Tuesday, 19 February 2013

Tomato Paneer Pulav

Tomato Paneer Pulav
Rice, rice , rice. Rice brings me great comfort as it is easy to cook, quick and well, I grew up on it! Variety rice gets a big thumbs up from me as I could get away with one dish and maybe a raita. I saw a tomato paneer pulav in Sanjeev Kapoor's website and thought it was worth trying. For a change, I did fry the paneer in little oil this time and got reminded of how nice fried paneer would be, ofcourse fattening too. Anyway, I used just a spoon of oil to fry the cubed paneer. I liked how the recipe called for pav bhaji masala as it was a good way to use it considering I seldom make pav bhaji. Here is the recipe...
3 tomatoes, chopped
2 cups chopped vegetables
3 cups rice
About 200g of paneer, cut into bite size pieces
2 teaspoon pav bhaji masala
1 onion, chopped
1 teaspoon cumin seeds
1 teaspoon coriander powder
2-3 green chillies, slit
2 teaspoon butter
Salt to taste
Cooking oil

Heat some oil and fry the paneer cubes. I did not deep fry but sautéd it until golden brown

Heat some oil and butter and add the cumin seeds and allow it to brown and then add the onions and green chillies and fry until soft

Add the tomatoes and cook for couple of minutes

Add vegetables (I used frozen carrots, cauliflower, peas and broccoli) and cook until vegetables are done the tomato is mushy but almost all the water has gone

Add pav bhaji masala and coriander powder and cook until raw smell goes. You could add some chilly powder if you desire

Add required salt and then add the cooked rice and fried paneer, mix well. Garnish with coriander leaves and serve

Friday, 8 February 2013

Kaali Dal (black gram curry)

Kaali Dal
Dal is comfort food for many Indians, atleast in my mind. They are a wonderful source of low fat protein. For some reason I quite like the looks and taste of the urd dal with skin. I have also noticed there is quite a bit of difference in taste and aroma between the one with skin and without it. To me, the one without skin is meant for idli, dosa, vada or tadka but the black one can feature in side dish for rice or rotis. Anyway, I am meant to rest but got woken up by my little one’s terrible cough and thought I might as well post a recipe while sipping hot tulasi tea. Here you go...

½ cup black gram (urd dal with skin), rinsed and soaked for atleast 2-3 hours
1 onion, finely chopped
2 tomatoes, pureed
Turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon chilly powder
Small piece of ginger, finely chopped
3 garlic cloves, minced
½ teaspoon garam masala
Little butter and some oil
3 green chillies, finely chopped
Salt to taste

Heat a pressure pan and add oil. Once hot, add the onions, green chillies and sauté until it turns pink

Add tomatoes, ginger, garlic and cook until it comes together and then add all the spice powders and cook until raw smell goes. It is important that all raw smell goes away else it will remain even after the dish is complete as it will be cooked covered in the next step

Add the dal, salt and about 1.5 cups of water (make sure there is about an inch of water above the dal) and pressure cook for 3-4 whistles

Serve hot with rice or any Indian bread