Mar 11, 2013

Paneer Lettuce Wrap

"Paneer Lettuce Wrap"  is a vegetarian option for Chicken Lettuce wrap. Its crisp, rocking, joyful and crowd-pleasing appetizer. 


Ingredients

250 gms Panner, cut into cubes or rectangle slices
1 Iceberg Lettuce
1/4 cup of Oil 

For Marinade

1 bunch of Cilantro
2 Green Chilies
2 Cloves of Garlic
1 inch Ginger
1/2 tsp Cumin seeds
1 Bell Pepper, diced
1/2 tsp Salt

Procedure

  • Using a blender make a smooth paste of all ingredients listed for Marinade. Add water if required.
  • Apply green chutney over panner and freeze for 15 minutes, so that the marinade sauce sticks to paneer and it does not fall of while frying
  • In a flat pan, heat 3-4 tsp of oil and place panner one beside other. Slow roast them evenly in medium heat setting until it turns to brown. The sweet chutney from marinade helps to caramelize paneer. (Each side should take about 2 minutes to roast)
  • Serve paneer over a bed of Iceberg lettuce

Kabuli Channa Chat

Chats are popular street foods in India. There are wide variety of chats like pani puri, bhel puri, masala puri, seve puri and the list goes on.

The recipe that I have presented is called "Kabuli Channa Chat". It is prepared mainly with with Kabul channa or garbanzo beans and it is accompanied with puris, onions, cucumber, sweet and green chutney.
  

Ingredients

1 cup Garbanzo beans (Kabul Channa), soaked overnight
1 onion, chopped
1 Cucumber, chopped
1 Tomato, chopped
Small bunch of Cilantro, chopped
1/2 cup, yogurt

For Puri

1 cup fine semolina (chiroti rava)
1 tsp Rice flour
1/2 tsp salt
pinch of Baking soda

For Sweet Chutney

3/4 cup Tamarind pulp
1 cup Jaggery
1/4 tsp Red Chili Powder

For Green Chutney

1 bunch Cilantro
1 bunch Pudina (mint)
3 Green chilies
1 inch Ginger
1/2 tsp Cumin seeds
1/2 tsp Salt
1/4 tsp Chat Masala

Procedure

Puris

  • In a bowl, mix semolina, rice flour, salt and baking soda. Add water enough to knead the dough. The dough should be very tight
  • Allow it to rest for 1/2 hour until semolina absorbs moisture
  • Divide the dough into equal balls and using a rolling pin, roll into circles (not too thick or not too thin). Cut it into small squares
  • Now heat oil in a pan for deep frying puris, put small squares into oil slowly and fry in medium flame  until it turns to dark golden brown 

Sweet Chutney

  • Melt jaggery in a pan. Simmer until it completely dissolves
  • add tamarind and red Chili powder. Simmer for 5 to 10 minutes. Stir often until thickens
  • After it cools, strain the liquid and refrigerate

Green Chutney

  • Using a blender make a paste of all ingredients that are listed for Green chutney. Add little water if required
  • Refrigerate the chutney

Chat

  • Boil Garbanzo beans (Kabul Channa) in a pressure cooker up to 4 whistles
  • In a bowl, mix boiled garbanzo beans,onions, cucumber, and tomato

  • Add 2-4 tsp of sweet chutney and 2-4 tsp of green chutney and mix well
  • In a plate, put handful of puris and spread it evenly, next add spiced garbanzo and vegetable mix and spread it evenly. Garnish with Yogurt, sweet chutney , green chutney and cilantro

Tip:

Puris can be made in advance and can be stored in an air tight container. It lasts up to two weeks or may be more. Sometimes it becomes soft, if it is exposed to air, then you can toast these puris in a preheated oven for 15 minutes to make it crispy

Sweet Chutney and Green Chutney can be made in advance and can be stored in an air tight container. Refrigerate after every use it increase its shelf life.




Mar 8, 2013

Hari (green) Chutney

Hari (green) Chutney is a basic accompaniment for chat, sandwich or even in salads. It is prepared with fresh herbs like mint, cilantro ...

I have recreated this recipe making it  little unique from other recipes. Also, I wanted a create a firm base for this chutney so that the consistency is very thick and smooth. 

Ingredients

2 cloves of Garlic
1/2 inch Ginger
2 Green Chilies
1/2 cup Grenn Bell pepper, diced
Hand full of Cilantro
1/4 tsp Cumin Powder
1/4 tsp salt

Procedure

  • using a blender, make a smooth paste of all ingredients that are listed above. Add few tablespoon of water if required. The consistency should be thick.
Tip: you can prepare this chutney in advance and refrigerate it in an airtight container

Imili Ki Chutney (Sweet Chutney)

Imili (or Tamarind or Puli in tamil)  is one of the chief accompaniment in many chats. Its a sweet and sour recipe made with tamarind and jaggery ("bella" in Kannada or "gur" in Hindi).

This recipe has many variations. Some recipes add additional spices like black pepper, garam masala and salt. But my recipe is made with  just 3 ingredients and turned out to be toothsome and scrumptious!!

I also used this chutney as salad dressing and it was delicious.


Ingredients

3/4 cup Tamarind pulp
1 cup Jaggery, grated (otherwise shavings  or small pieces of jaggery should be good)
1/4 tsp Red Chili Powder

Procedure

  • In a heavy bottom vessel, add 2 tsp of water and jaggery. Melt jaggery until it dissolves completely
  • Now add tamarind pulp and simmer for 10 minutes in medium heat setting, until it gets semi thick
  • Add red chili powder and mix well
  • optional step : After it cools, strain the liquid and discard the content
Tip: you can refrigerate this chutney for up to 10 days or freeze it


Mar 7, 2013

Avarai (Beans) Varupu

Avarai Varupu is an easy way to flavor up green beans. It makes a great combination with any meal. 


Preparation Time - 20 Minutes

Ingredients

500 gms Green Beans, cut into 1 inch 
1 inch piece of Ginger, grated
1/2 tsp Turmeric powder
1 tsp Red Chili powder
1/4 tsp Kasturi Methi
1/2 tsp Coriander Powder
5 tsp oil
Salt

Procedure

  • In a skillet, heat oil. Add ginger, turmeric powder, red chili powder, kasturi methi, coriander powder and 2 tsp of water. Stir well
  • Add beans and cover the skillet. Cook in medium heat setting for 15 minutes. Stir often
  • Add Salt and cook for 3-5 minutes
  • Serve hot

Potato Curry

When I think of spicy vegetarian side dish, "Potato Curry" comes to my mind. Its my mother's recipe. 
My Mom used to make this quite often during my school days and it is one my favorite !! 
I  remember during my college days, that this was a popular dish. My friends still do ask for this recipe and that why I am sharing it with everyone !!


Preparation time - 20 minutes

Ingredients

4 Potatoes, chopped 
1 tsp. Mustard seeds
1 tsp. Urad Dal (optional)
1 strand Curry leaves
1/2 tsp. Turmeric powder
3/4 tsp. Red chili powder
4 tsp. Oil
Salt

Procedure

  • Heat oil in a pan. Add mustard seeds and Urad dal. When mustard seeds start to crackle, add curry leaves, turmeric and red chili powder, and then add 2 tsp of water to prevent burning of dry ingredients
  • Add potatoes and mix well until masala has evenly coated potatoes. Cover the pan with a lid or a plate and in medium heat setting, cook for 10 minutes. Stir often
  • When potatoes are partially cooked, add salt and cook for another 8 to 10 minutes
  • Serve hot
Most popular combinations of potato curry are Curd rice, chapati, rice and rasam, rice and sambhar

Mar 6, 2013

Baked Fish


Looking for healthy dinner!!
A simple blend of fresh herbs and spices transforms tilapia fillets into a mind-blowing feast.
This is a great and healthy meal which is lightly crisp on the outside, tender and juicy inside.




Ingredients

5 Tilapia fillets
2 Green chilies
2 cloves of garlic
1 small piece of ginger
Handful of mint
Handful of Cilantro
1/2 tsp.of cumin powder
1tsp.of extra virgin olive oil
Salt 


Procedure

  • Make a paste of  all ingredients except fish fillets
  • Apply marinade paste over tilapia fish fillets and refrigerate for 20 minutes
  • Place the fillets in a greased baking dish
  • Preheat oven to 350C 
  • bake fish up to 20 minutes at 300C
  • Serve with salad if desired