Paneer Tikka

Panner Tikka, a perfect party appetizer. The prep can be done ahead of time. And just 15 minutes before the party, just stick it into the oven. and by the time guests arrive, tadaaa, panner tikka ready to be served. 

We can also make it on grill. Great for picnics and campings.  

Ingredients:

• Paneer - 1 packet ( 200g )
• Bell Peppers ( I used yellow, orange, red and green ) - 1 each small size.
• Onion, cubed - 1
• Tomato ( optional ) , deseeded  and cubed. - 1 ( I haven't used )
• Sour Cream or Hung Curd - 3 tbsp
• Besan ( Gramflour ) - 2 tbsp
• Corn Flour - 1 tbsp
• Ginger Garlic Paste - 2 tbsp
• Lemon Juice - 2 tbsp
• Red Chili Powder -1 tsp or to taste
• Tandoori Masala - 2 tsp
• Carom Seeds ( ajwain ) - 1/2 tsp
• Salt - to taste
• Melted Butter or oil - 2 tbsp
• Black Pepper, crushed - 1/2 tsp
• Skewers - as needed

Directions: 

• Dice the paneer into bite size pieces. Keep aside

• Dice Bell peppers and onions and keep aside. 

• Soak the wooden skewers in water for about an hour so that they do not get burnt while cooking. If you are using the metal skewers then you don't need to do this.
• Now in a mixing bowl, take besan, cornflour, ajwain, salt, red chili powder, tandoori masala, ginger garlic paste, lemon juice and little oil or butter. Mix well.

• Now add the cubed paneer and diced bell peppers and onions in this paste and toss it very lighty making sure the paneer cubes do not break and all the pieces are coated with this mixture.

• Cover this bowl with a cling wrap and put it in the fridge for marination. Keep it for about an hour.

• Pre heat the oven on 450 deg F.
• Take a baking tray and cover it with aluminium foil.
• Arrange the paneer, bell peppers and onions on the skewers and put in on the baking tray. I like to use a tray with walls so that I can arrange in such a way that the skewers can be put on the edges and the tikkas can be cooked from all sides. See pic: 

• Stick it into the oven for about 13-15 minutes until the edges of paneer start browning.
• When done brush it with melted butter or oil and serve with green chutney.

Masala Corn Rice

A quick fix dish, best when you are running out of time and you need to quickly fix lunch box or one pot dinner.

Ingredients:

• Boiled Rice - 2 cups
• Boiled Corn Kernels - 3/4 cup
• Ginger, finely chopped - 1 inch
• Garlic - 2 pods, finely chopped
• Onion ( medium ) - 1
• Curry Leaves - 1 spring
• Pav Bhaji Masala - 2 tsp ( you could replace it with garam masala )
• Red Chili Powder - to taste
• Salt - to taste
• Turmeric Powder - 1/4 tsp
• Oil - 2 tbsp
• Chopped Cilantro - for garnish

Directions :

• Heat oil in the pan. Saute garlic and ginger for half a minute or so.
• Add chopped onions and saute that as well.
• Add curry leaves, boiled corn, pav bhaji masala, red chili powder, turmeric powder. Give it a good mix.
• If you think the masalas are getting burnt, you can add 2 tsps of water and cook.
• Add boiled rice to this corn mixture. Add salt and mix gently making sure you don't break the rice grains.
• Garnish it with chopped cilantro. ( I was running out of cilantro hence not shown in picture ).
• You can serve this as is. This really doesn't need any side. But if you like serve it with any raita or even plain curds.

Thunder Cake

Ok, there is small story behind this cake baking experiment.
My daughter came home from her last day of school before summer break. She asked me to bake a thunder cake to mark the beginning of a fun filled summer break.
She said "I can help you with the recipe mommy, I got the recipe from school. There you go"
and this is what she gave me.

She confirmed with me if I had all the ingredients at home. 

Now the measurements were up to me.. haha... Isn't the cute ?

I quietly googled the recipe of the thunder cake. I did not tell her that I was doing so, of course. 

I kept her under an impression that I was strictly following her recipe. 

Well, then I came across the thunder cake recipe by Patricia Polacco

Here's the link:

http://www.patriciapolacco.com/participation/kidstalk/questions_week/week_3/cake_recipe.html

I followed this recipe with a few modifications. 

Ingredients :

• All Purpose Flour - 2 1/2 cups
• Cocoa Powder - 1/2 cup
• Baking Soda - 1 1/2 tsp
• Salt - 1 tsp
• Pureed Tomatoes - 1/3 cup
• Milk - 1 cup ( the original recipe says 1 cup of water but I added milk because my daughters recipe called for milk )
• Eggs - 3
• Sugar - 2 cups
• Butter - 1 stick (cup)
• Vanilla - 1 tsp  ( I did not add it because I did not have it. It still tasted good)

Directions: 

• Pre heat oven to 350 deg F.
• Sift together flour, cocoa powder, baking soda and salt. Keep aside.
• In a mixing bowl beat the eggs, add melted butter, sugar, vanilla and blend together.
• Add milk and pureed tomatoes and blend well.
• To this mixture add the dry mixture which we kept aside. 
• Take a cake pan, grease and flour it. 
• Pour this cake mix into the pan and bake for about 40 minutes.
• You can frost it and add slices fruits of your choice ( strawberries according to my daughter's list ). But I skipped the frosting part. It was too good as is.

My daughter was happy that her recipe was a success.... ;) hushh !!

Thank you Patricia !!!

Pyaaz Ke Pakode ( Onion Pakoras )

What is the first thing that crosses your mind when the weather is like this:

Don't you want to eat hot crispy pakoras with some tea? I am sure.. haha
That's what I did too... Came home immediately and quickly made some onion pakoras.

Now I am going to give you the basic pakora recipe with the minimum ingredients.
You can modify by adding many more ingredients like ginger, garlic, curry leaves, cilantro, fennel seeds, etc.


Ingredients:

• Onion - 2 medium ( I prefer red onions )
• Besan ( chickpea flour ) -  3/4 cup
• Rice Flour - 1/4 cup
• Red Chili Powder - to taste
• Chopped Green Chilies - 1or 2
• Chopped Cilantro - 2 tbsp
• Turmeric Powder - 1/4 tsp
• Carom Seeds - 1/4 tsp
• Salt - to taste
• Oil - for deep frying

Directions: 

• Slice onions lengthwise. Add salt. turmeric, chili powder, carom seeds to it , mix well and let it rest for 10 min. It will release some water. That way you will not need to add more water to make the mixture.

• Now add besan and rice flour, green chilies, cilantro and mix in such a way that the flour is just enough to coat the onions.
• You might not have to add water at all 'coz of the water released from the onions. But if you think it's not sufficient then add water by teaspoon, very little at a time.

• Heat oil in a pan for deep frying. When the oil is hot, drop small portions of the mixture into the oil and fry till golden brown on all the sides tossing them in between.
• Using a slotted ladle take them out on a paper towel so that the excess oil is drained out. 
• You can sprinkle some chat masala on the pakoras as soon as you take them out from oil. ( optional )
• Serve hot with ketchup or green chutney .along with hot tea or coffee.

Home Made Curd ( Dahi )

You can make curd at home with milk and needs some fermentation in a warm temperature.
In colder places you will have to find a warmer spot inside the house where is can be kept for fermentation for example inside the oven.

Ingredients:

• Whole Milk - 4 cups ( quantity depending on how much curd you want to set )
• Starter Curd ( culture ) - 1 tbsp ( I prefer full fat curd for culture )

Directions:

• First, boil the milk on stove top or in microwave.
• Let the milk cool down in room temperature till it is luke warm. 
• Now add the starter curd ( culture ) in the milk and mix it well with the whisk.
• Transfer it into the bowl with a lid in which you want to set the curd.
• In the warmer place you can cover and leave it on the counter for 5 hrs for it to set.
• However, in colder places, you will need to put in in a preheated oven.
• Preheat the oven at the minimum temperature ( say 170 or 180 deg F ) and turn it OFF.
• Now place this bowl in it and leave it undisturbed for 5 hrs or even overnight. 
• Once the curd is set, refrigerate it. 

Tips:

• Whole milk yields a thick curd or yogurt.
• Use the full fat yogurt as the starter curd for better results.
• Make sure while you add the starter curd ( culture ), the milk is neither too hot nor too cold. The curd will not set at all.
• It should be warm. Touch the milk with your finger it can be slightly more than luke warm.
•  The longer you keep the curd outside the sour it becomes.

Spiced Buttermilk ( South Indian )

Chilled spiced buttermilk !!!!! That's a summer treat. I can have it all day.

Buttermilk is a popular drink in both North India as well as  South India but of course the recipes are different. 

Here is the South Indian style spiced buttermilk recipe. I shall soon blog the North Indian style buttermilk, the recipe of which, calls for roasted jeera powder and chat masala and a few more. 

Ingredients: 

• Curd - 1 cup
• Water - 2 cups (adjust water according to preferred consistency ) 
• Lemon Juice - 1 tbsp
• Fresh Ginger, minced - 1 tbsp
• Green Chilies, minced - 1 tbsp
• Cilantro - finely chopped - 2 tbsp
• Salt - to taste
• Oil - 3/4 tsp
• Mustard Seeds - 1/2 tsp
• Curry Leaves - 4-5
• Hing ( Asafoetida ) - 2 pinches

Directions: 

• In a blender, combine curds, water, lemon juice, ginger, green chilies, cilantro, salt and give them a few pulses just so all the ingredients are well incorporated. Adjust salt and keep aside. 
• Now for tempering, heat a little oil and sputter mustard seeds in it. Add curry leaves, hing and turn off the heat immediately. Add this tempering to the buttermilk. Mix well.
• Keep it in fridge till it is chilled and till all the flavors are well absorbed by the buttermilk.
• Serve chilled. If needed , add ice cubes before serving.

PS: In case you don't want curry leaves or mustard seeds to pop  in your mouth while drinking, you can strain and drink. The flavor must have already been absorbed.

Dill Paratha

Fresh dill leaves are such aromatic herb. I just added chopped leaves to the plain good old chapati and made it a little more flavorful.


Ingredients :

• Whole wheat flour - 2 cups
• Warm water or milk for kneading - around 1 cup ( adjust accordingly )
• Salt - 1/2 tsp
• Ajwain ( Carom Seeds ) - 1/2 tsp
• Dill Leaves - 1 small bunch
• Finely Chopped Green Chillies - 1-2 ( optional )
• Turmeric Powder - 2-3 pinches
• Ghee - to drizzle

Directions: 

• In a mixing bowl, combine flour, salt, ajwain, finely chopped dill leaves, chopped green chillies, turmeric powder and knead gently with warm water adding little by little. Add a little oil and make a firm dough . ( How to knead dough  ) 

• Make chapatis out of this prepared dough and sprinkle ghee on both sides and serve with any curry u like.  For detailed process of how to make chapati click here. 

Jalapeno Chutney - For the rice

This is the recipe of  jalapeno chutney which I like to mix with plain steamed rice with a little ghee.
There is another recipe of jalapeno chutney with mint which I use as dip or spread. I will blog the recipe of that soon.

Ingredients:

• Jalapenos - 8-10
• Tamarind Extract - 2 tbsp ( 1/2 tsp if using pulp )
• Garlic Pods - 3
• Cilantro - 2 springs
• Turmeric Powder - 2 pinches
• Salt - to taste
• Sugar - very little, say, 1/4 tsp
• Oil - 1 tbsp

For Tempering: 

• Oil - 1 tbsp
• Mustard Seeds - 1/4 tsp
• Urad Dal - 1/2 tsp
• Curry Leaves - 3-5
• Red Chili, whole - 1 ( optional )
• Hing - a pinch

Directions: 

• Chop Jalapenos. U can remove the seeds if you do not want it spicy. 
• Heat 1 tbsp of oil in a pan and fry the chopped jalapenos. Fry till they look cooked and let it cool.
• Grind fried jalapenos, cilantro, garlic, tamarind extract, turmeric, salt and sugar all together till paste.
• Remove it in a bowl. Now temper the chutney.
• Heat oil and splutter mustard seeds, add urad dal and roast till reddish. Add red chili, curry leaves, hing. Pour this over the chutney and give it a good mix.
• Adjust salt.
• Serve it with plain steamed rice with a little ghee. I like to mix it in the rice and eat. You can serve with chapati as well. 

Oats Banana Porridge

A quick, easy and healthy breakfast. Oats and Banana Porridge.

Ingredients :

• Traditional Rolled Oats - 1 cup
• Milk - 1 cup
• Ripe Banana - 1
• Brown Sugar - 1 tsp or to taste ( optional )  You can replace sugar with honey. 
• Broken Nuts - for garnish ( Walnuts in pic. )

Directions: 

• Heat milk in a saucepan.
• Add oats . Let it boil on medium heat. Reduce the heat to low.
• Add mashed banana and sugar. Mix well. and turn off the heat in a minute of cooking after adding banana.
• Serve warm, Garnish with broken nuts for some crunch .

Microwave Method : 

• Take oats and milk in a microwave safe bowl. Heat it for one and a half min.
• Now add mashed banana to the porridge mixture. Stir well.
• Reheat in microwave for another 30 sec until banana is cooked along with the porridge.
• Add sugar and garnish with broken nuts or raisins. 

Note:  

• You can add more flavors to it like vanilla extract or cinnamon, etc. 
• You can add slices of banana instead of mashed banana.
• You can garnish with berries to add color and flavor. 
• You can add a dollop of yogurt to it too.

Mirchi Bhajji

Mirchi bhajji, stuffed pepper fritters, one of the most common streets foods.
mmmmm..... I remember buying this at the street vendor, he gives these bhajjis accompanied with chopped onions and roasted peanuts, all wrapped in a paper.. haha.... slurrrrp !!! How I love street food !!
This can be made at home with any type of pepper you prefer, like banana peppers or jalapeno peppers .
I prefer banana peppers.

Ingredients:

• Banana Peppers : 8 -10
• Tamarind - gooseberry sized
• Carom Seeds ( Ajwain ) - 1 tsp
• Gram Flour ( Besan ) - 1 cup
• Baking Powder - 1/4 tsp ( optional ) - This helps the make the bhajjis crispy 
• Salt - to taste
• Oil - to deep fry

Directions: 

• Soak tamarind for half an hour, remove seeds. Or for instant result, microwave tamarind with very little water for 30 secs. Stir and microwave again for another 30 secs. Keep aside. Let it cool.
• In a grinder, take carom seeds and give them a pulse. When they are crushed, add tamarind along with water and salt and grind it to a paste. Keep aside
• Now, slit the pepper lengthwise, and remove seeds from them if you do not want it to be too hot. If you like it hot, let them be. 
• Stuff these peppers with the tamarind-carom paste. Let them sit for about an hour. You can make them immediately as well but if you let them sit for a while, it taste better when the peppers absorb the flavours. Also if you are making these for a party, you can stuff and keep these ready for even 5-6 hours and fry them just before the party. 
• Now to make the batter, take besan in a mixing bowl, add salt and baking soda. Mix. Add water little at a time and mix well with the help of an egg beater. The consistency should be just right to coat the peppers, neither hard nor runny. 
• Heat the oil in a deep frying pan. To test the right temperature, add just a drop of batter into the oil. The batter should neither come up too soon nor should it sit for long. It should sizzle for about 2 seconds and then float up. 
• Now, drop the stuffed peppers into the batter and drop them in the hot oil. Deep fry till it is golden from all the sides. Fry them on medium heat. 
• When done, drain the excess oil on the kitchen towel. 

Serving Suggestions: 

• Serve them hot with Green Chutney or Tamarind Chutney 
• Or, along with finely chopped onions. Sprinkle some lemon juice on the onions and some roasted peanuts. 
• Or, after you fry the bhajjis, make another slit lengthwise and fill with these onions sprinkled with lemon juice and serve.
• Or, Slice the bhajjis into pieces and spread on the plate, sprinkle onions with lemon juice and roasted peanuts and sev and chopped cilantro. 
• Enjoyyyyyy !!!!

Variation : 

The above mentioned is usually a South Indian recipe of Mirchi Bhajji.

The North Indian recipe has a different stuffing. The stuffing of boiled potato. 

Stuffing :

• Mashed Boiled Potato - 1 cup
• Chopped Onion - 1/2 cup
• Chopped Cilantro - 1 tbsp
• Grated Ginger - 1 tsp
• Chat Masala - 1/4 tsp
• Lemon Juice - 1 tsp
• Salt - a pinch

Mix all these well and stuff in the slit peppers. The remaining recipe remains the same.