Chef Al dente

Paneer Makhani

This is one of my favorite paneer dishes. If I am in an Indian restaurant and unsure of what to order, this is the safest bet! It is actually a very simple recipe but since there is grinding involved I always hesitate to cook this at home. I am not sure what the authentic Punjabi recipe is like but this is how I make it at home. Love it paired with jeera or saffron rice or plain parathas. Mine always turns out to be a very thick and creamy gravy. You can adjust the consistency by altering the amount of milk you add - more will give you a thinner gravy and less will give you a thicker gravy. I also generally do not add any fresh cream but you can add that to get a more rich flavor. Also try to use fresh paneer if possible as that always tastes better, in my opinion. If not you can always use the frozen paneer.

Again this is a very basic recipe and paneer is a very versatile ingredient that can be altered to suit your taste buds - add the paneer fresh or grilled, skip the cashews to make it nut free and sub fresh cream instead or vice versa to avoid dairy. The possibilities are limitless! Do try it and feel free to experiment. Enjoy :)

Paneer Makhani - Recipe

Ingredients:

Paneer (fresh or frozen) - 200 g cubed
Onion - 1 small chopped
Tomatoes - 2 large chopped
Green chili - 1 slit
Ginger garlic paste - 1 tsp
Tomato paste - 1 tsp
Turmeric powder - 1/2 tsp
Red chili powder - 1/2 tsp
Salt to taste
Cashews - a handful
Kasoori methi or dried fenugreek leaves - 1 tbsp
Sugar - 1/2 to 1 tsp or to taste
Full fat milk - less than 1/4 cup or as required
Whole garam masala - 1 bay leaf, 3 cloves, 1/2 inch cinnamon stick
Oil - 1 tbsp
Butter - 1 tbsp

Method:

Heat oil in a non stick pan and add the whole garam masala. Fry for few seconds followed by the onion, ginger garlic paste and the green chili. Saute well till the onions begin to brown at the edges.
Add the chopped tomatoes and salt. Fry at medium high heat till they turn mushy and the oil begins to to release. Make sure you stir at regular intervals.
Once they reach this stage, add the tomato paste and fry for few more minutes. Then add the spice powders - turmeric and red chili and sauté well for few seconds. Switch off the flame and let the mixture cool down.
Once cooled grind it to a smooth paste along with the cashews, sugar and the milk.
Heat some butter and add this ground paste. Adjust the consistency by adding more or less milk. Add the kasoori methi. Add the paneer cubes. Cover and let it simmer on a low flame for few minutes. Serve hot with plain paratha or rice.

Pav Bhaji

Probably the most popular of all the Mumbai street foods, this one is certainly my favorite. I do not make these quite often even though it is a very simple dish that can be put together quite quickly. You can make the bhaji in bulk and freeze it as well. If doing so, freeze them in single portion sizes or batches and thaw in the refrigerator overnight. Then just heat and use it with some fresh bread! Great time saver huh?

Not really a pav bhaji expert but few pointers: Use fresh pav bhaji as that is the main flavor so if using store bought masala, use a good brand. Always eat it with some chopped onions; it makes a world of difference! Do not mash the potatoes or vegetables too much as that will turn it into a paste. There has to be some texture to the gravy so keep it bit chunky. Using good quality and fresh bread also matters. A touch of lime or lemon juice just before serving also elevates the flavors.

You can make the bhaji with either only potatoes (which is how I prefer) or add mixed vegetables of your choice. Green capsicum need not be boiled and should be added only later to retain bit of its crunch. I have tried making another variation using beets - you can find the recipe here.

Pav Bhaji - Recipe

Ingredients:

Potatoes - 3 to 4 medium, boiled or steamed and crumbled roughly
Onion - 1 small, finely chopped and extra for garnish and as side
Ginger garlic paste - 1 tsp
Green chili - 2 finely chopped
Tomatoes - 3 small finely chopped
Tomato paste - 1 tsp
Green capsicum - 1/2 medium finely chopped
Turmeric powder - 1/2 tsp
Red chili powder - 1/ 2 tsp
Pav bhaji masala powder - 1 tsp or to taste
Salt to taste
Olive oil - 1 tbsp
Hot water - as required
Butter - as required
Cilantro - finely chopped for garnish
Lemon or lime wedges to serve

Method:

Heat olive oil in a wok. Add the onions, ginger garlic and green chili and sauté on high flame till they begin to turn golden brown.
Add the tomatoes and sauté well till they turn mushy and the oil begins to show on the sides. Add the tomato paste and sauté for few minutes.
To this add salt, turmeric powder, red chili powder and pav bhaji masala powder. Fry for few seconds.
Add the green capsicum and sauté till they almost soft but do not make it mushy.
Add the crumbled potatoes mixing it thoroughly with the tomato masala and gently mash it further with the back of the spoon or ladle while doing so.
Add some water and let it simmer. Keep stirring at regular intervals and add more water if it get thicker. You can adjust it as per your desired consistency. It is better to keep it bit creamy; not too thick or thin.
In another pan, heat a blob of butter. Add a pinch of red chili powder and some pav bhaji masala and few chopped onion. Saute for fews seconds and then pour it into the prepared bhaji. Mix well.
Spread some butter and toast the pav or bread inside and out till they are slightly crisp on the edges and brown spots appear.
To serve, place pav and bhaji on a plate with some chopped onions, a lemon wedge and sprinkle chopped cilantro onto the bhaji. Top it up with another blob of butter. Have it hot.

Masala Oats Porridge

Instant oats may not be everybody's favorite when it comes to breakfast but it sure is the easiest and most filling dish! Perfect for those crazy mornings when you need to eat something in a jiffy. I do not have any dislike or strong liking for oats but it is something very easy to make so it is part of my daily routine. Having said that, I do get bored of having the regular oats everyday and that is when I thought of trying this spicy variation :)

It is basically like a khichdi made with oats instead of rice. Again this is a very basic recipe and the combinations are endless so you can modify it by adding vegetables of your choice and altering the spices to suit your taste buds. If you can manage your kids to like this dish then it is also a very good way of getting some veggies into their daily meals. For the very fussy eaters, I suggest that you grate the vegetables and they probably wouldn't even realize that they are eating them ;)

Oats is a fibre rich, heart-friendly cereal that is also low GI. It is also a good source of nutrients like manganese, molybdenum, phosphorus and copper. Oh and considering the fact that it takes just few minutes to cook this, I think you have more than enough reasons to include this your diet ;)

Masala Oats Porridge: Recipe

Ingredients:

Instant oats (I used Quakers) - 1/2 cup
Moong dal - 1/4 cup, washed and drained
Mixed vegetables (frozen or fresh) - 1/4 cup
Onion - 1 small, chopped
Tomato - 1 small, chopped
Green chili - 1 slit
Garlic - 1 or 2 cloves, minced
Turmeric powder - 1/4 tsp
Red chili powder - 1/4 tsp
Salt to taste
Ghee - 1 tbsp
Jeera seeds - 1/4 tsp
Water - 1.5 cups
Coriander leaves - finely chopped for garnish

Method:

Heat ghee in a pressure cooker (preferable non-stick) and add the whole jeera seeds. Followed by the garlic, onion and green chilli. Saute well till the onion turns translucent.
Now add the tomato and the spice powders namely turmeric and red chili. Fry well for few minutes until the tomatoes turn mushy and start releasing moisture.
Add the mixed vegetables and season with salt. Cook for few minutes and then add the oats. Mix well to combine.
Add the moong dal and water. Stir and taste the water to check the seasoning. Make changes accordingly. Cover and pressure cook for one or two whistles.
Once the pressure settles, mix well and garnish with coriander leaves. Serve hot with some pickle and curd, if you prefer.

Mushroom Gouda Frittata

Aah…frittata! Italian cuisine is a blessing in many ways especially for vegetarians like me ;) And need I mention, the simplicity of cooking Italian food! If you are new to the frittata concept, here is what Wikipedia says:

Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is Italian and roughly translates to "fried".

Apart from the fact that it is simple to make and so good! This has become one of my favorite brekkie or dinner items due to one other main reason; my son doesn't eat eggs as such but this he devours! So this is a great way of including egg with veggies in your or your children's diet. I myself I avoid the egg yolk and prefer only the egg whites. But with frittatas it is a different story ;) This is just a basic recipe that anybody can experiment with. Think of it as a crustless pizza and you can top it up with all your favorite ingredients. And it is definitely more nutritious and filling than a pizza!

I always prefer mild gouda cheese for frittatas as I find it very appealing but you can easily substitute it with any cheese of your choice - mozzarella, parmesan, white cheese, processed cheese…just about anything. Cooking is simple and does not involve any particular techniques but you have to make sure you cook it on a low flame so that the egg does not get burnt at the bottom. I have read that left overs cane refrigerated to be used later but cold egg is not my kinda thing so I have never tried that out. Anyways we never have anything left overs as we all enjoy it pretty well :) Try it out and you may get addicted to frittatas like me!

Recipe: Mushroom Gouda Frittata

Ingredients:

Eggs - 4
Whole milk - 1/2 tbsp
Mild Gouda cheese - few slices
Onion - 1/2 medium, finely sliced
Garlic - 2 cloves crushed or minced
Spring onions - a handful finely chopped
White button mushrooms - 3/4 cup, sliced
Rocket leaves - a handful
Cherry tomatoes - 6 - 8 halved
Salt and pepper to season as per taste
Olive oil - 1 tbsp
Chives or herbs of your choice - for seasoning

Method:

Preheat the oven on broiler setting.
Lightly beat the eggs and milk. Season with salt and pepper. Keep aside.
Warm oil in an oven proof (preferably non stick) pan and add the sliced onions and minced garlic. Saute for few minutes till they turn translucent.
Add the sliced mushrooms, sprinkle some salt and fry on a high heat, stirring continually, till they begin to brown on the edges.
Then add the beaten egg mixture and spread it evenly in the pan. Cook on a low flame. You can lift the edges gently with a spatula and allow the raw egg to run between and underneath. But be gentle, taking care not to scramble the whole mixture!
When you see the edges beginning to firm, layer toppings of your choice - I used cherry tomatoes, rocket leaves, spring onions along with the gouda cheese slices.
Switch off the flame. Place the pan in the oven and let it cook till the cheese begins to melt and the top surface of the frittata turn golden brown.
Cut into slices and serve warm with bread and a green salad of your choice.

Tiramisu

The popular Italian dessert - Tiramisu....(Ohh..the very thought of this delicious layered dessert makes me drool!). Literally translated as 'pick me up', for me this is one dessert I would scoop up and finish off in a flash; always left wanting to have more :D I always thought its probably very complicated to try at home but the truth is: not only is it delicious but also super easy to make one yourself! I saw the recipe for the first time on a cookery show and was surprised at how little work goes into making this scrumptious dessert.

The main ingredient is the Italian ladyfinger biscuit; also called as Savoiardi (which means from Savoy, where these biscuits originated). Light and puffy, they are quite delightful to be eaten as such and also form the core ingredient in many puddings and trifles. Due to its porous texture, these biscuits absorb any kind of liquid like coffee or milk to be transformed into light sponge layers which serve as the base for many desserts; Tiramisu being one of them. Soak the biscuits in coffee and layer it with mascarpone cheese. That's tiramisu in very simple words! Normally raw eggs are beaten into the mascarpone cheese. This gives it a better texture but avoiding the eggs doesn't really affect the taste. I am always wary of using raw eggs as it is a potential food poisoning threat if the eggs contain Salmonella. So if you want to add eggs, pasteurized eggs are always recommended.

Mascarpone cheese is the right cheese for Tiramisu. But I decided to experiment with Kraft Philadelphia Cream Cheese instead and was not disappointed :) Here's how I made it...

Tiramisu: Recipe

Ingredients:

Italian lady finger biscuits - 200 gm
Philadelphia cream cheese (I used low fat) - 200 gm
Thick cream - 200 gm
Sugar - to taste ( I like to keep it mildly sweet)
Nescafe Red Mug coffee - 2 tbsp dissolved in 1 cup of boiling water (Set aside to cool)
Unsweetened cocoa powder - to sprinkle as required.

Method:

Using a hand processor whip the thick cream for about 5 minutes on medium speed till it becomes fluffy.
Beat the cream cheese and sugar till it is creamy. Add this mixture to the whipped thick cream and gently fold it in.
Choose a deep container to layer the dessert. Soak the biscuit one after the other, by dipping it in the cold coffee for less than 10 seconds and then arrange it across the bottom of the container to form a layer.
On top of this spread a layer of the cream cheese - thick cream mix. Spread it gently with a thin spatula.
Then add another layer of the lady finger biscuits soaked in coffee. Place them diagonally opposite to the first layer. Followed by another generous layer of the cream and cheese mix.
Take a small sieve and add some cocoa powder. Tap it lightly over the top of the dessert so that the cocoa is sprinkled evenly on this final layer of cream. Cover and refrigerate for at least 5 hours or leave overnight and simply dig in!