Sunday, July 10, 2016

Roasted Cauliflower curry

For roasting cauliflower:
  1. Cauliflower florets- 2 cups
  2. Ginger paste - 1/2 tsp
  3. Garlic paste - 1/2 tsp 
  4. Chilli powder - 1/2 tsp
  5. Turmeric powder -1/8 tsp
  6. Garam masala - 1/2 tsp
  7. Yogurt- 1 tbs
  8. Salt to taste
  9. Oil - 2 tbs

For curry:
  1. Onion, sliced - 1 cup
  2. Ginger paste -1 tsp
  3. Garlic paste - 1tsp
  4. Tomato purée, canned - 2 tbsp 
  5. Salt to taste
  6. Turmeric powder - 1/8 tsp 
  7. Chilli powder - 1/2 tsp
  8. Garam masala - 1/2 tsp
  9. Green peas, frozen - 1/2 cup 
  10. Kasuri methi, crushed- 1 tbs
  11. Milk/milk cream - 1/3 cup
  12. Coriander leaves - 1 tbs

  1. Marinate cauliflower with all the ingredients under roasting cauliflower except oil
  2. Heat a pan with 2 tbs oil and roast cauliflower under high heat till cauliflower have some brown spots on them and keep aside the cauliflower on oil soaking tissue 
  3. Heat the same pan with 2 tbs oil
  4. Sauté onion till translucent 
  5. Add ginger paste and garlic paste and sauté again
  6. Once the raw smell goes, add turmeric powder, chilli powder and garam masala and give a stir
  7. Add tomato purée and mix again
  8. Add a cup of water and required salt to it and let it boil
  9. Once boiling and slightly thick, add green peas, roasted cauliflower and Kasuri methi to it
  10. As the cauliflower is fully coated with gravy and gravy is thick enough, add milk or milk cream to it and mix well
  11. Switch off the flame 
  12. Garnish with coriander leaves

Paneer kheer/Cottage cheese pudding

Paneer kheer is a delicate kheer made with paneer. It is a tasty treat which is sure to win everyone's compliments!

  1. Milk - 1.5 Liters
  2. Condensed milk - 1/2 tin
  3. Cardamom powder - 1/8 tsp 
  4. White Vinegar - 1 tbs
  5. Saffron - 1/2 tsp

  1. Heat 1liter of milk in a sauce pan
  2. Once the milk is hot, add vinegar to it. 
  3. Keep the milk hot it in low flame for a minute more and switch off the flame 
  4. The milk should be completely split by now 
  5. Add more cool water to the above to clean the milk solids from vinegar taste
  6. Pour it into a muslin cloth to drain water. Hang it or keep it flat to drain water.
  7. Once fully drained, crumble the paneer
  8. Heat the rest of milk in another sauce pan
  9. Add condensed milk, cardamom and saffron to it and stir it for 20 minutes till the kheer thickens
  10. Add crumbled paneer and cook for 15 minutes more and switch off the flame 

Garnish kheer with edible silver foil!

Wednesday, July 6, 2016

Meen Pollichadu/ Steamed Fish in Banana Leaf

Meen pollichadu is usually made with pomfret or any other fish with flesh. And the masala is usually bright red in color as it is made with chilli powder. But for a change I have used green chilli instead of red chilli here.

  1. Fish, cut into slices - 4
  2. Shallots- 1/2 cup
  3. Green chilli - 4
  4. Ginger, chopped - 1 tsp
  5. Garlic, chopped - 1 tsp
  6. Curry leaves - 4-5
  7. Salt to taste
  8. White Vinegar - 1 tbs
  9. Coconut oil - 1/4 cup
  10. Banana leaves - 4 pieces


  1. Grind all ingredients except oil and fish to paste
  2. Heat oil and add hot oil to the above paste
  3. Take  banana leaf and make it flexible by keeping it on flame for a second
  4. Spoon the masala on the banana leaf as shown in picture
  5. Place fish on the masala and spoon more masala on the fish
  6. Fold the banana leaf as shown in the pic and tie it using thread and keep it for 15-20 minute
  7. Heat a heavy griddle and cook fish on it under medium to high flame, 5-8 minutes on each side

Serve Meen pollichadu with rice!