Beans Paruppu Usli

Always think of my dear athai paati... when I make paruppu usli... She taught me a small trick... and it works the same way...every single day... hehehe... I even got amma to try this recipe... and am really glad amma, appa, Keke (my lil bro) and Mr.B like this a lot... Always make this with mor kozhambu or vatha kozhambu... It tastes like heaven :)

What I used

3/4 cup channa dal
1/4 cup toor dal
1/2 cup fresh string beans chopped
4 dry red chillies
2 tbsp of oil
mustard seeds
A pinch of hing
curry leaves
Salt to taste

How I made it

Soak the dal and chillies in cold water for 2 hours. Then drain this completely ( there should be absolutely no excess water). Then grind this into a coarse mixture ( remember do not add water at all). In a non-stick pan, heat 1 tbsp of oil and add the mustard seeds. Once they splutter add the hing and curryleaves and then add the beans... Saute this for 2 minutes and add the coarsely ground dal mixture. Add a little salt and then place a lid on the pan and reduce the flame. Cook this for 5 - 10 minutes. Then remove the lid, add another tbsp of oil and then cook on medium flame. You can sprinkle a little bit of water at this point if you find it is too dry.Stir this and break up if you have any lumps of dal. Remonve when the dal and beans have cooked.

Soft and tasty Paruppu usli ready...

Tricks...
1. Amma generally steam cooks the ground dal before adding them to the beans. This makes the usli a little crispy... This is highly recommended when you make larger quantities.

2. Athai paati doesnt pressure cook the mixture, she just places the lid and cooks it in the pan on low flame.. This makes the usli softer ... this is recommended when you make smaller quantities. When you close and cook, the steam condenses on hitting the lid and this drops as water back into the dal and cooks it :)...

3. Never try to steam this mixture in the microwave...I tried this once and ended up with a lumpy hard mass of dal. Then I had to grind it again to get it to the right consistency.

4. You can also use Vazhappu (Banana Flower) to make paruppu usli... that turns out well too..

Cabbage Kari (Poriyal)

My little bro is a great cook too... I guess its in our gene :)... and this is a recipe I borrowed from him... He makes the world's best "Muttaikos (cabbage) Kari" .... It reminds me of our days in the B city... where he used to cook for me... "tomato sambar and cabbage kari "... and till date... I ask him to make this combo whenever we meet ....This is so simple to make... yet I mess it up all the time... and he makes it with great ease...

Ingredients

2 cups of chopped cabbage
1/4 cup of grean peas
1/4 cup of grated coconut
2 red chilli
1tsp of mustard seeds
1tsp of channa dal
1tsp of urad dal
1 tsp of oil
A pinch of Hing (Asafoetida, kayam)
A pinch of turmeric powder
Curry leaves
Salt to taste

Method

In a Pan add a little water, salt and turmeric powder. Then add the cabbage and cook this until the cabbage is done. ( You can also microwave this for 2 - 3 minutes). In another pan heat oil and then add the mustard seeds. Once they splutter, add the red chilli, channa and urad dal, hing, green peas and curry leaves. Add the cooked cabbage and toss for another 2 minutes. Remove from the flame and add the grated coconut.... Its really that simple....

Tricks: Do not add a lot of water, this will get the cabbage soggy.... If you add too little water, it might burn... So add little by little...

Kadai Paneer

This again was something I tried for the first time... and it turned out really well... The freshly ground garam masala made a world of difference. This is so aromatic and gives a special touch to the kadai paneer.

Ingredients

1 cup of paneer, cut into bigger cubes
1 onion, chopped
1 cup green & red capsicums, chopped
2 tsp ginger-garlic paste
1 tsp coriander powder
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 cup tomato puree ( or 1tbsp tomato paste)
1 tbsp ghee or butter
1 bay leaf
Fresh coriander leaves, chopped


For fresh garam masala
2 green cardamoms
2 cloves
1/2 tsp of pepper corns
1 tsp of corriander seeds
1 tsp of cumin seeds
1 tsp fennel seeds
1 cinnamon stick

Method:

In a pan, dry roast all the spices in low flame and grind this into a powder. Heat ghee in a pan, add 1/2 tsp of fennel seeds , bay leaf and ginger-garlic paste. Stir-fry till the moisture evaporates. Also add red chili powder, coriander powder, turmeric,and tomato puree and stir-fry until they change color and the ghee separates from the masala . Add chopped onions and saute until brown. Then add paneer cubes, capsicum & salt and fry until the paneer is light brown.

Sprinkle a tsp of the fresh garam masala powder and add 1/2 cup of water and cook until the gravy thickens. Adjust the seasoning if necessary. Garnish with coriander leaves and serve with parathas or any pulao. This serves 3 - 4 people.

This is a finger licking recipe.... :)

Matar Paneer

Matar Paneer... Its every vegetarian's favorite...Serve it with hot rotis or plain jeera rice... it definitely tastes divine.... I cant believe ma n pa loved this...They generally preferred traditional South Indian food... Ma even makes it at home these days...

Ingredients

1 cup cubed paneer
1 cup green peas
1 inch cube of ginger
2 - 3 cloves of garlic
6-8 almonds / cashews
2 tsp of tomato paste
1/2 cup onions finely chopped
1 tsp chilli powder
1 tsp corriander powder
1/2 tsp garam masala
1 tsp cumin / fennel seeds
3 tsp of butter or ghee
1/2 cup of water
Salt to taste
Chopped green corriander for garnish

Method

Add ginger, garlic and almonds to a blender and grind this to a smooth paste. You can sprinkle a little bit of water. Do not add too much, because it might take a little longer to cook. In a pan, heat 2 tsp of butter and add the cumin seeds. then add this paste and fry this until the paste and the butter separate. Add the chilli powder, coriander powder, garam masala. Then add tomato paste and cook similarly. Now add the onions and saute them until the onions become transparent. This is the base for any gravy. Use medium flame and a non-stick pan, this will help cook the masala evenly. You don't have to stir this constantly, but do not let this burn. It might take at least 15 minutes for the masala to cook. Now add the paneer and cook for another 5 minutes. Finally add the green peas (frozen) and a half cup of water (add more if the gravy is a little thick) and allow this to cook for the last 5 minutes. Drop in the last tsp of butter and garnish with fresh coriander and serve hot with phulkas / rotis....

Its YUMMMMMY YUMM...

Tips - You can also add tomato puree (blanch, peel and puree fresh tomatoes).. I just go with the store bought tomato paste.

You can also add heavy cream with the water to thin out the gravy, this will give a smooth and silky texture... but also bump up the calories... hee hee..

Some recipes call for frying the paneer. But I like it soft, so I don't fry them... phew... added calories... ;)