Cheese is something we eat very rarely and finding recipes without the use of cheese is always on my list. I used to spend hours watching the food network shows but I don’t do that anymore. I just switch the channel even if I see something drool worthy. I love Ina’s kitchen, all white and posh looking but I have never seen any recipe on her show that I can make. Reason – its either meat(psst – I am vegetarian!) or it involves so much butter and sugar that it makes me go “Oh Dear!”. Rachel Ray has a lot of veggie adaptable recipes but she cooks so fast, I miss most of her ingredients and also, I can not take her chattering. I like her but really I cannot for the love of God, take her chattering. So, I realized that I ought to check out food porn. Before you get any ideas, Continue reading
What do you make as an accompaniment to chapatis and curry. I don’t usually make anything. So I decided to cook something up for a change, something quick. I am gonna call this series “Quick Eats” – quick to make and to eat.
Who doesn’t like Garlic bread, right ? I was dying for some but I did not have any French bread but did have some pav. I had made pav bhaji with that but then again how many times can you make pav bhaji ?
So, I made garlic bread with the pav since it’s a soft bread and suits the texture required.
Pav bread(as many as you want yumm !!)
salt, garlic powder, butter/canola spray, dry basil leaves
Cut the pav in half. Apply the butter/canola spray on it and then sprinkle the rest of the ingredients on one side of the bread according to taste. Repeat the same on the other side.
Heat a large pan and place the bread on it. Toast it to a light brown on both sides.
Methi/Fenugreek paratha is a crowd pleaser at our home. Methi/Menthe/Fenugreek has immense health benefits and should be included in everyday diet. A spoonful of Fenugreek can be added to any dish but make sure you do not add too much of it. You do not want your dish to taste bitter (fenugreek is bitter).
OK, I get sidetracked easily. We shall get on with the recipe for yummy methi paratha, shall we ? This is an easy recipe and mostly everyone can make it. However, I suck at making parathas. I usually tend to spend hours slaving over the stove trying to make these before they acquire any sort of shape. Darn it !! I should not have mentioned my lack of paratha making skills this early in the post. It will probably dissuade most of you from reading further. Hang on !! This is a good one. I assure ya !! If you are still reading this, you have “True Grit“. By the way, anyone know if it won any Oscars ? I saw “127 hours”. It looks like an Oscar ready film but I doubt it has much of a chance when “The King’s Speech” is around.
Onto to the recipe before my thoughts run off again !! Let me mention that you will need to use Menthe Chutney or store-brought chutney. That’s what makes it easy. As I have mentioned before, this chutney can be used in a lot of recipes. So, you could make ice cubes of it like pasta sauce and store it in the freezer.
Serves 2 hungry people. Also, in the picture is Palak Paneer.
2 cups whole wheat flour/atta
5 tbsp All purpose flour/Maida
2 tsps oil
Some fresh Methi leaves for color
hot water to knead the dough
1/2 tsp red chilli powder
1/2 tsp Ajwain seeds
salt to taste
Make a hard dough with wheat flour and water .Add oil, salt, ajwain, red chilli powder to it. Keep aside. Wash the Methi leaves, add water, a little salt and boil it in a pan. Remove from flame, drain the water and set aside. This step is optional. You need not add the methi leaves. It does however add color and a beautiful aroma when cooked.
Now, roll out the dough and add the menthe(Fenugreek) chutney paste and the drained fenugreek leaves in the middle. Fold it and dip it in Maida. Roll it out fully. If the dough sticks to the rolling-pin, use some more Maida to remove the stickiness. Finally, place the rolled out paratha on the pan and let cook on both sides. Use a generous amount of oil/ Canola spray on it. Mission Accomplished. Husband happy.
Note: You could add some turmeric to the dough to add some color. You can use hot and sour sauce as a side for paratha.
- The benefits of Fenugreek (telegraph.co.uk)
I have been blog surfing a lot lately given my current “at-home” status. Wherever i clicked, there was a lot of food going around, figuratively..So I thought it’s probably about time I started blogging about my cooking disasters…ahem..no I meant cooking successes.
I have cooked based on either my mom’s recipes or the internet. I am badly in need of a cookery book so got myself one. So this first recipe is from that. Its called “The Best Ever Indian”. I made some changes to the recipe and it turned out well. In this curry, you can add more bell peppers for better taste.
Potato & Bell Pepper Curry
Time Req: 35 minutes
1 onion, chopped
2 potatoes, cut into large pieces
2 1/2 green bell peppers, cubed
3-4 oz fava beans(I used sprouts instead)
7 oz/200 g canned tomatoes/2 medium-sized(chopped small)
2 small chillies, chopped(for spicy curry, add another 1)
1/2 tsp chilli powder
2 tsp coriander powder
1/4 tsp turmeric powder
salt to taste
2 tbsp oil(recipe said 3 ,but 2 is good enough)
1 tsp Jeera
1 tsp garam masala
1. Heat oil in a large heavy bottom pan. Add jeera, chopped onions and cook for about 5 minutes till its light brown and the raw smell of onions disappears, Add chilli powder, coriander, turmeric, green chillies and stir for a while.
2. Now add bell peppers and cook for about 4 minutes, while stirring occasionally
3. After this, you can add the sprouts or fava beans and tomatoes. Also, stir in some of the chopped cilantro, stock and let simmer for about 10 minutes or until potatoes are tender. Serve with Naan or Chapatis.
I cooked the potatoes in the microwave beforehand to save time during cooking. You could do the same. Unfortunately, I did not take any pictures while I was cooking. Next time, I am gonna keep that in mind.