Cottage Cheese and Peas in Savory Tomato Sauce With Potato Puffs (Muttar Paneer with Aloo Kachori)

HAPPY THANKSGIVING, Everybody!!:)

I'm Thankful for my family, 

for they love and cheer me unconditionally,

Sisters that are forever friends and,

friends with whom my family extends,

Husband is kind and caring too,

life with him seems like a dream and so untrue,

With a Son in our life my family is complete,

a feeling that can not be beat! 

How was everybodys Thanksgiving? We dont celebrate it in India...but I feel it is nice to say "Thanks" to the people whom you appreciate in you life. Apart form eating, drinking and having fun, I know what we all look forward to is a day of shopping!! This year I think that the stores have gone wild....they are starting their sale at Midnight!! Every year it seems like they move the clock back an hour! LOL!!

Today I made Cottage Cheese and Peas in Savory Tomato Sauce with Potato Puffs! That turned out way better than I had expected. And it was quick too! Thats the best part:)) Cottage cheese with peas in savory tomato sauce has a rich and creamy texture because of milk and cashews. Cashews can be substituted with sesame seeds if needed. Puffs are filled with potatoes and have a flaky crunchy crust. Puffs can also be made for breakfast.

Cottage Cheese with Peas in Savory Tomato Sauce: (Muttar Paneer with Aloo Kachori)

Serves: 4
Cooking Time: 30 mins

Ingredients:
1 Cup Cottage Cheese cut in 1/2" cubes
1/2 Cup Peas
2 tbsp Tomato Paste
8-10 pcs of Cashew ( or 2 tbsp of Sesame Seeds) soaked in 2 tbsp Milk
1 small Onion
1 clove of Garlic
1/2 inch Ginger
1 tbsp Oil
1/2 tsp Chilli Powder
1/2 tsp Garam Masala
1/4 tsp Turmeric (Haldi)
A Squirt of Secret Ingredient! HUSH!!
Salt to Taste

Method:

1. Soak Cashew for couple hours in warm Milk.
2. Blend soaked cashew along with the milk, onion, ginger, garlic, tomato paste, to a paste. Add water as needed.
3. In a Wok add oil. Saute Peas and Cottage Cheese for a minute.
4. Add paste. Stir and bring to boil.
5. Stir in turmeric, salt, chilli powder and garam masala.
6. Squirt of Secret Ingredient ...guess what?!! TOMATO KETCHUP....yes, you read it right!
7. Bring to boil. Garnish with chopped cilantro 
8. Serve hot with Indian bread(Naan), Bread, Rice or Potato Puffs(recipe below)

Potato Puffs:
Makes: 6
Cooking Time: 30 Mins.

Ingredients:
1 cup Whole Wheat Flour
1 cup Refined Wheat Flour (Maida)
1 tsp Baking Soda
1 tbsp Oil
Salt to taste

1. Knead dough adding water as needed and let it rest for 1/2 hr.

Potato Filling:
4-5 med Boiled Potatoes
2 Chopped Green Chillies
Salt to taste

1. Mash potatoes and salt and green chilies. Mix Well.

Oil for Frying.

1. Heat oil in a wok for frying
2. Divide the dough in 6 parts.
3. Roll one at a time in 4" diameter circle.
4. Fill it with a spoon full of potato filling 
5. Bring all the ends together and close the dough. Again forming a ball.
6. Roll in 4" circle
7. CAREFULLY add it in hot oil.
8. Turning once CAREFULLY until golden brown.
9. Serve hot with Muttar Paneer, Indian Pickle, or just ketch up...its yummy:)

Rasam Vada (Spicy Soup with Savory Donuts)

Hi Everybody,

Here's to the second week of my blog! And many more to come.
How was everybody's weekend? We had a crazy week. But crazy is good! My husband even treated me to a day full of shopping. Actually, 2 days!! Which in guy language is a year! Isnt that true ladies?:))
The weather had been crazy in Michigan, it had been raining cats and dogs on Monday. When it rains it reminds me of Bombay and makes me want to eat fried things. It just makes them taste so much better. And Spicy Soup (as my Very Dear Friend calls it) is like a cherry on top! And it snowed! I love snow only when I'm in comfort of my warm, cozy house cuddled in my super soft throw ( thank you, Costco!:)), a hot cocoa and a good book! Now, that feels like a distant memory when I did that....once your are parents, you have to give up on some things....that includes a moment of peace, but hey its all worth it! :D

So, back to my Spicy Soup, is actually a comfort food in India. Its really good when you are down with a cold. Another reason for me to make it! We all have been under the weather this past week and this just woke us up:)) Much needed comfort!

Since there are so many Dals (Lentils) in this recipe I thought of creating a Glossary for it. Hope this makes it easier:/ You can always contact me if you have any questions regarding the recipes.

 RASAM:
Serves: 4
Prep Time: 30 mins (to be done a day in advance)
Cooking Time: 45 mins

Masala:
2 tsp Coriander Seeds
2 tsp Toor Daal
3 tsp Grated Dry Coconut (unsweetened)
1/4 tsp Cumin
1/4 tsp Black Pepper Seeds
5-6 Dry Red Chillies
1 tsp Ghee (Clarified Butter)

Method:

1. Add 1 tsp of Ghee (Clarified Butter) in a small pan.
2. Add above ingredients and sautee just until golden brown. Add coconut at the very last. It browns fairly easily.
3. Let cool. Grind till smooth paste, add water as needed.

Curry:
1/4 cup Toor Daal
2 med Tomatoes (1/2 Chopped, Keep aside)
1/2 tbsp Tamarind Pulp
1/4 tsp Turmeric Powder
1/4 tsp Asafoetida (Hing)
1/2 tsp Mustard Seeds
1 tsp Ghee (Clarified Butter) 
Salt to taste
Coriander Leaves For Garnish
Seasoning: 1 tsp Ghee + 1/2 tsp Mustard Seeds + Asafoetida

Method:

1. Soak Daal for atleast 3-4 hrs. Boil till mushed up.
2. Soak Tomatoes in hot water to skin them. Blend.
3. In a pan add crushed tomatoes, Salt, Asafoetida (hing), above Masala Paste, Cooked Daal and bring to boil.
4. Once done add Coriander leaves , Chopped tomatoes, 
5. Season. (Heat Ghee in small  pan once shimmery add Mustard Seeds, be very careful when doing this. Mustard seeds pop all over with added to hot oil.)

 Asafoetida (Hing)

Vada:
1 cup Urad Daal (Soaked Overnight)
2-3 Green Chillies
1 tsp Cumin Seeds
1 tbsp Dry Coconut Unsweetened
Oil For Frying
Salt to Taste

Method:

1. Strain Daal. Keep aside in strainer for couple minutes to drain all excess water.
2. Add Daal, Green Chillies, Coconut to Blender and grind to smooth paste. Add little water as needed. But, be careful not to add too much.
3. Add Cumin and Salt
4. Heat Oil for frying in a pan. Add a small spoonful at a time. Carefully.
5. Fry until golden brown on both sides.
6. Serve hot with rasam. Enjoy.

 TIP: Dip spoon in water first for easy release.
          You can also use donut maker.
          Puffs up better when given a day for batter to ferment.

A Stroll Down Memory Lane!

I thought why not start my blog with a bang and what better the recreating childhood memories. I'm talking about when a hot spoonful of delicious goodness of love would just melt your heart. And give you the warm summer hug....even in winter! And we know winter in Michigan! Yes, that thing, Im talking about that.

I can hardly resist tasting any thing I make. So does my husband, believe it or not he likes my cooking...now if you were to ask my son, that would be a different story.;) But, when I cooked this for the first time I just couldnt get myself to grab that spoon and dip it in there. I kept thinking "What if it is not like what Aai(mother) made?" I just didnt want to tarnish the sweet, wonderful, awesome memory of me eating a bowl full of this on a kinda cool raining afternoon..and when I say rainy...I mean Bombay rains. Google it!
So I waited and waited until my husband got home. For him to try and tell me "Its good. Try it!" Then came dinner time and I had to try...so I did, keeping my fingers crossed. And what do you know.... it was good...rather amazing if I say so myself!:))

So, here Im opening my blog with the very same recipe. And I challenge you to not like it:) I cant believe how easy it is! 

Bombay Chicken Curry:
Serves: 4
Cook Time: 30-45 mins

For Masala: 
4 med Chopped Onion
1 cup Dry Unsweetened Coconut
1 Tsp Ground Black Pepper
8-10 Cloves of Garlic
1/2 inch Ginger

Salt to taste

Method:
1. In a wok saute onions, ginger, garlic, black pepper, salt in 1tsp of Oil. The onion need to be really browned.
2. Add coconut. Keep stirring they roast really fast. Once all done, let it cool.
3. Put it in blender and make a smooth paste. Add a little water if needed. Something like coffee grinder works best! 
This makes a good amount (1 cup) we only need 7 tablespoons for the curry recipe below. It can be stored in refrigerator for couples of weeks and can be used in other dishes as well.

For Curry:
2 Chicken breasts cut in small pieces
1 tsp Oil
1 Small Onion Chopped
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Garam Masala Powder
1 tsp Lemon Juice
7 tbsp Masala (recipe above)
Salt to taste

Method:
1. In a Pressure Cooker or a Pan add oil and saute onions.
2. Add Chicken, Turmeric, Red Chilli, Garam Masala, Salt, Masala, brown chicken a little bit then add water about 2 cups add more if you need more curry.
3. If using cooker cook for 3 whistles or about 20-25 mins. In a pan cook till chicken is tender.
4. Add lemon juice
5. Garnish with chopped Coriander leaves.
6. Serve hot with Naan/ Rice/ Bread/ Neer Dosa(Recipe to Follow.)

Coming SOON!

Watch out for new Blog! Like there are not enough blogs on the internet. But this one is different.
It is a journey through 40 recipes in 40 weeks. With a full time job, a 2yr old and a husband.! Its going to be fun!