Awadhi Paneer

Awadhi Paneer

Lucknow also known as "awadh" is the city of nawabs....a city of culture,etiquettes,creativity...a unique fusion of traditions and modernization...apart from these one feature which describes lucknow is the love of food.Lucknow is famous for its kebabs and chaat but even the vegetarian delicacies offered will definitely make you fall in love with the city.

Presenting a dish full of flavors from lucknow.

Awadhi Paneer....a unique blend of spices in a rich gravy(without cream) with cubes of paneer will leave an aroma of flavors in your mouth.

Enjoy it with laccha paratha,phulka or steamed rice.

Ingrediants:

Paneer Cubes: 200 gms
Diced Onion: 2 medium sized
Diced Tomatoes: 2 medium sized
Cashews: 1/2 cup
Almonds: 1/2 cup
Cumin seeds:1 tsp
Sugar: 1 tsp
Bay leaves: 2
Dry red chillies: 2
Asafetida: a pinch
Garam Masala:1 tsp
Coriander Powder: 1.5 tbsp
Turmeric Powder:1 tsp
Red Chilli Powder: 1.5 tsp
Curry Powder: 1 tbsp
Salt : As per taste
Kabab Masala: 1tsp (optional)
Kasoori Methi: for garnishing
Oil - 5 tbsp

Recipe:

1)In a saucepan take around 2 cups of water and boil the cashews and almonds for around 15-20 mins on low heat.

2)While the nuts are boiling,take oil in a wok.
Add bay leaves,dry red chillies,asafetida,sugar and cumin seeds.
3)Once the cumin seeds are brown add onions and salt,fry on high heat till golden brown.
4)Add all the dry spices except for kabab masala and cook for a min.
5)Now add the tomatoes and cook on medium heat for 10-15 mins or till the tomatoes are cooked properly.
6)Switch off the heat and cool down the above spice mix.
7)Once the spice mix is at room temperature blend it to form a smooth paste using little or no water.

8)Take the boiled cashews and almonds and blend to make a paste using milk.
9)Take a wok and heat the spice paste made in step 7.
10)Add the nuts paste made in step 8 and cook for around 10-15 mins on low heat(If desired add 1/4 or 1/2 cup of water).
11) Add the paneer cubes and kabab masala and cook for around 5-10 mins more on low heat.
12)Rub the kasoori methi on palm and garnish.

Serve hot with laccha paratha,phulka or steamed rice !!

Note: If you don't have kabab masala you can add 1/4 tsp of garam masala instead.

GUACAMOLE

GUACAMOLE

Guacamole is an avocado based dip used as a burrito,salad or sandwich ingredient or simply enjoyed with chips.

Avocado is an extremely healthy food and research has shown that it should be included in our daily diet, so why not in the form of guacamole !!

Ingrediants:

Ripe Avocado - 1  (Choosing the correct avocado for guacamole is very important,it should neither be too ripe neither raw.It should be just enough ripe to be easily scooped out with a spoon).

Boiled Sweet Corn- 1/4 cup

Finely Chopped Cilantro -1/4 cup

Finely chopped Spring Onions- 1/4 cup

Finely chopped Jalapeno Pepper - 1

Finely chopped tomato - 1/4 cup (optional)

Lime juice- 1 tbsp

Salt - as per taste

Recipe:

Cut the Avocado into two halves and scoop out the pulp using a spoon.

Mash the pulp and mix all the listed ingrediants and your dip is ready.

Enjoy with chips or use as a salad or burrito ingredient.

Tip: To store guacamole put the avocado seed in the dip to keep it fresh longer.

Veg Quesadilla

VEG QUESADILLA 

Mexican food is a favorite in my household maybe because its a bit similar to indian food and there are options for vegetarians :)

My husband insists on cooking everything at home and since he loves Mexican food I thought why not give it a shot and guess what the result was awesome :D

Presenting today my version of easy to cook and delicious veg quesadilla.
The filling inside a quesadilla or taco is known as fajita.
Below is the recipe for veg fajita but you can add your choice of grilled chicken or meat too along with the vegetables.

Ingrediants:

Red Onion -1 Big
Red,Yellow and Green Pepper - 1 Big each
Broccoli- 1 medium 
Zucchini- 1 big

Shredded mozzarella cheese - 1/4 cup or mayonnaise - 2 tbsp
Black Pepper Powder- 2 tsp
Salt- as per taste
Olive Oil- 2 tbsp
Corn or wheat tortillas.
Butter for cooking the tortillas.


Recipe:

Cut fine julians of all the peppers,zucchini and red onion.
Cut broccoli into big pieces.

In a large bowl mix well all the vegetables,olive oil,black pepper powder and salt.

Take a wok and fry the above mix on high heat for just 3-4 mins. DO NOT overcook the vegetables else the quesadilla will lose its taste.

Transfer the fajita into the bowl and put shredded mozzarella cheese on top.( you can substitute cheese with mayonnaise)

Take a pan and cook the tortillas with butter till the time they are brown on both the sides and the texture is nice and crispy.

Fill the tortillas with the fajitas and serve hot and crispy with guacamole/salsa and chips !!

Tip: Although not a Mexican ingredient you can add a tablespoon of tomato basil pasta sauce to the fajitas making it more delectable for indian taste buds.

Vada Pav with Kiwi Chutney

VADA PAV WITH KIWI CHUTNEY

Vada Pav is one of the most popular street food of Maharashtra,relished and loved by one and all. I still remember the aroma and taste of the vada pav we used to enjoy in Pune.

So thought of recreating the magic at home :) and I can say it made me remember the vada pav I used to eat in Pune.

Traditionally vada pav is eaten with dry garlic chutney but I thought throwing in some kiwi chutney and guess what the combination just tastes awesome.

Ingrediants:

For the vada:

Filling:

Boiled Potatoes - 4 medium (this will make around 10 vadas)

Onion - 1 medium (finely chopped)
Green chillies - 2 chopped
Green chillies - as per requirement ( to be eaten with the vada pav)
Ginger Garlic Paste - 1 tbsp
Mustard seeds - 2 tsp
Garam Masala - 1/4 tsp
Coriander Powder - 1 tbsp
Red chili powder- 2 tsp
Turmeric Powder- 2 tsp
Dry Mango Powder- 1 tsp
Salt- As per taste
Oil - 4tbsp

Chickpea flour mix:

Chickpea flour- 1 cup
Salt- As per taste
Garam Masala- 1/4 tsp
Cumin Powder- 1/4 tsp


Recipe for the filling:
Heat oil in a pan,add mustard seeds. Once they start to splutter add green chillies,onions and salt.
Fry the onions till they are golden brown,add ginger garlic paste and cook for another few mins.
Now add all the spices and fry on high flame for 2-3 mins.
Keep the filling aside.

Recipe for the vatata vada:

Mix the chickpea flour,Salt,Garam Masala and Cumin powder.
Make a thin batter using water.

Make big size tikkis of the filling(as shown in the picture).Dip in the chickpea flour batter and deep fry.
Vadas are ready :)
Fry the uncut green chillies and sprinkle some salt on them to have with the vada pav.

Kiwi Chutney Recipe:

Ripe Kiwis - 2
Cilantro- 1 cup
Mint- 1/2 cup
Ginger- 1/2 inch
Salt as per taste

Mix everything and grind it with very little water.( I used around 1/4 cup).

Serving:
Spread the dry garlic chutney and the kiwi chutney on the pav base,slide in the vatata vada and Enjoy !!

Eggless Fresh Fruit Cream Cake

Eggless Fresh Fruit and Cream Cake

Being a vegetarian it becomes a little difficult to get eggless cake here in US.

I and my hubby used to crave for the fruit n cream cakes we used to buy in India.

Thats when I decided to satisfy our cravings.

Presenting Eggless Soft and Super yummy Fresh fruit n Cream Cake which I prepared for my hubby's birthday.

Ingrediants:

For the sponge cake:

2 and 1/4 cup All Purpose Flour

1/4 cup Corn Flour

3 tsp Baking powder

1 tsp Baking Soda

3/4 cup Room Temperature Unsalted Butter

1 cup sweetened condensed milk

2 tsp Vinegar 

1 cup room temperature milk

2 tsp Vanilla Essence

4 tbsp Icing Sugar 

1/2 cup tutti fruit or chopped nuts of ur choice.

Some Unsalted butter to grease cake pans.

Mix all the dry ingrediants except sugar and keep aside.

Using a mixer whisk the butter and condensed milk.

Now add Vinegar,milk,sugar,vanilla essence and whisk again to get a lump free mix.

Note: Condensed milk is sweet so you can skip sugar if you want.

Preheat the oven to 350 F.

Now add the dry mix in 3-4 batches and whisk nicely after adding each batch. Do not mix the entire dry mix at once.

Add the tutti fruity.

Grease two 6 inch cake pans with butter and divide the batter in 60-40 ratio.(I do this to make 2 layers inside if u want a single layer divide the batter in 50-50 ratio).

Bake the cake for 30 mins. Check with a toothpick,the cake should come out clear.
Put the cakes on cooling rack.Once cool cut the top of both the cakes to make them flat.
Divide the bigger cake in 2 equal halves horizontally.
Total 3 flat cakes are needed.

For the inner layers and icing:

2 cups Cool Whip
4 tbsp icing sugar
2 tbsp Apricot Jam
1/2 cup Fine shredded almonds
1/4 cup of Small cut cubes of each pineapple,kiwi and mango.
2 tsp Cherry syrup
1/2 cup Canned cherries
( I need the cherry syrup too so I used the canned ones)
If you have fresh cherries you can make your own syrup.

Mix the sugar and Cool whip and keep aside( do not over mix else the cream will be ruined, also cool whip is already sweet so if you wish you can skip sugar).

Bottom Layer:

Take one of the flat cake,Spread Apricot jam and 2 tbsp of cream.
Put the second flat cake on top of it.

To the above two tier cake spread 3 tbsp cream and pineapple cubes.

Put the third flat cake on top.

Now cover the entire cake i.e. top and outer with cream.
You can use a fondant smoother or any other smoother to even out the cake surface.

Decorate the top with kiwi and mango pieces.
Fill a cake decorating bag (with round tip) with cherry syrup and decorate the top as shown in the cake picture.

Sprinkle the shredded almonds round the surface and line up the cherries around the border.

Refrigerate the cake for few hours so that everything is set.

Serve at room temperature for best taste and texture.

Yellow Peas Curry

Yellow peas in indian style gravy 

Yellow peas or ragda is a very tasty alternative from our usual vegetables.You can just boil and have them as a side dish,prepare a dry sabji out of it or use it in any kind of chat it just tastes awesome.

Here is a recipe in which I have cooked them in spicy indian gravy.You can enjoy it with Khasta Kachori,Poori or steamed rice.

Ingrediants:

2 cups yellow peas soaked for 5-6 hrs.

2 medium sized onions: Finely chopped

1 cup tomato puree

1/2 cup chopped cilantro

1 tbsp ginger garlic paste

2 bay leaves

1 tsp cumin seeds

1 tsp Garam Masala

1 tbsp Coriander Powder

1 tsp curry powder

2 tsp red chilli powder

1 tsp turmeric powder

2 tsp pav bhaji masala

pinch of asafetida

1 tbsp lemon juice

Salt as per taste

3-4 tbsp oil for cooking

Pressure cook the soaked peas for 10-15 mins with salt to boil them just enough to make them soft not too mushy.

Heat oil,add bay leaves,cumin seeds and asafetida.Once cumin seeds are brown add the onions and salt (just enough for the gravy since the peas are already salted) and cook them on medium flame till golden brown.

Add ginger garlic paste and cook for 1-2 mins.

Add all the spices and cook on medium flame for another 5-10 mins.

Now add tomato puree and cook for 8-10 mins.

Now add the peas and 2 cups of water and cook the gravy for atleast 15-20 mins on medium to low flame,this is required so that the spices are well absorbed in the peas.

Add the lemon juice, garnish with cilantro and serve hot !!