Jan 31, 2013

Paneer Cherry Paratha















Ingredients:

For the Stuffing:

  • 1 Cup Grated Paneer
  • 1 Smashed potato
  • 1/2 Cup Chopped Cherries
  • 2 Tbsp Milk powder or Khoya
  • 1 Tsp Ginger paste
  • 1 Tsp Garam Masala
  • 2 Tbsp Raisins
  • Salt to taste
  • 1/2 Tsp oil
For the Covering:
  • 1 Cup Wheat Flour
  • 2 Tbsp Melted Ghee
  • Pinch of salt
  • Enough water for making dough
Method:

For the stuffing:
  • Heat oil in a kadai or in a pan. Add ginger paste, chopped cherries & raisins. Saute it for 2 min.
  • Add crushed paneer, smashed potato, khoya, garam masala and salt as per taste. Mix very well.
  • Cook this mixture for 2-3 min.
  • Than transfer this mixture in a plate for cooling. Mixture should be cool completely. 
For the covering and making the parathas:
  • Knead the dough with a little ghee and salt  by adding enough water and make small balls. 
  • Roll each ball with a little dry flour. 
  • Place a tablespoon of the filling or stuffing in the center and seal. 
  • Roll it out to about three inches in diameter.
  •  Roast the parathas using ghee on both sides till there are light brown spots. Remove and apply ghee. Serve hot.

Jan 17, 2013

Panch Dal / Five Lentil Stew















Ingredients:

  • 1/4 cup Channa dal
  • 1/4 cup Urad Dal
  • 1/4 cup Masoor dal
  • 1/4 cup Toor dal
  • 1/4 cup Mung dal
  • 5 cups warm water
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp aamchur powder/ dry mango powder
  • 1 tbsp oil or 1 tablespoon ghee
  • 1 large onion, chopped, finely
  • 1 tbsp garlic clove, crushed
  • 1 tsp cumin seeds
  • 1 tsp saunf / fennel seeds
  • 2-3 bay leaf
  • 1 tsp garam masala
  • 1/2 tsp cinnamon powder
  • 2 large tomatoes, chopped
  • 1 tsp salt (to taste)


Method:

  • Wash and soak all dals in a 1 cup warm water for at least an hour. Drain and keep aside.
  • Add 4 cups warm water and cook soaked dals in a pressure cooker for 15 to 20 minutes, over medium flame, till the dals are cooked.
  • Heat the oil or ghee in a pan, add bay leaf, cumin seeds and fennel seeds allow the seeds to crackle.
  • Add the onions and crushed garlic and cook till they are golden brown.
  • Add the tomatoes, cinnamon powder, red chilli powder, turmeric powder and cook for 4 to 5 minutes.
  • Add garam masala and aamchur powder then add the cooked dals and salt and allow the dal to come to a boil.
  • Garnish with coriander leaves and serve hot with rice or roti.


Jan 9, 2013

Bombay Potatoes















Ingredients:

  • 4-5 medium potatoes, peeled, parboiled and cut into cubes
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1-2 bay leaves
  • 1/2 tsp ginger, grated
  • 1/2 tsp garlic, grated
  • 1 tsp lemon juice
  • 1 medium onion, peeled & sliced
  • 1 small tomato chopped ( optional)
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp amchur powder or mango powder
  • 1/2 tsp chilly powder
  • Salt to taste


Method:

  • Boil the potatoes. Put them in a colander & run cold water over them. Peel them & cut them into cubes. Keep aside.
  • Heat the oil in a deep frying pan.
  • Add mustard seeds, cumin seeds, coriander seeds & bay leaf. Allow the seeds to splutter.
  • Add the ginger, garlic & onion. Fry until the onion is medium brown.
  • Add chopped tomato & lemon juice & cook for 3-4 min.
  • Turn the heat down & add all ground spices. give a quick stir to release flavors.
  • Add the potatoes, turn the heat up to medium and stir fry the potatoes for a few minutes, until all potatoes are well coated with spices.
  • Add coriander leaves and serve hot with rice, roti or puri.

Pumpkin Sweet Paratha















Ingredients:


  • 2 Cups peeled & grated pumpkin or squash
  • 1 & 1/2 cup jaggery grated or powdered
  • 1 cup whole wheat flour
  • 2 tbsp rice flour
  • Pinch of salt
  • 2 tsp ghee
  • Oil for shallow fry


Method:

  • Heat 2 tsp ghee in a pan, add the grated pumpkin stir & cover with a lid.
  • After the pumpkin become soft & is cooked add the jaggery & mix very well.
  • let the mixture cook till most of the moisture dries up. Do not over cook.
  • Add a pinch of salt to the pumpkin mixture.
  • Let the mixture cool down. Add the wheat flour & rice flour to the pumpkin mixture little at a time to make a stiff dough. do not required to add water.
  • Cover this dough & let it rest for 15-20 min.
  • Divide the dough in a small balls. Roll each portion into a big circle. It should be slightly thick. 
  • Mean while heat deep fry pan on a medium heat. Shallow fry all paratha on medium hot oil.
  • Store when they are completely cool . Serve with any pickle or hot tea.



Spinach & Spring/Green Onion Soup
















  • Ingredients:

  • 5 tablespoons butter
  • 1 bunch green onions, chopped
  • 1/4 cup all purpose flour
  • 3 1/2 cups milk 
  • 2 cups fresh baby spinach leaves
  • Ground nutmeg
  • Salt & pepper to taste


    Method:
    • Melt 4 tablespoons butter in heavy large saucepan over medium heat. 
    • Add green onions and sauté until just tender, about 3 minutes. 
    • Sprinkle flour over; whisk 1 minute. Gradually whisk in milk. Whisk until mixture comes to boil and thickens, about 4 minutes. Remove from heat.
    • Melt 1 tablespoon butter in heavy large pot over medium-high heat. Add spinach; toss until wilted and tender but still bright green, about 3 minutes. 
    • Add spinach to milk mixture. Puree soup in batches in blender. 
    • Return to same saucepan and rewarm over low heat. Season with nutmeg, salt and pepper. Ladle soup into bowls. Garnish with chopped green onion.





    Garden Pasta Salad














    Ingredients:
    • 1 Cup uncooked spiral pasta
    • 2 stalks celery chopped
    • 1/2 cup chopped green bell pepper
    • 1/2 cup cucumber peeled & chopped
    • 1 large tomato diced
    • 1/2 cup green bean sprouts
    • 1/2 cup grated cheese
    • 4-5 lettuce leaves


    For Dressing:
    • 1 tbsp lemon juice
    • 1 tbsp soy sauce
    • 1 tbsp white vinegar
    • 1 tbsp olive oil
    • 1 tbsp fresh garlic minced
    • salt to taste
    • sugar to taste
    • 1/4 tsp black pepper powder

    Method:
    • Combine all dressing ingredients in a small cup & mix it very well & keep aside
    • Cook pasta in large pot of boiling water until it is done. Rinse under cold water, and drain.
    • Mix chopped  celery, cucumber, green pepper, tomatoes, and sprouts together in large bowl.
    • Combine cooled pasta and vegetables together in large bowl. Pour  dressing over mixture, add Parmesan cheese and mix well.
    • Chill for one hour & serve with lettuce leaves.