Saturday, 15 February 2014
I guess everyone has days when they just want to throw things together so a scrummy meal turns up at the end. I have hose days often because I cannot begin to tell you how tight I am on time. I try to make three side dishes for rotis on Sunday so I only have to make the rotis in the evenings after work. I try to keep things simple and avoid additional processes like grinding etc. While a traditional palak paneer would require blending to smooth puree and so on, I was not up for it although we all love it. I decided to sauté everything and it did come together quite well. Here is how I made it...
2-3 bunches of palak/saag
125g paneer, cubed
1 onion, diced
1 tomato, cut into quarter
½ teaspoon black onion seeds
½ teaspoon cumin seeds
1 teaspoon garam masala
2-3 green chillies, slit
1 teaspoon coriander-chilly powder (use just coriander powder if you do not want any heat)
Salt to taste
Heat oil and add the black onion and cumin seeds. Once cumin begins to darken, add onions, add the turmeric powder and green chillies and sauté for a minute
Once the onions turn translucent, add the spinach and tomato. We are adding tomato with spinach as we do not want it to get mushy unlike regular curry
Once spinach is cooked, add the spice powders, required salt and cook until raw smell goes.
Add the paneer and cook for 3-4 minutes and serve!
Sunday, 26 January 2014
Egg Poached in Tomato Sauce
One of my friends made egg poached in tomato sauce. I tried it once but was not sure if I liked the texture. I made a smooth sauce this time and it turned out to be nice. I am not a fan of poached egg but this is not quite the same as the regular ones. These can be eaten with rice or rotis. Use a flat bottomed dish to allow space for eggs to poach. I noticed that adding too much water to the mixture does not help as it becomes even more watery after cooking. Here is the recipe...
2 onions, chopped
1 tin tomatoes (about 3-4 tomatoes)
1 teaspoon ginger garlic paste
1 teaspoon chilly powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 heaped teaspoon egg roast masala (substitute with mixture of garam masala and fennel powder)
Salt to taste
Heat some oil in a flat bottomed dish and add the onions and ginger garlic paste. Add green chillies if desired.
Once onion begin to change colour, add the tomatoes and cook until they begin to reduce and raw smell goes
Grind this to a fine paste in a blender or use a hand blender and bring back to pan. Add all spice powders and salt and bring to boil and allow raw smell to go
Sunday, 19 January 2014
Kollu Ellu Podi (Horsegram and Sesame Powder)
Horsegram is meant for those trying to lose weight and sesame is for those trying to gain. This powder is a combination of both. It is a great way of getting goodness from both these wonderful ingredients. I had bought roasted horsegram sometime back from a Srilankan shop and did not know what to do with it (yes, silly me!). I was arranging my pantry (again, finally!) yesterday and made it a point to start using some ingredients. This was one of it and it was well worth the little effort it takes. I made kal dosa (dosa made with batter made the same day as the dosa is made i.e. unfermented batter) and spread the powder on top. Wow! The one teaspoon of sugar brings so much flavour to this powder. Here is the recipe...
1 cup horsegram
12 dry red chillies
1 teaspoon sugar
Salt to taste
¼ cup white sesame seeds
¼ teaspoon asafoetida
Roast horsegram in a kadai until it starts to darken. Roast sesame seeds until it become brown and begins to pop. Also roast the asafoetida for a minute or so, it will start getting sandy
Cool everything and grind to neither too coarse nor too fine consistency. Just remember to add sugar and blitz once. Cool and store in dry airtight container. I love to re-use glass bottles and you can see mine is stored in Nescafe bottle.
Serve with idli, dosa or even mix with rice