Tuesday, February 18, 2020

South Indian Style Palak Paneer Recipe By Masterchefmom | Gluten Free Recipe| Masterchefmom's Fusion Recipe

South Indian Style Palak Paneer Recipe

Hi Supermoms,

"Palak Paneer" is a super popular side dish that is served along with Indian flat breads. It is quite popular at home too. I make different versions of Palak Paneer , I have shared two recipes with you already. I also make the Palak Bhutta/Palak Makai , Palak Channa which again are a super delicious recipes. A must try if you haven't tried already. 

I try and include 'Palak' or the Spinach greens at least twice or thrice in my weekly menu. While serving it for lunch along with rice, I make a simple Palak Pappu/Dal, Kootu or Pachadi. Recently, I have started combining the South Indian way of cooking spinach and the North Indian way of adding cottage cheese so that both my better half and children are happy πŸ˜€. Traditionally, we do not use cottage cheese with spinach in a South Indian lunch platter. But, as my children love paneer, I wanted to try it.

I also wanted to make this side dish to be fuss free and super quick to make. I have not compromised on the taste but you will be amazed by the simplicity of this dish. The flavours are so good and pairs perfectly with rice. They can be served along with flatbreads too. It would bring so much variety to the platter.

This dish can be made within 15 minutes from start to finish . Healthy, tasty and wholesome. Do try and share your family feedback.

There are a few tips that I would like to share that would make this side dish even more tasty.

1. Chop the spinach finely.
2. Mash it lightly with a hand whisk. You can grind half of the spinach if you like.
3. You can add boiled and cubed potatoes or tofu instead of paneer. 

Now, let's start cooking !

South Indian Style Palak Paneer Recipe

South Indian Style Palak Paneer Recipe :

Preparation time : 5 minutes
Cooking time : 10-12 minutes
Serves : 2-3
1 cup = 250 ml cup

Ingredients :

1 small bunch spinach ( approx.250 gm)( finely chopped)
100 gm paneer or tofu(cubed, room temperature)
1 teaspoon rice flour ( optional)
salt to taste

To temper:

1 tablespoon ghee /clarified butter 
1 green chilli
1/4" ginger
1-2 small garlic cloves
1/2 teaspoon fennel seeds/saunf
1/2 teaspoon cumin seeds/jeera


Method :

1. Add the finely chopped spinach leaves to a kadai/pan or vessel and add salt.
2. Add 1/4 cup of water to the spinach, cover and cook for 10 minutes over low flame or till the spinach is well cooked.
3. Using a hand whisk, mash the spinach.
Chef tip : If the spinach leaves more water, add rice flour to 1 tablespoon water, mix and add it to the spinach for a creamy texture.













4. Now add the cubed paneer or tofu . 

















5. While the paneer is simmering along with spinach, add green chilli, garlic, ginger, fennel seeds and cumin seeds to a mortar and crush it coarsely with the pestle. 












6. Heat a small pan or large iron ladle with ghee and add all the coarsely crushed ingredients. 












7. Once they are lightly fried, pour the mixture into the spinach paneer curry and mix well.














Your delicious South Indian Style Palak Paneer is now ready to be served. So simple but so yum!


South Indian Style Palak Paneer Recipe

Have you tried my Masiyal Kofta Curry ?

Happy Cooking!

With love,

Masterchefmom



Monday, February 17, 2020

Masterchefmom's Green Goddess Apple Salad | Apple Salad With A Creamy Spinach Dressing Sauce | Green Goddess Apple Salad Recipe|Gluten Free And Vegan Recipe

green goddess apple salad recipe

Hi Supermoms,

My daughter is prepping for her High School Board Exams . February- March months can get really stressful for both, children as well as parents . They have their study holidays and eating healthy  becomes so important. Trying to include more fruits ,vegetables and nuts in their diet is a great idea. 

It would be nice to serve small portions as a salad snack. Today I am sharing one such salad Snack recipe that is so easy to make and at the same time tasty too. I mainly added apple, carrot and cucumber. But you can add more vegetables of your choice . I have used baby spinach for the dressing. You can also add a handful of fresh herbs of your choice while grinding the dressing sauce. 

I had some fresh blue berries and so added them as garnish. You can add berries of your choice. There are so many different ways you can personalise this recipe. Not only children, every one will surely like this salad. You can even carry it for your office lunch box. You can squeeze some lemon juice on top of the fruits and vegetable , toss and pack them. Pack the green goddess dressing sauce separately. 

Would love to see your creations and hear your family feedback. 

green goddess apple salad recipe

Green Goddess Apple Salad Recipe :

Preparation time : 10 minutes
Cooking Time : 10 minutes
Serves : 3-4 
1 cup = 250 ml cup 

Note : Instead of dry red chilli,  you can use green chilli or black pepper

Ingredients :

2 small apples ( sliced thinly)
1 carrot ( peeled and thinly sliced or chopped)
1 cucumber ( thinly sliced)
juice of 1/2 lemon 


Green Goddess Dressing :

To steam:
2 cups baby spinach 
5-6 cashew nuts
4-5 almonds
1 fig ( tear it into small pieces)
1-2 dates ( de-seeded)
1 small garlic clove ( optional)
1/2" ginger
1 small dry red chilli ( adjust spice according to the heat of the chilli you are using)

Other ingredients:
1 tablespoon olive oil 
salt to taste

To garnish :
1/4 teaspoon flax seeds 
10 blue berries/ seasonal berries ( optional)

Method :

1. Steam the ingredients given under 'To steam' for 8-10 minutes only.
Chef tip : Alternatively, you can add all the ingredients given under 'To steam' into a bowl and soak them in hot water for 5-7 minutes . Drain and use them to make the dressing.
2. Grind the steamed ingredients into a smooth puree' .
3. Add  olive oil, salt and mix well. Your dressing is now ready.

4. Squeeze the lemon juice over the cut fruits and vegetables and mix well.
5. Add the green goddess dressing to the wide serving bowl , add the cut fruits and vegetables, mix well, garnish and serve.



Your delicious Green Goddess Apple Salad is now ready !!

Green Goddess Apple Salad

Happy Cooking!

With love,

Masterchefmom




Tuesday, February 11, 2020

Quick Carrot Soup | No Oil Recipe | Weekday Dinner Ideas| Gluten Free and Vegan

Masterchefmom's carrot soup recipe

Hi Supermoms,

We all try and have a light dinner especially during the weekdays. A nourishing soup with bread sticks or toasted bread is a good plan. Since red carrots are in season, it was my first choice. 

I have also added tomatoes, onion and potatoes . But, you can skip all those and use only carrots. Also, you can make a tomato soup instead of  carrot soup using the same recipe. Just skip the carrots and add more tomatoes. 

Add all the roughly chopped vegetables in the pressure cooker and fill one to two cups of water. Pressure cook over medium flame for three to four whistles and switch off. If you have a blender, you can directly blend the cooked vegetables . This way only one vessel will be required to make this soup. 

I also added some tulsi leaves and spiced the soup with black pepper. I love adding jaggery while serving and it truly makes the soup even more tasty and wholesome. 

I have not added any oil or butter to the soup. But if you like the soup a little more rich, you can add butter and fry the vegetables for a few seconds and then proceed to add water and pressure cook. You can also add cream to garnish and serve. 

Feel free to personalise the soup according to your family's taste . You can also add fresh mint leaves for garnish. 

Masterchefmom's carrot soup recipe

Quick Carrot Soup :

Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 4
1 cup =250 ml cup

Ingredients :

3-4 carrots ( roughly chopped)
1-2 tomatoes ( roughly chopped)
1 small onion ( sliced)
1/2-1 small potato ( peeled and cubed)( optional)
3-4 garlic cloves 
1" ginger 
1 teaspoon black pepper ( coarsely crushed) 
1 teaspoon jaggery
10 tulsi leaves Or Mint leaves
salt to taste

Method :

1. Add all the vegetables to a pressure cooker.
2.Add 2 cups of water and pressure cook up to 3-4 whistles over medium flame.
3. Once pressure releases , grind/blend them into a smooth soup consistency.
4. Transfer them to a wide vessel or the same cooker, adjust water and bring it to a boil.
5. Add pepper powder , jaggery and salt to taste.
6. Switch off and garnish with tulsi leaves or mint leaves. 

You can serve the soup with toasted bread . Simple, healthy and delicious soup is ready in minutes. 

Quick Carrot Soup

Happy Cooking!

With love,

Masterchefmom





Thursday, February 6, 2020

Masterchefmom's Golden Pasta |Turmeric Pasta | Creamy Fresh Turmeric Pasta

Masterchefmom's Golden Pasta |Turmeric Pasta | Creamy Fresh Turmeric Pasta

Hi Supermoms,

Fresh Turmeric is in season and it is so good to include this in our family’s diet especially during the winter months. Turmeric is known for it’s healing properties . Fresh turmeric flavour is too strong and children do not enjoy it as a pickle or chutney so much. So, today I am sharing a child approved tasty recipe using fresh turmeric. One to two teaspoons of fresh turmeric will be enough to make this pasta for two people. 

Fresh turmeric is warming in nature and so do not compromise on the butter or ghee quantity. It not only makes the pasta tasty, but also helps to remove the pungent taste of fresh turmeric. Frying the fresh turmeric in butter is an important step to get a super tasty turmeric pasta aka Golden Pasta. You can add vegetables of your choice like coloured bell peppers, olives, mushroom, sweet corn etc., to make the pasta more wholesome and colourful. 

I am sure everyone in your family will love this Golden Pasta. It is a delicious Lunch Box recipe too. 

Do try and share your family feedback with me. 

Masterchefmom's Golden Pasta |Turmeric Pasta | Creamy Fresh Turmeric Pasta



Golden Pasta Recipe | Fresh Turmeric Pasta :

Preparation time : 5 minutes
Cooking time : 25 minutes
Serves : 4
1 cup =250 ml cup 


Ingredients:

2 cups pasta of your choice ( I used penne pasta)
1 tablespoon fresh turmeric root ( peeled and grated)
1 cauliflower ( steam cooked or boiled)
2-3 garlic cloves
1/4” fresh ginger ( optional)
1-1.5 cups milk,
1/4 cup cream
1/2 teaspoon peppercorns( coarsely crushed)
1/8 teaspoon nutmeg,
1/4 cup unsalted butter + 1 tablespoon butter or olive oil ( adjust)
Italian herbs (fresh or dry)(adjust)
salt to taste

You can watch the complete recipe video below :



Method:

  1. Heat a pan with butter( 1/4 cup) and fry the grated turmeric till they turn lightly brown and cooked ,switch off.
  2. Boil 2 cups of water and cook the cauliflower for 5 minutes or till they are cooked through.
  3. Switch on the pan with fried turmeric on low flame and add the boiled cauliflower, garlic, ginger and fry them for at least 5 minutes and switch off.
  4. Once cooled, grind this to a smooth puree’ using water or milk ( approximately 3/4 cup) adding them little at a time while grinding.
  5. Heat a pan with butter or olive oil and add the Italian herbs of your choice( fresh herbs  add more flavour) .
  6. Now add the ground puree and allow it to boil for 3-4 minutes.
  7. Add a cup of milk, peppercorns and nutmeg .
  8. Add the cooked pasta into the sauce and continue cooking for a few minutes.
  9. Add cream , cook for a minute and switch off.
  10. You can garnish with more Italian herbs. 
Masterchefmom's Golden Pasta |Turmeric Pasta | Creamy Fresh Turmeric Pasta

Your creamy and super delicious Fresh Turmeric Pasta aka Golden Pasta is now ready to be served or packed in a lunch box.

Happy Cooking!

With love,

Masterchefmom


Friday, January 31, 2020

Protein Bowl Recipe| Gluten Free and Vegan | Healthy Breakfast Recipes By Masterchefmom

Protein Bowl Recipe

Hi Supermoms,

With the New year comes New resolutions. I am sure many of you have taken the resolution to eat 'clean' and care more for yourself and your family's health . In that pursuit we are always looking for dishes that gives a feeling of well-being and at the same time takes minimal effort to cook. 

I know many of you loved the 'Protein Dosa' recipe and have made it a regular in your weekly menu. You can alternate lentils and legumes of your choice and can also substitute millets or unpolished rice instead of the regular white rice.  If you have not tried the recipe yet, do try it today .  Here is the protein dosa recipe link

This week I soaked the legumes and lentils for the protein dosai and instead of grinding the whole batch, I used a cup of the soaked ingredients to make an amazing protein bowl. It was so soothing and comforting. The addition of crunchy stir fried vegetables makes it even more fresh and wholesome . 

This protein bowl can be customised according to your family's taste. You can use the legumes and lentils of your choice and also the vegetables of your choice. You can also add toasted seeds to make it more interesting though it is completely optional. 

If you are pressed for time, you can also  only make the protein porridge/kanji and enjoy it along with a pickle of your choice or vegetable/fruit chutney of your choice. 

There are so many ways that this dish can be cooked and served. You can also add some chopped vegetables along with the soaked ingredients and cook them together. I would love to see all your creations . 

Now, let me share the recipe.

Protein Bowl Recipe


Masterchefmom's Protein Bowl : 

Soaking time : 6-8 hours
Cooking time : 20 minutes
Serves : 3
1 cup = 250 ml cup 

Ingredients :

To be soaked and pressure cooked:

1 tablespoon black garbanzo beans/chickpeas/kala channa
1 tablespoon whole urad dal ( with skin)
1 tablespoon green gram
1 tablespoon garbanzo beans/chole/chickpeas
1 tablespoon black eyed peas 
1 tablespoon pigeon peas /tuvar dal/arhar dal
1/2 cup rice ( you can use hand pounded regular rice/Sona Masoori or par boiled rice or idli rice)
4-5 garlic cloves ( add only when you pressure cook, no need to soak)
4-5 cups of water
salt to taste 

For the stir fry :

2 cups mixed vegetables ( thinly sliced/julienne cut) 
1/2" ginger
1/8 teaspoon turmeric powder
1 green chilli( halved) OR 1/2 teaspoon black pepper  (coarsely crushed)( optional)
1 teaspoon oil
salt to taste

For garnish:

1/2 teaspoon sesame seeds

Method :

1. Pressure cook all the soaked ingredients along with garlic .
Chef tip: Pressure cook over medium flame for 6-7 whistles. 
2. Add salt, whisk and mash gently. 
3. When the protein porridge is pressure cooking , stir fry the vegetables.
4. To stir fry, heat a pan with oil and and all the vegetables.
5. Add turmeric powder, pepper powder and salt.
6. Keep frying till they are well cooked.
7. Switch off and garnish with toasted sesame seeds ( optional). 

To serve, add few ladles of the protein porridge , then top it with the stir fry vegetables or simply serve it with chutneys or pickle of your choice. 

Protein Bowl Recipe


I am sure you will love it. 

Happy Cooking!

With love,

Masterchefmom







Sunday, January 12, 2020

Instant Ragi Dosai | Spring Onion Greens Finger Millet Dosai Recipe | Gluten Free and Vegan



Hi Supermoms,

Finger Millet or Ragi is full of health benefits. Today I am sharing a quick and easy instant ragi dosai recipe. Just handful of ingredients and thirty minutes of cooking time is all you need to make this tiffin for your family. Do watch the video too to make this simple and nutritious recipe. 


Instant Ragi Dosai :

Preparation time : 5 minutes
Cooking time : 20 minutes
Makes : 10 ragi dosai
1 cup = 250 ml cup

Ingredients :

1 cup finger millet flour/ragi flour
1/4 cup rice flour 
3-4 black pepper corns ( coarsely powdered, adjust quantity according to taste)
1/2 teaspoon cumin seeds/ jeera
2 cups water 
1 sprig curry leaves ( roughly torn)
1/4 cup spring onion greens ( chopped )
Salt to taste 
Oil to grease ( I used sesame oil)

Method : 

  1. To a wide bowl , add ragi flour, rice flour, spices and salt.
  2. Add water little by little and make a thin batter.
  3. Add the curry leaves and spring onion greens and mix well.
  4. Place a lava over medium flame and grease with sesame oil.
  5. Once the lava is hot, pour a ladle fun of batter in circular motion.
  6. Spread oil on the sides.
  7. Once the dosai cooks on one side, flip and cook on the other side.
Chef tip: You can cover the dosai for a few seconds using a lid and then flip the dosai.
  1. Repeat the same process for the remaining batter.
  2. Your delicious Rage dosai is now ready to be served with chutney, sambar or podi of your choice.

I served with a delicious radish greens chutney and healthy Gajar ka halwa/carrot halwa. 

Radish Greens Chutney Recipe VideoπŸ‘‡

Healthy Gajar Ka Halwa Recipe Video πŸ‘‡


Do try and share your family feedback with me.

Happy Cooking!

With love,

Masterchefmom 


Radish Greens Chutney | Mullangi Keerai Chutney | Mullangi Aakulu Chutney | Gluten Free and Vegan Recipe

Radish Greens Chutney

Hi Supermoms,

Radish Greens is so good for health. 
Next time when you buy radish, do not throw away the greens. Do you know that the radish greens has more fibre, vitamins and nutrients than the radish itself ? Yes, Radish greens is filled with so many anti oxidant properties and is also used as a medication for jaundice and rheumatism. Radish greens are edible, tasty and is not bitter at all. Do include radish greens in your everyday diet to enjoy all the health benefits. Today, I a sharing an easy, quick, protein rich and healthy radish greens chutney recipe that you can try at home. I have also shared the cleaning tips in my recipe video. Do watch and share it with your friends too. 




Ingredients:

1 cup radish greens ( cleaned)
1/3 cup peanuts 
1 dry red chilli ( adjust)
Marble size tamarind
1/2-1 teaspoon jaggery
1-2 teaspoons oil
Salt to taste 

To temper :
1 teaspoon oil
1/4 teaspoon mustard seeds
Pinch of asafoetida ( optional)

Method:

  1. Heat a pan with oil and dry red chilli and  the peanuts.
  2. Add  radish greens and fry for 2-3 minutes.
  3. Switch off and add the tamarind.
  4. Transfer it to the jar of a mixer, adjust water and grind it to a chutney consistency.
  5. Transfer it to a serving bowl and add salt and jaggery ( if adding).
  6. Heat oil for tempering and temper with the ingredients given for the same.

Mix well and serve. Your delicious Radish Greens Chutney is now ready to be served!

Radish Greens Chutney | Mullangi Keerai Chutney | Mullangi Aakulu Chutney


Happy Cooking!

With love,


Masterchefmom

Wednesday, January 1, 2020

Sprouts Kurma | How to make Sprouts Kurma | Gluten Free and Vegan Recipe

Sprouts Kurma | How to make Sprouts Kurma

Hi Supermoms,

The winter is at it's peak here in North India and even the day temperatures are in single digit numbers. In this freezing weather, we were all craving for some hot poori. So I made poori and also a delicious and healthy Kurma to serve as a side dish .

The Sprouts Kurma is easy to cook and has very less ingredients too. The Kurma comes together in less than 15 minutes. You can also use store bought  coconut milk if you do not have fresh coconut to grind. Or, you can even use a handful of cashew nuts instead of coconut. 

The meal was comforting and the kurma was so loved. I can't wait to share this yummy recipe with all of you. 

Sprouts Kurma | How to make Sprouts Kurma

Sprouts Kurma | How to make Sprouts Kurma | Gluten Free and Vegan Recipe :

Preparation time : 10 minutes
Cooking time : 15 minutes
Serves : 3-4 
1 cup = 250 ml cup

Ingredients:

2 cups green gram
1 onion ( sliced)
2 tomatoes ( roughly chopped)
3 garlic cloves ( crushed)
1/2" ginger ( chopped or crushed)
salt to taste

To Temper:

2 teaspoons coconut oil
1 bay leaf
2 cloves
1/2" cinnamon stick
1/2 teaspoon cumin seeds/jeera

To Grind :

1/2 cup coconut ( chopped, adjust)
1/2 teaspoon peppercorns
1 teaspoon fennel seeds
1/2 teaspoon poppy seeds
1 large green chilli ( chopped, adjust)

For garnish :

mint leaves and/or coriander leaves 

Method :

1. Soak the ingredients given under 'To grind' in the jar of a mixer for 10 minutes.













2. Grind it smoothly using water and set it aside.












3. Heat a kadai or pan with oil and temper with ingredients given for the same.












4. Add garlic, ginger and mix well.












5. When they start to brown add the onion.












6. Mix well and add the tomatoes and salt.












7. Once the tomatoes are lightly cooked, add the sprouts and a glass of water.













8. Cover and cook over low/medium flame for 5 minutes.
9. Now add the ground masala.
10. Cook for another 5 minutes, garnish and switch off.













Your delicious Sprouts Kurma is now ready!

Sprouts Kurma | How to make Sprouts Kurma
Do try! It is so delicious .

Happy Cooking!

With love,

Masterchefmom



Wednesday, December 25, 2019

Chettinadu Chole | Chole Chettinad | Gluten Free and Vegan Recipe


                                   

Hi Supermoms,

I might have shared this with you already but I don’t mind repeating this - “We love Chickpeas”. I end up making chickpeas/garbanzo beans/chole/kondakadalai dishes at least twice or thrice a week. From Pindi Chole to Channa Masala, Sundal to Salad, I try every thing with this protein rich and tasty legume. 

Chole Chawal ( rice with garbanzo beans gravy/curry) is a favourite way to enjoy the chickpeas for lunch. This time, I gave a South Indian twist to the regular chole/channa masala and made a Chettinad Style Chole and it tasted absolutely delicious. 

I was so happy with the family feedback. I even served it with hot pooris and they were an instant hit. Whether you want to make it for weekday lunch with rice or weekend special with Poori, this Chettinad Chole will be a super hit with your family too. 

You can watch the Youtube Video below :



Chettinad Chole | Chole Chettinad :

Preparation time : 15 minutes 
Cooking time : 45 minutes
Serves : 4-6
1 cup = 250 ml cup

Ingredients :

10 garlic cloves
15-20 shallots/sambar onions
2 cups garbanzo beans ( boiled)
1 &1/2 teaspoons peppercorns
1 teaspoon dhaniya powder/coriander seeds powder ( freshly ground gives best taste)
1 teaspoon Kashmiri red chilli powder
lemon size tamarind ( soak in warm 1 cup warm water and extract the juice)
salt to taste 

To grind :

2 tomatoes
1 onion 
1/2 " ginger 
4-5 garlic cloves

To temper :

2 tablespoons sesame oil 
1 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1-2 sprigs curry leaves

Garnish :

Coriander leaves ( optional)
A teaspoon of ghee ( optional)

Method : 

  1. Add the chopped tomatoes, onion, ginger, garlic into the jar of a mixer/blender and make a smooth puree adding 1/4-1/2 cup water and set it aside.
  2. Heat a pan/kadai with oil and temper with the ingredients given under ‘ To temper’.
  3. Add the garlic and shallots and allow it to fry for 5 minutes over low flame.
  4. Add the ground puree’ and add all the spice powders.
  5. Partially cover and allow the mixture to cook .
       Chef tip : The tomatoes will change colour and the oil will separate.
    6. Add the tamarind water and allow the mixture to simmer for another     5-7 minutes.
    7. Add in the boiled chole/chickpeas and let it again cook for another 5 minutes over low        flame and switch off. 
  1. You can garnish with coriander leaves and a dash of ghee ( optional). 
Your delicious Chettinad Chole is now ready to be served .

Chettinadu Chole | Chole Chettinad


Happy Cooking!

With love,

Masterchefmom


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