Back to blogging with Palak Paneer

Feels like its been ages since I have updated this dear space of mine! The space that I lovingly created to keep myself busy and to document the experiments in my kitchen. Life got really busy shuffling with a new job and naughty little toddler. I did cook but did not have the time nor patience to click pictures and make a post. But again things have changed and for better. We have moved to US and I am now a full time mom to my 21 months old son. He makes sure that he keeps me busy all the time. But I have decided to keep some time aside just for myself and this dear space of mine. I hope I will keep up and continue with the same enthusiasm with which I have come back to the world of blogging.
Now, Coming back to the topic this dish, It is one of our favorite dish.

Here is what's needed:
1 bunch Palak/Spinach leaves cleaned
1/2 cup cubed Paneer (I used store brought)
1 medium Onion finely chopped
1 medium Tomato finely chopped
4 cloves of Garlic minced
2 green Chillies
1/4 tsp Cumin seeds/Jeera
1/2 tsp Garam masala powder
1/4 tsp Coriander powder
1 tsp Kasuri methi
1/4 tsp red Chilli powder (Optional)
Salt to taste
1 tbsp Oil

Procedure:
1) In a pan boil 2 cups of water. Add spinach and green chilies and cook for 2-3 minutes. Drain and run through cold water to prevent it from getting overcooked. Make a puree and keep aside.
2) Heat oil and add cumin seeds. When they splutter add in the garlic and onion, fry until pinkish and add in the chopped tomatoes. Cook until mushy.
3) Add in coriander powder and kasuri methi and fry for a minute and then add the spinach paste. Add salt and check if the spice is right. If not add in a little chilli powder.
4) Give the mixture a boil and  add the cubed paneer and garam masala powder.(I do not fry the paneer nor add in cream when I am cooking just for us).
5)When the mixture comes to good rolling boil switch off. Serve hot with warm phulka's.

Capsicum-Cumin Rice with Saffron

I love the variation in rice dishes.They are so easy to make plus, healthy and most of the times require no side dishes and can be made in jiffy with minimum utensils to be cleaned. This is one such dish that I was recommended by my SIL. I love Shilpa's site for the simple dishes and clear instructions. This is one such no fail recipe that tastes great on its own or even good with some spicy side dish. I had made this on my mom's birthday as she loves capsicum but never got time to post it until today. This has been in my drafts for really long time.
I almost followed the recipe but made very minor negligible changes. Click here to view the original recipe from Aayi's recipes.

 What's needed:
2 cups basmati rice washed and soaked for 30 mins
2 tsp cumin seeds/Jeera
few strands saffron soaked in 1 tblsp  milk
2 capsicum chopped (I used green as I had that it hand)
A pinch turmeric (I forgot to add it)
4-5 cloves of garlic chopped
2 onions sliced
5-6 cloves
5-6 green cardamom
1" cinnamon
2 bay leaves ( Not in the original recipe)
6 green chillies slit
Oil
Salt to taste

Procedure:
1) Heat oil add jeera when it splutters add the spices and onion, garlic and fry until golden.
2) Add capsicum and fry for a while. Add rice and green chillies. Fry and add 4 cups of water and salt to taste. After one boil lower the flame and cook covered.
3) When 3/4th done open and add the saffron milk and cook further till done. Fluff with fork and serve hot.

We had with Dal fry.

Aloo Paratha

Rainy season makes you crave for something hot and spicy . Regular rice and curry takes a backseat. I am more of a chapathi/Phulka person. I love paratha's too. My mom makes awesome masala chapathi which is South Indian take on stuffed aloo paratha. I make both the versions. This is my version of aloo paratha a little spicy and little tangy.

Here is what's needed:
(For outer dough)
2 cups atta / whole wheat flour
1/2 cup water
1 tsp salt (or to taste)
sugar to taste
2 tsp oil or ghee

(For the Filling)
2 medium sized potatoes
1 onion finely chopped
1 tsp red chilli powder - increase/decrease as per your taste
1/2 tsp each cumin and coriander powder
1/4 tsp garam masala
1/4 tsp Kitchen king masala
1/2 tsp amchur powder
salt to taste
A handful of coriander leaves chopped

Oil/ghee/butter to shallow fry the paratha's

Procedure:
1) I prefer to use warm water to knead my dough as it makes softer roti's. Mix all the ingredients for the outer dough and knead into a smooth and elastic dough. It should not be sticky. Add more water or atta as per your preference.
2) Boil, peel and mash the potatoes making sure that there are no lumps. Heat little oil and fry the onions till they turn slightly pinkish. Add in all the masala's and fry for a few seconds. Add the mashed potato and turn off the flame. Add salt to taste and add the coriander leaves. Let it cool.
You can also skip frying the onions and use them raw too. I prefer this one than raw onions or skip onions completely. Incase you dont want to add onions just mix all the ingredients listed under the filling. Adjust seasoning according to your taste.
3) Make small balls out of the dough and same size balls with the filling. Out of the atta dough, roll a small puri and keep the filling at the center and cover it completely by gathering the puri over the filling. Roll it into slightly thick paratha by dusting it with sufficient atta to prevent sticking to the rolling board.
4) Transfer to a hot griddle and fry both the sides until golden brown by spraying oil, ghee or butter. Repeat with rest of the dough and serve hot with curds or curry of your choice.

Babycorn masala

Rains are in full swing here and Little A is enjoying the weather. He loves to watch the rains but misses his evening outing. In Mangalore, it rains continuously at times and for days together. Hence going out in this rains needs a lot of planning. We avoid taking the little one out in this weather. This is also the time to experiment on spicy foods, fries and soups. Here is one such dish that I just made up with leftover veggies and it came out really good. I used a different masala this time called sabzi masala and the gravy came out really tasty. I had picked this up randomly during my recent grocery shopping. When the curry was cooking the house smelled heavenly. Pair it up with some hot rice or chapthis and make a meal out of it.

Rains are in full swing here.Little A is enjoying the weather. He loves to watch the rians but misses his evening outing. In Mangalore, it rains continuously at times and for days together. This is the time to experiment on spicy foods, fries and soups. Here is one such dish that I just made up with leftvoer veggies and it came out really good. I used a different masala this time called sabzi masala and the gravy came out really tasty. When the curry was cooking the house smelled heavenly. Pair it up with some hot rice or chapthis and make a meal out of it.
Here is what's needed

a pack of freshly peeled baby corns, slit lengthwise and chopped into two
2 medium tomatoes blanched
3 medium onions cubed
1 capsicum cubed
handful of mushrooms quartered
10 cashews soaked
1/2 tsp turmeric powder
2 tsp red chilli powder
1 tbsp Sabzi masala
1 tsp garam masala
1 bay leaf
1/2 tsp ginger garlic paste
a generous pinch of kasuri methi
salt to taste
oil
coriander leaves chopped to garnish

Procedure:
1) Grind the blanched tomatoes, cashews to a smooth paste with required quantity of water.
2) Cook the baby corn in sufficient water till almost done.
3) Heat oil, add bay leaf. After few seconds add in the Onions and fry till translucent. Add ginger garlic paste capsicum and mushroom. Fry until capsicum can be broken using a spoon and mushrooms have wilted.Add in the masala powders and fry till oil separates.
4) Add the tomato paste and cook further. Mix in the babycorn and give it a good rolling boil. Add in the kasuri methi and salt. Mix well, add sufficient water and check for seasoning adding any if required. Switch off and garnish with coriander leaves.

Note: To enhance the taste of this curry milk or cream could be used. I skipped this completely as I am not too fond of cream based gravies. This curry came out so good that I see myself using this base gravy with many more vegetables.
We enjoyed it with hot chapathis.

Paneer Masala dosa

 After a long time I have been able to click pics for the food blog. I have been experimenting a lot with food. Days are busier as I have just enrolled in a teaching course which I am loving a lot. At times I feel that days are flying ahead with wings! Little A is growing up fast too and getting naughtier. Keeps us all busy with his antics. I am loving every moment spent with him.
Coming back to food, whenever we are eating out I prefer to have outside food for lunch or dinner but breakfast I love homemade. I am not big fan of hotel idli's. But if I have to have then I prefer plain paper dosa. I find the other dosa's too oily. For masala dosa's I like the onions in bhaji to be cooked slightly. But I love the colour of hotel dosa's. Thanks to Niya, I can now make such good looking and healthy dosa at home too with much less oil.

Here  is what's needed:
1 cup urad dal
2 cups rice
a fistful of cooked rice
1 tsp methi seeds
Salt & sugar to taste

Procedure:
1) Soak rice, urad dal and methi seeds for 6-8 hours. Grind the soaked rice and dal along with cooked rice to a smooth batter adding sufficient water.
2) Add salt to taste. Let it ferment overnight. Next morning add a tsp or two of sugar. Mix well.
3) Heat a tawa and pour a ladle full of batter. Spread uniformly. Roast on one side by adding a little oil.Serve hot with chutney of your choice.

With the left over batter I made some Paneer dosa for us.It is very simple to make and tastes great. A change from the regular potato masala dosa.

Here is what's needed for the masala:
200 gms paneer chopped into small cubes
1 capsicum chopped
2 onions chopped
1 tomato chopped
1/2 tsp ginger garlic paste
1/2 tsp garam masala and kitchen king masala
a pinch of turmeric powder
11/2 tsp red chilli powder
a generous pinch of kasuri methi
1/4 tsp cumin seeds
1 tbsp oil
salt to taste
coriander leaves to garnish

Procedure:
1) Heat oil. Add cumin seeds when they splutter add the chopped onions and ginger garlic paste. Fry well until transparent.
2) Add chopped capsicum and cook. Add chopped tomatoes and cook further.
3) Add in the spice powders one by one. Add salt, chopped paneer pieces and cook further until all the paneer pieces are uniformly coated with the masala. Add kasuri methi. Mix well. Switch off the flame and garnish with corainder leaves.

This can be served with chapathi or with dosa's too.

To make Paneer masala dosa:
1) Spread the dosa batter on the tawa. When it is cooked slightly place a spoon full of masala in the center, lengthwise and cook further until dosa is done. Fold and serve immediately. 

Avnaas ambe sasam ~ Mixed fruit curry in mustard and coconut sauce

(Thali ~ Salt, Amla pickle, Mixed veg sambar, Avnas ambe sasam, rice, papad , buttermilk and wheat halwa)

Sunday meals were always special at our household. That was the only day when we would all sit and have an afternoon meal together. Amma always made something special for us on that day of the week. This thali is one of our simple sunday meal. With mango being in season and having a basket full of it we decided to make a curry with it. This is one of the traditional GSB dishes. I love this so much that whenever we attend some functions during summer I look out for this and reach for second helping too. This is basically a sweet curry and is served cold. Traditionally, Pineapple and mango is used to make this but these day mixed fruits are also used. We had an apple and few banana's left, not wanting to make fruit salad opted to use it in this curry. Tasted delicious.

Here is what's needed:

1/2 cup pineapple cubed

5 ripe mangoes cubed

1 apple cubed (Optional)

4 small banana's cubed (Optional)

4 tbsp dry grapes soaked for an hour (Optional - but tastes great)

1 tsp Mustard seeds

1/2 coconut grated

5 dry red chillies

1 cup Jaggery scraped or as per taste

salt to taste

Procedure:

1) Cook pineapple pieces till done. If it is not very sweet add a little bit of jaggery. Cool it.

2) Dry roast mustard seeds for few seconds. Remove and in a little oil fry the red chilies.

3) Grind grated coconut, mustard seeds,salt and red chilies to coarse paste. Add jaggery and grind further.

4) Mix the fruits and paste together and refrigerate until the time of serving  chilled.

Spicy garlicky noodles

 Indian Chinese is one the popular cuisines in India. This cuisine is our take on the Chinese cuisine. When we first moved to Shanghai my relatives had so much to question about Chinese food. Manchurian, Manchow soup etc which are easily available here was not available there. They had the notion that for me as a vegetarian eating out was easy like in Indian Chinese joints. Initially, I used to avoid going out for dinner as it was difficult to get some decent vegetarian food. Plus, I was scared of chopsticks. I did not want to use spoon and fork as it would make me the center of attraction.
One day when we had decided to go out for sightseeing on a weekend, hubby decided to teach me how to use chopsticks. Thinking that I would get some noodles I made maggi for dinner and learnt the art of using chopsticks. In my mind I had the visualized that if I order noodles I would be getting non spicy version of dry noodles but when we actually ordered it we got a huge pot of noodles with lot of soup in it. The noodles were so slippery and  the broth was so hot that I did not have the courage to dig in with chopsticks. To my bad luck I had not carried forks from home and all I had was disposable spoons. The hotel too did not have any fork. Finally I manged to drink some soup and fish out some noodles from it. And had some rice too with broccoli. I remember the experience very well as after dinner my table was completely. After some practice sessions with my hubby, now I can comfortably eat rice, vegetables, noodles and even pick groundnuts using chopsticks and also enjoy Chinese cuisine.

Noodles is one of our favorite Indo-Chinese dish. I make a spicy version of it. It can be had on its own or with some hot & sour vegetables.

Here is what's needed:

200 grams chow noodles

2 tbsp oil

3 dry red chillies - torn to bits

2 tsp red chilli powder

8 flakes of garlic finely chopped

2 tsp soya sauce

2 tsp vinegar

1 tsp Tomato ketchup

2 capsicum shredded

2 carrots shredded

1/2 cup shredded cabbage

 2 Onions sliced

small bunch of spring onions chopped (Reserve the greens for garnishing)

2 tsp pepper powder

salt to taste

Procedure:

1) Boil water in big vessel. Add noodles and cook until the noodles are just cooked through. Do not overcook as it can make the noodles mushy. Drain the noodles and rinse it with cold water. Add a tbsp of oil and keep aside to cool.

2) Prepare seasoning by heating oil. Add chopped garlic and red chilles. Cook for 1/2 minute. Add vegetables - Onions, capsicum, carrot and cabbage. Saute on high flame until done yet the vegetables are crispy  Add chilli powder, pepper powder, soya sauce, vinegar, tomato ketchup, salt. Saute for a minute.

3) Add the noodles and mix well until well incorporated and garnish with spring onion greens.

Serve hot. Wanna have some?

Bhindi Do Pyaaza ~ Tried & Tasted

It is truly said that things that are easily available to us are the one's that we ignore the most. One such instance is that of this vegetable. I never cared much for Bhindi during my growing years. It was always there at our dinner table but was never special to me until I got married and we moved to Shanghai. Bhindi was not easily available. Even in summer we had to travel by metro, four station across to a farmer's market but  it would get sold out easily. It was available at Thai stores but was very very expensive. Suddenly my love for bhindi increased and everytime I would search for bhindi on Indian restaurant's menu card. During one such visit I fell in love with Bhindi Do Pyaaza. I wanted to make it at home but as always I kept pushing it forward until next time. Yesterday when we got some fresh bhindi I decided to make it. I searched for the recipe and reached at Sailu's food.I was bowled over by her great pictures and immediately decided to do it. Thank you Sailu it turned out to be wonderful and was loved by everyone at home. I just modified the recipe a little. To view the original recipe click here.
Here is how I made it.

What's needed:
1/2 Kg Bhindi/Okra - washed and dried
6 medium Onions sliced
2 Tomatoes chopped
2-3 tbsp Red chilli powder
1/4 tsp Turmeric powder
1 tsp Jeera/Cumin Seeds
1/4 tsp Ginger & Garlic paste
1/2 tsp Garam masala powder
1/2 tsp Corainder powder
1/4 tsp Amchur powder
a generous pinch of Kasuri methi
a pinch of Asafoetida
1/2 tsp Sugar
Juice of 1 lemon
Oil
Salt to taste
Coriander leaves chopped for garnishing

Procedure:
1) Trim the edges of bhindi and chop into bite sized pieces.
2) Heat 1 tsp oil and fry bhindi until it is just done yet crunchy. Keep aside.
3) Heat oil,add cumin seeds. When it splutters add sliced onions, ginger paste and fry until they are transparent. Add the spice powders,salt and saute.
4) When done add the chopped tomatoes and cook until they are soft. Add the fried bhindi and cook further until well incorporated.
5) Add the kasuri methi, lemon juice and sugar. Mix well.
6) Garnish with chopped coriander leaves and serve hot.

Thanks Sailu, We too reached out for second helping of this wonderful dish. This recipe is a keeper :) I added Amchur powder and avoided curds. 

Rajma Chaval

Blogging has definitely taken a backseat with the little one around. I have been cooking a lot lately but most of the dishes are what we make at home on everyday basis.

This is one of my favorite combi meal. My sister R often used to make Rajma curry with ghee rice. I still remember the taste that she used to make :) This is somewhere close to how she makes it but not entirely the same.

This is not an authentic recipe and it is how we make it at home. We had the curry with jeera rice. I used Maggi bhuna masala as I had a packet of it :) You can substitute this with tomato-onion paste.

For the Rajma masala:

1 cup Rajma beans (Soaked for at least 6hrs and cooked until soft)

1 big tomato (blanched and pureed)

3 medium Onions (chopped fine)

1 packet maggi bhuna masala

or

fry 2 medium onions and 2 tomatoes with ginger garlic paste and puree

2 bay leaf

2 tbsp red chilli powder (increase according to your taste)

1/4 tsp turmeric powder

a big pinch kasuri methi

1/4 tsp amchur powder

1 tsp sugar

1 tbsp garam masala powder

oil/ghee

salt to taste

Procedure:

1) Heat oil. Add bay leaf. Add chopped onions and fry until golden.

2) Add tomato puree & maggi bhuna masala. Fry well.

3) Add the spice powders and fry till oil seprates.

4) Add rajma. Reserve 2 tbsp of rajma and puree it. Add salt to taste and rajma puree & water(Use the water used to cook rajma).

5) When it boils add kasuri methi and cook till done. When done garnish with coriander leaves. Serve hot with rice and salad.

Jeera rice:

I have already posted a recipe for jeera rice. This is another method making jeera rice in jiffy using pressure cooker. I have used plain sona masuri rice and this gets done in flat 10 mins.

Here is what's needed:

1 cup Sona masuri rice washed

2 onions sliced

2 tbsp oil/ghee

1 tbsp Cumin seeds/jeera

1 bay leaf

4 cloves

4 green cardamoms

1" Cinnamon stick

salt to taste

Coriander leaves to garnish

Procedure:

1) Heat oil in pressure cooker. Add jeera when it splutters add the whole spices.

2) Add sliced onions and fry till golden.

3) Add rice and fry for a while. Add 2 cups of water, salt to taste and pressure cook for 3 whistles.

4) When done fluff with a fork, garnish with coriander leaves.

We washed this down with a glass of mango milkshake topped with yummy vanilla ice cream.

For the milk shake i just blended ripe mango slices with sugar & chilled milk. Served it with vanilla ice cream.

Instant Shevai ~ Instant Rice noodles

Shevai or rice noodles is one of the most common breakfast in GSB household.

It seems in earlier days when guests used to stay longer than hosts expected to shevai was prepared. Since shevai is made by pressing into the the maker and pushing it out guests were also given a hint that it was time for them to push themselves out. We still laugh on this when we make shevai at home.

Normally shevai is made by soaking rice and then grinding it along with freshly grated coconut. The mixture is then stirred continuously on medium flame until it turns into solid mass until it is non sticky. I will share the traditional recipe next time. Here is an instant version of Shevai that my sister-in-law's mom shared with us. She is an excellent cook who loves to try a variety of dishes and always has something new to share. This version of shevai does not call for soaking rice or grated coconut.

Here is what's needed:

2 measure Rice Rava (Readily available in stores also known as idli rava)

21/2 measure water(Ratio of 1:11/4 - rice rava:water)

salt to taste

Procedure:

1) Mix all the ingredients in a thick bottomed kadhai or vessel. Keep on medium flame and keep stirring continuously it thickens. To check if it is done dip your finger into cool water and touch the mixture. If it does not stick to your hand then it is ready. Switch off.

2) When hot make balls of the size of an orange and steam it. Once done fork inserted should come out clean.

3) Add 1 or 2 balls (as per the capacity of your shevai press) and press onto a clean plate. Transfer to a bigger tray lined with wet clean muslin cloth. This is to prevent the shevai from drying up. Repeat until all the balls are used up.

Serving suggestions:

1) Shevai can be served with pickle and coconut oil. (I used tender jackfruit pickle in the picture above and coconut oil).

2) Kids love powdered shevai ( slightly crush using your hands) with ghee and sugar.

3) It can also be served with daLithoy.

4) Goes well with Potato song or any spicy side dish.

5) Upma can be made with leftover shevai.