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

Purple Potato Gratin

Ingredients:

• 1 1/2 cups milk
• 1 tablespoon butter
• 2 tablespoons flour
• 2/3 cup grated cheddar cheese
• 2 lbs purple potatoes, unpeeled and sliced thinly
• 1 cup sliced onions
• 1 tablespoon olive oil
• 1/4 cup grated parmesan cheese
• 1/4 cup bread crumbs
• salt/pepper to taste
• chille flakes

Directions:

• To make the sauce put the butter into a small pan and melt.
• Add flour and stir to combine, cooking over medium heat for about 1 minute.
• Whisk in the milk and stir until thickened. Stir in cheese, when melted remove from heat add the chillie flakes,salt and pepper to taste.
• In a frying pan, add the olive oil and onions. Sautee until they are slightly brown and caramelized.
• Grease a gratin dish or shallow baking dish. Add half of the sliced potatoes to the dish. Sprinkle the onions over the potato layer. Add the remaining potato slices to the dish.
• Pour the gratin sauce over the top of the potatoes, spooning into any visible cracks and crevices.
• Mix the Parmesan cheese and bread crumbs and sprinkle all over.
• Place into a preheated 350 degree oven for 40 minutes.
• Eat with garlic bread

Spicy Tomato Rice

Ingredients:

• 2 cups Rice or 6-8 cups Cooked Rice
• 1 medium Onion, finely chopped
• ¾-1 cup Green Peas
• 1-2 tbsp Tomato Paste
• 3-5 large Tomatoes, finely chopped
• 3-4 Green Chillies, finely chopped
• 1 inch cube Ginger, peeled and finely chopped or grated
• 2-3 tbsp Mint Leaves, finely chopped
• Salt to taste
• 1 inch Cinnamon Stick
• 3 Cloves
• ½-1 tsp Garam Masala
• ½-1 tsp Red Chilli Powder
• ½ tsp Turmeric Powder

Tempering:

• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tbsp Channa Dal
• 1 tbsp Urad Dal
• 1-2 Dry Red Chillies, cut into 1 inch pieces
• 1-2 springs of Curry Leaves
• ¼ tsp Hing
• 2-3 tbsp Cashew Nuts
• 1 tbsp Ghee
• 1 tbsp Oil

Method:

• Cook rice in the method that is best suited for you.
• While rice is getting cooked, Take a large pan and add ghee to it. Add the broken cashew nuts and fry them on medium flame till they turn golden brown. Drain and keep them aside till needed.
• In a same pan add oil and heat it on medium flame. Add mustard seeds, once mustard seeds start to pop and splutter, add channa dal, urad dal, cumin seeds, cinnamon stick, cloves and broken red chillies. Sauté for a minute or two till lentils turn golden brown in colour.
• Next add hing and curry leaves and sauté for few seconds. Add in chopped onions, green chillies and ginger until onions turn translucent.
• Add the tomatoes, turmeric powder, and red chilli powder and give it a good stir. Cook these tomatoes for about 5-7 minutes, on medium flame.
• Mix in tomato paste, green peas, garam masala and salt to taste. Simmer and let it cook for another 3-5 minutes.
• Turn off the gas and mix in cooled rice, finely chopped mint leaves and fried cashews and mix them well so that each rice grain is coated with spicy tomato base and every grain is heated through.
• Enjoy with curd or raita.

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.

Chocolate marshmallow pizza

This is a recipe I came up with yesterday just before going to an all chocolate party, where we had to make everything with chocolate. It was amazing as to what all they come up with. This was my contribution and everyone loved it.

Ingredients:

• Store bought pizza dough
• 1/4 cup butter
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 cup small marshmallows
• 1/2 cup white or milk chocolate chips

Directions:

• Pre-heat the oven to 350 degrees.
• Roll out the pizza dough to the desired size and poke with a fork all over the pizza so that it does not puff up
• Melt butter and coat the pizza evenly. Sprinkle the cinnamon and nutmeg over the pizza evenly.
• Bake the pizza for 10 mins or until golden brown. Once done put the marshmallows all over it.
• Turn the oven to the Broiler and bake for another 3 mins. As soon as it out put the melted chocolate all over. ( to melt the chocolate, put chocolate in a microwave safe bowl and heat on high for 15 sec and mix the chocolate well repeat this till it is melted.)

Pav Bhaji

Ingredients:

• 3 medium potatoes, peeled and cut into large chunks
• 1 small head of cauliflower, cut into florets
• 1 large Carrot
• 2 tbsp. oil
• 1 green bell pepper, minced
• 1 tsp. chili powder
• 1 tsp. ginger-garlic paste
• salt to taste
• 4 tbsp Tomato paste
• 1/2 cup peas (fresh or frozen)...optional
• 1 tbsp pav bhaji masala (or more to taste)
• 1 tsp Jeera
• 1 tbsp. butter
• A dash of Lime juice
• 1/4 cup of chopped corriender
• 12 pull out buns or rolls

Method

• Boil the Carrot, cauliflower and potatoes in the cooker for one whistle, till tender and set aside.
• Heat oil in a deep saucepan add jeera and saute the onion and pepper. Add ginger-garlic paste and saute some more.
• Add chili powder to taste and salt to taste. Saute for a few seconds.
• Add tomato paste, peas, boiled potatoes, carrots and cauliflower, pav bhaji masala and butter.
• Keep sauteeing and mashing it with a potato till it is a smooth mixture, adding water as required. Be aware that the mixture can spurt up as it boils, so keep a lid on it while you are not actively stirring it. Simmer for 20-25 minutes to really get the flavors to meld together.
• You have to keep tasting and adjusting salt, masala till you like the balance between the tomato and the heat of the masala
• Add a dash of lime and some corriender leaves.
• Serve with pull out bread or rolls

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.