PALAK PANEER (cottage cheese) – Indian Dish

For all the Non- Indians in love with Indian food, I wanted to share one of my favorite vegetarian dishes!

INGREDIENTS:

  • 900 grams Spinach
  • 200 grams Paneer (cottage cheese)
  • 2-3 Green chilies
  • 8-10 cloves Garlic chopped
  • 3 tablespoons Oil
  • 1/2 teaspoon Cumin seeds
  • 1 tablespoon Lemon juice
  • 2-3 tablespoons Fresh cream
  • Salt to taste

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PROCEDURE:

  • Wash spinach thoroughly. Blanch in salted boiling water for two minutes
  • Transfer in chilled water. Take out the excess water. Blend into a fine paste along with green chilies
  • Cut the paneer into one inch by one inch by half inch pieces. Heat oil in a pan
  • Add cumin seeds. When they begin to change color, add garlic and sauté for a minute. Add the spinach puree and stir
  • When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice
  • Add fresh cream
  • Serve hot with rice or naan

I hope you try it!

-Kisses

theraotown

GREEK LEMON CHICKEN & POTATOES

Dinners at my household are tedious. My husband and I watch countless videos at least 2-3 times a week for dinner ideas.  The below recipe is the one I recently found online and I made this last night. It was so yummy that I had to share it!

Ingredients:

2 pound chicken thighs bone-in, skin-on

1 russet potato, cut in quarters

1/2 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 tsp dried rosemary

1 rounded tablespoon dried oregano

Pinch of cayenne

4-5 cloves of garlic, finely minced

1/2 cup fresh lemon juice

1/2 cup olive oil

1/3 cup chicken broth for the pan, plus a splash to deglaze after roasting

IMG_4189 Procedure:

Mix all the ingredients (except the broth) in a large bowl and allow it to marinade for a couple of hours.

Then place the chicken skin side up and the potatoes on the pan and pour the rest of the marinade ingredients on the chicken and potatoes.

Now pour the chicken broth in the pan too.

Roast at 425 for about 45 minutes, or until the chicken is well browned and cooked through.

After that, take the chicken pieces out and broil the potatoes for a couple of minutes for crustiness.

Once that is done, deglaze the pan and strain in contents, which can be used a gravy.

The dish is now ready to serve. Enjoy!

-Kisses

theraotown

ONION PAKORA!

It’s been raining for 2 days and all I crave for is hot coffee and fried food! This is an awesome Indian snack which I do not make regularly, mainly because it’s fried, but some days are an exception.

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Ingredients:

3 medium size Onions, finely sliced

1/2 cup Gram Flour

1/4 cup Rice Flour

1/2 teaspoon Red Chili Powder

A pinch of Baking Soda

2 tablespoons finely chopped Cilantro Leaves

Oil, for deep frying

Salt to taste

Procedure:

  • Take the sliced onions in a large bowl
  • Add gram flour, rice flour, red chili powder, baking soda, coriander leaves and salt
  • Mix well using spoon and keep aside for 10 minutes (do not add water)
  • Heat oil in a deep pan over medium flame. Take small portions of the mixture by hand and gently drop 3-4 small fritters into the oil and deep-fry until they turn golden brown in color – keep stirring occasionally in between so that they cook evenly and keep the flame to medium
  • Take them out using slotted spoon and drain excess oil. Place them on paper towel in a plate to absorb excess oil

ENJOY!

-Kisses

theraotown

GARLIC SPAGHETTI!

This is one of the easiest Italian dishes. Spaghetti with garlic and olive oil. I can eat this every day if given a choice!

INGREDIENTS

  • Pasta
  • Garlic
  • Olive Oil
  • A pinch of chili flakes
  • Parsley, and parmesan to liven things up

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INSTRUCTIONS

To start the dish, take sliced garlic and a high-quality extra virgin olive oil and add to a cold pan, warmed over medium heat. The goal here is not to brown the garlic while softening the actual cloves. At the same time that the garlic and oil go onto the stove, add the pasta into salted, boiling water. As the sauce cooks, the pasta cooks as well.

After about 5 minutes, the garlic will start to sizzle but not brown. At this stage, add the chili flakes, stir for 30 seconds, and then add a cup of starchy pasta water, which helps it stick to the strands of pasta.

Once the pasta finishes cooking, transfer it straight to the saucepan. Toss everything together with cheese and parsley and the dish is ready!

Give it a try, I’m sure you’ll love it!

-Kisses

theraotown

Breakfast for Dinner!

Deciding what to eat for dinner has been a constant struggle in my household. Breakfast for dinner can always be a good idea! These 2 are my favorite recipes for dinner.

EGGS BENEDICT with HOLLANDAISE SAUCE

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INGREDIENTS

  • Eggs for poaching
  • Biscuits
  • Turkey
  • Hollandaise sauce (below)

INSTRUCTIONS

Bring the water to a gentle simmer. Drop the eggs in the pot, cover, and remove from heat. Let eggs stand and poach for about 3-4 minutes. Once the eggs are done remove them from water using slotted spoon and place on a paper towel to soak up excess water. Drizzle with hollandaise and serve.

HOLLANDAISE SAUCE

INGREDIENTS

  • 2 egg yolks
  • 2 teaspoons water
  • 5-6 tablespoons cold butter, cubed
  • 2½ teaspoons lemon juice
  • Salt and pepper to taste

INSTRUCTIONS

Place the egg yolks and water into a bowl and whisk together. Place bowl over double boiler and continue to whisk until egg yolks have slightly thickened and become lighter in color. While whisking constantly, begin adding cubes of butter. Be careful not to scramble the eggs. After all the butter has been added, the sauce should be pale yellow and quite thick, but still smooth enough to drizzle off the end of the whisk. Add the lemon juice and whisk together, then salt and pepper.

 EGG MUFFINS

muffineditedINGREDIENTS

  • 5-6 eggs (egg whites for healthier option)
  • tater tots
  • a little milk
  • grated cheddar cheese
  • peppers, diced small
  • diced turkey
  • salt and pepper to taste

Bake the tater tots for 10 mins at 400 degrees. After removing the tater tots from the oven, lower oven temperature to 350 degrees. Sprinkle your toppings over each cup. Pour your egg mixture in each tin. Bake at 350 degrees for about 20 minutes, or until the egg is cooked. To remove from the pan use a fork to pop them out.

Hope you give it a try!

-Kisses

theraotown

Bowl of Goodness!

The winter winds in Chicago can be “Chilling” and getting out of the house can sometimes be a less than pleasant experience for me.  Luckily last Saturday was a “good day”, most of the snow had melted away, though still COLD!

Well, I recently moved from Arizona to Chicago…and all I can say is I am handling the Chicago winters extremely well!

OK, back to the point, my husband and I decided to have a lunch date in Chicago downtown. Back in Arizona I had a favorite Chinese place and since the move I haven’t yet found “the one” Chinese food place yet.

We came across this Chinese restaurant “Topwok”, and decided to give it a try. The place had a nice ambiance and it was pretty packed too. The service was great and the food was authentic.

The portion size was huge, which meant I could take it home and eat it again! (YAY) :).  I may have found my new favorite Chinese place though still not as good as the one in AZ.

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My photography skills may not do justice to this, but the food was good!

Let me know what is your favorite kind of food?

-Kisses

theraotown