Paneer Bhurji for JFI Paneer

Ingredients:

Grated Paneer - 1 cup

Chopped Onion - 1 medium

Chopped Tomato - 1 medium

Chopped Green Chilli - 2

Cubed Capsicum - 1 large

Turmeric - 1/4th tsp

Salt - as required

Oil - 2 tbsp

Jeera - 1tsp

Mustard seeds - 1tsp

Curry Leaves - 2 sprigs

Method:

-Heat oil , add the mustard seeds , jeera , curry leaves , onion and green chillis and cook till onions turns light brown.

-Add the tomatoes , salt and turmeric and cook till tomatoes get mashed well.

- Now add the capsicum and cook for 2 min , take care the crispiness of capsicum dosent go.

-Add the paneer and mix well.

-Cook for 5 min and serve with roti.

This is my entry for JFI-Paneer being hosted by Trupti of The Spice Who Loved Me

Thanks to Indira of Mahanadi who started off this Web Event JFI

Bendakaya Pulusu Kura (Bhindi in Tangy Tamarind Sauce)

Ingredients:

Bhindi - 1lb chopped into big pieces

Onion - 2 medium chopped finely

Green Chillis - 2 chopped

Tamarind - lemon size

Curry Leaves - 2 sprigs

Jeera - 1tsp

Mustard Seeds -1 tsp

Garlic - 3-4 crushed

Methi seeds - 15-20 roasted and powdered

Red Chilli Powder - 1 and 1/2 tsp

Haldi Powder - 1/2 tsp

Salt as required

Oil - 2tbsp

Method:

-Soak the tamarind in luke warm water and extract 2cups of tamarind juice.

-Heat oil add the garlic and let it turn brown , now add the jeera , mustard seeds and curry leaves.

-Now add the onions and green chillis and cook for 2-3 min. After 2-3 min add the haldi powder and salt and cook for another 5-7 min.

-Now add the red chilli powder and cook for 2-3 min. Add 2-3 tbsp of water if the mixture becomes dry.

-Add the bhendi pieces and mix well till the mixture coats the bhindi well.

-Cook for 10 min.

-Add the tamarind extract and methi powder and cook till all the water is absorbed and a nice gravy is left.

-Serve with rice.

Note: For the above curry you can also substitue Bottle Gourd/ Ridge Gourd/ Raw Banana/ Tindora /Boiled Egg also.

Pepper Chicken Fry

Ingredients:

Chicken - 1lb

Onion -1 big coarsly chopped

Green Chillis - 5-6 chopped into big pieces

Curry Leaves - 3-4 sprigs

Pepper Powder - 2 tsp

Garam Masala - 1/4th tsp

Haldi - 1/4th tsp

Ginger Garlic paste - 1tsp

Salt - acc to taste

Oil - 3tbsp

Method:

-Take the chicken clean it well and add all the ingredients except oil and leave it aside for 15-20 min for marination.

-Heat oil in a pan once hot all the chicken and fry till the chicken is cooked well on all the sides and it turns nice brown in color.

-Serve hot with rice or roti's.

Rajma for JFI-Rajma

Ingredients:

Rajma - 1 tin

Onion - 1 big chopped coarsly

Tomato - 1 big finely chopped

Rajma Masala - 2 tbsp

Oil/Butter - 2tbsp

Salt as required

Turmeric Powder - 1/2 tsp

Red Chilli Powder - 1tsp

Green Chillis - 2 slit

Shahi jeera - 1tsp

Method:

-Heat oil/butter , add the shahi jeera and fry for 30 sec's.

-Add the onions , green chillis and tomato and fry for 2 min.

-Now add the turmeric and salt and cook till the toamtoes are mashed well.

-Add the red chilli powder and rajma masala and very little water and cook for another 3min.

-Add the rajma and cook for 5 min.

-Add 1 cup of water and cook till done.

-Garning with coriander leaves and serve with basmati rice or roti's or phulkha's.

This is my entry for JFI Rajma hosted by Divya Vikram of Dil Se.

Indira of Mahanandi is the creator of this wonderful JFI event.

Quick Mutton Curry

Ingredients:

Mutton - 1lb

Onion - 1 chopped into big pieces

Green chillis - 3 slit

Oil- 3 tbsp

Salt - as required

Turmeric Powder -1 tsp

Red Chilli Powder - 1 tbsp

Dhania Powder - 2 tsp

Kasoori Methi - 2tsp

Roasted Jeera Powder - 1tsp

Garam Masala - 1tsp

Curry Leaves - 3 sprigs

Method:

-Since this is for a lazy sunday morning lunch , i marinated the mutton with all the ingredients except onion,green chillis and oil , the previous night.

-Heat oil , add the jeera and curry leaves.

-Now add the onions and green chillies and fry till onions turn brown.

-Now add the marinated mutton and cook till the mutton is dry after cooking it cooks in its own juices.

-Once the mutton is dry add 1 cup of water and close the cooker.

-Cook for 4-5 whistles.I cook for 4-5 whistles for my little one so that she can chew the mutton quickly.

-You can cook for 3 whistles which will be enough.

-Now serve hot with roti's or phulkha's or rice or biryani.