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Creamy Paneer and Peas (Mattar Paneer)

April 15, 2018

This is yummy interpretation of a classic mattar paneer…

2 tablespoons ghee or butter
1 teaspoon black cumin seeds
3 cloves
2 inch cinnamon stick
1 medium yellow onion
4 garlic cloves
2 inch fresh ginger
1 cup tomato puree
2 teaspoons salt
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon ground coriander
2 cups paneer, grated
½ cup cream
1½ cups frozen peas
½ cup cilantro, chopped

Transfer the onion, garlic and ginger to a processor and process till finely chopped.
Heat a large frying pan with the ghee/butter. Add the cumin, cloves and cinnamon. Saute on medium heat for 30 seconds. Add the onion mixture and sauté on medium heat, stirring constantly for about 5 to 7 minutes. Add the tomato puree, salt, turmeric, cayenne pepper and coriander and sauté for another 5 minutes. Add the paneer and cream. Bring to a boil and lower heat to a simmer and cook with lid on for 5 minutes. Add the frozen peas, cover with lid and cook for another 5 to 6 minutes. Check for seasonings and garnish with cilantro.

Chicken Curry with Carom Seeds: Nanoo’s Chicken

April 3, 2018

Delicious, delicious chicken curry- you won’t get this in any restaurant!
Nanoo's Chicken

  • 2 pounds skinless, bone-in, chicken thighs
  • 1 cup yogurt
  • 2 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 garam masala
  • 1 tablespoon ajwain
  • ½ cup extra light olive oil
  • 1 cinnamon stick
  • 1 black cardamom
  • 3 cloves
  • 1 tablespoon cumin seeds
  • 3 large onion, sliced
  • 1 head of garlic, sliced
  • 2 inch piece ginger, sliced
  • 1 teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • 1 cup chicken stock
  • Salt to taste

Mix the yogurt, salt, cayenne pepper, garam masala and ajwain and add to a large mixing bowl. Add the chicken and marinate over night, or at least 3 to 4 hours.

In a large saucepan, heat the oil and add the cinnamon, cardamom, cloves and cumin seeds. Once the spices begin to sizzle, about 30 seconds, add the onions. Saute on medium heat till the onions are translucent and decreased in size by half, about 10 minutes. Add the ginger and garlic and sauté on medium heat for 5 minutes. Add the chicken and sauté for 15-20 minutes until the onions, ginger and garlic begin to disintegrate. Add the chicken stock and cook on low heat 40 to 50 minutes. Check for seasonings and serve with rice or fresh roti.

Fettuccine with Scallops and Garlic

April 2, 2018

I served this delicious pasta dish with some yummy asparagus, simply cooked with some olive oil and salt… very springy!!

  • ½ pound fresh fettuccine
  • Salt
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, sliced
  • ½ teaspoon red pepper flakes
  • 10 large scallops, cleaned
  • ½ cup clam juice
  • Juice and zest of one lemon
  • ½ cup chopped fresh parsley

 

Bring a large pot of salted water to a boil. Add the pasta and cook according to package label and reserve ½ cup cooking water, then drain and keep aside.

In the meantime, heat the oil in a large skillet over medium heat. Brown the scallops on both sides about 30 seconds each. Take out and keep aside, let cool and slice each scallop into 3 to 4 slices. Reheat the pan on medium heat and add the garlic, red pepper flakes and ½ teaspoon salt. Cook for about a minute. Add the clam juice, lemon zest and juice. Add the pasta and the pasta water. Add the scallops and parsley, toss to coat and cook for another minute or two until the scallops have warmed through. Season with salt and pepper. Drizzle with a bit of olive oil before serving.

Channa Masala and Spinach Fried Rice Bowls

April 1, 2018

I love making noodle and rice bowls and so I thought why couldn’t I make one with Indian ingredients.. that is how this bowl came about. If you want to leave it completely vegetarian and more vegan, eliminate the egg.

 

 

 

 

 

 

 

 

 

 

 

  • 1 cup dried chickpeas, soaked for at least 2 to 3 hours
  • 1 14 ounces can fire roasted tomatoes with chili
  • 1 small onion
  • 3 garlic cloves
  • 1 inch fresh ginger
  • 3 tablespoons butter
  • 2 teaspoons cumin seeds
  • 3 cloves
  • 2 inch cinnamon stick
  • 1 bay leaf
  • 1 black tea bag
  • 3 cups water
  • Salt
  • 2 teaspoons garam masala

Transfer the tomatoes, onion, garlic and ginger to a blender. Blend well till everything is well combined and formed into a sauce. Keep aside. Heat a pressure cooker to a large saucepan with the butter. Add the cumin seeds, cloves, cinnamon stick and bay leaf. Saute for 30 seconds on medium heat. Add the drained chickpeas, tea bag, salt and water. Bring to a boil and follow directions for the pressure cooker and cook under pressure for 2 hours. If using a regular saucepan, cook for 2 to 3 hours or more depending on how long the chickpeas were soaked. Keep adding more water as needed. Once the chickpeas are soft and tender, bring to a boil and cook till a thick soup consistency if formed. Check for seasonings and garnish with garam masala.

Spinach Brown Rice with Mustard Seeds Fried Rice

  • 1 cup brown rice, rinsed
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 3 cups water

Heat a medium saucepan with the butter. Add the rice and salt and sauté for a minute. Add the water and bring to a boil. Partially cover the saucepan with lid and cook on medium low heat till most of the water is cooked away, about 15 minutes. Cover with lid and lower the heat to low and cook for another 20 to 25 minutes or till the rice is cooked through. Fluff rice with fork and let cool.

  • ¼ cup coconut oil
  • 1 teaspoon cumin
  • 1 teaspoon mustard seeds
  • 4 to 5 curry leaves
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 2 pounds baby spinach, chopped
  • 2 tablespoons soy sauce
  • Salt

Heat a wok like pan with the coconut oil. Add the cumin seeds, mustard seeds and curry leaves and cook for 30 seconds on medium heat. Add the onion and garlic and sauté for 3 to 4 minutes on medium heat. Add the spinach and let it wilt, add the cool rice and soy sauce. Cook on high heat for 3 to 4 minutes. Add salt if needed.

Tomato and Cucumber Relish

  • ½ cup cherry tomatoes, chopped
  • 1 cup cucumbers, chopped
  • 1 teaspoon salt
  • Juice of one lemon

Mix everything together and keep aside.

Assemble bowls with the spinach rice, channa masala and relish. Top with fried eggs if desired and garnish with some chili sauce.

 

Almond Flour and Agave Brownies

March 27, 2018

Brownies- take 3

  • 1/3 and ¼ cup agave
  • ½ cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup almond flour
  • ½ cup cocoa
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon

Heat oven to 350 degree F.
Grease an 8X8X2 pan.

Mix agave, oil, vanilla and eggs. Beat the mixture in an electric mixer for 2 to 3 minutes. Add almond flour, cocoa, baking soda, salt and cinnamon. Stir to till smooth. Pour into pan and bake till the done- about 15 minutes.

Black Bean Brownies with Coconut Oil

March 26, 2018

Brownie- take 2-  I changed it up this time with coconut oil and coconut sugar. My daughter gave it a thumbs up. You can have some without thinking twice.. good for you and delicious!!

  • One 15 ½ ounce can black beans- strain and rinse well
  • ¼ cup coconut oil
  • 3 large eggs
  • ¾ cup coconut sugar
  • ½ cup cocoa powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • 1/3 teaspoon salt
  • ½ cup semi-sweet chocolate- grated

Coat an 8 X 8 baking pan with some oil and keep aside. Preheat oven to 350 degrees F.

Add the beans to a large food processor and add the oil. Process till smooth. Add the eggs, coconut sugar, cocoa, vanilla extract, baking powder and salt. Process till everything is incorporated and smooth. Take the bowl off the processor and add the grated chocolate and mix with a spatula. Pour the mixture into the pan and bake for 25 to 30 minutes till knife comes out clean.

Brownies with Black Beans- For Passover…

March 25, 2018

Brownies with Black Beans1

 

 

 

 

 

 

 

 

 

  • One 15 ½ ounce can black beans- strain and rinse well
  • ¼ cup extra light olive oil
  • 3 large eggs
  • ¾ cup evaporated cane sugar
  • ½ cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ teaspoon baking powder
  • 1/3 teaspoon salt
  • ½ cup semi-sweet chocolate- grated

Coat an 8 X 8 baking pan with some oil and keep aside. Preheat oven to 350 degrees F.

Add the beans to a large food processor and add the oil. Process till smooth. Add the eggs, cane sugar, cocoa, vanilla extract. almond extract, baking powder and salt. Process till everything is incorporated and smooth. Take the bowl off the processor and add the grated chocolate and mix with a spatula. Pour the mixture into the pan and bake for 25 to 30 minutes till knife comes out clean.

Brownies with Black Beans