Home Recipe Index Contact Me Copyright About Me

Monday, January 12, 2009

Tawa Vegetables!!

Mix vegetable sauted in indian masalas.


4 small Brinjals , slit into four
Oil 3 tablespoons + to deep fry
Onions, chopped 2 medium
Ginger, chopped 1 1/2 inch piece
8 Ladyfingers (bhindi) ,
Parwar , slit into four 4 medium
Tindli , slit into four 8
Baby potatoes, boiled 8
Button onions 8
Button mushrooms , slit onto four 8
Green chillies, deseeded & chopped 3-4
Pav bhaji masala 4 tablespoons
Salt to taste
Tomato puree 8 tablespoons
Fresh coriander leaves, chopped 2 tablespoons


Heat a tawa.
Heat sufficient oil in a kadai and deep-fry brinjals.
Put three tablespoons of oil on the tawa and when it is hot add chopped onions and sauté till browned. Add ginger and continue to sauté.
Drain brinjals and deep-fry bhindi, parwars and tindlis. Drain.
Add a little water to the tawa and continue to sauté. Keep the fried vegetables on the rim of the tawa.
Deep-fry baby potatoes, button onions and mushrooms one after the other. Drain
and keep them on the rim of the tawa.
Add chopped green chillies to the onion mixture and sauté.
Take a little of each vegetables into the masala in the center of the tawa for making one portion of tawa vegetable. Add one teaspoon of pav bhaji masala, salt, two tablespoons of tomato puree, a little water and mix. Cook for three to four minutes and serve hot. Repeat for the remaining three portions.

Garnish with coriander leaves and serve hot.

I am dedicating this to my Husband :o) as he loves it a looottttt
and sending this as my Entry for event "Just For you"

Wednesday, January 7, 2009

Palak Paneer(Paneer in Spinach gravy)

Palak paneer (Hindi: पालक पनीर, Urdu: پلک پنیر) is a common variation of Saag. Palak Paneer is a spinach curry almost always made with spinach whereas Saag is sometimes made with mustard leaves. It is served as a breakfast, lunch or dinner dish. It may be accompanied with lassi, a Punjabi sweet milk drink. Dhabas, or Indo/Pak street restaurants specialize with palak paneer. The difference between Palak Paneer and Saag Paneer is, in some cases, consistency. Palak is more watery compared to a more solid saag.

2 cups paneer (cottage cheese), cut into 12 mm. (½") cubes
10 cups spinach (palak) leaves
¾ cup onion, Grated
4 cloves garlic
12 mm. (½") piece ginger, grated
2 green chillies, finely chopped
1 tsp Corainder Powder
¾ cup tomato purée
¼ tsp garam masala
2 tbsp oil
salt to taste


1. Blanch the spinach in a big vessel of boiling water.
2. Drain, wash with cold water and blend in a liquidiser to a smooth purée.
3. Cut the paneer into small pieces and deep fry in hot oil until golden brown(u can skip this ans can used paneer without frying)
4. Remove and drain on absorbent paper. Keep aside.
5. Heat the oil in a pan and fry the onions paste till it turn translucent.
6. Add the garlic, ginger, green chillies,coriander powder and fry again for a little time.
7. Add the tomato purée and fry stirring continuously till the mixture leaves oil.
8.Add the spinach purée, paneer, garam masala, and salt 1 cup of water and bring to boil.
9. Serve hot.

Tuesday, January 6, 2009

Sirke Wali Pyaz(Hotel Style)

Ohhhh i love these pyaz...Back in india whenever we plan to go to a restaurant for dinner my first question come is "Do they give sirke wali pyaz"..I just love them.
This time when i went to my fav. Restaurant in india where i get these onion , i cant stop myself asking recipe of these from the chef.So here i am sharing it with u all.
Well here goes the recipe

Shallot/Perl Onion (Quantity depends on you)
White Vinegar(Quantity:Onion should be completely covered)
Salt according to taste
Sugar to take away the sourness of vinegar.
For colour: Beetroot or Orange/Red Food colour
(I usually mix both Orange n red colour).
Mix Everything and leave for a few hours(atleast for 6 hr). Serve drained (without the liquid).