Paneer Manchurian Pakoda

Continuing my Hakka Chinese series, the next recipe is Machurian Style Paneer Pakodas or Cottage Cheese Fritters Machurian Style. Normally, I would use the Chings Manchurian Masala mix, but this time I decided to make this from scratch. You can skip the deep frying with using an Air Fryer or bake it as well. However, once in a while giving a break to healthy eating, I love these pakodas deep fried. 
Tastes great with Spicy Basil Fried Rice. 

Paneer Manchurian Pakoda

Ingredients

Paneer Manchurian Pakoda

• 1 pack of Paneer or Cottage cheese. grated
• 1 carrot grated
• 1 bunch spring onions, finely chopped
• 7-8 french beans, finely chopped
• 1 tbsp ginger garlic paste
• 2 green chillies, finely chopped
• 1 tbsp red chilly powder
• 2 tbsp Gram Flour or Besan
• 1 tsp Cornflour
• 1 tsp Soya Sauce
• Salt and Pepper to taste
  
• Oil for frying

Method

• In a large bowl, mix the paneer, veggies, ginger garlic paste, soya sauce, salt, and pepper and refrigerate
• When about to fry the pakodas, transfer the mixture to another bowl and remove the excess water the veggies leave due to the salt and make the mixture dry
• Add the besan and cornflour and make small rounded balls
• Heat oil and fry until golden brown
• Serve as is with ketchup or with a manchurian gravy

Paneer Manchurian Pakoda

Vanilla Cream cheese Cake

Not much of a baker myself, I need a strong reason to bake a cake at home and what better than my little one 6 month birthday or half birthday. I wanted to make it special for us and had a little celebration with papa mumma and baby. Some balloons, Mexican Enchilada for dinner and the Cake of course. Little one enjoyed playing with the balloons, while Papa and mumma enjoyed the delicacies.

Vanilla Cream Cheese Cake

A simple eggless vanilla cake with cream cheese frosting was a simple one to bake. I actually enjoyed it and am going to try more baking and improve my skills. You can use the ready cake mix for the base if lazy, but baking it from scratch gives another level of satisfaction.

Ingredients

For the cake base

• 2 cups All-Purpose Flour
• 1 tbsp Melted Butter
• 1 can of Condensed Milk
• 1 tsp Vinegar
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 2 tsp Vanilla Essence

For the frosting

• 1 packet of plain cream cheese
• 1 tbsp Sugar
• 1 tbsp Melted Butter
• 1 tsp Vanilla Essence
• 1 tsp Red Food Color

  

  Vanilla Cream Cheese Cake

  Method

• Grease a baking pan with butter and keep aside
• In a mixing bowl, add the all-purpose flour, butter, condensed milk, baking powder, baking soda, vanilla essence, vinegar and mix well with an electric mixer. Make sure no lumps are formed
• Pre-heat the oven to 400 F and bake the cake mix well for 30 mins. 
• Insert a toothpick to see if cooked well and let it cool completely once baked
• Meanwhile, in a bowl add all the ingredients of the frosting and beat well with an electric mixer for the desired consistency
• Add the filling to a piping bag and refrigerate
• Pipe in the desired shape you want and decorate the cake

Vanilla Cream Cheese Cake

 

Spicy Basil Fried Rice

Indian style Chinese or Hakka Chinese as it is known across North America is my favorite cuisine. Starting with the basic, I love making Spicy Basil Fried Rice and Manchurian with gravy. Full of flavor, this rice preparation is high on heat, but you can personalize it as per your taste.

Spicy Basil Fried Rice

Spicy Basil Fried Rice

Ingredients

• 1 cup Basmati Rice, boiled
• 1 cup mixed vegetables like Brocolli, red and green bell peppers, carrots, french beans, corn, diced
• 1/2 cup onion, finely chopped 
• 1 tbsp ginger garlic paste
• 2 green chilies, finely chopped
• 7-8 Basil leaves, finely chopped
• 1/2 tsp Red Chilly flakes
• 1 tbsp Sesame Oil
• Salt and Pepper to taste

Method

• In a wok, heat oil and add the red chilly flakes and basil leaves and fry well
• Add the green chilies and the ginger garlic paste and fry till golden brown
• Add the chopped onions and cook till translucent
• Add the chopped veggies, salt, and pepper and let the veggies cook
• Add the rice and mix well
• Lower the heat and let the flavors set in
• Garnish with a basil leaf and serve with your favorite gravy

Spicy Basil Fried Rice

Strawberry Kheer Parfait

With the little one being more active day by day, I get little time to myself for blogging and hence the delay this time. Recently we started solids for her and I wanted to make a sweet dish for this auspicious start My hubby and I both don't have a sweet tooth but prefer it once a while. 
Come summer, delicious and fresh strawberries are available all over the market and I thought let me modify an Indian sweet and that's how I came up with the Strawberry Kheer Parfait. Parfait is a layered dessert with fruit/ice cream or any other sweet of your choice.





















Ingredients

• 7-8 fresh strawberries
• 1/2 cup Basmati Rice, washed and soaked
• 1 cup Milk
• 1 tbsp Elaichi powder / Cardamom Powder
• 2 tbsp Sugar
• 1/2 cup plain yoghurt
• 1 tsp Saffron Strands
• Water as needed

Method

• Take a saucepan and add milk, sugar, soaked rice and bring to a boil
• Meanwhile, take 5-6 strawberries, add water and grind to a smooth paste or juice like consistency
• Add this to the milk and rice mixture and mix well
• Add the elaichi powder and saffron strands and mix well
• Bring to a boil until the mixture is nice and thick
• Once cool, take a glass and layer the kheer and yogurt and garnish with fresh strawberries.
• You can create multiple layers depending on the size of the glass, however, make sure to have a 3:1 ratio with the kheer and yoghurt

Coriander Jeera Rice

Coriander Jeera Rice is a stir-fry rice preparation with whole cumin seeds, fresh coriander and my secret ingredient Kasuri Methi. A very famous preparation in the north of India, this rice dish can be served as a main course with any of your favorite dals. I love to serve this with Rajma curry and Dal Makhani. Prepared best with long grain Basmati rice, this is an easy preparation and also goes well with yogurt. I love using India Gate brand for my rice.

Coriander Jeera Rice

Ingredients

• 1 cup Long grain Basmati Rice. washed and soaked in water
• 1/4 cup chopped coriander
• 1 tbsp KAsuri Methi / Dry Fenugreek leaves
• 1 tbsp Jeera / Whole Cumin Seeds
• 1 tbsp Ghee / Clarified Butter
• 2 cups Water



Coriander Jeera Rice

• Salt to taste

Method

• Heat ghee in a kadai / pan and add jeera when hot add the cumin seeds
• Once they crackle add the soaked Basmati rice and roast well
• Add salt, kasuri methi and mix well
• Add water and let boil till the rice is cooked
• Add coriander leaves in the end and mix
• Serve hot with your favorite dal

Coriander Jeera Rice

Paneer Mirch Masala / Cottage Cheese Capsicum Curry

Paneer, being my husband's favorite ingredient, I have to innovate and come up with different recipes at least once a month. This time tried to make a dish with Paneer and Green Bell Peppers / Capsicum as the star and Green chilies as the main spice. Goes well with Indian Bread or even as a filling in a tortilla, this recipe was a great hit at the dinner table.

Ingredients

• 1 packet Paneer / Cottage Cheese
• 1 Green Bell Pepper / Capsicum
• 1 cup tomato puree
• 3-4 Green Chillies, ground to a fine paste
• 1/2 piece ginger paste
• 1 tbsp Turmeric Powder
• 1 tbsp Garam masala
• 1 tsp Red Chilly Powder
• 1 tsp Kasuri Methi / Dried Fenugreek
• 1 tsp Honey
• Salt to taste
• 1 tbsp Ghee / Clarified Butter
• 1 tbsp Oil
• Lemon Pieces and Coriander for garnish

Method

• Heat ghee in a kadai / pan and add the green chilies, ginger paste and fry well
• Add the tomato puree and let it cook well
• Meanwhile, in another flat pan, heat oil and fry the Paneer and green bell pepper pieces
• Add these pieces in the tomato gravy, add the powdered spices and honey and mix well
• Let it simmer for a while
• Serve hot with a garnish of lemon wedges and coriander

Coconut Coriander Chutney

Being married to an Iyer, Coconut Chutney is a staple in my kitchen. Goes well with practically any South Indian dish, I love to use this on hot steaming idlis. Originally my mother prepares it with just coconut, but I like the green color the coriander provides and hence the addition. I prefer the shredded coconut readily available on the market, but freshly grated coconut elevates the taste to another level.

Coconut Coriander Chutney

Coconut Coriander Chutney

Ingredients

• 1 cup shredded coconut
• 1/3 bunch of coriander
• Salt to taste
• 2 green chilies, whole

For the tempering

• 1 tsp Oil
• 1 tsp, Hing or Asafoetida
• 1 tsp Urad Dal
• 1 tsp Mustard Seeds
• 1 Dry red chilly
• 3-4 Curry Leaves

Method

• Grind the coconut, coriander and green chilies into a fine paste and remove in a bowl
• Add salt and mix well
• In a small pan, add oil, all the spices, and the curry leaves
• Add the tempering to the coconut paste and refrigerate
• Coconut Coriander Chutney is ready

Coconut Coriander Chutney

Kala Chana Chaat / Bengal Gram Veggie Mix

Kala Chana or Bengal Gram Chaat is a famous street food item found in Mumbai, India. Reliving my childhood memories, I decided to give this a try at home when I had some leftover boiled grams in the fridge. A great option for an evening snack, it is mainly a salad mix topped with chickpea sprinklers (Sev) 

Kala Chana Chaat

Ingredients

Kala Chana Chaat

• 2 cups of boiled Bengal Gram 
• 1/2 cup onion, finely chopped
• 1/2 cup tomato, finely chopped
• 1 green chilly, finely chopped
• 1 tbsp Chaat Masala
• 1 tsp red chilly powder
• 1 tsp dried mango powder / Amchur
• Salt to taste
• 1 tsp lemon juice
• 2 tbsps Chickpea Sprinklers / Sev

Method

• Soak the Bengal gram overnight and pressure cook for 5 whistles the next day.
• Let it cool and then add the onions, tomatoes, green chilies, lemon juice and coriander and mix well
• While serving add the salt, chaat masala, red chilly powder and rock salt
• Sprinkle with chickpea sprinklers / sev and cover the whole mixture
• Garnish with a lemon slice and serve at room temperature

Kala Chana Chaat

Beetroot Soup

With the sudden drop in temperature and a dreadful icy storm in Toronto, we were back to being cooped up in the warmth of the four walls of our house. A hot bowl of soup, a cuddly throw and lazying on the couch with the warmth of the fireplace helped me survive this storm.
The beetroot soup is actually a three root soup, namely carrots, beetroot and potato as its main ingredients. Dairy free, without onion and garlic, this soup is an easy preparation.
Best enjoyed with freshly baked toast, this soup is a great option for a light evening meal.

Beetroot Soup

Ingredients

Beetroot Soup

• 1 beetroot, halved
• 1 carrot, halved
• 1 potato, halved
• 1 tbsp Sugar
• Salt and pepper for seasoning
• 1 tsp Olive Oil

Method

• Pressure cook the roots for approximately 5 whistles. Peel the roots after they are boiled as it becomes easy to remove the skin when soft
• In a grinder, puree the roots and let it cool
• In a saucepan, heat olive oil and add the puree.
• Add sugar, salt, and pepper and bring to a boil
• Add water as per your desired consistency
• Once cool, strain the soup through a sieve and serve warm

Beetroot Soup

Masala Dahi Bhaat / Spiced Yoghurt Rice

I had a perception for the longest time that Yoghurt Rice is a simple dish mainly eaten when we have an upset stomach. However after marriage I discovered that Curd Rice is enjoyed as a delicacy in the southern part of India. My husband belongs to that region of India and introduced me to Masala Curd Rice, also known as Taeer (Curd) Chadam (Rice) in the Tamil language. Can be easily prepared when you have had a long day at work, and tastes great with leftover rice.

Spiced Yoghurt Rice

Ingredients

Taeer Chadam 

• 1 cup boiled rice 
• 4 tbsp yoghurt
• 1/2 cup milk
• Salt to taste
• 1 tbsp Sunflower Oil
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 2 green chillies finely chopped
• 3-4 Curry leaves
• Spiced Bhoondi / Chickpea Fritters for serving
• Lemon Pickle for serving

Method

• Mix the boiled rice, yoghurt and milk in a bowl and mash well
• Heat oil in a tempering wok, add the mustard and fenugreek seeds
• Once they start crackling, add the green chillies and curry leaves and fry well
• Add this tempering to the rice mixture and mix well
• Add salt to taste and keep the mixture in the refrigerator
• While serving, add Bhoondi and serve with lemon pickle

Spiced Yoghurt Rice

Coriander Spinach Pesto

With the spring season arriving, I love to experiment with all fresh greens available at the local farmers market. One such experiment I tried this time was the Coriander Spinach Pesto, my take on the classic Italian Basil Pesto. This pesto can be used as a sauce with your favurite pasta, a refreshing chip and dip option , or as a chutney or spread on your morning sandwich. Quick and easy to prepare this pesto  consists of few ingredients and is ready in two steps. This can also be prepared Vegan.

Coriander Spinach Pesto

Ingredients

Coriander Spinach Pesto

• Half a Bunch of fresh coriander, washed
• Half a bunch of blanched spinach
• 4-5 Basil Leaves
• 4-5 Walnuts, chopped and roasted 
• 1 tbsp Olive Oil
• 3 Garlic Pods
• Sea Salt and Pepper to taste
• 1 tsp,Parmesan Cheese Powder (Optional if you are vegan)

Method

• Take hot boiling water, and add the spinach leaves into it. Boil for two mins and immediately transfer in ice cold water
• In a blender, mix all the ingredients and blend to a fine paste
• Serve fresh as you wish or store in the refrigerator for future use
  
  
  

  

  Coriander Spinach Pesto
  
  
  

  
  

Baked Baingan Bharta / Baked Eggplant Curry

Baingan Bharta, is a dish commonly prepared in the North region of India. Also known as Ringda no Oddo in Gujrati, it is originally a curry of smoked eggplant mixed with spring onion greens and spices. Traditionally, the eggplant used to be smeared with oil and garlic and roasted in a charcoal fire. With time, this technique evolved and we can prepare the same dish on the regular flame stove. In my home, we have an induction stove and hence I decided to try a baked version of this recipe.
Best enjoyed with Khichdi / Lentils and Rice pressured cooked, this is a favorite recipe in the winters.

Baked Baingan Bharta

Baked Baingan Bharta

Ingredients

• 1 eggplant, whole
• 1 bunch of spring onion greens, finely chopped
• 2 green  chillies, finely chopped
• 4-5 cloves of garlic, whole
• 2 tomatoes, finely chopped
• 1 tbsp Curd/ Yoghurt
• 1/2 tsp lime juice
• 1 tsp Cumin seeds / Jeera
• 1/2 tsp hing / asafoetida powder
• 2 tsps Red Chilly Powder
• 1 tsp Haldi Powder / Turmeric Powder
• 2 tsps Garam Masala Powder
• Coriander for garnish

Method

Baked Eggplant Curry

• Preheat the oven to 400 F and keep ready
• Meanwhile, slit the eggplant and insert the garlic cloves. Smear the whole eggplant with oil and bake for 45 mins
• Once the eggplant is baked, let it cool. 
• Once cool, remove the skin and de-seed the eggplant, if any
• Collect the roasted garlic pods, add salt and grind them to a paste in a mortar and pestle
• Heat oil in a pan, add the cumin seeds, asafoetida powder, spring onions, garlic paste and fry well
• Add the tomatoes and let the cook
• Add all the powdered spices, roasted eggplant, lemon juice and mix well
• Add the curs / yoghurt and cook until the water evaporates
• Garnish with coriander and serve hot

Baked Eggplant Curry

Three Berry Smoothie

The Berry Smoothie is a regular breakfast item for hubby and me, loaded with berries of course, walnuts and almond milk. As the name suggests, it is a combo of my favorite three berries and lots of milk. As soon as spring arrives, I love the sight of strawberries and other berries on the aisles at the supermarket. Try this quick berry smoothie which is also a huge hit with the kids. I also like to add a banana once in a while. You can also use regular milk, however based on Ayurveda, an ancient science from India, it is recommended not to mix fruit with milk. This was an eye opener for me and I thought I should share it with my readers.

You can also try this smoothie with the Hershey's strawberry syrup, when fresh strawberries are out of season.

Berry Smoothie

Ingredients

Three Berry Smoothie

• 1 Banana, optional
• 4-5 Strawberries, diced
• 4-5 Blackberries, whole
• 3-4 Blueberries, whole
• 1 glass of Almond Milk
• 4-5 Walnuts, soaked overnight

Method

•  In a blender or bullet, mix all the ingredients and your smoothie is ready.Simple, isn't it?

A very berry smoothie! Fresh, vegan a great grab and go option.

Three Berry Smoothie

Paalak-e-Aloo

A very famous and common dish found in the Northern part of India is Aloo Palak (Spinach puree with potato). This is my version of the yummy green dish, however I like to use chopped Spinach instead. Best served with freshly baked bread, this can also be used as a filling in sandwiches or burritos. Sounds different but tastes yummy. Skip the onion if you want to make non onion-garlic version

Ingredients

Paalak-e-Aloo / Spinach Potato Curry

• 1 bunch of spinach, finely chopped
• 1 big yellow potato, cut into cubes
• 1 onion, finely chopped (optional)
• 1 tsp Yellow Asafoetida Powder (for the non-onion garlic version)
• 1 tbsp, ginger chilly paste (green chillies preferred)
• 1 tomato finely chopped
• 1 cup Curd, beaten
• 1 tsp Turmeric powder
• 2 tsps Red Chilly Powder
• 1 tbsp Garam Masala
• Salt to taste
• 1 tbsp Ghee (Clarified Butter) or Oil

Paalak-e-Aloo / Spinach Potato Curry

Method

Paalak-e-Aloo / Spinach Potato Curry

• In a food processor, chop the spinach and keep aside.
• Heat ghee in a pan, add the ginger-chilly paste and onions and fry well.
• Add the potatoes, turmeric powder and salt and fry well till the potatoes are softened
• Add salt carefully, as spinach is naturally salty.
• Add the tomatoes and fry well till the tomatoes leave water.
• Add the red chilly powder, garam masala and let the gravy cook well.
• Add spinach and mix well until the spinach is cooked. 
• Do not cover the vegetable, to retain the green color of the spinach
• Serve hot with Rotis or refrigerate for a day or two to use as a filling.

Lunch Thali

Creamy Oreo Cups

Hubby and I dont really have a sweet tooth, but once in a while we like to indulge in a dessert. I mostly store buy sweet treats for the family, simply to minimize the effort it takes to prepare one.

However, this year on Valentine's Day, I decided to try something myself at home and surprise him. Inspired from mason jar desserts, Creamy Oreo Cups is a quick (ten minutes to be precise) preparation. Needs limited ingredients, this dessert is a great option for a last minute preparation.

Creamy Oreo Cups

Ingredients

• 10-12 Oreo Cookies
• 5-6 Wholewheat Biscuits
• 1/2 cup Condensed Milk
• 1/2 cup Cream Cheese
• 1 tbsp Vanilla Essence
• 1 tsp Hershey's Strawberry Syrup
• Mint leaves for garnish
• Blueberries for garnish

Creamy Oreo Cups

Method

• Separate the cream from the oreo cookies and keep aside.
• In a food processor, crush the oreo and whole wheat biscuits to a crumb and keep aside
• In another bowl, mix the condensed milk, cream cheese, vanilla essence, strawberry syrup, oreo cream (removed from the cookies) and beat well with an electric beater.
• Before serving, take cups / glasses of your choice and freeze them for five mins in the refrigerator
• Add the biscuit crumb, cream mixture, mint leaves and repeat this process twice or more depending on the size of your glass
• Garnish with blueberries, mint leaves and drizzle a little strawberry syrup on top.
• Freeze for 15 mins in the refrigerator and serve cool.

Creamy Oreo Cups

Creamy Oreo Cups

This goes very well as a small portion dessert on a pizza night. Enjoy a casual evening with this yummy combo.