WOYP Day # 54 Shahi Aloo Gobi with Jeera Rice

I was at a Farmers Market last week and stocked  up on a bunch of fresh fruits and vegetables. This place is almost an hour's drive so I don't get to go there often. I had work in the area and made a quick detour :) What was supposed to be a quick stop turned into a 2-hour shopping spree :D I bought a bunch of colored bell peppers too, more of the red since I love how they make any dish vibrant. The beets went into making these gorgeous cutlets. We've been gorging on various fruit too ever since - Fresh figs, Plums, Raspberries, Strawberries, Grapes, luscious giant Mangoes that are super sweet, Pineapple, Watermelon (which I'm yet to cut) and all the fresh veggies. 

Made a quick and easy indulgent curry using Cauliflower, Potatoes, Peas and Red bell pepper. I say indulgent, since it is calorie rich but also laden with veggies, so i think it's alright to indulge every now and then :D 

Shahi Aloo Gobi

You will need:

1 cup Cauliflower, cut into florets
1/2 cup Potato, cubed
1/2 cup Red bell pepper, cubed
1/2 cup Green peas, fresh or frozen
1/2 cup Onion, cubed
2 tbsp Butter
1/2 tsp Cumin seeds
2 tsp Ginger Garlic paste
1/4 tsp Turmeric
1 cup Tomato Puree
1 tbsp Coriander powder
2 tsp Cumin powder
1 tsp Kashmiri Red chili powder
1 tsp Kasuthi methi
3 tbsp Cashewnut paste
2 tbsp Heavy whipping cream
Salt to taste

Boil the potatoes, cauliflower and peas until cooked but not mushy. Drain and set aside.

Heat butter in a pan. Add the cumin seeds. Add the onions and sauté until soft. Add the ginger garlic paste and turmeric. Cook until fragrant. Add Now add the tomato purée, turmeric, coriander powder, cumin powder, Kashmiri red chili powder and salt to taste. Combine and cook for 5-6 minutes. Add 1/2 cup water, the boiled veggies, red bell pepper and kasuthi methi. Combine, cover and simmer for another 4 minutes. Stir in the cashew paste and the cream. Cook for a minute and turn off heat. This will thicken the gravy and make it creamy and delicious! 

Shahi Aloo Gobi goes well with Jeera Rice or Chapatis/Rotis.

Jeera Rice:

Traditionally Jeera rice is long grained rice cooked with cumin seeds and little salt. I make it with onions, green chilies and ginger garlic paste to elevate the flavors. 

You will need:

1 cup Basmati rice
1.5 cups Water
2 tbsp oil
1 tsp Cumin seeds
3 Green Chillies, slit
1/2 Onion thinly sliced
2 tsp Ginger Garlic Paste

Wash the basmati rice until the water runs clear. Soak in water for 30 minutes.

Heat oil in a pressure cooker. Add the cumin seeds. Saute for few seconds and then add the green chillies and ginger garlic paste. Add the sliced onions and cook until soft. Drain the soaked rice and add it with the measured quantity of water. Season with salt to taste. Stir and raise the heat to high. Close the cooker lid and allow the steam to rise. Place weight on the cooker lid and lower heat to low. Cook for 10 minutes and turn off heat. Rest for 5-6 minutes before opening the lid. Stir rice gently to combine and then serve. This method of cooking ensures perfectly cooked fluffy rice.

WoYP Day #28 - Potato Bell Pepper Rice

There are days when we aren’t in the mood for elaborate food, and make do with a simple one pot meal. I often have leftover rice and this was a perfect way to use it and in the process get our daily dose of veggies. The boys were initially hesitant to try it since they felt it might be spicy, and then came in the food creativity. Shaped like a fish, it soon became a contest to see who gobbles the “fish” first :D Sometimes I have to think on my feet to make meal time fun! :)

You will need:

2 cups Cooked white rice
1/2 cup green Bell pepper, chopped
1/2 cup Onion, thinly sliced
1 medium potato, cubed and boiled
1 tomatoes chopped
2 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Fennel seeds
3 green chilies
2 tsp Ginger Garlic paste
1/4 tsp Turmeric
2 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Garam masala powder
1 tsp Lemon juice
Salt to taste

Heat oil in a pan. Add the mustard seeds, cumin seeds and fennel seeds. Sauté for a few seconds. Add the ginger garlic paste and sauté until fragrant. Add the green chillies, onions and bell peppers. Cook until the bell peppers are soft and the onions are done. Add the chopped tomatoes, turmeric, coriander and cumin powders. Combine and cook for 3-4 minutes. Add the boiled potatoes, stir and then add the cooked rice. Season with salt and combine well. Add the garam masala and lemon juice. Adjust seasoning if needed. 

Serve hot with a Cucumber raita.

WoYP Day #21- Vada pav

Vada Pav needs no introduction, if you've ever eaten street food in India, there is every chance you've crossed paths with the Vada Pav. This is a very popular street food in Mumbai, but is widely available across the country. 

You will need: 

3 potatoes, boiled, peeled, mashed
3 cloves garlic grated (or 2 tsp garlic paste)
2 tsp Green chili paste
1/4 tsp Turmeric powder
1/2 tsp lemon juice
Salt to taste
1/2 tsp mustard seeds
2 tbsp oil
Chopped cilantro

1 cup besan
1 tbsp rice flour
1/2 tsp red chili powder
1/2 tsp salt
Water as needed

6-8 Pav buns (Dinner rolls)
Softened butter
Red chili garlic chutney (recipe below)

Heat oil in a pan. Add mustard seeds. When it splutters add the green chili paste and grated garlic. Sauté for few seconds until fragrant and then add the mashed potatoes. Add turmeric and combine. Season with salt. Cook for 3-4 minutes. Add lemon juice and cilantro. Turn off heat and combine well. Let it cool for 10 minutes. Once cool divide into 6-7 medium sized balls. 

Heat oil in a deep frying pan.

In a medium bowl combine the besan flour, rice flour, salt, chili powder using a whisk. Add warm water to make a batter, thick enough to coat the potato balls. Add a teaspoon of the hot oil and combine. Dip the potato balls in the batter and drop them gently into the hot oil. Fry until light brown. Drain on a paper towel. 

Slice the buns in half leaving one side attached. Apply garlic chutney on the buns, place the fried potato in between and press lightly. Serve warm with mint Chutney and tamarind sweet chutney.

Red chili garlic chutney

10 Guntur dry red chillies
6 Byadige dry red chillies
8 Cloves of Garlic
2 tbsp Olive oil
1/2 tsp salt

Soak the chillies in hot water overnight or for 6 hrs at least. Grind all the ingredients to a smooth paste in a small blender. Add more oil if needed. Don't use water. This chutney stores well in the refrigerator. 

Hope you enjoy these just as much as we did! 

What's on Your Plate? Day #10 Aloo Tikki Chole Chaat

One of those days when its pouring outside and the craving for Chaat hits in. Well, we don't need an excuse to make chaat...ever! :D This Aloo Tikki Chole Chaat was heart warming and definitely a treat to the tummy. If you have canned chickpeas on hand, this is a fairly quick fix! 

Chole Masala:

2 (8oz) can chickpeas
1 tsp Oil
Salt to taste

To grind:
1/4 cup of cooked channa
1/4 tsp Turmeric
2 tsp Red chili powder (adjust to taste)
2 tbsp Corriander seeds
1/4 cup onion, cubed
4 pods Garlic, chopped
1” piece Ginger, chopped
1/4 tsp Black pepper powder
1/2 tsp Garam masala
2-3 curry leaves
A fistful fresh cilantro
4 Green chilies

Empty the chickpeas with liquid into a large pan. Bring to a simmering boil and turn off heat. Drain and set aside. If using soaked chickpeas, boil, drain and set aside.

Grind listed ingredients in a blender to a smooth paste. Heat oil in a pan. Add the ground paste and sauté for 30 seconds until fragrant. Add the drained chickpeas and season with salt. Mix well and bring to a simmering boil. Turn off heat and use as needed.

Aloo Tikki - Click Here for recipe 

To assemble:

Chole Masala
Aloo Tikkis, prepared
1 tomato chopped
1 onion chopped
Chopped Cilantro
Mint chutney - click here
Tamarind Chutney(Meeta) - click here
Fine sev 

Place two tikkis in a shallow plate. Pour 1/2-3/4 cup of prepared chole masala, taking care to cover both the tikkis evenly. Drizzle mint chutney and tamarind chutney to taste, top with chopped onions, tomatoes and fine sev. Add chopped cilantro. Serve immediately.

What's on Your Plate? Day #1 - Tuar & Masoor Garlic Dal

A lot has happened since December and even if you have been living under a rock there has been no escaping what's happening around us. Hope everyone is staying safe & more importantly staying home whichever part of the world you are in. Here in the US where we live, schools have been closed and companies have mandated work from home where possible. It’s been over a week of staying home and I’ll be honest, it has been an exhausting week coping with changed routines, home schooling my boys and making sure everyone gets their snacks & meals on time. Though the kids & hubby are relaxed with no rigid schedules and are not being rushed to be anywhere at any given time, my work on the other hand has only just begun!

The hardest part has always been deciding what to cook, once the decision is made though, I’m in and out of the kitchen fairly quickly. I figured having a list on hand will speeden things up and make the following weeks a little less stressful. Keeping this in mind I thought it would be good idea to post what I make in my kitchen everyday and in the process help others struggling like me in deciding what to make. Presenting “What’s on Your Plate ?” series, my humble attempt to bring food from my kitchen to yours!

I have been documenting what I’ve made this past week, I cannot assure you stellar food pictures but can certainly promise great tasting recipes! Hopefully this series will motivate you to cook, get your kids and family to join you in the kitchen, eat healthy home cooked meals and create special memories in this time of quarantine. Food has never failed to bring families together!

Kicking off the series with a heart warming Dal and a vegetable side - Tuar & Masoor Garlic Dal with Spicy Potato, Peas & Bell pepper. 

Tuar & Masoor Garlic Dal
Ingredients

Pressure cook:
Tuar dal 1/2 cup, washed drained
Masoor dal 1/2 cup, washed drained
1/4 tsp Turmeric
1 tsp oil 
3 cups Water

2 tbsp Ghee/Oil
1/2 tsp Cumin seeds
3 Green chilies, slit lengthwise
Few curry leaves
6 pods Garlic, chopped
1 onion, chopped
1 tomato, chopped
1 tsp Cumin powder
1/2 tsp Red chili powder (cayenne) 
Salt to taste
Chopped cilantro

Soak the dals in water for 15 minutes. Add turmeric and oil and pressure cook for 3 whistles. Cool and set aside. 

Heat ghee (or oil) in  a pan. Add cumin seeds. Then add the green chillies,  curry  leaves and chopped garlic. Cook until garlic is done, but not brown. Add the chopped and saute until soft and translucent. Then add the chopped tomatoes,  cumin powder and red chili powder. You can omit the red chili powder or adjust to taste. Cook until tomatoes are done and then add the boiled dals. Combine well, season with salt and bring to a simmering boil. Taste and adjust seasonings if needed. Top with chopped cilantro and serve hot with rice or rotis. 

Spicy Potato, Peas & Bell Pepper: 
Ingredients:

1 large potato, peeled & cubed
1 cup bell pepper, cubed
1/2 cup Peas (frozen or fresh) 
2 tbsp Oil + 1 tbsp
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
2 tsp Ginger Garlic paste
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Red chili powder (Cayenne)
Salt to taste
Chopped Cilantro

Boil peas and set aside. Heat 2 tbsp of oil, add the cubed potatoes and cook until potatoes are crisp. Flip occasionally to allow cooking on all sides. Remove to a plate. In the same pan, add more oil and heat. Add cumin seeds and mustard seeds. When it begins to splutter, add the ginger garlic paste and cook for a few seconds. Add the cubed bell pepper and cook until soft and done. Now add the cumin powder, coriander powder & red chili powder. Add the cooked potatoes and combine well. Season with salt. Cook for 2 minutes. Turn off heat, top with chopped cilantro. Serve hot. 

Hope you enjoy making this heart meal! 

Potato Paneer Tikkis I How to make Aloo Paneer Tikkis

Paneer is a very versatile and tasty ingredient vastly used in Indian cooking. I love Paneer and the creamy deliciousness it brings to any dish. I use them in curries, in biryanis, in sweets and now even in appetizers. You can make your own Paneer, its easy or you can use store-bought Paneer.

Either way you will have one piping hot tikki to wow your taste buds!

You will need:

Makes: 15-18 small tikkis

2 large potatoes

1 ½  cups grated Paneer

1 tbsp Corriander powder

½ tbsp Cumin powder

1 tsp Chaat masala

¼ tsp Amchur powder (dried mango powder)

½ tsp Salt (adjust to taste)

½ tsp Black pepper powder

2 tbsp Corn starch (corn flour)

3 tbsp finely chopped cilantro

Vegetable or Canola Oil for shallow frying

Cover potatoes with cold water in a large pan and set on medium high heat. Cook until fork tender – meaning a fork goes into it easily without much effort. Do not over cook them. Remove from heat, drain the water and cool completely. 

Peel and grate them into a large bowl. I prefer to grate the potatoes than mash them, it doesn’t affect the texture of the tikki as such its just my personal preference. You can mash it too.

Add the grated paneer and all the ingredients listed above except the oil. Taste to check for seasonings and adjust accordingly. Combine well and form into patties. At this point you can chill the patties for an hour or two before you cook them or you can shallow fry them right away.

Heat a wide non-stick skillet on medium heat. Pour about 3 tbsp of oil. Place 4-5 patties at a time and allow to brown and crisp up. Cook for about 2 minutes on each side and remove on paper towels to drain excess oil.

Serve hot or warm with mint chutney or ketchup. These are finger licking good so be sure to make plenty, they go fast!!