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PEANUT BUTTER TURKEY

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This is a sponsored post with Turkey Farmers of Canada. All ideas and opinions are my own.

Peanut Butter Turkey-4

Tasty, nutritious peanut butter and turkey curry can be cooked in a short period of time!

Since you’re visiting this recipe post, I assume you’re as big a peanut butter fan as I am. If you have never tried it in a curry before, then trust me you’re missing out!

Why Turkey?

Most of the world is embracing fitness and healthy living, and turkey is an amazing protein for everyone doing so. It’s lean, versatile and can be flexed into all of your favourite dishes!

THINK TURKEY:

I am excited to continue to partner with Canadian Turkey this year to make some amazing dishes for you. When you cook with Canadian Turkey, you’re supporting the country’s 500+ turkey farmers, which is something to feel great about.

The protein tastes delicious in any cuisine – from Indian to Moroccan – and  can be served with any numbers of sides from jasmine rice to whatever else you like.

My favorite other Turkey recipes:

HOW TO COOK TURKEY?

In order to tell when your turkey is fully cooked, insert a meat thermometer into the thickest part of the turkey:

A whole unstuffed turkey is cooked at 170F (77C)

Ground turkey (Burgers, cutlets, meatballs, sausages) at 165F

Cuts (thigh, wings, breast and legs) also at 165F.

Peanut Butter Turkey-3

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PEANUT BUTTER TURKEY
Author: 
Recipe type: healthy
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • • 1.5 tbsp of Oil
  • • ½ cup of white Onion, finely chopped
  • • 1 tsp of Garlic paste
  • • 1 tsp of ginger paste
  • • ½ cup of Tomato, finely chopped
  • • 2 Green chilies, finely chopped
  • • 1 tsp of chili powder
  • • 1 tsp of garam masala
  • • 2 tbsp of peanut butter
  • • ¾ cup of plain yogurt or coconut milk
  • • 250 g boneless, skinless Turkey breast –, , cut into small bite sizes
  • • ½ cup of water
  • • ½ tsp of Pepper powder
  • • 1 tbsp of fresh Coriander, finely chopped
  • • 1.5 tsp of Salt
Instructions
  1. Take a pan and add oil to medium heat, then add the onions, garlic paste and ginger paste with 1 tsp of salt.
  2. After the onion are sautéed well, add the chopped tomatoes with green chillies, chili powder and garam masala powder. Sauté well for 2 minutes and it will start to get a little soft.
  3. Add the peanut butter and mix well.
  4. Add the yogurt/coconut milk with ½ tsp salt and mix well.
  5. Add the chopped turkey breast with ½ tsp of salt and close the lid. Keep this in for 10 minutes on medium heat and 15 minutes on low until cooked through and no longer pink inside.
  6. Garnish with pepper powder andcoriander leaves before serving.
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Peanut Butter Turkey-2

Aubergine Parmigiana Stack

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Grand Trunk_Cheese_Aubergine parmiagiana1Aubergine parmigiana is typically a home-style al forno dish, rustically thrown together and baked, much like a lasagne.

This is a sponsored post with Stonetown cheese. All ideas and opinions are my own.

This is a scheduled post and I have scheduled 30 more recipes. Will take a break from blogging for a few days due to personal reasons. My sister will take care of the blog and social media meanwhile.

CHEESE:

I have been supporting local Canada business in my blog for and social media. I am surprised at how many great small local businesses are out there.

This recipe uses its high-quality cheese created from one of the local Business Company called Stonetown cheese. The cheese is from their dairy farm in Ontario. Their handcrafted alpine-style cheese is made from fresh cows milk and low in sodium.

You can use any kind of cheese but I recommend asiago kind cheese or gruyere style cheese or brie style cheese.

I used their Gruyere style cheese (Aged for 12-18 months), 2018 Winner, at the British Empire Cheese Competition.

I am craving for cheese fondue already. Had it once with my love of life and loved the whole experience.

Pairs well with:

Pasta & a glass of Red wine!

eggplant parmoagana stonetown cheese

TIPS for AUBERGINE:

When you are baking/broiling, stay in the kitchen and have a look.

Do not skip the step to remove the wetness from the eggplant.

Use fresh basil.

You can make your own tomato basil sauce but I liked even this.

Eggplant_Parmiagana_2

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Aubergine Parmigiana Stack
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • • 1 large aubergine (Eggplant), (400g)
  • • 50 g plain all-purpose flour
  • • 50 g cornflour mixed in ½ cup of water
  • • 1 teaspoon dried oregano
  • • 150 g cheese
  • • 1-cup extra virgin olive oil
  • • Salt
  • • Red chilli flakes
  • • 10 tbsp Store-bought tomato basil sauce
  • • 18 Basil leaves
Instructions
  1. STEPS:
  2. Slice the aubergine into ½cm-thick rounds - use a circular cutter if you want to be precise (roughly 7cm in diameter) to trim the slices into perfect discs.
  3. Place them in a pan lined with parchment paper, place a tissue or cloth on top. Keep a pan on top and keep some weight to remove the wetness from the eggplant.
  4. After an hour, remove the weight and the tissue.
  5. Season the all-purpose flour with salt, pepper and oregano.
  6. FRY:
  7. Heat oil in a pan.
  8. Take each of the eggplant slices; working in batches, add it to the all-purpose flour mix and then to watery corn flour dip.
  9. Fry for 3 to 4 minutes on each side, or until golden and crisp, then remove to kitchen paper to drain and repeat with the remaining discs.
  10. ASSEMBLE:
  11. Preheat the oven to 180ºC/350ºF/gas 4.
  12. Take an ovenproof dish, place a stack of
  13. a spoonful of tomato basil sauce,
  14. eggplant, a spoonful of tomato basil sauce, grated cheese, chilli flakes, basil
  15. eggplant, a spoonful of tomato basil sauce, grated cheese, chilli flakes, basil
  16. eggplant, a spoonful of tomato basil sauce, grated cheese, chilli flakes
  17. Arrange the others too.
  18. Bake for 7 minutes, or until the cheese has melted and is golden and bubbling. Then broil for 3 minutes.
  19. Serve the Parmigiana with basil leaves and a drizzle of extra virgin olive oil.
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Grand Trunk_Cheese_Aubergine parmiagiana

Paneer Chatpata Curry

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Paneer Chatpata
Sour sweet spicy tangy paneer (Indian cottage cheese) curry!

 

People ask me how on earth you have so much time and energy to cook?

Answer: I started learning to cook for a loved one and now cooking is my therapy. It really helps my mood and life. Whatever you decide to do, make sure it makes you HAPPY!  Enough of my gyan and here you go with the recipe!

Made this few weeks back and I had this with homemade naan and jeera rice made by my mom. I really loved the combo. Made some triveti dal too. This paneer  chatpata is one quick recipe you can make any day. Chatpata means when you put this into your mouth, you can feel hot, sweet, spicy, tangy, sour taste with the paneer.

Other Paneer favorite recipes:

paneer thali

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Paneer Chatpata Curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • • 300 gms - Paneer Cubes
  • • 2 tbsp – Paneer crumbs
  • • 1 tbsp - Oil
  • • 2.5 tbsp – Ghee
  • Onion Paste:
  • • 1 – Onion, chopped finely
  • • 3 – Green chilli, Chopped finely
  • • 4 – Garlic , chopped finely
  • • 1 inch – Ginger, chopped finely
  • • 1 tsp – cumin seeds
  • • 1 – bay leef
  • • 2 – cloves
  • • 2 - green Cardamom
  • Curry:
  • • 1 tsp - Turmeric powder
  • • 6 tbsp – tomato paste or 2.5 tomatoes blended into puree.
  • • 1 tsp – Coriander powder
  • • 1 tsp – Cumin Powder
  • • 1 tsp – Chaat masala powder
  • • 1 tsp - Kashmiri Chilli powder
  • • ¼ tsp – Mango (Amchur) powder
  • • ½ tsp – Kasuri Methi (Dry Fenugreek leaves)
  • • 3 tsp – Salt
  • • ½ cup – water
  • • ½ tsp - sugar
  • • 1 tsp – lemon juice
  • • 1 tsp – coriander leaves, chopped finely.
  • • 2 green chillies sauté in a tsp of oil for garnish.(optional
Instructions
  1. PANEER ROAST:
  2. Heat a pan, add butter to it in a medium to low flame, add the paneer cubes to it and roast it until its golden brown both sides. Put them in cold water, this will help them to be soft.

  3. ONION PASTE:
  4. Add the chopped onion, green chilli, garlic and ginger with a bit of salt in a blender and blend them into a fine paste.

  5. CURRY:
  6. Add ghee in a pan with cumin seeds, bay leaf, cloves and cardamom. Then add the onion paste, turmeric powder and sauté for 3 minutes.

  7. Add the tomato paste with coriander powder, cumin powder, chaat masala powder, chilli powder, and mango powder with the salt.

  8. After sautéing for 5 minutes, add ½ cup of water and keep it low heat for 5 minutes.

  9. Now add the roasted paneer,sugar and dry fenugreek leaves.

  10. Let it simmer for 10 minutes.
  11. Now open it and check salt (add salt if you need more). Switch off. Add chopped coriander leaves, crumbled paneer, greenchillies(sauted in oil) and lime juice to garnish.

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Paneer Chatpata2

Honey Garlic Turkey

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Honey Garlic Turkey-2Sticky and crispy Honey Garlic Turkey made fast and simple, with  honey garlic sauce. Beautiful!

The sauce is so good you’ll want to use it as a topping on many recipes. This honey garlic turkey recipe is also easy to make.

THIS IS A SCHEDULED POST. This is a sponsored post with Turkey Farmers of Canada. All ideas and opinions are my own.

PROTEIN:

Most of the world is embracing fitness and healthy living, and turkey is an amazing protein for everyone doing so. It’s lean, versatile and can be flexed into all of your favourite dishes

THINK TURKEY:

I have partnered with Canadian Turkey to make some amazing dishes this year. I love the fact that when you eat Canadian turkey, you’re supporting Canadian turkey farmers.

Turkey takes on flavours well across all cuisines – whether you’re cooking Mexican, Indian, Moroccan, Thai and more, there’s a place for turkey on your plate. This dish goes  amazingly well with simple jasmine rice!

COOKING TURKEY:

I have mentioned this in my other turkey recipe as well but felt this might be useful.

I have had questions on cooking turkey and when it is done. The best way is to use a meat thermometer inserted into the thickest part of the turkey, without touching the bone.

A whole unstuffed turkey is cooked at 170F (77C)

Ground turkey (Burgers, cutlets, meatballs, sausages) at 165F

Cuts (thigh, wings, and breast legs) at 165F again.

Honey Garlic Turkey-3

3.7 from 3 reviews
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Honey Garlic Turkey
Author: 
Recipe type: Main
Cuisine: Asian Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • FOR THE HONEY GARLIC SAUCE
  • • 3 cloves garlic, minced
  • • ½-cup honey, or more, to taste
  • • 2 tablespoons soy sauce
  • • 1-tablespoon cornstarch
  • • ¼-cup water
  • FOR THE TURKEY
  • • 1 cup all-purpose flour
  • • 1 teaspoon dried oregano
  • • ½ teaspoon paprika
  • • 1 teaspoon freshly ground black pepper
  • • 1 large egg, beaten
  • • 1 pound boneless, skinless Turkey breasts, cut into 3 inch cubes
  • • 2 teaspoon Kosher salt to taste
  • • 1 cup vegetable oil
  • • 1 tbsp coriander leaves chopped finely
  • • 1 tbsp crushed peanuts
Instructions
  1. In a bowl, mix the ingredients under the honey garlic sauce.
  2. In a large bowl, combine flour, oregano, paprika, black pepper, eggs, turkey breast and salt. Set aside for 3-4 minutes
  3. Heat vegetable oil in a large skillet over medium high heat.
  4. Working in batches, add half of marinated turkey, and cook until evenly golden and crispy, about 6 minutes on each side. Transfer to a bowl.
  5. Add the honey garlic sauce on top and mix well. Garnish with coriander leaves and crushed peanuts.
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Honey Garlic Turkey-4

Nellore Royyala (Prawn) Vepudu (Fry)

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Prawn masala Indian StyleThis Andhra style spicy prawn fry (Semi-dry recipe) is spiced up by freshly ground masala. Nellore is a district of the Indian state of Andhra Pradesh.I made this like a week back on the weekend for mutton biryani side. Usually, if I make biryani, nothing is better than that. However, everyone loved this more than biryani.
Kash eatery, one of the meat places in Toronto sent me the pacific shrimp (uncooked) and goat. I have frozen the goat and I have been doing them every weekend and it is still fresh. This is not paid sponsorship post 🙂 just mentioning them to support local business.
So, I asked my friend Madhuri 🙂 for a recipe using prawns because she cooks well and she sent me her recipe typed. Sweet. This is her recipe and she is from Andhra. I usually don’t post recipes like this unless it is too good! So, here you go! Try it and let me know!

Other favorite shrimp/prawn recipes: Prawn biryani, prawn thokku.

Prawn masala Indian Style-3

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Nellore Royyala (Prawn) Vepudu (Fry)
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pre cooking:
  • • Prawns – 20
  • • Lemon – 2 tbsp
  • • Salt – 1.5 tsp
  • Masala:
  • • Pepper – 1 tbsp
  • • Cinnamon – 1 inch
  • • Cloves - 2
  • • Coriander seeds – 2 tsp
  • • Fennel seeds – 2 tsp
  • • Dry chilli (according to your spice level) – 4
  • • Coconut (can use designated or fresh one) – 1 tsp
  • Curry:
  • • Oil - 1.5 tbsp
  • • Curry leaves - 5
  • • Onion – 2, finely chopped
  • • Ginger garlic paste – 1 tsp
  • • Tomato – 1, finely chopped
  • • Green chillies – 2, slit
  • • Turmeric powder – 1 tsp
  • • Salt - 1 tsp
  • • Coriander leaves (finely chopped to garnish) – 1 tsp
  • • lemon juice (to garnish) – 1 tsp
Instructions
  1. Take the Prawns (uncooked). Add lemon juice and salt accordingly to the prawn and keep it aside for around 15 minutes.

    For Masala:
  2. Pepper, Cinnamon, Cloves, Coriander, Fennel Seeds, Dry chilli and coconut
  3. Grind to a fine powder. It’s always more delicious when you add freshly grounded masala powder to this Nellore style prawn fry.

  4. For Curry: Now add oil to your kadai, add 2 onions, green chillies, curry leaves and a bit of salt.

  5. Add 1 Tomato (e.g. if you are adding 4 onions then add 2 tomatoes—- I add tomato paste from Costco too when I don’t have fresh tomatoes it adds flavour, so you can add like 2-3 tablespoons of Kirkland Tomato paste) and turmeric powder, grounded masala powder fry it for a minute or so until it mashes and mixes well. Then add 2 tbsp of water and close it for 3 minutes in medium heat.



  6. It will be semi-thick, Add the prawns now.

  7. Fry it till cooked ( which is around 4 minutes in medium heat) and then add a bit a lemon juice and coriander leaves before you turn off the stove. check for salt and adjust at this step.

  8. Voila Nellore Royyala Vepudu ready !!!!
Notes
add finely chopped onion 🙂 it makes the difference.
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Prawn masala Indian Style-2

Makai Dum Paneer Masala / Simmered Corn Paneer Masala

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Corn Dum Masala-3Corn & Paneer (Indian cottage cheese) are simmered (dum cooked) in spicy gravy. I really loved it!

I always used to do this with sweet corn only and this time I did with paneer and it was too good. I had it with roti and rice. You can always replace paneer with tofu or even skin paneer and replace with corn only.

I recently made paneer dum mirch, which was again similar recipe, which was simmered for 20 minutes in low heat, and everyone who tried it said it was really good.

So, I wanted to share this recipe. I notice that lot of people are working from home and have some time to cook now which is a good thing for health and saves some money too. Also, cooking is a great stress buster.

Other similar recipes:Paneer dum masala, Mushroom peanut masala

Corn recipes:Paneer corn sandwich, Chickpeas corn capsicum puff

Corn Dum Masala

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Makai Dum Masala / Simmered Corn Masala
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • • Oil – 2 tbsp
  • • • Cumin seeds – 1 tsp
  • • • Onion – 1 cup, finely chopped
  • • • Garlic – 5, chopped roughly
  • • • Ginger – 2 inch, chopped roughly
  • • • Green Chilli – 3, finely chopped
  • • • Bell Pepper - ½ cup, chopped
  • • • Tomatoes/ tomatoes paste – ½ cup, finely chopped
  • • • Turmeric – ½ tsp
  • • • Coriander powder – 1 tsp
  • • • Garam masala – 1 tsp
  • • • Black pepper powder – 1 tsp
  • • • Kashmiri chilli powder – 2 tsp
  • • • Amchur powder - ½ tsp
  • • • Corn – 1.5 cups
  • • • Paneer – 1 cup, made to crumbles in blender or in hand.
  • • • Salt – ½ tsp
  • • • Water – 1 cup
  • • • Sugar – ¼ tsp
  • • • Kasoori methi (fenugreek leaves dried)– 1 tbsp, crushed
  • • • Cilantro – 1 tbsp, finely chopped
  • • • Lemon Juice – 1 tsp to garnish
Instructions
  1. Add oil in a pan on medium heat and once oil is heated add the cumin seeds.
  2. When it turns brown, add finely chopped onions, garlic, salt, Green chilli and ginger. Once the onions turn brown, add the bell pepper for a minute.



  3. Then add the chopped tomatoes/tomato paste with coriander powder, turmeric powder, chilli powder, black pepper powder, garam masala, amchur powder, and salt.



  4. Now add the corn, paneer, sugar, water and keep it in dum.





  5. DUM:
  6. Seal the pan with foil, put a lid on top with something heavy on top and a pan on the bottom.

  7. Reduce flame to low and let it simmer for 20 minutes.

  8. Now open it and check salt (add salt if you need more). Add kasoori methi, chopped coriander leaves and lemon juice to garnish.

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Corn Dum Masala-2

Turkey Lo Mein

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Soft-boiled saucy noodles with turkey and veggies!
This is a scheduled post.

This is a sponsored post with Turkey Farmers of Canada. All ideas and opinions are my own.

LO MEIN:

Do you know the difference between  lo mein and chow mein?!! Chow mein means crispy noodles and lo mein are soft boiled noodles.

When it comes to Chinese noodles, I love them both but for this recipe I have elected to make a delicious Turkey Lo Mein. I added spinach, mushroom and bell pepper this time. You can always add snap peas, broccoli, bok choy or garlic chives to this.

 

THINK TURKEY:

I have partnered with Canadian Turkey to make some amazing dishes this year. I love the fact that when you eat Canadian turkey, you’re supporting Canadian turkey farmers. Creating delicious food and supporting our local communities is a great way to live our life.

Turkey takes on flavors well across all cuisines – whether you’re cooking Mexican, Indian, Moroccan, Thai and more, there’s a place for turkey on your plate. That’s why I chose turkey for this popular Chinese recipe.

Turkey Lo Mein-4

COOKING TURKEY:

I have mentioned this in my other turkey recipe as well but wanted to include it again here. .

I  have received questions on cooking turkey and when it is done. The best way is to use a meat thermometer inserted into the thickest part of the turkey, without touching the bone

A whole unstuffed turkey is cooked at 170F (77C)

Ground turkey (Burgers, cutlets, meatballs, sausages) at 165F

Cuts (thigh, wings, and breast legs) at 165F again.

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Turkey Lo Mein
Author: 
Recipe type: Main
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • 16-ounce chow mein noodles
  • • 2 tablespoons, canola oil
  • • 350 grams, Turkey Breast, cubed into 2 inches
  • • 3 Green chillies, slit
  • • 6 cloves garlic, chopped finely
  • • 3 inches, ginger chopped finely
  • • 100 grams, spinach
  • • 100 grams, bell pepper, sliced thinly
  • • 100 grams, mushrooms, chopped
  • • 2 tsp, salt
  • • Sauce:
  • • 1.5 tbsp Dark soy sauce
  • • 1 tbsp mushroom sauce
  • • 2 tsp sriracha sauce
  • • 1 tsp sugar
  • • 1 tsp, crushed black pepper
Instructions
  1. ) Boil noodles as per instructions in the package (Usually 2 minutes in boiling water with some salt). Keep ½ cup of the boiled starch water when it is almost done boiling. Turn off. Drain the noodles and keep them aside.
  2. ) In a small bowl, whisk together the ingredients in the sauce.
  3. ) Heat canola oil in a large skillet or wok over medium-low heat.
  4. ) Add turkey and roast for 12 minutes until golden brown and crispy, stirring every few seconds for about 3-5 minutes.
  5. ) Add green chillies, garlic, ginger, spinach, bell pepper, and mushrooms, salt and cook, about 3-4 minutes.
  6. ) Then add the sauce mixture and the starch water you set aside. Mix well and let them boil for 30 seconds.
  7. ) Stir in noodles until well combined, about a minute.
  8. ) Garnish with chives if you have or enjoy as it is.
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CHICKEN GHEE ROAST

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Chicken Ghee Roast

Chicken marinated with roasted blended spiced and slow-cooked in ghee (clarified butter).

WHAT IS GHEE?

Ghee is clarified butter. Ghee is made by heating butter to separate the liquid and milk solid portions from the fat.

I make my ghee most times or at least my mom does. Here is our recent picture of ghee we made at home.

Ghee homemade

There is a myth that ghee is bad for health. It is not. Anything in moderation is good. It had good anti-inflammatory properties and also contains heart-healthy fats.

Ghee can be used to our skin for dry skin and even to our hair for moisturizing it.

ENJOY WITH:

Marination helps the spices to get into the chicken. You can always replace chicken with paneer, tofu or mushroom.

Enjoy with Roti, Naan, paratha, parotta or plain hot rice or jeera rice.

OTHER FAVORITE CHICKEN RECIPES:

Chicken Biryani

Madras chicken curry in 30 minutes

Chicken Drumstick roast

1.0 from 1 reviews
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CHICKEN GHEE ROAST
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Roast :
  • 1.5 tsp, Cumin seeds
  • 2 tsp, Whole black pepper
  • 6 Red chillies whole
  • 1.5 tsp, Fennel seeds
  • 1.5 tsp Fenugreek Seeds
  • 1.5 tsp Coriander seeds
  • Blend:
  • 1 tsp Turmeric powder
  • 1.5 tsp Kashmiri Red chilli powder
  • 1 inch Ginger
  • 5 Garlic
  • ½ cup of water
  • Marination:
  • ½ cup plain yoghurt
  • 400 gms, chicken
  • 2 tsp, salt
  • Roast
  • 2.5 tbsp of Ghee
  • 1 cup Onion, finely chopped (~1 medium-sized)
  • 2 Green chilli, chopped roughly
  • 7-8 Curry leaves,
  • 1 tsp Salt
  • 2 tbsp, coriander leaves, to garnish
Instructions
  1. Roast everything under ‘Roast’ in medium heat for 5 minutes. Keep an eye or it will get burnt.

  2. Take everything under ‘Blend’ with the roasted ingredients in a blender and blend it nicely into a paste.

  3. Add the blended paste to a bowl with marination ingredients (Yogurt, chicken and salt).

  4. Let them marinate for an hour.

  5. Now take a non-stick pan with ghee in medium heat. Add the chopped onion and green chillies with salt.

  6. Let them roast for 5-7 minutes until translucent and brown.
  7. Add the marination now and mix well. Close the lid and leave it for 5 minutes in medium heat and then 15 minutes in medium to low heat.

  8. Check if the chicken is cooked (it should be). If not leave it open for your right consistency (It should be semi gravy).

  9. Open the lid now, add the finely chopped coriander leaves, curry leaves and mix well.
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Chicken Ghee Roast-2

Mushroom Vegetable Chow Mein

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Mushroom Chow mein-5Crispy noodles with mushrooms and spinach!

Do you know if you want lo mein and chow mein?!! Chow mein means crispy noodles and lo mein are soft boiled noodles.

When I know I want noodles from a take out, I always want the crispy ones.  The only issue for me is I don’t find vegetarian chow mein to order easily. I don’t eat eggs so it is even harder. So, I had to buy eggless chow mein and make this. My nephews love this too. They just love noodles.

Okay No more blah blah blah today. For some reason, I do not feel like typing much. So let me go straight to the recipe below.

I added spinach, mushroom and bell pepper this time. You can always add snap peas, broccoli, bok choy or garlic chives.

Mushroom Chow mein-2

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Mushroom Vegetable Chow Mein
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • • 3 tablespoons, canola oil
  • • 16-ounce chow mein noodles (Used eggless)
  • • 3 Green chillies, slit
  • • 6 cloves garlic, chopped finely
  • • 3 inches, ginger chopped finely
  • • 200 grams, mushrooms
  • • 200 grams, spinach
  • • 100 grams, carrot, slit
  • • 2 tsp, salt
  • • Sauce:
  • • 1.5 tbsp Dark soy sauce
  • • 1 tbsp mushroom sauce
  • • 2 tsp sriracha sauce
  • • 1 tsp sugar
  • • 1 tsp, crushed black pepper
Instructions
  1. Boil noodles as per instructions in the package. Usually 2 minutes in boiling water with some salt. Keep ½ cup of noodles boiled starch water when it is almost done boiling. Turn off. Drain the noodles and keep it aside.
  2. In a small bowl, whisk together the ingredients in the sauce.

  3. Heat 1.5-tablespoon canola oil in a large skillet or wok over medium high heat.
  4. Add noodles and cook, stirring constantly, until golden brown and crispy, stirring every few seconds for about 3-5 minutes. Remove the noodles from the pan and set aside.

  5. Heat remaining 1.5-tablespoon oil in medium heat in the skillet. Add green chillies, garlic, ginger, carrot, spinach, and mushrooms, salt and cook, about 3-4 minutes.

  6. Then add the sauce mixture and noodles starch water, Mix well and let them boil for 30 seconds.
  7. Stir in noodles until well combined, about a minute.

  8. Garnish with chives if you have or enjoy as it is like me.

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Mushroom Chow mein-3

Paneer Dum Mirch / Spicy simmered paneer curry

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Paneer dum mirch

 

Paneer(Indian cottage cheese) is simmered (dum cooked) in a spicy yoghurt based gravy. Creamy & Indulgent.

This has become my recent favourite and how would I not share this recipe. This is my recipe and totally mine. It came out good and I am so proud of myself.

DUM COOKING

Dum means ‘breathe in’. Dum cooking uses a round, heavy-bottomed pot, in which food is sealed and cooked over a slow heat. So, this gives a great taste to any food you make. Let it be veggie or meat. If you want it dry, leave it for another five to ten minutes to make it a roast.

PANEER

Anything with paneer is a definite win. The texture of paneer is similar to Greek feta/cottage cheese which is prepared similarly. I have seen that paneer a part of most Indian restaurants menu.

This recipe tastes great with veg fried rice, ghee rice or kerala parotta, restaurant style vegetable biryani or butter naan.

I have a collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favourite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

Vegan note: Replace paneer with tofu. Use coconut milk instead of cream and yoghurt.

Paneer dum Kali mirch 

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Paneer Dum Mirch
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • PANEER ROAST
  • • Paneer – 350 gms, Chopped intro triangle or any shape
  • • Butter – 1 tbsp
  • ONION GARLIC PASTE
  • • Oil – 1 tbsp
  • • Onion – 2.5 cups sliced ( ~ 2medium sized onions sliced)
  • • Garlic – 5, chopped roughly
  • • Ginger – 2 inch, chopped roughly
  • • Salt – ½ tsp
  • • Water – ½ cup
  • GRAVY
  • • Oil – 1 tbsp
  • • Cumin seeds – 1 tsp
  • • Green chillies – 4, chopped roughly.
  • • Turmeric – ½ tsp
  • • Coriander powder – 1 tsp
  • • Garam masala – 1 tsp
  • • Black pepper powder – 1 tsp
  • • Kashmiri chilli powder – 2 tsp
  • • Salt – 1.5 tsp
  • • Plain yogurt – 3 tbsp
  • • Water – 1 cup
  • • Sugar – ¼ tsp
  • • Kasoori methi – 1 tbsp, crushed
  • • Cilantro – 1 tbsp, finely chopped
Instructions
  1. PANEER ROAST:
  2. Heat a pan, add butter to it in a medium to low flame, add the paneer cubes to it and roast it until its golden brown both sides.

  3. ONION GARLIC PASTE:
  4. Add oil in a pan on medium heat and once oil is heated add the sliced onions, garlic and ginger. Once the onions turn brown, turn the flame off and let the onions cool a bit.

  5. Add them in a blender with ½ cup of water and blend them into a fine paste. Keep it aside.

  6. GRAVY:
  7. In the same pan on medium heat, add the cumin seeds and green chillies.

  8. After sautéing for twenty seconds, add the onion-garlic paste with coriander powder, chilli powder, black pepper powder, garam masala and salt.

  9. Mix well and then add yoghurt. Sauté for a minute.

  10. Now add the roasted paneer, kasoori methi, sugar and water.

  11. DUM:
  12. Seal the pan with foil, put a lid on top with something heavy on top and a pan on the bottom.
  13. Reduce flame to low and let it simmer for 20 minutes.



  14. Now open it and check salt (add salt if you need more). Add chopped coriander leaves to garnish.
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PALKOVA/ Therattipal / Milk fudge

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Palkova/therattipal

 

Palkova is a traditional Indian dessert made with just 3 main ingredients, Milk, Sugar and PATIENCE.

“Take time to do what makes your soul happy!” So I made this :)!

MEMORIES (Timeless treasures of the heart!)

I share many memories of it growing up until now. I love this one and Love of my life loves this too. I grew up in Chennai where there is a milk shop and they primarily sell milk but they also sell this “palkova”. If any readers know it is aavin palkova. I love them. My mom knows I love this so whenever we cross that shop, she will buy me this even sometimes when she can’t afford it. She even used to make this at home when I used to return from school.

Even now whenever she visits me from India, even if I don’t ask her she buys me this with love. You know what? I have mastered this recipe now. So, I don’t think I will crave from that shop anymore.

RECIPE TIPS

Why did I say you need patience, as it takes time to make this as almost for 2 litres of milk to come to this consistency, took 3 hours.

There are a lot of other ways to make this quick, we can add condensed milk and yoghurt. There are so many recipes online but nothing will taste the same as this. You get the best taste for the work you do. It is not a lot of work, but it needs to be on the flame for a long time and needs stirring frequently.

  • Use a heavy bottom pan as this will prevent the milk from sticking.
  • Keep a whisk with you to whisk it often.
  • Add a small stainless steel plate inside the vessel to keep the milk from boiling over if you are not standing next to it.
  • Use whole milk, I know people want to turn to 2%, you can but obviously, you are compromising in the taste. 
  • No need to use jaggery or raw sugar for colour.

Other favorite dessert recipes: Gulab Jamun, Basundi, Beetroot Halwa

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PALKOVA/ Therattipal / Milk fudge
Author: 
Recipe type: Dessert
Cuisine: Indian
Cook time: 
Total time: 
Serves: 3.5 cups
 
Ingredients
  • Milk – 2 Litres
  • Sugar – 1.5 cups.
  • Cardamom powder – 1 tsp
  • Saffron strands – 6
  • Rose water – 1 tsp
Instructions
  1. • Pour the milk in a wide heavy bottomed vessel and keep it on medium flame. Let the milk come to a boil and then simmer the heat and let the milk reduce.

    [Img src="https://www.relishthebite.com/wp-content/uploads/2020/04/IMG_2037.jpg"]
  2. • Keep stirring every ten minutes with a whisk to make sure it does not stick to the pan.

  3. • Around 1.5 hours later, the milk will reduce to ¼ th where it will change color add the sugar, saffron and stir it well.

  4. • Once the sugar is added, the mixture will liquefy a little. Upon cooking down more, it will come to a semisolid consistency.

  5. • when it is still a little on the runny side, add rose water, cardamom powder and take it out of the flame.
  6. • It will solidify as it cools down.
  7. Garnish with nuts if neede but the original recipe does not have nuts. I added some broken pistachios for decoration.
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Therattipal/ Palkova

 

 

Turkey Kurma /Turkey Cashew curry

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A rich coconut cashew based turkey stew to go sides with flatbreads. Easy and Exotic!

TurkeyKurma/ Turkey curry-3

This is a sponsored post with Turkey Farmers of Canada. All ideas and opinions are my own.

Kurma

This dish is silky smooth, creamy, ultra thick and is deep in flavor. It is a south Indian style Kurma made with coconut, turkey and green chilies. We always make kurma at our home as a side dish for naan, paratha, and any type of rice. It is best even with plain store bought sandwich breads. Trust me, it is!

I always like to make curries at home; they make our home smell with aroma. I like making kurma as it is easy and quick to prepare.

Pair it with: You can have this turkey kurma with hot rice, Jeera rice or with Indian bread like naan, paratha or parotta.

THINK TURKEY:

I have partnered with Canadian Turkey to make some amazing dishes this year. I love the fact that when you eat Canadian turkey, you’re supporting Canadian turkey farmers. Creating delicious food and supporting our local communities is a great way to live our life.

Turkey is a versatile protein that can take on different flavors and be prepared in a lot of different ways – bake it, roast, grill, fry, slow cooker, pressure cook it, etc.

COOKING TURKEY:

The best way is to use a meat thermometer inserted into the thickest part of the turkey, without touching the bone:

The whole turkey is cooked at 170F (77C)

Ground turkey (Burgers, cutlets, meatballs, sausages) at 165F

Cuts (thigh, wings, and breast legs) at 165F again.

 

TurkeyKurma/ Turkey curry

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Turkey Kurma /Turkey Cashew curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the pressure cooker / instant pot
  • -250 grams Turkey
  • -1 onion, finely chopped
  • -1 Tomato, chopped
  • -2 sprigs curry leaves, chopped
  • -5 stalks mint leaves, chopped
  • -4 cloves garlic, chopped finely
  • -5 green chillies, slit
  • -1 teaspoon red chilli powder
  • -½ teaspoon turmeric powder
  • -1 teaspoon coriander powder
  • -1 teaspoon salt
  • -1 cup water
  • For the paste
  • -⅓ cup fresh coconut
  • -10 cashews
  • -1 tsp Fennel Seeds
  • Garnish
  • -1 tbsp Coriander leaves, chopped finely
Instructions
  1. ) Take all the ingredients listed under “for the pressure cooker”/ Instant pot (Set to 20 minutes → Rice) and add them to the cooker. Cover the pan and cook on medium for 20 minutes (about 15 whistles). Remove from heat and wait for the pressure to release.
  2. ) In the meantime, grind coconut, cashews and fennel seeds with a cup of water. Grind to a smooth paste. Set aside.
  3. ) Once the pressure releases, open the pan and put it on simmer. Add in the paste and simmer for 10 minutes.
  4. Garnish with chopped coriander leaves.
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