Potato ½ kg tsp
Paneer 200 g
Shelled peas 1 cup
Onion 3 (medium-sized)
Tomato 3 (Indian size big)
Ginger-Garlic paste 1 tbsp
Amchur 1 tsp or 2 scales of tamarind (soaked)
Chilli powder 1½ tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Turmeric powder ½ tsp
Garam masala powder 1 tsp
Salt 1 ¼ tsp or to taste
Oil 2 tbsp
Finely diced coriander leaves 2 or 3 tbsp
- Peel the potatoes and after washing cube them into 1″ pieces.
- Cube paneer also into 1″ pieces.
- Make make a paste of onion in the blender along with tamarind. (In case of preference for amchur skip tamarind and add amchur along with the other spices).
- Puree the tomatoes and set aside.
- Heat oil in a wok and let the cumin seeds splutter. Add the onion paste, ginger-garlic paste and saute till the raw smell is gone. Keeping a low flame add all the spices (except garam masala powder)and salt. Saute for a minute or two and add tomato puree.
- When the mix thickens and starts giving out oil, add potatoes and pressure cook for one whistle.
- When the cooker is ready to be opened, add paneer pieces and shelled peas and cook for minute or two till the peas are done.
- Add garam masala powder and cook for another minute.
- Garnish with coriander leaves and serve hot.
Makhana (puffed lotus seeds) 50 g (app 2 cups)
Ghee 1 tsp
Milk 1¼ litre
Sugar ¼ cup
Condensed milk ¼ tin (100 ml)
Almonds 15 to 20 (slivered thin)
Pistachios 10 to 15 (slivered thin)
Saffron 1 pinch
- Cut makhana into halves and roast them in ghee on a low flame. take less than a handful of roasted makhana and crush and crush them well.
- Heat milk in wide-bottomed pan and let it reduce in quantity to three-fourths its volume.
- Add makhana (whole as also crushed) and let it cook for 10 minutes on a low flame.
- Add sugar and condensed milk and let it cook on a low flame till sugar is completely dissolved and makhana is very soft.
- Add saffron dissolve in milk and garnish with slivered pistachios and almonds.
- Serve hot or chilled as desired.
Ingredients Cherry tomato 20 or 25 Green chilli 3 Corn kernels (frozen or fresh) ½ cup Cilantro (finely chopped) 3 tbsp Lemon juice 1 tbsp Pepper powder ½ tsp Salt ½ tsp or to taste Method
- Stone the chillies and dice then finely.
- Add a pinch of salt to corn take in a bowl and add chillies to it. Blanch them for a minute or two in microwave oven and cool it.
- In a bowl add the halved tomatoes, blanched corn/chilli, salt, cilantro, pepper and add lemon juice. Mix very well and chill for 30 minutes at least.
Ginger (grated) 1 tbsp
Green chillies (finely diced) 6
Turmeric powder ½ tsp
Salt 1½ tsp or to taste
Curry leaves 5 sprigs
Cilantro leaves 1 tbsp (finely cut)
Lemon juice 2 tbsp
Mustard seeds 1 tsp
Chana dal t tbsp
Cashew nuts 6 or 8 (optional)
oil 2 tbsp
- Boil the potatoes till well cooked, cool in water and peel them. Mash the potatoes coarsely to get crumbled texture.
- Heat oil in a wok and temper the mustard seeds. As they start spluttering, add chana dal and as color starts changing add the finely diced chillies, turmeric powder, and curry leaves, and saute for a few seconds. Add ginger, cashew pieces and saute for a minute on a low flame.
- Add the mashed potatoes and saute for a minute or so and add salt and cook on low fire keeping the wok covered.
- When the mix has blended well remove from fire and garnish with coriander leaves and add lemon juice and mix well.
- Serve when hot. Makes an excellent side dish foe Vengaya sambhar.