Spicy Pumpkin / Butternut Winter Squash

Kaddu ki sabji is a popular dish served with roti, puri or parathas in northern India and Pakistan and commonly served for holidays, festivals and other special occasions. It has a slightly sweet flavor that is nicely offset by the heat of the chilis and the tang of the mango powder.

Serves 4.

Ingredients

approx 4 cups of 1 inch cubed pumpkin
1 large onion, chopped
4 cloves garlic, minced
2-3 chilis chopped
1/2 tsp fenugreek seed
1/2 tsp cumin seed
1 tsp tumeric
1 tsp garam masala
1/2 tsp mango powder
1/2 tsp sugar
red pepper to taste
salt to taste
2 Tb oil

Directions

1. Heat the oil in small wok (khadahi) or skillet and when hot add the fenugreek and cumin seeds and let them sizzle until brown.
2. Turn the heat down a little and add onion, garlic and chilies.
3. Cook until the onions are nicely browned but take care to not burn the garlic.
4. Add the spices and pumpkin and toss.
5. Turn the heat to low and cover and cook until pumpkin or squash or kaddu is soft and mash able.
6. Toss occasionally until pumpkin is separates oil. Serve and enjoy.

Read More

Monster's head Cupcakes

INGREDIENTS:
1 pkg. yellow cake mix
1 pkg. (3.4 oz.) JELL-O any Flavor Instant Pudding
1 pkg. (8 oz.)  Cream Cheese, softened
4 cup butter, softened tsp.
vanilla few drops
green food coloring
1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)
1 tube (0.75 oz.) black decorating OREO Cookies,
finely crushed Miniature Marshmallows, cut in half Black decorating gel

Method:
1. Cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into paper-lined cups.
2. Cool completely. Mix and beat cream cheese, butter, vanilla and food coloring in medium bowl with mixer until well blended.
3. Gradually add sugar, beating well after each addition. Arrange cupcakes on platter or tray  to resemble a monster's head; spread with frosting.
4.  Use decorating gel to outline the eyes, mouth, scars and hairline on cupcakes. Fill in hair with cookie crumbs.
5. Place 1 marshmallow half in center of each eye; place remaining marshmallow halves in mouth for teeth. Keep refrigerated.

Read More

Garlic Hummus Recipe

Ingredients:

One 15 1/2-ounce can chickpeas
1/4 cup olive oil
1/3 cup tahini
4 cloves garlic, minced
 Salt

Method:

1. Place all ingredients in a 3-cup food processor. 
2. Blend until desired consistency, seasoning to taste. 
3. For thinner hummus, add more olive oil
4. Serve with pita bread or as a dip.

Read More

Mushroom Pulao

Ingredients:

Basmati (long grain) Rice – 1 cup, washed and soaked for 30 minutes to 1 hour.
Mushrooms – 8 oz, sliced thick
Water – 2 cups
Salt – 1 tsp
Lime Juice – 2 tsp
Oil – 1 Tbsp
Bay Leaf – 1
Cinnamon Stick – 1  piece
Green Cardamom – 2
Cloves – 4
Cumin Seeds – 1/2 tsp
Onion – 1/2 cup, chopped
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Garam Masala – 1 tsp
Red Chili Powder – to taste
Frozen Green Peas – 1/2 cup, thawed
Red Bell Pepper – 1/2, chopped

Method:

1. Bring Water to a boil in a sauce pan with a lid and turn off the stove.
2. Add Salt and Lime Juice and stir.
3. Add sliced Mushrooms, stir, cover and allow to steep while working on the rest of the process (about 15 mins)
4. Heat Oil in a non-stick pan with a cover.
5. Add Bay Leaf, Cinnamon Stick, Green Cardamom and Cloves. Cook for 30 seconds.
6. Add Cumin Seeds and allow them to sizzle.
7. Add Onions and cook for 1-2 minutes until translucent.
8. Add Ginger and Garlic and cook for another 1-2 minutes.
9. Strain and reserve liquid from Mushrooms.
10. Add strained Mushrooms to the pan and cook until Mushrooms are golden brown and caramelized.
11. Add soaked rice to the pan.
12. Add Garam Masala and Red Chili Powder.
13. Mix well and cook for 1 minute until Rice is coated with the oil and spices.
14. Add Green Peas and Bell Pepper and mix well.
15. Time to add in Mushroom Water (broth) to the pan and allow it to come to a boil, uncovered.
16. Cover the pan, reduce the stove to a low for 15 minutes. Do not open the pan or stir in between.
17. After 15 minutes, turn off stove and fluff the pulao with a fork to loosen all of the grains.

18. Cover again and allow the pulao to rest for 5 minutes before serving.

Read More

Masala Khichdi

Ingredients:

Rice – 1 cup
Toor Daal – 1/2 cup
Water – 3 cups
Oil – 4 tsp
Clarified Butter (ghee) – 2 tsp
Cumin Seeds – 1/2 tsp
Cinnamon Stick – 1 inch piece
Asofoetida – pinch
Raw Peanuts – 2 Tbsp
Turmeric Powder – 1/4 tsp
Black Pepper – 1/2 tsp
Ground Cloves – 1/4 tsp
Onion – 1 medium, finely chopped
Garlic – 4 cloves, sliced
Green Chilies – to taste, slit
Ginger – 1 tsp, minced
Potato – 1 medium, diced
Frozen Green Peas – 1/2 cup
Salt – to taste
Red Chili Powder – to taste

Method:

1. Combine Rice and Toor Daal and wash until water runs clear.
2. Add 3 cups water and soak for 30 minutes .
3. Heat Oil and Clarified Butter in a pressure cooker.
4. Add Cumin Seeds and allow them to sizzle.
5. Add Cinnamon Stick and Raw Peanuts. Cook until Peanuts turn light brown.
6. Add Asofoetida, Turmeric Powder, Ground Cloves and Black Pepper. 
7. Immediately add in Onions and stir well.
8. Add Garlic, Green Chilies and Ginger. Mix quickly.
9. Add Potatoes, Peas, Salt, Red Chili Powder and cook for 1 min.
10. Add Rice and Daal with Water.
11. Check the salt, chili, etc and adjust as necessary.
12. Close the pressure cooker, cook until 1 whistle sounds and immediately switch off the stove.
13. Wait until the pressure from the cooker is gone before opening the lid.
14. Serve hot with raita, papad, pickle. Also for taste pour 1 tsp of ghee from top.

Read More

Vegetable Biryaani

Ingredients:

For Rice:

Basmati( long grain) Rice – 2 cups – washed, soaked for 30 mins and drained

Water – 8 cups

Bay Leaf – 1

Cloves – 4
Green Cardamom – 1
Cinnamon Stick – 1 small
Salt – to taste
Oil – 1 tsp
Mint Leaves – few
Clarified Butter (Ghee) – 1 Tbsp
Saffron – 1/4 tsp soaked in 2 Tbsp water

For Biryani Masala:

Whole Dried Red Chilies – 6
Whole Cloves – 6
Whole Coriander Seeds – 2 Tbsp

Or  store brought biryani masala can be used.

For Vegetable Mixture:

Ginger/Garlic Paste – 2 Tbsp
Coriander Powder – 2 tsp
Turmeric Powder – 1/4 tsp
Salt – to taste
Potatoes – 3 medium, peeled and cut into large pieces
Cauliflower – 1/2 medium, cut into big florets
Frozen Green Peas – 1 cup
Green Beans – 1 cup, cut into long pieces
Carrots – 1/2 cup, cut into big pieces
Green Chilies – 3 to 4 (or to taste), slit
Mint Leaves – handful
Dried Fenugreek Leaves – 2 Tbsp
Cilantro (Coriander Leaves) – small bunch, finely chopped
Tomato – 1 large, cut into big pieces
Yogurt – 1 cup, lightly beaten

Oil – 3 Tbsp
Whole Cashews – 1/4 cup
Walnuts – 1/4 cup
Paneer – 1 cup, cubed
Black Cumin Seeds (Shahi Jeera) – 1/2 tsp
Cinnamon Stick – 1 inch piece
Cloves – 4
Black Cardamom – 1
Bay Leaf – 1
Onion – 1 large, sliced
Turmeric Powder – 1/4 tsp

For Garnishing: chopped Cilantro.

Method:

1. Soak Saffron in 2 Tbsp of water and set aside for later use.
2. For the rice: Bring 8 cups of water to a rolling boil and add Cinnamon Stick, Bay Leaf, Whole Cloves, Green Cardamom, 1 tsp Oil, Salt, drained soaked rice and a few mint leaves.
3. Set a timer and cook rice for exactly 5 minutes. Immediately drain the water from the rice and add Clarified Butter (ghee) and mix gently making sure not to break the rice grains. Rice should be 3/4 cooked – not fully cooked.
4. For the Biryani Masala: In a skillet, add Whole Dried Red Chilies, Whole Cloves and Whole Coriander Seeds. Dry roast until the spices release a nice fragrance and have browned (do not burn).
5. Allow whole spices to cool before roughly grinding them (should not be a fine powder). Set aside.
6. For Vegetable Mixture: In a bowl, add Ginger/Garlic Paste, Coriander Powder, 1/4 tsp Turmeric Powder, and Salt – mix well.
7. Add Potatoes, Cauliflower, Green Peas, Green Beans, Carrots, Green Chilies, Cilantro, chopped Mint Leaves, Dried Fenugreek Leaves – Mix well and allow to marinate while you work on the rest of the steps.
8. In a non-stick pan, heat 3 Tbsp Oil on medium heat.
9. Add Whole Cashews and Walnuts and saute until they are golden brown. Drain off all excess oil from them nuts and remove them onto a plate. Set aside.
10. In the same, add cubed Paneer and saute until golden brown. Drain excess oil from Paneer and remove onto a plate. Set aside.
11. In the same Oil, add Black Cumin Seeds and allow them to sizzle.
12. Add Cinnamon Stick, Bay Leaf, Whole Cloves and Black Cardamom.
13. Add Sliced Onions and brown lightly.
14. Add 1/4 tsp Turmeric Powder, 1 Tbsp (or to taste) previously ground Biryani Masala, salt and mix well.
15. Add marinate vegetable mixture and additional salt, mix thoroughly, cover and cook until the veggies are 3/4 cooked. Do not overcook. Be sure to stir occasionally to prevent sticking/burning.
16. Switch off stove and add back in sauteed Paneer, Cashews and Walnuts.
17. Add Tomatoes and lightly beaten Yogurt and mix gently.
18. Coat bottom and sides of a baking dish with spray cooking oil.
19. Layer bottom of baking dish with 1/3 of cooked rice.
20. Sprinkle 1 tsp of Biryani Masala on the rice.
21. Layer 1/2 of the vegetable mixture over the rice and sprinkle Fried Onions on top.
22. Layer another 1/3 cooked rice over the veggies and sprinkle 1 tsp Biryani Masala.
23. Layer remaining vegetable mixture and sprinkle Fried Onions on top.
24. Layer remaining 1/3 cooked rice and sprinkle 1 tsp Biryani Masala.
25. Drizzle Saffron water over the rice, more Fried Onions and garnish with cilantro.
26. Cover and cook for 45 minutes in a preheated 400 degree Fahrenheit oven.

Serve Hot with Yoghurt or Dal :)

Read More

Chana Masala

Cook time: 60 min + overnight soaking

Serves: 6-8

Ingredients:

Kabuli Channas/Garbanzo Beans – 2 c
Water – 8 cups
Tea bags – 2
Black Cardamom – 1
Bay Leaf – 1
Cinnamon Stick – 1″ pc
Salt – to taste
Oil – 1.5 tbsp
Hing/Asafoetida – 1/8 tsp
Crushed Tomatoes – 14.5 oz can/400 gms
Channa/Chole Masala – 1 tbsp
Anardana – 1/2 tsp
Red Chili Powder – 1/2 tsp
Chaat Masala – 1/2 tsp
Amchur/Dry Mango Powder – 1/2 tsp
Onions & Green Chilles – for garnishing

Method:

1. Soak the Channas overnight.
2. Transfer the Channas and the Water it has been soaking in into the pressure cooker.
3. Add in Cinnamon Stick, Bay Leaf, Black Cardamom, Teabags & Salt. Mix
4. Close pressure cooker and allow it to whistle thrice, lower heat and cook for another 20 min.
5. Once done, allow the pressure to go down and then open.
6. Seperate the water and the Channas, do not discard the water.
7. In a pan, heat Oil on medium heat.
8. Once hot, add in the Asafoetida and right after that add in the Crushed Tomatoes.
9. Cook till the Tomatoes seperate from the Oil.
10. Add in the Channa Masala, Chaat Masala, Red Chilli Powder, Dry Mango Powder & Anardana Powder.
11. Mix well.
12. Add in the Channas/Chole and mix again.
13. Add in the Water that had been set aside, little at a time.
14. Mix occasionaly and cover and allow the channas to cook.
15. Repeat the process till the water is all consumed and the consistency of the gravy looks good.
16. Garnish with Onions and Green Chillies.
17. Serve hot with Puris, Bhaturas, Bread, Chapati, Parathas or Naan

Read More

Brown Rice

Ingredients:

Brown Rice – 1 cup
Water – 2 cups
Salt – 1/2 tsp (optional)

Method 1 (Pan):

1. Wash and drain Brown Rice.
2. In a sauce pan, bring Brown Rice, Salt and 2 cups of Water to a boil.
3. Cover pan, reduce heat to a low/simmer and continue cooking for 45 minutes.
4. Switch off stove and fluff the rice with a fork.
5. Cover the pan and allow rice to rest for 5 minutes before serving.

Method 2 (Pressure Cooker):

1. Wash and drain Brown Rice.
2. Add Brown Rice, Salt and 2 cups of Water to a pressure cooker.
3. Pressure cook for 2 whistles and reduce the heat to a low/simmer. Continue cooking for 30 minutes.
4. Switch off stove and allow the internal pressure from the cooker to subside on its own.
5. Open pressure cooker and fluff rice with a fork.
6. Replace pressure cooker lid and allow rice to rest for 5 minutes before serving.

Read More

Palak(spinach) besan(spinach) bhujia(dry mix)

Ingredients:

1. 2 bunches of palak (spinach)
2. Heeng
3. Jeera
4. Haldi
5. Garam Masala
6. Mirchi
7. Besan 2 tbs
8. Lime juice (to taste)
9. Oil to cook 2 tsp
10. Chopped garlic 1 tsp
11. Green Chili chopped 1/2 tsp
12. Salt (to taste)

Method:

1. Wash and chop palak (spinach).
2. Roast besan on skillet until golden brown
3. In karahi (wok) or frying pan put oil and when hot add jeera, heeng.
4. When spluttering starts, put haldi, garlic n chilli n fry.
5. Mix roasted besan to spinach and add into karahi.
6. Add salt and cover and cook for 5 mins.
7. Uncover and add lime juice and let it cook open on med. heat to 5 more mins
8. Garnish with chopped cilantro and serve with rotis, dal, rice. :)

Read More

Soya Aloo ki Sabji:

Soya Aloo ki Sabji: (2 servings)

• Potatoes 1 large or two medium chopped
• Fresh Dill/soya 1/2 bunch cut fine
• Ginger 1/2 ” piece minced or grated
• Green chilli 1 cut fine
• Oil 1 tsp.
• Asafoetida 1/4 tsp.
• Cumin seeds/ Jeera 1/2 tsp.
• Turmeric powder/ haldi 1/2 tsp.
• Red chilli powder 1/4 tsp.
• Coriander powder/Dhaniya 1/2 tsp.
• Dry mango powder/ amchur 1/2 tsp.
• Garam Masala 1/4 tsp.

A cast iron skillet is great to cook potatoes in. It gives the potatoes a great crust which makes the dish delicious, so use it to cook the potatoes in if you can. Heat the skillet and add oil. Add asafoetida, cumin seeds, turmeric powder, red chilli powder and coriander powder to the oil.

When you hear the sizzling sound, add the green chilli and ginger. Saute briefly for 30 seconds and then add the potatoes and the dill. Reduce the heat to medium low and cover the skillet. Let it cook like that for 15-20 minutes till the potatoes look like they are done. You can stir a couple of times in between.

Lastly add dry mango powder and the garam masala. Mix well with a light hand. And soya aloo ki sabji is ready. This makes a fabulous side dish, whether with lentil soup or even a spicy curry. Its delicious to just snack on them too:). Tastes great with rotis, paranthas or even rice.

Read More