Butter Tofu Masala - without onion and garlic

Well, I was stumped when I heard of this recipe. My sister-in-law's mother had made this for us when we visited her for lunch and I don't think we would've realized if it had not been for her telling us. This butter tofu/panneer masala uses bottle gourd in place of onion and garlic in the traditional recipe.

I did refer this recipe. That blog is worth bookmarking and following as it has really interesting, unique recipes.

Ingredients :

1. 200g tofu cut into cubes - you could use panneer
2. 1 small capsicum cut into cubes of similar size as panneer/tofu
3. 4 medium sized tomatoes
4. 1 tsp cumin seeds
5. 1 tsp oil
6. 1 tsp kasuri methi
7. 1/2 tsp garam masala powder
8. 1/2 tsp cumin powder
9. 1/2 tsp coriander powder
10. Salt to taste
11. 1/2 a bottle gourd grated
12. 1 inch piece of ginger
13. 1/4 cup cashew nuts
14. 1 tsp kasuri methi
15. 2 green chillies
16. 1tsp oil
17. 1 tsp powder made by dry roasting the following 
1. Cinnamon Stick 1 inch
2. Cloves 4
3. Cumin 1/2 tsp
4. Coriander seeds 1.5 tsp
5. Pepper Corn 2 tsp

How I made it :

1. Dry roast the ingredients under 17 and grind them into a fine powder
2. Blanch the tomatoes by immersing in water and bringing to a boil until the skin gets all wrinkled. Drain water and keep aside.
3. In a pan heat oil from step 16.
4. Add the ginger.
5. Add green chillies and kasuri methi. Fry for a minute.
6. Add the cashew nuts.
7. Fry for about 3-4 minutes till the cashews brown.
8. Add the grated bottle gourd. 
9. Fry for about 5 minutes on low. 
10. Cool this mix. Add the tomatoes.
11. Grind to a fine paste.
12. Heat 1 tsp oil from 5. 
13. Add cumin seeds and 1 tsp kasuri method. Fry for a minute.
14. Put in the capsicum
15. Fry till almost done and then put in the tofu cubes and toss till covered. The intention is to stiffen the cubes with little coloration.
16. Put in the ground paste.
17. Add the red chilli powder, cumin powder, coriander powder and adjust salt.
18. Fry on low, covered, for 10 minutes. Mix in between.
19. Add garam masala, fry for 30 seconds and cover. 
20. Serve hot with rotis.

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Triple M - Methi Malai Mattar

I had plans of making methi egg burji today but when I got home, Pras said he had eaten egg for lunch. I remembered the peas that I had bought and the pack of fresh cream that I had opened for the Butter Karela Masala. So, here goes the recipe for one of my favorite white curries - methi malai mattar.

I had made a similar recipe Methi Peas Panneer sometime back. It is similar except in this one I did not use cashews.

Ingredients (Serves 2 as a side dish):

1. 1 cup peas - I used safal frozen peas. 
2. 1 inch cinnamon stick
3. 3-4 cloves
4. 1 tsp cumin seeds
5. 1 tbsp oil
6. 1 bunch methi leaves
7. 1 small sized onion
8. 4-5 medium sized cloves of garlic
9. 1 inch size ginger
10. 4 green chillies
11. 150ml fresh cream
12. 1/4 cup milk
13. 1/4 cup water
14. Salt to taste
15. 1/2 tsp garam masala powder

How I made it :

1. In a mixie jar, blend together the onion, ginger, garlic, green chillies and fresh cream.
2. Put the peas in a microwave safe bowl and zap them for about a minute. 
3. In a kadai, heat oil.
4. Add cumin seeds, cinnamon stick and cloves.
5. Once the cumin seeds change colour, add the chopped methi leaves.
6. Fry for about 4-5 minutes till the bitter smell goes away.
7. Add the mixture from step 1.
8. Add the green peas.
9. Let it fry on slow for about 8 minutes. Stir in between to ensure no sticking. When inhaled, there should be no raw smell of onions nor ginger nor garlic.
10. Add water and milk to get desired consistency.
11. Add salt.
12. Fry for about 2 minutes.
13. Just before turning off the heat, add the garam masala. Fry for about 30 seconds and then close the lid.
14. Serve hot with rotis.

Tips :

1. You could use kasuri methi instead of fresh methi leaves. You may not need to fry them as much as in step 5 above. Use about 5tsp of kasuri methi.
2. To get more volume, use cashews as in the recipe Methi Peas Panneer

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Butter Karela Masala - Republic Day Cooking

I came home thinking that I had to make something which reflected the colors of the Indian flag to honour Republic Day. I came home to see Karelas aka Bitter Gourd. So that was my green component. For saffron I immediately thought of butter panneer masala or the likes. For the white I thought of making some ghee rice. In the end, I decided to incorporate all the colors in one dish - butter karela masala. It was awesome and over in minutes. We had it with romali rotis - to add another white dimension.

Ingredients (Serves 2 as a side dish):

1. 2 medium karela/bitter gourd
2. 1 large onion
3. 6 cloves of garlic - biggish ones
4. 1 inch fresh ginger
5. 4 small to medium tomatoes
6. A small handful of cashews
7. 1 tsp khus khus/poppy seeds
8. 1/2 tsp red chilli powder
9. 3/4 tsp coriander powder
10. 1/4 tsp garam masala powder
11. 1/4 cup milk
12. 1-2 tbsp fresh cream/malai
13. salt to taste
14. Oil - 1/4 cup

How I made it :

1. Soak cashew and khus khus in little hot water for 15 minutes.
2. Clean and finely slice the karela into rounds. Salt and keep aside to let the bitterness out. I skip this part in order to get the most out of the karela as I believe that salting it takes out some of its goodness.
3. Grind the onion, ginger and garlic to a fine paste.
4. Grind the tomatoes separately along with cashew and khus khus.
5. Heat oil in a kadai.
6. Fry the karela pieces till cooked.
7. Take out and in same oil, add the onion paste.
8. Fry till raw smell goes away - about 3 to 4 minutes
9. Add the tomato paste.
10. Add the red chilli, coriander and garam masala powders.
11. Fry till fat separates - about 5-7 minutes
12. Add the milk and fry for a minute.
13. Add salt to taste along with the karela pieces.  Watch the salt if you had salted the karela pieces earlier.
14. After a minute or so, add the fresh cream. Mix well and turn off heat.
15. Serve hot with rotis.

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Spicy Mushroom and Egg curry

Well, I wanted to eat something really spicy when I got home after work. I remembered Namratha's spicy egg curry which I've made quite a few times before but I also had a pack of mushrooms which I had to finish so I combined the two together and the result was quite good.

Here's a pic of what went into my dabba so sorry for a not-so-good picture.

Ingredients (serves 2 as a side dish to chapatis):

1. 2 hard boiled eggs
2. 200g mushrooms cleaned and quartered
3. 1 large onion finely sliced or chopped - I sliced them finely with my new Pure Komachi series knife
4. 1 large country tomato
5. 1 tsp garam masala powder
6. 1/2 tsp red chilli powder
7. 1/2 tsp coriander/dhania powder
8. Salt to taste
9. 1/2 tsp mustard seeds
10. water - 1 teacup
11. 1 tbsp oil
12. Chopped coriander for garnish

How I made it :

1. In a pan, heat the oil.
2. Add the mustard seeds. Cover and let the spluttering stop.
3. Now add the onions and fry till the turn pink.
4. Once onions are pink, add the mushrooms and cook them as per your liking. I wait till all the water that they leave our evaporates.
5. Now, add the tomatoes, red chilli powder, coriander powder, salt and let the fat separate.
6. Add about 1 teacup of water and let it come to a boil.
7. Drop in halved boiled eggs and the garam masala powder.
8. Cover and let it simmer for about 8 minutes.
9. Garnish with chopped coriander and serve with rotis/chapatis.

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Panneer Stuffed Snake Gourd recipe

Well, I did not want to make the same usual stuff with the snake gourd that I'd got at hand and so decided to try and stuff it. I do remember seeing related recipes a very long time back but when I did google for "stuffed snake gourd" I was shocked to see that most of them were stuffed with meat or aloo. I decided to do it with panneer as I had in mind while returning from work.

I acted smart and made panneer burji. I made that in excess so that I could stuff the snake gourd with the same. It was scrumptuous.

Ingredients :

1. Medium snake gourd - peeled and deseeded
2. Enough panneer burji to stuff in
3. Salt to rub onto the snake gourd
4. 2 tbsp oil

How I made it :

1. Rub salt onto the snake gourd and cook on high in microwave for 5 minutes or until 3/4th cooked.
2. Fill it with panner burji
3. Heat oil in a wide pan.
4. Shallow fry the stuffed snake gourd pieces

Serve hot with rotis. Best had hot. As it cools, you may not like the taste of the oil - remember that shallow frying causes food to actually absorb/retain more oil.

3

Aloo Gobi Sabji

Whilst in school, I did not have to carry lunch. We were provided nutritious meals at school. When I moved to college, I had to carry my own dabba. My aunt would wake up at 5 every morning and prepare yummy dishes for the dabba. One of my favorites was this aloo gobhi sabji. My aunt would pack 2 dabbas when she made this, as my classmates would not spare me a morsel. Trust me, it was truly delicious. I had seen her making it a few times but not in entirety. Here's what I remember and how I make it.

Ingredients (serves 2) :

1. 1 medium sized cauliflower - with about 20 florets - don't split them yet.
2. 12 baby potatoes with skin on - you can use 2 medium potatoes
3. 2 large onions chopped finely
4. 1 inch piece ginger
5. 6 cloves of garlic
6. 1 green chilli
7. 1/4 capsicum chopped - optional
8. 2 large tomatoes finely chopped
9. 1/2+1/4 tsp turmeric powder
10. 3/4 tsp red chilli powder
11. 3/4 tsp coriander powder
12. 3/4 tsp cumin/jeera powder
13. 1/2 tsp garam masala powder
14. 1/4 tsp amchoor powder
15. 1 tbsp + 1 cup of oil 
16. 1tsp cumin seeds
17. Salt to taste
18. Coriander leaves to garnish

How I made it :

1. Wash and boil the potatoes in salted water. Ensure that they don't get over boiled. They need to retain their shape. One whistle on high and one on low should do.
2. In an open pot of hot boiling water, immerse the whole cauliflower upside down. Add 1/2 tsp turmeric powder. Turn off after 3 minutes and drain. Split the florets.
3. In a wok, heat 1 cup of oil. When hot, put in the potatoes. Cover and let them fry. If you have put them in with the skin, you will know when they are done based on the crumples on the skin.
4. Remove the potatoes and drain on a kitchen towel.
5. In the same oil, put the cauliflower and fry them till the edges of the florets brown. Remove and drain on kitchen towel or piece of newspaper. 
6. In another pan, heat 1 tbsp oil.
7. Put in the cumin seeds.
8. After 30 seconds, put in the onions. 
9. Mince the ginger and garlic. When the onion start to turn light golden brown, put in the ginger garlic paste. 
10. Keep frying till the onions continue to brown. You could put in some more oil from the frying if you want to. 
11. Put in the green chillies and capsicum.
12. Fry for 2 minutes. Add the tomatoes.
13. Fry for 3 minutes and add all the dry powders. 
14.  Fry till fat separates. 
15. Add salt and put in the potatoes and cauliflower.
16. Cover and cook for 3-5 minutes.
17. Garnish with chopped coriander leaves and serve with rotis.

Tip :

I usually use the oil in which I've fried stuff once, to make my chapatti/roti dough. Or, I top my rotis with this oil. Sometimes, I also use it in the curries as the oil need not be heated up to smoking point for curries.

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