Basic Palak Gravy

Blanch 200 gms spinach and make it into a puree

In a pan heat 2Tbsp oil , and add 1Tbsp chopped garlic - fry for a min
Add 1 -2 dried red chilly
2tsp Chopped green chilly and stir for a minute
Once you know the raw smell of the garlic has been removed
Add 1/2 tsp yellow / red chilly powder
1/2 tsp kasuri methi
3 finely chopped tomatoes
Cook until tomatoes are soft , and add 2 Tbsp tomato puree and mix well.
Add salt to taste, mix and add the spinach puree


Boiled Channa - Boiled Potato - Steamed Corn - Mushroom

Choose from the above ingredients to make your choice of vegetables. You can also combine two or more of the ingredients


Once you add the veggies of your choice add 3Tbsp cream and fold the cream . Switch off the heat
Remove on to the serving bowl and add a dollop of butter (1Tbsp)
Garnish with coriander leaves

Limoncello

This one is inspired by the show Good Eats , a very easy to make and can be stored in for over a year s time

Ingredients

 8 - 10 lemons
750 ml Vodka
2/3 cup water
2/3 cup sugar


Directions:

Carefully remove the zest from the lemons using a microplane. Be careful not to remove any of the white pith / part of the lemon
(You can reserve the lemons to make lemonade or squeeze and freeze the juice for later use)
Put the lemon zest into a large glass container and pour the vodka over the zest and let it sit in a cool dark place for 7 days
After 7 days , strain the liquid through a fine mesh strainer, lined with muslin or cheese cloth layers and strain
Meanwhile combine the water and the sugar in a saucepan over high heat and cook, stirring it continually until the sugar is dissolved - this will take about 3 minutes
Cool this syrup and add the strained lemon zest vodka. Stir to combine
Transfer into a glass container and let it age for atleast 4 hours in the freezer
Limoncello can be stored in the freezer for upto a year s time

Drink safely !!!!

Crispy Onion Rings with Spiced Ketchup

I was just watching a television show - Restaurant Impossible ... and thus got inspired for my quick finger licking snack - Onion rings, which are equally famous to French fries here in USA


Ingredients:

For the Spiced Ketchup

1 cup tomato sauce or ketchup
1 Tbsp stone ground mustard / Dijon mustard if you have on hand
1 Tbsp chilli paste

For the Onion Rings

3 large yellow onion, cut into roundel s- about 1/8th " thick
Oil for frying
1 cup Maida / All purpose flour
Salt and Pepper for seasoning
Ice cold water

To go about:--

Soak the onion rings for about 15- 20 mins in ice cold water. Next drain ensuring the onion has no more water in it
Lay it on a paper towel for a min
Preheat your oil - in case you are used to a thermometer 375 F is the point
In a bowl, blend the flour - salt and pepper mixing them well
Add one - third of the onion, mix the onion well tapping off excess flour and add to the fryer cooking until they are crisp , say about for 2 - 3 minutes
Once done, transfer to a paper towel to remove the excess oil
Repeat the same procedure with the remaining onions - in batches

For the Spiced Ketchup: Mix all the ingredients well

In a plate arrange the onion rings along with the spiced ketchup. You can also garnish with some mint leaves (Onion and Mint really go on very well )


Note:

If you want it a little Indian style flavor, you can add some chilly powder and ajwain / carom seeds to the flour mixture
Adding garam masala also would give you the Indian touch
Usually onion rings are coated with a batter made with flour and seasoning, but I did not want to overload myself with the taste of the flour, this also turned to be great where you can actually bite into a combination of sweaty and caramelised onions
I could not take a picture of this , as it was at my friends place , but next time I make it at home, will surely shoot some good pics 

Pear and Mint Chutney

A little twist to the regular mint - coriander or sweet tamarind chutney. This chutney will bring on the taste of the sweet pear as well as the fresh mint's minty flavor

It can be a great accompaniment to pakoras

Ingredients:

Oil: 2 Tbsp
Onion: 1 medium
Mint: 1 cup
Pears: 2 medium
Fennel seeds: 1 tsp
Cardamom seeds: 1 tsp
Salt: to taste
Pepper: 1/2 tsp


Wash and drain the mint leaves and roughly chop it
Roughly chop the pears
Thinly slice the onions
Heat oil in a pan and add the onions , cook until it turns soft
Once the onions turn soft , add the fennel and cardamom seeds saute well and remove it from fire
Allow it to cool for about 15 mins
In a food processor / mixer add the onions, chopped mint and pears along with salt and pepper
Puree until smooth, leaving a bit chunky texture
Store into air tight containers in the fridge for about 3 - 4 days

Spicy Plantain chips

Ingredients

By Bal

Green Plantain: 4 unripe
Oil: for deep frying
Garam Masala: 1 Tbsp
Smoked Paprika or red chilly powder: 1Tbsp
Salt: to taste

Peel the plantain using a peeler. You might have to do a couple of rounds of peeling
Slice the peeled plantain using a mandolin or a sharp knife to about a 1/8" thickness
Fry the slices in batches in hot oil until golden and crispy. Stir them a bit while frying to prevent it from sticking together
Remove the plantain once done and drain on to a paper towel lined sheet
In a bowl mix the garam masala, salt and paprika and sprinkle the spiced misture on the fried plantain and serve
Alternatively it can be cooled down and stored in an airtight container for upto 10 days

Hot Chocolate Fudge

This hot fudge sauce is thick , rich, inexpensive and easy to make. You can use it over your favorite ice - cream, brownies or cake and it also will last for a while. Place any unused finished sauce in a glass jar and store it in the refrigerator.

When you want to re-use it, a few seconds in a microwave will do the work and your fudge will be warm enough to use it over

This basic recipe is inspired by Martha

Ingredients

Dutch coco powder : 1/2 cup
Light cream: 1/4 cup
Light corn syrup: 1/2 cup
Sugar: 1/2 cup
Salt: A bing pinch - its important
Butter: 1.5 Tbsp
Vanilla Essence: 1/2 tsp

To go about......

- In a pan mix in coco, cream, corn syrup, sugar and salt
- Bring it to boil for about 3minutes over medium heat
- Remove from fire and add in vanilla extract and mix
- Add in butter to help you keep the sheen
- You can immediately use it over your favorite treat

Note:

For a more richer version you can use full cream, but then mind the calories
I am not a big fan of corn syrup, but to keep this sauce malleable its important. Sugar syrup will tend to crystallize once it cools down
In case you do not find dutch coco powder, try using any normal Hershey s un sweetened dark coco powder or any good brand that you trust

Why Dutch coco powder - prefer it because it is neutral and does not react with soda. Its usually called in for baking, unless there are other acidic ingredients such as lime / lemon used. It has a reddish brown color, mild flavor and is easy dissolved in liquids

You can pour it over my favorite Brownie posted earlier created to satisfy my urge for a sizzling brownie

Sabudana Vada

This is a traditional snack from Maharashtra, but widely famous as a fasting or vrat snack especially during Krishna Jayanti / Navratri fasts

For me its just another fast food :)

The one thing I love about it is that its very different from the normal fried pakoda s you have. Hard exteriors with a soft and gooey interior makes it taste so heavenly

You can add so many variations , so I am marking them as optional


Ingredients:

Sago pearls / Sabudana : 1 cup
Potatoes : 3 large ( boiled and mashed / grated)
Green chillies: 2 finely chopped
Coriander leaves: 1/3 cup finely chopped
Peanuts : 3 Tbsp crushed / powdered ( Optional)
Cumin seeds : 1/2 tsp
Salt : as taste ( you can substitute your vrat namak / sendha namak)
Pepper powder: 1 tsp Or Chilly powder of the same quantity
Bread crumbs or fresh ground bread : 1 (Optional)
Lemon juice: 1 tsp (Optional)
Oil : for deep frying

Soak the sago , for atleast 45 mins, drain the water completely and allow it to stand for another 30 mins. This way the sago will puff up well and resting allows it to soak the excess water
Now add all the ingredients, and mix weel to form a stiff mixture
I personally omitted the peanuts
In a deep pan , heat the required amount of oil for deep frying
In case the mixture is a little bit sticky, you can smear your palms with some oil
Divide the mixture into equal balls and with the help of your palms, flatten it or rol up to the desired shape you would want to have
Slide each piece slowly into the hot oil and deep fry until golden brown on both the sides
Drain on an absorbent paper and serve hot
Goes well with tea green chutney or even plain sauce




In case you guys have any variation to the above please do write the same to me

Note:

During Vart , bread is not used, you can ofcourse remove the same, but if you tend to make it on another other day, I would suggest the addition of fresh ground bread  or bread soaked in water and crumbled, as I have noticed the vada to be more crisper and it absorbs lesser oil

Tandoori paneer Pizza

A delicate Indo Italian fusion


Ingredients

Pizza Base 8" : 2
Tomato sauce: 1/4 cup
Chilly sauce: 2 Tbsp
Shredded mozzarella cheese: 1 cup
Butter : for greasing and glazing
Oil/ghee : 1tsp
Coal pieces: 2

FOR THE TANDOORI PANEER TOPPING

Paneer cubes : 1 cup
Cubed bell peppers: 1/4 cup
Deseeded tomato cubes: 1/4 cup
Cubes onions: 1/4 cup
Fresh cream: 1 Tbsp

TO BE MIXED INTO A MARINADE

Curd: 1/3 cup
Chilly powder: 1/2 tsp
Dried fenugreek leaves or Kasuri methi: 1 tsp
Ginger - garlic paste: 2 tsp
Garam masala powder: 1 tsp
Butter: 2 tsp
Salt: to taste


To Proceed....

For the paneer topping

Mix all the ingredients for the marinade except butter
Marinate the paneer, capsicum and tomato cubes in the marinade for 30 minutes
Heat butter in a saucepan , saute the onion cubes for 1 - 2 mins
Now dd the marinade along with fresh cream and cook on simmer flame for 3-5 minutes
Remove from fire and keep aside in a covered bowl
Meanwhile heat the coal directly on gas, and once red hot transfer it to a small bowl
Place this coal bowl amidst the covered bowl, pour the oil / ghee over the coal, and cover the bowl immediately
Let it rest for 5 - 7 mins, until the marinade gets a smoky flavor and then discard the bowl with the coal
Divide the smoky marinade into two equal portions

Preheat oven at 200 C (400 F)
Place the pizza base on to a greased baking tray or on to a pizza stone
Spread the tomato and chilli sauce on to the base
Spread half of the marinade on to one base and the other half on to the other one
Sprinkle cheese and bake for 10 - 15 mins or till the base is evenly browned and the cheese melts
Cut and serve immediately

Coconut Rice - Modern way ToI

Coconut rice is made with many variations. One version is when chana dal and rice are steam cooked along with grated coconut.

Ingredients:

Chana dal: 200 gms

Rice: 350 gms

Coconut: One half of a whole coconut (can use the whole coconut if the size is small)

Mustard seeds: ½ tsp

Cumin seeds: ½ tsp

Urad dal: ½ tsp

Red chilli (Whole): 2

Curry leaves: 4-5

Salt to taste 

How to go on.....

- Soak the chanal dal for one hour before cooking. Rinse the rice before cooking.

- Take oil in a pan and heat it. Add mustard seeds, cumin seeds, urad dal, red chilli and curry leaves in to it. Once the mustard seeds start to crackle, add soaked chana dal and rice and mix the ingredients well. Add adequate water, but see to it that you add only as much water the whole mixture needs to cook.

- Add salt and grated coconut. Put the lid on the vessel and allow it to cook for 10 minutes. - After 10 minutes, mix the ingredients well and see how well cooked the chana and rice are. If you feel it will get ready by another five to 10 minutes, then allow the entire thing to cook in a low flame. Add another two spoons of oil at the same time. Let it settle for a while.

- If you want to cook it in a pressure cooker, it will taste equally better. But add less water than what you would have if you were cooking in a vessel.

- Serve the hot coconut rice will appalam and piping hot rasam. It is indeed a yum treat for taste buds.

Chunky Pineapple and Avocado Salsa

• 1 can sliced pineapple in juice, drained and juices reserved
• 1 tablespoon lime juice 
• 1 tablespoon honey
• 1 tablespoon extra-virgin olive oil
• 1 small jalapeno, seeds removed and diced
• Kosher salt and freshly ground black pepper
• 1/2 red onion, finely chopped
• 1 medium avocado, halved, pitted and flesh cubed
• 2 tablespoons minced cilantro leaves

In a bowl combine in 2Tbsp of the pineapple juice, lime juice to give it some acid and kick, honey and oil, whisk it well along with the seasoning 

Deseed the jalapeño, not removing all the seeds which will give it a nice little kick, if you wish to have some. Chop the pineapples, this can be rough and I put in some red onion which will give it a nice flavor and some color too

Roughly chop - cube the avocado and add it to the pineapple - onion along with the finely chopped cilantro 

Mix well and serve immediately

Note:

The pineapple - onion - avocado can also be grilled for a grill salsa

Serve it with tacos or with chips

Green Iced Tea with Herbs

This easy and ready to go drink is under a $ and its gonna be refreshing and delicious
Its so much cheaper and more healthier than buying a soda or ice tea from the store and you can customize it to your preference also

Ingredients

1/4 cup firmly packed fresh mint leaves
7 - 8 fresh basil leaves
3 fresh sage leaves
2 Tbsp honey
2 green tea bags / 2 Tbsp loose green tea leaves
3 cups iced water
1 cup ice


In a sauce pan boil water and add herbs of your choice such as fresh mint - basil - sage
You can use whatever herbs you have in the fridge or the ones you like
Steep it well and then add green tea packs or 2 Tbsp green tea leaves
Let it steep for a few minutes
Add in some honey to sweeten it (according to the level you would like to have )
Cool it a bit and add the entire content to a pitcher of cold water filled with ice cubes




Note:
Use smaller quantities of stronger herbs such as Sage , as it might overpower the drink
You can use sugar / sugar syrup instead of honey also
Adding lemon slices to the pitcher may also give you a tangy taste to this drink

Project with Kids - 1 Pickle

Looking for a great fun project to do with the kids, how about a great Veggie Pickle
Just cut up a any vegetables of your choice such as Zucchini, String / French beans / Peppers / Cauliflower ... let the kids decide what they want to make and heat

Wash and cut these vegetables and put them in sterilized jars and cover it up with a solution of boiled vinegar and water (cooled down) along with some sugar and the seasoning of your choice

Let them decide if they want it to tangy - sweet or spicy by adding in bay leaves - cloves - chilly flakes - more sugar - garlic cloves

Chill and they are ready to eat !!!

Happy Experimenting 

Neha's Greek Country Salad ..ToI

Ingredients 
Cherry tomatoes, cut in half: 6
Lebanese cucumber, cut in square: 1 
Bell peppers (red and yellow), cut in squares: 2
Red onion, cut in rings: 1 
Olive oil: 1/2 cup
Kalamata olives: 8
Feta cheese: 100 gms
White wine vinegar: 2 tbsp
Lemon juice: 2 tbsp
Oregano leaves: 1tbsp
Black pepper, cracked: 1/2 tsp
Salt: 1 tsp 

Method 
Add Lebanese cucumber, cherry tomato, Kalamata olives, feta cheese, red onion, romain e lettuce and bell peppers to a large serving bowl
Make the dressing with white wine vinegar, lemon juice over the salad and toss in the bowl and serve.

Kofta Biryani

For the koftas 
3/4 cup soaked kabuli chana (white chick peas)
1 onion
1 green chilli
2 tbsp chopped coriander (dhania)
3 cloves of garlic (lehsun)
1/2 tbsp lemon juice
salt to taste
oil for cooking

For the gravy
1 onion, finely chopped
2 tomatoes , pureed
1 tsp grated ginger (adrak)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
3/4 tsp garam masala
2 cups chopped spinach (palak)
1/3 cup fresh cream
2 tbsp oil
salt to taste

For the rice
1 cup long grained rice (basmati)
2 cloves (laung / lavang)
2 bayleaves (tejpatta)
salt to taste

Other ingredients
1/2 cup mint leaves (phudina), chopped
1/3 cup milk
1 tbsp butter
1/4 tsp cardamom (elaichi) powder
a few strands of saffron (kesar) strands

Method
For the koftas

1.Combine all the ingredients except the oil in a blender and grind to a smooth paste.
2.Shallow fry spoonfuls of the mixture on a non-stick pan, using a little oil over a medium flame, till both sides are golden brown. Drain and keep aside.

For the gravy

1.Heat the oil in a pan and saute the onion till translucent.
2.Add the tomato puree, ginger, turmeric and chilli powder and cook till the oil separates.
3.Add the garam masala and spinach and saute for a further 2 minutes.
4.Add the cream and salt and mix well. Keep aside.

For the rice

1.Clean and wash the rice.
2.In a large pan, add the rice, cloves, bay leaves, salt and 2 cups of water.
3.Bring to a boil and simmer till the rice is almost cooked. Keep aside.

How to proceed

1.In a greased bowl, spread the half the rice to form one even layer.
2.Arrange all the koftas over the rice.
3.Spoon the gravy on top and sprinkle the mint leaves.
4.Spread another layer of rice.
5.In another pan, combine the milk, butter, cardamom powder and saffron and bring to a boil.
6.Pour over the layered biryani.
7.Cover with a tight lid and bake in a pre-heated oven at 200°C (400°F) for 20 minutes.
8.Serve hot.

Tips
1.The chick peas have to be soaked for at least 6 hours. 1/4 cup raw chick peas will yield approx. 3/4 cup of soaked chick peas.
You can also serve this with Mirchi salan or raitha of your choice

Caramelized Onion

3 tablespoons olive oil
3 large onions, sliced (about 4 cups) - i prefer roundels
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon herbs de Provence / mixed dried herb
Two pinch of sugar


In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.

This can be used for a variety of toppings and stuffing's such as

- Pizza topping
- Used in Pasta
- With potatoes for a quick sandwich

etc etc

Honey Grilled Pineapple with Pineapple Granitée

I have tried this dessert of 2 different occasions....the recent was for the New year eve 2011 Finale ....and both the times, by the time I set the plate , it just disappears.....so try this for performing the trick " Vanishing Plate " :)

All you require for the Grilled Pineapple

4 -5 slices of pineapple - cut into any shape of your choice

1tsp Lemon juice

1/4 tsp ground / grated cinnamon

4 Tbsp honey

In a deep dish , line  the pineapple and drizzle it with honey and lemon juice and sprinkle the cinnamon

Let these get married for 2 hours....allow it to marinate 

Cover it with a wrap and keep it aside

For Pineapple Granitée

1/3 cup sugar

2 cups pineapple juice

To prepare the granitée, mix the sugar, 1 cup of the juice in a saucepan over medium heat and heat until the sugar dissolves, stirring occasionally

Stir in the rest of the juice, and allow to cool

Pour the juice into a flat, covered container and freeze

Once it is solid, break it with a fork so that it becomes flaky

After 2hours..........

Grill the pineapple on a grill top / grill pan over medium heat

Grill on both sides until the glaze caramelizes and grill marks form, about 2 minutes per side

 To Serve:

In a serving plate , place the grilled pineapple piece and drizzle it with honey

Top t with a scoop of ice cream ( I preferred Vanilla)

And place a spoon of the granitée

Addition:

I also plated some crushed peanut brittle along with some fresh fruits such as strawberry - cherry and grapes

And for the second instance I had serves some carrot halwa along with this 

Will surely try to click a pic of the plated portion the next time