Tawa Bhindi

Tawa subzi was what on my mind when I picked 'tawa recipes' as my theme for this week's BM. I went and bought even the needed vegetables only to back out at the last minute when I realized that too much work and time were involved in the preparation. At least in my case since I was planning to cook for one and that too for myself. And so instead I picked this spicy and delicious tawa subzi prepared with okra after I happened to come across it here. Tawa bhindi is stuffed okra curry that is prepared on a tawa / griddle. This curry uses a flavorful homemade tawa masala though a store bought version can be substituted for it. I did not play around the original recipe while preparing this tawa bhindi though I have reduced the quantity of red chili powder in the masala recipe given below. Tawa masala with a tbsp. of chili powder turned out to be a super spicy one, the kind which leaves you in tears especially if you use up all the masala prepared. And so, I recommend to go easy with the tawa masala, taste and adjust the quantity as needed in the tawa bhindi recipe. However I would like to add that this spicy masala is a flavorful one and would be a great addition to vegetable preparations and okra here can be replaced with other vegetables. 

Ingredients for tawa masala
1 tsp. oil
1 tsp. mustard seeds
1 tsp. cumin seeds
2 or 3 cloves
1 inch piece of cinnamon
2 tbsp. coriander seeds
2 tsp. kasuri methi / dried fenugreek leaves
1 to 1.5 tsp. red chilli powder
1 tsp. amchoor / dried mango powder
1 tsp. chaat masala
1 tsp. salt

Preparing tawa masala:
* Heat the oil in  a pan and add mustard and cumin seeds. When the mustard seeds start to crackle and pop, turn off the stove and add the remaining ingredients to the pan. Toast for a minute and let the mixture cool.
* Grind the ingredients finely and store it in an airtight container. Keep refrigerated and use as needed.

Ingredients for tawa bhindi:
1 lb. okra / bhindi (25 medium sized okra)
1/4 cup tawa masala or as needed 
 3 to 4 tbsp. oil

Method:
* Wash the okra and wipe them dry thoroughly. Otherwise the slime builds while chopping. 
* Chop off the edges of okra and make a slit along the entire length of it without chopping it into two pieces. Stuff the okra with a pinch or two of tawa masala and don't go overboard with the stuffing. Gently wipe away if any stuffing sticks on the okra as we don't want the mixture to burn while cooking the okra. Prepare all the okra this way and keep them aside.
 
* Heat oil on a tawa / skillet and add the stuffed okra. Toss them well to coat with the oil. Cook them on medium flame turning intermittently, until they are done to the desired crispness. Add oil if needed in between. (Cook in a saute pan if you are uncomfortable with cooking on a tawa.)
* Sprinkle a little salt and some tawa masala over the okra and toss well before turning off the stove. (Go easy with the salt since the tawa masala has already salt in it. The original recipe did not have this extra sprinkling of masala over the okra.)
* Serve with rotis / rice.

 
This goes to Blogging marathon #70, under the theme 'Cooking on a Tawa'. Check here to find out what the other marathoners are cooking as part of the BM.

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Tawa Paneer Masala

Today is turn for a quick and delicious paneer based curry made on a tawa. A tawa is a slightly concave griddle that is commonly used in Indian kitchens to prepare flat breads. Apart from flatbreads, there are a few other dishes that are associated with the tawa like a tawa pulao or this paneer masala for example, though the flat griddle seems like an unusual implement to cook them. Of course one can easily opt for a saute pan instead of a flat griddle when cooking at home, if the tawa cooking seems trickier and messier. This tawa paneer masala is entirely cooked on a tawa where paneer cubes are simmered in a spicy, sauteed base of onion, capsicum and tomato.

Ingredients:
1 onion
1 small or 1/2 big sized green capsicum 
2 tomatoes 
1/2 cup paneer cubes
1 to 2 tbsp. butter / oil
1 tsp. cumin seeds
1 small sized green chili
1 tsp. ginger - garlic paste 
2 pinches of turmeric powder
Salt to taste
1 tsp. pav bhaji powder
1/4 tsp. chili powder
1/2 tsp. coriander powder
1/2 tsp. cumin powder
2 tsp. kasuri methi

Method:
* Finely chop onion, capsicum and green chili. Puree the tomatoes.
* Heat butter / oil on a medium / large sized tawa / griddle and add cumin seeds. When they start to turn brown, add green chillies and onions and saute until the onions turn translucent. Add ginger - garlic paste and capsicum and saute on low flame for about five minutes. 
* Next add turmeric, salt, pav bhaji masala, chili powder, coriander powder and cumin powder. Stir for few seconds and then add the tomato puree. Cook until the raw smell of tomatoes disappear and butter / oil starts to leave the sides of the tawa. Taste and adjust the seasonings if needed. Sprinkle a few tbsp. of water if the mixture appears dry while cooking.
* Stir in the paneer cubes next and cook for a couple of minutes more. Gently crush the kasuri methi between palms and sprinkle over the curry. Stir the curry once more and turn off the stove.
* Serve warm with rotis or bread of your choice.
 
This goes to Blogging marathon #70, under the theme 'Cooking on a Tawa'. Check here to find out what the other marathoners are cooking as part of the BM.

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Dhaabay Di Dal

Dhaabas, the roadside eateries serving Punjabi food is a common feature along the Indian highways. The traditional dhaabas mostly cater hearty food at a reasonable price to weary truck drivers and the others who are eager enough to try out their greasy offerings. I have not been adventurous enough to try out the food from a roadside shack but have tried to create some of their dishes in my kitchen albeit low cal versions. This dhaabay di dal which literally means a lentil preparation from dhaaba comes from a cookbook by Sanjeev Kapoor and have been tried in my kitchen many times over the years. This tasty and spicy dal is prepared using a mixture of three different kind of lentils and is a favorite of mine.

Ingredients:
1/4 cup kidney beans / rajma
1/4 cup whole black gram / sabut urad dal
2 to 4 tbsp. roasted split chickpeas / chana dal
2 tbsp. oil
1 tsp. ginger - garlic paste
1 small green chillie, chopped fine
1 small onion, peeled and chopped
1 tomato, chopped
1 tsp. cumin powder
Salt to taste
1/2 tsp. red chili powder
1 to 1.5 tbsp. butter
1 tbsp. kasuri methi
Minced cilantro to garnish

Method:
* Soak all the beans overnight or for about 8 to 10 hours and pressure cook them softly adding sufficient water. Drain the water if preferred and lightly mash the dal with the back of the ladle.
* Heat oil in a pan and add ginger and garlic paste and saute until golden brown. Next add chillies and onion and fry until the onion start to brown. 
* Next add cumin and chili powders and stir. Add tomato pieces and cook until mushy. 
* Add the cooked dals, butter, salt, cilantro and extra water (to the desired consistency) to the pan and stir. Bring it to a boil, lower the heat and simmer for about five minutes.

* Crush kasuri methi between your palms and sprinkle over the dal. Stir and turn off the stove.
* Serve hot with rotis / rice.

This goes to Blogging marathon #69, under the theme 'Bookmarked Recipes'. Check here to find out what the other marathoners are cooking as part of the BM.

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Recipe Index ~ Curries / Gravies / Subzis / Koora / Palya / Poriyal

Here is a list of Indian style side dishes based on vegetables and/or legumes and paneer, the Indian style rennet free cheese. They can be served with plain rice or Indian style flat breads like rotis, phulkas, naans or even tortillas. For additional legume and dairy based side dishes check under 'Indian Dals / Kadhis' label.

DRY SIDE DISHES:
Aava Pettina Aratikaya Koora
Aloo Bhaji / Aloogadde Palya / Potato Curry
Aloo Bhujiya Subzi
Aloo Posta  
Aloo Methi
Aratikaaya Koora / Plantain Curry
Asafoetida Flavored Potatoes
Beans Koora
Beans with Moongdal 
Beans with Toordal
Beerakaya Koora / Ridgegourd Curry
Beetroot Curry
Beans-Carrot Curry with Sesame Powder
Beets & Carrots with Toor Dal 
Bitter Gourd Crisps
Cabbage-Carrot-Black Chickpea Sprouts Curry
Cabbage - Green Garbanzo Curry
Cabbage - Moongdal Curry 
Cabbage - Peas Curry
Cabbage - Soybeans Curry
Capsicum Curry
Capsicum with Pappula Podi/Roasted Chickpea Powder
Carrot-Beans with Moongdal
Carrot Koora / Carrot Subzi
Carrot Kosumbari 
Carrot- Urad dal Curry   
Cauliflower - Cabbage Curry
Chayote Curry / Seemonkaya Koora 
Chikkudukaaya Koora / Valor Beans Curry
Cucumber Curry / Southekayi Palya
Dondakaya Vepudu / Tindora Fry
Drumsticks Curry
Dum Ki Bharwan Bhindi
Eggplant Curry with Peanut Powder
Gajar - Methi Ki Subzi / Carrot With Fenugreek Greens
Gutti Vankaya Koora
Imli Aloo 
Jeera Aloo
Kanda Gadda Koora 
Knolkhol Koora / Kohlrabi Curry

Kumror Chokka - Bengali plantain - potato curry
Methi Aloo
Methi Pakoda Curry 
Mixed Vegetable Curry 
Mixed Vegetable - Soy Chunks Curry
Mixed Vegetable Subzi
Palakoora Podi Koora / Dry Spinach Saute
Palakoora Pulusukoora (Dry Spinach Saute)
Palak Kaapa
Panasa Pottu Koora / Raw Jack Fruit Curry
Patoli 
Plantain Fry / Aratikaya Vepudu
Potato - Capsicum with Besan (Chickpea Flour)
Potato Curry
Potato Curry (With Lemon and Green Chillies)
Ringan Methi nu Shaak
Sandiga Koora / Spinach-Toordal Patoli 
Spicy Eggplants
Spinach-Toor Dal Saute
Stuffed Eggplants
Stuffed Bitter Gourd / Bharwan Karela
Tawa Bhindi 
Tindora-Coconut Curry
Uchche Bhaja - Bengali Bitter Gourd Fry
Vankaya - Bangaladumpa Koora / Eggplant-Potato Curry
Vankaya Koora / Eggplant Curry with Spice Powder
Vankaya Kothimeera Karam 
Vazhakkai Podimas 

Vazhakkai Poriyal - A simple plantain curry

Zhunka Vadi

 
SIDE DISHES (GRAVY):
Aloo Chole
Aloo Gobhi
Aloo Gobhi in Coconut-Poppy Seeds Sauce
Aloo Jhol
Aloo Mangodi Ki Subzi
Aloo Matar 
Aloo - Methi (Rasedaar) 
Aloo Methi Matar 
Aloo Palak / Saag Aloo 
Aloo Posta 
Aloo Soya Korma 
Aviyal
Baby Lima Beans in Spicy Almond Sauce

Banarasi Aloo / Raswaale Aloo
Beerakaaya Paalu Posina Koora
Bombai Chutney
Cabbage Saagu 
Capsicum in Tomato Gravy
Carrot-Beans Curry in Peanut-Sesame Sauce 
Chana Madra
Chole / Chana Masala
Chole Panjim 
Eggplant Kurma
Ghuguni
Greengram Sprouts Subzi
Green Moong - Vegetable Curry
Green Papaya Saagu
Green Peas Curry in Coconut Milk Sauce
Green Peas Masala
Fennel Flavored Vegetable Curry
Idiyappam Kurma
Kashmiri Dum Aloo
Khattu Mag
Lauki Ki Subzi
Magori Palak Ki Kadhi 
Makai Palak 
Matarchi Usal
Mathura Ke Dubkiwali Aloo
Methi Chole / Fenugreek Greens with Chickpeas
Methi Matar Malai
Mirchi Ka Salan
Mixed Vegetable - Soy Chunks Curry
Navy Beans Curry
Nawabi Curry
Pinto Beans Curry
Potato - Peppers Curry
Rajma - Aloo
Rajma Masala
Simple Chole Masala
Sprouted Peas - Potato Subzi
Shalgam - Methi Subzi 
Sri Lankan Curry
Tamatar Chaaman
Tomato Gojju
Vegetable Saagu
Xacuti

Yogiratna / Valval

PANEER DISHES:
Matar Paneer
Paneer Bhurji
Shahi Paneer
Tawa Paneer Masala

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Chane Jaisalmer Ke / Dahi Chane Ki Subzi

This dahi chane ki subzi, that can be loosely translated as chickpeas curry in a yogurt based gravy is from Rajasthan as the title suggests. A rustic dish thru and thru and is a typical example of cooking based on the arid climate of the state. There are no fresh vegetables used, including onion and garlic which is typical to north Indian style cooking. It is a simple and quick dish to put together if one has boiled kala chana ready and goes well with rotis and rice.

Source: Tarla Dalal
Ingredients:
1/2 cup kala chana / black garbanzo beans
3/4 cup yogurt
1 tbsp. chickpea flour / besan
1/8 tsp. turmeric powder
1/2 tsp. green chili paste
1/2 tsp. chili powder 
Salt to taste
1 tbsp. oil
1 tsp. mustard seeds
1 tsp. cumin seeds

Method:
* Soak garbanzo beans overnight or for about 6 - 8 hours. Pressure cook the beans until they are done and soft.
* Combine yogurt, turmeric, green chilli paste, chili powder, salt, and about 6 tbsp. water. Whisk well to form a lump free mixture.
* Heat oil in a pan and add mustard seeds and cumin seeds. When mustard seeds start to splutter, add the yogurt mixture, cooked garbanzo beans and salt to the pan. 
* Cook on medium flame stirring contionuosly for about 5 minutes.
Serve warm with rotis / rice.
 
This goes to blogging marathon #57 under the theme 'Side Dishes' and check here to find out what other marathoners are cooking today.

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Parsi Style Masoor Dal

Coincidentally a 'Parsi' special was airing on TV when I was deciding on the themes for this marathon and on the spot I got to decide on the dishes for the Parsi theme to my amazement. However it turns out that those recipes were just not destined to appear here yet. Wouldn't it be surreal if everything goes according to the plan in life? Turns out that I had run out of the essential ingredients at the right time. My husband who always ends up buying ten extra things which are not on the list when sent grocery shopping came home this time missing the exact key ingredients I needed. It seems he had decided to get them at the end and forgot and decided that I can do without them. :) Obviously I had to change my plans and went looking for other recipes though we ended up liking the dishes I tried. This delicious Parsi style masoor dal from here is one of them. It is prepared with whole masoor instead of the split orange colored masoor dal and was quite a treat. Parsis use the unique balance of acid and sweetness in their dishes called khattu-mithu as the vinegar - jaggery used in this recipe. This wholesome, nutritious dish goes well with rotis.
 
Ingredients: (4 servings)
1 cup whole lentils (I used whole masoor dal.)
1 tbsp. oil
1 tsp cumin seeds
1 bay leaf
1 cup chopped onion
1 tsp. grated ginger / ginger paste
1 tsp. garlic paste
1/4 tsp. turmeric powder
1/4 tsp. corainder powder
1/2 tsp. cumin powder
1/2 tsp red chili powder (I used more.)
2 tbsp. apple cider vinegar (I used less.)
1 tsp. powdered jaggery (or substitute sugar.)
1/2 cup chopped tomato
Salt to taste
1/4 tsp. garam masala
Minced cilantro to garnish

Method:
* Wash and cook lentils in pressure cooker for 2 whistles, adding 2 cups of water. The lentils must be cooked well but still hold their shape.
* Heat oil in a pan and add cumin seeds and the bay leaf. When cumin starts to sizzle and brown add the ginger, garlic and chopped onion. Fry until the onion turns brown.
* Next add the vinegar, tomatoes, jaggery and salt to the pan. Cook on low flame until the tomatoes turn mushy and the flavors incorporate. (Lentils can be added at this point and can be cooked. I preferred to pressure cook the lentils separately and added the cooked lentils to the tomato - onion mixture.)
* Add the cooked lentils and simmer for a couple of minutes and turn off the stove.
* Garnish with garam masala and cilantro before serving.

This is my post under 'Parsi dishes'. Check the blogging marathon page to see what my fellow marathoners are cooking for BM#52.

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Channa ni Daar ~ Parsi Style ChickPeas

I am going to post 'Parsi dishes' this week as part of the blogging marathon. The present day Parsis in India descend from a group of Zoroastrians who fled Greater Iran to escape religious persecution during 8th / 10th century and migrated to Gujarat and Sindh regions. Over the centuries, Parsis have integrated themselves into Indian society while simultaneously maintaining or developing their own distinct customs and traditions. The same applies to their cuisine as well and over the time, it has evolved into a delicious blend with Persian, Indian and western influences. Today's post, channa ni daar comes from 'Eat, Live and Pray', an online compilation of Parsi recipes. I guess this dish is the Parsi take on the popular Punjabi chole. The spices here are not roasted before grinding as Parsis believe that the aroma / flavors of the spices are more pronounced this way. We are a chole loving family and so obviously us, including the kids enjoyed this Parsi variation and I found this an easy preparation compared to the Punjabi version.

Ingredients: (yield 3 - 4 servings)
1 cup garbanzo beans 
2-3 tbsp oil
2 onions, thinly sliced
1/8 tsp. turmeric powder
Salt to taste
1 tbsp. roughly minced cilantro to garnish
Ingredients to grind:
4 dried red chillies
1 tsp. cumin seeds
1 tsp. coriander seeds
1" piece ginger
6 pepper corns
1/2" cinnamon piece
2-3 garlic cloves (I omitted it.)

Method:
* Wash and soak garbanzo beans in water for about 8 hours or overnight to facilitate fast cooking. Drain the soaked water and rinse the beans well. Add 2 cups of water and pressure cook for 3 whistles (or more depending upon the cooker) until they are cooked. They should be soft but still hold their shape when done.
(Canned garbanzo beans can be substituted if there is no time to start from the scratch. Skip the above steps of soaking and cooking if using canned variety and use 2 cups of beans instead of one. Remember to rinse the beans well before using to get rid of the slimy liquid.)
* Heat oil and fry the onion slices until they brown. Reserve a quarter of fried onion slices for garnishing.
* In the meanwhile, grind all the ingredients mentioned under to grind. Add the ground paste and turmeric to the (3/4th quantity) fried onions in the pan. Fry for about 5 minutes.
* Then add the cooked chana and salt. Simmer for about 5 minutes or until a little gravy is left. Turn off the stove.
* Garnish with the reserved fried onion and cilantro.
* Serve warm with rotis.

This is my post under 'Parsi dishes'. Check the blogging marathon page to see what my fellow marathoners are cooking for BM#52.

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Shalgam - Methi Ki Subzi ~ Turnip - Fenugreek Greens Curry

 
I wanted to pair methi with another vegetable in a subzi dish, without taking the limelight away from this strong flavored greens. Turnip lying in my refrigerator sounded like an apt choice and I prepared this yummy subzi  along the lines of aloo methi. The mild turnip mellows down the strong flavor of methi / fenugreek greens slightly and would be a great substitute here if you want to cut down on potato. This would be a great side dish for rotis / parathas / pooris.

Ingredients:
1 tbsp. oil
1 tsp cumin seeds
1 tsp ginger, finely chopped
1 onions, finely chopped
1 tomato, chopped
1 small turnip, peeled and cubed
1 bunch of of methi leaves
1/4 tsp turmeric powder / fenugreek greens
Chili powder to taste (I used about 3/4 tsp, spicy variety.)
1 tsp coriander powder
1 tsp cumin powder
1 tsp amchur powder / dried mango powder
Salt to taste

Method:
* Heat oil in a pan and add cumin seeds. When they turn brown and sizzle, add ginger and fry until golden brown.
* Next add and fry onions until lightly brown. Add tomatoes next and cook until mushy.
* Add turnip, cover and cook until is turnip almost done, stirring occasionally.
* Then add all the dry spices and salt. Mix and then add methi leaves. Cover and cook until the rawness of methi leaves is gone.
* Serve warm with rotis / pooris.

This goes to Blogging Marathon #50, under the theme of "Methi Dishes". Check the link to find out what other marathoners are cooking.

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Paneer Bhurji

Paner bhurji is a side dish prepared with paneer, the rennet-free Indian cheese. This protein rich dish is very quick and simple to prepare and is an apt dish for the morning rush hours. It can be served with breads, buns or rotis to make a wholesome, filling breakfast. One can of course omit or add spices they prefer or use in lesser quantities if serving kids. Using cilantro leaves is optional or it can be replaced by kasuri methi/dried fenugreek leaves to add a different flavor. Homemade or store bought paneer can be used. The following ingredients would be sufficient to fill 4 sandwiches or about 3 rotis. 

Ingredients:
1 tbsp. oil
1 tsp cumin seeds
1 onion, finely chopped
1 small tomato, finely chopped
1/8 tsp. turmeric powder
Salt to taste
1/4 tsp. red chili powder or according to taste
1/8 tsp. cumin powder
1/8 tsp. coriander powder
1/4 tsp. garam masala
1 cup crumbled paneer (I used homemade paneer.)
1 tsp. finely minced cilantro to garnish

Method:
* Heat oil in a saute pan and add cumin seeds. When they start to sizzle and turn brown, add onion. Fry until the onion turns translucent and add tomato pieces. Cook until they turn mushy.
* Add salt, turmeric and all the spice powders to the pan. Stir and cook for few seconds.
* Next add the crumbled paneer, mix and cook for about a minute.
* Turn off the stove. garnish with cilantro and serve warm.

This goes to 
1. Blogging Marathon #49, with the theme "Cheese".
2. 'Kids Delight' event, with the theme 'Cheese'.

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