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.

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.

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.

KOVA KAJJIKAYALU

 This Indian sweet is so close to my heart as they bring back many memories of places, people and a different time altogether. Kajjikayalu in Telugu means Karanji or Gujiya.

Kova Kajjikayalu or Kobbari Kova Kajjikayalu is a melt in the mouth sweet with a stuffing of coconut and jaggery, covered on the outside with sweetened Kova or Mava. This is a very easy to do recipe.

In this recipe I have gone completely by intuition and not referred any other recipe.  That's why it may be a little different from other ones. 

Typically Almond flour is not used in this sweet, but I have used a little for the smooth texture and so that the Kova is easy to work around with.

Like me, my daughter also likes this sweet or may be she likes it, and so I like it😀. This is one of the most popular sweets at G Pullareddy Sweets of Hyderabad. Every time my parents would visit us they would get this for my daughter as she would always ask for this as a child. After that due to some reasons the connect with Hyderabad broke(oh!only from a proximity point of view, at heart I'm always a Hyderabadi). 

Since a few years we have not tasted this sweet and never dared to make it as it would always be compared to the Pullareddy ones, but then I guess today it had to happen. In my mind it was going on for a while. To bring it to fructification, I had to visualize it in my mind first. I am so happy that it turned out so well the first time. 

Lets go to the recipe right away. While you are here check out my other Indian sweet recipes like - Akkaravadisal, Chakkara Pongal, Pineapple Rabri, Atte ka Sheera, Aval Kesari, Vella Aval, and more...

Here is the recipe of Kova Kajjikayalu-  

  PREP TIME: 20                                         COOK TIME: 20 MINS

 TOTAL TIME:40Mins                                  COURSE:  SWEET

 CUISINE:  INDIAN                                      SERVINGS: 15 PCS

 AUTHOR: Rajni Ram

    Ingredients:

    Kova/Mava(unsweetened) 300 gm

    Sugar 6 tbsp

    Dessicated Coconut 2 cups( freshly grated coconut can also be used)

    Jaggery 1 cup

    Cardamom powder 1/2 tsp

    Almond Flour 3 tbsp 

    Directions:

Take a heavy bottomed Kadai and put the Jaggery and desiccated coconut in it. Sprinkle some water(less than 1/4 cup) in it and put it on flame. Keep stirring over a low flame until the jaggery melts and mixes with the coconut, and the stuffing comes together. If you are able to form a ball with the coconut jaggery mixture, thats the right stage. This takes about 10 minutes. The poornam will leave the bottom of the Kadai when done. Add cardamom powder and, let the stuffing/Poornam cool down. Grate/shred the Kova and keep it ready. Put the shredded Kova in a non stick pan, add the sugar and start stirring. The Kova will loosen up as the sugar melts, but will start solidifying again. Keep stirring until it leaves the bottom of the pan. Transfer it immediately to a plate and let it cool for exactly 5 minutes(not more as, if it cools too much making the cover gets difficult). Now add the Almond flour and combine with a spatula. Divide the Kova into 15 equal portions. Divide the Coconut stuffing also into 15 equal portions, shaping them as ovals. Apply ghee to your fingers and palms.Now take one roundel of Kova and flatten it on your palms with your fingers. Place the coconut stuffing in the centre and seal the edges as shown in the picture. Repeat for all the Kova and stuffing. Cover them with a clean cloth and allow to set for 2 hrs. The outer Kova covering will toughen up a bit as it cools, but will melt in your mouth and the coconut Poornam just takes this simple sweet to a different level. Overall a healthy sweet recipe. Ideal for gifting friends, make it for Diwali or Janmashtami when milk based sweets are made. Make them just of no reason an relish them, just as I made them today.

    STEPWISE RECIPE FOLLOWS:

1.  Take a heavy bottomed Kadai and put the Jaggery and desiccated coconut in it. Sprinkle some water(less than 1/4 cup) in it and put it on flame. Keep stirring over a low flame until the jaggery melts and mixes with the coconut, and the stuffing comes together. If you are able to form a ball with the coconut jaggery mixture, thats the right stage. This takes about 10 minutes. The poornam will leave the bottom of the Kadai when done. Add cardamom powder and, let the stuffing/Poornam cool down.

2. Grate/shred the Kova and keep it ready. Put the shredded Kova in a non stick pan, add the sugar and start stirring. The Kova will loosen up as the sugar melts, but will start solidifying again. Keep stirring until it leaves the bottom of the pan. Transfer it immediately to a plate and let it cool for exactly 5 minutes(not more as, if it cools too much making the cover gets difficult).

3. Now add the 3 tbsp Almond flour and combine with a spatula. Divide the Kova into 15 equal portions. Divide the Coconut stuffing also into 15 equal portions, shaping them as ovals. Apply ghee to your fingers and palms.Now take one roundel of Kova and flatten it on your palms with your fingers. Place the coconut stuffing in the centre and seal the edges as shown in the picture. Repeat for all the Kova and stuffing. Leave to set for 2 hrs. 

    NOTES:

1. I have used Desiccated coconut, but fresh coconut can also be used. Quantity same as above.

2. As I have used only Almond flour I cannot suggest any other flour at the moment. Once i try it out with other lours shall update the recipe. 

3. Almond flour is easily available in shops or almonds can be blanched in hot water dried for 1/2 an hour and then powdered in a mixie. The powder should be fine, without lumps.

4. This sweet can be stored outside for 3 days and in the fridge up to 15 days. Putting it in the fridge makes the Kova cover to become a little hard. Keep it out for a few minutes before consumption if storing in the fridge.

5. Store bought Kova is a light yellow in colour. If making at home it turns out white.

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.

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.

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.

PANEER KHURCHAN

Paneer Khurchan is a simple dish made with the most minimum ingredients. It is a simple subji to go with Rotis, Phulkas, Parathas and also Dal chawal. The beauty of this dish is that, it is mildly spiced and flavoured and is the best option for those days when the craving is for a simple meal.

This dish gets its name from the Hindi word "Khurachna" which means to scrape. In this recipe the Paneer can be added as either scrapings or as strips. Capsicum and tomatoes and some simple masalas are combined to bring out the flavours of the dish.

A simple dish doesn't need a big introduction, just its simplicity will do. So here's taking you to the recipe directly. While you are here please check out my other subji recipe like- Mushroom Do Pyaaza, Mixed Vegetable Curry, Palak Paneer, Creamy Palak in Coconut Milk, Mirch Ka Salan and more...

Here is the recipe for Paneer Khurchan-

PREP TIME: 10 MINS                               COOK TIME:15 MINS

TOTAL TIME: 25 MINS                              COURSE: MAIN 

CUISINE: NORTH INDIAN                        SERVINGS: 4

AUTHOR: RAJNI RAM

    Ingredients:

    Paneer 200 gm cut into strips

    Capsicum 1 large cut into thin strips

    Spring Onions/ Onions (one bunch/ 1 large)

    Tomatoes 2 large chopped fine 

    Cumin 1 tsp

    Turmeric powder 1/2 tsp

    Ginger-garlic paste 1 tsp

    Salt as required

    Red chilli powder(regular) 1tsp

    Kashmiri red chilli powder(optional) 1/2 tsp

   Coriander powder 1 tsp

    Green chilli 1 slit lengthwise

    Garam masala powder 1/2 tsp

    Oil for sautéing

    Directions:

In a Pan or Kadai pour 1/2 tbsp oil and heat. When the oil is hot add the cumin seeds, followed by turmeric powder and the Spring onion(if in season or  use regular onion). Sauté until the onions start turning brown and add the spring onion greens to it(if using). Sauté 30 seconds and add the ginger-garlic paste. Continue to sauté for another 30 seconds. Now add the chopped Capsicum strips and sauté on high heat, so that the capsicum don't release much moisture. Sauté until the Capsicum are half cooked. They should retain the crunch and not turn limp. Now add the chopped tomatoes, followed by salt, red chilli powder, Coriander powder and Kashmiri red chilli powder and sauté until the tomatoes break and turn mushy. Now add the Paneer strips and the slit green chilli and toss well such that the masalas evenly coat the paneer. Cover and cook on low heat for 2 minutes. Remove cover, stir and add the Garam  Masala and serve the hot Paneer Khurchan with rice or flat brad of your choice. Enjoy. Bon Appetit.

    STEPWISE RECIPE FOLLOWS:

1. In a Pan or Kadai pour 1/2 tbsp oil and heat. When the oil is hot add the cumin seeds, followed by turmeric powder and the Spring onion or regular onion.

2.  Sauté until the onions start turning brown and add the spring onion greens to it(if using). Sauté 30 seconds and add the ginger-garlic paste. Continue to sauté for another 30 seconds. Now add the chopped Capsicum strips and sauté on high heat, so that the capsicum don't release much moisture.

3. Sauté until the Capsicum are half cooked. They should retain the crunch and not turn limp. Now add the chopped tomatoes, followed by salt, red chilli powder, Coriander powder and Kashmiri red chilli powder and sauté until the tomatoes break and turn mushy. 

4. Now add the Paneer strips and the slit green chilli and toss well such that the masalas evenly coat the paneer. Cover and cook on low heat for 2 minutes. Remove cover, stir and add the Garam  Masala and serve hot.

    NOTES:

1. The dish actually uses regular onions. At the time i made these recipes Spring onions were in season, hence I used them. The Spring onion greens also impart a nice flavour to the dish.

2. No whole spices are used in this recipe.

3. While sautéing the Capsicum on high heat, keep stirring continuously so that they don't get charred.

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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PACHAI MOCHAI KUZHAMBU (FIELD BEANS GRAVY)

 

Though I may try fancy recipes from time to time, eat local and seasonal has always been my slogan. When it is carrot season I make my Gajar Halwa and during the Grape season my Grape conserve. Homemade  is always a better option and the pandemic has taught us just that. 

In south India December to February and specially the time around the harvest festival Pongal, is the season for Field Beans or Mocha Kottai as it is called in Tamil Nadu. These beans are used in the Pongal Kuzhambu that is made on the day of the Pongal festival, where in a Kuzhambu or Sambar is made with all the freshly harvested vegetables, which includes tubers, green vegetables and legumes likes the Field Beans.

I usually make this recipe in the Chettinad style where a the beans are cooked in a tangy gravy with garlic and coconut paste. This time however, I have tried it out in a different style which tasted very good and was an instant hit in my house. I added some Potatoes too and it turned out like a two in one curry, one that can go with rice as well as with Paratha, chapati etc. The vessel just went empty. In my house when the vessel goes empty and nothing remains for dinner, it means the dish was super good😀, and here comes this dish called the Pachai(fresh) Mochai Kuzhambu with a different gravy.

While you are here checkout my other recipes like Pachai Sundakkai Kuzhambu, Bonda Morkuzhambu, Vatha Kuzhambu, Parupu Urundai Kuzhambu and more...

Here is the recipe for Pachai Mochai Kuzhambu for you-

PREP TIME: 20 MINS                                 COOK TIME:15 MINS

TOTAL TIME: 35 MINS                                COURSE: MAIN 

CUISINE:INDIAN                                         SERVINGS: 4

AUTHOR: RAJNI RAM

    Ingredients:

    Pachai Mochai Kottai (fresh Field Beans) 200 gm (pressured cooked for 5 whistles)

    Onion 1 roughly chopped

    Tomatoes 2 roughly chopped

    Potato 1 large diced

    Sambar Powder 1 tbsp. (refer notes)

    Red chilli powder 1 tsp

    Tamarind gooseberry sized ball pulp extracted 

    Jaggery a small bit 

    To be roasted and ground:

    Peanuts 2 tbsp.

    Dry red chillies 3 large ones

    Fennel 1 tsp

    Poppy seeds/Khus khus 1 tsp

    Coconut 2 tbsp

    To temper:

    Oil 1 tbsp

    Mustard seeds 1 tsp

    Mustard seeds a pinch

    Chana dal 2 tsp

    Asafoetida 1/2 tsp

    Dry red chilli 1 broken

    Curry leaves a few

   Directions:

In a big Kadai/pan put the oil and heat. Add all ingredients mentioned under "to temper". When the mustard seeds begin to pop add the onion and sauté. When the onions start turning a light brown, add the potatoes and continue to sauté for a minute or two. Now add the chopped tomatoes, followed by salt, Sambar powder, red chilli powder, and the cooked Mocha Kottai(field beans). Mix nicely and let it cook for 2 minutes. Now pour the tamarind extract and let the potatoes cook. Keep the flame low. In the meanwhile take a small kadai and add 1 tsp oil and roast all ingredients mentioned under "to be roast and ground". Start by adding the groundnuts first, followed by coconut, dry red chilli, fennel seeds and poppy seeds, Roast until the coconut starts turning a light brown in colour. Cool and grind to a smooth paste adding a little water. The potatoes must have cooked by now. Check for doneness of potatoes and add the ground paste and mix well. Dilute adding 2 cups water and continue to cook. The gravy will come together and the consistency will thicken. Add a small bit of jaggery and stir and put off the flame. The delicious Pachai Mochai Kuzhambu is ready to serve. Enjoy. Bon Appetit.  

    STEPWISE RECIPE FOLLOWS:

1. In a big Kadai/pan put the oil and heat. Add all ingredients mentioned under "to temper". When the mustard seeds begin to pop add the onion and sauté. 

2. When the onions start turning a light brown add the potatoes and continue to sauté for a minute or two. Now add the chopped tomatoes, followed by salt, Sambar powder, red chilli powder, and the cooked Mocha Kottai(field beans).  Mix nicely and let it cook for 2 minutes.  

3. Now pour the tamarind extract and let the potatoes cook. In the meanwhile take a small kadai and add 1 tsp oil and roast all ingredients mentioned under "to be roast and ground". Start by adding the groundnuts first, followed by coconut, dry red chilli, fennel seeds and poppy seeds, Roast until the coconut starts turning a light brown in colour. Cool and grind to a smooth paste adding a little water. 

4. The potatoes must have cooked by now. Add the ground paste and mix well. Dilute adding 2 cups water and continue to cook. The gravy will come together and the consistency will thicken. Add a small bit of jaggery and stir and put off the flame. The delicious Pachai Mochai Kuzhambu is ready to serve.

NOTES:

1. I used homemade sambar powder as that really enhances the taste of the dish. However, store bought one also can be used. Foe the recipe of homemade sambar powder click here.

2. The use of jaggery is to cut down the gassiness of the peanuts, as some people cannot digest it. I recommend adding it though adding jaggery is not compulsory.

3. Take care not to overcook the Beans, at the same time they must be cooked well.

4. If you have roasted peanuts that too can be added, then only the coconut, chillies, fennel and poppy seeds need to be roasted.

5. This recipe can be followed for any fresh beans(seeds) variety. When the fresh Mochai are not available, the dry ones are sold. They can be soaked, cooked and the same recipe can be followed.

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.