Kadai Mushroom

Time Required: 30 Minutes
Servings: 6

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Kadai Mushroom  is a one of the best recipes I have come across recently. Do try this recipe and I am sure you will keep making it.

Ingredients:

• 500 gms Mushroom
• 1 tsp Jeera
• 1/2 inch chopped Ginger
• 4 medium Onions (3 chopped finely and one into square pieces)
• 1 tsp Ginger-Garlic Paste
• 1tsp Turmeric Powder
• 2 tsp Chili Powder
• 1 btsp Coriander Powder
• 3 Tomatoes (2 tomatoes pureed and one tomato chopped into square pieces)
• 1 Capsicum (chopped into square pieces)
• 5-6 Cashews
• 3 tbsp Butter
• 1 Bay Leaf
• 1 inch Cinnamon
• 2 tsp Kasuri Methi
• Little Coriander Leaves
• 2 tbsp Cream (Optional)
• Salt to taste

Prepare Kadai Masala

Ingredients:

• 4 tbsp Coriander seeds
• 1 tbsp Jeera
• 1 tbsp Peppercorns
• 4-5 Red Chilies
• 4 tbsp Oil

1. Grind Coriander seeds, Cumin seeds, Red Chilies and Peppercorns to a coarse Powder.
   
2. You can make this and store it in a airtight container and use it next time whenever you make.

Method:

1. In a pan add Butter. Add Bay Leaf, Cinnamon, Panner (cut into square pieces), Onions, Tomatoes and Capsicum that are chopped into square pieces in it. Add 1 tbsp Kadai Masala (preparation is mentioned above), pinch of Turmeric powder, Chili powder, Coriander powder and Salt. Keep these sauted veggies aside.
2. Pour Oil in a Kadai. Add Jeera and chopped Ginger. Let the raw smell of Ginger disappear.
3. Now add finely chopped Onions into it and saute till they just turn translucent.
4. Add Turmeric powder, Chili powder, Coriander powder and little Salt. Fry this masala for a while.
5. Add Tomato Puree and cook till oil separates. Add water to adjust the consistency. Allow it to Boil.
   
6. Once the gravy boils, add the sauted veggies into it. (Mentioned in step 1)
7. Adjust Salt and water.
8. Add Kasuri methi, Coriander leaves and Cream (optional).
9. Your hot and yummy Kadai Mushroom is ready. Serve it hot with Chapatis.
   

Kadai Paneer

Time Required: 30 Minutes
Servings: 6

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Kadai Paneer  is a one of the best recipes I have come across recently. My husband made it and it was very tasty. I am sharing his recipe with you all. Do try this recipe and I am sure you will keep making it. Paneer has a fairly high level of fat and proteins due to which it has a great value in diet. It also contains calcium and phosphorus.

Ingredients:

• 250 gms Paneer
• 1 tsp Jeera
• 1/2 inch chopped Ginger
• 4 medium Onions (3 chopped finely and one into square pieces)
• 1 tsp Ginger-Garlic Paste
• 1tsp Turmeric Powder
• 2 tsp Chili Powder
• 1 btsp Coriander Powder
• 1 Capsicum (chopped into square pieces)
• 5-6 Cashews (Optional)
• 3 Tomatoes (2 tomatoes pureed along with cashews (Optional) and one tomato chopped into square pieces)
• 3 tbsp Butter
• 1 Bay Leaf
• 1 inch Cinnamon
• 2 tsp Kasuri Methi
• Little Coriander Leaves
• 2 tbsp Cream (Optional)
• Salt to taste

Prepare Kadai Masala

Ingredients:

• 4 tbsp Coriander seeds
• 1 tbsp Jeera
• 1 tbsp Peppercorns
• 4-5 Red Chilies
• 4 tbsp Oil

1. Grind Coriander seeds, Cumin seeds, Red Chilies and Peppercorns to a coarse Powder.
   
2. You can make this and store it in a airtight container and use it next time whenever you make.

Method:

1. In a pan add Butter. Add Bay Leaf, Cinnamon, Panner (cut into square pieces), Onions, Tomatoes and Capsicum that are chopped into square pieces in it. Add 1 tbsp Kadai Masala (preparation is mentioned above), pinch of Turmeric powder, Chili powder, Coriander powder and Salt. Keep these sauted veggies aside.
   
2. Pour Oil in a Kadai. Add Jeera and chopped Ginger. Let the raw smell of Ginger disappear.
3. Now add finely chopped Onions into it and saute till they just turn translucent.
4. Add Turmeric powder, Chili powder, Coriander powder and little Salt. Fry this masala for a while.
   Pre
5. Add Tomato Puree and cook till oil separates. Add water to adjust the consistency. Allow it to Boil.
   
6. Once the gravy boils, add the sauted veggies into it. (Mentioned in step 1)
7. Adjust Salt and water.
8. Add Kasuri methi, Coriander leaves and Cream (optional).
   
9. Your hot and yummy Kadai Panner is ready.
10. Serve it hot with Chapatis.
    

Butter Cashew Paneer Masala

Time Required: 30 Minutes
Servings: 4

Ingredients:

• 4 tbsp Butter
• 1 tsp Jeera
• 1 strand of Curry Leaves
• 2 Medium Onion finely chopped
• 2 Small Tomatoes finely chopped
• 2 tsp Chilly Powder
• 1 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Jeera Powder
• 1 tsp Garam Masala powder
• 200 gms Malai Paneer(room temperature-cut into small cubes)
• Salt (as per taste)
• 12 Cashews (soak these cashews in milk for an hour)
• 2 strands of Coriander Leaves for garnishing

Method:

1. Take a pan, add Butter and let it melt.
2. Now add Jeera, let it splutter.
3. Add curry leaves and then onions.
4. Cook till onions gets translucent, and now add tomatoes.
5. Add Salt along, it makes tomatoes cook faster.
6. Add all powders- Chilly, Turmeric, Coriander, Jeera.
7. Cook till everything incorporates properly.
8. Grind soaked Cashews with milk to get a coarse paste.
9. Add this paste to the pan and mix well (add more milk if required).
10. Add Paneer, cook for a minute. Adjust salt.
11. Garnish with Coriander Leaves.
12. Butter Cashew Paneer Masala is Ready! Serve it with Chapati!

Ragi Balls (Kannada: Ragi Mudde)

Time Required: 15 minutes
Servings: 2

Ragi mudde is one of the popular dishes of Karnataka. Its made with just Ragi flour, water and salt. Mudde by itself does not have any taste. Its served along with veg or non-veg curries. It goes very well with spicy non-veg curries.

Actually  we visited a restaurant which served Ragi Mudde and spicy Chicken Curry and it was Yum. Hence we decided to try this dish in our kitchen. Just give it a try and we are sure that you will make it again and again.

Ingredients

• 1 cup Ragi Flour
• 2 1/4 cups Water
• 2tbsp Ghee or Oil
• Salt according to your taste

Method

1. In 1/4 th cup of water add 2 tbsp of Ragi. Mix it and keep this mixture aside.
2. Boil two cups of water and add salt to it.
3. Add the mixture of Ragi and water to the boiling water.
   
4. After a min add the rest of the Ragi flour into it. Lower the gas and keep the spatula into it so that the mixture does not overflow. Leave it for 2 mins on heat.
   
5. Now start mixing using a flat spatula and see to it that no lumps are formed.
6. Put little water on top of the Ragi mixture and close it with a lid. Keep this on low flame for 2 mins.
   
7. Now apply little Ghee or Oil to your hand and start making balls out of this mixture.
   
8. Serve it hot with Veg or non Veg curries. It goes well with Chicken Curry and Fish Curry.
   

Dried Kokum Saaru (Konkani: Birnda Saru/Sola Kadi)

Time Required: 15 minutes
Servings:4

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Dried Kokum Saaru (Konkani: Birnda Saru/Sola Kadi) is easy to make and very tasty too. It goes well with Hot Rice and Beans palya/sidedish. This recipe is contributed by one of my close friend Shilpa. Last time when I spoke to her she said she will send me the recipe and I can add it to the blog.

Do try this recipe and I am sure you all will like it. Thanks to shilpa for sharing this recipe with all of us.

Ingredients

• 3-4 Dried Kokum
• 2 tbsp grated Coconut
• 2-3 green chilies
• 1 tsp Coriander seeds
• 1/2 tsp Cumin Seeds
• 1tsp Oil
• 1/2 tsp Mustard
• 7-8 Curry leaves
• Water
• Salt according to your taste

Method

1. Boil Dried Kokum in water till it leaves its colour and then remove dried kokum.
   
   
2. Grind grated Coconut, green Chilies, Coriander seeds, and Cumin seeds.
   
3. Now add this ground masala to the Kokum Water. Add Salt.
4. Season the Recipe with Oil, Mustard, and Curry leaves.
   
5. Tasty Dried Kokum Saaru (Konkani: Birnda Saru/Sola Kadi) is ready. Have it with Hot Rice.
   

Beetroot Saar

Time Required: 20 minutes
Servings:6

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I am sharing one of the tasty Saar recipe which I learnt to make recently. I had been to one of my friends house and she has prepared this Beetroot Saar. I loved it and she shared her recipe with me. Now once a week I have been making it. Do try it and let us know how you liked it.

Beetroot has lot of antioxidants that our body requires. Beetroot contains folic acid which is important for normal tissue growth.It reduces the risk of osteoporosis, lowers cholesterol, treats anaemia and fatigue so do include Beetroot in your diet.

Ingredients

• 1 big sized Beetroot
• 1 Onion
• 2tsp Rasam Powder
• 1/4 tsp Turmeric Powder
• 2 Garlic cloves
• 1 tsp Tamarind extract
• Salt
• Coriander Leaves
• 1 green Chili

Seasoning

• 1 Red Chili
• Pinch of Asafoetida
• 6-7 Garlic cloves
• 1 tbsp Ghee/oil

Method

1. Wash and Chop Beetroot into big pieces.
2. Transfer chopped Beetroot to the pressure cooker. Add Turmeric Powder and Salt. Pressure cook them.
   
3. Once cooked allow it to cool. Transfer the cooled Beetroot in to mixer and two Garlic cloves, Saar Powder/Rasam Powder, Tamarind Extract, Green Chili. Grind it.
   
4. Pour Ghee or Oil in a pan, add the chopped Onions and saute till they turn golden brown and then add the ground Beetroot mixture. Add more water to get the Saar Consistency.
   
5. Now Season the Recipe with Ghee/Oil, Red Chili, Asafoetida, and Garlic.
6. BeetRoot Saar is ready. Have it with hot Rice.
   

Rasam (Konkani: Tomato Saar)

Time Required: 15 minutes
Servings: 4

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A quick and tasty dish that every one would love to have with hot rice is Tomato Rasam. Today I have made Rasam and it has turned out very tasty so I thought I will share this recipe with all of you. We konkanis call Rasam as Tomato Saar. But here in Bangalore many people refer to it as Rasam more than Tomato Saar so I am using the term Rasam more than Tomato Saar.

As all of us know Tomatoes are very healthy and one should take it in their diet. It contains Lycopene which protects our body from many dangerous diseases. Make this tasty dish and and be healthy.

Ingredients

• 4 big sized Tomatoes
• 1 tsp Sugar
• 2tsp Rasam Powder/Rasam Mix Powder
• Salt
• Coriander Leaves
• 2 green Chilies

Seasoning

• 7-8 Garlic cloves
• 1 tsp Mustard seeds
• 1 Red Chili
• 1/2 tsp fenugreek seeds
• Pinch of Asafoetida
• 6-7 Curry Leaves
• 1 tbsp Ghee/oil

Method

1. Wash and Chop Tomatoes into small pieces.
2. Transfer chopped Tomatoes to the pressure cooker. Add Green Chilies and Coriander Leaves. Pressure cook them.
   
3. Once cooked add Rasam Powder/Rasam Mix Powder, Salt and Sugar. Bring it to boil.
   
4. Now Season the Recipe with Ghee/Oil, Garlic cloves, Red Chili, Mustard seeds, Asafoetida, fenugreek seeds and Curry Leaves.
   
5. Rasam (Konkani: Tomato Saar) is ready. Have it with hot Rice.
   

Egg Masala (Konkani: Andi/Mote Ambut)

Time Required: 30 minutes
Servings:5

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This is a tasty as well as healthy dish that goes well with Rice as well as Chapati. We have heard a popular saying “Sunday ho ya Monday Roz Khao Ande”. If we keep on having boiled/half boiled eggs always we get bored so we can make varieties of dishes out of eggs and this is one of them.

Eggs are rich source of Protein – building blocks of bones, muscles, and blood. Our body uses protein to repair tissues and to make enzymes and hormones. Eggs also contain Vitamin B12 which is required for metabolic processes in our body.  Lot of people avoid Egg yolk but it contains vital vitamins and minerals so one must have it in moderation.

Eggs are therefore very healthy and we must include it in our diet.

Ingredients

• 5 Eggs
• 1 Large sized Onion
• 1.5 cup grated Coconut
• 7 Red Chilies
• Pinch of Turmeric Powder
• Small piece of Tamarind
• 1 tsp Coriander Seeds
• 4-5 Cloves
• 4-5 small pieces of Cinnamon
• Water
• Salt according to your taste
• Oil

Method

1. Boil Eggs for 15 minutes. Remove shells and cut them into Halves.
   
2. Fry Cloves and Cinnamon in little oil.
   
3. Grind grated Coconut, Red Chilies, Coriander Seeds, Turmeric, Tamarind, fried Cloves, fried Cinnamon and water. Make a smooth masala.
   
   
4. Saute chopped Onions till they turn golden brown.
   
5. Add the ground masala.
6. Add the boiled eggs into the masala and Salt.
7. Allow it to boil for 2-3 minutes on medium flame.
   
8. Tasty Egg Masala (Konkani: Andi/Mote Ambut) is ready. You can have it with Chapathi or Rice.
   

Horse Gram Saar (Konkani: Kulitha Saar)

Time Required: 30 Minutes
Servings: 4
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Ingredients:

• 2 cups of Horse Gram
• 1 big Onion
• 5 cups of Water
• Salt according to your taste
• 2 green chilies
• 7-8 Garlic Cloves

Method:

1. Wash Horse Gram and put it in the Cooker.
2. Fry Onion. Add the fried Onion and water.
   
3. Cook Horse Gram (10 whistles). Horse Gram takes a long time to cook.
   
4. Once it is cooked transfer the water (Saar) into a vessel. Mash some of the cooked Horse Gram and add it to the Saar.
5. Add Salt.
6. Take Oil in a Kadai. Add green Chilies and Garlic Cloves. Fry them till the Garlic Cloves turn golden brown. Add it to the Saar.
7. Horse Gram Saar (Kulita Saar) is ready! This creates heat in the body so it is made during winter/rainy season and is avoided in summer season.
   

Mushroom Curry (Konkani: Alambe Ambut)

Time Required: 30 Minutes
Servings: 4
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Ingredients:

• 20 Mushrooms
• 1 medium sized Onion
• 1 cup grated Coconut
• 5-6 Red Chilies
• Pinch of Turmeric Powder
• Small Piece of Tamarind
• 1 tbsp Coriander seeds
• Water
• 1 tsp Garam Masala powder
• Salt according to your taste

Method:

1. Wash and chop Mushrooms.
2. Put the grated Coconut in the Mixer/Grinder.
3. Add Red Chilies, Turmeric, Tamarind, Coriander seeds and water.
   
4. Grind it till it becomes smooth masala.
5. Saute chopped Onion till it becomes golden brown.
   
6. Add Garam masala powder and fry it for 2 minutes.
   
7. Add the Mushrooms and cook them in the cooker (1 whistle).
   
8. Once the Mushrooms are cooked, pour the ground masala. Allow it to boil.
9. Add Salt.
10. Tasty Mushroom Curry (Konkani: Alambe Ambut) is ready.