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Sautéed Potatoes with Cilantro (Dhania Wale Aloo)

May 22, 2013 by 6 Comments

Potatoes are a great staple vegetable in every cuisine!Have them roasted,mashed up or sautéed, they taste great in every way!As a result I always have them in my pantry.They’re versatile enough to go into curries and dry dishes.In India potatoes are used extensively with other vegetables and meats.They enhance the flavors of any vegetable or meat they’re added into.The recipe I’ve got for you today makes a great side dish and is really easy.Its a simple sautéed version with lots of Cilantro that gives it a vibrant color and a delicious flavor.I love to serve this dish along with Lentils (Dal) and Roti for a healthy vegan/vegetarian dinner.

Cilantro Potatoes

The Cilantro is the star of this dish since it gives a unique flavor that marries really well with the cumin and turmeric.I had this dish a long time ago in India as a kid but the taste has lingered with me till today.You can use any potato for this recipe and cut it any way you like.If you’re really hungry ,cut into smaller pieces for a faster cooking time!

Cilantro Potatoes 1

The trick to a getting a lovely color on your potatoes is to use a pan with a wide base.Add the oil and let it heat up before you add the potatoes.After you’ve added the potatoes add some salt and turmeric, give it a good mix with a spatula and spread it in a single layer.Let it develop a good color on one side before flipping it over and repeat the same.Cover and cook on medium to low heat until cooked though.You’ll have perfectly golden potatoes every-time!

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Sauteed Potatoes with Cilantro (Dhania Wale Aloo)

Ingredients

  • Medium Potatoes-4-5
  • Cumin Seeds-2 tsp
  • Turmeric-2 tsp
  • Cilantro leaves-4 cups
  • Oil-3 tbsp
  • Salt-to taste

Instructions

  1. Slice the potatoes through the middle lengthwise and slice into small pieces.
  2. Wash and chop the cilantro leaves.
  3. Heat oil in a wide base pan or skillet and add the potatoes.
  4. Add the cumin seeds and once it crackles add the potatoes.
  5. Add salt and turmeric and mix.
  6. Add the potatoes and let it develop color on the side down.
  7. Flip the potatoes over for the same effect.
  8. Cover and cook on medium heat until the potatoes are cooked stirring in between.( about 10-12 mins)
  9. Add the chopped cilantro and mix.Turn off the heat.
  10. Serve hot!

Filed Under: Healthy, Vegan, Vegetarian Tagged With: , , , , , , , , ,

Easy Saag Paneer

May 16, 2013 by 10 Comments

Today I’ve got for you a dish that’s extremely popular all across the globe.A North Indian delicacy,its hard not to love the rich, thick creamy spinach with succulent almost melting Paneer chunks ready to be scooped with an Indian Flatbread!The fresh vibrant color just brightens up any plate and can make anybody hungry!Its a weekly staple in our house since my kids adore this dish so much!

Saag Paneer 1

The flavors in Saag Paneer are mild compared to other curries and its a great way to get some Iron and Protein into your diet.You can use fresh or frozen spinach for this dish.I typically pick up fresh Baby Spinach from the salad section in grocery stores that’s pre-washed.Saves time and effort!

The process starts with boiling the Spinach in hot water to just wilt it and then puree it.Once you have the pureed mixture you prepare the sauce that consists of onions, tomato puree and some spices.The pureed spinach and the Paneer is then added into the sauce and simmered.You can use some sour creme or heavy cream to finish off the dish if you like.

Saag Paneer 6

You don’t have to visit an Indian Restaurant to enjoy ‘Saag Paneer’.Enjoy it in the comfort of your own home :) Delicious flavors and gorgeous color this is one amazing dish from the land of the exotic!

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Saag Paneer

Ingredients

  • Fresh Spinach-2 Packets (6oz each)
  • Paneer- 250 gms
  • Cumin Seeds-1 tsp
  • 2 medium Onions-chopped fine
  • Crushed Ginger- 2 tsp
  • Crushed Garlic-2 tsp
  • Tomato - 2
  • Ground Coriander-2 tsp
  • Ground Cumin- 1 tsp
  • Garam Masala-1/2 tsp
  • Red chili powder-1/2 tsp
  • Sour creme or heavy cream-1 tbsp
  • Oil-3 tbsp
  • Salt- to taste

Instructions

  1. Boil the spinach for two minutes in a cup of water.Once its cool, puree until all smooth.
  2. Puree the tomatoes.
  3. Cube the paneer and keep aside.
  4. Heat oil in a deep skillet and add the cumin seeds.
  5. Once it splutters add onions and saute until slightly golden.
  6. Add ginger and garlic and saute until raw smell disappears.
  7. Add the tomato puree and spices,salt and cook on medium heat for about 5-6 minutes.
  8. Add the pureed spinach and paneer and let it simmer on medium heat until paneer is soft.Add a little water if its too thick.
  9. Add the sour creme or heavy cream.Turn off the heat.
  10. Serve hot with Roti or Naan!

 

 

 

 

Filed Under: Healthy, Holidays, Vegetarian Tagged With: , , , , , , , , ,

Semolina Balls (Suji Laddoo) for Mother’s Day #SundaySupper

May 12, 2013 by 37 Comments

Making these Laddoos was more than just a process.It brought back memories of fun filled times in the kitchen with Mom as she sautéed the semolina ever so gently making sure to not burn it.The sweet aroma of the semolina in the Ghee wafted through every corner of the house.I patiently watched her mix all the other ingredients and waited for her to ask me to help her roll them at the end.The laughter,the mess,the rolling of these balls,the taste testing all have their own little importance in this vastness of life.I’m thankful to my Mom for teaching me the importance of these little tiny moments that have stayed with me till today.I also believe that food plays such an important role in all this.Mom’s cooking has always been amazing and even though I try to recreate her recipes in my own kitchen, they always lack the same depth of flavor.Maybe its just her love that makes foods taste so good!

Semolina Balls 1

As a Mom to two kids myself, I can see my kids’ memories shaping up around food too.We spend a fair amount of time in the kitchen during the weekends where they like to step in and help me in whatever I do and I love to surprise them by making their favorite foods and see their happy faces light up!These Semolina Balls were quite the surprise since I don’t make Indian Desserts that often and I know they’re not going to last long!

Semolina Balls 5

The use of coconut oil is what’s unique about this recipe and I can’t seem to get enough of it lately!Traditionally you would use Ghee to make any Indian Dessert, but if you’re using Coconut the use of Coconut Oil makes sense.

Soft,moist and delicious these Laddoos are healthier and a perfect dessert to satisfy your sweet tooth!I love the crunch from the almonds and the toasted coconut along with the nutty semolina and I think this would make any Mom happy :)

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Semolina Balls (Suji Laddoo)

Ingredients

  • Fine Semolina-1 1/2 cups
  • Sliced Almonds-2 tbsp
  • Shredded Coconut-3 tbsp
  • Coconut Oil-3 tbsp
  • Crushed Cardamom-1 tsp
  • Sweetened Condensed Milk-1 cup
  • Water-1/2 cup (or more if required)

Instructions

  1. In a pan heat the Coconut Oil and saute the almonds until slightly golden.Keep aside.
  2. In the same pan add the shredded coconut and toast until slightly golden.Keep aside.
  3. Add the semolina and saute on medium heat until slightly golden and a nice aroma develops.Keep stirring constantly to avoid burning at the bottom.
  4. Mix the almonds and the coconut into the semolina.
  5. Transfer into a mixing bowl and add the condensed milk.Mix together and check for sweetness.Add the water while still warm and start shaping the mixture into small balls.
  6. Cool and store in airtight container.

Happy Mother’s Day to all the wonderful Moms out there!Our Mother’s Day event is organized by the lovely Heather from Hezzi-D’s Books and Cooks and you’ve got to see the wonderful menu we have!

Mother’s Day Brunch:

Mother’s Day Entrees:

Mother’s Day Sides:

Mother’s Day Desserts and Drinks:

Don’t forget to join the #SundaySupper chat on Twitter today to celebrate Mother’s Day! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Do you have your ticket to the Food and Wine Conference yet? If not, there will be a special $100 discount available tonight only on the full conference pass if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper.  We hope to see you there!

 

Filed Under: Dessert, Healthy, Holidays, Vegetarian Tagged With: , , , , , , , , , ,

Roasted Curried Cauliflower

May 7, 2013 by 10 Comments

If you’ve been reading my blog you would very well know by now how much I love roasting my veggies!There’s so much flavor that you can extract out of any vegetable just by roasting them!The best part is they’re super easy and you don’t end up using your pots and pans that prevents the mess around the stove top and makes cleaning a breeze!I serve roasted vegetables as a side dish with my Indian and Non-Indian meals very often and now even my kids have started enjoying them!

Roasted Curried Cauliflower 1

Cauliflower is one vegetable that I’ve always loved even as a kid. My kids also love it as much as I do and I make it a point to cook it at least once a week. From heath perspective its something you’d want to make very often since its full of antioxidants and fiber.As a great source of Vitamin K it contains anti-inflammatory properties too.Source

Roasted Curried Cauliflower

This preparation I have for you today is very simple.All you need is curry powder,salt and chili powder.The fact that I’ve sliced the cauliflower all the way makes for a delightful presentation and its quicker too.I’ve also garnished it with some toasted coconut since it pairs well with curry powder.Simple yet flavorful this is one amazing side dish for any table!

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Roasted Curried Cauliflower

Ingredients

  • Medium Cauliflower- sliced into 1/2 inch slices
  • Curry Powder-2 tsp
  • Salt-to taste
  • Red chili or paprika-1/4 tsp
  • Shredded Coconut-1 tbsp
  • Oli-2-3 tbsp

Instructions

  1. Preheat the oven to 425 degrees.
  2. Toast some shredded coconut in a dry pan until slightly golden.Keep aside.
  3. Rub the cauliflower with the spices on both sides.
  4. Drizze some oil all over.
  5. Roast on a greased baking sheet for about 20 mins until all golden.Sprinkle the toasted coconut all over.
  6. Serve hot!

 

 

 

 

 

 

Filed Under: Appetizer, Healthy, Holidays, Vegan, Vegetarian Tagged With: , , , , , , , , ,

Couscous Cakes

May 3, 2013 by 14 Comments

Couscous is on the menu today!The tiny jewels of semolina granules coated in wheat flour is packed with fiber, vitamins and minerals.The key to a good couscous lies in the flavor you add to it, since its quite flavorless on its own.It cooks quickly and is the perfect lunch when you’re in a hurry!I’d picked up a packet of Whole Wheat Couscous from Trader Joe’s with the purpose of using it in some way and looked up the web for some inspiration.I came across Giada’s Recipe for Couscous Cakes that sounded unique with an Indian twist and I instantly knew I had to try it!

Couscous Cakes

I made some changes to the original recipe by using parsley instead of coriander and added some dried cranberries and almonds for some tart and crunch that works perfectly.The lemon zest gives a nice fresh flavor to the dish and the star of the dish clearly is the Mango Chutney that has all the delicious spices and ginger and juicy bits of mango that you get every now and then.

Couscous Cakes 1

The cakes turned out great and I really enjoyed all the flavors together!You can make these cakes ahead and store them in the refrigerator until required.Just shallow fry them at the last minute and serve your guests.A lovely recipe with an Indian touch that’s surely a keeper :)

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Couscous Cakes

Ingredients

  • Whole Wheat Couscous-1 cup
  • Egg-1
  • Egg Yolk-1
  • Mango Chutney-1/3 cup
  • Ground Coriander-1 1/2 tsp
  • Lemon Juice-2 tbsp
  • Lemon Zest-1 tbsp
  • Dried Cranberries-1/4 cup
  • Sliced Almonds-1/4 cup
  • Chopped Parsley-1/2 cup
  • Plain Flour-2 tbsp
  • Salt-to taste
  • Pepper- 1/2 tsp
  • Olive Oil- to shallow fry

Instructions

  1. Cook couscous according to the instructions.
  2. Add all the ingredients except Olive Oil and mix together.
  3. Heat a skillet with some Olive oil.
  4. Wet your hands with a little water and take a small amount of the mixture.
  5. Form round shaped patties and shallow fry them until golden.
  6. For easier frying you can also refrigerate the cakes for about 30 mins before frying them.
  7. Serve hot!

Couscous Cakes 3

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