Methi Matar Malai / Fenugreek leaves and Peas Creamy Curry | Indian Curry Recipes

Green leaves are the nature's bounty in its healthiest form. When I was little, I used to hate them as most other kids would do. Now I love to cook them and eat them more. I do not fail to pick up a bunch of these beautiful Methi leaves whenever I see them. I made this Methi Matar Malai for dinner to go with our chapathi the other day.

Ingredients:
Serves - 3-4; Preparation time - 50 mins
Fenugreek leaves - 1 bunch (can substitute 3 cubes of frozen methi leaves)
Frozen Peas - 1 cup
Oil - 1 tbsp
Cumin seeds - 1 tsp
Onion - thinly sliced - 1 cup
Ginger garlic paste - 1 tsp
Tomato - 2 - blanched, skin and seeds removed - pureed (I used 1/2 cup of canned crushed tomatoes)
Turmeric powder - a pinch
Kashmiri Chilli powder - 1-1/2 tsp
Garam masala powder - 3/4 tsp (use 1 tsp if the garam masala powder you use is less spicy)
Coriander powder - 1 tsp
Kasuri methi / Dried Fenugreek leaves - 1 tsp - crushed
Fresh cream / half & half - 1/2 cup
Group 1:
Milk - 1/2 cup
Cashew nuts - 10
Poppy seeds /khus khus - 1 tsp

Method:
Preparation:
Warm the milk and soak the cashew nuts and poppy seeds for 15 minutes. Make a fine paste and set aside.
Pick the leaves and place in a bowl and fill it with water. After a couple of minutes, gently scoop the leaves and discard the water. Repeat this process for a 2-3 times until all the dirt has been drained. If using frozen methi leaves, thaw (or defrost). Place in a clean kitchen towel and squeeze until all the water is out.
For fresh peas, pressure cook with water and salt for 2 whistles. Drain and set aside. If using frozen peas, wash, drain and MW for 2-3 minutes.
Making the Curry:
Heat oil in a kadai and splutter the cumin seeds. Add the sliced onions and cook until it turns soft and translucent. Add the ginger-garlic paste and cook for 3 minutes. Add the tomato puree and cook for another 2 minutes. Add the spice powders and continue to cook in medium heat until the mixture becomes shiny and gives out oil. Add the peas and methi leaves. Mix and saute for a while and add the ground cashew paste with 2 cups (or less) of water and salt. Allow to boil in medium heat for about 15-20 minutes. Sprinkle the kasuri methi and add the fresh cream. Allow to boil for about 3-5 minutes and remove from heat. Serve hot with roti / pulao / jeera rice.

Linking this up to Srivalli's Side Dish Mela; MLLA by Susan & Lisa; Kid's delight - Potluck Party.

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Carrot Beans Poriyal

Carrot beans poriyal is a simple stir-fry of the south Indian food. It is one of those dishes which I make often but never thought about clicking and writing about in this space. It is a humble little dry-curry which is a perfect side for almost all of the south indian main courses, be it sambar, rasam, kulambu or even curd rice.

Ingredients:
Serves - 4
Carrots - 3
Beans - 1/2 kg (1 lb)
Green Chilis - 2-3
Grated Coconut - 2 tsp (optional)
Salt - to taste
Oil - 2 tsp
Tempering:
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1 tsp
Curry leaves - a few

Method:
Chop the carrots and beans finely. Place the chopped carrots in a microwave safe bowl with a few tsps of water and cook for about 2-3 minutes, pausing and stirring once every minute. Repeat the same process for beans. The beans may need one or two minutes more than the carrots. The vegetables should be three-fourths cooked at this stage. Heat oil in a non-stick pan and add the ingredients for tempering. When the mustard seeds splutter, add the slit green chillies. After a minute add the steamed carrots and beans and mix well. Cook for about 5 minutes in medium heat adding salt to taste. When the vegetables are fully cooked through, remove from heat and mix in the grated coconut. Serve as a side.
Linking this up to Vegan Thursdays, Vardhini's 30 minute meals and Valli's Side Dish Mela.

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Jeera Rice / Ghee Rice | Indian Rice Recipes

It is truly astonishing that how some the best tasting dishes are the simplest to make. Jeera rice is one of them. It is one of the easiest forms of Pulao and does not need any preparation work. Paired with a spicy curry it is one of the best Indian meals in my opinion.

Ingredients:
Serves - 3-4; measurements in 160 ml cup
Basmati Rice - 2 1/2 cups
Jeera / Cumin Seeds - 1-1/2 tsp
Green chillies - 2 - chopped
Salt - to taste
Water - 4-3/4 cups
Oil - 1 tsp
Ghee - 1 tbsp

Method:
Wash and soak the rice in water for 30 mins. In a heavy pan with lid (or pressure cooker), heat oil and splutter the cumin seeds and green chillies. Add the drained rice and fry for a minute in medium heat. Add water and salt and cover and cook in medium-high heat for about 15-20 minutes or until done. If cooking in a pressure cooker, cook for 2 whistles in medium-high heat. When done, add the ghee and mix gently fluffing with a fork. Serve hot with any spicy curry of your choice.
Some perfect pairings would be Methi Matar Malai

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Chicken Piccata

Chicken with lemon, wine, and capers is one of the 

easiest and fastest 'special' dinners. It's perfect 

to serve guests, yet still easy enough for any night 

of the week. I combined several lemon chicken, 

piccata recipes to find the best of both worlds; 

simple and delicious. 

If the chicken breasts are very large, I use just 

2 and cut them in half after pounding.

Flatten between plastic wrap to about 1/2".

Have all the ingredients ready.

Coat chicken in flour.

Heat large pan and and add 2 T butter

and 1 T olive oil. Saute the chicken until browned 

on both sides. Sprinkle with salt and pepper.

 Remove cooked chicken to an ovenproof plater
 and keep warm in a 250 oven while you finish
the sauce. Add the remaining 2 T butter to the pan
 and the minced garlic. Swirl to melt the butter. 

Add the wine and lemon juice scraping up the 

browned bits. Add the capers and simmer for 

2 minutes until slightly thickened.

Note: I never liked capers until a friend convinced
me to give them another try a few years ago.
 Now I love them! They give food that right amount
of salty-briney flavor boost. I wrote a post about
it in Rules for Life. 

Serve chicken on pasta and spoon on

the the sauce. Sprinkle with parsley. 

Chicken Piccata

4 boneless chicken breasts

1/4 C flour

1/2 t salt

1/4 t pepper

1 T olive oil

4 T butter; divided

1/2 C white wine

1/4 C lemon juice

 2 T capers

2 garlic cloves, minced

2 T chopped fresh parsley

Rinse and pat dry chicken.

Place chicken breasts between plastic wrap 

and pound flat to an even 1/2" thickness.

Place flour in a shallow dish and dredge the

chicken in the flour; coating well and shaking

off excess. Heat 2 T butter and oil in a large 

skillet over medium-high heat. Add chicken,

and cook for about 3-4 minutes on each side,

until nicely browned; sprinkle with salt 

and pepper. Remove chicken to a platter

and place in a 250 oven to keep warm.

Add remaining 2 T butter, garlic, lemon juice, 

wine, and capers to the pan; scrape pan to 

loosen browned bits. Cook 2 minutes or 

until slightly thick. Spoon sauce over chicken,

 sprinkle with fresh chopped parslet. 

Serve over pasta. Garnish with lemon slices.

Enjoy!

Links: Coastal Charm, Jam Hands,
Confessions Of A Plate Addict,
A Stroll Thru Life,
Between Naps On The Porch

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Cinnamon French Toast

"Heavy on the cinnamon, and light on the clove." 

 If you love movie quotes you may remember 

this one from, It's A Wonderful Life. 

That's how Clarence, the angel, ordered his

 mulled wine at Martini's Bar, just before he and

 George Bailey were thrown out into the snow. 

Well, this French toast is heavy on the cinnamon, 

and that makes it just right.

 Slice your bread into thick 1" slices.

Add flour to a shallow pan; a pie pan works great, 

whisk in the milk, then eggs and the rest.

I only used 1/3 the recipe this morning, so don't

 let the amounts in the pictures confuse you. 

We don't drink whole milk but I often buy a quart

to use in cooking; pancakes, mashed potatoes, 

stratas/bread casseroles, baking, and French toast.

 Heat a large pan. I like to use my favorite; 

cast iron because it gives the toast a crispy crust. 

Add butter and let it get foamy hot. 

The unusual ingredient, flour keeps the bread from 

becoming soggy and gives it a slight crispy crust. 

The rest is easy. Just make sure you let the bread 

soak up the egg mixture-at least a minute per side.

 That's what makes the centers nice and fluffy.

 Cook on medium heat for 2 minutes per side or 

until golden and cooked through.

 Have warm plates in the oven ready for serving. 

Plate with a dusting of powdered sugar, a drizzle 

of maple syrup, and fresh berries.

Cinnamon French Toast

1 loaf bread; 

French, challah, or brioche

1 C whole milk

1/4 C flour

3 eggs

1 T cinnamon

1 T sugar

1 t vanilla

pinch salt

Slice the bread into 1" thick slices.

Put the flour in a shallow pan and whisk in 

the milk until smooth; then whisk in the eggs

and remaining ingredients. Soak the bread 

slices in the mixture, turning the bread until 

the liquid is thoroughly absorbed.

Heat a large skillet on medium and add

2 T butter. When melted and hot, add the

bread and let cook at least 2 minutes each

side until golden and cooked through. 

serves: 12 slices

Enjoy!

*Clarence: Wait a minute, wait a minute, I got it. A mulled wine, heavy on the cinnamon, and light on the cloves. There we go, off with you lad and look lively.

Links: Under The Table and Dreaming,

Dwellings, The Tablescaper,

Between Naps On The Porch

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Coconut Chutney | Side Dish for Idli Dosa

Coconut chutney is a very common side dish for South Indians. It is an all-purpose side dish for most of the south Indian dishes and goes perfectly well with idli, dosa, vada or pongal. For a perfect coconut chutney, try a ratio of 4:1 for the coconut and gram dhal. You will not go wrong. There are a lot of ways to adapt this recipe and make different types of sides. More on that coming soon.

Ingredients:
Serves - 2
Grated Coconut - 1/2 cup
Dalia / Roasted gram dhal / Pottu Kadalai - 2 tbsp
Green chillies - 2
Salt - to taste
Tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1 tsp
Curry leaves - from 1 twig

Method:
Grind the coconut, gram dhal, green chillies and salt in a mixie/blender adding little water. It should be a smooth paste. Transfer to a serving bowl and add water for desired thickness. Heat oil in a small pan and splutter the ingredients for tempering. Pour over the ground chutney and serve. I served as a side for Ven Pongal along with sambar.
Linking this up to Lets Cook with Coconut.

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Radish Salad with Lemon Peanut Dressing

Salads are a refreshing accompaniment to any meal. I love my salads colorful with lots of texture. My recent love are these little red salad radishes. I also used bell peppers and snow peas for little sweet note. I would also suggest adding a cucumber for a refreshing bite. I did not have any at hand, so did not add.

Ingredients:
Serves - 2
Red Radishes - 1 bunch - sliced to half moons
Snow Peas - 1 handful
Red Bell Pepper - 1 - julienned
Scallions/Spring onion greens - 2 tbsp
Roasted Pistachios - 15
Lime Peanut Dressing:
Peanut butter - 2 tbsp
Lime - 1 - juiced
Extra Virgin Olive oil - 1/4 cup
Salt & Pepper - to taste

Method:
Mix the ingredients for dressing (except EVOO) in a blender. With the blender running, drizzle the olive oil in the blender to create a smooth dressing. Mix the red radishes, snow peas and red bell pepper. When ready to serve, drizzle required amount of dressing and garnish with green onions and pistachios. The remaining dressing if any can be refrigerated for a couple of days.

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Easy Sausage Alfredo

Here's a tasty dinner you can have on 

the table in 15 minutes. That's a good 

thing to have in your recipe file.

Ingredients:
1 pkg. Hillshire Farm® Smoked Sausage, 
diagonally cut into 1/4” slices
8-12 oz. pasta, cooked, drained
2 cups heavy cream
2 teaspoons Cajun seasoning
1/2 cup grated Parmesan cheese

Directions:
1. PREPARE pasta according to 
directions; drain and set aside.

2. SAUTE sausage in a large skillet over 
medium-high heat for 5 minutes, turning occasionally.

3. ADD cream and Cajun seasoning; bring to a 

boil. Reduce heat; simmer gently for 3-4 

minutes or until mixture begins to thicken. 

Remove from heat; stir in Parmesan cheese. 

Add pasta to the sauce.

STIR to combine.

I cut the recipe in half. Next time I'll make the 

whole recipe and have a little leftovers for

 lunch the next day. 

Tip:  For added fresh flavor, add 1 cup frozen green peas or broccoli in last 3-4 minutes of cooking pasta.  Continue as directed. Can also stir in chopped green onions and tomatoes before serving and sprinkle it all with fresh chopped parsley. Whatever you want.  Or just serve a green vegetable or salad on the side. 

Enjoy!

Links:Confessions Of A Plate Addict,

Dwellings, A Stroll Thru Life,

The 36th Avenue, The Style Sisters,

Savvy Southern Style, No Minimalist Here,

Stone Gable, Between Naps On The Porch,
Designs By Gollum

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Egg Fried Rice | Indo-Chinese recipes

Lunch-out in India means a simple rice dish for me. I was not fond of the thali meals since I would not be able to finish them. My preferred go-to choice was a fried rice or noodles dish. If you are looking for a restaurant style fried rice recipe, you could try this. Add any vegetable at hand and you will have tasty and delicious fried rice in no time.

Ingredients:
Serves - 2-3
Brown Basmati rice - 1 cup (Can substitute White Rice)
Eggs - 3
Spring onions/Scallions - 2 (mandatory)
Onion - 1/2 of a big one - sliced thin ~ 1 cup
Red Bell Pepper - 1 - chopped
Soy Sauce (Low Sodium) - 2 tsp
Red chilli paste - 1 tsp (Sriracha)
Vinegar - 1 tsp
Red pepper flakes - to taste
Salt & Pepper - to taste
Oil - 2 tsp + 1 tbsp

Method:
Cook rice and spread on a plate to cool. Mix soy sauce, Red chilli paste, vinegar and red pepper flakes in a small bowl and set aside. Heat 1 tbsp of oil in high heat and fry the onions until it turns light brown. Add the Red bell pepper and cook for a couple of minutes stirring continuously. Now add the sauce and cook for a minute. Add the cooked cooled rice and mix well. Season with salt and pepper. Remove to a plate. Whisk the eggs with a pinch of salt and pepper. In the same pan in medium heat, add 2 tsp of oil and pour the whisked eggs for scrambling. For anyone who is not an expert in scrambling eggs, like me, there is a fun way to do it. After adding the whisked eggs to the oil, count 5 mississippis. Use a wooden spoon and scrape the sides and bring it to the center. Count 5 missisippis again. Repeat until you get a slightly moist but fluffy scrambled eggs. Add the rice and mix well. Garnish with spring onion greens and serve hot. Some good pairing would be...
Kadai Mushroom and Paneer Tawa Masala.

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Parfait!! with Yogurt, Homemade Granola and Glazed Peaches..

Parfait is a french word meaning "perfect". Parfaits are generally layered desserts with cream, fruits and alcohol. I made this simple yet scrumptious one with greek yogurt (yumm, I love this stuff), peaches and my homemade granola. I have already posted my home made granola recipe earlier. Peaches are in season and I bet I made a great use of it.

Ingredients:
Serves - 2
Greek Yogurt (Low-fat/Fat-free) - 1 cup
Homemade Granola - 1 cup - Click here for the simple recipe
Peaches - 2 - ripe
Juice from 1 Orange
Agave Syrup - 1 tbsp
Butter - 1 tsp
Also needed: 2 transparent glasses

Method:
To Glaze Peaches: 
Wash, peel and pit the peaches. Cut into wedges. Heat butter in a non-stick pan and heat the orange juice and the agave. When it starts to bubble over drop in the peaches carefully and continue to heat in medium-high heat. Flip over and continue to cook until most of the juice has evaporated. Allow to cool.
Layering the Parfait glass:
Whip the yogurt in a bowl and all the leftover syrup from glazing the peaches. Take one parfait glass and start layering beginning with the peaches. Use a fork to place the peaches in the glass. Layer about 1/4th of a cup of the yogurt with a spoon and spread carefully. Top with 1/4th of a cup of home-made granola. Repeat with peaches, yogurt and granola. Follow the same method for the other cup. Serve chilled for breakfast or as a dessert. I had this for my Sunday breakfast. It was super delicious and was filling at the same time.
Notes: Try to get greek yogurt, otherwise regular yogurt or curd (dahi) also works perfectly fine. Agave Nectar can be substituted with honey or brown sugar. I used orange juice to reduce the quantity of brown sugar used to give the caramelization. Any stoned fruit can be substituted for peaches. Try Apricots or Plums for a variation.

Linking up this parfait to Healthy Breakfast; Sweet Celebration.

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Cube Steak with Sauteed Mushrooms and Onions

We always called these minute steaks...
because they cook quickly in just about
a minute on each side. 

We like them smothered with sauteed

onions and mushrooms. 

 Slice one onion and 8-oz of mushrooms.

 I like to use a cast iron skillet for this because
I can get it hot enough to sear and brown the meat.

 First, quickly saute the onions and mushrooms
in a little oil, adding salt and pepper until golden.

 Remove back to the plate.

 Pat the steaks dry with a paper towel.
Generously salt and pepper them. Add a coating
of oil to the bottom of the pan and make sure
it's very hot. Add the steaks and brown quickly
on one side for about a minute. Flip and
 brown the other side another minute.

 Return the onions and mushroom to the pan
 for a minute to mingle the flavors. You can add a
dash of Worcestershire sauce if desired.
Remove to the warmed plates.

 I like to serve this with rice and add the cooked
 rice to the pan and give a stir to get up all the
browned bits and help flavor the rice.

 Heep on the mushrooms and onions.
Serve with rice or mashed potatoes.
Start those cooking first.

Simple, simple, simple. 

Cube Streaks Smothered with 

Sauteed Mushrooms and Onions

4 medium cube steaks

1 onion, halved and sliced

8-oz fresh mushrooms, sliced

salt, pepper, oil
Worcestershire sauce if desired.
Cast Iron Pan

Heat the skillet on MH, add oil.
Saute onions and mushrooms , seasoned
 with salt and pepper until golden.
Remove from pan. Pat the steaks dry.
Season meat well with salt and pepper.
Add more oil to coat the bottom of the
hot skillet. Brown the steaks on high for
one minute on each side. Return the onion
and mushrooms to the pan for another minute.
Check for doneness. Do not overcook.

Enjoy!

Links: Dwellings, The Tablescaper,
Between Naps On The Porch

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