Wednesday, February 10, 2010

Methi/Palak Malai Mater

I usually try only a couple of side dishes for chapathi most of the time and found this delicious recipe from one of my friend `s blog when i`m searching for something green and Healthy. I used coconut milk instead of Heavy whipping cream used in the actual recipe.












INGREDIENTS

Fenugreek leaves – 1 bunch
Spinach- 1 bunch
Paneer- 10 small cubes
Green Peas – 1 cup
Coconut milk – 1 1/2 cup
Oil – 3 tsp
Cumin Seeds – 1/2 tsp
Ginger – 1 tsp, minced
Onions– 1 medium, chopped
Riped Tomatoes – 2 medium, chopped
Turmeric Powder – 1/2 tsp
Coriender Powder – 1/2 tsp
Garam Masala – 2 tsp
Red Chili Powder as required
Salt as needed













METHOD

Wash and cut Fenugreek and Spinach leaves.Keep aside.
Heat oil a pan and Fry the paneer and soak it in warm salt water.
Now heat some oil in a pan and add mustard seeds, cumin seeds,curry leaves and allow it to splutter.
Add onions, fry for some time and add turmeric powderand Ginger.
Now add Tomatoes, mix and cook for 5 minutes.
Add Green Peas, Coriander Powder, Garam Masala, Red Chili Powder and Salt. Mix well, cover and cook for 5 minutes. drain the water from Fenugreek and spinach leaves and add it to the peas.Add the paneer to this mixture .
Cover the lid and cook until the leaves turns soft.
Finally add the coconut milk, mix well and remove from the stove. Dont cook after you add the coconut milk .
Serve hot with Chapati or Naan.














Recipe Courtesy : My friend Vaish

ThattaPayaru Kulambu / Gravy












INGREDIENTS

Thatta payar-1 cup
Small onion-10 or big onion chopped-1
Tomato-1
Sambar powder-2 tSP
Garlic smashed-6
Tamarind-1very little(1/4 tSP) (depend on the sourness of the mango used)
For seasoning
Mustard-1 tSP
Fennel seeds-1 tSP

METHOD

In a kadai dry roast the the thatta payar in slow fire for 3 minutes .
Pour 3 cups of water and pressure cook for 5 minutes till the peas get cooked well.
Once the peas get cooked add the onion, tomatoes and sambar powder.
Now add the tamarind extract and the salt needed and cook for further 5 minutes.
Make sure that the curry is little watery.
The curry should be a little bit extra salty and hot so that the taste remains when it is mixed with rice.
When everything is cooked add the smashed garlic pieces before switching off the stove.
Season the gravy with the little oil and mustard seeds.
Serve hot with rice.

Vazhakkai Podimas / Raw Banana Fry












INGREDIENTS

4 Raw Bananas (medium size)
5 cups of water
Salt as required
Hing as required
Turmeric powder 1/2 tsp
4 tsp of boiled rice
3 tsp of toor dhal
3 tsp of bengal gram
1 tsp of corriander seeds
Few Curry Leaves
5 Red Chillies













METHOD

Slice the raw banana in to two halves without peeling the skin off and allow it to cook for about 10 mns in water with no salt.
remove from the stove,drain the water, peel the skin off and keep aside.
The bananas should be half cooked and firm and not mushy as this will render them impossible to be grated.
Grate the half cooked banans and spread them on a plate. Sprinkle salt and hing and allow to settle.
Roast the boiled rice, toor dhal, bengal gram, red chilies and the curry leaves and grind to a coarse powder in the mixer.
In a pan, add 2 spoons of oil, mustard seeds, urad dhal, curry leaves and hing and then the grated raw banana.
Add the roasted ground powder, mix well and serve hot with rassam saadham.