Restaurant style Mughalai Methi Paneer Kurma Recipe | Simple and Easy Methi-Paneer Curry

Learn how to make Restaurant style Mughalai Methi Paneer Kurma ~ Fresh fenugreek leaves and Indian cottage cheese cooked in lightly spiced creamy onion, cashew and yogurt gravy

With the temperature shooting up to 20+ deg C, the British summer has finally arrived in my neck of woods. It means plenty of sunshine, ice creams, spending most of day time outdoors, gardening and of course, less time cooking in hot kitchen. This is the time of the year where my recipe developments and cooking experiments in the winter months come to my rescue as I churn dishes that take minimal effort and less cooking time. One such recipe is this creamy and dreamy Restaurant style Mughalai Methi Paneer Kurma cooked using home grown fresh tender methi or fenugreek leaves.

Few weeks back, during the months of spring when the temperature crossed single digit and crossed double digits, LD and I started our little garden project. Tickled by our success story of growing our own veggies last summer, this time we have decided to double our effort and grow more veggies, especially greens, to nourish our body and soul. This year our little potting shed is filled with trays and pots of greens growing in abundant, making a steady supply to kitchen in cooking the nutrition rich meals to grace our dinner tables.

Methi - Paneer Paratha Recipe | Simple Paratha Recipe

Learn how to make Methi-Paneer Parathas ~ Simple and quick recipe of Indian flat bread flavoured with fresh fenugreek leaves, spring onions and Indian cottage cheese

“When are you going to teach your daughters to roll perfect roti? You should teach them soon or else they will get an earful and ruin our family name when they get married”, said the nosey distant aunt to my mother. I had just waltzed into the kitchen to fetch a glass of water and propped onto the counter facing Amma. My mother winked at me and continued to roll perfect round rotis, one after another, as I pretended not to hear the whole conversation.

It didn’t take her much time to see how ‘keen’ I was to learn this essential cooking skill which apparently is the golden ticket to man’s heart. At that point I just burst into peals of laughter and the look on the aunt’s face said she was not very amused at my antics. Trying to stifle the second round of loud laugh, I told her I don’t care a hoot about making the perfect circles as the rotis will taste the same even if they resemble the map of India or any other shapes in geometry. She looked at me straight in the eyes and what if your ‘new’ family likes only the perfectly round rotis then?! My father who came rushing into the kitchen after hearing me laugh like a maniac had heard the entire conversation between us and was happy to end the conversation by saying that he preferred his daughters to join the family where they didn’t see the shape of the rotis but the love, affection and effort that went into making it.

Aloo Methi Recipe | How to make simple Aloo Methi

Learn how to make Aloo Methi ~ Simple stir fried potato and fresh fenugreek leaves with aromatic spices

I reach out for a bag of spuds when I am craving for comfort food. I reach out for the same bag of potatoes when I have very little time to cook dinner for the family. I reach out for this bag of tuber when I am cooking for friends, or a large gathering because I know that there is hardly anyone who says no to the food made using humble potato!

Since I am going through the so called writer’s block as I am juggling hundreds of things at once, I decided to just write an ode to potato! So you can simply skip to the recipe part if you are in no mood to listen to my rants and rambles about my love for this brown, unattractive tuber!

Banana 65 Recipe | Deep Fried Raw Banana/Plantain in Creamy Tomato Gravy

Deep fried plantain in creamy tomato gravy ~ Banana 65

Last evening I decided to walk back to home from work. It’s not exactly a long walk as our cosy little nest is just over 3 miles from my work place and at my leisurely pace it takes around 40 minutes to reach home with some dozen plus traffic signals dotted around. Winter is at its peak right now. I noticed just a few people walking beside me.

Bharwan Mirch ka Achaar | Stuffed Red Chilli Pepper Pickle Recipe

Bharwan Mirch ka Achaar

We Indian’s LOVE our pickles. Period.

I know I should stop here but I just can’t stop leave it when the topic in question is one of my most favourite things. Given a choice, I am among those who can rant on for hours and also end up writing PhD thesis on the subject of pickles. My love for pickle is talking point among my loved ones who know my weakness for this irresistible treats. When God created me, he forgot to give me sweet tooth. Instead I was blessed with a taste bud that swirls around doing Tango when it meets its love, irresistible spicy pickle. I know that there are many people out there who are just like me, who love pickles more than any sweet desserts and delights.

Green Tomato Majjige Huli or Kai/Kayi Huli Recipe: Green Tomatoes in Coconut-Yogurt Gravy

Green Tomato Majjige Huli or Kai/Kayi Huli

They say your life is never going to be the same after having a baby. ~ I agree!

They say life revolves only around your baby. ~ I mostly agree!

They say all other relationships take a back bench when baby comes into picture. ~ I partially agree!

They say life and time is only limited to your baby and you don’t have any time to do and enjoy what you loved anymore. ~ Now that one, I disagree!

Mango Memories: Spicy Mango Chuteny/Pickle

Spicy Mango Chuteny/Instant Mango Pickle

Mangoes here, mangoes there, and mangoes every where!
There they are swinging along on a laden tree;
Here they are tightly packed in a wooden cartoon.
There they are neatly sliced and piled on a plate,
Here they are pickled and brined to perfection.
It’s a season of Mango Mania.

- By Yours Truly Sia Wordsworth ;)

It is and it will always be mangoes that rule my world and my childhood memories. Forget all exotic fruits- pineapple, peach, kiwi, plum, berries; nothing can ever come quite close to magnificent Mangifera Indica in flavour, taste or aroma. It’s a same story every year. Just one look at them and I start reminiscing about the Mango Season, the season of the king of fruits, back home in India.


Come summer and it meant only one thing for me and my sister, long vacation at Paternal Granny’s home. The memories of those sunny, glorious summer days of endless fun, pranks and digging our teeth into succulent mangoes warm my heart even today. Granny’s house was just like many other beautiful tiled-terraced houses (or more like mansion) in my native Mangalore. Surrounded by acres of greenery, the white house with red tiles stood tall and proud with wide porches running around the house. Polished to perfection red oxide floors would gleam with intricately carved round rosewood pillars supporting the roofs. The trees around the big house served as the compound walls and the beautiful water stream flowing right next to the house was its gate. Magnificent jackfruit, tamarind, coconut trees competed against each other for the title in the backyard.


Amidst them was this garden from heaven, Mango Orchard. No idea as since how long it’s been there. It was just like my great grand father knew that his numerous great grand children, like hungry flocks of birds, would come and attack the mangoes while they were still green, tender and sour. Just one look at those luscious gold and emerald coloured fruits hanging from green leafy trees was enough to get us all excited. Every summer it was the same story as if we were looking at the mangoes for the first time. There’s always something special about mangoes. It is like seeing the gold rush, precious to every kid and even grown up. Always trying to suppress the innate urge to monkey around but failing miserably, all we kids were seen hanging from the mango trees while the grownups snored through the hot summer afternoons. While older kids, especially the boys, climbed the higher branches we smaller kids would be seen hanging from the lower branches of the trees. And the ones who were scared of height were seen standing on the ground holding a big bath towel spread wide to collect the mangoes picked and thrown by the ones on the trees. Biting deep into raw sour mangoes and dipping those pieces into the spiced ground mixture of salt, pepper and red chillies wrapped in an old newspaper sheet was pure heaven. If that was not enough, each and every meal served during mango season had one or more mango dish to tingle our taste buds. Tender Mangoes ground with Sweet Coconut Chutney, Tender Mango Pickle, Mango Dal, Mango Burfee, Mango Palya, Mango Mosaru Gojju, Mango Rasayana, Mango Rice, Mango Lassi are few of them which were served with dollop of love everyday. While listening to stories of Devas (God) and Asuras (Demons) from Ajji, the intoxicating perfumes of the mango flowers wafting from backyard would sooth our senses and lulled us into deep sleep. Blissful childhood days and glorious mangoes!!!


This year during our short trip to India we did manage to gulp down few mangoes and recreate our childhood memories with little nephew and niece and half a dozen other kids from neighbourhood. And if you are wondering did I really climb the mango tree with them, then I am not going to disappoint you guys. Yes, I did climb the mango tree with my sister and brother just two days before my sister got married and managed to get scolding from our neighbour who happened to be the owner of that gorgeous mango tree. Well, something just can’t be changed! With all these I did manage to eat all delicious food cooked by my MIL (can’t believe I am one of those lucky people who have this generous, sweet soul as MIL). Out of few recipes I managed to learn from her during busy schedule was this delicious Spicy Mango Chutney or Instant Mango Pickle. Slightly sweet and sour Tothapuri Mango is grated and mixed with salt to remove excess juice and then ground with few spices to make this very fresh, aromatic and spicy pickle/chutney. If you don’t get Tothapuri Mangoes then you can easily substitute it with any other sour raw mango of your choice. I am dedicating this mango post to my gorgeous sister who was not only my trusted companion in stealing mangoes from our neighbours but also is celebrating her birthday today. S, this is for you my dearest. And straight away it goes to dear Arundathi who is guest hosting this month’s WBB-Mango Madness started by Nandita. While we are still talking of Mango Mania, don't forget to share your Mango memories with us.

Print This Recipe

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Spicy Mango Chuteny/Instant Mango Pickle (Sour Mango ground with selected aromatic Spices)

Prep Time: 10 mins
Cooking Time: 3-5 mins
Makes: 1-1½ Cup
Recipe Source: My MIL

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Ingredients:

1 medium Raw Mango, peeled and grated (Approx. 1 packed cup)
5-8 Dry Red Chilli, broken (I used Byadagi, adjust acc to taste)
½ tsp Methi/Fenugreek Seeds
1-1½ tbsp Black Mustard Seeds
1-1½ tbsp Sea Salt
¼ tsp Hing/Asafoetida

Ingredients for Spicy Mango Chuteny/Instant Mango Pickle

Method:

Mix sea salt with grated mangoes and keep it aside covered for about ½ and hour to hour time. The juice from mango will be released.
Squeeze the juice from grated mango and reserve it for later. Keep aside squeezed mango gratings.
Dry roast dry red chillies, fenugreek seeds, mustard seeds and hing in a pan on medium to low flame for about 2-3 minutes till fenugreek seeds turns light brown in colour and you get nice roasted aroma from spices.
Cool the spices and grind them coarsely with grated mango. Add reserved squeezed mango juice as and when required. This Pickle/Chutney should be quite thick in consistency and make sure that you don’t grind them to smooth paste.
Store them in a sterilised jar in refrigerator. It can be used up to a month’s time. Serve them with Dosa, Idli, toast or Curd Rice and enjoy.

Spicy Mango Chuteny/Instant Mango Pickle

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Notes:

You can also add 1 tsp roasted Cumin Seeds/Jeera for little different flavour.
Make sure that you don’t grind it to smooth paste. It should be ground coarsely so that you can enjoy small chunks of spices and mango.
Tothapuri mangoes work best for this recipe. But if you don’t get them at your place then you can easily substitute it with any other sour, raw mango of your choice.

Akki Shavige with Rasayana & Menthe Chutney

Akki Shavige with Rasayana & Menthe Chutney

She was sleeping soundly, smiling in her sleep while she dreamt of chasing colourful butterflies in garden. When the persistent sun shone brightly on her face, little girl with pigtails sighed and snuggled back under the covers, blissfully embracing slumber. The mild caress of heavenly aroma coming from kitchen nudged her gently to open her heavy eyelids. Dragging her feet on cool marble floor with her favourite doll tucked under one arm and blinking her eyes to the golden glow of sunshine streaming from high ventilator and windows, she blissfully inhaled the wonderful aroma of ground coffee beans and spices. The sight of her mother with long hair tied in a loose knot adorned with pearls of water, standing in kitchen stirred the feeling of love and happiness. She ran and hugged her mother inhaling the heady perfume of her herbal soap and shampoo. Mother gently lifted her daughter planting kisses on her daughter’s blushed chubby cheeks and placed her away from heat, close to window where she could see the world waking up to the glorious sunshine. As her mother churned delicious food in lightening speed, little girl watched her dad entering the kitchen with special device to make one of her favourite food. As her dad and mom smiled at each other knowingly, little girl sat on the floor cross legged with a twinkle in her eyes as she watched her dad rotate the noodles presser which turned the steaming rice dough into thin, stringy white noodles. She smiled brightly at her parents looking over the food, simple home food, food that made her happy and content.

Yes, I am talking about my favourite breakfast item, Rice Semige/Shavige. Also known as Sevai or Santhakai in Tamil and Idiappam or Noolappam in Malayalam, Shavige is made from rice and coconut in my native Mangalore and it is usually served with sweetened coconut milk and spicy chutney or sambar. This was the only time when my mother would allow my dad to help her in kitchen as it required an extra pair of helping hand to make these stringy rice noodles. While my mom inserted the steaming balls of rice dough in the Sevai container and rotated the plate kept under the container collecting Shavige, dad would quickly rotate the sturdy handle in clock-wise direction. This Shavige Presser although might look like something out of medieval torture device to some people is a must device in every house-hold in Mangalore. Back in my Ajji’s house she had wooden Shavige Presser which looks quite different to what we have now. Instead of rotating the handle, the wooden one would press down the dough like hand water pumps in rural India. Unlike my Ajji and Amma, I use simple Chakkli Presser to make Shavige. Chakkli presser works fine for two growling tummies and moreover it’s quite easy to clean. But I must add that rotating Shavige Presser is equlivalent to working out those muscles in gym, so will not get enough of arm exercise when using Chakkli press ;)

Akki Shavige with Menthe/Methi Chutney and Baale Hannu Rasayana is my contribution to this month’s RCI-Karnataka hosted by our blog queen Asha of Foodie’s Hope and also to this month’s JFI-Banana hosted by lovely Mandira of Ahaar.

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Akki Shavige (Rice Noodles)
Prep Time: 30 mins (excluding soaking time)
Cooking Time: 20 mins
Serves: 2-3

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Ingredients:
1 cup Rice
1 cup Fresh/Frozen Coconut
2 tbsp Oil, preferably Coconut Oil
Salt to taste

Akki Shavige

Method:
Wash and soak rice in 2 cups of water for 4-5 hours or overnight.
Drain and grind this rice with grated coconut and salt to taste adding little water at a time to very smooth paste. Note that there shouldn’t be any lumps and the paste should be silky smooth. Usually my Ajji and Amma make very thin batter of buttermilk consistency but I grind it to Dosa batter consistency which works fine for me.
Apply coconut oil to heavy bottomed kadai/wok covering it well. Pour the batter in this wok and keep mixing this batter in medium flame till all the water evaporates and it turns to a thick lump of dough.
Switch off the gas and start making big lemon sized balls by applying little cold water to stop it from sticking to your hand.
Steam cook these rice balls in a steamer or pressure cooker without putting its weight for about 10 minutes.
Place two steaming rice balls in Shavige presser or Chakkli maker and press the noodles. Place these noodles in a banana leaf or wet cloth and let it cool. This noodle needs to be cooled down to hold their shape. Serve these noodles with Chutney, sweetened Coconut Milk or Sambar. You can also make Tamarind or Lemon Rice Noodles with the leftovers.

Check Shilpa or Aayi's Recipes and Manjula of Dalitoy's recipes for Shavige where they use Shavige Press here and here. And also check here for Viji of Vcuisine's recipe for Vella, Lemon and Ulundhu Sevai using Chakkli Press.

My Ajji and Amma usually served Akki Shavige with Sweetened Coconut Milk or Rasayana and Menthe Chutney. Rasayana (Rasa means Juice/essence/flavour/taste in Sanskrit) is basically a sweetened coconut milk mixed with chopped Bananas or Mangoes depending on seasonal availability of fruits. Freshly extracted Coconut milk is flavoured with Jaggery and pinch of Cardamom and made wholesome by adding chopped bananas or mangoes.

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Rasayana (Banana in Sweetened Coconut Milk)
Prep Time: 20-25 mins
Cooking Time: -
Serves: 2-3

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Ingredients:
1 cup Bananas, quartered and sliced
1½ cup freshly extracted Coconut Milk (big no-no to Canned Coconut milk)
1-2 tbsp grated Jaggery, adjust according to taste
2 Green Cardamoms, skins removed and seeds crushed
1 tsp roasted Sesame Seeds (Optional)
Small pinch of Salt

Rasayana

Method:
Dissolve grated Jaggery in coconut milk and mix all the ingredients.
Serve cold with Akki Shavige or drink as it is.

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Variation:
You can use ripe sweet mango in place of bananas.
Replace coconut milk with milk and add 2-3 tbsp of banana or mango puree to give it thick base.

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Akki Shavige with Rasayana & Menthe Chutney

Methi/Fenugreek seeds are one of the most importance spices in Mangalorean cuisine. My Ajji would soak few methi seeds in buttermilk and make us drink after heavy meals as methi is good for digestion. Read more about benefits of Methi here and here. Menthe Chutney is one dish which is full of different flavours. Bitter methi is ground with creamy coconut and spicy chilli and then cooked with dash of jaggery to give it little sweet flavour.

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Menthe Chuteny (Methi Seeds Chuteny)
Prep Time: 10 mins
Cooking Time: 10-15 mins
Serves: 2-3

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Ingredients:

1 tsp Methi/Fenugreek Seeds
1 cup grated Fresh/Frozen Coconut
3-4 Dry Red Chillies
1-2 tbsp Jaggery, adjust acc to taste
1 tsp Oil
1 tsp Mustard Seeds
Few Curry Leaves
Pinch of Hing/Asafoetida
Salt to taste

Menthe Chutney

Method:
Dry roast methi and broken red chillies in a pan for around 1 minute till you get nice aroma of roasted methi.
Grind sautéed spices with coconut adding little water at a time to smooth paste.
Heat oil in a pan and add mustard, hing and curry leaves.
Once mustard starts to pop and sputter, add ground paste, jaggery, salt to taste and ½ cup of water.
Cook it on a low flame for 10-15 minutes stirring in between. Serve hot with steamed rice or akki shavige.