Sizzling Pav Bhaji - A Delectable Indian Cuisine

(serves 3) Preparation time: about 35 minutes

Pav bhaji is actually one of the favourite street foods in India, specially in the city of Mumbai. It is usually considered as a snack but can be treated as a complete meal too since it is quite satisfying with heaps of vegetables added to it. It's even included in the list of junk foods because it has loads of butter! But if you want a healthier version of the cuisine skip adding butter to the gravy when serving and have plain bread instead of buttered bread.

Ingredients:

Vegetables:

3 big potatoes,

50 gms. cauliflower (separate the florets),

1 tbsp. sliced french beans (optional),

50 gms. green peas,

1/3 cup very finely chopped capsicum

about 3 tbsps. butter

½ tbsp. oil

salt to taste

Seasoning (Dry masalas)

1 tsp. Kashmiri red chilli paste (optional),

1 ½ tsp. red chilli pdr.,

½ tsp. + 1 pinch turmeric pdr.,

1 ½ or 2 tbsp. pav bhaji masala (adjust as per your taste. If you prefer spicier add more)

1 medium sized onion (finely chopped), 3 big tomatoes (finely chopped)

1 tsp. ginger paste, 1 ½ tsp. garlic paste, 1 green chilli paste, 6-7 curry leaves

Garnishing: 1 finely chopped onion (small), 2 tbsps. chopped coriander, 1 lime, a big dollop of butter

about 6 Pavs (Indian bread) (If you don't have pav use bread instead)

pav bhaji masher or ladle

Method:

1. Boil all the vegetables (potatoes, cauliflower, beans, peas but not the capsicum) in some water with a pinch of turmeric and 2 tsps. salt. Mash with a pav bhaji masher or the back of a ladle. Keep aside.

2. Heat oil and 2 tbsps. butter in a pan, add the ginger, garlic and green chilli paste and sauté for a minute.

3. Now add the onions and sauté till they become transparent.

4. Add the capsicum and sauté for a minute.

5. Put the Kashmiri red chilli paste and sauté for ½ a minute.

6. Add the dry masalas (red chilli pdr., turmeric pdr. and pav bhaji masala) and stir to combine.

7. Add curry leaves and tomatoes and sauté to mix everything. Let cook on slow flame for about 10 minutes till the gravy becomes slightly dry and the oil leaves the sides of the pan. Remove from flame. Mash this well with a pav bhaji masher/ a ladle.

8. Now add the boiled vegetables to the above gravy and stir well. Again mash this with the pav bhaji masher/ a ladle in order to mix all the ingredients properly. Add about 1 cup of water to make the consistency appropriate. Add more water if required. Add some salt.

9. Let cook for about 15 to 20 more minutes to combine all the ingredients. Check seasoning.

10. Add some water if the gravy seems thick.

11. Serve hot garnished with chopped coriander, chopped onions, a blob of butter and a dash of lime.

12. When serving, slice the pavs (bread) horizontally, apply butter on both sides and heat on a tawa or a non-stick pan for ½ a minute on each side. Serve hot with the pav bhaji gravy.

Get more delicious food recipes at http://www.kadhaee.blogspot.com/

Original article

Paneer Jalfrezi - An Exotic Indian Curry With Cottage Cheese

Certain food brings back the memories associated with it, the person who cooked it, the people we ate with, and the occasion it was cooked for. When Alicia Cowan of My Dish contacted me to write about food which makes me nostalgic, it took me a while to zero down to just one recipe! Oh yes... this cottage cheese in exotic gravy mom prepared for almost all the parties we used to host at home is a nostalgic recipe. Though not for the flavors and the recipe itself but for the fun & frolic we had during those parties with friends. And mom was quite famous for this Paneer Jalfrzi with her hot Kulchas. Even now whenever (read rarely) I cook this recipe I make sure to call at least one childhood friend to talk about those wonderful childhood days of yesteryear.

Preparation time
20 minutes

Cooking time
20 minutes

Serves
2 persons

Ingredients

200 gm Cottage cheese or Paneer

50 gms fresh sweet corn kernels

2 tbsp. vegetable oil

1/2 tsp. cumin seeds

1/2 tsp. sugar

Salt as desired

Water 1 cup or more

Ground to paste

1 large onion

2 large tomato/1 cup tomato puree

2 tbsp. grated coconut

8-10 cashew nuts

1 small green chilli

1 inch ginger

Spices;

2 cardamon pods

2 cloves

1 tsp. red chili powder

1/4 tsp. turmeric powder

1 tsp. coriander powder

Garnish;

Shredded fresh coriander leaves

4-5 strands of saffron (optional)

2 tbsp. cream (optional)

Preparation

Peel and chop onion. Slice tomato and onion and grind it along with rest of the ingredients (ground to paste). Slice the cottage cheese into small pieces.

Heat oil in a kadai/wok and crackle cumin seeds add cardamom pods & clove followed by the ground paste. Add all the spices mentioned. Saute' well till for about 7-8 minutes till the raw smell of the ground paste disappear and the oil starts floating over the masala.

You can fry the cottage cheese cubes into the oil before making the gravy or just use them as it is.

Boil 1 cup of water or more if you require more gravy. Pour the boiled water into the cooked gravy and simmer well for another 5 minutes.

Serve the exotic Cottage cheese in nutty gravy - Paneer Jalfrezi with Indian flat breads, or Kulchas.

Notes;

I used tomato paste in the recipe, since I had an open packet of the same in my refrigerator.You can avoid coconut and cashew altogether and still get a rich gravy for the recipe.Slightly deep fry the Cottage cheese cubes for much better texture ad taste.Add fresh green peas instead of sweet corn for much better color contrast in the dish.Use Tofu in place of cottage cheese for much healthier option.

Yes, I got my credits when hubby ashed me, "Did you get it from somewhere", as I rarely cook such rich and heavy dishes on normal days. Recreate the magic of a restaurant at your home, make your weekends special and surprise your guests with this delightful recipe.

Lite recipes for right health. Quick-to-cook, easy and healthy recipes for busy couples, bachelors and all those for whom time is precious. Articles on health and eating right will help you combine nutritional benefits of various food in your cooking.

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In case you like to indulge on food, do visit my other site for exotic and grand recipes, or read about places to visit in India;

http://sanjeetakk.blogspot.com/

Original article

Minty Cottage Cheese and Spicy Garlic Indian Flat Breads

Time flies when you are enjoying what you are doing and doing what you enjoy the most. And I thoroughly enjoyed my vacation at my native Udaipur. Learned to cook a few authentic recipes from mom, visited all the historical places which were in my wish list for long and most important met many of my schoolmates after almost 30 years!

Mom made these two versions of Stuffed flat breads or Parathas for my travel food. My kids dislike air travel and given a choice would always prefer trains over flights. They love to watch green fields, rivers, animals and villages over the dull and gray clouds. So I booked for the flight for one way and came back by train.

These stuffed flat breads were the perfect accompaniment in the journey along with some ready-to-eat food that I packed along. I had them for my breakfast, lunch and the dinner as well. The breads are extremely easy to make and are scrumptious to snack upon with a hot cup of tea.

Preparation time:

20 minutes

Cooking time:

15 minutes

Serves:

2 persons

Ingredients:

1 cup whole-wheat flour

1/2 cup cottage cheese

1 tbsp of dry mint leaves

1/2 tsp cumin seeds

1 tsp chilly powder

1/4 tsp. Turmeric powder

Salt as desired

1/2 tsp dry mango powder (optional)

1/2 cup Water

vegetable oil

Preparation:

Take a large vessel and add the wholewheat flour, salt and 1 tbsp of oil in it and rub the dry flour with finger. Add water and knead the dough. Quantity of water may vary according to the flour, if the flour is coarse of home ground it will need more water while a fine ground flour will need a little less.

In another bowl and add the fresh cottage cheese, chilly powder, turmeric powder, cumin seeds, salt, crushed dry mint leaves in it. Mix all the spices and the cottage cheese well.

Take a small ball of dough make a perfect round by rolling it in the palm. Dust it with dry flour and flatten it on a board using a rolling pin into a small circular disc. Spread a teaspoon of oil over it and add about a tablespoon of the above cottage cheese mix and spread it thoroughly.

Make a cut along the radius of the circle as shown in the picture below and start folding the rolled dough in a circular motion till it makes a single long tubular shape. Flatten the dough as shown in the picture below and roll it again into a large circle using dry flour. Make all the flat breads in the similar manner and keep them aside.

Cooking:

Heat a girdle and put the rolled out flat bread on it. Turn to the other side and add 1/2 tsp. oil to the sides of the flat bread. Fry both the sides for 2 minute and cook till golden spots appear on it.

Serve hot with tomato sauce or any spread of your choice. Pack them in an aluminum foil for a great travel and picnic food.

Lite recipes for right health. Quick-to-cook, easy and healthy recipes for busy couples, bachelors and all those for whom time is precious. Articles on health and eating right will help you combine nutritional benefits of various food in your cooking.

http://www.litebite.in/

In case you like to indulge on food, do visit my other site for exotic and grand recipes, or read about places to visit in India;

http://sanjeetakk.blogspot.com/

Original article

Indian Superfood Recipes

These ruby red jewels are packed with vitamin C and are thought to contain antibacterial properties. Rich in antioxidants, the juice of this middle eastern fruit has been proven in some studies to combat heart disease and blood pressure. Pomegranate has been used in Ayurvedic medicine for centuries, to remedy diarrhoea and dysentery.

Easy Pomegranate Shrikhand

Recipe (to serve 3-4)
Ingredient

100g of pomegranate seeds (about one medium sized pomegranate)
500g of quark cheese
Caster sugar to taste
¼ tsp of cardamom powder
A small pinch of saffron (approximately 4-5 strands)
2 tsp of rose water
12-15 roughly chopped pistachios

Method

1. In a mixing bowl, smooth together the quark cheese and caster sugar. Include enough sugar to your taste for a dessert.
2. Combine the quark cheese and sugar mixture with the cardamom powder, rose water and chopped pistachios.
3. Squash the strands of saffron into the side of the bowl, then beat them in. The light orange colour will infuse into the shrikhand.
4. Mix in half of the pomegranate seeds, leaving the other half for decoration and then serve.

Easy Blueberry Shrikhand

These antioxidant rich 'wild' things are high in vitamin C, anti-oxidants, are a good source of fibre, and act to protect the heart. Some research has shown that blueberries may help to alleviate the cognitive decline occurring in Alzheimer's disease and other conditions of ageing and they may even assist in prevent urinary tract infection.

Recipe (to serve 3-4)
Ingredient
150g of blueberries
500g of quark cheese
Approximately 6 tbsp of caster sugar
¼ tsp of cardamom powder
15 roughly chopped pistachios

Method

1. In a mixing bowl, blend 100g of the blueberries to a smooth consistency, leaving no pulp. Then combine it with 4 tbsp of caster sugar. Simmer the mixture on medium flame for 3-4 minutes, stirring continuously. Turn off the heat and then allow the blueberry sauce to cool completely.
2. Mix together the quark cheese and blueberry sauce until it turns a beautiful lavender colour. Add 2 tbsp of caster sugar (you can moderate this depending on your taste for a dessert).
3. Stir in the cardamom powder and the most of the pistachios, leaving some for decoration.
4. Serve, using the remaining blueberries (whole) for decoration or mix them in with the shrikhand. Sprinkle the individual portions lightly with the remaining chopped pistachios.

Spinach and Tofu Curry

Springtime spinach is a source of beta carotene and folate, but don't expect Popeye's instant biceps! Rich in antioxidants and containing vitamin K and Iron (which will be better absorbed with vitamin C) spinach will help your skin, immune system, heart, your bones and energy levels.

Recipe (serves 3-4)

Ingredient
250g of firm tofu, cubed
200g of baby leaf spinach, coarsely chopped
2 deep red tomatoes, chopped into cubes
One small-medium onion, peeled and diced
2 green chillies, chopped
2 cloves of garlic (finely chopped) and 5g of ginger (grated)
A bay leaf, 1 tsp coriander seeds, 1 tsp cumin seeds, 2 cloves, a small stick of cinnamon, pinch of asafoetida (optional), 1 tsp of paprika, ¼ tsp of black pepper

Method

1. Heat 1tbsp of oil in a non-stick frying pan and shallow fry the cubes of tofu until they are golden brown. Remove the tofu onto kitchen paper and allow the cubes to cool.
2. In a separate pan heat two tablespoons of oil before adding the asafoetida. Next, put in the cumin seeds, coriander seeds, cloves, bay leaf and cinnamon and let the cumin seeds crackle before mixing in the chillies.
3. Stir in the onions and sauté for a couple of minutes before introducing the garlic. When the onion has softened add the tomatoes, salt to taste and turmeric and cook until the tomatoes are smooth and pulpy.
4. Sprinkle in the black pepper and paprika, then combine the cubes of shallow fried tofu into the curry base.
5. Wilt the spinach into the curry and add the grated ginger. Simmer for 3-4 minutes before turning off the heat.

Deena Kakaya, Vegetarian Food Writer
http://www.deenakakaya.com/
http://www.twitter.com/deenakakaya

My vision is to share rousing, sensational world-influenced recipes for you the open-minded busy person who loves to eat. I'd love to know that you actually make these recipes, not simply read about them. Like me, many of my recipes have an uncomplicated Indian strand, but that's the reality of modern cuisine, isn't it? And I promise to share all this with you,with a story...its always more fun that way. Visit my site for some more recipes.

Article Source: http://EzineArticles.com/?expert=Deena_Kakaya

Original article

High Protein Vegetarian Food Items in Indian Cuisine

Most people who are into fitness and weight loss know that neither of the two can be achieved effectively without a high protein diet. Protein is the diet-component that builds and maintains muscle mass, and muscle mass is vital for weight loss and a great physique. Fortunately, there are a lot of protein sources in Indian vegetarian food,in cuisines from all over the country. Here are some of the most significant ones.

Paneer - Cottage Cheese

It will be hard for you to travel to North and Central India and miss paneer. Better known as cottage cheese in the West, paneer is the finest vegetarian delicacy in several states of India. Naturally, since it is a dairy product, it is protein intensive, and depending on what kind of milk it is prepared from, it may also have high fat content. The protein that paneer contains is qualitatively excellent, with the right proportion of all the essential amino acids. A 12-oz serving of paneer contains nearly 14 grams of protein.

Paneer's soft consistency and cheesy taste make it amenable to virtually every cooking style in India, and there are countless dishes in the country made from it. It may be cooked dry, in gravy form, or it may be added as a stuffing in local Indian breads, such as naan and paranthas. People commonly make a sandwich filling out of paneer as well.

Lentils

Lentils, locally known as daal, are a great vegetarian source of protein, and they are commonly cooked in every region of the country. There are many varieties of daal available in India and over a 100 different recipes to cook them. Typically served in curry form, sometimes with the consistency of soup, daal is a common daily dish for almost every class of people in the country.

Apart from their significant protein content, daals are rich in fiber and they are great sources of several vital micronutrients, including magnesium, iron and potassium. They are also cholesterol free. Daal is a perfect food item for someone who wants to lose weight.

Chickpeas and Kidney Beans

Like lentils, these too are from the legume family and have similar nutritional benefits. Red kidney beans are commonly known as rajma and chickpeas as channa, and both feature prominently in the cuisines of North and West India. Amongst most Indian households familiar with both these legumes, channa is considered healthier. However, rajma is the more sought after delicacy, and is a common feature during special occasions.

Bear in mind that rajma and channa are not the easiest dishes to prepare for beginners, since they require some experience with Indian cooking, seasoning and spices.

Nuts

It is widely known that nuts are a great source of proteins in a vegetarian diet. However the way they are generally used in Indian cooking, they would hardly appeal to someone really health conscious. Since almonds, cashews, pistachios and walnuts are very expensive, they are generally used as ingredients in exquisite desserts and rich festive dishes, both of which are loaded with calories!

Gram Flour

Better known as besan in India, gram flour has much higher protein content than whole wheat or refined flour, and it is also lighter in terms of calories. It is a vital ingredient in several Indian main dishes, cereal staples, sweets and snacks, and features significantly in North and West Indian cuisines.

At the end of the day, whichever Indian cuisine it is that interests you, you are bound to find high protein vegetarian dishes that are easy to cook, healthy and great in terms of taste!

You have permission to publish this article without any change what so ever electronically, in print, in your e-book, or on your web site, free of charge, as long as the author by-lines are included.

To learn more about Indian Vegetarian cuisine, visit Meera's Kitchen or go to http://www.indiancookingmadeeasy.com/

Original article