Thursday, September 22, 2016
Friday, September 16, 2016
Palak Paneer/Saag Paneer/Spinach Paneer
Palak Paneer/Saag Paneer/Spinach Paneer
This is basically soft paneer or cottage cheese cubes cooked in a smooth spinach curry. It's super easy to make and also very healthy. Sometimes, I also use tofu or mixed veggies and beans instead of the cheese.
This recipe has been a long time coming; I promised MC and ST this recipe months ago!
Here you go, ladies!
This is basically soft paneer or cottage cheese cubes cooked in a smooth spinach curry. It's super easy to make and also very healthy. Sometimes, I also use tofu or mixed veggies and beans instead of the cheese.
This recipe has been a long time coming; I promised MC and ST this recipe months ago!
Here you go, ladies!
Ingredients
- for the spinach puree:
- 1-2 bunches spinach OR one 32 oz box of baby spinach (I havent tried this recipe with frozen spinach)
- 1 or 2 (or more if you're daring or need more heat in your food) green chilies or any kind of chili peppers, roughly chopped
- 3-4 pods of garlic, roughly chopped (optional)
- 1 inch ginger, roughly chopped
- Water for blanching spinach
- Ice and water for ice bath
- for the base curry; all in order of appearance
- OIl - 1-2 tbs. You can use any oil you like
- Cumin seeds - 1 tsp
- Bay leaf - 1 leaf
- Cloves - 4-5
- Cardamom - 4-5
- Cinnamon - 1 inch stickNote: These are basically most of the ingredients of garam masala, so if you have them, use them WITH the garam masala. If you don't have any of these spices, then use just the garam masala, but add it with the turmeric and chilli powder.
- Onion - 1 large or two medium sized, finely chopped
- Tomato - 1 large or two medium sized, finely chopped
- Garlic - 4-5 pods (I use a whole bulb, so you can add this to your taste), finely choppedNote: You can also roughly cube these if you're going to puree the base curry too
- Garam Masala - 1-2 tsp. Note: If you don't have any raw spices, then double this amount.
- Turmeric powder - Half tsp
- Red chili powder - One tsp (optional; you can add more if you like spicy food)
Other ingredients:
- Tofu/paneer/veggies and beans - 1 lb
Note: The paneer or tofu cubes can also be lightly fried/pan fried and then added to the curry; you don't need to cook the fried paneer or tofu in the gravy because it will already be cooked. But if you're going for healthy, or if you just like the tofu/cheese slightly squishy and springy, then add it to the curry to cook. - Cream/yogurt/sour cream - 1-2 tbsp (optional)
- Oil/Ghee (clarified butter)/Unsalted butter - 2 tbs
- Kasuri methi/dry fenugreek leaves - 1 tsp (optional)
Here's how you make it:
Spinach puree:
- Rinse the spinach leaves well. Remove any stringy stems.
- Boil water in deep pot and add some salt to it.
- Once the water had come to a rolling boil, add the spinach leaves. Close the lid and let the leaves sit in the water for 2-5 minutes
- Strain the leaves and immediately put them in an ice bath (10 cubes of ice in a bowl of water). Note: Shocking the spinach stops it from cooking further and also preserves the green colour of the spinach.
- Strain the water and add the spinach to a blender with chopped ginger, garlic and green chilies.
- Make a smooth puree. Note: Don't add water while making the puree.
Making the base curry:
- Heat oil/ghee/unsalted butter in a pan.
- Add the cumin, cardamom, cloves, cinnamon, and bay leaf till the cumin splutters.
- Add the finely chopped/cubed onions and garlic, and sauté till the onions caramelize.
- Then add finely chopped/cubed tomatoes and sauté till they soften and you see the cooking fat along the sides of the pan.
- Now add the turmeric powder, red chili powder, garam masala, and stir.Note: At this point, you will have to blend the base curry if you haven't finely chopped the onions, garlic, or tomato.
- Fold in the spinach puree and add more water if you want more gravy.
- Simmer for 6-7 minutes or more till the spinach is cooked. Add the cubed paneer/tofu/veggies if they haven't been fried.
- If the paneer/tofu/veggies have been fried, then add them now, after the base curry and spinach puree have simmered together. Reduce the flame to low for 1-2 minutes.
- Lastly, switch off the flame and add cream/yogurt/sour cream, and the kasuri methi/fenugreek leaves. Stir gently so that the cream gets incorporated in the gravy uniformly.
Serve this hot with some rotis, naan or rice. You can also top the dish with some lemon juice, butter or cream while serving. I like the lemon because it brings out the flavour of the spinach and also cuts the fat a little.
Monday, March 10, 2014
(sp)Iced Orange tea
A friend recently bought a LEGO version of the Millennium Falcon. Yes, the awesome version that isn't easily available. :) And the amazing friend that he is, he allowed a motley crew well into their 20s and 30s over to come help him build it. We all brought munchies and drinks to help fuel the madness. I was just recovering from a sore throat, so I figured that I should take my favorite allergy/cold/fever/yucky feeling reliever - masala chai. And since it was 80F outside, and a couple of friends were lactose intolerant, I thought I would take an iced version without milk. I'd never tried this recipe before, so I was pretty kicked that it worked! Ashley B asked for the recipe, so here it is:
What you need:
Two quarts of water - split into 1.5 and 0.5 quarts
Tea - 4 bags or 6 tsp of loose tea leaves
Ginger - 1-1.5 inches raw ginger or 2 - 2.5 tsp of powdered ginger
Cloves - 5
Star anise - 1 star or 4-5 broken pieces
Cinnamon - 1-2 inches broken up into smaller pieces
Cardamom - Use 2-3 whole. I used about 8-10 peels without the seeds. It does the trick!
Orange juice - 2 cups. If you use freshly squeezed orange juice, reserve the rinds.
How to make it:
1. In a pitcher, add the orange juice and half a quart of water. You can also slice one orange and add it to the pitcher if you like. I did. Stick the pitcher in the fridge.
2. Add the spices and ginger to one and a half quarts of water and bring to a boil in a saucepan/pot. Turn the heat off and add the tea leaves/bags and cover the pot.
Note: If you don't have ALL the spices, its okay. Use whatever you have in your pantry.
3. After fifteen minutes, add the rinds of the oranges and sugar if you want sweet iced tea and cover the pot again.
Once the tea cools, strain it into the pitcher with the sliced oranges and orange juice. Make sure to leave room for ice.
That's all, folks!
What you need:
Two quarts of water - split into 1.5 and 0.5 quarts
Tea - 4 bags or 6 tsp of loose tea leaves
Ginger - 1-1.5 inches raw ginger or 2 - 2.5 tsp of powdered ginger
Cloves - 5
Star anise - 1 star or 4-5 broken pieces
Cinnamon - 1-2 inches broken up into smaller pieces
Cardamom - Use 2-3 whole. I used about 8-10 peels without the seeds. It does the trick!
Orange juice - 2 cups. If you use freshly squeezed orange juice, reserve the rinds.
How to make it:
1. In a pitcher, add the orange juice and half a quart of water. You can also slice one orange and add it to the pitcher if you like. I did. Stick the pitcher in the fridge.
2. Add the spices and ginger to one and a half quarts of water and bring to a boil in a saucepan/pot. Turn the heat off and add the tea leaves/bags and cover the pot.
Note: If you don't have ALL the spices, its okay. Use whatever you have in your pantry.
3. After fifteen minutes, add the rinds of the oranges and sugar if you want sweet iced tea and cover the pot again.
Once the tea cools, strain it into the pitcher with the sliced oranges and orange juice. Make sure to leave room for ice.
That's all, folks!
Sunday, February 16, 2014
Tomato thokku
This recipe is super easy. I swear. This is something I make when I have almost nothing in the pantry or if I'm making pongal. You can eat this with chapattis, naan (bread), rice, bread, or even tortillas! This was a life saver during the grad school era.
What you need:
Tomatoes - Approximately 10 big ones or 4 cans
Turmeric - 2tbsp
Sugar/Jaggery/Brown sugar - 2 tbsp
Oil - 2 tbsp
Mustard seeds - 2 tsp
Cumin seeds - 2 tsp
OPTIONAL ingredients
Onion - One large, finely diced
Chillies - Depends on your spice needs. I use 4 Thai chillies
Garlic - Optional. As many as you like. I like a lot of garlic in mine.
Ginger - Optional. About 4 tbsp.
Chilli powder - 2 tbsp
Hing/Asofoetida - 1/4 tsp
Methi seeds - 1 tsp
Curry leaves - 1 sprig
Cilantro/Coriander - 4 tbsp
Tomato paste - 8 oz can
Notes:
1. Use squishy tomatoes for this recipe. It's not a must, but it works better.
2. There is no wrong way you can make this.
What you need to do:
1. Heat the oil in a sauce pot on medium heat
2. Once the oil has heated, add the mustard seeds, cumin seeds, and curry leaves
3. Once the mustard seeds splutter, add the onion, chillies, garlic, ginger, hing, and methi seeds and saute on high heat till the onions turn translucent
4. Add the diced tomatoes, turmeric, chilli powder (if you still need more of a kick or omitted the green chillies), tomato paste, and sugar and bring the heat back to medium
5. When you have half the amount of what you started with, add the cilantro and you're done!
What you need:
Tomatoes - Approximately 10 big ones or 4 cans
Turmeric - 2tbsp
Sugar/Jaggery/Brown sugar - 2 tbsp
Oil - 2 tbsp
Mustard seeds - 2 tsp
Cumin seeds - 2 tsp
OPTIONAL ingredients
Onion - One large, finely diced
Chillies - Depends on your spice needs. I use 4 Thai chillies
Garlic - Optional. As many as you like. I like a lot of garlic in mine.
Ginger - Optional. About 4 tbsp.
Chilli powder - 2 tbsp
Hing/Asofoetida - 1/4 tsp
Methi seeds - 1 tsp
Curry leaves - 1 sprig
Cilantro/Coriander - 4 tbsp
Tomato paste - 8 oz can
Notes:
1. Use squishy tomatoes for this recipe. It's not a must, but it works better.
2. There is no wrong way you can make this.
What you need to do:
1. Heat the oil in a sauce pot on medium heat
2. Once the oil has heated, add the mustard seeds, cumin seeds, and curry leaves
3. Once the mustard seeds splutter, add the onion, chillies, garlic, ginger, hing, and methi seeds and saute on high heat till the onions turn translucent
4. Add the diced tomatoes, turmeric, chilli powder (if you still need more of a kick or omitted the green chillies), tomato paste, and sugar and bring the heat back to medium
5. When you have half the amount of what you started with, add the cilantro and you're done!
Thursday, November 29, 2012
Channa (chick peas/garbanzo beans) masala
So apparently I've slacked off so much, that instead of posting regularly, I have resorted to putting up recipes that have been requested by friends and family. :) This one is for Lee and Jonathan L.You can also use this recipe with any other kind of beans like pinto beans, kidney beans, and even black eyed peas!
I hate doing dishes. A lot. So I have a deal with V to do the dishes while I cook and clean the counter tops. Yeah, we're egalitarian like that. But sometimes, all he wants to do is play his guitar while Rome (or my kitchen) burns. So I try to make sure I have one pot to clean!
This dish is very forgiving and you CANNOT go wrong. You also don't necessarily need 'Indian' spices to attempt making this recipe. You will surely have almost everything on this list in your spice rack. And if you don't, its still okay. One thing I have learned after coming to the US is that when you make do without a lot of the Indian spices (most of which are hard to get or exorbitantly expensive), you learn to taste the ingredients in the dish - which is not necessarily a bad thing! :)
So here is what you need:
1. Garbanzo beans/Chick peas - 2 cans
Note: If the beans are uncooked/not from a can, then soak them overnight or for 8-10 hours.
2. Garam masala/Curry powder - 3 tbsp
Note: If you don't have either, then use: 3-4 cloves/ 1/2 tsp clove powder, 2 bay leaves, 4-5 cardamom seeds/ 1/2 tsp cardamom powder, 2 inches of cinnamon bark/ 1/2 tsp cinnamon powder. You can just use 2 tbsp of garam masala powder or curry powder. But if you're using curry powder, add 1/2 tsps of cinnamon and coriander powders - it gives the curry powder a little kick!
3. Ginger-garlic paste - 1 tbsp
Note: If you don't have this, you can just use fresh ginger (1 inch chopped fine or grated) and 5 pods of garlic (again chopped finely or grated).
4. Onions - 2 (medium sized; red or yellow. I prefer red.)
Note: Cut the onions finely. If you're going to grind the onions and tomato (next ingredient) into a paste, then you can cut it up into cube-sized chunks.
5. Thai green peppers/serrano peppers - 2 or 3 depending on how much heat you like in your food
Note: You can just use pepper corns instead. It doesn't pack too much heat. If you're not going to grind the onions and tomatoes, use ground pepper instead.
6. Tomatoes - 2 large
Note: Same as with the onions. Cut finely if you're not going to grind it and into large chunks if you're going to use your amazing blender! :)
7. Coriander leaves/cilantro - half a cup (chopped)
Optional ingredients
8. Sour cream - 2 tbsps
9. Lime - Juice of 1 lime
10. Turmeric - 1 tsp
There are two ways you can make this recipe: pressure cook it, or make it in a pot. I like to pressure cook it because I don't have to grind the onions and tomatoes (I avoid cleaning my immersion blender) - they just disintegrate in the pressure cooker!! :) The only way you can mess up this recipe is if the beans don't cook. So if you don't have a pressure cooker and have uncooked beans, then make sure that you keep adding more water till the beans are thoroughly cooked.
So here is how you make it if you're using a pressure cooker (in case you're using uncooked beans)
1. Saute the onions, peppers, and the ginger-garlic paste.
2. Once the onions get transparent, add the tomatoes.
3. If you're grinding the onions and tomato, now is the time! Grind everything together and then put the beans into the mixture. Add the sour cream, all the spices or curry powder/garam masala, and salt.
4. Add water till the beans are covered. Close the lid, and wait for three or four whistles.
5. Once the pressure is out, add the lime juice and cilantro/coriander leaves. You're done!
Note: If it gets too watery, mix corn starch or rice powder in cold water and add it to the pot. Wait for the mixture to boil. Then add the lime juice and cilantro/coriander leaves.
If you're not using a pressure cooker, then here's how you make it:
1. Saute the onions, peppers, and the ginger-garlic paste.
2. Once the onions get transparent, add the tomatoes.
3. Put the beans into the mixture. Add the sour cream, all the spices or curry powder/garam masala, and salt.
4. Add water till the beans are covered. Keep it on medium heat for 10 minutes.
5. Add the lime juice and cilantro/coriander leaves. You're done!
Note: If it gets too watery, mix corn starch or rice powder in cold water and add it to the pot. Wait for the mixture to come to a boil. Then add the lime juice and cilantro/coriander leaves.
You can eat this with bread, chapattis (Indian bread), and rice.
I hate doing dishes. A lot. So I have a deal with V to do the dishes while I cook and clean the counter tops. Yeah, we're egalitarian like that. But sometimes, all he wants to do is play his guitar while Rome (or my kitchen) burns. So I try to make sure I have one pot to clean!
This dish is very forgiving and you CANNOT go wrong. You also don't necessarily need 'Indian' spices to attempt making this recipe. You will surely have almost everything on this list in your spice rack. And if you don't, its still okay. One thing I have learned after coming to the US is that when you make do without a lot of the Indian spices (most of which are hard to get or exorbitantly expensive), you learn to taste the ingredients in the dish - which is not necessarily a bad thing! :)
So here is what you need:
1. Garbanzo beans/Chick peas - 2 cans
Note: If the beans are uncooked/not from a can, then soak them overnight or for 8-10 hours.
2. Garam masala/Curry powder - 3 tbsp
Note: If you don't have either, then use: 3-4 cloves/ 1/2 tsp clove powder, 2 bay leaves, 4-5 cardamom seeds/ 1/2 tsp cardamom powder, 2 inches of cinnamon bark/ 1/2 tsp cinnamon powder. You can just use 2 tbsp of garam masala powder or curry powder. But if you're using curry powder, add 1/2 tsps of cinnamon and coriander powders - it gives the curry powder a little kick!
3. Ginger-garlic paste - 1 tbsp
Note: If you don't have this, you can just use fresh ginger (1 inch chopped fine or grated) and 5 pods of garlic (again chopped finely or grated).
4. Onions - 2 (medium sized; red or yellow. I prefer red.)
Note: Cut the onions finely. If you're going to grind the onions and tomato (next ingredient) into a paste, then you can cut it up into cube-sized chunks.
5. Thai green peppers/serrano peppers - 2 or 3 depending on how much heat you like in your food
Note: You can just use pepper corns instead. It doesn't pack too much heat. If you're not going to grind the onions and tomatoes, use ground pepper instead.
6. Tomatoes - 2 large
Note: Same as with the onions. Cut finely if you're not going to grind it and into large chunks if you're going to use your amazing blender! :)
7. Coriander leaves/cilantro - half a cup (chopped)
Optional ingredients
8. Sour cream - 2 tbsps
9. Lime - Juice of 1 lime
10. Turmeric - 1 tsp
There are two ways you can make this recipe: pressure cook it, or make it in a pot. I like to pressure cook it because I don't have to grind the onions and tomatoes (I avoid cleaning my immersion blender) - they just disintegrate in the pressure cooker!! :) The only way you can mess up this recipe is if the beans don't cook. So if you don't have a pressure cooker and have uncooked beans, then make sure that you keep adding more water till the beans are thoroughly cooked.
So here is how you make it if you're using a pressure cooker (in case you're using uncooked beans)
1. Saute the onions, peppers, and the ginger-garlic paste.
2. Once the onions get transparent, add the tomatoes.
3. If you're grinding the onions and tomato, now is the time! Grind everything together and then put the beans into the mixture. Add the sour cream, all the spices or curry powder/garam masala, and salt.
4. Add water till the beans are covered. Close the lid, and wait for three or four whistles.
5. Once the pressure is out, add the lime juice and cilantro/coriander leaves. You're done!
Note: If it gets too watery, mix corn starch or rice powder in cold water and add it to the pot. Wait for the mixture to boil. Then add the lime juice and cilantro/coriander leaves.
If you're not using a pressure cooker, then here's how you make it:
1. Saute the onions, peppers, and the ginger-garlic paste.
2. Once the onions get transparent, add the tomatoes.
3. Put the beans into the mixture. Add the sour cream, all the spices or curry powder/garam masala, and salt.
4. Add water till the beans are covered. Keep it on medium heat for 10 minutes.
5. Add the lime juice and cilantro/coriander leaves. You're done!
Note: If it gets too watery, mix corn starch or rice powder in cold water and add it to the pot. Wait for the mixture to come to a boil. Then add the lime juice and cilantro/coriander leaves.
You can eat this with bread, chapattis (Indian bread), and rice.
Cabbage Curry
I love cabbage curry. I really do. Its a very forgiving dish and does not need much from your pantry. I know some of you are looking for a cabbage dish with gravy, but I refuse to stop calling it a curry since I was raised South Indian. :) This is a 'dry' curry that you can eat with rotis, rice & rasam, or just plain rice.
Like I said, cabbage is very forgiving, but it is also very versatile. You can make this any number of ways depending on what it is going to accompany and what style you want to make it in.
What you need:
Cabbage
Onion**
Carrot**
Peas**
Cilantro/coriander**
Garlic**
Turmeric**
Curry powder**
For the garnish:
Oil
Mustard seeds
Cumin seeds
Curry leaves**
Red Chillies**
How you make it:
1. Start the garnish
2. Add Garlic** and Onion**. Saute this till the onions caramelize or get transparent. Add the cabbage, carrot** and peas**.
3. Add turmeric**, curry powder** and salt
4. Once you're happy with how much its cooked, add cilantro/coriander** and take it off the heat.
You're done! :)
Like I said, cabbage is very forgiving, but it is also very versatile. You can make this any number of ways depending on what it is going to accompany and what style you want to make it in.
What you need:
Cabbage
Onion**
Carrot**
Peas**
Cilantro/coriander**
Garlic**
Turmeric**
Curry powder**
For the garnish:
Oil
Mustard seeds
Cumin seeds
Curry leaves**
Red Chillies**
How you make it:
1. Start the garnish
2. Add Garlic** and Onion**. Saute this till the onions caramelize or get transparent. Add the cabbage, carrot** and peas**.
3. Add turmeric**, curry powder** and salt
4. Once you're happy with how much its cooked, add cilantro/coriander** and take it off the heat.
You're done! :)
Monday, January 9, 2012
Suneil's wrap
So this wrap is named for Suneil M. The most cutest, sweetest, evil host there ever will be. Most people think he is mild-mannered and sweet, but he is just biding his time to swoop in and floor you. :) I stayed with him and his roomie Pari (another sweet, cute, funnest person) for a month in which time they made life a million times better. I was away from V, miserable at work, and trying to job hunt. They spoiled me rotten with tea, random crack food, ice cream (i had one after dinner everyday)... need I say more? I miss them. Sigh. But I digest. This recipe was 'built' on the spot for his need.
What you need:
1. Frozen veggies/fresh veggies. Any veggies will do. Yes, even the mixes with corn in them. If its frozen, then thaw them in cold water. It is imperative that you do not thaw them using heat.
For the marinade:
2. Curd/Yogurt - enough to just coat the veggies, so it totally depends on the quantity of veggies. If you do not have enough yogurt, then just add some lime/lemon juice to it.
3. Garlic - your discretion. Can be left out as well.
4. Turmeric (1/2 tsp), Chilli/paprika powder (1 tsp; use your judgement), Coriander powder (1/2 tsp), Garam masala/Curry powder (1 tsp). This is my guess for 1 pound of veggies, so use your judgement or exceptional math skills. :)
**end of marinade**
5. Wrap, chapatti, or tortilla
For the raita:
6. Onion - half a cup, chopped
7. Green chillies/serrano peppers - 2, finely chopped. If you can't handle the heat, then just reduce it. No need to leave the kitchen! LOL. Ok, I am on flu medication. Do not judge my humour!
8. Tomatoes - 1, chopped
9. Cumin seeds/Jeera - 1/2 tsp
**end of raita**
How to do it:
Fixing the veggies:
1. Marinate the veggies with the yogurt, garlic, turmeric, chilli/paprika powder, coriander powder, garam masala/curry powder. The veggies should just be coated. If you have extra, do not panic. You can leave it in there, you can use it later. Now stick it in the fridge for half an hour at least or one hour. Worst case scenario, you can leave it in the fridge for two days. You HAVE to make it after that or throw it away.
Things to do while you wait for the veggies to be marinated:
2. In the meantime, finely chop the chillies, onion, and tomato. This is going to be for your raita. Since you are going to use the oven for the veggies, preheat it to 350 F. While your oven is preheating, you can get your baking sheet ready for the veggies. I presume the preheating takes 5-7 mins, so it should be enough time to get started. Line your baking sheet with aluminium foil (I personally favor the Reynolds non stick one, but you can use any aluminium foil and use a non stick spray on it), strain the veggies, and then put them on the aluminium foil. If there is not much marinade on it, then place another sheet of foil on it so it doesn't dry out. If there is a lot of marinade, then just leave it uncovered.
Baking the veggies:
3. The veggies should be in the oven for about 30 minutes. You will bake the veggies for 20 minutes at 350 F and then broil it on low/400 F for 5-10 minutes, depending on how charred you want the veggies to be. It looks like tandoori veggies if you let it go for about 10 minutes, but has a grilled flavor between 5 and 7 mins. If you are covering the veggies, take the foil off before you broil it.
4. While you are waiting for the veggies to bake, you can make your raita for the wrap. It will serve as your sauce. If you had any of the marinade left, you can add it to your raita now. Saute the onion and green chillies in a little oil. Add some cumin seeds (optional). Once the onions are brown, add the chopped tomato. Its important that you do this now because you can't put this hot mixture in the yogurt. It will break. Wait for the onions and tomato to get to room temperature before you add the yogurt to it. Now add salt to taste and put it in the refrigerator.
Assembling the wrap:
5. Toast the tortilla, put some veggies and the raita in it and eat up!
What you need:
1. Frozen veggies/fresh veggies. Any veggies will do. Yes, even the mixes with corn in them. If its frozen, then thaw them in cold water. It is imperative that you do not thaw them using heat.
For the marinade:
2. Curd/Yogurt - enough to just coat the veggies, so it totally depends on the quantity of veggies. If you do not have enough yogurt, then just add some lime/lemon juice to it.
3. Garlic - your discretion. Can be left out as well.
4. Turmeric (1/2 tsp), Chilli/paprika powder (1 tsp; use your judgement), Coriander powder (1/2 tsp), Garam masala/Curry powder (1 tsp). This is my guess for 1 pound of veggies, so use your judgement or exceptional math skills. :)
**end of marinade**
5. Wrap, chapatti, or tortilla
For the raita:
6. Onion - half a cup, chopped
7. Green chillies/serrano peppers - 2, finely chopped. If you can't handle the heat, then just reduce it. No need to leave the kitchen! LOL. Ok, I am on flu medication. Do not judge my humour!
8. Tomatoes - 1, chopped
9. Cumin seeds/Jeera - 1/2 tsp
**end of raita**
How to do it:
Fixing the veggies:
1. Marinate the veggies with the yogurt, garlic, turmeric, chilli/paprika powder, coriander powder, garam masala/curry powder. The veggies should just be coated. If you have extra, do not panic. You can leave it in there, you can use it later. Now stick it in the fridge for half an hour at least or one hour. Worst case scenario, you can leave it in the fridge for two days. You HAVE to make it after that or throw it away.
Things to do while you wait for the veggies to be marinated:
2. In the meantime, finely chop the chillies, onion, and tomato. This is going to be for your raita. Since you are going to use the oven for the veggies, preheat it to 350 F. While your oven is preheating, you can get your baking sheet ready for the veggies. I presume the preheating takes 5-7 mins, so it should be enough time to get started. Line your baking sheet with aluminium foil (I personally favor the Reynolds non stick one, but you can use any aluminium foil and use a non stick spray on it), strain the veggies, and then put them on the aluminium foil. If there is not much marinade on it, then place another sheet of foil on it so it doesn't dry out. If there is a lot of marinade, then just leave it uncovered.
Baking the veggies:
3. The veggies should be in the oven for about 30 minutes. You will bake the veggies for 20 minutes at 350 F and then broil it on low/400 F for 5-10 minutes, depending on how charred you want the veggies to be. It looks like tandoori veggies if you let it go for about 10 minutes, but has a grilled flavor between 5 and 7 mins. If you are covering the veggies, take the foil off before you broil it.
4. While you are waiting for the veggies to bake, you can make your raita for the wrap. It will serve as your sauce. If you had any of the marinade left, you can add it to your raita now. Saute the onion and green chillies in a little oil. Add some cumin seeds (optional). Once the onions are brown, add the chopped tomato. Its important that you do this now because you can't put this hot mixture in the yogurt. It will break. Wait for the onions and tomato to get to room temperature before you add the yogurt to it. Now add salt to taste and put it in the refrigerator.
Assembling the wrap:
5. Toast the tortilla, put some veggies and the raita in it and eat up!
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