Friday, June 10, 2011

Carrot-paneer stuffed roti (parantha)

Carrot works great with paneer and onions. I accidentally stumbled on this combination and boy am I glad to have found it! The stuffing requires grated carrots, crumbled paneer with finely chopped onions and spices. You can be creative with the stuffing and it tastes great with raita/pickle.


What goes in?

For the stuffing-

Grated carrots- 1 cup
Finely chopped onions- 1/2 cup
Crumbled paneer- 1/2 cup
Dry roasted cumin seeds (1 tsp)- gently crushed
Black pepper- crushed 1/2 tsp
Oil
Salt according to taste
1/2 tsp garam masala (optional)


For the base-


1 1/2 cup wheat flour
water for kneading
1 tsp oil
1/2 tsp salt


Preparation- 


  • Knead the flour with salt and water to a smooth dough (add oil towards the end). Set it aside.
  • In a separate bowl, mix grated carrot, paneer, onion, and the rest of the spices mentioned above. 
  • Toss the filling well with oil and ensure it is a dry mixture and not soggy.  Some people tend to saute carrots and onion before mixing with spices for filling. But I tend to use it raw (the carrot flavor comes out really well, if used raw).
  • Once the filling is done, rest is easy!
  • Take a small ball of dough and flatten it with a rolling pin.
  • Add around 1 tbsp of filling in middle and fold it to a pouch (with filling in middle).
  • Flatten this pouch on a lightly floured surface to a medium sized round shape.
  • Cook the roti (both sides) on a frying pan with sufficient oil.
  • Serve hot with mango chutney/pickle.

Wednesday, June 1, 2011

Born out of necessity, devoured for its taste- Corn Pulav!

The title says it all, doesn't it? It's a simple rice dish enhanced by spices and corn. Works well with raita or a simple dal. There comes a time when you don't have veggies in your fridge and running out for groceries is a tiring task. To the rescue, out came tumbling from my freezer a small pack of frozen sweet corn and frozen peas and with basmati rice I pulled out a good concoction for dinner. I would say this is one of the easiest quick fix for dinner and you don't have to sweat for this recipe. Why not give it a shot?


What goes in?

1 cup uncooked Basmati rice
1/4 cup frozen peas
1/2 cup frozen corn kernel
chopped green chilli - 1
minced garlic 1/2 tbsp

Spices?

1/4 tsp crushed black pepper
Cinnamon stick - 1 small piece
1 bay leaf
Cumin seeds 1 tsp
dash of garam masala powder
cardamom - 2
salt according to taste


Bring on the magic-

Wash the rice thoroughly and cook it on a medium flame in a non stick pan with one cup of water. Once the rice is cooked, keep it separate. In another pan, heat oil and add cumin seeds, cinnamon stick, bay leaf and cardamom. As the oil absorbs the flavor and cumin starts sputtering, add green chilli pieces and minced garlic. Cook for a couple of seconds before adding peas and corn. Add garam masala, salt, crushed pepper and cook for 5 minutes. Add cooked rice to this mixture and combine everything till the rice gets incorporated with the spices. Enjoy with dal!

Tuesday, May 17, 2011

Tofu in a spicy gravy!

You are either a Tofu lover or you simply hate it- I have seen strong followers and avoiders of Tofu. I love tofu and believe that it can be cooked to make an avoider into a follower. My husband does not like tofu. So what do I do? Masquerade Tofu as paneer and cook it in a good spicy gravy and pass it on as paneer gravy. Verdict? Clean bowled! The dish was a huge success-
Ingredients-

200 grams Tofu- not firm, a little crumbly (cut in cubes)
2 large onions- chopped 
1 tsp grated ginger
1 tsp minced garlic
1 tomato- chopped
1 green chilli (cut in pieces)
1/2 cup yoghurt
coriander leaves - chopped finely (about 11/2 tbsp)
salt according to taste
cooking oil

Spices used-

1/2 tsp garam masala
1/2 tsp red chilli powder
Freshly ground pepper
1/2 tsp turmeric powder
2 green cardamom
1 bay leaf

Preparation-

In a wok, add oil and once hot, add cardamom and bay leaf. Allow the oil to soak in the flavor of cardamom & bay leaf. Add onions with green chillies and fry them for couple of minutes. As the onions turn golden brown, add tomatoes with garlic and ginger. Cook them on a low flame for 5-8 minutes (till the tomatoes become mushy). Add garam masala, turmeric powder, red chilli powder and mix well. Add 1/2 cup yoghurt and cook on a low flame for few minutes. Allow the yoghurt to absorb the spices and blend well with the mixture. Adjust salt according to taste. To make it into a good gravy consistency, add 1/2 cup of water and cook it on a medium flame. Add Tofu and allow it to absorb the gravy with spices. Gently mix it and cook for a couple of minutes. Don't over mix it as the tofu will crumble completely and become a paste. Add freshly ground pepper and sprinkle coriander leaves for garnishing. Serve hot!

Vegetable Jalfrezi

This one is a simple and easy to cook recipe-Vegetable stir-fry with Indian spices. Bring on the vegetables and saute it with coriander powder and garam masala to create a perfect infusion. You can vary the vegetables for this dish and spice it up with red chilli powder.



What do we need? 


Vegetables used


Cauliflower florets - 1 cup
Peas - 1/2 cup
Potatoes - chopped in cubes - 1 cup
Carrot- chopped in slices - 1 cup
Green bell peppers - 1/2 cup
Green chilli - 1 (chopped) or Broken red chilli pieces
Onions - 2 medium (sliced)
Tomato- 1 (blanch it, remove the skin, deseed it and then chop to bits)

** Note, the cup size measurement usually varies from household to household. I used a small sized serving cup, you could use a small soup bowl or cup. what matters is the spice level- if you can handle good spice, notch it up a bit higher and vice versa.

Spices used


Chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Ginger (minced)- 1/2 tsp
Garlic (minced) - 1 1/2 tsp
Salt according to taste-


Preparation-



  • Step 1 will be to blanch the chopped vegetables (cauliflower, carrot, potatoes). All the vegetables take different cooking time, so you will have to be patient with each vegetable. For example, potatoes take longer time to cook whereas cauliflower takes lesser time and carrot takes medium time. Get the water boiling and boil the potatoes first- a word of caution, don't over boil anything- the vegetables should be tender and cooked not mushy. Once the potatoes are cooked to a medium level, add the carrots and after a few minutes add cauliflower florets and in the end peas-
  • Alternatively, you can microwave the vegetables till tender/soft (not mushy).
  • In a wok add oil (about 2 tbsp) and once hot, add cumin seeds.
  • As the cumin seeds start to sputter, add green chillies/broken red chilli pieces, onions and cook them till onions become golden brown.
  • Add minced garlic and ginger and cook for few minutes
  • Add tomatoes and cook the ingredients on a medium flame for a couple of minutes.
  • Add the boiled vegetables and green bell pepper.
  • Spice it up with red chilli powder, coriander powder, turmeric powder and garam masala
  • Add salt and about a tablespoon of oil and toss the vegetables together with the spice.
  • Saute the vegetables for 5-8 minutes- Add chopped coriander leaves for garnishing and serve!


Thursday, April 21, 2011

Hello Blogging world (Sweet modakam/vella kozhukattai)

Good to be back on my toes again- with so much going on, I had to take a temporary leave from blogging. I missed it terribly :( Now I am  back.... There is a religious tradition that I love observing called "Sankata hara chaturthi". This is a fasting ritual for Lord Ganesha who will drive away your worries. A good way to please my ganesha is to prepare his all time favorite delicacy- Modak! More than lord Ganesha, I am fond of this sweet and have the tendency to gorge on it shamelessly :P (all in god's name..). It is a simple preparation made out of Jaggery, rice flour and coconut. If you haven't tried it so far, you have no idea what you are missing!!!




Small little sweet modaks (vella kozhukattai/vella kolukattai) 


Steamed sweet dumplings-:

Ingredients-

Rice flour - 2 cups
Jaggery - 1 cup
Grated coconut- 1 cup
Cardamom powder (dash of it for flavoring)


Preparation-

Dough preparation-

  • Boil two cups of water in a wok. As it begins to boil, add one spoon vegetable oil and switch off your gas.
  • Remove the boiling water from your stove and stir in the rice flour slowly.
  • Keep mixing the flour with water till it becomes a smooth dough.
  • If your dough is too watery and sticky, add a bit of flour to achieve consistency. Alternatively, if your dough is too dry, add a bit of water to achieve good consistency.
Filling preparation-
  • Usually we get jaggery in blocks or chunks from store. Crush them with a rolling pin to a powder consistency.
  • On a low flame, melt the jaggery in a pan.
  • As it starts to melt, add grated coconut and cardamom. Mix thoroughly till the coconut gets incorporated into jaggery.

Final preparation- 

  • Take a small ball of rice flour and flatten it with your hand.
  • With your fingers press the middle portion of the flattened dough so that it resembles a small cup.
  • Fill about half a spoon of the filling in middle.
  • Close the dough with the filling in middle and shape the top to a small pointed dome.
  • Prepare the rest of the dough the same way (with filling in middle).
  • Steam them for about 8-10 minutes- Enjoy!

Saturday, March 26, 2011

No fuss, flavorful couscous salad

I am not a salad person. Sad, but true... However, I am trying to work on my salad eating skills! Yesterday, for lunch, I got a bowl of ready-to-go couscous salad from the store. I loved the flavors and what caught my attention was the combination of couscous and chickpeas. Really delicious....I then recreated the salad with a hint of cumin and coriander spices and it gave a magical touch to my salad. Working with couscous is so easy. No fuss at all!

Ingredients-

couscous - 1 cup
1 small red onion- chopped finely
chick peas -1/2 cup
carrot - 1/2 cup shredded
parsley - 1 tbsp
1/2 cup shredded celery
garlic- 2 cloves (finely chopped)
ginger - grated, 1/2 tsp
salt (according to taste)
cumin seeds - 1 tsp (crushed lightly)
coriander powder - 1/2 tsp
lemon juice - 2 tbsp
olive oil - 3 tbsp
crushed black pepper- 1/2 tsp

Preparation-

Place couscous in a large bowl. Bring around 1 1/2 cups of water to boil. As the water starts boiling, remove from fire and pour it over couscous and cover the bowl. Allow it to steam for five minutes. Couscous will absorb the water and soften. After five minutes, gently separate the couscous grains with a fork and ensure they are not sticky. Add carrots, onion, garlic, ginger, parsley, chickpeas and celery. Toss the couscous well with the vegetables and chickpeas. In a separate bowl, mix lemon juice, olive oil, coriander powder, crushed cumin seeds, black pepper and salt. Combine well, till the spices are incorporated in the oil. Pour this oil mixture to couscous and mix them thoroughly. Serve and enjoy your salad!




Wednesday, March 23, 2011

Raw banana curry/poriyal

I love raw bananas- My mom is an absolute genius when it comes to making something delicious out of them! I have literally grown up gorging on the stir fry she would make of raw bananas. Funny thing is, my husband hates them :( - He abhors raw bananas and I seldom cook them. The other day, I was shopping and found these gorgeous looking green bananas. I don't like to cook for myself but then I decided to treat myself with a stir fry that would make my mom proud. So, this dish is just for my taste buds and boy did they feel pampered :) - When was the last time you cooked to pamper your own taste buds???


Ingredients-

500 gms Raw bananas
mustard seeds 1/2 tsp
1 green chilli (chopped)
1 dry red chilli broken into two
turmeric powder 1/2 tsp
salt according to taste
curry leaves (couple of leaves, to enhance flavor)
cooking oil - 2 tbsp

Preparation-

Steam the raw bananas (with their skin) till they become soft and tender. Peel the outer skin and discard it.   Chop the inner pulp into cubes or slightly mash them (depending upon the extent to which they have been steamed). In a wok, add oil. Once the oil is hot, add mustard seeds and allow them to sputter. Add red chilli pieces, green chilli pieces and curry leaves. Cook for a couple of seconds before adding the chopped/mashed raw banana pulp. Toss well. Add turmeric powder and adjust salt according to taste. Cook the bananas till light golden brown. Serve with hot steaming rice!

Sunday, March 20, 2011

Cardamom buns!

If I had to chose a flavor, I might be very confused between cinnamon and cardamom! I loveeeeeeeee both and can't get enough of them :) - Both are versatile and can be used in sweet bakery items and can simply enhance an Indian gravy. I love cinnamon in my coffee and always drink my milk with cardamom pods in them. This time, instead of using the usual cinnamon, I tried my hand with cardamom and boy, the buns were awesome. Before I start off again with my ramblings on cardamom and cinnamon, here is my recipe for cardamom buns! Enjoy-



Ingredients-

500 gms all purpose flour
50 gms sugar
pinch of salt
30 gms butter (melted)
12 gms dry yeast
2 tsp cardamom powder
1 egg yolk
250 ml warm milk
1/2 cup raisins

Preparation- 

Activate the yeast by mixing it in a small cup of warm water and a tsp of sugar. Set it aside for five minutes. In a separate bowl, mix flour with salt, sugar, raisins and cardamom powder. Start mixing the flour with the help of yeast mixture. Slowly, blend in the egg yolk, melted butter and warm milk. Knead the flour with your hands for five minutes till it gets a good texture. Place the dough in a separate bowl and cover it with a damp tea towel. Allow the dough to raise for an hour.



Once the dough has risen, knead it for a couple of minutes on a lightly floured surface. Divide the dough into medium sized balls. Take one dough ball and roll it into a strip. Tie the strip into a knot. Work in a similar fashion on the rest of the dough. Line a greaseproof paper on a baking tray and place your buns on the tray. Cover the tray with a damp cloth and allow the buns to raise a bit for 10-15 minutes. Coat each bun with a bit of butter and pop them in a preheated oven for baking (@ 200 degree celsius). Bake the buns till golden brown. Enjoy!!!




Wednesday, March 16, 2011

Chilli naan with spicy paneer butter masala

Such a comforting food- naan with paneer gravy. Makes you forget all your worries and simply indulge in the exotic flavorful spices. Most of the people I know love paneer (cottage cheese)- You will love it more when it comes in a rich, spicy tomato gravy- dunk the coriander and chilli naan in this gravy and enjoy an exquisite taste of flavors!

Chilli & Coriander naan-

Ingredients-

1 1/2 cup all purpose flour
warm water to knead the dough 
1 1/2 tbsp yoghurt
1/2 tsp sugar
1/2 tsp salt
pinch of baking soda
1 tsp yeast
chopped coriander leaves (1 cup)
finely chopped green chilli pieces (about a tsp) 


Preparation- 
  • Dissolve yeast in a small cup of warm water with sugar. Set it aside for five minutes (allow it to froth)
  • In a large bowl, mix salt, baking soda and flour. 
  • Add yoghurt and start mixing the dough with the help of yeast water. 
  • Add warm water and work on the dough for 5 to 10 minutes- Knead till it becomes soft and elastic.
  • Place the dough in a clean bowl and cover it with a damp tea towel. Put it in a warm place and allow the dough to double in size (should take an hour)
  • Once the dough has risen, knead it gently for few minutes on a lightly floured surface.
  • Divide the dough into medium sized balls.
  • Take one dough ball and flatten it to a small circle- sprinkle coriander and chilli pieces in middle and fold the dough into a pouch (with filling in middle).
  • Flatten this pouch on a lightly floured surface into a teardrop shape or oval shape.
  • Work on the rest of the dough in a similar fashion and place it on a baking tray.
  • Brush it lightly with butter and pop them in a pre-heated oven for baking.
  • Bake till it is puffy and golden brown in color (@200 degree celsius)
Paneer Butter Masala- (restaurant style)

Ingredients-

250 gms paneer (cut into cubes)
Butter (for cooking)

** Tip- You can fry paneer before mixing it with the gravy. Normally, I use it raw.
If your store paneer is hard and rubbery, chop them in cubes and put them in hot water for a couple of minutes, allow it to soften- then use them in cooking.

For the gravy-

Bay leaf-1
Clove-1
Cinnamon stick -1 (about one inch)
Broken dried red chilli pieces-1
Coriander seeds crushed (1 tbsp)
Chopped tomatoes (3)
One medium sized onion (chopped)
Crushed and chopped garlic - 1 tsp
Grated ginger - 1 tsp
Coriander powder - 1/2 tsp
Red chilli powder- 1/2 tsp
Fresh cream- 1 tbsp
Kasoori methi leaves crushed (1/2 tsp)

Preparation- 

Heat 3 tbsp butter in a frying pan. Add bay leaf, clove, cinnamon, red chilli pieces and crushed coriander seeds. Fry them for a minute. Add onions, garlic and ginger. Saute them for few seconds. Add tomatoes with red chilli powder and coriander powder. Cook the ingredients till oil leaves the masala. Puree the mixture. Heat about a tbsp of butter in another pan. Add the pureed mixture and cook for a couple of minutes. Add paneer pieces and salt. Add a cup of water and cook the paneer on a low flame for 5-8 minutes. Add kasoori methi and cook the paneer mixture for couple of minutes. Remove from heat and mix in the cream. Serve hot with naan!



Sunday, March 13, 2011

Apple & Cinnamon rolls

My baking story begins in a super market- I spot a big sale on apples and buy them without thinking. The burden of impulsive purchase lies heavily on my heart and I try to eat my apples everyday. So, here I am, eating apples in the morning, noon and night- Now, I am sick and tired of eating them. After a week of indulging in apples, I don't even want to look at them. Luckily, there are only three apples left and I don't feel like eating them anymore. They are sitting on my table in a bowl and glaring at me...Finally, I am thinking of using them in a pie? cake? - Guess what happened to my apples??

Viola, Apple Cinnamon rolls-


Ingredients- (for the base)


2 cups flour
3/4 tsp salt
1/2 cup raisin
1/2 cup milk (warm)
1/4 cup warm honey
1/4 cup melted butter
1 egg
2 1/2 tsp yeast

Ingredients- (for the filling)

1 cup chopped apples (chopped to tiny bits)
2 tsp cinnamon
1/4 cup melted butter
1 cup brown sugar
1/2 cup chopped nuts (I used almonds- can use walnuts/pecan nuts)
1/2 tsp cardamom 

Preparation- dough

In a bowl, dissolve yeast in milk, honey and melted butter. Set it aside for five minutes. In another bowl, mix salt and raisins with flour. Pour in the yeast liquid with egg. Slowly, start kneading the flour- Dump the contents on a lightly floured surface and patiently work on the flour for 10 to 15 minutes. Once kneaded, the flour should be smooth and silky. Place it in a greased bowl and cover it with a damp tea towel. Allow the dough to raise for an hour.

Preparation- filling

In a bowl, mix apples with cinnamon, cardamom, butter, sugar and nuts. Blend well and keep it aside.

Final preparation- 

Once the dough has doubled in size, punch out the air and knead it gently on a lightly floured surface. With a rolling pin, start rolling out the dough into a flat square. Brush melted butter on the dough. Dump the apple filling in middle and spread it gently on the dough (all around the flat square). Start rolling the dough along the long edge till it is completely rolled up into a big log. You have to do it gently and ensure that the apple filling does not fall out. Slice the dough into equal sized pieces and place it on a baking tray. Cover it with a damp cloth and allow it to raise for 15-20 minutes. Give it a quick egg wash (egg beaten with milk or water). Bake them in a preheated oven @ 175 degree celsius till golden brown. Enjoy!

Friday, March 11, 2011

Rosemary Focaccia

Also known as Italian flat bread, Focaccia is one of my personal favorite. You can mix and match different ingredients and come up with something spectacular.  I got to work again with my favorite herb- rosemary and my whole house smelt so good after baking this :)


Ingredients-
3 cups all purpose flour
2 tsp dry yeast
luke warm water
olive oil
1 small red onion (sliced)
3-4 garlic cloves (crushed and chopped fine)
rosemary leaves
salt (1/2 tsp)
5-6 Black olives (optional)

Preparation-
  • Sift the flour and salt in a large mixing bowl. Add in the yeast.
  • Pour in warm water, crushed/chopped garlic, olive oil and knead the dough on a lightly floured surface (for good 10 minutes)
  • The dough should be smooth and elastic.
  • Once done, place the dough in a greased bowl and cover it with a damp tea towel.
  • Leave it in a warm place for an hour till it doubles in volume.
  • After an hour (when the dough has doubled up), punch the air and knead the dough again for 2-3 minutes.
  • Roll out the dough to a large circle (about 1 cm thick)and transfer to a greased baking tray.
  • Brush the dough generously with olive oil.
  • Sprinkle the sliced onions, chopped rosemary and some salt on the dough (generally sea salt is used- I just used the regular salt) - Press them gently on the dough so that they stick and get embedded.
  • Using a finger, make deep indentations in the dough- stick the black olives in a pattern.
  • Cover the dough with a plastic wrap and leave it to rise for 30 minutes. 
  • After 30 minutes, when the dough has risen a bit, pop it in a preheated oven and bake it for 25-30 minutes (220 degree celsius)
  • Serve warm with salad/soup.




Wednesday, March 9, 2011

Stuffed n Spicy Okra!

Allow me to introduce the slimiest of em' all- Okra (aka lady's finger)! Don't read this the wrong way...It is gooey and when cut has a bit of slimy substance oozing out. If you are put off by its appearance then you are missing one of the tastiest and healthiest green vegetable- Okra contains vitamin A & C and is a good source of iron and calcium. I have always loved okra and it tastes amazing with Indian spices. You can chop them in pieces and stir fry them with Indian spices or you can pamper your taste buds by slitting and filling them with Indian spices and frying them. Also known as 'bharwa bhindi' which literally translates to stuffed okra, it is a very popular Indian dish- Enjoy!

Ingredients-

500 gms Okra
Oil for cooking
Onions- 1 cup (sliced)

Spices required for stuffing-

2 tbsp Coriander powder
2 tbsp Red chilli powder
1 tsp Turmeric powder
2 tbsp Cumin powder
2 tbsp Dry mango powder (amchur)
Salt (according to taste)

Preparation-

  • Wash the okra and pat them completely dry. If it is soggy or wet, preparing the dish is difficult.
  • Cut the edges from both ends and slit each okra in the middle.
  • In a separate bowl mix all the ingredients listed under spices.
  • With the help of your fingers or a small spoon stuff the spices in the slitted okra- it is a tedious job and requires a good 20 minutes to carefully stuff the spices inside okra.
  • Retain the left over spices separately.
  • In a frying pan, heat some oil.
  • Add the sliced onions and cook for a minute.
  • Add the stuffed okra to the pan.
  • Cover the pan and cook on a low heat (stir occasionally)
  • When okra is half cooked, add the rest of the spices.
  • Cook on a low flame till the okra is deep fried and well cooked.

Monday, March 7, 2011

Mushroom Mattar Paneer

Thick, rich gravy based dish with peas, mushroom and cottage cheese- Who wouldn't love it? It is really flavorful and works great with rice/roti.



Ingredients-

250 gms cottage cheese (cubed)
1 cup frozen peas (thawed)
1 medium sized onion (chopped fine)
1 tomato chopped
1/2 cup mushrooms (sliced)
1/2 tsp grated ginger
3 garlic cloves (crushed and chopped)
1/4 cup cream
Salt (according to taste)
Oil for cooking
Green chilli (1 chopped)

Spices used for flavor-

1/2 tsp chilli powder
1/2 tsp coriander powder
dash of fenugreek leaves
1/2 tsp cumin seeds
1/4 tsp cardamom powder
1 small bay leaf
1/2 piece cinnamon stick
1/2 tsp garam masala powder
Coriander leaves chopped (for garnishing- according to taste)

Preparation-
  • Heat oil in a pan and add cumin seeds. Fry for a couple of seconds (they will start to sputter). Add cinnamon & bay leaf- allow the oil to absorb the flavor.
  • Add garlic, ginger and green chilli pieces- fry for a couple of minutes.
  • Mix onions and cook them till they begin to turn golden brown.
  • Add tomatoes and cook on a low flame till they become mushy.
  • Mix chilli powder, coriander powder, dash of cardamom, garam masala and fenugreek leaves.
  • Continue cooking on a medium flame till the oil separates.
  • Add a bit of water to make it a bit saucy.
  • Add mushrooms, peas to the sauce and adjust salt according to taste.
  • After 5 minutes of cooking, add cottage cheese and blend well.
  • Pour in the fresh cream and mix well.



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