Paneer Baingan

******************************************

One of the most common dish to think of North India is none other than Paneer. It's a fresh cottage cheese which varies from curries, rice, gravys to desserts. It's finely delicate and delicious milk dish. Homemade Paneer tastes better and is much softer than the store bought ones. For the one's who doesn't have enough time to make the Paneer, the best alternative is the store bought one. One of my favorite dishes to count on is anything made with Paneer. It's an absolute delicacy. In this recipe, I combined eggplants with paneer and goes well with phulka or chapathi.



Ingredients
***************
Eggplants                 3 long cut into bite size cubes, washed and soaked in salted water for 5 mins.
Salt                             to taste
Paneer                       1 1/2 cups cut into small cubes
Coriander Leaves   to garnish
Oil                               1 tbsp.
Butter                        1 tbsp.
Cumin Seeds           1/2 tsp. grind to a coarse powder
Black Salt                  pinch
Coriander Seeds    1/2 tsp. grind to a coarse powder
Turmeric Powder   1/4 tsp.
Amchur Powder     1/4 tsp.
Red Chilli Powder   1/4 tsp.
Sugar                         pinch

Method
**********

• Heat oil in a frying pan. Add paneer and cook till golden brown on low heat. Keep stirring to avoid paneer sticking to the bottom of the pan. Once done remove and keep aside.
• In the same pan, add butter and let melt. Add cubed eggplants and cook covered on low-medium flame.
• Stir occasionally to avoid burning and cover the lid again. Cook till the eggplants are soft and tender.
• When they are soft, add fried paneer and cook over low heat for 5 mins.
• Now add ground cumin powder, black salt, ground coriander powder, turmeric powder, amchur powder, red chilli powder and pinch of sugar. Mix well.
• After a min. add salt and combine all the spices well with eggplant paneer mixture. Adjust seasonings accordingly.
• Garnish with fresh coriander leaves and turn off the heat.
• Serve hot Paneer Baingan along with phulkas and chapathi.

Vankaya Bangaladumpa Koora

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

When cooked tender, eggplant develops rich flavor. There are many variations in cooking this vegetable. Eggplant is considered king of vegetables. Eggplants must be thoroughly washed and cooked to avoid allergies if any. Combining potatoes with eggplants makes mouth-watering and tasty. I personally love brinjals a.k.a. eggplants a.k.a. aubergine cooked in any delicious way and with combination of potatoes makes so yummy dish. This was a request from "M" to make vankaya curry. So combined the colors of both yellow and purple with flavors of potatoes and brinjals.



Ingredients
!!!!!!!!!!!!!!!!

! Eggplants                         4 long (sliced and soaked in salted water)
! Potatoes                           4 medium (diced into cubes)
! Tomato                             1 (chopped)
! Onion                                 1 medium (chopped)
! Green Chillies                 4 (slitted lengthwise)
! Dry Red Chilli                 1 (broken)
! Ginger                                small piece ( grated to 2 tsps.)
! Curry Leaves                  few
! Salt                                     to taste
! Turmeric Powder         1/4 tsp.
! Asofoetida                       1/2 tsp.
! Red Chilli Powder         3 tsps.
! Cashewnuts                     4 tbsps.
! Chana Dal                         3 tbsps.
! Urad Dal                           2 tbsps.
! Mustard Seeds               1 tsp.
! Cumin Seeds                   2 tsps.
! Oil                                        1 tbsp.

Method
!!!!!!!!!!!

• Heat oil in a pan and add cashewnuts, chana dal, urad dal and let turn golden.Once the dals turn nice golden add mustard seeds, cumin seeds, broken dry red chilli and curry leaves.When the mustard seeds splatter, add green chillies, grated ginger and asofoetida and sautee well.
• Add chopped onions and once they turn transparent, add in tomatoes. Once the tomatoes become tender, add salt, turmeric powder.
• Now add diced potatoes and cook on low - medium flame covered till 3/4 done. At this point add eggplant pieces and toss it. Cover and cook again for 15 - 20 mins. on low - medium flame till eggplant gets tender. Stir in between to avoid burning and to combine all the ingredients well.
• Once they are tender, add red chilli powder and cook for 8 mins. covered. Switch off and serve.
• Serve hot Vankaya Bangaladumpa Koora / Eggplant with Potato Curry with choice of rice, chapati or phulka.

To watch the video please click on the following clip
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Paneer Mushroom in Spicy Butter

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Mushrooms are considered as a delicacy in the food world for many years.They are absolutely vegetarian as few consider mushrooms as non-vegetarian due to it's firm texture as they are chewy and meaty fleshed.They have an exotic flavor.They improve eye sight.Mushrooms also are good source for diabetic people.Mushrooms are typically produced above ground on soil.Edible Mushrooms are extensively used in cooking in many cuisines.Though they are little in nutritional value,some of them are high in fiber and provide vitamins.

Ingredients
!!!!!!!!!!!!!!!!!

! Butter                                                        1 tbsp.
! Paneer (cut into bite size cubes)            200 gms.
! Mushrooms (small)                                  250 gms.
! Ginger/Garlic/Green Chillies Paste       1 tbsp.
! Pepper Powder/Salt                                 to taste
! Coriander Leaves (chopped)                   to garnish


Method
!!!!!!!!!!!

• Wash and clean the mushrooms.Make a paste of green chillies,garlic and ginger.Cut the paneer into bite size cubes and keep aside.
• Place butter in a skillet and heat till it melts.Once the butter heats add in garlic/ginger/green chilli paste and saute for 2 mins.
• Now add washed mushrooms and cook for 4 mins.To this add paneer cubes and cook further for 2 mins.
• Now add in salt and pepper powder and stir for a min.Toss in some corainder leaves and stir once and switch off.
• Take in a serving bowl and garnish with the remaining coriander leaves on top.Serve as a side dish.

           

Coconut Flavored Cabbage Curry

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Cabbage is a green leafy vegetable.Cabbage is used usually in a variety of dishes for it's naturally spicy flavor.It is an excellent source of Vitamin C.There are many varieties of cabbage based on shapes and colors.We make many variety of cabbage dishes and this recipe is one of the simplest form to cook.

Ingredients
!!!!!!!!!!!!!!
Cabbage          1/2
Oil              1 tbsp.
Mustard Seeds    1 tsp.
Cumin Seeds      1 tsp.
Urad Dal         1 tbsp.
Chana Dal        1 tbsp.
Red Chillies     4
Salt             to taste
Turmeric Powder  1/4 tsp.
Grated Coconut   2 tbsps.
Coriander Leaves 2 tbsps.
Green Chillies   2
Asofoetida       1/2 tsp.
Curry Leaves     8
Ginger Grated    1 tsp.


Method
!!!!!!!!

• Cut the cabbage into half and chop into fine pieces.Wash and rinse the cabbage pieces in running water and keep aside.Grate the giner to 1 tsp. and slit green chillies lengthwise.Grate fresh coconut and chop coriander leaves.
• Heat oil in a pan and add chana dal and urad dal.Let the dal's turn golden in color.At this point add mustard seeds,cumin seeds,curry leaves,asofoetida,red chillies.
• Once the mustard seeds splatter add grated ginger,slit green chillies and turmeric powder.Sautee well.
• Now toss in chopped cabbage and mix well. (Do not cover with lid and do not add water as the cabbage by itself tends to ooze out water.)
• Stir in between.After 15 mins. cabbage becomes soft and shrunk it's volume.
• At this time add salt and stir.
• Sprinkle grated coconut and mix till all the flavors are combined well.
• Garnish with coriander leaves and turn off the heat.
• Serve Coconut Cabbage Curry as a side dish with White Rice.          

To listen in English please click on the following video
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Beerakaya Koora

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Ridge Gourd is a vegetable with a good source of carbohydrates,vitamin A & C and minerals.Ridge Gourd is a tropical plant,believed to be originated in India.My family loves any dish made with Ridge Gourd.Especially Beerakaya Paalu posina koora(Ridge Gourd with Milk Curry) is all our favorite dish.But today I'm going to show you all simple curry.I will come up with other dishes in my next shows.Enjoy the delicacy of Ridge Gourd.

Ingredients
!!!!!!!!!!!
! Ridge Gourds      4
! Oil               2 tbsps.
! Mustard Seeds     1 tsp.
! Cumin Seeds       1 tsp.
! Chana Dal         2 tsps.
! Urad Dal          2 tsps.
! Red Chillies      4 no.
! Curry Leaves      8
! Salt              to taste
! Red Chilli Powder 1 tbsp.
! Turmeric Powder   2 tsp.

Method
!!!!!!

• Wash and clean the Ridge Gourds.Cut both ends and peel the thin strips of skin round the Ridge Gourd.Discard those thin strips.
• Now peel the skin of Ridge Gourd neatly and place the skin in a container and store it in fridge.You can use that skin for chutneys later.
• Cut the Ridge Gourd into small pieces and keep aside.While cutting each Ridge Gourd make sure to taste a small piece to check if it's not bitter.
• Now heat the oil in a pan and add chana dal,urad dal.Let them turn golden brown in color.Then add mustard seeds,cumin seeds.Let them splutter.Add in red chillies,curry leaves.
• Now add Ridge Gourd in the pan and stir once well and cover with the lid.Stir in between to avoid burning.Need not add any water while covering the lid as the Ridge Gourd tends to leave enough water from itself.Let all the water evaporate and the Ridge Gourd becomes soft.
• Take out the lid and add salt,turmeric powder and red chilli powder and mix well.After 2 mins. stir once and turn off the heat.
• Serve Ridge Gourd Curry with White Rice.