Grilled French Beans

 

How about grilled French beans? I make this cheesy French beans with a tomato chutney and lots and lots of cheese…sounds yumm?

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

This recipe of grilled French beans is super delicious. The beans retain their crunch and are complemented by the chutney and cheese. Perfect as a side dish though, I make it into a meal by adding in some garlic bread.

A cheesy wintery treat that is enjoyed by everyone!

GRILLED FRENCH BEANS                   Serves 3 to 4

Ingredients:

French beans – 250g

Extra virgin olive oil - 2 tsp

Salt - to taste

FOR THE TOMATO CHUTNEY

Tomato (chopped finely) – 4 medium

Onion (chopped) – 1small

Sugar – ½ tsp

Garlic (chopped finely) – ½ tsp

Dried oregano – ½ tsp

Red chili flakes – ½ tsp

Cumin powder – ½ tsp

Pepper powder – ¼ tsp

Salt – to taste

Butter – ½ tblsp

Extra virgin olive oil – 1 tblsp

FOR THE CHEESY TOPPING

Fresh cream – 1 ½  tblsp

Processed cheese (grated) – ¼ cup

Garlic powder – ¼ tsp

Mozzarella (grated) – ¼ cup

Method:

1.    Wash, string and trim the beans. Pour boiling hot water over them and soak for 3 to 5 mins. Drain and sprinkle salt and some extra virgin olive oil. Give them a rub and keep aside.

2.    FOR THE TOMATO CHUTNEY: Heat the oil and butter. Add in the chopped onion and garlic. Sauté till the raw smell goes away. Add in the tomato and season with salt. Mix well, cover abd cook on low heat for 5 mins.

3.    After 5 mins, add in the spices, mix well and cover for another 5 mins. Check after the time is up. Add in ½ tsp of sugar and mix well. Turn off the heat and let it cool down.

4.    FOR THE CHEESY TOPPING: Mix all the ingredients except Mozzarella and keep aside.

5.    TO ASSEMBLE THE DISH: Grease a baking dish with olive oil. Add in half of the chutney and spread it out. Mix the remainder of the chutney with the beans.

6.    Arrange the beans in the dish. Pour the cheesy topping over the beans. Top it with the Mozzarella.

7.    Grill in a preheated oven at 200 °C for as long as it takes to melt the cheese and get a light colour on it.

8.    Serve hot with garlic bread.

© Rinki’s Kitchen

Potato fingers with cornflakes

What do you do when there is hardly anything in the pantry and you have to cook up a snack? I make potato fingers with cornflakes. I call it an emergency snack recipe… actually!

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

This super crispy potato cornflakes fingers is enjoyed by everyone. The best part about this recipe is that you can use any flavouring you want and add in any extra ingredients of your choice. It is so simple that you can make it on any day.

Click the link below for the video:

POTATO FINGERS WITH CORNFLAKES              Makes about 15

Ingredients:

Potatoes – 7 to 8 medium sized

Cornflakes – about 2 cups

Cashewnuts(toasted and chopped) – ¼ cup
Garlic powder - 1/2 tsp 

Red chilli flakes – as per taste

Black salt – as per taste

Plain flour – 3 to 4 tblsp

Oil – for deep frying

Method:

1.    Boil or steam the potatoes till just done. Best cooked in the microwave for 5 mins on high or til done.

2.    Peel and mash the potatoes. Add in the cashew nuts, chilli and salt. Mix well. Divide into equal sized balls.

3.    Shape into fingers. Toss in dry flour. Use the remaining flour to make slurry.

4.    Crush the cornflakes. Dip the flour coated fingers in slurry and then coat them with the cornflakes.

5.    Deep fry in moderately hot oil till golden and crunchy on the outside.

6.    Serve hot with a sauce or chutney of your choice.

© Rinki’s Kitchen

Flaky Indian Puri with Spinach Recipe...parat wali palak ki puri

This flaky Indian puri with spinach recipe is a celebration of the winter season and its produce. I have many fond childhood memories associated with the recipe 😊

My Nani would make the best parat wali palak ki puri during winters and this is actually her recipe.

How to use spinach leaves to make flaky palak puri? I have shared a detailed step by step recipe that you will be able to follow easily and get the perfect result.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Click the link below for the recipe:

FLAKY INDIAN PURI WITH SPINACH                     Makes about 16

Ingredients

Spinach – 600g

Plain flour/Maida – 2 ½ cups

Nutmeg – 1

Salt – to taste

Vegetable oil – for deep frying + 2 tblsp

Method:

1.    Wash and clean the spinach. Trim the leaves and reserve the stalk to use in soup or dal.

2.    Steam the leaves briefly till wilted. Put them in a bowl with chilled water to stop the cooking process. Once cooled, remove from water, squeeze lightly to remove excess water. Keep aside.

3.    To the flour, grate in about a pinch of nutmeg. Season with salt. Mix well. Add 2 tblsp of oil and mix it thoroughly into the flour.

4.    Add the cooked spinach leaves into the flour and mix them with the flour. Take your time. Make sure there are no lumps of spinach leaves. The dough will start to come together.

5.    Use water as required to knead a soft smooth dough. Cover and keep aside to rest for 15 to 20 mins.

6.    Knead lightly and divide the dough into small balls. Use a little oil to help with the rolling.

7.    Fry the puris in hot oil till they puff up. Drain on absorbent paper.

8.    Serve the puris hot with dum aloo or any vegetable of your choice.

© Rinki’s Kitchen

Chicken Curry with pumpkin !

How about a somewhat “different” chicken curry?

This recipe was developed by me to cater to the something different philosophy. I had a slice of pumpkin lying in the fridge and was about to cook a chicken curry. So, the pumpkin went into the gravy and my Chicken Curry with pumpkin was born.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Over the years, this curry has been served to my folks endless times… Everytime a hit!

This chicken curry with pumpkin seeds cleverly disguises the pumpkin added to it…making it so delicious that everyone enjoys having it. The kids never know that there is pumpkin in it!

Why don’t you try it out?

Click the link below for the video:

CHICKEN CURRY WITH PUMPKIN                         Serves 4 to 6

Ingredients:

Chicken (boneless breast pieces) – 500g

FOR THE MARINATE

Salt – ½ tsp

Lime juice – from ½ lime

Coriander powder – 1 tsp

Garam masala powder – ½ tsp

Kashmiri red chili powder – ¾ tsp

Garlic (grated) – ¾ tsp

Ginger (grated) – ¾ tsp

Sliced onion – 2 medium

Slit green chillies – as per taste

Grated pumpkin – 1/3 cup

Pumpkin seeds(toasted) – 2 tblsp

Tomato paste – ½ cup

Turmeric powder – ½ tsp

Kasuri methi – a large pinch

Garam masala powder – a large pinch

Mint leaves – a handful

Vegetable oil – 2 tblsp

Salt – to taste

Ghee – 1 tsp

Method:

1.    Wash and cut the chicken into smaller pieces. Add in the ingredients FOR THE MARINATE. Mix well and leave aside for half an hour.

2.    Dry grind the pumpkin seeds. Add 1/3 cup water and run the mixer to get a smooth paste. Keep aside.

3.    Heat the oil in a pan. Fry the onions till they are browned. Add in the chillies and pumpkin. Add in a pinch of salt and turmeric powder. Cook till the pumpkin has softened.

4.    Add in the chicken and cook stirring continuously on medium heat for 2 to 3 mins. Crush and add the Kasuri methi. Cook briefly. Add in the tomato paste and cook till oil starts separating. Cover and cook for 2 mins on low heat.

5.    Pour in the pumpkin seed paste. Mix well and bring to a simmer. Add in water as required for the gravy. Check and adjust the seasoning. Mix again. Cover and cook till the chicken is done.

6.    Tear up the mint leaves and add to the pan. Sprinkle the garam masala powder and drizzle a tsp of ghee. Turn off the heat. Mix well.

7.    Garnish with a sprig of mint and some toasted pumpkin seeds. Serve the curry hot with steamed rice.

© Rinki’s Kitchen

Paneer Butter Masala ... low fat recipe!

If you are wondering how to make paneer butter masala low fat (recipe) then, this is the recipe for you!

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

My recipe is light and allows you to enjoy it guilt free. Restaurant style paneer butter masala move over it’s the day of the home style paneer makhni.

Try the recipe, it’s really simple, tastes great and actually you will be able to taste the ingredients without the over powering butter and cream. Yes it is also paneer butter masala with no cream.

It may not be the vegetarian version of butter chicken but it is definitely the vegetarian alternative to butter chicken!

Click the link below for the video:

PANEER BUTTER MASALA                           Serves  4

Ingredients:

Paneer/Cottage cheese – 250g

For the GRAVY:

Tomatoes (roughly chopped) – 400g or 4 large

Onions(sliced) – 1 medium

Green chilies – as per taste

Cashew nuts – 8 to 10

Ginger garlic paste – 1 tsp

Coriander powder – 1 ½ tsp

Cumin powder – ¾ tsp

Kashmiri red chili powder – ¾ tsp

Salt – to taste

Sugar – about 1 tsp

Bay leaf – 1

Cinnamon stick – 1 long

Vegetable oil – 1 tblsp

 

For the FINISHING

Butter – 1 ½ tblsp

Vegetable oil – ½ tblsp

Milk – ¼ cup

Kashmiri red chili powder – ¼  tsp

Garam masala powder – ½ tsp

Kasuri Methi/Dried fenugreek leaves – a large pinch

Yogurt/Curd – 2 tblsp

Method:

1.    Cut the paneer into 1” cubes and keep aside.

2.    For the GRAVY: Heat the oil in a pan. Temper with the bay leaf and cinnamon. Add in the onion and fry briefly. Add in the ginger garlic paste followed by the dry spices, sugar and salt. Mix well and add in the tomato, green chili and cashew nuts. Coat the tomato pieces with the spices and cook for a minute. Lower the heat, cover and cook till the tomatoes are done. (give it a stir from time to time) Once the tomato chutney has cooled down, remove the bay leaf and the cinnamon, grind it to a fine paste by adding a little water. Pass the paste through a sieve to remove any lumps. Keep aside.

3.    For the FINISHING: Heat a pan and add in the oil and butter. Once the butter melts, add in the chili powder. Mix well and pour in the smooth tomato gravy. Bring to a boil and add in the paneer pieces. Check and adjust the seasoning. Cook for 2 to 3 mins on low heat. Add in the milk and bring to a boil. Turn off the heat. Sprinkle the garam masala powder and Kasuri methi. Mix well gently.

4.    Garnish with some beaten yogurt and a sprinkling of kasuri methi powder. Serve hot with lachcha paratha, naan or rice.

© Rinki’s Kitchen