butter paneer masala

Ingredients

100 gms butter
500 gms paneer (cottage cheese) cubes
1 cup onion paste
1 tbsp ginger-garlic (adrak-lehsun) paste
1/2 cup tomato puree
1 1/2 tbsp chilli powder
2 tsp garam masala
2 tsp sugar
salt to taste
50 ml fresh cream

For The Garnish1 tbsp chopped coriander (dhania)

Method

1. Heat 1/2 the butter in a pan, add the paneer and saute till it turns to golden brown in colour.
2. Remove from the flame and keep aside.
3. Heat the remaining butter in the same pan, add the onion paste and ginger-garlic paste, mix well and saute for 5 minutes on medium flame.
4. Add the chilli powder, garam masala, sugar, salt and tomato puree, mix well and cook for 5 minutes.
5. Add the paneer and 150 ml water, mix well and simmer for 5 minutes.
6. Add the cream and simmer futher for 2 minutes.
7. Serve hot garnished with coriander.

palak kadhi

Ingredients

1 cup low-fat curds (dahi) , whisked
2 tbsp besan (bengal gram flour)
1 cup roughly spinach (palak)
1 tsp cumin seeds (jeera)
1/4 cup onions , chopped
1 tsp ginger-green chilli paste
a pinch turmeric powder (haldi)
1/4 tsp chilli powder
2 tsp oil
salt to taste

Method

1. Combine the curds and gram flour in a deep bowl and whisk till the mixture is smooth. Keep aside
2. Heat the oil in a deep kadhai, and add the cumin seeds.
3. When the seeds crackle, add the onions, curds-bengal flour mixture, chilli powder, turmeric powder, ginger-green chilli paste and and cook for 1 minute.
4. Add the salt and allow it to boil, whiel stirring continously.
5. Add the spinach, 1/2 cup water and cook for 3 to 4 minutes, while stirring occasionally.
6. Serve hot with steamed rice or parathas.

lemon and pepper chicken

Juice of 1 lemon

2 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon black peppercorns, crushed

4 chicken breasts, skinless and boneless

Salt

In a shallow glass baking dish combine fresh lemon juice with olive oil, garlic and crushed peppercorns. Mix together with a fork. Place chicken breasts in baking dish and turn several times to coat with mixture. Let marinate for 30 minutes. Heat an indoor iron grill pan or outdoor grill until very hot. Sprinkle chicken breasts with salt and cook for 3 to 5 minutes on each side or until cooked through.

daal dhokli

Ingredients

For The Dhoklis1 cup whole wheat flour
1 1/2 tbsp besan
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/4 tsp asafoetida
1 tbsp oil
1/4 tsp carom seeds (ajwain)
salt to taste

For The Dal1 cup toovar (arhar) dal
2 tbsp ghee
1 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
5 curry leaves (kadi patta)
2 cloves (laung / lavang)
2 mm (1") piece cinnamon (dalchini)
1 bayleaf (tejpatta)
2 round red chillies (boriya mirch)
1/4 tsp asafoetida (hing)
5 kokum , soaked
5 tbsp jaggery (gur)
1/2 tsp turmeric powder (haldi)
1/2 tbsp lemon juice
2 green chillies slit green chillies
1/2 tsp chilli powder
1 tsp grated ginger (adrak)
2 tbsp boiled peanuts
salt to taste

The Garnish
4 tbsp finely chopped coriander (dhania)

Method
For the dhoklis

Combine all the ingredients in a bowl and knead into a firm dough using enough water. Divide the dough into 5 equal portions and roll out each portion into thin chapatis [approx. 200 mm. (8”)]. Heat a non-stick tava (griddle) and gently cook each chapati till light brown spots appear on both the sides. Cool and cut each chapati into diamond or square shapes and keep aside.

For the dal

Clean, wash and drain the dal. Combine the dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.

Allow the steam to escape before opening the lid. Remove and blend it till smooth using a hand blender and keep aside. Heat the ghee and oil in a deep kadhai, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf, round red chillies and asafoetida, mix well and sauté on a medium flame for 1 minute.Add the dal, 3½ cups of water, kokum, jaggery, turmeric powder, lemon juice, green chillies, chilli powder, ginger, peanuts and salt and mix well. Bring to a boil and simmer for 10 minutes while stirring once in between. Keep aside.

How to proceed

Just before serving, boil the dal, slowly add the dhokli pieces one by one, and mix gently. Simmer for 5 to 7 minutes, while stirring occasionally. Serve hot garnished with coriander.

baked pasta

 

 

 

 

 

Ingredients

• 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes
• 4 cremini mushrooms, halved
• 1 yellow onion, peeled and sliced into 1-inch strips
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix or herbs de Provence
• 1 pound penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 1 cup grated fontina cheese
• 1/2 cup grated smoked mozzarella
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated Parmesan, plus 1/3 cup for topping
• 2 tablespoons butter, cut into small pieces

Method

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

soya chili

1 small cup of soya chunks
8 flakes of garlic
4 to 5green chillies
1small sized capsicum, finely chopped
2 to 3 tbsp chopped spring onions
4 tbsp oil
little coriander (dhania) leaves

Method

Soak soya chunks in warm water and salt for 15 mins and give one pressure to it.Cool and squeeze out all water and soak it in a large bowl.Mix all ingrdts of the marinade in it set aside for 15 mins-in a heavy bottom pan or kadai.Heat 2 tbsps oil and fry the soya chunks for 5 mins till dry.Meanwhile in a pan take remaining 2 tbsps oil and fry the soya chunks for 5 mins till dry,

Meanwhile in a pan take remaining 2 tbsps oil and fry garlic,.Then add green chilly ,and onion to it frt for 2 mins add capsicum fry for a min- addThis to chunks and fry for 5 mins add spring onions and serve hotSprinkling fresh corriander leaves on top and little pepper.

sabudana vadas

Ingredients

1/2 cup sago (sabudana)
1 cup boiled and mashed potatoes
1/4 cup rajgira flour
1 tsp grated ginger (adrak)
1 to 2 green chillies, chopped
1/2 tbsp lemon juice
2 tbsp chopped coriander (dhania
salt  to taste

Method

Wash the sabudana. Drain and keep aside for about 2 hours. If necessary, sprinkle a little water to moisten the sabudana.

Mix the sabudana along with all the other ingredients and knead lightly to form a soft dough.

Divide the mixture into 12 equal portions. Shape each portion into a round and flatten slightly.

Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.

Serve hot with green chutney.