Category Archives: Curry house

Paneer Kurma | Easy side dish with rice/ puri/ chapati

April 20, 2024 Healthy Cooking with Mitha Leave a comment

I have shared many dosa, idli, sweets, baking recipes but curries are less on my blog as it’s regular dishes and I always feel all of you must already be knowing about it. But recently when I checked my blog statistics, I saw how people search for curry recipes and that’s when I realized that I must start sharing some of my quick yet tasty gravy recipes too.

This Paneer Kurma is a very delicious accompaniment with rice and chapatis which reminds you of South Indian restaurant curries. You can also add vegetables to this gravy to make Vegetable Kurma. I do that when I get fresh beans and carrots.

Today I made the Kurma with just Paneer as it’s holiday for kids and I wanted to make something special for them. Needless to say, they were very happy to see their favorite Paneer for lunch.

Hope you all try this curry. I am sure you will love it too. Happy and healthy cooking ❤️

RECIPE:

Ingredients:

200 grams Paneer cubes

2 Tbsp Ghee

A sprig of curry leaves

1 medium sized Onion

1 medium sized Tomato

1/4 tsp Turmeric powder

1 tsp Red chilli powder

1 tsp Garam Masala powder

1/4 Cup Coriander leaves, for garnish

Salt to taste

For ground masala:

1/4 Cup Coconut

5 to 6 Cashews

2 tsp Fennel seeds

2 Cardamom pods

3 cloves

About 10 Mint leaves

1 inch Ginger piece

3 Green chillies

Step by step recipe:

1. Take all the ingredients required to grind for masala in a mixer jar.

2. Add little water and grind to a smooth paste. Keep aside.

3. Heat ghee in a pan. Add curry leaves and finely chopped onion. Fry till onions turn translucent.

4. Now add chopped tomatoes and saute till tomatoes turn soft. Add little salt so that the tomatoes cook faster.

5. Add the ground masala with little water. Mix well and then add turmeric powder, red chilli powder and Garam masala powder. Keep sauteing on medium flame as the gravy can splatter due to cashews in the paste.

6. Saute for about 5 mins till the gravy thickens and cooks well. Also add salt.

7. Add paneer cubes, mix well, cover and cook on medium flame for about 10 more mins. Remove from flame and add chopped Coriander leaves.

8. Done! Serve with rice or puri or chapatis. I usually serve this with jeera rice.

Notes:

* You can also add mixed vegetables to this gravy to make Vegetable Kurma.

* Other Paneer dishes that I make regularly:

Palak Paneer

Paneer Kathi Roll

Dhaba style Paneer Masala

Paneer Butter Masala

Paneer Sukka

Paneer Hara Masala

Vegetable Paneer Chilly

Curry house, Konkani Recipes

Dudde Upkari | Konkani style Pumpkin stir fry

November 24, 2023 Healthy Cooking with Mitha Leave a comment

Click on the picture to save the recipe on Pinterest

I have been sharing many Konkani recipes on the blog which have been loved by all of you. So nowadays when I cook something from our amchi cuisine which is loved a lot by us, I immediately take pictures to share on the blog, even if it’s a very simple dish like this Pumpkin upkari.

Mostly all our upkaris or stir fries are very simple with mustard seeds, curry leaves, green chillies or red chillies in seasoning with hing or garlic or onion seasoning. This particular stir fry is my most favorite with jaggery added that enhances the taste a lot. The simplicity is what makes it extra special and I can eat it as it is, even without rice. 😍

We are getting locally grown pumpkin in Qatar and it’s flavour and texture is amazing. Very quick to cook and super tasty. So I have been making this upkari almost every week. Also it’s one of the healthiest vegetable too. Hope you all try and love this delicious upkari. Happy and healthy cooking ❤️

RECIPE:

Ingredients: 1 Cup = 240 ml

1 medium sized Pumpkin ( about 4 cups chopped)

3 Green chillies

1 to 2 Tbsp Jaggery or to taste

For seasoning:

2 Tbsp Coconut Oil

1 tsp Mustard seeds

A sprig of Curry leaves

A pinch of Hing/ Asafoetida

Salt to taste

Freshly grated Coconut for garnish

Step by step recipe:

1. Wash well, remove the core, peel the skin of the pumpkin. Chop into bite sized cubes as shown in the picture.

2. Heat oil in a pan, add mustard seeds, hing, curry leaves and green chillies. Let mustard seeds splutter.

3. Now add the chopped pumpkin pieces along with salt. Mix well.

Cover and cook on medium flame. Don’t add much water while cooking as pumpkin releases its own water as it cooks. If needed, that is if you feel it’s sticking in the bottom of the pan, add just a spoonful of water.

4. Pumpkin cooks very quickly and within 5 mins, you will see that it has turned soft. Now add jaggery.

5. Mix well. Cover and cook on low flame for 5 more mins or till the pumpkin pieces turn very soft. Now garnish with freshly grated coconut. Check for salt/ jaggery. Done. 🙂

6. Enjoy dudde upkari with pej (matta rice gruel) and Kosambari or with rice and rasam.

Notes:

* You can use any variety of Pumpkin for this upkari. I use the local one available in Qatar.

* Some people don’t peel the pumpkin but I love it when peeled.

* Hing and jaggery are very important to give flavour to the upkari. So please don’t forget it. You can add jaggery, less or more, as per your taste.

* Don’t add much water while cooking this upkari as pumpkin releases its own water. Just add a spoon in the beginning if you feel pumpkin is sticking to the pan. Once you cook it covered on medium flame, it will start turning soft and release water.

* More recipes with Pumpkin:

Instant Pumpkin Idlis (Dudde kadamb)

Orange flavoured Pumpkin soup (Narangi Shorba)

* You can check all my Konkani recipes here:

Konkani recipes collection

Curry house, Konkani Recipes

Kuvale Puli Koddel | Ash Gourd spicy, sour, sweet coconut curry | Konkani recipe

October 9, 2023 Healthy Cooking with Mitha 3 Comments

I recently got a comment on my Surna Koot (elephant yam pickle) post from a really sweet reader who said she was pleasantly surprised to find a Konkani recipe on my blog. She had been following me for my baking recipes but never knew I was a Konkani too, just like her. All thanks to Mr Google for bringing up my Soorna Koot recipe and and connecting me with more of my Konkani family. ❤️

Even though I post many kind of recipes, what we eat regularly are dishes from our cuisine as that’s what comforts us the most. The flavours always takes us back to our childhood, those festive lunches together with family and the divine temple meals. Nothing can compare with the simple, soulful meals that are served at temples. ❤️

One dish that always reminds me of festivals and temple meals is Puli Koddel. This curry is a burst of flavours as you can see from the ingredient list itself and every bite is truly heavenly. ❤️

I know many of my Konkani friends already know the recipe and there might be changes in each of your recipe too but here’s sharing how I make it. Hope it is helpful to atleast some of you. Happy and healthy cooking ❤️

RECIPE:

Ingredients: ( 1 Cup = 240 ml )

1 medium sized Ash Gourd/ Kuvale/ Kumbalakayi/ Kumbalanga/ Petha (can replace with Mangalore cucumber or Bottle Gourd)

For masala:

1 Tbsp Coconut oil

1 Cup Coconut gratings

1 Tbsp white Sesame seeds/ Til

1 Tbsp Raw rice (uncooked)

1/2 Tbsp Coriander seeds

1 tsp Cumin seeds/ Jeera

1 tsp Mustard seeds

1 tsp Fenugreek seeds/ Methi

5 to 6 Dry Red chillies or to taste

1/2 Tbsp Tamarind paste or to taste

2 Tbsp Jaggery or to taste

A pinch of Asafoetida/ Hing

For seasoning:

1 Tbsp Coconut oil

1 tsp Mustard seeds

A sprig of Curry leaves

Salt to taste

Step by step recipe:

1. Wash and peel the Ash gourd. Remove the core. Now cut the white portion into bite sized pieces as shown.

2. Add to a bowl or pressure cooker with water just enough for it to immerse. Cook till it turns soft.

3. Meanwhile heat coconut oil in a pan and add in the order, mustard seeds, cumin seeds, fenugreek seeds, Coriander seeds, raw rice, sesame seeds, Red chillies and coconut gratings. Roast till the coconut turns brown in colour. Make sure the flame is medium to low as we don’t want to burn the spices. Remove from flame. Allow to cool.

4. When it cools down, add to a mixer along with tamarind paste, hing and jaggery. Grind to a smooth paste.

5. Now in a pan, combine the masala and the cooked Ash gourd pieces. Allow it to come to a boil on high flame and then cook on medium flame for about 10 mins so that the Ash gourd pieces absorb the masala. Also add salt. Check for the jaggery and tamarind paste. If needed, add more. Also adjust thickness by adding little water if necessary.

6. Now prepare seasoning by heating coconut oil, adding mustard seeds, allowing it to splutter, add curry leaves. When it turns crisp, remove from flame, pour over the curry.

7. Puli Koddel is ready to be enjoyed with rice and papad. For Konkanis reading this, we have it with Ukde sheeth ani batate happolu. Heavenly meal ❤️

Notes:

* As mentioned above, you can replace Ash Gourd with Mangalore cucumber ( Magge) or even Bottle Gourd (Gardudde). I do it when Ash gourd is not available.

* Even Ash gourd is available in different varieties and the one shown in the picture is what I used here. You can use any variety for this curry.

* The rice used in the masala is raw rice. Please don’t use cooked rice.

* Roast the ingredients on medium to low flame and don’t burn it. Else the taste of the curry will not be good.

* Red chillies, jaggery and tamarind measurements can change as per your individual preference. If you like it more sweet, you can add more jaggery, else one Tbsp will be enough. Same is for tamarind too.

* I have been sharing many Konkani recipes on the blog. Will share some of my favorites below.

* Tendle Kajjubi Upkari (ivy gourd cashew stir fry)

* Surna Koot (elephant yam pickle)

* Mashinga palle Sannamudho (drumstick leaves idli)

* Sambarpalli Chutney (ajwain leaves chutney)

* Magge Sasam (Mangalore cucumber curry)

* Muga Dali Kosambari (Moong dal salad)

* Chane usli/ Godu Phovu

* Undi – Piyava Gojju

* Thoushe mudho (cucumber idli)

* Thoushe Bhakri ( cucumber dosa)

* Surnali ( sweet spongy dosa )

* Magge Surnali ( Mangalore cucumber sweet dosa)

* Batat Phovu

Curry house, Konkani Recipes

Tendle Kajjubi Upkari | Ivy gourd – Cashewnut stir fry Konkani style

May 10, 2023 Healthy Cooking with Mitha 3 Comments

Click on the image to save the recipe on Pinterest

Having grown up now (though I would love to be a child 😍), I realize how much my food choice has changed over the years. From loving hotel food as a kid to now, loving all the dishes that were made at home by my Amma and Grandma, recreating them in my kitchen and remembering my childhood memories with the dishes, I have come a long way. ❤️

Even though I still like to enjoy restaurant dishes occasionally, my comfort will always be the simple dishes that I make daily. We have pej or matta rice gruel for dinner and any kind of stir fry or upkari (as we call in Konkani) is a must with it.

So whenever I get good ivy gourd, I make this tendle kajjubi upkari which is an alternative to the famous Konkani dish called Tendle Bibbe upkari which is made with Bibbo or Fresh Cashews. They are available during our new year festival or Ugadi and in every Konkani household, either Bibbe upkari or Tendle Bibbe upkari is made.

Since I live in Qatar and we don’t get fresh cashews here, I make this upkari with regular cashews and it tastes delicious too. I made it yesterday and decided to share this easy recipe with all of you too. I know Konkanis already know this easy recipe but I am sure it will be new to atleast some of my readers.

So here’s sharing the recipe. Hope you all try and love this yummy dish. Happy and healthy cooking! ❤️

RECIPE:

Ingredients:

1 1/2 Tbsp Coconut Oil

1 tsp Mustard seeds

A sprig of Curry leaves

3 Green chillies

About 20 Ivy Gourds/ Tindora/ Tendle (2 Cups sliced)

3/4 to 1 Cup Cashews (regular ones)

Salt to taste

2 Tbsp freshly grated Coconut for garnish

Step by step recipe:

1. Wash ivy gourds well, then chop off the ends and slice them as shown. You can slice one ivy gourd into 6 long pieces.

2. Heat oil in a pan, add mustard seeds, allow it to splutter. Now add curry leaves and green chillies. Fry for few seconds.

3. Now add the sliced ivy gourds and cashews together. Mix well.

4. Add little water ( about 1/4 cup) along with salt. Cover and cook on medium flame for about 10 mins. Check in between if the water has evaporated. Add little more if needed.

5. Once the ivy gourds change colour to light green and turns soft along with cashews turning soft too, the upkari is done. If water is remaining in the stir fry, just keep the flame on high and fry till the mixture turns dry. Now garnish with freshly grated Coconut. Done 🙂

6. Serve with rice meals or with congee (pej/rice gruel). Tastes so yum ❤️

Notes:

* The ratio of ivy gourd to cashew is upto you. We love cashew in this upkari. So I add 1 Cup for 2 Cups sliced ivy gourd. You can also add just a handful. Tastes good even then.

* Remember to cook both the ivy gourd and cashews till soft. Ivy gourd takes time to cook, so keep the flame on medium, add little by little water and cook till it changes to light green and soft.

* We Konkanis make this with Bibbo or fresh, tender Cashewnuts during our New year festival called Ugadi. But since I live in Qatar and am here during Ugadi, I make it with cashews.

* You can check all my Konkani recipes here:

All Konkani Recipes

Curry house

Kerala style Vegetable stew | easy stew recipe

April 26, 2023 Healthy Cooking with Mitha 2 Comments

I love different varieties of mixed vegetable curries and Vegetable Kurma is one of my favorite. Apart from that, I also make Vegetable stew for a change as it’s very quick to make, tastes divine and so aromatic too.

Though it is usually eaten with Appam and Idiyappam, it is a great combination with chapatis and pulav too. Today I made it with dosas for breakfast and it was amazing as well. The soft dosas dipped in this stew was a tasty and healthy breakfast.

Hope you all try this delicious stew and enjoy it’s aroma in your kitchen too. Happy and healthy cooking! ❤️

(Sorry for short writeups nowadays. My kids hardly give me time to write blogs as they need me always. But I really wanted to share this recipe right away. So writing this quickly for all of you. 😍)

RECIPE:

Ingredients:

2 Tbsp Coconut oil

2 Cardamom pods

2 Cloves

1 inch Cinnamon stick

1 Bay leaf

1 inch Ginger, finely chopped

1 medium sized Onion, finely chopped

1 long Carrot, diced (about 1 Cup)

10 to 15 medium sized Beans, chopped

2 medium sized Potatoes, diced

1/4 tsp Pepper powder

2 Cups thin Coconut milk

A sprig of Curry leaves

1 Cup thick Coconut milk

Salt to taste

Step by step recipe:

1. Prepare the vegetables first by peeling and dicing carrots, chopping beans into 1 inch pieces (discard the ends), peel and dice potatoes. Keep aside. Also cut green chillies into long pieces and finely chop onions and ginger.

2. Heat oil in a pan. Add a bay leaf, cloves, cardamom and cinnamon. Also add ginger, green chillies and onions. Fry till onions turn translucent.

3. Now add the vegetables along with curry leaves and mix well. Add the thin Coconut milk (about 2 Cups). Also add salt and pepper powder. Cover and cook till the veggies turn soft.

4. Once vegetables turn soft (about 10 mins), add thick Coconut milk ( 1 Cup) and mix well.

5. Let it simmer on medium flame for about 10 mins till the gravy thickens. Now adjust water and salt. Done ❤️

6. Vegetable stew is served with Appam or Idiyappam. You can also serve it with rice or pulav, chapatis or dosas. It is so simple yet aromatic and delicious. ❤️

Notes:

* You can also add fresh/ frozen/ dried peas if you have.

* There are so many variations to stew as some add turmeric powder and even Garam Masala powder but this is a basic recipe close to the authentic Kerala style Vegetable stew. You can make variations as per your taste.

* Thick Coconut milk means when you grind fresh coconut with little water and sieve.

* Thin Coconut milk means when you grind the sieved coconut again with water and sieve again. That is the second coconut milk.

* What I do is, I use coconut milk powder diluted with water to get thin Coconut milk and use canned coconut milk for thick Coconut milk.

* You can use fresh, powder or canned coconut milk in this recipe as per what is easily available for you.

* Cooking the vegetables in thin Coconut milk is what gives the stew it’s flavour. So don’t skip it.

* After adding thick Coconut milk, don’t cook it on high flame for long. Just simmer it till it boils and remove from flame.

* You can also try this recipe of Restaurant style Vegetable Kurma.

Chaat street, Curry house, Snacks

Ghugni | Bengali Matar Ghugni | Peas curry/chaat

April 11, 2023 Healthy Cooking with Mitha Leave a comment

Chaat of any kind has been my favorite since a child, may it be the eating waala spicy, tangy chaats or the talking waala chatting. 😂😂 In fact talking my heart out while eating chaats with my loved ones is my dream kind of outing. During my college days, me, my brother and parents used to go out to eat chaats on Saturday evenings. It used to be so much fun and I still cherish those memories. ❤️

Now, whenever we go out and there are chaats available, my first order would definitely be atleast one among the various chaats in their menu. 😍 Karnataka style Masala Puri is my favorite among all chaats followed by Dahi Puri.

Bengalis make a similar chaat like our masala puri with peas, which can be had as a curry too. I had shared it in my old blog and I am happy to share it here too. This Chaat is very flavorful and so easy to make that you will be tempted to try it as soon as possible.

Hope you all will try it for your next evening snack and enjoy it with your cup of tea or coffee. Enjoy cooking and eating with your loved ones. It is these moments that we remember all our life. Happy and healthy cooking ❤️

RECIPE:

Ingredients:

1 Cup dried Green peas/ white peas

1 Tbsp Oil

2 tsp Ghee

1 Bay leaf

2 Cloves

1 inch Cinnamon stick

1 Cardamom pod

2 Dried Red chillies

1 inch Ginger, grated

2 Green chillies, finely chopped

1 medium sized Onion, thinly sliced

1 medium sized Tomato, diced

1 medium sized Potato, peeled and diced

1/4 tsp Turmeric powder

1 tsp Cumin powder

2 tsp Coriander powder

2 tsp Red chilli powder or to taste

3 Tbsp finely chopped Coriander leaves

1 green chilli and few finely chopped onion pieces, for garnish

Salt to taste

Step by step recipe:

1. Wash well and soak the dried peas in enough water overnight or for atleast 8 hours.

2. Drain the water completely and wash again. Add the peas to a pressure cooker with fresh water to the level of about 2 cm above the peas level. Pressure cook till soft. Take care to not overcook it.

In my electric stove top, I keep on high flame for 10 mins and it gets very soft.

3. Now heat oil + ghee in a pan. Add bay leaf, cloves, cinnamon, cardamom, red chillies, ginger and green chillies. Let it cook for few seconds.

4. Now add sliced onion and fry till it turns translucent. Add potatoes and fry in the oil for few seconds.

5. Add tomatoes and mix well. Let it turn soft.

6. In a small bowl, add turmeric powder, cumin powder, coriander powder and red chilli powder. Add about 2 to 3 Tbsp water and make a smooth paste with it mixing well with a spoon.

7. Add this to the pan and mix well stirring continually for few minutes till the powders cook.

8. Add the cooked green peas along with salt. Also add water if needed to get the desired consistentency. I prefer it thick, so don’t add much water. Cover and cook for about 10 mins on medium flame till the gravy thickens.

9. Remove from flame. When serving, garnish with chopped onions, green chillies and coriander leaves.

Notes:

* You can use dried Green or white peas to make Ghugni. Frozen or fresh ones will not give the same taste.

* Do soak the peas for atleast 8 hours so that it gets digested well by the body.

* Don’t overcook the peas that it gets mashed. We need it go be soft yet retain it’s structure.

* You can enjoy Ghugni as a Chaat or like a curry with rice or chapati.

* For Ghugni Chaat, you can make additions like tamarind chutney/ coriander leaves- mint chutney and sev or bhujiya as topping but I love it just as it is.

* The gravy can be thick or thin like how you prefer but Ghugni is usually had thick.

* With leftover Ghugni, I add paneer cubes to make it Matar Paneer. Tastes so yum too. 😍

My favorite Chaat recipes:

* Masala Puri Chaat

* Bhel Puri Chaat

* Sprouted Moong Chaat

* Paneer Pav Bhaji

Curry house

Easy Tomato Curry | To eat with dosa, chapati and rice

April 1, 2023 Healthy Cooking with Mitha Leave a comment

After homegrown methi leaves, one produce that has been growing abundantly in our garden is the gorgeous red tomato 🍅. It’s also one of my favorite as I love the flavour it brings in my chutneys and curries.

During off season, I use it only in North Indian gravies but now that they are available in abundance, this tomato curry has been my first choice to make always. I made it as an accompaniment with dosas as a change for breakfast and we loved it so much that now I make it regularly to eat with chapatis and rice too.

The quantity of tomatoes that grows in our garden make me so happy and I want to share it with all of you too. Homegrown love 😍 Look at the variation in size and colours as some are yet to ripe. They stay well at room temperature and the green ones will soon turn red sitting with other ripe tomatoes. It’s a treat to see and use them daily. ❤️

Hope you all try and love this curry with tomatoes too when they are in season. It’s a very simple recipe but tastes really yummy specially with ripe tomatoes. Happy and healthy cooking ❤️

RECIPE:

Ingredients:

6 to 8 medium sized Tomatoes

2 medium sized Onions

1 inch Ginger piece

3 Green chillies

A sprig of Curry leaves

1 Tbsp Coconut oil

1 tsp Mustard seeds

1 tsp Cumin seeds

1/4 tsp Turmeric powder

1 tsp Coriander powder

2 tsp Red chilli powder or to taste

Salt to taste

1/2 Cup Coconut milk ( I mix 2 Tbsp Coconut milk powder with 1/2 cup water)

3 to 4 Tbsp finely chopped Coriander leaves

Step by step recipe:

1. Heat oil in a pan and add mustard seeds. When it splutters, add cumin seeds, curry leaves, finely chopped green chillies and ginger.

2. Now add finely chopped onions and fry till it turns translucent.

3. Now add deseeded and roughly chopped tomatoes. Add salt and mix well.

4. Allow tomatoes to cook well. It will leave water and the mixture will be watery. Now add turmeric powder, coriander powder and red chilli powder.

5. Mix well and allow the mixture to come to a boil. Now add coconut milk and mix well.

6. Cook till tomatoes blend well and the mixture thickens ie for about 5 mins. Check for salt and other spice powders. Adjust and then remove from flame. Garnish with coriander leaves.

Notes:

* This curry tastes really delicious as an accomplishment with dosas, chapatis, parathas and rice.

* I add 6 to 8 tomatoes as I have plenty of homegrown tomatoes. You can also use 3 to 4 as per what you have.

* For satwik version, skip onions and add hing instead in the seasoning.

* You can also add rasam powder for a unique flavour. I keep alternating between powders to give different taste each time.

* I also add a dash of pepper powder sometimes. Tastes yum too.

* I use instant coconut milk powder to make coconut milk. You can use fresh coconut milk or even skip it completely. But coconut milk gives a nice thick texture and flavour to this curry.

* For other tomato dishes:

Ammas Tomato Chutney

Hotel style Tomato Chutney

Eggless Tomato Omelette

Curry house

Easy Paneer Masala | Quick Paneer curry

November 25, 2022 Healthy Cooking with Mitha 1 Comment

Paneer is our most favorite and I regularly make different paneer curries and kathi roll with it. But the most commonly made is this super easy and very tasty Paneer Masala which I made one day when I had 15 mins to cook before we went out. This quick fix curry was loved so much by my family that now, I mostly make Paneer only this way.

This along with jeera rice or chapatis makes a delicious meal which tastes better than even restaurant ones. I love how homemade food has a comfort of it’s own which can never be found in outside foods, no matter from which fancy restaurant.

Hope you all try and like this simple yet delicious curry too. Happy and healthy cooking! ❤️

RECIPE:

Ingredients:

300 grams Paneer cubes

To fry and make paste:

2 ripe medium sized Tomatoes

1 medium sized Onion

1 inch Ginger piece

About 10 to 12 Cashews

4 Cloves

2 Cardamom pods

1 Tsp Ghee

Other ingredients:

1/4 Cup Curd/ Yogurt

1 Tbsp Ghee

1 tsp Cumin seeds

1 Bay leaf

1/4 tsp Turmeric powder

1/2 tsp Amchoor powder

2 tsp Coriander powder

2 tsp Red chilli powder

2 tsp Garam Masala powder

A pinch of Sugar

Salt to taste

Finely chopped Coriander leaves for garnish

Step by step recipe:

1. Heat 1 tsp Ghee in a pan. Add cloves and cardamom pods. Add Cashews and fry till brown. Now add roughly chopped ginger, onions and tomatoes.

2. Fry till the onions and tomatoes turn soft. Now allow it to cool.

3. Now add this to a blender along with yogurt.

4. Blend to a smooth paste. Now heat Ghee in the same pan. Add cumin seeds and bay leaf. Fry till cumin seeds turn brown. Now add the ground paste.

5. Mix well for few minutes. Then add turmeric powder, Amchoor powder, coriander powder, red chilli powder, Garam masala powder, sugar and salt.

6. Mix well again continually for about 5 mins. Now add paneer cubes and cook on medium flame till paneer turns soft. Add water if needed to adjust consistency.

7. Remove from flame and garnish with finely chopped Coriander leaves.

Notes:

* I usually combine this with jeera rice or chapatis. For jeera rice, heat coconut oil and fry cumin seeds. Add rice, hot water and salt. Cook till rice turns soft. Garnish with coriander leaves.

* You can skip Amchoor powder if you don’t have. I add it since I have it. Yogurt and tomatoes are enough for the tangy flavour.

* A pinch of sugar enhances the overall flavour of the curry. So remember to add it.

* You can decrease the amount of cashews if you like a less thicker curry.

Other Paneer recipes that I make regularly:

Paneer Butter Masala | No Onion No Garlic

Dhaba Style Paneer

Restaurant style homemade Palak Paneer

Paneer Sukka

Vegetable Paneer Chilly

Paneer Hara Masala

Paneer Kathi roll

Curry house

Capsicum Peanut Masala | Capsicum dry curry

September 20, 2022 Healthy Cooking with Mitha 1 Comment

A new blog after a long break of many months. Kids had their summer vacation and towards the end of it, we went to India. Had a great month celebrating festivals with our families and the highlight being able to spend Janmashtami time at my native, Udupi. ❤️

If there is heaven on earth for me, it is Udupi. The feeling of living there, being able to see my dearest Krishna always is very precious. Hope my dream of settling down in Udupi fulfills in the coming years. ❤️🙏

I missed cooking at Udupi as we were either constantly travelling or were at our relatives’ houses. So coming back to my kitchen in Qatar, I have been cooking a lot to compensate it. 😁 This Capsicum Peanut Masala was a recent try inspired by something similar which I ate at a hotel during my vacation.

It comes out so delicious that a meal with rice, rasam and capsicum masala is all you need to get your soul satisfied. This is that kind of curry, simple, unique and very flavourful.

Hope you all try and love this curry too. Happy and healthy cooking! ❤️

RECIPE:

Ingredients:

1/4 Cup Peanuts

3 medium sized Green Capsicum, chopped into small pieces

1 small Onion

2 Tbsp Coconut Oil

2 tsp Mustard seeds

Few Curry leaves

3 Green chillies

1 tsp Tamarind paste

1/4 tsp Turmeric powder

2 tsp Red chilli powder or to taste

2 tsp Sambar powder ( I use Nirapara brand)

Freshly grated coconut for garnish

Salt to taste

Step by step recipe:

1. Dry roast peanuts in a pan till it starts changing colour and let’s out an aroma. Don’t let it turn black. Allow it to cool.

2. When it cools down, powder it coarsely in a mixer. Just pulse for few turns. Don’t blend it a lot as it will turn into paste. Keep it aside.

3. Now heat oil in the same pan, splutter mustard seeds. Add curry leaves and green chillies. Fry for few seconds.

4. Add finely chopped onions and fry till the onions turn translucent.

5. Now add chopped Capsicum and fry for few minutes.

6. Add salt, turmeric powder, red chilli powder, sambar powder and tamarind.

7. Mix well. Cover and cook till capsicum turns soft. Sprinkle little water if necessary. Now add the peanut powder.

8. Mix well. Cover and cook for about 5 mins. Add grated coconut on top. Done. 🙂

Serve with rice meals as a delicious accompaniment.

Notes:

* Be careful while roasting peanuts such that they don’t turn black. Roast on medium flame and immediately remove them as soon as they start changing colour.

* Also be careful while grinding the peanuts such that they should not turn into a paste. Coarse powder is enough.

* Onion can be skipped if you follow satvic diet.

* You can reduce chilli powder as we have already added green chillies, depending on your spice level.

* Sambar powder adds a wonderful flavour. So don’t skip it in this curry.

* This curry also tastes yummy with dosa.

Curry house

Split Moong curry | Easy side dish for chapatis

June 17, 2021 Healthy Cooking with Mitha 1 Comment

Usually I decide the lunch menu the previous night itself. When I put my kids to sleep, before falling asleep myself, I quickly think of what vegetables are in the fridge, what pulses can I soak and what I could make such that it caters to the liking of all of them (Motherhood diaries and I am sure it‘s a kahaani ghar ghar ki 😅).

But since few days, me and the kids have been doing a dancing session in the evening where we put on Bollywood songs, dance however we want to, without the care in the world. 😂 Even though I am a big zero at dancing 😁, my daughter teaches me few steps and I am learning atleast basic dancing from her. 😀 For me, it’s a form of workout and apart from my favorite walking, this dance session uplifts my mood so much. 😍

My favorite song to dance is “Tum hi ho bandhu” from cocktail movie in which this line is my favorite, “Jag mujhpe lagaye pabandi, main hoon hi nahi is duniya ki.” That’s what I have thought of myself too. Over the years, trying to fit everywhere, I now realize there’s nothing wrong in being different. We are all unique and that’s what makes us special. ❤️ Also, there is truly something magical when you dance for yourself with no one to see you (no adult, to be precise 😄), that I realize now, all thanks to my 6 year old daughter. ❤️

So after all that dancing, I fall asleep even before the kids now 😂 and that leaves me no time to think about the lunch menu. That’s when this instant split moong curry comes handy. When vegetables are less, when you feel like having whole moong curry but have forgotten to soak it or merely if you are in no mood to make something elaborate, this split moong curry becomes a best friend. 😍

The curry tastes really delicious with chapatis and rice equally, is very filling and healthy too. I make this regularly and is loved a lot by my family. Hope you all try and like it too. Happy and healthy cooking! ❤️

RECIPE:

Ingredients:

3/4 Cup split green moong dal (with skin)

1/4 Cup split yellow moong dal (skinned)

1 tsp Ghee + 1 tsp Oil

1 tsp Cumin seeds/ Jeera

3 to 4 Garlic cloves, finely chopped

1 inch Ginger, finely chopped

3 Green chillies, finely chopped

1 medium sized Onion, finely chopped

1 medium sized Tomato, finely chopped

1/4 tsp Turmeric powder

1/2 tsp Cumin powder

1 tsp Garam masala powder

1 tsp Red chilli powder

Salt to taste

1 tsp Lemon juice, for garnish

2 Tbsp Finely chopped Coriander leaves, for garnish

Step by step recipe:

1. Take 3/4 Cup split green moong dal and 1/4 Cup split yellow Moong dal in a bowl. Wash twice and soak till use. (You can make the curry even without soaking but soaking atleast for 15 mins helps it to cook quickly.)

2. Take ghee + oil (or only oil) in a pan. Add cumin seeds and allow it to change colour. Add finely chopped garlic, ginger and green chillies. Fry till garlic turns brown in colour. Add onions and fry till onions turn translucent.

3. Now add tomatoes and fry till tomatoes turn mushy. Now add turmeric powder, cumin powder, Garam masala powder and red chilli powder.

4. Mix well frying for few seconds. Now drain water from the soaking dal and add to the pan.

5. Add water and salt. Mix well. Bring to a boil.

6. Cover and cook till the moong turns soft and water gets absorbed completely.

7. Now drizzle lemon juice and garnish with coriander leaves. Mix well. Serve hot with chapatis or rice.

Notes:

* You can make the same curry with overnight ( or atleast for 6 hours) soak whole green gram or even sprouted green gram. I make with split ones when I forget to soak, yet feel like eating this curry.

* Combining both split green moong dal and split yellow moong dal makes it tastier.

* Skip onion and garlic for a satwik version of the curry. I do so on fasting days and it still tastes delicious.

* You can cook till the moong dal turn mushy or till it’s just done. Also you can make the curry dry or keep a little liquid in the gravy. Depends on your taste.

* I usually make this curry with chapatis but it tastes delicious with rice meals too.

* You can also try this:

# Amma’s style moong curry.

# Sprouted Moong Methi sukhe

# Muga Dali Usli