Friday, November 19, 2010
Coconut pieces (either fresh or frozen) - if frozen, put it in microwave for a minute or so.
Green chillies go very well with the recipe but I had green chillies with no spicyness, so I aded little fried red chillies also. So vary the spicyness depending on what you have.
Chick pea dalia - Putnalu - a fistful or less may be
You can also add a little cashew for making the thick chutney if you like (Optional)
For tangyness - you can use either tamarind pulp or yogurt. I used one spoon of each (yogurt as well as tamarind pulp)
Salt to taste
Oil - 2 table spoons
Mustard seeds - 1 tea spoon
Cumin seeds - 1/2 tea spoon
Chana dal - 1 or 2 table spoons
Asafoetida - two pinches
Red chillies - upon your taste
Curry leaves - few
Method of preparation
Grind all the ingredients except tadka items. If needed, add some water while grinding. Do the tadka on stove and add all the ingredients under tadka. Add tadka to the grinded mixture and your chutney is ready.
The chutney can be accompanied with many items or tiffins like Dosa, Idli, utappam or upma etc. It can also be used as a side item with rice. We had the hot vegetable upma so here is our version of coconut chutney with upma photo.
Paneer - 200 grms - chopped in cubes (can be raw or can be fried ones, whichever your taste buds prefer)
Capsicum (Green) - 1 or 2 - chopped in cube(square) shapes
Onion - 1 - Chopped in cube shapes
Capsicum(red) - 1 - Optional in cubes shapes
Tomato - 1 or 2 - Chopped either cubes or vertically
Cumin powder - 1 table spoon
Coriander Powder - 1 table spoon
Red chilli powder - ask your tastebuds
Salt - I will also leave this to your tastebuds
Oil - 3-5 table spoons (depends on your choice again)
cumin seeds - 1 tea spoon or less
Kasoori methi - very little - smashed in hands
Cashew powder - 1 table spoon (optional)
Ginger garlic paste - 1 tea spoon (optional)
Turmeric - 1 tea spoon
Method of preparation
1) Keep all the vegetables cubed and ready. Take a kadai and add oil to it.
2) Add cumin seeds to it. Now add Onions to it and fry for a minute. Add ginger garlic paste and fry till its raw smell is gone.
3) Now add capsicum (both color if available) and fry for a minute.
4) Add all the powders and masala's and also add tomatos. Do not stir more otherwise the tomatos get very mushy.
5) Add little water if the curry is too dry. Add a little kasoori methi by crushing between your hands.
6) Once the vegetables are cooked, add paneer to it along with some water and cashew powder. Cover and cook them for five minutes and turn off stove. Cashew powder will give thickness to the gravy.
Your curry is now ready. It can be served hot with roti. Garnish it with coriander and dried onions. You can be creative at this step. Good luck and as always please let me know how it comes out.
Tuesday, November 16, 2010
Well this curry is really easy to do and nothing much different than doing a regular capsicum curry. So here goes recipe in simple words. Do the tadks by taking one or two spoons of oil in a kadai/pan. Add jeera and then add capsicum pieces chopped. Add 1/4 spoon turmeric, 2 tablespoons red chilli powder (modify this according to your taste). Mix and let it cook for some time. Once the capsicum is almost cooked, add salt and peanut powder. If required add 1/2 cup water to it. cook for another two minutes and your curry is ready. Can have it with Roti or Rice.
Labels: Simple Curries