Beetroot Rice

                                                                                                                                                   

                                                                                                                                                                                                                       

If you have never had this dish before you might find the shocking pink colour  a bit startling. Go beyond that however and you will love it! Believe me, it is not one of those fad dishes that just look exotic! Beetroot Rice is truly special on all counts...appearance, taste and nutrition.

I nearly always have beetroot in my refrigerator. It helps that it doesn't spoil fast and can be stored for a long period of time. I enjoy adding beetroot to salads, making raita ( spiced yoghurt) with it, or blending it for a yummy drink. Occasionally I make beetroot sandwiches, cutlets, or like this time, Beetroot Rice.

One day last week, after a heavy tea which left appetites low, a light dinner seemed like a good idea. A quick peek in the fridge revealed cooked rice and boiled beetroot. Without expending much effort ( my energy levels were also low!!), I rustled up this delicious Beetroot Rice. It was perfect! Just what one could wish for! Light, aromatic and totally satisfying!

Ingredients: 
1/2 cup boiled beetroot, grated
3 cups cooked rice
1/2 cup onion, sliced and fried crisp
1 green chilly, finely chopped
1 inch ginger, finely chopped
Salt to taste
1 tsp lemon juice
1 tbsp oil
1 tbsp butter
1 tsp mustard seeds
1 tsp  urad dal ( split, dehusked black gram)
Few curry leaves

Method:    Cook rice and let it cool completely.  Fry sliced onions till brown and crisp. Boil beetroot in plenty of water till soft, remove skin and grate. Finely chop ginger and green chilly.

In a heavy bottom pan heat butter and oil. Add mustard seeds and  urad dal. When they begin to splutter add ginger, green chilly, curry leaves and fried onion. Stir for few seconds and then add cooked and cooled rice, boiled and grated beetroot, lemon juice and salt.  Lower flame, cover and let it cook for a couple of minutes. Serve hot.

If you like you can add some vegetables to the Beetroot Rice. Veggies like potatoes, green peas,carrots, french beans etc would go very well with it. Enjoy it as a one pot meal with a raita or serve it as a side dish along with other dishes.

Mughlai Veg Korma

                                                                             

There was a time when I used to be addicted to TV shows...serials, reality shows, award shows... I used to watch them all! Thankfully I got over that phase. Now, when I do switch on the TV, I tend to choose food based shows. I find them comforting to have on while I am cooking or doing something. And, I have to admit, I have learned quite a bit from them too. Despite cooking for my family for so many years, there are still so many handy tips and useful ideas one can pick up apart from new recipes.

I got this lovely recipe from  a cookery show on TV.  I loved it the very first time I tried it. It is ideal for entertaining and perfect for those times when one is in the mood for something rich and sumptuous...that gives a restaurant feel.

Ingredients: 

1 cup cauliflower, cut in florets
1/2 cup french beans, cut in small pieces
1/2 cup carrots, cut in small pieces
2 tomatoes, pureed
1 onion, chopped
2 tbsp tomato paste
1 tbsp ginger garlic paste
2 tbsp oil
1 tsp cumin powder
1 tsp coriander powder
1 tsp  Kashmiri chilly powder
1/2 tsp turmeric powder
Salt to taste
1 tsp whole spice powder ( garam masala powder)
1 tsp kasuri methi
1/4 cup cream
15 cashew +1 tbsp raisins soaked and ground
Fresh coriander leaves to garnish

Method:   Cut the cauliflower in florets.  Cut the french beans and carrots in small pieces. Finely chop onion and puree the tomatoes with little water. Soak cashew and raisins in little water and then grind coarsely.

In a heavy bottom pan heat oil and add the onion. Saute till onion turns light brown. Add ginger garlic paste. Stir for half a minute. Add tomato puree, turmeric powder, chilly powder, coriander powder, cumin powder, salt and whole spice powder. Mix well. Add the tomato paste and a tbsp or two of water. Cook for a couple of minutes. Add the vegetables....cauliflower, carrot and french beans. Saute for two minutes and then add 1/2 cup water, lower heat and cover. Cook until the vegetables are still crunchy but softened. Add the cashew and raisin paste. Stir. Lastly add the kasuri methi  and cream. Garnish with coriander leaves and serve hot.

Dal Tadka

                                                                           

The first recipe my elder daughter asked for when she went to study abroad was of "dal". Apart from being an intrinsic part of diet for most Indians, it is comfort food! There is nothing like dal chawal (lentils and rice) after a few days of being  away or  having to eat out. It is almost synonymous with home. On a practical level,  it provides the proteins in the diet which is vital to the many vegetarians among us.

While there are many ways to cook dal, the recipe I am sharing here is simple yet delicious. You can follow this recipe to cook  any of the yellow lentils like toor dal (arhar dal), moong dal or lal masoor dal. You can even mix two types of dal and make this recipe.  It's a good idea to eat the different types of dal and not just stick to one type.

"Tadka" basically refers to the tempering of a dish at the conclusion of cooking.  It helps infuse flavour to any dish and is very common in Indian cooking. It gives a sort of finishing touch which leaves a lingering aroma.

I am sharing this recipe especially for my younger daughter's friend who is fond of Indian cuisine and enjoys trying out different recipes.  Hope you like it Maria!

Ingredients:

1/2 cup toor dal (arhar dal / split pigeon peas)
1/4 tsp turmeric powder
salt to taste
1 1/2 cups water

For tempering

1 tbsp ghee or oil
1/2 tsp cumin seeds
1/2 tsp garlic, finely chopped
1 inch ginger, finely chopped
1 small tomato, finely chopped
1 small onion, finely chopped
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chilly powder

Fresh coriander leaves to garnish

Method: Soak dal in water for 15 to 30 minutes. Finely chop tomato, onion, garlic and ginger. Wash and chop fresh coriander leaves.

Wash  dal and put into a pressure cooker with salt, turmeric powder and water.  Close the cooker and place on the gas stove.  After the first whistle, lower flame and cook for 5 minutes. Let the steam release before opening the cooker.

Heat ghee or oil in a heavy bottom pan and  add the cumin seeds.  When it begins to crackle add garlic and ginger. Saute lightly without browning. Add onion and stir till translucent and then add tomato. Also add red chilly powder, cumin powder and coriander powder. When the tomato softens add the cooked dal and mix gently.  Serve hot garnished with coriander leaves.

You can adjust the thickness of dal to suit you. Add some warm water if you like it runny or let it boil for a while if you want it really thick.  Generally thicker dal is preferred if eating with chapati (Indian flatbread) and a thinner version if paired with rice.

Nankhatai / Indian Shortbread

                                                                             

                                                                         


Back in my school days, I had a classmate whose mother made the most divine Nankhatai.  I used to look for reasons to visit my friend, just so I could have the Nankhatai her mother made so regularly! After a while, it was not enough to just enjoy the Nankhatai at my friend's place. I was keen to learn how to make them too ( so I could have an unlimited supply at home also). With the guidance of my friend's mother  I was soon able to master this easy recipe. I still remember the thrill when I took out the first batch of  Nankhatai from the oven! I was so proud and the feeling just grew when the Nankhatai got appreciated by family and friends!  Apart from the basic cake recipe this was one of the earliest things I learnt to bake.

I had almost forgotten about this recipe. A  chance mention of it brought it to mind and I made it again after ages. I am so happy  I did. They bring back lovely memories of days gone by. And, are just as delightful as I remembered!! If  you would  also like to enjoy these delicious eggless Indian cookies, then do try this  recipe.

Ingredients:

1 cup flour
1 tbsp sooji ( semolina)
1/2 cup sugar
1/2 cup ghee
Pinch of salt
1/4 tsp baking soda
1/2 tsp cardamom powder

Method:   In a bowl sieve flour. Add sooji, salt, baking soda and cardamom powder. In another bowl mix together the sugar and ghee. The ghee should be at room temperature, grainy and soft but not melted. Beat till light and creamy with a whisk or electric beater. Add the dry ingredients gradually and fold it in with a spatula. Do not knead. It should just come together. Cover bowl with a cling film and place in refrigerator for an hour.

Take out the dough from refrigerator and pinch off small lemon sized balls, flatten lightly and mark a cross on top, using a knife. This helps the Nankhatai to expand while baking. Place on a baking tray and bake at 180 C in a preheated oven for 10 to 12 minutes.

To check if  ready, see if you can easily shift the Nankhatai. If it is done you will be able to move it. Take out and place on a wire rack. The Nankhatai will firm up further after a while. Let them cool completely before storing in an airtight container.

Important to let dough rest for sometime in refrigerator as it becomes easier to shape and also leads to better texture. If you like you can sprinkle  pista, cashew or glazed cherry on top of Nankhatai. Instead of using store bought cardamom powder or grinding it separately  I prefer to grind whole cardamom ( including shell) in the mixer with sugar and then sieving it. I feel this gives a far better flavour.


                                                                               

Egg Curry

                                                                       

I hadn't had  Egg Curry in a really long time. Truth be told, I had quite forgotten about this dish! Last weekend however my husband was in a mood to cook and he decided to make egg curry.  It turned out so finger lickin' good that I decided I just had to share this recipe. It is a great meal option I think ...very healthy and delicious. I am definitely going to be making this more often for sure.

I love it when my husband takes over the kitchen. Not only do I get a break but I get a royal treat!!

Ingredients:

4 eggs
2 onions
2 tomatoes
2 tbsp tomato paste
1 tbsp ginger garlic paste
1 tsp cumin seeds
1 tsp red chilly powder
1/2 tsp turmeric powder
Salt to taste
1tsp kasuri methi (dried fenugreek leaves)
1 tsp coriander powder
1 tsp  garam masala powder ( whole spice powder)
Whole spices: 2 cloves, 1 bay leaf, 2 green cardamom, 1 inch cinnamon
3 tbsp oil
Coriander leaves to garnish

Method:   Boil eggs. Peel and cut in two. Finely chop one onion. Puree one onion with the tomatoes, ginger and garlic.

Heat oil in a heavy bottom pan  and add cumin seeds, cinnamon, cardamom, clove and bay leaf. As soon as they start spluttering add onion and saute till light brown. Add the  onion,tomato, ginger and garlic paste along with red chilly powder, turmeric powder, salt and coriander powder. Also add tomato paste and a tbsp of water. Stir till oil separates. Add warm water as required for the curry. Lower flame and let it simmer for few minutes. Add kasuri methi and garam masala powder. Gently add the eggs. Allow to cook for couple of minutes and close.  Garnish with coriander leaves and serve hot.

If you like you can leave the eggs whole and not slice in half as I have done. Also, you can fry whole eggs lightly in oil before adding to curry. I prefer to add eggs just at the time of serving so the eggs stay firm and the curry doesn't take on the smell of eggs.

Soya Palak Paratha / Soya Spinach Wrap

                                                                       

If there was one thing I learnt when cooking for my kids,  it was that I could not presume to know their food choices beforehand.  I could make something truly special, that I used to adore as a kid, and they would turn up their noses at it. Or, I  would be almost sure that they might not like some recipe, and they would eat it with relish!!  Kids can be so unpredictable!!  All one can do is to  keep trying out different recipes and be prepared for some hits and some flops.

One of my successful recipes...which my kids liked... was this soya stuffed palak paratha. It is a complete meal in itself and as healthy as it gets! If you are looking for a nutritious and tasty recipe then this is it!

Ingredients: 

For Palak Paratha
1 cup chopped palak ( spinach)
2 cups whole wheat flour
1 tbsp oil
Salt to taste
1/2 tsp red chilly powder
1/2 cup water
Oil to make paratha

For Soya Filling
1/2 cup soya granules
1 onion, chopped fine
1 tomato, chopped fine
1 tbsp ginger garlic paste
1 capsicum, cut in small cubes
2 tbsp oil
1/2 tsp cumin seeds
1/2 tsp red chilly powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
Salt to taste
1 tsp kasuri methi
1/2 tsp whole spice powder ( garam masala)

Method:    To make the palak paratha : Wash the spinach well and chop roughly. Heat 1/2 cup water in a pan and when it starts boiling add the spinach.  When spinach starts wilting close flame. Drain spinach and keep the water too in which spinach has been boiled. When spinach cools down blend using reserved water as required to form  a smooth paste. Add the spinach paste to wheat flour. Also add salt, red chilly powder and oil. Mix well and knead into a soft dough. If required use the remaining water in which spinach was boiled.

Pinch off  a lemon sized piece from the prepared dough and roll out  a small circle on a floured board using a rolling pin. Heat a tawa ( griddle/ flat pan) and place palak paratha on it. When it is cooked on one side, flip to the other side. Apply little oil on the cooked side and then flip to apply on the other side too. Remove when both sides are well cooked. Prepare the other parathas in a similar way.

To make the soya filling : Heat water in a pan and when it starts boiling add the soya granules and let it boil for couple of minutes. Switch off the flame and let the soya granules remain in the water for few minutes. Drain water and run the soya granules through running water. Using your hands squeeze out all water from granules and keep aside. Chop onion, tomato, capsicum.

In a pan heat oil and add cumin seeds. When it begins to crackle add onion. Saute till onion becomes translucent and then add tomato. Stir. Add the spice powders: turmeric powder, red chilly powder, coriander powder and salt. Also add ginger garlic paste. Mix well. Add the soya granules and 2 tbsp water. Let it cook for few minutes.  Add capsicum, kasuri methi and whole spice powder. Close after a minute.

To assemble:  Take a palak paratha and place the soya granules filling in the center. Roll up the paratha and secure with a toothpick. Serve.

Quick Aloo Matar Ki Tahari / Potato and Peas Rice

                                                                           

I have had to severely rein in my zest for cooking lately. Reason? Kitchen repairs that should have taken a day or two but have stretched to several days now! With the kitchen in a woeful state of disarray and workers milling around the kitchen I have had to stick to very simple dishes ,  that could be made in a restricted space and with minimum fuss.

Despite the limitations some recipes that I made during this period came out amazing. This Aloo Matar Ki Tahari is one of them.  It is a simple one pot dish with few ingredients but it tasted incredible and was so hugely satisfying that I thought it would be a good recipe to share.

Tahari is a popular dish from Uttar Pradesh which is prepared with rice and seasonal vegetables.

Ingredients: 

1 cup basmati rice, soaked for an hour
1 onion, sliced
1 potato, cut in rounds
1 cup shelled peas
2 tbsp ghee or unsalted butter
1 bay leaf
1/2 inch ginger, crushed or chopped fine
1/4 tsp turmeric powder
Salt to taste
2 cups water
1 tbsp coriander leaves, chopped
1 tsp lemon juice

Method:  Soak rice in plenty of water for an hour. Peel and slice onion. Remove skin and cut potato in rounds. Finely chop ginger or crush. Chop coriander leaves. Shell peas.

In a pan heat ghee or butter and add onion and saute till light golden. Add bay leaf, ginger and turmeric powder. Stir for half a minute. Add the potatoes and peas and stir lightly. Add rice, salt and water. Lower the flame and cover. Let it cook till all the water is absorbed and rice is cooked. Add coriander leaves and lemon juice. Serve hot.

Sabudana Kheer / Sago Pudding

                                                                           

With the festival of Navratri  currently being celebrated in large parts of India and a lot of people keeping fasts as part of the festivities, I thought this was an apt time to post this recipe of Sabudana Kheer as it is most often prepared during periods of fasting. However, you need not fast to enjoy this delicious dessert. Make it whenever you like! It is really easy to prepare and doesn't take much time.

Being light and easily digestible Sabudana Kheer is suitable to be served even to infants or invalids. The preparation does differ slightly.... as it is then cooked in water, with little milk being added later.

I remember relishing Sabudana Kheer as a little girl. I still do !!

Ingredients: 

2 tbsp sabudana ( sago)
1/2 cup water
2 cups milk
2 tbsp sugar
1/2 tsp cardamom powder
2 tbsp nuts and raisins

Method:    Wash sabudana well in plenty of water. Soak in 1/2 cup fresh water for an hour. The sabudana will swell in size and absorb most of the water. Chop nuts and raisins.

In a heavy bottom pan put milk to boil. When the milk starts boiling lower heat  and add sabudana with the water it has been soaked in. Let it simmer on low heat until the sabudana becomes transparent and milk thickens. Add sugar, cardamom powder, nuts and raisins. Mix well and close.

You can serve sabudana kheer either hot or cold. Keep in mind that the  kheer will become thicker when it cools down. So, if serving chilled, see  that there is scope for it to thicken further. Or, add half cup cold milk later if it gets too thick.

Paneer Jalfrezi

                                                                       

I may no longer  be able to cook for my kids, as they live so far away, but I continue to  take an active interest in what they are cooking or eating. When I speak to them ( which is like almost daily), one question that I invariably ask ( much to their irritation at times) is " what did you cook?" It gives me a lot of satisfaction that, despite busy work schedules, they find time to cook healthy meals for themselves. While posting this recipe I recalled that my younger daughter often makes this recipe. The reason? Because " it can't go wrong"!!

Paneer Jalfrezi is a regular on a lot of Indian restaurant menus, although the way it is made could differ vastly. You will find so many different variations of this dish that it may leave you bewildered and wondering which is the true recipe! If you like, here is what you can do... pick your favourite version and stick with it. That is what I have done! I don't remember where I got this recipe but it has been with me since forever. It is light, quick and full of flavour. And yes, it never disappoints!!
                                                                           
Ingredients:

400 gms paneer (cottage cheese)
2 medium capsicum
2 medium tomatoes
2 inch ginger
2 onions
2 dry red chillies
3 tbsp oil
1 tsp cumin seeds
1/2 tsp red chilly powder
1/2 tsp turmeric powder
1 tbsp vinegar
Salt to taste
1 tsp whole spice powder ( garam masala powder)
Coriander leaves to garnish

Method:   Peel onions and cut into half horizontally. Cut each half into four parts and separate the layers. Peel ginger and cut into julienne. Cut tomatoes and capsicum into half,  remove seeds and cut long slices. Finely chop coriander leaves. Cut paneer into finger sized pieces and place in lukewarm water.

Heat oil in a heavy bottom pan and add cumin seeds. When they begin to crackle add halved red chillies, ginger julienne and sliced onion. Saute for a minute. Add red chilly powder and turmeric powder. Mix well and add capsicum pieces. After a minute add paneer and toss.  Add salt and vinegar. Let it cook for a minute or two and finally add tomatoes and garam masala powder. Mix and close. Serve hot garnished with coriander leaves. 

Paneer Sandwiches / Cottage Cheese Toasties

                                                                                 

                                                                     


Whether you are looking for a meal on the go, a quick snack or something to eat when you are too lazy to make anything else, sandwiches fit the bill! The vast variety of sandwiches ensure that you can choose whatever you are in the mood for. It can be as elaborate or as simple as your heart desires.

The paneer ( cottage cheese ) filling I made for these sandwiches can be put together in minutes and is light and nutritious apart from being delicious! The veggies are cooked very lightly to retain their crunchiness and combined with soft and creamy crumbled paneer.

This sandwich, toasted on a hot flat pan is handy for those students or young professionals who do not have an electric sandwich toaster. I like making sandwiches this way once in a while. Makes for a nice change. Try it!!

Ingredients: 

1 cup paneer ( cottage cheese) crumbled
1 onion, finely chopped
1 tomato, finely chopped
1 capsicum / bell pepper, chopped
1/4 tsp cumin seeds
1/4 tsp red chilly flakes
1/4 tsp black pepper powder
Salt to taste
1/4 tsp herbs ( optional)
6 slices of bread
Butter as required
1 tbsp oil

Method:  Finely chop onion and tomato. Deseed and chop capsicum also.  Crumble the paneer.
                                                                       
                                                                       

In a heavy bottom or non stick pan heat oil and add cumin seeds. When they begin to splutter add the onions. Lightly saute the onions and then add tomatoes. Saute for a minute. Add paneer and capsicum. Add the seasonings... chilly flakes, salt, pepper and dry herbs ( if using). Mix well and close.

Butter a slice of bread and place the paneer filling on top. Cover with another buttered slice. Heat a tawa  (skillet / flat pan) and grease it.  Place sandwich on it and toast  till brown. Flip to the other side and toast it too. Remove on a plate and cut it diagonally across into two. Serve hot.

Do not over cook onions, tomatoes or capsicum. They should be slightly crunchy and not mushy. Once you add paneer, do not cook for long or paneer will harden. Just make sure there is no liquid left as that will make sandwich soggy. I used oregano but you can choose whichever herb you like or mixed herbs.