Mix Vegetable Kheema Masala

Tried and tasted by Nivedita

Hi All,

Again, another post from my kitchen following the restaurant style food.(Another recent post is restaurant-style-white-color-veg-pulao)My kids hate me most of the times when it comes to eating out. I avoid outside food unless I am out of station or the restaurant is having a very special menu and which I can not prepare at home. But at the end of the day, somehow I put my full effort to learn that dish and start making at home. My husband happy to save his money, I am satisfied that I can feed my family the fully homemade food. In between my kids give a dirty look. Hey, but not always. They love and enjoy each bite I serve.

There is nothing like home food. It is safe, healthy, tasty and cheap. I think I learnt it from my mother to prepare everything at home, When I was a kid, we never had many hotels and they served only our local food like idly, dosa, upma or South Indian meals. It was rare for us to get North Indian dishes in the hotels. I remember we had only two hotels in Dharwad to have North Indian menu. But mom always felt it is costly and we can not have it. I don't know how and where she used to learn, but without oven, she used to bake the cake, cookies. She used to prepare Mughlai dishes also. My father was a great cook too. I always miss his food.

Coming to today's recipe, It is restaurant style Mix Vegetable Kheema Masala. Kheema is my favorite. But as my family don't like it, I do not make non-veg kheema. Last week, when I was struggling to decide what to make for the dinner, it flashed to me to try  this recipe. AS usual I browsed few blogs and websites. But was more confused. So I ended up with my own recipe. It may sound similar to other recipes, but it is different and taste is just perfect.

Here you are free to add any vegetable of your your choice. You can omit one or two if you don't have. But Cauliflower is a good vegetable to add. It gives that chicken kheema texture and even the nearly similar taste. And if you add Soya granules. I did not add as I was short of time to soak it and grind.

Coming to the recipe:

Vegetables:

Cauliflower - 1 cup, cleaned, washed and grated

Beans - 1/2 cup, cleaned and chopped finely.

Carrot - 1/4 cup, cleaned and finely chopped

Fresh peas or frozen peas -1/2 cup

Paneer -1/2 cup, crumbled. (I prefer using home made, you can use store bought)

For masala:

Oil - 2 tbsp

Onion - 1 big, finely chopped

Ginger-Garlic paste - 1 tsp

Tomato Puree - 1/2 cup

Green chilly - 2 finely chopped

Red chilly powder - 1 tbsp

Turmeric powder - 1 tsp

Salt to taste

Whole spice - 2 clove, 1/2" cinnamon, 1 cardamom and 1 bay leaf

Cashew nuts -8 to 10 soaked in little milk for 15-30 minutes

Fresh cream - 1/4 cup(Again, here I have used directly from the milk. Usually I collect the cream to make into butter)

Kasuri methi - 1 tsp(I make kasuri methi at home which really tastes good and aroma is very good)

Kesar - few strands, soaked in the milk(optional, it gives royal color and the taste. Actually I had kept it but forgot to add)

Fresh Butter to garnish

Fresh coriander - washed and chopped finely to garnish the dish.

Method :

1. If you have ready tomato puree, use it directly. I blanched the tomatoes and pureed it.
2. Boil the fresh peas and keep aside. If using frozen ones, you can use directly.
3. Keep Everything ready.
4. Heat oil in a thick bottomed kadai.
5. Add onions and cook till transparent.
6. Add Ginger-Garlic paste and green chilly, saute it.
7. Add all the vegetables except Paneer.
8. MIx it well and cook it for few minutes or till the raw smell of cauliflower goes off.
9. Add tomato puree, mix well. Cook for a minute.
10. Add the paneer and mix well.
11. Add red chilly powder, turmeric powder and salt.
12. Add 1/8 cup of water, and cook it for few minutes.
13. Till that, make the cashew paste ready and add it to the curry.
14. Now add the fresh cream, kasoori methi and kesar. cook for a minute and garnish with butter  and fresh coriander.

Here, I prepared Jeera rice and Dal fry and Naan without yeast and tandoor with papad, onion and lemon. Or you can try Dal Tadka from my old post Full meals.

I laugh at myself and feel proud also to see how I have improved in cooking when I see the old photos from my blog. Now I am much better cook than before. Thanks to you all, this blog world and my family. And of course the almighty super power who has blessed me this great life. 

Your comments and guidance will be highly appreciated. Waiting for your responses. 

Keep Smiling, 

DAL,BATI, CHURMA for ICC JANUARY

Tried and tasted by Nivedita

Hi All,

HELLLLLLOOOOOOOOOOOOOOO, How are you all? Feeling little embarrassed to come back here after 3 months. I feel guilty for not posting regularly.

First and foremost, I want to say Sorry to Jagruti that I could not finish her event. Really sorry dear, I hope you do understand my problems. Thanks.

Now, today I am here to participate in Indian Cooking Challenge which is hosted by Srivalli. I am sorry Valli, I am not a regular participant for your event, but still wait for your challenge every month and always look forward for other's recipes tried in ICC. 

Food is my weakness. This time the recipe chosen was really not to be missed. Daal Bhati Churma is the delicacy of Rajsthan. I tasted this first time in Chowkidani in Pune and I thoroughly enjoyed each item. But somehow the taste of Dal Bhati Churma took more place in my heart and I always wondered whether I can make it or not. I surfed many blogs and bookmarked few. One was Priya's and the other one is Jagruti's Daal baati churma by Jagruti, But never dared to make it. I thought its difficult to make and so much ghee into it. Being health conscious, I was always hesitated to go ahead. But when I got the challenge, I could not resist. And Yes!!!! it came perfect. Thanks Valli.

She has chosen recipes from three sources. One is from Priya (which even I had bookmarked a year back only). The others are  from Sanjeev Kapoorji and Tarla Dalalji.

I thought of following Priya's recipe as I felt I can connect myself more with her recipe.

Visit her place mharorajasthanrecipes  for detailed recipe.

I really enjoyed this challenge and enjoyed the feast too. I never thought its so easy to make.

Visit Valli's space for today's post :

Dal Bati Churma ~ Rajasthan Special Step by Step | Indian Cooking Challenge - January

Keep Smiling,

Magic of Sindhi Rasoi(Food Remake)

Tried and tasted by Nivedita

Hi All,

Last week again I wanted to wear a Sindhi cap to try some recipes from Alka's Sindhi Rasoi. She has wonderful collections of Sindhi food. A Non- Sindhi girl(like me) married to a Sindhi guy will bless Alka for sharing such an authentic Sindhi recipes.

Coming to the recipes, I tried four recipes in three days and all came out very tasty. 

Sharing her recipe links and my photos:

First one is 

Saayi dal : Click here for the original recipe.

Second one is 

Paneer Bhurji: Click  here  for the original recipe.

Third one is 

Chaawaran Jho dodo(Rice flour roti): Click here for her recipe.

Now its time for sweet from her blog(As we Sindhi people never get tired of eating sweets)

Singhar(Sev) ji Mithai: Here goes the link for original  Recipe.

Sending these four to 

Ria's(of Ria's Collection) 

TRIED&TASTED September2010

(Linking it to Lakshmi's blog and Zlamushka whose brain child is this event)

Keep Smiling,

Evergreen combination!!(Remixed and Reposted for the event)

Tried and tasted by Nivedita,

Hi All,

Only yesterday, I came to know about Sara's ongoing event! I wanted to participate but do not have much time to prepare something new and post it. So remixing and reposting my  2 favorite dishes where Jeera or Cumin seeds play the major role to make that recipe a big hit. And  I will eat these at any time! I had a recipe for Sambhar masala where Cumin seeds is the main ingredient. I will post it soon, but not for the event! Sorry.

Without much introduction, I am reposting the details.

First one is, Burnt Jeera Dal : (I am reposting it for 2nd time. I hope it is ok to send it to the event!)

Here the jeera must be burnt and the flavour of burnt jeera with flavour of dal is toooooo good to resist!!!

Toor dal or yellow moong dal - 1 cup(Boiled and mashed)

Tomato - 1/2 chopped length wise

Long dry red chillies - 4 to 5Jeera - 2 tbsp

Salt to taste

Haldi - 1/4 tsp

Oil - 1 tbsp

Ghee - 1 tbsp(you can skip this and add 2 tbsp oil)

Coriander - 2 tbsp to garnish

 Heat the kadai, add jeera and let them become black or almost burnt.

Immediately put oil and ghee. After few seconds, and red chillies, haldi, salt and then red chillies.

now add tomato and let it cook for 2 minutes.

Add toor dal or moong dal. Add little water and let it boil for a minute.

Check the salt and adjust according to your taste.

If you like, you can add 1 tsp lemon juice after you off the gas.

Garnish with chopped coriander and serve with hot rice.

Second one is Plain Jeera Rice :

Long grain basmati or any other type rice - 200 gm

Cumin seeds - 2 tbsp

Ghee - 1 tsp

Oil - 1 tbsp

Tej Patta - 1

Salt to taste

Water to cook the rice

Wash the rice and drain it and keep aside for 15 minutes.

Heat oil and ghee in a cooker.

Add Jeera and fry for 10 seconds. Add Tej patta(bay leaf) and immediately add rice. Fry it for a minute. Add salt and water till the rice is covered. Cover the lid and give just one whistle. Allow the cooker to cool.

Enjoy this great combination with paapad and pickle.

Sending this to   sara(of Sara's Corner)'s event CWS - Cumin Seeds Event, which was given by  Priya of (Priya's Easy and Tasty Recipes). So linking this to  Priya's Event link.

Keep Smiling,

Dhavanai Idly (Food Remake)

Tried and tasted by Nivedita

Hi all,

It is so easy to prepare food, when some one is guiding you!! That's why I enjoy very much when ever I follow other blog and cook any dish. And I post it in 'Food Remake' label, as it is very common in Indian film industry to remake the movies from one language to the other. So even my food here is the remake one!!!

As I have mentioned earlier, You will get 14 varieties of idly s  in EC's Simple Indian Food- An Easy Cooking Blog.

This is one of variety from her blog, and she has taken it from Samaikalam Vanga blog. click   here  for the details. 

It is easy to prepare, but when I made it first time, it came out little hard, The second time it was better. 

You try it and let me know about the taste.

Keep smiling,

Dal roti khao, Prabhu ke gun gaao!!!

Tried and tasted by Nivedita

Hi All,

The most favorite combo in North Karnataka. A very common food for farmers in villages. They eat raw green chilly also with it. The most tastiest combo(as per me) that too if you have one day old Jowar rotti.

When I checked my post, I was surprised and angry with myself for not posting any typical North Karnataka Dal or Saaru! So here is one of common saaru :

Whole Masoor  (Channangi bele or ಚನ್ನಂಗಿ ಬೇಳೆ) dal is very tasty to eat with rotti, chapati or rice. 

                                

Coming to the recipe,

Whole masoor - 1/2 cup

Onion - 1 small, chopped lengthwise

Tomato - 2 big, chopped

Curry leaves - few

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Garlic - 1 small pod(jawari), cleaned and crushed    

Salt to taste

Red chilly powder - 2 tbsp

Jaggery - 1 tsp

Oil - 1 tbsp

Turmeric powder - 1/2 tsp

Wash masoor dal and soak for 15 minutes. Cook it till tender either in a vessel or cooker. Remove any skin comes out after boiling.

Heat oil in a vessel. Add mustard seeds, Jeera and curry leaves. Put onion and garlic. Fry till the color is changed. Now add all dry powders and tomato. Cover and cook till the tomato is almost cooked(may take 10 minutes). Now add jaggery and cooked dal. Add 1 cup of water. Boil for few minutes. Check the consistency of dal you need and adjust the seasoning. Cook for few more minutes. Dal is ready to eat.

For Jowar rotti (old post, click here)

Jowar(Millet) flour - 1 cup

Salt -1 tsp
Water – 1 cup (to make dough)
A square piece of cloth
Keep water in a vessel to boil. Add salt to it. Take Jowar flour in a big plate or wide vessel. Add little boiling water slowly to the flour and add little cold water and make the dough ready. It is not sticky like chapatti atta. It will be little softer. When you take it in hand and press it will spread easily. Keep little warm water in a vessel with cloth piece ready.
Now take a big lemon size and press it slowly to make it round. Spread little Jowar atta on the platform where you want to make rottis. Keep the flattened ball and slowly start patting. This is the tricky thing. You should be moving it circular while patting.(I don’t know whether “patting” is right word or not?). Again the tricky thing comes, to take it in hand and put it on hot tawa. Be very careful while doing this, otherwise rotti will be into pieces. After putting rotti in tawa, immediately spread little water with soaked cloth piece on the upper part. After few minutes, turn the rotti and just cook other side. You can press it with spatula to be sure that it’s cooked properly.

Serve hot with dal or wait for a day and eat with dal.

If you can eat only just one day old rotti, it tastes delicious. 

You can eat with any type of dal like toor dal, yellow moong dal or green moong dal.

Sending this to Pari's  THE COMBO EVENT 

Keep Smiling,

Full meals ready(ಊಟ ತಯಾರಿದೆ)

Tried and tasted by Nivedita

Hi All,

When you travel for a long distance, as lunch or dinner time comes, you search for this board on the roads. And once you get inside the hotel or restaurant,  you will search for a menu card which is not available in this type of small shops. If you ask the waiter he will come and say something very fast which you will not understand! Again you  have to request!!! him to tell the menu slowly. Then you will realize he is saying the things available in a Thali.

And this is Thali in my restaurant!!!

I will go on giving recipes for each food,

First comes Rice, I love rice in any form!!!!!!

This is Plain Jeera Rice :

Long grain basmati or any other type rice - 200 gm

Cumin seeds - 2 tbsp

Ghee - 1 tsp

Oil - 1 tbsp

Tej Patta - 1

Salt to taste

Water to cook the rice

Wash the rice and drain it and keep aside for 15 minutes.

Heat oil and ghee in a cooker.

Add Jeera and fry for 10 seconds. Add Tej patta(bay leaf) and immediately add rice. Fry it for a minute. Add salt and water till the rice is covered. Cover the lid and give just one whistle. Allow the cooker to cool.

Rice is ready! (single and ready to mingle with Dal)

Next is Dal Tadka

Toor Dal - 1 cup

Onion - 1 small, peeled and cut into long thin slices

Tomato - 2 big, washed and cut into long slices

Garlic - 8 to 10 cloves, cleaned and cut into small pieces

Curry leaves - few

Dry long red chilly - 4 to 6

Cumin seeds - 1 tsp

Mustard seeds - 1 tsp

Salt to taste

Dhania (Coriander powder) - 1 tsp
Red chilly powder - 1 tsp

Turmeric powder - a pinch

Fresh Coriander - hand full, cleaned, washed and chopped
Oil - 1 tbsp
Ghee - 1 tsp
Lime juice - 1 tsp
Sugar - 1 tsp

Wash the toor dal, soak it for half an hour. Till it is soaked, keep other ingredients ready.

Boil the dal till real soft. You can blend for half a minute if it is not fully cooked.

Now heat oil in a kadai and add mustard and cumin seeds. Fry till the mustards start talking :-)

Put onion and garlic. Fry till brown. Add curry leaves and red dry chilly. Add dhania powder, red chilly powder, salt , sugar and turmeric powder. Mix well and add tomatoes. Without waiting add the boiled dal. Let it cook till first boil. Adjust the seasoning and water consistency. I like it thick but you can add little more water to make like a curry. 

Add lime juice and Fresh coriander and keep it with rice to serve.

 Third is Dry beans subji

long beans - 200 gm, cleaned, washed and chopped

Oil - 1 tbsp

Urad dal - 2 tbsp

Mustard seeds - 1 tsp

Curry leaves - few

Green chilly - 2 slit

Fresh coconut - 1/4 cup, grated

Salt to taste

Hing - pinch

Keep chopped beans in a microwave for 3 minutes or boil in a vessel with little water on flame. Drain the water and keep aside

Add oil in a kadai and keep it on the flame. When hot, add mustard seeds add urad dal. When dal turns into golden color add curry leaves and green chilly. Add hing and boiled beans. Mix properly before adding salt. cook for a minute. Add coconut and boil for 2 more minutes, taking care of not to burn the beans. 

Beans sabji is ready to serve.

All these serve for 3 to 4 people.

   Photos taken by my elder daughter!!!

Sending this to "Cooking Basics Event" held by Mahimaa of  Indian Vegetarian Kitchen.

Keep smiling,