THAKKALI AATI KACHINA KUZHAMBU

 Thakkali Aati Kachina Kuzhambu is basically a Tomato curry, that goes on the sides with pretty much anything. Idli, Dosa, Parathas and Rice, all taste great with this. This a traditional recipe from the Kongunaad region of Tamil Nadu. I have deviated a little from the original recipe, a few addition/deletion of spices and condiments. The rich taste and flavour of tomatoes and the texture given by coconut, makes this curry a winner.

This curry is different from a chutney or sambar, in its basic ingredients. The consistency may be that of Sambar, but there is no dal used in this curry. Just three ingredients  Shallots(Sambar onions), Tomatoes,Coconut, apart from other spices. Even better is the fact that you can store it in the fridge for a couple of days, and use as required.

If you have been following the blog, then you know by now what a tomato addict I am, and I just can't cook without them. Anyone on the same page as me? Infact, in my social media handle I have spoken many times about my insecurity of tomatoes getting over. So much that i keep stocking excess of them. And this stocking has become excess during the pandemic lockdown. So every now and then such Tomato gravies and chutney's are made at my place to keep consuming them😃.

While you are here check out other curry recipes on the blog like Chakki Ki Shak, Rasakalan, Miloni Baby Corn and Bell peppers Curry, Menthiya keerai Kootu, Mirch Ka salan, Dum Aloo Ajwaini, and more...

Here is the recipe for Thakkali Aati Kachina Kuzhambu-

  PREP TIME: 10                                           COOK TIME: 20 MINS

 TOTAL TIME:30Mins                                    COURSE:  MAIN COURSE

 CUISINE: SOUTH INDIAN                           SERVINGS: 6

 AUTHOR: Rajni Ram

    Ingredients:

    Tomatoes 4 large ones

    Shallots/Sambar onions 20 nos peeled (10 ahead and 10 later)

    Garlic 4 cloves

    Dry red chillies 4 + 1

    Curry leaves a few

    Coconut 2 tablespoons

    Mustard seeds 1 tsp

    Fenugreek seeds 1/2 tsp

    Asafoetida 1/2 tsp

    Salt as required

    Sambar powder 1 tbsp

    Red chilli powder regular 1 tsp

    Kashmiri red chilli powder 1 tsp

    Pepper powder 1 tsp

    Oil for sauteing till oil/coconut oil/refined oil  

     Directions:

In a Pan/Kadai heat some oil for sauteing. Gently drop the shallots(half of them), garlic and red chillies and saute. Add curry leaves and continue to saute. When the onions start turning a light brown, add the tomatoes and saute until they turn mushy. Now add the coconut and saute for a minute or two. Put off the flame and cool the mixture. Once cool, grind this mixture to a smooth paste and keep aside. Now to the same kadai, add a little more oil and heat. Add mustard seeds, fenugreek seeds, dry red chilli and curry leaves. Add some asafoetida. Now add the remaining shallots and saute until light brown. Now add the prepared tomato paste. Also add salt, sambar powder, red chilli powder(regular), kashmiri red chilli powder, and mix well. Now add some pepper powder. Add about 2 cups water and allow the gravy to thicken. The final consistency of the gravy should be like Sambar. Enjoy with Rice, Idli Dosa, Puri or Parathas. Bon appetite.

     STEPWISE RECIPE FOLLOWS:

1. In a Pan/Kadai heat some oil for sauteing. Gently drop the shallots(half of them), garlic and red chillies and saute. Add curry leaves and continue to saute. When the onions start turning a light brown, add the tomatoes and saute until they turn mushy. Now add the coconut and saute for a minute or two. Put off the flame and cool the mixture.

2. Once cool, grind this mixture to a smooth paste and keep aside. Now to the same kadai, add a little more oil and heat. Add mustard seeds, fenugreek seeds, dry red chilli and curry leaves. Add some asafoetida. Now add the remaining shallots and saute until light brown. 

3. Now add the prepared tomato paste. Also add salt, sambar powder, red chilli powder(regular), kashmiri red chilli powder, and mix well. Now add some pepper powder. Add about 2 cups water and allow the gravy to thicken. The final consistency of the gravy should be like Sambar.

    NOTES:

1. Country tomatoes are the best variety for this recipe, as they are a little sour.

2. Instead of adding pepper powder later, once can add whole peppercorns while sauteing the onion and tomatoes.

3. This curry can be kept in the refrigerator for 3 days and warmed up as required.

CORN PALAK SUBJI

 Palak is a very versatile green. It is mineral rich, healthy and fibrous. Any add-in that goes into it, gets its flavour enhanced. In my house I have been called the female Popeye for a reason. I love Palak/Spinach in all forms. Be it the simple Keerai Masiyal, Keerai Molagootal or the delicious Palak Paneer, Palak Paneer Paratha, or the simple Spinach curry in coconut milk. 

One of my favourite Palak/Spinach recipes is also this delicious Subji Palak Corn. This is a simple everyday subji that one can make even on a busy day if their greens are washed and blanched. Highly nutritious and high on Iron and the corn not only gives the green a contrast with its yellow, but also balances the tanginess from the tomatoes and palak combination. This combination of Spinach and corn is classic and in all cuisines including World cuisine you will find a few recipes dedicated to this.

I have used Sweet Corn in this recipe as only this was available at the time I was cooking this dish. My preferred corn is Makai aka Maize, but sadly since we forget to promote what is local and regional, doing a dis service to our farmers, our indigenous varieties suffer. Let us get back our own Maize/Cholam/Makai, which are very rarely seen even during rainy season when they are most likely to be found. Do give this a thought.

Getting to the recipe right away-

     PREP TIME: 15 Mins                                            COOK TIME: 25 Mins

     TOTAL TIME: 40Mins                                           COURSE:  MAIN

     CUISINE:  NORTH INDIAN                                  SERVINGS: 4

     AUTHOR: Rajni Ram

    Ingredients:

    Ingredients

    Palak 1 bunch

    Corn Kernels 100 gm

    Onion 1 large or 2 small

    Green chillies 2

    Tomato 2 large to medium size

    Ginger- garlic paste 1 tsp

    Cloves 2

    Bay leaf 1 small 

    Cardamom 2 

    Cumin seeds 1 tsp

    Turmeric powder 1/2 tsp

    Salt as required

    Garam masala powder 1/2 tsp

    Coriander powder 2 tsp

    Fennel Powder 1 tsp

    Red chilli powder 1 tsp

    Cream 2 tbsp

    Oil for sauteeing

Directions:

Chop the Palak roughly and blanch them, I usually put them in the microwave for 2 mins. Alternately just put them in boiling water for 5 minutes. Drain the water and pour cold water over the Palak, this helps in keeping the green colour intact. Puree the Palak and keep ready. Cook the Corn kernels, and keep aside. 

Now in a karahi pour some oil and heat. Add 2 cloves followed by Cumin seeds and drop in the chopped onions. Saute for a minute, add the green chillies and continue to saute for 30 seconds, finally add the tomatoes and cook until the tomatoes turn mushy. Cool them. Now blend the onion-tomato mixture to a puree. In the same karahi take another 2 tsp of oil and heat.  Add the cumin seeds followed by turmeric powder and pour the onion-tomato mixture. Fry it nicely in the oil. Now add salt, followed by coriander powder, red chilli powder, fennel powder and continue to cook. Now add the Palak Puree. Stir well to combine the tomato and palak puree. Be careful as the palak splutters a lot while cooking, you can keep the karahi partially covered.  After about 3-4 minutes of cooking the Palak and tomato mixture will come together, at that stage add the cooked corn, cook for two more minutes, add the cream and garam masala powder and turn of the flame immediately. The delicious Corn palak is ready to serve.

Serving suggestions: with Rotis, Parathas, Kulcha, with rice varieties like Jeera rice, Mayar Pulav, 

Flavoured rice, vegetable pilaf etc;

STEPWISE RECIPE FOLLOWS:

1. Chop the Palak roughly and blanch them, I usually put them in the microwave for 2 mins. Alternately just put them in boiling water for 5 minutes. Drain the water and pour cold water over the Palak, this helps in keeping the green colour intact. Puree the Palak and keep ready. Cook the Corn kernels, and keep aside. 

2. Puree the Palak and set aside. In a karahi take oil and heat. Put in the cloves and cumin seeds, and as the cumin splutters add turmeric powder followed by onions and sauté for a minute. Add the green chillies and sauté for 30 seconds and now add the tomatoes and sauté until mushy. Cool and grind to a purée, along with 1 tsp ginger garlic paste.

3. In the same karahi take 2 tsp oil and heat. Now add the cumin seeds, Bay leaf, cloves and cardamom and  pour in the tomato and onion paste and fry nicely in the oil. 

 Now add salt, followed by coriander powder, red chilli powder, fennel powder and continue to cook. 

Now add the Palak Puree. Stir well to combine the tomato and palak puree. Be careful as the palak splutters a lot while cooking, you can keep the karahi partially covered. Add little water to dilute if required.  After about 3-4 minutes of cooking the Palak and tomato mixture will come together, at that stage add the cooked corn, cook for two more minutes.

Now add the cream and garam masala powder and turn of the flame immediately. The delicious Corn palak is ready to serve.

NOTES:

1. Blanching ( putting the Palak in hot water) is a critical step followed by dipping it in cold water.

2. Don’t overcook the Palak, it loses its colour and taste.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and i'll respond as soon as I can.

KADAI PANEER (GRAVY)

Kadai Paneer is a dish I like and make very frequently at home. I have this weekly one day is Paneer day compulsorily policy. Here on my blog I have another Kadai Paneer recipe which is a Semi dry version of this recipe. Though the Masala is same, the way I made it is slightly different. The Semi dry Kadai Paneer recipe is good to go with Rotis, and other flat breads and is a good lunch box recipe as it doesn't have much in the name of gravy and so is not messy at all, to carry in a box.

This gravy version is a great option to go with rice dishes like Matar Pulav, Jeera Rice, Biriyani etc. This version is what you will find at Dhabas in the North India. Considering Dhaba meals are supposed to be reasonably priced, do you think they would use Cashewnuts and cream etc, to thicken their gravy? Well, they use a very everyday ingredient that is found in Indian Kitchens and is gaining popularity the world over for its high protein quotient (and we have been using it since ages, that's India for us, a treasure house of recipes and food culture). Any guesses as to what that ingredient is? Besan. Yes, the humble chickpea flour. To find out how to use it, read the recipe and try it out and you will agree that it tastes delicious.

While you are here try out my other Paneer recipes likes Palak Paneer, Mava Paneer Curry, Paneer Khurchan, Malpua with Gulab Jamun mix and Paneer, and more...

Here goes the recipe for Kadai Paneer gravy style-

    PREP TIME: 15                                                   COOK TIME:15 MINS

    TOTAL TIME: 30 MINS                                         COURSE: MAIN 

    CUISINE: NORTH INDIAN                                   SERVINGS: 5

     AUTHOR: RAJNI RAM

    Ingredients:

    Paneer 200 gm cubed

    Onion 1 large cut into petals

    Onion 1 medium size chopped finely

    Capsicum 1 medium cut to large cubes

    Green chillies 2 slit lengthwise

    Ginger garlic paste 1 tsp

    Garlic 3 to 4 cloves (big ones)

    Tomatoes  2 large pureed

    Tomato 1 medium diced

    Turmeric powder 1/2 tsp

    Salt as required

    Cumin seeds 1 tsp

    Besan/ Chick pea flour 1.5 tbsp roasted on low flame until aromatic

    Methi seeds/ Fenugreek seeds 2 pinches

    Garam Masala Powder 1/2 tsp

    To be ground:

    Coriander seeds 1 tbsp

    Cloves 2

    Jeera/ Cumin seeds 1 tsp

    Dry red chilli 2 regular and 1 Kashmiri  dry red chilli (optional)

    Directions:

Take a Kadai and heat it, add the Besan and saute on low flame until it turns aromatic and light brown in colour. Keep stirring so that the Besan does not burn. Once aromatic, transfer to a plate. Now in the same kadai take 1 tbsp oil and drop in the Onion petals and saute for 1 minute. Now add the cubed capsicum and continue to saute over high flame for another 1 minute. Take care to stir constantly and the onion and capsicum should not overcook or turn limp. Transfer to a plate. Now in the same kadai take some more oil and add cumin seeds. Once they start crackling add the slit green chillies and saute for 30 secs. Now add the finely chopped onions and crushed garlic and continue to saute until the onion starts turning brown. In the meanwhile roast and grind the spices mentioned under "to be ground" and set aside. Grind them coarse and not very fine. Now add this powder to the sauteed onions, add turmeric powder, and if the mixture looks dry add another teaspoon of oil and saute the masalas in oil. Now add the roasted Besan and saute until the mixture starts appearing crumbly, but dry. To this add the tomato puree and mix nicely. Smoothen out all the lumps from the Besan. Add salt, followed by 1 to 1.5 cups water, drop in the diced tomatoes and cook for 5 minutes. Check for taste and add red chilli powder if required and adjust salt if required. Now add the cubed Paneer pieces , and the previously sauteed onion and capsicum and stir nicely. Add the fenugreek/Methi seeds. Cook until the gravy thickens. If you are particular about adding cream add now(this step is optional). Add garam masala powder and put off the flame. The yummy Kadai Paneer gravy style is ready. Enjoy with your favourite rice or Flat bread. Bon Appetit.

     STEPWISE RECIPE FOLLOWS:

1. Take a Kadai and heat it, add the Besan and saute on low flame until it turns aromatic and light brown in colour. Keep stirring so that the Besan does not burn. Once aromatic, transfer to a plate.

2. Now in the same kadai take 1 tbsp oil and drop in the Onion petals and saute for 1 minute. Now add the cubed capsicum and continue to saute over high flame for another 1 minute. Take care to stir constantly and the onion and capsicum should not overcook or turn limp. Transfer to a plate. 

3. Now in the same kadai take some more oil and add cumin seeds. Once they start crackling add the slit green chillies and saute for 30 secs. Now add the finely chopped onions and crushed garlic and continue to saute until the onion starts turning brown.

4. In the meanwhile roast and grind the spices mentioned under "to be ground" and set aside. Grind them coarse and not very fine. Now add this powder to the sauteed onions, add turmeric powder, and if the mixture looks dry add another teaspoon of oil and saute the Masalas in oil. 

5. Now add the roasted Besan and saute until the mixture starts appearing crumbly, but dry. To this add the tomato puree and mix nicely. Smoothen out all the lumps from the Besan. Add salt, followed by 1 to 1.5 cups water, drop in the diced tomatoes and cook for 5 minutes. Check for taste and add red chilli powder if required and adjust salt if required. 

6. Now add the cubed Paneer pieces , and the previously sauteed onion and capsicum and stir nicely. Add the Methi seeds and cook until the gravy thickens. If you are particular about adding cream add now(this step is optional). Add Garam Masala powder and put off the flame. Garnish with coriander leaves. The yummy Kadai Paneer gravy style is ready.

    NOTES:

1. Roast the Besan very carefully. Any burnt taste or flavour will change the taste of the dish. I always have a bottle of roasted Besan in my kitchen it helps to thicken gravies in a jiffy.

2. The roast and ground powder can be made ahead and stored in a bottle. This called the Kadai Masala because of which the dish gets its name.

3. I have not used cream in this dish. If you prefer adding cream, do go ahead and do so. I have specifically mentioned when to do so. 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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KATHRIKAI MASALA KUZHAMBU(TANGY EGGPLANTCURRY)

Eggplants or Brinjal is one vegetable that I love cooking with, because it is so versatile and the possibilities are so endless. Most cuisines around the world have atleast one Eggplant dish. Indian cuisine has many to its credit- be it the Baingan Bharta from the Punjab, the Vangi Bath from Karnataka, Gutti Vankaya Kura from Andhra Pardesh or the Bharli Vangi from Maharashtra.

On the blog I have quite many Brinjal recipes which proves this 😀 . This recipe of the Masala Kathrikai Kuzhambu may be a little different from other recipes you might find on the internet as I have not used Onion or Garlic, and the choice of Masalas will be different. The spices and the tamarind combine to give a very flavourful curry which goes very well with Rice, Parathas, String Hoppers(Idiyappam) and many other Main course dishes. 

While you are here check out other recipes on the blog like Brinjal Pepper Masala(no onion -no garlic), Gutti Vankaya Kura, Methi Wale Baingan, Drumstick Curry, Rajma Masala, Mirch Ka Salan,  Kadai Paneer and more...

Here is the recipe of Kathikkai Masala Kuzhambu ( Tangy Eggplant Curry)for you-

  PREP TIME: 10                                           COOK TIME: 20 MINS

 TOTAL TIME:30Mins                                    COURSE:  MAIN COURSE

 CUISINE: SOUTH INDIAN                           SERVINGS: 6

 AUTHOR: Rajni Ram

    Ingredients:

    Brinjals (any small variety) 250 gms. Remove stalk and make a cross cut in the center

    Tamarind- a lemon sized ball soaked in water and the pulp extracted.

    Sambar powder (homemade)1 tbsp 

    Salt as required

    Turmeric powder 1/2 tsp

    Red chilli powder 1 tsp

    Jaggery 1/2 tsp (optional)

    To be ground

    Coconut 1 tbsp

    Cloves 4-5

    Dry Kashmiri Red Chillies 2

    Fennel seeds/ Saunf 1 tsp

    Fried gram Dal/Pottukadalai 2 tsp

    Peppercorns 1/2 tsp

   Coriander seeds 1 tbsp

    To Temper

    Gingelley oil/Sesame oil 2 tbsp

    Mustard seeds 1 tsp

    Chana dal/gram dal 1 tsp

    Dry Red Chilli 1

    Asafoetida 1/2 tsp

    Directions: 

Put a Kadai/pan on flame and put in all the ingredients mentioned under "To be ground" and dry roast them until you get a good aroma, and they turn a light brown. Transfer to the blender jar and let them cool. Once cooled, add little water and grind to a fine paste. Now in the same Kadai take the Gingelly oil and heat. Add all ingredients mentioned under "To temper" and fry for 30 seconds. Now drop in gently the Brinjals after removing the stalks and making a cross cut until midway. Add a little salt and turmeric powder(both in small quantity as we shall add them again to gravy) and  nicely stir fry the Brinjals until they are half done. You can cover the Kadai and cook for 2 to 3 minutes. Now pour the tamarind extract, add the Sambar powder followed by salt and red chilli powder. Let them cook for 2 minutes. Now add the ground paste and stir nicely. Add 1 cup water to adjust consistency. Let the Brinjals cook until done.  Finally, add a small bit of Jaggery, it enhances the taste of the gravy, and balances the tanginess of the tamarind. This step is optional though. Take care that the Brinjals must not go limp, but must maintain shape as well as be cooked. The consistency of this dish will be gravyish or more like a Sambar.

SERVING SUGGESTIONS: This can be served with Pulav, Variety rice, Dosa, Idli, String Hoppers(Idiyapam) and more. I served it with some  Matar Pulav. 

     STEPWISE RECIPE FOLLOWS:

1. Put a Kadai/pan on flame and put in all the ingredients mentioned under "To be ground" and dry roast them until you get a good aroma, and they turn a light brown. Transfer to the blender jar and let them cool. Once cooled, add little water and grind to a fine paste. 

2. Now in the same Kadai take the Gingelly oil and heat. Add all ingredients mentioned under "To temper" and fry for 30 seconds.

3. Now drop in gently the Brinjals after removing the stalks and making a cross cut until midway. Add a little salt and turmeric powder(both in small quantity as we shall add them again to gravy) and  nicely stir fry the Brinjals until they are half done. You can cover the Kadai and cook for 2 to 3 minutes.

4. Now pour the tamarind extract, add the Sambar powder followed by salt and red chilli powder. Let them cook for 2 minutes. Now add the ground paste and stir nicely. Add 1 cup water to adjust consistency. Let the Brinjals cook until done. Finally, add a small bit of Jaggery, it enhances the taste of the gravy, and balances the tanginess of the tamarind. This step is optional though.

5. Take care that the Brinjals must not go limp, but must maintain shape as well as be cooked. The consistency of this dish will be gravyish or more like a Sambar.

    NOTES:

1. Any small variety/ baby Brinjals can be used.

2. Adding Jaggery at the end, not only balanced the sourness of the tamarind, but also enhances the taste.

3. For homemade Sambar Powder click here, or store bought powder can also be used. However there will be slight change in taste.

4. Please follow exact proportions for the whole spices and spice powders to get the exact taste.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

GARLIC NAAN

 Usually when we think of Naan we think of eating it at a restaurant. That's also the reason why I have never attempted to make this at home until now. But the Pandemic has made us all crave restaurant style food at home and so the search for the perfect Naan recipe, which can be made at home easily, without any sophisticated gadgets was on. 

Its also common knowledge that an Iron Kadai is used to cook the Naan. But I wanted to get the dough right. One which will yield perfect Naans without much effort and also I did not want to make the instant one with baking soda, because when baking soda is used  the dough must go on the girdle immediately without resting it. I always prefer resting the dough, be it Roti's, Paratha's or Naan. So, in this recipe I have used yeast, because that is what gives the perfect texture and fluffiness to the Naan.

As far as possible I try to use less, or no Maida, but, to get the fluffiness the Maida needs to be added, whereas taste and nutrition comes from wheat. So in this recipe I have used both. The result was fluffy and perfectly cooked Naan's.   

While you are here check out my other bread recipes like Aloo Methi Paratha, Beetroot Paratha, Missi Roti and more...

Here is the recipe of Garlic Naan for you-

 

    PREP TIME: 10 MINS+ 2 hrs                               COOK TIME:15 MINS

    TOTAL TIME: 2 hr 25 MINS                                  COURSE: MAIN 

    CUISINE: NORTH INDIAN                                   SERVINGS: 5

     AUTHOR: RAJNI RAM

    Ingredients for dough:

    Whole Wheat flour 2 cups

    Maida 2 cups

    Water(lukewarm) 1 cup ( refer note1)

    Dry yeast 2 tsp

    Sugar 1 tbsp

    Salt to taste or 1 tsp

    Oil 3 tbsp

    Curd 2 tbsp

    Milk less than1/2 cup

    Fresh coriander leaves finely chopped

    Kalonji/ Nigella seeds  2 tsp

   For Garlic butter:

   Table butter/salted butter 50 gm

   Garlic 2 pods minced

   Coriander leaves finely chopped 1 tsp

Directions to make Garlic butter: Put all ingredients in a microwave safe bowl and microwave for 30 seconds, alternately put the ingredients in a bowl and melt the butter.

Directions: 

In a large mixing bowl take both the flours, add the salt and mix well. Now in a bowl take lukewarm water, add the sugar followed by the yeast. Let this stand for 10 mins or until the yeast blooms and becomes frothy. Now to the bowl of bloomed yeast add the oil, milk and curd and mix well. Now use this mixture to knead the dough. Add little at a time to knead the dough. In case after using the whole mixture the dough is still dry, add water to make the dough. The dough will be sticky, but stiff. Grease a container and put the dough in it to rest 2 hours. After 2 hours, the dough would have doubled up in size. Take it out, punch to release the air inside and knead again. Now divide the dough into 10 equal portions. Dust a little flour and roll out in oval shape. Sprinkle the Kalonji/Nigella seeds and fresh coriander and gently press it on the rolled dough. Take an iron Kadai (non stick doesn't give the best results), and invert it over the gas flame. When it is hot, stick the rolled out Naan on it and cook. When done the Naan comes out easily, without sticking. Now remove the Naan from the Kadai and transfer over direct flame and cook on both sides like how you would a Phulka. Transfer to a plate, apply the garlic butter over it and serve hot. 

Serving Suggestions: Serve this Naan with Paneer Butter Masala, Mava Paneer Curry. Also goes well with Dal Makhni, Paneer Khurchan, Choley or Rajma.

STEPWISE RECIPE FOLLOWS:

1. In a large mixing bowl take both the flours, add the salt and mix well. Now in a bowl take lukewarm water, add the sugar followed by the yeast. Let this stand for 10 mins or until the yeast blooms and becomes frothy.

2. Now to the bowl of bloomed yeast add the oil, milk and curd and mix well. Now use this mixture to knead the dough. Add little at a time to knead the dough. In case after using the whole mixture the dough is still dry, add water to make the dough. The dough will be sticky, but stiff. Grease a container and put the dough in it to rest 2 hours. ( Please add the sugar, curd and milk, those pictures are not here and will be added as soon as possible)

3. After 2 hours, the dough would have doubled up in size. Take it out, punch to release the air inside and knead again. Now divide the dough into 10 equal portions. Dust a little flour and roll out in oval shape. Sprinkle the Kalonji/Nigella seeds and fresh coriander and gently press it on the rolled dough

4. Take an iron Kadai (non stick doesn't give the best results), and invert it over the gas flame. When it is hot, stick the rolled out Naan on it and cook. When done the Naan comes out easily, without sticking. Now remove the Naan from the Kadai and transfer over direct flame and cook on both sides like how you would a Phulka. Transfer to a plate, apply the garlic butter over it and serve hot. 

    NOTES:

1. The dry yeast must always be added to lukewarm water and not hot water. The temperature of the water is right if your finger immersed in water is able to bear the heat.

2. The Naan can be customized with whatever you prefer, if not garlic. Just apply plain butter without garlic for butter Naan or top it up with cheese for Cheese Naan. 

3. The dough should have risen well for the perfect turnout. So plan making the dough ahead.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

BHINDI ALOO (EVERY DAY SUBJIS)

This Subji is a simple stir fry with a mix of Ladyfinger and Potatoes as the name suggests. This is perfect for those rush hours in the morning or after work evenings when you want something simple that can be made with the least effort. This dish of Bhindi Aloo goes well with Rice and Roti or other flatbread varieties. It is healthy and becomes a good lunch box item for kids. 

Without much detailing getting in to the recipe directly. While you are here check out my other Subji and curry recipes like Paneer Khurchan, South Indian Kurma, Methi wale Baingan, Roasted Eggplant 2 ways, Paneer Mava Curry and more...

   

PREP TIME: 15 MINS                               COOK TIME:15 MINS

TOTAL TIME: 30 MINS                              COURSE:MAIN 

CUISINE:INDIAN                                        SERVINGS: 4

AUTHOR: RAJNI RAM

    Ingredients:

    Onion 1 large cut into petals

    Bhindi/Okra/Ladysfinger 200 gm cut to 1 inch length

    Potato 1 large or 2 medium diced

    Cumin Seeds 1 tsp

    Turmeric powder 1/2 tsp

    Red chilli powder 1 tsp

    Coriander powder 1 tsp

    Fennel powder 1 tsp

    Amchur powder 1/4 tsp

    Garam Masala 1/2 tsp

    Salt as required

    Oil for sauteing

Directions: 

In a Kadai or Pan heat oil. When its hot add the Cumin seeds and let them crackle. Add the turmeric powder followed by the chopped onions and saute until the onions start turning brown. Now add the diced potatoes and continue to saute. When the Potatoes are half done add the Bhindi and continue to saute. Keep stirring in between so that the vegetables don't burn. When the Ladysfinger are half done add salt, stir nicely, and cover the Kadai for precise 2 minutes. After 2 minutes open the lid and add Red chilli powder, Coriander powder, fennel powder and Amchur(dry mango) powder and mix nicely. Check for doneness of the Aloo and Bhindi by mashing between your fingers. When done add the Garam Masala powder and turn off the stove. The simple and healthy Bhindi Aloo is ready to serve wit our choice of rice or roti.   

     STEPWISE RECIPE FOLLOWS:

1. In a Kadai or Pan heat oil. When its hot add the Cumin seeds and let them crackle. Add the turmeric powder followed by the chopped onions and saute until the onions start turning brown.

2. Now add the diced potatoes and continue to saute. When the Potatoes are half done add the Bhindi and continue to saute. Keep stirring in between so that the vegetables don't burn. 

3. When the Ladysfinger are half done, add salt, stir nicely, and cover the Kadai for precise 2 minutes. After 2 minutes open the lid and add Red chilli powder, Coriander powder, fennel powder and Amchur(dry mango) powder and mix nicely. 

4.  Check for doneness of the Aloo and Bhindi by mashing between your fingers. When done add the Garam Masala powder and turn off the stove. The simple and healthy Bhindi Aloo is ready to serve wit our choice of rice or roti.   

    NOTES:

1. The Bhindi/Ladysfinger can sometimes turn slimy. To avoid this Pre cut the Bhindi and keep in the fridge or put it on a paper to absorb the moisture. 

2. Alternately you can squeeze 1/4 of a lemon if you find that it is turning slimy.

3. Adding quarter spoon of sugar helps to retain the green colour of the Bhindi.

4. If after adding all Masala powders if you subji still looks a little moist and not crisp and dry, add 1 tbsp bread crumbs.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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SOUTH INDIAN VEGETABLE KURMA

 The South Indian Vegetable Kurma is a very popular dish in most south Indian restaurants. It goes very well with most south Indian dishes like the Sevai aka string hoppers, Parotta, Kothu Parotta( for which it forms part of the kotthu gravy), Poori, Dosa, Kal Dosa Rava Dosa, and more...

Than the ones at a restaurant I like the home version as the masalas can be customized.  I find the restaurant ones very pungent with a strong masala impact which subdues the taste of the vegetables. A good kurma is one where the taste and texture of the vegetables is retained and the mild masalas enhance the taste of the dish.

So here's my version of the South Indian Vegetable Kurma--

PREP TIME: 15 MINS                                 COOK TIME:15 MINS

TOTAL TIME: 30 MINS                                COURSE: MAIN 

CUISINE:INDIAN                                         SERVINGS: 4

AUTHOR: RAJNI RAM

    Ingredients:

    Chopped Mix vegetables 200 gm ( carrot, cauliflower, potatoes, beans) etc;

    Green peas 50 gm

    Capsicum 1 chopped 

    Onion 1 medium chopped

    Tomatoes 2 large pureed

    Cashewnuts 10

    Coconut 1 tbsp

    Fennel seeds 1 tsp

    Bay leaf/ Tej patha 1 medium

    Cumin seeds 1 tsp

    Green cardamom 2

     Cloves 3 -4

    Ginger garlic paste 1 tsp

    Green chilli 1

     Biryani masala 1 tsp depending on flavour

    Red chilli powder 2 tsp

    Oil for sauteeing 

    Garam masala powder 1/2 tsp optional

Directions:

Steam all the mix vegetables  with salt and turmeric powder, except capsicum, onion and tomatoes.  Take care to not turn them mushy. Now in a pan or Kadai pour oil and heat. Put in the Bay leaf, cumin seeds, green cardamom and cloves and fry for 30 seconds. Now add the onions and ginger garlic paste,and saute for 30 seconds. Add the capsicum and continue to saute for another minute. Now add the tomato puree and all other spice powders like red chilli powder, biryani masala and the salt. Cook the gravy until the oil separates. Now add the steamed vegetables, mix well and cook for a minute. Grind the coconut, fennel seed, cashewnuts and green chillies to a smooth paste adding a little water.  Pour this paste into the cooking gravy. Cook for another2 minutes or until the gravy cones together and put of the stove. Garnish with curry leaves add the garam masala powder now if using,  and enjoy with your choice of tiffin.

STEPWISE RECIPE FOLLOWS:

1. Steam all the mix vegetables with some salt and turmeric powder, except capsicum, onion and tomatoes.  Take care to not turn them mushy.

2. Now in a pan or Kadai pour oil and heat. Put in the Bay leaf, cumin seeds, green cardamom and cloves and fry for 30 seconds. Now add the onions and ginger garlic paste, and saute for 30 seconds. Add the capsicum and continue to saute for another minute

3. Now add the tomato puree and all other spice powders like red chilli powder, biryani masala and the salt. Cook the gravy until the oil separates.

4. Now add the steamed vegetables, mix well and cook for a minute. Grind the coconut, fennel seed, cashewnuts and green chillies to a smooth paste adding  a little water. 

5. Pour this paste into the cooking gravy. Cook for another2 minutes or until the gravy cones together and put of the stove. Garnish with curry leaves add the garam masala powder now if using,  and enjoy with your choice of tiffin

NOTES:

1. The vegetables used can be customized to your liking. That said vegetables with a lit of water content like gourds, brinjal etc are not preferred much.

2. For a thicker gravy add more cashew and coconut. For a thinner one reduce the cashew and coconut or use the quantity given and then thin down with water 

3. I use biryani masala for the kurma as it gives a very nice flavoring to the kurma. One can use garam masala too but the authentic taste does not come in.

4. I use homemade Biryani masala. For recipe of Biryani masala click here. Feel free to use store bought one too.

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