paneer tikka masala

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matar mushroom

 

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for onion tomato paste:

• ▢2 tsp oil
• ▢1 onion (finely chopped)
• ▢1 tbsp ginger-garlic (crushed)
• ▢2 to mato (finely chopped)

for sauting mushroom:

• ▢2 tsp oil
• ▢10 mushroom (quartered)
• ▢½ tsp pepper (crushed)
• ▢½ tsp salt

for curry:

• ▢2 tsp oil
• ▢1 bay leaf / tej patta
• ▢1 inch cinnamon
• ▢½ tsp turmeric / haldi
• ▢1 tsp cumin / jeera
• ▢1 tsp kashmiri red chilli powder / lal mirch powder
• ▢¾ tsp coriander powder
• ▢¼ cup cashew paste or use cream later 
• ▢1 cup water
• ▢½ cup peas / matar (fresh / frozen)
• ▢½ tsp salt
• ▢1 tsp kasuri methi / dry fenugreek leaves (crushed)
• ▢2 tbsp coriander leaves (finely chopped)
• ▢¼ tsp garam masala

INSTRUCTIONS

 

• in the same kadai heat 2 tsp oil and saute 1 bay leaf, 1 inch cinnamon, 1 tsp cumin. saute till the spices turn aromatic.
• keeping the flame on low saute, ½ tsp turmeric, 1 tsp chilli powder and ¾ tsp coriander powder.
• add in prepared onion tomato paste and cook well.
• keep stirring till the onion tomato paste thickens and releases oil.
• now add in ¼ cup cashew paste and mix well.
• add in 1 cup water and stir well adjusting consistency as required.
• further add ½ cup peas and sauted mushrooms. mix well.
• cover and boil for 5 minutes or till mushrooms and peas gets cooked completely.
• now add 1 tsp kasuri methi, 2 tbsp coriander leaves and ¼ tsp garam masala. mix well.
• finally, serve matar mushroom recipe with roti, naan or kulcha.
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indian style masala pasta

 https://www.indianhealthyrecipes.com/masala-pasta/#wprm-recipe-container-37230

baked baby potatoes

 

TIPS FOR MAKING ROASTED BABY POTATOES

• Double the recipe: If you double the recipe, you will need to make it in a larger half sheet baking pan, or in 2 batches, as the potatoes need to be arranged in a single layer to cook evenly and get crispy.

• How to cook in the air fryer: To make in the air fryer, arrange them in a single layer in the air fryer basket (you will likely need to do this in two batches so that you are not overcrowding the pan). Air fry at 375°F for 20-22 minutes shaking the basket halfway through, until the potato skins are golden brown and tender.

• How to store: Transfer into an airtight container and store in the refrigerator for up to 4 days.

• How to reheat: To reheat, transfer into a 300F preheated oven or air fryer basket and heat for 5-10 minutes, until warmed through.

• Combine ingredients. Place all ingredients (potatoes, olive oil, garlic, Parmesan, Italian seasoning, salt and pepper) into in a large mixing bowl. Toss to combine.

• Roast in the oven. Transfer to a quarter sheet baking pan and spread out into a single layer. Roast in a 400F preheated oven for 30 minutes, until potatoes are crisp, golden and fork tender (when a fork inserted into the potato easily comes out).

• Serve. Serve as is, or garnish with some fresh parsley on top.

bhindi do pyaaza

 

https://www.indianhealthyrecipes.com/bhindi-do-pyaza/

Butter chicken

 

Marinate the chicken pieces with curd, oil and MDH butter chicken masala for 20 minutes and grill on medium until crisp and cooked.

1 big onion, 1 red big tomato and tomato paste, ginger, garlic, 5 cashews, water-soaked poppy seeds, 1 elaichi, 2 cloves, jeera

 saute everything in a pan for 15-20 minutes until the tomato gets cooked and mushy.

grind into a paste

add ghee or butter,then cumin seeds,

add your paste and the mdh butter chicken masala, salt, deghi mirch, 2 tbsp honey, fenugreek leaves, cream cheese and milk for texture

Then add your grilled chicken pieces and garnish with cilantro

https://cafedelites.com/butter-chicken/

salsa verde

 

• https://www.simplyrecipes.com/recipes/tomatillo_salsa_verde/
  

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• 1 1/2 pounds tomatillos

• 1/2 cup chopped white onion

• 2 cloves (or more) garlic, optional
  

• 1/2 cup chopped cilantro leaves and stems

• 1 tablespoon fresh lime juice

• 2 jalapeño or serrano peppers , stemmed, seeded and chopped (you can use whole for more heat if you want)

• Salt to taste

hummus

 

https://toriavey.com/toris-kitchen/classic-hummus/#recipe

• 3 1/2 cups canned OR soaked and cooked chickpeas/garbanzo beans
• 1 tbsp baking soda (optional - to help skin the chickpeas, then rinsed away - see instructions below)
• 1/3 cup tahini paste
• 8 roasted garlic cloves , or more to taste (you may substitute 1-3 fresh garlic cloves if you prefer a stronger sharper flavor)
• 1/4 cup fresh lemon juice , or more to taste
• 1 tbsp extra virgin olive oil , plus more for garnish
• 3/4 tsp cumin
• 1/2 tsp salt , or more to taste
• Pinch cayenne pepper
• Paprika and fresh minced parsley for garnish optional

Falafel

 https://toriavey.com/toris-kitchen/falafel/

• 1 lb dry chickpeas (also known as garbanzo beans) - you must start with dry, do NOT substitute canned, they will not work!
• 1/2 tsp baking soda
• 1 small onion, roughly chopped
• 1/4 cup chopped fresh parsley
• 3-5 cloves garlic (I prefer roasted garlic cloves)
• 1 1/2 tbsp flour or chickpea flour
• 1 3/4 tsp salt
• 2 tsp cumin
• 1 tsp ground coriander
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• Pinch of ground cardamom
• 1 tsp baking powder (optional - makes the falafel more fluffy)
• Vegetable oil for frying - grapeseed, sunflower, avocado, canola, and peanut oils all work well

NOTES

You will also need: food processor, skillet

Prep time relates to actual time spent preparing ingredients. You'll also need 12 hours o resting time to soak the chickpeas.

Makes 30-34 falafel balls. Serving size is roughly 5 falafels each. Nutrition is calculated with the assumption that each falafel ball absorbs 1/2 tsp of oil. This is my best estimate; when they are fried at the proper temperature, the falafel absorb very little of the cooking oil. The nutritional information provided here is calculated using an app. If you have specific dietary concerns, please consult your doctor or nutritionist.

A note on freezing: I have had several readers ask about freezing this recipe. I have never tried it myself, but here are some tips left from the comments -- some readers have had good luck with freezing the mix, then thawing it the night before in the refrigerator before frying. Sometimes a little more flour or chickpea flour is needed to hold the mixture together after freezing,. Some readers have had luck with forming the balls, freezing those, then frying them straight from the freezer. Some have successfully frozen the finished cooked falafel, defrosting as needed. 

To bake falafel: Brush a baking sheet with olive oil. Heat oven to 400 degrees F. Form the falafel into flat patty-style shapes and place them on the baking sheet. Brush the top of each patty with extra virgin olive oil. Bake for 20-25 minutes, turning once halfway through baking, until golden brown.

Personally, I don’t recommend baking these, as I find it can make them dry - but some people have great luck with it. If you read through the comments you’ll find various responses from readers who have tried baking. I also don't own an air fryer, so I can't advise on that. Read through comments for others' experiences with this device. 

The following falafel-like recipe can be baked without losing too much in terms of flavor/texture: Spicy Panko Chickpea Patties.

Troubleshooting: If your falafel is too hard/too crunchy on the outside, there are two possible reasons-- 1) you didn't process the mixture enough-- return the chickpea mixture to the processor to make it more paste-like. 2) the chickpeas you used were old, or they didn't soak long enough. Try buying a fresher batch of dried chickpeas next time and make sure you soak them until they're doubled in size and slightly tender.

Note: Some people like to add baking powder or baking soda to the mix to lighten up the texture inside of the falafel balls. I don’t usually add it, since the falafel is generally pretty fluffy on its own. If you would like to add it, stir 1 tsp of baking powder into the falafel mixture after it has been refrigerated.

Walking Tacos

 Doritos chips pack small size

open and crunch

add beans    lettuce    onions    sour cream    salsa    spicy sauce    Mexican blend cheese

enjoy