Easy Kadai Paneer

Ingredients:

• Paneer- 100-200 gms (I used Homemade)
• Onion- 1 big chopped
• Tomato- 1 big chopped
• Green chilies- 2 slit and chopped
• Salt- 1 1/4 tsp
• Dark Soy Sauce- 1 tbsp
  
  
• Tomato Sauce- 2 tbsp
• Sugar- 1 tsp
• Lemon Juice- 1 tsp
• Ginger Garlic paste- 1 tbsp
• Water- 1/4 cup

For marinade:

• Yogurt- 4 tbsp
• Red Chili Powder- 1 tsp
• Garam Masala- 1 tsp
• Salt- 1/4 tsp
• Turmeric powder- 1/4 tsp

For Tempering:

• Oil- 4 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Asafoetida- 1/4 tsp

Method:

1. Cut the paneer into 1 inch pieces.
2. In an other bowl add the marinade ingredients and mix well. To this add the paneer pieces and mix gently. Let it rest for 15- 30 minutes.
3. After marinading, Heat oil in a non-stick pan and prepare the tempering. 
4. Once the mustard seeds splatter, add green chilies and onion. 
5. Let it onion cook till they turn light brown and add tomato pieces.
6. As it softens, add salt, tomato sauce, soy sauce and mix well.
7. Now add the marinated panner along with the yogurt mix. 
8. Add some water and let it cook. Do not mix frequently as that will break the paneer.
9. Lastly add some sugar and chopped coriander leaves.
10. Let the water evaporate and we get a dry curry. Transfer to a serving bowl and top with a few coriander leaves.
11. Kadai Paneer is ready to serve with Biryani or roti.

Tips:

1. If you do not like the color or flavor of soy sauce, you can omit using it. 
2. You can add vinegar instead of lemon juice. Just do not forget to add sugar. 
3. You can add the sauces to the marinade mix as well. 

Capsicum Potato Curry

 Ingredients:

• Capsicum- 3 medium sized
• Potato- 1 medium sized
• Onion- 1 medium sized
• Tomato- 2 medium sized
• Garlic cloves- 3-4 peeled and chopped
• Green chilies- 2-3 slit and cut
• Curry leaves- 5-6
• Coriander leaves- a small handful, roughly chopped
• Oil- 3 tbsp
• Urad dal- 1 tsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Asafoetida- 1/4 tsp
• Salt- 1 tsp or to taste
• Turmeric powder- 1/4 tsp
• Garam masala- 1 tsp (I use store brought)
• Water- as required

Method:

1. Wash and cut the vegetable into small pieces. I personally do not like the taste of raw capsicum, so I give it a boil before cooking.
2. Heat oil in a pan and add urad dal, mustard seeds, cumin seeds, asafoetida.
3. As the mustard splatters, add green chilies and curry leaves. 
4. Now add the chopped onion and saute for a minute. 
5. Add the potato and mix once. Let it fry for 1 or 2 minutes.
6. Pour some water, and cover with lid. This is to cook the potato without using too much oil. 
7. 5-7 minutes later, add tomato pieces, salt, turmeric powder, garam masala and mix well. (I pour in the water I use to boil capsicum.) Sprinkle some water so that it doesn't burn.
8. 3 minutes later add the capsicum and cook for another 5 minutes. Turn off the heat.
9. Finally add chopped coriander and serve with rice, roti. 

Notes:

1. This is a non gravy recipe but you can add tomato puree or onion paste to it.
2. You can also add coconut paste mix, (1 tbsp) after adding the capsicum for additional taste. 

Roasted Dosakaya Pachadi (Country cucumber chutney)

Ingredients:

• Dosakaya-1 medium (Country cucumber)
• Garlic cloves- 1-2 peeled
• Salt- to taste

For Tempering:

• Oil- 2-3 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Dry Red chilies- 2-3 broken into pieces
• Asafoetida- 1/8 tsp

Method:

1. Roast the dosakaya on the stove the way we roast the brinjal.
2. If you have a papad stand you can use it. 
3. Be careful not to burn your fingers while turning the dosakaya on the flame.
4. As the skin turns black lightly press the dosakaya to see if it is done. 
5. If it feels spongy then it is done. 
6. Take it off the heat and let it cool.
7. Meanwhile prepare tempering by adding mustard seeds, cumin seeds, dry red chilies and asafoetida to hot oil. 
8. Let this also cool down. 
9. Peel the skin off the dosakaya and wash it to remove the black char.
10. Cut it into halves and remove the seeds. Taste once to make sure it is not bitter. 
11. It may or maybe not tangy but it should not be sour or bitter. 
12. Now roughly cut the dosakaya flesh into pieces and grind 70% of the tempering once along with garlic.
13. Then add the pieces, salt and grind again. This releases water, so we need not add extra water.
14. You can grind it into a smooth paste or keep it a little coarse. 
15. Transfer to a bowl, mix the remaining tempering and serve with hot rice. 

Tips:

1. If the dosakaya is not tangy enough for your taste add some tamarind while grinding. It is very important to taste the dosakaya before grinding.
2. If it is too tangy add some jaggery or sugar to balance it.
3. This chutney tastes good when fresh so it is advisable not to keep it for the next day. 

Coconut Jaggery ladoo- Kobari lauz

Ingredients:

• Coconut pieces- 1 1/2 cup
• Jaggery grated- 3/4 cup or more (depending on sweetness)
• Cashews- 6-8 chopped 
• Almonds- 4-6 chopped
• Water- 1/8 cup, if required 
• Ghee- 3-4 tbsp 

Method:

1. Grind the coconut pieces into a fine mixture. Do not add water. 
2. Heat ghee in a nonstick pan and add the coconut mixture. 
3. Roast it for 10-15 minutes by mixing occasionally so that it changes color evenly. Make sure the heat is in simmer.
4. You can smell the beautiful flavor of mildly roasted coconut. 
5. Take care not to completely dry out the coconut mixture. When there is still some moisture left, add the chopped cashews and almonds. 
6. Now add the grated jaggery and mix till it begins to melt.
7. Once the jaggery melts, add 1/4- 1/2 tsp of spice powder of choice.
8. Mix well and sprinkle water if necessary. 
9. If the jaggery melts easily then do not add water.
10. Let it cook and we can see that the mixture starts to release the ghee.
11. As it begins to thicken up turn off the heat and let it cool down. It will take about 5 minutes to cook.
12. Once it is warm enough to hold, start to make the balls by applying some ghee on the palm of your hands.
13. Coconut Jaggery ladoos are now ready to serve. These stay good for up to 4 days at room temperature and a week in the refrigerator.

Notes:

1. Jaggery powder can be used instead of manually grating a block of jaggery.
2. When adding cinnamon or nutmeg or clove powder add not more than 1/4 tsp as these have very sharp and intense flavors. 
3. Do not let the mixture thicken up for too long as it will result in hardening of the mixture. If so apply ghee to a plate, transfer the mixture to it, spread evenly and cut into pieces. Let it cool down and you will have coconut barfi. 
4. Or you can just heat the mixture again on simmer, add some water (just sprinkle) let it melt and make the balls. Now let it cool down to room temperature. 
5. But these have to be consumed quickly and stored for more than 3-4 days.