Chicken Chili

Red Onion - 1 big
Jalapeno - 1
Oil - 1 tbsp
Red chili flakes - 1 tsp
Garlic cloves -3
Red/Green peppers - 1
Crushed tomatoes - 11/2 cups
Cooked Red kidney beans - 1 cup
Ground/Finely chopped chicken - 1 cup
Chili powder - 1 tbsp
Cumin powder - 1 tbsp
Instant Coffee powder - 1 tsp
Salt - to taste
Chipotle peppers in adobo sauce - 2 (optional)
Chopped Cilantro - 1/4cup
Sour Cream - to garnish

In a pan, heat the oil and saute the chili flakes, chopped onion, Jalapeno bell pepper and garlic. When soft, add the chicken and the spices (chili powder, cumin powder, salt, coffee powder) and  saute till cooked through. Add the crushed tomatoes, beans and add a cup of water/stock. Simmer and cook for 15 minutes. Add the Chipotle peppers if desired. Garnish with chopped cilantro, sour cream and chopped onion and tomato. Serve hot.

Breakfast Casserole

Eggs - 6
Skim milk - 1/4 cup
Red Pepper - 1
Broccoli florets- 1/2 cup
Mushrooms - 3
Black pepper - 1 tsp
Red chili flakes - 1 tsp
Salt - to taste
Cottage cheese - 1/2 cup (Optional)

Finely chop the vegetables of your choice and saute on low heat until soft. In a bowl, beat the eggs with milk, salt and pepper. Add the veggies, and mix well. Wash the cottage cheese and strain the curds. Add to the batter and mix. At this point, add any additional cheese or toppings of your choice.  Pour the egg mixture into an oven proof dish. Pre-heat the oven to 400F and bake for about 30 minutes, until the center is firm. Remove, cool and cut into 6 servings. This dish be stored in the refrigerator. Just reheat one portion in the microwave for about 40 seconds. 

Cilantro Hummus

Cooked chickpeas - 2 cups
Green Chilis/Jalapenos - 2
Garlic - 2 cloves
Cumin - 1 tsp
Cilantro - 1 bunch
Lemon Juice - 1 1/2 tbsp
Salt - to taste
Olive Oil - 1 tbsp
Water - as required

Blend all the ingredients above with required amount of water until smooth and creamy. Drizzle with some olive oil and serve as a dip or a spread.

Roasted chicken with Brussel Sprouts

Chicken Breasts - 3
Marinade for Chicken:
Oil - 1 tbsp
Red chili powder - 1 tbsp
Grated Ginger and Garlic - 1 1/2 tbsp
Soy Sauce - 1 tbsp
Lemon Juice - 1 tbsp
Salt - to taste

Brussel Sprouts - 1 lb
Salt and Pepper to taste
Oil - 1 tbsp

Marinate the chicken breasts in the marinade for 2 hrs. The easiest way to marinate meat is to add the meat and the spices to a large ziploc bag, seal and mix in the bag. Toss the brussel sprouts with salt, pepper and oil. Pre-heat oven to 400F and spread the chicken and vegetables on a baking tray covered with silver foil. Use a non-stick spray or some oil to prevent them from sticking. Bake for 35 to 40 min, until the chicken and the vegetables are cooked through. Check on them and turn them midway, to ensure even cooking.The star in the dish are the sprouts. They are crisp on the outside and tender on the inside. Baking brings out the best flavor from these mis-judged vegetables.

Mediterranean Veggie Sandwich

Roasted veggies are the key to this flavorful sandwich. Roasting them in the oven is time consuming and grilling them on an indoor grill is an easier and quicker option. The only downside would be cleaning the grill after the job's done. However, I think this sandwich is worth the trouble. I used eggplant, Zucchini and red peppers. Any creamy spread or a pesto would work here. Fresh mozzarella and basil would would be a welcome addition, but I didn't have either of them on hand. You can add them to elevate the taste and texture.

Mini loaves/crusty bread rolls - 2

Creamy cheese spread - 2 tbsp

Pesto/Green chutney - 4 tbsp

Small eggplant - 1

Zucchini - 1

Red/Yellow Pepper - 1

Red Onion - 1

Tomato - 1

Salt and Pepper - to taste

Oil - 1 tbsp

Thinly slice the vegetables and toss them with salt, pepper and oil. Pre-heat the grill and grill the veggie until they are tender. Alternately, roast them in a pre-heated 400F oven for 30 to 40 min. Slit the rolls and grill them. Spread the cream cheese and pesto on each half of the grilled rolls. Layer the vegetables and top with mozzarella cheese or some crumbles feta cheese. Serve with dill pickles and chips.

Pear Orange and Mango preserve

This is such an easy recipe. It tastes so much better than the store bought jam, and it tastes really fresh. You can use any fruit you have on hand to make the fruit preserve. Apples, berries, peaches,plums. I had a couple pears, oranges and some mango pieces. It takes very little effort, and yields a lot of preserve too.

Pears/Apples - 2
Oranges - 3
Mango - 1
Cinnamon stick - 1
Sugar - 1 to 1 1/2 cups

Peel and finely chop the fruits. I chopped them using a food processor. You can use a mixie, but they should not be too smooth.The fruit needs to have some texture. In a pan, add the fruit pulp, sugar, 1/2 cup water and a cinnamon stick. Cook on a medium flame, until it thickens and the fruit is cooked. It takes about 30 to 40 min. I used 1 cup sugar, but you can use more if you like it sweeter. When you are happy with the consistency, remove and cool. Store in a air tight jar.

Shredded Mixed Veg Fry

I love my new food processor, and this is one of my favorite dishes to make using the processor. The cabbage and the carrots are shredded really thin. The best part is, greens like spinach, parsley or cilantro are chopped really fine, without turning into a mush. 

Onion - 1 small

Green chilis - 5 to 6 (More if you like heat)

Ginger - 1 inch

Garlic cloves - 4 

Cabbage - 1/2 head

Carrots - 3 medium

Capsicum - 1

Spinach leaves - 3 cups

Cumin seeds - 1 tbsp

Salt - to taste

Oil - 2 tbsp

Shred all the vegetables in a food processor or with hand. In a pan, heat the oil and splutter the cumin seeds.

Add the sliced onions, green chilis, garlic and ginger. When the onions are soft, add all the other shredded vegetables, and fry till soft. Add salt, and fry till the veggies are cooked through. 

This dish tastes good as a stuffing for wraps, sandwiches or with rotis.

Pumpkin Halwa

What do you do with the pumpkin you carved after Halloween is done? Cook it of course. I shredded the pumpkin, without having a dish in mind. This being my first time cooking a pumpkin, I had 3 dishes in mind. Pumpkin pie, soup or halwa. The obvious choice was a halwa, since I dislike both the pie and the soup. The halwa was delicious, and nobody would guess it was made of pumpkin. I assume this is a pretty healthy Indian sweet, considering that the 75% of the dish was pumpkin.

Shredded/Grated pumpkin - 6 cups
Brown/White sugar - 1 cup (More if you like it sweet)
Condensed milk - 1/2cup
Milk - 1 cup
Cardamom - 5 pods
Ghee - 4 tbsp
Broken cashews - 1/4 cup

In a heavy bottom pan, melt 2 tbsp ghee and add the grated pumpkin. I used the food processor to shred the pumpkin. Cook on low flame, until the pumpkin is soft and reduces in volume. Add the sugar, milk and condensed milk. Stir and cook on low flame, until the mixture thickens and reduces considerably. 

Fry the cashews in the remaining ghee. Add the smashed cardamom and the cashews and ghee to the pan.Cook till the halwa is thick and starts forming a ball. It will not stick to the pan anymore.

Remove onto a greased plate and cool. Form the halwa into any shape of your choice.

This is our summer beach pumpkin.

Baked Perogies

I used store bought frozen perogies. Ravioli and perogies are great from the frozen isle. They are usually boiled, baked or fried and served in different variations. They can be served with pesto, sauces, or just sauteed with some butter and veggies. I baked them, to add some texture and served them with sauteed peppers and olives. Although I made these for dinner, they will make great appetizers.

Frozen Perogies - 12 (Any filling of your choice)
Onion - 1 small
Garlic cloves - 2
Sweet red peppers - 2 small
Jalapeno - 1
Olives - 10 to 12
Salt - to taste
lemon juice - 1 tbsp
Black pepper - 1 tsp
Oil - 1 tbsp

Pre-heat the oven to 400F and line the frozen perogies on a baking sheet. Bake them for 15 to 20 minutes, turning them half way through. They will puff up and turn golden brown.
Chop the veggies into bite sized pieces and slice the olives.
In a pan, heat the oil, and add the chopped veggies. Cook till soft and add the olives, salt, pepper and lemon.
Arrange the perogies in a serving dish, and top with the sauteed veggies.
Garnish with cilantro and serve hot.

Mysore Pak

My mom makes crazy good Mysore Pak. This is her recipe, and it uses a lot less ghee than many other versions out there. They are really soft and melt in your mouth. I am not a fan of sweets, but I must admit these taste divine. This sweet needs a lot of ghee, and skimping on it will change the taste and texture. We made these for diwali, and shared them with friends and family. 

Gram Flour/Besan - 1 cup
Sugar - 1 cup
Ghee - 1 cup

Dry fry the besan until fragrant and golden brown. Set aside. In a vessel, melt the ghee and set aside.

In a pan, add the sugar and 1/4 cup water. When the sugar melts and come to a boil, check if it reaches a 1 string consistency. Slowly add the besan and mix well. Stir well without any lumps and keep stirring.

Add the ghee 1 tbsp at a time, while stirring. When the ghee is done, the mixture will start to leave the sides of the pan, and will start to bubble. 

Grease a shallow bowl or plate and remove the mixture into the greased plate.

Smooth the surface and cool.

When the mixture cools a bit, cut into squares and cool completely.

Remove and store in an air tight container.

Bhel Upma (Sauteed puffed rice)

Bhel/Puffed Rice - 5 cups
Peanuts - 1/4 cup
Onion - 1
Green chilis - 4
Potato - 1 small
Mixed vegetables - 2 cups (Carrot/Corn/Peas/Beans)
Ginger - 1 inch
Lemon - 1/2
Salt - to taste
Oil - 1 tbsp
Cilantro - few sprigs
Cumin + Mustard seeds - 1 tsp each

Finely chop the onions and green chilis. Dice the vegetables and potato into bite sized pieces. I used chopped frozen veggies. In a pan, heat the oil and splutter the mustard and cumin seeds. Add the onions, green chilis, peanuts and finely chopped ginger. When the onions are soft, add the rest of the vegetables and fry till cooked through. 

In a large colander or bowl, add the bhel and fill with water. Let it soak for a few minutes. Squeeze and set aside.

When the vegetables are cooked, add the bhel and salt. Mix well and saute for a couple minutes.

 Squeeze the lemon, garnish with cilantro and serve hot.

Bell Pepper Masala

What do you do when you open the refrigerator and all you find is 2 bell peppers, a big tomato and a bag of spinach? Green rice and bell pepper gravy of course. I did not any onions either, but nobody knew the difference. I pureed the tomato with some coconut, a few peanuts and some poppy seeds. It's a very simple and a quick meal. Perfect for last minute guests who drop in without notice. They would think you slogged in the kitchen for hours. 

Bell Pepper masala:

Bell Peppers (Green/Red) - 2

Tomatoes - 2 small

Peanuts - 1/4 cup

Coconut powder/grated - 3 tbsp

Poppy seeds - 1 tbsp (optional)

Red chili powder - 1 tbsp

Garam masala - 1 tsp

Ginger garlic paste - 1 tbsp

Salt - to taste

Oil - 1 tbsp

Cumin seeds - 1 tsp

Dice the bell peppers into 1 inch pieces. In a pan, add the oil and cumin seeds. When they splutter, add the bell peppers and fry till soft. In a smaller pan, dry fry the poppy seeds, coconut and peanuts. Powder these in a mixie jar. To the same jar, add the ginger garlic paste, salt, chili powder, garam masala and the tomatoes. Puree them and add to the pan with the bell peppers. Cook till the gravy is cooked through and it thickens. Serve with rice or rotis.

The recipe for the green rice is from my blog. I just skipped the onions and added 1/2 cup frozen peas.

Carrot Muffins

Egg - 1
Orange juice - 3/4 cup
Butter - 1/2 cup
Sugar - 3/4 cup
White flour - 1 cup
Whole wheat flour - 1 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Cinnamon - 1 pinch
Shredded carrots - 2 carrots
Chopped almonds/pecans - 1/4 cup
Honey/Syrup - to drizzle on top

Whisk egg lightly in large bowl. Add orange juice, butter, sugar and mix well.

Mix or sift together all the dry ingredients.

Stir into egg mixture, mix only till moistened.

Gently fold in shredded carrots and nuts.

Spoon into well greased muffin pans about 2/3 full.

Bake for 15-20 minutes at 400 degrees.

Cool and drizzle with honey or syrup.

Fresh baked bread

My first attempt at making bread. It's not perfect, but I will get there. In the meanwhile, couldn't resist posting it :) The bread was soft and flavorful, but I used more yeast than was required. This resulted in the bread not rising as much as it should have. Nevertheless, it looked and tasted like a soft french loaf.

 

Flour - 3 cups
Dry yeast - 1 tsp
Salt - 1 tsp
Sugar - 1 tbsp
Milk - 1/2 cup
Water - 1/2 to 1 cup
Olive oil - 1 tsp

In a bowl, mix the flour and salt. Make a well and add warm milk, sugar and yeast. Let it froth for 5 min. I used 1 tbsp dry yeast, but 1 tsp is the right amount.

When the yeast starts to froth, mix it with the flour. Gradually add the water and mix it into a soft dough. Add the oil and knead the dough, folding it in while mixing. Mix for about 10 min. The dough will be sticky. 

In another bowl, grease with oil and place the dough. Close the lid and let it raise for 1 hour. When the dough raises double, punch the dough to release the air. Knead again for a few minutes. Close and let it raise for another 30 min.

Cut the dough into 2. This will make 2 loaves. The dough keeps well for a week in the refrigerator.  Bake together, or a few days apart.

In a bread pan, grease the pan and place the dough. Spread it to fill the pan. Spray or rub some oil on top, and let it raise int he bread pan for 30 min.

Pre-heat the oven to 350F and bake for about 30 min, until golden brown on top.

Tastes best with some butter or marmalade, hot out of the oven.

I made garlic bread out of the left over slices. 

Poornalu - Stuffed sweet dumplings

Poornalu are a traditional sweet lentil stuffing, dipped in batter and deep fried. They were a festival staple, and I have never seen them being made any other time. I am not a fan of the sweet stuff, but I love the savory outer coating. When I was younger, I would eat the crispy outer coating, and give the filling to my mom. The filling is similar to the one we use for poli.

For the filling: 

Channa Daal - 1 cup

Jaggery - 1 cup

Cardamom - 1 pinch

Grated Coconut - 1/2 cup

For the coating:

Raw rice - 2 cups

Urad daal - 1 cup

Salt - 1 tsp

Canola/Vegetable/Sun flower Oil - to deep fry

Soak the channa daal for 4 hrs. Drain and set aside. In a vessel that fits in a pressure cooker, add the daal and 1/2 cup water. Cook for 4 to 5 whistles. Remove and cool.

When the daal cools, mash it. Add the grated jaggery and coconut. In a pan, add this mixture and cook on medium flame. This will become runny as the jaggery melts, but will solidify after a while. When the mixture is thick, turn off and cool.

Soak the rice and daal for about 6 hrs. Grind with water. This should be thicker than the consistency of dosa batter. When a ball of filling is placed in the batter, it should not sink to the bottom.

Make rounds of the filling, golf ball sized. Dip these in the coating.

Heat a pan with oil and when it is hot, drop these balls and fry on medium high, until golden brown. Drain onto a paper towel and serve hot.

Chakkara Pongal

Chakkara Pongal is my aunt's special dish. This is her recipe:

Rice - 1 cup

Moong daal - 1/4 cup

Water - 4 cups

Grated Jaggery - 2 cups

Cardamom powder - a pinch

Ghee - 1/2 cup

Raisins and Cashews - 2 tbsps each to garnish

In a pressure cooker, add the daal, rice and water. Cook for 3 to 4 whistles and turn off.

In an other pan, add the grated jaggery and 1/2 cup water. Let this mixture melt and come to a boil. Cook for about 10 minutes. When a drop of this is added to some water, it should remain in place and not spread in the water.

Open the cooker, and mash the rice and daal. Pour the jaggery mixture into the rice and daal.

If it is too runny, place on stove top and cook till it thickens. If if is too thick, add some milk and coook some more.

In a pan, heat the ghee and fry the cashews and raisins, till the raisins plump up and the cashews are golden brown. Add this to the pongal, and add the cardamom powder.

Mix well, and serve hot.

Stuffed Buns

Pizza/Bread dough - Refer to my pizza recipe
Potato Peas masala - Refer to my Aloo Matar recipe
Egg - 1/ Milk - 4 tbsp

Optional toppings (Just to make them look pretty :))
Jalapeno - 1
Shredded cheese - 1/2 cup
Black pepper/Red pepper flakes - 1 tsp

Mix the pizza dough according to the recipe. Else, use fresh store bought bread or pizza dough. Here in the US, we can buy fresh whole wheat pizza dough, at most grocery stores and super markets. This makes baking pizzas and other such dishes, really easy to make.
Prepare the potato fry, or any other stuffing of your choice. I made the potato fry from my previous post, just made it nutritious, by adding a bunch of chopped spinach along with the onions.
Take a golf ball size of the dough. Spread it with your hands and place some of the stuffing in the center. Close the edges, and form into a ball again. This process is similar to how we make parathas, before rolling them out.
Place the stuffed dough balls on a baking sheet. Whisk an egg, and brush it on the dough. Else, use milk. (This helps the buns turn a lovely golden brown)
Top with thinly sliced Jalapeno, a sprinkle of cheese and pepper.
Bake in a pre-heated 425F oven for about 12 to 15 min, until they are golden brown on top.

Serve hot with ketchup, hot sauce or any chutney of your choice.

Singapore street noodles

This is an adaptation of the dish from Lao Schezwan, a really popular Chinese restaurant from China town, Chicago. It's one of my favorite dishes to order there. I don't know how the real street noodles in Singapore taste like, but this is a pretty good dish, none the less.

Rice noodles - 1 packet (10 oz)

Chicken/shrimp/tofu - 1/2 lb

Red pepper - 1

Jalapeno - 1

Onion - 1

Garlic - 2 cloves

Ginger - 1 inch

Oil - 1 tbsp

Salt - to taste

Red chili powder - 1 tsp

Turmeric - 1 tsp

Curry powder - 1 tbsp

Soak the rice noodles in water for 15 to 20 min (or according to instructions on the pack). Drain and reserve.

Slice thinly, the onions, jalapenos, ginger, garlic and red pepper. I used chicken here. Cut the chicken into bite sized pieces. Heat the oil in a pan or a wok, and add the chicken, ginger and garlic. When the chicken is cooked, add the vegetables and cook till they are tender. Add the salt, and the turmeric, chili and curry powders. Stir well and add the noodles. Mix well, garnish with lemon and serve.

Breakfast sandwich

Eggs - 2
Bagels/Bread - 2 slices
Spinach - 2 cups
Crushed Garlic - 2 cloves
Tomatoes - 2
Onion - 1/2
Cream cheese/Any spreadable cheese - 2 tbsp
Salt and pepper - to taste
Oil/Non-stick spray

I use baby spinach here. If using regular spinach, just use the leafy part. Heat a pan and drizzle some oil or use some non-stick spray and add the crushed garlic and the spinach. Saute till the spinach is wilted. Season with some salt and pepper. Remove and set aside. Slice the tomatoes and in the same pan, spread the tomato slices in a single layer and sprinkle some salt and pepper on them. Cook about a minute on each side and remove. They should retain their shape. Now, break the eggs, season and cook till the eggs are set. Cook them the way you desire. Sunny side up, scrambled, poached. I like to break them on the pan, and cook on one side, flip and cook until the outside is set, but the inside is still gooey. When you cut into the egg, the yolk should be creamy and act like a sauce. Trust me, it's delicious. Toast the bread or bagels, smear the cream cheese and top with the sliced onions, sauteed spinach, tomatoes and egg. Serve open faced.

Bhindi Fry

Ladies Finger/Bhindi - 1 lb
Chopped Onion - 1/2
Chick pea flour - 1/2 cup
Red chili powder - 1 tbsp
Salt - to taste
Cumin powder - 1 tsp
Garam masala - 1 tsp
Amchur powder/lemon juice - 1 tsp
Oil - 1 tbsp

Wash and pat dry the bhindi. Cut both the ends, the stem and the tip. If the bhindi is long, cut into half.

Slit along one end, leaving the other side intact.

Mix all the ingredients except the oil with a few drops of water, to form a thick paste.

Stuff the paste into the slit bhindi.

In a shallow flat bottom pan, heat the oil and place the bhindis in a single layer. Cover and cook on a medium flame, turning them to avoid burning the bhindi. When the are soft and 3/4 cooked, open the lid and continue cooking. Serve with rice or rotis.

Simple homemade Cappuccino and Popcorn

Cappuccino is a coffee that's made with espresso, hot milk and topped with milk foam. This is a simple way to make something similar at home, without the fancy cappuccino maker.

Instant Coffee - 1 tbsp
Sugar - 1 1/2 tbsp
Hot water - Few drops
Milk - 1 cup

In a cup, add the instant coffee and the sugar. Add a few drops of hot water and mix. The mix should be like wet sand. With a whisk or a fork, start whisking the mixture. Eventually, this will start getting frothy and light in color. When the mixture becomes frothy and thick, add a cup of hot milk and mix well. Sprinkle some cocoa/coffee powder on top and enjoy hot.

Popcorn:

Dry corn - 1/4 cup
Oil - 1 tbsp
Salt - to taste
Chili powder - 1 tsp
Garlic powder - 1 tsp

In a pan, heat the oil. When the oil is hot, add the salt, chili and garlic powder. Add the corn, mix well and close the lid. The corn will start popping in about half a minute, and when the popping starts to subside, turn off the heat. Open after a few seconds, when the popping subsides. 

Mac and Cheese

My little darling wrote his first story. He made up a story about Tom & Jerry, and wrote it for me. It was simple and sweet. I was really thrilled and impressed with it, and decided to make him one of his favorite meals. I asked him to pick a dish, and to my surprise he chose Mac & cheese. Now, this is not one of the dishes he often eats, but it was his choice, so I had to make it. I had none of the ingredients that are needed to make the dish, but I did not want to disappoint him either. So I had to improvise. I had some egg noodles, American cheese singles and bread crumbs. I took a gamble and went with these, but the result was a really flavorful dish, and we did not miss any of the fancy cheeses or the macaroni.

 

Macaroni/ Egg noodles - 1 cup
Butter - 1 tbsp
Flour - 2 tbsp
Milk - 3/4 cup
Any grated Cheese - 3/4 cup (I used 3 American cheese singles)
Bread crumbs - 1/4 cup
Salt - to taste
Black pepper - 1 tsp
Garlic powder - 1 tsp

Cook the pasta according to instructions on the package (Usually in a pot of boiling salted water for 8 to 12 min). In a pan, melt the butter and add the flour. Whisk well and cook this golden brown, and the raw smell is gone. Heat the milk in the microwave, and stir slowly into the flour and butter mixture. Whisk really well, in order to avoid any lumps. When the mixture is well incorporated, add the cheese, garlic powder and pepper. Mix well, till the cheese melts and add the pasta. If the mixture is too thick, thin it with some milk. Pour into an  oven safe dish, and top with the bread crumbs. Spray with some cooking spray or drizzle some oil on top, to help with the browning. Bake in a pre-heated 425F oven for 10 to 15 min, until the bread crumbs are golden brown on top. Serve hot.

Instant Rawa Idli

Sooji/Rawa - 2 cups
Curd/Yogurt - 1.5 cups
Curry leaves - 1 sprig
Green chilis - 2
Red chilis - 2
Cilantro - 3 to 4 sprigs (leaves only)
Ginger - 1/2 inch
Cashews - 3 to 4
Chana daal - 1 tbsp
Carrot - 1
Salt - to taste
Oil - 1 tbsp
Mustard seeds - 1 tsp

Heat oil in a pan. Splutter the mustard seeds. Add the chana daal, broken cashews and red chilis. Fry till golden brown. Add the chopped green chilis, curry leaves, chopped ginger and the rawa. Fry till it's fragrant and turns a light golden brown color. Remove and cool in a bowl. Peel and grate the carrot and add to the rawa. Add the chopped cilantro, salt and the curd. Mix well and set aside. The rawa will absorb all the moisture. Add water to the batter, to get it to the consistency or an idli batter. Set aside for 15 min.

Grease idli moulds and fill them with the batter. Steam in an idli steamer or a cooker for about 8 min. Remove and serve with chutney and sambar.

Yields about 16 idlis.

Note: I did not add baking soda during the process, but some recipes call for 1/3 tsp baking soda to yield softer idlis.

Recipe for Tomato chutney:  http://yumm-o.blogspot.com/2011/04/tangy-tomato-chutney.html

Shahi Gobi (Whole cauliflower cooked in spice mix)

This is one veggie dish that is very elegant to look at, and will serve as the show stopper at your next dinner party. It is also very simple to prepare. The trick is to try keeping the cauliflower whole, through the cooking process. I did not have much of a problem with this step. Also, I had a packet of Khana Khazana Murgh Makhani/ Paneer Butter masala mix, and I used that for the gravy. It is so simple, and tastes just like the restaurant ones. All you need to do is mix the powder with water and add the veggies and cook. Very simple, and great to have on hand for those last minute meals that need to be special too.

Small Cauliflower - 1
Gravy:
Oil - 1 tbsp
Onion - 1
Green chilis - 2
Khazana Chicken Makhani masala - 1 pack
Water - 2 cups
Tomato puree - 1/2 cup
(or)
Refer to my Butter chicken recipe for the gravy

Marinade: (Optional)
Yogurt - 1/4 cup
Red chili powder - 1 tbsp
Salt - to taste
Garam masala - 1 tsp
Lemon - 1/2 squeezed

Cut the stem and leaves off the gobi. Remove as much as the stem as possible, leaving only the florets intact.
Fill a pot with water and when it starts boiling, add 2 to 3 tbsp salt and the gobi. Cook till 3/4th done, about 6 to 8 min. Remove and set aside.

Additional step (Optional) : Mix all the ingredients for the marinade and apply all over the gobi. Bake in a 425F preheated oven for about 20 min, until slightly browned on top. Not sure if this step adds any special flavor to this dish. Next time I plan to omit it.

In another pan, add a tbsp oil, and fry the chopped onions and chilis. Fry till soft. Mix the Khazana masala with 2 cups water and add to the pan with the tomato puree. Mix well.
Else, follow my recipe for the gravy from my Butter Chicken recipe.


Add the gobi to the pan, spoon some of thee gravy on top of the flower and close the lid. Cook on low heat for 10 to 15 min. Garnish and serve with naan, rotis or rice. Cut and serve table side.

This is a very beautiful dish and tastes really good.

I have used others mixes such as Tikka masala and chettinad chicken. They are really good.

Spinach Rice

Basmati Rice - 1 cup
Spinach leaves - 4 to 5 cups (Tightly packed)
Green chilis - 4
Salt - to taste
Ginger garlic paste - 1 tbsp
Onion - 1
(Whole masalas - 2 Cardamom, 2 cloves, 1 inch cinnamon, 1 star anise)
Oil/Ghee - 1 tbsp
Cilantro/Mint leaves - handful
Saunf/Cumin seeds - 1 tbsp
Water - 2 cups

Puree half the spinach leaves and finely chop the rest of the spinach, mint and coriander leaves.
Wash the rice and soak in the water for 10 to 15 min.
In a pan with a tight lid, heat the oil and splutter the saunf.
Add the whole masalas, followed by the sliced onions and chilis.
Fry till soft and add the chopped leaves and ginger garlic paste.
Fry till fragrant and add the pureed spinach. Add the rice with the water and check for salt.
Turn up the heat and when the water starts boiling, close the lid and reduce the flame to really low.
Cook for about 20 to 30 min, until a nice aroma fills the kitchen.
Open and check for doneness of the rice.

Serve with raita or side of your choice.