Saturday, September 25, 2010
I am always fascinated when someone says they created a recipe or rather,the new term recipe development.I can never do that for sure.All my recipes are either passed on to me by amma/mil or the ones I read up on the net,books or blogs.I salute those who create a recipe on their own successfully.Thanks to those,we can try them all sans the fear of failure.
I seldom deviate from a recipe when I am cooking something--too chicken for that.So it came as a big surprise to myself when I made this Kadai Vegetable which was actually going to be a Paneer based curry.
Halfway into the preparation,I thought of adding some vegetables since Ajay isn't too fond of Paneer.Then I thought of making into Kadai veg.Since I was already in the kitchen,didn't feel like logging in to the net and search,so I made it all up--nothing extra ordinary--just the basic ingredients put together with vegetables.I liked the taste immensely,even if I say so myself--very close to this one,in looks as well as taste.
So finally,I can say I half-created a recipe too-so what if you can find similar recipes?I cooked it without peeping into a book or my laptop--that by itself is satisfactory to me,hehe.
Onions - 2,medium sized
Green chilly - 1
Ginger garlic paste - 1 tbsp
Tomatoes - 2,medium sized
Cauliflower - roughly half of a medium sized one
Carrot - 1,sliced
Capsicum - 1,medium sized
Baby corn - 2-3,sliced
Paneer - 100 gms,sliced
Red chilly powder - 1 tsp
Cumin-Coriander powder - 1 tsp
Garam masala - 1 tsp
Haldi - 1/2 tsp
Kasoori methi - 1 tsp
Oil - 1 tbsp
Jeera - 1/2 tsp
Salt to taste
Make a paste of onion,green chilly and ginger garlic-reserve.
Puree the tomatoes-reserve.
Boil about 4 cups of water with a tsp pf salt and a pinch haldi-when it comes to a rolling boil,add the vegetables except capsicum and cook for 3-4 minutes.
Strain and wash well with cool water-keep aside.
In a kadai add oil and splutter jeera-when it pops,add in the onion paste.
Saute for about 3-5 minutes.
Add the tomato puree,mix well and close with a lid-as it would splutter a lot.
Cook for 5-7 minutes.
Now add the masalas - red chilly powder,cumin-coriander powder,garam masala and haldi.
Add salt to taste and stir for a minute or two.
Add the kasoori methi,paneer and capsicum.
Add the rest of the vegetables and give a good stir.
Add about a cup of water and simmer for 5-7 minutes till the curry thickens.
Serve hot with rotis or pulao.