Gobi taka tak (Yummy Cauliflower)

Gobi taka tak (Yummy Cauliflower)
Gobi is a versatile vegetable. It can be used to make yummy parathas, crunchy pakoras or just awesome vegetable side dish. I like it because its fridge life is little longer than other veggies and it is available all year-round. This  recipe is requested by Sonal, a good friend of mine. So this is for you, Sonal. Enjoy!
Ingredients:
For Gobi taka tak [6 servings]
Gobi (Cauliflower) whole – 1 cut into florets(not too small)
Potatoes – 2 (peel and cut long slices)
Onion -1/2 chopped
Fresh chopped Garlic -1/2 tbsp
Fresh chopped Ginger – ½ tbsp
Tomato – 1 medium (finely chopped)
Green chili – 1 (cut into 4 pieces-lengthwise)
Cilantro -1 tbsp (finely chopped)
Olive oil – 2 tbsp

Dry Spices:
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Kitchen king masala – 1 tsp
Salt as per taste

Method:

• Cut the Gobi into florets and wash thoroughly. Keep in a colander for few minutes to drain all the water from the florets. Peel and cut potatoes as directed and keep aside.
• In a pan, heat 2 tbsp oil. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add chopped onions to it. Sauté for 2 minutes and add sliced potatoes. Sauté for another 2-3 minutes, add chopped garlic, mix well and cover the pan with the lid. Turn the heat to medium-low for 2 minutes. (Potatoes should be half done). Add chopped tomatoes and keep sautéing for few minutes.
• Add Gobi florets to the pan. Add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder and salt). Mix carefully without mashing Gobi or potatoes. Keep it half covered for few minutes and then mix again. Sauté till the florets are golden and fully done.

Garnish:
Garnish with chopped cilantro.
Enjoy hot with fresh roti or paratha.

Arbi Masala (dry)

Arbi Masala (dry)
Arbi is a root and also known as Taro and Cola cassia. Brown and rough outside and white-buttery inside. Few of my friends requested the recipe, so it’s for you all Dear friends. One good thing about this veggie is that it can be stored for about 3-4 weeks (raw).

Ingredients:
For Arbi Masala [6 servings]
Arbi whole – 1.5lbs fresh
Onion -1/2 sliced
Fresh chopped Garlic -1/2 tbsp
Fresh chopped Ginger -1/2 tbsp
Tomatoes -1 chopped finely
Olive oil – 4 tbsp

Dry Spices:Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Carom Seeds (Ajwain) – 1tsp
Asafoetida (Hing) powder -1/4 tsp
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Salt as per taste

Method:

• Peel the Arbi root and cut in long slices. Wash the slices and dry it thoroughly with the kitchen towel.
• In a pan, heat 2 tbsp oil. Add sliced Arbi and shallow fry it, when its half done take it out of oil, press the slices and again fry it till it turns light golden. This way it will be really crunchy for long. Keep fried Arbi aside.
• In the same pan heat 1 tbsp oil again. Add cumin seeds, mustard seeds, carom seeds and asafoetida powder. When it crackles, add sliced onions to it. Sauté for 4 minutes and add chopped garlic, ginger and fry for another minute. Then add chopped tomatoes, mix well and cover the pan with the lid. Turn the heat to medium-low for 5 minutes.
• Add fried Arbi to the pan and add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder and salt). Mix everything and again half-covered, keep on the medium heat for 3-4 minutes.

Serve hot with fresh roti or paratha.

Super Nutritious Vegetable Cutlets

Super Nutritious Vegetable Cutlets

Cutlets are perfect snack for everyone. These cutlets can be used in breakfast, lunch as a burger, evening snack with tea-/lemonade or as an appetizer before formal dinner. Kids love this easy to eat snack in their lunchbox too. So try this healthy and tasty snack anytime of the day.

Ingredients:For Vegetable Cutlets [20 cutlets] Green beans -1/2 cup chopped
Corn kernels – 1/2 cup frozen or fresh
Carrots-1/2 cup chopped
Peas- 1/2 cup
Cabbage-1 cup finely chopped
Potatoes – 3 medium
Bread slices- 3
Cashews- 1/3 cup chopped
Walnuts- 1/3 cup chopped
Cilantro -1/3 cup chopped
Ketchup-1 tbsp
Suji (Semolina)- ½ cup coarse

Dry Ingredients:
Chaat Masala – 1 tbsp
Red chili powder – 1 tsp
Amchur(Dried mango powder) -1 tsp
Garam masala -1 tsp
Roasted Cumin seeds – 1 tsp (powdered)
Salt as per taste

Method:

• Cut green beans and carrots accordingly and add corn kernels (or you can use mixed vegetables for the frozen section) in a bowl.
• Peel and cut potatoes in chunks. Pressure cook cut vegetables, peas and potatoes till done.
• In a large bowl, combine boiled veggies, chopped cabbage, bread slices, chopped nuts, ketchup and all dry ingredients and mix well.
• Oil your palm, take lemon sized mixture and flatten it in desired shape.
• In a plate sprinkle suji and cover the cutlets with it on both the sides.
• Shallow-fry the cutlets using very little oil.

Serve hot with ketchup or green chutney.

Chili Paneer

Simply flavorful and yummy Indo-Chinese entrée. This recipe calls for some heat, which adds the unique flavor to the recipe.

Ingredients: For Chilli Paneer [6 servings]

To make paneer batter:
Corn flour – 1.5 tbsp
Maida (All purpose flour) – 1/2 tbsp
Black pepper -1 pinch
Salt to taste
Oil for frying paneer-2 tbsp

For Chili Paneer:
Paneer (Indian cottage cheese) – 1 lbs, cut into thick long strips
Sweet onion – 1 medium size, cut into squares
Capsicum (Green bell pepper) – 1 cup, cut into squares
Ginger- 1 tbsp minced
Garlic – 1 tbsp minced
Soy sauce- 1.5 tbsp
Hot and sour Sauce-1 tbsp
Maggi hot and sweet Sauce – 1 tbsp
Garlic chili sauce -1 tbsp
Sugar -1 tsp
Oil for stir frying -1 tbsp
Salt to taste

Method:

• Cut paneer into thick long strips. Keep aside.
• In a bowl take corn flour; add Maida, a pinch of black pepper and salt. Add water and make a runny batter.
• Heat 2 tbsp of oil in the pan. Cover the paneer cubes in the above batter and fry it. Towel-dry the fried paneer pieces and keep aside.
• Heat 1 tbsp of oil in the pan. Add minced ginger-garlic to it. Sauté for a minute. Add onions, bell pepper and fried paneer. Stir fry on high heat for 2 minutes. Add soy sauce, Hot & sour sauce, Garlic chili sauce, Maggi hot and sweet sauce, sugar and salt. Keep stirring for couple of minutes.

Garnish:

Garnish Chili Paneer with cut spring onions and serve hot. Enjoy with hot steamed basmati rice or sticky rice.

Note: You can increase or decrease the amount of sauces according to your taste.

Colorful Carrot Salad

Colorful spring brings color to the food. This salad is perfect for bright, warm days. You can pack this for the picnic or the lazy afternoon lunch in the backyard. Salads are the best compliment to any meal. This colorful and healthy salad is even appealing to the kids. So here comes the simple yet flavorful recipe of Carrot salad.

Ingredients: For Colorful Carrot Salad [4 servings]
Fresh Ingredients:
Carrots – 2 cups shredded
Sweet Onions -1 cup diced
Tomatoes –  1cup diced
Cucumber – 1 cup diced
Cilantro -1/2 cup finely chopped
Lime Juice – 2 tbsp fresh

Dry Ingredients:Walnuts – ½ cup (optional)Chaat Masala* – 1 tbsp
Black Pepper – 1 tsp
Roasted Cumin seeds – 1 tsp (powdered)
Sugar – 1 tsp
Salt as per taste
Method:

• Prepare the fresh ingredients. Shred the carrots, peel and dice the cucumber and onions, dice the tomatoes and finely chop the cilantro. Also chop the walnuts for crunch in the salad (optional). Keep aside.
• In the salad bowl, add diced onions, tomatoes, cucumber, carrots, walnuts and cilantro. Mix gently.
• Now add lime juice, chaat masala, freshly grounded black pepper, roasted cumin seed powder, sugar and salt. Mix the salad again.
• Serve fresh with any meal or just as an anytime snack .

*Chaat Masala is easily available at all Indian grocery stores.

Mutterwala Baigan Bharta [Roasted Eggplant /w Peas]

Mutterwala Baigan Bharta [Roasted Eggplant /w Peas]
Baigan Bharta can be enjoyed year round. Even if you don’t like eggplants or baigan, I’m pretty sure you like baigan bharta. Baigan with mutter (peas) is a perfect combination.
Ingredients:
For Mutterwala Baigan bharta: [6 servings]
Baigan [Eggplant] – 1 big
Peas -1 cup (fresh or frozen)
Onion -3/4 cup chopped
Tomato-1 cup chopped finely
Fresh chopped Garlic -1/2 tbsp
Fresh chopped Ginger -1/2 tbsp
Green chilies- 1tsp finely chopped
Cilantro -1/4 cup finely chopped
Olive oil -2 tbsp

Dry Spices:
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Everest Kitchen king masala-1/2 tsp(for extra flavor)
Salt as per taste

Method:

• Wash whole baigan [Eggplant] thoroughly under running water, dry it using a kitchen towel. Then apply a thin layer of oil on it.
• Roast the baigan [eggplant] directly on the stove (gas or electric) for at least 20-25 minutes on medium high. In between rotate it so that it gets cooked all the way.
• Once baigan [eggplant] is all done, cool it and peel the outer skin. Then in the food processer, just pulse it for couple of times. It becomes mostly smooth. If you like chunky bharta, just run your knife through the roasted and peeled eggplant.
• Thaw frozen peas in microwave for 3 minutes.
• In a pan, heat 2 tbsp oil. Add cumin and mustard seeds. Let it crackle. Add asafoetida powder. Then add chopped onions and sauté it, till it turns translucent and light golden. Add chopped green chilies, garlic and ginger to it. Sauté for 2 minutes. Add peas and fry for 3-4 minutes. And cover the pan for 3-4 minutes.
• Finally add processed baigan and chopped tomatoes to the pan. Also add turmeric powder, red chili powder, coriander powder, garam masala and salt.
• Mix it all together and sauté it for 5 minutes. When you see the moisture is all gone and the bharta no more sticks to the pan, it is done.
• For final step add kitchen king masala and garnish with chopped cilantro.

Just before eating add some lime juice and it tastes awesome.
Enjoy hot with fresh roti or paratha.

Paneer Butter Masala

Paneer Butter Masala

As the name suggests, this recipe consists of flavored paneer cubes dipped in rich, creamy absolutely smooth gravy. This special gravy has cashews, heavy cream (nobody can go wrong with these ingredients) and all spices for great flavor.It is also one of the most requested entrees in Indian cuisines.

Ingredients: [for 6 servings]

Paneer – 1 lbs

For sauce or gravy:

Onion - 1 (pureed)
Tomato puree - 1 cups
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Paneer - 2 tbsp grated
Cashew nuts - ¼ cup powdered
Green chili - 1 tsp (finely chopped) [OPTIONAL]
Heavy cream - 3/4 cup
Olive oil – 1 tbsp
Butter - 1tbsp
Sugar/Honey - 2 tsp

Dry Spices:

Whole garam masala - 1 tbsp
Cumin - 1 tsp
Turmeric Powder - ½ tsp
Red chili powder - ½ tsp
Coriander powder - ½ tsp
Garam masala powder - ½ tsp
Tandoori masala - ¼ tsp
Salt as per taste

Method:

• Cut paneer in triangles put some salt and tandoori masala on paneer pieces and keep aside for at least 20 minutes.
• Very lightly shallow fry paneer cubes in 1 tbsp of oil. Keep aside.
• Heat olive oil in a pan. Add whole garam masala. Let it crackle. Add cumin to it. Then add pureed onions and sauté them, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
• Add tomato puree, turmeric powder, red chili powder, coriander powder, garam masala powder and salt. Add grated paneer and cashew nut powder to the gravy. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add honey to it. Stir in heavy cream and simmer for 10-15 minutes.
• Add Paneer pieces to the gravy. Simmer for another 5 minutes.

Enjoy with fresh naan, paratha or steamed basmati rice.

Refreshing Corn Salad…….spring is almost here!

Refreshing Corn Salad…….spring is almost here!
Salads are the best compliment to any meal. Since this morning I saw new life to my plants, bright sunny sky and fresh breeze, I crave for something fresh and tangy for my palate. So here comes the simple yet flavorful recipe of Corn salad.

Ingredients:
For Corn Salad [4 servings]
Corn kernels – 3 cups (frozen or fresh)
Potatoes – 2
Sweet Onions -1
Tomatoes- 2
Cilantro -1/2 cup
Lime Juice – 2 tbsp fresh

Dry Ingredients:Chaat Masala – 1 tbsp
Black Pepper – 1 tsp
Roasted Cumin seeds – 1 tsp (powdered)
Sugar – 1 tsp
Salt as per taste


Method:

• Thaw frozen corn kernels in microwave for 2 minutes.
• In a covered sauce pan, cook the fresh or thawed corn kernels for 5 minutes. Cool it down.
• Boil the potatoes, peel and cut into small pieces. Chop sweet onions and tomatoes finely. Clean and chop cilantro finely as well.
• In a salad bowl, add cooked corn kernels, chopped sweet onions, potatoes, tomatoes and cilantro. Mix gently.
• Now add lime juice, chaat masala, freshly grounded black pepper, roasted cumin seed powder, sugar and salt. Mix the salad again.

Serve fresh with any meal or just as an anytime snack

Cashew nut stir-fried vegetables with Paneer

A Simple and flavorful vegetarian delight. Absolute favorite for even hard to please crowd!

Ingredients:
For Stir-Fried Vegetables [6 servings]
Paneer (Indian cottage cheese) – ½ lbs, cut into bite-size cubes
Sweet Onion – 1/2 medium size, sliced
Capsicum (Green Bell pepper) – 1 cup, sliced
Mushrooms (any variety) -1/2 cup, sliced
Baby corn-1/2 cup, cut into halves
Carrot – ½ cup, cut into thin stripes
Water Chestnuts – 1 can
Snow peas – ½ cup
Green beans-½ cup, cut into bite size pieces
Cashew nuts -1/2 cups, halves
Ginger- 1 tsp minced
Garlic- 1 tsp minced
Soy Sauce- 1.5 tbsp
Honey -1 tbsp OR Brown Sugar – 1 tbsp
Lime Juice- 1 tbsp
Kung Pao Sauce- 1tbsp
Maggi Hot and Sweet Sauce – 1 tsp
Garlic chili sauce -1 tsp
Oil for stir frying -2 tbsp
Salt to taste

Method: 

• Prepare all the vegetables as directed.
• Cut paneer into small bite size cubes and shallow fry it. Keep fried paneer aside.
• Heat the wok and add 2 tablespoons oil. When the oil is hot, add the minced ginger and  garlic and stir-fry briefly until aromatic.
• Add onions and carrots first and stir fry on high heat for 30 seconds.
• Add rest of the vegetables and stir-fry for another 2 minutes. Add fried paneer cubes to it.
• Stir in Soy sauce, Kung Pao Sauce, Maggi Hot & Sweet sauce, Garlic chili sauce, Lime juice, honey (or brown sugar) and salt. Cook for a few more seconds.

Serve hot with steamed rice or noodles and Enjoy.
Note: You can increase or decrease the amount of sauces according to your taste.