Matar Paneer & Ghee Rice | Tasty lunch recipe

 Matar Paneer is a tasty, creamy gravy that is made with fresh green peas & soft paneer cubes.

It's usually accompanied with chapathi or rice. I'm sharing a simple ghee rice recipe that tastes amazing with creamy matar paneer gravy.

#matarpaneer #mutterpaneer #gheerice #riceandcurry #ricerecipe #paneer #paneerrecipes #recipe #cooking #homechef #vegetarian #lunchrecipe #healthy

Curried Cauliflower for chapathi & rice

 Cauliflower is a versatile ingredient that we can use to make appetizers and curries in different ways. 

Cauliflower Manchurian is an appetizer that is loved by many.

Here, I'm sharing a curry made with Cauliflower that tastes great with roti & rice

Curried Cauliflower . .

. #cauliflower #cauliflowerrecipes #curriedcauliflower #cauliflowercurry #curry #curried #getcurried #recipeoftheday #recipes #reelsinstagram #reelitfeelit #vegrecipesofindia #vegetarian #veg #vegrecipes #vegan #vegetarianrecipes #lunchrecipes #lunchbox #lunchtime #lunch #dinnerrecipes #sidedish

Malai Palak

 Malai Palak - a creamy gravy is a delicious curry with rice or roti.

A tasty and healthy curry very easy to prepare.

#malaipalak #palak #curry #cooking #homechef #recipe #food #homecook #vegetarian #healthy #tasty #lunchrecipe #spinach #spinachrecipe

Veg Chopsuey

Ingredients

2 packet instant noodles

1 onion

1 green capsicum

1 red or yellow capsicum

A handful of green onions

1-2 carrots

4 to 5 baby corn

A handful of French beans

5-6 cloves of garlic

2 tbsp schezwan sauce

2 tbsp tomato ketchup

1 tablespoon hot and sweet chilli sauce

1 teaspoon soya sauce

1 teaspoon corn flour

Water as required

Oil for frying

Method

Boil 4 cups of water. Add the noodles, cook for 3 to 4 minutes. Strain the noodles and set aside on a separate plate to cool.

Cut the onions and capsicums into bite-sized cubes. 

Julienne the carrots, baby corn and french beans.

Finely chop the green onion stems and Garlic.

Heat 2 teaspoon oil in a pan. Add the onions and bell peppers. Saute on high heat for 2 to 3 minutes. Add the finely chopped garlic and half the green onions. Saute for another minute. Then add in the rest of the vegetables. Continue to saute on high heat for few minutes. The vegetables must be partially cooked and crunchy. After a few minutes, add in the sauces. Continue cooking on high for minute. 

In a bowl mix together one teaspoon of corn flour with some water. Pour this into the pan with the vegetables. Add more water if required to make a gravy. Turn off the heat and set aside.

In the meantime heat oil in a pan to deep fry the cooked noodles.

NOTE: Make sure that the noodles have cooled down before frying. Also the water must be completely strained from the noodles before adding it to the hot oil.

If noodles haven't cool down completely or or if there is water content in the noodles, it will soak up lot of oil while frying. It will also take more time to fry the noodles if they haven't cooled down.

Once the noodles are fried to a golden brown colour, remove from the oil and strain excess oil on a paper towel.

To serve :

Place the fried noodles on a serving dish and top with the gravy and vegetables.

Garnish with some chopped green onions and serve immediately.

#indochinese #chopsuey #noodles #lunch #dinner #vegetarian #recipe #homechef

Paneer in Coconut masala gravy

Ingredients

1 pkg paneer cut into cubes
2 medium onions (sliced)
2 green chillies (slit)
1 tsp red chilli powder
1 tsp sabzi masala
1 tsp fresh cream


To be ground to paste

1 cup grated coconut
2-3 green chillies
1" piece ginger
4-5 cloves of garlic
whole garam masala
a few peppercorns
3-4 small tomatoes

a small bunch of coriander & mint leaves

Method

Heat a tsp of oil in a frying pan.

Saute sliced onions & slit green chillies till golden brown.

In a separate pan, add a tsp of oil. Saute ginger, garlic, green chillies & garam masala. When the garlic is a light golden color, add the grated coconut & saute till light brown.

Remove the sauted masala & add small tomtoes & saute till it shrinks.

Remove the tomatoes & saute the coriander & mint leaves for a couple of mins.

Grind together the initially sauteed masala, tomatoes, coriander & leaves to a fine paste.

Add this paste to the sauteed sliced onions. Add chilli powder & sabzi masala to taste. Saute till the oil separates from the masala.

Then add 1/2 cup of water, cubed paneer & salt. Cover & cook on simmer till the paneer is soft & the gravy has thickened.


Turn off the heat & garnish with fresh cream.

Serve hot with chappathi or rice.

Stuffed Okra Masala

After a good harvest of Okra from my vegetable patch, I wanted to try something different with them. I had tasted stuffed bhindi (okra) at several occasions & decided to try making them in my kitchen.

Ingredients
15 - 20 okra

Masala Stuffing
2 tsp red chilli powder
2 tsp coriander powder
1 tsp jeera powder
1 tsp hing
1 tsp turmeric powder
1/2 tsp methi powder
salt to taste

Gravy masala
1 big red onion finely chopped
3-4 cloves of garlic (minced)
2-3 slit green chillies
1/2 cup tomato puree
1/4 cup fresh cream

Method

Mix together all the dry ingredients & set aside.

Wash & dry the okra using a towel. Make a slit half-way thru the okra (from the bottom).

Set aside 1 tsp of the dry spice blend for later.

Stuff the slit okra with the dry spice blend. Spread this in one layer on a baking sheet. Drizzle some oil on the okra.

Bake this in a 400F pre-heated oven for 25-30 mins.

Meanwhile prepare the gravy.

Heat 1 tsp oil in a pan & add the minced garlic. Saute for a few mins & add the chopped onions. Add the slit green chilles & saute till the onions are light golden. Then add 1 tsp of the dry spice blend & cook for a few mins.

Add the tomato puree & cook till the oil separates from the masala.

Add the fresh cream & reduce the heat.

Now slowly add the baked okra & coat them with the gravy. Cook on simmer for a couple of mins & turn off the heat.

Serve hot with rotis.

More pics from my garden...

Eggplant in coconut milk gravy

Ingredients

10-12 baby eggplant
1 tsp red chilli powder
1 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp chaat masala
salt to taste

For the gravy

3-4 cloves of garlic (minced)
1 big red onion (finely chopped)
1/4 cup tomato puree
1/4 cup coconut milk
chopped cilantro leaves for garnish
Oil as required

Method

Wash & dry the baby eggplant. Cut into four pieces.

Mix together all the dry spices & salt. Coat the eggplant pieces with 3/4 of the spices & 1 tbsp of oil.

Bake in a 425F pre-heated oven for 20 - 25 mins.

Meanwhile prepare the gravy - Heat 1 tbsp oil in a pan. Saute the garlic for 2-3 mins. Add the chopped onions & saute till light golden. Add the rest of the dry spices & saute for a few more mins.

Add the tomato puree & cook till the oil separates from the masala.

Add the baked eggplant & coat with the masala.

Mix the coconut milk with 1/4 cup water & add to the masala.

Cook till the gravy thickens & garnish with chopped cilantro.

Serve with chappathi/paratha.

Stuffed Masala Bhaingan

Ingredients

10-15 baby eggplant (washed & dried)

For the stuffing grind together:

1/2 cup grated coconut
4-5 pearl onions
2-3 cloves of garlic
1 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
a handful of cilantro
salt to taste

Method

Grind together all the ingredients for the masala.

Make a X slit on the bottom of the eggplant making sure not to cut it completely.



Stuff the slits with the masala. If there is extra masala spread it around the eggplant.



Heat 2 tbsp oil in a flat bottomed pan. Place the stuffed eggplant in one layer in the pan.

Cover & cook on medium heat flipping the eggplant so that both the sides are cooked. Once the eggplant is cooked, roast both sides without covering the pan.

Enjoy with chappathi or paratha.

Malai Mushroom Matar

Ingredients

1 cup green peas
1 cup button mushrooms (chopped)
2 red onions (finely chopped)
1 tsp whole garam masala
2 tsp ginger-garlic paste
1/2 cup tomato puree
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala powder
1/4 cup cashew paste(Soak a handful of cashews in warm water for an hr & grind to a fine paste)
1/4 cup fresh cream
a handful of chopped coriander leaves(cilantro)
salt to taste
2 tsp oil

Method

Heat oil in a kadai. Add the whole garam masala & chopped onions & fry till light golden.

Add the ginger-garlic paste & cook for 2-3 mins. Add the tomato puree, salt & masala powders. Cook till the oil separates from the masala.

Add the cashew paste dissolved in 1/2 cup of water & stir well.

Add the mushrooms & green peas. Cover & cook on simmer till the veggies are tender.

Turn off the heat & add fresh cream.

Garnish with chopped coriander leaves.

Serve hot with chappathi/paratha

Vegetable Stew

Ingredients

2 cups mixed vegetables cubed or chopped (potato,green beans,carrots,peas & cauliflower)
2 tbsp grated ginger
3-4 green chillies (slit or chopped)
1/2 cup coconut milk
2 tbsp coconut oil
a small bunch of curry leaves
salt to taste

Method

In a small pressure cooker add mixed vegetables, ginger,green chillies, salt , coconut milk & some water.

Cook on medium heat till you hear 4-5 whistles.

Turn off the heat.

When the steam is released, open the cooker. Add coconut oil, curry leaves & mix well.

Serve with dosa or aapam.

Kadai Paneer

Ingredients
200 gms paneer (cut into long strips)
1 red onion (thinly sliced)
1 capsicum (green bell pepper) - thinly sliced
1/4 cup tomato puree
1 tsp ginger-garlic paste
1 tsp red chilli powder
1 tsp coriander-cumin powder
1/2 tsp garam masala powder
1/2 tsp kasoori methi
1 tbsp fresh cream
coriander leaves to garnish
salt to taste
1/2 tsp sugar

Method

Heat oil in a pan. Saute ginger-garlic paste for 2-3 mins. Add sliced onions & capsicum. Saute till they begin to turn light brown.
Add the dry spices & cook for 2-3 mins.
Add the tomato puree & cook till the oil separates from the masala.
Add salt & sugar. Mix well.
Add the paneer pieces. Cook till the the paneer is tender.
Turn off the heat, add fresh cream & garnish with chopped coriander leaves.
Serve with chappathi/paratha.

Aloo Palak

Ingredients

2-3 potatoes ( boiled, peeled & cubed)
2 cups spinach
1 onion chopped
2-3 cloves of garlic chopped
2-3 green chillies
1 tsp garam masala powder
2 tbsp fresh cream
salt to taste
2 tsp ghee or oil
Oil for frying

Method

Blanch the spinach in boiling water for a few mins.

Fry the cubed potatoes & set aside.

Heat ghee or oil in a pan. Add chopped garlic & onions. Saute till they turn transparent. Add the green chillies & saute for a few mins.

Grind this mixture & the blanched spinach to for a smooth paste.

Pour the paste into a pan. Add water if required. Add salt, garam masala & cook for a few mins.

Turn off heat & mix in the fresh cream.

Add the fried potatoes.

Serve hot with chappathi/paratha.

This recipe is a part of CWF - Spinach

Vegetable Manchurian

Ingredients

For vegetable balls
1 small cabbage (shredded)
2 carrots (finely grated)
1 small capsicum (green bell pepper) (grated)
2 green chillies (chopped)
3-4 tbsp corn flour
1/2 tsp baking powder
salt to taste

For the gravy
4-5 cloves garlic (minced)
1 big red onion (chopped)
4-5 green chillies (chopped)
a bunch of green onion stems (chopped)
2 tsp soya sauce
2 tsp chilli-garlic sauce
1 tsp tomato ketchup
a small bunch of chopped cilantro

Oil for deep frying

Method

Combine together all ingredients for the vegetable balls. Form into small lime-sized balls. Deep fry on hot oil till golden brown.

Heat 2tsp oil in a separate pan. Saute garlic,onions,green onions & green chillies.

When this turns golden brown, mix in the sauces. Add 1 tsp cornflour mixed with 1/4 cup of water to get a thick gravy.Add salt & pepper to taste.Cook for a few mins.

Add the fried vegetable balls & coat well with gravy. Turn off the heat & Garnish with chopped cilantro.

Serve hot.

Aloo Dum(Baby potatoes in spicy gravy)

Ingredients

5-6 Baby potatoes

1 onion (ground to paste)

1 tsp jeera

1 tsp red chilli powder

1 tsp garam masala powder

1 small tomato (ground to paste)

2 tbsp plain yoghurt (curd/dahi)

a bunch of finely chopped coriander leaves

a pinch of sugar

salt to taste

oil for frying

Method

Boil & peel baby potatoes.

In a pan,heat 2 tbsp oil & add jeera seeds to it. Add the peeled baby potatoes(whole) into the pan & fry till all the sides turn golden brown.

When the potatoes are done, remove from pan & set aside.

In the same pan, add the onion paste & saute till it changes colour. Add the dry masalas & saute for a few mins. Take care not to burn the masala. Add the tomato paste & cook on low flame for a few mins. Then add the beaten yoghurt & cook on low heat for 2-3 mins.

Add salt to taste & a pinch of sugar. The sugar helps bring down the sour taste of the tomato & yoghurt.

Now add the potatoes,turn off heat & coat the potatoes with the gravy. Cover for a few mins for the potatoes to absorb the flavour.

Garnish with finely chopped coriander leaves.

Serve hot with roti.

Dal - Palak II (Moong Dal with Spinach)

Ingredients

1/2 cup moong dal

1 cup chopped spinach/palak

1/2 cup Coconut Milk

2 red onions (finely chopped)

4-5 cloves garlic (minced)

1 big tomato(finely chopped)

3-4 green chillies (slit)

1/2 tsp turmeric powder

2 tsp oil

For seasoning

1 tsp oil

1/2 tsp cumin seeds

3-4 dry red chillies

a handful of curry leaves

Method

Wash the moong dal. Add the chopped spinach, 1 cup water, turmeric powder and pressure cook till the dal is well cooked (approx 5-6 whistles)

In a pan, heat oil.
Saute the chopped onions and garlic. Add the slit green chillies and saute till the onions are light golden.

Add the chopped tomatoes. Cover and cook till the tomatoes are soft and the oil separates from it.

Add the cooked and mashed dal with spinach. Add 1/2 cup water or more based on the required consistency.
When it begins to boil, bring the stove to a simmer and add the coconut milk.
Cook on simmer for a few mins. Add salt to taste and turn off the heat.

To season: Heat a tsp of oil in a small frying pan. Add the cumin seeds and wait till it crackles. Add the dry red chillies and curry leaves and fry for a min.

Add the seasoning to the gravy.

Pour into a serving bowl & serve hot with rice/roti.

Pazham Pulissery

Another delicacy with Nendra Pazham.....

Ingredients

2 ripe bananas(nendra pazham)

1 cup plain yoghurt

1/2 cup grated coconut

4-5 green chillies

1/2 tsp turmeric powder

1 tsp sugar

a small bunch of curry leaves

3-4 dry red chillies

1 tsp oil

1/2 mustard seeds

salt to taste

Method

Peel & slice the banana into thick round pieces. Add water & turmeric powder to the banana pieces & cook till they become soft & tender.

Beat yoghurt & add to the cooked banana.

Grind together coconut & green chillies to a smooth paste. Add the paste to the yoghurt & banana & mix well.

Cook on medium heat till the yoghurt gets frothy. Add 1 tsp sugar & salt to taste.Do not boil.

Turn off heat.

Season with mustard seeds,red chillies & curry leaves fried in 1 tsp of oil.

Serve hot with rice.

Dal Fry

Ingredients

1 cup yellow moong dal

2-3 cloves of garlic

1 red onion

3-4 green chillies

1 tomato

a small bunch of cilantro

a pinch of turmeric powder

salt to taste

For seasoning

1 tsp mustard

2-3 dry red chillies

3-4 curry leaves

Method

Finely chop garlic,onions,tomato & cilantro & slit green chillies.

Heat 1 tsp oil in a pressure cooker. Add chopped garlic & saute till it begins to turn light brown. Add chopped onion,green chillies & saute. Add chopped tomato,cover & cook on simmer for 4-5 mins. Pour 2 cups water, add washed moong dal,turmeric powder,cilantro & salt to taste.

Pressure cook for 2-3 whistles.

To season: Fry mustard seeds,dry chillies & curyy leaves in 1 tsp of oil.

Add to the dal.

Serve hot with rice/chappathi.

Puttu & Payaru

Puttu പുട്ട് is a culinary specialty in Kerala. It is made by steaming wet rice powder.

It is served with pappadam & pazham(banana) / kadala curry/payaru curry.

Puttu is made in a puttu maker which is cylindrical in shape.

Puttu

Ingredients

2 cups rice flour(roasted)

1/2 cup water

salt to taste

1 cup grated coconut

Method

Take rice flour in a bowl & add salt to taste. Mix well.

Sprinkle some water on it & mix with ur hands to make a crumbly mixture. Do not add too much water. The mixture should be moist & crumbly.

Sprinkle 1tsp shredded coconut on the base of a puttu maker. Add 3-4 tbsp rice flour mixture over the coconut. Repeat this till the puttu maker is full. The topmost layer should be coconut. Cover the puttu maker &

Steam cook for 10 mins.

Serve hot with kadala curry /payaru curry(below)

Payaru Curry

Nutritional Value: Sprouts are considered an excellent and inexpensive substitute for expensive fruits since both are rich in fibre and vitamins. Sprouts are also a rich source of assimiable minerals such as calcium, magnesium, phosphorus, potassium and zinc.

Ingredients

1 cup whole moong dal(sprouted)

1 cup grated coconut

1 red onion

1 chopped tomato

4-5 dry red chillies

4-5 curry leaves

1 tsp mustard seeds

1 tsp oil

salt to taste

a bunch of finely chopped coriander leaves

Method

To sprout moong dal, soak dal for 5-6hrs in water.After 5-6 hrs drain the water & cover with a moist cloth & leave overnite.The next morning pressure the sprouted dal till u hear 3-4 whistles.

For the curry, Grind coconut, onions & red chillies to a smooth paste.

In a pan,heat oil & add mustard seeds. Wait till they splutter.Add 2 red chillies & curry leaves & fry for a min.

Add the coconut paste & fry for a few mins. Add the cooked dal, chopped tomatoes, salt to taste & 1/2 cup of water. Bring to a boil & cook for 5 - 10 mins.

Turn off heat & garnish with chopped coriander leaves.

Serve hot with puttu.

Sweet & Sour Vegetables

Ingredients

2 cups mixed vegetables thinly sliced(carrot,beans,mushrooms)

u cld also add babycorn,cauliflower or other vegetables of ur choice.

a bunch of spring onions(finely chopped)

1 tsp ginger-garlic paste

1 tsp soya sauce

1 tsp thai style chilli sauce

1 tsp tomato ketchup

1 tbsp cornflour(dissolved in water)

1/2 tsp sugar

1 tsp ground pepper

1-2 tsp oil

salt to taste

Method

Heat oil in a pan. Add ginger-garlic paste & saute till it turns brown.

Then add the chopped spring onions & saute till they change color.

Add the veggies & saute them on medium heat for a few mins/till they r half cooked.The veggies should be a little crunchy & not be fully cooked.

Dissolve chilli,tomato & soya sauces in 2 cups of water & add to the veggies. Bring to a boil.

Add sugar, salt & pepper.

Add the cornflour dissolved in water.

The gravy will begin to thicken. When the gravy thickens to required consistency,turn off heat & garnish with chopped spring onion.

Serve hot with fried rice.

Rajma Masala (Red Kidney Beans)

Nutritional Value: Kidney beans are a very good source of cholesterol-lowering fiber.In addition to lowering cholesterol, kidney beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.

Ingredients

1 cup Rajma (soaked overnight)

2 onions (finely chopped)

3-4 pods of garlic(minced)

2 tomatoes (pureed)

2 tsp of chilli powder

1 tsp of garam masala powder

1 tsp of cream(malai)

a small bunch of cilantro(finely chopped)

salt to taste

Method

Soak the rajma overnite(approx 7-8 hrs)

Pressure cook till u hear 5-6 whistles &turn off heat.

Meanwhile, in a pan, heat 2 tsp of oil & add the minced garlic. When it begins to turn brown, add chopped onions & saute till it turns golden brown.

Add the dry masalas & saute for a few mins.

Then add the tomato puree & cook for a few mins till it begins to leave the sides of the pan.

Add the cooked rajma, salt & some water to bring to required consistency.

Allow to cook for a few mins. Turn off heat before adding cream & mix well.

Garnish with chopped cilantro.

Serve hot with roti.