Peas Potato Paneer Sabzi

Prep Time:10 m      Cook Time:20 m

Serves:2

Ingredients

Potato               - 2(medium sized)

Paneer               - 100 g

Peas                  - 1/2 cup

Onion                - 1

Garlic                - 2 cloves

Tomato              - 2

Tomato Ketchup - 1 tsp

Soy Sauce           - 1/2 tsp

Sugar                  - 1/2 tsp

Salt                    - as required

Chilli Powder      - 1/2 tsp

Spring Onion       - 1

Oil                      - 1 tblsp

Method

• Wash,peel and dice the potatoes.Heat a teaspoon of oil in a pan,add little salt and saute the potatoes until they are almost cooked.Transfer this to another bowl and set aside.
     
• Rinse the pan and heat oil,add chopped garlic,saute and then add chopped onions,white portion of the spring onion and saute well.
     
• Now add tomatoes and saute till tomatoes are mushy.Add salt and red chilli powder.Then add the sauces,sugar and add little water and let this cook for few minutes.
     
• Now add potatoes,paneer cubes and peas.Stir them alltogether and cook for further few minutes and transfer to serving bowl.garnish with spring onion greens and serve with rotis.
                    
     

Little Words

• Place peas in boiling water for five minutes and then add.
• A yummilicious side dish for pulao varieties,rotis...

Mung Beans Kuruma

Mung beans are high in nutritional value and can be used in a number of dishes.This mung beans kuruma is a good accompaniment for rice,rotis,idli,dosa..

Prep Time:15 m     Cook Time:25 m

Serves:3

Ingredients

Mung Beans      - 1/4 cup

Onion                - 1

Tomato              - 2

Garlic                - 3 cloves

Mustard Seeds    - to splutter

Cumin Seeds       - 1/2 tsp

Turmeric Powder - 1/4 tsp

Chilli Powder      - 1/2 tsp

Castor Oil            - 1/2 tsp

Oil                       - 2 tsp

 

To Grind

Coconut       - 3 tblsp

Clove           - 3

Cinnamon     - 1"piece

Khus Khus    - 1/4 tsp

Aniseed        - 3/4 tsp

Method

• Soak mung beans for atleast two hours.Add castor oil,turmeric powder and garlic.Pressure cook this for three whistles and set aside.
     
• Grind the ingredients to grind into a paste and add this to the cooked mung beans.Add chilli powder,required water,salt and bring it to boil.
                            
     
• Heat oil in a pan,splutter mustard seeds,cumin seeds,add onion,little salt and saute for a while.Then add chopped tomatoes and saute.Now add this to mung beans,give it a mix and switch off the flame.Serve with rice,chappathi...
                   
                       
  

Little Words

• Instead of red chilli powder kuzhambu milaga podi can be used.
• A mild dish taht goes very well with rice,chappathi,dosai..

Peas Masala

Prep Time:5 m       Cook Time:20 m

Serves:3

Ingredients

Peas                      - 1 cup

Tomato                 - 3

Onion                    - 2

Coriander Powder  - 2 tsp

Cumin Powder       - 1 tsp

Chilli Powder        - 3/4 tsp

Turmeric Powder   - 1/4 tsp

Garam Masala       - 1/4 tsp

Mustard Seeds       - to splutter

Curry Leaves         - a sprig

Oil                       - 1 tblsp

Salt                      - as required

Method

• Roughly chop onions and tomatoes.Grind them separately into a fine paste.
     
• Heat oil in a pan,splutter mustard seeds,add curry leaves and the onion paste.Saute for a while till the onion turns slightly brown and then add the tomato puree followed by all the spice powders and salt.
                            
  
• Cover this with a lid and cook for ten to fifteen minutes.Then add the peas and cook until the peas is done.Serve with chappathi,pulao...
     

Little Words

• Fresh or frozen peas can be used.
• While serving add some finely chopped onions and a dash of lemon juice.

Thayir Urulai Kuzhambu/Dahi Aloo

Prep Time:15 m     Cook Time:15m+10 m

Serves:3

Ingredients

Baby potato           - 15

Yoghurt                 - 3/4 cup

Chilli Powder        - 1/2 tsp

Coriander Powder - 1tsp

Aniseed Powder    - 1/2 tsp

Pepper Powder      - 1/2 tsp

Ginger Powder      - 1/4 tsp

Asafoetida             - a pinch

Salt                        - to taste

Clove                     - 2

Cumin Seeds         - 1/2 tsp

Butter                    - 1 tsp

Method

• Bring a large pan of salted water to boil and place the potatoes in it for ten minutes.Let it cool and peel off the skin.
  
• Meanwhile mix the spice powders from chilli powder to ginger powder in yoghurt and set aside.
  
• Heat butter in a pan,splutter cumin seeds,add cloves and asafoetida.Turn off the flame.Now add the yoghurt spice mix and mix well.
     
• Bring it back to the stove stirring continuosly in low flame to avoid curdling.Then add the potatoes and salt and cook for further five minutes and switch off the flame.Serve with chappathi.
     

Little Words

• Cook on low flame else curd may curdle.
• Adding aniseed powder gives a distinct flavour.
• Regular potatoes cut into pieces can be used as well.
• Adjust the consistency by adding little water as desired.

Aloo Matar

Prep Time:10 m      Cook Time:20 m

Serves:3

Ingredients

Potato                   - 1

Peas                      - 1/2 cup

Ginger                  - 1" piece(grated)

Tomato                 - 2

Jeera                     - 1/2 tsp

Coriander Powder - 2 tsp

Chilli Powder        - 1/2 tsp

Turmeric Powder  - a pinch

Garam Masala      - 1/4 tsp

Oil                        - 2 tsp

Salt                       - to taste

Method

• Heat oil,splutter jeera,add ginger and saute.Add chopped potatoes and saute for a while.
     
• Add the peas,finely chopped tomatoes and saute for a while.
     
• Add all the spice powders,salt and required amount of water and cover with a lid and cook till the potatoes and peas are done.Serve with chappathi.
                            
     

Little Words

• A quick side dish that doesnot need prior preparations.
• A nice combo with chappathi,rice..

Shahi Paneer

Prep Time:20 m      Cook Time:20 m

Serves:3

Ingredients

Butter + Oil             - 1 tbl sp

Onion                      - 1

Tomato                    - 3

Ginger Garlic Paste - 1 tblsp

Paprika                    - 1 tsp

Sugar                      - 1 tsp

Milk                        - 300 mL

Paneer                     - 200 g

Cumin Seeds          - 1/2 tsp

Bay Leaf                - 1

Cardamom             - 2

Asafoetida             - a pinch

Coriander Powder - 1&1/2 tsp

Chilli Powder        - 1/2 tsp

Cumin Powder      - 1/2 tsp

Garam Masala       - 1/4 tsp

Kasoori Methi       - 1/2 tsp

Method

• Heat oil and butter and splutter cumin seeds,add bay leaf,asafoetida,onion,little salt and saute till onion becomes transparent.Then add ginger garlic paste and fry till the raw smell goes off.
     
• Now add the spice powders and fry for a minute and then add tomato puree,sugar and cardamom powder.Fry this for a while till the tomatoes are cooked nicely and oil starts separating out.Switch off the flame now.
                     
     
• Remove the pan from the heat.Now add milk slowly little by little stirring continuously.Return the pan to the stove and heat it and let it simmer for a while.Now stir in the paneer cut into bite sized cubes.Let this simmer for another five minutes.Crush kasoori methi between your palms and sprinkle.Serve with naan,roti,chappathi..
                               
                      
     
     

Little Words

• Paneer cubes can be soaked in warm water for a few minutes to soften them.
• Coriander leaves and fresh cream can be added if desired.
• While adding milk to the tomato masala switch off the flame else milk will curdle.