Asparagus Poriyal 

 

This was my first time cooking or even tasting Asparagus, so I made sure the veggie was soft and done but I know a lot of people like to eat this with a bit crunch so just vary your cooking time and the amount of water you add.

Ingredients:

1 bunch asparagus

½ an onion

1 tomato

A pinch of mustard seeds

A pinch of cumin seeds

2 – 3 red chilies

3 – 4 curry leaves

1 ½ tbs of dried coconut flakes (or as per taste)

½ tsp of red chili powder

½ tsp of cumin and coriander powder

¼ tsp of turmeric powder

½ tsp of ginger paste

½ tsp of garlic paste

Salt as per taste

Oil to fry

½ cup of water (or depending on your choice of softness for the veggies)

 

Method:

Wash and snap off the hard ends of the asparagus

Cut up asparagus into small pieces

Rinse and set aside

In a pan heat oil, add cumin and mustard seeds and let it sputter

Add the curry leaves

Break red chilies and put it in the hot oil

Chop onions and fry till slightly translucent

Add chopped tomatoes cook for a few minutes

 

Add the chopped asparagus and mix well

Add ginger and garlic paste

Mix well

Add the spices and salt mix and cook till the raw smell of spices disappears

Add coconut and mix well – (some people like to add this in the end, I like my flavors to mix well so I add it in the beginning)

Add water cover and let it simmer on medium low heat till asparagus is cooked

Dry up the vegetable mixture and serve hot with roti, chapatti, or rice

I ate this with couscous it was absolutely delicious.

Sorry I never end up the taking pics of the end of my dishes cause I am always in a hurry to cook and serve it.

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Aloo cutlets – Potato Patties

Ingredients:

7 Large potatoes

½ an onion

1 – 2 green chilies

Handful of cilantro leaves

½ tsp red chili powder

½ tsp cumin powder

Salt to taste

Pepper (optional)

3 eggs

1½ cup of breadcrumbs

Oil to fry

Method:

Boil and mash potatoes

 

Add finely chopped onions, green chilies and cilantro leaves

Add the red chili, cumin powder and salt to taste

Add 1 egg

Mash and mix all the ingredients very well (will become slightly pasty – knead with your hand if needed)

Make into circular patties with your hand and place on wax paper

Keep three bowls aside

1 – with 2 of the whipped eggs

2 – with the breadcrumbs (you can use a plate if you prefer)

3 – with plain water

Dip the cutlet/patty into the whipped egg


Remove and place them into breadcrumbs

Cover patty properly with breadcrumbs

The bowl of water is just for your fingers when they get sticky (from the egg and breadcrumb mixture)

Place the patties on the wax paper as well

Once completed

Heat oil

Fry the cutlets/patties till golden brown

 

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Summer Squash Spinach curry.

Ingredients:

2 medium sized Straightneck Yellow Squash

1 Tomato – Chopped (I left them slightly big – 8 pieces per side)

1 cup of chopped spinach (I used half a packet of frozen chopped spinach)

A pinch of Cumin Seeds

½ tsp of ginger

½ tsp of garlic

½ tsp of red chili powder

¼ tsp of cumin powder

¼ tsp of coriander powder

2 tsp of curry powder

1 tbs of lemon juice

Salt to taste

Oil to fry

1 cup of water

Method:

Slice the squash in circular pieces (You can cut them however you like)

Add oil and cumin seeds and let the cumin seeds sputter

Add the squash and ginger/garlic paste

Let it cook for a couple of minutes

Add tomatoes and mix well

Add spinach along with the rest of the spices

Add salt

Add 1 cup of water

Cover and heat on medium/low heat till squash is done

Add lemon juice and cook till desired consistency of curry – (I left it a very slightly wet)

Serve hot with Roti

 

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Tindora – Ivy Gourd – Tindy Fry

Ingredients:

A pinch of Mustard seeds

A pinch of Cumin seeds

2 – 3 dried red chili

3 – 4 curry leaves

½ an onion – sliced

1 green chili – sliced in 4 pieces

Around ½ lb of tindora – cut in circles

½ tsp Red chili powder (or as per taste)

¼ tsp Cumin powder

¼ tsp Coriander powder

¼ tsp Turmeric powder

Salt to taste

Method:

Add oil to wok

Add mustard and cumin seeds and let it sputter

Add red chilies and curry eaves

Add the sliced onions and sliced green chili

Let it cook till the onions turn translucent

Add the spices

Cut tindora into small circular pieces discarding the edges (A lot of people slice them but it reminds me of bugs so I don’t lol)

Add the tindora pieces and mix well

Slowly add ½ a cup of water

Cook till all the water is dried up and tindora is cooked

Serve hot with roti/chapatti or rice

Tindora is a bit khata (sour) so it tastes really good with something bland like roti.

 

 

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Tandoori Spicy Paneer with Wilted Spinach

 

Ingredients:

½ a packet of paneer (small pieces)

½ an onion – diced

2 tomatoes – diced

Handful baby spinach

½ a cup of Peas and carrots (not necessary)

½ a cup milk (I used skim)

½ tbs spicy mustard

1 tbs ketchup

Pinch of cumin seeds

Pinch of fennel seeds

Pinch of mustard seeds

2-3 curry leaves

1 tsp red chili powder

½ tsp cumin powder

½ tsp coriander powder

¼ tsp turmeric powder

2 tsp tandoori masala

1 tsp mango powder (aamchur powder)

1 tsp ginger paste

1 tsp garlic paste

Salt as per taste

Sprinkle of black pepper powder

1-2 tbs of oil


Method:

Heat oil in a wok

Add the cumin seeds, fennel seeds, mustard seeds and curry leaves

Let the seeds sputter

Add onions – fry for a few minutes till onions turn translucent

Add tomatoes – let the oil separate from the tomatoes

Add ketchup and mustard

Add ginger and garlic paste

Mix well

Add the paneer let it cook for a couple of minutes

Add milk and let it cook for a couple of minutes

Add the peas and carrots (if you have it)

Add the spices except mango powder (i.e. red chili powder, cumin powder, coriander powder, turmeric powder, tandoori masala powder).

Add baby spinach

Mix well

Add salt and pepper


Once the spinach looks wilted

Add the mango powder (the paneer may start crumbling but don’t worry it thickens the sauce and makes it tasty)


Cook for a very short time (like 3-5 minutes) on medium high

Mix very lightly

Serve hot with roti or bread 🙂

Couscous Fried Rice

Ingredients:

½ or 1 cup cooked couscous (I used left overs)

3-4 eggs

1 green chili chopped

½ an onion diced

½ tsp ginger paste

½ tsp garlic paste

2 tbs Golden Mountain Seasoning sauce

1 tbs Soy sauce

1 tbs Sriracha sauce

½ tsp curry powder

Salt and pepper (as desired)

Method:

Fry onions till translucent.

Add the ginger and garlic paste (be careful this will sputter).

Add green chilies.

Scramble the eggs with salt, pepper, and curry powder.

Add the cooked couscous with ¼ cup of water.

Add the soy sauce, mountain sauce and sriracha sauce.

Mix well and cook till all the water disappears.

Whole Wheat Multilayer Paratha – Indian Flatbread

My friend Penny asked me if I knew how to make Paratha, and I was really sad that I did not even know how to make roti… So I asked my friend Shivani for the basics on making roti and voilà, it was done. No doubt the first few roti’s of mine looked like a pretty bull dog’s face* (see the last pic in this blog post if you don’t believe me 🙂 ) but it tasted good! I have gotten much better since, lol.

Anyways, so back to the Paratha. I decided to take a mental trip back to India to try and recreate this. I remember being 6 or 7 years old and watching my maid intently as she made beautiful parathas. I remember enjoying the process and being in awe with her speed. I am so glad I did and honestly it was one of my favorite things to do as kid; sit by her side and watch her make parathas. 

Ingredients:

2 cups Whole Wheat Flour (you can use All Purpose Flour as well, you will need some extra flour to sprinkle on while rolling the dough)

1 cup water (you will have to pour this in very slowly to determine how much you need – dough should not be mushy)

½ a cup of oil or ghee (you will need a little extra oil while prepping)

1 tsp salt (or as per taste)

Method:

In a bowl mix the above ingredients and knead into dough.

Knead for like 10 minutes, cover with a wetted paper towel. Let it sit for 30 minutes.

Make small balls and keep aside (keep the balls that are not being rolled out under the wet paper towel).

Take one of the balls and use your fingers to make the ball into a circle (A picture of this can be seen in my third set of pictures).

Sprinkle flour on the dough.

Sprinkle flour on the base and rolling pin.

Using your rolling pin, roll this circle out well.

Apply oil or ghee to the rolled out roti and cut into thin strips.

Overlay the strips to create one thick strip.  

Roll the thick strip and recreate a circle.

I rolled this out twice but you can only do this once if you like.

I folded the rolled dough once more to form more  layers. This will create a more fluffy paratha. (2nd picture on the left in the picture below).

Roll out the dough one more time

Apply oil and place it on a hot pan (tawa).

You can add additional oil if needed to the side of the pans.  

Serve hot with either of the following, curry, eggs, yogurt, chutney, halwa,.. you can eat this with pretty much anything you like. It can be served at any meal, breakfast, lunch, or dinner.

Enjoy 🙂

Pretty bulldog face*

 

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Coconut Curried Zucchini with easy Dill Rice Pulao

I wanted something light, less spicy and a tiny bit sweet. So I decided to make a coconut based vegetable dish. I always have chopped up frozen zucchini at my disposal (I find zucchini gets spoilt rather quickly if not used within a short time so I chop it up and freeze it for later use) so it was my go to vegetable. I am sure you can try this recipe with other options that you may have at home.

 

Ingredients:

1-2 tbs of Oil

½ an onion – diced

1 tomato – diced

1 zucchini – chopped

1 tbs of shredded coconut

¼ cup of skim milk (You could probably use coconut milk but I did not have that at home so I just went with coconut + milk :), also I used skim milk you can use whole).

1 ½ cup of water

½ tsp ginger paste

½ tsp garlic paste

Spices:

½ tsp red chili powder (or as per taste)

¼ tsp of turmeric powder

¼ tsp coriander powder

¼ tsp cumin powder

1 tsp curry powder (any curry powder would work, I use Rani Curry Powder*)

Salt as per taste

Method:

Fry the chopped onions

When the onions turn slightly brown (not burnt) add the tomatoes and fry till the tomatoes start getting soft.

Add the ginger/garlic paste and fry till the raw smell disappears.

Add the chopped zucchini and mix well with the onions and tomatoes.

Add the remaining spices and mix well.

Add shredded coconut and mix.

Add the water and let it come to a boil.

Add milk to this after the water has boiled and let it come to a boil (at medium heat).

Cook till your desired consistency. I wanted to eat this with rice so I wanted it to be a wet curry.

Serve with rice.

* Rani’s Curry Powder: http://www.amazon.com/Rani-Curry-Powder-Hot-16Oz/dp/B00302N1DS

I made a quick Dill and Peas rice pulao to eat this with. Below is the recipe for the dill rice pulao.

Ingredients for Dill and Peas rice pulao:

1 ½ cup rice

3 cups of water

¼ cup of peas

1 tbs of dried dill

2 pods of white cardamom

Salt as per taste

Method:

Wash the rice well (3 times).

Remove all the washed water and refill the pot with the 3 cups of water.

Add the peas, dill, salt and cardamom to the rice/water mix.

Bring to a boil.

Lower the heat to medium and continue boiling the rice till the rice is all done.

Drain out excess water.

Cover and keep the rice pot on the lowest possible setting for heat for an additional 5-10 minutes.

Serve hot.

Enjoy 🙂

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Baked Seekh Kebabs

Ingredients:

2 pounds Beef Kheema (Minced Beef)

½ an onion

½ cup fried onion

½ cup bread crumbs (to make my life easier)

¼ cup oil

Handful chopped cilantro

1-2 green chillies (depending on taste)

½  tsp red chili powder

¼ tsp cumin powder

¼ tsp coriander powder

¼ tsp turmeric powder (haldi)

1 tsp ginger paste

1 tsp garlic paste

Salt as per taste

1½ tbs of Shan Seekh Kabab Mix – (As you all probably know by now I use a lot of Shan and National Spice mixes but rarely follow directions. Mainly because I don’t like garam masala and most of these spice mixes have a lot of it, so I tend to put tbs or tsp as it adds flavor to the dish).

Method:

Mix above ingredients very well. Let it sit for 30 mins.

If you have the time, grind up all the spices (except minced meat and oil) together. (I did not hence have used chopped onion and cilantro). But the ground spices will probably give it a more authentic look!


Wet the skewer

Wet your hands slightly

Shape the kebab’s into a ball.

While holding the skewer with your right hand, use your left four fingers to change the shape of the kebab ball into an oblong shape. (Rotate the kebab but hold the skewer straight – works better). 

Let it sit till you are done shaping all the kebabs


Spray the pan and kebab with Pam and baked at 350° for 30 minutes turning over once and spraying the kebab once more on the flipped side with Pam.

You can fry it on both sides if you like.


The kebabs slightly shrink so make the ball bigger if you want longer kebabs.

Serve with green chutney or hot sauce.

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Yum Salad

The easiest and best salad in the world (well if you like a zero calorie dressing, i.e Vinegar!!!)

Ingredients:

3 lettuce leaves – chopped
Handful baby spinach leaves – chopped
Half a cucumber – chopped
3 radishes – finely chopped
1 carrot – diced
Half a tomato – diced
1-½ tbs or 1 tbs of white vinegar
Black pepper – sprinkled
Salt (as per taste)

Optional:
Handful chopped cilantro
¼ of an onion – diced
½ green pepper – diced
½ can of navy beans (wash well)

Method:
• Mix all the above ingredients and mix well (use your hands if you can as you’d like to get the tomato juice out a bit).
• You can add diced onions if you like but my husband doesn’t so I leave it out.
• You can also add chopped cilantro, diced green peppers (1/2 a green pepper) and navy beans.

If you don’t like vinegar use 1 tbs of Olive Oil and 1 tbs lemon juice.

Enjoy 🙂

(Note: I buy a radish bunch and remove the radish from the leaves and store it in a ziplock bag without washing it. The leaves tend to rot quickly so make sure you store the radish without the leaves).

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