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Yummy Mixed Veggies!!

This is one of my easiest !

I have been making this mixed vegetable for a while now.. the reason why it came into existence is because my friends sometimes just like to drop in unannounced and of course we chat and then its almost dinner time! So here is something that has a lot of veggies, is good for health and the taste buds love it! and yes! its super quick!!

I must thank all my friends who have appreciated this recipe over time and have asked me for the recipe about a million times.. it is your persuasion that has helped me put this up on the blog. Enjoy!

PS - this is also going to be part of my "ONE-PAN" Recipe series.

INGREDIENTS:

Onion - 1 medium, fine chopped (Opional)

Tomato - 1 medium, fine chopped (Optional)

Green Chilli - 1 small,chopped

Milk/ Creme- 1-2 cup, depending on how thick you want the gravy.

Bag of Mixed Veggies

Fresh Coriander - small bunch, chopped

Cumin Seeds (Jeera) - 1 tsp 

Asafoetida (Hing) - a pinch

Turmeric (Haldi)- 1 tsp

Kitchen King Masala - 1.5 tsp (I use MDH brand)

Shah Jeera (Caraway Seeds) - 1 tsp (optional)

Ghee - 1 tsp (optional)

Oil - 2 tbsp

Salt to taste

OPTIONAL: Before you serve, add tadka with ghee and shah jeera

COOKING TIME: 20 mins

SERVING: Serves 4.

METHOD:

1. Pour oil in a pan, heat it. 

2. Add Cumin seeds, let them splutter.

3. Add Asafoetida and Turmeric powder, move the oil mix. 

4. Add Onion and fry till golden. Add tomatoes and cook till oil separates. (If you are in a real hurry, you can omit the onion and tomatoes and it will still taste great!)

5. Add the bag of veggies and cook covered till done. Make sure the heat is low to medium.

6. Add Kitchen King Masala. Mix in, cook for 3-4 mins. Add Green Chillis.

7. Add milk or if you want it thicker and richer, add creme. Mix well. Remove from fire. (You can add as much milk/creme as you want, to make gravy. I add just enough to move the masala, so mine is like a dry preparation.)

8. Add Salt to taste. Garnish with fresh coriander.

9. To Serve: Add tadka with Shah Jeera spluttered in hot Ghee.

Let me know what you think !!!

'Shahi Paneer' on the occasion of the Shahi (Royal) Wedding

I began writing this post right after the Royal Wedding and somehow did not publish it.. I remember how that one day became an unconventional Valentines Day for all of us.. and was a celebration of relationships all over the globe. Love can truly unite us all...
Although a little delayed.. I hope everyone reading the blog will enjoy this recipe.
Best!

Many Congratulations to the Royal Couple.. William and Kate. Their wedding was celebrated throughout the world today and it reminded us of the wonderful time we had during ours. I was inspired to put together a quick and easy 'One-Pan' Recipe of Shahi Paneer because I love the Mughlai Cuisine and my hubby loves Paneer - oh! the perfect marriage!


INGREDIENTS:

Onion - 1 medium, fine chopped
Tomato - 1 medium, fine chopped
Ginger - 1/2 inch cube, minced
Green Chilli - 1 small, slit through the middle
Milk - 1-2 cup, depending on how thick you want the gravy.
Paneer - 200gms / about 7oz
Fresh Coriander - small bunch, chopped
Shah Jeera (Caraway Seeds) - 1 tsp
Coriander Powder (Dhania) - 1 tsp
Dry Mango Powder (Amchoor) - 1 tsp
Turmeric (Haldi)- 1 tsp
Garam Masala - 1/2 tsp
Green Cardamom (Choti Elaichi) - 1 or 2
Oil - 2 tbsp
Salt to taste

OPTIONAL: Cashew (Kaju) - 4 or 5 kept in water for 30 mins, then made into a paste

COOKING TIME: 30 mins

SERVING: Serves 2

METHOD:

1. Pour oil in a pan, heat it.
2. Add Shah Jeera, fry for a few seconds. Add Green Chilli, stir.
3. Add onions and fry until golden.
4. Add Tomatoes and cook till oil separates.
5. Add ginger, mix in.
6. Add Turmeric Powder, Coriander Powder, Amchoor, Elaichi,and Salt. Cook for a few minutes. (At this point you can also add the cashew paste, if you want to make a rich gravy).

7. Add Milk, mix in.
8. Add Garam Masala, mix in. Slowly add the paneer, turning them over to lap up the gravy.
9. Remove from fire. Add Fresh Coriander and Serve.

For this recipe it is important to cook the onion and tomato well. Raw taste of the veggies would not bring out the aroma of the spices as they should and the texture of the gravy will not be the best. I prefer doing it on slow fire, turning the onion and tomatoes every now and then.

Peach Truffle Cake

Celebrating a friend's Birthday.. with a yummy treat that's appealing not only to those taste buds but also for the eye. An egg-less cake that is just as moist and fluffy. My recipe is simple and quick to put together. Try it out ! Here goes -


INGREDIENTS:

Fresh Peaches - 2 OR Canned Peach - 2 cups
Chocolate Frosting - 1/2 cup
Flour - 1 and 1/2 cup
Powdered Sugar - 1 cup
Water - 1 cup
Salt - 1/2 tsp
Baking Soda - 1 tsp
Vanilla Flavoring - 1 tsp
Chocolate Truffles - 1/2 cup
Vinegar - 1 tbsp
Curd - 3 to 4 tbsp
Oil - 2 tbsp

COOKING TIME: 45 mins

SERVING: Serves 8 to 10

METHOD:

1. Mix the Flour,Chocolate Truffles, Baking Powder, Sugar and Salt together.
2. Add Oil to the mixture, fold it in.
3. Add Vinegar and Curd to the mixture, fold it in.
4. Add Vanilla Flavoring, fold it in.
5. Add half the Peaches and Water, mix it in and prepare the mixture to an even consistency.
6. Pour the mixture onto a baking pan.
7. Bake for 35 minutes at 350 degrees.

Once the cake is done, set it aside to cool. Spread some chocolate frosting and top with sliced peaches.
Serve with fresh fruit salad.. Enjoy !!

Chocolate Frosting
Chocolate frosting is easily available in any grocery store. However, if you prefer something homemade, try this easy RECIPE to make some for yourself.

Dhaasu Rajma Chawal ! (Spicy Kidney Beans Curry with Rice)

INGREDIENTS:

Rajma (Kidney Beans) - 1 1/2 cups, soaked
Onion - 1 large, fine chopped
Red Bell-pepper - 1 medium, fine chopped
Tomato - 2 medium, fine chopped
Ginger - 1/2 inch cube, minced
Green Chilli - 2 small, chopped
Fresh Coriander - small bunch, chopped
Tej Patta (Bay Leaf) - 1 medium
Bhuna Jeera - 1 1/2 tsp
Shah Jeera - 1 tsp
Badi /Kali Elaichi (Black Cardamom) - 1
Cloves - 2 or 3
Coriander Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Oil - 1 tbsp
Salt to taste

COOKING TIME: 30 mins

SERVING: Serves 4

METHOD:

1. Pressure cook the Rajma that was soaked over night and keep aside. Or in the alternative, add the soaked Rajma to the masala already made and pressure cook together.
2. Pour half the oil in a pan, heat it. Add Onion and fry. Keep aside when done.
3. Pour the rest of the oil, keep on high.

4. Add the bell peppers, fry till bellpeppers are lightly browned.
5. Reduce heat to a little less than medium. Add the bay leaf, Badi /Kali Elaichi, Cloves and Shah Jeera. Fry for half a minute. Add the Green Chillies and Ginger, fry for half a minute.
6. Add the tomatoes, fry till oil separates.
7. Mix in the cooked Rajma. Add Coriander Powder, Bhuna Jeera and salt to taste.
8. Cook till the flavors mingle.
9. Add Garam Masala, mix in. Add fresh coriander and remove from fire.

Serve with hot Roti or Naan. Or pour a generous amount over a bowl of rice.
Enjoy !!

TASTY TIP: The Badi/ Kali Elaichi (Black Cardamom) is added for flavor. It can get over powering sometimes, specially if it opens and the seeds disperse. I remove it from the curry before adding the Garam Masala, to ensure there is not too much of a god thing.. sometimes less is more!

Aalu Bhurji (Potatoes Scrambled?) Dont go by the name, just TRY it !

Hey Friends ! I'm back again after a nice long vacation. I learnt a few new tricks this season and will share them along the way... for now lets talk about this dish -

This was a pure accident. Being jet-lagged is a horrible thing.. as I woke up one morning... pretty early... I thought of preparing breakfast instead of getting bored through my head. I began my preps for a real spicy 'Anda Bhurji' which is the Indian version of the scrambled egg.. made with onions and tomatoes and lots of spices!  Now when I reached for the eggs, I realized there weren't any. In all my huff and puff I decided to improvise and  use potatoes instead.. so here goes.. Hope you'll like it !!

INGREDIENTS:

Onion - 1 medium, fine chopped
Red Bell-pepper - 1/2 medium, fine chopped
Tomato - 1 medium, fine chopped
Ginger - 1/2 inch cube, minced
Green Chilli - 1 small, chopped
Potato - 2 medium, fine chopped
Fresh Coriander - small bunch, chopped
Black Pepper - 1/2 tsp
Oil - 2 tbsp
Salt to taste


COOKING TIME: 20 mins

SERVING: Serves 2

METHOD:

1. Pour oil in a pan, heat it. Keep on high heat.
2. Add onions and fry for 1 min.

3. Add the bell peppers, fry till Onion and the Peppers are lightly browned.
4. Reduce heat to a little less than medium. Add the tomatoes, fry till oil separates.
5. Add the potatoes, mix in. Cook till the potatoes are done.
6. Add all the masalas, mix in. Cook till the flavors mingle.

7. Garnish with fresh coriander.
8. Serve with hot toast and chutneys. (Ketchup would work just as well)

Enjoy !!

TIP: Don't cover the potatoes to cook or they will become sticky.

Veggie Hakka Noodles / Vegetable Chowmien

Hello Foodies..
What's cooking?!! It has been straight cut regular Indian meals for us for a while.. needed a change. Veg noodles are my favorite and they are made differently in different parts of the world... I remember how much we enjoyed the simplicity of the noodles we had in China.. decided to go for it today! It turned out great !Try it for yourself and let me know what you think !!


Veggie Hakka Noodles

INGREDIENTS:

Egg Noodles / Angel Hair Pasta - 1 pack
Onion - 1 medium, sliced
Red Bell-pepper - 1 medium, sliced
Green Bell-pepper - 1 small, sliced
Cabbage - 1/2 medium, sliced
Ginger - 1 inch cube, minced
Garlic - 2 to3, minced
Hot Chili Paste - 1 to 2 tsp
Soy Sauce - 3 tbsp
White Vinegar - 1 to 2 tsp (to taste)
Black Pepper - 2 tsp
Oil - 2 tbsp
Sugar - 1 tsp (optional)
Salt to taste


COOKING TIME: 25 - 30 mins

SERVING: Serves 4

METHOD:

1. Fill water in a deep pot, add salt and 1/2 tsp oil, keep on high flame to boil.
2. When the water begins to boil, add the egg noodles / pasta to cook for 5 - 7 minutes.
3. Heat a wok, add oil and keep on high flame.
4. Add sliced onion, stir fry for a minute.
5. Add ginger and garlic, mix in.
6. Add the vegetables, stir fry for 2 to 3 minutes.
7. Drain the noodles / pasta into a colander. Transfer it into a pot of cold water.
8. Once the vegetables are done, reduce flame to medium or less. Drain the noodles / pasta well and add to the vegetables.
9. Mix the noodles / pasta well with the veggies and cook for five minutes.
10. Add hot chili paste, soy sauce, vinegar, salt, sugar and black pepper. Take off of flame and mix well.

To Serve -
11. This noodle could be added to a stew or soup.
12. As seen in the pictures here, I added some chili oil and soy sauce and garnished with fresh coriander. Enjoy !

I have not been able to devote time to taking pictures and writing the recipes in the past month or so... Hope to pick up some of it this month. Super excited about my new Nikon D90. It has taken a lot of work and research to finally get my first DSLR.. and now that I have it, I'm enjoying the learning curve again. Hope you too like the new pictures!