Tofu with Red bell pepper

Ingredients:

• 1 tablespoon olive oil

• 1 tablespoon ginger garlic green chili paste

• 1 red bell pepper diced

• 1 red onion diced into 1 inch cubes

• ½ teaspoon ground black pepper

• ½ tablespoon corn starch

• ¼ cup roasted peanuts, coarsely chopped

• 1 package firm or extra firm tofu, cut into desired shape

• 1/2 tablespoon tamarind paste

• 1/2 tablespoon brown sugar

• Salt as per taste

Method:

1. Cut tofu in desired shape and Airfry for 10 minutes on vegetable setting.

2. In a bowl, add corn starch in a cup of water and create a slurry. Add tamarind paste to it and mix well. Keep aside.

3. Add olive oil in a large pan and place over medium high heat. Add in cut onions and red bell peppers and sauté for 3-4 minutes. Add peanuts to the pan and sauté for another 2 minutes. Next stir in ginger garlic green chili paste to it. Sauté for 2 minutes.

4. Add tamarind slurry to the pan. Mix well. Add in salt, brown sugar, and ground black pepper to the pan.

6. Gently add in airfryed tofu and stir. Garnish with green scallions. Serve immediately with rice.

Enjoy!

Paneer Kathi Roll

Paneer Kathi Roll

Paneer kathi roll is chapatti roll filled with spicy paneer filling and green chutney. Kathi rolls are great for lunch boxes or picnics. The filling can be altered according to your choice of vegetables. Enjoy this easy and versatile recipe.

Ingredients:

For Kathi roll : Approx. 4 servings

For Spicy Paneer filling:

Indian cottage cheese (paneer)  – 1/2 lbs or 200 gms

Sweet onion – 1 cup thickly sliced

Green bell pepper – 1 cut in thick slices

Tomato ketchup – 3 tbsp

Cumin seeds (Jira) – 1 tsp

Red chili powder – 1 tsp

Ginger – garlic paste – 1 tsp

Chaat masala – 1/2 tsp

Cooking oil – 1 tbsp

Salt as per taste

For Chapatis/ Roti:

Whole wheat flour (atta) – 1 cup

Water – 3/4 cup

Salt to taste

Green Chutney – 1 cup

Method:

• For Filling: Cut paneer in long sticks and soak them in medium hot water for 5 minutes.
• Heat oil in a pan. Add cumin seeds, when it starts crackling add sliced onions. Stir fry on high heat for a couple of minutes. Add ginger, garlic paste and green bell pepper and stir fry for couple of more minutes. Add paneer.
• Finally add tomato ketchup, chaat masala, red chili powder and salt. Mix well and keep aside.
• For chapattis or roti: In a bowl or food processor combine wheat flour and water and knead into soft dough. Divide the dough into eight equal portions. Roll out each portion into a thin chapatti or roti.
• Heat shallow pan or tawa and cook each chapatti lightly on both sides. Set aside.
• Apply green chutney on one side of the chapatti, put some filling in the center and roll up tightly.
• Warm these rolls on the tawa or pan just before you are ready to serve. Cut each roll diagonally and serve.

Serving suggestion:

Wrap these rolls in aluminum foil and enjoy these warm kathi rolls with hot and sweet mango chutney.

Note: Fresh tortillas can be used in place of chapatties/rotis.

This recipe is also entered in “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”

This recipe is also entered in “Let’s Go Stuffed Series – LGSS” event @ showandtell-vatsala.blogspot.com

Celebrating Health: High Protein Bean Salad

This healthy salad can easily replace your lunch. It looks appetizing and tastes great as well.

Nutritional Facts:

Kidney Beans: A cup of cooked kidney beans provides 45.3% of the recommended daily intake for fiber. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Just one cup of cooked kidney beans supplies 177.0% of the daily value for molybdenum.

In addition to lowering cholesterol, kidney beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.

Source: whfoods.com

Black eyed beans: Like most beans, black-eyed beans are rich in the best sort of fiber – soluble fiber – which helps to eliminate cholesterol from the body. They are a good source of folate, potassium, copper, phosphorous and manganese. As a high-potassium, low-sodium food they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high quality protein which provides a healthy alternative to meat or other animal protein. Beans also contain protease inhibitors which frustrate the development of cancerous cells.

Source: whfoods.com

Ingredients: For Bean Salad (6 servings)

Kidney Beans – 3/4 cup (dry)
Black eyed beans – ¾ cup (dry)
Green peas -1/2 cup (dry)
Butter beans -3/4 cup (dry)(optional)
Corn kernels – 1/2 cup (frozen or fresh)
Sweet Onions -1
Cucumber- 1
Tomatoes – 2
Cilantro -1/2 cup
Lime Juice – 2 tbsp fresh
Freshly crushed Garlic – 2 cloves
Extra virgin Olive oil -1 tbsp

Dry Ingredients:
Chaat Masala – 1 tbsp
Black Pepper – 1 tsp
Roasted Cumin seeds – 1 tsp (powdered)
Sugar – 1 tsp
Salt as per taste

Method:

• Soak all the beans overnight in the separate bowls.
• Next morning, boil kidney beans and keep aside. Now boil black-eyed beans, butter beans and green peas together. Keep aside.
• For salad dressing, In a bowl, add extra virgin olive oil, lime juice, crushed garlic and all the dry ingredients. Whisk together for a minute. Dressing is ready, keep aside.
• Thaw frozen corn kernels in microwave for 2 minutes.
• In a covered sauce pan, cook the fresh or thawed corn kernels for 5 minutes. Cool it down.
• Chop sweet onions, tomatoes and cucumber finely. Clean and chop cilantro finely as well.
• In a salad bowl, add boiled kidney beans, black-eyed beans, butter-beans, green peas, cooked corn kernels, chopped sweet onions, cucumber, tomatoes and cilantro.
• Now prepared salad dressing to the salad. Mix salad gently. Serve chilled. Prepared salad can be stored in the refrigerator for 3-4 days.

Serve fresh with any meal or just as an anytime snack.

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.

Gobi Manchurian [Cauliflower Manchurian]

Gobi Manchurian

Gobi Manchurian is one of the common Indo Chinese dish. It is flavorful yet simple. This recipe is a very special request of one of my dear friend. Hope you like it.

Ingredients:

For Gobi Manchurian: [4 servings approx.]

Gobi [Cauliflower] -1 whole
Maida [All purpose flour] – ¾ cup
Corn flour -1/4 cup
Onion – 1 chopped
Ginger- 1.5 tbsp finely chopped
Garlic- 1.5 tbsp finely chopped
Green spring onions- 1 bunch
Ajinomoto [Chinese salt] – ¼ tsp
Soy sauce- 2 tbsp
Tomato ketchup -2 tbsp
Cooking oil for frying
Salt as per taste

Method:

1. Cut cauliflower into bite size florets and wash thoroughly. Keep aside.
2. In a bowl, add corn flour, Maida, salt, half ginger, half garlic and little water to make a runny batter. Now dip the cauliflower florets in the batter and deep fry till they turn golden. Drain on a kitchen towel and keep aside.
3. In a pan heat 2 tbsp cooking oil. Add chopped onions, remaining ginger and garlic. Sauté for 2-3 minutes. Add fried Gobi florets to it. Mix well and also add ajinomoto, soy sauce and tomato ketchup. Add some salt if needed. [Soy sauce already has some salt.] Mix well and its ready. 

Garnish:

Garnish Gobi Manchurian with freshly chopped green spring onions. Serve hot with plain steamed rice.

Besan wali Aloo-Bhindi (Crunchy Okra)

Besan wali Aloo – Bhindi (Crunchy Okra)

If you are in a mood of cooking Bhindi (Okra) differently, without using onion-garlic, probably this is the recipe for you. It is also known as Rajasthani style Bhindi. Besan gives a crunch to the dish.

Ingredients:

For Besanwali Aloo-Bhindi [4 servings]

Bhindi (Okra) whole – 1lbs fresh or frozen
Potatoes – 2 (peel and cut long slices)
Besan (Bengal gram flour) – ½ cup
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Olive oil – 4 tbsp

Dry Spices:
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Amchur powder(dried mango powder) – ½ tbsp
Kitchen King masala – 1 tsp
Salt as per taste

Method:
1. Wash fresh Bhindi in plenty of running water and dry it thoroughly with the kitchen towel. If using frozen, thaw the frozen bhindi in microwave for 3 minutes. Cut the tops and tails and slice lengthwise in half.

2. In a pan, heat 2 tbsp oil. Add sliced bhindi and shallow fry it till it turns half green and half golden brown. Keep fried bhindi aside.

3. In the same pan heat 2 tbsp oil again. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add sliced potatoes. Sauté for another 2-3 minutes mix well and cover the pan with the lid. Turn the heat to medium-low for 5 minutes.

4. Add fried bhindi to sautéed potatoes. Add one spoon at a time besan to the bhindi and mix well. After adding all the besan to the pan, cover it for 4-5 minutes to cook the besan thoroughly. Add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder, amchur powder and salt). Mix carefully without mashing bhindi or potatoes.

Enjoy hot with fresh roti or paratha.

Gobi Taka Tak (Yummy Cauliflower)

Gobi taka tak (Yummy Cauliflower)

Gobi is a versatile vegetable. It can be used to make yummy parathas, crunchy pakoras or just awesome vegetable side dish. I like it because its fridge life is little longer than other veggies and it is available all year-round. This  recipe is requested by Sonal, a good friend of mine. So this is for you, Sonal. Enjoy!

Ingredients:

For Gobi taka tak [6 servings]

Gobi (Cauliflower) whole – 1 cut into florets(not too small)
Potatoes – 2 (peel and cut long slices)
Onion -1/2 chopped
Fresh chopped Garlic -1/2 tbsp
Fresh chopped Ginger – ½ tbsp
Tomato – 1 medium (finely chopped)
Green chili – 1 (cut into 4 pieces-lengthwise)
Cilantro -1 tbsp (finely chopped)
Olive oil – 2 tbsp

Dry Spices:
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Kitchen king masala – 1 tsp
Salt as per taste

Method:

• Cut the Gobi into florets and wash thoroughly. Keep in a colander for few minutes to drain all the water from the florets. Peel and cut potatoes as directed and keep aside.
• In a pan, heat 2 tbsp oil. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add chopped onions to it. Sauté for 2 minutes and add sliced potatoes. Sauté for another 2-3 minutes, add chopped garlic, mix well and cover the pan with the lid. Turn the heat to medium-low for 2 minutes. (Potatoes should be half done). Add chopped tomatoes and keep sautéing for few minutes.
• Add Gobi florets to the pan. Add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder and salt). Mix carefully without mashing Gobi or potatoes. Keep it half covered for few minutes and then mix again. Sauté till the florets are golden and fully done.

Garnish:
Garnish with chopped cilantro.

Enjoy hot with fresh roti or paratha.

Cashew nut stir-fried vegetables with Paneer

Cashew nut stir-fried vegetables with Paneer

A Simple and flavorful vegetarian delight. Absolute favorite for even hard to please crowd, you know what I mean :-).

Ingredients:

For Stir-Fried Vegetables [6 servings]

Paneer (Indian cottage cheese) – ½ lbs, cut into bite-size cubes
Sweet Onion – 1/2 medium size, sliced
Capsicum (Green Bell pepper) – 1 cup, sliced
Mushrooms (any variety) -1/2 cup, sliced
Baby corn-1/2 cup, cut into halves
Carrot – ½ cup, cut into thin stripes
Water Chestnuts – 1 can
Snow peas – ½ cup
Green beans-½ cup, cut into bite size pieces
Cashew nuts -1/2 cups, halves
Ginger- 1 tsp minced
Garlic- 1 tsp minced
Soy Sauce- 1.5 tbsp
Honey -1 tbsp OR Brown Sugar – 1 tbsp
Lime Juice- 1 tbsp
Kung Pao Sauce- 1tbsp
Maggi Hot & Sweet Sauce – 1 tsp
Garlic chili sauce -1 tsp
Oil for stir frying -2 tbsp
Salt to taste

Method:

1. Prepare all the vegetables as directed.

2. Cut paneer into small bite size cubes and shallow fry it. Keep fried paneer aside.

3. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the minced ginger and  garlic and stir-fry briefly until aromatic.

4. Add onions and carrots first and stir fry on high heat for 30 seconds.

5. Add rest of the vegetables and stir-fry for another 2 minutes. Add fried paneer cubes to it.

6. Stir in Soy sauce, Kung Pao Sauce, Maggi Hot & Sweet sauce, Garlic chili sauce, Lime juice, honey (or brown sugar) and salt. Cook for a few more seconds.

Serve hot with steamed rice or noodles and Enjoy.

Note: You can increase or decrease the amount of sauces according to your taste.

Masaledaar Bhindi (Spicy Okra)

Masaledaar Bhindi (Spicy Okra)

Bhindi (also known as Okra), is one of the favorite vegetable in our household. It can be cooked cut or whole, plain or spicy. Here, I’m sharing its spicy (not hot :-)), version. Kids love it too, because this recipe has potatoes in it.

Ingredients:

For Masaledaar Bhindi [6 servings]

Bhindi (Okra) whole – 1lbs fresh or frozen
Potatoes – 2 (peel and cut long slices)
Onion -1/2 sliced
Fresh chopped Garlic -1/2 tbsp
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Olive oil – 4 tbsp

Dry Spices:
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Amchur powder(dried mango powder) – ½ tbsp
Salt as per taste

Method:
1. Wash fresh Bhindi in plenty of running water and dry it thoroughly with the kitchen towel. If using frozen, thaw the frozen bhindi in microwave for 3 minutes. Cut the tops and tails and slice lengthwise in half.

2. In a pan, heat 2 tbsp oil. Add sliced bhindi and shallow fry it till it turns half green and half golden brown. Keep fried bhindi aside.

3. In the same pan heat 2 tbsp oil again. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add sliced onions to it. Sauté for 2 minutes and add sliced potatoes. Sauté for another 2-3 minutes, add chopped garlic, mix well and cover the pan with the lid. Turn the heat to medium-low for 5 minutes.

4. Add fried bhindi to sautéed onion and potatoes. Add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder, amchur powder and salt). Mix carefully without mashing bhindi or potatoes.

Enjoy hot with fresh roti or paratha.