Kadai Paneer

There are several versions of this popular side dish. some prepare it as a dry veg others in tangy tomato gravy, but I like this one better mildly spiced with a creamier taste.

1 cup diced green capsicum
100 g paneer/cottage cheese cut into small cubes
1 or 2 green chili chopped
1 large onion chopped
1 large tomato chopped
7-8 cloves garlic, crushed
1 inch piece ginger, crushed
1 tsp red chili powder
1/2 tsp whole coriander seeds crushed
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp cumin powder
1 tsp kasoori methi (dried fenugreek leaves, crushed)
1/4 cup cream
4 tbsp ghee/oil
salt to taste


Heat oil or ghee in a wok/kadhai add crushed corriander seeds, garlic-ginger paste saute for few seconds and add chopped onions. Saute until lightly browned, add chopped green chili and saute for another minute.
Add chopped tomatoes and cook until soft. Add chili p'dr and coriander powder and cook until the fat separates.
Add diced capsicums, cover and cook for a few minutes until the capsicums are soft. Now add paneer, salt,garam masala and cumin powder. cook for another 1 or 2 min. Add the cream and kasoori methi and cook for another few min.
Serve hot with Indian breads.

French Bean Kadhi

My mother used to make this kadhi for me when I was a child and till date its my favorite.
Very simple dish which can be prepared in a hurry.

300 ml yogurt/curd
200-300 ml water
2 tbsp besan/gram flour
1/4 tsp turmeric powder
salt to taste
1 cup chopped french beans

For Tempering
2 tbsp oil
1 tsp mustard seeds
1tsp ginger paste/crushed
1 tsp garlic paste/crushed
1/2 tsp chili powder
2 dry red chilies/slit green chili

Boil the beans with very little water so that we do not have to discard the liquid.You can pressure cook for 1 whistle, but do not leave it in the cooker for long to prevent over-cooking .
Take yogurt in a microwave safe bowl (for microwave) or a sauce pan (for stove top) , the bowl/pan should be slightly bigger to avoid the kadhi from overflowing while boiling.
Add besan to it. Whisk well so that no lumps remain.
Add Salt and turmeric powder to it.
Add water, the amount of water depends upon the consistency and sourness of yogurt. If yogurt is too sour or thick then more water will be needed.  Whisk well.
Kadhi can be made both in microwave or on stove top. I have mentions both the methods here.

Microwave Method:
Microwave this mixture on high for 3 min., whisk the kadhi and reduce the power to 360 and microwave     for 5 min.
Add the boiled beans along with its stock and microwave at the same power level for another 3 min.

Stove-top:
Cook this mixture stirring continuously until it comes to a boil. Stirring is necessary else the kadhi will curdle.
Once it starts boiling lower the flame and simmer for 5-6 min. Stirring occasionally.
Now add the beans along with its stock and simmer for another 5 min.

To make tempering:
Heat oil, add mustard seeds, whole chilies. Add crushed ginger and garlic saute it for a min and switch of the gas.
Immediately add chili powder to it and pour the tempering over the kadhi.

Serve with steamed rice or chapatis.

Ghar ki rasoi Tip:
1. If kadhi is too thick then add some water and bring to a boil.
2. If kadhi is too watery then mix a little gram flour in a little water and add it to the kadhi. Now boil it stirring continuously for 4-5 min.

my entry for
http://www.fullscoops.net/2014/11/event-announcement-in-my-veg-box.html
http://citrusspiceuk.com/

Sweet Tamarind sauce - Imli ki chutney

Cannot imagine chaats without Imli ki chutney and when you have this chutney ready, chaats can be made in no-time at any short notice demands from your little-ones.
Other than chaats it is an excellent accompaniment as a dip for any kind of pakoda, chips, cutlets, boiled potatoes etc....

One day I just mixed 1 tbsp of this sauce in chilled water, added some more salt and cumin powder and gave it my daughter, Since then its her favorite drink.






This recipe can be stored at room temperature for more than a year.

250 g tamarind
3 cups sugar
1 tbsp rock salt
1 tsp plain salt
2 tsp black pepper powder
1 tsp red chili powder
1 tsp kalonji
2 tbsp cumin seeds
1/4 cup pitted and sliced dates
handful of broken cashew nuts and raisins(optional)

1.  Soak the tamarind for about 30 min-1 hr in enough warm water. Mash the tamarind and strain to extract the pulp. 
2. Add some more water to the tamarind , mash and strain. Repeat this process until all the pulp is extracted from the tamarind. This will give you near about 1 1/2 litre of tamarind extract.
3. Now add sugar and switch on the gas. Stir on medium flame until all the sugar dissolves in it.
4. Simmer for about 10-15 min. Keep a check on its consistency, it should be less than 1 thread consistency. It doesn't matter even if it looks a little watery, when cool it will turn thick and saucy.
5.  Add Remaining ingredients and bring it to a boil.
6. Cool and store in sterilized bottles.