No Butter/Cream Paneer butter masala

Looks like I am in full swing of cooking this week. Even though I was so tired still managed to cook Paneer butter masala and Paneer bhurji for today's dinner. Before writing this post I was debating myself should I call this recipe Paneer butter masala or not? Since I haven't used butter nor cream for this recipe. Finally ended up calling No Butter Paneer butter Masala.
This recipe is very simple and low calorie when you compare with restaurant style butter masala.

Variation: You can substitute Paneer with Tofu. I did make this recipe with Tofu. Believe me it is a hit. My daughter loves this curry.



Here is the recipe for the same.

Ingredients:

1/4 pound of paneer (Indian Cottage Cheese) cut into small cubes
3 tomatoes
1 bell pepper cut into cube sized
1tbsp cashews
1 medium sized garlic clove
4 green chilies (You can increase as per your spice level/ You can substitute with red chili powder)
salt as per taste
1 tsp dry fenugreek leaves
1 tbsp olive oil ( you can use any oil. Usually I cook with olive oil)

Preparation

Grind tomatoes, cashews, garlic and chilies into fine paste. In a pan add 1 tsp oil slightly saute paneer cubes and bell peppers separately and keep it aside.




In the same pan add 1 tsp oil and add tomato paste and boil till the rawness goes away.



Now add salt, crushed kasoori methi (dry fenugreek leaves) , paneer and bell peppers. Adjust the salt and cook for 5 more mts.



Delicious Paneer butter masala is ready to be served. Serve with nan or roti.

Brown Rice and Masoor dal Kichidi

Was so tired today so wanted to make something quick and healthy decided to make brown rice kichidi with Masoor dal.



Here is the recipe for the same.

Ingredients:

1 cup of brown rice
11/2 cup of Masoor Dal (Red lentils)
1 small onion finely chopped
1 tomato finely chopped
3 green chilies
1/2tsp of cumin seeds
1tsp of masala powder
2 whole cloves
1/2tsp of turmeric powder
1/2 inch Cinnamon stick
1tsp red chili powder ( as per your spice level)
Salt to taste
1tbsp of oil

Preparation:

Heat a pan , add oil, cumin seeds, cloves and cinnamon. Once cumin seeds turn into golden color add green chilies, chopped onions, turmeric, masala and red chili powder. Once onions turn golden color add chopped tomatoes.

Once tomatoes and onions are cooked add masoor dal/lentils, Rice and Salt. Toss them for 5mts and add water( 1cup of rice 2 cups of water, 1cup of dal/lentils 2 cups of water) and pressure cook it for 4 whistles.
Once the cooker is cooled garnish with fresh coriander.

The spicy, healthy, easy kichidi is ready to be served with raita.

Samosa

When it comes to appetizers/snacks in Indian cuisine, first thing which comes to mind to most of the people is "Samosa". Samosa is the most popular snack from India. You can find many varieties of Samosa. Most popular one is Aloo Samosa (Pastry filled with Potato curry).
My favorite one is hyderabadi onion samosa which is served in almost every cafe in Hyderabad. Combination of Irani Chai with Onion Samosa is mouthwatering.

This week is off for my kid. During these holidays my daughter always expects some of her favorite food like Samosa. Today while I was returning from work she called and asked for samosas. Normally I just go to any indian store and buy Samosa. Today thought of making at home instead of buying. I am glad with my decision. My daughter loved the home made samosas.



I made Aloo Samosa. Here is the recipe for the same.


Ingredients:

Dough:

1 1/2 cups of all purpose flour
1/2 cup wheat flour. ( You can use all purpose flour if you don't find wheat flour).
1tbsp ajwain seeds(Trachyspermum copticum seeds)
2tbsp oil
salt as per taste
water to mix the dough.

Filling:

3 large Potatoes (Boiled)
1tbsp chopped coriander
4green chilies chopped finely
1tsp ginger garlic paste
1tsp coriander powder
1tsp cumin powder
1/4tsp chat masala(optional)
red chili powder (As per your spice level)
salt as per taste
1 tbsp oil
pinch of turmeric
1tsp lemon juice

Preparation:

Mix flour, ajwain seeds, oil and salt. Mixing the oil to the flour before adding the water gives crunchy texture to the samosa. Now add water to make a stiff dough. Knead and keep it aside for 20 mts.

Filling:

Cube boiled potatoes. In a pan heat oil and add ginger garlic paste. Fry for 2 mts and add chopped green chilies and spices(cumin, coriander, red chili powder, chat masala and Turmeric powder) and add 1tbp of water to cook the spices. Once oil starts oozing out add chopped coriander and cubed potatoes and mix it well. Add salt and adjust spices as per your taste. Now remove it from heat once the curry cools down add lemon juice and mix well.





Making of Samosa:

It is really hard to write the procedure of making Samosa shape :(. I tried my level best to put it in writing. I did take pics of the same with the help of my daughter. Hopefully pics will help.

Take small piece of the dough(depends of the size you want ) and roll into oval shape.


Now cut the oval shape into half. Take one half apply water on the edges. Take one end of the edge and bend it at the center and take other end overlap it on the first edge to make a cone.




Now hold the cone in the arm and fill with curry. Seal the edges bending into a Triangular shape.

Just to show her nails my daughter was holding the samosa:






Deep fry these prepared samosas in medium heat till they turn into golden brown color.


Yummy and Delicious Samosas are ready to be served. Serve with ketchup or green Chutney.

Gobi Paratha (Stuffed Cauliflower bread)

As Henry Wadsworth Longfellow said "The best thing one can do when it's raining is to let it rain." I was doing the same today :) . I am not sure about others but I really feel lazy on a rainy day. Didn't feel like getting up from comfy sofa and do any of my weekend chores. Didn't feel like spending too much time in kitchen. So thought of making something simple. Searched fridge and luckily found cauliflower. Decided to make Gobi Paratha. Hot parathas, coffee and movies(watched 3 movies by evening :) ). Great way to spend time on a rainy day.



Here is the recipe for the same.

Ingredients:

Filling:
Cauliflower florets
1tbsp of chopped coriander
3 green chilies finely chopped( you can reduce as per your spice level)
1tsp of chat masala
salt as per taste

Rotis:

1 cup of wheat flour.
1tbsp oil
salt


Procedure:

Mix the flour with salt, 1tsp of oil and water to make it like nice soft dough. Knead the dough and keep it aside.

Grate cauliflower. Mix grated florets, chopped coriander, green chilies, chat masala and salt. Make small balls of the mixture.




Method 1:
Take the dough and divide into small balls. Roll the dough into small round shaped dusting with flour to avoid sticking onto the platform.



Place cauliflower mixture bring the ends to the center from 4 to 5 points. Close the ends properly so that the mixture will not come out.



Dust with flour and gently roll into flat bread approximately 5" to 6" diameter.



Method 2:
Take the dough and roll the dough into thin roti. Spread the cauliflower mixture evenly on the roti. Brush small amount of water on the edges and cover with another roti. Make sure you seal the edges properly For this method you don't have to make small rounds of the cauliflower mixture.

On a hot griddle or pan place paratha on it. Cook both sides till it turns golden color drizzling little bit of oil or ghee.



Delicious yummy Gobi paratha is ready to be served with raita( I made boondi raita today) or plain yogurt or any curry.

Ragi(Finger Millet) Vada

Past 2 days weather at bay area changed a lot. Looks like monsoon season. I wish I was in India enjoying warm rain rather cold rain. Still rain is rain. This kind of rainy weather, I would love to eat Bajji/pakoda/masala vada or something crunchy along with hot masala tea. So decided to make Ragi vada.

Very simple to make and delicious.

Source - Web with few variations.



Ingredients

1 cup Ragi(finger millet) flour
1 tbsp rice flour
1/2 cup roasted gram dal(Dalia)
1/2 cup peanuts
6 chopped green chilies ( I like it spicy so I used more chilies. Adjust as per your spice level)
1 onion chopped
1/4 bunch coriander chopped finely(You can use chopped dil as well)
1 tsp cumin seeds
salt as per taste
red chili powder as per your spice level(optional if you want to avoid green chilies)
1/2 tsp chat masala (Optional)

Oil to deep fry

Preparation

In a blender blend peanuts and roasted gram dal into coarse powder. Mix all ingredients with small amount of water to make small patties. Make sure add water as necessary. Do not add too much water.





Heat oil in a pan and deep fry the patties till they turn golden color on medium heat. Do not fry on high.



Serve with ketchup. I am sure everyone will love these vada.