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Wednesday, July 31, 2013

Paneer Pakora / Indian Cottage Cheese Fritters - My way

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After long wait, I received my parcel from my parents from India. They send me and my sister parcel with masala and other stuff what ever we needed. I never used masala from here, because first I don't like it and second my mom freshly made it for us and send us. In Gujarat we store whole year's supply of masala and grains like wheat and lentils and rice. Main reason in my guess is Gujarat has most business people, small or big, so they stock up whole year's supply so if business is good or bad, their family has food on table. So we have season for masala , that time my mom made it for us and then send us.

This time I got my paniyaram non stick one. I liked my old one, but its metal and its take lot of time , this was so quick I was amazed, Now you will see where and how I will use it. I wanted to make pakoras so I start off my pan with that and here comes no fry paneer pakora dish from my new non stick paniyaram pan. About this dish, its one of the favorite appetizer in Indian restaurant here. Everyone enjoys it. Just make batter you make for any pakora, add paneer in it and deep fry it if you wish or you paniyaram pan.  Enjoy.

Ingredients :

15 cubes of paneer -  I used homemade paneer from 1% milk
1 cup of Chickpea flour / besan
1/4 cup Rice flour
1 tsp ginger and garlic paste
1 tsp red chili powder
1 tsp ajwain seeds (carom seeds)
salt as per taste
1 tsp chat masala ( some to sprinkle later on too)
1 tsp turmeric powder
pinch of soda bi carb
half spoon oil to cook

Method:

Mix besan, rice flour, ginger garlic paste, red chili powder, ajwain seeds, salt, chat masala, turmeric powder and make pakora better. Not to thin or not to thick.
Add soda bi carb and mix it very fast and keep it aside for 5 minutes.
Heat paniyaram pan , add just a dot on oil.
Take paneer pieces and dip in the batter and put it in the pan.
When its cooked turn over with the stick and cook on other side too.

Repeat till its done and take it out in a dish.
Sprinkle chat masala on everyone and enjoy with your favorite chutney.
I mixed ketchup with dry garlic chutney and mix it very well and had it with pakoras.


Instead of red chili powder , you can add green chilies too, just reduce red chili powder quantity.



Did you got your tea ready to have it with this pakoras?
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Monday, July 29, 2013

Spinach and Sun Dried Tomatoes Quinoa

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We all know quinoa is in thing now a days. I like its texture and above all its easy to prepare and take any flavor you put. One weekend afternoon, was thinking what to make for lunch and I have one box of quinoa in my pantry looking at me saying use me, So I use it. One plate of quinoa and one glass of OJ, done with lunch, out to play with kids. I told you before that I have always full stock in my pantry so its always easy to make some quick lunch or diner. For this dish you need spinach puree and sun dried tomatoes so if you dont have that you can skip one and make it with other, only little color and flavor will be different but it will be new dish.

Ingredients:

1 packet Quinoa
2 cups vegetable stock
2 big spoon ful of spinach puree
4 big sun dried tomatoes (chopped)
salt and pepper to taste
1 medium onion finely chopped
2 cloves of garlic finely chopped
2 tsp olive oil
1/4 cup shredded parmasean cheese

Method:

In a sauce pan , add olive oil and add onions  and garlic till its translucent.
Then add spinach puree and cook for two minutes.
Add 2 cups of broth and bring it to boil.
Add quinoa, sun dried tomatoes, salt and pepper to taste. Broth also have salt so add salt after checking it.
Cover and reduce to a simmer for 25 minutes or until the quinoa is cooked and the water is nearly gone. In the last 5 minutes, carefully mix in the Parmesan.
Remove from heat, fluff and serve along with your favorite juice or tea or as it it.



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Saturday, July 27, 2013

Sweet and Spicy Pumpkin / Kodha nu Shak

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My mom makes this subji amazing, we always had it with plain khichdi and it taste awesome. But after coming to USA I never made it and to my last visit to supermarket I saw one small block of yellow pumpkin was saying please take me home and I can not resist to buy it and it was dirt cheap too. It was perfect portion for me cause my dear husband won't even try it and above all I was missing my mom too. So all emotional things get together and this dish I made it.

Ingredients:

1 cup chopped in cubes yellow pumpkin
1 tsp mustard seeds
1 tsp garam masala powder
1 tsp Turmeric powder
2 tsp chili powder ( use more than you usually use to go with sweetness of jaggery)
2 tsp grated jaggery or as per your taste
salt to taste
2 tsp oil

Method:

Heat oil in pan. Add mustard seeds.
As soon as it crackles, add all powder masala and mix it well.
And add pumpkin and add enough water to cook pumpkin.
Add salt and cover it till pumpkin becomes soft.
When its almost cook, add jaggery and cook till it melt and well mixed in gravy.
Take it from heat and serve hot with khichdi or rice or roti.

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Thursday, July 25, 2013

Waffle Pizza

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During Memorial Day weekend in May we went to Montreal and Quebec city in Canada. It was nice small vacation we had it. Kids had fun to go to the another country by car was fascinating to them. But weather was not good that weekend but we were out there so we have to make it up. We didn't wanted to eat what we can get it in USA , we wanted to try those places specialty and thanks for my husband's research we ended eating up so many goodies. On our stay in Qu├ębec city, he found this amazing waffle place, we went there and the smell of nice hot waffles with famous Canadian Maple syrup filled our noses. But we were looking at the board and one particular dish catch our attention, it was Waffle pizza, since my family is Pizzaholic, we get that one and boy we fell in love and it become our instant favorite. So one fine Sunday evening , which is usually Pizza day, my husband wanted to make that, so he made the waffle and I made just pizza out of it.

Ingredients for Waffle : (makes 4 waffles)

1 cup Whole wheat flour
1/2 tsp. sugar
1/2 tbsp. Baking powder
1/4 tsp. salt
1/2 cup full fat or 2% milk
2 tbsp. oil

Method:

Combine flour, sugar, baking powder and salt in a large bowl.
Add Milk and oil in it and mix it together.
Mix it until its nicely combined, if should be pourable consistency, if you think it's too think add little milk in it.
prepare the waffles as per your waffle maker's directions.
cook until its done perfect.
Keep it aside.


Ingredients for Pizza :

1 red onion
1 green capsicum
few black olives
cup of mozzarella cheese
one chopped Jalapenos
1/2 cup Marinara sauce

Assemble :

Preheat your toaster at 400.
Take one waffle , apply sauce on it.
then add onion, capsicum and cheese.


Cook it till cheese is melted nicely , take it out and put olives and jalapenos on it.
Serve it with your choice of juice or as it is.
You can use ready made waffles too but it is sweet so if you have no problem eating sweet and savory then go ahead.
You can add eggs in waffle ingredients too, just skip the milk and add one egg.
Take your choice of vegetables for toppings too. Generally we don't cook olives so I add it afterwards, but you like it cook, then add everything before baking.
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http://cookingwithsj.com/pizza-zone/
Carole's Chatter: Food on Friday: Pizza


Tuesday, July 23, 2013

Mulligatawny soup

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This is by far our favorite soup. Lot of people use different lentils in it, but we make it with split mung beans (fotra vali mag ni dal). It is so easy and famous I was wondering why my South Indian blogger friends didn't make it yet. This is Anglo Indian soup , gifted to Indians by Britishers. Traditionally its made with chicken and lentils and served over steamed basmati rice or you can serve it in a bowl too, because of its thickness.  Key for this soup is to use vegetable stock and  lot of fresh black pepper, that will give nice kick and taste too. Hope to see now different versions of this soup on some other blogs.

Ingredients :

1 cup split mung beans (Split green gram) Washed and soaked for one hour
2 tsp oil
1 bay leaf
1 dry red chili
1 onion chopped
5 cloves of garlic chopped
1 tsp. Turmeric powder
1 tbsp. cumin coriander powder
1 tbsp. garam masala
1 carrot chopped
Fresh black pepper as per taste
salt to taste
Lime juice to taste
fresh coriander leaves for garnish
1 8 oz. can of stock

Method:

Heat a big pan , add oil in it.
Add bay leaf and dry red chili. Let them do their work in hot oil for a minute.
then add onion and cook it till its turn pink.
Add garlic and cook it for 30 seconds.
Add powder masala along with stock. Sprinkle fresh black pepper powder.
Add Carrot and dal and mix it and cover it and let it cook for 20 -25 minutes.
You wanted dal to cook not mushy. Add salt and cook it till it has some water in it.
At this point you can add coconut milk and shut the gas off.
For serving, take a bowl add soup , sprinkle lime juice, fresh pepper, coriander leaves.
Enjoy as it is or with rice or crusty bread. Choice is yours.
You can add peas and beans too. Here in restaurant, they puree the soup and at the time of serving, add cream and pepper but  I like it this way.


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