Cooking is an art that can be interpreted by every individual differently. This blog is my interpretation of different recipes that I have come across. It could be a new or an improvised version of an already established one.
In a nutshell , its a collection of easy, simple to do vegetarian recipes right from Appetizers to Desserts.
Hi all, I came across this recipe when I was watching a food show. By chance I had a box of pistachios left which was perfect for this dish. It was a big hit with my family. It was very easy to make, and this dish does not involve any baking.
TIPS/VARIATIONS
This recipe calls for a Pistachio crust but you could also use Graham Crackers or Saltines for crust.
Instead of Rasberry, you could also use Strawberries for the topping.
I used both Almond extract with Vanilla extract,
For the whipped cream cheese, you could reduce the sugar based on your sugar preference. I used 1/2 cup but ideally even 1/4th cup is good .
Hi all, its been a while since I posted. Things have been busy at my end. Anyway, I had to make something quick but delicious on a relaxing Sunday evening. So I decided to make Roti's and this yummy side dish using Paneer as the main ingredient.
INGREDIENTS
Paneer: 1 cup diced into cubes
Onion: 1 large chopped
Ginger-Garlic: 1 Tbsp each
Cashews : 10-12 cashews soaked in water for at least 10 minutes
Green Chillies: 3 slit
salt as required
oil and butter: 1 Tbsp each
1/2 cup cream or full fat milk
Water 1/2 cup
Spice Mix
1/2 Tsp of Fennel seeds, Jeera, Coriander seeds, pepper corns. 2-3 cloves, small piece of cinnamon stick, 1 medium bay leaf.
Paneer in White Sauce
Roasted Spice Mix Powder
Lightly Sauteed Golden Brown Paneer
MAKING
Dry roast the spices above and grind them into a coarse powder and set aside In a kadai, add butter, once melted, add in the chopped ginger and garlic , onions. and the soaked cashews Saute until it turns translucent and the raw small is gone. Take it off the gas and set aside to cool.
Grind the above mix into a nice paste using 1/2 cup full fat milk or cream.
Take the same kadai, add oil, once heated add the slit green chilies and then add in the paneer to allow it to shallow fry until light brown on the outside. Keep the gas in low flame and pour in the white sauce into it. Saute for a minute before adding in the dry roasted spice powder ( 1 Tsp), salt and required water. Allow it to cook for about 7 mins until the paneer is well mixed in with the gravy and spices.
Switch off the gas and delicious Paneer in white sauce is ready to be served with hot Rotis / Naan's or Chapathi's.
Garnish with a sprinkle of Kashmiri Red Chilli Powder on top.
TIPS/VARIATIONS
I used full fat milk instead of cream
I also sauteed the paneer first with the green chilies before adding the gravy. You could do it the other way around as well. First add the gravy then add in the paneer.
Do not overcook the white sauce and make sure to keep the gas in low flame.
Hi all, I had eaten this dish in Maharashtra in a food court and came to know that it was a popular dish in that region. I loved it, its simple to make. Tried it yesterday without a couple of ingredients as my parents preferred to eat without garlic. So, here it goes
KOTHAMALLI VADA (KOTHIMIR VADA /CILANTRO VADA)
INGREDIENTS
Besan ( Gram Flour) : 1 and 1/2 cup
Fresh Coriander leaves ( Cilantro): 1 Cup finely chopped
Green Chilli: 1 Tsp finely chopped
Rice Flour : 2 Tbsp
Turmeric Powder: 1/2 Tsp
Red Chilli Powder: 1 Tsp
Baking Soda: 1/2 Tsp
Oil : 1 Tbsp and required oil for shallow frying
Salt as required
Water as required
Ginger Garlic finely chopped or paste (optional): 1 Tsp
Kothamalli Vada
Steamed Kothamalli Vada
MAKING
First ,in a bowl. Mix all the dry ingredients ( Besan, Rice flour, Turmeric, Red Chilli Powder, Baking soda , little salt and mix well. Now add in the finely chopped Cilantro, Green Chillies and if needed the chopped Ginger-Garlic. Mix well again and let it rest for 15 mins (because of the inclusion of Baking soda). Slowly start adding water until it reaches a thick batter consistency.
Grease a flat shallow pan with oil and pour the batter in it.
Keep the pressure cooker on stove with enough water in it. Place a small stand in it and keep the shallow pan with batter on top of it and close the lid of the pressure cooker and steam cook for at least 15-20 minutes.
when I say steam cook, it means do not keep the whistle on the cooker.
Once you see steam coming out, keep the cooker on for about 15-17 mins. Switch off the gas and take the pan out and allow it to cool for a few minutes.
You can serve Kothamalli Vada in a steamed state as it is with green chutney or sauce or shallow fry it with required oil until the sides are golden brown and has a crispy layer on top.
Serve it hot with tomato sauce or green chutney.
TIPS/VARIATIONS
I did not add ginger-garlic but you can add it for added flavor. The one I had in Maharashtra had ginger-garlic in it.
You can serve it steamed. Its more healthy and tasty as well
You could also have an additional step by shallow frying it or even deep frying it. I prefer shallow frying the results are the same as deep frying.
Hi all, this recipe is inspired from my sis-in-law's Pulav method and spices. I recently came across an interesting spice called kaala Masala...its dark in color and is very similar to Garam masala but it has the sweetness from coconut in it. It gives a distinct color and flavor to the dish. The recipe I am sharing today is made with this masala, simple and easy to make. So here it goes
The first step is to boil water and add the corn kernels in boiling water for about 10 -12 minutes until they are soft , drain and set aside.
Next, in a kadai, add oil and butter, add the jeera, once it starts spluttering, add the chopped garlic and finely chopped onions. Saute well until the onions turn golden brown and the raw smell of both the onion and garlic are gone.
Next, add the chopped tomatoes. Saute for 3-4 minutes before adding the turmeric powder, Red chilli powder, Jeera-Dhaniya Powder (Cumin Coriander powder).Saute well until the tomatoes are soft and the spices are all well blended with the gravy. In case you feel the spices are getting burnt, sprinkle some water and saute well.
Add the Corn kernels and the chopped capsicum to the gravy. Saute again for a few minutes in low-medium flame, add the Kaala Masala, Kasoori Methi and required salt. Also add water to allow the corn-capsicum to cook with the spices. Switch off the gas when the water is reduced and the gravy thickens. If you feel, the masala is too spicy, this is the time to add cashew paste (1 Tbsp)
Garnish with freshly chopped cilantro and serve it hot with roti's or rice.
Delicious Corn-Capsicum Masala is ready. The corn gives a sweetened flavor and the capsicum gives it a spicy aromatic flavor.Enjoy!!
TIPS/VARIATIONS
Do not overcook the corn kernels, we want them soft but still with a bite to it. 10-12 minutes should be good enough.
If you do not have Kaala Masala, you can add Garam Masala or Goda Masala
You could add Cashew Paste if you feel the gravy is too spicy and also if you are using Garam Masala.
you can make Pulav the same way, just add soaked Basmati rice to the thickened gravy, add double the water of the rice quantity and cook for 20 minutes after the water starts boiling in low flame.
Hi all, this recipe comes from my sis-in-laws kitchen while I was on my trip to India. She makes this for lunch box. Its delicious, one pot cooking and easy to make. Watch the video for ingredients and making.
Hi all, this recipe was made by a relative who is an expert in making delicious Pongal. A classic south Indian breakfast, typically made of rice and lentils. The entire credit for the recipe goes to him.
Hi all, found this recipe online and tried to give my own twist to it based on the ingredients I had at home. it came out very well. The recipe is more designed for street style. The entire family loved it . So let's start right away. I am calling it
3 STEP PANEER MASALA (STREET STYLE)
I am calling it street style as there's no milk, cashews, cream involved in this. Just quick and simple however in my version, I have added an additional step for all those who want to make it less spicy and creamy.
STEP 1 (MARINADE)
Paneer Cubes: 1 cup
Turmeric: 1/4th Tsp
Red Chilli Powder: 1/2 Tsp
Salt: 1/4th Tsp
Oil : 1-2 Tsp
Marinade by adding all of the above spices and salt, mix it using Oil and set aside.
After 15 minutes, take a flat pan and with a little butter and oil, shallow fry the marinated paneer cubes until one side forms a golden crust.
Keep it aside.
3 Step Paneer Masala ( Street Style)
STEP 2 (Temper)
Bay Leaf: 1-2
Dry Red Chilli: 2 medium
Green Chilli's: 2 medium
Jeera ( Cumin): 1 Tsp
Butter and Oil: 1 Tbsp
In a pan/Kadai, add butter and oil. Once heated, add in the dry red chilli's, green chilli's, bay leaves and Jeera and wait until it turns aromatic and splutters
STEP 3 ( SAUTE and MIX )
Red Chilli Powder: 1/2 Tsp
Turmeric: 1/4th Tsp
Jeera-Dhania Powder: 1 Tsp
Garam Masala Powder: 1/2 Tsp
Kasuri Methi: 1 Tsp
Besan (Chickpea Flour): 1 Tsp
Salt: As required
Water: 2 Tbsp
Now, add in the chopped ginger-garlic and saute for a few seconds before adding in the chopped Onions. Saute it for a couple of minutes before adding the chopped tomatoes and bell peppers.
Its time to add the spices. Add the turmeric, red chilli powder, jeera-dhania powder, Garam Masala powder, Besan and saute it for a few minutes. Mix it up well. Add water and allow it to cook for a few minutes until the gravy is well mixed and veggies are cooked.
Finally, add the shallow fried paneer cubes to the gravy. Mix it well, cook for an additional minute or two with the required salt and the crushed kasoori methi.
Serve it hot with rotis/naans or parathas
ADDED STEP FOR LESS SPICY VERSION
Grind cashews( 10-12) soaked in milk ( 1/4th cup) for at least 10 minutes into a nice semi-liquid and add it to the paneer gravy above. Cook for 2-3 minutes.
Garnish with freshly chopped coriander leaves and serve it hot with rotis/naans and parathas
TIPS/VARIATIONS
Its better if you shallow fry the paneer while the gravy is being cooked so as to maintain the freshness of the paneer.
Since its street style, its expected to be more on the spicy side however you can cut the spice using cream/cashew paste
You could also add cream instead of cashews with milk
Hi all, I came across this recipe posted by a popular chef and decided to give it a try. This ones slightly different from the usual sabji as there is a slight variation in spices. The end result was delicious and its simple to make. So, here it goes
ALOO PALAK ( Potato-Spinach Gravy)
INGREDIENTS
POTATO: 2 Medium diced into cubes
SPINACH: 2-3 cups washed and chopped lighly
Red Chilli's: 2-3
Jeera: 1 Tsp
Hing ( Asafoetida): 1/2 Tsp
Garlic and Ginger: 1 Tbsp each
Onion: I Medium chopped
Tomato: 1 Medium Chopped
Kasoori Methi: 1 Tsp crushed
Turmeric: 1/4th Tsp
Red Chilli Powder: 1/2 Tsp
Jeera-Dhania Powder: 1 Tsp
Salt as required
Oil and Ghee about 1 Tbsp
ALOO-PALAK KI SABJI
MAKING
In a kadai or a pan, add oil/ghee, once hot, add in the Red chilli's, Hing, Jeera and chopped Garlic. Saute it for a few seconds, then add the chopped garlic and the onions. Saute it again, until the onion begins to change color. Now, add the chopped Tomatoes and saute all this for a minute before adding the spices. Add the Turmeric, Red chilli powder, Jeera-Dhania Powder. Once the spices are all cooked for a minute or two in low flame, add in the diced potatoes.
Mix it all up and allow the potatoes to cook in the gravy with little bit of water until the potatoes turn soft enough that it cuts smoothly with a spoon or spatula. Add some salt and the crushed Kasoori methi. Again cook for a minute or two.
Finally, add the chopped spinach covering the pan. Add the required salt and allow it to cook for 3-4 minutes until the spinach is cooked and well mixed with the potato gravy.
That's it, delicious Aloo-Palak is ready to eat. serve it hot as a side to Roti's/Naan's or Parathas.
TIPS/VARIATIONS
I used Ghee instead of oil to give it an added flavor and richness
Remember, the potatoes are not boiled and the diced potatoes are cooked in the gravy.
Wash the spinach in such a way that you do not squeeze the spinach but remove it gently from cold water, just give the spinach a light chop.
Do not blanch the spinach
The hing ( Asafoetida) with the garlic and red Chilli's gives a distinct flavor.
Use Kashmiri Red Chilli's and powder for making it less spicy and added color.
No Garam Masala added, its not needed in this dish.
