Sweet and Spicy Peanut Chutney

This Chutney is a great accompaniment to Dosas, Upma and Poha.One of my favourite chutneys so far with so less ingredients. The sweetness of the peanuts and spiciness from chillies gives a great flavour which you will love and make it so often in your kitchen.
You can have this with or without the tadka.

Ingredients:
1 cup Peanuts (Dry Roasted)
2 Tbsp Dessicated coconut
4-5 Redchillies(adjust to your taste)
Salt to taste

Blend all the Ingredients above to a paste with required amount of water.

For Tadka:
1 Tbsp Oil
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
6-7 Curry leaves
2 Whole Redchillies

Heat oil in a pan add mustard seeds and cumin seeds. When it starts spluttering add redchillies and curry leaves.Now add the peanut paste and let it boil for 2-3 minutes. Serve with your choice of Dosa,Upma or Poha.

Soya in Lentil Curry

Soya is the best alternative to meat for vegetarians. Having great protein content soya chunks are always a hit in our family.

Ingredients:

15- 20 Soya Chunks
1 cup Bengal Gram Dal / Chana Dal
1 Tbsp MDH Meat masala Powder
1/2 Tsp Turmeric
Salt to Taste
1 medium onion chopped
1 Tbsp Ginger Garlic Paste
1 Tsp Kasoori Methi
2 Tbsp oil

Soak Soya chunks in boiling water for 10 minutes.
Cook the Chana dal and soya chunks with water,salt and turmeric in a pressure cooker till 3-4 whistles.
In a pan add oil.When the oil is hot add chopped onion and fry till golden brown. Add kasoori methi and ginger garlic paste and fry for 2-3 minutes. Add the Meat masala Powder and fry for 2-3 minutes.
Put this in Dal and let it cook for 10 minutes. Serve hot with Plain Rice.

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Plum Crumble with oats and almonds

Fruit crumble is an easy desert to prepare. It can be prepared with Apples, peach, Berries or any fruit you have.
I prepared it with Plums which I bought from my local farm shop. You can alter with one of your choice.

Ingredients:

4-5 Plums chopped
1 Tbsp caster sugar

For Crumble:

2 Tbsp All Purpose flour/Maida
2 Tbsp Butter
2 Tbsp Oats
10 Almonds(Ground to coarse powder)
1 Tbsp Brown Sugar
1 Tsp Almond Essence (optional)

Mix chopped plums and Caster sugar together and put in the baking dish.
Mix Maida and Butter with your hands tilll it looks like bread crumbs. Add oats,ground almonds, brown sugar, almond essence.
Put the crumble mixture over plums. Bake for 30 minutes in an pre-heated oven at 180c.
Serve with Cream, Custard or Ice cream.

Aam Panna

Aam Panna is a Bengali summer drink. Raw mangoes are burnt on open flame like Aubergines for Baingan Bharta. The pulp is used to make this refreshing drink.

Ingredients:
6 Small raw mangoes
1/2 Tsp Kala Namak/Black Salt
2 Tbsp Sugar
1/2 Tsp Cumin powder
Water as required
Few Ice cubes

Roast mangoes on open flame.

Let it cool and deskin the mangoes and take out the pulp.

Blend the pulp , salt,sugar,cumin powder, cold water.

Serve with few Ice cubes.

Mushroom Chowmein.....Hakka Noodles

There are some days when I am too lazy to cook a lavish dinner.....uuumm rather I would like  to cook something  easy and fast.
Chowmein has always been my favourite when I was studying. Atleast  once in two weeks we friends used to go to our favourite restaurant to have it. Now whenever I prepare chowmein I remember those old days.

Ingredients:

1/2 Packet of Eggless Noodles
1 Medium Carrot thinly Longitudinally cut
2 cups of thinly shredded cabbage
150 gms of button Mushrooms
2 Tbsp Olive oil + 1 Tsp Oil
1 Tsp Garlic Chopped
2 Tbsp Soya Sauce
1 Tbsp Chilli Garlic Sauce (or use instead Tomato Ketchup And chilli Sauce)
1 Tbsp Chilli Oil
1/2 Tsp Black Pepper Powder
Salt to taste

Boil water in a pan. Add Salt and 1Tsp oil to boiling water. Add the Noodles and cook till aldante. Strain and keep aside.
Take a big Wok and place it on highest flame possible. Add oil to the wok followed by garlic and all the veggies and mushrooms stir fry for 3-4 mins till all the vegetables cook but should have crunch in it.
Add all the sauce,salt and pepper powder and mix.Now add the strained noodles to it. Mix all together.
Add the chilli oil and switch of the flame.

Note: You should do the whole cooking on highest flame.

Aloo Matar Paneer Curry : Without Onion Garlic

This is one of my favourite recipe during vrat days as it can be prepared in less time and it is really simple and tastes delicious.

Ingredients:

150 gms Paneer Cubed
2 medium sized potato boiled and cubed
1/2 cup  Green Peas
2 pods of Cardamom
2-3 Small Sticks of Cinamom
1/2 tsp Zeera(cumin seeds)
Pinch of Hing
1 Tbsp Kasoori Methi
1/2 tsp Redchilli powder
1 tbsp Curry powder
1 Tbsp Ginger green chilli Paste
1 medium Tomato
5-6 Cashews
1 Tbsp Ghee

Make a paste of ginger, green chilli , Tomato and cashews.
Add Ghee to kadai and when ghee is hot add cumin seeds, cardamom pods and cinamom sticks.Then add kasoori methi, boiled cubed potato, green peas and paneer. Add Red chilli powder and curry powder and stir for 1-2 min.
Add the prepared tomato paste and let it cook  covered. Once ghee oozes out of the curry it will be done.

Baghare Baingan

Baghare baingan is a south Indian Hyderabadi recipe which is mostly served with Biryani. At my home   it is my DH one of the favourite dish , he likes to have it with plain rice.
First time we had it at a friends place and my DH got hooked by this dish and after that it has a special place in our dining table.
Baghar means Tadka or Tempering and Baingan is Aubergine or Brinjal. In this recipes small round brinjals with their stalk are used.

Ingredients:
10-15 Small round Brinjals
1/2 tsp Turmeic
Salt to taste
oil for shallow frying

For Masala:
2 Tbsp Sesame seeds
2 Tbsp Poppy seeds
1 Tbsp Coriander seeds
4 Tbsp Dessicated Coconut
4 Tbsp Peanuts
4-5 Red chillies
1 lemon sized tamarind  soaked to extract pulp

For Tadka:
1 Tbsp Olive oil
1 tsp Mustard seeds
10-12 Curry leaves

Slit brinjal into four keeping the stalks intact.

Dry fry all the Masala ingredients except tamarind individually. Make a paste of all the ingredients for masala.

Take oil in a kadai and fry brinjals. Add Salt and turmeric . cook till brinjals are soft  but not mushy. Add the masala paste and water if needed. Let it cook for 10 minutes.
In another pan take oil , add mustard seeds when it starts to splutter add curry leaves. Put this tempering to cooked masala baingan.

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Aloo patrakobi kassa (Cabbage Masala)

In odisha fulkobi(cauliflower) and patrakobi(cabbage) are mostly available during winter.Although now it is available through out the year but it has its best flavour during the winter.
As we get the cabbage here all round the year so it has a place in my kitchen through out the year.
But for this recipe Ialways use the sweet heart cabbage.If you dont get sweetheart cabbage you can use green cabbage instead.
It goes very well with rice and roti.

Ingredients:

3 cups of thinly sliced length wise cabbage
1 medium sized potato sliced length wise
1/2 cup Green peas
1 medium size onion finely chopped
1 tbsp ginger garlic paste
1 medium sized tomato
1/2 tsp turmeric
1/2 tsp red chilli powder
1 tsp curry powder
2 tbsp olive oil
salt to taste

Heat oil in a pan add chopped onion and fry till light brown. put ginger garlic paste and tomatoes and fry for 2-3 mins. Then add all the powders and fry for 5 mins sprinkle little water if needed.Add the cabbage and potato and mix properly and cover it.let it cook for 10 mins stirring in between.
Add the green peas (if frozen) or add the fresh peas with cabbage and potato.
Let it cook for 2-3 mins. Enjoy with phulka as we did.

Nutty Plum Mini Tart

Plum and nuts are both my favourites so thought of combining both and got a delicious desert or snack.

Ingredients:

1 Sheet of Frozen puff pastry
250 ml mascaropone cheese
1 Tbsp Dry fruits
1 Tbsp Cashews
1 Tbsp Almonds
1 Tbsp Pistachios
1 tbsp Rasins
4 Tbsp Brown Sugar
2 Tbsp Dessicated Coconut
1/2 Tsp Cardamom Powder
3 Plums chopped

Grind Dryfruits,Cashews,Almonds, Pista,coconut, Raisins, and Cardamom Powder into a coarse powder.

Mix Mascaropone cheese, nuts mixture,Brown Sugar,Plums together.

Cut Small Circular discs out of pastry sheets and line in a baking tray or cookie tray.

Put one tablespoon of mixture into each pastry sheet. Top it with few chopped plums.Bake in a pre heated oven of 200 c for 15 minutes.

Enjoy a bite size desert.

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Peshawari Paratha

Peshawari paratha is a sibling to peshawari naan and kashmiri naan. It is best served with a spicy curry.

Ingredients:

2 cups of whole wheat flour
1/2 cup Maida (Plain flour)
1 tsp Kalonji (Nigella Seeds)
1 tsp Salt
2 Tbsp Yoghurt
1 Tsp Butter or Ghee
Water as required

Mix all the ingredients to make a soft pliable dough. Cover and keep aside for 30 mins.

For Stuffing:

2 tbsp Dryfruits
2Tbsp Cashews
2 Tbsp Almonds
2 Tbsp Pistachios
1 Tbsp Raisins (Sultanas)
4 Tsp Dessicated Coconut
2 Tbsp Sugar
1/2 Tsp Saunf (Fennel seeds)
1/4 tsp Cardamom powder

Grind all the stuffing ingredients together to a coarse powder.

Now make equal balls of the dough prepared. Stuff the Nuts mixture into each dough ball.

Roll each ball into circular disc and fry both the sides on gridle till it is cooked. Spread butter on both the sides.

Paneer and Mushroom Gravy with Tandoori Masala

This recipe is easy and tasty. Although it requires marination but instead of grilling I thought of cooking on a wok and it turned out delicious. Give it a try and you will love it.

Ingredients:

1 packet of Paneer
10-15 Mushrooms
5 tbsp GreekYoghurt
1 tbsp Tandoori Masala powder
1 medium sized onion chopped
1 tbsp Ginger Garlic Paste
1/2 tsp Red chilli powder
1 tbsp kasoori methi
1 Tbsp Mustard oil
Salt to taste

Mix everything together except salt and marinate it for 8-10 hours.
Heat wok or kadai to its highest temperature.when the wok is too hot pour the marinate mixture into it and add salt and mix it. cover it and let it cook on slow flame for 30 minutes stirring in between.You can check it is cooked when oil oozes out of the gravy.
Enjoy with hot roti or naan.

Chatu Bara (Mushroom Cutlet)

This weekend we brought a very big packet of Mushrooms as we were planning a barbeque in the garden with a lovely sunny weather. But busy with other chores could not have a barbeque. So thought of preparing some chatu bara.Mushroom in odia is known as chatu and bara is a term used for vada in south india.

Chatu Bara is a delicious snack or appetizer and can also be served as a side dish with rice.

Ingredients:

1 packet of mushrooms
1 medium sized onion
Oil for shallow frying
4 tbsp Chana Dal
4 tbsp Rice
3 Redchillies
1 tbsp Zeera(cumin seeds)
Salt to taste

Soak Chana Dal and Rice for 4-5 hours. Make a paste of chana dal, rice, redchillies, zeera, salt.
Add chopped onion and chopped mushrooms to it. Shallow fry the batter into cutlets in medium flame .

Palak Paratha

I was wondering today what to cook and checked my refrigerator and saw some spinach in the packet sitting there after I made palak paneer with these so thought of utilising it today for my lusciously green and healthy palak paratha.

Ingredients:

2 cups of palak(Spinach)
4 green chillies
2 cup of wheat flour
1 cup of Besan(chickpea flour)
1 tbsp white sesame seeds
1 tbsp sambhar powder
1tsp salt
1/2 tsp turmeric
Butter

First mix in all the dry ingredients.

Blend spinach and green chillies with little water.

Pour the spinach puree to the dry ingredients and prepare a pliable soft dough.

Let it sit for an hour covered.
Make small equal ball out of it and roll like rotis.
Take a gridle and cook both the sides till done. spread butter on both sides and spread hot with yoghurt and pickle.

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