Its only after coming to Singapore I came to know about zucchini and I used it in a bread for the first time as I had come across in many blogs that time. It was rarely available around 10 years back. But I used to get them whenever available and have generally used them in my bakes. But now its readily available and I usually make a kind of stir fry for phulkas or a south Indian kootu with them. One fine day, I was wondering what to do with a big lone zucchini sitting in my refrigerator and it suddenly struck me that I could make kofta masala for my chapatis. I have used bottlegourd to make koftas , so zucchini would be a good option too. Similar to my lauki kofta recipe, I used shallow fry method in a aebelskiver pan to cook the koftas which otherwise can be deep fried too. So its your choice on how to cook the koftas.And then in the end I have added a little cream to make the gravy slightly richer. But its your choice again and you can use a smooth paste made with cashewnuts and milk which will give a richer taste too. I have been using the nuts paste in my gravies nowadays and really love the rich and creamy texture and a delicious taste and flavour it lends to any gravy.
I hope you try this recipe and enjoy it with your rice and rotis. I have been trying my hands on taking videos for a few recipes now. I have posted the video below so that you can take it as a reference. It may not be that great but I believe it will be atleast a little useful to people who are new to this kind of curries.
Grate the zucchini.
Squeeze out the excess water. You can either discard the water or reserve it(in order to preserve the nutrition) to add it to the gravy later.
Take the grated zucchini in a bowl.
Add mashed potato to it.
Add turmeric powder,red chilly powder,coriander powder and salt.
Add chick pea flour and knead gently to a dough.
Heat a paniyaaram or abelskiver pan.
Add oil in the cups.
Make small cups or koftas with the zucchini mixture.
Drop it into the pan.
Cook on one side.
Flip and cook on the other side till it browns on both the sides.
Take tomatoes,ginger and garlic in a mixer and grind it to a paste.
Heat oil in a pan.
Add the chopped onions and saute for 3-4 minutes.
Add the tomato paste.
Add the turmeric powder and red chilly powder.
Saute for 5-7 minutes till it thickens slightly.
Add the coriander powder,garam masala and kasuri methi.
Saute for another 8-10 minutes.
Pour a glass of water.
Cook for another 2 minutes.
Add the cream and mix well.
Switch off the flame.
Add the prepared koftas to the gravy 10-15 before serving.
Serve warm with indian breads or basmati rice.
Hope you all(read tamilians) are celebrating the new year in a grand manner. I made a few delicacies too today.It would have been apt to post a payasam I tried today. But I have been working on this post since yesterday and with the little time I got, I thought of posting the same. Uploading and editing the pictures would have taken up a long time and as usual I would not have managed to do any post. Continue reading “Mutter paneer recipe – No onion garlic tomato quick dishes”
A couple of months ago , I had accidently stumbled upon this recipe. I really liked the recipe. It was something different and had a uniqueness to it. I am always in a lookout for different side dishes for chapatis and this one sounded too good. Actually this is a traditional dish of Uttar Pradesh and is made during the winters as fresh peas is abundantly available that time. Actually, I have lived in northern India many years ago and I remember the beautiful, vibrant and the freshest vegetables available during the winter months. So actually there are lot of variations, this side dish is made with the available assorted vegetables.
I browsed the internet and found many recipes for matar ka nimona and the different ways and with different vegetables (matar/peas being the prime) it can be made. I was thinking of using frozen peas. Meanwhile I found fresh green peas at mustafa.So keeping in mind all the recipes I searched, I made it in my own way. This may not be the authentic way it is made. But I decided to post this anyway as it really makes a wonderful sidedish for your chapatis and a really good way to use your fresh green peas. Let me know if you try it.
I am going to post more interesting recipes in future. So keep yourself always updated by liking my Fb page or following me on google plus .
Matar ka nimona recipe- easy side dish for chapatisYum
A delicious vegetable side dish for rice and rotis usually made during winters!
Grind the chopped onions and tomatoes in a blender to a paste.
Boil the peas in water for a 3-5 minutes till they turn slightly soft.
Boil the potatoes. Later cut them into pieces.
You can then shallow fry the potato pieces till they are golden brown.(However this step is optional)
Heat the oil in a pan.
Add the cumin seeds along with the whole spices.
Add the ginger garlic paste and green chillies.
Saute for a minute.
Add the onion tomato paste.
Add turmeric powder and red chilly powder.
Saute till the mixture is cooked well and thick.
Puree the boiled green peas in a blender.
Add the peas puree and mix well.
Add the coriander powder and garam masala.
Cook for few more minutes.(around 3-4 minutes)
Add salt and mix.
Add the potato pieces and mix.
Add a little water to get a desired consistency.
Boil for few more minutes and switch off the flame.
Serve hot along with some rice or rotis.
1. You can use frozen peas also, but fresh peas is ideal for this recipe.You don't need to thaw it.
2. You can use the potato with or without skin.
3. You can try out different variations by adding some roasted paneer or other suitable vegetables.
In tam brahm cooking, onion and garlic is not used generally. Being in Maharashtra thorughout, I had developed a liking for marathi cuisine where onion and garlic is used in abundance. I believed that a food cannot become so flavourful without using these ingredients. Though I am not very particular about not using onions in my cooking, I try my best not to use them during festivals or when we have a religious get together especially not to offend the people who avoid it. I had made a mint pulao without using onion and garlic once for a get together during navaratri. It had turned out so good and each and everyone appreciated it. Please do follow the link for black channa curry which is also made without onion and garlic and a slightly different recipe.
Another friend of mine from Delhi used to avoid using onions and garlic during Navratri and other festivals. She had made this channa masala during Durgashtami along with some puris. It tasted really delicious and after that I have made several times this way. We all like it. And this must be a useful recipe for people who dont take onion and garlic. Do try it and let me know.
Meanwhile do visit and like my FB page or follow me on google plus for more easy and delicious recipe updates.
No onion no garlic chole recipe - channa masala recipeYum
Channa masala made without onion and garlic ,but still very flavourful and delicious!!
Wash and soak the chickpeas overnight.Grind the tomatoes, ginger and green chilly to a fine paste.
Next day, drain the water and rinse the chickpea well.
Add around a 2 glasses of water enough to cover the chickpeas.
Add the bayleaves,cinnamon,cardamom and star anise.
Pressure cook the chickpeas till it is soft.
Heat oil in a pan.
Add the ground tomato paste.Add turmeric powder, red chilly powder, coriander powder,cumin seed powder ,garam masala and salt.
Keep sauteing till the water (in the tomatoes)evaporates and it becomes a semi dry paste.
Remove the whole spices after the pressure cooking.
Add the cooked chole into the tomato gravy.
Add around a glass of water.
Allow it to boil and cook for around 10 -12 minutes so that the chickpeas is nicely coated and absorbs the spices.
Meanwhile when the chole is cooking, heat ghee in a pan.
Add the chopped potatoes, add a pinch of turmeric powder and salt.
Cook till the potatoes brown a little.
Add it to the chickpea gravy and cook for further 5 minutes.
Remove from flame.
Garnish with coriander leaves .
Serve as a side dish for pooris, chapatis , plain rice or even some rice variety.
For the chole to turn brown, add some tea water before pressure cooking.
You can add baking soda to the chole before cooking in the pressure cooker.
While grinding tomatoes, you can also add some mint leaves for more flavour.
You can avoid the whole spices if you dont like. But it definitely imparts nice flavour to the chole.
Whenever I make arachuvitta sambar or the paste for vathakuzhumbu , I always think of trying out a fusion variety with paneer ,mushrooms or tofu added into the same gravy /kuzhumbu. This would make a different and delicious side dish for rice and rotis. So I finally tried it one day and it tasted really delicious. I made it with paneer , but am sure you can add in some fresh mushrooms and tofu and some peas too. I had it with phulkas , but my hubby insisted that I make some steamed rice or cumin rice for this gravy next time. Even ghee rice would be a good option. So am going to try different combinations and options next time. Its very easy to make and versatile. You can omit the garlic and onions if you want. The curry leaves and whole peppers gives a nice flavour. The tamarind and tomatoes are enough to give a necessary tanginess to the gravy. Continue reading “Paneer and small onion in southindian tamarind based gravy – Side dish for rotis and rice”
Rice is quite tempting for us. But as we have been avoiding it as much as possible for quite sometime now and have been using wholegrains in our cooking. I have mentioned this before and highly proteineceous quinoa is one of them. So I make tomato quinoa or lemon quinoa or some salad with it. The other day, I saw this recipe of a vegan side dish served with quinoa in one of the blogs, I quickly bookmarked it and made it very soon. I changed the ingredients to my convinience and taste. I loved the combination of tofu and chickpeas along with other vegetables. And everything dunked in creamy coconut milk simply enhanced the flavour of the whole thing. I just added sambar powder and so it was mildly spiced ,my family loves it that way. I served it with some cooked quinoa and it was simply delicious. I think I ate a lot that day. You can even serve this with hot rice or cumin rice. This is a very simple curry without a complex recipe and using healthy ingredients and as usual takes very little of your time. Continue reading “Tofu and mixed vegetable curry with chickpeas – Side dish for rice or quinoa”
Remember our south Indian mango pachadi. I made it during the tamil new year this year. I turned out so delicious , so good that I just had a bowl of it as a dessert. I wanted to make it again and post it here, but never found the time for it. But that day I was also reminded of the raw mango curry which was actually served in our office canteen during the mango season. I used to love that one with hot chapatis and thought of giving it a try. We loved it. Do try it for a change. Continue reading “Raw mango curry- Kairi/ aam ki subji – Easy side dishes with raw/green mango recipes”
This recipe was given to me by a very good friend from Delhi. When I was expecting my second baby, I could not cook without difficulty because of the bad morning sickness I had. My friends here helped me a lot that time by cooking food for me and various other ways. This friend used to give my this gravy almost everyweek which I used to keep frozen in a refrigerator. Some days,when I really was in no mood to cook, I just used to heat up this gravy and add paneer ,or peas or potatoes. My meal was ready in minutes. This would go well with some hot rice or rotis. Continue reading “How to make and store tomato based gravies for any side dishes – Make ahead tomato gravy”