Kadhai Paneer | Cottage Cheese and Capsicum in spiced gravy

I love partying and i love it more if it is with my family, friends and loved ones. And if its a house party...Gosh! You certainly know what you talking about..It is maddening to the core, yes, Indeed. Its fun hosting a house party and for me its a big event. I leave no stones unturned in ensuring that my guests have good time. Theme party with fun games, good food, music and huge list of guests is my idea of absolute enjoyment. Spending some good time with your favorite people around breaks the monotony of a routine life. 

Planning a party is an event at my house. Oh..my Mr.P goes crazy with the shopping and the level of detailing i do for the preparations. Be it the theme, the lightnings, the decor, food or games and gifts. I patiently manages with his freaky wife! He knows for me its an occasion! Throwing a party is a great way to celebrate life and share happy moments. I enjoy every bit of it, even the next day when i spent most of my time cleaning the post house party storm! No regrets ever..

Mr. P becomes our official bartender for house parties and me as always the chef of the house! So this time. Both of us make a lethal pair when it comes to parties. Cooking, bartending and exquisite photography, all courtesy US! :)

Last weekend was one such party which i enjoyed it to the core and not to forget my guests love it! This time it was a bit hatke..an Indian theme, with Indian food, cocktails with desi twist and ethnic decor! Whaooooo...my guests were overwhelmed and so was i seeing them happy and enjoying to the fullest.

Food like every time has to be the BEST..no compromises pls! I hate to repeat a menu until its on a guests request else i always try new to lay new dishes or those which i have mastered. So this time for Indian theme party, on my P's request, i served Kadhai Paneer, which he claims to be the best and totally restaurant style. Mr.P is very fussy about food and the flavors and if the appreciation comes from, you better acknowledge it. So like an obedient wife (which i am totally ;) ) churned out an elaborate menu for the party, with hubby's help. Voila!! My guests loved it and my Kadhai Paneer turned out to be a hit! Aaaahh..the real pleasure is in seeing eyes filled with contentment and happiness.

Ingredients:-

215 g - Paneer/Cottage cheese, cubed
1 big sized Capsicum, cubed
1 medium sized onion - cut lengthwise, cubed 

2 small sized onion -  grind to a paste

1 tsp - ginger garlic paste

2 tsp - kasuri methi

1/2 cup tomato puree

3 - green chillies, slit lengthwise

1 tsp - Cumin seeds

1 tsp - lightly roasted coriander seeds

1/2 tsp - lightly roasted fennel seeds

1/2 tsp - Red Chilli powder
1 tsp - Turmeric powder
1/2 tsp - Garam Masala

1 pinch of powdered black cardamom seeds

1 pinch - Asafoetida

1 tbsp Tomato Ketchup
Salt to taste

Oil for cooking
Chopped Coriander leaves and ginger julienne, for garnish

Steps to follow:-

1. Roughly pound coriander seeds and fennel seeds in a mortar & pestle.

NOTE: Just roughly pound. DO NOT make it a powder.

2. Heat oil in a wok and add asafoetida and cumin seeds. Let it splutter.

3. Gently crush kasuri methi between your palms and throw it in the oil.

4. Add green chillies, coriander seeds, fennel seeds, ginger garlic paste and saute for sometime over a low flame.

5. Add onion paste and bhuno till its goldenish brown in color.

NOTE: You could add a pinch of salt while sauteing the the onions as this quickens the 'bhunoing' process.

6. Add capsicum and onions saute

7. If the onion paste is sticking to the bottom of the pan, you could sprinkle some water intermittently to avoid the mixture from burning.

8. Keep sauteing for 2-3 mins and then add spices - Red Chilli, Turmeric and black cardamom powder.

9. Now add paneer cubes to the vegetable mix and saute with light hands ensuring paneer cubes do not break or crumble. Close the pan with a lid, leaving a small gap and let it cook for 5-7 minutes over a low flame.

Tip: You can keep the paneer cubes in warm water at the start of cooking. This will keep the paneer soft.

10. Mix in tomato puree and bhuno for another 7-8 mins. Let the tomato puree reduce in thickness and render the gravy a bit dry.

11. Finally add tomato ketchup and garam masala.

12. Sprinkle some chopped coriander leaves and ginger julienne.

13. Serve hot with lachcha parathas or naans.

Tomato & Beetroot Soup...a healthy, zero cornflour version

Winter is officially here. It's the season of long nights and short days, of reflection and looking inward, and of thinking of ways to keep warm: scarves, gloves, fireplaces, cuddling... and warm food. Winter brings with it some icy, snowy, and gray days.  

At this point, you don’t want to do anything but stay in and curl up in a blanket with a nice bowl of warm food. Temperatures are dropping, which means that it’s the perfect time to heat things up with a warm bowl of soup. A piping hot bowl of soup is the ultimate comfort food during the winter months. Soup doesn’t have to be rich and creamy to be satisfying, though.

When I want to remedy that "cold to the bone" wintertime feeling, a delicious steaming bowl of soup before any meal often comes to my mind. Aaah! Soup...

Today i finally welcomed the approaching Winters in my home with my homemade winter warmth.This light, healthy broth has an absolute fuss-free recipe and is loaded with goodness of nutritious veggies! The sweet earthiness of the beet grounds the subtle notes of the tomatoes and carrots, adding depth without overpowering the flavor but renders a lovely valentine red color to the soup.

If the world seems cold to you, kindle fires to warm it with my version of "good-for-you" soup. This soup is brimming with beautiful colors and flavors that boost your immunities through the cold and flu season. 

A hearty bowl of warm soup on a cold day makes winter seem worth it, Isn't it?

Ingredients:-

For the Broth
5-6 Ripe tomatoes (cut in halves)
1 beet root (cut in halves)
4-5 Carrots (peeled and cut in halves)
1 inch peeled ginger knob (1 piece)
5-6 garlic cloves (big in size - peeled and whole)
1 Bay leaf
4-5 pepper corns
3-4 clove
Salt to taste
1/4 tsp sugar

For Tempering
1 tbsp butter
1 tsp cumin seeds
Chopped coriander (very finely chopped)

Steps to follow:-

1. Pressure cook all the items under 'For the Broth' with two cups of water up to 3 whistles (Simmer the flame to low after 1st whistle)
2. Pass the mixture through a seive and remove the bay leaf

NOTE: Do not throw away the water. You will need it in the last stage of cooking the soup.

3. Let the sieved vegetables cool down for sometime and then blend in a mixer. 
4. Strain this through a metal strainer to remove the seeds and any tomato skin left. 
5.  Add slight water if needed

NOTE: Use the same water which was sieved initially.

6. Heat a wok and add butter to it.
7. Throw in some cumin seeds and let it splutter
8. Pour in the soup and some coriander leaves and let it boil for 3-4 minutes. Boil until water and soup do not appear as separated in the mix.
9. Season generously with black pepper, adjust salt and add sugar.
10. Stir and give a final boil and transfer in individual soup mugs.
11. Garnish with coriander leaves and serve piping hot!

Savor this warm thin, light soup while snuggled under layers of cozy blankets. 
Have a comfortable winter night!
Good night. :)

Vegetarian Shaami Kebab...a tryst with royalty!

I come from a city which is known for its culture, architectural heritage and sumptuous lip smacking Awadh cuisine. Oh yes! You named it right, i belong to Lucknow, fondly known as the ‘City of Nawabs’ or the ‘City of Tehzeeb’. 

It is no exaggeration to call the capital of Uttar Pradesh, one of the finest cities of  the country in terms of mannerisms and culture. The culture of Lucknow has a great feel and is an amalgamation of complete sophistication, warmth, manners (etiquette), courtesy and a fine taste in standard of living. Many cultural traits of the city have become the landmarks of ‘Tehzeeb’.
 

The heritage of Lucknow not only excels in culture but has shown a profound presence in dance, music, literature, Urdu poetry, drama and food. Lucknow's Awadh cuisine is world renowned and has a unique nawabi style attached to it. Some of the major highlights of the list being Kormas (gravies), Dum pukht Biryani and kebabs. Just looking at an elaborate layout of Lucknow cuisine will make your mouth water. The most famous of all dishes are the succulent Kebabs (pan fried meat balls) which Lucknow and its residents are proud of.

My today's post is a vegetarian version of the succulent and much celebrated Shaami Kebabs from Lucknawi Cuisine and is undoubtedly a show stopper in all the parties and get together at my place. The kebabs are rich in protein, flavorsome, loaded with spices and some of curd and melt in mouth delights, which makes this an apt introduction to all my readers to Swad-e-Awadh journey.

Ingredients:-

1 Cup Whole Bengal Gram (Kala chana)

4-5 cloves

2 Black cardamoms (seeds removed and crushed in mortar and pestle)

1 tbsp ginger garlic paste (roughly pounded in mortar and pestle)

1 inch cinnamon stick

3 tbsp curd (no hung curd needed here but then curd to be used must be stiff and should have no excess water. I used Mother Dairy curd)

1 tbsp of very finely chopped garlic 

1 tbsp of very finely chopped ginger

1/4 cup very finely chopped onions

2 tbsp of very finely chopped green chillies

2 tsp Garam Masala

Salt

Ghee for shallow frying on tava/griddle (You could use oil instead as well)

Steps to follow:-

1. Soak whole bengal gram overnight along with cloves, cinnamon stick and black cardamom crushed seeds

2. Next day, add the ginger garlic paste, garam masala, salt and pressure cook them with minimum water just to ensure that the lentils get boiled well but there is not too much water after pressure cooking.

3. Turn off the gas stove after 3-4 whistles. Let the pressure release on its own.

NOTE: Once you open the pressure cooker lid ensure that there is not much water. Boil in open till some water evaporates. Too much water will make the kebab dough watery.

4. Once the lentils are done, blitz them in a blender in batches along with the curd.

NOTE: Do not make its paste. Keep it a bit grainy as it will gives a good texture to the kebabs.

5. Transfer the lentil-curd mixture to vessel.

NOTE: If at this stage, you see the mixture to be runny, then heat a pan, simmer the gas and saute the mixture by constantly stirring it so that the additional water gets removed.

6. Add finely chopped onions, garlic, ginger and green chillies and some garam masala if needed still.

7. Mix all the ingredients well.

8. Now heat a pan and melt some ghee and swirl the pan so that the ghee spread across the pan.

9. Spoon out a mixture and place it on the tava/griddle.

NOTE: Do not overcrowd the griddle. You could put 4 at a time if using a bigger griddle else two at time. This will ease out the process of flipping the kebabs on the tava.

10. While the kebabs are getting cooked, keep the flame low-medium. Fluctuating in between the two as needed.

11. Add half teaspoon of melted ghee on the kebabs and flip them. Now let another side roast for sometime.

12. Once both the sides are done and well browned, transfer them to a platter and serve with mint chutney and sliced onions.

Vada Pav...Aamchi Mumbai's much acclaimed street food

Pulsating, Alive, On the move, Vibrant & Fun..these words very appropriately define my feelings for Mumbai. The city that never sleeps is a fascinating town with a compact mix of traditional & the modern. 

Visit to Mumbai was on my cards for long. Little did i know, that after my post grad, the city of dreams as known by everyone across the globe, would be the destination for onset of my professional odyssey. The fast-paced life here is crazy!! It really gives one a lifetime experience. This is in every way the city of dreams and the city of unflinching strength. 

I have grumbled about the city, rued the dearth of infrastructure & civic sense, complained about the fast deteriorating public transport system & the high cost of living & my escalating expenditures, yet I felt life, I felt love, and more than that I felt me in all the moments which made me smile for no reason. Yes, Mumbai holds a very special place in my memories and in my heart. 

The city is home to people from all walks of life where millionaires retire to their plush homes, the middle-class make their way to another day defined by the train timetable and the homeless find their sweet spot on the pavements. Trust, its a confluence of varied class,  cultures & traditions. 

Mumbai is a bustling example of unity in diversity and not to miss out the phenomenal gastronomical adventures that this city has to offer to its residents and to those who happen to visit this hot-spot melting point. More than the big cities famous fine dining experiences, the various food capitals across the globe are known for there scrumptious street food. Similarly, Mumbai streets serve some of the most lip-smacking delicacies that are, in fact, preferred over those served in plush restaurants. The fast-moving life has given rise to hordes of "junk-food outlets" on almost every road, offering delectable choices of city's very own pav bhaji, bhel puri or the well-known Vada Pav, a road-side food, which is an omnipresent feature of urban India.

While today i had an urge to revisit the cherished memoirs of my stint in Mumbai, i decided to recreate the flavors of the much acclaimed Vada Pav with homemade 'cutting chai' in my kitchen. One bite and phewwww..!! You will be convinced why this dish is simply patronized by everyone from all the socio-economic levels.

 

Ingredients:-

1 Packet of Ladi Pav

Butter for basting

7-8 fried green chillies (slit lengthwise, deseeded and the deep fried) 

Amchoor and Salt for coating the fried chillies

Aloo Bondas

 4 big potatoes (boiled, peeled and mashed)

2 green chillies

3-4 garlic cloves minced (from bigger sized garlic pods)

1/2 tsp black mustard seeds

Sprig of curry leaves

1 tsp tumeric powder

2 tsp coriander powder

Coriander leaves for garnishing 

1/2 tsp Asafoetida

Oil for tempering

1/2 cup besan

1/2 cup rice flour

Water

Green Chutney(Dip)

1 cup Coriander leaves

1/2 cup Mint leaves

2 or 3 (If you like it to be spicier, you may add more) Green chillies

1/2 tsp Cumin seeds

Salt to taste

Juice of 1 lemon

Dry Garlic Chutney(Dip) Powder 

1 cup peanuts

1/2 cup grated dessicated coconut

6-8 garlic cloves (from bigger sized garlic pods)

4-5 dried red chiliies

Steps to follows:-

1. Dry roast all the ingredients for garlic chutney separately in a pan.

2. Once the roasted ingredients have cooled down, blitz them in a blender.

3. The powder will be coarse & sticky in texture due to oil released from coconut and peanut.

4. Spread the powder on a sheet of paper, allowing the excessive oil to get removed.

5. Now blend all the ingredients mentioned for green chutney and squeeze in the lemon juice once all has blended well.

6. Heat oil in a pan.

7. Throw in asafoetida, mustard seeds, curry leaves and let them splutter.

8. Add in minced garlic, turmeric and coriander powder and saute.

9. Add the mashed potatoes now and mix everything thoroughly.

10. Add salt and chopped coriander leaves. The aloo mix is ready.

11. Transfer it to a plate and once cooled, make medium sized balls (as shown in the picture)

12. In a bowl add the besan and rice flour with some salt and turmeric.

13. Slowly add in water to the besan-rice flour mix ensuring no lumps are formed. (Use a whisk while doing this)

NOTE: The consistency of the batter should not be very flowy nor too thick. The consistency should resemble that of an idli batter.

Now its time to fry the aloo bondas!! Yayyyyy!!!

14. Heat oil in pan for deep frying.

15. Dip each ball in the batter and ensure it well coats the aloo and slide it slowly in the pool of oil.

16. Keep the gas on the medium flame and fry until the bondas turn golden yellow.

17. Follow the steps for the remaining balls as well.

Now time for the final assembling of the Vada Pav

18. Cut the pav into halves.

19. In a pan, heat some butter and let it melt.

20. Put the pavs on the pan and toast them very lightly (DO NOT make them crisp, just till hey start to brown slightly)

21. Get the pavs on a plate, apply the coriander chutney on the pav and sprinkle some dry garlic chutney, now place the aloo bonda and again sprinkle some more garlic powder on top of the aloo bonda and finally place the second half on the top.

Your Vada Pav is now ready and if you wish for some more tongue tickling flavour, accompany it with some green chillies, slit length wise, de-seeded and deep fried. Further sprinkle some salt and  amchoor powder and give its a toss. Have it with a hot cup of ginger tea and re-live those fond memories.