Category Archives: Meals in Minutes

Minty Paneer (Chutney & Paneer)

An another work with paneer….my favourite ingredient. It is a simple recipe of grilled paneer with chutney. And I made it further simpler by using frozen cubes of green chutney, which I always keep handy. We just have to marinate paneer cubes in green chutney and bake it till crisp. Sprinkle chat masala over it for chatpata (tangy) flavour; and the taste is irresistible.

 Minty Paneer goes well as a starter or can be served as an appetizer. Make a meal by using it as filling with tortilla wraps by adding sliced raw onion and chat masala or enjoy on it’s own as a main course with roomali roti. Continue reading Minty Paneer (Chutney & Paneer)

Hummus….my fix

Hummus is no more new to our palette. It is a classic, creamy Middle Eastern dip or spread made of chickpeas, garlic, olive oil, tahini and lemon juice. My method has all these ingredients with addition of fresh basil leaves. Instead of buying tahini sauce from the market, I use sesame seeds. My simple fix for hummus is grounding all the fresh ingredients at one go and adding whipped curd while serving.

Hummus is very versatile. So I prefer making large quantities and store it in deep freezer in the form of cubes.20170302_153433

Ingredients:

  1. Chick peas -1 cup boiled
  2. Sesame seeds – 1 tablespoon
  3. Olive oil – 2 tablespoons
  4. Basil leaves – 1/2 cup approximately
  5. Yogurt or curd – 1 tablespoon, thick curd or hung curd
  6. Lemon juice – 1 tablespoon
  7. Ginger – 1/2 teaspoon chopped
  8. Green chilly – 1 inch or as per taste
  9. Garlic – 1 teaspoon chopped
  10. Salt and pepper as per taste

Method:

  1. Dry roast sesame seeds.
  2. Grind all the ingredients except curd along with roasted sesame seed.
  3. Grind to smooth creamy texture by adding 1 or 2 tablespoon of water or as per requirement. I avoid using extra olive oil.
  4. Hummus is ready to be served. Before serving mix in curd, drizzle olive oil, paprika and finally garnish with sliced olives.

For storing:

 After the step 3, remove hummus in the ice cube tray. Store frozen cubes in a zip lock bag.

To use frozen cubes:

Defrost required quantity of cubes, mix in curd, drizzle olive oil. Finally garnish with paprika and sliced olives just before serving.

Tips & tricks:

  • Frozen hummus cubes can be stored in deep freeze for 2 months
  • Use of garlic and basil is optional
  • Traditionally, curd is not included in the recipe but I feel it gives nice creamy texture to the dip.
  • Also, curd gives freshness to the recipe if we are using stored cubes
  • Thick curd can be easily replaced by greek curd

 

 

Falafel Bites

Falafel with Pita bread is an all time favorite, Middle Eastern delight. I made some small changes to make it easy to serve as cocktail bites. Instead of pita bread I used mini burgers and replaced chick peas falafel with lentil fritters since I keep them frozen. Added hummus (again ready and frozen), salad, green chutney and bites are ready. Serve it as evening snack or as an appetizer.

Shortly, I will provide my recipe for cook & store  lentil fritters and hummus in separate post. Continue reading Falafel Bites

Baked Stuffed Potatoes

This recipe is a very interesting twist to make baked & stuffed potato. It is very easy to make and simple to assemble in least of the time. Although baking does take almost 20 minutes but then it is worth the wait. Serve them hot as an appetizer, accompanied with any sauce or sour cream. Continue reading Baked Stuffed Potatoes

Pear, Candied Walnut & Green Leafy Salad

It has been long since I last put up my post….actually it seems like starting new. Got quite tied up with Diwali festivities, vacations and other activities focusing home and family. So I thought to start with simple salad with beautiful mixture of colours and textures. I had all the ingredients ready with me including dressing. I only had to caramelise walnuts to give crunchy and sweet taste to salad. Continue reading Pear, Candied Walnut & Green Leafy Salad

Fig Treats

I am writing this post after a gap of almost fifteen days. Got tied up with Diwali preparations…shopping, cleaning, socializing etc etc.

Still got time to venture in to trying few new finger snacks at this time of Diwali. Unfortunately, my mind was preoccupied and I forgot to click pictures. Luckily, I remembered to take a picture of my last try – Fig Treats...the easiest one. Although, it is not a new appetizer. I vaguely remember having it before….very tasty but very moist, it was topped with fresh mozzarella cheese. I didn’t like the texture and I wanted to try my way with readily available cheese and other ingredients. Surprisingly, it turned out quite tasty with least of the efforts. Continue reading Fig Treats

Mint & Pear Dip

Very easy to make minty dip….fresh & fruity. It can easily replace our all time favourite green chutney.  Serve it with wafers or crackers as a dip and with samosas, kebabs or any  snack item as chutney. Or, just mix with any salad as a dressing….it taste great.

 

Making time : 7 minutes

Ingredients :

  1. Fresh Pear – 1 1/2 washed & chopped with skin
  2. Fresh Mint leaves – 1/2 cup washed & chopped
  3. green chilly – 1 medium size chopped
  4. Ginger – 1/2 inch finally chopped
  5. Lime juice – 1 teaspoon
  6. Sugar – 1 teaspoon
  7. Poha (flattened rice) – 1 tablespoon washed (for binding)
  8. Salt – to taste

Method :

  1. Mix all the ingredients and grind smooth by adding one tablespoon of water.

Dip is ready. Serve chilled it taste better.

Tips & Tricks :

  • Add water for grinding as per usage… With savoury items dip should be thick and for dressings etc add little extra water.
  • We can easily replace poha with roasted peanuts ,cashews or dalia (roasted gram dal)

Desi Veggie Medley

This is a very interesting and easy to make recipe – just takes four simple steps. Quick to cook when you’re in a rush and with whatever is available in the kitchen. I didn’t have much choice of vegetable that day but for baby corn, spring onion and capsicum. Tomatoes and cottage cheese are always there in my kitchen as I find them very handy. In this recipe, I practically cooked all the ingredients together.

Desi Veggie Medley goes well with roomali roti or any Indian bread. Or, just make it little dry, roll it up like a tortilla wrap with onions and any sauce of your choice. Continue reading Desi Veggie Medley

Tender Okra & Baby CornVegetable

Tender Okra & Baby Corn vegetable is actually very simple and easy to make dry vegetable. Okra, popularly known as Bhindi or Lady finger in India is cooked practically in every house simply being favorite vegetable of all the age group. Baby corn remains  crispy even after cooking,combines well with Bhindi. I tried this combination and it turned out tasty. Although dry, but this tangy vegetable goes well with chapati, nan, parantha or any Indian bread. Or just roll it in chapati, add raw onion and any sauce to make it more interesting. Continue reading Tender Okra & Baby CornVegetable

Steamed Cottage Cheese & Spinach Dumplings with Zesty Tomato puree

Theses dumplings are similar to Paneer or Cottage Cheese Kofta. Koftas are very popular as an Indian main course but, unfortunately, they are generally deep-fried. I’ve tried to make it healthier by steaming them with the same ingredients. It turned out quiet tasty and is much easier to make. I added spinach to simply make it more nutritive and colourful. It can be served with chapatis, nan or any Indian bread. Continue reading Steamed Cottage Cheese & Spinach Dumplings with Zesty Tomato puree