Sunday, January 5, 2014

Aloo Matar - Simple Magic with Potatoes and Peas

To All My Blogger Friends and Readers " A Very Happy New Year".

Magic...Yesss...sometimes we do have magic in our busy daily lifestyle. It comes in varied forms. One of the magical forms that I have in my day-to-day busy schedule is FOOD.... Trust me! I am not joking....

When some of the daily food recipes create magic...you do feel good. I call that magic as "Comfort Food". I feel magical when I have these foods. I am a person who hates lingering around a place for a long time. Kitchen is a place where I finish my stuff in a given period of time. I don't like recipes that take a long time. That's why you would see most of my recipes are quickies.




I would prefer to sit with my toddler and spend some more time with him rather than dillydallying....

Saturday, December 28, 2013

Makai Malai Paneer - No Onion No Garlic

Sometimes we do yearn for a "yummy-yummy-tasty tasty" meal. What happens when it is a NO ONION NO GARLIC day. Oh I mean days when you cannot ingest the key players in the kitchen (onion and garlic). 

I happen to have these days. But God charges my axons and dandrons and I can make some nice and tasty sabji or a complete meal without the key players.

One of the sabjis that I made was the regular Malai Paneer with some Makai (boiled sweetcorn) and that too a no onion- no garlic one. Boy it did taste good and I need to share it with people who truly understand what taste means.

Cottage Cheese and Sweetcorn in a Creamy Sauce
 My little one loved the taste. He was "YUM YUM". Hope to make this again soon.

Serves: 4, Preparation time: 15 mins, Cooking Time: 15 mins

Ingredients
  • Sweetcorn kernels, 1 cup, boiled
  • Paneer, 100 gms
  • Chilli powder, 1/2 tsp
  • Turmeric Powder, 1/4 tsp
  • Cumin Powder, 1/4 tsp 
  • Kitchen King Masala, 1/4 tsp
  • Cream, 1/2 cup
  • Milk, 1/2 cup
  • Salt
  • Sugar
  • Chopped coriander leaves


Method
  1. In a pan, heat some oil. When the oil is heated, add the corn.
  2. Saute well on a slow flame for a while till the corn becomes golden.
  3. Add the chilli powder, turmeric powder, cumin powder, and the Kitchen King Masala. Mix well.
  4. Now add some salt. Add the paneer pieces and mix well.
  5. Meanwhile, in a bowl mix well the milk, cream, and some sugar. (The sugar prevents the curdling of cream and milk in the gravy).
  6. Pour this mixture in the pan and mix well lightly. The gas flame should be low. If it is high, the cream mixture will curdle. Add some water. Mix well.
  7. Let the gravy simmer for a while.
  8. Garnish with the chopped coriander leaves.

Sunday, December 8, 2013

Safed Chane ki Sukhi Sabji

I have embarked a new journey...Started working again. The starting two weeks were a bit difficult as little Rohan is still getting used to the fact that he can stay without me. The separation anxiety is higher in the morning when he goes to school and I need to rush to work. Hopefully, things will become better.

It has been a long time since I posted a recipe. This recipe has been lying in my drafts for a long time. I made this couple of weeks ago. It is a simple, flavourful, and dry sabji. A great goer with hot phulkas or rotis.

A quickie made of white dry peas, which are soaked over night.

      
Dry Sabji of White Peas


















Wednesday, November 6, 2013

Choti Methi Ki Sabji - Baby Fenugreek Leaves in a Dry Gravy

Lunch times (Late eigthies)

Ajji: Open your mouth
Little Me: NO
Ajji: Please eat it. It is is not bitter like the other Methi.
Little Me: I DON'T WANT IT!
(Some chasing and running involved)

AJJI gives up.

I still remember the "Running-Catching" during meal times. This took place only when foods and tastes that I hated were involved. The above conversation took place when Ajji made Methi ki sabji or upkaris that involved the fenugreek and its varied forms.

Baby Methi Sabji

Monday, October 28, 2013

Red Chauli Dal - Guilt-Free

For some reason when I make this dish, the memories of monsoon season start fluttering in my head. The sheer redness of the red chauli or "chira" in Malayalam creates an excitement within the heart.

I remember there were kindergarten days when my Ajji used to run after me and feed me rice and this dal. Sometimes, I used to be out of sight when I heard her footsteps during lunch time. I HATED THIS DAL.Years after, during my teenage years, I had this dal at my friend's place (not knowing actually that this was one of my nonfavourites). I praised aunty a lot saying "Wah aunty kya mast dal hain" (Aunty, you have made a amazing dal). Soon thereafter my friend burst into a bubbling laughter "heehee..haaahaaa....You just ate what you hate" and I was :O. :(....I came home and I said sorry to my granny. After that episode, I graciously eat what my granny cooked...So here is the guilt-free dal that taught me a worthy lesson.


Red Chauli Dal


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