Palak Paneer

Palak paneer is a north Indian dish comprised of paneer (cottage cheese) and fresh spinach. The spinach is blanched, pureed and cooked with select spices tossing the paneer in at the end. This dish is one of my personal favorites. It is easy to make and healthy too! Vegans may substitute the paneer with tofu. Try this recipe. I promise you won't regret it!

Prep time: 10 minutes
Cooking time: 15 minutes
Servings: 4

Ingredients:

• 2 bunches of spinach
• 8 oz. paneer (cubed)
• 5 to 6 green chillies (adjust according to your preferred heat level)
• 5 to 6 cloves garlic, chopped
• 1 teaspoon ginger, chopped
• 1 teaspoon julienne ginger for garnish
• 1 small tomato, finely chopped
• 1 small onion, finely chopped
• 3 tablespoon ghee or oil
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon garam masala powder
• Salt to taste
• 1 tablespoon lemon juice/ lime juice
• 3 tablespoons heavy cream (fresh cream)
• 1 tablespoon fresh coriander leaves for garnish

Directions:

1. Remove the stems and wash the spinach thoroughly in running water. Then, blanch in salted boiling water for two minutes (use 5 cups of water). 
2. Strain the spinach leaves and immediately put the spinach in a bowl containing ice cold water. Soak the spinach leaves in the water for two minutes and then remove the spinach from the water.
3. Put spinach in a blender and add ginger, garlic and green chilies. Blend to make a smooth spinach puree. There is no need to add water while making the puree. When complete, keep the spinach puree aside.
4. Heat the ghee or oil in a pan and sauté the paneer for 2 to 3 minutes. Remove the paneer and drain on a paper towel.
5. In the same pan, with the remaining ghee/oil, add cumin seeds and let them splutter. Then, add the chopped onion and sauté until the onions become golden.
6. Add the tomatoes, stir and sauté until they soften. Once the tomatoes are softened and you see oil is releasing from the sides of the mixture, add the spinach puree and stir well. Add 1/3 cup water and boil for 3 minutes.
7. Add the turmeric powder and red chili powder. Simmer for five minutes until the spinach is cooked. Season with salt, which will cause the gravy to thicken. Be sure to keep stirring.
8. Add the paneer cubes and stir. 
9. Add garam masala powder and stir gently. Simmer on low flame until the paneer cubes become soft (1 to 2 minutes).
10. Garnish with coriander leaves, julienne ginger, heavy cream and drizzle a few drops of lime juice or lemon juice
11. Serve the palak paneer hot with some fresh naan or jeera rice.

Kadai Paneer

Kadai paneer is a tasty and flavorful main dish. It made in traditional Indian style, cooked with an assortment of spices and pastes, and great for any occasion - casual dinner or hosting friends. Kadai paneer is one of my eldest son's (Ravi) favorite dishes. Whenever we go out to an Indian restaurant he always orders kadai paneer. Even when I make the Punjabi cuisine at home, he makes sure that I make kadai paneer, black (urad) dal and palak paneer or aloo palak.  You may eat this dish with naan, roti or rice. I hope you also enjoy this!

Prep time: 20 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

• 1/2 pound paneer, cut into cubes (may be home made or store-bought)
• 2 green bell peppers, cut into 1/2" cubes
• 1 medium onion, sliced
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon green chili paste
• 1-1/2 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• Pinch of asafoetida (hing)
• 3 tablespoon oil
• 1 small can tomato paste (store bought; use only 3/4 paste from the can)
• Salt to taste
• 2 tablespoon green coriander leaves, chopped

Directions:

1. Heat oil in a frying pan or kadai on medium heat. Once hot, stir fry the paneer. Take them out before paneer starts changing color. (If you purchased pre-fried paneer from the store, skip this step)
2. Next, stir fry the bell pepper until they are tender. Do not overcook the bell pepper. Drain on a paper towel.
3. Using the same pan, add asafetida and sliced onion. Sauté the onion until it is light golden brown.
4. Add ginger paste, garlic paste and green chili paste. Sauté for 1 to 2 minutes.
5. Add tomato paste, two cups of water, coriander powder, red chili powder and turmeric powder. Stir and cook over medium heat until the oil separates and the gravy become thicker.
6. Add salt, paneer and the cooked bell pepper. Let it simmer for about four to five minutes on medium-low heat.
7. Garnish with green coriander leaves. It is ready to serve!

Notes:

If you cannot find a can of tomato paste, you may use tomato puree. Blend the tomatoes (3 medium size tomatoes) to make the puree.

Muthiya

Muthiya is an Indian appetizer which may also serve as a snack. The name is derived from the way it is made - the "gripping" action of a hand. They may be cooked and eaten either fried or steamed for the health conscience. Muthiya may be made with a variety of flavors by adding different ingredients. For example, green squash (doodhi) muthiya, rice muthiya, fenugreek (methi) muthiya, cabbage muthiya, spinach muthiya and so on. I made this specific recipe of muthiya with leftover rice and dal. It is a nice way to use leftover food and make another dish for an evening snack or dinner. So here I am sharing this recipe and I hope you will enjoy too!!

Prep time: 10 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

For muthiya dough:

• 1 cup cooked rice
• 1 cup cooked dal (any type of dal)
• 2 to 3 green chilis, finely chooped
• 1 teaspoon minced ginger
• 1/2 teaspoon turmeric powder 
• 1 teaspoon red chili powder 
• 1/2 teaspoon dhana-jeera powder
• 1/2 cup whole wheat flour
• 1/4 cup chickpea flour
• 1/4 cup soji/semolina
• 1-1/2 tablespoon lemon juice
• 3 tablespoon oil
• Salt to taste

For tempering/vaghar:

• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 tablespoon sesame seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon dhana-jeera powder
• 5 tablespoons of oil
• Pinch of hing/asafoetida
• Salt to taste
• 2 tablespoon chopped fresh green coriander leaves for garnish

Directions:

1. First, remove the extra water from surface of the dal (if leftover). Also, remove any curry leaves, kokum and green chili - large pieces that may affect the consistency of the dal.
2. Mix all of the ingredients mentioned under the muthiya dough section in a bowl. Knead to a soft consistency. Add extra water, if needed.
3. Divide the dough into 8 portions. With oiled hands, shape each portion into long cylindrical rolls.
4. Place them on a well-oiled sieve plate in a steam cooker. Steam for 20 to 25 minutes until they are cooked and then let them cool.
5. Slice them into equal 1/4" thick pieces and keep aside.
6. On low flame, heat oil in a pan or kadai. Add mustard seeds and cumin seeds. As they crackle, add hing, sesame seeds and turmeric powder. Then, add the sliced muthiya pieces, red chili powder, dhana-jeera powder and salt.
7. Gently toss and finally, garnish them with fresh chopped green coriander leaves.
8. Serve hot with green coriander chutney, lemon wedges or pickles.

Tiranga Rice

For the special occasion of India's Independence Day, which also happens to be my husband's birthday, I would like to treat you to this delicious and nutritious tricolor rice recipe. To make the three different colors, I use mint leaves and coriander leaves for green, tomatoes for orange (kesariya), and plain white with cashew for white. Hope you enjoy this delicious dish!

Soaking time: 30 minutes
Prep time: 30 to 40 minutes
Cooking time: 20 to 25 minutes
Servings: 4

Ingredients:

1 cup Basmati Rice

For Green Color Rice:

• 1 cup chopped fresh coriander leaves
• 1 cup chopped fresh mint leaves
• 3 to 4 green chilis
• 1 tablespoon cashew nuts
• 1 teaspoon chopped ginger
• 1 teaspoon lemon juice
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 1 tablespoon oil
• Salt to taste

For Orange/ Kesariya Rice:

• 2 medium tomatoes, pureed
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 1 tablespoon oil
• 1-1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste

For White Rice:

• 1 tablespoon oil
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 1 piece star anise/ chakra phool  
• 1 piece Cinnamon stick/ taja/ dalchini 
• 2 piece cloves/ lavang
• 2 tablespoon cashew nuts, chopped
• Salt to taste
• 1 lemon wedge for garnish

Directions:

1. First, cook the rice such that each grain is separate. Spread it on a tray to cool. Once it has cooled a little, then proceed with the rest of the recipe.
2. For orange rice, heat oil in a kadai. Then, add mustard and cumin seeds. As they crackle, add tomato puree, red chili powder, garam masala and salt. Cook until the oil separates from the masala.
3. Take one third of the cooked rice and toss it in with the masala. Check the seasoning, taste, and then switch off the stove. Orange rice is ready.
4. For green rice, put mint leaves, coriander leaves, green chilis, cashews, lemon juice, ginger and salt in a blender. Get a smooth paste consistency by adding a little water.
5. Heat oil in a kadai and add mustard and cumin seeds. As they crackle, add the green paste.
6. Cook for a few minutes until the raw smell is gone. Add another third of rice and mix well. Switch off the stove.
7. For white rice, heat oil in a kadai and add mustard and cumin seeds. As they splutter, add the star anise, cinnamon stick, and cloves. Add cashew nuts, fry for few seconds and then add remaining rice. Add salt and toss the rice. Switch off the stove.
8. Remove the star anise from the white rice for garnish.
9. Arrange the different colored rice as per India's national flag (orange on top, white in the middle and green on the bottom). On the white rice place a lemon wedge with star anise atop.
10. Serve with yogurt and/or any curry.

Aloo Masala/ Aloo Bhaji (South Indian Dish)

Aloo masala (also known as aloo bhaji) is a nice compliment to any kind of dosa. It may be rolled within the dosa or served as a side dish. It is an easy and simple dish to transform your meal. Onions are the only other vegetable added to the potato filling. A dosa without masala is a plain dosa, which may be had with coconut chutney and sambar, but in my opinion you'll enjoy it more with the filling! You may also eat this aloo masala with poori or bread of your choice.

Prep time: 5 minutes
Boiling time: 20 minutes
Cooking time: 10 minutes
Servings: 4

Ingredients:

• 4 potatoes (boiled, peeled and cubed)
• 1 big onion (thinly sliced)
• 1 teaspoon mustard seeds
• 1 teaspoon split urad dal
• 8 to 10 curry leaves(chopped)
• 3 to 4 dry red chilis
• 2 to 3 green chopped green chilis
• 1/4 teaspoon turmeric powder
• Pinch of asafoetida
• 1 tablespoon fresh lemon juice
• 2 tablespoons oil
• salt to taste
• 1/4 cup chopped fresh green coriander leaves for garnish

Directions:

1. Boil the potatoes. When they are soft, drain the water and let cool.
2. Peel and chop the potatoes into small cubes.
3. Heat oil in a pan on medium heat. Add the mustard seeds and urad dal. As the seeds crackle, add dry red chilis, curry leaves and asafoetida.
4. Add the sliced onion and stir fry until they are light brown.
5. Add turmeric powder, green chili, salt and the potatoes. Stir fry for a few minutes and turn off the stove.
6. Add lemon juice and fresh chopped coriander leaves.
7. Serve hot with dosa or poori.

Notes:

If you like green peas and carrots, you may add them. Boil first.

Avocado Salad

It is too hot and you are not in the mood to cook! I get it. We've all been there. Especially, during summertime in New York. If you want to eat something light, then this recipe is perfect for the occasion.  A simple summer salad comprised of tomato, cucumber and avocado. I have also added a lemon dressing and a bit of minced basil, fresh mint leaves and fresh green coriander leaves. This salad is ready in under 10 minutes with no cooking required.

Prep time: 10 minutes

Servings: 4

Ingredients:

• 2 cups tomatoes, chopped
• 1 English cucumber diced (no need to peel the skin)
• 2 avocados, diced
• 2 tablespoons minced basil
• 2 tablespoons minced mint leaves
• 2 tablespoons minced green coriander leaves
• 1/2 teaspoon ground black pepper
• 2 tablespoons fresh lemon juice
• Pinch of sugar
• Salt to taste

Directions:

1. Chop the tomatoes and cucumber and place into a bowl.
2. Cut the avocados in half. Remove the pit from the avocados and scoop out the flesh from the halves. Preserve the shells and chop the avocados into small pieces. Transfer to the bowl.
3. To make the dressing, in a small bowl, add lemon juice, black pepper, salt, mint, basil and coriander leaves. Mix it well.
4. Drizzle the dressing into the bowl. Gently stir to combine with the salad.
5. Spoon the mixture into preserved avocado shells and serve immediately.

Note:

If you like olive oil, you may add two tablespoons of extra virgin olive oil into the lemon dressing and whisk.

Idli

Idli is traditionally eaten for breakfast in south Indian households. It is a savory cake usually 2 or 3 inches in diameter. You may make square idli or round idli. Square idli I usually make for an idli sandwich. You may pick a shape depending on which moulds of idli pan you have. It is made by steaming a batter consisting of fermented black lentils (split urad dal) and rice. Note: this recipe requires substantial lead time prior to cooking.

Soaking time: 3 to 4 hours
Prep time: 15 minutes
Fermenting time: 8 to 10 hours
Cooking time: 40 to 45 minutes
Servings: 4

Ingredients:

• 3 cups parboiled rice
• 1 cup urad dal (split black urad dal)
• 1 cup cooked rice
• 1 teaspoon fenugreek seeds
• salt to taste
• Oil for greasing the mould plates

Directions:

1. Soak the urad dal and fenugreek seeds in enough water for 3 to 4 hours and drain. Soak the rice seperately in enough water for 3 to 4 hours and drain
2. Blend the urad dal and fenugreek seeds together in a mixer until you get the consistency of a smooth paste. Add water, little by little, as required
3. Blend the rice and cooked rice in a mixer until you get a smooth consistency. Add a little water, as required. Combine the dal paste and rice paste together in a bowl and cover. Keep aside to ferment (8 to 10 hours).
4. Once the batter is fermented, add salt to the batter and mix well.
5. Put spoonfuls of the batter into the greased idli moulds and steam for 10 minutes. Take out the idli stands (holding the moulds upright) from the idli pot. Take out the idli from the moulds. Repeat with the remaining batter to make additional idlis.
6. Serve hot with coconut chutney and sambhar.

Notes:
1. You may make idli sandwiches with leftover idli (Check my blog recipe titled, "Idli sandwich"). Or, you may stir fry idli with vegetables.

2. You may also make stuffed Idli with a vegetable stuffing or poatato stuffing.

Idli

Square idli

Served with sambar and chutney