Easy Paneer Tikka Masala (Dry / Gravy)

By Meghana Komarla

Paneer marinated in a variety of spices.

Usually tikka's are done in Tandoori however my version is done on stove top. I promise you guys, this recipe makes you feel so proud and happy. This is so healthy your gonna enjoy every bite of it ;)
Here this recipe has two versions, one you can serve it as an appetizer and second gravy. So you can decide how you want it.

Serves 4
Category - Lunch / Dinner

Paneer - 400g (1/2 inch thick cubes)
Oil - 1tsp + 5tsp
Butter – 5tbsp
Onion - 1 (Finely chopped)
Tomato - 1 (Finely chopped)
Green Pepper / Capsicum - 25g (Finely chopped) Totally optional
Coriander / Cilantro - 2tsp (Finely chopped)

Ground the following to paste -
Plain Yogurt - 4tbsp
Lime juice / Amchoor(Dry mango powder) - 1/2 to 3/4tsp
Red chilli powder - 1/4tsp
Turmeric powder - 1 pinch
Garam Masala Powder - 1tsp
Tandoori Powder - 4tsp (Available in Indian Stores)
Garlic - 6 pods
Ginger - 1/2 inch
Pepper Corn - 1
Green chilli - 1
Salt to taste

For this recipe you will also need Skewers. Make sure these skewers are comfortable to work on stove top.

Keep aside about 2tbsp of the paste separately, we will use this for the gravy.
In a medium mixing bowl combine the Paneer pieces along with the ground paste. Keep the covered bowl in the refrigerator for 20 to 30mins.

Drizzle 1tsp oil over the Paneer mixture just before you cook. Put the Paneer onto the skewer and cook on the stove top, cook all the sides evenly. Let the flame be on high.

You can stop at this point and can serve as an appetizer.  Serve with Tikka Chutney.
For the gravy -
In a wok heat the oil and butter, add the onions, saute till transparent. Then add the green peppers saute for 2 mins next add the tomatoes and saute for 5mins. Next add the ground paste which was set aside earlier and saute till the mixture leaves oil.

Now add water as per your required consistency, bring to boil and add the Tikkas. Lastly garnish with cilantro and add lime juice if necessary.

Enjoy with fresh Bread of your choice.

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Source : http://www.vegfriend.com/profiles/blogs/easy-paneer-tikka-masala-dry-gravy

Instant Indian Salad

By : Vru

Serving: 2-3 persons
Time: 10 minutes

Ingredients

• Tomatoes - 2 nos. finely chopped
• Onion - 1 big, finely chopped
• Cucumber – 1Medium size grated
• Carrot- ½ Well grated (Optional)
• Beetroot – ½ grated (optional)
• Coriander leaves – 2 tbsp. finely chopped
• Green chillies - 2 nos. - lengthwise split into halves
• Peanut Powder - 2 tbsp
• Sugar – ½  tsp (optional)
• Salt- To taste
• Curd – 3-4 Tbsp.

*To make peanut powder:

Take one bowl of peanuts and roast them on a pan for around 10 minutes. Keep on stirring.Let it cool down  and then blend it into blender for 3-5 seconds. We don’t want smooth texture of powder.

*Method:

In a bowl, mix tomatoes, onions, grated cucumber, chillies and curd. Add sugar and peanut powder. Mix it well. On the last moment before serving add salt to taste. Garnish with coriander.

Cucumber releases water after adding salt hence, salt to add on last moment.

It goes well with Paratha, Rice, Rozeto, or just like that.

Source : http://www.vegfriend.com/profiles/blogs/instant-indian-salad

Tomato Coconut Fried Rice

By : Meghana Komarla

Serves 6

Ingredients:

Tomato - 4 Medium (finely chopped)
Onion - 2 (thinly sliced or finely chopped)
Boiled Fresh / frozen geen peas - 3/4Cup
Boiled Beans - 50g (Cut to half inch lengthwise) Optional
Boiled Carrot - 1 (Diced)
Cloves – 8
Elachi / green cardamom – 3
Cinnamon - 1 inch
Oil - 8tsp(Adjust if using butter)
Basmati Rice - 3 Cups
Coconut Milk - 2 Cups
Water - 4 Cups
Salt to taste

Ground the following to a coarse paste -
Green chillies - 15 to 18
Red chillies - 15 (Remove the seeds, soak in hot water for 30mins)
Fresh Ginger & Garlic - 25g each

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Rinse the Rice several times in cold water, later soak the rice in water for one hour.

In a large pot, add the soaked drained rice, coconut milk, water, 1tsp oil and salt to taste. Cover the pot and let the flame be on high for 5mins. Next simmer the flame, and let it cook for 10mins. After 10mins, open the lid and check if the grains are cooked, if uncooked continue cooking till done. Cover the pot and keep aside till the tempering is ready.

In a big wok start the tempering, heat the oil add Cloves, Elachi & Cinnamon saute for a min. Next add the onions saute till light golden brown. Now add the ground paste saute till raw smell leaves. Next add the tomatoes and saute till soft. Later add the beans, carrot, green peas, saute for 2mins. Next add the cooked rice slowly and combine. Mix throughly and the Tomato Coconut Fried rice is ready.

This rice is served with a gravy, Its the base of green peas masala. Please follow the link below. You can prepare the original green peas recipe or prepare only the base or for the same recipe, add in your own combination of veggies.

Green Peas Masala -
http://meghustastebuds.blogspot.com/2011/01/green-peas.html

Source : http://www.vegfriend.com/profiles/blogs/tomato-coconut-fried-rice

Lemon Coconut Quinoa with Ginger Hummus

Ingredients

• 1 cup red quinoa, cooked and cooled
• 1 cup brown rice, cooked and cooled
• Juice of 1 fresh lemon
• 1/4 tsp. lemon zest
• 2 Tbsp. unsweetened coconut flakes
• 2 Tbsp. fresh dill, finely chopped
• 1 small tomato, finely chopped
• 1 small sweet onion, finely chopped
• 1 ripe avocado, peeled, pitted and mashed
• 2 cups chickpeas, cooked
• 1 Tbsp. balsamic vinegar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. sea salt
• 1 Tbsp. black sesame seeds
• 1 tsp. fresh ginger, grated

How to Make? View on : http://eatdrinkbetter.com/2011/11/04/lemon-coconut-quinoa-with-ginger-hummus/

Toasted Barley Salad with Tomato, Zucchini, & Caramelized Corn

Ingredients:

• 1 ½ cups barley
• 4 ears corn, shucked
• 2 meduim zucchini, thinly sliced with a mandolin
• 6 plum tomatoes, diced large
• 2/3 cup parmesan cheese, grated, plus a little more crumbled for serving
• 1 large garlic clove, minced
• ¼ cup fresh lemon juice
• ½ cup teaspoon fine-grain sea salt
• Freshly ground black pepper, to taste
• 1 handful basil leaves, thinly sliced

How to Make? View on http://thefloursack.blogspot.com Here!

Moroccan Stuffed Tomatoes

Ingredients:

• 3 tablespoons extra-virgin olive oil, plus additional for brushing baking dish
• 6 medium ripe vine tomatoes, tops sliced off and seeds removed
• Sea salt
• 1 medium onion, very thinly sliced
• 2 garlic cloves, minced
• 1 pound firm medium zucchini, trimmed and grated
• 3 tablespoons finely chopped cilantro
• 1/3 teaspoon chile flakes, or to taste
• tablespoons toasted shelled pistachios.

How to Make? View on http://www.treehugger.com Here!

Creamy Curry Soup

Ingredients:

• 4 or 5 dry-pack sun-dried tomatoes
• 4 cups filtered water
• 3 medium carrots
• 1 to 2 medium jalapeño peppers
• 1 red bell pepper
• 1 Fuji apple
• 2 or 3 ripe avocados
• 1/2 lemon
• 2 to 3 teaspoons mild curry powder
• Cayenne pepper
• Garlic powder
• Fleur de sel or flaked sea salt, for garnish (optional)
• Chunks of avocado, toasted spiced pecans, cold rice noodles, pomegranate seeds and/or blueberries, for garnish (optional)

How to Make? View More on http://www.northjersey.com Here!

Spanish Chickpea Balls ~ Vegetarian Albondigas

Preparation time: 45mins (+ 30min chill time)
Serves 4 (as a main w/ rice) 4-6 (as a Tapas)

for the Chickpea Balls

• 425g (15 oz) chickpeas (cooked or tinned)
• 3-4 tbs olive oil
• 3 garlic cloves, minced
• 1 lemon, zest
• 1/3 cup fine wholemeal breadcrumbs
• 1 tsp ground coriander
• 1 tsp ground nutmeg
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 1 free-range egg, lightly beaten (omit if vegan and substitute with extra olive oil)

for the sauce

• 1 tbs olive oil
• 1 red onion, diced
• 1 garlic clove, mined
• 300g (10½ oz) ripe tomatoes, diced
• ½ cup dry white wine
• 1 cup vegetable stock
• 2 tbs tomato paste
• 2 tsp cayenne pepper
• ½ cup peas
• ½ cup fresh parsley &/or coriander, roughly chopped

How to Make? View on http://www.veggienumnum.com Here!

Whole-Wheat Gnocchi with Sundried Tomato Pesto

Ingredients:

• 2 cups white whole-wheat flour (can use regular whole-wheat or all-purpose)
• 2 large baking potatoes like russet potatoes, boiled or zapped in the microwave until a fork stuck in the middle sinks through. Peel and mash, making sure there are no lumps. I put mine through a potato ricer.
• 2 tbsp olive oil
• 1 tsp salt

Sundried Pesto Sauce:

• 2/3 cup of oil-packed sundried tomatoes
• 1/4 cup extra virgin olive oil
• A handful (around 1/4 cup) of walnuts
• 1 tsp dried basil leaves
• 3 cloves garlic, chopped
• 1/2 tsp red chili powder, like cayenne
• Salt to taste

How to Make? View on http://www.holycowvegan.net Here!

Chickpea Croquettes

Ingredients:

• 1 can (400 g) chickpeas, drained and rinsed
• 1 onion, chopped
• 1 tomato, chopped
• 1,2 dl frozen peas
• 1/2 green bell pepper, chopped
• 1 teaspoon baking powder
• 1,5 dl wheat flour
• 2 teaspoons egg replacer mixed with 2 tablespoons water (or other replacer for 2 eggs)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seeds
• salt and freshly ground black pepper to taste
• 2 tablespoons chopped parsley (or cilantro, which was out of stock in the shops close by)

How to Make? View on http://tofufortwo.net Here!

Cheezy Polenta with Sundried Tomatoes

Ingredients:

polenta

• 2 cups corn meal
• 6 cups water
• 2 cubes of vegetable bouillon (or sub out half of the water for veggie broth)
• 1 1/2 tsp salt
• 2 cloves garlic, crushed

cheezy sauce

• 1 cup of cashews, soaked for about 1 hour
• 1/4 cup nutritional yeast
• 3/4 cup almond milk
• 1 tsp salt

How to Make? View on manifestvegan.com Here!

Vegetarian and Vegan Recipes!

Vegetarian Sloppy Joes

You'll love this vegetarian version of sloppy joes with mushroom, peppers and onions. It's satisfying and healthy at the same time.

Recipe:

• 1 pound portabella mushroom caps
• 4 Garlic Cloves
• 1 tsp salt
• 1/2 tsp pepper
• 1 small onion
• 1/2 med red pepper
• 1/2 med green pepper
• 1 8oz can tomato sauce
• 3 tbs light brown sugar
• 1 tbs red wine vinegar
• 2 tbs Worcestershire sauce
• 2 tbs tomato paste
• 1 tsp Fresh Thyme leaves

1/4 tsp red pepper flakes

Directions:

• Chop Mushrooms into small piece and add to a pot on med heat which is sprayed with cooking spray and let cook for 5-7min
• Add Garlic, Onion, Peppers and season with salt and pepper, cook 5-7min.
• Make sauce by adding Tomato Sauce, Brown Sugar, Vinegar and Worcestershire to a bowl and mixing together.
• Add Tomato Paste to veggies and let cook 1-2 min.
• Add sauce as let cook and thicken for 2 min.
• Add Thyme and Red pepper flakes.
• Serve on a bun with chopped pickles.

Courtesy of Youtube!

Join Nikki Dinki – Cooking on Facebook Here!

Vegetarian and Vegan Recipes!

Caprese Salad

Ingredients

• 4 Cups Romain Lettuce (Shredded)
• 2 Cups Heirloom Tomatoes (Sliced)
• 2 Sticks Light Mozzarella Cheese (Cubed)
• 10 - 15 Big leaves Basil (Shredded)
• 1/4 Cup Balsamic Vinaigrette

How to Make? View Pointlessfood.blogspot.com Here!

Vegan and Vegetarian Recipes!

Vegetarian Chili

Ingredients

• 2 tablespoons canola oil
• 1 1/2 cups chopped yellow onions
• 1 cup chopped red bell peppers
• 2 tablespoons minced garlic
• 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
• 1 medium zucchini, stem ends trimmed and cut into small dice
• 2 cups fresh corn kernels (about 3 ears)
• 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
• 2 tablespoons chili powder
• 1 tablespooon ground cumin
• 1 1/4 teaspoons salt
• 1/4 teaspoon cayenne
• 4 large tomatoes, peeled, seeded and chopped
• 3 cups cooked black beans, or canned beans, rinsed and drained
• 1 (15-ounce) can tomato sauce
• 1 cup vegetable stock, or water
• 1/4 cup chopped fresh cilantro leaves
• Cooked brown rice, accompaniment
• Sour cream or strained plain yogurt, garnish
• Diced avocado, garnish
• Essence, recipe follows, garnish
• Chopped green onions, garnish

How to Make? View on foodnetwork.com Here!

Vegetarian and Vegan Recipes!

Vegetarian Taco Salad

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed
• 4 large tomatoes
• 1 1/2 cups cooked long-grain brown rice (see Tip)
• 1 15-ounce can black, kidney or pinto beans, rinsed
• 1 tablespoon chili powder
• 1 1/2 teaspoons dried oregano, divided
• 1/4 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 1/3 cup prepared salsa
• 2 cups shredded iceberg or romaine lettuce
• 1 cup shredded pepper Jack cheese
• 2 1/2 cups coarsely crumbled tortilla chips
• Lime wedges for garnish

How to Make? View More on EatingWell.com Here!

Spicy Tomato Soup with Wilted Greens

What you need:

• 3 Tbsp.Extra Virgin Olive Oil
• 2 large carrots, peeled and chopped
• 1 small sweet onion, chopped
• 3 cloves garlic, finely minced
• 1 26-ounce jar of your favorite pasta marinara sauce
  Check the label on the sauce, make sure it has clean ingredients
• 1 32 ounce box of vegetable stock
• 15-ounce can great northern white beans, drained and rinsed
• 1/2 tsp dried red pepper flakes
• 3/4 cup of any whole grain pasta shape.

All I had around was a few sheets of leftover Whole Wheat lasagna noodles, so I just broke that up in small pieces. Use any shape you want.

• a couple huge handfuls of spinach
• few pinches of sea salt
• few pinches pepper
• lots of fresh parsley for garnish

How to Make? View More on Little House of Veggie Here!

Tomato Saaru Recipe

Ingredients

• 2 large tomatoes

• 2 green chillies

• 2 dry red chillies

• 1/2 tsp cumin seeds

• 1 tbsp coriander seeds

• 1/4 tsp tamarind paste

• 1/2 tsp mustard seeds

• Few curry leaves

• 1 tbsp fresh/frozen grated coconut

• 1/2" piece of ginger

• 1 tbsp jaggery (or to taste)

• 1 handful cilantro

• A pinch of asafoetida

• Salt to taste

• 3 tbsp oil (preferably coconut oil)

How to make? View More on iFood.tv Here!

Organic Heirloom Tomato and Red Ruffle Basil Salad

Ingredients:

• 2 pounds heirloom tomatoes, different colors, such as pineapple, brandwine and green zebras
• 1 basket of multicolored cherry or grape tomatoes, yellow and red
• 1 bunch of Red Ruffle Basil or any other red or green basil that you can find, whole leaves torn from the stem
• 1/2 cup of mixed fresh herbs: marjoram, thyme, tarragon, Italian parsley chopped
  Parmesan cheese shaved
• 1/2 cup of good extra virgin olive oil
• 2-4 tablespoons of balsamic vinegar
• Fleur de Sel to taste
• Fresh cracked pepper

How to Make? View the Source on OrganicAuthority.com Here!

Zucchini Pancakes Topped with Diced Tomatoes

Ingredients:

• 1 lb pound tomatoes, peeled, seeded and coarsely chopped

• 1 1/2 lbs zucchini or summer squash

• 1 medium red onion

• 1 1/2 teaspoons salt

• 2 cloves garlic crushed

• 2 tablespoons minced basil or mint

• 1/8 teaspoon nutmeg

• 2 tablespoons grated Parmesan cheese

• 1/2 cup egg substitute

• 3 tablespoon flour

• Dash of pepper to taste

• 2 tablespoons vegetable oil

How to Make? View the Source on Tablespoon.com Here!

Chunky Vegetable Chili

Ingredients:

• 2  medium potatoes, cubed (2 cups)

• 1  medium onion, chopped (1/2 cup)

• 1  small yellow bell pepper, chopped (1/2 cup)

• 1  tablespoon chili powder

• 1  teaspoon ground cumin

• 1  can (28 oz) Progresso® recipe ready crushed tomatoes, undrained

• 1  can (15 oz) Progresso® chick peas (garbanzo beans), drained, rinsed

• 1  can (15 oz) Progresso® black beans, drained, rinsed

• 1  can (8 ounces) tomato sauce

• 1  medium zucchini, cubed (1 cup)

How to Make? View the Source on Tablespoon.com Here!