Methi Malai Paneer is a delicious Indian gravy cooked with paneer (Indian cottage cheese) and fenugreek leaves in a creamy sauce. It is served along with roti or anyIndian breads. This is a simple recipe and can be prepared quickly for a party or for everyday dinner or lunch. Whenever I go to the Indian store, I don’t forget to pick a bunch of methi or fenugreek leaves. I love to make some methi dal or a gravy for my roti and rice. It has a lot of medicinal values and is nutritious. Enjoy the curry with roti or phulkas.

Ingredients:

• Chopped onions – 2 cups
• Puree from 2 big roma tomatoes
• Fresh methi leaves (Fresh fenugreek leaves) – 3 cups
• Fried paneer – 1 cup (8 oz or 200 gram)
• Oil – 2 tbsp
• Ghee (clarified butter) – 1 tbsp
• Garlic cloves – 3
• A pinch of asafoetida
• Turmeric powder – 1/2 tsp
• Chili powder – 1 tbsp
• Kasoori methi (dried fenugreek leaves) – 3 tbsp
• Chicken masala or Chicken curry masala – 3 tsp (I used Shakthi masala, any brand would be fine.)
• Amchur powder – 1/2 tsp
• Unsalted Cashew nut – 2 tbsp
• Unsalted Almonds – 2 tbsp
• Milk – 3 to 4 tbsp
• Heavy cream – 1/2 cup
• Salt to taste
• Coriander leaves for garnishing

1. Heat oil and ghee in a non-stick or regular pan and add a pinch of asafoetida followed by finely chopped garlic.
2. Add onions and a little salt and saute until onions are soft and cooked.
3. Soak cashew and almonds in milk for 10 minutes and grind it to a paste.
4. Now add the tomato puree, turmeric powder, chili powder, chicken masala. If you do not have chicken masala, you may substitute it with kitchen king masala.
5. Cook for a minute and add 2 tbsp of kasoori methi by crushing it between your palms. Let it cook for 3 to 4 minutes over medium heat.
6. Add a little water and cook for another 5 minutes.
7. Add fresh cream and when it starts boiling add cashew and almond paste and let it cook for 5 minutes.
8. Add 1 tbsp of kasoori methi and fried paneer.
9. Add some water and let it cook for 3 to 4 minutes. Garnish with chopped coriander leaves.
10. Serve hot with Roti or Pulao.

© Nithu for Spicy Tasty, 2012. | Permalink | 3 comments | Add to del.icio.us
Post tags: gravies, side-dishes, veggie

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Fusilli is spiral shaped pasta and is widely used . I have made a Spinach Arugula Pesto inspired by Giada’s Spicy Pesto. I have tweaked it according to my taste and it was creamy and delicious. If you like it more spicy add more jalapenos. I blanched spinach and arugula since I thought I may not like the raw taste of it and I was right. You can also add some basil leaves if you have. You can avoid cheese and use brown rice pasta to make it healthy. I hope you all like this dish.

Preparation time: 40 minutes

No. of servings: 5 to 6

Spice level: 2 out of 5

Ingredients:

• Arugula – 1 and 1/2 cups
• Spinach – 2 cups
• Avocado – 1
• One and half jalapeno pepper with seeds (adjust to taste)
• Sun dried tomatoes – 1/2 cup
• Garlic pods – 2
• Half lemon juice
• Walnut – 1/2 cup
• Pine nuts – 1/4 cup
• Extra virgin olive oil – 1/4 cup
• Parmesan cheese – 1/4 cup (optional)
• Salt and pepper
• Fusilli (Brown rice pasta) - 1 lb (450 gram)  (can substitute with any pasta)
• Pine nuts for garnishing

1. Bring a pot of water to a boil and add a little salt.
2. Keep ice water bath ready, a bowl filled with ice and cold water.
3. Add spinach to boiling water and leave it for 20 seconds. Strain it from hot water and plunge it in the ice water bath  and remove or strain after a few seconds. This is called blanching.
4. Repeat the same with arugula.
5. In a food processor, add blanched spinach and arugula along with avocado, lemon juice, walnuts, pine nuts, garlic, sun dried tomatoes, jalapenos, salt and pepper.
6. Pulse and add olive oil and grind it to a smooth paste. Pesto is ready.
7. Cook fusilli pasta according to package instructions. Reserve some pasta water.
8. Now combine the cooked pasta with the pesto. Add some pasta water to loosen up.
9. Sprinkle parmesan cheese and some pine nuts. You can use any other cheese such as Asiago or any nutty flavored cheese for garnishing. You can also avoid cheese if you want.
10. Serve it right away since the avocado in the pesto tends to change the fresh green color.

© Nithu for Spicy Tasty, 2012. | Permalink | 5 comments | Add to del.icio.us
Post tags: 28 day weight loss and detox diet, Gluten free, Italian, Pesto

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Hummus is a popular Middle Eastern dip generally served along with Pita Bread. It is a simple and delicious appetizer made with cooked chickpeas (garbanzo beans), Tahini paste (sesame paste), garlic, lemon juice, olive oil and salt. It can also be served with Falafel, flat bread, tortilla chips, fresh or partially steamed veggies, etc. You can always alter the recipe according to your taste. Say you can add more lemon juice or garlic if you like it tangy or garlicky. You can also make it more exciting by adding Jalapenos or olives or sun dried tomatoes, etc. I have added pickled jalapenos to my hummus since I like it spicy. Try this recipe at home and let me know your comments.

Preparation time: 20 minutes

Yield: 2 1/2 to 3 cups

Method of Preparation:

1. Drain canned chickpeas, wash and reserve the liquid.
2. If you are using dried chickpeas, then soak it overnight and pressure cook or boil until soft. Drain and reserve the liquid.
3. Now grind cooked chickpeas, garlic cloves, tahini sauce, lime juice in a food processor. Add some reserved liquid if it is too thick.
4. When it is coarse, add jalapenos and 2 tbsp of olive oil and grind until smooth.
5. Transfer it to a serving dish and add the remaining olive oil and sprinkle some cumin powder, chili powder and chopped jalapenos.

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This recipe is from my sister’s kitchen. I wanted to try this recipe for a very long time and finally tried it and it came out so yummy. In my college days I was very addictive to Indo-chinese Cuisine. Hot and sour soup, Fried rice, Manchurian thees are my favorite dishes and I still love those yummy food.

My sister makes so yummy and delicious Indo-chinese fried rice and Manchurian. I’ve always used to wonder how she make this recipe so perfect and Finally I’ve got the nerve to try it and it came out so good. If you are a Chinese, Indo-chinese food lover you should definitely try this recipe. Easy and  a comfort food.

Preparation Time: 60 minutes
No Of  Servings : 3-4
Spice Level : 2 out of 5

© admin for Spicy Tasty, 2011. | Permalink | 5 comments | Add to del.icio.us
Post tags: Chinese, fried, indo-chinese, Rice dishes, veggie, veggies

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I’ve already posted the Enchilada sauce recipe and here is the anniversary dinner I made for Karthik – Chicken Enchilada Casserole. It came out really yummy and tasted so good. Karthik loved it and he kept going back for the leftovers.

As I mentioned earlier this is one of the easiest casseroles I’ve ever made.Try this recipe and let me know if you liked it too.

Preparation Time: 60 minutes
No of servings : 4-5

Method of Preparation :

1. Preheat the oven to 375 degrees F.
2. Now  grease the  13-in. x 9-in. baking casserole dish.
3. Pour a thin layer of enchilada sauce into the bottom of a medium casserole. Now layer in 3 corn tortillas or even 4.
4. Then top with some shredded chicken mix with some enchilada sauce and small spoonful of sour cream.
5. Sprinkle with little Swiss and jack cheeses and some jalapenos..
6. Repeat this step twice more.
7. Put the casserole dish on a baking sheet and bake it for 30 to 40 minutes until you see cheese bubbles on top.
8. The baking sheet will catch any drips of sauce or cheese.
9. After that remove from heat and garnish it with raw red onion rings if you want or you can skip this step.

If you wanted to try out a mexican food recipe it can’t get easier than this.

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Post tags: Baking, chicken, Mexican

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We (my husband & I) love mexican Food. I always love to make anything spicy. Enchilada is one of our fav dishes in Mexican Cuisine. I have always wanted to make that. Last sunday was our anniversary, I was gonna make a cake but decided why bake cake all the time let’s do something new & different and something favorite for my husband.

I knew enchilada was one of them so I made this for my husband from scratch. It came out well. And you know what? He loved it and of course I was extremely happy, when you get compliments from your loved one.

Enchilada Casserole is coming soon. 

Preparation Time: 45 minutes
No of cups : 4 cups

Ingredients:

• Red chilies : 5
• Chicken Stock : 1 cup (low-sodium)
• Tomatoes : 4 (large)
• Poblano Pepper : 1 (small)
• Extra virgin Olive oil : 3 tbsp
• Onion : 1 (cut into pieces)
• Tomato Paste : 1/4 cup
• Garlic : 3 cloves (chopped)
• Scallion : 2 (diced)
• Cumin Powder : 1 tsp
• Fresh Oregano : 1 tsp (chopped)
• Salt : 1/2 tsp

Method Of Preparation:

1. Remove seeds from the red chilies and set it aside.
2. Heat chicken stock and  2 cups of water in a small sauce pan and bring in to boil. After that add the red chilies and simmer for about 15 minutes or until it gets tender. Set it aside.
3. Fill a medium saucepan with water; bring to a boil. Fill a large bowl with ice and water. Set aside.
4. Now cut an X in tomato bottoms, add that to the boiling water one at a time. Simmer in heat until the skin begins to peel.
5. After that transfer the tomatoes to that ice water immediately. Cool it down and peel the skins out. Chop the tomatoes and set aside.
6.  Now place the Poblona pepper directly onto the gas stove over high heat. Turn pepper with tongs as each sides blackens. (you may also place the poblano pepper on a baking sheet and broil in the oven, turning as each side becomes charred.)
7. Now transfer that poblano pepper into a bowl, cover it with plastic wrap and let it sit in the steam for about 15 minutes.
8. After that peel off blackened skin and keep it aside. Remove seeds from the pepper and chop it into pieces. Also keep the juices that have collected in the bowl.
9. Heat olive oil in a large pan, add onion, scallion, and garlic saute until translucent about 10 minutes. After that add tomatoes, tomato paste, red chilies and water from step 2, Pablanos and liquid, cumin powder, chopped oregano, and salt.
10. Mix it all together. Cook in medium heat for 15 minutes.
11. After that transfer that mixture into a blender or a food processor, puree until smooth.
12. Return to pan. You can refrigerate it up to 4-5 days.

You can serve this with Tortilla chips or use it as a base in different Mexican dish recipes.

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Lasagna is a wide and flat type of pasta. This Lasagna is filled with various vegetables, pasta sauce and three types of cheese. If you are looking for a simple and delicious recipe for lasagna, you are at the right place. Specially for the vegetarians and veggie lovers. Try this recipe for a special occasion or a weekend dinner and enjoy.

Preparation time: 60 minutes
No of servings: 10
Spice level: 2.5 out of 5

Method of Preparation:

1. Heat a tbsp of olive oil in a big pan and add garlic, onions and saute till onions are translucent.
2. Add mushroom an saute till they are tender and shrunk.
3. Add all the other vegetables and a little salt and saute for 5 minutes at medium heat.
4. Add oregano, basil and some ground pepper. Sprinkle some water if required. Cover and cook till vegetables are fully cooked.
5. Add a cup of pasta sauce and 2 cups of alfredo sauce and cook till everything comes together,
6. Cook Lasagna noodles according to instructions in the package.
7. Melt butter in a sauce pan over medium heat and add flour. whisk until it is smooth and add milk.
8. Boil a cup of water and add thawed spinach and cook for 5 minutes or until cooked. Strain and squeeze the excess water and keep it aside.
9. Keep stirring until you get a thick and smooth sauce, add some salt and pepper.
10. Add parmesan cheese and mix well followed by spinach. Stir and cook for 2 to 3 minutes and rmove from heat.
11. Grease a baking tray with olive oil and spread some spinach sauce, place the cooked lasagna on top and layer the vegetable mixture on top and spread some ricotta cheese.
12. Cover the cheese with another layer of lasagna noodles, then veggies and repeat it the final layer of lasagna noodles. Top it with mozzarella cheese.
13. Cover it with aluminum foil and bake for 30 minutes at 375°F.
14. Preparation of sauce: Heat a tbsp of butter in a sauce pan and add a tsp of chopped garlic. Add a cup of pasta sauce and 2 cups of alfredo sauce. Let it boil and remove from heat.
15. Remove tray from oven and cut into serving size pieces.
16. Top it with the sauce and serve hot.

© Nithu for Spicy Tasty, 2011. | Permalink | 11 comments | Add to del.icio.us
Post tags: Baking, Italian, veggie

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Grilled Veggie Cheese Sandwich is my all time favorite sandwich. This version of sandwich is loaded with vegetables and some cheese. So this is a healthy and yummy sandwich and you should definitely try it. Kids will love it. I have used ciabatta bread to make this sandwich. You can substitute it with any bread such as Italian or french loaf, etc. I bought this bread from Panera Bread company. You can also check your local bakery or grocery store.

Preparation time: 30 minutes

No. of servings: 4 sandwiches

Spice level: 2 out of 5

Method of Preparation:

1. Heat a tsp of olive oil in a wide skillet and saute onions with a little salt and pepper.
2. In between, add white vinegar, red wine vinegar, 2 pods of chopped garlic and Italian seasoning and saute till onion absorb the flavor and get caramelized.
3. Transfer onions to a plate.
4. In the same pan add a tsp of oil and saute thinly sliced red bell pepper with a little salt and pepper.
5. Saute till red peppers are half cooked and crisp. transfer the peppers to a plate.
6. In the same pan sauce sliced zucchini with salt and pepper till zucchini softens that is for a couple of minutes.
7. Transfer it to a plate. Do not burn any of the vegetables.
8. Heat a wide griddle or grill over medium heat or use an electric griddle.
9. Keep everything ready and slice the bread in half lengthwise.
10. When griddle is hot, spread butter on the griddle and rub a garlic pod over the butter to infuse the flavor. Place the bread with the soft side (inner side) facing down.
11. When it becomes golden brown, turn the bread and line the vegetables one by one and sprinkle some salt and pepper. Finally top it with cheese slices.
12. Cover it with the other half of the bread and place a heavy iron grill or a heavy weight on top till the cheese melts.
13. Now turn the bread with cheese side down and remove the top bread and top it with arugula and cover it.
14. Place the weight back on top for a minute.
15. Now remove from griddle and place it on a cutting board and cut into desired size sandwiches
16. Serve hot. You can also serve with spicy mayo or other sauce of your choice.

© Nithu for Spicy Tasty, 2011. | Permalink | 7 comments | Add to del.icio.us
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From Wikipedia:

Pita is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent from the Balkans through Greece, the Levant, the Arabian Peninsula and Turkey. The “pocket” in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle.

When it comes to sandwich, pita bread is one of my favorite bread. The sandwich looks scrumptious with their pockets filled with veggies and sauces. Along with vegetables, you can also add potato fries or falafel or veggie patties. Use your imagination and fill your sandwich. Just like the filling, you can use your favorite sauce. This can be quickly prepared and so is apt for dinner or when you want to have a lite meal. Here you go…

Preparation time: 15 minutes

No. of servings: 2

Ingredients:

• Low fat or regular pita bread – 4
• Veggie patties – 2 (can substitute with falafel or potato fries or veggie cutlet)
• Cucumber – 1 (peeled and thinly sliced)
• Tomato – 1 (cubed)
• Chopped lettuce – 2 cups
• Chopped onion – 1/2 cup
• Hot sauce
• Buttermilk ranch
• Mustard sauce
• Salt and pepper

Method of preparation:

1. Keep all the vegetables cut and ready.
2. Heat a griddle and fry the veggie patties till they are cooked. Add a little oil if required.
3. You can use store bought veggie patties.
4. Let the patties cool.
5. Gently cut open the pita bread. You can cut a small part of the top open section if you want.
6. Now spray some oil and cook the pita bread turning both the sides.
7. Cut the patties to small pieces.
8. Fill the pocket in this order with patties, cucumber slices, onion, hot sauce, tomatoes, some more patty, lettuce, sprinkle some salt and pepper. Top it with ranch and mustard sauce and some more hot sauce.
9. Take a bite. Yummy….

© Nithu for Spicy Tasty, 2011. | Permalink | 17 comments | Add to del.icio.us
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Sarson Da Saag is a traditional and popular dish in Punjab which is served along with Makki Di Roti. Sarson Da Saag is a curry made from mustard greens and spices. Makki Di Roti is a flat bread made from corn flour. This curry can also be served with naan or roti or other flat breads.

Nutrition and you says: Mustard greens is one of the nutritious green leafy vegetables. They are very low in calories and fats but rich in dietary fiber. Fresh mustard greens are an excellent source of several vital anti-oxidants and minerals like vitamin C, vitamin A, vitamin E. Regular consumption of mustard greens in the diet is known to prevent arthritis, osteoporosis, iron deficiency anaemia and believed to protect from cardiovascular diseases, asthma and colon and prostate cancers.

I was not aware of mustard greens and it nutrition value until recently. And I am glad I learnt. Today I have made a rich and creamy curry from mustard greens, spinach and a rich blend of spices and nuts along with potatoes. You can also add paneer instead of potatoes. If you want to avoid the extra calories and fat, you can add non-fat evaporated milk instead of heavy whipping cream and avoid cashew nut. You can serve it along with roti or naan or white rice. Even if you are not a huge fan of green leafy curries, try this dish. You will love it. Here you go…

Preparation time: 45 minutes

No. of servings: 6

Spice level: 2.5 out of 5

Ingredients:

• 1″ cubed potatoes – 1 and 1/2 cups (you can substitute with paneer)
• Chopped Saag (Mustard greens or leaves) – 3 cups
• Chopped spinach or frozen spinach – 1 cup
• Finely chopped onion – 1/3 cup
• Finely chopped ginger – 1 tbsp
• Finely chopped garlic – 1 tbsp
• Green chilies – 4
• 1 small tomato
• Cashew nut – 6 pieces
• Poppy seeds – 1 tbsp
• Heavy whipping cream – 150 ml (5.34 oz)
• Chili powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Cumin powder – 1tsp
• Coriander powder – 1tsp
• Garam masala – 1/2 tsp
• Aamchur powder – 1/2 tsp
• Kasuri methi – 1 tsp
• One small bay leaf
• Cinnamon stick – 1″ piece
• Cloves – 2
• Green cardamom – 3
• Oil – 1 tbsp
• Ghee or clarified butter – 1 tbsp
• Salt to taste
• Cilantro for garnishing

Method of Preparation:

I used pressure cooker for cooking this dish. If you do not have a pressure cooker, you can use any pan with a tight lid.

1. Soak cashew nuts and poppy seeds in warm water for 15 minutes.
2. Heat a tbsp of oil and ghee in a pressure cooker and add bay leaf, cinnamon stick, ground cardamom and cloves. Fry for a minute and then add chopped onions and a little salt.
3. Fry till it becomes translucent. Add chopped ginger and garlic followed by slit green chilies.
4. Fry for a couple of minutes and add chopped tomatoes. Let it cook for 3 minutes. Keep stirring occasionally to avoid sticking at the bottom.
5. Add turmeric powder, red chili powder, cumin and coriander powder, garam masala, amchur powder and kasuri methi and a little water.
6. Cook for 3 to 4 minutes and add chopped mustard greens, spinach and some more salt.
7. Combine everything well and let it cook for 3 to 4 minutes.
8. Add heavy cream and cubed potatoes.
9. Mix well and close the pressure cooker and cook for 20 minutes over medium heat without the cooker whistle on.
10. Grind soaked cashew and poppy seeds to a smooth paste by adding some water.
11. Turn off the stove after twenty minutes and let the pressure go down. Remove the pressure cooker lid.
12. Again place the cooker over medium heat and add ground cashew poppy seeds paste and let it cook for 2 minutes.
13. Remove from heat and transfer it to a serving bowl and garnish with chopped cilantro leaves.

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