Category: Main Course

Peri-Peri Spiced Cheesy Potato Skins

I love everything cheesy….does that sound cheesy?! 😉 but it’s true…I could add cheese to my ‘dal roti’ too…!!.and thinking back…I might have actually done that at some point in time! Mom would know better 😆😆

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And my hubby happens to be my opposite when it comes to cheese…he does like it but follows a diet and cheats rarely 😱😱 I mean really rarely! So whenever I make something loaded with cheese ..cream and butter..I end up eating most of it as he sticks to a bite or two…(no complains) …more for me! 😛😛💃

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So coming to these beauties…I had been craving something cheesy for a couple of days..so I decided to make a cheesy dish….full of butter, cream and loads and loads of cheese…but was doubtful if hubby dearest would ‘cheat’ …so texted him..asking the same..and to my complete and utter surprise…he wrote ‘I am in the mood for something cheesy too! Avoid a pizza..something new maybe 😁’ I smiled to myself! I didn’t want pizza too. I already had something in my mind that I had been eyeing on Pinterest for a few weeks! But didn’t really follow any recipe…I never need one when it comes to CHEESE!!!

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It took me all of 45 mins to get this on the table! Quick, delicious…every bite oozing with cheese, cream and melting butter! Not a dieters dream 😜

Lets get to the recipe.

️Yield: serves 2

Equipment: baking tray, aluminium foil sheet, a cooling rack, measuring cups / spoons, a bowl.

Ingredients:

2 nos large potatoes (par boiled, not peeled)

1/4 cup fresh cream ( I used Amul)

1 cup grated cheese (I used packaged shredded pizza cheese)

1/2 tbs garlic granules (use fresh garlic if granules are not available)

Sea Salt to taste (use regular salt, it tastes the same)

1 tbsp mixed Italian spice pwd

1 tbs peri-peri spice mix (store bought)

1/2 tbsp red chilli flakes

2 tsp bread crumbs

2 tsp butter

oil as needed

2-3 tbsp sour cream

Method:

Pre-heat the oven @ 200’C (turn on both the upper and lower rods for this). Line a baking tray with aluminium foil and grease it with some butter /oil.

Cut the 2 par-boiled potatoes in half very carefully keeping the skin intact, you will have 4 halves. Scoop out the potatoes but keep some flesh intact close to the skin for all 4 halves. Now, keep the scooped potatoes aside, and take a bowl, add the scooped potato flesh, cream, mix Italian spice pwd, peri-peri spice pwd, red chilli flakes, garlic granules, butter & salt to taste. Give it a good mix, it should be smooth and creamy. Now fill the potato skins with this mixture. Sprinkle some bread crumbs on top of each filled potato skin. Spread generous amount of grated cheese on top of the bread crumbs. Sprinkle some sea salt, red chilli flakes & mixed Italian spice pwd for extra flavour. Drizzle some oil over each filled and dressed potato skin. Keep them on the prepared baking tray a little apart from each other. Bake them for 20 mins in the top most rack of your oven so that the filled skins get a good colour! 😊

Once baked, keep them on the cooling rack for a few mins. Plate these, add a dollop of sour cream….sprinkle some red chilli flakes & Italian spice pwd! That’s it.. Enjoy these hot and gooey..melting right onto your plates!

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Since I was serving them for dinner. I paired them with some fresh green salad and a glass of chilled orange juice! A complete meal in just 45 mins!

Love,

Shreya ❤️❤️

Kachi Kairi Bhindi Masala

I am at my wits end on week nights for dinner options!! There are many options..I know, but I don’t like a few..and some aren’t preferred by my hubby. Big surprise! I am sure everyone is confused what to prepare for dinner sometime during the week….😁

Now, Bhindi or Ladyfingers are not particularly one of ‘our‘ favourite veggies. But they are flooding the markets almost all year around and look so bright and grassy green! I can’t resist buying a bunch!👌👌 They are fresh and very healthy. But making a simple sautéed preparation of Bhindis isn’t something either of us enjoy!! Even with some dal, salad or a raita, we can’t have a basic Bhindi ki sabzi. 

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I remember my mom made a delicious, tangy Bhindi Masala during summers..! It’s was lip – smacking and so unlike any other Bhindi ki sabzi I’d ever eaten anywhere…I’d wait for this sabzi back then ❤️ So, last summer, I took this recipe from her and have been making it since whenever Kairis (raw mangoes) are in season. Although, one can make the same dish without the Kairis as well, trust me the taste is still yum!! Let’s check out the recipe.. ☺️

Yield: serves 2 – 3

Equipment: a large wok, a mixing ladle, measuring spoons/cups.

Ingredients:

300 gms bhindi, (washed, dried, slit lengthwise and cut into thin diagonal strips)

7 tbsp oil (there are two stages to cooking, hence need a bit extra oil)

salt to taste

1/2 tbsp red chilli pwd

1/2 tsp haldi pwd

1 tsp each cumin pwd & coriander pwd

2 tsp finely grated raw mango (peels to be discarded before grating)

1 nos onion sliced

2 nos tomatoes chopped

1/2 tsp sugar

Pinch of hing (asafoetida)

1/4 tsp Garam masala

1/2 tsp cumin seeds

some chopped coriander for the garnish

Method:

Heat oil in a wok, once it’s hot enough, shallow fry the strips of bhindi for 6-7 mins. It should have a bright green colour and be half cooked. Remove the half cooked bhindi and set on kitchen paper to absorb the oil. Now, in the remaining oil, add hing and cumin seeds. Once it crackles, add the onion slices and cook until it’s soft and transparent. Now add in the tomatoes with salt, haldi, red chilli pwd, cumin pwd & coriander pwd. Sauté well until the oil separates from the masala. It took me about 5-7 mins for this step.

Next, add the half cooked bhindi and stir well. Cover and cook for 5 mins. Then add the grated raw mango, sugar and Garam masala and mix well. Cook at medium flame for another 8-10 mins. Turn off the flame and garnish with coriander leaves! Done! I served this sabzi with some yellow moong dal, rotis, salad and masala curd. A meal to die for! 👌☺️

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You could easily minus the raw mango and make the same sabzi! It’s still delicious 😚

Love,

Shreya 💗

Pahadi Rajma Masala aur Chawal!

Pahadi Rajma Masala aur Chawal is regular feature in my house. This is my ultimate comfort food. I remember overeating “rajma-chawal” even as a 4 year old kid! 😋😜 I still do…and I call it “dedication”. 

Pahadi Rajma aur Chawal

My hubby and I, we both enjoy it thoroughly and I diligently follow my Mom’s recipe to the ‘T’. It tastes heavenly. It’s just the right blend of creaminess, luxuriously rich curry. The texture is absolutely divine, just like the ones you get in restaurants. Clichéd as it may sound but it actually melts in your mouth!

Pahadi Rajma aur Chawal

Let me tell you while I am at it, this is also one of the quickest recipes’ for cooking Rajma Masala/ Kidney Bean Curry!! I took about 45 minutes to make this as I always do when this is on my menu.

Now that it sounds so good, it has made me drool all over again. I am getting on with the recipe …☺️ a few basic ingredients, a touch here and a stir there and you’ll be kissing your own hands 👏 💕

Pahadi Rajma aur Chawal

Let’s make some lip-smacking, delicious Rajma.

Soak the raw rajma for 6-7 hours in water. Drain and set aside after the stipulated time. Next, purée the onions with ginger, garlic and green chilies.
Heat oil in the pressure cooker, add the in the cumin seeds and let them crackle. Next, add the asafoetida. Stir a bit and add the onion purée.
Cook on medium flame until the purée turns brownish in color. It will leave a bit of oil on sides.
Now add all the dry spices except the salt. Cook for 8-10 minutes on medium flame.
Now, purée the tomatoes and add that to the masala in the pressure cooker.
Keep stirring it and cook until the color darkens to a rich brown and the oil has separated from the sides, it will take 5-7 minutes.
Add the salt to taste & chopped coriander leaves. Stir and add the drained rajma/ kidney beans and mix everything well and sauté for 2-3 minutes.
Add approximately 3 cups of water, add more or less depending on the consistency you desire.
Cover the pressure cooker, set the weight of the cover and cook on sim for the first 5 minutes.
Then bring the flame to medium and wait for the first whistle to blow, again lower the flame to sim and wait for another 5-6 whistles.
Turn off the flame then and wait for the pressure to settle before you open the pressure cooker.
Add the lemon juice right before you serve and garnish it with some chopped fresh coriander.

I usually serve my Pahadi Rajma Masala with some steamed rice, onions and some curd!

Pahadi Rajma Masala aur Chawal!

Prep Time: 7 hours, 10 minutes

Cook Time: 45 minutes

Yield: serves 3-4

Make delicious Pahadi Rajma aur Chawal with my Mom's recipe at home with simple ingredients and pair it with some steamed rice and a simple salad.

Ingredients

  • 2 cups Kashmiri rajma (I used the small dark maroon variety, you can use any variety of kidney beans, even baked beans out of a can)
  • 2 no's large onions peeled and quartered
  • 10-12 cloves of garlic peeled
  • 3" pc of ginger peeled
  • 3 no's medium tomatoes (I used ripe ones as they give a good color to the curry)
  • 3 no's green chilies
  • 2 tbsp. fresh coriander chopped
  • 1/2 tsp turmeric powder
  • 3/4 tsp red chili powder
  • 1 tbsp. roasted cumin pwd
  • 3/4 tbsp. coriander powder
  • 1/2 tbsp. garam masala powder
  • 2 tsp lemon juice
  • 4 tbsp. oil
  • salt to taste
  • a pinch of asafoetida (hing)
  • 1/2 tsp cumin seeds
  • approx. 3 cups of water

Instructions

  1. Soak the raw rajma for 6-7 hours in water. Drain and set aside after the stipulated time.
  2. Next, purée the onions with ginger, garlic and green chilies.
  3. Heat oil in the pressure cooker, add the in the cumin seeds and let them crackle. Next, add the asafoetida.
  4. Stir a bit and add the onion purée.
  5. Cook on medium flame until the purée turns brownish in color. It will leave a bit of oil on sides.
  6. Now add all the dry spices except the salt.
  7. Cook for 8-10 minutes on medium flame.
  8. Now, purée the tomatoes and add that to the masala in the pressure cooker.
  9. Keep stirring it and cook until the color darkens to a rich brown and the oil has separated from the sides, it will take 5-7 minutes.
  10. Add the salt to taste & chopped coriander leaves. Stir and add the drained rajma/ kidney beans and mix everything well and sauté for 2-3 minutes.
  11. Add approximately 3 cups of water, add more or less depending on the consistency you desire.
  12. Cover the pressure cooker, set the weight of the cover and cook on sim for the first 5 minutes.
  13. Then bring the flame to medium and wait for the first whistle to blow, again lower the flame to sim and wait for another 5-6 whistles.
  14. Turn off the flame then and wait for the pressure to settle before you open the pressure cooker.
  15. Add the lemon juice right before you serve and garnish it with some chopped fresh coriander.

Notes

This Rajma curry keeps well in the refrigerator for 2-3 days.

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Pahadi Rajma aur Chawal

P.S. I do not use Rajma Masala spice mix out of a box, never needed to. You can add some as per your preference.

Hope you will enjoy this recipe!

Love,

Shreya 💓

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Pahadi Rajma aur Chawal

RESHMI PANEER ( restaurant style in under 30 mins)

Reshmi Paneer is creamy, spicy, rich and melts in the mouth. What’s even better is that it can made in under 30 mins from start to finish at home!! Tastes just like the ones we get at restaurants! 😀

I love Paneer (Indian Cheese..or Cottage Cheese) it’s absolutely yummy, rich in calcium..hence very healthy!

Besides, being a North Indian, I have grown on palak paneer (cottage cheese with spinach), paneer bhurji (cottage cheese scrambled with veggies and spices) to name a few delectable dishes!

Reshmi Paneer is one such dish…it’s rich, flavourful..mildly spicy. I guess it tasted even better because I used my homemade Aromatic Garam Masala. It bubbled away and the aroma filled my home..it was hard to resist 😉

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The reason why I keep going back to this recipe is because it’s easy to whisk up…uses all the ingredients which are always available at home…takes no herculean efforts..and is ready in no time! Perfect for when you’re running late and dinner is less than an hour away!! & works wonders with guests..they’ll love it and want your recipe! 😛 what more could one ask for?!

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I served it with some piping hot Fulkas (Indian flatbreads) and fresh salad… Let’s look at the recipe now 😊

Yield: serves 2

Equipment: a large mouthed pan, a spatula, measuring cups / spoons, chopping board / food processor.

Ingredients:

200 gms fresh paneer (cubed)

2 nos tomatoes ( finely chopped)

1 nos large onion (sliced / julienned)

2 nos capsicum (sliced thinly / julienned)

1/4 cup fresh cream (I used Amul)

1 nos green chilly (slit from the middle)

1/4 tsp cumin seeds

1/2 tbsp coriander pwd

1/4 tsp turmeric pwd

1 tsp red chilly pwd

1/4 tsp Garam masala

1 tsp each of ginger & garlic paste

2 tbsp coriander leaves (chopped)

1/4 tsp lemon juice

salt to taste

sugar a pinch

1 tbsp refined oil

Method:

Heat the pan, add the oil. Add the cumin seeds & the slit green chilly. Sauté for a min, let the cumin seeds crackle. Next add the sliced onions along with the ginger – garlic paste. Sauté for 2-3 mins, until the onions turn pink. Next, add the capsicum and all the dry spices except the garam masala. Mix everything well and cook for 5 mins on medium flame. Now add the tomatoes and season with salt and sugar. Stir well and cook until the oil separates..will take about 5-7 mins. Once the oil has separated, add the paneer cubes and mix well..make sure that the cubes stay intact. Add the cream & garam masala at this stage and stir everything together. Simmer for 5 mins more on low flame. Turn off the flame. Add lemon juice and mix it one last time. Garnish with chopped coriander & serve hot with Fulkas, naan bread, kulchas, etc. 😋 😋 enjoy!

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Love,

Shreya 💕

Adapted from Sanjeev Kapoor 

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