Gobi Matar Masala | Gobi Matar Curry | Cauliflower Peas Curry

Cauliflower is in season right now and one can see piles of cauliflowers on the road side hawkers selling these. It's such a beautiful sight seeing those huge flowers, all white and green, piled on each other. It literally begs to be bought. Many a time I think I should carry my camera just to capture the scene but fail to do that. 

When I decided to make Bihari dishes, I checked if they have a gobi recipe listed. Though there were other recipes, none that suited me for making for lunch or for rotis. Then I came across this Aaloo Matar that I wanted to make and decided to replace the aloo with gobi, so we ended with Gobi matar.

Gobi Matar
Adapted from here 

Ingredients Needed:

Gobi / Cauliflower, florets - 2 cups
Fresh Peas - 1 cup
Onions, finely chopped  - 2 medium
Tomato, finely chopped - 2 medium
Ginger Garlic Paste - 3/4 tsp
Cooking Oil - 2 tsp
Coriander leaves for garnish
Turmeric powder a pinch
Garam Masala Powder - 1/2 tsp
Red chilli powder  - 1 tsp
Cumin powder - 1 tsp
Bay leaf - 1
Salt to Taste
Ghee - 1 tsp

 How to make Gobi Matar

Wash and soak cauliflower in hot water for 10 mins.

Heat oil in a non stick pan.

Add bay leaf and onion. Fry till onion turns colour.

Next add tomatoes, ginger-garlic paste, drained cauliflower and peas. Saute well.

Add turmeric, salt, garam masala, chilli powder and jeera powder. mix well everything well and continue cooking.

Then add 1 cup of water and cover with lid and simmer till it gets cooked. Takes about 15 mins

Finally top with ghee and coriander leaves before serving.

Notes

If you are running short of time, you can pressure cook the dish.
Potatoes can be added along or just with matar.

Update: Sending this to Priya's Cooking with Seeds Event, featuring Peas

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Chana Dal Bihari Style | Dal with Chana Dal Step by Step Recipe | Simple Bihari Thali

When I had zeroed on the rice recipe, I was back at square one trying to decide on a side dish that could go well for the rice. Knowing that the Rice was a bit spicy, at least for my taste I decided it should be a simple dal to enhance the taste and flovours. I was searching this site for ideas and saw the chana dal that sounded very mild and interesting. The use of ingredients in a different way always intrudes me. I was determined I was going to make this.

This dal is an interesting blend of spices used as a whole. I later asked my colleague and she told me that they mostly use the spices in their dals as a whole. Since I was running late, I couldn't simmer the dal as it was told, still the dal was thick and flavoursome. Along with the rice and dal I made this simple raitha with Keera, it's almost a very simple raitha but spiced with chat masala and kala namak. I saw this at Sia's space and she had also got the recipe from the site I was searching.

When we had the meal I knew I was going to be making this combo regularly. We loved how well that dal tasted and it didn't taste much the taste of the Rice but rather enhanced it so much. To go with the Rice and dal I also made the Cucumber Raitha. This was different as this has Kala Namak. After my experiment with Chola Fali, I have fallen in love with Kala namak. It surely takes the dish to the next level!

Chana Daal Bihari Style
Adapted from here

Ingredients Needed:

To be boiled:

Chana Daal - 3/4 cup
Yellow Split Moong Daal - handful
Ginger Paste - 2"
Tomato, finely chopped - 1 medium
Turmeric powder a pinch
Caraway / Shah Jeera  - 1/2 tsp
Bay Leaf / Tejpatta - 1
Whole Peppercorns / Kaali Mirch - 6
Black Cardamon / Bari Elaichi - 1
Cardamon / Chhoti Elaichi - 1
Salt to Taste
Green chilies - 2 small
Coriander Leaves, finely chopped - 2 tsp

Onion, juliennes - 1 large fried golden in 1 tbsp butter.

Seasoning:

Ghee - 1 tbsp
Hing - 1 pinch
Cumin Seeds - 1/2 tsp

How to make Chana Dal
In a pressure cooker take the chana dal and moong dal. Wash thoroughly and add about 4 times of water
To the dal add ginger paste, coconut, tomato, turmeric, salt, bay leaf, peppercorns and both the cardamons
Pressure cook for 3 -4 whistles
Once the pressure falls, heat a small pan wiht ghee and add hing and jeera. When the jeera pops, pour over the simmering dal
Finally garnish with butter, coriander leaves and fried onions.

Notes:

The recipe calls for chopped coconut to be added, that I completely forgot in the last moment.
I added Shah Jeera instead of Cumin while boiling the dal.
In the original recipe there was no mention of red chili or green chilies, I added to suit our taste.

Kheera Raitha / Cucumber Salad

Ingredients Needed

Cucumber, grated - 1 cup
Curds / Yogurt, beaten - 2 cups
Roasted Cumin powder - 1/4 tsp
Coriander powder a pinch
Chat Masala - 1/4 tsp
Chilli Powder  a pinch
Kaala Namak/Black Salt -  a pinch
Garam Masala (optional)  a pinch
Coriander Leaves, finely chopped - 2 tsp
Salt to taste

How to make Kheera Raita

Wash, peel and grate the cucumber.

Add the grated cucumber to the beaten curds and mix in all the ingredients.

Combine everything well and refrigerate.

Garnish with finely chopped coriander leaves if required.

Serve with the thali.

Sending this Keera Raitha to Richa, who is hosting Veggie/Fruit of the Month started by Priya of Mharo Rajasthan's Recipes

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Fresh Toor, Peanut, Mocha Kurma | Kurma with Fresh Toor, Peanut and Mocha | Step By Step Recipe

Typically if I must translate the name in Telugu the tittle will go something like this, Kandulu Anumulu Veru Senaga pappu Masala Kura. Phew, it's pretty tongue twisting and long winding right. Though the taste will surely make you forget other things. Even if it does fall under the Kurma or Kura category, the way this is made is a little different. and makes a great change from the usual gravy.

These fresh beans or lentils are available during the winter season and we make the best use of this by making it in different ways. As I had said in my prep and preserve post, we freeze these fresh beans for using during Summar. Still nothing like eating it fresh!

Ingredients Needed:

Fresh Toor dal - 1 cup
Ground nuts / Peanuts - 1/2 cup
Mocha / Anumulu / Hyacinth Bean  - 1/2 cup

Onions - 2 medium
Tomatoes - 2
Gram Flour / Besan - 1 tsp
Oil - 2 tsp
Salt to taste
Coriander leaves

To be ground:

Fresh Coconut, grated - 2 tbsp
Red Chili powder  - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch

How to make the Masala Kura:

Grind all the ingredients listed under "to be ground" together to a paste using water. When done, add tomatoes and again grind to a paste.

Wash the beans and pressure cook each separately for 1 whistle. Once the pressure falls, add the ground masala to it and continue cooking with the lid open.

In a bowl, mix the besan with water and make a lumpless mix. Add this to the boiling lentils. Simmer it.

Heat a kadai or a non stick pan, saute onions, and pour over the simmering kurma.

Serve with rotis.

 
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Cashew Tomato Gravy | Fried Cashews in thick Tomato Gravy | Lunch Box Recipes

For the second day it's the gravy that was served for the Cauliflower Biryani. Well technically I should have posted it along with the rice, but didn't have the heart not making this a star dish! The first time Amma made this gravy, she had actually made with Paneer and along with a Veg biryani and the combination was a hit. Imagine I didn't click pictures nor take the recipe from her until very late.

When I asked her for the recipe, saying that Paneer was awesome, she was saying it's quite simple to assemble. I never came around making the Paneer cashew tomato gravy, though finally settled with a plain cashew fried in tomato sauce. When you are confused on what to make for the biryani, especially when you are planning a feast this will surely fit the bill.

The days are cold in the morning, it's very chill when you get out at 6 in the morning. I love those moments venturing out, however I love sleep in too. Life surely offers you such complicated things to decide!..:)

Let's enjoy this gravy for now.

Cashew Tomato Gravy

Ingredients Needed:

Whole Cashew Nuts - 10 -15
Butter - 1 tbsp
Onions - 1 big
Ginger Garlic paste - 1/2 tsp
Tomatoes - 2 medium
Red Chili powder - 1 tsp
Coriander powder  - 1 tsp
Water - 1 & 1/2 cups
Coriander leaves handful
Salt to taste
Oil - 1 tsp

How to make Cashew Tomato Gravy

For the tomatoes, toss the tomatoes over flame, when the skin turns colour, remove. Cool and remove the skin. Grate the tomatoes to get fine paste.

Heat a tbsp of butter in a non stick pan, take the whole cashew nuts and saute to golden colour. Remove and keep aside.

Then saute finely chopped onions, then ginger garlic paste, Stir till the onions turn colour, add red chilli powder.

When the onion mix gets cooked, add grated tomato paste. coriander powder. Saute well, then add a cup of water, bring to boil. When it starts boiling, simmer and cook for 5 mins. Then add finely chopped coriander leaves, finally the fried cashew nuts. Cook for couple of minutes and remove.

Serve with Cauliflower Dum Biryani.

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Mutter Paneer Recipe | Matar Paneer Recipe With Tomato Biryani Recipe

Somehow tomato pulaos always reminds me of my childhood days. Amma makes the best tomato pulao and I have learnt it from her. This tomato pulao is a must in the menu when my sis in laws visit us. They like it so very much and always look forward to it. I normally make the tomato pulao with cauliflower subji. This time it was a different combination and this also went very well.

We make both Tomato Pulao and Mutter paneer in a different method. This is second method of making. I adapted the Mutter Paneer from Sanjeev Kapoor. This is a simple gravy dish that makes a great side dish for biryanis.

Looking at the tomato biryani, I was reminded of my childhood days when Amma used to add fried bread pieces on the top. Somehow that takes it to the next level. When you take a bite of those fried bread with the delicious biryani, it's sublime! You must try this combination to enjoy on a weekend.

With the rains that's pouring insistently in our place, this makes a great meal!

Tomato Biryani

Ingredients Needed:

Basmati Rice - 1 cup
Onions - 3, julienne
Cloves - 2
Cinnamon - 1", 2
Cardamon - 2 nos
Bay leaves - 2 pieces
Ginger Garlic paste - 1 tsp
Green Chilli paste - 1 tsp
Tomatoes,  puree - 2 big
Red chilli powder - 1/2 tsp
Mint leaves - a handful (chopped)
Coriander leaves - a handful (chopped)
Oil - 4 tbsp
Butter - 1 tsp
Salt to taste
Water - 1 & 1/2 cups

Garnish
Bread slices - 4, cut into squares roasted Ghee - 2 tbsp
Coriander leaves

How to make Tomato Biryani

Trim and cut the bread into square pieces. Heat a pan with the ghee and roast the bread. Keep it aside.

Wash and soak rice for 15 mins. Once done, drain the rice and keep it aside.

In a pressure cooker, heat oil, add the whole spices, saute for couple of mins. Then add the onion julienne, saute till they turn translucent. Then add ginger garlic paste, chilli paste, saute till the pastes till it's cooked. This takes about 2- 3 mins. Add the mint and coriander leaves.

Then add the tomato puree, turmeric powder, chilli powder and salt, fry for 5 mins. Then add the rice and saute gently, once done, add water and pressure cook for 2 -3 whistles.

Once the pressure falls down, add the butter and chopped coriander leaves and garnish with roasted bread pieces.

Mutter Paneer Recipe | Matar Paneer

Ingredients Needed:

Paneer - 250 gms
Fresh green peas - 250 gms
Ghee 2 tablespoons + to deep fry
Onions -  2 large
Ginger 1 inch piece
Turmeric powder - a pinch
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Salt to taste

How to make Mutter Paneer

Cut the paneer into cubes. Heat sufficient ghee in a kadai and deep-fry till light brown. Remove and keep it aside.

Chop onions and ginger finely.

Use the same kadai with ghee, add chopped onions and ginger. Sauté till lightly browned.

Add turmeric powder, red chilli powder, coriander powder, salt and peas and cook, adding a little water, till the peas are tender and a little gravy remains.

When the gravy is cooked, add the fried paneer, garam masala powder and simmer for five minutes.

Garnish with coriander leaves, remove.

Serve hot with tomato biryani.

I took this picture that reminded me so much of my childhood times, when amma would always garnish the biryanis with fried bread pieces.

Since the biryani is tomato base, the gravy went very well as it didn't have tomato in it.

I am sending this to Sreelu who is hosting “Vegetarian Thanks giving” for Healing foods, an event by Siri. Whether I celebrate Thanksgiving or not, I have always been thankful for the wonderful memories each meal reminds me, and the many folks who have shared their memories with me. 

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Seppankilangu Puli Kulambu | Colocasia Curry in Tamil Style ~ Step by Step Recipe | Lunch Box Recipes

If there is one dish that can bring back life to your dead taste buds, then it's the Puli Kulambu for you! This type of tamarind based gravy is typically famous in Tamil Nadu and I must say it's surely an adapted taste. However once you get used to the taste, there is really no stopping!

For all the 40 years that we have been in Tamil Nadu, I am sure we can claim we have got ourselves adapted to the taste that comes. Though Hubby dear is yet to get addicted. I have been happy that Athamma shares my liking and occasionally I decide to make this gravy just for us. Needless to say Amma makes the best Puli Kuzhambus, with many adds on it, like varthal, manathakali, etc. She even adds Okra, Garlic or just simply a simple tamarind base.

Whatever vegetable that goes in doesn't really matter. Dad loves this so much that he would want this to be kept for couple of days. Because of the tamarind base, this gravy stays good for 3 -4 days. There was a time when we used to make this often. These days it's gone to the back list.

Many days went by and we were just lunching on the everyday Sambar or dal. Imagine a week with just these alternating. Suddenly I decided I would make this Puli Kulambu just for us, even if hubby dear will not touch it. Should I say how happy I was hearing the happy tones from Athamma or from Daddy who elated that he was treated to a meal with Puli Kulambu!

Pappu Charu, Seppankilangu Puli Kulambu, Ragi Sankati, with Rava Kesari ~ Our meal today

Step by Step Picture Recipe

All the ingredients that went into the gravy!

Onions, curry leaves along with garlic sauteed in Oil

Till the onions turn colour.

Then goes the tomatoes.

Add all the spices along with salt.

Cover and simmer for 10 mins.

After 10 mins.

Add boiled and cubed Arbis to the pan.

Mix well with the gravy.

Continue cooking for 2 mins.

Then add tamarind juice

Followed by 1 -2 cups water.

Coriander leaves for that wonderful aroma.

Bring to boil and simmer for 5 mins to thicken.

Seppankilangu Puli Kulambu | Colocasia Curry in Tamil Style

Ingredients Needed:

Arbi / Colacasia / Seppankilangu - 4 -5 medium size
Onions - 3/4 cups
Tomato - 1 cup
Red Chili powder - 1 tsp
Coriander powder - 1 tsp
Sambar powder - 1/2 tsp
Turmeric powder a pinch
Tamarind juice - 1/2 cup
Water - as required to get a thick gravy
Curry leaves few
Mustard seeds, Urad dal - 1/2 tsp
Garlic - 2 big cloves
Salt to taste
Oil - 2 -3 tsp

How to make Seppankilangu puli kulambu

Wash and make sharp inserts into the arbi. Microwave for 10 mins, check if the arbi is soft, else microwave for another 3 -5 mins. Allow to cool, peel the skin and cut into cubes.

Heat a kadai with oil. Add the mustard Seeds, urad dal, curry leaves and chopped garlic. Fry for couple of minutes, then add finely chopped onions. Saute till the onion turns brown.

Next add finely chopped tomatoes, along with salt, turmeric. chili powder, coriander powder. Cover with lid and cook in sim for 10 mins for the tomatoes to be done well.

Once the tomatoes are soft, add the cooked arbi, saute well and again cook for 5 mins in high. Simmer with lid covered for 2 mins.

Add the tamarind juice, mix everything. Then add water, combine all the ingredients. Bring to boil. Cook in high for 5 mins. Then simmer for 10 mins with lid covered till the gravy is thick.

Notes: 

Arbi is mostly considered to get itchy reaction sometimes. To prevent this, the roots are normally boiled with tamarind juice. I normally don't follow this method.

Normally salt and turmeric powder is added to the tomatoes to get them cooked fast. I added all the spice powders along with salt and simmered with lid covered for 10 mins. 

We had the most satisfying meal after a long time and enjoyed the gravy for couple of days. The gravy normally can stay good for 4 -5 days when refrigerated. 

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