Tuesday, July 28, 2015

Vegetable Handi


Cashews - 3 tbspns (approx 20 to 22)
Hot Water - 1/2 cup
Carrots - 1/3 cup, chopped
Green Beans - 1/3 cup, chopped
Potatoes - 1/3 cup, chopped
Green Peas - 1/3 cup, frozen
Corn Kernels - 1/3 cup, frozen
Cauliflower - 1/3 cup
Paneer Cubes - 1/4 cup
Onion - 1/2 cup, chopped finely
Tomato - 1/2 cup, chopped finely
Garlic - 3 cloves, crushed
Ginger - 1/2 inch, crushed
Coriander Leaves - 1 tsp, chopped
Mint Leaves - 1 tsp, chopped
Water - 1 cup
Low fat cream - 3 tbspns
Yogurt - 1 tbspn
Green Chilies - 1, slit lengthwise
Red Chili Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Coriander Powder - 1/4 tsp
Kasuri Methi - 1/2 tsp
Nutmeg - a pinch, grated
Butter - 2 tbspns
Salt - as per taste
Bay Leaf - 1 small
Cloves - 2
Cinnamon - 1/2 inch
Cardamom - 2


Soak cashews in hot water for 30 minutes. After 30 minutes, drain and add the soaked cashews to a grinder or blender. Add the soaked water grind to a very smooth paste. Keep it separate.
Steam the veggies in a pressure cooker, steamer or electric cooker till they are cooked completely. You can also fry or saute the veggies till they are cooked.

Heat butter in a handi or pan. Add the whole spices - cinnamon, green cardamoms, cloves and bay leaf. Saute the spices till fragrant. Add finely chopped onions. Stir and saute the onions on a low flame till they become golden. Then add ginger-garlic paste, chopped coriander and mint leaves. stir and saute for a minute. Add finely chopped tomatoes. Stir and saute till the tomatoes soften.
Then add turmeric powder, red chili powder and coriander powder.
Add the prepared cashew paste and curd. Stir often and saute till you see fat releasing from the sides.
add water. stir. Then add slit green chilies. stir again and let the gravy begin to simmer, takes about 3 to 4 minutes on a low to medium flame. Season with salt.
Add the steamed veggies. Stir well and simmer the veggies in the gravy for 2 to 3 minutes.
Add the nutmeg powder. Then add crushed kasuri methi and garam masala powder. Stir. Lastly add cream. After adding the cream, stir & switch off the flame.
Garnish with chopped coriander or mint leaves and serve vegetable handi with tandoori rotis, naan or parathas.

Inspired from here

Wednesday, June 10, 2015

Peanut and Soy-Sesame Stir Fry Sauces

Rice Vinegar - 1/4 cup
Soy Sauce - 1/4 cup
Granulated Sugar - 2 tsps.
Peanut Butter - 4 tsps.
Water - 2 tbspns
Chili Garlic Paste - 2 tsps ( 2 cloves garlic and 1 medium sized chili crushed )

Combine everything together and microwave for 20-30 secs. Or heat the sauce in the pan for 3 minutes. Cool and store it in refrigerator.

Vegetable Broth - 1/2 cup
Soy Sauce - 1/2 cup
Rice Vinegar - 4 tsps
Sesame oil - 4 tsps
Hot Red Pepper Flakes - 2 tsps
Sugar - 2 tsps
Corn Starch - 1 tbspn dissolved in 4 tbspns of water

Combine everything together and heat it in a pan for 3-5 minutes until to get a saucy consistency.
Cool and store it in refrigerator.

Brown Rice - 3 cups, cooked
Peanut Stir Fry Sauce - 4 tbspns
Soy Sesame Stir Fry Sauce - tbspns
Veggies - Sliced Onions, Sliced Peppers, Broccoli, Cauliflower, Zucchini, Baby Carrots, Green Beans approximately 3-4 cups
Oil - 1 tbspn
Salt and Pepper to taste

Heat the oil in high heat.  Add all the veggies and sauté for 5 minutes. Add some salt and pepper. Now add all the sauces and stir fry all the veggies for 2-3 minutes. Then add the cooked brown rice and sauté for a minute. Transfer to a bowl and serve hot with red chili sauce!! 

Tuesday, May 19, 2015

Layered Mexican Dip/Layered Salad

For the Guacamole;
Avocados - 1
Red Onion - 1/4 cup, chopped finely
Tomato - 1/4 cup, chopped finely (removing the pulp)
Garlic - 1/4 tsp, minced
Salt and Pepper - to taste
Lime Juice - 2 tbpsns

Scoop out the avocados and mash it well. Add the remaining ingredients and mix it well.
Keep is aside.

For the Dip;
Guacamole - 2 cups
Sour Cream - 2 cups
Olives - 2 cups, cut into circles
Cilantro - 1 1/2 cups, chopped finely
Spring Onions/Green Onions - 2 cups, cut into circles (only the white parts)
Mozzarella Cheese - 2 cups, shredded
Salsa - 2 cups (optional)

Take a medium sized (6 cup) rectangular or square dish.
First layer the guacamole. Next layer it with olives. Third layer with the sour cream. Next layer the green onions. Then layer with cilantro and finally end with the cheese.
Refrigerate for atleast 2-3 hours. Serve it with Salsa and Tortilla Chips.

Tuesday, May 12, 2015

Vermicelli Biriyani

Vermicelli - 1 cup
Mixed Vegetables -   1 cup, chopped (Carrot, Beans, Peas, Potato & Cauliflower)
Ginger Garlic Paste   - 1 tsp
Onion - 1 cup, sliced
Tomato - 1/2 cup, chopped
Green Chili -   3-4 (slit lengthwise)
Curry Leaves -       few
Mint -  2 tbspns, chopped
Coriander Leaves - 2 tbspns, chopped
Turmeric - 1/4 tsp
Salt - as per taste

To temper;
Oil - 1 tbspn
Bay Leaf  - 2 small
Cinnamon - 1" stick
Clove - 2 
Cardamom Powder  - a pinch

First roast the vermicelli with few drops of oil till golden brown.
In a vessel add 4-5 cups of water sprinkle some salt and add few drops of oil allow to boil. When the water starts boiling add the roasted vermicelli and cook for only 3 minutes. Drain the water and spread it in a plate to cool and keep aside. 
In a microwave safe bowl add the chopped vegetables, sprinkle little water and cook in microwave for 2 minutes and keep aside ( the vegetables should be cooked 3/4th to retain its crunchiness).
In a pan, heat oil and add clove and bay leaf and fry well. Then add onions and curry leaves sprinkle some salt and keep frying till transparent. Now add ginger-garlic paste and saute till raw smell leaves and add the chopped tomatoes, mint leaves and coriander leaves and stir well.
When tomatoes get soft and mushy add a pinch of turmeric powder, cardamom powder and add the cooked vegetables.
Stir fry for 2 minutes and then add cooked vermicelli. Gently stir fry the vermicelli with vegetables for 1-2 minute and add some more chopped coriander leaves and close the pan with lid and simmer for 3-4 minutes. This helps the vermicelli to incorporate all flavors n taste.
Serve hot with Raita.

Wednesday, April 15, 2015

Kaima Idli

Idli - 4
Oil - for deep frying + 1 tbspn
Onion - 1 cup, cubed
Ginger Garlic Paste -   1/2 tsp
Tomato - 1 cup, cubed
Capsicum - 1/2 cup, cubed
Green Chili - 2, slit lengthwise
Red Chili Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Turmeric Powder - 1/4 tsp
Coriander Leaves - 1 tbspn, chopped  
Salt to taste
Water - 1/4 cup              

Keep the idlies in the refrigerator for at least 1 hr.

Oven Method;
Pre heat the oven to 400 F. Cover a tray with an aluminium foil.
Cut the idlies into bite size cubes. Mix the ildies with a tbspn of oil. Place it in the tray and bake it in the oven at 350F for 20-30 minutes until the idlies turn golden brown, tossing the idlies for every 5 minutes.

Stove Top Method;
Heat the oil in a kadai for frying the idlies. Deep fry the idlies till golden brown.
Keep it aside.

Now take a pan and add a tbspn of oil. Add the onions and green chilies and sauté till the onions turn translucent. Add the ginger garlic paste and sauté for a couple of minutes followed by capsicum. Now add tomatoes and sauté till it turns mushy. Now add the spices red chili powder, coriander powder, turmeric powder and garam masala powder. Saute till the oil oozes out. Add water and let it boil for a minute. Now add the baked/fried idlies and mix it well.
Garnish with coriander leaves and serve hot !!

Monday, March 23, 2015

Capsicum Vindaloo

Bell Peppers (Green, Red and Yellow) - 1/4 cup each, cut into cubes
Onions - 1 cup, thinly sliced
Tomato - 1/4 cup, pureed
Red Chili Powder - 2 tsps (adjust according to your taste)
Cumin Seeds - 1 tsp
Fenugreek Seeds - 1/4 tsp
Black Mustard Seeds - 1/2 tsp
Garlic - 8 cloves, peeled
Ginger - 1 inch piece
Vinegar - 1 tbspn
Sugar - 1 tsp
Oil - 1/4 cup
Turmeric Powder - 1/2 tsp

Salt - as per taste
Coriander Leaves - 1 tbspn, finely chopped

Mix the turmeric powder and 1/2 tsp of salt in a small bowl. 

Mix the cubed capsicums in the salt+turmeric mix and set aside.
Heat the oil and add the capsicums. Shallow roast them until they slightly brown and still retain its crunchiness. Drain and set aside on paper towels so that the extra oil is absorbed. In the same oil, add the sliced onions and fry until golden brown. 
Drain and set aside.

Powder cumin, fenugreek seeds and mustard seeds.
Grind the garlic and ginger together into a coarse paste. Add a tsp of oil in a pan and saute on low flame until browned and fragrant. Take care not to burn it. Add the powdered spices, chili powder and saute until fragrant. Then add the pureed tomato and saute until mushy and the oil separates from the masala. Add 2 cups of water to this and the sauteed capsicums and the fried onions. Bring it to a boil and add the vinegar and sugar. Let it simmer for about 3-4 mins or until the gravy reaches the consistency you desire. Add the required salt and garnish with coriander leaves.
Serve hot with steamed rice!

Recipe adapted from here

Monday, March 9, 2015

Naan Pizza

Naan - 5 small or 2 big
Tomato Ketchup - 3 tbspns
Red & Green Bell Pepper - few thinly sliced
Red Onions - few thinly slided
Jalapenos or Anaheim Peppers ( Bajji Milagai) - 1, cut into thin circles
Baby Corns - 2 or corn kernels few
Coriander Leaves - 2 tbspns, finely chopped
Shredded Cheese - 1/2 cup
Salt and Pepper for seasoning
Chat Masala - few pinches

You can add any vegetables of your choice

For  the paneer mixture:
Grated Paneer - 1 cup
Chili Powder - 1/4 tsp
Cumin Powder - 1/4 tsp
Chaat Masala - 1/4 tsp
Salt and Pepper to taste

Preheat oven to 425F and line a baking tray with parchment paper. 
Mix all the ingredients mentioned for paneer mixture in a bowl. Keep it aside. 
Place the naans on the baking tray and apply a tbsp of ketchup on each and spread evenly. 
Next equally divide the paneer mixture onto the naans and spread evenly. 
Now start layering the veggies red and green bell pepper, red onions, anaheim peppers. Sprinkle some salt and pepper to taste. 
Next top it with cheese and coriander leaves. Sprinkle some chat masala, salt and pepper to taste. 
Bake for about 10 - 15 mins or until the cheese melts. Keep an eye on the naans to avoid burning. 

Inspired from here

Wednesday, February 25, 2015

Baked Idli Chat

Idli* - 4
Onion - 2 tbspns, finely chopped
Mango - 2 tbspns, finely chopped
Carrot - 2 tbspns, grated
Curd - 2 tbspns, whisked with a pinch of sugar and salt
Mint Coriander Chutney - 2 tbspns
Green Chili Chutney - 2 tbspns
Sweet Chutney - 2 tbspns
Boondi - 2 tbspns
Plain Sev - 2 tbspns
Chili Powder - 2 pinches
Chat Masala - 2 pinches
Roasted Cumin Powder - 2 pinches
Oil - 1 tsp if using oven or 2 tbspns if using stove top
Coriander Leaves - 2 tbspns, finely chopped

*If using fresh idlis, keep it in the refrigerator for atleast 30 minutes to 1 hr.

Oven Method;
Preheat the oven to 375F. Cover a baking tray with a aluminium foil.
Cut the idli into bite sized pieces. Coat the idli pieces with a tsp of oil. Place in the tray and bake the idlies for 20-30 minutes turning the idlies every 10 minutes. Or else bake until it turns golden brown.

Stove top;
Heat 2 tbspns of oil in a tawa. Fry the idlies on medium heat, till they are golden brown & crisp.
Place the fried idlis on a plate. Spread a layer of curd over the idlis. Add a tbspn of chopped onions, mint corainder chutney, mango, carrot, sweet chutney, green chili chutney, boondi and plain sev. Sprinkle a pinch of cumin powder, chili powder and chat masala. Garnish with a tbspn of chopped corainder leaves. Repeat the same for the next plate. Serve the idli chat immediately.

Thursday, February 12, 2015

Aloo Paneer Tikka Masala Gravy

For the marination;
Paneer - 1 cup, cubed into bite size pieces
Baby Potatoes - 1 cup, cooked and skin peeled
Thick Curd - 4 tbspns
Corn Flour - 1 tbspn
Turmeric Powder - 1/4 tsp
Chili Powder - 1/2 tsp
Kashmiri Chili Powder/Paprika - 1 tsp
Roasted Cumin Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Ginger Garlic Paste - 1/2 tbspn
Salt to taste

Mix all the above ingredients together well and add all the paneer cubes and aloos/potatoes and let them marinate them for 30 minutes. Grill them in an oven for 375F for 20 minutes turning all the sides till golden brown. Or else you can place the marinated paneer and potatoes in the tava and fry them with very little oil till golden brown. Keep it aside.

For the Gravy;
Onion - 1 medium, roughly chopped
Tomato - 3 small, pureed
Cashews - 10, soaked in hot water for 15 minutes
Cumin Seeds - 1/2 tsp
Ginger Garlic Paste - 1 tsp
Tomato Paste - 1 tbspn (store bought)
Turmeric Powder -1/4 tsp
Coriander Powder - 1 tsp
Kashmiri Red Chili Powder - 1 tsp
Garam Masala - 1/2 tsp
Tandoori Masala Powder - 1/2 tsp
Red Color - few drops(optional)
Milk - 1/4 cup
Sugar - 1/4 tsp
Coriander Leaves - 1 tbspn, finely chopped
Salt to taste
Oil or Butter - 2 tbspns

Saute the roughly chopped onions in a tbspn of oil until the onions become translucent. Cool them well. Make puree with the sauteed onions. Puree the tomatoes. Coarsely grind the cashews. Keep it aside.
Now heat a pan and add a tbspn of oil. Add the cumin seeds and them crackle. When the onions begin to change color and the raw flavor of ginger garlic paste is gone, add turmeric powder, red chili powder, coriander powder. Fry until the mixture is aromatic and the spices don’t burn.
Once the spices are fragrant, add the tomato paste. Cook for about 30 seconds and add freshly pureed tomatoes. Add salt to taste and add 1/2 to 1 cup water and mix well. Cook on low flame until the mixture thickens.
As the gravy begins to come to a boil, add the coarsely grinded cashews. Mix well, keep the flame low. Now add the milk and let them cook for 2 minutes. Add the red color (if using) . Finally add the aloo paneer tikka pieces along with salt, garam masala, tandoori masala, kasuri methi leaves and sugar and mix well. Garnish with chopped coriander leaves and top up with butter. 
Serve hot !!

Thursday, January 29, 2015

Milk Chocolate Banana Shake

Serves 1
Milk - 3/4 cup
Banana - 1/2, sliced
Rich Milk Chocolate Flavor Drink Mix* - 1 packet (about 2 tbspns)
Ice Cubes - 1/2 cup, crushed

Place milk, banana, drink mix and ice in blender. Blend until smooth.

*I used Carnation Breakfast essentials drink mix

Tuesday, January 6, 2015

Poha Vada

Green Moong Dal/Spilt Green Moong Dal - 2 tbspns
Poha/Beaten Rice - 1 1/2 cups
Spinach - 2 tbspns, finely chopped (optional)
Coriander Leaves - 1 tbspn, finely chopped
Lemon Juice - 2 tsps
Green Chilies - 2 tsps, finely chopped
Salt - to taste
Oil - for deep frying

Soak the green moong dal in enough water for 1 hour. Drain well and keep aside. Wash the poha/beaten rice and keep aside to drain for 10 minutes. Combine all the ingredients in a bowl and mix well.
Divide the mixture into 20 equal portions and roll each portion into a round ball and flatten it between your palms. Heat the oil in a deep kadai and deep-fry the vadas till they turn golden brown in color from all the sides.
Drain on absorbent paper and serve hot with chutney.

Inspired from Tarla Dalal