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

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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.

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Broccoli Rice Dish / Vegetarian Broccoli Recipes / Broccoli Rice Recipe

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Broccoli Rice Dish / Vegetarian Broccoli Recipes / Broccoli Rice Recipe

Hi friends, today's recipe is another dish with broccoli. I have already posted a recipe of Broccoli - a basic stir fry with capsicum. Broccoli rice dish is a quick lunch box recipe which comes in handy during any busy day.
This flavoured rice is not so spicy. Its mildly flavoured with the typical Indian spices that go very well with broccoli. The addition of sweet corn makes it sweet and delicate. Overall, the broccoli rice is a neat and clear recipe with no much of preparation beforehand.

I have prepared this vegetarian broccoli rice in a pressure cooker making the task much more easier and faster. I have used the normal rice and not the basmati rice which I generally use  for flavoured rice, pulavs and biryanis. However, this broccoli sweet corn recipe is an exception. Now this rice dish is just an idea of preparing these kind of dishes, but you can always modify the recipe to suit your and your family's tastes and likes. 

You can also try other rice dishes like

Carrot Fried Rice

Coriander Coconut Pulav 

Mango Rice

Sprouted Channa Palak Rice

Amaranthus rice in coconut milk

Vaangi Bath Recipe

Methi Peas Pulav

Spinach Rice

Preparation

Chop the veggies into chunks and get them ready. Heat oil and ghee in a pressure cooker.

Add cumin seeds along with the spices namely dalchin ( cinnamon ), bay leaf, cloves, black pepper and cardamom. Do add the cashews also and sauté for a few seconds.

When the cashews turn light brown in colour, add sliced onions and slit green chillies.

Allow the onions to become transparent. Now put the ginger garlic paste.

Mix thoroughly and add the methi leaves.

Fry until the leaves wither. Now add the broccoli, carrot and sweet corn.

Mix well and add the diced tomatoes. Tomatoes are optional. If you wish, you can just skip them and add a little curd.

Saute for a few seconds and add the washed rice and biryani masala powder.

Add sufficient water and salt and cover with the lid.

Cook for 3-4 whistles. Serve hot with any raita of your choice. Or pack for lunch box.

Ingredients

Oil  1 tbsp 
Ghee  2 tbsp.
Bay leaf  1
Black pepper corns  13 - 15 corns ( in number )
Cloves  3
Green Cardamom  1
Cinnamon Stick  1"
Cumin seeds  1tsp
Cashews fistful
Onions 1 big
Green chillies  2
Ginger garlic paste 1 1/2 tsp
Methi Leaves  1/2 cup
Broccoli  1 cup
Sweet corn  1/2 cup
Carrot  1/2 cup
Tomatoes  1 big
Rice  1 1/2 cup
Biryani masala powder  1tsp
Salt to taste

Method

1. Heat oil + ghee in a pan and add the spices along with cumin seeds and broken cashews. 
2. When the cashews are coloured, add the sliced onions and slit green chillies.
3. Add the ginger garlic paste when the onions turn translucent. Saute for a few seconds. 
4. Now add the finely chopped methi leaves. Cook until they wither. 
5. Add the broccoli, carrot and sweet corn and mix. 
6. Add the tomatoes, washed rice, biryani masala powder and salt. 
7. Add enough water and cover with lid. Cook until 3 -4 whistles.
8. Serve hot with any raita or plain curd.

Notes

• You can always increase or decrease the amount of veggies in these kind of dishes. I love to have more veggies in every bite, hence add more veggies. 
• You can use any kind of veggies like beets, paneer, beans, etc,. as per your availability. 
• Addition of mint leaves will also give a unique flavour and aroma from the dish. 
• You can skip the tomatoes and add 5 tbsp. of curd .

  

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

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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. 

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kalakand recipe with paneer and condensed milk / Orange Kalakand burfi recipe /

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Kalakand Recipe with Paneer and Condensed Milk / Holi Special Food / Kalakand Burfi Recipe with Oranges

Kalakand - Indian milk cake sweet - an amazing dessert 🍨 which is made during festival seasons. This sweet is loved by almost everyone as it is so rich and delicious 😋. I have already posted the basic recipe of kalakand burfi. 

Today's post of kalakand has a twist in it. I have added some fresh orange 🍊 pulp which makes it more tasty with a unique and typical taste. When I googled for this recipe, I did not find any but I found mango kalakand. So I prepared this sweet on a similar basis using oranges as this is the season of oranges.

Talking about the taste, as I said earlier, it is very yummy. Though it is a bit chewy, it is a mouth watering sweet. I have prepared this milk cake for the occasion of Holi. The previous post of kodbale which is a savory snack is also a special recipe for Holi.

You can also check my other festive recipes like

Chena Poda

Pumpkin Halwa

Custard Apple Rabdi

Palkova Recipe

Sabudana Vada Recipe

Poha Kesari

Carrot Kheer

Boorelu

Coconut Jaggery Laddoo

Paneer Kheer    and   many more.....

Preparation

Heat milk in a pan. Allow it to come to a boil.

When it starts to boil, add curd. You can also add lemon juice or vinegar to curdle the m milk. But in the latter case, you need to wash the Chena under running water to get rid of the sour taste from the lemon or vinegar.

Keep stirring gently until the milk Is completely curdled separating the chenna and whey. Now switch off the flame and strain the whey. Strain in such a way that there is no moisture left in the paneer. 

Take the Chena ( without any moisture ) in the pan and put it on a low flame. Strain the chenna well without any moisture. My pic shows that there is water, but make sure that you are not left with any water to speeder the cooking process and to get a soft kalakand. 

Add the orange 🍊 pulp and mix well.

Add the condensed milk and keep stirring to avoid burning at the bottom.

Cook on a low flame until there is no moisture left.

Meanwhile keep a plate or a pan greased with ghee and set aside.

When the water is completely evaporated from the mixture and you are left with a mass, switch off the flame.

Transfer to the greased pan and even it with a knife. Sprinkle dry fruits of your choice and allow it to come to room temperature.

Keep it in the fridge for 2-4 hours or overnight and cut into desired shapes. Enjoy with friends and family.

Ingredients

Milk  1 l

Orange  pulp 1/4 cup

Condensed milk  1/4 cup + 4 tbsp.

Curd  4 tbsp.

Ghee  2 tsp

Nuts  to garnish

Method

1. Bring milk to a boil. 
2. Add curd when it is boiling and allow the milk to curdle completely.
3. Drain the whey from the chenna.
4. Take the Chena in the pan and put on a low flame.
5. Add condensed milk and orange pulp and mix well.
6. Cook on a low flame until the moisture is completely evaporated.
7. transfer to a greased pan and garnish with nuts of your choice.
8. Allow to come to room temperature and refrigerate for 2-4 hours or overnight.
9. Remove and cut into desired shapes.

Notes

• If you do not have condensed milk, then cook milk until 1/4 th of its volume and then add Chena and orange pulp.
• Do not cook Chena for long as it will become too hard if cooked for long.
• Alternatively, you can first mix condensed milk and orange pulp. Cook until thickened and then add chenna. This way, the kalakand remains soft and tasty.
•  It took a long time for me to get the water evaporated as I had not strained the chenna well. But you do not do the same mistake as mine. Do strain the paneer well and then add the remaining ingredients like orange pulp and condensed milk. 

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