Gobi Matar (Cauliflower Peas) Sabzi

Ingredients

1 medium sized cauliflower (soaked in boiling water for 1/2 hr)
1/2 cup cooked peas
2 tsp oil
1 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
Few curry leaves
Salt to taste
1/2 tsp sabzi/curry powder/all purpose masala powder

In a microwave safe bowl, add the oil, mustard seeds, bengalgram dal and blackgram dal and micro high for 30 seconds. Add curry leaves, turmeric, cooked peas, cauliflower and some water. Micro high for 5 minutes till water dries up and cauliflower is cooked. Add salt and curry powder and micro high again for 1 minute.

Serve with rice.

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Dal Palak

Ingredients

1 medium sized bunch of spinach/palak(cleaned and chopped)
1 cup cooked greengram dal
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 green chillies slit into half
salt to taste
1/2 tsp turmeric powder
Few curry leaves
1 tsp lemon juice

In a microwave safe bowl, add oil, mustard seeds and cumin seeds and micro high for 30 seconds. Add the rest of the ingredients except lemon juice and about a cup of water to it. Micro high for 4 minutes, stirring once in between.

Add the lemon juice, mix well . Serve hot with rice/rotis.

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Cauliflower Kootu

Ingredients

1 medium sized cauliflower (soaked in boiling water for 1/2 hr)
2 tsp oil
1 tsp mustard seeds
Few curry leaves
1 cup cooked greengram dal
Salt to taste
1/2 tsp turmeric powder
A bit of asafoetida
3 tsp kootu masala powder
2 tbsp grated coconut

Grind the coconut and kootu masala powder together.

Add oil, mustard seeds in a microwave safe bowl and micro high for 30 seconds. Add curry leaves, cooked dal, cauliflower florets, turmeric powder, salt, asafoetida and masala paste.

Add more water if required and cook covered at micro high for 5 minutes till cauliflower is done, stirring once in between.

Serve with rice/rotis.

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Aloo Gobi

Ingredients

1 small cauliflower
2 medium sized boiled potoates
1 medium sized tomato
Salt to taste
1 tsp ginger paste
1 tsp cumin seeds
1 tsp coriander seeds

2 tsp poppy seeds

2 tsp grated coconut
1/2 tsp turmeric powder
1 tsp red chili powder
1/2 tsp garam masala
2 tbsp oil
Finely chopped coriander leaves to garnish

Cut the cauliflower into florets. Soak it in warm water for 10 minutes. In a microwave safe bowl, add some water and steam the cauliflower at micro high for 5 minutes. Grind the tomato, cumin seeds, coconut, poppy seeds and coriander seeds into a thick paste.

In a microwave safe bowl, add oil, cumin seeds and micro high for a minute. Now add the tomato paste, salt, turmeric powder, red chilli powder, garam masala powder and ginger paste and micro high for 2 to 3 minutes. Add a little water if required. Now add the cooked cauliflower florets and potates and micro high for 4 minutes.

Garnish with coriander leaves and serve hot with rice or rotis.

Gobi Matar

Ingredients (Translation)

1 small cauliflower (cleaned, cooked and cut into smaller florets)
1/2 cup cooked peas
Salt to taste
2 tsp oil
1 big tomato
1 tsp coriander seeds
1/2 tsp ginger paste
1 tsp cumin seeds
2 tsp poppy seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp garam masala powder
Finely chopped coriander leaves to garnish

Grind the tomato, coriander seeds, cumin seeds and poppy seeds to get a paste.

In a microwave safe bowl, add the oil and paste and micro high for 2 minutes. Add turmeric powder, red chilli powder, garam masala powder, salt, ginger paste and some water and micro high for 2 more minutes.

Add the cooked cauliflower and peas and micro high for 3 minutes. If the gravy is watery, add a thick paste of gram flour to it.

Garnish with finely chopped coriander leaves.


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Peas Masala

Adapted from Kribha's Peas Masala

Ingredients (Translation)

2 cups cooked green peas
1/2 tsp ginger paste
1/2 tsp cumin seeds
1/4 tsp coriander seeds
Salt to taste
1 green chilli
1 tomato
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp garam masala powder
2 tsp oil
Few cashews soaked in water
Finely chopped coriander leaves for garnishing

In a microwave safe bowl, add the oil and cumin seeds and micro high for 30 seconds.

Grind tomato, cashews, green chilli, cumin seeds and coriander seeds to paste. Add this to the bowl along with turmeric powder, ginger paste, garam masala powder, red chilli powder and salt and micro high for 2 minutes. Add some water to get a gravy and micro high for 2 more minutes.

Add the cooked peas and micro high for 2 minutes. If the gravy is very watery, add a paste of gram flour and water and micro high for 1 more minute.

Garnish with finely chopped coriander leaves and serve hot with rotis/puris.

Crochet pattern for a circular tote bag

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Vegetable Makhanwala

A Tarla Dalal delight with changes to suit my requirements...

Ingredients (Translation)

1 cup of chopped and cooked mixed vegetables like carrot, peas, beans, potato, cauliflower, baby corn (use whatever available)
Salt to taste
1/2 tsp ginger paste
2 tomatoes
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin seeds
4 tbsp butter
1 tsp garam masala
Finely chopped coriander leaves
2 tbsp kasuri methi
Bit of sugar
4 tbsp cream

In a microwave safe bowl, add a little butter, ginger paste, chopped tomatoes, tumeric powder and chilli powder and micro high for 3 minutes. Stir once in between and add a little water if required. Allow it to cool and grind it to a smooth paste.

In another microwave safe bowl, add the rest of the butter, cumin seeds and micro high for 30 seconds. Add the cooked vegetables, puree, garam masala, cream, crushed kasuri methi, sugar and salt and micro high for 4 minutes.

Garnish with coriander leaves and serve hot with rotis/puris.


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Palak Pakodi Kadhi

Another Tarla Dalal recipe

Ingredients (Translation)

To make pakodis

1 cup of chopped spinach
1/2 tsp red chilli powder
1 tsp oil
1/4 cup bengalgram flour
1/2 tsp cumin seeds
Salt to taste

To make kadhi

1 cup curd
1 tsp oil
Salt to taste
2 green chillies
2 tbsp bengalgram flour
Few curry leaves
1 tsp cumin seeds
Bit of asafoetida
1/2 tsp turmeric powder

Mix all the ingredients for pakodi well with a bit of water to make a soft dough. Make small balls of it and micro high them on a greased microwave safe plate for 45 seconds. Transfer to a plate.

Mix curds and bengalgram flour well. In a microwave safe bowl, add oil, cumin seeds, curry leaves, asafoetida and green chillies and micro high for 2 minutes.

Add the curd mixture, turmeric powder, salt and some water to it and micro high for 4minutes. Stir once in between.

Now add the pakodis to the kadhi and micro high for 2 more minutes.

Serve hot with rice or chapatis.
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Puneri Aloo

A fasting special by Tarla Dalal

Ingredients (Translation)

¼ kg potatoes
Salt to taste
Few roasted groundnuts
2 tsp cumin seeds
Few curry leaves
2 Green chillies ( add more if required)
A bit of sugar
1 tsp oil
Finely chopped coriander leaves to garnish

Remove the skin of the potatoes and cut them into small cubes.

Add oil, cumin seeds, green chillies and curry leaves to a microwave safe bowl and micro high for a minute. Add the chopped potatoes, salt and a little water to it and cook on high for 4 minutes. Stir once in between and add little more water if required to make the potatoes soft.

Add crushed peanuts and sugar and micro high again for a minute. Garnish with finely chopped coriander leaves.

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Greengram dal (Payamtamparuppu) sambhar

Ingredients (Translation)

1 cup green gram dal
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
A bit of asafoetida
Salt to taste
2 tsp sambar powder
1 tomato

Few curry leaves

Finely chopped coriander leaves to garnish

Soak the dal for half an hour and cook in a microwave safe bowl with adequate water for 15 minutes, stirring twice in between. Add more water if required. To prevent it from spilling over, add a bit of turmeric powder and few drops of oil.

In a different microwave safe bowl, add the rest of the oil,mustard seeds and curry leaves and micro high for 30 seconds.Add chopped tomatoes, cooked dal, turmeric powder, asafoetida, salt and sambar powder and micro high for 3 minutes. Stir and add more water if required and micro high again for 3 more minutes.

Garnish with finely chopped coriander leaves. Serve hot with rice, idli or dosa.

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Jeera Aloo

This is Tarla Dalal’s Jeera aloo recipe

Ingredients (Translation)

¼ kg potatoes
1 tsp cumin seeds
Salt to taste
1 tsp chilli powder
¼ tsp turmeric powder
2 tsp coriander seeds powder
2 tbsp oil

Add cumin seeds and oil to a microwave safe bowl and micro high for a minute. Cut the potatoes in long pieces and micro high for 6 minutes along with dry powders and salt. Stir atleast twice in between and sprinkle some water if required until the potatoes are soft.

Add some finely chopped coriander leaves and serve.

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Methi Mattar Malai

This recipe is a modified version of Tarla Dalal's Methi Mattar Malai to suit my requirements of making gravy without onions and garlic.

Ingredients (Translation)

1 cup chopped fenugreek leaves
1/2 cup cooked green peas
A bit of sugar
Salt to taste
2 tbsp oil
1/2 cup milk
1/2 tsp cumin seeds
3 tbsp fresh cream

For masala paste

1/2 tsp ginger paste
1 green chilli
5 to 8 cashews
2 tsp poppy seeds (khus khus)

Grind the masala and keep ready. In a microwave safe bowl, add oil, fenugreek leaves and cumin seeds and micro high for 2 minutes.

In a seperate bowl, add some more oil, masala paste and micro high for 30 seconds. Add milk, cream, salt as per taste, pinch of sugar, cooked peas and fenugreek leaves. Mix well and micro high for 2 more minutes. (Since i wanted a thick gravy and also retain the white colour of the gravy, 2 tbsp of rice flour mixed in water was added at this stage and micro high for 1 more minute.)

Serve hot with rotis.
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This recipe goes to Srivalli's MEC-Greens event

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Keerai curry - hotel style

Ingredients (Translation)

A bunch of methi leaves/palak/any other leafy green vegetable
2 tsp cumin seeds
1 small green chilly
4 tbsp grated coconut
1/2 cup green gram dal

3 tbsp bengalgram dal
1/2 tsp mustard seeds
2 tsp oil
Salt as per taste
A bit of asafoetida

Cook the green gram dal and bengalgram dal in a closed microwave safe bowl with sufficient water for 15 minutes on high, stirring twice in between. Add the cleaned and chopped leafy vegetable to it and cook on high for 5 minutes. Add a little more water if required.

Grind the cumin seeds, coconut and green chilly to a coarse paste. Add this paste, salt, asafoetida to the curry and micro high for 2 minutes.

In another microwave safe bowl, add the oil and mustard seeds and micro high for 30 seconds. Add it to the curry.

Serve with rice or rotis.

This goes to Srivalli's MEC-Greens event
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Mava Mutter

This is a Tarla Dalal recipe with some changes.

Ingredients (Translation)

1 cup boiled peas
1 cup mava
Salt to taste
2 cloves
1 tomato grinded into paste
1/2 tsp chilli powder
1/2 tsp ginger paste
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1 tsp coriander seeds-cumin seeds powder
Bit of asafoetida
2 tsp ghee

In a microwave safe bowl, add the ghee,cloves, asafoetida and micro high for 30 seconds.

Add mava and micro high for 1 more minute. Add the rest of the ingredients and micro high for 2 minutes.

Serve hot with rotis or puris.

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Kadai Paneer

Ingredients (Translation)

200 gms paneer cut into long strips
1 medium size capsicum cut into long strips
Salt to taste
2 tsp oil
2 tbsp tomato puree
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp cumin seeds powder
1/2 tsp coriander seeds powder
1/2 tsp grated ginger
2 tsp fresh cream
Finely chopped coriander leaves to garnish

In a microwave safe bowl, add the oil, ginger, tomato puree and all the dry masala powders. Micro high for 30 seconds.

Add capsicum, some water and micro high for 2 minutes.

Add the paneer, cream and salt and more water if required. Micro high for 1 more minute. Garnish with coriander leaves.

Serve with hot chapatis.

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Beet Peas Curry

Yesterday, Kalva of Curry in Kadai posted a spicy beet and peas curry and i was too tempted to try it out. Thanks Kalva for the super idea. So, here it is in my style made in microwave.
Ingredients (Translation)

1/4 Kg beetroot
1/2 cup peas
Salt to taste
1/2 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
1 tsp oil
1/4 tsp turmeric powder
Few curry leaves
1 tsp Masala powder
Grated Coconut as per taste

Peel the skin and cut the beetroot into small pieces. Micro high in a microwave safe bowl with water just enough to dip the beetroot for 10 minutes.

Add little more water if required and micro high for another 5 minutes. Add the peas and micro high for 3 more minutes. The water should be fully absorbed.

In a seperate microwave safe bowl, add the oil, mustard seeds, bengalgram dal and blackgram dal and micro high for 1 minute. Add the curry leaves, turmeric powder, cooked beet and peas, coconut, salt and masala powder and mix well. Micro high for another 1 minute.

Tasty beet and peas curry is ready.

Sending this post to Srivalli's MW-Side dish event.



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Tomato Raita (Takkali Pachadi)

Ingredients (Translation)
1 Big Tomato
3 big spoons of curd
Salt to taste
1 tsp mustard seeds
1 tsp oil
Little asafoetida


Grind the tomato to a coarse paste.

In a microwave safe bowl, add the oil, mustard seeds and micro high for 30 seconds.

Add the tomato paste, salt and asafoetida and micro high for 1 minute. Mix well and micro high again for 1 minute.

Allow it to cool for 5 minutes and then add the curd.

Mix well and serve.

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Meetha (Sweet) Chutney

Ingredients (Translation)

1 big lemon size tamarind
4 tbsp dates syrup (or a small lemon size dates)
1/2 cup jaggery (approx)
A pinch of salt
A pinch of red chilli powder

Soak the tamarind and dates (if not using syrup) for half an hour and extract the juice.

Add it to a microwave safe bowl and micro high for 4 minutes. Add the rest of the ingredients and micro high again for 3 minutes. If it is still very watery, micro high for another 2 minutes.

Cool and store in refrigerator and use it for chats. It tastes great with idli dosas too.

Alternatively you can even substitute dry grapes for dates. Both of them have the properties to thicken the chutney.

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Sending this over to Srivalli for her MEC: Bottled event

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Aloo Mutter Sabzi (Without onions)

Ingredients (Translation)

4 boiled potatoes
1/2 cup boiled peas
4 tbsp tomato puree
1/2 tsp cumin seeds
1/2 tsp cumin seeds powder
1/2 tsp Coriander seeds powder
1/2 tsp red chilli powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
Salt to taste
2 tsp oil
Finely chopped coriander leaves to garnish

Cut the potatoes in cubes. In a microwave safe bowl, add the oil and cumin seeds and micro high for 15 seconds.

Add the tomato puree, turmeric powder, red chilli powder, garam masala powder, cumin seeds powder, coriander seeds powder, salt, little water and mix well. Micro high for 2 minutes.

Now add the potatoes and peas and micro high for 2 more minutes.

If there is less gravy, add little water and micro high for another minute. If the gravy is watery, make a thick paste of bengalgram flour and little water and mix it with the sabzi. Micro high for one minute.

Garnish with finely chopped coriander leaves.

Sending this post to Srivalli's MEC-Gravies event.




Serve with rotis.

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Poritha Kootu- A side dish

Ingredients (Translation)

Vegetables like chowchow, brinjal, pumpkin, carrot, beans, cabbage
4 tbsp green gram dal
Salt to taste
1/2 tsp Mustard seeds
Asafoetida - a pinch
1/4 tsp Turmeric powder
2 tbsp grated coconut
1 tsp oil

For Masala

1 tsp Coriander seeds
1/2 tsp Pepper
1 tsp Cumin seeds
1/2 tsp Blackgram dal
2 Red chillies
1 ½ tsp Bengalgram dal

In a microwave safe bowl, add the oil and masala ingredients and micro high for 30 seconds. Now grind it into a fine powder along with grated coconut.

Cut the vegetables into equal and small pieces, add green gram dal and sufficient water. I have used cabbage here.

Add turmeric powder and a few drops of oil to prevent it from spilling. Microwave on high for 10 minutes, stirring in between atleast twice and checking if more water is required.

Once the vegetables and dal is cooked, add the masala powder, salt, curry leaves, a pinch of asafoetida and microwave high for another minute.

It can be mixed with rice and it also serves as a side dish for rotis.

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