Roti aur Shahi Aalu Gobi

So...today is one of those days when I don't have much in the refrigerator. Normally I love cauliflower but lately I don't want to eat it. So it is one of those vegetables which was sitting in my fridge for a long long time. Finally, its time had come today. And the search began...because I didn't want to make either Gobi Gosht, Poppy seed cauliflower, Cauliflower with shrimp, Yummy Cauliflower fry, Cauliflower special. I finally ended up finding a very unique dish on Tarla Dalal's web site and I made it and I was DVine. Yummy, delicious. I have never eaten anything like it and I went perfectly with the Roghni Roti I made. So here is the recipe

Shahi Aalu Gobi (cauliflower and Potatoes cooked in Cottage Cheese Gravy)

Shahi Aloo Gobi

Ingredients:

1. 1 medium small cauliflower cut into florets
2. 1 medium large onion peeled and cubed medium
3. 3/4 cup finely chopped onions
4. 1 cup chopped mushrooms
5. 2 bay leaves
6. 1 cup paneer cubed
7. 1/2 tablespoon butter
8. 1 tablespoon oil
9. 1 cup chicken stock (or water) divided
10. 1/2 teaspoon each of chilly powder, cumin powder, coriander powder, turmeric, garam masala, ginger-garlic paste
11. 1 teaspoon salt

In a pan heat the butter and fry the mushrooms till they look nice and brown. Add the paneer, stir once and cut the heat. Let it cool and grind it to a smooth paste using 1/2 cup chicken stock or water.

In the same pan heat the oil and fry the onions and bay leaves till they become translucent. Agarlic paste and fry for 30 seconds. Add the potatoes and cauliflowers and stir . Add all the ingredients and stir to combine. Add the rest of the stock or water and bring to a boil. Cook covered for 10-15 minutes until potatoes and cauliflower are done. Garnish with cilantro and serve with Roghni Roti

Roghni Roti

Garlic naan, Mediterranean poached eggs and Fava beans Hummus

I have been wanting to make naan for a long time and the last time I tried to make it , they didn't turn out to be so very soft like in restaurants. I problem I figured out later was that the yeast I used expired. But this time it was amazingly soft and delicious and lot lot better than any restaurant naan. It is a great recipe and I am going to use it again and again
                      To go with it I made malai chicken, chick peas spinach and Hummus with fava beans. The hummus is my all time favorite. And this fava bean recipe was great too

Wheat Garlic naan (Grilled Indian bread)

Home made naan

Ingredients:

1. 2 cups each of whole wheat flour, all-purpose flour
2. 1 teaspoon salt
3. 2 teaspoons sugar
4. 0.25 oz yeast
5. 1 heaped teaspoon flax seeds (optional)
6. 1/2 cup warm water 
7. 1/2 cup plain yogurt
8. 1 egg beaten
9. more water as needed
10. more whole wheat flour as needed
11. 1/2 tablespoon olive oil
12. Garlic butter/garlic spread or melted butter

Check the temperature of the water with your finger and make sure its not very hot. Add the yeast and the sugar and stir and set aside for 10 minutes. The yeast will bubble over

Stir the salt and flax seeds into the flour and wheat flour and sift. Combine the beaten egg, yeast and yogurt and oil and mix. Add this to the flour and mix i with hand and knead. Cover and set aside 1-2 hours until the dough doubles in volume. 

Punch the dough and if it is too elastic add more flour and if too dry add a little water. Knead again. Divide into 8-10 equal parts and roll into 1/6 inch naan. Heat an indoor/outdoor grill and grill the naan. Drizzle garlic butter and regular butter and grill till dark marks appear on the naan. Serve

Mediterranean Poached eggs (Eggs cooked in artichoke and tomato gravy)

Poached eggs in tomato and artichoke gravy

Ingredients:

1. 6 eggs
2. 1 can organic no salt added diced tomatoes
3. 1 cup bottled marinated artichoke hearts halved
4. 1/2 cup black olives quartered
5. 1 medium onion chopped fine
6. 1 tablespoon olive oil
7. 2 garlic pods grated
8. 1/2 teaspoon each of salt, paprika, cumin powder

In a pan heat the oil and fry the onions till they become translucent. Add the spices and stir. Add the tomatoes and cover and cook for 5 minutes. Add the artichoke hearts and stir to combine. make 6 holes in the gravy and break each egg into each hole. Cover and simmer for 15-20 minutes or the yolk is cooked. Add little water if needed. Garnish with olives and serve

Fava Hummus (Dip with fava beans)

Hummus with fava beans

Ingredients:

1. 1 can fava beans washed and drained
2. 3 garlic pods
3. 1 tablespoon roasted sesame seeds or tahini (optional)
4. 1/2-3/4 teaspoon salt
5. 1/2 teaspoon chilly flakes
6. Juice from 1/2 lemon

Grind all the ingredients into a smooth paste. Take it into a bowl. make a well in the middle. Add some olive oil and sprinkle with paprika. Enjoy

Ajwain Aloo Paratha aur Sarson ka Saag

Makai ki roti aur Sarson ka Saag is one of the most famous combinations of Punjabi cuisine. What it is is, curry with mustard greens and Indian bread with corn flour. Making Roti or Indian bread with corn flour which is basically corn tortilla is very difficult. You have to have the right wetness in the dough else it will just crumble. And I was never ever successful in making it. But Sarson ka saag is one of my favorite recipes and I make it often
        So today I made this amazing curry and I made Ajwain Aloo Paratha or Indian bread stuffed with potatoes and sprinkled with carom seeds. It is just amazing and you would have to try it to believe it.

Ajwain Aloo Paratha (Carom seed flavored Indian bread stuffed with Potato)

Aloo stuffing

Ingredients:

1. 2 medium potatoes boiled and peeled
2. 1/2 teaspoon +1 teaspoon salt
3. 1/2 teaspoon red chilly powder (optional)
4. 1 tablespoon peas (optional)
5. 1 tablespoon finely chopped cilantro
6. 3 cups wheat flour
7. 1 teaspoon Ajwain
8. 1 tablespoon fresh squeezed lemon juice
9. Oil for frying the roti

Mix the boiled potatoes with 1/2 tsp salt, red chilly powder, peas if using, cilantro and set aside.

Mix the salt and ajwain in the flour and make a dough with about 11/2 cup water. Apply a little oil to you palm and roll the dough so that the oil gets applied to the dough. Cover and set aside for 20-30 minutes. 

Divide the dough into 6-8 parts. Divide the potato stuffing into the same number of parts.

Put some flour on a clean surface and roll the dough about 4 inches wide. Add the stuffing and make it into a dumpling. Roll again into about 8 inches wide. Heat a griddle and add the roti to the griddle. Turn after 11/2-2 minutes. Drizzle ghee (clarified butter) or oil and turn again. Do so until dark marks start appearing on the roti. Serve hot

Sarson ka Saag (Mustard and spinach curry)

Aloo paratha, Sarson ka saag

Ingredients:

1. 1 bunch or about 2-3 cups mustard greens
2. 1 cup spinach
3. 1/2 teaspoon turmeric
4. 1/2 teaspoon each of salt, chilly powder
5. 1 green chilly sliced
6. 1 tablespoon paneer crumbled or about 2 table spoons milk
7. 1 tablespoon oil
8. 1/2 teaspoon each of cumin, mustard seeds, urad dal
9. 2 dried red chillies
10. few curry leaves

In a pressure cooker cook the spinach and mustard greens with turmeric and 1/4 cup water for 2-3 whistles. Let it cool and grind to a fine paste.

In a pan heat the oil and fry the cumin, mustard seeds, urad dal, dried red chillies and curry leaves. Add a chopped garlic for more flavor. Add the rest of the ingredients and simmer for 10 minutes. Serve

Pineapple Fruit Crisp

This is also a dish from the same episode of Giada at home, when she cooked the flat bread and beef stew. These desert cups came out to be so very delicious. DO try it

Pineapple Fruit Crisp (Pineapple topped with oats and dry fruits)

Ingredients:

1. 1 20 oz can of pineapple chunks(drain half of the juice)
2. 1-11/4 cup chopped apricots, plums, prunes
3. 1/3 cup each of quick cook oats, pecans and/or almonds
4. 1/2 cup brown sugar, 6 packs splenda (or 1/4 cup more sugar)
5. 1/4 teaspoon cinnamon

Mix the tomato chunks and the dry fruits and set aside for 30 minutes.

Grind the pecan or almonds coursely add the rest of the ingredients to it and mix to combine. Divide the fruit mixture into 4 or 5 ramekins , top with the oat mixture. Bake for 20 minutes at 425 degrees. Leave it in the oven for 5 more minutes. Take out and let cool and serve as it or with a dollop of vanilla ice cream 

Dinner with Rosemary

:) I am feeling silly about this blog's heading but I think it looks quite to. I like the name Rosemary and the picture "Shallow Hal" always comes to my mind when I think of Rosemary. I only people can really see you the way you feel, they will look at a different YOU every day
                     Anyway, the Dinner With Rosemary has two yummy dishes which were made on Giada at home the food network program by Giada De  Laurentiis. She is one of my favorite cooks. I made some changes to the dishes she cooked but they both are delicious.
                     I made Rosemary and Thyme rubbed slow cooked lamb with vegetables and to go with this deliciously creamy stew I made Rosemary and Thyme flat bread. Yum yum. Enjoy


Rosemary Slow Cooked Lamb

Silky slow cooked lamb stew

Ingredients

1. 11/2-2 lbs of lamb (select whatever cut you like)
2. 1 tablespoon each chopped rosemary, chopped thyme
3. 1+1/2 tablespoon olive oil
4. 2 medium carrots chopped
5. 1 medium onion chopped or 2 leeks chopped
6. 2 small potatoes peeled and chopped
7. 1 teaspoon each of salt and pepper divided
8. 1 can beef broth
9. 3 garlic pods chopped

Mix half of salt, pepper, 1/2 tbsp olive oil, rosemary and thyme and rub it into the lamb and set aside for 10-15 minutes. Heat the remaining oil in a deep pan and fry the lamb about 5-6 minutes per side until you get a nice crust. Drain and set aside. 

Add some oil if needed. Add the rest of the ingredients except broth and fry for 5-7 minutes. If this is a oven safe dish add the broth and the lamb back to the dish, cover and cook at 350 degrees for 90-120 minutes. Else transfer it to a oven safe dish, cover and cook. 

Let it cool for some time. Grind the vegetables to a puree. Return the puree to a dish, add the lamb back and shred it gently. Simmer for 5-7 minutes. Serve with flat bread

Rosemary Thyme Flat Bread (Easy homemade herbed flatbread)

Rosemary Thyme Flat bread

Ingredients:

1. 31/4 cup all purpose flour
2. 1/4 teaspoon baking soda
3. 1 teaspoon salt
4. 11/2 tablespoon each of chopped rosemary. thyme
5. 1/2 stick or 4 tablespoons butter
6. 1 tablespoon plain yogurt (optional)
7. 3/4-1 cup water
8. Olive Oil for drizzling and cooking the flat bread

Sift the flour with baking soda, rosemary, thyme and salt. Mix the yogurt if using and butter at room temperature. Add some water at a time and mix until the dough comes together. Knead for a couple of minutes. Roll in a plastic wrap and refrigerate for 30 minutes

Divide it into 6 parts and roll about 1/8 inch thick. Heat a grill and drizzle some olive oil on the bread. Lay it oil side down. Lay a clean bottomed dish with 2 cans of anything for weight on top of the bread. Grill for 3 minutes. Drizzle oil on the other side and flip and repeat for 3 minutes. Flip and grill for 1 more minute on each side and serve at room temprature. Enjoy