Cheera Thoren (Amaranthus Thoren)

Today I am putting up the recipe for Cheera thoren. I planted some seeds of red cheera in my garden but when they started growing I got a mixture of green and red leaves infact it was neither red nor green, but I am happy as this is one of the tastiest cheera I have got. Cheera is very healthy as it is very rich in vitamins and minerals (http://www.tropilab.com/amaranth.html).



Ingredients:-
1. Cheera green or red - 1 bunch
2. Shallots sliced thin - 1/2 cup
3. Mustard seeds - 1 tsp.
4. Curry leaves - 1 sprig
5. Green or red chillies chopped- 3
6. Grated coconut - 3/4 cup
7. Cumin seeds - 1 tsp.
8. Salt as per taste
9. Chopped garlic - 2 cloves
10.Turmeric powder -1/2 tsp.
11.Oil - 1 tblsp.

Method:-
* Grind the coconut, turmeric powder, green chillies and cumin seeds into a coarse paste and keep it aside.
* Wash the cheera thoroughly as the leaves might contain mud or sand and then chop it fine.
* In a heavy bottomed pan heat the oil and splutter the mustard seeds. Fry the onions and curry leaves in it.
* Add the chopped cheera and garlic to it and let it cook on slow fire until it is dry. Add the ground coconut masala and salt and mix thoroughly. Cook it for a few more minutes and remove it from fire.
* Serve it with cooked rice.

Palak Paneer (Spinach and Cheese)

Ingredients:

1. 1 medium onion cut into small pieces
2. 250 gms paneer cut into cubes
3. 2 bunches of cut spinach
4. 1 green chillie sliced
5. 2 medium tomatoes cut into cubes
6. 1 inch grated ginger
7. 3 cloves garlic
8. 3 green cardamom
9. 3 cloves
10. 1 inch cinnamon
11. 1/2 tsp. turmeric
12. 3/4 tsp. red chillie powder
13. 1/2 tsp. cumin powder
14. 1 tsp. garam masala
15. 2 tblsp. plain yogurt/curd
16. 1 tblsp. milk
17. 1 tsp. kasuri methi
18. 2 tblsp. oil
19. salt as required

Method:-

• Take a heavy bottomed pan. Heat 1 tblsp. oil and saute the cinnamon, clove, cardamom and kasuri methi.
• Fry onions, ginger,garlic, chillie and tomatoes one after the other.
• Add turmeric, chilli powder, garam masala and cumin powder and saute for another 2 minutes.
• Add the chopped spinach and saute for another 2 minutes.
• Cool the mixture and blend it to a smooth paste.
  When the mixture is cooling, fry the paneer in a tblsp butter, until lightly browned on all sides. Paneer can be added to the palak mixture fried and non fried, as per your taste. I like to fry the paneer.
• Take another vessel and heat 1 tblsp oil. Add the paste and salt, cook it for 2 minutes. Slowly add the milk and yogurt and mix. Keep it on the stove on a low fire for another minute and then add the fried paneer, cook the gravy for 2 more minutes and remove from fire.
• Serve it with rotis or rice.
  
  

Paneer Kheema Korma

Yesterday, I went and bought two litres milk from one of the big shops. When I made tea with it, I did not like the taste of it, so now I had a problem of finishing up this milk. After thinking for a while, thought of making some paneer with it. I made the paneer and kept it under the heaviest of things (my marble chappati stone), but after two hours also the paneer did not become solid and I could not cut small pieces from it. I had a crumbly paneer but the quality of the paneer was good.

I had to make something good out of this. How can I throw this away? Took some ideas from my older post and made my own Panner Kheema Korma.

Ingredients:

1. 200 gms paneer kheema
2. 1 medium sized onion cut into small pieces
3. 5 garlic cloves cut into small pieces
4. 1 inch ginger cut into small pieces
5. 1 tblsp tomato puree
6. 1 tsp. turmeric powder
7. 1 tsp. chilli powder
8. 1 tsp. coriander powder
9. 2 tsp. garam masala
10. 1/2 cup plain yogurt
11. 1/2 cup green peas
12. salt to taste
13. coriander leaves for garnish
14. 2 tblsp. oil

Method:

• In a heavy bottomed pan, heat oil and saute the onion, garlic and ginger until slightly brown.
• Add the turmeric powder, chilli powder, coriander powder and garam masala and saute on slow fire for 2 minutes.
• Add the tomato puree and saute for 1 more minute. Now add the green peas, salt and half a cup of water and let it cook for 5 minutes (until the peas are done and water has evaporated).
• Now add the paneer kheema and saute for another 2 minutes. Add the plain yogurt at the end and cover and cook.
• Garnish with coriander leaves.
• Serve it hot with rotis.

Chickpeas Curry

Ingredients:

1. 250 gms chick peas
2. 3 onions
3. 10 garlic cloves
4. 2 big pieces ginger
5. 2 tomatoes
6. 2 sprigs curry leaves
7. 2 pieces cinnamon
8. 8 cloves
9. 15 to 20 pepper corns
10. 4 small cardamoms
11. 1 tsp. garam masala
12. 1tsp. red chilli powder
13. 1/2 tsp. turmeric powder
14. 1 tblsp. coriander powder
15. 3 tblsp. oil
16. salt to taste

Method:

• Soak the chickpeas overnight.
• Cook the chickpeas after adding salt and keep aside.
• Grind the tomatoes to a smooth paste.
• Grind all the items from 7 to 14 to a smooth paste.
• Cut the onions, ginger and garlic into small pieces.
• Saute the onions, ginger, curry leaves and garlic. Now add the ground masala paste and saute until the oil starts surfacing out of the masala.
• Add the tomato paste and let it cook for 5 minutes.
• Add the cooked chickpeas and mix and cook for 3 minutes more.
• Serve it with rotis or rice.

Sambar

Ingredients:

1. 1/2 cup tuver dhal (found in any Indian shop)


2. 3 tblsp. sambar powder


3. 3 cups chopped cubed vegetables (like carrot, okra, potato, drum sticks etc.)


4. 2 Red dried whole chillies and shallots sliced


5. 1 tsp. mustard and a few curry leaves


6. Tamarind water and salt as required


7. 1 table spoon oil

Method:

• Cook dhal in a pressure cook until 2 whistles are over.


• Add all the cut vegetables, salt, tamarind water and pressure cook it for a whistle more.


• Heat oil and splutter the mustard seeds in it. Add the Sambar powder, redchillie, sliced shallots and curry leaves and saute.


• Add this to the cooked dhal and vegetables.


• Serve it with dosa, idli or rice.

Beans and Carrot Thoren

Ingredients:

1. 2 cups finely chopped beans


2. 1 cup finely chopped carrot


3. 2 dsp. oil


4. 1/2 tsp. mustard


5. 3 shallots finely sliced


6. 2 green chillies finely chopped


7. 1/2 cup finely grated coconut or 1/4 cup dessicated coconut


8. 1/2 tsp. turmeric powder


9. 1/2 tsp. cumin powder


10. salt to taste


11. A few curry leaves


12. 2 tblsp. water

Method:

• Splutter the mustard seeds in hot oil.


• Add the sliced shallots, curry leaves and chopped green chillies and saute until lightly brown.


• Add the turmeric powder, cumin powder and the chopped beans and carrot.


• Add water and coconut, mix, cover and cook on slow fire until the mixture is done and water is all absorbed.


• Serve with rice.

Mushroom Thoren

Mushrooms are a good source of Vitamin B. It has no cholesterol and is virtually fat free. More information can be got from this site http://www.organicfood.com.au/Content_Common/pg-mushrooms-nutrition.seo

Ingredients:

1. 500 gms White button mushrooms finely chopped
2. 3 shallots sliced
3. 3 green chillies finely chopped
4. 1/4 cup Grated fresh coconut or dessicated coconut
5. 2 garlic cloves finely chopped
6. 1 tsp turmeric powder
7. 1 tsp cumin powder
8. A few curry leaves (optional)
9. 1 tblsp. oil for sauteing
10. 1/2 tsp. mustard
11. Salt as per taste

Method:

• Heat oil in a frying pan.
• Splutter the mustard seeds in it.
• Saute the onion until slightly brown.
• Add curry leaves.
• Add the chopped mushrooms, chillies and garlic and let it cook until all the water has evaporated. (If using dessicated coconut add it to the mushrooms before all water is evaporated along with the turmeric and cumin powder).
• Fresh grated coconut may be added after the water is evaporated along with the cumin and turmeric powders and mix.
• Cover and cook on a low fire until done.
• Serve it with rice.

Stuffed Green Peppers

Ingredients:

1. 5 medium sized fresh green, yellow or red peppers
2. 3 boiled potatoes
3. 1 medium onion finely chopped
4. 1 tblsp lemon juice
5. 1 1/2 green chillies
6. Salt to taste
7. A little sunflower oil

Method:

• Mash the boiled potatoes
• Mix the chopped onions, lemon juice, chillies and salt with the mash and keep it aside.
• Cut the stalk part of the peppers and remove the seeds
• Apply salt inside and fill it with the potato mixture.
• Brush oil all over the peppers and bake.

Cauliflower and Potato Masala

This is one of my mother’s recipes. It has a good appetising smell. I remember the days I took this curry with me to my office. My colleagues used to give me their curry and take away mine. They always used to tell me to bring in more of this curry as they loved it a lot.

Ingredients

1. 1 medium Cauliflower cut into florets
2. ¼ cup onions sliced
3. 2 medium potatoes cubed
4. ½ cup yogurt
5. 1 tsp sugar
6. 1 tsp mustard
7. ¼ cup water

For grinding

1. 1 medium onion
2. ¼ bunch coriander leaves
3. 3 green chillies
4. 3 tsp fennel seeds (perumjeerakam)
5. 1 tblsp coriander powder
6. 1tsp. garam masala
7. 3 cardamoms
8. 1 tsp. turmeric
9. 1 inch ginger
10. 5 flakes garlic
11. 2 medium sized tomatoes
12. 1 tsp. chilli powder
13. salt to taste
14. oil

Method

• Heat a little oil in a kadai or heavy bottomed vessel and put in the cauliflower florets, sliced onions and cubed potatoes and sauté it.
• In another vessel, heat two table spoons oil, splutter the mustard seeds and then put in the ground masala and let it cook until the oil separates from the masala.
• Add the yogurt and sugar and mix with the done masala and heat it on low fire for further two minutes.
• Now add the sautéed vegetables and water and let it cook on low fire until the vegetables are cooked thoroughly.
• Serve it with chappatis or rice.

Butter Milk Curry (Moru Kachiathu)

Ingredients:

1. 1 kg double greek yogurt


2. 1/4 tsp. turmeric powder


3. 1/4 tsp chilli powder


4. 1/4 tsp. cumin powder


5. 3 button onions


6. 1 inch sliced ginger


7. 3 gloves garlic


8. 1/4 tsp mustard seeds


9. A pinch of fenugreek seeds (Uluva)


10. 2 dry red chillies cut into smaller pieces


11. salt to taste


12. 1 dsp. oil


13. 3/4 glass cold water

Method:

• Mix turmeric, chilli powder, salt and cumin powder with yogurt and keep it aside.


• Heat oil and splutter the mustard seeds and fenugreek seeds.


• Put in the onions, ginger and garlic and slightly brown them.


• Add the curry leaves and pieces of dry red chillies and heat for a minute.


• Now add cold water and then put in the yogurt mix and stir continuously. This should be done on a low fire otherwise it will curdle the yogurt.


• When the mix becomes warm remove from fire and transfer to any clean bowl. If it is kept in the same pot as it was cooked there are chances of curdling.


• Serve it with plain rice.

Paneer

As paneer is not readily available in Cape Town I am adding this recipe to make plain paneer.

Ingredients:

1. 3 litres full cream milk
2. Juice of 3 lemons or enough to curdle the milk

Method:

• Boil milk in a heavy bottomed vessel or otherwise milk fat will burn at the bottom and give a burnt taste to the paneer. Please stir the milk a few times, until it boils.
• Slowly add the lime juice to the boiling milk and stir. When the milk curdles, strain it through a thin cloth.
• Wash the paneer in fresh water and let all the water drain out. Tie the cloth and place it on a plate or rolling board. Put a heavy weight on it and keep it for 2 hours to make it into a slab.

Palak Paneer

Ingredients:

1. 150 gms paneer cubed
2. 300 gms spinach
3. A pinch of bicarbonate of soda
4. 4 green chillies
5. Paste of 2 onions
6. 2 tsp garlic and ginger paste
7. 1 tsp garam masala
8. 1 tblsp oil and 1 tblsp ghee
9. 2 tblsp cream
10. Paste of 100gms coriander leaves
11. salt to taste
12. Hot water for soaking spinach

Method:

• Add soda to boiling water.
• Chop the spinach and put it in this hot water for 2 minutes. Remove it from the flame and strain.
• Put the spinach in ice cold water for sometime to retain the colour.
• Strain it and grind it with garlic - ginger paste and green chillies.
• Heat the oil ghee mixture in a heavy bottomed pan and fry the onion paste for a few minutes. Add the paste of coriander leaves, garam masala, salt and the spinach paste. Let it simmer for 5 minutes. Now add the cubed paneer to the mixture.
• Pour the cream over the mixture and serve it with rotis.

Matar Paneer (Peas and Paneer)

Ingredients:

1. 200 gms paneer cubed
2. 200 gms peas
3. 2 finely chopped onions
4. 3 small pieces of cinnamon
5. 4 cloves
6. 6 cardamoms
7. 1 tablespoon coriander powder
8. 1 tsp pepper powder
9. 1 tblsp oil and 1 tblsp ghee
10. 125 gms chopped tomatoes
11. 1 teaspoon garam masala or 1 tsp chicken masala
12. 1 tsp red chilli powder
13. 1 tsp turmeric powder
14. Salt to taste
15. chopped corinader leaves for garnish

Method:-

• Mix cinnamon, clove, cardamom, coriander powder, pepper powder, garam masala, redchilli powder and turmeric powder and grind all these ingredients to a fine paste using a little water.
• Heat the mixture of oil and ghee. Fry the onions until lightly brown.
• Add the green peas, salt and a little water and cook until the peas are donw and the gravy is thick enough. Add the paneer pieces. Paneer can either be fried or put in as it is. If it is fried then, it should be allowed to soak in warm salt water for 10 minutes before adding it to the curry otherwise it will absorb all the liquid in the curry.
• Garnish with chopped coriander.
• Serve it with plain rice or rotis.

Easy Avial

Ingredients:-

1. 1/2 kg thick julienne cut vegetables (like beans, drumsticks, brinjals, carrots, potatoes, cucumber, onion)
2. 1/2 tsp chilli powder
3. 1/2 tsp turmeric powder
4. 3 green chillies
5. 1 cup fresh or 1/2 cup dessicated coconut
6. 1/4 cup yogurt
7. 2 dsp. oil
8. A few curry leaves
9. Salt

Method:-

• Grind coconut coarsely with the turmeric and chilli powder.


• Boil all the vegetables in the microwave for 5 minutes. Add the green chillies, curry leaves, salt and the coconut mixture and microwave for another 3 minutes.


• Lastly, take it out add the yogurt, oil and mix.


• Your Avial is ready for serving, adjust salt before serving.

Cauliflower Chappati (Taken from Vanitha Magazine)

Ingredients:

1. Wheat flour-3 cups
2. Maida-1cup
3. Salt- as per taste
4. Milk-1 and 3/4 cup
5. Ghee for frying
6. Oil- 3tblsp
7. Cumin- 1tsp
8. Onion grated 2tblsp
9. Green chillies cut into small pieces-2
Coriander leaves-1 tblsp
Grated Cauliflower-4 cups

Method:-

• Heat oil in a heavy bottomed pan and put in the cumin seeds, until it splutters.
• Saute the onions in it.
• Add the green chillies, coriander leaves, grated cauliflower and salt to the above and heat it for one minute.
• Mix all the items from 1 to 4 and knead it into a dough.
• Divide the cauliflower mixture and the dough into eight equal part.
• Roll the dough into thin chappatis.
• Put the mixture into the middle of the chappati and close it from all sides.
• Roll this again into a chappati without putting pressure.
• Fry it on a pan applying ghee on both sides.