MY BLOG HAS MOVED

Hey guys! My Blog now has a new home.

New URL is: http://balleindianfood.com.


:D

Oatmeal and Raisin Cookies

Had a craving for something sweet today so thought I'd put the baking gloves on. End result? Oatmeal and Raisin Cookies! Crisp on the outside, chewy on the inside...can't go wrong.
Don't forget, this recipe is customizable-I added some walnuts and dates in here so feel free to throw in what you like. Also, for all you vegetarians/vegans out there, this recipe is egg-less so get on it!

Makes Approx 24

What we need:

1 cup butter
1 cup sugar
Flax seed powder (optional)
3 tbsp milk
1 tsp vanilla essence
3/4 cup plain flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon powder
3 cups oats
1 cup raisins
1 cup walnuts/almonds/dates (optional)

How we do:

• Preheat the oven to 180* C/ 350*F
• In a bowl, cream the sugar and butter. Add the vanilla essence and milk.
• In a separate bowl add the flour, baking soda, cinnamon powder, salt and flax seed. Mix well.
  
• Add the dry ingredients to the wet ingredients and add the oats, raisins, walnuts and dates. Mix well.
  
• The mixture should be binded and sticky. If you find it's a little dry, add a little milk.
• Using wet hands, make little balls out of the dough and place on a lined tray. Flatten so they are 1/4" thick.
  
• Cook for 10-12 minutes or until cooked and golden brown.
  
• Remove from the oven and allow to cool on a wire tray.
• Balle Balle! You're done. Enjoy these delicious cookies with a glass of chilled milk :D
  

Punjabi Style Rajma Chawal

I'm excited about this recipe as Rajma is one of my favorite vegetarian dishes. Typically eaten with basmati rice, it's a very popular North Indian (Punjabi) dish. Both kidney/pinto beans can be used. This is my mum's recipe that never fails -it just tastes so darned good! Enjoy y'all.

Serves 4

What we need:

• 1 cup raw or 1 can cooked kidney/pinto beans
• 1 large black cardamom
  
• 3 tbsp olive oil
• 1 tsp cumin seeds
  
• 1 whole diced onion
• 2 cloves fresh grated garlic
  
• 1 tbsp fresh grated ginger
• 1 finely chopped green chilli (optional)
  
• 1/2 can diced plum tomatoes (or 1 diced fresh tomato)
• 2 tsp salt
• 1/2 tsp garam masala
  
• 1/2 tsp haldi (turmeric)
  
• 1/2 tsp paprika
  
• 1/2 tsp coriander powder
• Handful of freshly chopped coriander

How we do:

• If you are using raw kidney beans, soak them overnight. Cook in pressure cooker or large pot until tender (usually about 10-15 minutes after first whistle in pressure cooker). Add a little salt and the cardamom in the water before you cook.
  
• For the masala, in a pan heat the oil on medium heat. Add the cumin seeds.
  
• When they begin to sizzle add the onion. Once golden add the garlic, ginger and green chilli.
  
• Cook for a 3-5 more minutes. Then add the salt, garam masala, turmeric powder, coriander powder and paprika. Mix well.
  
• Add the tomatoes and fresh coriander. Mash them up and mix well to form the masala.
• Cook for 3-5 minutes.
• Add the cooked kidney beans to the masala. Add 1/4 cup water and bring to a boil.
• Check the salt and alter accordingly
• BALLE BALLE! That is it, you're done. Extremely simple and easy, woop.
  

Stuffed Bhindi

This recipe is a must to try for all bhindi lovers...I know you're out there! It's a simple variation on the traditional Punjabi method of cooking okra and the result is a delicious moreish dish that is best served with hot chappatis! Check it out:

Serves 4

What we need:
1 lb washed and dried fresh okra
2 onions sliced
8 cherry tomatoes (halved)
Masala Powder: 1-2 tsp Salt (Or according to taste)
2 tsp Coriander powder
1 tsp Turmeric powder
1/2 tsp Paprika
1 1/2 tsp Mango powder (amchur)
Pinch of Asafoetida (hing)
2 tsp Cumin powder
4 tbsp Olive oil

How we do:

• Mix the dry spices listed above, together
• Slit each bhindi in the middle vertically and carefully fill each one with the the mixed spices
• Heat the oil in a open pan. Add the bhindi and onions and begin to continuously stir on medium heat. After 5 minutes, add the tomatoes and continue to stir for another 5 minutes or until soft and fully cooked.
• BALLE BALLE You're Done!!! Enjoy :)
  

Keema Mattar (Indian Lamb Mince with Peas)

Keema Mattar is a popular non veg dish in India. It's a straight forward recipe and is pretty easy to master, all you need is a little patience. The result is a delicious spiced minced lamb dish which tastes great accompanied with fresh garam chappatis or fragrant basmati rice. Check it out, let me know what you guys think!

Serves 4-6

What we Need:

• 1 1/2 lb minced lamb
• 1 cup peas
  
• 1 onion
• 2 garlic cloves
• 2" ginger
• 1 green chilli
• handful fresh coriander
• 1/4 cup yogurt
  
• 1/2 cup of tin tomatoes
• 1 tsp tomato puree
• 1 tsp cumin seeds
• 1 big black cardamom
• 2 cloves
  
• 1/4 cinnamon stick
• 3 tbsp oil
  
• 2-3 tsp (or according to taste)
• 1/2 tsp garam masala
• 1/2 tsp paprika
• 1/2 tsp turmeric powder
• 1/2 cup water
  

How we do:

• In a food processor, place in the onion, garlic, ginger, chilli and the powdered spices.
• In a non stick pan, heat the oil. Add the whole spices. When they begin to sizzle add the processed masala paste. Cook the paste on a low heat for 7-10 minutes. Keep stirring.
• If the paste begins to stick to the bottom of the pan, you can add a couple of tbsp of water.
• When the masala paste is golden and cooked (you can see the oil separate from the masala at this point), add the tin tomatoes and puree. Keep stirring for another 5 minutes.
• Add the mince. Cook on medium heat and stir until it changes colour. You will see water form in the pan.
  
• Once the water has reduced fully, add the peas and add 1/2 cup water.
• Cover the pan and let it cook for another 10 minutes on low heat. Keep stirring every 2 minutes.
  
• Now add the yoghurt and cook it for another 2-3 minutes. Add the coriander.
  
• Balle Balle you are done! Best served with naan, chappati or rice!

TANDOORI PANEER KEBABS

This recipe is great as an appetizer or even a party snack. Extremely easy and really quick to make. Although I baked mine, you can bbq them or cook them on a griddle. Easy as!

Serves 4-6 people

What we need:

250g cubed paneer (mine was store bought but you can easily make home made paneer. Here's a great recipe for it: http://cookeasy.wordpress.com/2006/11/05/make-paneer-at-home/
2 tsp garlic paste
2 tsp ginger paste
3 tbsp yogurt
1/2 tsp paprika
1/2 tsp turmeric powder
1-2 tsp salt
2 tsp tandoori masala (available from local indian grocery store)
pinch of citric acid (or dash of lemon juice)
handful of chopped cilantro (coridander)
1 large red + 1 green bell pepper (cut into 2" squares)
1 big onion (cut into 2" squares)
1 tbsp extra virgin olive oil
12 wooden skewers

How we do:

• Preheat oven to 250C/500F
• In a bowl add the paneer and all add the ingredients listed above (apart from the skewers!). Mix well. If you have time, you can prepare this the day before and let it marinade overnight in the fridge. If not, no worries, you can cook it straight away too.
• On your first skewer, thread the paneer, peppers and onions. Repeat this process until the skewer is full. Continue to do this on the remaining skewers.
• Rest the skewers on a teflon/foil lined baking tray. Brush with oil.
• Bake for 10 minutes or until golden brown.
• Balle Balle we're done! Serve with salad. (You can also squeeze on some lemon juice and sprinkle on some chaat masala for that extra 'chat patta' taste).
  

Restaurants I can't wait to eat at when I'm back in the States...

As many of you know, I haven't been in the States for a while now. I am going back very soon and decided to write a list of all the Amrican fast food joints that I have been craving and have to visit whilst I'm there!

* Chick Fil A
* Chipotle
* Moe's (neeed some of that queso)
* Fudruckers
* Panera Bread
* Checkers (yes please on the fries)
* Publix Sub
* Kim Wu
* Chick Fil A
* Sloppy Taco Palace
* Applebees (<3 their boneless wings)
* Buffalo Wild Wings
* Ale House (Zinger Mountain Melt)
* Did I mention Chick Fil A already?

Oh and I know it's not fast food but I believe a trip to Texas de Brazil is also in order.

If you think I've left anything out, let me know. In the mean time, ima hit the gym and burn some calories before I get there...!

Paneer Masala

Paneer is an Indian cottage cheese which is so versatile. It can be baked, grilled, fried, sauteed, bbq'd...you get the point! Although it's pretty mild in taste, it absorbs spices and flavours really well.Today's recipe is simple to make and a great vegetarian alternative so check it out:

Serves 4

What we need:

5 tbsp olive oil
1 block of paneer (approx 250g), cut into 1 inch cubes
1 tsp cumin seeds
1 1/2 tsp turmeric powder
3 tsp salt
1 tbsp grated ginger
3 cloves garlic
1 medium onion
1 tsp paprika
1 tsp garam masala
1 green chilli
handful of fresh chopped coriander
1/2 tin plum tomatoes
1/2 cup peas (if frozen, thaw in water and strain)
5-6 mushrooms, quartered


How we do:

• In a non stick frying pan, heat 1 tbsp olive oil. Add 1 tsp cumin seeds. Once they begin sizzle, add the paneer cubes. Now add 1 tsp salt and 1 tsp turmeric powder.
• Lightly fry until paneer turns golden on both sides. Remove from heat.
• In a food processer, add the onion, garlic, ginger and chilli. Now add 2 tsp salt, 1 tsp paprika, 1/2 tsp turmeric, 1tsp garam masala and the coriandor. Process until finely ground.
  
• In a pan, heat 4 tbsp oil. Then add the ground up masala. Cook on medium heat until golden brown.
  
• Add 1/2 tin plum tomatoes and cook for 4-5 minutes. Once the oil begins to separate from the masala, add the peas. Then add the mushrooms and the paneer. Mix well.
• Add water so it is just covering the vegetables and paneer.
• Cook on high heat until it boils. Check for salt.
• That's it you're done! Balle Balle! Best served with fresh chappati or basmati rice.
  

Perfect Roast Potatoes

This winter is proving to be a bitterly cold one in all parts of the world so today's recipe definitely calls for some warmth! Yep yep, today is all about one of the best comfort foods around...roast potatoes. Soft and fluffy on the inside and perfectly crispy on the outside..mmm. Okay so lets get to it:

Serves 4-6

What we need:
500g/1lb new potatoes cut into half or king edwards cut into chunks
150 ml olive oil
2 tsp salt or according to taste
1 tsp ground pepper
1 tsp oregano

How we do:

• Preheat the oven to 220C/425F.
• Half boil the potatoes in boiling salted water for 5-7 minutes.
  
• Drain the potatoes and season with pepper and oregano. Toss everything together so the edges are rough and the seasoning is mixed well.
  
• In a roasting tin, preheat the oil in the oven until the oil starts to smoke slightly (roughly takes 5 minutes).
• Carefully remove tin from oven and add the potatoes to the oil, basting them as you do so.
• Place the tin back into the oven and cook for 45 minutes or until they are gold and crispy on the outside and soft on the inside.
• BALLE BALLE! You're done-enjoy these winter warmers with your favorite roasted veggys and some delicious gravy.