Day Seven : Capsicum Paneer Bhurji with Coriander Paratha

For the finale i.e. Day Seven of the Blogging Marathon #7, brainchild of the lovely Srivalli , we have Capsicum Paneer Bhurji with Coriander Paratha..

That I love Paneer would be an understatement :)) So I am ever ready to eat it in all forms whether it is in salads or starters or sabjis or even paneer parathas...

Here is a quick and easy to make Paneer Bhurji in which I added Capsicum for color and crunchy taste..

We team Capsicum Paneer Bhurji with Coriander Paratha.. Colorful and yummy combination....

 Capsicum Paneer Bhurji :

Ingredients :

Paneer - 1/4 kg

Onions - 3

Tomatoes - 2

Capsicum - 1 /2

Ginger - 1 inch

Garlic - 7/8 cloves

Oil - 1 tablespoon

Salt  - as per individual taste and preferance

Sugar - pinch

Coriander leaves - for garnishing

Mustard seeds - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Asafoetida (hing)- pinch

Turmeric powder - 1/4 teaspoon

Godha masala - 1 teaspoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Red chilli powder - 1  

 

Method :

Wash and finely grate the paneer.

Finely chop the onions and tomatoes in small pieces.

Chop capsicum and garlic into small pieces.

Grate ginger finely.

Grind ginger and garlic into a fine paste in a mixer.

In a heavy bottom pan (kadhai) heat oil.

When oil gets heated, add mustard seeds and let them splutter.

Then add cumin seeds and hing.

Add ginger garlic paste and stir fry.

Add onions and stir fry continously.

When onions turn translucent, add turmeric powder.

After onions are cooked add tomatoes and capsicum.

Stir fry continously and add goda masala, coriander powder, cumin powder and red chilli powder.

Cook on medium heat till tomatoes are done.Then add salt and pinch of sugar.

Stir fry continously for 5-10 minutes.

Capsicum Paneer Bhurji is ready to be served.

Tips : Use fresh paneer.

If using frozen paneer, thraw it first and then grate it. Do not mash it.

If you want bhurji to be slightly spicy, grind green chillies with ginger and garlic to make fine paste.

Cook on medium flame and stir continously otherwise the bhurji will burn or stick to the pan.

Do not cover with lid. Water should not be added as tomatoes tend to make it liquidy.

Coriander Paratha :

Ingredients:
Whole wheat flour / gehun ka atta - 2 cups
Coriander leaves - 1/2 cup
Salt
Oil
Water
Red chilli powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon

Method :

Mix atta with oil and salt.

Add red chilli powder, cumin powder, coriander powder to the atta.

Add finely chopped coriander leaves.

Add water and knead into fine dough.

Make small pedas (balls) and roll the ball into full moon shape.

Roast the paratha on tava/girdle on both sides.

Grease with oil or ghee as per taste.

Tip : After washing coriander leaves, let them dry a bit and then add into atta.

Amount of water should be decided after coriander leaves are mixed into the atta.

This paratha is made similiar to Methi Theplas(Gujarati dish)

Enjoy the colorful and yummy combination of Capsicum Paneer Bhurji with Coriander Paratha....

For the benefit of readers joining late, these are the dishes I cooked during the Blogging Marathon#7 :
Day One : Aloo Paratha with Spring Onion Salad
Day Two :  Snake Gourd Paratha with Metkoot
Day Three : Spicy Yam Sabji with Roti
Day Four : Chole Masala with Paratha
Day Five:  Mushroom Masala with Jeera Rice
Day Six :  Kadhi Khichadi

Do catch up on what the rest of the marathon bloggers are upto....

Day Six : Kadhi Khichadi

On Day Six of the Blogging Marathon #7, brainchild of the lovely Srivalli , we have the ultimate comfort food : Kadhi Khichadi.
Personally, this combo meal is one of my absolute favorite dish.
I loved Kadhi Khichadi as a child hence it was one of the first dishes that I learnt to cook.
It is supposed to be my specialty. My family and friends send requests (farmaish) for me to cook this simple yet extremely wholesome and tasty comfort food.
No get together of our family is complete without me cooking this dish.
I know that most people have highly complicated dishes as their specialty. But then I do not claim to be good cook ( I am still learning and have a long way to go) and I believe that it is not easy to make even simple dishes tasty and consistently good :))
In Maharashtrian weddings, kadhi khichadi and sheera puri are served for dinner on the wedding eve(simantpujan)
Though generally khichadi is made with moong dal and rice, I prefer to make it with Tur dal.

Kadhi Khichadi :

Khichadi :
Ingredients :
3/4 cup Tur dal / Arhar Dal ( Split Red Gram)
3/4 cup Rice (whole uncooked)
Ginger - 1 inch
Garlic - 8-9 cloves
Onions - 2/3 
Oil - 1 tablespoon
Water - 4 and half cups
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon

Asafoetida (hing)- pinch

Turmeric powder - 1/4 teaspoon

Sugar - pinch

Salt - as per taste.

Godha masala - 1 teaspoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Red chilli powder - 1 teaspoon

Method : 

Wash tur dal and rice with water together and after rinsing off the water keep aside for half an hour.

Cut onions into small pieces.

Grate ginger finely.

Chop cloves of garlic into small pieces.

In a pressure cooker, heat one tablespoon of oil.

When the oil gets heated, add mustard seeds and let them splutter.

Add cumin seeds and hing. 

Add onions and stir them continously for 5 minutes.

After the onions turn translucent, add turmeric powder.

Add tur dal and rice which was kept aside after washing and stir continuously.

Add godha masala,red chilli powder, coriander powder, cumin powder, salt and sugar and mix well.

Stir for 5 -10 minutes and add water.

Cover it with the lid and whistle and let it pressure cook on medium heat.

After 2 whistles, lower the heat and let it cook for 5 minutes before removing from heat.

Tips :

Do not add turmeric powder before onions as it might get burnt in hot oil and also you will not be able to see the changed color of onions.

Water to be added should be heated separately so that the khichadi cooks faster.

Water to be added may vary as per the brand of rice being used.

My family generally likes khichadi to be of semi liquid consistency. If you prefer khichadi to be of more firm consistency like biryani add less water and use Basmati rice.

Kadhi :

2 cup curd (dahi)

Water

Gram flour (besan) - 2/3 teaspoons

Ginger - 1/2 inch

Garlic - 7-8 cloves

Green chillies - 3/4 

Salt to taste

Sugar - pinch

Coriander leaves(optional)

Curry leaves (optional)

Ghee

Cumin seeds - 1/2 teaspoon

Asafoetida (hing)- pinch

Turmeric powder - 1/4 teaspoon

Fenugreek Seeds (methi dana) - 1/2 teaspoon

Beat the curd adding water in a blender.

Grate the ginger and fine chop half the garlic into small pieces.

Take 2 green chillies and fine chop them.

Grind ginger, garlic, coriander leaves, cumin seeds and green chillies in a mixer to a coarse consistency.

Add this mixture into the curd and mix well.

Add salt and sugar.

In a small cup take some water and add besan in it.

Stir continuously till there are no lumps seen in the water.

Add this in the curd and water mixture and mix well.

In a heavy bottom vessel pour this and keep it on medium heat.

Stir continuously. When this mixture comes to boil, switch off the heat.

Heat ghee in a small pan.

When the ghee gets heated, add cumin seeds and hing.

Add the remaining cloves of garlic and green chillies.

Add fenugreek seeds and turmeric powder.

Pour this tempering (tadaka) over the kadhi and let it boil for 5 minutes.

Tip : Check the sourness of curd and add sugar / gud according. Gujarati kadhi is generally sweet but in Maharashtra sugar is not always added.

Stir the mixture continously when you cook it as otherwise the curd may start cuddling and the curd & water separate. The kadhi should be a mixture of curd and besan.
As stated above, I made khichadi with tur dal and rice instead of moong dal.
Also my ratio of tur dal and rice is exact half and half unlike the usual 3:1 ratio of moong dal and rice.

Kadhi Khichadi is ready.

Take a look at what the rest of the marathon bloggers are upto....

Day Five : Mushroom Masala with Jeera Rice

On Day Five of the Blogging Marathon #7, brainchild of the lovely Srivalli , we have Mushroom Masala with Jeera Rice.

Mushroom Masala :

Ingredients :
Mushrooms - One packet
Onions - 3/4
Tomatoes - 2
Cloves of garlic - 7/8
Ginger - 1 inch
Salt - as per taste
Sugar - pinch
Green chilli - 1/2
Coriander leaves - bunch
Oil - 1 tablespoon
Water

Mustard seeds - 1/4 teaspoon

Cumin seeds - 1/4 teaspoon

Asafoetida (hing)- pinch

Turmeric powder - 1/4 teaspoon

Goda masala - 1 teaspoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Method :

Wash mushrooms thoroughly and cut them in pieces as shown in the photo above.

Cut onions and tomatoes into small pieces.

Grate ginger and chop the garlic finely.

Cut green chillies into small pieces.

Wash and chop the coriander leaves.

Grind together ginger, garlic, green chillies, coriander leaves, cumin seeds and half of the onions in a mixer to make a fine paste.

Heat oil in heavy bottom pan (kadhai) and after the oil gets heated, add mustard seeds.

When the mustard seeds splutter and crackle, its time to add cumin seeds and hing.

Add the remaining onions and stir fry till the onions become translucent.

Add turmeric powder and the paste grinded in the mixer.

Stir continuously and add coriander powder, cumin powder and sugar. 

Stir till the oil is separated and then add tomatoes.

Add mushrooms and stir fry.

Cover with a lid and let the mushrooms cook properly.

Add water and cook.

Mushroom masala is ready.

Jeera Rice :

Ingredients :

One cup rice (cooked)

Cumin seeds(jeera) - 2 teaspoons

asafoetida (hing) - 1/2 teaspoon

Ghee

Onions - 1/2

Potatoes - 1/2

Salt as per taste

Black Pepper / Kali Miri- 5
Cloves/ Lavang - 4
Cinnamon/Dalchini - 1/2 inch stick
Bay Leaf / Tamal Patra- 1

Method :

Cook rice separately.

Chop onions and potatoes into small pieces

Heat ghee in a pan.

Add cumin seeds when the ghee gets heated.

Add hing and black pepper, cloves, cinnamon and bay leaf.

Add onions and stir till they become translucent.

Add potatoes and cover with a lid till they cook.

Add cooked rice and salt and stir fry well for 5/6 minutes.

Serve with Mushroom Masala.

Tips :

Mushrooms cook fast so be careful otherwise they tend to get overcooked.

As I was having mushroom masala with jeera rice, I added more water. 

In case of jeera rice, it can be cooked directly into pressure cooker similiarl to khichadi.

Take a look at what the rest of the marathon bloggers are upto..

Day Four : Chole Masala with Paratha

Day Four of the Blogging Marathon #7, brainchild of the lovely Srivalli , we have Chole Masala with Paratha.

Chole Masala :

Ingredients :
Chole  - 1/4 kg
Onions - 1/4 kg
Tomatoes - 2
Coriander powder - 1 teaspoon
Cumin powder-1 teaspoon
Chole Masala - 1 teaspoon
Amchur powder - 1/2 teaspoon
Cloves of garlic - 7/8
Ginger - 1 inch
Oil - 1 tablespoon
Salt as per taste

Mustard seeds - 1/4 teaspoon

Cumin seeds - 1/4 teaspoon

Asafoetida (hing)- pinch

Turmeric powder - 1/4 teaspoon

Sugar - pinch

Coriander leaves - for garnishing

Method : 

Wash and soak chole overnight or at least for 6-7 hours.

In the morning, drain off the water and pressure the chole with water for 3 whistles on medium heat till they become very soft.

After 3 whistles, lower the heat and keep them for 10 minutes.

Remove from heat.

Cut onions in small pieces or grate them.

Cut tomatoes in small pieces.

Cut cloves in small pieces and grate ginger.

Grind ginger garlic together in mixer to make a fine paste.

Heat oil in heavy bottom pan (kadhai).

When oil gets heated, add mustard seeds.

When they splutter, add cumin seeds and hing.

Add grated onions. Stir fry the onions till they become translucent.

Add ginger garlic paste and stir fry.

Add chole masala, red chilli powder, cumin powder, coriander powder, amchur powder and sugar.

Stir fry till it is cooked nicely and the oil is separated.

Add tomatoes and turmeric powder.

Mix well.

Add chole and salt.

Add water only if required.

Garnish with coriander leaves.

Tips :

If chole cannot be soaked overnight, soak them in lukewarm or slightly warm water with pinch of baking soda.Rinse this water thoroughly before pressure cooking. 

If amchur powder is not available, tamarind paste can be added.

Chole recipe has been adapted from "Hamkhaas Paksidhi" by Jayashree Deshpande.

Paratha :

Whole wheat flour / gehun ka atta

Salt

Oil

Water

Red chilli powder

Method :

Knead a fine dough mixing the above and let it rest for a while.

Make parathas and serve them hot with chole masala.

Take a look at what the rest of the marathon bloggers are upto..

Day Two :Snake Gourd Paratha with Metkoot

On Day Two of the Blogging Marathon #7, brainchild of the lovely Srivalli , we have Snake Gourd Paratha with Metkoot.

An unusual yet interesting combination.

Snake Gourd Paratha :

Ingredients :

Snake Gourd - one cup sliced into small pieces

Besan / Gram Flour - one cup

Salt - as per taste

Red chilli powder - 1 teaspoon

Garam masala - 1 teaspoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Oil

Ghee

Water

Atta / Whole wheat flour

Mustard seeds - 1/4 teaspoon

Cumin seeds - 1/4 teaspoon

Asafoetida (hing)- pinch

Turmeric powder - 1/4 teaspoon

Sugar - pinch

Method :

Finely chop snake gourd into small pieces after washing it thoroughly.

Heat oil in a flat bottom pan.

After the oil gets heated, add mustard seeds into it.

When the seeds splutter, add cumin seeds, hing and turmeric powder.

Add snake gourd pieces and mix well.

Add red chilli powder, garam masala, coriander powder and cumin powder.

Add sugar and cover it with a lid.

Let the snake gourd cook on steam.Do not add water.

After 5 minutes, add besan to it and cover it again with a lid.

Water may be added on the lid to avoid the snake gourd getting burnt.

Stir continuously.

When the snake gourd is cooked properly, remove from flame.

Let it cool down.

Grind this into a mixer so that it becomes easier to make into pedas(small balls)

Knead atta into a fine dough adding oil, salt and water.

Let it rest for 10 mins.

Roll parathas similiar to Aloo Paratha

Snake gourd parathas are ready to be served.

Ghee or oil may be greased on them as per individual tastes and liking.

Metkoot :

Two cups split gram daal (channa dal)

1/4 cup split black gram urad dal

1/4 cup rice (uncooked)

1/4 cup green gram (moong dal)

1/4 cup whole wheat (gehun)

1 teaspoon red chilli powder

1 teaspoon dried ginger powder (saunth)

1 teaspoon coriander seeds (sabut dhania) 

1 teaspoon cumin seeds (jeera)

1/2 teaspoon Asafoetida (hing)

1 teaspoon turmeric powder 

Dry roast all the ingredients separately.

After cooling, grind them together coarsely in a mixer.

Metkoot is ready.

Always store this in air tight container so that it will stay fresh for a longer duration.

Refrigeration is not required.

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Blogging Marathon 7 : Aloo Parantha with SpringOnion Salad

Due Apologies for the delay in starting the Blogging Marathon #7due to numerous technical and internet problems.
We begin the Blogging Marathon #7, brainchild of the lovely Srivalli today with our first post.
My theme for the Blogging Marathon #7 is Combo Meals.
The first is Aloo Paratha with Spring Onion Salad.

Aloo Paratha with SpringOnion Salad

Aloo Paratha :

Ingredients -
One cup of whole wheat / atta
3 Boiled Potatoes
Ginger - 1/2 inch
Cloves of garlic - 2/3
Coriander leaves (optional)
Red chilli powder - as per individual taste and preferance
Salt - as per taste
Sugar - pinch
Oil
Ghee
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Amchur powder (optional)

Method :
Peel the covers of boiled potatoes.
Grate the potatoes or finely mash them.
Add red chilli powder, salt,sugar , coriander powder,cumin powder and garam masala & mix well.
Finely grind in mixer garlic,ginger and coriander leaves together and make a fine paste.
Add this paste to the mixture and mix all the ingredients properly.
Make small balls (pedas) of the aloo mixture.
For the dough, add water to the wheat powder (atta).
Add some salt.
Knead it with some oil and make a fine dough.
Let the dough rest for half an hour by covering it with muslin cloth.

Take a small ball of the dough and roll it like a puri.
Take a peda of the aloo mixture and place in the middle of the puri.
Seal by pulling the dough on all sides to make a ball.
Dust it gently with some flour.
Roll it like a chappati.

Heat the tava / girdle.
Roast the aloo parantha properly on both the sides.
Do not roast on high flame.
As per taste, the paratha can be greased with oil or ghee.
Hot aloo parathas are ready to be served.


Spring Onion Salad :

Ingredients :
One bunch of spring onion
Red chilli powder - as per taste
Salt - as per taste
Crushed roasted peanut powder (danyache khut)

Coriander leaves for garnishing
For tempering
Oil
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Asafoetida (hing) - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Sugar - pinch 

Method :
Wash the spring onions.
Cut them into small fine pieces and keep in a mixing bowl.
Add chilli powder, salt and sugar and mix well.
Prepare a tempering (tadaka) by heating oil in a heavy bottom vessel.
When the oil is heated properly, add mustard seeds.
When they splutter, add cumin seeds, hing and turmeric powder.
Pour the tempering (tadaka) over the spring onions and mix well.
The spring onion salad is ready to be served.
The salad has a crunchy taste to it and tastes well with aloo paratha.

Do try this combo meal and let me know...



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