- You will need:
- Green chilies - 6 chopped
- Ginger–Garlic paste – 2 tbsp
- Turmeric powder – 3/4 tsp
- Coriander powder-3 tsp
- Salt - to taste
- Oil-4 tbsp
- Curry leaves – one sprig
Kadhai Paneer,as per the name is paneer in a Kadhai(wok).This is a Punjabi favorite where fried paneer and green bell peppers are cooked in a spicy creamy tomato sauce and flavored with Kasoori Methi(dry fenugrek leaves) and coriander leaves.
- Ingredients:-
- Paneer cubed – 100 gms
- Green Peppers/Capsicum cut into squares – 2 medium sized
- Onion quartered and layers seperated – 1 medium sized
- Ginger julienned – a 1/2″ piece
- Garlic cloves chopped fine – 4
- Tomatoes chopped – 2 big
- Green Chillies chopped – 4
- Coriander powder – 2 tbsps
- Chilly powder -1 tsp
- Kasoori Methi – 2 tbsps
- Chopped Coriander leaves – 1/2 cup
- Oil – as needed
- Ghee – 1 tsp
- Salt – to taste
Kichadi/Pachadi which is served in Sadyas,can be prepared with different vegetables.This dish is commonly known as Pachadi,but towards south Kerala this is called Kichadi.I still confuse about the terms Pachadi and Kichadi,but i’ve heard that in Pachadi, pounded mustard seeds are added along with coconut,while in Kichadi mustard seeds are used just for seasoning.
- Ingredients:-
- Green chillies slit – 3
- Grated coconut – 1/2 cup
- Beaten curd – 1 and 1/2 cups
- Cumin seeds – 1/2 tsp
- Mustard seeds – 1/2 tsp
- Red Chillies – 2
- Curry leaves – a sprig
- Coconut oil – 2 tbsp
- Salt – to taste
- Cleaned prawns – 250 gm
- Thick Tamarind Pulp – 1 tbsp
- Thick coconut milk – 1 – 1 1/2 cups
- Curry leaves
- Oil
- Salt
- grind:
- Chilly powder – 2 tsp
- Pepper powder – 1/2 tsp
- Jeera – 1/4 tsp
- Turmeric powder – 1/4 tsp
- Ripe Mangoes – 5-6 of small size
- Salt
- Grated coconut – 1 cup
- Jeera - a pinch
- Garlic – 1 piece
- Small onion – 2-4
- Green chilly – 3-4
- Turmeric powder – 1/4-1/2 tsp
- Small onion – 4
- Red chilly – 2
- Mustard – 1/2 tsp
- Curry leaves
- Salt
- Oil
- Black Chickpeas/Chana/Kadala – 1 cup
- Turmeric powder – 1/4 tsp
- Onion – 1 large sliced and chopped
- Pearl onions – 4 sliced
- Green chillies – 3 slit
- Curry leaves – A sprig
- Red chilly powder – 1 tsp
- Turmeric powder – 1/8 tsp
- Mustard seeds – 1/4 – 1/2 tsp
- Dry red chillies-2
- Coconut oil – As required
- Salt – To taste
- roast and grind to a paste :
- Grated coconut – 3/4 – 1 cup
- Pearl onion – 2 sliced
- • Baby brinjals 12-15
- • Sambhar onions 12-15
- • Salt to taste
- • Asafoetida 1/4 teaspoon
- • Mustard seeds 1/2 teaspoon
- • Curry leaves 10-12
- • Tamarind pulp 1 1/2 tablespoons
- • FOR MASALA PASTE
- • Dried red chillies 6
- • Coriander seeds 1 tablespoon
- • Green cardamoms 4
- • Cloves 4
- • Cinnamon 1 inch stick
Protein: 17.8 g
Fat: 7.2 g
Carbs: 25 g
Kilojoules: 991
Calories: 237
Fiber: 7.7g
- fresh grated ginger
- onion chopped
- ground turmeric
- cinnamon
- mirin
- heaped tablespoon miso
- lime
- organic tempeh or firm tofu
This is a staple dish in India where I grew up, and something you could cook any time of the year since it doesn’t need too many ingredients. It’s just as tasty as the more complicated versions that you can find in recipe books. I eat this with roti, brown rice, or make it more watery for a tasty soup. The advantage to having this outside India is that you don’t have to watch out for the occasional small stone mixed in with the lentils :)
- red lentils
- ghee or oil
- garlic
- bay leaf
- cumin seeds
- ground turmeric
- nigella
- salt and freshly ground black pepper
In the course of cooking Indian food, I’ve found that many dishes have a great number of similarities. This is a distilled version of what they have in common.
Since not every cook has every ingredient, and there’s no accounting for taste, I’ve put an asterisk (*) next to the ingredients and steps that are required. The rest can be considered optional. – see original post for more information -
- cumin seeds
- * 1 tbsp cumin powder
- * 1 tbsp corriander powder
- chile powder or cayenne pepper
- * 1/2 tsp turmeric
- * 1 can of petite-diced or crushed tomatoes
- something else
- fresh