Monday, March 27, 2017

Nigella Seeds(Kalonji) Dip or Aachari Dip

   Nigella or Kalonji or Black seeds, is known as the "seed of blessing" as it is considered to be one of the greatest healing herbs of all times.. Apart from being a wonderful medicine, Nigella seeds are superb spice, used to flavor a variety of authentic dishes including pickles..Also popular decorative spice for tossing onto bread or naan, savoury cookies or pastries, as well as over salads too.. A tempering of Kalonji along with jeera goes well over rice too. its taste adds flavorsome value to any type of curry or stew or even to dal..Toasted Nigella seeds can be added to citric pickles to balance the flovor and improve digestion..Today's recipe is totally inspired my indian pickle's flavor. It's all about "Nigella Seeds(kalonji) Dip" or "Aachari Dip"...

    Never before would you have experienced such a wide assortment of Indian spices in a dip! With a base of curds, tempered with five aromatic spices, perked up with coriander and green chillies, and chilled to a pleasant temperature, this lip-smacking Achaari Dip or Nigella seeds Dip will make your taste buds tingle with joy, yearning for the next bite of dip-coated cracker or chip or tikki or khakhra..:)  
   When friends or family are coming over, a snack of chips and dips is the first thing comes to mind.. Or even wonderful snack to enjoy on a weekend's evening. This Nigella seeds dip is also perfect with simple Khakhras.. I perfer this dip with my favorite Bajari Dhebra Khakhra.. It goes very well with some crackers too.. Any crackers or corn chips or khakhras or tikkis become interesting with this deliciously chilled low-fat yogurt dip enhanced with delectable spices. Prepare in advance and enjoy at leisure.. 
  My #foodiemonday #bloghop entry for #nigellaseeds..

1/2 teaspoon Oil
1/4 teaspoon Nigella seeds(Kalonji)
1/4 teaspoon Fenugreek(Methi) seeds
1/4 teaspoon Mustard(rai) seeds
1/2 teaspoon cumin seeds
1/2 teaspoon Fennel Seeds
A pinch of asafoetida(hing)
1/4 cup Chopped cilantro
Green chillies according to taste.(use 1-2)
3/4 cup Low-fat hung Yogurt or you can use regular yogurt
Salt to taste
Sugar to taste
* Heat the oil in a small pan.
* Add mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and fennal seeds.
* Add asafoetida, when seeds crackle.

* Saute for few seconds.
* Turn off the stove and keep aside to cool down.
* Add all roasted spices, green chillies, chopped cilantro, salt and sugar into a blender jar along with very low amount of water.
* Blend all together and make a fine paste.
* Pour the paste into a bowl, add the hung yogurt and wisk well.

* Keep in fridge for at least an hour. 
* Sprinkle some Nigella seeds and serve chilled.
* Enjoy.

-You may use regular yogurt instead of low-fat.
-You can use combination of sour cream and yogurt too.
-You can eat immediately too, no need to chilled it. But chilled taste more delicious.

Monday, March 20, 2017

Pav-Bhaji Pasta

     Here's the most luscious and interesting recipe for all you cooking enthusiasts out there!! Serve the goodness of Pasta and wholesomeness of Pav-Bhaji with this rich aggregate to the dinner table. when an all-time favorite Desi snack crosses paths with a popular Italian dish, the result is this fascinating Pav-Bhaji Pasta!!

  My #foodiemonday #bloghop entry for this #pasta mania theme..
1 cup Boiled Pasta
1/4 cup Chopped Carrots
1/2 cup Chopped Onions
1/4 cup Chopped Bell peppers
1/2 cup Chopped Tomatoes
1/2 cup Boiled & mess Potatoes
1/4 cup Blanched and chopped Cauliflower
1/4 cup Blanched Peas
1/4 teaspoon Chaat masala
2-4 tablespoon Butter
1-2 teaspoon Pavbhaji masala
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1-2 tablespoon lemon juice
1 tablespoon red chili-garlic paste(sauce)
Salt to taste
Couple of tablespoon grated cheese and some cilantro for garnishing.
Some water
* Heat the pan and add 2-3 tablespoon Butter.
* Add chopped onions and saute until gets light pink in color.
* Add chopped carrots, bell peppers, tomatoes and cook well.

* Add red chili powder, turmeric powder, chaat masala and pavbhaji masala.
* Saute well.
* Add boiled and messed potatoes, blanched peas and blanched cauliflower. 

* Add little amount of water and mess all the vegetable very well. (add more water if needed)
* Add red chili-garlic paste and lemon juice along with Salt.
* In another pan heat the 1 tablespoon butter and toss the boiled pasta in it.
* Add buttery Pastas into mixed vegetable and mix well.

* Turn off the stove and serve the Pav-bhaji pasta with garnishing of grated cheese and chopped cilantro.
* Serve the Pav-Bhaji Pasta with some garlic bread.

* Enjoy.

Sunday, March 12, 2017

Blueberry-Mango Marble Froyo Bars

 Dipped in hues of love and trust has come the festival of Holi. Let the colors of Holi spread the message of peace and happiness with this colorful recipe..

Holi--the festival of colors, marks the beginning of spring season and is celebrated in different parts of India though the rituals and customs to celebrate this festival vary from one region to another, the spirit of festivity remains the same. Holi is one festival, where people tend to forget their grudges and misunderstandings and welcome each other in their lives with warmth and love.. 
Holi Hai.....
      My colorful recipe for this #foodiemonday #bloghop #holispecial theme.

For Blueberry Froyo:
1 cup greek yogurt
1/2 cup blueberries
Sugar as taste
For Mango Froyo:
1/2 cup greek yogurt
1/3 cup chopped mango
Sugar as taste
For Blueberry Froyo:
* Pour all the ingredients of blueberry froyo in a blender and make smooth puree.
For Mango Froyo:
* Pour all the ingredients of mango froyo in a blender and make smooth puree.
Freezing Method:
* Line a loaf pan with parchment paper and spread blueberry smooth puree evenly inside.

* Top with 5-6 tablespoon of mango smooth puree on it.
* Use a clean bread knife to gently swirl on the puree.
* Cover with the cling film and freeze overnight or until solid.
* Cut into bars, once froyo gets solid.

* Blueberry-Mango Marble Froyo bars are ready to eat..

* Enjoy!!

Monday, March 6, 2017

Dhaba-Style Paneer Butter Masala

   "The willingness to listen, the patience to understand, the strength to support, the heart to care & just to be there.. that is the beauty of a lady!!"
              Happy Women's Day!!
   So, for this great dedication of this special post on women's day for one of the great lady, who always inspired me in cooking skill.. I'm sharing today's recipe from Bhavna's kitchen. This post and recipe is all about inspired by some women and I learn lots of cooking by watching Bhavna's youtube videos. After getting married, not a lot but few responsibilities came on and started cooking with whatever I could make. Usually some routine food. After moving into USA, couldn't find some delicious Indian Food anywhere around me..Even though I wanted to eat tasty food but never knew how to cook. Interest for cooking was somewhere in the corner of my heart. After searching for good tasty recipes, finally one time I watched Bhavna's recipe on youtube and tried that , not only that but came out same as i wanted since a long.. My tries and errors makes me perfect day by day and all credit for new recipes goes to Bhavna, when it comes about inspiration. So, today's recipe is copycat recipe from her and I"m sure this recipe will satisfied you whenever u craving for some restaurant style food.. 

 My #foodiemonday #bloghop entry for #women'sdaytreat.

1 cup Paneer
1 large Onion
1 tablespoon ginger-garlic paste
1/2 cup Almond meal/flour
1/4 cup yogurt
1 small can tomato paste
2 teaspoons dhanajeeru
1 tablespoon Kasuti meethi
3 tablespoon Oil-Butter
2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Some whipping cream and cilantro
* Heat oil and butter in a pan.
* Add Paneer cubes until golden brown and keep aside.

* Add chopped onions in same pan with ginger garlic paste. 
* Add some salt and saute till onions gets tender and light pink.
* Transfer cooked onions, ginger & garlic into a blender.
* Add yogurt, 2 tablespoon tomato paste and almond meal and blend all. 
* Add some water when blending and make smooth paste.
* Heat oil and butter again and add this smooth paste into it.
* Add turmeric powder, red chili powder and dhanajeeru.
* Stir and cook for little bit.

* Add some more tomato puree, stir and cover and cook.
* Add garam masala, sugar and Kasuri methi mix well and cook.
* Add fried Paneer cubes , mix and cover the lid and cook for 2-3 minutes more. 
* Add little water if needed at this point.
* Turn off the stove.

* Serve with some chopped cilantro and drizzle some whipping cream.
* Serve with some Naan, Roti or rice.
* Enjoy..

Recipe Credit:: Bhavna's Kitchen