Paneer Paratha

My kids love parathas. For them, I usually slather each with some butter, fold into half and let them have it.  You'll always find a paneer dish with naan on the menu of almost every north Indian restaurant. So in line with my Tofu paratha and Cheese & coriander paratha, I decided to try a paratha with paneer.

This recipe makes 6-8 Paratha

Ingredients:

For the Stuffing:

• 7 oz. paneer, finely grated (about 1 1/2 cups when grated)
• 1 small onion, minced
• 1/4 cup of mix red & green bell pepper, minced
• 3 tbsp finely chopped cilantro
• 1 tsp garam masala
• 2 tsp tandoori paneer masala
• 2 tsp of grated garlic & ginger paste
• 1-2 green chili finely chopped or according to taste
• salt to taste

For the paratha dough

• 1 cup whole wheat flour (atta)
• 1/3 cup all purpose flour (maida)
• 1/2 teaspoon salt or to taste
• 1 teaspoon vegetable oil
• 1 cup water (you may not need all of it)

Method:

1. Mix all the ingredients for the stuffing. 
2. Heat up a little oil in a deep pan and add the cumin seeds, wait until they begin to crackle, then add all the stuffing ingredients and let cook on medium heat till every things comes together. Let it cool completely.
3. Mix the paratha dough ingredients, except the water, in a deep bowl. 
4. Add water, a little at a time, and knead the dough till it all comes together. Use some flour for dusting if it becomes too sticky. Cover with a lid or damp cloth and set aside for 15-20 minutes.
5. Now divide the dough into small balls. Do the same with the stuffing, only making smaller balls.
6. Using a rolling pin, roll out the dough into a small circle. Then place the panner stuffing in the center. Lift the sides of the rolled dough all around the stuffing, covering it completely.
7. Take some flour and dust the counter-top. Then roll the paratha with gentle and even pressure, to make a circle.  
8. Roll until about 1/4 inch thick, and 5-6 inches in diameter.
9. Now heat a griddle, drizzle some oil on it. Then cook each paratha individually for 2-3 minutes or until the bottom has browned. Flip it over, and repeat.

• Serve it with Cucumber, tomato and mint Raita.

Matki Pulav

I love the texture of moth (pronounced "moat" or mutth in Gujarati) beans and my husband loves the sprouts.  He can have the sprouts with just some salt, chilli powder and some lemon juice. They have a rich nutty flavor that can complement many dishes. They are also high in protein. To get the sprouts, soak the beans overnight, then transfer them to a cloth (cotton) pocket and keep them in a dry warm place (microwave or oven). They should sprout in a day or two.

This Recipe will serve 2 people

Ingredients:

• 1 cup Matki (Moth beans) Sprouts
• 1 to 1-1/2 cups cooked basmati rice (or leftover rice)
• 1 tsp vegetable oil
• 1 tsp fennel seeds (or use cumin if you don't have fennel  seeds)
• 1 onion, finely chopped
• 2-3 green chillies, thinly sliced (or as per taste)
• 1 inch ginger, peeled and grated (or finely chopped)
• About 1 cup Bell peppers, sliced ( I used mixed colored baby bell peppers for adding vibrancy to the dish)
• 1/4 tsp turmeric
• 1 tsp cumin-coriander powder 
• 2-3 cloves of garlic, minced (optional)
• 1 spring onion, sliced
• salt to taste
• Mint leaves as a garnish

Method:

1. In 1 tsp of oil, saute the seeds. Once aromatic, add onion, spring onion whites, ginger, garlic, chilli and bell peppers with salt until soft.
2. Then add the sprouts and saute them for another few minutes along with spices and a little water (about 1/4 cup). Cover and cook.
3. Add the cooked rice to the mixture.
4. Mix until well stirred. Garnish with the mint leaves and spring onion greens.

Paneer Makhani

This is my all time favorite Punjabi dish. It is buttery, silky and just melts in your mouth.  Paneer Makhani or Butter Paneer is yet another well known North Indian classic dish. In this dish, paneer cubes are simmered in a creamy, tomato sauce. Pair with Naan and/or Jeera rice and you are good to go. I have hosted plenty of dinners with this recipe and every time it has proved to be a hit.

Ingredients:

• 2 Cups cubed Paneer
• 1 1/2 cup of tomato sauce plus some water
• 1/2 cup heavy cream
• 1 tsp chilli-garlic-ginger paste or more according to taste
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp red chilli powder
• 1 tsp kasuri methi
• 2-3 tbsp butter
• salt to taste

Method: 

1. Heat he butter in a sauce pan and add a little jeera to crackle, 
2. Add the chilli- ginger-garlic paste and cook for a few minutes.  
3. Add the tomato sauce and let it cook.
4. Now add all the seasoning and add the Paneer cubes and let them absorb the flavor from the sauce, so simmer it for a bit.
5. Add the heavy cream at the end and cook for another few minutes.
6. Sprinkle some cilantro on top and serve with naan and/or jeera rice.

Blackberry Sage Cooler

What a unique combination! Blackberries & Sage.
I love to try out different mocktails, but prefer ones that are not too sweet. This is a perfect example. One of my friends pinned this cooler recipe a few months ago and since then I have had my eyes on it. The color of the drink is what attracted me most. After trying this drink I must recommend this for your next gathering, it has the looks, flavors and unique combination to make your party or gathering stand out. To make this into an alcoholic version add Vodka.

Ingredients:

• 15 medium sage leaves
• 4 tablespoons sugar
• 1 cup water
• 8 ounces of blackberries
• Club soda

Method:

1. Bring the water and sugar to a boil over high heat just until sugar dissolves. 
2. Crush the sage leaves with the back of a spoon and add to the syrup mixture and set aside for 15 minutes, to let the sage infused.
3. After the 15 minutes, remove the sage.
4. Meanwhile puree the blackberries in a blender and then strain the mixture through a fine strainer.
5. To serve, place a tablespoon of the blackberry puree in the bottom of a glass, add a tablespoon of the sage syrup and top off with 8 ounces of club soda.

Chinese Bhel

During our stay in Texas, my sister-in-law made this and i fell in love with the dish. It's crunchy, it's spicy and it's different. I call it a fusion food!

A fusion snack in which a dash of desi style is added - See more at: http://www.sanjeevkapoor.com/chinese-bhel.aspx#sthash.HZwUdsKR.dpuf

A fusion snack in which a dash of desi style is added - See more at: http://www.sanjeevkapoor.com/chinese-bhel.aspx#sthash.HZwUdsKR.dpuf

A fusion snack in which a dash of desi style is added - See more at: http://www.sanjeevkapoor.com/chinese-bhel.aspx#sthash.HZwUdsKR.dpuf

A fusion snack in which a dash of desi style is added - See more at: http://www.sanjeevkapoor.com/chinese-bhel.aspx#sthash.HZwUdsKR.dpufit is super easy to make and can be a crowd pleaser. Make it ahead of time and you can serve it at room temp like any other salad. 

Ingredients:

• 2 cups noodles (I used instant Maggie Noodles).
• 4-6 tbsp chopped red onion
• 2 Serrano peppers, chopped (Optional)
• ½ cup cabbage, very finely shredded
• Palm full of frozen, thawed corn kernels
• 1 Roma tomato, seeded & chopped
• 3 tbsp red & green bell pepper, chopped
• 4 tbsp cilantro, very finely chopped (optional)
• 2 stalks of green/spring onion, chopped
• 1/2 tsp very finely julienned fresh ginger
• 2 tbsp vegetable oil
• 1-2 tbsp of dry roasted peanuts for garnish and extra crunch

   For the sauce:

• 1.5 tsp smooth peanut butter
• 1-2 Packet of maggie seasoning 
• 1-2 tbsp of light soy sauce
• 1-1 1/2 tbsp ketchup
• 1 tsp Agave nectar
• 1 tsp Sri-racha or any hot sauce (Optional)
• 1 tbsp of sweet jalapeno sauce

Method:

1. Break the noodles apart so that they are separated (Do not crumble them). The noodles should be separated, so that when cooked they form clumps.
2. Heat a little oil and shallow fry the noodles at low heat, frequently tossing them around so all the noodles are cooked. They should look light brown and should be crispy. Set aside. (Optional: if you are using Maggie noodles then when u are frying the noodles add one seasoning packet to the noddles).
3. Whisk all the ingredients for the sauce together.
4. On high heat saute all the veggies along with the ginger, green chilies and the sauce mix till all the veggies absorb the sauce but yet maintain their crunch.
5. Turn the heat off and toss in the fried noodles & dry roasted peanuts and give it a good mix.
6. Garnish the dish with cilantro and/or spring onions.
7. Serve warm. (This dish becomes soggy, so make it when you are ready to eat) 

Aloo Kathi Roll

Kathi Rolls have recently become very popular. The kathi roll concept is similar to a Mexican burrito. The Kathis roll is traditionally made using a paratha, an Indian flat bread that is pan-fried with butter or oil, but I am making it here with uncooked tortilla, which is also a good source of protein and fiber. The aloo kathi roll truly needs no introduction! This one is an authentic recipe that simply never fails you. With a balance of flavors ranging from tangy to spicy it will be enjoyed by young and old alike. 

Ingredients:

• 8 uncooked Tortillas
• Cilantro chutney
• Date & Tamarind Chutney
• Baby spinach
• Saute'd onions, peppers & carrots thinly sliced
• Radish & cucumber, thinly sliced

 

For the koftas: 

• 4 Big yukon gold boiled potatoes
• 1 cup of boiled garbanzo beans
• Oil - to shallow fry
• 4 green chillies, crushed
• 1 inch of ginger, crushed
• 2-3 cloves of garlic, crushed
• 1/2 cup of finley chopped, cilantro
• 1 tbsp lemon juice
• 1 tsp sugar (optional)
• pinch of cinnamon and clove powder
• Salt to taste

 

Method:

1. Mix the boiled potatoes and garbanzo beans together and with a potato masher, smash the mixture lightly.
2. Add the remainder of the ingredients listed above and mix well.
3. Make flat patties (koftas) out of the mixture.  The size of each should depend on the size of your tortilla or paratha. 
4. Heat up a few tablespoons of  oil in a frying pan and shallow fry the patties on medium heat till they turn golden brown on both sides. 
5. Place them on a paper towel to absorb excess oil. 

Assembling the Wrap:

1. Heat up the uncooked tortilla on low heat till it starts to form little bubbles and then spread cilantro and date chutney covering the tortilla. 
2. Layer it up with baby spinach, saute'd veggies, raddish, cucumber and the koftas in the middle of the tortilla.
3. Wrap it up like a burrito.
4. Let it cook on all sides on med heat for 1-2 minutes till the Tortilla has cook marks.

Penne All’arabiata

Arrabbiata sauce in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and red chili peppers cooked in olive oil. "Arrabbiata" literally means "angry" in Italian, and the name of the sauce is due to the heat of the chili peppers. Arrabbiata sauce is usually served with penne, and may have chopped fresh parsley sprinkled on top. Many recipes call for Parmesan cheese to be incorporated with the dish, but it is not necessary.

Ingredients:

• 3 cups dried penne 
• 1-2 tbsp olive oil (Use 1/4 cup oil to get the restaurant taste)
• 1 medium onion, finely chopped
• 1-2 small red chilies, seeded and sliced thinly
• 1-2 garlic cloves, minced
• 6 ripe Roma tomatoes, finely chopped
• salt and black pepper & cayenne pepper to taste
• Parmesan shavings - as desired
• 3 to 4 leaves of Basil for garnish

Method:

1. Cook the pasta as per the package directions until al-dente.
2. Meanwhile, heat the oil in a pan and fry the onions and garlic along with the chilies. 
3. Add the tomatoes and turn up the heat. Season well with salt, crushed black pepper & a pinch of Cayenne pepper
4. Once the tomatoes begin to break down and ooze liquid, turn the heat into a simmer for about 5 - 6 minutes so that it forms into a sauce.
5. Drain the pasta and add it to the sauce. 
6. If you find the sauce is a little thick for your taste, add a little of the pasta water to get the right consistency.
7. Garnish with the basil and Parmesan.