Kadambam – My Recipe Book

A collection of Vegetarian recipes

Archive for the ‘Main Dishes’ Category

Vepampoo Rasam!

Posted by Sneha on April 25, 2007

 

Here’s a last minute entry for the Regional Cuisines of India event hosted by Lakshmi K of Veggie Cuisine, this month being TamilNadu. I was thinking long and hard(I guess that explains “last minute 🙂 ) to make something uncommon, that Tamil Nadu and tamilians can claim as exclusively theirs… Then I thought what could be better and more unique to Tamil cuisine than Vepampoo Rasam??? Vepam is Neem and Poo simply means flower in Tamil! Indians have known the therapeautic properties of Neem from time immemorial. It has been extensively used in the Indian ayurvedic and Unani systems of medicine. Read more about Neem here and here and, ofcourse, Google is your best friend! If such a wonderful flower can be made into a delicious tasting rasam(even my 6 year old, savours this!) what could be better ever?? So, here’s my entry for the event….Thanks Lakshmi for coming up with such a nice event! I am sure we all can learn a lot from this!

img_2874c.jpg

Ingredients:

Dried Neem Flowes (vepampoo) – 1/4 cup
Dal Stock – 2 cups (Pressure cook dal with lots of water and take the stock)
Tomatoes – 4
Tamarind – 1/2 tsp or to taste
Rasam Powder – 1 tsp (or to taste)
Turmeric – a pinch
Salt
Oil – 2 tbsp,  approx.
Coriander and Curry Leaves
Mustard
Asafoetida

Method:

1. Take 2 tbsp oil in a pan, when its hot, put the vepampoo in it and fry for a few minutes.
(Care should be taken not to burn them. The entire vepampoo should be covered in oil,  take more oil, if needed. Fry until they turn a dark brown and when it starts smoking, take off heat and keep aside.)
2. Boil together chopped tomatoes, tamarind, turmeric and salt.
3. Add rasam powder and let boil for a few more minutes.
4. Finally, add the fried vepampoo and curry and coriander leaves and simmer for about 5 minutes on low flame.
5. Temper with mustard and asafoetida.
6. Serve with steamed rice and fire roasted papad!

img_2876c.jpg

Posted in Main Dishes, Traditional Iyengar Recipes | 14 Comments »

Paneer Matar

Posted by Sneha on March 29, 2007

This is one another of those yummy recipes I learnt from my friend A’s repertoire of North Indian dishes. Extremely easy to make, equally delicious and proudly presentable!

img_2681c.jpg

Ingredients:

1. Paneer
2. Matar(Green Peas) frozen – 1 cup
3. Chilli Powder – 1 tsp
4. Garam Masala – 1/2 tsp
5. Cream – 2 tbsp
6. Salt to taste
7. Oil – 3 to 4 tbsp

To Grind:

1. Medium sized tomatoes 3-4
2. Medium onion – 1
3. Ginger garlic paste – 1 tsp
4. Tomato paste – 1 tbsp
5. Green chillies- 2 to 3

Method:

1. Cut paneer into bite sized pieces and keep aside.
2. Defrost or thaw the green peas (if using frozen) and keep aside.
3. Wet grind the ingredients mentioned above for grinding, adding very little or no water.
4. Heat oil and let the mix boil for 8-10 mins.
5. Add chilli powder, salt to taste
6. Add 1/2 tsp garam masala, peas, paneer and cream in the end and simmer for 5 mins.
7. Garnish with coriander leaves and serve with any Indian bread.

Posted in Main Dishes | 3 Comments »

Methi Malai Matar

Posted by Sneha on March 23, 2007

Atlanta, a growing metro, has a vast selection of Indian restaurants and groceries. We used to eat out quite often while we were there. And most of the times, if I like something, I would go in search of the recipe. Thats how the Methi Malai Matar came into my recipe repository! I had this at a small restaurant called “Dhaba” and my search for the recipe started immediately. After a lot of searching and trial and error, I finally settled on this recipe. It has a creamy taste and texture, yet spicy and aromatic too. Any time I make this dish, my friends end up asking for the recipe. It is deee-lish!!

img_2557c.jpg

Ingredients:

For 4-5 servings

1 bunch of fresh methi leaves
1 cup green peas
1/2 tsp Dhaniya Powder
1/2 tsp roasted jeera powder
1/4 tsp kasoori methi
1/2 tsp sugar
Salt to taste
Oil

For grinding:

1 big onion
8-10 green chillies
1/2 tsp ging-gar paste
7-8 cashew pieces
1 tsp fresh curd/yogurt
1 tbsp fresh cream/milk

Method:

1. Grind together Onions, cashews, ging-gar paste, cream(milk) and yougurt.
2. Heat oil and slightly fry the green peas .
3. Heat oil and saute the finely chopped methi leaves until tender.
4. Keep the methi leaves separate.
5. Heat 2- tbsps oil and add the ground mixture.
6. Let it boil for 8-10 mins.
7. Add the dhaniya powder,roasted jeera powder, sugar and salt.
8. Simmer for 5-8 mins.
9. Add the methi leaves, simmer (abt 2-3 mins)
9. Finally add Kasoori methi and green peas and simmer on low fire for 2-3 mins.

Enjoy with chapathi, roti or naan!

Posted in Main Dishes | 12 Comments »

Channa Masala

Posted by Sneha on March 15, 2007

Channa Masala needs no introduction in Indian cuisine. Its an all time favorite and a very versatile and easy dish.

img_2531c.jpg

Ingredients:

Channa – 1 1/2 cups (soaked overnight in water)
Onion – 1 medium
Tomatoes – 2
MDH channa masala – 2 tsp
Red chilli powder – 1/2 tsp
Oil – 4 tsp
Salt to taste

To garnish:

1/2 onion, finely chopped
1/2 cup coriander leaves, chopped
1/2 lemon, cut into wedges

Method:

1. Pressure cook the soaked channa with salt until soft.
2. Heat oil in a kadai and saute onions, when translucent, add chopped tomatoes.
3. Add the channa masala powder and red chilli powder, saute for a few more mins.
4. Add the cooked channa and let boil for 10 more mins, or cook in a pressure pan for 1 more whistle.
5. Remove, garnish with some chopped raw onions, coriander leaves and lemon wedges.
6. Goes well with naan, roti, chapathi, poori – any kind of Indian bread.

Posted in Main Dishes | 4 Comments »

Molagu Rasam

Posted by Sneha on March 12, 2007

The black pepper as a culinary spice and condiment is well known throughout the world. Grown predominantly in the Western Ghats region of India, it also has lots of medicinal values. It is used to soothe sore throat, in aiding digestion, improving appetite and also has anti-bacterial qualities. Read more about black pepper here . In my house, it has kind of become a tradition to make this rasam the moment someone sneezes or even complains of sore throat. What better dinner on a cold wintry day than the Molagu Sathumudhu (sathumudhu = Rasam),also called pepper-jeera rasam or even kali mirch ki rasam (by my Punjabi friend 🙂 ), with hot steaming rice and roasted papad?
This is the way my mom makes it and now I do too…

img_2420c.jpg

Ingredients:

For the powder
1 tbsp black pepper
1 tbsp jeera
1 tsp dhania

For making rasam
1/2 cup cooked Tur dal
3-4 medium sized tomatoes
1/2 tsp tamarind paste (or to taste)
1/4 tsp turmeric powder
Salt to taste

For seasoning:
oil 2 tsp
Mustard
Curry leaves
Coriander leaves

Method:

1. Take a drop of ghee and roast the black pepper, jeera and dhania, seaparately until they give a nice aroma.
2. Dry grind the dhaniya first to a smooth powder and then add pepper and jeera and grind very coarsely.
4. Mix the cooked tur dal, tomatoes, tumeric, tamarind paste, salt and boil till tomatoes are softened and give out the juices.
5. Add water and make it to rasam consistency (thinner than sambar) – about 2 cups approx. would work.
6. Once it starts boiling, add about 2tsp of the spice powder(more if u need spicy or if your taste buds need tickling, due to the cold 😉 ) and boil for 5 more mins and take off heat.
7. Season with mustard, curry and coriander leaves and asafoetida.

Enjoy Iyengar style Molagu sathumudhu!!!.

Posted in Main Dishes, Traditional Iyengar Recipes | 5 Comments »

Tomato Pachadi

Posted by Sneha on February 13, 2007

Come winter, I get all lazy trying to get cozy! I like to cook something real quick and simple and be done with it. And tomato pachadi is a purrrrrrrrrrfect dish for such times!

img_2349c.jpg

Ingredients

Tomatoes – 4
Green Chillies – 4
Curd/yogurt – 2 cups
Turmeric – a pinch
Salt to taste

For seasoning:
Oil 2 tsp, mustard, jeera
Coriander and curry leaves

Method

Heat oil, add seasoning, then add green chillies, saute a minute.
Then add tomatoes and let it cook until soft
Then add turmeric powder, salt to taste, curry leaves and coriander leaves, boil for a minute.
Remove from heat and let cool for sometime.
Finally add curd. Mix well and serve with hot rice !

Posted in Main Dishes, Traditional Iyengar Recipes | Leave a Comment »

Paneer Butter Masala

Posted by Sneha on February 13, 2007

Yummmmmmmmmmm…Who does not like those North Indian dishes whipped up with paneer? They look sooo rich and sophisticated, whenever I ate them in the reataurant, I always thought it takes a lot of time and effort to make them. Not until I started researching and collecting the recipes, I realized that “looks can be deceiving”! Here’s one such recipe I got from bawarchi, a sure simple, superhit party dish!

img_1822c.jpg

Ingredients

Paneer cut in cubes(1/2 lb)
1 onion – chopped
1tsp ginger – garlic paste
4-5 tomatoes
4 tbsp oil
1tbsp crushed kaju
1/4 cup milk
1tbsp kasoori methi
1/2 tsp rosted zeera pd (cumin seeds)
1tsp red chilli pd.
salt to taste
1/2 tsp garam masala
1/2 tsp sugar
1/2 green bell pepper- cut into thin shreds
1/2 Onion cut in thin rings
1tbsp salted butter

Method

Grind onion, ginger, garlic together.
Grind tomatoes to puree.
Cook onion paste(from step 1) to light golden in oil.Add red clilli pd. Cook for 1/2 min.
Addmilk gradully. Cook for2-3min.
Add crushed Kaju cook for 2-3min.
Add tomatoes. Cook for 10-15 minon slow fire till oil separates. Add zeera, garam masala, salt,sugar.
Add 1/2 cup water. Cook for another 10-15 mintill oil saperates and the gravy dries up to thick masala gravy.
Add kasoori methi.
Add paneer and let it simmer for 2 min. Keep aside.
Heat butter in a pan add bell pepper, onions.
Saute for 2-3min.
Add these vegetables to prepared gravy.
Serve hot with roti or parathas.

Posted in Main Dishes | 7 Comments »