Egg Pulusu/ Egg in Tamarind Sauce

Egg Pulusu is one of my fav dishes.. Even though i ma not a big lover off boiled egg. I love this dish.. whenever it is egg curry, my mom used to sit beside me, jus to make sure i am eating all the egg. I used to eat only yellow, n the rest of the egg will be in my sunny's mouth.. I dnt know how he knows, but whenever it is egg curry, he used to take rounds around me. When my mom is nt there, Jus in a blink of eye  he snatches my egg white n leaves from there. God, i miss him so much.. So to avoid this  my mom used to make an omelette for me, so that i can get all nutrients of egg. Poor sunny.. But, he always had his share.. 
Here is the  picture of my darling sunny...

Anyways, coming to our toady's dish..The main ingredient, when it comes to 'Pulusu" is Tamarind, famous for its sweet tangy flavor...  When added along with jaggery or sugar, tamarind gives a very aromatic flavor to the dish...So todays dish of tamarind sauce holds eggs in it..

Ingredients:
Eggs: 4 boiled n peeled
Onion: 1 big. finely chopped
Tomato: 2 small, cubed
Green Chili: 3-4,  chopped diagonally
Tamarind paste: 2 tbsp, adjust according to your tangy taste
Red chili powder: 1tsp
Coriander powder: 1tsp
Salt: to taste
Jaggery: 2 tsp or to taste
Oil: 2 tbsp
Channa dal: 1tsp
Mustard seeds: 1tsp
Cumin seeds: 1 tsp
Curry leaves:1
Garlic: 2 pods, finely chopped
Coriander leaves: 1/2 cup chopped

Preparation:
1) In a pan heat oil, n add channa dal. Fry for 30 secs. Add mustard n cumin seeds n curry leaves. fry for 30 secs.
2) Stir in onions, garlic n green chili's. fry for 5 mins or until onions are transparent.
3) Add tomato n fry for 1min. Now add all spices n mix well.cook for 2 mins
4) Stir in tamarind paste n 11/2 cup of water. Mix well n bring to a boil on medium heat.
5) Add jaggery n boiled eggs. Mix well. cover n cook for 10 mins or until desired consistency, on medium to low heat. Adjust spices according to your taste..
6) Switch off n garnish with cilantro.
Serve hot with rice..

Tip:
Make  small small markings on egg with knife. This helps egg to absorb tamarind flavor..

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Reposted for Events

Hello Guys here are my entries for the ongoing events.
Dal with Collard greens, Potato in Poppy Almond Gravy and Capsicum Tomato Curry for Pari's Combo event of food Delicious.
All the dishes are going to be a part of Sri Lekha's "EFM Theme - Parathas and Gravies / Curries Series" of  Me and My kitchen


1) Dal with Collard greens

http://konasaniskitchen.blogspot.com/2009/10/this-is-my-first-post.html

2) Potato In Poppy Almond Gravy

http://konasaniskitchen.blogspot.com/2009/12/potato-in-poppy-almond-gravy.html
3) Capsicum Tomato Curry

http://konasaniskitchen.blogspot.com/2009/12/capsicum-tomato-curry-bell-pepper.html
These Three Are going to be a part of Pari's Combo event 

4) Lima Beans Curry

http://konasaniskitchen.blogspot.com/2009/11/lima-beans-curry.html
5) Collard Greens with Tofu

http://konasaniskitchen.blogspot.com/2010/01/collard-greens-tofu-dish.html
6) Methi Matar Malai

http://konasaniskitchen.blogspot.com/2009/12/methi-matar-malai-fenugreek-leaves-with.html
7) Saag Paneer with Spinach n Mustard greens

http://konasaniskitchen.blogspot.com/2009/12/saag-paneer-with-spinachsaagwala.html
8) Sorakaya Bejjala Pulusu

http://konasaniskitchen.blogspot.com/2009/12/sorakaya-bejjalu-pulusuanapakayalaukibo.html
9) Paneer Butter Masala 

http://konasaniskitchen.blogspot.com/2010/02/paneer-butter-masala.html
10) Hot Chili Red Kidney Beans Curry

http://konasaniskitchen.blogspot.com/2009/12/hot-chilli-red-kidney-beans-rajma.html


All the 10 Recipes are going to be a part of Srilekha's "EFM Theme - Parathas and Gravies / Curries Series" Of Me n Mykitchen

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Paneer Butter Masala

Paneer Butter Masala is a Punjabi dish. This dish is popular all over the world..Paneer is made by boiling milk n then breaking it by adding vinegar. Paneer Butter Masala is a bright colored dish made by onion n tomato puree. Actual paneer dish calls for heavy cream n lots of butter which is not that healthy. Using of lots of heavy cream keeps me away from making this dish regularly. But i tried this dish using evaporated milk for a party n every one loved it.. Since then paneer butter masala is a regular dish in my house. Evaporated milk is a reduced milk by removing water from it, so its better a substitute for heavy cream. Thus making our paneer butter masala healthier n lighter without satisfying the taste..

So here is the recipe for Healthy Paneer Butter Masala:
Ingredients:
Paneer: 15- 20 cubes
Onion: 3 medium
Tomato: 3 medium
Cashews : 1 tbsp
Evaporated milk: 1 can
Dry Masala's: Bay leaf, Cloves, Elachi - each 2 n Cinnamon stick 1 inch
Fennel Seeds: 1tsp
Ginger garlic paste: 1tsp
Turmeric: 1tsp
Coriander Powder: 1tsp
Garam Masala: 1tsp
Red chili Powder: 1-2 tsp
Kasthuri Methi: 1tsp
Salt: to Tate
Butter: Stick of 3 tbsp
Food Color: Red 3drops
Tomato Ketchup: 2 tsp
Preparation:
1) Soak cashews in  1tbsp of milk before u start cooking.
2) In a sauce pan, bring water to a boil. Add roughly chopped onions. Boil for 5 mins n let them cool.
3) In the same water, add tomatoes. Boil until Skin of the tomato breaks. Let it cool n remove the skin.
4) Puree onions in a mixer w/o adding water.
5) Puree de skinned tomatoes n soaked cashews.
6) In a pan heat butter n add paneer cubes. Fry until light brown color. Remove them into cold water to keep them soft. ( This step is optional) 
7) Add all dry masala's n fry for 1 min.
8) Add onion puree.  cook for 5 mins on medium heat, covered.
9) Stir in ginger garlic paste n turmeric. Fry for 1 min.
10) Add coriander powder, red chili powder m garam masala n rubbed  Kasthuri methi. Fry for 30 secs.
11) Add tomato -cashew puree. Mix well n add 1/3 cup of water. Cover n bring to a boil.
12) Add evaporated milk n food color. Stir slowly for 2 mins on  medium to low heat. Be careful, milk may splutter.
13) Cover n cook for 5 mins or until desired consistency.
14) Now add salt n Fennel seeds. Adjust spices according to your taste. Add tomato ketchup n rub some Kasthuri methi.
15) Stir in paneer. Cover n cook for 1 min n switch off. Garnish with Cilantro.

Enjoy this delicious  paneer butter masala with chapathi or rice..

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Lamb kheema/ Ground Lamb Curry Reposted For EFM Event

Lamb.......    This is the  word that makes Vishnu-- mouth watering. He loves NV very much n that too Lamb n Shrimp.
 Sunday's  in Andhra are incomplete without non-veg curries. We  people are so adapted of having non veg on Sunday, that if someone says their weekday dish is non-veg, we jus simple ask them... wat's the special

Here in Wisconsin, we get fresh lamb at local butcher shop, by name Sorgs Meats.. Normally, we get leg of lamb of fresh one's and ground lamb frozen one. You have to be really  careful with ground lamb,as they mince it from leftovers.
So i prefer you to wash n cook it. Normally i jus cook in microwave n drain the water from it. Again, i wash it  under running water putting the lamb in colander and then cook it.

                                                   
So here is the recipe..
Source: Own
Preparation time: 15 mins
Cooking time 45mins 
In this curry, adjust spices  according to your taste and water according to desired consistency. Cooking times may vary.
Ground lamb: 1 lb

Onion: 1large

Tomato puree: 1 cup or finely chopped tomatoes: 2

Green peas: 1/2 cup

Capsicum: 1/2 cup finely chopped(optional)

Green chili: 2-3 finely chopped

Ginger Garlic paste: 2tsp

Red chili powder: 1-2tsp

Coriander powder: 1tsp

Garam masala: 1 tsp

Meat masala: 2tsp(optional, but gives very good taste)

Paprika: 1tsp

Turmeric: 1tsp

Salt: to taste

Water: 2 cups
Bay leaves: 2
Cloves:2
Cinnamon:1 inch piece

Cooking:

1) In a microwave safe bowl, take 1 cup of water, 1tsp salt, 1 tsp turmeric n ground lamb. cook it for 5 mins.

 Stand fro 5 mins n cook it again for 7 mins. (This step is entirely optional. I cook in this way, bcoz it takes less time to cook n my lamb is frozen one. instead of keeping it out for hrs, i do this way.) Drain the water n mash it with spatula without any lumps.
2) In a pan, heat oil n add bay leaves, cloves, cinnamon. Fry them for 30 secs and add onions. Fry them until translucent. Now add, turmeric, ginger garlic paste n chillies.
3) Now, add the minced lamb n 1cup of water. cover it n cook for 15 mins on medium heat. Stirring it occasionally.

4)  Add tomato puree or chopped tomatoes and 1/2 cup water to this n cook for 10 mins (covered on med heat)( here i used home made pizza sauce which i already have. jus for a dif  taste n it tasted pretty gud).
5) Add spices, green peas n capsicum except garam masala n 1/2 cup water n cook for another 5 mins or to desired consistency.

6) Add garam masala n cook for 1min. switch off n garnish with cilantro.

7) Serve with rice or chapati, puri.

If u have any of your own versions or any suggestions, please post it in comments n i will post it for you.

Those who live in Southeast WI or Northern IL..
Sorgs would be a gr8 place to get fresh meat--
Sorgs - Quality Meats & Sausages
N4290 Hwy 14
Darien, WI
262.724.5554


This is going to be a part of EFM-Mutton Series of Me and My Kitchen

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Collard Greens with Tofu

 Collard Greens has occupied an important place in my kitchen, since i get to know about the nutrients n the health benefits.  Previously, i used to make salads with this. At first, i made collard greens dal n it was a big hit. It was so delicious..Though collard greens are cousins of mustard leaves, they do have their own distinct flavor. These greens stand out as a nutritional superstar. Really, it contains lots of nutrients that we require in our daily life such as vitamin A, K, C n omega-3 fatty acids and many more...

And, the other main ingredient in our today' s dish--TOFU- made from soy milk.  Tofu is a very good source of protein, specifically soy protein, as well as numerous other nutrients necessary for good health.
Combination of these both nutritious ingredients gives us a very healthy dish..

So lets come to the preapration part of this healthy dish..
Ingredients:
Collard Greens: 1 packet( frozen)
Tofu: 1 packet, Extra firm
Onion: 1 small, finely chopped
Tomato: 2 small, finely chopped
Green Chili: 3-4, halved
Oil: 1tbsp
Butter: 1tbsp
Ginger Garlic Paste: 2 tsp
Coriander powder: 1tsp
Cumin Powder: 1tsp
Garam Masala:1tsp
Chili Powder: 1tsp
Salt: To Taste


Preparation:
1) In a microwave bowl, add frozen collard greens and 1 tbsp water. Cook for 5 mins on high. Wait for 2 mins n cook again for 10 mins on 50% power.
2) In a pan, add 1 tsp oil n heat. Add chill's n fry for 1min. Stir in boiled collard greens n fry for 10 mins on medium heat, uncovered.
3) Grind collard greens to a smooth paste n keep aside.
4) In same pan heat 1tbsp oil. Add onion n fry for 5-6 mins or until onions are translucent. 
5) Add ginger garlic paste n turmeric. Fry for 2 mins
6) Stir in chopped tomato n fry for 3-4 mins or until tomato got mashed up.
7) Now add pureed collard greens. 
8) Add 1 tbsp water. Cover n cook for 15 mins on medium to low heat.
9) Stir in all the powders, salt n garam masala. 
10) Add tofu. Cover n cook for 5 mins.
11) Adjust spices n switch off.

Enjoy this healthy n tasty collard greens tofu dish with Chapathi or Rice..


Tip: Be careful when adding water to collard greens paste. I tried this dish before adding 1 cup of water n i ended cooking it for an hour, to remove water.
As collard greens has high water content, it leaves all the water, while u r cooking.

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Lamb curry/Mutton curry

Mutton  is the main non-veg curry in Andhra region. We can prepare endless varieties with mutton starting from basic mutton curry to the popular Hyderabad biryani or simply we can go with fried lamb chops. The juicy taste of mutton separates it self from other meat's.
Mutton taste better and  tougher than lamb. Lamb is the meat of young sheep where as mutton is from goat meat. We always prefer leg of lamb from our local meat store. Lamb curry is one of those regular dishes in my kitchen..

Cooked with a variety of spices along with onions n tomato, lamb gives a very good taste. Normally, i cook lamb in pan.It takes more time to cook lamb in a pan, but trust me when you are about to eat u will forget everything. Pressure cooked lamb curry tastes entirely different from pan cooked curry, even if the ingredients are same.
U can cook either ways, but i prefer you to cook in a pan. I usually marinate lamb overnight, so that the lamb absorbs all the spices. If u forgot or don't have that time its okay.. you can marinate it for 1 hr before u start cooking.
Source: own
Preparation: 20mins
Cooking: appx 45 mins
Ingredients:
For marination:
Lamb: 1 lb/ 500gms, cubed
Yogurt/curd: 2-3 cups/ well beaten
Green chili: 2 chopped
Ginger garlic paste: 1 tsp
Chili powder: 1tsp
Turmeric: 1tsp
Salt: 1tsp
Coriander powder: 1tsp
Meat masala: 1tsp(optional)( i used shan meat masala sometimes)
Garam masala: 1tsp
All dry masala's: Bay leaves,Cloves, Elachi- 2 each. Cinnamon stick 1 inch piece.

Mix all the ingredients in a bowl n cover it with a tight lid. Refrigerate it overnight or for 45 mins. Before u start cooking keep it out for 15 mins, covered.( I normally keep this outside, when i start chopping onions.)

For curry:
Onions: 2 big, chopped
Tomato: 3 medium, chopped
Green chili: 2, chopped
Cumin seeds: 1tsp
Bay leaves: 1
Ginger garlic paste: 2 tsp
Turmeric: 1tsp
Red chili powder: 1tsp
Salt: to taste
Coriander powder: 1-2 tsp
Garam masala: 1tsp
Tomato sauce: 1tsp( optional)
Meat masala: 1tsp(optional)
Oil: 2tbsp

Cooking:
1) In a pan heat oil, add bay leaves n cumin seeds. Fry for 30secs.
2) Add onion n a pinch of salt. Fry until onions are transparent.
3) Add turmeric, ginger garlic paste, green chili and fry for 2mins.
4) Mix n add the marinated lamb. Mix it well n cook for 5mins covered.
5) Add coriander powder, red chili powder, salt, water-1 cup n mix well. Cover it n cook on medium heat  for 25 mins, stirring occasionally.( Add spices little by little, u can adjust later if u want)
6) Add little water if gravy is too thick. Add meat masala at this point of time, if using. Cook for another 15 mins on medium heat. Keep an eye on curry or u may burn it.

When lamb is more than half cooked, it oozes out its own oil. U can see in this picture oil Floating on top of the curry.

7) Now, add tomatoes n cook for another 10 mins or until meat is tender. Adding tomatoes before will make lamb cook for longer time. So add when meat is more than half cooked.
8) Add tomato sauce n garam masala n cook for another 5mins. Adjust slat n  spices according to your taste. Be careful with red chili powder. After some time lamb absorbs the spices n it tastes really spicy, than u tasted before.
9) Switch off n garnish with cilantro.

Those who want to cook  in pressure cooker, do the same process from step 1-4. Now add all the spices except garam masala n 1/2 cup of water. Cook for 2-3 whistles. Here i am not sure about whistles because mine take jus 2 whistles while my friends cookers take 5, 8 even 10 whistles for one of my friends. I use prestige pressure cooker.
After releasing pressure, adjust spices  n add garam masala. cook for 3-5 mins. Switch off n garnish with cilantro.
We like it little bit thick, instead of floating. Enjoy your lamb curry with rice.

Note:When u cook rice add 1tsp snauf to rice n cook. this gives very flavorful taste to rice n whole meal too..
If u want to remove floating oil from curry, take 2 ice cubes in a deep bottomed spatula n immerse it in curry for 30 secs, repeating it 2-3 times.

This is going to be a part of EFM-Mutton Series of Me and My Kitchen

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Beerakaya Pala Koora/ Ridge Gourd with Milk Curry

Ridge Gourd is a common vegetable in most parts of the India. Its a very stomach soothing n comforting vegetable. There is another type of ridge gourd called as " Nethi Beerakaya" or " Silk Squash"popular for its buttery flavor. Most common dishes of ridge gourd from Andhra region are Ridge Gourd channa dal curry, Ridge Gourd chutney, Ridge Gourd milk curry, Ridge Gourd fry. Even skin of ridge gourd can be used for making chutney. So don't throw the skin of gourd next time... Store it in a ziploc bag n freeze it, until u got required amount..

Ingredients:
Ridge Gourd: 1 big, Peeled n finely chopped
Onion: 1big, Finley chopped
Drum Sticks: 5-6 pieces ( Optional)
Oil: 1tbsp
Channa dal: 1tsp
Red chili: 1tsp
Cumin Seeds: 1tsp
Mustard Seeds: 1tsp
Red chili Powder: 1tsp
Turmeric: 1/2 tsp
Salt: 1tsp
Milk: 1cup
Whipping Cream: 1tbsp( optional)

Preparation:
1) Peel the ridge gourd n chop it into small pieces. Sprinkle little salt. Mix n keep aside.
2) In a pressure Cooker, heat oil n add red chili. Fry for 30secs.
3) Add channa dal, cumin seeds n mustard seeds. Fry for 30 secs.
4) Add onion  n cook for 5-6 mins or until onions are translucent. 
5) Add Ridge Gourd n Drum Sticks. Sprinkle turmeric, red chili powder n salt.
6) Add 1 cup of water n cook for 3 whistles. Let it cool.
7) Now remove the lid n cook for 5mins on medium to low heat. Adjust salt n chili powder to your taste..
8) Add milk slowly by stirring constantly. Cook on medium to low heat for 5 mins.
9) Add cream n cook for 1 min
10 ) Switch off the stove.

Enjoy this soothing delicious Ridge Gourd Milk Curry with rice..

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Chole Masala/ Chick peas curry/ Garbanzo beans curry

Its cold outside n hungry stomaches are waiting for some hot food with steaming rice. I started to think what to cook for today's lunch n these chick peas flashed in to my mind, telling how  yummy n at the same time how nutritious they are.. Luckily, i had some boiled chick peas sitting in freezer. I always boil 3-4 cups of chick peas, rajma n black eyed peas individually n store them in freezer for up to 3-4 months.. This saves me lot of time..

Recipe for authentic Indian food, loved by people all over the world..
Source: own
Preparation time:  15 mins
Cooking time20 mins
Serves: 3-4 


Ingredients:
Chick peas 2 cups( Soak them overnight or for at least 7 hrs)  
Onion: 1medium sized, finely chopped
Tomatoes: 2 medium sized, finely chopped
Cumin seeds: 1tsp
Turmeric: 1 tsp
Ginger Garlic paste: 1 tsp
Green chili: 2, chopped
Channa masala powder: 2 tsp,(store bought, here i used badshah)
Red chili  powder: 1/2tsp(to taste)
Salt: 1tsp( to taste)
Oil: 1tbsp(normally, i use olive oil)
Lemon juice: to taste
Cilantro: 1/2 cup, chopped
Bay leaves: 2
Cloves:2
Elachi: 1
Cinnamon stick : 1 ( 2 inch piece)
Water: 4 cups + 2 cups

Cooking:
1) In a pressure cooker,  add chick peas, bay leaves ,cloves, Elachi, cinnamon stick, 1/2 tsp salt and water. Cook them up to 3 whistles n let them cool down. (If u want u can add a tea bag)

      I boiled these chickpeas 11/2 month before and still they are fresh...
2) Meanwhile, in a pan, heat oil n add cumin seeds. when they splutter add onions n green chili. Cook until onions are translucent. Add turmeric n ginger garlic paste n cook for 1min.
3) Now, add tomatoes n cook until they are soft. Mash them with spatula , so that they turned out into paste.( u can add little bit of water from cooked chick peas, to tomatoes)
4) Now, add water from cooked chick peas ,if u have any, or use 2 cups of water, and bring to a boil.
5) Add peas, Cover n cook for 10 mins. Now with spatula, mash some chick peas so that gravy turns out thick.

6) Cover n cook for another 5 mins on medium heat
7) Switch off the stove, garnish with cilantro. If u want u can add cream.
8) Before serving add lemon juice.

Enjoy with rice, chapathi, puri, naan.

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Sorakaya Bejjalu Pulusu/Anapakaya/Lauki/Bottle Gourd Curry

Sorakaya-Lauki-Anapakaya-Bottle gourd with so many names this  vegetable can be cooked in many ways. With bottle gourd one can make so many varieties ranging from soups, deserts to main dish... Lauki ka halwa is one of the popular deserts regardless of region..  Bottle gourd milk curry is one of those stomach  soothing dishes.. 
Now coming to this sorakaya bejjalu pulusu, this is my mom's signature dish. She calls this as a Non-Veg curry for vegetarians. This curry should be made spicy. We used to have this bottle gourd plant in our backyard back in India. She cooks this curry at least thrice a month. 
As fresh bottle gourds are high in water content, she used to put holes all over the bottle gourd at night. In the morning, all the water comes out of the gourd and it is ready for cooking. Removing water is most important thing in this curry. And the other important thing is you need to shallow fry bottle gourd pieces. Soaking in tamarind juice gives gourd pieces a unique tangy  flavor.
 As, i dont get that fresh bottle gourd here, so i jus pricked it one hour before cooking. 
Pressure cooker works jus fine for this dish...

Here is the recipe for my mom's signature dish...


Ingredients:
Bottle gourd: 1
Onion: 1 big, finely chopped
Tomato: 2 big, chopped into medium sized chunks
Green chili: 4 medium, chopped
Tamarind paste: 1tbsp--adjust tamarind to your taste n it entirely depends on the sourness of tamarind.
Oil: 1tbsp+ 3 tsp
Red chili: 2
Channa dal: 1tsp
Cumin seeds: 1tsp
Ginger garlic paste: 2tsp
Turmeric: 1tsp
Red chili powder: 1tsp
Salt: to taste
Corinader Podwre: 1tsp
Garam masala: 1tsp
Jaggery: 1tsp
Butter: 2tsp
Cream: 1tbsp(optional)


Preparation:
1) Prick bottle gourd with spoon or knife before 1hr u start cooking. If it is really fresh, prick it night before.

2) Peel n chop into 2 inch cubes.( Small pieces  will melt away in pressure cooker and curry doesn't comes good).

3) Mean while in pressure cooker, soak tomatoes, green chili, Red chili powder, salt, coriander powder with tamarind paste and  of 1 cup of water.
4) Now in  a pan, add 1 tbsp of oil n heat.  Add bottle gourd pieces in batch (little by little) n shallow fry for 3 mins.  Strain them  onto paper towels. Repeat the same process with remaining gourd pieces. Now, add shallow fried bottle gourd pieces to tamarind-tomato mixture m mix. Keep it aside.

5) Now, add  remaining oil. Add red chili, channa dal n fry for 30 secs.
6) Add cumin seeds n fry for 30 secs.
7) Add onion n fry for 6 mins or until onions are tender. 
8) Stir n turmeric, ginger garlic paste, Fry for 2 mins n switch off.
9) Add onion mixture to bottle gourd pieces and mix carefully.
10) Add 1 cup water and butter. Adding water depends on cooker. don't add to much water.
11) Cook for 3 whistles n switch off. let it cool.
12) Remove lid n taste it. Adjust salt n chili powder to your taste.
13) Add garam masala n jaggery. Cook for 2 mins on medium heat.
14 Switch of n garnish with cilantro.

Enjoy this delicious veg-non-veg curry with chapathi or rice...


Variation: 
1) If u don't have a pressure cooker u can cook in a pan. Cook for 20 mins on  medium to low heat instead of cooking in pressure cooker. Bottle gourd pieces must be fork tender.
2) If u have a wide bottom pressure cooking pan u can fry onions in it. Soak tamarind-tomato-bottle gourd pieces in a bowl.
3) Those who dont want to shallow fry piece, u can omit this step. But i  prefer to shallow fry. Don't add to much oil.

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Capsicum Tomato Curry/ Bell pepper Tomato Curry

Capsicum-Bell pepper-Green pepper,is a cute bright green vegetable with a unique, spicy flavor. Most of the times i make chutney's with capsicum. lately, i been making curries with capsicum, as it is Vishnu's favorite. Last week, i made this capsicum tomato curry n it was a big hit.. This curry has that comforting spicy flavor along with  sourness of tomato n the goodness of evaporated milk.

capsicum tomato curry is very easy to make n  tastes very good.
Recipe for capsicum tomato curry:
Ingredients:
Capsicum: 3,diced
Tomato: 2.diced
Onion: 1big,finely chopped
Great Value Evaporated milk: 1cup or 5 0z can
Green chili: 2.chopped
Ginger garlic paste: 1tsp
Oil: 1tbsp
Cumin seeds: 1tsp
Turmeric:1tsp
Red chili powder: 1tsp
Salt: to taste
Coriander powder: 1tsp
Garam masala: 1tsp

Preparation:
1) In a pan, heat oil n add cumin seeds.Fry for 30 secs.
2) Add onion n fry for 6-7 mins or until onions are tender.
3) Stir in turmeric, ginger garlic paste n green chili's. Fry for 2mins.
4) Add diced capsicum with a pinch of salt n 1cup water. Stir well. Cover n cook for 7 mins on medium heat.
5) Add tomato,chili powder,salt and coriander powder. Cook for 5 mins, covered on medium heat.
6) Add garam masala n stir well. Now add evaporated milk n bring to a boil.
7)Switch off n serve.

Enjoy this comforting Capsicum Tomato Curry with chapathi or rice...

Tip: U can substitute cream for milk. But i prefer evaporated milk.

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Saag Paneer with Spinach n Mustard greens/Saagwala

Saag paneer is a green leaves based curry. U can substitute any kind of leafy vegetable with spinach like mustard greens, methi, cilantro... Greens is a must vegetable in my kitchen. Regularly i make palak paneer with spinach. But, i got some mustard greens. So thought of making saag paneer,As i had some fresh paneer which i jus made...
Saag paneer is made with green leafy veggies where as palak paneer is made by pureeing the spinach n by adding paneer n a mix of spices. Each has its own unique flavor n aroma. Normally, i boil spinach in hot water for couple mins if i am preparing palak paneer. But for saag paneer, i roasted spinach n mustard green for couple mins to retain the color n nutrients.

Here is the recipe for Saag Paneer:
Ingredients:
Spinach: 2 bunches( i used bagged spinach)
Mustard greens: 2cup(tightly packed)
Cilantro: 3/4 cup,chopped
Paneer: 1cup grated/15 cubes
Evaporated Milk: 3/4 cup/ fresh cream: 2tbsp
Onion: 1 big, very finely chopped/pureed
Tomato: 1 small, finely copped
Green chili: 2-3,chopped
Ginger Garlic paste: 1tsp
Oil: 1tbsp
Cumin seeds: 1tsp
Red chili powder: 1tsp
Coriander powder: 1tsp
Turmeric: 1tsp
Garam Masala: 1 tsp
Salt: to taste:

Preparation:
1) In a pan, heat 1tsp of oil n add spinach,mustard greens,cilantro n green chili. Roast it for 5 mins on medium heat,uncovered.
2) In a blender, grind it to a smooth paste n keep aside.
3) In a pan, heat oil n add cumin seeds n fry for 30 secs.
4) Add onion puree n fry for 6-7 mins on medium heat.

5) Add ginger garlic paste,turmeric n fry for couple mins.

6) Add tomato n fry for 3 mins.

7) Add Spinach leafy's pure n mix well. Cover n cook for 8 mins on medium heat.
8) Simmer n add red chili powder, coriander powder, garam masala n cook for 1 min.
9) Add, evaporated milk or cream n cook for 3 mins on medium heat,uncovered. Stir vigorously.

10) Add grated paneer or cubes n cook for 2mins.
11) Adjust spices to your taste n switch off.

Enjoy this healthy delicious colorful Saag Paneer with rice or chapathi.


Tip: Add evaporated milk instead of cream. By using this you can save so much on calories n moreover it doesn't make any difference..

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