Spice

Gobi Shimla Mirch

2012-03-25T14:08:00.000-07:00

(Cauliflower & colored peppers stir fried and cooked in delectable spices)

Gobi Shimla Mirch (click image to enlarge)

A simple tasty vegetable which can be served any time lunch or dinner along with any dal or gravy dish of your choice.......

Ingredients:

Oil – ¼ cup
Cumin seeds – 1tsp.
Coriander seeds (lightly crushed) – 1tsp.
Onion (chopped) – ½ or 1 small
Ginger – 1 tbsp.
Garlic – 1 tbsp.
Cauliflower – 1 cut into flowerets
Colored peppers – 1cup (cut into desired shape & size)
Chopped tomatoes - 1medium size
Salt – 11/2 tsp.
Sugar - pinch
Cayenne – ½ tsp.
Turmeric – 1tsp.
Paprika – ½ tsp.
Cumin powder – 1tsp.
Coriander powder – 1tsp.
Chana masala – 1tsp.
Cilantro – 2tbsp
Dry Fenugreek leaves – 1tbsp
Water – ¼ cup
Cilantro – for garnish

Method:

Heat oil in a medium high heat in a wok/pan
Add cumin and coriander seeds.
Let them crackle.
Add onion ginger and garlic and saute for 1-2 min
Add the cauliflower and roast them for 15-20 min.
Stirring in between to avoid sticking to the pan
Lower the heat & mix peppers & tomatoes to it.
Now add all the ingredients from nos. 11 – 20.
Mix well and add water.
Cover and cook on low heat till the oil separates and the vegetables are soft to touch.
Uncover and roast on medium high heat for 1 - 2 minutes.
Serve hot garnished with cilantro
Enjoy it with any bread of your choice

Shahi Dum Aloo

2011-09-02T08:07:00.000-07:00

Deep fried baby potatoes cooked in yogurt cream sauce

Dum Aloo (click image to enlarge)

Serves 4-6

Ingredients:

1. Baby Butter potatoes – 1.5 lbs

2. Cooking Oil – for deep frying

3. Plain yogurt – 1 cup

4. Tandoori masala – 1tsp.

Method:

1. Put the washed potatoes in a Ziploc bag,

2. Seal the bag halfway through.

3. Steam the potatoes for approximately 4 to 5 minutes in the microwave.

4. Peel & deep-fry the potatoes on medium high heat to light golden brown.

5. Prick them and put them in a bowl.

6. Add the plain yogurt and tandoori masala.

7. Set it aside while you prepare the gravy.

Ingredints for Gravy:

1. Cooking Oil – 1/3 cup

2. Cumin seeds – 1 tsp.

3. Mixed spices – 1 tsp.

4. Poppy seeds – 2 tsp. (ground)

5. Cashews - 2 tbsp (ground)

5. Onion – 1 grated

6. Garlic – 2 tsp. (grated)

7. Ginger – 1 tsp. (grated)

8. Tomato – ½ cup (crushed)

9. Salt – 1 ½ tsp.

10. Paprika – 1 tsp.

11. Cayenne – ½ tsp.

12. Turmeric – ½ tsp.

13. Coriander powder – 2 tsp.

14. Chana masala – 1 tsp.

15. Water – 1 cup

16. Heavy whipping cream – ½ cup

17. Kasuri methi – 1 tbsp.

18. Cardamom powder – ½ tsp.

19. Slivered almonds - for garnish

20. Cilantro - for garnish

Method for the gravy:

1. Heat oil in a container.

2. Add cumin seeds, mixed spices, poppy seeds & cashews.

3. Roast them for a few seconds.

4. Add the grated onion, ginger paste and garlic paste and mix well.

5. Sauté till golden brown.

6. Add the crushed tomato and mix.

7. Now add salt, paprika, cayenne, turmeric, coriander powder, chana masala and mix.

8. Add the fried and marinated potatoes, mix well.

9. Add water, bring it to a boil.

10. Seal with aluminum foil, cover with the lid.

11. Simmer on low heat for approximately 20 to 25 minutes.

12. Uncover and add whipping cream, kasuri methi and cardamom powder.

13. Mix well and turn off the heat.

14. Serve hot, garnished with almonds & cilantro accompanied with any bread of your choice.

Palak Paneer

2011-08-26T09:23:00.000-07:00

(Chunks of cottage cheese cooked with spinach herbs & spices)

A very popular north indian dish, a crowd pleaser & favourite in my house....

Palak Paneer (click image to enlarge)

Serves – Approx. 8

Ingredients for preparing spinach:

1. Spinach (chopped) – 20 oz. Frozen

2. Ginger paste – 1tbsp.

3. Garlic paste – 1 tbsp.

4. Green chili – 1 finely chopped

5. Salt – 1 tsp.

6. Cinnamon stick - ¼

7. Green cardamom – 5 lightly crushed

8. Cloves – 4

9. Water – ½ cup

10. Baking soda – ¼ tsp.

Method for preparing spinach:

1. In a deep container add all the ingredients together and cook till the spinach is soft.

2. Let it cool and grind it in a blender to a fine consistency.

Ingredients for the gravy:

1. Oil – ¼ cup

2. Butter salted – 3 tbsp.

3. Cumin seeds – 1 tsp.

4. Onion grated – 1(small)

5. Dry fenugreek leaves – 2 tbsp

6. Tomato crushed (tin) – ½ cup

7. Chana masala – ½ tbsp. (MDH brand)

8. Garam masala – ½ tsp. (MDH brand)

9. Cayenne pepper – ½ tsp.

10. Paprika - ½ tsp.

11. Sour cream – ¼ cup

12. Paneer – ½ lb. (cut into 24 cubes approx.)

13.Heavy Whipping Cream – for garnish

Method for the gravy:

1. Heat oil and butter together in a pan.

2. Add cumin seeds and let them sputter.

3. Add grated onion and sauté till light brown

4. Add the fenugreek leaves lightly crushed in your palms.

5. Add the crushed tomato and the spices from nos. 7 to 10.

6. Mix and cook for 1 or 2 minutes.

7. Now add sour cream and mix well.

8. Add the ground spinach (previously prepared).

9. Mix and bring it to a boil.

10. Add the paneer cubes, mix, and cover and let it simmer on low heat for 8 – 10 minutes or till the oil separates from the sauce/gravy.

11. Serve hot garnished with heavy whipping cream.

Tandoori Gobi (cauliflower)

2011-06-08T16:57:00.000-07:00

(Grilled cauliflower marinated in tandoori sauce)

Tandoori Gobi (Click image to enlarge)

Ingredients:

Cauliflower (washed) – 1 (cut into big size florets)

Ingredients for the Marinade:

Sour cream – ½ cup
Whipping cream – ¼ cup
Garlic grated - 1tsp.
Ginger grated – ½ tsp.
Lemon juice – 2 tsp
Cumin powder –1tsp.
Coriander powder – 1tsp.
Salt – ½ tsp.
Black salt (kala namak) – ½ tsp
Paprika – ½ tsp.
Cayenne pepper – ½ tsp.
Turmeric – ½ tsp.
Red food color – 1tsp.
Chana masala – 1tsp.
Garam masala – ½ tsp.
Corn flour – 2 tsp.
Dry fenugreek leaves – 1tsp.
Oil – for basting
Chaat masala – for garnish

Method for grilling:

Place all the florets on a glass platter.
Cover with wet paper towel and cook in the microwave for approx. 5-6 minutes.
Take out and let it cool in room temperature before adding to the marinade.
Meanwhile turn on the oven to bake on high heat approx. 450 – 500 degrees.
Once it reaches the temperature turn it to broil.
Mix all the above ingredients for marinade in a deep bowl with a whisk.
Add the florets to the marinade.
Marinade in the refrigerator for at least 1-2 hrs
Transfer the florets into a baking tray and spray / baste with oil.
Roast them to golden brown, turning in-between to roast from both sides.
Sprinkle chaat masala and serve hot with mint yogurt chutney.

PINDI CHANA

2011-06-04T10:36:00.000-07:00

A very popular dish in north India, especially in Delhi. If you ever go to Delhi, you must try this dish. The best pindi chana in Delhi is available at the Kwality restaurant in Cannaught Place. I have tried to bring it as close to it as I can. Only difference I feel which will bring it even closer is by using Vegetable shortening or Desi ghee instead of oil. Give it a try and let me know how it turns out......

Chickpeas flavored with traditional Indian spices

Pindi Chana (click image to enlarge)

Ingredients for boiling:

1. Chick Peas – 1 Lb. (washed and soaked overnight)
2. Salt – ½ tbsp.
3. Mixed spices (crushed)– ½ tbsp (click link to read more about mixed spices)
4. Bay leaf – 1
5. Garlic – ½ tsp.
6. Tea bag - 1
7. Water – as needed to boil and cook
8. Baking soda – ½ tsp.

Method for boiling:

1. Put the soaked chick peas with water in a pressure cooker. Make sure the water level is at least 2 inches above chickpeas.
2. Add salt, mixed spices, bay leaf, garlic and tea bag.
3. On high heat pressure cook this till the steam is formed.
4. Reduce the heat to medium low and cook for approximately 20 minutes or till the chickpeas are tender.

5. Drain out the water from the cooked chickpeas.
6. Transfer into large bowl. Add baking soda, mix and set it aside.

Ingredients for the dry spices:
1. Cumin seeds – 1 tbsp.

2. Anardana powder – 1 tbsp. (dried pomegranate seeds)

3. Coriander seeds – 1 tbsp.

4. Amla powder – 1 tsp.

Preparation of dry spices:

1. Put cumin and anardana seeds in a frying pan.

2. Roast on medium high heat till dark brown or well roasted.

3. Now add coriander seeds, mix and turn off the heat.

4. Let the spices come to room temperature

5. Grind all these roasted spices.

6. Transfer into a small bowl and mix the amla powder.

Ingredients for preparing chana

1. Onion – 1 small (chopped)

2. Tomatoes – 1 large (chopped)

3. Green chilies – 1 chopped

4. Cilantro – ½ cup

5. Ginger – ½ tbsp. (grated)

6. Salt – 1 tsp. or to taste

7. Black salt – 1 ½ tsp. (optional)

8. Chana Masala – 1 tsp.

9. Paprika – 1 tsp.

10. Oil – ½ cup

11. Ginger – 1 tbsp. (julienned)

Method:
1. Add onion, tomatoes, green chili, cilantro, ginger, salt, black salt, chana masala, paprika to the chick peas.
2. Mix well.
3. Heat oil on high in a wok/pan.
4. Add ginger julienne, sauté, for few seconds or till light golden in color.
5. Now add the prepared dry spices (cumin, anardana and coriander seeds).
6. Let it cook/roast for a few seconds.
7. The oil will become dark brown in color.
8. Add the chickpea mixture.
9. Mix well and sauté for a few minutes.
10 Cover and cook on low heat for another 15 minutes.
11 Transfer into a serving bowl.

Ingredients for Tempering before serving:
1. Oil – 2 tbsp.
2. Paprika – ½ tsp.

3. Cayenne pepper – ½ tsp.

Method:
1. Sprinkle paprika and cayenne on the cooked chickpeas in the serving bowl.

2. Heat oil in a pan.

3. Pour the hot oil on the sprinkled cayenne and paprika.

4. Serve hot garnished with onion rings, chopped tomato and lemon wedges.

5. Enjoy with any bread, bhatura, Naan or Puri.

GREEN CHUTNEY

2011-06-01T07:15:00.000-07:00

Green Chutney (click image to enlarge)

Ingredients:

Mint – 1 bunch
Cilantro – 1 bunch
Onion – 1 medium
Green chilies – 1 or acc. to taste
Lemon juice 1/4 cup
Salt – 1tsp or acc. to taste
Ginger – 1"
Garlic – 2-3 cloves
Sugar – 1 – 2 tsp
Tomato – 1 medium size

Method:

Blend all the ingredients together in a blender or a food processor.
Serve with shashliks, kebobs, or any savory item.

PANEER SHASHLIK

2011-05-31T15:00:00.000-07:00

Paneer Shasklik (click image to enlarge)

The second recipe for the Introduction Post platter is the Paneer Shashlik. A delicious recipe for summer barbecue or in the oven for the colder months. The flavors & aromas of this dish will have your neighbours noses tickling and mouths watering.

(Grilled paneer & vegetables in a spicy marinade)

Ingredients:

1. Paneer – app. 1 lb. (cut into big size pieces)

2. Onion – 2 (cut into big chunks).

3. Green bell pepper - 2 (cut into big chunks).

4. Cherry / Grape tomato – 1 pint.

Ingredients for the Marinade

Sour cream – 1 cup
Whipping cream – 1/2 cup
Garlic grated - 1 tbsp.
Ginger grated – 1 tbsp.
Lemon juice – 1tbsp.
Cumin powder – 1 tsp.
Coriander powder – 1 tsp.
Salt – 11/2 tsp.
Paprika – 2 tsp
Cayenne – 1 tsp.
Turmeric – 1 tsp.
Chana masala – 1 tsp. (MDH brand)
Garam masala – 1 tsp. (MDH brand)
Kasoori methi (dry fenugreek leaves) – 1 tbsp.
Besan (gram flour) - 1tbsp
Oil - 1tbsp
Butter – 2 tbsp melted
Chaat masala – for garnish (MDH brand)

Method for grilling

Turn on the oven to bake on high heat approx. 450 – 500 degrees.
Mix all the above ingredients in a deep bowl with a whisk.
Marinade paneer separately.
Thread alternating paneer, green pepper, tomato & onion into skewers.
Place the skewers in a shallow/-baking dish.
Brush the skewers with melted butter
Cook for 8 – 10 minutes on each side.
Brush with melted butter before putting in a platter
Sprinkle chaat masala
Enjoy it with green chutney, rice/naan bread.

How to serve?

Spread some lettuce leaves on a serving platter. Place shashlik skewers on top. Garnish with lemon slices on the side.You can place a mixture of some grated radishes, carrots & cucumbers on the side. sprinkle some chaat masala & lemon juice for added flavor. ENJOY!!!!

CORN KABOB

2011-05-31T10:08:00.000-07:00

Corn Kabob (click image to enlarge)

In my in Introduction Post I put a picture of a Vegetarian Kabob Platter. In this post I have given the recipe to prepare one of the items, the Corn Kabob. This is a delicious appetizer especially for vegetarians, but meat-eaters as well. I have served this dish at several dinner parties and it has always been crowd pleaser.

Give it a try and let me know if you have any questions! Good luck and enjoy :)

(Kabobs made with corn and rice flour) Serves: 6 – 8

Ingredients:

1. Yellow corn (Frozen) – 12 oz. (Thaw it in microwave)

2. Green bell pepper – 1/4 cup (finely chopped)

3. Green Chilly – 1 (finely chopped)

4. Garlic – 1/2 tsp. (grated)

5. Ginger - 1/2 tsp. (grated)

6. Rice flour – 6 tbsp.

7. Salt – 1 tsp.

8. Cayenne pepper – 1/2 tsp.

9. Cheddar Cheese – 1/3 cup (grated)

10. Oil – For deep frying

Method:

1. Puree the corn in a blender without using any water to get a coarse paste.

2. Combine the corn with chopped pepper, green chilly, garlic, ginger, rice flour, salt, cayenne & cheese.

3. Mix them well.

4. Shape the mixture into a round ball and lightly press it to make a flat kebab.

5. Deep-fry the kebabs in hot oil till they are golden brown.

6. Drain on an absorbent paper.

7. Serve hot with green chutney.

INTRODUCTION: VARIETY IS THE SPICE OF LIFE

2011-05-31T09:06:00.000-07:00

They say Variety is the Spice of life.

True or not, in Indian cooking it is an exclusive combination of vibrant and various spices which make Indian dishes different from other cuisines.

Variety: Vegetarian Kabob Platter (click image to enlarge)

In India mothers usually begin to teach their daughters family recipes very early in life. Fortunately I come from a background where cooking was always a passion. I grew up watching my mother cook some of the tastiest and finest mouth-watering dishes in her kitchen. It was her special touch and unique technique of blending spices that made each dish so flavorful, exotic, and special.

Later on in life – as luck would have it – I got married to a husband whose passion was eating only the finest & best tasting food. He had a very exquisite talent for food testing and loved to critique on every dish that was brought before him. He grew up eating from the two best cooks in the family, his mother & grandmother. Thus the bar had been set very high for me right from the start. No matter what I made it was never perfect for him. There would always be something that could be improved. I accepted the challenge and didn’t give in until I got it out from his mouth that this was the best!

It was this married combination of ours; his passion for eating and mine in creating for him which led me to be a cook that I am today. All my recipes are a creation of what I have learned as an adolescent from my mother and further crowned with jewels from my husband’s passion for eating only the finest…

Join me, as I explore the delicious depths of Indian cuisine in bringing the variety of the finest flavors of Indian dishes to your life.

Spice

Gobi Shimla Mirch

﻿﻿(Cauliflower & colored peppers stir fried and cooked in delectable spices﻿)

Shahi Dum Aloo

Palak Paneer

Tandoori Gobi (cauliflower)

PINDI CHANA

GREEN CHUTNEY

PANEER SHASHLIK

CORN KABOB

Give it a try and let me know if you have any questions! Good luck and enjoy :)

INTRODUCTION: VARIETY IS THE SPICE OF LIFE

(Cauliflower & colored peppers stir fried and cooked in delectable spices)