Tuesday, June 10, 2014

Paneer Tikka Masala


Paneer tikka masala is one of my favorite curries. Love all the tangy, spicy, creamy and delicious flavors in there :)) It has a unique taste due to marination of paneer and veggies. So without any further delay, here is the recipe: (especially for my friends who wanted it that day):

Ingredients:
Paneer - 1 whole block of Nanak Paneer cubed
Veggies - Chopped (cubed) - 1 Large Onion, 2-3 Peppers Green/Red, 1 Tomato (optional)

For curry and marination: Yoghurt - 4-5 tbsp (adjust as reqd), Tomato puree/paste - 1 cup, Onion (large) chopped - 1, Whipped cream - 1/2 cup, ginger garlic green chilly paste, Lemon juice - 1 tsp,  2 tbsp, coriander pwd - 2 tsp, cumin pwd - 1 tsp, Red chilly ped - 1 tsp, Turmeric pwd - 1 tsp, Garam masala - 2 tsp, Chaat masala - 1 tsp, Cinnamom stick - 2, Cardamom - 2, Cloves - 3, Bay leaf - 1, Kasoori methi - 1 tsp, salt as per taste, cilantro to garnish.

Marination:
Paneer cubes
Chopped onion, peppers, tomatoes (optional)
1 Tbsp - Oil, Ginger garlic paste - 1 tbsp, Lemon Juice, Garam Masala 1 tsp, 1 Tsp Salt, 1 Tsp Red Chili Powder, 1 Tsp Coriander Pwd, 1 tsp cumin pwd.

Method:
For marination: Take Paneer, Capsicum, onion, tomatoes (optional) in a bowl. Add marination ingredients and mix. Keep for at least 30 mins - 1 hour. After that heat a pan and grill/cook the marinated paneer and veggies till light brown. If you have skewers, you could grill on barbecue or in oven.

For Tikka Masala:
Heat another pan. Add 3 tbsp of Oil and add the Cinnamon, Cardamom, Cloves and Bay leaf. Now add Chopped onion and fry till light brown. Then add tomato Puree/paste. Add ginger garlic green chilly paste. Fry for 4-5 mins. Add coriander pwd, cumin pwd, turmeric pwd, red chilly pwd, garam masala, and fry. Now add cream slowly. Finally add the grilled veggies and simmer for 3-4 mins. Adjust salt as per taste. Add kasoori methi, sprinkle chaat masala and some more garam masala at the end. Garnish with cilantro and serve with Naan!!

Till my next post, take care everyone.

Thursday, May 1, 2014

Fiesta Salad with Creamy Chipotle Dressing


I made this easy breezy, colorful and healthy salad for a potluck recently. I forgot to take a picture that day, but this is an earlier file picture. Everybody loved it and wanted the recipe, so here it is:

Ingredients:
1 Lettuce head, 2 Tomatoes, 2 Cucumbers, 1 can Sliced olives, Corn (cooked if frozen), mixed peppers (yellow, red, green etc), 1 small bunch green/spring onion, cilantro (optional).

Dressing: 1/2 cup Olive oil, for all of these: sugar, salt and pepper, lime juice/vinegar - add to taste, 2-3 chipotle peppers in adobo sauce (canned) (as per desired spiciness), 1/4 cup sour cream. Blend everything in a mixer.

Topping: Crushed Doritos chips.

Method: Cut all the vegetables and put them in a salad bowl.Feel free to add other vegetables as per your liking. Pour the dressing over them and add crushed doritos. Mix lightly and serve.

The best part of this salad is that it is highly versatile. You can add or delete pretty much any ingredient as per your taste.

Works great for Cinco de Mayo potlucks!!

Wednesday, October 23, 2013

Curried Apple Soup


What do you do with too many apples???..........

This recipe was born out of the necessity to use the apples lying in my fridge for weeks. No one was ready to eat them; so I decided to make them into a soup :)

Ingredients: Apples - any variety - (chopped)- about 6-8 - small, Oil - 2 tsp + Butter - 1 tbsp, Garlic (chopped) - 4-5cloves, Black pepper - 1/2 tsp, Curry Powder - 1-2 tsp (I used the one we get in American stores/or use madras curry powder from Indian store - do not use Garam Masala), Chicken/Veg stock - 1 can (I used chicken stock as it gives a rich flaor), salt to taste.

Method: Heat a pan, add the oil and butter. Then add the chopped garlic, saute for 1 min and add 1/2 tsp black pepper powder and 1 tsp curry powder. Then add the chopped apples. Saute for 5 mins till apples are soft. Add the chicken/veg stock (adjust according to qty of apples - add some water if you are low on stock). Add salt to taste and the remaining 1 tsp curry powder. Cover and cook for 8-10 mins on med heat. Cool and grind/puree in a jar mixer. Garnish with cilantro.

The soup is ready in a jiffy!! Enjoy on a cold fall day to perk your spirits up!!

Till my next post, take care everyone!!

TIP: Adding a Granny Smith apple with other sweet apples gives a better flavor

Tuesday, October 22, 2013

Batata Bhaji (Simple Potato Curry)


This is a very simple Bhaji/dry curry cooked in almost all Maharashtrian homes. It is a favorite of kids and adults alike :) I add chopped garlic to this bhaji, but if it is for Neivedya (offering to god), I omit it.

The ingredients needed are:
Potatoes - 3-4 medium, Cilantro - chopped (for garnish), Garlic - chopped (optional) For tempering: 1 tbsp Oil, 1 tsp mustard seeds, 1 tsp cumin (optional), 1/2 tsp asofoetida, 1 tsp turmeric powder, 2 green chillies chopped/ 1 tsp red chilli powder, Curry leaves 3-4 (if you have them - it is ok even if you don't add), 1 tsp sugar, salt to taste.

Method: Boil and chop potatoes into cubes. Take oil in a pan and when hot add mustard seeds, cumin seeds, asofoetida, curry leaves, green chillies/red chilli powder. Add the cut potatoes and stir till tempering coats the potatoes. Cover for 2-3 mins. Add sugar and salt to taste and stir. Cover and cook for 3-4 mins. Add cilantro. Serve hot with Poli (chapatti/roti) or Varan-Bhat (Tuvar dal and rice)!!

Till my next post, take care!!

Saturday, September 21, 2013

Barley and Mixed Vegetable Soup


Hello everyone, I have been inactive on this blog for a long time now. Work and kids have kept me really busy. Still not sure when I can post regularly....... 
Anyhoo, last weekend I made this soup for a potluck. Everyone loved it and wanted the recipe, so I am posting this recipe especially for all my friends who wanted it that day……. 

This soup is my comfort food. It is really hearty and healthy – a real one pot meal :)
To make this soup you need:
Ingredients: 2 tbsp olive oil, 1 onion - chopped, 4-5 cloves of chopped garlic, 3-4 cups water or Vegetable/Chicken broth, ½ cup barley (uncooked), 2 Cups Mixed veg (carrots, beans, peas, corn),  1 zucchini cubed/sliced, 1 small can diced or crushed tomatoes/puree 4-5 fresh tomatoes, 3 tsp Italian seasoning, 1.5 tsp garlic powder, 2 tbsp sherry/red wine vinegar/lemon juice, 2 tbsp balsamic vinegar, 1 tsp paprika (optional), Fresh basil 8-10 leaves chopped and parsley leaves chopped to garnish, salt and pepper to taste.
Preparation Method:  Pressure cook barley and mixed veg with veg/chicken stock (2-3 whistles) – till barley is fully cooked. Meanwhile, in a pot, add olive oil. When hot, add garlic and onions, cook till it is soft. Add zucchini and cook till it is soft. Add Italian seasoning, pepper, garlic powder, paprika (optional) and 2 tbsp sherry wine vinegar/red wine vinegar/lemon juice and 2 tbsp balsamic vinegar and cook for 2-3 mins. After that add the crushed /pureed tomatoes. Cook for 3-4 mins.  After that add the pressure cooked mixed veg and barley. Adjust seasonings and add salt to taste. Simmer for 8-10 mins. Add chopped basil/parsley leaves. Serve hot. Enjoy :))
Till my next post, take care everyone!!

Monday, June 25, 2012

Corn Bhel (Sweet Corn Chaat)


Today I am sharing a very healthy and delicious twist on the traditional bhel recipe - Corn Bhel. If you are craving chaats and chatpata things, this is a quick and easy way to appease your tastebuds :)

Ingredients: Sweet Corn - 2 cups (frozen or fresh), Tomatoes- 2 chopped, Cucumber - Chopped 1, Onion - 1 small chopped, Cilantro for garnish, Sev - 4 tbsp.

Apart from this you also need these 2 chutneys essential for any chaat:
1. Sweet Jaggery/Date and Tamarind Chutney:  Soaked dates: 10-12,  Jaggery - 1/4th cup, Tamarind pulp -  1tbsp, Coriander powder-  1 tsp, red chilli powder -  1 tsp, salt to taste. Soak dates for at least 20 mins and then grind all the ingredients in a mixer. Cook for 5-8 mins till chutney is thick.

2. Spicy Green Chutney: Cilantro - 1/2 bunch, Mint - few leaves, green chilli - 4-5 (as per desired level of spiciness), lemon juice - 1/2 lemon, salt to taste. Grind all these ingredients in a mixer and pour into a container.

Method for making Corn Bhel:Microwave sweet corn for 5-8 mins till soft (not mushy). Then mix all the ingredients along with both the chutneys. Garnish with cilantro and sev and serve chilled or at room temperature. 

This is also makes a great item to carry for picnics or camping because unlike the traditional puffed rice (churmura), the sweet corn does not get soggy!

Monday, June 11, 2012

Lasoon wali Palak Moog Dal Bhaji (Spinach with split yellow lentils and garlic)


This bhaji/curry is really quick and simple to make and very healthy too. Luckily my kids love spinach, so it is my go to curry whenever I need to put dinner on the table really fast.

Ingredients: Palak/Spinach - 1 bundle, Moong dal - 1/2 cup soaked, garlic pods - about 5-6 chopped, Tempering: 3-4 tsp oil, 1 tsp mustard seeds, 1/2 tsp asofoetida, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chilli powder (optional) and salt to taste.

Method: Soak 1/2 cup moong dal in water for 15 mins. Cut and chop spinach and chop garlic too. Heat 3-4 tsp oil in a pan and add mustard seeds. When they crackle, add asofoetida, cumin seeds, garlic and turmeric. You may add red chilli powder if you want. Saute for 1 min and add moong dal. Cover and cook for 2-3 mins. Then add the chopped spinach. Cover and cook for 4-5 mins. Then add salt to taste. Saute for 3-4 mins till spinach and the dal are well cooked but not mushy.

Serve with hot poli/roti.

Monday, June 4, 2012

Nilgiri Korma/Kurma

This kurma dish is said to have originated from the area around the Nilgiris mountain range in Tamil Nadu known for growing fresh herbs and spices. It  tastes really fresh and different.

Ingredients:  2 cups Mixed vegetables, 1 Onion, Ginger Garlic paste 2 tsp, 2 small Cinnamon sticks, 2 Cardamom pods, 1 tsp Poppy seeds, 1/4 tsp cumin seeds, 1/4 tsp fennel seeds, 1/2 cup fresh grated coconut,  3-4 green chillies, 3 tbsp mint leaves, 3 tbsp cilantro leaves, 1 tsp mustard seeds, 1 tsp Coriander powder, 1/4 tsp turmeric powder, 5-6 Curry leaves, 2 tbsp oil.

Method: Cook the mixed vegetables in microwave/stove top till almost done. Chop and fry the onion, cinnamon stick, poppy seeds, fennel seeds, cumin seeds and grind it along with grated coconut, green chillies, mint and cilantro leaves. Heat oil in a pan and add mustard seeds, curry leaves, turmeric powder, cinnamon stick, cardamom and ginger garlic paste. Saute for 2 mins. Add the ground masala and coriander powder and cook for 2-3 mins. Add chopped vegetables, and salt to taste. Cover and cook for 5 minutes. Add lemon juice and garnish with cilantro. Enjoy with rice/roti.

I am linking this to: Palakkad Chamayal's SYF & HWS Series - Fennel Seeds started by Anu.

Monday, May 14, 2012

Chavli Farasbean Bhaji (Blackeye peas and french beans curry)

Today I am going to share a very simple and easy curry. It is a combination of chavli or black eye peas and french beans. So it is packed with protein and fiber.

Ingredients: 1 can black eye peas ( or 1 cup soaked overnight and pressure cooked). 1 cup french beans (cut into 1 inch pieces) or frozen ones, tempering - 3-4 tsp oil, 1 tsp mustard seeds, 1/2 tsp asofoetida, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp garam masala/goda masala, 2 tsp jaggery (optional).

Method: Heat about 3-4 tsp oil in a pan. When it is hot, add mustard seeds. When they crackle, add 1/2 tsp of asofoetida, 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp red chilli powder. Add the french beans and black eye peas. Saute for 3-4 mins. Add 2 tsp goda masala/garam masala and abt 2 tsp jaggery (optional) and salt to taste. Cook for 15-20 mins till everything is cooked. Garnish with cilantro and serve with rotis.

This recipe is being sent off to MLLA #47 started by Susan and guest hosted by Priya of Mharo Rajasthan's Recipes.

Monday, April 30, 2012

Nutella Pancakes with Blueberry Sauce


My kids love pancakes and they also love nutella so I decided to surprise them and combined their two favorites to make a great breakfast treat for them :) Needless to say that I had two happy campers that day.......

Ingredients for Nutella Pancakes: 1 cup 100% Whole wheat flour, 1/2 cup all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1/4 teaspoon salt, 2 tablespoon sugar (adjust according to taste), 1 &1/2 cups milk approx (adjust according to need), 1 tsp Vanilla essence, 2 tsp oil, 1 egg, 1 tbsp butter, 4 tbsps Nutella (soften for abt 5-8 secs in a microwave).

Procedure: Take a bowl and mix together the wheat flour, all purpose flour, baking powder, baking soda, salt and sugar. Add the egg, oil, vanilla essence, Nutella, milk and butter. Mix till smooth preferably with a hand mixer. Take care that the batter is not too runny. Heat a frying pan over medium high heat and grease it lightly. Pour the batter onto the pan, using about 1/4 cup for each pancake. 

Cook on both sides and serve hot with blueberry syrup (see recipe below) or any other syrup of your choice. I had some blueberry's left over from the previous week so I used them to make the syrup.

Blueberry Syrup: Combine 1 cup blueberry's, 1/2 cup sugar (adjust according to taste) and 1 cup water in a saucepan and cook till the berry's are soft and the mixture is thick (about 5-10 mins). Add1/4 tsp vanilla essence, 1/4th tsp nutmeg powder, 1/4th tsp cinnamon powder and stir. Serve with pancakes!

Tip: For people who do not eat eggs, you can omit them and add 3 tsp baking powder and 2 tsp baking soda instead.

Sending this off to:

Spotlight - Healthy Breakfast Ideas and Healthy Diet - Breakfast - guest hosted by Roshni's Kitchen started by Priya's Versatile Recipes.