Paneer-Matar Paratha

In case you missed my Aloo-matar paratha from a few moons ago, this paratha is similar only better, in that it has paneer - my favorite ingredient. I have sung praises of the stuffed bread or paratha in that post so pay a visit if you are super interested! Also I described how tricky it can be for first timer and takes a little practice to get it right. Anyway, addition of Paneer gives this stuffed paratha the added soft texture as well a mildly creamy taste along with the kick of the spiced up peas. This paratha is perfect for those times when you feel like eating a yummy bread and don't really want to deal with making accompaniments. Just enjoy with some spicy Indian pickle, a simple raita or heck even ketchup.

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Tags:Paneer-Matar Paratha

Homemade Biryani Masala

I love making homemade masalas (of course not always) and as they say homemade is definitely the BEST! Fresh, aromatic and so full of Indian-ness! Make it and use it and you’ll have a new flavor in life and in your food. Even if you regularly use the store-bought version, you will mark the noticeable difference in flavor with this fresh homemade masala. The best part is that it is so easy to make that you’ll wonder why you have not been doing it for all these years. Mom always used to grind fresh masalas on her sil-patti (stone-block). Over time, the stone block was replaced by the more convenient electric mixer/grinder, the masala and the lip-smacking taste remained unchanged. The biryani masala is one such example which is one of my favorites. In fact I never quite like the store bought one as I always feel something off about them. So here is another one of my most favorite ones and stay tuned for more.

Here's a little tip- I always try to make small quantities as and when needed. Fresh-made, that's when the masala blends are the most fragrant. For grinding small quantities, I always use my coffee grinder.

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Chocolate and Malai Peda for Holi/Five Minute Chocolate and Milk Fudge

Here's wishing all my readers a Very Happy Holi. Have fun, stay safe and healthy. This past weekend we were out on a road trip on a little vacation driving around the state to the usual vacation spots. Took some time off of the early part of spring break as well. By the time we got back yesterday, just in time for Holi, I already had several ideas crawling in my head for what to make for the festival of which - like most festivals - food is an essential element. Holi is all about having fun, painting each others with colors, spending an hour in the shower to get all the paint off you and then having some wonderful food from the kitchen. Coming back from our trip yesterday you would think I would take some time and relax but instead I went right to the kitchen (yes I did stop at the grocery store on the way). Since it was late at night, did some basic prep work and starting this morning  over a few hours put together five dishes. This sweet dish is one of them which in fact was easier of the five. You may find several versions of these Pedas out on the web that use almost similar ingredients. They are all done pretty much the same way with minor differences based on personal preference. I tried to put together the general concept of the dish together with my love for chocolate. A fine dessert to serve with an exquisite meal or a casual candy to have around and to pop in when you please.

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Smashed Spicy Baby Potatoes

Oh this one is just yum! We finished a plateful only a few hours ago and as I write this I am craving bad for another bite of these cuties. Yes, no kidding, they are that good. With their super crispy skin coated and infused with spices that carry a kick that could lift any spirit, warm creamy insides that are ever so slightly crunchy with all the roasting, they are so good I could bet you would fight the others at the table for the last one. Do try these especially with my homemade Tandoori masala.

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Dhingri Matar/ Mushroom Peas Curry

Up until a few years ago in India, before they started farming mushrooms and all those supermarket chains started opening up and selling those farmed ones, the only kind of mushrooms available were the wild ones. They used to be a rarity that would only be available for a few days during the monsoons. You would find some vendors, usually local farmers that found them growing somewhere, selling them in small wicker baskets along the roadside. And boy were they gone fast. If you didn't get there in time, they were gone in the first few hours. People loved them then, and they love them now. We are no different in our family our little one included. I have come to make mushrooms many different ways. Here I present a mushroom curry done in the north Indian style. It has the bite of the mushrooms, the kick and heat from the spices along with the sweetness from the peas. One of the ways we love our mushrooms. 
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Cauliflower Garam Masala Pilaf

There is a simple but interesting theory behind this dish - a theory that anyone that is tasked with making nutritious and tasty yet quick lunches during the busy weekdays will appreciate. A simple rice based one pot meal that is a very good way to get the needed veggies into your family in the form of a wholesome lunch and yet can be done in under fifteen minutes. I do a few kinds that I change around every week. This being one of them that goes down with smile with hubs and the kid alike.
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Butter Chicken/Murg Makhani

If you have been following USMasala you would've probably guessed that hubs and I are vegetarians. This is the second chicken recipe among the close to three hundred that I have published so far - the only other being Chicken Tikka. I have sung praises of my Chicken-holic brother if you read the chicken tikka post. That should give you an idea how much he has to have chicken in some form at least for one or even two meals every day. This might surprise you but I do cook chicken for him at home when he visits. Yes that's right, I make it for him without even tasting it and like he says it is some of the best chicken ever and trust me he is honest when it comes to his opinions - especially to me. For that I give myself some serious bragging rights.
Now for the recipe itself - the name Butter Chicken might be misleading as I believe the word 'butter' in it for the creamy texture of gravy rather than the fact that it is loaded with butter. I have seen the literal interpretation of the name in many preparations in the local restaurants. This recipe here - believe it or not - uses no butter at all and trust me, you will not miss it. Also, unlike the impression that the ingredients list might give you, the recipe is rather straightforward to make. So for all you chicken lovers, let me know how you like it.
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Kheer/Indian rice pudding with saffron and nuts

If there is any sweet dish deeply rooted into the Indian culture it is most ubiquitously the 'Kheer'. For those who have not had the pleasure, it is a close cousin to your typical rice pudding just more exotic and flavorful (in my humble opinion). Here are a few facts to highlight the pervasiveness and importance of this dish in Indian culture. Even though the taste might vary when prepared by one person to another due to how much attention has been given to details, unlike most other dishes in the Indian cuisine that vary widely with the region they are being made in, the recipe and ingredients for the Kheer have stood the test of time and geography. Barring of course the additional flavoring or condiments, the taste essentially is unchanged. Here's another fact - traditionally, when a newly wed bride comes home the first time to her in-laws place, guess what is the first dish she is expected to make, yes the Kheer. Any celebration, any traditional function and festival, even for day to day entertaining the kheer finds its way into the menu. The greatness of this recipe is its simplicity. The slow cooking of the milk along with rice creates that delicious thick rich earthy flavor. Guess you have to try it to find out if you haven't already.

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One Bowl Fruit Cake - my way!

Let's start with the disclaimer first. This is not your traditional, fully loaded fruit cake. This recipe does not involve rum, soaking, a few more time consuming steps and is not too rich either. It can be put together in one bowl in a few simple steps, tastes absolutely fabulous and looks festive with all the holiday colors. For those of my readers that have had similar growing-up experiences as I have, this cake will surely remind you of the plain old tutti-frutti cake from the local bakery that we so enjoyed. I always thought making this cake must require a complex process and machines that only factories have. So we never even tried to make it at home. Plus the fact that ovens are not a common fixture in most kitchens in India. A part of the 'factory machines' and 'complex process' in that the tutti-frutti must require some specialized machines. But the fact that they sell the tutti-frutti mix ready-made in the stores makes this cake a very easy do. A simple twist to the basic vanilla sponge to give it a holiday twist. A fun variation to the traditional cake recipe that is so popular in my family.

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Masaledar bharwan baingan/ Spicy Stuffed Eggplants

Eggplants in my home is always about hubs.The little one and I like it too but with hubs its like nothing I can explain in a few words. Guess the only way he wouldn't eat them is raw. To go on a little more, he loves all different kinds of them, the italian, chinese, indian, purple, green, white and most likely any other kinds that he and I haven't even seen yet. His most favorite kind however are these baby eggplants just the way I make them *smirk*. You do have to give him some credit though, the eggplant is no doubt a very versatile vegetable. Fry them, saute them, bake them or even mash them and they always come out a winner.
I make them many different ways and this way is one of the most frequent as this one is my favorite eggplant preparation too. The eggplants are thoroughly soaked in spices and yet retain their beautiful petite shape making them very presentable for when you are entertaining. The kick of the spices and tang from the lemon juice and amchur along with the creamy texture of the nicely cooked eggplant make them ideally suited to be eated either with parathas or with rice and some daa. And yes, remember to leave the stems on to make them extra fun to eat.

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Sauteed Corn and Avocado Salad!

With fall just behind us and winter fast approaching, the weather has been such that we mostly tend to spend the evenings getting cozy and comfortable on our couch. Getting cozy on the couch often gets associated with a hot cup of tea and something to snack on. This warm corn salad is another one of my mom's recipes that makes me nostalgic during those fall-winter evenings. Of course the avocado was my touch to it to add another texture dimension to it (and not to mention for my avocado crazy hubs). The sweetness of the corn together with the kick from the spices and the creaminess from the avocado chunk creates an interesting play of taste and texture on your palate. Not to mention the occasional peanut to add that nutty flavor and a crunch.

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Spicy Roasted Baby Potatoes!

This one's for hubs. Granted potatoes are very versatile and well liked but he is something else. You could write songs for his love for potatoes. There are only two ways he does not like potatoes, in the raw and in the vodka form. If you are not so much of a potato fan, don't lose heart as these little guys here might just win you over. Coated with spices and slightly crispy from being sauteed and nice and tender and juicy from the inside, they are the perfect snack. Use it when entertaining guests or heck teach him how to make it so he can use it to get some points with you every now and then.

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Dahi Vada/Dahi Bhalla/Lentil Dumplings in Sweet Tangy Yogurt Sauce

Where do I start about Dahi Vadas. Let me just say they are the most favorite savory snack of all time for me. Right up there where a molten chocolate lava cake would be for a sweet one. Yeah... that much. Now that you got an idea about how much I like it, for those of you who are not aware of what it is, it is a crispy fried donut shaped dumpling made of ground lentils, very lightly seasoned and if fried right, is light and airy. Now let that crispy airy dumpling soak in a lightly salted thick yogurt sauce and here's the kicker, garnished with a spicy tangy tamarind chutney and a bunch of dry ground spices. Does the picture in your head look close to the one above?

The dahi vada is a signature dish for some of the major festivals in India, especially Holi and Dussehera. Dussehera, that was yesterday, was the occasion this time around that I made it and I am proud to say I make it just like my mother did growing up. Another occasion which proved all over how many memories food evokes.
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Homemade Tandoori Masala

You might have heard of the phrase 'the secret sauce'. For Indian cooking the equivalent phrase could very well be 'the secret masala blend'.
If I have to choose among my most favorite masala blends, it sure will be a close one between 'Tandoori masala' and 'Garam masala' - they are both absolute must-haves in my pantry! Whether you grew up eating tandoori chicken at your local restaurant or you just tasted a bite of it because someone took you along to an Indian restaurant and got completely bowled over, or anywhere in between, you would know tandoori is one of the most loved flavors in Indian dishes. And let me let you in on a secret, this is the spice blend (read: magic) behind all those lip smacking tandoori and tikka treats!

I love making homemade masalas (of course not always) but as they say homemade is definitely the BEST! Fresh, aromatic and so full of Indian-ness! Make it and use it and you’ll have a new flavor in life and in your food. Even if you regularly use the store-bought version, you will mark the noticeable difference in flavor with this fresh homemade masala. The best part is that it is so easy to make that you’ll wonder why you have not been doing it for all these years. Mom always used to grind fresh masalas on her sil-patti (stone-block). Over time, the stone block was replaced by the more convenient electric mixer/grinder, the masala and the lip-smacking taste remained unchanged.
Recently I have had quite a few requests from my readers for recipes of homemade masala blends. So here is one of my most favorite ones and stay tuned for more.

Here's a little tip- I always try to make small quantities as and when needed. Fresh-made, that's when the masala blends are the most fragrant. For grinding small quantities, I always use my coffee grinder.

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Tandoori Paneer Tikka

Paneer has been a very big part of me growing up. Those who are regular here know my obsession with this glorious cheese (if you can call cheese that, that is)! Mention paneer and there will be a sparkle in my eyes.

This dish probably needs no introduction besides its chicken counterpart being more popular. For us vegetarians out there (I have also met some meat-eaters that rave about it) this is an absolute delight on a stick. Appetizers are usually loved by people, so is paneer... add tandoori masala to it and wait there's more roast it all in an oven to get the great tandoori flavor... drooling yet?

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Mushroom Tikka masala

This dish is one of the staples in my household. I make it often but for some reason never thought of posting it yet. Hubs mentioned this morning that he hasn't seen a curry on USMasala in a while. Incidentally I had plans of making this curry for dinner (yes the eternal quest for what to make for dinner was to be fulfilled by this curry today). The obvious idea clicked in my head to share it with you guys followed by of course the clicking of the camera.
Paneer and mushroom are hot favorites in our household. This recipe combines two of my absolute favorite things- juicy marinated meaty mushrooms in a tikka masala gravy. The result is always rewarding especially when I hear feedback from the little one like 'mommy  this is million gazillion nice' that she somehow manages to speak with a mouth full of the piece of roti and mushroom that she just so eagerly gobbled up. Another great thing about this dish is its versatility. You can pair it just as easily with naan and roti as with some biryani or plain white rice. A definite must-have for your next pot-luck.

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Mungfali Pakoda/Spicy Crispy Peanut Fritters

here are some ready-to-eat foods that we are used to seeing around us growing up. Foods that you feel like grabbing when you crave a snack, foods that mom always kept a stock of in the pantry, foods that the pharmacy store around the corner carried that it had no business selling. Then you grow up and move out. If you are like me, you move out to a place where there is neither mom's pantry nor the corner pharmacy that sold the snack. Well yeah Walgreens pretty much sells everything... but its not the same. Then mom comes for a visit and shares her cooking secrets with he beloved daughter :) This is one such recipe. A very common spicy snack in India, is sold in little snack packets in practically every store that sells snacks, but if you ever tried making these yourself, you would know these are really tricky. But if you follow the recipe closely, you will be glad you tried. You pop a couple in your mouth and you get the crunch of the crispy outer covering and by the time you get to the soft yet chewy peanut inside, the spices in the coating kick begin to make their music. Let me know if you could resist reaching out for seconds.

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Strawberry Lassi

uscious plump strawberries so aptly represent the essence of spring and summer in my opinion. Nature at its prime, vibrant and full while the strawberries are gorgeously plump, red, sweet and juicy, a delightful treat for the eyes and taste buds alike. The bright sunshine, the blooms and the flowers make you feel good and you are practically forced into thinking what a beautiful day it is. It just feels like mother nature is... well... happy. That is exactly how I feel at the sight of the red strawberries which are to be seen everywhere. My shopping baskets get filled with the bright reds every time I visit the stores – they are irresistible. Between getting them out of the grocery bags, washing them and putting them away in the refrigerator, quite a few of them are gone already. Hubs being his usual nonchalant self, will open a box, grab one with its leaves on top, take a big bite, chuck the stub into the trash, repeat the steps with a few more of them, emphatically claim that they were awesome, forgetting it as soon as he says it and return to whatever it is that he was doing before he raided the box. Makes me smile every time.

It might seem a little strange but even though I have claimed our love for strawberries, neither hubs nor I like smoothies the way they make it here. Can't explain why, we just don't. So I have always wanted to incorporate these berries into a smoothie-like drink. This lassi was the perfect answer. It has all the goodness and the perfect texture of your traditional lassi. It is thick and creamy, feels like a mouthful and drenches your throat as it goes down while leaving that tingling taste in your mouth involuntarily making you go for the next gulp.

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Tandoori vegetable paneer pizza ~ all homemade!

love Italian food. Love eating it and love cooking it. Love the different layers, flavors complex yet simple, exotic yet rustic - flavors that have stood the test of time - just like Indian food. You can sense the rich culture and the legacy from the food. When there is a mention of Italian food the first thing that comes to mind is of course the ever-popular Pizza. You guessed it, I love Pizza... a lot. Regardless of crust or toppings - pan, hand-tossed, deep dish, Brooklyn style, thin-crust even the bread and bagel pizza :). A soft chewy bread loaded with veggies and other toppings with a generous helping of cheese! Just can't stop raving. Coming to the US, I had my first ever pizza at Pizza Hut a few years ago... and boy.. I was completely hooked :-) India - at the time - was still coming of age as far as Italian food was concerned so I'd had pizza a couple of times, but this was different. Ahh the good old days.. we used to order delivery, be total couch potatoes and sit in front of the TV for hours watching the 24 hour marathons of Law and Order.

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Vegetable Hakka Noodles/Vegetable Chowmein

hinese food definitely has its place on the menu of practically every restaurant in India. The fact to be noted here though is that over the last several decades as India gradually adopted this neighboring cuisine, barring a few key ingredients, the cuisine has taken a life of its own. So much so as to build a global identity and even aptly being named 'Indo-Chinese cuisine'.
Not just on menus of restaurants, this cuisine is so much a part of the Indian lifestyle now that with every couple of roadside push-cart food vendors selling  your usual pani-puri, kulfi or dosa-idli, you will find a cart that boasts of the best chilli chicken or hakka noodles among other things.
Chinese food here in the US sure is different. Your veg. lo-mein from the local Chinese place that comes in that iconic chinese food carton, tastes great but after you are a few digs into it, you sure get reminded of the corner chinese-wala back home and the sound of the sizzling noodles in his wok on his stove-top and the makeshift push cart that showed up on that very corner religiously every day at five in the evening.
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