Paneer Parathas

Paneer Parathas

The kids are home. It is the summer vacation – One is sick, the other volunteering and the third chilling with me! I am on FB and checking out my updates as I hear “amma, what’s for dinner” queries brewing in the background. I lay my eyes on some mouth watering paneer parathas that our blogger friend Divya or ChefinYou has posted. She is a versatile chef and has many interesting tips on her page, as I did find out clicking on to her blog. I was making karela subzi anyway and I thought this would make a great combo! It does not take beyond 15 minutes for prep time (she was not kidding) and beyond 20 to make about 10 of these delightful parathas. My kids, mother-in-law and hubby loved it. Will be blogging the Karela subzi next. For about 10 partathas Ingredients 2 cups of chakki atta (stone ground wheat flour) 11/4 cups of warm water 1 tsp of salt 2 tsp of oil (I used my mixer to make the dough) For the stuffing 1 cup of cubed paneer 3 green chilies finely chopped 1tbsp of fresh cilantro Method I did as Divya suggested I Soaked store bought paneer in hot water, drain after a few minutes and proceeded to crumble it Knead or use mixer to make the dough soft, yet firm Keep covered until you get the paneer crumbled, salted, and chilies and cilantro added Make lemon sized balls of the dough Roll out into rounds bigger than your palm, as Divya puts it Make a smaller ball of the paneer and place in...
Paneer Tikka Masala in Orange Juice

Paneer Tikka Masala in Orange Juice

There are few Indians and non Indians who dislike Paneer – Not only is it a favorite cheese, but is also versatile in its ability to soak in any and all flavors that it’s infused with. Of course, I would like to try something different with it. So I decide I will marinade in deliciously sweet and sour tangerine juice – I proceed to make fresh juice, dice up some onions, tomatoes, some paneer, and fresh jalapeños. Using a small amount of oil (olive or mazola) I stir fry the tomatoes, onions and jalapeños. I drizzle a tad bit of oil on the paneer and take a table spoon of bread crumbs in a plate and roll the oiled paneer in it, just to keep it from crumbling (ironic to use crumbs to prevent crumbling lol)  Anyhow, I add the paneer to the  stir fry along with salt. Then when everything is browning, I add the orange juice and allow the sizzling to happen. The bread crumbs facilitates the soaking of the juice. Garnish with cilantro and fresh cut jalapeños  – Voila and Ta-dah!  This takes all of 15 minutes to make, cutting veggies included. Enjoy the tantalizing flavors of this dish – they dance on your tongue long after you’re done eating – And that is a promise Your ingredients Orange...
Brussel Sprouts and Peanut Stir Fry

Brussel Sprouts and Peanut Stir Fry

Sometimes, we can underestimate the quantity a certain vegetable can shrink to when steamed/cooked – Such shrinkage happened with the Brussel Sprouts that made the other day – Not enough to feed 2 adults and two perpetually hungry teens – So I did the next best thing – got creative and decided to boil some peanuts and bung it in. Could’ve well created the best combo ever with the baby cabbages. Enjoy this simple and simply delicious curry by itself or with some rasam or even chapatis. Ingredients Brussel Sprouts 1 cup of  raw peanuts boiled 1 tsp of sesame seeds 2 red chilies 2tsp of olive/sesame oil cheese optional Method Dice into 4 and steam brussel sprouts for about 10 minutesBoil peanuts simultaneouslyIn a frying pan, add the oil and splutter the sesame and red chiliesAdd the sprouts and the peanuts along with some saltSprinkle a tsp of water and keep closed and cook for a couple of minutesServe as is or as sideAs an Entree this could be served with freshly grated Cheddar  (extra Sharp) and /or Mozzarella melted or plain Enjoy the goodness of this curry with the greatest...
Potatoes in Peanut & Onion Gravy (Urulai Thiratal)

Potatoes in Peanut & Onion Gravy (Urulai Thiratal)

Let me start by saying this is was a runaway hit with my family. We are blog hopping for Avant Garde Cookies and I was delighted that my first hop in this category was to my blogger bestie, Priya Sreeram’s  blog, Bon Appetite – First thing that struck me as i keep flipping web pages is – How did I miss this? My sweet friend is so — because she is a dessert junkie! She has cakes, and brownies, and all kinds of delicious bakes and scattered in between are her savory/spicy dishes… I loved browsing and rereading some of her wonderfully written posts. I had made a peanut and onion chutney not too long ago which was a super hit too and I thought, hmm, the potato monsters I have in my son, hubby and daughters would love this.  But for adding a few of my favorite tastes, I stayed pretty true to my soul sister’s recipe and we enjoyed this to the last lick with chappatis- Thanks PS for enriching my repertoire with this fab dish. And to really confess, I am not big on potatoes at ll – clearly prefer sweet potatoes to the regular kinds and even I loved it Off to the recipe now Ingredients 8-10 medium sized red potatoes 1/2 can of diced tomatoes (or 1 big beef tomato) 1 huge red onion (or 2 medium sized ones) 1/2 cup of roasted peanuts (without husk) 2 red chilies 1tsp Chennai Curry Powder A pinch of turmeric A pinch of asafetida 2 tsp of olive or other oil Curry leaves, mustard seeds for tempering...
Goat Cheese & Cilantro Spread  (Kothamali Chutney)(East meets West)

Goat Cheese & Cilantro Spread (Kothamali Chutney)(East meets West)

This is a true fusion recipe which brings together the best of the west and the east – Cheese (all kinds) has pervaded the Indian cuisine for a long time now – With this recipe, I bring to you a traditional south Indian chutney made with cilantro and red chilies and other flavors (see recipe below). With adequate spicing, this chutney can easily be blended into a creamy goat cheese to make a fine spread for veggies or crusty warm bread. Another post for Avant Garde Cookies, this is a spread which can be whipped up at short notice Cilantro Chutney Ingredients 4 bunches of fresh cilantro, pre-washed and stems removed 2 green chilies 2 red chilies 1 tbsp urad dal A pinch of asafetida ¼ tsp of tamarind paste (optional) 2- 3 tsp of sesame oil 2 tbsp of water Method Sautee the urad, chilies, asafetida in the oil. Add the cilantro leaves and cook for a few minutes until the water has evaporated. Add the tamarind paste and mix it in well to the leaves. Cool and grind, using very little water For the Spread 1 Ounce of goat cheese 2tbsp of chutney Method Whisk the cheese into the chutney and keep refrigerated until use. Enjoy with raw veggies or over toasted bread or pita or as a spread for a...