Tuesday, August 3, 2010

Grilled cottage cheese

When it comes to Indian starters, we always think of deep fried brown objects (samosa, pakoda)- I call them UFO's (Unidentified Fried Objects). A simple starter will be grilled paneer or cottage cheese cubes. My simplified version on a very famous north Indian starter- Paneer tikka masala (Grill em and dig in)-

  Ingredients- 
1 cup paneer/cottage cheese (cut them in cubes)
1/4 cup thick yoghurt
1 tsp red chilli powder (paprika powder)
1/4 tsp turmeric powder
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tsp corriander powder and 1 tsp garam masala (salt to taste)

Preparation- 
In a bowl mix yoghurt, chilli powder, turmeric powder, ginger n garlic paste, corriander powder, garam masala and salt- it must be mixed to a smooth paste. Put the paneer cubes in this paste along with chopped corriander leaves and mix them thoroughly. Cover and keep it in fridge for marination. After a couple of hours, put the paneer on skewers and grill till golden brown. Enjoy them with hot chilli sauce!













Sunday, August 1, 2010

Stuffed spinach roti!


The dark clouds threatened rain and my stomach was rumbling with hunger pangs- Me gazing the pitter patter of rain drops thought- why not cook something different and spicy? I did not have much time as my television enticed me to the usual drama...I tried out this stuffed spinach roti and took me flat 30 minutes to make them. Rushed to my favorite couch and enjoyed my usual dose of drama junk with piping hot roti's and pickle-



Ingredients-

Wheat flour, spinach, salt for the base
Crumpled tofu/cottage cheese(paneer), finely chopped onions, crushed and chopped garlic, dash of pepper, chopped green chillies, garam masala/curry powder, salt according to taste for the filling.

Preparation-

The spinach has to be washed and boiled in water till they soften. Grind it to a fine paste. In a big bowl mix wheat flour (2 cups), spinach paste (about 1 cup) and salt till they become a smooth dough- the trick is avoid mixing water to make the dough. With the help of spinach paste knead the wheat flour to a smooth dough (if need be use oil to knead the dough).

For the stuffing- In a bowl mix the crumpled tofu/paneer, chopped onions, garlic, chillies, pepper and spices. I used the garam masala to bring in some flavor (you can choose to omit the spices). 
You can add in your own creativity for the filling like ginger, chopped corriander leaves, mashed potatoes...



Cooking- Take a small ball of dough in your fist and flatten it with a rolling pin. Take about two spoons of filling and place it in middle of the flattened dough. Fold the sides with the filling in middle so that it appears as a small pouch.  


                       








Flatten this pouch again with the rolling pin using a bit of flour so that it does not stick to the surface. Cook this roti in a shallow frying pan with oil till they become golden brown on both sides. Enjoy it with yoghurt and pickle!




Sunday, July 25, 2010

Simple home food...

It is really sad that people don't cook at home these days. It has become a trend to go out and discover new restaurants rather than cook at home. Cooking is an art and if you keep the recipes simple, you can discover the joy of cooking great food- Try out this north Indian dish called Rajmah chawal- really tastes great for dinner with friends- Rajmah is nothing but red kidney beans cooked in a rich gravy which can be eaten with naan/roti or steaming hot rice. I love Rajmah with rice (chawal). The only effort that goes in this dish is cooking the kidney beans- You have to soak it overnight and cook it in a pressure cooker/steamer till it softens and melts in your mouth- If pressed for time, simply grab a tin of ready to use kidney beans (that has already been cooked). 


Rajmah Chawal

Ingredients to cook Rajmah (Red kidney beans)

2 cups red ked kidney beans (soak it in water overnight)
1 big tomatoe - chopped
2 onions - chopped
1 spoon ginger grated
1 red chilli
2 garlic pieces crushed and chopped
1 tablespoon cumin seeds
1 big spoon corriander powder
salt according to taste
Bay leaf
Cardamom seeds- crushed
Cinnamon stick (small piece)
dash of black pepper
1 teaspoon paprika powder or red chilli powder
Let's get cooking Rajmah- 

First cook the soaked kidney beans in a pressure cooker or steamer for 30 to 40 minutes till they soften - The test is once they are cooked try crushing them with your thumb- the kidney bean should crush without any effort. In a wok, heat some oil. Once the oil is hot, put in the cumin seeds, cinnamon stick, bay leaf, garlic, ginger and chopped red chillies. Now throw in the onions and cook them till they become golden brown. Add the chopped tomatoes and keep blending the ingredients till they become a thick paste. Now comes the spices- Add corriander powder, crushed cardamom seeds, pepper, salt, paprika powder. Stir fry for 3-4 minutes until the oil separates from the mixture and it becomes a thick gravy. Add the cooked kidney beans with 2 cups of water and allow the beans to blend well with the gravy. Close the wok with a lid and allow the beans to cook with the gravy for 10 to 12 minutes on a low flame. After 10 minutes, remove the lid and lightly smash the kidney beans while mixing. Add a spoon of butter and mix the kidney beans thoroughly so that it takes the essence of butter. Garnish with chopped corriander leaves- Cook some basmati rice and enjoy your kidney beans!










Saturday, July 17, 2010

Summer Barbeque

Being a vegetarian is pretty tough (especially when you have people eating meat all around you). The entire process of barbeque is always focussed on meat- Being vegetarian doesn't have to be boring and here is the proof-  I grilled vegetables with herbs and it turned out really cool- Grab bell peppers, zucchini, tofu or paneer (cottage cheese), cherry tomatoes, mushrooms- cut them in blocks or chunks. Dab the vegetables with herbs (oregano, rosemary, basil)- olive oil and salt- put them on a skewer and grill on.... I also dabbed a bit of butter and salt on some corn cob and grilled them with the vegetables- Yum!                                     



The best part is these grilled vegetables make a great sandwich! Put them on a toasted bread and enjoy a different kind of sandwich. And it doesn't take much time to make either! 



Monday, July 5, 2010

Mushroom Pulav

You can do so much with rice-  I have lost count of the varieties that I keep making.... You can mix and match different spices, vegetables and come up with something special- I got way too many mushrooms on sale  and my fridge was literally bursting with them :(

The problem with mushrooms is they don't have shelf life and you have to use them as soon as possible- So, I cooked rice with mushrooms, bell peppers, peas, corn with spices. Try it out for a good lunch time!

Ingredients- Mushroom (diced), Bell peppers (red and yellow variety- use green if you have), peas, sweet corn, uncooked rice (washed and soaked in water for half an hour)-

Spices- corriander seeds (1/2 teaspoon), cumin seeds (1/2 teaspoon), green cardamom (3 pieces), dash of Ajwain seeds- crush them and keep it aside-

Apart from that keep crushed garlic, bay leaf, chopped ginger, cinnamon stick, dash of nutmeg ready!


Preparation- We need to cook the rice first- In a wok, add liberal dose of oil. Once the oil is hot,  add cumin seeds, cinnamon stick, one bay leaf, green chillies, crushed garlic and ginger. Allow the oil to absorb the garlic and ginger. Toss in the rice with two cups of water and allow the rice to cook (for one  cup of rice you need two cups of water). You need to cook the rice first on a high flame and as the water starts evaporating reduce the flame. Allow the rice to cook on a low flame for five minutes.

In a separate wok, pour in oil and stir fry mushrooms with bell peppers, corn and peas. Add the crushed spices, salt and stir fry the vegetables till they become tender and not mushy. Add the stir fried mushrooms to the cooked rice. Garnish it with fried cashew nuts and chopped coriander leaves to enjoy a good meal! Serve it with papads and raita for a great experience :)

Saturday, July 3, 2010

Spinach cooked with cottage cheese...

I love Paneer (cottage cheese) and any recipe tastes great with it! Especially if you are not a huge fan of spinach, then try making it with paneer and boy you will love it. This recipe is very popular in northern India. Here is my take on palak paneer- Enjoyyyyyyy


Ingredients- Spinach (about 500 gms), cottage cheese (cubed- about one big cup)
For the Gravy- you need 2 onions (finely chopped), garlic (3-4 cloves-crushed and chopped), grated ginger (about a small tablespoon), medium sized tomatoe (finely chopped)- the spices that go in are- cinnamon stick, cumin seeds, bay leaves, a little bit of ajwain (carom seeds), garam masala, corriander powder, amchoor powder (dried mango powder), dried red chillies (2 pieces) and of course my favorite chopped corriander leaves!   

Preparation is simple- We need to wash the spinach leaves, and boil them a bit in water till they become soft- once they are soft blend them in a mixer to a paste and keep it aside- Now get the gravy ready- In a wok, pour oil (liberal dose), and once it becomes hot add the cumin seeds, garlic, ginger, bay leaves, cinnamon stick, a bit of ajwain or carom seeds-When the garlic is golden brown add the chopped onions, dried red chillies and roast them till they are golden brown. Toss in the chopped tomatoes and keep mixing the ingredients till the tomatoes blend with onions and becomes a paste. 



Now comes the spices- Put in the garam masala, corriander powder(about a big tablespoon each) and amchur powder (just a dash of it). Cook the ingredients till the masala blends and the mixture starts to become a thick consistency of a gravy. Add salt according to taste. 



Add in the blended spinach to the gravy and cook till spinach loses its raw taste and takes in the spices. Add the bowl of cottage cheese towards the end and cook it on a low flame for around 5 minutes. Before removing it from fire, add a big tablespoon of butter and blend in till the butter melts. Garnish it with chopped corriander! There is a slight variation in this recipe- Usually, the cottage cheese is deep fried (separately) in oil before mixing it with spinach. I simply love to keep the flavor of cottage cheese and mix it without frying it in oil. 



Serve it with hot rotis- yum!

Friday, July 2, 2010

Spice up your world....

I wanted to highlight some of the spices used in Indian cooking- 

Garam masala- (hot masala powder)- well, the recipe differs from region to region and I am pretty much sure that you will get a decent brand from your local market- Garam Masala is a culmination of various spices like- cumin seeds, shahi jeera or black cumin, cinnamon, black pepper, cardamom (Green, black and brown varities), nutmeg, coriander seeds, fennel seeds (may contain traces of garlic powder, ginger powder, turmeric powder, red chilli powder- depending upon the brand). Using Garam masala will add good authentic Indian flavor to your food.








Another powder which I most commonly use is the hot curry masala powder. This is similar to garam masala but has a different and strong flavor than Garam masala- This masala not only contains similar spices to that of Garam masala but also asafoetida, mustard seeds, caraway, coriander seeds and brings in a little bit of color to your food (because of turmeric).


Corriander powder- I love using this one and tend to add it to almost all my cusine because of the exotic flavor it brings to the food.


Turmeric powder- Bring that lovely color to your food with turmeric powder- it is really good for health! 
To get a tangy taste to your recipe you can even use amchur powder (made from dried, ground mangoes)- A dash of this powder in vegetables wouldn't hurt and gives a nice tangy flavor-

Bay leaves gives you an exotic aroma to any gravy or rice and I do use it a lot along with green cardamom-


I love adding a bit of Ajwain seeds (Carom seeds) for medical reasons- It helps reliving gas from your stomach- 



There are many more masalas that can be used to bring a good flavor- I have often seen that sticking to the basic ones really helps and you can keep trying out different ones till you feel a particular combination gets your taste buds tingling! There is no hard and fast rule for the masalas- My mom always used to tell me- Keep it simple for the real flavor to come through :)










Monday, June 28, 2010

Mushroom Mattar


I am not so fond of mushrooms- When I tried my hand at this north Indian recipe, I have started enjoying Mushrooms and this one is real simple and tastes great with rice or naan! 

                               Mushroom and peas cooked in a gravy-


Ingredients- Sliced mushrooms (about half a kilo), 1 cup frozen peas (thawed and ready to use)
For the Gravy- 3 onions finely chopped, 1 tomato finely chopped, cinnamon stick, cumin seeds, bay leaves, pinch/dash of cardomom powder for flavor, crushed garlic 2 big pieces, a little bit of chopped ginger, garam masala, curry masala powder, corriander powder, chopped green chillies (about 2) and corriander leaves for garnishing-

First step is the Gravy- In a wok, add liberal dose of oil. Once the oil is hot,  add cumin seeds, cinnamon stick, one bay leaf, green chillies, crushed garlic and ginger. Allow the oil to absorb the garlic and ginger. Add the chopped onions and fry it till the onions lose their raw taste and becomes translucent. Put in the tomato and fry it till it mixes thoroughly with onion and forms a paste. Now comes the masala- add a spoon of garam masala, corriander powder, curry masala powder and allow the contents to cook into a thick paste.


Add salt according to taste. Now pour in two glasses of water to make it to a thick pouring consistency liquid gravy. Toss in the chopped mushrooms and peas to this gravy and allow it to boil till the ingredients blend well. Towards the end, add a dollop of butter and chopped corriander to enhance the taste!




Wednesday, June 23, 2010

Vibrant Vermicelli

With the football fever around you hardly feel like cooking at home- We land up ordering pizzas before the game. Absolutely sick and tired of eating pizzas, I decided to do some fast cooking- I remembered having a packet of vermicelli (rice noodles or fedelini) and decided to toss it up with some vegetables in fridge- Took me half an hour to prepare and simply vanished within seconds when served :)


Ingredients- Grab all the vegetables that you can find in your fridge- Peas, carrot, beans, Cauliflower, broccoli... cut them and keep it aside. Empty the packet of vermicelli on a hot frying pan and dry roast it till it is light brown. In a wok, heat some oil. When the oil is hot - toss in cumin seeds, peanuts (optional), cashew nuts, green chillies or red dried chillies and fry it till golden brown. Now toss in the vegetables and give a good swirl. Add salt according to taste. Once the vegetables are tender, pour in two cups of water (for two cups of vermicelli) and allow it to boil. When the water is boiling add the roasted vermicelli and allow it to cook with the vegetables. When the vermicelli is cooked and water has completely dried up add in some butter or oil and give it a good toss. This will stop the noodles from sticking to each other and give an enhanced taste. Before serving, add in chopped corriander leaves and enjoy your football game! Tastes great with hot chilli sauce-



Tuesday, June 8, 2010

spicy powder....


        


I love the spicy powder with my Idli/dosa- For those who wonder what exactly is this powder, here are the full details- Spicy powder or gun powder (nick name) is a powder made of lentils and dried red chillies- Mix it with oil and it can be used as a sauce with south Indian dishes like dosa and idli. I tend to add this powder when making vegetable stir fry as it adds special flavor with appropriate spice! All you need is two kind of lentils- Channa dal (also called as split chick peas without seed coat) and white urad dal (white lentils). We need one cup each of the above lentils dry roasted till golden brown. Now comes the spice- dry red chillies. I use 5 big ones- If you need the powder to be really spicy add more and vice versa for less spice. Dry roast these red chillies and set aside. In addition to the above ingredients, dry roast 50 to 70 grams of sesame seeds. Grind all the dry roasted items to a fine powder and viola you have the spicy powder! Check out my spicy idli's- This powder sure adds a special spicy kick :) - 


Check out this version from one of the blogs I follow- http://eq-myblog.blogspot.com/2010/07/molaga-podi-or-red-chilli-powder-is.html

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