Tomato Blues logo

Home » Recipe Index

Recipe Index

Noolkol Kuruma Recipe

By 2 Comments

HOW TO MAKE NOOLKOL KURUMA?

NOOLKOL KURUMA- A DELICIOUS CURRY MADE WITH KOHLRABI (NOOLKOL).

Noolkol Kuruma

Noolkol kuruma was taught to me by my MIL. She makes a flavor packed mixed vegetable kuruma and they eat it with rice. Yes. That s a thing. And she adds Noolkol to this mixed vegetable kuruma. So one day, when i faced the ominous situation in which i had to consume two noolkols, i decided to make kuruma. And needless to say, it was a hit.

Turnip in Tamil

Noolkol is Kohlrabi in English. It is often confused with turnips. They both belong to the same family as the cabbages and cauliflowers- Cruciferous vegetables. Kohlrabis are also known as Ol-Kopi in many eastern indian states. And these can be eaten raw or cooked. In Tamil, these veggies are called as Kosukizhangu.

As for Noolkol Kuruma, they add a beautiful texture and flavor to it.You can also make this noolkol kuruma with a combination of other veggies like carrot or peas. If you are looking for more kuruma ideas, then check out mixed vegetable kuruma and navratna kurma.

Noolkol KurumaShall we now check out how to make Noolkol Kuruma Step By Step?

Peel and cube noolkol. Place in a pan without any water. Now, pressure cook this for 3 whistles. Let pressure release on its own. Remove and set aside.

Noolkol Kuruma

Grind together coconut, green chili, cumin, fennel, garlic cloves, cashews and ginger in a blender to a smooth paste. Set aside.

Noolkol Kuruma

Heat a pan with oil. Add the whole spices and wait for them to crackle.

Noolkol Kuruma

Once they crackle, add onion and saute till pink and soft. When onions are cooked, add turmeric powder, red chili powder, garam masala powder and coriander powder.

Saute for 30 secs. Add the ground paste, tomatoes and mix well. Saute for 2 to 3 mins. Add a cup of water. Mix well. Simmer for 5 to 6 mins until raw smell of the paste goes away.

Add the cooked noolkol, thawed frozen peas and salt. Mix well. Simmer for 3-4 mins. Once done, garnish with coriander leaves and serve hot.

Your Noolkol kuruma is ready. If you are looking for more noolkol recipes, then try the Raswali Kohlrabi recipe too!

Noolkol Kuruma

Recipe For Noolkol Kuruma

Print Recipe
4.75 from 4 votes

Noolkol Kuruma Recipe

Noolkol Kuruma- A flavorsome curry that uses Kohlrabi (noolkol) in a coconut and fresh spice based paste. Pairs well with roti, dosa, poori and idli
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sides
Cuisine: Tamil
Servings: 4
Author: Anusha Praveen

Ingredients

  • Noolkol Kohlrabi 2 medium peeled and cubed
  • Frozen or fresh peas 1/2 c Thaw if using frozen.
  • Onion 1/2 c finely choppped
  • Tomato 1/2 c finely chopped
  • Oil 1 tbsp
  • Bay leaf 1
  • Cloves 1
  • Cinnamon stick 1 small piece
  • Green cardamom 1
  • Turmeric powder 1 tsp
  • Coriander powder 1 tsp
  • Garam masala powder 1/2 tsp
  • Red chili powder 1 tsp
  • Salt to taste
  • Water 1 c
  • Coriander leaves for garnish
  • To grind together:
  • Coconut 3 tbsp freshly grated
  • Fennel seeds 1/2 tsp
  • Cumin seeds 1 tsp
  • Green chili 2
  • Garlic clove 3
  • Ginger 1 tsp chopped finely
  • Cashews 4
  • Water 1/2 c

Instructions

  • Peel and cube noolkol. Place in a pan without any water. Now, pressure cook this for 3 whistles. Let pressure release on its own. Remove and set aside.
  • Grind together coconut, green chili, cumin, fennel, garlic cloves, cashews and ginger in a blender to a smooth paste. Set aside.
  • Heat a pan with oil. Add the whole spices and wait for them to crackle.
  • Once they crackle, add onion and saute till pink and soft.
  • When onions are cooked, add turmeric powder, red chili powder, garam masala powder and coriander powder.
  • Saute for 30 secs. Add the ground paste, tomatoes and mix well. Saute for 2 to 3 mins.
  • Add a cup of water. Mix well. Simmer for 5 to 6 mins until raw smell of the paste goes away.
  • Add the cooked noolkol, peas and salt.
  • Mix well. Simmer for 3-4 mins.
  • Garnish with coriander leaves and serve hot.

Notes

I have used frozen peas in this recipe.
Fresh peas can also be used.
But in that case, make sure to cook the peas along with the kohlrabi

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Rajasthani Panchmel Dal Recipe

By 2 Comments

HOW TO MAKE RAJASTHANI PANCHMEL DAL?

RAJASTHANI PANCHMEL DAL- A HEARTY DAL WITH A MEDLEY OF 5 LENTILS. PART OF DAL, BAATI, CHURMA

Rajasthani panchmel dal

Rajasthani Panchmel Dal, as the name suggests, is a dish from Rajasthan. This Panchmel dal is a hearty protein rich recipe that involves five types of lentils or dals. This is typically a part of the Dal, Baati and Churma platter.

I had visited a Marwari friend’s house for lunch a few months back. And she had made this delicious platter along with a lip smacking tangy tomato chutney. We gorged on several helpings of baati dripping in ghee along with this luscious Panchmel dal and the churma. The tanginess of the chutney lent a fine balance to the meal.

Rajasthani panchmel dal

I was so smitten by the meal that i recreated it at home. And this Panchmel dal appeared on the menu too. I m including the short video clip that i posted on Instagram for making this dal.

If you love dal, then do check out dosakaya pappu, tomato dal,  mango dal and dal makhani.

Shall we now check out how to make Rajasthani Panchmel Dal in this video?

Recipe For Rajasthani Panchmel Dal

Print Recipe
No ratings yet

Rajasthani Panchmel Dal Recipe

Rajasthani Panchmel Dal- A simple, hearty and protein rich dal made with five types of dals. Tastes best when served as a part of the Dal Baati Churma Platter
Prep Time2 hours
Cook Time20 minutes
Total Time2 hours 20 minutes
Course: Dal
Cuisine: Rajasthani
Servings: 4
Author: Anusha Praveen

Ingredients

  • Whole black urad dal channa dal, toor dal, whole moong dal and masoor dal 1. 5 tbsp each soaked for 2 hours.
  • Onion 1 chopped finely
  • Tomato 2 chopped finely.
  • Ginger and garlic 1 tsp each minced.
  • Bay leaf cloves, cinnamon, green Cardamom 1 each
  • Cumin seeds 1 tsp
  • Whole black pepper corns 1/2 tsp
  • Hing a large pinch
  • Ghee 2 tbsp
  • Salt to taste
  • Turmeric powder 1 tsp
  • Red chili powder garam masala, coriander powder and aamchur powder 1 tsp each
  • Coriander leaves for garnish.

Instructions

  • Soak the dal in water for 2 hours.
  • Pressure cook this with 2 cups water, a pinch of turmeric and salt till mushy.
  • Remove when pressure releases on its own. Mash lightly.
  • Heat a pan with ghee. Add hing and immediately tip in the whole spices.
  • Once they become fragrant, add ginger and garlic and fry till garlic begins to brown.
  • Now, add onions and fry till light brown.
  • Add all spice powders except the aamchur powder and mix well. Do this on low flame.
  • Cook for 30 secs.
  • Next add tomatoes and cook till mushy.
  • Add salt. Next add the cooked dal and mix well.
  • Simmer for 5-6mins. Finish with a sprinkle of aamchur powder and coriander leaves.
  • If you don't have aamchur, add lemon juice just before serving.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Kumbakonam Kadappa Recipe- Sidedish for Idli Dosa

By Leave a Comment

HOW TO MAKE KUMBAKONAM KADAPPA ?

KUMBAKONAM KADAPPA- A DELICIOUS POTATO BASED STEW THAT GOES WELL WITH IDLI AND DOSA.

kumbakonam kadappa

Kumbakonam Kadappa came into my life at a time when i detested eating Idli and Dosa. I was in that phase when i thought eating anything native is uncool. Yes. I was that kid for a couple of years. But well, life and Kadappa happened, i rediscovered food and the rest is history.

So, Kumbakonam Kadappa was introduced to me by my maternal aunt , Nimmi Chikki. My aunt s marital home s core was food. They discussed, lived and breathed on cooking whenever they all met. And they all religiously met every school holiday season and cooked tirelessly for a minimum of ten mouths, round the clock.

When they made idli or dosa for breakfast, Kumbakonam kadappa appeared at the table at least once a week. I happened to taste this once when i was at my aunt’s place for dinner. I was hooked. My mother never makes kadappa. But my mom is my mom and i m me.

kumbakonam kadappa

Which is why we have the recipe for Kumbakonam Kadappa here today with a small video that i shared on Instagram months ago.

If you are looking for more side dishes for idli and dosa, do check out onion thokku, potato stew, coriander chutney and onion chutney.

Shall we now check how to make Kumbakonam Kadappa in the video?

Recipe For Kumbakonam Kadappa

kumbakonam kadappa
Print Recipe
No ratings yet

Kumbakonam Kadappa Recipe- Sidedish for Idli Dosa

Kumbakonam Kadappa- a potato and moong dal stew that pairs well with Idli, Dosa and Aapam
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sides
Cuisine: South Indian
Servings: 4
Author: Anusha Praveen

Ingredients

  • Moong Dal 3 tbsp
  • 2 largish potatoes
  • Coconut oil or any veg oil 1.5 tbsp
  • Onion 1 large chopped finely
  • Ginger 1 tsp chopped finely
  • Curry leaves a few
  • Bay leaf 1
  • Cloves 1
  • Cinnamon 1/2" piece
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Salt to taste
  • To grind together -
  • Fresh grated coconut 2 tbsp
  • Pottu kadalai roasted gram dal 1 tbsp
  • Garlic cloves 2
  • Green chili 3
  • Fennel seeds 1 tsp
  • Water 1/4 cup.

Instructions

  • Pressure cook peeled potatoes and moong dal in 3/4 c water along with a pinch of turmeric separately for 3 whistles.
  • Let the pressure release on its own.
  • Once done, mash the potato and dal well. Set aside.
  • Grind together coconut, pottu kadalai, garlic, green chili and fennel to a smooth paste adding 1/4 c water.
  • Heat a pan with oil. Add bay leaf, clove, cinnamon and pop the mustard seeds.
  • Add urad dal next.
  • Now add ginger.
  • Quickly add onions and curry leaves and cook till onions are just pink and soft. DO NOT BROWN THE ONIONS AT ANY COST.
  • Now, add the cooked dal along with the water. Give it a good mix.
  • Add mashed potatoes next along with salt and mix well.
  • Add 1/2 c of water. Simmer for 2-3 mins.
  • Add the ground paste at this stage and mix well.
  • Simmer on medium flame for about 4-5 mins.
  • Once done garnish with chopped coriander leaves.
  • Serve hot with lemon wedges by the side.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

Indo Chinese Style Paneer Bell Pepper Stir Fry Recipe

By Leave a Comment

HOW TO MAKE INDO CHINESE STYLE PANEER BELL PEPPER STIR FRY?

INDO CHINESE STYLE PANEER BELL PEPPER STIR FRY- A SIMPLE BUT UMAMI PACKED STIR FRY WITH PANEER AND BELL PEPPERS. 

paneer bell pepper stir fry

Indo chinese style paneer and bell pepper stir fry is  a simple, super quick and lip smacking stir fry. This is a different stir fry in two ways. I was feeling experimental a while back and decided to try a different combination of flavors other than the usual soy sauce and chili sauce.

So, i used a Tahini dressing, some sriracha sauce and dark soy sauce. That is the reason behind that gorgeous brown and gloss you can see in these photos here. You can easily switch paneer with tofu or mushrooms and make this a vegan recipe.

To make it gluten free, use liquid aminos instead of soy sauce. I also used some sweet sauce and vegetarian oyster sauce for this. If you do not have access to either of these, try using some maple syrup or honey in place of the sweet sauce. And try using fish sauce in place of the oyster sauce if you are not vegetarian.

Shall we now check how to make Indo Chinese style Paneer Bell Pepper Stir Fry?

Heat a pan with any neutral flavored oil. Fry the ginger and garlic till garlic turns golden.

paneer bell pepper stir fry

paneer bell pepper stir fry

Add chopped onions and bell peppers and saute them on high heat till the bell peppers begin to wilt but are still crunchy.

paneer bell pepper stir fry

paneer bell pepper stir fry

Once done, add the paneer and toss well. Fry till paneer turns golden at the edges. Takes about 3 – 4 mins.

paneer bell pepper stir fry

 

paneer bell pepper stir fry

Once done, combine all the sauces – Tahini, sweet sauce, sriracha, oyster sauce, soy sauce and Vinegar in a bowl. Add this to the pan and mix well.

paneer bell pepper stir fry

 

paneer bell pepper stir fry

Add salt and white pepper powder and mix well.

paneer bell pepper stir fry

Finish with spring onion greens as garnish. Serve hot.paneer bell pepper stir fry

Your Indo Chinese style Paneer Bell Pepper Stir Fry is recipe. Serve hot with fried rice or noodles.

If you are looking for more Indo chinese recipes, then check out sweet and sour vegetables, hakka noodles and paneer fried rice.

paneer bell pepper stir fry

Recipe For Indo Chinese Style Paneer Bell Pepper Stir Fry

Print Recipe
No ratings yet

Indo Chinese Style Paneer Bell Pepper Stir Fry Recipe

Indo chinese style Paneer Bell Pepper stir fry is a simple stir fry that pairs well with fried rice or noodles. It even makes for a good starter.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sides
Cuisine: Indo Chinese
Servings: 3
Author: Anusha

Ingredients

  • Paneer 200 g cubed
  • Bell peppers 1 c chopped into bite sized pieces
  • Onion 1 largish chopped into bite sized pieces
  • Garlic 2 cloves minced
  • Ginger 1 tsp
  • Soy sauce 1/2 tbsp
  • Sriracha sauce 1.5 tbsp
  • Sweet sauce 1/2 tbsp
  • Vinegar 1.5 tsp
  • Tahini sauce 1 tbsp
  • Salt 1/2 tsp
  • White pepper powder 1 tsp
  • Spring onion greens chopped finely 2 tbsp
  • Oil 1.5 tbsp

Instructions

  • Heat a pan with oil.
  • Add garlic and ginger.
  • Once garlic browns, add onion and bell pepper.
  • Fry for 1-2 mins on high heat till pepper begins to wilt but are still crunchy.
  • Add paneer cubes next and fry till the paneer begins to brown on the edges.
  • Mix all sauces in a bowl.
  • Add this to the pan and mix well.
  • Now add salt and white pepper powder.
  • Mix again.
  • Garnish with spring onion greens and serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

 

Verkadalai Sadam Recipe| Quick Peanut Rice Recipe| Navratri Recipes

By Leave a Comment

How To Make Verkadalai Sadam Or Peanut Rice?

VERKADALAI SADAM OR PEANUT RICE- A QUICK RICE MADE WITH ROASTED PEANUTS AND SESAME. 

PEANUT RICE

Verkadalai sadam is a dish made with rice and a spice powder that uses roasted peanuts and sesame. It s traditional during Navratri to make one sundal and one rice dish as neivedyam for the Goddess. This verkadalai sadam is an easy rice that you can make for the golu.

PEANUT RICE

The first day of Navratri is dedicated to Goddess Durga in the form of Maa Shailputri. Karamani sundal (black eyed beans sundal) and ven pongal are ideal Neivedyams for this day.

Shall we now see how to make the verkadalai sadam step by step?

Cook rice in such a way that grains are separate. I used a cup of sona masuri rice and 2 cups of water and pressure cooked for 3 whistles. You may also cook the rice in an electric rice cooker. Once done, let pressure release on its own. Fluff rice with a fork and spread it out on a plate. Add a tsp of oil to the rice and gently mix with a fork. Let cool.

Dry roast the peanuts in a pan. I used my microwave to do this. Also, dry roast sesame seeds, dry red chilies and desiccated coconut on low flame till sesame seeds begin to pop and the coconut turns a light brown. Let cool.

Transfer to a blender along with salt. Grind to a coarse powder. Set aside.

Heat a pan with oil or ghee. Add mustard seeds and once they pop, add urad dal and curry leaves. When urad dal becomes golden, add the rice and the powder. Mix well. Serve hot.

Verkadalai Sadam or PEANUT RICE

If you are looking for more rice recipes for Navratri, then check out recipes for curd rice, sakkarai pongal, ven pongal, lemon rice   and  kovil puliodharai

Recipe For Verkadalai Sadam ( Peanut Rice)

Print Recipe
No ratings yet

Verkadalai Sadam Recipe| Quick Peanut Rice Recipe| Navratri Recipes

Verkadalai Sadam or Peanut rice is a delicious rice preparation made with roasted peanuts and sesame. This makes a great prasadam for Navratri.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Mains
Cuisine: Indian
Servings: 4
Author: Anusha Praveen

Ingredients

  • Rice 2 c cooked refer notes or 3/4 c sona masuri rice.
  • Peanuts 1/4 c
  • Sesame seeds 1 tbsp
  • Desiccated coconut 1 tbsp
  • Dry red chilies 4 to 5
  • Salt to taste
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Curry leaves a few
  • Oil or ghee 1 tbsp

Instructions

  • If you dont have cooked rice on hand, Pressure cook rice with 1.5 c of water for 3 whistles.
  • Let pressure release on its own.
  • Once done , fluff with a fork to separate the grains.
  • Now spread the rice on a plate, add a tsp of oil, mix gently with a fork and let cool.
  • Heat a pan.
  • Dry roast the peanuts, sesame seeds, coconut and dry red chilies one by one. I used the microwave for this.
  • Let cool.
  • Add salt and grind to a coarse powder in a blender.
  • Heat the same pan with oil or ghee.
  • Pop the mustard seeds and add urad dal and curry leaves.
  • When dal begins to brown, add rice and the ground powder.
  • Mix well and serve.

Notes

Short grain rice works best for these recipes.
Make sure that your rice is not mushy.
The grains must be separate.
If you are not confident about cooking this in a pressure cooker, use an electric rice cooker.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Besan Ladoo Recipe| Navratri Recipes

By Leave a Comment

How To Make Besan Ladoo?

BESAN LADOO- A SIMPLE SWEET THAT CAN BE MADE IN MINUTES FOR NAVRATRI. GF.

besan ladoo

Besan Ladoo is bliss in all ways. It is that perfect protein rich winter recipe that ticks all boxes if you plan to hibernate. Just kidding  😆  Tomorrow is the first day of the Navratri golu. And while golu itself means sundal, why does it have to be so limited? Why cant we make some besan ladoo too to enjoy the festivities in full?

Not all days are Sundal days. You do need back ups in case you forget to soak your channa or you run short of coconut. That is exactly when Besan ladoo makes an entry. This is easy, quick and simple. It calls for very few ingredients and can easily be made into large quantities.

besan ladoo

Now, before you begin making besan ladoo, there are some key points to remember. You have to roast the besan slowly over low flame till turns a golden brown and gives out a nutty aroma. This is the step that can make or break your besan ladoo.

Do not rush this process and do not be tempted to roast the flour on high flame. Doing so will burn your besan and under roasting your flour will leave a raw smell in the ladoo. And add just the amount of ghee mentioned. Your ladoos will fall flat after shaping them if you add too much ghee.

I m including a video tutorial on making besan ladoo. This was posted on my Instagram feed a couple of days back.

If you are looking for more recipes for Navratri, then check out links for  mixed beans sundal, chickpea sundal, aata ladoo, moong dal laoo and channa dal sundal recipes.

Recipe For Besan Ladoo

Print Recipe
No ratings yet

Besan Ladoo Recipe| Navratri Recipes

Besan ladoo is a simple yet delicious sweet that can be prepared at a moment's notice. This is an ideal dessert for beginners and is rich in protein.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Indian
Servings: 10
Author: Anusha Praveen

Ingredients

  • Besan chickpea flour/ kadala maavu sieved 1 c
  • Sugar 3/4 to 1 c
  • Cardamom pods 2 to 3
  • Ghee 1/2 c melted
  • Cashews broken 2 to 3 tbsp

Instructions

  • Sieve the besan to get rid of any lumps.
  • This sieved besan must measure a cup.
  • Heat a pan.
  • Add a drop of ghee.
  • Reduce flame to low.
  • Now add the besan to this, stir well and roast the besan till it changes to a golden brown color and gives a nutty aroma.
  • Takes anywhere between 7 to 8 mins. Never leave the besan unattended.
  • Keep stirring as you roast the besan to ensure even roasting.
  • Once done, transfer to a mixing bowl.
  • Add sugar and cardamom pods to a blender.
  • Powder it smoothly.
  • Add this to the besan and mix well using a whisk.
  • Add ghee to the same pan in which you roasted the besan.
  • Heat the ghee and add the broken cashews.
  • Once they turn golden brown, add this to the besan and sugar mixture.
  • Mix well using a wooden spoon
  • Make ladoos once they are warm enough to handle.
  • Keeps well for a week.

Notes

Please note that i have mentioned 1 and 1/2 c of sugar in the video link but only 3/4 c to 1 c sugar here in the recipe. This is because i used a different brand for my first batch and felt it was less sweet. So i had to use more.
3/4 c of sugar is ideal if you are using coarse grain white sugar. Feel free to adjust sweetness.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Broccoli Paratha

By 1 Comment

Step by step guide to make Broccoli Paratha, an Indian-inspired flatbread with the goodness of broccoli. This Paratha is great with just yogurt and some pickles. To make this a complete meal, serve it with a healthy salad and some wholesome dal.

Follow us on Pinterest for delicious pins.

broccoli paratha

 

Broccoli Paratha is a soft paratha made by adding shredded broccoli and spices. This is a great way to include Broccoli in your diet. Also, i call this green paratha whenever it s on the menu, just so that the little Miss eats it.

There is only thing to remember if you want to make a mean broccoli paratha. Make sure that you roll out the parathas and cook them as soon as you knead the dough. These parathas taste best when served hot.

Shall we now check how to Broccoli Paratha step by step?

Chop broccoli into florets. Blanch them in hot water. Drain completely. Make sure there s no water. Once done, shred this finely using a shredder or mince this along with garlic, cumin powder, turmeric powder, chili powder and mix well using a whisk.

Now, add wheat flour,salt and finely chopped onions to  bowl. Add the shredded broccoli and mix again. Begin kneading the dough by sprinkling water little by little. Knead until you have a smooth dough. DO NOT USE MORE WATER. The broccoli releases water eventually and will help in kneading the dough.

Once done, divide the dough into 10 equal parts. Shape each portion into a ball. Flatten the ball into a thick disk. Dust with flour and roll into parathas that are approximately 2mm thick. Do not be tempted to make thin parathas.

When this is done, heat a tawa. Cook the paratha on each side till golden spots begin to appear. Flip, smear oil and cook for 20 secs each side. Remove and drain on a kitchen towel. Repeat the rolling and cooking for the remaining dough.

  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha
  • broccoli paratha

If you enjoy your parathas, then have a look at these too- coriander paratha, methi thepla, gobi paratha, sattu ke parathe

Recipe For Broccoli Paratha

broccoli paratha
Print Recipe
4 from 3 votes

Broccoli Paratha Recipe

Broccoli Paratha- a delicious flatbread made with shredded broccoli, spices and onions. Tastes best when served hot with yogurt and pickle.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Mains
Cuisine: North Indian
Servings: 10
Calories: 118kcal
Author: Anusha Praveen

Ingredients

  • 2 cups Whole wheat flour 2 cups
  • 1/4 cup very finely chopped onion
  • 2 cups Broccoli florets
  • 1 tbsp grated garlic
  • 1 tsp Turmeric
  • 1.5 tsp Cumin powder
  • 1.5 tsp Red chili powder
  • Salt to taste
  • Water for kneading
  • 2 tbsp Oil for cooking the paratha

Instructions

  • Blanch the broccoli florets in boiling hot water.
  • Drain completely. ( see notes)
  • Place this in a shredder along with the spice powders and garlic and shred finely.
  • Place the wheat flour, salt and onions in a large bowl.
  • Add shredded broccoli mixture to the flour and mix well.
  • Sprinkle water little by little and knead into a smooth dough.
  • The dough will be a little sticky.
  • Divide the dough into 10 portions.
  • Shape each portion into a ball.
  • Flatten the ball into a disc.
  • Dust with flour.
  • Roll into 2 mm thick parathas.
  • Heat a tawa.
  • Place the rolled paratha and cook till golden spots appear on both sides, flipping now and then.
  • Smear oil on both sides and cook the paratha again, flipping sides.
  • Remove from tawa and serve hot with yogurt and pickles.

Notes

Do not add more water to the dough. The broccoli will release water eventually and this will be enough to hold the dough together.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 118kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 12mg | Potassium: 170mg | Fiber: 3g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Tomato Garlic Chutney Recipe For Idli Dosa

By 2 Comments

TOMATO GARLIC CHUTNEY FOR IDLI AND DOSA

HOW TO MAKE TOMATO GARLIC CHUTNEY- A SIMPLE BUT DELICIOUS CHUTNEY

tomato garlic chutney

Tomato garlic chutney is my favorite chutney ever. I do not enjoy eating garlic as is. But i like them in my soups and chutney. I learned this chutney from my mom’s tenant many years ago. This chutney tastes best when made with sesame oil and naatu thakkali aka country tomatoes.

The country tomatoes lend a unique tartness to this that rounds off the pungence of the garlic in this tomato garlic chutney. And the sesame oil gives this chutney an earthy flavor. All in all, this is heaven when eaten with piping hot idli or crisp dosa.

Shall we now check how to make Tomato Garlic Chutney stepwise?

Heat a pan with oil. Add dry red chilies and garlic. Fry till garlic begins to brown. Once done, add chopped tomatoes along with salt. Fry this until mushy. Let cool. Grind to a smooth paste. Heat a pan with sesame oil. Pop the mustard seeds and add urad dal. Once dal browns, add curry leaves. Now pour this over the chutney. Mix well.

Please check out onion tomato chutney, tomato mint chutney and green apple chutney for more chutney ideas.

tomato garlic chutney

Recipe For Tomato Garlic Chutney

Print Recipe
5 from 3 votes

Tomato Garlic Chutney Recipe For Idli Dosa

Tomato Garlic Chutney- a simple chutney that tastes great with idli and dosa.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: South Indian
Servings: 1 cup
Author: Anusha Praveen

Ingredients

  • Tomato 3 chopped finely
  • Garlic cloves 15
  • Dry red chilies 3 -4
  • Sesame oil 2 tbsp
  • Salt to taste
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Curry leaves a few

Instructions

  • Heat a pan with a tbsp of oil.
  • Add dry red chili and garlic cloves.
  • Fry till garlic begins to brown.
  • Now, add tomatoes and salt.
  • Cook till tomatoes become mushy.
  • Let cool and grind to a smooth paste.
  • Heat a small pan with remaining oil.
  • Pop the mustard seeds.
  • Add urad dal and once it begins to brown, add curry leaves.
  • Pour this over the chutney.
  • Mix well.
  • Serve with idli or dosa.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

 

Samai Idli Recipe- How to make Little Millet Idli?

By 4 Comments

SAMAI IDLI RECIPE

HOW TO MAKE SAMAI IDLI, IDLI WITH LITTLE MILLET?

samai idli

Samai idli is a healthier alternative to the regular rice based idli recipes. Samai is known as Little millet in English, Samo chawal in Gujarati and Kutki in Hindi. This is basically a millet and can be used as a substitute in many variety rice recipes or used in place of rice in idli, dosa recipes.

Now, the biggest challenge in using millet and brown rice in idli and dosa is achieving the right texture.

The idlis wont be as fluffy as your regular rice idli if you do not use enough water and don’t hydrate them long enough. Also use ice cold water to grind your batter. Overnight fermentation works best in all idli, dosa batter.

Shall we now check how to make Samai Idli step by step?

Soak urad dal in enough water for about 6 hours along with 1 tbsp fenugreek seeds.  Wash brown rice and samai till water runs clear. Add 3 times more water than the quantity of millet and rice. Soak for 6 hours.

While the urad dal is being ground, wash and add 3/4 c of poha ( aval) to the soaking millet+rice.Once done, drain the water from urad dal. Grind this to a fluffy batter using ice cold water for about 15 mins in a wet grinder.

Make sure, you rest the grinder once every 4 to 5 mins, add water as required and grind. I used about 2 cups of ice cold water to grind my urad dal.

Once the dal is done, remove to a big container or bowl. Drain the rice,poha and millet completely. Add this to the grinder along with a cup of ice cold water. Grind to a smooth batter. Again make sure you stop in between, scrape the sides of the grinder, add enough water and grind in 3-4 min intervals. I used 4 c of water for this.

Once done, remove to the container with the ground urad dal. Add salt and mix well. Let it ferment overnight.

The next day, mix the fermented batter well. Grease your idli plates with ghee or oil. Pour a ladle of batter in each groove and steam using a steamer for about 10 -11 mins.

If you find that the batter is too thick, add about a cup of water, mix well and adjust salt. Then proceed to make idli.  You may use the same batter to make dosa too.

Once done, let the idli cool down a bit. Use a wet spoon to scoop them out. Serve hot with tomato chutney.

samai idli

Recipe For Samai Idli

Print Recipe
5 from 2 votes

Samai Idli Recipe- How to make Little Millet Idli?

Samai Idli- healthier idli made with little millet and brown rice.
Prep Time6 hours 30 minutes
Cook Time12 minutes
Total Time6 hours 42 minutes
Course: Breakfast
Cuisine: South Indian
Servings: 30
Author: Anusha Praveen

Ingredients

  • 1 c Samai Little Millet
  • 1 c Brown sona masuri rice
  • 1 c Regular idli rice
  • 3/4 c Poha aval/ avalakki
  • 1 cup Whole white urad dal
  • 1 tbsp Fenugreek seeds
  • 4 tsp Salt or to taste
  • Ice cold water as required. refer notes

Instructions

  • Wash rice and millet thoroughly until water runs clear.
  • Soak this together in 6-8 cups of water for 6 hours.
  • Similarly, wash urad dal and fenugreek seeds till water runs clear.
  • Soak in 4 cups of water for 6 hours in another bowl.
  • Once they are soaked, drain the urad dal and fenugreek completely.
  • Add this to the grinder along with 1 cup ice cold water.
  • Before you begin grinding the urad dal, wash and add the poha to the soaking rice mixture.
  • Grind this for about 15 mins, stopping in between, scraping the sides and adding more ice cold water.
  • Grind the urad dal until its fluffy.
  • Once done, transfer to a big bowl.
  • Now, drain the rice mixture thoroughly.
  • Add to the grinder along with a cup of ice cold water.
  • Grind to a smooth paste.
  • Again, stop in between, scrape the sides , add more ice cold water as required and continue to grind for about 20- 25 mins.
  • Once done, transfer to the same container as the urad dal.
  • Mix well, adding salt.
  • Let it ferment overnight.
  • Once it is fermented, mix the batter again.
  • Grease your idli plates.
  • Pour a ladle of batter in each groove.
  • Steam in a steamer for 10 -12 mins.
  • Once done, let the idli cool a bit.
  • Scoop them out using a wet spoon.
  • Serve with chutney and sambar.

Notes

Ice cold water is recommended because the batter heats up during the grinding process. As a result, we do not get soft idlis.
I used about 6-7 c of ice cold water here.
If you find that your batter is thick after fermentation, add water and mix well.
Your batter must fall freely like a thick sauce or not in lumps when dropped from a ladle.
The idli will not be soft if sufficient water is not added.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Kothavarangai Puli Kuzhambu Recipe| Tangy Cluster Beans

By Leave a Comment

HOW TO MAKE KOTHAVARANGAI PULI KUZHAMBU?

 KOTHAVARANGAI PULI KUZHAMBU-A TANGY GRAVY WITH CLUSTER BEANS AND SHALLOTS.

kothavarangai puli kuzhambu This kuzhambu is a quick and delicious recipe that is best enjoyed with hot rice and ghee or sesame oil. Also called as cluster beans in english,  this kothavarangai or kothavarai is a vegetable that is not liked by many because it is not used rightly. This variety of beans that is available in plenty during the winters, lends itself very well to tangy kuzhambu varieties and also paruppu usili.

This is also a no coconut kuzhambu that uses very minimal spices and the thalippu vadagam. I was given a big batch of this delicious thalippu vadagam by my MIL s friend and have used it extensively in most of my chettinad style kuzhambu recipes.  Use tender kothavarangai for this simple kothavarangai puli kuzhambu for best results.

Substitutes for Kothavarangai:

Kothavarangai is cluster beans in English and is also called kothavarai ( Tamil), Gavarphali( hindi) and gorchikudukaya( telugu). You can use veggies like eggplants or shallots or even just plain garlic and make this kuzhambu.

Thalippu Vadagam:

What s thalippu vadagam? Its sundried lentils and shallot shaped into balls. These are almost always homemade and very popular in the Chettinad cuisine. These are also called Karuvadam in some households. So, if you are wondering if this is an absolute must in this recipe, the answer is yes. Because it adds great flavor and that flavor cannot be imitated by using any other ingredient.

kothavarangai puli kuzhambu

kothavarangai puli kuzhambu
Print Recipe
5 from 1 vote

Kotharavarangai Puli Kuzhambu Recipe

Kothavarangai Puli Kuzhambu- A tangy gravy with cluster beans and shallots. Tastes best with rice and ghee or sesame oil
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Mains
Cuisine: South Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Cluster beans 100 g stringed and chopped into 2 inch bits
  • Shallots 5 to 6
  • Curry leaves a few
  • Tamarind a small gooseberry size soaked in 1 c warm water and made into extract.
  • Salt to taste
  • Sambar powder 1 tbsp
  • Turmeric powder 1 tsp
  • Jaggery a small pinch
  • Thalippu vadagam 1 tbsp crumbled
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Fenugreek seeds 1 tsp
  • Sesame oil 2 tbsp

Instructions

  • Heat oil in a pan.
  • Add mustard seeds and once they pop, add urad dal and fenugreek seeds.
  • When the urad dal begins to brown, add the thalippu vadagam and fry for 30 secs
  • Add curry leaves and shallots next.
  • Fry till shallots turn pink and translucent
  • Add the cluster beans next and mix well.
  • Fry for 3 to 4 mins on medium flame.
  • Once done, add turmeric powder and sambar powder,mix well and fry for 20 secs
  • Add tamarind extract along with salt and jaggery.
  • Simmer till raw smell of the tamarind goes away and the kuzhambu thickens considerably.
  • Serve hot with rice.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Shall we now see how to make Kothavarangai Puli Kuzhambu Step By Step?

Heat oil in a pan. Add mustard seeds and once they pop, add the urad dal and fenugreek seeds.When dal begins to brown, add the thalipu vadagam and curry leaves. Fry for 30 secs. Add shallots next and fry till shallots turn pink and translucent.

When the  shallots are done, add cluster beans, mix well and fry for 3-4 mins. Now, add sambar powder and turmeric powder. Mix well and fry for 30 secs

Once done, add the tamarind extract along with salt and jaggery. Mix well and simmer till raw smell of tamarind goes away and the kuzhambu thickens a bit.

Serve Kothavarangai Puli Kuzhambu with hot rice, ghee and some potato podi curry.

Brinjal Capsicum Curry Recipe

By 2 Comments

HOW TO MAKE BRINJAL CAPSICUM CURRY?

BRINJAL CAPSICUM CURRY- A QUICK TO MAKE CURRY WITH A DELICIOUS COMBINATION OF BRINJAL AND CAPSICUM

brinjal capsicum curry

Brinjal capsicum curry is a winner at my house every time i make it. We like it with chapati, rice and sambar or we just mix it with hot rice and ghee. All we need is a papad to complete the meal. What brinjals lack in terms of nutrition, they make up for in taste. Mr.P never liked them before we got married but now he has grown to like some forms of it.

brinjal capsicum curry

And this Brinjal capsicum curry is one of those forms in which he enjoys eggplants. This is a quick curry that can be made in 15 mins. Make sure you use tender purple eggplants for this. To make the brinjal capsicum curry more colorful, add red and yellow peppers instead of the green ones.

Here is the video for Brinjal Capsicum Curry Recipe:

If you liked and enjoyed the video, please subscribe to our YouTube Channel.

If you are looking for more recipes featuring eggplants ( brinjals), check out  Kathirikai Theeyal, eggplant, enna kathrikai kuzhambu, kathirikai kara kuzhambu

Recipe For Brinjal Capsicum Curry

brinjal capsicum curry
Print Recipe
5 from 1 vote

Brinjal Capsicum Curry Recipe

Brinjal Capsicum Curry- a simple and quick curry with eggplants and green peppers. Pairs well with rotis, rice and chapati
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sides
Cuisine: Indian
Servings: 3
Author: Anusha Praveen

Ingredients

  • Purple brinjals eggplants 10 stalks removed and quartered
  • Capsicum 1 medium chopped into bite size pieces
  • Onion 1 largish sliced thinly
  • Thick tamarind extract 2 tbsp
  • Turmeric powder 1/2 tsp
  • Red chili powder 1 tsp
  • Coriander powder 1 tsp
  • Salt to taste
  • Curry leaves a few
  • Oil 1 tbsp
  • Mustard seeds 1 tsp
  • Cumin seeds 1 tsp
  • Urad dal 1 tsp
  • Hing asafoetida a small pinch
  • Coriander leaves 1 tbsp chopped finely

Instructions

  • Heat a pan with oil.
  • Add the mustard seeds and once they pop, add the urad dal and cumin seeds.
  • Add hing and curry leaves next.
  • Now, add onions and fry till translucent.
  • Once done, add the turmeric powder and mix well.
  • Add red chili powder, mix and add the coriander powder next.
  • Mix well.
  • Add the capsicums next and fry for a min.
  • Now, add the brinjals, mix well.
  • Add tamarind paste and cook for a min.
  • Add salt.
  • Mix again.
  • Cook covered on medium flame for 4 to 5 mins.
  • Once done, open and garnish with coriander leaves.
  • Serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Kadale Bele Obbattu Recipe – Ugadi Recipes

By Leave a Comment

HOW TO MAKE KADALE BELE OBBATTU ( BOBATTALU)?

KADALE BELE OBBATTU- A TRADITIONAL CLASSIC RECIPE WITH CHANNA DAL AND JAGGERY FILLING.

kadale bele obbattu (2)

Kadale bele obbattu is a mandatory recipe for Ugadi, which is the new year day for Telugu and Kannada speaking people. This is also called as Puran poli in Maharashtra and paruppu boli (poli) in Tamil Nadu. Many people believe that making kadale bele obbattu is a tricky business.

kadale bele obbattu (2)

Well, this is partly true. The trick to getting those flaky layers lies in the dough. It is also important that you get the filling cooked to the right consistency. Between coconut poli and kadale bele obbattu, i would say that bele obbattu is easier to make than the first. Also, please remember to use the indian Maida flour for this recipe. All purpose flour may not work as well as maida in kadale bele obbattu.kadale bele obbattu (2)

For a clear and detailed idea on how to make the perfect obbattu, please watch the video below.

Here s the video recipe for Kadale Bele Obbattu:

If you liked our videos and enjoy watching them, please subscribe to our YouTube Channel.

Recipe For Kadale Bele Obbattu:

Print Recipe
No ratings yet

Kadale Bele Obbattu Recipe - Ugadi Recipes

Kadale bele holige- a delicious,traditional ugadi recipe with channa dal and jaggery filling. Tastes best with ghee and milk.
Prep Time8 hours 10 minutes
Cook Time1 hour
Total Time9 hours 10 minutes
Course: Dessert
Cuisine: South Indian
Servings: 10
Author: Anusha Praveen

Ingredients

  • For The Filling:
  • Channa dal 1 cup
  • Jaggery grated 1/2 cup
  • Cardamom powder 1 tsp
  • Turmeric powder 1/2 tsp
  • Ghee 2 tsp
  • For The Cover:
  • Maida 1 cup
  • Sesame oil 100 ml
  • Water 1/2 cup or less
  • Salt 1/2 tsp
  • Turmeric powder 1 tsp
  • For The Kadale Bele Obbattu:
  • Ghee for cooking 2 to 3 tbsp
  • Banana leaves 2
  • Rice flour for dusting
  • Oil for greasing.

Instructions

  • Make the outer cover first because it has to be rested for 6 to 8 hours.
  • To make the dough for the cover, combine maida, turmeric, salt in a wide bowl.
  • Whisk well.
  • Add water little by little and knead into a soft, smooth and sligthtly sticky dough.
  • Add 80 ml of oil to this and knead again until the dough absorbs all of the oil.
  • Pour the remaining oil over the dough, cover and let it rest for 6 to 8 hours.
  • When the dough has rested for the required time, make the filling.
  • Combine channa dal with 4 cups of water and 1/2 tsp turmeric powder.
  • Cook this until the channa dal has just cooked.
  • You should be able to mash it easily with your hands.
  • Once done, remove and drain thoroughly.
  • Now, combine the cooked dal, jaggery and turmeric powder in a blender.
  • Grind to a smooth paste without adding any water.
  • Once done, heat a pan with 2 tsp ghee.
  • Add the filling paste and mix well.
  • Cook on medium flame until all moisture leaves the paste and the paste comes together in a lump without sticking to the pan.
  • If you are able to roll the filling into a ball, that s when its done.
  • Once ready, let cool a bit.
  • Make small lemon size balls of the filling.
  • Now, take out the filling.
  • It will be very stretchy if you try to pinch off a portion.
  • Pinch off a lemon size ball of dough.
  • Grease your palm and gently press the dough ball into a flat disc on your palms.
  • Now, place a ball of filling in the center and cover with the dough by stretching the overhang over it. Watch video for clear steps of this.
  • Press the ball into a flat disc.
  • Dust with rice flour.
  • Now, grease a banana leaf and sprinkle some rice flour over it.
  • Place the dough ball over this and roll like how you would roll a chapati.
  • Once done, heat a tawa.
  • Transfer the rolled out obbatu on the tawa directly by placing the leaf, obbattu side down on the tawa.
  • Cook till golden spots begin to appear on the obbattu.
  • Drizzle ghee around the edges, flip over and cook until golden spots appear on both sides.
  • Place this on a plate, allow it to cool and then stack the obbattu one over the other.
  • This is done so that the obbattu do not stick to each other.
  • Repeat with the remaining dough and filling.
  • Serve hot with ghee and milk.

Video

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Raswali Kohlrabi Sabji Recipe

By Leave a Comment

HOW TO MAKE RASWALI KOHLRABI SABJI?

RASWALI KOHLRABI SABJI- A JUICY CURRY MADE WITH KOHLRABI (NOOLKHOL)

RASWALI KOHLRABI SABJI?

Raswali Kohlrabi sabji is something that i make every time i spot Kohlrabi in the market. I love Kohlrabi for its crunch and texture. I add it to pretty much every dish i can think of, when it is in season. But my favorite way to enjoy this much underrated vegetable is in the form of pickle. This curry comes second on that favorites list.

This raswali kohlrabi sabji is a quick curry that comes together in a few mins. It calls for basic ingredients that are always available in an Indian pantry and can easily be made into a no onion no garlic version. This recipe calls for no onion but uses garlic. In case, you want a satwik raswali kohlrabi sabji, please skip the garlic.

raswali kohlrabi sabji

Here is the video on how to make Raswali Kohlrabi Sabji:

If you liked this video, please subscribe to our YouTube Channel.

Recipe For Raswali Kohlrabi Sabji

Print Recipe
No ratings yet

Raswali Kohlrabi Sabji Recipe

Raswali Kohlrabi Curry is a simple, every day curry made with kohlrabi and carrots. Pairs well with chapatis and rice.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Sides
Cuisine: North Indian
Servings: 3
Author: Anusha Praveen

Ingredients

  • KOHL RABI 1 MEDIUM PEELED CUBED
  • CARROT 1 MEDIUM PEELED CUBED
  • GARLIC CLOVES 2 CRUSHED
  • TOMATOES 2 MEDIUM PUREED
  • CUMIN SEEDS 1 TSP
  • BAY LEAF 1 TORN
  • Spice powders:
  • RED CHILI POWDER 1 TSP
  • GARAM MASALA POWDER 1 TSP
  • TURMERIC POWDER 1 TSP
  • CORIANDER POWDER 1 TSP
  • CUMIN POWDER 1/2 TSP
  • AAMCHUR POWDER 1 TSP
  • DRY GINGER POWDER 1 TSP
  • OIL 2 TSP
  • SALT TO TASTE
  • WATER AS REQUIRED
  • CORIANDER LEAVES 2 TBSP FOR GARNISH

Instructions

  • Pressure cook kohlrabi and carrots with 1/2 c of water for 1-2 whistles.
  • Let pressure release of its own.
  • Once done, heat a pan with oil.
  • Crackle the cumin seeds and add the bay leaf.
  • Add garlic cloves next and fry till it begins to brown.
  • Add the tomato puree and mix well.
  • Add the spice powders and mix.
  • Cook for 30 secs on medium flame.
  • Now, add the cooked kohlrabi and carrots along with the water in which it was cooked.
  • Mix well. Simmer for 3-4 mins.
  • Now, adjust the consistency of the curry to a runny curry, adding water as required.
  • Add salt and mix well.
  • Cook covered for 5-6 mins.
  • Once done, garnish with coriander leaves.
  • Serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Vazhakkai Chips -Raw Banana Chips Recipe

By Leave a Comment

HOW TO MAKE VAZHAKKAI CHIPS- RAW BANANA CHIPS?

VAZHAKKAI CHIPS- A SIMPLE AND QUICK CHIPS WITH RAW PLANTAINS.vazhakkai chips

Vazhakkai chips is something that my mother can make in her sleep. She is a expert when it comes to making these crispy, crunchy and addictive chips. This was a monthly affair in my house when i was a kid. I enjoy eating these chips with sambar sadam, lemon rice or just plain curd rice.

vazhakkai chips

But the best way to eat vazhakkai chips is to just munch on them as soon as amma finishes frying them. The first time when Amma was here in Singapore, i requested her to make these for me and even managed to shoot a small video that i posted on my instagram feed.

A post shared by Anusha Praveen| Tomato Blues (@tomatoblues) on


Stepwise Pictorial For Vazhakkai Chips Recipe

Peel and slice plantains thinly using a mandolin slicer. Spread them out on a plate evenly making sure they dont overlap.

Once done, heat a pan with oil. Drop the plantain slices in batches and fry on low flame till sizzling sound subsides and the plantains become concave.

Once done, remove and add salt, chili powder and hing to the chips and toss well. Store in an airtight container.

vazhakkai chips

 

 

Spinach Ambat Recipe

By Leave a Comment

HOW TO MAKE SPINACH AMBAT?

SPINACH AMBAT- A COCONUT AND DAL BASED SPINACH CURRY MADE KONKANI STYLE

spinach ambat

Konkani style spinach ambat is something that i discovered only last year. This ambat is a creamy dal made with the goodness of coconut. Konkani recipes call for lots of coconut. And this spinach ambat is no exception.

spinach ambat

We love eating spinach ambat with ragi mudde or hot rice. But my favorite way to eat spinach ambat is always with ragi mudde and ghee. You can also use other types of greens like malabar spinach or amaranth. Here i have used a mix of spinach and amaranth.

Recipe For Spinach Ambat

Print Recipe
No ratings yet

Spinach Ambat Recipe

Spinach Ambat- A dal and coconut based spinach curry that tastes best with ragi mudde or hot rice and ghee.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Mains
Cuisine: Konkani
Servings: 3
Author: Anusha Praveen

Ingredients

  • Spinach 1 cup tightly packed chopped finely
  • Amaranth 1/2 cup tightly packed chopped finely
  • Toor dal 1/2 c
  • Turmeric powder 1 tsp
  • Jaggery 1 tbsp
  • Freshly grated coconut 4 tbsp
  • Dry red chilies 4-6
  • Tamarind pulp 1 tbsp
  • Salt to taste
  • Oil 2 tsp
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp

Instructions

  • Grind together fresh coconut, tamarind pulp and dry red chili to a smooth paste, adding 1/2 c of water.
  • Set aside.
  • Clean spinach well.
  • Add this to a wide and deep bottomed pan along with toor dal, salt, jaggery, turmeric powder and 1.5 cups of water. Make sure the dal is on the top layer.
  • Pressure cook this for 3 to 4 whistles. Let pressure release of its own.
  • Once dal is cooked, add the ground paste to the dal and mix well.
  • Now, heat a pan with oil. Add mustard seeds and once they pop, add urad dal and curry leaves. Add the dal mixture to this, mix well and let it simmer on medium flame till frothy.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

If you are interested in more spinach recipes, check out Spinach garlic dal, Avocado spinach paratha and Spinach Kootu

Stepwise Pictorial For Spinach Ambat Recipe

Grind together fresh coconut, tamarind pulp and dry red chili to a smooth paste, adding 1/2 c of water. Set aside.

Clean spinach well. Add this to a wide and deep bottomed pan along with toor dal, salt, jaggery, turmeric powder and 1.5 cups of water. Make sure the dal is on the top layer. Pressure cook this for 3 to 4 whistles. Let pressure release of its own.

Once dal is cooked, add the ground paste to the dal and mix well.

Now, heat a pan with oil. Add mustard seeds and once they pop, add urad dal and curry leaves. Add the dal mixture to this, mix well and let it simmer on medium flame till frothy.

Once done, switch off flame and serve hot.

Methi Dal Recipe – Menthakoora Pappu

By Leave a Comment

HOW TO MAKE METHI DAL-MENTHAKOORA PAPPU?

METHI DAL- MENTHAKOORA PAPPU IN TELUGU. EASY DAL WITH METHI LEAVES.

methi dal

Methi dal is a protein rich and micro nutrient dense dish. This is made with moong dal and methi (fenugreek leaves) and is considered as a low GI, diabetic friendly and healthy dal. But all nutrient aspects aside, methi dal is delicious.

methi dal

Methi dal has a distinct flavor of fresh fenugreek leaves and the addition of moong dal balances the flavors very well. While this methi dal is cooked with tamarind in Andhra, its made with a simple tadka in the northern parts of India.

If you are looking for more dal recipes, do check out Dhaba style dal, Spinach garlic dal, Andhra style tomato dal and Sri lankan dal

Print Recipe
No ratings yet

Methi Dal Recipe - Menthakoora Pappu

Methi dal , a simple dal with fenugreek leaves and moong dal that pairs well with hot rice and fryums. Also goes well with chapati or jeera rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sides
Cuisine: North Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Methi leaves 1 cup tightly packed chopped finely
  • Moong dal 1/2 c
  • Onion 1 small chopped finely
  • Garlic cloves 2 sliced thinly
  • Turmeric powder 1 tsp
  • Hing a large pinch
  • Cumin seeds 1 tsp + 1/2 tsp
  • Coriander powder 1 tsp
  • Red chili powder 1 tsp
  • Salt to taste
  • Ghee 1 tbsp
  • To Temper:
  • Ghee 1 tsp
  • Mustard seeds 1 tsp
  • Cumin seeds 1/2 tsp
  • Dry red chili 1 broken

Instructions

  • Heat ghee in a pan.
  • Add 1 tsp cumin seeds and hing.
  • Once they crackle, add garlic cloves and fry till light brown.
  • Now, add onions and fry till pink and translucent.
  • Add turmeric powder, red chili powder and coriander powder and fry for 30 secs.
  • Next add chopped fenugreek leaves and fry till they wilt.
  • Add the moong dal and a cup of water to this.
  • Now , transfer all this to a deep dish .
  • Add salt to this. Mix well.
  • Pressure cook for 3 whistles.
  • Let pressure release of its own.
  • Once done, mash thoroughly using a masher or a ladle.
  • Heat a pan with 1 tsp ghee.
  • Add mustard seeds and once they pop, add cumin seeds and dry red chili.
  • Pour this over the dal and serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Stepwise Pictorial For Methi Dal Recipe

Heat ghee in a pan. Add hing and cumin seeds. Once they crackle, add garlic and fry till light brown. Once done, add onions and fry till pink and translucent. Next add all spice powders and mix well. Cook on low flame for 30 secs.

Now, add chopped methi and fry till they wilt. Once done, add moong dal and 1 cup of water along with salt. Add this to a deep pan and pressure cook for 3 whistles. Let pressure release of its own. Once pressure releases, mash well with a masher or a ladle.

Heat a tsp of ghee in a small pan. Pop the mustard seeds, crackle the cumin and add dry red chili. Pour over the dal. Now your methi dal is ready.

methi dal

 

Singapore Noodles Recipe

By Leave a Comment

HOW TO MAKE SINGAPORE NOODLES?

SINGAPORE NOODLES- RICE NOODLES AND VEGGIES TOSSED IN A LIGHT CURRY POWDER.

singapore noodles

Singapore noodles is a delicious, gluten free and vegan rice noodles based dish that is chock full of vegetables. Now, i really do not know why this is called Singapore noodles. Because, this dish is not available anywhere in Singapore and is only popular in the West.

Singapore noodles are basically a stir fry dish with rice noodles and veggies or meat. This can be called a cousin of the fried bee hoon that is available across all hawker stalls in Singapore. But this dish is more like a marriage of Indian flavors and the oriental rice noodles.

You can use any curry powder of choice for this recipe. But sambar powder, idli molaga podi etc will not give you the same taste as the real Singapore noodles. I used Mc Cormick’s curry powder for this recipe and i highly recommend it for this particular recipe. (This is not a sponsored post and this is just a recommendation).

Similarly, you can use all the veggies listed here or just stick to a few. Meat also works well in this recipe. Whichever you choose, this is a simple and hearty meal that can easily feed four on a lazy week night.

singapore noodles

Recipe For Singapore Noodles

Print Recipe
No ratings yet

Singapore Noodles Recipe

Singapore noodles - A noodle stir fry made with rice noodles and loads of veggies.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Mains
Cuisine: Asian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Rice noodles 100g
  • Onion 1 largish sliced thinly
  • Capsicum 1 small sliced thinly
  • Mushrooms 1/2 c sliced
  • Carrots 2 tbsp julienne
  • Cabbage 1/4 c shredded
  • Garlic cloves 2 minced
  • Curry powder 1 tbsp
  • Turmeric powder 1/2 tsp
  • Soy sauce 2 tbsp Use Tamari or Liquid Amnos for GF
  • Vinegar 1 tsp
  • Red chili sauce 2 tbsp
  • Sugar 1/2 tsp
  • Salt to taste
  • Oil 1.5 tbsp
  • Lemon juice 2 tbsp

Instructions

  • Cook rice noodles according to packet instructions.
  • Drain and set aside.
  • Heat a pan with oil.
  • Add garlic and fry till it begins to brown.
  • Add onions next along with the capsicum and mix well.
  • Fry till onions begin to brown,
  • Add the curry powder, turmeric powder, salt and sugar at this stage.
  • Mix well and cook for 2 mins on low flame.
  • Now, add the remaining veggies, close and cook till tender but crunchy. This takes 2 to 3 mins on high flame.
  • Once done, add the soy sauce, vinegar and chili sauce.
  • Mix well.
  • Add cooked rice noodles and toss well.
  • Cook on high heat for a minute.
  • Switch off flame.
  • Add the lemon juice next and mix well.
  • Serve immediately.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

Masala Egg Pasta Recipe- Indian style egg pasta

By Leave a Comment

HOW TO MAKE MASALA EGG PASTA- INDIAN STYLE EGG PASTA?

MASALA EGG PASTA- PASTA COOKED INDIAN STYLE WITH MASALA AND SCRAMBLED EGGS.

Masala egg pasta

Masala egg pasta is my favorite way to eat pasta. We are not big pasta fans here. Yes, you heard me right. I make pasta once in six months. When little A was born, i had this bright shining hope that she ll love pasta. But, well, here we are, Little A is 3.5 now and still screws up her face at pasta. Sometimes life gives you such challenges, i tell you.

Masala egg pasta

So whenever i make pasta, i make it in a way that i enjoy it. Pasta with eggs is my favorite after pasta with mushrooms. I like my spice, heat, ginger and garlic in everything i eat and this applies to pasta too. I can never eat bland pasta and that s why masala egg pasta came into being.

Masala egg pasta

This masala egg pasta is a very simple and forgiving dish. You can make it with any pasta you want. Macaroni, spaghetti and fusili are best bets.  And add or reduce spice as you desire. But whatever you do, remember to eat it hot and wash it down with something cold and refreshing.

If you are looking for more pasta recipes, check out this Tomato cheese pasta, Green apple pasta salad and Creamy bell pepper pasta.

Recipe For Masala Egg Pasta

Print Recipe
No ratings yet

Masala Egg Pasta Recipe- Indian style egg pasta

Masala egg pasta - Indian style pasta dish with scrambled eggs, basic indian spices and macaroni pasta.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Mains
Cuisine: Fusion- Indian Italian
Servings: 3
Author: Anusha Praveen

Ingredients

  • Macaroni 1/2 cup
  • Eggs 2 largish
  • Onion 1 medium chopped finely
  • Tomato 1 small chopped finely
  • Capsicum 2 tbsp chopped finely
  • Green chili 1 chopped finely
  • Ginger 1 tsp grated
  • Garlic 1 tsp grated
  • Red chili powder 1 tsp
  • Coriander powder 1 tsp
  • Turmeric powder 1/2 tsp
  • Garam masala powder 1/2 tsp
  • Mustard seeds 1 tsp
  • Salt to taste
  • Curry leaves a few
  • Oil 1 tbsp
  • Water as required
  • Coriander leaves 1 tbsp chopped finely

Instructions

  • Bring 3-4 cups of water to a rolling boil.
  • Add pasta to this and allow it to boil until done.
  • Drain and set aside.
  • Heat a pan with oil.
  • Pop the mustard seeds.
  • Add curry leaves, grated ginger and garlic.
  • Fry till garlic begins to brown.
  • Add onions and fry till pink.
  • Add capsicum and green chili.
  • Fry for a min.
  • Add the spice powders next, mix well and cook on low flame for 30 secs.
  • Add salt and mix well.
  • Break the eggs into the pan and whisk vigorously till everything gets incorporated.
  • Make sure you dont allow the egg to cook fully.
  • While the eggs are still runny, add cooked pasta and mix well.
  • Cook covered for a min.
  • Garnish with coriander leaves.
  • Serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

Oriental Style Cabbage And Pea Sprout Salad

By Leave a Comment

HOW TO MAKE ORIENTAL STYLE CABBAGE AND PEA SPROUT SALAD?

ORIENTAL STYLE CABBAGE AND PEA SPROUT SALAD- CRUNCHY SALAD WITH CABBAGE AND PEA SPROUTS

Oriental style cabbage and pea sprout salad

Oriental style cabbage and pea sprouts salad is something that i made on a whim and was loved by everyone including my H s friends. When i first moved to Singapore, some things were mind boggling. The varieties of mushrooms, fruits and other veggies opened up new avenues. But when i dug deeper, i learned of the local ways of eating.

Oriental style cabbage and pea sprout salad

People in Singapore eat a lot of green leafy vegetables. They have an array of keerai stuff and my personal favorite is their kailan which tastes very similar to spinach. But these pea sprouts take the cake any day for me. Called dow miao in the local language, they are such a fun ingredient to work with. I have made hummus, pesto and use them very often in my salads. They are mildly sweet, crunchy and balance flavors in any salad very well.

Oriental style cabbage and pea sprout salad

This oriental style cabbage and pea sprout salad uses a very simple dressing. It has no complex ingredients and relies on Umami to bring out the best in this salad. Also, this dressing doubles up as a light dip for our spring rolls at times 😆 .

If you are looking for more salad ideas, check out Apple and cucumber salad, Rainbow salad, Thai style quinoa salad and Fresh garden salad. 

Recipe For Oriental Style Cabbage And Pea Sprout Salad

Print Recipe
No ratings yet

Oriental Style Cabbage And Pea Sprout Salad

Oriental style cabbage and pea sprout salad- a simple Umami salad with cabbage and tender pea sprouts.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: Oriental
Servings: 2
Author: Anusha Praveen

Ingredients

  • Purple cabbage 1 c shredded
  • Pea sprouts 1/2 c
  • Celery sticks 1 small sliced thinly
  • Roasted peanuts 2 tbsp
  • For the dresssing:
  • Sesame oil 1 tbsp
  • Soy sauce 1 tbsp
  • Grated ginger 1 tsp
  • Garlic 1 clove grated
  • Lemon juice 1 tbsp
  • Crushed white pepper 1 tsp
  • Salt to taste
  • Brown sugar 1 tsp
  • Coriander leaves 1 tbsp chopped finely

Instructions

  • Combine all the ingredients for the dressing in a large bowl. Whisk thoroughly until well incorporated.
  • Now, add cabbage, celery and pea sprouts.
  • Toss well making sure the dressing and the veggies are mixed well.
  • Add roasted peanuts just before serving.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

Thinai Arisi Nellikai Sadam Recipe- Foxtail Millet Gooseberry Rice

By 3 Comments

HOW TO MAKE THINAI ARISI NELLIKAI SADAM?

THINAI ARISI NELLIKAI SADAM- INDIAN GOOSEBERRY RICE USING FOXTAIL MILLET

thinai nellikai sadam

Thinai nellikai sadam is a millet based dish made using the Indian gooseberry aka Amla. We were never big on millet till a year ago. But suddenly, we started enjoying millet and i have been experimenting with various ways to incorporate millet in our diet.

thinai nellikai sadam

I have found that foxtail millet (thinai in Tamil) has been the most challenging so far. No matter how hard you try, you can never easily fall in love with this particular millet. So i choose recipes where we can mask the taste of this foxtail millet easily.

This thinai nellikai sadam happened for the very same reason. The flavors come together beautifully in this dish. The nuttiness of the millet is rounded off well by the tang of the lemons and the astringent flavors of the Amla.

If you are looking for more millet recipes, please check varagu arisi dosai, ragi chapati and millet flakes parfait .

Recipe for Thinai Nellikai Sadam

Print Recipe
5 from 1 vote

Thinai Arisi Nellikai Sadam Recipe- Foxtail Millet Gooseberry Rice

Thinai nellikai sadam, an easy variety rice with foxtail millet and indian gooseberry.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Mains
Cuisine: South Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Foxtail millet 1/2 c
  • Amla 3 medium grated
  • Peanuts 3 tbsp
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Green chili 3 to 4 slit lengthwise
  • Hing a small pinch
  • Lemon juice 1 tbsp
  • Salt to taste
  • Turmeric powder 1/2 tsp
  • Curry leaves a few

Instructions

  • Cook the millet with 3 cups of water and salt in a wide pan till done.
  • Once done, drain thoroughly and spread on a plate.
  • Heat a pan with oil.
  • Add the peanuts and fry till golden. Drain on a kitchen towel.
  • Add mustard seeds and once they pop, add the green chilies, urad dal and curry leaves.
  • Add turmeric and hing next and turn down the flame.
  • Now add grated gooseberry and mix well.
  • Add salt and mix.
  • Add the cooked millet to this and mix thoroughly.
  • Switch off flame and add lemon juice.
  • Mix well.
  • Serve immediately.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Stepwise Pictorial For Thinai Nellikai Sadam

Add millet, salt and 3 cups of water to a wide pan. Cook till done and drain. Spread on a plate and allow to cool. Heat oil in a pan. Add the peanuts and roast till golden. Drain.

Now, pop the mustard seeds and add urad dal, green chilies, curry leaves, hing and turmeric powder. Turn the flame down and add grated amla. Mix well. Add salt. Mix again. Next add the peanuts and mix well

Once done, add the cooked millet and mix well. Switch off flame and add lemon juice and mix gently.

Thinai Nellikai Sadam is now done and ready to be served.

thinai nellikai sadam

Besan Bhindi Recipe- Besan Wali Bhindi

By 3 Comments

Besan Bhindi or Besan Wali Bhindi is a Rajasthani style okra curry. This is a dry okra curry that is packed with the flavors of Indian ground spices. You can serve this crispy bhindi fry with Besan as an appetiser or as a part of the main course with a Paneer sabzi and other vegetables.

bhindi besan

This crispy  fry is the new way to enjoy okra in our house. We love okra at the Praveen’s. And if it is a dry curry that has okra, we are all starry eyed. The little miss loves raw okra, by the way. And she struggles calling it okra or vendakka and ends up christening it as beans. OK.  I guess that is enough trivia.

bhindi besan

Now the secret to making the perfect besan bhindi lies in roasting the besan to a very light brown shade on a low flame. If you do not roast the besan well, then the raw smell of besan will dominate your curry and you ll end up hating bhindi besan. Also, make sure you don’t slice the okra too thin or you ll have a slimy curry. Yes, one thing to get non slimy okra is to not slice it too thinly.

If you are looking for more ways to enjoy okra, then do try bindi do pyasa and Achari Bhindi recipes.

Print Recipe
3.67 from 3 votes

Besan Bhindi Recipe- Besanwali Bhindi

Bhindi besan aka besanwali bhindi is a flavorful yet simple dry curry with okra and roasted besan. Pairs well with roti and rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sides
Cuisine: North Indian
Servings: 3
Author: Anusha Praveen

Ingredients

  • 2 tbsp Besan chickpea flour/ kadala maavu 1.5 tbsp
  • 1.5 tbsp Oil 1.5 tbsp
  • 250 g thinly sliced Bhindi okra/ Lady's fingers 250 g sliced thinly
  • 3/4 cup finely chopped Onion
  • 2 tsp finely chopped garlic
  • 1 tsp Red chili powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1/2 tsp Aamchur powder
  • 1/2 tsp Turmeric powder
  • 1/8 tsp Hing a small pinch
  • 1 tsp Cumin seeds 1 tsp
  • 1 tsp Salt or to taste

Instructions

  • Heat a pan and dry roast besan until light brown and fragrant. Do this on a low flame to avoid burning.
  • Remove from pan and set aside.
  • Heat oil in the same pan .
  • Add cumin seeds and once they crackle, add hing and garlic.
  • Fry till light brown.
  • Now, add chopped onions and fry till pink.
  • Add all spice powders except the aamchur powder next and mix well.
  • Cook on medium flame for 30 secs.
  • Add okra next and mix well.
  • Cook till all slime disappears and okra becomes brown around the edges.
  • Add salt at this stage and mix well.
  • Cook for a min.
  • Sprinkle aamchur powder at this stage and mix well.
  • Add besan next by sprinkling evenly on the okra.
  • Mix well.
  • Cook on low flame for 1 min.
  • Once done, serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Step By Step tutorial to make Besan Bhindi Masala

 

Heat a pan and dry roast besan until fragrant and light brown. Set aside.

Heat oil in the same pan. Crackle the cumin seeds and add garlic cloves. Once garlic begins to brown, add onion and fry till pink.

Once done, add all the spice powders except the aamchur powder and mix well. Cook for 30 secs. Add the sliced bhindi and mix well. Cook till all moisture and slime goes away and the bhindi becomes limp and begins to brown around the edges. Takes 6-7 mins.

Now, sprinkle the aamchur powder and mix well. Next add roasted besan flour by sprinkling evenly. Mix well. Cook for 1-2 mins on medium flame. Once done, serve hot.

More Bhindi Recipes

If you enjoyed this pan-fried Besan Bhindi, then here are more Bhindi recipes for you.

Stuffed Pavakai Recipe- Barvan Karela Recipe

By Leave a Comment

HOW TO MAKE STUFFED PAVAKAI (BARVAN KARELA)?

STUFFED PAVAKAI- BABY BITTER GOURDS STUFFED WITH AN ONION PEANUT STUFFING AND PAN FRIED

Stuffed pavakai (1)

Stuffed Pavakai is my favorite way to enjoy bitter gourds. I like making stuffed pavakai as a side dish for sambar sadam in particular. Not that, its welcome only then. Everyone at home loves pavakai with the exception of the tiny human who only likes to eat bitter gourd chips.

Stuffed pavakai (1)

This stuffed pavakai is made with midi pavakai or baby bitter gourds. My mother makes an amazing gojju with these and i really hope i can share the recipe with you all soon. Now, this pavakai has a sweet, sour and spicy filling to balance the bitterness in the vegetable. Make it and i assure you, any bitter gourd hater will fall in love with this vegetable.

Recipe For Stuffed Pavakai

Print Recipe
No ratings yet

Stuffed Pavakai Recipe- Barvan Karela Recipe

Stuffed Pavakai- Baby bitter melons/ bitter gourds stuffed with a sweet, spicy and tangy filling and pan roasted.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Sides
Cuisine: South Indian
Servings: 4
Author: Anusha Praveen

Ingredients

  • Baby bitter gourds 10 - 12 split and seeds removed
  • Onion 1 medium chopped finely
  • Dry dessicated coconut 1 tbsp
  • Tamarind pulp tamarind paste 1 tbsp
  • Jaggery 1 tbsp
  • Roasted peanuts 2 tbsp
  • Chili powder 1 tsp
  • Sambar powder 1 tsp
  • Salt to taste
  • Oil 2 tbsp

Instructions

  • Heat a pan with 2 tsp oil.
  • Add onions and fry till pink.
  • Add roasted peanuts and cocounut .
  • Mix well.
  • Add tamarind pulp ,salt, jaggery, sambar powder and chili powder.
  • Mix well.
  • Cook for 30 secs on low flame.
  • Once done, let cool and grind to a paste without adding any water.
  • Now, stuff each half of the bitter gourd till full.
  • Once done, heat remaining oil.
  • Pop the mustard seeds and add urad dal.
  • Allow the dal to become golden brown.
  • Add turmeric powder.
  • Once done, place the bitter gourds one by one filling side up and cook on medium flame for about 2 mins.
  • Then flip the gourds over and roast on the stuffing side till edges are golden. Takes about 5 to 7 mins.
  • Serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Shall we now check how to make Stuffed Pavakai step by step?

Once done, let cool and grind to a paste without adding any water. Stuff this filling in each bitter gourd half till full.

Now, heat a pan with oil. Pop the mustard seeds and add urad dal. Add turmeric powder. Once the dal becomes golden,  place the bitter gourds gently stuffing side up. Cook for 2-3 mins. Once done, flip over and cook till the other sides are all evenly golden brown.

Stuffed pavakai (1)

Your stuffed pavakai is now ready to be served.

Capsicum Masala Curry Recipe

By Leave a Comment

HOW TO MAKE CAPSICUM CURRY?

CAPSICUM MASALA CURRY- A COLORFUL BELL PEPPER GRAVY WITH A SESAME SEED PEANUT GRAVY BASE.

capsicum masala curry

Capsicum masala curry is a marriage of a basic tomato onion based gravy and salan. Now, when i thought about posting mirchi ka salaan on the blog, i decided against it because, well, i m not a fan. Yes. I hate salaan or salan. But this capsicum masala is mid way and floats my boat.

I m usually wary of ordering curries in restaurants. I m of the opinion that they just serve the same onion tomato gravy with different names and vegetables. So, i m always experimenting new ways of making curries for the family.

This nutty gravy base has peanuts, coconut and sesame and is also wholesome in terms of nutrients.

capsicum masala curry

I have used all three colors of capsicums for this recipe to make it more colorful. But you can always choose to add any one. Also, i had roasted peanuts on hand and hence skipped the steps. Please roast your peanuts and add them to the gravy.

Capsicum Masala Curry Video- If you enjoy our videos, please subscribe to our YouTube Channel. Thank you.

Here are some more capsicum recipes that you may enjoy- capsicum zunka, capsicum pulao, red bell pepper chutney, capsicum rice

Recipe For Capsicum Masala Curry

Print Recipe
5 from 1 vote

Capsicum Masala Curry Recipe

Capsicum Masala Curry- A colorful curry made with a sesame, coconut and peanut based gravy.Pairs well with pulao, rotis and naan.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Sides
Cuisine: Indian
Servings: 4
Author: Anusha Praveen

Ingredients

  • Capsicum red, green&yellow
  • mixed and chopped 1 cup
  • Onion 2 medium chopped finely
  • Tomatoes 3 medium chopped finely
  • Garlic 2 sliced
  • Ginger 1 tsp chopped
  • Sesame seeds 2 tsp
  • Dry coconut kopra 2 tbsp
  • Roasted peanuts 1.5 tbsp
  • Salt to taste
  • Oil 1 +1 tbsp
  • Cumin seeds 1 tsp
  • Coriander leaves for garnish
  • Water as needed
  • Spice Powders-
  • Cumin powder 1/2 tsp
  • Coriander powder 1 tsp
  • Red chili powder 1 tsp
  • Garam masala 1/2 tsp
  • Aamchur powder 1/2 tsp
  • Turmeric powder 1/2 tsp

Instructions

  • Heat a pan and dry roast desiccated coconut and sesame seeds till seeds begin to pop. Make sure you do this on low flame.
  • Also,roast peanuts until crunchy and set aside.
  • Now, heat 1 tbsp oil in the same pan and fry the capsicum for a min or two. Take care not to over cook.
  • Once done, drain and set aside.
  • To the same pan, add garlic, ginger and saute for 20 to 30 secs.
  • Now, add onion and fry till golden.
  • At this stage, add all the spice powders, reduce flame and cook for 1 min.
  • Now, add tomatoes along with salt and mix well.
  • Cook till tomatoes become mushy.
  • Once done, add roasted sesame, coconut and peanuts.
  • Let cool.
  • Grind to a smooth paste in a blender adding little water if necessary.
  • Return the pan to the flame.
  • Add remaining oil.
  • Now add the ground masala, reduce flame and mix well.
  • Cook this paste on medium flame for 5 mins.
  • Add the fried capsicums, adjust seasoning.
  • Mix well.
  • Simmer for 2 to 3 mins.
  • Once done, garnish with coriander leaves.
  • Serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Bengali Vegetable Pulao- Polao recipe

By Leave a Comment

Step by step guide on how to make easy Bengali Vegetable Pulao, also called as Bengali vegetable fried rice, step by step? Traditionally served in Bengali weddings, this subtle and delicate flavored pilaf is a delight with Dal or Chole or Paneer.Naturally vegan and gluten-free and chock full of veggies and nuts, this fried rice makes for a great lunch box treat.

Come join us on Pinterest to find delicious pins.

bengali vegetable pulao

What is Bengali Vegetable Fried Rice?

The Bengali Polao and fried rice are two different things. Polao is made with Gobindobhog rice, a fragrant short-grained rice and goes by names like Sweet Pulao, Basanti Pulao and Mishti Pulao. But this vegetable fried rice or vegetable Pulao is a wedding special and uses Basmati. Made with fresh veggies and crunchy nuts, it is served at Bengali weddings with fish fry, and fish Kalia. 

Ingredients

Bengali vegetable pulao is something that I make on a repeat basis. I love how the veggies add color and crunch to this pulao while the nuts and raisins lend a sweetness to it. This is a very simple recipe and I highly recommend that you cook the rice on stove top for best results.

Also, chopping the veggies right is very crucial for making the best Bengali style pulao. Please be generous with the cashews and raisins, for I find that they lend a beautiful and delicate flavor to this pulao. This pulao is a great option if you are hosting parties because it can easily be scaled up to make larger quantities.

How to make Bengali Pulao?

Wash basmati rice in water till water runs clear. Drain, add water and let soak for 20 mins. In the meanwhile, prep all your veggies and mix the seasoning. Set aside.

Once rice is soaked, add one more cup of water to it and salt and cook on stove top till 90% done. This is so because the rice will cook further in the last few steps. We definitely dont want mushy rice here. So your rice must be a tad under cooked. Switch off flame and drain rice completely. Fluff with a fork.

Now, heat a large pan with oil and ghee. Once hot,Add cashews and fry till golden. Drain. Tip in raisins and fry till they are puffed up.  Add whole spices along with green chili  and cook for 10 to 20 secs.

Now, add the veggies and mix well. Cook this on high flame to preserve crunch and color. Your veggies must be crunchy and yet cooked. Takes no more than 3 mins on high flame.

Putting the Polao together

Next, divide the rice into two batches. Add one batch to the pan and spread evenly. Add half of the seasoning mix. Do not mix this. Add remaining rice and spread evenly. Sprinkle the remaining seasoning over the rice. Now, gently mix in the rice using a folding motion. Once, everything mixes up properly, place on low flame and cook covered for 10 mins. Your pulao is ready. Garnish with coriander leaves and serve hot with kadai paneer, dhaba style dal or shahi paneer.

bengali vegetable pulao

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried this recipe of Pulao in Bengali style? We value your thoughts and comments! Please rate this recipe and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

bengali vegetable pulao
Print Recipe
No ratings yet

Bengali Vegetable Pulao Recipe

Bengali Vegetable Pulao- A light and flavorful rice dish with veggies, nuts and raisins.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Mains
Cuisine: Bengali
Servings: 2
Calories: 660kcal
Author: Anusha Praveen

Ingredients

  • 1 cup Basmati rice
  • 2+1 cups Water
  • 2 tbsp Oil
  • 1 small Bay leaf
  • 2 whole cloves
  • 1/2 inch Cinnamon stick
  • 2 green Cardamoms

Veggies

  • 1/2 cup Carrot peeled and cubed into 1 cm cubes
  • 1/2 cup Beans stalks removed and sliced diagonally.
  • 1/4 cup green peas both fresh and frozen work

Spice mix

  • 1 tsp Freshly cracked black pepper
  • 1 tsp Garam masala
  • 2 tsp Salt or to taste
  • 1 tsp Sugar
  • 12 whole cashews halved
  • 2 tbsp raisins

Instructions

Soaking the rice

  • Wash basmati rice in water till water runs clear.
  • Drain, add water and let soak for 20 mins. In the meanwhile, prep all your veggies and mix the seasoning. Set aside.

Cooking the Basmati rice

  • Once rice is soaked, add one more cup of water to it and salt and cook on stove top till 90% done.
  • Switch off flame and drain rice completely.
  • Fluff with a fork. Set aside.

Sauteeing veggies and frying the nuts and raisins

  • Now, heat a large pan with oil.
  • Once hot,Add cashews and fry till golden.
  • Drain. Tip in raisins and fry till they are puffed up.
  • Add whole spices along with green chili and cook for 10 to 20 secs.
  • Now, add the veggies and mix well.
  • Cook this on high flame to preserve crunch and color.
  • Your veggies must be crunchy and yet cooked. Takes no more than 3 mins on high flame.
  • Next, divide the rice into two batches.
  • Add one batch to the pan and spread evenly.
  • Add half of the seasoning mix.
  • Do not mix this.
  • Add remaining rice and spread evenly.
  • Sprinkle the remaining seasoning over the rice.
  • Now, gently mix in the rice using a folding motion.
  • Once, everything mixes up properly, place on low flame and cook covered for 10 mins.
  • Garnish with coriander leaves and serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 660kcal | Carbohydrates: 101g | Protein: 17g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 2585mg | Potassium: 666mg | Fiber: 8g | Sugar: 6g | Vitamin A: 5498IU | Vitamin C: 11mg | Calcium: 180mg | Iron: 4mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Pulao Recipes

If you enjoyed this Bangladeshi Pulao, then here are some more pilaf recipes.

Dhania Chole Masala Recipe- Hara Dhania Channa Masala

By Leave a Comment

 How To Make Dhania Chole Masala?

DHANIA CHOLE MASALA- ALSO HARA DHANIA CHANNA MASALA IS A CILANTRO FLAVORED CHICKPEA CURRY.

dhania chole masala (3)

Dhania chole masala is a refreshing change to the regular channa masala that we make. I came across this fresh coriander flavored chole masala in one of my friends’ feed on instagram. And i was instantly sold because my love for fresh coriander is quite deep.The recipe is from Chef Sanjeev Kapoor’s website. I did not make any changes to the recipe because i liked how it came about.

dhania chole masala (3)

Shall we now check how to make Dhania Chole Masala step by step?

Soak channa in enough water for 8 hours. Drain water, add fresh water and salt and pressure cook till channa is cooked and tender. Drain half the water from the cooked channa and set aside the rest.

Heat a pan and dry roast cumin, cloves, cinnamom, black cardamom and coriander for 1 min on low flame. Let cool and grind to a smooth powder.

Combine green coriander leaves, green chilies and 1/4 cup of water and grind to a smooth paste in a blender. Set aside.

Heat a pan with 3 tbsp ghee. Add ginger garlic paste and saute for 30 secs.Add onions and saute until pink and translucent.

Once done, add the freshly ground masala, all spice powders except aamchur powder and mix well. Cook for 30 secs on low flame. Then add the ground coriander paste and mix well. Cook for 2 mins on medium flame. Immediately add the cooked channa along with the water and mix well. Adjust salt. Simmer for 5 mins. Sprinkle aamchur powder once done, close and let stand for 5 mins before serving.

That is all. Your Dhania chole masala is ready. Serve hot with fluffy poori, chapati or naan.

Dhania Chole Masala step by step

Recipe For Dhania Chole Masala

Print Recipe
No ratings yet

Dhania Chole Masala Recipe- Hara Dhania Channa Masala

Dhania Chole Masala- A cilantro flavored chickpeas curry that goes well with naan, poori, pulao and chapati.
Prep Time8 hours
Cook Time40 minutes
Total Time8 hours 40 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4
Author: Anusha Praveen

Ingredients

  • Chickpeas channa 1 cup
  • Fresh green coriander 200 g stalks removed and chopped finely
  • Green chilies 2
  • Onions 2 chopped finely
  • Ginger garlic paste 1 tsp
  • Ghee 3 tbsp
  • Salt to taste
  • Red chili powder 1 tsp
  • Black salt 1 tsp
  • Ginger 1 tsp julienne
  • Green chili 1 sliced thinly.
  • Garam masala 1/2 tsp
  • Aamchur powder 1 tsp
  • To roast and grind
  • Cloves 2
  • Cumin seeds 1 tsp
  • Coriander seeds 1 tbsp
  • Cinnamon stick 1/2" piece
  • Black cardamom pods from 1 cardamom

Instructions

  • Soak channa for 8 hours in enough water.
  • Once soaked, drain water, add 2.5 to 3 cups of water along with salt and pressure cook for 4 whistles until soft and cooked.
  • Once done, remove, drain and half the water from the channa and set aside.
  • Heat a pan and dry roast the whole spices on low flame till aromatic.
  • Let cool and grind to a smooth powder.
  • Combine coriander leaves and green chilies with 1/4 c water and grind to a smooth paste in a blender.
  • Heat pan with ghee.
  • Add ginger garlic paste and saute for 30 secs.
  • Add chopped onions next and fry till pink.
  • Now, add the fresh ground masala along with all other spice powders except aamchur powder.
  • Mix and cook on low flame for 30 secs.
  • Add ground coriander paste and mix well
  • Cook for 2 to 3 mins on medium flame.
  • Add the cooked channa along with salt next.
  • Mix well and simmer for 5 mins on medium flame.
  • Once done, sprinkle aamchur powder on top and let sit for 5 mins .
  • Serve hot garnished with ginger julienne and green chilies.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

Eggless Dates And Walnut Cake Recipe

By 4 Comments

HOW TO MAKE EGGLESS DATES AND WALNUT CAKE?

EGGLESS DATES AND WALNUT CAKE- A SIMPLE MIX AND BAKE COFFEE CAKE WITH DATES & WALNUTS.

eggless dates and walnut cake

This eggless dates and walnut cake is my coffee cake dream come true. It is a rich cake that has the goodness of dates and walnuts. And it uses very minimal butter. It also does not use chock full of sugar and relies on the sweetness of dates. The only change i would make in the cake the next time would be to add a dash of brandy or rum.

eggless dates and walnut cake

This eggless dates and walnut cake has been adapted from here. This cake will have you covered if you have forgotten to soak your fruits in time for the traditional plum cake. And this will also come together in a pinch. The original recipe suggests that a 7 inch round pan be used. But i only have a 6 inch round pan and so i poured the remaining batter into a mini loaf pan and it baked into a beautiful loaf. This is why you are seeing loaf slices too in the pictures.

eggless dates and walnut cake

And finally, i replaced the eggs with flax eggs as i baked this for my in laws and family in India. The nutty taste of the flax eggs further deepened the flavors in the cake and i did not miss the richness eggs offer in a cake for once.

If you are looking for more eggless bakes, then click here –Complete collection of eggless bakes

Recipe For Eggless Dates and Walnut Cake

Print Recipe
No ratings yet

Eggless Dates And Walnut Cake Recipe

EGGLESS DATES AND WALNUT CAKE- A SIMPLE MIX AND BAKE COFFEE CAKE WITH DATES & WALNUTS.
Prep Time1 hour 10 minutes
Cook Time50 minutes
Total Time2 hours
Course: Dessert
Cuisine: International
Servings: 10
Author: Anusha Praveen

Ingredients

  • Dates 25 pitted and chopped.
  • Boiling hot water 1 cup
  • Baking soda 1 tsp
  • Baking powder 1.5 tsp
  • All purpose flour 2 cups 240 g
  • Sugar 3/4 cup
  • Butter 50 g melted
  • Salt a pinch
  • Walnuts a handful
  • Flax meal 2 tbsp
  • Water at room temperature 6 tbsp
  • Vanilla 1 tsp
  • Milk 2 tbsp

Instructions

  • Place the dates in a large bowl. Make sure the bowl is large enough to add all the ingredients for the batter and mix.
  • Pour the boiling water over the dates, mix once and let sit for an hour.
  • In the meanwhile, mix the flax meal with 6 tbsp water and set aside.
  • After an hour, the dates would have softened and the water would have cooled down.
  • Preheat oven to 180C (350F).
  • Grease a 6" round cake tin and line the parchment with a bottom. Similarly, grease and line a mini loaf tin.
  • Now sift flour, baking soda, baking powder, sugar and salt together in another bowl.
  • Pour the flax egg, melted butter, vanilla and milk into the dates mixture and mix well using a whisk.
  • Add the flour mixture to the dates mixture and mix gently using a whisk until you see no streaks of flour.
  • Add walnuts to the batter and mix well.
  • Pour batter into a greased pans and bake in the preheated oven for 40 -50 mins or until a skewer inserted in the middle comes out clean.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Maa Vathal Kuzhambu Recipe- Stepwise Recipe

By 2 Comments

HOW TO MAKE MAA VATHAL KUZHAMBU?

MAA VATHAL KUZHAMBU- SUN DRIED MANGOES, EGGPLANTS IN A TANGY SAUCE.

Kathirikai maavathal kuzhambu

Maa vathal kuzhambu is a delicious concoction of sun dried mangoes and eggplants cooked along with several other ingredients. Like every self respecting kuzhambu lover, i love eggplants in kuzhambu. But little did i know that sun dried mangoes aka maa vathal,added to kuzhambu, can take it to another level.

Kathirikai maavathal kuzhambu

I get my stash of maa vathal from my MIL s friend every year. They have a small orchard of fruit trees and their mangoes are delicious. Mrs.S knows my love for new recipes and hence sends me edible gifts almost every time i visit India. And the maa vathal is one among them.

Kathirikai maavathal kuzhambu

Maa vathal is nothing but mangoes dried in sun until wrinkly and ugly. But hey, do not let appearances deceive you. This kuzhambu finds its way on to my table every winter. Yes, winter. We love this maa vathal kuzhambu with hot rice and appalam. I make it whenever we feel like indulging ourselves in some spicy fare.

Shall we now see how to make maa vathal kuzhambu step by step?

Soak the vathal in hot water for about 20 mins. Drain water and set aside. Similarly, soak a small ball of tamarind in hot water and make a thick tamarind extract.

Heat a pan with sesame oil. Add the shallots and garlic and saute till they turn brown. Once done, add eggplants and tomatoes and fry till mushy.

At this stage, add all the spice powders and mix well. Cook for 30 secs. Now, add the sun dried mango pieces and mix well. Add tamarind extract next along with salt and jaggery and mix well. Let it simmer until raw smell of tamarind goes away

Grind coconut and a tsp of rice flour along with water to a smooth paste. Add the coconut paste to the kuzhambu and mix well. Simmer till kuzhambu thickens. Once done , switch off flame.

Heat a small pan with sesame oil. Add mustard seeds and allow to pop. Once they pop, add the remaining ingredients for tempering. Pour tempering over the kuzhambu and mix well. Serve hot with rice and appalam.

If you are a kuzhambu lover, then check out recipes for ennai kathirikai kuzhambu, kathirikai kara kuzhambu, dhania kuzhambu and milagu kuzhambu.

Recipe For Maa Vathal Kuzhambu

Print Recipe
5 from 1 vote

Maa Vathal Kuzhambu Recipe

Maa Vathal Kuzhambu- Sun dried mangoes and eggplants in a tangy sauce.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Mains
Cuisine: South Indian
Servings: 3
Author: Anusha Praveen

Ingredients

  • Eggplants 2 quartered
  • Shallots 6 to 8
  • Garlic cloves 4
  • Tomato 1 small chopped finely
  • Maa Vathal 8 pieces
  • Tamarind 20 g
  • Hot water 1 cup
  • Salt to taste
  • Jaggery 1 tsp
  • Rice flour 1 tsp
  • Fresh grated coconut 2 tbsp
  • Water 2 tbsp
  • Kuzhambu milagai thool 1 tsp
  • Red chili powder 1 tsp
  • Coriander powder 1 tsp
  • Turmeric powder 1/2 tsp
  • Tempering-
  • Mustard seeds 1 tsp
  • Fenugreek seeds 1tsp
  • Fennel seeds 1/2 tsp
  • Curry leaves a few
  • Urad dal 1 tsp

Instructions

  • Soak the vathal in hot water for about 20 mins.
  • Drain water and set aside.
  • Soak a small ball of tamarind in hot water and make a thick tamarind extract.
  • Heat a pan with sesame oil.
  • Add the shallots and garlic and saute till they turn brown.
  • Once done, add eggplants and tomatoes and fry till mushy.
  • At this stage, add kuzhambu milagai thool, red chili powder, turmeric powder and coriander powder and mix well. Cook for 30 secs.
  • Now, add the sun dried mango pieces and mix well.
  • Add tamarind extract next along with salt and jaggery and mix well.
  • Let it simmer until raw smell of tamarind goes away
  • Grind coconut and a tsp of rice flour along with water to a smooth paste.
  • Add the coconut paste to the kuzhambu and mix well.
  • Simmer till kuzhambu thickens. Once done , switch off flame.
  • Heat a small pan with sesame oil. Add mustard seeds and allow to pop.
  • Once they pop, add the remaining ingredients for tempering.
  • Pour tempering over the kuzhambu and mix well.
  • Serve hot with rice and appalam.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Eggless Gingersnaps Cookies Recipe For Christmas

By Leave a Comment

HOW TO MAKE EGGLESS GINGERSNAPS COOKIES?

EGGLESS GINGERSNAPS COOKIES- CHEWY AND SOFT COOKIES MADE WITH FRESH GINGER AND MOLASSES. 

Eggless Gingersnaps Cookies

Eggless Gingersnaps or Gingersnaps cookies are my dream cookies. I know. I know. Most of you here will grab a chocolate chip or oatmeal raisin but my cookie is the Gingersnaps. I love how the sweet, spicy and pungent, all come together in one cookie and instantly fill you with warmth on a cold winter’s evening. I need coffee for dunking these eggless gingersnaps cookies in. I m not a coffee person. It does not agree with me and i have never bothered to find out why. But eggless Gingersnaps are something . So i make an exception.

Eggless Gingersnaps Cookies

Now, a good Gingersnaps needs molasses and brown sugar, my friends. I will not recommend attempting this recipe if you do not have both. That deep dark color of these chewy yet soft cookies come from molasses. And brown sugar rounds off the flavors well. I used freshly grated ginger in this. And i love it that way. If you feel you cannot handle the pungency, please use powdered dried ginger.

Eggless Gingersnaps Cookies

If you love baking and are looking for more cookie recipes, do check out recipes for checkerboard cookies, chocolate chip cookies, tutti fruity cookies, and coconut cookies.

Recipe For Eggless Gingersnaps Cookies

Print Recipe
4 from 1 vote

Eggless Gingersnaps Cookies Recipe

Eggless Gingersnaps Cookies - Soft, chewy ginger flavored cookies that are a great treat on a cold winter's evening.
Prep Time25 minutes
Cook Time14 minutes
Total Time39 minutes
Course: Cookie
Cuisine: International
Servings: 12
Author: Anusha Praveen

Ingredients

  • All purpose flour 1 c
  • Baking soda 1/2 tsp
  • Baking powder 1/2 tsp
  • Freshly grated ginger 1 tbsp
  • Ground cinnamon 1/2 tsp
  • Ground nutmeg a large pinch
  • Ground white pepper 1/4 tsp
  • Unsulphured Molasses 1/4 c
  • Dark brown sugar 1/4 c
  • Salt 1/4 tsp
  • Vanilla 1/4 tsp
  • Unsalted butter 100g softened
  • Cold water 1/2 -1 tbsp

Instructions

  • Sift together the dry ingredients except the sugar and set aside.
  • In a large bowl,cream together butter and sugar until light and fluffy. The mixture must look cream in color.
  • To this, add molasses and vanilla and mix well.
  • Add the dry ingredients and mix well until well combined.
  • Refrigerate the dough for 10 -20 mins and not any longer.
  • Once done, preheat oven to 180 C.
  • In a baking sheet, place a scoop each of the dough about 2 inches apart.
  • Bake for 12 to 14 mins or until cookies turn a deep brown.
  • Let cool on a wire rack for 30 mins.
  • Serve warm or store in air tight jars.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

Kathirikai Theeyal- How To Make Brinjal Theeyal? Video Recipe

By Leave a Comment

HOW TO MAKE KATHIRIKAI THEEYAL?

KATHIRIKAI THEEYAL- A DELICIOUS EGGPLANT &COCONUT GRAVY FROM KERALA. ONAM SADHYA RECIPE WITH VIDEO.

Kathirikai Theeyal

When i first discovered the flavor bomb called Kathirikai Theeyal, i became a fan of Kerala food for life. This dish that is called Kathirikai theeyal has all my favorite things- eggplants, coconut, shallots and coconut oil. While i wont call it a simple recipe in terms of the procedure, it is a very simple dish when it comes to the ingredients.

Kathirikai Theeyal-2

The concept of theeyal revolves around roasting the coconut to a light golden brown on a slow flame and grinding this along with other spices to a paste. Now, like any Indian recipe, the kathirikai theeyal has its own number of versions. But the central idea is pretty much one- roast the coconut! The theeyal is another dish that is a part of the 7 course meal that is served on the festival of Onam. A good sadhya must definitely have a good theeyal and if it has eggplants, well, i guess i m bowled over. You can find more Onam recipes here.

Kathirikai Theeyal

This is a video recipe and hence i did not bother taking step by step shots. If you liked this video, then go and subscribe to my youtube channel here-My YouTube Channel

Recipe For Kathirikai Theeyal

Print Recipe
No ratings yet

Kathirikai Theeyal

Kathirikai Theeyal-A delicious eggplant and coconut gravy from Kerala. Tastes great with rice.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Mains
Cuisine: Kerala
Servings: 4
Author: Anusha Praveen

Ingredients

  • Purple eggplants 8-10 quartered
  • Shallots 8-10 peeled
  • Curry leaves a handful
  • Coconut oil 2 tbsp divided
  • Turmeric powder 1/2 tsp
  • Salt to taste
  • Tamarind extract from a small marble size tamarind ball 1 c
  • Mustard seeds 1 tsp
  • To roast and grind:
  • Freshly grated coconut 1/2 cup
  • Coriander seeds 1 tbsp
  • Whole black pepper corns 5
  • Dry red chilies 3-4

Instructions

  • Heat 1 tsp of coconut oil in a pan.
  • Keep the flame at the lowest, add the coconut and roast till light golden brown. Make sure you do not leave this unattended at any time as coconut burns quickly.
  • Once done, transfer to a blender.
  • Add a few drops more oil to the same pan and roast the coriander seeds, pepper and dry red chilies till aromatic. Again do this on low flame.
  • Once done, transfer to the blender, let cool and grind to a smooth paste adding little water.
  • Heat 1 tbsp coconut oil in a pan.
  • Splutter the mustard seeds and add shallots and curry leaves.
  • Once shallots turn light brown, add eggplants and fry for a min or two.
  • Add the tamarind extract along with salt and turmeric powder.
  • Mix well and let simmer till raw smell of tamarind goes away and the eggplants are fork tender.
  • Once done, add the ground paste and mix well.
  • Simmer for another 5 mins.
  • Finish with a drizzle of coconut oil and a sprinkle of curry leaves in the end.
  • Serve hot with rice and thoran of your choice.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

Mathangai Erissery- Pumpkin Erisseri

By Leave a Comment

How To Make Mathangai Erissery?

Mathangai Erissery- A delicious Kerala dish with Pumpkin and Black Eyed Beans.

Mathangai Erissery

Mathangai Erissery is a popular Kerala dish that is a part of the Sadhya menu prepared on the festival of Onam. The Sadhya is a 7 course feast that is prepared on the auspicious occasion of Onam and includes many dishes like avial, pradhaman, parippu curry and this mathangai erissery. You can also try making this erissery with dishes like yam and raw plantains- chenai vazhai erissery.

Other Onam Sadhya recipes you may like- cabbage carrot thoran, avial, beetroot thoran.

Mathangai Erissery

This dish calls for minimal ingredients but the key is finding good tender coconut. Frozen fresh coconut works well in Erissery but using freshly scraped coconut is highly recommended. Find the video tutorial for making Mathangai Erissery below.

Print Recipe
5 from 1 vote

Mathangai Erissery Recipe

Mathangai Erissery- A simple Kerala dish with pumpkin and black eyed beans made with coconut oil.
Prep Time2 hours
Cook Time10 minutes
Total Time2 hours 10 minutes
Course: Mains
Cuisine: Kerala
Servings: 3
Author: Anusha Praveen

Ingredients

  • Pumpkin 1/2 c
  • Black eyed beans 1/2 c soaked for 2 hours
  • Coconut oil 1 tbsp
  • Curry leaves a handful
  • Turmeric powder 1/2 tsp
  • Salt to taste
  • To grind to a paste
  • Freshly grated coconut 1/2 c
  • Green chili 2
  • Cumin seeds 1 tsp
  • Shallots 2 optional
  • Water as required.

Instructions

  • Combine pumpkin and a cup of water in a pan and cook till pumpkin becomes tender.
  • In the meanwhile, pressure cook the black eyed peas with salt. Once done, drain water and set aside.
  • Grind together the coconut, cumin, shallots and green chilies adding little water to a smooth paste.
  • Add the cooked black eyed peas along with salt and turmeric once the pumpkin is fork tender.
  • Let simmer for a min or two.
  • Add the ground paste and mix well.
  • Cook till mixture becomes thick.
  • Once done, add curry leaves and coconut oil and mix well.
  • Serve hot with rice and poppadoms.

Video

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Savory Millet Parfait In A Jar

By Leave a Comment

How To Make A Savory Millet Parfait?

SAVORY MILLET PARFAIT- A SIMPLE & HEALTHY MILLET BASED BREAKFAST IN A JAR.

savory millet parfait

This savory millet parfait jar is inspired by Kambu Koozh, an everyday breakfast ritual in so many households across Tamil Nadu. Kambu koozh is basically a savory porridge made with pearl millet flour and yogurt. This is then served with an assortment of trimmings that include sun dried chilies, shallots and fryums.

savory millet parfait

While i love kambu koozh, i m always looking for newer ways to incorporate our traditional foods in tune with the modern ways of eating. This savory millet parfait in a jar is an attempt to do just that. I bought pearl millet flakes a while ago. I tried making upma with it but i did not like it. It turned soggy and was so not my kind of upma.

Savory millet parfait in a jar

I made a sweet parfait using these millet flakes and simply loved it. But a sweet breakfast is not my cup of tea either. And then, i was on the phone with my mom and she kept telling how kambankoozh stalls had cropped up everywhere. That was the point when i decided to make this savory millet parfait in a jar. The ingredients are very simple. And it takes less than 15 mins to put together.

Recipe For Savory Millet Parfait In A Jar

Print Recipe
No ratings yet

Savory Millet Parfait In A Jar

Savory millet parfait in a jar- a delicious healthy no cook parfait with veggies and millet
Prep Time10 minutes
Cook Time3 minutes
Total Time13 minutes
Course: Breakfast
Cuisine: South Indian
Servings: 1
Author: Anusha Praveen

Ingredients

  • Pearl millet flakes 1 cup
  • Tangy yogurt 1/2 cup
  • Salt 1/2 tsp
  • Grated carrrot 3 tbsp
  • Cucumber 10 slices
  • Shallots 4 to 5 sliced thinly
  • Coriander leaves 1 tbsp finely chopped
  • Oil 1 tsp
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Green chili 2 chopped
  • Sundakai vathal 1 tbsp
  • Oil to fry the vathal

Instructions

  • In a bowl, mix together the millet flakes, yogurt and salt.
  • Add this to the bottom of the jar.
  • Add the veggies on top of this as the next layer.
  • Heat 1 -2 tbsp oil in a pan.
  • Add the vathal and fry till golden and crisp.
  • Add this to the jar as the next layer
  • Now, in the same pan, heat a tsp of oil.
  • Pop the mustard seeds, urad dal and green chilies.
  • Add this tempering to the jar.
  • Dig in.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Vazhakkai Podi Recipe-Spicy Plantain Crumble

By Leave a Comment

RHow To Make Vazhakkai Podi?

Vazhakkai Podi- A spicy raw plantain crumble using roasted plantains & spices.

vazhakkai podi curry

Vazhakkai Podi is  very different dish that you can make with raw plantains. I love raw plantains. They make a great substitute for root vegetables like potato and yet taste great as well. My favorite ways of enjoying a good vazhakkai are definitely in the form of vazhakkai chili or this delicious vazhakkai podi.

I discovered this gem of a vazhakkai dish in Mrs. Chandra Padmanaban s book, Southern Flavors. I have tried several recipes from that book and none have let me down so far. And i can say the same about this vazhakkai podi.

vazhakkai podi curry

What i love about this vazhakkai podi curry is the fire roasted flavors that lace the curry in the end. Try it for yourself and you wont be disappointed. Shall we now check how to make vazhakkai podi curry step by step?

Wash and pat dry the raw plantain thoroughly. Place it over open flame and roast it till the skin becomes blackish and begins to crack open. That is when the vazhakkai is completely roasted. Once done, peel and grate using a grater. Set aside.

Heat a pan with a tsp of oil and roast all ingredients for the spice powder till golden and aromatic. Let cool, add salt and grind to a powder. I used my coffee grinder for this.

 

Heat a pan with oil. Add mustard seeds and once they pop, add urad dal, hing and curry leaves. Add the grated vazhakkai next and mix well. Cook for 3 to 4 mins. Add the spice powder to this and mix well. Cook for another 2- 3 mins. Once done, serve hot with rice.

Recipe For Vazhakkai Podi

Print Recipe
5 from 1 vote

Vazhakkai Podi Recipe

Vazhakkai Podi- A delicious raw plantain cruimble made using fire roasted raw plantains. Goes well with rice, sambar and rasam
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Sides
Cuisine: South Indian
Servings: 3
Author: Anusha Praveen

Ingredients

  • Vazhakkai -1 large
  • Oil 2 tsp
  • Mustard seeds 1 tsp
  • Uard dal 1 tsp
  • Curry leaves a sprig
  • To Roast And Grind
  • Pepper corns 1 tsp
  • Dry Red chili 1 or 2 depending on the spiciness that you want
  • Urad dal 1 tsp
  • Channa dal 1 tsp
  • Coriander seeds 2 tsp
  • Salt to taste
  • Oil 1/2 tsp

Instructions

  • Wash and pat dry the plantain. Oil the surface well and roast on an open flame until the skin becomes blackish.
  • Once done, let cool, peel and grate. Set aside.
  • Heat a pan with oil.
  • Roast all ingredients except salt mentioned under "To roast and grind" until golden and aromatic.
  • Once done, let cool and grind to a powder in a blender.
  • Heat a pan with 2 tsp oil.
  • Pop the mustard seeds and add urad dal and curry leaves.
  • Once dal turns golden, add grated plantain and mix well.
  • Cook for 3 to 4 mins.
  • Once done, add the spice powder to this and mix well.
  • Cook again on low flame for 2 to 3 mins.
  • Once done, serve hot with rice, sambar and rasam

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

Vazhaipoo Thogayal Recipe With Step By Step Instructions

By 1 Comment

How To Make Vazhaipoo Thogayal?

VAZHAIPOO THOGAYAL- BANANA BLOSSOM RELISH. VEGAN. GF.

vazhaipoo thogayal step by step

Vazhaipoo thogayal is something i discovered three years back. I love plantain in any form- fruit, vegetable, flower, root, stem. Getting idea, huh? I was told by my doctor to include more plantain blossom in my diet when i was trying to conceive a while back. And when i had tired of making vazhaipoo usili, poriyal and kootu, i resorted to making some vazhaipoo thogayal that i discovered on Aps blog.

vazhaipoo thogayal step by step

So, what is thogayal? Thogayal is nothing but a spicy relish. This vazhaipoo thogayal uses the simplest of ingredients and yet packs a punch in terms of flavor and nutrition. For those of you who are unaware, vazhaipoo aka plantain blossom is a wonderful powerhouse of nutrients that are beneficial for women trying to conceive or for those who has menstrual irregularities.

vazhaipoo thogayal step by step

Shall we now check how to make Vazhaipoo thogayal step by step?

Before we begin making the thogayal, let me give out a caveat. It is a pain cleaning plantain blossom. Yes, your fingers may become sore and numb. But trust me, its well worth the trouble. It is very important that you clean the blossoms well before cooking. Otherwise, the dish will turn bitter. Also i highly recommend soaking the chopped vazhaipoo in sour buttermilk to prevent discoloration and to remove bitterness. Please follow the pictorial below to know how to clean vazhaipoo.

Remove the purple outer covering. You will see the white part inside with little flowers. Pick out each flower. And discard the center black stamen part from the flower. Once, chop the flowers finely and dunk in sour buttermilk.

Wash the chopped vazhaipoo thoroughly in running water. Place in a vessel with water and turmeric powder and cook till tender. Once done, drain and set aside.

Heat a pan with oil. Add dry red chilies, a marble size tamarind and 2 tsp urad dal. Fry till dal turns golden. Once done, let cool.  Place in a blender along with shredded coconut, salt and cooked plantain blossom. I do not get shredded coconut here. So i add bits of coconut to the blender and pulse it once to shred it. If you have freshly shredded coconut, use that instead of my method. Grind to a coarse paste. Temper with mustard seeds and curry leaves using sesame oil. Mix well. Serve with hot rice.

Recipe For Vazhaipoo Thogayal

Print Recipe
5 from 1 vote

Vazhaipoo Thogayal Recipe

Vazhaipoo Thogayal- A delicious vegan and gluten free relish made with banana blossom
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Accompaniment
Cuisine: South Indian
Servings: 3
Author: Anusha Praveen

Ingredients

  • Banana blossom aka vazhaipoo 1 plucked cleaned and chopped
  • Urad dal 2 tsp
  • Tamarind a small marble size
  • Dry red chilies 5 to 6
  • Freshly grated coconut 2 tbsp
  • Salt to taste
  • Sesame oil 1 tbsp
  • Mustard seeds 1 tsp
  • Curry leaves a sprig

Instructions

  • Clean the banana blossom properly and chop finely.
  • Add this to a pan of water along with turmeric powder and cook till tender.
  • Once done, drain completely and let cool.
  • In the meanwhile, heat a pan with 1 tsp oil.
  • Add the urad dal, tamarind and red chilies and fry till dal turns light brown.
  • Once done, remove and let cool.
  • Once everything s cool, place the dal mixture, cooked banana blossom and grated coconut along with salt in a blender. Grind to a coarse paste.
  • Heat a pan with remaining oil.
  • Add mustard seeds and once they splutter add curry leaves.
  • Pour this over the ground paste and mix well.
  • Serve with hot rice and sesame oil or ghee.

Notes

If you find that the vazhaipoo doesnt grind well, first pulse it in the blender before adding the rest of the ingredients.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

 

Perfico Glasses- A Review

By Leave a Comment

PERFICO GLASSES- A BEAUTIFUL WAY TO GIFT

PERFICO GLASSES- PERSONALISED GLASSES, A REVIEW

Perfico Glasses Review

We celebrated our anniversary recently. I have been married for seven years now. If i were to look back at my younger self, i am sure i would have not bought it if someone had told me that i would survive a marriage, let alone 7 years of it. But here i am, a marriage, a husband, a daughter, a blog and all, in one sane piece. Such is life, i tell ya!

Perfico Glasses Review

We celebrated our special day in Bintan last year but this year, circumstances were such that I was in India and Mr.P was traveling. So there were no special cakes or jewelry or resort stays. Instead, my husband sent me a lifetime worth’s bouquets. And what did i do? Well, enter Perfico, An online personalised gift portal that sells beautiful glasses. I was delighted when they wrote to me asking if i could review their products.

I chose their wine glasses and asked them to personalise them with our names. You can see how beautiful the glasses are in the picture. And we enjoyed some good red wine once we both flew back to our nests. My husband was in awe of the glasses and was showing it off to  his friends a couple of days back. If you are looking for things to serve in these glasses, here is a great place to look.

If you are looking for some cool gifts with a wow factor, then Perfico is a great option. Housewarming gifts, wedding anniversary gifts, personalized beer mugs and wine glasses- they have it all and also offer a wide range of personalising options. Each package comes with a pair of coasters that are personalised too. And finally, i loved their packaging and their quick delivery. My order was processed and delivered in three days time.

P.S This is a product review and all views expressed are mine. 

Cheesy Garlic Herb Pull Apart Bread Recipe

By 1 Comment

How To Make Cheesy Garlic Herb Pull Apart Bread?

CHEESY GARLIC HERB PULL APART BREAD- PILLOW SOFT PULL APART BREAD WITH A CHEESY GARLIC FILLING.

Cheesy Garlic Herb Pull Apart Bread

Cheesy Garlic Herb Pull Apart Bread- the very name or rather the description makes me go weak in the knees. I have a fetish for garlic in breads. No, wait. I have a fetish for freshly baked pull apart breads that have garlic and cheese in them. There is some magic in peeling away those layers one by one. I admit, i feel like a kid who just won her first online game 🙂 when i do this.

Cheesy Garlic Herb Pull Apart Bread

My first pull apart bread happened when i joined We Knead To Bake, a virtual bread baking group that chose a bread every month. But i feel in love with baking bread much before that. And i must say, i have come a long way since then, baking everything from stuffed buns to hokkaido loaf when it comes to bread.

Cheesy Garlic Herb Pull Apart Bread

And i m still head over heels in love with baking a good loaf of bread. Which is exactly why this Cheesy Garlic Herb Pull Apart bread happened. I am a big fan of the King Arthur Flour website. Even though i have not had the luck to bake with their products, i find that all recipes on their website are doable and very reliable. This, I speak for myself, keeping in mind, my gut feeling and experience.

So, it was only obvious that i follow them on Instagram as well. Now, these folks have this thing called Bake Along every month on Instagram and this month, we are all baking along this fabulous , super simple but fancy looking Cheesy garlic herb pull apart bread.

Cheesy Garlic Herb Pull Apart Bread

While this bread does look complex, its pretty straight forward and doesn’t involve much technique. Yet, you will feel that you have baked a masterpiece of a bread because of its looks. What i learned while baking this cheesy garlic herb pull apart bread is that the dough does not double unlike other breads. It only becomes puffy. And it comes together in a pinch.

The original recipe called for an egg but i used oil in place of it. Also, i baked this bread three ways. Ok, please dont roll your eyes. Sometimes, i become possessed when it comes to baking bread. I baked this the first time with a garlic butter herb filling that is just like the one in the recipe but shaped them into fan tans. Now, those fan tans were gone as quick as you can say bread. So, i baked two more loaves, pull aparts this time. One with a cheesy herb filling and another with cinnamon sugar.

Cheesy Garlic Herb Pull Apart Bread

Shall we now check how to make this Cheesy Garlic Herb Pull Apart Bread step by step?

Combine butter, milk, salt and sugar in a microwave safe bowl. Microwave on high for 1 min or till butter melts completely. Give a good stir. Let cool. Add oil to this and mix well. Set aside.

In another bowl, combine flour, garlic powder and yeast. Make a well in the center. Now, add the liquid mixture to the bowl and mix well. Knead to a soft dough. The dough should form a ball but will be a bit sticky.

Cover with a cling wrap and let it rise till puffy. Takes anywhere between 1 hour to 1h and 30 mins. In the meanwhile, prepare the filling. Combine shredded cheese, garlic flakes, herbs and pizza seasoning. Mix well.

Once risen, remove and deflate the dough. Lightly dust your work space with flour and turn out the dough. Roll into a large circle of sorts that is about 1/4 inch thick. Using a round cookie cutter or dessert rings, press circles on the dough and cut them out. Place a tsp of the filling in the center of a circle and fold in half. Seal the edges.

Grease a loaf pan with olive oil. Place the sealed half circle upright. Repeat with the remaining dough. Sprinke remaining filling over the loaf. Cover and let rise for another twenty mins. Towards the end of the second rise, preheat oven to 200 C .

Once risen, bake the loaf for 20 to 25 mins or until top turns golden. Your Cheesy Garlic herb pull apart bread is ready.

Cheesy Garlic Herb Pull Apart Bread

Recipe For Cheesy Herb Garlic Pull Apart Bread

Print Recipe
4.50 from 2 votes

Cheesy Garlic Herb Pull Apart Bread Recipe

Cheesy herb garlic pull apart bread- A super soft pull apart bread loaded with herbs, garlic and cheese.
Prep Time1 hour 50 minutes
Cook Time25 minutes
Total Time2 hours 15 minutes
Course: Sides
Cuisine: American
Servings: 1
Author: Anusha Praveen

Ingredients

  • All purpose flour 2 cups to 2.5 cups Begin with smaller quantity
  • Instant yeast 1 tsp
  • Garlic powder 1 tsp
  • Milk 1/2 cup
  • Butter 4 tbsp at room temperature
  • Vegetable oil 1/4 cup
  • Salt 1 tsp
  • Sugar 2 tsp
  • Garlic powder 2 tsp
  • For The Filling:
  • Cheddar cheese or any cheese of your choice 4 tbsp grated
  • Coriander leaves 2 tbsp finely chopped
  • Italian dried herbs 1 tsp
  • Red chili flakes 1 tsp
  • Garlic flakes 1 tsp
  • Oil for greasing
  • Flour for dusting

Instructions

  • Place milk, butter, sugar and salt in a microwave safe bowl.
  • Heat this mixture on high for 1 to 2 mins until butter melts completely.
  • Once done, mix well and let cool.
  • In a large mixing bowl, place the flour, yeast and garlic powder.
  • Mix well.
  • Make a well in the center.
  • Add the oil and the butter milk mixture.
  • Use a whisk to combine all of it into a mass.
  • Now, knead till the dough is smooth but sticky and forms a ball.
  • Once done, cover with cling wrap and let rise till puffy.
  • Takes anywhere between 60 to 90 mins.
  • In the meanwhile, combine the dried herbs, coriander and cheese for the filling.
  • Once the dough has risen, remove and deflate.
  • Divide the dough into two parts. This is for convenience sake.
  • Now, roll each part into a 1/4" thick circle on a lightly floured surface.
  • Once done, use a round cookie cutter and cut out circles of the dough.
  • Place a tsp of the filling in each circle and seal to form a semi circle.
  • Grease a loaf pan with oil.
  • Stack the filled semicircles upright in the pan and let rise for about 20 mins until lightly puffy.
  • Preheat oven to 200 c towards the end of the second rise.
  • Once risen,Sprinkle remaining filling if any over the bread.
  • Bake in the preheated oven for 20 to 25 mins or until tops turn golden.
  • Once done, unmould and let cool on a cooling rack for about 15 mins.
  • When cool, dig in.
  • This bread keeps well in room temperature for 3 days.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Millet Flakes Granola Bars Recipe

By 8 Comments

How To Make Millet Flakes Granola Bars?

MILLET FLAKES GRANOLA BARS- HEALTHY GRANOLA BARS WITH MILLET, CACAO & NUTS

Millet Flakes Granola Bars

Granola bars need no introduction. They seem to be the rage among all foodies at the moment. In fact, they have been the “in thing” for a while now and their popularity doesn’t seem to cease any time soon. While these granola bars are available in a variety of flavors and combinations in stores, the downside to these versions are that they are often chock full of sugar and preservatives.

Millet Flakes Granola Bars

Sugar is a big no for people who are watching their weight. But then again, granola bars can be a great snack on the go. Mr. P has been working monster hours.  I mean, literally, monster hours and he hardly has the time to eat a proper breakfast these days. I tried my hand at these millet flakes granola bars to see how it works with Mr.P. These millet flakes granola bars were a complete sell out. His colleagues simply loved it.

These millet flakes granola bars are gluten free and have no refined sugar. I have used powdered Gula Melaka in these bars in place of the regular brown or white sugar. Gula Melaka is palm jaggery  and is very popular here in Singapore. Also, I tried using almond butter for a change in place of the coconut oil and I must say the bars held up pretty well and were really delicious with a nutty taste. If you are looking for more ways to use millet flakes, then please check out this healthy millet flakes parfait.

Recipe For Millet Flakes Granola Bars

Print Recipe
5 from 3 votes

Millet Flakes Granola Bars Recipe

Millet Flakes Granola Bars- Gluten free granola bars with cacao, millet, walnuts and almond butter. This has no refined sugar and is vegan.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Snack
Cuisine: International
Servings: 8
Author: Anusha Praveen

Ingredients

  • Organic millet flakes 1 cup
  • Chia seeds 1 tbsp
  • Cacao nibs 2 tbsp
  • Walnuts 10 broken into small bits
  • Sesame seeds 1 tbsp
  • Powdered Gula Melaka 1/4 cup Use coconut sugar or brown sugar as a substitute
  • Gula Melaka syrup 2 tbsp Use maple syrup or date syrup or molasses as substitute. ( Blackstrap molasses not recommended)
  • Almond butter 4 tbsp
  • Sea salt a pinch

Instructions

  • Preheat oven to 180 c
  • In a microwave safe bowl. add the almond butter along with Gula Melaka syrup and mix well
  • Microwave on high for 20 secs.
  • Remove and add the salt to this and mix well.
  • In another bowl, place the millet flakes, sesame seeds, chia, walnuts and cacao nibs
  • Give a good toss.
  • Make a well in the center.
  • Add the almond butter mixture along with the powdered Gula Melaka.
  • Using a wooden spoon, mix well so that it all comes together to form a shaggy dough like mass.
  • Line a sheet cake pan with parchment.
  • Dump the mixture in the middle of the pan and gently spread out using your fingertips.
  • Now, use an inverted flat bowl and press the mixture and smooth it out evenly.
  • Bake this for 20 mins until set.
  • Cool and cut into squares.

Notes

In case you dont find Gula Melaka syrup, use Maple syrup or rice syrup. Honey will work too but the recipe wont be vegan then.
I used organic millet flakes for this but rice cereal will work well too.
Feel free to add your own choice of nuts and seeds.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Gajar Matar Sabzi Recipe- Carrot And Peas Curry Recipe

By Leave a Comment

How To Make Gajar Matar Sabzi?

GAJAR MATAR SABZI- CARROT AND PEAS CURRY RECIPE THAT WORKS WELL WITH ROTIS. 

gajar matar sabzi

Gajar Matar sabzi or carrot peas sabzi is a simple every day curry that can be whipped up in no time. This gajar matar sabzi calls for minimal spices and packs a punch in terms of flavors. Needless to say, carrot and peas are a match made in heaven. I love anything that calls for carrots and peas. And Lil A loves this combination too. The bright orange and green colors attract kids too. Brownie points there, i tell ya.

gajar matar sabzi

Back home, this sabzi used to be something that i made frequently during winters when there were those red carrots aplenty in the markets. But after shifting to Singapore, red carrots have become a rarity. So, i just make do with the regular orange carrots available here year round. This gajar matar sabzi uses orange carrots and frozen peas. But in case you find fresh green peas and red carrots, please do not ever pass up the opportunity to make this simple yet amazing curry.

gajar matar sabzi

Shall we now check how to make Gajar Matar Sabzi step by step?

Heat oil in a pan. Add carom seeds and cumin seeds. Once they crackle, add finely chopped onions and ginger .  Once the onion turns translucent, add all the spice powders and mix well.

Now, add chopped carrots and green peas and mix well. Add salt. Add crushed kasturi methi, salt and 1/4 cup of milk. Mix well. Cook till the milk is absorbed and the curry is semi dry. Garnish with coriander leaves.

Your Gajar Matar Sabzi is now ready. Serve with some hot phulkas or dal and rice.

gajar matar sabzi

Recipe For Gajar Matar Sabzi

Print Recipe
No ratings yet

Gajar Matar Sabzi Recipe- Carrot And Peas Curry Recipe

Gajar Matar Sabzi- Simple everyday curry with carrots, peas and minimal spices. Pairs well with rotis. Can be made in 15 mins.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Mains
Cuisine: North Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Carrots 2 largish peeled and cubed
  • Green peas I used frozen 1 c
  • Onion 2 small chopped finely
  • Ginger 1 tsp grated
  • Coriander powder 1 tsp
  • Red chili powder 1 tsp
  • Turmeric powder 1/2 tsp
  • Kasturi methi 1 tsp crushed
  • Salt to taste
  • Cumin seeds 1 tsp
  • Ajwain carom/ Bishop's weed 1 tsp
  • Milk 1/4 cup
  • OIl 1 tbsp
  • Coriander leaves for garnish

Instructions

  • Heat a pan with oil.
  • Add the cumin seeds and ajwain.
  • Once they crackle, add ginger and onions.
  • Fry till onions turn translucent.
  • Add all spice powders and mix.
  • Cook on medium flame for 30 secs.
  • Now, add carrots and peas.
  • Mix well.
  • Add milk along with salt and crushed kasturi methi.
  • Mix well.
  • Cook till milk is completely absorbed and the gravy is almost semi dry.
  • Garnish with coriander leaves.
  • Serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Strawberry Millet Parfait Recipe

By Leave a Comment

How To Make Strawberry Millet Parfait?

STRAWBERRY MILLET PARFAIT- A SIMPLE NO COOK BREAKFAST PARFAIT WITH MILLET & BERRIES.

strawberry millet parfait

Strawberry Millet Parfait is my go to breakfast when i have no dosa batter on hand or i m out of ideas for what to make for breakfast. And because this has all of Lil A’s favorites, i make this at least once a week. I just experiment with different fruits but keep the strawberries all the time.

Now, if you all are wondering what this Strawberry Millet Parfait is or for that what matter, what a parfait is, then let me explain. Parfait is basically a French dessert in which cream, ice cream and fruits are layered in a tall glass and served.

strawberry millet parfait

But over the years, the concept has evolved so much- Look where we are now- we are eating dessert for breakfast in the form of this strawberry millet parfait. So much for evolution in food, eh?Oh, i almost forgot! The blog was down last week for maintenance. I made some changes to the layout of the blog. While you are here, check out the new Visual Recipe Index. The index has a lot of updating work to be done and i hope to finish all of that over the next few weeks. So, happy browsing! And now, back to the parfait again.

Like i mentioned before, a parfait is a layered dessert. So i went ahead and made the dessert a tad healthier by using low fat greek yogurt for the ice cream part and also used some pearl millet flakes for the base.

strawberry millet parfait

Millet flakes are a common sight in supermarkets and organic storesthese days. The millet flakes that i have resemble poha or flattened rice and require no cooking. However, some varieties require cooking. Please check and buy.

I usually make the base layers in the night and keep this in the fridge. I add the fruits and nuts in the morning just before serving. But you may also add all of it and leave it overnight. In case you use fruits like banana or apple, color may change but taste will remain the same.

In case you are looking for more strawberry recipes, please have a look at these recipes too-

Strawberry compote

Strawberry crumble

Strawberry salsa

Strawberry Lassi

Recipe For Strawberry Millet Parfait

Print Recipe
5 from 1 vote

Strawberry Millet Parfait Recipe

Strawberry Millet Parfait- A simple no cook breakfast with millet flakes, berries and yogurt
Prep Time2 hours 10 minutes
Total Time2 hours 10 minutes
Course: Breakfast
Cuisine: International
Servings: 1
Author: Anusha Praveen

Ingredients

  • Pearl millet flakes 1/2 c
  • Any fruit yogurt Low Fat Greek works best 1/2 c
  • Low fat milk 1/4 c
  • Chia seeds 1 tbsp
  • Coconut sugar 1 tbsp
  • Vanilla extract 1/4 tsp
  • Banana 1 largish sliced thinly
  • Strawberries 10 to 15 hulled and sliced
  • Almond slivers for garnish

Instructions

  • Wash the millet flakes thoroughly in water.
  • Place them at the base of a tall glass or jar.
  • Pour the milk over this and add the sugar.
  • Give a good mix.
  • Now, sprinkle the chia seeds evenly over this.
  • Next spoon half the yogurt over this.
  • I used raspberry flavor here.
  • Top with sliced bananas.
  • Spoon the remaining yogurt over the banana slices.
  • Now, arrange the strawberries over the yogurt.
  • Chill overnight or for two hours minimum.
  • Garnish with almond slivers before serving.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

 

Super Foods Energy Balls Recipe

By 2 Comments

How To Make Super Foods Energy Balls?

SUPER FOODS ENERGY BALLS- BITE SIZED ENERGY BOOSTERS WITH CHIA, SESAME ETC. VEGAN. GF.

super foods energy balls

Super Foods Energy Balls. It wont be a exaggeration if i said that these bite sized snacks are the most over rated food group at the moment. Let us not forget the price tag. But they are actually such a breeze to make at home.  The midget at home loves these super food energy balls. I give these as a snack to her before she leaves to school. These also make a great post work out snack.

super foods energy balls

While the ones at store are almost always loaded with sugar , these super food energy balls use no sweeteners at all. They are naturally sweetened with the dates and figs. And they take 15 mins to whip up. It may take lesser if your dates and figs are super soft.  And this recipe can be customised to suit your taste. Add whatever nuts and seeds you choose. But make sure you add the dates because that s what binds these super food energy balls together. In case you are looking for more energy bars, check out this chocolate coconut bars. So, shall we look at the recipe now?

Recipe For Super Foods Energy Balls

Super Foods Energy Balls Recipe
Recipe Type: Snack
Cuisine: International
Author: Anusha Praveen
Prep time:
Total time:
Serves: 10
Super Foods Energy Balls- Bite sized energy boosters that are packed with nutrition from super foods like sesame, chia and goji berries
Ingredients
  • Soft dates 15 pitted
  • Figs 5 to 6
  • Pumpkin seeds 2 tbsp
  • Chia seeds 2 tbsp
  • Sunflower seeds 1 tbsp
  • Sesame seeds 1 tbsp plus more for rolling
  • Goji berries 1/4 cup
  • Almonds 1/4 cup
Instructions
  1. In a high power high speed blender, place the nuts and seeds and pulse coarsely.
  2. Remove to a bowl.
  3. Now, add the goji berries, dates and figs and pulse again.
  4. You will have a very sticky coarse mixture now,
  5. To this, add the nut and seed mixture and pulse once again until thoroughly combined.
  6. Once done, shape the mixture into small balls.
  7. Spread sesame seeds on a plate and roll each ball over this evenly making sure the sesame coats the balls well.
  8. Your super foods energy balls are ready.

 

Paneer Taka Tak Recipe

By Leave a Comment

How To Make Paneer Taka Tak?

PANEER TAKA TAK- A POPULAR STREET FOOD FROM INDIA THAT USES PANEER. 

paneer taka tak

Paneer Taka Tak is a very popular street food in the northern states of India. But it is also believed that it originated in Amritsar. Irrespective of where it originated from, it is a lip smacking curry that pairs well with naan or roti.

paneer taka tak

What i personally love about this paneer curry is the flavor of ajwain ( carom seeds/ Bishop’s weed). While some versions do not call for adding bell peppers, i add them as i like the crunch in the curry. The secret to making the best street style Paneer Taka Tak lies in the ground spice powder. Paneer Taka Tak can also be called a close cousin of the Kadai Paneer. 

paneer taka tak

If you are bored of your regular cashew and cream loaded paneer curries, then it is time for Paneer Taka Tak. Oh, and taka tak is actually the sound of the ladle clinking against the pan while the person on the streets make it. I read this random piece of information (ahem..) somewhere ages ago.

Shall we now check how to make Paneer Taka Tak Step By Step?

Chop onions and capsicum into cubes. Sprinkle cornflour over paneer and mix evenly. Set aside. In a spice grinder, place the whole spices and grind to a smooth powder. Mix the spice powders along with the thick yogurt and set aside. I used store bought tomato puree in this recipe. Feel free to use homemade tomato puree. Also, hung curd works really well in this. I did not use hung curd because i had some greek style yogurt. In case you dont have both, strain some yogurt for an hour and use the same.

Heat a pan with oil. Add cumin seeds and once they begin to crackle, add the green chili and ginger garlic paste. Quickly saute for a minute and tip in the onions and capsicum. Saute till onions turn light brown.

Once, done add the paneer pieces and mix well. Saute this for about 2 mins and add the yogurt mixture along with salt. Mix well making sure that the masala coats the paneer evenly.

Next, add the tomato puree and mix well. Add 1/2 c of water and simmer this for about 5 mins. Once the gravy thickens, garnish with coriander leaves and serve hot.

Your Paneer Taka Tak is now ready to be served with Garlic Naan or Roti.

Recipe For Paneer Taka Tak

Paneer Taka Tak Recipe
Recipe Type: Side Dish
Cuisine: Indian
Author: Anusha Praveen
Prep time:
Cook time:
Total time:
Serves: 3
Paneer Taka Tak- A spicy tangy paneer curry that pairs well with butter naan, garlic naan and rotis. Use leftovers to stuff sandwiches.
Ingredients
  • Paneer cubes 1 cup
  • Onion 2 medium chopped into slices
  • Capsicum 1 largish cubed
  • Tomato Puree 1/4 c ( Or Puree two tomatoes)
  • Cumin seeds 1 tsp
  • Ginger garlic paste 1 tsp
  • Green chili 1
  • Hung curd / Greek yogurt 2 tbsp
  • Red chili powder 1 tsp
  • Chaat masala 1 tsp
  • Punjabi garam masala 1/2 tsp
  • Coriander powder 1/2 tsp
  • To Grind Together
  • Carom seeds ( Ajwain) 1 tsp
  • Cardamom 2
  • Cloves 2
  • Cinnamon 1/4″ stick
  • Oil 2 tbsp
  • Cornflour ( White cornstarch) 1 tbsp
  • Salt to taste
  • Coriander leaves for garnish
Instructions
  1. Place cardamom, carom seeds, cloves and cinnamon in a spice grinder and grind to a smooth powder.
  2. Sprinkle cornflour over paneer, mix evenly and set aside.
  3. Combine all the spice powders, the freshly ground spice powder along with the hung curd and mix well.
  4. Heat oil in a pan.
  5. Add cumin seeds and once they crackle, add the green chili and ginger garlic paste
  6. Saute for a minute,
  7. Now tip in the chopped capsicum and onions and mix well.
  8. Once onions turn a light brown, add paneer cubes and saute for 2 mins
  9. Next add the yogurt mixture and mix well making sure that the masala coats the paneer cubes evenly.
  10. Cook for 1 min.
  11. Now add the tomato puree along with 1/2 cup of water and salt.
  12. Mix well.
  13. Simmer for 5 to 6 mins.
  14. Garnish with coriander leaves and serve hot