Rasoi Magic Methi Malai Mutter Curry

Methi Malai Mutter Curry

Whenever my sister visits, my mom likes to teach us something new; a dish that will be easy to make and doesn't require a lot of ingredients.

Today, we learned how to make Methi Malai Mutter using Rasoi Magic spice mix. Using the spice mix reduces time spent in the kitchen and the need to have so many ingredients.

Serving size: 4 to 5

Ingredients
- Entire packet of Rasoi Magic Methi Malai Mutter
- 300 ml milk
- 200 g green peas (we used frozen peas and carrots mix)
- 4 oz frozen methi (optional)
- 2 Tbsp vegetable oil

We followed the instructions on the back of the packet as follows adding in the additional ingredients: 

Mix the entire packet of spice mix with milk until well dissolved and keep aside. Microwave the frozen carrots and peas and methi for two and half minutes and set aside. Heat oil in a saucepan and fry methi, peas and carrots for 2 to 3 minutes. Now add the spice mix mixed with milk and cook till the gravy thickens. Serve hot with rice, roti or naan.

Our Review:  We would definitely recommend all to try this product as it was easy to use and make. It is low in spice level and you can easily make it spicier by adding chili powder or garam masala when frying the vegetables. We enjoyed eating this curry with rice and roti. We look forward to trying more recipes after using this product by Rasoi Magic.


Quick Tips
- The spice mix is made of skim milk, onion, sugar, cashew nut, salt, coriander, garlic, rice flakes, whey, Fenugreek leaves, corn starch, and other spices.
- If frozen methi is not readily available, you can also add green bell pepper or French cut beans; making sure they are cooked or microwaved for enough time before adding the spice mixture.

Creamy Cauliflower and Paneer Curry

All bets are off when it comes to dining at parties. At least that's what I tell all my relatives when we invite them over for the holidays. Everyone should indulge in "rich" food every once in a while. It's good for the soul. With that in mind, we decided to cook dishes that were moderately healthy so there are no ifs and buts about what to eat. The following recipe was one of my favorite vegetable curries that was served at our Diwali / Thanksgiving holiday party last month. I love the addition of Paneer (Indian cheese) which added some nutritional value to the dish. Barely any of this dish was remaining towards the end of dinner. It was a great complement to the vegetable biryani and rotis that were also served. 

Ingredients:

- 12 oz Paneer, cut into 1" cubes

- 1 Medium size Cauliflower, cut into small florets

- Two 8oz Tomato Sauce cans (without added salt)

- 1 cup Frozen Carrots and Peas

- ½ Qt Half & Half (use Evaporated Milk for low cal version)
- 2 to 3 tbsp Vegetable Oil

Seasoning/Spices:
- 2½ tbsp Dhanjeera powder (powdered coriander and cumin seeds)
- ½ tsp Garam Masala

- 1 tsp Chili powder

- 1 tsp Turmeric

- 1 to 1½  tsp Salt
- 1 tbsp Kasoori Methi (optional)

Procedure:

In a non-stick skillet, heat oil and add paneer cubes. Stir until they are lightly fried. (Hint: Edges of the paneer should be brownish color). Then add dhanjeera powder, turmeric, chili powder, and garam masala. Mix well and then toss in the cauliflower florets. Add salt and cook the mixture under closed lid until the florets are cooked all the way through but are still firm. 

Then add tomato sauce and cook for 5 more minutes. Finally, add the frozen carrots and peas and half & half. 

 Cook for another 5 to 7 minutes or until the mixture is thick and the curry will be ready to be served. 

Upma With A Twist!

Time to get all the ingredients together with Thanksgiving just around the corner. One of the most popular recipes, besides the Turkey, is the stuffing. The traditional way is making it from scratch or you can just buy the pre-made variety. Since we don't eat Turkey, that's not something we worry about. However, when we host the big dinner, we serve up some of the traditional dishes. Instead of Turkey, we usually make biryani or something hearty like koftas. Last year, we incorporated the stuffing by dressing it up a bit and making a dish out it...desi style. Have you ever heard of Stuffing Upma? You may have heard of stuffing and upma* separately, but have you heard of them together as one dish? We didn't think so and that is why you are seeing it now...in time for Thanksgiving. Serve up something new as part of the dinner or for the morning after. This recipe makes 4 to 6 servings.

Ingredients: 
- 1 packet (5oz/200g) of Bread Stuffing (plain variety, corn or wheat)
- 1 medium Onion, chopped (or use French's onion rings)
- 1 cup of Frozen Peas & Carrots
- 2 medium Tomatoes, cubed
- 1 cup of French Cut Beans, microwaved for 5 minutes
- ⅓ cup of Cashews, halved
- 6 to 8 Curry leaves (optional)
- 4 Green Chilies, finely chopped
- 1 inch piece of Ginger, finely chopped
- 1 tsp of Salt (or as needed)
- 1 tsp of each Whole Cumin and Mustard seeds
- 4 tbsp of Vegetable oil

Procedure:
1) Start off with preparing the seasoning for the dish by heating oil in a saucepan and adding cumin and mustard seeds. When they start to splatter, add cashews and fry them until golden. Then add onions, green chilies, ginger and saute until onions are caramelized.
2) Then add tomatoes and beans and stir until the tomatoes are cooked. Next add water as per the measurements on the stuffing packet.

Add salt, peas and carrots, and then allow the water to come to a boil, reduce the heat and mix in the stuffing quickly.

3) Stir until the vegetables and stuffing are mixed well and water is completely absorbed. Close the lid and cook for 2 to 3 minutes.

Hint: For flavor enhancement, mix in a tbsp of butter and serve hot.

Upma is a popular South Indian breakfast item made with semolina, variety of vegetables, and spices.

Seasoned Pumpkin and Butternut Squash Curry

What a nice spread of gourds we have here!

Can you name them all? There are pumpkins, butternut squash, acorn squash, sweet dumpling squash and lots of other ornamental gourds. We were passing by this farmer's market and decided to pick up a few to make our fall dishes. 

We love cooking with these sweet and savory gourds because when they are cooked, they retain their beautiful color and flavor. Our two favorite dishes are Seasoned Pumpkin and Butternut Squash Curry and Chunky Pumpkin Sambhar.  

Seasoned Pumpkin and Butternut Squash Curry

This curry is popular both in North and South India and most people eat it with hot rice or roti (also known as chappati). This dish can also be served as the vegetable side dish with your meal. It is enough for 4-6 servings. 

Ingredients:

- 1 lbs of Spanish Pumpkin (Calabaza) 
- ½ lb of Butternut Squash
- 1 cup Frozen Carrots & Peas (optional)
- 3 Green chilies, chopped finely
- 1" piece of Ginger, chopped finely
- 1 tbsp of Cumin/Coriander powder (use ½ tbsp curry powder as an alternate)
- ½ tbsp Brown sugar/Jaggery
- 2 tbsp Grated coconut (dry)
- 1 tsp each of Mustard & Cumin seeds
- ½ tsp of Turmeric powder
- ¼ cup of Fresh Coriander/Cilantro leaves, chopped
- 1½ tbsp Vegetable oil

Procedure:
1) If the pumpkin and butternut squash are thick and woody, remove the seeds and peel the skin. Cut them into ½ inch pieces. 
2) Heat oil in a pan and add cumin and mustard seeds. When they start to splatter, add cumin/coriander powder, chilies, ginger and turmeric. Stir and then add pumpkin and butternut squash pieces, salt, and brown sugar. Mix well and cook the pumpkin with closed lid for 8-10 minutes or until it is cooked and firm. 

3) Stir the vegetable mixture in between, allowing the condensed water from the lid to fall into the curry for moisture. 
4) When it is done, add carrots & peas and coconut powder and cook under closed lid for 2-3 minutes. Once that is done, garnish it with chopped coriander. 


***Quick Tips: 
- Spanish Pumpkin is also known as Calabaza or West Indian Pumpkin. It is available in most grocery and ethnic stores. 
- The measurements of butternut squash and pumpkin can be adjusted as per availability. 

Tofu Lovers Rejoice

Here's another tofu delight from our culinary chest that we know your taste buds will love and rejoice. We love cooking with tofu because it is low in calories & fat and high in protein and iron. Now that's goodness we can bite into. There are also varieties in tofu, such as Steak (firm), soft/silken, or dried that you can work with to create a number of dishes. We prefer to use the Steak type in dishes like our Potato & Tofu with Spiced Tomato Sauce because the tofu will not crumble so easily when mixed with the other ingredients. This dish can be served with hot naan, roti, rice (brown or plain) or enjoyed by itself as a side dish. 

Click image to enlarge

Serves: 4 to 6

Ingredients: 

- 6 oz (½ block) Extra Firm Tofu (steak type or plain), drain well and cut into 1”cubes                      

- 1 large Potato, microwave, peel and cut into 1” pcs

-  ½ cup of Crushed tomatoes                                                        

- 5 fl oz or 150 mL (small can) of Evaporated milk            

- 1 large Onion, chopped finely

- ½ cup of  Carrots & Peas (frozen)                                                

- 1tbsp of Dhan-Jeera powder (coriander/cumin)

- 1 tsp of Ginger/garlic paste

- 1 tsp (or to taste) of Chili powder

- ½ tsp of Turmeric powder                                                             

- small handful (approx. 1/8 cup) of Kasoori methi (dry fenugreek leaves)    

- 1 ½ tsp (or as needed) of Salt                                                                                        

- 1 ½ tbsp of Vegetable oil                                                                     

Procedure:

1) Heat oil in a skillet on medium heat. Add Dhan-jeera, chili powder, turmeric and mix well. Now add onions, ginger-garlic paste and fry for 2-3 minutes.

2) Add tofu and potato cubes and mix well to coat them thoroughly with the spice mixture (3-4 minutes).

3) Next add crushed tomatoes and mix well for 3-4 minutes to remove the raw taste and then add evaporated milk into the mixture. 

4) Then add 1 cup of water. Next add salt, methi leaves and cook under closed lid for 7-10 minutes until the gravy thickens and the spices are infused into the tofu & potato. Remove from heat, mix in carrots and peas, and allow it to sit for 5-6 minutes.

Quick Tips: 

- All the spices help elevate the flavor of the tofu and potato in this dish.
- Cauliflower can be substituted for potato. 
- The curry will taste even better if allowed to sit for a few hours or the next day. 

HO HO HO Holiday Rice With Beets!!

 

Have we got a treat for you! We decided to spread some holiday cheer by cooking up this colorful and healthy rice dish for everyone to enjoy during the holidays. We call it HO HO HO Holiday Rice. We prepared it just in time for Christmas...so even Santa can have a taste.  I figured he's so used to eating cookies that he might like to try something new.

Main Ingredients

You can make 6-8 servings by using the ingredients listed below:

• 1 large Beet Root, peeled and grated
• 1½ cups Rice (prefer Basmati), washed and cooked
• ½ cup Carrots & Peas (frozen)
• 4 Green chilies, split lengthwise
• 1" piece Ginger, chopped finely
• 1/8 cup Fried onions
• 1½ tbsp MTR Vangibhath powder
• 4-5 leaves Curry leaves (optional)
• 1 tsp each Whole Mustard and Cumin
• 1 tbsp Black Gram Dal (optional)
• 3-4 tbsp Vegetable oil
• Salt, as needed

Procedure:

1) Cook rice with little less water than normal so that it separates individual grains. After the rice is done, separate it with a wooden spatula and add a tbsp oil to avoid sticking.
2) Heat oil in a saucepan, add mustard and cumin seeds, when they splutter, add the gram dal and stir until it is golden brown (1-2 min). Add green chilies and ginger and stir for 1min and add grated beetroot and ½ tsp salt mix well and place the lid and cook for 4-5 min.

3) Add another tsp of salt and cooked rice in portions mixing it with season until it is uniform. Mix in fried onions, frozen carrots & peas and vangibath powder, stir well and cook for 3-4 minutes.

4) Serve it hot garnished with fresh coriander.

~Funky Fast Fungi~

A Mushroom walks into a bar to get a drink. He walks up to the bar area and asks the bartender, "Can I have a drink?" The bartender looks down and says "We only serve people".  So then the mushroom responds, "But I'm a Fungi" (as in Fun guy). 

My Biology teacher shared this joke with the class the first day of the class to start off with a laugh. Until this day I still remember it and it cracks me up every single time. 

Anyways, let's get down to cooking. My mom came up with this recipe post Thanksgiving weekend. We had a lot of vegetables leftover from the holiday grocery shopping trip. So she thought, what better way to use them up but to create a whole new recipe:

Mushroom and Bell Pepper Medley Ingredients:
Serving Size: 4 to 6

- 1 lb of White button mushrooms, chopped

- 3 Green bell peppers,  remove seeds chop into cubes

- 1 medium Red Onion, chopped into cubes

- ½ cup (frozen) of Carrot and Peas

- 1-1 ½ tbsp of MTR Vangeebath powder

- 2-3 tbsp of Vegetable oil

- 2 tbsp of Dry Grated Coconut 

- 1 tsp each of Mustard and Jeera seeds

- ½ tsp of Turmeric powder

Procedure:

1) In a saucepan heat oil and add mustard and jeera seeds. When they splatter, add turmeric powder, chopped onions, mushrooms & bell pepper.

2) Add salt and Vangeebath powder and mix well. Cook the vegetables till soft & firm.

3) Then add frozen peas & carrots. Cook for another 5-6 minutes. Next, sprinkle coconut powder and mix well.

Finished Mushroom & Bell Pepper Medley

4) The curry can be served with hot rotis, rice or eaten by itself.

Go "Green" with Garden Poha

The teacher (pertaining to myself) becomes the student today since I have searched through the internet to look for different meanings for explaining what Poha is. Poha is another name for flattened rice. It is widely known all over South Asia (which does not only refer to South Indians); it includes Nepal and Bangladesh as well.

Did you know that when flattened rice is mixed with any liquid, it puffs up four times thicker than a normal rice grain. I don't know how true that is but according to Wiki it does. I will put this to the test and get back to you. Also, did you know unlike rice grains, poha can be consumed raw? That's right, so just go ahead and pop some into your mouth. The only thing is that it doesn't have a lot of taste until you mix something with it like milk, jaggery (sugarcane sugar) or other ingredients. In that case, let's add some taste to it.

You in the mood to do some cookin'? I can't hear ya. In light of the hot weather we have been experiencing in the East Coast lately, we are going to make more dishes that are not so heavy and chill out.

So gear up and get into the kitchen. We are cookin' up Garden Poha. Then you can enjoy your freshly made dish with a glass of Mojito or Lemonade (keeping with the green theme).

Here are the ingredients to get you started and I know what you are thinking, the list below looks lengthy but once you see the picture,  you'll see it's not that serious.

***Please note: French Cut beans missing in picture but it is included in the recipe.

• 3 cups Poha (flattened rice), thick variety
• 2/3 cups Carrots & peas (frozen)
• 1 large Onion, chopped finely
• ½ cup French Cut Green beans (frozen)
• 1 medium Potato, peeled and chopped finely (keep in water)
• 3 to 4 Green chilies, split into half
• ½ cup Peanuts
• 1 Lime or 1-2 tbsp of Lime juice  (as desired)
• ½ to ¾ tbsp Salt (as needed)
• 2-3 tbsp Vegetable Oil
• 1 heaped tsp Turmeric powder
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds (jeera)
• Handful of Coriander / cilantro, chopped


Now, let's get down to cooking with all these ingredients:

1. Wash poha in plenty of water in a big bowl and drain the water completely using a strainer or sieve. Allow the poha to soak for atleast 10 minutes.

2. In a wide skillet, heat oil and fry peanuts on medium heat until golden brown. Then add mustard, cumin seeds, and green chilies. When they crackle add onion, potato (drain water) and frozen beans. Next, add a pinch of salt and close the lid for 3-5 min until potato and beans are soft.

3. Add the remaining salt and turmeric and mix. Next, add poha and mix well. Cook on medium to low heat with closed lid for another 5 min.

4. Remove from stove and add lemon juice, carrots & peas and mix. Keep the lid closed for 5-6 minutes for the frozen vegetables to be cooked by the warm food.

5. Garnish it with cilantro and grated coconut (optional) and serve hot. This recipe makes 3-4 servings so invite your close friends over. Kick off those heels or sneakers, whatever you have on and have some Poha.

If you don't mind, I'm going to have some right now and I'll see you next time, right here at my blog for the next summer creation. Until then, keep those mouths hungry and I'll make sure to fill you up Real Good.

***Also check out Bread Poha @ Honey, What's Cooking? adapted from KiranTarun.com Sure to please the taste buds.***