Wednesday, August 27, 2008

Red and White cabbage with Methi leaves:

Cabbage or patta gobi can be prepared in a variety of ways to add more flavor to the vegetable in itself and making patta gobi with some methi leaves was a great idea given to me by my sister in law sometime back. It’s a great dish with loads of nutritive value to it. Methi adds a lot of flavor to the dish and it tastes quite different and yum as well.


2 cup finely shredded while cabbage
½ cup finely shredded red cabbage
½ cup thinly sliced carrot
½ cup finely chopped onions
2 tomatoes finely chopped
1 potato chopped ( bite size pieces)
½ methi leaves
1 tsp rai (black mustard seeds)
1 tsp methi danna
1 tsp turmeric powder
1 tsp red chilly powder
3-4 green chilies finely chopped
1 tsp amchur powder
Salt to taste
1 table spoon Olive Oil or any cooking oil
2 tsp coriander leaves (finely chopped) for garnish

• Shred the red and white cabbage, wash well under water and keep aside. Also thinly slice the carrot and keep aside.
• In a pan, add the oil and let it heat well. Add rai and methi to the oil and let them sizzle. Add the green chillies and methi leaves to the pan and sauté them for 2 mins. Now add the finely chopped potatoes and sauté them in the pan with methi for another 2 minutes.
• Add the onions, carrots, red and white cabbage to the pan and sauté them well. Add the tomatoes and all the dried masala’s (i.e. turmeric powder, chilly powder, amchur powder and salt) to the pan and mix all the ingredients well.
• Cover the pan with the lid and let the cabbage cook for around 20 mins or till the time the potatoes are properly cooked.
• Garnish the dish with coriander leaves and serve hot with roti or parantha.

Rajma ( Red Beans Curry).

A very simple dish which is so easy to make as well; Rajma or Red Beans curry is one of my all time favorites and I can eat rajma with chawal at any time during the day and night. It’s rich in protein and fiber as well so all in all we have a win-win situation with this lovely dish. And to add to the success, rajma tastes absolutely awesome the next day.

Ingredients: (serves 4)

1 cup rajma (soaked overnight)
½ onions finely chopped
3-4 tomatoes (blended into a puree)
3-4 cloves of garlic (finely chopped)
1 tsp jeera
3-4 green chilies (finely chopped)
1 tsp dhania powder
1 tsp chilly powder
1tsp turmeric powder
1 tsp sukhi kasuri methi (dried fenugreek leaves)
2 table spoons coriander leaves (finely chopped) for garnish
Salt to taste
1 table spoon Olive oil or any cooking oil

• Soak the rajma overnight in a bowl. Discard the water and fill in fresh water. Add salt and pressure cook the rajma for 20 mins on a medium flame. Do not drain the water after the rajma is pressure cooked as it could be used to prepare the curry.
• In a separate pan, heat the oil and add jeera to the pan. Once jeera sizzles add garlic and green chilies and let it sauté for a minute till garlic turns slightly golden brown.
• Add onions to the pan and sauté the onions till they get a nice golden color.
• Once the onions change color add the tomato puree to it. Sauté for a min and let it simmer on a low flame for 15 – 20 mins or till the oil starts to separate from the sides.
• Add kasuri methi, dhania powder, turmeric, chilly powder and salt ( remember that we have already added some salt while boiling the rajma as well)
• Mix all the ingredients well. Add the tadka to rajma (along with the water) and stir all the ingredients well.
• Pressure cook the rajma again for around 10 – 15 mins as this helps to blend all the masalas and the rajma well.
• Garnish the rajma with coriander leaves and serve with boiled or jeera rice.

Tip: You can also blend the onions, garlic, tomatoes and green chilies together in a blender and then add to the oil to sauté the mixture.

Monday, August 25, 2008

Vegetable Burger – with chick peas and beans.

Here is a really different version of a vegetarian burger just to provide a different taste to the palate than the regular old potato burger with some veggies added to it.

Ingredients: (makes 4)

½ cup chick peas (chana)
½ cup beans (rajma)
2 tsp garlic (finely chopped)
2 green chilies (finely chopped)
1 table spoon red capsicum (finely chopped)
3-4 spring onions (chopped)
Soy sauce (3-4 dashes)
Chilly sauce (3-4 dashes)
Coriander leaves - 2 table spoons
2 tsps cumin powder
2 tsps coriander powder
Salt according to taste
Black Pepper – 1 tsp
2 tsps oil – to sauté the onions and capsicum
Bread crumbs – 3 table spoons and some bread crumbs for coating the burger patty.
Milk to coat the patties
Oil (for greasing the baking sheet)
Burger Buns (I used Cibatta bread) – 4
Shredded Lettuce leaves
Tomato ketchup
Thinly sliced onions.

• Soak chick peas and rajma overnight. Drain the water and pressure cook the chana and rajma for around 15 mins so that the chick peas and rajma have softened but there is still a crunch left in them. We don’t want the chana and rajma to be completely mushy and soggy. Once pressure cooked, drain the water in a colander and keep aside
• In a pan, add 2 tsps of oil and let it heat a bit. Add the spring onions and capsicum to the pan and sauté them till the onion has a pink color. Add a bit of salt and pepper to the pan and mix all the ingredients well and keep aside.
• In a separate bowl add the chana and rajma and crush them well with the help of a potato crusher or you can simply mince them with your hands. Add the onion and capsicum mixture to the bowl. Add cumin, coriander powder and coriander leaves soy sauce, chilly sauce, salt and bread crumbs to the bowl.
• Bread crumbs could be made at home by grinding 3-4 pieces of bread slices in the grinder. You can also used store brought bread crumbs for this as well.
• Mix all the ingredients well. In case the mixture feels a bit wet add more bread crumbs to the mixture and mix well. Take some of the chana-rajma mixture and roll them between your palms and make round shape patties.
• Grease the baking tray or baking sheet with oil. Dip the patty in milk and then coat them in bread crumbs and place them on the baking sheet. Repeat the steps above to make the patties. Once done refrigerate the patties for 30 mins.
• Preheat the oven to 350 degree F or 280 degree C. Remove the patties and bake them in the oven for 20 – 25 mins till we get a golden brown color and the patties are crisp.
• Slit the burger buns and place the patty in between. Add lettuce, and onions and tomato ketchup to it and Enjoy!!!!!!!!!!!

Chilly sauce or mustard sauce could also be used instead of tomato ketchup depending upon your tastes and preferences.

I would like to send this to Hima of SnackORama for her event called Sunday Snacks with the theme Bake it.

I would like to send this to Divya of Dil Se for her event Diet Foods.

Fenugreek Parantha (Methi ka parantha)

2 cups whole wheat flour
½ cup – 1 cup fenugreek leaves
1tsp salt
1 tsp coriander powder
1 tsp chilly powder
1 tsp caraway seeds (ajwain)
1 tsp turmeric powder
2 tsp oil to be added to the dough
Oil for making the tortilla (parantha)
½ cup water (to make the dough)

• Take wheat flour in a bowl, add fenugreek leaves, salt, turmeric, coriander powder, caraway seeds, chilly powder, oil into the bowl and mix well.
• Add water to the bowl and mix well to make dough of a consistency similar to that of a pizza dough. Let it sit aside for 10 mins.
• Take some of the dough and roll it between your palms so that you have a round ball like shape. Dust some of the wheat flour on the board and put the dough on the dusty board and with the help of the rolling pin, flatten the dough to make a round shape tortilla.
• Heat the griddle and once it turns hot place the tortilla to the griddle and cook it on one side. Apply oil over the tortilla and turn it over to cook the other side. With the help up of the spatula press the tortilla evenly so that you get a nice brown color on both the sides of the tortilla.
• Apply some butter over the hot tortilla (parantha) and serve with curd.

Friday, August 15, 2008

Chilly Paneer Strudel

Chilly Paneer (cottage chesse) Strudel:

This is also an inspiration from one of the episodes on food network and I tried making my own version of the recipe that was shown in the show. Paneer i.e. is cottage chesse is one of the favorites that is included in our meals on a regular basis and this dish is a very light snack which is baked in the oven and is a twist in the various options of snacks that we can make for parties or dinner outings.


8 phyllo dough sheets (these are thin and flaky phyllo sheets and turns out to be very crispy when baked).
2 cups cubed paneer
4-5 green chilies (finely chopped)
3-4 spring onions (finely chopped with the greens)
8-10 cloves of garlic (finely chopped)
2 spoonfuls of red capsicum (finely chopped)
1 tsp corn starch.
2 table spoons oil for shallow frying the paneer.
2 tsp oil for cooking and 2 tsp for coating the phyllo sheets before baking
Salt to taste
1 tsp black pepper
1 tsp lemon juice.
2 table spoons soy sauce.

• Take the paneer pieces in a bowl and sprinkle some salt over it and mix well. Sprinkle the corn starch over the paneer pieces and just toss them over with your hands so that they are well coated with corn starch. Heat 2 tsp oil in the pan and shallow fry the paneer pieces. Take care of not over frying the paneer as they might turn hard.
• Take another frying pan and add oil to it. Once the oil is hot add the chopped green chilies and garlic to the pan and sauté till the garlic gets a nice golden color. Add the red capsicum and spring onions to the pan and mix well. Keep aside some spring onion greens for garnish.
• Add the paneer pieces to the pan along with salt, black pepper, soy sauce and lemon juice and mix all the ingredients well. Be cautious of the amount of salt you add as soy sauce also has salt and we had added some salt to the paneer as well.
• Once all the ingredients are mixed well, let it cook for another 5 mins on a medium flame.
• Phyllo dough is usually found in the refrigerated section of the grocery store. Please remove the phyllo sheets from the fridge and let them stand for around 40 – 45 minutes to remove the chill from the sheets and it also helps the sheets to roll in a better manner.
• Grease the baking tray and line the first phyllo sheet to the tray. Apply some oil to the phyllo sheet and then place the 2nd sheet and like wise line 4 sheets on to the baking tray. Add the paneer and capsicum filling to the phyllo sheet.
• Carefully roll the sheet into a cylindrical form so that the filling is rolled in between the sheets. Make incisions/cuts on the roll so as to let the steam of them. Repeat the process with the remaining 4 phyllo sheets and keep aside.
• Apply a coat of oil to the filling roll and bake it in a 350 degree F or around 200 degree Celsius oven for around 15- 20 mins till the role has a golden color.

A quick and easy snack which will be hot favorite at your place!!!!!!!!!!

Penne Pasta Salad

Penne Pasta Salad

We had a Potluck in the office the other day and one of my colleagues had made this amazing pasta salad and I was totally glued to it. I did ask her the recipe and just rushed to the grocery store to gather the ingredients that I needed to get on to making an amazing pasta salad myself.

The have a little changes to the original recipe that my dear friend gave me but hey none the less it did turn out to be amazing.

Ingredients: (serves 2)

2 cups penne pasta
1 table spoon Marinara Sauce (the original recipe calls use of Pesto sauce, but the store did not have pesto)
3-4 Spring onions (finely chopped along with the greens)
2 spoonfuls of red capsicum (finely chopped)
Italian Vinaigrette – according to taste
Garlic Salt – according to taste.
Basil leaves – finely chopped.
Boiled Corn – 2 spoonfuls.

This recipe actually does not follow any particular measurements and you can add or remove ingredients as per your taste and liking.

Making pesto is very simple:

Grind together basil leaves, pine cuts, garlic, olive oil and salt to taste. Pine nuts could be substituted by walnuts as well. In case you don’t have basil, coriander or parsley could be used as well.

In a large pan, bring water to a boil. Once the water starts boil add the pasta to it. Also add some salt to add the salty flavor to the pasta. Stir well and let it cook till the pasta is al-dente.

Drain the pasta and keep aside in a bowl. Add the marinara (or pesto sauce), garlic salt, chopped spring onions, basil leaves (chopped), red capsicum (finely chopped), Italian vinaigrette and corn to the pasta and mix all the ingredients well. The salad could be served as it is or you can refrigerate in the fridge for 30 mins before serving.

I am sure this recipe will be a refreshing change for all of you.

Monday, August 11, 2008

Dhabbe Wali Dal Makhani

Dhabbe wali Dal Makhani:

Well well well, I am on my recipe trying spree and this one turns out to be a crowd pleaser for every dinner party that I have had at my place and guess what it turned out to be a greater success when the dal makhani was teamed up with the baked Kerala recipe that I have just posted.


2 cups kali masoor ki dal
1 cup rajma
4-5 tomatoes (grinded in the mixer to a smooth puree)
3-4 cloves of garlic (finely chopped)
3-4 green chilies.(finely chopped)
2 tsp dried methi leaves (fenugreek leaves)
1 tsp red chilly powder
1 tsp coriander powder
1 tsp haldi powder
1 tsp jeera
½ cup milk
2 tsp olive oil (or any cooking oil preferred by you)
3 cups of water

• Soak the kali masoor dal and rajma in a bowl overnight. Drain the water from the dal and wash them thoroughly and fill it with 3 cups of water and pressure cook them in a pressure cooker for 20 – 25 mins on a medium flame or till the rajma and the dal is slightly cooked.
• In a separate pan add the olive oil. Add jeera to the pan and then add the green chilies and chopped garlic cloves to them. Sauté the garlic and green chilies and then add the tomato puree to it. Let it simmer for 10 mins on a low to medium flame.
• Add haldi, dhania, chilly and dried methi leaves and let the masalas mix well with the tomatoes. Add about half a cup of water and let the masala cook for another 10 mins.
• Once the pressure from the cooker is released, add the tomato masala to the cooker and mix well. Remove from flame and add the milk to the cooker and again mix well.
• Put the lid back on to the pressure cooker and pressure cook the dal on a low flame for 15 – 20 mins.
• Once done, garnish with chopped coriander leaves (if required). Your Dhabbe wali Dal Makhani is ready to be served hot.
• Dal makhani is paired well with the tandoori roti or jeera rice as well.

I am sure once you try this recipe; you would want to try it again and again as it does remind you of Delhi ka roadside dhabba and the fragrance of awesome food that you get in Delhi.

Baked Kerala

Baked Kerala ki Sabji:

This might sound funny but it turns out to be a new favorite of mine and I am sure once you try it, you will love it as well.

Ingredients: (Serves 4)
4-6 Kerala (bitter gourd)
2 big spoons of saunf (fennel seeds)
2 big spoons of ajwain
2 big spoons of dhania powder
1 spoon of lal mirchi or chilly powder
3-5 green chilies (slit in half)
11/2 spoon of amchur powder
1 tsp jeera powder
1 spoon haldi powder
1 large onion – roughly sliced.
2 table spoons of olive oil (or any cooking oil preferred by you)
Salt according to taste.

Baking tray to bake the Kerala’s

• Thinly slice the Kerala into rounds (keep the skins on). If you don’t like the skin you can peel the skin off with the peeler and then cut them into thin rounds.
• Put the Kerala’s in a bowl full of Luke warm water and add 1 spoon of salt to it so that the bitterness of the Kerala can be lessened. Let them rest in water for 30 mins.
• Drain the Kerala completely so that there is no water left and slightly press them between your palms to remove any excess water and place it in a mixing bowl.
• Mix all the dry ingredients together i.e. dhania powder, haldi, amchur, jeera, lal mirchi, haldi and salt. (be careful in adding salt at this point as we had already added salt to the water in which we had rinsed the Kerala into).
• Add all the dry ingredients to the bowl and then add the roundly cut Kerala to it. Add ajwain and saunf to it and also add 1 spoon to oil to it. Mix all the ingredients together and keep aside.
• Slightly grease the baking sheet with oil, which will prevent the Kerala from sticking to the sheet. Add the Kerala along with the all the masala to the baking sheet and spread it evenly on the baking sheet.
• Place the sheet in a 400 degree F or 280 degree Celsius oven and let them be in the oven for 30 – 35 mins or till the time the Kerala is crisp and golden brown. Keep an eye on the Kerala after around 30 mins to avoid them from getting over charred and burnt.
• Once the Kerala has baked and have a nice golden color remove them from the oven and keep aside.
• In a frying pan add the remaining 1 table spoon of olive oil and add the sliced onion to the pan and sauté the onion till they get a nice pink color.
• Add the baked Kerala’s along with the dry masala completely to the frying pan and cover it with the lid and let them hang in there with the onions till the onion and Kerala have mixed well together. Keep it on a low flame for around 15 – 20 mins.
• Serve with hot roti or paranthas.
• Kerala taste much better the day after you make it and you can enjoy it with the paranthas the next day.

To tell you the truth, this recipe is so good and the Kerala turns out to be so yum that it will get over the night you make it and you will yearn for more and more and more.

Wednesday, August 6, 2008

Corn Cutlets

I was watching one of the shows on Food Network the other day and got inspired by one of the chefs making fish cutlets by baking them instead of frying and was highly fascinated by the idea and I thought to myself, why not try a vegetarian version of the recipe that the chef had used and I came up with the idea of making Corn Cutlets.

In fact I was so excited about the idea of making corn cutlets that I called some friends over for evening tea snack and tried them and all my friends were impressed by the baked version instead of the fired once as baked cutlets is definitely a healthier choice and it did not lack any bit the taste at all.

Ingredients for the recipe: Serves 6

4-5 boiled and mashed potatoes
1 cup corn (frozen corn could also be used. It need not be fresh corn.)
5-6 green chilies.(finely chopped)
½ cup chopped coriander
Oil for greasing the baking tray and for coating the cutlets.
Salt to taste
Cumin powder – 1 tsp
Amchur powder – 1 tsp.
2-3 table spoons bread crumbs.
Bread crumbs - for coating the cutlets.
2 table spoons milk


Boil the potatoes in a pressure cooker or a pan. Let them cool a bit and deskin them. Mash them completely once cooled and keep aside. Boil the frozen/fresh corn either using the microwave or over the gas stove. Drain the water completely and pat them dry over a towel to remove the excess moisture. Mash them but don’t crush them completely.

Add the mashed corn to the mashed potatoes. Add the copped green chilies, coriander, salt, cumin, bread crumbs and amchur powder and mix all the ingredients well.

Make flat patties out of the mixture. Take milk in a separate bowl and dip the patties in the milk and coat them with the remaining bread crumbs from all sides. Grease the baking tray with some oil and place the cutlets or patties in the baking tray. Keep it in the fridge for 30 mins so that the cutlets could set well.

Preheat the oven at 400 degree F or 200 degree Celsius. Remove the baking tray with the cutlets from the fridge and apply a coat of oil with the help of a brush over the cutlets. This will help them brown and get crispier.

Place the baking tray in the oven and bake them for 20 – 25 mins till the cutlets and golden brown.

Serve them immediately with green chutney and tomato ketchup. Yummmmmmmm!!!!!!!!!