Saturday, 12 September 2009

Palak Paneer - Indian Cheese-Spinach Curry

Palak Paneer is a delicious, hearty North Indian dish prepared with spinach and Indian cheese. This traditional greens based vegetarian dish is a rich, smooth, creamy curry where paneer cubes are cooked in a onion-tomato-spinach based gravy which is moderately spiced with Indian spices.

I have tried various variations of the Palak Paneer curry and one of my favorites has been this particular recipe given to me by a dear Punjabi friend, Darshan.

The smooth and creamy consistency, melt in the mouth paneer cubes and the simple ingredients which go into making this dish give it a delightful subtle sweet flavor that is sure to keep you satisfied. This curry makes a great accompaniment with rotis, naan or hot steamed rice

Palak Paneer Recipe

Prep & Cooking: 45mts

Serves 5-6 persons

Cuisine: North Indian


250 gms paneer (cubed and lightly fried till brown in a tsp of ghee)

3 big bunches spinach (discard the coarse stems) – blanch in hot water for 2 mts and make a paste and keep aside

1 ½-2 tbsp ghee (clarified butter)

1 tsp cumin seeds

2 onions finely chopped

2 green chillis slit length wise

1 tsp ginger garlic paste

1 tsp red chilli pwd

1 tbsp coriander pwd

2 big juicy tomatoes (blanched in hot water, peeled and pureed)

1 cup water (use the water in which spinach was blanched)

salt to taste

½ tsp garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick)

1 tbsp malai (top of milk)

¼ tsp kasuri methi (optional)

1 Add ghee in a heavy bottomed vessel and add cumin seeds and let them splutter. Add the onions and green chillis sauté them till light brown. Don’t burn them.
2 Add ginger garlic paste and fry further for 3 minutes. Add red chilli pwd and coriander pwd and combine well.
3 Add the tomato paste and let it cook for 5-6 mts on medium heat. Add the palak paste and let it cook further for another 4-5 mts.
4 Add the fried paneer cubes and combine. Cook covered on low heat for 3 mts. Add the palak water and salt and cook on medium heat for 10-12 mts.
5 Add malai, garam masala pwd and kasuri methi and mix well.
6 Reduce flame, cover and cook for 2 mts.
7 Serve hot with rotis or white steamed rice or rotis

Tomato Kothimira Pachadi

There is nothing more satisfying than cooking with vegetables grown in one’s own backyard. Today I used a few not so ripe orange tinge tomatoes from our vegetable garden to make a perfectly simple pachadi.

To make this deliciously tangy pachadi all you need are simple everyday ingredients like fresh firm tomatoes, coriander, green chillis, onion and the all important spice - cumin seeds. Ultimate in simplicity yet flavorful this chutney tastes best with idlis and dosas. The greenish shade of the pachadi is due to coriander which should not be overused and may play a dominant flavor but used subtly to harmonise with the tangy flavor of tomatoes.

Tomato Kothimira Pachadi Recipe

Prep & Cooking: 20 mts

Serves 3-4 persons

Cuisine: Andhra



4-5 medium sized tomatoes

1 onion, sliced

1/2 cup chopped fresh coriander (adjust)

1/2 tbsp cumin seeds

2 green chillies (adjust)

salt to taste

1 tbsp tamarind paste (optional)

1 tbsp oil

For the tempering/poppu/tadka:

1/2 tsp oil

1/2 mustard seeds

1/2 tsp split gram dal

8-10 curry leaves

pinch of asafoetida (optional)

1 Heat half a tbsp of oil in a non-stick pan. Add the cumin and let them brown. Add the slit green chillis and saute for a few seconds, add the sliced onion and saute for 4 mts on medium heat. Lastly add the chopped coriander and saute further for a mt. Remove and keep aside.
2 In the same pan, add a tsp of oil, add the chopped tomatoes and on medium flame saute till the rawness of tomato disappears and the water evaporates (approx 4-5 mts). Remove and keep aside.
3 Grind the sauteed onions, coriander, tomato, tamarind along with salt, to a coarse paste adding a few tbsps of water.
5 Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground pachadi. Serve with hot idlis or dosas

Tuesday, 23 September 2008



coconut scraped 1cup
sugar 1cup
ghee 1tbsp
milk 4tbsp

Method of preparation:

Heat ghee in a pan, add scraped coconut and fry until light golden brown. Now add milk and fry for 2 more minutes. Add sugar and stir fry until the sugar melts completely and the caramel sticks to the cocunut. U can make small sized balls if preferred.

Green gram dal bhaji(Pesara punukulu)


Whole green gram dal 1 cup
green chillies 5-8
curry leaves 10
cumin seeds 1tsp
soda 1 pinch
salt to taste
oil for frying

Method of preparation:

soak green gram dal for about 3 hours.
Grind green chillies, dal, salt into smooth paste with little water.
Add cumin seeds, curry leaves, soda to the above dal paste.
fry oil in pan, take spoonfuls of above paste and drop in oil.
Removed when fried and enjoy with your fav. sauce.

P.S. you can added little amount of rice flour to make the batter thick.

Thursday, 11 September 2008

Apricot Pudding


Apricots : 100 gm
Sugar : 75-100 gm
Cream : 1 cup
Almonds : 25 gm
Cashew Nuts : 25 gm
Vanilla Essence : ½ tsp
Strawberry Food Colour : a pinch


Clean apricots. Cook them in pressure cooker adding little water for 10 minutes.

Add sugar to the cooked apricots and stir continuously till the mixture reaches jam consistency. Add vanilla essence and strawberry food colour and turn off the fire.

Let the mixture reach to room temperature and put it in a pudding bwl. Garnish with chopped nuts. Keep the pudding in fridge. Serve chilled!

Vegetable Uthappam


Raw Rice : 3 cups
Black Gram : 1¼ cup
Onions : 2 (finely chopped)
Tomatoes : 2 (finely chopped)
Coriander Leaves : 2 tsp (finely chopped)
Salt : to taste


Wash and soak rice and gram seperately. Grind gram to a smooth batter and grind rice to a coarse batter.

Mix both the batters to gether and let it ferment for about 8-10 hours.

Just before making dosas, add salt and chopped onions and tomatoes.

Pour the batter on dosa tava and spread it to make thick dosas. Sprinkle oil and fry on both the sides. Serve with coconut or coriander chutney.

Onion Paratha


Wheat Flour : 2 cups
Bengal Gram Flour : 1 cup
Onion : 1 big (chopped)
Green Chilli : 1 (chopped finely)
Ghee : 1½ tbsp (chopped)
Red Chilli Powder : ½ tsp
Garam Masala Powder : ½ tsp
Coriander Leaves(Optional) : 1 tsp (chopped)
Salt : to taste
Oil : for roasting
Water : to make dough


Mix together wheat flour, gram flour, onion, green chilli, salt, garam masala, ghee, coriander, chili powder. Add enough water and kead the mixture to make a soft and stiff dough. Cover the dough with a damp cloth and let it stand for half an hour.

Knead the dough again. Make big lemon sized balls from the dough. Roll each ball into a circle. Roast the parathas on a hot giddle applying oil on both side till it forms brown specks on bot the sufaces.

Make egg sixed balls from the vegetable mixture and flatten each ball to form cutlet shape. Roll all the cutlets in bread crumbs. Heat oil in a tava, and shallow fry the cutlets. Serve with tomato sauce.

Serve parathas hot with yoghurt!

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