Posts filed under ‘Garam masala’

Garam Masala spiced Palak Paneer Timbale

A Timbale is a baked savory custard like dish usually made with meat, cheese, vegetables and eggs. Pasta or rice is sometimes added to the creamy mixture too. This elegant dish can be made almost with any vegetable.

There is a Light up your Diwali contest going on at The Urban spice. We have to create recipes with Spinach ,Egg , Brown Rice, Khoya or Oats as the core ingredient.

I thought of a Spinach Timable which has been on my mind for a while. Currently I am in a ‘fusion food’ creative mode and so the Spinach Timbale turned into a Garam Masala spiced Palak Paneer Timbale :).Two core ingredients Spinach and Eggs are incorporated in this recipe! So,this recipe has been created for The Urban Spice and KitchenAid India Diwali Contest.

Timbale

Instead of using any Pasta or Rice I preferred using Ragi/Nagli Rava. You can swap this with Semolina or any Millet if you like.

To add a little crunch and flavour, add some finely julienned Ginger as a garnish along with a garlic-Red Chilly flavoured  (Tadka) . A simple Kachumber kind of salad served on the side along with the soft creamy Timbale makes for a hearty meal, using day to day ingredients-The humble Palak Paneer Sabji  in gourmet avatar! It was super tasty as it is, but you can also serve this with a Tomato gravy if you like. These can be made ahead and baked just when you want to serve them.

Here’s the recipe for my Garam Masala Spiced Palak Paneer Timbale

Serves 2

Ingredients

For the Timbale

1 Tbsp Butter

1 onion, finely chopped

½ tsp garlic paste

½  tsp ginger paste

1 green chilly finely chopped

½-1 tsp Garam Masala

¼ Cup Ragi Rava, soaked in water for 5 minutes

½ Cup Spinach Puree

½ Cup grated or crumbled Paneer

1 egg

2 Tbsp fresh cream (I used Amul)

1 small pinch sugar

Handful of coriander leaves, chopped

Salt to taste

For the Garnish

2-3 Tbsp oil

1 inch Ginger piece,finely julienned

1 tsp Cumin seeds

¼ tsp Asafoetida

2-3 Garlic cloves,sliced

½ fresh Red Chilly sliced

For the Salad/Kachumbar

1 onion, sliced

1 Tomato, sliced lengthwise

A few cabbage shreds

1 Cucumber, sliced lengthwise

Salt and Red chilli powder to taste

1/2 tsp lime juice

Few sprigs of fresh coriander

Method

To make the Timbale

Preheat the oven to 190 degree celcius.

Grease two 175ml/ ¾ Cup Ramekins.

Line the base with a parchment paper and grease the paper.

In a pan heat the butter. Add the onion and the ginger garlic paste.

Saute for 1-2 minutes and then add the green chilly, Garam masala.

Saute for a few seconds and then add the Ragi Rava

Mix properly. Take off the heat.

Add the Spinach puree, Paneer,fresh coriander, Cream,salt and sugar.

Mix well and let the mixture cool a bit.

Whisk the egg and add this to the Spinach mixture.

Spoon the spinach mixture into the ramekins and place in a deep baking tray with tall sides.

Add hot water to the baking tray to come halfway up the sides of the ramekins.

Bake for  about 40-45 minutes till just set. (Insert a tester and check if it comes out clean)

Invert onto a plate and peel off the paper.

Serve Hot garnished with the fried Ginger and the Garlic-Chilly oil and the salad on the side.

For the garnish

Heat the oil in a very small pan.

Add the Ginger and fry till crisp.Take it out of the oil and drain on a paper towel.

In the same oil, add the cumin seeds and the Asafoetida.

Add the garlic and fry till golden.

Take off the heat and add the sliced Red chilly

For the Salad/Kachumbar

Mix all the ingredients and serve.

November 27, 2015 at 1:38 pm 1 comment

Raw Banana cutlets and Mix Friut Chutney for The 4 Velveteers!

I received a bag full of home-grown green/raw bananas from my mother’s backyard last week. I have never actually cooked anything with raw banana. My recipe search led me to this wonderful Raw banana and peas cutlet recipe from Sanjeev Kapoor.

These sinful cutlets made with cooked Raw banana, Green peas and a handful of spices make a very good party starter or a tea tine snack. It does not require any binding and are very easy to shape and fry. I tried a shallow fried version but the original deep fried version tastes better. The cutlets were crisp and crunchy and the raw banana-peas was a super hit ‘made-for each other’ combo. It is a keeper recipe and I am going to make it whenever I can lay my hands on raw bananas, even if it means some sinful-deep fried indulgence!

I made a few changes to the original recipe in the proportions of the ingredients to suit our taste.

I serve the Raw banana and peas cutlet along with a Mix fruit chutney (recipe follows) here for the 4- Velveteers challenge for August.

The 4 Velveteers  (started by Pamela, Aparna, Asha, and Alessio) is ‘A food bloggers monthly event spanning the 7 seas. Different cultures,different palates, different backgrounds are the best spices to excite our palates

I joined the group this month and the lovely Asha of Forkspoonknife challenged us to create a savory dish where fruit(s) play the lead role!

Here’s the recipe for the Raw banana and peas cutlet:

Ingredients:

7-8 green/raw bananas peeled, cubed and pressure cooked till soft

~3/4th cup green peas boiled and mashed

4-5 green chillies finely chopped

½ tsp Red chilli powder

½ tsp Amchur (Raw Mango) powder

1 tsp Garam Masala powder

1/2 tsp grated fresh ginger

Few sprigs coriander leaves, cleaned washed and finely chopped

A pinch of Asafoetida

Salt to taste

Oil for deep frying

 Method:

Mash the cooked green bananas.

Take the mashed banana and mashed peas in a mixing bowl.

Add all other ingredients except the oil.

Mix well.

Shape the mixture into round or heart shape cutlets.

Heat oil in a wok.

Deep fry the cutlets till golden brown.

Drain on an absorbent paper.

Serve hot with mix fruit chutney or any sauce of your choice.

 Mix fruit Chutney:

This mix fruit chutney was made in an attempt to save the fruits lurking in the fridge which were threatening to rot.

I have used up whatever fruits were available balancing the sweet and sour taste. I knew this would not have passed up as a jam, So to make it more flavourful I added some red chilli powder ,other spices and some refreshing mint leaves. The result was a fabulous Sweet-sour and spicy chutney which can be used as a dip for almost anything. I also had it as a substitute to tamarind chutney in pani puri!

Recipe for Mix fruit chutney:

Ingredients:

2 Golden delicious apples peeled and chopped

4-5 red plums chopped

3-4 canned pineapple rings chopped

5-6 dried figs chopped

5-6 dried apricots chopped

~ 2 candied Indian Gooseberries (Amla)

4-5 dried pitted prunes chopped

1/4th cup raisins

3/4 cup dates (Khajur) chopped

2-3 tsp Red chilli powder

2 tsp Garam Masala

1 tsp Black pepper powder

1 tsp Chaat masala

2tbsp apple cider vinegar

½ cup mint leaves chopped

Salt to taste

 Method:

Mix all the fruits fresh as well as dried in a deep pan along with ~1/2 cup of water.

Cook on low heat for 15-20 minutes, stirring in between and adjusting the water as required.

Add the spices, salt and vinegar and cook for another 15- 20 minutes or till all the fruits are mushy and cooked.

Set aside to cool.

Run in a blender along with the mint leaves to a smooth chutney consistency.

Serve with cutlets or chips, puris, crackers or crudities or use as a breadspread!

This chutney refrigerates well for about 1 week.

 

Please also checkout what the other Velveteers have created:

Aparna : Eggless Vegetable- Nut Loaf with a sweet and spicy Mango Jalapeno sauce

Pamela: Green Papaya Curry

Ken : Skillet Roasted Sweet n Sour Pork

August 22, 2010 at 8:17 pm 19 comments

Lasooni Methi

Lasooni Methi-a treat for garlic lovers & Methi (fenugreek) lovers. I first had it at one of our favorite local restaurants. Every time we dine there now we ask for Lasooni Methi with gravy (In India most of the curries will have a gravy and without gravy versions, including some Chinese dishes).

Fresh Methi leaves cooked in more onion-less tomato gravy and topped with generous amounts of chopped garlic ! My version of Lasooni Methi has more amount of Methi: less gravy; as against the restaurant version of more gravy: less methi.

Here’s how I made it:

 1 bunch Methi (fenugreek) cleaned, washed and chopped. (Add the tender stalks if you like)

2 large onions chopped

10-12 garlic cloves peeled and chopped

~ 2tbsp tomato puree

½ tsp Garam Masala

½-1 tsp Red chilli powder

¼ tsp sugar (or just a pinch)

½ tsp Cumin seeds

Salt to taste

~5-6 tsp Oil for the

1 tsp Ghee(clarified butter/optional)

Blanch the Methi leaves for ~ 4-5 minutes in as little water as possible along with some salt. Drain and keep aside. Don’t discard the water; it can be used for making rasam or soups.

Heat 1 tsp oil in a wok/ pan. Add ~ 2-3 chopped garlic cloves  and sauté till the onion turns a light brown color.

Cool and grind in a blender to a smooth paste (add 1-2 tsp water if required)

(to save time:alternatively you can directly grind the onion and garlic in the blender to a fine paste without first sautéing and then fry it in oil)

Heat 2-3 tsp oil +1 tsp ghee in the same wok. Add cumin seeds and add the onion paste. Fry well till the paste turns brown (~ 7-8 minutes)

Add the spice; red chilli powder, garam masala, turmeric powder and fry for 1 minute more.

Add the tomato puree. Cook for 1-2 minutes.

Add the blanched methi leaves.

Mix well. Add salt and pinch of sugar and mix again.

Add ~3/4th cup water and cook for 2 minutes more or till gravy turns to a slightly thick consistency.

Remove from stove top.

In a small pan heat remaining oil. Add the remaining chopped garlic and fry till light brown. (If you like spicy food you can add chopped green chillies to the oil too)

Add the fried garlic along with the oil to the Methi gravy.

Serve hot with Naan or Tandoori Roti.

Note 1This recipe demands a generous amount of oil for the tadka and tempering compared to my usual 2 tsp oil; but once in a while I don’t mind pleasing the palate . You can reduce the amount of oil used.

Note 2: For a rich gravy you can also add 2-3 cashenuts to the onions and then grind.

December 30, 2009 at 2:02 pm 15 comments

Methi Mutter Malai (Fenugreek- Green Peas curry)

Last weekend, we had some guests from Bangalore. We took them to a nearby winery- Sula wines, acres of vineyards on the backdrop of beautiful green hills! Serene Atmosphere! The best part about this winery is you can walk in whenever you want without prior permission. We were also taken on a tour of the manufacturing facility. I am not a ‘Wine person’ but I am an analytical Chemist by profession, so the tour was quite informative- the process of wine making, analysis of wines etc..

You can also indulge in ‘Wine tasting’ at the bar for which I wasn’t allowed since I had taken my little one along (he wasn’t allowed in the tasting area) He had no regrets. He was happy running around in the garden and the vineyards!

Our guests had dinner with us, so it had to be elaborate- Methi Mutter Malai , Alu Vadi (recipe coming up), Green Tomato chutney, Bell Pepper Salad along with some Rasam , Rotis and Lemon Rice.Methi Mutter Malai , Alu Vadi, Green Tomato chutney and Bell pepper salad were a hit.They even took down the recipes and have promised me that they will surely give it a shot!You do the same.

For Methi Mutter Malai you need:

½ bunch Methi leaves chopped

1 cup Fresh Mutter (Green peas) boiled

½ cup cashewnuts

3-4 green chillies

½ tsp Garam masala

2 garlic pods (optional)

¼ tsp white / black pepper powder

¼ tsp Cinnamon powder 

2tsp butter

½ tsp cumene seeds

½ tsp sugar

2 tbsp Malai (fresh cream)

Salt as per taste

mmm2jpg.jpg

Boil 1 cup water and add ¼ tsp salt. Add the chopped Methi leaves.Boil for 10 minutes and strain the leaves. This reduces the bitter taste of Methi, which doesn’t go well with this particular recipe. You can use the left over water for making Rasam/Dal or even for making chapatti doughGrind together Cashewnuts, Green chillies and garlic (optional).Add little water if required.In a pan (Kadai) take 2 tsp butter. Add the cumene seeds. Then add the cashewnut-chilly mixture.Add about 1 ½ cups water and boil it nicely stirring in between.Add the masalas -Garam masala, Cinnamon powder .Add the Methi leaves , mix nicely and then add the Mutter (Peas). Cook for a few minutes.Add salt, sugar and pepper powder. Adjust the consistency to your liking. Cook for a few more minutes. Switch off the gas and then add the Malai.Serve hot with Rotis.

mmm1.JPG

Methi Mutter Malai has a little sweetish taste- like most Malai recipes. Though I prefer spicy food, this is good for a change!

 I have to warn you this is one dish loaded with lotso’ calories. But Imind that on a chill winter night!

December 14, 2006 at 3:17 pm 8 comments

CapsiCups (Stuffed green Bell peppers)

Fresh Green Capsicums ( green Bell Peppers) or any veggies for that matter are quite difficult to resist, the way they are stacked neatly in the vegetable markets here. I also like the freedom these veggie vendors give you for selecting the veggies on your own. That’s the reason I dislike buying veggies in the malls …prepacked in polythene bags.

I picked up some fresh, firm, crisp, greenest (I know there’s no word like that, but I am using the superlative to let you know  how much freedom the vendor gave me to choose the best he had!) baby capsicums (again I could choose the size that I wanted from the range of sizes he had)

I like adding capsicums to any recipe for the color it gives to that recipe. Be it Red, Yellow or Green (these are the only colors available here) the recipe looks great. That these peppers are rich in Vitamin C is an added advantage. I also like its crunchy texture so am always careful not to overcook them.

Here’s a simple and nutritious recipe for green Baby capsicums, stuffed with whichever veggies I had in my stock!

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You need:

8-10 green Baby capsicums (green bell peppers)

2 large potatoes boiled and mashed

½ cup Carrots finely chopped

½ cup French beans finely chopped

½ cup Sweet Corn kernels boiled

(You can add any other veggies like peas, onions etc.Adjust the amount of veggies according to the size and number of capsicums.)

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½  tsp coriander powder

½  tsp cumene powder

¼ tsp turmeric powder

½ tsp cumene seeds

½ tsp Garam Masala powder

½ tsp dry red chilli powder

½ tsp amchur powder(dry mango powder)

salt as per taste.

1 tsp oil

Cut the capsicum tops and remove the seeds inside. Blanch them in boiling water for 5-6 minutes (don’t overcook them.) and drain them. Keep aside.

In a pan heat oil, add cumene seeds. Add the carrots and sauté for 1 minute.Then add the French beans, sauté and cook covered for few minutes or till the veggies are just done. Add the boiled corn kernels and cook for a few minutes more.Add the mashed potatoes and mix nicely. Now add the masalas- turmeric powder, coriander powder, cumene powder,red chilli powder and Garam masala .Add salt and mix nicely.Lastly add the amchur powder, mix and remove from steam and cool the mixture.

Stuff the blanched capsicums with this mixture.

Arrange the capsicums in a greased baking dish and bake at 190oC for about 10 mins.

Serve hot.

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September 14, 2006 at 4:57 pm 6 comments


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