Apple Crumble

This is one dessert that I keep making again and again and again!We are a family of warm dessert lovers, so I try to add more warm dessert recipes to my repertoire.Raison d'être? Well, apple is the one fruit my kids don't like.What better way to get apples into their diet than this! DD loves this dish so much, she wants it for her school snack every day of the week!


This is a rustic dish, no fancy presentations needed and tastes great with a scoop of vanilla ice-cream.You can make other versions of this dish using peaches, pears or mixed berries.The hot and cold combination works perfectly and is the most comforting on a cool autumn day.

Apple Crumble

Ingredients:

4-5 medium Granny Smith Apples(or any of your choice)-peeled and sliced
Ground cinnamon-1 tbsp
Brown Sugar-1 1/2 tbsp
Lemon juice-1 tbsp
Flour-1 tbsp

For the topping:

Flour-1 1/2-2 cups
Brown sugar-2-3 tbsp
Chilled butter-1 stick, cut into small pieces

Process:

Preheat the oven to 375 degrees F.Put the apples into a baking dish and mix in with the rest of the ingredients.Mix the topping ingredients by hand or in a food processor until crumbly.You can add more sugar if you like it sweeter.Cover the apples with the topping and bake in the oven for 35-40 minutes.Serve with a scoop of vanilla ice-cream.

Chicken in Yoghurt and Poppy seeds

I stumbled upon this recipe in the INALSA Food Processor Recipe Booklet that my parents got way back in the 1990s.I was just beginning to develop an interest in cooking.Its super easy since the blender does most of the work for you.I've made this dish with Chicken and Paneer and have received rave reviews for both versions. The original recipe had an Afghani name that I forget. I have made some changes to the original recipe to make it more flavorful.So here it is my "Chicken in Yoghurt and Poppy seeds"


Chicken in Yoghurt and Poppy Seeds

Ingredients:

Chicken (with bones or boneless)-6 pieces
Yoghurt- 2 cups
Ginger- 1 inch chopped
Green Chillies-2
2 Tomatoes-chopped
White Poppy (khaskhas) seed paste-2 tbsp
Ground Cumin-2 heaped tsp
Ground Coriander-2 heaped tsp
Garam Masala-2 heaped tsp
Red Chilli Powder(paprika)-1 tsp
Oil-3 tbsp
Salt- To taste


Process:


Grind the yoghurt,ginger, green chillies, tomatoes and the poppy seed paste.In a deep pan heat oil and add the blended paste. Cook on medium heat for a few minutes, then add the cumin, coriander, garam masala, salt and fry for a few more minutes.Now add the chicken pieces.Cover and cook on medium heat until done.Serve hot with Pitas,Naans, rotis or parathas!!


Note: For making poppy seed paste, you can use your spice grinder to powder it and add mix it with some water.

Salmon Curry

I'm going to share my Mom's recipe of the traditional fish curry. My mom has been making this amazing dish for years and we still crave for it.She uses Rohu(Indian Fresh water Fish) most of the time.Since we are equally fond of Salmon, I make this with Salmon. Mom makes the mustard paste by grinding yellow mustard and green chillies.I go for the shortcut by using Colemans English Mustard paste. You can do it either way.So here it is my version of Mom's Fish Curry!


Salmon Curry
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Ingredients:


Salmon- 4 medium fillets
Garlic cloves crushed-6
English Mustard(paste)-3 tbsp
1 Tomato-chopped
Turmeric-1/2 tsp
Red chilli powder-1 tsp
Ground coriander-1 tsp
Black Caraway(onion) Seeds-1/2 tsp
Oil(Preferably Mustard Oil)-2 tbsp
Dried mango(amchur) powder-1 tsp
Water-1 1/2 cups
Salt-to taste


Process:


Heat oil in a wok. Add the black caraway seeds.Once it splutters add the crushed garlic and fry on a low heat for a few minutes without burning.Add the mustard paste and fry them together.Add the chopped tomato, red chilli ,turmeric, coriander and salt.Fry until oil separates. Add the fish pieces and very gently mix it in for a minute or two.Add water and bring to a boil on high heat. Reduce the heat to medium, cover and cook until fish is cooked.At the end add the dried mango powder and turn off the heat. Your fish is ready!Serve hot with steamed rice.

Keema Matar(Indian Style Mince and Peas Curry)

This is my version of the traditional Keema Matar.I use chicken mince instead of lamb or mutton since DH does not eat red meat.In any case, with all this talk of white meat being better for your arteries than red, its always a good idea to include it more often in your meals. 

My kids absolutely love this dish and its a weekly staple in my family.The house smells of all the fragrant spices used in this curry and the end result is a flavorful, rich and delicious meal that your family will enjoy!


Keema Matar(Indian Style Mince and Peas Curry)
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Ingredients:


Chicken, mutton  or lamb mince-500 gms
2 Onions-Ground to a paste
Ginger garlic paste-1 tbsp
2 Tomatoes-Chopped or Pureed
Turmeric-1 tsp
Red Chilli Powder-1 tsp
Ground Coriander- 1 tbsp
Ground Cumin-1 tbsp
Garam Masala-2 tsp
Oil- 3 tbsp
Bay Leaves-2
Water-1 1/2 cups
Salt-to taste


Process:


Grind the onions to make a paste.Keep aside.In a deep pan heat oil and add the bay leaves.Add the onion paste and fry for a few minutes until the paste changes to yellowish color and the raw smell of onions has gone.Now add the ginger garlic paste.Fry for a few minutes and add the tomatoes, and all the dry spices except garam masala.Add salt and fry until oil separates.
Now add the chicken mince and cook for few more mins until well mixed.Add the peas.Cover and continue to cook until oil separates around the edges.Now add the water, let it boil on high heat.Reduce the heat and let it simmer for a few minutes until all the mince has cooked.Check the seasonings and serve hot with steamed rice, rotis(chapatis) or naans.

Carrot and Coriander Soup

Something about autumn and all the orange colored foods that just get me all excited :) The leaves look so pretty in warm colors of red, yellow and orange!A time for all those comforting foods like soups, stews and warm desserts.

Talking of soups this one seems perfect for this weather.Its is the most satisfying, very flavorful, extremely easy to make and so vibrant!Its reminiscent of the time when were in England and shopped for our groceries at “Morrisons“.Its easily available in all the supermarkets over there and when I couldn’t find it here in America I started making my own!Its earthy, sweet, a little spicy all in one and a perfect ‘autumn’ food.

Carrot and Coriander Soup

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Ingredients:


6 Carrots-peeled and cubed
1 medium Onion-chopped
Olive oil or butter- 1tbsp
Ground Coriander-1 tsp
Orange Juice- 1/4 cup
Water -3 cups
Salt-to taste
Pepper-1/2 tsp
Fresh Coriander-for garnish


Process:


In a deep pot, heat oil or butter and add the chopped onions until soft.Now add the carrots and saute for a few minutes.Add the water, salt and pepper .Cover and cook until the carrots are done.Now add the orange juice and the coriander powder.Let it cook for 2 more minutes.Puree the soup in a blender and garnish with fresh coriander.Serve hot!

Matar Paneer(Peas and Indian Cottage Cheese)

The next recipe is an easier and quicker version of the more popular matar (peas) paneer (cottage cheese) gravy.My version is a dry version of the matar paneer that goes very well with rotis (chapatis) or naans. Its a perfect recipe, especially on weekdays when you are trying to manage the kids, their homework and getting the dinner ready. DH, DD and DS are all paneer lovers.So I keep trying to jazz up my paneer recipes every now and then.Go ahead and try this easy matar paneer.

Matar Paneer(Peas and Indian Cottage Cheese)




Ingredients:


Paneer-400 gms
Peas-1 cup
1 Big Onion-chopped
Ginger Garlic paste-1 tbsp
2 Tomatoes-chopped or pureed
Cumin seeds-1 tsp
Coriander powder- 2 tsp
Red Chilli Powder-1 tsp
Turmeric-1 tsp
Garam Masala- 1 tsp
Salt-to taste
Oil-2 tbsp


Process:


In a deep pan heat the oil and add cumin seeds.Once it splutters add the onions and fry until golden.Add ginger garlic paste and fry for a minute.Add the tomatoes, red chilli powder, turmeric, coriander powder,salt and cook until oil separates.Then add the paneer and peas and cook till tender.Add garam masala at the very end and serve hot.

Festive Feasts contd..

So,continuing my Festive Feasts, here is the next recipe, which is a staple at my house during Diwali.Its an Eggplant dish with Potatoes and Spinach,a very simple yet extremely flavorful.It evokes memories growing up,when my mom used to make this in a "lohe ki kadhai"(cast iron wok).Apparently that's how you're supposed to cook this dish to get the maximum flavor and color out of it. So if you have a cast iron wok, use that otherwise use your normal cookware.

Aloo Baingan Saag(Potatoes, Eggplant and Spinach)
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Ingredients:


2 Potatoes-cubed
2-3 Bunches of spinach-roughly chopped
2 Chinese Eggplants(Baingan)-chopped
Fenugreek Seeds(Methi)-1 tsp
Oil-1tbsp
Asafetida- a pinch
3 cloves of Garlic-finely chopped
2 Green Chillies-chopped
Salt-To taste


Process:


Heat 1tbsp of oil in a deep pan and add the fenugreek seeds(methi seeds) until it splutters.Add the asafetida, chopped garlic and green chillies and fry for about a minute until the garlic turns golden but not burnt.Now add the potato, eggplant and spinach one-by-one.Add salt and cover. Cook on high until the spinach wilts and mixes in with the rest.Turn the heat on medium and cook the vegetables covered until they are all cooked and all the water has been absorbed.


This dish can be served with Naan, Rotis, Parathas etc..Enjoy!

Aloo Gobhi (Potatoes and Cauliflower)

Folks its the season to eat, eat and eat some more, but don't look down that region called the "midriff".Just pretend it doesn't exist or just block it off from your memory for sometime.At least that's what I do! I must admit that I'm a foodie and to be honest its not my fault, it runs in my family.My parents are the most amazing cooks I've known, my mom an amazing vegetarian cook, who also cooks the most delectable fish curries(something she learnt after marrying into Dad's family) and my Dad, the ultimate authority on mutton dishes that are absolutely divine, scrumptious, palatable, and ambrosial to add a few adjectives here!So food has been a big part of my life growing-up.


Marriage hasn't changed me one bit, since DH is a food lover just like me!He likes to whip-up his own creations every once in a while.We love food from around the world and are always looking to try out different cuisines wherever we go.


Most of the traditional North Indian food I cook,I've learnt it from my parents with slight variations here and there to make it easier and quicker, more suitable for our fast-paced lifestyle without losing the essence of the dish itself. I must also add that the measurements are not exact but approx. as I don't measure, but use my instincts, so go ahead and adjust the spices and seasonings according to your taste.


I'm going to start with some Indian recipes first.


Aloo Gobhi (Potatoes and Cauliflower)-This is a dish made popular in the movie "Bend it Like Beckham".This is my take on Mom's Aloo Gobhi.Its a dry version.

Ingredients:


2 Potatoes-Peeled and Cubed
1 Medium Cauliflower-Cut into florets
1 Medium Onion-Sliced thinly
Garlic paste-1 tsp
Ginger paste-1 tsp
1 Big Tomato-Chopped
Turmeric-1 tsp
Coriander Powder-2 tsp
Cumin Powder-2 tsp
Red Chilli Powder-1/2 tsp
Oil- 3 tbsp
Salt-to taste


Process:


In a deep pan heat about 1 1/2 tbsp oil.When heated add the cut vegetables and fry them with a pinch of turmeric until they are a little brown on the edges.Take them out and in the same pan add the remaining oil.Drop in the onions and fry for abt 2 mins until soft.Add the ginger-garlic paste and fry for another minute.Add the chopped tomatoes and all the dry spices and cook until oil separates.Now add the fried potatoes and the cauliflower and mix well with the rest of the spice paste(masala) in the pan.Cook until potatoes are soft and cauliflower is cooked but firm and not mushy.


Serve hot with Naans,Parathas, Puris or Rotis (Chapatis).Enjoy!