Profiteroles

Profiteroles are small puffy breads or rolls. They are also known as cream puffs. They have air pockets inside them. This is very easy dough to make and is used to make Eclairs, European donuts among other things.

Profiteroles are served with sweet cream, chocolate sauce, powdered sugar, caramel, or with ice cream. They are very yummyyy with savory filling too.

Ingredients:-

• 1/2 cup water
  
• 1/4 cup Unsalted Butter, cut into pieces
  
• 1/2 cup All-purpose flour
  
• 3 Large Eggs
  
• 3 tbsp Parmesan Cheese,
  
• 3 tbsp Asiago Cheese,
  
• Pinch Black Pepper, ground
  
• Pinch of Oregano
  
• Pinch Salt
  

Method:-

1. Preheat the oven to 350 degrees.

2. Heat souce pan on medium-hight heat. Bring water to a boil.

3. Add buter and salt, melt it completely.

4. Add flour and stir for 1 minutes on medium heat.

5. Crack 1 egg at a time in the dough.

6. Mix very well with wooden spoon.

7. Add parmesan, asiago cheese, pepper, and oregno, and mix.

8. Transfer dough to a ziplock and snip one corner. Pipe 1 inch mounds two inch apart.

9. Bake them for 35-40 minutes.



10. Allow the profiteroles to cool completely.

11. Cut off the top of Profiteroles and fill them with your favorite filling and serve.

Enjoy...

Gujarati Dal & Subji Masala

This is very aromatic and very spicy masala for Gujarati Dal and subji, Which can be used in both Dal and any Indian subji. I use this masala in my Gujarati dal almost everyday. This masala is perfect for Sev-tameta nu shaak(Sev tomato Subji), Tameta Bataka nu shaak ( Tomato and potato subji), Ravayya nu shaak (Spicy Gujarati Eggplant curry) etc. Use 1-2 tbsp of this masala in any dal like - Dal Makhani, Sambar, rasam, kadhai dal, dal dhokli, etc or in gravies or in curries, it tastes amazing and gives nice red color too.

For this masala, I uses hottest red chilli powder with some common Gujarati spices. One unusual ingredient is Castor oil which works as preservative for this masala to last roughly around 6-8 months. Before using oils, they should be heated and then cooled completely for strong aroma and flavor. Keeping it in sun light adds beautiful dark colors. Sprinkling this masala on cheese sandwich, on biryani, on parathas, or on khakhra, would make a delicious snack.

Ingredients:-

• 2 cups Hot Red Chilli Powder
  
• 1/2 cup Methi Kuria, (Coarsely ground fenugreek seeds)
  
• 1/8 cup Rai Kuria, (Cracked Mustard Seed)
  
• 10 Cloves
  
• 1 tbsp Whole Mustard Seeds
  
• 1 tsp Castor Oil, refiend
  
• 3-4 tbsp Olive Oil
  
• 1 tsp Sea Salt
  
• 10 Dried and Crushed Curry Leaves
  
• 1-1/4 tsp Amchur (Dried Mango Powder)
  
• Regular Salt to taste
  

Method:-

1. Roast methi kuria lightly in clean saute pan, keep aside. Roast rai kuria in the same pan for 2-3 minutes. And Keep aside. In same pan roast cloves as well. Let it cool completely.

2. Heat oil with mustard seeds, when seeds crackle, turn off the heat and let it cool completely. Warm castor oil and let it cool.

3. Mix red chilli powder, rai kuria, methi kuria, cloves, regular iodized salt, dried curry leaves, castor oil, olive oil with mustard seeds, and amchur.

4. Mix very well and store in air tight jars. Put in the sun light for 2-3 hours for 2 days. Shake masala 2-3 times when it is in sun light.

5. Take out masala in bowl, add kosher salt and mix. If it's too dry add little oil.

Enjoy..

Sambar Rice

I love South Indian food, specially Dosas with spicy sambar, and Medu vada with coconut chutney. I really like the use of freshly ground podi and other masalas. This is one the best delicacy of South India. This is a complete one pot meal, rice dish with full servings of vegetables, lentil, and spices. This rice dish is amazingly aromatic and super tasty. Thanks Prashanti for this recipe, we love it :))

Ingredients:-

• 1-1/2 cup Kolam Rice or Basmati Rice
  
• 1/2 cup Toor Dal
  
• 1 Small Potato, cut into pieses
  
• 2 Shallots, chopped
  
• 1 cup Mix Vegetables, (Carrots, Peas, Corn, Green Beans)
  
• 1-1/2 tbsp Sambar Powder
  
• 1 tsp Red Chili Powder
  
• 1/4 tsp Turmeric Powder
  
• 1/2 tsp Ginger Grated
  
• 1-1/2 tbsp Tamarind Paste
  
• 1 tbsp Peanuts
  
• 3 tbsp Oil
  
• 1/4 tsp Mustard Seeds
  
• 4 cups Water
  
• Cilantro, chopped
  
• Salt to taste
  

-- For Dry Masala

• 3 tbsp Dry coconut, grated
  
• 1 tbsp Cumin Seeds
  
• 1 tbsp Coriander Seeds
  
• 5 Dry Whole Red Chili
  
• 3 Cloves
  
• 2 Cardamom
  
• 1 Small Cinnemon
  
• 8-10 Whole Black Pepper
  

Method:-

1. Dry roast all the dry masala ingredients in skillet on medium-low heat. Stir continuously.

2. Cool them completely and grind/powder them until fine.

3. Heat oil in pressure cooker. Crackle mustard seeds. Saute shallots, and ginger with dry masala powder for 30 seconds.

4. Add potato, mix vegetables, sambar powder, red chili powder, turmeric powder, tamrind paste, and peanuts. Mix well. Saute for another 30 seconds.

5. Add rice and toor dal, with salt and water. Mix very well.

6. Pressure cook it for 4-5 whistles.

7. Add chopped cilantro on top and serve hot with rice papad.

Enjoy...

Chhole Pulav

This Chhole Pulav is very easy to make and tastes amazing. This dish is very comfy and perfect for busy weeknight dinner. I love to have this rice with Cucumber raita and radish salad. My 20-month old son is fan of this pulav. It is fun to watch him pick up rice and garbanzo with his small hands and then put entire finger in his mouth, dropping more on the floor than eating :))

Ingredients:-

• 2 cans Garbanzo, drained and rinsed
  
• 2 cups Basmati Rice, boiled
  
• 1 Big Onion, chopped
  
• 1 Tomato, chopped
  
• 1-1/2 tbsp Tomato Paste
  
• 1 tbsp Ginger-Garlic Paste
  
• 1 tsp Red Chili Powder
  
• 1 tsp Pomegranate Powder
  
• 1 tbsp Chhole Masala
  
• 1 tsp Turmeric Powder
  
• 1 tbsp Cumin-Coriander Powder
  
• 2 Green Chilies, chopped
  
• 3 tbsp Olive Oil
  
• 1 tsp Cumin Seeds
  
• 3-4 Cloves
  
• Salt to taste
  
• Cilantro, chopped
  

Method:-

1. Heat oil in pan, brown cumin seeds and cloves.

2. Add onion, ginger-garlic paste, green chilies, and tomato with little salt. Let it cook for 4-5 minutes on medium heat.

3. Add tomato paste, turmeric, pomegranate powder, cumin-coriander powder, red chilli powder, and 1/8 cup of water. Mix very well, cover pan with lid and cook for another 2-3 minutes.

4. Now add garbanzo beans, chhole masala, and salt to taste. Cook on medium-low heat cook until water is absorbed 90%.

5. Add boiled rice. Mix chhole and rice with fork.

6. Let the mixer cook on low heat for 5 min with lid.

7. Fluff up the rice once again, add cilantro and serve hot.

Enjoy...

Green Lentil Salad

When I came to US, I knew very few things about Italian Cuisine. Italian food meant Pasta and Pizza only but thanks to Food Network and Giada De Laurentiis for introducing me to this cuisine. I think I am very fortunate to meet her personally :))

I was addicted to her 'Everyday Italian.' I tried her many recipes, pasta, soups, desserts, and salads. This is one of my favorite salad recipe.

This salad is absolutely, incredibly delicious, the way she made it so I didn't change anything. It is very fresh, light, and filling. Toasted Hazelnuts are highlights of the salad. They give them amazing crunch and flavor. Taste this and fall in love with it with first crunchy bite.

Ingredients:-

-- For Salad

• 1 pound Green Lentils, boiled in salted water, drained and cool
  
• 2 scallions, chopped
  
• 1 cup Seedless Green Grapes, halved
  
• 1 cup Seedless Red Grapes, halved
  
• 1 English Cucumber, peeled, seeded and diced
  
• 1 Red Bell Pepper, seeded and diced
  
• 1/2 cup Skinned Hazelnuts, coarsely chopped and toasted
  
• 2 teaspoons lemon zest
  

-- For Vinaigrette

• 1/3 cup fresh Lemon Juice
  
• 1/3 cup Extra-Virgin Olive Oil
  
• 1/4 tsp Honey
  
• 1/4 tsp Freshly Ground Black Pepper
  
• 1/4 tsp Dried Basil
  
• 1/4 tsp Dried Oregano
  
• Salt to taste
  

Method:-

1. Mix lentils and remaining salad ingredients in a large salad bowl.

2. In another bowl pour lemon juice, honey, salt, and extra virgin olive oil. Whisk it for 2 minutes.

3. Add black pepper, basil, oregano, and whisk again.

4. Pour vinaigrette over the salad, toss, and serve.

Enjoy...

Paneer Tikka Masala

What is your favorite Paneer dish? Most Desis will answer "It is Paneer Tikka Masala". You'll find this globally popular Punjabi dish mostly at parties, get-togethers, family dinners, or indian restaurants.

This is my version of one of very popular dish in Blogsphere, which is very similar to other recipes, tried, tested, and loved many times.

Only thing I would like to recommend is to use hung or extra thick yogurt with pinch of sugar in marinade, which will evenly coat paneer, and you'll get a nice spicy golden brown layer outside paneer pieces.

Ingredients:-

-- For Tikkas

• 1 pack Paneer, cut into cubes
  
• 1 cup Hung Yogurt
  
• 1 tsp Garlic Paste
  
• 1 tsp Ginger Paste
  
• 1/2 tsp Red Chili Powder
  
• 1/2 tsp Paprika
  
• 1/2 tsp Cumin-Coriander Powder
  
• 1-2 Pinches of Sugar
  
• Salt to taste
  

-- For Masala

• 1/4 cup Cashew Nuts
  
• 1/4 cup Magajtari (Watermelon Seeds)
  
• 1/8 cup Milk
  
• 1 Onion, paste
  
• 2 Big Tomatoes, pureed
  
• 2 tbsp Tomato Paste
  
• 1-1/2 tsp Garlic Paste
  
• 2 tsp Ginger Paste
  
• 1 tsp Hot Red Chili Powder
  
• 1 tsp Royal Garam Masala (I used Everest)
  
• 1 tbsp Dhania-Jeera Powder
  
• 1 tsp Kasoori Methi
  
• 1/4 cup Water
  
• 1/8 cup Cream
  
• 1-1/2 tbsp Olive Oil
  
• Salt to taste
  

Method:-

-- For Tikkas

1. In large bowl, mix yogurt, garlic, ginger, red chili, paprika, cumin-coriander powder, sugar, and salt. Add paneer and mix very well.

2. Cover bowl with plastic wrap and refrigerate for 1 hour.

3. Preheat oven on 365 degree. Spread marinated paneer on greased aluminum foil, cover with another foil.

4. Bake them for 20-25 minutes. Take out covered foil. Broil them after 25 minutes until top turn little brown.

-- For Masala

1. Soak cashews and magajtari in milk for an hour. After that make paste out of it.

2. Heat oil in pan, saute onion paste with ginger, and garlic for 3-4 minutes.

3. Add tomato paste, tomato puree, cashew paste, red chili powder, cumin-coriander powder, and salt.

4. Mix well and cover pan with lid. Cook for 4-5 minutes or until onion and tomatoes are done on medium-law heat.

5. Add water, garam masala, kasoori methi, paneer tikkas, and cream. Bring it to a boil and simmer for 2-3 minutes.

6. Add chopped cilantro, and serve hot.

Enjoy...

Black & Butter Beans Subji

I love butter beans, they are a little sweet, big in size, and also known as white Lima beans. They are high in protein, fat-free, and very fibrous, and they help reduce cholesterol. I first saw butter beans in Ralph's salad and bean bar. They have butter beans salad with roasted bell pepper, roasted garlic, and vinegar. I still couldn't forget that taste.

This is very simple recipe. I had some tomato soup left over so I used it as tomato base for this subji. Soup makes gravy thick, tangy, and it also gives rich color to the gravy. You can use canned tomato soup as well. You just have to trust me on this one if you haven't tasted these butter beans and black beans with Indian flavor, it is simply superb.


Ingredients:-

• 1 can Butter Beans, drained and rinsed
  
• 1 can Black Beans, drained and rinsed
  
• 1 tsp Cracked Fenugreek Seeds
  
• 1 cup Tomato Soup
  
• 1 tsp Cayanne Pepper
  
• 1 tsp Roasted Cumin powder
  
• 1 tbsp Olive Oil
  
• 1/2 tsp Cumin Seeds
  
• 1/2 tsp Garam Masala
  
• 1/4 tsp Turmeric Powder
  
• 1/4 tsp Ginger, grated
  
• 1/4 tsp Hing
  
• 3/4 cup Water
  
• 6-8 Curry Leaves
  
• Salt to taste
  
• Lemon Juice to taste
  
• Cilantro, chopped
  

Method:-

1. Heat oil in sauce pan, add cumin seeds, cracked fenugreek seeds.

2. When it begins to splutter, add hing, and the curry leaves. Add ginger and saute for a minute.

3. Now add tomato soup, drained and rinsed beans, cayenne pepper, cumin powder, mix well and cook for 2 minutes.

4. Add water, garam masala, and salt. Bring it to boil, cover with lid, and cook for another 5 minutes on medium heat.

5. Add lemon juice, and chopped cilantro.

6. Serve with roti, paratha, or with rice.

Enjoy...

This is my entry to Complete My Thali (CMT)-Kathol co-hosting by Lakshmi, started by Jagruti.



and MLLA-32nd Edition hosted by Sandhyastarted by Susan of The Well Seasoned Cook