Mock Meat Rendang (Vegetarian )

IMG_1448IMG_1468IMG_1430

 

Hello !!!!!!

It is the holy month of Ramadan . Dedicating this post to all my Muslim friends and readers who are looking for some yummy recipes for Iftaar. Ramadan is a time of spiritual reflection, improvement and increased devotion and worship. Muslims are expected to put more effort into following the teachings of Islam. The fast (sawm) begins at dawn and ends at sunset.Presenting a vegetarian version of the famous Rendang recipe which is a popular dish from Malaysia.

As a part of our 97th #Foodiemonday #Bloghop theme #Ramadan my contribution is this lovely vegetarian Mock Meat Rendang.

Recipe for Mock Meat Rendang recipe:

INGREDIENTS:

3 Tbsp desiccated coconut
2 Garlic cloves
2 Large White Onions roughly chopped
2 Stalks lemongrass, peeled and sliced
3 Fresh red chillies
2 Tbsp fresh ginger( grated)
1/4 tsp turmeric
Salt to taste
250ml Coconut milk

125ml water
½  tsp tamarind pulp, dissolved in 1 tbsp of  water
4 Star anise
1 Inch cinnamon stick

1 Pkt of Mock Meat (Made of Soya)
2 Tbsp fresh coriander, roughly chopped, plus extra to garnish

½ Tsp Palm Sugar

IMG_1475.JPG

METHOD:

Heat a wok, add the desiccated coconut and toast until lightly golden. Blend the toasted coconut, garlic, onions, lemongrass, chillies, ginger, palm sugar,turmeric to make a fine paste. Now heat some oil in the wok. Add the paste and cook for about five minutes. Keep stirring until you get the nice aroma.

Add the coconut milk to the pan, along with 125ml water, the tamarind and water mixture, star anise, and cinnamon stick and bring to the boil. Keep Stirring constantly to ensure the masala does not burn. Reduce the heat and let it  simmer for about five minutes. Then add salt and the mock meat pieces , coriander  and continue to cook the curry on medium flame  for another 10 minutes.

To serve, garnish with more fresh coriander and serve with piping hot Rice, Naan or Rotis.

IMG_1468img-20160919-wa0048

Enjoy!!!!!!!!!!!!!!!!

 

THAI RED CURRY BEE HOON SOUP

IMG_3268IMG_3289

Soups are healthy and filling and can serve as a quick meal when you are in a hurry. Bored of your regular meals? Hmm.. then this soup is perfect for you.It can be whipped within 20 mins if u have all the ingredients at home and can adjust the recipe to suit your palate.You can add any vegetable or meat of your choice. I am sharing a vegetarian version with you today.

I was excited when the theme was decided for this week .My Contribution for #91st #Foodiemonday #Bloghop theme #20minrecipes. I am looking forward to all the recipes which my fellow bloggers will share.

Recipe for Thai Red Curry Bee Hoon Soup:

1Cup=250 ml

Ingredients:

1 Tbsp Organic Thai Red Curry paste(Mekhala Brand)

10 Snow Peas

1/4 Cup Green Peas

1/2 Cup Cooked Beehoon

Salt to taste

1/4 Tsp  Olive Oil

1.5 Cup Water

1Tbsp Coconut Milk

400 Gms Canned Lentils

 

Method:

Heat Olive Oil in a wok. Add the snow peas and green peas and saute on medium flame for 3-4 mins. Now add the thai red curry paste and mix well.Add the canned lentils and  water and allow it to simmer on medium flame for about 5 mins. Once done add the cooked beehoon ,coconut milk and salt to taste. Keep it on medium flame for about 2-3 mins.Switch off the flame.

IMG_3270.jpg

Sprinkle some black pepper or sliced red chillies  and serve hot.

IMG_3270img-20160919-wa0048

Enjoy!!!!!!!!!!!!!!!!!!

PANEER STIR FRY / COTTAGE CHEESE STIR FRY

IMG_3263IMG_3261

 

Today is a memorable day in my life. Today it’s been 2 Yrs since I stepped into the world of blogging. It has been an immense learning journey . I am learning new things everyday from all the fellow bloggers. I would like to thank my family,readers, and wonderful friends who have been encouraging and guiding me selflessly.I am truly blessed to have such wonderful people around me.Balancing home ,office and blogging is not easy but my readers keep me going .Thank you all once again.I have been travelling due to long weekend and have not been able to cook anything exclusive to celebrate this occasion.

I am sharing a simple Paneer Stir fry recipe on this occasion.

As a part of our 90th #Foodiemonday #Bloghop theme #Cheese my contribution is this simple and quick Paneer stir fry.

Recipe for Panner stir fry / Cottage cheese stir fry

Ingredients :

1Cup=250 ML

1 Cup Paneer Cubes

3 Onions roughly Chopped

1 Cup Freshly grated Coconut

3 Green Chillies

1/2 Tsp Jeera /Cumin Seeds

1/2 Tsp Red Chilli Powder

1/4 Tsp Haldi / Turmeric

Salt to Taste

1/2 Tsp Egg Curry Masala

8 Black Pepper Corns

1 Tbsp Olive Oil

Few Curry Leaves

Method:

Grind grated coconut, 2 green chillies and pepper corns without adding water.Keep this mixture aside.

Heat oil in the wok. Add jeera, haldi and red chilli powder.Add the chopped onions, one green chilli sliced and roast until they turn golden brown. Add Paneer cubes and roast on medium flame until the paneer is slightly roasted. Once done add the coconut mixture,salt and egg curry masala and mix well. Keep it on low flame till all the paneer is well coated with the coconut mixture. Garnish with Curry leaves.

Serve hot with Rotis or Rice.

Enjoy this quick Paneer stir fry that can be made in a jiffy.

IMG_3260

img-20160919-wa0048

Thanks once again to all my Readers for all the encouragement and love showered on me. Looking forward to the same in the future too.

 

KACHHE KELE KA ROGAN JOSH / RAW BANANA ROGAN JOSH

IMG_3191IMG_3183

 

Rogan Josh is an aromatic lamb dish of Persian Origin and is a staple food in Kashmiri Cuisine. This dish is robust with use of different spices. I am sharing the vegetarian version with some changes to suit the palate of my family. I love the colour of this curry which comes from the use of Kashmiri Chilli powder. The fresh home made masala enhances the dish.”ROGAN ” means “fat /oil” and “JOSH” means “Intense heat”.

As a part of our 89th #Foodiemonday #Bloghop theme #Rawbananas my contribution is this yummy Kachhe Kele Ka Rogan Josh.

Recipe for Kachhe Kele ka Rogan Josh /Raw Banana Rogan Josh:

Ingredients for Raw banana Patties:

2 Raw Bananas boiled and mashed

2 Medium Potatoes boiled and mashed

Salt to taste

1 Tsp Garam Masala

1/2 Tsp Red Chilli Powder

1/4 cup finely Chopped Onions

1/4 Cup Amchur Powder

1/2 Cup Bread Crumbs

Oil to Shallow fry

Method:

Mix all the above ingredients except bread crumbs and oil. Refrigerate this mixture for about an hour so that the extra moisture is not there. Take this mixture out from the refrigerator and mix well. Grease your palms .take small balls,  and shape it as desired and roll them in the bread crumbs.Shallow fry these patties until both the sides turn golden brown. Keep them aside.

IMG_3223

Ingredients for the Gravy:

2 Tsp Saunf / fennel seeds

1 Bay Leaf

3 Tbsp Mustard Oil / Sarson ka tel

3 Cups of water

4 Onions finely Chopped

10 Pepper Corns

1″ Cinnamon Stick

2 Black Cardamom

2 Green Cardamom

1 Tsp Cumin Powder / Jeera Powder

2 Tsp Coriander Powder / Dhania Powder

1/2 Tsp Garam Masala

3 Tomatoes blanched and peeled

1 Tsp Ginger Garlic Paste

6 Dry red Kashmiri Chillies

1 Cup finely chopped Coriander

1Tbsp Ghee

1/2 Cup thick yogurt

Salt to taste

Method:

Heat mustard oil in a heavy bottom Pan. Add Saunf, bay leaf,pepper corns, black cardamom, green cardamom, cinammon stick. Once you smell the aroma of the spices add ginger garlic paste and saute for a few seconds. Now add the finely chopped Onions and saute untill they turn golden brown.

In a blender make a fine paste of yogurt,blanched and peeled tomatoes,dry red Kashmiri chilli and coriander.Add this paste to the onion mixture. Add ghee, jeera powder, coriander powder,salt and Garam Masala.Mix well . Add water to adjust the consistency of the gravy. Let is simmer on medium flame till the oil starts to leave the sides.

Add the raw banana patties to this gravy just before serving with Hot phulkas/ Roti/ Naan or piping hot rice.

IMG_3193img-20160919-wa0048

Enjoy !!!!!!!!!!!!!!!!!!!!!

MUSHROOM AND CHICKPEAS CURRY(NO ONION NO GARLIC RECIPE)

 

Hello !!!

I am back with another lovely recipe Mushroom and Chickpeas Curry with the goodness of  Indian spices cooked in Coconut milk.It is rich ,creamy and finger licking good.Mushroom and chickpeas make an amazing combo. Some Benefits of Incorporating Coconut Milk in your diet :

1.Improves Heart Health by Lowering Blood Pressure and Cholesterol

2.Builds Muscle and Helps Lose Fat 

3.Improves Digestion and Relieves Constipation

4.Prevents Joint Inflammation and Arthritis

5.Prevents Ulcers

6.Helps Loose Fat

7.Prevents Ulcers

My contribution for pour 86th #Foodiemonday #Bloghop theme #CoconutMilk is this Mushroom and Chickpeas Curry.

Recipe for Mushroom and Chickpeas Curry:

Ingredients:

125 Gms White Mushrooms (Halved)

200 ML Coconut Milk

200 Gms Chickpeas boiled

1 Tsp Jeera /Cumin

2 Red Chillies finely chopped

1 Tsp Ginger Paste

Handfull of Fresh Coriander finely Chopped

1 Tsp Garam Masala

1 /2 Tsp Red Chilli Powder

1/4 Tsp Turmeric / Haldi

1.5 Tsp Curry Powder

Salt to Taste

2 Tbsp Fresh grated Coconut

2 Tbsp Mustard Oil

 

Method:

Pressure Cook Chick peas with tea bag and salt to taste. Allow it to cool. Drain the water and keep it aside. Do not throw the water.Remove the tea bag.

Take 1/2 cup (approx 100 ml) of boiled chickpeas and fresh coconut and make a fine paste without adding water.Keep this mixture aside.

Take a heavy bottom Pan. Add mustard oil.Once the oil is hot add jeera. Once it splutters add the red chillies,ginger paste, chopped coriander (keep aside some to garnish) and mushrooms.Cook on medium flame untill the mushrooms are done. Add haldi,chilli powder,curry powder,garam masala,coconut and chickpeas paste and mix well. Once the oil starts to leave the sides add the boiled chickpeas,coconut milk, boiled chickpeas water and salt to taste if needed. Allow it to simmer on low flame for about 8-10 mins. Once done switch off the flame.

Garnish with fresh coriander and serve hot with Rotis / Phulkas or piping hot Rice.

img-20160919-wa0048

Enjoy!!!!!!!!!!!!!!!!!!!!!

IMG_3007.jpg

PANCH PHORAN LACED POINTED GOURD STUFFED CURRY / PANCH PHORAN SE SAJI BHARWAN PARWAL

 

 

Panch Phoran is a five spice blend mostly used in cooking in the Eastern Part of India ,Bangladesh and Nepal.It basically consists of Cumin, Brown Mustard, Fenugreek, Nigella and Fennel.  The spices are left whole .Depending on how they’re being used, are either dry roasted or fried in oil in order to coax out their pungent flavors.Panch phoron is always used whole and never ground. Traditionally, panch phoron is used with vegetables, chicken or beef curry, fish,  lentil and in pickles.

Today i am sharing a very simple and yummy recipe Panch Phoran se Saji Barwan Parwal .

Ingredients :

10 Pointed Gourd / Bharwan Parwal washed and roughly peeled

2 Tbsp Mustard Oil / Sarson ka tel

2 Tsp Panch Phoran Mix

1/4 Tsp Red chilli Powder

For the Masala:

4 Medium Size Onions

1 Potato peeled and grated

2 Fresh Red Chillies

A generous bunch of Fresh Coriander

1Inch Fresh Ginger roughly chopped

6 Garlic Pods

1 Tsp Cumin /Jeera

2 Tsp Coriander Seeds / Dhania

1.5 Tsp Mustard Oil / Sarson ka tel

2 Tsp Sabji Masala

1/4 Tsp Haldi

1/4 Tsp dry Mango Powder / Amchur Powder

Salt to taste

Method:

Heat a heavy bottom pan. Add mustard oil.Once the oil is hot add jeera and dhania and roast till you an smell the aroma.Then add ginger ,garlic, chopped onions,red chilli and fresh coriander.Roast till the onion turns slighlty golden brown. Now add the grated Potato and mix well.Roast for about 8-10 mins on medium flame. Lastly add amchur powder,salt to taste and sabji masala.Mix well and switch off the flame after 5 mins.

Allow it to cool.Once cooled blend to a fine paste without adding water. The masala is ready.

Take the roughly peeled parwal. Make a slit and stuff the ground masala generously.

Take another heavy bottom pan. Add mustard oil .Once the oil is hot  throw in the panch phoran mix. Once the mix starts to splutter add the stuffed pointed gourd and mix well. Add 150 ml water and keep it on medium flame for about 15 mins. Now add chilli powder and the balance masala and mix well. Once oil starts to leave the sides switch off the flame.

Garnish with fresh coriander and serve hot with Phulkas/ Rotis or piping hot Rice.

IMG_3058

 

Enjoy!!!!!!!!

 

 

DHUSKA ALOO CHANA CHAAT (HOLI SPECIAL)

Wishing all my family ,friends and readers a very Happy Holi !!!!!!!!

Hope you are all celebrating this colorful festival with great fervor with family and friends.Holi is an ancient Hindu religious festival which has become popular  in many parts of South Asia, as well as people of other communities outside Asia.People visit family and friends to throw coloured powders on each other, laugh and gossip, then share Holi delicacies, food and drinks. I hope you are all celebrating this festival with organic colours and doing your part to save the environment.

Today on this festive occasion my contribution to our #83rd #Foodiemonday #Bloghop Theme #Holi special is this traditional recipe from the wonderful state of Jharkhand but with a twist and that is Dhuska Aloo Chana Chaat.I am sure your family and friends will be impressed with this Chaat which will leave them craving for more……

Recipe for Dhuska Aloo Chana Chaat (Holi Special)

1 Cup=160 ML

Ingredients for Dhuska:

2 Cups Basmati Rice

2 Cups Chana Dal / Split Bengal Gram

5 Green Chillies (not so spicy)

1/2 Tsp Pepper powder

1/4 Tsp Asafoetida /Hing

1/2 Cup Finely Chopped Coriander

1 Onion Finely Chopped

Oil for frying

Salt to taste

Method:

Soak Rice and channa dal separately for 4-5 hours or overnight. Drain the water and grind rice with green chillies and channadal to Idli batter Consistancy. It should neither be too thick nor too runny.Add finely chopped Coriander ,Hing ,pepper powder and salt to the batter.

Heat oil in a frying pan. When oil is hot, pour the batter directly to the oil with help of laddle. The mixture will spread and puff up like poori. Deep fry both the sides till it changes to slightly brown colour. Transfer and place it on the paper towel to remove excess oil. Repeat this process for the remaining batter. Keep them aside.

Ingredients for Chaat:

2 Onions Finely Chopped

1 Cup Chickpeas boiled and cooled

6 Medium Potatoes peeled and cubed

2 Tbsp Jeera Powder

1.5 Tsp Kasmiri Chilli Powder

1 Tsp Chaat Masala

1/2 Cup Chopped Coriander

4 Tsp Oil

2 Tsp Jeera

Salt to taste

Method:

Heat a thick bottomed pan. Add oil.Once the oil is hot add Jeera .Now add the Chopped onions and roast till they turn slightly brown.Once done add the boiled chickpeas and cubed potatoes . Add jeera powder, salt,chilli powderand chaat masala.Mix well and keep it on medium flame till the potatoes and chickpeas blend well with the masala.Lastly add the finely chopped coriander and switch off the flame.

Assembling Chaat for each serving:

Ingredients:

2 Dhuska

1 Cup Potato Chickpeas mixture

2 Tbsp Sweetened Yogurt

2 Tsp Tamrind Chutney

2 Tsp Chilli Sauce (I have mixed Maggie Chilli sauce with Dynamite Chilli sauce)

2 Tsp Chopped Tomatoes

2 Tsp Green Chutney

Sev (Optional -i have not used)

Put the Potato chickpeas mixture in a plate. Place Dhuska on this mixture.Pour the green chutney , Chilli sauce ,yogurt ,tomatoes and tamrind chutney and serve.

img-20160919-wa0048

Enjoy this Spicy Dhuska Aloo Chana Chaat this Holi!!!!!!!!!!!!!!!!!!