Spaghetti Squash

I haven't bought Spaghetti Squash before. One of my friend gave it to me and I really liked it. This is an easy recipe with few Indian spices. Enjoy!

Ingredients

Spaghetti squash - 1

Butter - 2 tsp

Oil - 1 tsp

Onion - 1/2 chopped

Green chili - 3-4 

Garlic paste - 1 tsp

Ginger paste 1 tsp

Cumin seeds - 1 tsp

Salt

Curry leaves

Cilantro leaves

Method

Heat the oven to 350°F.  Cut the squash into halves and remove the seeds. Place the squash in a baking sheet, and bake until strands of flesh separate easily (about an hour). Use a fork to rake the cooked squash flesh into strands.

Heat the oil and butter in a pan over medium heat. Add the mustard and cumin seeds and add the chopped onions when the cumin seeds splutter. Add the curry leaves and fry the onion until they are translucent and add the garlic and ginger paste now and dry for 2-3 minutes. Add the squash and salt and continue to cook by tossing for another 4-5 minutes. Garnish with Cilantro leaves!

Chilli Parotta

Chilli Parotta is a popular dish served in restaurants in Tamil Nadu, India.  You can use the leftover Parottas and turn it into a scrumptious dish. Chilli Parotta is usually served with raitha in restaurants.  Enjoy!

Ingredients

Parathas (Frozen) - 4

Onion - 1 big

Green chillies - 3-4

Tomato - 1 

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Garam masala - 3/4 tsp

Salt

Curry leaves

Cilantro leaves

 

Method

Heat 2-3 tbsp oil in a pan and add some mustard seeds and urad dhal. When mustard seeds splutter, add the chopped onions, green chillies and curry leaves.  When the onion become translucent, add ginger and garlic paste and fry for 3 minutes.  Add the chopped tomatoes and the spices and salt and saute the mixture till the onion and tomato blend well with the spices.

Cook the parathas and cut into bite size pieces.  Add the paratha pieces  to the onion - tomato mixture. Mix the ingredients until the parathas are well coated with the spices.

Garnish the chilli parotta with Cilantro. Enjoy!

Optional : You can add an egg towards the end.

Masala Vadai (Lentil Fritters)

Masala Vadai (Lentil Fritters) is a popular South Indian snack.  It is available in all the hotels and road side shops in TamilNadu, India. Here is a simple recipe for a crispy and crunchy masala vadai. Masala vadai is served with coconut chutney and a cup of masala chai. Enjoy!

Ingredients

Bengal gram (Channa dhal) - 2 cups
Onion - 1
Curry leaves
Mint leaves
Cilantro leaves
Salt

 To grind

Green Chillies - 4-5
Fennel seeds - 11/2 tsp
Garlic - 5 pods
Ginger

Method

Soak the Bengal gram (Channa dhal) for 3-4 hours.  Grind the green chillies, fennel seeds, garlic and ginger and keep it aside.  

Drain the water completely from the Channa dhal and grind them coarsely. You can leave some whole channa dhal in the mixture. Add the chopped onions, cilantro leaves, curry leaves and the ground chilli mixture to the ground dhal.  

Make small balls and shape the balls as small patties and fry them in the oil and let the Vadai cooks on medium heat.

Drain the Vadais using a paper towel and serve the Vadais with coconut chutney. Enjoy!

Note : Soak the dhal for at least 3-4 hours. You don't need to add any water. If you feel that the dough is watery, you can add a teaspoon of rice flour. 

Vazhaipoo Vadai (Banana Flower Fritters)

Vazhaipoo Vadai (Banana Flower Fritters) is a popular snack in South India. It is made with bengal gram and banana flowers and the addition of the banana flower enhances the taste of the snack. The only drawback is cleaning the banana flower is a time consuming process. Enjoy!

Ingredients

Channa Dhal - 1 cup

Banana Flower 1 cup (Cleaned and Chopped)

Cumin seeds - 1/2 tsp

Fennel seeds - 1/2 tsp

Onion - 1 medium

Green Chillies - 3-4

Ginger (crushed) - 1/2 tsp

Curry leaves

Cilantro leaves

Salt

Method 

Soak Channa dhal for 3-4 hours. Drain the water completely and grind coarsely. Combine the rest of the ingredients to the dhal and form a thick dough.

Make small patties from the dough.

Deep fry the patties in oil. Enjoy!

Kadai Paneer

 
Kadai Paneer is a delicious side dish for Indian breads made with Paneer (Cottage Cheese) and colorful bell peppers cooked in a spicy tomato gravy.  Enjoy!

Ingredients

Paneer (Fried) - 1 cup
Onion - 1 big
Tomatoes - 2
Green Pepper - 1
Red Pepper - 1
Green chillies - 3
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Coriander seeds (crushed) - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala - 3/4 tsp
Salt
Curry leaves
Cilantro leaves

Method

Heat 3-4 tbsp of oil in a pan and add the crushed coriander seeds and fry for half a minute.  Add the onions, green chillies and curry leaves and fry the onions for 2-3 minutes. When the onions become transparent, add ginger and garlic paste and fry for 2 minutes. Add the chopped tomatoes, salt, turmeric powder, chilli powder, coriander powder and cumin powder and let the onion/tomato mixture blend well and the oil separates from the gravy.

Add the Green and Red peppers and let them cook for 5 minutes.  Add the Paneer and add garam masala.  Let the masala coat the paneer and let the gravy thickens.

Garnish the dish with Cilantro leaves. Enjoy!

Mutter Paneer

 

Mutter Paneer is a popular North Indian curry made with mutter (peas) and paneer (cottage cheese). This is considered as a special side dish in Indian restaurants. Mutter Paneer goes well with Indian breads (Naan, Chapathis, Pooris, Parathas). Enjoy!

Ingredients

Fried Paneer cubes - 1 cup

Green peas - 1 cup

Onion - 1big

Green Chillies - 3-4

Tomato - 1 big

Garlic paste - 1 tsp

Ginger paste - 1 tsp

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Garam Masala - 3/4 tsp

Cinnamon - 1 inch

Cloves - 3
Cardamom - 2
Cumin seeds - 1 tsp

Curd - 1/2 cup

Salt

Curry leaves

Cilantro leaves

Bay leaf

Method

Heat 3-4 tbspns of Oil in a pan.  Add cumin seeds, bay leaves, cinnamon, cloves and cardamom.  When the cumin seeds splutter, add the onion, green chillies and curry leaves.  When the onion becomes golden brown, add the ginger and garlic paste and fry the mixture for 2-3 minutes.  

 Add the chopped tomatoes and add turmeric powder, chilli powder, coriander powder and Garam masala. Fry the onion-tomato mixture until the oil separates.  Add the peas and salt and let the peas become tender.  Add the cubed Paneer and the curd and cover the pan and let it cook for 3-5 minutes.

Garnish the dish with Cilantro leaves. Enjoy!

Banana Flower Stir Fry (Vazhaipoo Poriyal)

Banana Flower is used as a vegetable in stir-fry, cooked in soups, curries and fried foods in Southern Asia.  Cleaning the flower is a time consuming task.  But, the effort outweighs the taste and the immense medicinal benefits.  Once the flower is cleaned, the cooking part is simple.  Enjoy!

Ingredients

Banana Flower (cleaned) - 1
Onion - 1 medium
Green Chillies (or Red) - 4-5
Curry leaves
Coconut - 3-4 tbsn
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Sambar powder - 1/2 tsp
Salt

 Cleaning

Apply some oil on both hands before cleaning and this prevents your finger nails turning black.  Separate and collect all the edible part by removing the petals one by one.

 

You will see a plastic textured petal and a hard stamen. You have to remove both as shown in the picture below.  When you reach the middle part of the flower, you don't have to remove them as they become soft.  Wash the edible flowers in water and chop them into small pieces.

Method

Heat 3 tbsp of oil in a pan.  Add the cumin seeds and when they splutter, add the onions, green chillies and curry leaves.  When the onion becomes translucent, add the Banana Flower, salt, turmeric powder, sambar powder and cook it on medium heat (10-15 minutes).

 

Keep stirring and let the flower cook well.  When the mixture becomes dry, add the shredded coconut and mix well.  Garnish the dish with Cilantro. Enjoy!

Mushroom Fry

I like mushrooms and this is an easy recipe.   Mushroom Fry goes well with Fried rice or any rice dish.  It tastes well with Indian breads like Parottas, Chappathis, or Naans.  The original recipe is from Vahrehvah.com with some modifications.

Ingredients

Mushroom - 1 pound
Onion - 1
Tomato - 1
Green Chillies - 3
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Salt
Lemon - 1/2
Curry leaves
Cilantro

Method

Heat 3 tbsps of oil in a pan and add the cumin seeds. When the cumin seeds splutter, add the chopped onions, green chillies and curry leaves.  When the onions are translucent, add the garlic and ginger paste and fry for 2-3 minutes.  Add the chopped tomato, salt and turmeric powder.  Fry the onion and tomato mixture until the tomatoes are cooked well.  

Add the mushrooms, chilli powder, cumin powder, coriander powder and let the mushroom cook in the onion-tomato mixture with the spices.  Add the garam masala and mix well and let the gravy becomes dry.  Garnish the mushroom fry with lemon juice and Cilantro leaves. Enjoy!

Mushroom Biriyani

 

Biriyani is a popular Indian rice dish and mushroom biriyani is no exception.  If you like Mushroom, then you will definitely like this rice dish.   Basmati rice is cooked in a mixture of Onion, tomatoes and mushroom blended with Indian spices.  You can adjust the quantity of spices according to your taste.  Enjoy! 

Ingredients

Basmati rice - 2 cups
Mushroom - 1 pound
Onion - 1 Big
Tomatoes - 2
Green chillies - 4
Butter - 4 tbsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Yogurt - 1/4 cup
Cilantro leaves
Mint
Salt

Biriyani Spices

Cinnamon - 3
Cardamom - 5
Big Black Cardamom - 2
Star Kist - 2
Cloves -4
Bay leaves - 3

Method

Grind all the ingredients under Biriyani Spices into a fine powder and set it aside.  Soak the Basumati rice for 15-20 minutes.

In a pan, heat the butter and when the butter melts, add the chopped onions, green chillies, mint and cilantro leaves.  Add the ground biriyani spices and saute the onions for 2-3 minutes.  Add the garlic and ginger paste and saute until the onion becomes translucent.  Add the chopped tomatoes, salt and the spices.  Let the onion and tomato mixture blend well.  Add the mushrooms now and let the mushroom cook half-way.

 
Set the flame to medium and add the rice and stir until the rice is coated with the onion-tomato mixture.  Add the Yogurt and water (about 4 cups). Add more salt if required and mix well.  Cover the pan with a lid and let the rice cook well.

Switch off the stove when the liquid is absorbed by rice and the rice is cooked.

Enjoy!

Aloo-Gobi (Cauliflower with Potatoes)

Aloo Gobi is a delicious dish made with Cauliflower (Gobi), Potatoes (Aloo) and a blend of Indian spices.  This can be served with Indian breads like Parathas, Naan, Puris or as a side dish to Rice. Tip - If you don't like your food spicy, you can cut down the quantity of spices.  Enjoy!

Ingredients

Cauliflower florets - 2 cups

Potato - 1 

Onion - 1

Tomato - 1

Green chillies - 3-4

Garlic paste - 1 tsp

Ginger paste - 1 tsp

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Garam masala - 1 tsp

Cumin seeds - 1 tsp

Curry leaves

Cilantro leaves

Method

Boil the potato and cut into cubes and set it aside.

Heat 3 tbsp of oil in a pan.  Add 1/2 tsp of mustard seeds, 1/2 tsp of Urad dhal and cumin seeds.  When the mustard and cumin seeds splutter, add the chopped onions, green chillies and curry leaves.  When the onion becomes translucent, add the ginger and garlic paste and fry for 2-3 minutes.  

Add the chopped tomatoes and let the onion and tomato mixture blend well.  Add salt and spices and fry for 2-3 minutes.  Add the cauliflower and cover the pan with a lid. When the cauliflower is cooked, add the potatoes.  Keep stirring until the potatoes be covered with the spices.  Let the Cauliflower and Potatoes are mixed well with the spices.  Garnish the dish with Cilantro.

You can serve the dish with Chapathis or any rice dish. Enjoy!