Lemon Rice

If there was one thing that you asked which was easy to cook and the best use of leftover rice, I would holler “Lemon Rice”. This is my go to entree for lunch on weekdays. Soooo easy to whip up – all you need is some spices, leftover steamed rice and obvi lemon juice. Its spicy, tangy and really flavorful. I legit feel I am in a blissful space after this hearty meal. Sharing the step by step recipe below –

Ingredients: serves 3 to 4 people

  • 3 cups cooked Sona Masuri rice (you can also use Basmati rice. I’ve tried both and Sona Masuri is the most flavorful)
  • 2 tbsps melted coconut oil
  • 1 tsp mustard seeds
  • 1/4 tsp asafetida (hing)
  • 2 tbsps split urad dal (split black gram lentil)
  • 2 tbsps chana dal
  • 2 dried Kashmiri red chillies, broken into two pieces
  • 10-12 fresh curry leaves
  • 3 tbsps peanuts (I use with skin, but skinless is fine too)
  • 1/2 inch piece ginger, finely minced (optional – I use it only during winters)
  • zest of one large lemon or two medium lemons (I prefer really tangy – so please reduce or adjust per your preference)
  • 4 green chillies, whole and slit in the middle
  • Salt to taste
  • 1 tsp jaggery powder
  • 1 tsp turmeric powder
  • 2 tbsps chopped fresh cilantro (optional)

Method:

  • Heat oil in a pan until hot on medium flame. Add in the mustard seeds, urad dal, peanuts, chana dal, dried red chillies, green chillies, and curry leaves. Let the mustard seeds splutter. Now add the peanuts. Roast till the peanuts and dal are slightly golden brown.
  • Add ginger and sauté for 20 seconds. Add in the turmeric, asafetida and mix well to combine. Sauté and immediately add cooked rice. Please ensure you don’t burn turmeric and asafetida. Mix the rice and spices well.
  • Turn off the flame and add in the lemon juice and coriander leaves. Cover the lid and let it sit for 15 minutes as is.
  • Serve warm as is or with raita. Bon Appetit.


Badami Matar Paneer (Almond Cottage Cheese Curry with Fresh Green Peas)

This one has become a new staple in the house. Also so warming and comforting on especially on rainy days. Bay Area weather has been fluctuating like crazy past two weeks. Its summer suddenly in the middle of January. Such a relief I must say because it feels like winter again for the next few weeks. Just like it should be 🥶 🤩🙌🏼 

The recipe for Badami Matar Paneer is really simple. Its one pot + nutribullet haha. It comes out really creamy. The soft paneer and green peas combo is a classic. We legit quaff these down with warm naan bread and ghee whale chawal (basmati rice with clarified butter/ghee). Sharing steps by step of the recipe below –

Ingredients: Serves 4-5

3 cups cottage cheese chunks
1/3 cup whole raw almonds

2 Thai chillies

3 whole cardamom pods
1 medium-sized roughly chopped white onion
2 roughly Roma tomatoes
1 tbsp cumin seeds
1/2 tsp red chili powder
1/4 tsp turmeric powder

3 cups cottage cheese chunks
1/3 cup whole raw almonds

2 Thai chillies

3 whole cardamom pods
1 medium-sized roughly chopped white onion
2 roughly Roma tomatoes
1 tbsp cumin seeds
1/2 tsp red chili powder
1/4 tsp turmeric powder

For Garnishing:
fresh cilantro
1 tbsp crushed fenugreek leaves (kasuri methi)

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Method:

*Heat oil in a deep pan. Roast onions, tomatoes, cardamom pods, thai chilies, whole almonds with skin in a deep pan with oil.
*Once onions and tomatoes start to look golden brown turn off flame and let the mix cool.
*After 20 minutes or so add a 1 cup of cold water so its cool enough before we make a purée. Grind the mixture thoroughly to a smooth paste in your vitamix or nutribullet.
*Add ghee in the same pan, add cumin seeds and add the paste back again. Heat them on a low flame giving it a stir. Add water per your consistency preference. If serving with naan let it be a little thicker and if serving with rice add 1 more cup of water, and let it simmer stirring it occasionally. Add all the spices , and cook until the mixture bubbles.
*Once you see bubbling, add the kitchen king masala, green peas, and cottage cheese chunks.
*Add salt to taste and add some water depending on the consistency you prefer for the sauce.
*Plate in a bowl, and garnish with some cilantro and kasuri methi.
*Serve with Basmati rice, Naan or Ghee phulkas 🙂 ❤

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


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 😋! 


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

 


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 –
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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
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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