Food


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We have compiled some recipes we like and would love to have you submit any that you think would benefit other Maharani Mamas.  Send recipe with picture to maharanimamas@gmail.com

Appetizers

Roasted Eggplant & Garlic Dip

Ingredients:

Italian Eggplant – 1, washed and stem removed
Garlic – 10 to 12 large cloves
Green Chilies – to taste, finely chopped
Salt – to taste
Olive Oil – for drizzling
Red Onion – 1/4 cup, chopped finely
Cilantro – 1/4 cup, chopped finely
Lemon/Lime Juice – to taste

Method:

Preheat oven to 450F

  1. Place Eggplant on the chopping board where it does not roll and make 4 slits long ways over the top of the eggplant (approx 1/2 inch apart).
  2. Gently pry open the slits and stuff whole Garlic cloves and chopped Green Chilies into the slits.
  3. Place the Eggplant on a large piece of aluminum foil and lightly drizzle Olive Oil into the slits.
  4. Sprinkle Salt over the Eggplant and tightly wrap it with the foil.
  5. Place wrapped Eggplant in an oven proof casserole dish and bake (uncovered) at 450F for 1 hour.
  6. After baking, immediately remove Eggplant from foil, directly into the hot casserole dish. Take care as Eggplant juices will sizzle in the hot dish.
  7. Using a knife, make slashes in the Eggplant and mash it further with a potato masher.
  8. Allow Eggplant to cool to room temperature.
  9. Once cooled, add chopped Onions, Cilantro, Salt and Lemon Juice. Mix well.
  10. Serve at room temperature or chilled with crackers or pita chips.

Source: Show Me the Curry

 

Tandori Broccoli
Serves: 4 (as a side) and 6-8 (as an appetizer)

Ingredients:

Broccoli Florets – 1lb (approx)
Pot of Boiling Water
Salt – 2 tsp
Turmeric Powder – 1/2 tsp
For the Marinade:
Thick Yogurt – 1 cup
Pickle Pieces – few and to taste, chopped
Pickle Masala – 1 tbsp
Panch Puran Masala – 1 tsp
Red Chili Powder – to taste
Salt – if needed

Method:

  1. Cut Broccoli into Florets.
  2. Boil a pot of Water.
  3. Add in Salt and Turmeric Powder and mix.
  4. To blanch, drop the Broccoli into the Water gently. Press to submerg in completely.
  5. After 2 minutes, transfer the Florets into an Ice Bath.
  6. Once cooled, drain out the Water.
  7. Next, combine all the marinade ingredients.
  8. Taste test to adjust any seasoning.
  9. Gently toss the Broccoli in the marinade and mix.
  10. Prepare a Bloiler pan and preheat the oven on a “Broil-High”.
  11. Coat the Pan with a cooking spray.
  12. Spread the Florets on the pan in a single layer without overcrowding.
  13. Place the pan close to the top element in the oven.
  14. Broil till there is a a little caramelization.
  15. Take out and pransfer to a serving tray.
  16. Garnish with Lime juice and/or Chaat Masala.
  17. Serve hot as a side or as an appetizer.

Source: Show Me the Curry

Paneer Pinwheels
Puff Pastry Sheets – 1 pkg (1 pkg has 2 sheets)

Ingredients:

Paneer – 7 oz, crumbled
Oil – 1 tbsp
Turmeric (Haldi) Powder – 1/4 tsp
Red Chili Powder – 1/4 tsp
Cumin (Jeera) Powder – 1/4 tsp
Chat Masala – 1/2 tsp
Amchoor (Dry Mango Powder) – 1/4 tsp
Salt – to taste
Cilantro – to taste, chopped

Method:

  1. Pull out a package of Puff Pastry Sheets to defrost on the counter for 40 minutes.
  2. Meanwhile, work on the filling. Preheat oven to 400 degrees F.
  3. Crumble the Paneer in a bowl by hand or using a food-processor (pulse button).
  4. Add in the dry spices – Turmeric, Red Chili Powder, Cumin Powder, Chat Masala, Dry Mango Powder & Salt.
  5. Mix well and add the chopped Cilantro and mix again.
  6. Heat Oil in a skillet.
  7. Heat the Paneer in the skillet for about a minute or so.
  8. Take off the flame and transfer into another bowl so it cools down faster and is easy to handle.
  9. Meanwhile, dust a flat surface with some All-Purpose Flour and open the sheet of Puff Pastry on it.
  10. Dust a little more Flour on top of the Sheet and roll out the sheet a little.
  11. Divide the filling and spread them on the 2 sheets.
  12. Roll the sheet gently into a roll as tightly as possible while being gentle.
  13. Once you reach the edge, dab a little water and gentle but firmly press the edge in.
  14. Roll the roll over and gently pinch the edges together.
  15. With a sharp knife, cut rounds and place them on a greased tray.
  16. Place them in the oven for about 15 minutes and pull them out once you see them turning brown.
  17. Once out of the oven, allow them to cool for about 5 minutes before transferring them.
  18. Enjoy warm.

Source: Show Me the Curry

 

Sautéed Stuffed Jalapenos
Serves: 4

Ingredients:

Jalapeno Peppers – 4 large, stems removed, slit on one side and deseeded (oil hands or use rubber gloves to protect hands)
Cream Cheese – 4 oz, at room temperature (hung curd (yogurt) can also be substituted)
Salt – to taste
Roasted Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Cilantro (Coriander Leaves) – 1 Tbsp packed, chopped
Onion – 1/2 medium, cut into big squares
Red Bell Pepper – 1/2 Large, cut into big squares
Bread Crumbs – 2-3 Tbsp (as needed)
Oil – 1 Tbsp

Method:

  1. In a mixing bowl, combine Cream Cheese, Salt, Roasted Cumin Powder, Garam Masala and Cilantro. Mix well.
  2. Stuff Cream Cheese mixture into each Jalapeno Pepper.
  3. Sprinkle Bread Crumbs over the cream cheese (to prevent the cheese from oozing out when heated) and squeeze the pepper sides together to seal it. Dip the exposed stem side into the bread crumbs to form a coating on top.
  4. Heat Oil in a large skillet.
  5. Add Onions and cook until lightly golden and translucent.
  6. Add Bell Pepper and sprinkle a little salt. Mix well.
  7. Add in the stuffed Jalapenos and let them cook so that they caramelize on all sides. Be gentle when turning so that the cream cheese does not ooze out. A little will ooze out — that’s ok.
  8. Serve hot.

Source: Show Me the Curry

 

Samosas
Makes: 12 (approx)

Ingredients:

For the crust:
All-purpose Flour – 1 1/2 cups
Salt – 3/4 tsp
Ajwain (Carrom Seeds) – 1/4 tsp
Oil – 2 Tbsp
Lemon/Lime Juice – 1 Tbsp
Water – 1/4 cup + 2 Tbsp

For the filling:
Potatoes – 1 1/2 lbs, boiled, peeled and cubed
Whole Coriander Seeds – 1 tsp
Fennel Seeds – 1 tsp
Salt – to taste
Garam Masala – 1/2 tsp
Dry Mango Powder – 1/2 tsp
Sugar – 1/2 tsp
Cilantro (Coriander Leaves) – 10 sprigs, chopped
Ginger/Green Chili – 1 Tbsp, minced
Lime/Lemon Juice – to taste
Oil – 2 Tbsp
Cumin Seeds – 1/2 tsp
Asafoetida – 1/8 tsp
Frozen Green Peas – 1/2 cup

Method:

  1. Soak Coriander Seeds and Fennel Seeds in a few tablespoons of warm water and keep aside.
  2. In a bowl, mix All-purpose flour, Salt and Ajwain.
  3. Add 2 Tbsp Oil and mix until all the oil is well incorporated into the flour.
  4. Add Lemon/Lime Juice and Water and knead into a smooth firm dough. Wrap in plastic wrap and let it rest for 20 minutes.
  5. To the boiled, cubed Potatoes, add Salt, Garam Masala, Dry Mango Powder, Sugar, Cilantro, Ginger/Green Chili, Lemon Juice, and the drained Coriander/Fennel Seeds. Mix well.
  6. Heat Oil in a pan on medium heat.
  7. Add Cumin Seeds, Asafoetida and Green Peas. Cook for 1-2 minutes until peas are tender.
  8. Add Potato mixture and cook for a few minutes until heated through. Keep aside to cool to room temperature.
  9. Divide Dough into small portions (slightly bigger than a golf ball).
  10. Roll out each portion into a thin oval shape.
  11. Cut the oval down the center to make two semi-ovals.
  12. Lift one side of the flat edge and brush plain water on it. Lift the opposite side and overlap the two edges to form a cone shape. Press the seams gently to seal.
  13. Stuff the Potato mixture into the cone. Brush plain water around the top edge and seal shut.
  14. Deep fry until golden.
  15. Serve hot with Tamarind Chutney, Mint Chutney or Ketchup.

Source: Show Me the Curry

Main Dishes

Grilled Chicken with a Desi twist

Ingredients:

1 1/2 pounds skinless boneless chicken breast halves, cubed
2 tablespoons ghee
2 tablespoon oil
4 garlic cloves, crushed
1 teaspoon dried mint
1 teaspoon garam masala
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons fresh lemon juice
a handful of fresh mint leaves
1 red onion, cubed into 1-inch pieces
8 12-inch metal skewers

Method:

  1. Mix chicken, 2 tablespoons oil, garlic, mint, garam masala, salt, lime and pepper in medium bowl. Let marinate 30 minutes.
  2. Prepare barbecue (medium-high heat). Alternate chicken, onion on skewers; sprinkle with salt and pepper and fresh mint.
  3. Grill until chicken is just cooked through, turning and basting occasionally with ghee, about 10 minutes.
  4. Serve with a salad.

Source: Indian Foods Co

 

Mixed Lentil (Dal) Chili Recipe

Ingredients:

1.5 tbs Tuvar dal
1.5 tbs urad dal with skin
1.5 tbs masoor dal
1.5 tbs moong dal
1.5 tbs chana dal
1 medium onion chopped
4-5 garlic cloves chopped
2 green chillies chopped
1 small onion chopped fine or grated
1- 2 tbsp. of Dal Masala Spices
Salt and lime juice and sugar to taste
1 tbs oil for cooking
1 tbs cilantro minced

Method:

  1. Mix all the dals and wash properly.
  2. Cook the dals with 4 cups of water until soft.
  3. Heat oil in a pan.
  4. Add the onions, garlic and chopped chilli. Add Dal Masala spices.
  5. Fry the mixture until the onions turn pink.
  6. Add the tomato and fry for a 1 minute.
  7. Add the cooked dal to this mixture and mix well.
  8. Add salt and lime juice, a touch of sugar to taste and garnish with minced cilantro.

Source: Indian Food Co

 

Vegetable Lentil Medley – Recipe

Ingredients:

For the vegetables:
4 tablespoons ghee
1 medium yellow onion, thinly sliced
2 teaspoons subzi blend
1 teaspoon grated fresh ginger or ginger paste
3 cloves garlic, thinly sliced
6 cups of seasonal veggies diced or cut as you wish
1/2 inch sq. of jaggery
Salt and pepper and fresh lime juice to taste
3 cups cooked channa dal
Garnish with fresh mint

Instructions:

  1. Heat ghee in a heavy pot over medium heat. Add onion; sauté, stirring occasionally, until soft and translucent, about 5 minutes.
  2. Stir in subzi blend, and toast for 1 minute; add ginger and garlic, and cook 1 minute more.
  3. Add veggies, jaggery and coconut. Cook until they are only slightly tender, about 3 minutes. Add a few tablespoons of water(enough for steaming veggies) salt and pepper to taste; stir well.
  4. Steam covered, until the vegetables are completely cooked. Stir in lime juice. Add cooked or serve over channa dal.

Source: Indian Food Co

 

Spinach and Paneer – Palak Paneer Punjabi Style
Serves 4 to 6

Ingredients:
1 bunch of spinach trimmed, washed, steamed and blended
1 red onion, boiled in 4 tbsp. water and pureed/blended
1 green chillies chopped
2 cup paneer cubes fried
2 tablespoon ghee
1 teaspoon cumin seeds
1 teaspoon garlic minced
1 teaspoon ginger minced
salt to taste
1 teaspoon lemon juice
1 tsp. Garam Masala
2 tablespoon cream or 1 tbsp. butter

Method:

  1. Heat the ghee in a heavy-based pan.
  2. Add the cumin seeds and let them crackle.
  3. Add the garlic and ginger and green chili.
  4. Add onion and cook till the onion starts browning.
  5. Add the chopped spinach puree, salt and mix well.
  6. Add 4 tbsp. water to 1/2 cup water or more and bring to a boil.
  7. Add the deep fried cottage cheese cubes and stir to mix gently.
  8. Mix in the lemon juice and garam masala. Simmer on low for 20 minutes.
  9. Put off the heat and mix in the cream or 1 tbsp butter.

Source: Indian Food Co

 

Eggplant Puree / Baingan Bharta Recipe 
Serves 6-8

Ingredients:
2 large eggplants
4 tablespoons oil
1 large onion, chopped
3 very ripe fresh in season tomato, chopped

Spices
1 tbsp. coriander powder
1/4 teaspoon chilli powder, optional
Salt to taste
1/4 teaspoon garam masala
pinch of dried mint

Garnish
3 tablespoons finely chopped fresh cianrto
3 tender green onions, finely chopped

Method:

  1. Roast eggplants over gas flame, or hot coals, or under griller, until the skin is thoroughly blackened all over and the eggplant itself is soft to the touch. When cool enough to handle, remove all skin under running cold water. Mash or chop roughly.
  2. In a heavy saucepan heat oil and fry the onion until lightly browned. Add tomato and cook till tomato is well done. Add ground spices and stir for a few seconds, then egggplants and salt.
  3. Cover and cook on low heat until liquid evaporates and it becomes a puree thick enough to scoop up with pieces of chapati.
  4. Add garam masala and mint and simmer, uncovered, for a few minutes longer.
  5. Garnish with fresh coriander, spring onions

Source: Indian Food Co

 

Sweet and Sour Indian Curry
Serves: 4 people

Ingredients:
8 oz. Paneer or 4 Eggs, hard boiled and shelled and halved1/2 cup frozen peas thawed or rinced in hot water
(NOTE: Paneer may be subsitued by boiled egg or any vegetable of your choice)
2 tablespoons vegetable oil or ghee
1/2 teaspoon crushed chilli (optional)
1 level teaspoon panchporan
1 onion, finely chopped
1/2 cup crushed tomato
1″ cube of fresh ginger, grated
2-3 cloves of garlic, finely sliced
1 teaspoon ground coriander seed (dhanya)
.5 teaspoon turmeric powder (halood)
1 inch cinnamon stick
4 cloves
1 tsp. brown sugar or a 1 inch sq piece of jaggery
Salt to taste
2 cups of warm water

Method:

  1. Heat the oil in a large nonstick pan on medium heat. When the oil is hot fry the panchporan but don’t let it burn.
  2. Quickly add the onions and fry for 4-5 minute turning them over from time to time. Add tomato, ginger, garlic and rest of the spices and let it cook for another 4-5 minutes.
  3. Now add to the pan the paneer or the eggs with water, salt, sugar/jaggery and bring to boil.
  4. Once it starts boiling lower the heat and cover the pan with a lid and allow to simmer for 10 min. Turn of heat and add the peas and cover.

Source: Indian Food Co

 

Chicken Tikka Makhani – Butter Chicken
Serves 3-4

Ingredients:

Marinade:
4 boneless, skinless chicken breasts, cubed
3cm piece fresh root ginger, peeled and chopped
2 garlic clove, chopped
1 tsp mild chilli powder (optional)
1 tbsp. tandoori spice blend
2 tbsp fresh coriander, chopped
juice of 1 lime
1 tbsp. ghee

Curry:
2 tbsp. ghee
1 onion chopped
1 tsp. ground turmeric
1 tsp. tomato paste
1 cup crushed tomato
8 oz. heavy cream

Method:

  1. Put the chicken, ginger, garlic, chilli powder, tandoori spice blend, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. marinate for 4 hours.
  2. Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally. Set aside.
  3. Meanwhile, heat the ghee in a pan and fry the onion until transclucent. Add the turmeric and tomato paste and stir fry for 1 minute. Lower the heat, pour in crushed tomato and simmer for 2-3 minutes.
  4. Add the chicken and simmer until the meat is succulent. Season and stir in the heavy cream.

Source: Indian Food Co

 

Chicken Biryani  
Serves 6-8

This is a rice hot dish that makes a one dish meal along with plain yogurt or with yogurt raita.

Ingredients:

Cooking the Rice:
1 package Basmati Rice washed and drained
1/2 tsp. salt
10 cups water

Cooking the Biryani:
2 lbs. chicken, lamb or mutton leg/shoulder cut into bite size pieces, washed and drained
5 tbs. oil or ghee
2 onions, peeled and thinly sliced
3-4 cloves of garlic minced
1 inch piece ginger minced
1-3 green chillies minced
6-7 tbsp. Biryani Spices
2- 2 1/2 tsp. salt (adjust to taste)
1/2 cup thick yoghurt
2 large tomatoes, chopped
1/2 bunch of cilantro leaves, minced
1 lime or 1/2 lemon, cut into small pieces
A few strands of saffron soaked in a tablespoon of warm water
1 tbs. Ghee

Method:

Cooking the Meat:

  1. Heat oil/ghee in a large pan and fry onions, until quite dark brown. Remove with a slotted spoon and keep aside.
  2. In the same oil (add more if needed), add spices ginger and garlic. Fry for a minute or two.
  3. Add meat pieces, salt, chilli. Stir fry until meat is nicely browned on all sides.
  4. Add yoghurt, tomatoes, cilantro, lime. Cook, stirring frequently, until meat is soft and only a little gravy is left.

Cooking the Rice:

  1. While meat is cooking, boil the water for rice with salt.
  2. Add rice and bring to a rolling boil, until 2/3rd done about 5 minutes after the boil.
  3. Drain the water off like you do when cooking pasta. You can run a little cold water over it, to stop the rice from cooking further while resting. Leave in the colander for a few minute, for the water to drain out completely.
  4. Add ghee to grease a large oven proof dish or a pan.

Layering the Biryani:

  1. Spread 1/3rd of the rice in a layer at the base of the pan. Now layer with 1/2 of the meat.
  2. Repeat the layering till the last layer is the rice.
  3. Sprinkle the saffron on the top of the rice.
  4. Add fried onions on top.
  5. Cover the pan with a tight lid and put it in a medium hot oven and bake for 30 minutes at 350 F the rice is fully done.

Source: Indian Food Co

 

Veggie Biryani 
Serves 6-8

Ingredients:

10 oz. from a choice of cauliflower, potato, carrots, asparagus, broccoli cut into bite size pieces, washed and drained
2 tbs. oil or ghee
1 onion, peeled and thinly sliced
1 clove of garlic minced
1/2 inch piece ginger minced
1 green chillie minced
Package of Ajika Saffron Biryani
1 tsp. salt (adjust to taste)
1/2 cup thick yoghurt
1 tomato, chopped
1/4 bunch of cilantro leaves, minced
1/2 lemon, juice

Method:

  1. Heat oil/ghee in a large pan and fry onions, until quite dark brown. Now add ginger and garlic. Fry for a minute or two.
  2. Add veggies, spices from the package, salt, green chilli. Stir fry until veggies is nicely coated with the spices.
  3. Add yoghurt, tomatoes, cilantro, lime juice. Cook, stirring frequently, until veggies are soft and only a little gravy is left.
  4. While veggies are cooking, wash rice , rinse a few times till rice water is somewhat clear. Drain.
  5. Add rice to the veggies and 2 1/4 cups of water and bring to a rolling boil. Then turn heat to medium-low and cover the pot with a tight lid.
  6. Cook for 10 minutes and turn the heat off. Do not lift the lid. Let the rice steam in its own heat for another 5 minutes.

Source: Indian Food Co

 

Spinach Raita/Yogurt
Makes 4 cups

Raita, a yogurt salad, is great when served with meals

Ingredients:

3 cups organic whole milk yogurt
1 cup boiled spiach leaves pureed
1 tbsp. Raita Mix 2
Salt to taste

Method:

  1. Blend all ingredients except the garnish.
  2. Serve chilled.

Desserts

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