~< Peas pulao >~

Here is a recipe on demand. You know who you are ;) !

Ingredients :

Hadn't taken a solo picture of pulao, so putting up a photo of the whole ensemble !

1 tsp cumin seeds
4 cloves
6-7 whole black peppers
2 cardamom
2 bay leaves
1 star anise
1 inch cinnamon stick
1 tbsp ginger-garlic paste
2-3 green chillies finely chopped
1/2 cup cashew nuts
1 cup basmati rice,
(soaked for 15-20 minutes)
1 cup of peas / mixed vegetables of choice
2 tbsp lemon juice
2 tbsp oil
Salt to taste

Directions :

1. In a pressure cooker** heat oil. Add cumin seeds an let it sputter.
2. Add cloves, cardamom, pepper, bay leaves, cinnamon stick and saute until they are aromatic.
3. Now add green chillies and ginger-garlic paste. Saute for 15-20 seconds.
4. Add peas (or vegetables of your choice) and cashews**. Give it a stir.
5. Add basmati rice and 2 cups of water, 2 tbsp of lemon juice and salt to taste. Mix well.
6. Pressure cook on medium flame for two whistles.
7. When the pressure is released, fluff the pulao and serve hot.

**Note :
1. You can make this recipe in a rice cooker also. Instead of pressure cooker use a medium pan for steps 1-5. Then transfer this mixture into a rice cooker and let it cook as per the regular rice-cooker settings.
2. I like my cashews soft, that is why i add it to the mixture before rice is cooked. You may also just fry them in butter separately and add on top of pulao just before serving.

~< Panchmel dal >~

Ingredients :

1/3 cup tooar dal
1/3 cup moong dal
1/3 cup chana dal
1/3 cup whole green mung dal
1 tbsp cup urad dal
2 tomatoes, diced
3 green chilies, finely chopped
1 tsp ginger paste
2 tbsp chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp amchur powder
1 tsp garam masala
1 tsp cumin seeds
2 bay leaves
4 cloves
a pinch of asafetida
3 tbsp clarified butter (ghee) / vegetable oil
2 tbsp chopped cilantro
2 tsp lemon juice
salt to taste

Directions :
1. Combine all the five dals. clean and wash them thoroughly. Soak in water for at least 30-40 minutes.
2. Pressure cook dal with around 4 cups of water.
3. In a bowl mix all the powder-spices with 4 tbsp of water. Let the mixture sit till the lentils are cooked in pressure cooker.
4. Heat ghee in a pan. Add cumin seed and fry till they sputter. Add asafetida, cloves, bay leaves, ginger paste and green chillies. Fry for 30 seconds.
5. Add tomatoes and cook till they soften. Now add the spice paste made in step 3 and salt. Let it cook for 2-3 minutes.
6. Now add the pressure cooked dal. Stir and cook for around 4-5 minutes on medium heat. If the consistency of dal is too thick add hot water as per desire. Simmer for 5 minutes.
7. Turn off the heat and add lemon juice and cilantro.

Serve hot with choice of chapati, rice, pulao or baati !

~< Paneer tikka>~

Ingredients :

250 gms Panner cubed
1 cup Bell peppers, cubed
1 cup Tomatoes, deseeded and cubed
1 medium Onions, cubed

For the marinade:
3/4 cup Yoghurt (thick hung yoghurt or use greek yoghurt)
2 tsp ginger-garlic paste
1 1/2 tsp Kashmiri red chili powder
1 tsp Coriander powder
3/4 tsp Turmeric powder
1 tsp Amchur powder
1 tsp fennel seed powder
1 tsp Garam masala
1 tsp Chaat masala
1/2 tsp Black pepper powder
1/4 tsp Black salt
1 tsp Kasoori methi
1 tsp Lemon juice
Salt to taste

Oil for brushing

Directions :

1. In a large bowl combine all the ingredients of the marinade into a smooth paste.
2. Mix in paneer and cubed veggies. Use you hands to mix it gently such that the marinade mixture is well coated on veggies and paneer.
3. Cover the bowl with  a clear wrap and let the mixture rest for at least 2 hours. You can keep it in the fridge overnight also. The longer you marinate the better as the flavors infuse into paneer and veggies.
4. Arrange paneer and veggies in a skewer, remember to sandwich paneer in between veggies.

Make in oven :
1. Preheat the oven at 350 F.
2. Line a baking tray with aluminium foil and grease it with oil.
3. Brush tikka with oil.
4. Bake it for 8-10 minutes on one side , then turn and let it bake on the other side until the edges of paneer turn brown.

Make in airfryer :
1. Preheat airfryer at 400 F for 5 minutes.
2. Brush wire rack with oil.
3. Place the skewers in the airfryer and let them fry for 7 minutes. Brush them with more oil if needed and the air fry them for another 5 minutes or until the edges turn brown.

You can also shallow fry these tikkas on stove top !

Serve hot with cilantro chutney. Sprinkle some chaat masala on top if you want your tikkas to be more tangy...

~< Soft baked chocolate chip cookies >~

These cookies are buttery, chewy, thick and chocked full of rich chocolate chips. Absolutely divine, a chocolate-chip cookie lovers dream come true ;)

Once you have tried these, you'll never use another chocolate chip recipe ever again !!

Ingredients : 

1 1/2 cups all-purpose flour

1 cup chocolate chips

1/2 cup unsalted butter - softened to room temperature
1/2 cup tightly packed light brown sugar
4 tbsp granulated sugar
1 tsp cornstarch
1 tsp baking soda
1 refrigerated egg, large
1 tsp vanilla extract
1/3 tsp salt


Directions :

1. Preheat the oven at 350 F. Line baking sheets with foil / parchment paper.

2. In a bowl, mix flour, salt, cornstarch  and baking soda.

3. In another bowl,  mix butter and sugar using an electric mixer (medium speed) until the batter is smooth. Then add egg and vanilla extract. Mix on low speed until well combined.

4. Add flour gradually to the mixture and mix until well incorporated. Do not over-mix.

5. Using a wooden ladle, fold in the chocolate-chips.

6. Chill the dough for at least an hour.

7. Using a small ice-cream scooper , drop the prepared dough onto the baking sheets.

8. Bake the cookies until the bottom and the edges of the cookies are golden brown and the tops feel firm when lightly touched. It may take around 15-20 minutes, depending upon the size of your cookies.

9. Let the cookies cool for a few minutes before you transfer them to a cooling wire rack to cool completely.

Note :
1. If you over mix the dough, they will turn out flat.
2. You can add chopped walnuts , macadamia & white/dark chocolate chips/chunks too.
3. Refrigerate the dough before baking. It makes all the difference !!
4. Use good quality chocolate-chips to get the rich and decadent flavour. I used Ghirardelli semi-sweet chocolate chips.

~< Veggie Seekh Kebabs >~

Ingredients :

2 medium potatoes - boiled and mashed.
1 cup shredded cabbage
1 medium carrot, grated
1/2 cup peas
1 small onion, finely chopped
2 green chillies, finely chopped
1 tsp ginger garlic paste
1/2 cup tightly packed cilantro leaves
3 tbsp gram flour
1/3 cup bread crumbs
1 tbsp lemon juice
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp chaat masala
1/2 tsp cumin seed
salt to taste
3 tsp oil.

Directions :

1. In a pan heat oil,  add cumin seeds and let it sputter. Add green chillies, ginger-garlic paste and onions. Saute until onions are translucent.

2. Add gram flour and roast for around 2 minutes.

3. Now mix in all vegetable except potato and let them cook for 3-4 minutes on medium-high flame.

4. Transfer these veggies into a food-processor, add cilantro then blend them into a coarse mixture.

5. Transfer the coarse mixture into a large mixing bowl. Add mashed potatoes, bread crumbs, spices, salt and lemon juice. Mix until well combined. Let the mixture sit for an hour in the refrigerator, this step allows extra water in the prepared mixture to be absorbed by bread crumbs and gram flour over a period of time.

6.  Divide the mixture into 8 equal portions. Grab a portion and start shaping it into an oblong shape. No press the skewer into the mixture right through the centre. Dip your hands in water and give the kebab a cylindrical shape such that the mixture is evenly distributed along the skewer (seekh).

7. Grease the kebabs and roast them in your oven / tawa or airfryer. I air-fried mine at 350 F for 15-17 minutes, rotating them once or twice in the middle.

8. Serve hot with cilantro chutney , ketchup or any dip of your choice :)

~< Thai Green Curry >~

This thai green curry is rich, creamy, savory and sweet - a full flavor explosion. Also, it is so easy to make at home, takes about 20-30 minutes from prep to dinner table - so you gotta give it a try and you'll be surprised how easy it is !

Ingredients :

250 gms extra firm Tofu, cubed
1 medium white onion, chopped
1 red/green bell pepped , chopped
1 zucchini, chopped
1 carrot, chopped
1/2 cup, snow peas
3/4 cup, small broccoli florets
1 serrano pepper, finely chopped
3 cloves garlic, minced
1 tbsp grated ginger
2 tbsp Thai red curry paste *
1 can regular coconut milk (14 ounces) *
1/2 cup water
1 tbsp soy sauce
2 tsp fresh lime juice
3/4 tsp garam masala (this is the secret ingredient ;) )
1 tbsp coconut oil / olive oil
Salt to taste

Serves 4

Directions :

1. Heat a deep skillet, add oil. Add onion, garlic, ginger and serrano pepper and a sprinkle of salt and cook until onions are translucent.
2. Add all the other veggies. Cook till carrots and zucchini are fork tender.
3. Dissolve thai curry paste in 1/4 cup water and add this to the cooked vegetables. Mix well.
4. Add coconut milk, 1/4 cup water and tofu. Bring the mixture to simmer over medium heat. Reduce heat to maintain a gentle simmer till the carrots and peas have softened to your liking.
5. Remove the pot from heat, season with soy sauce, lemon juice and garam masala. Add salt to taste. Give it a goof stir so that everything is well combined.

Serve hot with white/brown rice or quinoa !

Note :

1) Green Thai Curry paste - I use the Thai Kitchen brand, which is vegetarian. Not all brands are - they may contain fish sause etc. Look for it in the Asian section of the grocery store.
2)  Please DON'T opt for low-fat coconut milk ! Full fat coconut milk gives richness to the curry, you wont regret using it.
3) Feel free to change up the vegetables - you could use cauliflower, mushrooms, yellow squash etc.

~< Harissa Israeli Cous-Cous>~

Makes for an excellent healthy lunch box dish ! 

Ingredients :

2 tablespoons olive oil, divided

2 1/2 cups vegetable broth / water , divided
8 ounce pkg. Israeli pearl couscous (1 3/4 cups)

2 Tbsp Harissa Sauce
3 garlic cloves, minced
1 small yellow onion,  chopped (about 1 cup)
1 small bell pepper,  chopped (about 1 cup)

1 medium zucchini, chopped
1 cup mushrooms, chopped

1/3 cup raisins
3 tablespoons fresh cilantro, chopped
1/8 teaspoon freshly ground pepper
1 tablespoon fresh lemon juice

Salt to taste

Directions : 

1. In a medium saucepan, sauté couscous with 1 tablespoon olive oil over medium heat until couscous is lightly browned (about 6-7 min), stirring frequently. 

2. Add  Harissa sauce, salt and 2 1/4 cups of vegetable stock and bring to a boil. Reduce heat to medium low and cover. Simmer for about 10-12 minutes or until liquid is absorbed. Set aside, covered.

3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic, onion and bell peppers; cook for about 3-4 minutes. Add raisins, mushrooms and zucchini and cook until they get soft but are still a little crunchy.  

4. Add the remaining 1/4 cup of vegetable broth. Then add couscous, cilantro, salt and pepper. Stir until warm. Remove from heat; add lemon juice and stir. Serve warm.

Zucchini-raisin bread

Ingredients :

Dry ingredients -
2 cups whole wheat flour
1 cup all purpose flour
1 1/2 cup sugar
3/4 cup raisins
1 cup chopped walnuts
2 tsp cinnamon
1 tsp baking poder
1 tsp baking soda
1 tsp salt

Wet ingredients -
2 cups grated zucchini
3 eggs
1 tsp vanilla extract
3/4 cup oil
1/4 cup milk


Directions :
1. In a large bowl mix all the dry ingredients except sugar.
2. In a mixing bowl whisk eggs. Mix in sugar, oil, vanilla and milk.
3. Stir the dry ingredients into the wet ingredients slowly until well combined.
4. Gently fold in grated zucchini.
5. Pour in a greased baking dish/ loaf pan and bake at 350 degree for 45 - 60 minutes.

Pizzapum aka Savory Indian Rava Toast

Will put up a better picture soon.
 I was too hungry to take a pretty picture when I made it :P

I like to call it Pizzapum because it is pretty much an uttapam on top of bread. Healthy, tasty and very filling. It is a new favorite weekend breakfast in my house.

Ingredients :

1/2 cup semolina (fine type)

1/2 cup yoghurt

5-6 slices of bread (tastes best with white bread)

1 tsp grated ginger

1/3 cup chopped bell pepper

1/3 cup chopped onion 

1/3 cup chopped tomatoes

2 green chillies finely chopped

1 tsp chaat masala

2 tbsp finely chopped cilantro 

1/3 cup shredded cheese (optional)

Butter for frying

Salt to taste

Directions :

1. Mix semolina and yoghurt. You want a toothpaste type consistency, add a little water if needed. Let the mixture sit for 15 minutes.

2. Add all the remaining ingredients in the mixture (except bread). Mix well.

3. On each slice of bread evenly spread 1 tbsp of this mixture on one side. You want a thin layer of this mixture on the bread. 

4. Heat a pan on medium flame. Add some butter. Put the veggie batter side on the pan and cook until golden brown. Flip the bread and cook for another minute till the other side is golden brown as well. Repeat the process with the remaining bread slices. 

Serve hot with cilantro chutney or ketchup. 

Note :

1) To spice it up you can add red chili powder in the batter.

2) Grated carrots can also be used.

In the making !

Quinoa-chickpea pilaf

Ingredients :

1 cup tricolor quinoa

1 can chickpeas 

1 small onion - diced

1 small bell pepper - diced

1 tomato - diced

1/2 cup frozen corn 

5-6 garlic cloves - minced

2 tbsp lemon juice

2 tbsp cilantro - finely chopped

1 tsp cayenne pepper powder

1 tsp roasted cumin powder

1 tbsp olive oil

Salt to taste

Directions :

1. Cook quinoa as per the directions on the package. Usually 1 part quinoa i cooked in two parts of water.

2. Heat oil in a pan, add garlic and saute for a minute. Add in onions and bell pepper. Cook for two-three minutes on high flame. Then put the gas on medium flame. Add corn and cook for another two-three minutes.

3. Add salt, cayenne pepper, cumin powder and chickpeas. Mix until well combine. 

4. Add cooked-fluffed quinoa. and diced tomatoes. Give it a good mix. 

5. Turn off heat. Add lemon juice and cilantro. Mix. Serve hot or in room temperature. 

Tastes well as is but I love to eat this with greek yoghurt !

Zucchini Kofta Curry

Ingredients

For kofta:
2 Zucchinis - grated
1 carrot - grated
1/2 tsp grated ginger
2 green chilies, finely chopped
1/2 cup chickpea flour (gram flour)
1/2 tsp salt
Oil for frying

For Gravy :
2 Medium Tomatoes
2 cloves garlic
1/2 inch ginger
2 green chilies
2 tblsp oil
Pinch asafetida
1 tsp cumin seed 
1 tbsp coriander powder
1/2 tsp turmeric powder
1/2 tsp salt to taste
1/2 tsp red chili powder
1/2 tsp kitchen king masala
2 tbsp yogurt
2 tbsp finally chopped coriander

Directions:

For Koftas -

1. Sprinkle salt on gratated zucchini and set it aside for 30 minutes. Squeeze out as much water as possible from zucchini. Reserve this water aka "zucchini juice" , it can be used in the gravy later. 
2. In a mixing bowl add all the ingredients of kofta. Make soft dough.
3. You can deep fry the koftas or fry them in a appe/paniyaram pan. Heat appe pan on a high heat, when it gets hot turn the flame to medium. Make balls from the dough and put into each whole (cavity) of the pan. Cook for 3-4 minutes. Turn them over and cook for another 3-4 minutes or until they are golden brown in color.

For Gravy -

1. Puree tomatoes, ginger, garlic and chilies.

2. In a pan heat oil. Add cumin seeds and let them sputter. Add asafetida and pour in the puree. Cook for a few minutes till the raw smell disappears. 

3. Add the remaining spices and cook for another 5-6 minutes to combine all the flavours. 

4. Adjust the consistency of the gravy as per your choice by adding water and the reserved zucchini juice.

5. Simmer for a few minutes and add yoghurt in the end. Turn off heat.

6. Dip the kofta in the gravy right before serving. 

7. Garnish them with cilantro ! Serve hot.