Fenugreek Leaves fritters/Methi Vadas:

Ingredients:

1 cup Yellow Cornmeal,
1/2 cup Plain flour,
1 tbsp Cornstarch,
1 cup fresh or 1/2 cup frozen Fenugreek leaves(Methi),
1/2 tsp sugar(yes,sugar!),salt,few green chillies chopped,
1 medium Onion minced,
1 tsp grated ginger,
1/4 tsp baking soda,
3 tbsp hot oil,and some Cilantro(optional)



Method:

Mix all the above dry ingredients and add hot oil and mix.Add enough hot water to make a thickish dough and keep it aside for 10 mins.It must not be thin which makes it soggy and too soft to make shapes and fry.



Heat enough oil to deep fry around 370F, and take 1-2 tbsp of dough and drop it carefully into the oil.Fry rolling them on all sides to a golden color and drain on paper towel.Make sure oil is at the right temp. Too hot,Vadas burn on the outside and still raw inside.If oil is not hot enough, Vadas sucks too much oil and becomes very soggy.

Serve these delicious tasting and very crispy Methi fritters with any sweet and tangy sauce you have like Delhi Chaat sauce or just as they are with coffee or Tea or with Kadhi and rice as a sidedish as well.

Bread Made With Tangy Sour Cream

Bread made with tangy Sour cream, Potato flakes and spices like garlic etc makes this loaf a delectable snack to have any time of the day. It's texture is very soft inside and bit crusty outside since we add a bit a baking soda along with yeast. It bakes to a gorgeous golden color speckled with herbs and spices, toasted thick cut slices are delicious to eat. Tastes better the next day, keep it wrapped in a gallon size Zip-lock bag.
You can use wheat flour and Oat flour to replace Potato to make it healthier and skip the spices to make it plain. Add 1-2 tbsp more sugar to make it a sweet bread. Choices are unlimited when you use the basic recipe and get creative! :))




Ingredients:

1/2 cup Sour cream,
1/2 cup Water (warm 80F)
3 tsp dry active Yeast to add to warm water and sour cream mix.
1/2 cup dry plain Potato flakes, (Flavored potato flakes has salt etc, will make the bread salty)
1/3 cup Milk (warm).
1 tbsp sugar,
1/4 cup softened butter,
3 cups white or wheat Bread four,
1 tsp Salt,
1/2 tsp Baking soda,
1/2 tsp garlic powder,
1 tsp dry Parsley,
1 tsp Chicago Steak seasoning for grilling, (you see in the collage which has mixture of dry onion flakes, red chilli pepper, pepper, crushed coriander and cumin seeds, mixed herbs etc. or you can use any spice mix you like)

Method:




1. Mix sour cream and water well, heat for 40seconds in the microwave. When it's warm, add yeast and set aside for 5 mins to get foam or bubbles on top.

2. Add 1/3 cup warm milk to dry potato, mix well.

3. Add all the dry ingredients to a mixer with flat beater attachment, mix well. Add in the yeast mix and potato+milk mix and beat well.

4. Change to kneader attachment, knead this dough for 4 mins until you get soft and non-sticky dough. If the dough is too dry, add a tbsp of water at a time until you get the soft dough but do not make the dough sticky.

5. Take out the dough, put it in a non-stick loaf pan, cover and let it proof in a warm place until double, no second rising is needed.

6. Pre heat the oven to 375F. Uncover the dough, slice 1/2" deep gash on the top of the loaf and sprinkle some spice mix on top if you like.

7. Bake in the middle rack for 25 to 35 mins depending on your oven or bread is golden and sounds hollow when tapped.

8. Cool on a rack and slice when cooled.

Serve this toasted thick slice for breakfast with butter or on the side with any soup. Also makes an excellent snack with cream cheese!
You can also divide this dough into 12-16 rolls instead of one big loaf to make smaller dinner rolls as well. Enjoy! :)

Artichoke Hearts and roasted Bell Peppers Farfalle Pasta!

Method:

1. Cooked Butterfly/Farfalle Pasta al-Dente, drained and added to a bowl.

2. Roasted green and red Bell peppers, few Tomato slices, drained canned Artichoke Hearts, cooled them for 10mins.

3. Mixed Pasta, roasted veggies, 1 tbsp Parmesan cheese, few slices of bottled Vinegary Jalapenos, 2 tbsp mixed fresh herbs like Basil, Oregano, Thyme and Parsley along with Donna's dressing and VOILA!!
Beautiful Pasta is ready to dig in. Enjoy! :)

Aloo Biryani with Cucumber Raita

I made this Aloo Biryani the easy way. Instead of cooking and layering like the usual Biryani is done, I mixed the masala to already cooked rice and sauteed Potatoes like Pulao. Instead of Aloos, you can also add mixed veggies or meat to this Biryani masala too.



Aloo Biryani:

1. Cook rice with pinch of salt, some lemon juice and bit of ghee, spread on a plate to cool. Prepare the Potatoes as above and set aside.

2. Heat oil, add few raisins, few cashews, few cloves, cinnamon pieces, crushed Cardamom pods.

3. Add about 2 handfuls of minced onion, fry until golden. Add ginger and garlic paste, saute for a minute.

4. Sprinkle coriander seeds powder, Cumin seeds powder, pepper powder, chill pd, pinches of turmeric, bit of garam masala, salt stir for a minute. Add some milk mixed with a pinch of saffron and Rose water, simmer until thickish paste. Ground poppy seeds added to Biryani will give a special taste.

5. Add potato cubes and rice and mix everything well. Adjust the spices and salt. You can garnish the Biryani with toasted Almond slivers if you like. Serve with Cucumber raita.

Cucumber Raita:

Mix enough yogurt, few pinches of salt, pepper pd, few cilantro and mint minced and cumin seeds powder and peeled and cubed cucumber pieces. Let it rest for a while before serving.

Serve with Biryani and enjoy! :)

Egg Jalfrezi

Jalfrezi is a tasty sweet and spicy concoction of Bell Peppers, Tomato and Onion. You can add any vegetable of your choice or mixed veggies, meat or hard boiled Eggs into this thickish gravy.
There are many ways to make the Jalfrezi, here is my milder version since my kids like milder and sweeter sauce than spicy. You can add green chillies if you like, gives it a nice heat. I added red bell peppers for sweetness and color.




Method:

Hard boil 6 eggs in water for 15mins, take off the heat, pour out the hot water and add cold water. This makes the Egg shells peel easy after they are cold. Peel the shells, cut the eggs 1/2 way to the center but do not cut it thru' to split them into half.

1. Heat 1 tbsp oil + 2 tsp Butter, add 1tsp Cumin seeds. When they turn reddish, add 1" grated fresh Ginger, saute for 2 mins.

2. Add 2 medium sized thinly sliced onions, saute for 3 mins, until they are soft. Add 2 large red Bell peppers, sliced into the sauce, stir fry for 3 mins, until they wilt a bit and soften.

2. Now, add 2-3 Plum Tomatoes, sliced to the pan, stir again and let it cook and oil shows on top a little, sauce leaves the sides of the pan.

3. Now, add enough salt, 1/4 or more tsp Chilli pd or Paprika (you can add green chillies too), 1/2 tsp Sugar, 1 1/2 tsp Coriander powder, 1/2 tsp good quality Garam masala pd, homemade is better. Mix well and add 3/4 cup water and 1 tbsp cream or full cream milk (optional). Simmer for 5 mins.

4. Take off the heat, adjust the salt and chilli pd. Sprinkle 3 tbsp chopped Cilantro.

Serve with Lemon slices and cooked Basmati rice.

Gobi Aloo Tamatar masala

The title literally means Cauliflower, Potato, Tomato in spices, you can make this with or without sauce. You can add any veggies like green peas and cooked beans to this recipe. Just make sure that you don't cook the veggies to death which leaves the dish without any nutrition! :)



Ingredients:

1 small head of Cauliflower,
1 large red Potato peeled or leave the skin for more fiber and cubed,
1 large Tomato chopped 1/4 cup Tomato sauce,
1/4 tsp turmeric, cilantro.

Season: 1 tbsp oil, 1/2 tsp Cumin seeds, 1 small onion finely chopped, 1" ginger grated or ground.

Dry spices: 1 tbsp Coriander seeds powder, 1/2 tsp or more Chilli pd, 1/2 tsp Garam masala, add 1/4 tsp Cardamom powder and 1/4 tsp Fennel seeds pd at the end for that special fragrant touch!

Method:

1. Cut the flowerettes and bake them on a sheet in a single layer at 450F oven for 20 mins or spray some oil on top and Microwave them for 3-5mins or until you see reddish spots on top.

2. Heat oil in a non-stick pan, add Cumin seeds, chopped onion and fry until reddish. Add ginger, stir and then cubed Potato, a tbsp of water, cover and cook for 2 minutes. If potato is cooked before in the MW, it's even easier!

3. Put in all the dry spices like turmeric, Tomato sauce or Tomato pieces. Cook for 1 minute or until oil shows.

4. Now add all the almost cooked Cauliflower, salt, add about 2tbsp or more water, stir fry until almost dry, unless you want some sauce. In that case, add more water or veg stock to it.

5. Garnish with cilantro and lime juice.

Serve with whole wheat rotis for even more fiber kick or serve on a bed of cooked Quinoa, you will be in nutrition Heaven!

Cheesy Scallion Bacon bread

A savory loaf makes an excellent addition to any picnic or get together at home. Sliced and toasted bread is great for breakfast or to serve as colorful appetizers like finger food topped with Tapenade or cream cheese. With green onions, Bacon, Cheddar and chilli flakes added, it gives little zest to the bread and makes it festive as well.



Vegetarians can skip the Bacon and bake it with Spring onion, grated carrots, Bell peppers etc along with any cheese you like. Just make sure that veggies you use don't get watery when baked, roast the veggies before adding.


Ingredients:

Large loaf pan 9" by 5" by 3", brushed with butter or sprayed with no-stick oil inside.

Preheat the oven to 350F.

To saute:

1/2 cup Butter, 1 cup Green onion/Scallions, finely chopped including tender green and white parts. 4-5 Bacon finely chopped or you can use 3 tbsp bottled real Bacon bits.

Dry ingredients:

2 3/4 cup Plain flour, 1 tbsp sugar, 2 tsp Baking powder, 1/2 tsp Baking soda, 3/4 tsp salt, 1/8 tsp of Pepper or red chilli flakes, 1 tsp Garlic powder, 1/4 tsp mixed herbs, mix all these first. Then add 1 cup grated Cheddar cheese and stir in to mix.
Liquid ingredients:
1 cup Buttermilk, 1/2 cup water, 2 large eggs. Beat these two and keep aside.
To top:
1 tbsp Bacon bits to sprinkle on top of the batter.

To bake:

1. Add butter to the pan, heat and add green onions and Bacon, saute until just soft for 2-3 mins. Take off the heat.

2. Mix all the dry ingredients, add butter-onion-Bacon to this, mix well. Add liquid ingredients, mix well again until you don't see any white flour. You can use the lowest speed beater to mix in the stand mixer as well.

3.Scrape the thick batter to loaf pan, tap it gently to release the air and sprinkle 1 tbsp reserved bacon bits on top of the batter. Put it in the oven.

4. Bake for 50 to 60 mins or until the cake tester inserted in the middle comes out clean. Take out of the oven, let it cool in the pan for 6-7 mins and then invert it on the rack to cool.

4. Slice and serve warm or toasted with butter or on the side with soup or pack the slices for picnic! Enjoy! :)

Chota Alu (Baby Potatoes) Masala

A side dish prepared using baby potatoes.

Time Required: 15 Minutes




Ingredients:

10 – 12 Baby Potatoes boiled and peeled
1tsp Jeera / Cumin Powder
1tsp Aamchur / Dry Mango Powder
1tsp Red Chili Flakes
2 sprigs Coriander leaves, chopped finely
2tbsp Oil
Salt to taste

Method:

Heat Oil and add the Baby Potatoes and all the powders and sauté for 2 minutes. Add Salt and mix well. Remove to a serving plate and sprinkle little Aamchur powder and garnish with Coriander leaves. Serve hot with Phulka, Roti, Paratha or plain Rice.

Lychees-mixed fruit bread pudding

The Lychee,also called Litchi, is a tropical fruit tree native to southern China. It is also found south to Indonesia and east to the Philippines.The outside is covered by a pink-red, roughly-textured rind that is inedible but easily peelable. The inside consists of a layer of sweet, translucent white flesh, rich in vitamin C.The center contains a single glossy brown nut-like seed is slightly poisonous and should not be eaten.



Ingredients:

1 can of Lychees sliced into fours,
2/3 cup mixed dried fruit or mixed fresh fruit(no need to heat fresh fruit),
2/3 cup apple juice or Lychee juice,
2 cups stale brown or white bread or Bagel bits(diced),
1 tsp Cinnamon pd,
1 tsp Vanilla essence,
1 tsp Allspice pd (NOT Garam masala,click on the link),
2/3 cup half and half,
1/4 cup Demerara(Coarse) brown sugar or white sugar.

To top: 1/4 cup sweetened coconut ,lightly toasted until golden, Cream and few Lychees.

Method:



1. Place dried fruits in a small pan with the apple juice or Lychee juice and bring to a boil for a minute in the microwave. Pour it in a oven proof baking dish.

2. Stir in the bread pieces, allspice,cinnamon pd,vanilla essence and mix gently.Pour in the half and half over it evenly.

3. Press in the bread if they floating too much.I used 1 large raisin Bagel cut inti pieces.You can use thick cut bread.

3. Sprinkle with Demerara sugar(coarse brown sugar) or white sugar on top and bake for 25-30 minutes until firm and golden brown.

4. Take it out,sprinkle golden coconut.Serve hot or cold with some cream and Lychees on the side.Enjoy!:)

Beautiful and delicious Lychee bread pudding baked and ready to serve!!

Chicken Patty,Asparagus Stir-fry with Cheese Bread

A dinner plate with Chicken Patty,Asparagus Stir-fry with Cheese Bread:



How to make these:

Asparagus Stir-fry first:

1. Pick a tender (with thinner spears) bunch of Asparagus and wipe the outside with a clean wet towel.Hold the Asparagus at the end,snap the thicker part and it will break where is it tender and not stringy.Keep them whole.

2. Heat a 2 tsp butter in a wide pan,add asparagus spears ,sprinkle some salt and stir-fry for not more 5 mins,it should still be crisp when done not limp at all.

3. Before you take it off the heat,sprinkle 1/2 tsp each of Garlic powder,Cumin pd,1/8 tsp of Chili flaked or coarsely ground pepper.

4. Serve warm on the side with a some Mayonnaise(optional) on top.

Crispy Chicken Patties next:

1. In a bowl, mix 1 lb ground chicken,1 egg, 1 tbsp Mrs.Dash no-salt Spicy seasoning or Chipotle seasoning or any you like,2 tsp Parsley,salt and pepper well.

2. Divide in to four portions,make rounds and flatten to make four patties.

3. Add 1 cup Panko, Japanese bread crumbs on a plate and coat each patties well both sides and chill in the fridge covered until you are ready.

4. Heat 1 tsp butter or Olive oil in a non-stick pan on a medium heat,add one patty and cook until reddish on the bottom for about 3 mins,flip and cook the other side until the inside is cooked well with little more butter or oil.

5. Repeat with others and serve as soon as possible,warm and crisp.

Cheese-Garlic Bread last:

I made some home made Naan bread stuffed with Cheddar Cheese and folded over to bake and brushed with Garlic-Parsley butter when done.

Cinnamon Apple Pancakes,Sausages and savory Hashbrown

Ingredients:

For Pancakes:

1 large egg,
1/2 cup milk,
2 cups store-bought pancake mix,
Enough water to mix,
1/2 tbsp cinnamon powder,
1 granny smith apple, peeled and grated.(skip the egg of you don't like it) Mix, whisk all to a thick batter, keep aside for a minute or two.

Sausages: I buy Johnsonville Maple and brown sugar links. They are sweet and not much fat as others sausages, which I like.You can choose whichever you like.
Hash: Hash is basically a southern breakfast dis made of cubed Potatoes, onions,Peppers, salt ,cilantro and pepper sauteed in little oil until they are crisp and golden, delicious!:)
I buy the ready to eat frozen Onion flavored Hashbrowns and add other vegs to add to the heated,chopped Hashbrowns to speed up the process.

Apple Cinnamon topping: You can either buy apple Cinnamon can or make yourself,see below for the recipe.
Maple syrup to drizzle on top.Few crushed walnuts to sprinkle.

To make Cinnamon sauteed Apple: 2 tsp unsalted butter, 2 tbsp packed brown sugar, 2 tsp cinnamon pd, 1 cup peeled and sliced Granny Smith apples, 2 tbsp apple butter or maple syrup.




Method:

Heat a non-stick skillet, Pour 2-3 tbsp of pancake batter in circles or in any shape you like sing molds, let it get golden on the bottom.Flip and cook the other side.Place on a plate.Put some sausages and Hashbrowns on the side to cook while you make Pancakes.When Hashbrown cooks to golden color,cut them to pieces.



To make savory Hashbrown: Cook 4 store-bought onion flavored Hashbrowns until golden on a electric or plain non-stick skillet. Add 1/4 cup thinly sliced red onion,chilli flakes, salt and pepper and roast it alongside the Hash.Mix them all up,put it on the plates and garnish with cilantro.If you using cubed Potatoes, use a separate pan to make the hashbrown.Heat the ready to eat Apple or make Apple cinnamon in a pan.


To Plate your hearty weekend breakfast:

Stack 3 pancakes on the plate, top them with 2-3 tbsp of Apple Cinnamon,sprinkle with crushed Walnuts and drizzle with maple syrup.Place 2 sausages on the side along with savory hashbrowns.Get a fork and a knife and dig in! Don't forget your Orange juice and/or coffee.

Banarasi Aloo

This Potato side dish is one of the Banaras delicacies, with few ingredients but tasty. I think what makes this dish Banarasi is the addition of flavorful Fennel seeds and ginger, I am not sure. Never been to Banaras!:)





Ingredients:

2 large red waxy potatoes, peeled and cubed into big chunks,
2 large red Tomatoes ground to paste,
1" ginger ground or minced,
2 tsp ground Fennel seeds (Saunf),
1/2 tsp or more Cayenne powder,
1/4 tsp Turmeric,
1 tsp Garam masala,
1tsp Coriander pd, 1/2 tsp cumin pd,
1 tsp Tamarind juice or Amchoor (both Optional),
salt to taste,
3 tbsp Cream or half and half,
minced Cilantro to garnish.

To season: 1 tbsp mustard oil or any kind of oil, 1 tsp mustard seeds, pinch of hing(Asafoetida)

Method:




1. Heat oil in a wide non-stick pan and add hing and mustard seeds. When they sputter, add cubed Potatoes, stir fry until they reddish and half cooked. Add ground ginger, stir for a minute.

2. Add tomatoes, all the spices with tamarind or Amchoor if you are using, stir for a while until you see the gravy leaving the sides of the pan.

3. Add 1/2 cup water, cover and let it cook. Sauce should thicken and coated to Potatoes when it's done.

4. Adjust the seasoning to your taste. Take off the heat and add cream and cilantro.

Gazpacho with Indian spices and ginger Sherbet!

Gazpacho, Indian style:



1. Chop 4-6 Tomatoes into small cubes or any kind of tomatoes you have, put it in a big bowl.

2. Cube peeled and cubed Cucumber, 1 Green Pepper, 1 Jalapeno, 1 Garlic, 1/2 red Onion or sweet Videlia, few cilantro, salt, 1 tsp cumin pd, 1/2 tsp Chaat pd, coarsely ground pepper, 1 tsp lemon juice, add to the bowl.

3. Mix everything gently, cover and leave it on the counter top for atleast an hour.

4. Mix again, serve in a bowl topped with store bought Croutons if you have it in hand.

5. Serve this delicious Gazpacho with refreshing Panaka or Sherbet

Sweet, tangy and gingery Panaka:

1. Crush 4 tbsp of Jaggery or Brown sugar, 1/2 tsp Cardamom seeds, a slice or two of fresh ginger by hand in 1/2 cup water until you get a smooth paste.

2. Add 2 1/2 cups of water, 2 to 3 tsp of lemon juice to the crushed ingredients, mix well. Strain all this with a strainer to take out all the solids. Adjust the sweet and spice according to your taste.

3. Serve in tall glasses with a slice of lemon and a slice of ginger. Ice Cubes are optional!!

Vaggarane Anna

Rice tossed in a seasoning with Onions and Tomatoes.

Time Required: 20 Miutes
Serves: 2




Ingredients:

4 Cups Cooked Rice
2 Onions, Chopped finely
2 Tomatoes, Chopped finely
2 sprigs Curry leaves, Chopped finely
6 Green Chilies, Chopped finely
4 sprigs Coriander leaves, Chopped finely
½ Cup fresh grated Coconut
2tbs Oil
1tbsp Kadalebele/Bengal Gram
1tbsp Uddinabele/Black Gram split
1tsp Mustard Seeds
½ tsp Turmeric Powder
Salt to taste

Method:

Heat Oil and add Kadalebele/Bengal Gram and Uddinabele/Black Gram split and when they turn pink add Mustard Seeds and when they splutter add Turmeric Powder, Curry leaves, Green Chilies, Onions and sauté for two minutes. Next add Tomato and sauté for a minute. Add Salt, Coconut, Coriander leaves and Rice and mix well. Serve hot with chutney or raitha.

Kashmiri Chicken

Ingredients:

• 1 kg Chicken Breast (skinless)
• 2 tbsp Almonds (sliced)
• 2 tbsp Corn Oil
• 1/2 cup Yogurt
• 1 cup Onion (grounded)
• 5 cloves Garlic (minced)
• 6 Green Cardamom
• 1 tsp Red Chilli Powder
• 1/2 cup Cashew Nuts (grounded)
• 2 Tomatoes (cut into small pieces)
• 1'' fresh Ginger (minced)


How to make Kashmiri Chicken:

• Heat the oil; add the ground onion and stir until it changes its color.
• Mix garlic & ginger continue to fry till light brown.
• Mix the cardamom and chicken and cook for about 15 - 20 minutes on medium high flame.
• Mix yoghurt, tomatoes, red chilli powder. Keep cooking and stir it constantly for 20 - 30 minutes or till the chicken is fully cooked.
• Add ground cashew and cook for another 3 minutes. Garnish with almond slivers and serve.

Chaat Masala Powder

It is a powder prepared using an assortment of spices, which is used to add to snacks, fruits, raw vegetables or cooked side dish. This adds a unique tangy, spicy taste to the dish. Widely used in Chaats a type of tasty light evening snack in North India.

Time Required: 20 Minutes

Ingredients:

1 tbsp Jeera/Cumin Seeds
¼ tsp Ajwain/Carom Seeds
1 tbsp Kalimirchi/Black Pepper corns
½ tbsp Kasoori Methi/Dried Mint Leaves
5 Lavang/Cloves
½ tsp Ajwain
1½ tsp Saunf/Fennel Seeds
¼ tsp Hing/Asafetida
1 tbsp Kala Namak/Rock Salt
2½ tbsp Aamchur Powder/Dried Mango Powder
1 tsp Red Chili Powder
1 tsp Dry Ginger Powder
¼ tsp Tartaric Acid
2 tsp Salt

Method:

In a pan add Jeera, Kalimirch, Saunf, Ajwain, Laung, Hing and Kasoori Methi and dry roast until the spices give out their fragrance. Remove and let it cool. Mix all the other ingredients and grind to a fine powder and store in a dry and air-tight containers.

Chinese Cabbage Stir Fry

Time Required: 8 Minutes
Serves: 4



Ingredients:

3 Cups Chinese Cabbage, Shredded
1 Cup Capsicum
3 – 4 Dry Red Chilies
1tbsp Ginger Juliennes
2tbsp Oil
Salt to taste

Method:

*Chop Capsicum into thin strips. Chop each dry Red Chili into 3 to 4 pieces.

*Heat Oil and add Ginger, Red Chilies, Cabbage, Capsicum and stir for 2 to 3 minutes.

*Add Salt and toss.

*Remove to a serving dish and serve with boiled rice.

Onion Chili Sauce

This Chinese accompaniment goes well when served with a range of Chinese dishes like Fried Rice, Noodles, Crispy Vegetables etc.,

Time Required: 10 Minutes



Ingredients:

1 small Onion, Chopped finely
2 Green Chilies, Chopped finely
2 Pods Garlic, Chopped finely
1” Ginger, Chopped finely
2 sprigs Coriander or few Spring Onion scallions, Chopped finely
3tbsp Tomato Ketchup
1tsp Soya Sauce
1tsp Vinegar
1tbsp Oil

Method:

Heat Oil, add Garlic, Ginger, Green Chilies, Onion and sauté for a minute. Add Tomato Ketchup, Soya Sauce, Vinegar and mix well. Add 2tbsp water and cook for a minute or two. Add Coriander leaves or spring onions and remove from heat. Serve with Crispy Vegetables or Spring Rolls or Manchurian.

Egg Kurma

Prep: 15 mts Cooking: 30 mts
Serves 4-5 persons
Cuisine: South Indian



An inviting egg curry that is loved by all at home. There are numerous versions of egg korma floating round the internet. But today’s recipe is bookmark-worthy. The combination of heady spices, fresh mint and coconut sauteed along with the onion-tomato base gives the egg kurma its unique flavor that is hearty and comforting. Makes a great side with biryani or flavored rice.

Ingredients:

5-6 boiled eggs
2 onions, finely chopped or sliced
1 tsp ginger garlic paste
1 large tomato, chopped
1 tsp red chilli pwd
1/4 tsp turmeric pwd
1 tsp coriander pwd
salt to taste
few curry leaves
8-10 fresh mint leaves
2 tbsps oil
chopped coriander leaves for garnish
Dry roast for 2 mts and grind to a paste:
3/4 tsp saunf
1 tsp khus khus
1″ cinnamon
1 cardamom
2 cloves
4-5 tbsp grated fresh coconut
5-6 cashew nuts

1. Heat oil in a heavy bottomed vessel, add chopped onions and fry till transparent. Add ginger-garlic paste and mint leaves and saute for 3 mts. Add curry leaves, red chilli pwd, turmeric pwd, coriander pwd and salt and combine. Add the chopped tomatoes and fry for 4-5 mts.

2. Add the ground paste and cook for 7-8 mts, stirring so that it does not stick to the vessel.

3. Add the boiled eggs and combine. Cook without lid for 3-4 mts. Add 2 cups of water and cook with lid on simmer till the gravy thickens. Garnish with chopped coriander leaves. Turn off heat.

4. Serve with pulao, biryani, coconut rice or rotis.

Paneer Butter Masala

I can eat Paneer Butter Masala almost every day, but this saturday, our cravings were at a peak-time high as there was light rain outside. Everyone knows I just love Paneer Recipes, and this weekend I decided to make the eternal favorite Paneer Butter Masala, that velvetty-smooth gravy that has all the goodness of indian spices combined with cubes of cottage cheese and garnished with cream and coriander! Now do I have your attention??! Paneer Butter Masala is similar to other paneer gravies, except that as the name implies, it is more rich due to butter and the gravy is thickened by using onions, tomatoes and cashew paste rather than just cream. You cannot go wrong with this, try it for yourself and see!

Believe me, paneer is such a versatile ingredient in Indian cooking, you could make an entire meal using just this, right from appetizers to main course to dessert! Hey maybe they should choose paneer as the next secret ingredient for Iron Chef!:) Till then, try this mouth-watering recipe (adapted from Sanjeev Kapoor's cookbook) at home and enjoy its taste as it lingers on your tongue and your senses!

Ingredients:

3 big tomatoes - pureed
250 gms paneer - cubed
2 big onions
1 bay leaf
2 cloves
1 tbsp ginger-garlic paste
1 tsp red chilli powder
3 tbsps cashewnut paste
1/2 tsp turmeric powder
1 tsp dhania powder (dry coriander powder)
1/2 tsp kasuri methi (dry fenugreek leaves)
1 tsp tandoori masala (optional for color)
2 tsp garam masala powder
salt and lemon juice - to taste
3 tbsp butter
3 tbsp fresh cream
fresh coriander - chopped for garnish

Method:

Skin the onions and blanch them in hot water for 3 mins, then ouree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.

Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.

Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves
, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.

Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.

Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.

Garnish with coriander leaves. Serve the Paneer Butter Masala with any bread of your choice, pulao or simply jeera rice.