Stuffed Bhindi (Okra)

Ingredients:

• 25 to 30 Lady fingers (Okra)
• 2 tbsp Red chilli powder
• Coriander powder
• 2 tbsp Cumin powder
• ¼ tsp Turmeric powder
• 2 tsp Dried mango powder(Amchur)
• 1 Sliced onion (thick)
• 4 tbsp Oil
• Salt to taste

Directions:

• Clean, wash and wipe lady fingers absolutely dry. Remove half a centimeter from both ends. Slit from one side and keep aside.
• Mix red chilli powder, coriander powder, cumin powder, dry mango powder, turmeric powder and salt.
• Stuff the lady fingers with the above masala. Keep the left over stuffing masala separately.
• Heat oil in a pan. Add sliced onions and cook for half a minute. Add stuffed lady fingers. Cook covered on a slow flame. Stir occasionally.
• Add rest of the dry masala when lady fingers are almost cooked.
• Cook covered on a slow flame till lady fingers are tender.

Shahi Dum Aloo

Ingredients:

• 8-10 baby potatoes
• 3 tbsp tomato paste
• 1 mid-size onion
• 4 tbsp yogurt
• 2 tsp tamarind paste
• 1/2 tsp sugar
• 1 tbsp ginger-garlic paste
• 3 tbsps almond-cashewnut paste, soak the nuts in water, then remove skin and blend to a paste
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp kasuri methi (dry fenugreek leaves)
• 2 tsp garam masala powder
• 1/4 tsp fennel powder
• 1/4 tsp cardamom powder
• 1/4 tsp dry ginger powder
• 1 bay leaf
• 2 cloves
• salt and lemon juice - to taste
• 2 tbsp oil
• 3 tbsp fresh cream
• fresh coriander - chopped for garnish

Method:

• Skin the onions and blanch them in hot water for 3 mins, then puree them to form a paste. Make a paste from the blanched almonds and cashews and keep aside.
• Take 2 tbsp yogurt, add the tamarind paste, fennel powder, red-chilli powder, ginger powder, cardamom powder and sugar to it, and beat it well to form a smooth blend. Keep aside.
• Boil the potatoes in a microwave or a pressure-cooker, taking care not to over-cook them. Just microwave till tender, but not mashable. Take a toothpick, and poke some holes into the baby potatoes, then keep aside.
• Heat 2 tbsp of oil in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add all the dry spices (masalas) and roast for anther 2 mins. Finally add the almond-cashew paste and roast for another 5 mins.
• Add the tomato puree, the yogurt-tamaring blend, crushed kasuri methi, and salt. Stir and let it simmer for some time. Then cover with a lid, and let it cook on medium flame for another 10 mins, till the curry becomes think and everything blends well to form a smooth texture.
• Add the baby potatoes, lower the flame, and and simmer for 4-5 minutes. Add 2 tbsp milk or whipping cream, and allow the potatoes to be cooked entirely. They will also suck up some of the flavor from the curry and spices, thanks to the holes you poked them with!
• Garnish with coriander leaves and fresh cream if you like
• Eat with Roti

Paneer Pizza

This is one of my favorite pizzas, I had it first at Pizza Hut in India and fell in love with it. Once I came back to US, I just had to have to so this is my take on it. You can make as spicy or mild as you like by adjusting the level of spice. Every time I make it, its a hit.

If you know how to make your own pizza dough it will taste better.

Hope you like it as much as I do.

Ingredients:

• Store bought pizza dough
• 1 large onion
• 2 bell peppers ( i used red and green)
• 75 to 100 gram Paneer (12 to 15 medium pieces)
• 1 tsp Tandoori masala
• 1 tsp Jeera powder
• 1 tsp Garam Masala
• 2 tsp Chillie powder
• ½ to ¾ cup shredded mozzarella Cheese
• 1/2 cup of store bought basil pesto
• Salt to taste
• 2 tbsp olive oil

Directions:

• Pre heat the oven at at 400 degrees.
• Cut the paneer into cubes and toss it with the tandoori masala and let it sit for half and hour.
• Cut the onions and bell pepper into long strips and toss it with olive oil along with the jeera powder, garam masala, chillie powder and salt.
• Once the oven in ready put the vegetables and the paneer in an oven safe tray and put in for about 10 to 15 mins.
• While the vegetables are in the oven, roll out the pizza dough and spread it with the pesto. Make sure the pizza is completely covered with the pesto. When the vegetables are done add the vegetables on the pizza.
• Cover the vegetables with the cheese and bake for another 10 mins.
• Sprinkle the top with chillie flakes.
• Serve hot.

Vegetable Fajitas

Ingredients:

• 8 (8 inch) flour tortillas
• 2 tablespoons vegetable oil
• 1 red onion, thinly sliced
• 1 green bell pepper, seeded and sliced into strips
• 1 red bell pepper, seeded and sliced into strips
• 1 teaspoon minced garlic
• 1 zucchini sliced into strips
• 1/2 cup store bought salsa
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 cup shredded Monterey Jack cheese
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro

Directions

• In a 10 inch iron skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
• Cook the vegetables until tender.
• Wrap the tortillas in a wet napkin and microwave it for about 20 sec
• Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese, sour cream and cilantro. Roll up tortillas, and serve.

Ragda Patties

Ingredients:

For the Ragda:

• White Vatana (Whole Dried White Peas) – 2 cups
• Water – 6 cups
• Salt to taste
• Oil – 2 tbsp
• Cumin Seeds – 1/2 tsp
• Turmeric Powder -1/4 tsp
• Ginger – 2 tsp, minced
• Garlic – 3 large cloves, minced
• Green Chillies – to taste, minced
• Onions – 1 cup, finely chopped
• Tomato – 1 large, chopped
• Coriander Powder – 1 tsp
• Cumin Powder – 1/2 tsp
• Lime Juice– to taste
• Cilantro – for garnish

For the Patties:

• Potatoes – approx 4 lbs (2 kg), boiled, peeled and mashed
• Ginger/Green Chili Paste – 1 Tbsp
• 4 slices of bread
• Cumin Powder – 2 tsp
• Sugar – 2 tsp
• Salt – to taste
• Lemon Juice – 3 Tbsp or to taste
• Cilantro
• Corn Starch – 4 Tbsp
• Oil – for pan frying
• Makes approx 30 patties

Directions:

For the Ragda:

• Wash and soak the Vatana overnight in water.
• Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. Allow the pressure to go down by itself.
• Heat Oil in a pan. Add in Cumin Seeds, allow them to turn a little golden. Add Turmeric Powder.
• Add Ginger, Garlic, Green Chilies and Onions. Mix. Allow Onions to become translucent.
• Add Tomatoes and cook for 2 minutes then add Coriander Powder, Cumin Powder, Rasam Powder and a little salt. Mix.
• Pour in cooked Vatana and bring to a boil. Additional water may be added to get desired consistency.
• Garnish with Cilantro (Coriander Leaves) and Lime Juice.

For the Patties:

• Boil, peel and mash Potatoes.
• Soak the bread slices in water and squeeze out the water
• Add the rest ingredients and mix well with hands. Add Corn Starch and mix well.
• Take a small portion (as big as you want the patty to be) and form a round and flat patty. Form all patties.
• Shallow fry patties with a little oil and brown both sides.

To assemble Ragda Patties:

• Place 1 to 2 patties in a flat bowl or dish.
• Pour Ragda over patties.
• Garnish with Coriander Chutney or Mint Chutney, Tamarind Chutney, Sev, chopped Onions and Cilantro.
• Serve immediately.

Onion Ring- BEER BATTER

Ingredients:

• 1/2 cup dark beer
• 1 tablespoon oil
• 1 egg white
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher or sea salt
• 1 cup pastry flour
• 1/4 teaspoon mustard powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

Directions:

• Pour beer into the bowl of a blender or food processor.Sprinkle in pepper, mustard,garlic powder, salt and onion powder and oil. Pulse until combined. Add flour last, and process only until mixed. Batter may still be slightly lumpy, but almost smooth. If too pasty, add a teaspoon of water at a time until mixture has the consistency of a pancake batter.
• Whisk egg white until frothy in a shallow bowl. Gently stir in contents of food processor, mixing until combined.
• Slice large sweet onions into rings. Separate rings. Soak in a small amount of milk for 10 minutes. Drain and lightly sprinkle with onion powder, then dip in batter.
• Fry small batches in hot oil (365F), turning once, gently to brown evenly. Remove the rings and drain on paper towels before serving. Season with salt and pepper (a little parsley, if desired) while still hot from fryer.

Paneer Bhurji

Ingredients:

• 1 gallon whole milk
• 1 tbsp of vinegar
• 2 Tomatoes
• 1 large Onion
• 3 chillies
• 1 tbsp ginger garlic paste
• 2 tsp Garam Masala
• 1 tbsp Jeera Powder
• salt to taste

Method:

First bring the milk to a boil and once it starts boiling add a tbsp of vinegar or some lime juice. As soon as you add this the milk will curdle and break.

Mix for some time till you can make out the difference between the water and the panner. Put this in a tea cloth or a muslin cloth so that all the water drains out and you have only the panner.

Once that is done. Add some oil in a pan and put vagar ( mustard, jeera and some haldi).
Then add the onions and fry till golden brown, add the ginger garlic paste along with the chillies.

Now add the tomatoes, once the oil starts to separate from add the panner and the masala and mix for some time.

Garnish with some coriander leaves and serve with Chapathi