Cauliflower Fry

Quick and simple Cauliflower fry which is cooked with refreshing saunf. Onion and chili powder for the flavour and spiciness. It is best accompaniment for steamed rice with sambar, dal, rasam or curd.

Ingredients :

• Cauliflower - 1 medium-sized
• Onion - 1 medium-sized
• Saunf - 1/2 tsp
• Curry leaves - 1 sprig
• Turmeric Powder - 1/4 tsp
• Chili Powder - 1 tsp
• Coriander leaves for garnishing
• Salt to taste
• Oil - 2 tbsp

Method :

• Cut the cauliflower into florets. Immerse them in hot water for 10 mins. Drain and rinse.
• In a thick bottomed kadai, heat oil. Splutter saunf and then add sliced onion and curry leaves. When onions are transparent add turmeric powder and mix well.

• Add cleaned cauliflower florets and mix well. Cover with lid and cook till it is half cooked.

• Add salt and chili powder. Mix well and continue cooking till its cooked well. Finally add coriander leaves and mix well.

• Serve cauliflower fry as a side dish with steamed rice.

Palak Paneer

Palak Paneer is a North Indian curry recipe made of blanched spinach and soft paneer cooked in onion tomato gravy. Spinach is blanched to retain its color which is pureed along with herbs and chili. It is then cooked in onion-tomato gravy seasoned with spices. Paneer is simmered in the palak gravy and topped up with fresh cream and kasuri methi. It is served best with roti or naan.

Ingredients :

For the palak puree :

• Palak Leaves - 1 bunch (approx. 250 gms)
• Green Chilies - 2
• Garlic Cloves - 2
• Ginger - 1/2 inch

For the the palak gravy : 

• Onion - 1 medium-sized
• Tomato - 1 medium-sized
• Garlic Cloves - 5
• Jeera - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Chili Powder - 1/2 tsp
• Hing a pinch
• Garam Masala Powder - 1/2 tsp
• Kasuri Methi - 1 tsp
• Paneer - 250 gms
• Fresh Cream - 2 tbsp
• Oil - 1 tbsp
• Butter - 1 tbsp
• Salt to taste

Method :

For making palak puree :

• Pick the palak and immerse in water for sometime so that soil settles down. Take out the palak in a strainer and wash again in running water.

• Boil enough water in a vessel. When its boiling add 1/4 tsp salt, stir. Switch off the flame and immerse the palak in hot water and leave it for 3-4 minutes. Meanwhile take a bowl of normal water and add few ice cubes and set aside to immerse drained palak leaves

• Strain the palak leaves. Reserve the stock to use it later. Immediately immerse it in ice cold water. Let it rest for 2 minutes.

• Drain the ice cold water and transfer the palak into a mixer jar along with roughly chopped green chilies, garlic and ginger. Grind it to a fine puree.

To make the palak curry :

• In a pan heat oil and butter. You can use only butter, but make sure not to burn it. Oil is added along to avoid burning of butter. Add jeera and let it splutter. 

• Add finely chopped onions and saute till golden. Add finely chopped garlic and saute till raw smell goes away. No need of browning it.

• Add finely chopped tomatoes and fry till tomatoes are mushy and oil oozes out. Add turmeric powder, chili powder, hing and saute well.

• Add palak puree and stir well.

• Add required amount of reserved stock, stir and cook for 8 mins or till the palak is cooked. 

• Add in salt, garam masala powder and mix well. Add paneer cubes, stir gently and simmer for 1-2 mintues till paneer becomes soft.

• Add in fresh cream and stir gently so that cream gets incorporated with palak gravy. Lastly crush kasuri methi between your palms and add. Stir and switch off the flame.

• Serve palak paneer hot with roti, naan or jeera rice. Top up palak paneer with fresh cream while serving.

Chicken Masala

Chicken Masala is a creamy, spicy and yummy masala gravy that goes well with steamed rice or any type of roti. Chicken is pressure cooked in onion tomato gravy with spices. And then coconut paste is added to give creamy texture for the masala that is flavored with saunf, cinnamon and poppy seeds.

Ingredients :

• Chicken - 500 gms
• Onion - 2 large
• Tomato - 2 large
• Ginger Garlic Paste - 2 tbsp
• Green Chili - 2
• Curry Leaves - 2 sprig
• Chili Powder - 1 tbsp
• Coriander Powder - 2 tbsp
• Turmeric Powder - 1 tsp
• Garam Masala - 2 tsp
• Jeera Powder - 1 tsp
• Oil - 2 tbsp
• Salt to taste
• Coriander Leaves for garnishing
• For Grinding :
• Fresh Coconut - 1/2 cup
• Poppy Seeds - 2 tbsp
• Cinnamon Stick - 4 cm piece
• Fennel Seeds/ Saunf - 1 tbsp

Method :

• In a pressure cooker heat oil. Add in sliced onions, slit green chili, curry leaves and saute till golden. Add in ginger garlic paste and saute till raw smell goes away.

• Add in all the spice powders. Mix well and add chopped tomatoes.

• Saute well and cook till the tomatoes are mushy. Add in cleaned chicken pieces.

• Mix well to coat chicken with the masala. Cover with lid and pressure cook for 3 whistles. (You can add little water for chicken to cook. But its optional) Meanwhile take all the ingredients for grinding in a mixer jar and grind to a fine paste.

• Once the pressure goes down, remove the lid. Switch on the flame and add in coconut paste.

• Mix well and let it cook till the curry thickens. Add in coriander leaves and switch off the flame.

• Creamy tasty chicken masala is ready to be served with rice or roti.

Prawns Masala Fry

Prawns masala fry is easy and quick prawn recipe that is spicy and aromatic. Marinated prawns are fried in oil till cooked and then added to flavorful onion tomato gravy and cooked till dry. It is goes well with steamed rice or roti.

Ingredients :

• Prawns deviened and cleaned - 250 gms
• Fennel Seeds/ Saunf - 1 tsp
• Cinnamon - small stick
• Cardamom - 2
• Onion - 1 large
• Green Chili - 1
• Curry Leaves - 1 sprig
• Ginger Garlic Paste - 1 tsp
• Chili Powder - 1 tsp
• Coriander Powder - 1 tsp
• Turmeric Powder - 1/2 tsp
• Garam Masala - 1/2 tsp
• Pepper Powder - 1/2 tsp
• Tomato - 1 medium-sized
• Oil - 3 tbsp
• Salt to taste
• Coriander Leaves for garnishing
• For Marination :
• Ginger Garlic Paste - 1 tsp
• Chili Powder - 1 tsp
• Coriander Powder - 1 tsp
• Turmeric Powder - 1/2 tsp
• Garam Masala - 1/2 tsp
• Pepper Powder - 1/2 tsp
• Salt to taste

Method :

• In a bowl take cleaned prawns. Add all the marination ingredients and mix well. Set it aside for 10 mins.

• Heat oil in a kadai. Add marinated prawns and fry it well for 5 to 7 mins till it is cooked. Remove the prawns in a bowl leaving any of the juices in kadai.

• Switch on the flame. Once it is hot add saunf, cinnamon and cardamom. Fry and add finely chopped onion, slit green chili, curry leaves and saute until onions are golden.

• Add in ginger garlic paste and saute till raw smell goes away.  Add in all the spice powders, salt and mix well for a min.

• Add finely chopped tomatoes and mix well. Cover and cook on low heat till tomatoes are mushy.

• Increase heat and add some water. Mix well and cook for a min. 

• Add cooked prawns and mix well. Cook till it is dry.

• Finally garnish with coriander leaves and mix well.

• Prawns masala fry is ready to be served with rice or roti.