A simple pleasure: Veggie grilled cheese sandwich
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Grilled cheese sandwich
A simple pleasure: Veggie grilled cheese sandwich
Winter is here! The best lunch option for wintry days is grilled cheese sandwich and a bowl of chunky hot soup. I have learned this simple yet special art of cooking grill cheese sandwich from my hubby. You can add any vegetable you like or make it just adding cheese. I’ll be posting yummy soup recipes soon.
Ingredients:
To make 4 sandwiches
Bread slices [White or brown] – 8
Butter- 2 tbsp
Cheese slices – 8 [Kraft singles American cheese]
Tomatoes – 1 [finely chopped]
Sweet onions – ½ [finely chopped]
Avocados – 1 [sliced]
Cilantro – ½ cup leaves
Freshly crushed black pepper – 1 tbsp
Salt as per taste
Method:
- Preheat skillet or griddle over medium heat.
- Butter both sides of each bread slice and grill on one side until brown.
- Now flip the bread slices and take the skillet off the heat. Arrange one slice cheese, tomatoes, onions, avocadoes, cilantro, salt and pepper. Finally add one more cheese slice and the other bread slice [grilled side down].
- Carefully place the skillet on the heat again and press the sandwich down with heavy pan or any other griddle.
- Let it grill for 3-4 minutes on each side. Grill until lightly browned and flip over; continue grilling until cheese is melted.
- Take the sandwich off the heat and place on the cutting board for 2 minutes. Then cut diagonally and enjoy.
Serving suggestions:
Grilled cheese sandwich can be served warm with any soup of your choice.
Stuffed Cutlets: Mutter ki bharwan tikki
Stuffed Cutlets: Mutter ki bharwan tikki
These cutlets are my all time favorite. You cannot go wrong with this 
. Simple yet delicious.
Ingredients:
For Stuffed Cutlets: [Approx. 12 cutlets]
Potatoes – 5 medium
White bread [decrusted] –2 slices
Green Peas [fresh or frozen] – 2 cups
Cumin seeds [Jira] – 1 tsp
Red chili powder – 2 tsp
Oil for frying
salt as per taste
![Filling [green peas] and Dough [potatoes]](http://shvetahora.files.wordpress.com/2009/11/dscn6025.jpg "Filling [green peas] and Dough [potatoes]")
Method:
1.Boil and peel the potatoes and keep aside.
2. Mash all the potatoes and add 1 tsp red chili powder and some salt to it. Also add 2 slices of bread. Combine the ingredients into smooth dough.
3. For stuffing, in a pan add 1 tbsp of cooking oil. Add cumin seeds to it. Let is splatter and then add fresh or frozen [defrosted] to the pan. Also add 1 tsp red chili powder and salt. Sauté the peas for 3-4 minutes on medium high heat.
4. In a grinder, grind the sautéed peas coarsely. Keep aside for cooling down. Make marble sized balls of the stuffing.
5. Take one drop of oil on both the palms and take lemon size mashed potatoes and stuff it with the stuffing balls and make round or oval shaped patties.
6. Heat oil in a pan on medium hot. Fry the patties in the hot oil till they become golden brown.
7. Drain the patties on a kitchen towel.
Serving Suggestions:
Serve hot patties with tea or coffee with green chutney or ketchup on the side.
Quick & Easy Mutter Paneer [Green peas and cottage cheese in cream gravy]
Quick & Easy Mutter Paneer [Green peas and cottage cheese in cream gravy]
When it comes to Indian vegetarian cuisine, Paneer dish is a must. Paneer also represents Punjabi cuisine. Mutter paneer is one of the most frequently ordered dishes in the restaurants. This is a quick recipe for mouthwatering mutter paneer [Under 15 minutes and without onions].
Ingredients:
For Mutter Paneer (4 servings)
Paneer [Indian cottage cheese]–1 lbs cubes
Mutter [Green peas] – 2 cups fresh or frozen
Tomato puree- ½ cup
Ginger paste – 1 tbsp
Garlic paste- 1 tbsp
Cashew paste – 1 tbsp
Yogurt – 1 cup
Cumin seeds [Jeera] –1 tsp
Turmeric powder- 1 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Kitchen king masala – 1 tsp
Dry kasoori methi – 1 tbsp
Light cream or whole milk – 1 cup
Cooking oil – 1 tbsp
Honey- ½ tbsp
Salt as per taste
Method:
- Heat cooking oil in a pan. Add paneer pieces to the pan any shallow fry them until light golden brown. Drain on a kitchen towel and keep aside.
- In the same pan, add cumin seeds and ginger, garlic paste. Fry till it turns golden in color.
- Now add cumin seeds. Sauté for a minute. Now add tomato puree and also add red chili powder, turmeric powder, coriander powder, kitchen king masala to it. Let it simmer for 3-4 minute.
- Take the pan off the heat and gradually add yogurt to the gravy. Keep stirring. Now add cashews paste and mix well.
- Add frozen or fresh peas and fried paneer cubes to the gravy. Add a cup of light cream or whole milk and salt to taste. Also add honey to balance the flavor. Bring it to a boil.
- Let it simmer on medium low heat for 8 minutes.
- Add finally add dry kasoori methi to mutter paneer and mix well.
- The whole process will take less than 15 minutes, so it’s a quick and easy delight.
Serving Suggestions:
Enjoy Mutter Paneer with fresh roti/naan or fragrant basmati rice.
Thai Yellow Curry
Thai Yellow Curry
Thai food is my favorite. It is very fresh, flavorful and easy to make. I have tried different Thai curries and yellow curry came out really good. I’m sharing my version of the yellow Thai curry with you. You can add any vegetables you like to the curry.
Ingredients:
For Thai Yellow Curry (4 servings)
White fresh Mushrooms [sliced]– 3
Baby corns [cut in halves] – ½ can
Green bell pepper – 1/2 thinly sliced
Red bell pepper – 1/2 thinly sliced
Water chestnuts [sliced] – 1 can
Firm Tofu or Paneer [cubes]–1cup
Sweet onion [sliced]– ½
Fresh ginger-garlic paste- 1 tbsp
Cashews [halved] – ½ cup
Coconut milk – 1 can
Sugar – ½ tbsp
Vegetarian tom yum paste – 1 tbsp [contains galangal + kaffir lime leaves, essential for the Thai flavor] Note: [can be bought at any Asian supermarket]
Lemon grass stalk – 1 inch piece minced
Red or green fresh Thai chilies – 2 thinly sliced
Fresh turmeric- 1 /2 tbsp grated or Turmeric powder-1 tsp
Cooking oil – 1 tbsp
Salt as per taste
Method:
- Thoroughly clean the mushrooms by wiping them with a damp kitchen towel. [Please do not wash mushrooms as water makes them soggy.] Slice them.
- Prepare bell peppers, onions, water chestnuts, and baby corns as suggested.
- In a pan, heat 1 tbsp cooking oil. Add tofu or paneer and sauté for 2-3 minutes. Drain them out on a kitchen towel. Keep aside.
- In the same pan add sliced onions and sauté them for a minute on high heat. Add ginger-garlic to it. Also add all the vegetables [red and green bell peppers, water chestnuts, baby corns, mushrooms and Thai chilies. Sauté for 3-4 minutes.
- Add cashew halves, tofu or paneer, lemon grass, tom yum paste and turmeric. Sauté gently all together.
- Now add coconut milk to the pan. Add salt and sugar as per taste.
- Simmer the curry for 2-3 more minutes. Always taste the curry before serving and alter the taste as desired.
Serving Suggestions:
Serve Thai yellow curry hot with steamed jasmine or basmati rice.
Stuffed Mushroom Curry
Stuffed Mushroom Curry
Mushrooms can be cooked in a number of ways. Stuffed mushroom is the most appealing. I have modified it to make a curry with stuffed mushrooms. Hope you like the new version of it.
Ingredients:
For Stuffed mushroom curry (4 servings)
White fresh Mushrooms [large] – 12
Paneer –1cup grated
Tomato puree- ½ cup
Ginger-garlic paste- 1 tbsp
Cashew paste – ½ cup
Mustard seeds [Rai] – 1 tsp
Cumin seeds [Jeera] –1 tsp
Turmeric powder- 1 tsp
Red chili powder – 1 tsp
Kitchen king masala – 1 tsp
Dry kasoori methi – 1 tsp
Whole milk – 1 cup
Cooking oil – 1 tbsp
Salt as per taste
Method:
- Thoroughly clean the mushrooms by wiping them with a damp kitchen towel. [Please do not wash mushrooms as water makes them soggy.]
- Gently take the stems out of mushrooms, which makes a hollow space in the mushrooms.
To make stuffing:
- Take all the cut stems of mushrooms and mince them finely.
- In a pan, heat 1 tbsp cooking oil and add half mustard seeds and half cumin seeds. When it starts splattering, add minced mushroom stems, grated paneer, half tsp turmeric powder, half tsp kitchen king masala, and salt as per taste. Sauté for 3-4 minutes.
To make gravy:
- In a pan, heat 1 tbsp cooking oil and add half mustard seeds and half cumin seeds. When it starts splattering, add ginger-garlic paste, sauté for couple of minutes and add tomato puree to it. Also add half tsp kitchen king masala, half tsp red chili powder, half tsp turmeric powder. Mix well and sauté for another 4-5 minutes.
- Add cashew paste and whole milk to the gravy. Let it simmer for further 4-5 minutes. Add salt and finally add dry kasoori methi to the gravy.
For mushroom curry:
- Fill the cleaned mushrooms with the above stuffing. Keep aside.
- In a pan heat, 1 tbsp oil and arrange the stuffed mushrooms in a single layer. Let it cook on each side for 4 minutes.
- When mushrooms are completely done, arrange them stuffing side up in the serving platter. Drizzle the gravy around the mushrooms and serve hot.
Serving Suggestions:
Enjoy Stuffed mushroom curry with fresh roti/naan or fragrant basmati rice.
Lemon-Chili Pickle [Nimbu-mirchi ka Achaar]
Lemon-Chili Pickle [Nimbu-mirchi ka Achaar]
Ingredients:
Lemons- 8
Green chilies- 15
Mustard seeds [yellow split] – 3/4 cup
Coriander [coarsely ground]- 1/2 cup
Fenugreek [coarsely ground]- 1/2 cup
Cloves – ½ tbsp
Fennel seeds – 2 tbsp
Cinnamon – 2 sticks
Cardamom pods – 5
Black pepper [whole]- 1 tsp
Cooking oil – 2 cups
Red chili powder – 2 tbsp
Turmeric powder – 1 tbsp
Salt- ½ cup
Method:
- Wash and dry lemon and green chilies separately.
- Cut lemon and green chilies into small pieces. Try to discard all the lemon seeds. Add turmeric and salt to lemon and green chilies and keep it in a glass bowl over night.
- Next morning, mix well and keep aside.
- In a pan, dry roast cinnamon, cloves, coriander, fenugreek, cardamom, black pepper and fennel seeds. Grind the roasted spices in grinder and keep aside.
- In a large bowl, mix all the above roasted spices and also add red chili powder to it.
- Heat oil in a separate pan and add it to the spice mix. Mix well.
- Add all the above mixture to the lemon and green chilies. Once again mix well.
- Take a clean jar; fill it up with the above pickle. Also add some hot oil on the top. So the pickle is completely submerged in the oil.
- Store it in a clean and dry place. Pickle is ready to eat in a week.
Serving suggestions:
Enjoy Lemon-chili pickle with garma garam parathas [Indian bread] anytime of the day.
Kashmiri Pulao
Kashmiri Pulao
Kashmiri pulao is one of the rich, aromatic rice dishes. It can be served at any festivities or celebrations. Saffron or Zafran gives kashmiri pulao pretty golden yellow color and makes it looks appetizing. Here I’m sharing with you my version of Kashmiri Pulao.
Ingredients:
For Kashmiri Pulao [5 servings]
Rice (Basmati) – 2 cups
Sweet Onion – 1/2 Medium size, Sliced
Cashews [kaju] – ½ cup (halved)
Golden Raisins [kishmish] – ½ cup
Almond slices [badam] – ½ cup
Walnuts [akharot]-1/4 cup
Saffron [kesar] – ½ tsp
Green Cardamom [Eliachi] – 5 whole
Cinnamon [dalchini] – 1 stick
Bay leaf [tej patta] – 2-3 whole
Cloves [laung] – 4
Milk – 2.5 cups
Ghee [Clarified butter] -1 tbsp
Cooking oil – 1tbsp
Salt to taste
Method:
1. Soak the rice in water for 1 hour.
2. Take 2 tbsp of warm milk and add saffron strands. Keep it aside till milk gets rich golden yellow color.
3. Cook the rice with 1 cup of water and 2.5 cup milk. Let the rice cool completely or let it sit in the refrigerator for couple of hours after cooking.
4. Heat a pan and add oil and ghee. Briefly sauté cashews, raisins, almond slices and walnuts and keep aside. Sauté sliced onions till golden brown and keep aside.
5. Now in the same pan with oil and ghee, add cloves, cardamom, cinnamon and bay leaf.
6. Add cooked rice carefully and mix well. Add fried onions and nuts to it.
7. Stir in saffron milk and cook for few more seconds.
8. Kashmiri Pulao is ready to serve.
Garnish:
Garnish Kashmiri pulao with fried nuts. Enjoy pulao at any meal time with raita and pickles.
Diwali special: Walnut-Dates Roll
Happy Diwali
Diwali celebrations
Continuing the tradition of posting recipes for Diwali, I am sharing the recipe for healthy and simple Walnut – Dates Roll. Hope you like it.
Walnut-Dates Roll
Walnut-dates roll
Walnut-dates roll is a simple and healthy recipe. Enjoy as a dessert after a meal or anytime of the day.
Nutritional facts:
Walnuts: Walnuts are a delicious way to add extra nutrition, flavor and crunch to a meal. While walnuts are harvested in December, they are available year round a great source of those all-important omega-3 fatty acids. [Source: www.whfoods.com]
Dates: California dates are loaded with the energy you need every day – to win a marathon or get you through a tough day. With only 24 calories per date (248 per 100 gram serving), dates are high in dietary fiber, carbohydrates, and contain more potassium than bananas! Yet they are virtually fat, cholesterol and sodium free! [Source: www.nutsonline.com]
Ingredients:
For Walnut–Dates Roll [Approx 20 rolls]
Walnuts [Akhrot]– 1.5 cups
Dates pitted [Pind khajoor] – 1.5 cups
Cardamom powder – 1/2 tsp
Brown sugar [golden] – 1 tbsp
Ghee [Clarified butter] – 2 tbsp
Whole milk – ¼ cup
Method:
- In the food processor, coarsely chop walnuts and dates separately.
- Heat a pan, add ghee and chopped walnuts. Sauté for 2-3 minutes on medium flame.
- Add cardamom powder, chopped dates, brown sugar and milk. Keep stirring for 5 minutes. The mixture should be evenly mixed.
- Divide the above mixture in two parts.
- Take each part and tightly roll it in a square piece of aluminum foil. Rolls should be at least 10 inches long and 2 inches in diameter.
- Put both the rolls, with the aluminum foil, in the freezer for 2 hours.
- Take out the rolls after 2 hours, take off the aluminum foil and with a clean knife, cut the roll into half inch thick discs.
- Lay the discs flat in a plate and again put it in the refrigerator of 2 hours.
- Serve chilled or at the room temp.
Serving Suggestions:
Enjoy Walnut-dates roll as a dessert after any meal.
Diwali special: Mathri [savory snack]
Happy Diwali!
Diwali celebration
Diwali [Festival of lights] is celebrated with great pomp and show throughout India and all around the world by Indians. Festive food, sweets and snacks play a huge part in the Diwali celebration. So I’ll be sharing few of my favorite recipes with you this week. Enjoy and happy cooking…
Mathri (Savory Snack)
Namkeen Mathri
Namkeen mathri is one of the most common north Indian snack. It is great on its own with tea/coffee and even tastes better with spicy pickle or mango chutney. It lasts for few weeks if stored properly in air tight container, so it is a great anytime snack.
For Namkeen Mathri [Approx. 30 pieces]
All purpose flour [Maida] – 1.5 cup
Whole wheat flour – ¾ cups
Yogurt [Dahi] – ½ cup
Vegetable oil/ Butter – ½ cup
Ajwain – 2 tsp
Whole black pepper – 2 tbsp
Water (enough to make firm dough)
Cooking oil to fry
Salt as per taste
Namkeen mathri before frying
Method:
- Combine all purpose flour, whole wheat flour, yogurt, ajwain seeds, vegetable oil and salt.
- Mix together well and add water very slowly(spoon by spoon) to make dough. Knead well to make it a firm dough .
- Keep the dough aside for 10-15 minutes.
- Divide the dough into 4 parts. Make a long rope of each part.
- Take each rope and cut small discs with the help of knife. Now with the help of rolling pin, roll each disc into 2 inch diameter mathris. Prick each mathri with with the fork so that it will not puff when fried.
- Place one whole black pepper in the center of each mathri and press down gently.
- Repeat the process with the remaining 3 parts of dough.
- Heat cooking oil for frying the mathrisi. Oil should be medium hot.
- Deep fry mathris very slowly till it is crisp and golden in color.
- Drain it on paper towel and let it cool down. Store it in an air tight container.
Note: Mathris can be made in different flavors such as using Kasuri methi (one of my favorite) [fenugreek leaves], mango pickle masala in the dough etc.
Serving Suggestions:
Enjoy mathris with the tea/coffee any time of the day.
Nutritious Almond-Walnut Cookies
Almond walnut cookies
Nutritious Almond-Walnut Cookies
Kids love cookies. But getting healthy, nutritious cookies for them, is a challenge. This is my all time favorite cookie recipe. You can substitute any nut for almonds and walnuts. But I like this combination. So I’m sharing this recipe with you. Hope you like it too.
Ingredients:
For Almond-Walnut cookies [Approx. 24 cookies]
All purpose flour (maida) -1 cup
Almonds -1 cup [chopped in food processor]
Walnuts -1 cup [chopped in food processor]
Melted butter – 1/2 cup
Brown Sugar [golden] – 1 cup
Baking powder – 1/2 tsp
Baking soda – 1/2 tsp
Vanilla essence – 1 tsp
Milk – ¼ cup
Salt – ½ tsp
Method
- Preheat the oven at 350 degrees (F).
- Chop almonds and walnuts in the food processor and keep aside.
- In a large bowl, add all the above ingredients. Mix well with a spatula.
- Take a cup of raw almonds and slice them in half. Keep aside.
- Make marble sized balls of the mixture and press it lightly with the thumb. Now place the halved slices of almonds on each cookie.
- On a lightly greased baking tray, place the cookies gently.
- Put the baking tray in the oven for 10 minutes approximately.
- Cookies are done if they are golden brown and crispy.
- Take the tray out and place the cookies on the cooling rack.
- Transfer all the cookies in an air tight container when cookies are completely cool.
Enjoy cookies with a cup of tea/coffee or warm milk any time of the day.
