Smoky Paneer Masala Recipe

Well, it has been quite some time since I blogged last. It has been a hectic month and thanks to lovely readers like you wait for me so patiently, I have been able to focus completely on all that needed to be done!

So, what's been up with me? My husband has recently joined IIM, Trichy as a Professor. We've moved base to this lovely city. I have been busy moving and setting up the house. My younger brother (the sweetheart that he is!) had come with me to help me set up. We travelled to pristine Rameswaram with him and explored the city too. Now, that I have settled in, I am back to my love, food writing.

Paneer Masala Recipe

It has been quite an interesting experience so far to manage my own kitchen (yes, I have my own kitchen now!). With the taste preferences (similar and very very disparate, both) that my husband and I have, planning menus has been an interesting challenge. What fun it is!

Paneer Masala Recipe

This is one of the recipes I have made that we both really liked (yay!) and has gone down on my menu permanently. I got the idea for the trick from this recipe from my paternal aunt (which doesn't sound as great as 'foi' does). We had gone to invite her for our wedding and invariably, as it does with foodie families, the conversation turned to food and sharing recipes.

Paneer Masala Recipe

We were having  a lovely paneer masala that we had ordered from a restaurant. She said if you liked this one, try  a little trick next time you make paneer. Roast the onions on the stovetop before you grind them for the gravy. And I did... oh, I am soooo glad I did!! This paneer masala not just has a smoky edge, the roasting of the onions also gives them a lovely caramelisation that just takes the gravy to another level! So, thank you foi for this trick, it worked out beautifully for us!

This recipe goes best with these parathas.

Smoky Paneer Masala Recipe

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Serves: 2

Ingredients:

2 medium sized onions
1 tbsp vegetable oil
3-4 whole black peppecorns
1 dried bay leaf
2 tsps garlic paste
1/4 cup tomato puree
1 tsp red chilly powder
2 tsps garam masala
1 cup water
100 gms paneer cut  into 1/4 inch cubes
Salt to taste

Fresh corriander leaves to garnish

Method


Peel the onion, keeping it whole. Take a  fork and insert it into the onion to be able to hold it while roasting. Turn on the stove top and roast the onion on the flame.

Keep turning. It should only char a little, not turn too black or you will get a burnt flavour in the gravy. And take care with your fingers, the fork can turn very hot if you don't pay attention!

Roughly chop up the charred onion and puree it in a mixer-grinder.

In a pan, heat oil on a low flame. While it's heating, add in the whole peppercorns and bay leaf. Add them in the warm oil, they release flavour better that way.

After about 30 seconds, add in the pureed onions. Cook on the low flame till the oil starts to separate. This will take some time- about 7 to 8 minutes. Do not turn up the flame to high or you will burn the onions before they are cooked through. Have patience, great rewards await you!

Next, turn up the flame to medium high and add the tomatoes. After about 30 seconds, turn the flame to simmer and let the tomatoes cook till the oil separates.

Add in the red chilly powder and the garam masala and roast them in the mixture on low flame for another minute.

Turn up the flame to high and pour in the water to get the gravy. Let it come to a boil.

Once the water comes to a boil, lower the flame to simmer. Add the paneer pieces and salt. Stir in gently or the paneer will break. Simmer for about a minute.

Garnish with corriander leaves and serve with hot parathas.

Relish the paneer masala and the compliments!

Prawns in Thai Red Curry Recipe

Prawns have become my latest favourites. They're easy to cook and yummy to eat. How can you stop yourself from falling in love with them?

My latest attempt in the kitchen was making Prawns in Thai Red Curry. The curry is fragrant with lemongrass and kaffir lime and heat of chillies, garlic and galangal soothed by coconut milk. Prawns pair very well with it.

Have this flavourful curry with steamed rice (use jasmine rice if you can find it!) and have yourself a bowlful of comfort!

Prawns in Thai Red Curry Recipe

Preparation Time: 15 minutes
Cooking Time: 10 minutes

Ingredients:

2 tbsps peanut oil
200 gms prawns deshelled and deveined
4 tbsps Thai red curry paste (recipe here)
2 cups coconut milk
6-7 Thai basil leaves (optional)
Salt to taste

Method

In a pan, heat the oil.

Add in the prawns and Thai basil leaves. Fry for about 30 seconds.

Next, add the thai curry paste and coat the prawns well with it.

Add in the coconut milk and salt and bring to a boil.

Lower the flame and simmer for a minute till prawns are done. Do not  boil the coconut milk too much or it will go bad in the curry.

Pour over steamed rice and relish!

Cajun Spiced Grilled Prawns Recipe

I am getting more comfortable with cooking meats and seafood. Especially seafood. I am becoming a complete fish-eater like baba (my father-in-law). Since I have company now to eat all kinds of seafood, I am all for cooking different types of seafood.

Cajun Spiced Grilled Prawns Recipe

Cajun spiced grilled prawns is something I came up with because I had Cajun Spice in my pantry. It is easily available in India now. If you can't find it, you can try making it at home with this recipe (I haven't tried it, but it reads like it would taste like the one I have at home). I had some prawns in the fridge and I didn't want to cook them like always. I mixed the two and voila! Magic happened.

Cajun Spiced Grilled Prawns Recipe

This dish is a perfect weekday or weekend barbecue dish. You need to marinate the prawns in the spice rub for 15 minutes and throw it on the grill for another 5 minutes. It is juicy prawns coated in a spicy mix, served with a dash of lime. Do I have your attention yet?

Cajun Spiced Grilled Prawns 

Preparation Time: 20 minutes
Cooking Time: 5 minutes
Total Time: 25 minutes

Serves: 4

Ingredients:

200 gms prawns de-shelled and de-veined
1 tsp olive oil divided
3 tsps cajun spice
Salt to taste

Lime wedges to serve

Method

Marinate the prawns with 1/2 tsp olive oil, cajun spice mix and salt. Rub the marinade well into the prawns.

Heat a grill pan (a normal tawa will do if you don't have one). When the pan is heated well, brush it with the rest of the oil.

Put the prawns on the pan. Cook for 2 minutes and turn them over. Cook for another minute.

Serve hot with lime wedges.  Squeeze the juice of the lemons on to the prawns and eat fresh. 

Chicken Burger Recipe

I am on a cook at home spree. So whatever I crave for, I make at home. It's a great idea for me to try cooking new things and learn more cooking.

Chicken Burger Recipe

My latest cravings were that of a chicken burger. A juicy minced chicken patty, some lovely spread between crispy lettuce and soft buns. Well, I thought if I've imagined so much,  I might as well make it!

Chicken Burger Recipe

This burger combines the recipes of many burger specials I've seen on TV and online. The ideas which have appealed to me, I've taken them. I've come up with this recipe for my juicy chicken burger. All the ingredients are easily available to an Indian kitchen, so there are no worries there!

Chicken Burger Recipe

Chicken Burger Recipe

Preparation Time: 10 minutes
Making Time: 30 minutes

Makes:  4 burgers

Ingredients:

For the burger patties:

500 gms minced chicken
2 cups bread crumbs
1 tbsp mustard sauce
1 tbsp tomato ketchup
1 tbsp mixed herbs (oregano, basil, rosemary, thyme and parsley)
1 tbsp garlic powder
Oil to shallow fry
Salt to taste

For the burger spread:

4 tbsps mayonnaise
2 tbsps mustard sauce

For Serving:

4 burger buns
4 leaves of lettuce
1 medium tomato sliced


Method:

First take the chicken mince in a bowl. Add in the mustard, ketchup, garlic powder, salt and herbs.

Next, add in the bread crumbs and mix with very light hands. Using a lot of pressure with make the burgers dry.

Make 4 patties of this mixture and refrigerate for 20 minutes at least.

In a bowl mix together the mayonnaise and mustard sauce to make a yummy burger spread.

In a bowl take some ice water. Dip the lettuce leaves in it and keep for at least 15 minutes. Pat dry.

Heat oil in a flat pan till it becomes very hot. Lower the flame to a medium high and cook the chicken patties for 5 minutes on each side.

In the meanwhile cut the burger buns, spread the burger spread on it and put the lettuce and tomato slices on the lower half of the bread.

When the patty is done, put it on top of the tomato slice and serve!

You can also serve the lettuce and tomato on the side to prevent the burger from soggy.

Palak Paneer Recipe

So I hear winter is here. Not in Mumbai where it's still hot in the afternoons (come on weather, it's December!) But I see across India temperatures are mellowing. And I am seeing fresher greens in the market (my favourite part of winter!) so I have hope. 

Palak Paneer Recipe

Greens like the ones I see in the market are to be celebrated. And I do. I love these leafy vegetables so much that I get them home at least twice a week and make different versions of them. You'll hear more about these treats I make as we go.

Palak Paneer Recipe

Palak paneer is the qunitessential Indian spinach dish. Ask anyone to name an Indian dish with spinach in it and palak paneer will be in the top 3 (if not the top). And why not? This dish has soft cottage cheese cooked in a creamy, flavourful spinach gravy. Who can resist that? Here's my recipe of palak paneer for all you lovely people reading this.

Palak Paneer Recipe

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Serves: 4

Ingredients:

30-35 spinach leaves separated from the stalk
5 cups water
2 tbsps oil
1 tbsp garlic paste
1/2 tbsp ginger paste
1 medium onion choppped
1 medium sized tomato
2 green chillies
1 1/2 tsp garam masala
200 grams paneer cut into 1 inch peices

2 tbsps cream
Salt to taste

Method

Bring the water to a boil. When it's done, dip the spinach leaves in it for about 2 minutes. Remove and run them under cold water. 

Blend these in a mixer with the tomato and green chillies.

Heat oil in a pan. Add in the ginger and the garlic paste. Fry for 30 seconds.

Add in the onions and saute till they turn pink.

Now add the spinach puree, garam masala and salt and cook for 2 minutes on a low flame.

Add in the paneer and cream and mix well. Keep for a minute.

Serve hot.

Gula Melaka Sheera with Caramelised Banana Topping Recipe

Hello dear readers. I am back. Sorry for being out for so long without so much as a word. My health took a bit of a tumble because of the weather. A cold and throat infection got to me! I was completely keeping away from any electronic devices. I just was not in the mood to type. Trust me, I have had quite an earful from quite a few people about being so offline!

Gula Melaka Sheera with Caramelised Banana Topping Recipe

During this last week, my one hubby has been by my side constantly. He was amazingly caring, kind and supportive. He took such great care of me, my doctor's appointments, medicines and my moods. I have known my husband since we were young 20 year old undergraduates and in this week I saw how mature my best friend has become. And how he has lovingly taken on the role of a husband.

Gula Melaka Sheera with Caramelised Banana Topping Recipe

When I got better (thanks to his loving care), I wanted to thank him in my own way. So I created a dish, trying to put together things he'd love. First it HAD to be sweet. My husband has the proverbial sweet tooth. One of his most favourite sweets is sheera... so I thought why not make sheera for him with a twist. The twist comes by sweetening it with gula melaka which I still have in stock and which he likes! He also likes the bananas his grandma puts in the sheera we make as a prasad for Satyanarayan Pooja. I thought, why not add in a element of this. So I said lets add in some caramelised bananas on top for a lovely take on bananas in sheera. Thus was born my recipe of Gula Melaka Sheera with Caramelised Banana Topping.

Gula Melaka Sheera with Caramelised Banana Topping Recipe

Well, here's my warm and sweet thank you to my hubby. It was a big hit with him! The smile on his face was amazing! And this Diwali, I had a new recipe to make for the family too!

Gula Melaka Sheera with Caramelised Banana Topping Recipe

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4

Ingredients:

1 cup rawa
3 tbsps ghee
1 cup grated gula melaka or any other jaggery will do
3 cups heated  milk
1 tbsp butter
1 banana cut into chunks
3 tbsps sugar

Method

In a pan heat ghee. Add in the rawa and roast till brownish.

Add in the milk and let the sheera cook for about 7-8 minutes.

When it is almost done, add in the gula melaka/ jaggery and cook for anther 3-4 minutes.

In a shallow frying pan, melt butter.

Add in the banana and fry for about 30 seconds.

Pour in the sugar and let it caramelise on low heat for 3-4 minutes.

Arrange the caramelised bananas over the prepared sheera and serve hot.

Mixed Vegetable Thalipeeth Recipe

Cabbage, carrots and beetroots were never this interesting to eat!

Mixed Vegetable Thalipeeth Recipe

This thalipeeth is mainly made of vegetables with very little crushed peanuts and rice flour for binding. The taste of pan-fried crispy vegetables with salt, chilly powder and a dash of lemon juice makes this easy on our palate.

Mixed Vegetable Thalipeeth Recipe

The thalipeeth also has an interesting combination of textures. The slight softness of cooked vegetables goes really well with the crispiness that the rice flour and cooking brings to the dish.

Mixed Vegetable Thalipeeth

I served the thalipeeth with a chutney made of yoghurt, salt, red chilly powder, finely crushed peanuts and red garlic chutney (see recipe here). Plain yoghurt with just salt and red chilly powder will also go well with this.

Mixed Vegetable Thalipeeth Recipe:

Preparation Time: 10 minutes

Cooking Time: 5 minutes per thalipeeth

Makes: 6 thalipeeths

Ingredients:

1 1/2 cups grated cabbage

1/2 cup grated carrots

1/2 beetroot grated

1 tsp asafoetida powder

2 tsps red chilly powder

1 tbsp lemon juice

1 tbsp finely crushed peanuts

2 tbsps rice flour

Salt to taste

Oil for shallow frying

Method:

In a large bowl mix all the grated vegetables.

Add in the salt, red chilly powder and the asafoetida. Mix well with your fingers.

Next add the lemon juice, finely crushed peanuts and rice flour. Knead lightly with your fingers till a dough is formed. The vegetables will release water that will help the binding. This might take a couple of minutes. Add about a couple of tbsps of water if needed here. 

Take a cold tawa or a flat shallow frying pan. Don't heat it yet!! Spread about 2 tsps oil all over it. 

Make a ball of about 3 inch diameter from the dough and put it on the tawa . 

Wet your fingers a little and pat the dough ball lightly with them to flatten it. Do it from the center outwards till you get  a flat thalipeeth. It should be about 2 cms in thickness when done. 

Don't worry  about the shape. It's better when it's not  a perfect circle. It makes it look nice and rustic.

Make three holes in the center of the thalipeeth with your index finger (see picture). It will help the thalipeeth cook through.

Put the tawa on the gas now and start heating  it on a high flame. Lower the flame to medium high after about 1 minute. 

Cook the thalipeeth on a medium high flame for about 3 minutes till it is crisp and golden brown on one side. 

Flip and cook for another 2 minutes on the other side. 

Serve hot with chutney or yoghurt!

Tip: Let the tawa cool a little after making one thalipeeth. It makes it easier to pat the next one with your fingers. I use two tawas at a time to serve the thalipeeths faster.