Thursday, October 24, 2013

We are Moving

Hello All,

Happy Cooking Blog has got a new home and has now moved to cookwithsmile.com

See you all there.





Thursday, October 3, 2013

Paneer Tikka

 


Ingredients:

  • 250 gms paneer/cottage cheese
  • 1 large red bell pepper - Diced
  • 1 large yellow bell pepper- Diced
  • 1 large green bell pepper/capsicum - Diced
  • 1 medium size onion - Diced
  • 10 Mushrooms

for the marinade:

  •    200 gms hung curd/yogurt
  •    1 tbsp ginger garlic paste
  •    4 tbsp of Green Chutney (Mint,green chilli,Corriander Chutney, ginger, salt)
  •    1 tsp roasted jeera powder/cumin seeds powder
  •    1 tsp amchur powder/dry mango powder
  •    1 tsp chaat masala
  •     ½ tsp black pepper powder (optional)
  •     juice of half lemon
  •     1 to 2 tbsp oil or ghee or butter for brushing
  •    Salt to taste + some black salt.

Method: 

  • Take the hung curd in a bowl and beat it well,add ginger garlic paste, all dry spices , salt and black salt to the curd. 
  • Add lemon juice, green chutney, mix and keep the marinade aside.
  • Cover and keep the marinated paneer and veggies in the refrigerator for 2 hours or more.
  • Skewer the veggies and paneer in a skewer
  • Arrange them on a cookie sheet or baking tray, brush with some oil and keep in the oven at 350 F on Broil setting.
  • After 10 minutes remove from the oven, turn the skewers, brush some oil and again keep in the oven till done (10 more minutes).
  • Alternatively you can heat a non- stick tava and cook the satays on a medium flame using oil till he paneer is light brown in colour from all sides. 
  • Serve immediately sprinkled with chaat masala and coriander.


Wednesday, August 24, 2011

Thai Red Curry


Ingredients:


Coconut milk - 2 1/2 cups
Oil - 1 tbsp
Snow peas - 1/2 cup (optional)
Carrots -  2 cubed
Mushroom - 8-10 chopped
Extra firm Tofu - 4-5  big cubes
Basil leaves - 5-6
Baby corn - 4-5
Red or Green bell pepper - 1/2 medium chopped
Broccoli - 7-8 florets
Palm Sugar -  1 -2 tsp
Soy sauce - 2 tbsp
Salt - to taste
Green beans-  5-6 cut lengthwise
Shallot - 1 chopped

Method:


1. In a pan, heat the oil.
2. Once hot, add in the Red Curry Paste ( i got it in Safeway) and mix well. Cook on medium heat till oil starts to separate and the mixture appears blended together. Be careful not to burn the masala.
3. Add in the Coconut Milk and mix again, while continuously stirring.
4. Add in the the  Soy Sauce and palm sugar
5. Add the vegetables and cook till they get little tender but still crispy, for 3-4 minutes.
6. Add in Tofu and mix gently.
7. Add in some torn basil leaves and cook for another 3-5 minutes. Cook till the tofu is heated all the way.
8. Garnish with a few more basil leaves and serve with thai sticky rice.

Thursday, February 4, 2010

Tuesday, February 2, 2010

Dal - Roti. (Comfort Food.)




Ingredients:

  • 1 Cup Moong Dal
  • 1 tbsp Ginger (grated)
  • 1 tbsp Garlic (grated)
  • 2 Dry Red Chillies
  • 1 Onion , finely chopped
  • 2 Tomatoes, chopped
  • 1 tbsp Ghee (clarified butter)
  • 1 tbsp Olive oil
  • 1 tsp Cumin seeds
  • 1 tsp Turmeric powder
  • 1 tsp Corriander powder
  • 1 tsp Cumin powder
  • 1 tsp Smoked Paprika powder
  • 1/2 tsp Garam masala
  • Salt to taste
  • 2 bay leaves
  • 1" Cinnamon stick
  • Few Curry leaves
  • Chopped Cilantro
  • lemon to serve.





Method:

  • Soak the dal for an hour.Then pressure cook the dal for about 2-3 Whistles.
  • Heat oil in a pan and fry the ginger , garlic & onion till they are soft.
  • Add the tomatoes & cook till it disintegrates & all in all the spices except garam masala.
  • Let this cook well for about 5 mins & then add the boiled lentils to this.
  • Mix thoroughly & let it simmer on slow flame for about 10-15 mts.
  • Now heat the ghee , once its hot add the dried red chillies & stir around till fragrant.
  • Add the garam masala , curry leaves & instantly pour it into the dal.
  • This will fill up the kitchen with wonderful aroma.Remove.
  • Check for salt & squeeze the lime, garnish with chopped cilantro, some raw onions & serve hot with rotis.