Kitchen-Kollections

Ingredients

200 gm diced paneer pieces
1 cup boiled peas
1 cup diced tomato
1 onion diced
1 green chilli
2 garlic pods
1/2 tsp red chilli powder
1/2 tsp garam masala
A pinch of turmeric
Salt to taste

For tempering

Bay leaves
2 or 3 cloves
1 tbs Oil

Method

• Fry the paneer pieces till golden brown and keep it aside.
• Add oil in a pan and fry onion, green chilli and garlic pod till they start to leave oil. Add tomato and salt and cook well. Switch off the stove and let it cool. Grind it into a smooth paste adding little cold water.
• Now take another pan and add little oil. Add bay leaves and cloves and fry for 30 seconds. Add boiled peas and fry.
• Add the gravy and add all the masalas and cook on medium high for 5-10 minutes till the gravy leaves oil on the sides.
• Add the fried paneer pieces and cook for 5 minutes more.
• Serve hot with roti or naan.

Its a simple recipe..i tried it over last weekend..it came out good. Even before we could say wow..it was finished!

Shahi Paneer

250 gm Paneer (cottage cheese)
1/4 cup Beaten curd
1 1/2 cup Tomatoes (chopped fine)
1/2 cup Onion (chopped into strips)
1/2″ piece Ginger chopped fine
2-3 Green chillies chopped fine
2-3 Cardamoms (crushed)
10 cashewnuts soaked in warm water
1/2 tsp Garam masala
1/2 tsp Red chilli powder
2 tsp Tomato sauce
3 tsp oil
Salt to taste

Method

• Chop paneer into small pieces and fry them in oil till golden brown.
• Heat oil and add onion, ginger, green chillies and cardamom and fry for few minutes. Add chopped tomatoes and again cook for few minutes. Add curd and cook for 5 mintues. Add 1/2 cup cold water and cool.
• After the mixture is cooled off, blend it along with chopped cashewnuts in a mixer till smooth consistency is reached.
• Heat oil and add gravy. Add salt, chilli powder, garam masala, tomato sauce and stir well. Boil to get a very thick gravy.
• Now add fried paneer pieces and boil for few minutes.
• Garnish with chopped coriander and serve hot with chapatis or naans.

This  is another typical andhra recipe.  

Brinjal /Eggplant Tomato curry
 
Ingredients

8-10 small eggplants chopped into uniform pieces
1 medium /large size tomato
1 onion chopped
5-6 green chillies
1/2 tsp chopped ginger
10 curry leaves
4 red chillies
optional garlic clove
 
1/4 tsp  mustard
1/2 tsp urad dal
1/2 tsp chana dal
1/2 tsp jeera
 pinch of turmeric
2 tbs oil

Method 

• In a pan add 2 tsp oil, when oil is sufficiently hot, add mustard seeds, urad dal, chana dal, and jeera. when dal begins to turn brown, add red chillies and curry leaves. add ginger /garlic and stir. 
• Add chopped onions and green chillies. once onions begin to turn brown, add eggplant slices and mix well . Add turmeric and salt and keep mixing and cover with lid.
• Once the eggplant pieces are all tender, add diced tomato pieces. add more salt if needed and some chilli powder.
• Add chopped coriander and serve hot with chapatis.

This is my entry to JFI – Toor dal hosted by linda – http://outofthegarden.wordpress.com/

Ingredients

1 bunch spinach – shredded
1 onion – diced
2 green chillies
1 diced tomato
1 cup toor dal
2 tsp tamarind paste
Salt
Turmeric
1 tsp red chilli powder

For tempering
1 tsp urad dal
1 tsp chana dal
1 tsp jeera
1 tsp mustard seeds
3 red chillies
1 sprig curry leaves

Method

• Wash the toor dal and spinach thouroughly. Pressure cook it along with  diced onions and green chillies.
• Now take another pan, add some oil and add the tempering.
• Add tomatoes, salt, turmeric and cook. After the tomatoes are properly cooked add the tamarind and mix it well. Now add this whole mixture into the cooked spinach mixture and stir it well.
• Add red chilli powder and cook for a while.
• Garnish it with chopped coriander leaves and serve hot.

Nimmakaya pulihora

Ingredients

2 cups basmati rice – cooked
Juice of two lemons
3 Slit green chillies
1 tsp chopped ginger

Tempering
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
1 tsp jeera
4 red chillies
1 sprig of curry leaves
Turmeric
Salt to taste
1 tbsp oil

Method

• In a pan, add 1 tbsp oil and add all the ingredients for tempering and fry for a while till the dals turn golden brown.
• Add chillies and ginger. Add turmeric and lemon juice. Add salt and mix well. Cook for 1 min and turn off the gas. Let it cool.
• Let the rice cool off before you mix it with the mixture. Mix it well so that every rice grain is coated with the mixture. Thats it!! its done! Serve hot.