Paneer Skewers

 These skewers are easy to make and a great hit with both adults and kids alike !

Ingredients:

Paneer cubes - 500 gms
Cherry tomatoes - 250 gms/ 1 small punnet
Capsicums - 2 medium, cubed
Yogurt - 4 tbspn
Ginger and Garlic paste - 1 tbsp
Shan Tandoori powder - 2 tbsp
bamboo Skewers

Method:

Make a marinate with yogurt, ginger and garlic paste and tandoori powder. Add the paneer cubes to this and mix well. Let them marinade for atleast 1 hour, or overnight in the fridge if you have time.

Soak the bamboo skewers in a pan of cold water so they don't burn during the cooking process.

Skewer the marinated paneer cubes alternating with cubed capsicum and cherry tomatoes.

You can cook these skewers on a flat pan with little oil or on a grill. I chose to bake the skewers, I used a non stick pizza tray and sprayed it with oil before lining it with the paneer skewers.

Bake for 15 minutes in 180 degrees in a preheated oven, these cook pretty quick so keep checking for doneness, turning once mid point to cook the skewers evenly.

Serve with mint chutney.

Kachi Haldi ki Sabzi (Fresh Turmeric Curry)

Turmeric is one of the key spices used in Indian cooking, besides giving the dish a vibrant golden hue, turmeric is also well known for its medicinal properties - it's an antioxidant and is also known to have anti-inflammatory effects. The benefits are many and we find raw turmeric in abundance here in wet market and supermarkets in Singapore. I wanted to give it a try to incorporate this spice in its raw form and experimented with this favorite dish of Rajasthan, India. Happy to say, it is a dish worth repeating!

Ingredients:

Kachi Haldi (Fresh Turmeric) - 300 gms

Peas - 1 cup

Yogurt - 2 cups

Tomatoes - 3 

Ginger and garlic paste - 1 tsp

Green Chilies - 4

Clove powder - 1/4 tsp

Black pepper powder - 1/4 tsp

Cinnamon powder - 1 pinch

Coriander powder - 1 tablespoon

Cumin Powder - 1 tablespoon

Hing or Asafetida - 1 pinch

Anise seed powder -1/4 spoon

Ghee or oil - 4 tablespoon.

Salt to taste

Method:

Wash, peel and grate the haldi. Take ghee/oil in a pan and fry the grated haldi. Fry the haldi well to kill the bitter taste of the fresh haldi.

Make a paste with chopped tomatoes, ginger and green chilies to this.

Add the spice powders- cloves, cumin, coriander, anise seed, cinnamon, pepper, hing to the yogurt and whisk.

Fry the peas and keep in a bowl.

Once all the preparation is done, the next step is to bring all these flavors and ingredients together.

Heat a tablespoon of ghee in a pan. Add the tomato paste to it and stir fry until the ghee separates from the paste. Add fried peas and the grated fried haldi. Mix together and now add the yogurt and spice mix, stirring constantly until the curry comes to a boil. Cover and cook for another 5-7 minutes, stirring now and then. 

Garnish with fresh coriander leaves and serve with chapati or rice or any bread of your choice.

Besan Ke Gatte (Gram flour dumplings in yogurt sauce)

This is a personal favorite and was a big hit at a recent lunch that I had for some girl friends. This dish originates from Rajasthan in India and has many variations. Rajasthan is a land of royal palaces and sand dunes. Hot days and cold nights, with a rich vibrant history and fabulous food!

For those of you who are familiar with making gnocchi, the first half of the recipe uses the same method of broiling the dumplings in boiling water.

Ingredients:
For the Gatte:
Besan (Gram Flour)      - 1Cup
Oil                                - 1tbsp
Baking powder             - 1/4 tsp
salt to taste
Water to make dough

Sauce:
Besan                     - 1 tbsp
Yogurt                   - 1 Cup
Oil                         - 2 tbsp
Turmeric powder   - 1tsp
Corriander powder - 1tsp
Cumin powder       - 1tsp
Red Chilli powder  -1tsp (optional)
Curry leaves          - 10 leaves
Ginger Garlic paste - 1 tbsp
Tomato paste         - 1 tbsp
Chopped Cilantro to garnish - 1 tbsp
Salt to taste

Method:
Gatte:
Mix the gram flour, baking powder, oil and salt together. Add water to make a stiff but pliable dough. Divide the dough into four equal parts and make sausage like cylinders out of each of these. Use a drop of oil on your hands while rolling if the dough sticks to your hands.

Seperately, fill a deep pan half with water, and bring to a boil. Add the cylinders of gram flour into the water gently and simmer uncovered for about 15 minutes on a medium flame. The cooked Gatte will float on top, remove them gently with a slotted spoon and set aside to cool. When cool, chop the gatte into small pieces.

Sauce:
Heat oil in a pan. Add curry leaves, turmeric powder, cumin powder, salt, chili powder, ginger garlic paste and stir fry for a minute. Add tomato paste and cook for another couple of minutes. Whisk the yogurt and gram flour together, add water if you like the sauce thin. Pour this into the pan and keep stirring this until it starts to boil.

Add the gatte into the sauce and simmer coverd over a low flame for about ten minutes. You can adjust the thickness of the sauce by adding more water if the sauce is too thick for your liking. Garnish with chopped cilantro leaves.

This recipe is served with steamed rice or any indian bread like puris, naan, chapati etc. Enjoy :-))

Rai wala Kaddu (Pumpkin with mustard)

This recipe is from Himachal Pradesh, in the Northern India. Its a family favorite and is a great accompaniment to any meal. Traditionally it is served with fresh steamed rice but I have always marvelled at its versatility. I have used this recipe as a dip with Pita chips or even smeared over a piece of toast. Truly delish!!

Ingredients

Yellow pumpkin - 2 cups (peeled and diced)
Plain yogurt        - 1cup
Oil                     - 2tbsp
Mustard powder - 1tsp
Turmeric powder - 1tsp
coriander powder - 1tsp
cumin powder       -1tsp
Green chili           - 1tsp (chopped finely, optional)
Cilantro                - 2 tbsp (chopped finely, to garnish)
Salt to taste

Method:

Heat the oil in a pan, add the turmeric, coriander and cumin powder (keep the flame low at this stage as it is easy to burn the spices). To this add the diced pumpkin and salt. Mix well, cover and cook on a gentle flame until the pumpkin is soft and mushy. Switch off the flame and let the pumpkin rest for at least 30 minutes at this stage. Once cool, add whisked yogurt to the pumpkin along with chopped green chilies and the mustard powder. Mix well and garnish with the chopped cilantro. Serve at room temperature or cold.