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