Matar Paneer Masala

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I have already posted a version of Matar Paneer with Methi before. Usually this is the recipe I stick to, while making Aloo matar or Matar Paneer.  But over the past few weeks, I have been experimenting with coconut milk and have been adding it to many curries with good results.

 Adding coconut milk to this curry provides a mild creamy taste and balances the taste of the spices/garam masala. This provides good flavor without having to add heavy cream or even the cashew almond paste. The combination of tomato paste and coconut milk gives ample thickness to the curry. 

I had made this Matar Paneer for a Diwali potluck recently and it turned out well.  Continue reading →

Kadgi Bajji/ Raw Jackfruit fritters


Raw or Young Jackfruit as the name suggests is a smaller version of ripe jackfruit. It is called as ‘Kadgi/Chakko’ in Konkani and widely used in Konkani cooking. The raw jackfruit has mild flavor, with unique thick green texture and unlike the ripe fruit does not have a sweet taste and goes well in making curries. Growing up, this used to be one of my favorites and I used to love dishes made from it. Friends and relatives who had jackfruit trees would gladly share it with us as and when available. The young jackfruit is usually available in specialty stores called the Mangalore stores.

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Zucchini Chutney

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If you are like me and have the perception that chutney usually means the one that is made of coconut and that it is eaten with idlis or dosas, then you will be in for a good surprise. For this chutney has no trace of coconut in it and can be eaten along with plain rice.

I learnt this recipe from my colleague Sudha, after tasting her delicious Lauki(Bottle gourd) chutney. She had brought the chutney along with rice and dosa and I was very pleased with the taste. I got the recipe from her and tried it during the weekend; since I did not have bottle gourd I used Zucchini instead.

The flavor of cooked zucchini is hardly felt in this chutney. It is overpowered by that of roasted cumin seeds, urad daal, garlic and chillies. To me it felt like regular coconut chutney, with similar consistency and the usual spicy tangy flavors.  As a bonus this chutney is nutritious because this is just a combination of veggies and spices.

If you have never tasted this before, then I recommend you to try this once. Zucchini could be substituted with other bland vegetables likeLauki/Bottlegourd or even ridge gourd. This is simple to make and can be made with just regular ingredients on hand. Goes well with Idlis, Dosas, chapathi or with rice. This can be made ahead of time and stores well in the fridge for about a week.

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