Gobi -Mutter -Paneer Masala/Spiced Cauliflower,Peas and Cottage Cheese

I was trying to make Badhal Gobi as shown in the VaReVah.com. But it ended up little watery as I added more water. To make the gravy thick, I thought of adding ground Cashew nuts and Coconut. It came out really fantastic. It was no longer Badal Gobi. I named it Gobi-Mutter -Paneer masala. Click here to see the original recipe.

Ingredients:

• 12-15 washed Gobi/Cauliflower florets
• 1 cup frozen or fresh Peas
• 1 tsp Oil
• 1 tsp Cumin seeds
• 1/2 tsp Turmeric powder
• 1 Onion finely chopped
• 1 Tomato finely chopped
• 1 inch Ginger grated
• 1-2 cloves of Garlic minced
• 1 tsp Red Chilli powder(to taste)
• 1/2 tsp Coriander powder
• 1/2 tsp Cumin powder
• 1/2 tsp Garam Masala powder
• 1/2 tsp Kasoori Methi (dreid Fenugreek leaves)
• 7-8 Cashew nuts
• 3 tsp Coconut grated
• 1 tsp sugar
• 250ml Milk
• 1 tsp Lemon juice
• Salt to taste

Method:

• Heat 1 tsp of Oil in a thick bottom pan, add Cumin seeds, Turmeric powder,grated Ginger and Garlic,chopped Onion saute for 4-5 min.Then add chopped Tomato,Coriander powder, Cumin powder,Red Chilli powder. Cover and cook for 10 min on low flame then add Kasoori Methi
  
• Add around 250-300 ml water, Gobi florets, Peas, salt,Sugar and GaramMasala.Then cover and cook for 6-7 min.
• In the mean while grind grated Coconut and Cashew nut.
• Boil 250ml milk, add lemon juice, once the Milk is curdle drain out the whey and keep it aside.
  
• Once the Gobi is cooked add Coconut-Cashew paste and Curdled Milk.Boil for 4-5 min.
• Serve with Naan,Rotti,Kulcha or Chapati.

Sihi Kumbala Kaayi / Pumpkin Kadubu

Ingredients:

• 2 cups (apr 200 gms)Uppittu rave/Upma suji
• 2 cups chopped Pumpkin
• Cardamum powder
  
• 1 cup Jaggery

Merthod:

• Dry roast the Rave/suji, keep it aside.
• Cook the chopped Pumpkin with Jaggery, pinch of Cardamum powder and 2 cups of water for 5 min in medium flame.
• Then add roasted Suji to the Pumpkin mixture and cook it for 3-4 min in low flame, keep continuously stirring.Make sure no lumps.
  
• Then thin spread(not very thin) the mixture on small steel plate and steam for 25-30 min( first 15 min at high to medium flame and other 15 min at low flame.
• Allow to cool for 10 min and cut them if needed.
• Serve with Ghee and Kaayi haalu(Coconut milk).

Note:To make the Kadubu in traditional way, we should use Banana leaf instead of plates. You can even use Allumininum foil if you do not have Banana leaf.I used thatte Idli plates as I do not get Banana leaf here.

Shenga/Peanut Chutney

Ingredients:

• 1 cup grated Coconut
• 3-4 green Chillies(as per your taste)
• Hand full of Peanut
• 1-2 cloves of Garlic(optional)
• 1 tsp Tamarind juice
• 2 tsp Oil
• 4-5 Curry leaves
• 1/2 tsp Mustard seeds
• Salt to taste

Method:

• Roast the green Chillies, Garlic and Peanuts with a spoon of Oil.
• Then grind with Cocounut, Tamarind Juice, little water and salt .
• Then temper with Mustard and Curry leaves.
• It goes very well with Dose, Idli, Pakora, Bonda, Odappe etc etc etc...........

Coconut Chutney(Red)

Ingridients:

• 1 cup grated Coconut
• 2-3 red Chillies
• 1/2 tsp coriender seeds
• 1/4 tsp Jeera/ Cumin seeds
• pinch of Hing/Asofoitida
• 1/2 tsp Tamarind juice
• finely chopped Onion(small)
• 1 tsp refined oil
• 1/2 tsp Mustered seeds
• 5-6 Curry leaves
• Salt to taste

Method:

• Dry roast the Red chillies, Coriender seeds and Jeera.
• Grind grated Coconut with roasted spices,Tamarind juice and very little water.
• Mix the chatney with finly chopped Onion.
• Heat the oil in a pan, add mustered seeds,when the mustured seeds splutter add Curry leaves and Hing then pour on to the Chatney.
• It goes very well with Chapathi and Cucumber rotti etc..

Savathekaayi / Cucumber Rotti

Ingredients:

• 4 cups white Rice
• 3 cups of chpped Cucumber
• Salt to taste

Method:

• Soak rice for 4-5 hours
• Finly grind rice with chopped Cucumber (conststency shuold be as same as Dose batter, not be too thick or thin). If you feel its too thick add very little water.
• add Salt to taste, mix well in a wide mouthed thick bottom pan.
• Cook the above mixture at low to medium flame with continuous stirring untill it becomes thick(should be able to make balls).
• Allow to cool.
• Knead the dough for 3-4 mins and make medium size balls out of it.
• Take some dry rice flour and roll the balls as you do for chapathis.
• Half cook on thava or pan then cook further carefully in flame, it puffs out.
• Serve hot with red Coconut chutney.

Akki Shavige/ Rice spaghetti

Ingridients:

• 4 cups white Rice
• 1tsp Cumin powder
• Salt to taste

Method:

• Soak rice for 4-5 hours
• Finly grind with water(conststency shuld be as same as Dose batter, not be too thick or watery)
• add Salt to taste, Cumin powder and mix well in a wide mouth thick bottom pan.
• Cook the above mixture at low to medium flame with continuous stirring untill it becomes thick(should be able to make balls).
• Allow to cool.
• Knead the dough for 3-4 mins and make medium size balls(slightly oval shape as it has to go into the maker) out of it.Then steam cook in a cooker for 15 -20 mins.
• Transfer the balls into Shavige maker and press carefully when the balls are hot else dough endup sticky.
  
• Serve with sweet Cocounut milk and Ghee.

I used Chakli maker.

Sihi or Sweet Spaghatti.

• You will need 1/2 bowl of Jaggery for this.
• Once you grind the soaked rice ,just devide in to two portions in a separate vessel or pan.
• Add jaggery to one portion and cook.
• Follow the same steps as above.