Palak Paneer ( Spinach with Paneer )

Ingredients:

Spinach - 1 Packet
Paneer - 1 pound
Green Pepper - 1 or 2
Ginger - 1" piece
Heavy cream - 1/2 cup
Cashew nuts - 8 to 10
Red chili powder - 1/2 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Onion - 1 medium
Bay leaves - 2
Cloves - 3 or 4
Cardamom - 2
Cinnamon - 1" piece
Besan - 1 Tbsp

Procedure:

• Clean and cook spinach in a cup of water for 3 to 5 minutes on medium high.
• Grind it into smooth paste in a blender and keep it aside.
• Cut paneer into 1'' cubes. Soak the panneer pieces in hot water with a little turmeric for 3 minutes.
• Drain them and shallow fry until they turn light golden brown.
• In a medium pan put 2 table spoons of oil on medium heat. when it is hot add cloves, cardamom,cinnamon and cashew nuts.
• As the cashew nuts turn light golden add cut green pepper, ginger paste, cut onion pieces. Once the onion pieces are transparent add besan mix well. Let it cook for a minute.
• Next add spinach paste, paneer cubes, heavy cream, salt per taste, red chili powder, cumin powder and turmeric.
• Mix well and cover. Let it cook for 5 to 8 minutes. If You want the curry to be thinner, add 1 cup of hot water while cooking.
  

Its ready to be served.

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Paneer Kofta Curry

Ingredients:

Paneer - 1 lb
Bottle gourd (Anapakaya) - 1 lb
Carrots - 2 large
Tomatoes - 8 medium
Sooji - 1/4 cup
Besan - 1/4 cup
Ginger paste - 1 tsp
chili Paste - 1 tsp
Almonds - 1/2 cup
Cashew nuts - 1/2 cup
Milk - 1 cup
Cilantro (grated) - 1 cup
Cardamom - 2
Cloves - 4
Cinnamon - 1" piece
Cumin powder - 1 tsp
Turmeric powder - 1/4 tsp
chili powder - 1 tsp
Pancake Mix (optional) - 1 Tbsp

Procedure:

• Grate paneer, bottle gourd and carrots into a bowl. Add sooji, besan, ginger paste, chili paste, pancake mix (optional) and salt to taste. Mix well.
• To this add water a little at a time and make it into a dough. Make 1" diameter koftas (balls or oval shaped koftas ) with the dough.



• Add oil to a deep bottomed pan on medium heat for deep frying. When oil is hot deep fry the balls and set them aside.
  
  
• Puree almonds and cashew nuts into a smooth paste with milk and set it aside. Puree Tomatoes and set them aside.
• Add 2 Tbsp olive oil in a pan on medium heat. When the oil is hot add cardamom, cloves, cinnamon.
• Next add pureed tomatoes, almond and cashew nut paste, chili powder, cumin powder, turmeric and salt to taste. Let it cook for 5 minutes.
• Next add 3 cups of boiling water and cut cilantro and let it cook for 10 more minutes.
• Next add the deep fried koftas to the gravy and let it simmer for 3 minutes. Serve it hot.

Good with Puris, Rotis and hot steamed Rice.

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Whole Radish Gravy Curry

Ingredients:

Red radish - 1 pound
Cashew nuts - 1/2 cup
Almonds(soaked in water for 2 hours) - 1/2 cup
Yogurt (curds) - 1 cup
Tomatoes - 3 medium
Cabbage (chopped) - 1 cup
Green chili (cut into pieces) 2
Curry leaves - 6 to 8
Ginger (grated) - 2'' piece
Cilantro (chopped) - 1 cup
Cumin (Zeera) - 1 tsp
Cloves - 5
Cinnamon stick - 2" piece
Cardamom - 2
Red chili powder - 1/2 tsp
Oil - 2 Tbsp
Turmeric - 1/4 tsp
Salt to taste.

Preparation:

• Make a smooth paste of cashew nuts, almonds, tomatoes, ginger and yogurt with little water, and set aside.
• Heat 2 table spoons of oil in a pan on medium heat. Add cloves, cinnamon, cardamom and cumin.
• As the cumin turns little bit golden add cabbage, green chili and curry leaves.
• Pierce the radish with a toothpick or fork. When the cabbage turns translucent add radish, turmeric and salt.
• Cover and let it cook for 15 minutes. Turn the radish from time to time.
• Once they are soft add the ground paste, 2 cups of hot water, red chili powder, salt and cilantro, leaving little bit of cilantro for garnishing.
• Let it cook for 15 more minutes or until the radishes are soft.

It is ready to serve and tastes great with rotis or steamed rice.

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Raajma Curry (Kidney Beans Curry)

Ingredients:

Kidney beans (soaked overnight) - 1 cup
Tomatoes - 2 medium
Onion or Cabbage (finely chopped) - 1 cup
Green chilies - 2
Ginger - 2" piece
Curry leaves - 5 to 6
Cilantro (finely chopped) - 1 cup
Cloves - 2 or 3
Cinnamon - 1'' piece
Cumin seeds (Zeera) - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp

Preparation:

• Add 1 Tbsp of olive oil in a pressure cooker on medium heat.
• When the oil is hot add mustard seeds.
• Once mustard sputters, add cumin seeds, cardamom, cinnamon, curry leaves, green chilies (cut lengthwise), and onion (or cabbage).
• When the onion turns transparent add the soaked kidney beans, cut tomato pieces, grated ginger, turmeric, salt to taste and 3 cups hot water.
• Cover the lid and when vapor starts coming through the vent put weight.
• Cook till it whistles and then turn off the heat. Let it cool down for 10 minutes.
• Once the pressure is released open the cover of pressure cooker and add cilantro and mix well.

Rajma is ready to be served. Goes well with rotis and parathas.

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Plantain Kofta (Aratikaya Kofta)

Ingredients:

Plantain - 2
Tomatoes 2 Big
Carrot - 1
Cilantro (finely chopped) - 1 cup
Ginger (grated). 2 tsp
Red chilies (dry) - 3
Green chilies - 3
Almonds - 1/4 cup
Coconut (grated) - 1/4 cup
Cashew nuts - 1/4 cup
Peanuts - 1/4 cup
Cumin seeds (Zeera) - 2 tsp
Besan - 1 tbsp
Cloves - 8
Cinnamon stick - 1''
Cardamom - 3

Procedure:

• Peel the plantains and boil them in water with little salt and turmeric till they are tender. Drain the water, mash and make into balls.

• Put oil in a deep bottomed pan on medium heat for deep frying. When the oil is hot deep fry the plantain balls till they turn golden brown. Keep them aside.
  

• In the blender grind together tomatoes, carrot, ginger, red chilies, almonds, coconut, cashew nuts, peanuts, cumin seeds and 1/2 cup cilantro with a cup of water.Keep it aside.
• Add 2 Tbsp oil in a deep bottomed pan on medium heat. When the oil is hot add cloves, cardamom and cinnamon.
• Next add green chilies (slit them length wise) and the ground paste. Add salt to taste and let it cook for 5 minutes.
• Next add 2 cups of hot water and let it cook for another 10 to 12 minutes.
• Next add the deep fried plantain balls to this gravy and cook for another 2 to 5 minutes. Garnish with 1/2 cup finely chopped cilantro.

It is ready to be served. Goes well with rotis, puris and steamed rice.

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Tomato Korasu ( Tomato Curry )

Ingredients:

Tomatoes - 3 medium size
Cilantro (chopped) - 1 cup
Onion (chopped)- 1 cup
Red chilies - 1
Curry leaves - 6 to 8
Ginger - 2'' piece
Turmeric - a pinch
Mustard seeds - 1/2 tsp
Urad dal 1 tsp
Cumin seeds - 1/2 tsp
Salt to taste

Procedure:

• Add 1 tsp oil to a pan on medium heat. When oil is hot add mustard seeds.
• Once the mustard seeds start to sputter, add cumin seeds, urad dal, red chili (cut into pieces), curry leaves and grated ginger.
• Next add chopped onion. When the onion is translucent (about 3 minutes) add tomatoes cut into small pieces, turmeric powder and salt.
• Cover and let it cook for 10 to 12 minutes stirring occasionally.
• Garnish with chopped cilantro.

Korasu is ready to be served. Goes well with Pongal or steamed rice.

Tip: You can substitute chopped onion with chopped cabbage.

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Drumstick Curry (Mulankada Koora)

Ingredients:

Drumsticks - 4
Tomatoes - 4 large
Ginger - 1 inch
Mustard - 1/4 tsp
Chana dal - 1 tsp
Cumin seed - 1/2 tsp
Curry leaves 8 to 10
Onion (cut into small pieces) - 1
chili powder - 1 tsp

Procedure:

• Peel the drumsticks and cut them into 2" pieces as shown. Set them aside.
• In a pan add 1 tablespoon oil on medium heat. When the oil is hot add mustard. When it sputters add cumin seeds, chana dal, curry leaves and cut onions. Fry the onion for 5 minutes.
• To this add a pinch of turmeric, chili powder and mix well for a minute.
• Next add cut drumsticks, grated ginger and salt to taste. Mix well. Cover and cook for 10 minutes.
• Next add cut tomatoes and mix well. Cover and cook for 10 more minutes.
• Garnish with cut cilantro. It is ready to be served. Goes well with rice.
  

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Plaintain Tomato Curry ( Aratikaya Tomato Koora )

Ingredients:

Raw plantains - 3
Tomatoes - 3
Onion - 1
Ginger - 1'' piece
Curry leaves - 6 to 8
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad Dal - 1 tsp
Turmeric powder - 1/2 tsp
Chili powder - 1/2 tsp

Procedure:

• Peel the plantains and cut them into 1/2" pieces.
• Put 2 teaspoons oil in a pan on medium heat. When oil is hot add mustard seeds.
• Once the mustard seeds sputter, add urad dal, cumin seeds, curry leaves and cut onion. Mix well.
• When onion turns transparent add turmeric, chili powder and grated ginger. Mix well and cook for a minute.
• Now add cut plantain pieces and salt to taste. Cover and cook for 8 to 12 minutes mixing once in a while.
• Next add cut tomatoes and mix well. Cover and cook for 5 to 8 more minutes.
• Add a 1/2 cup of water and mix well and cook for couple more minutes.
• Garnish with cut cilantro. Goes well with steamed rice.
  
  

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