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Achari Gobi Aaloo- Cauliflower and Potatoes Sauteed in Pickling Spices

   

Acari Gobi As I have mentioned many times before, my darling husband loves cauliflower. To say he loves it, is an understatement. I like it as well but don’t make it often enough for him. I keep trying to explain to him that I need new ways of cooking the same vegetable if I want to post the recipe on the blog.

I found a fabulous looking head of cauliflower at the supermarket and picked it up immediately. I wasn’t sure how I was going to cook it. As I was going through my pantry, I came across some Indian condiments including spicy pickles. Most Indian pickles consist of fennel, cumin and onion seeds, etc.

I decided to use these spices in the cauliflower dish and make it with potatoes- which is the classic combination most people are familiar with.

I also used mustard and fenugreek seeds with a combination of onion, ginger, garlic and tomatoes. This is the type of dish you will find at Indian weddings in India. It’s rich, vibrant and full of flavor. It is also very appealing to the eye and did I mention delicious! The sweet cauliflower is a great complement to the flavorful spices in there.

I cannot tell you how my husband devoured this dish. He didn’t want me to share it with anyone- which I normally do since I churn so much food out of my kitchen- I like to give some away. He wanted to have it all to himself and asked me to make this dish again.

I guess its back to drawing board for me- trying to come up with new cauliflower recipes…. Enjoy- this one is a keeper.

  • 1 large head cauliflower, cut into florets
  • 3-4 white potatoes, cut into wedges
  • 3 tablespoons extra light olive oil
  • 1 teaspoon onion seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • ½ teaspoon fenugreek seeds
  • 2 medium white onions, sliced
  • 3 garlic cloves, sliced
  • 3 inch ginger, sliced thin
  • 3 serrano chilies, deseeded and sliced
  • 1 cup crushed tomatoes
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoons coriander powder
  • 2 teaspoons garam masala
  • ½ cup cilantro, chopped

In a large wok like pan, heat the olive oil. Add the onion, cumin, fennel, mustard and fenugreek seeds. Saute for a minute on high heat, or till the seeds begin to sizzle. Add the onions and sauté for 2-3 minutes on medium high heat. Add the garlic, ginger and Serrano chilies. Saute for 5-7 minutes on medium heat, stirring constantly. Add the crushed tomatoes and cook for another 5 minutes on medium heat. Add the cauliflower and potatoes. Mix well and add the salt, turmeric, cayenne pepper, coriander powder and garam masala. Mix well, turn the heat to low and cover and cook for 15 minutes. Take the lid off to check if the potatoes are tender. Turn the heat up and cook the excess moisture accumulated at the bottom of the pan. Stir and cook for 3-4 minutes on high. Check for seasonings and add the cilantro before serving.

Mushroom and Fontina Pasta Bake with Chicken Cutlets

   

Pasta Bake with Chicken Cutlets 2 This is my take on macaroni and cheese with chicken nuggets. I love coming up with healthier versions of these classic dishes that kids love so much. The problem is that most of the things our kids love to eat are not so healthy. I am always thinking of ways to come up with things they will eat happily which are healthy.

So in this version the chicken cutlets are breaded and sauteed in a non-stick pan. They are delicious with parmesan cheese in the breading. I could just eat the cutlets on their own. They are crispy and healthy and most importantly the kids love them.

I decided to pair the cutlets with pasta I made with sauteed mushrooms, a bit of homemade tomato sauce and fontina cheese. I love fontina cheese since it melts so well and has a great nutty flavor. It is mild enough for the kids to enjoy.

I gave this dinner to my daughter and her friend. They loved it! There was silence for a few minutes as they ate- now when does that happen when you get two girls are together?? It was fabulous!

My husband and I ate it with a nice green salad and red wine. It was delicious evening…

  • 10 ounces cremini mushroom, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • ½ pound elbow pasta, cooked al dente
  • ½ cup grated fontina
  • 1 cup marinara sauce

In a frying pan, heat the olive oil on high heat. Add the mushroom and sauté for 4-5 minutes on high heat, stirring constantly. Add the garlic and salt and sauté for another 2-3 minutes. Turn the heat off and keep aside.
In an ovenproof pan, add the cooked pasta, sautéed mushrooms, grated fontina cheese and the marinara sauce. Mix well and bake in a 350 degrees for 20 minutes. Serve with the chicken cutlets on top.

  • 1 pound chicken breast, pieces pounded thin
  • 1 cup all-purpose flour mixed with one teaspoon salt and ½ teaspoon pepper
  • 1 cup bread crumbs mixed with one teaspoon salt and ½ teaspoon pepper
  • 2 eggs, beaten mixed with one teaspoon salt and ½ teaspoon pepper
  • 2 tablespoons olive oil

In 3 large wide bowls add each of the three ingredients to set up a breading station.
Take a piece of thin chicken cutlet and dip into the flour bowl patting the excess flour off. Dip into the egg mixture and then cover with the breadcrumbs. Place the breaded chicken into a large non-stick frying pan with heated olive oil. Bread all the chicken pieces and cook for 4-5 minutes on each side on medium heat till the chicken is cooked (time may vary depending on the thickness of the pieces).
Serve on top of the baked pasta.

Pasta Bake with Chicken Cutlets 1

Keema Lasagna

   

Keema Lasagna1 I made this lasagna for a friend and her kids. I was a bit skeptical since the keema I used in the dish was cooked in Indian spices. Although the meat was not spicy, it did taste different and I wasn’t sure if my friend’s kids would enjoy the flavor.

I decided to make a bechamel sauce- which is essentially the white sauce used in macaroni and cheese. I thought the creaminess of the sauce will off set any ‘strange’ flavors that the meat may have. It is very hard to gauge how kids are going to react to new dishes. I love experimenting on my daughter’s friends- as they taste the dish, their faces say everything.

I also had a fresh made tomato sauce which I used in the lasagna. I used gruyere and parmigiano cheeses to layer between the noodles. Gruyere is one of my favorite cheeses to use in such dishes- it melts beautifully and had a delicious nutty flavor.

It turns out, they all did eat the lasagna. My daughter asked me why it tasted like keema?? I asked her to be quiet and keep eating.

I considered it a success. I thought it was fabulous- I loved the dry spice flavors mixed in with the creamy bechamel sauce and cheese. I made a salad and served some red wine. It was all good.

  • 1 cup prepared keema
  • 2 cups homemade or store bought tomato sauce
  • 3 cups béchamel sauce
  • 1½ cup grated gruyere cheese
  • ½ cup grated parmigiano reggiano cheese
  • 6 lasagna no-boil lasagna sheets

Preheat oven to 350 degrees F.

Combine the two cheeses and keep aside. Pour 1 cup tomato sauce on the bottom of a 9 X 13 lasagna pan. Add three lasagna sheets. Add ½ cup of keema, spreading it evenly. Top it with ½ cup grated cheese and 1 cup béchamel sauce. Add three more lasagna sheets and repeat the process. Top with the last three lasagna sheets. Pour the remaining 1 cup béchamel sauce. Then add the remaining 1 cup tomato sauce. Top with 1 cup grated cheese. Cover with aluminum foil and bake for 60-80 minutes or till the noodles are soft and cooked and the cheese is bubbly. Let stand for 10 minutes before serving.

Bechamel Sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1 teaspoon salt
  • ½ teaspoon powdered nutmeg
  • 2-3 sprigs fresh thyme
  • 1 sprig fresh rosemary

Heat a pot over medium heat. Add butter and melt, whisk in flour, cook 1 minute and then whisk in milk, Add the thyme and the rosemary. Season with salt and nutmeg. Cook until thickened, about 7-8 minutes, whisking occasionally.

Keema Lasagna

Turkey Keema (Spiced Ground Meat)

   

Keema I make keema all the time and love eating it. Usually I make it with some vegetables- like cauliflower , peas or even spinach.

I guess I am trying to make sort of a one pot meal with the protein and vegetables in one dish.

In this particular one, for some reason, I didn’t feel like adding any vegetables. As I have mentioned before, I usually visualize what I am going to cook and somehow vegetables didn’t work with specific one.

I cooked the ground meat (I used turkey meat but pork, beef or lamb will work well) with lots of dry spices including, cumin seeds, cinnamon, cloves and cardamom seeds. To me a mixture of these spices epitomizes North Indian cuisine. I love the flavor the dry spices impart- the flavor is intense yet subtle at the same time.

Of course onion, ginger, garlic and tomatoes were part of the mix. Overall the keema was delicious. I even used the leftovers to make pizza- recipe coming soon.

I made fresh rotis and some lentils with spinach since there was no vegetable in the keema. It was a delicious meal!

  • 1 pound ground turkey- dark meat
  • 2 tablespoons extra light olive oil
  • 1 teaspoon cumin seeds
  • 2 inch cinnamon stick, crushed
  • 3 cloves, crushed
  • 2 cardamom seeds, crushed
  • 1 medium onion
  • 3 garlic cloves
  • 3 inches ginger
  • 2 tablespoons tomato paste
  • 1 cup tomato puree
  • 2 teaspoons salt
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala

In a large saucepan, heat the olive oil. Add the cumin seeds, cinnamon stick, cloves and cardamom. Saute on medium high heat for 30 seconds or till the seeds sizzle. Process the onion, ginger and garlic till they form a paste. Add to the sautéing spices and cook on medium heat for 7-8 minutes, stirring constantly. Add the tomato paste and sauté for a minute. Add the tomato puree, salt, turmeric, cayenne pepper and coriander powder. Add the meat and press down with the back of the spoon to separate and cook evenly. Mix well and sauté on medium heat for 15- 20 minutes or till the excess water has evaporated, stirring constantly. Sprinkle garam masala and serve.

Chicken Curry Biryani

   

Chicken Biryani I made the chicken curry and had a lot of it leftover. What should I do with it? I was very tempted to come up with a new dish to eat and post.

I thought of making a biryani. My favorite Indian recipe book came to mind- Prasad. It is a compilation of recipes written by the top chefs in India. The recipes are from all over the country and can be quite labor intensive- but they are all delicious.

I have made many dishes in the past and have never been disappointed. One dish in there is a sofyani biryani- cooked with saffron, yogurt and mint. It is the most delicious biryani I have ever had. I decided to replicate it using the chicken curry I had in the fridge. I made a mixture of mint, cilantro, saffron and yogurt. I then layered it with the rice and the chicken- just like the recipe.

This is so simple yet so flavorful- it came out delicious! My daughter and husband both loved it. I will definitely make it again. This is especially good for company because you can make this in advance and make a huge quantity of it. It is a huge crowd pleaser. Give it a try…

  • 2 cups prepared chicken curry
  • 2 cups basmati rice
  • 1 tablespoon extra light olive oil
  • 3 cloves
  • 1 3 inch cinnamon stick
  • 2 cardamom cloves, crushed
  • 2 teaspoons salt
  • 4 cups chicken broth

In a medium saucepan, heat the olive oil and add the cloves, cinnamon and cardamom seeds. Saute for a minute and add the basmati rice. Saute the rice on medium heat for a minute and add the chicken broth and salt. Bring to a boil, lower the heat to medium and cover half way. Let the rice cook till bubbles form on the surface. Lower the heat all the way and cover completely. Cook for about 15 minutes or till the rice is almost cooked. Take out in a large platter to cool and separate the rice. Yields about 4 cups of rice.

  • 1 cup plain yogurt
  • ¼ cup cilantro, chopped
  • ¼ cup mint, chopped
  • 2 teaspoons salt
  • ½ teaspoon saffron mixed with 2 teaspoons warm milk

Mix the yogurt, cilantro, mint and salt and saffron. Keep aside.

Preheat the oven to 350 degrees F.

In a square 8 X 8 serving bowl add the chicken curry at the bottom. Add ½ cup of the yogurt and spread on top of the chicken. Spread 2 cups of rice on top of the yogurt mixture. Add the remaining ½ cup of the yogurt on top of the rice. Add the remaining rice, spreading it carefully. Place a wet cheese cloth, covering all parts of the bowl. Place aluminum foil on top and bake for 25 to 30 minutes.
Serve with raita.

Chicken Curry

   

Chicken Curry 1 Who doesn’t like a deliciously cooked chicken curry? So, when my husband said to me, “how come you never cook chicken curry?”, I didn’t have an answer. I was speechless (yes it does happen to me once in a while).

I thought about it and realized I have never made a simple chicken curry before. I usually make chicken with vegetables like spinach, etc but never just chicken curry.

So, I was ready for the challenge! I started thinking of the chicken curry my Mom used to make. It was usually a very lengthy process and I was definitely now up for that.

I decided to use the same process I have in the past to make channa masala or mattar paneer. I used my magic, secret ingredients- the baked or fried onions and chicken broth. Both give the dish a long cooked flavor- and that is exactly what I am looking for.

The dry spices give this curry great flavor- you will not find at any restaurant- so make this at home. Finally, the dried fenugreek is de piece de resistance! It finishes this dish off beautifully. My family loved it- and I did too. I wonder why I never made it before- my guess is because I always thought chicken curry as quite boring- well, there is nothing boring about this recipe…

  • 2 lbs boneless chicken thighs, cut into 2 inch pieces
  • 3 garlic cloves, minced
  • 3 inch piece ginger, minced
  • 2 teaspoons salt
  • Juice of one lemon

Marinate the chicken pieces in a mixture of garlic, ginger, salt and lemon juice for 2-3 hours.

  • 2 tablespoons extra light olive oil
  • 1 teaspoon cumin seeds
  • 3 cloves
  • 1 3 inch cinnamon stick
  • 2 green cardamom pods, crushed
  • 1 large yellow onion, roughly chopped
  • 1 cup crushed tomatoes
  • 1/3 cup baked onions
  • 1 cup chicken broth or water
  • 1 teaspoon turmeric
  • 1 teaspoon coriander powder
  • ½ teaspoon cayenne pepper
  • Salt
  • ¼ cup kasuri methi (dried fenugreek)

In a processor, add the onion. Process till chopped fine. Keep aside. In a large saucepan, heat the olive oil. Add the cumin seeds, cloves, cinnamon stick and cardamom pods and sauté for a minute or till the seeds begin to sizzle. Add the onion and sauté on medium high heat for 4-5 minutes. Add the baked onions and sauté for 3-4 minutes. Add the crushed tomatoes and cook stirring consistently for 5-6 minutes. Add the chicken pieces and sauté for 4-5 minutes. Add the turmeric, coriander powder, cayenne pepper and salt. Mix well. Add the chicken broth. Cook for 10-15 minutes on medium low heat. Add the kasuri methi. Cook on high heat till reached the desired consistency (it should be between a soup and a stew). Check for seasonings.

Chicken Curry

Penne with Pancetta and Fresh Tomatoes

   

Pancetta and Sausage Pasta1 Family was over and we went into the city to watch the Christmas spectacular. The show was fabulous as usual. We walked around and had a late lunch afterwards. The kids had a ball at Max Brenner restaurant. He is known as the bald man who serves loads of chocolate in every form at his restaurants. The food was delicious and the treats were over sweet yet yummy.

We came back exhausted and after a little while I had to think about dinner. The idea of going out for another meal was not appealing at all. I gave leftovers to the kids but didn’t have enough for the adults.

I looked in my fridge and pantry and came up with this pasta dish. I always have at least a pint of cherry tomatoes- perfect for a quick, fresh tomato sauce. I also have chicken sausages and pancetta from Trader Joes sitting in my fridge. I came up with this dish while using all the delicious ingredients I found in my pantry.

While the tomatoes were cooking and turning soft and delicious, I made a quick salad dressing by squeezing some clementines and lemon juice. I drizzled some extra virgin olive oil, salt and pepper- done! It was easy and delicious. I had a bag of arugula in the fridge- which is perfect for salads. I made nice looking peels out of my Parmigiano Reggiano cheese (with a vegetable grater) for the top and there you have it- a wonderful tasting salad.

I finished the pasta with the same beautiful cheese peels and we washed the yummy food down with some nice wine. It was a quick delicious meal- perfect for any weeknight!

  • ¼ cup chopped pancetta
  • 1 tablespoon extra virgin olive oil
  • 2 cups cherry tomatoes
  • 2 teaspoon salt
  • 3 chicken sausages (I used spinach and fontina cheese)-cut into ¼ inch pieces
  • ½ pound penne, cooked al dente and ½ cup pasta water saved
  • Parmigiano reggiano cheese shavings

In a large frying pan, heat the olive oil and add the pancetta. Saute on medium high heat for 2-3 minutes. Add the tomatoes and cook on low heat, covered for at least 20 to 25 minutes. The tomatoes should begin to get soft and burst. Mash them down with a wooden spatula. Add the cut up sausages and cook for 4-5 minutes. Add the cooked pasta and pasta water. Mix well, taste for seasonings. Serve with ribbon of parmigiano reggiano cheese.

Pancetta and Sausage Pasta

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