Methi Mutter Malai

I have been cooking up this creamy , mildly spiced subji for a long time now! Little did it strike me to share this amazing recipe with everyone! It was our usual friday dinner ( I have a special meal for friday and saturday evenings as compared a lighter phulka subji meals on weekdays...its time to indulge,considering the upcoming weekend ...a heavy meal and the laziness is affordable with the relaxed weekend off days!)...So back to our dinner, it was methi mutter malai made with whole wheat parathas...and my husband was like..."I didnt see this recipe on your blog so far"...(he s the one following each of my blog recipes..and it so happened one day ,that I posted a fried chicken recipe made the same afternoon,and he asked me, when I made it ,since he didnt get to enjoy some of the fried chicken..)
So, despite this being a quiet an easy recipe , I decided to post my version of it....Any recipe easy or complicated is worth sharing,if its indeed delicious!
So my version of this creamy punjabi recipe, best enjoyed with crisp hot parathas.

Ingredients:
1 Medium Onion sliced
1/2 cup Cashewnuts
2 cloved Garlic
1/2 inch Ginger peeled and chopped
1 small Green chilly
1 Cup boiled Green Peas
1/2 Cup chopped Methi or fenugreek leaves
1 tsp salt
1 tsp Sugar
1/2 tsp Cumin or jeera
1 tbsp ghee or oil
+1 tsp oil for frying onions
1 tbsp cream
1/2 Cup Milk
Chopped coriander for garnish

In a microwave safe bowl,mix sliced onions,ginger,garlic,green chillies and cashewnuts and 1 tsp oil and microwave on high for 1-2 mins,till onions turn translucent but do not brown.
Cool and grind to a fine paste,using little water or milk if needed.

Heat ghee or oil in a non stick kadhai and add jeera or cumin seeds. Once they crackle,add the ground paste and saute on low heat till oil seperates.

In another pan,drizzle little oil and saute the chopped methi leaves for 1-2 mins.This step ensures that the slight bitterness of methi does not overpower the gravy.

Add this to the sauted paste and mix.
Add boiled peas,salt and sugar and mix. Add milk and lower the flame and stir gently.

Let the gravy simmer. Finally add cream and stir.

Transfer in serving bowl and garnish with chopped coriander.

Serve with hot parathas or naans.

 

Mixed Vegetable Patiala Style

Light winter chills are already here!! And so are a bunch or fresh winter vegetables! Be it the green crunchy peas or fresh tender french beans...even cauliflowers,which otherwise are available round the year , have a special freshness to them! I remember those small , little yelloish cauliflower bunch that comes in the market , especially during winters. I get them straight from farm and possibly organically grown at those little fields in the neighbourhood.
But some of the veggies do not make an interesting subji...a french bean subji reminds me of  my tiffin nightmares....But I love french beans in my chinese meals and also in mixed vegetable subji and kormas and pulaos!
So, a delicious creamy Mixed vegetable patiala layered by fried papads make a delicious subji to go with your rotis or parathas!
The recipe might be slightly different from the original one , but its close to what i had at a restaurant , where it was served in fried papad layers.

Ingredients:
1 large Onion sliced
8-10 Cashewnuts
1/2 Cup Green Peas ,shelled
1/2 Cup Chopped Cauliflower florets
1/2 Cup Chopped French beans
11/2 tsp Red Chilly Powder
1/2 tsp Turmeric
1 tsp Garam Masala
1/2 Tsp Jeera or Cumin Seeds
1 tsp Namak Shamak
1 tsp Sugar
2-3 tbsp Milk
1 tbsp Cream
1-2 tbsp Oil
2-3 Fried Urad Papads
1/2 Cup Grated Paneer
Chopped Coriander for Garnish

Boil 2-3 cups water in a vessel and add sliced onion and cashewnuts.
Let the onions cook till translucent and cashewnuts swollen a bit and floating.
Drain and cool. Grind it in a mixie to a fine paste.

Blanch the chopped cauliflower,french beans,green peas in hot water and keep aside.
 Heat oil in a kadhai and add cumin seeds to splitter.
Now add the onion and cashewnut paste and saute on low to medium flame , frying with a spoon to avoid sticking to the bottom. Keep frying till it forms a lumph and leaves out oil.
Now make a paste of red chilly powder,turmeric and garam masala with some water and add to the kadhai.

Saute for 1-2 mins and add the blanched vegetables and mix well.
Add the milk and stir.

Season with salt,sugar and cook for 3 mins.

Add half the grated paneer and chopped coriander and mix.
Finally add cream and put off the flame.

In a serving bowl, place a fried papad at the base and top it with the prepared vegetable.
Now put another papad over it and again top with a layer of gravy.

Finally add grated paneer over the top and garnish with chopped coriander.
Serve with hot parathas,naans or rotis.

Serve an entire layer from bottom to top to include the papad . The combination tastes yumm.
And serve immediately after layering,else the papad might get too soggy.

 

Sesame Crusted Chicken in Toasted Pitas

They say the Retail Therapy helps to elate your moods...especially for women...
For a long time , I believed in it too. A wee bit of shopping helped me to cheer up ,especially when I got depressed or frustrated with the hectic homemaker routine! But after what happened today , I shall say , there are exceptions in every belief...It all depends of situations and places!
It was my toddlers day off at school and since Diwali is fast approaching, I decided to start some shopping ,before the shops get overcrowded .... ! Since I wanted something exclusive for myself, I decided to avoid the mall and try out some designer boutiques in Nasik....

Normally , I was expected to return home,all excited and cheerfull with my purchases...but as they say , today was an exception.... I checked out most of the boutiques and patiently waited for the saleswomen to finally understand what I wanted, and eventually realising they really dont have it!!
Finally after hours of hunting for my Diwali outfit..I gave up...returned home , all frustrated with the place, the heat and grumpy....! Retail therapy had a reverse effect.....! And to add to my agony...my maid informed me her absence for the weekend!! My Doodhwalla forgot to drop milk packet ...and whatever that could go wrong went wrong...For a moment I doubted if today was friday the 13th..but it wasnt!

After retial therapy , its the Kitchen or cooking therapy that helps me. So decided to churn up something interesting for evening meal! I m in the kitchen and I have something exciting planned.. I m always happy! So yes....eventually it helped...These Pitas turned yumm...and I eventually indulged into them after a long tiring day!!

Take a bite of indulgence!!

Ingredients:

For the Pitas:
1 Cup Maidaor all purpose flour
1 tsp Namak Shamak or Salt
1 tsp Baking Powder
1 tsp oil
water as needed

For the chicken:
250 gms Boneless chicken Breasts,sliced thin
1 cup Corn Flakes crushed
2 tbsp Sesame seeds
1 tbsp Peanuts crushed
1 tbsp Cornflour
1 tsp Salt
Oil for frying

For chicken Marinade:
1 tsp Ginger garlic paste
1 tsp Namak Shamak/Salt
2 tsp Hot sauce or red chilly sauce
1 tsp Crushed black Pepper

For the dressing sauce:
1 tbsp Yogurt
2 tbsp Mayonaise
1 tsp Cream
1 tsp Mixed Herbs
1 tsp Sugar
a pinch salt

1 Cup Shredded Cabbage
1 medium Sliced onion
1-2 tsp red chilly powder



Marinate the chicken slices with the ingredients for the marinade and keep aside for 1 hour.

Mix together all the ingredients for dressing and keep aside.

Sieve the flour and salt and baking powder and knead a stiff dough using water. Cover and keep aside for 1/2 hour.
Pinch small portions and roll them into round phulkas about 6-8 inches .
Roast them on pan on both sides, but dont overcook them. Roast till they are just done.
Repeat the same till the dough is used up.

In a plate, mix together crushed cornflakes and peanuts and sesame seeds and salt. Add cornflour to it and mix.

Coat each chicken piece in the above mixture and deep fry in medium hot oil till crisp on both sides.
Drain on a kitchen towel.

Apply little oil over the pitas and toast them over grill or a grilling pan placing a heavy vessel over it for pressure.

Pitas toasting over grill pan

Here comes a cisp toasted one..yumm to eat as it is!

Fold the toasted pita and place some shredded cabbage and onion in it.Now place the fried chicken piece over it and add 2 tsp of the dressing.Place some more of cabbage and onion and again add dressing.Sprinkle some red chilly powder over it and serve immediately.
You might get a bit messy eating it...but its all worth it!!

This is our entry for the Mission Street Food contest hosted at
http://cookcookandcook.wordpress.com/2012/10/04/mission-street-food-event-announcement/


 This is our entry for the

My Food Treasures: Guest Host Event Announcement; SYF & HWS - Sesame Seeds

Indian Spicy Chicken Tikka Wrap

Weekend's here again , and so  we are back with yet another fiery friday fever recipe!!

This weekend , lets dump traditional curry and roti style and bring in some street food or a small portion snack style....

Naah i am not implying chaat...... lets do it in style....

Lets begin with a Spicy chicken frankie ...... .followed by some more crispy chicken and sausage based snacks tomorrw.

Ingredients:

250 gms Boneless Chicken

1 Egg

1 Cup Maida

1/4 Cup Wheat Flour

2 tbsp Ghee

Namak Shamak

1 Medium Onion Sliced

2 tbsp Mayonaise

1 Cup beaten Dahi with 1/2 tsp sugar ,namak ,1/4 tsp red chilly and cumin powder 

2 tsp Oil + 3-4 tsp to Roast

1/2 cupp chopped coriander leaves

For Marinating the chicken:

2 tsp Dahi

2 tsp Ginger garlic paste

3 tsp Red chilly powder

1 tsp Turmeric powder

2 tsp garam Masala

Namak Shamak

3 tsp Cashewnut powder

Method:

Marinate the boneless chicken , cubed into bite sized pieces , with the marination ingredients and keep aside , covered in fridge for atleast an hour.

Knead a stiff dough , with maida , wheat flour , ghee and namak , and keep aside covered for 1/2 hr

Heat 2tsp oil in a kadhai and add the marinated chicken , along with the marination and fry till well seared.

 Cover and cook on a low flame for 5 mins.

Open the lid and cook the chicken till dry.Add chopped coriander.

Heat a non stick tawa  and roast a medium thin roti rolled out of the dough. flip immediately and apply beaten egg on the half roasted side

Now roast both the sides with oil till brown , but the roti should remain soft enough

Transfer the roti with the egg side up  on a plate and apply some mayonaise  Put some of the chicken tikka over it and top it with sliced onion and coriander.

Drizzle some beaten dahi and wrap the roti with a foil as shown

Serve with ketchup and chopped onions

 

 

This is our entry for Mission street food contest hosted at

http://cookcookandcook.wordpress.com/2012/10/04/mission-street-food-event-announcement/

 

 

Tandoori Naan Sandwich

I had always fancied having a tandoor or a barbecue at home . However, it wasnt possible , due to the bulkiness, and since we are currently nomads, shifting from city to city ,owing to the transferrable nature of my husband's job. Yes , there are pros and cons, atleast I get to explore a new city and a new food culture every2-3 yrs...and I love breaking away from the usual routine and step out of my by comfort zone
So when the Wonder Chef , Gas Oven Tandoor ,endorsed by my favourite Chef Sanjeev Kapoor ,who I Idolise too , was introduced in the market , I was quick to grab it! And , yes the results were amazing!! Thats when my sisters and neighbours also purchased it!
I just loved the simplicity of the technique, used to adapt the Tandoor over our normal cooking range.

After very many days , I decided to let my Tandoor do some magic to my seemingly boring dinner plans. So my menu went Tandooorrrr ............. smoky , spicy ,yummy!
Decided to make Naan's in the tandoori , followed by Tandoori Chicken , and then make a sandwich,stuffing the tandoori chicken ,with some onions ,between the Naan's.
But some of the best things happen by mistake I guess....
My tandoor was too hot ,when I added the rolled up dough to amke the naan...but guess what...they inflated , and I got wonderful , fluffy Pita Breads....(the next batch happened correctly..just the naan..though i hoped it would inflate..it didnt)
And another test,that went successful was the onions.....
I soaked the sliced onions in red wine, and the result...nice pickled onions,retaining their crunch, and minus the pungence!!
So go ahead and try this one , you can make it even otherwise on pan ,if you dont have a Tandoor....

Ingredients:

For the Tandoori Chicken/Chicken Tikka:
200 gms Boneless Chicken,cut in bits.
Marinade:
2-3 tbsp Yogurt
2 tsp Ginger Garlic Paste
2 tsp Kashmiri Red chilly powder (for red colour used kashmiri only)
1/2 tsp Turmeric
1 tsp Garam Masala
1 tsp Coriander-Cumin powder
1 tsp Oil
1 tsp Namak Shamak

For the Naan:
1 Cup Refined flour / Maida
1 tsp Namak Shamak
1 tsp Sugar
2 tsp Butter/oil
1/2 tsp Baking powder
1/4 tsp Soda Bicarb
1 tsp Yogurt
1/4 cup Milk

For the Yogurt Sauce/Spread:
1 Cup Yogurt
1 tbsp Cream
1 tsp Sugar
1/2 tsp Namak Shamak
1 tbsp Mint Chutney (grind 1/2 cup mint leaves,1green chilly and some coriander)

For Pickled Onions:
1 large Onion sliced
1/2 Cup Red Wine
1 tsp Sugar


Mix all the ingredients for marination and apply to the chicken and let it marinate for 2-3 hours ,in fridge.

Knead a dough using all the ingredients for naan and cover the dough with damp cloth for at least 30 mins.

Pat dry the sliced onions over kitchen towel and transfer in a bowl and pour red wine and sugar over it. Let it remain for 30-40 mins.

My drunken onions!

Wisk the yogurt and cream and add mint chutney,salt,sugar. Keep aside.

Place the tandoor over the gas stove , using a stand if required.
Put on the flame and put the lid of the tandoor and let it preheat on high flame for 2-3 mins.

Here sits my tandoor over hot hot flame!

Roll out an elongated rectangular roti from the dough , and cut it diagonally.
Place the halves in the tandoor and let it roast over medium heat for 1-2 mins.

Naan's waiting to be roasted

 Once light brown , remove from tandoor and add the next Naan's to cook. You can also cook the naans over a hot non stick tawa.

Opps my naans' inflated...so they are my Pita Pockets!!

Place the marinated chicken pieces over the perforated deck of the tandoor and cover with the lid.

Here goes my chicken ready to be tandoored!

Cook on medium to high heat , basting with some oil ,if required.
The marinated chicken can also be grilled on regular non stick pan ,using little oil.
Once cooked ,hold the chicken pieces directly on gas flame for smoky flavour.

Lip smacking chicken tikka!!

Once cooked , transfer in plate and cut the bigger chunks into smaller bits.

Apply some of the yogurt spread over the naan or the inside of the pita bread.

Add some of the soaked , drained onions and some chicken.Drizzle some more of the yogurt sauce and add some more onions.Sprinkle some red chilly powder over it.

Chicken tikka pockets!

Serve with Vegetable Salad and lemon wedges.

 

 

 

This is our entry for Mission street food contest hosted at

http://cookcookandcook.wordpress.com/2012/10/04/mission-street-food-event-announcement/ 

 

Moti Biryani

Time flys away, and here we are standing at our 100th post!!!!!

We have enjoyed writing each and every post.... have been learning along the way in the process. Its been 3 months since we started blogging and churning up some lovely food , that we enjoyed cooking!

Yes, it took time to sink in!!!! It just hit us that we have been having a cooking marathon....but since it is our passion we just didn't realize it.

The blogging world is incredible and addictive... and we have just started off.

Since it is our 100th post, we wanted it to be special. 

What better than, a treat "Fit for the Royals".

So here is a recipe straight from the land of Nizams and Nawabs... a royal biryani from Hyderabad ---- the land of biryanis.....Moti Biryani!!

Also from today we will be starting a "Unity in Diversity" cooking marathon where we will be posting recipes from different states of India. This is our tribute to our incredible India on the occassion of Independence Day. Its our way to give you a Taste Of India , in delicious vegeterian food!!

Back to our Biryani....

This  Biryani gets its name from the tiny paneer balls which when covered with chandi varq (edible silver leaves) look like little pearls or moti. But since I could not find the varq, I had to make do with pearls without the shine....

Ingredients:

For the Moti:

200 gms       Paneer

10 to 12        Cashews (ground to powder)

1/4 tsp          Elaichi powder

1 to 2 tsp      Cornflour

a pinch of Namak Shamak

Oil for frying

For the Biryani Rice:

2 cups         Basmati Rice (I used India Gate Super Basmati ,In my exp. it gives the best long grains and beautiful aroma)

5 cups         Water

1 tsp            Namak Shamak

1                  Bay Leaf

4 to 5          Pepper Corns

2 inch         Cinnamon stick

3 to 4          Elaichi (small)

2                 Elaichi (big)

4 to 5          Cloves

For the Biryani Masala:

8 to 10      Pepper Corns

8 to  10     Cloves

1 inch        Cinnamon

3 to 4        Small Elaichi

2               Big Elaichi

4 to 5       Star Anise

2 tsp        Saunf

2 tsp        Jeera

2 tsp        Dhania

1 tsp        Dagad Phool (also known as kapasi)

1/2           Nagakeshar

Roast lightly and grind to a fine powder.

For the Biryani Curry:

1/2 cup     Carrots

1/2 cup     Peas

1/2 cup    Cauliflower florets

1/2 cup    French Beans

2              Onions
1 tsp        Ginger Garlic Paste

1/2 cup   Curd

1/2 cup   Pudina leaves

1/2 cup   Coriander leaves

1 tsp       Namak Shamak

1 tsp       Red Chilli Powder

1/2 tsp   Haldi Powder 

1/2 cup  Mawa

Method:

For the rice:

Wash and drain the rice.

Boil the water and add the whole garam masala and salt to it.Add the rice and cook till the rice is nearly cooked. Drain the water and spread the rice on a plate and add a little ghee to it. This is to prevent the rice from sticking.

For the Moti:

Mash the Paneer nicely. There should be no lumps. Add the cashew powder, salt and the cornflour and make small balls.

Fry these balls in oil till slightly golden. Drain and remove on absorbent paper.

For the Curry:

Chop the pudina and coriander leaves finely. In a bowl, mix the curd, the pudina and coriander leaves, chilli powder, haldi powder, salt, the ground biryani masala and the salt. This is the marinade.

Add the cut vegetable to the marinade cover and leave in the fridge for atleast 1/2 hr.

Heat about 2 tbs oil in a heavy bottomed vessel. Add the ginger garlic paste, chopped onions and saute till golden brown. Now add the marinated veggies. Mix well. Cover and cook till the veggies are cooked. Now uncover and cook till the excess water evaporates. Add the grated mawa and cook for 5 mins more. Remove and set aside.

For serving:

Take rice in a ring mold and plate it. Serve the curry in the middle.  Place the motis on the top. You can also add yellow and orange red color to the rice. Just add a pinch of color to a tsp of milk and drizzle on the rice. Serve piping hot. You may add a little ghee on the rice for that divine aroma.

This Shahi Moti Biryani tastes good with the good old onion raita.

This is our entry for

Bon Vivant #8 - Rice Recipes