Monthly Archives: June 2013

Paneer Jalfrezi

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Ingredients:
1 cup sliced paneer
1 Onion – sliced
2 Tomatoes – sliced
1 Green Pepper – sliced
1 Yellow Pepper – sliced
1 Orange Pepper – sliced
½ tsp Ginger and Garlic Paste
¼ tsp Garam Masala Powder
¼ tsp Red Chili Powder
¼ tsp Cumin Powder
¼ tsp Coriander Powder
2 tbs Oil
¼ tsp Cumin Seeds
¼ tsp Mustard Seeds
2 whole Red Chilies – broken into pieces
Salt to taste
(in the spices you can add 1/4 tsp of Turmeric Powder, I didn’t).

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Method:
In a non-stick pan heat the oil and add the Cumin and Mustard seeds.
Let it sputter for a few seconds, add the broken Red Chilies (make sure your exhaust is on as the oil may be too hot for the chilies).
Add the sliced onions after a few seconds and let it fry till translucent.
Add the sliced tomatoes and let it cook for a few minutes.
Add all the Peppers in one by one. Cook slightly.
Add the Ginger and Garlic Paste and let it cook for a few seconds.
Add the sliced Paneer toss with vegetables till well mixed.
Add the remaining spices and mix well but gently as the Paneer pieces may break (approx. 2-3 minutes). If you are worried about breaking the paneer pieces add the spices beforehand with just the peppers.
Add salt as per taste.
Toss vegetables a few times, cook for at least 10 to 15 minutes, tossing on and off so that the vegetables don’t burn.
I like to get my paneer pieces slightly red on either side before serving. You can also used fried paneer pieces to speed up the process.
Serve Hot with Roti or Naan.

Happy Eating ☺

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Masala Chai – Chai Latte

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Ingredients to make 2 cups of Chai:
1 cup Water
1 cup 2% Milk (or any kind you prefer)
4 bags of Black Tea, or 2 teaspoons of Black Tea Dust
Sugar to Taste

Spice Mix:
3-4 whole Green Cardamom pods, smashed
1 pinch of Cinnamon
1 pinch of Ginger Powder
1 pinch of Tea Masala (Not necessary but increases flavor and aroma if added – You get this at the Indian Grocery store).
1 pinch of Black Pepper
Note: I add a bit of crushed Tulsi leaves (Holy Basil Leaves) in my tea as it is very soothing for the throat, but most people don’t on a general basis. It is very therapeutic when you have a cold or a cough.

Method:
In a pot add the water and the tea bags and the spice mix.
Let it come to a boil.
Add the milk.
If you are using tea dust let the milk come to a boil and simmer for an additional 5 minutes. Do not over cook as it will turn bitter.
If you are using tea bags let it come to a boil and simmer for an additional 15-30 minutes (depending on the consistency of your choice, the longer you cook the thicker it gets).
Serve Hot with Cookies or Snacks.

Happy Chai Time 🙂

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Spinach Upma – Vegetarian South Indian Breakfast

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Ingredients:
1 cup Roasted Sooji (Semolina)
3-1/2 cups of Water
1 tbs Oil
¼ tsp Mustard Seeds
¼ tsp Cumin Seeds
3 to 4 Curry Leaves
1 Onion – Chopped
½ tsp Chana Daal – (Skinned Black Chick Peas)
1 Green Chili – Finely Chopped
1 tsp Ginger and Garlic Paste
½ cup Baby Spinach – Chopped
1 Carrot – Chopped
¼ tsp Red Chili Powder
¼ tsp Turmeric Powder
¼ tsp Cumin Powder
¼ tsp Coriander Powder
Salt to Taste

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Method:
Heat oil in a pan and add the Cumin Seeds and Mustard Seeds.
Wait till the seeds sputter and then add the chopped Onions.
Fry till Onions turn translucent.
Add the Curry Leaves.
Add Chana daal and cook for a minute.
Add the Ginger and Garlic Paste and fry for a few seconds.
Add the chopped Spinach and Green Chilies.
Add the chopped carrots.
Add the remaining spices (Red Chili, Turmeric, Cumin and Coriander powder).
Add the water and let it come to a boil.
Boil for 5 minutes.

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Add the Roasted Sooji very slowly while stirring continuously. (You need to be careful to avoid lumps).
Let the wet sooji simmer for 5 minutes in low heat while stirring occasionaly.
Once all the water is dried up, your Upma is ready, however let it sit for another 5 minutes with the heat turned off.

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Serve once the Upma looks ready as seen in the picture above.

Serve with Mint Chutney/Coriander Chutney/Coconut Chutney/or Pickle. (Different people like different combinations, I prefer the Mint Chutney).

Tips: You can add a bit of Lemon juice if you want your Upma to be a bit tangy.
If your Upma turns out spicier than you like, add ½ cup of well-beaten yogurt to your finished product and mix well. It will give it a bit of tangy delicious flavor.

Happy Breakfast! ☺

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Cucumber Raita – Cucumber Greek Yogurt

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Note: To remove bubbles as seen in the picture, mix the raita prior to serving.

Raita (traditional Indian/Pakistani condiment) is like Tzatziki sauce except it is much thinner.

Ingredients for Raita:
1 cup Greek Yogurt
1 cup Chopped Cucumbers
1 tsp Dill – (I had dried Dill at home, if you are using fresh Dill, use a handful)
¼ tsp Chopped Garlic or as per taste
Salt as per taste
A handful of Italian Parsley

Method:
Blend all the ingredients in a food processor till you reach a desired consistency.
Serve chilled.

Ingredients for Tzatziki sauce:
1 cup Greek Yogurt
1 cup Chopped Cucumbers
½ cup of Sour Cream
1 tsp Dill – (I had dried Dill at home, if you are using fresh Dill, use a handful)
¼ tsp Chopped Garlic or as per taste
Salt as per taste
A handful of Mint (if you like, this is not necessary for this recipe)
½ Lemon, juiced
1 tbs of Olive Oil (as per preference – I prefer using minimal amount of Oil in my cooking so I do not add it).

Method:
Remove the seeds from the Cucumber prior to chopping.
If you are using regular yogurt for Tzatziki, (which is a much thicker blend than raita) make sure you drain any or all water from the yogurt prior to mixing it up with the Seedless Cucumber.
Add all the ingredients together and blend in a food processor.

Serve chilled.

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Rajma Masala – Dark Red Kidney Beans

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Ingredients:
1 Can Dark Red Kidney Beans or 1 cup Boiled Dark Red Kidney Beans
1 Can Tomato Puree or 3 Tomatoes Pureed.
½ an Onion – Chopped
1 Green Chili – Chopped
¼ tsp of Cumin Seeds
1 tsp Chili Powder
¼ tsp Cumin Powder
¼ tsp Turmeric Powder
¼ tsp Coriander Powder
2-1/2 tsp M.D.H. Rajma Masala (if available)
If this is not available please add:
¼ tsp Garam Masala Powder &
1 tsp of Aamchur Powder (Mango Powder) after boiling the beans.
¼ tsp Ginger and Garlic Paste
2 tbs Oil
A pinch of Dried Kasoori Methi
½ tsp Butter (if desired)
Salt as per taste

Method:
If you are not using canned Kidney beans, soak beans overnight and boil in pressure cooker until done.
Heat the oil in a round-bottomed pan.
Add Cumin seeds and let it sputter (By now you should know I use this in almost every recipe of mine because I like the smell and flavor it emits ☺).
Add the Onions and fry till slightly golden.
Add the Tomato Puree and let it cook for 2 minutes.
Add the Ginger & Garlic Paste and let it cook for another minute.
Add all the chopped Green Chillies.
If you are not using the M.D.H. Rajma Masala add all the spices except the Mango Powder (you will add this at the end 5 minutes before turning off the stove).
If you are using the M.D.H Masala add all the spices one by one slowly letting each one cook well in the Tomato sauce.
Grind the Kasoori Methi in your palm and add it to the sauce.
After 5 minutes of cooking the Tomato Puree sauce, add the red kidney beans to the mixture.
Add the salt and mix well.
Cook for another minute.
Add 1 cup of water (or as per desired consistency).
Add the butter and let it melt in the sauce.
Cook for another 20 to 30 minutes.
Garnish with chopped Cilantro leaves.

Serve with Rice or Roti. We ate this with brown rice and the cucumber raita.

Happy Eating ☺

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Spinach and Dal Fry – Spinach and Lentil Fry

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Ingredients:
1 cup chopped Spinach
1/2 a cup of Moong Dal/Daal – Split Moong Beans
2 Chopped Green Chillies
1/2 an Onion
2 Tomatoes or 1-1/2tbs Tomato Paste
1 tsp Ginger and Garlic Paste
1/2 tsp Cumin Seeds
1/4 tsp Red Chili Powder
1/4 tsp Turmeric Powder
1/2 tsp Cumin Powder
1/2 tsp Coriander Powder
1/2 tsp Mango Powder
1-2 tbs of Oil
Salt as per taste

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Method:
Wash and soak the daal for 15 minutes in water.
Heat Oil in a pan.
Add the Cumin seeds and let it sputter.
Add the Onions and a little bit of salt and let it cook till slightly browned
Add the Tomatoes or the Tomato Paste.
Let it cook for a few mins till the tomatoes get soft.
Add the Ginger and Garlic paste, let it cook till the raw smell disappears
Drain the water and add the Daal to the Tomato mixture.
Fry with the tomato mixture for a couple of minutes.
Add the remaining spices and salt except the Mango Powder.
Add 1 cup water and let the daal boil for a few minutes.
Add the spinach to the daal.
Mix well and let it cook for 30 minutes on medium heat.

Add more water if necessary.

Once the daal is bigger in size and is cooked your dish is ready.

Add the Mango powder and mix well, let it simmer on low heat for another minute.

Dry up the water as per desired consistency.

Eat the Spinach daal fry with Roti.

Happy healthy eating 🙂

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Beef Kheema Puff Pastries – (Minced Meat Puff Pastry)

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Easy recipe for leftover meat from the Desi Mexican Tacos. https://desipalate.wordpress.com/2013/06/21/mexican-and-desi-flavored-tacos/
I used the Desi flavored meat from this recipe.

Ingredients:
1 sheet of Pepperidge Farm Puff Pastry
Leftover Meat or Veggies – (will post a vegetarian recipe soon).
1 Egg
Olive Oil Spray

Method:
Heat oven to 375°F.
Unfold the pasty sheet on a lightly floured surface.
Roll the pastry sheet into a 10×15 inch rectangle.
Cut the rectangle into 4 squares.
Place meat in the pastry sheet.
Beat the egg in a separate bowl.
Fold the pastry sheet into half and lightly brush the egg on the sides of the pastry sheet to close the puffs tightly.
Lightly glaze the top of the pastry with egg.

Spray the baking pan with Olive Oil.
Place the pastry on a baking tray and place in the oven.

Bake for 30 minutes or till the puff pastry turns golden brown.

Enjoy 🙂

Thanks to my friend Gazala for a great idea 🙂

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Mexican and Desi Flavored Tacos

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Ingredients to serve TACO’s:
Hard Taco Shells
Salsa
Shredded Lettuce
Ground Meat
Sour Cream
Shredded Mexican Cheese

I made two different styles of minced beef, one was regularly flavored using a McCormick Taco mix and the other using a few Indian spices along with the necessary Taco spices.

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Ingredients for the Mexican Flavored Ground Meat:
1 pound of Lean Beef
1 pack of McCormick HOT Taco Seasoning Mix
¾ cups of Water
Cilantro for Garnish

Method:
Brown Meat
Add the Seasoning Mix
Add the water.

This recipe as you can see was super easy & found on the packet ☺

I just garnished it with a bit of Cilantro.

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Ingredients for the Desi Flavored Ground Meat:
1 pound of Lean Beef
1 Onion – Chopped
2 Tomatoes – Chopped
¼ tsp of Cumin Seeds
1-1/2 tsp Ginger and Garlic Paste
1 tsp Red Chili Powder
½ tsp Black Pepper Powder
½ tsp Cumin Powder
¼ tsp Paprika Powder
¼ tsp Garlic Powder
¼ tsp Onion Powder
¼ tsp Dried Oregano
½ cup of Water
Salt to Taste
Cilantro for Garnish

Method:
Heat1 tbs of Oil in a pan
Add the Cumin Seeds and let it sputter
Add the chopped Onions and cook till slightly browned on edges and onion pieces are opaque.
Add the chopped Tomatoes and cook till they become soft.
Add the Ginger/Garlic Paste and let it cook till the raw smell disappears.
Add the Ground Meat.
Cook till slightly brown.
Add the remaining spices and let it cook for 2 minutes.
Add desired amount of Salt.
Add the water and let it cook till water has almost dried up.
Simmer for another 5 minutes, or till all the water has been evaporated and your meat is cooked.
The end product should be fairly dry.
Garnish with Cilantro and serve Hot.

Happy Eating ☺

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Malai Kofta – Vegetarian Meatballs

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Ingredients for Kofta – Vegetarian Meatballs:
1 cup Paneer cubes
2 big Potatoes
1 pack of any Steamers vegetables, I used Valley Fresh Steamers – Valey Blend with Broccoli, Carrots, Cauliflowers tossed in a garlic butter sauce.
½ a cup of Bread Crumbs
¼ tsp of Red Chili Powder
¼ tsp of Turmeric Powder
1 tsp of Coriander Powder
1 tsp of Cumin Powder
Salt to taste
A little bit of corn flour to coat prior to frying

Method:
Boil the Potatoes and cut in small cubes.
Steam the Vegetable packet.
Pulse the Paneer, Potatoes and Steamed Vegies in a food process till a nice texture is created. (Mix will be creamy but not watery).
Add the bread crumbs and spices and mix well.
Put a little bit of oil on your palm and make the meatball as shown in the picture above.

I used only half the mixture to make my meatballs and saved 1 tbs to add to the gravy, and the rest to make Cutlets.

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Once the meatballs are made, lightly coat the meatballs with corn flour. As shown in the picture above.

Shallow fry in oil till the meatballs turn reddish brown, (you can fry till golden brown if preferred).

Remove and let it rest on a paper towel.
If you see a little bit of the corn flour on the fried meatballs do not worry about it.

Ingredients for the gravy:
1-1/2 Onion – Chopped
2 Tomatoes – Chopped
2 Green Chilies – Chopped
1-1/2 tsp of Cumin Seeds
½ tsp of Red Chili Powder
¼ tsp of Turmeric Powder
½ tsp of Cumin Powder
½ tsp of Coriander Powder
(if you like Garam Masala, please add ¼ tsp of Garam Masala)
1 tsp of Ginger & Garlic Paste
½ a cup of Vegetable Broth
1tsp of butter
¾ cup of 2% Milk – (You can use Heavy cream if you like)
3 tbs of Oil
A pinch of Dried Kasoori Methi – Dried Fenugreek leavs

Method:
Heat 2 tbs of Oil in a pan
Add 1 tsp of Cumin Seeds
Let it sputter
Add the chopped Onions
Cook till golden brown
Add chopped Tomatoes and Green Chilies
Let it cook for 2 minutes till tomatoes become soft
Add the Ginger & Garlic paste and let it cook till the raw smell disappears
Add the remaining Spices – (Red Chili, Cumin, Coriander, Turmeric)
Add 1 tsp of the Kofta (Vegetable Meatball) mix to the gravy.
Cook for a few minutes.
Add the Vegetable Broth and let it cook for another minute.
If needed you can add some water to get desired consistency. (Gravy should be a little thick and not too watery).
Once a nice aroma begins to emit, pour the gravy into the food processor and create a nice blend (this is done to avoid having solid pieces of Onions, Tomatoes and Green Chilies).

In the same pan as before, add 1tbs of oil and another ½ tsp of Cumin Seeds.
Add 1 tsp of butter.
Once the butter has melted, add the gravy back to the pan and let it cook for a minute.
Add the milk.
Grind the dried Fenugreek leaves with your palm and add it to the gravy – This gives the gravy a nice buttery taste without too much fat.
Add the Kofta balls (Vegetarian Meatballs) to the gravy slowly and turn off the heat.
Let the gravy soak into the Meatballs for a few minutes before serving.

Garnish with Chopped Cilantro and eat with Rice or Hot Naan ☺

Paneer Cutlets:

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For the Cutlets:
To the remaining Kofta (Meatball) mixture,
Add 1 cup of Chopped Cilantro
½ a tsp of Ground Black Pepper
(Add a little extra salt if too much wasn’t added earlier)
Mix well
Make Cutlets (as per desired shape)
Dip in 1 egg (beaten)
Roll in Bread Crumbs
And shallow fry.
Please be very careful while frying as this mixture contains Paneer and is very delicate and can break easily.

Happy Eating ☺

Recipe for Malai Kofta adopted from VahRehVah Chef.

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Mixed Vegetable with Egg – Thai Fried Rice.

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Ingredients:

2 cups of white rice – a couple of days old works best.
½ a cup of Mixed Vegetables – if frozen – defrost in Microwave.
1 stalk of Green Onions
½ an Onion
1 tbs Kikkoman Soy Sauce
1 tbs Golden Mountain Seasoning Sauce (Fish sauce is generally used to make Thai Fried Rice. Those (like me) who don’t like fish sauce – Golden Mountain Seasoning Sauce is a great substitute – Tuong Gia Vi, can be found at your local Asian market).
1 tbs Huy Fong Sriracha Hot Chili Sauce – this can be reduced as per your taste. I like my food spicy.
1 tbs of Ginger and Garlic paste
1 tbs Olive Oil
2 Large Eggs
¼ tsp Black Pepper
¼ tsp of Red Chili powder
Salt to taste

Heat a non-stick wok with the Olive oil
Add chopped onions
Fry till opaque
Add the Ginger/Garlic paste
Add the Mixed vegetables
Let it stir-fry for a few minutes
Add the Hot sauce, Black Pepper, Red Chili powder, Soy Sauce and Seasoning Sauce and let it fry for a few minutes.
Add two eggs to the side as shown in the picture.

Make sure to push the vegetables to the side and then break the eggs and slowly mix the vegetables little by little into the egg.

Let it scramble for a minute

Add the cooked white rice
Add the Green Onions.

Mix well.

Serve Hot.

Happy Eating ☺

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