PANEER WALI GOBI

Today when I opened my fridge to look for some vegetables to make something for dinner, I could only find one small cauliflower  (gobi) and a small chunk of cottage cheese (paneer) left with me. I was really worried because neither of the thing would be enough to make a curry that would suffice three members of my family. And on the top of it, I felt lethargic to venture out for veggie-shopping. So an idea clicked me of mixing the both ingredients to make something new. And trust me, the outcome was really good. Check out the recipe for it now.    

INGREDIENTS

Cauliflower (gobi)-1 small (cut into small florets)

Cottage cheese-100 gm

Potato-1 small

Masala paste- (Blend together 1 onion, 1 tomato, 1/2 bunch coriander leaf, 3 cashew nuts)

Curd- 1tsp

Melon seeds (charmogaj) paste-2 tsp

Kasuri meethi- 2 tsp

Ginger garlic paste-2 tsp

Green chilli-1

Red chilli powder-1tsp

Turmeric powder-1 tsp

Fenugreek seeds-1/4 tsp

Cumin (jeera) seeds-1 tsp

Salt as per taste

Sugar as per taste

METHOD

Take oil in a pan, fry the cauliflower florets smearing little salt and sugar. Keep aside. Now put the tempering of meethi and jeera seeds. Wait till this starts spluttering. Add the chopped potatoes and fry for sometime. Now add the masala paste to it and fry well. Add the curd and melon seeds paste, and cook well over low flame. Add the fried cauliflower now and mix well with the masala. Put the seasonings, chilli powder, green chilli and turmeric powder. Add little water and mix all well. Add the paneer cubes now and cover the pan. Cook till the veggies become soft and the gravy reaches right consistency. Sprinkle kasuri meethi and serve hot with any type of Indian bread.

CORN SPINACH TIKKI

When health meets taste, there is nothing great like it. This recipe is such an example, where all the healthy stuffs are put together to make something yummy. You can make your guests happy with this awesome recipe that needs less effort. Have these tikki as tea-time snacks or as a starter.

INGREDIENTS

Boiled Corn-1 cup

Spinach-2 bunches

Grated Cottage Cheese (Paneer)-1/2 cup

Boiled Potatoes-2

Green Chilli-2 (chopped)

Grated Processed Cheese-1/2 cup (any kind of cheese would do)

Pepper powder-1 tsp

Lemon juice-1 tsp

Chaat masala-1 tsp

Kasuri meethi (dried fenugreek leaf)-1 tsp

Cornflour-11/2 tbsp

Refined flour-3 tbsp
Salt and sugar as per taste

Oil for shallow frying

METHOD

Blanch spinach and chop into small parts. Boil the corn until soft and blend it into a rough paste. Now add all the ingredients together and make flat-round tikki shape out of the mixture. Take a non-stick pan, put refined oil (1 tbsp) into it, and shallow fry the Corn-Spinach Tikki. Serve hot with any chutney or ketchup.

QUICK AND EASY GRILLED SANDWICH

Bread becomes awesome in taste when grilled, and when it is grilled with some filling inside, it tastes yummier. An easy and quick filling can do this wonder. 

INGREDIENTS

Brown/ White Bread-4 slices 

Butter-2 tsp

Cucumber-1/ 2 finely chopped

Onion-1/2 finely chopped

Tomato-1 small finely chopped

Capsicum- 1/2 finely chopped

Boiled Corn-1/2 cup

Tomato Ketchup-2 tsp

Hung Curd-2 tsp

Mayonnaise -3 tbsp

Chilli flakes-1/4 tsp

Black Pepper-1/2 tsp

Oregano and Parsley- 1 tsp

METHOD

For the stuffing, mix all the ingredients together and stuff it inside the bread slices. Smear butter on the outer faces of the bread slices. Grill it for 5-7 mins. Serve hot with tomato ketchup.

COCONUT SEMOLINA CAKE

This cake is very different in taste and is also very easy to make. As the name suggests, it is made up of semolina (sooji/ Bombay rava) and grated coconut, mixed with some other common ingredients. This SEMOLINA cake can be made with or without eggs also. The recipe I am sharing now contains eggs.

INGREDIENTS

Dry roasted Semolina (sooji)- 1 cup

Refined flour maida)- 1/2 cup

Desiccated coconut-1 cup (if using fresh coconut, then dry roast it on a cauldron/kadhai)

Castor sugar-1 1/2 cup

Softened butter-125 gm

Cardamom powder-1 tsp

Eggs-4

Baking powder-1 tsp

METHOD

Blend sugar and butter to a creamy consistency. Then add one-by-one 4 eggs into it. In another bowl, mix all the dry ingredients and then gradually add it to the sugar-butter mixture to make the batter. Little milk can be added if the batter seems to be very dry in consistency. Pour this cake batter into a greased baking tray and bake it at 170 C for 20-30 mins or untill cooked.

SPICE FRUIT CAKE

INGREDIENTS

Refined flour (maida)-125 gm

Baking powder- 1tsp

Spice powder- 2 tsp dry roasted and grounded (cloves, cardamom, mace, cinnamon,star anis)

Butter-100 gm 

Castor sugar-3/4 cup

Caramel syrup- 1 tsp (melt sugar in a bowl over flame, and when the sugar changes color to brown, add some water to it to make the syrup)

Eggs-2

Chopped mixed nuts-almonds, cashew nut, raisins, apricot, tutti frutti etc.

METHOD

Sieve all the dry ingredients in a large bowl and keep aside. Now blend sugar and butter in another bowl into a smooth creamy mixture. Add the caramel syrup into the butter-sugar mixture. Now add one-by-one two eggs and blend it using a hand-blender (preferably). Add both the dry and wet ingredients together into a smooth batter. Put the chopped nuts smeared with little flour and water. Pour this batter into a greased baking tray, again put nuts on it from above with gentle hands. Bake the Spice Fruit Cake in pre-heated oven at 160 C for 40 mins.

SPICY SAUTE CHICKEN

This is a spicy dry chicken preparation made with some very common and readily available ingredients. This preparation serves as a very good starter as well.

INGREDIENTS

Boneless chicken breast-1/2 kg

Oil-2 tbsp

Cumin seeds-1/2 tsp

Crushed coriander seeds-1/2 tsp

Onion seeds (kalonji)-1/2 tsp

Fennel seeds-1/2 tsp

Mustard seeds-1/2 tsp

Fenugreek seeds-1/2 tsp

10-12 curry leaves

Onions- 2 finely chopped

Ginger paste-1 tsp

Garlic paste-1 tsp

Chilli powder-1 tsp

Turmeric-1/4 tsp

Tomato puree-2 Tbsp

Chopped coriander leaves-1 Tbsp

Lemon juice

METHOD

Cut the chicken breast piece into cubes. Marinate the chicken cubes with lemon juice and little salt for 15-20 mins. Discard the marination after that and saute the chicken pieces with 1 tsp oil in a frying pan.Lid cook till the chicken is half done. Take oil in another pan and  fry the seeds. Add the curry leaves, onions, ginger, garlic, chilly and turmeric powder. Fry well for a while. Stir in the tomato puree to the masala. Moisten with a little water to de-glaze the pan and cook the masala well. Now add the fried chicken cubes. Stir and fry the chicken for few minutes till it starts absorbing the masala. Lower the heat and continue cooking until the chicken pieces become tender. Add chopped coriander leaves and finish it with lemon juice.

SIMPLY PANEER/ COTTAGE CHEESE

Everyone in my family loves paneer very much, and so I have to cook it twice a week at least. And I have a habit of not repeating same recipes over and over again in a month or so. And this habit of mine compels me to experiment with it to make some new preparation. I could not think of any name for this paneer preparation, so I decided to call it SIMPLY PANEER. 

 INGREDIENTS

 Refined oil- 1 Tbsp(You can use ghee if you are not calorie conscious)

Cumin seeds- 1 tsp 

Star anise-1

Ginger-garlic paste- 1/2 Tbsp 

Capsicum-1/2 diced

Tomato puree-11/2 cups 

1 cup paneer, cut into medium sized cubes

Salt, to taste

Sugar as per taste

Garam masala- 1 tsp 

Milk- 1/4 cup 

Chopped coriander leaves, to garnish

METHOD

In a pan add refined oil, cumin seeds, star anise, ginger-garlic paste.

Add the diced capsicum. Saute for 1 minute.

Add tomato puree. Add salt and sugar. Cook till it leaves oil on the sides.

Add milk and paneer cubes. Let it cook for 2 minutes on low flame.

Garnish with coriander leaves and serve.

Note: Paneer cubes can be grilled on a non-stick griddle till light brown before adding to the base. You can also add a split green chilli

SEMOLINA PANCAKE

I am sure, like me, all moms spent some time in the morning, thinking what to give your family for breakfast that would be healthy as well as yummy. Specially the problem is with the kids who are never ready to eat bread-jam-butter everyday. But why do we blame only our kids, it is same with the adults too. But I have found out a nice solution to this common problem. I will share the recipe of pancake but with a twist.I have added some veggies in this pancake to make it healthier.

INGREDIENTS

Semolina-1 cup

Wheat/ Refined flour-3 tbsp (I prefer wheat flour)

Egg-1

Grated and parboiled carrot-1/2 cup

Capsicum-1 small chopped

Onion-1/2 finely chopped

Tomato-1 small

Grated ginger-1 tsp

Green chilli-1 finely chopped 

Coriander leaf-1 bunch

Salt as per taste

Sugar as per taste

Baking soda-1/2 tsp

Refined Oil-for shallow frying

METHOD

Take a bowl and mix all the above ingredients together to make the pancake batter. Now take a non-stick pan, sprinkle 1 tsp of oil in it. After the oil becomes hot, pour the pancake batter into the oil and shallow fry  the pancake. Flip it over, once the downward side is done properly. Serve hot with tomato ketchup.

TANGDI KABAB/ DRUMSTICK KEBAB

Kabab (Kebab in English) is a wide variety of skewered meals originated in the Middle East, and later on it is adopted by Balkans, other parts of Europe, as well as Central and South Asia. Kababs are now found worldwide. Today I am going to share a kabab, made with chicken drumsticks. There are so many recipes available for Tangdi (leg piece) Kabab. But this how I usually make Tangdi Kabab at home and trust me this recipe would really give you yummy and juicy kababs. 

INGREDIENTS

Chicken Drumsticks-3

Hung curd-1/2 cup

Ginger-garlic paste-3 tsp

Lemon juice-juice of 1 lime

Red chilly powder-1 tsp

Green chilly paste-1 tsp

Kasuri meethi (Dried fenugreek leaf)- 2 tsp

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Chaat masala-1 tsp

Tandori masala-2 tsp

Garam masala powder-1 tsp

Cornflour- 1 tsp

Mustard oil-2 tsp

METHOD

This recipe needs two marination. 

1st marination-Make deep slits in the chicken drumstick before marination. Then apply lemon juice and salt ; keep aside for 20 mins.

2nd marination-After 20 mins. discard the juices of 1st marination. Now take a small bowl and mix all the above ingredients together to make the marinade for the chicken. Marinate the chicken for about 3-4 hrs.

Now Pre-heat oven at 220 C for 10 mins. Then place the leg pieces in a baking tray covered with aluminium foil. Place the baking tray in the middle rack of the oven and roast it for 10 mins. Roast it for another 30 mins. at 200 C. Keep flipping and greasing the drumstick in between. 

POINTED GOURD CURRY/ POTOL POSTO (BENGALI STYLE)

Though the Pointed Gourd is full of health benefits (known to improve the Gastric health), this veggie is somewhat boring in its taste. We have to put in a little effort to make it tasty. So here is a typical Bengali style recipe that goes well with Steamed rice.

INGREDIENTS

Pointed gourd-250 gm (peeled and cut into 4 halves)

Potato-100 gm (cut into thick long slice)

Poppy seeds (Khus khus) paste-1 cup

Mustard seeds paste-1/4 cup (optional)

Salt as per taste

Sugar as per taste

Green chilly-2-4

Onion seeds (kalonji)-1 tsp

Mustard Oil/ Refined Oil-2 tbsp

METHOD

Take a wok, put oil (preferably mustard oil) in it. Add kalonji and slitted green chilly as tempering after the oil becomes smoking hot. Now put pointed gourd and potato one-by-one into the oil and fry for sometime. Add the seasonings as well. Add the poppy seeds and mustard seeds paste, and mix properly. Put little water, if required, and lid-cook till the veggies become soft. Sprinkle about 1/2 tsp of mustard oil before turning off the fire (this last step is totally optional).

KULFI

The scorching heat of summer makes us feel more thirsty and to quench our thirst, we tend towards having something which is cold and could give us some relief from this summer heat. So at this time of summer nothing could be better than a chilled and yummy kulfi. Kulfi is an Indian dessert made with concentrated milk, chopped nuts and saffron. It is usually flavored with green cardamom powder.

INGREDIENTS

Full cream milk-2-1/2 cup

Condensed milk-1/2 cup

Milk powder-1/4 cup

Green cardamom (elachi) powder-1/2 tsp

Finely chopped almonds and pistachio-1/2 cup

METHOD I

Mix all the ingredients together except the nuts and the elachi powder. Bring the mixture to boil and then shimmer it for about 20 mins or till the milk thickens. Now add the chopped nuts and the elachi powder, and keep it aside for cooling. Once the kulfi mixture reaches room temperature, pour this into kulfi moulds and refrigerate it for at least 8-9 hrs in freezer.

METHOD II

Boil Full fat milk (250 ml) till it starts thickening. Then add 1/2 cup sugar (or as per taste), and stir well to dissolve the sugar. Now add cornflour (2tsp) mixed with water (1 tsp). Put 1/2 cup khoya and chopped nuts. A few strands of Kesar (Saffron) could be added to the milk to make Kesar/ Saffron Kulfi. Turn off the flame and put cardamom powder (1/2 tsp) and bring the kulfi mixture to room temperature. Now pour this mixture into kulfi mould and refrigerate it for 8-9 hrs.

CHICKEN SANDWICH

INGREDIENTS

Boneless Chicken-100 gms (boiled with crushed peppercorn, garlic cloves, ginger and salt) and shredded

Chopped Cucumber-1/2 cup

Chopped Onion-1/2 cup

Chopped Tomato-1/2 cup

Shredded Cabbage-1/4 cup

Mayonnaise-3 tbsp

Mixed herbs-2 tsp

Pepper powder-1 tsp

Chilly Flakes-1/2 tsp

Salt as per taste

Butter-for applying on breads

METHOD

To make the stuffing for the sandwiches, first take a medium sized bowl and put all the ingredients in it, and mix properly. Put the filling inside the bread slices and brush butter on the outer sides of the bread (side that touches the sandwich grill plates), and grill till the sandwich become golden brown in color.

CORN PULAO (PILAF)

Here is another healthy and tasty recipe of Pulao or Pilaf made with American sweet corn. 

INGREDIENTS

Steamed Basmati Rice-2 cups

Chopped Onion-1 medium size

Ginger-1-inch, finely chopped

Garlic-3 cloves (chopped)

Bayleaf-1

Garam masala (whole)- 3 green cardamom, 1-inch stick cinnamon, 3 cloves

Clarified Butter/ Ghee-2 tsp (amount can be increased/ decreased)

Refined Oil-2 tsp

Green chilly-1

Dry red chilly-1

Cumin seeds-1 tsp

Coriander seeds-1 tsp

Boiled corns-1 cup

Salt and sugar- as per taste

Coriander leaf-1 bunch

METHOD

Take a wok, put refined oil in it and temper it with cumin seeds, coriander seeds, bayleaf, garam masala, slitted green chilly and dry red chilly. Now add the chopped ginger and garlic, and saute a little. Put the chopped onion and fry till the onion becomes pinkish in color. Now put the boiled corn, add on the seasonings as well. Mix all the spices properly. Put the boiled rice into it and sprinkle ghee from above. Mix the whole thing nicely and with gentle hands. Sprinkle chopped coriander leaf. Now the Corn Pulao/ Pilaf is ready to be served.

MEETHI MUSHROOM

Most of us are aware of the health benefits of mushroom. It is a great source of important minerals like iron, zinc, potassium, as well as vitamin D. Not only that mushrooms are low in carbohydrates, calories, and sodium.  It is also cholesterol and fat free. People who are vegetarian, should include mushroom in their diet for its high nutritive value. Mushroom is used in the world of cuisine to make variety of dishes. Now for an Indian style recipe all you need:

INGREDIENTS

Button Mushroom-250 gm (cut into pieces)

Green peas-1 cup

Capsicum-2 diced

Onion-1 big size finely chopped and 1/2 onion diced

Ginger-garlic paste-2 tsp

Coriander powder-2 tsp

Tomato puree-1cup

Salt as per taste

Sugar as per taste

Red chilly powder-1 tsp

Turmeric powder-1 tsp

Garam masal (whole)-2 green cardamom, 1 stick of cinnamon, 2-3 cloves

Refined oil-2 tbsp

Dried Fenugreek leaf (Kasuri meethi)-3 tsp

METHODS

Blanch mushroom and green peas separately, and keep aside. Take oil in a pan, and add the garam masala.  Wait till this start spluttering. Then add the chopped onion and saute for a while. Add the ginger-garlic paste and fry for some more time.Now put the capsicum followed by mushroom pieces, and cook till the water dries up. Add coriander powder, chilly powder, turmeric powder and all the other seasonings. Add little water so that the spices wont get burnt. Now put the green peas along with the tomato puree and continue cooking till the raw smell of tomatoes fades off. Add enough water to make the gravy. Cook till it reaches the right consistency. Sprinkle kasuri meethi for a wonderful flavor.

PANEER (Cottage Cheese) IN TOMATO GRAVY

I make this recipe at my home whenever I run short of time but at the same time, want to eat something yummy. This paneer recipe needs very few ingredients to prepare and could also be made only in 20 mins.

INGREDIENTS

Cottage Cheese (paneer)-500 gm

Garam masala (whole)-2 green cardamom, 1-inch stick of cinnamon, 3 cloves

Bayleaf-1

Tomato puree-1 cup

Raisin paste- Soak 8-10 raisins in water for 10 mins and then make a smooth paste of it.

Ginger paste-1 tsp

Green Chilly-1-2

Capsicum-1 diced

Red chilly powder-1 tsp

Turmeric powder-1 tsp

Salt-as per taste

Sugar-as per taste

Fresh Cream- 1 tbsp

Milk-1/2 cup

Cornflour-1 tsp

Dried Fenugreek leaf (kasuri meethi)-2 tsp

Refined oil-2 tbsp

METHOD

Take oil in a pan, put bayleaf and crushed garam masala in it as tempering. Now put the diced capsicum and saute little. Add ginger paste and fry again. Now add the tomato puree and cook for a while. Add all the seasonings, raisins paste, red chilly powder and turmeric powder. Add enough water to make the gravy. Now put the paneer cut into any shape. Then add the cornflour mixed with little water to thicken the gravy. Add the milk and stir a little. Finally, when the dish is almost done, to finish off, add the fresh cream and sprinkle kasuri meethi from above.

MURG (Chicken) MAKHANI

Murg Makhani is a wonderful preparation of chicken in 'makhani gravy'. In this recipe, both the chicken and the gravy are cooked separately first, and then are assembled to complete the dish. This recipe is also cooked with some familiar ingredients. Though the list of ingredients is little long but when you are done with the preparation, you would find that the effort put into making of this dish is really worth. The magic of this recipe lies in its rich and yummy gravy. In this recipe of Murg Makhani, if we replace the chicken with paneer/ cottage cheese, it will become the recipe of Paneer Makhani. So we can make two yummy dishes using the same gravy. Now let's get into its ingredients and the preparation method.

INGREDIENTS

Boneless Chicken-500gm

Lemon juice-1 lime

Tandoori Color-1 pinch

Hung Curd-1/2 cup

Salt-2 tsp

Refined Oil-2 tsp

Ginger-Garlic paste-3 tsp

Red chilli powder-2 tsp

Marinate the boneless chicken pieces with the above ingredients and keep it in refrigerator for 1-2 hrs.

Ingredients for Gravy

Refined Oil-2 tsp

Ginger-garlic paste-3 tsp

Red chilli powder-1 tsp

Tomato puree-1 and 1/2 cup

Cashew nut (kaju) paste-1/2 cup

Milk-1/2 cup

Tomato Ketchup-1 tsp

Sugar to taste

Salt to taste

Fresh Cream- 1 tbsp

Kasuri Meethi/ Dried Fenugreek Leaves (it would give the dish a nice flavour)

Garam masala powder-1 tsp

METHOD

Take oil in a pan, and saute the marinated chicken, and keep aside. In another pan, again take some refined oil, and add the ginger-garlic paste. Saute a little while till the raw smell goes off. Then add chilly powder and the tomato puree. Add the seasonings also. Shimmer it in low flame for sometime. Add the kaju paste, garam masala and pour in some water; stir constantly so that the gravy doesn't stick to the bottom of the pan. Cook the gravy till it reaches the right consistency. Add the fresh cream and sprinkle the kasuri meethi. Now the dish is ready to be served.  

SWEET PILAF/ MISHTI PULAO (BENGALI STYLE)

There are innumerable recipes of rice available in the world of cuisine and the pulao ('Pilaf' in English) claims a good share in it. Pulao is an awesome preparation of rice. Pulao itself could be made in a number of ways. Sweet Pulao or Mishti (name for sweet in Bengali) Pulao is a very familiar preparation of rice made in almost all bengali houses during festivities. Even if guests are going to drop by, and the host wants to serve his guests something traditional, Mishti Pulao tops the menu list. This rice recipe is very easy to make with only a very few readily available ingredients. 

INGREDIENTS  

Basmati Rice-2 cups (Soaked in water for 1 hr)

Lukewarm Water-3 and 1/2 cups

Garam Masala (whole)-1-inch cinnamon stick, 4 green cardamom, 3 clove)

Bayleaf-2

Ginger paste-1tsp

Clarified butter/ghee-2 tbsp (the amount can be increased or decreased)

Refined Oil-1tbsp

Sugar-2 tbsp

Salt-according to taste

Turmeric powder-1/2 tsp

Cashew nuts-1/2 cup

Golden Raisins-1/2 cup

METHOD

Smear turmeric powder to the water soaked rice and spread it in a platter to get dried up. Keep aside the rice for about half-an-hour. Now take a wok and put the refined oil into it. Put the bayleaf and garam masala, and wait till it start sputtering. Add the rice to it and keep stirring the rice for about 8-10 mins.

Now pour the water into the wok. Add the ginger paste, nuts and the raisins; lid-cook it till the water gets dried up and the rice is 90% done. Now it is the right time to add the seasonings. As the taste of this pulao is little towards sweet, so the amount of the sugar used is usually more than that of salt. Now mix the seasoning well and sprinkle ghee from above. Now the Bengali Mishti Pulao is ready to be served.