Baby potato fry

You will fall in love with this dish. The best way to have potato perhaps. Kids will love. The southern way is o use mustard and urad dal, while you could choose to use even cumin seeds instead.

You need
Baby potatoes 
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Chilli powder - 1 teaspoon
Salt
Asafoetida - a pinch
Oil

Method

• Boil the potatoes with skin on and then remove the skin. (Make sure you do not over cook the potatoes)
• Take the potatoes in a bowl and add turmeric powder, chilli powder, salt, Asafoetida and mix well.
• In a pan start by adding oil followed by mustard seeds, urad dal and the potatoes.
• Fry until they turn golden all over. You might require more oil.
• Serve warm with rice /roti

Cabbage curry

Traditionally cabbage is diced small, but using shredded cabbage is just a variation. Turmeric is also optional, if you want the dish a light yellow.

You need
Cabbage - (shredded/diced small)
Cumin seeds - 1 teaspoon
Green chillies - 1-2 (slit)
Asafoetida - a pinch
Turmeric - (optional)
Salt
Oil

Method

• In a pan start by adding oil followed by cumin seeds, green chillies, Asafoetida, turmeric and cabbage.
• Add salt and cook until cabbage is done. 
• Cook on medium heat.
• Serve warm over rice.

Potato fry

An age-old way of making potatoes in the southern kitchen. Simple, quick and good to eat.

You need
Potatoes (diced small)
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Chilli powder - 1 teaspoon
Salt
Asafoetida -  a pinch
Oil

Method

• Start by adding oil to a pan followed by mustard seeds, urad dal, Asafoetida and turmeric.
• Add potatoes, salt and chilli powder and cook until potatoes are done.
• Add oil when needed. Do not cover. 
• Cook on medium -low heat.
• Serve warm over rice.

Dum aloo (Baby potatoes cooked in gravy)

The easier version is what is followed in many households, but I am sure the traditional way of cooking it must be more tasty. This is one more dish that does not require onions or tomatoes.

You need
Baby potatoes
Cumin seeds - 1 teaspoon
Cinnamon sticks - 1
Bay leaf - 2
Cloves - 4
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 tablespoon
Fennel powder - 1 tablespoon
Chilli powder - 1 teaspoon
Yogurt - 1 cup
Ginger garlic paste - 1 teaspoon 
Salt
Cashew nuts - 5-6 whole
Coriander leaves
Oil

Method

• Make a powder of the cashew nuts and set aside. 
• Mix together coriander powder, fennel powder and chilli powder in some water and set aside.
• Boil the potatoes just until they are cooked, peel the skin, use a fork and make holes on them and set aside. (Make sure you do not over cook the potatoes)
• In a pan add oil and shallow fry the potatoes until golden, remove onto paper towel.
• In the same pan add cumin seeds, cloves, cinnamon, bay leaves and ginger garlic paste.
• Saute for a minute and then add the above coriander and spice mix. Saute until oil leaves the sides of the pan.
• Now add required water and the fried potatoes, salt and cover and cook for about 5 minutes. 
• Add the cashew powder (add little by little to make sure you get the right consistency. You don't have to use up all the powder you made) to thicken the gravy, mix well and keep the flame on low for about 3 minutes and turn off the heat.
• Garnish with coriander leaves and serve warm over roti/rice.

Dal (Lentils cooked in Indian spices)

Sometimes a simple dal cooked the right way can make your day.

You need
Toor dal - 1 cup (cooked)
Tomato - 1/4 cup (diced)
Cumin seeds - 1 teaspoon
Garlic cloves - 2 (crushed)
Green chilly - 1 (slit)
Turmeric powder - 1 teaspoon
Asafoetida - a pinch
Salt
Sugar - 1/2 teaspoon
Coriander leaves
Curry leaves
Ghee - 1 tablespoon

Method

• In a saucepan start by adding ghee followed by cumin seeds, garlic cloves, green chilly, turmeric powder, Asafoetida, curry leaves and toor dal.
• Add required water to bring it to right consistency.
• Add salt, sugar and allow to boil for about 5 minutes.
• Add tomatoes and cook for another 3 minutes and turn off the heat.
• Garnish with coriander leaves and serve warm with rice/roti.

Dal makhani

You need
Whole black urad dal - 2 cups
Cinnamon stick - 1
Bay leaf - 1
Star anise - 2
Green chillies - 2 (slit)
Turmeric powder - 1/2 teaspoon
Salt
Butter - 1 tablespoon
Oil
Cumin seeds - 1 teaspoon
Ginger - 1 small piece
Garlic cloves - 2 (finely chopped)
Coriander leaves 

Method

• Soak the whole urad dal overnight and pressure cook the following day until done well.
• Mash a portion of the dal and leave the rest.
• In a medium saucepan start by adding oil followed by cumin seeds, cinnamon sticks, bay leaf, star anise, green chillies, ginger, garlic and turmeric powder.
• Add the dal and required water to bring it to the right consistency.
• Add salt and allow to come to a boil. Cook for about 10 minutes on medium heat. 
• Use a splatter screen if required.
• Add butter and coriander leaves, mix well and turn off heat.
• Serve warm with roti.

Paneer kofta (Cottage cheese balls in tomato based gravy)

Now this is not going to be as light as the normal koftas and you know why....;-)

You need
Cottage cheese - 1/2 cup
Follow the rest from Kofta recipe. Omit beans and peas.

Kofta (Veggie balls in tomato based gravy)

Koftas are always considered to be heavy on the tummy and have remained out of my kitchen for long...well not too long. The cream, cashews and the butter have hit the table again. But I have tried to keep it as simple and I promise the following recipe will truely please your palate and stay light on your tummy.... as it did for me ;-)
You need
Carrots (grated) - 1/4 cup
Beans (grated/sliced thin) - 1/4 cup
Peas - a handful
Potatoes (grated) - 1/4 cup
Corn starch - 1 tablespoon
Bread - 1 slice
All purpose flour - 2 tablespoons
Tomatoes - 1 (medium, finely chopped)
Onions - 1/2 cup (finely chopped)
Coriander powder - 1 tablespoon
Cumin seeds - 1 teaspoon
Cumin powder - 1/2 tablespoon
Red chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Green chillies (optional) - 1-2 (slit)
Bay leaves - 1
Cloves -3
Cinnamon sticks -1
Ginger - a small piece
Garlic - 2 cloves
Salt
Oil
Butter - 1 tablespoon
Cilantro
Cashew powder - 1-2 tablespoons
Heavy cream - garnish

Method
Kofta balls

• Boil all the grated vegetables until done.
• Drain the excess water from the vegetables. Use a muslin cloth to squeeze the water from the vegetables (Do not discard this water. It can be used for gravy). Make sure the vegetables are dry and not soggy.
• To the vegetables, add salt, a pinch of chilli powder, coriander leaves, corn starch and a slice of bread (soak the bread in water and then add)
• Mix the above mixture well and make balls out of it.
• Place the all purpose flour in a plate.
• Roll the kofta balls on flour and deep fry them in hot oil.
• Drain the excess oil and set aside.

For the gravy

• Start by adding oil to a medium saucepan followed by onions, ginger and garlic. 
• When the onions turn slightly brown add the tomatoes, coriander powder, cumin powder and red chilli powder and saute until tomatoes ooze oil from the sides and become soft.
• Cool the above ingredients and blend into smooth paste.
• To the same pan add butter and little oil followed by cumin seeds, turmeric powder, bay leaves, cinnamon sticks, cloves and the above paste.
• Add the vegetable water saved earlier as per your gravy consistency.
• Allow to come to a boil. Use a splatter screen if needed.
• Add required salt and let it simmer for few more minutes.
• Add cashew powder as required to thicken the gravy.
• Allow to simmer for few more minutes and turn off the heat.
• Add the koftas when the gravy is warm and not hot.
• Garnish with heavy cream and coriander leaves and serve.
• Note: Koftas become mushy if you add them to hot gravy and let it sit for long.

Kadhai Paneer

You need
Paneer - 10 cubes
Bell pepper - 1(cubed)
Onions - 1/4 (cubed)
Green chillies -2 (slit)
Tomatoes - 1 (big pureed)
Ginger garlic paste - 1 tablespoon
Cumin seeds - 1 teaspoon
Cinnamon sticks - 1
Bay leaves -2
Cloves -4
Oil
Salt
Turmeric powder - 1/2 teaspoon
Chilli powder -1/2 teaspoon
Coriander seeds - 2 tablespoons
Kasoori methi - 1 tablespoon
Coriander leaves

Method

• Make a coarse powder of the coriander seeds and set aside.
• In a medium saucepan start by adding oil followed by cumin seeds, bay leaves, cinnamon sticks, cloves, green chillies and onions.
• When the onions sweat add the ginger garlic paste, turmeric and saute. 
• Add the bell pepper, saute for 2 minutes.
• Add in the tomato puree, salt, chilli powder and cook until oil leaves the sides of the pan and all the water has been absorbed into the dish. Use a splatter screen if required.
• Add the coriander powder and crushed kasoori methi, mix well and cook for about 2 minutes. You can add little water at this point if you feel the dish is too dry.
• Finally add paneer cubes and turn off the heat in less than 1 minute.
• Leave covered until serving.
• Serve warm with rotis/rice 

Paneer butter masala

There are many ways to do paneer butter masala. I will be posting the other methods also soon as and when I make them. This is worth a try and it is pretty simple.


You need
Tomatoes - 2 
Onions - 1/2 
Paneer - cubed
Kasoori methi - 1 tablespoon (crushed by hand)
Ginger garlic paste - 1 tablepsoon
Milk - 1/4 cup
Heavy cream - to garnish
Butter - 2-4 tablespoons
Cumin seeds - 1 teaspoon
Cloves - 2-3
Salt
Chilli powder - 1 teaspoon
Coriander powder - 1 tablesoon
Garam masala - 1 teaspoon
Cashew nuts - 5-6 whole
Tomato ketchup - 1-2 tablepsoons


Method

• Blanch the onions in hot water or you can also microwave the onions for a quicker version and then puree it along with the cashew nuts.
• Make a puree of the tomatoes and set aside.
• Mix together chilli powder, coriander powder, garam masala with milk and set aside.
• In a pan start by adding butter followed by cumin seeds, cloves, ginger garlic paste and the above spice paste mixed in milk. Saute for a few minutes and then add the tomato puree, onion and cashew puree
• Add needed water to bring it to gravy consistency.
• Add required salt, tomato ketchup and kasoori methi and allow to simmer covered until oil starts to leave the sides of the pan. Keep stirring half way.
• By this time make sure the raw smell of the spices and the tomato leaves the dish. Adjust the consistency of the gravy by adding water if needed.
• Add the paneer followed by heavy cream and leave for just 1-2 minutes. Turn off heat. Do not cook long after you add paneer to the dish.
• Serve warm with roti/rice

Bhindi fry (Okra fry)

Probably not a fried dish as the name suggests, but requires a little more oil than the usual. Here instead of kasoori methi you could choose to use fresh methi leaves too. Again to make it more softer use tomatoes and onions. And further variations you could add in some potatoes too and make it Aloo methi Bhindi.


You need
Okra (Bhindi) -2-3 cups (cut long and slit half way)
Onions - (cut long optional)
Turmeric powder - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Kasoori methi - 1-2 tablespoons
Coriander powder - 1 tablespoon
Chilli powder - 1 teaspoon
Salt
Oil


Method

• Cut the bhindi to about a finger size long and slit them half way so the spices get into the bhindi while cooking.
• In a pan start by adding oil followed by cumin seeds, optional onions and saute.
• Add the bhindi, turmeric powder, chilli powder, salt, coriander powder and mix well. Cook in medium to low heat.
• Saute until the bhindi shrinks, becomes soft and is cooked well.
• You might need to add oil little by little to help the bhindi cook.
• Towards the end add kasoori methi, mix well and cook for another 5 minutes.
• Serve hot with roti or rice.

Mirchi ka salan

I had these Bhajji molagas, the big fat light green variety which is most often used to make Bhajjis. Mirchi ka Salan is indeed one dish you ought to try using these chillies. These chillies are not very spicy and they absorb the flavor and juice from the gravy and give a chilli kick to the gravy. You could make it using the other chilly varieties too....if you can take the heat...

You need

Big fat light green chillies - 3

Peanuts - 1/2 cup

Red chilly - 1

Peppercorn - 4-5

Coriander seeds - 1 tablespoon

Cumin seeds - 1 teaspoon

Coconut - 2 tabelspoons

Cinnamon powder - - 1/2 teaspoon 

Turmeric powder - 1/2 teaspoon

Onions - 1/2 (finely chopped)

Salt

Oil

Curry leaves

Tamarind paste - 1 teaspoon

Mustard seeds - 1 teaspoon

Ginger garlic paste - 1 teaspoon

Jaggery - a very small piece.

Method

• Roast and grind into paste- Coriander seeds, cumin seeds, coconut. red chilly and peppercorn.
• Slit and cut the chillies in half or else slit and use them as whole.
• Add them to a separate pan and saute for a few minutes and set aside.
• In a medium saucepan start by adding oil followed by mustard seeds, turmeric powder, curry leaves, onions, ginger garlic paste and cinnamon powder.
• Now add the coconut paste, tamarind paste and salt and simmer for a few minutes. 
• Add water to bring it to the right consistency and allow to cook on medium heat for 5-10 minutes.
• Finally add the chillies and jaggery to the gravy and cook for another 5 minutes.
• Serve warm along with Biryani or Rice or Rotis.

Peppers in gravy

An instant gravy that I made yesterday out of nothing - precisely.
I picked bell peppers for this one coz' that was the last few things I had in my refrigerator. You could use mushrooms or paneer or cherry tomatoes or pretty much anything to go into a gravy. You don't need onions or tomatoes for this gravy- as simple as that. 


You need
Bell peppers - 1/2 cup (diced)
Yogurt - 1 cup
Chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Cumin powder - 1 teaspoon
Amchur powder - 1/2 teaspoon
Cinnamon powder - A pinch
Ginger garlic paste - 1 tablepsoon
Kasoori methi - 1 tablespoon (crushed)
Cumin seeds - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Cashew powder - 1 tablespoon
Salt
Oil


Method

• In a baking sheet place the bell peppers, drizzle some olive oil and place it in the oven at 350F for 10-15 minutes until it shrinks and browns little.You can also insert the peppers into skewers and do the same or grill them on charcoal grill.
• In a bowl combine coriander powder, amchur powder, cinnamon powder, chilli powder, turmeric powder and cumin powder with little water and set aside.
• In a medium saucepan, start by adding oil, followed by cumin seeds and ginger garlic paste. Saute for a few minutes.
• Pour in the combined spices into the pan. Allow to simmer for few minutes.
• Add yogurt, salt, bell peppers, kasoori methi and mix well. 
• Allow to simmer for about 5-10  minutes, stirring in between.
• Finally add cashew powder to thicken the gravy and simmer for few more minutes (5 minutes) and turn off the heat.
• Garnish with coriander leaves and serve hot with rotis/parathas.

Aalu jeera

You need
Baby Potatoes -10-15
Cumin seeds - 1 tablespoon
Chilli powder - 1 teaspoon
Asafoetida - A pinch
Turmeric powder - 1/2 teaspoon
Curry leaves
Coriander leaves
Salt
Coriander powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Oil


Method

• Boil the baby potatoes in microwave and set aside.
• In a thick bottomed pan add oil, cumin seeds, curry leaves, turmeric powder, chilli powder, coriander powder, cumin powder and mix well.
• Add the potatoes and mix until the potatoes are coated well with the spices.
• Add salt and cook until the potatoes turn golden brown.
• Garnish with coriander leaves and serve warm.

Aalu methi

You need
Potatoes -2 (cut lengthwise/wedges)
Onions - 1 medium (cut lengthwise)
Mustard seeds - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Chilli powder - 1 teaspoon
Asafoetida - a pinch
Urad dal - 1 teaspoon
Kasoori methi - 2-3 tablespoons 
Coriander powder - 2 teaspoons
Cumin powder - 1 teaspoon
Amchur powder - 1/2 teaspoon
Salt
Oil


Method

• Cook the cut potatoes in a microwave safe bowl and set aside.
• In a pan add oil, splutter mustard seeds, turn urad dal to light brown, add asafoetida, turmeric powder, onions and sauté until onions turn translucent. 
• Add the potatoes, chilli powder, salt, coriander powder, cumin powder, Amchur powder and little more oil if needed and mix well to coat the potatoes with all the spices.
• Cook for sometime until the potatoes turn golden brown/get roasted slightly.
• At this point add the kasoori methi and mix well.
• Cook for another minute and turn off the heat.
• Serve warm with hot parathas
• Note - Optional to use fresh methi leaves instead of dried kasoori methi.

Pav bhaaji

You need
Burger buns 
Potatoes - 2 cups (diced)
Carrots - 1 cup (diced)
Beans - 1 cup (diced)
Capsicum - 1/2 cup (finely chopped)
Onions - 1 cup (finely chopped)
Tomatoes -1 cup (finely chopped)
Red food color (optional)- a pinch 
Coriander powder - 1 tablespoon
Chilli powder - 1 teaspoon
Cumin powder - 1 teaspoon
Cumin seeds - 1 teaspoon
Cinnamon powder - 1/2 teaspoon
Amchur powder - 1/2 teaspoon
Chaat masala - 1/2 teaspoon
Garam masala - 1 teaspoon
Salt
Oil
Butter - 3 tablespoons
Lemon 


Method

• Boil the potatoes, carrots and beans in a cooker until soft.
• In a thick bottomed pan add oil, cumin seeds, turmeric powder, 1/2 cup of onions, a pinch of salt and saute until onions turn translucent.
• Add the capsicum and tomatoes and sauté until the tomatoes turn really soft and oil oozes out.
• Mash the vegetables in the cooker and add them to the pan and mix well.
• Add corinader powder, cumin powder, cinnamon powder, chilli powder, Amchur powder, chaat masala, garam masala, salt, butter and mix well. 
• Cook for around 5-10 minutes mixing well. Add water if required to bring it to the required bhaaji consistency.
• Mix the red food color in little water and add it to the bhaaji.
• Cook for another 10 minutes until done. You can partially cover the pan if it bubbles a lot.
• Garnish with coriander leaves, finely chopped onions and lemon juice and serve along with pav bread/burger buns.
• Pav bread - In a skillet spread butter on both sides of bun and place is on hot skillet. Turn both sides until golden and serve with Bhaaji.

Bagara baingan (Eggplant in spicy gravy)

You need
Eggplant - 6 medium size
Onions - 1/2 (finely chopped)
Tomatoes - 2 (pureed)
Bagara baingan masala - 1 tablespoon
Turmeric - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Tamarind paste - 1/2 teaspoon
Curry leaves
Coriander leaves (finely chopped)
Jaggery - a small piece
Salt
Oil


Method
Slit the eggplant lengthwise halfway down till the stem. Leave the stems on, or just trim the stem slightly.
Sprinkle some water on the eggplants and microwave on high for 3 minutes until the eggplants become little soft.
In a pan add oil and fry the eggplants and keep aside.
In the same pan splutter cumin seeds, add turmeric, onions and sauté until onions turn translucent

Palak Paneer (Paneer in spinach gravy)

You need
Palak (Spinach leaves) - 1 bunch (Chopped)
Paneer - 1 cup (small cubes)
Onions - 1/2 (Finely chopped)
Tomato - 1 (Finely chopped)
Cinnamon powder - 1 teaspoon
Cumin seeds - 1 teaspoon
Red chilly powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Amchur powder (Dry mango powder) - 1 teaspoon
Heavy cream - 1/2 cup
Garam masala - a pinch
Salt
Oil


Method

• In a pan add oil and saute the onions until they turn translucent.
• Add tomatoes, spinach leaves (Palak leaves) and cook until they become soft.
• Cool and grind the above ingredients to a fine paste.
• In the same pan, add oil and splutter cumin seeds. Add red chilly powder, turmeric powder and then pour in the spinach paste. Add required water to bring the right consistency. Add salt, cinnamon powder, amchur powder, coriander powder and bring it to a boil. Cover to avoid the mixture from spluttering everywhere.
• Add the paneer cubes and finish off with heavy cream. 
• Serve warm with rotis/parathas/rice.
• Serving suggestion - Sprinkle a pinch of garam masala before serving.

Yellow pumpkin stew

A short note on this dish is that it could be a 'NO NO' in some houses. The pumpkins give the natural sweetness apart from the coconut milk and the green chillies add a little zing of spiciness to this dish. It may not be a favorite amongst those who eat a lot of spicy food. But in my house this was a hit and I guess it got introduced into the kitchen from my aunt who makes it so often that sometimes it gets a little too much. Just give it a try and see if its a hit or miss with your family.


You need
Yellow pumpkin - 1 cup (diced)
Coconut milk - 1-1.5 cups
Green chillies -2 (slit)
Curry leaves
Salt


Method

• Boil the pumpkin along with the green chillies and curry leaves in little water.
• When the pumpkin is almost cooked, add in the coconut milk and salt and allow to come to boil. Dilute the coconut milk with water while using. (Helps reduce the richness of the dish and make it lighter)
• Serve warm

Mushroom & Peas

You need
Button Mushroom - 5
Peas - a handful
Onions - 1/2 (sliced)
Tomato - 1
Ginger garlic paste - 1 tablespoon
Coriander leaves 
Turmeric - 1/2 teaspoon
Red chilly powder - 1 teaspoon
Pepper - 1 teaspoon
Kasoori methi - 1/2 tablespoon (crushed)
Salt
Oil
Butter - 1 tablespoon
Coriander powder - 1 tablepoon
Cinnamon powder - 1 teaspoon
Cardamom powder - a pinch
Cashew nuts - a handful (powdered)


Method

• In a little oil fry the whole button mushrooms with pepper and salt. Fry until they shrink.
• In a separate pan add oil and fry the onions until they turn translucent along with the ginger garlic paste.
• Add the tomatoes and cook until they become really soft. Cover and cook if you need.
• Cool and grind the onions and tomatoes into a fine paste.
• In the same pan add oil, cumin seeds, turmeric powder, red chilly powder, onion-tomato paste, coriander powder, cinnamon powder, salt, water and allow to cook well.
• Add the mushrooms and peas and cook for about 8-10 minutes.
• Add kasoori methi, butter and finally add the cashew powder which will help bringing the gravy together.
• Cook for about 2 minutes and turn off the heat.
• Garnish with coriander leaves and serve.