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

See you all there.

 

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.

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.

Happy Cooking Turns One.

Happy Birthday My Blog. :-)

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.

Garlic Naan.

Ingredients:

• 1 tsp active dry yeast
• 2 tbsp yogurt
• 1 & 1/2 cups all purpose flour
• 1/2 tsp sugar
• 3/4 tsp salt
• 1/2 cup milk
• 2 tbsp water.

  Garlic-butter topping(Mix both) :

• 1 tbsp butter
• 1 tbsp garlic

Method:

• Microwave water for 10sec.The water should be luke warm.
• Add yeast, sugar and salt. Leave it for 10mins till the yeast forms a froth(gets activated).
• Now add all remaining ingredients and make it into a dough.Knead for 3-4mins.
• Cover with a cloth or plastic wrap and leave it in a warm place for about 2-3hrs till the dough doubles in volume.
• Preheat the oven to 425F.
• Make balls from the dough and roll them. Do not make them too thick as they puff up when baked
• You can roll them a little thicker than chapathi/phulka but thinner than alu paratha.
• Apply a little butter on top. Line them on a lightly buttered cookie sheet.
• Bake in the oven at 425F for about 7mins till they puff up.
• Take out, apply the garlic-butter mixture on the top and keep it in the oven again.
• Bake for another 5mins till the top looks brownish.

Pineapple Pastry for New year

Ingredients:

For the Cake:

• 2 Cups All-purpose flour
• 1 1/2 Cup Powdered Sugar (Confectioner's Sugar)
• 6 Eggs
• 2 tsp Baking Powder
• 1 tsp Pineapple Essence

For Filling & Frosting:

• 2 Cups heavy Whipping Cream
• 1/2 Cup Powdered Sugar
• 1 Cup Pine apple Chunks

For the Syrup:

• 2 tbsp Powdered Sugar
• 1/2 Cup cold water
• 1/2 tsp Pineapple essence

Method:

• Preheat oven to 300F.Lightly oil & flour the metal pan & set aside.
• Seperate the white from the yolks.Beat each separately adding pineapple extract & lil sugar at a time.
• The Whites should form stiff peaks & the yolks should be pale & thick.
• Slowly mix the beaten yolks into whites in a circular inward to outward motion. Do not beat or mix vigorously.
• Sift flour & baking powder twice & mix with the beaten eggs.
• Pour the mixture into the prepared pans.Bake for 20 mts till cake is done & springs back on touch or a toothpick come out clean when inserted.
• Let the pan cool for 10 mts& invert cake.let it cool completely before frosting.
• Chill the beater & bowl in which you will whip the cream.
• Whip cream while slowly adding sugar till cream is thick & stiff.(Do not overbeat , it turns to butter)
• Mix Sugar, essence & water in a bowl.Cut the cake into two equal halves.
• Place one cake & spoon the syrup all over the cake till it is moist (not till soggy)
• Spread an even layer of the cream, some pineapple chunks.Place the other cake on the top & again spoon some syrup over it like before.
• Spread an even & thick layer of cream on the top & decorate with the pine apple Chunks & cherries.
• Decorate the cake with the cream as per your imagination.Enjoy the pastry.

Happy New year Once again.

Wish You all A Very Happy New year.

Paneer - Raagi Paratha

One of the healthiest & tastiest paratha's, loaded with protein, calcium & iron.
This is my own creation to make up for my kids skipped meals.You can expect more variety of paratha's from now on. :-)

Ingredients:

• 1/2 Cup Wheat Flour
• 1/2 Cup Raagi Flour
• A pinch of salt
• A pinch of dry ginger powder
• 2 tbsp Ghee
• 4-5 tbsp milk (to knead)
• 5-6 tbsp Paneer (grated)
• 2 tbsp Carrot (grated)
• 1 tbsp finely chopped cilantro

Method:

• Mix all the ingredients in a bowl & add milk & knead to a soft dough.
• keep aside for 20 mts.
• make small balls & roll them out into roti's using a rolling pin.
• Cook the rolled out paratha on a hot griddle adding few drops of ghee until golden brown.
• These paratha's will remain soft. Perfect meal for kids.

Vada Pav

Popular Street food of Mumbai

Ingredients:

• 4 large Potatoes( boiled & mashed)
• 1/4 tsp Turmeric powder
• 1 tbsp Green chilli-garlic paste
• Salt to taste
• A pinch of Asafoetida
• 1/4 cup Cilantro, chopped
• 1 tbsp Lemon juice (fresh)
• 1 Cup Gram flour / besan
• 1/2 tsp Red chilli powder
• 1/2 tsp Turmeric powder
• 8 Pav bread
• Oil to deep fry.

Method:

• Take Gram flour/besan in a bowl, add salt, red chilli powder, turmeric powder & mix.
• Add Sufficient water & whip to a smooth & thick batter.
• set aside for 10 mts.
• Heat 1 tbsp oil in a pan & add asafoetida, turmeric powder,green chilli-garlic paste & mix.
• Add potatoes, salt & mix well.set aside to cool.Add chopped cilantro, lemon juice  to the potato mixture & mix well.
• Divide the mixture into eight equal portions & shape them into balls.
• Heat oil in a pan.Dip the potato balls in the gram flour batter & deep fry till golden brown & crisp.Drain on a tissue.
• Slit each pav, spread some dry garlic chutney , place a vada & press lightly.
• Serve immediately with fried green chillies.

Vegetable Sabudana Upma

 

Ingredients:

• 1 Cup Sabudana (soaked for 1 hour)
• 1/4 Cup beans (finely chopped)
• 1/4 cup carrot (grated)
• 1/4 cup Capsicum (finely chopped)
• 1/4 cup Green peas (fresh)
• 5 green chillies, chopped
• 1/2" Ginger, grated
• Salt to taste
• Few Curry leaves
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• Chopped cilantro
• 1 tsp Lemon juice.

Method:

• Drain out all the water from sabudana & carefully pat dry on a paper towel.
• Heat oil in a pan & add Mustard seeds & cumin seeds.
• When they start to crackle add green chillies, ginger, curry leaves.
• Add the chopped vegetables & saute for a while.
• Add salt & cover and cook till vegetables are soft.
• Add the Sabudana & mix well.
• Finally add the lemon juice & remove.
• Garnish with chopped cilantro & serve hot.

Curd Poha

 

Ingredients:

• 1 Cup Thick Poha (pressed rice)
• 2 Cups Yogurt
• 3 tbsp Grated coconut (fresh)
• 4 Green chillies, chopped
• 1/2" Ginger, finely chopped
• Few Curry leaves
• Fresh Cilantro, finely chopped
• 1/4 Cup Pomegranate seeds
• 1/4 tsp Ajwain
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• Salt to taste
• 1 tsp Urad dal
• 1 tsp Oil

Method:

• Wash poha & soak with just enough water.Leave aside till poha becomes soft.
• Beat the yogurt well.When the poha is soft enough add the beaten yogurt, salt , grated coconut & mix well.
• Heat oil in a pan & add mustard seeds, cumin seeds.When they begin to crackle add the Ajwain , urad dal, ginger, chillies.
• When urad dal changes color add curry leaves.
• Pour this over the poha.Mix well.Add the pomegranate seeds, chopped cilantro & mix again.
• If poha absorbs the curd add some more before serving.
• Serve as is or with lemon pickle.

Happy Diwali

Wishing you all a Happy & Safe Diwali.

I'll be back soon. :-)

Bendakaya Pulusu / Okra stew

Ingredients:

• 1/2 lb Okra, bendakaya (pat dry & cut into 1 1/2" pieces)
• 1 medium Onion, finely chopped
• 1 tomato, finely chopped
• 4 green chillies, slit
• 1 tsp Coriander powder
• 1 tsp Chilli powder
• Salt to taste
• 1/4 tsp Turmeric powder
• 1 tbsp tamarind pulp extracted/Small lemon size tamarind,
• Few Curry leaves
• Chopped Cilantro
• 1 tbsp oil
• A large pinch of Asafoetida powder
• 4-6 fenugreek seeds
• 1/2 tsp mustard seeds
• 1/2 tsp Cumin seeds

Method:

• Heat oil in a pan & add fenugreek seeds, after they start changing color, add mustard seeds & let them pop.
• Add curry leaves, onions, chillies & saute for a minute.
• Add okra pieces & saute for 10 mts till okra becomes soft & brown.
• Add coriander powder, chilli powder, salt & mix well.
• Add the chopped tomatoes & mix well.Cook for another 5 mts.
• Add the tamarind pulp, 2 cups water & mix well.Cover & cook on medium flame till tomatoes are done & gravy thickens.
• Heat oil in another pan & add cumin seeds, when they start to change color, add asafoetida & transfer the tempering to the stew.
• Garnish with chopped cilantro & serve.

Senagapindi Dosa/ Besan Dosa

Senagapindi Dosa served with Onion Chutney

Ingredients:

• 1 Cup besan
• 1/4 Cup Rice flour
• 1 small Onion, finely chopped
• 6-8 Green chillies, minced
• Few Springs of Cilantro, finely chopped
• 1 tsp Cumin
• 1 tsp Ajwain/Caron seeds
• Salt to taste

Method:

• Sift gram Flour & rice flour together to aerate & to remove lumps into a big vessel.
• Add cumin, carom seeds, onions, chillies, cilantro, salt & mix well.
• Gradually add water to prepare batter to a medium thick pouring consistency.
• There should be no lumps in the batter.
• Heat tava & grease it.Pour a ladel full of batter & spread into thin round.
• Sprinkle a teaspoon oil around the dosa.
• When underside starts to brown gently lift & turn to other side.
• Cook until the second side is lightly brown.
• Remove & Serve hot immediately with Chutney.

Vegetable Burger

Ingredients:

• 4 Burger buns
• 2 Potatoes, boiled & mashed
• 1/4 cup green peas, boiled & mashed
• 1/2 cup beans, boiled & mashed
  
• 1/2 cup carrots, grated
• 1/2 Onion, finely chopped
• 1 tbsp Ginger, grated
• 6-8 green chillies, minced
• Salt to taste
• 1 tbsp lime juice
• 1/2 cup bread crumbs
• 1 tbsp Olive Oil
• Few Lettuce leaves
• Tomatoes
• Onions
• Tomato ketchup
• Cheese sauce/mayonnaise sauce.

Method:

• Mix together boiled vegetables, grated carrot,ginger, chillies,onions, salt, lime juice & knead well.
• Divide into equal portions & shape into 3/4 inch patties.
• Dust the patties with bread crumbs & chill for few minutes to help them firm up better.
• Heat oil , add patties & brown undisturbed for 1-2 minutes before flipping over.
• Cook for 1 minute periods on each side until they are crisp golden brown on outside.
• Place some lettuce leaves, onion rings, tomato rings & place a veg pattie.
• Pour some tomato ketchup, cheese sauce/ mayonnaise sauce over it & cover with bun.
• Serve hot.

Macarnoni & Cheese

Ingredients:

• 1 Cup Macaroni
• A pinch of salt
• 5 Cups water
• 4 tbsp Butter
• 1/4 cup milk
• 2 tbsp Cheese Sauce

Method:

• Bring water to a boil, stir in macaroni & a pinch of salt.
• Boil till macaroni is tender ,it usually takes 7-8 mts.
• Drain & return the macaroni to the pan.
• Add butter, milk & cheese sauce & mix well.
• Stir occasionally & cook for a minute & remove.
• Serve hot.

Gunta Pongadalu

I had kept myself from blogging longer than anticipated. An impending house shift in a month’s time is not helping either. To say that I din’t enjoy this time off would be a lie. Other interests, both old and new, took precedence, keeping me occupied.

Ingredients:

• 1 Cup rice
• 1/2 cup Urad dal
• Salt to taste
• 5 green chillies, finely chopped
• 1 onion , finely chopped
• 1tsp Cumin seeds
• Chopped Cilantro

Method:

• Soak rice & dal in water for 6-8 hrs.Strain & grind to a smooth batter adding little water.
• The consistency must be thick like idly batter.Cover & let it ferment overnight.
• Add salt to the batter & mix well.
• Add chopped onions, chillies, cilantro & cumin to the batter & mix well.
• grease the Ponganala skillet & place it on medium heat.
• Pour a ladle full of batter into each impression, cover & cook for 4-5 mts, till golden brown.
• Remove the lid & gently turn each one to opposite side to cook.
• Remove & serve hot with chutney.

* Sour dosa batter is perfect for the pongadalu.

Gawar beans Curry/ Goruchikkudukaya kura

Ingredients:

• 2 cups Gawar beans/goruchikkudu , ends stringed & cut into small pieces
• 1 small Onion, chopped
• Salt to taste
• Few curry leaves
• 1/2 tsp Mustard seeds
• 1 tbsp Coriander seeds
• 1/2 tsp Cumin seeds
• 1/4 Cup Dalia or roasted channa dal
• 8-10 red chillies (dry)
• 1 tbsp dry coconut powder
• a pinch of turmeric powder

Method:

• Dry roast dalia, red chillies, coriander seeds, dry coconut & make a fine powder.
• Steam the gawar beans over a pot of boiling water until they are cooked.Do not over cook.
• Heat oil in a pan & add mustard & cumin seeds, when they start to crackle add the curry leaves & onions.
• Saute till onions are soft & add the boiled gawar beans, turmeric powder & mix.
• Add salt, ground powder & mix well.Cover & cook on medium heat for 5-10 mts stirring in between.
• Remove & serve hot.

Tomato Soup

To me, tomato is the epitome of summer. Bright, fresh and succulent, produce like this are a handful of things I look forward to in a dessert summer.I’m happy when I’m snuggling with my hubby in a couch slurping a hot cuppa soup.Almost all our repertoires have a recipe for tomato soup. I have one too & here it is...

Ingredients:

• 4 Ripe tomatoes
• 2 bay leaves
• 1 clove garlic
• 1/2" ginger, crushed
• 6-8 mint leaves
• Salt & Pepper to taste
• 1/4 tsp Roasted Cumin powder

Method:

• Boil the tomatoes along with ginger,garlic,mint leaves & bay leaf for 20 mts.
• Fish out the bay leaf & blend tomatoes along with the garlic, ginger & mint when cool & strain well.
• Transfer this into a sauce pan & add salt.
• Bring to a boil & reduce , now add roasted cumin powder & pepper.
• Cook for 5 mts & remove.
• Serve hot sprinkled with pepper & bread croutons.