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Top 5 dishes made from coriander cumin powder dhania jeera powder
1 . Paneer In Mushroom Curry
Paneer In Mushroom Curry
#varietiesofpaneer
Ingredient
3 tbsp
oil
1 tbsp
ghee clarified butter
1/2 tsp
cumin seed jeera
1 tsp
ginger paste
500 g
paneer cut into cube
1 cup
mushroom sauce
1.5 tsp
garam masala
1.5 tsp
red chilli powder
1 tsp
kitchen king masala
1/2 cup
kasuri methi
2 tsp
sugar
1 tbsp
cashew nut powder
To taste
salt as per taste
As required
coriander washed and chopped for garnishing
Cooking instructions
* Step 1
Heat oil and ghee in a pan. (I forgot to add ghee and so have added later in the next step). Add cumin seeds and let it crackle. Add chopped garlic, green chilli (you can also use crush chilli to make it spicy), ginger paste. Saute all on medium heat.
* Step 2
Add onions and red and green bell pepper, baby corn, sweet corn. Saute till everything softens. Add spices - coriander cumin powder, garam masala, red chilli powder and kitchen king masala). Mix well and saute for a minute. Add kasuri methi. (You can also use fresh methi leaves if you have).
* Step 3
Add chopped paneer. Mix well and saute for couple of minutes. Add the mushroom sauce and water and mix well.
* Step 4
Add chopped mushroom. Mix well and cook till mushroom soften. Add cashew nut powder, sugar and salt. Mix well.
* Step 5
Simmer the curry on medium heat for 5-7 minutes. The oil will float on top. The paneer in mushroom curry is ready to serve.
* Step 6
Remove paneer in mushroom curry in a serving bowl. Garnish with coriander and serve with tandoori naan, roti or paratha.
Note: if there is a photo you can click to enlarge it
2 . Kathiyawadi Toor Dal / Pigeon Pea Dal
Kathiyawadi Toor Dal / Pigeon Pea Dal
#goldenapron
Kathiyawadi Toor Dal / Pigeon Pea Dal is a made with split pigeon pea (toor dal). The dal is tempered with whole spices such as cloves, cinnamon, pepper corn, star anise. Jaggery, tomato and lemon juice balances sweet and sour taste of the dal. Peanuts are added to get the crunch in dal. The dal is cooked for everyday meal in a kathiyawadi household and served with steaming rice, roti , subji, salad and buttermilk (chaas) for a complete meal. The dal is vegan and asafoetida can be skipped to make it glutenfree.
Ingredient
2 tbsp
oil
4
cloves
10
curry leaves
1/4 tsp
asafoetida
2 tbsp
peanut
1
green chilli chopped, I have not added as my son was eating the dal and he could not eat spicy dal
1 inch
ginger grated
1/2 tsp
turmeric powder haldi
1 tbsp
jaggery grated
1/2 tbsp
lemon juice
as per taste
salt
Cooking instructions
* Step 1
Wash and soak dals for 2-3 hour and pressure cooked for 4-5 whistles. Blend the toor dal with hand whisk of hand blender Heat oil in a pan. When the oil is heated add whole spices such as star anise, cloves, cinnamon and pepper corn. Add mustard seeds, cumin seeds, asafoetida, dry red chilli and curry leaves.
* Step 2
Add peanuts and turmeric powder and saute the tempering well. Add chopped tomatoes and add chopped green chilies (I have not added as my son prefers less spicy dal). Mix well. Add coriander cumin seed powder and grated ginger. Mix and toss well till the tomatoes soften.
* Step 3
Add the cooked and blended toor dal. Add salt as per taste and jaggery. Mix well. Put the dal to boil till the jaggery is melted. Boil for 3-4 minutes.
* Step 4
Add chopped coriander and mix well. Simmer for couple of minutes. Stir in lemon juice and mix well.
* Step 5
Remove the dal in a serving bowl and garnish with coriander. Serve the dal hot with steamed rice, roti, subji, salad, and buttermilk (chaas)
Note: if there is a photo you can click to enlarge it
3 . Simple Toor Dal/Phodni Cha Varan/ Arhar Ki Dal
Simple Toor Dal/Phodni Cha Varan/ Arhar Ki Dal
#goldenapron
Ingredient
1/2 cup
toor dal split pigeon peas
1 tbsp
oil
1 tsp
mustard seeds rai
1 tsp
cumin seeds jeera
1/4 tsp
asafoetida hing
4 cloves
garlic finely chopped
10
curry leaves
1/2 tsp
turmeric powder haldi
2 cup
water
To taste
salt
Cooking instructions
* Step 1
Wash the toor /arhar dal/ split pigeon peas for 2-3 times with water. Soak the dal for 2-3 hours in plenty of water. After 2-3 hours, pressure cook the soaked dal for 4-5 whistles on high heat and 2 whistles on low heat. (I have put the container of soaked dal in the pressure cooker along with water in the cooker and then have pressure cooked it).
* Step 2
Once the pressure cooker cools down, remove the dal container from the cooker. Stir the dal with hand whisk till it is nice and smooth. You can also use a hand blender to make it smoother.
* Step 3
Heat oil in a pan. Add mustard seeds and cumin seeds. When they crackle and splutter, add star anise. (star anise gives a very nice flavor the dish, however adding it is optional). Add asafoetida. Now add chopped garlic, curry leaves, green chilies and dry red chilli. Saute the garlic till nice and aromat.
* Step 4
Add the finely chopped onion and little salt and saute till the onion is translucent and soft. Add chopped tomatoes and saute till they soften. Season the mixture with turmeric powder, red chilli powder and coriander cumin powder. Saute the spices till they are nicely roasted.
* Step 5
Add the cooked and mashed toor dal and mix well. Add water and salt. Bring the dal to boil for 2-3 minutes. (Do not boil the dal longer, it will lose it taste).
* Step 6
Add chopped coriander and mix well and boil. The simple toor dal or phodina cha varan is ready to serve. Serve it hot with rice, roti and subj for a complete meal.
* Step 7
Garnish with coriander and serve hot.
Note: if there is a photo you can click to enlarge it
4 . Tandoori Aloo / Spiced Grilled Potatoes
Tandoori Aloo / Spiced Grilled Potatoes
#goldenapron 17
Ingredient
1 tsp
turmeric powder haldi
1 tsp
carom seeds ajwain
2 tsp
chat masala
1 tsp
garam masala
1 tbsp
oil
4 tbsp
yogurt curd
2 tsp
tandoori masala
1 tbsp
ginger garlic paste
1 tbsp
lemon juice
as per taste
salt
Cooking instructions
* Step 1
In a mixing bowl, add red chilli powder, turmeric powder, carom seeds, chat masala, amchur powder, garam masala, coriander cumin powder, chickpea flour, tandoori masala. (I forgot to add amchur powder in this step and have added it in the next step). Add ginger garlic paste, kasuri methi, oil, lemon juice, yogurt and salt.
* Step 2
Mix the mixture well. The marination is ready. Add the boiled baby potato. (I have not click the pick of the boiled baby potato. I have pressure cook the potato for 2 whistles with salt. Be careful the potato should not get soft, they should be firm and yet cooked. Remove the skin and prick the potato with fork). Coat the potatoes well with the marination. Cover and keep them aside for hour.
* Step 3
Take wooden skewers (place them in cold water for 20 minutes before using for oven) and arrange the marinated potatoes. (if you do not want to use skewers you can place the marinated potatoes directly on the baking tray lined with baking paper for grilling). Preheat the oven to 200 C. Place the skewers on the baking dish lined with baking paper. Brush it with oil. Cook them for 15 minutes or till brown from the edges. Turn them once after 7 minutes. The spiced grilled potatoes or tandoori aloo
Note: if there is a photo you can click to enlarge it
5 . Mushroom Veg Masala
Mushroom Veg Masala
#goldenapron
Ingredient
1 tbsp
oil
1 tsp
cumin seeds jeera
1 tsp
ginger garlic paste
1/2 cup
peas I have used frozen peas
1/2 tsp
turmeric powder haldi
1 tsp
red chilli powder
1/2 tsp
garam masala
as per taste
salt
as required
onion rings for garnishing
as required
coriander for garnishing
Cooking instructions
* Step 1
In an pan or kadhai, heat oil on medium heat and add cumin seeds. When they crackle add onions and carrots and saute till onions are translucent. Cover and cook for couple of minutes till carrots are soften. Add capsicum and saute. Add ginger garlic paste when capsicum are soften. Mix well. Cook on low heat. Add chopped tomatoes. Mix well and let the tomatoes soften on medium heat. Stir them.
* Step 2
Add spices - turmeric powder, chilli powder, coriander cumin powder and garam masala on low heat. Add salt and mix well. Saute for a minute on low heat. Add chopped mushroom.
* Step 3
Mix them well and add peas. Add water and cook on medium heat. Cook till the water starts boiling. Add kasuri methi powder and mix well.
* Step 4
Cook for 5 minutes till the flavors of spices and infused in the mushroom and veg and water is evaported and remains half in quantity. Switch off the heat. The mushroom veg masala is ready to serve.
* Step 5
Remove in serving bowl. Garnish with onion rings and coriander and serve hot with roti, paratha or rice. I have packed it with palak dhebra for my husbands office lunch box.
Note: if there is a photo you can click to enlarge it
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