Palak-tofu (bean curd)

Tofu or soybean curd is originally  from china .It is staple  in  many Asian cuisines same as paneer in india.
Known for its zero cholesterol it became my twice a month  must after coming to US.You can replace it with paneer in any dish  such as matar-tofu,palak-tofu and mix veg curry with tofu.My kids love tofu so will yours,try this and iam sure it will make it in your menu quite often.

Ingredients:

Tofu-1/2 a block,cut into small cubes
Palak-2 cups,washed
Green chillies-4
cumin seeds-1/2 tsp
Onions-1 medium cut into chunks
Ginger-garlic paste-1 tsp
Tomato-1 small chopped
Salt to taste
Turmeric-1/2 tsp
Coriander powder-
Garam masala-1/2tsp
Cream/ Milk -1/2 cup
Kasuri methi-1 tsp
Oil-2 tbsp
Butter-2 tbsp
Method:

Heat 1tbsp oil  in a pan,add the onions,saute till brown,add ginger garlic paste,saute for a min,add green chillies, chopped tomatoes and saute well.
Add the washed uncut palak,saute for 5 mins till they wilt.
Take it out in a plate and allow to cool.grind to coarse paste in a blender.set aside.
Add 1 tbsp oil in the same pan and saute the tofu cubes,add little salt,turmeric and saute for 2 mins.take them out in a plate.

Add the coarse palak paste in the pan and salt according to the content along with coriander powder.let it cook on slow for 10 mins.

Add the sauteed tofu cubes,mix well.

Crush in the kasuri methi in the palm of your hands and mix in.

Pour in the milk or cream,mix well and cover it on slow flame for 5 mins.drop in the butter (it gives an added creamyness)

Finish it off with garam masala.
Serve hot with roti or paratha.

our monday dinner-palak-tofu with parathas

Tindora/dondakaya fry

Dondakaya/tindora or Ivy gourd is a lip smacking stir fry which one can finish off before it goes to serving.This is one of my favs stir fry that goes well with any daal and plain rice.

Tindora with tip ends cut and chopped into thin chips are stir fried in slow flame until golden brown and  crisp.Garlic and red chilli powder added in the end gives it the ultimate taste.Here its hard to find in stores other than indian stores,so dont miss it when you see fresh tindoras.very simple dish,must try...!!!

Ingredients:

Tindora/dondakaya- 1/2 kg
Mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Onions- 1 Tbsp thinely sliced
Curry leaves- 1 sprig
Turmeric-1/2 tsp
Salt-to taste
Garlic- 2 crushed
Red chilli  powder-1/2 -1 tsp
Coconut powder-1Tbsp(optional for added taste)

Method:

Wash the tindora,cut the both tip ends and slice them into thin chips.

Heat oil in a kadai,add mustard seeds,cumin seeds and onions.add the curry leaves.
Add in the tindora chips and fry on medium flame for 5 mins.

Add turmeric,fry till the tindora are half  fried,add in the salt.Llet it cook on slow flame stirring in between.

When the tindoras are golden brown,add in the crushed garlic,red chilli powder and coconut powder
Fry for another 2 mins and crispy tindora is ready.Just take care that they dont get over fried else you wont get the taste you want.

Serve hot with any daal and plain rice.

Happy Eating...!!!

Bachala-palak pappu

These bachala leaves (malabar spinach)can be found in any chinese vegetable store.At first i was unware that these were the greens mom used to make daal with.Only palak and gongura were known to me.These have  thicker stems than palak and they are  goeey when cut same as okra  .

bachala/malabar spinach

          
When i was a kid ,we had this creeper in our backyard and they had these little dark purple fruits,we use to open the fruit and paint our nails with it.It was such fun.
        
Now i feel so happy seeing them in my backyard.
I mix both bacchala and palak(half and half).i found it more tasty this way,if you want you can make it only with bacchala.But do try both ways and you would feel the difference.

palak

I hope you will love this daal

our weekend lunch-bachala pappu,eggplant fry and donakaya(tinda) fry

Ingredients:

Toor daal (arhar daal/kandi pappu)-1/2cup (washed)
Chana daal-1/4 cup(washed)
Bachala aaku/malabar spinach - 1 cup (washed and chopped)
Spinach leaves/palak - 1 cup(washed and chopped)
Turmeric-1/2 tsp
Red chilli powder-1/2 tsp
Green chillies-2-3,slit lenghtwise
Tomato-1 small
Onion-1 small (chop half in big chunks and remaining half thineley sliced)
Tamarind pulp-1/2 tsp

For seasoning/tadka:
Red chillies-2 broken
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Chana daal-1tsp
Thinely sliced onions
Garlic-2 crushed
Asafoetida-pinch(optional)
Curry leaves-1 sprig

Method:

1. In a pressure cooker,place daal,add 2 cups of water.

2. Add turmeric,red chilli powder,green chillies,chopped greens,chopped tomato,chunks of onions and      lastly add the tamarind pulp.
3. Pressure cook on medium high till 2 whsitles,reduce the flame to slow and wait for 1 whistle or 5 mins.
   (If you are cooking in open pan you have to cook it till the daal is soft and done.)
4. When the steam escapes from the cooker,open it .

    Add salt , mash the daal with

   a spoon or masher.

Adjust the consistency accordingly-if you have more water in the daal,cook openly till the water evaporates OR if you need more watery ,add hot water.
5 On a medium flame heat oil in a small pan,add the mustard seeds and as they crackle add the cumin seeds,urad daal,red chillies,after 5 secs add sliced onions,fry til they are golden brown,add the crushed garlic and curry leaves,fry for another 10 secs.

6 Mix it in the prepared daal and cook the daal on  slow flame for 2 mins,allowing daal to embrace the tempering smell.Donot cook too long as it changes the fresh daal taste.

7 Serve with warm rice and a stir fry veggie or chicken fry or even pan seared shrimp.

Happy Eating...!!!

Baked fish

Fish-a healthy and tasty all time fav of my dad.He always says dont eat much chicken-mutton,rather eat fish ,its healthy.I love fish but in one condition that the store guy has to remove the fish eyes.I get fish from a chinese market where the guy doesnt understand whenever i try to tell him pointing and poking my eyes  pleading  him to remove the eyes myself.hah.Very frustrating sometimes i have to remove the fish eye at home while cleaning.Anyways its worth the pain in cleaning,when the fish is all ready to eat.I always pan seared fish or make fish curry.But after coming to US i started baking fish and it became one of my fav.it doesnt take much effort and goes well with any dal-rice.
njoy...!!!

Ingredients:

Pomfret-1 big cleaned and tummy slit length wise.
Salt to taste
Ginger-garlic paste
Turmeric-1/4th tsp
Red chilli powder-1/2 tsp
Coriander powder-1tsp
Cumin powder-1/2 tsp
Pepper powder-1/4th tsp
Tandoori masala-1 tsp(optional,it gives a nice color and aroma to fish)
oil-3 tsp

Method :

Heat the oven to 350.
Wash the fish and make a slit at the tummy lenght wise.

Make 3 cuts not too deep on each side of fish.

In a bowl mix all the spices and oil and make a paste.

Rub on each side of fish rubbing inside the slits too,leave it for 20mins or so.

Layer your oven proof pan with  foil  and spray oil as fish does stick to it when cooked.

Cover the pan with foil and put it in the middle rack for 15 mins.

Put for another 10 mins uncovered and your fish is ready.

Serve hot..

Happy Eating...!!!

pepper fritters

We indians have this all time love for pakodas since ages.I believe pakodas are the only snack item which one can think of  during a rainy evening or cold weather.When i was a kid whenever an unexpected guest comes home,pakodas were the rescue snack made in jiffy.I never get bored of the variations in making these fritters.The best part is it can be made with any veggie you have in your fridge.Best accompanied with a hot piping cup of tea,it makes your tired mind and body  a new headstart.And its such an easy recipe that for a potluck you can always opt for it to make in large quantity.

Ingredients:

1.Gram flour/besan-1cup
2.Ajwain seeds-take a pinch
3.Cumin seeds-1/4 tsp
4.Salt-to taste
5.Red chilli powder-1/2  tsp
6.Turmeric-1/4 tsp
7.Black pepper powder-a pinch
8.Water
9.Green bell pepper-1 or more for quantity
10.cut any other veggies you have in hand(onions,cauliflower,potato)



Method:

1.Take besan in a bowl,add ajwain,cumin seeds,turmeric,salt,red chilli powder,pepper powder.Add water and make a batter, consistency not too thick not too thin.

2.Cut the veggies in desired shapes.

3.Heat oil in a kadai.
4.Dip the veggies in the batter and drop slowly in the hot oil.
5.Turning in between,fry til golden brown and crisp.

Enjoy with any chutney or ketchup

hot karela curry

Bittergourd/karela is one of my fav veggie.There are not much variations for cooking karela.The few i know is to fry them,stuffed karela,karela with tamarind and the hot karela which became my fav recently.

Ingredients :

1.Karela/bittergourd-6-7,cut into desired pieces-round chips or half  pieces.(i dont scrape karela as i think     its beautifull shape should retain when we eat it.
2.Onions-1 big,sliced thinly
3.Tomato-1 big,cut into small pieces
4.Garlic-3 big cloves smashed
5.Curd-3tsp
6.Oil-3tbsp
7.Salt -1/2 tsp
8.Turmeric-1/2 tsp
9.Red chill powder-2tsp
10.Garam masala-1/4 tsp

Method:

1.Wash and sliced  into half pieces.

2.Add salt and leave it for half an hour.
3.Take a palm full of  karela pieces and squeeze the water.
   finish doing it with the rest of the karela.
4.Heat oil in a wide nonstick pan,add the karela pieces and try not to overlap much.add turmeric.

   fry it in medium high heat,stirring in between till they are golden brown and half crisp.
5..Add the sliced onions and fry for 5 mins.

6..Add tomato and fry on high heat for another 5 mins

7.Stir in the curd,mix well.
   reduce the heat to slow and cover it with lid for another 10 mins.

8.Lastly add chilli powder,smashed garlic,garam masala and fry for another 5 mins and you are done.

9.Serve hot with roti.

Quick gobi curry

Cauliflower is known to be a beautifull and versatile veggie.It can be cooked in so many ways and every style brings the sweet and creamy flavour of cauliflower in a unique way.My fav style of cooking  is stir fry with less spices.It goes so well with roti.And the good part is, it taste equally good with or without onions.it happened that i was out of onions and i had to prepare something for my hubby's lunch box.and it turned out so well that i thought of sharing it with you guys.

Ingredients:

1.Cauliflower- 1 small,cut into cute small florets.
2.Green bell Pepper-1 medium,cut into small pieces
3.Oil-2tbsp
4.Mustard seeds-1/2 tsp
5.Cumin seeds-1/2 tsp
6.Dry red chillies-2 broken into half
7.Curry leaves-1 sprig
8.Tomato paste-1tsp
9.Salt to taste
10.Turmeric-1/2 tsp
11.Curry powder-1tsp
12.Red chilli-1/2 tsp
13.Garam masala-1/4 tsp

Method :

1.Wash the cauliflower and cut into small florets
2.Heat oil in a kadai/pan,add red chillies,mustard seeds,cumin seeds and lastly curry leaves.
3.When the seeds crackle,add the cauliflower florets and stir fry for 5 mins.
4.Add salt,turmeric,curry powder,red chilli powder,tomato paste and mix well.
5.Add the cut bell pepper pieces and mix well.
6.Cover it for another 10 mins and your done.
7.Lastly add the garam masala.
8.Serve hot with roti.