(Potatoes and Cauliflower pan fried together with tomatoes in a dry masala curry)

Ingredients:

Cauliflower – 1 whole (wash, cut into florets and keep in warm salted (1/2 tsp) water)

Potato – 1 large (skin removed and chopped into cubes)

Onion – 1 small (chopped finely)

Tomato – 4 small (chopped)

Ginger Garlic paste – 1/4 tsp

Mustard Oil – 4 tbsp

Cumin seeds – 1/4 tsp

Curry Leaves – 1 sprig

Turmeric – 1/2 tsp

Cayenne Pepper – 1/2 tsp

Kitchen King Masala – 3 tsp

Water – 1/2 cup

Salt to taste

Coriander leaves – handful (chopped finely)

Proceed:

1) Heat oil in a non-stick kadai on medium-low, once hot add cumin seeds wait for few secs to splutter, add curry leaves, fry and add chopped onion and fry until light brown.

2) Add ginger garlic paste and potato pieces, mix well and fry for 5 mins.

3) Add turmeric, cayenne pepper and k’k'masala, mix well. Immediately add tomato pieces and cook until they becomes mushy or soft.

4) Add cauliflower florets, mix well and add 1/2 cup of water, bring to boil and simmer for 15 mins.

5) Add salt to taste and chopped coriander leaves and cook away for 2 mins and switch off (check wether potatoes are cooked or not and then switch off).

Serve with Rice, Yoghurt and Mixed Vegetable Pickle on side. Even goes well with Roti.

Tip:

If you don’t have mustard oil then use rice bran oil, instead of cumin seeds add mustard seeds same amount. But, I recommend mustard oil

cheers

Rajani Rayudu

amma-cheppindi.blogspot.com

Triangular Paratha with Mixed Vegetable Paneer

Triangular Paratha

Ingredients:

2 cups Atta flour
2 tbsp Rice bran oil
1 tsp salt

Extra:

Oil
Plain flour

Proceed:

Add flour, salt and oil to proceesor bowl, pulse it first and then add water (normal temperature) slowly until it forms into soft dough consistency (for me it takes approximately 3/4 th cup or bit more), turn this on a cleaned bench top and knead it soft for few mins, keep this in a bowl and cover for 30 mins.

Take lemon size balls out of the dough and roll into soft balls. Flatten each ball and dust with a little flour, then roll out to a 15 cm/6 in round, dusting with flour as necessary. Brush with oil, fold in half and brush with oil again. Fold to form a triangle, dust with flour and roll out to a 15 cm/ 6 in triangle.Brush with oil.

Heat a large cast – iron frying pan over a medium heat. Add a little oil, then cook 1 paratha at a time for 1 min or until air bubbles start to form. Turn and cook other side until golden.

Mixed Vegetable Paneer

Mixed Vegetable Paneer

Ingredients:

Mixed veges – 200 g (frozen pack (carrot, peas and corn), defrosted)
Paneer – 200 g ( chopped into bite size pieces and fried in a tbsp butter until golden on both sides)
Rice bran oil – 2 tbsp
Jalapeno – 1 small (sliced thinly)
Onion – 1/2 large (chopped finely)
Ginger and Garlic paste – 1/2 tsp (use fresh)
Chilli powder – 1 tsp
Turmeric – 1/2 tsp
Kitchen King Masala – 3 tsp (I used everest brand or which ever)
Whole tomatoes – 3 no. (small, chopped)
Coriander leaves – handful (chopped finely)
Water – 250 ml cup

Proceed:

Heat oil in a deep nonstick Kadai on medium-low heat. Once heated add jalapeno, fry for few secs (keep it cover). Add onions and fry until light brown.

Add gg paste and fry until golden color. Add turmeric, chilli powder and kitchen king masala and mix. Immediately add tomatoes and cook until 3/4 th cooked. To that add water and mixed veges, bring it to boil, keep covered and simmer for 10 mins. Add coriander leaves and salt, keep it covered and cook away for 5 mins. Lastly add paneer pieces, mix well and switch off.

Serve with Triangular Paratha and Plain Yoghurt on side (picture missing).

Tip: don’t have kitchen king masala – then add 1 tsp coriander powder, 1/2 tsp cumin powder, 1 tsp garam masala powder.

Note:

Measure the spices before hand in small container.

I used Home made Paneer.

Kitchen King Masala can be found in Indian groceries say Moshims (which is a common one ) or else can be substituted with the tip above.

For my spice level it is mild for me not Indian Hot.

For Paneer recipe and more, please visit my blog amma-cheppindi.blogspot.com.

cheers

Rajani Rayudu

amma-cheppindi.blogspot.com

A little about myself……..

I am originally from India and have been in New Zealand from the past 12 years.

Yup! I am a proud Indian in my heart and just melts away whenever I see anything related to India.

I come from a coastal town of peninsular India called Kakinada where seafood is in abundance. It’s in the state of Andhra Pradesh.

Yes, we still have cities, towns and villages in India. I still remember the fresh air of my ammamma’s (nana’s) village where its all clean and paddy fields as far as the eye can see, where everyone knows one another, and are very hard working.  Nostalgia!!!

The capital city of Andhra is Hyderabad; the land of pearls. The city has a rich muslim culture where nawabi cooking combined with south-indian style to give us a new unique style called hyderabadi-style.  In Andhra, apart from hyderabadi-style, we also have different regional cuisine like Telangana, Rayalaseema and Andhra. Every area has got its own spice blend and a different way of cooking that is unique and tasty.  India is a culinary land… not curry land

I started my own blog (amma-cheppindi) in 2006, to document my home style cooking experiences. My mom is always the best cook for me. She cooks delectable dishes that are unbeatable. I am sure all daughters think the same way like me  about their mothers

My blog represents me and my family and my culinary odyssey. Amma- cheppindi means ” Mother said So” a true journal of my family generation cooking.

Please check my blog at amma-cheppindi.blogspot.com and please let me know your feedback if you have tried any of my dishes.

Yours Always

Rajani Rayudu