Spinach & Cottage Cheese Curry - Palak Paneer

Vegetarian dishes in Indian cuisine are fabulous and varied, with so many amazing ingredients that are used to create wonderful flavours. Some of my favourite ingredients not just for taste but also for the nutritional goodness are Spinach and Paneer, so when there is a delicious curry using both, it's no surprise that it's a regular on the menu! 

There are so many different versions of Palak Paneer and everyone finds their own way of making it. Here's my version that is quick, easy and is delicious everytime!

Ingredients: 500 grams Spinach leaves or frozen Spinach, about 300 grams Paneer chopped into cubes,1 onion chopped, few dry red chillies, 1 tbsp garlic smashed, 1 tbsp ginger smashed, 1 tomato chopped, 1tsp cumin, 1tsp garam masala, 1 tsp cumin powder, salt to taste.

Make:

1. Blanch the Spinach leaves and cool immediately by a little adding cold water (don't add too much as you can use this extra water to grind so mo wasting nutrients).

2. In a pan, heat a bit of oil and add red chillies, cumin seeds, garlic, ginger, chopped onion. Sautè until onion is cooked then add tomatoes. Add in the blanched Spinach and mix together. Remove from heat and cool to room temperature. 

3. Grind the whole mixture into a puree, adding water as needed to get a thick gravy texture.

4. In the pan again, add a little butter/oil and add in the paneer cubes. Roast for a few minutes until it is soft. Now add garam masala, cumin powder, salt to taste. Finally add in the Spinach puree, mix and simmer on low flame for 5mins. 

Enjoy hot Palak Paneer with Jeera Rice or Rotis!

Instant Cucumber Idly

In the hustle and bustle of life and routines, it's the planned stuff like making pre-preparations for meals that get skipped. That's when super easy "instant" recipes are so handy. 

Idly is one of those traditional South Indian dishes that typically needs soaking, grinding and fermentation, all of which needs a few days before actually making the Idlies! So when I tried this amazing instant recipe that results in soft, fluffy Idlies I'm tempted to use it in place of the traditional recipe all the time!

Here it is, my version of the Instant Cucumber Idly:

Ingredients for about 16 Idlies: 1 cup Idly rice rava, 1/2 cup grated Cucumber (with skin), 1/4 cup descicated coconut, 1/4 cup yogurt, 1 tsp grated ginger, chillies if desired, salt to taste, water.

Make: 

1. Mix 1 cup Idly rice rava, 1/2 cup grated Cucumber, 1/4 cup yogurt, 1 tsp grated ginger, chilli if desired, salt, water. Make a smooth batter.

2. Scoop into greased Idly plates and steam for 15 mins. Rest for 5 mins and serve with chutney. Enjoy!

Vegetable Upma/Uppittu

Simple and soulful, just what a hot breakfast needs to be! Upma or Uppittu is literally not just a dish, it's an emotion. One that's endearing to many South Indian food lovers everywhere. While there are different versions and variations of this famous dish I'm definitely a fan of the simple traditional Uppittu.

Here's my version of Vegetable Upma/Uppittu:

Ingredients: 1 cup fine semolina, 1tbsp ghee, one onion chopped finely, few green chillies chopped finely, handful of Curry leaves, 1 tomato chopped, 1/4 cup green peas, 1/4 cup carrot chopped. Salt, lemon juice, chopped coriander.  Spices for tempering- 1 tbsp peanuts/cashews, mustard seeds, channa daal, urid daal, cumin seeds, asetofida/hing, finely chopped ginger, bit of oil. 

Make:

1. In a heavy bottom pan, roast the semolina and ghee over a low flame until golden brown. Keep the roasted semolina aside. 

2. In the same pan, put in a bit of oil and tempering ingredients. Roast nicely until there is an aroma.

3. Add in chopped onions, chillies and curry leaves, roast well. Then add in chopped tomato, carrot, peas. Mix well and add in warm water (double the amount of semolina). Add salt and lemon juice to cover to bring to a boil.

4. Once it's boiling, quickly add the roasted semolina, continuously mixing ensuring no lumps are formed. A little water can be added to adjust the consistency based on preference. Cover and simmer for a few minutes. 

Serve hot on its own or with condiments. Enjoy!

Wheat Besan Jaggery Laddoo

Sweet treats and healthy is a rare combo! These melt in mouth Laddoos are simply delicious with the goodness of wholewheat and besan as well as jaggery instead of sugar. Perfect for a festive treat or for just any day!

So here it is, my version of WHEAT BESAN JAGGERY LADDOO: 

Ingredients: 1 cup wholewheat flour, 1/4 cup besan flour, 1/2 cup pure ghee, 1/2 to 3/4 cup powdered jaggery/brown sugar depending on sweetness desired, 1 tsp elachi powder, 1 tbsp crushed Pistachio nuts.

Make: 

1. In a non stick flat bottom pan, melt the ghee then add wholewheat flour and besan flour. Roast evenly on medium flame, by continuously stirring until there is a roasted aroma. Should take around 15 to 20 mins. The mixture will look lumpy and golden brown in colour. Remove from hear and let cool to room temperature. 

2. To the mixture, add powdered jaggery and elachi and mix well. The mixture should hold shape in your hand enough to roll into Laddoos. If not, add just a teaspoon of warm milk to help shape.

3. Take small amounts of the mixture and roll into Laddoos. Let them cool completely and harden slightly before serving. Can be stored for a week or so.

Enjoy the healthy sweet treats anytime!

Curry Leaves Chutney Powder

The year's off to a super busy and wonderful start, hence it took two months to get back to blogging! Why not start on a healthy note as always😊 

Curry leaves are a core part of South Indian cooking and filled with antioxidants and nutritional benefits. When the warm weather gives you loads of Curry leaves, one is the best ways to use it is by making this delicious chutney powder. The perfect accompaniment to rotis, toast, rice, whatever!

Here it is, my version of KARIBEVU CHUTNEY PUDI - Curry Leaves Chutney Powder: 

Ingredients: About 50 sprigs of Curry leaves with leaves washed, dried and separated, dry red chillies as per taste, 1/2 cup dried coconut or descicated coconut, 1/2 channa daal, 1/3 cup urid daal, 2 tbsp dry coriander seeds, 1 tbsp asetofida, 1 tbsp amchur or tamraind powder, salt to taste.

Make:

1. In a wide pan, use a little oil and dry roast the Curry leaves until they are fully crisp and there is an aroma of roasted leaves. Keep aside and let cool.

2. In the same pan, dry roast coconut until golden brown. Keep aside and let cool. Next dry roast the red chillies until crisp, keep aside and let cool.

3. Next in the pan, dry roast channa daal until golden brown and crisp. Next repeat the same with urid daal. Keep aside and let cool.

4. In the pan, add a little oil and roast together the coriander seeds, amchur powder and asetofida just for a few minutes. Now add back all of the roasted ingredients above and mix with salt to taste. Let the whole mixture cool completely.

5. Once fully cooled (important to ensure a fine powder), grind it all in the mixer. Ensure the chutney powder is fully cool before transferring to an airtight container. It will be great for use for a few months.

Instant Besan-Rava Dosa/Crepe

When it's a Dosa breakfast, it's bound to be a good day! Even better if that Dosa batter doesn't involve hours of work in soaking, fermentation and grinding - instant Dosa to the rescue! 

The traditional rice/urid daal Dosa made in the authentic method is hard to beat, however there are so many other forms of Dosa that are both nutritious and delicious. I've shared my Moong Daal Dosa and Tomato Rava Dosa, this yummy one is similar too.

Here it is, my version of BESAN RAVA DOSA:

Ingredients: 1 cup Besan/Chickpea flour, 1/2 rice flour, 1/2 fine rava/semolina, 1/2 cup plain yogurt/curds, handful of coriander chopped, 1 tbsp cumin seeds, 1/2 tsp asetofida, chopped chillies as desired, salt to taste, water.

Make: 

1. In a mixing bowl, add in all the flours above and mix together. Now add in the yogurt/curds and water bit by bit, mixing to ensure no lumps. The batter should be thin like a Rava Dosa batter.

2. Add in asetofida, cumin seeds, salt, chopped coriander and chillies if using. Mix it all well and rest for 5 minutes. 

3. On a hot flat pan, ladle the batter to make to the Dosa, one ladle full for each Dosa. This is not a thick batter like a traditional Dosa so just ladle without rubbing to shape the Dosa. The heat will create the holes which will be crispy once cooked. Cook on each side for a few minutes until golden brown.

Serve the crispy hot Besan Rava Dosa with chutney. Enjoy!

Quinoa Chickpeas Salad

A Salad lunch is one of the best ways to keep a healthy diet and load up on nutrition which other foods may not provide during the day.

Here's another combination for a super healthy Salad - Quinoa Chickpeas Salad.

Ingredients for a bowl: 1/2 cup cooked Quinoa (warm if desired), 1/2 cup cooked Chickpeas, 1/2 a ripe Avocado chopped, handful cherry tomatoes chopped, chopped cucumber, lettuce leaves, Thai red chillies (not very hot), chopped coriander, lemon juice, olive oil.

Make:

1. In a pan, saute Chickpeas in a bit of olive oil and chilli flakes to flavour to the Chickpeas. Cool to room temperature.

2. In a serving bowl, add the cooked Quinoa and Chickpeas and toss together. Add salt if desired. 

3. Add in all the chopped fresh ingredients -  cucumber, tomato, avocado, lettuce leaves, coriander. Mix together gently. Sprinkle lemon juice and chopped red chillies on top. Serve!

Whole Wheat Banana Pancakes

Who says Pancakes are not healthy? When it's about wholesome ingredients that are great to start the day, these Pancakes are packed with nutritious benefits and taste. 

The best part is how quick these are to whip up - from raw ingredients to the pan in minutes! Here it is, my version of WHOLEWHEAT BANANA PANCAKES:

Ingredients for 4 Pancakes: 1 ripe banana, 1 cup milk, 1 cup whole wheat flour, 1/4 tsp baking soda, honey or brown sugar to sweeten the mixture, 1tsp vanilla essence.

Make:

1. In a mixer, put in the banana broken into large pieces, milk, vanilla essence and blend smooth like a smoothie. Next add in the honey/brown sugar, wheat flour and baking soda and blend again until it is a smooth batter. Adjust batter by adding milk if needed. 

2. Heat a non stick pan and lightly grease. Pour on the batter in desired size and cook well on both sides until golden brown. 

Serve the healthy Pancakes stacked, topped with Maple Syrup, dusting sugar and fruits.

Veggie Puff/Pastie in Airfryer

The delicate flakes of golden brown puff pastry that crunch with each bite...who doesn't love a good Veggie Puff/Pastie! It's always fun making these but my Airfryer makes it even more a delight with its super fast capabilities.

Here it is, my Airfryer Veggie Puffs/Pastie: 

Ingredients for about 6: 

For the veggie filling - 1 cup diced carrot, 1 cup diced potato, 1 cup chopped cabbage, 1/2 corn kernels or peas, 1 chopped onion, 1 tbsp garlic, chilli as desired, 1 tbsp curry powder, salt. Cheese if desired.

For the covering - ready made Puff Pastry sheets or dough for making Pastry. Milk for brushing, sesame seeds.

Make: 

1. In a pan, heat a little oil and saute chilli, garlic and onion. Add all the veggies and mix.

2. Add salt and curry powder, cover and cook for about 8 minutes. Turn off and cool to room temperature. 

3. Cut Puff Pastry sheets into desired shape, fill with the veggies filling, top with cheese if using and cover. Seal tight using the edge of a fork. Brush the top with milk and sprinkle sesame seeds.

4. Place in Airfryer and airfry/bake as per settings. Usually should take no longer than 15 minutes on a 170deg setting. It is well cooked once golden brown.

Vegan Roast Red Pepper Sauce Spaghetti

A plate of hearty, saucy pasta is one of the best ways to treat yourself on a cold rainy day. That's exactly what this easy recipe is about! 

With the goodness of Red Pepper/Capsicum and Tomato, without the guilt of adding cream, it's creamy texture is everything you need in a good hearty pasta dish. 

Here it is, my version of VEGAN ROAST RED PEPPER SPAGHETTI:

Ingredients: Spaghetti pasta cooked al dentè, 1 big or 2 small red peppers/capsicum chopped, 1 tomato chopped, 1 large onion chopped, 1 tbsp crushed garlic, 1 tbsp crushed black pepper, handful baby spinach leaves, fresh chopped red chillies as required, 1 tbsp pine nuts, chopped fresh parsley for garnish.

Make:

1. In a pan, saute in a little olive oil, the chopped onion and garlic. Add in chopped red pepper and tomato, mix and cook for a few minutes. 

2. Add in crushed pepper, salt to taste. Cover and cook for 5 to 7 minutes. Then remove cover and cool to room temperature.

3. Cook the Spaghetti as per normal method ensuring it is al dentè (not too soft). Strain and toss in little olive oil, keep aside.

4. Take the cooled red pepper mixture and grind to a thick paste like a pasta sauce. Pour back into the pan and heat up, add a little water to adjust consistency. 

5. Add in the cooked Spaghetti, baby spinach leaves and toss together. Serve immediately by topping with parsley, chillies and pine nuts. Sprinkle cheese if desired. Enjoy! 

Spicy Avocado Dip

When you're a lover of Guacamole and anything to do with Avocado how can you skip celebrating National Guacamole Day! 

Sharing my vegan version, call it Guac or just an Avocado Dip, this salad disguised as a dip, is as delicious as it is quick to whip up. 

Here it is, VEGAN SPICY AVOCADO DIP:

Ingredients: 1 just right (not hard not too soft) Avocado chopped finely, handful of cherry tomatoes chopped, 1 onion chopped, red chillies (spice level as desired), coriander chopped, 1 tbsp lemon juice.

Make: Combine all of the above together in a bowl, with fresh lemon juice, salt and pepper. Serve with toasted Corn Chips. Enjoy! 

Sev Puri

Lovers of Indian chaats can't say no to Sev Puri! Little packages of tangy, spicy, juicy, crunchy deliciousness - all the trademarks of a perfect chaat! 

Here it is, my version of SEV PURI:

Ingredients: Puris (can buy flat pre made puris to fry or airfry into crispy round Puris), 1 cup cooked chickpeas/channa, 1 potato chopped into small cubes, 1 large red onion, 1 carrot grated, 1/4 cup yogurt/curds, chopped coriander, sev. For juice, corainder, green chillies, mint. 

Make:

1. Make the Puris either frying or airfrying. Poke the tops and keep aside ready to fill.

2. To make the channa filling, in a pan saute half an onion chopped with chilli. Add in cubed potato and cooked chickpeas, salt and any masala for flavour. Mix, cover and cook for about 6 minutes. Leave aside to cool to room temperature.

3. To make the flavour juice, grind together coriander, mint and chillies with water to make a green juice. 

4. To assemble the Sev Puris, arrange Puris in a plate and fill each puri with a spoon of Channa Potato mixture, then grated carrot, chopped onion and coriander. 

5. Lastly, sprinkle some yogurt/curd on top and also the green juice for extra flavour. Sprinkle sev and serve immediately. Enjoy!

Jeera Biscuits - Cumin Cookies

Having a jar of home made cookies for tea time is one of life's little joys! Nothing beats that homely feeling of crumbly soft cookies with a hot cuppa.

Jeera Biscuits/Cumin Cookies are as simple as they sound. Sweet and salty, just right and so light. Here it is, my eggless version, made healthier with wheat - JEERA BISCUITS.

Ingredients: 1 cup wholewheat flour sifted,  1/2 cup butter at room temperature, 1/4 cup powdered sugar, 1/2 tsp salt, 2 tbsp jeera/Cumin seeds.

Make: 

1. Dry roast the Cumin seeds for a few minutes until fragrant. Let it cool completely. 

2. In a stand mixer, whip together the butter and powdered sugar until it is soft and creamy. Add in salt, half of the roast Cumin seeds and wheat flour bit by bit and mix together to make a firm dough. 

3. Wrap the dough in cling wrap and leave in the fridge for about 15 minutes. This makes it easier to work with the dough for shaping.

4. Remove from fridge and cut into small portions for cookies. Use hands to roll into balls and flatten or roll out the dough using a rolling pin and cut into shapes with cookie cutters. Sprinkle extra roast Cumin seeds on top and arrange in a lined baking tray.

5. Bake at 160 deg for about 20 minutes. Flip and bake another 5 minutes if wanting it to be crispier. 

Cool and store in an airtight container ready for tea time! 

Air Fryer Roast Cauliflower

Cauliflower is such a gem of an ingredient with its versatility and texture that it compliments any recipe and even great on its own. 

A quick, no fat, low carb lunch that's filling and delicious - Roast Cauliflower, especially made quick using an Air Fryer! Anything can be added to these fabulously crispy florets to suit different tastes.

Here it is, Air Fryer Roast Cauliflower:

Ingredients: 1 Cauliflower separated into florets, few Broccoli florets, Pomegranate seeds, fresh chillies chopped, green/salad leaves, chopped coriander. For seasoning,  olive oil, paprika powder, chilli powder, cumin powder, salt, lemon juice. If desired, bread cubes can be added, which will turn crispy and light in the Air Fryer.

Make:

1. Soak Cauliflower and Broccoli florets in hot water for 5 minutes. Drain and add in all the seasoning ingredients. Toss well together and let is rest for 10 minutes. 

2. Transfer into an Air Fryer and roast on 170 to 175 deg for about 12 minutes. If using bread cubes,  add these now. Toss and roast again for 5 minutes.

3. On a serving platter, layout green/salad leaves. Place the roast florets on top. Sprinkle Pomegranate seeds, chillies and coriander on top. Serve with a fresh bowl of Mint & Coriander raita or similar. Enjoy!

Chilli Chickpeas Salad

Salad lunches are always a favourite! On busy weekdays when a nutritious lunch is especially important, a yummy mix of healthy ingredients is often the easiest and quickest. 

Here it is, my CHILLI CHICKPEAS SALAD:

Ingredients for 2 bowls: 400g cooked chickpeas (canned chickpeas are great to save time), 1 firm ripe avocado chopped, handful of cherry tomatoes, a small red capsicum chopped, shredded red cabbage, salad leaves like lettuce, rocket, spinach. For seasoning, salt, pepper and lemon juice.

Make:

1. In a pan, use a little olive oil and saute chilli flakes. Put in the cooked chickpeas, a little salt and roast mildly to coat in the chilli infused oil. Add in red capsicum and toss together (without cooking further).

2. Use a salad serving bowl to assemble the salad. Start by laying salad leaves and shredded cabbage.  Then top with chilli chickpeas and red capsicum. Add more leaves and top with avocado and cherry tomatoes. Sprinkle lemon juice, salt and pepper. Serve and enjoy!