Almond Cottage Cheese Peda

I had some left over Cottage Cheese and was looking to make something quick and easy with it. It requires very basic ingredients and is a quick-to make sweet :) I had stumbled upon a similar recipe and modified it a bit to satisfy my taste buds. Here is the recipe...Enjoy!

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Cottage Cheese  - 4 tbsp (I used Lucerne - Small Curd Cottage cheese)
• Milk Powder - 2 tbsp
• Ground Almonds - 2 tbsp
• Sugar - 2 1/2 tbsp or according to taste
• Saffron - few strands (optional)
• Warm Milk - 1 tbsp
• Pistachios/Almonds - 1 tbsp for Garnish
• Cardamom powder - 1/2 tsp
• Butter - 1/2 tbsp to butter the Dish

Preparation:

1. In a heavy bottomed vessel,Mix Cottage Cheese, Milk Powder , Ground Almonds , Sugar and Saffron along with Milk.
2. Cook the mixture on medium high heat until the mixture starts coming off the sides of the vessel.
3. For about 15 mins,Keep stirring continuously to avoid lumps and also make sure the mixture does not get burnt.
4. Switch off the stove when the mixture comes to the consistency of a smooth dough.
5. Pour the mixture onto a buttered dish and let it cool.
6. Make small sized balls and flatten it like a peda. Garnish it with Pistachios/Almonds 

Chef's Tip - Serve when its cool. This can remain fresh for a couple of days if stored airtight in the fridge .

Rajma masala

Rajma masala is a very easy and delicious gravy that is made with Red Kidney beans.This recipe of my mom's is a favorite amongst my friends. Jeera rice is undoubtedly the best combination with Rajma and is also referred as Rajma Chawal :) 

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Rajma (Red Kidney Beans) - 1 medium sized cup
• Onions - 1 small chopped
• Tomatoes - 3-4 medium sized
• Ginger,Garlic paste - 1 tsp
• Garam Masala / Channa Masala Powder - 2 tsp
• Red Chilli Powder - 2 tsp
• Jeera Powder - 2 tsp
• Salt to taste
• Coriander to garnish
• Jeera(Cumin) seeds - 1 tsp
• Oil/Butter - 4 tbsp
• Turmeric Powder - a pinch

Preparation:

1. Soak Rajma in water for a couple of hours
2. Pressure cook with a little salt until the Rajma becomes tender. (Don't overcook as it tends to get mashed)
3. Grind the tomatoes,few strands of Coriander leaves along with 8-10 pieces of cooked Rajma beans.
4. In a pan, add 2 tbsp Butter/Oil, Jeera(Cumin) seeds and saute for a min. Now add the ginger-garlic paste and saute the onions on medium heat until it turns golden brown. ( The oil should start separating from the mixture)
5. Add the ground tomato puree,all the masala powders to it and enough salt to taste. Adjust the water according to the desired consistency.
6. Add the cooked Rajma. Stir well and and allow it to cook for 10 mins
7. Garnish it with Coriander leaves. 
8. Serve with Jeera Rice or Roti or Poori :)

Chef's Tip - I add few Rajma beans while making the paste as it gives a good consistency and richness to the taste. This is optional. 

Poricha Kootu

This recipe is usually made with Drumstick.But you can also make it with Carrots,Cabbage,Peas,Chow Chow etc. I love it the way my mom makes it with mixed veggies. I tried it the first time following my mom's recipe and it did turn out well.This is a typical south indian dish. Eat with hot rice and crispy appalams ;)

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Chopped Drumsticks (2) or 1 cup of chopped mixed veggies (Chow Chow,Green Peas,Carrot,Cabbage)
• 1 cup Toor Dal
• a pinch of Turmeric powder
• 1 tsp split Urad Dal
• 1 tsp Mustard Seeds
• 1 tbsp Oil/Ghee
• Asafoetida
• Curry Leaves - 4 to 5
• Finely chopped Coriander leaves for garnish
• Salt to taste

To Roast and Grind:

• Grated Coconut - 1 tbsp
• Pepper corns - 1 tsp
• Red Chilies - 3 to 4
• Jeera - 1 tsp
• Urad Dal - 1 tsp

Preparation:

1. Pressure cook the Toor dal,a pinch of turmeric powder & Salt along with enough water.Cook it till the Dal is mashed properly.
2. Also cook the veggies/drumsticks till soft and keep aside
3. In a tsp of oil , roast all the ingredients listed till slightly brown.Allow it to cool and grind them together into a fine paste.
4. Mix the cooked veggies with the dal mixture, add the ground paste to this and allow everything to boil.Add more salt and water, if required.
5. Season with Mustard , Urad Dal and Curry Leaves in a bit of Ghee/Oil.

Variations : You can also make this recipe with Moong dal instead of Toor Dal. Adjust the amount of pepper corns and Red chilies based on the spice level required.

Aloo Saag

Aloo Saag has always been one of my favorites.I remember eating this recipe at a very few outlets in Chennai.I learnt this to make this recipe from a relative of mine.I love the flavor of Ajwain in this along Coriander and lemon. This recipe is the best when eaten with Poori. :)

Time:Making Time (30 mins)

Difficulty level:Medium

Ingredients:

• 2-3 Medium sized Potatoes
• 2 Medium sized Tomatoes,finely chopped
• 1 Big Onion,finely chopped
• 3-4 tbsp Besan (Channa Dal Flour)
• 3-4 Green Chilies (slit)
• 1/2" Ginger,finely chopped 
• 1/2 tsp Garam Masala
• 1 tsp Red Chilli Powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Jeera(Cumin) Seeds
• 1/2 tsp Mustard Seeds
• 1/2 tsp Split Urad Dal
• 1/2 tsp Ajwain (Oregano) seeds
• Asafoetida, a pinch
• 3 tsp Oil
• Finely chopped Coriander leaves for garnish
• Curry Leaves - 4 to 5
• Lemon - 1
• Salt to taste

Preparation:

1. Boil the Potatoes , Peel the skin and mash them.
2. In a kadai, heat 3 tsp of Oil, Add Mustard seeds and allow it to splutter.
3. Now add Chopped green chilies, Asafoetida,Curry Leaves,Urad Dal, Ajwain and Jeera in that order.To this add the chopped onions ,  turmeric powder and Garlic paste(optional). Fry till the Onions are golden brown in color.
4. To this add the chopped tomatoes and a little salt and allow it to cook.
5. Now add the mashed potatoes and mix well.
6. In a cup of water, add the besan flour and mix well to remove lumps.Add this to the mixture in the kadai and stir continuously to avoid lumps.
7. Add the Red Chilli powder and Garam masala powder to this mixture and allow it to boil. Add more water if the saag is too thick.
8. Once the dal is cooked, add the garam masala,chilli powder and salt to taste.You can alter the consistency of the Dal by adding water.
9. Allow the saag to boil well until the raw smell of besan flour disappears.Adjust salt accordingly.
10. Garnish with chopped coriander leaves and top it up with a dash of lemon.Serve Hot with Pooris

Chef's Tip - Make sure to add Ajwain in this recipe, which adds a unique flavour.

Peas Pulao

This is the simplest pulao that i have ever made.I bet it is a favorite dish in most party menu.This recipe does not have any extra added spices but the simple combination of Green peas,Garlic,Green chilly,Mint and Coriander gives the recipe an amazing aroma and flavor.It can be served with Raita or Dal / Kurma :)

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Basmati Rice - 2 cups
• Green Peas - 1 cup 
• Onions - 1 medium sized finely chopped
• Ginger,Garlic paste - 1 tsp
• Green Chilli - 3-4
• Jeera - 1 tsp
• Salt to taste
• Oil/Butter - 4 tbsp
• Bay leaf - 1
• Cinnamon - 1 piece
• Coriander - Chopped
• Mint Leaves - Few chopped

Preparation:

1. Soak the basmati rice in water for 10-15 mins,drain the water and keep aside.
2. In a pressure pan, add 2 tbsp Butter/Oil,Jeera seeds,Cinnamon and Bay leaf and allow it to splutter.
3. Now add the chopped Onion,ginger-garlic,green chilies and saute until its cooked.
4. To this,add the green peas and rice and mix well.
5. Add salt to taste,enough water  and pressure cook until the rice is well cooked.
6. Garnish it with fried onions and a dash of lemon juice
7. Serve with Raita or Dal / Kurma

Chef's Tip - I usually add 1.5 cups of water for 1 cup of Basmati rice.