Spicy Zucchini Soup

This happens to be Soup week, atleast in my home. My friend's blog Cinnamons & Clove, I am beginning to experiment with vegetables in the kitchen. However, I still hunt for recipes online that I modify and spice up the way I like.

I chanced upon this recipe on NY Times and modified it to suit the Indian tongue. It tasted like Maggi Masala noodles, and we loved it!

2 Zucchinis (1 Green, 1 Yellow) - diced
1 Medium Onion chopped
Green Chillies - 2, slit lengthwise
Garlic Pods - 2-3, finely chopped
Veg. stock and water - adjust as required to make the soup thick or thin
Fresh Cilantro - roughly chopped
Paprika Powder - 1 tbsp
Fresh Cumin n Pepper ground - 1-2 tbsp
Fennel - 1 tbsp
Red Chilli Powder - 1 tbsp
MDH Kitchen King Powder - 1 tbsp (Any curry powder should work too)
Salt - 1-2 tbsp
Oil - 3 tbsp

Heat the oil in a pan, add fennel, green chillies and garlic and let it roast. Toss in the onions and sweat it for a few mins by closing the lid. Add in the Zucchinis, salt and all the spices and cook thoroughly. Now add in the stock and bring to boil. Transfer the contents to a food processor and puree it to make a fine paste. Transfer back to a bowl and add water as much as you need to make the soup thick or thin. Taste and adjust salt. Top with cilantro and serve with some crostinis or toasted bread!

Carrot, Ginger & Cilantro Soup

I dream about food. A lot! On some days - the only thing that helps me get through the day is browsing and slow cooking recipes while deciding what to make for dinner. It's funny how therapeutic cooking is for me. :)

Yesterday, I saw on FB that a friend had posted that they had Corn on the Cob and Carrot Soup for dinner. I read that very briefly while switching subway lines, but swear I couldn't stop thinking about it since. Thanks to a Saturday well spent (at the local Farmers market and Wegmans) - the fridge was well stocked and I had all the ingredients I thought I needed to make that much wanted Soup!

1 Medium Sized Onion finely chopped
5 Medium Carrots, peeled and grated
Vegetable Stock & Water (Adjust as needed)
1-2 tbsp Ginger

Freshly Ground Pepper
Fresh Cilantro
1-2 tbsp Olive Oil
1 tbsp Fennel
1 tbsp Cumin
1-2 tbsp Chilli Powder
1/2 tbsp Garam Masala

Saute all the spices and veggies in oil in a heavy bottomed pan (with lid) until its cooked well. Add salt midway and vegetable stock/broth and water towards the end and bring to boil. Toss everything in a food processor and puree it. Top with fresh cilantro and spring onions, sprinkle some pepper and lemon juice and serve with bread/corn on the side for a healthy dinner!

Note: Adjust the veg. stock and water proportion to create a soup as thick or thin as you like.

Lemon & Poppy Seed Muffin

Last night S & I went out to Palmer Square at Princeton and were amazed at how lively and beautiful the whole place was. Victorian buildings, tiny little coffee shops and home made ice-cream. Not just that, there was music and couples old and young, so full of love and cheer dancing like no one's watching.

So anyway, we were walking around there a lot just admiring everything and wondering why it took us over a year to find this place that was a stone's throw away. We made mental note of the places we wanted to take our parents to, when they visit us here. And I reminded myself that I would one day own a cute lil muffin shop.

But for now, I have some eggs, an oven and 1 sure customer in my very own home. So this Saturday, we made us some Lemon and Poppy Seed Muffins ! Pair it with some Ginger Chai and a movie - we have a winner !

Here's how..

2 Eggs Separated
1 and 1/4 All Purpose Flour
2/3 Cup Lemon Sugar (Sugar + 3/4 of a Lemon's Zest pulsed together). You'll know its done when the aroma kicks in :)
1 tbsp Baking Soda
1/2 tbsp Baking Powder
4 Oz or 1/2 Cup Butter (Unsalted)
1/4 tbsp Salt
2 Tbsp Poppy Seeds
Juice from 1/4 Lemon
1 tbsp Vanilla Essence
1/2 cup Buttermilk

• Preheat the oven to 350F
• Beat the butter and lemon sugar until fluffy. Add in the egg yolks one at a time and beat well.
• Add in the Flour, Soda, Baking powder, Poppy Seed and beat well by mixing in the buttermilk as needed
• Finally add the lemon juice and vanilla essence
• Beat the egg whites until fluffy in a separate bowl and fold it into the batter
• Spoon the batter into the muffin trays and sprinkle some sugar on top. 
• Pop the tray into the oven and bake 20-25 mins until fluff and a cake tester pushed into the middle comes out clean.

Cheesy Spinach Dip

Here's one more from the Party Menu - an easy & quick Spinach Dip. I like serving baked appetizers as it's convenient. It's easy to store in the oven until your guests arrive, and the dish will stay warm even when prepared hours in advance. Turn the temperature up for a few minutes before serving, and its as good as it gets!

Warning: This one is for those who indulge and don't count calories
Recipe adapted from Martha Stewart's

• Olive Oil - 2 teaspoons, plus more for baking dish
• 1 Onion - chopped
• 2 garlic cloves, minced
• 1 pack Spinach
• 1/2 cup milk
• Reduced-fat bar cream cheese - 5 oz
• Soy Sauce - 2 tbsp
• Chilli Sauce - 3 tbsp
• Mozzarella - 3/4 cup
• Ground Pepper

Here's How:

1. Preheat oven to 425 degrees. 
2. In a non-stick pan, heat oil and add onion and garlic; cook until lightly browned, 5 to 8 minutes.
3. Add spinach in small proportions and ensure they are completely wilted, 5 to 8 minutes.
4. Transfer to a colander; drain, pressing to release all excess liquid. This might take time, but is important if you need your dip to be the right consistency.
5. In the same pan, warm milk over high heat and whisk in cream cheese until melted (about 5 minutes) 
6. Add spinach, soy sauce, chilli sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. 
7. Pour the mix into shallow baking dish; top with remaining 1/2 cup mozzarella.
8. Bake until bubbly and golden brown, 20 minutes. 
9. Serve with mini bagel bites or onion/sesame crackers and enjoy!

Paneer Tikka

Did I tell you already that I love to host parties? It gives me such pleasure to be able to plan a party in my head and execute it exactly the way I planned. My closes friends and S (am sure) are convinced that its some form of OCD. They call me Monica, and I actually like that! 

I have to make elaborate plans.
I have to send out atleast a 100 mails in the process of preparation.
I have to be able to make as many things to eat as I possibly can, and in record time.
I have to photograph them before anyone digs into it. And it naturally ends up here and on facebook.

I tried to grill Paneer Tikkas for one such party recently, and here it is:

To make 12 Skewers, with 3-4 Paneers in each.

Marinade: Prep previous night and soak in the refrigerator.

• Yogurt - 1 cup
• Ginger Garlic Paste - 1 tbsp
• Lemon Juice - 1 tbsp
• Oil - 1 tbsp, 1 more for brushing (later)
• Garam Masala - 1 tbsp
• Red Chilli Powder - 1 tbsp
• Coriander Powder - 1 tbsp
• Jeera Powder - 1 tbsp
• Methi, crushed - 1 pinch
• Salt - 2 tbsp

Mix all of the above and pour into a wide bottom vessel.

Veggies

• Cut Paneer into cubes (~45 pieces)
• Chop Onions and Bell Peppers into similar sized pieces. They need to be big enough to thread in the skewers.
• Cherry Tomatoes

Soak the veggies in the marinade overnight. Keep this in the refrigerator.

Threading & Grilling

1. Line the bottom of your oven with an Aluminum Foil or parchment paper. This is done in order to prevent the Oven from steaming/sizzling when the marinade drips from the skewers.
   
2. Preheat the oven to 350F. If you like a smoked taste to the Paneer, broil instead.
   
3. You would need a pack of Bamboo skewers. Soak these in water for 10-15 mins, so they don't char instantly upon grilling. 
4. Carefully thread the pre-soaked veggies in the pre-soaked bamboo skewers in order: Onions - Capsicum - Paneer - Tomato, and repeat!
5. Take a cooking brush (a new paint brush washed well) and dip in oil. Brush the veggie threaded in the skewer slightly.
6. Place these in a cookie baking tray and keep them in the oven for 20 mins total, turning the skewers every 5 mins to have all sides evenly grilled.
7. The marinade is lip-smackingly-delish and can be used as a dip!

 Enjoy!