Quick, Easy and Healthy Indian Veg dishes

Kashmiri Dum Aloo Made Easy

INGREDIENTS-

• Baby potatoes-12
• Yogurt-3/4 cup
• kashmiri red chili powder- 2.5 tsp
• Khoya/Mawa/solidified milk- 50g
• Fennel powder/Saunf-2 tsp
• Asafoetida /hing- 1/4 tsp
• Ginger powder/saunth-1.5 tsp
• Coriander powder-2 tsp
• Shahi jeera-1/2 tsp
• Salt-to taste

Tempering-

• Cloves-2
• Green cardamom-4
• Cinnamon-1/2 inch
• Bayleaves-2
• Pure ghee-2 tbsp
• Cooking oil-2 tbsp+to deep fry

PROCEDURE-

1. Wash potatoes and par boil in an open pan ,also add some salt in the water.
2. Peel the potatoes(peeling the skin is optional )and prick them well with a toothpick.this should be done perfectly and properly ,so the potatoes will absorb all the flavours and masalas.
3. Heat enough oil in a wide and deep pan and then add potatoes,and deep fry till golden red in colour
4. When the potatoes are done,they will float on the surface of the oil.
5. When done, drain on a tissue paper and keep aside.
6. In a small bowl ,take 1/4 cup water and add kashmiri chili powder and asafoetida,mix(A)
7. Heat ghee and oil in a heavy bottom pan.
8. Add cloves,green cardamom,cinnamon,bay leaves and the chili paste (A)
9. Saute for few seconds and then add whisked yogurt and saute for few seconds
10. Add 3 cups of water,fennel powder,ginger powder,coriander powder and salt and let it boil.keep stirring.
11. When water start boiling add fried potatoes,grated khoya and shahi jeera and mix.
12. Cover the pan with a lid and simmer for approx 20 minutes,keep stirring in between.
13. When the gravy thickens and potatoes will absorb almost all the gravy and oil start floating on the sides and top.then its done.
14. Serve with naan,paratha or rice

  Maswadi Recipe

 This is an authentic Maharashtrian Recipe typically cooked during festival times.











To Serve: 2

Ingredients:

For Stuffing:

1. 2 tbsp Sesame Seeds
2. 1/4 cup Dry coconut, grated
3. 1/2 cup peanuts
4. 2 tsp Poppy seeds (optional)
5. 4 large garlic cloves, finely chopped
6. 1 medium onion, finely chopped
7. 1/2 tsp garam masala
8. 1/4 tsp turmeric powder
9. 1/8 tsp hing
10. 2 green chilies
11. Oil as required
12. salt to taste

For Cover:

1. 1 cup Chickpea flour (Besan)
2. 2 tbsp oil
3. 1/4 tsp turmeric powder, 1/8 tsp hing, 1 tsp red chili powder, 1/2 tsp cumin seeds
4. 2 tsp garlic paste
5. salt to taste

For Garnishing:

1. 1/2 Cup Fresh coconut grated
2. 1/4 Cup chopped coriander leaves

Method:

• Dry roast sesame seeds, peanuts, grated coconut and poppy seeds separately. 
• Heat oil into a kadai. Add hing, turmeric powder. Then add onion and garlic. Fry the onions till golden brown. 
• Add the fried onions into a blender alongwith the roasted peanuts, sesame seeds, grated dry coconut, poppy seeds, green chillies, garam masala and salt and coarsely grind the mixture.
• Keep aside the above mixture for stuffing.
• Now start making the cover. Heat oil into a kadai. Add cumin seeds, hing, turmeric powder and garlic paste. As soon as garlic is cooked, add 1 cup water and salt. 
• Once the water starts boiling, add the besan and stir vigorously to avoid lumps. Turn heat to medium.
• Cover the pan and steam-cook for 4-5 minutes. To check the doneness, taste a pea-size portion. If it's not cooked then cover and cook for a few more minutes.
• Once the dough for cover is well cooked, place it on a clean damp cloth and pat the dough on it evenly (approx 1/2 cm). 
• Place the stuffing at the center and press it with your hands to make a cylindrical structure. 
• Bring together the two sides of the dough towards the center along with the cloth to cover the stuffing and press gently so that the ends stick together completely covering the stuffing from the top.
• Once the dough has acquired the shape, remove the cloth.
• Garnish it with chopped coriander leaves and grated coconut.
• Cut the roll into 1 inch pieces.

Note : The above can be served as it is or with gravy prepared with the remaining mixture of the stuffing.




















Easy Palak Paneer

To Serve : 2 - 3 persons

Ingredients:

• Paneer : 200gm
• Spinach : One bunch
• Onion : 2 medium sized
• Ginger garlic paste : 1tsp
• Green chillies : 2 - 4 depending on taste
• Salt : To taste
• Oil : 3 Tbsp
• Ghee : 1 Tbsp

Method:

1. Cut the Spinach leaves and wash them thoroughly with water 2 - 3 times.
2. Boil the spinach leaves and allow it to cool.
3. Peel and cut the onions into medium sized pieces.
4. Wash and stem the green chillies.
5. Cut the paneer into 1 inch cubes.
6. Put the spinach leaves in a blender along with the onions, ginger garlic paste and green chillies and grind to a smooth paste.
7. Heat oil in a kadhai or thick bottomed vessel. Put the spinach paste into the kadhai.
8. Keep it on low flame, stirring occassionally, till all the water has evaporated and a thick paste is remaining.
9. Add salt, paneer and ghee to the spinach and heat it for 4 - 5 minuts.
10. Remove from flame and serve hot with roti, naan or parathas.