Roasted tomato & red bell pepper soup

Its sunday night and i wanted to eat something nice for dinner…which means no south indian or north indian or pasta or pizza…you can see where i am going right… ultimately I decide to make soup, with some bread and sauteed veggies…soup with roasted tomatoes & red bell pepper, sauteed mushrooms & zucchini and muesli bread

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Roasted tomato & red bell pepper soup
Servings
Servings
Instructions
  1. Remove the seeds from inside the tomatoes and slice them into quarters.
  2. Place them skin side down, on a tray directly or on parchment paper.
  3. Sprinkle olive oil and salt and place them in an oven @ 200 degree centigrade for about 45-60 min or till they are a lill charred.
  4. Repeat the same process for the red bell pepper and garlic cloves.
  5. Puree the roasted vegges with some salt and cream.
  6. Serve hot with garnish of your choice..
Sauteed veggie
  1. Chop the zucchini length wise and then into quarters.
  2. Chop the mushrooms thinly and set aside.
  3. Saute the veggies with butter separately, then add salt & chilli flakes according to taste...

Dahi Wale Paneer – A Delicacy

This is something my sis D made some time back…how she came up with a recipe like this..no idea 🙂 ..but kudos to her..it was awesome and though it was to be eaten as a side dish / sabzi..i gobbled quite a bit like a starter.

This is my contribution to Vandana’s : Paneer a delicacy 

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Dahi Wale Paneer - A Delicacy
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In bowl, mix curd, paneer, 1/2 of all powdered masalas, salt, sugar.
  2. Cover the bowl with a plastic cover or foil and let it marinate in a fridge for 5-6 hours.
  3. After 5-6 hours, remove the paneer from the fridge and set it outside at room temperature for 15 minutes.
  4. Heat oil in a kadai, add jeera, ginger - garlic paste, chopped onion and fry them till the paste loses its raw smell and the onion are brown in colour.
  5. Add the marinated paneer to the kadai, the ground whole masalas, bay leaf, remaining powdered masalas to the paneer and cook at low flame with lid closed for atleast 25-30 minutes.
  6. Cook till the raw smell of the spices is gone and the oil seperates out of the gravy.
  7. Once cooked, (switch off the flame) add cream and chopped coriander to the paneer and mix well.
  8. Serve hot with phulkas or like me eat it as it is like a starter 😉

Dum Aloo.

One Saturday D decided to give me and M a surprise and cooked us a delicious lunch… yumm it was..and it was potato – lecious

This is my entry to Sia’s “Ode to Potatoes” ode-to-potato.jpg

and DK’s ” Potatoes Feast” potato-feast.jpg

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Dum Aloo.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Par boil the potatoes , prick them a couple of time with fork anddeep fry them till they are golden brown in colour.
  2. Once the potatoes are fried, take them out on a tissue paper and remove excess oil...
  3. Heat oil in a pan and add jeera and the whole ground spices. Lightly saute them a min on low flame...
  4. To this add the ginger-garlic and onion paste and saute it till the paste is light brown in colour.
  5. Puree the tomatoes and add them with the onion paste.
  6. Let the tomatoes fry nicely till it leaves oil in the corners of the pan.
  7. Add the masala powders, salt and saute.
  8. Grind the cashew and khus khus into a fine paste and add it to the tomato mixture.
  9. Add a little water to maintain the consistency and cook till the raw smell of the cashewnut paste is lost.
  10. Add the 1 cup water and get it to a gravy consistency.
  11. Add the fried potatoes to this and cook it on " DUM" for 1/2 hour...
" DUM Cooking" :
  1. Make dough with wheat flour ( enough to make 2-3 balls)
  2. Heat a dosa / chappati tava and place the pan with the sabzi on top of it.
  3. Roll the dough into tubes and seal the space between lid and pan. Cook on low flame...
  4. The Dum aloo is said to be ready when the dough gets cooked completely (this takes approx 30-45 min)
  5. Open the lid and add the cream and mix well.
  6. Garnish with chopped coriander and serve hot with hot rotis / chappatis

Muttar Paneer

This is my way of preparing Muttar Paneer. A simple sabzi to go with phulkas or rotis

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Muttar Paneer
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Ingredients
Servings
Ingredients
Instructions
  1. Puree the onions and tomatoes seperately and set aside.
  2. Heat oil in a kadai, and add ground masalas and ginger-garlic paste.
  3. Once the paste loses the raw smell, add the onion puree and saute for 2 mins.
  4. Add the tomato puree and saute for some more time. At this stage also add the muttar
  5. Add the other masala powder and salt and cook for 2 mins
  6. Once the purees are cooked and dont have the raw smell add the paneer cubes
  7. Cook the whole sabzi on low flame and cover it with a lid for 2-3 mins
  8. Remove the sabzi from the flame, add the cream and garnish with corriander leaves.
  9. Serve hot with phulkas or rotis...

Creamy pasta with vegetables

Last week made a pasta preperation…made according to D’s guidelines…simple and yet delicious and does not consume much time

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Creamy pasta with vegetables
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cook the penne pasta till al dente and after washing it in cold water set aside (While cooking the pasta always add some oil and salt)
  2. Take a pan, add butter and cook the diced vegetables in it.
  3. Once the vegetables are cooked, add the pasta to it, add salt and mix well.
  4. Add chilli flakes, oregano, rosemary etc and cook for 5 more minutes
  5. Add the cream, mix well and let it simmer once. (if the pasta looks very thick, one could add some milk to get it to the right consistency)
  6. Serve hot...
Recipe Notes

As a variation one could also add garlic while sauteing the vegetables...

Malai Kofta

Sunday….what is the first thing that comes to ones mind…for me it is leisure, good food and rich food…This sunday D (my lil sis) decided to make Malai Kofta…a very north indian preparation, rich with cheese, cottage cheese and cream…she put lot of effort and the end product was just awesome…well me, i was in charge of making chappatis….so here we go, the recipe of malai kofta (Stuffed cottage cheese dumplings in a creamy tomato gravy).

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Malai Kofta
Servings
Ingredients
For the potato mixture
Gravy
Whole masalas
Servings
Ingredients
For the potato mixture
Gravy
Whole masalas
Instructions
To make the kofta
  1. Mash the boiled potato and add all the other masala ingredients, salt and the maida and keep aside.
  2. To make the cottage cheese dumplings, mash the cottage cheese and cheese nicely.
  3. To this mixture add the other ingredients and roll them into small balls.
  4. Fill the cottage cheese dumplings inside the mashed potato mixture and make bigger dumplings.
For the gravy
  1. Soak the cashew and poppy seeds seperately in water for 1/2 an hour.
  2. Drain the water from the poppy seeds and grind it with the onion to a paste.(Add a little water to help in grinding)
  3. Grind the cashew into a smooth paste and set aside. (Add little water to help in grinding)
  4. Take in a kadai and once the oil is heated, add jeera, once the jeera starts spluttering, add the ginger garlic paste and saute
  5. Add the onion mixture and the ground masala to it and saute till the whole mixture is light brown in colour.
  6. Add the tomato puree and cook for 5 mins. Add all the masala powder,salt and cook.
  7. Add the cashew paste and let it cook till the time that the cashew paste looks cooked.
  8. Add water (1 cup)and let it simmer for some time...
  9. Add the cream and lots of corriander and bring the whole gravey to a boil.
  10. To make the whole preparation...add one tsp of ghee / clarified butter
  11. Place the kofta in a serving bowl and add the gravy to it and serve hot with chappatis..