Aachari Paneer

1Cup Sliced Onions
1/4 tsp each of - Saunf (Fennel), Kalonji (Onion seeds), yellow mustard Seeds - used in pickles, Cumin seeds (Jeera), Fenugreek seeds(Methi Dana)
A pinch of Asafoetida
1tsp fresh chillies - red / green - chopped / sliced
1.5 cups of diced bell peppers
1 cup diced cottage cheese (Paneer)
1tsp Red chilly powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 cup beaten Curd
3Tbsp Freshly chopped coriander
2Tbps Oil
Salt to taste

In a bowl mix fennel, mustard, Fenugreek, onion and cumin seeds along with asafoetida

Heat oil in a pan and add the above mixture, once it crackles add onion and fresh chilly and saute until translucent

Now add the bell peppers and saute for a min or two
Add the paneer along with the dry masalas and mix thoroughly

Cover it with a lid and allow it to cook for 5 - 6 mins on low to medium flame
Once done add in the curd and stir it for 2 - 3 minutes

Garnish with coriander leaves and serve immediately


Note:

If you dont have the yellow mustard seeds - whole or broken , you can use the normal mustard you have
You can omit the curd and this can also be used as a filling for wraps / pies / rolls along with some shredded cheese
To make it more of a gravy consistency, add in more curd along with some water and allow it to cook

Vegetable Manchow Soup

I in particular don't have an affinity towards soups....but my hubby does not mind taking them , not that he loves them...its just another character in his Diet Play

I am sure you guys must have tried authentic Chinese soups...here is one which is Indo - Chinese style, and you require

1 medium Carrot ,finely Chopped      
1/4 small Cabbage, finely Chopped    
1 medium Bell pepper, finely chopped  ( you can choose the color you want to)
50 gms Tofu, finely chopped  ( Add paneer if you are not used to Tofu)
 3 Mushroom, finely chopped    
1 cup Boiled Noodles                      
2 - 3 Spring Onions, finely chopped  ( separate the white and the greens)
 7 - 8 cloves Garlic, finely chopped  ( I eliminated this as I am not very used to eating garlic)
1/2" Ginger, finely chopped          
1 Jalapeño, finely chopped        
4 cups Vegetable Stock ( You can also use water , but there might be variations in taste)
Salt - To taste
1/2 Tsp White Pepper Powder ( You can also use black pepper)
1/2 Tbsp Red Chilly sauce                    

2Tbsp Cornflour                                

3Tbsp Soy Sauce                               

1Tbsp Vinegar                                    

2Tbsp + For Deep frying - Oil                                            

Heat oil in a wok (Kadai) and fry boiled noodles until golden and crisp. Drain and keep aside
Heat 2Tbsp oil in another pan and add spring onion (white), ginger - garlic and green chillies, saute for a minute
Add Carrot , cabbage, bell peppers, Tofu / Paneer, mushrooms and vegetable stock/water
Stir in salt and let it come to a boil
Add in pepper powder along with the sauce - soy and red chilly and simmer it for  2 - 3 mins
Mix cornflour in a little stock / water and add to the coup, stirring continuously to avoid lumps
Cook until the soup thickens
While serving add vinegar and spring onion greens and crushed fried noodles
Serve hot

This can be followed with Fried noodles / rice or a sizzler.......

Jiffy Indo American dishes

Hey Guys......I have recently moved to NYC/NJ..and the first thing that worries me are lunch boxes for my hubby......Life was so peaceful @ India, with his office providing lunch...and here.......Sure many would have faced the same issue , so here are some "Food for Thought" recipes for a jiffy lunch

Indian Bento

A note on bento: Bento is, very simply put, a Japanese lunchbox that's making waves across the U.S.. Traditionally made with rice, meat, poultry or fish and pickled or other cooked vegetables, bento can be as intricate or simple as you'd like.
Bento boxes can be as simple or elaborate as the food they hold, from laquered boxes with built-in dividers to reuseable plastic containers available just about everywhere lately. It's important to keep moist foods separate from dry foods to decrease the risk of spoilage. Silicone muffin liners are ideal for keeping foods separate, but anything from dry lettuce leaves to waxed paper works as well.
While leftovers are perfect, any food that tastes as good chilled as it does hot will do. To keep foods cold until lunch time, small condiment packets like kethcup, mustard, mayo or relish, when frozen, are the perfect size ice-pack whether meant to be consumed or not.
Fill-ins help food keep its shape and stay put; some ideas for fill-ins are grape tomatoes, grapes, baby carrots, individually wrapped cheeses and dried fruit.

So you can add the following for a Veggie Bento

Spicy Chickpeas and Tomatoes:

Hands-On Time: 10 minutes
Ready In: 15 minutes
Yield: 4 servings
Ingredients

2 cups cooked chickpeas
1 large tomato - seeded and diced
1 large green pepper - seeded and diced
1 cup yellow onion - finely chopped
2 Tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon Kosher salt

Directions

1. Heat oil in a skillet over medium-high heat. Add onion and pepper and cook until fragrant - about 3 minutes.
2. Add chickpeas, tomato, spices and salt. Stir well and heat through
3. Cool and pack ...this can be reheated just before consuming

Spiced Yogurt Dip:


Combine
1 cup plain thick yogurt - whisked well
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 Tablespoons chopped fresh cilantro
1 Tablespoon honey
Salt to taste.

Blend well and chill until serving time.
This can be coupled with some Nachos / Green Salad / Spinach - Veggie Fru Salad / Risotto / any portion of your choice