Ruwangan Chaman ( Paneer)

The cuisine of Kashmir has exotic dishes , prepared with the use of whole spices. This dish is made by Kashmir pundits, where they don't use onions to cook  their food . It is simple, yet very flavorful in taste:) I am a paneer (cottage cheese) lover, so I wanted to try out this recipe and believe me it came out yum. It's tangy due to plenty of tomatoes,and the paneer is prepared a specific way that keeps it so soft, and smooth sauce to go with that makes a perfect combination.
Ruwangan means paneer, and chaman is tomato.

Ruwangan Chaman 

Ingredients:

500 gm tomatoes ( Boiled and peel to puree)
400  gm cottage cheese cut into rectangle shape 
1 tbsp ghee ( clarified butter)
2 tsp fresh ginger garlic  paste
2 tsp powdered green cardamon
2 bay leaves
1 stick cinnamon
2 cloves
2 tsp kashmiri red chili powder
salt to taste
1 tsp turmeric powder
1 tsp fennel powder
1 tsp garam masala
1/2 tsp saunth powder (dry ginger powder available in stores, and online too)


Method:
1. First Boil  tomatoes, peel off the skin and make a puree. Keep aside.Cut out 1 inch rectangular sized cottage cheese, shallow fry in vegetable oil.for 3 to 4 minutes remove as they appear golden in color. Soak them in warm water , that has a 1/2 tsp turmeric.

  2. Next, heat ghee in pan, add in ginger garlic paste,kashmiri red chili powder, ginger powder , 1/2 tsp turmeric powder and whole spices  and add in  pureed tomatoes. Saute tomato puree for 2 to 3 mins.
3. Add in spices, check for salt and add some 1/2 cup water to continue cooking the puree, covered for another 5 to 10 minutes.
4. Now add in  strained cottage cheese that is soaking in the turmeric water. Check for salt again and add in garam masala. Continue cooking for another 10 to 12 minutes,
Close burner as the gravy appears slightly thick. You can remove the whole spices, like bay leaves if you want before serving the dish.
Garnish with freshly chopped coriander leaves.This dish is wholesome for dinner and goes well with Indian bread or even rice of your choice, like jeera basmati rice or just plain white or brown rice. Choice is yours! Enjoy :)

Veggie Puffs

 Veggie puffs , a conversation starter at a  party :)
Also very  versatile , pastry sheets that you can fill them with a filling of your choice, like vegetarian or non veg.
Basically working with pastry sheets, makes for  a possibility to turn out awesome party treats , sweet or salty with just a little imagination and creativity can result in dishes all guests will admire.

Vegetarian puffs

Pastry sheets and veggie filling 

Add filling 

Bake in Preheated oven 

Just baked :) Veggie puffs 

Ingredients:

1 packet store bought  pastry sheets 

1/2 cup green frozen peas 

1/4 carrots boiled and ready to use 

2 medium potatoes boiled 

1 medium potato boiled 

1 small capsicum diced 

2 garlic cloves minced 

1 inch ginger grated 

1 medium onion chopped fine

Salt as per taste 

1/2 tsp red chili powder 

1/2 tsp chat powder 

1/4 tsp cumin seeds 

1/4 tsp turmeric powder 

1/2 tsp garam masala powder (available in Indian store or online shopping too )

1/4 tsp fresh lemon juice 

Method:

1. Using a medium pan heat 2 tbsp oil ( I like olive oil or vegetable oil) add cumin seeds allow to splutter , add onions saute for few mins adding in ginger garlic . Next add in boiled vegetables and capsicum , mix for 5 to 10 mins . 

2. Add spices and lemon juice. Allow  mixture to cool . 

3. Thaw the pastry sheets from frozen to cold , cut out square shapes and using a spoon add the filling mixture to the center of the square . knife carefully cut out medium size square shape. 

4. Fill each square with 1 tbsp of vegetables mixture . Apply on all four sides a mix of milk and melted butter and seal the pastry by folding in half or across , or triangle shape your chive . Make sure it’s sealed well , you can make a design with a fork to seal the pastry .

5. Brush top surface with melted butter for that color as it bakes in a  preheated oven at 350 F for about 10 to 15 mins as they turn light golden color and done.

Roasted red bellpepper penne pasta

Here the pasta made may be similar to  other pastas we  made or tasted, but an  addition of roasted bell pepper takes it another level of taste, making it magical. Also this works like a one pot dish and serving it with some  chicken salad and garlic bread is all your friends and family need :)) so do try this recipe and I tried it and liked it ,surely you may like it too.


                                        

Penne pasta in roasted red bell pepper sauce 

                                            

Saute onions,garlic in olive oil

                                                                   

                           
                                                             

Add roasted red peppers 

                                                                                  

Pureed sauce 

                                                                                     

Pasta with garlic bread and salad 

1 Jar of 12 oz roasted red bell pepper 
500 gm pasta shells , personally like Penne but you can use pasta of your choice.
1/2 cup finely chopped onion
2 Tbsp unsalted butter
3 to 4 cloves fresh garlic
Salt to taste
1 tbsp extra virgin olive oil
1/4 tsp Italian herbs
1/4 cup cream
1/2 cup broth chicken or vegetable , your choice:)
Basil leaves for garnish
Parmesan cheese 

Method :
1. Fill a medium pot with 2 cups of water, bring to a boil, add pasta, salt and drizzle of olive oil and cook over medium heat for about 10 minutes, till pasta appears done. Strain and keep aside, reserve some of that water.
2. Heat butter over medium heat, in a large skillet, add oil. Next add in finely chopped fresh garlic, onions and saute over low to medium heat. Add to the skillet , roasted bell pepper and continue to stir 3 to 4 mins.
3.Next , add this to a  mixer and make a smooth puree , add 1/4 cup water if too thick .
Pour this puree back to  skillet ,add chicken or veggie broth , keep stirring  as the sauce bubbles add in herbs , grated cheese and some cream. Season with salt after checking the taste of the sauce.
Add drained pasta to this prepared  sauce, and serve with sprinkle of Parmesan cheese and finely chopped basil leaves.

Shredded chicken enchiladas

We enjoy Mexican food, its colorful and spicy. My husband makes very tasty enchiladas, and just last week he prepared these Chicken enchiladas in a red sauce and they came out delicious, so I thought why not share them with all, so follow these simple steps and enjoy them with your family too or friends :)) too



Ingredients 
1 packet foster farm ready shredded chicken package
1 tbsp all purpose flour
2 tsp olive oil
1 tsp dried oregano seasoning
1/4 cup chipotle adobo chilies 
Salt to taste
1 medium can enchiladas red sauce
2 to 3 finely chopped green chilies
1 cup sour cream 


                                    

Chicken enchiladas

Saute shredded chicken 

Arrange filled soft tacos corn and white tacos 

Pour prepared sauce over tacos 

Bake at 350 F

Garnish enchiladas with cilantro and dollops of sour cream 

Method:
1.Heat olive oil in a medium skillet , add flour stir for 4 to 5 mins, on medium flame. Next add in chicken / veggie stock, seasonings. Continue to simmer on low heat, Add enchilada sauce . Stir and allow the sauce to boil for few mins.
2.In a separate skillet heat 1 tbsp oil, add cooked shredded chicken. Check package, add seasonings if required, as  cooked chicken may contain some salt. Add some finely chopped green chilies for that extra heat .Cook for few minutes, close burner . Keep aside.
3.Now using a baking dish  pour  1/2 cup of prepared sauce.
Now take each soft taco, on a plate and spread some prepared sauce on surface of  taco, fill with a spoonful of prepared chicken, add adoba pepper as per taste, shredded cheese, roll the tacos and place seam side at the bottom of the baking dish, continue filling and rolling tacos and placing them, till all are done. Cover with remaining sauce and top with cheddar cheese. 

Bake at 350 F for about 25 minutes. Remove sprinkle with freshly chopped coriander and a dollop of fresh sour cream.
For vegetarians you can use black beans,instead of the chicken, and use vegetarian stock.

Ambal and Lassi

Hi Friends and my dear readers, its always a pleasure to write for you'll and thanks so much for taking the time to read and share these recipes with friends and family.
My today's dish is called Ambal, a childhood favorite of mine. The first time I tried  this dish was when I visited my relatives in Jammu. 
Ambal is a famous dish made often in Northern part of India. It is basically pumpkin, cooked in a sweet and sour way  and  adding of methi seeds, during tempering  takes this dish  to another level of flavors. Very easy to prepare, yummy and  healthy too !!
How about a cool glass of refreshing sweet Lassi, another childhood  favorite !
Spices are easily available these days, either online or in Indian stores.


Ingredients:

250 gm pumpkin (Orange colored) peeled and cut into 1 inch cubes 

1/4 cup soaked tamarind 

2 tbsp jaggery (available online or in Indian stores)

1/4 tsp methi dana ( Fenugreek seeds)

1 tsp ginger, chopped

1 tsp jeera seeds ( cumin seeds)

2-3 Kashmiri dried red chillies

1/2  tsp turmeric powder

1/4 tsp coriander powder 

2 Tbsp refined oil

Salt, to taste

1/4 tsp red chilly powder 

1/4 cup Water

Fresh Coriander leaves, to garnish

Ambal 

                                                             

Method:

   1. Heat a pan, add oil, for tempering, add methi seeds,cumin seeds, 2 dried red chillies,and ginger.
   2.Add turmeric, salt, red chilli powder. Saute for approx few  seconds.

3.Add  pumpkin and toss well. Add  tamarind and jaggery. Cook for 3-4 minutes on high flame.

4.Add 1/2 cup water, cover with a lid and cook (on a low flame) till pumpkin is soft and almost done.  Garnish with coriander leaves.

                                     

Lassi a north Indian yogurt drink, prepared by combining  plain yogurt, ice cubes, rose flavoring(available in Indian stores) very little water and sugar to your taste, I like mine with less sugar, so to keep it healthy! Just put all ingredients into a blender jar and blend for a minute or so, to give a nice creamy drink. Substitute with salt instead of sugar for a salty lassi, you can garnish with mint leaves too.

Again for mango lassi, all you do in this add mango pulp, check for sugar accordingly as mango pulp is usually sweet. Enjoy 

Bakeless granola bars

Granola bars, no baking how easy is that and also they are good for you. You can make it, take them along and the best part is its to your choice of ingredients ( I mean  why buy them at stores, when you can make them yourself, and to  your choice of whatever dried fruits and nuts you want to add)

Crunchy sweet and oh so good for you, so read this simple easy to make recipe and make your self ,and your family and friends happy.

Ingredients:

21/2 cups rolled oats

1/4 cup chopped almonds

1/4 cup semi sweet chocolate chips ( If your a chocolate fan or else you can substitute with coconut flakes)

1/4 cup mixed nuts, raisins, sunflower seeds, chia seeds, raisins etc.. make it your choice of seeds

1/4 tsp vanilla essence

1/2 cup honey

1/4 cup light brown sugar

4 tbsp unsalted butter

Cut out granola bars

Bakeless granola 

Method:

1. Using a baking tray lined with parchment or silver foil, toast  oats along with chopped almonds, for about 6 minutes at 350 F.

Take out of oven and stir them around, making sure they don't burn. Put Put them back in oven for another 10 minutes, remove  as they get light toasted. 

2.Pour these toasted oats almonds into a mixing bowl.

3.Heat a small pan add butter and melt it, over low heat. Add light brown sugar and vanilla essence ,close burner.

4.Add this melted butter to oats mixture.At this point you can go ahead and add some of the chocolate chips, don't worry it will melt and help to hold the bars.Mix in the nuts and coconut flakes.

I prefer to using a square baking pan, line it with silver foil, or parchment paper.

5.Pour  granola mixture into this  square pan, and press with a spatula to give it an even surface. Sprinkle the top with remaining chocolate chips. Cover with foil and refrigerate for at least an hour.

Remove the foil, and cut out even sized bars to enjoy!! 

Lavender lemon cookies

These lavender and lemon short bread cookies are very delicate and they have an amazing aroma to it. Lavender and lemon has a very nice combination. Just a little lavender goes a long way.
This recipe was tried by my daughter and son when home for Christmas, and it was a delight.

Lavender and Lemon cookies

Ingredients:
1 cup flour
1/3 cup sugar
1/4 tsp lavender ( use the culinary lavender and its available easily in the spice aisle, of the grocery store.)
1 tsp finely grated fresh lemon zest
1/2 cup softened butter
1.4 tsp vanilla extract
1/4 cup whole milk

Method:

1. Firstly, using a mixing bowl cream together butter and sugar. Using a mortar grind together lavender, and lemon zest, with  1/4 tsp sugar. Add  lavender and lemon to creamed butter mixture.
2. Sieve flour with 1/2 tsp salt. Add flour to butter mixture, use a little milk, vanilla essence and  prepare a smooth dough. Cover with saran wrap and cool dough for about 30 minutes.
3. Take  dough, and using a rolling pin roll out 1/4 inch thickness. take a cookie cutter of the shapes you like and place on prepared cookie sheet to bake.
5.Sprinkle a little sugar on top and bake for 15 to 20 minutes, at 350 degrees F. Remove as the edges turn lightly browned. Cool on rack and enjoy your lavender lemon cookies.

Jam Filled cookies

Holiday time is the perfect time to enjoy treats and these butter cookies are just the thing festive with their colorful fillings and soft to melt in your mouth.
Easy to prepare and a favorite with all. 

Ingredients:

1 3/4 cup flour
3/4 cup softened butter
2 egg yolks
1/2 cup sugar
1/2 cup fruit jam / jelly of your choice and flavor

Lavender and Jam filled cookies

Butter cookies filled with Jelly 

Method:
1. In  medium mixing bowl cream together the softened butter and sugar, till light and creamy.Add one egg yolk at a time, continue to mix gently.
2. Sieve the flour, and add it slowly and continue to mix to form a dough.Cover with saran wrap and refrigerate dough, in the fridge for about 20 minutes. As it cools, make small balls ,approximately 1 inch balls and arrange them on a lined baking tray about 2 inch apart .
3. Using  back of a spoon or thumb press into each of the dough  ball, to make a well for the jam filling.
4. Fill each hole with your choice of jelly preserve. Bake at 350 degrees F for about 10 to 20 minutes, and the cookies get baked to alight golden color.
5. Remove cool, over a rack and enjoy freshly baked butter jam cookies.

Next will be the recipe for lavender cookies.