Aaloo Palak

There are certain vegetables, I am not really very fond of but, still they find a regular place in my menu. Thats because they are very essential for a healthy vegetarian diet. One such veggie is 'Spinach'. I feel as if it leaves a bitter after taste in my mouth and this is why I always combine it with one of my favourite things. I also add a little sugar which is obviously optional. It results in things like these. This time I am combining it with potato, which is an all favourite with me and with many people I know. So, this combo works great. Have a look!

Aaloo Palak:

Ingredients:

5-6 baby potatoes, boiled peeled and chopped into chunks.
2 cup baby spinach washed and chopped finely.
1 tbsp oil.
1 tsp cumin seeds.
Few strands on ginger.
1 green chilli, seeded and chopped.
¼ cup chopped onion.
¼ tsp turmeric powder.
½ tsp red chilli powder.
1 heaped tsp coriander powder.
½ tsp garam masala
1 tsp lemon juice.
½ tsp sugar or crushed jaggery(optional).
Chopped coriander leaves to garnish.

Process:

1. Heat a pan and add oil. When heated add the cumin seeds, chili and ginger.

2. After a few seconds add the chopped onions and sauté for a minute till the onions are translucent.

3. Add the chopped potatoes and stir. Add all the spices and salt except garam masala. Cook for 5 minutes.

4. Now add the chopped spinach and give it a good stir. Cover the pan for 3-4 minutes and keep the gas on medium.

5. Now, add garam masala, lemon juice and sugar/jaggery if using. Give it a good stir and cook for a minute. Turn off the gas and cover the pan for 5 minutes.

6. Transfer the subji in a serving bowl, garnish with coriander leaves and serve hot with roti/ chappati.

Sending this off to Sara's Event Only Green. This event is the brain child of Pari.

Enjoy!

Dum Aaloo

It would not be wrong to call this dish our family favourite. It finds a place in my menu whenever I am confused as to what to make:).

It goes well with simple phulkas to make a hearty meal, even better with Puris or Kashmiri Pulao.

I am sending this to the event Think Spice-Think Garam Masala this month being hosted by Sara. This event is the brain child of Sunita.

Here is what you will need:
Serves 2:

8-10 baby potatoes boiled, peeled and cut in 2/4 halves depending on the size of the potatoes.
2 large tomatoes, boiled and pureed.
1/2 small onion, boiled and churned.
1 tbsp canned tomato puree ( I use double concentrated)
1 tsp cumin seeds.
1 green chilli chopped.
Few strands of grated ginger.
1 Bay leaf.
1 tbsp oil.
1/2 tsp red chilli powder.
1/4 tsp turmeric powder.
2 tsp coriander powder.
Salt to taste.
1/2 tsp garam masala.
Dried fenugreek leaves.
Chopped coriander leaves to garnish.

Process:

Heat a pan and add oil. When heated add the cumin seeds such that they splutter. Add the bay leaf, chopped green chilli and grated ginger and saute for a few seconds. Now add the onion puree and heat for 2 minutes till its cooked and gives a distinct aroma. Now add the canned tomato puree and mix well. Add the fresh tomato puree and stir well and cook for 2 minutes. Now add all the spices except garam masala. and cook for 2-3 minutes so that the spices gives a nice aroma. Add the potatoes and stir so that the gravy is well coated over the potaoes. Cook for 3-4 minutes. Then add the garam masala and dried fenugreek leaves and stir. Heat for 2-3 minutes and take it off gas. Garnish it with chopped coriander leaves and serve.

Enjoy!

Triple Veg Subji

I am here with a subji which finds a place in my menu almost every week. Its easy and healthy. I use microwave to speed up the process of cooking. Without much ado I come to the recipe I am sharing today- Triple Veg Subji. I have used carrots, potatoes and green peas in this preparation. I also like to call it tricolour subji but since my potatoes aren't white enough after cooking triple veg subji suits more. :) .You can also add cauliflower, string beans or any other vegetable of choice to it to prepare a mix veg subji.

Tomato Subji/Chutney.

This isn't exactly a subji but more of a chutney. At home we are used to calling it tomato subji. Its very simple and can be prepared in a jiffy. I like the flavour of kalonji (black onion seeds) in it. I usually make it when I prepare a dry subji to serve with phulka/roti for lunch.  Here is the recipe:

Masala Bhindi Fry

I had never liked lady's finger, neither the taste nor how they look. I would always make some face and turn it away from from my plate. But, last year on our visit to India we went for a short vacation to Kodaikanal and Munnar with my parent in laws.
It happened, one day they ordered bhindi fry for lunch in a restraunt, my heart sank and very reluctantly I had to take my share on my plate. I don't like making faces in front of my laws. But, somehow I liked it. The onion and tomatoes did the trick I believe. Since then, this vegetable finds a place in my menu often.
Sending this off to Jagruti's Joyful Eating whilst travelling.
Here are the pics of the trip.

Kodaikanal

Munnar

Coming back to the recipe of 'Masala Bhindi Fry:

A Special Occasion and a special Dish - Navratan Korma

Time flies! Today, its 2 years since I got married. For this special occassion, I prepared my hubby's favourite- Navratan Korma. This delicious Mughlai dish gets its name from the diffrent veggies, fruits and nuts used in it ( I may have used more than nine). This prepartion varies from person to person. We like it in a rich white korma sauce. 

Now coming back to the recipe of today post..

Navratan Korma:

Chena Matar (Peas with cottage cheese)

I had never heard of this particular preparation of peas until one day when my husband asked me to prepare it. I asked my MIL about the recipe. Its very simple and nutritious. Sending this to the event -My Legume Love Affair # 22 brain child of Susan and this month's event being hosted by Ruchikacooks.
Click here for my previous MLLA entries.

Aaloo ki Sukhi Masaledar Subji (Spiced Dry Potato Subji)

Potato is a staple food in my house. It is a very versatile vegetable and there are many ways to prepare something out of it. Here is one of my preparation. It's one of my favourite.

Aaloo Matar ki Subji (Potato Peas Curry)

My hubby is a great green peas fan. Be it in pulao, curry or a parathas, this super nutritious legume always delights him. Benefits of peas are numerous. To cite a few - Peas are rich in water soluble fibres which helps in promoting intestinal health and by binding with cholesterol they help excrete it. They are the richest vegetable in thiamin (vitamin B1). It provides nutrients that is important for mantaining bone health. The benefits of green peas are well documented here.

The recipe which I am sharing today is a very frequently made subji in my house. Here I have used concentrated tomato paste as it gives a nice, stark red colour to the gravy. However, you can omit it. Here is the recipe for this curry.

Chana Dal Dilpasand (Tadka Dal)

My mother in law had given me a cook book,'Vyanjan Bahar' (व्यंजन बहार) by Prem Bengani when I came here from India. It has a variety of dishes from across India. It has been my guide since then. I refer this book in my daily cooking. One of the dishes, I make from this book is Chana Dal Dilpasand. I love this fancy name for our simple tadka dal. Today, I am going to share this recipe which is largely from this book.

Now, coming to the benefits of lentils in our diet, lentils are a very good source of protein and essential amino acids. For a vegetarian diet, it is a must to include lentils in your daily diet. I use many varieties of lentils in the food I prepare. Chana Dal is the one quite frequently used.

Here is the recipe for Chana Dal Dilpasand (Tadka Dal):

This recipe serves 3-4 people.
Ingredients:

100 gm chana dal (split peas)
2 cup water.
1 small onion.
1 medium tomato.
¼ cup finely chopped green bell pepper.
a bunch of coriander leaves chopped finely.
1 green chilli chopped finely.
1 tsp cumin seeds.
2 tbsp oil.
¼ tsp turmeric powder.
½ tsp red chilli powder.
½ tsp garam masala.
1 tsp salt or to taste.
a few strands of grated ginger.

Process:

Wash and rinse the chana dal and soak it in water for half an hour. Pressure cook it till 2 whistles such that they are tender. Add salt and turmeric powder while pressure cooking. When done, take it in a bowl and keep aside.
Heat a frying pan. Add oil to it. When heated add cumin seeds to it such that they crack right away. Add grated ginger and chopped chilli. Then add the chopped onions and green pepper. Sauté for 2 minutes such that the onions are translucent. Now add the tomatoes and sauté for a minute. Add the chana dal and stir. Add all the spices and cook for 5 minutes. Garnish it with chopped coriander and serve hot with rice or phulkas.

I am sending this to Rachel's Event 'My Legume Love Affair#20' (MLLA)starting by Susan.
Enjoy!!

Corn Palak

'Corn Palak' - When I reflected on these words, I suddenly realised we are so accustomed to 'Hinglish' (Hindi-English) words them we seldom realise that we have so many mixed words in our vocabulary. Still, I thought it would not be a good idea to call it Bhutta- Palak or Corn Spinach as I am so used to hearing  'Corn Palak'. 
I make this very often coz its so full of nutrients. For further reading, read benefits of Spinach and Corn here and here.

Here is the recipe for 'Corn Palak'.

Sweet corn kernels in spinach and tomato gravy spiced with Indian spices.

Sweet corn in white gravy

Sweet corn in white gravy:

Sweet corn in sweet gravy of cashew, milk, almond and condensed milk. Cardamom for the nice flavor and white pepper for a mild spice.

This recipe serves 4 people.

Ingredients:

2 cups sweet corn.
1½ cup milk.
1 cup cashew.
¼ cup almond powder (optional).
¼ cup condensed milk.
½ tsp salt or to taste.
½ tsp white pepper powder.
¼ tsp cardamom powder.
2 tbsp ghee.
2 tbsp chopped glazed cherries for garnishing.

Process:

Boil the sweet corn in water still tender or if using frozen sweet corn, microwave it for 5 mins. Churn the cashews in a cup of milk and make a smooth paste. Heat a frying pan. When heated add ghee then add the cashew paste. Heat for 4-5 mins. Then add almond powder, condensed milk, cardamom powder, salt, white pepper powder and the half cup of milk and give it a good stir so that everything if evenly mixed. Now add the sweet corn and heat for another 5 mins. Turn off the gas and take the pan off the gas. Transfer in a serving bowl and garnish it with chopped glazed cherries.

Serve it hot with paratha or naan.

Palak Paneer

Palak Paneer:
Cottage cheese cubes in spinach and tomato gravy spiced with Indian spices and a generous scoop of whipped cream

.

This recipe serves 2-3 people.

Ingredients:

100 gm fresh baby spinach leaves.
100 gm cottage cheese (paneer) cut into small cubes.
½ onion chopped finely
2 tomatoes.
½ cup whipped cream.
1 green chilli deseeded and chopped finely
½ tsp grated ginger.
1 tbsp of oil.
½ tsp turmeric powder.
2 heap tsp coriander powder.
½ tsp red chilli powder.
½ tsp garam masala.
½ tsp cumin seeds
1 tsp salt or to taste.
1 tsp sugar.
1 cup water


Procedure:

Microwave the spinach and tomatoes with 1 cup of water for 5 minutes. Blend the spinach and tomatoes into a fine puree. Heat a pan and add 1 tbsp of oil. When heated add the cumin seeds, if they crack right away the oil is ready. Add the chopped chilies and grated ginger. Then add the finely chopped onion and sauté the onion till they are translucent. Add all the spices and heat for another 2 minutes. Then add the tomato and spinach gravy. Heat for another 5 minutes. Added the whipped cream and sugar and give a good stir. Now add the cottage cheese cubes and heat for 2-3 minutes.

Serve hot with paratha, naan or rice.