Soya Chunks Bhurji/Soya Matar Bhurji

For the day 2 recipe themed under bhurji recipe in BM# 62 is a healthy and protein packed soya chunks bhurji.
Soya chunks are a great alternate for chicken and its a good source of proteins.Though the soya chunks has an unpleasant smell and bland taste,with proper spices it tastes delicious.
Originally the bhurji is made with the soya granules,if not it can be made with the chunks.

Coming to the recipe I used the regular soya chunks and pulsed the cooked chunks in a blender to get a bhurji consistency.Also used some frozen green peas to make it colorful and tasty.This bhurji pairs well with rice and roti as well as stuffing for parathas and sandwich.
We had it with the store bought laccha paratha for our weekend brunch along with masala tea,it was so filling.

                                                                      

                                                            

                                        Soya Chunks Bhurji/Soya Matar Bhurji

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   Basic Information

   Preparation time 10 minutes
   Cooking time 20 minutes

   Serves 2(generously)

  Ingredients

  

Ingredient	Quantity
Soya chunks	1/2 cup
Green peas/pattani(fresh or frozen)	1/2 cup
Onion( finely chopped)	1 (medium size)
Ginger&garlic paste	2 tbs
Tomato(finely chopped)	1(medium size)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/2-3/4 tsp
Coriander powder/dhaniya podi	1 tsp
Garam Masala powder	1/4 tsp
Salt	1 tsp
Cumin seeds/jeeragam	1/2 tsp
Coriander leaves(chopped)	1 tbs
Lemon juicie	2 tsp
Oil	1 tbs

 
  

   Method 

• Cook the soya chunks in boiling water along with a pinch of salt.Once its cooked drain the water and rinse it in cold water for couple of times.Squeeze the excess water and pulse in the blender.

• Heat the oil in a pan,crackle the cumin seeds and add the chopped onion with a pinch of salt. Saute till transparent,add in the ginger&garlic paste and fry it for couple of minutes.

• Add the chopped tomato cook it for a while,then goes in the frozen green peas,spice powders and salt.

• Give it a mix and add around 1/4 cup of water and cook it covered for couple of minutes.Now add the pulsed soya chunks.

• Mix it well,let it cook for 5 minutes or till the raw smell disappears.Add in the chopped coriander leaves,squeeze the lemon juice and put off the flame.Mix it gently.

• Serve it along with rice or roti.

• Onion needs to be chopped finely.
• Drain the water completely and squeeze the soya chunks to remove excess water.
• Rinse and wash the cooked soya chunks for couple of times in cold water to remove the unpleasant smell. 
• Veggies such as finely chopped carrot,beans also can be used along with green peas.
• The green peas can also be cooked in the MW for 2-3 minutes.

Enjoy...........................................

Check out the blogging marathon page for the fellow bloggers participating in BM#62.

Sumber http://www.naliniscooking.com

Egg Bhurji/Andaa Bhurji/Scrambled Egg

We are entering the 2nd week of Blogging Marathon#62 and for this week theme is going be Bhurji recipes.
Indian way of scrambled egg is basically bhurji and can be made in so many ways even with veggies too.
Egg bhurji is quick and easy to make,when no veggies are stocked.Be it with rice or bread it pairs up well.To make it a healthier way I used 4 egg whites and 2 yolks only.Off to the recipe....

                                                                      

                                                            

                                            Egg Bhurji/Andaa Bhurji/Scrambled Egg

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   Preparation time 10 minutes

   Cooking time 10 minutes

   Serves 2(generously)

  Ingredients

Ingredient	Quantity
Egg	4
Onion(finely chopped)	1(medium size)
Tomato(finely chopped)	1(medium size)
Green chilly(chopped)	1-2
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/2 tsp
Black pepper powder/milagu podi	1/2 tsp
Curry leaves/karivepillai	1 sprig
Salt	3/4 tsp
Coriander leaves(chopped)	1 tbs
Fennel seeds/sombu(optional)	1/4 tsp
Oil	2 tsp

 
 

   Method 

• Break the eggs and put in a bowl,whisk it well and keep it aside.

• Heat the oil in a pan and crackle the fennel seeds,add in the chopped onion and green chilly.Saute it till transparent.Add in the chopped tomato and cook it well.

• Now add in the spice powders and salt,mix it well.After everything blends well add the beaten egg.

• Let it cook for a  minute and stir it well ,add in the chopped curry leaves and coriander leaves.Continue stirring until the eggs are completely cooked.

• Serve it along with rice or roti.

• Onion needs to be chopped finely.
• Do not use more of red chilly powder.
• Addition of fennel is purely optional. 

Check out the blogging marathon page for the fellow bloggers participating in BM#62.

Sumber http://www.naliniscooking.com

Badami Paneer Curry/Badami Paneer

Today is the final day for the theme no tomato gravy in Blogging marathon #61.I am sharing you a rich and flavorful,most of our all time paneer curry.
This paneer curry is so creamy and came out very well.We enjoyed with the frozen Lachha parattha.I noted this recipe from a regional T.V show.
The original recipe uses 1/2 cup tomato puree and onion paste.But here I used both onion paste and finely chopped onion. Substituted tomato with yogurt/curd and used little more badams to get the creamy texture.Also used low fat milk instead of water.Off to the recipe.......

                                                                      

                                                            

                                                   Badami Paneer Curry/Badami Paneer

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   Basic Information

   Preparation time 15 minutes
   Cooking time 40 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Paneer/cottage cheese	22-25 (1 inch cubes)
Onion(very finely chopped)	2 medium size
Ginger&garlic paste	1.5 tbs
Kasoori methi/dried fenugreek leaves	1 tsp(crushed)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	3/4  tsp
Coriander powder/dhaniya podi	1 tsp
Garam Masala powder	1/4 tsp
Yogurt/curd/thayir	1/4 cup
Almonds/badam	12-15
Cumin seeds/jeeragam	1/4 tsp
Salt	1.5 tsp
Coriander leaves(finely chopped)	1 tbs
Milk	1 cup
Oil	3- 4 tbs
Fresh cream(for garnishing)	as needed

 
  

   Method 

• Soak the almonds in water for 10-15 minutes and grind it to a fine paste by adding the milk,set it aside.

• Heat around a tsp oil in a pan and add one chopped onion with pinch of salt. Saute till trasparent.Put off the flame and grind it to smooth paste after cooling.Now heat a tsp of oil and fry the paneer cubes for a minute and keep it aside.

• Heat a pan with the remaining oil and saute the oil till golden. Add in the ginger&garlic paste and fry it for couple of minutes or the raw smell goes away.Now add in the ground onion paste and fry it for a while.Now add in the spice powders and salt,fry it for a minute.Add the yogurt and mix it well,cook it till the oil separates.At this stage add around a cup of water and allow it to boil in a medium flame.

• Add the yogurt and mix it well,cook it till the oil separates.At this stage add around a cup of milk and allow it to boil in a medium flame.Now add the cashew paste and mix it well,cook it well for few minutes.Now add the paneer cubes and let it boil for couple of minutes.Add the kasoori methi and finely chopped coriander leaves.Put off the flame.If needed add around a tbs of fresh cream and mix it well.

• Serve it along with naan,phulka or paratha.

• Chop the onion very finely to get a nice creamy texture.
• Use thick and fresh yogurt.
• After adding almond paste mix it well to prevent sticking to the bottom. 
• If you are using tomato then skip the yogurt and use around 1/2 cup of pureed tomato.

Enjoy..............

Check out the blogging marathon page for the fellow bloggers participating in BM#62.

Sumber http://www.naliniscooking.com

Cauliflower Masala/Gobi Masala - No tomato Version

Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala.
As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry.
The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........

                                                                      

                                                            

                                          Cauliflower Masala/Gobi Masala

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   Basic Information

   Preparation time 15 minutes
   Cooking time 30 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Cauliflower florets	2.5 cups
Onion(very finely chopped)	2 medium size
Ginger&garlic paste	1.5 tbs
Green chilly/pacha milagai	2-3 (slit into 2)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1 tsp
Coriander powder/dhaniya podi	2 tsp
Garam Masala powder	1/4 tsp
Yogurt/curd/thayir	1/4 cup
Cashew/mundiri	5-6
Cumin seeds/jeeragam	1/4 tsp
Salt	1.5 tsp
Coriander leaves(finely chopped)	1 tbs
Milk	2-3 tbs
Oil	2-2.5 tbs
Lemon juice	1 tsp(if needed)

 
  

   Method 

• Put the cauliflower florets in a boiling water along with 1/2 tsp of salt and pinch of turmeric powder.Cover it with lid and let it be for 3-4 minutes.Drain the water and keep the blanched cauliflowers.Grind the cashews to a fine paste by adding the milk and set it aside.

• Heat the oil in a pan and crackle the cumin seeds.Add the chopped onion and green chillies along with a pinch of salt and saute till the onion becomes golden.Add in the ginger&garlic paste and fry it for couple of minutes or the raw smell goes away.Now add in the red chilly powder,coriander powder,turmeric powder and salt.Fry it for a minute.

• Add the yogurt and mix it well,cook it till the oil separates.At this stage add around a cup of water and allow it to boil in a medium flame.

• Now add the blanched cauliflower florets  and cook it for few minutes.Add in the cashew paste and mix it well.Let it cook for couple of minutes.

• Now sprinkle the garam masala powder and coriander leaves.Mix it well and put off the flame.

• Serve it along with naan,phulka or roti.

• Chop the onion very finely to get a nice creamy texture.
• Use thick and fresh yogurt.
• After adding cashew paste mix it well to prevent sticking to the bottom. 

Enjoy.................................

Check out the blogging marathon page for the fellow bloggers participating in BM#62.

Sumber http://www.naliniscooking.com

Stuffed Baby Eggplant Curry/Stuffed Brinjal Curry

We are entering the 62nd edition of Blogging Marathon with  many interesting themes.For this edition I chose no tomato gravies and will be showcasing of the no tomato version of gravies for next few days.
Addition of tomato gives a nice thick creamy and tangy taste to the gravies,but it can be substituted with other ingredients to get the exact taste and texture.
Today's recipe is a stuffed eggplant curry where no grinding of masala involved.It is a simple curry in which eggplants cooked in a onion and coconut paste.For the tangy taste used a little amount of tamarind.Off to the recipe................................

                                                                      

                                                            

                                        Stuffed Baby Eggplant Curry

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Baby Eggplants	8-10
Onion(very finely chopped)	2 medium size
Ginger&garlic paste	1 tbs
Sambar powder	2-2.5 tbs
Turmeric powder/manjal podi	1/4 tsp
Tamarind/puli	small gooseberry size
Coriander leaves(chopped)	2 tbs
Curry leaves/karivepillai	1 sprig
Salt	1.25 tsp
Mustard seeds/kadugu	1/2 tsp
Fennel seeds/sombu	1/4 tsp
Oil	2 tbs

 
  Grind to a smooth paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Poppy seeds/kasakasa	1 tsp
Fennel seeds/sombu	1 tsp
Cashews(optional)	2 -3

   Method 

• Soak the tamarind in 1/2 cup of water and extract the juice and keep it aside.Grind the given ingredients to grind to a fine paste.Mix a 2 tsp of of sambar power with a generous pinch of salt.

• Trim the stalks of the eggplant and make  X cut on the eggplant as shown.Stuff the sambar powder in the slits.Set it aside.Heat the oil in a pan and crackle the mustard seeds and fennel seeds.Add the chopped onion,curry leaves along with a pinch of salt and saute till transparent.Add in the ginger&garlic paste and fry it for couple of minutes.

• Add in the stuffed eggplant and saute it till it changes the color.Add in sambar powder,turmeric powder and salt.Give it a mix,add around a cup of water and cook it covered in a slow flame till the eggplants are almost cooked.

• Now add the tamarind water and cook it for few minutes.Add in the coconut paste at this stage.

• Let it cook for 5 minutes or till the raw smell disappears.Add in the chopped coriander leaves and put off the flame.Mix it gently.

• Serve it along with rice or roti.

• Onion needs to be chopped finely.
• Do not use more of tamarind .
• The curry tends to thick after cooling so adjust the consistency as per need. 

Enjoy...........................................

Check out the blogging marathon page for the fellow bloggers participating in BM#62.

Sumber http://www.naliniscooking.com