Top 10 recipes of 2015

I am so excited to compile a list of most popular recipes of 2015 based on page views. Which one is your favourite ???

1. Envelope Rotis :

A simple, tasty and healthy dish using a lot of colourful vegetables.

2. Bisi Bela Bath

An authentic dish from Karnataka, Bisi bele bath (BBB) means hot lentil rice in Kannada. This dish is a perfect combination of carbs, protein and vegetables flavoured with the most aromatic spices.

3. Uppu Huli Dosa :

A traditional recipe from Udupi made from rice, lentils and spices. Add some chopped cabbage or greens, it transforms into a one dish meal.

4. Spinach and Corn Calzone : 

An indie version of a calzone made with spinach, corn, paneer and cheese. You can call this stuffed paratha, quesedilla or calzone. Whatever the name, it is just delicious and healthy !!!

5. Mango Menaskai :

One more recipe from Udupi which will delight your taste buds.

6. Badam Burfi :

What's a top 10 list without desserts ???? !!!

7. Chilli Vegetable Gravy :

Get your daily dose of veggies with this wonderful dish.

8. Easy Cheesy Pasta:

Make this pasta wholesome with whole wheat pasta and loads of veggies.

9. Chocolate Banana Bread (Eggless) :

A favourite dessert with chocolate - yummy chocolate banana bread - its eggless too !!!

10. Healthy Paneer Makani :

Last but not the least, my favourite -  Paneer Makhani without butter !!!

Gobhi Paratha

Here is a recipe for Gobhi Paratha which is filling and nutritious. The best thing about parathas is that they can be had for breakfast, lunch or dinner. Serve with curds and pickle for a yummy feast. You can prepare parathas in a similar way with grated cauliflower, radish or potatoes.

INGREDIENTS

For the stuffing :

2 onions finely chopped
2 cups finely chopped or grated cabbage or cauliflower
2 boiled and mashed potatoes
1 tsp oil
1 tsp ginger garlic paste
1 tsp green chilli paste
1 tsp chilli powder
1/4 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
a bunch of coriander leaves

For the dough :

2 cups wheat flour
1 tsp salt
Water to mix dough (as required)
1 tsp oil

METHOD

For the stuffing:

Heat oil and add onions, ginger garlic paste and green chilli paste.

Once the onions turn light brown, add cabbage, turmeric powder, chilli powder, cumin powder, coriander powder and salt.

Once the cabbage is cooked, add the mashed potatoes and garam masala.

Finally add the coriander leaves.

For the dough:

Make a soft dough by mixing required water, flour, salt and oil. Keep it aside. Take a small amont of dough, roll it to a round shape. Place the filling in the centre and seal with the edges. 

Roll again carefully making sure that the filling does not come out. 

Heat a tava and place the paratha. Cook on a slow flame till you start seeing brown spots on the paratha. Add oil as required.

Serve hot with curds and pickle.

Variations : You could do this with grated cauliflower, raddish or just plain potatoes.

Vegetable Pulav

The secret to a good vegetable pulav is adding a couple of extra onions, fry them to a nice brown colour and basmati rice cooked to perfection. Serve this pulav with cucumber or onion raitha for a complete meal.

INGREDIENTS

4 onions chopped

1 bay leaf

2 cardamom pods

2 cloves

1 inch piece cinnamon

1 tsp ginger garlic paste

1 tsp green chilli paste

2 cups of boiled and cubed vegetables (beans, carrot, potatoes and green peas)

2 cups basmati rice (soaked in water for 30 minutes)

Salt to taste

4 cups of water

METHOD:

Chop onions as shown in the picture.

Heat oil and add bay leaf, cardamom, cinnamon and cloves.

When it starts to heat up add the onions, ginger garlic paste and green chilli paste.

Fry the onions till they turn almost brown in colour.

Add the boiled vegetables to the pan.

Drain the water from the soaked basmati rice and fry till you get the fragrant aroma of basmati rice.

Add water and bring to a boil and simmer till the rice is cooked.

Serve hot with raitha.

Note:

You could do this with only peas and add some cubes of paneer/tofu too.

Kadai Vegetable Gravy

Kadai vegetable gravy is a popular punjabi recipe which goes very well with naan, rotis or phulkas. This dish can be prepared with or without gravy and also with only paneer, popularly known as Kadai paneer. Capsicum and coriander-chilli powder are the key ingredients in this recipe.

Ingredients 

1 tsp oil

2 cloves

1 small piece cinnamon stick

2 cardamom pods

1 bay leaf

2 medium sized onions, roughly chopped

4 medium sized tomatoes, roughly chopped

2 tsp ginger garlic paste

1 tbsp melon seeds

1/4 tsp turmeric powder

2 cups mixed vegetable cubed and boiled

1 cup capsicum cubed (I have used red, yellow and green capsicum)

1 tsp kasuri methi

Salt to taste

For the powder:

1 tbsp coriander seeds

4 to 5 red chillies

Method:

Heat oil, add onions and ginger garlic paste. Sauté till the onions turn translucent.

Add tomatoes, turmeric powder and salt. Sauté till the tomatoes become soft.

Keep aside to cool and blend in a mixer.

Dry roast the ingredients and grind to a coarse powder.

Heat oil in a pan and add cloves, cardamom, cinnamon and bay leaf. Saute for a few minutes.

Add capsicum and sauté till it is cooked.

Add the prepared mixture and add kasuri methi to this. Adjust salt. Add the prepared powder. 

Once the mixture starts leaving oil, add the cooked vegetables, paneer, water and bring to a boil.

Serve hot garnished with coriander leaves.

Serve hot with naan or phulkas.