Paneer Bhurji

To those of you who do not eat eggs at all, this version of Paneer can be a great substitute. Especially when Paneer is cooked like Bhurji, it resembles scrambled eggs. Infact, I have seen some interesting variations of curries with Eggs and Paneer on the internet. Perhaps, I will try that soon. For now, enjoy the 'paneer only' Bhurji version.

1 block Paneer, soaked in warm water for 10 min and crumbled
2 Medium Onions, finely chopped
1 tomato, finely chopped
1/2 cup Green Peas, Optional
2 green chillies, finely chopped
1 tsp Ginger Garlic paste
1 tsp Garam Masala
2 tsps Cumin Powder
Pinch of turmeric
1/2 tsp of Kasuri Methi
1 tsp of Pomegranate Powder
2 tsps Oil
1 tsp Coriander leaves, finely chopped

• Heat 2 tsps of oil
• Add Onions and let it cook till translucent for about 5 min
• Add tomatoes and cook till soft
• Stir in the ginger-garlic paste, turmeric, Garam Masala and Cumin Powder
• Cook for a couple of min
• Add the Kasuri Methi and Pomegranate Powder
• Add the crumbled paneer and make sure that the paneer is well coated with the seasoning
• Garnish with Coriander leaves

I like to squeeze in some lime juice when I am eating just the curry but that is completely optional

Coconut Rice

Coconut Rice is prepared in various cuisines and countries. One of my friends who is Puerto Rico mentioned to me that they make rice with coconut milk as the base.It was always my impression that Coconut Rice is an Indian dish primarily hailing from Kerala. It is quite a pleasant surprise that Coconut Rice either in the form of pudding or simply rice is served across the world.

1 cup Rice ; I used Tilda Basmati
1/2 - 3/4 cup fresh grated Coconut
3 Green Chillies, slit vertically
6 Curry Leaves
1 tbsp of Oil
1/2 tsp of Turmeric
1 tsp Chana Dal
1 tsp Urad Dal
1 tsp Cumin Seeds
Pinch of Hing
Lemon juice Optional

• Cook Rice using 1:2 rice to water till soft but the grains should be separate
• Heat a tablespoon of oil in a pan
• Add Chana Dal, Urad Dal, Cumin Seeds and Mustard seeds.
• Fry till golden brown
• Add Curry Leaves and Hing
• Add Green Chillies and turmeric
• Add the coconut and fry till the coconut turns golden brown
• Add the cooked rice and mix well until all the tempering has coated the rice
• Squeeze lime juice and serve

Red Bell Pepper Chutney

A very dear friend of mine invited my parents when they were here a couple of years back which is when she prepared this fabulous Bell Pepper Chutney. She is a fabulous cook and her Biryani needs a special mention. I firmly believe that a recipe when prepared by different people will create different flavors. While I can replicate the recipe, I cannot replicate the taste. But, But!! I finally could achieve a similar taste after experimenting for several times and of course a few flops.So,a big thank you, Pooja!

2 Red Bell Peppers, coarsely chopped
1 Garlic Clove, peeled and minced
1 tsp Cumin Seeds
1 tsp Mustard Seeds
1 tsp Chilli Powder
3 Curry Leaves
2 Tbsps Oil+ 1 tsp
Pinch of Hing/asafoetida
1 tbsp finely chopped Coriander leaves
3 tbsps thick tamarind pulp
Salt to taste

Heat 2 tbsps of oil in a pan

Add the Red Bell Pepper pieces and Curry leaves and cook till they are soft but they should NOT turn black; Else, there can be a slight bitter taste when blended

Add the minced garlic

Cook for a min or so

Stir in chilli powder and salt

Add the tamarind pulp and let it cook for a couple of min, until the raw smell goes away.

Blend the Red bell pepper mixture along with the coriander leaves until smooth

In a small pan, heat the remaining tsp of oil

Add Cumin seeds, Mustard seeds and hing; Let them splutter

Quickly add them to the blended Bell pepper mixture

Serve hot with rice or idlis or dosas

Polenta w/Mascarapone, Tomatoes & Chard

Polenta is an Italian dish. It is made with cornmeal, yellow or white. It is smooth and creamy and resembles Upma both in taste and texture. It was once considered a peasant's food but today, you can find this on the menus of some gourmet food places.

Recipe:Food Network

1 cup instant polenta
1 can plum tomatoes
1 bunch swiss chard
1 tbsp extra virgin olive oil
4 tbsps unsalted butter
Salt and Pepper to taste
Mascarpone or Farmer's cheese

• Bring 5 cups of water to a rolling boil; Whisk polenta slowly until it is smooth and creamy
• Top with the unsalted butter and allow it to melt
• Add salt and pepper to taste
• Stir in butter, salt and butter till well combined.
• Pour evenly into a rectangular dish and let it cool down. You will be able to cut into squares once cooled
• Cut the swiss chard into about an inch pieces; Coarsely chop the tomatoes
• Heat a tablespoon of olive oil in a pan
• Add the tomatoes and chard and saute till the chard leaves welt about 10 - 15 min
• Let it come together; Set aside
  

Assemble:

• Cut the cooled polenta into squares or shapes of your choice
• Place a polenta square on a plate
• Spoon the tomato & chard mixture on top
• Garnish with a dollop of mascarpone cheese. Alternately, garnish with crumbled farmer's cheese
• Serve warm
  

Chakra Pongali

Happy Dassera to you all! My India trip has been a very short but a very sweet one. I could not fit all the things in the few days that I was there but I spent time with my family to my heart's content.But, my heart is still heavy..I miss home and I suspect it will take some time to settle down.Still struggling with jet lag and sleeping and getting up at odd hours!! Hope I will be myself next week.

Recipe: Dakshin by Chandra Padmanabhan

1/2 cup Moong dal
1 cup uncooked long grain rice
2 1/2 cups water
1 cup milk
3 cups powdered jaggery
3/4 cup water
4 tbsps ghee
2 tbsps cashews
2 tbsps raisins
5 whole cardamoms, crushed
2 cloves, crushed
1/4 tsp powdered nutmeg
Pinch of saffron

• Dry roast the Moong dal for 2 - 3 min. Remove from the heat
• Cook the rice and dal with 2 1/2 cups water and 1 cup milk until soft; Add water as needed to make the rice and dal mixture soft.
  
• In another pan, dissolve jaggery in the 3/4 cup water and cook till jaggery melts
• Continue to cook until the jaggery water becomes slightly sticky.
• Add the cooked rice and dal
  
• Heat 4 tbsps of ghee in a pan
• Saute the nuts and raisins for 2 -3 min
• Add them to the pongal
• Add the crushed cardamoms, cloves, nutmeg and saffron
• Stir well and serve hot

Zabaglione with Berries

Zabaione/Sabayon/Zabaglione is an Italian custard made from just eggs, sugar and marsala wine.Ideally you need a double broiler to make this dessert but don't fret if you don't have one.
You can use two heat resistant bowls.Make sure that you use a heavy bottomed pan for simmering water and then use a bowl that has a base that fits the rim of the pan.

Source: Internet
4 large eggs
1/4 sugar
1/4 cup dry Marsala Wine or white wine
1 tsp lemon zest
1 cup of Heavy or Light Whipping cream (I used Light)
Berries of your choice to serve

• Bring a bowl of water to simmer. The water should not be boiling
• In another bowl, whisk eggs and sugar until foamy
• Place the bowl on the simmering water making sure the bowl does not touch the water
• Gradually pour the wine and continue to whisk the eggs until the custard has doubled in volume
• The custard should be very thick
• Whip the Heavy cream until it forms soft peaks
• Gently fold the whipped cream into the custard.
• Refrigerate for at least half hour
• Spoon into bowls and top them with berries

Black Bean and Corn Quesadilla

Although these are served in restaurants as appetizers, these can be served as main course. I can get completely stuffed if I eat 2 of them. The fillings can be as hearty as black beans, corn or Veggies or simply cheese. These can be put together in no time.Served with Sour cream and Salsa or Guacamole, these will be great for a party or just a weekend meal with the family.

2 tsps Olive Oil
1/2 cup Canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
10 7 inch Flour tortillas
1 cup Mexican blend cheese
1 bunch coriander leaves, chopped
1/4 cup Store bought Salsa + 1 cup to serve

• In a pan, combine black beans, corn and 1/4 cup salsa and cook for a few min until all them are heated through
• Place it in a bowl and set aside.
• Heat a tablespoon of Oil
• Place a tortilla and spread a tablespoon of the Black Bean and corn salsa.
• Sprinkle a handful of Mexican Cheese

• Fold the Tortilla into a half moon and press tightly with another bowl or a vessel for a minute
• Turn it the other way and press for another minute until the cheese is melted and the tortillas have browned
• Cut it into half
• Serve with Light Sour cream and Salsa

Chutney Pulao

Hope all of you are enjoying the nice weather on the other side of the pond. I am having a wonderful with my family here in India.Lots of family time, good food, stuffed with love and pampering, I hate to get onto the flight the next weekend!

Recipe: Sanjeev Kapoor

2 tsp Oil or butter
1/2 cup Mint leaves, chopped
1 small bunch Coriander leaves, chopped
4 green chillies
1/2 inch Ginger piece
1 1/2 Basmati Rice, soaked in water for 15 min
1 cup paneer, cubed
1/2 cup corn
3 Bay leaves
1 inch stick Cinnamon
2 cloves

Blend the mint leaves, coriander leaves, chillies and ginger in a mixer to a fine paste adding a tsp of water if needed. The paste should be thick
Heat oil in a pan and add Paneer pieces
Fry until lightly browned; Set aside on a paper towel to drain out any excess oil
In the same oil, add bay leaves, cinnamon, cloves and fry the spices.
Add 1/3 cup of chutney and corn and mix well
Toss the rice gently until well combined
Add 3 cups boiling water and salt
Cook until the rice is completely cooked through
Gently add the paneer cubes into the rice
Serve hot with Raita

Soup Au Pistou

There is something about fall and the dramatic changes it brings - the pleasant weather and the vibrant bursts of colors of the leaves with the holiday season just around the corner! It also happens to be my favorite season. As a family, we tend to do lot of activities during Fall - hay rides, corn mazes, perfect weather for biking in the scenic mountains and of course a beautiful hike or a walk along a trail covered with leaves.I cannot wait..
What better way to start this colorful season than with a hearty soup? Gather all the veggies with a trip to farmers market or use the veggies in your refrigerator and start cooking!
Pistou Soup has its origins in France.This is Vegetable rich soup and the Pistou gets stirred in the end giving the soup lots of flavor.In the Provencal dialect, pistou translates to 'pounded'.The difference between traditional Pesto and Pistou is the nuts. Pistou is Tomatoes, basil, garlic and olive oil, minus the nuts blended together to form a paste.

Sources: Food Network and Internet

3 tablespoons extra virgin olive oil
1 bunch of leeks, with the dark green part discarded and the light green parts chopped
3 carrots, peeled and chopped into 1/2 inch sticks
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons tomato paste
10 green beans, chopped
1 small zucchini, skin peeled and chopped into big chunks
1 yellow squash, skin peeled and chopped
1 15-ounce can white beans, drained and rinsed
1/2 cup spaghetti, broken into pieces.
Salt and pepper

Pistou -
2 bunches of basil leaves, chopped
3 garlic, cloves, peeled and crushed
6 tbsps Extra Virgin Olive Oil
4 Plum tomatoes, chopped

To make Pistou - Blend all the ingredients together to form a smooth paste.

• In a large pot, heat olive oil.
• Add Onions and carrots and cook till they are browned
• Add leeks and garlic and cook for about 5 min
• Add beans and pour 8 cups of water and bring it to a boil
• Add zucchini and squash and continue to simmer until the vegetables begin to soften about 6 min

• Add the broken pasta and cook until the pasta is al dente about 8 - 10 min
• Stir in about 2 tablespoons of Pistou into the soup
• Sprinkle with parmesan cheese and serve hot with bread.
  

Hugs,

Vanilla Pound Cake w/ Greek Yogurt

The Greek Yogurt is smooth and very rich in taste. This is similar to chakka, yogurt drained in cloth.In fact a lot of times, I love to use the Greek Yogurt for making Shrikhand which saves a lot of time without having to give up on the taste.
Greek Yogurt is a great substitute for Sour Cream in this recipe.

Source: Chobani
1/2 C (1 stick) plus 1 Tbsp unsalted butter, cut into pieces and softened
1 C plus 2 Tbsp all-purpose flour
½ tsp baking powder
1 C sugar
2 large eggs, at room temperature
1/2 tsp kosher salt
1 C Vanilla Chobani Greek Yogurt, at room temperature

• Preheat the oven to 375F
• Brush a 8 1/2 X 4 1/2 X 2 1/2 loaf pan with butter
• Combine flour, baking powder and salt.
• Beat butter and sugar with a mixer until light and fluffy
• Add one egg at a time and beat for a minute or so
• Scrape down the sides of the bowl with a spatula as needed
• By alternating the flour mixture with Yogurt and by starting and ending with the flour mixture,slowly add the flour mixture and Yogurt
• Pour into the loaf pan and smooth the top with a spatula
• Bake in the oven for 40 - 45 min' The cake should spring back when pressed
• Remove the cake to cool down
• Invert the pan and continue to cool on a rack.
• Serve with fresh fruit or a drizzle of fruit puree