Category: indian

Mutter-paneer (Peas and Cottage Cheese Curry)

Mutter-paneer (Peas and Cottage Cheese Curry)

by Shailaja Nair ♥ 1 Comment

Mutter-paneer is a dish that I make very often. It is light and it’s refreshing taste of tomato and garlic makes it the best accompaniment for rotis or rice. You can use fresh or frozen peas. If using fresh peas, you need to cook it a little longer. Use paneer or cottage cheese cubes.

Fresh taste

Ingredients

(Serves 5)

Peas 250 g

Paneer or cottage cheese 200 g, cut into cubes

Tomatoes 2 medium

Onion 1 large

Garlic 5 cloves

Ginger 1” piece

Green chillies 2, split

Coriander leaves for garnish

Turmeric 1/2 tsp

Red chilli powder 1 tbsp

Oil 2 tbsp

Cumin seeds 1 tsp

Salt to taste

Method

Grind the onion, tomatoes, ginger and garlic in a blender.

Heat oil in a wok and add the cumin seeds. When they stop sputtering, add the ground paste. Fry for about three minutes till the oil begins to separate from the edges.

Add the turmeric and red chilli powder and cook till blended in well, about two minutes.

Add the peas and mix well. Add about a cup and a half of water and salt. Bring to a boil and add the paneer cubes. Add the split green chillies.

Cook covered on a low flame till the gravy thickens.

Garnish with coriander leaves and serve hot with ajwain puris, roti or rice.

Rice and Lentil Cakes

Rice and Lentil Cakes

by Shailaja Nair ♥ 1 Comment

This is a delicious and healthy steamed dish that works as a snack, breakfast dish or even for supper. It has a mix of lentils or dals and minimal amount of oil. Wrapped in banana leaves, the steaming brings out a unique flavour.

Ingredients

(Serves 4)

Parboiled rice 125 g

Moong dal 50 g

Masoor dal 50 g

Tuvar dal 50 g

Urad dal 50 g

Chana dal 50 g

Salt to taste

Red chilli flakes 1 tbsp

Any Indian pickle masala 2 tbsps

Jaggery 1 tbsp grated

Coriander leaves, chopped

Mustard seeds 1 tbsp

Oil 4 tbsps + 1 tbsp

Yoghurt 2 tbsps

Eno fruit salt 1 tbsp

Water as needed

Asafoetida 1/2 tsp

Banana leaves cut into squares and rolled to form cone-shaped pockets.

Method

Wash the dals and rice and soak for 30 minutes. Drain and grind to a paste along with the yoghurt and 2 tablespoons of oil. Add enough water to make a batter. Add salt and leave to ferment for 7 hours.

Add chopped coriander leaves, the pickle masala, jaggery and chilli flakes to the fermented batter. Add the Eno fruit salt and leave for a few minutes.

Heat water in a steamer.

Spoon batter into the banana leaf cones and steam for 30 minutes.

Heat 1 tablespoon of oil and add the mustard seeds and asafoetida.

Unwrap the steamed cakes and pour the oil with mustard seeds over them.

Serve hot with chutney or pickle.

Green Garlic Chutney

Green Garlic Chutney

by Shailaja Nair ♥ 1 Comment

Garlic cloves are said to be good for your health, but fresh green garlic is even better. It is available only for a limited season in winter. Fresh green garlic is easier to consume than garlic cloves as the smell is less pungent. It can be had in salads or made into a chutney. This chutney goes well with paranthas or chilla.

Ingredients

Fresh green garlic 10 stalks
Green chillies 5
Coriander leaves 1 cup
Mustard seeds 1/2 tsp
Oil 1 tbsp
Asafoetida 1/2 tsp

Method

Clean and chop the green garlic stalks. They look like spring onions, but are thinner.

Blend them with the green chillies and coriander leaves. Try to use as little water as you can.

Add salt.

Heat the oil in a small frying pan and add the mustard seeds and asafoetida. When the mustard seeds stop sputtering, add it to the chutney.

This chutney will stay fresh in the refrigerator for up to two weeks.

Moong Dal

Moong Dal

by Shailaja Nair ♥ 2 Comments

When we were a newly married couple, my husband and I used to cook dinner together. We had a lovely terrace off the kitchen in our first home. We would take a drink each — my preferred drink was and is Coca Cola — and we would concoct all kinds of delectable dishes. One of our favourites was the simple moong dal, made with tomatoes, onions, garlic and fresh coriander leaves. We would team it with paranthas or rotis and rice and with fried fish or prawns as a side dish.

Ingredients

(Serves 3)

Moong dal, split 1/2 cup
Onion 1 medium, chopped
Tomatoes 2 medium, chopped
Green chillies 2, chopped
Garlic 5 cloves, chopped
Turmeric 1/2 tsp
Red chilli powder 1 tsp
Cumin seeds 1/2 tsp
Ghee 1 tsp
Salt to taste
Coriander leaves for garnish, chopped

Method

Wash and drain the moong dal. Add the onions, tomatoes, green chillies and garlic. Add water and boil.

Add salt, turmeric and red chilli powder. Simmer till the dal is cooked completely. Add water as needed.

Heat the ghee in a small frying pan and cumin seeds. When they stop sputtering, add them to the dal.

Garnish with coriander leaves and serve hot with rice or roti.

Spanish Chicken Rice

Spanish Chicken Rice

by Shailaja Nair ♥ 1 Comment

I made this for the first time when a friend was visiting from Taiwan and I wanted to make something that I could make in the slow cooker and not have to stand in the kitchen in the hot Indian summer. Instead of using the oven, I use the slow cooker. I don’t use too much oil either. Also, I use a mix of vegetable oil and olive oil so that the dish stays light, but has a lovely flavour.

Ingredients

(Serves 4)

Chicken 6 leg pieces without skin
Chilli flakes 4 tbsps
Oregano dried 8 tbsps
Rice 2 cups
Onion 1 large chopped
Spring onions 2, chopped
Capsicum 2, chopped
Garlic 5 cloves, chopped
Sausages 6, chopped
Tomatoes 2 large, cubed
Olives stuffed with pimento 10
Coriander leaves chopped
Turmeric powder 1/2 tsp
Red chilli powder 2 tsp
Pepper powder 1 tsp
Vegetable oil 3 tbsp
Olive oil 2 tbsp
Salt to taste
Saffron 3 strands
Lemon 2 cut into circles or wedges
Water as needed

Method

Wash the rice and soak it for 15 minutes. I use Basmati rice as the long grained rice retains its shape and gives out a wonderful aroma when cooked.

Wash the chicken and pat dry. Coat with 3 tablespoonfuls of oregano, the chilli flakes and salt.

Take a heavy bottomed pot. I use a cast iron pot like from Le Creuset. Add the oils. I use Sundrop vegetable oil as I find it least greasy. Fry the chicken on high flame to seal in the flavours. Fry each side for about a minute.

Take the chicken out and in the same pan fry the chopped sausages. You can use any sausage for this though I find the Nuremberger sausage adds a lovely herb flavour to the dish.

Add the onions and spring onions and saute for a few minutes. Add the capsicum and garlic. Saute for two minutes.

Drain the soaked rice and add to the pot. Add the rest of the oregano, pepper powder and tomatoes. Add salt. Mix well.

Add 2 cups of water. Add the saffron strands. Arrange the fried chicken legs on top. Cover and cook on a slow fire till the water is completely absorbed and the rice is cooked.

At this stage you can transfer the whole to a slow cooker and cook on Auto.

Once the rice is cooked, add the olives and coriander leaves. Cook for another two minutes on low heat.

Switch off the heat and let the pot stand for five minutes.

Serve hot with dinner rolls and a green salad.


Potato curry, simple and easy

Potato curry, simple and easy

by Shailaja Nair ♥ 1 Comment

Puris with potato or aloo curry is a favourite with most people, it never fails to hit the spot. My mom used to make this simple potato curry with hardly any spices always with puris and the aroma and the combination would have us asking for more a la Pip in Charles Dickens’ Great Expectations. When I moved to Singapore, I found this was the prasad at the temple closest to home. It was delicious and at the temple too, it was served with puris.

Ingredients

(Serves 4)

Potatoes 4 medium, peeled and cubed
Onions 2 medium, cubed
Green chillies 2, chopped
Curry leaves few sprigs
Ginger 1″ piece, chopped
Salt to taste
Turmeric powder 1/2 tsp
Mustard seeds 1 tsp
Oil 1 tsp

Method

Boil the potatoes, onions, ginger, green chillies and curry leaves along with salt and turmeric powder till cooked. Mash gently with the back of the ladle. Add enough water to make a thick gravy and let it boil once.

Switch off the heat and serve with hot puris.

Puri (Fried wheat bread)

Puri (Fried wheat bread)

by Shailaja Nair ♥ 2 Comments

Among the large number of breads that form part of Indian cuisine a favourite is this fried bread that is easy to make and delicious with any curry or dal. It is a versatile bread as it can be made plain or stuffed with a variety of vegetables and even lentils. Here I am offering the recipe to make plain puris.

Ingredients

(Serves 5)

Wheat flour (atta) 3 cups
Salt to taste
Water as needed
Oil for frying

Method

Mix the wheat flour and salt in a wide bowl. Make a dough using a little water at a time. Work the dough till it comes together and then knead for another five minutes using the heel of your palm to work the dough. Let it rest for 10 minutes.

Make 20 small balls from the dough. Roll them out to small discs and fry in hot oil.

Serve hot with curry or dal.

Mutter-mushroom Curry (Peas and Mushroom Curry)

Mutter-mushroom Curry (Peas and Mushroom Curry)

by Shailaja Nair ♥ 1 Comment

The combination of mushrooms and peas in a delicately flavoured tomato gravy is delicious. This is a dish that I fell in love with when I was a young girl. I loved the version of this curry sold at a restaurant called Chic Fish near my home. I have experimented till I have managed to get the same taste and texture.

Mutter-mushroom Curry

Ingredients

Peas 1 cup, fresh or frozen
Button mushroom 250 g, sliced
Onion 1 large, roughly chopped
Tomatoes 2 large, roughly chopped
Garlic 4 cloves
Ginger 1” piece
Green chillies 2, sliced on a slant
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Cumin seeds 1/2 tsp
Oil 1 tbsp
Salt to taste
Coriander leaves for garnish
Cream 1 tbsp for garnish

Method

Grind the onion, tomato, garlic and ginger to a fine paste.

Pour oil into a hot wok and add the cumin seeds. When they stop sputtering, add the ground paste. Sauté till oil begins to leave the sides of wok.

Saute till oil leaves the sides of the pan

Add the red chilli powder and turmeric powder. Fry for 1 minute on medium heat.

Add the mushrooms
Add the peas

Add the peas and mushrooms. Add salt and 1 cup water. Bring to a boil and reduce the heat. Cover and cook for 5-8 minutes till the peas and mushrooms are cooked. The gravy would have thickened as well.

Take the curry into a serving dish and garnish with the cream, coriander leaves and sliced green chillies.

Serve hot with rice or bread.

Lauki Chana Dal (Bottle gourd with Bengal gram)

Lauki Chana Dal (Bottle gourd with Bengal gram)

by Shailaja Nair ♥ 2 Comments

I was not a big fan of the bottle gourd or any member of the squash family. Till I got a bumper crop from the garden and the fresh bottle gourd with firm fleshy white meat and no seeds or very tender seeds turned me into a fan. The only dish I would make from bottle gourd or lauki was kofta curry. Then I tried my hand at this humble dal and surprised myself at how tasty it turned out. Using chana dal (split Bengal gram) gives the dish a lovely creamy texture.

Creamy and wholesome

Ingredients

(Serves 4 persons)

Bottle gourd or lauki 1 1/2 cups, peeled and cubed
Chana dal 1/4 cup
Onion 1, chopped
Tomato 1 large, chopped
Mustard seeds 1 tsp
Garlic 4 cloves, chopped
Red chilli powder 1 tsp
Coriander powder 1 tsp
Turmeric 1/2 tsp
Salt to taste
Oil 1 tbsp
Coriander leaves a few sprigs, chopped
Mint a few leaves

Method

Soak the chana dal in water for 30 minutes. Drain.

Add oil to the pressure cooker and sputter the mustard seeds. Add the onions and fry till they turn translucent. Add the garlic and fry for a few seconds. Add the tomatoes and fry till they soften. Add the spices. Saute for 1 minute.

Add the chana dal and the cubed lauki. Add salt and mix well. Fry for two minutes. Add enough water to cover the dal. Close the lid and let it cook on high flame for one whistle and on low flame for four whistles. Switch off the heat and let the pressure cooker cool.

Take the lid off and check the gravy. If needed, heat it till the gravy thickens.

Garnish with coriander leaves and mint and serve hot with rice or bread.

Cracker peanuts

Cracker peanuts

by Shailaja Nair ♥ 3 Comments

Peanuts are my weakness. I can have it in any form — raw peanuts made into a Thai curry, crushed in a Maharashtrian salad, salted like those sold outside movie theatres in Kerala when we were kids, or made into snacks à la Haldiram or Bikano. This snack where raw peanuts are coated with chickpea flour and fried is a favourite. I have, however, made it healthier using the microwave, using just one tablespoon of oil.

Healthy version of the old fried favourite

Ingredients

Raw peanuts 250 g
Chickpea flour (besan) 5 tbsps
Salt 2 tsp
Red chilli powder 1 tbsp
Sundrop vegetable oil 1 tbsp

Method

Soak the peanuts in water for five minutes. Drain and keep aside.

In a microwave safe dish mix the chickpea flour, red chilli powder and salt.

Add the drained peanuts and oil and mix well.

Microwave for two minutes. Take the dish out and stir the peanuts to break up any lumps. Microwave again for two minutes.

Repeat this till the raw smell of the flour is gone and the peanuts are crispy. The colour will change from yellow to medium brown.

After 4 minutes
When done

The peanuts should be ready in about eight minutes.

Cool and store in an airtight jar.