Indian Streetfood/Indo Chines · Rice Dishes

Paneer Tawa Pulao

Tawa pulao could essentially be indian equivalent of asian fried rice. Leftover rice sautéed on high heat with vegetables, protein and spices, what’s not to love! Tawa pulao is a popular street food in western parts of India(Mumbai) and its one of the best ways to use up leftover rice in my opinion. Together with green chilies, fresh herbs, vegetables and pav bhaji masala, it makes for one delicious and quick weeknight dinner especially if you have cooked rice ready to go.

As the name suggests, tawa pulao is made on tawa -a flat round pan which is popular in indian cooking for making rotis, shallow frying, making savory cheelas and roasting as well. Indian tawa are heavy and usually made of iron but you can use your cast iron skillet for this recipe. If you have a wide mouthed, heavy iron kadai that will work perfectly as well. We are sort of tossing everything similar to fried rice so a wide & heavy pan and pre prepared ingredients are the key. The idea is to cook on a constant high heat- similar to how we stir fry in asian cooking and a non wide skillet or wok won’t do the job properly.

All you need is leftover rice, some blanched or steamed vegetables and protein for this recipe. My husband said, I added by Delhi touch by adding paneer :), but if you have leftover chicken tandoori or tikka, you can use those as well. You can leave out the protein altogether and make these just with vegetables.

I like to spice up the pulao with pav bhaji masala, however you can use any spice blend that you like – dry tandoori masala (my recipe here), sambar powder or garam masala can be perfectly used. The use of a spices along with a paste of ginger, garlic and green chilies lends a smoky umami flavor to these rice and with creamy, milky soft chunks of paneer they taste super delicious. Cooking on super hot tawa lends the rice slightly crispy, vegetables are charred and the spices get smoky. All and all a super flavorful dish which is perfect for quick family dinners. Serve the pulao with raita, green chutney and achar.

How to make Tawa Pulao?

You will need a heavy tawa. I like using my 12 inch cast iron griddle but you can simply use iron tawa or wide iron kadai (one that’s heavy). Making tawa pulao is very much like making fried rice. You have to work fast once you start so make sure that the ingredients are ready to go. Prepare the blanched vegetables, shallow fry the paneer, keep the chopped onion, garlic, ginger and chilies ready. We will add everything step by step (as outlined in the recipe) and add the rice at the last and stir fry on high heat.High heat is important to make sure that the rice does not turn mushy. Few of the rice grain might break but that’s okay. It is important to start with cold rice so that they do not stick to each other. I start by making a quick masala of onions, tomatoes, ginger garlic and green chillies. Then I sauté the paneer and vegetables for a bit to warm them up before adding the rice and pav bhaji masala and tossing it up all together.

A few things to be kept in mind when you make tawa pulao:-

  • Always use cold rice. You can use leftover rice or if you are cooking fresh, let them cool down completely and refrigerate for at least 1 hour before using.
  • Use a wide and heavy tawa. This ensure that the rice crisp and don’t get mushy. Heavy tawa ensures that heat is constant. I usually avoid non stick pans because they change the texture of rice.
  • Keep the vegetables and all other ingredients ready. These pulao takes about 10-12 minutes start to finish and having everything ready to go makes sure that we get the right texture without overcooking anything. Don’t use raw vegetables except those which cook quickly or can be eaten crisp (like peppers or corn). Blanch the carrots, peas(if using fresh) or green beans if using.
  • Shallow fry the paneer chunks before adding or use them as it is. One good tip is to cut the paneer and vegetables to roughly the same size.
  • You can use leftover chicken tikka or shredded tandoori chicken as well in this recipe. It tastes amazing.

Paneer Tawa Pulao

Popular indian street food style rice pilaf/pulao cooked on a hot skillet or tawa with vegetables, paneer chunks and spiced with pav bhaji masala.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 3 tbsp oil
  • 2 tbsp butter
  • 1 tsp cumin seeds
  • 1/3 cup chopped onion
  • 2-3 green chilies, roughly chopped , adjust to taste
  • 3 garlic cloves, roughly chopped
  • 1 inch fresh ginger, roughly chopped
  • 1.5 cup vegetables (use vegtables that you like, I used blanched carrots & green beans, peas, bell peppers)
  • 5-6 tbsp tomato puree(simply blitz 2 small tomatoes in a processor) or use 1/4 cup store bought tomato puree
  • 1/4 tsp sugar
  • 1/2 cup paneer chunks, shallow fried if you like
  • 1 tbsp pav bhaji masala , adjust to how strong you like the spices
  • 1/2 tsp hot red chili powder , adjust to taste
  • 1 tsp salt
  • 2 cups cooked rice, cold
  • Chopped cilantro

Instructions
 

  • Keep all ingredients ready. Using your mortar and pestle, piund the ginger, garlic and green chilies to a coarse paste.
  • In a heavy bottom cast iron skillet or tawa, on medium high, heat up oil, crackle cumin and add the green chillies, ginger and garlic paste and cook for 30 seconds.
  • Add the onions next and cook for 2-3 minutes till onions begin to brown.
  • Then, add all the chopped vegetables at once and sauté them around till you see them starting to char. On medium high heat it takes about 2-4 mins.
  • Then add the tomato purée & sugar. Cook for about 3 minutes untill ou see oil starting to seperate but dont saute too much.Add the cubed paneer. Add turmeric, red chili and pav bhaji powder as well and cook everything for another 1 to 2 minutes.
  • Add the cold rice, sprinkle salt and stir fry the rice with everything else for 3-4 minutes. Finish with chopped cilantro. Serve.

Notes

  • Always use cold rice. You can use leftover rice or if you are cooking fresh, let them cool down completely and refrigerate for at least 1 hour before using.
  • Use a wide and heavy tawa. This ensure that the rice crisp and don’t get mushy. Heavy tawa ensures that heat is constant. I usually avoid non stick pans because they change the texture of rice.
  • Keep the vegetables and all other ingredients ready. This pulao take about 10-12 minutes start to finish and having everything ready to go makes sure that we get the right texture without overcooking anything. Don’t use raw vegetables except those which cook quickly or can be eaten crisp (like peppers or corn). Blanch the carrots, peas(if using fresh) or green beans if using.
  • Shallow fry the paneer chunks before adding or use them as it is. One good tip is to cut the paneer and vegetables to roughly the same size.
  • You can use leftover chicken tikka or shredded tandoori chicken as well in this recipe. It tastes amazing.
Tried this recipe?Let us know how it was!

Desserts/Baking

Lavender Malai Peda

Malai peda is an Indian sweet made with solidified milk, whole milk, sugar and flavors like cardamom or saffron. Its super creamy and melt in the mouth. The ingredient list for malai peda is simple but traditional method requires long hours of cooking down the milk, scrapping and boiling till the milk solids are separated, which are then sweetened and rolled into small flat discs (peda).

Here in this recipe, I have simplified the process by using milk powder. The paste of milk powder, blanched almond powder and whole milk when cooked for a few minutes turns thick like mawa or khoya and eliminated the traditional long process of turning the milk into mawa. You can flavor these with cardamom but I used a few pinches of lavender and aloud extract for a unique flavor profile.

It does not taste like soap. Pedas have a mild floral hint and they are simply melt in the mouth. Lavender is a strong scent and you need to be careful when using it, for example here I used just 2 pinches of ground food grade lavender for its scent. The combination of lavender and milkiness of peda is simply divine. Food color is totally optional.

Here are a few things to be kept in mind :-

  1. Choose a full fat milk powder. I use Nido brand, its easily available in Indian stores and has 28% milk fat. If your milk powder is tasty, pedas will be tasty.
  2. Use full fat milk. And good quality ghee. When a recipe has few ingredients, the quality of ingredients is even more important.
  3. I use store bought fine ground almond powder by the brand Blue Diamond. However if you are grinding at home, soak the almonds for 4-6 hours and peel the skin. Let the almonds completely dry overnight before grinding them fine. You can use raw cashew powder instead of almonds if you want.
  4. Be careful when using lavender. Depending on the brand you use, it might have a strong or mild scent. The one that I used had a very strong scent so I just used 2 pinches. Also don’t add a lot since these dried flowers are bitter and will spoil your peda. Almond extract pushes the almond flavor and I like to add a drop of pure extract .
  5. Use powdered sugar instead of boora or plain ground sugar. Powdered or confectioners sugar has little corn starch mixed in which makes the texture fudge and smooth.

This is a small batch recipe and makes 8-10 peda of good size (about 30 g each). These peda keep good for 2-3 days in the fridge and you can freeze them for 3 weeks. Let thaw before serving, don’t warm in microwave.

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5 from 1 vote

Lavender Malai Peda

Malai peda is an Indian sweet made with solidified milk, whole milk, ghee, sugar and flavored with lavender. Peda is creamy and melt in the mouth and perfect for festivals.
Prep Time5 mins
Cook Time15 mins
20 mins
Course: Dessert
Cuisine: Indian
Servings: 8 pedas

Ingredients

  • 1.5 tbsp melted ghee
  • 1.5 cup milk powder
  • 3/4 cup whole milk
  • 1/3 cup fine almond powder
  • 1/3 tsp good quality dried lavender flowers, grind to a fine powder in mortar pestle
  • 1 drop pure almond extract
  • 1/2 cup powdered sugar
  • 1 drop purple gel food color ,optional

Instructions

  • In a medium bowl, add the ghee, milk powder, milk and almond powder. Using a spoon or whisk, mix togther till a smooth mix is formed. It will be slightly thick and pourable runny.
  • Pour the mixture in a non stick pan (I use my 10 inch pan) and set it on a low medium stove.
  • Start cooking and stirring. Dont walk away. You will see that mixture will start to become thick. After about 2 minutes it will be pasty and sticky.
  • Keep stirring and scraping the sides till it becomes a thick mass and starts clumping around the spoon. Once that happens, dont stir a lot else pedas will become chewy. When the mixture starts leaving the sides of the pan, its ready. Takes about 4-6 minutes.
  • Take out in a bowl and let cool down slightly.
  • Only when the mixture is cooler to touch(but not cold), add the almond extract, ground lavender and sugar. Using your hands, mix everything together. Add food color(if using) and knead to mix evenly.
  • Divide into 8-10 portions. Smear some ghee on your palms and roll each portion into a smooth ball. Press the ball slightly to flatten it to resemble traditional peda shape. Repeat for all portions.
  • Store in fridge upto 2-3 days. These can be frozen upto 3 weeks, thaw before serving(do not microwave).

Notes

  1. Choose a full fat milk powder. I use Nido brand, its easily available in Indian stores and has 28% milk fat. If your milk powder is tasty, pedas will be tasty.
  2. Use full fat milk. And good quality ghee. When a recipe has few ingredients, the quality of ingredients is even more important.
  3. I use store bought fine ground almond powder by the brand Blue Diamond. However if you are grinding at home, soak the almonds for 4-6 hours and peel the skin. Let the almonds completely dry overnight before grinding them fine. You can use raw cashew powder instead of almonds if you want.
  4. Be careful when using lavender. Depending on the brand you use, it might have a strong or mild scent. The one that I used had a very strong scent so I just used 2-3 pinches. Also don’t add a lot since these dried flowers are bitter and will spoil your peda. Almond extract pushes the almond flavor and I like to add a drop.
  5. Use powdered sugar instead of boora or plain ground sugar. Powdered or confectioners sugar has little corn starch mixed in which makes the texture fudge and smooth.
  6. These peda keep good for 2-3 days in the fridge and you can freeze them for 3 weeks. Let thaw before serving, don’t warm in microwave.
Indian Streetfood/Indo Chines

Paneer Chowmein

Paneer chowmein is spicy stir fried indo chinese style noodles tossed with whole green chillies, colorful peppers and lightly browned paneer batons in a sauce made with soy, ginger and spices. These slippery savory noddles with mix of milky softness of paneer and kick from fresh green chilies are just heavenly.

If you go to Delhi, you will find how paneer strangely finds its way into almost everything! There could not be a better example of how we can create mouthwatering recipes with paneer. There are many indo chinese dishes popular with paneer – from chilli paneer to machurian and these chowmein are lip smackingly good!

I studied at Delhi College of Engineering in the campus located in the outskirts of Delhi. When you live away from main hub, the eateries around the campus become a huge part of your student life. This chowmein was the star dish at this place called Apsara restaurant,strangely so I vividly remember the seating, neon walls, huge wall decals and layout of the place even after more than two decades. It was the coolest place with fun milkshakes, ice creams, chaat, street food and some bomb indo chinese. We thronged it often and paneer chowemin with serious amounts of green chilies was my favorite thing to order.

Any good chowmein needs to have a great sauce, vegetables cut in a certain way and in my opinion, the quality of noodles matters the most. The noodles have to be thick enough to crisp during stir frying but not too doughy. Here are few of my pointers to keep in mind when you make these:-

Type of Noodles:- Go for Chings Hakka Noodles or choose chowmein noodles at the asian or american stores. You can also use ramen noodles but whichever kind you choose, make sure the noodles are neither though thin or thick.You want them to crisp up when stir fried on high heat .

Vegetables – I like to add just colorful bell peppers, but cabbage, carrot sticks would be great too. The way you cut the vegetables for the stir fried noodles make a huge difference, do no cut the vegetables in chunks. Try to thinly slice them lengthwise at an angle. This also makes sure that the vegetables don’t over or under cook. The ultimate thing in this chowmein are whole green chilies, use lots of them and you can slit them too if you want!

Sauce– This sweet sticky sauce with dark soy sauce, sweet chilli sauce, green chilli sauce, honey, maggi hot and sweet and touch of coriander is the soul of this recipe. I always say this and repeating again that indo-chinese food gets its taste from indian condiments, many times substitutes great work but the taste is worth a visit to Indian store.

Other Indo Chinese recipes to try :-

Paneer Chowmein

Paneer chowmein is spicy stir fried indo chinese style noodles tossed with whole green chillies, peppers and soft lightly browned paneer batons in a sauce made with soy, ginger, chilli sauce and spices. These slippery savory noddles with mix of milky softness of paneer and kick from fresh green chilies are just heavenly. 
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Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Chinese, Indian
Servings 4

Ingredients
  

  • 200 g hakka noodles
  • 3 tbsp oil
  • 2 tbsp garlic, finely chopped
  • 1 tbsp fresh ginger, finely chopped
  • 1/3 cup onion, finely chopped
  • 3 scallion, white & green parts chopped separately
  • 4-5 whole Thai bird green chillies,
  • 1/2 cup bell peppers, thinly sliced lengthwise
  • 100 g Paneer, cut into small batons
  • Salt

For the Sauce

  • 1.5 tbsp Chings dark soy sauce
  • 1 tbsp Sweet chilli sauce
  • 1/2 tbsp Chings green chili sauce
  • 1.5 tbsp Maggi Hot & Sweet Sauce
  • 1/2 tbsp honey
  • 1/3 tsp coriander powder
  • 1/2 tsp fresh ground black pepper
  • 1 tsp white vinegar

Instructions
 

  • Add all the sauce ingredients to a bowl and mix well. Set aside.
  • Cook noodles as per package instructions. Drain, massage with little oil and keep ready.
  • In a large wok, add oil and heat up. Add onions, ginger, garilc, scallion white part and green chillies all at once to the wok.Stir fry on high heat for about 2 minutes. Don't brown too much.
  • Next add the peppers and paneer to the wok, sprinkle a pinch of salt and stir fry on high heat just for a couple minutes. We dont want to overcook them but the paneer should brown lightly.
  • Next add the noodles to the wok.Pour over the sauce that we prepared.
  • Using tongs or chopsticks or two forks, toss everything together until the noodles are coated in the sauce and everything is heated through. Let stir fry for about 2 minutes so that the noddles crisp up.
  • Remove from heat and add the green part of scallions. Serve immediately.
Tried this recipe?Let us know how it was!
Desserts/Baking

Masala Chai Icecream

This homemade creamy ice cream tastes just like masala chai. It is super easy, needs 4-5 ingredients and is eggless! You dont need to make a custard or churn it, it comes together fast!

I am not that big a fan of ice creams but that changes when there is caffeine element in there- coffee, matcha, chai, you get the idea.The bitter sweet note added by coffee or tea really really makes ice cream interesting for me.Those are my most favorite ice cream flavors.

This recipe is so simple. You start by brewing some chai in half and half (or whole milk, see recipe), mix it with heavy cream, chai masala, condensed milk and freeze it overnight. Really it barely takes 20 minutes! Once frozen, scoop it out, top with some nuts if you like and enjoy!

Here are a few things to be kept in mind:-

  • You can use decaffeinated black tea leaves if you are worried about the caffeine content in this ice cream.
  • Do not replace the condensed milk with sugar in this recipe, since we are not using a custard base, it won’t be creamy otherwise. Condensed milk makes it smooth and milky.
  • Grind a fresh chai masala for the best taste of spices. I liked to go heavy on sweet spices like cinnamon, cardamom and fennel since its a dessert. You can add spices as per your preference.
  • Let the tea leaves/tea bags brew for atleast 10-15 minutes for a strong nice chai taste.
  • Chill the ice cream base for 2 hours before freezing it. Freeze overnight.
  • You can enjoy the ice cream right away or store it in an airtight container in the freezer for up to two weeks.
  • Jazz up your ice cream by adding nuts, butter scotch chips or caramel.
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Masala Chai Ice Cream

Creamy and delicous eggless ice cream which tastes like a cup of masala chai. Its super easy and tastes luscious!
Prep Time10 mins
Cook Time15 mins
Total Time8 hrs 25 mins
Course: Dessert
Cuisine: Indian
Servings: 4 cups

Ingredients

  • 1.5 cup Half and Half (use whole milk instead, see notes)
  • 1 tsp minced ginger
  • 5 orange pekoe unflavored black tea bags
  • 2 cup heavy cream
  • 1 can (14oz/400g) sweetened condensed milk
  • 1-2 tsp chai masala (recipe below) , adjust quantity as you like

Chai Masala (makes extra)

  • 20 green cardamom
  • 1/2 tbsp fennel seeds
  • 10-12 black peppercorns
  • 2 inch cinnamon stick
  • 1-2 cloves, optional

Instructions

  • Add the half and half to a sauce pan and heat it up on high till you see small bubbles on the side of the pot. Do not let boil. Switch off the stove and add ginger and tea bags to the hot half and half. Let stand and infuse for 15 minutes.
  • Meanwhile, add all the spices listed under chai masala to a spice grinder and grind to a fine powder. You will get extra masala which you can store for your chai.
  • Once the tea bags have infused, pick them up and squeeze using tongs to release all the flavor and liquid. Discard the bags.
  • Strain the the half and half into a large bowl. Add the heavy cream, condensed milk and chai masala to it. Using a whisk mix very well to combine. This concoction is very delicious and hold your self from not drinking it 🙂
  • Once mixed chill the ice cream base for 2 hours. Then, transfer to a glass container, cover with a foil or lid and freeze overnight.
  • Allow to stand on the counter for about 6-8 minutes before scooping. Enjoy!

Notes

 
  • You can use whole milk instead of half and half in this recipe. Use 1 cup milk and 2.5 cups heavy cream in that case. Rest everything remains same. 
  • You can use decaffeinated black tea leaves if you are worried about the caffeine content in this ice cream.
  • Do not replace the condensed milk with sugar in this recipe, since we are not using a custard base, it won’t be creamy otherwise. Condensed milk makes it smooth and milky.
  • Grind a fresh chai masala for the best taste of spices. I liked to go heavy on sweet spices like cinnamon, cardamom and fennel since its a dessert. You can add spices as per your preference.
  • You can use loose tea instead of tea bags. Let the tea leaves/tea bags brew for at least 10-15 minutes for a strong chai taste.
  • Chill the ice cream base for 2 hours before freezing it. Freeze overnight.
  • You can enjoy the ice cream right away or store it in an airtight container in the freezer for up to two weeks.
  • Jazz up your ice cream by adding nuts, butter scotch chips or caramel.
Brunch · Desserts/Baking

Baked Yogurt

With two kids on board, and heat wave on roll, I am always trying to push magic into busy mornings these days with make ahead breakfasts. We have had quite a summer this year and three digit temperatures are rocking our part of the world. Yogurt + fruit breakfasts are our favorite thing at this time of the year.

Just bake the yogurt and it sets overnight in the fridge and next morning add toppings as you wish. Here I did ghee caramelized bananas, chia seeds and walnuts. Kids sprinkle almond granola on theirs. Thick plain yogurt, bit of heavy cream(gives it little dessert like indulgence) and sweetener (I used date syrup, you can use honey) is all you need. its normal for yogurt to release a bit of water so make sure that the hug curd is really thick. A few pinches of green cardamom go well with smokiness of dates syrup.

The tastes faintly reminds me of mishit doi, its a super easy make ahead breakfast for busy mornings.

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Baked Yogurt

Easy baked yogurt sweetend with date syrup and topped with caramalized bananas.
Prep Time10 mins
Cook Time40 mins
Total Time8 hrs 50 mins
Course: Breakfast, Snack
Cuisine: Indian
Servings: 4

Ingredients

  • 1.5 cup whole milk plain yogurt
  • 3 tbsp heavy cream
  • 3-4 tbsp date syrup or honey
  • 1/4 tsp ground green cardamom

Instructions

  • Tie the yogurt in a cheesecloth or muslin bag for about 4-6 hours so that the liquid is strained. You will get about 1 cup of thick hung yogurt.
  • Preheat overn to 250F.
  • Place the hung yogurt with rest of the ingredinets in a large bowl and whisk very well.
  • Transfer to the whisked yogurt to an oven safe dish. Cover the dish using aluminium foil.
  • Place the dish in the preheated oven and bake for about 35 to 40 minutes until the sides are firm and the center is jiggly. You may see liquid seperating on sides, thats normal.
  • Once baked, take out of the oven and let cool to room temperature. Chill for 6-8 hours before serving.
  • Add toppings like granola, fruit, nuts or seeds as desired. You can make individual servings as well by baking in ramekins.
Indian Curry/Stew

Aloo Paneer Ki Sabzi

An easy, homestyle gravy based dish made with paneer and potatoes. The combo of potatoes and paneer is pure love. With rotis or rice and salad, it makes for a delicious weeknight meal. This sabzi uses everyday ingredients from your pantry and is pretty straightforward.

We love paneer, especially my kids and its a great source of vegetarian protein. The popular paneer curries use ton of nuts and cream and while I absolutely love them, those are reserved for special occasions in our home. Everyday curries are fuss free and I make this paneer sabzi every other week.


I love making paneer curries in ghee but you can use mustard or olive or any cooking oil that you normally use. Here I also use a few whole spices but you can just use the powdered spices. Summer tomatoes are great right now and they enhance the taste of sabzi a lot. If you want, you can use crushed canned whole tomatoes as well.

Other paneer recipes to check out.

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Aloo Paneer ki Sabzi

Everyday homestyle paneer and poato curry which pairs well with rice, rotis and salad.
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 4 servings

Ingredients

  • 1 large potato
  • 8 oz paneer
  • 1/4 cup ghee
  • 1 large bayleaf
  • 3 green cardamom cloves
  • 1 tsp cumin seeds
  • 3/4 cup finely chopped onion
  • 1 inch fresh ginger, pounded in mortar pestle
  • 3 fat garlic cloves, pounded in mortar pestle
  • 1.5 cup finely chopped tomatoes
  • 1/2 tsp sugar
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp hot red chilli powder
  • 1 tsp salt (or to taste)
  • 1 tsp kasuri methi, optional
  • 1/2 tsp roasted cumin powder
  • 1 tsp garam masala
  • 2 tbsp chopped cilantro, garnish

Instructions

  • Peel and cut the potato into 6-8 pieces. Keep soaked in water. Cut paneer into triangles or squares, as you wish, do not cut too thick or too thin.
  • Heat ghee on medium heat in a heavy bottom pot. Once nicely warm, add the whole spices. Crackle for 10 seconds and then add the onions.Cook onions till they brown evenly.
  • Add the ginger, garlic and cook for a minute or so till you smell a nice aroma.Then add the powdwered spices – coriander, turmeric, red chilli powder. Cook for 2 minutes in oil until you smell a toasty aroma. If you feel that the spices are getting dry, add a splash of water.
  • Next add the tomatoes,sugar and salt to the potCook for 5-6 minutes till you see oil seperating on the sides and the tomatoes are pulpy. Add the potatoes and mix well. Saute the potatoes for 3-4 minutes with the masala.
  • Add 1 cup hot water, mix.Taste and adjust the salt of the masala and bring it to a slow boil. Once boiling, reduce the stove to medium low and cover the pot. Let cook on medium heat for 6-8 minutes or until the potatoes are 95 percent cooked.
  • Once the potatoes are fork tender, add the paneer, kasuri methi, cumin powder and garam masala. Mix and cover again and let cook for another 5-8 minutes until poatoes are cooked through and the paneer has softened.
  • Let rest for 20 minutes before serving. Serve garnished with chopped cilantro.
Desserts/Baking

Gram/Chickpea Flour Chocolate Banana Bread

This nutritious banana bread is protein rich, fibre rich and is 100 % gluten free. It made with besan/gram/chickpea flour, is aromatic with ghee & green cardamom and has a double dose of chocolate. It is nut free (though you can add nuts), eggless and one bowl. Perfect for breakfast or snack any time of the day.

Banana bread is a favorite in our house and since the kids love sweet breakfast,I make it every other week. There is always a peace of mind when there is banana bread in the fridge especially during weekdays when the morning rush is a real thing!

Chickpea flour or besan is one of the most loved flour in north indian homes, second only to whole wheat flour. It is versatile, and perfect for both sweet and savory dishes. Chickpea flour is high in soluble fiber which makes it nutritious. I make nankhatais with chickpea flour all the time but this was the first time I baked a cake with it. And it was surprising as to how well this loaf came out.

It took me few attempts to get this recipe right. I went through inspiration from the internet but ultimately came up with measurements and swapped ingredients suited to the tastes of my family. The bread isn’t overly sweet and has an amazing texture. As with banana breads, it tastes better the next day.

Now the question ringing in your mind ever since you started reading 🙂 How does it compare to regular banana bread made with all purpose flour? The answer – Quite well! It does taste different, but only slightly. Not bad at all! There is an aftertaste of besan but its very nutty & pleasing. I am a convert! I would pick this wholesome recipe over a regular banana bread made with regular flour especially since the kids often consume it as first meal of the day.The husband who isn’t a big fan of alternative flour baking, LOVED it.

You can easily make this recipe vegan but substituting neutral oil in place of ghee and using plant milk instead of dairy milk. The addition of cardamom and ghee together makes it taste like indian mithai (sweets) and we love it. However good quality vanilla or cinnamon will work great as well. A very doable, make ahead breakfast recipe for next morning while you are making dinner in the evening. It is one bowl and the ingredients are easy to find and few.

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Gram Flour Chocolate Banana Bread

One bowl glutenfree, eggless and double chocolate banana bread made with besan/chickpea flour, cocoa and ghee. It is scented with ground green cardamom, is super moist and tastes better the next morning.
Prep Time20 mins
Cook Time45 mins
1 hr 5 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Indian
Servings: 1 loaf (8 by 5 inch)

Ingredients

  • 450 g mashed bananas , from about 3 large very ripe bananas
  • 90 g raw sugar
  • 1/4 cup melted ghee
  • 1/3 cup whole milk
  • 3/4 tsp cardamom powder
  • 175 g besan(gram flour /chickpea flour) use superfine variety
  • 1/3 cup unsweetened dark cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3-4 tbsp baking chocolate chunks I used 70% dark chocolate chunks or use chocolate chips

Instructions

  • Preheat oven to 350F. I used a 8 inch by 5 inch nonstick loaf pan to bake this bread, since my pan was nonstick I did not need to spray or line it with parchment paper. If you are using a regular loaf pan, line it with parchment paper with bit of an overhang so that the loaf is easy to take out.
  • In a large bowl, add the bananas, raw sugar, ghee and milk. Whisk very well for 2-3 minutes until you all the raw sugar granules have dissolved.
  • Place a sieve on top of the bowl and add besan, cocoa, baking soda and salt. Sift the flour mixture over the wet ingredinets. Do not skip sifting coz besan is usually lumpy and it will make the bread batter lumpy.
  • Add the cardamom powder. If using nuts, add them right now. Using a soft spatula, gently fold and mix everyrhing together until its cocoa color. Dont over mix.
  • Transfer the batter to the loaf pan and smoothen the top using a flat spatula. Scatter chocolate chunks on top.
  • Bake for 44-49 minutes or until a skewer inserted in the center of the loaf comes out clean. I baked mine for 45 minutes. Note that the baking times will differ depending on the size of baking pan as well as oven.
  • Once baked, let the loaf cool in the pan for 10 minutes. Pull out of the pan and transfer to a cooling rack and let cool down completely.
  • Slice using a sharp knife and enjoy. You can store leftovers in fridge for 2 days or freeze upto 3 months.

Notes

  1. You canned chopped walnuts or almonds to the batter. 
  2. Use very ripe and sweet mashed bananas, else your bread wont be as sweet.
  3. Instead of cardamom, you can use cinnamon as well. 
  4. If you are making for kids and arent a fan of dark chocolate, use regular cocoa powder and chocolate chips in the recipe. 
  5. You can make easily make it vegan by substituting neutral oil and plant based milk. 
Desserts/Baking

Pistachio & Matcha Popsicles

These 4 ingredient, super easy popsicles are vegan and so perfect for those sweet craving that we all often get. I discovered how amazing matcha tastes in desserts earlier this year and there is no looking back. This green tea powder with numerous health benefits and unique taste needs to be paired with a creamy element and its rather bitter profile changes to pleasing.

Here I used coconut milk and coconut condensed milk as the creamy base along with roasted pistachios which I hand pound for a better texture in every bite. These popsicles are vegan and gluten-free but if you want to make these with dairy, just use heavy cream and regular condensed milk instead.

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Pistachio- Matcha Popsicles

Easy 4 ingredient, creamy and nutty pospicles made with pistachios and matcha.
Prep Time10 mins
Cook Time10 mins
Total Time8 hrs 20 mins
Course: Dessert
Servings: 6 popsicles

Ingredients

  • 1/2 cup raw pistachios
  • 1.5 tsp matcha powder
  • 14 fl oz (400ml) full fat coconut milk, unsweetened
  • 8 fl oz (230ml) sweetend condensed milk, or to taste

Instructions

  • In a dry pan, toast the pistachios on low heat for about 6-8 minutes. Cool down a bit. Transfer to a large mortar and pestle and hand pound to a coarse powder. Alternatively, you can grind them in a blender.
  • Add rest of the ingredients along with pistachios to a large bowl and using a whisk combine very well until there are no lumps.
  • Pour into pospicles molds and freeze overnight or for atleast 8 hours.
  • Unmold by dipping in warm water and enjoy!

Notes

1)If you want to make these with dairy, just use heavy cream and regular condensed milk instead and you are good to go.
Indian Streetfood/Indo Chines

Singapore Street Noodles

Singapore Street Noodles. Easy noodles stir fried with a good dose of protein (chicken + shrimp+ eggs), vegetables, shallots, garlic, ginger and curry powder in a really hot wok. Spicy, umami, smoky all in one. It’s hard to find anyone who won’t like these delicious noodles (actually rice sticks(or vermicelli), these are our favorite dish to order at PF Chang’s.

The traditional version uses char siu pork(BBQ pork) but I use eggs, chicken & shrimp. You can skip or add any kind of protein your family likes. This is a super weeknight friendly recipe. For the vegetables I use snap peas and red bell pepper, however bean sprouts and bok choy can be used as well. Like any asian or indo chinese recipe, these do need you to prepare the ingredients before hand- chopping the vegetables, preparing the protein, softening the rice sticks etc , I would say about 20-25 minutes worth of preparation, but once you are done, from there these noodles come together in hardly 6-8 minutes.

What makes these noodles unique is the use of curry powder, the taste of the spices along with asian sauces cooked on high heat lends these noodles their signature color and flavor. That said, I don’t stock curry powder, lets just say, it is not one of my favorite things. But that won’t stop me from making these and neither it should stop you. You don’t have to buy a jar of curry powder which, if you are like me will never get used up after this dish. The secret is to make your own curry blend by mixing coriander powder +turmeric + garam masala(easily available spices in an indian pantry, see measurement in the recipe), works beautifully for that traditional flavor!

These noodles are pretty easy to make and can fit restrictive dietary needs very easily as well. Keep the following things in mind when you make these:-

  • Keep all the ingredients ready before you start stir frying the noodles. This includes preparing the sauce, chopping the vegetables and soaking the rice noodles. This is super important and makes your work flow so easy!
  • Stir fry on high heat. The right smokiness and taste only comes when the spices hit the hot wok.
  • Use a larger wok than you think. If you don’t have a wok, use a wide large 12 inch pan. That way the noodles will not get soggy and will crisp up nicely.
  • Don’t skimp on the oil. Noodles need oil to not get sticky and when the oil quantity is right, they get that charred taste instead of tasting boiled.
  • Since rice noodles are very delicate and thin, you want to keep those textures going forward, hence cut the chicken into small strips, no one wants to bite into a chunk of protein. Use fork to break the soft scrambled eggs into small pieces or make a thin omelette and use kitchen shears to cut it into small strips. Use medium size shrimp, or cut then into small bites if you have jumbo or extra large at home.
  • You can use wheat tempeh strips or tofu in this recipe to make it vegan friendly.
  • Use coconut aminos or tamari instead of soy sauce to make it gluten free friendly.

Other Noodle Recipes that you can check out on the blog

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Singapore Street Noodles

Rice vermecelli stir fried with chicken, shrimp, eggs and vegetables and a curry spices flavored sauce. Can be easily made glutenfree or vegan.
Prep Time25 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian
Servings: 4 servings

Ingredients

For the Sauce

  • 1.5 tbsp light soy sauce
  • 1/2 tbsp dark soy sauce
  • 2 tbsp shaoxing wine (chinese cooking wine, if you dont want to use alcohol, simply use chicken broth)
  • 1 tsp garam masala ,see notes (1)
  • 1/2 tsp coriander powder ,see notes (1)
  • 1/4 tsp turmeric powder ,see notes (1)
  • 1.5 tsp sugar
  • 1/2 tsp salt

For the Noodles

  • 200 g rice sticks(vermecelli), I use Dynasty Brand
  • 5 tbsp cooking oil, divided
  • 2 large eggs, whisked with a pinch of salt
  • 1, 6oz chicken thigh, cut into thin strips
  • 10-12 shrimp, tail on, cleaned & deveined
  • 1 shallot, finely chopped
  • 5 garlic cloves, finely chopped
  • 1 inch ginger, finely chopped
  • 1 Thai bird green chillies, finely chopped skip or adjust quantity to tolerance, see notes(2)
  • 12-15 snap peas
  • 1/2 red bell pepper, thinly sliced
  • Chopped cilantro, chopped scallion green parts, Lime wedges to serve

Instructions

  • Add all the sauce ingredients to a bowl and mix well. Set aside.
  • Add the rice sticks to a large bowl and cover with enough hot water. Soak for 5-8 minutes Once they are soft, drain using a colander and keep ready. TIP – Once the rice noodles are soft, use kitchen scissors to cut the noodles short, makes tossing and eating easy.
  • In a large wok, add 1 tbsp of oil and heat up. Add the whisked eggs and scramble the eggs untill they are soft cooked. Remove on a plate. Using a fork, break the egg into small pieces.
  • Add 1 tbsp of oil next, add the chicken to the wok. Sprinkle salt and pepper and stir fry the chicken on high heat until cooked through. Remove the chicken and all the drippings on the same plate as the eggs.
  • Next add another tbsp of oil and add the shrimp, sprinkle pinch of salt. Stir fry the shrimp for a couple minutes until they are opaque and turn orange. Remove on the same plate as the eggs & chicken.
  • Make sure that the wok is screaming hot. It will go fast from here. Add the remaining 2 tbsp oil to the wok.
  • Add shallots, ginger, garilc and green chillies all at once to the wok.Stir fry on high heat for about 2-3 minutes. Don't brown too much.
  • Next add the snap peas and bell pepper to the wok, sprinkle a pinch of salt and stir fry the vegetables on higt heat just for a couple minutes. We dont want to overcook them.
  • Next add the rice noodles to the wok along with shrimp, chicken and eggs. Pour over the sauce that we prepared.
  • Using tongs or chopsticks or two forks, toss everything together until the noodles and the protein are well coated in the sauce and everything is heated through. This part is a little messy since these noodles do not seperate easily but work your way through.
  • Remove from heat and add the cilantro and scallions. Serve immediately with lime wedges.

Notes

  1. If you stock curry powder at home, use 1.5 – 2tsp curry powder instead of garam masala, coriander and turmeric. If using medium or hot curry powder, skip the green chilli. 
  2. Even a single thai bird chili makes these hot, if you want to make these mild, skip it. 
  3. Season with a pinch of salt every step of the way. It helps so much with the taste of the final dish. 
  4. Keep all the ingredients ready before you start stir frying the noodles. This includes preparing the sauce, chopping the vegetables and soaking the rice noodles. This is super important and makes your work flow so easy!
  5. Stir fry on high heat. The right smokiness and taste only comes when the spices hit the hot wok.
  6. Use a larger wok than you think. If you don’t have a wok, use a wide large 12 inch pan. That way the noodles will not get soggy and will crisp up nicely.
  7. Don’t skimp on the oil. Noodles need oil to not get sticky and when the oil quantity is right, they get that charred taste instead of tasting boiled.
  8. Since rice noodles are very delicate and thin, you want to keep those textures going forward, hence cut the chicken into small strips, no one wants to bite into a chunk of protein. Use fork to break the soft scrambled eggs into small pieces or make a thin omelette and use kitchen shears to cut it into small strips. Use medium size shrimp, or cut then into small bites if you have jumbo or extra large at home.
  9. You can use wheat tempeh strips or tofu in this recipe to make it vegan friendly.
  10. Use coconut aminos or tamari instead of soy sauce to make it gluten free friendly.
Rice Dishes

Kale and Paneer Pulao

A healthy, fragrant and easy paneer(indian cheese) and kale pulao that is perfect for lunchboxes and quick meals.It tastes great a room temperature and keeps well for 2-3 days without changing its taste.Serve it on its own with salad, papad and raita or combine with tikkis or kebabs.

Paneer is an excellent source of protein for vegetarians and in this recipe I combine it with blanched kale – another powerhouse of nutrition. The combination of dark leafy greens, ghee crisped paneer, buttery rice and aroma of spices in each bite makes this pulao irresistible. You can add vegetables like peas, spinach or greens beans instead of kale if you wish. If you want to make it vegetarian, use tofu or any plant protein in place of paneer and skip the yogurt (finish with a little lime juice instead).

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Kale & Paneer Pulao

A nutritious, fragrant and easy pilaf made with ghee crisped paneer and leafy kale.
Prep Time15 mins
Cook Time25 mins
Course: Main Course
Cuisine: Indian
Servings: 4

Ingredients

  • 1 bunch kale (5-6 stalks)
  • 7 oz paneer, cut into cubes or triangles
  • 2 tbsp ghee
  • 1/4 cup cooking olive oil
  • 1 inch cinnamon stick
  • 4 green cardamom
  • 2 shallot, thinly sliced (or 1/3 cup sliced red onions)
  • 1 tbsp ginger garlic paste
  • 1 tsp tumeric powder
  • 1 tsp red chili powder
  • 1/2 tsp garam masala
  • 2 tbsp full fat plain yogurt ,beaten
  • 1 tsp salt
  • 1 cup basmati rice washed and soaked for 20 minutes
  • 1.5 cup water (or as needed for your rice brand)

Instructions

  • Blanch the Kale Leaves – Discard the stems of the kale and wash the leafs thorougly 2-3 times in water. Next, add the leaves to a boiling pot of water and let cook for 5 minutes. Immediately add the kale to ice water. Let cook completely. Once cooled, chop into bite size. Keep ready.
  • Prepare the Paneer -Add ghee to a cooking pot or shallow pan and on low heat, crisp up the paneer on both sides. Transfer to a plate.
  • To the remaining ghee, add the cooking oil and let heat up.
  • To the warm oil, add the whole spices and let crackle. Add the sliced shallots next and brown lightly for 3-4 minutes.
  • Add the ginger garlic paste and brown for 30-40 seconds on low medium stove.
  • Add the powdered spices next alomg with yogurt and saute continously for a minute or so else the yogurt will curdle. Let cook for couple minutes till you see oil seperating on seeds. Add the chopped kale next and saute everything for a minute or so.
  • Add the soaked rice, salt and paneer to the masala along with water. Mix well and taste the once, the water should taste salty else rice wont be flavorful.
  • Bring the water to a boil, cover the pot and let cook on slow heat till the water is absorbed. Takes about 10-15 minutes.
  • Switch off the stove, dont open the lid immediately. Let the rice pot sit undisturbed for 20 minutes.
  • Gently fluff the pulao and serve.

Notes

  1. You can add vegetables like peas, spinach or greens beans instead of kale if you wish.
  2. If you want to make it vegetarian, use tofu or any plant protein in place of paneer and skip the yogurt (finish with a little lime juice instead).