Paneer Bhurji

These days my lil one is getting interested in tasting variety of foods. So, I have to be very conscious in giving him nutritious, yet delicious food. When I had to make him an evening snack and as it was only onion, tomatoes, carrots and paneer were the ones on hand, this was the only choice for me. And yeah, he loved it. I remember watching this in a cookery show. This can be prepared in minutes and can be had stuffed with any kind of breads and will definitely taste good. So, lets start with the protein rich dish!

Ingredients

Paneer - 50 gms
Onion - 1 tbsp, finely chopped
Tomato - 1 tbsp, finely chopped
Vegetables of your choice (capsicum, carrots, cooked peas/corn) - 2 tbsp apprx, chopped finely
Turmeric powder, chilli powder and garam masala - a pinch (adjust as per taste)
Salt as per taste
Corriander leaves for garnish

To temper

Oil - 1 tsp
Cumin seeds - 1/2 tsp

Method

Crumble the paneer. Do the seasoning, add the onions and saute until transparent. Then add the tomatoes and saute for a minute.

Now add all the vegetables, salt, turmeric powder, chilli powder and garam masala and cook until the vegetables are half cooked. The bhurji will taste good if the vegetables retain their crisp.

Now add the paneer and give a nice stir, so that all the ingredients blend well together. Garnish with coriander leaves.

Serve as a snack with tomato ketchup or stuff in between bread/chapati's. And whoever tastes it will definitely love it.

Kaara Chutney (Spicy Onion-Tomato Chutney)

This is an authentic Chettinad style Kaara chutney which goes very well with Idly, Dosa or Wheat Dosa. If hot and spicy chutney's are your favorite, then this is the one to go to. If you wish to reduce the spiciness, just soak the red chillies in water for 10-15 minutes, squeeze and use it along with the other ingredients. This is such a simple and easy to make recipe. Now, off to the recipe!

Ingredients

Small Onions - 10-15 numbers
Tomato - 1, ripe and medium in size
Garlic - 2 cloves
Red Chillies - 2 or 3 (try using byadagi chillies, they give a nice color to the dish)
Salt as required

For Seasoning

Oil, mustard seeds, urad dal and curry leaves as per taste

Method

Grind together the onions, tomato, garlic, red chillies and salt to a smooth paste. You can also add a small piece of tamarind if you want the chutney to be tangy and spicy. Do not add any water to this mixture.

Heat oil in a pan, do the tempering and add the ground mixture. Cook on medium flame until the mixture oozes out oil. Spciy kaara chutney is ready to be enjoyed with any kind of idly or dosa!!

Corn Potato Sabzi with Kasuri Methi leaves

This is a delicious sabzi made with potatoes, corn and kasuri methi leaves (dried methi leaves) cooked with some spices. These kasuri methi leaves have their own unique taste which enhances the flavor of the dish. Potatoes, corn and kasuri methi make a great combination together. This is one of those quick dishes that is just easy for anyone to cook & get this done in no time. Nice curry for a change. And here is the simple and easy recipe!

Ingredients

Potatoes - 3, medium sized
Corn - 1/2 cup
Kasuri methi leaves - 2 tbsp
Onion - 1, chopped
Tomato - 1, chopped
Green chilli - 1, slit lengthwise
Garlic - 2 cloves, minced finely
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - 1&1/2 tsp
Salt and asafoetida as per taste

To Temper

Oil, mustard seeds and curry leaves as per taste

Method

1. Wash and pressure cook the potatoes. Peel the skin and cut them into cubes.
2. Pressure cook the corn and set aside.
3. Heat oil in a pan, do the seasoning. Add the green chilli and minced garlic and saute for a minute. Then add the chopped onions and saute until they turn transparent. Now add the tomatoes and the spice powders and cook until the tomatoes become mushy.
4. Now add the cooked potatoes, corn and salt. Add little bit of water and cook covered for 5-10 minutes until all the flavors blend together. Now crush the dried methi leaves inbetween your palms and sprinkle all over the sabzi. Give a quick stir and keep covered for 2-5 minutes and then turn off the flame. Make sure the dish doesn't stick to the pan at any point of the time. Corn Potato sabzi is ready to be served.

Note: You can replace kasuri methi leaves with fresh methi leaves. But the flavor will be slightly different. I personally love the flavor of kasuri methi rather than the fresh leaves. Do not add too much of kasuri methi as it will give a bitter taste to the curry.