Navratan Korma

                                                                                 

I made this recipe after absolute ages so I wasn't sure how it would turn out. It was a thrill when it came out super delicious with every mouthful a delight!

The very name of this dish, Navratan Korma, conjures up a vision of a rich, sumptuous dish fit to be served to royalty! Many would baulk at even checking it out thinking it would be time consuming with an endless list of ingredients. Nothing of the sort! It is a fairly simple recipe which anyone can make. An excellent dish for entertaining or for those days when you want to make something special,

Try out this restaurant style dish at home now!!!

Ingredients: 

1 onion
1 tomato
1 tsp ginger paste
1 tsp garlic paste
1 1/2 cup mix vegetables ( carrots, french beans, cauliflower and peas)
1/2 cup paneer
1/2 cup milk
2 tsp cornflour
2 tbsp cream
1/2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp all spice ( garam masala) powder
1/2 tsp sugar
Salt to taste
1 tsp kasuri methi
10- 12 cashew nuts
10 raisins
Whole spices: 1/2 inch cinnamon, 2 green cardamom, 3 cloves, 1 bay leaf, 1/2 tsp cumin seeds
2 tbsps ghee or oil
1/4 cup canned pineapple pieces
2 tbsp canned pineapple syrup

Method:      Chop the onion in big pieces and boil for few minutes in a pan of water. Drain and blend. Blanch tomato in hot water, remove skin and chop. Boil the veggies in water till soft but firm. Mix cornflour in cold milk. Crush half the cashew coarsely. Lightly fry the remaining cashew and raisins in little oil.

Take a heavy bottom pan and add ghee or oil. Once it gets heated add the whole spices and wait till they start crackling. Then add the onion, ginger and garlic pastes. Saute lightly for 2 mins till oil separates.  Add the tomato. Also add the red chilli powder and coriander powder. Stir for another couple of minutes.  Add the boiled vegetables and saute briefly. Pour the milk and cornflour mixture, crushed cashew and cream. Stir till it thickens.  Add the paneer, salt, sugar, kasuri methi and garam masala powder. Add the pineapple cubes ( saving few for garnish) and syrup. Mix and close flame. Transfer to serving dish and garnish with the fried cashew and raisins, pineapple cubes and cream.

Easy Chocolate Cake

Every few days I get this urge to bake a cake! Sometimes I try new recipes and at other times recipes which I have tried previously and know that they come out good. While most recipes appear appealing on a food show, or on a website, not all turn out well. So I have my share of hits and misses. Still, the process is worth it as I do get hold of some recipes which are winners.

This is an easy recipe which any beginner can make. I have tried it several times with pleasing results. I don't normally bother to do the frosting and it is excellent even without it. It satisfies my craving for cake without  putting in too much effort.

                                                                         

Ingredients: 

1 +1/4 cup ( 170 gms) all purpose flour
2 tbsp cocoa powder
2 tsp baking powder
Pinch of salt
1 cup (200 gm) sugar
1 tbsp vanilla essence
1/2 cup milk
1/2 cup vegetable oil ( flavourless)
2 eggs

Frosting
2/3 cup heavy cream or whipping cream
9 oz ( 260gm) semi sweet chocolate

Method:    Preheat oven to 180 degrees C. Grease a 9 inch ( 23 cm) baking tin.  Sieve flour, baking powder and cocoa together 2 to 3 times. Add salt and powdered sugar. Whip eggs and add vanilla essence. Also add oil and milk.  Mix well. Add the dry ingredients to the wet ingredients gradually, mixing after each addition.  Mix everything together until smooth either by hand or electric beater at slow speed. Transfer to the baking tin and bake at 180 degrees C, till a tooth pick inserted in the centre comes out clean. Remove from oven and gently take out from baking tin. Cool the cake on a wire rack. Once it has cooled down slice the cake through the middle to make two layers.

To make the frosting heat the cream in a sauce pan. Remove from heat and add the finely chopped chocolate. Stir until smooth and let it cool until it thickens. Use 1/3 of the frosting between the cake layers, 1/3 on top and remaining around the cake. Put the cake in the fridge for a bit to firm up the frosting.

You may level the top before frosting. If you prefer sweeter frosting add honey to frosting. Adding vanilla essence to eggs takes away the smell of eggs. Sieving the flour lightens it so make sure you sieve before using. Sieving flour with baking powder few times ensures that the baking powder is evenly distributed.


                                                                               

Palak Paneer

                                                                             

I have been making Palak Paneer since forever but I don't have a recipe for it??!!?? Sounds weird? What I mean is that I do not have any recipe for it, written down in my diary, which I follow religiously to make it. I just go by instinct and put it together. Of course, this time round I kept note so that I could explain everything clearly.

Basically Palak Paneer is a curry of pureed spinach to which cubes of paneer ( cottage cheese) are added. However everyone has their own recipe for this amazing dish. I prefer to keep it really simple with bare minimum spices that provide just a hint of flavour but let the two main ingredients stay in the spotlight.

Ingredients:

250 gms paneer
250 gms spinach
1 onion
1 tomato
1 tbsp cream or 1/4 cup milk
1 tsp ginger garlic paste
1/2 tsp turmeric powder
1/4 tsp red chilli powder
Salt to taste
1/4 tsp black pepper powder
Whole spices: 1/2 inch cinnamon, 2 green cardamom, 1 bay leaf, 2 cloves, 1/2 tsp cumin seeds.
2 tbsp oil
1 tbsp butter
Ginger juliennes to garnish

Method:   Wash the spinach well. Discard the stems which are hard while retaining the soft ones. Heat water in a pan and add a tsp of salt.When water starts boiling add the spinach. Drain spinach after 2 minutes and plunge it in cold water. Sieve and blend to a puree with 1/2 cup of water in a blender.

Finely chop onions. Puree the tomatoes. Cut the paneer into cubes and place in a bowl of lukewarm water.

In a heavy bottom pan pour oil and add the whole spices, cinnamon, cardamom, cloves,bay leaf and cumin seeds. When they start crackling add the onion and saute till it is translucent. Add the tomato puree and ginger garlic paste. Stir for a minute.  Add the turmeric powder, red chilli powder and pepper. When the mixture starts drying out add cream ( or milk) and keep stirring till oil separates. Add the spinach puree and salt. Lower flame and let it simmer for a couple of minutes. Add water if required for correct consistency.  Check seasoning and finally add the paneer cubes. Mix well and close flame.Transfer to a serving dish and garnish with ginger juliennes and a tbsp of butter.

If you like you can grind green chilly with the spinach and avoid red chilly powder. 

Spicy Yoghurt Drink

I had this spicy drink made from yoghurt at a friend's place and was totally smitten. This drink, which is popular in Kerala, was so very different from the North Indian salted lassi that I was used to. The amazing flavours of ginger,  green chilly and curry leaves came through gently without jarring, combining with the diluted yoghurt to give a wonderfully cooling effect. Sublime!

Chilled drinks are a must have in summer. Try out this drink that is refreshing, aids digestion and is completely natural. Unlike branded drinks this drink has no negatives so you needn't stop at one glass either! Cheers!!

                                                                       

Ingredients: 

1 cup yoghurt
2 cups water
1 inch ginger
1 green chilly
Few curry leaves
Few coriander leaves
Salt to taste
1 tsp cumin powder
1/4 tsp mustard seeds
1 tsp oil
Pinch of asafoetida

Method:    Crush curry leaves, green chilly and ginger together using a mortar and pestle. Blend yoghurt and water in blender. Season with salt and cumin powder. Now add the crushed ginger, green chilly and curry leaves to the yoghurt mixture. Stir well and sieve.  In a small pan pour oil and add mustard seeds. When the seeds start crackling add asafoetida and immediately pour over the spiced and diluted yoghurt. Pour into glasses and garnish with finely chopped coriander leaves.

Mooli Paratha

                                                                         

A  popular breakfast choice in large parts of North India, parathas are typically eaten with pickle, raita and  chutney. The good part about parathas is that they can be eaten either hot or cold, which is why they are often the preferred choice for lunch boxes, picnics or long distance travel.

There are a wide variety of parathas but the most basic ones are plain parathas and stuffed parathas. Among stuffed parathas the most popular one  no doubt is aloo ( potato) paratha. However,  today I am sharing the recipe for Mooli Paratha. Mooli is one vegetable that might not be liked by many but Mooli Parathas are irresistible.  Spices are added to grated  mooli and layered in between two chapatis, which is then placed on a heated tava, smeared with oil and cooked till golden.

One useful tip while preparing Mooli Paratha... sprinkle salt on the grated mooli and squeeze out all the water after a couple of minutes. If you do not do this, the juice from the mooli will ruin the parathas. The water thus removed can be utilized in kneading the dough in case you do not like to throw it.

Ingredients: 

2 cups wheat flour
1 cup grated mooli ( radish)
1 tbsp chopped onion
1 tsp jeera ( cumin seeds)
1/4 tsp red chilli powder
1/2 tsp amchur powder ( dried mango powder)
Salt to taste
1/2 tsp garam masala powder( optional)
1 green chilly, finely chopped ( optional)
Coriander leaves, chopped
Few tbsps ghee or oil

Method:    Sift the wheat flour and knead into a soft dough using sufficient water.  Peel and grate mooli. Sprinkle salt over the grated mooli and chopped onion and leave aside for few minutes.

                                                                             

Squeeze out the water from mooli and onion and keep aside Now add chopped coriander leaves, chopped green chilly, red chilly powder, amchur powder, garam masala powder and jeera. Mix well.

                                                                           

Take a lemon sized portion of the dough and roll out into a circle of about 5 inch diameter on a floured board. Place the prepared mooli mixture on top.

                                                                               

Roll out another circle of equal size and place on top of the mooli mixture. Using finger tips seal edges and press the two rounds gently so that they come together. Using the rolling pin, roll out the stuffed Mooli Paratha  to the full size of about 6 to 7 inch diameter.

                                                                             

Warm a tava and place the paratha.  When one side is cooked, flip to the other side. Apply oil or ghee on the cooked side and flip to apply ghee on the other side too. When both sides are nicely browned, remove on to a plate.

Sabudana Khichri

                                                                             

Cooking sabudana khichri doesn't take time but you need to prepare and plan for it before hand.  The main constraint is that sabudana needs to be soaked well in advance. You just cannot rush that. Sabudana, not properly softened, will not do so when cooked and it will ruin the entire dish. Again, there is no saying how long it will take for sabudana to soften completely. A lot depends on it's quality. Generally, a couple of hours are sufficient.

Most of the time I make Sabudana khichri  when I am fasting but go ahead and  make it any time you like...for breakfast, tea time or even as a light meal. It needs very little oil and is extremely light and yet filling.

Ingredients: 

1 cup sabudana ( sago)
2 medium potatoes
1/4 cup peanuts
1 green chilli
Few curry leaves
1/2 tsp cumin seeds
1/4 tsp red chilli powder
1/2 tsp dried mango powder
1/2 tsp sugar
Salt to taste
1 tsp lemon juice
Coriander leaves to garnish
1 tbsp oil

Method:     Soak the sabudana in plenty of water for 2 to 3 hours.  Boil the potatoes. Peel and cut in small cubes. Dry roast the peanuts, pry away the skin and crush coarsely. Finely chop the green chilly.

Transfer the soaked sabudana to a sieve to allow all the water to drain out completely. Place  a heavy bottom pan on the flame. Pour oil into it and when it gets heated add cumin seeds, curry leaves and green chilly.  After cumin changes colour add the potato cubes. Saute for a minute and then add the roasted and crushed peanuts.  Add salt, red chilly powder, dried mango powder, sugar and lemon juice. Mix well.  Add the sabudana.  Lower the flame, cover and cook for a minute.  Close the flame and leave it covered for a couple of minutes. Serve hot garnished with chopped coriander leaves.

Check that the sabudana is soft before you begin to cook.  Press a grain of sabudana between finger tips and if it compresses then it is ready. If it is still hard then wait a while. Also, do not overcook the sabudana. It will become rubbery/ hard. If making on a day of fasting use sendha namak  instead of the regular salt.  Preferably serve sabudana khichri as soon as it is cooked. You can do the prep work from before but start cooking when you are ready to serve.

French Beans Kadhi

                                                                           

                                                                             

                                                                               

Everyone has heard of kadhi with pakora. Check out this variation of the traditional kadhi.It is lighter and far more nutritious as it does away with the deep fried pakora and instead has french beans, cooked in very little oil.

Initially I was a bit sceptical of vegetable based kadhi popular in parts of UP (India), but  I have come to like them and prepare them once in a while for a change.

Ingredients:

1 cup yoghurt
3 table spoon besan (gram flour)
1 cup french beans, chopped
1 onion, sliced
2 tea spoon garlic,finely chopped
1/2 inch ginger, finely chopped
1/2 tea spoon red chilly powder
1/2 tea spoon turmeric powder
Salt to taste
1/2 tea spoon jeera (cumin seed)
1/4 tea spoon methi (fenugreek seeds)
Pinch of hing (asafoetida)
3 table spoon oil
4-5 cups of water

Method:   Chop french beans. Chop ginger and garlic. Slice onion finely. Mix gram flour with little water and then add 4 -5 cups of water. Also add the yoghurt.  Whisk well to make a smooth mixture or use blender.

In a pan add 1 table spoon oil and add half the chopped garlic and after a minute add the french beans. Add a pinch of salt, cover and let it cook on low flame. If needed add a little water. Cook till tender.

In another heavy bottom pan pour 2 table spoon oil and add the cumin seeds, fenugreek seeds and asafoetida. When the seeds change colour add the chopped ginger, garlic and onions.  Fry till onion is translucent.  Add the red chilly powder, turmeric powder and salt.  Immediately afterwards add the yoghurt and gram flour mixture.  Keep stirring on high till it comes to boil. Lower the flame, cover with a lid and let it cook for about ten minutes till  kadhi loses raw flavour and is almost ready. Add the french beans and cook for a few more minutes. Serve hot.

If you want you can temper the kadhi with ghee, jeera and pinch of red chilly powder before serving.In case you find the kadhi too thick, add more water.

Potato Mint Rice

                                                                                 

                                                                         

This is a gem of a recipe I came across sometime back.  It is deceptively simple yet packed with flavour. I  have made it a few times and it has always pleased.

Yesterday, being sunday, lunch was quite late and a bit on the heavy side so for dinner I definitely wanted something light and preferably nothing that required much effort.  I settled for this delicious potato and mint rice. I had left over rice so cooking didn't take too long and it was exactly what I was in the mood for. Light, aromatic and yet filling. Perfect:)

Ingredients:

2 to 3 cups rice ( cooked)
2 medium  potatoes
1/4 cup mint ( pudina)
3 onions
1 tbsp ginger garlic paste
1/4 cup yoghurt
1/4 cup milk
Drop of yellow colour( optional)
1tsp black pepper powder
1tsp lemon juice
Salt to taste
2 tbsps oil
Few green chillies fried for garnish

Method:    Fry sliced onions till they are golden and crisp. Keep aside on an absorbent paper.  Peel potatoes and cut lengthwise( like fries) and fry till lightly browned. Chop mint. Fry whole green chillies.

In a heavy bottom pan pour oil and add ginger garlic paste. Stir for a minute and then add fried onions, chopped mint, yoghurt, salt and pepper. Saute for two minutes. Add the fried potatoes and rice.  Mix well.  Add lemon juice and milk.  Cover and leave on low heat for few minutes.  Serve hot garnished with fried green chillies.

If you like you can add a drop of yellow colour to the milk and add to the rice.  It will give a nice look to the dish.

I didn't bother with the green chillies and just garnished with coriander leaves.

                                                                         

Chana Dal Lauki

Chana dal cooked with lauki is a very popular recipe in Uttar Pradesh. Of course everyone has their own favourite way of cooking it. I like to cook it with very few spices to keep it light. The lovely combination of chana dal and lauki is enough to provide flavour to the dish.

This is a complete meal in itself which is both nutritious and delicious. If you soak dal from before then cooking it doesn't take too much time either. You can have it with chapati or rice, whatever you prefer.

For some reason a lot of people are not too fond of lauki but trust me, this recipe will bowl them over for sure!


                                                                   

Ingredients:

1 cup lauki ( bottle gourd)
1/4 cup chana dal ( bengal gram)
1 onion
1 tomato
3 cloves of garlic
1/2 inch ginger
1 tbsp ghee ( optional)
1/2 tsp jeera ( cumin seeds)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
2 tbsps oil
Coriander leaves to garnish

Method:   Soak chana dal in warm water for 2 hours.  Peel lauki and cut in  big cubes. Chop onion, tomato, ginger and garlic.

In a pan pour oil and when it gets heated add jeera.  Once jeera changes colour add the chopped onion, ginger and garlic. Saute for a couple of minutes and then add the tomato. Also add the turmeric powder, red chilli powder and salt. Once the masala is well fried and oil separates from it add the soaked dal( drained and washed well) and saute for another couple of minutes.  Lastly add the lauki and mix it in well with the dal and masala.  Transfer to a pressure cooker and add a tbsp of ghee. Also add  sufficient warm water.This is a thick dal so add water accordingly. After the first whistle, lower heat and let it cook for about five minutes.  Don't overcook as the dal should be softened but not mushy. Garnish with coriander leaves and serve hot.

Bhindi / Okra Stir Fry

                                                                           

Bhindi or Okra is one vegetable that I can never get tired of. I love it! Earlier I used to make it often for the kids, as bhindi was one veggie that they had happily without making a fuss.I continue to make it still as I enjoy it so much. Served with rice and dal or with chapatis, bhindi is a favourite always.

While preparing bhindi it is important to start at the buying stage. Try to choose pods that are small and crisp and avoid those that are hard or shrivelled looking. Next we come to the prepping. Water enhances the sliminess of bhindi, so to avoid that wipe bhindi thoroughly after washing and let it dry out before starting to cut it. On to the cooking....initially saute on high heat( without adding any spices) as this inhibits the slime. Once the bhindi is a little fried then you can lower the flame and add the seasoning.  If you  keep these few tips in mind cooking bhindi will be a breeze.

The recipe I am sharing here is a  very simple one that I make most often at home which brings the delicious taste of bhindi to the forefront.

Ingredients:

250 gms okra( bhindi).
1 medium onion
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp coriander powder
Salt to taste
1/2 tsp dried mango powder( amchur)
3tbsps oil

Method:    Wash the bhindi well in plenty of water and either let it dry out on it's own in a colander or  wipe it completely dry with a towel.  Cut off both ends of the bhindi and then cut it in 1/2 inch pieces. Slice onion finely.

In a heavy bottom pan put oil and add the sliced onions.  Fry onions till they are translucent, take out and keep aside.  In the same oil add the bhindi and fry on high for few minutes till it is lightly fried.  Lower flame and add turmeric powder, red chilli powder, coriander powder and salt.  Cover with a lid and allow it to cook on low flame till bhindi is tender. Add dried mango powder and the onions kept aside and mix it in. Serve hot.

If you like a little crispy bhindi then fry for a little longer once it is tender.