Paneer Matar Masala

It’s always good to start the day right by making the breakfast an enjoyable one. Everyone loves Paneer (cottage cheese) a lot.It’s a good source of protein and calcium. Peas are a good source of Vitamin B and C.I have added potatoes in this recipe as children love it.It is a notion that potatoes are rich in carbohydrates hence fattening.But it is always the way they are cooked that makes them the culprit.Boiled or baked potatoes are always healthy .So relish this Indian masala curry with rice,roti and parathas.

Ingredients:

Paneer – 250 g

Peas ..fresh or frozen – 1 cup

Potatoes (boiled )- 2 nos

Onion-1,finely chopped

Garlic paste -1teaspoon

Ginger paste -1teaspoon

Garam masala – 1teaspoon

Fresh tomatoes – 2,chopped and pureed

Vegetable Oil – 1tablespoon

Turmeric powder – 1/2 teaspoon

Chilli powder – 1 teaspoon

Panch phoran -1/2 teaspoon

Salt to taste

Coriander leaves -For garnishing

Method:

Dice the paneer pieces into cubes.

Blanch the peas in hot water for 10 -15 minutes and immediately rinse it in ice cold water to retain the green color.

Dice the boiled potatoes into cubes.

Heat one tablespoon vegetable oil in a frying pan.

Add panch phoran and let it crackle.Now add chopped onions,ginger – garlic paste and sauté for 4-5 minutes till the oil separates.

Add turmeric powder,tomato purée ,chilli powder ,garam masala and fry for 5-7 minutes.

Add diced potatoes , blanched peas and salt and simmer for another 5-7 minutes with the lid covered.

Finally add the paneer cubes and mix well and cook for 2-3 minutes.

Serve hot with roti or parathas.

Garnish with grated paneer and coriander leaves.

Note: Panch phoran is a mixture of five dry ingredients namely cumin,saunf (fennel),black mustard seeds,kalonji (onion seeds) and methi (fenugreek).

Baked Chicken

I have been thinking of posting a chicken recipe since long.But this particular recipe is a great starter as well as a side dish and sets the mood for the party. Chicken pieces marinated in pomegranate juice and baked in a gravy along with cheese imparts a fresh flavour.

Ingredients:

Chicken -500 gms,cleaned and cut into medium sized pieces

Fresh Pomegranate juice- 1/2 cup

Ginger paste-1 tablespoon

Garlic paste-2 teaspoon

Onions-2 nos ,minced

Chilli powder-1 teaspoon

Tomatoes- 2 nos

Capsicum -2 nos,deseeded and diced into cubes

Cheese -1/2 cup grated

Refined Oil-2tablespoon

Salt to taste

Method:

Mix ginger -garlic paste with the pomegranate juice and soak the chicken pieces in the marinade for 2 hours.

Blanch the tomatoes and blend to a puree.

Heat oil in a frying pan.Add minced onions and fry till light brown.

Add the marinated chicken and toss on high heat for 3-4 minutes.

Finally add the tomato puree,chilli powder and salt and cook on low heat for 2-3 minutes.

Grease a baking dish.Place the chicken mixture with the sauce . Add the diced capsicum on top along with grated cheese.

Bake at 200 C for 20 minutes to get juicy chicken .The grated cheese on top of the mixture should melt and not turn brown.Don’t over bake as the chicken pieces will dry out.

Allow to rest for 5-10 minutes.Serve hot on a platter.

Soya Seekh Kabab

Barakha rani, Zara jam ke baraso…..

It’s been raining incessantly in Mumbai since today morning and has lead to chaos everywhere.I thought of preparing a healthy and nutritious kabab rather the pakodas which we all love during monsoons.It’s a very simple and easy to make recipe.

Ingredients:

250 gms Potatoes,roasted

1 cup Soya Granules

2 tablespoon Fried Onions

1 teaspoon finely Chopped Green Chillies

1 tbsp finely Chopped Coriander Leaves

1 teaspoon Garam Masala

1 teaspoon Chopped Raisins

1 tablespoon Cornflour

Salt to taste

Sesame seeds 

Method:

Wash and clean the potatoes .Prick with a fork and place it in the microwave in power high mode for 5 minutes.(you will get roasted potatoes)

Peel the potatoes and keep aside.

Soak the soya granules in hot water for 10 minutes.Drain it and keep aside.

Put the soya granules along with fried onions,garam masala and salt in a mixer grinder and grind till you get a smooth mixture.

In another bowl,add the roasted potatoes,green chillies,coriander leaves,raisins along with the soya mixture and cornflour.Mix very well so that it blends nicely.

Divide the mixture into small lemon sized balls and roll into kababs along the greased skewers. Roll over sesame seeds.

Baste with oil and fry in a non stick pan for 7-8 minutes ( I did it in this method rather than in a tandoor ).

Serve hot 

A tomato ,onion cucumber salad goes well with this magical kabab.

Mango Mousse

Mango,the king of fruits is becoming less visible in the market.Before mangoes are  out of season,I thought why not make a mousse out of those lovely mangoes. It’s a creamy dessert and I have given a twist to it by garnishing it with grated chocolates and fresh cream.

Ingredients:

Ripe Mango- 4 nos (equivalent to 2cups mango purée)

Condensed Milk-1/2cup

Fresh Cream -1cup

Gelatin-2tsp

Warm water-4tbsp

For Garnishing:

Grated Chocolate

Whipped Cream

Method:

Peel the mangoes and remove the flesh.Puree the flesh in a blender.

Add condensed milk to it and mix nicely to form a smooth mixture.

Whip the fresh cream to form peaks.

Add gelatin to the warm water and stir it for sometime to melt.

Transfer the gelatin mix into the smooth mango mixture and mix well.

Finally fold the whipped cream into the mango mixture.

Pour the mixture into small dessert bowls.

Garnish with grated chocolate and fresh whipped cream.

Keep it refrigerated for 3-4 hours.

Serve chilled.

Traditional Rice n Lentil Cake ( Poda Pitha)

“Poda” means burnt n “Pitha” means cake.This is a traditional recipe from the state of Orissa n is usually made at home during festivities or occasions. The basic ingredients used are rice n urad dal. This recipe is a delicacy n a slice of it in the lunch box or as breakfast or evening snacks will make everyone happy. I have used palm jaggery instead of sugar in my recipe as it gives a dark n rich color with a distinct flavour. It is healthy n is rich in calcium n iron.

Traditional Rice n Lentil Cake 

Baking Time …..45minutes

Here’s what you’ll need:

Ingredients:

250 grams Rice

125 grams Urad Dal

1cup Palm Jaggery (in liquid form)

1cup grated coconut

1cup sliced coconut

1teaspoon grated ginger

1teaspoon  freshly crushed peppercorns

2 tablespoons Desi Ghee

1/2cup sliced cashew nuts

1 teaspoon salt

Method:

For the batter

Wash and soak the rice and urad dal for 4-6hours.

In a grinder ,add the mixture of rice and urad dal with enough water to make a slightly coarse paste.The batter should be of pouring consistency like a normal cake batter .Add water if needed.Cover and let it ferment overnight.It will nearly double in volume.

In a mixing bowl,add the batter,salt, palm jaggery,ghee,sliced coconut,grated coconut,ginger,peppercorns and cashewnuts and mix it well.

Final Step

Preheat the oven at 180 C.

Grease the bottom and sides of the cake tin.Pour the cake mixture and place it in the oven for around 45- 50 minutes.Insert a toothpick or skewer in the centre of the cake to check if done.If it comes out clean,it is done.

Remove from oven and let it cool for 5-10 minutes. Loosen the sides of the tin with a knife and remove the cake carefully.

Slice and serve.