How to set Curd in Microwave

Microwave 200ml curd along with 2 cups milk at 20% power for 20 minutes in a microwave safe bowl

Leave undisturbed for 2 - 3 hours depending on the temperature , and your curd is all ready

American baby Aloo......

Last week as I was browsing the Indian store, found a stack of potatoes, in which I could spot  the baby potatoes also....I picked them up ( around 8-10) in hopes to prepare a traditional Kashmiri Aloo, but ending up experimenting these

I was trying to find a name , and my Husband suggested that since these are American potatoes ....it should be American Baby Aloo :)

Ingredients

5 -6 Baby potatoes

Gravy
2 Tbsp broken Cashewnuts / 4-5 whole
4Tbsp Curd
1 medium sized tomato
1 dry red chilli ( to give it a good color)
1 green chilly

Other Ingredients

1/2 Onion finely chopped
1/2 Onion grated
1 tomato grated
1/4tsp turmeric powder
1Tbsp red chilly powder ( choose the one which gives you more color but is less hot)
1tsp corainder powder
1/2 tsp garam masala
A pinch of asafoetida / Hing
A pinch of Saunf powder / fennel seed powder / coarsely crushed 
A pinch of chat masala
Salt To Taste
Full Cream - 3Tbsp
2Tbsp Oil

Oil for deep frying
Cilantro / Corainder leaves for garnish

How I made these

Thoroughly wash the potatoes
In a vessel boil water and add some salt , place the potatoes in the boiling water for 5 minutes
Once par boiled drain and let it dry / use a cloth to pat dry them
Prick the potatoes with a fork on all sides , to ensure that it cooks evenly from inside while fried
Heat oil in a pan and deep fry the potatoes

Once you are able to see the fork pricks clearly / the potatoes are cooked and are deep brown remove and drain on an absorbent paper

Now for the gravy

Heat oil in a deep vessel / pan ( prepared for a slight mess if you don't use a deep pan cos the gravy will bubble all over your stove top)
Once heated add asafoetida and the chopped onions
Saute for a minute and add the grated onion, cook for 3 - 4 mins or until the onions are cooked well
Now add the grated tomatoes and cook for 3 -4 mins, stirring it occasionally 
Mean while combine all the ingredients for the gravy and give it a good blend for a smooth textured gravy
Add this to the pan along with the dry masala 's , saunf and salt

Simmer the flame and let it cook for 5 - 6 mins / until the oil is visible at the sides of the dish
Once done add the potatoes and let it cook for another 5mins
Remove from heat add the chat masala and garnish with corainder
Serve with rice / rotis

I kept aside a part of it and added cream to the rest

NOTE's


- If you are on your diet plan , you can grill the potatoes at 150 degrees , by marinating them 15mins earlier with salt , turmeric, red chilly powder and oil 
- If you want the onions to cook faster and completely add a pinch of salt 
- The dish is not very hot , because of the addition of cream, but if you still wish to give it a more sweet touch you can add in 1/4tsp sugar / honey / jaggery
- The gravy gets thicker on sitting for a while , so add cream white reheating, rather than adding it before
- If you want a more thicker gravy , you can increase the quantity of cashewnuts



For those who want to cook this using a microwave please let me know, shall post the same :) or if you have a different version please share it with others also


Happy experimenting !!!!!

How to Make Tamarind Pulp in Microwave

• Soak 1/2 cup tamarind in a cup of water for 10 mins

• Seal it with cling wrap and prick it for steam to pass 

• Microwave it on full power for 3 - 4 minutes in a microwave safe bowl

• Give it a standing time of 5 mins, when cool strain and extract the pulp

Just Parantha's - Gobi Paneer Anar stuffing

Hey Guys......try this new experiment of mine, which I am sure you will not find it in any other blog / site ...Bet me on this.....though a little different , it came out too good.......


1 cup grated cauliflower
1/2 cup grated paneer
1tsp green chillies - finely chopped
1tsp ginger - grated
Salt as required
1/2 tsp red chilly powder
1/4 tsp garam masala
2Tbsp mint leaves - finely chopped


The secret Ingredients - to be dry roasted, cooled and coarsely powdered


1/4 tsp  ajwain / carom seeds / bishop s weed
1/4 tsp shahi jeera / caraway seeds
1/4 tsp fennel / saunf
1tsp dry pomegranate seeds
I used a motor - pestle , and it may resemble...like the one below....you may also use a mixie / blender to grind it into a coarse / fine powdered masala

To Go......


Mix all the ingredients and you are ready for your parantha stuffing

Note:


- I blanched the cauliflower by adding the florets in boiling water and kept it covered for 3 - 4mins after turing off the heat....cooled it down and then grated the same....
 - You can use chenna instead of panner
- For the dough you can add in a lil curd / milk while kneading to get more softer paranthas

Home Bar - Mint Lime Fizz

Mint Lime Fizz



Nimbu pani / Lemonade gets a makeover with soda and mint

juice of 6 limes

350 gm sugar

450 ml water

1/4 cup mint leaves - chopped

soda - to dilute ice-cubes
 
METHOD:

Blend the lime juice, sugar and water.

Divide the mixture into four glasses, add some ice cubes and then divide the mint into the glasses too.

Stir to mix and top up the glasses with soda and serve

Taco Seasoning Mix Recipe

1/2 cup onion flakes

3 tablespoons ground cumin

1 1/2 teaspoons chili powder

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic flakes


Directions

Place all the ingredients in a 1 pint jar, cover tightly, and shake well to mix.
Use to season ground  beans, allowing 2 to 3 tablespoons of the mix and 1/2 cup water for each pound of beans.
Store the mix in a cool, dark, dry place for up to 2 months.

Note:

You can also use this instead of garam masala's to add a little zing to your veggies

Mango-Tomato Summer Salsa Recipe

This is one of my fav from ifood and this recipe fits in with many cuisines such as Thai, Mexican, American, Vegetarian, Summer Parties, and is kid friendly. It is a Healthy Choices dish easy to make just dice and mix! It is Weight Watcher  friendly too!!!!!!

The marriage of the flavours is exciting and refreshing. Tomatoes with mangoes and avocado is spiced up with the Thai chiles and lime juice plus plenty of garlic. The cucumber adds a cooling effect and great texture contrast to the smooth sweetness of the mangoes and avocado buttery flavours. This can be chilled and served in individual small soup bowls, or as a salsa-type dip for corn chips or toasted nan or pita wedges. It is also a wonderful side or garnish
The avocado should be just ripe but not too soft, the same for the mango.
Choose tomatoes that are meaty and not with large gel areas. Using fresh lime juice and fresh cilantro is key to a great flavour. Please use fresh garlic not the already crushed preserved type of garlic. Even Spring garlic is nice in this recipe if it is available. Another nice way to serve this is on grilled baguette bread slices on a long diagonal sort of a Thai bruschetta.
This refreshing Summer recipe is perfect if you are watching your calories
I personally omitted Garlic since I am not very fond of raw garlic

1 mangoes - peeled, seeded and diced

1 avocado - peeled, pitted, and diced

5 medium tomatoes, diced and seeded

3 Thai Dragon Chiles (Phrik Chee Fa), minced and seeded, to your taste or You can also use fresh green chillies / Jalpenos

1 medium, diced

1/2 cup chopped fresh cilantro (Pak Chee/ coriander leaves)

5 cloves garlic, minced

salt to taste


In a medium bowl, combine the mango, avocado, tomatoes, cucumbers, chiles, cilantro, and garlic. Stir in the salt, lime juice, red onion, and lime juice.

To blend the flavors, refrigerate for about 30 minutes or longer before serving.



Note:

A variation can be made by using green papaya shredded in place of cucumber if you want a firmer contrasting texture. You also can use slivers of mint or Thai basil (bai Horapha) in place of cilantro (Pak Chee), or slivers of Kaffir Lime leaf (bai Magroot).