A Happy New Year to all.

I remember those days as a child where I would get up to the aroma of this Dal being cooked, mom's secret is to slow cook this dal for hours. Simple to make but yet so delicious. But it is really heavy and we prefer to have it for lunch. I normally make this when I have guest's and so I do not compromise on the butter and cream. If making for just the family I just add milk and just a dollop of butter at the end. I have always followed moms recipe and it has always worked so I don't look for any other recipe.

Ingredients
1 cup sabut Urad (whole black gram)
1/4 cup rajma (red kidney beans)
2 tsp ginger, grated
2 tsp garlic, minced
1 tsp green chili, chopped finely
1.5 cups tomato puree (See below for recipe)
1 cup fresh cream/ milk
1/4 tbsp red chili powder or to taste
1/4 cup butter
2 tsp garam masala
salt to taste
fresh coriander leaves for garnish

Method

1. Wash the urad dal and rajma and soak in lots of water overnight.
   
2. Pressure cook the dal along with ginger, green chili, salt, red chili powder and lots of water till fully cooked and tender.
   
3. Heat 1/2 the butter, add the garlic and tomato puree. Cook for 2 minutes.
   
4. Add remaining butter, dal, garam masala and cook on low heat for an hour minimum, longer the better. Add water if required stirring regularly.
   
5. Just before serving add the fresh cream and simmer for 10 minutes.
   
6. adjust seasoning, garnish with fresh coriander leaves and serve.
   

To Make Tomato Puree
Just grinding the tomatoes did not taste good so what we do is boil the tomatoes in some water till the skin breaks. Remove from heat. Remove skin and then puree it. If you want pass it through the sieve to remove the seeds.

My husband has this habit off telling me 1 hour before that he is getting a friend for lunch. So this dish was made with the few ingredients I had in the fridge, I did not have enough paneer, nor mushrooms so the combo. the gravy is the usual sindhi style onion tomato gravy, I just added some cashews this time.

1/2 cup paneer, cut in cubes
1 cup muchrooms, quartered
1 capsicum, cut in cubes
1/2 cup onion, chopped
1 cup tomatoes, chopped
2 green chilies
1 inch ginger
3-4 garlic pods
1 tbsp chopped cashews, soaked in milk for 1 hour
1/4 tsp garam masala powder
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp kissan tandoori masala (optional)
pinch turmeric powder
1-2 cups Milk
salt to taste
fresh coriander leaves for garnish

Method

1. Heat 1 tsp oil in a pan.
   
2. Add the onions and fry them till they turn light brown.
   
3. Then add the tomatoes, ginger, garlic and green chilies and cook till the oil separates.
   
4. Remove from heat and cool.
   
5. Grind the onion tomato mixture, with the cashews to a smooth paste.
   
6. Heat 1 tsp oil in a pan.
   
7. Add the mushrooms, cook till the water evaporates. Cook on a high flame.
   
8. Reduce the flame to medium high, add the capsicum and fry for another 5 minutes.
   
9. Add the coriander powder, red chili powder and turmeric powder. Cook for a minute.
   
10. Add the ground masala and cook till the oil separates.
    
11. Add milk, tandoori masala and salt.
    
12. Add the paneer pieces.
    
13. Bring to a boil.
    
14. Garnish with coriander leaves.
    
15. Serve immediately with rotis/parathas.
    

I really admire the people who can write what they feel. I have so many things I would like to share but just cant. I was never good at writing down my thoughts, I would dread the essay writing in school, I would have like 5 to 6 sentences and then keep repeating them again and again and a big F in the side. I would always make up in the literature part, I loved Shakespeare and would do well in that so overall I would be ok.

Here I am sitting ok what can I write about Egg Masala, I know there are many things to share but just don't know how to put it to words. I actually do not speak much too, I take really long to get used to a person and by then every one things I am a big snob. I usually keep my thoughts and opinions to myself unless the opposite person is someone close or family. I treasure the few friends I have more than any other materialistic things I have. Sometime I wonder why is it so difficult for people to understand me, or people like me and except people for who they are, God made all off us different if we all were the same wouldn't this world be a boring place to be in. I respect everyone until I know a certain person is really evil and rude and then I just keep my distance, that person may have his/her reasons. Once we stop reacting to that person maybe they will stop.

This the most I have written in the past few months in my blog. I will get to the recipe now which both DH and me love.

Ingredients
4 hard boiled eggs, cut in half
1/2 cup onion, chopped
1 cup tomatoes, chopped
2 green chilies
1 inch ginger
3-4 garlic pods
1/4 tsp garam masala powder
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp kissan tandoori masala (optional)
pinch turmeric powder
1-2 cups Milk
salt to taste
fresh coriander leaves for garnish

Method

1. Heat 1 tsp oil in a pan.
   
2. Add the onions and fry them till they turn light brown.
   
3. Then add the tomatoes, ginger, garlic and green chilies and cook till the oil separates.
   
4. Remove from heat and cool.
   
5. Grind the onion tomato mixture to a smooth paste.
   
6. Heat 1 tsp oil in a pan.
   
7. Fry the coriander powder, red chili powder and turmeric powder.
   
8. Add the ground masala and cook till the oil separates.
   
9. Add milk, tandoori masala and salt.
   
10. Bring to a boil.
    
11. Add the boiled eggs.
    
12. Garnish with coriander leaves.
    
13. Serve immediately with rotis/parathas.
    

Beans Sprouts are used extensively in Chinese cooking, I love the crunch they provide to the noodles. But we also cook it in this curry form to be had with rice.



Ingredients (Serves 2)
1 cup beans sprouts
1 onion, chopped
2 large tomatoes
2 green chilies
1 inch ginger
10-12 curry leaves
1 tsp coriander powder
1/4 tsp red chili powder
pinch of turmeric
salt to taste
fresh coriander leaves for garnish

Method

1. Puree the tomatoes, green chilies and ginger together. Keep aside.
   
2. Heat 2 tsp oil in a pressure cooker.
   
3. Add the onions and fry them till the are golden brown in color.
   
4. Add the curry leaves, coriander powder, red chili powder and turmeric. cook for 30 sec mixing well.
   
5. Add the pureed tomatoes and cook will the oil separates.
   
6. Add 2 cups of water, salt and the beans sprouts. and close the cooker lid.
   
7. Wait for two whistles. Let the steam out naturally.
   
8. Open cooker, boil the gravy to required consistency.
   
9. Adjust Seasoning, garnish with coriander leaves.
   
10. Serve with rice.
    

This goes to Srivalli's Curry Mela.

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Bhawana's Taste of India posts are not updating on TOI. You can view her posts on the left side here on my Blog or you can Subscribe to her Blog.

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Love the sweetness of the sweet potatoes against the spices. These are done within half an hour.

Ingredients
2 sweet potatoes, cut into 1/2 inch cubes
1 tsp cumin seeds
handful curry leaves
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp cumin powder
pinch of turmeric
pinch of amchur (Mango Powder)
salt to taste
coriander leaves for garnish

Method

1. Heat 1 tsp oil in a non stick pan.
   
2. Add the cumin seeds, once they start to splutter add the curry leaves and all the dry masalas.
   
3. Add the potatoes. Mix well.
   
4. Cover and cook on low till the potatoes are tender and well cooked. (About 15 minutes) ( cooking time varies, depending on the size of the potatoes)
   
5. Garnish with coriander leaves and serve.
   

(Yogurt Curry)

There are so many versions of the Dahi Ji curry, but this is the way we have been making it as far as I can remember. We all love it and my husband can just keep having it all day long. His love for this curry is so well known that my niece in India has told everyone at home not to make this curry anymore since whenever they make it she misses her Chachu (My Husband) and that she cannot have it since he is not there to have it. She does this to theplas too which my husband loves. It was so sweet and touchy when she told me "Maachi I have told everyone not to make dahi curry anymore", I had tears in my eyes but then we made a deal, every weekend she will tell me what they cooked there and I would make the same menu the week after. She now from past 2 weeks promptly tells me the menu. I try to follow it as much as I can. So here I made his favorite Dahi Curry on demand.

She also has told me to make Pink Idlies for her when I go there and not the Palak - Green Idlies...:) Any Ideas what can be put to make them pink, I was thinking Strawberries...




Ingredients

1 tsp mustard seeds
1 tsp Jeera seeds
handful curry leaves
a pinch hingh (Asafoetida)
1 and 1/2 cups curds (yogurt)
1 tbsp Besan (gram flour)
1 green chilli chopped
1 inch ginger grated
a pinch tumeric powder
1/4 tsp sugar
salt to taste
1 cup water (As per required consistency)
1 tbsp oil
Fresh coriander leaves for garnish

Method

1. Beat the curds well, Add besan, green chili, ginger, sugar and tumeric powder to the curds. Mix Well
   
2. Heat oil in a pan. Add hing, mustard seeds and jeera.
   
3. Once the seeds splutter, add the curry leaves.
   
4. Reduce the heat to low, add the curd mixture with 1 cup water.
   
5. Bring to boiling point on low temperature.
   
6. Garnish with coriander leaves and server with rice. I also served Spiced Sweet Potatoes.
   

This goes to the Frozen Yogurt - A Cool Summer Event hosted by Siri of Siri's Corner



Back to Sindhi Recipe List

Though we eat chicken, we do not cook it at home, but when I go to mom's place, though she does not eat chicken she cooks for papa. But there is only one dish papa wants and that is Butter Chicken, Mama and I are so bored of cooking the same thing for him every week and yes this has been for more than 4 years now. When I am there I always argue with him and try to make different recipes and at the end he tells us this is OK but next time please make Butter Chicken. I know the butter chicken is really good and tastes great but mama and I have collected so many recipes to try out. So when Vandana of Cooking Up Something Nice announced the "Chicken - My favorite" event and I was at moms place this last weekend, out of the blue he told mama that we can try another recipe for the chicken. Oh thank you papa. So Sunday morning over Tea mama and myself pulled out the old books with To try Recipes Most of the books that I have automatically inherited from mama. We finally decided on Mughlai Chicken cause it seemed lovely, easy and quick to prepare. It was not the same as Butter Chicken, OK Papa we know, by now we know what response we will be getting so it does not effect us at all. It was still a delight to have this with Naan.

We do not know where the original recipe was from, we did make some changes to it. This is our version.

Ingredients

1 kg chicken, with or without Bones washed and cut.
1/2 cup yogurt
2 tbsp sour Cream (Optional - You can substitute with yogurt) - Not in the original recipe
4 medium onion, chopped finely
1 tsp Garam Masala (Optional)
2 bay leaves
finely chopped fresh coriander leaves to garnish
salt to taste
2 green chili - Not in the original recipe
1 inch ginger - Not in the original recipe
2 tsp garlic - Not in the original recipe

To be ground to a fine Powder
Original recipe required to wet grind them, I preferred using the coffee grinder / spice grinder

3 dry red chili whole, roasted
1 tbsp poppy seeds, roasted
1 tbsp cumin seeds, roasted
2 tbsp cashew nut pieces
1 inch cinnamon stick
10 black pepper corns
1 tsp turmeric powder
1/2 tsp nutmeg grated
1 blade of mace
2 cloves
2 green cardamom

Method

1. Heat some oil or Ghee in a pan, fry about 1 and 1/2 chopped onions till they are golden brown. Remove from heat and cool.
   
2. Grind the cooled fried onion with the salt,green chili, ginger, garlic, yogurt and Sour Cream to a smooth paste.
   
3. Marinate the chicken pieces in this onion yogurt mixture for a few hours in the fridge. (Min. 3 hrs)
   
4. Heat oil/ghee in a non stick pan, add the bay leaves and fry for a few seconds.
5. Add the remaining 2 and 1/2 chopped onions and saute on medium heat till the onions are light brown in color.
   
6. Add the marinated chicken pieces , ground spice Mix and salt to taste. ( Remember that we have added salt to the chicken)
   
7. Cover and cook on low level for about 30 minutes or till the chicken is fully cooked.
   
8. Garnish with fresh coriander leaves.
   
9. Serve with Naan, Roti.
   

Of this goes to Vandana of "Cooking Up Something Nice" for the "Chicken - My favorite" event.

One of Mama's recipe again, she has always been cooking this and I just love them with plain rice. Thanks to Mama and Papa who took snap. I was so happy she did this and I could send this to RCI - Rajasthan hosted by Padma @ Spicy Andhra





Here goes the recipe in Mama's words:

For the Gatte's

Ingredients

2 cups besan(bengal gram flour)
salt to taste
1 tsp. red chili powder
1 tsp. turmeric powder
1/2 cup oil
curds to bind the dough
a pinch of ajwain (optional)
1/4 tsp jeera

Method

1. Mix all the dry ingredients.
   
2. Add oil and mix till it resembles bread crumbs, if needed add a little oil.
   
3. Mix in curds to make a stiff dough.
   
4. Knead well and rest for 10 Min's
   
5. Take a little dough and roll into a thin cylinder.
   
6. Meanwhile keep a pot with water on the stove.
   
7. Complete the dough in this manner.
   
8. Cut into small pieces about 1/2-3/4 inch.Boil some pieces in the boiling water.
   
9. Do not put all the pieces as they may stick.
   
10. Boil till they float in water and than take them out.
    

For the Kadhi or gravy

Ingredients

2 small onions (finely chopped)
1/2 inch ginger
2 green chillies
3 cloves garlic
3 tomatoes
a sprig curry leaves
2 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder
a little garam masala and aamchoor
2 tbsp fresh coriander leaves

Method

1. Heat a little oil and saute the onions till they are pink in color
   
2. Add finely minced ginger, garlic and chillies.
   
3. Add the dry masalas(coriander,red chilli ,turmeric).
   
4. Fry for 2-3 mins and than add grated tomatoes.
   
5. Add the curry leaves and fry till the liquid drys .
   
6. Than add the boiled ghattas and mix thoroughly.
   
7. Than add the water in which the ghattes were boiled.
   
8. Add salt to taste as the water may contain salt.
   
9. Bring to a boil and than simmer till the ghattes are done.
   
10. You can add water to the consistency you want.
    
11. Sprinkle garam masala and aamchoor.
    
12. Garnish with coriander leaves and serve hot with chappattis or rice
    

Thanks Mama for packing some for us we enjoyed this curry a lot.

(Button Mushrooms in Spinach Gravy)

A smooth and healthy dish, easy to prepare and tastes great. You can use mushrooms, paneer or potatoes or any other vegetable you can think of. This gravy is versatile and tastes great with anything. But the best combination is Palak Paneer. But I wanted a change so added button mushrooms instead and it still tasted great.

This is my contribution to Monthly Mingle Bollywood Cooking event hosted by Meeta K of What's For Lunch Honey.





Ingredients

1 bunch Spinach or baby Spinach (1/2 kg)
200 gms Button Mushrooms
2 medium Onions
1 Tomato
2 Green chilies
1 inch Ginger
4 cloves Garlic (Indian garlics use 7 to 8)
2 cloves
2 green cardamom
4-5 black pepper corns
1/2 inch cinnamon stick

Salt to taste
1/2 tsp red Chili powder
1 tsp Coriander powder
2 tbsp Milk

Method

1. Wash the spinach leaves thoroughly, cut one of the onions and tomato in quarters.
   
2. Steam the Spinach,quartered onion and tomato. Cool. (If using baby spinach you can skip this step)
   
3. Chop the other onion and fry in little oil till they are golden brown. remove and drain on paper towel.
   
4. Once the Spinach Mix and fried onions are cooled to room temperature, grind all the other ingredients along with the Spinach and Fried onion, other than the milk,mushrooms, salt, coriander and red chili powder.
   
5. Heat oil in a sauce pan,add the mushrooms and cook for about 5 minutes till done and water evaporates, add the coriander powder and red chili powder and cook for a minute.
   
6. Add the ground mixture (Make sure the heat is in low and you cover the sauce pan immediately since this splutters a lot).
   
7. Cook this till the oil separates, stirring occasionally. Keep covered till it stops spluttering.
   
8. Add milk, salt and extra water according to the required consistency.
   
9. Bring to a boil.
   
10. Garnish with a dollop of cream, malai, Sour Cream or butter I used light cream and serve with Naan, roti, Chapati etc..
    

(Sweet and Sour Turnip/Rutabaga)

I don't remember having this in India, and as usual every week I pick up something new to try from the grocery store and this time it was Rutabaga, did a Google search only to pleasantly realize that its nothing but a turnip or shalgum and is widely used in Indian cooking. I saw many recipes for it but then my Punjabi neighbour aunt told me this recipe to have with puris and we loved it. Now we have a new addition to our menu and so many recipes to try.



Ingredients
1 cup shalgum, cut into small cubes
1 onion, chopped
1/2 cup pureed tomato
1 inch ginger, grated
1/2 cup curds
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
coriander leaves for garnish

Method

1. Heat 1 tbsp oil in a pressure cooker. Add the onions and cook till they are translucent.
   
2. Add coriander powder, red chili powder and turmeric powder. Cook for a minute.
   
3. Add ginger and tomatoes and cook till the oil separates.
   
4. Beat the curds well and add it to the pressure cooker.
   
5. Add the shalgum, salt and 1/2 cup water.
   
6. Give 2 whistles. Let the pressure release.
   
7. Garnish with coriander leaves and serve with puris or roti.
   

(Bottle gourd/ Lauki in Tomato)

A simple, light and delicious recipe made with tomatoes, can be eaten with puri or roti or can be had just like that as a soup. We can easily substitute kaddu with any other vegetable like potato, turai.



Ingredients
1 cup Kaddu/ Lauki/ Bottle Gourd, cut in quarters
2 tomatoes
1 inch ginger
1 green chili
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
handful curry leaves
a pinch hing
1 tbsp oil
salt to taste
2 cups water
coriander leaves for garnish

Method

1. Grind tomatoes, ginger and green chillies together.
   
2. Heat oil in a pressure cooker,add hing, mustard seeds and cumin seeds. Let them splutter. Add the curry leaves
   
3. Reduce heat, add the coriander powder, red chili powder and turmeric powder. Cook for a minute taking care not to burn them.
   
4. Add the tomatoes. Cook till the oil separates.
   
5. Add the kaddu salt and water.
   
6. Close the cooker, and cook till done about 2 whistles.
   
7. Once the pressure releases, open the cooker and boil or add water according to the required consistency. This is a very watery gravy but you can thicken it by boiling away the excess water.
   
8. Garnish with coriander leaves and serve.
   

Back to Sindhi Recipe List

This is a wadi made from wheat flour or roti/chapati/phulka dough. It quite often that we have left over roti/chapati/phulka dough that is going black in the fridge. This is when in Sindhi's they make the mukandar wadi, and make a curry out of it. I have shown the basic way of making it, you can use any left over dough, add onions, green chilies and any kind of masala to it.



Ingredients

For the Wadi
1/2 cup left over roti/chapati/phulka dough, you can make fresh too if you want.

For the Gravy
1 onion, chopped
2 tomatoes, chopped
2 potatoes, quartered
1 green chilies, chopped
1 inch ginger, grated
2 tbsp curds
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
coriander leaves for garnish.

Method

1. Make a round disc of the dough.
   
2. Place it in a pressure cooker and cook it for about 10 minutes, around 3 whistles. (how rice is steamed in a pressure cooker, if you do not have the vessel for it, place 1/2 cup of any dal in the bottom , keep the dough on top, add water and steam). If using a steamer, steam it for 10 minutes.
   
3. After steaming the dough would have become hard, cut it into cubes and deep fry them.
   
4. Heat some oil in a pressure cooker, add the chopped onions. Fry them till they are golden brown.
   
5. Add the coriander powder, red chili powder and turmeric powder, cook for a minute.
   
6. Add the tomatoes and cook till the oil separates.
   
7. Add the curds, potato, wadis and salt.
   
8. Add water to cover the contents and give 2 whistles or till the potatoes and cooked.
   
9. Garnish with coriander leaves and serve with rice or heida wara chawara (turmeric rice)
   

Back to Sindhi Recipe List

(Bitter Gourd Bhajji)

I normally do not eat bitter gourd, but when Pooja announced the Vegetable of the month Bitter Gourd and Mom decided to visit me, I requested her to buy just 2 Bitter Gourds since I do not get it where I stay. I told her just 2 since she is the only one who eats it. I had planned to make my Grand - Ma - In Laws Dhaas Karela recipe, which my mom loves and had been telling me to make them for her. But my mom being my mom actually cooked the karelas and came and that too lots of it. Well initially I was a little upset, but then papa told me that from when she has started making Karela this way even he has started eating it. So then I thought if Papa can eat it so can I and gave it a shot and loved it and actually wanted more, even my husband who never ate it enjoyed it and wants me to make it more often now. So thank you mom for finally getting us used to eating bitter gourd, you have succeeded. And thanks to Pooja from My Creative Ideas to chose Vegetable of the Week -Bitter Gourd for the event this month




This is my mothers recipe.

Ingredients
4 karelas
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 tomato, grated
1/2 cup curds
1 tsp imli paste, dissolved in water
salt to taste

Grind To a Paste
2 big onion
1 inch ginger
2 green chillies
1 tbsp jeera
2 cardamoms
4 to 5 pepper corns
1 tsp fennel seeds
1 tbsp Poppy seeds (khus khus)

Method

1. Peel the karela, cut them in about 2 inches length. Sprinkle some salt over them, mix and keep aside for 2 to 3 hours.
   
2. After 2 to 3 hours wash them thoroughly.
   
3. Dry them using a towel, shallow fry them till they get a golden brown color. Keep them aside.
   
4. Add some oil in a pan, add the ground masala and cook till the oil separates.
   
5. Add the karelas, coriander powder, chili powder, turmeric powder and salt.
   
6. Beat the yogurt well and add it, fry for a minute.
   
7. Add the tomatoes and some waters and cook till the karelas are soft.
   
8. Add the imli paste and cook till gravy is thick.
   
9. Serve with rotis.
   

Ever Since I have been blogging, I am so delighted to find different cusines on different blogs, I have booked marked so many and hope I can get to try them all. Last week I got 2 try of the recipes and both were delicious.

Pooja's Methi Ni Kadhi
My husband and myself love Methi in every form so when I dropped on Pooja's Methi Ni Kadhi I had to try it and it was really good. I did make few changes, I made the yogurt kadhi like what we normally make and then added Methi Leaves to it. She has garlic, cinnamon and cloves to her kadhi which I did not add. Thank you Pooja for this recipe



Ingredients
1 cup Methi Leaves, chopped (Fenugreek leaves)
1 tsp mustard seeds
1 tsp Jeera seeds
a pinch hingh (Asafoetida)
1 and 1/2 cups curds (yogurt)
1 tbsp Besan (gram flour)
1 green chilli chopped
1 inch ginger grated
a pinch tumeric powder
1/4 tsp sugar
salt to taste
1 cup water
1 tbsp oil

Method

1. Heat oil in a pan. Add hing, mustard seeds and jeera.
   
2. Once the seeds splutter, add the methi.
   
3. While the methi cooks beat the curds.
   
4. Add besan, green chili, ginger, sugar and tumeric powder to the curds.
   
5. Reduce the heat to low once the is cooked.
   
6. Add the curd mixture to the methi with 1/4 cup water.
   
7. Once it boils server hot with rotis or rice.
   

Nupur's Pav Bhajji



After reading so much about Nupur's Pav Bhajji I had to try it, I was giving my husband a surprise birthday party last week and decided to make the pav bhajji. Everyone loved it and I had to quickly grab a bit before it got over to take a picture, I know I am missing the Pav and the onions in the picture that is due the the commotion at home during that time and I had to quickly take the picture before nothing was left. This will now always be my pav bhajji recipe that I will be making I might add about 1/4 cup of mixed vegetables (carrots, beans) the next time just to add more nutrients. Who would have ever thaught that cauliflower would do the trick, usually my pav bhajji was made with onions, tomatoes , mixed vegetables and lots of potatoes. Thank you Nupur for sharing such a wonderful recipe.

I did not make any change to Nupur's recipe except that I used "Badshah's Bombay Pav Bhajji Masala" instead of Everest. You can click on the link above for the original recipe.

A quick, easy and creamy gravy made with sour cream. A sure crowd pleaser, we did not know what to call this dish and then my husband came up with the name "Lazeez Paneer", I am not sure if there is a recipe out there for "Lazeez Paneer", if there is I would love to know and any suggestion on what to call this recipe would be great.



Ingredients
250 gms paneer (Cottage cheese), cut into 1 inch pieces
1 red capsicum, chopped
1 large onion, chopped
1/2 tomato, chopped
3 green chillies, chopped
1 inch ginger, grated
3 - 4 garlic cloves, minced
1/2 cup sour cream (Can use thick sour curds too)
1 tsp corriander powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tbsp channa masala powder
1/2 cup water or milk
salt to taste
Corriander leaves.

Method

1. Heat oil in a pan, add the onions, ginger, garlic and green chillies and cook till the onions are tender and transluscent.
   
2. Add the capsicum and cook for another minute.
   
3. Add the corriander powder, red chilli powder, turmeric powder and channa masala powder. Cook for 2 minutes.
   
4. Add the tomatoes and cook till the oil seperates.
   
5. Add the sour cream and cook for a minute.
   
6. Add paneer and salt. Mix till the paneer is coated.
   
7. Add water or milk for a richer gravy and let it come to a boil.
   
8. Add the corriander leaves and serve with Roti, Parathas etc..
   

The Sweetness of corn and bitterness of the methi, make them a perfect match, this dish very tasty, quick and easy to make since corn does not take to long to cook

This goes to the LiveSTRONG with A Taste of Yellow event hosted by Barbara of winosandfoodies.com



Ingredients

1 cup methi leaves (Fenugreek Leaves), washed and chopped
1 cup corn kernels, fresh or frozen
1/2 cup onion, chopped
1/4 cup tomato, chopped
2 garlic cloves, chopped
1 green chillies, chopped
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/4 cup milk or water
salt to taste
1 tbsp oil

Method

1. Heat oil in a pan, add the garlic, green chillies and onions and cook till the onions are translucent.
   
2. Add the coriander powder, red chili powder and turmeric powder. Cook for a minute.
   
3. Add the tomato and cook till the oil separates.
   
4. Add the methi leaves and cook till they wilt.
   
5. Add the corns, salt and milk and simmer till the corn is cooked.
   
6. Serve with paranthas, phulkas or roti's.
   

Turi - Turai, is made in a simple and tangy tomato gravy. It is relished with Khichini, boondi raita and sindhi papad and phulka (roti, chapati).



Ingredients

1 (app 800 gms) Turi, chopped)
2 Large onions, chopped
2 Large tomatoes
1/2 tsp Red chilli powder
1 tsp Coriander powder
1/4 tsp Turmeric powder
2 Green chillies, chopped
1 inch ginger
oil
Salt to taste
Corriander leaves for garnish

Method

1. Puree the tomatoes along with the green chilli and ginger. or chop the tomatoes and green chillies, grate the ginger.
   
2. Heat oil in a preassure cooker, add the onions and cook till they are transluscent.
   
3. Add the corriander powder, red chilli powder and turmeric powder. Cook for a minute.
   
4. Add the tomatoes and cook till the oil seperates.
   
5. Add the turi, salt and some water.
   
6. Pressure cook till turi is cooked, about 2 whistles.
   
7. Once you can open the cooker, cook will the extra water evaporates.
   
8. Serve with Khichini.
   

Note: Normally turi Bhajji is dry, but I like to keep a little gravy when having with khichini.

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