Tomato Salsa

Indian cuisine has a wide variety of chutneys, similarly Mexican cuisine has a wide variety of salsa. Will share the recipe of tomato salsa which is easy to make and entice your taste buds.

Ingredients

3 Medium Sized Roma Tomatoes
1 Large Onion
2 Green Chili
1 Tsp Lemon Juice
2 Tbsp finely chopped cilantro ( Coriander)
Salt to taste


Procedure

Toss all the ingredients except Cilantro and lemon juice, in a chopper, chop it to a chunky paste. Now empty the paste in a bowl and add cilantro and lemon juice. Mix Well. You can store this in refrigerator in an airtight container for almost a week.

Tip: Do not add lemon if you are planning to store it. Add lemon to only that much quantity which you are going to use.

Bean Burrito

Only outside food i relished in US was Mexican, that is why we made frequent visits to Chipotle and  Taco bell. Made my daughter also a fan of mexican food. Best part is it's simple to make and very close to Indian cuisine 

Ingredients

TORTILLA

2 cups All purpose Flour ( Maida)

1/2 tsp Salt

1 tsp Baking Powder

1 Tbsp Thick Curd ( makes it soft)

Water as needed

FILLING

2 Tbsp Olive Oil

1 Cup Cooked Rice ( I use Sona Masoori)

1 Cup Black Baked Beans ( I use cooked Rajma)

1 onion, Finely sliced

2-3 Cloves of Garlic, minced

1 Tomato, finely chopped

1 green Chili, finely chopped ( optional)

1/2 Cup Frozen Corn Kernels ( boiled)

1 green bell pepper, sliced

1/2 Cup Grated Cheddar cheese

Salt and pepper to taste

1 Tbsp Sour Curd ( recipe in tips at the bottom)

2 Tbsp Salsa

Procedure

TORTILLA

Kneed a soft dough mixing well all the ingredients in a bowl. Divide them in balls of desired size and roll them into tortillas. Place into the hot skillet, and cook until a little bubbly and golden, flip and continue cooking until golden on the other side. Finish the dough and keep the tortillas aside in a casserole.

FILLING

Heat oil in a pan, toss in garlic, onion, bell pepper and corn kernels, add slat and pepper and keep aside. Take a Tortilla, spread a layer of rice in the center using a spoon, top with beans and then veggies and tomatoes. Sprinkle Cheese and salsa,  and roll it over into a burrito, garnish with chopped onion, tomato and cilantro!!!!

Tip: Make sour cream at home by adding 2 to 3 tablespoons of buttermilk in one cup of heavy cream and let it sit at room temperature for 24 hrs.

OR

Use one cup hung curd and 2 Tbsp fresh cream. Mix them well to avoid lumps.

Veg Burrito

If their is one such cuisine which is very close to our Indian cuisine it's Mexican. Burrito is a Mexican dish consisting of a tortilla( Roti) rolled round a savory filling, we can play with the filling. Usually it's made with Rice and Black beans. I am using here a combination of vegetables.

Ingredients

TORTILLA

2 cups All purpose Flour ( Maida)

1/2 tsp Salt

1 tsp Baking Powder

1 Tbsp Thick Curd ( makes it soft)

Water as needed

FILLING

2 Tbsp Olive Oil

1 Large Sized Onion, cubed

2-3 cloves of Garlic, minced

1/2 Red Bell Pepper, sliced 

1/2 Yellow Bell Pepper, sliced

1/2 Green Bell Pepper, sliced

8-10 Broccoli Florets ( put them in boiling water for 2 minutes, shouldn't loose crunch)

1 Jalapeno, sliced

2 Tbsp grated Cheddar Cheese

1 Tsp Fajita mix ( optional)

Salt n Black Pepper to taste

Procedure

TORTILLA

Kneed a soft dough mixing well all the ingredients in a bowl. Divide them in balls of desired size and roll them into tortillas. Place into the hot skillet, and cook until a little bubbly and golden, flip and continue cooking until golden on the other side. Finish the dough and keep the tortillas aside in a casserole.

FILLING

Heat oil in a pan, add minced garlic, add cubed onion, toss a little, add bell peppers, jalapeno, and broccoli florets. Add salt and black pepper. Add Fajita mix and Saute.

Fill the tortilla with this and garnish with grated cheddar cheese n salsa.

Paneer Butter Masala

A dish which is very common and is love by all. A dish which is always in the menu of all vegetarians. Here is how I like my paneer butter masala.

Ingredients

200gm Cottage Cheese ( Paneer)

2  Medium Sized onions Roughly Chopped

4 Medium sized Tomatoes ( blanched) or 4 Tbsp Kissan Tomato Puree
3-4 Cloves of Garlic
4 Red chili (dry)
10-12 Cashew Nuts ( soaked for 1/2 an hour)
1/4 tsp Red Chili Powder

1/2 tsp Shahi Jeera

2-3 Green cardamon

1 Bay Leaf ( Tej Patta)

1/2 tsp Honey

1 tsp kasuri methi ( dry roasted and hand crushed)

2 Tbsp Oil

1 Tbsp butter

Salt to taste

Procedure

Heat oil a pan, add whole red chilies, shahi jeera, cashew nuts, cardamon and bay leaf, add onion and fry till light brown, add tomatoes, salt and fry till oil separates. Now let the masala cool and use a blnder to make a smooth paste. Fry finely chopped garlic in butter and add the gravy masala. Grind it

Butter, finely chopped garlic fry and mix in gravy, kasuri methi dry roast, powder with hand and add to gravy. Let it simmer on low flame. Cut the cottage cheese in desired size and shape. add to the gravy. Now add honey, mix well, add hand crushed roasted kasuri methi. Ready to serve!!!!

Rose Potato Fries

It's a beautiful way of presenting the potato fries ( chips). You need a little practice to get the perfect shape. Here is how we do it in a pictorial representation.


Ingredients

2 Large Potatoes
Oil for frying
2 Cups Water
Salt to taste
Toothpicks
Slicer or chips maker


Procedure

Make Chips of medium thickness using food processor or chips grater. Boil water in a pan add salt. Turn off the flame. Add the potato chips, Leave them in boiled water for 1-2 minutes. Make sure the chips don't get too soft. The Crunch should be there. so keep checking in between. Now try to follow the pictures to make a rose with the chips.

Once u get the desired Shape fry the roses in oil. 

Pasta Sauce with Cashew Cream

This is my personal favorite recipe of pasta sauce, added sugar to reduce the tanginess of tomatoes and cashews to give it a rich taste!!!

Ingredients

2 Tbsp Olive Oil
3 garlic cloves, minced
4-5 Big Sized Blached Tomatoes( seeds and skin removed)
1/2 tsp Sugar
1/2 cup raw cashew nuts
1/2 cup water
6-7 Fresh Basil Leaves

salt to taste


Procedure

Soak cashews overnight or boil for 10 minutes and drain. This will soften them and Will give a smooth creamy paste.

Heat oil in a pan. Add garlic and cook about one minute. Toss in tomatoes, salt, and sugar. Let cook over medium-low heat for 10 minutes, stirring occasionally.
In the meantime, make a smooth paste of cashews adding water, in a mixer grinder.
Mix cashew cream into the tomato sauce, and turn off heat. Add in basil. 

Pink Sauce Pasta

My daughter is a big fan of Pasta, I believe all kids are. She likes to try various flavors and so I keep experimenting and playing with the ingredients. Here is a Pasta sauce which is a combination of Red and White Pasta Sauce.

Ingredients

4 Big sized Blanched Tomatoes ( skin and seeds removed)

                                 Or

               200gm tomato puree

1 Medium sized Onion, finely chopped

6-7 Clubs of garlic

1 Tsp Pasta Seasoning (dried oregano,basil,) 

8-10 Fresh Basil Leaves
3 tbsp tomato Ketchup

2 Tbsp Olive Oil

5-6 cloves of garlic (minced)

1/4 tsp black pepper ( optional)

1/2 Cup fresh cream

1/4 cup fresh mozzarella ( optional)

1/2 Yellow squash/ Zucchini, diced

6-7 mushroom, cut 

5-6 florets of broccoli, blanched 

Salt to taste

Procedure

Heat one tbsp Olive Oil in a pan, fry the chopped onion until translucent, add 2-3 basil leaves, now add the veggies. Take these out in a bowl anf Keep aside.

Heat one tbsp olive oil in the pan and add garlic clubs, basil leaves, blanched & peeled tomatoes or the puree, black pepper, salt, tomato sauce. Cook for few minutes, and leave it in the pan until it cools. Make a smooth  paste in the blender. Now empty the jar in the same pan, add cream, mix well.  Add the prepared veggies. Add pasta, Cook on medium heat for 2-3 minutes now add shredded mozzarella and tods again for about 2-3 minutes. Garnish with pasta seasoning.

Papaya Kofta Curry

Raw Papaya Kofta curry is an alternative for Lauki Kofta.

Ingredients

KOFTA

1 cup Grated Raw Papaya

1/4 Cup Boiled n mashed Potato

1/4 tsp red chili powder

1/4 tsp coriander powder

pinch of turmeric powder

1/4 tsp Dry mango powder ( amchur)

finely chopped Cilantro ( coriander leaves)

Salt to taste

Oil for frying

GRAVY

2 tbsp Oil

1/4 tsp Cumin Seeds

1 Large sized onion Finely chopped Onions

2-3 cloves of garlic, finely chopped

1/2 tsp finely chopped Ginger

1/4 tsp Coriander Powder

1/4 tsp red chili powder

1/4 tsp Turmeric Powder

2 Large finely chopped Tomatoes

1/4 tsp Garam Masala

2 tbsp fresh cream ( optional)

Salt to taste

Finely chopped coriander for garnishing

Procedure

KOFTA

Squeeze the grated papaya till all the water drains out.Take the papaya into a bowl, add all the remaining ingredients and mix well. Divide evenly into 5-6 portions and make round balls. Heat the oil in a Deep Pan and deep-fry the koftas, till they turn golden brown. Keep aside

GRAVY

Heat oil in pan, add the cumin seeds. Once they start crackling, add the onions and saute on medium flame for 2 minutes. Add the garlic, ginger and green chilli and fry again. Add the coriander powder, chilli powder, turmeric powder and tomatoes and cook on medium flame for 2 minutes, Keep Stiring. Add garam masala, 1/2 cup of water and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. 

Just before serving, re-heat the gravy, add the koftas, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander.

PS: Add Cashew paste to increase the richness.

Thai Tom Yum Soup (VEG)

One of my favorite soups is Tom Yum Soup. Being a vegetarian I will be sharing my recipe for veg tom yum Soup. Lemongrass, kaffir leaves ( used to get it in US haven't seen in India), and galangal  ( u can use ginger) are available at any supermarket. If you are unable to find the lime leaves, you can add some extra lime juice as per taste. But it's always better to have all ingredients in place to make a perfect dish.

Ingredients

2 Cups Vegetable Stock ( Boil Mushroom, carrots in water, strain the water and use)

2 Thin Slices of Galangal or Ginger

2 Kafir Leaves or Thai Basil Leaves

1 stalks lemon grass , cut into one inch pieces

1 Medium Carrot, chopped diagonally 

1 medium sized Tomato, cubed

5-6 Mushrooms cut into four

5-6 Broccoli florets

1/4 Red capsicum cut into 1/2'" pieces

1/4 Green Capsicum cut into 1/2" piece

2 Green chillies

1 tsp Red curry paste 

1 Lemon

1tsp Soy Sauce

Salt to taste

Chopped cilantro(coriander leaves) for garnishing

1 tsp Oil

Procedure

Take oil in  a pan, saute the red curry paste, now add the vegetables, galangal, lemon grass and leaves and toss a little, add the vegetable stock, add salt, soy sauce and let it boil for 1 minute. Add  Lime juice and garnish with cilantro.

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Ma Chole ki Dal (Punjabi Dal)

Ingredients:

1 Cup Whole Urad Dal
1/4 Cup Chana Dal
3. Salt to taste
1 inch piece of ginger finely chopped
2 cloves of garlic finely chopped
1/2 tsp Turmeric powder 
1 tsp Chili powder
1 tsp Garam Masala powder
1 tsp Dry Mango powder
4 Tbsp Desi ghee
1 tsp cumin seeds (Jeera)
1 inch Cinnamon stick
2 Medium sized Onion finely chopped
2 Green Chilies slit from the middle
3 medium sized Tomatoes, finely chopped
Salt to taste
3-4 cups Water
Finely chopped coriander leaves

Procedure:

Wash the Urad dal and chana dal and add it in a pressure cooker along with 4 cups of water, salt, ginger, garlic and turmeric powder and pressure cook till dal is done. (Approx one whistle on high heat and 3-4 whistles on low heat). Mash the dal using the back of the ladle. Heat ghee in a pan. Add cinnamon and cumin seeds and let them crackle for a few seconds. Add ginger, garlic and onion and fry until onions are slightly browned. Add green chilies and tomato and fry for 2-3 minutes. Add the Dal. Now add red chili powder, dry mango powder and garam masala. Keep Stiring for few more minutes.  Garnish with coriander.

IDLI-Fenugreek Onion Rava Idli

I always love to play with the recipes. So here comes a different version of Idli with is more healthy n will entice your taste buds....

Ingredients

IDLI

1 Cup Fine Rava ( Chiroti)

1/4 Cup Rice Flour

1 Cup Curd

1 Tbsp roasted Kasuri Methi

1 small sized Onion, finely chopped

1 Green Chili Finely Chopped ( optional)

1/4 Tsp Cooking Soda

Salt to taste

TOMATO CHUTNEY

3 Medium sized tomatoes

1 small onion

4-5 cloves of garlic

2 whole red chilies

1/4 tsp Mustard Seeds

pinch of asfoetida

6-7 Curry Leaves

1 Tbsp Oil/ Ghee

1/2 Tsp Tamarind Paste

Salt to taste

Procedure

IDLI

Take Rava, rice flour and curd in a bowl and mix well, crush the kasuri methi using your palms and add in the batter, add chopped onion and green chillies, Now add salt and cooking soda, mix thoroughly, add little water if the mixture is thick, to get the desired consistency. Grease the Idli moulds and pour the mixture evenly in each slot. Now steam the idlis in a cooker for one minutes on high flame and 4 minutes on medium flame. Use a fork/knife to prick and see if the idlis are cooked nicely, if not then steam them for 1-2 more minutes.

TOMATO CHUTNEY

Roughly chop the tomatoes and onion. Heat oil in a pan add the chopped tomatoes, onion and garlic, add salt. Fry till the tomatoes r cooked. Let it cool and then make a paste using a mixer grinder. Take the paste out in the serving bowl and add tamarind paste, mix well.

To make tadka, heat oil in a pan and add mustard seeds once they start spluttering add asfoetida whole red chilies and curry leaves. Add to the chutney and serve with Hot Idlis!!!!

 

Zafrani Pulao

Zafrani Pulao is a part of Mughlai cuisine. Make sure to use the best quality Basmati rice with long grains for good taste and fragrance.


Ingredients:

2 cups Basmati Rice, soaked for 1/2 an hour
1/2 tsp shahi jeera
3 green cardamom
4 cloves
1 medium sized Cinnamon Stick
1 Bay Leaf
1/2 tsp Garam Masala
1/4 cup Dry fruits ( cashew nuts, raisins)
2 Tbsp Desi ghee
Pinch of Saffron soaked in 2-3 Tbsp Milk
About 1.5 cup water
1 Onion finely chopped and golden Fried
Salt to taste
Few Mint Leaves

Procedure:

In a Large Pot/Kadai add Desi ghee, add Shahi jeera, let it splutter,now add cardamom, cloves, cinnamon, bay leaf , rice, dry fruits, salt and water. Bring it to boil, give it a gentle stir once or twice. Now once the rice looks half cooked pour saffron milk. Cover the lid and let it simmer until done.

Each rice grain should be separate, take it out in the serving dish and garnish with mint leaves and golden fried onions.

Dal Makhni

Dal Makhni is a rich dish of North India. It's a must in mostly all party menus. It can be served with chapati, Tandoori Roti, Naan or Rice.

Ingredients:

1 Cup Whole Urad dal soaked overnight
1/2 cup Rajma soaked overnight
3/4 cup Cream
1 litre Milk
3 cloves of garlic
3 medium sized tomatoes
2 medium sized onions
2 Tbsp Kasuri methi
1 tsp Cumin seeds ( Jeera)
4 Cloves (crushed)
1 Black Cardoman  (crushed)
1 tsp Garam masala
1 inch piece of ginger finely cut
1 tsp Turmeric powder
1 tsp Kashmiri Mirch Powder
2 Bay Leaves
2 tsp Vinegar
2 Tbsp Oil
1 Tbsp Butter
Salt to taste
Finely chopped coriander leaves for garnishing

For Tadka:
1 Tbsp Butter
2 Red Whole Chilies



Procedure :

Cook Urad dal and rajma in pressure cooker with salt and turmeric powder.
Heat oil in a pan, cumin seeds, add bay leaves, black cardamom, cloves, chopped onion, garlic and fry till light brown. Add tomatoes and fry a little, now grind it into smooth paste adding Kasuri methi. Once done pour the paste into the pan and add the Dal, cook it for few minutes on low flame. Now add chili powder, ginger and vinegar in to it. Cook again. Add Butter. Keep Stiring. Now add cream and cook. Now add milk and garam masala. Cook for a while. Add the Tadka and Garnish with chopped coriander.

PS: Add the cream once the dal is completely cooked. 

Aaloo Chatpata ( Potato Gravy)

Potato is one vegetable which everyone loves to eat in any form. Potato gravy cooked in Tomatoes is very famous in north India. It can be combined with Kachori, Puri, Matthi or even Rice. Here is a simple yet mouth watering recipe of Aaloo Chatpata.

Ingredients

5 medium sized Boiled Potatoes

3 Medium Sized Tomatoes

2 cloves of Garlic

1/4 tsp Cumin Seeds ( Jeera)

1/2 tsp Turmeric powder

1 tsp Coriander powder

1/2 tsp Red Chili Powder

1/2 tsp Garam Masala

1/2 tsp dry mango powder/ 1/2 tsp any pickle masala 

salt to taste

2 Tbsp oil

Finely chopped coriander leaves for garnishing

1tsp Ghee and Whole red Dry Chili for tadka

1 Cup Water

Procedure

Using your fingers make random pieces of boiled potatoes. Keep aside. Make a paste of tomatoes and garlic in a mixture grinder. Take oil in a pan and put cumin seeds, add turmeric powder, coriander powder and red chili powder, now add the tomato paste and fry till oil separates. Add the boiled potatoes and mix well, Add water and salt, keep stiring and let it simmer for about 5 minutes, add water if it looks too dry. Add garam masala powder and dry mango powder or use any readymade pickle masala ( preferably mango or red chili). Mix well, garnish will chopped coriander, add tadka and serve hot.