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!

 

 

Dal Makhani

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Dal is staple to almost every Indian household. With a myraid of options to choose from, every one in the house has their all time favorite Dal. My favourite being my mum’s Dal Makhani. Yes mum’s extra dose of love in anything she cooks is incomparable but when you eat her Dal Makhani you are bound to fall in love with it. Lentils cooked to perfection, the aroma of the Indian spices and that creaminess – you can’t resist it.

This recipe is a variation of her recipe but super simple to make and definitely delicious. With the nip in the air, a bowl of this famous Punjabi style Dal Makhani along with chopped onions and rice is along you need. So snuggle yourself in a cozy warm blanket with this bowl of deliciousness and savor the amazing desi flavors.

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RECIPE

INGREDIENTS: (For 3 -4  people)

  • 1 cup whole black lentils/ whole urad dal
  • 1/2 cup red kidney beans
  • 1 large onion, finely chopped
  • 4 large tomatoes, pureed
  • 3 1/2 tbsp butter
  • 1/4 cup cream + extra for garnishing (I usel Amul cream)
  • 1 green chili, split lengthwise
  • 1 tsp ginger garlic paste
  • 2 bay leaves
  • 2 – 3 pieces of clove
  • 1 black cardamom
  • 2 green (small) cardamom
  • 1 small stick of cinnamon
  • 1 tsp shahi jeera or regular cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder (you can adjust in case you like it more spicy)
  • 1/2 tsp garam masala
  • 1/2 tsp dried kasuri methi leaves
  • salt, to taste
  • coriander leaves, to garnish

METHOD:

  • Soak whole black lentils and rajma overnight in water and in separate containers.
  • Next day, wash the lentils and rajma with fresh water a couple of times and put it in the separate pressure cookers.
  • Put 4 cups of water in the pressure cooker with black lentils with a bit of turmeric powder and salt and put the lid on. Allow it to cook on low-medium flame for around 12 whistles or until tender and cooked.
  • Put 2 cups of water in the pressure cooker with rajma along with salt and a pinch of turmeric powder and allow it to cook for 3 whistles on low-medium flame. Make sure the rajma is cooked but not completely masked inside the pressure cooker.
  • Let the steam escape on its own from both the pressure cookers.
  • Meanwhile take a saucepan and put it on low flame. Take cinnamon stick, black cardamom, small cardamom, cloves and bay leaf and dry roast it from 1 minute. Remove it and keep these condiments aside in a plate.
  • Take butter in the same saucepan and put it on medium flame. Once its melted add cumin seeds and green chili and saute for 10 seconds.
  • Now add the dry roasted condiments and saute for another 30 seconds. To this add tomato puree and let it cook for 2 minutes.
  • Add salt, turmeric powder and let the mixture cook for a couple of minutes. Now add red chili powder and ginger garlic paste and let the mixture cook for 4 – 5 minutes or until the mixture starts to leave oil from the side.
  • Now add garam masala and saute for 1 minute.
  • To this mixture add the cooked rajma and black lentils and saute for 1 minute. Add 1.5 – 2 cups of water and let the whole mixture simmer on medium flame for 4 – 5 minutes.
  • Once the mixture has cooked add dried kasuri methi and low fat cream and mix it.
  • Take it off the flame, garnish with coriander leaves and some cream and serve!

Enjoy!

Overnight Pumpkin Pie Parfait

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The nip in the air, the beautiful color of the leaves, the pretty pumpkin decoration adorning everyone’s houses and not to forgot the aroma of the most delicious and comforting food wafting through my entire house – that’s absolutely dreamy! Yes Fall and Halloween is right here and so in my favorite Fall recipe of Overnight Pumpkin Pie Parfait!

While I was in the US, everyone eagerly waited for Fall. The most picturesque any city can get throughout the year. Perfect time to spend nestled in the blanket, sip on a cup of hot latte or warm soup and enjoy the scenic beauty. And then comes those pumpkin recipes – the delicious Pumpkin Spiced Latte or the Pumpkin Pies, you can’t stop but gorge on those. This Parfait is a twist on my favorite pumpkin pie which helps be indulge guilt free. The warmth from the fresh spices and the creaminess from the coconut milk and yogurt is the best thing to ask for every morning.

So just when you were thinking how to indulge in a pumpkin pie, you’ve got you covered!

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RECIPE

INGREDIENTS: (For 2 – 3 people)

  • 1 1/2 cup diced pumpkin, seeds removed
  • 200 ml unsweetened coconut milk
  • 100 grams plain greek yogurt
  • 2 tbsp black chia seeds
  • 1/2 cup rolled oats
  • 1/2 cup walnuts
  • 3/4 cup almonds
  • 2 1/2 tbsp agave nectar (or honey)
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon powder
  • 1/4 tsp ground ginger powder
  • 1/4 tsp nutmeg powder
  • 1 – 2 cloves
  • 1 pod of cardamom
  • orange zest, for garnshing
  • edible flowers, for garnishing

METHOD:

  • In a bowl mix rolled oats, coconut milk, greek yogurt, 1 tbsp agave nectar, chia seeds and vanilla extract and whisk it under there are no lumps. Keep it in the refrigerator in a bowl overnight.
  • Take the diced pumpkin pieces in a pressure cooker with a bit of water and let it cook for about 3 – 4 whistles. Once its done let the steam escape on its own before you open it.
  • Once cooked to perfection and softened completely take the cooked pumpkin cubes and puree it along with cardamom, cloves, nutmeg powder, cinnamon powder, ginger powder and the remaining agave nectar.
  • Puree it completely (without water). In case you have a lot of water in the puree, you can cook the mixture on low-medium flame to let the moisture evaporate and then allow the puree to cook down completely.
  • Meanwhile take the walnuts and almonds and pulse it in a food processor until the big lumps don’t exist.
  • Use a couple of serving jars, layer each of them with equal amount of walnut and almond crumb.
  • Then evenly divide the the coconut-yogurt and chia mixture. Layer it with pumpkin spiced puree.
  • Finally garnish with orange zest strips and edible flowers. Allow it to cool for 5 – 10 minutes before serving.

Happy Fall!

 

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!

My Family’s Favorite Egg Curry

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When I look back and retrospect my initial days cooking in the kitchen, a multitude of emotions run through my mind. There is definitely a sense of achievement to see how far I have come along in cooking, each day is better than yesterday. A lot of different techniques, different cuisines and different flavors seems unraveled in front of me, I definitely want to explore and understand the world of food better! This recipe is special to me since its humble and screams of the flavors that me and family enjoy. It was just a few years back when I was attempting to make egg curry and I failed miserably since my eggs weren’t boiled perfectly. And here I am confident about this lip smacking Egg Curry!

This dish falls in my comfort zone food category , quintessential to days when I want to have something delicious and have no time to make something elaborate. A sublime curry with perfectly boiled eggs snuggled in it with layers of Indian flavors – Oh so yum! It’s rustic and a simple dish for all those egg lovers. So just when you were thinking what to cook with parathas or rice, we answered your dilemma with this flavorful Egg Curry!

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RECIPE

METHOD: (For 2 – 3 people)

  • 3 hard boiled egg, peeled and sliced half
  • 4 big tomatoes, roughly diced
  • 1 medium onion, roughly diced
  • 4 garlic cloves
  • 2 green chillis, cut lengthwise
  • 1/2 tsp ginger paste
  • 1 cinnamon stick
  • 2 cloves
  • 1 bay leaf
  • 6 – 7 curry leaves
  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder (you can increase it slightly if you want more spice)
  • 1/2 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 tsp dried mango powder (optional)
  • 1 cup water
  • 2 – 3 tbsp coriander leaves, roughly chopped
  • salt, to taste

METHOD:

  • Take tomato, onions, 1 green chili, ginger and garlic in a mixer grinder and grind it to form a smooth paste. Keep it aside.
  • Now take a kadhai/saucepan on medium heat and add oil. Once its hot, add cumin seeds, curry leaves, bay leaf, cloves, cinnamon stick and the remaining chilli and saute for 30 seconds.
  • Now add the tomato – onion paste and saute it until it starts to thicken. Add salt, turmeric powder, red chili powder and garam masala and let the mixture cook until it starts to leave oil. Make sure you keep stirring it to avoid it from sticking to the bottom of the pan.
  • Once paste starts to leave the oil, add water and allow the water to boil.
  • Add the boiled eggs and cover the saucepan with a lid and allow the curry to boil for another 2 minutes.
  • Garnish it with coriander leaves and serve hot with steamed rice or parathas.

Enjoy!

 

 

Laksa – from the scratch!

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Monsoons for me means sitting by the window and enjoying the crisp cool air, the fragrance of “gilli mitti”, reading a book and relishing a bowl of piping hot and comfort food! I am already hoping that it rains again today and I can relive these moments again. And when you get a bowl full of goodness – piping hot curry noodle soup, your day can’t get any better! Laksa is a Malaysian curry noodle soup which is hearty and perfect for monsoon lunches and dinner.

This recipe here might not be the most authentic Laksa recipe, but it’s modified to what my family enjoys and the flavors we can relate too. Spicy, sweet, zing and lots of goodness. I must admit that cooking Asian food is not my forte, but I wanted to try my hands on this dish particularly. I tried, retried and re-retried and almost perfected myself in making Laksa. While the coconut milk lends the creaminess and sweetness to the dish, the “made from scratch” Laksa paste adds the much needed fieriness to the whole dish. The colorful medley of veggies provide the necessary nutrients. All this with a dash of lemon is sublime!

This soup reminded me of my mum’s tomato soup which she would load with noodles and veggies to make our meals more exciting. So just when you were pondering about what to cook next, my version of Laksa is here to spark up your weeknight dinners and a comfort laden weekend meal!

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RECIPE

INGREDIENTS: (For 2 people)

For Laksa Paste:

  • 4 garlic cloves
  • 6 dried red chili, soaked in hot water for atleast 30 minutes (you can add more if you like the paste to be spicier)
  • 1 fresh red chili
  • 1 lemongrass stalk, chopped
  • 1/2 tsp fresh turmeric root, roughly chopped (you can use ground turmeric instead)
  • 1 medium red onion, roughly diced
  • thumb of ginger or galangal, roughly chopped
  • salt, to taste

For Soup:

  • 400 ml coconut milk
  • 150 – 200 ml water
  • 1 cup broccoli florets, par boiled
  • 1 medium sized red bell pepper, julinned
  • 1 cup carrot, peeled and cut into circles and par boiled
  • 6 – 7 pak choy leaves, cut into threads.
  • 1 green onion, chopped
  • 200 grams tofu, cut into cubes
  • 100 grams button mushroom, cut into thick slices
  • 1.5 cup cooked rice vermicelli, cooked according to packet instructions
  • 1/2 cup cilantro
  • 2 tbsp vegetable oil
  • 1 tsp chili flakes
  • 1 lemon, cut into wedges
  • salt, to taste
  • 2 tbsp roasted peanuts, for garnish
  • 1/2 cup bean sprouts (optional)
  • 1/3 cup french beans, cut into long pieces and slightly boiled (optional)
  • 2 tbsp fresh thai basil leaves (optional)

METHOD:

  • In a mixer grinder take all the ingredients for the Laksa paste along with 2 tbsp of water and make a smooth puree out of it. Do not use the water in which the dried red chilis were soaked.
  • Once the paste is made, keep it aside.
  • Take a saucepan and put 1 tbsp of oil in it and put it on medium heat. Add the entire Laksa paste and let the paste cook completely. You will know the paste is properly cooked once it starts to leave slight oil. This would take 8 – 10 minutes.
  • Meanwhile take another pan on medium heat. Put the remaining oil. Add chili flakes and the white part of green onion and saute for a few seconds. Now add broccoli, carrots, french beans, bell pepper and mushrooms and saute until it starts to get slightly charred. Add salt and give it a good stir. Once cooked keep aside.
  • Once the Laksa paste is cooked, add coconut milk and water and let the gravy simmer for 3 – 4 minutes.
  • Add the diced tofu so that it soaks up some flavor of the curry. Let the curry simmer for atleast 5 minutes.
  • To serve, first take a bowl and add some cooked rice vermicelli. Add some veggies and then pour the tofu and the coconut curry. Add some more veggies on the top.
  • Garnish with lemon wedge, roasted peanuts, coriander leaves, spring onions and thai basil.

Enjoy!