tag:blogger.com,1999:blog-90542112274843275802024-03-10T19:36:37.284-07:00RasaswadPallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.comBlogger274125tag:blogger.com,1999:blog-9054211227484327580.post-63636340583591338872024-03-10T19:35:00.000-07:002024-03-10T19:35:38.158-07:00Reduced guilt pasta <p> Boil pasta as per package instructions. Wash and soak 1/2 cup red lentils - masoor daal. In a small pressure cooker, heat some olive oil and add 1/4 chopped onion, 1 celery, 1 carrot, 1/2 green pepper and 2 cloves of garlic. Sauté for a few minutes. Add salt, pepper, red chilli flakes, oregano, and a pinch of thyme and marjoram. Add big pieces of mushrooms and the lentils and sauté for another minute. Add half jar of basic tomato basil pasta sauce, about 1/2 cup water and cook on medium for two whistles. Once done, mix the pasta, lentil sauce, the remaining half jar of the tomato sauce and some reserved pasta water. Serve with olive oil and grated permesan. </p><p><br /></p><p><a href="https://www.kitchentreaty.com/red-lentil-marinara-sauce/">https://www.kitchentreaty.com/red-lentil-marinara-sauce/</a></p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-75784878922046096662024-03-03T07:27:00.001-08:002024-03-03T07:27:41.390-08:00Cheese burst pizza sandwich <p> <a href="https://youtube.com/shorts/wq9pbY2RiRA?si=eWVEvBIXcJcjbiBX">https://youtube.com/shorts/wq9pbY2RiRA?si=eWVEvBIXcJcjbiBX</a></p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-73466565650188212712024-03-02T13:56:00.000-08:002024-03-02T13:57:00.189-08:00Rye seed cracker <p> Super easy, super fast and really nice! Can also make for a nice gift. </p><p>Preheat oven to 400 degrees. In a bowl, mix together 1 cup rye flour, 1/2 tsp salt, 1/4 tsp baking powder, 1/4 cup each of rolled oats, pumpkin seeds and essence seeds, 2 tbsp flax seeds. Mix everything.Add 3 tbsp olive oil and 1/3 cup water. Lightly mix (do not over mix). Then turn over on a parchment paper. Cover with another parchment paper and roll it out. Remove the top paper, move the dough with the bottom paper to a baking tray and score with a pizza cutter. Bake for about 20 mins till lightly brown in the corners. Cool for two minutes and break them apart. Cool and store in an air tight container.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><a href="https://www.carolinescooking.com/swedish-crispbread-rye-seed-crackers/">https://www.carolinescooking.com/swedish-crispbread-rye-seed-crackers/</a></p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-72455821925220235112024-03-01T10:02:00.000-08:002024-03-01T10:02:16.412-08:00Vietnamese Garlic Noodles<p> In a pan, boil noodles (I used whole wheat hand pulled noodles from trader joes)..with less water, and just a pinch of salt. In another pan, heat some butter and olive oil, and add lots of crushed garlic. Let it cook until just before browning. Add the noodles with the water, some dark soy sauce and cook..keep adding the pasta water as required ( I used all of it)..this will make it super creamy. Add grated permesan and cook another half a minute. Serve with more permesan. </p><p>https://www.youtube.com/watch?v=seY_K4P6rOM</p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-4381039922048108062024-02-16T17:43:00.000-08:002024-02-16T17:52:36.039-08:00Basic Chole<p>After 30+ years of cooking, I’m starting to converge on a basic recipe of Chole .. </p><p>Soak a cup of dry Chole for 5-6 hours. Drain the water and add fresh water. Add a pinch of salt, 4-5 dry Awla, one bay leaf and boil for 4-5 whistles in a pressure cooker. Boil 2-3 small potatoes along with the Chole. Once cooled, mash some of the chole. </p><p>Onion base - oil, onion, ginger, garlic, tomato, turmeric, red chilli powder and coriander powder. I keep this ready in the fridge. </p><p>Chole masala - dry roast - 11/2 tbsp coriander seeds, 4 black cardamom, 1 tbsp black pepper, 1 tsp cumin, 4-5 green cardamom, 1/4 tsp ajwain, 6-7 cloves, 1 mace, 1/4 tsp hing, 2 kashmiri red chillies for 2-3 mins. Add 1 tbsp each of dry anardana, and kasuri methi and some salt and roast another minute. Grind to a fine powder and store in a container. </p><p>Heat oil in a pan, add cumin seeds, about 1/2 cup onion masala, add about a tablespoon of Chole masala, sauté for a few seconds. Add about 1/2 cup yoghurt and let it cook. Add salt, a pinch of dry mint, cooked chole and potatoes, some water, some kasoori methi and let it cook for 5-10 mins. Garnish with cilantro and serve with pooris and pickled onions. </p><p><a href="https://youtu.be/qPiqvDltIdM?si=XLsu9nFF5M2AuNeV">https://youtu.be/qPiqvDltIdM?si=XLsu9nFF5M2AuNeV</a></p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-81445312555016819732024-02-11T18:22:00.000-08:002024-02-11T18:22:45.479-08:00Almond chocolate celebration cake <p> Preheat oven to 350. Put parchment circle at the bottom of a 10 inch spring foam pan, and grease the bottom. Separate 6 extra large (or 7 large) eggs. Mix yolks with 1 stick of room temp butter. In a mixer, start whipping egg whites. Stream in sugar (3/4 cup +1 tbsp + 1 tsp). Whip until it’s a stiff meringue. Add a dash of almond extract. Fold in the yolk and butter mixture and fold in 11/4 cup of almond flour + 1/2 cup fine breadcrumbs. Add the batter to the pan and bake until done. About 20-25 mins. Cool. </p><p>Mix about cup each of milk and semi sweet chocolate and add 8 oz whipping cream. Microwave and make ganache and refrigerate for several hours. Whip in a mixer to make the frosting. </p><p>Slice the cake, put frosting in the middle and also frost the top of the cake. Pipe a few roses and then decorate with lots of candies. </p><p><br /></p><p><a href="https://mrchocolate.com/blogs/recipes/chocolate-almond-celebration-cake-recipe">https://mrchocolate.com/blogs/recipes/chocolate-almond-celebration-cake-recipe</a></p><p><br /></p><p><br /></p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-13256547296636900692023-11-25T07:00:00.000-08:002023-11-25T07:00:53.042-08:00Cheese garlic locho <p> </p><p>Wash thoroughly and soak 3/4 Chana daal, 1 tbsp udad daal for 5-6 hours. Add about 1/2 cup Poha and let it soak for another 10-15 mins. Drain the water, wash once more and drain the water again. Now blend it smooth (I used pulse mode) without any extra water and 2 tbsp of yoghurt (I mixed the two kinds - sour and plain). Cover and ferment in Instant pot yoghurt mode for 11 hours. Next day, add salt, turmeric, big pinch of hing, ginger green chilli paste, and a couple tablespoons of peanut oil. Mix everything by hand for a few minutes. Add water to make dosa batter consistency. Heat water in a steamer, and grease 2-3 plates. Now add 1/2 packages eno to the batter, a tsp of water and mix in one direction. Add the batter to the plates and steam for 10 mins or so </p><p>For locho masala; mix 1/4 tsp each of black salt, chat masala, red chilli powder, roasted cumin powder, black pepper powder. </p><p>Melt a tbsp of salted butter, add one clove of garlic, grated and some locho masala. Spread this butter on one of the Thalis and let it steam for another 5 minutes. </p><p>Serve warm with cilantro, Sev, grated cheese and pomegranate seeds. </p><p><br /></p><p><a href="https://m.youtube.com/watch?v=mAE7mstDda0&t=324s&pp=ygUQVmlyYWogbmFpbCBsb2Nobw%3D%3D">https://m.youtube.com/watch?v=mAE7mstDda0&t=324s&pp=ygUQVmlyYWogbmFpbCBsb2Nobw%3D%3D</a></p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-91596658989430686062023-11-24T14:51:00.000-08:002023-11-24T14:51:39.376-08:00Palak Paneer Puri<p> Take some leftover palak paneer - crush paneer coarsely with hands. Add whole wheat flour, salt, oil and a bit of water to form a fairly firm dough. Let it rest. Knead and roll out thick puris. Deep fry and server with achar, etc. It's a complete meal from leftovers. </p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-23270305602777939922023-11-24T14:46:00.000-08:002023-11-24T14:46:53.953-08:00Indori Poha<p> M. Liked this a lot...</p><p>Wash thick poha in a colander, and let them dry in the colander itself for 10 mins. Add salt, sugar (a bit heavy on the sugar), turmeric and lime juice and lightly fluff with a fork. Boil some water in a sauce pan. In a tadka pan, heat oil, add mustard seeds, cumin seeds, fennel seeds, hing, half a green chilli and add to the poha (still in the colander). Now, put the colander with the poha on the sauce pan with water, cover and steam for 10 mins. Add a pinch of jeeralu and chat masala (I didn't have jeeravan masala). Poha is ready. Garnish with sev, bhujiya, peanuts, pomegranate seeds, etc. Sevre warm. </p><p><br /></p><p>https://www.youtube.com/watch?v=9PGSlqTP1Sw</p><p>https://www.youtube.com/watch?v=XuttnylxuXY&t=147s</p><p><br /></p><p><br /></p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-54737391108224399662023-11-23T14:48:00.000-08:002023-11-23T14:48:48.192-08:00Olive Crostini<p> Super fast to put together - Slice the bread, drizzle olive oil and toast for a few minutes in the oven. In a chopper, add 1/4 cup black olives, 1/2 cup green olives with pimento, one clove of garlic, and chop. Add a handful of permesan cheese, a handful of melting cheese (I had quatro fromaggio), a tablespoon of butter, and a pich of salt pepper. Bring it together into a paste. Spread generously on the bread slices, and bake again for about 10 mins. Serve warm. </p><p><br /></p><p>https://www.simplyrecipes.com/recipes/olive_crostini/</p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-60752745858812551252023-11-06T19:02:00.001-08:002023-11-06T19:02:09.224-08:00Mummy jevo Chevdo<p> In a small grinder jar, mix about a tbsp salt, 3-4 tbsp sugar, 1/2 tsp turmeric, 1 tsp kashmiri Lal mirch, 1/8 tsp citric acid crystals, 1 tsp fennel seeds, 1 tsp chat masala and grind it all together to make a fine powder. </p><p>Slice 1 green chilli and break about 20-25 pieces of curry leaves in half and set aside. </p><p>Line a big kathrot (parat) with paper towels. Heat oil in a large kadai. In a big strainer (I used a pasta strainer), move around about 4-5 cups of thick Poha to remove any powdery residue. Using a stainless steel spider, fry all the Poha in batches. Keep sprinkling some of the masala while it’s still warm, and stir gently. Now on a lower heat, fry about 2 cups of raw peanuts till crispy, but not brown. Next, fry about a cup and a half of dalia (roasted Chana dal), followed by a cup of coconut slices and cashews each. Fry half a cup of raisins till they just puff up. Now fry the chillies till crispy and finally the curry leaves. Keep sprinkling the masala after each layer. Now gently toss everything until mixed. Store in an air tight container after it cools. Think of your magical childhood and thank your mom in your heart.. </p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-76655541104657870272023-10-10T13:25:00.003-07:002023-10-10T13:25:55.513-07:00Sweet potato waffles<p> Peel and grate two sweet potatoes. Add salt, pepper, one egg, some green garlic (since I had it around), about half a cup of plain flour, and 1/2 tsp baking powder. Mix and make waffles. Serve as an afternoon snack with pitted olives (one in each hole, make sure!) </p><p><br /></p><p>https://www.youtube.com/watch?v=EcN_ldZawIQ</p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-61701674328013066282023-09-29T11:00:00.001-07:002023-09-29T11:00:03.445-07:00Fried bhinda <p> S. Ben special .. </p><p>Clean and wipe bhindi, remove tops and bottoms, slit and then cut in half. Deep fry the bhinda on medium high flame. Add some salt while frying. Roast and grind some peeled peanuts. Add turmeric, red chilli powder, dhania jeera powder, chat masala, garam masala. Add some cilantro. Mix the spice mix with the bhinda and serve. </p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-23344832657521582452023-09-29T09:48:00.004-07:002023-09-29T09:48:58.863-07:00Instant Pot Risotto<p> Prep ahead: slice a zucchini, eggplant, quartered mushrooms and some red and yellow peppers, add some olive oil and some salt and roast in the oven until done. </p><p>Set instant pot to saute mode. Add olive oil, 1 sliced leek (or onion), some garlic, and saute for a minute or so. Add some sliced mushrooms, and saute. Add about half a cup of Arborio rice and saute for a couple of minutes. Add a few splashes of white balsamic vinegar, And add about 2-3 cups of veg stock/water. Add salt, close the instant pot, and set it on manual, high for 5 mins. Do a quick release once it's done, and stir in the roasted veggies, about 2-3 tbsp of goat cheese, and serve with olive oil and grated permesan. </p><p><br /></p><p><br /></p><p>Recipe inspiration:</p><p>https://www.jamieoliver.com/recipes/vegetable-recipes/rogue-ratatouille-risotto/</p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-80319514702198873872023-07-12T17:07:00.001-07:002023-07-12T17:07:25.101-07:00Tofu fingers <p> Dab dry a block of extra firm tofu..cut into thin fingers. Take about 1/3 cup AP flour, add a pinch of salt, and enough water to make a medium thick batter. Dip the tofu fingers in the batter and coat with panko. Heat oil in a frying pan, and shallow fry the tofu fingers. Server with ketchup mixed with soy sauce (or, if you’re an adventurous toddler like M., you can have it with Shrikhand)</p><p><br /></p><p><a href="https://youtu.be/Kg7yF2Dy6w0">https://youtu.be/Kg7yF2Dy6w0</a></p><p><br /></p><p><br /></p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-41604000191581584162023-06-29T07:58:00.004-07:002023-06-29T07:58:57.290-07:00Almond cupcakes with Shrikhand frosting<p> I included eggs to the original recipe instead of yoghurt, replaced some of the flour with almond flour, added some sugar, and made a double batch to take to work. </p><p>Previous night - drain out a large pack of greek yoghurt in the fridge. </p><p>Soak, peel and chop about 1/2 cup raw Almonds in a chopper. Soak a big pinch of saffron in a tbsp of milk. Crush a teaspoon of cardamom. Pre heat oven to 350. Line and spray cupcake molds. In a mixer bowl, cream a stick of butter with a quarter cup sugar. Add two eggs, one at a time and mix. Add 3/4 can of condensed milk, and half a cup of oil. Add 1 tsp almond extract and a small splash of vanilla. Mix everything. In another bowl, mix 1 cup AP flour, 1/2 cup whole wheat flour (optional - can use AP instead), and 1/2 cup Almond flour. I really did this since I was running out of flour at home, lol. 2 tsp of baking powder, 1 pinch of salt. Mix dry ingredients to the wet. Add the chopped almonds and half of the soaked saffron. And mix the batter. Add to cupcake pan, bake for about 10-12 mins till done. Cool. </p><p>For frosting, mix drained yoghurt, remaining condensed milk (next time I might skip this for consistency), saffron, cardamom, and about 2 cups of icing sugar. Mix and frost the cupcakes. Adding more sugar made the frosting softer (since it's yoghurt), so next time, I'll try less sugar. </p><p>https://www.archanaskitchen.com/kesar-badam-cupcakes-with-shrikhand-recipe</p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-71838750414548894142023-06-19T09:52:00.002-07:002023-06-19T09:52:31.059-07:00Aam wali Bhindi Do Pyaza<p>Wash, wipe and cut bhindi into large pieces (about two pieces per bhindi). Heat some mustard oil, let it smoke, and then add bhindi and cook till semi-cooked. Add a pinch of salt. Remove bhindi and set aside. Peel and slice some onions, some tomatoes and some raw green mangoes. Also slice some whole cloves of garlic and ghinger. In the same pan, add cumin seeds, fennel seeds, a few methi seeds and hing. Add onion, ginger and garlic and saute for a minute or so. Add turmeric powder, red chilli powder, dhania powder and some amchur. Add a tablespoon of yoghurt and let the spices roast. Add tomatoes and mango and cook for a bit (tomatoes shouldn't soften). Add salt, and then add bhindi. add lots of chopped cilantro and serve with rotis. </p><p><br /></p><p>https://www.youtube.com/watch?v=bt-VjvnzM6o&t=85s</p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-21513652037301426132023-06-19T09:41:00.002-07:002023-06-19T09:41:35.463-07:00Berry Meloni <p> In a blender, add 1/2 cup sugar, 1 pack strawberries (washed and stemmed) (leave a few and slice for garnish), 1 whole cut up mini-watermelon (also leave a few cubes for garnish), juice of one lemon (keep some peel aside for garnish), and blend. Transfer to a pitcher, add the garnish pieces, and serve over ice. </p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-30661851098703087652023-06-19T09:39:00.003-07:002023-06-19T09:39:16.842-07:00Kothimbir Vadi<p> Super easy and yummy. Heat a pressure cooker with some water (remove ring and whistle), and put a steel ring on the bottom (can also use a steamer). Grease a small plate (I used dhokla plate) with some oil. Wash and chop cilantro - about 3 cups. Mix 1 cup besan (I used a bit more, since I had a bit more cilantro), 1/4 cup rice flour, salt, turmeric, red chilli powder, garam masala, a pinch of amchoor, roasted cumin seeds powder (I used some homemade chat masala - Ranveer Brar recipe), 3 tbsp sesame seeds, and a tablespoon of oil. Mix everything and massage for a bit. Then add a few splashes to water to make a firmish dough. Note I don't use any soda. Press it into the greased plate, and steam for about 10 minutes, until done. Let cool, cut into pieces, and shallow fry on both sides until crispy. Serve with chutneys and dips of your choice. </p><p>https://www.youtube.com/watch?v=vYO2e40nbIg</p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-75486743526667975352023-06-19T09:34:00.004-07:002023-06-19T09:34:19.638-07:00Aloo Bhaji + Raita (Patal bhaji)<p> Soak about half cup of chana dal for about two hours. Wash and remove vains from a bunch of Aloo leaves. Chop them fine. In a pressure cooker container, Add chana dal and aloo leaves with a bit of water and some salt. Also put a small vati (bowl) with some raw peanuts and some water. Pressure cook for three whistles (along with rice, etc.). In a pot, heat oil, add mustard seeds, cumin seeds, hing, and add the boiled daal, leaves and peanuts. Add more salt, pinch of haldi, green chilli-ginger paste, jaggery, and tamarind pulp (add more pulp if the aloo leaves are slightly itchy. Boil for a few minutes and serve with rice. </p><p><br /></p><p>Raita - peel the stems, chop and boil in salted water for a few minutes until they soften. Let cool. Whisk some yoghurt, add salt, a pinch of sugar, the cooled stems and some cilantro. Heat oil, add mustard seeds and hing and add to the raita. </p><p>This version is slightly different, but the video is informative: </p><p>https://www.youtube.com/watch?v=P-csYW06j_A&t=144s</p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-41475757248166898362023-05-24T20:12:00.003-07:002023-05-24T20:12:31.532-07:00Samosa <p> Bummer I didn’t have this recipe here so far: boil and peel about 4-6 russet potatoes. Coarsely mash them by hand. Lightly roast about 1/3 cup of whole coriander seeds, and coarsely crush them with a rolling pin. Add them to the crushed potatoes. Add a handful of thawed petite peas, a big handful of chopped cilantro, some chopped mint (optional), a tablespoon each of crushed ginger and green chillies (adjust to taste), a tablespoon of lime juice, salt to taste, about a teaspoon each of chat masala, garam masala, anar dana powder (dried pomegranate), fennel seed powder (optional), and dried mango powder. Half a teaspoon of red chilli powder, and a pinch of ajwain. Mix everything together, and set aside. You can now use fresh samosa wrappers (a dough made from all purpose flour, salt, ajwain, oil and water), or use frozen empanada wrappers (Goya brand work well), or cut up strips of spring roll wrappers (TJ brand). You could also use some plain white bread. Stuff and fry samosas and enjoy with chutneys. </p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-33695517072685706652023-05-06T13:35:00.001-07:002023-05-06T13:35:04.764-07:00Dabeli <p> Masala - 2 tbsp whole dhana, 1 tsp jeera, 1 tsp tal, 1 tsp fennel seeds, 15-20 pepper corn, 1 star anise, 3-4 small cinnamon sticks, 2 cloves, 2 tbsp dry coconut powder. Roast everything and transfer to spice grinder. Add 1 tsp amchur, 1 tsp salt, 1 tsp black salt, 1 tbsp kashmiri chilli powder, 2 tsp sugar. Grind everything together and keep aside. </p><p>Peanuts - I use peeled peanuts. Take about a cup of peanuts in a bowl, add 1 tsp oil, and 1 tbsp butter. Heat it in a microwave in 30 second increments for 2 minutes. Add dabeli masala per taste. Heat for another minute or so, and set aside. </p><p>Garlic chutney: Grind together 3-4 large cloves of garlic, salt, kashmiri red chilli powder, cumin seeds, lime and water. </p><p>Sweet chutney: I used store bought khajoor imli chutney. </p><p>Prep: Chope red onion, cilantro and remove seeds from a pomegranate. Mix some nylon sev with some chopped cilantro and take out in a plate. </p><p>Stuffing: Boil, peel and mash potatoes. Heat oil, add chopped onion and saute till slightly brown on the edges. Add dabeli masala (I also added some store bought one I had left over (Davda brand). Saute and add water. Add some sweet chutney, salt and potatoes. Mix everything together and turn off the heat. Remove to a plate, flatten, spread some peanuts, some dry coconut, and all the other toppings. </p><p>Assemble: Cut a pav bread from one corner, so as to create a pocket. Add garlic chutney on one side, and sweet chutney on the other. Add some peanuts, sev and potato filling. Heat a pan/tawa, add butter, add a pinch of dabeli masala, and a a bit of cilantro, and roast the dabeli on both sides in this butter. Cover the two sides with sev and cilantro and serve hot. </p><p>https://www.youtube.com/watch?v=ADxA3QYBD8Y</p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-55794599694598528472023-04-26T08:12:00.001-07:002023-04-26T08:12:08.067-07:00Broccoli Paratha quesedilas <p> Chop broccoli into small pieces. Add to a bowl, add some water and microwave for a minute till slightly soft. Heat olive oil, add chopped onions, green peppers. Saute for a few minutes. Add broccoli, a pinch of salt and pepper. On a leftover paratha, add some slices of cheddar cheese, Add the mixture, add some more cheese and fold in half. Heat a tawa, add some butter, and roast the quesedilas on both sides until crispy. Cut into wedges and serve. </p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-13581108863553022622023-04-26T08:08:00.002-07:002023-04-26T08:08:17.336-07:00Asparagus Curry<p> Chop Asparagus in small pieces. Heat oil, add cumin, some diced onion, saute. Add mix masala (onion, tomatoes, ginger, garlic, spices). Add asparagus and saute for a minute or two. Add water, salt, cover and cook until asparagus is soft. Add a touch of cream, and cook for a few. Serve hot with rotis or parathas. </p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0tag:blogger.com,1999:blog-9054211227484327580.post-44856734915638655942023-04-12T18:04:00.002-07:002023-04-12T18:04:25.065-07:00Weeknight saag paneer <p> This is the mostly uncomplicated version that tasted really well. Wash and chop a bunch of spinach (not baby spinach). Make sure to change water a few times to get rid of any sand. This can be done a day or two in advance. In a large pan, heat some oil. Make small cubes of a pack of paneer (I used Swad). Add them to the pan and let them brown lightly on two three sides. Now, dice a large red onion, lots of garlic cloves (I used Vadilal frozen garlic cloves), and some ginger (I used some frozen paste I had on hand). Remove the paneer pieces and set aside in a plate. In the same pan, add some more oil and ghee, add some cumin and ginger ans garlic. The garlic needs to brown ever so slightly. Then add chopped onion, a pinch of salt, and let it sauté for a few more minutes. In the meantime, thaw out a pack of frozen mustard leaves (Sarso - I used Vadilal brand) in the microwave. Wash it once to make sure there’s no dirt. Once the onion starts to brown on the edges, add turmeric powder, red chilli powder (just a pinch) and coriander powder. Let it sauté and then add the greens (I didn’t come se any tomatoes and the colour was great). Add some water and some more salt and let the greens wilt and cook for 3-4 minutes, without covering. Now transfer everything to a vitamin, add some water and blend until fairly smooth. This step is so worth it! Transfer back to the pan, add a bit more water , salt, amchur, garam masala powder and the paneer pieces and cook for a few more minutes. There’s one more tadka, but it is worth it. Finely chop a few cloves of fresh garlic. Heat some ghee in a tadka pan, add the garlic and let it brown (Sindhi style). Add a piece of whole red chilli and add the tadka to the saag paneer. Serve hot with parathas. Will make a really nice weeknight dinner. </p>Pallikahttp://www.blogger.com/profile/13227404774377055361noreply@blogger.com0