SAIVAM

Tomato tofu curry and chili broccoli

2011-12-23T13:51:00.000-08:00

Serves 4 people

Tomato tofu curry and Chili broccoli

Tomato tofu curry

5 - 6 tomatoes chopped fine or 1 can chopped tomatoes

1 red bell pepper diced

1 onion finely diced

1 spoon curry powder

1/2 spoon cayenne or chili powder

3/4 spoon turmeric

a pinch of cumin seeds

1 slab tofu cut in squares

1 spoon green curry paste(optional)

salt to taste

1/2 cup coconut milk

1 tbsp butter + 2 sp oil

Heat butter + oil

When sizzles add onion, cumin seeds

saute for 10 seconds

add curry powder turmeric cayenne powder saute nicely

add tomatoes, red bell pepper, salt. Cover and cook for 6-10 minutes till tomatoes become mushy

now add coconut milk and green curry paste( if using.) Let it simmer

With hand held blender grind contents(if no hand held blender user food processor)

Add tofu simmer and serve with rice and chili broccoli(recipe below)

Chili Broccoli

3 teaspoon oil

1 teaspoon red chili flakes

3 to 4 garlic cloves crushed

2 heads of broccoli florets

salt to taste

Heat oil in a non stick pan when smoking add red chili flakes, when aroma comes add broccoli salt garlic.

Slightly stir and close with a a lid leave for about 5 minutes

It will be done.

Vegetable paratha

2010-08-23T20:43:00.000-07:00

Stuffing

1/2 cup cauliflower, 1/2 cup broccoli,1 big russet potato STEAMED
1 small onion minced
1 table spoon of minced cilantro
1/2 spoon jeera
1/2 spoon red chilli powder
1 spoon tandoori masala or combination of dhania, jeera and pepper powder
salt
2 teaspoon constarch

Mix and mash all the above ingredients

For dough:
2 cups atta + 1 spoon garlic powder+ salt
Mix into chapati dough consistency

Method:
roll dough
place stuffing
close it
roll it
cook on tawa

Simplest Alfredo

2010-08-22T20:50:00.000-07:00

Our family loves alfredo sauce. I came up with the following recipe based on Perla Myers recipe.
Only difference is my version does not use heavy cream..

Ingredients:
1 can evaporated milk
1/2 cup grated hard cheese (use parmesan or parmesan+romano or parmesan+asiago)
4 table spoon light butter
salt to taste
pepper to taste
1 garlic clove crushed nicely into paste
1 teaspoon All purpose flour

Method:

Take a wide pan. Keep in medium flame
Add butter
once melted add flour and mix nicely once raw smell goes off add garlic saute for another minute
make sure that the flour doesn't get dark.
If needed lower the flame
now slowly add milk, salt pepper
Mix nicely.
Once the flour is nicely incorporated into milk
start adding cheese and mix simultaneously
once cheese is completely mixed into milk
leave it for a few minutes
you will see the sauce bubbling and thickening
once it thickens to a stage where it can coat the back of spoon
switch off flame
toss it with hot pasta.

enjoy!!!

Simple black bean soup

2010-04-30T21:39:00.001-07:00

1 can s/w black beans(I like this brand...u can use other brand or homecooked...then u may need to alter spices accordingly)
1 big garlic clove minced
1 jalapeno diced (if you can take heat deseed it)
1 table spoon olive oil(extra virgin if possible)
salt to taste
1/2 spoon red chilli powder
1/2 spoon cumin powder
1 spoon coriander powder
pinch oregano dried (optional)

Method
drain black beans and smash nicely
Take a pan heat oil when it nicely hot add garlic and jalapenos
when garlic turn golden brown add beans, salt and spices
add 1/2 cup water or veggie broth mix well
Let it bubble

Then scoop it into a cup

serve hot with
sliced of toasted bread or
top it with low fat cheese
or sliced avacados
or 1 low fat cheese quesdilla

Avacado red radish Sandwich

2010-04-30T21:26:00.000-07:00

Serving size
3 sandwiches

1 very ripe large avocado
3 medium sized red radishes sliced
dash of black pepper
3 soy cheese slices (0ptional)

6 slices of bread white(I use sheperds bread from TJ) or oats or multigrain or wheat

Method:
Toast bread slices

Cut avocado into half, take out the seed. Slice into thin slices. Divide into 3 portions
slice radishes with skin and divide into 3 portions

Now spread one portion of avocado, 1 portion of radish over a bread slice. add a dash of pepper.
Close it with another bread slice. If using soy cheese add it after black pepper.

Enjoy.

zucchini and paneer in almond gravy

2010-04-28T20:42:00.001-07:00

For 6 persons

I wanted to prepare kulcha today.
I was about to prepare Rajma when I saw a sack of zucchini which was wasting away.
I started this with the basis of manjula kitchen's spicy squash curry but went of to a total different route once I started cooking as I wanted a garvy vegetable instead of dry one.

Ingredients:
4 cups cubed zucchini
1/2 cubed and microwaved paneer
3 tea spoon almond butter
1 cup almond milk(you can use any milk here)

spice paste:
Mix in 1/4 cup water:
1 tablespoon dhanai powder
1/2 spoon red chilli powder
1/2 spoon paprika
1/4 spoon black pepper
1 table spoon aniseed/saunf powder
1 tablespoon grated ginger

1 tablespoon oil
1/2 teaspoon cumin
1/2 teaspoon saunf/aniseed

1 onion sliced

salt to taste

Method:
heat oil
crackle cumin and saunf/aniseed
add onion and saute.
Add spice paste
saute for minute
add zucchini, saute for 2 minutes
add the milk.
cover and cook in medium flame for 5-7 minutes
now add almond butter mix well
If needed add 1/2 to 3/4 cup water
add salt
mix well and let it bubble.
now add paneer.
Mix well
Serve hot with rotis or kulchas or naans.

Vegetable vermicelli lemon bath

2010-04-08T08:41:00.000-07:00

For 2 persons:

Ingredients:
1 cup vermicelli
1 cup cut asparagus or greens beans
1/2 cup frozen peas

1/2 spoon turmeric
1/2 spoon sambar powder
1/2 spoon coriander powder

2 teaspoon or more of lemon juice

pinch of mustard and urad dal
2 table spoon oil
pinch of asofetida

Method:

Bring 4 cups of water to boil. Boil vermicelli for 4 minutes
drain
rinse with cold water...keep aside

Take a wide pan.
heat oil
add mustard, urad dal, asofetida

when mustard splutters add asparagus and saute for 2minutes. Now add peas, turmeric, sambar powder, coriander powder

Keep a lid on for say 4-5 minutes
Once the veggies are tender, add drained vermicelli.
Mix everything. Add lemon juice.
Keep in flame for a minute or 2 remove and server hot or cold.

Optional touches:
I added a teaspoon of Priya nallakaram to give a zing. This is a powder made of dried tamarind and red chillies available in all indian stores.
You can do this or just bump up sambar powder to 1 teaspoon

You can add some curry leaves when sauteing vegetables it will give a good taste

I had asparagus and peas. You can use any vegetable combination you want.
Cauliflower and peas would be good. Potato and spring onions would be good.
beans and potatoes also would be good.

Bell pepper and Tomato bowties

2010-01-18T13:42:00.000-08:00

I adapted this recipe from the book On top of spaghetti, the recipe used only green chilis I adapted it to use green bell peppers. the roasting intensifies the falvors so much the end result it will taste like pasta tossed with bell pepper induced olive oil .
Will be a good lunch or picnic item...good hot or cold.

Ingredients:

4 table spoon extra virgin olive oil
2 green bell peppers/capsicum diced
1 green chili or more diced(according to your heat tolerance)
10-12 cherry/grape tomatoes halved
2 garlic cloves sliced(optional)
1 teaspoon brown sugar
salt and pepper
Italian seasoning(I used a mix that contain dried rosemary and dried pepper flakes)
2 teaspoon dried or fresh basil
1/2 pound bow tie pasta (You can use any shape you want)

Method:
Heat oven to 400 degree Fahrenheit
In a bowl add 2 tablespoon oil, bell peppers, green chili, tomatoes, seasoning, pepper, salt, brown sugar.
toss
spread it in a baking sheet
bake for 30 minutes...if using garlic add it to veggies 5 minutes before removing

meanwhile boil and drain pasta according to the direction

Toss pasta , roasted veggies(make sure to add all juices released from veggies during baking), remaining 2 table spoon oil and basil serve hot topped with grated parmesan.

Eggless vegetable tofu burgers

2010-01-03T20:45:00.001-08:00

Ingredients:

set 1:
1 pack firm silken tofu(you can use extra firm too)
1 bunch green onions whites and green parts diced
2 roasted red peppers diced(if no roasted red pepers just saute 2 diced red peper in 1 table spoon oil and add)
2 spoon curry powder
salt
pepper

set 2:
wheat barn 1 /2 cup (you can use oat barn or bread crumbs)
3 table spoon oil

Method:
heat oven to 375 degree franheit

mix set one ingredients
make patties
roll patties in the wheat barn
place in aluminum foil covered and oil sprayed baking sheet
On top of each burger drizzle a little of oil

Bake for 30 minutes or until golden brown.

If you don't like green onions you can use spinach or shredded cabbage

Eggless pumpkin almond cake

2009-12-23T10:21:00.001-08:00

Ingredients:

1 cup grated pumpkin

1st set - wet ingredients:
6fl oz evaporated milk(i.e 14 tbsp evaporated milk or 1/2 can of evaporated milk)
1/2 cup canola or flavor less olive oil (I used 1/4 cup canola oil and 1/4 cup vegan margarine)
1.5 cup milk

2nd set - dry ingredients:
2.5 cup unbleached all purpose flour
1 tsp baking soda
1 tsp baking powder
2 pinches of cardamom, cinnamon, dry ginger powder (use whatever u have in hand, even 1 or 2 of the above spice is fine)
1 cup dark brown sugar(you can use light brown sugar or white sugar too)
1/4 cup slivered almonds

Method:
Preheat oven to 350 degree Fahrenheit

Microwave pumpkin for 2 mins on high

Take 2 mixing bowls

Add 1st set to one bowl

2nd set to another bowl.

Mix all the wet ingredients so they are homogeneous

Mix all dry ingredients so there are no lumps. Use your hand or a whisk to check the lumps

Now add the wet ingredients to dry ingredients and gently fold, do not whisk. If very thick and cannot be ladled add 1 or 2 more table spoon of milk. The batter consistency is pretty thick something between general cake and cookie batter

Take a pan(I used a bundt pan) spray with oil spray like pam. and slowly transfer the the batter in the pan. The batter will not flow, so u need to spread it with the ladle.

Bake in the lower rack for 30 mins.
After 30 mins use a toothpick and if it is clean. Take it out cool for 20 minutes and slice.

Enjoy!!

OPTIONS:

You can use grated carrots or butter nut squash for this recipe.

Paneer in hariyali gravy

2009-12-18T14:27:00.001-08:00

Today I tried created a hariyali gravy that resembles mirch masala frozen hariyali packets(I love it) after lot of recipe reading. i decided to modify Mallika Badrinath's palak cauliflower base to create my hariyali gravy.
I did make a lot of changes. The end result was just awesome.
If I want a green gravy...this is the one that will grace my table...absolutely fell in love.
Paneer lovers should try this.

Ingredients:

1st set
10 cashews
2 spoon poppy seeds
2 table spoon coconut(unsweetened)

2nd set
Spinach 1 cup
2 spring onion bunches green parts alone
green chili to taste
1/2 stalk celery diced(optional)

3rd set
1 green bell pepper diced into small pieces
1 zucchini diced finely
handful of green beans
1 onion minced
5 garlic cloves crushed

4th set
1spoon chili powder/cayenne (adjust according to taste)
1 spoon coriander
1 spoon kitchen king masala/curry powder(Kitchen king masala powder is available in any indian stores)
pinch of cardamom powder
salt to taste

Other:
1/4 cup milk
1 cup of diced and microwaved paneer
3 table spoon oil
handful of cilantro chopped finely

Method:

Grind first set finely
saute second set in 1 table spoon oil and set aside
once it cools add it to first set and add the milk and grind into a fine green paste
heat the remaining 2 table spoon oil, add a 3rd set and in medium flame saute nicely
say after 5-10 minutes add the 4th set
once raw smell goes, add cilantro
Add the ground green mixture, keep in low for 10 minutes
add paneer and serve hot with phulkas, naans or rotis

Note:
When I mean spoon, it is teaspoon

Whole grain penne with garbanzo beans and zucchini

2009-10-01T12:06:00.000-07:00

Ingredients:
1/2 pound whole grain penne cooked as per directed in the package
2 teaspoon sundried tomato pesto (as per Heidi's recipe or store bought)
1 table spoon olive oil
2 garlic cloves minced
1 can garbanzo's rinsed
1 medium sized zucchini sliced as half moons
2 table spoon shredded basil

salt and pepper to taste

Method:

Heat oil.
Add garlic an wait till they turn golden brown.
Add zucchini and wait for say 2- 3 minutes they will be caramelized on one side
Now add garbanzo's, salt, pepper and saute for a minute.
Add the cooked pasta with say 2 tablespoon pasta water, sun dried tomato pesto and basil.
cook in medium flame for 2-3 minutes till all flavors merge.
Serve hot or cold.

Cannellini beans stuffed portabellos

2009-03-12T17:35:00.000-07:00

Cannellini Beans stuffed portabello mushrooms

This is my entry for My Legume Love Affair - Ninth Helping (hosted by Laurie of Mediterranean Cooking in Alaska)

Serves 3

Ingredients
3 big portabello mushroom caps or 6 white mushrooms big enough to be stuffed
1 big onion sliced into thin pieces
2 garlic crushed
1/2 tsp sugar
I can(454 gram)cannellini beans(Youca n substitue them with navy/lima or garbanzos)
black pepper to taste
salt to taste
2 teaspoons chopped fresh rosemary(1 teaspoon if it is dried)
2 tablespoons oil(I used olive oil)
2 tablespoons crumbled feta cheese

Method
Remove the stalks from mushroom.
Scrape the gills sprinkle some salt and pepper on the stalk side
Spray mushrooms with oil
I grilled them in Cuisinart grill, if you do not have a grill..spray your nonstick with oil place the mushroom on the pan and press it with a steel\/wooden spatula, so that it sizzles and cooks nicely

Now prepare the filling:
Take a non-stick pan
Heat 1 table spoon oil
Add onions , garlic , chopped herb, sugar, black pepper and salt to taste
keep it on medium flame and let it caramelize(onions will turn to nice light brown ...butterscotch color)
Drain and Mash the beans and keep ready.(Don't mash it into a paste,just a rough mash should suffice)
Once the onions caramelize, add the beans, cheese and mix well.Add the remaining tablespoon of oil to the mixture.
Separate the mixture into 3 parts, place the mushroom stalk side up on a plate and mound on the filling. I served it with grilled asparagus. See Illustration

User Comments & Tips
If you are using regular mushrooms spread out the filling among the mushrooms.
You can serve it with simple salad or grilled vegetables.
You can even broil(say 6-8 minutes) or bake the mushroom in oven(350degrees F 30 minutes) after spraying it with oil.

If you prefer more tanginess you can substitue goat cheese for feta

Jerk fried rice

2009-03-11T10:53:00.000-07:00

This is my entry for Meeta's Monthly mingle on carribean cooking.

I have always loved jerk seasoning, but I usually use it to prepare jerk tofu. For this MM I wanted to create something with jerk seasoning with a twist, hence came the jerk fried rice. It uses not only jerk seasoning but the great combination of rice and red beans.

serves 4

Ingredients:-
2 cups cooked rice (I used basmati, you can use any type of rice, even brown rice would work great here)
1/2 cup red kidney beans soaked and cooked or 450 grams canned red kidney beans (make sure you have the red beans drained and washed in cold water before adding to the rice)
2 cups mixed vegetables( I used frozen stir fry vegetable blend)
1 red onion diced
3 cloves garlic crushed
2 inch ginger crushed
1 tablespoon of chopped green onion for garnish
3 sprigs of fresh thyme or 1 tsp dried thyme
4 tablespoon vegetable or canola oil
salt to taste

Jerk spice To Grind
1 inch cinnamon
3 cloves
6 allspice berries or 1 tsp allspice ground
1 tsp red pepper flakes 1/2 spoon..if not available use cayenne or red chili powder
1/2 tsp black pepper
1 tsp coriander
1 tsp onion powder
1 tsp garlic powder

Method:-

Grind the jerk seasoning to a nice powder in a coffe grinder and keep separately.
Heat 2 table spoon of oil in a wide pan
saute red onion, garlic, ginger
when onions are caramelized, add vegetables ...saute for another 3 minutes on medium flame...if using fresh vegetables, saute in medium flame till the vegetables are cooked through.

Add cooked red beans and saute for another minute

Add ground jerk spices and thyme.Mix nicely.

Add the red kidney beans and saute for a minute.

Now add add the cooked rice, remaining 2 tablespoon oil and salt.

Mix slowly so that all the ingredients are mixed together nicely.

Garnish with green onions and serve hot

Note: It is also good for next day lunch. If you want more spice, increase the amount of red pepper and black pepper.

Simple curry sauce

2009-02-12T10:34:00.000-08:00

The simple curry sauce is the one that I use as a base if I want a quick fixing north Indian curry. It is so versatile that with few canned ingredients, you can prepare it in a jiffy.

The sauce is very adaptable, you can increase tomato sauce or decrease or like wise increase or decrease the milk to get the taste you crave.

If you find the sauce too thin just mix 1 teaspoon of cornstarch in 1/4 cup water and add it to the sauce...and simmer for few minutes ...that will thicken the sauce.

Ingredients:
1 onion minced
1 garlic clove minced
½ inch ginger minced
2 table spoon oil /butter

2 tea spoon mild curry powder… I use kitchen king masala available in Indian stores or S&B available in ranch market/ lucky..(I would suggest to add 1.5 teaspoon first and add the rest of 1/2 teaspoon after you taste while simmering and feel it needs it)

¼ spoon cardamom (if you don’t have, use cinnamon)
1 can tomato sauce 8oz
1 can evaporated milk

3/4 tea spoon light/dark brown sugar
Salt and pepper/cayenne/red chili powder to taste

Method:
Heat oil/butter on medium heat. Add onion, garlic, ginger sauté till it turns light golden brown.
Now add curry powder sauté for another 30-45 seconds, add tomato sauce and mix well.
Leave it for a couple of minutes. Make sure you keep the flame medium or medium-low, as high flame will result in tomato sauce splutters
Add salt and pepper/cayenne/red chili powder. Stir well.
Now slowly add evaporated milk using one hand and stir using another. (This technique will prevent curdling).
Once the milk is fully incorporated…Add the brown sugar and heat for another 2 minutes.
Add Paneer or any poached/grilled meat or steamed or boiled vegetables …enjoy !!! My illustration shows cubed paneer.

Garnish with freshly chopped cilantro.

To have rich version you can always substitute evaporated milk with whipping cream and also add 1 table spoon cashew or almond butter along with curry powder. You can also use normal sugar or honey instead of brown sugar.

If you taste the sauce and feel it is slightly bitter, that means you have added more curry powder and your curry powder is strong. In this case add 1/2 spoon more of sugar and also increase the cream/milk till you get the correct taste.

Vegan sweet crepes with creamy filling

2009-02-05T17:36:00.000-08:00

Sweet dosas/crepes are one of south Indian delicacy, here I have modified it to use wheat flour(traditionally all purpose flour is used) and also a vegan cream filling to resemble sweet crepes available in pancake houses.The cardamom spells Indian flavor but if you don not have it feel free to substitute with cinnamon.This is my entry for paajaka's Sweet series - Rice/Wheat sweets & Diabetic friendly sweets

Makes about 6 crepes

Ingredients
1/2 whole wheat flour - I used golden temple Atta

3 table spoon dark brown sugar - You can use any kind of sweetener

1/8 spoon of cardamom
use about 1 cup water and make a batter , if batter is too thick add more water to thin it down, so it has crepe/dosa batter consistency

Nicely blend the following with a hand mixer or fork:

4 table spoon tofutti - soy based cream cheese

1/4 spoon vanilla

1 table spoon sugar

You can any chopped fruits or berries to the above mixture

METHOD:
Lightly oil a omelet/tawa/crepe pan and prepare the crepe, it is prepared like rava dosa ,where you slightly pour the batter and rotate the pan to coat.

Use non stick pan only and use only medium flame.

Add a teaspoon of oil(it has to be tasteless like canola, if you use diary use ghee/clarified butter for enhanced flavor)around the crepe, I just sprayed canola oil spray, in about a minute or 2 it will be done.

Now add a dollop of tofutti mixture in the center and fold it into four.

Serve it with a fruit wedge.

If you are having tough time getting the crepes out of the pan try adding more oil or 1 tablespoon of rice flour to the batter.

Low fat spagetti primavera

2009-01-28T16:29:00.000-08:00

I have this Italian cook book of sunset publications sitting in my shelf for say 2 years. The one dish that has repeatedly captured me was their primavera which was said to be feasted by Botticelli models after their modelling...nice ah....but ...like the usual dishes it was prepared with butter and heavy cream.....I came up with my low fat version by substituting fiber enriched Ronzoni's thin spaghetti in a box for fresh egg pasta, whole milk and cornstarch for heavy cream.
I also threw in some my favorite vegetables. You can easily make a Vegan pasta primavera out of this but substituting milk with water/vegetable stock and 2 tablespoon plain Tofutti(soy based cream cheese). This is a very healthy dish as it has a cartload of vegetables.

Ingredients: (Serves 4)
8 OZ dried thin fiber enriched spaghetti(You can use any noodle like pasta, even wheat spaghetti will taste good, 80z is half the box of pasta available in unites states)
1 cup whole milk
1 spoon cornstarch
1/2 spoon dried basil
1/2 spoon pepper
2 table spoon olive oil

1/4 cup Parmesan

salt to taste

2 shallots diced
10 asparagus stalks cut into small pieces(I used frozen asparagus from Trader Joe's)
4 spring onion stalks, white green all cut into small pieces
1 orange bell pepper cut into thin strips
1/4 cup frozen peas
6 baby carrots sliced(I would suggest to omit these ..because they did not taste good in left overs...yes I ate the same thing for lunch the next day...yum)
1 small zucchini diced
1 pack Enoki mushrooms ..bottom trimmed(I got this from Asian market and since I had only this in the pantry..i used this..gave a pretty look... feel free to substitute with white button mushrooms , which was the ones used in original recipe)

Method:

Boil noodles according to package drain and keep aside
Take a wide pan. Heat olive oil in medium saute shallots when they glisten, add peppers, asparagus, zucchini, carrots, mushrooms. Saute till the vegetables are still in shape but cooked. I do it by closing it with a lid for say 3 minutes. You need to check with your cooking range though and also peek in between.... if you suspect charring, open and give a stir. Once veggies cook add peas and spring onions, basil, pepper and salt. saute for another minute.

Now mix cornstarch into the cold milk and pour it over the vegetables. On medium heat let it come to a slow boil.
Now add the spaghetti, and Parmesan mix well and serve. Note that I have used noodles and spaghetti and even pasta interchangeably for dish .

For vegan version microwave Tofutti for say 40 seconds, add vegetable stock or water and mix so they are incorporated. Add it instead of milk and let it bubble. You can adjust the amount of Tofutti as per your taste and use vegan Parmesan too.

Even though it may look daunting with lot of vegetables, it is very easy and quick. Put the noodles to boil, prepare the vegtables when the noodl es are cooking ...drian the noodles and then prepare the sauce...in this order it will come about quickly...

Tofu Chili Plate - Healthy Family dinner

2009-01-26T11:25:00.000-08:00

I have been a passive blogger for about 3 years now. I started food blogging to distribute my recipes to my friends, but since last year after seeing so much activities going around the food blogs ...my new resolution this year was to make my blog active too.....I was thinking of a way to do it and then I came across Meeta's Monthly Mingle hosted this time by Michelle of WhatsCookingBlog...wow!!! what a way to start...so here I go with my contribution.

My healthy dinners are usually prepared on spot with the ingredients I have at hand and this was one of them...I hope you enjoy it as much as we enjoyed.

Ingredients:

1 block of super firm tofu or pressed firm tofu, cut into long thin strips

1/2 green cabbage shredded finely

20 grape/cherry tomatoes

4 long green peppers sliced thinly(I used cayenne peppers, you can use de-seeded Jalapeno if you cannot find cayenne peppers)

1 small spear of broccoli sliced thinly

1 shallot diced

1 table spoon of pine nuts(you can use any nuts you have at hand)

1/2 spoon cayenne pepper powder/ red chili powder

black pepper and salt to taste

1 spoon chili oil( if you do not have this, use normal oil and a pinch of chili /cayenne powder)

2 teaspoon oil

A non stick pan/wok

Method:

Heat the pan till it becomes really hot ...add oil to the pan

Now add shallots, peppers, cabbage, broccoli, cayenne powder and stir fry for say 3 minutes. The vegetables will start to wilt and your kitchen will start smelling like stir fry restaurant.

Now add the tomatoes, black pepper and salt ...saute for another 30-40 seconds and transfer into into a plate

In the same wok/pan add the chili oil and stir fry tofu with a pinch of salt. Add it to the stir fried veggies.

As the last step... in to the hot wok add the pine nuts and toast them till they start to brown slightly and add it to the plate.

Your healthy dinner is ready...eat it when it is hot and enjoy!.

Yellow squash sabzi

2009-01-23T16:11:00.000-08:00

I had 3 yellow squashes that I bought on impulse when I visited the nearest grocery store. I left them in refrigerator for a week postponing the day to cook, I searched for various recipes using them I came across a pasta dish, a Mexican casserole extra...i had such big plans for the vegetable but at last I ended up cooking it into a simple sabzi...truth to be told I have no regrets...it was awesome...do try it.

If you do not have yellow squash use zucchini or Italian squash

Ingredients

3 yellow squash

1/2 spoon mustard
1/2 spoon spilt urad dal
3 table spoon olive oil

2 teaspoon onion powder
1 spoon garlic powder

3/4 red chilli powder
3/4 spoon corianderpowder
1/4 spoon cumin powder
1/2 spoon turmeric

salt to taste

1 table spoon chopped cilantro

Method

Dice squash into small pieces with the skin on.
heat 1 table spoon oil in a non stick pan, add mustard and urad when it starts spluttering
add the onion and garlic powder saute till they becomes light brown...don't burn it
dump the squash..and mix so that the spice powder coat the squash
now add turmeric, chilli, coriander, cumin powders and salt mix well.
close it with lid and leave it in medium flame for say 3-4 minutes.
then open the lid and let the liquids evaporate.
No need to add any water squash has enough water to cook by itself.

once all the water dries up add cilantro...mix well.

Serve with rice or roti.

Theratipal

2009-01-19T15:11:00.000-08:00

Microwave Theratipal

Theratipal also known as paal kova or milk halwa is very famous dessert of TamilNadu, India.
This version is one of the simplest, Few years ago I came across this particular ratio in one of web page. So I did not invent the recipe, just listing it for my fellow bloggers to try.

Ingredients:

1 can condensed milk(Do not use fat free condensed milk..believe me I tried and the result was ...yuck)
3 spoon full fat yogurt
1 spoon ghee or clarified butter

In my microwave 1200 watts with power set to 100% this takes 6-8 minutes.
So adjust settings according to your microwave.

Take a microwave safe bowl and add all the ingredients, mix well.
Microwave it for 2 minutes, take it out mix well and microwave for another 2 minutes.
Do this till you get a crumbly kind of mixture. I will try to post a picture showing exact consistency...usually that is achieved at about 7 minutes.

Make sure you do not overcook. The correct consistency in other words is the one where there is no milk liquid but neither it is rubbery. If you tend to cook for long duration it will be burnt become rubbery .

Serve it hot or cold. I like serving it hot with vanilla ice cream.

Moorkozambu (Buttermilk sambar)

2008-07-22T12:59:00.000-07:00

This is for my friend RAJNI.... She loves this dish...so much so that she prefers it like a soup rather than a curry served over the rice ....
There are many different ways of preparing this dish...I am providing the simplest way which I tend to fall on whenever I feel like eating moorkozambu(pronounced as more-kho-lum-boo)

Later I will try to provide the 2 other versions that I use, my mother's and my mother-in-law's...both of them are expert in moorkozhambu .

Ingredients

To grind
2 table spoon split peas(pottu kadala)
2 or 3 green chilies as per your taste
1 spoon jeera
2.5 table spoon grated coconut dry flakes

3 cups buttermilk
1/2 spoon turmeric
3/4 spoon mustard
2 red chillies
pinch of hing

1 table spoon coconut oil
2 table spoon vegetable or some cooking oil

Vegetable like opo/ white pumpin/ choyote or butternut squash cut into big cubes and boiled/steamed with very less water .

Salt to taste

Method:

Grind the ingredients mentioned under to grind to a dry powder

Heat pan in medium flame add 1 table spoon coconut oil, 1 table spoon cooking oil and dump the powder into it
Sauté slightly so that it becomes a mass. Remove pan from flame before the mixtures starts turning brown

Now add buttermilk, turmeric, salt and mix nicely so that powder mixture is dissolved

Bring to a boil...while constantly stirring it

now heat 1 table spoon oil in medium flame, add hing and mustard. When mustard splutters add curry leaves, redchillies and dump the tadka into the sambar, also add the boiled vegetable at this stage

Mix well

If you feel sambar is runny u can mix 1 spoon rice flour in say 1/4 cup water add to sambar and bring to slow boil

If u feel it is not spicy enough u can add red chili powder and bring to boil or break and add the red chillies to tadka to release the heat

if you feel it is not sour enough u can add lemon juice.

Also if you want to use okra/eggplant, cut into small pieces saute nicely in oil and then add it to the kozambu.

Tomato paste - peas pasta

2008-06-23T14:05:00.001-07:00

Ingredients:
1 cup boiled small pasta like macaroni and mini shells
1 table spoon tomato paste
1 spoon basil paste(grind few basil leaves with water) or u can use pesto
pepper and salt to taste
2 table spoon extra virgin olive oil
1/4 cup frozen peas

In a pan heat oil in medium flame, add basil paste tomato paste, pepper and salt when it starts to slightly bubble , add frozen peas. Saute for 2 minutes. Toss the pasta with the sauce
add more oil if needed

serve it with or without grated parmesan on top.

Cabbage koftas

2008-06-23T14:00:00.000-07:00

Ingredients

1st set
2 cups grated or sliced cabbage
1/4 cup water

2nd set
1 garlic crushed nicely
3/4 cup besan
2- 3 loaves of bread crumbled into crumbs
1 spoon of garam masala or kitchen king masala
1/2 spoon chilli powder
salt to taste

oil for deep frying

add cabbage and water to a microwaveable bowl and microwave for 10 minutes
the cabbage, add the second set of ingredients and mix well it will be in doughy consistency
make small balls and fry it in oil till golden brown

note:
You can add chopped coriander say 1 spoon to dough if you want
you can eat these koftas just like that with catsup or sauce or you can throw in kofta to make kofta pulav and gravy to make kofta gravy.

paneer sandwich

2008-06-23T12:53:00.000-07:00

Ingredients:
6 loaves fine wheat bread or white bread - corners removed
3 tablespoon paneer crumbled
1 garlic crushed
1 spoon MDH kitchen king powder
1/2 carrot grated
1 spoon coriander leaves finely chopped
1 table tasteless cheese like mozzarella or amul grated
1 table spoon oil
1/2 onion finely diced

Method:
In a pan heat oil add onion, garlic and saute ...when it becomes soft add kitchen king powder
saute for another minute, add carrot saute for another 3 minutes
add salt , paneer and coriander leaves mix and keep in ready

Take 2 loaves of bread, spread 1 table spoon of paneer filling ..add say 1 spoon of grated cheese close with another bread , press slightly with your hand

In a tawa add 1 spoon oil and toast sandwich so that both sides are golden brown
cut into 3 long strips and serve it with ketchup or any sauce

to keep the sandwich crunchy and warm. Line a cookie sheet with foil and leave it in oven at 200 degree, till your guests arrive

Asparagus shitake mushroom pasta

2008-05-20T10:21:00.000-07:00

Ingredients

1/2 pound pasta(spagetti is good, but any shape is fine)
1 bunch asparagus trimmed and chopped into 1 cm pieces
1 box shitake mushrooms , stems removed, caps sliced
1 big clove garlic crushed
2 shallots finely chopped
1/2 spoon italian seasoning

1 table spoon grated parmesan(optional)

salt and pepper to taste

4 table spoon Extra virgin olive oil

Boil pasta al-dente as per package directions and drain

In a wide pan heat oil in a medium flame add garlic and shallots together, saute till they become shiny, now add mushrooms, italian seasoning and saute till it becomes tender. Now add asparagus, it will get cook within 2-3 minutes. once the veggies are done, dump pasta into the veggies add salt , pepper and parmesan. Toss well.
Serve it warm with the side of a slice of foccacia bread

zucchini spring onion paratha

2008-05-20T10:17:00.000-07:00

Ingredients
1 medium size zucchini shredded
1/2 bunch spring onion - only green parts finely chopped
1 spoon MDH parata masala
1/4 spoon black pepper
1.5 cups wheat flour
salt to taste

Method
put all ingredients into a bowl and start kneading , since zucchini has lot of water, sometimes that may itself be enough for dough to form, but if needed add water in small amounts to make it reach the usual paratha dough consistency.

Now roll parathas, cook them in a pan and enjoy with maggie sauce or yogurt.

Veggie burger

2008-04-09T20:44:00.000-07:00

Ingredients;

to grind:
1 can cannelini or garbanzo beans drained and rinsed
1/2 slab or 6 oz extra firm or firm or super firm tofu water pressed off
1 red/yellow/green bell pepper chopped
2 tablespoon chopped fresh dill or coriander leaves
3 table spoon cooked rice
1 table spoon garamasala or or sabji masala or pav bhaji masala or curry powder
2 tablespoon soy sauce

2 loaves whole wheat or white bread
1/2 onion finely chopped

Grind all ingredients in a food processer when it is thick like cookie batter remove and add it to a bowl

grind the bread loaves and add fresh bread crumbs and chopped onions to tofu bean mixture. Mix well . If the mixture is very loose add more bread crums so that it will enable you to make patties easily.

Make patties and lay in on a baking sheet bake on 375 for 30 - 40 minutes

or you can shallow fry them.

serve it between 2 lovaes of bread or burger bun with lettuce tomato , enjoy

For serving in pitas make small balls out of batter instead of patties.

Fool proof idli

2008-01-22T16:16:00.000-08:00

ingredients

first set
4 cups idli rice
1/2 cup raw rice like sona masoori

second set
1.5 cups urad dal broken or whole doesn't matter
1 spoon methi seeds

wash and soak first set together in one vessel and second set together in one vessel
refrigerate over night

grind urad mixture first with as little water as possible, so that it is a thick smooth paste

grind rice mixture now , dont add too much water add only as needed. Add the rice batter to the batter you got by grinding urad mixture

mix nicely with hand not with a spoon. add salt as per your taste and leave batter in a closed space, best bet is your wooden counters... to rise. During summer even if you leave it on table the batter will rise. Say for about overnight or 6-8 hours

The way to test if the batter has risen is by using a spoon, if you dislodge the batter it will be have a spongey texture rather than the thick batter you ground.

before preparing idli spray idli mold with pam, then add say about 1.5 cups of water to batter to thin out.(This is needed only if you have very thick batter if you have moderatly thin batter , dont add this water amount). Ladle the batter into idli mould and steam for 15 minutes
Yummy idli ready

Note: Make sure you dont add too much water during grinding as thin batter will lead to bad idilis.

Tomato rasam

2008-01-17T11:39:00.000-08:00

Ingredients:

2 teaspoon ghee

½ spoon mustard

½ spoon jeera

Pinch of hing

2 spoon rasam powder

Salt as per taste

Sugar ½ spoon

Pepper powder ¼ spoon

4-5 curry leaves

2 spoon cut coriander/cilantro leaves

2 medium sized tomatoes or 3 small tomatoes finely diced

2.5 cups water

½ spoon tamarind paste

Method:

Take a pan, add ghee, add mustard jeera, when splutters add hing half of the curry leaves, and tomatoes

Sauté for a minute add rasam powder, water, salt, tamarind. mix and bring to boil

Add sugar, pepper powder, remaining curry leaves and cilantro, simmer for few minutes serve

Note:

if u want different lemony taste use lemon juice instead of tamarind but when using lemon juice add just before serving not while cooking
Instead of fresh tomatoes use canned whole tomatoes they make rasam even more tasty as they are canned when they are extremely ripe
U can even add ½-3/4 spoon of tomato paste to give it a body, it enriches rasam

Shahi Paneer

2007-12-14T15:34:00.000-08:00

For 4 people

Ingredients
1 medium size onion, 1 clove garlic a small piece ginger finely minced using food processer(it has to be minced not ground)
1 small can tomato sauce u can find it it safeway/lucky under canned tomato section
1 can evaporated milk u can find it in sugar- baking goods section
1 spoon light brown sugar(u can use this for all things where u want to bring down saltiness, available in bakery section again)
1/2 spoon ground elaichi/cardamom
2 spoon MDH shahi paneer masala and 1 spoon MDH kitchen king masala (or 3 spoon good curry powder)
2 table spoon spoon butter or butter substitute (smart balance is good)
salt to taste
3 tablespoon oil
paneer cubed and microwaved for about seconds
10 almonds in 1/2 cup water for say 40 seconds, peeled and ground to a fine paste

Method
in a pan add oil after a minute add onion garlic ginger mixture
saute for say a minute
add shahi panner masala, and king masala(or curry powder), salt and saute till it is cooked well and brownish in color all in medium flame
add tomato sauce , sugar, almond paste
mix well
start adding evaporated milk slowly.... i mean pour using one hand and stir using another, this has to be done slowly or else milk will curdle

mix well
add cardamom powder, butter and let it simmer
if gravy is thick add water to thin out or low fat milk. if adding low fat milk again add in small amounts and mix it well

add paneer
if needed garnish with cilantro/coriander leaves ENJOY!!!

simple home made icecream

2007-04-24T14:28:00.000-07:00

ingredients

1 can evaporated milk
1/2 can condensed milk
1 small box whipped topping like cold whip
1 spoon vanilla essence

take a steel mixing bowl, referigirate it for 1 - 2 hours, bowl must be empty
freeze evaporated milk for 1-2 hours

now take the chilled bowl, add condensed milk, forzen evaporated milk, vanilla essence and beat it with hand mixer till it whips up. now add whipped topping and beat it for say a minute till it is incorporated. pour the mixer into a deep glad/ziploc ware put a plastic wrap on the surface of the mixture, to cover the whole surface. close it and put it in freezer.

to serve, remove plastic wrap and scoop it.

Notes:
The bowl had to be chilled to prevent heatup during mixing.
plastic wrap is used to avoid ice crystals
this is basic u can use it for any flavor preparation for example for strawberry add chopped or ground strawberries before freezing
for pista add ground pista powder
for extra sweetness add whole can of condensed milk

10 minute black bean burrito

2007-04-24T14:19:00.000-07:00

If u want a quick snack or dinner

ingredients

sw black bean(i like this brand the best)
1 garlic
1 green chilli
1 table spoon olive oil
flour tortilla

Open the black bean can, drain 3/4th of water at the top. Take a fork and rough mash beans inside container.
chop garlic and green chilli , remove seeds inside greenchilli/jalapeno
take a small pan add oil, keep flame in medium
add garlic and chilli saute for say 5-7 seconds, add mashed beans little salt. stir it till u get a good aroma and the beans is heated through.

now put dosa tawa on medium, take a tortilla fill it with beans, fold buritto wrap and heat it with closed side down in dosa tawa with one spoon of oil for a minute. This will seal the open end.

Enjoy ur burrito with sour cream/salsa/guacamole

for extra kick add chilli with seeds or add mexican chilli powder. you can also add shredded monterey jack or cheddar chese before closing the buritto

Simple Cashew Upma

2006-08-21T16:26:00.000-07:00

Ingredients

1 cup Rava(Roasted preferred)
1 3/4 water - warm or hot

3 green chillies cut into rounds or slit lengthwise based on spice tolerence level
5-6 curry leaves
handful cashews

1 spoon channa dal
1/2 spooon mustard
1/2 spoon urad dal
2 pinches hing

salt as per needed

4 tablespoon oil
2 spoon ghee

Method
keep pan in medium heat(non stick preferrable)
add oil
add mustard,urad dal,channa dal and wait for it to turn slight brown
now add hing,cashews
slightly fry cashews to slight brown add chillies and curry patta
wait for 15 seconds
add rava and roast for about a minute
add salt
now add water and mix it so that there are no lumps
add ghee now , keep mixing once in a minute till u get consistency of upma.
enjoy!!

Custard Cake Cups - Dessert

2005-04-26T18:14:00.000-07:00

Ingredients:

4 Desert cups (available in produce section of groceries, looks like small cakes) or 4 individual serve store bought sponge cakes

4 servings of any custard or 4 servings store bought prepared vanilla pudding
(Use mango custard ahmed brand it is good)
8 strawberries, sliced
1 teaspoon sugar
1 pouch, 3 ounces, sliced almonds, available on baking aisle of market

Line small dessert cups or small glass bowls with cake. Top with heaping spoonfuls of prepared custard/instant pudding, about 1/2 cup per dessert cup. Sprinkle sliced strawberries with sugar and toss to coat. Top dessert cups with sliced berries and sliced almonds and serve or refrigerate.

dervied from foodtv.com Racheal rays recipe

bindi masala...with white gravy

2005-04-20T12:02:00.000-07:00

Ingredients:
500 gms okra (bhindi)
2 tsp urad dal (white gram)
1/2 tsp mustard seeds
1 tsp cumin seeds
4 red chilies,
whole1 onion, finely chopped
2 tomatoes, finely chopped
1 tsp chili powder1/2 tsp turmeric powder3/4 cup yogurt, whisked
Salt to taste
1/2 coconut, grated1/4 cup cashew nuts
8-10 curry leaves
Oil for frying
Method:
Grind together the coconut and cashews to a fine paste. Keep aside. Remove the base and tip of each okra and cut into halves.
Heat oil in a frying pan and deep fry the okra for 5-10 minutes. Drain excess oil and keep aside.
Reheat 3 tbsp of the same oil in another pan, add mustard seeds, cumin seeds, urad dal, curry leaves and fry for a minute. Also add onion and fry until golden brown.
To this, add tomatoes, chili powder, turmeric coconut paste and salt. Cook until the oil gets separated.
To the yogurt, add 1 cup of water and mix into the masala. Bring to a boil stirring continuously.
Now add fried okra, cover the pan and simmer for 10-15 minutes.
Serve hot with chapaties or pulao rice.

Serves: 4 Preparation time: 30-40 minutes

Source: www.daawat.com

Macaroni - Kadai panner style

2005-04-20T11:22:00.000-07:00

Ingredients:

1 cup dried macaroni
1 capsicum diced
1 onion diced
1 spoon kathoori methi
1/2 spoon each of turneric, dhania, jeera and chilli powder (dry powders)
1/2 spoon kitchen king masala (available in all indian stores...MDH brand is good)
1/2 can tomato sauce (regular.. dont get flavored one)
salt as needed
1/ cup panner diced into small cubes
3 table spoon oil
1/2 spoon sugar

method:
boil macroni and drain water.
add oil to a pan in medium heat
add onion and capiscum at the same time, toss and leave it till the vegatbles becomes shiny and fork tender
add dry powders, salt mix leave for a minute
add tomoto sauce, kasthoori methi
boil till raw smell vanishes.
add sugar
add pasta and kitchen king
add panner. mix keep in low flame for 2 to 3 minutes.

Note: dont fry panner. if frozen microwave for 40 seconds and dice into pieces.

Misti Doi (Bengal's Sweet Curd)

2005-04-19T14:16:00.000-07:00

Ingredients/things needed:

1 can condensed milk
1 can evaporated milk
after dispensing evaporated milk measure curd in that can
8 ramekins
baking tray
aluminium foil

Method:
preheat over to 250 degrees
fill baking dish till 1/2 with water
Take a bowl and whisk all 3 ingredients(condensed milk, evaporated milk and yogurt) together
pour the mixture till 3/4th in each ramekin

place all the ramekins in the baking dish
keep the dish in center rack.
place the aluminium foil just over the baking dish to cover it loosely
bake for 2 hours.
take out the ramekins, cool them, close each with a plastic wrap and refrigerate overnight.

enjoy yummy misti doi next day.

Easy Aloo Paratha

2005-04-19T13:46:00.000-07:00

Ingredients

1/2 cup wheat flour
1/2 cup mashed potatoes powder (any brand)
salt as needed
1/2 spoon garam masala
1/2 spoon cilantro/coriander leaves minced
water as needed

Method

mix all the above ingredients into a dough
make small balls
roll and cook on a medium flame dotting both sides with oil or butter or ghee.

server hot with pickle/boondi raita!

Note:
To enhance the taste u can add a handful of frozen shredded hash browns/1 small potato boiled and mashed. EVne can add 2 spoon diced onion to the dough.

Mee Goreng

2005-04-19T13:33:00.000-07:00

IngredientsSauce:

2 tbsp soy sauce
3 tbsp tomato ketchup
3 tbsp water
¼ tsp ground pepper Grind finely
3 – 4 fresh red chillies
4 large cloves garlic
3 pcs firm white tofu
2 medium-size potatoes
½ cup oil
1 onion, halved and sliced thinly
2 small ripe tomatoes, cut into thin wedges
2 cups (loosely-packed) mustard greens (sawi), plucked into 5 cm lengths
1 ½ cups (loosely-packed) cabbage, shredded 1 cm thick
500 g fresh yellow wheat noodles (place in a colander and rinse quickly under the tap to rid of excess oil) (Or you can just use spagetti here)
1 ½ cups bean sprouts Garnish
3 tbsp crisp, fried shallots
3 tbsp spring onion, sliced 0.5 cm thick
4 – 5 limes, halved

Method:

In a small bowl, stir the sauce ingredients together and set aside. Grind the chillies and garlic in a small food processor or chopper, adding a little water to help the blades work, if necessary. Peel potatoes and cut into halves lengthwise. Cover with water and boil for 10 – 12 minutes or until tender (but not soft). Drain. Cut tofu into halves and blot carefully with kitchen paper to get rid of excess moisture (this prevent splattering during frying).
(Or u can get frozen hasbrowns(which shape u like) from freezer section and oven fry them)Heat oil in a wok and fry potatoes until golden brown. Remove and drain on absorbent paper. When cool enough to handle, cut crosswise into 0.5 cm slices. Now fry the tofu in the same oil until golden brown. Drain on absorbent paper and when cool enough to handle, cut into 1 cm slices. Remove all but 3 tbsp of the oil from the wok. Place wok over medium heat and fry the ground chilli and garlic mixture, stirring continuously, until the paste is well cooked. Add the sliced onion, turn up the heat to high and add the tomatoes, potatoes and tofu. Fry for 2 – 3 minutes. Stir in the mustard greens and cabbage and continue frying for a few more minutes. Add noodles and sauce mixture and continue frying until noodles are tender. Finally, add the beansprouts, fry on high heat for another 2 or 3 minutes and dish out onto a serving platter. Garnish the top with fried shallots, spring onion and limes. Mee goreng is of course best served hot off the pan, but it will tolerate standing around for a bit and being served at room temperature.

Potato-squash curry

2005-04-19T13:28:00.000-07:00

Ingredients:

2 potato medium sized cut into long strips like French fries and cut each strip into 2, so each potato will be of 1/2 French fry size
2 squash(this will be like zucchini but light green in color) or use 2 zucchini, cut these also like potatoes
1 spoon kasthoori methi dry leaves, crushed with you hands
3/4 spoon red chilli powder
3/4 spoon turmeric powder
hing
salt to taste
mustard and urad dal for garnish
2 table spoon oil.

Method:

microwave potatoes so that they are boiled but not mashed, for 2 potatoes, 5 minutes should do the trick

Take a non stick pan keep flame on high, add oil, add mustard and urad dal, hing. when it starts crackling add squash or zucchini, chilli powder, turmeric, salt .

reduce flame immediately to medium.

saute once and leave it for sometime till squash looks transparent...i mean little cooked, now

drain water and add potatoes, kasthoori methi
, mix slightly, leave for 2 minutes, then reduce flame to low and leave till it gets roasted.

Rasmalai

2005-04-19T13:25:00.000-07:00

Buy rasgolla tin.
Make sure to drain all the sugar water.
Take each rasgulla, give a gentle squeeze to remove the sugar water and add it to a bowl.

Take another bowl add 2 packs of half anf half, yellow/coloring or saffron, 2 cardamom, sugar as need and mix.

Take 1 handful of pistachios...no salt...grind and add to half and half mixture .. mix and add to squezzed rasgolla patties.

Refrigerate for 4-5 hours...yummy rasmalai ready

Navaratan korma

2005-04-19T13:08:00.000-07:00

This recipe is for 2 people

Ingredients

1. 3/4 cup 1/2 and 1/2
2. 2 table spoon frozen mixed vegetables
3. 1 spoon cashew and golden raisns
4. 1/4 spoon turmeric/ yellow color
5. 1 small potato bolied and diced
6. 1/4 cup panneer diced
7. 1/2 spoon dhania powder, jeera powder, chili powder each
8. pinch of black pepper powder
9. 1/2 spoon of crushed dried kasthoori methi leaves.
10. 1/4 cup onion mined
11. 1/2 spoon ginger garlic paste.
12.1/4 spoon jeera
13. Salt to taste
14. 1/4 spoon powdered elaichi

Method:

Heat oil.
Add jeera.
Keep the flame to medium
When splutters add onion, ginger garlic paste.
Add dhania, jeera, red chilli, salt, turmeric. leave in mdeium till onion becomes slight browm
Now add vegetables, potato, kasthoori methi.
saute for 2 minutes.
add 1/2 and 1/2, simmer for 5 mins
add elaichi, panner, cashew, raisins and black pepper.
simmer it for another 5 mins.

Serve hot with rotis, naans or rice.