Author Archives: Dilip Shah

Malai Paneer with Cauliflower

January 1, 2015 – 5:31 pm
Malai Paneer Cauliflower

Malai Paneer Cauliflower

Ingredients:

  • 1 cup paneer (cottage cheese) 1 cm cubes
  • 2 cups cauliflower florets (medium size)
  • 1/2 cup malai (fresh cream / whipping cream)
  • 1 tsp kasuri methi (Dried Fenugreek Leaves)
  • 1 medium onion, finely chopped
  • 8-10 almonds
  • 8-10 cashew nuts
  • 1 tsp grated ginger
  • 3-4 cloves garlic, crushed
  • 1 tsp garam masala powder or cardamom powder, cinnamon powder and black pepper powder (1/3 tsp each)
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 2 tbsp + 1 tbsp oil
  • 1 tsp sugar
  • salt to taste
  • 1 tbsp finely chopped coriander leaves

Method:

  1. Soak cashew nuts and almonds in hot water for 20 minutes and grind them with 2 tablespoons water to make a smooth dry-fruit paste
  2. Heat 1 tablespoons oil in non-stick pan over medium flame. Shallow fry paneer until its edges turn light brown. Drain and transfer to a plate
  3. In the same pan, add 1 tbsp oil and stir-fry cauliflower till light brown and mostly cooked. Drain and transfer to a plate
  4. Heat remaining 1-tablespoon oil in same pan. Add finely chopped onion and sauté until light brown. It will take approx. 1-2 minutes on medium flame. Add grated ginger and crushed garlic, sauté for a minute
  5. Add red chilli powder, turmeric powder, coriander powder and salt; stir and sauté for approx 30 seconds
  6. Add dry-fruit paste (prepared in step 1) and sauté for a minute
  7. Add 1/2 cup water and let mixture boil over medium flame
  8. When mixture starts to boil, reduce flame to low and add paneer and cauliflower, garam masala powder, dried fenugreek leaves and sugar
  9. Mix and cook for 3 to 4 minutes. Add cream over it
  10. Mix cream with curry and cook for a minute or little less
  11. Turn off the flame and transfer prepared malai paneer to serving bowl
  12. Garnish with fresh coriander leaves and serve hot with any Indian bread (naan / paratha / roti)

Serves: 4

Inspiration source:

http://foodviva.com/curry-recipes/malai-paneer-recipe/

Remarks:

It turned out quite close to what we had had at Copper Chimney restaurant in Mumbai!

Posted in Curry | Comments (0)

Onion Focaccia Bread

November 13, 2014 – 8:14 pm
Onion Focaccia

Onion Focaccia

Onion Focaccia

Onion Focaccia

Ingredients:

Main ingredients:

  • 2 3/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tsp instant yeast
  • 1 tbsp olive oil
  • 1 cup warm water
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp finely diced red onion

For topping:

  • 2 tbsp olive oil
  • 1 small red onion, thinly moon sliced
  • A sprig of rosemary
  • 1 tsp coarse sea salt
  • 1/2 tsp Coarsely ground black pepper

Method:

  1. Sift the flour, salt, sugar and yeast into a large bowl
  2. Make a well in the center. Pour the olive oil and water into the well and mix into a soft dough
  3. Turn onto a lightly floured surface and knead 10 minutes until elastic
  4. Form into a ball and cover with cling film (plastic wrap) and leave in a warm place for about 1 hour or until doubled in size
  5. Knock back, knead in the chopped onions and rosemary and shape into a ball. Cover with a towel and let rest for 5 minutes
  6. Roll into a 10-11 inch circle. Cover with oiled cling film or plastic bag and leave to rise in a warm place for 20 minutes
  7. Uncover the focaccia and make deep dimples, all over the surface, using your fingertips. Cover and let rise for another 15-20 minutes or until dough has doubled in bulk
  8. Meanwhile preheat the oven to 400°F (200°c). Drizzle over the olive oil and sprinkle with the onion, rosemary leaves, sea salt and black pepper
  9. Bake 30-35 minutes or until golden. Turn out on a wire rack to cool slightly
  10. Serve warm

Serves: 6 to 8

Inspiration source:

Onion Focaccia

Posted in Bakery | Comments (1)

Mee Goreng – spicy fried noodles

November 13, 2014 – 9:48 am
Mee Goreng

Mee Goreng

Ingredients:

  • 3 cups cooked noodles
  • 2 tbsp chili sauce (Sriracha), or more to taste
  • 1 tbsp dark soy sauce
  • 1 tsp brown sugar
  • 1/2 tsp salt (to taste)
  • 3 tbsp Hoisin sauce
  • 3 tbsp ketchup
  • 3 tbsp vegetable or canola oil
  • 2 tsp minced garlic
  • 1 cup skinned cut potatoes (1/2 inch cubes)
  • 1 cup extra firm tofu (1/2 inch cubes)
  • 1 cup broccoli
  • 1 cup shredded cabbage
  • 1 cup mung bean sprouts, rinsed
  • 1/2 tsp white pepper
  • 2 tbsp shao hsing wine (optional)
  • 2 tbsp scallions / spring onions, sliced

Method:

  1. Bring a large pot of water to a boil. Cook the noodles as per the instructions on the package, drain, and rinse with cold water and set aside
  2. In a small bowl or measuring cup, combine chili sauce, dark soy, sugar, salt, Hoisin sauce and ketchup. Stir to combine, and set aside
  3. In a large wok preheated over medium heat, add 1/2 tbsp oil and stir fry the potatoes (covered) till cooked and lightly brown and keep aside
  4. In the same wok, add some more oil and one-by-one stir fry tofu, broccoli and shredded cabbage and keep aside
  5. Turn up the heat to high and in the same wok, add the remaining oil, noodles, minced garlic, the chili sauce mix / combined paste and keep stirring until well combined
  6. Add all the vegetables and tofu and gently fold it all together and stir fry for 2-3 minutes till well combined and the sauce mostly uniformly coats vegetables and all
  7. Add bean sprouts, white pepper and spring onions and stir to combine
  8. Serve hot

Serves: 4

Inspiration source:

http://rasamalaysia.com/mee-goreng-spicy-fried-noodles/2/

Posted in Noodles | Comments (0)

Quinoa Khichdi with Vegetables and Masoor Dal

November 11, 2014 – 12:46 pm

Ingredients:

  • 1 cup quinoa
  • 1 cup masoor dal (red lentils)
  • 1/2 tsp turmeric powder
  • 1/2 cup chopped onions
  • 1 tsp grated ginger
  • 1 chopped green chillies
  • 1 tsp cumin
  • 4 cardamom pods whole
  • 2 cinnamon stick
  • 1 bay leaf
  • 1 cup chopped green beans / french beans
  • 1 cup chopped carrots
  • 2 tbsp fried cashews pieces
  • 2 tsp salt or to taste
  • 1 tbsp Ghee

Method:

  1. Add the ghee to a deep bottomed pan and put it on medium heat
  2. Add cumin seeds, bay leaf, cinnamon stick, cardamom pods, and chopped onions
  3. Sauté till the onions turns translucent
  4. Add ginger, green chillies, turmeric, vegetables, quinoa and masoor dal
  5. Toss for about three minutes to immerse the grain and the vegetables with the spices
  6. Add four cups water and salt and simmer on a slow flame till cooked and the water is all absorbed. It should be light and fluffy
  7. Add crushed cashews as garnish to give it a nutty flavor
  8. Serve khichdi / khichadi with papad and tomato chutney

Serves: 4

Inspiration source:

India Currents, Nov 2014 – page 58

https://www.indiacurrents.com/articles/2014/11/05/cooking-quinoa

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Schiacciata Bread

October 31, 2014 – 12:42 pm

IMG_20141030_184655Ingredients:

  • 350 g (12.3 oz) all-purpose flour
  • 1 tsp kosher salt or to taste
  • 1 tsp instant yeast
  • 200 ml (¾ cup + 2-3 tablespoons) warm water
  • 4 tbsp extra virgin olive oil
  • 2 tsp extra virgin olive oil, for brushing
  • 2 tsp fresh rosemary leaves
  • Coarse sea salt for sprinkling (to taste)

Method:

  1. Add the flour, salt and yeast into a bowl
  2. Add the water and olive oil and mix with spoon until the dough comes together
  3. Turn onto a lightly floured surface and knead for 10 minutes until smooth and elastic
  4. Place in a lightly oiled bowl and cover with a cling film (plastic wrap). Place in a warm place until doubled in size, about 1 hour
  5. Knock back the dough, make into a ball and turn onto a lightly floured surface
  6. Cover with a towel / thin cloth and let rest for 5 minutes
  7. Roll into a rectangle and place on the prepared baking sheet
  8. Brush with 1/2 the olive oil and cover with a cling film. Leave in a warm place for 20 minutes
  9. Brush the rest of the olive oil, prick all over with a fork and sprinkle with rosemary and coarse salt. Leave to rise again for 15 minutes
  10. Meanwhile preheat the oven to 400°F (200°C) and bake for 30 minutes or until light golden
  11. Transfer to a wire rack to cool. Serve warm

Serves: 4

Inspiration source:

Schiacciata

Posted in Bakery | Comments (0)

Misal (Spicy fast food served on Mumbai roadside carts and small restaurants)

June 20, 2014 – 9:30 am
Misal

Misal

Ingredients:

  • 1/2 cup whole mung (green gram)
  • 1/2 cup black chana (chickpeas)
  • 1/2 cup black eyed peas
  • 1/2 cup moth beans / mutki beans / Turkish beans
  • 3 medium-size potatoes
  • 2 tbsp vegetable oil
  • 1 tsp asafetida
  • 4 tbsp goda masala (http://cooks.ndtv.com/recipe/show/maharashtrian-goda-masala-100476)
  • 1 tsp chili powder
  • 2 tsp coriander cumin powder
  • 2 tsp salt or to taste

To serve:

  • Indian spicy mix such as Andhra Mix
  • 1 red onion, chopped
  • Lemon / Lime slices

Method:

  1. Soak all the peas and grams overnight then wash them and cook them in pressure cooker (3 whistles). Note that some of these may take longer to cook!
  2. Cook, peel and cut potatoes into medium pieces
  3. In a large pan, heat the oil on medium heat and add hing to it
  4. Just when it gets a bit fragrant (5 to 10 seconds), add goda masala, chili powder, coriander cumin powder and sauté it for a minute
  5. Add all the cooked peas, grams and potatoes and sauté for a couple of minutes
  6. Add 4-5 cups water and salt, bring to boil and then let it simmer on low heat for 5 minutes
  7. Crush some peas, grams and potatoes a bit to give the gravy some thickness

To serve:

  1. Take generous portion of spicy mix in a serving bowl
  2. Add the misal gravy to it and top it with chopped onions and lime / lemon juice
  3. Serve with Indian pav (bread) or any other hardy bread such as ciabatta bread

Serves: 4

Posted in Entree, Side dish | Comments (1)

Stuffed Karela / Bharua Karela

June 16, 2014 – 2:35 pm
Karela stuffed

Karela stuffed

Ingredients:

  • 6 medium sized bitter melon (Karela)
  • 2 onions, finely chopped
  • 1 cup roasted peanuts, ground
  • 2 tsp garlic paste

Spices, etc:

  • 1 tsp fenugreek (methi) seeds
  • 1 tsp black jeera (Shahijeera)
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 2 tsp mustard powder
  • 2 tsp red chili powder
  • 2 tsp amchoor powder
  • 1 tsp sugar
  • 2 tsp salt, or to taste
  • 3 tbsp oil

Method:

  1. Grate the karelas to remove bumps on the skin and slit them vertically
  2. Boil the karelas in water for 2-3 minutes (not any longer!)
  3. Once the karelas have cooled down, squeeze all the water out
  4. If the centers of the karela is tender (seeds not too hard), scoop and keep aside
  5. In a vessel, add 1 tbsp oil and heat it on high heat
  6. Add fenugreek seeds and black jeera and before they turn dark, add onions and fry them till brown (3-4 minutes)
  7. Add all the remaining spices and karelas’ scooped centers and cook the stuffing on medium heat till dark brown (4-5 minutes)
  8. Once the stuffing has cooled down, stuff the karelas with it
  9. Coat the stuffed karelas with the oil and put them on baking plate / foil
  10. Bake the stuffed karelas at 425 degree Fahrenheit till they become dark brown, turning them once if necessary
  11. Serve them hot with chapatti and daal-chawal

Serves: 3

Posted in Side dish | Comments (0)

Whole Wheat Bread

March 24, 2014 – 4:21 pm

Ingredients:

  • 1 and 5/8 cups water
  • 2 tsp salt
  • 4 cups whole wheat bread flour
  • 2/3 cup white bread flour
  • 1/3 cup packed brown sugar
  • 2 tbsp Ajwain / Carom seeds
  • 2 and 1/4 tsp active dry yeast

Method:

  1. Add the water to the bread pan
  2. Add 4 cups of whole wheat bread flour to the bread pan
  3. Add salt, sugar and Ajwain / Carom seeds
  4. Add the 2/3 cup white bread flour
  5. Use finger to form a well (hole) in the flour and add the yeast in it
  6. Snap the bread pan in the bread maker
  7. Follow the bread maker’s controls to bake 2 lb whole wheat bread

Inspiration source:

Oster Expressbake Breadmaker User Guide & Recipes

Posted in Bakery | Comments (0)

Traditional White Bread

March 24, 2014 – 4:17 pm

Ingredients:

  • 1 and 3/8 cups water
  • 2 tbsp butter
  • 1 and 3/4 tsp salt
  • 4 cups bread flour
  • 2 tbsp dry milk
  • 2 tbsp brown sugar
  • 2 tbsp Ajwain / Carom seeds
  • 2 and 1/4 tsp active dry yeast

Method:

  1. Add the water to the bread pan
  2. Add 3 cups of flour to the bread pan
  3. Melt the butter and add to the bread pan
  4. Add salt, sugar, dry milk and Ajwain / Carom seeds
  5. Add the balance 1 cup of flour
  6. Use finger to form a well (hole) in the flour and add the yeast in it
  7. Snap the bread pan in the bread maker
  8. Follow the bread maker’s controls to bake 2 lb white bread

Inspiration source:

Oster Expressbake Breadmaker User Guide & Recipes

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Taco Meal

March 15, 2014 – 2:47 pm

Ingredients:

For tacos:

  • Trader Joe’s Taco Shells (made with organic stoneground yellow corn)

For beans:

  • 2 cans black beans
  • 2 tbsp Trader Joe’s Taco Seasoning Mix
  • 2 tbsp oil

other:

Method:

Tacos:

  1. Heat the taco shells in toaster oven at 450 degree F for a minute (make sure it doesn’t become brown / burn) and then put aside

Beans:

  1. Gently wash the beans with cold water to remove preservatives, etc
  2. Heat the oil in a pan
  3. Saute the beans in the oil for a minute
  4. Add the taco seasoning and saute for 2-3 minutes on medium heat

Putting together: In each shell, put 2 tbsp of seasoned beans, 2 tbsp of yogurt and 2 tbsp of guacamole and enjoy!

Remarks:

You can add shredded lettuce and cheese to enhance the richness of the flavor

Posted in Entree | Comments (0)