Gobi Methi Malai / Matar Methi Malai / Gobi masala Side dish

0

Methi Gobi Malai / Matar Methi Malai / Methi Matar Malai / Restaurant Style Side Dish 

Gobi Methi Malai is prepared on the similar ways of Methi paneer Malai. Methi Malai is the base for both these curries. This is the season of fresh methi leaves and big big fresh cauliflowers. So I wanted to make best use out of them. I purchased these methi leaves in bulk ( almost 8 bunches ) and prepared kasuri methi with 6 of those bunches. I have used 1 bunch for the preparation of this curry. There are more recipes to come using the methi leaves. So watch this space for more.

The gravy is made with shallots ( sambar onions or small onions ) to make the gravy more tasty. You can use normal onions but the shallots are more sweeter and softer which combines very well with the milk cream ( malai ). Instead of direct cream I am using milk which is boiled to thicken it and then used in the gravy. The shallots when cooked in the milk gives a creamy and silky texture to the gravy. This gravy is similar to the that of the restaurant gravies. So you get the feel of restaurant food at your home. And your kids will love it.

The bitterness from the methi leaves is all absorbed by the creamy milky gravy resulting in a rich, smooth and silky curry which gives you the feel of restaurant eating.

Preparation

Take milk in a pan or vessel and put it on flame. Add cinnamon stick, cloves, cardamom, shallots, green chillies and ginger garlic paste.

Cook this until the shallots become soft and tender. Switch off the flame and let it cool. Take another pan and add oil in it. Temper it with cumin seeds.

When they splutter, add methi ( fenugreek ) leaves and turmeric powder.

Mix well and sauté until they wither. Now add cauliflower florets and green peas.

Add salt and cook covered until the cauliflower is cooked. Stir in between so that the curry do not stick at the bottom of the pan. 

In the meantime, blend the shallots along with other spices and milk in a blender to a smooth paste. Keep aside.

Add this to the cooked cauliflower and green peas.

Mix well and add tomato sauce.

Sprinkle chilli powder and garam masala powder.

Adjust the consisitency by adding water or milk. If you want a rich gravy, add milk else you can add water. Check for seasoning and remove from flame. Serve hot as a side dish for chapathi, roti or naan. This side dish serves as an accompaniment with any mildly spiced pulavs like Carrot Fried Rice,  Coriander Coconut Pulao, Mango rice. 

Ingredients

Milk  2 cups

Shallots  2 cups

Cinnnamon stick  1" piece

Cloves  3

Cardamom  3

Ginger Garlic paste 1 1/2 tsp

Green chillies  2

Oil  2tbsp

Cumin seeds  2 tsp

Methis leaves  2 cups ( loosely packed )

Turmeric powder  1 tsp

Cauliflower florets  2 cups

Green peas  1 cup

Salt  to taste

Tomato sauce  1 tsp

Chilli powder  1 tsp

Garam masala powder  1 tsp

Method

1. Cook shallots, ginger garlic paste, green chillies, cardamom, cinnamon stick and cloves in milk until the shallots are cooked. Allow to cool. 
2. Heat oil in another pan and temper with cumin seeds. 
3. Add the methi leaves ( fenugreek leaves ) and sauté until the leaves wither. 
4. Now add the chopped cauliflower florets and green peas. 
5. Add salt and cook covered until the cauliflower is cooked. Stir in between. 
6. Make a smooth paste out of the cooked shallots along with other spices. 
7. Add this paste to the cooked cauliflower and mmix well. 
8. Add tomato sauce, chilli powder and garam masala powder. 
9. Adjust the consistency by adding more milk or water depending on the richness of the curry you prefer.
10. Check for seasoning and serve as a side dish for chapathi, roti, naan or any flavored rice.

Notes

• You can add cashews or melon seeds in the milk to make it more rich, ( just around 2 tbsp. ).
• If you do not have shallots, you can prepare this this methi malai with normal onions. 
• To get a white gravy just like the restaurant ones, skip adding the turmeric powder. I was health conscious, so I tend to add turmeric in almost all my preparations. But if you are presentation conscious, just skip adding the turmeric powder. 
• Do not cook the curry for long after adding the paste as it will soften the cauliflower too much and it will tend to become  a paste. Of course, this is a good way to get your toddlers eat the curry.
• You can also use frozen green peas for the preparation of this gobi methi malai. Add it after you add the shallots paste.

Continue ...

Simple Drumstick Curry Recipe / Drumstick Vegetable Recipes / Vegan Drumsticks / Muringa curry

0

Munagakaya Curry / Simple Drumstick Curry Recipe / Drumstick Vegetable Recipes / Vegan Drumsticks / Muringa curry 

The local market here is bursting with fresh veggies like drumstick ( Muringa ), tender spring onions, green peas, tomatoes , shallots and green leafy veggies like methi etc. Needless to mention the variety of fruits - oranges, grapes, Gulab guavas, watermelons, musk melons are a few. I actually went to the market to buy some tamarind. But seeing the fresh veggies I could not resist myself and bought many of them. I felt as if the veggies were waiting for me to take then along with me. So I grabbed as many as I could. But my son who accompanied me was becoming impatient. Vegetable shopping is one thing that I simply love ❤, especially if its a farmers market.

Today I am posting a basic and simple drumstick curry with tomatoes and onions as the base. This is such a side dish that make you leave licking your fingers. The tangy and juicy tomatoes along with the onions give an excellent gravy for the tender drumsticks. This combo of tomatoes, onions and drumstick is a must try in every household at least once during this season. So lets see the preparation of munagakaya curry ( muringa curry ). 

 

You can also check my recipe of drumstick leaves chutney powder aka murungai keerai podi alias munagaku karam podi.

Preparation

Wash and cut the drumstick into finger size pieces. Put them in a tumbler and add water just enough to cover them.

Cook them on a medium flame until the drumstick become soft and tender.

In the meantime, chop the onions and tomatoes finely. Drain the water from the drumstick and keep aside. Do not throw the water, we will want to use it for the preparation of the curry. Heat a pan and add oil in it. Temper it with mustard and cumin seeds.

When they splutter, add curry leaves, red chillies and hing.

After a few seconds, add finely chopped onions and slit green chillies. 

Mix well and cook until they are translucent. Add ginger garlic paste and cook until the raw smell of ginger vanishes.

Add the finely cooked tomatoes, salt, sugar and turmeric powder.

Cook covered until the tomatoes are mushy. Now add the coconut powder, chilli powder, Garam masala powder and coriander powder. 

Give a thorough mix and add the cooked drumsticks along with the water.

Mix well. Check for seasoning and cook for another five minutes to allow the drumstick absorb the juices and spices. Serve hot with either rice 🍚 or roti.

Ingredients

Drumstick  4
Onion  3
Tomatoes  2 ( big )
Oil  2 tbsp
Mustard seeds  1/2 tsp
Cumin seeds  1 tsp
Curry leaves  few sprigs
Red chillies  2
Hing  big pinch
Salt  to taste
Coconut powder  1 1/2 tsp
Chilli powder  1 tsp
Garam masala powder  1/2 tsp
Sugar  1/2 tsp

Method

1. Wash and cut the drumstick in finger sized pieces. 
2. Cook in sufficient water until soft and tender. 
3. On cooking, drain the water and keep the drumstick aside. Retain the water as well for the preparation  of the curry. 
4. Heat oil in another pan and temper it with mustard seed, cumin seeds, curry leaves, hing and red chillies. 
5. Add finely chopped onions and slit green chillies and sauté until transparent. 
6. Throw in the ginger garlic paste and cook until the raw flavour of ginger disappears. 
7. When the onions turn light brown in colour, add chopped tomatoes, turmeric, salt and sugar. 
8. Cook uncovered until the tomatoes are completely cooked. Stir in between. 
9. Sprinkle coriander powder, chilli powder, coconut powder and garam masala powder. 
10. Mix well and add the drumstick along with the water that was preserved earlier. 
11. Mix in well and cook for another five minutes so that the drumstick absorbs all the juices and spices. 
12. Serve hot with either rice or roti. 

Notes

• You can also add veggies like potato, carrots, brinjal etc. in the above preparation along with the drumsticks. 
• Adding dried coconut powder gives a unique aroma and taste to the dish so do not skip on that step. 
• This is the basic version of the drumstick curry. Keep watching this space for more recipes on drumsticks and other veggies.
• Some people like to add some garlic pods during tempering. 

Continue ...

Tasty Cabbage Recipes indian / Indian Vegetarian cabbage recipes / sauteed cabbage recipes /

0

Purple Cabbage Stir Fry / Cabbage Curry Recipe Indian Style / How to Cook Cabbage Healthy

Purple cabbage fry is similar to that of the normal cabbage fry except the colour. The procedure of preparing this curry is also more or less same as the other fries like ivy gourd fry, ladies finger fry, cauliflower green peas fry, broad beans fry, simple radish fry, spring onion fry, karela fry, baby potatoes fry, etc. .

The nutrients in this purple coloured cabbage is way more than that of the ordinary one. As a matter of fact, the coloured veggies like carrots, bell peppers etc. are more necessary for our health. Health experts also advice us to take more coloured and colourful food which pleases our eyes 👀 and body. So, I do not miss any chance to grab these colourful cuties whenever I see them.

If you check my broccoli stir fry recipe, I included sweet corn and capsicum. My idea was to make it colourful and tasty 😋. I could have included paneer, red bell pepper for the extra colour, but alas, I did not have any of them on me. I will work on this and let you know the outcome.
For today, its the simple cabbage fry which becomes more appealing with the addition of green peas. I have used the frozen green peas but you can also use the dried peas or fresh peas when available in the market. If you are using the dried peas, then soak them overnight and cook them in the pressure cooker the next morning. Now they are ready to be used in the preparation of this curry. 

Preparation

Heat oil in a pan and add mustard and cumin seeds.

When they splutter, put the chopped onions and slit green chillies in.

Sauté for a minute and add turmeric powder.

Give a stir and add the shredded cabbage. Sprinkle salt and sugar and mix well.

Cover with a lid and cook on low to medium flame. Keep stirring occasionally to avoid burning at the bottom of the pan. When the cabbage becomes soft and tender, remove the lid off and add the frozen green peas.

Mix well and do the seasoning with chilli powder, Garam masala powder, coriander powder and flax seed powder.

Mix well and fry for another 2 minutes. Switch off the flame and serve with either rice 🍚 or roti.

Ingredients

Purple Cabbage  1/2 of a medium sized cabbage
Oil  1 1/2 tbsp
Mustard seeds  1/2 tsp
Cumin seeds  1 tsp
Onion  1
Turmeric  1/2 tsp
Green peas ( frozen ) fistful
Salt  to taste
Sugar  1/2 tsp
Chilli powder  1/2 tsp
Garam masala powder  1/2 tsp
Coriander powder  2 tsp
Flax seed powder 1 tsp

Method

1. Shred or chop the cabbage finely and keep aside.
   
2. Heat oil in a pan and temper it with cumin and mustard seeds.
3. When they crackle, add the chopped onions and green chillies. 
4. Saute for a minute and throw in the turmeric powder. 
5. Add the shredded purple cabbage along with sugar and salt. Mix well and cover with a lid. 
6. Keep stirring in between to avoid sticking at the bottom of the pan. 
7. When the cabbage becomes soft and tender, add the frozen green peas and cook for another 5 minutes. 
8. Sprinkle all the spices namely, chilli powder, garam masala powder, coriander powder and flax seed powder. 
9. Check for salt and switch off the flame. Serve hot with either rice or roti. This curry can also be used as a stuffing for katti roll or parantha. 

Notes

• During tempering, you are free to add any ingredients like red chillies, channa dal, curry leaves etc. which give additional aroma to the dish. 
• You can also include cumin powder in the spices list. 
•  If you are adding fresh green peas, then add them along with the shredded cabbage and cook covered. 
• If you want to use the dried green peas, then soak them overnight, pressure cook them the next morning and then use in the curry as mentioned above. 
• To make it masaledaar, you can add ginger garlic paste as well.
• You can also add any other veggies like carrots, potatoes, beans and paneer as well. 

Continue ...

Easy Chayote Squash Side Dish Recipes / Chow Chow Vegetable Side Dish For Chapathi / Easy Chayote Recipes / Bangalore Vankaya Gravy Curry for Chapathi or Rice

0

Easy Chayote Squash Side Dish Recipes / Chow Chow Vegetable Side Dish For Chapathi / Easy Chayote Recipes / Bangalore Vankaya Gravy Curry for Chapathi or Rice 

Today's recipe is a side dish for chapati prepared with chow chow vegetable. This is no regular curry. It has got a rich, creamy texture with just the normal ingredients. The addition of lentils like the channa dal and moong dal gives the dish a delicious and homely taste. Actually you can prepare two versions for the same curry that goes with rice 🍚 as well. I have already posted the simple chayote kootu. Though the kootu also included channa dal but the taste of this easy chayote squash side dish gravy was completely different and tasted better than that of kootu. 

To make the dish rich and creamy like that of the restaurant style, I have added some milk. The curry was so delicious 😋 that my man 👨 loved it a lot and had way extra curry with chapattis. To accompany this dish with rice, just avoid adding milk to the gravy. You will be left with a simple yet amazing side for rice which can either be mixed or as a side. The preparation of this Bangalore Vankaya ( Bangalore Kathirikai ) is very easy. Just mix all the ingredients in the cooker and cook. As simple as said. 

Preparation

Peel the skin of Bangalore Vankaya ( Bangalore Kathirikayi ). Discard the inner seed. Chop into small pieces and keep aside. Wash the lentils and keep aside. Get the remaining ingredients ready. Heat oil in a pan and do the tempering with mustard and cumin seeds.

When they splutter, add chopped onion ,slit green chillies and ginger garlic paste.
  

Fry until the onions turn transparent. Throw in the chopped tomatoes along with salt and turmeric powder.

Cook until the tomatoes become soft. Now add the masalas like coriander powder, chilli powder and garam masala powder.

Give a nice mix and add the washed lentils.

Stir in completely and add the chopped chayote pieces and mix well.

I had some leftover purple cabbage fry which I included in the curry. This is completely optional, but if you have any other leftover fry, you can go ahead and add it in your preparation. I do this kind of preparation on a daily basis which adds an extra flavour to the dish. You can add fresh cabbage leaves as well.

Now add sufficient water and cover with the lid.

Cook for 2-3 whistles and switch off the flame. Remove the lid when the pressure subsides. If you are serving this curry with rice, then serve hot after checking the seasoning.

If you are planning to serve this dish with roti, then go ahead and add milk in the gravy.

MIx it well and add little tomato ketchup.

Give a nice stir and check for seasoning. Add chilli powder if you want it more spicy. For me, it was perfect. Let it cook on a low flame until it comes to a boil. Garnish with coriander leaves and serve hot with chapathi. Chow chow vegetable side dish  with restaurant style gravy for chapathi is ready. 

Ingredients

Chayote vegetable 2 big

Channa dal  3 tbsp.

Moong dal  3 tbsp.

Onion  1 big

Tomatoes  2

Ginger garlic paste  1 tsp

Green chillies  2

Turmeric powder  1 tsp

Salt to taste

Oil  2 tbsp.

Garam Masala powder  1 tsp

Coriander powder   tbsp.

Chilli powder  1/2 tsp

Leftover cabbage fry  1 cup ( optional )

Milk 1/2 cup

Tomato ketchup 2 tsp

Mustard seeds 1/2 tsp

Cumin seeds 1 tsp

Method

1. Heat oil in a pressure cooker. 
2. Temper it with mustard and cumin seeds. 
3. Once they crackle, add onions and slit green chillies.
4. When they turn transparent, add ginger garlic paste. 
5. Add tomatoes, salt and turmeric powder and cook until the tomatoes become soft. 
6. Sprinkle coriander powder, chilli powder and garam masala powder. 
7. Mix well and add the washed lentils ( dals ). 
8. Add the chopped chow chow and the leftover cabbage ( optional ). 
9. Add water, mix well and cover with lid. 
10. Cook for 2-3 whistles and switch off the flame. 
11. Garnish with coriander leaves and serve hot with rice. 
12. If serving with roti or chapathi, then add milk and tomato ketchup to the cooked gravy and let it come to a boil. 
13. Remove from flame and garnish with coriander leaves. Serve hot with roti. 

Notes

• You can add any leftover fry curries for this gravy curries. This is purely optional. You can skip this step if you do not have any leftovers. I generally tend to use my leftover foods in this way. Adopting this method, gives a new dish each and every time and prevents food getting wasted. Your family will also get the feeling that they are eating fresh and not leftovers. 
• Addition of lentils gives a very homely touch to the dish. , So do not skip the lentils. 
• You can also include other lentils like whole moong or sprouts as well. 

Continue ...