Dum Aloo

My visit to the farmer's market led me to buy a bag of multi colored mini potatoes. I was contemplating various options of consuming them and ended up with Dum Aloo for dinner one fine day. Here is the recipe -

Ingredients:

1. Baby potatoes - 10, boiled until the alu is slightly cooked
2. Yellow onions - 2, finely chopped
3. Ginger paste - 1 tsp
4. Garlic paste - 1 tsp
5. Turmeric - 1/2 tsp
6. Poppy seeds - 1 tsp
7. Grated coconut - 2 tbsps
8. Jeera - 1 tsp
9. Dhania - 1 tsp
10. Cardamom pods - 2 or 3
11. Cloves - 3
12. Cinnamon - 1 inch piece
13. Dried red chillies - 3
14. Garam masala - 1/4 tsp
15. Salt
16. Corriander - 1 cup, freshly chopped
17. Kasuri methi - 1/2 tsp
18. Yogurt - 1/2 cup
19. Tomato - 1 big, blanched and pureed

Directions:

1. Roast the poppy seeds, jeera, dhania, red chillies, cinnamon, cloves and cardamom separately and grind together with the ginger, garlic, turmeric, grated coconut and salt to make a fine paste.
2. Heat oil and saute onions in it till golden brown.
3. Add the paste and the tomato puree and cook till you see a uniform consistency and some oil separated on the sides.
4. Add the yogurt and mix into the gravy.
5. Add the potatoes and kasuri methi and a enough water to cover the potatoes.
6. Place a lid and steam till the gravy and potatoes are fully cooked.
7. Garnish with fresh chopped coriander.

Paneer Methi Matar Malai and Til Wale Baingan

I have been in an extremely creative mode with cooking lately and these two dishes were what I conjured up for dinner in 30 mins. The recipe for Paneer Methi Matar Malai was based on numerous recipes online that I modified to be healthier and the baingan was a healthier version of Begun Bhaja with sesame. Both were unique in flavors and yummy with the rotis.

Recipe for Paneer Methi Matar Malai:I read several recipes for methi matar malai which called for cream. I just used low fat milk instead and some flour paste for thickening and it works just as well.

Ingredients:

1. Oil - 1 tsp
2. Cinnamon - 1 inch piece
3. Cloves - 2
4. Cardamom - 2
5. Green chilli - 1, finely chopped
6. White onion - 1, finely chopped
7. Ginger paste - 1 tsp
8. Garlic paste - 1 tsp
9. Frozen methi - 1 block/cube
10. Frozen peas - 1 cup
11. Milk - 1 cup
12. Red chilli powder - 1/2 tsp
13. Jeera dhania powder - 1/2 tsp
14. Garam masala - 1 pinch
15. Sugar - 1/2 tsp
16. Salt
17. Paneer - 10 small cubes, deep fried, pan friend or fresh
18. All purpose flour or maida - 1 tsp, mix in water to make a paste

Directions:

1. Heat oil in a skillet and add the cinnamon, cloves, cardamom and green chilli. Roast until you can smell the spices.
2. Add finely chopped onions and saute until well done and slightly browned.
3. Add ginger paste and garlic paste and saute until the paste is well mixed into the onions and well cooked.
4. Thaw the methi, microwave for 2 minutes and then add to the onions.
5. Mix and cook for 10 minutes until the methi is thoroughly cooked.
6. Add the salt, red chilli powder, jeera dhania powder, garam masala and mix well.
7. Add the peas, milk, sugar and flour paste and bring the liquid to a boil.
8. Add paneer at the end and heat till it softens.

Recipe for Til Wale Baingan: Brinjals usually absorb a lot of oil. The key to this recipe is to use very little oil and cook it in a non stick skillet with a lid so that the brinjals are well done.

Ingredients:

1. Brinjals - 6/7 small ones, cut into discs
2. Red chilli powder - 1 tsp
3. Turmeric - 1 1/2 tsp (yes thats a lot but it adds to the flavor)
4. Ginger paste - 1 tsp
5. Garlic paste - 1 tsp
6. Til/Sesame seeds - 1/2 cup
7. Salt
8. Corriander - handful, finely chopped
9. Lemon juice - 1 tsp
10. Oil - 1 tsp
11. Mustard seeds - 1 tsp
12. Jeera - 1 tsp
13. Hing - 1/4 tsp

Directions:

1. Heat the oil in a skillet and add mustard seeds, jeera and hing.
2. Once the mustard seeds sputter, add the brinjal slices, salt, red chilli powder, turmeric, ginger paste, garlic paste and mix them all together.
3. Cook on high flame for 5 minutes until the brinjal start roasting and then top with a lid. Allow the brinjals to cook well and become soft.
4. Toast the sesame seeds in a pan until golden brown.
5. Once the brinjals cook thoroughly, add the sesame seeds, corriander and lemon juice and mix together.

Alu Methi Matar

Hot alu methi matar with chappati and dahi is a very satisfactory easy meal on lazy winter days. This sabji is easy to make, healthy and a good travel dish if you want to carry food with you. Here goes the recipe -

Ingredients:

1. Red potatoes - 6 potatoes, roughly 3 inches in length
2. Frozen methi - 1 cube
3. Frozen peas - 1cup
4. Oil - 1 tsp
5. Mustard seeds - 1 tsp
6. Jeera - 1 tsp
7. Dried red chillies - 3/4
8. Sambhar masala - 1 1/2 tsp
9. Red chilli powder - 1/4 tsp
10. Haldi powder - 1/2 tsp
11. Salt
12. Hing - 1/4 tsp
13. Lemon

Directions:

1. Cut the potatoes into cubes along with the skip and cook in microwave for 7-8 mins until the potatoes are cooked a little but not mushy.
2. Heat oil in a pan and add mustard seeds, jeera, haldi, hing and red chillies. Let the mustard seeds pop.
3. Defrost the methi by microwaving for 1 min and add to the pan.
4. Sautee until the methi is cooked.
5. Add the potatoes, salt, chilli powder, sambhar masala and cook on high flame for 5-10 mins and then leave it on low flame until the potatoes have a crust.
6. Add the peas and cook for 2 mins.
7. Garnish with lemon juice and serve hot.

Paneer 65

Its been a long break since my last blog post and the primary reason is laziness:D:D. I know people complain about lack of time and I would too except that I know myself only too well and I know that if I wanted to make time for something, I will. Work has been exceptionally crazy and I haven't been a very creative cook recently either. Hence for the lack of a better dish, I am posting this quick Paneer 65 recipe that relies solely on the magic masala called aachi masala which Vidya akka recommended to me. Its really tasty and gives you that flavor that you get at restaurants. Here goes -

Ingredients :

1. 1 slab of paneer - chopped into small cubes
2. 1 cup yogurt
3. 2 tsps chicken 65 aachi masala (or more if you want it spicier and saltier...A word of warning - the masala itself has a lot of salt, so don't add any more. Although the masala is for chicken 65, the ingredients are all vegetarian)
4. Curry leaves - 10
5. Oil - 1 tsp
6. Geen chillies -3, slit lengthwise
7. Garlic - 2 pods, finely chopped
8. Lemon juice - 2 tsps
9. Corriander - 1 cup finely chopped
   

Directions:

1. Mix the yogurt and the masala and marinate the paneer cubes in it for 2 hours
2. Heat oil and sautee the garlic, curry leaves and chillies in it
3. Add the paneer without the excess liquid and stir fry until the paneer gets well roasted and has brown edges.
4. Sprinkle lemon juice and corriander and enjoy hot!

Comfort Food - Rajma Chawal

I know the pictures are terrible but in my defense it was a lazy Sunday evening with the smell of comforting Rajma and Jeera rice filling my kitchen and I did not have the motivation to go and grab my camera or improve the lighting before I clicked it with my IPhone. Thanks to Neha for inspiring me to make this Rajma Chawal. I declare her Rajma as the best I have ever tasted on this earth and this was my attempt to recreate it in my own way.

Rajma Recipe

Ingredients:

1. Kidney Beans - 2 cups, soaked overnight
2. Yellow Onion - 1 large, finely chopped
3. Tomatoes - 2, finely chopped
4. Oil - 2 tsps
5. Cloves - 2-3
6. Cardamom - 2
7. Star Anise - 1
8. Cinnamon - 1/4th inch piece
9. Bay leaf - 1
10. Ginger paste - 1 tsp
11. Garlic paste - 1 tsp
12. Jeera powder - 2 tsps
13. Dhania powder - 1 tsp
14. Garam masala - 1/4th tsp
15. Red chilli powder - 1 tsp
16. Corriander - 2 cups, chopped
17. Green chillies - 2 slit whole
18. Curry leaves - 4/5
19. Salt
    

Directions:

1. Heat oil in a pressure pan and add the cloves, cinnamon, star anise, cardamom and bay leaves. Roast until you can smell the aroma.
2. Add the green chillies and curry leaves and saute for q min.
3. Add the onions and saute until they are soft.
4. Add the ginger paste and garlic paste and cook for 2 mins.
5. Now add tomatoes and the jeera powder, dhania powder, red chilli powder, garam masala and salt. Cook until the tomatoes soften.
6. Now add the rajma and water and pressure cook for 3-4 whistles (more if you have not soaked for long).
7. Top off with the fresh corrainder and enjoy with jeera rice.

For jeera rice, refer to my previous post here.

Egg Curry

I made this egg curry for dinner with plain rice. It was inspired by this recipe from Asha's blog Foodie's Hope.

Egg Prep:

Hard boil 8-10 eggs. Shallow fry them with 2 tbsps oil until they crisp a little on the outside. Cut 1 inch vertical slits around the egg.

Ingredients for Gravy:

1. Onions - 3 large, chopped finely
2. Tomatoes - 4 chopped finely
3. Tomato sauce - 1 can
4. Bay leaves - 2
5. Elaichi - 2
6. Cloves - 4
7. Star anise - 1
8. Garam masala - 1/2 tsp
9. Jeera Dhania powder - 1.5 tsp
   
10. Red chilli powder - 1 tsp
11. Tandoori masala - 1/2 tsp
12. Kasoori methi - 1 tsp
13. Tamarind paste - 1 tsp
14. Oil - 1 tsp
15. Green chillies - 2 slit lengthwise
16. Curry leaves - 7/8
17. Ginger garlic paste - 1 tsp
18. Salt
19. Water - 3 cups
20. Corriander - 1 cup chopped
    

Directions:

1. Heat the oil and add the cloves, elaichi, bay leaves, star anise, green chillies and curry leaves. Sautee until well fried.
2. Add the onions and sautee until soft, golden brown and well done.
3. Add the ginger garlic paste and cook for 1 min.
4. Add the tomatoes and cook until soft.
5. Add the tomato sauce, garam masala, tandoori masala, red chilli powder, kasoori methi, jerra dhania powder and mix well.
6. Cook until the raw taste of the masalas and tomato sauce goes away.
7. Add the water and tamarind paste and cook until you see the oil separate.
8. Add salt if required.
9. Add the fried and slit eggs and mix well. Cover with lid for 10 minutes and allow to cook and steam.
10. Garnish with chopped coriander and enjoy with hot rice.
    

Baked Cabbage Palak Kofta

I tried this recipe based on some recipes I found online. I made my own changes and customizations as usual. The most interesting one was that to make the gravy thicker and healthier, instead of cream I pureed cooked toor dal and added it to the gravy. It turned out to be yummy and I was happy that I used very little oil.

Kofta:

Ingredients:

1. Half a medium sized cabbage chopped finely
2. 2 cups spinach roughly chopped
3. Ajwain - 1/2 tsp
4. Corriander - 1 cup chopped
5. Jeera dhania powder - 1 tsp
6. Red chilli powder - 1 tsp
7. Haldi - 1/4 tsp
8. Hing - 1/4 tsp
9. Garam Masala or goda masala - 1/2 tsp
10. Lemon juice - 1/2 lemon
11. Salt
12. Ginger paste - 1 tsp
13. Garlic paste - 1 tsp
14. Green chilli paste - 1 tsp
15. Besan - 2 cups
16. Rice flour - 4 tbsps
    
17. Water
    
18. Oil to spray on pan and top

Directions:

1. Mix all the ingredients above and add just enough water to bring everything together into a dough like consistency. It should not be of a batter consistency.
2. Roll into kofta balls.
   
3. Spray oil on a pan and on the koftas and bake at 450 for 20 mins and then broil to brown the outside.

Gravy: This is the usual onions and tomatoes gravy with a cup of ground cooked toor dal to thicken it instead of cream.

Dal Baati

I tried my hand at this Rajasthani recipe after having heard so much about it. I think I had tried it ata Rajasthani restaurant once very long ago and it was yummy. I wouldn't say it is very healthy if made the way traditional recipes suggest. My version is slightly healthier. I totally gave in to my dark side by making this healthy version and then topping it with ghee before devouring it. :D . It was delicious and nutritious and I can see how it can be a comfort food to Rajasthanis. Yummy dish and I will definitely make to again. I will repost with better pictures soon once I download from my camera.

Ingredients:

For Dal:

1. Toor dal - 1 cup
2. Chana dal - 1/3 cup
3. Yellow moong dal - 3/4 cup
4. Urad dal - 2 tbsps
5. Whole moong dal - 2 tbsps
6. Turmeric - 1 tsp
7. Green chilli paste - 1 tsp
8. Cloves - 3
9. Bay leaf - 1
   
10. Ghee 1 tsp
11. Jeera - 2 tsps
12. Dhania-jeera powder - 1 tsp
13. Red chillie powder - 1 tsp
14. Ginger paste - 1 tsp
15. Garam masala - 1/4th tsp
16. Hing - 1/2 tsp
    
17. Curry leaves - 5/6
18. Salt
19. Lemon - 1
20. Corriander - 1 cup chopped
    

For Bati:

1. Wheat flour - 1 cup
2. Besan - 1/2 cup
3. Yogurt - 1 cup
4. Salt - 1/2 tsp
   
5. Red chilli powder - 1/2 tsp
6. Ajwain - 1/2 tsp
7. Baking powder - 1/4 tsp
8. Vegetable oil - 1 tsp
   

Directions:

1. For the bati, mix the ingredients except oil and add enough water to make a soft consistency dough. Let the dough rest for an hour.
   
2. Roll into balls and flatten.
3. Place on baking sheet and bake at 350 for 15 mins.
4. Brush oil on top and broil a little till you see a slight brown color.
5. For the dal, pressure cook all the dals with a little turmeric and salt.
6. Heat ghee in the pan and add haldi, hing, jeera, cloves, bay leaf, chilli paste, ginger paste, red chilli powder, jeera-dhania powder, garam masala one by one and sautee until u can see a blended masala and smell all the aromas.
7. Add the cooked dal and salt to the paste and some water and bring to a boil.
8. To serve, pour the hot dal into a bowl, add the bakes bati whole or broken into two and garnish with lemon juice and corriander.
   

Paneer and Vegetable Tikka

I have tried paneer and veggies barbecue a couple of times now and I think I have the marinade perfected:). I use two different marinades - one tandoori and one mint. If I don't have a grill I have also tried to bake and then broil in the oven and it comes out just as fine. I use paneer, capsicum (all colors), yellow onion, zucchini and any combination of these will taste good. Here are the recipes -

Tandoori Marinade:

Ingredients:

1. Yogurt - 3 cups
2. Fresh ginger paste - 1/2 tsp
3. Fresh garlic paste - 1/2 tsp
4. Tandoori masala - 3 tsps
5. Jeera dhania powder - 1 tsp
6. Garam masala - 1/4th tsp
7. Salt
8. Red chilli powder - 1 tsp
9. Haldi - 1/4th tsp

Directions:

Mix all the above ingredients and beat the yogurt until smooth. Add paneer and veggies and store in a ziploc bag. Refrigerate overnight for maximum flavor. Right before setting on the grill, sprinkle salt and tandoori masala for added flavor. After grilling sprinkle lemon juice.

You can also create a dry tandoori marinade with the same ingredients and by skipping the yogurt. You can also add some kasoori methi for added flavour.


Mint Marinade:

Ingredients:

1. Mint leaves - 1 bunch
2. Corriander leaves - 2 bunches
3. Green chillies - 3/4
4. Ginger - 1 inch piece
5. Salt
6. Lemon juice - 1 tsp
7. Water - enough to make the paste fine
   

Directions:

Grind all the above ingredients into a fine paste and coat the paneer ad veggies evenly with it. Refrigerate for a couple of hours and then grill. Sprinkle with lime and sale before serving. Yogurt can also be added to this marinade if desired.

Paneer Capsicum

The inspiration for this dish came from a paneer tikka recipe that I have used previously. It is pretty simple to make if you have the mint chutney. I usually buy it frozen and use and it comes out really well. Good to ear with hot rotis.

Ingredients:

1. Slab of paneer cut into cubes
2. Mint chutney - 1 cup
   
3. Yogurt - 1cup
4. Ginger paste - 1 tsp
5. Garlic paste - 1tsp
   
6. Tandoori Masala - 1 tsp
7. Red chilli powder - 1/2 tsp
8. Salt
9. Capsicum - 2/3 chopped
10. Oil - 1tbsp
11. Mustard seeds - 1 tsp
12. Jeera - 1tsp
13. Haldi - 1/4th tsp
14. Curry leaves - 8
15. Green Chillies - 4 slit lengthwise

Directions:

1. Mix the yogurt, mint chutney, tandoori masala, ginger paste, garlic paste, chilli powder and salt and marinate the paneer cubes in it for a couple of hours in the refrigerator. Overnight is even better.
2. Heat oil in a pan and add murtard seeds, jeera, turmeric and let it sputter.
3. Add the green chillies and curry leaves and sautee for some time.
4. Add the marinated paneer cubes after draining away the liquid and stir fry until they brown around the edges. Save the marinade.
5. Add the capsicum and stir until they are a little cook. They do not need to be soft and fully cooked so that there is some crunch to the dish.
6. Add the left over marinade and cook on high heat for 2 mins and turn off the gas. Enjoy with rotis or just by itself. Trust me its yummy!
   

Jeera Rice

Jeera rice is a perfect end to an Indian meal when you do not have the patience to make a pulao or biryani. I have had it in several dhabas in India and I must say that it tastes the best in the roadside dhabas than in any plush restaurant.

Ingredients:

1. 2 cups basmati rice
2. 3 1/2 cups of water
3. 1 cup frozen peas
4. 2-3 cloves
5. 2 green cardomom pods
6. 4-5 whole black peppers
7. 2-3 bay leaves
8. 1 inch small cinnamon stick
9. Any other dry masalas that you add for pulao
10. Jeera dhania powder - 1 teaspoon
11. 3 tablespoon jeera
12. 1 teaspoon ghee
13. 1 teaspoon oil
14. 2-3 long green chillies split in the middle
15. 7-8 curry leaves
16. Salt to taste

Directions:

1. Cook the rice in water just enough so that it is cooked but does not stick together much.
2. In a pan heat the oil and ghee.
3. Add the cinnamon, bay leaves, cloves, cardamom, jeera, black pepper and other pulao spices and roast until you can smell the spices.
4. Add the green chillies and curry leaves and fry until well done.
5. Add the green peas and jeera dhania powder. Once done., add the rice and stir s that all the spices and peas are blended well with the rice. Add salt to taste and steam the rice a bit. Once done, serve with raita.

Palak Paneer

Ooh palak paneer! There are very few restaurants that can get this right and make it taste as yummy as red gravy based paneer dish. I simply love it because it is healthy (if made right) and goes well with rotis or rice. THis is a very simple recipe that I came up with in grad school and was very happy with. My friend Vindhya makes a variation of this by adding some pudina/mint leaves along with palak which gives this a great flavor. I haven't tried this yet but I can imagine that it would be awesome. I use frozen palak for this because it is much easier but you could use fresh palak too. Although, fresh palak reduces a lot in quantity when boiled and you would need to use tonnes of it to make a decent quantity. The ghee can be substituted with oil but making the garlic-ginger tadka with ghee makes a world of difference in flavor. As an alternative, use a tiny hint of ghee mixed in oil. So here goes -

Ingredients:

1. Frozen palak (About two boxes)
2. Paneer - about 15-20 cubes
3. Ginger - 1 inch
4. Garlic - 2-3 pods
5. Green chillies - 4-5
6. Jeera - 1 teaspoon
7. Cream - 1 teaspoon
8. Ghee - 1 tablespoon
9. Vegetable oil - 1 tablespoon
10. Salt to taste

Directions:

1. Boil the palak in water with a little bit water with some salt and puree it with a hand blender.
2. In one tablespoon of oil, saute the paneer cubes until they are well browned and form a nice rust on the sides.
3. Make a paste of ginger, garlic, green chillies and jeera.
4. In a pan heat ghee and add the paste once it melts
5. When the ginger garlic paste is golden brown, add the palak puree and boil until the flavor of the ginger and garlic has seeped into the palak and you cannot taste raw palak anymore.
6. Add the fried paneer cubes and heat until the cubes soften in the palak.
7. Once it is done, take it off the heat and garnish with cream. Enjoy with hot rotis or biryani/pulav.