Its been so long that I have blogged, feels like I never stopped though have been waiting to get back to blogging and feels so good to be back. I hope to blog atleast once in a while now.

Though having a baby changes everything am glad that it did not change my desire to cook and try new dishes, its even more fun now cooking for my daughter and how I can plan a meal in which I can please hers and my husbands taste buds. Luckily my daughter who is 2.5 years now loves her spices and she even enjoys cooking with me.

Today is one such dish which was easy and loved by all. I have been trying out Master Chef Tarla Dalal's recipe with great success. This is one of her recipe with just the addition of garlic, for me where there is methi there has to be garlic. Fry them ahead of time and then when time to serve I put them in the oven at 350 F for about 10 to 15 minutes.

Tarla Dalal's recipe: http://www.tarladalal.com/Aloo-Methi-Tikki-(kebabs-and-Tikkis-Recipes)-32728r

I love soups in winter and keep experiment with different soups. I love my soups to be pureed and very smooth while my hubby loves then with the vegetables still floating, OK that's how I call it the floating objects soup. So sometimes I leave half of it for him and puree the rest for myself, that way we both are happy. But this soup had to be pureed. I love this soup, it is a heavy soup and we could not have much, half a bowl compared to the other soups will be ok. We had it with some macaroni salad for dinner.

Ingredients
2 cups vegetable stock or water. (you can use veg bouillons if you like)
1/2 cup peas, frozen or fresh
1/2 onion, chopped,
1/2 inch ginger grated
1/4 tsp cardamom powder
1 tsp kasturi methi
red chili flakes to taste
salt to taste.

Method

1. Heat 1 tsp oil in a pan and add the onions. Cook till translucent.
   
2. Add the ginger and water and bring to a boil.
   
3. Add the peas and simmer for 10 minutes or till the peas are cooked.
   
4. Add the cardamom and turn of the heat.
   
5. Puree this mixture.
   
6. Put back on heat, add more water if required or boil to desired consistency.
   
7. Add chili flakes, salt and kasturi methi.
   
8. Serve hot or cold.
   

7th day of RM2

Check out what other members cooked today.

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    

Paneer or Indian Cottage Cheese, by now I would have told umpteen times how much I love paneer I can not have enough of it. Mom used to make paneer at least 2 times a week and if papa has gone on tour then paneer may be made every day too. I was a fussy eater as a kid but mama would add paneer in most dishes so that I would eat something at least. Oh I so love it. Even when I go visiting all my uncles and aunts know what to cook for me and I make no fuss. I wont eat any other dish prepared and only the paneer. And in restaurants thats the only dish I order. That's the love I have for paneer. So when Vandana announced the Paneer-A delicacy I can not be happier. Thanks to mom we make paneer in varied forms and there is so much to share wish I could share everything. But for now one of my favorites Methi Paneer, which is quick to prepare and I love it since there is no grinding involved.



I do not prefer to fry the paneer for trying to make it a little healthy. All my paneer dishes so not ask for frying the paneer. But if you prefer feel free to fry the paneer. Some cases you do need to have the paneer crisp, or browned I will then just shallow fry it in little oil, or bake them.

Serves 8
Ingredients
400 gms paneer, cut into cubes.
2 onions, chopped
1 tomato, peeled and chopped
1 cup fresh methi leaves, chopped
2 green chili, chopped
2 inch ginger, grated
1 tbsp garlic paste, or crushed well
1/4 cup sour Cream / or thick curds
1/2 cup milk, or more
1 tsp coriander powder
1 tsp red chili powder
1/4 tsp turmeric powder
1 tsp sugar
1 tsp chana masala, I also sometimes add King Khan Masala
salt to taste.
2 tsp oil

Method

1. Heat oil in a pan. Add the garlic, ginger and green chili's. Cook till the ginger starts turning brown.
   
2. Add the onions and cook till they are translucent.
   
3. Add the coriander powder, red chili powder, turmeric, sugar and Chana Masala/King Khan Masala. Cook for a minute till oil separates.
   
4. Add the tomato and cook till oil separates, About 5 minutes.
   
5. Add the methi and sour cream/thick curd.
   
6. Once the methi wilts, add the paneer, salt and milk. Boil and then simmer for 5 minutes.
   
7. Add more milk if you want more gravy. Serve hot with roti, naan, puri etc.
   

Note: The gravy easily drys up, just before serving add some water or milk for creamier gravy and give it a boil.

More Paneer recipes
Palak Paneer
Paneer Malai Tikka
Paneer Makhanwala
Achari Paneer

Ever Since I have been blogging, I am so delighted to find different cusines on different blogs, I have booked marked so many and hope I can get to try them all. Last week I got 2 try of the recipes and both were delicious.

Pooja's Methi Ni Kadhi
My husband and myself love Methi in every form so when I dropped on Pooja's Methi Ni Kadhi I had to try it and it was really good. I did make few changes, I made the yogurt kadhi like what we normally make and then added Methi Leaves to it. She has garlic, cinnamon and cloves to her kadhi which I did not add. Thank you Pooja for this recipe



Ingredients
1 cup Methi Leaves, chopped (Fenugreek leaves)
1 tsp mustard seeds
1 tsp Jeera seeds
a pinch hingh (Asafoetida)
1 and 1/2 cups curds (yogurt)
1 tbsp Besan (gram flour)
1 green chilli chopped
1 inch ginger grated
a pinch tumeric powder
1/4 tsp sugar
salt to taste
1 cup water
1 tbsp oil

Method

1. Heat oil in a pan. Add hing, mustard seeds and jeera.
   
2. Once the seeds splutter, add the methi.
   
3. While the methi cooks beat the curds.
   
4. Add besan, green chili, ginger, sugar and tumeric powder to the curds.
   
5. Reduce the heat to low once the is cooked.
   
6. Add the curd mixture to the methi with 1/4 cup water.
   
7. Once it boils server hot with rotis or rice.
   

Nupur's Pav Bhajji



After reading so much about Nupur's Pav Bhajji I had to try it, I was giving my husband a surprise birthday party last week and decided to make the pav bhajji. Everyone loved it and I had to quickly grab a bit before it got over to take a picture, I know I am missing the Pav and the onions in the picture that is due the the commotion at home during that time and I had to quickly take the picture before nothing was left. This will now always be my pav bhajji recipe that I will be making I might add about 1/4 cup of mixed vegetables (carrots, beans) the next time just to add more nutrients. Who would have ever thaught that cauliflower would do the trick, usually my pav bhajji was made with onions, tomatoes , mixed vegetables and lots of potatoes. Thank you Nupur for sharing such a wonderful recipe.

I did not make any change to Nupur's recipe except that I used "Badshah's Bombay Pav Bhajji Masala" instead of Everest. You can click on the link above for the original recipe.

The Sweetness of corn and bitterness of the methi, make them a perfect match, this dish very tasty, quick and easy to make since corn does not take to long to cook

This goes to the LiveSTRONG with A Taste of Yellow event hosted by Barbara of winosandfoodies.com



Ingredients

1 cup methi leaves (Fenugreek Leaves), washed and chopped
1 cup corn kernels, fresh or frozen
1/2 cup onion, chopped
1/4 cup tomato, chopped
2 garlic cloves, chopped
1 green chillies, chopped
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/4 cup milk or water
salt to taste
1 tbsp oil

Method

1. Heat oil in a pan, add the garlic, green chillies and onions and cook till the onions are translucent.
   
2. Add the coriander powder, red chili powder and turmeric powder. Cook for a minute.
   
3. Add the tomato and cook till the oil separates.
   
4. Add the methi leaves and cook till they wilt.
   
5. Add the corns, salt and milk and simmer till the corn is cooked.
   
6. Serve with paranthas, phulkas or roti's.
   

This is a pressure cooker rice by Tarla Dalal. Simple, easy and delicious.The sweetness of the corn and bitterness of methi make this a perfect combination. This is a meal you will enjoy after a tiring day of work. Quick to make and the best part not too many dishes to wash at the end.

This is my contribution to Meeta's "Monthly Mingle - One-Dish Dinners"




Ingredients

1 cup Basmati rice
2 to 4 peppercorns
12 mm. (1/2") piece cinnamon
2 cloves
2 green cardamom
1 green chilli, chopped
1 onion, sliced
1 cup fenugreek leaves (methi), chopped
1/2 cup sweet corn kernels
1/4 teaspoon turmeric powder (haldi)
1 tablespoon butter
1 tablespoon oil
salt to taste

Method

1. Wash the rice and keep aside.
   
2. Heat the butter and oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom, onion and green chilli and fry for some time.
   
3. Then add the fenugreek leaves, corn kernels and turmeric powder and stir for a few seconds.
   
4. Put 2 cups of water and let it boil.
   
5. Finally, add the rice and 2 cups of hot water along with salt and perssure cook for 2 whistle. Allow the steam to escape before opening.
   
6. Serve with yogurt and pickle.
   

Methi Channa

1 cup Black Channa
1 cup fresh Methi leaves
1 onion chopped
1 small tomato chopped
1 tsp garlic paste
1 tsp ginger paste
1 tsp green chilli chopped
¼ tsp turmeric powder
½ tsp red chilli powder
1 tsp coriander powder
1” cinnamon stick
2 cloves
2 green cardamoms
1 bay leaf
milk
salt to taste
oil

Method

1. Soak black channa in 3 cups water overnight.
   
2. Wash black channa and boil it in a cooker along with salt, cinnamon sticks cardamoms and bay leaf till done and strain.
   
3. Heat oil in a kadai, add garlic, ginger, green chillies and onions.
   
4. Cook onions till they are translucent.
   
5. Add turmeric, red chilli and coriander powder. Cook for one minute.
   
6. Add the chopped tomatoes and cook till oil separates.
   
7. Add the methi leaves and cook for 5 minutes on medium high heat.
   
8. Add the cooked Black Channa.
   
9. Add salt to taste.
   
10. Add milk till a thick gravy consistence. Boil and simmer for 5 mins.
    
11. Serve hot with Bathuras.
    

Instant Bhatura

1 cup All Purpose Flour (Maida)
1 tbsp chopped coriander leaves
1 tsp ajwain
salt to taste
Club Soda

Method

1. Mix flour,coriander leaves,ajwain and salt.
   
2. Knead into a soft dough with Club Soda.
   
3. Roll into large lemon sized balls.
   
4. Roll out each ball into an oval shape using a few drops of oil on each side to prevent from sticking.
   
5. Deep fry & see it swell up into bhaturas!