Paneer Penne

 Here is one Italian dish with Indian take on it.  It's a big hit with kids and grown-ups. This dish is a fusion of different tastes. It replaces the normally used Mozzarella cheese in Italian dishes with Paneer which is a staple in Indian cuisine. This dish is hearty,robust with flavors and easy to make one  dish meal.

Serving: 2

Ingredients

Penne Pasta(uncooked): 1 cup

Paneer* (cubed) :1 cup

olive oil /peanut oil:3 tablespoon

garlic chopped1/2 teaspoon

Marinara Sauce:3/4  or  1 cup

Basil leaves: 4-5 Chiffon -ed

salt and pepper
Paprika or Red pepper flakes (optional):1/2 teaspoon

Directions:

Take a large pot , boil water ,add salt and cook the pasta according to instructions on the box.Drain the pasta and reserve a little pasta water.Keep the pasta aside.
Take olive oil in a pan.add garlic and paneer cubed. Saute until slightly golden brown. Now add the marinara sauce and the pasta***. Mix everything well.Add salt and pepper and finely chopped Basil leaves. If the pasta feels a bit dry ,add 2-3 tbsp of pasta water.
If you like spicy add paprika or red pepper flakes.
This is a big hit in our house with kids. It's a great lunch box keeper or best to enjoy it with some lemonade on summer days.

*:Paneer is Indian style cottage cheese,it's easily available in any South Asian grocery store.If you cannot find paneer you can substitute it with tofu. 
***:When making for kids,just cut the cooked pasta in two  pieces which make it easier for little hands to eat.with fork or spoon.

Food for the brain: Life is a combination of magic and Pasta. 

Mutter Ka Paratha (Stuffed Peas in Indian Style flat Bread)

Indian cuisine has so many varieties of parathas, chapatis,Naans. Here is one traditional  Indian mouth-watering recipe. This recipe is a bit time-consuming,but once you get a hang of it,You can make it in a jiffy.I promise you will be making it more and more. Even kids love it. A lot of kids don't even want to try peas,but will readily eat the Peas Paratha. Of course when making for kids skip the green chillies and Garam Masala,if they can't handle the spices.
Serve it with yogurt (raita) or my kids enjoy it with Jam, Nutella or even peanut butter.

Makes: 8-10 parathas
Ingredients :
For the Dough
1 1/2  cup :Whole Wheat flour
Water to knead the dough
1/2 tsp: salt
             
For the Peas Stuffing
 2cups : Frozen peas
 1/2 tsp: Saunf( Fennel seeds)
 1 tsp : Sugar
 1Tbsp :Lemon juice
 1-2 :   Green Chillies
 2-3 tbsp: Gram flour(besan)
    1/8 tsp:Garam Masala
    Salt
oil for cooking



Directions:
To make the dough:
Take the wheat flour,add salt , by adding a small amount of water knead a dough as you would for chapati or tortilla. Cover it  and keep aside.

For the peas Stuffing: 

Take the peas and rinse them well,and drain all the water.
Now put the peas,green chillies, fennel(saunf),and in a food processor or a blender, make a coarsely mashed mixture.If you need to add water,just add a tbsp or so .Try not add to much water,since you don't want to end up with a watery mixture.

Take  2-3 Tbsp oil in a non-stick or anodised pot. when it's hot ,  sauté the gram flour (besan) on med flame for 1-2 mins. Now add the peas mixture to it .Add sugar,lemon juice, salt and Garam Masala* and keep stirring it on low to med flame for at least 20-25 mins or until the mixture has become dry and can be formed into balls. Let it cool.

Now take 2-3 drops of oil in your hand and knead the dough to make it smooth. Take 1/2 round size  dough and roll it into small size Chappati or Tortilla.

Now take the Pea stuffing and put it the middle and fold the rest of chappati over the stuffing,with a rolling pin ,roll it .
  On preheated Tawa or Flat griddle/ pan. Spread the oil evenly on one side and then on the other side Shallow fry it. Flip it until it's golden brown on both the side.

Ready to serve with Yogurt,Raita, Pickle or anything you fancy. My kids eat it with Strawberry Jam.

*: Garam Masala is Indian style mix of different spices,readily available in any South Asian Grocery store.

Vegan Waldorf Salad

This is Toni Fiore's recipe,so I won't take any credit for this;but I fell in love with this recipe. It's light and refreshing.A vegan take on the traditional Waldorf salad.Whether you are vegan or not; you will keep making this one.It's great for lunch-box or as a picnic food.


Serving Size: 3-4

Ingredients :
1 cup Celery  chopped in small pieces
1 small med Apple,peeled ,and cut into small pieces
1/2 cup :red onions chopped in small pieces*
3/4 cup : red or green grapes cut into two pieces
1/4 cup: dry cranberries
1/4 cup: Golden Raisins
1/4 cup: chopped walnuts or pecans

Dressing:
1/2 cup: chopped Parsley.
1/4 cup:  Chopped cilantro
1/8 cup: Extra Virgin Olive Oil
2-3 Tbsp: Lemon/Lime juice
2 Tbsp: Sugar(you can even use honey)
Salt and Pepper according to taste.


Directions:
Mix all the ingredients for the dressing,whisk well and keep aside.

Take a big bowl, add the chopped celery,Apple,onions,grapes,cranberries,raisins and walnuts.
Pour the dressing and incorporate everything.Cover the salad and keep it in the refrigerator for 1/2 hr before serving.
you can add crumbled Blue cheese


*If you find onions to strong for your taste, you can reduce it's quantity.

Quick Peda (Indian Sweet )

I agree that i'm not fond of eating desserts ,but my kids love all kinds of Indian Sweets. I like to make those sweets, which have little room for error and doesn't require elaborate preparations.
You can also make this recipe using ricotta cheese,but for that you have to slow roast to get the desired consistency.
Everyone in my family loves Peda and I'm sure once you try it, it will be a keeper in your cookbooks too.


Makes approx 10-12

Ingredients :
1 Cup : Grated Khoya/Khoa/Mawa*
1/4 cup: fine sugar(add 1 Tbps more if you like your sweets really sweet)
4-5 : saffron strands
4-5 : Cardamom
5-6 : unsalted Pistachio

Directions:
Take the Saffron threads and put 1/2 tsp of water or milk and let it soak for 10 mins,then crush the threads with the spoon or with the help of mortar and pestle.Keep aside.
Soak the Pistachio in warm water and peel and chop it into 1/4" long pieces
Take the cardamom seeds from the pods and crush it into fine powder.
Take a heavy Bottom Pan or Kadhai and add Mawa and Sugar ,keep stirring it on slow flame for 15 -18 mins   , Add the saffron strands.It gives a nice yellow color to the peda and adds a nice aroma to it.
Add the cardamom powder.Mix everything well.
once the mixture had cooled down,take some ghee or unsalted butter in your hand and make 1/2 inches spheres.Garnish with chopped Pistachios.

*:Mawa is easily available in any South Asian/Indian grocery stores.

Broccoli Slaw with Yogurt-Cilantro Dressing

This is a nice addition to any meal or a meal by itself, very healthy and guilt free.If you are watching your diet,this recipe will sure come handy.

Serving Size: 3-4

Ingredients :
1 1/2 cup : Broccoli slaw chopped into small pieces(you can find it any supermarket
1-2 Tbsp: Chopped Walnuts or pecans
1/4 cup :dry Cranberries
1 Tbsp: Raisins
1/2 cup: Grapes cut into halves
1 med size apple( cut into small 1/2"pieces)
1 tsp :Orange Zest
1 1/2 Tbsp: sugar
1/2 tsp: Salt
juice of half lemon/lime

For the Dressing:*
3-4 Tbsp: Low fat plain yogurt
1/2 cup chopped Cilantro
a pinch of salt

Directions:
To make the dressing,put yogurt,cilantro and salt in a blender and give it a swirl.
Cut the Broccoli slaw into small pieces.The slaw comes as large stalks.If you chop it into small pieces,the dressing sticks to it much better. Add the dry cranberries,raisins,orange Zest,Grapes, apples,walnuts,Salt, Sugar and lemon juice.Add the dressing.Incorporate everything and let it chill in refrigerator for 1/2 hour,to let all the flavours develop.

*:you can also use this dressing as a dip,just add some lemon juice to it.

Vegetable Couscous

My Apologies for being inactive for a long time.....kinda hibernating.
Here is one recipe which is a Lunch-Box regular in our household. A perfect combination of grains and vegetables.Very light and healthy.

Serving Size: 3-4

Ingredients :
1/2 cup couscous or cracked wheat (cracked wheat is easily available in any Indian grocery store)
1-2 Tbsp: olive oil
1 cup :Assorted vegetables(corn,onions,Bell peppers,Zuchini,carrots chopped in small pieces)
1/2 cup: chopped Tomatoes
1/4 cup: dry cranberries
1/4 cup: Raisins
1/4 cup: chopped/ sliced Almonds
1/2 cup: chopped Cilantro/or Parsley.
1-2 Tbsp: lemon Juice
Salt and Pepper according to taste.
Red pepper flakes :optional

Directions:
Cook the couscous according to the directions on the package. If you are using cracked wheat,cook it in the pressure cooker with equal amount of water for 15-20 mins or up to two whistles.
Once the couscous/cracked wheat is cooked,spread it on a plate and just separate it with a fork,so it doesn't stick together.
Once it cools down,mix the lemon juice, Tomatoes and keep it aside.
Now take olive oil in a pan and once its hot,put all the chopped veggies and sauté them until they are translucent,but make sure they don't get mushy. You still want a bit of crunch from them.
Once they are done,add the veggies to the couscous.
Now add the cranberries,raisins and sliced almonds.Add the parsley or cilantro.Season it with salt and pepper.Incorporate everything nicely and treat yourself to a healthy meal by it self.

Any feedback,comments are appreciated.

Apple Pie Jiffy

I tried this recipe at a restaurant couple of years back and modified it and made some changes.It perfect for fall weather, and you can make it low fat without sacrificing taste. Whenever you have a sweet craving,go for it.

Serving size: Approx 4
Ingredients :

1-2 tablespoons butter(you can totally skip the butter if you want a low fat/low cal version)
1/2 tbsp fresh ginger, grated or minced
3 Golden Delicious /Granny Smith apples,cored and and cut into 1/2inch square pieces
2 teaspoons lemon juice
3 tablespoons brown sugar( if you are out of Brown sugar,you can use regular sugar too)
1 teaspoon ground cinnamon or 1 stick of whole cinnamon
1/4 teaspoon freshly grated nutmeg,
Handful of toasted walnuts ,chopped
vanilla ice cream
whipped cream
a pinch of Nutmeg for garnishing.

Directions:

Heat a skillet over medium heat. Add the ginger and apples to warm butter, squeeze a little lemon juice over the pan and saute 4 to 5 minutes. Add brown sugar, cinnamon, nutmeg to the apples and cook another 5-8 minutes. Spoon apples into dessert dishes and top with ice cream and whipped cream. Garnish whipped cream with a pinch more nutmeg and walnuts .