Palak Paneer – A Guest Post by Sowmya of Messy Kitchen Stories

This space has been quiet for some time now. A lot of travelling, family, friends kept me busy. Finally we are back from our long vacation. We ve packed in so many memories in the last 2 months that I am struggling to get beyond my holiday inertia. While I take my time to get back to my old routine, my sweet friend Sowmya of Messy Kitchen Stories happily agreed to share a recipe on my space.



Sowmya was my first friend in the blogoshpere. When I discovered her blog, I was smitten. We got to know each other(virtually of course) and we shared similar interests in food and photography. So it was great to chat about our experiences, doubts.
I am grateful to her for doing this post for me. Over to Sowmya now!
 
Hello all..
Shruti was the first person who emailed me and shared her experiences with me and fascinated  me with her warmth and talks. Always full of curiosity and energy, she was my first friend in blogging world. Her character and personality reflects on her pictures,words and recipes .. so colourful , lively and mouth-watering. I was honoured when she asked to guest post on her blog while she is on vacation .Thank you so much Shruti !!
Now coming to the recipe, Palak Paneer is an indian classical dish comprising of soft paneer cheese in a spinach gravy. It needs no introduction - the quintessential north Indian dish that everyone loves.
 

 

Palak Paneer

Ingredients: (Serves 2)

• 2-3 tbsp of Oil
• 10-15 cloves of Garlic
• 1 tsp of Cumin seeds
• 4-5 Green Chillies, finely chopped
• 2 Medium sized onions, sliced
• 1 Cup of Fresh yogurt
• 1 tbsp of coriander powder
• 1/2 tsp of turmeric powder
• 1/4 tsp of black salt
• salt to taste
• 200gms of cottage cheese (paneer)
• 2 Cups of Spinach (Blanched,boiled and pureed)
• 1 tbsp of freshly ground coriander paste
• 1/2 lemon, squeezed and juiced

Method :

• Wash the spinach leaves thoroughly under running water to remove dirt and stones. Fill a large pot with water and bring to boil. Add spinach leaves to boiling water and allow them to cook for 30 secs,until the leaves turn bright green.Remove the spinach leaves from pot with strainer ,draining the excess liquid. Place the leaves immediately in a large bowl of ice water to stop the cooking process. Drain the excess water and squeeze the excess water out of spinach and puree in a blender and set aside
• Heat oil in a pan on medium high. Once heated, add cumin seeds and finely chopped garlic till slightly light brown.
• Next, Add sliced onions and finely chopped green chillies ,cook until it turns translucent
• Reduce the heat to low, Add a cup of yogurt , coriander powder, turmeric powder and black salt and salt required . Heat on low flame for 3 mins.
• Cut the paneer into cubes and set aside. Always place the cottage cheese in hot water for 10 mins before adding to the gravy. It always helps in softening of cheese.
• Add the pureed spinach to the yogurt mixture and some fresh coriander paste for fresh taste. Check for spices and salt and cook well for 3-4 mins on low flame.
• Add paneer cubes to the gravy and cook for another 1 min and switch off the heat.
• Squeeze some lemon juice over it before serving.

Technorati Tags: paneer,palak,indian,curry,spinach

Kadhi Pakodi - Guest Post by Asha of Food Fashion Party

Have you ever met someone and felt an instant connection with them? As though you've known them for a while? Thats what I felt when I first interacted with Ash. Ash is the author, photographer behind Food Fashion Party where she shares her awesome recipes ranging from healthy salads to indulgent treats. She is a wonderful down to earth and approachable person and is always so reassuring.

I am thankful to her for taking time to post on my blog.

So over to Ash!



Thanks Shruti for giving me this opportunity.

My boys have long list of food they want to learn  from macaroons to a simple south Indian meal.  The best part  of getting the kids to cook is how much fun they have with it and they enjoy eating it without any complaints:) and their compliments are the sweetest.
This is one of those dishes we cook together, one whips the buttermilk when the other mixes for the pakodis, it's a team effort.
I hope you enjoy the simple kadhi(yogurt gravy) as much as we do.
 





Kadhi is a North Indian dish eaten with rotis or rice.  Made with chickpea flour and buttermilk, it's a pretty healthy dish. Pakodi or Fritters are added to the yogurt gravy to make it special.  I used spinach and corn to make it heartier and a bit healthier(well if you consider fried healthy;).  The only thing I've done different is roasted garlic and used that in the gravy, and let me tell you, it makes it so unique keeping the original flavor intact.

KADHI With PAKODI

 

Ingredients:

For Pakodi:
2 cup packed chopped spinach
1 cup corn
1 cup garbanzo bean flour/besan
1 tsp red Chili powder
1 tsp salt
some water to mix this to a thick mixture
Mix all this very well, with water and the mixture has to be thick like a fritter consistency.  Use small icecream scoop to make uniform fritter, fry it on medium high heat and keep aside.

For Kadhi:
1 whole garlic (roasted)
2 cups thick yogurt
1/2 cup garbanzo bean flour/besan
1 cup water
1/2 tsp red chili powder
1/2 tsp garam masala
1 tsp dried meethi leaves
1/2 tsp sugar
1 tsp salt
1/4 tsp turmeric
1 tsp black mustard seeds
1 tsp cumin seeds
some curry leaves
1 tsp vegetable oil

Method:

 
1. Wrap the whole garlic in aluminium foil and roast it in a 400 degree oven for 30 minutes.  Alternatively you could roast the whole garlic over flame very very carefully.  You could also leave it on the grill, but the close the top and grill for 15 minutes.  Once done, remove the meat of the garlic by squeezing the top and you will have some sweet garlic paste.
2. Whip the yogurt well until it reaches a buttermilk consistency.  
3. Add flour/besan and water to the yogurt and beat very well.  Add salt and keep aside for an hour.
4. In a large heavy bottom pan, add oil, add mustard, cumin, curry leaves and let it cook for a bit.
5. Reduce the heat to medium low and add the garlic paste, red chili powder, turmeric, garam masala and fry for 30 seconds, making sure not to burn the spices. 
6. Add the yogurt mixture to the pan and mix it well.  keep stirring the mixture, at all times the temperature of the heat to be medium or low. 
7. The mixture will slowly thicken and let it simmer for 20-30 minutes
8. 8. Crush the dried meethi leaves and add it to kadhi.  Switch of the flame and add the pakodi in it and let sit for an hour before serving and Serve hot with rotis or rice.
ENJOY!!

Technorati Tags: indian,curries,guest post,yoghurt

Easy Mushroom curry with Radish Asparagus Raita

Like eggplants, mushrooms are detested by my husband and my little boy. In fact, hubby would
choose to stay hungry over eating any dish made with these vegetables. I, on the other hand love mushrooms. I can eat them in any form. I am hoping my baby girl would grow up to follow my
tastes.That would strike a balance!




But until then, it means I get to cook and savour them alone. This ‘’curry’’ is one such dish which has been in my drafts for a while now. I make no claims that this is an authentic Indian curry. But is certainly delicious, comforting and easy to make.
I take full advantage of kids not eating this and add some extra chillies to it. The cool raita makes a wonderful accompaniment to it. The walnuts add a lovely crunch. With steaming white rice, it makes a hearty meal.

Mushroom Curry

Serves 1-2

Things you need -

200 gms Mushrooms, washed, and quartered I used mushrooms. Any variety will do.
half a Red bell pepper, sliced
1 medium tomato, chopped
1 small onion, chopped fine
150 ml coconut milk
1 tsp garam masala
2-3 green chillies, slit lengthwise or chopped. Go easy on them if you want a less spicy version
1 tsp sugar
1 tsp salt
1 tbsp + 1 tsp oil
water as required
half inch ginger, grated
2-3 cloves of garlic, minced fine
a few coriander leaves, lemon wedges for garnish

How its done -

1. Heat 1tbsp oil in a pan or skillet. Saute the mushrooms for about 5 minutes until tender. Keep mushrooms  aside.
2. In the same pan, heat a tsp of oil, Add onions and fry for 3-5 minutes on low/medium heat. Add ginger, garlic and green chilli for the last 2 minutes.
3. Add bellpepper and fry for a minute. Add tomato and cook for a few minutes until soft and mushy.
4. Add the mushrooms, garam masala, salt, sugar and mix well. Saute for 2 minutes.
5. Add coconut milk and a bit of water to lighten the consistency if you like.
   Bring to boil and switch off heat. Garnish with coriander leaves.

Radish Asparagus Raita

Serves 2

Things you need -

2-3 spears of Asparagus cut into inch pieces. Discard woody/hard end
2-3 radishes, sliced
1 cup or 250 ml yoghurt
1 tsp salt
1 tsp sugar

For tempering -
half tsp mustard seeds
half tsp urad dal
a few curry leaves
1-2 small dried red chillies, optional
1-2 tsp oil
a few coriander leaves 
1-2 tbsp coarsely crushed toasted walnuts

How its done -

1. Mix the first five ingredients together in a bowl.
2. Heat oil in a small pan. Add red chillies if using and mustard seeds. Once they start to spultter, lower the heat and add urad dal and curry leaves. Take off from heat and pour onto the raita. 
Garnish with coriander leaves and crushed walnuts.

Technorati Tags: curry,mushroom,coconut milk,raita,radish,asparagus

Tandoori Grilled Vegetable Sandwich

Hello friends! How have you all been? This  space has been quiet for some time. Well, Ive been busy having fun and being lazy. No morning rush..no stress..…a true relaxed vacation. Lots of first time experiences ..Little boy busy learning to play cricket …the little girl got her first tooth! A lot of old memories being relived ..the indian monsoon…childhood favourite dishes being savoured. More on that later.
But for now I am sharing a recipe from my drafts which I made a few days before leaving for India.
The tandoori vegetables and paneer add loads of flavor to this sandwich. The coriander mint chutney is a perfect match for the tandoori vegetables. Like the veggie tortila wraps, these too make a great portable meal.

Tandoori Grilled Vegetable Sandwich

Yield - Makes 1 medium sized sandwich

Things you need -

 

Sandwich Bread . I used Ciabatta
1 small zucchini
half a medium eggplant, sliced vertically
200 gms of paneer sliced
1 medium sized bell pepper, sliced
1 small red onion, sliced into rings
few rocket leaves, optional
2 tbsp oil
tomato ketchup, optional
1-2 tsp butter

For the marinade
3-4 tbsp thick yoghurt
2 tbsp tandoori masala powder.  See recipe below.
1-2 tsp red chilli powder
1 tsp garlic paste
salt as per taste

For the mint coriander chutney
handful mint leaves
handful coriander leaves
1-2 green chillies
1 clove of garlic
1 tsp salt
1tbsp lemon juice

How its done -

 

1. Mix the yoghurt, tandoori masala powder, chilli powder, ginger garlic paste, salt in a bowl. Marinade the eggplant, zucchini, bell pepper and paneer slices. Refrigerate for 1-2 hours.
2. Meanwhile prepare the mint coriander chutney by grinding all the ingredients for chutney. Keep aside.
3. Grill the marinated vegetables and paneer slices on a griddle/broiler until done for about 3-5 minutes on each side.
4. Slit the bread into 2. Butter both slices and lightly toast it if you like. Apply the mint coriander chutney and tomato ketchup if using. Place the grilled vegetables, paneer, onion rings, rocket leaves in between the bread slices. Serve with more ketchup if required.

Tandoori masala powder

Recipe loosely adapted from here.

Things you need -

 

half cup dried red chillies
1/4 cup coriander seeds
1 tbsp cumin seeds
half tbsp pepper
half tbsp cloves
2-3 cardamom pods
1 tsp fenugreek seeds
2 inch stick of cinnamon
1 tsp ginger powder
1 tsp garlic powder
half tsp turmeric powder

How its done -

 

1. Mix the red chillies, coriander seeds, cumin, pepper, cloves, cardamom, fenugreek, cinnamon in a pan and roast them on low flame until fragrant. This tales about 2-3 minutes. Take care not to burn them.
2. Grind the roast spices along with the ginger, garlic and turmeric powder in a blender or mixer until smooth. Store in an airtight container.

Technorati Tags: sandwich,snacks,picnic,tandoori masala