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Semi-Homemade Malai Paneer Curry Recipe

20 Mar

malai-paneer-curry-recipe-masala-simmer-sauce-pasta-spicyAn accidental recipe that became a hit and helped me to discover and easy way to make any Indian malai curry. My husband later refused to eat the frozen malai paneer curry I had got from the Indian store. I love the tikka masala curry for its creaminess and since I had Trader Joe’s masala simmer sauce in my pantry for a while I had the idea to use it with some heavy cream. What I got was a very well spiced creamy curry which was close to any typical tikka curry available in the restaurants. You could use the curry with paneer, chunky pieces of eggplant, chicken, mushrooms,prawns (shrimps), crab or losbter and it will be equally delicious.

malai-peas-paneer-curry-indian-recipe-creamy-sauce

Serving Size: 4-6

Ingredients:

1 bottle of trader joe’s masala simmer sauce

1 block or 2-3 cups of cubed paneer about 1 inch cubes

1/4 cup water

1/3- 1/2 cup heavy cream

1 cup frozen peas

season with salt (optional)

Directions:

In a pot add the simmer sauce and bring it to a light boil /simmer.

Next add the heavy cream, paneer bring it to a simmer again add the frozen grean peas and check for seasoning.

Let cook for another 2-3 minutes.

Take off heat and add some fresh cut cilantro for additional flavor.

Serve with white rice, pasta for a vegetarian option as the sauce is creamy or fresh baked bread, naan or roti.

Check out my video to see how easy and quick it is to make the Malai Paneer Curry.

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Mullo Bhaji – White Daikon Radish with Grated Coconut Recipe

24 Feb

Last weekend my husband came home with mullo -diakon radish and said he wanted to eat some goan mullo/ mulliah bhaji. Mullo – diakon radish is very common in Goa and is eaten as an everyday vegetable. It does not need too many ingredients to make this vegetable shine.  We ate it just boiled and as bhaji. It’s very tasty with just 4-5 simple ingredients. You can also cook it with caldin curry and it taste great. I also use the caldin curry recipe to make bottle gourd (opo squash or long melon).

mullo-mulliah-mulla-bhaji-goan-diakon-radish-vegetable-curry-recipe

 

mullo-bhaji-ingredients-goan-vegetable-recipe.

Serving Size: 4-6

Ingredients:

4-5 average sized diakon radish with green leaves

1/2-3/4 cup of fresh grated coconut

1 medium onion diced

3/4 cup water

1 diced tomato (optional) gives color and flavor

1 green chilli for spice (optional)

salt to taste

Directions:

Wash the radish well to take off any sand or mud. Cut it into 1/2 inch pieces.

In a pot add the coconut, onion, tomato and the radish on top. Add in the water and cover and cook on medium heat for 20-30 minutes till the radish has soften.

Season with salt and enjoy it as a side with rice.

mullo-indian-diakon-radish-vegetable-curry-recipe-fresh-coconut

 

Upma Recipe – Indian savory breakfast made with Cream of Wheat

14 Oct

Upma is a very popular south Indian breakfast food. In Goa it is available at the chaia dukan (Tea Stalls) till lunch time, locals call it Uppit. Upma recipes have changed so much that it is now  consumed for lunch or dinner. The newer recipes have toasted nuts and dal, veggies and additional spices. The flavor and aroma are from curry leaves and mustard seeds. My recipe is of the past old days when life and foods were simple and not complicated.

upma-uppit-recipe-savory-breakfast-ideas-cream-of-wheat-semolina-rava

Serving Size: 3-4

Ingredients:

2 tbsp of ghee or oil

1 cup cream of wheat/ rava/ semolina

2.5 cups water

1 medium onion chopped finely

15-20 curry leaves

1 green chilli

1/2 tsp of black brown mustard seeds

2 pinches of asafoetida

1/2 tsp of sugar

1/2 tsp of  salt

upma-uppit-recipe-ingredients-breakfast-ideas-cream-of-wheat-semolina-rava

Directions:

Heat a non-stick pan and roast the cream of wheat on medium heat by stirring continuously for 5-7 minutes till it has a nice light golden color and a nutty smell.

Take of heat. Heat oil or ghee in a pot. Add the mustard seeds, chilli and curry leaves, saute for 20-35 seconds. Add the onions and saute till light brown. You can add peas and carrots if you like and saute for 1-2 minutes. On the side boil 2.5 cup water add the sugar and salt.

Once onions are soft add the boiling water and slowly add the roasted cream of wheat by stirring continuously till no lumps are formed. check for seasoning.

Cook for about 2-3 minutes till thicken. Turn off the heat and let stand for 5 minutes. You can now mould the upma or serve as is. Enjoy it hot.

upma-uppit-recipe-goan-indian-breakfast-ideas-cream-of-wheat-semolina-rava

Zoodles Recipe – Versatile and Healthy Low Carbs Alternative

3 Oct

zoodles-tikka-masala-chicken-curry-recipe-healthy-foods-vegetarian-veganEvery time I am on Pinterest I have seen appetizing pictures of Zoodles. It has been on my list for a while. Finally a couple of weeks back I made it for the first time. On my first try I cooked it too long and it became too watery. I kept reducing the time on the stove till I finally felt that I had got it. The best duration to cook the zoodles is adding it to an already heated pan or pot taking it off heat and mixing it gently till the heats transfers and makes them soft without letting out too much water. This is not a very good food for leftovers you got to make it fresh. For the next couple of weeks I used zoodles as substitute for pasta and rice. Enjoyed them with pasta sauce, chicken curry and kung pao chicken. It gives you the same sense of slurping regular pasta or noodles without the extra carbs.

zoodles-recipe-with-baked-chicken-kebabs-kebobs.

 

zoodles-with-butter-chicken-curry-recipe-indian-ideas-food

Serving Size: 2-4

Ingredients:

4 medium zucchini or courgette spiralized or julienned

2-3 smashed garlic cloves

1 tbsp of oil

Salt to taste

Directions:

Heat a pan add the smashed garlic saute for 15-30 seconds.

Take the pan off heat add the zucchini noodles or zoodles sprinkle salt and toss in gently for 1-2 minutes.

Top the zoodles with warmed pasta sauce, sautéed or curried chicken, vegetables or any creamy sauce of choice. Enjoy a healthy meal. Also enjoy it as a side vegetable dish.

zoodles-with-pasta-vodka-sauce-tandoori-spiced-saute-chicken-tenders-recipe

Indo-Chinese Hot and Sour Soup Recipe

19 Sep

The Indian hot and sour soup is one of my husband’s favorite and now it’s my 9-year-old’s as well. I grew up with Indo-Chinese cuisine outside of goan and indian as it was the only other cuisine.  Now a days you can find all sorts of different cuisine in Goa. A Indo-Chinese restaurant called “Gaylin” was the most popular one in Margao.  You can also check out my other Indo-Chinese recipe  Chicken Manchurian.

indo-indian-chinese-chicken-egg-eggless-hot-and-sour-soup-recipe

 

This recipe is fairly easy and can be done a vegetarian or non-veg version. In the vegetarian version you can add cabbage, green beans, mushroom, carrots, bamboo shoots and tofu and for a non-veg shredded chicken. Else you can leave it as a thick broth without any additions. Last week I  used the same recipe to make chicken wonton soup.

indo-chinese-hot-and-sour-chicken-wonton-soup-recipe

 

indo-chinese-hot-and-sour-soup-vegetable-ingredients

Serving Size: 4-6

Ingredients:

6 cups of water or stock

1/2 onion finely chopped

5-7 finely chopped garlic cloves

1″ ginger chopped fine

3 tbsp of corn starch

1.5 tbsp of vinegar

4-5 tbsp of soya sauce

1 tbsp of chili-garlic paste

1/2-1 green chili chopped

salt to taste

Optional

1/2 cup finely chopped cabbage

1/2 cup finely chopped green beans

1/4 cup finely cubed carrots

1/2 cup cubed tofu

1/4 cup bamboo shoot

1/2 cup mushrooms

12-16 wonton

1 egg beaten

1/2 cup shredded chicken

Directions:

In a pot saute the onion and green chili till soften. Next add the ginger, garlic and saute for 30-40 seconds. Next add the vegetables and sweat them for 4-5 minutes.

To this add water or stock, chili-garlic paste, soya sauce, vinegar and salt to season and cook covered for 15 minutes on medium heat. You can add the wonton or tofu or shredded chicken bring to a boil.

Mix the cornstarch with 3-4 tbsp of water to form a paste. Add this mixture to the hot soup and stir till it thickens and starts to bubble. Finally add the beaten egg and stir the soup slowly to get egg stands.

Take of heat and serve hot. You can add fresh chopped cilantro for garnish.

indo-chinese-vegetable-hot-and-sour-soup-recipe-gluten-free

 

Methi Bhaji – Fenugreek Leaves and Urad Dal Recipe

26 Aug

Fenugreek leaves is popular in a Goan household. It is usually made into a vegetable while in the rest parts of India methi leaves is used in many ways. It has many health benefits  which makes it very popular. I had never cooked with methi leaves before so this was my first time. Just fyi, I have to be in a zen state before I get cooking with first time ingredients so as not to mess up the recipe 😉

methi-dal-recipe-urad-aloo-bhaji

Serving Size: 4-6

Ingredients:

leaves of 2 bunches of methi

1 small onion chopped finely

1 cup of moong or urad dal soaked for 30 minutes in water

1/4 tsp of Asafoetida (hing)

1/2″ finely chopped ginger

3 finely chopped garlic cloves

1 slit green chili

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp sugar

1 tsp lemon/lime juice

salt to taste

Directions:

Heat a pan add oil. Once the oil is hot add asafoetida (hing), chopped garlic, ginger and sliced green chili.

Add sliced onions and saute the onions for 1 minute until they turn soft.

Drain the water from soaked dal, add dal in the pan. Let the dal cook along with onion for 2 to 3 minutes.

Add turmeric powder and coriander powder. Give a stir and mix well.

Now add washed methi leaves or fenugreek leaves and stir.

Let the methi gets cooked for 2 minutes until it reduces in size.

Once methi starts shrinking add salt as per taste and sugar. Squeeze 1 tsp of lemon juice.

Mix well and let cook uncovered for 2 minutes.

Methi bhaji is ready to serve with phulkas, chapati or rice.

methi-dudhi-gujarathi-pez-chapathi-thepla-fenugreek-leaves-vegetable-recipe

Baked Stuffed Karela – Bitter Melon Recipe

15 Aug

Bitter Melon is not a common vegetable at the grocery stores in the US but is a very popular vegetable among the Asians and for its health benefits. In Goa one of the popular recipes I grew up with is stuffed karela made with prawns/shrimps and goan recheado masala. The stuffing is first cooked and then stuffed melon is shallow fried in oil.  My recipe is vegetarian with 2 variations from the original recipe, I have skipped the prawns and I baked the karela instead of shallow frying.

 stuffed-prawns-shrimps-karela-recheado-masala-recipe-fried-shallow-keema

Since karela is a bitter melon to rid the bitterness it requires 3 things that I think help cut the bitterness. First applying a generous amount of salt to each melon inside out and let stand for 30-45 minutes to drain out the bitter liquid. Second it need an acid and finally a little sweetness. Indian’s believe in many health benefits of karela/bitter melon you can check out more on my earlier blog post of Prawns and Bitter melon Fry by clicking here.

stuffed-karela-goan-indian-ingredients

Serving Size: 12 small karela – 4″ size

Ingredients:

12 small karela/ bitter melons

2 medium onion chopped fine

1 medium tomato chopped fine

6 cloves of garlic chopped fine

1″ ginger cut fine

3 tbsp of goan recheado masala

1 tsp of sugar

1 bunch of fine chopped cilantro

2 tbsp of garam masala

salt to taste

Directions:

Split each karela and scoop out the seeds apply generous salt to each one inside-out and keep aside for 30-45 minutes. It will let out some bitter liquid. Wipe each dry with a paper towel.

In a pan heat oil, saute the onions till soft. Next add the ginger garlic and saute for 1-2 minutes along with the recheado masala. Finally add the sugar and salt to season mix well.

Take of heat and add the chopped cilantro. Keep aside to cool.

To the dried karela apply a little oil and garam masala inside and out and stuff each one with the recheado filling.

Bake at 415F for 35 minutes till the karela is soft.

stuffed-prawns-shrimps-karela-recheado-masala-recipe-goan

 

 

 

For Variations

  •  Add prawns/shrimps or paneer to the stuffing and instead of baking shallow fry the karela till they soften on the outside about 5-7 minutes on each side.
  • Some recipes in Indian Cuisine use ground beef or chicken and potatoes.

Do note this recipe is spicy. You can make your own stuffing. My recommendation would be to add sour and sweet taste to cut the bitterness.

Pressure Cooker Seasoned Black Beans Recipe

22 Jul

I had never cooked with black beans before as I always bought canned ones from the store. I was very surprised as to how easy and flavorful it was cooking at home.  Making your own is a better option than the cans considering from a health safety point of view. You can refrigerate or freeze the beans for later use. I made this recipe a couple of time now with and without oil and you cannot tell much of a difference.

seasoned-black-beans-pressure-cooker-recipe-cuban     seasoned-black-beans-pressure-cooker-soak-no-rice-recipe

One know fact about Goan cuisine is it does not use black beans neither did I see them in stores growing up. My husband has made an effort (with his wife’s helps 🙂  ) to eat more greener. He has been eating almost 90% plant-based diet and I must admit it can be monotonous if not being creative. It is also hard work and has to be planned. Since we do eat a lot of leafy green salads I am always looking for some protein to be included and black beans along with garbanzo beans are my goto.

Please feel free to share your Black Beans Recipes in the comments section.

seasoned-black-beans-pressure-cooker-ingredients

Serving Size: 4 cups

Ingredients:

2 cups of overnight soaked black beans

4 cups water

1 tsp of whole cumin seeds

4 crushed cloves of garlic

1/2 tsp of red chilli powder (optional)

1 chopped small onion (optional)

3 tbsp of oil

1/8 tsp of baking soda

Salt to season

Directions:

Add all the ingredients into a pressure cooker and cook for 25 minutes or 4 whistles.

Take off heat and let the pressure be released completely before you open the cooker to be safe.

Drain the liquid and save for making soup. Use black beans to make a variety of foods like rice, tostada, salad or more.

seasoned-black-beans-canned-recipe-vegetarian-vegan-tostada-salads

 

Egg Tikka Masala Curry Recipe

1 Apr

I am sure after all the heavy cooking for Easter here is an easy and equally tasty recipe for the weekend. Tikka Masala is always used with chicken and that is how most Indian Food lovers know it. This recipe I learnt from a good friend of mine Raakhee, who does not eat meat and fish. It is quick and very simple. You can use boiled eggs or add the egg to the curry directly and let simmer till the eggs are done. Use a larger pan so as not to over crowd the eggs.

eggs-tikka-masala-curry-recipe-tomato-cream-sauce

To boil the perfect egg

Fill a pot with just enough water to cover the eggs. Cover and bring the water to a boil. Turn the heat off and let stand 10 to 15 minutes. Drain the water and crack the shell all over. Roll the egg all over to loosen the shell and  it peels off easily.

boiled-eggs-tikka-masala-curry-recipe-ingredients

Serving Size: 4-5

Ingredients:

6 boiled eggs halved

1 pack of tikka masala sauce

1 small onion diced

1 small tomato diced

1/2 cup water

1/2 tsp of sugar

couple sprigs of cilantro chopped

salt to taste

Directions:

Heat oil in a pot. Saute the chopped onions till  light brown. Next add the tomatoes saute till soft.

Add the tikka masala, water, sugar and salt cover and bring to a simmer.

Next add the halved eggs cover and cook for 5 minutes. If using raw eggs add them now, cover and simmer for 5 minutes till the eggs are done.

Garnish with chopped fresh cilantro.

Enjoy with rice, bread or naan.

eggs-tikka-masala-curry-recipe-raju-omlet-dish

Vegetarian Enchilada Casserole Recipe

11 Mar

Here is another vegetarian recipe for lent. It is gluten-free and a one pan meal. I learnt this recipe from a vegetarian friend. My husband and kids love it. I am waiting for Easter so I can try it with chicken. I have a recipe for shredded chicken with chipotle peppers, salsa and a few more ingredients that I use to make tostadas.

vegetarian-enchilada-casserole-chicken-beef-recipe

You will need a 9×13 baking dish. For the vegetables you can use corn, black beans, bell-peppers, mushrooms or cooked pinto beans (Mexican frijoles).  I used Sprouts enchilada sauce but I prefer the Trader Joe’s. It has a nice kick and flavor.

vegetarian-enchilada-casserole-cheese-authentic-recipe

Serving Size : 6-8

Ingredients:

18 corn tortillas

2 can black beans drained

2 fresh corn steam in the microwaves for 6 minutes take the kernel of the cob

1 medium onion diced

4 cloves garlic diced

1/2 cup chunky salsa

3 cups of fresh grated cheese ( I used medium cheddar)

1.5- 2 bottles of enchilada sauce (12oz/bottle)

9×13 baking dish

vegetarian-enchilada-casserole-ingredients-recipe

Directions:

Saute the onions till translucent. Add the garlic and saute for a few seconds. Next add the corn and black beans, salsa and saute well. Cook for 5-7 minutes covered on medium heat. Let cool.

Next warm the tortillas quickly on a pan to make them pliable.

Set oven to 350F

Pour a thin layer of enchilada sauce at the bottom. If your enchilada sauce does not have a great flavor mix it with some salsa.

Stuff each tortilla with the corn and black bean mixture. Line them with the seams side down. Pour enchiladas sauce on top of them sprinkle with cheese and make the second layer the same way.

Cover the baking dish with foil and bake for 20 minutes then take of the foil and bake another 5 minutes.

If you like it more moist then pour some more enchilada sauce on top before serving. Enjoy with a side of guacamole and fried plantains like we did.

vegetarian-enchilada-casserole-corn-tortillas-easy-recipe

 

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