Chilly paneer

Ingredients:

Paneer-200 g
Oil-2 tbsp + 1 tbsp
Corn flour-2 tsp + 1.5 tbsp
Water-5 cups
Capsicum-1 small
Salt-to taste
Pepper-to taste
Soy sauce-1 tbsp
Vinegar-1 tbsp
Red chilly powder-1 tsp
Spring onions-3
Garlic-3 cloves
Sugar-2 tsp

Method:

1. Cut paneer into 1 inch pieces. Sprinkle with 1/4 tsp salt, 1/4 tsp pepper, 1.5 tsp corn flour, 1 tsp water and mix well.
2. Heat 2 tbsp of oil in a pan and add paneer pieces. Shallow fry them till both sides get brown. You can also deep fry paneer at this step. Keep them aside.
3. In the same pan, heat 1 tbsp oil, cook white part of spring onion and garlic till translucent.
4. Add capsicum and cook till soft and crispy.
5. Add salt, pepper, sugar, soy sauce, vinegar, chilly sauce and mix well.
6. In a separate bowl, add 1/2 cup of water and 2 tbsp corn flour. Mix and make sure there are no lumps.
7. Transfer corn flour mix to the pan and add 4-5 cups of water.
8. Cook till it comes to boil. If the sauce is not thick, add more corn flour water. If the sauce is thick add more water. Remember that sauce thickens as it cools down.
9. Adjust for spices and sauces.
10. Add paneer pieces and cook for couple more minutes.
11. Turn off the stove and garnish with green spring onions. Serve with fried rice or noodles. Enjoy!

Cabbage fried brown rice

Ingredients:

Brown rice-2 cups
Oil-1.5 tbsp
Garlic-3 cloves
Capsicum-1/2 small
Baby carrots-10
Shredded Cabbage-1.5 cups
Beans-1/4 cup
Spring onions-3
Salt-to taste
Pepper-to taste
Soy sauce-1 tbsp
Vinegar-1 tbsp

Method:

1. Cook brown rice with 6 cups of water. After trying different methods of cooking brown rice, I figured the best way to cook brown rice is in electric rice cooker. If you ate using pressure cooker or stove top, I suggest soaking rice for atleast 30 min.
2. To prevent stickiness, et the rice cool down before making fried rice. Alternatively you can use left over rice.
3. Heat oil in a pan and cook white part of spring onions and garlic till translucent.
4. Now add finely shredded cabbage, finely chopped carrots, capsicum and beans.
5. Sprinkle salt and pepper. Cook till the veggies are soft but crispy.
6. Add soy sauce, vinegar and mix well.
7. Add brown rice and mix well.
8. Adjust for salt, pepper, soy sauce and vinegar.
9. Garnish with spring onions and serve with chilly paneer.

Note: If you are not serving this dish with chilly paneer or any other gravy, add chilly sauce to make it little spicy.

Chocolate chip banana bread

Ingredients:


Very ripe bananas-3
Sugar-1 cup
Butter-1 stick or 8 tbsp
All purpose flour-1.5 cups
Vanilla essence-2 tsp
Salt-1/2 tsp
Eggs-2
Baking soda-1 tsp
Sour yogurt or sour cream or butter milk-1/2  cup+2 tbsp
Chocolate chips-2 tbsp

Method:


1. Pre-heat oven to 350F.
2. Grease 9 inch bread loaf pan and keep it aside.
3. Mash bananas in a bowl, melt butter and keep them aside.
4. Transfer melted butter to a big bowl and add sugar. Mix well.
5. Add eggs one by one and mix well.
6. Now add vanilla essence, salt and baking soda. Mix well.
7. Add flour slowly while stirrring continuously.
8. Now just fold in mashed bananas, chocolate chips and sour yogurt. Do not over mix.
9. Transfer into pre greased pan and bake for 60 min.
10. Insert a tooth pick in the centre and turn off the oven when it comes clean.
11. Let it sit inside oven for 15 min.
12. Cool it over a wire rack and slice them.
13. Enjoy delicious and super moist banana bread!!

Note: You can use milk+vinegar as a substitute for sour buttermilk. For 1 cup buttermilk, add 1 tbsp of vinegar and top it off to 1 cup with milk. I have been using this lately and it works really well.

Bhindi peanut fry

Ingredients:

Bhindi-30 nos
Onion-2 medium
Tomatoes-2 big
Peanuts-1/2 cup
Oil-to fry + 1.5 tbsp
Salt-to taste
Red chilly powder-2-3 tsp
Turmeric-pinch
Corriander powder-1 tbsp
Cumin powder-1 tbsp
Garam masala-1 tsp
Amchur-1 tsp
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Red chilly sauce-1 tbsp
Corriander-to garnish

Method:

1. Wash bhindi, dry them and chop into 1/2 inch circles.
2. Heat oil and deep fry bhindi. Place them on blotting paper to get rid of excess oil.
3. In the same oil, fry peanuts and keep them aside along with bhindi.
4. Heat 1.5 tbsp of oil in a pan and add mustard and cumin seeds. Allow them to splutter.
5. Add finely chopped onion and cook till translucent.
6. Add finely chopped tomato and cook till oil comes out.
7. Add salt, turmeric, chilly powder, cumin powder, corriander powder, garam masala and amchur. Cook for a minute.
8. Add red chilly sauce and mix well.
9. Now add fried bhindi and peanuts. Mix well.
10. Adjust for salt and spices, add 1/2 cup of water if needed and garnish with corriander.
11. Serve hot with rice or roti.

Curd rice

Ingredients:


Rice-2 cups
Water-7 cups
Yogurt-4 cups
Milk-1/2 cup
Salt-to taste
Green chillies-6
Hing-pinch
Curry leaves-10
Peanuts-2 tbsp
Cashews-1/4 cup
Urad dal-2 tbsp
Cumin seeds-2 tsp
Mustard seeds-1 tsp
Oil-2 tbsp

Method:

1. Cook 2 cups of rice with 7 cups of water. Let it cool.
2. Transfer rice into a big pan and mash it properly.
3. Add yogurt, milk, salt and water if needed. Mix well and keep it aside. Adjust amount of yogurt and milk according to your taste. If you like rice to be slightly sour then you can skip milk. If you are making rice for the next day then add milk so that rice won't become too sour.
4. Now for tadka, heat oil in a pan and add peanuts. Roast till it starts to change color.
5. Add urad dal and roast till it startsto change color.
6. Add cashews and also roast till it starts to change color.
7. Add cumin and mustard seeds and allow them to splutter.
8. Add green chillies, hing, curry leaves and mix well. Cook for a minute.
9. Turn off the stove and transfer tadka to the rice mix. Garnish with corriander.

Note: You can also add pomagrenate seeds if they are in season.

Raw mango curry

Ingredients:

Raw mangoes-2 big
Onion-2 medium
Green chillies-3
Chana dal-3 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Oil-1.5 tbsp
Curry leaves-10
Turmeric-pinch
Salt-to taste
Red chilly powder-1/2 tsp
Shredded coconut (fresh or frozen)-1/2 cup
Jaggery-1 inch or to taste

Method:

1. Heat oil in a pan and add chana dal. Roast till they start changing color.
2. Add cumin seeds, mustard seeds and allow them to splutter.
3. Add green chillies and curry leaves. Cook for 30 sec.
4. Add finely chopped onion and cook till translucent.
5. Add turmeric and mix well.
6. Add chopped mango and mix well. Cook on a medium flame with lid closed. Mix frequently to avoid curry from sticking to the pan. Sprinkle some water on between only of needed.
7. After the mango starts to get soft, add shredded coconut and jaggery. Mix well.
8. Adjust for spices, add some water if needed, mix well and turn off the stove.
9. Serve with rice or roti.

Pav bhaji

Ingredients:

To boil:

Potatoes-3 medium
Cauliflower-1/2 medium
Baby Carrots-15
Frozen peas-1/2 cup
Water-3 cups

For masala:

Onion-1 large
Tomatoes-2 medium
Capsicum-1 small
Butter-2 tbsp
Cumin seeds-1 tsp
Ginger garlic paste-1 tbsp
Green chillies-3
Pav bhaji masala-1 tbsp
Garam masala-1/2 tbsp
Red chilly powder-1 tsp
Salt-to taste
Amchur-1 tsp
Red food color-pinch
Garlic paste-1 tsp

To garnish:

Onion, corriander and lemon

Method:

1. Peel potatoes and cut them into 2 inch pieces.
2. Cut cauliflower and baby carrots into small pieces.
3. Boil potatoes, cauliflower, carrots and frozen peas with 3 cups of water for 6 whistles on a medium flame.
4. Meanwhile finely chop onions, capsicum, green chillies and tomatoes. Keep them aside. Once the pressure is gone, mash the veggies and keep them aside.
5. Heat butter in a pan and add cumin seeds. Allow them to splutter.
6. Add finely chopped onion and cook till slightly brown on a small flame.
7. Add chopped green chillies and ginger garlic paste. Cook till raw smell goes away.
8. Add tomatoes and cook till the oil is released.
9. Add capsicum and cook for couple of minutes.
10. Now add all the dry masalas including pav bhaji masala, garam masala, red chilly powder, amchur and salt. Mix well.
11. Transfer mashed vegetable mix to the pan, add more water if needed.
12. Check for masalas and adjust for salt and spiciness.
13. Add pinch of food color if you choose to add along with garlic chutney and mix well.
14. Cook for couple more minutes and turn off the stove.
15. Garnish individual servings of bhaji with chopped onion, lemon and cilantro. Serve with butter roasted pavs. Enjoy!!

Masala popcorn

Ingredients:


Whole grain corn kernels-2 tbsp
Coconut oil or olive oil-1 tbsp+2 tsp
Salt-pinch
Red chilly powder-1 tsp
Sumac-1 tsp

Method:


1. Heat 1 tbsp of oil in a large pan and add corn kernels. Mix well.
2. Cover the pan with a lid and let the corn pop out on a small flame.
3. Turn off the lid once you don't hear any pop for 5 sec.
4. Combine 2 tsp of oil, salt, chilly powder and sumac in your hand.
5. Add the spices to the popped corn and mix well.
6. Enjoy delicious and healthy pop corn. You can now stop buying microwaveable popcorn that contains hydrogenated oils:-)
7. You can get creative with the spices, add some butter if you like.

For creative toppings, check out this link:
http://www.seriouseats.com/2012/02/10-fun-toppings-for-popcorn-flavors-seasonings-slideshow.html

Dal fry

Ingredients:

To pressure cook:

Toor dal-3/4 cup
Masoor dal-1 cup
Water-4 cups

For tadka:

Ghee-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Ginger-1 in
Garlic-3 cloves
Dried red chillies-3
Green chillies-3
Turmeric-pinch
Hing-pinch
Red chilly powder-1/2 tsp
Salt-to taste
Onion-1 small

Cilantro-to garnish

Method:

1. Soak dal in water for 30 min and pressure cook for 4-6 whistles depending upon the cooker.
2. For tadka, heat ghee in a pan. Add mustard and cumin seeds and let them splutter.
3. Add finely chopped ginger and garlic and saute for 30 sec.
4. Add red and green chillies, mix well.
5. Add turmeric, hing, salt and red chilly powder and mix well.
6. Now add finely chopped onions and cook till translucent.
7. Add finely chopped tomato and cook till soft.
8. Add dal to tadka or vice versa and add water to reach desired consistency.
9. Adjust for salt and chilly powder and garnish with cilantro.
10. Serve this tasty and healthy dal tadka with rice, fresh lemon and onion.

Masala frittata

Ingredients:

Eggs-8
Milk-1/2 cup
Onion-2 medium
Red bell pepper-1
Tomato-1
Corriander-1/2 cup
Spring onions-3
Salt-to taste
Pepper-to taste
Garam masala-1 tsp
Green chillies-3
Ginger-1 inch
Butter-2 tbsp
Shredded mozzarella cheese-1/2 cup

Method:

1. Preheat oven to 350F. Beat eggs in a bowl and combine with milk, cilantro and chopped spring onions. Season with a little salt and pepper.  Keep it aside.
2. Heat butter in an oven proof skillet on a stove top. Add finely chopped onions and cook till translucent.
3. Add chopped Red peppers and cook till soft.
4. Now add chopped tomatoes and cook for few sec.
5. Add the combined egg mix and distribute evenly.
6. Cook on small flame for 2-4 minutes till the sides of the frittata are set.
7. Sprinkle the top of frittata with cheese and transfer into the oven.
8. Let it bake for 20-30 minutes or till the fork comes out clean when inserted.
9. Turn off the oven and let it sit inside the oven for 15-20 minutes.
10. Slice into 8 triangles and serve with ketchup or your favorite got sauce.

Aloo masala for dosa

Ingredients:

Potatoes-4 medium
Onion-1 large
Green chillies-4
Urad dal-2 tbsp
Chana dal-2 tbsp
Cumin seeds-1.5 tsp
Mustard seeds-1 tsp
Oil-1 tbsp
Turmeric-1/2 tsp
Salt-to taste
Lemon-1/4
Corriander-to garnish

Method:

1. Wash potatoes thoroughly, slice them into half and pressure cook with enough water on a medium flame for 5 whistles. Adjust the cooking time based on your pressure cooker.
2. Peel the skin of cooked potatoes, mash them and keep it aside.
3. Finely chop onions and keep it aside.
4. Heat oil in a pan and add chana dal. Roast for 30 sec.
5. Now add urad dal and roast till its color begins to change.
6. Add cumin and mustard seeds and allow them to splutter.
7. Add finely chopped green chillies and cook for a minute.
8. Add finely chopped onions and cook till they become brown.
9. Add turmeric and salt. Mix well.
10. Finally add mashed potatoes. Combine well. Adjust for salt and spice and turn off the stove.
11. Squeeze the lemon and garnish with corriander.
12. Serve tasty aloo masala with dosas.

Dosa batter

Ingredients:

Urad dal-1/2 cup
Sona masoori rice-2 cups
Methi seeds-1/2 tsp
Thin poha-1/2 cup
Sabudana-1/4 cup

Method:

1. Wash urad dal and rice. Soak together with methi seeds and sabudana overnight with enough water.
2. Next day soak poha in enough water to make it soft.
3. Grind soaked dal/rice mix with soaked poha in a blender with just enough water to make into a smooth mix.
4. The batter should not be too thick or too thin. Transfer into a bowl.
5. Ferment for 8-10 hr or overnight.
6. To make dosas, heat a non stick pan. Add pinch of salt and sugar to the batter. Take 1 big spoonful of batter and pour it in the center. The ladle should have a round/oval shaped bottom. Starting from the center, spread the batter by moving the spoon in spiral manner until the batter is spread out evenly.
7. If you like, add 1/2 tsp oil/ghee around the dosa.
8. When you see that the edges of dosa are coming off from the pan, remove it using a spatula for plain dosa.  You can apply whatever kind of masalas/cheese at this point and then remove for masala dosas.
9. To prepare for next dosa, clean the surface of the pan using wet tissue paper or wet cloth. This prevents the next dosa from sticking to the pan.
10. Serve them with chutney and sambhar.

Mooli paratha

Ingredients:

Mooli (radish)-1 large
Red chilly powder-1 tsp
Garam masala-1/2 tsp
Amchur-1/2 tsp
Salt-pinch for each paratha
Ghee-to roast
Whole wheat dough-made from 2 cups of floor

Method:

1. Make whole wheat dough in the same way as you make for rotis and rest for atleast 30 min.
2. Peel the skin of radish. Grate and keep it aside for 15 min.
3. After 15 min when water is released from radish, squeeze off the water. Keep it aside.
4. Mix red chilly powder, amchur and garam masala into grated radish. Do not add salt at this step because it releases more water.
5. Heat tawa and start to prepare paratha.
6. To make a paratha, take a tennis ball sized dough and roll into 4 inch circle.
7. Now take lemon sized radish mix and put in the center of rolled dough. Sprinkle salt on the radish mix.
8. Seal the dough, dip it in dry floor and roll into 10 inch circle or as desired. Radish continues to release water so keep adding flour while rolling to prevent it from sticking to the surface.
9. Cook on heated tawa on a very small flame, apply ghee on both sides and continue to cook till brown spots appear on both sides.
10. Serve with yogurt and pickle.

Aloo tomato curry

Ingredients:

Onion-1 big
Potatoes-4 big
Tomatoes-4 medium
Salt-to taste
Corriander powder-1 tbsp
Cumin powder-1 tsp
Chilly powder-1.5 tsp
Amchur-2 tsp
Oil-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Turmeric-1/4 tsp
Ginger garlic paste-1 tbsp

Method:

1. Peel potatoes, wash, cut them into 2 inch cubes and keep them aside.
2. Chop onion and tomatoes. Keep them aside.
3. Heat oil in a pressure cooker.
4. Add cumin and mustard seeds. Allow them to splutter.
5. Add chopped onion and let it cook till translucent.
6. Add ginger garlic paste, turmeric and cook for a minute.
7. Now add tomatoes and cook for couple of minutes.
8. Add salt, chilly powder, cumin powder, corriander powder, amchur ands mix well.
9. Now add cubed potatoes and mix well.
10. Close the lid of pressure cooker and cook on a very small flame for two whistles. If you cook on a large flame, the curry may get burnt.
11. After the whistle is gone, remove the lid and mix well.
12. Garnish with corriander and serve worth dal, roti and rice.