Cabbage & Coconut Stir-fry

Ingredients:

4C. Cabbage (shredded)
6-8 Potatoes (small to medium size)
2 Green chilies (sliced and deseeded)
3-4 Dry red chilies
1T. Cumin seeds
1T. Mustard seeds
1T. Lemon juice
2T. Desiccated coconuts (lightly toasted)
4T. Coriander (chopped)
2T. Oil
Asafoetida (a generous pinch)
Salt & Pepper

Method:

Start with preparing the potatoes for the recipe. In a pot of boiling water add salt and cook potatoes for 10-12 minutes. Peel and lightly crush. Set aside.

In a pan heat some oil and add dried red chilies along with mustard, cumin and asafoetida. Smoke till fragrant. Once the seeds began to crackle, toss in the cabbage and sliced green chilies.

Make sure the cabbage gets coated with spices and oil nicely. Add the potatoes and continue tossing for few minutes. Add salt and pepper according to your taste.

Once it combines, throw in the toasted coconut, chopped coriander and lemon juice. Give it a final toss to combine.

Serve hot as a side dish.

The key here is the crunch in the cabbage. Don’t overcook!

Cauliflower Risotto

Ingredients:

1C. Arborio rice
½ C. White wine
2C. Vegetable stock
2T. Parmesan – Romano (grated)
1T. Lemon Juice
3T. Olive oil
Saffron (optional)

Ingredients for Puree

1 Cauliflower head (minced)
1 Onion (chopped)
6-8 Basil leaves
1C. Water
3T. Butter
Salt & Pepper

Ingredients for Garnish

2T. Garlic (minced)
3T. Cauliflower (minced)
3T. Mushrooms (chopped)
2T. Red bell pepper (chopped)
2T. Green bell pepper (chopped)
2T. Spring onion (chopped)
1T. Olive oil

Method:

Start with preparing the cauliflower puree. In a pan add the butter, basil leaves and onions. Once the onions start to sweat, stir in the cauliflower and season with salt & pepper. Cook the cauliflower on slow – medium heat without turning it brown. Add a cup of water if required. Once cooked properly let it sit for few minutes and puree using a blender. Set aside.

Take another pan and prepare for the garnish. Drizzle few drops of olive oil once heated add the garlic, spring onions, bell peppers, mushrooms and cauliflower. Saute for 6 – 7 minutes and reserve for later use.

Heat a flat pan on medium heat. Add some olive oil, once hot add the Arborio rice. Toast the rice till fragrant and then stir in the wine. Once the wine is absorbed add the vegetable stock. Keep on stirring to avoid sticking at the base. Also, you can add a dollop of butter to emulsify the rice. Add the lemon juice, cover and cook. Once the rice is almost done add the cauliflower puree and stir. This is the time when you will add the saffron, if using. Remove from the heat and add the grated cheese. Stir to mix the cheese evenly. Check for seasoning.

Pour some hot risotto in a plate, top it up with some prepared garnish and serve hot.

Creamy Cottage Cheese

Ingredients:

250G. Small Curd Cottage Cheese
1T. Ginger – Garlic Paste
2 Green Chili (deseeded, finely chopped)
1C. Red Bell pepper (finely chopped)
½ C. Green peas
2 Onions (chopped)
1 Tomato (chopped)
1T. Cumin seeds
¼ T. Garam Masala
¼ T. Turmeric Powder
½ T. Red Chili Powder
1T. Coriander Powder
¼ C. Milk
1T. Lemon Juice
2T. Fresh Coriander (chopped)
Oil
Salt

Method:

Heat oil in a pan and add cumin seeds. Allow them to crackle.
Add chopped onions, chilies, ginger-garlic paste and saute for few minutes.

Now add the chopped tomatoes and bell pepper. Give it a quick stir and cook till they turn soft.

Add garam masala, turmeric powder, red chili powder, coriander powder and salt to taste, stir.

Once fragrant add the milk and mix.

Stir in the cottage cheese, green peas, along with the lemon juice and cook for 3-4 minutes, stirring occasionally to prevent sticking.

Garnish with chopped coriander leaves and serve hot with the bread of your choice.

Tip: Any type of cottage cheese can be used for this recipe. Crumble or grate it before use.

Basic Makhani Gravy

Ingredients

2C. Tomatoes (chopped)
1 Onion (chopped)
1 Green chili
2 Cloves
2 Cardamoms
5 Cashew nuts
3T. fresh cream
2T. Butter
2T. Ginger garlic paste
1T. Sugar
1T. Tomato ketchup
1T. Tomato paste
½ T. Cumin seeds
½ T. Dried fenugreek leaves
1T. Red chili powder
¼ T. Garam masala
½ T. Coriander powder
¼ T. Turmeric powder
Salt

Method

Start with combining tomatoes, cloves & cashew nuts in a mixer jar and form a smooth puree. Set aside.

Now puree onion and green chili as well.

Heat the butter in a pan and add cumin seeds along with the cardamoms and sauté.

Now add the onion puree along with the ginger garlic paste, tomato paste and sauté on medium flame for 3-5 minutes.

Add the tomato puree and continue stirring. Once the oil begins to separate add chili powder, garam masala powder, coriander powder, turmeric powder & a cup of water. Let it simmer for few minutes.

Add the fenugreek leaves, sugar, ketchup and check for salt, while stirring occasionally.

Once the gravy reaches the desired consistency turn the flame off & add the cream.

The Makhani gravy is ready for use.

Tips:

For restaurant style smooth gravy, pass the gravy through a mesh before adding crème. This will remove all the whole spices.

If you would like to freeze this gravy for future use then do not add crème as it may spoil. To use the frozen gravy just thaw it before use and add the crème in the end.

 

 

 

 

 

 

 

Classic Carrot Cake

Ingredients

3C. Fine grated carrots
1 ½ C. White sugar
½ C. Brown sugar
1C. Raisins
1C. Crushed pineapple
4 Eggs (lightly beaten)
1 ¼ C. Vegetable oil
2T. Vanilla extract
2C. All purpose flour
2T. Baking soda
2T. Baking powder
3T. Ground cinnamon
1C. Dried coconut (grated)
½ T. Salt

For Frosting & Garnish:

1C. Chopped nuts
½ C. Unsalted butter (softened)
2C. Cream Cheese (softened)
4C. Confectioner’s sugar
1T. Vanilla extract

Recipe:

Preheat the oven at 180°C.

In a large bowl whisk together eggs, oil, white and brown sugar; once combined stir in flour, baking soda, baking powder, salt, cinnamon, dried coconut, grated carrots, raisins, vanilla extract  & crushed pineapple.

Grease and flour a cake pan and pour the batter into it. Bake in the pre heated oven for 50 – 60 minutes or until the tooth pick inserted in the centre of the cake comes out clean.

Let it cool completely.

To prepare frosting, in a bowl, combine butter, cheese, confectioner’s sugar and vanilla extract. Beat under the mixture is smooth and creamy.

Spread the frosting evenly over the cake and sprinkle the nuts on top.

Mixed Vegetable Soup

Ingredients

½ C. Corn Kernels (frozen or fresh)
1 Carrot (peeled & chopped)
1 Onion (finely chopped)
4-6 Beans (finely chopped)
2T. Spring Onions (chopped)
2T. Cauliflower (small florets)
2T. Peas
1T. Cornflour
2C. Water
2C. Vegetable Stock
½ T. Sugar
¼ T. Oregano Seasoning
Salt & Pepper
1T. Butter

Recipe:

In a pot melt some butter & sauté all the vegetables except the spring onions. Around 3 – 4 minutes.

Meanwhile stir the cornflour in 1 cup of water and leave aside. Make sure there are no lumps.

Now in the pot with the vegetables add the stock and water. Once comes to a boil allow to simmer for few minutes.

When the water in the pot is reduced, stir in the cornflour mixture. The soup will start to thicken at this stage. Add the sugar, pepper and check for salt. Let it simmer for 5 more minutes.

Garnish with spring onions, oregano seasoning and serve hot.

Falafel Wrap with Pea & Feta Hummus

Ingredients for Falafel:

1C. Chick pea/Garbanzo beans (soaked in water overnight)
3 – 4 Garlic cloves (minced)
1 onion (finely chopped)
1T. Cumin powder
1T. Coriander powder
1T. Red chili powder
½ T. Black pepper powder
½ T. Baking soda
½ T. Cardamom powder
2T. Whole wheat flour
1T. Lemon juice
¼ C. Parsley leaves (chopped)
½ C. Coriander leaves (chopped)
Salt to taste

Ingredients for Pea & Feta Hummus:

1C. Peas
½ C. Feta cheese
1T. Tahina paste
2T. Olive oil
Salt & pepper

Other Ingredients:

Whole wheat wraps or tortillas
Oil to fry
Salad filling (thin diced – cucumber, tomato, onion & lettuce)
Mayonnaise

Recipe:

Start with preparing the falafel. Add all the ingredients for falafel into a food processor and make a course mixture. Leave it in the refrigerator for one hour.

To prepare the hummus, add peas, feta cheese, tahina paste, olive oil, salt & pepper in a food processor and pulse until smooth puree is formed.

Remove the chickpea mixture from the refrigerator and roll into medium sized balls. Deep fry in batches for about 3 to 4 minutes or till golden brown and drain on paper towels

To make a wrap, warm the tortillas a bit. Spread a generous layer of hummus and place 3 – 4 falafel balls on top. Layer the wrap with desired amount of salad and mayonnaise. Roll up the tortilla and tuck it well.

It is now ready to be served. Enjoy!

Classic Pesto Pizza

I got this recipe from my aunt and I liked it a lot as it’s a great alternative to a regular pizza. Less  of cheese and more of flavor!

Ingredients:

1 Pizza crust
⅛^th C. Italian 5 cheese or any mozzarella (shredded)
⅛ ^th C. Crumbled goat cheese
5-6 Cherry tomatoes (halved)
2T. Pesto
1T. Fig balsamic vinegar
Handful of baby lettuce leaves

Recipe:

Pre heat the oven at 230°.

Layer the pizza crust evenly with pesto and add a layer of shredded cheese on top.

Add cherry tomatoes and the crumbled goat cheese on the pizza crust.

Bake the pizza in the oven for 10-12 minutes.

Once it’s out from the oven add a handful of baby lettuce leaves on top and drizzle some fig balsamic vinegar.

Cut pizza into slices and serve immediately.

Bon Appetit-O !

Lentil Broccoli Curry

Ingredients

4 tablespoons butter
2 medium onions (chopped)
1 T. Chili powder
1 ½  T. Black pepper
2 T. Cumin
1 T. Ground coriander
2  T. Turmeric
1 C. Red lentil
1 lemon juice
3 C. Vegetable broth
2 medium broccoli, chopped
½ C. Dried coconut (optional)
Salt

Recipe

Heat butter in saucepan and sauté onions until well browned.

Add chili powder, pepper, cumin, coriander and turmeric. Stir and roast for a minute.

Add lentils, lemon juice, broth and coconut if using.

Bring to a boil, reduce heat and simmer for 45-55 minutes.
(If mixture is too thick, you may need to add a little hot water).

Add broccoli & salt to taste. Simmer for 5 minutes.

Serve hot over Basmati rice or chapattis.

Rajma Masala

Ingredients:

2C. Kidney beans (soaked overnight)
3 Tomatoes (pureed)
2 Onions (chopped)
2T. Ginger Garlic paste
1T. Coriander powder
2T. Chili powder
1T. Cumin powder
½ T. Turmeric powder
1T. Garam masala powder
Salt
3T. Clarified butter or oil

Recipe:

Cook rajma with five cups of water and salt in a pressure cooker till totally cooked and soft.

Heat some oil in a deep pan. Add chopped onions and ginger garlic paste and sauté till the mixture turns golden. Add tomato puree and continue to cook. Add coriander powder, cumin powder, red chili powder, turmeric powder and cook till the oil begins to separate.

Now add rajma along with the cooking liquor and mix. Adjust salt and add garam masala powder. Lower the heat and simmer for about fifteen to twenty minutes on low heat.

Garnish with coriander leaves & serve hot with steamed rice.

Crispy Spiced Potatoes

Ingredients:

4 Potatoes (boiled, peeled & cubed)
½ T. Cumin seeds
1T. Coriander powder
1T. garam masala powder
½ T. Chaat masala powder
½ T. Deggi mirch
3T. Coriander (chopped)
Salt
Oil

Recipe:

Heat some oil in a wok. Add the cumin seeds and allow them to crackle. Add the cubed potatoes, the remaining spices and salt. Stir to combine all the ingredients well.

Add the chopped coriander, toss once and serve as a side dish.

Tip: I lightly fry the potatoes before I add the spices. It just gives it a crunch!

Chole Bhature

A famous Indian street food from Amritsar, Punjab. A must try !

Ingredients for Chole:

1½ C. Chick peas (soaked overnight)
1T. Tea leaves
2 Dried Indian Gooseberries
2 Onions (chopped)
2 tomatoes (pureed)
2-3 green chilies (slit)
1½ T. Chana Masala
½ T. Coriander powder
Salt
Oil

Ingredients for Bhature:

2½ C. Refined flour
½ C. Yogurt
½ T. Baking powder
1T. salt
2T. Sugar
Oil
A pinch of baking soda

Recipe:

Start with preparing the dough for the bhatura. In a bowl sieve flour, salt, baking powder and baking soda. Mix yogurt, water and knead into a soft dough. Cover the dough and leave aside.

Drain the chickpeas and pressure cook with four cups of water. Tie tea leaves and gooseberries in a muslin cloth to form a bundle and add it to the cooker. Cook under pressure for around 12- 15 minutes or till completely cooked and soft.

Heat some oil in a pan and sauté onions and green chili till lightly brown. Add tomato puree and sauté till the oil separates. Add chana masala, coriander powder to it and mix well.

Add the boiled chickpeas with the cooking liquor and simmer for 15 minutes. Check for salt.

To make bhatura roll out five inch diameter diskettes of the prepared dough and deep fry till brown on both the sides. Drain on absorbent paper and serve hot with chole.

Banana Walnut Cake

Ingredients

4 Bananas, ripe (peeled & chopped)
1.5 C. Whole wheat flour
½ C. Sugar
⅔ C. Vegetable oil
1T. Baking powder
1T. Vanilla extract
½ T. Baking soda
½ C. Walnuts (chopped)
A pinch of salt

Recipe:

Preheat your oven at 180 degrees C. if using a regular oven; heat both the top and bottom elements.

Add the bananas to a bowl and mash them well. Add sugar, oil and vanilla extract to the bananas and stir so that the oil mixes with the banana puree and the sugar dissolves.

Sieve whole wheat flour, baking soda, baking powder, salt directly in the bowl.

Mix the dry ingredients into the wet ingredients very well.

Now add the chopped walnuts and mix again.

Pour the batter in a greased or lined loaf pan and gently tap and shake the pan. place the pan in the center rack if using a regular oven.

Bake in the preheated oven at 180 degrees for 45 to 50 minutes or till toothpick inserted in the cake comes out clean.

When warm or cooled, slice and serve banana cake with tea or coffee.

Tip: if the top of the cake starts browning then cover the top with an aluminum foil.

Mix Vegetable Keema

Ingredients:

1C. Cauliflower (Grated/minced)
1C. Beans (chopped)
½ C. Mushrooms (chopped)
1 Carrot (chopped)
½ C. Green peas (boiled)
2 Tomatoes, medium sized (chopped)
1 Onion, medium sized (chopped)
1 Green chili (chopped)
1 Black Cardamom
1” Cinnamon stick
½ T. Red chili powder
½ T. Turmeric powder
½ T. Garam masala powder
1T. Coriander powder
2C. Water
¼ C. Yogurt (beaten)
2T. Coriander (chopped)

Recipe:

In a pan heat some oil and add cardamom and cinnamon stick. Once fragrant add onions, ginger garlic paste and saute.

Add the chopped tomatoes, beaten yogurt and all the spices, stir and cook till the oil separates.

Now add all vegetables except green peas along with water and salt.

Cover and cook till all vegetables are cooked well. Once the mixture is dry add the peas and chopped coriander.

Give it a stir. Check for salt and serve hot with parathas or chapatti.

Black Lentil Curry (Kali Dal)

 

Ingredients:

1 ¼ C. Split black gram (Dhuli urad dal)
3T. Split Bengal gram (Chana dal)
3T. Kidney beans (Rajma)
1T. Ginger-garlic paste
1T. Ginger (Peeled & Julienne)
2T. Deggi mirch
1T. Cumin seeds
1 Onion, medium (chopped)
2 whole dry red chilies (broken)
1C. Tomato puree
1T. Garam masala powder
2T. Clarified butter (Desi ghee)
2T. Butter
¼ C. Fresh cream
2T. Coriander (chopped)
Salt (as per taste)

Recipe:

Soak together all the lentils in four cups of water overnight.

Take the soaked lentil in a pressure cooker, add ginger julienne, salt, red chili powder, close the lid and cook on high heat till two whistles are given out. Remove from heat and leave aside for about fifteen minutes.

Heat ghee and butter in a pan. Add cumin seeds, chopped onion and sauté. Add red chilies, ginger-garlic paste and sauté for two minutes. Add tomato puree, garam masala powder and mix. Add the cooked dal.

Add chopped coriander leaves, cream and mix again. Simmer till the desired consistency. Serve piping hot.

Classic Hummus With Pita Bread

Ingredients for hummus:

2C. Chickpeas (cooked & drained)
1 Garlic clove (chopped)
1T. Lemon juice
¼ C. Tahini (sesame seeds paste)
3T. Olive oil
Salt
Pinch of paprika

Recipe:

In a food processor, combine the chickpeas, garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add olive oil and the paprika and puree until smooth. Season the hummus with salt, drizzle with olive oil and serve with pita bread.

Ingredients for Pita Bread:

3C. Flour
1T. Sugar
2T. Olive oil
1T. Salt
2T. Dry yeast
1C. Water

Recipe:

In ¼ Cup of warm water dissolve the sugar & the yeast, & set aside till the yeast foams up.

In a large bowl, mix together all the ingredients including the sugar-yeast mixture and knead into smooth dough.

Place in a bowl coated with olive oil, turning over once so that the dough is coated with oil and cover with cling wrap.

Keep in a warm place to rise, about 1 hour, until doubled in volume.

Now divide into 6 pieces., Roll each ball into a dough around 7 inches in diameter cover with a kitchen towel, and allow the balls to rest about 30 minutes.

Try to roll evenly so the pita will rise in the oven, making a perfect pocket.

Place a pizza stone or a baking tray in an oven, and preheat to 250 degrees.

Place as many pitas as you can on the stone without overlapping.

Leave alone for 3 minutes. The pitas should puff up.

Remove from the oven and transfer to a cooling rack. The pita should now deflate and is ready to be served.

Vegetable Porridge

Ingredients:
1C. Broken wheat (dalia/porridge)
½ C. Green peas (shelled)
1 Small carrots (diced)
1T. Oil
1T. Cumin seeds
1 Onion (chopped)
1 Tomato (seeded and chopped)
Salt
2T. Butter
2T. Fresh coriander leaves (chopped)

Method:

Soak dalia in two cups of water for thirty minutes Heat oil in a pressure cooker and add cumin seeds.

As they begin to change colour add onion. Sauté till pinkish and add green peas, carrots and tomato. Stir for a minute.

Add dalia and three cups of water. Add salt to taste. Bring to a boil, close lid and pressure cook till two whistles.

Just before serving add butter and coriander leaves.

 

 

Pasta with Roasted Red Pepper Sauce

Ingredients:

3 whole red bell peppers
Olive oil
1 onion (finely diced)
2 garlic cloves (minced)
¼C. Cream
Fresh herbs for garnish (finely minced)
Cheese for garnish (shaved or grated)
2C. Any pasta

 Recipe

Roast red peppers, peel the charred skins from the peppers, then run your knife along the inside to scrape out the seeds and puree.

Cook the pasta in boiling water untill al dente.

In a skillet, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add salt and pepper according to taste.

Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.

Place pasta into a bowl, top with chopped herbs & cheese.

Stuffed Okra

Cottage cheese in Butter & Tomato Gravy (Paneer Makhani)

Ingredients:

250 Grams Cottage cheese (Paneer)

For Makhani Gravy:

06 Tomatoes (pureed)
4T. Butter
4 Green cardamoms
1T. Ginger paste
1T. Garlic paste
1T. Red chili powder (deggi mirch)
¼ T. Dried fenugreek leaves (kasuri methi),roasted and crushed
1T. Honey
3 ½ T. Fresh cream
Salt
Few strands of Mace

Recipe

Heat two tablespoons of butter in a deep non stick pan on low heat. Add the green cardamoms and mace and cook till fragrant.

Add the ginger paste and garlic paste and sauté for a minute

Add the pureed tomatoes, salt, red chili powder and cook, stirring occasionally, for fifteen to twenty minutes.

Add the kasuri methi, remaining butter, honey & cream to the gravy and mix well.

Once the gravy is done add the cubed cottage cheese and cook for another 5 minutes.

Serve hot with roti or rice.