Vacation!!

Hello All,
Thank you for visiting my space.  I am on vacation for a week. Do check back for more quick and easy recipes on my return!

Palak Paneer (Spinach with Indian cheese)

When I was a child back home, we used to eat Palak Paneer when we went out for dinner.  It was a tedious dish to make as Paneer had to be home made.  But, now that we get Paneer ready to cook, this is one of the easiest to make and tastes heavenly and is very healthy.  This does not require any oil and takes less than 30 minutes to make.

Ingredients:

• Palak leaves (Spinach) - 2 pounds
• Onion - 1 medium chopped blender sized (to be used to blend)
• Ginger paste - 1.5 tea spoons
• Garlic paste - 2 tea spoons
• Jeera (Cumin) - 1 table spoon
• Tomato - 2 medium chopped blender size (to be used to blend)
• Cinnamon powder - 1 tea spoon
• Clove powder - 1 tea spoon
• Paneer - 1 pound (cut into bit size squares)
• Salt - 1 tea spoon (add per taste)
• Green chilies - 4-5 (add per taste)
• Turmeric - 1 tea spoon
• Heavy cream - 1 table spoon (optional)

Method:

Add Palak, Onion, Ginger paste, Garlic paste, Jeera, Tomato, Cinnamon and Clove powder to a blender and blend till almost fine.  Take some aside for non spicy version.  Now, add green chilies and blend until the Chilies are not seen in the mixture.

To a pan on medium heat, add this blended mixture and cook covered for about 10 minutes.  Open the lid and add the Paneer.  Cook for 10 more minutes.  Add salt and cream.  Palak Paneer is ready to be served.  This tastes good with some Chapati, Roti or Nan.

Note:

The non-spicy version has to be cooked similarly with the blended mixture without Chilies.

Batata chi Pohe/Seasoned Flattened/Beaten rice

This is one of the easiest and tastiest breakfast dishes.  We love having breakfast for dinner at out home and this is one of the favourites.  This takes less than 30 minutes to make.

Ingredients:

• Poha (Beaten/Flattened rice) - 2 pounds
• Potato - 2 medium skinned and chopped into about 1/2 inch X 1/2 inch pieces
• Green Chilies - 6 slit into half (add per taste)
• Zeera (Cumin) - 1 tea spoon
• Mustard seeds - 1 tea spoon
• Onion - 1 medium chopped fine
• Olive oil - 3 table spoons
• Curry leaves - about 10
• Salt - 1.5 tea spoons (add per taste)
• Turmeric - 1 tea spoon
• Lemon juice - 1 table spoon
• Cilantro - 1 table spoon for garnish
• Water - about 4 cups to soak Poha

Method:

To a pot with water, add the Poha.  Leave it for about 5 minutes and squeeze it dry (see notes). Keep aside. 

To a pan on medium heat, add oil.  Let it heat.  Add mustard seeds and let it splutter.  Add curry leaves and then Jeera.  Now, add Onions and saute till translucent.  Add Potatoes.  Cover and cook for 5-6 minutes or until the Potatoes are almost cooked. Now, add Salt and Turmeric.  Saute it for 1 minute.  Add Poha and Lemon juice. Mix it well.  Cook covered until the Poha is heated.  This will take about 5 minutes.  Take some aside for non spicy version.  Now, add the Green chilies, mix well and cook on low flame for about 3-4 minutes.  Garnish it with Cilantro.  Garam Garam Pohe is ready to eat!!

Note:

• Poha - See this link for more information Flattened/Beaten rice
• I used thick Poha.  If you are using thin Poha, the soaking time will drastically reduce.  You will have to just soak it and squeeze it dry immediately.

Chili CauliChicken

Yet another simple and easy to make recipe.  It is delicious and takes less than 30 minutes to make.

Ingredients:

• Boneless Chicken - 2 pounds cut into bite size pieces
• Cauliflower - 2 cups cut into florets
• Onion - 1 medium chopped long and thin
• Ginger paste - 1 tea spoon
• Garlic paste - 1 tea spoon
• Green chilies - 10 sliced thin and long
• Soy sauce - 2 table spoons
• Vinegar - 1 table spoon
• Clove powder - 1 tea spoon
• Cinnamon powder - 1 tea spoon
• Turmeric - 1 tea spoon
• Corander powder -  1 tea spoon
• Cilantro - 1 table spoon for garnish
• Lemon -  1 for garnish
• Olive oil - 2 table spoons

Method:

To a medium sized pan on medium heat, add the oil and let the oil heat.  Add Onions and saute until they turn translucent.  Add Ginger and Garlic paste.  Saute it for 1 minute.  Add the Chicken, Salt, Turmeric, Clove powder, Cinnamon powder, Coriander powder and mix well.  Close the lid and let it cook for 5-10 minutes untill the chicken is completely cooked.  Add Cauliflower and mix it well with the Chicken and the masala in the pan.  Close the lid and let it cook for 2-3 minutes.  Open the lid of the pan and add Soy sauce and Vinegar.  Mix it well and cook for 2 minutes.  Take some aside for non-spicy version.  Now add the Chilies and cook it for 2-3 more minutes.  Garnish it with Cilantro and Lemon.  Chili CauliChicken is ready to eat.

You can eat it by itself, with rice or Fragrant ghee rice.

Pav bhaji

Pav bhaji, another of my husband's favorites!! This version is very easy to make and is delicious!!  I use more Cauliflower than Potato.  I think there is not much difference in the taste.

Ingredients:

Potato- 3 medium sized cooked, peeled and mashed

Cauliflower - 1/2  pound chopped fine

Green peas - 1/4 pound

Carrots - 1/4 pound

Onion - 1/2 cup chopped fine

Tomatoes - 2 medium sized chopped fine

Ginger paste - 1 tea spoon

Garlic paste - 1 tea spoon

Jeera powder (Cumin powder) - 1 tea spoon

Coriander powder - 1 tea spoon

Cinnamon powder - 1 tea spoon

Clove powder - 1 tea spoon

Lemon Juice - 1 table spoon

Olive oil - 2 table spoons

Salt - 1.5 tea spoons (add per taste)

Chili powder - 1 tea spoon (add per taste)

Water - 3 cups

Unsalted Butter - 1 tea spoon (optional)

For garnish:

Cilantro - 1 table spoon chopped fine

Onion - 1/4 cup chopped fine

Lemon / Lime - 1 cut into wedged

Method:

To a pan on medium heat, add Olive oil.  Wait for it to heat.  Add chopped Onion and saute it till they turn translucent.  Add the chopped Tomatoes.  Saute them until they turn soft.  Add the rest of the vegetables to this and saute for 3 minutes.  Add all the dry ingredients except chili powder and saute for 4 minutes.  Add water.  Cover and let it cook for 20 minutes.  Open the lid and with a Potato masher, mash the vegetables until you get the consistency you like.  I like it mashed not too fine (I like to see some vegetables).  Add the Potatoes and mix well.  Add more water if needed.  Take some aside for non spicy version.  Add chili powder, let it come to a boil and switch off the heat.  Pav bhaji is ready to eat. Serve with a little bit of butter on top. Garnish it with Cilantro, Onion and lemon wedge or serve them on the side like in picture above.

It tastes wonderful with the Pav, dinner rolls, Ciabatta bread, etc.  I used Sourdough Ciabatta toasted in a little bit of unsalted butter. 

Batata vada / Vada pav (Coated Potato dumplings)

This is my husband's favourite!! It was his birthday last weekend and I made this for Brunch. Easy to make and tasty to eat!!

Ingredients:

For the filling:

• Potatoes - 4 large. Boiled in water/microwaved until cooked, peeled and mashed.  I microwaved the Potatoes for about 8 minutes on high.
• Jeera (Cumin seeds) - 1 tea spoon
• Mustard seeds  - 1 tea spoon
• Curry leaves - about 6
• Olive oil - 1 table spoon
• Canola oil - 2 cups for frying
• Turmeric - 1 tea spoon
• Ajwain (Carom seeds) - 1/2 tea spoon
• Salt - 1 tea spoon (add per taste)
• Green chilies - 4 chopped fine (add per taste)

For the batter:

• Besan (chick pea flour) - 1.5 cups
• Rice flour - 1/2 cup
• Baking soda - 1/2 tea spoon
• Salt - 1/4 tea spoon
• Turmeric - 1/2 tea spoon
• Jeera (Cumin seeds) - 1/2 tea spoon
• Chili powder - 1/2 tea spoon (add per taste)
• Water - about 3/4 the cup

Method:

To a pan on medium heat, add 1 table spoon of Olive oil. Once it is heated, add mustard seeds.  Let it splutter.  Add curry leaves, Jeera and Ajwain to this.  Add the cooked and mashed potatoes to this.  Add salt and Turmeric and mix well.  Turn off the heat.  Take some mixture aside for the non-spicy version.  Add the green chilies and mix well.  Let this mixture cool for a few minutes.  Then, make 10-12 small round balls out of the cooled Potato mixture and keep it aside. 

To a bowl, add Besan, Rice flour, Salt, Turmeric, Jeera and Baking soda (for the spicy version, add the Chili powder).  Mix these dry ingredients and then add water.  Mix well. The batter should be of Idly batter / pancake batter consistency.  Add more water if needed.

To a Kadai (deep frying pan) on medium heat, add 2 cups of Canola oil.  Wait until it is heated.  I test it by dropping a drop of batter.  If the batter raised to the top, the oil is heated enough.  Now, take each of the Potato mixture balls, coat it with the batter and drop it carefully into the heated oil.  Rotate the ball with a spatula until it gets friend evenly and golden in color.  Take it out and the vada is ready to eat!! 

It can be enjoyed by itself or served with Pav, Bread, Dinner rolls, Ciabatta, etc.  I lightly pan fried the Ciabatta and it tasted excellent with the vada.  My husband loves it with a little bit on Garlic chutney and Green chilies on the side.

Note:

• Ajwain - See this link for more details Ajwain
• I do not use Olive Oil for frying as it takes longer to heat and difficult to maintain the oil temparature.

Sukha Mutton (Dry Mutton Curry)

I love Mutton / Lamb.  But, try to refrain from them as they are not as healthy.  But, when I get the craving, I have to have that fatty, tender meat. 

My mother-in-law makes a yummy different version of this.  Will learn it from her when she visits us and share it with you.

Ingredients:

• Mutton/Lamb - 2 pounds (Cut into bite size pieces) - I used bone in Lamb.
• 1 medium onion - sliced thin
• Pepper - 1 tea spoon crushed
• Chili powder - 1 tea spoon (add per taste)
• Turmeric powder - 1 tea spoon
• Coriander seeds - 1 table spoon
• Jeera seeds (Cumin seeds) - 1 tea spoon
• Sounph (Fennel seeds) - 1 tea spoon
• Cinnamon powder - 1 tea spoon
• Clove powder - 1 tea spoon
• Ginger paste - 1 tea spoon
• Garlic paste - 1.5 tea spoons
• Olive oil - 1 table spoon
• Cilantro - about 2 table spoons for garnish
• Salt - 1.5 tea spoon (add per taste)
• Lemon Juice - 2 table spoons
• water - 1/4 cup

Method

To a pan on medium heat, add the Olive oil. Once the oil is heated, add the sliced Onion and fry it till translucent.  Keep aside. Now, dry roast the Coriander seeds, Jeera and Sounph. Keep aside. To the blender, add the fried onion, the roasted spices, Turmeric powder, Cinnamon powder, Clove powder, Ginger paste and Garlic paste.  Blend it almost fine with water. 

To a non-stick pan, add the Mutton / Lamb and the masala from the blender.  Add Salt.  Mix it well and let it cook for about 25 minutes or until the Mutton is tender. Take some aside for the non spicy version.  Now, add the Pepper and Chili powder and mix well.  Let it cook for additional 5 minutes.  Open the lid of the pan.  Turn the heat to high and keep stirring until you get the desired consistency.  Add Lemon juice.  Garnish it with Cilantro.  Mutton Sukha is ready to be served.  It tastes good with Fragrant Ghee rice, Roti, Chapati or nan.

Note:

• You can use a pressure cooker for this instead of a non-stick pan.  Cook the Mutton/Lamb until 2 whistles.
• You can also make this with Pork or Beef

Fragrant Ghee rice

Ghee rice is a really good accompaniment with a lot of dry and wet curries.  At our home, we over eat when there is Ghee rice :)  This is a simple quick and easy version.

Ingredients:

• Basmati rice - 3 cups
• Sounph (Fennel seeds) - 1 tea spoon
• Clove powder - 1 tea spoon
• Cinnamon powder - 1 tea spoon
• Olive oil - 3 table spoons (can be substituted with unsalted butter or ghee)
• Salt - 1 tea spoon (add per taste)
• Bay leaves - 4
• Cardamom - 2 pods
• Ginger paste - 1 tea spoon
• Garlic paste - 1 tea spoon
• Water - 5 cups

Method:

Add all the above ingredients and mix well in a Rice Cooker and switch on the 'White Rice' button.  The rice is usually ready in 20-30 minutes depending on how big your rice cooker is.

You can also make this on stove top.  Add all the above ingredients to a non-stick dish and cook covered on medium low heat for about 20-25 minutes or until the rice is cooked.

Note:

• Do not add too much salt to the Ghee rice.  It is usually eaten as an accompaniment with other curries like Red Chili Chicken and it could get salty if you add more salt.
• Ghee is clarified butter

Crispy Panini with Crunchy Asparagus

I love Panini!! It is filling and gives a sense of eating healthy as it is grilled and filled with veggy goodness.  

Ingredients: 

• Yellow/Zucchini Squash - 2 medium sliced thin
• Whole wheat sourdough bread - 8 Slices
• Shredded Cheese - 1 cup (I used Mexican 3 cheese blend).
• Salt - 1 table spoon (add per taste)
• Lunch meat (Turkey, ham, salami, chicken etc) - I used thinly shaved over roasted Turkey breast
• Hatch Chilies/Anaheim Chilies - 4 flat slices roasted, seeded and peeled (I used the bottled version of Hatch that my sister got me from New Mexico).
• Bell pepper - 8 flat slices roasted, seeded and peeled (I used the bottled version)
• Asparagus - 2 pounds. Tough ends trimmed
• Olive oil - 4 table spoons
• Garlic powder - 1/2 tea spoon

Method:

Heat the Panini maker.  Grill the Yello/Zucchini Squash on the Panini maker on both sides and keep aside.  This takes about 2 minutes on each side.  Meanwhile, assemble the following.  Bread, Grilled Squash, Lunch meat, roasted Hatch Chilies (omit this for the non-spicy version), roasted Bell pepper, dash of salt, cheese and another slice of bread.  Sprinkle a few drops of oil on both sides of the bread.  Now, place the assembled bread on the Panini maker and press the top griddle.  Let it grill until the cheese has melted and the bread toasted.  This takes about 5 minutes.  Delicious Panini is ready to eat!

While prepping for the Panini, place the Asparagus, on a non stick baking sheet.  Sprinkle some salt, olive oil and garlic powder.  Place it in the toaster oven for 5 minutes on bake at 450 and 5 minutes on broil.  The side of Asparagus is ready to eat.

Note:

• Hatch chilies could be hot.  Use per taste. You can also use pickled and sliced Jalapeno instead of Hatch/Anaheim chilies.
• For the Veg version, omit the lunch meat.  You can add more veggies like Mushrooms, tomatoes, etc.
• You can use a griddle instead of a Panini maker.  You will need to press the panini with something heavy (like the lid of a cast iron pan).

Simply yummy Garlic dhal

Comfort food cannot get simpler than this.  For those long grueling days at work....

This takes less than 30 minutes to cook.

Ingredients:

Split Masoor dal - 2 cups
Turmeric powder - 1/2 tea spoon
Garlic - 3 medium sized pods chopped (this is about 1 table spoon)
Mustard seeds - 1/2 table spoon
Curry leaves - 10-12
Salt - 1/2 tea spoon (add per taste)
Olive oil - 1/2 tea spoon
Green chilies - 3-4 finely chopped (add per taste)
Water - 4-5 cups (depending on thickness needed)

Method:

Heat a pan to medium.  Add oil to this.  Once the oil heats up, add mustard seeds and let them splutter.  Add curry leaves to this.  Now, add Garlic, Masoor dal, Turmeric powder and Salt.  Fry it for one minute.  Add 4-5 cups of water.  Cook covered for 20 minutes on medium high heat.  Keep some aside for non spicy version.  Now, add Green chilies and cook for 2 more minutes.  Turn off the heat.  The dhal is ready to be served.  This tastes really good with some plain white rice with young Jackfruit fritters (Phanasachi Kaapa) as a side.  The dhal also tastes good with Chapati, Roti or Paratha.  This can also be had as a soup.

Easy breezy Wrap/Salad

Some days, I get into this mood of not going any where close to the stove. I just want to microwave something or just order in. This recipe is for one of those days. Needs no cooking. Just assembling.  Takes about 15 minutes.

Ingredients:

• Rotisserie chicken - 1 pound shredded or chopped into bite size pieces (you can also use the grilled chicken)
• Canned Black beans - 15 ounce drained and washed till water runs clear
• Tortilla/ Chapati - 3-4 (I used the Cilantro-Jalapeno tortilla)
• Lettuce - 1 cup chopped
• Spinach - 1 cup (I used the organic ready to use)
• Red Onion - 1/4 cup chopped fine
• Tomato - 1 medium sized chopped
• Cilantro - 2 table spoons chopped fine
• Salt - 1/2 tea spoon (add per taste)
• Garam masala powder - 1/2 tea spoon
• Olive oil - 1 table spoon
• Hot sauce - 1 table spoon (I used the Louisiana hot sauce)

Method:

Base mixture (Veg):

Take the Black beans in a bowl.  Add Salt, Garam masala powder, Olive oil, Onion, Tomato, Cilantro, Spinach and Lettuce (Add the hot sauce for the spicy version).  Mix well.

Base mixture (Non-Veg):

Take the Black beans in a bowl.  Add Salt, Garam masala powder, Olive oil, Onion, Tomato, Cilantro, Spinach, Lettuce and Chicken (Add the hot sauce for the spicy version).  Mix well.

For Veg Burrito (Picture 1):

Place the tortilla on a flat surface.  Add the Base mixture (Veg) to this.  Roll it up and it is ready to eat!

For Non-Veg Burrito (Picture 2):

Place the tortilla on a flat surface.  Place some Spinach leaves on the tortilla.  Add the Base mixture (Non-Veg) to this.  Roll it up and it is ready to eat!

Salad (Picture 3):

You can add additional Spinach or Lettuce to the Veg Base mixture or the Non-Veg base mixture to make it into a fresh salad!

Young Jackfruit fritters - Phanasachi Kaapa

This is one of the favourites at our home.  Back home, my mother-in-law makes this the traditional way, putting in so much effort to cutting the young Jackfruit, cleaning it, etc.  Life is easy with canned/frozen food for us :)
This takes about 20 minutes to make.

Ingredients:

• Yound Jackfruit - 1.5 pounds thinly sliced (use the canned version. You can find them in Asian grocers and Indian grocers)
• Rice flour - 2 table spoons
• Chili powder - 1/2 tea spoon (add per taste)
• Turmeric - 1/2 tea spoon
• Coriander powder - 1/2 tea spoon
• Salt - 1/2 tea spoon (add per taste)
• Olive oil - 3-4 table spoons

 Method:

In a bowl, mix Rice flour, Turmeric, Coriander powder and Salt (add Chili powder to the spicy version).  Heat a pan to medium.  Add 1 table spoon oil to this.  Now, take the young Jackfruit slices and coat them with the dry ingredients in the bowl one at a time.  Place them on the heated pan.  Fry them on each side for about 3 minutes until they look golden.  Add the remaining oil as needed to the pan while frying. 
This tastes really good with simple dal and rice.

Note:

•  This can be made the traditional way using the uncanned young Jackfruit.  You will have to take the thick skin off and then slice it into thin.  The uncanned version will take longer to cook. 
• The fritters are not sweet. This is made from young Jackfruit before it starts to ripen.

Pitla - Dill and Chickpea flour curry

This is one of my husband's favourites.  This is a revised version of what my mother-in-law makes.

This makes about 5 servings and takes about 20 minutes to make.

Ingredients:

Besan (Chick pea flour) - 1/4 cup

Olive Oil - 1 tea spoon

Mustard seeds - 1/2 tea spoon

Curry leaves - about 10

Jeera (Cumin seeds) - 1/2 tea spoon

Onion - 1/2 medium finely chopped

Turmeric powder - 1/2 tea spoon

Green Chilies - 4

Dill - 1/2 cup lightly packed chopped fine

Salt - 1/2 tea spoon (add per taste)

Water - 2-3 cups depending on the thickness desired

Method:

To a pan on medium heat, add oil. Let it heat. Then add mustard seeds and Cumin seeds.  Let them splutter.  Add curry leaves to this.  Then add onion.  Fry them till translucent.  This takes about 2-3 minutes.  Then add the Dill, Turmeric and Salt.  Stir fry it for about 4 minutes.  To a separate cup, add 2 cups of water and Besan.  Mix it well till there are no lumps.  Lower the heat on the pan and add the water-Besan mixture to this.  Let it cook covered for about 3 minutes.  Open the lid and check for thickness.  Add water if you like it thinner.  Take some aside for non spicy version.  Now, add the Green chilies.  Let it cook for one more minute.  Turn off the heat.  This tastes best with Chapati, Phulka or Bhakri. It makes about 5 servings.

Quick Fish Curry

My daughter and I love Fish and we can eat it in any form (except in raw sushi).  This curry is a quick and easy fix for dinner or lunch without skimping on taste.

Ingredients:

• Fish - 2 pounds (I used Pompano. Any white fish like Pomfret, Tilapia, Catfish will do)
• Olive oil - 1/2 table spoon
• Mustard seeds - 1/2 tea spoon
• Curry leaves - about 8-10
• Methi Powder - 1/2 tea spoon
• Onion - 1/2 medium chopped
• Tomato - 15 ounces (1 used canned tomatoes in their own juice)
• Water - 25 ounces
• Coconut powder - 2 table spoons
• Cumin powder - 1/2 tea spoon
• Cinnamon powder - 1/2 tea spoon
• Coriander powder - 2 tea spoons
• Ginger paste - 1 tea spoon
• Garlic paste - 1 tea spoon
• Turmeric powder - 1/2 tea spoon
• Salt - 1 tea spoon (add per taste)
• Kokum juice - 1 table spoon (This can be substituted with Lemon/Lime juice)
• Cilantro - 1 table spoon finely chopped
• Green chillies - 2 slit in the middle
• Chili powder - 1/2 tea spoon (add per taste)

Method:

To a pan on medium heat, add the oil.  Let it heat and then add the mustard seeds.  Let it splatter.  Add curry leaves to this.  Add Onions and saute till they are translucent.  Add Tomatoes and water to this.  When the water comes to a boil, add all the other ingredients except the Green chillies, Chili powder and Fish.  Now add the Fish and cook for about 15 minutes covered.  Take some aside for non spicy version.  Add Chili powder and Green chilies.  The fish curry is ready to eat.  It tastes very good with plain white rice, brown rice, chapati or roti.

Note:

Kokum - This is a tangy, purple fruit grown in coastal regions of India.  My mother-in-law got me some unsweetened Kokum juice from Goa, India.  I have seen dried Kokum fruits in Indian grocers.  If you are using the dried fruit, use about 4 small pieces.  This is about 1/2 table spoon lightly packed.  If you have left overs, remove the Kokum pieces out of the curry before storing as they can get very sour and bitter if soaked for a very long time.