Aloo Gobi

Hi there... for those who are wondering where I had been all this time, I am still here.

I’ve been taking an online food photography course called "30 Days to Better Food Photos". Yea, you heard it right... 30 days in a row. With a super-busy life and a food blog to maintain, I wasn't even sure how a daily shooting session would work. But then, I decided to push myself farther and give it a go!

Pindi Channa

Pindi channa, named after the place from where it is originated "Rawalpindi", is a dry chickpea curry that is unbelievably simple and very flavorful. This recipe uses just ginger and green chillies from the vegetable family and the flavor-part comes mostly from the fresh spice powder made with whole spices like dried pomegranate seeds, black cardamom, cloves, cinnamon etc. Apparently, this recipe gained its popularity during the Indo-Pakistan war times when there was limited access to vegetables. 

Raw Banana Subzi

Not all recipes that I see in a book/blog/TV show inspires me. But, this one surely caught my interest. I saw this recipe in a popular south-Indian TV cook show and fell instantly in love with this north-Indian recipe. 

Ofcourse, there are other reasons too. To my knowledge, raw bananas is a not-so-frequent vegetable in north Indian kitchen and so, I thought that this recipe was unique. I adore chef Mr. Venkatesh Bhat (who happens to be the host of that cook show) for his passion and interest in culinary field and that reason was more than convincing for me to try the recipe. Last but not the least, the recipe seemed to be simple, quick with minimal ingredients.

And, the good news is my instincts did not fail me...

Paneer Bhurji

Paneer bhurji is the vegetarian version of egg bhurji (scrambled eggs saute'ed with onion, tomatoes, chillies and other spices). Paneer is an excellent replacement for eggs in this recipe. With minimal set of ingredients from your pantry, you can make one delectable paneer dish in less time, that pairs up so well with rice/roti!

Milagai Podi

A spicy south-Indian condiment that pairs up so well with idli/dosa.

Potato Beans Curry

I had no clue that potato and beans would go so well together until I actually got to taste it at my office cafeteria here in the US. It was one of those times when the cafe got expanded with Indian lunch on the menu and I was so happy that I could try something homey, hot & spicy, apart from the usual salads & sandwiches. First day on the menu, a piece of naan, paneer subzi, aloo beans subzi & a little white rice - I was literally drooling at the mouth-watering combo. Though it was a little pricey, I loved all of them, and of all, aloo-beans subzi was my favorite. 

Since then, I have been making this at home, but only recently I got the actual recipe and also learnt that it is a Punjabi speciality! This recipe of potato & beans pairs up so well with rice/roti. 

The trick to get a flavorful subzi is to slow-cook potatoes & beans on low heat until they are completely cooked and all the flavors of the masala are blended in. If you are pressed with time, you can cover & cook, but you might not be able to get that roasted texture on potatoes. Tender (french) beans works best for this recipe, but you can substitute with regular beans too! 

Try this subzi and I hope, you would love it as much as we did!

Basic Info
Complexity - Simple
Prep time - 15 mins
Cook time - 30 mins
Serves - 3-4

Ingredients
Potatoes - 4-5 nos (medium sized)
French Beans - 2 cups (1 inch long pieces)
Turmeric powder - 3/4 tsp
Red chilli powder - 1 tsp
Pav Bhaji Masala - 1 tsp (replace with garam masala)
Amchur powder - 1 tsp
Hing - 1/2 tsp
Salt - to taste
Oil - 2 tbsp

Method

Chop potatoes & beans into 1 inch long pieces.

Take a thick-bottomed pan and heat 2 tbsp of oil. When hot, add potatoes and cook for 3-4 mins. Stir once in between.

Next, add beans and stir well so that the oil coats all the beans. Let the beans & potatoes cook for about 10 mins on low-medium heat. Stir in between so that the vegetables doesn't stick to the bottom of the pan.

Add turmeric powder, red chilli powder, hing & salt and cook for about 8-10 mins on low-medium heat until all the flavors are blended in.

Finally, add pav bhaji masala, amchur powder, give it a mix and saute until the beans are completely cooked and the potatoes are crispy.

Remove from heat and serve with roti/rice.

Kadai Paneer

Kadai paneer is a punjabi speciality where paneer cubes are cooked with tomatoes, onion and bell pepper in a blend of Indian spices. This simple but flavor-packed paneer recipe develops its flavors mainly from freshly pounded spices (coriander seeds & red chillies). Also, letting the onions & tomatoes simmer until it reduces to a thick paste helps in developing maximum flavors.

Using a good branded paneer definitely adds to the taste. If you have the luxury of time, try making your own paneer to know what a significant difference it brings to the taste of the dish. Lately, I have been picking up "zee foods desi paneer" from our local Indian grocers here and all of us at home seem to love it and that's only because it tastes very close to home-made paneer. You too should try this brand if it's available at your local grocers.

Basic Info

Complexity - Medium
Prep time - 15 mins
Cook time - 20 mins
Serves - 4

Ingredients
Paneer cubes - 10 oz (about 300 gms)

Bell pepper - 1 no (medium sized, cubed)
Onion - 1 no (medium sized, cubed)
Ginger - 1 inch (grated)
Thai green chilli - 1 no
Tomatoes - 3 nos (medium sized, chopped)

Coriander seeds - 1 tsp
Dry red chillies - 2 nos (optional, if you prefer milder version like me)

Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Coriander powder - 1 tsp

Kasoori Methi - 1 tsp
Cilantro - 1 tbsp

Salt - to taste
Oil - 2-3 tbsp

Method

Dry roast coriander seeds and red chillies (if you are using). Let it cool and crush them into coarse powder. Keep it aside.

In a pan, heat 2 tbsp of oil and fry paneer cubes until slightly brown on all sides. Drain the excess oil in a kitchen towel.

In the same pan, add cubed capsicum, couple of pinches of salt and saute for couple of mins. It is important that the capsicum cubes remains crisp and doesn't get over-cooked/soggy. Remove and drain excess oil in a kitchen towel.

In the same pan, add a tbsp of oil. When hot add crushed spice powder (coriander seeds & red chilli powder) and saute for few seconds. Then, add onion, ginger, garlic, green chilli and saute until onion turns soft and translucent.

Now, add chopped tomatoes, turmeric powder, chilli powder, garam masala, coriander powder, required salt and let it cook for about 8-10 mins until the raw smell of tomatoes and spice powders are gone and the oil starts to ooze out from the sides.

To this, add paneer cubes, capsicum cubes, kasoori methi and let it cook for about 3-4 mins until the masala coats all the paneer & capsicum cubes. Sprinkle little water if necessary.

Remove from heat, garnish with chopped cilantro.

Serve hot with roti / rice.

Note:

- If you like ginger, you can also use julienned ginger strips for garnish.
- Please note that paneer tends to get rubbery if you over-cook it.

Veggie & Paneer Jalfrezi

I have been making this recipe for quite a few years now and my family is a great fan of this recipe. Many times in the past, I have tried posting this recipe but the pics never came out this satisfactory! Enjoy this dry veggie & paneer curry with roti/naan.

With a spoonful of this colorful jalfrezi, you can make delicious roti rolls - an easy & convenient to-go food! To make it even more delicious, dab a spoonful of yogurt over the roti before filling & rolling it with jalfrezi.

Basic Info
Complexity - Medium
Prep time - 20-30 mins
Cook time - 25 mins
Serves - 3

Ingredients
Carrot - 1 no (large, peeled and cut into 2-inch sticks)
Green beans - 12-15 nos (topped & tailed, cut into 2-inch sticks)
Onions - 2 nos (medium, cut into thick slices)
Bell pepper - 1/2 each in each color available (seeds removed and cut into 2 inch strips)
Tomatoes - 2 nos (medium, pureed)
Paneer - 7 oz (cut into 2 inch strips)
Fresh ginger - 2 inch (peeled and grated)
Cilantro - 2 tbsp (finely chopped)
Oil - 3 tbsp
Cumin seeds - 1 tsp
Dry red chilies - 2 nos (broken in half)
Turmeric powder - 1/2 tsp
Red chili powder - 1 tsp (use more or less according to spice preference)
Garam masala - 1 tsp
Milk - 1/4 cup
Salt - to taste

Method
Bring milk (1/4 cup) and water (1/4 cup) mix to boil. Remove from heat and add the paneer. Let it soak for 30 minutes. Set aside.

Boil 2-cups water over medium-high heat.  Add green beans and carrots.  Boil for 5 minutes or until soft. Drain and set it aside.

Heat a large pan over medium heat. Once the pan is warm, add the oil. When hot, add cumin seeds and let them crackle. Add dry red chillies and stir for few seconds. To this, add the onion and saute for 1 minute.

Now, add the green beans, carrots and bell peppers and saute for another minute.

Add all the spice powders - turmeric, chili powder, garam masala and salt. Stir in to mix.

Then, add the tomato puree and cook for about 7 mins.

Finally, add the pre-soaked paneer and stir. Cook for 2 minutes.

Add the grated ginger, fresh chopped cilantro and stir.

Serve hot with rotis/naan.

Beetroot curry

"Eat this vegetable; it brings fresh blood to your body" - I can faintly hear my mom's voice echoing in my ears and this is the earliest connection that I remember with beetroot/beets. Incidentally, beets are also good for cardiovascular health (info courtesy: wiki).

Beets are known for its varied use right from sweet to savory dishes. Thinking about it, beets are one of the few vegetables that can be used in every course of a meal (from soups to salads to curries to cakes to jams, jellies & preserves to pickles to raita to chutney to halwa.. the list is endless!). I used beet pulp (pressure cooked & blended) for red velvet cupcakes for color & flavor.

This simple, colorful & delicious beetroot curry with a hint of sweetness (from beets), touch of spiciness (from chilli powder) & a note of earthiness (coconut) makes it a perfect side dish for rice/roti.

Ingredients

Beetroots - 4-5 nos (medium sized)
Grated fresh coconut - 1/4 cup
Red chilli powder - 1/2 tsp (optional, if you like the inherent sweetness of beets)
Oil - 1-2 tsp
Salt - To taste
Mustard seeds - 1/4 tsp

Split urid dal - 1/2 tsp

Cumin seeds - 1/2 tsp

Curry leaves - Few

Method

Chop the beets into 1/2 inch cubes. Pressure cook chopped beets with water (beets should be immersed in water) for 2-3 whistles. After about 15-20 mins, drain the water and let it cool.

Heat oil in heavy bottomed pan and add the seasoning - mustard seeds, cumin seeds, urid dal and curry leaves. When mustard seeds start to splutter, cumin seed sizzles & urid dal turns brown, add chopped beetroot, chilli powder and salt. Saute them for about 5-7 minutes (or) until the raw smell of chilli powder is gone. Add the grated coconut and saute for one more min.

Remove from heat and serve it with hot rice / chapathi.