Wednesday, June 13, 2012

Baingan Ki Chutney/ Brinjal/Eggplant Dip

Brinjal/Eggplant/Baingan Chutney is spicy and tangy brinjal chutney is something different from regular coriander chutney. It makes a good accompaniment with all most everything. For all those who do not like brinjal/baigan much, do try this version of eggplant and I am sure you will never deny having baingan again. This is my Mom's recipe (this was the way how I started liking and eating brinjal)!!


  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 Onion chopped
  • 7 to 8 Curry leaves
  • 4 Brinjals / small eggplants
  • 4 Tomatoes
  • 2 slit Green Chillies
  • 1 tbsp Red chilli powder
  • 1 cup Coriander leaves
  • 2 tsp Tamarind pulp
  • Heat 1 tbsp oil in a pressure cooker, add mustard seeds and onion, cook until onions becomes soft.
  • Add curry leaves, brinjal and cook for a minute.
  • Then add in tomatoes, mix and cook for another minute.
  • Add slit green chillies, chilli powder, salt,coriander leaves, tamarind paste and water; mix well.
  • Cook until 2 whistles, wait until all pressure releases.
  • Mash all of them together to make it look like chutney
  • Now cook chutney uncovered suitable to your desired consistency.
Serve hot with bread or rice.

Monday, June 11, 2012

Mutter Paratha/ Stuffed Peas Bread

Stuffed Paranthas taste much better than the usual paranthas. You will definitely like the unique taste of Stuffed Green Pea(Matar) Parantha. These are very good for summer picnics- we are lucky to have frozen peas even in summers.

For dough:
Wheat flour -2 cups
Oil - 2 tsp
Salt - add to taste (3/4 tsp)
Green peas -1 cup
Salt  to taste
Green chillies - 2
Ginger - 1/2 inch
Red chilly powder - 2tsp
Coriander (dhaniya) powder - 1 tsp
Coriander Leaves - 1 tbsp(finely chopped)

  1. Put flour in a bowl, put salt and oil then mix. Knead a soft dough using warm water.
  2. Cover the dough and keep aside for 15-20 minutes.
  3. Boil peas till they become a little soft, remove the water, grind peas into a coarse paste after they cool .
  4. Wash green chillies, break off their stems then finely chop them. Peel then grate ginger too.
  5. Add green chillies, ginger, red chilli powder, coriander powder and coriander leaves to the pea paste then mix properly.
  6. Place pan/tawa on gas and heat. Break off small lemon sized pieces from the dough, make them round. Put dry flour on 1 ball and roll it into a parantha(puri size), apply little oil to this puri, now put 1 1/2 tsp pea stuffing on it. Wrap up the parantha and close all open ends, place it between both palms and press gently to expand the parantha a bit.
  7. Coat with dry flour and roll it again into a parantha .
  8. Put rolled parantha on hot pan, apply oil on both sides, turn over time to time and cook till both sides turn brown.
Serve hot with raita chutneys or dips.

Saturday, June 9, 2012

Achari Baingan/Brinjal/Eggplant With Pickle Spices

Achari Baingan/ Brinjal/Eggplant with pickles doesn't contain any pickle as the name says, but has the spices which gives the taste of pickles. The preparation is quite easy and simple. The gravy is made using curd/yogurt and cream. For all those people who are not very big fan of brinjal, then I must say do make this stye baingan and I am sure they will start liking brinjal

Baingan/Brinjal/ Eggplant-1 big
Oil-2 tbsp
Ginger Garlic Paste-1tsp
Green Chilly-2 (finely chopped)
Chilly Powder-1/2tsp
Garam Masala-1/2tsp
Amchur/ Dry Mango Powder-1/2tsp
Salt-to taste
Turmeric Powder-1/2tsp
Coriander Leaves-3tbs
Achari Spices:
Saunf/Fennel Seeds-1tsp
Rai/Sarso/Mustard Seeds-1tsp
Fenugreek/ Methi Seeds-1tsp
Hing/ Asafoetida-1/2tsp
For The Marinade:
Ginger Garlic Paste-2tbs
Chilly Powder-1tsp
Turmeric Powder-1/2tsp
Salt-to taste

Mix all the ingredients for marinade in a bowl.
Chop brinjal into rings.
Add the marinade paste and toss it gently to coat all the pieces with the marinade. Keep it aside for 15minutes.
Lie silver foil in the baking sheet and bake brinjal rings at a preheated oven at 170C for 10 minutes or till baingan/brinjal are soft .
Heat oil in a pan. Take all the achari spices in a bowl. Add it to the oil and when they crackle, add onions and green chillies.

When they turn golden add ginger garlic paste and saute until the raw smell fades away
Then Add the chilly powder, garam masala, turmeric, amchur and salt and mix properly. Let it cook on low flame for 2-3 minutes
Add whisked curd and cream. Check and adjust the gravy consistency you like.
Let it cook for 3-4minutes.
Garnish with chopped coriander leaves.

Serve hot with bread or rice.

Friday, June 8, 2012

Malai Palak Paneer Subzi/ Creamy Spinach Cottage Cheese Cuury

Spinach is one of those super vegetable which has to be included in our everyday diet.  We know that spinach is a rich source of iron, apart from that spinach is also rich in Vitamin C, Vitamin K, magnesium etc. Palak Paneer in Creamy sauce is very good in taste and yes ofcourse health. There’s something about the creamed spinach and the soft paneer that is just amazing!

2 medium onions, finely chopped
2 tomatoes, chopped
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chili powder
2 cloves
2 whole cardamoms
2" long cinnamon stick
1 tbsp garlic, finely chopped
1 tbsp garam masala
16 oz spinach, boiled and pureed
1 cup heavy whipping cream
16 oz paneer, diced and lightly fried
2 red chillies

  • Heat oil in a sauce pan and add the cloves, cardamom, cinnamon, red chillies and onions.
  • When the onions are light brown, add the garlic and tomatoes and all the spices.
  • Cover and simmer till the tomatoes are cooked.
  • Add the spinach and heavy cream. Simmer for couple of minutes before adding the paneer cubes.
  • Serve with bread or rice.

-Cooking the spinach gravy on low will add good taste to this dish.
-Be moderate with your salt, as spinach is already salty by nature.
-Boiling the spinach without the lid will make to retain its green colour. If you over cook or close the lid, your spinach will lose colour and it may turn into little black in the gravy.
-Remember to boil the spinach in water for few minutes to remove certain types of acid in the leaves.  Don't drink or use the boiled water as stock, since the acids are not good for your health. 

Chocolate Sandesh

Chocolate Sandesh is the sweetness of Bengal in your mouth. If you have ever been to Bengal only then you will know what a delightful this dessert this.Chocolate flavoured Sandesh is truly unique that is perfect to beat summer’s heat. It is chilled dessert which is very simple to make with very less ingredients required. It is ideal for summer picnics.

1 cup freshly made paneer
½ cup tbsp powdered sugar
2 tbsp fresh cream
1 tbsp cocoa powder
1/2 tsp vanilla essence
Some raisins

Combine the paneer and sugar together in a bowl and mash it well using your hands.
Add the cream, cocoa powder and vanilla essence and mix well.
Divide it into 8 equal portions and shape each portion into a ball and pinch raisin on it
Refrigerate for at least ½ hour and serve chilled.

Notes:-Make sure that paneer is freshly made.
-Squeeze as much water as possible from paneer
-You can use any nuts of your choice
-Instead of cream, sugar and cocoa powder, melted chocolate can also be added.

Thursday, June 7, 2012

Mint Cottage Cheese Patties/Paneer Pudhina Tikki

Oh yes! Its summer time and I wanted to eat something grilled, simple and spicy.And , I remembered the simple, easy to make and awesome tikkis with paneer that I had once in a resort back in India. These are tasty Pudhina Paneer tikkis served piping hot and is absolute delight for summer barbeque and picnics

1 cup crumbled cottage cheese/paneer
2 tablespoons corn flour
1tbsp oil
2 tablespoons chopped mint leaves/pudhina
1 green chilli finely chopped
1 teaspoon chat masala
Salt according to one’s taste

Mix all the ingredients in a bowl
Wet for palms a bit and roll them into the round shape of tikkis/patties. It’s important to wet your hands; otherwise it is difficult to make the tikkis.
Heat a tawa/pan and add a tablespoon of oil and pan grill the tikkis until brown on both sides.
Serve Pudhina Paneer Tikkis hot with chutneys or dips.

Wednesday, June 6, 2012

Marinated Paneer Tandori Tikka/ Cottage Cheese Barbeque

Paneer Tikka is one of the most common and simple tandoori snack which is loved by everyone….It is simple and really healthy because there is no oil in this recipe, but only vegetables and curd.Do make them this summer for your barbeques and picnics.

10 cubes of Paneer
1 onion cut in cubes
1 Capsicum (use different colours) chopped in cubes
1 Tomato chopped in cubes
1/2 cup Curd  (plain thick yogurt)
2 tsp Tandoori powder (optional)
1 tsp cumin (jeera) powder
2 tsp 
homemade chaat masala
Salt to taste
Red chili Powder to taste

1 tsp coriander(dhaniya)powder
Skewers- 3

Dip wooden skewers in water for 2-3 hours  (this avoid them burning)
Mix curd with all the dry powders and salt and keep aside.
Mix chopped vegetables and paneer in the above curd mixture.
Marinade the paneer and vegetables for minimum half an hour.
Heat oil in a kadhai and fry marinated paneer till fully done.
In the skewers arrange paneer, onion, capsicum and tomato one by one.
Grill it for 10-12 minutes or til done.

Serve Tandoori Paneer Tikka hot with chutneys or dips.

Tip:-Just bake till the panner starts browning in the edges. If you over bake then paneer will turn rubbery.
-If you don't have oven then try the tawa method, take non stick pan and roast all the vegetables one by one and then arrange in the skewers.

Tuesday, June 5, 2012

Bombay Pulav, Pav Bhaji Style

One of the things I like about Mumbai is the mouth watering street food that you get, especially the chaats available in every street corner. I like Tava Pulav a lot and I like it because of the crunchiness of the vegetables and the taste of pav bhaji -which add a distinct flavor to the rice. When I was in Mumbai I relished this dish.If you are bored with same old pulav do make this, they are absolute delight for summer picnics. Here comes the recipe .

  • 1 cup rice cooked
  • 1 big onion
  • 2 big tomatoes
  • ½ cup tomato ketchup 
  • 1 Medium potato, peeled, cubed and boiled 
  • 1 ½ tbsp pav bhaji masala 
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • ½ cup boiled peas
  • 1 tbsp ginger garlic paste 
  • 1 tsp cumin seeds
  • 2 tbsp Oil
  • Salt

Heat a tsp of oil. Add cumin seeds, ginger garlic paste, onions and cook till the onions become translucent. 
Add the tomatoes and peas. Stir for a minute and cook until tomatoes become soft. 
Add the potato and stir for a minute or so. 
Add the ketchup, Pav bhaji masala, turmeric, and chilli powder. 
Add the rice and salt and combine it such that there are no lumps. The tomato mixture/gravy should be evenly distributed. 
Garnish with coriander leaves .
Serve hot with raita chutneys or dips.

Friday, June 1, 2012

Palak Paneer Paratha/ Spinach Cottage Cheese Bread: Stuffed Paratha

Parathas are anytime meal idea. You can serve them for breakfast, lunch or dinner. I have never come across an Indian who doesn’t like parathas. After all parathas are very filling and there are tons of options in terms of filling and flavours. Next good thing about parathas are that you don't need any curry or subji to pair it with. A bowl of yogurt, pickle, chutney or even tomato ketchup can be served as side with parathas.

Looking for more Paneer recipes? See this:

Today's post is Palak Paneer Paratha, palak that is spinach is purred and kneaded in the flour to get bright green colour and paneer that is cottage cheese is mixed with some spices which is later stuffed in parathas. Palak Paneer is also a very popular Indian vegetarian side served in all Indian restaurants and to some extent this paratha is the adaption of that classic dish.

Both paneer and palak are very healthy and have their own nutrients. While paneer is rich in protein and calcium, spinach as we all know is a super healthy green. So if you are wondering what to cook on weekend lunch, weekday dinner or Sunday breakfast, this paratha is the answer to all the questions-period! Not just that, the green colour dough and white coloured stuffing brings out a great colour combination that will surely please anyone.

Author: Shweta Agrawal
Cuisine: Indian
Serves: 2-3

(For Dough)
1 and 1/2 cup whole wheat flour/atta
Palak/Spinach 1 cup
1 green chilli
Salt to taste
1 teaspoon oil
Water as needed

(For Stuffing)
Cottage Cheese/Paneer 1 1/2 cup
1 medium size onion chopped
1 Green Chilli
1 teaspoon Cumin seeds/Jeera
1/4 teaspoon garam masala (recipe here)
1 teaspoon kasoori methi/Dry Methi Leaves
2 teaspoons chopped coriander leaves/Dhainya
1 teaspoon lemon juice
Salt to taste
1 teaspoon oil

(For paratha)
Oil for roasting paratha
Flour for dusting
(For dough)
Boil spinach in 2 cups of water. Drain the water and puree spinach with green chilli in the blender.
Mix oil, salt and puree spinach in the flour. Start kneading the dough. Mix water as needed and form meduim soft dough. 
Cover with cloth and let it rest for 10 minutes.

(For Stuffing)

Grate paneer. Mix green chilli, chopped onion, kasturi methi and corinder leaves in paneer.
Heat 1 teaspoon oil in a pan. Add cumin seeds. Let it crackle.
Add paneer mix. Stir for 1 minute.
Add salt garam massala and lemon juice. Mix for 1 minute.
Cool the stuffing.

(For parathas)
Pinch tennis ball size dough from dough. Dust some flour and roll the ball like a puri.
Take 2 tablespoon paneer mixture, stuff it in rolled  puri. Pinch the edges togather and seal it.  Apply some flour on both the sides, and rolled it gently in to a paratha.
Heat a tawa/pan and cook paratha one side till bubble appears. Flip the paratha other side and apply some oil on it and cook for a minute. Flip again and apply oil and cook again. Keep pressing with the spatula till golden.
Do the same with remaining dough.
Serve hot.

Do not cover the pan when boiling spinach. 
Do not leave the filling for too long as the salt will leave water and parathas will be difficult to stuff.
You can use mint leaves (podhina) in the dough as well.
I used baby spinach. Feel free to use regular one as well.
Kasturi methi is easily available in Indian stores. I used National brand.

Serving suggestions:
Serve hot with chutneyraita or pickle of your choice.
Goes well with any side dish or curry.
These are perfect to be served at breakfast, brunch and as evening or picnic snack.
It is also great for tiffin boxes.