Paneer and Bellpepper Stir-Fry

These days I get less and less time to cook with my 1-year old (oh time flies, can't believe he is already 1), so usually I want to make something quick, which looks and taste great. This subji is perfect example for that. The paneer and bell peppers are usually cooked together in a sauce pan but bell peppers lose their color and crunch in some cases. I cooked these a little differently to not lose color and crunch. First, I cooked bell peppers in microwave and soak them into cold water. Then, I stir-fried them in Wok with paneer on high heat. This dish takes less than 15 minutes to cook. It works its wonders on the eyes and on test buds.

Ingredients:-

• 1 cup Paneer, bite size pices
  
• 1-1/2 cup Red, Green, and Yellow Bellpeppers. bite size pieces
  
• 2 tbsp Olive Oil, plus half tsp extra
  
• 1/4 tsp Garlic Paste
  
• 1/4 tsp Cumin seeds
  
• 1/4 tsp Cumin Powder
  
• 1/4 tsp Turmeric
  
• 1 tsp Red Chilli Powder
  
• 1/2 tsp Punjabi Garam Masala
  
• 1/2 tsp Amchur Powder
  
• Pinch Of Sugar
  
• Lemon Juice
  
• Salt to taste
  

Method:-

1. In microwave safe bowl, mix bell peppers with little salt and water. Microwave for 2-3 minutes. Drain remaining water. After that soak them into cold water for a minute and drain well.

2. In the mean time, Mix half tsp oil, salt, garlic paste, cumin powder, turmeric, red chili powder, garam masala, amchur, and sugar.

3. Add paneer pieces and bellpeppers to the above mix and rub the mixer all over paneer and bell pepper.

4. Heat oil in Wok and stir fry for 2-3 minutes on medium high heat or until paneer is golden.

5. Squeeze some lemon juice on top and serve hot.

Enjoy...

Tip

1. Please do not overcook in the Wok because paneer will be rubbery and chewy and bell peppers will lose their color and crunch.

Garlic Dal

This is my DH's favorite dish to make when he is in the kitchen, which usually happens after very very long intervals :)). Because it is very simple yet tasty dal. This dal is heaven for garlic lovers. Your whole house will fill with aroma of garlic tadka. Recently when we came back from vacation, my DH made this as a surprise for me. Have this daal with rice or have it as a soup it's perfect light meal for you.

Ingredients:-

• 1 cup Toor/Tuvar Dal (Arhal Dal)
  
• 1/4 tsp Turmeric Powder
  
• 1/4 tsp Asafoetida
  
• 1/2 tsp Cumin Powder
  
• 2-3 Whole Dry Red Chilli
  
• 5-6 Curry Leaves
  
• Salt to taste
  

-- For Tadka

6-8 Garlic Cloves, chopped
3 tbsp Olive Oil
1/2 tsp Cumin Seeds

Method:-

1. Pressure cook toor dal with 2 cups of water.

2. Whisk the cooked dal until well blended.

3. In sauce pan, pour dal with turmeric, Asafoetida, cumin powder, dried red chilli, curry leaves, and salt.

4. Mix well and bring it to boil.

5. Heat oil along with chopped garlic, when they turn light brown. Turn off the heat and add cumin seeds.

6. Give Tadka to the dal and serve piping hot.

This is my entry to Priti's His Cooking Event.




Enjoy...

Pappa al Pomodoro (Tomato and Bread Soup)

One of my cousin loves tomato soup but can't have the tomato soup with cream or milk. He was visiting us and I was thinking how can I make him tomato soup which he would be able to enjoy. I found the answer in one of the Tuscans soups and it is called Pappa al pomodoro. The tomato soup with a day old bread make this very unique and tasty recipe. The bread soak up most of the the acidic elements from tomatoes so people with acidity problems can also enjoy this soup. Crusty day old italian bread is perfect with this soup. This is the perfect to warm up a little in the cold nights. This soup can be served two different ways. One is to blend the bread with the soup and the other is to put bite-size pieces of bread in the hot soup.

Ingredients:-

• 14 oz canned Diced Tomatoes
  
• 14 oz canned Pureed Tomatoes
  
• 1 Loaf Day Old Italian Bread, torn into bite size pieces
  
• 1 Quart Vegetable Stock
  
• 3 Garlic Cloves, chopped
  
• 1/4 tsp Red Pepper Flacks
  
• 4 tbsp Olive Oil, plus extra for drizzle
  
• 5-6 Basil Leaves
  
• Salt to taste
  
• Papper to taste
  

Method:-

1. Heat oil in sauce pan and add garlic. Saute for 10 seconds.

2. Add diced tomatoes with juice, pureed tomatoes, red pepper flacks, salt, pepper, and vegetable stock. Mix well, cover with lid and Bring to a boil.

3. Now reduce the heat and simmer the soup forr 20-25 minutes.

4. Add bread and stir. Turn off the heat and let it sit for 2-3 minutes.

5. Serve hot with Olive oil, and chopped basil on top of soup.

Enjoy...

Stuffed Poblano Chilli With Roasted Red BellPepper in Balsamic Reduction Sauce

Poblano is mexican chili come from Puebla state of Mexico. In Mexico, this chilli is most famous after Jalapeno peppers. It is one of mild chili family and taste is similar to green bell pepper. There are a lots of ways to eat this chilli; in salsa, rice, tacos, and buritos to name a few. The stuffed poblano is more famous here in US. The stuffing can consist anything like meats, beans, and/or vegetables. In Mexico, they stuff it with cactus. Dried poblano (aka Ancho Chilli) is used to make mole sauces, taco seasoning etc.

This is easy recipe but looks like something they serve in fancy restaurants. Traditionally, peppers are fried and than stuffed. Instead of frying, I roasted peppers by broiling and it came out equally tasty. I like red bell-pepper and balsamic reduction sauce combination with refried beans very much. You can use high-quallty aged balsamic vinegar for amazing sweet and savory taste.



Ingredients:-

• 4 Poblano Chilli
  
• 1 cup Refried Beans
  
• 1 Garlic Cloves, grated
  
• 2 tbsp Taco Seasning
  
• 1 tbsp Jelapeno, finely chopped
  
• 1/4 cup Vegetable Stock
  
• Salt to taste
  

-- For Red Bell Pepper Sauce

3 Roasted Red Bell Pepper
1/4 cup Vegetable Stock
1 tsp Paprika
1/4 tsp Lemon Juice
Pinch of Salt

-- For Balsamic Reduction Sauce

1 cup Aged Balsamic Vinegar
2 tsp Sugar

-- For Serving

Chhedar Cheese
Sour Cream
Corn kernels

Method:-

1. Preheat oven on 400F. Brush poblano peppers with little oil.

2. Bake peppers on cookie sheet for 5 minutes and then broil it until skins to be blackened.

3. Put peppers in bowl and cover it with plastic wrap for 5 minutes.

4. Peel the blackened skin and remove seed peppers. Leave the stem on.

5. In the mean time, mix roasted red bell peppers, salt, lemon juice, vegetable stock, and paprika in blender and blend it to sauce.

5. In Sauce pan, boil balsamic vinegar and sugar once and then simmer on medium heat until it is reduced by half and thickened.

6. In the bowl, mix re-fried beans, little water, garlic, taco seasoning, vegetable stock, and jalapeno and microwave for 1 minute.

-- For Severing

1. In oven safe plate, take ladle-ful roasted red bell pepper sauce.

2. Take chilli and stuffed with beans.

3. Sprinkle some cheddar cheese and put under the broiler until cheese is melted.

4. Serve hot with sour cream and drizzle of balsamic reduction sauce.

Enjoy...

Paneer - Potato Frankie

To me Frankie is vegetables covered in warm wheat blanket. I remember when I was very little, that is what we called it because of the way my aunt wrapped it around vegetables. These frankies were so delicious, I still remember the taste. I mostly had Chinese-flavored frankie in India. I am not sure of the origin of frankie but I would like to think they are Indian version of wraps which are usually spicy and grilled. One can make frankies with tortilla, roti, or even with crepe batter. It is a perfect afternoon snack, picnic snack, or morning breakfast.

Paneer and potato are always great together. The use of tamarind and touch of brown sugar in the filling tastes like heaven to me. It is spicy at first and then as you chew on it is savory and sweet.



Ingredients:-

-- For Rotis

• 1 cup Whole Wheat Flour
  
• 1/4 cup All Purpose Flour
  
• 1/4 tsp Turmeric
  
• 1/2 tsp Cumin Powder
  
• 3 tbsp Oil
  
• Sat to taste
  
• Water for the dough
  

-- For Filling

• 1 cup Paneer, cubed
  
• 1-1/2 cup Potato, boiled and cubed
  
• 1 tbsp Tamarind Paste
  
• 2 Shallots, chopped
  
• 3 Garlic Cloves, chopped
  
• 1-1/2 tsp Light Brown Sugar
  
• 1/4 tsp Turmeric
  
• 1 tsp Red Chilli Powder
  
• 1 tsp Garam Masala
  
• 1 tsp Cumin Powder
  
• 3 tbsp Olive Oil
  
• 1/4 tsp Cumin Seeds
  
• Salt to taste
  

Method:-

1. In food processor, combine flours, turmeric powder, cumin powder, salt. Pulse the food processor first to mix all the dry ingredients.

2.Now add oil and water, and make soft dough. Seal it in a plastic wrap and keep aside.

3. In bowl, mix boiled potato cubes, paneer cubes, salt, turmeric powder, red chilli powder, cumin powder, brown sugar, and garam masala.

4. Heat oil in pan, add cumin seeds, shallots, garlic, and saute for 2-3 min.

5. Add potato, and paneer mix in shallots. Mix and cover with lid and cook for 5 minutes on medium-low heat. Stir occasionally.

6. In the mean time make rotis out of the dough.

7. In small bowl, take tamrind paste and add little water, for thin it out tamrind paste.

8. Pour tamarind in pan, mix and cook without for 2 minutes.

-- For Frankie Assembly

1.On hot tawa, heat roties for 30 seconds on both sides.

2. On flat surface, place roties and put spoonful of potato and paneer mixer.

3. Fold the edges from all sides but one.

4. Heat little oil in tawa and put frankie on it.

5. Cook until both sides get little brown.

6. Serve hot with tomato ketchup, tamarind chutney.

Enjoy...

Tip: Make sure to eat when its hot because after some time it might get a little soggy.


This is my entry to Divya's Global Kadai: Indian Flavored Burritos & Wraps.



Enjoy...

Restaurant Style Tandoori Aloo

This is very easy restaurant-style aloo tandoori recipe without using tandoor, It has a smoky tandoor flavor. This aloo has amazing thin crust on top because of sugar and flour, but has very soft inside. Keep eye out when you broil aloo to keep them from burning. To give it a restaurant-style tandoori look, I used a tiny drop of red color. You can totally avoid it if you don't like the food color.

Ingredients:-

• 5 Medium Red Potatoes
  
• 1-1/2 cup Yogurt
  
• 1-1/2 tsp Ginger-Garlic paste
  
• 1/2 tsp Kashamiri Red Chili Powder
  
• 1/2 tsp Hot Red Chili powder
  
• 1/2 tsp Cumin Powder
  
• 1 tsp Sugar
  
• 1/4 tsp Kasuri Methi
  
• 1 tsp All Purpose Flour
  
• 1 Small Drop of Red Food Colour (Optional)
  
• Pinch of Turmeric
  
• Chat Masala
  
• Salt to taste
  

Method:-

1. In bowl mix yogurt, kashmiri red chili, hot chili, ginger-garlic paste, kasuri methi, cumin powder, turmeric, salt, all purpose flour, sugar, and colour.

2. Wash the potato and let them dry.

3. Pierce the potatoes 2-3 times with fork.

4. Place bowl of water in the middle of the microwave.

5. Arrange all the potatoes around the bowl on the microwave plate.

6. Cook the potatoes for 5-6 minutes.

7. Cut the potatoes into halves.

8. Put potato in refrigaretor for 15-20 minutes.

9. Now mix potatoes with yogurt marinade and refrigerate it for 3-4 hours.

10. Preheat oven on 400 degrees for 10 minutes.

11. Place parchment paper on cookie sheet and cook potatoes in oven for just 5-6 minutes.

12. Then broil it until it is gets its thin crust.

13. Sprinkle chat masala and Serve hot with lemon, ranch, or any chutney.

Enjoy...


Tips:-

1. Use chicken or shrimp instead of potatoes with same ingredients for chicken tandoor or shrimp tandoor.

2. Use left-over marinade in parathas, or theplas to make them soft.

Lentil Risotto With Pomegranate Wine

Risotto is one of the famous Italian rice dish. It could be served as Primi or as main course. Risoto is usually accompanied with very pleasant aroma, flavor, and velvety texture. Usualy, risotto is made with dry white wine, but I used Pomegranate wine which gave this risotto a wonderful tangy flavor.


Ingredients:-

• 1-1/2 cups Arborio Rice
  
• 6 cups Vegetable Broth-Stock
  
• 2 tbsp Unsalted Butter
  
• 2 tbsp Olive Oil
  
• 3/4 cup White Onion, chopped
  
• 3 Garlic Cloves, chopped
  
• 1/2 cup French Lentil, cooked
  
• 1/2 tsp Freshly Ground Black Pepper
  
• 3/4 cup Pomagranate Wine or Dry White Wine
  
• 3/4 cup Heavy Cream
  
• 1/2 cup Parmesan Cheese
  
• 1/4 tsp Red Pepper Flacks
  
• 3-4 Sage Leaves, chopped
  
• Salt to taste
  

Method:-

1. Bring the vegetable stock-broth to a simmer over medium-high heat. Keep it warm over low heat.

2. Heat butter in pan. When butter start to melt, add olive oil on medium heat.

3. Add the onion and garlic, sauté until translucent.

4. Add the rice and toasted for about 2 minutes.

5. Add the wine and stir about 1 minute or until wine is absorbed.

6. Pour 3/4 cup of vegetable stock, salt, and pepper and simmer over medium-low heat until the liquid is absorbed, stirring often.

7. Keep on adding stock at a rate of 3/4 cup until all is used, stirring often. Please wait till previously added stock is absorbed completely each time.

8. Keep the mixture warm until rice is tender and cooked.

9. Add and stir the lentil and heavy cream with 1/2 cup of Parmesan. Mix well.

10. Adjust the taste with salt and pepper. Sprinkle some parmesan cheese, red pepper flakes, and sage over risotto for garnish.

11. Serve hot with pomegranate wine.

Enjoy...

Also checkout my upcoming posts..

1. Restaurant Style Tandoori Aloo



2. Paneer-Potato Frankie



3. Stuffed Poblano Chilli With Roasted Red BellPepper in Balsamic Reduction Sauce.



Enjoy...