This is my go to tiffin that I take to work around 90 percent of the time and you know what, this is something that I can eat for months on end without tiring of it.
I make the paneer from scratch because I find that its fresher and healthier this way. Paneer is a vegetarian source of protein and is super easy to make.
200 gms crumbled paneer made from fresh milk
2 medium onions
2 tbsp chopped coriander leaves
1 green chilly
1/2 teaspoon ginger garlic paste
1 tsp cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon chilly powder
1 teaspoon garam masala powder
salt to taste
Here I made the paneer from scratch. I brought a litre of milk to a boil. Switched the flame off and then added 2 tablespoons of apple cider vinegar. Give this a good stir till the milk separates. Strain the mixture and keep the paneer aside.
Heat 1 tablespoon of vegetable oil in a pan. Add the cumin seeds and let them crackle. Then add the chopped green chilly. Fry for a few seconds.
Add the onions and fry till the onions turn translucent.
Then add the tomato and cook till the tomato is soft. Add the ginger garlic paste and fry till the raw smell disappears.
Then add the coriander leaves, turmeric ,chilly and garam masala powder and fry for a minute.
Lastly add the crumbled up paneer and give a good mix and stir well. You can break of mash some of the pieces even further.
Add salt tot taste.
The way I love to have this is rolled up as a filling in some chapatis.
The first time I tried this Keralan delicacy was at this cozy,chic place in the north of Goa.
It was this rich ,spicy gravy perfectly balanced with tangy tamarind and had a lovely sweetness cutting through it with the jaggery. What was more was the combination of the light,fluffy appams that complimented it so well. A match made in heaven.
For someone who likes spice, this is a must try. And it is surprisingly pretty easy to whip up
1/2 kilo chicken( I used the leg pieces)
1 tsp of turmeric powder
1/2 cup of curd/yogurt
1 tsp salt
2 tablespoons ghee
10-12 curry leaves
Masala for grinding:-
6-7 kashmiri chillies
1 tsp coriander seeds
1/2 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
3-4 big garlic cloves
1 lime sized ball of tamarind
2 tablespoons of jaggery powder
Marinate the chicken with the turmeric, curd and salt overnight or a couple of hours.
Roast the dry spices and chiilies till nice and fragrant. Dont burn the spices. Allow to cool to room temperature and then grind them to a smooth paste with tamarind,jaggery powder and garlic cloves. Add a few tablespoons of water while grinding.
In a pan,add the ghee and allow it to heat up. Add the chicken and fry on a medium to low flame for 20 minutes till 80 per cent done. Add the masala to this and mix well. Fry this mixture for 7 minutes or so till the masala darkens. Add the curry leaves and quarter cup water and cover and cook for a further 7 minutes to get a nice thick gravy.
Start off by cleaning and deveining the prawns. Add salt,pepper and turmeric and set aside.
Wash the kashmiri chiilies and add them to a blender along with the other ingredients given for blending. Add a few tablespoons of water and grind to a fine paste.
In a pan heat 2 teaspoons of coconut oil and fry the onions till translucent. Add the tomatoes and cook till mushy.
Add the prawns and stir well and fry for exactly two minutes. Then add the ground paste and fry for 5-7 minutes till the masala changes colour.
Then add one and a half cup of water to the blender jar and add that into the curry and give everything a good mix. Adjust salt and add in a teaspoon of sugar to balance out the flavour. Cover on cook on a medium to low flame for 8 minutes. Add the slit green chillies and give it a good stir.
Your delicious,tangy and spicy prawn curry is ready. Taste best with steamed rice.
A great idea for a working lunch which is how I like to eat poha. This simple, healthy and easy to make dish is actually a breakfast staple but can be easily taken to work for a snack and had as a light dinner as well.
Poha is rice that has been half boiled and then beaten into flakes. The way to prepare poha for a recipe is to give it a quick rinse and then drain it. It absorbs water quickly and becomes nice and soft. If you let it sit in the water for too long it could get mushy. So make sure you drain it.
2 cups poha
1 tsp turmeric powder
1 tsp mustard seeds
8-10 curry leaves
1 tsp grated ginger
1 medium onion chopped
1 potato boiled and cut into cubes
small bunch of coriander leaves
1/4 tsp of hing(asafoetida)
1 green chilly chopped
3 tbsp of peanuts roasted
1 tablespoon jaggery powder or brown sugar
salt to taste
Start off by roasting the peanuts for 5 minutes on a low flame stirring continuously till they become nice and golden brown.
Chop the onion and green chilly, wash curry leaves and coriander and set aside. Boil one potato and cut into cubes. Grate around a teaspoon of ginger
In a pan heat a tablespoon of ghee and crackle a teaspoon of mustard seeds. Add 1/4 teaspoon of hing (asafoetida).
Add the onion and green chilly and fry till the onion turns translucent.
Add the curry leaves and grated ginger. Add the groundnuts and fry for two minutes. Add the boiled,cubed potato and fry for another 3 minutes or so.
Add 1 tsp of turmeric powder and stir well. Then add 2 cups of washed and drained poha. Add a tablespoon of brown sugar and salt to taste.
Finally add a bunch of coriander leaves chopped and stir well. Adjust salt and sugar.
Tired of pulao, khichdi and fried rice which I very often make at home, I was on a quest for new and different rice recipes to try, well definitely new for me atleast!
I decided to give lemon rice a shot. I had eaten it in restaurants outside and simply loved the tangy flavor with the rich yet subtle taste of the curry leaves,the spices marrying with the sweetness of the groundnuts.
This recipe is very easy to put together especially if you prepare the rice in advance.
These muffins are truly rich,chocolatey and decadent. If you want a chocolate overload then this is a winner. There is nothing healthy about them but the flavour makes up for it. The muffins turned out perfectly and had a nice dense bite to them.
2 teaspoons vanilla extract
100 gms butter melted and cooled
1 cup buttermilk( I used the Amul tetrapack) 200 ml
1 3/4 cups maida flour/ refined flour
2/3 cup cocoa powder
1 cup brown sugar
1/4 cup white sugar powdered
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
110 gms milk chocolate cut into chunks
Line a muffin pan with liners and heat oven to 180C. I got a total of 14 muffins.
Melt the butter and let it cool.
Whisk together the eggs,buttermilk and vanilla extract.
In a large bowl, whisk together all the dry ingredients. The flour,cocoa powder,brown sugar,powdered white sugar,baking soda,baking powder and salt. Stir all the ingredients together till well combined.
Add the wet ingredients to the dry mixture and add the melted butter and chocolate chips in. Reserve some chocolate chips for the topping. Mix with a spatula or spoon till just combined. It doesn’t matter if the batter remains lumpy…thats good!
Fill each muffin case till 3/4 full and add a few chocolate chunks to the top. Bake at 180C for 12-15 minutes on the middle rack.