Squash with Spices

                                                   (Cayote Squash-Pear Shaped)

4 cups of cayote squash diced/cut into cubes

3 tablespoons oil
4 whole dried broken red chillies
Pinch asafetida (hing)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 inch ginger chopped
1/2 teaspoon garlic powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon cilantro powder
1/2 teaspoon black pepper powder
1/2 teaspoon mango powder (amchur)
Pinch of nutmeg powder
Salt to taste

Preparation:

·         Rinse squash with water and keep aside.
·         In a small bowl, mix garlic powder, turmeric powder, cumin powder, cilantro powder, black pepper powder, mango powder, and nutmeg powder. Add 1/4 cup of water to mix these spices to make a paste.
Heat oil in a pan on a medium flame.
Once the oil is hot, add broken red whole chillies and let them turn dark brown.
Add asafetida and at the same time add mustard seeds. Let the mustard seeds crackle.
Add cumin seeds. Stir for few seconds.
Add ginger and saute for few minutes.
Add the spice paste/mixture into the seasoning.
Stir fry for a minute until the oil begins to separate from the spices.
Add salt to taste. Mix well.
Add squash into the mixture. Stir well.
Cover the pan with a lid and cook on medium heat for 2-3 minutes.
Add 1/4 cup of water if required or if squash becomes too dry. Cook for few minutes.
Turn off the flame and serve with roti/parantha or plain rice.

Vegetable Stew with Coconut Milk

This is a prefect recipe for winter

Ingredients:
2 tablespoons oil or butter
1 teaspoon cumin seeds
1 medium size onion, sliced
2 inch ginger chopped
1 teaspoon garlic paste
1 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon cilantro powder
1/2 teaspoon black pepper powder
1/2 teaspoon red chilli powder
2 tablespoons tomato paste
1 can (14oz/400 ml) coconut milk
2 cups squash, diced
2 cups cauliflower florets
1 cup broccoli florets
1 cup celery, diced
1/2 cup carrots, diced
1/2 cup green peas (frozen/fresh)
2 1/2 cups of water
Salt to taste
Few drops of fresh lime juice (1/3 lime)
Few twigs of green cilantro leaves, finely chopped to garnish

Preparation:
Heat oil or butter in a large deep pan on a medium flame.
Add cumin seeds. Stir for few seconds.
Add sliced onions. Saute until onions are soft and translucent.
Add chopped ginger and garlic paste. Saute well for 1-2 minutes.
Add turmeric powder, cumin powder, cilantro powder, black pepper powder, red chilli powder, and tomato paste.
Stir well until a uniform mixture is formed.
Add 1 cup of water.
Add florets of cauliflower and cover with the lid.
Cook for 1- 2 minutes.
Open the lid. Add squash, carrots, and celery. Mix well.
Cover the lid and cook for 1-2 minutes.
Open the lid. Add florets of broccoli, peas, and coconut milk. Stir well.
Add 11/2 cups of water. Mix well.
Simmer for 2-3 minutes until stew is done or desired consistency/thickness is reached.
Squeeze fresh lime juice. Garnish with fresh cilantro leaves.
Serve hot with steamed rice or garlic bread or bread of your choice (toasted/untoasted)
Enjoy:)

Shahi Kadai Paneer

Ingredients:

1 pound paneer cubes (Nanak brand)
2 tablespoons oil
1 medium size onion, finely chopped
1/2 teaspoon cumin seeds
1/4 teaspoon fenugreek leaves (methi leaves)
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1 tablespoon fresh almond-cashew nut paste
2 tablespoons tomato puree or 2 fresh tomatoes finely chopped
2 tablespoons yogurt
1/2 teaspoon garam masala (curry powder)
1/2 teaspoon roasted garam masala
1 teaspoon cilantro powder
1/2 red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon mango powder
Pinch mint powder
Salt to taste
Finely chopped fresh cilantro leaves for garnishing

Preparation:

Heat oil in a kadai (deep pan).
Add cumin seeds and fenugreek leaves. Stir well.
Add chopped onions and saute for few minutes until golden brown.
Add ginger and garlic paste and saute with continuous stirring.
Add almond-cashew nut paste and stir well.
Add tomato puree and yogurt. Mix well.
Add powdered spices such as garam masalas, cilantro powder, chilli powder, turmeric powder, mango powder, mint powder and salt to taste. Stir for a minute.
Add paneer cubes and mix well. Add 1/2 cup water.
Let it simmer for about 5-10 minutes so that paneer gets coated with spices.
Garnish with freshly chopped cilantro leaves.
Turn off heat, let it stand for few minutes.
Serve hot with naan, roti, parantha, pita bread or rice.

Kadai Chicken

Ingredients:

1 pound chicken breast (marinated in 2 tablespoons of yogurt)
2 tablespoons oil
1 medium size onion, finely chopped
1/2 teaspoon cumin seeds
1/4 teaspoon fenugreek leaves (methi leaves)
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1 tablespoon fresh almond-cashew nut paste
2 tablespoons tomato puree or 2 fresh tomatoes finely chopped
1/2 teaspoon garam masala (curry powder)
1/2 teaspoon roasted garam masala
1 teaspoon cilantro powder
1/2 red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon mango powder
Pinch mint powder
Salt to taste
Finely chopped fresh cilantro leaves for garnishing

Preparation:

Marinate chicken in yogurt by keeping overnight in a refrigerator or 1-2 hours at room temperature.

Heat oil in a kadhai (deep pan).
Add cumin seeds and fenugreek leaves. Stir well.
Add chopped onions and saute for few minutes until golden brown.
Add ginger and garlic paste and saute with continuous stirring.
Add almond-cashew nut paste and stir well.
Add tomato puree and mix well.
Add powdered spices such as garam masalas, cilantro powder, chilli powder, turmeric powder, mango powder, mint powder and salt to taste.
Add marinated chicken and mix well. Cover with the lid and cook.
Add 1/2 cup water, stir well and cook. When the mixture comes to a boil, reduce heat.
Cook for about 10-15 minutes or till the chicken is done.
Garnish with freshly chopped cilantro leaves.
Turn off heat, let it stand for few minutes.
Serve hot with naan, roti, paratha, pita bread or rice

Cheesy Broccoli-Mushrooms

 

Ingredients:

3 tablespoons butter

1 medium size onion sliced

10 medium size button mushrooms cut into pieces, washed

2 cups broccoli florets thoroughly washed

1/2 teaspoon garlic powder

1 cup shredded mixture of cheddar-Monterey-jack cheese

1/2 teaspoon black pepper powder

1/2 teaspoon cayenne pepper

Salt to taste

Preparation:

In a pan melt butter over medium flame.

Add onions and sauté for 2-3 minutes.

Add garlic powder, pepper powder and cayenne pepper. Mix the spices along with the onions.

Increase the flame, add broccoli florets, and cover the pan with lid for 2 minutes.

Remove the lid and stir well.

Add mushrooms and sauté for 1-2 minutes over high flame.

Bring the flame down to medium and add shredded cheese with some salt.

Stir it until cheese coats the broccoli florets and mushrooms evenly.

Turn the flame off and enjoy the dish.

 

 Note:

Make sure not to overcook the broccoli. The color of the broccoli should remain green.

Almond-Walnut Laddoos/Burfi

Ingredients:

2 cups whole walnuts
2 cups whole almonds
1 cup coconut powder
4 tablespoons unsalted butter or pure ghee
1 can sweetened condensed milk (14 oz)
1/2 cup heavy cream
1 1/2 cup whole milk
1/2 teaspoon cardamom powder

Preparation:

On a medium flame dry roast almonds and walnuts separately.

Grind them separately in a food processor or a grinder. Leave them little coarse with some tiny pieces of almonds and walnuts.

Transfer almond powder and walnut powder in a bowl.
Mix them together with coconut powder, and cardamom powder.

Melt butter in a thick bottom pan and add into the 3 nut mixture.

Stir the mixture nicely and keep aside.

Boil milk in a separate container.

Add condensed milk and heavy cream into the milk. Mix well.
Stir for 10-15 minutes until the mixture starts bubbling and is reduced to half.
Add buttery mixture of nut powder into the milk.
Continue to stir on a medium flame ensuring the mixture does not stick to the bottom of pan and gets burned.
Add I tablespoon of butter or ghee if necessary.
Stir until the mixture thickens and it starts to leave the sides of the pan.
Keep aside and allow the laddoo mixture to cool down.
You can spread the mixture on a plate, flatten it, and cut it into the shape of burfi or roll the mixture into round balls/laddoos.
Store it in an air tight container. Refrigerate for longer storage.
Enjoy and is a perfect recipe for all occasions.

Cheese Stuffed Mushrooms

 Before Baking

 

After Baking

You cannot go wrong with this recipe: Simple to make and is very Tasty. You are going to fall in love with this recipe. Happy cooking.
 

Ingredients:

20-24 fresh button mushrooms, stems removed

5 ounces Mexican style cheese (combination of 4 cheeses)

2 ounces mozzarella cheese

1/2 teaspoon garlic powder

1/2 teaspoon pepper powder

1 tablespoon bread crumbs (optional)

Pinch salt

1 tablespoon oil

1 tablespoon lemon juice

 

Preparation:

Preheat oven to 350 degrees F.

Remove stems from the mushrooms. Wash and wipe mushroom caps gently with a paper towel.

Spread the baking sheet (aluminum foil) on a baking tray. Lightly spray baking sheet with oil or butter.

Mix together oil and lemon juice. Marinate mushroom caps gently with lemon juice and oil mixture.

Place the clean mushroom caps on the baking sheet.

 

In a mixing bowl combine Mexican cheese, mozzarella cheese, pepper powder, garlic powder and salt.

Fill the mushroom caps with the mixture.

Sprinkle bread crumbs on top.

Bake for 10-15 minutes until the toppings begin to melt and crumbs become brown.

Transfer very gently into a clean serving platter.

Let it cool down slightly and enjoy. This can be served with hot sauce or any other creamy sauce. This serves as a great finger food.
 

Note: The left over mushroom juice in the baking tray can be discarded or can be used in soups or making dips.

Masala Paneer

Masala Paneer is a great recipe for all occasions

Ingredients:
1/2 pound paneer (cottage cheese) cut into 1 inch cubes
3 tablespoons oil
1/2 spoon cumin seeds
1 inch cinnamon stick
2 cloves
2 bay leaves
2 green cardamoms
1 teaspoon kasoori methi (fenugreek leaves)
1 medium size onion, finely chopped
3 medium size tomatoes, chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1/4 teaspoon turmeric powder
1/2 teaspoon cilantro powder
1/2 teaspoon cumin powder
1/2 teaspoon red chilli powder
1/4 black pepper powder
Salt to taste
1 tablespoon fresh cilantro leaves

Preparation:

Heat oil in a thick bottom pan.
Add bay leaves, cloves, cinnamon stick, green cardamom and kasoori methi. Sauté for 1-2 minutes until whole spices change color to dark brown.
Add cumin seeds. Saute for 30 seconds.
Add onions and keep stirring until onions becomes light brown.
Add garlic paste and ginger paste. Saute until the mixture turns golden brown.
Add tomatoes, turmeric powder, cumin powder, red chilli powder, black pepper powder, and cilantro powder. Cook for 3-4 minutes until tomatoes are cooked along with other spices.
Add half cup of water. Mix well and cook for about 1 minute.
Add paneer and salt. Let it simmer for 5 minutes on low to medium heat.
Serve hot. Garnish with cilantro leaves.

Chai Masala (Masala Tea)

Ingredients:

24 green cardamoms
12 cloves
10 black peppercorns
1/4 teaspoon cinnamon powder
1 teaspoon ginger powder
1/4 teaspoon nutmeg powder

Preparation:

Mix all the ingredients and grind to a fine powder. I use coffee grinder for these spices.
Store chai masala in an air tight container.

Use one pinch of masala for 1 cup tea. You can add more if required according to your taste. Some people prefer strong chai masala.

 

Masala Bhare Baigan (Spicy Stuffed Eggplant)

Ingredients:

8-10 baby eggplants (brinjals/baigan)
1/4 cup oil
1 medium size onion
1 inch piece of ginger
3-4 garlic cloves
1 teaspoon cilantro seeds
1/2 teaspoon cumin seeds
1 teaspoon sesame seeds
1 teaspoon dry coconut powder or fresh grated
1/4 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon amchur (mango powder)
1/2 teaspoon red chilli powder
Salt to taste

Preparation:

Wash eggplants thoroughly. Make slits length wise and don’t remove the stems. Keep aside.

Roasting and Grinding of Masalas for stuffing:

Chop or slice onions, ginger, and garlic. Dry roast on a tawa until all three are lightly brown.
Dry roast cilantro seeds, cumin seeds, sesame seeds.

Grind all roasted ingredients above along with coconut powder by adding 1-2 tablespoons of water to make a paste. Mix garam masala, turmeric powder, amchur powder, red chilli powder, and salt in to the paste. The stuffing is now ready for the eggplants.

 
Stuff the above mixture/paste into the slits and store the left over mixture in the refrigerator.

 

Heat oil in a pan.

Add the stuffed eggplants and sauté for 1-2 minutes on a medium flame.
Cover with the lid for 5 minutes until all eggplants soften.
Cook each side for 2-3 minutes without disturbing. Stir gently.
The oil begins to separate when fully cooked. Turn the flame off.
Garnish with lemon wedges, green chillies, and serve hot.
Great combination with butter nan and paranthas.

 

 

 

Grilled Chicken Drumsticks

Ingredients:
12 chicken drumsticks
1 cup yogurt
1 tablespoon lemon juice
3 teaspoons ginger-garlic paste
1 teaspoon cilantro powder
1 teaspoon red chilli powder
1/2 teaspoon black pepper powder
1/2 teaspoon garam masala
1 teaspoon cumin powder
1/8 teaspoon orange food color
2 tablespoons oil for greasing
Salt to taste

Preparation:
a.      Chicken drumsticks: Wash and pat dry chicken drumsticks with a kitchen towel.
Make 2-3 deep slits with a sharp knife. Keep them aside and prepare marimade.
b.      Preparation of marinade: In a big bowl add yogurt, lemon juice, ginger-garlic paste,
cilantro powder, black pepper powder, chilli powder, garam masala, oil, salt to taste and mix it with hands.
Sprinkle orange food color over the chicken. Mix uniformly so that all drumsticks are coated with color.
Keep marinated chicken drumsticks at room temperature for 2-3 hours or keep it in refrigerator overnight that gives the best results.
The marinated chicken drumsticks can be grilled in an oven or baked for about an hour at 350° F.
Make sure to turn the sides of the drumsticks, and brush the reserved marinade on all sides of the chicken drumsticks to give a uniform grilling.
Garnish with spring onions or slices of lemon or freshly chopped cilantro leaves.
Serve hot.

Sesame Shrimps in Lime Juice

Especially for Seafood lovers

Ingredients:

2 pounds tail off, deveined, fully cooked shrimps

2 tablespoons sesame oil

1/4 teaspoon garlic powder (optional)

1 tablespoon sesame seeds, toasted

2-3 fresh limes fully squeezed (fresh lime juice adds great flavor)

1/2 teaspoon pepper powder

1/4 teaspoon red chilli powder

1/2 tablespoon fresh cilantro leaves finely chopped

Few stalks of spring onions sliced
Few slices of green pepper

Salt to taste

 

Preparation:

Add sesame oil in a pan and heat it on a medium-low flame.

Add garlic powder, stir it (be careful not to burn it).

Add pepper powder, chilli powder, sesame seeds, fresh lime, and salt.

Stir well and lower the flame.

Add cleaned shrimps and toss in it the mixture of spices.

Add cilantro leaves and mix it well. Turn off the flame.

Garnish it with cilantro leaves, slices of spring onions, green peppers, and slices of lime.

 

Honey Coconut Laddoos

Ingredients:
3 cups coconut powder
1 can (14oz/396 g) sweetened condensed milk

1/2 teaspoon cardamom powder
1/3 cup honey
1 tablespoon unsalted butter
1 tablespoon heavy cream

Preparation:
Take a heavy-bottomed or a non-stick pan. Heat it over the medium flame.
Add butter and melt.
Add condensed milk, cardamom powder, honey, and coconut powder in the pan.
Stir the mixture over medium to low heat until it starts to thicken (takes 5-10 minutes).
Turn off the flame. Cool the mixture.

 

Adding color to the mixture:

Divide the mixture into equal parts.
Heat 1 teaspoon of butter and 1 tablespoon of heavy cream or milk.
Add 1 to 2 drops of desired color. Mix well.
Add the split mixture and stir properly until the mixture is uniformly colored.
Roll into balls and sprinkle coconut powder to coat the surface.
Serve and enjoy.

Rice Semiyan Upma with Vegetables

 

It is a great dish for breakfast. You can also use it for an evening snack.

4 cups rice sticks (break it into small strands) or rice vermicelli

3 tablespoons oil or ghee
1/2 teaspoon mustard seeds
1 teaspoon channa dal
1/4 teaspoon hing powder (asafoetida)
1 teaspoon finely chopped ginger
1 medium size onion sliced or diced
4-5 cut green chillies
Few roasted peanuts
Few roasted cashew nuts (optional)
1/4 cups green peas
1/2 cup sliced or diced mixed peppers
1/8 teaspoon turmeric powder (optional to get color)
1 teaspoon freshly squeezed lime or lemon juice
Few curry leaves
1/2 bunch finely chopped cilantro leaves
Salt to taste

Preparation:
It includes two steps:
 1. Boil rice noodles and
 2. Seasoning

 1.       Steaming Rice Noodles:

Cook rice noodles in a boiling water till just done. Drain hot water using a sieve and run it through cold water to remove extra starch. Keep aside.

2.       Seasoning:

Heat oil in a pan.  Add hing, mustard seeds and channa dal.
Fry till dal turns golden brown and mustard seeds begin to crackle.
Add cut onions and ginger. Fry until light brown.
Add roasted peanuts (cashew nuts or both), green chillies, curry leaves, turmeric powder, and salt to taste.
Continue to stir.
Add all the vegetables (green peas and peppers) and mix with the above ingredients.
Cook for another few minutes (2-3 minutes) until peas and peppers are cooked.
Add cooked rice semiyan into the mixture. 
Add lemon juice and cook for another 5 minutes until all spices are mixed. 
Turn off the flame and granish with cilantro leaves.
Serve it with hot mango pickle or pickle of your choice.

 Note: Other vegetables such as sliced beans, cut cauliflower, and carrots can be added.