Paneer pulao

My mom loves paneer and I cant stop myself enjoying a paneer dish, this dish is a frequent guest at our home...

Ingredients

Basmati rice : 250 gms

Paneer/Indian cheese : 150 gms

Bay leaves : 2 nos

Star anise : 1 

Mace/javitri : 1 

Cloves : 4 nos

Cinnamon stick : 2 (1" stick)

Green cardamom : 2 (powder the seeds)

Shahi jeera : 1 tsp

Onion : 1 medium

Ginger garlic paste : 1/2 tbsp

Mint leaves : fistful

Coriander leaves : few

Green chillies : 2 nos (adjust to taste)

Salt : to taste

Oil/butter : 1 tbsp

Method

Rinse and soak basmati rice for 30 mins. Drain the rice and keep it aside. 

In a pan add oil when hot add bay leaves, shahi jeera, star anise, mace/javitri, cloves, cinnamon stick, green cardamom and fry for a minute. Then add finely chopped onion, chopped green chillies, ginger garlic paste fry till onions are golden brown. In a non-stick pan add oil and slightly fry paneer and keep them aside.

Add water (I added 250 ml water, 1;1 ratio water for soaked basmati rice). when water starts boiling add drained rice, salt, mint leaves and stir well, cook on low flame until rice is cooked. Turn off the flame and add paneer pieces gently stir. 

Garnish with coriander leaves and serve with salan or raita.

*I use electric rice cooker to cook pulao and biryani which makes my job much easier.

Turkish Chicken stoofpot with turkish bread

A friend of mine suggested me to try this recipe at a Turkish restaurant during my stay in Belgium, even with very few ingredients this dish was lip smacking. Instantly I got the recipe from my turkish friend's mom, tried it at home and the result was very close to the original dish. Enjoy.

Best tastes with turkish bread. 

Ingredients

Boneless chicken : 500 gms (cut in 1" cubes)
Thick tomato puree : 2 tbsps
Red bell pepper/ capsicum : 1 nos 
Yellow bell pepper : 1/2 
Green bell pepper : 1/2
Onion : 1 medium
Garlic : 2 pods
Chillie sauce/ any hot sauce : 2 tsps (adjust to taste
Cheese : 1 cup
Dried parsley : 2 tsps
Oil : 1 tbsp
Salt : to taste

Method

Preheat oven at 200 degrees C. In a pan add oil, finely chopped garlic, finely chopped onion, cook until onions are soft, add tomato puree, hot sauce, cubed chicken, salt cook for 3 mins, add finely chopped red, yellow, green peppers, cook for 7 mins.

In a medium sized baking dish add the cooked chicken with veggies and sprinkle dried parsley and generous amount of cheese, bake for 15-20 mins or until cheese melts and slightly starts browning at the edges. 

Turkish bread

Chicken drumsticks in buttermilk

I found this recipe on 'Laura in the kitchen' for my chicketarian friends and guess what they came back for 2nd and 3rd servings.

Ingredients

Chicken drumsticks with skin/ Breast pieces : 1 kg
Buttermilk : 2 cups
Sirarcha : 3 tbsps (adjust to taste) or any hot sauce
Salt and Pepper : to taste
Paprika powder : 1 tbsp
Salt free barbeque spices :  1 tbsp
All purpose flour : 2 and  1/2 cups
Onion powder : 1 tbspGarlic powder/ finely chopped garlic : 1 tbsp

Method

In a bowl, whisk together buttermilk, hot sauce, paprika, salt and pepper. Place the chicken pieces in a large bowl, pour the buttermilk mixture all over the top, cover with plastic wrap and pop it in the fridge for 2-3 hrs or if possible overnight. Take the chicken out about 45 minutes before getting ready to cook it so it can come to room temperature. Place a cooling rack on a large baking sheet. 

In a shallow bowl, mix together the flour, onion, garlic, salt and pepper. Take each chicken piece out of the buttermilk and shake as much of the buttermilk off as you can. Dredge each piece well in the flour mixture and place it on the baking rack topped baking sheet. Let the chicken sit at room temperature for about 20 minutes. 

Heat enough oil for deep frying chicken (about 160 degrees C).  Add a few pieces of chicken at a time (skin side down) and let them cook for 4 to 5 minutes or until golden brown and crispy, meanwhile, make sure to preheat your oven to 190 degrees C. 

Place a wire rack on a baking sheet and place the cooked chicken right on top. Pop them in the oven and let them cook for about 10 to 15 minutes or until fully cooked through. 

Mug cake

When my late night chocolate addiction kicks in, I run to make this 2 minute cake

Ingredients

All purpose flour : 2 tbsps
Sugar : 2 tbsps
Baking powder : 1/4 tsp
Unsweetened cocoa powder : 2 tsps
Milk : 4 tbsps or more (to make paste)
Oil : 1 tbsp
Salt : pinch
Vanilla essence : 1/4 tsp
Chocolate chips : use as much as you like

Method

Mix all the dry ingredients except chocolate chips in a coffee mug and add the wet ingredients and mix well. Sprinkle chocolate chips. Microwave on 600 W for 1 minute and then turn the microwave on highest power (max 1000 W) and microwave for 1 minute.  

Its ready, dense chocolate cake. top it with ice cream or just cream. 

Cauliflower and potato curry

Less ingredients but tasty outcome.

Ingredients

Cauliflower : 2 cups
Potato : 1 cup
Ginger garlic paste : 1/2 tbsp
Cumin seeds : 1 tsp
Mustard seeds : 1 tsp
Yoghurt/curd : 1/2 cup
Turmeric powder : 1/4 tsp
Chillie powder : 1 tsp (adjust to taste)
Coriander powder : 1 tsp
Garam masala powder : pinch
Salt : to taste
Oil : 1 tbsp
Asafoetida : pinch (optional)
Coriander leaves : to garnish

Method

Heat oil in a pan add cumin seeds, mustard seeds, asafoetida when they splutter add ginger garlic paste fry for a minute then add cauliflower florets and cubed potato, salt, turmeric powder, curd and cook on low flame until the veggies are soft. Lastly finish it off with coriander powder, chillie powder, garam masala, few drops of lemon juice (optional) and garnish with coriander leaves.

Serve with roti.

Paneer butter masala

Paneer butter masala is a mouth watering punjabi curry which has a long lasting effect on one's pallet. My all time favorite

Ingredients

Paneer (Indian cheese) : 250 gms
Onion : 1 medium
Tomato : 2 medium
Ginger garlic paste : 2 tsps
Cream/milk : 1-2 tbsps
Bay leaf : 1 nos
Cloves : 2
Cinnamon : 1 inch stick
Dried red chillies : 2 nos
Coriander powder : 2 tsps
Red chilli powder : 1 tsp (adjust to taste)
Dry fenugreek leaves/Kasoori methi : 1 tsp
Butter : 2 tbsps
Oil : 2 tbsps
Salt : to taste
Coriander leaves : for garnish

Method

Heat 1 tbsp butter and 1 tbsp oil in a pan. Add bay leaf, cloves, cinnamon, red chillies. Saute for a minute. Add chopped onion, ginger garlic paste cook for a minunte, then add chopped tomatoes, coriander powder, red chillie powder. Cook until the oil leaves masala. Cool the mixture and blend it into smooth paste.

Heat remaining butter and oil, add the puree, salt and cook for 2 minutes, add 1/2 cup water and cubed paneer pieces cook on a low flame for 5 more minutes, sprinkle kasoori methi. Remove from flame mix in cream/milk. Garnish with coriander leaves. 

Serve with rice or roti.

Mango lassi

A summer drink served in all punjabi dhaba's

Ingredients (recipe serves 2 people)

Skim milk : 2 cups
Yoghurt/ Curd : 2 cups
Mango pulp : 1 cup
Sugar : 2 tbsps (adjust to taste)
Cardamon powder : 2 pinches

Method

Squeeze mango to extract pulp blend it to a smooth paste or use tinned mango pulp.

Whisk yoghurt/curd until is smooth then add rest of the ingredients and mango pulp, whisk until sugar is completely dissolved. 

Refrigerate and serve cold.

Cheesy garlic bread

The first thing I always order when I go to Pizza hut, love these cheesy little babies... cant stop eating.

Ingredients

Baguette slices : 8 nos OR Bread slices : 6 nos
Garlic : 2 pods
Butter : 2 tbsp
Cheese : as requires (emmental/cheddar/mozarella/any cheese of your choice)
Dry oregano : to sprinkle

Procedure

Finely chop garlic, in a frying pan add butter let it melt remove from flame and add chopped garlic. whisk it until butter is fluffy. 

Slice baguette, then spread the butter, sprinkle cheese as requires and bake at 150 degrees C until the cheese melts. Sprinkle oregano, pepper or chilli flakes and serve hot.

Pineapple and coconut milk curry

A recipe inspired from thai cuisine, a combination of sweet and sour flavors with a creamy sauce.

Ingredients

Pineapple : 1 nos (chopped)
Coconut milk : 200 ml
Chillie flakes : 1 tsp
Sugar : 2 tsp (adjust to taste)
Salt : 1 tsp (adjust to taste)

For tempering
Garlic : 1 pod
Onion : 1 large
Red chillies : 2 nos
Curry leaves : few
Cumin seeds : 2 tsps
Mustard seeds : 2 tsps
Asafoetida : pinch (optional)
Turmeric powder : pinch
Oil : 2 tsps

Method

In a deep bottomed vessel add chopped pineapple, coconut milk, chillie flakes, sugar, salt and cook till pineapples are soft (dont let them over cook).

In a different pan add oil when hot add mustard seeds, cumin seeds and let them splutter then add red chillies, finely chopped garlic, finely chopped onions, curry leaves, turmeric powder and cook till onions are soft, lastly add asafoetida, Add the tempering to cooked pineapple and serve hot with rice or thai sticky rice. 

Paneer (Indian cheese) paratha

Who dosent relish a paratha especially when it is made with a silky paneer filling. 

For filling

Paneer (indian cheese) : 1 cup (appx 125gms)
Onions : 1 small (finely chopped)
Green chillies: 2 nos (finely chopped)
Coriander : few (finely chopped)
Cumin powder : 1/4 tsp
Salt : to taste

For dough

Wheat flour : 3 cups (390gms)
Water : 1/2 cup (more if needed)
Oil : 2 teaspoon
Salt : pinch

Wheat flour : for rolling
Oil : to fry

Procedure

• Dough : Mix flour, salt make a soft dough adding water slowly, add oil and mix. Set the dough aside and cover it with a cloth. Let the dough rest at least ten minutes.

• Filling : Mix all the ingredients and knead lightly to make balls

• Making parathas (STEPS BELOW)

1. Dough (make balls).
2. Paneer filling (can make into balls). Paneer balls should be a bit larger than the dough balls.
3. Roll dough ball into a 3” circle.  Place a filling ball in the center. 
4. Pull the edges of the dough to wrap it around the paneer filling.
5. Take off little excess dough on top. Repeat the same for all balls. 
6. Press the filled ball lightly on dry whole wheat flour from both sides. 
7. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.

Heat skillet or flat pan on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. Place the paratha on the skillet. When the paratha start to change color and begins to puff up, flip it over (some golden-brown spots appear).  After a few seconds, drizzle 1/2 teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.

Serve hot right away with yoghurt (curd) or Green chutney. Cool them on a wire rack if you are serving later to keep them from getting soggy.

Mint and coriander chutney

Best dip for tandoori chicken and dhokla

Ingredients

Coriander leaves : 2 cups
Mint : 1 cup
Green chillies : 2 nos (adjust to taste)
Ginger : 1/2 tsp (finely chopped)
Lemon juice : 1 tbsp (adjust to taste)
Cumin seeds : 1/4 tsp
Grated coconut : 2 tbsp
Salt : to taste

Method

Add all the ingredients in a blender or food processor, blend until its smooth paste. Serve as a spread or dip.  

Tandoori chicken in oven

Ingredients

Marinade 1
Chillie powder : 1 tsp
Ginger garlic paste : 1 tsp
Lemon juice : 1 lemon
Salt : to taste

Marinade 2
Chicken breasts : 800gms/ Skinless chicken thighs or leg (drumsticks) : 1 kg
Thick yoghurt/curd : 3/4 cup
Mustard oil : 2 tbsps
Ginger garlic paste : 1 tbsp
Kashmiri chillie powder : 1 tsp
Cumin powder : 1 tsp
Coriander powder : 1 tsp
Garam masala powder : 1 tsp
Turmeric powder : 1/4 tsp
Pepper powder : 1/4 tsp
Salt : to taste

Butter : for brushing during baking

Method

Place the yoghurt/curd in a muslin cloth and let to drain off excess liquid. Wash and clean the chicken, pat dry it thoroughly with a kitchen towel. If using chicken breasts cut 2" cubes, if using thighs or drumsticks make deep slits, so it would be easy for the marinade to penetrate. 

Mix the chicken with marinade 1, gently rub the spices in the slits and all over the chicken. Keep it aside for 1 hr. Meanwhile mix together all the ingredients for marinade 2 and whisk well to form a smooth paste. After 1 hour pour this paste over the chicken and rub it into the slits, leave it for a 2-3 hours or if possible leave it in the fridge overnight. 

If you are using wooden skewers for chicken cubes soak them in water for 1 hr. Preheat the oven at 200 degrees C. Now thread the marinated chicken on to the skewers leaving little place between each piece. If you are using chicken thighs or drumsticks you need not use skewers.

Brush the oven tray with tsp of oil and place the chicken, start brushing melted butter on the chicken every 10 mins and keep turning on all sides so it cooks and browns evenly. Chicken on the skewers will cook quickly within 20-30 mins so keep checking and drumsticks will be done in 30 mins, if needed leave it in the oven for longer.

Garnish with onion rings, slices lemon and coriander. 

Serve hot with Mint and coriander chutney.

Important things to remember

• The yogurt needs to be thick, so that the marinade is not thin and runny.
• Give a good rub of the marinade into the slits.
• Marinating time is the key, it really needs to sit for a long time so that the spices penetrate the flesh and the chicken does not turn out bland.
• Brushing with butter will keep the chicken tender.
• Adjust the spices according to your taste (taste the marinade before adding chicken).
• Try to keep the bird within a kilo, too big will turn out hard. Small ones stay tender and cook easily.
• You can try the same recipe on a BBQ grill, it comes out even better.

Chocolate and avacado milk shake

Its rich, its creamy, its chocolate and I addicted 

Ingredients

Semi skimmed milk : 2 cups

Unsweetened cocoa powder : 2 tbsps

Ripe avocado : 1/2

Sugar : 2 tbsps

Shredded chocolate : for garnish

Method

Place all ingredients in a blender or food processor. Blend until smooth and garnish with shredded chocolate and serve.

Arugula salad with walnuts

Rucola or Arugula is peppery and strong flavored leafy green and tastes divine with walnuts and cantaloupe/muskmelon.

For dressing

Apple cider vinegar : 1 tbsp

Olive oil : 2 tbsp

Orange zest : 1/2 tsp

Orange juice : 1 tsp

Honey : 1 tsp 

Salt : to taste

Pepper : a pinch

Baby arugula leaves : 1 cup

Roasted walnuts : fistful (you can use any nuts)

Cantaloupe/Musk melon : 1/4 melon (cut in cubes) 

Dry grapes/ dry berries. : few

Goat cheese/parmesan/mozarella

Method

Whisk the dressing until well combined.

In a large bowl combine the ingredients and toss the dressing. Sprinkle any cheese of your choice and serve.

Greek salad

This is the salad I love most and cant stop eating. Veggies can be tasty sometime...

Dressing

Olive oil : 6 tbsps
Lemon juice : 1 tbsp
Red wine vinegar : 2 tbsps
Garlic cloves : 2 nos (minced)
Dried oregano : 1 tsp
Salt : to taste
Sugar : 1 tsp

Veggies

Lettuce : 1/4 lettuce
Ripe tomato : 1 nos (sliced)
Cherry tomatoes : 6-8 nos (cut in half)
Cucumber : 1 no (peeled, halved and thinly sliced)
Feta : 3/4 cup (cubes/ crumbles)
Black olives (seedless) : 1/2 cup (cut in half
Red onion ; 1 medium ( halved and sliced)
Green pepper/Capsicum : 1 medium (sliced)

Method

Whisk the dressing and adjust seasoning.

Combine all the veggies and toss in the dressing (use as required) in a large bowl. Add cheese over and serve.

Refrigerate the excess dressing in a bottle for later use.

Chick pea curry with coconut milk

Looking for a variation for regular chana masala? try this creamy and yummy curry with coconut milk and the good news is its a VEGAN.

Ingredients

Chick peas : 1 cup (dried) OR use tinned peas

Onions : 1 medium

Tomatoes : 1 large

Dry fenugreek leaves/kasuri methi : 2 tsps

Coconut milk : 1 cup (appx 125 ml)

Green chillies : 2 nos

Ginger garlic paste : 1 tsp

Cumin seeds : 1/2 tsp

Bay leaves : 1

Coriander powder : 1 tsp

Cumin powder : 1/2 tsp

Garam masala powder : 1/2 tsp (adjust to taste)

Chillie powder : 1/2 tsp (adjust to taste)

Turmeric powder : 1/4 tsp

Salt : adjust to taste

Oil : 2 tsps

Coriander leaves : for garnish

Method

Soak 1 cup chickpeas over night and pressure cook until soft.

In a pan add oil, bay leaf, cumin seeds when they start to splutter add finely chopped onions and green chillies, cook until onions are soft then add ginger garlic paste fry for a minute, add finely chopped tomato and cook till soft. Later add dry fenugreek leaves/kasuri methi, turmeric powder, salt, cumin powder, coriander powder, boiled chickpeas, coconut milk and cook on a low flame for 20 mins. Lastly add garam masala powder and chillie powder (adjust to taste) and coriander leaves.

Serve hot with rice or roti or poori. I personally love it with a naan.

Mirchi ka salan

Mirchi ka salan is a hyderabadi delicacy which is generally made as an accompaniment for Biryani and can also be had with rotis and rice.

Ingredients

For paste

Peanuts : 2 tbsp
Sesame seeds : 1 tbsp
Coconut powder : 1 tbsp

For salan
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Methi seeds : few
Ginger garlic paste : 1 tsp 
Curry leaves : few
Cumin powder : 1/2 tsp
Coriander powder : 1 tsp
Chillie powder : 1 tsp (adjust to taste)
Onions : 1 medium size
Turmeric : 1/4 tsp
Green chilly : 2 nos

Yoghurt/curd : 2 tbsps
Tamarind juice : 1-2 tbsps (adjust accordingly)
Jaggery : 1 small piece
Big chillies/Mirchi : 150 g (5 nos.)

Oil : 2 tbsps
Salt : to taste
Coriander chopped : for garnish
Mint chopped : for garnish

Method

Heat a pan dry roast peanuts on a slow flame, then add sesame seeds, dry roast along with peanuts, then add coconut powder and sauté. In a blender make a paste with some water.

Heat oil in a pan add mustard seeds, when mustard seeds splutter add cumin seeds, methi seeds, add finely chopped onions, salt, curry leaves, cook this till onions are golden in colour, add ginger garlic paste cook this till raw flavor is gone, add turmeric, red chilly powder, cumin powder, coriander powder, chopped green chillie, add peanut and sesame seed paste, water, mix it like a thin paste, cook this in a slow flame for 20 minutes, then add add beaten yogurt, once it starts to boil add big mirchi/big chillies (remove the seeds and fry them in the hot oil), add tamarind juice, jaggery, put the lid on and let it cook for 5 minutes more on a slow flame. Lastly add coriander and mint leaves. 

Serve this hot with rice or biryani or roti.

Best served with Hyderabadi biryani