Showing posts with label North Indian cuisine. Show all posts
Showing posts with label North Indian cuisine. Show all posts

Saturday, 17 December 2016


Rajma masala or kidney beans  masala goes well with roti, naan, and steamed rice.  We like this dish along with butter  naan specially.

Rajama cooked in tomato gravy with spices is divine.  While cooking the same, we must ensure that it is cooked well other wise you tend to get gastric problems.  

You can use any variety of kidney beans but I prefer the red one over the purple one.  Like any other north indian curry,  we can prepare this easily and serve it along with kulcha, naan, roti, steamed rice.  Rajma chawal is famous and it is tasty too.

Let us look at the recipe now:

Wednesday, 25 February 2015


Matar paneer is a north indian gravy, onion tomato based gravy with cashews tastes divine.  Last Sunday, I had some guests and thought of making the same along with phulka.  It was liked by everyone as it tasted really the restaurant style dish.   Paneer can be made at home or store bought one can be used. 

I used the Govardhan brand paneer and it was very soft and tasty. Since the mattar season is on, you can make use of the fresh mattar, if not, you can use the frozen one too.

Let us look at the recipe  now:

Total time taken: 1 1/2 hr
serves: 6 to 7
Cuisine: North Indian
Chamayal by: Raji Ramkrishnan


   Paneer -300 grams
   Fresh or frozen Peas - 1 cup
   Onion – 1 ½  cup finely chopped

   Ginger garlic paste – 1 tsp
   Tomatoes – 4-5  medium size (ripe ones)
   Cashew nuts – 20 single pcs or 10 whole ones

   Dry Masala

   Turmeric powder - 1/4 tsp
   Coriander powder - 2 tsp
   Chilli powder - 1 tsp (adjust according to your taste)
   Garam masala powder  -1  - 1 1/2 tsp
   Salt to taste


   Oil 1 tsp

   Butter -1 1/2- 2 tbsp
   Cumin seeds/Jeera - 3/4 tsp
   Bay leaf - 1


   Finely chopped coriander leaves - 1 tbsp
   Fresh cream (optional) - 1-2 tbsp


Soak cashew nuts for 30 minutes or put them  in hot water for 15 minutes,  then grind it to a fine paste.  Do not add much water. 

Boil water, wash the tomatoes and put them in the water. Cover and keep for 5 minutes.  Drain the water and allow to cool, then remove the skin and puree them after making the cashew paste.

Boil peas with a little salt till soft. Cut paneer into cubes.
Now the basic work is done and can start preparing the dish.


Heat oil in a kadai, add cumin  seeds, bay leaf.  When jeera sizzles, add finely chopped onions and saute until light brown. Add a little salt to speed up the process. Stir continuously.

Add ginger garlic paste and saute for a few more minutes. 
Then add tomato puree and all the dry masala  powder including salt.

Cook on medium flame until tomatoes become mushy and oozes out oil. Stir in between.

Now add the cashew nut paste ) and saute for a few more minutes until the raw flavor of the paste goes.  Then add the cooked peas and paneer.  Allow  the paneer and peas get mixed well with the masala.  Now add 1  to 2 cups of water and cook for some more time until everything gets blended well. You can adjust the consistency of the gravy according to your choice. Check for salt and if need be add.

Garnish with finely chopped coriander leaves and a tbsp of fresh cream.

The  popular Indian  dish may be served , rice, pulao.  Instead paneer, you can use tofu too.

I served it with phulka and Jeera rice.

Saturday, 5 July 2014


Mutter paneer is made  with Mutter and paneer cooked in a delicious tomato based gravy, served with rice, roti, naan, paratha etc.  It is a very delicious, simple and easy recipe to cook and tastes yummy.  The paneer can be made at home and keep in fridge.  Similarly, during the season, you can also buy fresh mutter in huge quantities, shell them and put in zip lock bag and put in freezer or you can use the dried green peas by soaking in water overnight.  I always store tomato paste or tomato masala in the fridge hence making tomato based subzi is easy for me.

Making paneer at home: Videos on Youtube:  Paneer 1 , Paneer 2, Paneer 3

Monday, 16 June 2014


Luffa are best eaten when small (less than 12 cm) and still green.
In Karnataka's Western Ghats, it is known as tuppadahirekayi which means buttersquash.  It grows naturally in this region and consumed when it is very tender and green.  It can be used in curries, bhajji,  When it is dries out, it is used as a natural scrubber and washing sponge.
In Andhra, it is called Adavi beera means ridge gourd.  In Kerala, it is called Peechinga.  In Maharashtra it is known as dodka (ridge gourd luffa) and ghosavala (smooth luffa).  It is very easy to prepare, tasty too with chana dal, or can be made as stir fried subzi too.  Here I made this with peanuts.  You can use fresh or dried peanuts.
Sponge gourd subzi


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