Tuesday, August 12, 2014

Pasta with mushrooms and cherry tomatoes

250 grams cherry tomatoes (halved)
500 gms button mushrmooms (sliced)
1-2 cloves garlic (minced)
lemon juice
zest of a small lemon
3 tbsp extra virgin olive oil
1 tsp oregano
1 tsp black pepper
a handful of chopped flat leaf parsley
salt to taste
700 gms small pasta (penne or macaroni)
red chilli flakes - garnish
parmesan cheese - garnish

1. Cook the pasta as per instructions on the box. I prefer the pasta to be soft but al dente.
2. Heat the olive oil in a fry pan on medium heat. Add sliced mushrooms, salt, pepper and saute them till soft and tender
3.Once the mushrooms are cooked add minced garlic,lemon zest,oregano,cherry tomatoes.Adjust the seasoning if needed. Add some lemon juice.
4.Toss the pasta and mix well.
5.Garnish with red chilly flakes, parmesan cheese and a drizzle of extra virgin olive oil.

Paneer Palak

1 1/2 cups pureed spinach
500 gm paneer-cubed and lightly fried
1 tbsp oil
1 tsp cumin seeds
1 tsp finely chopped ginger or paste
1 tsp finely chopped garlic or paste
1/2 cup onions-grated
1 cup tomatoes-chopped fine
salt to taste
1/4 tsp garam masala
1/2 tsp red chilly powder
1 tsp coriander powder


1.Remove the stems and wash spinach thoroughly in running water. Blanch in salted boiling water
for two minutes. Refresh in chilled water.
2.Squeeze out excess water. Grind into a fine paste. Cut the paneer into one inch by one inch by
half inch pieces and keep aside.
3.Heat oil and add cumin, when it splutters, ginger and the garlic (chopped or paste), and saute
till a light brown about 1 minute.
4.Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat.
5.When fat separates, add the salt, garam masala, coriander powder and the red chilly powder.
and stir till well mixed.
6.Add spinach puree and saute for 2-3 minutes and add paneer.
Turn around a few times and serve hot.
Serve hot with rotis, naan or jeera rice.

Saturday, January 25, 2014

Matki Vada


1 cup matki (moth beans) soaked in water and cooked aldente (almost cooked)
1/2 inch ginger
1-2 green chillies
2-3 pods garlic
1/4 tsp turmeric
1 tsp dhaniya jeera powder
1 chopped onion
2 tbsp besan
Salt to taste
Oil for frying


- Grind coarsely the cooked matki along with green chilly, ginger and garlic.
- Remove the mixture in a plate and add the onion, besan , turmeric, dhania jeera powder and salt.
- Make medium sized pattice.
- Shallow fry on medium heat until golden brown.

Serve hot with green chutney and ketchup.

Amritsari Aloo ke kulche


For the dough :

250 gms  Maida (Flour)
1 tbsp dahi (curd)
1/2 tsp Salt

- Mix all the above ingredients and knead to make a soft dough.
- Cover the dough with a damp cloth and keep the dough aside for an hour.
- After an hour knead the dough again. Make 8 equal portions of the dough. Cover and keep aside.

For the filling :

2 big boiled potatoes
1 finely chopped small onion
a little coriander
a little grated cauliflower
1 teaspoon red chilly powder
3/4 tsp garam masala
1 green chilly finely chopped (optional - only if you like it really hot!!)
Salt to taste

- Mash the potatoes.
- Add all the above ingredients.
- Mix well. Make 8 equal portions and keep aside.

Stuffing the kulchas:

- - Take one portion of the dough and flatten it with your fingers.(Use dry flour if you feel the dough is sticky and you are finding it difficult to flatten the dough.)
-- Now, place on portion of the potato stuffing in the center.
-- Fold the dough from all sides to make a smooth ball. 
-- Spread some flour (maida) on the kitchen top or chakla and roll gently to make a circle. (Alternatively, you can also pat stuffed ball and make a circle out of it)

To cook the Kulchas:

In an oven:
- Preheat the oven at 220 degree C/425 deggree F/Gas Mark 7 for about eight minutes. 

To make the Kulchas in a pressure cooker: ( Like we make it a home ...in India) 

- Heat the pressure cooker.

- Dip the fingers in a little water and moisten one side of the kulcha. Press the moist kulcha onto the inner wall of the pressure cooker. (Make sure the kulcha is moist enough to stick to the cooker.)

-Place the cooker upside down over an open flame to make a kind of tandoor. Cook on high heat for two to three minutes, lower the heat and cook for two to three minutes more. 

Maanh ki Daal ( Dal Makhni)


Urad saboot - 1/2 cup
Rajma - 1 tbsp
Chana dal - 1 tbsp
Water - 2 glasses
Salt to taste
Onion - 1 medium
Garlic 2-3 flakes
Ginger 1 inch
1 medium tomato
2-3 green chillies ( as per taste)
Cream - 1 tbsp
Jeera - 1tsp
Rai - 1 tsp
Methi dana - 1 pinch (15-20 seeds)
Ajwain - 1/2 tsp
Turmeric - 1/2 tsp
Ghee - 1 spoon
Hing (Asafoetida) - 1/8 tsp

1. Soak (preferably in a pressure cooker) overnight urad saboot, rajma, chana dal in 2 glasses water with salt to taste.
2. In the morning keeping the cooker on Sim (low) gas cook the dal for about 1/2 and hour (or 10-12 pressure cooker whistles)
3. Grind together onion, tomato, ginger,garlic, green chillies and cream to a fine paste.
4. Heat ghee in a pan add rai ( after rai crackles ....turn the gas low and then add the other ingredients) jeera, methi dana, ajwain turmeric. Give it a quick mix.
5. Now add the grind onion-tomato paste. Cook till the paste leaves oil.
6. Add the cooked urad saboot, rajma and chana dal. Leave the dal to simmer for about and hour, stirring at frequent intervals.

Garnish with a swirl of cream and a little corainder leaves. Serve hot with rice or naan.