Mushroom Green Peas Curry

Serve me a dinner plate with a mushroom-based dish, & guess what you'll find left out on the plate after I'm done. Yep, you guessed right - mushrooms! Not that I have anything against mushrooms per se, but it is not exactly the veggie that I dream of when I get hit by food cravings. Most vegetarian folks don't like mushrooms, & in my case it is because the mushroom dishes that I come across are usually bland, insipid or uninspiring in taste. But my hubby swears by them, and being the soft-hearted person that I am (that's me, for sure! hubby better agree :) ), I just had to create a mushroom recipe that would kick up the tempo for the taste buds. This Mushroom Peas recipe, I am humbly proud to say, does exactly that! It even made me thoroughly relish mushrooms & is now a regular feature on our dinner table - an improbable, if not impossible, feat!

My Mushroom Peas creation is a simple, quick-to-make & healthy dish, and more importantly, has a delectable, appetizing taste with zesty, stimulating flavors & aroma that make this dish rank high on the ambrosial scale. The subtle flavors of the soft peas & mushrooms spar with the bold, piquant flavors of the black pepper & garlic in the dish to deliver a medley of flavors in every spoonful. Serve this Mushroom Peas dish along with your favorite flatbread or with steamed rice - it is good as an everyday entree for lunch or dinner, or serve it up as a party dish (& make some more vegetarian friends love mushrooms).

Time to let your love for mushrooms blossom... or mushroom :)

MUSHROOM  GREEN  PEAS  CURRY  RECIPE

Serves :  2-3

Ingredients:

4 oz White whole Mushrooms; washed & quartered or sliced into bite-size pieces                  
1 cup Green Peas (fresh or frozen)
3/4 cup grated Onion
1 3/4 cup Tomato Puree
3-4 medium-size Garlic cloves; minced
1 inch fresh Ginger; peeled & minced
1 tsp Coriander Powder; see tips
1/2 tsp Cumin Powder; see tips
1/4 tsp Turmeric Powder
1/4 tsp Cayenne Pepper (Red Chilli Powder) or to taste; optional
1/2 tsp coarsely ground Black Pepper
1 inch Cinnamon stick
2 Cloves
2 Green Cardamoms
Salt to taste
1 tbsp Oil
2 tbsp chopped fresh Cilantro (Coriander) leaves

How to make Mushroom Matar (Green Peas) Curry

1. Heat oil in a non-stick pan on medium heat. Add cloves, green cardamom, cinnamon stick and onions and sauté until light golden brown.
2. Add ginger and garlic paste and sauté for another 2-3 minutes.
3. Add tomato puree and sauté till oil separates from the tomato-onion mixture.
4. Add coriander powder, cumin powder, turmeric powder, cayenne pepper, and salt & cook for 2-3 minutes.
5. Add a cup of water, bring the mixture to a boil and then add green peas and mushrooms. Cook on high heat for seven to eight minutes or till the green peas are fully cooked.
6. Lower the heat, add black pepper & cook for 5 minutes. 
7. Transfer to a serving bowl. Garnish with cilantro leaves. Serve hot. 

TIPS

All of these spices are available in Indian Grocery Stores, & it is best to buy them from an Indian Grocery store to get authentic flavors. These spices are also very common & may be available in your local supermarket (I have seen them in Safeway - a popular supermarket in California).  

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Baked Spiced Cauliflower

Baked Cauliflower is a savory, delectable, tangy dish that transforms the bland cauliflower into a flavorful, exotic delicacy. It is amazing how the quick and simple process of adding the right seasoning and spices and baking for a few minutes yields such an appetizing outcome. The dry spices find their way into every nook & cranny of the Cauliflower florets and cling onto the baked golden florets like little brown specks of gold, simultaneously soaking into the entire dish but also standing out in their full glory. This creates a magical effect that is reflected in the sophisticated looks of the dish as well as in the superlative, scrumptious taste of the Baked Cauliflower that you will feel in every bite of this delicacy as mildly crunchy yet delicately soft floret is swallowed, leaving behind a flavorful after-taste in the mouth that lingers on long after the entire dish is consumed.

Owing to their great taste & exquisite looks, Baked Cauliflower can be used as a delectable, somewhat-filling snack with a cuppa tea or coffee, as a sophisticated side dish at the dinner table or at parties, or even as entrees - they pair up really well with Indian flatbreads such as Parathas. In whatever manner you choose to serve this dish, make sure to keep a bowl of Cilantro-Mint Chutney alongside - the piquant taste of the Cilantro-Mint Chutney perfectly complements the spicy flavors of the Baked Cauliflower and quadruples the taste. So if you always looked away from the cauliflower pining away in a corner of your fridge when you were wondering what to cook for dinner, now you don't need to ... try this delicious Baked Cauliflower dish and make Cauliflower you new best veggie buddy :)

BAKED  SPICED  CAULIFLOWER  RECIPE

SERVES : 2-3

INGREDIENTS:
1 head Cauliflower; cut into bite-size florets
2-3 tbsp Olive Oil
1 tsp Salt, or to taste
½ tsp ground Black Pepper
½ tsp Cayenne Pepper (Red Chilli Powder), or to taste; optional
½ tsp Turmeric Powder
1 tsp Cumin Powder
½ tsp Garam Masala Powder; see tips
½ tsp Dry Ginger Powder
1½ tsp Dry Mango Powder (Amchur) or 2 tsp fresh Lemon juice; see tips
1 tbsp chopped fresh Cilantro (Coriander) leaves or Parsley

Lemon wedges for serving

How to make Roasted Cauliflower with Indian Spices

1. Preheat the oven to 400 degrees F and place the rack in the centre of the oven. Line a baking sheet with foil or parchment.
2. In a large bowl, add the cauliflower. Drizzle oil over the florets & toss to coat. Sprinkle the seasonings (including the lemon juice) over the florets. Using your hands, gently toss to coat such that every individual floret is coated evenly with spices.
3. Spread the cauliflower pieces onto the baking sheet in a single layer. Bake for 30 to 35 minutes or until the stems are tender, and the edges are browned. Turn the cauliflower florets midway through roasting.
4. Remove from oven. Adjust the seasoning as per your taste.
5. Transfer to a serving bowl. Sprinkle chopped cilantro/parsley. Serve hot with lemon wedges & cilantro-mint chutney or as a side dish.

Tips:

All of these spices are available in Indian Grocery Stores, & it is best to buy them from an Indian Grocery store to get authentic flavors. These spices are also very common & may be available in your local supermarket (I have seen them in Safeway - a popular supermarket in California).  

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Masala Mushroom (Khumb)

Masala Mushroom (aka Masala Khumb) is an appetizing, irresistible, savory dish made of button mushrooms stir-fried in flavorful spices. It is amongst the most popular mushroom-based Indian dishes, and is a featured menu item in many North Indian restaurants. This dish is usually consumed along with any Indian flatbread - Roti, Paratha, Naan.

My recipe of Masala Mushroom utilizes very few ingredients and has simple cooking instructions - making it a real time-saver in the kitchen and a finger-licking dish on the dinner table. This preparation style of Masala Mushroom makes it a real treat for mushroom lovers - since there is no curry or exorbitant number of other ingredients to suppress the unique taste of mushrooms. Besides this, mushrooms have a load of health benefits - in addition to being low in calories & rich in minerals & anti-oxidants, mushrooms prevent heart diseases, boost the immune system to fight diseases, and even reduce the risk of developing breast cancer. So wait no more - roll up your sleeves, stir up some Masala Mushroom, bring out your favorite Indian flatbread, & dig in :)

MASALA  MUSHROOM  (KHUMB)  RECIPE

Serves : 2 - 3

Ingredients:

230 grams fresh White Mushrooms; washed & sliced

2 medium-size Onions;  thinly sliced
3 medium-size Tomatoes; pureed
1/2 tbsp fresh Garlic paste

1 tbsp fresh Ginger paste
1 tsp Cumin seeds

Salt to taste

1 tbsp Oil

2 tbsp chopped fresh Cilantro (Coriander) Leaves

For dry-roasting & pounding:
1 tbsp Coriander seeds
3 dried Red Chillies, or to taste

How to make Masala Mushrooms

1. Heat a non-stick pan on medium heat. Add dried red chillies & coriander seeds. Dry-roast for 1-2 minutes or till fragrant while stirring constantly. Remove the pan from heat. Once the spices cool down, pound them coarsely using a mortar & pestle. Keep aside.
2. Heat oil in a non-stick pan on medium heat. Add the cumin seeds. Once the cumin seeds begin to change color, add garlic paste & sauté for 15 seconds.
3. Add onions & ginger paste. Sauté till the onions are translucent.
4. Add the pounded spices & sauté for 2 minutes.
5. Add the tomato purée & salt. Sauté till the oil separates from the tomato-onion mixture.
6. Add the mushrooms and cook while stirring gently for 7-8 minutes or till the mushrooms are cooked. Adjust seasoning to your taste.
7. Transfer it to a serving bowl. Garnish with cilantro leaves. Serve hot with parathas, rotis or naan. 

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Bharwan Mirch (Stuffed Chilli Peppers)

Bharwan Mirch (Stuffed Chilli Peppers) are a spicy food lover's dream. So you lit the fire in the fireplace, put on a few sweaters, sipped some tea but can't shake off the cold. Well, its time to prepare some of these fiery and mouth-wateringly delicious peppers. Remember those cartoons of Donald Duck running around with his mouth on fire & smoke coming out of his ears - I bet its because he took a bite of one of these bad boys :)

Stuffed Chilli Peppers are quick & easy to prepare with really basic ingredients, and I also really like that they are not deep-fried. A lesser-known known fact of Jalapeno peppers is their tremendous health benefits - these peppers are loaded with Vitamin C, fight migraines and sinus headaches, prevent sinusitis and relieve congestion, help to burn fat, lower blood pressure, help protect the heart, and even prevent prostate cancer. Wow, they seem to be more medicinal than a prescription drug.

Stuffed Chilli Peppers are a great side dish for accompanying the main dish along with roti or steamed rice, or (if you are feeling lazy) you can serve them as a complete meal along with paratha (Indian flatbread) & yogurt. Still shivering from the cold? Time to get up & make some Stuffed Chilli Peppers ... oh, & keep a lot of yogurt on the side to douse those flames inside your system :)

Bharwan Mirch (Stuffed Chilli Peppers) Recipe

Makes : 6 pcs

Ingredients:

6 Large Jalapeno Peppers

2 medium-size Onions; peeled & grated

1 1/2 tbsp Coriander powder

1 tbsp Dry Mango Powder (Amchur)

1/8 tsp Asafoetida

2 tsp Fennel Powder

1 tsp Garam Masala Powder

1/2 tsp Turmeric Powder

Salt to taste

1 tbsp + 1 tbsp Oil

How to make Stuffed Chilli Peppers

1. Wash & pat the Jalapeno Peppers dry. Slit the peppers on one side & remove its seeds and membrane. Keep aside.
2. Heat 1 tbsp oil in a non-stick pan on medium heat. Add grated onions & saute till light brown in color.
3. Add all the spices & saute for another 2 minutes.
4. Remove the onion mixture from heat & set aside to cool.
5. Stuff the onion mixture into the peppers carefully. Make sure that you don’t break  the peppers while stuffing.
6. Heat 1 tbsp oil in a frying pan. Carefully place the peppers in the pan. Cover & cook on low heat till the outer skin of the peppers is blistered while turning over occasionally on all sides.  Takes about 10-12 minutes to cook.
7. Serve with parathas or as a side dish with roti or rice.

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Methi Matar Malai

Methi Matar Malai is a delectable, creamy and spicy dish made of Methi (fenugreek leaves) and Matar (Green Peas) cooked in Malai (fresh cream) & flavored with spices. These three key ingredients are an unlikely combination but they come together perfectly to create a dish that is rich and delightful in flavor, with subtle overtones of the slightly bitter fenugreek leaves and the sweet green peas blending extremely well in the smooth-textured and luscious cream. To add to this, the rich and enticing aroma of this dish is sure to make one's mouth water in anticipation of the heavenly treat that will soon be served on one's plate. 

Methi Matar Malai is very popular in the northern part of India as a party dish, and is a well-loved menu item in North Indian restaurants. It is typically served with Indian unleavened flatbreads such as Roti, Paratha & Naan. Besides the tempting taste and aroma, the dish is very healthy - fenugreek leaves are rich in vitamins & potassium and low in cholesterol. Being health-conscious, I have created a low-fat version of the traditional recipe by substituting the cream with yogurt and milk but making sure to retain the same great taste and thick, creamy texture. Ready to try out another exotic delight? :)

Methi Matar Malai Recipe

Serves : 2

Ingredients:

2 cups Fenugreek leaves (Methi), fresh or frozen; washed & chopped
1 cup Green Peas; fresh or frozen
2 medium-size Tomatoes; pureed
1/4 cup Yogurt; smoothened
Salt to taste
2 tbsp Cream (Malai); smoothened
1 tbsp Oil
1/4 tsp Cayenne Pepper (Red Chilli powder) or to taste
1/4 cup Milk
1/2 tsp Honey

Grind to a smooth paste:

1 Large-size Onion
3 Serrano Green chillies or to taste; destemmed
1" Fresh Ginger; peeled
3-4 cloves of Garlic; peeled
2 Cloves
1 Green Cardamom
1" Cinnamon stick

How to make Methi Matar Malai

1. Blanch fenugreek leaves in boiling salted water for 5 minutes. Drain & refresh in cold running water. Keep aside.
2. Heat oil in a non-stick pan on medium heat. Add the ground paste & sauté till light brown in color.
3. Add the tomato puree. Sauté till the oil separates.
4. Add fenugreek leaves & sauté for a minute.
5. Add yogurt, cayenne pepper and green peas. Sauté for a minute.
6. Add Milk. Mix well & cook for 3-4 minutes on low heat or till the gravy thickens.
7. Add salt & honey. Mix. Adjust seasoning as per your taste.
8. Add the cream & mix well.
9. Methi Matar Malai is now ready. Transfer to a bowl.
10. Serve hot with rotis, parathas or naan.

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Spicy Vegetable Stir-Fry

Vegetable Stir-Fry needs no introduction - a popular Chinese dish that has a global appeal, it is a sizzling motley of stir-fried veggies in a spicy, pungent sauce that is sure to take your taste buds out for a heady spin. The wide variety of veggies add to the nutritional benefits of the dish, and practically any combination of veggies tastes great which makes it a really flexible recipe. Vegetable Stir-fry goes well with rice or noodles, and the stir-fried veggies taste best when they are tender but still a little crunchy. So the next time you have a craving for some Chinese food, head to your kitchen instead of your favorite Chinese restaurant for a stir-fried treat :)

Spicy Vegetable Stir-Fry recipe

Serves : 2

Ingredients:

1/2 cup cubed Red Bell Pepper; deseeded & cut into 1-inch cubes
1/2 cup cubed Yellow Bell Pepper; deseeded & cut into 1-inch cubes
1/2 cup cubed Onion; cut into 1-inch cubes
1 cup Broccoli florets
2 stalks of Spring Onion
1/4 cup thinly sliced (diagonally) carrots; peeled
1 1/2 tsp minced Garlic; peeled
1 tsp minced Ginger; peeled
1-2 Thai Chillies or to taste; destemmed & finely chopped
1 1/2 cup Water
Salt to taste
1 tbsp Vegetable Oil

For Sauce:

2 tbsp Corn Flour/Corn Starch
2 tbsp Soy Sauce
2 tsp Chinese Red Chili Paste (Sambal Oelek) or to taste
1 tbsp Rice Vinegar

How to make Vegetable Stir-fry

1. Boil water in a deep pan on medium heat. Add carrots & cook for a minute. Add brocolli & cook for further 2 minutes. Reserve 3/4 cup water, drain the rest. Refresh the vegetables in cold water. Keep aside.
2. Thinly slice white part of spring onions. Diagonally chop the greens in 2 inch pieces for garnishing. Keep aside.
3. Have all the other vegetables chopped & ready to cook.
4. Combine corn flour/corn starch, soy sauce in the reserved water. Mix well till smooth. Add chilli paste, vinegar & mix well. Keep aside.
5. Heat oil in a wok(kadai) on medium-high heat. Swirl the oil around the wok to coat it.
6. Add minced garlic & ginger & cook for 15 seconds.
7. Add the onion, spring onion whites and stir-fry for a minute.
8. Add the carrot & stir-fry for another minute.
9. Add bell pepper & stir-fry for 2 minutes or till cooked but crisp.
10. Add thai chilli & broccoli. Stir-fry for 1 minute or until broccoli is bright green.
11. Add reserved sauce, salt & cook, stirring until it thickens. Adjust the seasoning as per your taste.
12. Garnish with spring onion greens. Serve immediately with noodles or rice.

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Aloo Bhaji

Aloo/Alu Bhaji (Spicy potato curry) is an Indian favorite for its insanely simple preparation and easygoing taste. When served with Puri (unleavened, deep-fried tortilla-like Indian bread), the combination is probably the most universal Indian entree ever. The Puri-bhaji combo can found frequenting Indian breakfast and lunch tables, lunch-time eateries for office-goers, in kids' lunchboxes, during Indian festivals, at Hindu temples as lunch-time Prasad (God's meal offering), and probably most famously - a poorer variant is sold at all railway platforms across North India. I will not be surprised if someone comes up with a statistic someday that Puri-Bhaji is the most consumed meal in India! My family would have contributed mightily to this statistic, nary a Sunday passed without having this delectable pair for brunch. On a personal note, nothing proves the simple irresistible power of this dish to me more than seeing my health-nut hubby sitting down with a pack of paper napkins to swab away the oil from the Puri and have a go at the dish rather than turn it down.

The popularity of Aloo Bhaji is befuddling given that it does not include the usual Indian spice suspects in its preparation - no garam masala (or any other masala), no ginger, no garlic, not even onions. Maybe it takes a page from Steve Jobs's (Apple's founder) handbook - do one thing, but do it exceptionally well! And Aloo Bhaji certainly comes up to the mark. Since there are no spices, I find that it is important to add green chillies (serrano) to bring out flavor to this dish. Also, I add some sugar to neutralize the sourness of the tomato puree. Besides these caveats, it is such a straightforward preparation that you could probably do it blindfolded. Umm, or maybe with one eye open ;)

ALOO BHAJI RECIPE

Serves 2-3

INGREDIENTS:

7 Medium-size Tomatoes; washed thoroughly & cut into 1 inch cubes
2 medium-size Potatoes; peeled & boiled
1 tsp Cumin seeds (Jeera)
1/8 tsp Asafoetida (Heeng)
1 1/2 tbsp White granulated Sugar or to taste
Salt to taste
1/8 tsp Turmeric Powder
1/2 tsp Cayenne Pepper (Red Chilli Powder) or to taste
2 Serrano Green Chillies or to taste; destemmed & finely chopped
2 tbsp chopped fresh Cilantro (Coriander) leaves

How to make Alu Bhaji

1. Boil water (enough to cover the tomatoes) in a deep pan on medium heat. Add tomatoes & cook for 5 minutes. Drain, cool & peel off the skin. Mash the tomatoes coarsely with a masher. Keep aside.
2. Heat oil in a deep pan on medium heat.
3. Add cumin seeds. Once the cumin seeds begin to change color, add asafoetida. Mix..
4. Add salt to taste, turmeric powder, cayenne pepper, green chillies. Mix.
5. Add the mashed tomatoes & 1/2 cup of water. Mix well & cook for 10 minutes or till the gravy is thick. Keep stirring occasionally.
6. Add sugar & potatoes. Cook for 5 minutes.
7. Adjust seasoning to your taste. Transfer it to a bowl.
8. Garnish with chopped cilantro leaves. Serve it hot with Puris or Paranthas.

TIPS:

Add less sugar if you prefer to keep the Aloo Bhaji tangy.

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Punjabi Chole / Chana Masala (Chickpea Curry)

Chana Masala or Punjabi Chole (Chickpea Curry) is a rock-star amongst North Indian entree dishes. Combined with Bhatura (puffed, fried tortilla-like Indian bread), onion rings, sliced serrano and pickles, Chana Masala would play the perfect song on your dinner table and make your taste buds dance to its tunes. While there are probably as many different ways to prepare Chole as there are towns in India, the Punjabi variant leaves other contenders far behind with its tangy and spicy tastefulness, thick gravy consistency, and appetizingly good looks. And the health benefits of Chickpeas - low in saturated fat & cholesterol but high in fibers and proteins, make Punjabi Chole appealing to all people that love food but want to eat reasonably.

After learning the ropes of preparing this sumptuous dish in the traditional Punjabi way from my mom's kitchen, I spent years re-inventing and re-mastering my mom's original Punjabi recipe till I could create a simpler & healthier recipe without losing the traditional Punjabi flavors. Also, I use oil (and very little of it) for a more healthy preparation, as opposed to the traditional way of using clarified butter (Ghee). Hope your taste buds enjoy the dance :)

  CHANA  MASALA  RECIPE

Serves 2-3

INGREDIENTS:
1 cup Chickpeas/Garbanzo Beans (Chole/Kabuli Chana)

2 tsp tea leaves/2 Tea Bags; (optional - gives dark-brown color to the chickpeas)
1 1/2 tbsp Vegetable Oil

1 large Onion, ground to a fine paste
1 tbsp fresh Ginger paste
1/2 tbsp fresh Garlic paste
1 cup fresh Tomato puree

2-3 Green Chillies (such as Serrano); coarsely grounded
3 Cloves
1 Black Cardamom; available in Indian Grocery Stores
2 Bay leaves; available in Indian Grocery Stores
2 one inch Cinnamon sticks
1 1/2 tbsp Chana masala; available in Indian Grocery Stores

1/2 tsp Cayenne Pepper (Red Chilli Powder), or to taste
1/2 tbsp Roasted Cumin powder
1 tbsp Pomegranate powder
Salt to taste

For garnishing:
1 inch fresh Ginger piece; cut into thin strips
2 tbsp chopped fresh Cilantro (Coriander) leaves
   

How to make Channa Masala

1. Rinse & soak the Chickpeas in 4 cups of water for at least 6 hours. Rinse & drain in cold water.
2. In a Pressure Cooker, add the chickpeas, 3 cups of water, 1 tsp of salt & tea leaves/tea bags (tied in a muslin cloth). Cook till chickpeas are soft but still retaining their shape. Once cooked, discard the tea leaves bag but don't throw away the water. Keep aside.
3. Heat oil in a deep non-stick pan on medium heat. Add bay leaves, black cardamom, cinnamon & cloves. Sauté for 10 seconds.
4. Add the onion paste & sauté till light brown in color.
5. Add ginger-garlic paste & sauté for 2 minutes.
6. Add tomato puree. Sauté till the oil separates.
7. Add chana masala, cumin powder, cayenne pepper & pomegranate powder. Sauté for 2 minutes.
8. Add the chicpeas along with their water & the green chillies. Mix well & cook on low heat for 15 minutes or till the gravy is thick.
9. Lightly mash some of the chickpeas with the back of your spoon/ladle. Adjust salt to your taste.
10. Transfer it to a bowl. Garnish with cilantro leaves & ginger strips. Serve hot with bhatura, rice or roti.

IMPORTANT TIPS

Chickpeas may cause indigestion or flatulence (gas), soaking your beans in water for at least 6 hours helps in removing or greatly reducing the gas-producing carbohydrates & sugars. Make sure you thoroughly rinse your beans, in a colander, before and after soaking. However, if you still face indigestion, you may add 1 tsp of Carom seeds (Ajwain) or a pinch of Asafoetida (Heeng) while adding all the whole spices; Carom Seeds & Asafoetida are known for their digestive properties.

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Egg Curry

Humpty Dumpty sat on a wall,

Humpty Dumpty had a great fall,

And with some curry and rice on the side,

All the king's men had a dinnertime joyride.

Ummmmmm, that's not exactly how the nursery rhyme goes. Egg Curry playing on my mind - LOL! Honestly, I have never been a big fan of eggs, even though I dutifully gulp them down at breakfast for their protein content. However, Egg Curry is another matter altogether - I love the dish. It is like the curry does a Cinderella-like transformation on the boiled egg, turning it from a bland oval into a delightful spicy half-moon of delectable heaven. The curry is prepared in the traditional Indian way - with spices in sautéed onions, tomatoes, ginger, garlic to give it an enriching flavor. The eggs add substance and a unique twist to the dish - make it not just filling and healthy, but also very tasty. Try it, and you will find that eggs are great for dinner too!

EGG CURRY RECIPE

SERVES : 2-3

INGREDIENTS:

4 Eggs; boiled and peeled
1 large-size Onion
1 1/2 cups pureed Tomatoes
1" Ginger; peeled
3 pods of Garlic; peeled
2 Serrano Green chillies or to taste; destemmed & finely chopped
Salt to taste
1 tsp Cumin Seeds
1 Bay Leaf
8-9 Peppercorns
1/8 tsp Turmeric powder
1 tbsp Coriander powder
2 tbsp finely chopped fresh Cilantro leaves
Oil

How to make Egg Curry / Anda Curry

1. Slit the boiled eggs in halves, either vertically or horizontally.
2. Heat 1 tbsp oil in a non-stick pan on medium heat. Carefully shallow-fry the eggs till they are light brown on all sides. Once done, remove the eggs and keep them aside.
3. Grate ginger, garlic & onion together in a food processor. Keep aside.
4. Heat 1 tbsp oil in a deep non-stick pan. Saute cumin seeds, once the cumin seeds change color, add peppercorns, bay leaf. Saute for 5-6 seconds.
5. Add grated onions. Sauté till the onions turn golden brown in color.
6. Add tomatoes and sauté till oil separates from the onion-tomato mixture.
7. Add salt, turmeric powder, coriander powder, green chillies & mix well. Sauté for 2 minutes.
8. Add 2 cups of water & mix well. Once the water comes to a boil, reduce the heat & let it simmer for 10 minutes or till the gravy thickens.
9. Adjust salt to your taste.
10. Add the eggs to the gravy. Mix lightly & cook for two minutes.
11. Transfer the Egg Curry into a bowl. Garnish with chopped cilantro leaves. Serve hot with paratha, roti or rice.  

TIPS:

1. If you are calorie-conscious, you can remove the yolk from the eggs & also skip shallow-frying the eggs.
2. Shallow-frying the egg makes it slightly crispy and enhances its taste.

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Gobhi Matar (Stir-fried Cauliflower with Green Peas)

"Ah, Gobhi Matar(Stir-fried Cauliflower & Green Peas)... my favorite kind of flower - that I can eat, and prepared the way I love", quipped my hubby as he looked cravingly at the Gobhi (Gobhi means Cauliflower) Matar (Matar means Green Peas) dish on the dinner table. And quickly added "But not more favorite than you", soon as he realized from my cold stare that despite using "flower" and "love" in the same sentence he had managed to make it sound perfectly unromantic. And comparing me to a dish didn't help either. But I forgave him soon enough as he dug into the Gobhi Matar with relish, only pausing twice (I counted) to wax eloquent about how good it tasted and asking to kiss the cook's hand. Now that kind of flattery I can live with :) At first the guy gets you flowers to woo you, I mused, then after marriage you cook flowers to keep getting wooed - the vagaries of marriage!

Gobhi Matar is a simple, uncomplicated dish that fills one up without leaving behind a feeling of heaviness. It is a healthier variation of the well-known Punjabi dish, Aloo Gobhi (Stir-fried potatoes & cauliflower) - because Gobhi Matar does not contain any high-carb potatoes. Gobhi (Cauliflower) is also low in saturated fat & very low in cholesterol. Gobhi Matar is a stir-fried dish - the Gobhi gets covered and cooked thoroughly in the spicy mixture giving the bland Gobhi a flavorful taste and a visually appealing golden-brown texture. The peas add a twist of flavor to the dish & the green gems also contrast well with the golden-brown Gobhi to enhance the looks of the dish. The spices are on a relatively milder side compared to some heavier Indian dishes. Gobhi Matar is a regular feature on most Indian dinner tables because of its easy preparation, great taste & high nutrition value. Enjoy it with roti, parathas (flat Indian breads) or rice & additionally you can serve a bowl of lentils on the side.

Gobhi Matar Recipe

Serves : 2

INGREDIENTS:

1 medium-size Cauliflower; washed & cut to bite-size florets
1/2 cup Peas (fresh or frozen)
1 cup finely chopped Onion
1 cup finely chopped Tomatoes
2-3 Serrano Green chillies; destemmed & chopped
1 tsp fresh Ginger paste
1 tsp fresh Garlic paste
1 1/2 tbsps Oil
1/2 tsp Cumin seeds
1/4 tsp Asafoetida; available in Indian Grocery Stores
1/4 tsp Turmeric powder
1/2 tsp Cayenne pepper (Red chilli powder) or to taste
1/2 tsp Garam Masala powder; available in Indian Grocery Stores
3 tsp Coriander powder
Salt to taste
1 tbsp Dried Fenugreek leaves; lightly dry-roasted & powdered
2 tbsps fresh Cilantro leaves; chopped

How to make Gobi Matar

1. Microwave cauliflower with enough water & 1/2 tsp of salt for 4 minutes or till it is 70% cooked. Drain the water & keep aside.
2. Heat oil in a non-stick pan on medium heat. Add cumin seeds. When the cumin seeds begin to change color, add asafoetida, garlic & ginger paste. Sauté for 30 seconds.
3. Add chopped onions. Sauté till the onions turn light brown in color.
4. Add the tomatoes and sauté till the tomatoes are mushy.
5. Add coriander powder, turmeric powder, cayenne pepper, salt & garam masala powder. Sauté for 2 minutes.
6. Add cauliflower & green peas. Mix well to evenly coat the cauliflower with the spice mixture in the pan. 
7. Sauté till the cauliflower is tender but not mushy or falling apart. Keep stirring very gently every 1-2 minutes.
8. Adjust seasoning to your taste.
9. Add green chillies, dried fenugreek leaves. Mix well & sauté for a minute.
10. Transfer it into a bowl. Garnish with chopped cilantro leaves. Serve hot with roti or paratha.

TIPS:

1. Microwaving cauliflower not only reduces the cooking time but also helps the florets retain their shape.

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Kadhai Paneer / Kadai Paneer

The battlefield sizzled as a pungent odor rose in the air. White smoke bellowed up as the translucent knights charged again at the green army, lashing around till it was hard to separate the two - it was red everywhere. As the heat rose and the ground bubbled, the soft white maidens descended into the melee - bringing equilibrium to the boisterous mix. Okkk, enough imagination :) I took a deep sniff to bask in the aroma as I looked down into my sizzling pan at the almost-ready Kadhai Paneer (Cottage cheese & green bell pepper stir-fry). As I came back to reality from my  daydream - the translucent knights transformed to onions, the green army turned to green bell pepper slices, the white maidens became cottage cheese pieces, all quivering agitatedly in the red tomato broth. Ah! It is so hard to resist getting dreamy when cooking my favorite Paneer dish - simply because I love preparing it just as much as my husband and I love digging into its tasty goodness.

We Indians have a thing for Paneer (Cottage cheese) - Kadhai Paneer, Palak Paneer, Matar Paneer, Paneer Bhurji... the list goes on. And all of them rank as the favorite items on any Indian restaurant's menu. With good looks, great aroma, and an awesome taste, Kadhai Paneer is a supermodel amongst Indian dishes. Its name derives from the utensil in which it is prepared - Kadhai / Kadai is the Hindi (India's national langauage) term for "Wok". Unlike its other super-popular Paneer counterparts, however, Kadhai Paneer stands out as it satisfies an Indian's Paneer fetish to the hilt - simply because it does not drown the Paneer pieces in gravy, but rather glorifies them in extra-large sized triangular pieces with the other ingredients playing a supporting role. The soft Paneer pieces complement and mute the crunchy, spicy taste of the sauteed capsicum and onions in the spiced tomato sauce. Again, because of the lack of gravy, the flavors of individual ingredients stand out in sharper relief as compared to other dishes - so make sure the veggies and Paneer are fresh, and the spices are of good quality to get a great taste. Simply the aroma of this great dish is enough to attract a crowd - I would recommend sealing your doors and windows before preparing this dish if you have jealous neighbors ;)

KADHAI PANEER RECIPE

SERVES: 2-3

INGREDIENTS:

300 gms Paneer (cottage cheese), cut into 1-inch triangle; available in Indian Grocery Stores
1 1/2 cup sliced Onions
2 cups pureed Tomatoes
1 cup thinly sliced Green Bell Pepper (Capsicum)
1-2 Green chillies or to taste; destemmed and finely chopped
1 tsp minced fresh Ginger
1 tsp minced fresh Garlic
1 tbsp Oil
Salt to taste
1/2 tsp Garam Masala powder; available in Indian Grocery stores
1 tbsp crushed Dried fenugreek leaves (Kasuri methi); available in Indian Grocery stores
2 tbsp finely chopped fresh Cilantro (Coriander) leaves

For dry-roasting & pounding:

2 whole Dried Red Chillies
1 tbsp Coriander seeds; ; available in Indian Grocery stores
1 tsp Cumin seeds

 

How to make Kadai paneer

1. Heat a non-stick pan on medium heat. Add dried red chiles, coriander seeds & cumin seeds. Dry-roast for 2 minutes while stirring constantly. Remove the pan from heat. Once the spices cool down, pound them coarsely using a mortar & pestle. Keep aside.
2. Heat oil in a non-stick pan on medium heat. Add minced garlic & ginger & sauté for 15 seconds.
3. Add onions & sauté till the onions are translucent.
4. Add tomatoes & sauté till the oil separates from the tomatoes.
5. Add the pounded spices, salt & sauté for 2-3 minutes. Add 1/2 cup of water. Mix well.  
6. When the water comes to a boil, reduce the heat. Cover & cook for 10 minutes.
7. Increase the heat to medium heat, add bell pepper and sauté till the bell pepper is cooked but crunchy.
8. Add dried fenugreek leaves, green chillies & cilantro leaves. Stir for a minute.
9. Add cottage cheese. Stir gently till the cottage cheese pieces are fully coated with the mixture. Adjust seasoning to your taste.
10. Transfer into a serving bowl. Serve hot with rotis, naans, kulchas or paranthas.

TIPS:

1. Dry Red Chillies add hotness to the dish, so add according to your taste. But do not omit it completely as this is one of the main ingredients of this dish.
2. You may skip adding Green Chillies to this dish if Red Chillies are hot enough for your taste.

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Punjabi Bhindi Masala

Bhindi Masala (Spicy Okra) is is one of the most commonly consumed vegetable dish in India. I heart okra :) We Punjabis (native of Punjab) love okra and eat it in every form; deep-fried, stir-fried and stuffed.  Okra is a spicy accompaniment to dal(lentil) and chawal(rice) or roti(Indian flat bread). Many shy away from Okra due to its slimy nature, but the way it is cooked in this recipe completely eliminates its sliminess. Just writing about it is making me crave for it! I know what I am cooking for dinner tonight! LOL!

PUNJABI BHINDI MASALA RECIPE (SPICY OKRA)

Serves 2-3

INGREDIENTS:

250 gms Okra(bhindi)
1/2 tsp Red chilli powder or to taste; optional
2 tbsp Coriander powder
1 tbsp Roasted Cumin Powder
1 tsp Dry Mango powder (Amchur)
1/8 tsp Turmeric powder
Salt to taste
1 tbsp Oil
1 medium-size Onion; sliced thickly
2-3 green chillies; cut length-wise
Oil for frying

How to make Bhindi Masala

• Clean, wash and wipe the Okra dry. Chop off the crown(tip) of the Okra, also chop off half a centimeter from the base of the Okra. Cut the Okra vertically in half, or cut it in four vertical pieces if the Okra is too thick. Alternatively, you can cut it into 1/2 inch discs or 1/2 inch diagonal pieces.
• Heat the oil in a wok on high heat and deep-fry the Okra in it for 2-3 minutes. Drain on absorbent paper and keep aside.
• Heat 1 tbsp oil in a separate wok on medium heat.
• When the oil is hot, add sliced onions. Saute till they are translucent.
• Add red chilli powder, coriander powder, cumin powder, dry mango powder, turmeric powder, salt and green chillies. Saute for a minute.
• Add the fried Okra. Mix well. Saute for 4-5 minutes.
• Adjust salt to your taste. Transfer it to a bowl.
• Serve hot with roti or paratha.

TIPS:

1. Wipe the Okra really well, wet Okra makes the dish sticky and slimy.
2. Slightly deep frying the Okra removes its sliminess completely. If you prefer your okra crispy then fry it a little longer till it is crisp to your liking.

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Beans Poriyal

Being sick is awful. After having been under the weather the past few weeks, last weekend I decided that I was sick of being sick. So I coaxed my husband to take me out for retail therapy - viz, shopping :) Back home after a happy & tiring outing to the mall, I was more hungry than usual - I had avoided eating any outside food as a precaution. Also, my sickness anyway caused most food to taste like cardboard. Now what could I make that would be quick to prepare, healthy to eat, but still appeal to my diminished sense of taste? A light bulb went on - Beans Poriyal (Stir-fried Green beans with coconut)! Of course, the popular South Indian stir-fried dish made of beans, shredded coconut and lentils. 

Beans Poriyal is a vegetable dish that usually accompanies dal (lentils in mild gravy) and rice. It is subtle in its flavor (but can be made spicier) and crunchy and light in taste. Mustard and skinned Split black gram (Urad dal) are used as seasoning, along with turmeric, dried red chillies and other spices that add to its flavor. It is low in calories and jam-packed with nutrients - yellow lentils add the protein content, and green beans are rich in vitamins A/C/K, manganese, dietary fiber, potassium, folate, iron, magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin. Whew, unbelievably healthy! :)

BEANS PORIYAL RECIPE (STIR-FRIED GREEN BEANS WITH COCONUT)

Serves : 4

INGREDIENTS:

250 grams or 1/2 lb French beans
1 medium-size onion; finely chopped
2 Green chillies or to taste; finely chopped
1/4 cup freshly grated Coconut
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp skinned Split black gram (dhuli urad dal)
1/8 tsp Turmeric powder
1 Whole dry red chilli; broken
8-10 Curry leaves
Salt to taste
A pinch of Asafoetida; available in Indian Grocery stores

How to make Beans Poriyal

1. Wash, trim the ends and chop the beans to 1/2 inch pieces. Boil in a pan or microwave the chopped beans for 6 minutes, or till the beans are tender. Strain the cooked beans.
2. Heat the oil in a pan on medium heat.
3. Add mustard seeds. Once the mustard seeds crackle, add cumin seeds, red chilli, black gram and asafoetida. Sauté till the gram turns light brown while stirring constantly.
4. Add curry leaves & green chillies. Sauté for half a minute.
5. Add chopped onions & saute till they are translucent.
6. Add salt, turmeric powder, french beans. Mix & sauté for another 2 minutes.
7. Add the grated coconut and mix well. Saute for 2 minutes.
8. Adjust the seasoning as per you taste. Transfer it to a bowl.
9. Serve hot as a side dish.

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Matar Paneer

Matar Paneer (Matar = Green Peas and Paneer = Cottage Cheese) is one of the most popular dishes in North India. It is a sumptuous looking dish with an irresistible aroma, with Cottage cheese cubes and peas floating temptingly in a flavorful tomato-based gravy. Matar Paneer is usually made with cream & lots of oil, but instead I use curd and much lesser oil to meet my health-nut husband's exacting standards. This healthy variation still retains the same yumminess as the original cream-based recipe.

MATAR PANEER RECIPE (Green Peas & Cottage Cheese gravy)

Serves 2-3

INGREDIENTS:

200 gms Cottage cheese (Paneer)
1 cup Green peas (Matar); fresh or frozen
1 1/2 tbsp oil
1 tsp Cumin seeds
2 medium-sized Onions; finely chopped
3 medium-sized Tomatoes; pureed
1/2 tbsp Ginger paste
1/2 tbsp Garlic paste
1/4 tsp Turmeric powder
1/2 tsp Cayenne Pepper (Red chilli powder) or to taste; optional
2 tbsp Coriander powder
1/2 tsp Garam masala powder
1 tbsp Dried fenugreek leaves (Kasoori Methi); lightly roasted in a pan & ground to a fine powder
1-2 Serrano Green chillies or to taste; destemmed & finely chopped
2 tbsp plain Curd; smoothened
Salt to taste
2 tbsp fresh Cilantro (Coriander) leaves; finely chopped
2 cups Water

How to make Matar Paneer

1. Dice cottage cheese into one inch cubes.
2. Microwave the peas till they are tender.
3. Heat oil in a pan on medium heat. Add cumin seeds. When the cumin seeds begin to change color, add the onions. Saute till the onions are light brown in color.
4. Add ginger & garlic paste. Saute for 2 minutes.
5. Add tomato puree. Saute till the oil starts to separate.
6. Add coriander powder, turmeric powder, red chilli powder & salt. Saute for 2 minutes.
7. Add water & mix. Cook till the water comes to a boil.
8. Add green peas, curd, dried fenugreek leaves, green chillies. Mix. Reduce the heat & cook till the gravy thickens. 
9. Add cottage cheese, garam masala powder. Mix well.
10. Adjust seasoning to your taste. Transfer it to a bowl. Garnish with cilantro leaves.
11. Serve hot with roti, parathas or rice.

TIPS:

To add an extra zing to your Matar paneer, add 2 tbsp of Green Chutney instead of dried fenugreek leaves.

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Punjabi Rajma Masala (Red Kidney Beans Curry)

For the third time in the past five minutes, I raised my head from the book and sniffed the air. Sigh, nothing yet. I was 12 years old, and it was so hard to concentrate on my weekend homework ever since mom announced half an hour ago that she's making Rajma Masala for lunch. The weekend became better, the sun shinier, and the words on my book blurry as soon as I heard the announcement. Another expectant sniff, and this time a spicy mouth-watering aroma wafted into my nostrils and tango-ed with my taste buds. I rushed into the kitchen, and my mom smilingly pointed to the cup full of the delicious Rajma Masala on the counter she had set aside for me. This is one dish I can never get enough of, I thought as I gobbled it up as fast as its piping heat would allow. To this day, I haven't :)

Rajma-chawal (Red Kidney beans Curry with rice) has long been considered as a staple dish in Punjab (a northern state in India), and has gained popularity in most parts of India. It consists of red kidney beans in a thick gravy flavored with Indian spices and usually served with rice. Rajma has high folate, protein and mineral content that gives various health benefits including keeping your heart healthy. Also, since it is high in proteins, it makes a good meat substitute for vegans. Variations of this dish are popular in other parts of the globe like Mexico and South America. Being a Punjabi (native of Punjab) myself, Rajma-chawal was a weekly lunch ritual in our household. Mom served it with steamed Basmati rice, a long-grained fragrant rice that enhanced the flavors of Rajma Masala and made it an irresistible combination.

PUNJABI RAJMA MASALA RECIPE

Serves : 3

INGREDIENTS:

1 cup Red Kidney beans
2 medium-sized Onion; grated
3 medium-sized Tomatoes; pureed
1/2 tbsp Ginger paste
1/2 tbsp Garlic paste
1-2 Green chillies (such as Serrano) or to taste; thinly sliced
2 Bay leaves
1 Black Cardamom

1 inch Cinnamon  
1/4 tsp Turmeric powder
2 tbsp Coriander powder
1/2 tsp Roasted Cumin Powder
1/2 tsp Garam masala powder
1/2 tsp Red chilli powder, or to taste
1 tbsp Dried Fenugreek leaves (Kasoori Methi ); lightly roasted in a pan & ground to a fine powder
Salt to taste
2 tbsp Fresh Cilantro leaves; finely chopped
1 1/2 tbsp Oil

How to make Rajma Masala

1. Wash & soak the kidney beans in 5 cups of water overnight (or for at least 6 hours). Rinse & drain in cold water.
2. In a pressure cooker, add the kidney beans, 5 cups of water & salt. Pressure cook the kidney beans until they are soft and tender, typically takes 5-6 whistles. Keep aside.
3. Heat oil in a deep pan on medium heat. Add bay leaves, cinnamon & cardamom. Stir.
4. Add onions & sauté till golden brown in color.
5. Add ginger & garlic paste. Sauté for another 2 minutes.
6. Add the tomato puree. Mix & cook till the oil starts to separate.
7. Add turmeric powder, red chilli powder, coriander powder, cumin powder & green chillies. Mix & cook for 2 minutes.
8. Open the Pressure Cooker once the pressure/steam has subsided completely.
9. Add the kidney beans along with the cooking liquor to the mixture prepared in the pan. Mix well. Lightly mash few of the kidney beans with the back of your spoon/spatula.
10. Add garam masala & dried fenugreek leaves. Mix & cook on low heat for 15 minutes, stirring at intervals.
11. Adjust seasoning to your taste.
12. Transfer to a serving bowl. Garnish with cilantro leaves & serve hot with steamed rice. 

TIPS:

1. Pressure cooking time may vary, so it may take more or less than five whistles to cook the kidney beans.
2. Add more water if the gravy's consistency is too thick for your taste. Conversely, if you want a thicker gravy then simmer the Rajma for a longer time till you get the desired consistency.

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Palak Paneer

Palak Paneer is a mouth-watering and aromatic dish with cubes of cottage cheese floating lazily in a thick and creamy spinach curry. It is a hugely popular North Indian dish and a household favorite as well as a star entree in all Indian restaurants. It is hard to escape the tantalizing aroma of Palak Panner whilst in its vicinity. The heavenly aroma coupled with the rich flavors and the healthy goodness of proteins, iron, calcium make this dish absolutely irresistible and a favorite of connoisseurs of Indian cuisine. Palak Paneer is typically served with hot steamed rice, or with traditional Indian breads such as rotis and naan.

The traditional Palak Paneer recipe uses heavy cream making it unappealing for the health-conscious. However, I am going to share my mom's secret recipe that replaces heavy cream with milk, making it more healthy yet retaining the same delicious flavors and creamy texture. Palak Paneer is so quick & easy-to-make that it you will wonder why you had not tried this earlier. Serve this dish on your dinner table, and watch your family members put Popeye to shame as they bolt down the spinach :)

PALAK PANEER RECIPE

INGREDIENTS:

1 Packet fresh spinach (approximately 500 gms)
200 g Cottage cheese (Paneer)
1 tbsp Oil
1 medium sized Onion; finely chopped
5 cloves Garlic; peeled & minced
2 Serrano Green chillies or to taste; destemmed & finely chopped
1/2 tsp Black salt
1 tsp Cumin seeds
Salt to taste
1/4 tsp Turmeric powder
2 tbsp Dried fenugreek leaves (Kasoori methi); lightly roasted in a pan & ground to a fine powder
1/4 cup Milk
1/4 cup Water
1/2 tsp Fresh Lemon Juice

How to make Palak Paneer

1. Remove the stems and wash spinach thoroughly in running water.
2. Bring a pot of water to boil and add about 1/4 tsp of salt. Add spinach & cook for 4 minutes.
3. Drain all the water through colander. Refresh in chilled water. Grind spinach into a fine paste.
4. Dice cottage cheese into one inch cubes.
5. Heat oil in a pan on medium heat. Add cumin seeds.
6. Once the cumin seeds begin to change color, add garlic & saute for 30 seconds.
7. Add onions and sauté till they are translucent.
8. Add turmeric powder, salt, black salt & green chillies. Mix well.
9. Add the spinach puree, dried fenugreek leaves, water & milk. Mix well & cook on low heat till the gravy thickens. Adjust the seasoning as per your taste.
10. Add cottage cheese, lemon juice & mix gently.
11. Palak Paneer is now ready. Transfer it to a bowl.
12. Serve hot with rice, Naan or roti.

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