Friday, 7 June 2019

Paneer Bhurji

June 07, 2019 Saffron Flavours Veg 2 comments

Paneer bhurji is a simple, easy and tasty paneer recipe which is prepared very similar to egg bhurji or anda bhurji for vegetarians or no egg eaters. This indian paneer curry recipe is widely appreciated by all groups and can be served with roti, naan or chapathi for lunch and dinner.

Paneer Bhurji

INGREDIENTS

2 tbsp oil
1 tsp cumin seeds
1 medium sized onion, finely chopped
salt to taste
1 green chilli, finely chopped
1 tsp ginger-garlic paste
½ tsp kashmiri red chilli powder
1 medium sized tomato, finely chopped
¼ tsp turmeric
½ tsp garam masala powder
2 cup paneer / cottage cheese
1 tsp kasuri methi , crushed
2 tbsp coriander leaves, finely chopped

INSTRUCTIONS

Firstly, in a large kadai heat oil and saute cumin seeds till they turn aromatic.
Add onions, green chilli and ginger-garlic paste.
saute well till the onions turn slightly golden brown.
Now add tomatoes and saute till they turn soft and mushy.
Additionally, add ½ tsp red chilli powder, ¼ tsp turmeric, ½ tsp garam masala powder and salt to taste.
Roast the spices on low flame for a minute.
Add crumbled paneer / cottage cheese and mix gently.
mix gently without mashing the paneer.
Cover and simmer for 3 minutes till the paneer gets cooked well. do not over cook paneer, as they turn hard and chewy.
Also add crushed kasuri methi and coriander leaves.
mix gently, making sure everything is combined well.
finally, serve paneer bhurji hot with chapathi or paratha.

AAMRAS

May 08, 2019 Saffron Flavours Veg 6 comments

Aamras (Mango ras/ mango pulp) is popular mango sweet or dessert made from pureed mangoes. It is popular in the western belt of India across Gujarat, Maharashtra and Rajasthan. It is either served plain or flavoured with cardamom or dry ginger and sometimes saffron. Gujarati aamras recipe makes the use of dry ginger powder and it is topped with some ghee, whereas in Maharashtrian recipe you will find cardamom powder added to it. Furthermore, Rajasthani recipe calls for addition of few saffron strands. Be it a cardamom or sonth or saffron, whatever the spice we add to it, aamras puri will always win the hearts.

Ingredients:
1 medium sized mango

2 teaspoons of sugar

1/4 teaspoon of cardamom powder

1/4 cup of milk/water

Serves: 1-2

Preparation Time: 4-7 minutes

Preparation

Rinse & peel the mango. Then roughly chop it.
Add chopped mango into a blender. Add in rest of the ingredients.
Blend until smooth. Aamras should be thick in consistency.
Chill for 1-3 hours & serve as a side along with hot chapatis & pooris.

Paneer n mushroom tikka

May 06, 2019 Saffron Flavours Veg No comments

Amazingly simple n delicious recipe of Paneer n mushroom tikka without oven. Cubed cottage cheese, mushrooms and veggies are marinated in yogurt based sauce and seasoned with aromatic spices. A Quick and easy Indian appetizer. Traditionally paneer tikka is prepared in hot tandoors but I have modified the recipe and prepared it over stove and this is delicious!! It’s the kind of paneer recipe that’s so tasty it’s hard to stop eating at least for me. Make this recipe in advance and just before your guest/family is ready for dinner warm it up either in a microwave or in a pan covered with lid.

For this recipe I have used store bought fresh paneer and that gave me perfect cubed pieces. Regarding spices – Feel free to make any substitutions based on what you have on hand. Doing so may change the flavor slightly, but still give excellent results.

Veggies and mushrooms were not marinated along with paneer rather they were pan tossed in reduced marinade mixture. I had to add a little salt and garam masala towards the end to bump up the heat a bit and that balanced everything in the recipe. After this little adjustments; flavoring was spot-on.

Paneer can easily be substituted with tofu and spices can be adjusted up or down, according to your preferences. Overall a good and recipe that’s easily adaptable to whatever veggies you happen to have on hand. Do try this out for your family and watch them lick their plates clean; asking for more.

INGREDIENTS

250 gm Paneer

1/2 Cup Diced Onions

1 Cup Colored Capsicum (Green, Yellow & Red Bell Peppers)

Button mushrooms 8 nos

1/2 Cup Strained Yogurt

1 Teaspoon Ginger Garlic Paste

1/2 Teaspoon Turmeric Powder

1 Teaspoon Red Chilli Powder

1/2 Teaspoon Garam masala

1 Teaspoon Coriander Powder

1 Teaspoon Chaat Masala

1/2 Teaspoon Cumin Powder

Salt to taste

1 Teaspoon Lemon Juice

2 Tablespoon Mustard Oil or any other Cooking Oil.

INSTRUCTIONS

Strain 1 cup Yogurt in a muslin cloth to remove water. You can also you Greek Yogurt instead. Then beat the Yogurt in a large mixing bowl

Add the Ginger-Garlic paste to the yogurt. Also add Turmeric Powde, Red Chilli Powder, Garam Masala, Coriander Powder , Chaat Masala, Cumin Powder and Salt.

Add 1 teaspoon of Oil & some Lemon juice. Mix all the ingredients to prepare a thick paste

Dice the Paneer into thick inch cubes. Dice the onions and capsicum (bell peppers) into roughly 1 inch squares. Remove the seeds from the capsicum.Remove the stalk of the mushroom and use both stalk and crown. You can also add diced tomatoes. Add all the vegetables to the curd.

Mix well to coat the Paneer and vegetables with the spicy Yogurt paste. Cover the bowl and let the Paneer marinate for 20-30 minutes.

Arrange the Paneer, mushrooms and vegetables on a woodennor meral skewer. Try to have 2 Paneer pieces per skewer alternated with 2-3 pieces of vegetables. Ensure that you have roughly the same distribution of the Paneer and vegetables on all skewers.

Then brush oil on a tawa or pan and place the skewers on it. If you don't have skewers, you can also use toothpicks, or just grill the Paneer directly.

Let the Paneer Tikka cook for a minute and then turn it. Cook till the edges of the Paneer and vegetables start to char slightly. If making Paneer Tikka in an oven, you can bake it for 15 minutes at 240 C (450 F) and then broil for 5 minutes to get the char.

MALABAR FISH CURRY

April 11, 2019 Saffron Flavours Sea Food No comments

A classic fish curry from kerala using coconut milk, kodampuli(garcinia cambogia) abd spices. Make fresh coconut milk at home to make this curry taste heavenly. The gravy is creamy and slightly tangy perfect for serving with rice or pathiri. This curry doesn't take much effort to make that's the great thing about seafood- it's so quick to cook that it's really not hard to make. The fish I have used is Indian Mackerel, you can use any fish of your choice or even prawns. This is the kind of everyday fish curry recipe that you need in your life.

INGREDIENTS

1/2 kg Indian mackeral fish
1 small Onion sliced
8-10 shallots chopped
1 tbsp Crushed ginger & garlic each
2-3 Green Chilly slit
1 tbsp Chilli powder
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Fenugreek seeds

1/2 tsp fenugreek powder

2-4 pieces kudampuli

2 cups coconut milk

Coconut oil

Salt to taste

Curry leaves

INSTRUCTIONS

Heat oil in a claypot or a deep pan. Add curry leaves ,fenugreek seeds crushed ginger & garlic & saute.

Add chopped shallots, onion, green chilli and saute till they turn soft.

When the onion starts to brown add the turmeric powder, red chilli powder, coriander powder. Cook this on low flame for 2-3 mins or till oil starts appearing.

Add kodampuli and salt. Add cleaned fish pieces and pour in the coconut milk and fenugreek powder and bring it to a boil on low flame.

Once the fish is cooked turn of the stove and serve hot with rice.

SPECIAL NOTE

How to use Kudampuli?

There are different ways in which people cook and mix this spice with their respective dishes. Given below are some of the traditional ways of using this ingredient.

1.You can soak it in normal or warm water for few minutes and then add the water to your dish. It will provide a hint of sourness to your dish.

2.You can also add the soaked spice in fish curries. It increases the sourness quotient of your favorite curry.

3.Kudampuli can be added directly to the dish in dried form if you need punchy flavor in your dish.

Vendakkai moru curry

April 03, 2019 Saffron Flavours 4 comments

Vendakkai moru curry is a simple and traditional curry with curd and coconut base with very less spice. Its the most common and unavoidable dish in kerala menu and it's an essential part of onam and vishu sadhya. It can be made with or without coconut. Here is how to make moru curry without coconut. Moru curry with vegetables like vellarikka (field marrow), Kumbalanga (Winter melon), Green Papaya , colacacia etc.
Here I am sharing with you okra/lady's finger moru curry. Tangy, subtly spicy, aromatic and outrightly lip-smacking this curry perks up my mood every time I eat it!

Vendakkai moru curry

Ingredients:

8-10 vendakkai / okra / ladies finger
1 tsp oil
1 cup thick sour curd
½ tsp turmeric powder
Salt to taste

To grind:
1/2 cup grated coconut
3-4 green chillies
¼ tsp cumin seeds / jeera
2 shallots

For tempering:
1 tsp oil
1 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves

Method:

1. Grind coconut, shallots, green chillies and jeera to a smooth paste addling little water. Set aside.

2. Wash okra and pat them dry. Cut into 1 inch long pieces. Heat 1 tsp oil in pan and fry them until its soft and cooked. Set aside.

3. Pour the curd into kadai / saucepan and beat well. Add water and beat till it comes to a buttermilk consistency.

4. Add turmeric powder and heat it. Stir the curd in medium heat for 1-2 minutes. It will slowly turn into a pale yellow color.

5. Then add the coconut paste, salt and mix well. Cook for another 3-4 minutes in low-medium heat, stirring in between. Take care not to boil it.

6. Then add the fried okra and cook for a minute. Immediately remove from heat.

7. In a small pan, heat oil and add mustard seeds. When it splutters add red chillies and curry leaves and pour into the curry. Serve with rice.

INGREDIENTS

INSTRUCTIONS

Search This Blog

Paneer Bhurji

AAMRAS

Paneer n mushroom tikka

MALABAR FISH CURRY

Vendakkai moru curry

MUTTON PEPPER FRY