TikTok Wrap

That’s a wrap! That’s a wrap! 🤤🤣

I had to do the TikTok tortilla/burrito wrap trend. No fancy ingredients just an easy + accessible ingredient wrap. 

– Tortilla/Burrito wrap 
– any beans- I used chickpeas 
– any choice of dip or chutney 
– any greens or sliced tomatoes 
– any cheese – I used Garlic Goat cheese 

Wrap, Toast and Eat! Bon Appétit 😋! 


CHUNKY MANGO & OATS PUDDING

Happy Hump Day 💚 Aam aur Oats ki Kheer (Chunky Mango & Oats Pudding). Honestly the best ‘healthy’ kheer I’ve made so far. I meant to share the recipe early this week but work things took priority 😏🥺 This pudding has been literally my go to evening snack for the past two days. Without further ado, check out the recipe below –

Processed with VSCO with hb2 preset

Ingredients –

1 cup peeled chopped fresh mango chunks

1/2 cup steel cut oats (easily replaced by 1-minute oats)

1/8 tsp cardamom powder

2-3 cups whole milk

1 tbsp sugar (easily replaced by jaggery powder or monk fruit sweetner)

1/2 tbsp ghee

Method –  

– In a heavy bottom pan, heat the ghee on a medium flame. Then add oats and saute them continously for 5-10 minutes.

– Then add 2 cups of milk, cover the pan with a lid and let the kheer simmer for 15 minutes or until oats cook completely on a low flame. Stir occasionally every 1-2 minutes. Add more milk if the kheer tends to thicken

– Add mango chunks & cardamom powder. Let the kheer simmer for another 10-15 minutes. Add more milk if the kheer tends to thicken

– Note: Oats kheer tends to thicken when cold/hot. Depends on what consistency you like, add more milk. I personally love the kheer cold and a thick texture. Remove from hear. Cool it down and serve with nuts/rose petals as garnishing.

– Enjoy 😉 .

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Paneer Tikka Tacos

Last Friday –  It was no veggies in the fridge kinda day! All I had was Soft Tacos, Paneer, Mangoes and Bell Peppers. So I put my innovative hat on and decided to make Paneer Tikka Tacos over lunch 🥙 🍴 Marinated the paneer, onions and bell pepper mix in yogurt and sautéed in a pan until the raw smell of yogurt went away. Warmed up the tacos on the griddle and started assembling. Lunch was ready in 30 minutes (excludes the time to chop onions, bell peppers, and whip up mango pico de gallo). They were light, airy and we finished in minutes. Give it a try! You’ll love this fusion version of tacos. Have a nice rest of the week! #stayhome .

INGREDIENTS (makes 6-8 tacos) –

FOR MARINATION:

  • 1 cup greek yogurt, thick
  • 1 tbsp lemon juice
  • 1 tsp chaat masala
  • 1 cup cubed paneer/Indian cottage cheese
  • 1 medium sized peeled onion chopped in cubes
  • 1 medium sized green bell pepper chopped in cubes
  • ½ tsp ginger-garlic paste
  • 2 tsps kashmiri red chilli powder
  • ¼ tsp turmeric
  • ½ tsp garam masala powder

FOR PANEER TIKKA: 

  • 1 tbsp oil
  • 1/2 tsp cumin seeds (jeera)
  • 2-3 tbsps coriander leaves, finely chopped
  • Salt to taste
FOR TACOS:
  •  6-8 mini/medium white or corn soft taco tortillas
  • Any shredded cheese
  • Lemon/lime wedges
  • 1 cup sour cream

FOR MANGO PICO DE GALLO:

  • 1 cup medium sized red onion, finely chopped
  • 1 medium mango, remove the seed and finely chop it
  • 2 tbsps lime juice
  • Salt to taste
  • 2 medium sized Roma tomatoes, finely chopped
  • 2 tbsps fresh coriander , finely chopped

METHOD –

PANEER TIKKA MARINATION:

  • In a large bowl – whisk the yogurt with lemon juice, chaat masala and rest of the spices
  • Now add paneer cubes, bell peppers and onions. Use your clean hands to mix gentlly until everything is combined.
  • Keep this aside.

PANEER TIKKA PREPARATION:

  • In a pan heat oil on a low-medium flame. Now, sauté some jeera.
  • Dump the marinated in the oil and sauté until you get rid of the yogurt smell.
  • As soon as the smell is gone, turn off the flame add some salt to taste and cilantro. Mix gently and keep the tikka aside.

MANGO PICO DE GALLO PREPARATION:

  • Assemble all the ingredients for Pico de Gallo in a bowl and keep it aside

ASSEMBLE TACOS:

  • Warm the soft taco tortillas on the medium hot griddle (or according to their package directions).
  • Lay the soft taco flat, spread the taco with 1.5 heaping tbsps of paneer tikka. Top with: mango pico de gallo, shredded cheese, sour cream and fresh coriander.
  • Serve immediately with some more Mango Pico de Gallo on the side.

 

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky

 


Vijayawada Paneer Biryani with Salan (California Style)

Biryani postcard for everyone in quarantine. Quick note – grab a dessert because it’s wayyyyy to spicy and too hot to handle! I love a good old spicy Biryani from one of my favorite restaurants in Bay Area called Biryaniz. Due to shelter-in-place order , I have been skeptical to step out of the house and even though restaurants are offering contactless food pick up. If you are Biryani lover, you know the cravings are strong for a good biryani. I made this Biryani 4-5 times since March before I was mastered this biryani style. When I make biryani I like to eat it for the entire day #guilty 😛 but you are welcome to tune the recipe for the number of people you’d like to make it for. Try this recipe if you are craving for a restaurant style biryani and let me know how you like it xoxo 😘

Processed with VSCO with hb2 preset

BIRYANI INGREDIENTS (serves 6-8 people) –

FOR GARNISHING:

  • 3 chopped onions, julienne style
  • 1/2 cup raw cashew nuts
  • 2 tbsps oil
  • 1/8 cup water
  • 1/4 tsp saffron strands

 

FOR MARINATION:

  • 1 cup greek yogurt, thick
  • 1 tbsp lemon juice
  • 1 tsp chaat masala
  • 2 cups cubed paneer/Indian cottage cheese
  • 2 cups mini soy nuggets

FOR RICE:

  • 3 cups extra long basmati rice (soaked for 20 minutes)
  • 3 cups water
  • 2 tsps salt
  • 1 tsps oil

FOR BIRYANI:

  • 4-5 tbsps ghee (clarified butter)
  • 4-5 bay leaves (tez patta)
  • 1 tbsp caraway seeds (shahi jeera)
  • 2 tbsps cumin seeds (jeera)
  • 6 cardamom pods
  • 2 tbsp fresh chopped mint (pudina) – When I made this I didn’t have any at hand so I used my homemade 1/2 tsp mint powder
  • A packet of Bombay Biryani Masala (I use MDH because they equally divide the biryani masala in the packets. So I used 1 packet for this recipe) 
  • 2 cups frozen cauliflower florets
  • 2 cups frozen carrots and beans (I buy the packet that have these both combined)
  • 3 medium potatoes, peeled, and chopped in big chunks
  • 3 cloves of fresh garlic
  • 1 piece of ginger (1 inch length)
  • 6 Thai chillies (This is the spiciest variety from the Indian Store in Bay Area. Tune the number of chillies if you don’t want a spicy biryani.)
  • 1/4 tsp turmeric powder
  • 1 tsp kashmiri red chilli powder
  • 2 tbsps tamarind paste
  • Salt to Taste

METHOD –

MARINATION SOY NUGGETS & PANEER:

  • In a large bowl – whisk the yogurt with lemon juice and chaat masala.
  • Now add paneer cubes and soy nuggets. Use your clean hands to mix gentlly until everything is combined.
  • Keep this aside.

ONION-CASHEWS MIX:

  • In a pan, heat oil and sauté cashew nuts and onions until crisp.
  • Keep this aside as soon as the onions turn golden/brown and edges become crisp.

BLOOM SAFFRON:

  • In a bowl, soak saffron strands in 1/8th cup of water.
  • Keep this aside.

PARTIALLY BOILED RICE PREPARATION: 

  • In a large deep pan cook rice in 3 cups water. Add the salt and oil. Stir occasionally
  • Close the vessel lid and cook on a medium flame for 15 minutes. Note the rice would be 80% cooked. Turn off the flame and keep it aside.

BIRYANI VEGGIES PREPARATION:

  • In another large deep pan heat ghee. Now, sauté bay leaves, shahi jeera, jeera, and cardamom pods.
  • Dump all the veggies (potato, cauliflower, carrots, beans) and sauce them.
  • In a blender, blend garlic, ginger and green chillies with 1/2 cup of water. Don’t worry about the consistency. Dump all this with the veggie mix.
  • Add turmeric, chili powder, and salt to taste to the veggie mix. Cook the veggies for 10-15 minutes stirring occasionally. Check if the veggies are cooked (prick only the potatoes with a fork. If the fork goes in easily that means we are ready to add yogurt-paneer-soy nuggets marinated mix)
  • Now add in marinated paneer & soy nuggets, biryani masala, mint powder, chopped coriander leaves tamarind paste and sauté gently until combined.
  • Now. Turn off the flame. Empty this veggie mix into a large plate dividing it into equal parts. Keep it aside.

ASSEMBLE BIRYANI:

  • Use the same deep pan in which we prepared Biryani veggie mix.
  • Spread 1 of 3 part of the veggie mix at the bottom of the pan (Layer 1)
  • Now, spread rice uniformly so it covers the veggies (Layer 2)
  • Spread 2 of 3 part of the veggie mix over the rice (Layer 3)
  • Now, spread rice uniformly so it covers the veggies (Layer 4)
  • Sprinkle 1 tbsp saffron water over the white rice (Layer 5)
  • Sprinkle 2 tbsps onion cashew mix over the rice (Layer 6)
  • Spread 3 of 3 part of the veggie mix over the rice (Layer 7)
  • Now, spread rice uniformly so it covers the veggies (Layer 8)
  • Sprinkle realigning saffron water over the white rice (Layer 9)
  • Sprinkle remaining onion cashew mix over the rice (Layer 10)
  • Garnish with fresh mint leaves and coriander leaves.
  • Cover the lid and let the rice simmer on a low flame for 10 minutes. Turn off the flames and let it sit for 20-30 minutes.
  • In the mean time prepare salan to serve with the biryani.

SALAN INGREDIENTS

FOR PASTE:

  • 2 tbsps whole raw unsalted peanuts (with skin)
  • 2 tbsps white sesame seeds
  • 2 tbsps coconut flakes (dry coconut slices from Indian Store)
  • 1 tbsp oil
  • 1 tbsp tamarind paste
  • 1/2 sliced red onion
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes chopped in halves
  • 3/4 cup water

FOR SALAN GRAVY:

  • 2 tbsp oil
  • 1 tbsp cumin seeds (jeera)
  • 2-3 bay leaves
  • 2-3 cardamom pods
  • 1 bay leaf
  • 1/4 tsp turmeric
  • 1/2 tsp kashmiri chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp biryani masala powder (don’t add the whole spices from the biryani masala)
  • Salt to Taste
  • Water to adjust the consistency

Processed with VSCO with hb2 preset

INSTRUCTIONS

  • Let’s prepare the masala first – Heat oil in the pan on medium flame and sauté peanuts, sesame seeds, coconut for 1-2 minutes on a low flame
  • Now add, onion, tomatoes, ginger garlic paste and tamarind. Sauté it for 10-15 minutes. Add 1/2 cup water. Let it boil and turn off the flame.
  • Cool the mixture completely and transfer to the blender. Blend it to a smooth paste and keep it aside.
  • Heat the same pan with 2 tbsp oil. Add cumin seeds , cardamom pods and bay leaves.
  • Now add the prepared masala paste and mix it until combined.
  • Once combined, add turmeric powder, red chilli powder, coriander powder, biryani masala and salt to taste.
  • Let the masala boil until the oil is separates.
  • Further add 1 cup water to adjust the consistency.
  • Garnish with freshly chopped coriander and serve it with Biryani

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


MAKHANI PANEER BHURJI

It’s not the average meal kinda day 🙃 Staying at home and working for home made me experiment with the usual kind of entrees. I made this ‘Makhani Paneer Bhurji’ for heart, mind, soul – you name it I got it 😅 30 minutes and you got yourself a lip smacking meal. Interested? Check out the recipe below –
Processed with VSCO with hb1 preset


INGREDIENTS –


3 tbsps melted ghee
1/2 tsp jeera (cumin seeds)
1 tsp shahi jeera (caraway seeds)
1 medium sized peeled onion
½ tsp ginger-garlic paste
2 green chillies
2 tsps kashmiri red chilli powder
2 vine red tomatoes
¼ tsp turmeric
½ tsp garam masala powder
2 cups crumbed paneer / Indian cottage cheese
1 tsp kasuri methi (dried fenugreek leaves – I used the brand called ‘Everest’)
2-3 tbsps coriander leaves, finely chopped
½ cup full fat heavy cream
Salt to taste
Processed with VSCO with hb1 preset

METHOD –
– First – In a blender dump onions, tomotoes, green chillies and blend into a fine paste. – Now, in a deep pan heat ghee and saute caraway and cumin seeds for 10-20 seconds.

– Add add paste from blender, ginger-garlic paste, turmeric, chilli powder, garam masala and salt. Stir until combined. – Cover the lid and let is simmer on medium flame for 15 minutes.
– Once the mix starts leaving oil on the sides, add heavy cream, crumbled paneer, chopped coriander and mix gently.
– Cover the lid again and let the bhurji simmer for 7-8 minutes on a low flame. Paneer tends to get hard and chewy if overcooked. So please do not overcook. – Turn of the flame and top the bhurji with some crushed kasuri methi and some more fresh coriander leaves.
– Keep the lid on for 2-3 more minuted. – Finally, serve makhani paneer bhurji hot with naan, pav, bread slice, tandoori roti, parathas or a unique beetroot thepla like I did 💥

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky