Spicy Buttermilk (Masala Chaas)

Perfect cold beverage in hot summer. You can drink it any time of the day. Always serve chaas chilled.
Spiced Buttermilk is a soothing combination of fresh homemade curds, water, fresh curry leaves, crushed ginger, green chillies, salt and a dash of lemon juice. This spice and herb infused drink is a perfect blend of myriad flavors.

This traditional thirst-quenching refreshing drink with high therapeutic and nutritional properties is appetizing, cooling, rejuvenating, soothing and serves as an excellent antidote to sunstrokes during Indian peak summer times. It tones the small intestine, very light on the stomach and easy to digest unlike other dairy products like cheese and paneer. It  tastes rich, low in fat and calories, very helpful for diet conscious people..!

INGREDIENTS
Curd– 1 cup
Green chilli – 1, chopped very finely
Ginger juice – 1 tbsp
Cilantro – few sprigs, chopped very finely
Curry leaves- chopped very finely
Black salt – ¾ tbsp
Chaat masala – ¾ tbsp
Salt – to taste
Water - 1 cup
(Optional) Lemon juice - 1 tbsp

METHOD:

1. Take curd in a blender and blend on low speed for a minute. 
2. Pour water into it and again blend for 10 secs. Buttermilk is ready.
3. Smoosh all the herbs along with salt with your hands. Let this sit for 15 minutes till greenish liquid oozes out (from the curry leaves and cilantro). 
4. Add this mush to the buttermilk and churn. 
5. This way, the flavors of the curry leaves/cilantro/ginger/chilies come out and mix better with the buttermilk.

Or

1. You can add directly chopped green chili, cilantro, curry leaves, ginger juice, black salt, chaat masala and salt to buttermilk.
2. Pour into the glass and serve. 

If you want it chilled then
1. Chill the chaas in refrigerator then serve
2. Put ice cubes into buttermilk glass

NOTE:

It can be refrigerated up to 5-6 days. While serving, stir the chhaas with spoon and then pour into the glass, serve.

Methi Paneer

Tried out this recipe yesterday and it turned out great.
It’s like winning a competition for me as hubby is very particular about his dishes and taste.
What I liked most is the simplicity which brings the ability to make this dish a part of our regular fare. I am always on the lookout for tasty but not overly elaborate recipes.
This one fits that model great.



This tantalizing recipe is full of minerals and proteins.
The way the gravy is cooked, the fenugreek leaves stand up and shine in this recipe.

Ingredients:

Paneer/ Cottage cheese - 200 gms, cut into cubes
Onion - 3-4 small-medium, chopped
Crushed/minced ginger and garlic - 2 tbsp
Chopped tomato - 1 cup
Green chilli - 3, chopped
Bay leaves 2
Cinnamon Stick - 1 inch
Turmeric powder - ½ tsp
Coriander powder - 2 tsp
Pepper powder - ¼ tsp
Cumin powder - ¼ tsp
Garam masala - 1 tspn
Fresh methi leaves (chopped) - 1 ½ cup
Coriander and mint leaves - 1 tbsp each, chopped
Water - ½ - ¾ cup
Salt
Oil
Fresh Cream (optional)


Method:

1. Grind the half of the chopped onion, ginger, garlic and green chillies to a paste. 
2. Heat oil in a pan and lightly fry the paneer. Keep it aside.
3. In same pan heat the oil, add the bay leaves and cinnamon stick.
4. Add rest onions and sauté for three to four minutes or till it just starts turning brown.
5. Add onion-ginger-garlic-chilli paste. Fry for 2-3 mins or till oil releasing from the sides of the mixture.
6. Add the chopped tomatoes. Stir and saute the tomatoes till they soften.
7. Add all the powders except garam masala. Cook them for 2-3 mins, till oil starts appearing. 
8. Add 2 tbsp hot water to bring together the masala.
9. Add chopped methi.
10. Simmer for 6-7 minutes or more till the methi is cooked. Season with salt. The gravy or sauce will also thicken by now.
11. Stir and add garam masala powder.
12. Stir again and then add the lightly fried paneer/cottage cheese cubes.
13. Stir gently and simmer on a low flame till the paneer cubes become soft and succulent. about 1 to 2 minutes.
14. (Optional) Lastly add cream. stir gently again so that the cream gets incorporated in the methi paneer gravy uniformly. Switch off the flame.

Stir and serve the methi paneer hot with some rotis, naan or jeera rice.

NOTE:

1. Shallow fry paneer cubes until light brown and add in curry for richer experience of paneer methi.
2. Add 2 tablespoons fresh milk cream in step-14 to make creamier methi paneer.
3. Add 1/3 cup boiled peas to make yet another heavenly and healthy variation.

Raw Jackfruit Curry

Now a days in metro, vegetables options are becoming limited. People used get bored easily... don't know about others, me and my husband used to feel bored of limited options of vegetables.
Then we tried this one.

This is a well replacement for vegetarian people coz its smell and texture is just like chicken curry.This recipe makes use of raw jackfruit which absorbs all the flavours easily because of its subtle flavour. Unlike ripened jackfruit, this is a delightful harmony of flavors and textures. Cut raw jackfruit with well oiled hands as it secretes a sap which does not wash off easily.
Usually the jackfruit pieces are either fried, sauteed or steamed.
Back home we used to get fresh ones but in metro cities, its very difficult to see. But in some supermarkets, it is sold. But let me tell you...

This recipe of kathal ki sabzi is meant for days when you have the leisure to hang out in the kitchen for at least an hour, and the mood to put it a little extra into your cooking. The end result though, is worth every minute of the time and effort. Trust me its a wonderful treat with steamed rice or chapati.
looks yum; lovely texture to the curry.

INGREDIENTS:

Raw Jackfruit  – 1 medium size
Potato  – 2 to 3 medium size
Onion  – 2 medium size
Garlic  – 15 cloves
Ginger  – 1 inch
Tomato – 2
Turmeric Powder  – 1 tbsp
Green Chilli - 2 or 3
Cumin  – 2 tbsp
Panch Phutana ( fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed  ) – 1 tbsp
(Optional) Cinnamon and Cardamom Powder  – 1 tsp or Garam Masala - 1tbsp
Refined Oil ) – 75gm
Salt to taste

STEP WISE METHOD:

To cut Raw Jackfruit:

1. Spread 2/3 newspapers 
2. Use a large, sharp knife. 
3. Grease your hands and knife with vegetable oil/ mustard oil so that the fruit will not stick to your hands. Jackfruit milk is very sticky. And it leaves stains as well.
4. Cut the jackfruit in half and pull the two sides apart. Since the core is tough, dividing jackfruit requires a lot of physical exertion.
5. If the jackfruit is large or long, then cut it in quarters or even eighths.
6. Remove the thorny green skin part. Discard the core (thick part).
7. If you find solid seeds inside, separate it too.
8. Chop rest into small cubes.

To prepare curry:

1. Cut the potato into small cubes.
2. Par boil the pieces of potato and jackfruit.
3. Finely chop the onion, ginger and peel of the garlic cloves.
4. Make a fine paste of the finely chopped ginger, garlic and cumin.
5. Finely chop the tomatoes.
6. Heat oil in a frying pan, fry the boiled pieces of potato and jackfruit and keep it aside.
7. In same oil add panch phutana. (If you feel oil is less on the pan, add more)
8. After it starts spluttering, add chopped onion. Saute it till it turns brown.
9. Add the paste, turmeric powder and chopped green chilli and fry it.
10. Add the finely chopped tomatoes to it and fry it till it melts.
11. Add the fried potatoes and jackfruit to it and add salt to taste and frequently stir till they mix well with the paste .
12. Add water ( 2 -3 cups ) to it and stir well and cover the lid.
13. Cook on a lower flame for 5 minutes.
14. Keep on tasting in every 5 mins. Some jackfruit will cook in 5 minutes and some may take more time to cook.
15. After it is done, switch off the gas and add the cinnamon and cardamom powder to it. Serve hot.

NOTE:

1. I used garam masala instead of cinnamon and cardamom powder. It tasted yum ;) 
2. Choose small, young and tender raw jackfruit. It tastes great. Bigger ones take long time to cook.

Fresh Watermelon Popsicles

Watermelon is perfect for summer, it’s slightly sweet, portable, affordable, and incredibly hydrating. 

A simple raw dessert using only watermelon frozen into popsicle shapes.I love adding fresh chopped basil or mint to these for an added kick of flavor.

These are gorgeous. AND healthy! What a great combination and how fun it must be for the kids to find the treasures inside the popsicles. I love this idea. 

I've made homemade popsicles so many ways! You can puree whole fruit and pour it into molds, use any type of freshly pressed juice.

Ingredients:

For 4 Servings:
4 cups chopped seedless watermelon
2 tablespoons lime juice
1-2 tablespoons sugar (as per taste)
I prefer not to add sugar
1 tbsp of grated coconut

Method:

1. Puree watermelon, lime juice and sugar to taste in a food processor or blender until smooth.
2. Put little amount of grated coconut into each popsicle molds. 
3. Carefully pour the juice into popsicle molds, insert sticks and freeze until completely firm, about 6 hours. 
4. Dip the molds briefly in water with normal temperature before unmolding.

Note: The watermelon popsicles can be frozen for up to 1 week. 

Masala bharwan karela - Stuffed bitter gourd

I know not many people are fan of bitter guard, the reason is obvious… it has a strong bitter taste that many people don’t like. We would make karela stir fries, stuff them or make chips.

This recipe of bharwan karela is very easy to prepare and just some onions and our regular Indian spice powders are required.

INGREDIENTS:

10-12 small bitter gourd
¾ tsp turmeric powder
¾ tsp red chili powder
¼ tsp garam masala
1 tsp dry mango powder
1 tsp fennel powder
2 medium sized onions
3 tbsp oil
Salt as required

METHOD:

1. Rinse and peel the karela.
2. Put it in pressure cooker and let it boil.
3. After 1 whistles on high flame, switch OFF the stove. Do not open the lid of the cooker till it has pressure in it. Put it in running water flow. All steam will be cooled.
4. Get the boiled karela and make a half cut for each karela.
5. Remove the seeds and pith with your hands or scrape with a small spoon.
6. Mix all the dry spice powders with salt, onion and removed seeds and pith.
7. Blend it and fry this mixture for 4 minutes with 1 tsp oil in low flame.
8. Stuff the spice powder mix in the karela.
9. Heat the oil and fry the karela in the oil till they are browned and cooked.

Serve bharwan karela garnished with chopped coriander leaves.
Bharwan karela is best had with some rotis, phulkas or as a side vegetable dish with dal-rice.

Egg Manchurian (Dry)

Marinated boiled egg deep fried then sauteed with onions, bell peppers along with a mixture of sauces makes this wonderful appetizer or side dish. If you don't like egg yolks, you can remove it and make this Manchurian just with cooked egg whites.

Ingredients:

Boiled eggs (sliced lengthwise as 4 pieces) 6 nos 
2 tbsp Cornflour
1/4 tsp Ginger garlic paste
1/4 tsp Green chili paste
Salt

For dry gravy:

1 no Onion(diced)
2 nos Capsicum (julienne cut)
4 nos Garlic cloves (chopped)
2 tbsp Soy sauce
2 tbsp Tomato ketchup
1 tsp Vinegar
Salt to taste (if needed)
Oil for deep frying the eggs
Oil for sauteing


Method:

1. Combine cornflour, salt, garlic-ginger paste and the green chili paste in a large bowl, 
2. Mix well with water to get a thick batter.
3. Heat oil in a pan. Dip the sliced boiled eggs in the batter,drop gently to the hot oil and  fry in oil.
4. Remove from the oil and transfer to a paper towel lined plate..
5. In a pan, add some oil. Put high flame.
6. When it smokes add the chopped onions and capsicum and saute for few seconds.
7. Add the chopped garlic, salt and fry for a minute.
8. Add the soy sauce and vinegar,stir for a minute.
9. Add the tomato ketchup and then add fried eggs.
10. Stir continuously for a couple of minute, take it out from heat.
11. Garnish with chopped spring onions if needed.

Serve hot with noodle or fried rice or as appetizer..

Kadhai Mushroom

Kadai Mushroom is essentially mushrooms cooked in a spiced onion, green pepper and tomato gravy in a kadai. A special spice mixture gives kadai dishes their distinctive flavor and tomatoes gives tanginess.

Bell pepper and mushrooms together makes a healthy combo with the kasoori methi flavors.

Great recipe and looks so yum!

Love to finish the whole lot with soft rotis :)

Do give this a try and enjoy !!

INGREDIENTS:

Sliced button mushrooms 250 gms
1 Medium green bell pepper, Julienned
2 Large tomatoes,  chopped/pureed
1 Medium onion, finely chopped
1 tbsp ginger-garlic paste
1 tsp kasuri methi, crushed
¼ tsp turmeric powder
½ cup water
3 tbsp oil
salt as required

For kadai masala:

Coriander seeds 1 tbsp 
Dry red chilies 3
Cumin seed ½ tsp
Cinnamon ½ inch
Green cardamom 2
Cloves 2
Black pepper 4
Javitri 1 single strand 

For garnish:

2 tbsp chopped coriander leaves

METHOD:

Kadai masala:

1. Dry roast all the spices mentioned above for the kadai masala, on a low flame in a pan till fragrant. 
2. Cool down the spices.
3. Grind to a fine powder. keep the ground kadai masala aside.

Kadai mushroom gravy:

1. Heat 3 tbsp oil in a pan. 
2. Add the sliced mushrooms.
3. Saute till the sliced mushrooms get browned from the edges.
4. Remove the mushrooms and keep aside.
5. In the same oil, add finely chopped onions. 
6. Saute the onions till translucent or light golden.
7. Add the ginger-garlic paste and saute till you see some oil releasing from the sides.
8. Add the tomato puree / chopped tomatoes. Stir and saute till it melts.
9. Add the sliced bell pepper. Stir and saute for 5 to 6 minutes on a low flame.
10. Add the ground kadai masala and stir very well.
11. Add ½ cup water. Season with salt.
12. Stir & bring the gravy to a simmer on a low flame.
13. Add the sauteed mushrooms.
14. Add crushed kasuri methi. switch off the stove.

Garnish kadhai mushrooms with chopped coriander leaves and serve it hot with rotis, parathas or naan.