AUBERGINE PULAO

                              


                                Today's recipe is another kid-friendly recipe. This is an extremely simple recipe which you can whip up in a few minutes. No need to worry about whether the rice will be over cooked or not, since we are using cooked rice. I usually make such pulao's when I have left over rice from the previous day. Goes really well with a simple raita and poppadums. ;) Meal done.

                                 Vegetarians can just skip the chicken part and proceed with the recipe.

                                 






INGREDIENTS:

Oil
Onion- 1 big, chopped
Tomato -1/2 , chopped
Ginger garlic paste - 1 tsp
Aubergine - 2 small, cubed
Boneless chicken - 1/3 cup, chopped
Green chili - 1, slit
Chili powder - 1/2 tsp
Garam masala - 1/2 tsp
Yoghurt - 1 tbsp
Mint leaves -  a handful,chopped
Salt
Cooked Basmati rice - scant 2 cups




PROCESS:
  • Heat oil in a wok. Saute the onions and green chili till slightly browned.
  • Add the ginger garlic paste and stir till the raw smell leaves.   
  • Add the chicken and stir till it mixes well with the onions.
  • Add salt. Close and cook till the chicken is cooked. About a minute or 2. 
  • Add the tomato.
  • Add the chili powder and garam masala and stir. If it starts to burn ,just add a few spoons of water and close the pan. cook for a minute.
  • Add the  eggplant and stir. Adjust the salt. cook for another minute and then add the yoghurt. Stir well
  • Add the mint leaves and cook till the aubergine is cooked and the mixture is dry. Then switch off the flame. Leave it to cool.
  • Then add the cooked rice an gently mix it in.
  

PALAK PANEER



                               Palak paneer was one of the first dishes I experimented in a desperate attempt to make my fussy daughter eat her greens. She was 4 years back then. She is now 7 and still asks for this dish every week. When she was younger I still remember that when anyone asked her what her favourite vegetable was, she used to puff up her chest and say 'spinach'!!!hahaha......
 She loves it! My younger one will eat whatever the older one eats. So.....my job is done when I please the older one!....LOL

                               I have substituted the usual cream for milk here. Its extremely healthy and usually a hit with the kids since they cannot 'see' the whole veggies!


INGREDIENTS:

Oil - 4 tbsps
onion- 1 large, pureed
ginger garlic paste - 1/2 tsp
tomato - 1/2, chopped
cashewnuts -  8
spinach - 3 bunches (I used baby spinach)
green chili - 2,slit
chili powder - 1/2 tsp
cumin powder - 1/2 tsp
coriander powder - 1 tsp
milk - 1/4 cup
paneer (cottage cheese) - 250 grams, cubed into 1 inch squares

for the tadka:
butter - 2 tbsps butter
garlic - 4 coves, chopped


PROCESS:

  • Wash and clean the spinach. Discard most of the stems.
  • Boil water in a heavy bottomed pan and blanch the spinach in it,( fill just enough water to immerse the spinach.)
  • When the leaves have wilted remove the spinach from the water and let it cool. Reserve the water to use later.
  • Blend the spinach and keep aside.
  • Soak the cashewnuts in hot water for 10 mins. Blend with a little water to form a paste and keep aside
  • In a wok heat some oil. Add the pureed onion and green chilies and saute till the raw smell goes.
  • Add the ginger garlic paste. saute.
  • Add the chili powder, cumin and coriander powder. cook for a minute.
  • Add the tomatoes. Stir and cover for a minute. Add salt. cover and cook till the tomatoes have become soft.
  • Add the cashewnut paste. cook for 2-3 minutes and then add in the pureed spinach. Add the water which was reserved while cooking the spinach. Cover and cook till the gravy has thickened and reduced in quantity. 
  • Lastly add the milk (or cream) and adjust the salt and add in the methi leaves. Cook for a few more minutes till a good consistency has been reached.
  • Add the panner and cook for 2 more minutes. Switch off the flame.
  • Melt the butter in a tiny wok and add saute the chopped garlic. When the garlic is starting to brown, switch off the flame and add the garlic butter to the paneer dish.

note: For a more creamier version, the milk can be substituted for cream .

ROSEMARY ROAST CHICKEN WITH ASPARAGUS AND POTATOES




                                         I was going through my recipe book the other day when I came across this one. Given to me by a good friend Susmita. One of my first friends since I moved to Kuala Lumpur. One brainy kid who's kid would probably be more brainier than she is.. She's one hardworking girl,........ a perfectionist,....... an achiever......... and I swear I don't know where she gets the energy to work 40 hours a day!!!!!!!!!If she's not at work, she'll probably be on a hike or back packing somewhere in the world.Trust her to be tidying up her kitchen cabinets at 2 AM just because 'she has no time' !Well my dear readers, THAT is Susmita for you! Bet you all have atleast one friend like that :)
One helluva girl I admire..... U GO GIRL!I love you! Need to catch up soon:)
                                           
                                            This recipe is the perfect recipe for those weekday dinners where you just want to dump in all the ingredients and wait for it to cook by itself. Its that easy. Trust me.

Pair it up with some garlic bread.....Then....feet up.......a good movie....a chilled drink...and you're good to go! If you have kids......please put them to bed first. 😉




INGREDIENTS:

Baby potatoes - 250 g
Asparagus - 1 large bunch, woody ends discarded
garlic - 4 cloves
lemon - quarter
rosemary -3 sprigs
chicken thighs - 4 (I used thighs and drumsticks)
olive oil - drizzle
seasoning
salt

METHOD:
  • Rub the chicken with salt and seasoning and keep aside
  • Heat the oven to 200 degreesC/ 180 deg fan
  • Put the potatoes, asparagus, garlic, olive oil, salt and seasoning in a large roasting dish
  • Toss everything together. Cover with foil and roast for about 15 mins
  • Remove the foil and mix through. Add the rosemary. Arrange the chicken pieces evenly in the dish
  • Roast another 25-30 mins in the oven or until the potatoes are tender and the chicken is crisp and cooked through


Lahsooni Methi Paneer

           
                 



                                So happy to be posting on my blog after ages! My last blog post was when I was pregnant with my second. Now she is 4 years old!!Years flew by in a wink! Not that Im complaining. No more tantrums(not too much atleast!), dirty diapers, milk feeds, messy meals, waking up like a zillion times in the middle of the night and the list goes on........Iv had my fair share of ups and downs.
                                 My girls are now 7 and 4......and hopefully I can be a bit more regular here now. So here I am, on my blog after 4 years. So baby steps again ...........so bear with my amateur photos guys!

 I found this recipe on whisk affair and have just made minor changes to it. 


INGREDIENTS:-

Oil
minced garlic - 3 tbsp
onion, finely chopped -  1 cup
green chillies -2 , slit
ginger, minced - 2 tsps
yoghurt - 1/2 cup
Flour- 1 tsp
coriander powder - 2 tsp
kashmiri red chili powder - 1tsp
turmeric powder- 1/2 tsp
garam masala - 1/2 tsp
salt to taste
fresh cream -2 tbsps (I used 1/4 cup milk instead)
kasuri methi - 2 tbsps
paneer - 250 g
lemon juice - 2 tbsp

for the tadka:
ghee- 1tsp
garlic, minced -1 tsp

METHOD:
  • Heat oil in a wok. Add the garlic and saute for a few seconds.
  • Add the onions,chillies and ginger and saute till the onions have turned slightly browned.
  • Add the chili powder, coriander powder, turmeric and garam masala and salt.
  • In a separate bowl, whist together the yoghurt and flour. Add the yoghurt mixture to the wok. Cook for a minute.
  • Add about 3/4  cup of water. Close and and let it simmer.
  • When the gravy has thickened a bit add the cream(or milk) . Simmer for 2-3 mins.
  • Add the kasuri methi.
  • When you have reached the required consistency add the paneer. Cook for 2 mins.
  • Turn off the flame and add the lemon juice.
  • For the tadka, heat ghee in a small pan and add the garlic. Fry till they turn slightly brown. Pour the tadka over the curry .
  • serve hot with chapathis or parathas.


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