Friday, January 29, 2010

Potato Eggplant Curry/ Aloo Baigan Sabzi( Dry)

Potato Eggplant Curry/  Aloo Baigan  Sabzi( Dry)
When we talk about potatoe recipes then I guess my blog would run out of space. Its verstility makes it a king of vejetables in the culinary World. This king goes well with any  other vejetable and makes it an extraordianry dish.
           Egg plant makes this dish colourful and tasty.  Do you know that  eggplant received its name because the vegetable resembled goose eggs and  I also had read a funny thing about Eggplant that  Europeans in the 16th century believed that eggplants caused insanity and it called it as Mad Apple. Funny right . Ok friends I will not bug with all this and share this quick  recipe . Enjoy.

1.      Egg Plant Long  -2 Medium sized  cut into long  pieces( Refer Images)
2.      Potato 1 -with skin cut into long pieces ( Refer Images)
3.      Onion – 1   medium size ,sliced
4.      Tomato -1 medium size chopped
5.      Jeera - ½ teaspoon
6.      Coriander and Jeera Powder -2  teaspoon
7.      Red Chilli Powder - 1 teaspoon or  according to taste
8.      Oil -2 table spoons of oil
9.      Turmeric Powder –  A pinch
10.  Salt  according to taste
11.  Coriander Leaves for Garnishing

1.      Heat Oil  in a big pan add Cumin seeds when the oil gets heated.
2.      Add Turmeric Powder and Onion when the cumin starts fluttering.
3.      Fry the onion until they turn golden .
4.      Add the chopped tomatoes and heat till they become soft .
5.      Add diced Pototoes until  they become crispy.
6.      Add  little redchilli , Coriander, jeera poweder and  salt to the potatoes and mix it well.
7.      Heat the potatoes  for 5 to ten minutes till it properly blends with the spices.
8.      Add the diced egg plant the potatoes .
9.      Add all the remaining masala to the potatoes and egg plannt and toss it properly.
10.  Add very little water so that the Egg plants get cooked
11.  Heat the curry till the egg plant gets cooked properly .
12.  Garninsh it with Coriander Leaves.
13.  Can be served with Chapatis or as an starter.

Tuesday, January 26, 2010

Banana Cake

Today I am sharing with my bloggers an  easy  and yummy cake. You must be wondering cake and  simple no way. Its Banana Cake ,not only simple but tastes wonderful. I always had a preconception about  cakes that it’s a toughest thing and never ever gave a try until I had one in my friends place very recently. With this recipe we can make proper use of the riped bananas. Friends check this out.

Banana Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  •  1 stick unsalted butter
  • 2 large eggs
  • 3 ripe bananas
  • 1 tablespoon milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon Walnut,
  • 1 tabelspon Cashew ( Roasted and cut into small pieces)
  • 1 tablespoon Raisins
  • 2 drops of Banana Essence
Beat  the sugar and butter in a  mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the fully riped  bananas  with milk  and mix it with the creamed mixture of eggs, sugar and butter until properly combined. Bananas has to be properly mashed. You can beat it by hand or use an blender.
 In another bowl, mix together the flour, baking powder, baking soda and salt.
Add all the  ingredients together , mix until flour disappears.
Add the nuts to the mixture mix well.
Preheat the oven to 325 degrees F.
Butter the  cake container
Pour batter into prepared pan and bake for an   hour
 Insert a knife  and check if  center comes out clean.
 Set aside to cool for  a few  minutes.
 Remove the cake  from the container cut into into slices.
Cake is ready  to eat .

Friday, January 22, 2010

Palak Paneer

    Whenever I plan to cook something special in vegetarian dish, the first dish which strikes to my mind is Palak Paneer. This dish always reminds me of my days before marriage when we used to go out for food. After having a look at the menu we would always end up ordering Palak Paneer. So friends I am presenting my version of Palak Paneer, which not only looks lovely but tastes wonderful. I hope readers will try this dish and give me their feedback.

    Ingredients :

    Spinach 1 bunch

    Paneer/Cottage cheese cubes 15-20

    Onion big, chopped 1 no

    (Cut them into two parts)

    Garlic cloves, chopped 4 no

    Coriander Powder 1 tsp

    Cumin Powder 1 tsp

    Garam Masala (Optional) 1 tsp

    Capsicum, chopped 2 tbsp

    Butter/Oil 2 tbsp

    Ginger small 1 inch

    Green chilies 3 no.s or to taste

    Tomato small 2 no.s

    Salt to taste

    Garnishing :

    Capsicum chopped 1 tsp

    Grated Paneer 1 cube

    Cream (Optional) 1 tsp or to taste

    Method :

    1. Boil the spinach in a boiling water for 2 minutes.
    2. Drain with cold water.
    3. Heat the oil/butter in a pan and fry the onions and garlic until the raw smell fades away.
    4. Blend the blanched spinach , onion, garlic, ginger, and tomatoes to a smooth puree.
    5. Cut the paneer into small pieces and fry in oil until golden brown
    6. Remove and drain on absorbent paper. Keep aside.
    7. In the same pan fry the second half of onions till they turn translucent.
    8. Add the garlic, ginger, and turmeric powder and fry again for a little time.
    9. Add one tsp of finely chopped capsicum. Capsicum adds special flavor to the gravy.
    10. Add coriander power, Cumin powder .
    11. Add the spinach puree and bring it to a boil then add a pinch of Garam Masala.
    12. Water can be added by checking the consistency of the gravy.
    13. Now add the fried paneer into the gravy and cook not more than one or two minutes.

    For Serving :

    1. Once the gravy is ready heat the pan add little butter.
    2. Add ½ tsp of jeera and allow it to tamper.
    3. Add small pieces of Capsicum and small amount of mashed paneer ( one cube approx)
    4. After few minutes of sautéing put the ingredients on the gravy.
    5. Palak paneer is ready to eat. Can be served with chapati and rice


    • Tofu can be replaced with Paneer.
    • In order to retain the green color of the gravy do not over boil the Spinach ( Just two to three minutes maximum) That’s the reason I am putting parboiled Palak in cold water.