February 27, 2011

Carrot Dip

The Cricket World Cup is here. This only means, long hours of TV .. Its not only the matches that are watched, but also the analysis before the match, after the match. Repeat telecast & every other discussion about the World Cup on various news channels
I am not complaining though .. I love cricket & the World Cup is once in 4 years. Loads of matches also means having something to much while the match takes an exciting turn.

Today being a Sunday is double excitement for us. India Vs England starts about 30 mins from now.  We are all already settled in our favorite seats. I made some yummy carrot dip to be eaten along with Nachos ..
While I wait for the match to begin, Here's a quick recipe for some Creamy Carrot Dip

Carrot Dip


You Will Need:
  • 5-6 medium sized Carrots
  • 1/4 cup sour cream
  • 3 pods garlic
  • 1 tsp cumin
  • 1 tsp red chilli flakes
  • 1/2 tsp cracked pepper
  • Salt as per taste
  • 2 tsp olive oil
How To:
  • Peel the carrots & roughly chop them. Parboil the carrots & set aside.
  • In a pan, heat olive oil, add chopped garlic, cumin seeds, chilli flakes & carrots. Add some salt & saute for about  mins until the carrots are soft. Allow it to cool
  • Transfer the contents from the pan to a blender. Add sour cream & blend until just smooth. check for salt & whisk again
  • Transfer to a serving bowl & add some freshly cracked pepper on top.

Serve with Pita chips or some yummy Nachos. Enjoi !!!

February 20, 2011

Corn Chaat


How easy is it for you to reach out for a pack of chips when hungry?? Since, I always finish my lunch early, I am quite hungry most evenings. And, I sometimes eat junk along with my cup of coffee.  Well, there are days when I get this sudden urge to eat healthy stuff & avoid all the junk :) And, this Corn Chaat is reserved for such days ...
Corn Chaat

You Will Need:
  • 1 cup sweet corn
  • 1/4 cup green peas
  • 1 onion - finely chopped
  • 1 small tomato - deseeded & finely chopped
  • 1/2 red bell pepper - finely chopped
  • 1/2 yellow bell pepper - finely chopped
  • 1 carrot - grated
  • 1 tsp green chilli paste
  • 1 tsp lemon juice
  • 1/2 tsp chaat masala
  • Salt as per taste
  • chopped Cilantro for garnish
How To:
  • Boil sweet corn & green peas in salted water. Do not overcook. Drain & set aside.
  • In a large bowl, add all the ingredients except cilantro. Mix well, adding salt to taste. Be careful while adding salt & chaat masala tends to be a little salty. 
  • Garnish with cilantro
Serve as a starter/ tea time snack or even as salad .. Enjoi !!!

NOTE:
  • You can also add Sev for garnish. I wanted to keep this all healthy, so, that wasn't added here. But it does make this dish more crunchy.
  • If you don't like eating raw bell peppers, omit them
  • You could also add boiled potato cubes.

February 15, 2011

Paneer Bhurji

Those of you who follow me on Facebook must already be familiar with this picture already. A couple of weeks ago, I made this yummy Paneer Bhurji for lunch. When Shankar saw the pictures, He said, this looked like Cauliflower/Gobi & nobody is even going to think this is Paneer. Now, if I can't make paneer look like paneer then, that would be a serious challenge to my photography skills :(

We anyways decided to put it up on FB without a caption & the comments were rather interesting.
And, yes a lot of people did say it looked like Gobi. Much to my relief, some of them (mostly my food blogger friends) thought it look like Paneer too. Else, I'd have to reshoot this one :)

Anyways, whatever this looks like, This is Paneer Bhurji for me.

Paneer Bhurji

You Will Need:
  • 200g Paneer/Indian Cottage Cheese
  • 1 big Onion - finely chopped
  • 1 big Tomato - finely chopped
  • 1 Green Bell Pepper - finely chopped
  • 1 tsp cumin seeds
  • 1 tsp kalonji/Nigella seeds
  • 1 tsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/2 tsp Garam Masala
  • Salt as per taste
  • Chopped cilantro for garnish
  • 1 tbsp cooking oil
How To:
  • Crumble Paneer & set aside
  • In a pan, heat oil, splutter cumin seeds & Kalonji. Add ginger-garlic paste & saute for about 10 secs. Add chopped onion & saute` till they turn slightly pink.
  • Add chopped bell peppers & tomato. Mix well & Add red chilli powder & turmeric & cook till oil separates. Add crumbled paneer, Salt & Garam Masala. Mix well & allow it to cook in low heat for about 5 mins. Keep stirring ocassionally to avoid the bottom from getting burnt.
  • Garnish with chopped cilantro

Serve with warm Rotis ... Enjoi !!!

Since Shankae dislikes overuse of spices, I made this rather plain. I skipped Cumin & Coriander powder. I add just a little bit of Garam Masala for thr flavour. I sometimes skip Garlic too & for me it didn't make a huge difference.

I love serving this with warm Rotis. Since it gets done in 15 mins, its a great option for a weeknight dinner. You could probably use the leftover Bhurji for stuffing parathas too or even in wraps

February 8, 2011

South Indies: Heerekayi Bajji/Ridge Gourd Chutney

It's been a while, since I posted a  typical South Indian recipe. The one that I have for you today is Ridge Gourd Chutney or Heerekayi Bajji in Kannada. In the Bangalore-Mysore regions of Karnataka, Bajji is a kind of chutney made out of cooked vegetables & not just coconut. Another popular Bajji from this region is made using smoked eggplant .. That recipe is for another day ...

Ridge Gourd Chutney

You Will Need:
  • 2 cups Ridge Gourd
  • 1/2 cup fresh coconut - grated
  • 5 green chillies
  • 1 tbsp tamarind extract
  • A small lump of jaggery
  • 1 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • Salt as pet taste
  • 1 tsp oil
How To:
  • Peel ridge gourd & dice them into cubes. Pressure cook ridge gourd & green chillies. Allow it to cool & set aside.
  • Grind together, cooked ridge gourd & green chillies alongwith coconut, tamarind extract, jaggery & salt, into a smooth paste.
  • Transfer to a bowl & temper with mustard & fenugreek seeds.
Serve with Rice .. Enjoi !!!!

This is a great way to make use of Ridge Gourd. This can be served alongwith Idli/Dosa too, But it tastes best if eaten alongwith Rice.


NOTE: You can even saute diced Ridge Gourd in a small amount of oil till cooked. This definitely tastes better than the pressure cook method. If you have time on your hand & if you don't mind that little extra oil, go ahead & try it this way