Sambhar

Sambhar

Continuing my focus on South-Indian delicacies, this post today covers another quintessential dish of South Indian cuisine – Sambhar. Sambhar is a nutritious dish made up of tuvar/arhar daal (types of lentils) and mixed vegetables. You can use your own choice of vegetables in the Sambhar and make it healthy as per your preferences. I have made the Sambhar Masala Powder at home too, so that we have our own healthy Sambhar ! South Indian households consume Sambhar nearly everyday; it is served withΒ  idli, dosa, rice, vada, upma etc.

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Paneer Butter Masala

Paneer Butter Masala

Paneer Butter Masala is one of the most popular paneer recipe in the Indian cuisine. In fact, this could be stated as the 1stpaneer based item that started the usage of Paneer in Indian kitchens. As the name suggests, it is a spicy paneer curry made in butter. The optimum use of butter, spices, tomatoes and cream makes this curry simply delicious and mouth-watering. In line with my own way of healthy eating (but no compromise on taste), I have replaced the cream with milk and cashew nuts.

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Chickpea-Kale Leaves Curry

Chickpea-Kale Leaves Curry

My health-freak husband, as you all know it πŸ™‚ , bought a whole lot of green vegetables over the weekend for a cleansing/detox diet. However, since I did not do it with him this time πŸ˜‰ , his diet also went out in 1 day 😜 . As a result, I had much greens in my fridge. So, I picked some of them last night and turned out a super healthy and tasty curry – Chickpea and Kale leaves curry.

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Kadai Paneer

Kadai Matar

Kadai Paneer is perhaps the best full-blown paneer dish made – in my humble opinion πŸ™‚ This classic results from an apt combination of paneer (cottage cheese), bell pepper (capsicum), onion, tomato and some of our great Indian spices. This whole dish is prepared in a Kadai/Kadhai (Indian wok) and so the name Kadai Paneer (but I have made in a pan ;P ). It is a simple recipe but with amazing taste, and one which is generally available in almost all Indian restaurants. I believe my use of freshly grounded spices has made a huge difference as I have got the same flavour as that of a Kadai Paneer from a top-end restaurant.

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Rajma (Red kidney beans curry)

Rajma / Red kidney beans curry

Rajma (red kidney beans curry) comes from North India, specifically from the state of Punjab, and is omnipresent in eateries of all shapes and sizes. Rajma is essentially the Hindi name for red kidney beans. Rajma curry is prepared using a spicy onion-tomato gravy. People generally prefer this curry with rice as a quick bite, as evident from the consumption of Rajma-Chawal (Chawal is the Hindi name for rice) in Northern India.

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Matar Paneer

Matar Paneer

Matar paneer is the most common form of paneer dish available in almost all Indian restaurants – big or small. It is a delicious curry made from soft Paneer (Cottage Cheese) and Matar (Peas) in a mild spicy tomato curry. It is a very simple, quick, tasty recipe which seems to be is loved by everyone. Today I have made Matar Paneer with only 1 tsp of oil but there is absolutely no compromise in taste and colour.

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Kadhai Matar (Spicy Green Peas Curry)

Kadhai Matar (Spicy Green Peas Curry)

Going by my darling daughter’s favourites, and to ensure that she eats without much fuss, I try to use Matar (Peas in English) in most of my curries. On these lines, Kadhai Matar (Green Peas curry) is a very quick, easy, nutritious and a real tasty curry. This triggered last night in my kitchen when my little angel asked me as to what I was preparing; I posed a question to her instead asking what does she wants. And the reply was “I want to eat Matar” πŸ™‚ The usual Matar Paneer immediately came to my mind, but I was in not really in the mood to eat Paneer; and thereby the idea came to me to make a Matar/Peas only curry – and here I present the output as “Kadhai Matar”.

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