Masala Chaas

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Summer is incomplete without a chilled glass of delicious Buttermilk aka Masala Chaas. There are so many variations of this simple cooler and you can’t get enough of this throughout the summers. Every family has their own special (and favorite) Masala Chaas recipe and so is mine. Making a glass of buttermilk rekindles childhood memories every time. And now time had completed a full circle. After school routine at home was gulping down my mum’s special Chaas and she never failed to add her touch of love by making so many varieties. I thoroughly enjoyed it! And now when my son comes back from his school is when I serve him buttermilk during summers.

A classic Indian beverage with so many good properties that you need to include in your diet plan – aids good digestion, good for gut, body cooler and packed with flavor. Make your glass now!

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RECIPE

INGREDIENTS: (For 3 – 4 people)

  • 1 1/2 cup plain yogurt
  • 1 1/2 – 2 cup chilled water
  • 1 tsp roasted cumin powder/ jeera powder
  • 8 – 9 curry leaves
  • 1/4 tsp mustard seeds
  • 2 green chillis, split lengthwise
  • 1/4 tsp grated ginger
  • 1/4 tsp cooking oil
  • 8 – 9 ice cubes
  • 1/4 cup fresh coriander leaves, chopped
  • salt for taste

METHOD:

  • In a blender put yogurt, chilled water, roasted cumin powder, salt and half of the ice cubes and blend it until it becomes slightly frothy.
  • Heat a tadka pan. Put oil, mustard seeds and let it crackle.
  • Add curry leaves, grated ginger and green chilli and saute for 10 seconds.
  • Put this tadka in the yogurt and water mix and stir it.
  • Now take serving glasses and divide the rwmaining ice cubes evenly between them. Equally divide the chaas amongst the serving glasses.
  • Generously garnish with coriander leaves and enjoy!

Methi Malai Paneer

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Its raining here incessantly in Bangalore and all I was craving was a bowl of comforting paneer curry with some fluffy rotis. And such delicious cravings need to get fulfilled and hence Methi Malai Paneer happened in my kitchen. Being an ardent fan of paneer, this recipe is one of my family favorites. A few handful basic ingredients in the kitchen come together beautifully to make a stunning curry. The lush methi leaves, the delectable gravy and my ever favorite grilled paneer cubes.

So just when you thought paneer dishes are all the same and quite boring, this recipe is a winner. Try it and you’ll fall in love with it.

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RECIPE

INGREDIENTS: (For 3 – 4 people)

  • 200 grams paneer, cut into cubes
  • 2 cups fresh fenugreek/ methi leaves, roughly chopped
  • 2 medium onions, chopped
  • 2 medium tomatoes, chopped
  • 15 – 16 cashew nuts, soaked in a small bowl of water
  • 6 garlic cloves, crushed
  • 1 1/2 tsp chopped ginger
  • 1 green chilli, split lengthwise
  • 1 tbsp ghee
  • 1 tbsp oil
  • 3/4 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp dhaniya powder
  • 1/4 – 1/2 tsp garam masala
  • 2 tsp honey
  • 1/3 cup fresh cream
  • 2 tbsp dried kasuri methi leaves

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METHOD:

  • In a kadhai take 1 tbsp oil and put it on medium flame. Add cumin seeds and saute it until it crackles.
  • Now add onion and saute until its translucent to light brown. This would take about 3 – 4 minutes.
  • Now add tomatoes, garlic, ginger, green chilli, cashews and a little bit of salt and saute it until the tomatoes are cooked and mushy.
  • Take it off the stove and allow it cool down completely.
  • Once cooled, mixer grind it into a smooth paste. You can add 1 – 2 tbsp of water if required.
  • Now take another kadhai on medium flame and take 1 tbsp of ghee in it. Add the tomato – onion puree in it. Add turmeric powder, dhaniya powder, red chilli powder, garam masala and a bit of salt and let the paste cook until its releases some oil.
  • Now add 1/3 cup water to this an let it cook for another 3 – 4 minutes.
  • Now add the fresh cream and keep stirring it until its well incporporated into the paste to avoid the cream from splitting.
  • Add methi/ fenugreek leaves to it and let it simmer for 4 – 5- minutes.
  • Now add paneer cubes and honey and let it simmer for 2 – 3 minutes. Alternatively you can grill the paneer cubes on a griddle pan and put it inside the gravy righe before serving.
  • Garnish with kasuri methi leaves and serve.

 

Thai Rainbow Salad with Ginger Soy Dressing

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I have started to believe that I have a thing towards fresh produce and making everything from scratch whether its salad dressings, breads, ghee and possibly everything within my scope. There is still a long way to go, lot of skills to learn however I am loving this. Using local and fresh ingredients rather than frozen ones adds such a depth of flavor and a feel good factor in everything you make. The effort that goes in making everything perfect for your family and friends, making everything pure and good is a true epitome of love and affection.

This salad is all about freshness – delicious and crunchy ingredients, a flavorful dressing, beautifully tossed together and yay! its ready. A perfect way to welcome the summer and enjoy every bit of homemade thai flavors.

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RECIPE

INGREDIENTS: (For 4 – 5 people)

For the salad:

  • 1/2 cup shredded red cabbage
  • 1/4 cup shredded cabbage
  • 1/2 cup red carrots, julineed
  • 1/3 cup mixed bell peppers, julineed
  • 180 – 200 grams rice vermicelli noodles
  • 1/4 cup coriander leaves, roughly chopped
  • 2 tbsp peanuts
  • 1 tbsp black sesame seeds
  • 1/2 red chilli, for garnish

For the dressing:

  • 1/4 cup soy
  • 1 1/2 tbsp rice vinegar
  • 2 1/2 tbsp fresh lemon juice
  • 1 1/2 tbsp olive oil
  • 1 tsp freshly grated ginger
  • 1 tsp red chilli, finely chopped
  • 2 tsp honey (optional)

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METHOD:

For the dressing:

  • Whisk everything together until incorporated and keep aside until ready to use.

For the salad:

  • Take a bowl filled with boiling hot water and place the rice vermicelli noodles in it. Let it soak for 2 – 3 minutes or until the noodles is cooked.
  • Once done drain it and wash it with tap water. Allow the water to completely drain off.
  • In a large bowl mix together red cabbage, cabbage, carrots, bell peppers, coriander leaves, black sesame seeds and noodles and toss it so that everything is almost evenly distributed.
  • Add the dressing and toss it.
  • Garnish with red chilli, peanuts and coriander leaves and serve!

 

 

Gharwali Khichdi

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Basic homestyle khichdi is my synonym for comfort food. There is nothing better that can remind you of clean and sumptuous home food than this Khichdi. A bowl of piping hot Mixed Dal Khichdi, a generous dollop of ghee and a fragrant tadka – a complete one pot meal and definitely your answer to a lazy day food.

 

Growing up in a Marwari family, khichdi was a pretty regular affair in the kitchen with so many different variations. Not only was it served with homemade ghee but also with kadhi, pickle, papad, fried munchies and curd. A simple dish was ornated and with that extra touch of love (read Ghee!) from grandmom made it even more delicious. Light on the tummy, nutritious and yummy, this lentil and rice concoction has been one of my all time favorite Indian meal. You definitely can’t go wrong with this one!

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RECIPE

INGREDIENTS: (For 2 – 3 people)

  • 1/2 cup uncooked rice, soaked in water for 30 minutes
  • 1/4 cup uncooked lentils, soaked in water for 30 minutes (I took half moong dal and half Toor dal)
  • 1 green chili, split lengthwise
  • 2 – 3 dried red chilli
  • 2 cloves
  • 1 cardamom pod, seeds removed
  • 2 bay leaf
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp grated ginger
  • 1 1/2 tsp ghee + extra for garnishing
  • 1/2 tsp turmeric powder
  • hing, to taste
  • salt, to taste
  • chopped cilantro leaves, for garnsihing
  • fried onion, for garnsihing

METHOD:

  • Take a saucepan and put it on medium heat. Meanwhile wash the lentils under water a couple of times.
  • Once the saucepan is heated, put ghee. Now add cumin seeds, mustard seeds, hing, green chili, red chilli, grated ginger, bay leaf, cloves and cardamom pod and saute for 10 seconds.
  • Now add the washed lentils and stir for 40 – 50 seconds.
  • Add some salt and turmeric powder and mix it well. Add 1 cup of water and mix it. Cover the saucepan and let the lentil for 10 minutes or so.
  • Once half done, add the washed rice into the saucepan and give it a good stir. Add more salt and around 2 1/2 cups of water and stir. Cover the saucepan with a lid and let the mix cook for 20 minutes or until the rice and lentil is perfectly cooked.
  • Once done, transfer it to a bowl, garnish with coriander leaves, fried onions and a generous dollop of ghee and dig in!

 

Mayo – Hung Curd Sandwich

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Hello folks! Everything around me looks so festive and merry. The beautifully adorned Christmas tree in every nook and corner of the street, the colorful lights hanging everywhere, the cafes beaming with lots of freshly baked goodies and not to forget the conversations going on everywhere as to how one is celebrating Christmas. Amidst the endless baking going on in my kitchen, I feel I need a small break to make something comforting and simple. Hence we have a Quick Homestyle Sandwich Alert!

Sometimes all I need is a simple sandwich to feel good. Chop some basic ingredients, slather it on yoru favourite bread, toast it and you’re done. I made these Mayo and Hung Curd Veggie Sandwich for breakfast a few days back and it was yummy! Chopped few veggies, mixed it with hung curd and mayo, seasoned it, toasted my bread and my breakfast was done. I felt like a superstar. Save this recipe now because you can use all your teeny weeny leftovers to get this delish homestyle sandwich. No frills, no fancies – only goodness!

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RECIPE

INGREDIENTS: (Makes 4 sandwiches)

  • 8 slices of multigrain bread (you can also use white sandwich bread)
  • 4 tbsp of store bought mayoniesse
  • 1 cup hung curd (you can also plain Greek Yogurt)
  • 1 large onion, finely choppeed
  • 1/2 cup bell peppers, finely chopped
  • 3/4 cup grated carrot
  • 1/3 cup corn kernels, boiled and cooled to room temparture
  • 1/2 tsp chili flakes
  • 2 tsp freshly parsley, finely chopped
  • 2 tbsp coriander leaves, finely chopped
  • 2 tbsp unsalted butter
  • salt, to taste
  • freshly ground black pepper, to taste

METHOD:

  • Take mayo and hung curd in a bowl and whisk it until combined. Now add onion, bell peppers, grated carrot, corn kernels, chili flakes, parsley, coriander leaves, salt and black pepper and mix it well.
  • Put a gridle pan on medium flame. Meanwhile take one slice of bread and generously fill it with the mixture you have made in the first step. Make sure to leave some space towards to the edges will putting the mixture.
  • Take another slice of bread and place it on top of it.
  • Take a little butter and put it on the pan. Place the sandwich on the griddle pan and let it cook for 1 minute – 90 seconds. Meanwhile lightly butter the bread on the top.
  • Carefully turn the bread over and let the sandwich cook on the other side for 60 – 90 seconds.
  • Once cooked and golden brown on both sides, take it off from the griddle pan and place it on the kitchen top. Diagonally cut it making sure the mixture doesnt ooze out of the slices of bread.
  • Serve immediately with ketchup or as is.

Easy Rajma Masala (Kidney Beans Curry)

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When I think about Indian comfort food, Rajma Chawal tops my list every time. I am not the kind of person who loves to eat Indian food everyday, but eating different cuisines and combinations each day, Rajma Chawal provides that brief hiatus where I go back to my roots, simple home style food where the magic of spices is unparalleled.

As a child mum used to make different versions of Rajma – sometimes without onion garlic, sometimes with a bit of cream and sometimes with potatoes in it. I enjoyed all these different varieties, but my favorite was the one which my friend used to get in her lunch. I remember gobbling down her entire lunch in school on days she got Rajma. I often tried to replicate her recipe, but failed each time. I think that it is the world’s best Rajma chawal and my friend refuses to share the recipe.

Each bite of this curry unveils the perfect blend of Indian spices. The melt in your mouth rajma (kidney beans) along with a flavorful onion-tomato gravy instantly can win anyone’s heart. Pair it with basic steamed rice, pickled onions and papad – quick and easy meals are sorted!

RECIPE

INGREDIENTS: (For 2 – 3 people)

  • 3/4 cup uncooked rajma (kidney beans), soaked overnight
  • 1 cup onion, roughly chopped
  • 3 medium tomatoes, roughly chopped
  • 4 – 5 -cloves of garlic, roughly chopped
  • 1 green chili, cut lengthwise
  • 1 – 2 bay leaf
  • 4 – 5 curry leaves (optional)
  • 1 inch ginger, finely chopped
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 3/4 tsp turmeric powder
  • 2 tsp rajma masala powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp  garam masala
  • 1/2 tsp kasuri methi (optional)
  • salt, to taste
  • pinch of baking soda (optional)
  • 1/4 cup cilantro, finely chopped for garnishing
  • lemon wedges, to serve

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METHOD:

  • Drain the water from the overnight soaked kidney beans and transfer the beans to a pressure cooker. Add 3 1/2 cups of water, bit of salt and baking soda in the pressure cooker and close the lid. Allow the kidney beans to cook on medium flame for atleast 4 – 5 whistles. (You can let it cook for more whistles until the beans is tender and cooked).
  • Once the whistles are done, allow the steam to escape on its own. Take the rajma out and drain the liquid. Do not throw it away since we will use it later.
  • Meanwhile take the chopped onions, chopped tomatoes, garlic cloves and ginger and make a fine paste using a mixer grinder.
  • Put a sauce pan on medium flame. Add ghee. Once hot add the cumin seeds and allow it to crackle. Add the green chili, curry leaves and bay leaf and saute for 10 – 15 seconds.
  • Now add the tomato- onion paste and cook it on low flame. After a minute or so add salt, turmeric powder, coriander powder, red chili powder, half of rajma masala and let the mixture cook until all the moisture is evaporated. This will take about 8 – 10 minutes.
  • Once cooked add the cooked kidney beans along with the remaining rajma masala and give it a quick stir.
  • Add the rajma stock (and more water if you like it watery), cover it with a lid and bring the curry to boil.
  • Add kasuri methi and adjust for salt and spice levels and let it cook for another minute or so.
  • Now garnish with coriander leaves and serve with rice.

Enjoy!

Sesame Crusted Baked Mushrooms and Paneer

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My favorite ingredients in an oven baked version – yum! The flavor blast in every bite of this dish makes it a complete winner. I love and kind of prefer baking and roasting veggies in my small little oven rather than boiling and (over) cooking them on stove. Couple of reasons – put everything in the oven and it does the rest. You get time to focus on other errands simultaneously. Secondly, its definitely healthier and tastes darn good.

Make a single batch of sesame roasted mushrooms and cottage cheese or a huge batch, this gets over in no time. Whether you want to upgrade your appetizer game in a part, top it up as an add-on to your lunch meal or eat this as is, you’ll definitely obsess over it again and again. Its simple, its quick and super delicious.

This recipe is adapted from Sarah Jampel’s recipe for Crispy Sesame Baked Tofu and Shiitake Mushrooms. The ease of her recipe and the use of pantry staples makes me fall in love with it.

Soft and tender from inside, crunchy from outside, the flavor combination is stunning. The umami from the mushrooms, nuttiness from the flecks of sesame seeds and the aromatic oils – all this comes together beautifully. Hearty and healthy – this dish is here to stay!

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RECIPE

INGREDIENTS: (For 1 -2 people)

  • 150 grams mixed mushrooms ( I used a mixed of button and shiitake mushrooms)
  • 200 grams cottage cheese cubes (you can use tofu also)
  • 1 tbsp cornstarch
  • 2 1/2 tsp sesame oil
  • 2 1/2 tbsp vegetable oil
  • 2 tbsp Panko bread crumbs
  • 2 1/2 tbsp mixed sesame seeds + extra for garnish
  • 3 tsp soy sauce
  • 1 1/2 tsp chili flakes
  • 1 tsp salt
  • handful of micro greens, for garnish

METHOD:

  • Preheat your oven to 220C for atleast 15 minutes. Line a baking sheet with parchment paper and keep aside.
  • Wash and clean the mushrooms. Cut the mushrooms into medium slices. Make sure not to cut it think since it will burn too easily in the oven.
  • Take half of the above mentioned quantities of – cornstarch, vegetable oil, sesame oil, mixed sesame seeds, chili flakes, soy sauce and salt – in a bowl. Put the mushrooms in it and toss it so that all the pieces are well coated.
  • In a another bowl, take the cubes of paneer/ cottage cheese. Add the remaining amount of cornstarch, vegetable oil, sesame oil, chili flakes, soy sauce and salt, sesame seeds and the entire Panko bread crumbs quantity.
  • Make sure to toss the cottage cheese gently in the mixture and ensure its generously coated.
  • Place the mushrooms and cottage cheese cubes on the parchment paper. Make sure that the pieces are places beside one and another and not stacked one top of the other.
  • Bake for 20 – 25 minutes until the pieces are golden brown and crisp.
  • Take it out of the oven, mix it up, serve on a plate and garnish with micro greens.

Bon Appetit!