Chili Oil

Chili oil is used as a dipping sauce for Chinese finger foods like wantons, spring rolls... it is also used as a seasoning for fried rice and noodles.
My Dh is crazy about chili oil. when ever we go to any Chinese restaurant he asks for the chili oil even before the menu! So i decided to make it at home.
Ingredients:
20 nos - Dry red chilly
1 cup - Peanut oil.
Method:
Break the red chilly into half and remove all the seeds from them.
Pulse the chilly in a blender to make flakes(about 10-20 seconds)
be careful not to make it a powder.(I did not use store bought chili flakes because it has seeds in it. )
Heat the oil till it starts to smoke and let it cool for five minutes.
Add the oil to the chilly flakes.
Let it set for some time and enjoy as u like.
Store the oil in an air tight container.

Baked Penne with oven roasted vegetables

The First time I made this dish my family fell in love with it. I made this dish using whole wheat penne(just an effort to making a healthy meal) instead of the regular penne pasta. I also used a very limited amount of cheese.(you can always add more cheese if you like.)This dish is basically light! As for the vegetables you can use almost any vegetable of your choice.(zucchini,mushrooms, carrots,peas,beans,corn,peppers.)
Ingredients:
1 No - Green pepper (cored and cut into 1-inch wide strips)
1 large - Onion (peeled and sliced into 1-inch strips)
1 Large - Carrot (cut into 1- inch wide strips)
1/4 pound - Beans(ends trimmed and cut into half)
1/4 cup - Peas
1/4 cup - Corn
3 Tbsp - Olive oil
2 cups - penne pasta
11/2 cup - Marinara sauce(add more if you like)
2 Tbsp - Crushed black pepper
2 Tbsp - Red chilly flakes
1/4 cup - grated Parmesan
1/4 cup - grated mozzarella
3 tbsp - sliced olives
Salt to taste.
Method:
Heat the oven to 450 degrees Fahrenheit.
In a baking tray lined with parchment paper toss peppers,carrots ,beans and onions.
Coat the vegetables with salt, pepper and olive oil.
Set it in the oven for 15 minutes or until tender.
Heat a large pot of water and add salt and pasta.
When the pasta is done drain ad set aside.
Take a baking pan and grease it.
Put the roasted vegetables,Parmesan cheese, peas, corn,pasta, red chilly flakes,marinara sauce (salt & pepper if needed) and mix well so that the pasta and the vegetables are coated with the sauce.
Top with mozzarella cheese and garnish with olives.
Bake until top is golden and cheese melts, about 25 minutes.
Serve hot.

Paneer Butter Masala

My DH is a huge Paneer fan.He just loves paneer in any form.
I was making Multigrain roti, so what better way to soften up the roti than Paneer butter masala.
Ingredients:
1 Cup - Paneer (cut into cubes)
1 No - Onion (chopped)
1 No - Large Tomato
10 No - Cashews
4 Tbsp - Cream
1 Tsp - Cumin seeds
1 Tsp - G/G Paste
1 Tbsp - Red chilly powder
1 /2 Tsp - Turmeric powder
1 Tsp - Garam masala
1 Tsp - Coriander powder
1 Tbsp - Kasturi Methi
2 Tbsp - Butter
Salt - to taste.
Method:
Grind tomato and cashew nuts together and set aside.
Heat butter in a kadai and fry the cubed paneer.
When the paneer is golden brown remove it from the kadai and set aside.
(Frying the paneer makes it crisp and enhances the flavor, you can avoid frying if you like the paneer to be soft)
Add Cumin seeds to the heated butter.
When the cumin seeds pop add the chopped onion and saute.
When the onion browns add the G/G paste,tomato-cashew paste, salt,garam masala, chilly powder,coriander powder,turmeric powder and stir well adding water as necessary.
cover and cook for 5 minutes and add cream, paneer and kasturi methi.
Cook for another minute and serve.

Mulagai Gojju ( Green chillies Gojju)

Gojju's are usually served as an accompaniment to breakfast dishes like idly, dosa, pongal etc..
There are a lot of gojju varieties,I learnt this from my MIL.Mulagai gojju (though made from chillies) is not actually hot, but is tangy.This recipe is also very easy to prepare.
Ingredients:
10-15 Nos - Green chillies
1 No - Large onion (chopped)
11/2 Cup - Tamarind extract
1 Sprig - Curry leaves
1 Tsp - Mustard seeds
1 Tsp - Urad dal
1 Tbsp - Oil
1 Tsp - Turmeric powder
2 Pinches - Asafoetida
Salt to taste.
Method:
Slice the green chillies into medium sized pieces and set aside.
Heat oil in a kadai, add mustard seeds, urad dal and curry leaves.
When the mustard seeds splutter add the chopped onion, green chillies,turmeric powder and saute.
When the onions are tender add salt and the tamarind extract.
When the mixture comes to a boil, add asafoetida.
Serve hot with Idly/Dosa.

Groundnut chutney (Peanut chutney)

I make Groundnut chutney as an alternative to the ever present coconut chutney.My DH is also very fond of ground nut chutney.There are many different ways of preparing this chutney, i make it with coconut.This chutney is a great accompaniment to Dosa and Idly.
Ingredients:
1 Cup - Groundnuts
1 Tsp - Tamarind paste
3/4 Cup - Coconut (shredded)
5 Nos - Dry red chilly
2 Pinch - Asafoetida
1 Tbsp - oil
1 Tsp - Mustard seeds & urad dal
1 Sprig - Curry leaves
Salt to taste.
Method:
Dry roast the peanuts and remove the skin.
Grind the roasted peanuts, coconut,tamarind,asafoetida,red chilly and salt to a smooth paste .(add water as required)
Heat oil in a kadai, add mustard seeds, urad dal and curry leaves.
When the mustard seeds splutter , pour it over the chutney.

Brown rice with Pinto Beans

This is my entry for "Whole grains JFI" hosted by Tastypalettes.
Of late i have been cutting back on white rice and adding more of brown rice into my diet. Since my household is filled with picky eaters i have to look for more ways to make brown rice fun and tasty to eat. This recipe is also very easy to prepare.
Ingredients:
1 cup Pinto beans
11/2 Cup Brown rice
1 Tbsp cumin
6 nos green chillies(chopped)
1 large onion (chopped)
1 Tsp Pepper powder
1/2 tsp garam masala
1 Tbsp red chilly powder
1 Tomato (chopped)
1 sprig curry leaves
2 Tbsp oil
Salt to taste .
Method:
Pressure cook 11/2 cups of brown rice with 2 cups of water and set aside.
Heat oil in a kadai and add cumin, when it splutters add curry leaves onion and green chilly.
When the onion becomes golden brown add the pinto beans(strain and wash the pinto beans before adding).
Add salt , cover the kadai and let it cook till the beans are tender(should be about 3-5 minutes)
Add very little water if necessary.
Now add the tomato and rest of the masala.
Add the cooked rice and saute well, keep covered in low heat for another minute or two and serve hot.

Palak Paneer

I am fond of spinach, and my Dh is fond of paneer so it only seemed fitting that the two should be combined into tonight's dinner.
Ingredients:
1 Bunch spinach
1 cup Paneer (cubed)
2 Nos Green chilly
1/2 Tsp Fenugreek seeds
1 Tsp cumin seeds
1 Onion (sliced)
1 Tomato
1 Tsp ginger garlic paste
1 Tbsp Coriander powder
1 Tbsp Cumin powder
1 Tsp Garam masala
1 Tsp Red chilly powder
3 Tbsp oil
Salt to taste.
Method:
Clean the spinach and remove the stalks.
Cut the tomato into quarters.
Heat the kadai and put methi seeds and cumin seeds.
When the cumin pops add the green chilly, spinach, tomato and saute.
Cool the spinach-tomato mixture and grind along with the ginger garlic paste to a coarse consistency.
Heat oil in a kadai and saute the paneer cubes.When the paneer turns reddish brown, remove from kadai and set aside.
In the Kadai now add the onions and sauteWhen the onion is tender add the ground spinach paste, red chilly powder,garam masala,coriander powder,cumin powder and salt.
Add water as necesary.
When the raw smell of the masala leaves add the sauteed paneer, and let cook for a minute or two.
Serve hot with roti.