Cauliflower, Peas And Capsicum
A very simple preparation with minimal ingredients giving taste to your meal. Can be eaten with roti and phulka. Here goes my recipe.....
Ingredients
1 cauliflower, chopped into small florets (I use the leaves too)
1 cup green peas
2 capsicums chopped fine
1 tomato chopped fine
2 tspns of ginger garlic paste
Salt to taste
1 tsp of chilli powder
1/4 tspn of turmeric powder
1 tbsp grated raw mango
Method
In a pan take some oil, add the chopped capsicum with a little salt, when this is almost done add ginger garlic paste, saute till the raw smell disappears. Now add tomatoes and stir till done, this stage add the cauliflower, salt as per taste, chilli powder and leave it covered to get done in its own juices. keep stirring in between, when almost done add the raw mango and let it cook for more time. Cook only till the florets are still firm and have absorbed all colours from the spices. Garnish with coriander and serve.
Stuffed Chilli
This is a dish that can be eaten either as a starter or an accompaniment in the main course. The slight heat of the chilli and the creamy sour stuffing makes it a delight on the palate. Here goes the way I made it..
Ingredients
8-10 big chillies, slit in the middle, seeds removed to be kept for use in the stuffing
For the stuffing
100 gms of paneer
Seeds removed from the chilli
Dry mango powder
Crushed green chillies as per taste
Salt as required, check if there is salt already in the paneer
Finely chopped coriander
Take all the above ingredients in a mixing bowl and mix well
Method
Stuff each chilli with stuffing just enough so it does not come out while roasting. Heat a pan, keep the chillies in it, drizzle oil and roast on all sides. They are now ready to be served with roti or curd rice.
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Kashmiri Tamatar Paneer
An amazingly tasty dish that has colour taste and flavours, it has many versions to it. The are many recipes where no onion garlic is used in Kashmiri cuisine. The flavours that dominate here are cloves, cinnamon and cardamoms of both the variety. The colour has to be a deep red with the Kashmiri chilli and the taste, spicy. Amount of oil used is also a little more than we would normally use. So here goes my version of the recipe.
Ingredients
200 gms of paneer chopped into cubes, shallow fried lightly and put in a bowl of water
6 tomatoes pureed
1 piece of cinamon, 4 cloves and 3 green cardamoms, 1 black cardamom, mortar pestled
1 tspn of ginger powder
2 tsp of kashmiri chilli powder
1 tsp of fennel powder
1 tspn of garlic paste
Salt to taste
In a pan take oil of your choice, I used mustard oil. Add the tomato puree saute till it leaves the sides of the pan and then add the rest of the aromatics, stir to mix well and add the paneer. The gravy needs to be only made of tomato so no water to be added. Can be savoured with parathas, phulkas or any kind of roti.
Kabuli Chana With A Twist
The chick pea curry is usually made in the Punjabi way, I have tried another way of making it. hope you enjoy making and eating it this way. So here comes my recipe...
Ingredients
1)
200 gms of chick peas or kabuli chana, soaked overnight and pressure cooked to 2 whistles with a pinch of soda and salt as per need, kept ready
2)
The ingredients below to be ground to a fine paste
2 chopped onions
1/2 cup freshly scraped coconut
1/2 an inch of chopped ginger
1 tsp of mustard seeds
1/2 tspn of black pepper corns
1 tsp of cumin seeds
1/4 tspn of fenugreek or methi seeds
3)
1 large tomato and 1 tspn of chilli powder to be pureed and kept ready
1 tspn chana masala powder, I used everest
Method
In a pan take some oil, I used coconut oil but you can use any oil of your choice. Add the ground paste,stir and cook till it leaves the sides of the pan, now add the pureed tomato and chilli powder, salt to be added discreetly since we added salt while cooking the chick peas. Saute till the rawness of the tomatoes disappears, add chana masala powder. Cook for sometime. Add water if needed only. Garnish with coriander, eat with poori or paratha, freid chilli, tomato and onion roundels.
