Chaulia paneer

Indian cuisine is well known for offering a wide range of vegetarian dishes for its massive population that relies purely on meat free diet. An array of lentils and beans, an abundance of seasonal vegetables and paneer along with a wide selection of herbs and spices form the backbone of Indian vegetarian cuisine.  

Indian cottage cheese or paneer is fresh cheese that can be easily made at home and requires no aging. It has a mild taste and  and soaks up the flavor of the spices its cooked in. It holds up well to frying and grilling and so is a great choice for curries and BBQ. This versatile ingredients is used to make a wide array of dishes ranging from starters to main dish to dessert. A fave among all you can find it in restaurant meals, home cooked food and street food.

Chaulia paneer is very similar to matar paneer. Just use chaulia (green chickpeas) instead of peas. Fried cubes of paneer and chaulia are simmered in an onion, tomato, ginger and garlic based gravy spiced with cumin, cloves, cinnamon and green chilies. So shallow fry paneer cubes till lightly golden and keep aside. Make the gravy and add chaulia. Add the fried paneer and simmer for a bit to allow the flavors to blend in. Do not overcook the paneer as it gets rubbery. Serve with cumin rice or roti.
You might have access to fresh green chaulia. In Canada, I can only find the frozen variety. So this recipe is based on using the frozen ones. Cooking times may vary if using the fresh chaulia. 

Ingredients: (serves 4-5)
400 gms paneer
2 cups frozen chaulia (green chickpeas)
1 medium red onion, chopped fine
2-3 cloves garlic, minced
2 inches ginger, grated
2-3 green chilies, chopped fine
2 large tomatoes, pureed
2 tsp tomato paste
1 tbsp vegetable oil
1/2 tsp cumin seeds
4-5 cloves
Small piece cinnamon 

1/3 tsp turmeric powder
1 tsp coriander powder
Salt to taste
Deghi mirch (cayanne pepper) to taste
Oil for frying
1/2 tsp Garam masala
Handful fresh coriander for garnish

1. Remove any excess moisture from the paneer using a paper towel and then cut into bite sized cubes. These need to be fried lightly till the edges turn golden. You can use one of the following two methods for this. The baking method works well when making a large quantity for a crowd.  
2. Frying method for paneer - Heat a few tablespoons of oil in a non stick pan over medium heat. Shallow fry the cubed paneer in batches till lightly golden on all sides. this should only take 2-3 minutes. Remove from heat onto a paper towel to remove excess oil. 
3. Baking method for paneer - Preheat the oven to 350 F. Prepare a baking sheet by lining with foil sprayed with some oil to prevent the paneer from sticking. Brush the paneer cubes with some oil in all sides and place them on the baking sheet in a single layer. Place in the hot oven and bake for 10-15 minutes, turning once in between. Do keep an eye as paneer can overcook quickly. Remove from oven and place in a bowl of warm water till you make your gravy. Drain and squeeze out excess water before adding it to the gravy. 
4. Prepare the gravy - Heat 2 tbsp oil in a pressure cooker/pan over medium heat. Add the cumin seeds and let them roast for 5 seconds. Coarsely pound cloves and cinnamon in mortar and pestle, and add it to the pan. Add chopped onions and fry till they turn pink. Add minced garlic, ginger and green chilies and lower the heat a bit. Continue cooking till onions turns golden brown. 
5. Add the tomato puree, tomato paste, sugar, salt and all the powdered spices to the pan. Mix well and bring to a boil. Reduce the heat to medium low and continue cooking the tomatoes and spices till you see some oil leaving the sides of the pan. 
6. Pressure cooker method - Add the frozen chaulia and 3/4 cup of water. Pressure cook on high till  contents reach a boiling point or the steam escapes (till the first whistle). Simmer and cook for 5-7 minutes(or continue cooking on high for 2-3 whistles). Remove from heat and allow the pressure to drop by itself. Continue recipe from point 8.
7. Pan method - Add the frozen chaulia and 1 cup of water. Bring to a rolling boil. Simmer covered for 15 - 20 minutes till chaulia is tender. You may add more water if it gets too dry. 
8. Add the fried paneer cubes and mix to coat all the pieces with the sauce. Cook on medium high till paneer absorbs the sauce flavor. Adjust consistency by adding water or boiling off excess to reach the desired Remove from heat, stir in garam masala and sprinkle fresh minced coriander. serve with roti, paratha or rice.  

Chocolate chip pancakes

A big stack of soft fluffy pancakes, served with berries, dusted with powdered sugar or chocolate, drizzled with sweet earthy maple syrup - a drool worthy breakfast to start an awesome weekend. Pancakes are flat cakes made from a batter of flour, eggs and milk with a leavening agent such as baking powder to make them thick and fluffy. As a variation to the basic pancake recipe, this one here is made with buttermilk and are also eggless.

These buttermilk pancakes are egg free, super soft, fluffy and taste awesome.  A definite breakfast winner for kids and adults alike and for those with egg allergies. This recipe for egg free buttermilk pancakes makes about 8 pancakes. If you don't have buttermilk then make your own by combining a cup of milk with a tablespoon of lemon juice. Let stand until slightly thickened, at least 5 min. The recipe calls for separately mixing all dry ingredients together and wet ingredients together and then combining the two. It is important not to over mix the batter in order to make fluffy pancakes. Some lumps are fine, the batter should be a little lumpy.
Ingredients: 
1 cup all-purpose flour
1 tsp sugar (optional)
1 tsp baking powder
1/2 tsp baking soda
Pinch salt
1 cup buttermilk (or 1 cup milk plus 1 tbsp lemon juice)
1 tbsp melted butter
1/2 tsp pure vanilla extract
Butter/vegetable oil for cooking pancakes

1. In a small bowl, combine flour, sugar, baking powder, baking soda and salt to get the dry mixture.
2. In another bowl, whisk together buttermilk, butter and vanilla extract to make the wet mixture. 
3. Add dry mix to wet mix and whisk until just moistened. Do not over mix, a bit lumpy is fine.
4. Heat a nonstick pan over medium heat. Add butter or oil to the skillet and spread it around the pan with a pastry brush.
5. Drop a small ladle full of pancake batter into the pan.
6. Cook until surface of the pancake has some bubbles, takes about 1-2 minutes. Flip carefully and cook for another minute or two till underside is golden. 
7. Transfer to a serving platter and serve warm with desired toppings.

For making chocolate chip eggless buttermilk pancakes: 

Basic buttermilk pancake recipe

1/2 to 3/4 cup semi-sweet/bitter-sweet chocolate chips

Follow the basic recipe till step 3. Mix chocolate chips into the batter. Continue cooking as above. Serve dusted with grated chocolate and drizzled with maple syrup. 

Make it wholesome - Substitute whole wheat flour for all-purpose flour.  If batter is thick, add more milk a tablespoon at a time, until it reaches a pouring consistency.
Spice it up – Stir 1/2 to 1 tsp of different spices into the flour before adding wet ingredients, to create a flavor variation. Choose from cinnamon, nutmeg, ground ginger, green cardamom powder.

Assorted topping ideas for pancakes - butter, maple syrup, dusting of confectioners' sugar, honey, jams and preserves, whipped cream, chocolate syrup and chocolate chips, berries, fresh fruit (berries), cooked fruit such as apples, peaches and pears.

Blueberry Pancakes

A big stack of soft fluffy pancakes, served with berries, dusted with powdered sugar or chocolate, drizzled with sweet earthy maple syrup - a drool worthy breakfast to start an awesome weekend. Pancakes are flat cakes made from a batter of flour, eggs and milk with a leavening agent such as baking powder to make them thick and fluffy. As a variation to the basic recipe, the eggless buttermilk pancake recipe can be found here. 
Basic pancakes 
This basic recipe for pancakes makes about 8 pancakes. The trick to making pancakes is to mix all dry ingredients together and wet ingredients together and then combine the two. It is important not to over mix the batter in order to make fluffy pancakes. Some lumps are fine, the batter should be a little lumpy.  
Ingredients: 
1 cup all-purpose flour
1 tsp sugar (optional)
11/2 tsp baking powder
Pinch salt
1 to 11/4 cup milk
1 tbsp unsalted butter, melted
1 large egg
1/2 tsp pure vanilla extract
Butter/vegetable oil for cooking pancakes

1. In a small bowl, combine flour, sugar, baking powder, and salt to get the dry mixture.
2. In another bowl, whisk together milk, butter, vanilla extract and egg to make the wet mixture. 
3. Add dry mix to wet mix and whisk until just moistened. Do not over mix, a bit lumpy is fine.
4. Heat a nonstick pan over medium heat. Add butter or oil to the skillet and spread it around the pan with a pastry brush.
5. Drop a small ladle full of pancake batter into the pan.
6. Cook until surface of the pancake has some bubbles, takes about 1-2 minutes. Flip carefully and cook for another minute or two till underside is golden. 
7. Transfer to a serving platter and serve warm with desired toppings.

For making blueberry pancakes: 

Basic pancake recipe

1 cup blueberries 

Follow the basic recipe till step 5. Sprinkle a few blueberries on the pancake. Continue cooking as above. Serve drizzled with maple syrup. 

Make it wholesome - Substitute whole wheat flour for all-purpose flour. Add a tbsp of ground flaxseed to the dry mix. If batter is thick, add more milk a tablespoon at a time, until it reaches a pouring consistency.
Spice it up – Stir 1/2 to 1 tsp of different spices into the flour before adding wet ingredients, to create a flavor variation. Choose from cinnamon, nutmeg, ground ginger, green cardamom powder.

Assorted topping ideas for pancakes - butter, maple syrup, dusting of confectioners' sugar, honey, jams and preserves, whipped cream, chocolate syrup and chocolate chips, berries, fresh fruit (berries), cooked fruit such as apples, peaches and pears.

Savory Crepes

A crêpe is a very thin pancake, usually made from wheat flour. These French street-food staples are easy to make and can be served with a variety of fillings both sweet and savory. Classic crêpes are made with a wet mixture of flour, eggs, milk and salt. A small amount of this thin batter is gently cooked in a butter greased pan till it turns lightly golden.
Breakfast and dessert crêpes are commonly filled with sweet fillings such as fruit, syrup, chocolate, whipped cream. The lunch ones can be more hearty and savory and stuffed with meats, cheese, eggs, veggies. Crêpes are a great way to turn left overs into a delicious meal. Use a different flour to make the shell for a taste variation - whole wheat, buckwheat, etc.
Here are some filling ideas for your savory crêpes.

Other savory filling ideas for crepes

1. Ham, mushroom & leeks in bechemel sauce with sharp cheddar cheese
2. Spinach, ham/bacon and mushroom in bechamel sauce
3. Leeks, apple, sausage and aged cheddar cheese 
4. Spinach, artichoke hearts and brie 
5. Spinach with bacon and hollandaise sauce 
6. Green onion Parmesan with ricotta 
7. Smoked salmon and ricotta
8. Eggs, ham and Swiss cheese with herbs - Spread a slice of ham on the crepe, top with a few shavings of swiss cheese, add a generous helping of scrambled eggs and finish with a sprinkle of fresh herbs of your choice (parsley, rosemary, basil)

Crepes stuffed with ham, mushroom & leeks in bechemel sauce with sharp cheddar cheese
Ingredients: makes 8
For the crepes
1 cup flour
1 egg
1 tbsp butter
3/4 cup milk
3/4 cup water

For the filling
Slices of cooked ham
1 tbsp butter
1 tbsp olive oil
1 lb white mushrooms chopped

1 tbsp flour
1/2 cup milk (warm)
1 clove garlic
Pinch nutmeg
Salt and freshly cracked black pepper
1 cup grated sharp cheddar cheese

1. Make the filling: Melt the butter over medium heat in a saucepan, add olive oil and grated garlic. Stir till pink. Increase heat to high and add mushrooms and mix. Cook undisturbed for 2-3 minutes till lightly brown. Turn over and continue cooking for another minute. Reduce heat to medium. Sprinkle flour on the mixture and stir with a whisk and cook for 1 minute over medium heat, whisking constantly to make a roux. Add the milk and nutmeg, stirring constantly with a whisk. Bring to a boil (all the time keeping medium-high heat). When the consistency of the sauce becomes thick and creamy remove from the heat and season with salt and pepper. Add 1/2 cup grated cheese and mix. Keep aside to cool.
2. Make the crepe shells: Mix all the ingredients for crepes and whisk to get a lump free thin batter. Bring a lightly greased non-stick skillet to medium heat. Pour 3-4 tbsp of batter onto the pan and rotate the pan around so that there is an even coating on the bottom . Try not to run batter up the sides as this can over crisp the edges. Turn the crepe over after 30-40 seconds. It should be lightly browned on both sides. 
3. Assemble the crepes: Lay crepes flat on a dry surface. Place a 1 or 2 slices of ham on each crepe. Evenly distribute the mushroom and leek mixture between the crepes. Add more grated cheese if desired. Garnish with chopped fresh coriander. Fold each crepe and plate them with a green salad. Serve warm.

Sweet Crepes

Cinnamon apple crepes with chocolate drizzle

A crêpe is a very thin pancake, usually made from wheat flour. These French street-food staples are easy to make and can be served with a variety of fillings both sweet and savory. Classic crêpes are made with a wet mixture of flour, eggs, milk and salt. A small amount of this thin batter is gently cooked in a butter greased pan till it turns lightly golden.
Breakfast and dessert crêpes are commonly filled with sweet fillings such as fruit, syrup, chocolate, whipped cream. The lunch ones can be more hearty and savory and stuffed with meats, cheese, eggs, veggies. Crêpes are a great way to turn left overs into a delicious meal. Use a different flour to make the shell for a taste variation - whole wheat, buckwheat, etc.
Here are some filling ideas for your sweet crêpes.

Other filling ideas for sweet crepe

1. Cinnamon apple crêpes with chocolate drizzle
2. Chocolate spread (Nutella) with raspberries 
3. Fresh whipped cream with blueberries 
4. Maple syrup and walnuts 
5. Chocolate drizzle, hazelnuts and banana slices
6. Strawberry, rhubarb and Mascarpone cheese 
7. Peaches with whipped cream

Cinnamon apple crepes with chocolate drizzle

Cinnamon apple crepes with chocolate drizzle
Ingredients: makes 8
For the crepes
1 cup flour
1 egg
1 tbsp butter
3/4 cup milk
3/4 cup water

For the filling
1 apple, cored and diced

2 tsp sugar
1/3 tsp cornstarch
1/3 tsp cinnamon
1/2 tsp lemon juice

1. Make the apple filling: Combine sugar, cornstarch and cinnamon with 1/4 cup of water and stir to dissolve. Add apples and lemon juice and bring to boil. Reduce to medium heat and cover. Cook until the apples have softened and liquid has thickened, about 3-5 minutes. Remove from heat and cool while you prepare the crepe shells.
2. Make the crepe shells: Mix all the ingredients for crepes and whisk to get a lump free thin batter. Bring a lightly greased non-stick skillet to medium heat. Pour 3-4 tbsp of batter onto the pan and rotate the pan around so that there is an even coating on the bottom . Try not to run batter up the sides as this can over crisp the edges. Turn the crepe over after 30-40 seconds. It should be lightly browned on both sides. 
3. Lay crepes flat on a dry surface. Evenly distribute the apple mixture between the crepes. Fold each crepe
4. Plate your crepes and drizzle them with chocolate syrup. Serve warm. Optionally, serve with a dollop of lightly sweetened whipped cream or dust with powdered sugar.

Spaghetti squash lasagna

Its pumpkin and squash season and so I had to make these awesome tasting boats. This recipe uses spaghetti squash and has all of your favorite lasagna flavors without all of the carbs.

These lasagna style boats takes the basic components of lasagna - the spaghetti sauce and cheese and stuffs them into the squash, which essentially replaces the spaghetti pasta. Once roasted the spaghetti squash can be fluffed up to long strands, just like the spaghetti pasta. Replacing the pasta with the squash helps cut carbs in half, boost the fiber content, and packs lots of vegetables into each serving.

For stuffing, make your choice of pasta sauce - choose from vegetable, chicken, turkey. I made these using ground chicken. You can also use your choice of cheese. I used feta, as that is our family fave. Choose from Parmesan, mozzarella, sharp cheddar, ricotta or Romano.
If you can find small sized squash then each half will be a good portion size per person. Otherwise 2 squashes can serve 4-6 persons generously.

Ingredients:

For the roasted squash

2 small spaghetti squash, cut in half and seeded

1 tbsp oil

Salt and pepper to taste

Feta cheese 

Fresh basil, chopped

For the tomato sauce/meat sauce (recipe here)

Choose your option of spaghetti sauce from the basic tomato, meat or vegetable sauce. 

1. Roasting the squash:  Preheat oven to 400 F. Brush the inner flesh of the spaghetti squash with oil and season with salt and pepper. Place, cut side down, on lightly greased baking sheet. Roast for about 30 - 40 min until flesh is easily pierced. 
2. Make the spaghetti sauce: While the squash is roasting, prepare your choice of spaghetti sauce. (recipe here)
3. Cooking the lasagna boats: Using a fork, gently scrape and fluff up some of the inside of each spaghetti squash half. Divide the sauce between them and top with cheese. Bake at 400 F for 10-15 minutes till flavors blend. Then broil until the cheese has melted, about 2-3 minutes. 
4. Serve hot garnished with fresh basil.

Variations: 

1. Use ground beef, Italian sausage, ground chicken or ground turkey in your meat sauce.
2. Use your choice of cheese (Parmesan, mozzarella, sharp cheddar or Romano) instead of feta cheese. 
3. Instead of making the sauce from scratch, use your favorite marinara or other tomato sauce.
4. Instead of stuffing the squash shells, bake it casserole-style in a baking dish. Layer cooked spaghetti squash strands with the pasta sauce and cheese. Continue building the layers, ending with cheese. Bake until bubbly.

Kali Mirch Paneer Tikka

Tikkas are a big part of Indian food culture. Small marinated bites of chicken, fish, paneer and veggies are cooked in a charcoal tandoor, occasionally basted with butter till the edges get charred and a wonderful rustic smoky flavor seeps all through.

Tikkas are served as starters with drinks or as an accompaniment to the meal with raw red onion rings, salad greens, mint chutney, hot dipping sauce and even small bites of naan. Give hot tikkas a drizzle of lime juice and a sprinkle of chaat masala (a mix of spices with mango powder, cumin, black salt) for an exquisite flavor. 

There are many flavorful tikka recipes to suit every taste bud. Kali mirch paneer tikka is simple and quick to make. The coarse texture of peppercorns infuse a gentle heat to the succulent paneer pieces and red and green peppers add to the smoky charred flavor.     

Kali mirch paneer tikka

Ingredients: (Serves 4)
400 gms paneer (Indian cottage cheese)
Green and red pepper chunks
1 inch piece of ginger
2 cloves garlic
1 tsp cornflour
1 tsp black peppercorns
1/3 tsp ajwain
1/4 tsp garam masala powder
1/4 cup hung yogurt (see below)
Salt to taste
Melted butter OR oil for basting (optional)

1. Cut the paneer into large chunks.
2. In a mortar and pestle add the black and white peppercorns grind coarsely & set aside. Grate (or grind in the mortar and pestle) garlic and ginger into a fine paste. 
3. Place the hung yogurt in a large bowl and add ginger, garlic paste and ground peppercorns. Season with salt, and add garam masala, corn starch and palm crushed ajwain. Mix to make a smooth paste. 
4. Marinate the paneer cubes in this marinade for 2 hours. If using wooden skewers make sure to soak them first. Thread the marinated paneer on to the skewers along with red and green pepper chunks. 
5. Preheat the grill. 
6. Place the skewers on greased hot grill for 3-4 minutes. Baste with oil or melted butter, turn the skewers and cook for a few more minutes till done. Sprinkle with lime juice and chaat masala (completely optional as they taste great as is).
7. Serve hot with onion slices and lemon wedges. 

How to make hung yogurt
Place a sieve lined with cheese cloth over a bowl. Put 2 cups of plain yogurt (yields 1 1/2 cups of hung yogurt) on the cheese cloth, cover and place in the refrigerator overnight (minimum 4-5 hours). All the water from the yogurt will filter out into the bowl leaving a thick creamy hung yogurt.

Haryali paneer tikka

Tikkas are a big part of Indian food culture. Small marinated bites of chicken, fish, paneer and veggies are cooked in a charcoal tandoor, occasionally basted with butter till the edges get charred and a wonderful rustic smoky flavor seeps all through.
Tikkas are served as starters with drinks or as an accompaniment to the meal with raw red onion rings, salad greens, mint chutney, hot dipping sauce and even small bites of naan. Give hot tikkas a drizzle of lime juice and a sprinkle of chaat masala (a mix of spices with mango powder, cumin, black salt) for an exquisite flavor.
There are many flavorful tikka recipes to suit every taste bud. Hara bhara paneer tikka or haryali paneer tikka is made with an array of herbs and spices and tastes fresh and herbaceous. I use hung yogurt as the base for the marinade. You can also use sour cream if you wish. Grid the green marinade fine using as little water as possible.

Hara bhara paneer tikka
Ingredients: (Serves 4)
400 gm paneer (Indian cottage cheese)
2 tsp hung yogurt (See below)
1 tsp corn starch
Melted butter for basting (optional)
Marinade
1 inch piece of ginger
2 cloves garlic
2 green chilies
Handful coriander
Handful mint
Salt to taste
1/3 tsp roasted cumin powder
1/2 tsp red chili flakes
2 tsp lime juice
1 tbsp olive oil

1. Cut the paneer into large chunks.
2. Place all ingredients under marinade and grind them together into a thick paste using very little water. Almost like making a green chutney.
3. Place the marinade in a large bowl and add hung yogurt and corn starch. Mix to make a smooth paste. 
4. Marinate the paneer cubes in this marinade for 2 hours. If using wooden skewers make sure to soak them first. 
5. Preheat the grill. 
6. Place the skewers on the hot grill for 3-4 minutes. Baste with oil or melted butter, turn the skewers and cook for a few more minutes till done. Sprinkle with lime juice and chaat masala (completely optional as they taste great as is).
7. Serve hot with onion slices and lemon wedges. 

How to make hung yogurt

Place a sieve lined with cheese cloth over a bowl. Put 2 cups of plain yogurt (yields 1 1/2 cups of hung yogurt) on the cheese cloth, cover and place in the refrigerator overnight (minimum 4-5 hours). All the water from the yogurt will filter out into the bowl leaving a thick creamy hung yogurt.

Palak Paneer

Fried cottage cheese in curried spinach - two ways

Palak paneer (spinach with cottage cheese) is a rustic dish and an old favorite of Punjab (North India).  This hearty dish is delish and abundant in flavor and nutrients. Leafy greens and paneer both are used extensively in North Indian kitchens and there are many recipes calling for these ingredients.

The five rivers flowing through Punjab make the land fertile, rich and suitable for earthy vegetables such as spinach (palak), fenugreek (methi), rapini (sarson). Being a rich farmland, dairy forms an essential part of everyday meal be it in the form of buttermilk, ghee or paneer. India being primarily vegetarian, its cuisine has developed interesting meat substitutes and paneer perfectly fits the bill. Having a mellow taste and a spongy texture paneer partners well with vegetables, pulses and grains.

Lightly fried cubes of paneer (Indian cottage cheese) and pureed spinach are simmered in an onion tomato gravy till flavors blend in. Palak paneer goes well with roti, paratha, naan and jeera rice with a side of raw onion rings and crisp green chilies. A vegan variation would be to substitute tofu for paneer. Use firm tofu for this purpose which can withstand the frying and simmering process.

I make palak paneer in two different ways. One the more traditional recipe and the other a stir fried version which is much healthier and less calorie dense. Its not as creamy as the other version but taste awesome for those quick meals. So call it the shortcut method. Make sure to try them both. Here are the two versions.  

Palak paneer (boiled version)

Ingredients:

2 lbs spinach (about 2 bunches spinach)
1 lb paneer, cubed
1-2 tbsp olive oil
1/2 tsp cumin seeds
2-3 cloves garlic, grated
1 inch ginger, grated
1 large red onion, chopped fine
1 large tomato, pureed
2/3 tsp salt
3-4 green chilies, chopped
1/4 tsp turmeric
1 tsp coriander powder
Red chili powder to taste (optional)
Vegetable oil for frying

1. Wash and drain spinach. I usually boil it in a pressure cooker. Place the spinach leaves in a pressure cooker along with chopped green chilies, grated ginger and salt. Pressure cook for 3-5 minutes. Remove from heat, cool. Puree boiled spinach coarsely, keep aside.
2. Heat vegetable oil in a pan on medium and fry the cubed paneer till lightly golden on all sides. Keep aside.
3. Heat olive oil in a separate pan and add cumin seeds. Let roast for a few seconds before adding onion. Saute on medium high for a minute. Add ginger and garlic and saute till everything turns golden.
4. Add the tomato puree and cook on high for a minute. Add pureed spinach and fried paneer along with all the dry spices. 
5. Bring to boil. At this point you might want to cook this concoction covered as there will be a lot of splattering. Simmer and cook for 5-7 minutes till all the flavors blend in. Taste and add more salt if needed. 
6. Serve hot topped with a dollop of butter with roti. 

Palak paneer - shortcut method (chopped version) 

Ingredients: 

2 lbs spinach (about 2 bunches spinach)
1 lb paneer, cubed
1-2 tbsp olive oil
1/2 tsp cumin seeds
2-3 cloves garlic, grated
1 inch ginger, grated
2/3 tsp salt
3-4 green chilies, chopped
1/4 tsp turmeric
1 tsp coriander powder
Red chili powder to taste (optional)

1. Wash, drain and chop spinach fine. Keep aside.
2. Heat oil in a pan, add cumin seeds and let them roast for a few seconds. Add grated ginger and garlic and saute for 4-5 seconds. 
3. Add the chopped spinach and paneer and the rest of the ingredients. Mix well and cover. Simmer and cook for 7-10 minutes, stirring occasionally till done. 
4. Serve hot with roti.

Matar Paneer

Indian cuisine is well known for offering a wide range of vegetarian dishes for its massive population that relies purely on meat free diet. An array of lentils and beans, an abundance of seasonal vegetables and paneer along with a wide selection of herbs and spices form the backbone of Indian vegetarian cuisine.  

Indian cottage cheese or paneer is fresh cheese that can be easily made at home and requires no aging. It has a mild taste and  and soaks up the flavor of the spices its cooked in. It holds up well to frying and grilling and so is a great choice for curries and BBQ. This versatile ingredients is used to make a wide array of dishes ranging from starters to main dish to dessert. A fave among all you can find it in restaurant meals, home cooked food and street food.

Matar paneer is a tomato based peas and paneer curry from North India. Fried cubes of paneer and peas are simmered in an onion, tomato, ginger and garlic based gravy spiced with cumin, cloves, cinnamon and green chilies. So shallow fry paneer cubes till lightly golden and keep aside. Make the gravy and add frozen peas. Add the fried paneer and simmer for a bit to allow the flavors to blend in. Do not overcook the paneer as it gets rubbery. Serve with cumin rice or roti. 

Ingredients: (serves 4-5)
400 gms paneer
2 cups frozen peas
1 medium red onion, chopped fine
2-3 cloves garlic, minced
2 inches ginger, grated
2-3 green chilies, chopped fine
3 large tomatoes, pureed
2 tsp tomato paste
1 tbsp vegetable oil
1/2 tsp cumin seeds
4-5 cloves
Small piece cinnamon 

1/3 tsp turmeric powder
1 tsp coriander powder
Salt to taste
1/2 tsp sugar
Deghi mirch (cayanne pepper) to taste
Oil for frying
1/2 tsp Garam masala
Handful fresh coriander for garnish

1. Remove any excess moisture from the paneer using a paper towel and then cut into bite sized cubes. These need to be fried lightly till the edges turn golden. You can use one of the following two methods for this. The baking method works well when making a large quantity for a crowd.  
2. Frying method for paneer - Heat a few tablespoons of oil in a non stick pan over medium heat. Shallow fry the cubed paneer in batches till lightly golden on all sides. this should only take 2-3 minutes. Remove from heat onto a paper towel to remove excess oil. 
3. Baking method for paneer - Preheat the oven to 350 F. Prepare a baking sheet by lining with foil sprayed with some oil to prevent the paneer from sticking. Brush the paneer cubes with some oil in all sides and place them on the baking sheet in a single layer. Place in the hot oven and bake for 10-15 minutes, turning once in between. Do keep an eye as paneer can overcook quickly. Remove from oven and place in a bowl of warm water till you make your gravy. Drain and squeeze out excess water before adding it to the gravy. 
4. Prepare the gravy - Heat 2 tbsp oil in a heavy bottomed pan over medium heat. Add the cumin seeds and let them roast for 5 seconds. Coarsely pound cloves and cinnamon in mortar and pestle, and add it to the pan. Add chopped onions and fry till they turn pink. Add minced garlic, ginger and green chilies and lower the heat a bit. Continue cooking till onions turns golden brown. 
5. Add the tomato puree, tomato paste, sugar, salt and all the powdered spices to the pan. Mix well and bring to a boil. Reduce the heat to medium low and continue cooking the tomatoes and spices till you see some oil leaving the sides of the pan. Add the frozen peas and 3/4 cup of water, bring to a rolling boil. Add the fried paneer cubes and mix to coat all the pieces with the sauce. Simmer covered for 8-10 minutes. Remove from heat, stir in garam masala and sprinkle fresh minced coriander. serve with roti, paratha or rice.  

Grilled sweet potato wedges

Sweet potato is not just a plain old potato with extra flavor. It is one of nature's abundant sources of beta carotene having a superior ability to raise our vitamin A levels. With anti-oxidant and anti-inflammatory properties, one large steamed sweet potato is less than 100 calories, very versatile and delicious in all shapes and forms- wedges to discs to cubes.

These grilled wedges make for an excellent side dish alongside grilled salmon or chicken. Sweet and soft on the inside, charred and crunchy on the outside – what’s not to love here?  And I love that all components for dinner can be cooked outside and there is practically no clean-up to do in the kitchen.

Cooking these cannot be more simple. Peel and cut into thin wedges. Coat with olive oil, salt, pepper and dry mint and place on the hot grill. When cooked, sprinkle with lime juice to balance the sweetness with some acidity and paprika if desired. Finger-licking good. We love the combination of mint and lime juice, but you can give this recipe a try using any spice-herb combination you like. Use parsley instead of mint, thyme will be awesome too, and if you would like to enhance the sweetness then ditch the lime and sprinkle some cinnamon for an added hint of sweetness.

Ingredients:
4 sweet potatoes
2-3 tbsp olive oil
Salt to taste
Freshly ground black pepper
1 tsp dry mint (palm crushed)
Fresh lime to serve
Paprika to serve (optional)

1. Peel the potatoes and slice them into thin wedges. Coat generously with olive oil.
2. Heat the grill to medium high.
3. Just before putting them on the grill, season liberally with salt and pepper and mint. 
4. Place them directly over the direct heat and grill till well- marked, about 2-3 minutes on each side.
5. Now move them to a cooler part of the grill to finish cooking the potatoes through by indirect heat. Cook covered, turning mid-way till soft and tender from the inside. this can take 15-20 minutes (or more) based on the thickness of the wedges.
6. Remove from grill, sprinkle with lime juice and paprika and serve hot. 
7. If its too cold to cook outside, use your oven. Preheat oven to 400°F. Bake till tender on the inside and crisp golden on the outside, about 30 minutes. 

Grilled Potato wedges

Crisp crunchy exterior with soft fluffy insides, flavored with spice mixture of your liking and a little char from the grill. These perfectly seasoned grilled potato fries/wedges are one of my favorite sides to serve with any BBQ dish. They are quick and delish and pair wonderfully with most meats coming off the grill.
Cooking potato wedges can be done in one of two ways:
-- Scrub the skin clean and cut the potatoes into eight wedges. Brush with olive oil, season generously and cook directly over the fire till crisp and golden.
-- Or par cook the potatoes (either boil or microwave) till three quarters done, season and brush with oil, then grill till crisp and golden. Partially cooking the potatoes prior to grilling may seem like extra work but it cuts down the grilling time considerably. The potatoes are almost cooked and only need to be seared on direct heat to create the crisp golden brown crust. Grilled this way they taste almost like french fries, only a lot less calorie dense. I like to do the initial cooking in the microwave as there is less chance of over cooking the potatoes. Make sure to drain them well before coating them in oil and herbs and seasoning. Don't be too stingy with the fat as it helps keep moisture inside the potatoes and prevents the flesh from sticking to the grill. I always keep the skin on, but that is a personal choice and peeling them is always an option. In the recipe below are the herbs and spices I like to use. I have not specified the quantity of each ingredient as it can vary based on personal choice. You can make a spice mix of your liking and flavor the potatoes with that. Just oil, salt and pepper are enough to make them taste great.
Cooked either way these awesome wedges come out lip smacking good.

Ingredients:
4 large russet potatoes
Olive oil for brushing
Salt to taste
Freshly cracked black pepper
Paprika
Garlic powder (omit this if making for Vrat)
Roasted cumin powder
Oregano

1. Scrub the potatoes using a brush to remove any dirt from the skin. Cut each potato into 8-10 wedges. 
2. Method 1- Brush them with oil and season with all the herbs and spices. Place them over the hot grill till brown and crisp on all sides. This might take 2-3 minutes per side. Then move them away to the cool part of the grill so that they can cook all the way through on the inside. Cover and cook till done, about 10-15 minutes. Serve hot.
3. Method 2- Place the wedges in a microwave safe flat container in a single layer, filled with a quarter inch of water. Microwave on high till they are tender but not fully cooked. This might take about 7-10 minutes depending on the power of your microwave. Drain well. Toss in oil and spice mixture. Place the potatoes on medium hot grill and cook till crisp and golden. Serve hot. 
4. If its too cold to cook outside, use your oven. Preheat oven to 375°F. Drizzle wedges with olive oil and season with all the herbs and spices. Place them on a prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender on the inside and golden on the inside. 
5. Enjoy all this goodness alongside a burger, a nice steak, BBQ chicken or just as is.
6. As a flavor variation use a different spice herb blend. Here are a few examples. Garlic powder, Italian seasoning and Parmesan cheese. Black pepper, oregano and lemon juice. Lime juice, thyme and cayenne pepper.   

Salmon Pâté

Its a breeze to whip up this creamy mix. Most likely you will have all these ingredients in your pantry. Salmon pate can be made with fresh poached salmon, canned salmon or even smoked salmon. Each tastes a bit different from the other. Garnish with your choice of topping and serve with crackers. I love adding chopped pistachios for their crunch. I also love the capers and parsley and onion combo - gives a crunchy garlicky taste.

• Great served as a dip or a starter. 
• Spread it on toast with some alfalfa sprouts and rings of red onion for an awesome sandwich.
• Perfect for those summer picnics.

Ingredients:
1 cup cooked salmon, flaked
4 tbsp cream cheese, softened
2 tbsp finely chopped fresh dill
1-2 tsp lime juice
Freshly cracked black pepper
1 tsp hot sauce (optional)
Salt to taste
Crackers, for serving
To garnish (choose one or more)
Pistachios/sunflower seeds
Capers
Red onion
Parsley

1. If you are using fresh salmon then make sure its boneless and skinless. You can bake or poach the fish till cooked through. Cool and flake with fork. 
2. If using canned salmon then drain out and squeeze all the liquid, remove all the small bones. Then flake with fork. 
3. In a large bowl, add all the ingredients. Mix to combine well. 
4. Line a small serving bowl or dish with plastic wrap and spoon in the pate, pressing down firmly and smoothing the top. Cover and chill until somewhat firm, about an hour.
5. To serve, unmold salmon onto a platter so that rounded side faces up; remove and discard plastic wrap. Garnish with your choice of topping and serve with crackers. I love the nuts as they add texture. I also love the capers and parsley and onion combo - gives a crunchy garlicky taste. 

Bacon maple burger

We have been indulging in a series of delicious burgers inspired by the flavors of different cuisines. The lamb burgers inspired by Greek flavors, Thai chicken burger, meatball sub with Italian roots, Harissa chicken burgers (Moroccan condiments), Mexican burger complete with all the fix ins and many more. Last week my daughter asked me, why haven't we had a Canadian burger yet? as in you live in Canada so ??? Hmmm...So here is an ode to a few ingredients that are unique to Canada, in a burger.
This unique and awesome burger recipe is easy and eh! so Canadian - a subtle hint of maple in the chicken patty, crisp Canadian back bacon, few shavings of Quebec's treasured Oka cheese and a drizzle of super delish maple Dijon sauce.

Maple bacon chicken burger
To serve:
4 burger buns
4 Chicken patties (recipe below)
4 Canadian back bacon slices
Few shavings of Oka
Maple Dijon sauce (recipe below)
Tomato slices and onion rings
Lettuce leaves
Pickled jalapeno rings(optional)
Fries on the side

1. Chicken patty-Mix all the following ingredients together and shape into 4 patties.1 lb mince chicken, 2-3 cloves garlic finely minced, 1 bunch green onion finely chopped , 1 tsp real maple syrup, 1/4 tsp dry rosemary, salt and pepper to taste. Refrigerate for 15 minutes and then grill till cooked through.
2. Cook bacon till crisp. I have used regular bacon instead of back bacon as I had this one at hand. But I highly recommend using the Canadian back bacon if you can find it in your grocery store. 
3. Maple-Dijon Sauce-Whisk together 1 tbsp mayonnaise, 1 tbsp Greek yogurt, 1 tbsp mustard (old fashioned grainy), 1 tbsp real maple syrup, 1 tsp hot sauce (Tabasco, Sriracha). Keep aside (refrigerate) till ready to serve.
4. Place the grilled chicken patty on the bun and top with lettuce, tomato and onion rings.
5. Place a crisply cooked strip of bacon and top it with shavings of Oka cheese.
6. Drizzle maple Dijon sauce on top and close the burger with the top bun. 
7. Serve with hot crisp fries and your favorite Canadian beer (Labatt blue, Molson Canadian, Alexander Keith's, Budweiser to name a few).

Spinach Artichoke dip

A simple, scrumptious party pleaser that is warm creamy and delicious. Filled with the goodness of fresh leaf spinach, artichoke hearts and cheese, this hot spinach and artichoke dip is a perfect appetizer for those super bowl parties, Thanksgiving table and New year potlucks. Dunk into this warm dip with tortilla chips, crackers, baguette slices, pita chips or an assortment of veggies.

I always use fresh spinach for this recipe and I prefer to use bagged spinach as it is pre-washed and ready to go. Frozen will work just as well. Make sure to thaw it and squeeze out all the liquid before cooking. Also you can use any cheese combination that you like Parmesan, Romano, mozzarella, feta. Each will give a unique flavor to the dish.

Ingredients:
1 tsp oil
1 small onion, chopped fine
2 cloves garlic, minced
1 bag fresh spinach (about 300 gm)
1 can artichoke hearts, drained and roughly chopped
1/3 cup milk (whole)
6 T cream cheese
1/2 cup aged cheddar cheese, grated and divided into 2
1/4 cup pepper jack cheese, grated
Fresh basil
Salt if needed
Black pepper
Cayenne pepper
Tortilla chips, crackers, baguette slices or raw veggies for dipping

1. Preheat oven to 425 F.
2. Roughly chop the spinach and keep aside. 
3. Heat oil in pan and saute onion and garlic till soft and pink, about 3-5 minutes. Add spinach and cook on high till it wilts and most of the liquid has evaporated. Now add chopped artichokes and stir till heated through. Transfer the mixture to a bowl.
4. In the same pan whisk together milk and cream cheese. Warm the mixture but do not boil. Cook till you get a smooth concoction. Now add the spinach mixture in this along with grated pepper jack and half the cheddar cheese. 
5. Throw in the basil and season with black pepper and cayenne pepper. Taste to see if you need any salt and adjust as per your taste.
6. If the mixture looks too thick then add some more warm milk to adjust the consistency.
7. Pour the mixture in a greased baking dish and top with the rest of the cheddar cheese.
8. Bake at 425 F for 20 minutes till lightly browned and bubbly. 
9. Serve with tortilla chips, crackers, baguette slices, pita chips or an assortment of veggies. 

Roasted cauliflower two ways

A whole head of cauliflower, beautifully roasted with herbs and spices, tender on the inside and crisp on the outside - a gorgeous and delicious way to serve cauliflower. This very easy to make and budget friendly dish is sure to please every palate. Impress all your vegetarian friends at the next BBQ party with this show stopper.
Personally I think the cauliflower will taste great with just salt, pepper and olive oil. But you can use your favorite ingredients to flavor this dish. Its like a blank slate, marinate with anything you like - tandoori marinade is just delicious, pesto would be wonderful, Za'atar seasoning will be out of this world.
Here I have chosen 2 different flavors. The red head is flavored with tandoori marinade and the blonde one with a mixture of cheese and hung yogurt (see procedure below). Both turn out delicious. Serve with a bean salad or as is.
To roast you can try one of two different procedures. Roast in the oven, tightly covered with foil to allow steam to cook the vegetable for about an hour or so and then broil to brown. If you are short of time then first soften the cauliflower in the microwave. This reduces the oven time considerably. Both turn out great.
How to make hung yogurt
Place a sieve lined with cheese cloth over a bowl. Put 2 cups of plain yogurt (yields 1 1/2 cups of hung yogurt) on the cheese cloth, cover and place in the refrigerator overnight (minimum 4-5 hours). All the water from the yogurt will filter out into the bowl leaving a thick creamy hung yogurt perfect for marinade or to use as a substitute for cream in any dish.

Whole roasted cauliflower
Ingredients:
2 whole cauliflowers
Marinade (see recipes below for both types of marinade)
Fresh lime juice and fresh coriander for garnish

1. Take a medium head of cauliflower and cut the stem near the base so it sits nicely. Wash and clean and drain well.
2. Procedure 1 - place the cauliflower head in a ziplock bag and microwave on high for 3-4 minutes. Remove and cool completely. Preheat the oven to 375 F. Apply the marinade liberally in all the nooks and crannies of the cauliflower (I use my hand to do this). Bake covered for 15-20 minutes till cooked through. Broil for the last 7-10 minutes to brown the top. 
3. Procedure 2 - Preheat the oven to 375 F. Apply the marinade liberally in all the nooks and crannies of the cauliflower (I use my hand to do this). Bake covered for about an hour till cooked through. Broil for the last 7-10 minutes to brown the top. 
4. Sprinkle some fresh lime juice all over the head and garnish with finely chopped fresh coriander.

Marinade 1 (for the blonde head) 
1/2 cup hung yogurt
1 tbsp olive oil
2 tbsp cream cheese
Pinch garlic powder
1/2 tsp dry thyme or any herb of choice
Salt to taste
Freshly cracked black pepper
Paprika
Mix all the ingredients together and palm crush the herbs before adding.

Marinade 2 (for the brunette/red head)
1/2 cup hung yogurt
1 tbsp tandoori masala
1 tbsp olive oil
1 tsp ginger garlic paste
1/2 tsp kasuri methi
Salt to taste
Freshly cracked black pepper
Mix all the ingredients together and palm crush the herbs before adding.

Olive tapenade

While the late evenings are graced with some warmth in the air and light in the horizon, it is only right to grab every last opportunity to enjoy the outdoors with a chilled drink and some tasty tidbits. This ten-minute-put-together spread makes for the perfect drinking partner.
Tapenade is made with the saltiest of ingredients and pairs very well with the bold earthy Zinfandel, or the citrus Reisling, even Pastis (anise-flavored liqueur, particularly popular in Provence). Crackers or crostini are a must, but serve it with cheese (aged cheddar, or blue) for even more oomph.

Here is a quick overview of all you need to keep in mind while making tapenade-

1. The principal ingredient is olives (traditionally small black olives are used) and I prefer to use the earthy Kalamata olives that have been preserving in oil. 
2. The other salty ingredient and an important one is capers. Capers are salty, pea-sized dark green pickled flower buds. It’s a good idea to rinse them first, to remove all the excess brine. 
3. Anchovies are also a must. I omit these as there are a few vegetarians in the house. But if you have no such restriction add 2 small anchovies to the recipe below. Make sure to rinse off excess salt first.
4. We love garlic and so in it goes. You can reduce the quantity if you are not such a fan as it does tend to over power the flavor. 
5. Traditional recipe calls for parsley as the principal herb but I like to use rosemary with its woodsy scent.
6. The twang comes from fresh lime juice. Balsamic vinegar also goes well, so take your pick.
7. I love to add a bit of walnuts to enhance that nutty earthy flavor. It adds the nuttiness as well as a slight texture. 
8. I use my mortar and pestle to blend all these together as I like my tapenade a bit chunky. You can also chop everything all rustic-like if you prefer. If you like a fine texture then pulse a few times in your food processor. 

Tapenade is very versatile and can be used in many ways rather than just as a spread on crackers. Spread it on a sandwich instead of mayo, dollop onto a hard boiled egg or in between an omelette, spread on your toast in the morning topped with sliced avocado, toss it in pasta with chunks of feta cheese mmmm yummm, stuff in between chicken breast or thighs before roasting. Anyway you use it, this spread won't last long. 

Ingredients: (Yeilds 1 cup)
1 cup pitted Kalamata olives
2 tbsp capers
1/4 cup walnuts
2 cloves garlic
2 T fresh rosemary, chopped fine
1-2 T extra virgin olive oil
Freshly ground black pepper
1 t fresh lime juice

1. Combine olives, capers, walnuts, garlic and rosemary in a food processor. Pulse until all the ingredients mash up enough to form a thickish paste, but you should still see small pieces of walnuts and olives. Mostly I use my mortar and pestle to do this as I like my tapenade a bit chunky. If you prefer a finer consistency pulse a few times more in your food processor. 
2. Add rosemary and season with lime juice and pepper. Drizzle olive oil over the mixture and combine to form a spreadable concoction. 
3. Serve as a dip or spread with crostini or crackers. I also love it on my toast for breakfast. 
4. Store in the refrigerator in an air tight container for up to 10 days. 

Guacamole

You may already have a favorite guacamole recipe. But I thought why not share one of my favorite. I love avocados, they are so delish and so good for you. The trick to a good guacamole is to not mash the avocados thoroughly, but leave it chunky. Then create a perfect balance of salt and lime juice, add some red onions and there you have it. if you like your's spicy, add some diced jalapeño, I always do. Some add diced tomato. I am personally not a fan of adding them to guacamole, I like mine crunchy.

Essentially all you need is some salt and lime juice, that makes it plenty delicious. But here is the basic recipe that I use. Serve as a dip with crisp crudité, dollop into fajitas, quesadillas, tostadas or burritos. So quick and easy, so festive, great for your next party.

Ingredients:
2 medium avocados
1 lime, juiced
1/2 medium red onion, minced
1 large clove garlic, finely grated
1 tbsp chopped cilantro
Salt and fresh pepper, to taste
1/2 jalapeño, diced (optional)

1. Peel and pit the avocado. Place the pulp in a bowl and mash it coarsely with a fork leaving some large chunks. 
2. Add lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.
3. If you are serving this at a later time, cover tightly with plastic wrap so no air gets on it to keep the guacamole from turning brown.
4. Keep chilled till serving. 

Fish cakes

This simple recipe calls for the simplest of ingredients. Combine cooked salmon with some mashed potatoes and herbs, shape into round cakes and pan fry till golden brown. Tastes awesome with tartar sauce and hot sauce if you like it spicy.
A versatile dish, it can be served as a starter, as a light lunch with a green salad, inside toasted buns with veggies and tartar sauce as a burger. Here are some serving suggestions and variations of the basic recipe.

1. Add mashed peas and leeks to the mixture before shaping and cooking, for a flavor variation. 
2. Substitute chives for dill, omit ginger and add some Parmesan cheese to the mixture.
3. Dust the fishcakes with flour, dip in some whipped egg and then coat with some flaked almonds before frying. 
4. Make these with tuna, haddock or cod instead of salmon.
5. Make small sized fish cakes and serve as a starter with your choice of dip. They taste awesome with tartar sauce or if you like it spicy, sriracha sauce. 
6. Serve with a poached egg on top drizzled with Hollandaise sauce.
7. Serve these inside toasted buns with onion, tomato and lettuce with a drizzle of tartar sauce as a burger. 
8. Serve alongside salad greens as a light lunch. 
9. Cooked fishcakes are perfect for freezing. Put them in a freezer friendly box with parchment paper separating the layers. When you defrost them, lay them out in a single layer so that they don’t get soggy. Heat them in the oven at 400 F till heated through and crisp.

Basic Salmon Fish Cakes
Ingredients: (Makes 10)
1 lb cooked salmon
2 medium boiled potatoes
1 tsp grated ginger
1 tsp grated garlic
3-4 Thai chilies, chopped fine
1 egg
1 bunch green onions, chopped fine
1/2 tsp lime zest
1 tsp fresh dill (optional)
Handful fresh coriander, chopped fine
Salt and pepper to taste
2 tbsp panko
Oil for shallow frying

1. For the cooked salmon you can poach fresh salmon fillets and then flake them or use canned salmon. 
2. Place all the ingredients in a bowl and gently mix together to blend all the flavors. Do not over mix. 
3. Divide into 10 portions and shape into 1/4 inch thick patties. 
4. Refrigerate for 15 minutes.
5. Heat oil in a large skillet over medium heat. Cook the fish cakes in batches until they are golden brown on both sides, and the fish cakes are hot in the center, 3 to 4 minutes per side.
6. Serve hot with your choice of dip. 

Tequila lime chicken tacos

It is always great fun to cook with alcohol and this tequila lime marinade is super flavorful and super quick to make. You can play around with the ingredients to change the flavor profile as per your taste. The fresh ingredients in the marinade - jalapeños and coriander, give the green summer feel. Tequila lime chicken is a very versatile ingredient to have at hand. You can use it in tacos, burritos, sandwiches and it goes great as a topping for those lunch salads or light meals.
Olive and tomato salsa gets a briny boost from the olives and the red cabbage slaw gives a color boost to the tacos. All together wrapped inside a crisp corn tortilla - a quick and easy delish taco meal.

Tequila lime chicken Tacos
Ingredients: (serves 4)
8 small corn tortillas
Tequila lime chicken, sliced
Red cabbage slaw (Recipe below)
Tomato olive salsa (Recipe below)
Shredded cheese (optional)
Jalapeno pepper rings

1. Warm the tortillas till lightly crisp
2.  Pile on chicken strips, slaw and salsa on the tortilla
3.  Top with cheese and jalapeno pepper rings. Serve hot.

Tequila lime chicken
Ingredients:

4 boneless skinless chicken breast
Juice and zest of 1 lime
2 tbsp olive oil
3 tbsp tequila
1/4 tsp roasted cumin powder
1/4 tsp oregano
1/4 tsp paprika
Salt and pepper to taste
1/2 jalapeno pepper chopped
3 cloves garlic, grated
4-5 stalks of fresh coriander

1. Combine all the ingredients in a blender and blend to form a smooth marinade.
2. Pound the chicken breasts to an even 1/2-inch thickness. You can do this in a zip-lock bag or between two sheets of plastic wrap. This helps tenderizes the meat and ensures it cooks evenly.
3. Marinate the chicken breasts in the prepared marinade for a minimum of 4 hours.
4. Grill on medium high till cooked through.
5. Rest covered for 10 minutes. Slice and keep aside till ready to serve.

 Red Cabbage slaw
Ingredients: 
1/4 medium red cabbage
2 small carrots
1/2 medium red Onion
Handful fresh coriander
Salt and pepper to taste
1 large clove of garlic, grated fine
Juice and zest of 1 lime
1-2 tbsp olive oil

1. Core and shred the cabbage fine and chop coriander. Grate carrots and thinly julienne red onions. Toss together.
2. In a small bowl whisk together olive oil, lime juice and zest, garlic, salt and pepper.
3. Add the dressing to the veggies and toss to combine. Cover and refrigerate for 30 minutes before serving.

Fresh tomato and olive salsa
Ingredients: 

2 ripe tomatoes, chopped
1 small red onion, chopped
1/4 cup finely chopped coriander
1 small jalapeno pepper, chopped fine
1 garlic minced
5-6 green pitted olives, chopped
Salt and pepper
Juice and zest of 1 lime

1. In a large bowl, toss together all ingredients. 
2. Let sit for 30 minutes to blend flavors. Serve at room temperature or chilled.

Fish tacos with mango avocado salsa

Tonight's dinner

Cajun grilled fish tacos

Mango avocado salsa

Sour cream topping (optional)

Tacos are by far my favorite things to serve during summer. There is less cooking involved, only a whole bunch of chopping and prepping. All the things can be made in advance and then assembled just before serving. If you have to feed a crowd, just prep it all and create a taco bar for everyone to assemble their own tacos. Don't forget the margaritas.  

I love serving sweet fruity salsas with spicy grilled seafood and during summer and there are a lot of delicious fruits to choose from. These Cajun spiced fish tacos with mango avocado salsa are spicy, full of awesome flavor and totally delicious. The Cajun spice rub gives the fish an incredible smoky and spicy taste. The sweet and sour mango avocado salsa adds the summer to the dish. If you have a high spice quotient then add extra jalapeno pepper rings and a few extra dashes of lime juice. really brings out all the flavors.    

Fish tacos with mango avocado salsa

Ingredients: 

Corn tortillas

Cajun spiced Salmon fillets (recipe below)

Shredded cabbage

Mango avocado salsa (recipe below)

Sour cream (or plain hung yogurt)

Lime wedges 

1. Heat the tortillas till lightly toasted.
2. Place shredded cabbage inside the tortilla, followed by Cajun spiced fish.
3. Top with mango avocado salsa and sour cream.
4. Give a little sprinkle of lime and serve with extra salsa.

Cajun spiced salmon

Ingredients: 

Salmon fillets 

Salt to taste

Olive oil

Cajun spice (recipe here)

1. Season the salmon fillets with salt on both sides. Rub the fillets with cajun spice rub and keep aside for 10 minutes. 
2. Spray with olive oil and grill till cooked through. Serve inside corn tortillas with mango avocado salsa. 

Mango avocado salsa
Ingredients:
2 ripe mangoes
2 avocados
1 small red onion
Handful fresh cilantro
Few leaves of fresh mint
2-3 jalapeño peppers
Salt to taste
Lime juice

1. Cut mango and avocado into small bite sized pieces. Thinly slice onion and chop jalapeño, cilantro and mint fine. 
2. In a medium bowl, combine all the ingredients. Chill for an hour to blend the flavors. Serve cold.

Jerk chicken skewers

Tonight's Menu

Jerk chicken skewers
Grilled pineapple slices

Veggie kebabs

Cilantro lime rice

Jerk style of cooking means Jamaican BBQ. Traditionally chicken and pork are cooked with the jerk seasoning which gets its distinctive taste from allspice and scotch bonnet peppers. Jerk seasoning could be made as a dry rub or a wet marinade and uses several spices as listed below. Traditionally Jerk meat was cooked in smoked pit fires imparting a distinctive smokey taste. Over time this technique evolved and oil barrels were used as smokers to save time.

You can use jerk seasoning to marinate any kind of meat. The longer the meat sits in the marinade the better it tastes. If using fish marinate only for 15-20 minutes. For chicken I recommend a minimum of 4 hours.
Serve the jerk chicken kebabs on lime cilantro rice. The addition of fresh herbs and lime zest really makes the rice aromatic and taste awesome. Add some seasonal grilled veggies flavored with mint and some grilled pineapple for that tropical feel. 

Jerk chicken skewers

Ingredients:

2 lbs chicken thighs (boneless, skinless)

Marinade

1 small onion, chopped

3-4 cloves garlic

2 scotch bonnet peppers (or less as per your spice quotient)

1 stalk green onion, chopped

1 tbsp frozen orange juice concentrate

2 tbsp soy sauce

1 tbsp vinegar

1 tbsp lime juice

1 tbsp allspice

1 tsp dry thyme

1/2 tsp cinnamon powder

1 tsp ground ginger

2 tbsp vegetable oil

2 tsp sugar

salt and black pepper to taste

1. Take all the ingredients for marinade in a food processor and blend to form a smooth paste. Add a splash of rum (optional) and mix well.
2. Cut the chicken thighs into small bite sized pieces and pour the marinade over them. Mix well and cover and refrigerate for a minimum of 4 hours. 
3. If you are using wooden skewers then soak them for an hour before threading the marinated chicken into them. 
4. Grill on medium high till all cooked through. Serve hot over rice alongside grilled veggies and pineapple. 

Grilled Vegetables and pineapple

Ingredients:

Veggies of your choice. I used
Yellow zucchini
Mushrooms
Peppers
Cherry tomatoes

1. Cut the veggies into chunky pieces. 
2. Marinate them in a concoction of olive oil, lemon juice, pinch salt and pepper, dry mint and dry oregano. 
3. Thread these on to the skewers and grill on high till tender crisp. 
4. Grill chunky pineapple slices on the hot grill and serve alongside the vegetables. 

Cilantro lime rice

Ingredients:

2 cup white rice
4 cups water
Salt to taste
Handful cilantro, finely chopped
1 tbsp lime zest
Juice of 1 lime
1 tbsp olive oil

1. Wash and drain the rice.
2. Place in a saucepan and add all the other ingredients. Stir to mix well.
3. Cook till water comes to a rolling boil. Simmer and the cook covered for 7-10 minutes. Remove from heat and fluff up with a fork. Keep covered till ready to serve.
4. Microwave method - Put all the ingredients in a large microwave safe dish. Make sure the dish is large enough so that the starchy liquid  does not to boil over. Cook on high uncovered for 16-18 minutes. (These guidelines are for a 1000 watt Microwave, so cooking time can vary). Remove from heat and fluff up with a fork. Keep covered till ready to serve.