Methi Gobhi Pasanda

A simple yet rich recipe using basic vegetables such as cauliflower, peas and fenugreek. Hope you enjoy it as much as my family did.

Ingredients:
Half of a medium cauliflower, broken into small florets
1/2 cup frozen peas, thawed and almost cooked in a mircrowave
1 bunch of fresh methi leaves, washed thoroughly, use only leaves portion
3/4 cup chopped onion
1/4 tsp garlic paste
1/4 tsp ginger paste
1 green chilli chopped
1 medium tomato finely chopped
Spices:
1/4 tsp cumin seeds
Dash of hing
1 Bay Leaf
1/4 inch cinnamon stick
2 cloves
1/4 tsp each turmeric powder, red chilli powder, cumin powder , coriander powder
1/4 to 1/2 tsp garam masala (based on how strong your garam masala is)
1 tbsp jaggery
1/4 to 1/2 cup half and half (as creamy as you like)

1 Heat oil. Add ginger garlic paste and sautee. Add 1 green chilli. Add onions and sautee till translucent.
2. Add tomatoes and sautee.
3. Add turmeric powder, red chilli powder, cumin and coriander powder and sautee.
4. Sautee until the paste leaves oil on the side. Now add 1/8th cup of water and cook until the onions are soft. Cook the paste until the onions and tomatoes are well cooked and mushy. Transfer to a food processor and blend to a thick paste with little water. Set aside.
5. Add oil (use a non stick flat bottom pan). When hot, add the cauliflower florets. Sautee on medium heat till the cauliflower gets a golden tint. You may want to use a little extra oil for this stage. When cooked this way the cauliflower will taste better than cooked in the paste. Set aside
6. Add a little oil. Add the bay leaf, cinnamon stick, cloves. When fragrant, add the methi leaves, the green peas and toss well. Season with salt.
7. Add the ground onion tomato paste and mix well.
8. Add garam masala powder and jaggery and toss gently. Add half and half and mix well. (Since half and half is a bit watery.  Toss gently until the half and half reduces a little. Cover and cook until the cauliflower is cooked.
9. Check seasonings and serve.

Vegetable Makhni

A delish vegetable preparation of vegetables simmered in spices and cream sauce.

Ingredients:
1/2 cup green peas, partially cooked
1 cup cauliflower florets
1 cup carrots, chopped in bite size pieces
1 cup green beans, partially cooked
10 bite size pieces of paneer (optional)
1 cup heavy cream
1 tsp cumin powder
1 tsp coriander powder
1 green chilli
1 tsp garam masala
2 tbsp cashewnut paste
1 tbsp ginger garlic paste
3 heaping tbsp tomato paste, mixed with water
Kasoori methi
Spices:
1 bay leaf
1 star anise
1/4 inch cinnamon stick
1 badi velchi
2 cloves
1 cardammom pod, opened

1. Heat oil in a pan. Place paneer pieces and roast on each side for a few minutes until browned. Set aside. In the same pan, add the caulilflower florets, season with salt and a pinch of cumin and coriander powder. Keep tossing until lighly browned.  Set aside. You can skip these steps and directly add the vegetables and paneer to the pan when we make the sauce. But I like to season and brown the vegetables a bit because it adds some extra flavor especially to paneer and cauliflower as they tend to be a little bland.
2. In a microwave, partly cook (about 5 minutes) carrots and beans in water. Drain and set aside
3. In a stainless steel pan, add 4 tbsp butter. When melted, add all the spices listed above. Add the ginger garlic paste and keep stirring. Add the cumin and coriander powder and green chillies and keep stirring so as to not burn.  Add the cashew nut paste and keep stirring. 
4. Now in a bowl, mix tomato paste with about 1/2 cup water and beat well.
5. Add the tomato paste mixture to the pan and blend well. Cook for about 3 to 4 minutes. You may have to add a little water to keep the curry going.
6. Add the cauliflower florets, carrots and beans and cook uncovered.  Add garam masala and cook. Add the heavy cream and stir. YOu can add extra heavy cream if you like the curry creamier.  Mix well. Add the paneer and kasoori methi. The heavy cream will leave a little bit of oil on the side. When you get a thick yet gravy style consistency, veg makhni is ready.

Serve with rice or naan.

Note: Add paneer cubes to the above dish to make paneer makhni.
 

Vaatanyachay Golay - Seasoned Green Peas

I am sure all of us have had this cooking experience where we start out to make some dish and realize we do not have certain ingredients. So you either start substituting or just skip them and the dish still turns out fine! But this one is certainly NOT one of those "let me skip this ingredient" recipe, in my humble opinion. Because there are such few ingredients, a perfect marriage of all the contents really make or break this dish. Especially the coconut, lime juice, the green chilli and black pepper. Even that tiny pinch of sugar makes a world of difference.

Vata-nya-chay Go-lay is a typical Maharashtrian dish made during pujas and festivals. Vatana is green peas and golay means circles - weird name but tasty dish. I made this dish for a dinner thing we had to celebrate Ganesh chaturthi.  Hence the 2lbs of green peas!!! Adjust  your quantities accordingly!

Method and ingredients:

2 tbsp Amul ghee or oil

2 lbs frozen peas, completely thawed and drained completely of any water

1/2 tbsp cumin seeds

3/4 tsp turmeric powder

Couple dashes of asofoetida (hing)

Deep brand shredded frozen coconut, thawed

2 serrano peppers

Salt and Black Pepper

Shredded coconut

Lime juice

Heat ghee. When hot, add cumin seeds. When they sputter, add the hing and finely chopped green chillies. Let cook for a minute. Add the green peas.  Add the turmeric powder, salt, black pepper, tiny pinch of sugar and a handful of shredded coconut. Cook uncovered until peas are tender for 5 minutes. Now cook covered on simmer for another 5 minutes. Top if off with some fresh lime juice.

Note: if you are peas are thawed they will take longer to cook. So adjust timings based on the doneness level of the peas. Peas should be tender because that is when the masala integrates with the peas. But you do not want the peas to be too mushy either.

Vermicelli Upma - A Quick and Healthy breakfast

Vermicelli or as it is called in India - Semiya is nothing but fine pasta but the Bambino one that I get from an Indian store is made from semolina or rava.  Very easy to cook and very fast to cook. Even a beginner can get a hang of it. The key, however, is to add the water to the cook the semiya with caution especially if you are beginner. My beginning experiences with semiya ended up looking like a big starchy gooey mess. I always add frozen or fresh veggies to such breakfast items to boost its nutritional value. But, the original recipes add green peas at the most. 

1/3 cup Bambino Vermicelli

1/3 cup finely chopped onions

1/2 cup frozen mixed vegetables - corn, green peas, and green beans

1 dry red chilli

1/4 tsp mustard seeds

Pinch of white urad dal

Dash of asofoetida

4 to 6 curry leaves

8 to 10 dry roasted peanuts

Few cashews (optional)

2/3 cup hot water

Garnish: lime juice, cilantro, shredded coconut

1. Heat about 2/3 cup of water.  Add frozen veggies to the them. I did that so the veggies would defrost/cook and the water would retain the nutrients. 

2. Heat very little oil in a pan.  Add the vermicelli to the pan and roast it on low flame until golden brown.  You have to constantly keep moving it with a spatula so that it does not burn.  Set aside.

3. Add some oil.  When hot, add the mustard seeds and let sputter. Keep the flame on low.  Quickly add urad dal, curry leaves, dry red chilli (break it in two pieces), asofoetida, and peanuts.  Tilt the pan to a side so the contents are immersed in oil.  Flame should be on low so as to not burn the contents. 

4. Add the finely chopped onions and sautee for 3 minutes.  Add the frozen veggies (drain and reserve the hot water) and mix well. Let cook for another 2 to 3 minutes. Add a pinch of sugar and salt to taste and mix.

5. Add the roasted vermicelli and mix well.  Add about half of the hot water that we reserved after draining the veggies.  Cover and let simmer and cook.  The vermicelli will absorb all the water slowly and cook in that process.  Check for doneness. When the vermicelli is soft to bite, it is ready to eat.  Just like pasta or noodles, the doneness meter will be different for each one of us. I like the vermicelli al dente (a bit of bite) so I did not put the entire water. So it is better to be safe and add half at first and if necessary follow up with the remainder.

Garnish with shredded coconut, cilantro, and some fresh lime juice.

Matkay May Matki

I am sick and tired of seeing Matki in Matki usal. I mean it does have a charm of its own but  yesterday I was not in a mood to make chapatis. But this soup marathon has got to stop. I am getting lazy to make the chapatis and the rice and the dal and the raita just because I made Matkichi usal !! I guess the next few recipes will have to be Indian food.

Ingredients and Method:

1 small onion, finely chopped
1/2 tsp each of ginger and garlic paste
1 cup frozen vegtables
1 cup Ragu Pizza sauce
1/2 tsp cumin powder
1 tsp Cajun seasoning
1 tsp worcestershire sauce
2 chicken bouillon cubes (optional)
1 15oz can of red kidney beans
1 cup soaked matki or moth beans

Soak the moth beans for 6 to 8 hours in water.  Keep aside.

Heat oil in a pressure cooker.  Add 1 small finely chopped onions and sautee until translucent.  Add 1/2 tsp ginger paste and 1/2 tsp garlic paste and sautee till aromatic.  Now add 1 cup frozen vegetables and stir for a few minutes.  Add 1 cup Ragu Pizza Sauce and stir.  Let sit for a few minutes until oil separates from the paste.  Add 1/2 tsp cumin powder, 1 tsp Weber Cajun Seasoning, 1 tsp worcestershire sauce, and 2 chicken bouillon cubes.  Add the matki.  Pressure cook the mixture for 2 whistles.  When all the pressure is released from the cooker, add a can of red kidney beans and let it come to a boil.  Now simmer the soup uncovered for 10 minutes.  Serve with hot cheese bread. 

For cheese bread recipe visit : http://slurpnburp-mithu.blogspot.com/2011/02/cheese-melt-bread.html

Matkiche Pohay - Moth beans with flattened rice

I tried a little variation to the regular Pohe made in most Maharashtrian households for breakfast. One can also add finely chopped potatoes but I skipped them for the fear of CARBS!!

Ingredients and Method:

1/2 cup sprouted moth beans
2 handfuls of thick poha
1/2 medium onion, sliced lengthwise
1/2 cup green peas
1/2 tsp mustard seeds or rai
1/4 tsp asofoetida or hing
2 green chillies, slit lengthwise
1/2 tsp turmeric

1. Start by soaking the moth beans completely under water in a pot for 6 to 8 hours.  Drain the water and let them sprout.  Pour the moth beans in a cheesecloth or a thin cotton cloth, tie it tightly and place in a warm spot for the moth beans to germinate. Leave overnight.  The moth beans should be ready the next day.

2. We are ready to make the Matki Pohay.  Rehydrate the poha in a colander by running cold water on the poha directly from the faucet.  Using your hands, toss the poha so it gets wet thoroughly.  All the water should be drained out. Set aside for the poha to hydrate.

3. Heat oil in a pan. when hot add the mustard seeds and when they sputter, add the hing.  Now add the green chillies and toss a little.  Add the onions and fry them till translucent.  Add the moth beans and frozen green peas and mix well.  Add the turmeric and salt and stir.  Add 1/4 cup water and cover and cook on low flame for 8 to 10 minutes.  As the water evaporates, you may have to add a little water at a time to cook the moth beans.  Check if moth beans are cooked at this time. I like mine a little al dente. 

4. Add the poha and mix well.  Adjust seasonings at this time - salt, sugar, and maybe a little more turmeric. 

5. Sprinkle lime juice before serving. 

Stir-Fry Pot Soup

A quick stir fry style soup inspired by Asian Ingredients!

1/2 medium onion, chopped
1 cup broccoli
1/2 cup frozen mixed veggies - Carrots, beans, and peas
1/4 cup brown rice
1/2 tsp garlic paste and 1/2 tsp ginger paste
1 chicken breast, chopped in bite size pieces
2 Chicken bouillon cubes
Few drops of Fish sauce
1/2 tsp of Sesame oil
1 tsp Chings All in One Stir Fry Sauce (or any stir fry sauce)
Salt/Black pepper

Heat oil in a pressure cooker.  Add the chopped onions and sautee until browned.  Add the ginger and garlic paste and sautee till aromatic.  Add the broccoli florets, mixed veggies, and brown rice. Mix well.  Add the chicken pieces and give it a stir.  Add 3 cups of water.  Crush the chicken bouillon cubes. Add the stir fry sauce, fish sauce, and sesame oil.  Close the lid and pressure cook the mixture - about 2 whistles should be more than enough. You want the veggies and chicken cooked but not disintegrated that you cannot see them anymore. In case that does happen, no fear - it is still a healthy meal. 
Check for seasonings at the end - salt and black pepper before serving.  Serve hot. 

Note: Since chicken breast cooks really fast, pressure cooking it makes it very tough to chew ie it overcooks. So serve the soup right away after making it since it continues cooking in the heat of the broth!

If you do not own a pressure cooker (found in most Indian homes), you could do the stir frying and assembling part in a stock pot and cover and cook on simmer until the veggies are tender or cook in a slow cooker as well.

If you are vegetarian, skip the fish sauce, chicken, and chicken bouillon cubes all together. Use vegetable broth mixed with water instead.