Butter Naan with Dum Aloo

All of us at home enjoy dining in restaurants and trying out different cuisines. But what becomes mandatory is to order butter naan with some side dish to accompany it. Without it, my dinner will never be satisfying. It has become a practice lately :)

I always had a thought that making Naan at home is close to impossible since it needs a special fire place where it is usually cooked. I have seen it being done so during my visit to North India. But lately, I have been seeing a lot of people making it at home and their outcome seems to be so tempting that I wanted to give it a try too.

I am really bad or infact working with yeast is a nightmare to me. I'm yet to fish out why the darling yeast is so sensitive and fickle when it has to raise and when it wont. grrrrrr :( it frustrates me sometimes. But inspite of its sensitivity my Naan has always come out well irrespective of how much the dough raises. Thats so sweet of naan for not ditching me :)

And when it comes to accompaniments, baby potatoes is a cute little vegetable that is so versatile and takes in the taste of rich gravy and makes the subzi so special and yummy :)

Dum aloom, though not the authentic way of making it was still so tasty. Its absolutely my way of making it ;)

Loved the potatoes, slight sourness of curd, aroma of kasoori methi and rich cream of almonds :)

Dum Aloo Recipe

Ingredients:

Baby potatoes - 1/4 kg
Almonds - 5
Onion - 2
Tomato - 2
Curd - 1 cup
Ginger - 2" piece
Garlic - 5 pods
Dry red chillies - 4
Cloves - 3
Cardamom - 2
Cinnamon - 1" stick
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Kasoori methi - 1 tsp
Sugar - 1 tsp
Coriander leaves
Salt - for taste
Oil - for frying

Method:

Pressure cook the potatoes. See to that you don't over cook it. Peel the potatoes and pierce holes with a fork.

Take 2 tblsp of oil in a pan and shallow fry the potatoes until they turn crispy and golden brown on all sides. Keep them aside.

Blanch the almonds in hot water for ten mins and peel off the skin. Grind it into smooth paste along with ginger, garlic, red chillies and tomatoes.

Chop onions into thin slices.

Heat two tsp of oil in a pan and add cumin. After it splutters, add cardamom, cinnamon and cloves. Fry for just a min and then add the chopped onions and fry till they turn transparent.

Now add the above ground paste and fry till the raw smell disappears. Now add the turmeric powder, garam masala powder, kasoori methi, sugar and salt. Mix well and now drop the shallow fried potatoes into the gravy. Simmer the stove and slowly add the beaten curd stirring continuously. Keep the flame in medium and cook closed for five mins.

Finally garnish with cut coriander leaves.

Hot dum aloo is ready to eat. Serve with butter nan or any Indian bread. :)

Butter Nan Recipe

Ingredients:

All purpose flour(Maida) - 3 cups
Warm water - 3/4 cup
Yeast - 3/4 tbl spn
Sugar - 2 tsp
Salt - for tasye
Olive oil - 1 tbsp

Method:

Drop the yeast, salt and sugar in warm water and beat until everything dissolves.

Add the sifted maida to the above ingredients and kneed well until you get a smooth dough.

Finally add olive oil and kneed for a while till the dough springs back when you press with your finger.

Leave the dough in a greased bowl and cover it with cling film or wet cloth. Allow it untouched for an hour. The dough will double in size by then.

At this stage, I would like to tell you that its absolutely ok if the dough does not raise much. It really doesn't affect the texture of the naan. My dough dint raise much but the naan was really soft and tasty.

Now knock down the air in the dough and kneed again for few mins. Divide the dough into equal sized balls.

Lightly flour the surface and roll out each ball until you have a circle of 1/2 "thickness. Gently pull on one edge of the circle to form the Naan into a teardrop shape. Do not pull too hard or you may tear the Naan.

Apply water on top of the naan and place it on the skillet wet side facing down. This will make the naan stick to the skillet. Cook closed for a min. You will find bubbles on the nan when you open it.

Immediately turn the skillet and roast the naan directly on flame. Since the naan is sticking to the base it will not be hard for you to do it. Once you get brown spots on the naan, turn the pan and transfer the naan to your serving plate. Apply butter generously when the naan is hot.

Serve it with hot dum aloo :)

Happy making and enjoy eating :)

Written by: Nithya
Send in your queries by clicking here.

Corn & Capsicum Subzi

Corn and capsicum both stand as my favorite vegetables. Corn for its slight sweetness and capsicum for its special aroma. When both come together in the form of subzi, no wonder I would love it to the core.

The thick gravy made of coconut milk and poppy seeds top the dish and make it really rich and yummy :)

No wonder if this corn and capsicum subzi makes roti a sought-after dinner :)

Ingredients:

Corn - 2 cobs
Capsicum - 1
Onion - 2
Coconut milk - from 1/2 coconut
Oil - 4 tbl sp
Salt - for taste

To grind:

Poppy seeds - 2 tsp
Coriander seeds(dhaniya) - 1 tsp
Garlic - 5 pods
Green chillies - 2
Cinnamon - 1/2 inch piece
Cloves - 2

Method:

Chop onions and capsicum finely. Boil the corn in pressure cooker and remove the kernels and keep it aside.

Grind together poppy seeds, coriander seeds, garlic, green chillies, cinnamon and cloves into a smooth paste by adding some water to it.

Extract coconut milk from the scrapped coconut.

Heat oil in a wok and fry onions & capsicum till they turn light brown, add the ground masala paste and fry well in low flame. Now add corn kernels and then pour the coconut extract along with salt and allow it to boil for few mins.

Remove from fire and serve hot with parathas.

Enjoy making :) happy eating :)

Note:

I usually prefer my vegetables to blend along with the gravy. Hence I mixed a tsp of corn flour with a tsp of water and added to the gravy when it was boiling. This would make the gravy a little thick and blend along with the vegetables well.

Written by: Nithya
Send in your queries by clicking here.

Stuffed Capsicum Subzi

Hard work pays off!!

This saying goes right for stuffed capsicum subzi :) Its a long process to make it, but extremely worth the pains taken. The result is a subzi which is so tangy, yummy, crunchy, spicy, good looking :P and so on :) Totally scrumptious :)

After a big break of sickness and vacation, I was longing to get back with a bang!! And this was the dish I thought that could bring me back totally into the cooking spree :)

Its ages since we made stuffed capsicum subzi at home and I was absolutely tempted to make it when my mom reminded me of its taste and colorful cute looks :P It was a total coincidence that my vegetable vendor brought me some small and perfectly apt capsicums the next day and I was on my toes to make it right away :)

Verdict : Absolutely tasty and scrumptious subzi that fits like a glove with chapathi or roti :) **chef recommends :P

Ingredients:

For stuffing -

Capsicum(Bell peppers) small sized - 6
Potatoes - 2
Onions - 2
Coconut - 3 tblsp
Sesame seeds(yellu) - 2 tsp
Cinnamon - 1 inch piece
Cloves - 2
Cardamom - 2
Garam masala powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Green chillies - 2
Salt - for taste

Method:

Cut out the top portion(stem) of the capsicum and scoop the seeds out cleanly. Apply some salt inside and place them upside down on a plate for a while. Then drop them into a bowl of warm water and leave it alone for 5 mins and take them out.

Boil potatoes and mash them thoroughly. Screw a skewer or knife into the onion and roast them on direct flame for a while until it gets cooked. Once done remove the top most black peel alone. In a pan fry coconut, sesame seeds, cinnamon, clove, and cardamom for just few mins and grind them all together with the roasted onion into a smooth paste.

Take a wok and add few tsps of oil to it and add the ground paste, mashed potatoes, garam masala powder, turmeric powder, chopped chillies and salt to it and cook for few mins.

Now stuff the prepared filling into the capsicums.

Ingredients for Subzi(gravy) :

Onions - 3
Garlic - 6 pods
Ginger - 1/2 inch piece
Tomatoes - 6
Chilly powder - for taste
Garam masala - for taste
Dhaniya powder - for taste
Salt - for taste
Coriander leaves

Method :

Chop one onion finely and keep it aside. Grind 2 onions, tomatoes, ginger and garlic into a paste.

Take a pan and add two tsp of oil and drop in the chopped onion and fry till it turns golden brown. once done, add the ground paste and fry till the raw smell goes. Now add chilly powder, garam masala, dhaniya(coriander) powder and salt to it and mix well. Once the gravy starts boiling, place the stuffed capsicums on the pan. Simmer the stove, close the pan and allow it to cook for a while. Once its all cooked evenly, remove it from the stove and add finely chopped coriander leaves.

Stuffed capsicum subzi is ready. Serve it hot with chapathi, rice, poori etc. :)

Written by: Nithya

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Sweet Corn Korma

I am on diet and hence prefer eating rotis in the night than rice or anything else for that matter. But for those rotis to be delicious, I really need interesting kormas or side dishes to go with it. :)

I am literally trying to make side dishes with any vegetable I find at home. :)

Sweet corn is one of my favorite vegetable since its really versatile. I love eating cup corn on the road side stalls ;) Say shopping in pondy bazaar, this is one thing that I will never miss out :)

Today, I was looking out for a nice side dish recipe with corn and luckily found this in Medhaa's blog.

I have made changes according to my taste, hence here we go for the my version of sweet corn korma :)

Ingredients:

Sweet corn - 2 cup (Shredded)
Onions - 3 large
Tomatoes - 2
Green chillies - 2
Curd - 1 cup
Chilly powder - 1 tsp
Turmeric powder - a pinch
Garam Masala - 1/2 tsp
Coconut - 1/2 cup
Poppy seeds - 3 tsp
Cashew nuts - 10
Corn flour - 1 tsp
Sugar - 1 tsp
Salt - for taste
Coriander leaves

Method:

Grind scrapped coconut, poppy seeds and cashew nuts together into a very smooth paste by adding some water to it. Keep this aside.

Dice onions, tomatoes and green chillies finely. Cook the corn cobs and shred them.

Heat 3 tsp of oil in a pan and add the diced onions, tomatoes and chillies and saute till they turn golden brown. Now add the ground coconut paste and cook till oil separates. Once done, add the sweet corn, turmeric powder, garam masala, chilly powder, sugar and salt. Now add the beaten curd and mix well. Add some water to bring it to the required consistency.

Cover and cook on low flame for 10 minutes.

Dilute the corn flour in 2 tsp of water and add it to the gravy stirring constantly. Now the korma would reach the required creamy consistency. (I did this to get a creamy gravy, you can skip this step if you don't want it that way) Keep stirring for two more mins.

Finally garnish with coriander leaves.

Serve it hot with roti, nan, paratha or even ghee rice :)

Happy making and happy eating :)

Gobi Manchurian

Gobi Manchurian is one of my favorite side dishes, in fact I can complete it just like that. :)

I usually never prefer eating cauliflower dishes in restaurants. Somehow or the other I used to feel that its not hygienic and they don't clean it as much as we do at home. At times, I even used to examine it so much to see if it is vegetarian only.. ha ha ha..

Why eat out when it can be made at home with ease and tasty too?

Ingredients:

Cauliflower - 1 (medium sized)
Onion - 1 large
Capsicum - 1 (optional)
Tomato ketchup - 2-3 tbl spn
Soy sauce - 2 tsp
Ginger paste - 1/2 tsp
Garlic paste - 1/2 tsp
Ajinomoto - a pinch (optional)
Corn flour - 1/2 cup
All purpose flour(Maida) - 1/2 cup
Sugar - a pinch
Chilly powder - for taste
Salt - for taste
Oil - for deep frying

Method:

Cut cauliflower into small florets and put them in a bowl of warm water for ten mins. Drain the water and keep it aside.

Now make a paste of maida, corn flour, chilly powder and salt using water. The paste should be like bajji paste. Dip the cauliflower florets in the paste and deep fry till golden brown. Keep aside.

Heat 2 tsp of oil in another pan and add the ginger & garlic paste, chopped onions and diced capsicum to it and saute till golden brown. Now add the tomato ketchup, soy sauce, ajinamoto, sugar and salt to it and mix well. Dilute one tsp of corn flour in some water and add it to the gravy. Mix well till it thickens and the corn flour gets cooked. Finally add the fried cauliflower to it and mix well.

Absolutely yummy Wet Gobi Manchurian is ready to eat. Serve it hot with rotis. :)

Happy eating :)

Written by: Nithya

Brinjal Kotsu - The best match for Idly

Idly comes two times a week in the breakfast cycle at home. On the first day all of us would welcome it with a smile and eat it with any side dish that is available. But on the second day, Idly and I would share a very sad glance at each other. :( Yup I get bored so easily..

So its only the side dish that makes me smile at idlys again. :) Kotsu is one such super dooper combination with Idly that I can afford to have more idlys than ever. :)

Ingredients

Brinjal(egg plant) - 3
Potato - 3
Onion - 3
Moong dhall - 1/2 cup
Coconut scrapings - 3 tbl sp
Tamarind extract - 1/2 cup
Turmeric powder - a pinch
Jaggery - 2 tsp
Chilly powder(sambar powder) - 1 1/2 tsp
Salt - for taste
Curry leaves

Method:

Pressure cook the moong dhall and keep it aside. Dice onions, brinjal and potatoes into small pieces.

Now in a pan take a tsp of oil and splutter the mustard and curry leaves. Add the diced vegetables and fry till it gets cooked. Add the cooked dhall, turmeric powder, tamarind extract, jaggery, chilly powder and salt to it. Grind the coconut scrappings adding little water to it. Pour it into the gravy and mix well. Let this boil for few mins. Kotsu is suppose to be thick in consistency unlike sambhar.

Yummy Kotsu is ready to serve. Serve it hot with idly or dosa. :)

Happy eating :)

I am happy to send this along with my Tortilla and salsa combo as an entry to Pari's lovely event called "The combo event".

Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Mixed Vegetable Kurma

Consuming lots of vegetables can keep the doctor away for ever*. (*if your husband is not a doctor ;) ) .

Making a very delicious kurma with vegetables can make it all the more interesting and yummy too. :)

Ingredients:

Mixed diced vegetables(potato, carrot, beans, cauliflower and peas) - 5 cups
Small Onions - 1/2 cup

Garlic - 7 to 8 flakes

Green chillies - 10

Coriander powder - 1 tsp

Cashew nuts - 10 to 12

Cardamom - 3

Ginger - 1 inch piece

Salt - for taste

Coconut extract - from 1/2 coconut

Tomato - 5

Big onions - 2

Garlic - 7 flakes

oil - 1 1/2 tblsp

Grind:

Scrapped coconut - 1/2 cup

Poppy seeds - 2 tsp

Method:

Heat little oil in a pan and fry small onions, garlic, cardamom, green chillies and cashewnuts. Grind it with ginger and coriander powder. Take coconut extract from half coconut.

Chop big onions, garlic and tomatoes finely. Heat oil and ghee in a pan and add ground mixture and fry for a minute. Add tomatoes and fry till it becomes soft, then put the mixed diced raw vegetable pieces and fry for few minutes. Pour coconut extract and pressure cook till the vegetables are cooked.

After removing the lid, add fried onion and garlic. Now put the coconut and poppy paste to this. Boil for two minutes and remove from fire.

Mixed vegetable creamy kurma is ready to serve.

Serve with Chapathi, Roti, Naan or even ghee rice. :) Happy making. :)

Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Fresh Field Bean Sambhar/Side dish

Field beans sambar commonly know as Pithigi pappu pulusu is a special dish which originated in the state of Karnataka(India). Its really an authentic recipe that tastes heavenly and is healthy too. :)

Though its time consuming to de husk the beans, I would say its absolutely worth it to try. Its yummm and goes great with rice chapathi.

Ingredients:

Fresh field bean seeds(Mochai) - 1 cup
Small onions peeled - 1/2 cup
Tamarind - medium lemon sized(Soaked and squeezed)
Salt - for taste
Jaggery - little
Curry leaves - few
Urad dhal - 1/2 tsp
Oil - 4 tbl sp

Grind to fine paste - 1:

Grated fresh coconut - 1/4 cup
Poppy seeds - 2 tsp
Saunf(Soambu) - 2 tsp

Paste - 2:

(Fry in a tsp.of oil and then grind)

Coriander seeds - 2 tsp
Cumin seeds - 3/4 tsp
Black pepper - 1/4 tsp
Red chillies - 7 or 8
Grated fresh coconut - 1/4 cup
Onion - 1(roasted over flame)

Field beans/ Anumulu/ Mochai before de husking

Field beans/ Anumulu/ Mochai after de husking

Method:

Soak Field beans(Mochai/Anumulu) in luke warm water for 2 hours. Then de husk the outer skin and keep it aside.

Roast one big onion with skin by keeping on direct flame. Turn carefully using thongs till outer skin becomes dark brown in color. Now remove the skin and grind with other fried ingredients as mentioned under paste 2.

Heat oil in a pressure pan, add mustard, urad dhal, small onions and then dehusked beans. Fry for few minutes, add paste no.2 and keep stirring till good smell comes. Add just enough water and pressure cook for 10 minutes.

Allow it to cool, remove lid and add ground paste1, tamarind extract, salt , jaggery and boil for few minutes.

Serve hot either with rice or rice chapathi, poori, chapathi, curd rice etc.

Goes best with rice chapathi. :)

I am sending this to MLLA event conducted by EC this time. This was an event started by Susan in her lovely blog.

Coming up next is a simple and intersting snack made with the same bean. Keep watching!!!! :)

Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Spicy Rajma Gravy

I am a person who is really biased towards tongue than my health. ;) Because I believe in living for the day. But mom and dad say living for tomorrow is my virtue too. Oh yeah right, I have loads to be done in life and I have to live healthy for that.

Isn't that awesome if I can balance between the both and make a tasty as well as healthy dish!

Here comes my Spicy Rajma gravy with is rich in Protein, Folate, Iron, Phosphorus, Copper, Manganese, and a very good source of Dietary Fiber as well as a grand treat to the tongue. :)


Ingredients:

Rajma (Red Kidney beans) - 1 cup
Tomato - 3
Large Onions - 2
Garlic - 10 pods
Ghee - 1 tsp
Chilly powder - 1 tsp(According to taste)
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Lemon juice - 1/2 tsp
Salt - for taste
Coriander leaves

Method:

Soak rajma in water for 10 hours or over night. Boil for 20 to 25 min in pressure cooker with the same soaked water. Do not throw the water after boiling too, we can use it for the gravy.

Grind onion and garlic into a smooth paste and keep it aside.

Pour 3 tsp of oil and 1 tsp of ghee in a pan and fry the onion garlic paste for a while. Now add turmeric powder, chilly powder, coriander powder and salt to it and fry till the oil separates. Reduce the flame and add finely chopped tomatoes to it and fry till it gets cooked. Add boiled rajma and enough water and cook for ten more min. Finally sprinkle coriander leaves. Spicy rajma curry is ready to eat. :)

You can serve it with plain rice or chapathi. :)

A wholehearted thanks to Mrs.Menagasathia of Sashiga for honoring my blog with this award. Thanks a lot for your encouragement. :)

I would like to pass it to all my lovable followers. :)

Written by: Nithya
post your queries to fourthsensesamayal@gmail.com