Veg Keema

One day I had a thought of cooking some non-vegetarian cuisine but as a vegetarian dish. I have tried Paneer bhurji, tofu bhurji, Biryani but didnt want to do same thing again and then ta-da I decide on Keema. So here it is my vegetarian version of keema.

Ingredients:

1 large onion, finely chopped
1/2 capsicum finely chopped
1 carrot steamed and finely chopped
100g French beans steamed and finely chopped
1/2 cup frozen peas
3-4 green chilli finely chopped (depending on how spicy you prefer)
1 large tomato finely chopped
1 cup tomato puree
3 tbsp cheese
150g grated paneer
1 tsp red chilli powder
1 tbsp ghee
1 tbsp ginger and garlic paste
few coriander leaves
salt to taste
1/2 tsp coriander and cumin seed powder

Directions

1. In a pan, heat ghee. Add the onions and saute them well until they are brown in colour.
2. Add the ginger and garlic paste.
3. Add the finely chopped capsicum, frozen green peas and chopped green chillies,
4. Add the tomato puree and let it cook for at least 2 minutes.
5. Add the finely chopped tomatoes and let them cook until they are absolutely mushy.
6. Add the red chilli powder, coriander and cumin seed powder and salt to taste.
7. Add little water and saute the ingredients well.
8. Add the chopped, steamed vegetables - French beans and carrots.
9. Add the grated paneer (cottage cheese) and then grate some cheese over it. Mix all the ingredients well.
10. Sprinkle some coriander leaves over the kheema masala and add little water. Mix well.

The kheema masala is ready to be served. Garnish it with some grated cheese and coriander leaves. Also squeeze some lime over it. I served it with frozen garlic naan, onion slices and papad. Let me know if you have any better way to cook this dish.

Avocado Pasta

This is one of the simplest and quickest and easiest recipes that I have tried. Requires few ingredients and absolutely no compromise on taste. I came across this recipe during googling various ways to use avocados and been in love since then. Although S, is not big fan of it as he finds raw garlic little unpleasant to his taste buds.

Ingredients -

1. 1/2 packet of Pasta of your choice
2.  2 avocado, pitted and peeled
3. 1/2 clove garlic, smashed or grated
4. Handful of basil, finely chopped
5. 1 tablespoon of Lime juice
6. 2 tablespoon of olive oil
7. Salt and Freshly ground pepper, to taste

Directions -

1. Cook your pasta according to the package.

2. Add the avocado, garlic, cilantro, lime juice, and olive oil to a blender and blend well.

3. When the pasta is cooked, save 2 tablespoons of pasta water and drain well.

4. Toss the pasta with the avocado sauce, thinning with pasta water if needed.

5. Season with salt and pepper to taste.

Idly

One day S tells me that he is going camping with his colleagues, and he would like to take idli and chutney along. This is how for the first time a made idli from scratch and am so proud of myself. No more MTR packs required. It was soft and fluffy. Growing up mom made idlis for dinner and next morning was dosa for breakfast. I have tried my best to explain the procedure on how to make a batter. This is so simple yet it gets little tricky. 

Ingredients  

• 1 cup parboiled rice
• 1/4 cup urad dal, skinned whole or spilt
• 1/4 cup poha/ flattened rice
• 1/4 teaspoon methi seeds/ fenugreek seeds
• water as required
• salt to taste
• oil to apply on idli moulds

Directions - 

• Pick and wash both rice and urad dal.
• soak rice and poha in water for 6-7 hours.
• soak urad dal with methi seeds separately for 6-7 hours.
• drain soaked urad dal and reserve the water. 
• grind the soaked urad dal, methi seed with some of the reserved water till you get a smooth and fluffy batter.  
• grind the rice and poha to make a smooth batter. 
• mix both batters together in a large bowl or pan and add salt and mix well. 
• cover and let the batter ferment for overnight. 
•  

1. 
   
2. cover and let the batter ferment for 8-9 hours.
3. after the fermentation process is over, the batter will become double in size and rise.
4. gently mix the batter.
5. grease the idli moulds.
6. pour the batter in the moulds steam the idlis in a pressure cooker or steamer.
7. if using pressure cooker remove the vent weight.whistle.
8. steam for 10-12 mins or until the idlis are done.
9. remaining batter can be stored in the refrigerator.
10. serve the steaming hot idlis with coconut chutney and sambar.

Pav-bhaji Mumbai street food

Pav-bhaji, this one dish I have never ever heard anyone say no to. It is always Yay be anywhere, any time and by any one. I have tried various recipes to replicate as a restaurant style but never succeeded it. Then I found a recipe posted on Chef at large a home cook group on FB and trust me it is the best recipe. S, said it was closest to mumbai's famous restaurant called 'Achija' and am sticking to this from now on. 

I have tweaked recipe little by adding beetroot instead of food color to get that red color. 

Ingredients :-

250 gms green peas (boiled)

2 medium sized potatoes (boiled)

1/2 green bell pepper 

1/2 cup cauliflower (optional) (I skipped it)

2 medium sized onions finely chopped 

4 nos tomatoes finely chopped 

1 green chilly finely chopped 

A handful of coriander leaves 

2 tbsp heaped pav bhaji masala

2 tbsp kashmiri red chilly powder

1/2 tsp turmeric powder

1 tbsp kasuri methi 

2 tsp ginger garlic paste 

1 tsp garlic paste 

1/2 small beetroot (boiled) (used this for color only)  

Salt to taste 

100 gms salted butter 

Juice of one lemon

Directions:

1. Take 50gms butter in a pan add onions sauté till translucent,  add 1 tsp garlic paste, 1/2 tbsp kashmiri red chilly powder, 1 tbsp pav bhaji masala, 1 tbsp kasuri methi leaves, 1/2 tsp turmeric powder and salt mash this well while making the masala and keep this aside. 

2. In another pan add very finely chopped capsicum put add some water and cook till capsicum softens, add chopped tomatoes mash it nicely and add boiled vegetables (potatoes, peas and cauliflower, beetroot) 50gms butter, add remaining 1/2 tbsp chilly powder, 1 tbsp pav bhaji masala, 2 tsp ginger garlic paste, 1 green chilly finely chopped, coriander leaves, salt.  Mash it continuously adding little water till it becomes like a paste.
3. Add the onion masala and mash everything until it all blends nicely. 
4. Add juice of one lemon.

Serving suggestion: I served it with Coke, papad and onion masala. 

Bread bowl

For the first time my mom-in-law came to USA for much needed vacation. She enjoyed many things about this country except restaurant because, she doesn't eat onion and garlic. I wanted her to taste at least once this bread bowl at Panera or Boudin. However, due to diet restrictions it never clicked. So I thought of trying it at home. Fortunately it turned out so very well. When i pulled bread bowls out of oven my happiness knew no boundaries, I was so proud of myself. 

Once you try this do let me know about your experience. 

Ingredients - 

1. 2 (.25 ounce) packages active dry yeat.

2. 2 1/2 cups warm water (110 degrees F/45 degrees C)

3. 2 teaspoons salt

4. 2 tablespoons vegetable oil

5. 7 cups all purpose flour

6. 1 tablespoon cornmeal

7. 3 tablespoon milk

Directions - 

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 8-10 minutes. 

2. Add salt, oil and 4 cups of flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition. 

3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough, in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. 

4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. place loaves on lightly greased  baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. 

5. Preheat oven to 400 degrees F (200 degrees C). Lightly brush the loaves with half of milk. 

6. Bake in preheated oven for 15 minutes. Brush with remaining milk and bake 10-15 more minutes or until golden. Cool on wire racks. 

7. To make bowls; Cut a 1/2 inch thick slice from the top of each loaf; scoop out centers, leaving 3/4 inch thick shells. Fill bread bowls with hot soup and serve immediately. 

I filled it creamy tomato soup and added some croutons. 

Paneer Fried Rice

This recipe is one of the finest ways to consume as many veggies as possible and no one will fuss about including fussy eaters, as everyone loves indo-chinese.

Ingredients - 

Salt to taste

Pepper to taste

2 cup Basmati rice (long grain rice)

1 cup Paneer cubes

1 Medium size green bell pepper

1/4 cup carrot julienned

1 Medium size onion

1 Teaspoon soy sauce

1/2 Cup peas (fresh/ frozen) 

1/2 Cup chopped onion greens 

1 Teaspoon oil

1 Tablespoon ginger-garlic paste

1 Tablespoon green chili paste

Directions - 

1. Cook basmati rice as per instructions on the packet. 

2. Cut the green bell pepper and onions lengthwise. 

3. Heat the oil in a pan and saute ginger-garlic paste. Once it is fragrant add green chillies, saute for few seconds then fry onion till translucent and add green bell peppers, peas, carrots. Saute for 5 mins.
4. Add paneer cubes. I shallow fried them and then added it.
5. Add soy sauce, salt and pepper.
6. Add cooked rice and mix well but gently.

Serve hot with vegetable stew.

Palak Paneer

I have tried various versions of palak paneer and this is one of the best versions. It is simple and real quick. I got this recipe from cookingshooking blog and was totally impressed by the kid who presented this recipe in video. Do watch him am sure you too will get inspired. From now on i'm gonna stick to this recipe. This is a real healthy food. Like they say in tele-ads "Taste bhi Health bhi".

Ingredients: 

• 2-3 bunches Palak/ Spinach 
• 250 gms Paneer
• 2 tablespoon Cream 
• 1 Onion roughly chopped 
• 1 Tomato roughly chopped 
• 1/4 cup coriander/ cilantro
• 1/2 inch Ginger  
• 1 pinch Nutmeg 
• 4 cloves Garlic
• 7-8 Green chilies
• 1 Bay leaf 
• 1/2 tsp Cumin seeds 
• 1/4 cup Yogurt
• 1 tablespoon Butter
• 1/2 teaspoon cumin-coriander powder
• 1/2 teaspoon Red chilli powder 
• 1 pinch Turmeric powder
• 1/4 teaspoon Sugar 
• Salt - to taste  

Directions

• Heat a pan and add oil. Once oil is ready, add cumin seeds. Add bay leaf, grated ginger, chopped garlic and green chili to spluttered cumin seeds. 
• Once it is lightly cooked, add onion and cook till it is translucent. Add tomatoes and salt and let it cook. 
• Remove pan from heat and let it cool. Add in smooth yogurt and stir well for about a minute and then add turmeric, coriander-cumin powder, red chili powder and lastly, grate in some nutmeg.  
• Start the flame in low and stir well and cook till simmer. Add sugar and mixed well. Now add chopped spinach.
• Keep stirring and cook till the volume reduces and it is slightly wilted. Remove pan from heat after a minute. Mix coriander to it and then make a paste out of it. 
• Heat up a pan, add the paste and get it to a simmer stir in cream and mix paneer well in it. Garnish it with grated paneer and cream.

Serve it with Naan and onion slices. 

Tips: Yogurt helps in retaining green color due to its acidic nature. Also, never cook in a close pan. 

Let me know how you liked it. 

Veg Dum Biryani

Today's recipe is Veg. Biryani. Am very fond of eating lot of vegetables in my meals, not just as salads. Biryani was nice way to eat all my favorite veggies in a meal. It is perfect combo of Carbs, fiber and protein. So what we waiting for.. Lets get started......

This is cooked in 3 steps viz., step 1 consists of cooking vegetables (Partially), step 2 partial cooking of rice and last step is combining veggies with rice and cook completely. 

Ingredients

• Carrot - 1 medium
• Potatoes - 1 medium

• Paneer - ½ cup

• Green peas - 1 tbsp.

• Yogurt - ½ +1/2 cup

• Coriander - 1 tbsp.

• Ginger-Garlic paste - 1 tsp.

• Green chili - 4 to 5

• Oil - 2 tbsp

• Salt 

• Biryani Masala - 1 and ½ tbsp.

• Red Chili Powder - ½ tsp.

• Whole Garam Masala

• Basmati Rice(soaked for 1 hour) 1.5 cups

• Water - as required

• Oil - 1-2 Tbsp.

• Salt - 3 Tsp.

• Saffron strands - dipped in milk, a few

• Chopped Nuts - As desired

• Fried onions - two handfuls

Instructions

Step 1:

Heat oil in a kadhai, add whole garam masala (I have used Cloves, Cardamom, cinnamon, pepper and bay leaf) and ginger-garlic paste. Saute for a minute. Add carrot, potatoes, peas and salt. Saute until they are partially cooked.

Time to add biryani masala, red chili powder, and gradually add yogurt stirring well to prevent curdling of curd. Throw in coriander and paneer. Cook until the moisture is dried. 

Make sure veggies are not cooked completely as it will get cooked again in process of dum.

Step 2:

Boil water. Add oil, whole garam masala (I have used Cloves, Cardamom, cinnamon, pepper and bay leaf), salt. Boil until roaring boil. Add the soaked rice. Cook rice until it is 70% cooked. Strain it and spread on a big plate to cool it and prevent it from getting it cook further.

Step 3:

Take any utensil which has a tight lit. I used cooker and removed whistle from it. Make first layer of vegetables, almonds, cashew, raisins, fried onions and handful of coriander. Spread it evenly and throw in a good layer of rice.

Repeat this process once again with remaining veggies and rice. 

On the final layer of rice pour saffron mixture. 

Now sprinkle some water over it, cover and cook for 2 minutes in lowest flame.
Transfer the cooker to a bigger utensil with some water (Double boiler). This technique will prevent the dum to get burnt. Cook on slow flame for 30 mins.  

Step 4:

Once rice and veggie are cooked stir a little and serve along with raita or mirch salan. 

 Would love to hear from you.. Let me know if theres any other better way to cook dum biryani..

Till then take care