Indian Recipes Archives

Category: Indian Recipes

26
Jun
2014

Mango Cucumber Salsa

categories: Appetizers, Dips & Sauces, Quick Fix, Sides, Summer

Hi! Trying to compensate my absence with back to back posts. I need to blog all the summer recipes I’ve made before the rainy season officially starts and I am really lagging behind. I thought at least I’ll give you this mango salsa recipe before mango season is ends. This salsa is a perfect accompaniment to your chips and a great side to grilled chicken or lamb chops.

I don’t remember how many bowls of this sunshine I have devoured this summer. It is my absolute favorite. I eat chips just so that I can have salsa (or any other dips/condiment for that matter!!) and end up having it by spoonfuls in lieu of chips! I have a couple of peaches sitting in my fridge, waiting to be used up & I most certainly plan of turning them in to this salsa sans cucumber this evening (with mint of course!).

Enjoy& be patient.
Weekend is almost here! 😉

Mango Cucumber Salsa:

Serves: 2 | Prep time: 5 minutes | Cook time: 0 minute | Total time: 5 minutes

Ingredients:

1 small red onion, finely chopped
1 jalapeño pepper, seeded & finely chopped
1 cucumber, finely chopped (about 1 cup)
1 ripe mango, sliced, pitted & finely chopped (about 1 1/4 cup)
Salt & freshly cracked pepper, to taste
1/4 cup fresh basil, chiffonade (can be subbed with coriander leaves)
Juice from 1 lemon

Don’t know what is basil chiffonade? – Pioneer woman tells you here!

Directions:

Toss all of the ingredients in a bowl. Refrigerate until ready to serve (about 3-4 hours max otherwise it turns mushy). Serve with your favorite chips or a meat of choice.

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03
Jun
2014

5-minute Tomato Pasta Sauce ~ Meal for Two & Some Chit Chat

categories: Dinner, Fall, Life, Lunch, No-Bake, Quick Fix, Spring, Summer

Let’s chat, shall we!? Time to end the lazy slump I’ve been rolling in lately. A lot’s been going on around here and I’m up for a full disclosure now. I did slip the news on Instagram couple of weeks ago but didn’t announce officially on the blog. So here it goes!! Drum-rolls please!!! I am going to LONDON this FALL for a one year postgraduate programme!!!!! WOHOOOO!!!!!!! HOW AWESOME IS THAT?!! Sorry for all the yelling but I’m SOOOOO excited for this new chapter of my life to begin. This year has been truly magical so far!

I got the confirmed offer on my admission about a couple months ago but was skeptical on sharing the news as there were so many things to consider and plan for before I decide to accept the offer. Let’s just say I didn’t want to jinx it! I was ecstatic (to say the least) to get into this prestigious college. I was (still am!) over the MOON would be an understatement. I leave in September and there is so much to do. I need to visit my parents, apply for Visa, do the shopping, pack my bags and off I go. Fingers crossed for a smooth sailing!

Now here is a bit of not-so-good-news. Umm… I’m not sure if I’ll be able to continue blogging along with my studies but I’m not going to incessantly worry over something I can’t control. As of now, the only thing I’m sure of is that the programme is going to be very intense and I am going to have to give my 101% attention to it, even if blogging takes a backseat. I AM absolutely ready to prioritize. I love blogging so much therefore I’ll be blogging here as much as I can until September and after that we’ll see how things go. I would love to pop over in between during my stay in London to share my experiences in new country, food related or not. I will definitely try to stay as active as possible on Instagram nonetheless so do follow me there to stay in touch and be my companion on #LondonDiaries! 🙂

*Recipe*

This recipe I am sharing today is bonkers awesome! It is the quickest meal I have ever made (apart from toss-in-all-you-have salads or couscous!). If you can boil the pasta then you can make this recipe. This one here is basically foolproof! The tomato paste (Brand name – Splitz) I used for this quick pasta sauce is made locally in Bangalore and the ingredients list reads – Tomatoes. That’s it! It does not have any funky ingredients I can’t understand or pronounce, just pure tomato goodness without any color or preservative or salt! Too good to be true and but sadly, it is mostly available only in Bangalore. But fret not. You can go ahead and try any other good, organic tomato paste you can find in the store near you.

This packet is definitely going with me everywhere I travel. I guess it’d be a blessing during my soon-to-start student life! What a cheap, no-fuss and delicious meal option with so many possibilities. Add any number of vegetables to this dish to make it more hearty and fulfilling. Just a heaping Tablespoon of this potent tomato paste is enough for one portion. You can tell I’m quite impressed! What can I say, sometimes simple is truly THE BEST! xx

Quickest Tomato Pasta Sauce ~ Dinner for Two

Yields: 2 generous servings | Prep time: 2 minutes |Cook time: 15 minutes | Total time: 15 minutes

Ingredients:

2 cups macaroni pasta
1 cup pasta water, reserved after boiling
2 Tbsp olive oil
4-5 cloves garlic, finely chopped
1 small red onion, finely chopped
Scant 1/4 cup tomato paste
1 tsp salt or more to taste
1/2 tsp dry basil herb
1/4 tsp freshly cracked pepper
Shavings of Parmesan cheese

Directions:

Cook pasta as per the package instructions. Reserve 1 cup of pasta water and drain the pasta.
In the meantime, heat the pan on a medium-high heat. Add olive oil, garlic and onion and sauté for a minute. Add tomato paste and salt and sauté for about 2-3 minutes, scraping and stirring occasionally. The tomato paste will turn brown and this will enhance the flavors. Mix in basil and pepper and cook for another minute.
Stir in 3/4 cup of reserved pasta water to the tomato paste and magically you’ll get your pasta sauce ready! If you want thinner consistency sauce, add remaining 1/4 cup pasta water too. Stir in the drained pasta. Divide between 2 serving dishes. Top with some shavings of Parmesan cheese and fresh basil leaves. Serve immediately.

Notes:
*You can add vegetables of your choice to make the meal more hearty. Just sauté the vegetables along with garlic and onion before adding tomato paste to the mix. Zucchini, broccoli, eggplant, bell peppers…. sky is the limit!
*You may also top the pasta with capers or olives.
*Use whole wheat or quinoa pasta to make this meal healthier.
*Use penne or spaghetti pasta instead of macaroni.

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22
May
2014

Vegetable Whole-Wheat Noodle Bowl ~ For Two

categories: Dinner, Fall, Quick Fix, Spring, Summer

This peanut butter-flavored dish is a cinch to throw together. So convenient on a weeknight or when you’re just lazy. Just boil a pot of water, saute some vegetables and whisk together some sauces from your pantry. Dinner is served!

Vegetable Whole-wheat Noodle Bowl

Serves:2 | Prep time: 10 minutes | Cook time: 15 minutes | Total: 25 minutes

Ingredients:

For noodle bowl:

2 nests of whole wheat noodles
1 Tbsp vegetable oil
2 cloves of garlic, finely chopped
1 small red bell pepper, cut into 2 inch thin strips
1 small head of broccoli, cut into florets
Pinch of salt
Freshly cracked pepper, to taste
1 small bunch of scallions (spring onions), finely chopped
1 Tbsp lightly toasted white sesame seeds*, for topping

*You may use toasted peanuts too instead.

For sauce:

3 Tbsp peanut butter
1 Tbsp white wine vinegar
big pinch of red pepper flakes
2 Tbsp of hot water (or a little more to achieve a thin yogurt-like consistency of sauce)

Directions:

Boil a medium sized pot of water. Add the whole wheat noodles and cook according to the package instructions. Drain and set aside.
Heat a pan over medium high heat. Add oil and sauté garlic for about 30 seconds. Add red pepper and broccoli to the pan and sauté for another 5 minutes over medium high heat. Season with salt and pepper.
Whisk together all the ingredients for sauce, adding the hot water in increments at the end. You are going for a thin yogurt-like consistency.
Once the noodles are cooked and drained, toss together the noodles, sautéd vegetables and scallions.
Portion into small bowls and top with a generous sprinkling of sesame seeds. Serve immediately.

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09
Nov
2013

Skinny Zesty Salad

categories: Dinner, Fall, Lunch, Quick Fix, Salads, Sides, Summer

After hogging lots and lots of sweets and fried stuff during 5 days of festivities in the past week, believe it or not, but my digestive system needed a break. So I am doing a cleanse/detox for few days.

I made this skinny salad for lunch one day and have fallen in love with it since then. It is so versatile, protein-packed and healthy even for people with diet restrictions. Yes! It is suitable for all the vegetarians and vegans out there! A complete meal in itself.

Add any or all of the ingredients mentioned below or whatever you have in your refrigerator. Don’t like uncooked Paneer/tofu? Don’t worry! You can grill it with a bit of olive oil and some seasoning before adding it to your salad or skip it. I once made this with just apple, pear, pomegranate and it was still lip-smacking!

So do your body a favor, give yourself a break from cooking and make this hearty salad! 🙂

Skinny Zesty Salad

Serves: 2 as a side and 1 as a main-course

Ingredients:

1/2 Tbsp extra-virgin olive oil
3-4 cloves of garlic, finely chopped
1 cup broccoli florets
200 gm Paneer/extra-firm tofu, cut into 2 inch-long thin strips
1 small red bell pepper, chopped into thin strips
1 small yellow zucchini, cut into semicircles
1 small apple, thin slices
4 Tbsp black olives
Bunch of lettuce
few sprigs of parsley, finely chopped

For dressing:

2 Tbsp extra-virgin olive oil
3 Tbsp white wine vinegar
Juice from 1 lemon, or more to taste
Zest of 1 lemon
Salt and pepper, to taste

Directions:

Heat a small pan on stove and add 1/2 Tbsp oil to it. Add garlic and broccoli florets. Stir fry till cooked, approximately for 4-5 minutes. Be careful not to burn garlic. Set aside.
In a small bowl, mix all the ingredients for dressing.
In a medium bowl, add stir-fried garlic and broccoli florets. To this, add prepared paneer/tofu, bell pepper, zucchini, apple and black olives. Pour dressing over it and toss nicely.
In a salad serving bowl, arrange lettuce at the bottom. Add salad on top. Sprinkle with chopped parsley and serve immediately*.

*If serving later, refrigerate the salad and add apple just before serving.

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27
Oct
2013

Oven Roasted Asparagus & Potatoes with PeanutButter & Buttermilk Dressing

categories: Dinner, Dips, Dips & Sauces, Fall, Lunch, Quick Fix, Sauces, Sides, Uncategorized

Past 10 days were a blur at our house.. Between Karva Chauth party and my girl gang gathered at the house for the wedding, I hardly had time to squeeze in a blog-post. Those were such good days and in all honesty, I didn’t want them to end! Exciting times filled with fun, laughter and so much joy!! I’m going to cherish the precious memories of this time spent with friends and family forever. Moments like these is what makes our life worthwhile.

Between all the festivities of the past weekend and coming weekend, I am doing a detox of my own with fruits, soups, stir-fries and salads. Gearing up for the next big weekend, you see! You won’t believe how many great recipes I have lined up for you all! But before that enjoy this humble dish which truly deserves a place in your repertoire! 🙂

Oven Roasted Asparagus & Potatoes with PeanutButter & Buttermilk Dressing2

Today’s recipe is simple but totally lip-smacking.

I mean it has potatoes & peanut butter in it so of course! 😉

Just some roasted veggies with healthy yet delicious dressing. Perfect for the ‘touch of cold’ weather we are experiencing here.. It is great as a side dish or as a whole meal in itself.. I had it for dinner and could not finish it entirely. The recipe can easily be doubled, tripled or quadrupled as per your needs. I used regular potatoes but baby potatoes would be amazing too!

Roasted Asparagus & Potatoes with Peanut Butter & Buttermilk Dressing

Serves: 2 as a side-dish or 1 as a lunch/dinner

Ingredients:

Roasted vegetables:

4 small potatoes, cut into 1-inch cubes or 12 baby potatoes, halved
20 spears of asparagus cut into 5-inch pieces, hard woody ends discarded
1 tsp olive oil
Salt & pepper, to taste

Dressing:

4 Tbsp buttermilk
1 Tbsp + 1/2 tsp crunchy peanut butter
1/4 tsp honey
1/4 tsp red chilli flakes
1/2 tsp lemon juice
salt & pepper, to taste

Directions:

Preheat the oven to 200ºC/400ºF. Arrange prepared potatoes and asparagus on the baking tray. Sprinkle with oil, salt and pepper and toss together. Let it bake in the oven for 10-12 minutes. Remove the asparagus from baking tray and return the tray to oven. Let the potatoes bake for another 15 to 20 minutes till fork-tender.
In a small bowl, mix together all the ingredients for the dressing.
Serve the roasted vegetables smothered with the dressing.

Enjoy!!

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