Tuesday, February 25, 2014

Corn Kurma

Sweet Corn kernels - 3/4 cup
Onion - 1/4 cup, finely chopped
Capsicum - 3 tbspns, finely chopped
Ginger Garlic Paste - 1 tsp
Milk - 1/4 cup (optional)
Chili powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Coriander leaves - 1/2 tbspn, finely chopped
Salt - to taste
Oil - 2 tsps

To temper;
Cloves - 1
Cinnamon - 1/4 inch piece
Cardamom - 1

To grind;
Grated coconut - 1/2 cup
Poppy seeds - 1/2 tsp soaked in 1 tsp milk
Tomato - 1
Green chili - 1

Pressure cook corn for 2 whistles with enough water and salt. If using frozen corn, microwave for 1 minute. Keep aside. 
Soak the poppy seeds in a tsp of milk, set aside. Dry roast coconut till slightly browned. Saute tomato and green chili in 1/2 tsp oil. Once the tomatoes turn mushy add it to the mixer along with roasted coconut, milk and soaked poppy seeds. Grind it to a fine paste. Set aside.
In a pan, add 1/2 tsp of oil and saute the capsicum for 2 minutes, set aside. In the same pan add the remaining oil and add the items under 'to temper'. Now add onion and saute till it turns slightly browned.
Then add the coconut paste and saute till raw smell leaves. Add the chili powder, garam masala powder and saute till the masalas are well blended. Then add little water(say 2-3 tbsp) to make it to running consistency. Now add milk and allow it to boil for 3-5 minutes till oil separates. If it becomes thick add little more water. Then add sauteed capsicum and cooked corn. Allow it to blend with the masalas for 2-3 minutes. Garnish with coriander leaves and switch off. Serve it with pulaos and rotis!

Inspired from here

Friday, February 21, 2014

Stuffed Eggplant Curry

Brinjals / Eggplants - 15 small
Oil - 3 tbspns

For the stuffing:
Coriander Seeds - 2 tsps
Chana Dal - 1.5 tbspns
Urad Dal - 2 tsps
Oil - 1/2 tsp
Dried Red Chilies - 5-6 
Coconut - 2 tbspns
Salt as per taste

Heat a teaspoon of oil in a pan and add the coriander seeds, chana dal and urad dal and fry them on a medium flame till they are golden brown color. Remove them from the pan and set aside to cool down. In the same pan, add and fry the red chilies for minutes.
Grind the roasted ingredients, coconut, salt and roasted red chilies into a fine powder and set aside.
Wash the eggplants and make a plus (+) slit on the bottom of the eggplant. Keep one end intact. Now fill the stuffing powder into the brinjals.
Heat oil in a wok. Place the stuffed eggplants carefully into the wok and cover it with a lid.
Let it cook on a low - medium flame. Keep checking in between and turn the brinjals a little until they are evenly cooked. When they are soft, turn off the flame.
Serve hot with rice and ghee.

Inspired from here

Thursday, February 13, 2014

Homemade Paneer Soda

Sugar - 1/4 cup
Water - 1/4 cup
Rose Essence - 1/2 tsp
Plain Soda/Club Soda - as needed for topping

Mix sugar and water. Heat till the sugar dissolves in water. Cool completely. Add rose essence.
Fill a glass with ice cubes. Pour the syrup and top it with club soda. 
Syrup can be made ahead and can be store it in the refrigerator. Top it with soda just before serving.
Inspired from here

Monday, February 10, 2014

Carrot Rice

Basmati Rice - 1 cup
Ghee - 2 tsps
Cinnamon - 1/2" piece
Cloves - 2 
Peppercorns - 4 whole or Pepper Powder - 1/2 tsp
Cardamom - 1 
Onions - 1/2 cup, sliced
Grated Carrot - 1 cup
Salt to taste

Clean, wash and soak the rice for 30 minutes. Drain and keep aside.
Put 2½ cups of water to boil. Heat the ghee in a pressure cooker, add the cinnamon, cloves, peppercorns, cardamoms and onions and sauté till the onions turn translucent. Add the rice, carrots and salt and sauté for 5 minutes. Add the hot water and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Separate each grain of rice lightly with a fork. Serve hot.

Inspired from Tarla Dalal