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SPICED PUMPKIN FRENCH TOAST - PERFECT FOR THE SEASON !


Weather is getting colder these days and there is nothing like having Warm French toast served with butter and drizzled with Maple syrup for Breakfast or Brunch.  Everyone Loves them and like all other French toast it’s easy to make.   Pumpkin French toast tastes so delicious with hint of cinnamon and nutmeg.   Fill your house with the aroma of fresh Pumpkin spiced French toast and enjoy with your loved ones. Perfect for the season!!!







PUMPKIN FRENCH TOAST

Ingredients:

Bread Slices - 8 to 10 (Any of your Favorite bread, it has to be thick slices or even you can use Challah too)
Eggs - 3
Milk - 3/4 cup
Pumpkin Puree - 1/2 cup
Light brown sugar - 2 1/2 tbsp
White sugar - 1/2 tbsp
Vanilla extract - 1 1/2 tsp
Cinnamon - 1 tsp
Nutmeg - 1/2 tsp
Butter for the griddle and also for Serving.
Toasted Chopped Pecans - 1/4 cup chopped
Maple Syrup - for drizzle






Method:

1. In a large mixing bowl, combine eggs, milk, Pumpkin puree, sugars, vanilla extract, spice powders whisk until they are combined well.
2. Now heat the nonstick skillet to medium heat.
3.  Brush the skillet with butter.
4. Dip a slice of bread in the egg mixture flip over to other side too so that it is well coated on both the sides.
5. Put the soaked bread in the skillet, cook for about 3 to 4 minutes flipping in-between (They have to be cooked until they are browned on both the sides).
6. Serve hot with butter and drizzle of Maple syrup topped with toasted and chopped Pecans.
7. Wipe the skillet with the paper towel, brush with the butter and repeat the process for all the breads.
8.  Enjoy warm Pumpkin French toast with butter and Maple syrup with cup of coffee...

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BEST EVER BAKED PUMPKIN DOUGHNUT !

Pumpkin, Cinnamon, Ginger, Pecan, Maple does it sound like fall :)  If all these ingredients are whipped up and baked together, it is absolutely a fall recipe.  Fall is wonderful season of the year if you go  shopping  around the gourmet markets mmm the aroma of pumpkin spice just waft around your nose, definitely you will end up in baking something fresh after your return home.   I am telling you these baked pumpkin doughnuts will be your best ever baked pumpkin doughnuts and you will never look back for different recipe.  These Pumpkin doughnuts are sweetened with Maple syrup with hint of warm spices and studded with caramelized Pecans drizzled with Cinnamon Maple glaze and sprinkled with toasted Pepitas, do you agree why I said you will never look back for any other recipe.  When I did recipe testing we just fell in love with this ... so here it is for you.  Warm up with this delicious and freshly baked doughnuts and wrap yourself in cozy couch sipping hot cup of tea ......heaven!!!  When I was writing this, I wanted to make another batch and enjoy this tasty decadent treat!
 




4. SPICED PUMPKIN SHAKE


BAKED PUMPKIN DOUGHNUT
WITH CARAMELIZED PECAN AND MAPLE GLAZE
Makes : 10 doughnuts 




Add caption
 

Ingredients:
All Purpose Flour - 1 cup
Pumpkin Puree - 1/2 cup
Baking soda - 1/2 tsp
Yogurt - 1/4 cup
Salt - 1/4 tsp
Cinnamon - 1/4 tsp
Ginger powder - 1/8 tsp
Olive oil - 1/4 cup
Maple Syrup - 1/3 + 1/4 cup
Egg - 1

For Caramelized Pecans:
Pecan - 1/4 cup
Sugar - 1 1/4 tbsp
Water - 2 tsp

Glazing:

Maple Syrup - 1 1/2 tbsp
Powdered Sugar - 4 1/2 tbsp
Vanilla Paste - 1/4 tbsp
Cinnamon Powder - 1/8 tsp






Method:
1. Chop the Pecans and dry roast them in a pan until they are warm enough to touch.
2. Bring water and sugar to a boil.
3. Add the roasted Pecans and keep stirring.
4. The sugar will crystallize and then melt into caramel.  Keep stirring until the nuts are nicely caramelized.
5. Let the nuts cool down.
6. Sieve all the dry in a bowl. Add the cooled nuts and whisk slightly.
7. Whisk all the wet ingredients except the yogurt in a bowl till they emulsify together.  Now add the Yogurt mix slightly.
8. Add the wet ingredients to dry ingredient.  Using spatula fold everything together.
9. Slightly Grease the doughnut pan using Olive oil.  Spoon the mixture in the pan.  You will approximately  get 10 donuts, so divide the mixture equally using small ice cream scoop.
10. Bake it in 350 f preheated oven for about 15 to 18 minutes.
11. Cool them in the cooling rack.








Glazing:
1. Mix all the glazing ingredients in a small bowl.
2. It will be in drizzling consistency. If it is thick just add drop of water.
3. Drizzle the way you like in the cooled Pumpkin donuts and immediately sprinkle some Pepitas in the top.. when it cools is sticks the glaze.

Enjoy this moist, yummy Pumpkin Doughnuts in this fall!!! I assure you will love this in every bite :) All you need to do is Bake, Click and send me the picture of your Pumpkin Doughnut!!! Love to share yours in my Facebook page.

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KIDS LUNCH BOX - LEMONY QUINOA WITH BLACK CHICKPEAS AND OKRA STIR FRY !

LUNCH BOX - LEMONY QUINOA , STIR FRIED OKRA, PEACH !

SNACK BOX - BLUEBERRY MUFFIN , BAKED VEGGIE CHIPS (SWEET POTATO AND CARROT)





RECIPE FOR 



LUNCH BOX






SNACK BOX




BLUEBERRY MUFFIN

Ingredients :

All purpose flour - 2 cups
Butter - 4 tbsp  (melted and cooled)
Baking powder - 1 tbsp
Egg - 1
Salt - 1/2 tsp
Lemon zest - 1 tsp
Sugar - 1 cup 
Yogurt - 1 1/4 cup
Frozen blueberries - 1 cup

Method :

1. Preheat the oven to 350 f , line the muffin tin.
2. Whisk the dry ingredient in a bowl.  Whisk egg in the another bowl till they are light colored.
3. Add the sugar to the egg and whisk well until thick and homogeneous.
4. Add the melted butter in 2 to 3 steps whisking to combine after each addition.
5. Add the yogurt until just combined.
6. Add frozen bluberries to dry ingredients and gently toss to combine.
7. Add yogurt egg mixture to the dry ingredient and carefully fold with a spatula until the batter comes together.  Do not overmix.
8.  Divide the batter evenly in the lined muffin cavities.
9. Bake for 25 to 20 minutes until toothpick inserted in center of muffin comes out with few crumbs attached.
10.  Cool them in wire rack .

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KIDS LUNCH BOX - SPINACH QUESADILLA WITH CORN BEAN RED BELLPEPPER FILLING !



LUNCH BOX : SPINACH QUESADILLA WITH CORN BEAN RED BELLPEPPER FILLING, STRAWBERRY AND BOILED SWEET POTATO !

SNACK BOX  :  ROSEMARY PECAN CRISPS WITH BLUEBERRY COMPOTE , SAVORY FRYUMS/CRACKERS !





LUNCH BOX



 SNACK BOX 



 
SPINACH TORTILLA

Ingredients:

Wheat Flour - 3/4 cup
All purpose flour - 1/4 cup heaped
Baking powder - 1/4 tsp
Fresh Spinach - 1 cup
Olive oil - 2 tbsp
Salt - as needed
Warm water for making dough
Little flour for dusting

Method:

1. Clean spinach and blanch them in boiling water for a minute or microwave them for a minute.  The make paste/puree the spinach in the blender.
2. Mix all the dry ingredients in a bowl.  Add oil, pureed spinach and make knead to a smooth dough. Since spinach has water content add water if necessary.
3. Keep the dough aside for 15 to 30 minutes.
4. Divide the dough to 6 to 8 equal balls (I made mini quesadillas).
5. Heat a pan and toast the rolled Tortilla on both side drizzling very little oil .
6. Its enough to toast them slightly on both side, since we are going to toast them again with the filling.




 Note:

1. I have used 3/4 th of whole wheat and 1/4 of all purpose flour , you can always interchange the other way too or even fully all purpose flour or even fully whole wheat flour as well.
2. For Plain Tortillas just skip the spinach part and make smooth dough using warm water.

CORN BEAN AND ROASTED RED BELL PEPPER FILLING

Ingredients:

Frozen or tine corn - 1 cup
Black bean (cooked) - 1 cup
Roasted bell pepper - 1/2 cup chopped to little cubes (I used organic store-bought roasted bell pepper)
Red Onion - 1/4 cup finely chopped
Oregano - 1/4 tsp
Cumin powder - 1/2 tsp
Paprika/chilli powder - 1/2 tsp
Pepper - 1/4 tsp
Cilantro - few finely chopped
Salt as needed
Olive oil - 1/2 tbsp

Method:

1. Heat oil in the pan, add onion sauté till they turn color.
2. Add corn, bean and all other spice powders.
3. After sautéing for few minutes add the bell peppers.
4. Switch of the flame and add chopped cilantro.
5. Let this mixture cool completely.

FOR MAKING QUESADILLA

Ingredients:

Homemade or store bought tortillas
Corn bean and red bell pepper Filling
4 cheese Mexican blend or combination of cheddar and mozzarella - 1 to 2 tbsp of cheese for each tortilla (You can little or more the way you like)
Olive oil for brushing/drizzling

Method:

1. Put a tortilla in a pan, add the cheese slightly and add the topping mixture (1 to 1/2 tbsp) above the cheese on half side of the tortilla sprinkle some cheese again.
2. Now close it using other side of the same tortilla like semi-circle. The cheese melts and they will stick to each other. Do this in medium to low flame, drizzle some olive oil.
3. Using spatula flip to other side very carefully.
4. Do this in low flame until they are browned and crispy on both sides of quesadilla.
5. Once it is done remove from pan before it is cooled cut them using pizza cutter and serve hot sprinkling with paprika and cumin powder.

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KIDS LUNCH BOX - STUFFED MASALA IDLI WITH POTATO FILLING, SEASONED GREEN GRAM !

LUNCH BOX :  STUFFED MASALA IDLI WITH POTATO FILLING, SEASONED GREEN GRAM , KIWI !

SNACK BOX :  PUFFED SWEET RICE ROLLS , DATES AND BAKED VEGETABLE CHIPS !





LUNCH BOX 



SNACK BOX




STUFFED MASALA IDLI WITH POTATO FILLING
 
This is one variation of masala I do for making Potato masala stuffed idli.  Will try to post another variation soon.


FOR IDLI BATTER :

Idli batter - 3 to 4 cups
Mustard seeds - 1/2 tsp
Green chilli and ginger paste - 1/2 tsp
Cilantro - few finely chopped
Oil - 1/2 tsp
Grated carrots - 1
Fried golden Cashew nut for garnish
Curry leaves - chopped few finely


FOR POTATO MASALA STUFFING:

Potato - 2 medium sized
Green peas - 1/4 cup (I used frozen, if it is fresh cook and boiling water and keep it aside)
Onion - 1/2 finely chopped
Green chilli - 2 (make ginger + chilli to paste)
Ginger - 1 tsp finely chopped
Curry leaves few chopped
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Channa dhal - 1 tsp
Asafoetida - 1/8 tsp
Cilantro few finely chopped
Salt as needed
Lemon juice - 1 tsp (optional)
Turmeric - 1/8 tsp
Oil - 1/2 tbsp

METHOD FOR MAKING POTATO MASALA:

1.  Boil potato, remove the skin, roughly mash and keep it aside.
2. Heat oil in a pan, add mustard seeds once it splutters add dhal when it changes color
add curry leaves, onions and frozen peas.
3. Add Ginger and green chilli paste.
4. Now add turmeric, mashed potato, and salt.
5. Mix everything well until they are combined well.
6. Add chopped cilantro and lemon juice.
7. Keep it aside let this cool completely.

FOR IDLI BATTER:

1. Heat oil in a pan, splutter mustard seeds, add ginger and chilli paste slightly sauté, and add chopped curry leaves.
2. Add the mustard seeds mixture to idli batter along with cilantro. Give it a mix and keep it aside.




FOR MAKING IDLI:

1. Grease the Idli Plates, keep the grated carrots and a cashewnut in the center of the each cavity.
2. Pour 1 to 1 1/2 tbsp of batter idli batter above the carrot, keep 3/4 tbsp of potato masala in the middle of the batter.
3. Now again pour couple of tbsp idli batter as usual above the masala stuffing.
4. Steam the Idles for 10 to 12 minutes.
5. Give 2 to 3 minutes of standing time.  Then remove the Idli from the plates the way you usually do.

Serve hot with your Favorite chutneys or Podi's (Spice powder).


SEASONED GREEN GRAM

INGREDIENTS:

Mung bean/Green gram - 1 cup
Mustard - 1/2 tsp
Urad dhal - 1 tsp
Curry leaves - few
Asafoetida - 1/8 tsp
Lemon - 1/2 tbsp
Coriander - few for garnishing
Shredded Coconut - 1/2 tbsp (optional)
Oil - 1/2 tbsp
Salt as needed
Coriander leaves - 1 tbsp finely chopped
Curry leaves few

Grinding :

Ginger - 1 tsp
Green chilli - 2 to 3 (reduce if you do not want very spicy)

METHOD :

1. Soak Mung bean overnight. Pressure cook or cook in a pot boiling water with adding salt. 
It has to be soft but still holds its shape when you press.  (Do not overcook then it becomes mushy which we do not want)
2. Drain the water.
3. Heat oil in a pan.  Add mustard, Urad dhal and curry leaves.
4. Now add the Asafoetida.
5. Add ginger and green chilli paste.
6. Add cooked Green gram, add lemon juice and salt.
7. Add the coconut, mix well until everything is blended well. Garnish with chopped coriander.


BAKED CARROT CHIPS

INGREDIENTS :

Carrots - 2
Olive oil - 1 tsp
Kosher salt - 1/4 tsp
Black pepper or Chilli powder - 1/8 tsp
 
METHOD :

1. Heat the oven to 350°F.
2. Shave the carrots lengthwise into thin strips using a vegetable peeler. Place the carrot strips in a medium bowl, add the oil, salt, and pepper to taste and toss with your hands until thoroughly coated.
3. Place the strips in a single layer on 2 baking sheets do not overlap.
4. Bake for 6 minutes, then rotate the pans between the racks.
5. Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more.
6. Place the baking sheets on wire racks and let the chips cool completely until crisp.   Store in an airtight container it stays good for a week.

BAKED SWEET POTATO
INGREDIENTS :

Sweet potato  - 1 medium ( I used Japenese purple sweet potato you can use any variety of sweet potato)
Olive oil - 2 tsp (I used coconut oil)
Chilli powder - 1/4 tsp (Add more if you want spicy)
Kosher salt - 1/4 tsp
Rosemary - 1/4 tsp chopped (optional)

METHOD :

1.Heat the oven to 375°F.
2. Slice the sweet potato into very thin rounds(I used slicer). Place them in a bowl, add the oil, chilli powder, rosemary, salt and toss with your hands until they are well coated.
3. Place the slices in a single layer on 2 baking sheets—the rounds can be touching without overlapping.
4.Bake until the edges of the chips centers are just golden brown, and the tops are dry to the touch, about 12 to 14 minutes flipping halfway through.
5. Place the baking sheet on a wire rack and let the chips cool completely.
6. Store them in the air tight container. It stays good for a week.

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KIDS LUNCH BOX - BLACK URAD DHAL ADAI / CHEELA WITH MANGO PICKLE !

LUNCH BOX : MINI BLACK URAD DHAL ADAI/ CHEELA WITH MANGO PICKLE, BANANA AND CUCUMBER, CARROT !

SNACK BOX : SAVORY FRYUMS/CRACKERS , ROSEMARY CRISPS/CRACKERS !





RECIPES FOR

1. BLACK URAD DHAL ADAI/CHEELA

2. ROSEMARY CRISPS/CRACKERS 

LUNCH BOX 


 

SNACK BOX 




BLACK URAD DHAL ADAI / CHEELA



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BLACK URAD DHAL / BLACK GRAM ADAI VER II

Black Gram/ Urad dhal adais is one of our Family favorite.  Not only it tastes so good, it is very healthy as well. We do few versions of Black gram adai with little variations in proportions, each one of them tastes very good.  I already have posted one in my blog, this is second one and will try to post another version when I am making. 





BLACK URAD DHAL / BLACK GRAM ADAI
 
Ingredients:

Idli Rice - 3/4 cup
Raw Rice - 1/4 cup
Splitted urad dhal with skin (Black gram) - 3/4 cup
Red chillies - 2
Black pepper - 1 tsp (You can also add 1/4 tsp extra if you like peppery taste)
Cumin seeds - 1 tsp
Curry leaves few
Asafoetida - 1/8 tsp
Salt as needed
Ghee or Oil to drizzle

Ghee taste excellent for this adais.  









METHOD:

1. Wash Rice and soak in water for at least 2 to 3 hrs. (Do not soak Urad dhal, it has to be washed and ground with rice when you are ready to grind the batter)
2. Wash the Black gram and keep it aside.  Now grind the rice with other spices to coarse rawa like texture.  Then add washed Black gram and grind coarsely.
3. Batter can be used immediately for making adai / cheela.  But I would suggest and prefer to grind them 2 to 3 hrs before.
4. Adjust the batter by adding little water to pouring (Still it has to be thick not so thin) consistency.   In a hot skillet pour one ladle full of batter and spread like a pancake or thick crepes.
5. Drizzle tsp of oil/ghee once bottom is done flip to other side. Roast till they are crisp on both the sides.
6. Serve with tsp of ghee or butter on top.  Serve with spicy onion chutney, garlic chutney, Tomato chutney or coconut chutney.






Note:

1. If you are ok in consuming more ghee use it liberally for drizzling and make Crispy adais. It tastes just out of the world.

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ROSEMARY RAISIN PECAN CRISPS / CRACKERS !


Raisin rosemary crackers/ Crisps from Trader's Joe are very addictive and it’s one of our family favorite snack to have with compote and soft creamy cheese or even butter.  When I stumbled on the recipe here I was so overjoyed and tried immediately.  I have made 4 to 5 times couple of years back with variations for my kid lunch box.  But when I started posting lunch boxes in my blog thought of baking this again and here it is...   This is great for holiday treat, gifts and great finger food to entertain friends and family. It tastes great with compote, any creamy cheeses or butter. They are very much addictive on their own.  The combination of Toasted pumpkin seeds, pecan, raisin/ cranberries fresh Rosemary ... It’s totally unbeatable combination.  In this recipe you can use entirely all purpose flour or you can also use 50/50 of spelt flour, rye flour or whole wheat flour along with all purpose flour. This recipe is very versatile, you can substitute your favorite seeds and dry fruits of your choice.  My personal favorite is this combination which I mentioned earlier, but I did try various combinations and everything turned out great.  Each batch of this recipe makes lots of crackers/Crisps. It’s easy to half the recipe, but I never halved the recipe since we all love this a lot I make a large batch and its stores great for several weeks.  Its fall and the weather started to cool down and its great time of the year.  So don't wait it’s definitely a great one to bake in this holiday....





ROSEMARY RAISIN PECAN CRISPS
Adapted from  Dinner with Julie





Ingredients :
All purpose flour - 2 cups
Baking soda - 2 tsp
Salt - 1/2 tsp
Buttermilk - 2 cups
Brown Sugar - 1/4 cup
Honey - 1/4 cup
Raisins - 1 cup ( I substitute with craisins or chopped figs)
Roasted pecans - 1/2 cup ( I sometime substitute with Almonds)
Roasted Pumpkin Seeds - 1/2 cup
Sesame Seeds - 1/4 cup
Ground flax seed - 1/4 cup
Fresh Rosemary - 1 tbsp






Method :

1. Preheat oven to 350° F.
2. In a large bowl stir all the dry ingredients.
3. Add the Buttermilk, brown sugar and honey.  Stir a few strokes.
4. Add the Dry fruits and nuts along with chopped rosemary. Stir just until blended.
5. Divide the batter evenly in 6 mini loaf pans( 4" * 21/2").
6. Bake them to 30 to 35 minutes until the top turns golden brown and a toothpick inserted into the middle of the cakes comes out clean.
7. Remove the cakes and cool them completely.
8. To get neat even slices, freeze the mini loafs in freezer for couple of hours.
9. If you want to bake whole batch you can do it or take couple of loafs and slice it as thin as possible using a serrated knife.
10. Lay them in a single layer in sheet pan lined with parchment paper.
11. Bake the slices for 10 to 15 minutes, flip them and bake it again for 10 to 12 minutes.
12. They should be completely dry to touch and curled slightly at the edges.
13. Some crisps or crackers will be soft in the middle they will crisp up as they cool.
14. Make sure you don't over brown them or burn, keep an eye when they are baking .
15. Cool them completely and store in a airtight container. 





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KIDS LUNCH BOX - CHICKPEAS AND ROASTED VEGETABLE ORECCHIETTE, PARMESAN CRUSTED CAULIFLOWER !

LUNCH BOX : CHICKPEAS AND ROASTED VEGETABLE ORECCHIETTE, PARMESAN CRUSTED CAULIFLOWER AND POMEGRANATE 

SNACK BOX : ORANGE AND GRAPES





LUNCH BOX




SNACK BOX 





RECIPES FOR 

CHICKPEAS AND ROASTED VEGETABLE ORECCHIETTE

Ingredients:

Orecchiette or any pasta shape - 300 gm
Marinara sauce - 1 to 1/4 cup store bought or homemade, I used Homemade) Increase or decrease the sauce the way you like.
Boiled Chick peas - 1/2 cup
Zucchini - 1
Eggplant - 1 medium sized
Basil - few finely chopped (10 to 15 leaves)
Parsley - few finely chopped
Parmigiano reggiano - 1/4 cup
Olive oil - 2 to 3 tbsp
Garlic - 2 very finely chopped
Red Chilli flakes - 1 tsp
Fresh black pepper - for vegetables
Salt as needed




Method:

1. Cut the vegetable to big chunks, drizzle little olive oil, salt and pepper toss and spread them in baking pan lined with foil.
2. Roast them in 425 f preheated oven until they are slightly browned. Stir every 5 to 10 minutes.  This approximately takes 15 to 20 minutes. Once done take it and keep it aside.
3. When this is happening boil water for pasta with little salt.
4. Now heat olive oil in a pan, add finely chopped garlic and red chilli flakes.
5. Add the sauce and 1/4 cup water and add boiled chick peas as well. Let this cook in the sauce for couple of minutes.
6. To this add cooked pasta (al dente), roasted veggies, finely chopped basil and parsley (reserving few for garnish).  Give it a toss until everything is mixed well.
7. Switch of the flame and immediately add the grated cheese.
8. Garnish with remaining herbs.


PARMESAN CRUSTED CAULIFLOWER

Ingredients:

Cauliflower - 1 head
Garlic - 2 unpeeled and crushed
Thyme - 4 to 5 sprigs
Salt as needed
Fresh ground black pepper
Olive oil - 2 tbsp
Parmesan cheese - 1/4 cup



Method :

1. Slice the cauliflower into small florets. Wash , drain and dry in the paper towel.
2. In a bowl add the cauliflower and all the above ingredients except the cheese.
3. Preheat the oven to 425 f .  Spread the cauliflower in baking sheet lined with foil. ( Make sure they are non stick or brush with little oil to avoid sticking)
4. Roast them till you see brown spots here and there. Tossing them occasionally.
5. Now Sprinkle cheese on the top and put back in the oven till the cheese turns light brown in color.

Serve as a side with Pasta, as an appetizer or with the dip.



 




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KIDS LUNCH BOX - VEGETABLE PULAO(VER I), TAWA PANEER TIKKA !

LUNCH BOX : VEGETABLE PULAO, TAWA PANEER TIKKA, PEACH !

SNACK BOX : SEASONED POPPED JOWAR, CHOCOLATE POPCORN BAR, PICKLED CUCUMBER




RECIPES FOR




LUNCH BOX 



SNACK BOX




VEGETABLE PULAO (VERSION 1)

Serves 4 to 5 people

Ingredients:

Basmati rice - 2 cup
Onion - 2 cut lengthwise
Tomato - 1 medium sized
Carrot - 2 chopped as cube are little lengthier
Beans - 20 chopped to 1/2 inch size
Green peas - 1/3 cup
Potato - 1 medium sized (cubed)
Beet root - 1/2 chop same like carrots
Turmeric - 1/4 tsp
Garam masala - 1/2 tsp
Whole spices - Cardamom (2), Cloves (3), Cinnamon (1 1/2 inch small piece)
Water - 3 cups
Mint leaves - few app 20 leaves
Coriander leaves - 1/8 cup finely chopped
Cauliflower - 10 to 15 small florets
Oil - 5 tbsp
Salt - as needed
Lemon juice - 1 tsp

To grind:

Garlic - 4 pods
Green chilli - 5 to 6 (reduce if you want less spicy)
Ginger - 1 1/2 inch piece
Saunf - 1 tsp

Grind the above to coarse paste.




Method:

1. Heat oil in the pressure pan.  When oil is hot add the whole spices, when it pops.  Add the onion sauté till they are slight brown in color.
2. Now add the ground paste till the raw aroma disappear.
3. Parallely wash the rice and keep aside.
4. Now add tomato, they become slightly mushy.  Now add the vegetables except beetroot.
5. Add the chopped mint leaves, turmeric powder and garam masala. Drain the rice and keep it aside.
6. Now add 3 cups of boiling water to vegetable mixture. Add drained rice and salt. Keep the flame in medium.
7. Check for salt and close the pressure cooker lid.  When you see steam coming out...
8. Open the pressure pan top it with the beetroot. Now close with the lid.
9. Keep it in very minimum flame.  Switch off after 10 to 12 minutes.  Do not disturb for 10 to 15 minutes.
10.  Open the lid, add lemon juice and chopped cilantro.  Fluff it up with fork.

Serve it with Raita and Pappad.


Note :

1. Beetroot is added later to avoid the whole rice turning to purple color.
2. I did add Cauliflower the same way along with beetroot.  Because cauliflower tends to get mushy here in US if I add them earlier along with other veggies, I think its because of more water content in the vegetable. So its upto you, do it the way you like.


TAWA PANEER TIKKA


Ingredients :

Paneer - 400gm
Thick Yogurt - 3/4 Cup
Tandoori Masala - 1 or 11/4 tbsp
Chilli Powder - 1tsp (if your tandoori masala is very spicy, then you can skip this)
Ginger - 1/2 inch piece
Garlic - 3 pods
Olive Oil - 1 tbsp
Lemon - Juice from 1/2 Lemon
Kasoori Methi - 1/4 tsp Crushed
Capsicum - 1/2 cu to big chunks
Salt - as needed

To served:

Chaat Masala
Lemon wedges


Method:

1. Cut Paneer to small cubes. 
2. Make Ginger + garlic paste.
3. In a small bowl whisk all the above ingredients.  Add the paneer cubes in the yogurt mixture, toss everything so that paneer is well coated.
4. Close the bowl and keep it aside for couple of hours or even overnight in the refrigerator.
5. Now heat oil in non stick pan arrange the Paneer pieces keeping them in medium flame (Reserving some extra yogurt mixture to toss the bell peppers).
 Roast them by turning the pieces on all sides occasionally. (Do not over roast them otherwise paneer becomes hard)
6. In the same bowl, add the capsicum toss it and roast them in the same pan.
7. Sprinkle some chaat masala along with some lemon wedges.
8. You can also serve with Mint chutney or Mint yogurt dip.

Note:

1. Adjust Spice , salt and sourness according to your preference.


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