Author: The HomeChef

A food enthusiast. Focus on cooking inspired through Indian cuisine and contemporary style.
Mains, Side dish

Egg Masala Curry

The HomeChef

This is a tasty, delicious dish which goes very well with rice, roti or dosa.

Things you need (Serves 2):
1. Eggs – 4 nos
2. Onion – 1 big
3. Tomato – 1 big
4. Bayleaf- 1
5. Curry leaves – 1 spring
6. Chilli powder- 1 tsp
8. Coriander powder – 1 tblsp
9. Turmeric powder – 1/2 tsp
10. Salt to taste

To grind:
1. Ginger and garlic – little
2. Few peppercorns
3. Jeera (cumin seeds) – 1/4 tsp
4. Fennel seeds – 1/4 tsp
5. Cardamom – 1

For the method, please watch the video

 

Mains

Bread Pizza

The HomeChef

Hungry for an easy, tasty snack in 10 mins. Yes that’s all it takes to make this yummy and delicious pizza.
Bread Pizza
Things you need:
1. Bread slices – 2
2.Tomato sauce/Mint chutney – 1 tblsp for each slice
3.Corn kernels- 3tblsp
4.Red Capsicum chopped – 3 tblsp
5.Mozarella cheese- 1/4 cup
6.Basil leaves – few
Method:
1. Take a slice of bread and spread the sauce/chutney. Optionally you can butter the slice prior to this.
2.Place all the toppings listed on the bread with the cheese over the top.
3. Place the slices in a preheated oven 165° C for around 7 mins or till the cheese melts.
4. Cut the slice into halves and enjoy the bread pizza hot.
Feel free to change the toppings to your liking.

Starters

Creamy Pumpkin soup

The HomeChef

This is a very tasty and simple soup which I like to have for a light lunch along with bread. It has a very inviting orange colour and nicely flavoured.

A bit of history: The pumpkin soup has its origins from the country Haiti. It was first made as part of their celebration of Haitian Independence from the French Colonists in 1804. It is their symbol of unity during times of adversity.

The recipe below is not the original version as pumpkin soup has evolved into different variations based on ingredients used. Hope you like this simple version and enjoy!

Things you need:

1. Pumpkin cut into medium cubes (Any variety, I used Kent)- 2 cups
2. Onion – 1
3. Cumin seeds – 1 tsp
4. Turmeric powder – 1/2 tsp
5. Coriander powder – 1 tsp
6. Oil/butter – 2 tblsp
7. Cream – 1 tblsp (Optional)

Please watch the video for the method.

Mains, Side dish

Paneer tikka masala

The HomeChef

 

Things you need:

  1. For the marinade:
    1. Paneer -3/4 cup. If making at home, milk 1.5 litres and half a lemon.
    2. Onions: 1/2 cup
    3. Green capsicum: one half
    4. Ginger garlic paste: 1 tblsp
    5. Tandoori masala: 1 tblsp
    6. Yogurt: 1 tblsp
    7. Salt
  2. Butter/oil: 3 tblsp
  3. Bay leaf:1
  4. Cardamom pod: 1
  5. To grind into paste:
    1. Tomato: 1 big
    2. Onion: 1 no
    3. Cashewnuts: 8 nos
  6. Fresh coriander/kastoori methi – to garnish
  7. Chilli powder (I used Kashmiri chilli) : 1 tsp
  8. Fresh cream (Optional) : 1 tblsp

Method:

  1. How to make homemade paneer: Boil 1.5 litres of full cream milk and add the juice of half a lemon and continue boiling till the milk completely curdles. Strain the water out of the paneer and squeeze out any excess water using any sieve cloth. Optionally add salt and pepper to the mass. Make it into a block and place heavy weight to compress it down and leave it compressed for ~20 mins. Remove the pressed paneer and refrigerate for 30 mins. Then cut into cubes. Fresh paneer is ready to use.
  2. Marination: Cut into cubes onion and capsicum and add the cut paneer. Combine yogurt, tandoori masala, ginger garlic paste to them.
  3. Pan fry the marinade to turn it slightly brown/cooked with little oil and keep it separately.
  4. Gravy Preparation:
    1. Grind together tomato, onion and cashew nuts into a paste. Pour little oil/butter and add cardamom, bay leaf and ginger garlic paste. Saute for a minute to remove the raw smell.
    2. Add the ground paste and saute for around 4 mins to bring it into a mass.
    3. Then add chilli powder, coriander/kastoori methi and mix for a further 1 min along with required salt.
    4. Add 1.5 cups of water to the mixture which forms the gravy and simmer for 1-2 mins.
5. The final step: Add the pan fried mixture to the gravy and combine for 1 min.
6. Optionally pour a tablespoon of fresh cream on top.
7. Delicious and creamy paneer tikka masala is ready to be served with any roti/naan. Enjoy!!!