Paneer Tomato Rice With Leftover Rice For One

This is a simple stir fry rice with leftover rice, to make it nutritious added lots of paneer (since this also is leftover), tomato and spices to to give an extra kick and taste to it. A quick fix meal when you tired and have leftover rice and veggies lying in the refrigerator. Just use whatever you have in the quantity doesn't matter.

Single Serving
Ingredients
1 Cup Packed Boiled Rice
2 Tablespoons Sesame Oil
2 Tablespoons Finley Shredded Cabbage
2 Small Green Bell pepper
2 Mushrooms sliced
2 Small Tomatoes  - blended
1 Tablespoon Chopped Tomato
100 Grams Paneer cubed

½ Teaspoon Cumin seeds
½ Teaspoon Red Chilly powder

1 Teaspoon Coriander powder
1/4 Teaspoon Turmeric powder
1 Small Cube Veg seasoning
1 Teaspoon Lemon juice

Method 

Heat sesame oil in kadai/pan,  add cumin seeds, when they crackle, add in the ginger garlic paste, sauté for a minute . Now add in the asafoetida , curry leaves , onions and cabbage too sauté till onions are translucent. Add in the blended tomatoes , turmeric, coriander, red chilly powder  and black pepper powder and sauté till oil surfaces and in the veg cube seasoning and mix well. 

Cover  with a lid and cook form a mushy gravy. Now add in the bell pepper/capsicum, chopped tomato, mushroom and lemon juice,  sauté well. Cover and let this cook for a minute on medium low flame. Add boiled rice and paneer, mix well till the gravy coats the rice. Again cover with a lid and let the rice get heated up for about 2 minutes. Open give it a good mix.

Serve and enjoy hot!! This is delicious meal, meatless meal!!
Labels: Leftover series, Rice, Paneer, Cottage Cheese, Main course, Vegetarian,Stir Fry, Single Serving

Khoya/Mawa Gujiya With Dry Fruits

Gujiya/Turnover is a classic North India sweet which is crispy, flaky pastry filled with khoya/mawa and nuts stuffing. Gujia is generally deep fried. This are traditional is sweet that is made for Holi or Diwali festival.

Measurement 1 Cup = 200 Ml Cup
Ingredients
Recipe For The Dough
2 Cups All Purpose Flour
¼ Cup Desi Ghee
¼ Teaspoon Salt
½ Cup +1 Tablespoon Water 
For The Stuffing 
125 Grams Mawa/ Khoya Homemade
2 Tablespoons Fine Semolina/Rawa 
1 Cup Level Powdered Sugar
½ Teaspoon Green Cardamom Powder
1 Tablespoon Lightly Toasted Charoli - finely chopped
2 Tablespoons Golden Rasins– finely chopped
20 Lightly Toasted Cashewnuts - finely chopped
20 Lightly Toasted Almonds - finely chopped
½ Cup Desiccated Coconut

Method

Dry roast the semolina on a pan till light pink, remove and keep aside.
In the same pan separately toast the cashewnuts, almonds and charoli lightly, remove and keep them in a plate. Then finely chop them.

Recipe For Dough 

Rub the ghee into flour with your hands well till it represents bread crumbs. Then first add ¼ cup water and start to knead into a stiff dough, add the other ¼ cup and make a stiff dough if necessary just a teaspoon to a tablespoon of water. 

This dough will not be smooth at all, but, do not worry just cover it with a damp cloth and let it rest for 45 minutes to an hour. In the meantime let's prepare the stuffing/filling.

Chop the dry fruit finely and mix in the desiccated coconut and cardamon powder.
Microwave the mawa on high power for a minute. Cool then add rest of the ingredients and mix well the filling is ready.

The dough has been rested and become smooth, knead it well again. make lemon size balls and roll it into a slightly thick puri 

then cut it with a round cutter or use a gujiya mold to make them slightly wet the edges with water  

then place a heaped tablespoon of filling . 

Cover it and seal it the edges by pressing it with your thumb, then with  with a fork make a design.

Like wise make all and let them rest covered with a damp cloth for 10 minutes.

In the meantime pour oil into deep frying pan and heat it till slightly hot and on medium low flame frying them 3 - 4 at a time or more if your pan is bigger till golden brown.

These are all fried, crispy flaky.

These are packed and ready to take for our trekker's Holi party on the hills. Enjoy

My Notes

Make sure you do not add a lot of water while kneading the dough -  the dough should stiff/hard.
Cook the khoya properly until it releases fat and become bit brown.
If you feel that the stuffing is dry the add few teaspoons of milk
Rest the dough properly and it will become easy to use.
You don’t need to apply any dry flour to roll the dough
Do not fry the gujiya on a high flame the flame should always be low. 

Labels: Desi Ghee, Desiccated Coconut, Almond, Cashewnuts, Charoli, Golden Raisins, Mawa, Homemade, Festival Sweets, Deep Fried, Turnover, Gujiya 

Handi Mutton Mughlai#SundayFunday

Made this Handi Mutton for my family get together dinner and it turned out so delicious that they all enjoyed. The next day a little was remaining that was even more delicious. This is yummy dish. 

The mutton is cooked it on slow fire in a mud handi for about 4 hours so the flavors was even more yummy. This is called handi mutton mughlai since this is made in mud handi (which we East Indians call it a treezal).

Try this yummy recipe and enjoy it like we did.. so let's go to the recipe.

Ingredients
1¼ Kg Mutton/Lamb- cut into medium cubes
Grind To Fine Paste
4 Large Onions
12 Green Chilies
4 Tablespoons Ginger Garlic Paste
30 Mint Leaves
8 Tablespoons Coriander Leaves
3 Teaspoons Coriander Powder
2 Teaspoons Cumin powder (roasted & ground)
1 Teaspoon Green Cardamom powder
2 Teaspoons Garam Masala
1 Cup Brown Onion - crushed
4 Tablespoons Ginger - julienne
1 Cup Ghee 
Whisk Together
2 Cups Yogurt
6 Tablespoons Cream
4 Tablespoons Cream Cheese
30 Cashew Nuts - soaked and ground to paste
2 Teaspoons Sugar
1½ Teaspoons Salt

Method
Grind together onion, green chilies, ginger garlic paste, mint, coriander leaves, coriander powder, cumin powder, garam Masala and green cardamom powder. Keep aside.

Heat ghee in a large handi (which we East Indians call it a treezal), on medium low heat, add browned onion with ginger strips sauté for a minute . Add in the ground masala paste and wash the blender with little water, add that water too, fry stirring it after 2 minutes till oil surfaces, will take about 10 minutes ( on medium low flame). 

Now add in the mutton and stir continuously frying on medium high flame 5 minutes. Once the spices coat the mutton, add 4 cups water. Bring this to a rolling boil. Cover and cook on medium low flame, stirring after every two minute, till mutton is ¾ done. Once the mutton is ¾ done then add in the whisked yogurt mixture give this is good mix. Cover and cook and let this simmer on low flame the mutton is tender. Once the mutton is tender switch of the flame and let it rest for 5 minutes, as the handi is hot it will continue to cook.

Garnish with coriander leaves (optional) serve with paratha or chapatti.  

My Notes
Use a wooden spoon for the handi.
Keep the flame low if cooking in a handi.
Keep stirring frequently since it tends to get burnt at the bottom.

Labels: Mutton, Lamb, Main course , Handi, Treezal, Curry, Mughlai Cuisine, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.  

• Handi Mutton Mughlai from Sneha's Recipe
• Lamb Meatballs in Tomato Sauce from A Day in the Life on the Farm
• Lamb Stew from Making Miracles
• Stinging Nettle and Lamb Börek from Culinary Adventures with Camilla
• Stir-fried Mongolian Lamb with Scallions from Karen's Kitchen Stories
• Strawberry Mint Glazed Roasted Rack of Lamb from Food Lust People Love

Homemade Salsa Verde#SundayFunday

Salsa Verde is a Green Salsa made from roasted green tomatoes, garlic, onions, and peppers. It's incredibly delicious! The main difference between regular Salsa and Salsa Verde is that green tomatoes are used instead of regular red ones.

These are from my garden - organic green tomatoes
Salsa Verde is really easy to make from scratch, all you need are green tomatoes, onion, jalapeño/green chilly, lime and coriander/cilantro leaves.

To make the Salsa Verde, you can cook the tomatoes, which you can be done either by boiling them, broiling them in the oven or pan roasting them. All three approaches are quick and easy, though with broiling or pan roasting, you get added smoky flavor from the searing of the tomatillos.

I used my air fryer ( @ 200°C for 30 minutes) to roast the tomatoes, garlic, onion and chillies. 

All got roasted perfectly, except the chillies they got charred and dried there was no flesh in it. 

I, then roasted 2 green chillies on the fire and used them after washing the charred skin. 

I did not remove the seeds and used them so my salsa verde is quite spicy, but, I am loving it, taste awesome. Please read My Notes before you make this.

Makes 1 Heaped Cup (250Ml)
Ingredients
450 Grams Firm Green Tomatoes
2 Jalapeno Peppers/Spicy Green Chillies
2 Cloves Garlic
½ Cup Coriander Leaves - finely chopped
1 Small Onion
1 Tablespoon Fresh Lemon juice
½ Teaspoon Pink Himalayan Salt or to taste
A Pinch Cumin Powder 

A Pinch Black Pepper powder

Method

Chop the green tomatoes in halves. Place the tomato , onion and garlic roast them in the oven at 200°C for 30  minutes, I used the air fryer (at 200°C for 30 minutes) and then place them in a blender with cumin and black pepper powder, salt and a teaspoon of olive oil. 

Blend it then add the coriander/cilantro leaves and lemon juice, just pulse it once or twice.

Taste for salt and lemon juice. Remove this into a serving bowl and Enjoy.

My Notes

To maintain the green bright color of the Salsa Verde, drizzle a teaspoon of extra virgin olive oil while grinding. Do not add the coriander/cilantro leaves while grinding the tomatoes. Chop the coriander leaves fine and at the end just pulse the grinder for once or twice. If you grind it along with the tomatoes you will get a green tomato chutney not the look and taste of Salsa Verde. 

If you want to store this for a longer period then drizzle EVOO on top at least to cover the top, this will maintain the color and also preserve it.

Labels: Chutneys & Dips, Jams & Sauces, Green Tomato, Green Chilly, Roasted, Spicy, Mexican, Sunday Funday, Vegan, Gluten free

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Karen of Karen's Kitchen Stories.

Chile Pancakes from Sid's Sea Palm Cooking
Chili Plum Sauce from Food Lust People Love
Creamy Chicken Tortilla Soup from Amy's Cooking Adventures
Beef Enfrijoladas from Making Miracles
Homemade Salsa Verde from Sneha's Recipe
Maharashtrian Green Chilli Thecha from Cook with Renu
Mirch Ka Salan from Mayuri's Jikoni
Roasted Monkfish Over Mole Negro from Culinary Adventures with Camilla
Southwestern Casserole from A Day in the Life on the Farm
Spicy Carrot and Broccoli Salad from Karen's Kitchen Stories
Thai Curry Noodles from Palatable Pastime

Classic Minestrone Soup#Soupswappers

This Classic Minestrone Soup is a hearty Italian Vegetable Soup made with tomato broth, pasta or rice.
Minestrone is traditionally made to use up leftover vegetables, so use any seasonal vegetables and greens you have on hand or whatever you have in your pantry.

This hearty , delicious minestrone is easy to make and worth the effort. This soup is great for lunch or dinner, it tastes even better the next day.

This classic minestrone soup recipe is healthy, easy to make and tastes awesome. It’s vegan, too, if you don’t top it with cheese.

Serves 3 -4
Ingredients
1 Tablespoon Olive Oil
1 Small Onion - finely chopped
1 Carrots peeled and diced
1 Stalk Celery diced
¼ Teaspoon Red Chili Flakes
¼ Teaspoon Dried rosemary
Salt to taste
Freshly Ground Black Pepper to taste
2 Large Tomatoes - peeled and chopped
1 Large Tomato - pureed and strained
1 Medium Potato - peeled and diced
¼ Cup Cabbage - thinly sliced
¼ Cup Dried Cannellini beans - soaked and boiled
4 French Beans - trimmed and cut into 1-inch bits
1 Clove Garlic - minced
Few Leaves Fresh Basil - optional
Grated Parmesan cheese as required for serving
2 Cup Vegetable Stock
1 Cup Water
1 Bay Leaf
1 Cup Orecchiette, elbow or small shell pasta
1 Teaspoon Lemon juice

Method

Heat the olive oil in a large pot over medium heat, add the chopped onion, carrot, celery, and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent.

Add the tomato puree and sauté for 2 minutes, add , garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
Add in the diced tomatoes, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
On medium-high flame bring this to a rolling boil, then cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce flame to medium low so as to maintain a gentle simmer.

Cook for 15 minutes, then remove the lid and add the pasta, beans and cabbage Continue simmering, uncovered, for 15 to 18 minutes or until the the pasta is cooked al dente and the greens are tender.
Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and drizzle a teaspoon of olive oil. Taste and season if necessary with more salt and pepper until the flavors according to your taste.

Garnish bowls of soup with grated Parmesan, if you’d like

or for vegan without the cheese. 
Labels: Soup, Soup Swappers, Vegetarian, Italian, Minestrone Soup, Vegan, Parmesan Cheese, Healthy

For this month our Host is Camilla M. Mann , and our theme For March is "Let's put a little Spring in our minestrone".  

• Classic Minestrone Soup by Sneha's Recipe
• Green Vegetable Minestrone by A Day in the Life on the Farm
• Kale and Pasta Minestrone by Magical Ingredients
• Minestrone Napoletana by Karen's Kitchen Stories
• Putting Some Spring in My Minestrone + Bouza 2017 Albariño by Culinary Adventures with Camilla
• Vibrant Spring Minestrone Soup by Making Miracles