Thought for Food…

This recipe is from Nita Mehta’s recipe on pressure cooking.

If you like a tangy dish, this is a good one to have during summers.

This is one of my favorite dish and it does not go wrong anytime we make it. And the flavors are beautiful along with the body of this dish. Its a pretty simple, fast to cook and good to eat dish. Anyone can make it in a jiffy. Today I asked Rocky to try it and I had to keep licking my fingers… its always interesting how the flavors change and its like a new dish if different hands make it..

And here I am sharing this with you.

This dish will serve 4-5

Ingredients ( what we used)

• Paneer ( Cottage Cheese)  - 250 gms cut into triangles
• Salt to taste
• Lemon – 2tbsp
• Coconut Milk – 1/2 cup ( we used the packet coconut milk)
• Sugar – 1/2 tsp
• Tomatoes – 4 large numbers chopped
• Green Chillies – 2 chopped
• Ginger –  1 1/2 inch piece chopped, Garlic flakes – 8-10  OR  Ginger garlic paste – 1tbsp

For seasoning or tadka

• Ghee ( Clarified Butter) – 2tbsp
• Black Mustard Seeds – 1 tsp
• Whole Dry red Chillies – 2
• Fresh Curry Leaves – 4- 5

Method

1. Take a pressure cooker and add the chopped tomatoes, green chillies, ginger , garlic and salt with 1 cup water  on high flame and wait for 2 whistles.
2. After the pressure cooker cools down, take the mixture out, and puree it in blender.
3. Put the puree back in the pressure cooker and boil it. Add lemon juice, coconut milk to it. Boil this mixture.
4. Add the paneer pieces to it and simmer for 4-5 minutes till the gravy turns a little thick.  You can taste it a bit . Add some sugar if the gravy is too sour.
5. Put this gravy in a serving dish and keep it aside.
6. Take a small kadai and add ghee and heat it. Reduce the heat and add mustard seeds and whole red chillies. Remove from fire after 1 min. Add curry leaves.
7. Pour the ghee ( clarified butter) over the paneer in the  serving dish.
8. Serve with rice or rotis

Image by roolrool via Flickr

This is a simple recipe which I found on the web and I wanted to paste it here and refer to it but I am not able to just get that link. And I had deleted the recipe from the notepad as well but it turned out quite tasty and it was very simple to make. So I am putting this down just in case I dont forget what I made.

And yeah if the recipe creator comes across this please ping me so that I can give you credit.

So it was another day of making prawns and I was bored of making the same old dishes and wanted to try something different and simple.. and a different flavor.

I could not believe I found a recipe which was so simple and tasty.

The picture is not the actual result but just a reference to the terms prawn and cauliflower

Ingredients ( which I used)

• 1 medium cauliflower broken into medium sized florets and soaked in salt and water
• 1tbsp yellow mustard soaked in hot water for some 5 minutes
• 3 green chillies of medium to low heat kinds
• 1 kg big prawns
• 1 medium sized onion chopped
• Salt to taste
• 1 tsp Turmeric
• 1tsp chilly powder
• 1/2 cup oil ( frying prawns and then cooking the curry)
• 2-3 cups of water
• Corriander for garnishing

Method

1. Add some turmeric and salt to the cleaned prawns and fry them lightly in oil and keep them aside.
2. Grind yellow mustard seeds and green chillies to a paste and keep aside.
3. Heat the wok and add 1 tbsp of the oil and add chopped onions.
4. To that add the mustard and green chilli paste.  Add turmeric and salt.
5. Saute it for a while.  Do not wait for the onions to turn brown, you can add the paste when its pink and transparent.
6. Drain the cauliflower florets and add them to the wok, and fry it with the paste for about a few minutes.
7. Add 2 cups of water. Now this depends on how much gravy you want.  I like my gravy so 2 cups it is. Cover the wok and let it simmer for about a while say, 5-7 minutes, or till your cauliflowers are soft enough. At this point, it seemed very bland to me and I was having my doubts but I went ahead with the next step.
8. Add the fried prawns and simmer the mixture after covering it up.
9. Now the curry actually turns its flavors and it all blends into a tasteful curry.
10. Garnish with Corriander leaves.
11. Serve it hot with rice.