Mushroom and Corn Stir Fry

                                                                         

This is one of those quickie recipes which requires little effort or skill and yet looks and tastes incredible. You can  serve it as a side dish, use it as a filling for a wrap or eat it as it is like a salad.

Most of the time I prefer to use fresh vegetables for cooking but I have to admit that there are days when the culinary zeal burns very low and I do not feel inclined to cook. That is when the few cans I keep come in handy.  For this recipe all I did was opened a couple of cans, chopped a little garlic and capsicum, threw it all in a pan and my dish was ready in the twinkling of an eye. Keep this recipe in mind when the lazy bug bites you!

Ingredients:

1 can whole mushrooms
1/2 cup corn, whole kernel
1/2 cup chopped capsicum
1 tsp soy sauce
1/2 tsp black pepper powder
Salt to taste
1tsp chopped garlic
1 tbsp oil
1 tbsp butter
2 whole dry red chillies ( optional)

Method:   Open the tins of mushroom and corn. Slice the mushrooms. Discard seeds and cut capsicum in cubes. Finely chop garlic.

In a heavy bottom pan put oil and add the chopped garlic.  After a minute add the sliced mushrooms and saute till mushrooms are lightly fried. Add the capsicum, corn, salt,pepper and soy sauce. Mix well. Add whole red chillies. Saute for a minute or two. Add butter and stir it in. Serve hot. 

Tamatar Gosht/ Simple Mutton Curry with Tomatoes

                                                                           

For those who believe that mutton curry cannot be cooked without an overload of spices, check out this recipe! This recipe of Tamatar Gosht has no garam masala at all, no onion paste, no yoghurt and yet it is delicious. At times simple is nice, it is perfect.

This recipe is ideal for hot summer days as it is unbelievably light and yet tasty, allowing you to indulge your craving for mutton curry without any guilt or heartburn!


Ingredients:  

500 gms mutton
350 gms or about 6 tomatoes
1 onion
1 tsp cumin seeds
4 tbsp oil
1 tbsp ginger garlic paste
1 tsp red chilli powder
1/4 tsp turmeric powder
Salt to taste
1 tsp cumin seeds powder
1 1/2 cup water
Garnish: 1/4 cup fresh coriander leaves and 2 green chillies

Method:   Wash mutton nicely. Finely chop onion. Also chop tomatoes. Slice green chillies lengthwise and chop fresh coriander leaves for garnish.

In a heavy bottom pan pour oil and add  cumin seeds and after it splutters add onion. After onions turn translucent add the mutton pieces and ginger garlic paste. Saute for few minutes till the mutton starts changing colour and water from mutton dries up.  Add the tomatoes. Once tomatoes are softened add red chilli powder, turmeric powder, cumin powder and salt. Add a tbsp or two of water ( so the masala does not burn) and stir. Once mutton is nicely fried and oil separates from the masala add 1 1/2 cup of water and transfer to a  pressure cooker. After the first whistle lower flame and cook for 30 minutes. Remove on to a serving dish and garnish with coriander leaves and green chillies.

Spinach Corn Rice

                                                                       

The days when my kids used to be crazy after  2 minute noodles is long gone.  Now they want ten minute recipes! As both of them are young professionals they like simple recipes that take minimum time and effort in the kitchen  and yet are delicious and enjoyable.

This spinach and corn rice is a no brainer but is quite a yummy mouthful. If you have cooked rice in the fridge it takes barely few minutes to assemble this dish. You can take as long as you like to eat it though. Linger over each bite and savour!!

Ingredients: 

2 to 3 cups cooked basmati rice
1 cup spinach, chopped
1 cup corn, tinned, whole kernel
1 tsp ginger garlic paste
1 tsp green chilli chopped ( optional)
Salt to taste
1/4 tsp black pepper powder
1 tsp cumin seeds
1 tbsp lemon juice
2 tbsp oil

Method:     In a heavy bottom pan pour oil and add cumin seeds. When it starts to change colour add chopped green chilly and ginger garlic paste. Stir for few seconds.  Add the chopped spinach.  Saute till spinach wilts and all the water dries up. Add corn, salt , pepper and lemon juice. Add the cooked rice and mix well. Cover and let it cook on very low flame for few minutes. Serve hot.  

Easy Vanilla Ice Cream

                                                                             

                                                                       

"I  don't believe this is home made"!!  A simple remark by a guest at our home  sent my spirits soaring.  After all it is not every day that my home made ice cream gets mistaken for a branded one!!

Okay so initially I was pretty sceptical about this recipe. I  couldn't figure out how it was possible to make really good ice cream without any ice cream maker, eggs or even a thickener like cornflour. And yes, the process seemed too simple to be true!  I kept putting off making it till one day I finally tried it and guess what??? It was amazing!! I made it innumerable times after that but it took the prompting of our guest to make me post the recipe.

Make summer a little bearable, a little fun by making this delicious ice cream!!
                                                                                                                                                               

Ingredients: 

2 cups cream ( fresh double cream)
1 tin condensed milk
1/2 cup milk
1 tsp vanilla essence
Pinch of salt

Method:    Whip cream with an electric beater till stiff.  Add milk, vanilla essence and pinch of salt. Gradually add the condensed milk.  Check after you have folded in almost 3/4 of the tin. If the sweetness is right do not add more. If you like it really sweet then add the entire tin. Use the beater at low speed to mix everything nicely.  Pour into an airtight container and place in the freezer.  After 3 to 4 hours take out the container and break up the partially set ice cream using a fork or  a spoon. Place it back in the freezer. Repeat this procedure for another two times at least. Then allow it to set completely. Serve with fruit, chocolate sauce or as it is.

You can add choco chips, crunch, nuts or cookies in the last stage ie when you break up the ice cream for the last time before allowing it to set.

To seal the container more firmly  place a sheet of wax paper on top and then cover it with  a length of cling film before  placing the lid.

Salsa Pasta

                                                                     

I think kids make the best food critics! If they do not like something you cannot coax them to have even a spoonful more but, if  they do, you need not bother prompting them to do justice to a dish. My neighbour's young son had really liked this pasta recipe so it gives me hope that others will too!!

Salsa Pasta, is an easy pasta recipe that anyone will be able to prepare. The fact that it's ingredients are generally available in any kitchen makes it that much simpler to put together anytime the mood strikes you. I was surprised that there was no cheese in this recipe but the  lovely flavour of tomato and fresh coriander leaves more than makes up for it.

Ingredients: 

2 cups elbow macaroni
1 onion
1 tomato
1 capsicum
1 tsp garlic
2 tbsp oil
1 cup tomato paste
2 to 3 tbsp tomato ketchup
1/2 tsp black pepper powder
Salt to taste
1/4 tsp red chilli flakes
1 tsp sugar
1 tsp lemon juice
1 tsp chopped green chilli ( optional)
1/2 cup fresh coriander leaves

Method:   Boil  4 - 5 cups of water in a pan and add a tsp of salt to it. When the water starts boiling add the macaroni. Lower the flame and let it boil for few minutes until macaroni is soft, not mushy. Remove from flame and drain the water from the macaroni. Add a tbsp of oil to the macaroni and keep aside. Chop the onion in medium pieces. Discard seeds and cut the tomato and capsicum into cubes. Finely chop garlic. Also chop coriander leaves.

In a heavy bottom pan pour oil and add garlic. After a minute add chopped onion. There is no need to brown or even wait till it turns translucent. Just stir for a few seconds  and immediately afterwards add the chopped tomato and capsicum. Stir lightly. We want to keep the veggies crunchy. Add chopped green chilli ( optional) and tomato paste and chilly flakes.Add one cup of water. After a minute add tomato ketchup, salt, pepper, sugar and lemon juice. Lastly add the boiled  macaroni and coriander leaves. Mix well and close.  The consistency should neither be too runny nor dry. Serve hot.

I only used a little more than 1/2 cup of tomato paste although it says 1 cup in the recipe. If you are using a mild tomato paste go ahead and use a cup. It is generally better to use a little less initially and then adjust later.

Karahi Paneer

                                                                           

                                                                       

                                                                                 

Recovering from a bout of flu I was hankering after something delicious that would revive my appetite. This is what I settled for! Karahi Paneer!  And believe me, I enjoyed every morsel.

Just like every other Indian recipe this too has various versions and everyone has their own special twist which they would like to believe makes it special. The Karahi Paneer served in restaurants is by far richer as they add cream, yoghurt or cashew paste to it. I prefer to keep it very simple so the flavours that dominate in my Karahi Paneer are of tomato, capsicum and kasuri methi. The spices are also kept to a minimum making the dish extremely light yet tasty.

Ingredients: 

400 gms paneer
1 cup chopped onions
1 tsp ginger garlic paste
2 tomatoes chopped
1 capsicum cubed
2 tbsp oil
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp black pepper powder
Salt to taste
1 tbsp kasuri methi

Method:    Cut paneer in cubes and soak in luke warm water.  Cut onion and tomatoes in small pieces. Discard the seeds and cut capsicum in cubes.

In a heavy bottom pan pour oil and add the chopped onions. Stir till onions turn translucent. Add ginger garlic paste and chopped tomatoes. Also add turmeric powder, red chilli powder, black pepper powder and salt. When the tomatoes are well mashed and oil separates from masala add the capsicum cubes, paneer cubes and kasuri methi .Mix well and then add 1/4 cup water, Cover and cook on low flame for 5 minutes. Serve hot.

Palak Kadhi

                                                                             

For some reason Kadhi is mostly made in the summer months in our family. It is considered light and cooling,( I guess?), as it is made from yoghurt. So  come summer Kadhi is a regular feature on the menu. Generally I make the pakore wali kadhi, as that is my favourite( and the chef has first say in the matter!!) but sometimes I make vegetable based kadhis too. I have already posted one such recipe earlier....French Beans Kadhi. This is a similar kadhi made from spinach ( palak).

This kadhi is as easy as it gets and nutritious too as it has spinach.  I am sure even if you are not too fond of spinach you will like this kadhi. Once spinach has been fried well with garlic and added to the kadhi it doesn't retain it's slightly bitter taste.  Serve this kadhi with steaming rice and papad.

Ingredients: 

1 cup of yoghurt
3 tbsps gram flour ( besan)
1 cup spinach ( palak)
2 tsp garlic
1 tsp ginger
1 small onion
1/4 tsp fenugreek seeds
1/4 tsp cumin seeds
Pinch of asafoetida ( hing)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
2 tbsp oil
Tarka: 1 tsp ghee, 1/4 tsp cumin seeds and pinch of red chilli powder.

Method:    Wash spinach well and finely cut. Slice onion lengthwise, and finely chop ginger and garlic. Mix the gram flour ( besan) with little water in a bowl. Whisk the yoghurt. Add the gram flour mixture to the yoghurt and also add 4 cups of water. You can use  a blender to make a smooth mixture without any lumps.

In a heavy bottom pan put 1 tbsp of oil and add 1 tsp of chopped garlic. When garlic starts changing colour add the finely cut spinach. Saute till the spinach wilts and all water dries up. Take out and keep aside.  Now again pour 1 tbsp oil  in the heavy bottom pan and add asafoetida, fenugreek seeds and cumin seeds. When they start crackling add the onion, ginger and remaining  garlic. Saute till onions turn translucent. Add turmeric powder, red chilli powder and salt and immediately afterwards add the gram flour and yoghurt mixture. Keep stirring on high till the mixture starts boiling. Lower heat and cover.  Let it cook for ten minutes or so till the kadhi loses the raw flavour and attains the right consistency.  Add the spinach and cook for another few minutes.  Before serving heat ghee in  a small pan and add cumin seeds. When it changes colour add red chilli powder and pour over the kadhi.

If the kadhi gets too thick add more water as required. You can add finely chopped green chillies to the kadhi, at the time of adding onions, if you want. If you prefer  kadhi a little more sour, use more yoghurt than what is mentioned.

Chickpea and Raisin Salad

                                                               

The biggest challenge in the summer months is to get food on the table with minimum time spent in the kitchen. Right?  Oh and also the food should be fairly light and  low on spices? Yes!!!

Well, how about this salad recipe? It is guaranteed to please in all  respects. It has very few ingredients,( so you don't need to spend ages chopping and slicing like most salads).  The salad dressing is a simple affair made from  readily available stuff ( for which you do not have to go hot footing it to the supermarket) , and , which  can be put together within no time.  And to add to all of this....it is a delicious and filling dish which is a complete meal.

My daughters had been urging me for some time to post salad recipes. Hope this one appeals to them and to other salad lovers and also to those not so fond of salads!! There is no way you can resist this recipe!

Ingredients: 
1 cup chickpeas ( boiled)
1/4 cup raisins
2tbsps spring onion ( chopped)
2 tbsps coriander leaves ( chopped)
1 tbsp vinegar
1 tbsp olive oil
1 tsp sugar
1/2 tsp black pepper powder
Salt to taste
1/2 to 1 tsp cumin powder

Method:    In a pan put vinegar, olive oil and sugar and put it to boil  Also add raisins and let it come to simmer. Close flame and let it cool.  Meanwhile in  a bowl add the chickpeas, finely chopped spring onion and coriander leaves. Season with cumin powder, black pepper powder and salt.  Now add the cooled raisin mixture into the bowl with the chickpeas and mix thoroughly.  Serve.

If you want you can add crushed garlic, paprika or even finely chopped green chillies to the salad. Go ahead and fine tune it to your taste.

Methi Baingan / Fresh Fenugreek Leaves and Eggplant

I love the flavour of fresh fenugreek leaves ( methi ). Unfortunately it is not available round the year. So when it is in season I go slightly overboard and cook it ever so often.  I meet with no complaints as my family loves methi as much as I do. To my mind methi transforms any mundane dish into something special with it's unusual flavour.

Eggplant and fresh fenugreek leaves make a great combination. I am sharing here a very simple but delicious recipe featuring the two in which eggplant is cut in cubes, fried lightly and then cooked with onions, tomatoes and spices before finally folding in the fenugreek leaves.


                                                                               

Ingredients: 

1  round eggplant ( 400 gms approx)
1 cup fresh fenugreek leaves
2 onions
2 tomatoes
1 tsp garlic
1 tsp ginger
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp coriander powder
Salt to taste
1/4 tsp fenugreek seeds ( methi dana)
3 tbsps oil
Oil to fry eggplant

Method:   Cut eggplant in medium size cubes and soak in water.  Finely chop onions, tomatoes, ginger and garlic. Wash the fenugreek leaves well, drain and finely chop.

In a wide pan pour oil and when it gets heated pat dry the eggplant cubes and fry on high heat till lightly browned. You can fry in two batches to avoid overcrowding the pan. Take out and keep aside. Remove excess oil from the pan leaving only 3tbsps, if using the same pan. If using a different heavy bottom pan heat 3 tbsps oil and add fenugreek seeds. When it starts spluttering add chopped ginger and garlic. When garlic starts to change colour add onions.  Fry till onions turn translucent.  Add the chopped tomatoes and saute. Also add turmeric powder, red chilli powder, salt and coriander powder. Stir on medium heat till tomatoes are well mashed and oil separates. Add the fried eggplant and about 1/4 cup water and cook covered on low flame for few minutes.  As eggplant cubes are already softened  due to being fried, all that is needed is for them to absorb all the spices and flavours. Lastly add the fresh fenugreek leaves. Stir for a minute and close flame.