METHI WALE BAINGAN

 This is a very regular Sabji and goes amazingly well with both Rotis and Rice. I chanced upon this recipe while browsing the net. I fell in love with the recipe instantly because my favourite greens Methi are used in it. This subji can be made with both fresh methi and Kasuri Methi and gives a wonderful flavour and taste to the dish. From the time I saw this recipe I have made it a couple of times and is a hit with everyone at home. 

I have used the small variety of brinjal as it releases less moisture when roasted, the big globe eggplants have a lot of moisture and are not the right choice for this recipe. The only requirement for this recipe is a small amount of patience while roasting the Brinjals. Alternately one can bake them in the oven. For this method check out my Roasted eggplant 2 ways recipe.

Apart from being aromatic and flavorful, the Methi greens are also good for health as they are rich in iron and high in fibre. In this recipe, I have used Kasuri Methi as it gives a more intense aroma and flavour compared to fresh ones. The fresh methi is also a little bitter, so refer to notes on how much fresh Methi to use.

While you are here please check out my other curry and subji recipes like Brinjal Pepper masala, Gutti Vankaya Kura, Mava Paneer Curry, Mirch ka Salan, Dum Aloo Ajwaini, and more...

Here is the recipe of Methi Wale Baigan for you-

  PREP TIME: 30                                          COOK TIME: 10Mins

 TOTAL TIME:40Mins                                  COURSE:  MAIN

 CUISINE: NORTH INDIAN                         SERVINGS: 6

 AUTHOR: Rajni Ram

 

      Ingredients:

    Eggplants/Brinjal ( small variety )10 nos cut into slices of                 medium thickness

   Onion 1 large cut finely

   Green chillies 2 finely chopped

   Tomatoes 1 large or 2 medium chopped finely

   Ginger garlic paste 1tsp

   Kasuri Methi(dry Methi leaves) 2 tbsp (can go up to 3tbsp)

   Mustard seeds 1tsp

   Cumin seeds 1tsp

   Salt as required

   Turmeric powder 1/2 tsp

   Red chilli powder 1 to 1.5 tsp

   Coriander powder 2 tsp

   Fennel powder 1 tsp

   Garam Masala powder (optional) 1/2 tsp

   Oil for roasting the brinjal and for sauteeing

Directions:

Wash the Brinjals and slice them into circles of medium thickness. Wipe away the moisture with an absorbent towel and set aside. Heat a nonstick pan, add 2 tsp oil and arrange the Brinjal slices in it. Roast on now side until it becomes a nice brown, then flip and roast the other side. (To bake it check out my Roasted Brinjal 2 ways recipe). Repeat this process for all brinjal slices and set aside.

Now in the same pan add 1tbsp oil for sauteeing and heat it. Add mustard seeds and when they crackle put the cumin seeds in. Add the turmeric powder followed by the chopped onions and green chillies. Fry until the onions turn a nice brown. Now add the chopped tomatoes and stir for a minute. Now add the salt, chilli powder, coriander powder and the fennel powder and saute nicely until the tomatoes are cooked and the mixture is semi-dry. The rawness of masalas should have gone. Now add the Kasuri methi and saute for another minute for the flavour to infuse. Now add the roasted Brinjals into the pan and toss nicely, such that the masala is well mixed with the brinjal, close and cook for a minute. Top up with 1 tsp Kasuri Methi and garam masala powder. Serve hot.

Serving Suggestions: With Rotis, Parathas or with Dal Chawal, Rajma Chawal etc.

STEPWISE RECIPE FOLLOWS:

1. Wash the Brinjals and slice them into circles of medium thickness. Wipe away the moisture with an absorbent towel and set aside. Heat a nonstick pan, add 2 tsp oil and arrange the Brinjal slices in it. Roast on now side until it becomes a nice brown, then flip and roast the other side.

2. Now in the same pan add 1tbsp oil for sauteeing and heat it. Add mustard seeds and when they crackle put the cumin seeds in. Add the turmeric powder followed by the ginger garlic paste and chopped onions, and green chillies. Fry until the onions turn a nice brown. 

3. Now add the chopped tomatoes and stir for a minute. Now add the salt, chilli powder, coriander powder and the fennel powder and saute nicely until the tomatoes are cooked and the mixture is semi-dry.

4. Now add the Kasuri methi and saute for another minute for the flavour to infuse. Now add the roasted Brinjals into the pan and toss nicely, such that the masala is well mixed with the brinjal. Close and cook for a minute. Put off flame, top up with 1 tsp Kasuri Methi and garam masala powder. Serve hot.

NOTES:

1. If using fresh Methi leaves for this dish, use only half a bunch, as a big quantity can turn the dish bitter. 

2. The big eggplants are not best suited for this dish as they release more moisture and that can make the brinjals soggy. 

3. Since we did not add any salt or masalas to the Baigans while pan-roasting them, be liberal with the masala you add to the onion-tomato mixture.

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.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

 

 

ROASTED EGGPLANT (2 WAYS)

 This roasted eggplant subji is the simplest to make as I roast/bake it in the oven. The actual recipe involves deep-frying this in oil, but these days most of us want food that is light on the oil. Moreover, I feel when deep-fried these Brinjals/Eggplants take in a lot of oil. So the best way to cook them is over a pan or in the oven.

Here I am giving both the methods so one can choose whichever is convenient for them. What I do is bake one batch and pan-fry the other. Both methods yield the same result. Baking takes a little longer, though with a little less oil than pan-frying. So while one batch is baking I get done two pan-fried batches. Does that sound weird😉? Well, I do this because the roasted Eggplant subji is a family favourite and just one batch of baking is not enough😀. 

I Have used the big globe type Eggplants/Brinjals here(Bharta Baingan). The small ones can also be used but the bake time might vary. I have not tried baking with the small Eggplants/brinjals.

While you are here I request you to check out my other subji recipes like- Creamy Palak in Coconut Milk, Stuffed Karelas, Drumstick Curry, Kadai Paneer, Beans Paruppu Usili, and more...

Here is the recipe for Roasted Eggplant/Baingan for you-

 PREP TIME: 15                                          COOK TIME: 25Mins

 TOTAL TIME:40Mins                                  COURSE:  MAIN

 CUISINE: NORTH INDIAN                         SERVINGS: 6

 AUTHOR: Rajni Ram

 

   Ingredients:

   Eggplants(globe/big/Bharta Baingan) 2 or 3

   Oil 2 tbsp

   Red chilli powder 2 tsp(divided)

   Turmeric powder 1 tsp(divided) 

   Salt as required

   Coriander powder(optional) 2 tsp

   Mustard seeds 1 tsp

   Jeera/Cumin 1 tsp

   Curry leaves a few

Directions for Prepping the Brinjal/Eggplants:

Wash the Eggplants well and cut them to Slices that are of medium thickness. Sprinkle some salt on them and mix well, so that the salt gets coated evenly on all slices. Leave to rest for 20 minutes. Now rinse the sliced Eggplants and pat dry them on a towel. Set aside. 

Directions for Masala paste:

Take 1 tsp red chilli powder, 1/2 tsp turmeric powder and required salt in a small bowl. Add 1 tbsp oil and make a paste. I suggest you make the paste as required, depending on the number of Brinjal/Eggplant slices. The given quantity will cover 10 big slices approximately. If it gets over, make the paste again. The quantities given in ingredients is for 2 batches.

Directions for Baking the Eggplants:

Preheat oven at 180 C for 10 minutes. Take a baking tray and grease with a thin film of oil. Arrange the Eggplant/Baingan slices in the tray in 2 layers such that they are not crowded and the lower ones get some heat(refer picture). Take a brush and coat all slices with the masala paste. Repeat on the other side. Put the tray in the oven and bake at 200 C for 10 minutes. Remove, flip them around and bake again for 10- 15 minutes. Remove and transfer to a bowl. Repeat for all slices.

Directions for Pan-frying the Eggplants:

Heat a Tava/Girdle. Grease with a little oil. Brush the Eggplant slices with the Masala paste and arrange them on the girdle. Drizzle 1 tsp oil on the Tava for quick cooking. Cook on one side until crisp and flip the slices around, drizzle another teaspoon oil and cook until crisp. Remove from girdle to a separate vessel. repeat for all slices. 

Tempering:

In a small Kadai take 2 tsp oil and heat. Add mustard seeds, when they crackle add the Jeera/Cumin seeds followed by the curry leaves. Pour this tempering over the baked/pan-fried Brinjals. The Roasted Brinjal/Eggplants are ready to serve with Rotis(flatbread), Dal Chawal, Kadi Chawal and more. Enjoy. Bon Appetit. 

STEPWISE RECIPE FOLLOWS:

1. Wash the Eggplants well and cut them to Slices that are of medium thickness. Sprinkle some salt on them and mix well, so that the salt gets coated evenly on all slices. Leave to rest for 20 minutes. Now rinse the sliced Eggplants and pat dry them on a towel. Set aside. 

2.Take 1 tsp red chilli powder, 1/2 tsp turmeric powder and required salt in a small bowl. Add 1 tbsp oil and make a paste.

3. For baking- Preheat oven at 180 C for 10 minutes. Take a baking tray and grease with a thin film of oil. Arrange the Eggplant/Baingan slices in the tray in 2 layers such that they are not crowded and the lower ones get some heat(refer picture).

4. Take a brush and coat all slices with the masala paste. Repeat on the other side. Put the tray in the oven and bake at 200 C for 10 minutes. Remove, flip them around and bake again for 10- 15 minutes. Remove and transfer to a bowl. Repeat for all slices.

5. For Pan-frying: Heat a Tava/Girdle. Grease with a little oil. Brush the Eggplant slices with the Masala paste and arrange them on the girdle. Drizzle 1 tsp oil on the Tava for quick cooking. Cook on one side until crisp and flip the slices around, drizzle another teaspoon oil and cook until crisp. Remove from girdle to a separate vessel. repeat for all slices. 

6. Finally, to temper take some oil in a small Kadai and heat. Put in the mustard seeds and as they crackle add the cumin seeds and curry leaves. Pour this tempering over the roasted Eggplants. Enjoy with Rotis or Dal Chawal or whatever you feel like.     

NOTES:

1. The smaller variety of Brinjal can be used in the Pan-fry method. Since I have not used them anytime in the baked method, unable to be specific of the result. When I try it, I will definitely update here.

2. If one does not wish to apply the masala paste while pan-frying or baking, the masalas can be added along with the tempering and mixed also.

3. Prepping of the Eggplants is critical as otherwise, they will release a lot of moisture and instead of turning crisp they will turn soggy.

4. This is a simple everyday recipe, therefore I have kept the masalas to the minimum. Feel free to add your choice of masalas/spice powders.

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.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

 

   

STUFFED KARELA/BITTER GOURD

I have realized that people either like Karela/Pavakkai/Bittergourd or don't like it at all. There is no in-between here. Those who like it, love it. So here I bring to you an everyday subzi that is made in most houses, does that sound boring? Then read ahead and you will realize that I'm not going to stuff it with the regular Amchur powder, coriander, and red chilli powders. Ok, I'm using Coriander seeds and I shall make the stuffing from scratch, which makes it aromatic, and yes my favourite word flavourful.

Actually, before deciding to blog this recipe I was in two minds as to whether you all will be interested in a bitter gourd recipe and then thought even if half my Karela eating followers try the dish, it would be worth it. In this recipe, I slow-roast coriander seeds and lentils and spices along with tamarind to form a powder and fill the karelas with it. After stuffing them saute over a low fire until done and they get a beautiful glaze on them.

I am using the small Bitter gourds as then the filling is intact. But believe me, if you like this dish you are going to make it with the big ones too, and  I will tell you how to by the end of the recipe.

While you are here please take a look at my other recipes like Drumstick Curry, Brinjal Pepper fry, Mushroom Do Pyaza, Palak Paneer, Gutti Vankaya Kura and more.

Here is the recipe of stuffed karela/Bitter gourd for you--

9

      PREP TIME: 15 Mins                                            COOK TIME: 20 Mins

     TOTAL TIME: 35Mins                                           COURSE:  MAIN

     CUISINE:  NORTH INDIAN                                 SERVINGS: 4

     AUTHOR: Rajni Ram

Ingredients:

Small Bitter gourd 20 pcs

Coriander seeds 2 tbsp

Urad dal 1 tbsp

Chana dal 1/2 tbsp

Tamarind gooseberry size ball

Dry red chillies( whole) 5

Jaggery 1 tsp(optional)

Asafoetida 1/2 tsp

Turmeric powder 1/2 tsp

Salt as per taste

Oil for sauteeing

Directions:

Slit the Bitter gourd midway to form a +. Now put the slit Bitter gourds in hot water, add some salt and keep covered for 5 minutes. After 5 mins drain the water and cool the bitter gourds. Now in a pan add 1 tsp oil and heat. First, add the coriander seeds and fry for half a minute. Now add both the dals and fry until golden brown. Add the dry red chillies and fry until crisp, add tamarind and fry for 30 seconds and put off the flame( roasting of all these ingredients should be done only on low flame and take care not to burn them). Cool the roasted spices and grind to an almost fine powder. Add the turmeric powder, salt and jaggery(if using) and give another spin in the blender. Now fill this mixture in all the Karelas and set aside( if the filling is left, reserve it to add in the end for that lovely glaze, or better make a little extra of this powder). Heat oil in a Karahi/ pan, pour 1 tbsp oil and heat. Now slowly add the stuffed Karelas to the Karahi one by one and start sauteeing over a low flame. Cover for 2 minutes and stir again. Cover the karahi, let it cook for 2 minutes, then again open and stir. Repeat this until Karela are cooked well but not limp. They should retain shape. Finally, add the reserved stuffing to the Cooked Karelas and cover and cook for a minute on low flame. Put off the stove and its ready to serve.

Serving Suggestions: Serve hot with Rotis, Plain Parathas, Dal Chawal, Kadi Chawal and more...

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Slit the Karela/Bitterourd as shown in the picture, put in salted hot water and keep covered for 5 minutes. Drain the water and cool the bitter gourds.

2. In a pan add 1 tsp oil and on slow flame roast coriander seeds until you get a nice aroma or until it turns light brown. Now add the Urad dal and chana dal and roast until they turn light brown. Follow up with dry red chillies and roast until crisp. Finally, add the tamarind and fry for 30 seconds. Cool. Grind to almost fine powder, add turmeric powder, salt and jaggery if using) and give it a final spin in the blender.

3. Fill this stuffing(masala) into the bitter gourds. Reserve some stuffing. 

  

4. Now in a Karahi take 1 tbsp oil and heat. Now drop the bitter gourds one by one into the oil and fry on a low flame. Keep covered to 2 minutes, open, give a stir and cover and cook again. Repeat this process until all the Karelas are cooked, but not limp and mushy. 

5. Finally, add the reserved stuffing powder to the Karelas, stir and cook covered for a minute or two on low flame, to get that nice brown glaze.

NOTES:

1. To make the same recipe with the big ones, cut them in halves and then slit then midway and fill. In this procedure, some stuffing will fall into the oil, but it is fine as long as you keep stirring it every now and then and don't allow it to burn.

2. The dish will taste good even without adding jaggery, so you can skip it entirely.

3. Once you grind the spices you can always check the taste and balance it, by adding red chilli powder or salt.

 If you tried this recipe and liked it please comment below. I would love to hear from you.

In case you wish to receive recipes as an email, please leave your id on the homepage near the mail icon. Whenever Rajjo's Kitchen has a new post the recipe will be mailed to you. 

 

  

MUSHROOM DO PYAZA

Mushroom Do Pyaza is a simple recipe made predominantly of Mushrooms and onions. At our home, I make it frequently to go with Rotis or pulav. Well, this dish is usually semi-dry but I prefer it with a little gravy, so you will find that my recipe is a little different from the other Mushroom Do Pyaz recipes. That said, it still is a very simple one. I have just included 2 ingredients that make it a little creamy.

Mushrooms by nature are a little bland so making this dish with a little gravy gives some texture and flavour to the dish. Even though the Mushrooms are bland they blend really well in Indian gravies and spices. Especially in this recipe of Mushroom Do Pyaza, you will see how surprisingly yummy they can be.

This recipe gets its name "Do Pyaza" from a cooking technique that requires adding Onion in two different stages. 

While you are here please check out my other recipes like Mixed Vegetable Curry, 

Kadai Paneer, Stuffed Mushroom Tikka, Arbi Masala, Matar Paneer, 

Lauki Kaddu Ke kofte,  Chakki ki Shak, Kathrikai Masala Kuzhambu, Kadai Paneer Gravy, Miloni Baby Corn and Bell Peppers, and more.

         PREP TIME: 15                                              COOK TIME: 15 Mins

      TOTAL TIME: 30 Mins                                     COURSE:  MAIN

     CUISINE: NORTH INDIAN                                SERVINGS: 6

     AUTHOR: Rajni Ram

Ingredients:

Mushrooms 200 gm chopped in 4 lengthwise

Capsicum 1 medium chopped

Onion 2 medium chopped into petals

Besan/gram flour 2 tbsp

Tomato puree 1/2 cup

Cream 2 tsp

Curd 1/2 cup

Cumin seeds 1 tsp

Coriander powder 2 tsp

fennel powder 1 tsp

Red chilli powder 1 tsp (1/2 tsp if sensitive to spice)

salt as required

turmeric powder 1/2 tsp

Directions:

Dry roast the gram flour until light brown and a nice aroma emanates. Cool the roasted flour. Now in the blender put in half the amount of chopped onions and the roasted gram flour and blend to a smooth paste. Now add the tomato puree to this onion- gram flour paste and blend again. Add the curd to the paste and blend it again. So now you will have a smooth puree of onion, roasted gram flour, tomato puree, and curd. Keep this aside and heat oil in a Karahi. When the oil is hot drop in the onion petals and saute them until light brown. Now add the Capsicum cubes and continue to saute for 1 to 2 minutes until a light brown tint appears. Remove them on to a plate. Now to the same kadai add the mushrooms and saute on high flame, until all the moisture escapes and it becomes dry. (refer picture).  Remember to saute all these vegetables over a high flame or else they will start releasing moisture. Transfer the sauteed vegetables to a separate plate/vessel. Now in the same Kadai pour some more oil and heat it. Put in the cumin seeds and as they splutter add in the puree from the blender jar and stir continuously for a minute so that it doesn't stick to the pan/karahi. Now add the coriander powder, followed by red chilli powder and turmeric powder and salt, and stir nicely. Let it cook for 2 minutes on medium flame. Now add the sauteed vegetables to the sauce and cook for 2 minutes. Add the cream and stir constantly for 30 seconds so that it doesn't split. Now put off the flame and add Garam Masala powder if you prefer. Garnish with chopped coriander leaves and its ready to relish. Happy cooking, Enjoy, and Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all the ingredients. Chop the mushrooms in 4, Chop the opinion into petals, and the capsicum to cubes. Dry roast the gram flour, puree the tomatoes.

In addition to the above vegetables, Red Bell peppers/ capsicum and green peas can also be added. However, these are optional and hence have not been mentioned in ingredients.

2. In a blender put in half the amount of chopped onions and the roasted gram flour and blend to a paste. Add the tomato puree and blend again. Now add the cuts and blend once again. You should have a smooth puree of all the above ingredients now. Set it aside.

3. In a pan/Karahi heat, some oil and saute the onion for 1 minute or until it gets a light brown colour, on high flame. Add the Capsicum and continue to saute until they get a light brown tint on them. Remove them on to a plate. Now to the same kadai add the mushrooms and saute on high flame, until all the moisture escapes and it becomes dry. (refer picture).

 Sauteed vegetables

4. In the same Pan/karahi Take some more oil and heat. Add the cumin seeds and when they splutter pour the prepared paste into it and stir continuously for a minute. 

5. Add the salt, coriander powder, fennel powder, red chilli powder, and turmeric powder, stir and cook for 2 minutes on medium flame. Add little water if the sauce is too thick. Now add the sauteed vegetables and cook for another 2 minutes. If adding green peas, cook them and add at this stage.

6. Finally, add the cream and stir nicely and put off the flame. Add garam masala powder. Garnish with coriander leaves and the Mushroom Do Pyaza is ready to serve.

NOTES:

1. Always saute vegetables such as onions, capsicum, mushroom, etc on high flame or they release a lot of moisture. Mushrooms should be added at the end as they don't withstand too much heat and become limp quickly.

2. You can add more cream if you prefer.

3. You can add or skip Garam masala powder if you prefer. 

This is my meal with Mushroom Do Pyaza. I served it with Warqi Parathas and Mango Chundo. 

  If you tried this recipe and liked it please comment below. I would love to hear from you.

In case you wish to receive recipes as an email, please leave your id on the homepage near the mail icon. Whenever Rajjo's Kitchen has a new post the recipe will be mailed to you. 

PALAK PANEER

  Palak Paneer is a dish I have relished since childhood, as I love Palak and Paneer both. This dish is popular in North India and is one of the most popular Paneer dishes. It is usually served with Roti, Parathas, and other Indian Bread. It goes really well with Plain Rice, Jeera rice and Pulav too. In this dish, the Palak is pureed and made into a thick gravy with spices and the Paneer pieces are cooked in it. This dish is a great way to add Palak to your diet.

Spinach/Palak is loaded with Iron and fibre and the Paneer is rich in proteins and so this makes it a healthy recipe.

Well, there are loads of Palak Paneer recipes that recommend using cashewnuts or cream for a thicker or creamier gravy, I feel that this makes the dish heavy. Palak by itself when pureed after blanching has volume, plus the onions and tomatoes sauteed and ground also adds body to the dish, so adding cashew paste or cream is not absolutely necessary, though if one likes the taste of it, then no harm in adding them too. That said it does not make much of a difference to the dish. I usually use the cream only as a garnish, that too around 1 tsp.  

There are many other Palak recipes from different cuisines and I will try and bring them to you over a period of time. While you are here please go through my recipes of other Subjis like  Drumstick curry, Brinjal pepper masala, Kadai Paneer, Mixed vegetable curry,  Gutti vankaya Kura, Matar Paneer, Paneer palak steamed Koftas, Arbi masala and Lauki Kaddu ke Kofthey.  

Please do try out my Dal recipes like Rajma masala, Dal Makhni, Choley, Pakodewali Dal and Hari Moong ki dal.

Here is the recipe of Palak paneer for you---

     PREP TIME: 15 Mins                                            COOK TIME: 25 Mins

     TOTAL TIME: 40Mins                                           COURSE:  MAIN

     CUISINE:  NORTH INDIAN                                  SERVINGS: 4

     AUTHOR: Rajni Ram

Ingredients

Palak 1 bunch

Paneer 200 gm

Onion 1 large or 2 small

Green chillies 2

Tomato 2 large to medium size

Ginger- garlic paste 1 tsp

Cloves 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 ts

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.

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 the Palak puree and stir. Cook for about 3 minutes on medium flame and add salt, followed by coriander powder, red chilli powder, fennel powder and continue to cook. 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 cubed paneer and cook for another 2 minutes on medium flame so that the Paneer absorbs the masala. The delicious Palak Paneer 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. Assemble all ingredients. Blanch the Palak, cube the Paneer, chop onion and tomatoes.

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 and pour in the tomato and onion paste and fry nicely in the oil. 

4. Now pour the Palak purée and stir nicely. Add the salt, red chilli powder, coriander powder, fennel powder and stir. Cook on medium flame until combined, approximately 4 minutes.

5. Now add the cubed Paneer pieces to the gravy and cook covered for 2 minutes. Finally, add garam masala powder and turn off the flame. The delicious Palak Paneer is ready.

NOTES:

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

2. I don’t usually fry the paneer before adding it to a subji or gravy unless the recipe demands it. While you are readying the gravy just put the cubed paneer in fresh water until it’s time to put it in the gravy. It will absorb the flavours better.

3. 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.

In case you wish to receive recipes as email, please leave your id in the homepage near the mail icon. Whenever Rajjo's Kitchen has a new post the recipe will be mailed to you. Your privacy is important to us and we will not share your id with anyone.

DRUMSTICK CURRY

Moringa is the latest buzz word everywhere. What with Moringa leaves powder trending the healthy list. Well, the Moringa tree and dishes cooked from its fruit, flowers and leaves have been in India for ages. We have used its fruit, the drumstick in Subjis, Sambar, dal, etc; the leaves too are very aromatic and used as an add-in in Dosas, chilas, and more. The flowers too when added while making ghee, give the ghee a nice flavour and make it aromatic. My grandmother always added a few flowers just before putting off the flame while making ghee and would remove the flowers later, while bottling the ghee. My mother makes a pickle of it too, which is just as wonderful.

Here I bring to you a simple curry made from Drumsticks in curd and cashew-based gravy which absorbs all the flavours of the drumstick. A very quick recipe that gets done in 30 minutes. While you are here please have a look at my other Subjis like Mixed vegetable curry, Brinjal Pepper Masala, Kadai Paneer dry and many more 

Here is the recipe of Drumstick curry--

PREP TIME: 15 Mins                                     COOK TIME: 15 Mins

TOTAL TIME: 30 Mins                                    COURSE:  MAIN 

CUISINE: NORTH INDIAN                             SERVINGS: 4

AUTHOR: Rajni Ram

Ingredients:

Drumsticks 5 long ones cut into pieces

Cashewnuts 15(soaked in warm water)

Poppy seeds 2 tsp(soaked in warm water)

Tomatoes 2 large or 3 medium

Curd 1 cup

Red chilli powder 1.5 tsp

Turmeric powder 1 tsp

cloves 3

Cinnamon 1 small stick

Garam masala powder 1/2 tsp

Directions:

Soak the Cashewnuts and poppy seeds in a little warm after for 10 minutes. Cut the drumsticks to 3 inch long pieces and set aside. Chop the tomatoes. After 10 minutes drain the water off the Cashewnuts and poppy seeds and put them in a blender, add the Cloves and Cinnamon stick and grind without water to a coarse paste. 2 spins in the blender will do. Add the chopped tomatoes to this and blend to a fine paste now. Keep aside. Heat 1 tbsp oil in a karahi, the oil should not be smoking hot. Lower the flame and add 1 tsp turmeric powder the chilli powder and stir immediately, or the masala powders will get burnt. To this add the ground paste and fry it in the oil for a minute nicely, until the rawness of the tomatoes goes away. Now add the curd and stir continuously for 30 seconds, add the salt and 1.5 cups water and put in all the drum stick pieces, cover and cook until the drumsticks are well cooked and the gravy becomes thicker. Test the drumsticks for doneness. If they are cooked, the flame can be turned oof and sprinkle little garam masala powder on top. The Drumstick curry is ready to serve. Enjoy the flavours. I'm sure you will cook this dish whenever you have Drumsticks at home. Bon Appetit.   

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Cut the drumsticks to pieces, soak the cashewnuts and poppy seeds for 10 minutes in warm water, chop the tomatoes.

2. After 10 minutes put the whole spices(cloves and cinnamon) in the blender, drain water from the cashewnuts and poppy seeds and put them in the blender at too and grind them coarse, without adding any water.

3. Now add the tomatoes to the blender and grind all together to a smooth paste.

4. Heat oil in a Karahi(medium hot) and add the turmeric powder, followed by red chilli powder. Oil in the karahi should be sufficient or the spice powders will burn.

Now add the ground paste immediately and fry the paste in oil for a minute, until the rawness of tomatoes is gone.

  

5. Now add the curd and start stirring continuously for 30 seconds. Now add the salt, and put in the cut drumsticks. Add 1.5 cups water and cover and cook for 10 minutes on medium heat. The drumsticks should have cooked well and the gravy should thicken up, at this stage add 1/2 tsp garam masala and put off the flame.

The drumstick curry is ready. Serve with Rotis, Parathas or even Rice.

NOTES:

1. If the curd is a little sour it adds taste to the curry.

2. Stirring constantly after pouring the curd is crucial or the curd will leave out the moisture and the gravy will be too thin.

3. Check the doneness of the drumsticks before switching off the flame.

4. In case the drumsticks are still raw but the gravy has thickened, add 1/2 cup water, cover and cook until done.

5. Pick tender and fleshy Drumsticks while buying, they will cook faster.

If you tried this recipe and liked it please comment below. I would love to hear from you.

BRINJAL PEPPER MASALA(NO ONION-NO GARLIC RECIPE)

An everyday subji made from Brinjals and very simple gravy. Brinjals combined in a tomato and coconut gravy with some black peppers for spice. A very mildly flavoured dish, it has some Cashewnuts and Raisins too which enhance its taste. As I mentioned in one of my earlier posts Brinjals are very versatile vegetables and a large variety of recipes can be made with them from different cuisines. There are many types of Brinjal too and some recipes are specific to the Brinjal.

In this recipe, you can use any variety except the Bhara Baigan( the large fleshy one), as we want the Brinjal pieces to be firm and not mushy.

I learnt this subji from one of the guest house cooks where we stayed during our transfers from city to city. The gravy is of the South Indian style but believe me, it goes perfectly well with any of the rice varieties like Pulav or vegetable rice or even plain rice. It can also be served with Rotis. The Cashews and especially the raisins are like surprise packages in this dish which keep popping every 1 or 2 scoops. If you don't like nuts or Raisins in your subjis(like I did until I tasted this) then you can always omit their use.

While you are here take a look at Gutti Vankaya Kura, which is also a Brinjal dish with Andhra flavours. Also check out, Methi Wale Baingan,  Please look up other subjis too under the label Subjis while you are here.

PREP TIME: 20 Mins                                    COOK TIME: 20 Mins

TOTAL TIME: 40 Mins                                   COURSE:  MAIN 

CUISINE: SOUTH INDIAN                            SERVINGS: 4

AUTHOR: Rajni Ram

Here is the recipe of Brinjal Pepper Masala-

Ingredients:

Brinjal (any variety except Bharta Baigan) 250 gm diced medium

Tomatoes 3 large finely chopped

Curry leaves a few

Oil for sauteeing

Turmeric powder

Red chilli powder

Ingredients for paste:

Pepper 1 tsp(add more for more spice)

Cumin 1 tsp

Dry red chillies 3

Grated coconut 2-3 tbsp

Directions for making paste:

Heat a karahi with 1 tsp oil and put in all ingredients mentioned under paste, in the same order and roast them until light brown. Cool it and grind it in a blender to a smooth paste.

Directions:

Dice the brinjals to medium size and put them in some water. Chop tomatoes very fine and set aside. In a Karahi pour some oil-around a tablespoon, let it heat up and put in the Cashewnuts, fry them until they are golden brown, remove them and put in the Raisins. Fry them too until they puff up and remove from oil. Now add the diced Brinjals to the same karahi and add 1/2 tsp turmeric powder, 1/2 tsp salt, stir well and cover it and cook for 3 minutes. Stir again and cover for another 2 minutes. The brinjal should have turned a little tender but still retain shape. Transfer the brinjals to another vessel and set aside. Now in the same karahi take 2 tsp oil and heat. Add the mustard seeds, let them crackle. Add the cumin seeds followed by turmeric powder and curry leaves. Give it a stir and add the chopped tomatoes. Now add some salt followed by red chilli powder and fry nicely in the oil. Let the tomatoes break, keep mashing them with the back of the spatula. When it turns pulpy, add the ground paste, sauteed Brinjals followed by 1 cup of water, cover and cook for 7 minutes. When you open the lid, the brinjals should have cooked fully, but retain shape and the curry should have come together. Now switch off the flame and add in the fried nuts and Raisins. Brinjal Pepper masala is ready to serve. I served it with some Pulav, any rice or Indian bread varieties will go well with it. Enjoy. Bon Appetit.

STEPWISE  RECIPE FOLLOWS:

1. Assemble all ingredients. Dice the Brinjals, chop the tomatoes, grate the coconut and keep ready.

2. In a karahi take around 1 tbsp oil, add the nuts and the raisins one after the other and fry. The cashew nuts should turn golden brown and the raisins should fluff up. Remove them into a separate plate.

3. Now to the same karahi add the diced Brinjals followed by salt 1/2 tsp and turmeric powder 1/2 tsp. Stir them and cover the karahi for 3 minutes. Open the lid, stir again and cover and cook for 2 minutes. Open and check the brinjals, they should have turned a little tender but should have retained the shape. Remove them to another vessel. If still undone, then cover and cook for another 2 minutes.

4. Now pour a little oil into the karahi, about 1 tsp and heat. Roast all the masalas , mentioned under paste in the same order. Pepper being first, followed by cumin seeds, dry red chillies and finally add the coconut and fry until they get a nice brown colour. Cool, transfer to a blender and grind to a fine paste.

5. In the same karahi pour 2 tsp oil and heat. Add the mustard seeds followed by cumin seeds, turmeric powder and curry leaves. Fry and put in the tomatoes followed by salt and red chilli powder. Stir and cook the tomatoes. Keep mashing them with the back of the spatula so that they turn mushy. 

6. Now add the ground paste, followed by 1 cup water and put in the sauteed brinjals and cover the karahi and cook the brinjals in the paste for 7 minutes approximately, stirring once in between. 

7. The Brinjals should be completely cooked by now, but not limp. the gravy too should have come together and should not be runny. Switch off the flame and drop in the fried nuts and raisins. Brinjal pepper masala is now ready. Serve hot with plain rice, Pulavs or with hot Chapatis.

NOTES:

1. Any variety of brinjal can be used except for the big fleshy one(Bharta Baingan).

2. Coriander seeds have been excluded from the paste, to get the same taste as mentioned in the recipe do not add them as they change the flavour of the dish completely. 

3. More pepper can be added depending upon your spice levels. Be sure to reduce the red chillies or red chilli powder if increasing the pepper quantity. 

4. The Cashewnuts and enhance the taste of the dish but if you don't like the nuts coming in the way, they can be excluded altogether.

5. Kashmiri red chilli powder can be used instead of the regular one for colour.

If you tried this recipe and liked it please comment below. I would love to hear from you.