Aloo Korma

Recently for a family get-together I had been given the responsibility to prepare a curry from potato.

Dum aloo is a quite loved dish in our family. But I wanted to make something different. So, I decided to make aloo korma.

Read on for the recipe.

Ingredients:

  1. Boiled and peeled medium sized potatoes – 5
  2. Onion (medium) – 2
  3. Tomato (big) – 1
  4. Cashews (whole) – 8
  5. Oil – 1 tbsp
  6. Ginger garlic paste – 2 tsp
  7. Turmeric powder – 1 tsp
  8. Cumin powder – 2 tsp
  9. Coriander powder – 3 tsp
  10. Chilli powder – 3 tsp
  11. Garam masala – 1 tsp
  12. Kasuri methi – 1 tbsp
  13. Fresh curd – 2 tbsp
  14. Water – 4 to 5 cups
  15. Fresh cream – for garnishing

Method of Preparation:

  1. Cut boiled potatoes into uneven pieces.
  2. Soak cashews in little water for 15 minutes.
  3. Cut onion and tomato into bigger chunks. In a blender blend onion, tomato and cashew pieces together till smooth paste.
  4. Heat oil in pan and once oil is hot enough, add our onion-tomato-cashew paste to it. Be careful as it splutters while adding to the oil.
  5. Stir for few minutes and then add ginger garlic paste, turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala. Mix everything nicely and then add kasuri methi. Mix again and let it cook till raw smell is not there.
  6. Stir in between and cook the spice mixture till it becomes thick and oil starts separating from it.
  7. Now put the flame in low and add curd. Mix well. Let the curd mix properly for few minutes. Keep the flame low.
  8. Now add 4-5 cups of water and bring it to a boil.
  9. Add cut potato pieces and let them absorb the gravy for around 15 minutes. Keep the flame on low medium. In between mash some potato pieces with back of a spatula. This helps I giving a thick and rich texture to our curry.
  10. Switch off the flame. Gravy consistency can be adjusted by adding or reducing water quantity.
  11. Garnish with fresh cream and serve hot with roti or paratha.

Paneer and Spinach Cheesy Balls

What could be better than a healthy and quick snack !!! These balls are a perfect combination of micro as well as macro nutrients. Paneer fills in the protein share while cheese and spinach fill for good fat and fiber respectively.

Also these balls can be prepared in advance and reheated before serving. These are very much filling. It keeps one satiated for long. This recipe can be considered keto friendly as well.

Read on further for the recipe.

Ingredients:

  1. Paneer (grated) – 100 grams
  2. Spinach – 50 grams
  3. Cheese (grated) – 30 grams
  4. Salt – to taste (can be ignored also as cheese is salty too)
  5. Red chilli flakes – to taste
  6. Dried oregano – 2 tsp
  7. Dry mango powder (optional) – 1 tsp

Method of Preparation:

  1. Chop, wash and blanch spinach leaves. Squeeze the leaves to drain out excess water.
  2. Now to the grated paneer, add blanched spinach leaves, grated cheese, red chilli flakes, oregano and dry mango powder.
  3. Mash everything together nicely and make small balls.
  4. Preheat oven at 180°c and keep the paneer balls in oven for 7 minutes (timing may vary depending on oven performance) in convection mode. Then for 4-5 minutes in grill mode for getting a crunchy outer crust.
  5. Take out and serve hot with choicest dip.

Cabbage Curry – Without Onion and Garlic

Yet another curry from my kitchen for those no onion and no garlic days.

This is a simple yet tasty curry that goes well with rice, roti or paratha.

Read on further for the recipe.

Ingredients:

  1. Cabbage – 1 (medium)
  2. Frozen green peas – 1 cup
  3. Curry leaves – 7 to 8
  4. Green chilli (slit length wise) – 4
  5. Oil – 1 tbsp
  6. Water – 3 cups
  7. Salt – to taste
  8. Mustard seeds – 1/2 tsp
  9. Cumin seeds – 1/2 tsp
  10. Ginger paste – 2 tsp
  11. Turmeric powder – 1 tsp
  12. Coriander powder – 2 tsp
  13. Garam masala powder – 1 tsp
  14. Freshly grated coconut – 1 cup

Method of Preparation:

  1. Chop cabbage into thin and small strips and wash those properly.
  2. Heat oil in a pan. Add mustard seed and cumin seed once oil is hot enough. Let them splutter.
  3. Add curry leaves, green chillies, and frozen green peas. Saute everything together.
  4. Now add ginger paste, salt, turmeric powder, coriander powder, garam masala. Stir for few minutes.
  5. Now add washed cabbage strips and mix everything so that cabbages are coated with spices evenly.
  6. Now add water and cover the pan.
  7. Let the veggies boil for 15-20 mins under low to medium flame. Do check in between.
  8. Once cabbage becomes tender, remove lid and add freshly grated coconut. Give a good mix.
  9. Our cabbage curry is ready to be served with rice or roti.

Whole Moong Dal (Green Gram) Curry

Moong dal or green gram is know for it’s nutritional value. It’s rich in protein. Moong dal is very versatile. It can be used in many ways. It can be roasted and used to prepare dal, it can be soaked and sprouted also. It can be used whole or split. There are umpteen uses and numerous recipes those can be prepared with moong dal including deserts.

Here I have prepared whole moong dal curry that goes well with roti, chapati or naan.

Read on further for the recipe below.

Ingredients:

  1. Whole moong dal – 200 grams
  2. Water – 5 to 6 cups
  3. Onion – 1 big (chopped into small pieces)
  4. Tomato – 1 medium (chopped)
  5. Garlic cloves – 7 (chopped)
  6. Green chillies (optional) – 3 to 4 (slit vertically)
  7. Ginger garlic paste – 1 tsp
  8. Salt – to taste
  9. Turmeric powder – 1 tsp
  10. Cumin powder – 2 tsp
  11. Coriander powder – 3 tsp
  12. Garam masala powder – 1 tsp
  13. Red chilli powder – 2 tsp
  14. Oil – 3 tsp

Method of Preparation:

  1. Wash and boil whole moong dal with 2-3 cups of water and little salt in a pressure cooker. Cook till two to three whistles.
  2. In a wok, heat oil. Then add chopped onion, tomatoes, garlic and slit green chillies.
  3. Saute till the onions become translucent and tomatoes become tender.
  4. Now add ginger garlic paste, salt, turmeric, red chilli powder, cumin powder, coriander powder, garam masala powder. Check the salt quantity as it was already added to the moong dal while boiling.
  5. Saute everything well till the raw smell of ginger garlic paste goes.
  6. Now add the boiled moong dal and rest 2-3 cups of water.
  7. Let it simmer for 10-15 minutes. Water quantity can be adjusted depending on desired consistency.
  8. Switch off the flame. Hot moong dal curry is ready to be relished with phulkas.

Cheesy Veggie Toasts

Kids love to have snacks those are colourful and tasty as per their taste buds. Sometime back when we had a family get-together at home where kids were also a part of it, I had to come up with some dishes which would be kid friendly and they could also enjoy.

This cheesy veggie toast is one of such dishes that’s not only look wise colorful and vibrant but also tasty and healthy.

Please read on for the recipe.

Ingredients:

  1. Bread slices -10 to 12
  2. Capsicum (finely chopped) – 1
  3. Onion (finely chopped) – 1
  4. Tomato ketchup – 1 tbsp
  5. Some shredded cheese
  6. Some crumbled paneer
  7. Schezwan sauce – 1 tbsp
  8. Salt – as per taste

Method of Preparation:

  1. With the help of any cookie cutter or any sharp mouthed glass/bowl, cut the bread pieces into disc shapes.
  2. In a mixing bowl, add chopped capsicum, chopped onion, shredded cheese, crumbled paneer, salt, tomato ketchup. Mix everything nicely. As this dish was meant for kids, I did not add any chilli powder or flakes. You may add if you wish to.
  3. Spread little schezwan sauce on top of those bread discs.
  4. Now place a spoonful of the veggies mix on top of the bread slices.
  5. Top it up with little cheese.
  6. Pop the bread discs in to a preheated oven at 180°c for 5-7 minutes.
  7. Our cheesy veggie toasts are ready to be served now.

Aloo Sabji – No Onion No Garlic

During almost all festivals, we do not have onion and garlic. So we will have to come up with different varieties of spice mixtures in order to bring in the taste in curry and also to thicken the gravy.

This is one such potato curry that everybody loves in my family. It goes well with hot paratha or poori.

Read on for the recipe below.

Ingredients:

For the spice mixture:

  1. Raw rice – 2 tsp
  2. Freshly grated coconut 2 tbsp or chunks of coconut pieces 10-12 pieces
  3. Coriander seed – 1 tsp
  4. Cumin seed – 1 tsp
  5. Red chilli – 1 (can be avoided or increased depending on required spice level)
  6. Raw peanut – 5 to 6
  7. Oil – 1 tsp

For Curry:

  1. Potato – 3 (big)
  2. Salt – as per taste
  3. Tomato – 2 (small)
  4. Turmeric powder – 1 tsp
  5. Garam masala – 1 tsp
  6. Oil – 1 tbsp
  7. Water – 3 cups

Method of Preparation:

  1. Heat pan and add 1 tsp oil. Once oil is hot, all the ingredients mentioned in the spices section one by one.
  2. Roast for five minutes till nice aroma comes.
  3. Then take out on a plate and let it cool.
  4. Once it cools down, put in blender and blend to a less coarse powder. Keep aside.
  5. Now take 1 tbsp oil in a pan and add chopped tomatoes once the oil is hot enough. Add salt, turmeric powder and garam masala. Mix and let the tomatoes become tender.
  6. Now add cut potato pieces and stir for few minutes.
  7. Add our blended spice mixture and give a good stir. Now add in three cups of water and cover.
  8. Let it be on simmer till the potatoes are well boiled.
  9. Once the potatoes are boiled and gravy is of desired consistency, switch off the flame.
  10. Our curry is ready to be served with hot rotis or chapatis or parathas.

Doodh Peni

Peni is like very thin noodles which is prepared from all purpose flour and ghee. This doodh peni is a very famous sweet dish around southern parts of India. During the festival of Diwali, almost all households prepare this and the sale of instant peni surges like anything. Previously peni used to be prepared at home manually. But these days easy availability of peni at sweet shops and super markets has made the life easier and people prefer to buy it from there.

So, with the insistence from one of my colleagues I gave it a try and it turned out to be delicious.

Read on for the recipe below.

Ingredients:

  1. Peni – 1 small cake (broken into small strands)
  2. Milk – 800 ml
  3. Sugar – as per taste
  4. Cashew – 12 to 15 pieces
  5. Raisins – 10
  6. Almond – 5 (cut into small pieces)
  7. Cardamom powder – 1 tsp
  8. Sugar (for caramelization) – 1 tbsp

Method of Preparation:

  1. Boil milk in a heavy bottomed pan.
  2. Once the milk starts boiling, add sugar and the cashews.
  3. Let it boil for few more minutes and then add cardamom powder.
  4. Let it simmer for few more minutes.
  5. In another small pan, take 1 tbsp sugar and put on low flame for caramelizing it.
  6. Once the sugar melts, carefully add it to the milk mixture. Mix well. This gives a nice light brown color to our pudding.
  7. Now add the broken strands of peni to milk. Mix well and switch off the flame. Do not boil after adding the peni. It will thicken automatically once it cools down.
  8. Add the raisins and give a good stir. If raisins are added while milk is on heat, then there is a chance that the milk will be curdled. So we add it after switching off the flame.
  9. Garnish with cut almond pieces and serve.

Kankada Bhaja (Forest Bitter Gourd Fry)

Kankada bhaja or forest bitter gourd fry is a one of the liked side dishes with white rice amongst the Odiya people. Though this vegetable is from bitter gourd family, it doesn’t taste bitter.

It’s preparation is very simple. Read on for the recipe.

Ingredients:

  1. Kankada (forest bitter gourd) -10
  2. Rice flour – 1 tbsp
  3. Turmeric powder – 1 tsp
  4. Red chilli powder – 1 tsp
  5. Salt – as per taste

Method of Preparation:

  1. Wash the forest bitter gourds thoroughly and cut those into disc like shapes.
  2. Add salt, turmeric, red chilli powder and rice flour to the cut veggies. Toss everything together. If needed add one tsp water in order to make the dry ingredients stick to the cut veggies.
  3. Heat oil in a pan and once oil is hot enough, place the forest bitter gourd pieces in it.
  4. Cover and let the veggies become tender.
  5. Uncover and turn the sides after few minutes. Let both the sides become golden brown.
  6. Now our delicious crispy kankada bhaja or forest bitter gourd fry is ready.

Protein Rich Smoothie

Most of the times I love to have different kinds of healthy smoothies as my breakfast as that saves me the cooking time. Lazy me 🙂 . But yes, I do utilize that saved time in preparing lunch.. fair enough I guess 😉

This smoothie in context is rich in protein and packed with nutrients. Also it keeps one full for longer. I usually have this smoothie around 9.50-10.00 AM and do not feel hungry till around 2.00 PM. In a nutshell, it keeps me sane at work 🙂

Read on further for the recipe. You may play with the ingredients as per your convenience. You may like to check here for another healthy smoothie recipe.

Ingredients:

  1. Apple (chopped) – Half of an apple (adjust as per your carbohydrate intake)
  2. Roasted rolled oats (optional) – 1 tbsp (adjust as per carb)
  3. Almonds – 8
  4. Whey protein powder (I have taken chocolate flavour) – 1 scoop
  5. My protein powder (optional) (alternatively you can add varieties of seed mix used in this recipe) – 2 tsp
  6. Fresh Cream – 10 grams
  7. Chilled water – 1 cup
  8. Ice cubes – 2
  9. Cinnamon powder – 1/3 tsp

Method of Preparation:

  1. Put all the ingredients except cinnamon powder in the blender and blend well. Adjust water quantity as per desired consistency.
  2. Smoothie is ready. Take it out in a serving glass and sprinkle cinnamon powder on top.
  3. Enjoy the protein rich drink and stay full for long.

Keto Chocolate Mousse

Chocolate mousse is my toddler’s all time favorite. Even at times I love to indulge in the heavenly chocolaty mousse. My physician has advised me to follow low carbohydrate diet because of some medical issues. And there was I craving for something sweet very badly. But then I wanted it to be guilt free as well. So I went ahead and prepared this heavenly keto friendly (Ketogenic diet is a type of food habit that includes high amount of fat, moderate amount of protein and low amount of carbohydrate) chocolate mousse.

Read on for the recipe.

Ingredients:

  1. Fresh cream (I used Amul fresh cream) – 2 tbsp
  2. Unsweetened cocoa powder – 1 tbsp (increase or decrease as per your tolerance level for bitterness)
  3. Erythritol (or any sweetener of your choice) – 3 to 4 tsp (adjust to taste)
  4. Almonds (chopped) – 3

Method of Preparation:

  1. In a mixing bowl, take chilled fresh cream. Whip for few minutes. Then add cocoa powder, erythritol. Fold everything together.
  2. Take out in a serving bowl and refrigerate for 15-20 minutes.
  3. Garnish with chopped almonds before serving.