Spinach curry is one of the most popular Indian curries not only for Indians but also for the people across the globe. It is a traditional winter curry prepared using leafy greens & cottage cheese (paneer). Spinach curry with paneer is commonly prepared using palak (Indian spinach), whereas saag paneer is prepared using mustard leaves. Here I have prepared spinach curry with the South Indian spinach namely Amaranth leaves (mulai keerai). Actually it is as delicious as palak paneer and creamier than palak paneer.
It is challenging for every mother to meet the dietary requirements of highly active & energetic teens today. She needs to serve them 4 meals a day that satiates their hunger, nourish them adequately, and most importantly please their palate. Since it is almost near to impossible to prepare healthy hearty delicious meals four times a day, it is a good idea to prepare a dish that can be reused for the next meal. Now I have prepared yellow peas ragda (curry), served delicious cornflakes chaat as an evening snack, and serve the same ragda with chappathi or poori for dinner.
Raisina hills is the prominent landmark in India where our President’s housing estate (Rashtrapathi Bhavan), Parliament house, Prime Minister’s office and other government offices are situated. Dal Raisina is the signature dish prepared by the elite chefs in the Rashtrapathi Bhavan kitchen specially for VIPs & foreign dignitaries. Dal Raisina is a sumptuous lentil curry prepared by brewing assorted lentils & aromatic spices in lavish amounts of butter & heavy cream in slow fire for long hours. Recently it was cooked for unprecedented 48 long hours specially for the guests present during the swearing-in ceremony of our Prime Minster and his cabinet of ministers held at Rashtrapathi Bhavan.
Although Thai cuisine boasts a wide range of meatless preparations, we could find every vegetable salad, soup, or curry tinged with fish sauce/ oyster sauce/ dried shrimps/ shrimp paste. People declaring themselves as vegetarians in Thailand are actually pescatarians, they don’t take any meat, but they don’t mind taking seafood. So vegetarians/ vegans may order food from live counters (or roadside vendors) rather than dining at buffets, as they can make sure to avoid using seafood as flavor enhancers while preparing vegetarian dishes. I am a fiend for Thai curries especially, green curry for the pleasant green color, creamy sauce, and the delightful aroma of Thai herbs & spices.
A long time ago I read through an eye-opening piece of information published in almost all the newspapers & magazines about the special menu meticulously planned by the top chefs to ease the tension during the talks between Indian premier & Pakistan president at Agra summit in 2001. It made me to realize for the first time that the food we ingest not only nourishes our body but also influences our mind, mood, or thoughts as well. It also struck me that it is possible to tame the tantrums played by kids, or to channel the teens’ minds to set their goals by serving mind-calming foods. Apparently every mother could play a crucial role for the physical, mental & emotional well being of her children by serving appropriate food to fulfill their needs.
If I feel exuberant and joyful I would like to please my palate with a delectable meal, and on the other hand when I feel anxious and stressed I would like to cook an elaborate meal as it succors to shift my focus of attention in a positive manner. In either case, my family gets benefited by enjoying a palatable meal meticulously prepared by me. 🙂 Here I have prepared cauliflower peas masala, rajma curry, mushroom pulao, chapathi, and gulab jamun for dinner.
I have been receiving complimentary reviews from unexpected people who are away from homeland for their studies or jobs preparing their meal themselves by looking at videos or by reading recipes. I sincerely thank all those visitors for their support & feedback. Now I am posting a recipe for vegetable kurma, a one-pot recipe, preferred by such busy bees who are unable to spend much time for cooking.
The stuffed capsicum (bell peppers) laid into spicy creamy gravy (curry sauce) has always been a crowd-pleaser at every family gatherings or children’s birthday parties. So we can impress our guests or kids by serving delicious curry with stuffed capsicum garnished with grated cottage cheese (or Mozzarella cheese) along with pulao (mildly spiced rice dish) and Indian breads like roti, naan, etc.
One of the most indelibly joyful moments of any mother would be watching her children enjoying the healthy food prepared by her. Serving home-made whole wheat pav bread with mixed vegetables curry (bhaji) to my family is one such moment that I wish to cherish forever. If we serve oven-fresh flavorful pav breads with delectable bhaji to our children, then there is no need for them to visit an eatery for a plateful of high caloric pav bhaji which is a major cause of juvenile obesity nowadays.
Dal is the most popular dish served with Indian breads like roti, naan, or pulav. The simple dal can be devoured as a hot lentil soup on a cold winter night. Nevertheless, we can make this simple dal more flavorful by adding tadka (tempering), more nourishing by adding assorted lentils, or rich & creamy by adding ghee and/or fresh cream. Dal Tadka is a hearty lentil curry flavored with ghee-roasted cumin seeds & red chillies. We can prepare this easily with commonly available ingredients in no time.
It was quite captivating to see an array of flavorful creamy curries in green, red, orange & yellow colors when we dined at a restaurant in Chiang Mai, Thailand a few years ago. Hence I brought back Thai herbs & spices used for making those curries and prepared vegetable curries. I was extremely delighted that I could manage to bring out the similar flavor, texture and also the perfect color. But now I have prepared an yellow curry with Indian flavor using the locally available ingredients.
Sodhi is an exotic Sri Lankan curry prepared with lentils and vegetables stewed in coconut milk. Although sodhi is not a spicy curry, it has grown popular among the people living in & around Tirunelveli who usually enjoy spicy curries. The banana leaf platter served at our family wedding feasts is a lavish spread of creamy sodhi, pungent inji pachadi, spicy potato fries, crunchy appalam, scrumptious coconut milk dessert (payasam), sweet boondhi and fresh curd as shown below. Wedding in our family is usually hosted by bride’s family. However bride’s family is treated with a sumptuous meal (maruveetu sappadu) with sodhi the day after marriage, and it is a unique custom prevalent here to signify the confluence of both the families.
Kofta is a soft potato dumpling, and we serve these golden koftas soaked in delectable curry greatly enjoyed by the children and also others who are not accustomed to the heat of red chilli. In this recipe I have used ginger to make the gravy spicy and used red chilli powder mainly for the color & flavor. However you can add more red chilli powder to suit your palate.
Mushroom masala is a healthy and also a hearty dish that can be sandwiched between toasted bread slices or served as a side for rice & roti. Since I have spiced mushroom masala up with pepper & ginger and avoided using chillies, it can be served to people who can not bear the heat of chilli particularly to kids.
Green peas masala is a creamy Indian curry particularly enjoyed by children as it does not have sharp pungent flavors. Nevertheless, this scrumptious curry meets the dietary requirements of children; the protein in green peas ensures their growth, shallots give them the immunity from disease causing germs and fresh coriander leaves loaded with iron make them active.
It is hard to find an Indian who does not enjoy the soft chewy cottage cheese (paneer), so we like to add paneer into many dishes that we prepare often like curries or pulao (rice). Paneer matar masala is one of the most popular curries prepared in almost every Indian household, and it is usually served with chapathi, roti or pulao.
I prefer to make my dinner light, so I try to reduce oil as much as possible while cooking as it helps to reduce the load on liver. I also prefer to make foods that are rich in protein using beans or lentils for dinner. Hence I find my chickpeas gravy (chana masala) ideal as it is prepared with boiled chickpeas, that are easily digestible and also rich in protein, using little or no oil.