Dahi wale Aloo/Baby Potatoes in Yogurt Sauce

My husband comes from a hard core potato loving family and well, I am not a big fan.  I like potato in paratha,  pakoda etc but not in the curries where it's a main ingredient. So I keep experimenting and after trying this dish, now I am in love with potatoes too ;).

I have used baby potatoes (I have soft corner for them, you know? ), but you can very well use regular ones. I used marinade recipe from barbecue and then cooked curry in traditional way. No grinding,  no gravy making and use of everyday spices make this curry score some extra points. You can replace potatoes with paneer.

Serves 2
Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients 10-12 baby potatoes
1 large onion
1/2 tsp cumin seeds
Pinch of asafetida
1/2 tsp kitchen king masala
1/4 tsp ginger paste
1/4 tsp garlic paste
2 tsp oil
Salt

For marinade,
1 cup thick yogurt
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp coriander powder
1/4 tsp garam masala
1/4 tsp chaat masala
2 tbsp chopped cilantro
1 tbsp kasoori methi
Salt

Procedure
1. Pressure cook baby potatoes. Make sure not to overcook them
2. Meanwhile,  finely chop the onion
3. In a large bowl,  add all the spices to yogurt and whisk thoroughly
4. Peel the potatoes and prick them with fork. Add them to marinade and cover the bowl with plastic wrap. Keep it aside for about an hour
5. Heat oil in a large pan. Add cumin seeds.  When crackles,  add asafetida
6. Add ginger and garlic paste. Saute for about a minute
7. Add onions and saute them on low flame until they turn translucent
8. Add kitchen king masala and potatoes with yogurt marinade

9. Add salt and water as per desired consistency
10. Let it simmer for 5-10 minutes and serve hot with paratha/roti/rice/pulao

Shrikhand

I have always loved this time of the year. During school days, either exams just got over or about to get over. So plans would be made with friends for vacation hangout. By this time, parents also would have finalized summer trip. After coming to US, this time offers the most pleasant climate of the year. Finally we bid adieu to heavy winter jackets. Warm crisp air entices to indulge into outdoor activities. 

But prime reason to feel so special about this time is the most important duo in my life celebrate their special days. My dad's birthday and parents' anniversary are just a day apart. So one day mom would make special feast and other day we would dine out. Mom mostly has made Shrikhand on this day as long as I remember. I am talking about the time where Shrikhnad would be bought occasionally only for special days. So making it home was definitely like going an extra mile. Mom would load it with dry fruits and it would be savored for next few days. 

I am not a big fan of Shrikhand, but K loves it so I thought at least I should start making it for him. And time could not be better. Considering first time venture I used Greek Yogurt. It is thick and creamy so no need to strain it. K was a bit skeptical in the beginning but after tasting it, he compared it with Amul Shrikhand of India :).

Happy Birthday Dad and Happy Anniversary to the most Wonderful Parents!

Serves 4

Preparation Time: 10 Minute + Chilling time

Cooking Time: Nil

Ingredients

2 cup Greek Yogurt

1 Cup Confectioner's sugar

1/2 tsp cardamom powder

12-15 strands of saffron

2-3 tsp warm milk

2 tbsp pistachio, roughly chopped

Procedure

1. Mix saffron in warm milk and keep it aside

2. Mix yogurt and sugar, whisk thoroughly

3. Add cardamom, saffron and pistachio

4. Chill it for at least couple of hours before serving

Veggie Stew with Beans

Being a stay-home mom, I face different dilemma on Sunday evenings. After spending Saturday and most of the Sunday on cooking, cleaning, grocery, outing and entertaining guests, I want my weekend to end in a healthy and tasty way. But neither I want to go out nor use leftovers or frozen food. And cooking a complete menu is entirely out of question. So I always look for simple options like Bhel, Fada Khichdi etc. These dishes are filling and serve as a complete meal i.e they have got veggies, protein and carbs. 

On a cold and dreary Sunday evening, this steaming hot stew is to die for. Whenever we hear about Stew, we think about beef in background of vegetables. But as I do not eat beef, I do not want to be left out. So I have created my own version of stew where I have used tomato and broccoli puree in background.   Have it all by itself or pair it with your favorite bread, this cheesy-chunky stew is definitely a great addition to your list. When I am in a mood of extensive cooking, I make this stew with Dhebra/Thepla or Paratha.

Serves 4

Preparation Time: 30 Minute + soaking time

Cooking Time: 45 Minute

Ingredients

1 cup veggies of your choice, finely diced (I used onion, zucchini, green and orange Peppers, carrot, corn, scallion)

1/2 cup rajma/ beans

1/4 cup small pasta

4 medium tomatoes

2-3 florets of broccoli

2-3 cloves of garlic, minced

1/2 tsp olive oil

1/2 tsp butter

1/4 cup shredded cheddar cheese

Salt and pepper

Parsley and fresh cream for garnishing (optional)

Procedure

1. Soak rajma for 6-8 hours and pressure cook them

2. Pressure cook/ boil tomato and broccoli. Pulse them into puree (You can strain them if you want)

3. Heat oil in a pan, add garlic and saute it for 2-3 minute

4. Add veggies, add salt and cook them covered stirring occasionally

5. When they are half cooked, add tomato puree, beans and pasta. Add water as required

6. Cook it uncovered till pasta are tender

7. Add butter and turn off the heat

8. Add cream, cheese and garnish with parsley

Moong Dal Chilla

Craving for something spicy and delicious yet healthy dish? Be it a cold afternoon or rainy evening, these spiced lentil crisps are always welcome. The beauty of this dish is that it is a perfect option for breakfast, brunch or even dinner. 

The other day I was craving for something spicy fried stuff, something equivalent to Pakoda.  But these days, I say big NO to fried stuff and hence had hard time finding a dish to settle for. 

Then suddenly I remember this dish, my mom makes this often especially during summer when there are limited varieties of vegetables. She uses combination of green moong dal and rice. I had forgotten the exact proportion and instead of calling her, i searched online. I found several recipes online but none of them use rice. So I came up with my own combination and it came out just perfect. 

Makes 16-18 Chillas

Preparation Time: 20 Minute + Soaking Time

Cooking Time: 40 Minute

Ingredients

2 cup yellow moong dal

1/4 cup udad dal

1/2 cup rice

1 tbsp green chili paste

1 tsp ginger paste

2-3 cloves of garlic, minced

1 tsp cumin  seeds

1/2 tsp turmeric powder

1/2 tsp red chili powder
3 tbsp kasoori methi

1/4 cup yogurt

1/2 tsp soda

Coriander leaves

Veggies of your choice, I used onion and corn

Salt

Oil to make Chillas

Procedure

1. Soak both dals (together) and rice (separately) for 4-6 hours

2. Grind dal and rice with little water to make thick pouring mixture

3. Add salt, turmeric powder, red chili powder, garlic, chili-ginger paste, kasoori methi and cumin seeds

4. When ready to make, add soda, yogurt, coriander leaves and veggies. Batter without these ingredients can be preserved in freezer for at least couple of weeks

5. Make Chillas on a hot griddle with little oil, cook them on both sides until crispy and brown

6. Serve hot with green chutney/ketchup

Penne Alfredo

Some places become integral part of our life that they are not places anymore, they become characters. Olive Garden is such a place for us. This has been always our favorite restaurant to celebrate small victories and remember our special days. We have been to this place N times that we can feel it, smell it. We rarely look at the menu. I would always order stuffed pasta in marinara sauce and he would go for either Fettuccine Alfredo or Five Cheese Ziti. But these days our hang out at restaurants have stopped for obvious reasons. But they could not stop me from trying restaurant menu at home.

The sharpness of fresh and aged Parmesan Cheese wrapped within richness of cream and butter ----- aahaaa, just mouth watering. I exactly wanted to replicate Alfredo Sauce recipe but my calorie conscious soul refrained me from doing so. This sauce requires cream cheese, butter and heavy cream. Instead I used plain flour to thicken the sauce and avoid/reduce quantity of cheese and cream. This pasta paired with salad and orange juice made perfect Friday Night Dinner.

Serves 2

Preparation Time: 10 Minute

Cooking Time: 40 Minute

Ingredients

2 cup pasta

2 tbsp butter

2 tbsp plain flour

2 cup heavy whipping cream

3/4 cup + 1/4 cup fresh parmesan cheese

2 loves of garlic, minced

Olive oil

Salt and pepper

Procedure

1. Cook pasta as per instructions

2. Heat butter in a thick bottom pan, when melted add flour

3. Cook flour till it turns pink/light brown. Then add heavy cream

4. Add garlic, salt and pepper stirring continuously

5. Cook for 5-10 minute till it is thick and consistent

6. Add cheese, mix well and turn off the heat

7. In a baking tray, layer pasta and sauce. Top with olive oil spray and remaining cheese

8. Bake at 350 F for 20 minute and then broil for 5 minute till cheese becomes bubbly and forms nice brown crust

Lemon Rice

Though I am not much into rice, lately I have started liking this quick simple fix. Make it from scratch or use leftover rice, this is indeed delicious twist to regular 'Masala Rice'. I started making this kind of rice long ago just for a change from Masala Rice. Funny part is, then I did not know that it was called Lemon Rice. Then once I was talking to a South Indian friend enthusiastically about this new invention (!) and she did not react at all. Later I figured out it is quite common yet popular dish in South India.

The best thing I love about this dish is that it does not ask for any special ingredients or preparation other than soaking rice. After Dosa/Uttapam/Idli, now I have started liking this South Indian dish as well :). Ideally rice should be cooked first, but I like it better if it is cooked along with all other ingredients.

Serves 2-4

Preparation Time: 5 Minute

Cooking Time: 20 Minute

Ingredients

1 cup rice

2 tsp oil

1 dried red chili

1 tsp mustard seeds

Pinch of asafetida

12-15 curry leaves

1 tbsp cashew nuts

1 tbsp raw peanuts (I do not like, so I didn't use)

1 tsp chana dal

1 tsp udad dal

1-2 green chili, chopped

1/4 tsp turmeric powder

1 tbsp lemon juice or as per taste

Salt

For garnishing,

Coriander leaves

Grated coconut

Procedure

1. Soak rice for 1-2 hour and keep it aside

2. Heat oil in the pan, add red chili, when it pops, add mustard seeds and asafetida

3. Add curry leaves, chana dal and udad dal

4. When both dals turn light brown, add green chili, peanuts and cashew nuts

5. Add this mixture to soaked rice, add salt and turmeric powder

6. Cook rice covered with 2 cup of water on low flame

7. When rice is almost cooked, add lemon juice and mix well

8. Turn off the heat, garnish with grated coconut and coriander leaves

8. Serve hot

Veg. Shaam Savera

This fancy named curry is quite commonly served in Indian Restaurants. Being vegetarian, we have only few options in Entree so we end up ordering same dish quite often. I have always liked this dish but never thought of making it myself. 

During my recent trip to India, I watched Master Chef where Sanjeev Kapoor prepared this dish while all the contestants followed him at the same time. He made it look so simple yet delicious. Then other day I was thinking of using spinach in a way I had never used before. I specifically searched Sanjeev Kapoor's website for this recipe and adapted it to my taste. Basically, they are paneer stuffed spinach kofta dipped in tomato gravy. Instead I made   conventional onion-tomato gravy with a few variations. As none of us is a big fan of tomato, we both found our version better than restaurant.

Preparing Kofta is bit time consuming, but I made them in advance which saved me lot of time and energy. You just need to warm them up before dipping into gravy. With Roti/Rice/Paratha/Naan, they are simply mouth-watering.

Serves 4

Preparation Time: 45 Minute

Cooking Time: 45 Minute

Ingredients

For Kofta:

3-4 big handfuls of spinach

1/2 cup paneer

1/4 tsp cardamom

2 tsp oil

1 tsp cumin seeds

2 tsp green chili, finely chopped

1 tsp garlic, minced

4 tbsp gram flour

1/2 tsp turmeric powder

2 tbsp corn flour

Salt

Oil for deep frying

For Gravy:

2 large onions, sliced

3 large tomatos, diced

3 tsp oil

1 tsp Punjabi Curry Masala

1/2 garlic, minced

1 tbsp kasoori methi

1/4 tsp nutmeg
1/4 tsp cardamom
1 tsp red chili powder
1/2 tsp turmeric powder
1 tbsp tomato paste
1 tsp butter

1 tbsp honey

1/4 cup heavy cream **

Salt

Coriander leaves for garnishing

** can be replaced with yogurt

Procedure

For Kofta:

1. Trim spinach leaves and add them to boiling water for 2-3 minute

2. Drain and refresh with cold water, squeeze to remove excess water

3. Roughly chop the leaves and keep them aside till they cool down completely

4. Add salt and cardamom to paneer, divide it into 12 balls

5. Heat oil in a pan, add cumin seeds, chili and garlic

6. Add gram flour and stir till it become light brown

7. Add salt, turmeric powder and spinach leaves

8. Cook this mixture uncovered till it becomes completely dry. Set aside to cool

9. Now take spinach mixture, flatten it on your palm, stuff paneer ball and roll it

10. Dissolve corn flour in water to make very thin batter (Like egg yolk)

11. Dip Kofta into corn flour and deep fry them until golden brown

For Gravy:

1. Saute sliced onions and diced tomatoes in 2tsp oil till onions are translucent and tomatoes become soft and juicy. 

2. Once cool down, grind them into a fine puree

3. Heat remaining 1 tsp oil, add curry masala, garlic, cardamom, nutmeg and kasoori methi. Cook for 2-3 minute

4. Add onion-tomato puree, salt, turmeric powder, chili powder, honey and tomato paste 

5. Add butter and heavy cream. Turn off the heat

6. Pour gravy into bowl, halve the Kofta and garnish with coriander leaves. Serve immediately

Veg. Frankie

Cooking Friday night dinner is one among the toughest dilemma I face. I want variety food that can be cooked quickly without putting much efforts. Also it should be filling and now the latest criteria is, it needs to be healthy as well. After going through half an hour brainstorming session, I came up with this idea and was happy that I could use all little leftover veggies and tofu. 

I am sure regular plain flour tortilla would taste better but that would not fit my 'healthy' criteria :) I used jalapeno sauce and taco sauce to bring moisture, but I believe, you can play with these ingredients. Salsa, sour cream or even conventional coriander chutney should equally taste fine. 

Anyway, this is perfect example of tasty yet healthy and easy dish! 

Makes 4 Frankie 

Preparation Time: 15 Minute 

Cooking Time: 30 Minute 

Ingredients 

4 whole grain tortilla 

2 medium potatoes, boiled and finely diced 

1 cup spinach, chopped 

1/4 cup sweet corn 

1/8 cup green peas 

1/4 cup shredded carrot 

1/4 cup shredded cabbage 

1/4 cup onion, thinly sliced 

1/4 cup green pepper, thinly sliced 

1/2 cup extra firm tofu 

1/4 cup cheddar cheese 

1/4 tsp tandoori chicken masala 

1/4 tsp lemon juice 

1/4 tsp cumin seeds 

1/4 tsp sesame seeds 

Chaat Masala, per taste 

Salt and pepper 

Oil/oil spray 

To prepare frankie:

4 tsp Jalapeno sauce 

2 tsp taco sauce 

ketchup 

Procedure 

1. Heat 1 tsp oil in a pan, add cumin seeds and sesame seeds 

2. Add spinach, corn and peas 

3. When corn and peas become tender, add diced potatoes 

4. Add salt, lemon juice, chaat masala and mix well, turn off the heat 

5. Now in a spearate pan/griddle, roast tofu slice with little spray. Sprinkle salt, pepper and tandoori chicken masala on both sides 

6. Cook until it turns light brown, cut into small pieces and keep it aside 

7. Warm tortilla on griddle with little oil spray on both the sides 

8. Spread jalapeno sauce and potato mixture; add raw veggies, grilled tofu and cheese; sprinkle salt and pepper and top it with taco sauce 

9. Roll the frankie and cook it on griddle for couple of minute 

10. Serve hot with ketchup 

CPK Tostada

Though I have never been a big fan of pizza, I am always up for 'CPK Tostada'. For last five years, we both have become addicted to CPK Tostada. We go there often and order this same dish without even looking at the menu. It is so yummy that so far I have never paid close attention to its ingredients. The only thing that got registered about this dish was that it was Mexican version of Pizza. 

Generally, I avoid outside food as much as possible. So during my last visit, I had a close look and was thrilled to figure out how simple it was to try at home. Almost all ingredients are handy and with store bought pizza crust, it's a job of minutes! 

Mine was extensively home made as I used Rajma in place of canned beans. Even I made salsa and chips at home. Preparation Time and Cooking Time shown below do not include time to prepare chips and salsa. 

Makes 6 medium pizza 

Preparation Time: 20 Minute + soaking time for beans * 

Cooking Time: 45 Minute  

* Can be replaced with canned re-fried beans. 

Ingredients 

1 cup kidney beans 

1 tsp taco seasoning 

1 tsp olive oil 

1/2 tsp cumin seeds 

1 clove of garlic, minced 

 6 pc pizza crust 

Sour cream per taste 

2 cup cold salsa ** 

1 cup shredded lettuce 

1 cup diced tomato 

3/4 cup Mexican blend cheese 

Tortilla chips *** 

Salt 

** Do not boil tomato and do not add corn kernels 

*** Use ready chips or fried/baked tortilla. I had neither of them so I mixed equal quantity of plain flour and corn flour, added salt and enough oil to sieve the flour. Rolled into thin strips, deep fried them and sprinkled with taco seasoning. 

Procedure 

1. Soak beans for 6-8 hours and pressure cook them with salt 

2. Heat olive oil, add minced garlic, cumin seeds, taco seasoning and cooked beans 

3. Lightly mash beans with fork or potato masher, add little water if required 

4. Brush pizza crust with olive oil and bake at 350 F for 5-7 minute until it turns light brown and crispy 

5. Spread sour cream, salsa and beans mixture. Top it with cheese and bake again until cheese is melted 

6. Add toppings of lettuce, tomato and tortilla chips 

7. Serve hot with salsa and/or sour cream

Corn Palak Sandwich w/ Roasted Pepper

Sometimes I think I can almost survive on sandwiches. When I think about light, healthy and quick meal, sandwich is the first dish that comes to my mind. The best part is, mostly ingredients are handy and it does not need any pre-preparation. It is not fried (so quite healthy) and with salad or soup, it makes a complete meal.  

I love to play with stuffing as well as bread to create different varieties. And my latest crush is whole wheat thin sandwich breads. Though I love sandwich, I am not a big fan of consuming bread more than once a week. But I just fell in love with these high fiber, gluten-free with less than 100 calorie thins. It gives you freedom to have sandwich more often. I tried them in alu-mutter sandwich, burger and now in this recipe. I still have some left which I am thinking of trying in Dabeli!

I make sure to prepare palak-paneer sandwich whenever I buy a big bag of spinach. But this time, I wanted to try something different using spinach as main ingredient for sandwich. As I love combination of corn and spinach, I added corn. And roasted red pepper were just perfect to throw in some tempting color. 

For this recipe I used mini thins and these little bites look so cute. Though we had hot and fresh sandwich, I believe even cold (instead of cheddar, use sliced cheese) will equally taste good. 

Makes 8 sandwiches 

Preparation Time: 15 Minute 

Cooking Time: 45 Minute 

Ingredients 

8 pc whole wheat sandwich thins 

3 cup finely chopped spinach 

1/2 cup sweet corn kernel 

1/2 cup onion, finely chopped 

1/4 cup red pepper, diced 

1/8 cup green pepper, diced 

1/2 tsp tomato paste 

2 tsp olive oil 

1/2 cup shredded cheddar 

Salt and Pepper 

To prepare sandwich:

8 thick slice of tomato 

Butter spread 

Olive oil 

Procedure 

1. Roast both green and red pepper with 1 tsp olive oil and keep them aside 

2. Heat remaining 1 tsp oil and add onion 

3. When onions turn translucent, add corn and spinach 

4. Add salt and pepper and cook it uncovered for 10-15 minute until spinach is soft and tender

5. Add roasted pepper and tomato paste 

6. Cook for another 5 minute and turn off the heat, let it cool down for a while 

How to prepare sandwich:

1. Pre-heat oven at 350 F 

2. Spread butter on one slice, fill in spinach stuff, spread cheese and cover with another slice 

3. Brush olive oil on top slice and bake for 10 minute until cheese is melted 

4. Put it on broil for 5 minute until bread slice turns out golden brown and crispy 

5. Serve hot with ketchup 

My Notes:

1. Instead of cheddar, feta or mozzarella cheese would taste better 

2. Instead of tomato, slice of boiled potato can be used

3. Same stuffing can be used to make rolls

Stuffed Peppers

I was all set to make stuffed peppers with first batch of home grown peppers. Inspired from Mexican Cuisine, these colorful bites are festive and mighty tasty. Stuffed with rice and beans, topped with cheese and sauce and then baked at perfection, these peppers make delicious side dish along with Tacos/Enchiladas/Burritos.

Originally I had thought to make Indian version, stuff them with potato and onion and fry them on griddle.I so much love this dish but unfortunately cannot make often since it requires small and tender peppers. During summer, I pick fresh peppers from farm exclusively for this dish only.So this year when I decided to plant a few vegetables myself, peppers were top in the list. However, about the same time when first batch was ready, I also found small red, orange and yellow peppers as well in a local grocery store. Hence I decided to make Mexican style instead.

Yields 12 servings (Small size peppers)

Preparation Time: 10 Minute + soaking time

Cooking Time: 1 Hr

Ingredients

1/2 cup rajma/black kidney beans

1/4 cup sliced onions

1/4 cup corn

1/4 cup tomato, diced

2 tbsp black olives, chopped

1 clove of garlic, minced

1/4 cup rice

2 tsp taco seasoning

1 tsp olive oil

1/4 tsp cumin seeds

1 tbsp salsa

1/4 cup taco sauce

1/3 cup Mexican blend or cheddar cheese

12 pc peppers (I used different colors)

Salt

Procedure

1. Scoop peppers and take out the seeds. Lightly brush them with olive oil and bake them at 350 F for 30-40 minute or until they are cooked. Turn the sides frequently

2. Soak beans for 6-8 hours and then pressure cook them

3. Cook rice with 1/2 cup of water, keep it aside

4. Heat oil in skillet, add cumin seeds, onion and garlic. When onions become translucent, add tomatoes, corn, olive, beans and rice

5. Add salt, taco seasoning, salsa and mix well, turn off the heat

6. Now stuff pepper with this rice-bean mixture, top with sauce, cheese and bake at 350 F until cheese is melted (About 10 minute) and then broil it for another 4-5 minute so cheese can form crispy layer

7. Serve hot

Methi Dhebara

Here I am with another all time favorite dish of Gujjus. Even Non-Gujaratis are also quite familiar with this. They are healthy, very filling, and perfect for breakfast/snacks/dinner and the best option as carry out for traveling. They stay good for 3-4 days at room temperature and taste equally good whether hot or cold with soup/chutney/curd/tea-coffee/pickle or all by themselves. Wow! So many advantages? Too good to believe! Well, the catch is preparing perfect Dhebara is not everyone's cup of tea. It asks for little expertise but lot of patience, starting from cleaning methi, kneading dough, and finally rolling and cooking them.Ideally only millet flour should be used but that makes rolling part even clumsier. So I use both whole wheat and millet flours instead. The key to success is to knead dough without water! Water retained by methi leaves after washing them and yogurt is sufficient to knead dough.

Some people alternatively refer to them as Thepla. They both are same except that Theplas are patted with hand and Dhebaras are rolled.

Last week, I bought Methi in literally wholesale quantity and I am planning to make all those dishes that require substantial amount of methi. To start with, enjoy these delicious Dhebara.

Makes 16-18 Dhebra

Preparation Time: 30 Minute

Cooking Time: 45 Minute

Ingredients

1 and 1/3 cup whole wheat flour

2/3 cup millet flour

2 cup methi leaves

3 tbsp yogurt

1 tbsp shredded jaggery

1 tsp ginger paste

2 tsp green chili paste

2-3 cloves of garlic, minced

1 tsp turmeric powder

1 tsp red chili powder

1 tsp oil

Salt

Oil for frying

Procedure

1. Beat the yogurt, add salt, jaggery, turmeric powder and red chili powder. Keep it aside till jaggery is melted within yogurt

2. Mix both flours and sieve with oil

3. Add chili-ginger-garlic paste, methi leaves and knead dough using yogurt mixture (keep it on harder side since it gets softer due to salt and jaggery)

4. Divide dough into balls, roll and fry them on griddle on both sides

You can refrigerate dough for 4-5 days and freeze it for about a month or so. If you plan to freeze it, divide it into balls and put it in a ziploc bag. Take out in advance for couple of hours until they become soft and can be rolled.

Bhature

I am back! Things have been little hectic and I did not have time to write or experiment anything new. When I was making these Bhature I wasn't hoping high but to my surprise they indeed came out good.

Though Parathas are my favorite combination with Chhole, sometimes I give in to HIS requests and make Puris. Then lately when I made chhole, I thought to give a shot to Bhatura. They can be prepared with using yeast or baking soda. Ideally they should be prepared with only plain flour/Maida. But me being health freak, I used equal quantities of both plain flour and whole wheat flour. One advantage of using whole wheat flour is that it consumes/absorbs less oil while frying. And also they remain soft even after cooling down.

Makes 7-8 Bhature

Preparation Time: 10 Minute + rising time

Cooking Time: 20 Minute

Ingredients

1 cup plain flour, sifted

1 cup whole wheat flour, sifted

1 tsp sugar

1 tsp dry yeast

2 tsp oil

1/4 cup yogurt

Salt

Oil for frying

Procedure

1. Mix yeast in 1/4 cup of warm water and keep it aside for 30 minute till it becomes frothy

2. Mix both flours and sieve with oil

3. Add salt, sugar, yogurt and knead dough using yeast mixture (No need to add extra water)

4. Cover the dough and keep it aside for about 1-2 hour till it gets doubled in size

5. Knead again with little oil, divide it into equal balls and roll into thick Bhaturas (About 8-7' in diameter)

6. Deep fry and serve hot

Three Cheese Manicotti

Nothing beats steaming dish of manicotti dripping with sauce and stuffed with cheese. Manicotti is a tube shaped pasta that can be stuffed with your choice of cheese and/or veggies and topped with marinara sauce.This has become our favorite dish at Olive Garden and sometimes we literally fight who would order this one. Though mostly we end up sharing :) 

There is no fixed book recipe to make this kind of pasta. In the simplest version, manicotti can be stuffed with ricotta cheese, salt and parsley. And then you can be as creative as possible by mixing different kinds of cheeses and veggies. I prefer veggies in stuffing to reduce amount of cheese - spinach, mushrooms and/or peppers can be used.

Makes 8 Manicotti

Preparation Time: 20 Minute + time to prepare sauce

Cooking Time: 45 Minute

Ingredients

1 cup ricotta cheese

1/2 cup mozzarella

1/2 cup parmesan cheese

1 cup veggies of your choice (I used 3 kinds of peppers)

2 tbsp freshly chopped basil leaves

1/2 tsp olive oil

3 cup pasta sauce

8 Manicotti

Salt and pepper

Procedure

1. Boil manicotti and keep them aside

2. finely chop veggies

3. Heat oil in skillet, add basil and chopped veggies. Cook them uncovered till crisp tender

4. In a mixing bowl, mix ricotta cheese, mozzarella cheese, cooked veggies, salt and pepper

5. Stuff manicotti with  cheese mixture

6. In a baking tray, spread 1/3 of sauce, place manicotti and top with remaining sauce and parmesan cheese

7. Bake at 350 F for 25-30 minute or until cheese has melted and started bubbling

8. Serve hot, leftover can be frozen. 

Methi Malai Mutter

Methi Malai Mutter is a traditional Indian (most probably Mughlai) curry where Methi (Fenugreek Leaves) and Mutter (Peas) are cooked in Malai (Cream) and cashew nuts paste. It's tasty. quite filling and mild in spices and goes equally well with both Parathas and Rice.

Ideally, a different masala needs to be used for white gravy based curries. But I had neither time nor all ingredients to make this masala. I already had Punjabi Curry Masala which can be used only in red/onion-tomato  gravy based curries. Still I thought to use it just to give a hint of flavor and it worked very well.

Serves 4

Preparation Time: 20 Minute

Cooking Time: 30 Minute

Ingredients

3 cup fresh methi leaves

1.5 cup peas

3 cup onion paste **

1 tsp garlic paste

1 tsp green chili paste

1/2 tsp ginger paste

1 tsp Punjabi Curry Masala

20-25 pc cashew nuts + 1 tbsp milk

3/4 cup heavy cream ***

2 tsp oil

1/2 tsp lemon juice

1/2 tsp sugar

Salt

** Sometimes onions taste bitter due to strong flavor of onion root. So I add sliced onions to boiling water and then grind into a paste. You do not have to saute the paste again.

*** I usually replace heavy cream with evaporated milk and whole milk due to the fact that it has less calorie. 3/4 cup heavy cream = 1 cup evaporated milk + 1 tbsp whole milk

Procedure

1. Soak cashew nuts in milk for 10-15 minute and grind into a paste

2. Heat 1 tsp oil in skillet. Saute curry masala until it starts leaving oil on the edge

3. Add methi leaves, peas and salt. Cook them uncovered, stirring occasionally

4. When peas are cooked turn off the heat and keep this mixture aside

5. In a separate skillet heat remaining 1 tsp oil. Add chili-ginger-garlic and onion paste

6. When onions are cooked add cashew nuts paste and methi leaves mixture

7. Add salt, lemon juice and sugar, mix well

8. When it starts bubbling, add cream, mix well and turn off the heat

7. Serve hot with parathas/naan/rice