Kolhapuri Veggies Curry
This is actually one of my most festive dishes. Every time I make it, it is always devoured by everyone. I do omit three things when I follow this recipe. Watermelon seeds, hing, and kasuri methi. You can also omit whatever you like to better suit your taste and or availability of ingredients. This recipe involves an extensive amount of ingredients but it isn’t hard to prepare. And in the end, you will have something quite awesome.
- Cumin Seeds-1 sp
- Cloves- 6 to 8
- Black Cardamom- 4
- Bay Leaf
- Curry Leaves
- Onion Paste- 1 Cup
- Garlic- 1Tbs
- Ginger- 1 Tbs
- Green Chillies
- Hing (asafoetida)- 1/4 tsp
- Turmeric- 1/2 tsp
- Red Chili Powder- 2 Tbs
- Garam masala powder- 1 tsp
- Cumin Powder- 1 tsp
- Coriander Powder- 1 tsp
- Tomato Paste- 2 large tomatoes
- Green Peas- 1/4 cup
- Paste of Watermelon Seeds- 2 Tbs
- Paste of Cashew nuts- 2 Tbs
- Cauliflower- 8 florets
- Capsicum- 1 whole
- Paneer- 1/4 cup
- French Beans- 8 strings
- Kasuri Methi- 1/2 tsp
- Tadka of Red Chillies- 5 whole
- Corriander Leaves
- Oil for cooking
- Ghee- 2 Tbs
- Pour oil into a hot pan. Add all the whole spices, cumin, black cardamom and bay leaves. Sautee everything for a little bit.
- Add onions and wait for the onions to turn to a nice golden brown. Add garlic, ginger and green chilies.
- Add all the spices. Hing, turmeric, red chili powder, garam masala powder, cumin powder, coriander powder, tomato paste, with some water to make a gravy.
- Add green peas with the paste of cashew nut and watermelon seeds. Slow cook it on low heat for 15 minutes.
- Make sure you boil the vegetables separately so they are cooked. Also Fry the Paneer separately on all sides.
- Add all the vegetable and Paneer to the gravy. Bring it to a boil and simmer it for 20 minutes.
- Fry the red chilies in a separate pan with Ghee. Add it to the mixture, and sprinkle Kasuri Methi over the top.
- Garnish it with coriander leaves and you are done!
Sitting in her solitude, she cried and laughed looking for answers to unasked questions, as the life slips away from her gaze of anticipating riddles. A new day will arise with new answers and questions, to sit in sweet solitude and simmer in gratefulness of life. This is how it has been for me for the past few months. I had a lot to think and reflect on and still doing so. One morning I woke up and felt the gratitude of life in my heart. And wanted to have a huge breakfast. So this is what I came up with. The link below also provides four other ways of cooking with peaches. Enjoy!
- Peach – 1
- Pancake Batter
- Pat of Butter or Cooking spray
- Whipped Cream
- Cut peach in half and sliced into rings.
- Spray pan with cooking spray or melt a pat of butter.
- Pour pancake batter to fit peach ring. Once you see bubbles forming on the pancake add the peach ring and flip.
- Caramelize the peach side. Remove and stack.
- Drizzle with maple syrup and top with whipped cream!
It’s been a while since I’ve last updated this blog. But fear not ! I am back and cooking again. Just trying to get my life together. Picking up the pieces of the old life to serve my new life. So here is to something new. A piece of banana bread with some indulging vanilla ice-cream.
- Ripe bananas – 5-7
- Eggs – 3
- Oil – ½ cup
- Sugar – ½ cup
- Cinnamon – 1 Tbs
- Flour – 2 cups
- Butter – ½ cup
- Brown sugar – 1 cup
- Smash 4 bananas in a bowl. Add the eggs, oil, sugar and cinnamon and mix it together.
- Pour the flour and combine everything together.
- To make the caramel, in a pan heat up the butter until melted. Add the sugar and bring to boil.
- On a baking dish, pour the caramel in first. Slice two bananas in pieces and assemble them up on top of the caramel filling in the baking dish.
- Add the flour mixture and bake it for 350 degree Fahrenheit / 175 degree Celsius for about 40-50 minutes.
- It is optional to serve with some Vanilla Ice – cream.
I am back with some more sweetness to share with you all. I had a lot of oranges (mandarins) lying around the house. At first, I felt like making some kind of cake but then I came across this recipe. I am used to making chocolate (white and dark) brownies. This is the first time I attempted to make fruit flavoured brownies. Honestly, I don’t need anything to make me satisfied after this sweet little addition to my kitchen right now. Needless to say they were all gone in a jiffy.
- All purpose-flour – 1 ½ cup
- Sugar – 2 cups
- Salt – 1 tsp
- Butter (Softened) – 1 cup or 2 sticks
- Eggs – 4
- Orange extract ( pure)- 2 tsps
- Grated Orange -1 tsp
For the glaze
- Confectioners’ sugar – 1 cup
- Orange juice – 2 tbsps
- Grated Orange – 1 tsp
- Preheat oven to 350 Degrees.
- Grease well, a 13 x 9 x 2 inch baking pan and set aside.
- In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, orange extract and orange zest, and beat with a handheld electric mixer until well blended.
- Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce entire top of cake with a fork.
To make the glaze:
- Combine all ingredients in a bowl, stirring with whisk until smooth.
- Pour glaze over warm cake. Cool cake and cut into squares.