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, 

Mix Vegetable Curry in Fresh Coconut Milk

Tried and tasted by Nivedita,Hi All,I remember the game we used to play in our childhood. "color, color which color do you want?" One kid will ask the other kids to guess the color by asking for the hints. It was not only colors, it might be fruits, vegetables, flowers etc. Why am I talking about  this game now? Because you have to guess the vegetables and colors put in this gravy. of course without looking at the picture. And if you ask me, which vegetable do you want, my answer is all the vegetables with all the vibrant colors. Yes! I love all the vibrant color vegetables(except ridge gourd).

My younger daughter is very choosy about the food she eats. So I have to do a research(☺) on how to mix and match the vegetables so that she gets attracted towards the food and eat happily or how I can hide these vegetables in any form to feed her.

So, this is why this curry came in my kitchen. The other day she was hungry and was not in a mood to eat our regular sabji, roti. When I opened the fridge, I saw these colorful bell peppers which I bought it to make Paneer dish. It is difficult here to get colored bell peppers. We get it sometimes in the market. So whenever I I see them, I bring and store. I thought of making fried rice, there was a big no from both the kids. Suddenly I thought of making Thai curry, but when I checked the time, it was 9 in the night. No chance of any supermarket to be opened that time to get ready Thai curry paste, I thought of giving a try without curry paste. And here is the result. I was really very tasty and they both had it happily, even my husband too. Only sad part was it was not enough for four of us! :-( .

And that's why I have not given the title as THAI CURRY.

Thai and Mexican food is my favorite. But, do I hate food from any part of the world!! hehehe! NO way!

Notes :

• Before I start the recipe, You can use any vegetable you have or you like. Bamboo shoot is mainly used in Thai food. Broccoli gives the unique taste. But I do not get bamboo shoot here and was not having broccoli at home.  
• It's always best to use fresh home made coconut milk. The taste always differs with the ready made one. But, if you don't have time to make the milk at home, you can use the ready pack. It takes just 10 minutes to make the coconut milk. Soon I will post the detailed recipe for the same.
• I have used the Ching's secret Red chilly paste and Green chilly paste. You can replace it with any other brand or home made  chilly paste also.
• You can parboil the vegetables if you don't like the crunchy taste. But I have used directly. 

Serves 4

Coming to the recipe,

Ingredients :

Oil - 1 tbsp(I have used olive oil, you can use the normal oil)

Onion - 1 big, sliced

Cabbage - 1 cup chopped

Beans - 1 cup, cut diagonally

Carrot - 1/2 cup, cut diagonally

Green, Red and Yellow bell peppers - 1 1/2 cup, sliced

Fresh green peas - 1/2 cup

Ginger and garlic paste - 1 tsp

Salt to taste

Green chilly paste - 1 tbsp

Red chilly paste - 1 tbsp + little more if you want it spicy

Fresh coconut milk - 1 1/2 cup

Water to add.

Cooked rice to serve with the curry. The curry  tastes best with rice than roti or chapati. I love to have it just like that ;-)

Method:

• Keep all the ingredients ready. So that you will not miss anything to add. 
• Heat the oil in a thick pan or kadai.
• Add onion and allow it to brown, Mix it in between. 
• Add the ginger-garlic paste, saute it.
• Add the peas and beans first(they take more time to cook) cook on a slow flame.
• After two minutes, add the bell peppers and saute for a minute. Now add carrots and cabbage at the end.
• Mix it properly and allow to cook for two- three minutes. 
• Add salt, green and red chilly paste. Mix well. 
• Add the fresh coconut milk. mix well and close the lid. Cook for few more minutes. 
• If you feel the curry is thick, add some water to adjust the consistency. 
• Garnish it with fresh coriander leaves(optional)

Off the stove and keep it for few more minutes.

Curry is ready to serve. 

I have a few recipe links from my friends from other blogs. Please do check and enjoy these curries.

* Pongal Kootu by Seema

* Perfect Thai curry from Jagruti.

* Chickpea dumplings gravy by Nayna Kanabar

* Spinach Kofta Curry from Jayashree

* Mushroom matar masala from Avin

Keep Smiling, 

Restaurant style White Color Veg. Pulao

Tried and tasted by Nivedita,

Hi All,

When it comes to rice, I go weak. I can't stop eating rice in any form, any style and any time.

If I go out to restaurants I always prefer to taste different types of rice preparation. Some I have tried and failed, some were disaster, few I could prepare almost near to the perfection. This is one among those successful recipes.

Though I have tasted this many times but was lazy to prepare at home. But last week I just planned to put my effort to recreate this restaurant style Veg.pulao and I got it almost same or according to my kids it was better than the restaurant taste.😍😊. And again I tried it this week and the result was same.

Without boasting much, I am coming to the recipe.

First time I used basmati rice and second time I used Jeera rice. If we use biryani leaves then it tastes just like Basmati. Nothing much difference except the aroma.

Serves 4

Ingredients:

Rice - 1 1/2 cup(Basmati or Jeera)

Mix vegetables - 1 1/2 cup( I have used beans, carrot and fresh green pea. You can add corn and paneer too. I love the paneer and corn in it but i didn't have)

Green capsicum - 1 medium, cubed

Green chilli - 2, slit(avoid if you want bland taste)

Onion - 1 big, finely sliced

Oil - 1/4 cup

Star anseed - 1 whole

Tej patta - 2 big

Jeera(cumin seeds) - 1 TSP

Ginger garlic paste - 1tsp(fresh made tastes good)

Salt to taste

Ghee 1 tsp+1tsp

Cashew nuts -1 tbsp, cut into pieces

Lime juice - 2 TSP

Fresh coriander and mint leaves - handful, cleaned, washed and chopped.

Water - as per the instructions on the packet. Mine is  rough measurement. Usually I take 

 1: 1 1/2 ratio or most of the times it's just an eye measurement)

DRY WHOLE MASALA - 1 1/2 TBSP:

BLACK PEPPER - 20TO25(depends on how strong the quality is and reduce if you want mild spicy taste. PLANNING TO USE WHITE PEPPER CORNS NEXT TIME TO GET PERFECT WHITE PULAO. 

Green cardamom -2(or 1 green and half of black elaichi)

Cloves - 4 to 6

Cinnamon - 1 inch 

Dry fry all the masalas and keep aside(keep it coveres to save the aroma)

Preparation:

• Wash the rice twice and soak it for 15 minutes atleast. Drain the water and keep it aside.
• Cut all the vegetables in to cubes. 

Parboil or steam the vegetables for few minutes, take care not to make it soft. 

• Now coarse powder the dry masalas and again keep it covered.
• Fry cashew nuts in 1 TSP ghee. 
• Cook the rice either in a cooker or open thick bottomed vessel. Add little salt and a TSP of ghee and 1tsp of coarse masala and star anseed. Again rice should be parboiled. 
• Just check the water once rice is parboiled. If there is still water drain it. It's safer to cook it very less water. Because if we need to remove the water,  then all the flavour will go off with the water. Or if you must drain the water, use the water to cook the vegetables. 
• Now, take again a thick bottomed and wide kadai  or another cooker pan and keep it on medium flame.(By the way, my friends laugh at me for keeping cookers of all the sizes, I have cookers from 1litre to 10litres. But I know the importance of using cooker, how it is helpful.)
• Add oil. Once hot, add Jeera and onion together. Fry till golden brown. 
• Now add ginger garlic paste. Saute it on low flame till onion gets brown. 
• Now add the boiled vegetables and saute it slowly for a minute.
• Add remaining garam masala powder and salt. Remember there is already salt in the rice.
• Mix well, add the rice and lime juice.
• Mix it slowly, close the lid and cook on very low flame for 10 minutes. Don't allow it to whistle.
• If using open kadai, then close it with thick lid and keep some weight on it to avoid the rice  getting  it burnt. 
• Once cool, spread the fried cashew and chopped coriander. 
• Serve hot with onion raita. 

It tastes good even after its cold😉. 

To make onion raita:

Onion - 1 big, finely cubed

Fresh curd - 1 cup

Salt to taste

Fresh coriander and mint leaves 1 TSP chopped finely. 

Mix all the above ingredients in a serving bowl. Onion raita is ready.

Waiting for your comments. 

Keep smiling, 

VEG MAKHANWALA FOR PPCS

Tried and tasted by Nivedita

Hi All,

This new trial is for you all and for potluck party dearies.

I just tried it without any plan in my head. (That's what happens always), but this one is awesome. It almost tasted like the restaurant one, may be better than that :-)

Its perfect with naan, paratha, puri or simple plain rice.

My 2 year niece had it plain in a bowl just like that. What else other appreciation I need then?

Coming to the recipe,

Ingredients :

Mixed vegetables - 1 big cup, finely chopped into cubes)

(fresh beans, carrot, Cauliflower, green pea)

Green chilly - 1 finely chopped

Onion - 2 big

Tomato - 2 big

Oil - 1

salt to taste

red chilly powder - 1 tsp or to taste

Haldi - 1/4 tsp

Milk - 1/4 cup or fresh cream 1 tbsp

Hung curd - 1 tbsp or Normal curd, try to sieve it and remove water

Butter - 1 tbsp + 1 tsp

Kasuri methi - 1 tsp(optional)

Kitchen King masala powder - 1 to 1 1/2 tsp(MUST FOR THIS)

Fresh Coriander - 1 tbsp for garnishing

Method:

• First fry all the mixed vegetables and green chilly in 1 tsp of ghee till they are soft(around 10 minutes).
• Keep it aside.
• While you are frying these,
• Boil the onions and tomatoes separately either in a vessel on a  stove top or in Microwave for 2 minutes.(I used the MW)
• Allow these to cool.
• First grind the onion into paste, transfer into a bowl.
• Then paste the tomatoes. Keep it ready.
• Heat oil in a thick bottomed kadai.
• Add the onion paste, fry for few minutes.
• Add the tomato paste and mix well. cook for 2 minutes.
• Now add red chilly powder, kasuri methi, haldi and salt and hung curd. Mix well and cook till it leaves oil from the sides.

• Add the fried vegetables and milk, mix well. Add the Kitchen king masala.
• Cook for few minutes. add the butter before removing it from the heat.
• Garnish with coriander and serve hot.

Sending it to the event  

Potluck party, Cyber style! - Fun and the Challeng... 

 Keep Smiling,