Paneer Butter Masala

My DH is a huge Paneer fan.He just loves paneer in any form.
I was making Multigrain roti, so what better way to soften up the roti than Paneer butter masala.
Ingredients:
1 Cup - Paneer (cut into cubes)
1 No - Onion (chopped)
1 No - Large Tomato
10 No - Cashews
4 Tbsp - Cream
1 Tsp - Cumin seeds
1 Tsp - G/G Paste
1 Tbsp - Red chilly powder
1 /2 Tsp - Turmeric powder
1 Tsp - Garam masala
1 Tsp - Coriander powder
1 Tbsp - Kasturi Methi
2 Tbsp - Butter
Salt - to taste.
Method:
Grind tomato and cashew nuts together and set aside.
Heat butter in a kadai and fry the cubed paneer.
When the paneer is golden brown remove it from the kadai and set aside.
(Frying the paneer makes it crisp and enhances the flavor, you can avoid frying if you like the paneer to be soft)
Add Cumin seeds to the heated butter.
When the cumin seeds pop add the chopped onion and saute.
When the onion browns add the G/G paste,tomato-cashew paste, salt,garam masala, chilly powder,coriander powder,turmeric powder and stir well adding water as necessary.
cover and cook for 5 minutes and add cream, paneer and kasturi methi.
Cook for another minute and serve.

Mulagai Gojju ( Green chillies Gojju)

Gojju's are usually served as an accompaniment to breakfast dishes like idly, dosa, pongal etc..
There are a lot of gojju varieties,I learnt this from my MIL.Mulagai gojju (though made from chillies) is not actually hot, but is tangy.This recipe is also very easy to prepare.
Ingredients:
10-15 Nos - Green chillies
1 No - Large onion (chopped)
11/2 Cup - Tamarind extract
1 Sprig - Curry leaves
1 Tsp - Mustard seeds
1 Tsp - Urad dal
1 Tbsp - Oil
1 Tsp - Turmeric powder
2 Pinches - Asafoetida
Salt to taste.
Method:
Slice the green chillies into medium sized pieces and set aside.
Heat oil in a kadai, add mustard seeds, urad dal and curry leaves.
When the mustard seeds splutter add the chopped onion, green chillies,turmeric powder and saute.
When the onions are tender add salt and the tamarind extract.
When the mixture comes to a boil, add asafoetida.
Serve hot with Idly/Dosa.

Groundnut chutney (Peanut chutney)

I make Groundnut chutney as an alternative to the ever present coconut chutney.My DH is also very fond of ground nut chutney.There are many different ways of preparing this chutney, i make it with coconut.This chutney is a great accompaniment to Dosa and Idly.
Ingredients:
1 Cup - Groundnuts
1 Tsp - Tamarind paste
3/4 Cup - Coconut (shredded)
5 Nos - Dry red chilly
2 Pinch - Asafoetida
1 Tbsp - oil
1 Tsp - Mustard seeds & urad dal
1 Sprig - Curry leaves
Salt to taste.
Method:
Dry roast the peanuts and remove the skin.
Grind the roasted peanuts, coconut,tamarind,asafoetida,red chilly and salt to a smooth paste .(add water as required)
Heat oil in a kadai, add mustard seeds, urad dal and curry leaves.
When the mustard seeds splutter , pour it over the chutney.

Brown rice with Pinto Beans

This is my entry for "Whole grains JFI" hosted by Tastypalettes.
Of late i have been cutting back on white rice and adding more of brown rice into my diet. Since my household is filled with picky eaters i have to look for more ways to make brown rice fun and tasty to eat. This recipe is also very easy to prepare.
Ingredients:
1 cup Pinto beans
11/2 Cup Brown rice
1 Tbsp cumin
6 nos green chillies(chopped)
1 large onion (chopped)
1 Tsp Pepper powder
1/2 tsp garam masala
1 Tbsp red chilly powder
1 Tomato (chopped)
1 sprig curry leaves
2 Tbsp oil
Salt to taste .
Method:
Pressure cook 11/2 cups of brown rice with 2 cups of water and set aside.
Heat oil in a kadai and add cumin, when it splutters add curry leaves onion and green chilly.
When the onion becomes golden brown add the pinto beans(strain and wash the pinto beans before adding).
Add salt , cover the kadai and let it cook till the beans are tender(should be about 3-5 minutes)
Add very little water if necessary.
Now add the tomato and rest of the masala.
Add the cooked rice and saute well, keep covered in low heat for another minute or two and serve hot.

Palak Paneer

I am fond of spinach, and my Dh is fond of paneer so it only seemed fitting that the two should be combined into tonight's dinner.
Ingredients:
1 Bunch spinach
1 cup Paneer (cubed)
2 Nos Green chilly
1/2 Tsp Fenugreek seeds
1 Tsp cumin seeds
1 Onion (sliced)
1 Tomato
1 Tsp ginger garlic paste
1 Tbsp Coriander powder
1 Tbsp Cumin powder
1 Tsp Garam masala
1 Tsp Red chilly powder
3 Tbsp oil
Salt to taste.
Method:
Clean the spinach and remove the stalks.
Cut the tomato into quarters.
Heat the kadai and put methi seeds and cumin seeds.
When the cumin pops add the green chilly, spinach, tomato and saute.
Cool the spinach-tomato mixture and grind along with the ginger garlic paste to a coarse consistency.
Heat oil in a kadai and saute the paneer cubes.When the paneer turns reddish brown, remove from kadai and set aside.
In the Kadai now add the onions and sauteWhen the onion is tender add the ground spinach paste, red chilly powder,garam masala,coriander powder,cumin powder and salt.
Add water as necesary.
When the raw smell of the masala leaves add the sauteed paneer, and let cook for a minute or two.
Serve hot with roti.

Chocolate Almond Cake

We often visit Ikea if not for the furniture .... at least for the food.
The Chocolate almond cake is my Dh's favorite.It is flour less, has almonds & chocolate what more Can I ask for? .. The cake has the right amount of sweetness for having with coffee.

Zucchini Dosa

Last night I wanted to try something new and easy to make, so I tried Zucchini dosa.
This dosa can be served with curd,podi or any pickle will be fine too.
Ingredients:
1 Cup Zucchini (shredded)
11/2 Cup Gram flour (besan)
1/4 Cup Dry Coconut
5 Nos Green chillies (chopped)
1 Tbsp Cumin powder
1 Tbsp Red chilly Powder (add to taste)
salt to taste
Method:
Shred the zucchini and squeeze the water from it.
Mix the squeezed zucchini, besan,coconut,green chillies,red chilly powder,cumin powder, salt and mix with water.
The batter should be of a pouring consistency.
Heat the dosa tawa and pour in a spoon full and spread it around.
After a minute turn the dosa to the other side.
Serve hot.

Note: You can add rice flour to the batter , this will give crispness to the dosa.