Palak Paneer

Recipe Source : Raks kitchen

Palak - 1 bunch
Paneer - 200g [ I used tofu]
Milk - 1/2 cup
fenugreek leaves - 1 tsp
Green chillies - 2
turmeric - pinch
coriander powder - 1 tsp
onion - 2 small
tomatoes - 2 medium sized

To roast & grind :
Cardamom - 1
clove - 1
cinnamon - 1/2 inch
pepper corns - 1/2 tsp
cumin seeds - 1/2 tsp

 

1. Roast and grind the ingredients without adding oil and keep aside.
2. Clean palak and cook in a pan without adding water. Then grind with green chillies.
3. Heat oil in pan, add onions and fry for few minutes, then add turmeric powder and coriander powder.
4. Add tomatoes and cook until it turns mushy and add fenugreek leaves.
5. Now add palak paste and cook for 5 minutes in slow flame.
6. Meanwhile put paneer in hot water and cover until it is used.
7. Now add paneer to gravy, then add milk and grounded masala and  cook for few minutes until all cooked well.
8. Serve hot with rotis or parathas

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Soya bean poriyal

Soya beans - 2 cups

To grind:
coconut - 4 pieces[2 inches each]
Green chillies - 2
poppy seeds - 1 tsp [saute for few seconds]
Cashew nut - 4 [optional]

Seasoning:
Mustard seeds - 1/2 tsp
Urad dal - 1/4 tsp
Curry leaves -few

1. Pressure cook soya bean for 5 minutes in slow flame. [ I have used fresh beans]
2. Heat oil in kadai, do seasoning add the grounded masala and cook for 3 minutes.
3. Then add cooked soya bean and cook until oil gets separated.

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Mushroom Pepper Fry

Recipe Source: sharmispassions

Cleaned Mushroom - 1 cup
Pepper powder - 1 tsp
Capsicum - 1/2 chop lengthwise
Ginger Garlic Paste - 1 tsp
Onion - 1 chop lengthwise
Coriander powder - 1/2 tsp
Red Chilli powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Coriander leaves - to garnish

Seasoning :
Fennel seeds - 1/2 tsp
Curry leaves - few

1. Heat oil in kadai, do seasoning, add onion and ginger garlic paste
2. saute for few minutes until onion turns pink.
3. Then add capsicum and saute for 2 minutes.
4. Pressure cook mushroom for one whistle in high flame and add  all spice powders and saute for few minutes until raw smell of masala leaves.

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Tomato Kochi

Tomatoes - 10 [ Medium sized]
Coconut Milk - 150 ml
Sambar Powder - 1 tsp
Turmeric Powder  - 1/4 tsp

Seasoning : 
Mustard Seeds - 1 tsp
Urad dal - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - few
Shallots - 15 [ chopped finely ]
Garlic - 5 cloves [ chopped finely ]

 

1. Pressure cook tomatoes for 10 minutes in sim, then remove the skin and mash it nicely in hand and keep aside.
2. Heat oil in kadai, add mustard seeds, when they splutter add urad dal and fenugreek seeds. when urad dal turns its colour add curry leaves followed by shallots and garlic.
3. Fry for 3 - 4 min, then add tomato pulp prepared in step 1.
4. Then add coconut milk, sambar powder, turmeric powder and salt.
5. Pressure cook for 2 whistles in high flame.
6. Healthy side dish for dosa/idli/chapathi is ready.

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Aviyal Recipe

Curd - 1/2 Cup 
Salt
Turmeric Powder
Coconut oil - 2 tsp
Curry leaves - 10[Chopped finely]

Vegetables :
Drumstick
Yellow Pumpkin
White Pumpkin
Raw Banana
Yam
Snake Guard
Raw Mango
Carrot [ I have not added this time]

 

To Grind:
Half Coconut [ grated]
Green Chillies - 4
Jeera - 1/4tsp

 

1. Cook each vegetable separately by adding salt and a pinch of Turmeric Powder. Don't overcook the vegetables, they have to to be crunchy.
2. Grind the ingredients shown under 'Grind' and add with cooked vegetables.
3. Now keep the tawa on stove and let them boil for 3 minutes.
4. Now add curd, salt and boil for one minute.
5. Switch off the stove, add coconut oil and garnish with chopped curry leaves.

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