Sunday, January 30, 2011

Aloo Matar

Here's what you need

1 cup frozen peas, thawed

1 large potato,cubed
 ( Add 1/2 tsp salt and 1/2 tsp oil to the cubed potatoes spread them on a cookie sheet and baked them in a preheated oven at 350 deg F until light golden)

1 cup fried onions (Store bought-almost all indian store carry them)

1 tbsp garlic paste

1 tbsp ginger paste

8 whole cashews, halved

2 tbsp plain yogurt,preferably at room temperature

2 tbsp tomato sauce (Store bought-canned one not ketchup)

1 tsp chilli powder

1 tbsp coriander powder

1 tsp cumin powder

1 1/2 tsp sugar

1 tbsp kasuri methi,crushed

1 tsp Kitchen King Masala (substitute :garam masala)

1 tbsp lemon juice

2 tbsp cilantro, finely chopped

1 tsp ghee (optional)

1 tsp oil

salt to taste

Let's start cooking

  1. Blend fried onions,cashews,yogurt to a smooth paste.Use a few tablespoons of warm water if necessary.
  2. In a kadhai ,heat a tsp of oil fry the onion paste on medium high heat,stirring continuously until oil separates, approx. 4-5 mins.Remember we are using fried onions,so don't be surprised to see a considerable amount of oil oozing out.It is necessary that this paste is cooked till oil separation stage for a flavorful gravy.
  3. Lower the heat to medium low,add the ginger garlic paste and fry till the raw smell goes,approx.2 mins.
  4. Add the chilli powder,coriander powder,cumin powder and half of the Kitchen king masala.Fry for couple of minutes.
  5. Add the tomato sauce and fry for 2 more minutes.
  6. Add salt,sugar, kasuri methi and 1 cup of water and cook covered for 10 mins.
  7. Add the peas and potatoes mix and cook covered for 5 more minutes.
  8. Remove the lid,check and adjust the salt, spices and the consistency of the gravy.
  9. Finally turn off the heat add lemon juice,remaining KK masala ,ghee and cilantro.
  10. Serve hot with roti,naan or jeera rice.
Note:
Tomato sauce improves texture and color of the gravy.Try not to substitute it with tomato puree.You can get it in US for less then 0.50 c per can.I usually stock them when they are on sale.It give beautiful color to all north indian dishes and even use it in pav-bhaji.

Variation:
Substitute paneer for aloo to make a yummy paneer matar.

Tuesday, January 18, 2011

Microwave Spicy capsicum aloo

Here's what you need

1 large potato peeled and cubed
2 capsicum/green pepper cut into big chunks
1 medium onion sliced lengthwise
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp dhania-jeera powder
1/2 tsp pav bhaji masala
2 tbsp cilantro finely chopped
3 tbsp oil
salt to taste

Let's start cooking

  1. In a glass bowl,add all the above ingredients,mix well.
  2. Cover will a microwave safe plastic wrap.Punch 5-6 hole on the wrap to allow steam to escape.
  3. Cook on full power in microwave for 20 minutes.
  4. Serve hot with rotis or rice.
Note:

Add a tbsp of lemon juice to enhance the flavor after you remove it from the microwave.

Masoor Palak

Here's what you need:

1 bunch spinach
Trim and wash the spinach leaves and drop them in boiling water and let them boil for couple of minutes.Fish the leaves out and drop them in ice cold water.Let them rest for 5 mins.Later make a puree of the leaves.

1 cup masoor
 soaked overnite and cooked just until done but not mushy.

1 medium red onion chopped

2 green chillis slit

1 medium tomato chopped

7 cloves of garlic minced

4 tbsp dessicated coconut
Dry roasted till light golden.

1 tbsp coriander powder

1 tsp cumin powder

1/2 tsp red chilli powder

1/2 tsp garam masala powder

2 tbsp oil

salt to taste

Let's start cooking

  1.  Heat a fry pan ,add a tbsp of oil when hot drop in  garlic and saute for a couple of mins till light brown.
  2. Add the onion and fry till transparent,about 4 mins.
  3. Add green chillis,tomato,coriander powder,cumin powder,red chilli powder and fry till oil separates,about 5 mins.Remember we have used very less oil so you won't see a lot of oil oozing out.At this stage the mixture forms a mass and starts leaving the pan.
  4. When warm grind this tomato-onion mixture to a fine paste along with the roasted coconut.
  5. Heat the remaining oil,when hot fry the above prepared onion- tomato paste for 2-3 mins.
  6. Add the cooked masoor,salt to taste and let it boil.
  7. When the paste begins to boil add the spinach puree and garam masala powder.Cook for couple of mins.Serve hot with rotis.
Note:
I use lentils available at american grocery store instead of masoor from indian grocery store.They cook well in microwave even in 10 mins if soaked an hour ahead.