Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Kadai Paneer

Kadai Paneer

Ingredients:

For kadai masala:

Masala for Kadai paneer

  • 1½ tablespoon coriander seeds
  • 3 dry red chillies
  • 1 cardamom
  • ½ teaspoon black peppercorns
  • Small stick cinnamon

For the curry:

  • 6 tablespoon oil
  • 2-3 garlic cloves chopped
  • 1 inch ginger chopped
  • 1 medium onion sliced + 1 small onion chopped in cubes
  • 3 medium tomatos chopped
  • 1 small green bell pepper chopped in cubes
  • ½ teaspoon kashmiri red chilli powder
  • ¼ teaspoon turmeric
  • Salt to taste
  • Pinch of sugar
  • Paneer cubes
  • Water
  • Kasuri methi

Method:

  1. Heat a pan and add all the dry spices to make kadai masala. Dry roast all the spices on a low flame. Turn off the flame and let it get cool down. Grind all the roasted spiced and make a fine powder.
  2. Heat a kadai and add 2 tablespoon oil in it. Add cubed onion and bell pepper. Fry for 5-7 minutes and keep it aside on a plate.
  3. In the same kadai, add 2tablespoon oil and add sliced onion, ginger pieces, and garlic cloves. Saute everything on low-medium flame for 5-7 minutes. Add chopped tomatoes and cook everything till the raw smell of tomatoes goes off.
  4. Turn off the flame and let the mixture cool down completely.Add this mixture into a blender and make a fine paste.
  5. Add remaining oil in the same kadai. Add pinch of sugar and kashmiri red chili powder. Add grinded paste and saute.
  6. Add kadai masala ( around 2 tablespoon) , and salt and fry till oil seperates and color changes.
  7. Add fried bell pepper and onion cubes to the gravy. Mix well. Add water according to the consistency you want. ( I added around 1½ cup of water)
  8. Add paneer cubes and mix well. Cook for another 5 min and sprinkle kasuri methi on top. Turn off the flame and serve hot with parathas or roti.

Notes:

  • This curry is little spicy. If you want to make it less spicy then adjust kadai masala accordingly and you can add little cream on top.
  • Kashmiri red chilli powder is not spicy but it will give a bright red color to the curry.
,

Vegetable Enchiladas

,

Vegetable Enchiladas

Serves: 4 persons

Ingredients:

  • 2 cups chopped vegetables of your choice.
  • 1 can black beans ( around 2 cups)
  • 2 cups enchilada sauce
  • Salt and pepper
  • 1½ cup mexican blend shredded cheese
  • 1 teaspoon ground cumin
  • Corn tortilas
  • Chopped cilantro
  • Olive oil

Serving suggestion:

Vegetables to roast

Method:

Prepare stuffing:

  1. Chop vegetables of your choice. I used sweet potato,red onion and corn. Place all the chopped vegetables on a baking sheet lined with parchment paper. Preheat oven to 400℉.
  2. Drizzle around 3 tablespoon of olive oil and sprinkle salt and pepper on the vegetables. Roast in a pre-heated oven for 15-20 minutes.
  3. Drain the black beans from the can and rinse them. Add roasted vegetables, black beans, 2 tablespoons of enchilada sauce, salt, pepper and ground cumin. Mix well and keep the stuffing aside.

Ready stuffing

Assemble:

  1. Pre-heat oven to 375℉. Grease 9x13 inches baking dish with a tablespoon of olive oil. Pour ¾ cup of enchilada sauce.
  2. I used 7(10 inch) tortillas for this recipe. I cut them in half and place enough stuffing in the middle . Sprinkle some cheese ( optional) on top. Roll tortilla tightly and place them on a baking sheet on top of sauce. Make sure the seam side is down. Repeat the same procedure with all the tortillas.
  3. Pour ¾ cup of enchilada sauce on top of all the prepared tortillas. Spread remaining cheese on top evenly. Cover the baking dish with aluminum foil. Place the dish into the oven and cook for 15-20 minutes.
  4. Remove from the oven and let it rest outside for 15 minutes. Carefully remove the foil and sprinkle chopped cilantro on top. Serve each tortilla on a plate. Enjoy with sour cream, guacamole and chips.