Baby Red-potatoes and Pearl-onion Butter Masala

 

One of the items on my to-do list for this week's Fall break was to whip up a New recipe and write it up on the blog site (http://www.thesizzlingpan.com/). Mission accomplished! 😊 Made this super delicious creamy curry with 'Butter masala/Makhani sauce' and Red baby potatoes and tiny pearl onions. 

For quite sometime, I had wanted to make this curry with baby potatoes and pearl onions. I remember my mom making similar curry back in Pune when I was a kid, though she made it with different style of curry. This kind of creamy sauce works great for this curry and made an extra special lunch treat for everyone served along with Parathas and Ghee Jeera rice.

Recipe:

10-12 baby red potatoes, washed

1 cup pearl onions (I used frozen pearl onions)

Butter masala /Makhani sauce:

2 medium onions sliced

2 medium tomatoes chopped

3 cloves garlic

1tsp grated ginger

1/2 cup milk

1/4 cup heavy whipping cream

2 tsp Ghee/ Butter

2 tsp MDH Shahi Paneer masala

1 tsp red chili powder

1 tsp sugar

Cumin, cinnamon stick, Big Elaichi, Kasoori Methi, salt, oil

1) Saute the sliced onion till golden with little oil, Add tomatoes and saute till cooked and slightly browned. When cooled, make into paste with little water, ginger and garlic.

2) Saute the above masala with cumin, cinnamon, elaichi, Shahi paneer masala, red chili powder for few mins till thick on some oil.  Add the milk and cream. Mix and cook further for few mins. Add salt, sugar and crushed kasoori methi. Finish by topping with ghee/ butter.

3) Pierce the baby potatoes on all sides with a knife. Put the baby potatoes in a microwave safe bowl with some water. Microwave for 3 mins to cook partially.

4) Saute the partially cooked potatoes with some oil/ butter. Add the pearl onions and saute gently (make sure they don't break)

5) Add the Butter masala/ Makhani sauce to these sauteed potatoes and pearl onions. Add little water/milk and boil for few mins till potatoes cook fully, but not mushy. Check with inserting a knife to check the 'done-ness' of the potatoes. Finish with more butter/ ghee and kasoori methi.

6) Serve hot along with Naan/ Chapati/Parathas and Ghee Jeera Rice. Enjoy! 😋

"Spinach-Mint" Rice

 During our hour long drive to work..M and I were talking about last nights dinner.She mentioned that she made Spinach Rice for dinner last night...and shared her recipe too.
Thinking about it the next day...all I wanted to do was ...eat Spinach Rice!! The 'green' rice also reminded me of the 'Mint' Rice my friend J's mom made during our college days.
So....I combined them both..to make this amazingly flavorful and nutritious Spinach-Mint Rice! I would totally try this one with brown rice the next time I make it.

Ingredients:
1 Cup Basmati Rice washed and kept aside for 20 mins
1 Cup Spinach leaves
1/3 cup mint leaves
1/4 cup chopped onion
1tbsp oil
1tsp Shah jeera
1/2 tsp minced garlic
1/2tsp garam masala powder
2 green chilies
5-6 whole black pepper
3-4 Cloves
1 bay leaf
8-10 Cashews
Salt
2 cups hot water

 Method:
 1) In 1tsp oil, saute the spinach and garlic till tender.Let it cool. Make it into a paste along with mint leaves and green chilies with 1-2 tsp water.
2) Heat the rest of the oil, add the shah jeera, bay leaf, cloves, black pepper and onions.Fry till onions are translucent.Add the washed rice, garam masala powder and cashews and saute for 1 min
3) Add the pureed spinach+ mint. Mix .Add salt and add the hot boiling water.
4) Let it cook with the lid on till the rice is cooked through.
5) Serve hot along with little ghee, yogurt raita and pickle!!

Gujrati 'Undhiyu'

 The last time we were in Chicago, we had been to the BAPS Swaminarayan temple.The temple is so beautiful and peaceful..I love it there!Another attraction..is their cafeteria..Shayona. It has some super delicious Gujrati Food!
I had picked up 'Methi Muthiya' pack and wanted to try the famous Gujrati speciality "Undhiyu". Since it needs quite a few 'special' vegetables I had to wait a couple week to gather those...but finally...This Delicious meal came to our plates!!
Love how the sweetness from the root vegetables combine with the savory masala ! Truly mouthwatering!I served it along with 'Multigrain wraps'....which are thicker and kind of resemble Roti/ Bhakri.

Ingredients:

Vegetables: Papdi, eggplant, sweet potato, potato is a must! Raw banana can be added too.
I used: 1/2 cup each Papdi, Purple yam (Indian sweet potato), Eggplant(whole baby eggplants can be used), Potatoes, Green harbara, carrots cut up in bite size chunks.
10-12 Methu Muthiya ( I used store bought.But can be made at home-http://www.tarladalal.com/Oondhiya-%28-Gujarati-Recipe%29-602r )
1/2 Cup shredded coconut fresh
1/2 cup shredded coconut dry
1/2 cup finely chopped cilantro
1tbsp Sesame seeds ground into coarse powder
2tsp Lemon juice
1tsp ginger paste
1tsp Cumin-Coriander powder
1tsp Jaggery
1/2tsp Red chili powder
1/2tsp Turmeric
1/2tsp Cumin
2-3 green chilies
Salt
oil
 Cilantro for garnish

 Method:
1) Mix together the coconut, sesame powder, chopped cilantro, cumin-coriander powder,Ginger paste lemon juice, red chili powder, turmeric,salt. Rub/ stuff this masala in the vegetables.
2)Heat up oil in pan. Add the cumin seeds, green chilies. Add the vegetables with the coconut-cilantro masala.
3) Add salt, methi muthiyas, jaggery and little water.Let the vegetables cook till tender.
4) Serve hot along with Roti/ Bhakri

"Mix Daal" + Brown Rice Idlies/ Dosa with Mint-Spinach Peanut Chutney

It is amazing that how a cooking process/ way of cooking changes the same 'batter' into two extremely different textures!! The same batter results into a Crispy thin Dosa and Tender fluffy idlies!
I have experimented with a bunch of variety of Idlies (You can find the recipes here-http://www.my-kitchens-aroma.blogspot.com/search/label/South%20Indian%20Food)....and today I used 3 different daals and brown rice to make this delicious idli-dosa combo lunch!

Here is "E's favorite way to eat dosa..."Topi" Dosa....dosa folded like a hat!

Ingredients:
1.5 cups Long grain brown rice
1/3 cup Urad daal
1/3 cup Moong daal
1/3 cup Chana daal
salt
Sliced carrots(optional) for Idlies

Method:
1) Soak the daals and rice together for 4 hours.
2) Grind into fine paste in a mixie/blender with water to make a semi-thick consistency batter.
3) Ferment overnight till the batter doubles in size ( I pre-warm the oven for 8 mins on the oven 'warm' setting.Then turn the Oven OFF.But the batter in the oven and cover with a lid.OR you can leave the oven light on overnight to make some warmth in the oven and help the batter rise.)
4) Just before cooking Idlies, add the salt, stir gently 2-3 times.Over mixing will result in flat idlies.
5) Spray the idli stand with oil cooking spray. Add sliced carrots(optional), add batter and steam for 15-20 mins
6)Serve hot along with Chutney and Sambar

Dosa
1) Heat a nonstick pan on medium heat.When heated apply oil to the pan with a paper towel.
2) Spread a large spoonful batter thinly into circular shape quickly.
3) Add few drops of oil to the sides.Let it crisp up and turn golden brown.
4) Serve hot along with Chutney/Potato bhaji/ sambar

Mint-Spinach Peanut Chutney

1/2 Cup roasted peanuts
1/2 cup baby spinach leaves
10-12 mint leaves
2-3 green chilies
1/2tsp ginger
1/2tsp cumin
salt
sugar
 In a blender/mixie and all the ingredients and blend into a fine paste with some water.

Chicken Curry....just like my Moms:)

Childhood memories are amazing...a place...a smell...can take you back to your favorite time in childhood. For me, back the, Sunday morning started with "Rangoli" ( Hindi songs playing on the TV)  and then later the aroma of warm spices filling the air...with my moms special blend of spices for the Chicken Curry. Sunday was usually 'non veg' day and chicken was the most frequent Non veg item.

I made this curry the very same way my mom used to make with a little bit of difference here or there...

Ingredients:
2 Cups chicken cut up in small pieces (I used boneless)
2tsp Yogurt
1tsp Chicken curry masala ( store bought/ homemade blend)
1/2tsp red chili powder
1/2tsp turmeric
salt
Marinate the chicken with the above spices and keep in refrigerator for 1/2 hour.
Then cook in pressure cooker for 2 whistles/ or you can cook in the gravy itself and boil longer till tender.

Curry/Gravy:
2 Onions sliced
3/4 cup fresh coconut grated/ or I used 1/2 cup coconut milk+ 1/4 cup dry coconut powder
1 tomato chopped
1tsp Coriander seeds
1tsp Sesame seeds
1tsp Chicken curry masala
1tsp red chili powder
1/2tsp fennel seeds
2 cloves garlic
small piece of ginger
1tsp Shah jeera/cumin
1piece cinnamon stick
1 bay leaf
1tbsp oil
salt

Cilantro for garnish

Method:
1) Heat 1 tsp oil. Fry the sliced onions till golden brown, add the grated coconut and fry till golden. (if using dry coconut+ coconut milk, don't add milk at this point)
2) In a blender add the fried onion+coconut mixture, tomato, sesame, fennel, coriander seeds, ginger-garlic and blend into a smooth paste.
3) Heat the remaining oil, add shah jeera, bay leaf, cinnamon stick and the pureed gravy.Fry for few mins.
4) Add the cooked chicken, rest of the spices,salt and coconut milk. Simmer for 5 mins.
5)  Serve hot along with Chapati/ Rice or my favorite any kind of 'crusty' bread to soak up that spicy curry!!

 

Chole- Saag (Spinach and Chick Peas Curry)

 Weekend comes and goes by so fast...there is hardly much that I can do..as planned by my Foodie brain;) I had planned to bake a apple cake...but the apples are still on the fruit stand and the flour still in the pantry...
However, I managed to make this delicious steaming curry of Spinach and Chole....two of my favorite ingredients and also that made "E" have lunch at breakfast time (because he loved this curry along with his favorite Naan bread:))

Ingredients:
4 Cups Spinach chopped and pureed
1 Cup Chick peas soaked and cooked (I used canned)
1 tomato chopped
1/2 onion chopped finely
1/2 cup milk/ cream
1.5 tsp Corn flour mixed in some water
1tsp Kitchen king masala
1/2 tsp red chili powder
1/2 tsp shah jeera
1/2tsp Garlic paste
1/2tsp sugar
1bay leaf
2tsp oil
1tsp Ghee/ butter
salt

Method:
1) Heat oil in a pan, add the shah jeera, bay leaf, garlic paste and chopped onion. Fry till the onion is translucent.Add the chopped tomatoes and fry till well cooked.
2) Add the pureed spinach, milk and cornflour paste, mix and let it simmer till it thickens a little.
3) Add the rest of the spices, sugar, Chick peas and let it boil for few mins.
4) Add the butter/ ghee, cover and turn off the flame.
5) Serve steaming hot with naan/ chapati or Rice

Maharashtrian "Masale Bhat"

It was a friend’s traditional baby shower and the menu was ‘typical’ Maharashtrian….with Alu (Colocassia) bhaji, Batata bhaji, Shrikhand, Poli, Koshimbir,Papad, Loncha, Varan-Bhat and ofcourse…..Masale Bhat!

Masale bhat is a must have in a traditional Maharashtrian thali. The Rice is flavored with Cloves, bay leaves, coconut, and a bunch of other spices which make up the “Goda masala” ( you can find this in the Indian stores under the brand name KPra or Bedekar). Adding vegetables like green peas, tondala (tindora) etc is optional. This way or the other….it’s super tasty and is complimented perfectly with papad/ pickle and Spiced buttermilk (mattha)!

 

Ingredients:

1 Cup Rice (washed and drained for 20-30 mins)

½ cup green peas/ cut up tindora

2tbsp Peanuts

2tsp Goda masala

1tsp Jaggery

1/2tsp each Turmeric, red chili powder, cumin and mustard seeds

7-8 Curry leaves

4-5 cloves

1-2 small pieces of cinnamon

2-3 green chilies

1 bay leaf

Salt

1tbsp Oil

2tsp Ghee

2 cups Water (Double of the Rice )

Garnish- fresh/ dry shredded coconut, chopped cilantro, cashews, raisins, dried cranberries etc

Method:

11)      Heat up water in microwave/pan.

22)      Heat up oil in a pan. Add the mustard and let it crackle. Add cumin, green chilies, cloves, bay leaf, curry leaves, Veggies, peanuts etc. Fry for few seconds. Add the rice and sauté for 1-2 mins.

33)      Add the rest of the spices and turn the flame to medium.

44)      Add the heated water, jaggery, salt and let it cook till all water evaporates and rice is well cooked. Add ghee and cover with lid, turn off the flame and let it rest.

55)      Serve hot  with a extra teaspoon of ghee!!Garnish with coconut, cilantro, cashews, raisins etc

Ricotta Cheese and Veggie Bhurji

After the last weeks "Kalakand"...all that was left over was few crumbs of the kalakand and half a tub of the Ricotta cheese. The kalakand was long gone....but half of that Ricotta tub was still sitting in the refrigerator. After all the "sweet" overindulgence in Diwali..I hardly could dare to make anything sweet with the Ricotta. So I put my thinking cap on.....and came up with this Spicy Ricotta Bhurji Recipe....and it was worth it!! We had a perfect tasty colorful 'subzi' to go along with rotis for that days dinner.

Ingredients:
14 Oz Ricotta cheese
1/2 onion chopped
1/4 cup chopped Red Pepper
1/4 cup chopped Green pepper
1/4 cup green peas
1tsp Kitchen King masala/ Shahi Paneer masala
1/2tsp Red chili powder
1/2tsp Cumin seeds
salt
oil

Method:
1) In a microwave safe bowl....add the Ricotta. Cook 2 mins. Stir. Cover with loose lid and cook for 3 mins. Stir again. Cook again for 3 mins loosely covered. Drain the excess water. Let the cooked Ricotta cool.
2) Heat oil, add cumin and veggies. Saute till slightly tender.Add the Shahi paneer masala, chili powder,salt and ricotta cheese.Mix.
3) Serve hot along with Rotis/Naan/Chapati

Bharali Tondali/ Stuffed Tindora

A vegetable done in a 'different' way can make a whole lot of difference.Though the vegetable has it's own flavor, the way you treat it and what flavors you complement it with ...will make it into a whole new dish...with a new flavor and appearance!!
Like for example...If you make Spinach...just the way you make "Alu (colocassia leaves) chi bhaji"...the maharashtrian way ...with peanuts,radish,tamarind, jaggery, besan flour etc...it will taste just like "Alu chi Bhaji"!!
So...like we make "Bharali Vangi" or 'Stuffed eggplant' and Stuffed Okra/Bhendi....here is "Bharali Tondali" or Stuffed Tindora!!

Ingredients:
20-25 Tondalis/Tindoras
1/2 cup dry coconut powder
1/2 cup ground peanuts
1tsp Maharashtrian goda masala
1tsp red chili powder (add more for spicier taste)
1tsp jaggery
1/2tsp Tamarind concentrate
1/2tsp sesame seeds
1/2tsp cumin seeds
1/2tsp mustard seeds
1/4tsp turmeric powder
salt
oil
few curry leaves
For garnish- chopped cilantro

Method:
1) Wash, drain and Slit the Tindora 3/4 th way lengthwise in a '+' shape.
2) Mix coconut, peanut powder, all the spices,tamarind, jaggery etc
3) Fill the stuffing in the slit Tindoras.

4) Heat 2tsp oil in a nonstick pan. Add mustard seeds, cumin, curry leaves. Add the stuffed tindoras. Add any remaining stuffed if left over.

5) Fry and cook on medium flame tossing every few minutes until the tindoras are cooked through.
Serve hot with Chapati!

Quick and Super Easy Creamy Tomato- Basil soup

To celebrate the 'dancing' success of our little "Columbus Rockstars" (They rocked the stage... on tunes of "Auntyji Auntyji Get up and Dance" from Ekk mai aur Ekkk tu).....

We took "D' their dance instructor on a lunch treat.'Johnny Carinos' was the place by choice. Mostly everyone opted for the soup/salad and entree option. I ordered the Tomato Florentine soup and Spicy Chicken Flatbread.Yummm Yuummm Yummooo. The creamy tomato soup in the chilly fall weather...just PUUURRRFECCT!!!
Last night, for dinner at "A''s ....made a Super Easy version of Creamy Tomato Basil soup..and SLURPPP...everyone loved it to the last drop:)

Ingredients:
2 cans "Condensed tomato soup"
1.5 cups milk
3tbsp Cream cheese at room temperature
1/4 cup finely chopped onion
1clove garlic minced
1 tsp dried basil leaves
1/4 tsp ground black pepper
1/4tsp red chili powder
1tsp butter
1tsp sugar
Fresh Basil leaves for garnish
salt
Croutons

Method:
1) Saute the onion and garlic in 1tsp butter till translucent.
2) Add the canned tomato soup and milk.
3) Add the black pepper, chili powder, salt, sugar, basil leaves and simmer the soup on low for 3-4 mins.
4) Stir in cream cheese. Mix with a wisk for 5-8 mins, until all the cheese is nicely blended.Or you can use a hand blender
5) Garnish with fresh basil. Serve hot with crunchy croutons!!

"Nutritious and Delicious" - 'Ragidlis' =Ragi Idlis/ Nachani Idlis and Ragi Dosa with Coconut-Spinach Chutney and Sambar

Sometimes,there are some simple things to do....and somehow you have never made them before!! I have made 'Idli's zillions of times and I always have tons of 'Nachani'/ Ragi on hand for little 'A'...but never did I make 'Ragidlis' before!! The other day,'S'  and I were talking about healthy 'grains' and she mentioned to me that she had tried these once before. I just couldn't wait to try these myself!!
These are excellent health food for kids, adults and diabetic patients.
'Ragidlis' were obviously brown/reddish colored and tasted great! The same batter made excellent dosas. 'M' loved the dosa better....it came out crisp just like paper dosa! Sorry the picture isn't that great...but believe me..there was 'crunch' in every single bite!!!

Ingredients:
Ragidlis/ Ragi Dosa
1 Cup urad dal
2 cups Ragi flour/ Nachani flour
salt
1tsp oil
Cooking spray to spray idli molds.

Coconut-Spinach Chutney

 3/4 cup shredded fresh coconut/ frozen coconut
1 cup chopped fresh tender spinach leaves
1 clove garlic
1-2 green chilies
salt
sugar
few drops of lemon juice
Grind all the above ingredients till smooth.
Tempering: Heat 1tsp oil, add 1/2tsp mustard,1/2tsp cumin, pinch of asafoetida.Pour on the chutney.

Sambar:
1 cup well cooked Toor dal  (cook in pressure cooker)
1/2 cup well cooked masoor dal
1 cup cut up veggies- drumsticks, onions, eggplants, zucchini, carrots,cauliflower etc
1 tomato sliced/chopped
2tsp Sambar masala
1tsp red chili powder
1tsp turmeric powder
7-8 curry leaves
1/2tsp mustard seeds
1/2tsp cumin seeds
1/2tsp tamarind concentrate
1tsp jaggery
1-2 red dried chilies
1tbsp oil
salt
1) Heat  oil, add mustard seeds, cumin,red chilies, curry leaves.Add the vegetables and stir for 2-3 mins. Add the sambar masala, turmeric,red chili powder etc. Add the cooked dal and water.
Let it simmer till the vegetables cook. Add tamarind, jaggery, salt etc and boil for another 5-6 mins.

Method:
1) Soak Urad in water for 5-6 hours.
2) Soak Ragi flour in water for 1 hour.
3) Grind the dal into smooth paste. Blend the ragi flour paste in blender couple times.
4) Mix ground up dal+ ragi and let it ferment overnight in warm place.The batter will rise 2-3times.
5) Add salt and 1tsp oil to the batter. Make batter in the Idli molds and steam for 20 mins.

 6) For Dosa: Heat a  non stick pan. Lightly coat with oil. Place a large spoonful batter and make a circle by spreading quickly. Let it cook on medium -low flame. Remove when crisp and done.
7) Serve the Idli/ Dosa hot along with steaming hot sambar and fresh coconut-spinach chutney!!