My Absolutely healthy Cauliflower dish!

My Absolutely healthy Cauliflower dish!

I opened my refrigerator to cook dinner for us and found just cauliflower and some yoghurt!

It was too late to go out and get something and then cook so figured will have to come up with a dish 🙂

I made this awesome healthy cauliflower dish with crunchy almonds, yoghurt, mint and ofcourse my spices!

My husband loved it and the best part is you can use any vegetable for this recipe and I promise it will turn out perfectly CURRYLICIOUS!!!!!!! Look for the recipe in my recipe section and would appreciate your feedback.

Creamy Cottage Cheese Curry prepared in a wok

Creamy Cottage Cheese Curry prepared in a wok

I want to start by introducing all of you to what a “Kadai” is? Kadai in India means a wok:) I prepare this awesome “currylicious” cottage cheese dish in a wok tossed with colored bell peppers, onions and tomatoes. I throw in a bunch of spices that the flavors and smell travel to my neighbours and they say “not again, Nandini- We smell another curry in the making. Are we invited”?

I just feel very generous today 🙂 and would love to share this recipe with all of you. I bet you will fall in love with this currylicious dish!!!

Recipe: Creamy Cottage Cheese prepared in a Wok

Recipe: Creamy Cottage Cheese prepared in a Wok

Ingredients

1 Onion

1 Green Chilli

1/2 Green bell pepper

1/2 Red bell pepper

3 cloves of garlic

1 inch piece of fresh ginger/ 1 tsp ginger powder

1 Tomato

Indian Cottage Cheese

Canola Oil

1/2 tsp butter

Spices:

1 tsp cumin seeds

1 tsp coriander powder

1 tsp turmeric powder

1 tsp cayenne powder

1 tsp coriander seeds

2 tsp dried fenugreek leaves

Preparation:

1) Chop onion, bell peppers, ginger and garlic roughly.

2) Grind onions, green chilli, garlic and ginger together.

 

 

 

 

 

 

 

 

3) Heat a pan with oil. Add cumin seeds, turmeric,

cayenne, coriander powder and salt to taste.

4) Transfer the ground onion-chilli-garlic-ginger mixture

to the above pan.

 

 

 

 

 

 

 

 

5) Mix so that the spices blend with the

mixture and cook for 3 minutes.

6) Puree the fresh tomato

 

 

 

 

 

 

 

 

7) Transfer the tomato puree to the pan.

8) Mix and cook for another 3-4 minutes

 

 

 

 

 

 

 

 

9) Using mortar and pestle, grind the

fresh coriander seeds.

10) Transfer the ground coriander seeds to the

pan and mix with the peppers and onions.

 

 

 

 

 

 

 

 

11) Now is the time add my favorite Indian herb,

dried fenugreek leaves!

12) Using the palm of your hand, crush the leaves

and add it to the pan and mix well.

 

 

 

 

 

 

 

 

13) Now carefully transfer the mixture of onions, peppers,

crushed coriander seeds and fenugreek leaves onto the pan

that has the previously cooked onion tomato paste mixture.

14) Mix everything together gently.

 

 

 

 

 

 

 

 

15) Now cut the cottage cheese into medium

sized cubes

16) Take another pan. Now this is the only time I would ask you to use the 1/2 teaspoon butter. Trust me!

Follow my recipe and you can prepare restaurant quality curry at home 🙂

Add the butter and toss the cubed cottage cheese till they turn brown.

 

 

 

 

 

 

 

 

17) TIME TO PLATEEEEEEEEEEEEEEEE!!!

My favorite Snack- Chick Peas with grated Coconut

My favorite Snack- Chick Peas with grated Coconut

I never gave Chick Peas that much attention or respect that it deserved:) all this time until there was this weird craving of a snack once my kids got back from school. I always gave them cookies/ sandwiches/ cupcakes and was tempted to eat some myself. I decided to make something healthy for them as well as me one day and opened my pantry to find canned chickpeas!!!OKK K now what? So I opened it and made something that took me less than 5 minutes:) to prepare.

Now if you do not want to use the canned ones, you can always buy the packet of chick peas from the store and soak some overnight and pressure cook it! Well, I have 2 kids and I really need something that saves me time hence the readily available cooked ones works better for me:)

Recipe: Tomato Chutney

Recipe: Tomato Chutney

Ingredients

1 large Onion

2 Tomatoes

1 tsp tomato puree

1 tsp cumin powder

1 tsp coriander powder

1 inch piece ginger/ 1 tsp ginger powder

3 cloves of garlic

1 tsp cayenne powder

Salt to taste

Sesame Oil(best) or if you cannot find it Canola oil is fine.

1/2 tsp Mustard seeds

Curry leaves -2/3

Preparation

Chop onions, tomatoes, ginger and garlic. Heat a pan with sesame oil and add the chopped garlic, ginger and onions.

Add salt, cayenne, cumin coriander powder and saute for about 5 minutes till the onions are light brown. Add the chopped tomatoes and saute till the tomatoes also take in all the flavors of the spices and are well cooked. Then transfer to a blender and blend well till smooth.

For garnish, add sesame oil to the pan and add mustard seeds and curry leaves till you hear them splutter!!!!

Transfer the blended chutney paste to the pan with garnish and mix well. Enjoy!!!