Category Archives: Dinner

Recipe – Roasted Cumin Potatoes / Jeera Aloo

Aviary Photo_131508492324187950

Prep Time: 15 minutes

Cook Time: 10 Minutes

Serves: 2

Ingredients

  • Potato: 3 medium size
  • Ghee: 1/2 Tablespoon
  • Salt: 1 Teaspoon
  • Cumin seeds: 1 ½ teaspoon
  • Black Pepper powder: ½ Teaspoon
  • Red Chili Powder: ½ Teaspoon

Method

  • Boil the potatoes. Peel them and cut into small pieces.
  • Heat ghee in a pan.
  • Add cumin seeds, after 30 seconds, add the potato pieces, salt, black pepper powder and red chili powder.
  • Mix well and cook for 4 minutes. Do not cover it.
  • Once all potatoes have light golden spot, turn off the heat and serve.
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Recipe – Blueberry and Strawberry Muffins

Aviary Photo_131498038845915593

Prep Time: 10 minutes

Cook time: 25 mins

Serves: 12 muffins

Ingredients

  • All Purpose flour or Plain Flour (Maida): 1 ½ cup + 1 teaspoon
  • Fresh Blueberry: 1/2 cup
  • Fresh Strawberry: 1/2 cup, trimmed and chopped into small pieces
  • Powdered Sugar: ½ cup
  • Baking powder: 2 teaspoons
  • Baking Soda: 1 teaspoon
  • Vanilla essence: 1/2 teaspoon
  • Salt: ½ teaspoon
  • Oil: 1/4 cup
  • White Vinegar / lemon juice: 1 tablespoon
  • Milk: 1 cup

Method

  • Preheat the oven to 375-degree F or 190-degree C
  • Wash the berries and pat them dry using a cotton cloth or napkin. Chop the strawberry into small pieces.
  • In a bowl add the berries and sprinkle 1 teaspoon flour. Gently coat the flour on berries all around nicely. If we do not do so, berries would come down to the bottom while baking.
  • Sieve, all the dry ingredients, flour, sugar, baking powder, baking soda, salt in to a bowl. Mix well and keep aside.
  • Whisk milk and vinegar. Add Oil and mix again.
  • Now add the dry mix slowly in to the milk-oil liquid. Mix gently. You do not have to blend or beat the batter. Mixing gently would be enough. Just check that there are no lumps or air pocket.
  • Add the coated berries and vanilla essence. Fold gently and evenly.
  • Line a muffin tray with muffin liner and fill 3/4 of each muffin cup.
  • Bake for 25 minutes or until a tooth pick inserted comes out clean.
  • Take out all the muffins and sprinkle some powdered sugar.
  • You may decorate it with whipped cream.

Cook’s Note

  • You may use soy milk or rice milk for a vegan berry muffin recipe.

 

Recipe – Sweet Potato Fries

Aviary Photo_131496437496919583

Prep Time: 15 minutes

Cook Time: 25 Minutes

Serves: 4

Ingredients

  • Sweet Potato: 1, medium size
  • Melted butter / Oil: ½ Tablespoon
  • Salt: 1 Teaspoon or as required
  • Black Pepper powder: ½ Teaspoon
  • Dried Oregano: ½ Teaspoon
  • Red chili powder: ¼ teaspoon

Method

  • Preheat the oven to 400-degree F or 200-degree C.
  • Trim the sweet potato edges and cut into finger size long pieces. Do not peel it.
  • Wash them and drain the water.
  • In a baking tray place a baking sheet.
  • Add the potato pieces, butter/oil, salt, black pepper powder, dried oregano, red chili powder and whisk well. All potato pieces should be evenly coated with the mix.
  • Cover the baking tray with an aluminum foil.
  • Prick 2-3 places on the aluminum foil using a knife or fork.
  • Bake for 15 minutes. Take out, remove the aluminum cover and bake again without cover for 10 minutes or till it gets cooked.
  • Serve.

Cook’s Note

  • You may cook the potatoes on cook top as well.
  • You may add finely chopped garlic pieces or garlic powder.
  • You may add grated cheese. Once potatoes are almost baked (80%), add cheese and bake again.

 

Recipe – Baked Sweet Potatoes / Baked Shakarkandi

Aviary Photo_131496437848426098Prep Time: 5 minutes

Cook Time: 25 Minutes

Serves: 2

Ingredients

  • Sweet Potato: 1, medium size
  • Melted butter / Oil: ½ Tablespoon
  • Salt: 1 Teaspoon or as required
  • Black Pepper powder: ½ Teaspoon
  • Dried Oregano: ½ Teaspoon
  • Red chili powder: ¼ teaspoon

Method

  • Preheat the oven to 400-degree F or 200-degree C.
  • Trim the sweet potato edges and cut into 1 inch cube pieces. Do not peel it.
  • Wash them and drain the water.
  • In a baking tray place a baking sheet.
  • Add the potato pieces, butter/oil, salt, black pepper powder, dried oregano, red chili powder and whisk well. All potato pieces should be evenly coated with the mix.
  • Cover the baking tray with an aluminum foil.
  • Prick 2-3 places on the aluminum foil using a knife or fork.
  • Bake for 15 minutes. Take out, remove the aluminum cover and bake again without cover for 10 minutes or till it gets cooked.
  • Serve.

Cook’s Note

  • You may cook the potatoes on cook top as well.
  • You may add finely chopped garlic pieces or garlic powder.
  • You may add grated cheese. Once potatoes are almost baked (80%), add cheese and bake again.

 

Recipe – Mustard greens / Sarson ka saag / Makki di roti and sarson ka saag

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Prep Time: 15 minutes

Cooking Time: 25 Minutes

Serves: 4

Ingredients

  • Mustard Leaves (Sarson): 3 cups, washed and chopped
  • Spinach (Palak): 2 cups, washed and chopped
  • Paneer: Cut into ¼ inch square cubes, 1 cup
  • Butter or ghee or oil: 2 tablespoons
  • Ginger: chopped, 1 teaspoon
  • Garlic: chopped, 1 teaspoon
  • Green chili: chopped, ½ teaspoon
  • Onion: 1 medium size, finely chopped
  • Salt: 2 Teaspoon or to taste
  • Black pepper powder: ½ Teaspoon
  • Garam Masala Powder: ½ Teaspoon
  • Water: As required
  • Corn flour: 2 tablespoons
  • Milk cream: 2 tablespoons
  • Fresh Coriander leaves: 1 Tablespoon

Method

  • Heat 1 tablespoon oil in a pan. Saute ginger, garlic, onion and chili for 2-3 minutes.
  • Add 2 tablespoon of corn flour and saute for 30 seconds
  • Add chopped mustard greens and spinach, salt, black pepper powder, garam masala power. Stir well and cover with lid. Cook it for 5-6 minutes.
  • Remove the lid and add 2 cups of water and cook till greens are completely cooked.
  • Turn off the heat and let it cool to room temperature (around 10 minutes).
  • Blend/ grind this to a coarse paste.
  • Heat 1 tablespoon oil again in a pan (same as before or a new one).
  • Add the paneer cubes and saute for 2 minutes or till light brown spots on the paneer cubes.
  • Add the mustard-spinach paste and milk cream. Stir well and cover it for another 2-3 minutes.
  • Turn off the heat. Add coriander leaves.
  • Serve hot.

Cook’s Note

  • Recipe – Makki Di Roti
  • Adding paneer cubes are optional.
  • Mustard greens (sarson ka saag) has a different taste, so I always mix spinach leaves or methi levaes or Bathua leaves with it.
  • Instead of grinding the cooked saag later, you may blend the spinach and mustard greens to a puree first. Then start cooking.

Recipe – Makki Di Roti / Makki di roti and sarson ka saag / Cornmeal flour Flatbread / Makki ki roti

Aviary Photo_131486860506595872

Prep Time: 15 minutes

Cooking Time: 20 Minutes

Serves: 12 Rotis

Ingredients

  • Cornmeal flour (Makki ka aata) 2 cups
  • Whole Wheat Flour (Aata): ½ cup
  • Salt: 1 ½ teaspoon or to taste
  • Warm Water: As required to knead the dough
  • Butter or ghee for greasing: As required

Method

  • Combine cornmeal flour, wheat flour and salt.
  • Using warm water knead a soft and smooth dough.
  • Divide the dough into 12 equal portions and roll into balls.
  • Take 2 thick plastic sheets or parchment sheets of 6-7 inch square shape. Place 1 plastic sheet on the rolling board, sprinkle some cornmeal or wheat flour, add 1 dough ball, sprinkle some flour again, place the other plastic sheet on top of it and gently roll the ball into a 4-5 inch diameter circle.
  • Alternatively, you may flatten the circles using your hand, between dampened palms.
  • Heat a tawa and gently place the roti on it. Before placing the roti on tawa, tawa should be really hot, like smoking hot. As soon as you place the roti, medium the heat. Cook for 1 minute and flip it gently. Spread some ghee or butter. Flip again after 1 minute and spread some ghee or butter on the other side. Roast till both sides are done with dark golden spots.
  • Serve hot with sarson ka saag or mustard greens.

Recipe – Butter Potato Taco / Taco with butter potato

Aviary Photo_131515345013076719

Cooking time: 30 minutes

Serves: 4

Ingredients:

  • Taco shells: 8
  • Potato: 3 medium sized, boiled
  • Butter: ½ tablespoon
  • Salt: 1 teaspoon
  • Garlic cloves: 2, chopped
  • Black pepper powder: ½ teaspoon
  • Coriander leaves: ½ tablespoon, chopped
  • Green chili: 1 small, finely chopped
  • Lemon Juice: 1 tablespoon
  • Grated Cheddar / Mozzarella Cheese: 2 tablespoons
  • Tomato sauce: 4 tablespoons
  • Onion: 1/4 of a medium size, finely chopped
  • Tomato: 1/2 of a medium size, finely chopped
  • Green bell pepper: 1/4 of a medium size, finely chopped
  • Chat masala: 1 teaspoon

Method

  • Boil the potato. Peel and chop into small cubes.
  • Heat butter in pan.
  • Saute garlic cloves for 30 seconds.
  • Add potato pieces, salt, black pepper powder, green chili. Mix well and saute for 3-4 minutes or until potatoes are with light brown spots.
  • Add lemon juice, coriander leaves. Mix well and turn off the heat.

For assembling:

  • Take a taco shell
  • Fill 2 tablespoon of the butter potato
  • Add little onion, tomato, bell pepper
  • Add ½ tablespoon tomato sauce.
  • Add ¼ tablespoon grated cheese
  • Sprinkle some chat masala.
  • Serve immediately.

Cook’s Note:

  • You may prepare the Taco shells at home. Please visit http://wp.me/p8yNxk-2ap for the taco shell recipe.
  • You may add avocado pieces on top.