Popular Posts

North Indian Punjabi Recipes

North Indian Punjabi Recipes
If Punjabi recipes tempt your taste buds, then this page is a must-visit. Take a peep into Anita Chahal aunty's kitchen and see what authentic Punjabi food is all about. You will also find fusion recipes from Anita aunty's Punjabi kitchen. Not to mention, she has started to share OPOS recipes as well.

Authentic South Indian Recipes

Authentic South Indian Recipes
If you love south Indian food, do not leave without checking this page. Dedicated to Chitra Balachander, a south Indian homemaker, the page is all about taking a journey into her south Indian kitchen. Travel with me to her kitchen to savor traditional south Indian food.

Paneer Badami: A Royal Paneer Recipe

paneer recipe with almonds - paneer badami
Paneer recipes are widely loved by one and all.

Paneer or cottage cheese is a common ingredient in the Punjabi menu, if not the Indian menu. It is fast becoming a widely popular ingredient in the rest of the country as well so much so that now it's cousin is being used as a substitute in the form of tofu.

Paneer is a royal ingredient that gives you tantalizing curries.

I do not make it often, for it is packed with proteins and raises uric acid. Nevertheless when I do make, it is always paneer burji, which is a blend of roasted onions, tomatoes with a hint of garlic-ginger. Voila! It's as simple as this.

So coming back to paneer badami recipe, I avoid using butter or too much greasy products in my food - yeah, you have got it right! Health comes first for me.

I have kept dry roasted and powdered almonds, sesame seeds (til), flax seeds, and poppy seeds. This blend of nuts is often used to thicken some of my paneer curries.

So yesterday I was in no mood of cooking, but had to cook something for dinner. Amit wanted paneer sabzi. I did not have cottage cheese in stock. But I did not tell him. then we would be tempted to go for dinner outside or buy paneer from the dairy.

I decided to make paneer first. Then immediately pressed it under a heavy utensil so it was ready for cutting when I needed it for the curry.

Meanwhile, I started with chopping onions, capsicum, and tomatoes. Thought I would make kadahi paneer. I do not know what to name this dish, but it  promises to tantalize your taste buds.

It reminds me of the taste of kadahi paneer that we used to relish in a local restuarant in the Delhi Cantt. area - unforgettable, unique taste.

So let's come back to this paneer badaami recipe - I decided to call it paneer badaami!

Ingredients
Paneer
1 big cardammom
1 small cardamom
1 laung (clove)
I small size dalchini
4-5 onions (I used shallots)
2 tomatoes
1 tbsp- ginger-garlic paste
1 tbsp- oil
1/4 cup- curd
Garam masala/kadahi masala
1 shimla mirch (capsicum)
2 tbsp- roasted & powdered almond, khaskhas, til, alsi - if you have only almonds, you can roast and powder them - (should be 10-12 almonds, 2 tbsp each til, poppy seeds, and flax....dry roast each ingredient...let it cool, grind and store in refrigerator  use this powder for curries)
1 tbsp- roasted oats (optional)
Kasuri methi
salt, turmeric, black pepper

Procedure
paneer badami curry


  1. Chop onions. Keep aside.
  2. Chop shimla mirch. Keep aside.
  3. Make tomato puree (I simply boiled tomatoes and used them as is)
  4. Mix the almond, poppy and other nuts powder with roasted oats powder. Mix this powder with water.
  5. Take a pan and add oil.
  6. When it is hot, drop in laung, badi elaichi, choti elacihi, dalchini.
  7. Saute for a minute.
  8. Next add chopped onions and saute well.
  9. You may add little salt on the onions. Tip from my MIL - onions cook faster this way.
  10. Add capsicum.
  11. Now add gnger-garlic paste. Bhuno.
  12. Next add tomato puree and cover & cook for 2-3 minutes.
  13. Open the lid and mix everything well.
  14. When tomatoes are done, mix the oats+almond paste. Saute it well on medium flame until the rawness goes.
  15. Next add curd and mix it well with the masala.
  16. Now add salt, haldi, black pepper, and garam masala. Bhuno again.
  17. Add kasuri methi.
  18. When done, add water. 
  19. When you think the curry is done, add paneer pieces and enjoy this paneer badaami with roti or rice.
  20. Looking for no butter buttery peas paneer? Here it is.
  21. If you are looking for another tempting besani paneer recipe, here it is.
  22. Here is the recipe for no butter kadahi paneer. 
Here's another paneer recipe - paneer badami.
besani paneer


palak paneer


















paneer kofta
paneer biryani

Homemade Oatmeal Recipe: Milk Badaam Oatmeal Kulfi


Looking for homemade oatmeal recipes? Of course, you already know the benefits of oats. Isn't it?

You will numerous homemade recipes with oatmeal here, for I love oats, believing their health benefits.

This time I have come up with oatmeal desserts.

Yes, desserts can be healthy. Yay! I have tried a number of healthy dessert recipes that might interest you.

Almonds and pistachios taste equally awesome in desserts. What do you say? I try including these nuts in my sweets and desserts. Ice cream is my favorite or you may call it kulfi in desi jargon. Of course, I do not like chocolate ice cream.

Do you remember I had shared milk badaam oats kulfi earlier? This included raw oats - means in unroasted form.

This time I have chosen to roast oats and feel have got a slightly better result - here's presenting another lip-smacking delight from my healthy kitchen.

Oatmeal dessert is healthy and yet so flavorful. Can't believe? Try this almond-based oatmeal kulfi once.





Ingredients
1 cup- milk (+1 tsp milk)
2 tbsp- milk powder/kulfi mix/almond powder
2 tsp- roasted oats powder
sugar as per your choice (if you are adding kulfi mix and milk powder, then you will need less sugar...I never add extra sugar when I include any of these two ingredients in my kulfi)
Nuts - almonds and pistachios
1 tsp- Rose essence or roofazhaah
Cardamom (elaichi)
1/2 tsp- soaked goond katira (optional)


Goond katira is different from regular Goond, which is used for making ladoos. While the former has cooling properties and is used in refreshing summer drinks and desserts. It works as a laxative as well. Just a small piece is enough to serve the entire family, as it gets swollen upon coming in contact with water. The spongy Katira can then be added to drinks and kulfis to beat the heat.

goond katira


Milk Badaam Kulfi Procedure
milk badaam kulfi

  1. Take milk in a pan. Add elacihi and mix milk powder/kulfi mix/almond powder - whatever you have.
  2. If you have none of these, still it is possible to make this kinda kulfi - simply boil milk and then keep it on a low flame until it reduces to almost 3/4ths.
  3. Now add oats powder in 1 tsp of milk. Mix it with the boiling milk. 
  4. Stir constantly so that it doesn't stick to the base of the vessel.
  5. Next add almonds and pistas.Give it a good mix.
  6. All it to cool. Add goond katira. 
  7. Run the mixture in a food processor.
  8. Next stir in rose essence and freeze for 4-5 hours.
  9. Enjoy after lunch or dinner.
  10. I can have this tantalizing milk badaam oats kulfi any time of the day.

Coconut Chutney With Garlic Flavors

garlic coconut chutney
As you all know, I was on a holiday to Odisha, the coastal state has an abundance of coconut trees. I must tell you my in-law's place is surrounded by a plethora of coconut grooves. I simply love that serenity - it's pure bliss for me that I miss here in Delhi.

I so wish to settle down there some day!!  Yay!! 

So coming back to the recipe, when I was in Odisha, my mother in law did me a big favor by getting 10 coconuts grated by her maid.

What I did was to dry roast the fresh coconut on a stove top so that I could carry it along to Delhi and relish the same for a good number of days. Yay!! I am already doing so. I have stored the powder in a zip lock in my refrigerator door.

This coconut garlic chutney is just one example of how I am using the Odisha coconut. I have been seen many people use roasted garlic for chutney. So this idea struck me to blend it with coconut. Voila! The result did not disappoint.

My sister in law invited us for dinner the day before we returned to Delhi. She served us mushroom in onion & tomato gravy, white matar or guguni, as they call it in Odisha, with roti and sweet coconut chutney as an accompaniment.

I loved that coconut chutney.  So the idea to make my chutney a little sweeter originated from here.

Coconut 
Contrarily to popular belief, coconut is a healthy blend of antioxidants and nutrients. 

Coconut oil is a health wonder. Besides being a great application topically, it has umpteen health benefits. Click here for more surprising benefits of coconut oil. One benefit is that you can use it as an eye makeup remover!!

Ingredients
1/2 cup - dry coconut powder
8-10 roasted garlic cloves
1 green chilly (or you may use red chilly flakes)
10-15 curry leaves
1 small piece of tamarind
2 pinches or little more of sugar/gur (jaggery)
1/2 tsp oil for roasting garlic cloves and curry leaves
2 tbsp curd or water
salt -1/4 tsp (as per your choice)


Procedure
coconut garlic chutney

  1. I had dry roasted fresh coconut powder earlier in Odisha and used the same here.
  2. If you have fresh coconut, just dry roast the same in a kadahi and keep aside.
  3. Take oil, add garlic cloves. When they get browned, add curry leaves. Stir for 1-2 minutes.
  4. Then add coconut powder and green chilly.
  5. Let this cool down.
  6. Now put all of this into a grinder and grind.
  7.  Add water or curd, tamarind, sugar, and salt.
  8. Run the processor again and you are done!
  9. Enjoy this roasted garlic coconut chutney with idli or dosa.
  10. You may even temper the same with black mustard seeds, urad dal, chana dal, and curry leaves. I rarely temper my chutneys. 
  11. I enjoyed this chutney with daliya-oats idli

Eggless Whole Wheat Flour Cake Rusk With Oatmeal


cake rusk
Ever since my return from Odisha, I haven't done enough of posts. Yes, I have been really busy with my projects. Nevertheless, I have not baked cake rusks for a long time and feel like enjoying biscottis with my regular cup of tea. So decided to bake a fresh batch for myself. Baked a wheat oat cake and then double baked the slices for a double delight.

Cake rusk or simple rusk has been a favorite since childhood. I have been savoring these crispy delicacies with milk and tea. I still remember having visited a cake rusk factory when I was merely a 4-5 year old. The memories of that day are still fresh. I often talk about that day to hubby - my biggest support system.

I love to relive those memories time and again, and he is the only one who pays ears to me here. I still remember how rusks were lined up in huge trays there ready to go into the traditional oven. Unforgettable memories. That was the day I started having rusks!

I fell so much in love with rusks that I used to bring packets with me to Delhi from my hometown of Patiala, for I never liked the taste of any bakes here.

Nevertheless, I wanted to bake rusks myself when I started cooking and entered the world of baking. My first experiment with rusks was with maida or refined flour (the only time I used maida in my recipes), which is easy to bake compared to whole wheat flour and tastes better in bakes. But whole wheat flour gets an edge over maida when it comes to picking the healthiest of both.

Gradually I started using wheat flour for my bakes. I have baked wheat cake rusks earlier as well. But this time I have got even softer rusks.

So let's come back to the recipe::

Ingredients
wheat rusk

1/2 cup- wheat flour
1/2 cup oats flour (grind oats into powder)
1/4 cup- curd
1/4-1/2 cup-water ( we just need enough water to make a sticky dough...it should not be like cake batter)
1 tsp- vinegar (I used ACV)
2 tbsp- oil
1 tbsp- malai (cream) or you can skip and add 1 more tbsp of oil/ghee
1/4-1/2 cup- sugar (I take less so add less amount of sugar)
Saunf (fennel seeds)
3/4 tsp- Baking powder
1/2 tsp- Baking soda
almonds or nuts (optional)
1 tbsp- custard powder (optional)

Procedure


  1. Keep a greased cake pan ready.  Preheat oven (microwave convection at 180 degrees for 10 mts).
  2. Sieve wheat, oats flour, baking soda, and baking powder thrice.
  3. Now in a separate container, mix cream, curd, oil, sugar, and saunf. Whisk it well so that it gets fluffy and everything is mixed up.
  4. Meanwhile, add vinegar to water and keep aside.
  5.  Add custard to the flour and mix very well.
  6. Now make a well in the dry ingredients and slowly add the wet ingredients.
  7. You may use hands to fold the batter. 
  8. Mix vinegar water slowly and carefully fold the ingredients.
  9. Remember, it will be a loose sticky dough, unlike cake batter. 
  10. Pour into the greased pan,.
  11. Bake for 22-25 mts at 180 degrees.
  12. Take out on a cooling rack.
  13. When the cake cools down, cut into thin slices and bake them on a tray for 15 mts at 180 degrees.
  14. Turn the slices and then again bake for 12-15 mts.
  15. Cool them on a cooling rack and enjoy with a cup of milk or tea.
  16. Before leaving, do explore over 45+ oatmeal recipes shared in the blog.




Amazon Cloud

About Me

My photo
Offers Knowledge Management, Media, Information Dissemination, IT, Web Content, Editing, News Processing, Online Knowledge Dissemination, Online Reputation Management, Social Media Optimization services.