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Roasted potatoes in a spicy yogurt curry (30 minutes)

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Yogurt Roasted Spicy Little potatoesHAPPY NEW YEAR 2019!  🙂 Let this year bring you all happiness, health, love, time and hope.

I was hiding and was staying away from social media for sometime. Just a break! I take it sometimes. Helps me JI am sure everyone does once in a while.

All of us are looking for quick dinner recipes these days and this is one. I had it with plain hot basmati rice and next day with roti. Both choices tasted great. Makes sense! Busy world with job, workouts, friends, party, family get together and kids mostly.

I am not a big fan of milk but I eat a lot of yogurt. Health benefits of yogurt: Aids in proper digestion, reduces cholesterol levels, helps preventing yeast infections, nourishes hair and improves bone health J! So try to include them in your diet somehow if you cant take plain yogurts.

You can use little baby potatoes or use regular potatoes by chopping them into cubes. 🙂

My other favorite potato recipes: Cheesy Baked potatoes, cheesy roasted potatoes with sour cream, little potato biryani, paneer potato kebab tacos, potato kurma

Yogurt Roasted Spicy Little potatoes-2

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Roasted potatoes in a spicy yogurt curry (30 minutes)
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Little Baby potatoes – 12
  • Oil – 2 tbsp
  • Yogurt – 3 tbsp
  • Red chilli powder – 2 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Fennel powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Salt – 2 tsp
  • Cream – 1 tbsp (optional)
  • Dry fenugreek leaves/ kasuri methi – 1 tsp
  • Coriander leaves – 2 tsp (chopped finely)
  • Brown sugar/ White sugar – a pinch
Instructions
  1. Boil the baby potatoes with 1 tsp salt, remove the skin and make a hole on it using fork,
  2. In a pan, add 1 tbsp of oil, Shallow fry the potatoes in oil and keep it aside.

  3. Mix the yogurt, red chilli powder, coriander powder, cumin powder, fennel powder, turmeric powder and salt. Keep it aside.

  4. Heat 1 tbsp oil in the same pan in a low heat and add the yogurt mixture and cook for 5 mins.
  5. Add the potatoes and allow cooking until the oil separates out around 10-12 mins.

  6. "https://www.relishthebite.com/wp-content/uploads/2019/01/IMG_2876.jpg" />
  7. Finally add fresh cream (optional), dry fenugreek leaves, chopped coriander, a bit of sugar (I added brown sugar) and mix well. Switch it off.
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Mini Mint Murukku – Triple M Murukku

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MinimintMurukkuA perfect minty snack to have while sipping a cup of hot chai.

It is very easy to prepare and perfect for teatime snack. It is spicy and crunch and made with simple ingredients, just mix all ingredients, press it using murukku press and fry it.

Its a old post that I am updating to refresh.
MinimintMurukku-5

 Diwali is round the corner and I wanted to start making some snacks and sweets. I had a big list to make. Thought of making the savories on one day and sweets on another. I am not sure how many I am going to post here. But wanted to start posting with this one. Diwali or deepavali is known as festival of lights  and is usually around autumn every year. The festival preparations usually extend over more than 5 days. And the main diwali night coincides with the darkest new moon light, karthiga. It is believed that on this day Rama returned to his people after 14 years of exile during which he fought and won a battle against the demons and the demon king, Ravana. People celebrate this day by lighting candles for his victory over evil (darkness). Some link it with the celebration of Lakshmi, the goddess of wealth and prosperity. The five day festival begins on the day lakhmi was born during the war between the forces of good and forces of evil. That’s a lot of information  lets go to the fun part! Recipe time 🙂



My other favorite Diwali sweets: Basundi, carrot ladoo, Gulab jamun, kala jamun, rice kheer, thaen mittai, rasgulla, coconut ladoo, coconut burfi, beetroot halwa aval payasam, rava ladoo, semiya kesari

My other favorite Diwali snacks : Spicy curry leaves seedai, cashew pakoda, karasev/ chickpea snacks, ribbon pakoda, Spicy curry leaves murukku, Ribbon pakoda, Uppu seedai

 Vegan note: Avoid ghee/butter if vegan 🙂 otherwise its a vegan snack.

 You can store them for 2-3 weeks in an air toght container and enjoy 🙂

MinimintMurukku-4

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Mini Mint Murukku – Triple M Murukku
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Ingredients
  • Rice flour/ Idiyappam flour – 1 cup
  • Almonds – 5 (optional)
  • Mint – 10 leaves
  • Garlic – 2
  • Red chilli powder – 1 tsp
  • Sesame seeds – 1.5 tsp
  • Salt – as needed
  • Ghee/Melted butter – 1 tsp (optional)
  • Oil – for deep frying
Instructions
  1. Grind mint leaves,almond and garlic with little water, smoothly.

  2. Take a mixing bowl, mix the rice flour, salt, gram flour, asafetida, sesame seeds, ghee and blended mint leaves paste to it.

  3. Add enough water little by little and make a smooth dough without any cracks. Make sure it is not sticky either.
  4. Take a clover shaped plate or a single holed star in the murruku press. Fill the press with dough.
  5. Press it and make into circular shape or small coils like below. I always grease a plate and make murukku first in that and drop them in oil. This will help to make a ncie shaped ones.

  6. When the oil is hot, in medium high heat, drop the shaped murukku. Do not crowd the pan, it will make the oil temperature go down.

  7. When it turns into crispy golden brown color on one side and also when bubbles ceases, flip this carefully using the ladle to other side and cook till the bubble ceases. Drain it in tissue paper, cool down completely and store in airtight container
Notes
1. Make sure you fry them in hot oil. If you make it in low flame, the murukkus will drink up lot of oil.
2. Always grease some laddles and make murukku first in that then drop them in oil. This will help to make nice shaped ones.
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Mutton Pepper Dry Roast/ Lamb Roast

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Imagine yourself in India right away with this piquant lamb curry!When you boil the lamb in those pepper garlic masala, the lamb will just sick up all flavor and will blow you away once it is cooked. This is a enticing hot curry.

 Try having this with some plain rice; no one would stop with one bite on this cold weather. It’s so relaxing when you have this for a weekend lunch. I have always heard my friends say that just the lovely aroma of this pepper and lamb combo makes them hungry. Ok, I am a vegetarian but I can know the taste just by smell and its texture. This lamb recipe is just mind boggling lamb curry. Feel free to cut the chilli powder by half if you can’t take spicy food. And also you can replace the lamb by mutton.

Mutton Pepper Roast

LambRoast-4

 When all the lamb curry is over, take some plain rice mix it in the same pan and have it right away. oHHHH!! Darling & Delicious! You can have this with plain rice, rasam/sambar, or roti,naan, paratha, parotta.

I would say normally Mutton and lamb recipes are a treat to any Non Vegetarian food lover.

My other lamb recipes to try – Lamb/Mutton sukka dry curry, Restaurant Style Lamb Biryani, Kadai Gosh/Lamb curry.

LambRoast-5

5.0 from 1 reviews
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Lamb Pepper Curry Roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Lamb – 500 Gms (I got shoulders, cut into small-medium size pieces)
  • Oil – 1 tbsp
  • Cumin seeds – 1 tsp
  • Onions – 2 medium sized onions, Sliced
  • Shallots - 5
  • Green Chilli – 2, slit
  • Tomato – 1 small, chopped
  • Chilli powder – 1 tbsp
  • Turmeric powder – ½ tsp
  • Coriander powder – 1 tbsp
  • Garam masala – 1 tsp
  • Cumin powder – 2 tsp
  • Salt – 1 ½ tbsp
  • Water – 1 cup
  • Curry leaves – 10
  • Coriander leaves – 2 tbsp, finely chopped


    [To blend/crush:]
  • Whole Black pepper – 1 tbsp
  • Garlic – 8
  • Ginger – 2 inch piece,chopped
  • Cumin seeds – 1 tsp
  • Fennel seeds – 2 tsp
Instructions
  1. Crush in mortar & pestle or in a blender to a coarse mixture - whole black pepper, garlic, fennel seeds, and cumin seeds. Keep it aside.
  2. Heat oil in a pressure cooker, add the cumin seeds and then add the sliced onions, green chillies and cook till it becomes golden brown.
  3. Then add the tomatoes, turmeric powder and salt. Sauté them till they are little mushy and ooze out little oil.
  4. Now add the lamb, chilli powder, coriander powder, cumin powder, garam masala powder and water till lamb is covered and not more. Close the pressure cooker and keep it in medium flame for 20- 30 minutes or 5-6 whistles till lamb is cooked well. Switch off.
  5. Take a pan, add a tsp of oil, add curry leaves and chopped coriander leaves, add the crushed pepper masala and sauté them well for a minute in medium flame.
  6. Then add the boiled lamb gravy on top of it. Check salt at this point. In medium to low flame, let it boil till it changes color to brown or till the masala sticks to the lamb pieces. Let them boil till all the water is gone and till the lamb pieces are brown roasted texture. Keep stirring but or else it might burnt or get stick to the pan. Switch off and Garnish with chopped coriander leaves!
Notes
1. If you think, you added more water, just follow the same procedure but it might take some time for water to evaporate.
2. You can replace lamb with mutton in this recipe.
3. You can switch of at the consistency you think it’s right for you.
4. I like the brown roasted texture so I leave it till almost all water is gone from the gravy.
5. Feel free to cut the chilli powder by half if you think it’s too hot for you.
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Taste great with just plan rice or with Tomato rasam/sambar or roti or naan or paratha or parotta

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COCONUT MACAROONS

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Coconut_Macroons-3A super rich and chewy macaroon, baked just until puffed and these macaroons give way to tender centres, making them incredibly tempting just out of the oven.

For all the coconut lovers you know!

Please not to be confused with Macarons which are the Classic French Pastry Cookie. Macaroon vs Macaron may only be different by 1 letter, but are SOO much different in terms of what they are and the difficulty level. This coconut macaroon is beyond easy – with literally few ingredients.

“We have two hands. One to help ourselves and other is to help others” – why did I say this now ??? 🤔 . Okay! All these wrapped goodies and lots more not in the pic were donated to people in need this week. Also took some to work to share with my colleagues. Sharing is caring and it always makes us happy. Isn’t it? !!! I would suggest all of you to do it once in a while. Life is more meaningful when you help someone in need. ☺️ usually I will try not saying this in a social media post .. this time felt may be it might inspire atleast one person and they might do the same or more 🙂 so why not sharing this???! . Made some Coconut macaroons, Quinoa butterscotch cookies
Wheat chocolate cookiesand Roasted nuts.

You can also melt chocolate and drizzle. However, I like the classic ones. There are so many  variations you could do to this. Add lemon, chocolate drizzle, nuts and what not?!Other favorite coconut Recipes: Coconut ladoo, coconut burfi, coconut rice, spicy coconut cardamom lamb chops, Coconut butter chicken roast

Coconut_Macroons

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COCONUT MACAROONS
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 25
 
Ingredients
  • • Egg Whites – 3 small
  • • Salt – ¼ tsp
  • • Vanilla extract – ½ tsp
  • • 10 ounce Sweetened condensed milk
  • • 14 Ounce Sweetened Coconut Flakes
Instructions
  1. Preheat your oven to 325 degrees.
  2. In a large bowl, whip the egg whites and salt until they make medium-firm peaks.
  3. Carefully add the shredded coconut and condensed milk to the bowl.
  4. On a baking pan lined with baking sheet, use an icecream scoop to scoop or 2 tsps. With few cm of difference.
  5. Bake for 20 – 25 minutes until the tops start to lightly turn brown
  6. Remove from oven and let it cool for 10 minutes on the baking sheet.
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Butter Paneer Pizza Flatbread

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paneerpizza_canampizzarecipe-3Today I’m sharing a delicious pizza topped with Butter Paneer Curry and Cheese. Absolutely heart paneer(Indian cottage cheese) on pizza. I know traditionally they are paired with a tomato sauce based pizza, but I wanted this different so I decided to do Indian style Paneer pizza. This pizza is truly awesome.  Its cheesy,sweet, syrupy and spicyyyy! And I am Happy  Give it a try!

The butter spicy sauce complements the paneer perfectly. You can make it healthy by making a wheat dough pizza. But today I made half and half (Wheat and all purpose flour).

Who doesn’t love pizza? I truly think that everybody can make a pizza, it is so easy. I agree making pizza is time consuming but surely not difficult.  Try making it once and I bet you would want to do it all the time. And you can top with your dearest toppings! And trust me, this is better than the take-out pizza.

I love pizza. Totally LOVE it  but I can’t eat it every single day. Bake your pizza on the highest rack. I know a lot of people assume that your oven is hottest closest to the heat source but it’s actually hottest on top because heat rises.

When I did this, I prepared the dough and made it rest. After 1 ½ hrs I came to the kitchen, did the sauce. Chopped the veggie and sautéed them. So when I started rolling, I preheated my oven.  🙂 so I felt like I did this pizza in no time.

 

This is my own version of quick paneer curry for pizza. Paneer as I always say they are delicious. You can never go wrong with paneer recipes  somehow the end result will be good. And when you do recipes with paneer, it will be great for any get together or parties  .I always say I cook recipe for someone, but this recipe I totally made for myself.

Vegan note: Replace paneer with tofu, ghee/butter with oil.

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

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich,pepper paneer do pyaza,spicy garlic tofu in 10 minutes,malai methi paneer

paneerpizza_canampizzarecipe

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Sweet Chilli Mushroom Pizza
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: two 10 inch
 
Ingredients
  • For the dough:
  • All-purpose flour & wheat flour together – 1½ cups
  • Salt – 2 tsp
  • Sugar – 2 tsp
  • Extra virgin olive oil – 2 tbsp
  • Warm water - 1 ½ cup, about 110 degrees
  • Instant yeast – 1 envelope•

    Paneer Masala:
  • • Unsalted Butter - 2 Tbsp
  • • Turmeric – 1 tsp
  • •Tomatoes - 1 cup, chopped finely ( approx. 2 small tomatoes, blended)
  • • Sugar - ½ tsp
  • • Chilli Powder – ½ tsp
  • • Ginger garlic paste - 1 tsp
  • • Coriander powder – 1 tsp
  • • Cumin Powder – 1 tsp
  • • Kasturi Methi - 1 tsp
  • • Mango powder – 1 tsp
  • • Coriander – 1 tbsp, chopped finely(garnish)
  • • Cream/almond milk - 4 Tbsp
  • • Paneer - 250gms
  • • Shredded cheese – 1 cup
Instructions
  1. For the pizza dough:

  2. Add the yeast to warm water. Add 2 tsp of sugar to it. Mix and set aside for three minutes.
  3. In a bowl, drop the flour, salt and pour the yeast mixture. Put your hand in and bring it together. Mix until everything is combined. Knead for ten minutes until smooth.

  4. Brush the tops of the dough with a little oil to stop them from drying out. Cover both bowls with a plastic wrap and place it into a warm place for two hours. I place them inside a microwave or an oven (oven turned off).
  5. Once it is roughly doubled in size, knock any excess air out. Place back in your surface. Divide into two and simply flatten using roller or hand. Roll out each dough part into a thin crust about ½ inch thick.

    Paneer curry
  6. Take 1 tbsp of butter in a pan, place the paneer cubes and pan fry for a minute in each side till they become crispy golden. Keep it aside. (Optional step)
  7. Take 1 tbsp of butter in a pan; add the blended/pureed tomatoes, garlic ginger paste, turmeric powder, mango powder, chilli powder, cumin powder, coriander powder and salt. If you want rich color, you can add kashmiri chilli powder. I used normal one.

  8. Cook for about 10 minutes on a medium flame till everything gets cooked.

  9. Add dry methi leaves, cream/almond milk, sugar, water and boil for five-seven minutes. Add sautéed paneer, boil for 5 mins and switch off.
  10. Garnish with chopped coriander or grated paneer, ginger or cream.

    To make the pizza:
  11. Preheat the oven to 475 degrees and place a pizza stone/ or a normal baking pan in the oven and preheat it for 20 minutes. I preheated my stone/pan for 20 mins when I was preheating the oven too.
  12. Place the rolled out pizza dough on a pizza peel or an upside down baking sheet and start topping it. Using a ladle, add the paneer sauce and use the back of the spoon or ladle, swirl it over the top of the dough for an even texture. Add the toppings and top it with shredded cheese and place the pizza into the pizza stone. Cook for twenty minutes, rotating half way through to insure even cooking.

    img src="https://www.relishthebite.com/wp-content/uploads/2018/07/IMG_6741.jpg"]
  13. Your pizza is ready!
Notes
1. For mixing the dough, you can use even a stand mixer for ten minutes. But even hand kneading works fine.
2. If you don’t have a pizza stone, you can use a large baking sheet just place it in the oven upside down so there are no edges to stop them
3. You can always make one pizza and freeze the other dough ball.
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Dum Aloo Biryani/ Little Potato Biryani

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potatobiryani1-4Rich and flovorful biryani made with potatoes. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties. You are going to love this rice flavorful rice. This is an exotic Indian potato biryani in a restaurant style. Who does not love the exotic fragrant biryani?  Just the name “biryani” will make many drool. I posted biryani collection recipes few weeks back with all biryani recipes and their side dish. I made this biryani with Garlic Raita and mirchi ka salan.

I have had this question many times in my blog or in email on my biryani masala powder recipe. I mostly use aachi (Indian brand) biryani powder and there are very few times I make my own masala. If you really want to make, you can use the recipe from here from my fellow blogger that I have tried before. – Biryani recipe.

Other favorite Biryani recipes: Lamb Biryani, Shrimp Biryani, Paneer Biryani , Egg Biryani, Ambur Mutton Biryani, Mushroom Biryani and Vegetable Biryani.

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5.0 from 1 reviews
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Dum Aloo Biryani/ Little Potato Biryani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • • Marinate:
  • • • Ginger garlic paste - 1 ½ tbsp (I grind fresh garlic and ginger)
  • • • Biryani powder – 2 tbsp
  • • • Red chilli powder – 1 tsp
  • • • Coriander pwder - 1 tsp
  • • • Jeera/ Cumin Seeds - 1 tbsp
  • • • Green chilli - 5 (cut them roughly)
  • • • Mint - ½ cup (chopped)
  • • • Coriander- ½ cup ,chopped
  • • • Curd – ¾ cup
  • • • Oil – 2 tbsp
  • • • Baby potatoes – 500gms, boiled for 1 whistle or 15 minutes boil in microwave or 10 mins in pan and peel the skin off.
  • • • Salt – 2 tbsp
  • • • Lime juice – 2 tsp
  • • • Fried onions – 1 tbsp

    Rice:
  • • • Basmati rice – 2 cups (soaked for ten minutes)
  • • • Jeera - 2 tsp
  • • • Salt – 3 tbsp. (according to taste)

    Others:
  • • • Fried onions – 1 tbsp
  • • • Ghee - 2 tbsp
  • • • Oil – 1 tbsp
  • • • Orange food colour mixed with 2tsp of water or saffron in warm water
  • • • Rose Essence – Few drops
  • • • coriander and mint leaves– to garnish
Instructions
  1. Marinate everything listed under “marinate” section with the boiled potatoes for at least 30 minutes to 2 hours.
  2. Soak basmati rice for 10 minutes. Do not wash the rice for many times; it will make you lose the rice flavor.Just one rinse should be good.
  3. Boil 5 cups of water in high heat. When it boils vigorously, add the soaked rice, jeera and salt. Cook till its 80% done. Usually I put them for 6 minutes after adding rice. That is usually 80% done.
  4. Meanwhile, add oil in a heavy bottomed pan, add the marinated potatoes and keep it without switching on.
  5. Now layer the rice with the cooked rice on the potatoes, top it with fried onions, ghee, saffron in warm mater, rose essence, coriander and mint leaves.
  6. Cover the entire pan with foil and cover with a plate. Place a weight over it and let it cook on medium flame for 7 minutes and 25 minutes on very low flame.
  7. Now remove the weight and foil and fluff the rice carefully.
Notes
1.Don’t over soak the rice, and then it will not give you that biryani texture in the rice.
2.Gently mix the rice at the end, don’t break the rice.
3.Don’t compromise on the quality of the rice. Use basmathi rice and not long grained rice.
4. The red colour is not healthy. But sometimes I use it. You can add the saffron soaked in warm milk instead always.
5. Marinating potatoes is a must. Marinate at least for an hour, I soaked for 2 hours.
6. Don’t overcook the rice, and then the rice will be mushy. So when you cook rice, stand next to it and keep checking it.
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Mutton Rasam (Indian Soup)

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Mutton Lamb rasamIt’s a South Indian soup -peppery and hot, sour and nourishing and clears the head.It can be enjoyed in a mug or served as is over a bowl of hot basmati rice.

A spicy flavorful Indian style mutton soup tempered with aromatic spices. This is an enticing hot soup. You can use the slow cooker for this recipe or use a pressure cooker or even cook in the pan for a long time. I made this before few days but never got some time to type down the recipe. Finally forced myself to sit down and type it.

Rasam / Indian soup / Indian thin curry – We make rasam mostly daily in India even if we have some other kuzhambu or curries because it is something which is very healthy, helps to cure cold, fever and also too quick to make. It takes 30 minutes for me to prepare this rasam. But my mom makes in 20 minutes.  I guess she has way more experience in cooking than me. This rasam is with no tamarind, you can very well add tamarind, but it does add more tanginess. You can add rasam powder instead of sambar powder.

This is best tasted with hot rice. I am sure this is going to taste great with Indian bread like paratha or parotta. You can prepare this recipe with lamb too.

My other lamb recipes to try – Lamb/Mutton sukka dry curry, Restaurant Style Lamb Biryani, Kadai Gosh/Lamb curry.

Mutton Lamb rasam

 

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Mutton Rasam (Indian Soup)
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Lamb Meat/mutton(shoulders)– 400g, cut into 2 inch chunks
  • • Oil – 1 tbsp
  • • Cumin seeds – 2 tsp
  • • Red chilli – 1, broken
  • • Green chilli – 2, slit
  • • Curry leaves – 1 sprig
  • • Shallots – ¼ cup (optional), chopped finely
  • • Tomato – 1 cup, chopped finely
  • • Turmeric powder – 1 tsp
  • • Coriander leaves – 1 tbsp, chopped finely
  • • Lime - ½ , garnish
  • • Salt - 2 tbsp

    Grind:
  • • Garlic – 4, Minced finely
  • • Ginger – 1 inch, julienne cut
  • • Sambar powder – 1 tsp
  • • Coriander seeds – 1 tbsp
  • • Whole pepper balls – 1 tbsp
  • • Cumin seeds – 2 tsp
  • • Fennel seeds – 2 tsp
Instructions
  1. Wash mutton pieces and drain well.
  2. Blend everything under “to grind” in a blender with other ingredients to a smooth paste. Keep it aside.
  3. In a pressure cooker, heat oil in medium flame. Add red chilli’s, curry leaves, green chilli and sauté for few seconds till it gets roasted.
  4. Now add the onions and salt, sauté well. Add the tomatoes, turmeric powder and sauté well. After two minutes when sautéed well, add the blended paste and lower the flame. It will ooze out some oil.
  5. Add the mutton and roast in that oil for two minutes.
  6. Add enough water covering till half the meat and whistle for 5 counts(which will be 15 minutes). Or cover it and let it get cooked for 35-40 minutes in medium-low flame.
  7. Now remove the cover, check if the consistency is good or just keep it open and cook for few more minutes.Add more water if needed.
  8. Switch off, Garnish with lime juice and coriander leaves.
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Mutton Lamb rasam

Broccoli Fritters with Spiced Yogurt

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BroccoliFritters_kadhipakora-2

Crispy broccoli pakoras simmered in yoghurt besan gravy. Perfect Comfort food!

Broccoli belongs to the cruciferous vegetable family, which includes kale. They supply loads of nutrients and also good for skin. It aids us to look younger. Who doesn’t appreciate that? :D

 

Kadhi is yoghurt besan based gravy and pakoras are fritters. It is very quick to make surprisingly. I thought it might take quite a lot time, I tasted this few times in restaurants and wanted to try it. So asked one of my friends who does it well, tried and now I just love it more than the restaurants ;).  After having at restaurants, I realized that many states of India have their own version of kadhi like Gujarati kadhi, Maharashtrian kadhi, Punjabi kadhi and so on. And this here is my version ;)! I am sure everyone has their own version with a few tweaks here and there like any other food. Some add veggies to it, but I heard the authentic recipe is just plain pakoras in besan yoghurt gravy. Make sure to simmer the kadhi for 2-3 minutes, so it soaks up some gravy and flavours. I have heard adding ghee making a lot of difference to the gravy and I always love ghee (Indian clarified butter) so I would say yes. Try and let me know! Even oil tasted perfect to me. I had this for my lunch with some parathas, plain hot rice and spicy potato roast.

Vegan note: Replace yoghurt with coconut milk or vegan yoghurt

Other Favorite North Indian curry: Pepper Paneer Do Pyaza, Trevti Dal/Three Lentil Dal, Mushroom Peas Spring Onions masala, Roasted bell pepper gravy, Paneer Makhanwala

BroccoliFritters_kadhipakora

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Broccoli Fritters with Spiced Yogurt
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • • For Pakora: (yields 7-8 pakoras)
  • • Broccoli Florets - 12
  • • Besan flour/ Gram Flour/ Chickpeas flour/ Kadalai maavu – ½ cup
  • • Chilli Powder – ¼ tsp
  • • Green chilli – 1, chopped finely
  • • Ajwain/ Carom seeds – a pinch
  • • Cilantro/ Coriander leaves – 2tbsp (finely chopped)
  • • Salt – to taste
  • • Water – ⅛ - ¼ cup as needed
  • • Oil – to deep fry
  • For Kadhi:
  • • Yoghurt – 1.5 cups (preferably sour)
  • • Besan flour – 2-3 tbsp
  • • Oil/ghee – 1 tbsp
  • • Asafetida - pinch
  • • Red Whole dry Chillies - 2
  • • Methi seeds – ½ tsp
  • • Cumin seeds – ½ tsp
  • • Ginger – 1 tsp (finely chopped)
  • • Garlic – 2 (finely chopped)
  • • Turmeric powder – ½ tsp
  • • Chilli Powder – ½ tsp
  • • Cilantro – 2 tbsp (finely chopped)
Instructions
  1. For Pakora/Fritters:
  2. Mix the chickpea flour, Broccoli Florets, ajwain seeds, chilli powder, green chillies, salt, curry leaves and coriander leaves. Make sure to add right mount fo salt, as it is going to absorb juices and flavour from the kadhi gravy later.
  3. Add water slowly by whisking the batter, so that there are no lumps in the batter. It should be light, thick and smoother than a pancake batter I would say.

  4. Heat oil in a pan and drop small portions of the mixture into the hot oil and deep-fry till golden brown. Drain on absorbent paper and set aside.

    For kadhi:
  5. Take a bowl, whisk together yoghurt and besan flour until its smooth. Authentic kadhi is thick, but if you want to thin it out, add some water and set aside. I added 1 cup of water as I was going to simmer for some time.
  6. Heat oil in a big wide pan on medium-low heat, add methi seeds, cumin seeds, red chillies, ginger, garlic, and asafetida. When the red chilli turns colour, add the besan yoghurt mixture, salt ( as per your taste) and turmeric.

  7. Turn the heat to low, bring to a boil and cook on low heat for about ten to twelve minutes, stirring occasionally.

  8. Add the fried pakora, and continue to simmer for two to three minutes.
  9. Switch off and garnish with coriander leaves.
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Paneer Potato Kebab Tacos

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paneerPotato_Tacos-2Crispy paneer kebabs placed in grilled tortilla with some yogurt dressing! Rich & perfect for dinner, lunch or any party! This combination makes the dish juicy and crunchy.

This dish is very healthy and also palatable. They look beautiful when you plate them. Just top it with some spices and colourful veggies to make it vibrant. I used onions, tomatoes, cilantro and lime!

Quick and tasty. These days I end up making a lot of tacos 🙂 . It is quick and I like it. I used the store bought tortillas for this. You can even make this replacing with chicken kebabs.

Vegan note: Replace paneer with tofu!

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you would love to look at.

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

paneerPotatokebab_Tacos

paneerPotato_Tacos

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Paneer Potato Kebab Tacos
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • For kebabs: (roughly makes 10 kebab balls)
  • • • • Paneer (250gms)– 1.5 cup,grated (or destroy into small pieces with hand)
  • • • • Potatoes - 1 , medium, boiled and washed
  • • • • Pepper powder – 1 tsp
  • • • • Fennel powder – 1 tsp
  • • • • Salt to taste
  • • • • Red chilli powder - 1 tsp
  • • • • Garam masala powder - ½ tsp
  • • • • Green chillies - 1, finely chopped
  • • • • Cumin powder- ½ tsp
  • • • • Cornflour/ rice flour- 2 tbsp
  • • • • Oil – 3 tbsp - to shallow fry

    to garnish:
  • • • • sliced onions, chopped tomatoes, coriander, lemon slices and greek yogurt
Instructions
  1. Take all the ingredients under the kebabs ingredient list and mix together.
  2. Check for salt. Shape them into long sized balls. If you think they cannot form into lemon-sized balls, add more rice flour and mix well.

  3. Heat oil in a pan, shallow fry the kebabs until golden brown. Drain on a tissue paper and set aside. It takes around 2.5 mins each side.

  4. Tortillas should always be heated by grilling or heated up on a skillet for a few minutes on the stovetop before you begin to assemble your tacos.
  5. Take a tortilla and place some salad leaves, kebabs, sliced red onions, chopped tomatoes, chopped coriander with lemon sizes on top. Drizzle some yogurt (plain yogurt/Greek yogurt or sour cream) over the tacos and enjoy!!!
Notes
1. You can add jalapeños and red cabbage instead of red onions. They give great color and flavour.
2. You can replace yogurt with sour cream or Greek yogurt. It gives the same fresh taste
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Mushroom Pepper Fry in 25 minutes

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This is a simple mushroom fry that will entice your sense. Pepper gives depth and immense flavour to this dish.

You absolutely require few ingredients to prepare this recipe, which remain not the case for most Indian recipes.I made this recently. It was extremely splendid to taste and quick to make. I wanted to share the recipe right away. I have a feeling that if I make recipes with pepper, it’s a hit and people are loving it. May be its true:)

Enjoy it with plain hot rice or Indian bread like roti or naan. Or make it with Indian spicy tomato rasam.

My favourite Mushroom recipes: Mushroom Biryani, Garlic mushroom spaghetti, Mushrooms in peanut sesame gravy, Creamy mushrooms and greens on toast.

 

My lunch box : ) – My lunchboxes are not that fancy but solves the purpose. 

lunchboxrecipes

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Mushroom Pepper Fry in 25 minutes
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • • Mushroom- 300gms
  • • • Capsicum/Bell Pepper – 1, medium sized, finely sliced
  • • • Oil – 2 tbsp
  • • • Whole Red Chilli – 2, broken
  • • • Cumin seeds– 1 tsp
  • • • Onion - 1 cup, 1 finely sliced
  • • Garlic – 5, finely sliced
  • • • Ginger – 2 inch, sliced
  • • • Turmeric powder - 1 Tsp
  • • • • Salt – 2 tsp or as per your taste
  • • • Coriander leaves – 1 tbsp, finely chopped
  • • • Water – 100 ml

    To Roast and grind:
  • • • Pepper - 1 tbsp
  • • • Fennel seeds - 1 tbsp
Instructions
  1. • Dry roast the ingredient under "to roast & grind” in medium to low flame for 45 seconds. Cool them, grind them together and keep it aside.

  2. • In a pan, heat oil in medium flame, when it is heated, add red chillies, cumin seeds and when it’s roasted for 5 seconds, add onion and a bit of salt and sauté till golden brown.

  3. • Now add ginger, garlic and sauté for few seconds.
  4. • Add the mushroom, capsicum, turmeric, pepper fennel blended powder and sauté well for a minute

  5. • Lower the flame from medium a bit but don’t low it too much. It will take around 7-8 minutes for it to cook well. Don’t add water.

  6. • Keep sautéing it every 2 minutes. Add chopped coriander leaves and switch it off.
Notes
If you think the spice is high for you, reduce pepper by half.
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Chicken Kheema Baked Cutlets

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chickencutlets-3Soft, spicy, flavorful baked little treats for appetizers packed full of goodness! Perfect protein snack! I am sure this is one of the finger foods that are finger licking good.

How to Store: You can very well stored these cutlets in the freezer and enjoy it later. You can freeze the chicken mixture before making as a patty or freeze the patty in ziplock bag. You can thaw the patty or chicken mixtures when needed and bake/shallow fry them. Try not refreezing after thawing. If you think you have a big batch stored, try to store them in small batches.

I am cooking a chicken dish after a long time and this time I made this specially for my office. Made a big batch and took it to work. It was a super hit! Yay!. I wanted to prepare something nice to work but wasn’t sure what to take. Initially planned for some curries and bread. Then one of my besties said ☺ chicken kebabs or cutlets. I was like..Thatsit ☺ I made this to bring to work. I have made mushroom cutlets and lamb shami kebabs before but this is the first time to make chicken kheema cutlets.
I personally feel this is a perfect snack to munch for protein intake. It is quick to make and provide perfect balance of every taste.

Favorite Chicken Recipes: Madras chicken curry in 30 minutes, coconut butter chicken roast, chicken 65, chicken biryani

chickencutlets-2

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Chicken Kheema Baked Cutlets
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • • Minced chicken – 400 gm
  • • Crushed Cumin seeds – 1 tsp
  • • Red Onions – 1, medium, finely chopped
  • • Ginger garlic paste – 1 tbsp
  • • Green chillies – 3, finely chopped
  • • Coriander leaves – ¾ cup, finely chopped
  • • Mint leaves – ½ cup, finely chopped
  • • Kashmiri chilli powder – 1 tsp
  • • Crushed fennel seeds powder – ½ tsp
  • • Black pepper powder – ½ tsp
  • • Lime juice – 1 tsp
  • • Garam Masala – 1 tsp
  • • Rice flour/breadcrumbs – 2 tbsp
  • • Salt - 1- 2 tbsp
  • • Oil – 1 tbsp

    To garnish:
  • • Red onions – sliced
  • • Lime – cubes
Instructions
  1. • Take a bowl, add all the ingredients and mix well. Place it in the refrigerator for 30 minutes – 4 hours.

  2. • Preheat the oven to 400F
  3. • Take the mixed chicken mixture and make it to flat round shaped small balls (patties). Place in your hands; now press it gently to flatten it to round thick cutlets. You can make it to any shape you fancy.

  4. • Take a baking pan, wrap with aluminium foil, grease it with some oil and place the flat small balls.
  5. • Keep it on the oven for 15 minutes. Then take it out, turn and keep it in the oven again for 15 minutes. Cook until golden brown on both sides.
  6. (or)
  7. Pan fry: Heat a large non-stick frying pan on medium high with some olive oil. Or you can use non-stick griller for this recipe. Once the oil is hot, scoop two tablespoons of batter and drop it into the pan, then flatten it with a spatula or spoon. Don’t leave it thick; the inside will then remain uncooked. Cook until golden brown on both sides. It took 2-3 minutes for me per side. Remove and drain on paper towels. Repeat same steps with the additional batter.
  8. • Serve hot with tomato ketchup or yogurt mint dip and thinly sliced onion rings and lemon slices.
Notes
1. If you think you cannot hold them together, just add 1-2 tbsp of rice flour to the mixture.
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Mango Kulfi

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MangoKulfi-4

Traditional Indian Frozen treat – similar to icecream but is denser and creamier. A sweet treat to beat the heat!

It is getting hot here in Montreal. I am sure this is a street vendor food. I still remember the kulfi wallah – a vendor selling kulfi carrying the earthen pot on his head or in a vehicle and selling kulfi door to door. But never had a chance to try it there and I had it once or twice in beach  i love it! They had a lot of varieties of kulfi and i would always get confused which one to order. I had the same problem even when i prepared this, i thought of mango or pista. Some add vermicelli and make lot of additions and even taste like kulfi. I like the classic taste so did not ant to do all that.The usual icecreams are whipped but kulfi is not whipped and it is solid, dense frozen dessert.

Kulfi is traditionally done by evaporating full fat milk by slow cooking and stirring it. And when it is reduced by half, add sugar and condensed milk, saffron, rose water and nuts. And this mix is then frozen in tight sealed molds for 6 hours or more. You can even store them in earthen pots and that kulfi is called ‘Matka Kulfi’. I made this last Friday for my Brother in law and friends who came for watching Grand Prix. And everyone loved it, I was very happy 🙂 I have already made coconut pistachio Kulfi. It was great too. But this time I wanted to do the classic kulfi.

MangoKulfi-2

You can make kulfi in different ways. You can make by just using regular milk and some evaporated milk. Or just using milk with by evaporating and becomes thick. Kulfi and icecream is different. Kulfi is something you can bite into and icecream just melts in your mouth. You can even skip the thickening agent. In my case, I used rice flour. You can just make evaporate and make it real thick and freeze it. But I find this perfect by using rice flour.

My other favourite dessert Recipes : Coconut Pistachio Kulfi, Carrot Coconut truffles/Ladoo, kala Gulab jamun, Gulab jamun, 5 minute nutella mug cake, thaen mittai/sugar candy,  rasgulla, Coconut Burfi, Coconut Ladoo, Beetroot Halwa.

MangoKulfi-5

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Mango Kulfi
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • • Milk - 3 and ½ cups or Almond Milk – 3.5 cups (If vegan)
  • • Sweetened condensed milk - 1 cup (Skip if vegan)
  • • Sugar - ½ cup
  • • Rice flour - 1 tsp
  • • Mango – 2 or Mango puree – 2 cups.
  • • Badam - 10 nos, crushed or make it a smooth paste
  • • Pista - 10 nos, crushed
  • • Cardamom powder - ½ tsp
  • • Saffron - 3 strands
  • • Pista - 2 tsp , crushed coarsely
Instructions
  1. Heat the milk to a boil with saffron strands and then simmer for 15 - 25 minutes till thickens.
  2. When it thickens, add the sweetened condensed milk and mango puree and heat for 2- 4 minutes. (If you have mango, just blend into a very smooth paste and add)
  3. Add badam, pista, sugar, cardamom powder, cinnamon powder and heat for two minutes.
  4. Dissolve 1 tsp of rice flour in 2 tsp of water. Add that in the mixture. It helps in thickening.
  5. When you think , it is totally thick and it is not liquidy, switch off and cool completely.
  6. When it is cooled completely, now blend it once more. This gives a perfect creamy texture.
  7. Set in any containers you want, cover and freeze it. But traditionally kulfis are served in this special mould where the ice-cream is set.
  8. Pour the ice-cream into individual kulfi mould and freeze till set. (for 6- 8 hrs)
  9. Unmold the kulfi by placing it under running water for few seconds. Remove on a plate, slice the kulfi, garnish with pistachios and serve immediately.
Notes
1. You can place an ice-cream stick in the center of it when the ice-cream is half set. Half frozen cream will help the stick to hold it in place. Refrigerate again till completely set.
2. I recommend using full fat full milk, don’t use low fat milk.
3. If you don’t have the mould i have, you can use Popsicle mould if not you can use disposable plastic cups. Or even thick paper cups.
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