Palak Paneer Recipe With Mangalorean Touch

Palak Paneer is very popular North Indian dish. It is made from spinach, cottage cheese and some spices. Today I am going to share with you all this dish with Mangalorean touch. Its my mom's recipe and loved by all friends and relatives. Whenever my friends or any relatives visit our place they insist mom to make her palak paneer dish.

Its creamy and rich in taste. Spinach and cottage cheese makes a great combination. A perfect dish for parties or any other occasions. It goes well with chapati, roti, paratha or rice.

How To Make Palak Paneer?

Ingredient

Spinach - 2 Bunch
Paneer - 250 Gms
Fresh Grated Coconut - 3 Tbsp
Tomatoes - 4 Small Size (If Using Large Size Then 2 Is Enough)
Onion - 1
Green Chili - 8
Ginger - 1 Inch
Garlic - 1 Whole
Cloves - 6
Cinnamon - 1 Inch
Nutmeg- 1/8 Tsp
Star Anise - 1 Pod Or 1 Point
Mace  - A Small Piece
Black Stone Flower - A Small Piece
Oil - 3 Tbsp
Salt - As Per Taste

For Tempering 

Onion - 1 Small Size
Mustard Seeds - 1/4 Tsp
Garlic - 5 Cloves
Curry Leaves - 6

Instruction 

First chop 1 onion roughly and 1 in fine small pieces for tempering, green chili and ginger. Now heat a deep pan and add 2 cup water, spinach and tomatoes. Boil it till spinach and tomatoes are tender. Switch off the flame and let it cool down.

Now grind grated coconut, roughly chopped onion, green chili, ginger, garlic, cloves, cinnamon, nutmeg, star anise, mace, black stone flower and water as required to make a fine paste.

Now add cooked spinach and tomatoes to mixer vessel and grind it again into smooth paste.

Heat a pan and add oil. Once the oil is hot add paneer and fry it on low flame for a minute. Transfer the fried paneer in a plate and keep it aside.

There will be some oil left in the pan, we will use it for tempering.  Add mustard seed to oil and let it splutter. Now add onion, garlic and curry leaves. Cook till onion turns slightly brown.

Now add spinach paste, salt and water as per the consistency of gravy you require. Let it boil.

Now add paneer and cook again till it starts boiling.

You Palak Paneer is ready to serve.

Serve it hot with chapati, roti or rice.

Spicy Brinjal Curry, Mangalorean Recipes

Brinjal Curry is full of flavors from aromatic spices, coconut, onion, tomatoes, turmeric powder, ginger and garlic. For this dish coconut, onion and spices are roasted and then grinded into fine paste. This gives a unique flavor to this dish.

This dish is my mom's favourite but for me its Stuffed Brinjal(Bharwa Baingan). This dish can be served with chapatti, roti or rice. Its bit time consuming to prepare this dish but the final result is worth the time.

How To Make Brinjal Curry

Ingredients

Brinjal - 5
Grated Or Chopped Coconut - 1 Cup
Onion - 1
Tomatoes - 2
Dry Red Chili - 12
Coriander Seeds- 2 Tbsp
Mustard Seeds - 1/4 Tsp
Cumin Seeds - 1/4 Tsp
Garlic - 7 Cloves
Ginger - 1 inch
Turmeric Powder - 1/4 Tsp
Salt - As Per Your Taste

For Tempering

Onion - 1 Small Size
Mustard Seeds - 1/4 Tsp
Garlic - 5 Cloves
Curry Leaves - 6
Oil - 1 Tbsp

Instructions

First chop brinjal and keep aside. Now roast coconut, onion, dry red chili, coriander seeds, mustard seeds and cumin seeds separately. Put all the roasted ingredients in mixer or blender along with garlic, ginger and turmeric powder. Grind it to a fine paste and keep aside

Now for tempering, heat a pan and add oil into it. Add mustard seeds and let it splutter. Now add onion, garlic and curry leaves to pan. Cook till onion is soft and transparent.

Now add chopped brinjal to the pan and fry it for 2 mins. Add chopped tomatoes and cook for 1 min more.

Now add grinded paste (masala) and salt. Cook till brinjal turns tender and masala is cooked well.

Your Brinjal Curry is ready to serve.

Serve hot with chapatti, roti or rice.

Spicy Tangy Pineapple Menaskai Recipe

Menaskai is a very popular dish from Mangalore. It is normally made with pineapple or ripe mango.This dish is very unique, its tangy, spicy and sweet in taste. In Mangalore it is served in all functions like pooja, wedding, etc. It is served as a side dish.

It's a mouth watering dish and I am sure you will lick your fingers once you taste it. Kids will love this dish.

Ingredients

Pineapple - 1/2
Jaggery - 1 Cup
Red Chili - 8
White Sesame - 1 Tsp
Split Black Lentils Or Urad Dal - 1 Tsp
Coriander Seeds - 2 Tsp
Cumin Seeds - 1/2 Tsp
Fenugreek Seeds - 1/2 Tsp
Black Pepper - 8
Tamarind - Lemon Size
Salt As Per Taste

For Tempering

Red Chili - 1
Curry Leaves - 5
Mustard Seeds - 1/2 Tsp
Oil - 1 Tbsp

Instructions

First chop pineapple in a medium size or small size and keep aside. Soak tamarind in water and extract juice from it. Now roast red chili, white sesame, split black lentils, coriander seeds, cumin seeds, fenugreek seeds and black pepper separately by adding 1 drop of oil. Once roasted let it cool down and then grind them altogether into a fine powder. Keep this masala powder aside.

Now in a pan boil chopped pineapple, tamarind juice and jaggery with 2 cups of water. Cook till pineapple is soft on slow flame. Once pineapple is cooked and jaggery is melted add the grinded masala to it and mix well. Now add salt. Cook for 10 min more and switch off the stove.

Now in a pan or ladle heat oil. Add mustard seeds, 1 red chili (broke into 2 or 3 pieces) and curry leaves.
Let the mustard seed splutter. Now pour it to curry. Cover the lid.

Your Pineapple Menaskai is ready to serve.

Serve Pineapple Menaskai as a side dish with rice.

Note:

• If Pineapple is very sour, you can reduce the tamarind quantity.
• Jaggery quantity depends on your preference.

Stuffed Brinjal (Bharwa Baingan)

Stuffed Brinjal or Bharwa Baingan is actually a special incredible dish. In this baby eggplants are cut and stuffed with onion, garlic, coconut and spice. When cooked it makes a delicious dish and the overall look of the dish is also appealing which is even more certain to earn you some kind comments. The entire procedure of preparing the filling, to the cutting of the veggie, to stuffing and lastly cooking is time consuming and yet enjoyable. In India most of the regions/states make their own small changes to this recipe. Today I am posting here Maharastrian style stuffed brinjal recipe.