Paneer paratta

I get fresh paneer from a vendor near my home. It's so fresh and has a crumbly texture to it, quite similar to home-made paneer and very unlike the perfect squares of packaged processed paneer that you get on store shelves. I was sure to put it to good use.  Hubby dear said paneer paratta .

So, paneer paratta it was.

 
This paratta tastes great by itself. It does not need any heavy gravies to accompany it. The best side-dish would be a light raita or pickles. An easy high protein meal, but paneer has high fat content too :(

 Ingredients for paratta dough: (makes 10)

• Whole wheat flour - 3 cups
• Olive oil - 2 tspns
• Salt - 1tspn
• Water - as needed

For filling :

• Grated or crumbled paneer - 200 gms
• Onion - 1 medium (finely chopped)
• Green chilies - 3-4 (finely chopped)
• Coriander leaves (finely chopped) -  5 tbspns
• Garam masala - 1 tspn
• Salt - to taste

Directions for making dough: 

• Mix salt and flour.
• To the flour, add oil and enough water . Knead to a soft, pliable dough.(Knead for about 5-8 mins)
• Make a ball of the dough, cover and keep aside for 15-20 mins.
• Divide the dough into 10 equal sized balls.

For the filling: 

• Combine all the ingredients in a bowl and mix well. Keep aside.

Directions for making the stuffed parattas:

• Flatten and roll out each ball of dough to about 2 inch diameter.
• Place a tbsp of the filling in the centre. 
• Cover the filling by gathering the edges and making it into a pouch. 
• Press and roll out ,using little flour, into a small round parathas. (these 4 steps are portrayed in my collage)
• Cook the parattas on a hot tava, using little olive oil. Cook on both sides, till brown spots appear.
• Serve hot.

Banana fritters/ Pazham pori

Today, I'm going to confess my weakness. When we used to travel to Kerala for our vacations, the train journey was what we looked forward to. Not for anything else, but the banana fritters sold at the Shornur and Palghat stations. They are called pazham pori literally meaning banana fry. Oh boy, were they delicious!  
Hence, here I am, shamelessly admitting to eating unhygienic, Indian railway station food. I confess to still loving them, but, don't eat them at the station anymore, as I prefer homemade.

 

When I first made these fritters at home, a few years ago, I did a shabby job. (I'm sure that it is all in the game for beginners). When I dipped the sliced bananas in batter and fried them, most of the fritters had extensions, which I used to call hands, legs and fingers and they almost looked like tadpoles. But these days I do a better job and make a batter of better consistency. 

This snack is made rarely at home, since it involves deep frying. So, this treat is thoroughly enjoyed as it is an occasional one. It is a great tea-time snack and a wonderful comfort food for the  monsoons.

Ingredients: (Makes 6 fritters)

• Ripe plaintains (nendran) - 2
• All purpose flour - 3/4 cup
• Salt - a pinch
• Sugar - 1 tspn
• Turmeric powder - 1/2 tspn
• Water - 1 cup
• Oil - for deep frying.

Directions :

• Heat oil in a deep pan to a temperature of 375°F.
• In the mean time, make a batter with the flour, sugar, salt, turmeric and water. Whisk well to avoid lumps.
• Peel and slice each plantain lengthwise into 3 pieces.
• Dip each slice in batter separately and deep fry till golden.

Chicken sandwich with red pepper relish and guacamole

Let's talk sandwiches today. I wonder why I never run out of ideas to make sandwiches. Maybe because I love them so. For this one, I shallow fried a spicy chicken breast in olive oil, made a relish of red peppers and caramelized onions,made guacamole (Click here for guacamole recipe) and to top it all grated a bit of sharp cheddar cheese. After all this work I was not going to ruin it by using plain slice of bread. So, I got a good crusty white bread , which is a rare sight in my home. I always opt for healthy whole wheat bread. But, once in a blue moon, it's fine to use white bread.  Right? 

Assembling was fun and I just kept piling layers and layers on. First, I slapped on some creamy guacamole. Then the relish went right on, then the chicken and then the cheese. No butter on this one. This sandwich makes for a good lunch or dinner :). For us it was weekend brunch.

Ingredients: (serves 2)

• Good, crusty, long white loaf like ciabatta or baguette
• Red pepper - 1
• Onions- 2
• Dried oregano - 1/4 tspn
• Garlic - 2 cloves
• Olive oil - 2 tbspns
• Garlic paste - 1/4 tspn
• Chicken breast - 1 pc
• Paprika powder or Kashmiri chili powder - 1 tspn
• Garam masala - 1/4 tspn
• Guacamole - 1/2 cup (Click here for recipe)
• Sharp cheddar - to taste
• Salt - to taste

Method:

• Cut chicken breast lengthwise into 2.
• Marinate with chili powder, garam masala, garlic paste and salt for an hour.
• Shallow fry the chicken in 2 tbspns olive oil. Set chicken aside. Reserve the oil for making relish.
• Now, for the relich, slice onions and red pepper.
• Chop garlic finely.
• Saute garlic in the reserved olive oil. Add onions and peppers and saute.
• When slightly caramelized and golden, add oregano and salt.

Assembling:

• Slice the loaf horizontally. 
• On lower half, slather some guacamole.
• Add the onion-pepper relish.
• Top with chicken and finally grate some cheese on top. 
• Close sandwich and enjoy.

 

Potato Stew

 HAPPY ONAM everyone.

Posting the recipe for a kerala-style potato stew. This stew is usually served with appam and it is also served as an item on the sadhya ela (authentic kerala lunch) . I make my stew in a pressure cooker and I feel it is the easiest way to go about, without consuming much time. Very easy recipe.

Ingredients: ( serves 4)

• Potatoes - 4 medium (each cut into 6 pieces)
• Onions - 2 (sliced)
• Ginger - 2 tbspns (chopped)
• Green chilies - 3 (slit)
• Curry leaves - 1 sprig
• Pepper corns -  1 tspn
• Coconut milk - 200 ml
• Water - 2 cups
• Coconut oil - 1 tspn (optional)
• Salt - to taste

Directions:

• In the pressure cooker, take 100 ml of coconut milk and add the water

• Add the potatoes, onions, ginger, chilies, pepper corns and salt

• Cook for 3 whistles and turn off the heat.  

• When the pressure has released from the cooker, open it and add the remaining coconut milk, curry leaves and coconut oil and simmer for 5 mins.

Here are some recipes which you might find useful this onam.

Sambar

Moru kootaan

Avial

Cabbage thoran

Chammandi 

Sambaaram

Paruppu payasam / paruppu pradhaman

Ela ada

Easy trifle pudding

This has been in my draft for almost a year now. It is a trifle pudding recipe. I made this when my cousins came over for a meal. Actually, I had made a plain vanilla cake at home then.( Click here for plain cake recipe) But, I did not want to serve the same boring thing. So, I thought a trifle pudding would be more fun for a change.

The layers in the pudding were vanilla cake topped with a banana custard. Then came a layer of cranberry jelly. Then some slightly sweetened whipped vanilla cream and then some chocolate-cream-cookie crumbs. These layers were repeated.

 

Ingredients:

• Bourbon cookies - 6-8 (optional)
• Plain vanilla cake - 1/2 kg ( click here for recipe )
• Cranberry jelly - 4 cups ( recipe below)
  
• Custard - 4 cups ( made according to box directions)
  
• Chiquita banana -1
• Heavy whipping cream-  1/2 cup 
• Powdered sugar - 3 tspns

 Method for making cranberry jelly:

• In a pan heat 1/4 cup of water and 1/4 cup cranberry juice.
• Add 3-1/2 tspns of gelatin. When the gelatin has dissolved completely, turn off the heat. Add the remaining cranberry juice and stir. 
• Cool and let set in the refrigerator for 3-4 hours.

Making banana custard and whipping cream:

• Make custard according to package directions
• When it is cool, add slices of Chiquita banana to the custard stir gently. 
• Refrigerate.
• In a clean bowl, whip cream to stiff peaks with powdered sugar. Let cook in the refrigerator.

Assembling: 

• In the serving dish layer some slices of cake.
• Pour 2 cups of banana custard on the cake layer.
• Then spoon some jelly as the next layer.
• Then add dollops of the sweetened whipped cream.
• Crush some bourbon cookies and make this the next layer.
• Repeat these layers again.
• Serve cool

Sprouts salad with pomegranate

Yum, yum and yum is all I can say about this salad.

Green gram sprouts (Moong sprouts) are super yum and easy to make at home. Wash and soak a cup of green gram in water overnight. Next morning, discard excess water and tie the gram up in a wet cloth for about 12-16 hours. Your green gram sprouts are ready.

The dressing was a simple mix of lime juice, salt and powdered cumin. The ruby-like pomegranate seeds added sweetness. This salad is a power house of protein and anti-oxidants. 

Ingredients: ( serves 2)

• Green gram sprouts - 1 cup
• Pomegranate arils - 1 cup
• Onions - 1/2 of a small onion
• Tomatoes - 1 medium sized
• Green chilli - 1
• Coriander leaves - few sprigs
• Lime juice - from 2 limes
• Powdered cumin - 1/4 tspn
• Salt - to taste

Directions:

• Finely dice onions, tomatoes and chillies. 
• In a mixing bowl add all the ingredients and toss.
• Serve immediately.

Tip :

• Grated carrot also can be added to this salad.

Pistachio cardamom orange cake

The best thing of being or living in India is that, I can go home whenever I feel like it and our family can visit us often too. That is a real blessing.

My sister and nephew visited us and I made this cake for them.

     

It was a nice pistachio cake which was infused with cardamom. A handsome quantity of pistachios were ground and added to the cake. Orange zest rendered that zing . The orange flavor came through so well. Cardamom powder does the job of  giving a good aroma to the cake. So there is no need for vanilla in this recipe.

 

What I loved most about the cake was that when I cut a slice, the orange and green specs  from the zest and the pistachio were vividly visible, which made it look so beautiful. This cake was a smash hit at home. It lasted 2 days and not a crumb was left.

Ingredients:

• Pistachios -1-1/2 cups(unsalted, shelled and toasted )
• All-purpose flour - 1-1/2 cups
• Baking powder - 2-1/2 tspns
• Cardamom powder - 1 tspn
• Salt - 1/4 tspn
• Whole milk - 1 cup
• Unsalted butter - 1-1/2 sticks (at room-temperature)
• Sugar - 1-1/2 cups
• Eggs - 4 large or 5 small
• Grated orange zest - 2 tspns

Method:

• Arrange oven rack in middle position and preheat oven to 350°F or 180°C. Line a  9-inch-diameter round cake pan withparchment paper. 

• In a bowl, mix flour, baking powder and salt and sieve 3 times or mix well.

• Add cardamom powder and mix well.

• Using food processor, pulse pistachios until  ground, about 40 seconds. (Do not over process it to a fine powder ).

• Add the ground pistachio to the flour mixture and mix well.

• In large bowl using electric mixer at moderate speed, beat together butter and sugar until light and fluffy.  

•  Add eggs one at a time, beating well after each addition. 

•  Reduce speed to low and flour mixture and milk alternately in 3 batches,  beginning and ending with flour mixture and beating after each addition just until combined. 

• Add orange zest and mix until just combined.

• Spread batter evenly in pan and bake for 35 mins, until wooden skewer inserted in center of cake comes out clean. 

• Remove from oven and cool the cake in the  pan  for about 10 minutes, unmold cake and let cool on a rack.

Penne in marinara sauce with spinach and mushroom

 I have been so engrossed in revamping my web page that I forget my meals. It is such a fantastic learning experience for me, that I feel so irritated to move away from my laptop to even cook. Now that mommy dearest has left, I hurry to make quick meals. That way, I can spend more time trying out nerdy stuff that can give my blog a new look .

So the easiest meal I could think of for this day was pasta. Hubby always wants veggies included in his meals. Hates carbohydrate-only meals. So, I think...................Penne with veggies in a marinara sauce. This he really  loves and so it is a win-win situation. Very easy for me to cook and meets his requirements too. It needs less prep time in the kitchen. 

To this day, I make a mean marinara sauce. Marinara is a sauce made from tomatoes, onions and herbs.

I learned to make good marinara sauce from my friend Katrin,  when we lived in Germany. She was gracious enough to let me in on 3 secrets to the most delicious and flavorful pasta sauce. As you read on you will know what they are.

It is essential to use a good, extra virgin olive oil to make a good sauce.
I have added spinach and mushrooms to my pasta sauce because I love the combination of these veggies with my pasta . Hmmmm! I just remembered that I could tell you something about mushrooms. There is a trick to know if your mushrooms are fresh or not.

Freshness of mushrooms can be seen and felt. They should look a healthy white, plump and firm to touch . But more than anything, mushrooms should always be closed at the bottom near the stalk. If they are open and show brown veins it means they are not very fresh. But, this doesn't mean that they are bad or unusable,  but, it is always better to buy closed mushrooms, which means freshness intact.

Now, here are the 3 little secrets to a good pasta sauce :

1.  Add tomato paste to the sauce.
2. Add a splash of good red wine.
3.  Let the sauce simmer for atleast 25 mins, but at best 30-45 mins.

Some people as scared or wary of using wine and alcoholic beverages in their cooking. But fact is, that the alcohol evaporates in the cooking process and leaves only a hint of the wine back.

 

I have used ripe, country tomatoes in my sauce beause they disintegrate easily into the sauce while cooking.  

Ingredients: (serves 2)

• Penne pasta - 2 cups (cooked as per package instructions)
• Olive oil - 2 tbspns
• Onions - 2 (sliced)
• Garlic - 10 large cloves
• Tomatoes -5-6 (cut in halves)
• Sun-dried tomato paste - 2 tspns
• Chili powder - 1/2 tspn
• Sugar - 1 tspn
  
• Salt  to taste
• Water - 2 cups
• Wine - 1/4 cup (optional)
• Mushrooms - 5-6 (sliced)
• Spinach - 1 small bunch (chopped)
• Dried oregano -  1/2 tspn
• Basil - 5-6 leaves (chopped)
• Parmesan cheese - Optional ( I did not use it)

Method:

• Heat olive oil in a pan and add garlic and onions. Saute till transparent.
• Add tomatoes and sun-dried tomato paste. Saute well.
• Add chili powder, salt and sugar. Saute for 2 mins.
• Add water and wine and cover and simmer for at least 30 mins. 
• Stir the sauce occasionally (about every 10 mins)
• Add mushrooms. Cover and cook for 6-8 mins.
• Add the spinach and cook for 2-3 mins
• Finally, add the herbs and serve with the penne.
• Grate a little parmesan cheese over the plate after serving. (optional)

 

Mom's sun-dried tomatoes

 

In the USA, I did not find the opportunity to make homemade sun-dried tomatoes, because, there just wasn't enough sun. Another reason was that we stayed in an apartment. So, I always had to opt for making oven-dried tomatoes. 

But now, in India, it is opportunities galore. The sun just shines and shines and shines. Especially, in my home-town. So, I asked mommy-dearest to sun-dry some tomatoes for me. And voila, beautiful sun-dried tomatoes.

Mom has come over to stay with us for a while and she has brought me some of these wonderful homemade sun-dried beauties. She had to dry about 10 kgs. of tomatoes to make me 1.5 kgs of dried tomatoes. She said that they dried in 4 days, so, just imagine the  heat.

Sun-dried tomatoes have an intense tomato flavor to them. It has that zing as well as a hint of natural sweetness.

 I chop these tomatoes and use then as toppings for pizza. That's  yummo! They work well in salads too.

I make a paste of these tomatoes to make my own pizza and pasta sauce.

To make sun-dried tomatoes.  All you need is some ripe tomatoes and salt. Cut each tomato into 5 slices and lay them out, in a single layer, on a large tray to dry. Sprinkle a dash of salt on them and cover with a net to keep dust and insects at bay. 4 days in the sun and the tomatoes are ready.

To make my tomato paste, I blend the sun-dried tomatoes in a grinder jar with a splash of hot water. Simple and yummy.