Paneer Capsicum Pulao /Indian Cottage Cheese&Bell Pepper Rice

Today I am sharing an easy to prepare Rice dish,Paneer bell pepper pulao.Paneer capsicum rice/pulao is one of the best healthy,easy to prepare rice recipes and can be served with various accompaniments and Indian curries.

It is a quick nutritious rice dish flavored with delicated spiced,paneer and capsicum.
This tomato-based paneer capsicum pulao is a toothsome treat that will delight your family and friends!

PANEER CAPSICUM RICE/PULAO

Course:Main course

Yield :4 servings

Preparation Time:10minutes

Cooking Time:20 minutes

Total Time: 30 minutes 

 

 INGREDIENTS:  

• Basmati rice -1 Cup
• Capsicum  -1 no (medium size)
• Paneer cubes- 1cup
• Carrot  -1 no
• Onion  -1 no
• Green Chilies-2 nos
• Ginger-Garlic paste-1 tsp   
• Tomato  -1 no  
• Cinnamon - 1 inch piece
• Cloves - 3nos 
• Bay leaf -1
• Cardamom  -4nos
• Black Pepper- 1tsp
• Shah Jeera-1/2tsp(optional)
• Salt  - to taste
• Water -2 cups
• Oil/ghee -1 tbsp    
• Coriander leaves,chopped (optional)-2 tsp

 

CAPSICUM PANEER RICE/PULAO

 METHOD:    

1.  Wash and soak the rice for at least for 30 minutes.Drain it well in a colander.
2. Cut the capsicum into medium sized cubes.
3. Soak the paneer cubes in hot water with a pinch of salt for minimum 15 minutes.
4. Add ghee/oil in a pan,add well drained rice and saute until it becomes dry.While roasting,be gentle otherwise it may break. 
5. Heat oil/ghee in a pan,add cinnamon,cardamom,cloves bay leaf,shah jeera and saute for 1 minute or until fragrant.
6. Add finely chopped onion and saute until translucent,without changing its color.
7. Add ginger-garlic paste and saute until the raw ginger smell goes off.Add chopped tomato and fry till it becomes soft.
8. Add finely chopped carrots along with green chilies.Fry till carrots are half done.Add crushed black pepper and mix it well.Add 2 cups of water,required salt and bring it to a boil. 
9. Add the roasted rice bring it to a boil.Close the lid and cook in a low flame for few minutes.
10. Mean while shallow fry the paneer cubes preferably in a nonstick pan in a medium flame until golden color and immerse them in hot water until use.Drain the  water and keep aside.
11. Heat oil in a pan,add diced capsicum/bell pepper and saute for 2-3 minutes.Keep aside.
12. Add paneer cubes and capsicum cubes to the rice and veggies mix,cover and cook for another 2-3minutes.
13. Make sure that bell peppers are not over cooked.I like crunchy peppers than mushy ones.Once the bell peppers/capsicums are added,don't cook more than 2-3minutes.
14. Taste the rice and adjust seasoning accordingly.Sprinkle coriander leaves/cilantro and serve hot.

  NOTES:

• Roasting rice ensures separate grains.
• You can replace whole slit green chilies with red chili powder
• Soaking the paneer cubes in hot water ensures  its softness even when cooled down.If not frying the paneer just dip them in hot water for5-10 minutes and drain the water before cooking.
• While shallow frying paneer,make sure that you use a nonstick pan and fry it in a medium flame until golden color.
• Add some ghee fried cashew nuts along with paneer.If you like sweet touch,add ghee fried raisins also.   

PANEER CAPSICUM RICE

Serve warm along with a spicy or rich accompaniment,any kind of Raita,pickle and papad.....

Enjoy the Dish.....

Happy Cooking!!!!!

LOTUS 

Bottle Gourd /Lauki/Churakka Sambar

Bottle gourd is rich in vitamins B&C,potassium,sodium and iron.Since it has low fat and cholesterol level,it is consumed as juice to aid in weight loss.It is very popular for reducing blood pressure and keeping your heart healthy.So why don't you try this tasty and healthy dish?

 

BOTTLE GOURD SAMBAR

Here goes the recipe:

Ingredients:

• Bottle gourd(Churakka) -1 no (diced) 
  
• Toor dal/tuvara parippu-1/2 cup
• Small onion-10 no
• Garlic-2cloves
• Tomato-1(finely chopped)
• Green chilies-3-4no
• Turmeric powder-1/4 tsp
• Coriander powder-2tsp
• Chilly powder-1tsp(as per your tolerance level)
• Asafoetida /kayam powder-1/2 tsp
• Tamarind-lemon size
• Salt to taste

For Seasoning:

• Oil-as required
• Mustard seeds-1/2 tsp
• Cumin seeds-1/4 tsp
• Fenugreek seeds-1/4tsp 
• Dry red chilies-2no
• Curry leaves-2 stalks
• Coriander leaves-chopped 2 stalks 

 

CHURAKKA SAMBAR

Method:

•  Peel off the skin.Cut it into half lengthwise.Scoop the seeds and wash it.Chop it into medium size cubes.
• Soak tamarind in 1/2 cup warm water for 10 minutes and extract the juice.
• Remove the skin of small onion and keep it aside. 
• Heat oil in a pan and add small onions,green chilies,garlic and saute for few minutes.Add chopped churakka to this and saute it again.Add salt,curry leaves.
• Add 1/2 cup of water to this and bring it to a boil.Close the lid and reduce the heat cook until it is done.
• Wash toor dal and pressure cook with water just to immerse the dal.Add turmeric,asfoetida/kayam,salt and cook till dal is done.Let it cool down.Remove the lid and add tomato pieces to this.Let it cook for few more minutes.
• Add cooked churakka mix to this and mix well.Add tamarind extract also.Let it boil again.
• Heat oil in a pan.Splutter mustard seeds,fenugreek seeds,cumin seeds.Then add one finely chopped small onion, dry red chilies,curry leaves.Reduce the heat and add coriander,chilly powders to this and stir well.Pour this into the churakka-dal mix.Add chopped coriander leaves.Bring it to a boil.Turn off heat and close the lid.Keep covered for at least half an hour.Sambar is Ready.

 

CHURRAKKA SAMBAR

 

Serve it warm as a side dish with plain Rice,Dosa,Idli...... 

Happy Cooking!!!

 

LOTUS

 

 

Drumstick Leaves/Muringayila Thoran Cooked with Coconut

Today I sharing a simple and delicious recipe of drumstick leaves/muringayila thoran/stir-fry with coconut.We all know drumstick leaves are highly nutritious,being a significant source of vitaminC,calcium,iron and phosphorus.
                         Back home in Kerala drumstick tree in the backyard of a house is a very common sight.We too had one in the house ,so this is a regular visitor in our table at least once a week.But after coming to Dubai,I always kept thinking that it was something I can eat only in India.

Drumstick Leaves Thoran

Here goes the recipe:

INGREDIENTS:

1. Drumstick leaves/muringayila-3cups
2. Grated coconut-1/2cup
3. Greenchilly-3nos
4. Shallots/small onion-3-5nos
5. Turmeric powder-a couple of pinches
6. Mustard seeds-1/4tsp
7. Salt to taste
8. Cooking oil-1tbsp

Drumstick Leaves with stem

         

                   Drumstick Leaves without stem

METHOD:

• Remove the drumstick leaves from the stem. Wash thoroughly.Don't immerse it in water for along time.
• Drain it well by keeping the leaves in a colander.
• Grind coconut coarsely with green  chillies,shallots and turmeric.
• Heat oil in a pan and add mustard seeds.When they pop,add drumstick leaves.
• Allow the water to evaporate by keeping the flame high.Stir well.Add coarsely ground coconut mixture to this.Add salt.
• Stir well until it cooks well.Make sure that it does not stick to the bottom of the pan.
• Keep the flame in medium to low and stir well till it becomes dry.

Serve warm with piping rice and moru curry/pulissery......Enjoy the dish....

Happy Cooking!!!

LOTUS

Spinach/Palak Cutlet Kerala Style

Today I am sharing a healthy and delicious starter recipe spinach/ palak/cheera cutlet.This recipe which is so easy to prepare and full on with the goodness of spinach.This is made from spinach and potatoes.It is nutritious as well as delicious.

My mom usually prepare these cutlets as an evening snack and serve with some ketchup or chutney.

Usually cutlets are dipped in beaten egg and roll it on breadcrumbs and deep fried.We can prepare these by shallow frying also.
My mom made these cutlet for me.I actually prepare meat cutlets  frequently which is more time consuming while these spinach cutlets  are very easy to prepare.we can feed these to kids also by reducing the spices.

Here goes the the recipe...just try it out.....

INGREDIENTS:

• Spinach leaves/palak -1small  bunch(cleaned, finely chopped)
• Potato/aloo-3 large(boiled, peeled, mashed)
• Onion-1 medium, finely chopped
• Green chilly-3, finely chopped
• Ginger-1tsp minced
• Garlic-2-3cloves, minced
• Turmeric powder-1/4 tsp
• Garam Masala-1/2 tsp
• Black pepper(crushed)-1tsp
• Breadcrumbs-1/2cup
• Egg-1
• Salt -as per taste
• Oil-to deep fry /shallow fry

METHOD:

• Boil the potatoes, peel the skin and mash it.Keep it aside. 
• Wash spinach leaves well and let it dry thoroughly. Chop them finely. 
• Heat 2tsp oil in a pan and add the minced ginger, garlic and green chillies. Saute for a  minute.
• Then add onion, saute till it becomes light brown.
• Add turmeric powder, garam masala, crushed black pepper and saute for a while.
• Add chopped spinach. Once the spinach has wilted and is semi- cooked (about2-3minutes), add mashed potato to this.Add salt.Mix it well.
• There should be no water in this mixture. 
• Make equal sized balls and roll them into oval or round shape by pressing it with your fingers. 
• Dip each cutlet into lightly beaten egg and roll it in breadcrumbs. Do this one by one.
• Heat oil in a heavy bottomed pan.Once oil becomes hot, drop the cutlets slowly into the oil.Fry it in a medium flame until it turns golden brown as shown in the picture. 

NOTES:

1.  Make sure that potato is fully cooked before mashing them.
2. Adding spinach can be replaced with your favorite green (methi/coriander) or vegetable(carrot/beans/peas).
3. You can also use a cornflour dip and roll it on breadcrumbs and fry them.
4. You can also do shallow fry instead of deep fry. 

Serve hot with tomato ketchup, Challas or with Coconut mint chutney and Enjoy this delicious starter.....

Happy Cooking! !!!

LOTUS

Chakka /Jackfruit Puzhukku/ Vevichathu

Jackfruit tree is widely cultivated and popular food item in tropical regions of India, Nepal, SriLanka, Thailand, Malasia, Cambodia,Indonesia, Vietnam etc.It is also found across Africa.Jackfruit is a fruit largely available in Kerala. It is also called as chakka in Malayalam. 
Unripe Jackfruit is cooked as a vegetable. Chakka Puzhukku is one way of preparing unripe jackfruit. Its seeds are also using in cooking. 

Chakka Puzhukku is a mushy preparation with overcooked uunripe  chakka mixed with ground coconut spiced mixtures. It is usually served as a sidedish for lunch but it is a tasty combo when served with kanji (rice soup) for dinner.
This Chakka Puzhukku is my moms special which we had during our holidays. 

Here goes the recipe

Ingredients:

• Unripe jackfruit chopped-5cup
• Grated coconut-2cup
• Green chilly or birds eye chilly-5-7
• Garlic-5 cloves
• Small onion-3no
• Cumin seeds-1/2tsp
• Curry leaves-2-3 sprigs
• Mustard seeds-1/2tsp
• Coconut oil-as required
• Salt to taste
• Water-as required

Method:

• Cut the jackfruit into 2 equal half.Remove the jackfruit bulbs and clean them by removing its seeds.cut it into small pieces. 
• Boil the chopped jackfruit pieces with enough water, few curry leaves and salt.Cover and cook until done, stirring in between. 
• Grind the grated coconut with green chillies, garlic, cumin seeds, small onion and turmeric powder to a coarse mixture without adding water and keep aside.
• Add the coarsely ground coconut mixture to the cooked jackfruit/chakka.Mix everything well.Add salt as required and cook in a medium heat for a minute or two, stirring  occasionally. Gently mix everything together and let it sit in low heat for few minutes. Do a taste- test, adjust the salt and turn off the stove.
• In a shallow pan, heat coconut oil, splutter mustard seeds and saute few curry leaves for few seconds. 
• Pour it over the cooked jackfruit coconut mixture.
• Serve hot and Enjoy the dish!!!!!
  

Happy Cooking !!!!!
LOTUS

Fried Brinjal /Vazhuthanaga/Baingan In Yoghurt

Today I am glad to share another recipe with all my friends.It has been 3 months since I update my blog.Many blogger friends have been asking why I am not updating my blog.I have been very busy with my vacation in Kerala.

I have learned so many new recipes during these days in Kerala. I tried this dish for the first time.There are a couple of versions of Dahi Baingan one of which is this particular  recipe that I noted in my recipe files.A creamy style sabji that makes for a lovely side dish with roti's(chapathi).It goes well with steamed rice too. I am sure you all will love this dish with a new flavor.

I have made this dish for this month's Potluck Party-Cyber Style hosted by jagruti.

Here is the recipe....

Ingredients:

1. Brinjal-5,medium size
2. Turmeric powder-a couple of pinches
3. Cumin seeds-1/2tsp
4. Onion-2, finely chopped
5. Green chilly-3, finely chopped
6. Chilly powder-2tsp
7. Tomato-2, finely chopped
8. Yoghurt-250ml
9. Coriander leaves-1/4cup, chopped 
10. Salt to taste  
11. Cooking oil-as required

Method:

• Wash brinjal and cut them into medium size cubes.
• Marinate these pieces in turmeric powder and salt.
• Keep aside for atleast 15 minutes.
• Heat oil in a pan and shallow fry the marinated brinjal.
• Keep aside.
• Heat oil in a pan.Splutter cumin seeds.
• Add chopped onion and saute for 4-5 minutes.Saute till it turns light golden brown colour.Add green chillies into this and saute again for few minutes.
• Add tomato pieces into this and saute well.Add salt,saute again.
• Now add chilly powder and turmeric powder into this and saute till the oil separates from it.
• Now add the fried brinjal pieces into this and mix it well.
• Transfer this into a bowl and add yoghurt.Mix it well.
• Garnish with chopped coriander leaves.

Serve hot with rice or chapathi &Enjoy.....

Happy Cooking!!!
LOTUS

 

Sending this recipe to jagruti's Potluck Party-Cyber Style

Dhokar Dalna(Fried Lentils Cake Curry) A Bengali Dish

Dhokar Dalna is a traditional Bengali dish.Dhoka is a fried lentil cakes and Dalna means curry.You all must be wondering why this dish is called''Dhokar Dalna''.''Dhoka'' means cheat in hindi.I am not sure the reason behind it.Even Benglis doesn't know the meanings behind it.I think, from outside you won't realize how awesome this dish tastes.We really enjoyed this dish with chapati as our dinner,its a super delicious,flavorful,less spicy and nutritious on the same time too.
It is purely a satvik dish where no onion and garlic are not using at all.This is one of the recipes which are served during their special occasions like Pooja days.During these days they will cook only veg(Niramish).They won't even use onions and garlic on these days.Basically it serves with plain rice.
I am part of the famous South Vs North Challenge,an event started by Divya Pramil  of You too can Cook.She has divided the members into two and those who are born and brought up in North India is named as Northern team and other team is named as Southern team(food bloggers born N brought up in South India).Every month,a blogger from each team will challenge with their traditional recipe and the opposite team have to cook the recipe challenged by the other team.

Nabanita Das of Esho- Bosho-Aahare  challenged the Southern team with the popular Bengali dish ''Dhokar Dalna''  and while Roha of Hyderabadi cuisine challenged Northen team with ''Khubani Ka Meetha'' a dried apricot dessert served during Hyderabadi weddings.I made this dessert 2 days before and we really enjoyed it.

Here is the recipe for Dhokar Dalna
Ingredients:
For Lentils Cake:

1. Chana dal/Bengal gram-3/4cup(since i don't have matar dal, i used bengal gram)
2. Matar dal/split peas gram-1/4cup
3. Ginger paste-1/2tbsp
4. Onion seeds-1tsp
5. Turmeric powder-a couple of pinches
6. Salt to taste 
7. Asafoetida-a pinch
8. Oil for frying

For Curry:

1. Potato-1,medium size,cubed
2. Green chillies-3,slit
3. Tomato-1,small size,chopped
4. Chilly powder-1/2tsp
5. Onion-1,finely chopped
6. Bay leaf-1
7. Cinnamon-1/2''piece
8. Cloves-2
9. Cardamom-1
10. Pepper, crushed-1/2tsp
11. Cumin seeds-1/4tsp
12. Cashew nuts-5-7(soaked in warm water for 10minutes) 
13. Asafoetida powder-a pinch
14. Salt to taste
15. Oil-as required 

Method:

1. Soak chana dal and matar dal for3-4 hours and grind the dals as coarse paste with green chillies.
2. Add onion seeds,turmeric powder,salt,ginger paste to the grounded batter and mix well(i don't use coconut and baking soda).
3. Grease a plate with oil and keep aside.
4. Heat 1tbsp oil in a pan,add asafoetida powder and fry.Add the batter and stir continuously on a low flame until all the water evaporates and the batter leaves from the sides and bottom of the pan.
5. Spread the dough evenly on the greased plate.Keep aside to cool.Cut them into any desired shape with the knife.
6. Shallow fry or deep fry it until they turns light golden brown colour and keep aside.
7. Cut the potatoes into cubes and mix it with turmeric and salt.Fry it until it turns crispy golden colour.
8. Grind the soaked cashew nuts into a fine paste and keep aside.
9. Heat oil in a kadai,add cumin seeds,bay leaf,finely chopped onion,grated ginger,green chillies stir for few minutes.Add chopped tomatoes and  cook until it cooks well.
10. Now add chilly powder,turmeric,pepper powder and salt and cook until the oil oozes out.Add fried potatoes to this and close the lid and cook for few minutes.Add some water and bring it to boil again.
11. Add cashew nut paste to this and mix well.Add fried dhoka /lentil cake to this gravy.Adjust the salt and seasonings.
12. Sprinkle garam masala powderand 2tbsp ghee on top of it.Cover and switch off the flame.Now Dhokar Dalna is  ready to serve.

  

Notes:

1. While stirring the batter in 1tbsp oil,make sure that it all the water should evaporate completely and the batter should leave from sides and bottom of the pan. 
2. You can shallow fry the dhoka pieces.Make sure that it won't get over fried,else the pieces won't absorb the gravy.
3. Once the fried pieces are added to the gravy,don't forget to serve immediately,else the the gravy becomes thick soon. 

Serve warm with Rice or Chapati.....Enjoy the dish..... 

Happy Cooking!!!