Thursday, December 29, 2016

Paneer Butter Masala

Anything with paneer is awesome, that's what my kids say! My son always orders the "orange Paneer" when we go to Indian restaurant. He loves to eat it with rice. It is a rich creamy dish ful of protien.


250 gms Paneer, cut into 1 inch cubes
2 medium onion, quarterd
1 tsp ginger-garlic paste
3 medium tomatoes
6-8 cashews or almonds, soaked in warm water
1 bay leaf
3 green chili, slit
1/2 C milk
2 tsp kasuri methi(dried fenugreek leaves)
1/2 tsp garam masala
1 Tbsp coriander powder
1 tsp kashmiri chili powder or to taste
2 Tbsp heavy cream
2 Tbsp butter
2 Tbsp oil
salt to taste


1. Blanch onion and tomatoes. Remove from water and peel tomato skin and cool.
2. Grind onion and ginger-garlic paste. keep aside.
3. Drain cashews and grind to paste. keep aside.
4. Puree tomatoes and keep aside.
5. Heat oil and butter in a pan over medium heat. Add onion paste and bay leaf; cook for 5 minutes or until lightly browned. Add slit green chili and chili powder and saute for 1 minute. Stir in  cashew paste and cook for 2 minutes.

6. Add tomato puree and cook for 5 minutes or until oil starts to separate.

7. Add coriander powder and garam masala and mix well.
8. Add 1/2 cup of millk and cream along with 1/2 cup water and salt; mix well and cook until oil comes on top, about 5 minutes. Add more water if needed.

9. Stir in cubed paneer and kasuri methi and cook for 3 minutes.

Remove from stove.

10. Serve hot with roti, naar or white rice

Sunday, April 3, 2016

Paneer Tika Kati Roll

Kati Roll is originally a street food from Calcutta which is kebab and egg wrapped in roti and cooked crisp on both sides. Now there are many variations of it. My first taste of Kati Roll was in a Bengali fast food joint in New Jersey. It took 30 minutes from order to table. But the taste, oh my god! It was out of this world. I've not had one better than that since. I discovered Kati Roll Spice at the Indian stores and learnt to make it myself. It is a very satisfying meal.

For Roti:
1 C whole wheat flour
1/2 C all purpose flour
1 Tbs oil
salt to taste

For Paneer Tika:
1 lb paneer, cut into 1 inch cubes
1 Tbs tandoori masala
1 tsp oil
2 tsp yogurt
1 tsp papaya, mashed
1 onion, sliced
1 tomato, sliced
1 green pepper, sliced
1 tsp salt
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 Tbs oil

2 potatoes, boiled and mashed
1 small onion, chopped
1/4 C chopped cabbage
1-2 Tbs Kati Roll masala
salt to taste

1 onion, sliced thin
1 small green pepper, sliced
1/2 C sliced cabbage
2 Tbs  Kati roll masala
2 Tbs vinegar
1 tsp sugar

Method for Roti:
1. Mix flour, oil and salt with warm water and knead to a soft dough.
2. Divide dough into 10 tennis ball size.
3. Roll the dough on a floured surface to a large round roti.

4. Cook roti on a griddle over medium heat, brushing oil on both sides. Cook all roti and keep aside.

Paneer Tika:
1. Mix together tandoori masala, yogurt, 1 tsp oil, salt and papaya to a paste. Marinate paneer cubes for half an hour.

2. Heat 1/2 Tbs oil in a pan over medium heat; saute onion, pepper. Add turmeric, chili powder, salt. Add tomato and cook for 5 minutes. Remove from pan and set aside.
3. Brush grill with oil. Place marinated paneer on the grill and cook on both sides for 5-7 minutes. Mix with cooked vegetables.

1. Mix mashed potato with chopped onion and cabbage. Add salt and Kati Roll masala and mix well.
2. Mix vinegar, sugar and Kati Roll masala in a medium bowl. Mix sliced onion, pepper and cabbage in it.

Building Kati Roll:
1. Spread 1/2 tsp oil on the griddle over low medium heat. Place a roti on the grill. Spread  a tablespoon of potato mixture on the roti; lay handful of marinated cabbage mixture, followed by 1 tablespoon paneer tika. Fold the roti, one side over other like a flap over the stuffing. Slide a tooth pick in the center to hold. Turn it over and press gently and cook for a minute. Remove from the griddle.

2. Repeat process with remaining roti. Serve hot with green chutney and sweet chutney.

Thursday, March 31, 2016

Red Curry Paste

The ready made red curry paste found in stores is not vegetarian friendly. Shrimp paste or fish paste is one of the main ingredients in red curry paste. So I make my own vegetarian red curry paste from a recipe I found online.


1 Tbs cilantro roots
1 Tbs coriander seeds, soaked in water and drained
1/2 tsp cumin seeds,soaked in water and drained
4-5 dried red chili, soaked in water and drained
1 1/2 Tbs galangal
1/4 C garlic, peeled
3-4 Tbs lemongrass, sliced
1/2 tsp peppercorn,soaked in water and drained
2 Tbs salt
1/2 C shallots,peeled
1 Tbs Kaffir lime zest

Place all the ingredients in a food processor and make a paste or use a mortar.
This red curry paste can be used in making Thai Curry.
This curry paste will stay fresh for a couple weeks in the refrigerator and for a year in the freezer.

Tuesday, March 29, 2016

Pumpkin Thai Curry


Pumpkin is an awesome vegetable that gives a rich creamy taste without being fatty. This is my first attempt in using pumpkin in something other than Indian food. This pumpkin curry is creamy and slightly sweet, yet spicy.  My family loved this recipe.

1 chili pepper
1 C coconut milk
4-5 kaffir lime leaves
3-4 sprigs Thai basil leaves
1 lb pumpkin
1/2 Tbsp salt(adjust to taste)
1-2 Tbsp Vegetarian Red Curry Paste
1 C water
Red Curry Paste
1. Cut pumpkin. Slice the seeds from inside. Using a sharp knife peel the pumpkin. Cut the pumpkin into 1 1/2 inch cubes.
2. Julienne red chili pepper. Set aside.
3. Pour half of coconut milk in a large pot, over medium heat. Stir in Red Curry Paste and mix well with coconut milk. Cook till reddish oil starts to form, stir to let the oil bring out the flavor.

4. Add pumpkin and stir to coat pumpkin with curry sauce. Add the remaining coconut milk and water. Season with salt to taste. Simmer until pumpkin is soft, about 15 minutes or less depending on the variety of pumpkin.

5. Add sliced red chili pepper and torn kaffir lime leaves. Add Thai basil leaves. Turn the heat off. Stir to submerge the basil in hot curry to retain the green of the leaves.

6. Serve hot with cooked rice.

Red jalapeno pepper or red bell pepper can be substituted for Thai red chili pepper.
Any yellow pumpkin can be used for this recipe. I used yellow pumpkin and Kabooja squash.
The curry should be creamy with a hint of sweetness of the vegetable and spice from the curry paste.

Monday, March 28, 2016

Orange Cake

I had whole box of oranges from Costco. Some of them were going bad and I had to do something about it. My sister said that she made orange cake last month for her husband's birthday. Inspired by her I searched for an easy recipe and found one on This recipe is quick and easy to make. It is delicious without frosting too. This can be served at tea or as a dessert.


4 eggs
1 1/2 C sugar
1/2  C vegetable oil
2 C flour
4 tsp baking powder
1/2 tsp salt
1/2 C fresh orange juice
2 Tbs orange zest(from 1-2 oranges)
1 tsp vanilla

1. Preheat oven to 350oF. Grease and flour a tube/bundt pan.

2. Beat together the eggs and sugar in a stand mixer or with a had mixer until thick. Gradually beat in the oil.

3. Stir in the flour, baking powder and salt. Then add orange juice. Beat until smooth. Then mix in the zest and vanilla.

4. Pour batter into prepared pan, and bake for 45 minutes, or until tooth pick instered into the cake comes out clean.

5. Allow the cake to cool in pan for 10 minutes. Turn the cake onto a cooling rack to cool completly.

6. Drizzle with orange glaze if desired.

Loaf pan can be used instead of bundt pan. 

Friday, March 25, 2016

Stuffed Mushroom

Not all vegetarians like mushroom coz of its texture after it is cooked. It doesn't become too soft like other vegetables. I discovered my love for it after I moved to America. We can get all kinds of fresh mushrooms here, in farmers market and Asian stores. I was introduced to stuffed mushroom by my colleague. I've been making them ever since. Portobella mushrooms large, brown and flat. They are very good for grilling. Baby Bella looks like button mushroom, they are brown in color.

20 fairly large baby Bella mushrooms,cleaned, de- stemmed
1 onion, finely chopped
2-3 cloves garlic, minced
1/2 C bread crumbs(can be adjusted)
1 Tbsp dry parsley
1 tsp ground pepper
1/4 C grated Parmesan cheese
salt to taste
1 Tbsp olive oil
2 Tbsp cooking wine(sherry)

1. Scrape the inside of the mushroom and chop that and the stem from mushroom
2. Heat oil in a pan, saute garlic, onion and mushroom stem for 5 minutes. Add parsley and ground pepper. Stir in bread crumb. Mix well. Remove from heat. Mix in Parmesan cheese. Set aside.
3. Heat sherry in a broad pan Layer the mushroom in the pan once sherry boils. Cook for 5 minutes. Remove from the pan and set on a plate face down, so all liquid drains from mushroom.
4. Spoon the filling into all mushrooms.
5. Pour the liquid left in the pan into a flat rectangle baking dish. Arrange mushroom in single layer. 
6. Bake at 375 F for 15 minutes or until tops of mushroom are golden brown. Serve hot.

Tuesday, March 15, 2016

Jeeraga Rasam

At the first sign of cold my kids ask me to make them the awesome smelling rasam. That is our special jeeraga rasam. It is so soothing and brings comfort when we have cold. The pepper clears the sinus. My daughter comes into the house with a huge grin whenever I make this dish. My daughter prefers it without garlic.

lemon size tamarind soaked in 1 cup of water
1/4 t turmeric powder
1 pinch asafoetida
1 t coriander seeds
1 t cumin seeds
1/2 t black pepper
2-3 dried red chili
1/2 t toor dal
2 pods garlic(optional)
1 small tomato
hand full fresh curry leaves
salt to taste

1. Strain tamarind pup. Add turmeric, salt and asafoetida; boil in a saucepan for 5-8 minutes or till tamarind smell leaves.
2. Meanwhile blend the remaining ingredients except water to a coarse paste.
3. Stir in the paste to the boiling tamarind water. Let it simmer for 3 minutes. Add 2 cups water. Heat till froth is formed. Remove from heat.
4. Temper mustard and curry leaves in ghee and garnish the rasam.
Serve as soup for appetizer or over hot rice.

Sunday, March 13, 2016

Jay's Kitchen: Broccoli and Cheddar Soup

Jay's Kitchen: Broccoli and Cheddar Soup

Mirchi ka Salan

1 onion chopped
10 medium green chili(pickle kind),slit and blanched in salt water
1/4 cup tamarind water
1/4 t turmeric powder
salt to taste
1/2 t jaggery
bay leaf
For masala
small 1 inch piece cinnamon
1 clove
1 Tablespoon coriander seeds
1/2 t cumin seeds
1 Tablespoon roasted peanuts
2-3 red chili or as per taste
11/2 Tablespoon sesame seeds(dry roasted)
3 garlic flakes
2 Tablespoon fresh grated coconut

1. Roast cinnamon,clove,garlic, coriander seeds, cumin seeds and red chili in half teaspoon oil. Add coconut in the end. Grind this along with roasted peanuts and sesame seeds to a paste. Keep aside
2. Heat 1 tablespoon oil in a large pan. Saute onion, 1 teaspoon ginger-garlic paste until golden. Add turmeric powder. Drain blanched chili to the onion, reserving the water. Saute for 5 minutes. Pour reserved water and add salt to taste.
3. Stir in the masala paste. Add tamarind water. Cook on medium-low flame until oil separates. Add more water if required. Add jaggery.
Serve with biriyani.

Saturday, January 30, 2016

7 Layer Mexican Dip

A definite hit at every party is a dip served with chips or veggies or crackers. with Super bowl fast approaching we all will be looking for winning recipes to bring to the party. I've been making this super Mexican Dip for years. Kids and adults love it and it disappears quickly. I layer beans, salsa, guacamole, sour cream and cheese.

 15.5 ounce can of low sodium pink beans, rinsed and drained
 16 ounce jar of salsa
1 C home made guacamole
16 ounce jar of sour cream
8 ounce bag of grated Mexican cheese
small can of sliced black olives, rinsed and drained
1 spring onion, chopped
1-2 Tbs chopped fresh cilantro
taco seasoning

1. Microwave pink beans with some water and a tsp of taco seasoning. Mash the beans. Keep aside.
2. Spoon sour cream to a bowl. Stir some taco seasoning and mix well.

3 Take a 9x9 inch square pan, spread mashed beans on the bottom.

 Spoon salsa on top and spread evenly. Top it with a layer of guacamole, followed by a layer of sour cream

Next sprinkle sliced olives evenly. Top it with spring onion and cilantro. 

Finish by sprinkling shredded cheddar cheese or taco cheese.
Cover and keep chilled till serving.

Gobi 65

Cauliflower has been very expensive in the market this fall. It is such a versatile vegetable that can be used in many ways. I've seen chicken 65 on the menus in Indian restaurants and wanted to make cauliflower version of it. Last week I found cauliflower in the farmers market and thought it would be nice to make Gobi 65 over the weekend. Browsing through the internet I found a recipe and decided to give it a try, but with a twist. Instead of frying the cauliflower, I baked it. Boy was it delicious!

1 head cauliflower, broken into florets and blanched.
4 Tbs. all purpose flour
3 Tbs. corn flour
2-3 t. red chili paste
1 tsp ground peppercorn
2 tsp each of chopped curry leaves and cilantro
salt to taste
water as needed

Ingredients for seasoning:
1 Tbs. oil
2-3 green chili, slit
2 cloves garlic, chopped
1/2 tsp cumin seeds
few curry leaves
1 tsp red chili powder
1/4 tsp garam masala
2-3 Tbs yogurt
salt to taste


1. In a large bowl combine all the dry ingredients mentioned beneath cauliflower.

 Add enough water to make a thick paste or marinade for the the cauliflower.

2. Add cauliflower and coat well. Leave it for 30 minutes.
3. Preheat oven to 400 F. Spray a baking sheet with oil.

4. Arrange cauliflower on the prepared tray in a single layer. Spray with oil. Bake for 20 minutes or until golden brown. Gently turn the cauliflower florets and bake till the other side is golden brown. Remove from the oven.

5. Heat oil in a pan. Add cumin seeds.

As they splutter add slit chili, garlic and curry leaves and stir for 1 minute. Add chili powder, garam masala and salt. Stir in the yogurt.

Gently stir in the baked cauliflower for a minute. Remove from the stove. Serve warm garnished with a squirt of lemon juice.

The original recipe calls for frying florets dipped in a thick batter of flour. Double frying before serving makes the vegetable really crunchy. It can be served dry or seasoned in yogurt.