Special Khara Pongal

If you have seen my earlier post you all would be knowing that this post would be about khara pongal.Khara Pongal is a speciality from karnataka which is bit different from the regular pongal in a way just that all the spices are added in the pongal so that it does not require any accompaniment to eat along with it.I mentioned the title as special khara pongal as there are few ingredients like dry coconut,coriander leaves,jeera-pepper powder which are added extra to give a khara pongal rich and special taste and makes it best suitable for the festival occasion,I have adapted this recipe partially from a cooking show.Do try out this version of khara pongal and paal payasam and I am sure that you would be happy to have such a comfortable meal combo as I did.

Ingredients:
1 cup sona masuri rice (or any regular rice)
1 cup yellow moong dal
5-6 green chillies,sliced roughly
1/2"ginger,chopped
8-10 curry leaves
3 tbsp chopped coriander
12-15 cashew nuts,chopped
1/4 cup grated dry coconut
1 tsp pepper corns,slightly crushed
1 tsp jeera-pepper powder
1 tsp cumin seeds
1/2 tsp turmeric powder
a pinch of hing
3 tbsp ghee
1 tbsp oil

Method:

• Slightly roast the moong dal until you get a nice aroma of it.Remove it from stove and let it cool down a bit,mix with washed rice in a pressure cooker and add 4 cups of water,a pinch of turmeric,salt and pressure cook for 4 whistles.
• In a heavy bottomed kadai heat 2 tbsp ghee and 1 tbsp oil and crackle cumin seeds,and add finely chopped ginger,cashew nuts and green chillies and fry them until they turn slightly brown.
• Add hing,curry leaves,crushed pepper corns to it and fry again.
• Now add grated dry coconut and fry until it turns slightly brown and a nice aroma comes from it.
• Add this fried mixture to the cooked rice and dal mixture and mix well.Add a cup of water roughly(add more if required to get a desired consistency),salt,turmeric powder,chopped coriander and mix well.
• Let it start bubbling then add jeera-pepper powder and mix well.At the end mix in a tbsp of ghee and remove from stove.

Serve it hot with extra ghee on top of it.As this has everything in it it does not require any side accompaniment,if you still want you can have it with coconut chutney or sambar.

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Paal Payasam...my Sankranti sweet and a Reminder

I made Paal payasam and Khara pongal for this sankranti but I could not post them immediately on the festival day.We make different kinds of pongal like sweet pongal,khara pongal,paal pongal paired mixed veg and pulses sambar for sankranti to celebrate the new harvest of the year.

The only sweet which I can never think of eating is sweet pongal which is made up of jaggery,somehow because of the color or watever I hate this sweet and never developed a taste for it from childhood.During my childhood,I used to add milk and sugar to the regular pongal in a small cup and mix well and I used to eat it as sweet pongal and that was my version of sweet pongal in my childhood(do not forget to remove the pepper corns from it if you are going to try my version anytime).Sankranti is incomplete with out making sweet pongal,so I make paal payasam as an alternative to sweet pongal and even if I prepare sweet pongal I use sugar instead of jaggery to make it.

I think you all can guess now what could be my next post,yes you are correct!!! ie.,Khara Pongal.

Ingredients:
1 cup new raw rice(any variety like sona masuri,kolam etc)
7 cups full cream milk(regular one is also fine)
3/4 cups sugar,approx
1/2 tsp cardamom powder
10-12 cashew nuts,broken
7-8 saffron strands
18-20 raisins
2 tbsp ghee

Method:

• Clean and wash the rice and soak it for 10mins.
• Bring milk to a boil in a big pot on medium flame and add saffron strands and rice when milk is bubbling and stir immediately and keep in low flame.
• Keep stirring occasionally until the rice is cooked completely in milk.
• After the rice is completely cooked the milk would have reduced in its quantity too,add the sugar and let it dissolves completely.
• Mean while heat ghee in a pan and add broken cashew nuts and raisins until they turn their color and keep it aside.
• After the sugar melts add the fried dry fruits along with the ghee and cardamom powder and mix well and cook it for another 2 mins.

Serve it either hot or cold or at room temperature,it tastes best anyways.


A Reminder:
I am eagerly waiting for all your lovely entries for my first event ' Only' Salads.So friends,please send your entries in order to make my event successful.

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Soya Chunks Alu Curry

Soya Nuggets is an excellent source of proteins for vegetarians and also has a meaty texture which adds the extra liking at my place.I include it in all possible ways like curries, gravies, pulav's, tikki's, pasta,manchurian, snacks etc.When I add soya nuggets to any dish,I make it extra spicy and masaledar as these soya nuggets when soaked absorb all the flavors make it more tastier.It also comes to rescue to me when I am out of vegetables or lack of time.I do it in pressure cooker which helps in saving lot of time and attention while cooking.I make it in a very similar manner like how I make alu mutter,just that I add soaked soya nuggets to it.It pairs wonderfully with rice/pulav and roti's and now let us peek how I make this curry.Ingredients:
1 cup soya nuggets
2 medium potatoes
1/2 cup fresh/frozen green peas
2 medium onions,diced
2 tsp Ginger-Garlic paste
2 big tomatoes,finely chopped
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp Garam masala
1/2 tsp kitchen king masala(optional)
1/2 tsp kasuri methi
2 tbsp chopped coriander
1 tsp lemon juice
1 tbsp oil
salt to taste

for dry garam masala:
1 bayleaf
2 cloves
1/2" cinnamon
1/2 tsp jeera
a pinch of hing
2 green chillies,slit

Method:

• Soak soya nuggets in warm water for 10-12 mins.Squeeze out the extra water from it and keep it aside.
• Grind chopped onions with ginger and garlic to a rough paste.
• Heat oil in a pressure cooker and add the dry masala's one by one in the order cloves,cinnamon,jeera,bayleaf,green chili's and hing and fry until you get a nice aroma.
• Add ground onion mixture and fry until it turns brown.
• Add chopped tomatoes and fry until the oil leaves the masala.
• Now add coriander powder,chili powder,kitchen king masala,kasuri methi and salt and fry well.Add the diced potatoes and peas and fry well for 2-3 mins.
• Add the soaked and drained soya nuggets and fry again for a couple of minutes.Add approximately 2 cups of water and close the lid and pressure cook for 2 whistles.
• After the steam escapes remove the lid and add garam masala,coriander leaves and cook for 2 mins.Add lemon juice just before removing it from the stove.

Garnish with coriander and serve it hot with roti/paratha or pulav of your choice.
Note:
If you want to make it rich,add few tbsp's of fresh cream at the end to the curry.

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Pav Bhaji Dosa...Mumbai Street Food!!!

Dosa is a popular South Indian snack which is famous all over India and across the world.There are many variations to the regular dosa in South Indian menu which are famous like Mysore Masala Dosa,Paper roast,set dosa,rawa dosa,spring dosa etc etc.

Dosa has got a new avatar in Khau galli's here in Mumbai,they are so innovative and got up with great fusion combinations like pav bhaji dosa, paneer chilly dosa, schezwan dosa, corn masala dosa, palak paneer dosa, Jini dosa, cheese spring dosa etc which tastes good with its own taste.Among all of them my favorites are pav bhaji dosa and Jini dosa which tastes unique and loved the way they style them up.

Pav bhaji being a favorite snack of mine will find its way in my dinner menu's atleast once in 15 days.I intentionally make more of bhaji so that I can make pav bhaji dosa for breakfast the next day.If you have not tasted this dosa before,please do not bother just believe me and try the recipe immediately.I am sure you will be very happy with the unique taste of it and enjoy it like I do.You can follow your own dosa and bhaji recipes and just follow the procedure I mentioned in making pav bhaji dosa.
Ingredients:
Dosa batter(recipe follows)
Bhaji mixture(recipe follows)
3 tbsp grated cheese(optional)
Butter,to spread
Oil
Vegetable toppings:
1/4 cup shredded cabbage
2 tbsp grated carrots
1/4 cup thinly sliced onions
1/4 cup sliced mixed bell peppers
2 tbsp sliced tomatoes,seeded
a tbsp of chopped coriander

for Dosa batter:
4 cups rice
1 cup urad dal
1 cup chana dal
a tsp of methi
salt to taste

for Bhaji:
2 cups mixed vegetables(cauliflower,potato,carrot,peas,beans,cabbage)
2 tomatoes,finely chopped
2 onions,finely chopped
1 capsicum,finely chopped
2 tsp Ginger-Garlic paste
2 tbsp pav bhaji masala
2 tbsp chopped coriander
juice of 1 lemon
2 tsp red chili powder
2 tbsp butter
1 tbsp oil
salt to taste
Method:

for dosa:

• Soak rice,urad dal and chana dal, methi seeds for 5-6 hrs or overnight.
• Grind all the ingredients in a wet grinder or mixer until very smooth adding water,now add salt and grind it again to a very fine mixture.
• Ferment it for 9-10 hrs.

for Bhaji:

• Pressure cook Alu,gobi,carrots,beans,cabbage and green peas for 2 to 3 whistles.
• In a big tawa or kadai,heat a spoon of butter along with oil,fry onions till translucent,add ginger-garlic paste,capsicum and fry for a minute,add chopped tomatoes and cook till it leaves the oil.
• Add red chili powder,pav bhaji masala and add all the cooked vegetables and slightly mash the vegetables.
• Add salt and cover it cook for 2 mins,then add lemon juice,butter,corriander leaves and give a stir and take off from the flame.Keep the bhaji warm until its usage.

for making Pav Bhaji Dosa:

• Make the tawa ready for making dosa,keep the stove on medium flame and pour a ladle full of batter in the middle of the pan and spread in a circular motion to form a 9 " dosa and put a dollop of butter in the centre and pour some oil all over the edges and cover it with a lid.
• Mean while mix all the shredded vegetables cabbage,carrots,tomato,peppers and coriander.
• After it is roasted for a minute remove the lid and smear the bhaji mixture(approx 1/3 cup) all over the dosa.
• Sprinkle the shredded vegetables mixture and grated cheese all over the dosa and cover it again with lid and turn the stove on high flame and let it roast for another minute until red and crispy.
• Roll the dosa to form a roll and serve it hot with coconut chutney and sambar.

Serve the Pav bhaji dosa hot or else it will become soggy if you keep it for long.Coconut chutney and sambar is a good combination with dosa.

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Steamed Baby Corn-Mango Salad

If you are from Bangalore and is a foodie,you would have definitely visited V.V puram Eat street which has a row of different kind of shops/carts ranging from starters like salad's, nippat masala,fritter's, various types of pakoda's to the main course with lot of varieties of Idly,Dosa,rotti,pav bhaji,chinese etc etc and to the desserts with Fruit salad,gulkand n Ice cream.They even make fresh hollige's and some of our community specials and don't forget to taste hot badam milk.One can get to taste the complete meal choosing according to their taste and appetite.And the most famous V.V Bakery is very near by which is famous for it congress butter bun,biscuits,khara breads,etc etc.One should visit this place only in the evenings and you can easily see the crowd in each and every shop.It would be a complete feast for all food lovers and is a great experience,so guys if you are visiting Bangalore anytime do not miss this place.

American corn salad is quite famous every where,but I got introduced to baby corn salad only at this place.I was surprised to see the list of salad's which they make fresh and serve in a span of five mins and sometimes we don't even get to eat it if it is over crowded.This recipe I got inspired truly from this place and added the ingredients according to our taste buds.When I saw suma's post on Fruit chaat I was tempted more to prepare this immediately.The sour bites of mango pieces with the crunch baby corn and the spicyness from the masala makes the salad taste perfect.Do try out the various variations I have mentioned in the salad as I could not show everything in one post.

Ingredients:
15-18 Baby corn,sliced diagonally
1 cucumber,diced to the size of baby corn pieces
3 tbsp finely chopped raw mango
1 tsp butter

for the dressing:
a handful of mint leaves
a handful of coriander leaves
1 tbsp chopped raw mango
a big green chili
1 tsp lemon juice
salt to taste

Method:

• Steam the baby corn pieces for 2-3 mins.They should be crunchy not completely cooked.
  
• Mix in the butter to the baby corn pieces immediately when the baby corn slices r hot and let them coat completely.
• Prepare a coarse paste of mint leaves,coriander leaves,raw mango,green chili,lemon juice and salt in a mixer or a mortar and pestle.
• Mix in the diced cucumber to the buttered baby corn and also add the paste and stir in quickly with a ladle.

Serve it immediately when the baby corn is still warm.

Note:

1. You can even add pepper to it if you want it bit more hot n spicy.It also gives a different flavor.
2. You can replace pine apple instead of mango or you can even use the combination of both.
3. You can just steam the baby corn and stir in butter,salt and pepper immediately when it is hot and serve again immediately.That is also a nice combination.
4. You can even add chat masala,salt and butter to the steamed baby corn.
5. You can replace baby corn with steamed corn or grilled corn.
   

This salad is going to participate in the "Only Salad's" event hosted by me,which is started by Pari of Foodelicious.

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Basundi with extra kick,Orange Basundi...New Year Special!!!

Happy New Year to you all!!
I hope every one had a fantastic start to the new year.What better way to start the new year other than indulging sweets for the wonderful start.
Basundi used to be very frequent at our place when we were young as we were fond of very few sweets and basundi was one among them.Basundi is prepared by reducing the milk and sweetened and topped with loads of nuts which makes the basundi tasty in each and every bite.Even though the process is bit time consuming,it is very easy to make and the end product is all worth the effort we put in making it.I got introduced to so many different flavors of basundi in Mumbai,the addition of fruits makes it even more interesting.Try out the few variations to the regular basundi and enjoy the new flavor.

Ingredients:
1 litre Full Cream milk
1/2 cup sugar(approx)
1/4 tsp Elaichi powder
a few saffron strands,soaked in warm milk(1 tsp)
2 tbsp slivered almonds
1 tbsp slivered pistachios
1 tbsp charoli/chironji seeds

Method:

• Bring milk to a boil,simmer it and boil until the milk thickens and reduces to half and it coats the back of the spoon.After reducing the flame,try to stir the milk regularly until you get a thick creamy milk.My mom used to drop a small ceramic mold specially meant for this purpose into the reduced milk,it helps the milk not to spill over.
  
• Add sugar and boil until it melts completely.Add the saffron strands milk and cardamom powder and mix well.
• Switch off the flame and let the milk cools down completely.
• Slightly roast the slivered almonds,pistachios and charoli seeds and add this to the reduced milk mixture and keep it refrigerated.
  

Serve it cold with extra slivered almonds,pistachios and charoli seeds on top.

Note:

1. You can make it still richer by replacing sugar with condensed milk.The addition of condensed milk also adds a distinct flavor to it.
2. One can be innovative and can make basundi more interesting by adding fruits like oranges,custard apple,mango and apple to it.Each fruit adds a distinguish flavor to basundi and the custard apple basundi tastes the best.
   
3. In order to make custard apple basundi,remove the seeds from the pulp and mix it with basundi and serve it cold.
   
4. To make Apple Basundi,peel the skin of apple and grate it and mix with cold basundi and serve it cold.
5. To make Mango basundi,mix in the chunky mango pulp with basundi and serve it cold.
   
6. You can even experiment with strawberry.Add strawberry crush with the chopped fresh strawberries to basundi and serve it cold.
   

Orange Basundi:

Ingredients:
1 cup Basundi(prepared using the above process)
1 sweet orange
1 tbsp sugar

Method:

• Prepare Basundi using the above procedure and keep it refrigerated.
• Remove the pith and seeds of the orange and cut into small segments.Add sugar to it and mix well and keep this in the refrigerator until its usage.
• While serving it,mix the basundi mixture well with the chopped orange segments and serve immediately.

A Reminder:
I am eagerly waiting for all your lovely entries for my first event " Only Salad's".So friends,please send your entries in order to make my event successful.

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Hosting my First Event - 'Only' Salads

I am about to complete over two years of blogging but I have never hosted any event so far in my blog.When Pari of Foodelicious approached me to host her event,I was really excited as it is my first time experience.The fact that it is a healthy event adds to the excitement.
So,here I announce my first ever event - 'ONLY' SALADS started by Pari Vasisht of Foodelicious,who has a wonderful collection of yummy recipes in her blog.I really like the passion that reflects in each and every dish she has posted.

Now coming to the details.This event has two giveaways.
1.The first giveaway is from the CSN stores for US/Canada/Germany and UK readers.Check out Pari's space for more details of the give away.
2.The second giveaway is exclusive for Indian readers from the well known Indian cook book author Tarla Dalal's 'Healthy Soups and Salads'.You can also visit her website http://tarladalal.com/ for interesting recipes.

When pari gave me the options to choose the event I chose her Only Salad's event as I believe that it is a very healthy event and it would be a great experience for me to learn different kinds of salads.

Winters are the best time to get fresh greens and vegetables in abundance and is the best time for making tasty salad's.It is very important to include salad's in our regular diet as the greens and vegetables are used in larger proportions which helps in supplementing necessary vitamins, minerals, nutrients,dietary fibers to our body.In short,we can say 'A Salad a day keeps the doctor away'.
Salad's are very versatile and can be made with a wide variety of ingredients like whole grains, legumes, vegetables, greens,pasta,fruits,eggs,croutons and nuts.Salad's can be served as an appetizer or a main dish or a fruit salad as a dessert in a meal.One can be innovative to use the various ingredients and dressings to make a salad with attractive toppings like nuts,fruits and croutons.

This is the beautiful Logo designed by Pari for the event.

I will try posting this month various salad recipes for the event.To start up check out few salad recipes in my blog which I have posted earlier .

1. Wheat and Jowar whole grains salad
2. Tomato Lettuce Salad
3. Fattoush...Lebanese Salad
4. Moong sprouts Salad
5. Cous Cous Salad

Rules for the event:

1. Any number of fresh entries can be sent but only 2 entries from the archive will be accepted. Archived entries to be re posted, else will not be accepted.
2. Only vegetarian entries (eggs allowed) will be accepted.
3. Use of logo is compulsory/mandatory as it helps to spread the word.
4. The entry should be linked back to this event announcement and Pari's event announcement page.
5. The winner of the book will be chosen by me using random.org.
6. The CSN winner will be chosen by Pari Vasisht from the comments, name and links left in her event announcement page.
7. Format of entry
- Name
- Blog Name
- Blog URL
- Recipe name
- Recipe link
- Pic resized to 300 pix
- Country
7. Roundup will be posted in 1st week of Feb 2011 unless any emergency situation.
8. Guest Host cannot win the giveaway.
9. Non bloggers can also participate, by sending entries by email to thechefandherkitchen@gmail.com with or without photograph.
10. Disclaimer - CSN giveaway is only for US/Canada/UK and Germany entries and 2nd giveaway is for entries from India.

Feel free to contact me regarding the event details or any other information required.I expect your maximum support and participation in this event to make my event successful.

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Coconut Choco Truffles...completely Indianized !!!!

I am back from my vacation and I hope that every one is enjoying the most joyful holiday week of the year with Christmas and New year celebrations.Even I had a wonderful holiday and got to spend good two weeks away from my regular house chores and cooking. And now coming to the description of how this Indianized truffles evolved.Before I was leaving I was on kitchen cleaning spree and was left with a small coconut.I initially thought of making the regular coconut burfi / kopra pak with it and when I was talking to my mom about this she suggested me to try coconut burfi by adding cocoa powder.I preferred to make this with jaggery instead of sugar to get the natural brown color to it and when I was making the burfi,somehow the idea of Truffles stuck in mind and I was very excited about the idea of turning the burfi to truffles.To my surprise they turned out too good,they were chewy and the bite through the cocoa powder takes the regular coconut balls to a completely different level.On the whole I really enjoyed making them and packing them in wrappers and these Indianized truffles can also be given as a christmas/festive gift and is apt for the season now.

Ingredients:
2 cups heaped grated fresh coconut
1 1/2 cups Jaggery or Sugar
1 tbsp cocoa powder
1/2 tsp cardamom powder
3 tbsp chopped cashewnuts
3 tbsp ghee

for dusting:
2 tbsp cocoa powder
1 tbsp icing sugar
Method:

• Grate the coconut carefully,scrape only the white part leaving the brown edges behind.
• Heat 1 tbsp ghee in a small pan and add chopped cashew nuts and fry until light brown in color.
• Place Jaggery with 1-2 tbsps of water/milk in a thick wide bottomed vessel on medium heat and let it come to boil.Let the jaggery dissolves completed and blends well with milk and forms syrupy liquid(to reach one-string consistency).The process of achieving string consistency syrup liquid is important in order to get a tasty sticky truffle.
• Now add grated coconut,fried cashewnuts,elaichi powder and 3 tbsp ghee to it and stir well.Let it cook by stirring it constantly until the edges of the mixture in the vessel is bit dry and flaky.It approximately takes 10-12 minutes.
• Switch off the flame and add cocoa powder and mix quickly and let it cool down a bit.
• Mean while mix cocoa powder and icing sugar and sieve it onto a wide plate to get a uniform mixture.
• Now take a small portion of the coconut mixture and make a ball out of it.Repeat the process to make all the remaining balls.
• Roll them in the cocoa powder mixture and place them on a dry plate and let them set for 30 mins to one hour.
• Now pack them in colorful chocolate wrappers,I packed mine in small pieces of aluminium foil as I did not have chocolate wrappers at that time.

Store it in air-tight containers and eat them at any time of the day as a simple sweet/dessert/snack. They stay good for 4-5 days outside and upto 15-20 days when refrigerated.I am sure that they will not last that longer,they are surely irresistible and would be over within 2 days.

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Dum Aloo Chutney Wale

I have already posted a recipe for Dum Aloo here,but this version is quite different from the regular Dum Aloo recipe.The addition of ground mixture of greens,sourness from the beaten yogurt,richness from magaz paste,dum cooking takes the taste of this curry to a different level and is really a great party recipe.One should follow some critical tips while cooking the gravies based with curds or milk,if we do not follow them we will end up having curdle mixture.The entire process of cooking this gravy is done without closing the lid and cooked over a low flame in order to retain the green color of the gravy.Try it once and I am sure you will definitely love it.

(Recipe Source : Nita Mehta)
Ingredients:

10-12 baby potatoes or 3 big potatoes,cut into 4 pieces

for chutney:
1 cup fresh coriander
1/2 small raw mango or 1/2 tsp amchur powder
1/2 cup mint
4 green chillies
1/2 tsp salt
1/2 tsp sugar

for gravy:
4 tbsp oil(I used just 1 tbsp oil)
2 onions,ground to paste
1 tbsp Ginger-Garlic paste1 tsp cumin seeds
1/2 tsp red chili powder
1 cup yogurt beaten,mix with 1 1/2 cups of water
2 tbsp cashewnuts or 1/4 cup magaz seeds(watermelon seeds)
1 tomato,finely chopped
1/2 tsp Garam masala
salt to taste


Method:

• Wash potatoes and pressure cook for 1 whistle and peel them.The original recipe asked for deep frying the peeled potatoes with out cooking them.But I shallow fried them in a spoon of oil until brown by turning them over in between.
• Grind the ingredients mentioned under the section chutney to a smooth paste.
• As I used magaz(watermelon) seeds,I ground them with 4 cashew nuts to a smooth paste using little water.The original recipe called for only cashew nuts but I like the special taste of magaz seeds in the gravy.
• Beat yogurt properly and mix with the ground magaz/cashew nut paste and keep it aside.
• Heat oil in a kadai,add onion paste and fry until the oil leaves the masala.
• Add jeera and stir fry for a minute.
• Add ground chutney and red chili powder and stir for a minute.
• Remove the kadai from fire and keep it aside for a minute.Add yogurt-cashew nut/magaz mixture and stir it and keep it back on the flame.Stir continuously and cook over a low flame till it comes to boil.This step is critical,if you do not do it carefully you will end up having curdle mixture.Do not cover kadai while cooking this.
• Now add the fried potatoes and salt.Simmer uncovered for 5 mins until oil leaves the masala and gravy thickens.
• Add finely chopped tomatoes and garam masala and stir well and bring to a boil.

Serve it hot with Roti/Naan/Kulcha/Jeera rice/Biriyani.

Note:
Do not cover the kadai with lid while cooking the gravy as it changes the lovely green color of the gravy.

This is again going to participate in Sara's "Only Greens" event started by Pari of Foodelicious.

I am going on a vacation and would be away for two weeks from blogging.I will try peeping into your blogs whenever I get a chance,but I apologize as I would not be commenting to your wonderful posts.I will see you guys only after christmas.

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Makai Palak Paneer...Grilled Corn Palak Paneer

I can't stop myself to buy when I see fresh corn in the market.I love to grill it and eat it hot and spicy with fresh lime and masala smeared all over it.One corn was left over in the refrigerator untouched after having a over dose of grilled corn.So,thought of using it in a curry and as I had spinach in hand thought of mixing them both.I actually grilled the corn and marinated it with lemon and salt and the idea actually worked,it gave a nice taste to the corn in the curry.As I had only one corn I even added paneer to make it sufficient for both of us.The crunchiness and tangyness of corn in each and every bite is really amazing and I just loved it.

Ingredients:
250 gms Homemade Paneer (or store bought),cubed
1 regular fresh corn
1 big bunch spinach
1 big onion,diced
1 medium onion,finely chopped
2 tsp Ginger-Garlic paste
4-5 green chillies
2 tsp coriander powder
1 tsp roasted cumin powder
1 tsp Garam masala
a pinch of sugar
1/2 tsp kasuri methi(optional)
1/2 tsp amchur powder
2 tbsp fresh cream(or 1/4 cup milk)
salt to taste
juice of 1/2 lemon
1/2 tsp cumin seeds
1 tbsp butter
1 tbsp oil

Method:

• Boil water in a big pot and add cleaned spinach leaves and whole green chillies and blanch for a minute.Add a pinch of sugar while blanching it in order to retain the green color of spinach.Strain the spinach(save the water to dilute the gravy later) and quickly run the blanched spinach under running water and squeeze out extra water.You can even saute the spinach but you should be really quick in doing it otherwise you will loose the beautiful green color of spinach.
• In that hot water(in which we blanched the spinach)soak the paneer cubes until its uasge.This way the paneer will be soft.
• Grill the corn on the flame until light black spots appear all over the corn.Quickly rub it with lemon wedge dozed with salt all over the corn and let it marinate for some time,aproximately 10 mins.Take a knife and cut the corn to get the corn kernels.
• Grind diced onion with ginger and garlic paste and keep it aside.
• Grind the spinach and green chillies to a fine paste.Open the mixer and keep it,otherwise it will change the color.
• Heat oil and butter in a big kadai and crackle cumin seeds,add finely chopped onions and fry until translucent and add ground onion mixture and fry well.
• Add coriander powder,cumin powder,amchur powder,slightly crushed kasuri methi and mix well.
• Add spinach puree and cook over medium flame.Add salt,grilled corn kernels,paneer cubes(slightly squeeze them after removing from hot water) and garam masala and mix well.If required add the strained water to dilute the gravy to get the required consistency and ook for 2-3 minutes.Do not cover the kadai while you are cooking,otherwise you will loose the green color of spinach.
• Add cream(or milk) and mix well and cook for a couple of minutes and remove it from stove.Add lemon juice and give a quick stir.

Serve it hot with roti/kulcha/naan/jeera rice.

Note:

• You can just make this with grilled corns and call it Grilled Corn Palak or you can use only paneer and call it Palak Paneer as the recipe is almost same for both of them.
• I do not add tomato in any of the spinach based dishes as I some how believe the combination of spinach and tomato leads to the formation of stones in kidney.So I avoid tomato and use instead amchur powder or lemon juice for the sourness.

This is going to participate in Sara's "Only Greens" event started by Pari of Foodelicious.

Check out other Paneer recipes in my blog:

• Kadai Paneer - Restaurant style 
• Paneer Butter Masala - Restaurant style!!
• Paneer Modak Peda
• Paneer Tikka 
• Paneer Bhurji
• Paneer Jalfrezi
• Paneer Sabzi | Simple Paneer Curry
• Palak Paneer
• Paneer Makhani/Paneer Makhanwala
• Matar Paneer

  

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