Friday, December 30, 2011

Paneer Handi

Paneer Handi is yet another delicious preparation of Paneer. Basically handi is deep narrow-mouthed cooking pot . This curry is prepared in handi, hence the name "Paneer Handi". Again this is a North Indian delicacy, any curry related to Paneer is from North Indian cuisine. Paneer is also quite popular with kids as most of the recipes are on sweeter side. Each and every Paneer curry has it's own unique taste. For Paneer Handi, Paneer cubes are marinated in yogurt and spices and then added to gravy. So no cream in this recipe hence it is little bit lighter than other Paneer curries like Paneer Makhani, Paneer Butter Masala or Shahi Paneer.

1 1/2 Cup cubed Paneer(Recipe for homemade Paneer)
3 Tbs Yogurt, beaten
1/4 tsp chili powder
Pinch of turmeric
Salt as per taste
2 tbs Chopped Cilantro
2-3 green chilies sliced lengthwise
1 tsp+ 1/2 tsp garam masala
2 medium onions cut into quarters
3 medium tomatoes cut into quarters
1 inch ginger sliced
1/2 tsp Kasoori methi
1 tbs + 1 tsp Canola Oil

Make a marinade of yogurt, chili powder, turmeric, 1/2 tsp of garam masala. Add Paneer pieces and green chilies. Keep aside for 1/2 an hour.

Meanwhile heat a tsp of oil in a pan and saute onions on medium high flame until slightly brown. Remove onions from pan and saute tomatoes for 3-4 minutes. Now grind sauteed onions along with ginger in a mixer. Also puree tomatoes. Heat remaining oil in the same pan again and saute onion puree until nice golden brown color, add tomato puree and garam masala. Cook this mixture half covered until oil starts to separate. Add 1/4 cup water, salt, sugar and mix. Add marinated Paneer along with all the marinade. Cook uncovered until Paneer is nice and soft and all the flavors are nicely blended together. Crush kasoori methi and sprinkle all over the curry and mix. Paneer Handi is ready to be served!!

Sunday, December 18, 2011

Vegetarian Keema Roll

Keema means any kind of minced meat. We had these rolls at my friends house and  loved it and so made these again at home the other day. They are somewhat similar to Sloppy Joe's but unlike sloppy Joe's these vegetarian rolls are not 'messy' to eat. I have used soya granules instead of meat for making perfect Keema. I got Ruchi brand soya granules. They come in 3 variety i.e chunks, mini chunks and granules so make sure you buy granules. Onions, tomatoes and chili's are finely chopped and sauteed with soya granules to make this delicious keema. It is also good to eat with Roti. I have used Italian sub rolls as they are perfect to hold that heavy filling.

1 1/2 Cup Soya Granules(cooked according to package instructions)
3 garlic cloves crushed
2 inch ginger grated
1 tbsp Canola oil
1 medium onion chopped
1 medium tomato chopped
1/2 cup chopped green pepper
3-4 green chili's chopped
1 tbsp Meat masala(Got it from Indian store, any brand is fine)
1 1/2 tsp garam masala
1/4 cup ketchup
Salt as per taste
Chopped cilantro for garnishing

Heat oil in a large pan, saute onions along with garlic and ginger until onions are light golden brown. Add green peppers and chili's and saute again. Next add chopped tomatoes. Once tomatoes are nice and soft and oil starts separating add meat masala, garam masala and ketchup. Mix everything nicely and saute for few more minutes. Add cooked soya granules and saute once again. Lastly add chopped cilantro. Keema is ready.
Slit open the sub rolls and fill it with keema and enjoy your vegetarian version of keema.

Thursday, December 8, 2011

Mix Dal

Dal is an Indian word for lentil. Lentils are a staple ingredient in Indian Cuisine. There are variety of preparations for these lentils and Dal is one of them. Dal is somewhere between soup and stew. Mainly the consistency depends on individual's taste. I like it little bit thick. Dal is a eaten regularly with rice or roti in India. Vegetarians get their proteins from lentils hence there are various preparations of Dal. Each lentil has it's own taste and by mix and match of lentils you get a scrumptious bowl of Dal. I have used four types of lentils in this recipe.

1/2 Cup Mix Dal/lentils(Toor, Chana, Urad and Moong)
1 small onion chopped
2 medium tomatoes chopped
1 tsp ginger-garlic paste
1 tsp Chili Powder
1 tsp Lime juice
Salt as per taste
Chopped fresh cilantro
For tempering
1 tsp canola oil
1/8 tsp mustard seeds
1/4 tsp cumin seeds
3 cloves
Pinch of asafoetida
1/4 tsp turmeric powder

Soak all lentils in water for about 3-4 hours. Drain lentils reserving water. Make a tempering in pressure cooker by heating oil and adding all the ingredients for tempering. Add chopped onions and fry until translucent. Next throw in chopped tomatoes and fry again until tomatoes are nice and soft. Add soaked dals/lentils along with salt, chili powder, lime juice and the reserved water. You might want to add more water depending on how much water you have used while soaking dals. So adjust the water accordingly. Let the water boil and then cover the pressure cooker with lid and give 3 whistle and turn the gas on low for 5 minutes and then shut off the gas. Once the pressure is dropped remove prepared dal in a bowl and garnish it with freshly chopped cilantro leaves and serve.
Enjoy your scrumptious bowl of Dal.

Chili Cheese Toast

Chili Cheese Toast is this amazing mixture of cheese, pepper, chili and onions spread on a toasted bread and grilled in the oven until cheese is all melted and gooey. Even while writing this my mouth is watering :-). I had these cheesy toasts  at a PYC restaurant in Pune. My sis-in-law insisted me to eat these and it was so mouthwatering that I couldn't stop eating it :). And then I ate it again for breakfast in another restaurant which had buffet for breakfast. I tried making them at home and for first couple of times they came out little bit dry, then my mother-in-law suggested to add white sauce in the chili cheese mixture and  they turned out great.

15 Bread slices(wheat or white)
1 1/2 Green Bell Pepper finely chopped
1 Medium Onion finely chopped
10 Green chili's finely chopped
2 tbsp chopped cilantro
Salt and Pepper as per taste
1 8oz package of shredded Mozzarella cheese

For White Sauce
2 tsp unsalted butter
1 tbsp flour
1/2 cup milk
Salt and pepper as per taste

Method for White Sauce

Melt butter in a sauce pan on medium heat and add flour. Stir with whisk until butter and flour are well combined and mixture is bubbled. Pour milk and stir until it thickens. Add salt and pepper, stir. This is your white sauce.

Method for Chili Cheese Toast
Preheat the oven on 380 F.
First toast all the bread slices only from one side. Keep aside the slices. Combine together all the ingredients except bread slices in a bowl and add prepared white sauce. Adjust for salt and pepper. This is your mixture.
Now spread this mixture on non-toasted side of  all the bread slices evenly. Arrange all the slices on a oven proof  tray and slid the tray into the preheated oven and grill until edges are light brown and cheese is melted and bubbly.

Cut in half and enjoy.

Quick Tip-: You can use 2% milk fat or fat free cheese to avoid the calories.

Thursday, December 1, 2011

पालकाची ताकातली भाजी(Spinach in yogurt gravy)

Spinach is very nutritious leafy green vegetable and is also a good source of vitamins and iron. There are so many preparations of this leafy green vegetable but it can also be eaten raw in salads or sandwiches. My mom makes this palak sabzi in yogurt gravy. In Marathi we call it palkachi takatli bhaji(पालकाची ताकातली भाजी). It goes great with rice or roti. This is a typical marathi bhaji/sabzi.

1 bunch spinach (Washed and chopped)
2 tbs raw peanuts (soaked in water overnight or for 3-4 hrs)
1 tbs chana dal (soaked in water along with peanuts)
3/4 cup yogurt + 2 cup water(mix together to make buttermilk)
2 tbs chickpea flour(बेसन)
2 tsp sugar
Salt as per taste
For tempering
1 tbs canola oil
1/4 tsp mustard seeds
1/8 tsp cumin seeds
1/4 tsp turmeric powder
pinch of asafoetida
2 green chili's
5-6 curry leaves

Pressure cook spinach along with soaked peanuts and chana dal. Once spinach is cooked add chickpea flour and mix. Heat a kadhai, add canola oil and all the ingredients for tempering. Add cooked spinach, peanuts and chana dal.  Fry for 2 minutes and then add prepared buttermilk. Let it boil, add sugar and salt. Boil again for  5-10 minutes on medium heat until you get a thick gravy. Palak sabzi is ready.