ALOO PAALAK

Hi all, am back with a new recipe. This one is very simple to make and needs ingredients which we normally use to make sabji for Roti's. So here it goes

ALOO PAALAK

INGREDIENTS

ALOO/POTATO: 1-2
PAALAK/SPINACH: 2-3 CUPS  BLANCHED AND GROUND INTO A PASTE
ONION : 1 BIG OR 2 SMALL CHOPPED
TOMATO; 1 BIG CHOPPED
GINGER: 1 TBSP CHOPPED
GARLIC: 1 TBSP CHOPPED
CORIANDER SEEDS: 1 TSP
RED CHILLI: 3-4
CASHEW NUTS: 10-15 SOAKED FOR 15 MINUTESS
JEERA: 1 TSP
GARAM MASALA: 1 TSP
SALT AS REQUIRED
OIL/GHEE : 1 TBSP

ALOO PAALAK

MAKING

First of all, blanch the spinach in boiling water and grind into a fine paste. Next Boil the potatoes and keep it aside. Grind the chopped Onion, Chopped Tomato, Ginger, Garlic, Red Chilli, Coriander seeds, Jeera and soaked Cashews and grind it into a paste with required salt.

In a pan, heat Ghee and add the masala gravy paste mentioned above and cook for about 2-3 minutes until the raw smell is gone. Next add the Boiled potatoes and again cook for a couple of minutes, add the Spinach and salt, allow it to cook for a couple more minutes until the whole mix is blended well with the Masala. Finally, add a Tsp of Garam Masala, and a blob of butter right at the very end before serving.

TIPS/VARIATIONS

Either cook the potatoes before hand or add the chopped raw Potatoes after cooking the masala raw paste until the raw smell is gone. Add water and cook until the potatoes are soft and cooked.









 

CORN ON BREAD

Hi all, The entire credit for this recipe goes to my friend  I gave it a try and it was absolutely delicious. This recipe can be an Appetizer or a Starter. It's easy and simple to make. Its called.

CORN ON BREAD

The crunchy Corn with the smooth Cheese Sauce on top of the toasted Bread gives it such a beautiful texture when you take a bite. It's a must-try recipe.

Corn on Bread

INGREDIENTS

CORN: 2-3
WHITE BREAD AS REQUIRED

FOR THE WHITE SAUCE

BUTTER MELTED : 2-3 TBSP
ALL PURPOSE FLOUR: 2 TBSP
MILK: 1/2 - 1 CUP
CHEESE: CHEDDAR, MOZZARELLA OR 4 CHEESE MEXICAN BLEND
SALT
GARLIC IF NEEDED GRATED 1 TSP
EXTRA CHEESE.

MAKING

First of all, boil water with a Tsp. of salt. Once it starts boiling add the Corn Kernels and cook for about 10 minutes just like how you boil pasta. Drain the Corn and keep aside.

In another heated pan, add butter, once it melts add the All-Purpose Flour and whisk it until the Flour is mixed in the butter. Make sure the gas is in low heat. Add the milk and once you see the bubbles, add the salt, garlic (if needed), and the cheeses. Keep whisking it all the while until the cheese has all blended and you get the required consistency. Make sure you switch off the gas before adding the cheese.

Add the boiled Corn to the gravy and mix it well with a bit of salt if needed.

Toast the bread until light brown and crisp. Allow it to cool. Spread the Corn sauce on the bread and set aside.

Preheat the oven to 350 degrees, Place the Corn on Bread with Grated cheese on top and place it in the oven for about 8-10 minutes. Take it out and delicious Corn on Bread is ready to eat.

TIPS

I used White bread but one can use  Garlic Bread as well for added taste. Make sure the gas is in low heat especially when we are handling with cheese and milk. Sweet corn is best for this as it gives a nice taste to the dish.
 

GREEN TOMATO PACCHADI

Hi, This recipe comes straight from my MIL's kitchen. She gave me this recipe when I told her that I had a lot of green tomatoes growing in my vegetable garden. It's easy to make and tasty to eat. Here it goes, its called

GREEN TOMATO PACCHADI

Green Tomato Pacchadi

INGREDIENTS

GREEN TOMATOES: 3 MEDIUM CHOPPED INTO SMALL PIECES
COCONUT: 1/2 CUP
GREEN CHILLIES: 3
MUSTARD SEEDS: 1TSP
JAGGERY: 1 TSP
SALT
TURMERIC
OIL
CURRY LEAVES FOR GARNISH



MAKING

Take a pan and cook the cut Green Tomatoes with enough water, salt, and turmeric until its soft and tender. Meanwhile grind Coconut, Green Chilli's, and 1 Tsp. of Mustard seeds with a little bit of salt,  into a fine paste and add it to the cooked Tomatoes. Add a Tsp. of Jaggery for additional taste if needed.

Finally for the tempering/Tadka, heat oil and add Mustard seeds, 1 Red Chilli, and 1/2 Tsp. of Methi seeds. Once the Mustard seeds splutters add it to the finished Green Tomato Pacchadi and its ready to serve. Garnish it with fresh Curry leaves.

TIPS

Add a tsp. of Jaggery for additional taste. You can add the Curry leaves as Garnish at the very end or add the curry leaves during tempering/Tadka. Enjoy!

BROWNIE EXPLOSION

Hi there, hope all of you are having a wonderful summer. As a family,we like to go to TGIF''s (Thank God its Friday) and though we have little choices as vegetarians, their dessert is our favorite. I wanted to re-create it and so I did. It was delicious and I was so proud of the end result. So, here it goes, its called

BROWNIE EXPLOSION

I gave it that name coz the dish itself looks imperfect but is "perfect" that way and its an explosion of everything when you take a bite. The moist Brownie with Hot Chocolate Sauce topped with Vanilla Ice-cream, the flavor explodes in your mouth and gives you such an irresistible feeling.

Brownie Explosion

INGREDIENTS FOR BROWNIE

Unsweetened Chocolate Bar : 1/2 cup melted
Eggs: 2
All Purpose Flour: 1 cup
Milk Powder (Mawa): 1/2 cup
Sugar: 1 cup
Butter: 1 stick at room temperature
Baking Soda: 1 Tsp.
Salt: 1/2 Tsp.
Instant Coffee: 1 Tsp.

In a pan, beat the Eggs, Butter and Sugar into a fine smooth consistency and set it aside. In another pan, mix all the dry ingredients, add the melted chocolate and the above mentioned mixture. Mix them all together to make a nice smooth semi-liquid batter. Pour it into a well greased baking pan ( 8*8 round or square) and bake at 350 degrees for 15-20 minutes. Remove and allow it to cool. It's perfectly fine if the Brownie is moist as it works well for this dish.

HOT CHOCOLATE SAUCE

INGREDIENTS

SEMI-SWEET CHOCOLATE CHIPS: 1 CUP
CONDENSED MILK: 3/4TH CAN

MAKING

In a pan, boil water, place a bowl on top of the boiling water pan so that the steam of the boiling water melts the chocolate and the condensed milk without burning them. Once the chocolate chips have melted and mixed well with the condensed milk, take it out and keep aside.

Take the Vanilla Ice-Cream from the freezer and let it thaw.

Once the Brownie is ready and cool, place it on a plate, pour a spoon or two of hot chocolate over it and finally add a scoop of cold Vanilla Ice-Cream. Delicious Brownie Explosion is ready to serve.

TIPS/VARIATIONS

Adding a Tsp. of Vanilla extract to the Brownie mix in good. I added Milk powder instead of take away the smell of the eggs. As I said, its perfectly fine if the brownies are moist as it works well for this dish. The dish works well when one part is hot and the other cold so make sure the brownies or the chocolate sauce is hot while serving. Do not get discouraged by the photo, its imperfect look is perfectly well as it tastes like heaven.