vegetable paneer curry

Paneer vegetable curry is a mixed of vegetables with paneer and added spices. Paneer is rich in protein and adding vegetables to the curry makes very healthy dish.Any vegetable added to paneer obviously adds tastes to the paneer curry.with simple spices and adding vegetables to the curry gives very good taste.You can adjust the spices and add more vegetables as per your availability and choice.Here in this recipe I added only few vegetables as per my choice. Paneer being favorite to my kids I always try different varieties with paneer.

Ingredients:

• paneer 1 lb packet
• carrots 2
• Beans 10
• cauliflower chopped 1cup
• green peas 1tbspn
• capsicum 1/2
• milk 3 to 4 tbspns
• kasurimethi 1 tspn crushed(dried fenugreek)
• redchilli powder 1 tspn
• turmeric powder
• coriander powder 1 tspn
• cumin powder 1/4 tspn
• salt to taste
• oil 5 tbspn

Masala paste to grind

• onion1 small
• ginger 1 inch piece
• garlic 2 to 3 pods
• tomato 1 big
• green chilli 3
• cashews 8
• whole spices( 1 cardamom,2 cloves,cinnamon 2( 1 inch sticks),fennel seeds 1/4tspn,poppy seeds 1/4tspn)

 procedure:

• Heat 1 tbspn of oil in a pan then saute onion,ginger ,garlic green chilli,cashew and whole spices.Then add chopped tomato. Fry few mins until tomato little soft changes color.Then switch of the flame and grind into fine paste.
• In the same pan add little more oil ,fry paneer  a min and keep aside.Then add chopped beans,carrots,peas,capsicum,fry keep aside.
• Add remaining oil to the pan and once hot add turmeric powder ,chilli powder followed by grinded masala paste,little coriander powder ,cumin powder a pinch of garam masala. Fry few mins and add fried vegetables add little water and cook few mins until vegetables little soft,then add paneer cubes.
• cook everything few more mins then add little milk ( add milk in low flame stir continuosly)
• Finally add kasuri methi and cook a min and switch of the stove.Yummy paneer vegetable curry is ready.

Dahi Baingan

Dahi Baingan is a typical orissa dish made with brinjal and curd tempered with spices.It is a authentic oriya dish which is very tasty and can be done quickly.It is prepared without onion  and garlic.This dish usually prepared During festival season as we won't prefer onion and garlic during the season.Here goes the recipe.

Ingredients:

• Brinjal 6 to 7 small
• Curd 2 cups (180 ml cup)
• water 2 to 3 tbspn
• Redchillies 4
• green chili 3
• Turmeric powder 1/4 tspn
• 
  
• Tempering:
• mustard seeds 1/4 tsp
• salt to taste
• redchilli 
• curry leaves 2 strings
• grated ginger less then 1/4 tsp( optional)
• oil for deep fry

spice powder:

• cumin seeds or jeera 2 tbspns
• Redchillis 2
• Fry both in medium flame and blend into fine powder.

Procedure:

• Heat oil in a kadai.Cut brinjal vertically and add salt and redchilli powder,little turmeric powder keep aside for 20 mins.
• Once oil is hot add brinjal pieces and  deep fry brinjal until little brown.( Optionally you may fry in a pan with little oil too,but actual taste lies when you deep fry in oil)
• Keep aside  brinjal slices and let it cool down.
• Take a small bowl ,add salt and whisk 2 cups of curd  well.
• In another pan add 1 tbsp of oil for tadka,once hot add mustard, or punch phuran (spice include fennel seeds,yellow mustard little fenugreek seeds,jeera.If you don't have punch phuran add  just mustard  ,curry leaves green chili,redchilli for tadka.
• slowly add brinjal to the curd.When tadka cools down mix tadka in the curd mixture.Yummy Dahi Baingan is ready.
• Finally sprinkle some spice powder on top and enjoy with rice.This gives actual taste.Don't miss it.
  
  
  

Paneer butter masala

Paneer is a fresh cheese common in South Asia especially in Indian, Pakistan and Bangladeshi cuisines.The use of paneer is more common in India,Nepal,Bangladesh and Pakistan.It is wrapped in doughand deep fried or served with either spinach or peas.It can be prepared in many ways.One of the popular paneer  dish is paneerbutter masala.This is quite popular in most of Indian restaurants.Almost I tried all paneer dishes,but my husband's  and kids favorite is paneer butter masala after palak paneer..Here goes my recipe..

Ingredients

1. Butter 2 tbspns
2. Chilli powder 1/4 tspn( I used kashmeeri chilli)
3. Coriander powder 1 tspn
4. Fried onions 1  full fist
5. Garam masala 1/4 tspn
6. Ginger garlic paste 1 tspn
7. Kasoori methi 1/4 tspn
8. Tomato ketchup 1 tspn
9. Milk 1/2 cup to mix in spices
10. Another 1 cup milk to add to gravy
11. Tomato purée ( blanched tomatoes made into purée)
12. Paneer 1 packet( 500 gms)
13. Salt to taste

Procedure:

1. Saute paneer with 1 tspn of oil for 3 mins and keep it aside.
2. Take a bowl add chillipowder,coriander powder,garam masala powder,kasoori methi powder, tomato ketchup ,tomato puree,( boil  2 small tomatos and remove the skin,then blend into puree)then add  milk slowly and mix it.keep aside.
3. Heat  a pan, add butter when it starts melting add ginger garlic paste fry well until the raw smell goes.Add fried onions fry few mins.
4. Now add spice mix to the pan ,cover it with lid until the raw smell goes off.( 10 to 12 mins ) slow to  to medium flame.cook until butter oozes out from masala mix.
5. Now add remaining 1/2 cup milk slowly to the pan( stirring continuously) and mix it properly without curdling.cook around 2 to 3 mins
6. Slowly add paneer to the pan and cook another few mins until paneer is little soft,
7. Enjoy paneer butter masala with roti or rice.

gongura(sorrel leaves paneer)

Gongura paneer or sorrel leaves saag paneer is  very healthy paneer dish which I adapted from vahrehwah .When I first saw this recipe thought how can be gongura which is sour, combined with paneer..But I  thought it is something different and give a try.Finally I got fresh gongura leaves in the grocery store and tried this recipe.It is very great in taste and easy to cook.Gongura which is a very healthy leaafy vegetable and a great source of iron.Here goes yummy gongura paneer with rice or roti.Iam posting this recipe in BM#62 under the theme "No tomato gravies."

Ingredients:

• Paneer 2 lbs
• onion 1
• green chilli4 to 5
• Gongura leaves 1 bunch ( 200 gms)
• ginger 2 small pieces
• garlic 6 small pods
• curry leaves 2 springs
• cumin seeds 1tspn
•  chilli powder 1 tspn
• turmeric powder 1/4 tspn
• oil  3 to 4 tbspn
• coriander powder 1 tspn
• salt to taste

Procedure:

• Heat oil in a pan,add ginger garlic pieces,greenchilli,onions,salt and saute well.
• Slowly add sour green leaves or gongura leaves to the pan and cook until this is soft.( hardly it takes 5 to 8 mins)Then  grind into paste when it is completely cool down.
• Heat a pan, add  jeera,curry leaves,chopped onions,salt,turmeric powder,chilli powder little water,coriander powder and some more water  to mix it well.
• when the mixture comes to boil add already prepared gongura paste and fried paneer.(  before adding ,fry paneer in separate pan keep aside)Cook this for few more mins and switch off the flame.Enjoy with rice or roti.
  

Check out for fellow marathoners in BM#62

Sorakai nuvula koora( bottle gourd seesame curry)

This south Asian squash is indeed bottle shaped,light green and long ,usually called bottle gourd.The flesh inside is spongy.Bottle gourd or lauki is over 90% water therefore it is easy to digest.Ayurveda recommends cooked lauki or bottle gourd for better digestion.It is cooling calming,and contains many vitamins and minerals such as calcium,magnesium,phosphorus,vitaminA. Usually I cook bottle gourd and moong dal. It.It is wonderful in taste.But, today I cook bottle gourd without tomatoes using seesame seeds combination.combination. Iam posting this recipe in BM#62 under the theme 'NO TOMATO GRAVIES" ..here is my recipe.

Ingredients:

• Bottle gourd 1 medium size
• seesame seeds 2 tbspns
• red chilies  2 to 3
• onion 1 chopped
• chilli powder 1/4 tspn
• garlic 3 pods( crushed)
• jeera 1/2tspn
• mustard 1/2 tspn
• daniya(coriander) powder 1 tspn
• oil 2 tbspns
• salt to taste

Procedure:

• Heat a pan add seesame seeds,fry well until they are slightly browned and roasted well.keep aside.
• Heat oil in pan,add mustard,jeera seeds.When they splutter add chopped onions,garlic redchilllies followed by turmeric and salt.
• close the lid and let it cook few mins until water comes out from bottle gourd.
• Remove the lid,add chilli powder ,daniya powder saute few mins then add roasted seesame powder.
• Add little water( 3 to 4 tbspns) cook few more mins.Yummy bottle gourd curry is ready.Enjoy with rice or roti.
  

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Beerakai ( ridgegourd) chana dal curry

Beerakai or ridge gourd medically referred to as Luffa acuteangula as well as called turiya.This particular veggie is definitely a well known veggie within the Asia,Africa as well as Arabic nations.Vegetables from the gourd family are extremely advantageous through the health perspective.Ridge gourd is quite lower in saturated fats as well as calories.It really abundant with dietary fiber,vitaminc,riboflavin,zinc,thiamin,iron,as wee as magnesium.Today iam going to post Beeraki mixed with chana dal in BM#62 under the theme 'No tomato gravies'An awesome curry which tastes good with roti and rice too.

Ingredients:

•  Beerakai 3
• chana dal 1/2 cup
• onion 1 
• Red chillies 2
• Ginger garlic crushed 3 tbspns
• mustard seeds 1/2 tspn
• jeera 1/2 tspn
• chillie powder
• Turmeric powder
• garam masala 1 tspn
•  salt to taste.
• oil 2 tbspns

Procedure:

1. Soak chana dal atleast half an hr in water.
2. Heat oil in a pan, then add mustard seeds,jeera,when it starts spluttering add chopped onions.
3. Fry well until onions turns little brown then add crushed ginger and garlic( if not time to crush you can add ginger garlic paste).Saute few more mins then add chopped beerakai followed by salt and turmeric.
4. Now add soaked chana dal and ,close the lid let it cook few mins until beerakai and dal becomes little soft. or( you can put chana dal in microwave for 8 to 10 mins.In that case add chana dal just before adding chilli powder)
5. After  few mins add red chilli powder followed by garam masala( a key ingredient).
6. Let it cook few more mins and then  switch off the stove.Enjoy with roti or rice.
   

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Chenna poda

Chenna poda is a cheese dessert from the state of Odisha in eastern India.It is made of well kneaded homemade cottage cheese or chenna,sugar and nuts and is baked for few mins till it is brown. Chenna poda is usually made at home during traditional festivals in Odisha. .It is also served in traditional road side stalls. Chenna poda literally means burnt cheese.It is simple easy absolutely delicious dessert. When ever I visit orissa I love to,eat this sweet.This time when I  go to India sure I won't miss this sweet. Here I prepared with frozen paneer as I don't get enough time to cook paneer  at home..I'm posting this simple paneer or cottage cheese dessert called Chenna poda in Bm#50 under the theme one ingredient different dishes.Here goes my recipe.

Ingredients:

• Paneer 1 cup( preferably fresh paneer)
• Sooji or semolina 1 tbspn( Soaked in water for 5 mins and drained)
• Sugar 1/2 cup
• Ghee 1 Tspn
• Milk 1 tbspn
• Nuts chopped 2 tbspn
• Cardamom powder 1/4 tspn
  
  

Procedure:

• Take a bowl ,add paneer mix it smoothly.Add sugar to it.
• Now add sooji,milk,ghee, dry fruits and cardamom powder,mix it thoroughly
• To get a caramelized effect apply a tablespoon of ghee to the bottom of the baking dish,sprinkle with sugar and hold it slightly above gas stove for few mins.
• When it changes the color or caramelized,then pour the paneer mixture  over the sugar
• Bake it in a preheated oven at 350F around 25 to 30 mins.
• Check inserting a tooth pick.If it comes out clean,then it is done.cool 10 to 15 few mins then ready to eat .you can cut into desired shape and enjoy..

• 

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Paneer pockets

Paneer is the star ingredient in most Indian dishes.Anything with paneer we just love to eat.When I was thinking what else I can cook with paneer,as I already prepared lot of paneer dishes,so thought of doing this easy yummy appetizer.It is great snack during kids parties and get togethers.My elder one is a foodie,he loves to eat paneer any form. Though both my kids are chicken lovers I regret to cook non vegeterian some specific days in a week.Those days I prepare paneer varieties.Yesterday when My son came back from school I surprised with this yummy snack.He just love it.I'm posting this recipe in Blogging Marathon #50 under the theme one ingredient different dishes.Here goes my recipe.

Ingredients

• Paneer 1/2 lb( chopped)
• Jeera 1/2 Tspn
• Onion 1/2 finely chopped
• Ginger garlic paste
• Green chilli 2
• Red chilli powder1/2 Tspn 
• Garam masala power 1/4 Tspn
• Tomato  1/4 chopped ( optional)
• Salt to taste
• Oil 1 tbspn

Procedure:

• Heat oil in a pan,when it is hot add Jeera ,when it starts spluttering add chopped onions fry well then add ginger garlic paste.
• After few mins add tomato ( optional) I prefer without tomato it is more tasty. Fry well then add chopped paneer pieces I just break into small pieces with my hands.
• Fry few mins add garam masala powder red chilli powder and salt. After 3 to 4 mins switch off the stove and garnish with Corriander leaves.
• Paneer stuffing is ready.Now preheat oven to 375F.( Mine is convection mode fan on)
• Take a refrigerated puff pastry sheet half an hr before baking( here I always use pepperidge farm puff sheets usually get it any grocery store)
• Divide the puff sheet into small finger length squares. Stuff 1 or 2 Tspn above prepared paneer inside and fold all sides carefully ( use little water when folding)
• Bake 20 to 25 mins in preheated oven or until those are golden color.
  
  
  

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Methi paneer

Methi paneer is a Mughlai recipe that uses paneer along with fenugreek leaves.This is given more flavour by adding cream milk, yogurt and fenugreek leaves.Paneer being a favorite in our family I keep trying different paneer recipes.This curry has very good flavour and a creamy texture.I always store 2 to 3 paneer packets in my freezer and I keep cooking paneer recipes on vegetarian days.This week I'm posting all PANEER RECIPES in Blogging Marathon #50 Under the theme One ingredient different recipes.Paneer being favorite to my kids specially I  tried cooking paneer with methi say a great combo.Here goes my recipe.

Ingredients:

• Methi(1 Medium bunch)
• Paneer 200gms(cut into cubes)
• Onion -1 big chopped
• green chilli 3
• Ginger garlic paste 1 tspn
• Cashew nuts 5 to 6
• curd or yogurt 3 tbspn
• Heavy cream 2 tbspns
• Tomato 1
• Spices( cloves,cardamom each 2) cinnamon 1 stick
• coriander powder 1 tspn
•  jeera powder 1 tspn
• chili powder 1/2 tspn
• salt to taste
• oil 3 tbspns

Procedure

• Heat 1 tspn of oil and stir fry paneer well just few mins.Remove paneer from the pan and keep aside.In the same oil add chopped onion,spices and green chilli and fry  well until onions turn golden brown and keep aside
• In another pan ,add chopped methi and fry well until methi leaves water and becomes soft, around10 to 12 mins keep aside.
• Now add chopped tomatoes to the pan and fry well until raw smell goes off.( around 5 to 8 mins)
• Make a paste of fried onions with spices and green chilli.Blend tomatoes into fine puree separately.
• Soak cashew in water for 10mins and make into fine paste.Mix cashew and yougurt mixture in 
• a bowl.
• Now heat a pan add 2 tbspn of oil add ginger garlic paste,when it fries well add onion paste and tomato paste followed by coriander powder,jeera powder,chilli powder,salt.Mix it well few mins.
• Add water if the gravy is thick,then add fried paneer, cook 3 to 5 mins add methi ,cashew yougurt mixture.Cook few more mins
• Finally add 2 tbspn of heavy cream and enjoy delicious methi paneer.

Check out for fellow bloggers in BM#50

Vankai kothimeera Karam

Brinjal cooked with green chilli and coriander paste is known as vankai kothemeera karam.It is very popular in Andhra.I'm a big fan of brinjal,so brinjal any form would love to taste.I often cook so many non vegetarian  and vegetarian recipes with brinjal.You can see all my recipes with brinjal in my blog.This one is very easyrecipe can be done in 15 to 20 mins.No onion and garlic recipe.Here goes yummy recipe.

Ingredients:

• Brinjal small 5 to 6
• Urad dal 1 Tspn
• Mustard seeds 1 Tspn
• Jeera 1 Tspn
• Curry leaves 1 string
• coriander leaves 1 cup
• ginger 2 small pieces
• green chilli 4 to 5
• tamarind pulp 1 tspn
• Turmeric 1/2 Tspn
• Asofoetida pinch
• Salt as per taste

For Coriander paste: wash 1 cup of Corriander leaves then grind into paste with 2 small pieces of ginger and 4 to 5 green chillies ,tamarind pulp( you may use less or more green chillies as per your spice levels) keep aside.

Procedure:

• Heat 1 tbspn of oil in a pan add mustard seeds, Jeera, urad dal when it starts spluttering add Brinjal pieces cut into long slices  ,turmeric and salt.
• Cover with lid until Brinjal becomes soft .( around 10 to 15 mins)
• When brinjal is almost cooked add Coriander paste to the Pan and fry well until brinjal well absorbs the paste.
• Switch of the stove after 5 mins.Yummy brinjal Coriander fry is ready .
  

Note: you can use onion when you fry brinjal and you may skip tamarind pulp if you doesn't like sour.

Prawn (Shrimp)Biriyani

Biryani is the royal dish amongst all the exotic dishes of India,and remains the dish to serve on all best and auspicious occasions.Biryani is derived from persian word 'Birian'.In Farsi,Birian means Fried before cooking.There are diifferent variations in Biryani.We (our family)usually cook Non veg biryani, with different meats.As whole family love to eat sea food,prawns being our favorite among all seafoods what we eat,tried so many recipes with prawns.So, thought to prepare Prawns Biryani.Prawns Biryani is a traditional Indian dish prepared layering spices,shrimp/prawn,aromatic rice and cooked until done.I'm posting this recipe in BM#48 under the theme Biryani's of different style.Here goes my recipe.

Ingredients:

• Prawns 1 lb
• Onion 1  big size
• Green chilli 4 
• Ginger & Garlic paste 1 tbspn
• Red chilli powder 1tspn
• Whole garam masala(cinnamon,cloves,cardamom(each 3 to 4 count),
• Sahjeera(1 tspn
• Biryani leaves2  
• Curd 1 small cup
• Handful of mint and coriander leaves.
• Biryani masala for flavour(I use MDH or SHAN)
• Rice 3 cups
• Saffron very few 
• Oil 4 tbspns

For Prawns Marination:After cleaning prawns put aside in a bowl add chilli powder,ginger garlic paste, salt little corriander powder.

Procedure: 

•  For making Biryani I use wide non stick pan.Put some oil in a pan.( 1 to 2 tbspn)Add marinated prawns to the oil and fry slowly until the prawns well fried  both sides.
•  After few mins remove the prawns and keep aside.Add whole garam masala to the oil and fry few seconds, to this mixture add curd and stir fry slowly.
• Soon, add coriander leaves,mint leaves,Biryani masala .After few mins add fried prawns to the mix and cook  prawns  until 70% done.
• Mean while take a wide pan to cook rice separately.I soak rice for half an hr and I cook in a open pan.
• We can add few whole garam masala to the soaked rice to get nice aroma.Cook the rice until it is 80% done.Drain the rice and add this rice to the Prawn masala mix in the pan.
• On top of it add fried onions,I separately fry onions in small pan to get good taste.(We can add store bought fried onions).
• Add Saffron Soaked in 2 tbspns of milk.Close the lid and wait for 10 to 15 mins.First 5 mins in a medium flame next few mins in low flame.
• Then after few mins we can see the rice is almost cooked with prawns.Nice aroma comes from the mix.Our Biryani almost ready now.We can serve with raita.

• 

Check out for fellow bloggers in BM#48

Dahi (curd)Bendi

Ingredients:
1.Bendi or okra 1 lb ( 200g)
2. Curd 1 cup
3. One big onion
4. Chilli powder 1 spn
5.Daniya powder 1 tspn, jeera powder 1/2 Tspn.
6.Jeera 1 Tspn.
8. Tomato 1 count
9.Salt to taste.
Procedure:

1.Heat oil in a pan.Add jeera,when it splutters add cut onions.
2. I prefer adding 1/2 spn of grated or ginger cut into very small pieces to the pan.(optional)Stir fry onions till golden brown.Then add jeera,Daniya,chilli,turmeric powders .
3.Now add Bendi (I remove top and tail to the bendi).Mix and fry well for 3 to 5 mins.
4.Add tomato pieces and curd to the masala.cover with lid and cook well until Bendi is soft.
5.cook around 10 to 15 mins then our curry almost ready. Garnish with coriander leaves.Serve hot with chapathi or rice.

Mutter(peas) paneer

Ingredients:
1.paneer1lb(220 g)
2.green peas 1cup
3.one large onion
4. Ginger&garlic paste 1tspn
5.chilli powder 1tspn
6.Daniya powder1 tspn, jeera powder 1/2 tspn
7.one tomato make it into fine paste
8.whole garam masala (lavang,dalchin,cardamom each 3 count)
9. One Tspn of fresh cream.(optional)
Preparation:Grind onion into fine paste. Then grind tomato into fine paste.
Procedure:

1.Heat oil in a pan.Stir fry frozen fried paneer for 2 to 3 mins.
2.Remove the paneer from the pan then add whole garam masala to the oil.
3.Now add onion paste to the pan fry fry until oil oozes out from the pan.
4.Add ginger garlic paste fry few more mins,then add tomato paste or store bought tomato purée to the pan.
5.Fry until raw tomato smell disappears.
6.We now add Daniya,jeera,chilli powder,little bit garam masala to the pan.Fry few mins..This takes around 4to 5 mins.
7.Its now time to add green peas to the pan, mix it well then Add 1 or 2 cups of water to the pan.
8. I usually add frozen peas, so I prefer adding after the gravy cooks well.
9.When the gravy is almost boiling add fried paneer cook for 5 to 10 mins.Now we can add fresh cream to the curry(optional)
10.Curry is ready now. Sprinkle some coriander leaves on top of it.serve with rice or roti. 

Parval Aloo curry( potols potato curry)

Parwal or potols is pretty famous vegetable in eastern part of India.This vegetable looks like Tindora but very different in taste.It can be prepared in many ways.My mom cooks parwal fry and parwal curry in a very easy methods.This is pretty common vegetable in orissa and bengal states of India.During my childhood days when were visiting grand parents home ( Bubaneswar)we used to eat this vegetable a lot.Coming to this today's recipe is little different version compared to what my mom used to cook.This is my husband's recipe which he learnt from my mother in law.Here goes yummy and tasty parwal curry.

Ingredients:

• paraval 1lb( nearly 1/2 kg)
•  Aloo(potato) 3 to 4 count
•  One big onion
• Tomato 1 big
• Ginger garlic paste 1 tspn
• Jeera 1/2 tspn
• chilli powder 1 tspn
• Turmeric powder 1/4 tspn
• Garam masala 1/4 tspn
• coriander powder 1/2 tspn
• cumin powder 1/4 tspn
• Poppy seeds 1/2 tspn
• 1 bay leaf
• Mustard oil or vegetable oil 3 to 4 tbspns
• Grated coconut 2 tbspn( optional)
• salt to taste

Preparation

Make a paste of  one onion and  Blend tomato separately into fine paste.Get ready the paste with grated coconut,poppyseeds and keep aside.

Procedure:

• Cut Paraval and  potato into big pieces and marinate with salt and turmeric powder just 2 to 3 mins. keep aside.
• Heat oil in a pan just 2 to 3 tb spn of oil,when hot  fry potato and parval pieces until little brown.This takes around 5 to 8 mins keep aside.
• In the same pan,add little oil, bay leaf, jeera( 1/4 tspn) a pinch of sugar  then add onion paste,after a min add ginger garlic paste.Fry few mins until the raw smell goes off. 
• Now add tomato paste,chilli powder,turmeric powder, coriander powder,cumin powder,garam masala.Fry well until oil oozes out of the  masala.
• Add fried potato and Parval pieces to this masala paste.Fry few mins then add 1 to 2 cups of water depends upon how much thick gravy we prefer.Finally add coconut poppyseeds paste.Then cover it until it is well cooked.
• This takes around 15 to 20 mins.Now the curry is almost ready.Adding coconut is optional.You may add poppy seeds with onions and blend it.
• Yummy curry is ready to eat! Enjoy  with rice or roti.

Vankai(Brinjal)Junugulu curry

Ingredients:
1.Junugulu1 cup
2. Brinjal 4 to 5 count
3.green chillies 2 to 3
4.crushed ginger and garlic 1 Tspn.
5. Garam masala1 Tspn
6.Onion 1 count
7.mustard seeds,jeera each 1/2 Tspn.
8. Oil and salt  
Let me give a pic of junugulu as most of the don't know it I guess.

Preparation: First fry junugulu in a cooker for few mins.It takes around 3 to 5 mins to get nice aroma.Then cook junugulu in that cooker by adding little water. We can cook until it is 60 to 70%cooked. Then drain the water from junugulu and keep aside.
Procedure:

1.Heat oil in a pan.Add jeera and mustard seeds.when it splutters add onions and green chillis.
2.when onions almost frying add crushed ginger and garlic.
3.Fry few mins then add brinjal pieces then salt chilli powder, little turmeric.
4.when brinjal is little soft add junugulu to the curry.
6. Fry few mins then add water which we use to cook junugulu.This makes 
the curry more tasty.
7.It takes around 10  to 15 mins.when almost both cooked we can add garam masala to the curry.
8.After 1 to 2 mins off the stove and garnish with corrinder leaves.Delicious curry iS ready

Palak Paneer

Ingredients:
1. Fresh palak(spinach) 1 bunch
2.Paneer 200 gms
3.Onion 1 count
4.Green chillis-4
5.Ginger garlic paste 1 tspn
6.Whole garam masala( lavang, Dalchin,cardomom,pepper each 3 count),bay leaves
7.Jeera powder 1/2 tspn
8.Dhaniya powder 1 tspn
9.Chilli powder 1/2 tspn.
10.oil
11.salt
For making palak puree: Cook palak in boiling water until it is soft.This takes around 5 to 10 mins.Then drain the water from the palak and put aside.When it is almost cool grind it to a fine paste.Now the puree is ready.

Procedure:
1.First fry the paneer in a pan till it is brown.I usually bring swad frozen fried paneer.I take outside 2 hrs before cooking,and just fry for 1 to 2 mins in a pan to get rid off the raw smell.
2.Take out the paneer from the pan and add all whole garam masala to it,then slowly add cut onion and green chillies.
3. When onions almost fried add ginger garlic paste.Now we can add jeera,Daniya and chilli powder.
4. We can add palak purée to the masala and cook around 5 to 10 mins.Add one cup of water to the purée.We can add water depends upon the consistency how thick the gravy we prefer.
5.when the palak is cooking I add fried paneer to the mixture and cook around 5 to 10 mins.
6. Delicious palak paneer is now ready.We Can eat with rice or roti.