Category Archives: Curry house

Paneer Pav Bhaji

Pav Bhaji has to be one of my favourite chaats. I have so many memories of Pav bhaji eaten at various joints during our travels to Bangalore, Mumbai, Delhi, Shimla, Gujarat and even in Singapore. I have to try pav bhaji from every place we visit.

While there is Mr husband who loves the pav bhaji I make so much that he never orders them when we eat out and sticks to bhel puri.

Anyhow, ever since I learned how to bake perfect Wheat pav at home, we have hardly had them from outside. Pav bhaji with homemade wheat pav is not only healthy but turns out amazingly delicious. Since we are a paneer loving family, I take it a notch higher and make Paneer Pav Bhaji.

Hope you all try it and love it too. Nothing like homemade food ♥️ Happy and healthy cooking!

Ingredients:

1 Cup dry/ fresh/ frozen Green peas (dried ones need to be soaked overnight)

1 Cup Cauliflower florets

1 medium sized Potato

1/2 Cup roughly chopped Carrot

2 Tbsp Butter

1 inch Ginger piece

3 cloves of Garlic

3 Green chillies

1 medium sized Onion

1/4 Cup finely chopped Capsicum

1 medium sized Tomato

1 tsp Red chilli powder or to taste

2 Tbsp Pav Bhaji Masala powder

1 Cup Paneer, cut into small cubes

4 Tbsp Coriander leaves

Salt to taste

1 tsp Lemon juice

For toppings, finely chopped onions, coriander leaves, lemon wedges, butter.

Step by step recipe:

1. Take peas, cauliflower, potato and carrot in a pressure cooker. Pressure cook till very soft.

2. Mash using a potato masher or a ladle till there are no big chunks of veggies. Keep aside.

3. Heat a pan with butter. Add finely chopped ginger, garlic and green chillies. Saute till they give out an aroma.

4. Add finely chopped onion. Fry till it turns translucent.

5. Add finely capsicum and fry for few seconds.

6. Add tomatoes and cook well.

7. Now add pav bhaji masala powder and red chilli powder. Fry till all water evaporates and the mixture turns out dry as shown.

8. Now add the mashed veggies and mix well. Add little water if the mixture is too dry. Allow it to come to a boil.

9. Add paneer cubes along with salt and cook for 5 more mins. After that, check for spices if needed. Add more pav bhaji masala or red chilli powder if needed.

10. Now add lemon juice and coriander leaves. Mix well. Done.

11. Serve along with pav and top with onions, coriander leaves and lemon wedges. Add more butter on top.

Notes:

* You can skip paneer and make regular pav bhaji if you don’t like it but paneer Pav Bhaji is a delight for paneer lovers.

* Pav bhaji masala can be added as desired as per your taste buds. If unavailable, you can add any garam masala powder.

* Cook the veggies really well for a smooth texture of pav bhaji.

* Butter gives a wonderful flavour. So I recommend using butter to cook.

* I make Homemade wheat pav for pav bhaji. You can try too.

Paneer Sukka

I am actually a non vegetarian turned into vegetarian post marriage ( ie since 9 years now). People ask me how can I even turn just like that and don’t I crave for it. The truth is I was not much fan of chicken or fish even before marriage. So it was not much difficult to leave it completely.

But there are some dishes that I loved in non veg especially the gravy and one of them is the south Karnataka speciality Chicken sukka. I remember how my aunt Shaila mhave used to ask a person who was an expert in making it to make specially for us when we visited her. The flavours of the gravy is unforgettable.

So after marriage, when I craved for it, I tried to recreate it and added the vegetarian favourite Paneer. My husband is a huge paneer lover and can eat it everyday. 😂 So was Paneer sukka born in my kitchen and we love it with Matta rice meal.

Hope you all try and love it too. Happy and healthy cooking!

RECIPE:

Ingredients:

200 gms Paneer cubes

1 large Onion

1 tsp red chilli powder

1/2 tsp garam masala powder

Salt to taste

2 tsp Oil

For the masala paste:

1 Cup fresh/ desiccated coconut

3 Kashmiri red chillies

1 tsp Coriander seeds (to be roasted)

2 tsp Cumin seeds (to be roasted)

Step by step recipe:

1. Heat a pan and dry roast coriander and cumin seeds for couple of minutes till it gives out an aroma.

2. Take coconut, red chillies in a mixer and add the roasted coriander- cumin to this.

3. Grind with water to a slightly coarse paste adding little water.

Note: Don’t add a lot of water. Also don’t make a fine paste.

4. Heat oil in pan and add finely chopped Onion. Fry till translucent.

5. Now add the ground paste.

6. Also add red chilli powder, garam masala powder with salt.

7. Cook till the mixture dries off which can take around 10 mins.

8. Now add paneer cubes with little water and allow to come to a boil.

9. Now put the flame on medium and cook till the mixture turns dry.

10. Paneer sukka is ready to be served with rotis, rice or Neeru dosas.

Notes:

* Paneer can be substituted with mushrooms or cauliflower too.

* The main part of this curry is to grind the paste slightly coarse and also to cook the paste well till it turns dry.

* If your red chillies are spicy, you can skip the red chilli powder.

Mushroom Chettinad

I have been getting a lot of recipe requests for curries after my simple Cabbage Aloo Sabzi which many have tried and loved. Glad I posted it even though I was thinking people would laugh that I am posting such easy recipes on the blog. Guess some recipes are not as widely known as I thought they were.

So here is yet another delicious gravy with mushrooms that I make always. I am not much of a mushroom lover but the husband is. And since he’s the one shopping now, mushrooms enter weekly into our house. I have to make it super tasty so that I can eat it 😀.

Much to my happiness, my daughter loves this curry so much that she finishes off her rice within minutes. Hope your family loves it too. Happy and healthy cooking!

Thank you Usha Bhat mai for the recipe! ❤️

RECIPE:

Ingredients:

250 grams Button mushrooms, cut into quarters

1 medium sized Onion, roughly chopped

1 medium sized Tomato, roughly chopped

1/2 inch Ginger piece, finely chopped

1 tsp Red chilli powder or to taste

1/2 tsp Coriander powder

1/4 tsp Turmeric powder

2 tsp Oil

Salt to taste

Coriander leaves and curry leaves for garnish

For the masala paste:

6 to 8 Cashews

3 Tbsp grated Coconut (fresh or desiccated)

1 Cardamom pod

2 cloves

A small piece of cinnamon

1 tsp Cumin seeds

1/2 tsp Fennel seeds

1 tsp Peppercorns

Step by step recipe:

1. Put all the ingredients for the spice mix and fry till the coconut turns little brown.

2. Keep it aside and cool it. When it cools, grind with little water to a fine paste.

3. Heat oil in the same pan again and add ginger and onions. Fry till the onions turn translucent.

4. Now add tomatoes and fry till they cook.

5. Add the spice paste along with turmeric powder, red chilli powder and coriander powder. Cook for about 5 mins till the gravy thickens.

6. Now add mushrooms with salt and cook covered till the mushrooms cook well.

7. Now garnish with coriander leaves and serve with rotis or rice.

Notes:

* I add curry leaves when possible to the seasoning when I find it. It gives an amazing flavour. So add it if you are lucky to get it.

* You can add coriander seeds to the spice mix if you have. Don’t add Coriander powder then. I usually add powder only.

* Dry saute the coconut spice mix only till the coconut turns light brown. Don’t allow it to burn or turn black.

* Take care to grind the spice mix to a smooth paste and not coarse.

* Cook the spice mix well and don’t add much water after that. Mushrooms let out a lot of water while cooking. So while making any mushroom curry, don’t add water at all. It cooks in its own water and tastes delicious that way.

* You can substitute mushroom with Gobi or paneer too.

Cabbage Aloo Sabzi

Cabbage Aloo sabzi is among my first memories of hotel food from Cochin when I was hardly 12 years old. Since both my parents were working, Saturday used to be our “eating out” night. Me and my brother used to wait eagerly for Saturday to get a break from home food (the value of which we realise now).

Anyhow, so daddy used to bring these soft rotis with delicious dal and lipsmacking cabbage aloo sabzi from a north indian dhaba style restaurant in a place called TD road which was near his office. I can never forget the flavours of roti with their dal and sabzi. It makes my mouth water even now.

Many years later, I make the sabzi with rotis as reminiscence of those childhood memories when even a simple meal from the small little restaurant would make our day. My husband likes this sabzi and asks it to be made whenever we buy cabbage. So here’s sharing the recipe. Happy and healthy cooking!

RECIPE:

Ingredients:

3 cups of chopped Cabbage

1 medium sized Potato, peeled and chopped

Red chilli powder to taste

Salt to taste

1 tsp Ghee or oil

1/2 tsp Cumin seeds

1/4 tsp Hing

1 Tbsp Lemon juice

Finely chopped coriander leaves for garnish

Step by step recipe:

1. Heat ghee or oil in a pan. Add cumin seeds and hing.

2. When cumin seeds change colour, add chopped Cabbage and potato. Mix well once.

3. Cover and cook on medium flame till half done. Don’t add water at all. Allow it to cook in its steam. When half done, add red chilli powder.

4. Cover and cook again on medium flame till done. If needed only, sprinkle little water. But I usually cook this without water.

5. Add lemon juice and garnish with coriander leaves. Done! Serve with rotis or rice.

Notes:

* I have noted that if the cabbage is fresh, the curry does not need water at all while cooking. But as it turns old and dries, you may require little sprinkle of water while cooking. But minimal amount of water makes this dish very tasty.

* You can add garam masala powder if you feel the need, but we love this curry in its simple form with just the combination of cumin, hing, chilli powder and lemon with fresh coriander leaves.

Vegetable Chilly

I don’t know about other places but in Kerala, you get something called “Gobi chilly” which is a slight dry variety to Gobi Manchurian. My dad used to get one plate of both to go with fried rice and it was a heaven made combination for a weekend dinner.

Fast forward to restaurants here in Qatar and the Gobi chilly changed to “Paneer chilly” with a paneer loving husband. I used to love the gravy they made with large cubes of onion and capsicum with a humble ketchup based sauce.

After I started trying the sauce at home, I added more veggies to it ( because that’s how I sneak veggies into everything) and hence came “Vegetable Chilly”. Now it’s become the favourite in the family and my 5 year old also loves it.

And it is so easy to make that it gets ready within few minutes. Also it is super filling that I sometimes eat it without any rice.

This time, I used the precut vegetable mix from Emborg called Garden mix which contains Broccoli, orange and red carrots with beans. It added a whole lot of flavors to the curry. Do get it if you can.

RECIPE:

Ingredients:

1 tbsp Oil

5 pods of Garlic, chopped

1 inch Ginger piece, finely chopped

3 Green chillies

1 large Onion, cubed

1/2 a large Capsicum, cubed

5 to 7 Babycorn, cut into small strips

1 Cup mixed vegetables ( I used the Emborg bag of precut carrots, broccoli and beans)

2 tbsp Tomato ketchup

1 tbsp Chilli sauce

1 tsp Pepper powder

Salt to taste

Recipe:

1. Heat oil in a pan and add ginger, garlic and green chillies. Saute for few seconds.

2. Add onions and capsicum. Saute on high flame for a minute.

3. Add all the veggies. Mix well adding salt and pepper powder. Saute on high flame continually.

4. Cover and cook till the veggies get cooked. I keep a little crunch and do not fully cook them. Sprinkle little water if needed while cooking.

5. Now add both ketchup and chilli sauce and mix well. Remove from flame.

Note:

* You could also add paneer if needed.

* Sauces can be added as per your choice. Add red chilli powder too if you prefer it spicy.

* I did not take step by step pictures as I had no intention of posting this on the blog. But had to post due to many recipe requests. Will add the pictures when I make it next time.