Sesame Chilli Paneer with Stir Fry Vegetables

Posted on June 2, 2010by Monica

Ive recently had a few readers ask about new paneer recipes. Being a fellow paneer lover, I jumped on the challenge! So tonight, mamma and I got creative in the kitchen. hat we ended up with, as the title clearly spells out for you, is a sesame chilli paneer dish mi!ed with stir fry vegetables. hen making the sauce, we e!perimented with diff "uantities of each ingredient to make it just right. #ry it out, let me know how it goes. $s always, the recipe is customi%able so you can add whatever vegetables you like. $lso, if youre not the biggest fan of sesame seeds, leave it out! &ashews'almonds work really well too Serves 4 What we need: ()*g cubed paneer + tbsp corn flour , garlic cloves, grated - big onion, sliced (. ginger, thinly sliced - big green pepper, cut into -. s"uares -* chestnut mushrooms, "uartered ( cupfuls broccoli, thinly sliced + cupfuls cabbage, thinly sliced ) tbsp soy sauce + tbsp chilli sauce ( tbsp sweet chilli sauce ( tbsp concentarted curry sauce paste ( cups water ( tsp salt -', tsp paprika pinch of black pepper ) tbsp sesame oil (tbsp sesame seeds handful peanuts

How we do: In a bowl, add the paneer, - tbsp corn flour, - clove grated garlic, - tsp salt, paprika / pepper. 0i! well. 1eat - tbsp sesame oil in a non stick pan. $dd the paneer and scatter them in the pan so they separate. Brown them on one side and turn it over to cook the other side. 2emove from pan. In the same pan, on high heat, add the peanuts and dry roast them. 3nce browned, add the sesame seeds. 2emove once golden. 4eep your eyes on the pan. #hey brown in +* seconds! In a bowl add the soy sauce, chilli sauce, sweet chilli sauce, curry paste 5crumbled6, ( tbsp corn flour, water and - tsp salt. 0i! well. In a wok, heat , tbsp sesame oil on high heat. $dd the garlic and ginger. Sautee them for - minute. 7ow add all the vegetables. Stir for (8+ minutes. 7ow add the paneer. $dd -'( sauce prepared earlier and stir well. 4eep stirring for (8+ minutes. 9radually add the remaning sauce whilst stirring the vegetables constantly over the course of (8+ minutes. 3nce the sauce has thickened and gla%e all the vegetables, sprinkle the sesame seeds and peanuts on top. Balle Balle! :oure done! Best served with boiled rice.

Paneer Stuffed Peppers

Posted on June 13, 2010by Monica

&ontinuing with the paneer theme I thought I would play around with the crumbled paneer 5see recipe below6 and use it to stuff some peppers. Its great as an appeti%er or as a side dish. 9ood thing is you can prep these the night before, so if youve got a dinner party the ne!t day you can stick them in the oven just before your guests come. Ive made stuffed peppers before but have always used cous cous which is nice but I think it can be a bit dry sometimes, where the paneer stays nice and creamy in te!ture. &h ch ch check it out!! Serves 4-6 What we need: ; green / red peppers, washed -<*g crumbled paneer ( tbsp olive oil - tbsp grated ginger -'( onion, finely diced , mushrooms, finely chopped -'( cup sweetcorn -'( tsp cumin seeds - -'( tsp salt -', tsp black pepper -'( tsp ground oregano - tsp lemon juice handful fresh coriander How we do: =reheat the oven to -<* & Slice the top of the peppers off 5-'( from top6 and empty the insides. In a pan, heat - tbsp olive oil on high heat. $dd the cumin seeds. hen they begin to si%%le, add the onions. &ook the onions for -8( minutes and add the ginger. 0i!. $dd the mushrooms and sweetcorn. 5If you are using fro%en sweetcorn, make sure you thaw it out before hand and that there is no e!cess water6. &ook for a further ( minutes. 7ow time to season> add all the dry spices listed and the lemon juice. #oss in the coriander and mi! thoroughly. ?inally add the crumbled paneer and mi! together. #urn the heat off. ?ill each pepper with the paneer stuffing. @ine a baking tray and place the peppers on it. Spread olive oil over each pepper on the inside and outside. 5:ou can place the tops of the peppers on the side of the baking tray6. &ook for -*8-( minutes until you see the peppers brown. B$@@A B$@@A! :oure done

Paneer Masala

Posted on January 14, 2010by Monica

Paneer is an Indian cottage cheese which is so versatile. It can be baked, grilled, ried, sauteed, bb!"d#you get the $oint% &lthough it"s $retty 'ild in taste, it absorbs s$ices and lavours really well.(oday"s reci$e is si'$le to 'ake and a great vegetarian alternative so check it out) Serves 4 What we need: * tbs$ olive oil 1 block o $aneer +a$$ro, 2*0g-, cut into 1 inch cubes 1 ts$ cu'in seeds 1 1.2 ts$ tur'eric $owder 3 ts$ salt 1 tbs$ grated ginger 3 cloves garlic 1 'ediu' onion 1 ts$ $a$rika 1 ts$ gara' 'asala 1 green chilli hand ul o resh cho$$ed coriander 1.2 tin $lu' to'atoes 1.2 cu$ $eas +i ro/en, thaw in water and strain*01 'ushroo's, !uartered How we do: In a non stick rying $an, heat 1 tbs$ olive oil. &dd 1 ts$ cu'in seeds. 2nce they begin si//le, add the $aneer cubes. 3ow add 1 ts$ salt and 1 ts$ tur'eric $owder. 4ightly ry until $aneer turns golden on both sides. 5e'ove ro' heat. In a ood $rocesser, add the onion, garlic, ginger and chilli. 3ow add 2 ts$ salt, 1 ts$ $a$rika, 1.2 ts$ tur'eric, 1ts$ gara' 'asala and the coriandor. Process until inely ground. In a $an, heat 4 tbs$ oil. (hen add the ground u$ 'asala. 6ook on 'ediu' heat until golden brown.

&dd 1.2 tin $lu' to'atoes and cook or 40* 'inutes. 2nce the oil begins to se$arate ro' the 'asala, add the $eas. (hen add the 'ushroo's and the $aneer. Mi, well. &dd water so it is 7ust covering the vegetables and $aneer. 6ook on high heat until it boils. 6heck or salt. (hat"s it you"re done% alle alle! 8est served with resh cha$$ati or bas'ati rice.

"asy Paneer# Peppers $ Cabbage Masala

Posted on July 11, 2013by Monica

7ot sure if Ive mentioned this before 5I definitely have6 but I love paneer! #he beauty of this traditional Indian cheese is its sheer versatility. Its mild in flavour and as a result absorbs spices particularly well. #his recipe is an e!tremely "uick and easy way of making a delicious and satisfying meal in minutes. Its colourful, flavourful and filling and the crunchiness of the vegetables perfectly compliments the creaminess of the paneerBin essence this dish works! 9ive it a try and do share your thoughts with me.

Serves 4-6 What we need: ( tbsp olive oil - tsp cumin seeds ()*g paneer, cut into -. cubes ( cloves garlic, grated - green / - red capsicum, thinly sliced -'( onion, thinly sliced - cup thinly sliced cabbage -'( cup grated cheddar cheese ( heaped tbsp tomato puree - tsp salt or according to taste - tsp ground ginger powder - tsp chilli powder 1andful fresh coriander

How we do: 1eat the oil in a non stick pan. 3nce hot, add the cumin seeds and when they begin to splatter, add the garlic and cook until slightly golden. 7ow add the paneer and cook for (8+ minutes , stirring constantly until it turns golden brown. 7ow add the capsicum, onion, cabbage and cheese. 0i! well for -8( minutes. 7ow add the tomato puree, salt, ground ginger powder, chilli powder. 0i! and cook for a further +8) minutes. Sprinkle on fresh coriander and serve with chappatis or stuff with salad into a wrap.

Swirly Cinnamon Buns

Serves: Makes around 12 buns Difficulty: Easy

This is a great recipe to make when you have guests coming round. They look great and taste delicious much better than store bought ones!

Ingredients

For the dough: 400 g plain flour 14 g dried yeast or 40g fresh yeast 65g sugar, I like light brown soft sugar teaspoon salt 65g unsalted butter, melted 00ml milk

! eggs For the swirly filling: 1 teaspoon "innamon powder 100 g sugar, I like light brown soft sugar 100 g unsalted butter, softened 100g raisins #optional$ few tablespoons i"ing sugar, for dri%%ling #optional$

Methods
1. First make the dough. In a large bowl sift together the flour, yeast, sugar and salt. . In a !ug whisk together the melted butter, milk and eggs. ". #ake a well in the centre of the flour mi$ and pour in about % of the milky mi$. &. 'tart mi$ing the dough until it comes together, adding little amounts of the milky mi$ if you need to. (. Take the dough out of the bowl and begin kneading it for around ( minutes or until it springs back when you poke it. It should feel pillowy. ). *lace in a greased bowl, cover and allow to double in si+e. This can take anything from , minutes or even upto an hour depending how warm it is. -. .hilst it/s proving, mi$ together all the filling mi$ture until combined, and line a cake tin 0 "cm round tin or , cm s1uare tin2 with parchment paper. 3. 4nock back the dough and knead for a further minute before breaking off about 15" of it. 6. 7oll it out so it forms the base and place in the tin. 1,. 7oll out the remaining dough 0about ",cm to ,cm should do it2 and spread out the filling mi$ture evenly. 11. 7oll up like a sausage from the longest sides. 8ut into cm pieces and lay them swirly side up in the tin on top of the dough base.

1 . 8over and leave to rise for another , minutes until they are all puffed up whilst you preheat the oven to ,,985&,,9F5gas ). 1". 'prinkle with a little more sugar and bake for , ( minutes. 8heck on them after 1( minutes and loosely cover with foil if they are colouring too 1uickly. 1&. 7emove from the oven and allow to cool in the tin for ( minutes before transferring to a wire rack. 1(. If you want to make a sweet dri++le simply mi$ some icing sugar with water or alternatively with a little lemon or orange !uice. :llow the buns to cool completely before dri++ling over.

Cinnamon Carrot Cake

Serves: Makes 20 Difficulty: Moderate

I/m sure you won/t believe me but these little treats are actually low in fat! They are made using rapeseed oil so they stay moist, and I/ve used half wholemeal flour and half self raising flour to make the cake batter.

;ou can lower the calories further by missing out the cream cheese frosting and dusting over some icing sugar instead.

Ingredients

!00 g raisins 50 g stem ginger or "rystallised ginger, roughly "hopped #optional$ 1 orange, %est and &ui"e 1'0 g wholemeal flour 1'0 g self raising flour 1 1(! teaspoons baking powder 1 1(! teaspoons bi"arbonate of soda ! teaspoons "innamon powder eggs !10 g mus"o)ado sugar 1'5 ml rapeseed oil 4!0 g grated "arrots, after peeling For the "ream "heese frosting: 500 g light "ream "heese, I like *hiladelphia %est of 1 orange and 1 lemon, and little &ui"e of ea"h few tablespoons i"ing sugar

Methods
1. *reheat the oven to 1),98 5 " (9F 5 gas ". <sing a little oil, lightly grease the base and sides of a deep roasting tin 0around ,cm $ ",cm2 and line the base with parchment paper. . *ut the raisins and stem ginger 0if using2 in a bowl and add the +est of the orange. '1uee+e in the !uice. #i$ and leave to soak while you make the cake batter.

". In a bowl mi$ together the wholemeal flour, self raising flour, baking powder, bicarbonate of soda and cinnamon powder. &. 'eparate eggs. *lace the whites in a large bowl and whisk together with a pinch of baking powder until they form soft peaks. (. :dd the yolks to another large bowl, adding the remaining egg and pour in the sugar. #i$ together until the are foamy before you start pouring in the oil a little at a time until well mi$ed. ). :dd in half the flour mi$ture and mi$ well before adding in the rest. -. Fold in the carrots and raisins, including all the !uice, followed by the firm egg whites. 3. *our into the lined tin and shake the tin to level it out. 6. =ake in the centre of the oven for &, > &( minutes. Test it by inserting a skewer into the centre, it should come out clean. 1,. ?eave to cool in the tin for around 1, minutes. In the meantime make the cream cheese frosting by whisking all the ingredients together. Taste and add more icing sugar if you like. *op in the fridge until you need it. 11. Turn out the cake onto a wire rack and leave to cool completely. 1 . 8ut the cake hori+ontally through the middle so you have two layers. 'pread half the cream cheese frosting on top of one layer, and then put the other cake layer on top. 'pread the remaining cream cheese frosting on top. 8ut into large s1uares. Anjali's Tip 'ometimes I like to sprinkle over some freshly grated chocolate as a little e$tra treat. 4inda means it isn@t that low fat but a little chocolate never hurt me! 4eep the cake in an airtight container in the fridge for up to a week, making sure you let it get to room temperature whenever you need it.

Sweetly Spiced Plum Muffins

Serves: Makes 10 Difficulty: Easy

#uffins are great for breakfast or even as a treat, and the scents of sweet spices fill the air whilst they are baking. Aasy to make and perfect to get the kids helping in the kitchen.

Ingredients

115 g unsalted butter 4 tablespoons honey 150 g soft light brown sugar !50 g plums 1!5 g raisins

'5 g pe"an nuts ! tablespoons apple &ui"e #or orange &ui"e$ 1!5 g plain flour 100 g wholemeal flour 1 teaspoon bi"arbonate of soda 1 teaspoon ground ginger 1(! teaspoon ground "innamon 1(! teaspoon freshly grated nutmeg pin"h of salt ! eggs+ beaten

Methods
1. *reheat the oven to 13,98 5 "(,9F 5 gas & and line a muffin tin with 1, muffin cases. . Bently heat the butter, honey and sugar in a pan until melted. In the meantime slice the plums making sure you remove the seed. ". 7emove the melted sugar from the heat and add most of the plums, keeping a few aside for the tops of the muffins. :dd the raisins, pecans and apple !uice and stir well. &. 'ift the flours into a bowl with the bicarbonate of soda, spices and salt. There will be some bran left in the sieve, which you can discard or save some to sprinkle on top of the muffins before baking. (. :dd the eggs to the butter and mi$ well before adding in the flour. Bive it all a few final stirs, not too many as the muffins will be heavy. : few lumps make a lighter muffin. ). Fill the muffin cases to the top. <sing the reserved sliced plums divide them amongst the filled cases, pushing them into the batter slightly. -. =ake in the oven for ( > ", minutes, or until the muffins feel springy when pressed. 3. 7emove from the oven and leave to cool on a wire rack. Aat when warm or pop in an airtight container for upto ( days.

Chickpea Chorizo Fritters

Serves: Makes 8 Difficulty: Moderate

These perfect little snacks are packed full of flavour. The smokiness of the chori+o works wonderfully with the toasted spices.;ou can leave it out if you want to make a veggie version. Breat for little canapCs or even as a starter, and you can make them in advance and !ust fry them when you need them.

Ingredients

!40 g tin of "ooked "hi"kpeas, drained 1 teaspoon "umin seeds

teaspoon "oriander seeds teaspoon fennel seeds ! tablespoons )egetable oil teaspoon turmeri" powder #optional$ red onion, finely sli"ed "arrot, I like the purple "arrots but orange ones are fine, "ut mat"hsti"k thin 1 "lo)e garli", finely "hopped teaspoon root ginger, finely "hopped 1 red "hilli, seeds remo)ed, finely sli"ed ! tablespoons fresh "oriander, roughly "hopped 1 teaspoon fresh dill, roughly "hopped #optional$ '5 g "hori%o, "ooked, "ut into small "ubes good handful bread"rumbs 1 egg, beaten &ui"e of lime or lemon sea salt , bla"k pepper, to taste

Methods
1. #ash the chickpeas in a large bowl until broken. It doesn/t matter if some are still whole. . Toast the spices by heating a heavy based frying pan on medium heat. :dd the cumin seeds, coriander seeds and fennel seeds and move them around every few seconds until light golden brown and you can smell their aromas. 8oarsely grind in a pestle D mortar. ". In the same frying pan gently heat half the vegetable oil and fry the turmeric powder 0if using2 with the red onions, carrots, garlic, ginger, red chilli and chori+o. Brind over a generous amount of black pepper.

&. 'autC for a few minutes and add to the mashed chickpeas. (. 'tir through the toasted spices, fresh coriander, fresh dill 0if using2, breadcrumbs, beaten egg and lime5lemon !uice. ). 'eason with a little salt. -. Bently heat the remaining oil in the same frying pan. Take around a golf ball si+e amount of chickpeas mi$ture in your hands and roll into a ball before flattening slightly to resemble fritter shapes. 3. 'tart frying them for a few minutes on each side, before flipping over. They should be golden brown. 6. 'erve with some yoghurt and an little e$tra sprinkling of sea salt.

Cranberry Peanut Butter Oaties

Serves: Makes 24 large cookies or 40 small ones

Difficulty: Easy

These cookies have everything a cookie needs. It/s chewy and crumbly at the same time, buttery and sweet, with !ust the right amount of oats to make you feel like you/re eating something healthy 0when of course you aren/t!2. I love to use chunky peanut butter for the te$ture, but you can use smooth if you prefer. :nd if you don/t have dried cranberries then why not use raisins instead.

Ingredients

!00g "run"hy peanut butter 1!5g unsalted butter, softened !50g light brown sugar #mus"o)ado or soft$ 1 egg, beaten 1!5g plain flour 1 teaspoon bi"arbonate of soda good pin"h of "innamon powder 1!5g oats 100g dried "ranberries

Methods
1. *reheat the oven to 1),985",,9F5gas . ?ine a few baking sheets with baking parchment. . 8ream together the peanut butter, butter and sugar until pale and creamy.

". #i$ in the beaten egg and make sure it is well mi$ed. &. 'ift in the flour, bicarbonate of soda and pinch of cinnamon powder. :dd the oats and cranberries and stir well until it@s all combined. (. <sing a tablespoon 0or teaspoon for small cookies2 scoop the cookie dough onto the baking sheets, lightly pressing down with the back of the spoon to flatten them a little. ?eave some space between each as the dough will spread during baking. ). =ake for , > ( minutes 013 > , minutes for small cookies2 until lightly golden brown. -. ?eave to cool on the tray for a few minutes before transferring onto a wire rack to cool completely.

Sweet Cinnamon Palmiers

Serves: Makes 30 Difficulty: Easy

*almiers are a puff pastry biscuit that can be made sweet or savoury. They are unbelievably easy to make and always seem to impress, especially when you wrap them up and give them as gifts. *erfect for the festive season!

To make my life easier I have used shop bought puff pastry but you can make your own if you wish.

Ingredients

500 g ready made puff pastry, thawed if fro%en tablespoons brown sugar, or any sugar will do 1 -! teaspoons "innamon powder good pin"h nutmeg #optional$

Methods
1. 7oll out the puff pastry into a rectangle to around (mm thick using sugar to dust if it begins to stick. . 'prinkle the top very generously with sugar, cinnamon powder and nutmeg 0if using2. Feel free to raid your spice cupboard and add whatever you like! ". .ith the long end facing you, roll the pastry away from you into the middle trying to keep it as tight as possible. Eo the same with the other end. It should look like two swirls that meet in the middle. &. .rap up in cling film and pop in the fridge to chill down and rela$ for around ", mins, or whatever you have time for. (. *reheat the oven to ,,985&,,9F5gas ). ?ine a few baking sheets with baking parchment. ). 'lice the palmiers into slices about 1cm thick. ?ay them flat onto the baking sheets leaving space between them as they will spread whilst cooking. -. 'prinkle them once more with a little sugar and bake in the oven for around 1( minutes, or until pale golden brown. 3. Turn them over and bake for another 1, minutes. 6. 7emove from the oven and leave to cool on a wire rack.

Cardamom Choc ut Streusel Muffins

Serves: Makes 12 Difficulty: Easy

#uffins are really easy to make and taste best when eaten on the day, warm, straight from the oven. I love to add sweet spices to the everyday favourite recipes, but you can leave it out if you wish. :nd like with all muffins, the less mi$ing, the better! 'o don/t be tempted to keep stirring even if you see lumps of flour this will make it lighter.

Ingredients

For the streusel topping: 55 g plain flour pin"h of salt

0 g butter, "hilled and "ut into 1"m "ubes !5 g "aster sugar 0 g toasted ha%elnuts, "hopped For the muffins: !50 g self-raising flour teaspoon bi"arbonate of soda pin"h of salt teaspoon ground ginger teaspoon green "ardamom seeds, finely "rushed 115 g butter, melted and "ooled 115 g soft light brown sugar ! eggs, beaten 150 ml milk teaspoon )anilla essen"e '5 g "ho"olate "hips 50 g toasted ha%elnuts, "hopped 50 g raisins #optional$

Methods
1. First, make the streusel topping. 'ift the flour and salt into a large shallow bowl. . Toss in the butter and rub in with your fingertips until it resembles large breadcrumbs. : few lumps are ok. ". 'tir in the sugar and toasted ha+elnuts and pop in the fridge until you are ready to use it. &. *reheat the oven to 16,985"-(9F5gas ( and line a muffin tin with 1 paper muffin cases. (. In a bowl sift together the flour, bicarbonate of soda, salt, ginger and green cardamom seeds. ). In a large bowl mi$ together the butter, sugar, eggs, milk and vanilla essence.

-. Fold the flour into the wet mi$ture, only using 1(> , strokes. 3. 'tir in the chocolate chips, toasted ha+elnuts and raisins 0if using2, being careful not to over>mi$ or your muffins will be dense. 6. Fuickly fill the muffin cases to the top. 1,. 'prinkle over the streusel topping and bake in the centre of the oven for , minutes, or until they are well>risen and golden brown. Test by inserting a skewer down the centre, it should come out clean. 11. ?eave to cool on a wire rack.

Sticky Sweet !inger Cake

Serves: Makes 20 slices Difficulty: Easy

This is one of my favourite tray bake cake recipes. I love the flavour of ginger and the black treacle makes it go all sticky and gooey. It tastes

best after a few days and will keep well in an airtight container for up to a week after baking.

Ingredients

!!5 g unsalted butter !!5 g soft dark brown sugar !!5 g bla"k trea"le !.0 ml milk 100 g raisins #optional$ 40 g plain flour ! teaspoons bi"arbonate of soda 1 tablespoon ground ginger 1 tablespoon ground "innamon ! eggs, room temperature, beaten 50 g "o"onut flakes #optional$

Methods
1. #elt the butter, sugar and treacle in a saucepan. Gnce melted turn off the heat and pour in the milk and stir in the raisins 0if using2. ?eave to cool. . In the meantime line a ", cm $ , cm cake tin with parchment paper and preheat the oven to 1(,985",,9F5gas . ". 'ift the flour, bicarbonate of soda, ginger and cinnamon together. &. *our the melted mi$ture into the dry ingredients and add the beaten eggs and coconut flakes 0if using2. (. 'tir well and pour into the tin. =ake in the centre of the preheated oven for &( mins > 1 hour.

). 8heck back after &( mins to see if the cake is cooked. ;ou can check by inserting a skewer into the centre. It should come out clean. If is doesn@t then put back in the oven for another few minutes. If the top starts to brown too much then pop some e$tra parchment paper on there. -. Gnce cooked, remove from the oven and leave to cool in the tin before slicing.

Chunky Paneer Masala

Serves: 2 ungry !eo!le or 4 regular !eo!le Difficulty: Moderate

*aneer is a hard Indian cheese made from whole milk. It/s not that difficult to make yourself, but it/s even easier to buy it, and it can be found at most supermarkets in the cheese cabinet. This recipe has hints of southern Indian spices with a little chunkiness from some of my veggie drawer favourites, but mi$ it up and add what you have.

Ingredients

middle tablespoons )egetable oil 1 pa"k paneer, around !!5g, "ut into large bitesi%e pie"es teaspoon fenugreek seeds ! teaspoons bla"k mustard seeds 1 teaspoon turmeri" powder 15 "urry lea)es, fresh, don/t bother with dried #optional$ spring onions, finely sli"ed "lo)es garli", finely "hopped 1 tablespoon fresh root ginger, finely "hopped ! red "hillies, 1 finely sli"ed and other left whole but slit nearly all the way down the

! teaspoons garam masala 0 "herry tomatoes, "ut in half small handful peas, thawed if fro%en 1 400 ml "an "o"onut milk small handful fresh "oriander ! teaspoons tamarind paste, to taste salt, to taste

Methods
1. Bently heat the oil and fry the paneer until it/s golden brown on all sides. . ?eave to drain on absorbent paper whilst you start the masala. ". ?eave around tablespoons of oil in the pan and add the fenugreek seeds. &. :fter around a minute the seeds will have toasted, add the mustard seeds, turmeric and curry leaves.

(. Gnce they start to si++le add the spring onions, garlic, ginger and chillies. ). :dd the garam masala after a few minutes and sprinkle in a little water to stop the spices from burning. -. 'tir in the tomatoes, peas and coconut milk. 7ip the stalks off the coriander, roughly chop and stir in. 3. :dd the paneer and leave to heat through, being careful it doesn/t boil, for around ( minutes before stirring in the tamarind paste and a good pinch of salt. 6. Taste and ad!ust the seasoning using tamarind and salt to balance the flavours. 1,. 'prinkle in the rest of the coriander, roughly chopped, and serve with some delicious *ilau 7ice.

"oasted #azelnut $ Cardamom Caramels

Serves: "0 caramels Difficulty: Easy

8aramels you have made yourself are much more impressive than store bought ones, and they are surprisingly easy to make. ;ou do need a cook/s thermometer which you can buy at most good cook shops or buy it online. They taste best within a week of making them, which i/d be surprised if they last you that long. :wesome as a sweet treat after dinner, or simply on their own!

Ingredients

1'5 g golden syrup 100 ml water 600 g "aster sugar 450 ml whipping "ream !!5 g unsalted butter 10 green "ardamom pods, seeds remo)ed and "oarsely "rushed 100 g toasted ha%elnuts, finely "hopped a "ooks ( sugar thermometer

Methods
1. In a large heavy based saucepan mi$ together the golden syrup, water and caster sugar. <se a pastry brush dipped in water to clean the sides of the pan or the sugar will burn. . Bive it a really good mi$ before turning on the heat and bringing to the boil. ". Gnce boiling pour in the whipping cream and stir in the unsalted butter. &. =ring to the boil before reducing the heat to low>medium. *op in a sugar thermometer. (. ?et the caramel get to 1 198 0firm ball stage2. Try not to go over or under, and please be patient as it will take at least , minutes. ). In the meantime line a ", cm $ (cm $ (cm greased brownie tin with parchment paper.

-. Gnce the caramel is e$actly at the right temperature, turn off the heat and carefully pour it into the prepared tin. 3. .ait a minute or so before generously sprinkling over the green cardamom and the chopped ha+elnuts. 6. How you have to wait for the caramel to set, around ( hours or overnight, before cutting into large chunks.

Crunchy "op %emon &rizzle Cake

Serves: 10 !eo!le Difficulty: Easy

I don/t think this cake needs more intro other than it is utterly delicious!

Ingredients

1!5 g unsalted butter 150 g "aster sugar ! large eggs ! lemons, %est and &ui"e 1'5 g self raising flour pin"h of salt 1 teaspoon "innamon powder 50 ml milk 50 g raisins #optional$ 05 g i"ing sugar

Methods
1. *reheat the oven to 13,985"(,9F5gas &. =utter and line a lb loaf tin well with parchment paper. . 8ream the butter and sugar together until fluffy. ". :dd the eggs and +est of 1 lemon, a little at a time, until well mi$ed. &. 'ift in the flour, salt and cinnamon powder. 'tir well leaving no traces of flour. (. :dd the milk and raisins 0if using2 and stir through before spooning it all into the lined loaf tin. ). =ake in the centre of the oven for &, > &( minutes. -. In the meantime make the lemon dri++le. #i$ together the lemon !uice and +est of the remaining lemon with the icing sugar and heat gently to form a syrup. 3. Test the cake by inserting a clean skewer into the centre. It should come out clean with no batter sticking to it.

6. :s soon as it is out of the oven skewer holes into it all over so that as much syrup can be absorbed as possible. *our over the lemon syrup and leave in the tin to get completely cold. 1,. Turn out the cake onto a board and slice thickly.

Oat'y Coconut'y !ranola'y Bars

Serves: Makes 1# Difficulty: Easy

Gk so these have 1uite a few ingredients but they are pretty much oats and coconut with a few e$tras to add flavour and te$ture.Branola bars sound healthy but we all know that they are actually only super tasty when they have lots of sugar. ;ou can also change this recipe for brekkie granola by reducing the sugar and stirring often when baking and when cooling.

Ingredients

60 g unsalted butter '5 g honey 50 g golden syrup 1!5 g brown sugar #I like demerara sugar$ 1 orange, &ui"e and %est 1 teaspoon )anilla e1tra"t !00 g oats '5 g desi""ated "o"onut !5 g "o"onut flakes, or use desi""ated 50 g almonds, roughly "hopped '5 g whole pe"ans 50 g ha%elnuts, roughly "hopped 50 g sultanas

Methods
1. *reheat the oven to 1"(985 )(9F5gas paper. and line a ,cm $ ,cm $ (cm brownie pan with parchment

. *ut the butter, honey, golden syrup, brown sugar and orange !uice in a pan and bring to the boil before removing from the heat. ". In a bowl mi$ together the remaining ingredients. &. 8arefully pour in the hot sugar syrup. (. #i$ together before spreading into the brownie pan. ). Brease a pallete knife and flatten the top.

-. =ake for &,>&( mins, until golden brown. 3. ?et cool until !ust warm, around 1( mins, before tipping out onto a board. 6. 7emove the parchment and cut into e1ual si+ed s1uares. 1,. :llow to cool completely before storing in an airtight container for up to weeks.

&eeply di(ine Chocolate) Pecan $ !inger Brownies

Serves: Makes 12 Difficulty: Easy

This recipe needs no intro and needless to say that these are not the low fat version. These brownies are so rich and delicious that they will have disappeared before you know it. They taste great hot or

cold, served with a little sprinkling of e$tra cocoa powder, topped with a good dollop of crIme fraiche.

Ingredients

150 g unsalted butter, plus a little e1tra for greasing '5 g mus"o)ado sugar '5 g "aster sugar ! eggs and 1 egg yolk, beaten !00 g dark "ho"olate "hips, melted '5 g pe"ans %est of 1 orange #optional$ 40 g plain flour 1(! teaspoon baking powder pin"h of sea salt 40 g "o"oa powder 1 teaspoon ginger powder

Methods
1. Firstly preheat the oven to 13,985"(,9F5gas &. Brease and line a small s1uare brownie tin 0around 1(cm by 1( cm2 with parchment paper. . In a bowl mi$ together the butter and sugars until it is blended well and fluffy. ". 'lowly beat in the eggs, a little at a time, making sure it is well incorporated after each addition. &. Fold in the melted chocolate and stir in the pecans and orange +est 0if using2. (. 'ift over the flour, baking powder, salt, cocoa powder and ginger powder and mi$ well.

). *our into the lined brownie tin and smooth over before baking in the oven for , ", minutes. ;ou can test to see if it is cooked by inserting a skewer into the centre. It should come out with a little mi$ture stuck on. This means it will be a little gooey which is perfect. -. ?eave to cool in the tin for &( minutes before carefully removing it and slicing into pieces. Anjalis Tip If they are too crumbly when you cut them !ust pop them in the fridge to firm up first

Old School !ingernuts

Serves: Makes 1" Difficulty: Easy

Eo you remember gingernutsJ I loved these when I was young, and I know you can still buy them but for some reason I don/t. 'o I decided to borrow a recipe, and as usual, change it and so here it is. #y version of old school gingernuts. :nd boy are they goodK

Ingredients

!00 g self raising flour 1 teaspoon bi"arbonate of soda 05 g light mus"o)ado sugar, plus a little e1tra for sprinkling 1 tablespoon ground ginger 1 teaspoon ground "innamon really good pin"h of freshly grated nutmeg 100 g butter, "ut into small "ubes and softened '5 g golden syrup

Methods
1. *reheat the oven to 13,98 5 "(,9F 5 gas & and line baking sheets with parchment paper. . 'ift the flour, bicarbonate of soda, sugar, ground ginger, ground cinnamon and nutmeg together. ". 7ub in the butter so it resembles breadcrumbs. &. 'tir in the golden syrup, mi$ it together and form it into a dough. (. Eivide into 1) pieces and roll them into small balls. ). Flatten with the palm of your hand or base of a glass and place on the parchment paper. -. 'prinkle with a little e$tra sugar and press lightly with your fingers. 3. =ake in the oven for 1, 1( minutes or until golden brown. 6. ?eave to cool on the tray for a few minutes before transferring to a wire rack to cool completely.

Perfect Pitta Pocket

Serves: 4 !eo!le Difficulty: Easy

: very good friend of mine from 8anada sent me this recipe over the weekend. It/s simple to make and you can use leftovers which is always a bonus. Lohn, this is dedicated to you and the lovely 8anadian Breek community.

Ingredients

! "hi"ken breasts, skin remo)ed and "ut into large bite si%e pie"es, or use lefto)er "ooked meat from the night before 1 tablespoon thi"k 2reek yoghurt 1 tablespoon your fa)ourite *atak3s spi"e paste &ui"e of 1(! lemon 4 pitta breads or naan breads 4 tablespoons 4aita

1(! red onion, sli"ed 1 tomato, seeds remo)ed, roughly "hopped

Methods
1. In a bowl mi$ together the yoghurt and *atak@s spice paste. . :dd the chicken and cook on a griddle5frying pan, or in the oven for 1, minutes, turning fre1uently until the chicken is cooked through. If you are using leftovers and the meat is already cooked them warm up the spice paste gently for a few minutes in a pan with a few tablespoons of water. This will release the spice flavours. ;ou can then toss in your meat until warmed through. ". In the meantime make a simple 7aita. &. .arm up the pitta breads or naan breads. I like to pop mine in the toaster for a minute until !ust warm but not crispy. (. '1uee+e the lemon !uice over the chicken and stuff into the pitta pocket with some sliced onions, tomatoes and dollops of raita.

Pilau *ice

Serves: 4 !eo!le Difficulty: Easy

.hat Indian meal would be complete without some hot rice to soak up the lovely aromatic !uices. I like to add whole spices to add depth to the basmati flavours, but you can leave it plain if you like.

Ingredients

!50g basmati ri"e ! tablespoons )egetable oil 4 "lo)es 4 green "ardamom pods ! bla"k "ardamom pods #optional$ 1 bay leaf 1 - ! star anise #optional$ 1 "innamon sti"k 1 whole ma"e 1 - ! teaspoons "umin seeds good pin"h of saffron 1 teaspoon salt, to taste

Methods
1. .ash the rice in several changes of water and then leave to soak in a large bowl of cold water for ", minutes. . ". In a large pan add plenty of boiling water and add the whole spices and saffron. Erain the rice and add to the pan, stirring well before adding the salt.

&.

'tir again and add the vegetable oil.

(. =ring back to the boil and allow to cook on a medium heat for about ( minutes. The rice should have a little bite to it before you remove from the heat and drain the water. 7emove the whole spices before serving if you wish.

Cucumber $ Mint *aita

Serves: 4 !eo!le Difficulty: Easy

#ost Indian meals have a yoghurt accompaniment, and with my #asala 8hicken it is the perfect side dish. 'ometimes I give it a makeover by stirring through some roughly chopped toasted nuts. Tastes delicious.

Ingredients

00g thi"k 2reek yoghurt ! tablespoons fresh mint, "hopped

"u"umber, grated on a "heese grater and the water s5uee%ed out teaspoon roasted "umin powder #optional$ 6ee 7n&ali/s 8ip &ui"e of lemon pin"h of sugar salt, to taste few mint lea)es for garnish

9a'bar+:ol'boShilpa February 1, 2006 Gravy (Curry and daals)

This is one of the most popular dish of

orth Canara, a traditional !on"ani 6ambar# $y %ayi

is a spe&ialist in &oo"in' this#This is my all time favorite sambar+ (hen ) *as a "id, ) used to as" for this dish almost +,-days a *ee"# %ll others in the home 'ot so bored of it that, they all used to ob.e&t *hen ) as"ed for this# ) used to eat it &ontinuously for 2,+days# husband is a hu'e fan of this dish# So ) &an ma"e and eat it for days# /sually this is served *ith ri&e# 0ut ) thin" this &an also be served *ith idli or dosas# ) advi&e everyone to taste this atleast on&e, ) &an bet you *ill love it# Ingredients : 112 &up toor daal 112 &up 'rated fresh1fro2en &o&onut o*, my

1 tspn "hana daal 1 tspn &oriander seeds 1 tspn mustard seeds 112 tspn &umin seeds 11- tspn methi seeds % pin&h asafoetida 3,4 &urry leaves 112 in&h pie&e &innamon(optional) 5,6 &loves(optional) 5,6 red &hilies 6e'etables 7 'reen beans, &arrot, &auliflo*er, tomato, potato, drumsti&"s 8il 2,+ strands &oriander leaves % pin&h turmeri& Salt Method: Coo" daal *ith little turmeri& and 2 drops of oil (turmeri& and oil help daal to &oo" early)# Coo" ve'etables separately# 9eat 1 tspn oil and fry in'redients from "hana daal to red &hillies# %dd &o&onut and fry for 2,+ minutes# Grind to a thin paste# 9eat &oo"ed daal, add ve'etables, 'roundmasala and salt# 9eat for 5,10 minutes# Garnish *ith &oriander leaves# 9eat 1tspn oil# %dd mustard seeds, *hen they start poppin', add &urry leaves# %dd this seasonin' to the &oo"ed sambar# Serve hot *ith ri&e# Serves : 5 ;reparation time : +0min

&iraawat
Shilpa $ay 15, 2006 Side dishes

(hat is the first thin' that &omes to your mind *hen you thin" of any !on"ani *eddin' or thread &eremony lun&h< )ts obviously %iraa*at ( o, ) am not tal"in' about the *hite elephant =%iraa*at>, )ndra>s Chariot)# )ts a dish mostly prepared only for su&h fun&tions# ) haven>t seen people preparin' it for day to day meals

(may be be&ause of tamarind, ) haven>t seen any !on"ani person *ho eats too mu&h of tamarind# (e use it in all &oo"in', but *e use .ust a small amount of it)# 0ut still, this is a must in the fun&tions and absolutely loved by all# This dish has sour, s*eet and spi&y taste to it# ;eople have a lot of different re&ipes for this# This one is the version ) 'ot from a professional &oo" *ho &oo"ed food durin' the Satyanarayan ;oo.a at our home# The aira*at *as absolutely fantasti&# Ingredients: Tamarind 11- &up (or use 2 tea spns of tamarind e?tra&t) @ates (!har.oor) 4,10 Aa''ery(Su'ar) 1 tea spn Bed &hillies 5,6 Coriander leaves -,5 strands Gin'er 1C pie&e Salt Method: Grind all the in'redients to a smooth paste, add very little *ater if reDuired# )t should be of &hutney &onsisten&y# Serves : 5 ;reparation time : 10min

Chilli Paneer Recipe - Hot and Spicy Cottage Cheese

Created on 22 January 2013 Written by Archana Hits: 6638

1 2 3

4 5
( 42 Votes )

Chilli Paneer Recipe is a classic Indian Chinese dish that is inspired with the asian sauces using indian ingredients. By using paneer and thai red chillies, this dish gets a perfect kick in terms of hotness. It makes a great appetizer for parties and very easy to make as well. Ingredients 200 grams of paneer, cut in cubes 1/4 cup of sliced red bell pepper 1/4 cup of sliced green bell pepper 1/2 cup chopped spring onions 1 teaspoon finely chopped garlic 2 teaspoons finely chopped ginger 2 thai red chillies, slit 1 tablespoon corn flour 1 tablespoon soy sauce 1 tablespoon tomato ketchup

1 teaspoon red chilli sauce (asian style) 1 tablespoon sesame oil Salt to taste Method Mix the corn flour with cup of water. Stir in the soya sauce, ketchup, chilli sauce and salt into the corn flour mixture. Heat oil in a wok or frying pan on high heat; add garlic, ginger, thai red chillies, spring onions and stir fry for a few seconds. Add in the bell peppers and sauce on medium heat until tender. Once the peppers are tender, stir in the corn flour mixture to the above and cook for a few minutes until the sauce thickens. At this stage stir in the paneer cubes, turn the heat to high and saute for a few minutes until well combined with the sauce. Garnish with spring onion leaves and extra green chillies if you like it spicy. Indian Recipes Rice

Hyderabadi Vegetable Biryani

Created on 07 June 2008 Written by Archana Doshi

Hits: 87332

1 2 3 4 5
( 154 Votes )

Hyderabadi Biryani is a traditional celebration meal made using meat and rice and is a staple of Hyderabadi cuisine. This variety is popular as it is comes from the city of Hyderabad, India. The blending of mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biriyani. This Hyderabadi Biriyani recipe is the vegetarian version of the non veg biriyani that is served. The biryani is typically accompanied with any or all of these ingredients

Raita Hyderabadi Mirchi ka salan - a green chili curry Hyderabadi Bagara Baingan A salad includes onion, carrot, cucumber, & lemon wedges

VegetablesIngredients 1/2 cup green beans, diced, steamed 1/2 cup carrots, diced, steamed 1 cup cauliflower florets, steamed 1 cup potatoes, boiled, peeled and cubed keep them a little firm To be groundinto paste (Grind the below ingredients to a paste and keep aside)

6 cloves garlic 1 tablespoon roughly chopped ginger 2 green chilies MainIngredients 2 cups basmati rice, rinsed 2 onions, finely sliced 1 cup tomatoes, finely chopped cup plain yogurt 3 cloves 1 inch stick of cinnamon 4 pods of cardamom 2 bay leaves 1 teaspoon of turmeric powder 1 teaspoon red chilli powder 1 teaspoon coriander powder Salt to taste Oil for cooking Ingredientsfor Garnishing a small bunch cup freshly chopped mint leaves 1/2 cup of sliced and caramelized onions (sliced the onions and saut in oil on low heat till it turns brown and very soft) Method Cook the rice with 2 cups of water along with salt and 2 tablespoons of oil and keep aside. Thus rice will be only half cooked as we are adding only half the about of water to cook the rice. The rice will then get cooked further along with the masala below. Heat two tablespoon of oil in a big sauce pan; add in the onions and saut until it turns soft and lightly pink. At this stage add in the garlic-ginger paste and saut on medium heat until the color has changed and the raw smell goes away. Add in the turmeric powder, chilli powder, coriander powder, cinnamon, cloves, bay leaves and cardamom pods. Saut for a few seconds until combined. Add in the finely chopped tomatoes. Saut the tomatoes for about 5 minutes, add the yogurt at this point and simmer for another 5 minutes until it is bubbling and gets a good aroma. Finally add in the potatoes, half cooked rice, chopped mint leaves and any additional salt that is required. Saut for a few minutes until it gets combined with the rest of the masala.

Add in about 1-1/2 cups of water, turn the heat to low. Cover the pan and simmer until all the water is absorbed. Once absorbed, turn off the heat, add in the steamed vegetables and keep the pan covered for about 15 minutes. After 15 minutes of resting, open the pan and give the biriyani a gentle stir, to combine all the masala and vegetables into the rice. Finally garnish with caramelized onions and more chopped mint leaves. Serve the Hyderabadi Vegetable Biryani with Hyderabadi Bagara Baingan or Hyderabadi Mirchi ka salan

Zucchini Thovayal Recipe - A South Indian avorite

Created on !" #ece$ber %!!& 'ritten by Archana #oshi Hits( )%*)+

) % + " ,
- %, Votes .

Zucchini Chutney or Thovayal is a delicacy in al$ost every South Indian household/ The thovayal recipe is $ade 0ith roasted ingredients urad dal1 red chilies and curry leaves 0hen ground into a paste along 0ith the 2ucchini gives a 3resh aro$a 0hich $a4es it si$ply delishious/ Thovayals are typically $i5ed 0ith rice and eaten/ It can be eaten 0ith #osa6s1 Idli6s or any other 0ay you choose to eat it/ Ingredients % large green 2ucchini7s 1 cut into s$all cubes % teaspoons urad dal , 3enugree4 seeds + dry red chillies )! curry leaves % tablespoons o3 thic4 ta$arind paste -or s$all le$on si2e ball o3 3resh ta$arind. Ingredients for Seasoning )8" teaspoon $ustard seeds +-" curry leaves ) teaspoon oil 3or te$pering

Salt to taste Method Heat a teaspoon oil in a heavy botto$ed pan9 add the cut 2ucchini along 0ith a little salt and saute until so3t and tender/ Turn o33 hea and allo0 it to cool/ In another s$all pan9 roast the 3enugree4 seeds1 dry red chillies and urad dal until it releases a roasted aro$a and slightly bro0ned/ :o0 grind the roasted ingredients1 the coo4edd 2ucchini1 ta$arind paste and curry leaves together until it 3or$s a s$ooth paste/ Chec4 the salt and ad;ust to suit your taste/ Heat a little oil in a pan9 add $ustard seeds and curry leaves/ Allo0 it to crac4le and add it to the 2ucchini chutney8thovayal/ Serve it along 0ith a hot bo0l o3 rice along 0ith ghee/

<ain Style Paneer =a4hani > 'ithout ?nion and @arlic

Created on 06 November 2013 Written by Hina Gujral Hits: 168

1 2 3 4 5
( 3 Votes )

Paneer Makhani is a rich and creamy gravy and this Jain recipe uses no onion and garlic and is quick to prepare. The addition of cream and a few spices bring out the delicious flavors of this no Jain Style Paneer Makhani making it a perfect weeknight dinner that can be prepared in less than 30 minutes. Learn how to make this rich creamy Jain Style Paneer Makhani dish by following the recipe below. Ingredients : 250 gm paneer/ cottage cheese, cut into square cubes Click to see Video Recipe of how to make homemade paneer 1 cup green peas 2 tomatoes, blanched and pureed I red bell pepper, cubed 1/2 inch ginger 1 green chilly

2 tablespoons ghee/ butter Pinch of salt, as per taste 1/4 cup fresh cream 1/4 cup milk I teaspoon sugar 1 teaspoon red chilli powder 1teaspoon garam masala 2 tablespoon kasuri methi 2-3 sprigs of fresh coriander leaves, for garnishing Method: Start preparing by heating the ghee in a heavy bottomed saute pan on medium heat. Add in the bell pepper, ginger and green chilli. Saut them well until they turn translucent. Once done, allow them to cool down and blend it in a mixer using a little water to form a smooth paste. Next, heat another tablespoon of ghee in the same pan over medium, add in the tomato puree and saut for 2 3 minutes. When cooked sufficiently, mix in the bell pepper paste, sugar, salt, garam masala, peas and red chilli powder. Cook well till the raw smell disappears. Saut the contents of the pan for another 5 minutes, finally stirring in the milk and fresh cream along with 1/4 cup of water. Boil everything together on high heat for about 10 minutes, stirring occasionally. Now add in the paneer cubes to the pan, reduce the heat to low, cover and cook on low flame for 5 minutes more. When the dish is cooked completely, sprinkle a little kasuri methi over it and garnish with the coriander leaves. Your steaming hot and delicious Paneer Makhani can now be eaten with hot rotis, pulkhas or rice. Note: Adding onion, garlic and basil to bell peppers can make an amazing pasta sauce for a separate pasta dish.

Au$bh =a4ai =asala8 =ushroo$ Baby Corn Ti44a =asala

Created on 10 June 2013 Written by Archana Hits: 1757

1 2

3 4 5
( 7 Votes )

Mushroom and Baby Corn Tikka masala is one of my favorite dishes that I make almost twice a month . The combination of fresh mushrooms, along with green bell peppers and baby corn, stir fried and cooked in a tikka masala is absolutely delectable. Ingredients 15 button mushrooms, quatered 1 large green bell pepper, cubed 1 cup of baby, cut into angles and steamed a teaspoon oil Ingredientsfor the tikkamasala 1 large onion, roughly chopped 2 cloves garlic an inch piece ginger 2 cups freshly pureed tomatoes

1 teaspoon turmeric powder 1 teaspoon fennel seeds, pounded 1 teaspoon garam masala powder 1 teaspoon coriander powder 1/4 teaspoon chili powder (adjust to taste) 1/4 teaspoon black pepper powder 2 tablespoons vegetable oil 2 tablespoons dry kasoori methi Salt Method In a saute pan; add a teaspoon of oil and saute the mushrooms, baby corn and bell pepper, all at the same time. Do not stir the mixture as the mushroom will release water and cook in its own steam. Allow it to cook, until all the water evaporates. In the mean while.. Make a paste of the onion ginger and garlic. Heat 2 tablespoons of oil in a heavy bottomed pan; add in the onion paste and saute on medium heat until the raw smell of the paste goes away. This takes about 10 minutes. Add the turmeric powder, chilli, garam masala, black pepper, coriander and crushed fennel and saute until all the ingredients are well combined into the onion paste. Saute this mixture for another 5 minutes. After five minutes, add in the pureed tomatoes and simmer for another 5 to 10 minutes until you get a thick masala. Add this masala to the vegetables. Stir to combine well. Turn on the heat of the vegetable pan, on medium high, and without stirring any further, with the pan open, allow the tikka malala to cook along with the vegetables. Keeping it open, evaporates the excess moisture and gives a semi thick gravy. Once you notice that the gravy is thick and its coated the vegetables well, turn off the heat. Sprinkle kasuri methi and serve hot with phulka's or your favorite bread. You can get a smoked flavor for this vegetable by using the coal smoking method.

Bgg Roast - Aerala Style

Created on 14 May 2013 Written by Donna George Hits: 3395

1

2 3 4 5
( 13 Votes )

Egg Roast is a delicious spicy preparation of the eggs in a delicious onion and tomato based gravy. At home we serve it along with steamed appams's and is one of the most popular breakfast dishes in Kerala. You can also have thiss egg roast along with steamed rice for lunch or dinner and is sure to be a hit among family and friends. Enjoy! Ingredients 2 hard-boiled eggs; cut into halves or quarters 2 medium size onions; finely chopped 2 large tomatoes; finely chopped 2 to 3 cloves garlic; finely chopped 1 small piece ginger; finely chopped

1 sprig curry leaves 3/4 teaspoon garam masala 1/4 teaspoon black pepper powder (adjust to taste) 1 teaspoon kashmiri chilli powder 1/4 teaspoon of coriander powder 1/4 teaspoon turmeric powder a small buuch of coriander leaves; finely chopped 1/4 cup water 2 tablespoons oil; preferably coconut oil salt to taste Method Heat oil in a wok and add chopped ginger, garlic, onions and curry leaves. Turn the heat to medium and saute untill onions turn golden brown and tender When onions have browned well, add garam masala, pepper, chilli, coriander and turmeric powders and saute till you get a roasted aroma of the condiments. Now add chopped tomato and salt. Simmer for a few minutes until the tomato begins to boil. At this stage, add the 1/4 cup of water and bring the mixture to a boil. When the gravy starts boiling, turn the flame to low, add boiled eggs. Cover the pan and simmer the egg roast for 10 minutes. Turn of the heat, add in the chopped coriander leaves and give the mixture a gentle stir so the eggs does not crumble. Serve with hot phulka's or steamed rice or even a slice of bread.

Shahi Paneer
Created on 14 May 2013 Written by Ashlesha Katoch Hits: 2299

1 2 3 4 5
( 14 Votes )

Shahi Paneer is a delicious north indian preparation of succulent pieces of Cottage Chees /Paneer cooked in cooked in rich gravy of tomatoes and cream. It is simple and quick to make and is ready under 30 minutes. Ingredients 250 grams Paneer, Cottage Cheese, cut into cubes 1 medium sized onion, finely chopped 1 large tomato, finely chopped 1 green chilli, slit 1/2 cup freshh tomato puree 3/4 cup fresh cream 1 teaspoon cumin seeds

1 teaspoon cumin powder 1/2 teaspoon cardamom powder 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder salt to taste 2 tablespoons oil a small bunch of chopped coriander leaves

Method Heat the oil in a heavy bottomed pan; add the cumin seeds and allow it to crackle. Add in the green chilli and onions and saute until the onions become tender. Once it does, add in the tomatoes, turmeric powder, chilli powdre, cumin powder, cardamom powder and salt. Simmer the tomato puree along with the spices for a few minutes. You will notice the tomatoes begin to start bubbling. Stir in the cream, and combine well. Finally add the cubed paneer, chopped coriander leaves and simmer for a couple of more minutes. The Shahi Paneer is ready to be served along with phulka's.

Aerala Aadala Curry > Spicy Chic4 Peas in Coconut Curry

Created on 19 June 2013 Written by Donna George Hits: 1858

( 1 Vote )

1 2 3 4 5

Kadala Curry/ Chickpea curry is a speciality dish of Kerala had especially for breakfast along with steamed rice cakes. The Chickpeas (traditionally black chickpea/ kala channa)are cooked in a deliciously smooth onion and coriander gravy and served along with steamed rice cakes or puttu. Ingredientsfor the Curry 1 cup chickpeas/kala channa 2 large onions; finely chopped 1 medium size tomato; finely chopped 5 to 6 cloves garlic; ground to paste or finely chopped 1 small piece ginger; ground to paste or finely chopped 1/4 teaspoon turmeric powder 2 cups water refined oil salt to taste
Ingredientsto be groundto paste

1 cup freshly grated coconut 2 green chillies 3 tablespoons coriander seeds 1/2 teaspoon fennel seeds 1/2 teaspoon red chilli powder - grind the above ingredients into a smooth paste adding very little warm water.

Ingredientsfor Seasoning

1/2 teaspoon mustard seeds 2 to 3 sprigs curry leaves (this enhances flavor) coconut oil (refer notes) Method Soak chickpeas overnight or for atleast 8 hours and cook until soft. See Cooking instructions. Heat oil in a heavy bottled pan; add the finely chopped onions and saut till onions turns golden brown. When onions have browned, add ginger & garlic paste into it and saut till raw smell disappears. Stir in the turmeric powder and the chopped tomatoes and saute until the tomatoes are soft and tender. Add in the coconut paste and saute for about 3 to 4 minutes. Finally add in the cooked chickpeas, some water and simmer for about 30 minutes until all the masalas get well coated into the chickpeas. Simmer until you get a thick gravy. Methodto prepareSeasoning Heat oil in a small pan; add in the mustard seeds and allow it to crackle. Stir in the curry leaves and saute for a few seconds. Add this seasoning to the chickpea gravy and simmer fir another for 5 minutes. Serve the Kerala Kadala Curry hot with puttu or chapathi.

Saag Paneer8Curried Spinach 0ith Indian Cottage Cheese

Created on 26 February 2013 Written by Donna George Hits: 1752

1 2 3 4 5
( 5 Votes )

Saag Paneer - Curried Spinach with Indian Cottage Cheese is delicious recipe is adapted from the world famous Punjabi cuisine and this will surely brighten your day. Rich in flavours this cuisine is a delight. Tandoori Chicken, Chicken Tikka, Chole-Batura, Dal Makhani, Kebabs, Makki Di Roti and Sarson Ka Saag to name a few are the popular ones. Milk and milk products are an important part of their cuisine and Palak Paneer is no exception. I love this recipe especially for it's simplicity, unlike most other paneer recipes. Paneer smothered in a thick but fresh leafy gravy is now a household name. The dash of spices smoothly blends with the saag to make an aromatic dish and yet flavours subtle enough to gently tease your palate. Paired with rice or rotis, they are a great party treat. I love the great combination of the spinach and the spices. The recipe is rather simple and we loved it. And I strongly believe that when Indian food is cooked properly it is the healthiest of cuisines in the world. I like spices but I also like to let flavours of each vegetable take the main role in the dish. So you can see here that the spices and aromatics have taken a step back not taking away the attention from the spinach. Though the spices are limited here, but it still has a strong aroma of all the Indian flavours. I hope you will enjoy this paneer dish with the dash of fresh colours. Ingredients 200 gms Paneer, diced into 1 inch cubes 2 large bunches Spinach/Palak, coarsely chopped about 5 cups of chopped spinach. 2 medium Big Onions, finely chopped

2 small Tomatoes, finely chopped 1/2 teaspoon Cumin seeds 1/2 teaspoon Coriander powder 6 to 7 cloves of Garlic, finely chopped 1 small piece of Ginger, finely chopped 2 to 3 Green chillies, finely chopped (adjust as per spice tolerance) 1/4 teaspoon Turmeric powder 1/4 teaspoon Cracked pepper 4 tablespoon Fresh Cream (optional) Salt - to taste Ghee/Clarified Butter or Oil Method Steam the spinach until just cooked. Allow it to cool completely. Roughly chop the green chilliesa and blend the spinach along with green chillies to a smooth consistency. Keep this mixture aside. Heat oil in a non-stick pan and shallow fry the paneer cubes till they start turning slight golden brown. Toss the fried paneer cubes into cold water. After a few minutes, drain and keep aside. (this process removes excess oil and helps the paneer to remain soft) Heat ghee in a pan and splutter cumin seeds. Add the finely chopped onions and saute till it turns golden brown. Stir in the chopped garlic, ginger and coriander powder and saute them until the raw smell disappears. To this, add the chopped tomatoes and salt and stir till the tomatoes turn soft. Pour in the spinach puree into the above mixture and combine well. Add cracked pepper and check for salt at this stage. Add a little water if necessary and when the gravy comes to a boil, throw in the paneer cubes and stir well. Cover and simmer for 5 minutes on low heat. Finally, add fresh cream and a small blop of butter on top of the saag paneer before serving. Serve hot with rotis, chapathis, pulav or just simple plain rice. CLICK HERE FOR MORE RECIPES FROM DONNA'S BLOG

Aathiri44ai pitla 8 Brin;al Pitla

Created on 28 January 2013 Written by Annapoorni Padmanabhan Hits: 2875

1 2 3 4 5
( 5 Votes )

Kathirikai Pitlai is a traditional and a delectable dish made from southern indian made with eggplant/brinjal. The gravy is made with freshly roasted and ground condiments along with tamarind and lentils making it nutritious. This dish can be prepared using Kathirikkai / Brinjal or Pavakkai / Bitter gourd. It goes well with hot rice, dosa or chappatis.

Ingredients 3 to 4 medium sized small brinjal 1/2 cup of toor dal/pigeon peas lemon sized tamarind 1/2 teaspoon turmeric powder

1 teaspoon mustard seeds 5 to 6 curry leaves finely chopped 1 tablespoon coriander leaves, finely chopped salt to taste 1 teaspoon oil Ingredientsto be groundto a paste 2 teaspoons channa dal 2 teaspoon urad dal 1 teaspoon whole black pepper 5 dry red chillies 1 teaspoon coriander seeds 1 cup grated coconut Method Cut the brinjal into a medium sized cubes Cook the toor dal with 1 cup of water along with turmeric. Keep aside. Soak the tamarind in hot water for 10 mins and extract juice. Keep aside. In a medium sized pan, dry roast channa dal, urad dal, black pepper, red dry chillies, coriander seeds with cup of grated coconut. Allow this to cool and grind it into a fine paste using a blender with about cup of water. Saute the brinjal with 1 teaspoon oil for 5 minutes until lightly tender and then add the tamarind juice to the brinjal. Bring it to boil in a medium flame and add the ground paste, cooked toor dal and salt. Combine well and simmer for 5 mins on low heat. For seasoning:Heat the pan with oil and add mustard seeds. When it splutters add the curry leaves and remaining grated coconut and fry for a minute. Add the seasoning to the pitla and garnish with coriander leaves. Serve hot with steamed rice and ghee.

Bggplant in a Coconut =il4 @ravy

Created on +) ?ctober %!)% 'ritten by Archana Hits( %&)%

) % + "


- " Votes .

Bringals8Bggplant in a Coconut =il4 @ravy along 0ith peanut and sesa$e tastes absolutely delicious/ Bggplant is a vegetable that absorbs 3lavors o3 all 4inds 3ro$ delicate to spicy and tangy/ Cou can choose to use tiny eggplant and 3ill it 0ith peanut sesa$e $i5ture/ I3 you don7t 3ind s$all eggplants readily you can use large eggplant and use the 3illing $i5ture in the coconut $il4 gravy/ Ingredients to be used as a filling or in the gravy )! s$all brin;als 8eggplant or ) large eggplant cut in inch long peices )8" cup roasted peanuts )8" cup sesa$e )8" teaspoon tur$eric po0der )8" teaspoon asa3oetida po0der )8" teaspoon red chilli po0der )8" teaspoon grated ginger ) tablespoon gra$ 3lour salt to taste Ingredients for the Gravy

) cup 3reshly pureed to$atoes ) cup coconut $il4 ) teaspoon cu$in seeds ) teaspoon ginger1 3inely chopped or grated ) teaspoon garlic1 3inely chopped )8% teaspoon tur$eric po0der )8% teaspoon coriander po0der )8" teaspoon cinna$on po0der ) tablespoon ;aggery )8% teaspoon red chilli po0der -optional. salt to taste 3reshly chopped coriander leaves 3or the garnish ) tablespoon oil 3or coo4ing Method Co$bine all the 3illing ingredients in a $ini 3ood processor and $a4e a s$ooth paste/ Set aside Slit the brin;als cross 0ise ;ust hal3 0ay through1 so it re$ains as a 0hole/ The slit should be ;ust enough to place the 3illing in/ Stu33 the above 3illing $i5ture in the the slit brin;als/ I3 you are not using s$all bringals1 then use the 3illing $i5ture directly into the gravy ;ust a3ter adding the to$ato puree/ Heat oil in a heavy botto$ pan -I li4e to use a cast iron casserole 3or coo4ing as it helps in slo0 and even coo4ing o3 this dish./ Add the cu$in seeds and grated ginger9 allo0 it to crac4le/ 'hen the seeds crac4le1 add the to$atoes1 -3illing $i5true.1 tur$eric po0der coriander po0der1 salt1 gara$ $asala po0der1 chilli po0der1 ;aggery and saute 3or a 3e0 $inutes/ Place the stu33ed brin;al peices in the pan adding )8" cup o3 0ater over it/ Turn the heat to lo01 and allo0 the $i5ture to si$$er 3or about +! $inutes1 stirring occationally1 ta4e care not to split the brin;al/ To0ards the last )! $inutes o3 the coo4ing process9 stir in the coconut $il4 and coo4 until the brin;al is so3t and tender - 0hen you insert a pic4 it 0ill be so3t and go in s$oothly/ ?nce coo4ed1 turn o33 the heat and stir in lots o3 chopped coriander leaves and allo0 the vegetable to rest 3or , $inutes be3ore serving/ Bn;oy this dish along 0ith pulav1 phul4a7s or puri7s/

Aerala Aootu Curry - Pu$p4in 0ith #esi Channa or Blac4 Byed Beans in Spicy Coconut
Created on 26 July 2012 Written by Archana Hits: 6395

1 2 3 4 5
( 11 Votes )

Kootu Curry is a very traditonal north Kerala dish that is made from Yellow Pumpkin cooked along with Desi Channa or Black Eyed Beans and spiced with coconut. When I first had this dish in an ayurvedic restaurant I fell in love with it. The beans you wish to add is purely your choice and taste. I sometimes add whole tuvar dal (as shown in the image), desi channa (dark brown chick pea) or even black eyed beans Makes:3-4 servings Ingredients 500 grams of Yellow Pumpkin (Parangikai, Winter Squash), peeled and cut into cubes 1/2 cup black eyed beans, soaked and cooked until soft. See Cooking Intructions salt to taste Ingredientsto be groundinto paste 1 cup grated coconut 1 large green chilli 1 tablespoon jaggery 1 teaspoon cumin seeds Ingredientsfor seasoning 1 teaspoon coconut oil 5 to 6 curry leaves roughly torn 1/2 teaspoon mustard seeds 2 dry red chillies Method Cook the beans until soft and tender. Drain and keep the exess water(stock) aside. (you could use this stock in rice, rasam or a soup) Grind the coconut, green chillies and cumin, jaggery into a coarse paste, until well combined. You can add a little warm water to grind. Steam the pumpkin with salt and keep aside. See how to steam vegetables Heat oil in a pan; add the mustards, red chillies and curry leaves. Allow them to roast and crackle. Add in the coconut paste and saute for about a minute. Finally stir in the pumpkin and beans. Give it a quick boil on the pan just before you are ready to serve. Stir gently to combine all the ingredients when it is boiling. The pumpkin will get a mashed feel, but that is the texture and looks we are looking to achieve. Transfer to a serving bowl. Serve the Kerala Kootu Curry with steamed rice or phulkas.

A$ritsari A;0aini Paneer

Created on 13 March 2012 Written by Archana Doshi

Hits: 6199

1 2 3 4 5
( 17 Votes )

;ood around 3orthern India es$ecially areas around <ttar Pradesh, Pun7ab and =aryana is rich and heavy. (hey also have a lavish use o &7owan or &7wain in their dishes like kababs, tikkas, including 'any o their gravies thats adds a s$ecial lavor to their cuisine. Ins$ired ro' their cuisine I co'bined a7wain along with cashewnuts and a ew s$ices to 'y a delectable gravy or this &'ritsari ins$ired dish with ho'e 'ade Paneer.

Ingredients 1 cu$ $aneer cubes 1 cu$ reshly $ureed to'atoes 1.2 cu$ onion, cho$$ed 2 cloves garlic 1 green chilli

1 inch $iece o ginger

* whole cashewnuts

2 cloves 1 teas$oon a7owan.a7wain1 teas$oon gara' 'asala 1 teas$oon tur'eric $owder 1 1.2 teas$oon coriander $owder 1.2 teas$oon red chilli $owder 1.2 teas$oon sugar 9alt to taste 1 tables$oon oil inely cho$$ed coriander leaves or garnishing Method Make a $aste o onion, garlic, ginger and green chillies to a ine $aste. :ee$ aside. Make a ine $aste o the cashew nuts,adding a little water. :ee$ aside. <sing a $estle and 'otor $ound a7wain and cloves to a ine $owder. :ee$ aside. =eat oil in a $an on 'ediu' heat> add the onion $aste and saute or a ew 'inutes> you will notice that the onion 'i,ture begins to absorb all the oil and will look dry. resist the te'$ation to add 'ore oil at this $oint. 9tir in the tur'eric $owder, $ounded s$ices and gara' 'asala stir well or a cou$le o 'ore 'inutes. &dd the $ureed to'atoes, coriander $owder, red chilli $owder, salt and saute or 40* 'inutes. 9tir in the cashewnut $aste, sugar and si''er or about a 'inute. ;inally stir in the $aneer cubes, garnish with coriander leaves and serve hot with 3aans or Parathas. 3ote) &dd a little water to ad7ust the consistency o the gravy to suit your taste> as the cashewnuts added tends to thicken it.

Turia =uthia nu Shaa4

Created on 02 July 2010 Written by Archana Doshi Hits: 9605

1 2 3 4

5
( 22 Votes )

A gujarati dish made from turia/ridge gourd and steamed fenugreek leaf dumplings. The gram dumplings also help to thicken the gravy while the ridge gourd adds nutritional value and fibre to this dish. You can also substitute the turia with mixed vegetables or just simple French beans Serves: 4 Cooking Time : 30 minutes Preparation Time : 20 minutes Ingredients for Muthias 1/2 cup of chopped fenugreek leaves 3/4 cup gram flour/besan 1/2 teaspoon turmeric powder 1 teaspoon green chilli-ginger paste 2 teaspoons sugar 1 tablespoon of lemon juice 1/4 teaspoon of baking soda 3 tablespoons oil Salt to taste Other Ingredients 3 cups of turia, peeled cut into cubes 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/4 teaspoon asafoetida 1 teaspoon green chilli-ginger paste 1/2 teaspoon turmeric powder 1/2 teaspoon chilli powder 2 teaspoons sugar 1 tablespoon of oil

Salt to taste Method Combine all the ingredients for the muthias in a bowl and knead into a soft dough, adding little water only if required. Divide the above mixture into 15-20 oval portions. Now we need to fry the muthia's. Heat oil in a small frying pan, so it takes in just enough oil to fry the muthia. We can either shallow fry them or deep fry them. Once the oil is hot,add the muthias and fry them on medium heat until browned and cooked. Keep side. Heat the oil in a pan, add the mustard seeds, cumin seeds and asafoetida. When the seeds crackle, add the green chilli-ginger paste, turmeric powder, chilli powder, sugar and salt. Add the turia, and simmer covered until the turia is cooked. Add in one muthia at a time. Cover and simmer for another 10 to 15 minutes, until the vegetables are fully cooked, adding more water if required, so the dumpling get a more tender and softer consistency.

Aloo =utter
Created on 03 September 2009 Written by Archana Doshi Hits: 38352

1 2 3 4 5
( 51 Votes )

Aloo Mutter is a very traditional Punjabi dish that is made with potatoes and peas, simmered in light and tangy tomato gravy. The recipe has a delicate addition of spices to the potatoes in a tangy tomato gravy, simmered to perfection brings out the essence of this flavorful dish. Serve this dish along with parathas or steamed rice, it will be just perfect. Makes:4 servings Ingredients 2 large potatoes, boiled and diced 1/2 cup of peas/mutter, steamed 1 onion, finely chopped 1 cup of freshly pureed tomatoes 1 teaspoon finely grated ginger 1/2 teaspoon cumin seeds 1 or 2 green chillies, slit 1/2 teaspoon coriander powder 1/2 teaspoon of garam masala powder 1/2 teaspoon turmeric powder 1/2 teaspoon chilli powder

a small bunch of coriander leaves, finely chopped salt to taste oil for cooking Method Make a paste of the onion, ginger and garlic and keep aside. Heat a tablespoon of oil in a heavy bottomed pan; add in the cumin seeds and allow it to crackle. Add in the onion paste mixture and saute on low heat until the raw small from the onions go away and they turn golden in color. Add in the tomato puree, green chillies, turmeric powder, coriander powder, garam masala powder, salt and chilli powder and stir well. Allow the tomatoes to come a boil. Once it comes to a boil, add in the cooked potatoes. Turn the heat to low, cover the pan and simmer the mixtrue for about 15 minutes. In the last 3 minutes of the simmering process, add in the steamed peas and stir. Finally stir in the coriander leaves and turn off the heat. Serve the delicious tangy aloo mutter hot along with steamed rice, parathas, phulka's or naan's

Paneer Pasanda Recipe - Cottage Cheese in Spicy Cogurt Curry

Created on 26 August 2009 Written by Archana Doshi Hits: 15437

1 2 3 4 5
( 24 Votes )

Paneer Pasanda Recipe is delectable dish made from cottage cheese and flavored with spicy in a yogurt curry. This dish is different from the regular paneer dishes, it is light, creamy and flavorful. Try this recipe and you will begin to make it over and over again. Ingredientsfor marinade 250 grams paneer, cut into cubes 1 cup fresh yogurt 1/2 teaspoon gram flour/besan 1/4 teaspoon red chilli powder 1/2 teaspoon kasuri methi (dried fenugreek leaves) 1/4 teaspoon garam masala Salt to taste Ingredientsfor the paste 1 small onion, finely chopped 2 green chillies

1 inch piece ginger 1 pod cardamom de-seeded OtherIngredients a small bunch of coriander leaves, finely chopped 1/2 teaspoon cumin seeds 1 tablespoon oil Methodfor the marinade Keeping the paneer aside, mix the ingredients for the marinade and whisk all the ingredients together. Now add the paneer cubes and stir in gently into the marinade. Allow it to rest covered in the marinade for at least 30 minutes. Make a paste of the onions, green chillies, ginger, cardamon. Heat a tablespoon oil in a heavy bottomed pan; add the cumin seeds, the onion paste mixture and saute on medium until the onion paste turns golden. Once the onion mixture is sauteed well, add the marinated paneer mixture and simmer for about 10 minutes. Check the salt levels to suit your taste. Finally stir in the chopped coriander leaves and serve hot with your favorite indian bread

Aash$iri Style #u$ Aloo

Created on 28 August 2008 Written by Archana Doshi Hits: 18008

1 2 3 4 5
( 26 Votes )

The Kashmiri Style Dum Aloo Recipe is a rich healthy and delicious dish made from potatoes that are stuffed with dry fruits and simmered in spicy tomato cream gravy. In the traditional Kashmiri recipe the potatoes are deep fried, but this recipe is very nutritious and retains the flavor and richness by baking the stuffed potatoes. Serve the delicious dum aloo along with Butter Naan andVegetable Pulav Makes:4 to 5 servings Ingredientsfor stuffedalookofta 4 large potatoes, boiled, peeled and mashed 250 grams of homemade paneer or store bought, crumbled 1/4 cup finely chopped cashew nuts cup raisins 2 green chillies, finely chopped A small bunch of freshly chopped coriander leaves Salt to taste Oil for cooking and deep frying

Ingredientsfor the kofta curry/ gravy 2 cups of freshly pureed tomatoes 1 large onions, roughly chopped 2 cloves of garlic An inch piece of ginger Ingredientsfor dry spices 1 teaspoon fennel seeds 1 teaspoon of coriander seeds 2 cloves 1 inch piece of cinnamon stick 2 cardamoms Roast the above spices in medium heat until you get a roasted aroma. Allow it cool and them powder them fine. OtherIngredients 1 teaspoon turmeric powder 1 teaspoon Kashmiri chilli powder 1/4 cup fresh light cream 1/2 teaspoon of sugar Salt to taste A small bunch of freshly chopped coriander leaves Methodfor makingthe stuffedbakedalookofta's Preheat oven to 200 C. Grease a baking sheet with butter In a large bowl, add in the mashed potatoes and of the crumbled paneer, along with the salt. Knead to make a dough from this mixture. Divide and shape this mixture into 10 balls. In another bowl, combine the other half of the crumbled paneer, cashewnuts, raisins, green chillies, salt and coriander leaves. Knead to combine them and divide them into 10 equal portions. Next grease your fingers and palms with oil. Take a potato ball and flatten it on the palm of your hand. Place the dry fruit mixture in the center. Then bring the sides of the potato towards the center to cover the filling forming a stuffed aloo kofta. Proceed the similar way with the remaining dough and dry fruit portions.

Place the aloo kofta balls in a baking tray and bake for about 30 minutes or until you see the kofta balls have begun to brown. Turn the oven off the oven and remove the koftas and let it rest until the gravy is ready. Methodfor the KoftaCurry/Gravy Make a paste of onions, garlic, ginger, green chillies. Keep aside. Heat a tablespoon of oil in a heavy bottomed pan; add the above onion paste and saut on low heat until the mixture becomes golden and the raw smell begins to go away. Add in the spice mixture to this and stir until you get the aroma from the spices. Add the tomato puree, turmeric powder, chilli powder, sugar and simmer for about 5 minutes until the tomato is bubbling and has combined well into the spicy forming a delicious aromatic gravy. Add in the fresh cream and a little water if required and simmer for a few more minutes. Since these are baked aloo koftas they tend to absorb more gravy;a dd them to the gravy just before you are ready to serve and then simmer for about 2 to 3 minutes just to warm them through. Enjoy these delicious Kashmiri Style Aloo Koftas with Naan and Vegetable Pulav
Indian Recipes Vegetables - Gravy

Aadai Paneer > Spiced Cottage Cheese 0ith @reen Bell Peppers
Created on 05 March 2008 Written by Archana Doshi

Hits: 38614

1 2 3 4 5
( 59 Votes )

Kadai Paneer is a delicious vegetabe that is made from homemade paneer and sauteed with Green Bell Peppers, dried fenugreek leaves and the cardamom. Kadai Paneer is a healthy and nutritious dish, as it consumes very less fat and no cream. A very popular North Indian dish, which has spread to the palates around the world. Serve it with hot phulka's and paneer pulav

Makes:3 to 4 servings Ingredients 1 recipe of homemade paneer

1 large onion, diced 1 large green bell pepper/ capsicum, diced 1 teaspoon grated ginger 2 cloves of garlic, finely chopped 2 large tomatoes, finely chopped 1 teaspoon cardamom powder or 1 badi elaichi 1 teaspoon turmeric powder 1 teaspoon cumin powder 1 teaspoon red chilli powder 1 teaspoon black pepper powder 1 tablespoon kasuri methi (dried fenugreek leaves) oil for cooking 1 tablespoon butter salt to taste Method Heat oil in a heavy bottomed pan; add onions, green bell peppers, ginger,garlic and saut until the onions and peppers are tender. Add the tomatoes, turmeric powder,cumin powder, black pepper powder, red chilli powder and saute until the water from the tomatoes have evaporated and become a thick paste. Add butter, salt, cardamom powder or badi elaichi and and saut for few more minutes. Add the paneer pieces and kasuri methi and simmer with the pan covered for a few minutes on low heat. Turn off the heat, and allow the paneer to rest for a couple of minutes before you are ready to serve. Serve the Kadai Paneer hot with phulka's and paneer pulav. I hope you liked the recipe of Kadai Paneer and do get to try it in your kitchen. Would love to hear your feedback in the comments below.

Paneer =a4hani
Created on 13 February 2008 Written by Archana Doshi Hits: 20297

1 2 3 4 5
( 44 Votes )

An all ti$e 3avorite north Indian dish1 coo4ed in a rich to$ato based gravy/ The subtle blend o3 carda$o$1 dried 3enugree4 leaves and the crea$ add such an enhancing taste 0hich can tingle your senses and palates/ Serve it 0ith an Indian bread o3 your choice1 though it digests and 3eels ;ust right to the tu$$y 0hen had 0ith phul4a6s/ Serves( " persons Coo4ing ti$e( about %! $inutes Preparation Ti$e( %! $inutes Ingredients

2 cups paneer cubes/ 250 grams ready paneer packet or Home Made Paneer 2 cups freshly pureed tomatoes (choose red tomatoes) cup thick cream (can substitute with low fat milk) 1 cup chopped onion 1 tablespoon chopped ginger

3-4 cloves of garlic 1 teaspoon cardamom powder 1 teaspoon turmeric powder teaspoon cumin powder teaspoon garam masala powder teaspoon red chilli powder 1 tablespoon kasuri methi 2 teaspoons honey 1 tablespoon Vegetable/Sunflower oil Salt to taste

=ethod I3 it is a store bought paneer9 soa4 in hot salt 0ater 3or about )o $inutes/ This process $a4es the paneer so3t and tasty/ @rind the onions1 garlic and ginger into a 3ine paste/ Heat oil in a pan9 sautD the onion paste/ ?nce they turn $ild golden color1 tur$eric po0der1 cu$in po0der1 carda$o$ po0der and sautD 3or a 3e0 seconds/ Add the to$ato puree and si$$er until the to$ato puree thic4ens/ Add crea$1 honey and salt and si$$er 3or another )! $inutes/ #rain the 0ater 3ro$ the paneer and add it to the above $a4hani/ Add 4asuri $ethi and si$$er 3or 3e0 $inutes/ Serve hot 0ith an Indian bread o3 your choice/

Stu33ed @reen Peppers -Capsicu$.

Created on 26 August 2009 Written by Archana Doshi Hits: 33783

1

2 3 4 5
( 39 Votes )

The dish is otherwise called as Stuffed Capsicum in India, carries immense flavors and taste is delicious. The recipe does not call for a gravy, but surely you can get creative and use a tomato based gravy to serve it with rice or any bread. Green bell peppers combined with spiced up potatoes and baked with a dollop of butter, gives out delectable flavors. Note the measurement for the potatoes are for really small size capsicum and not if those are not available do alter the quantity of the potato mixture as per your requirements. There are many alternatives for the stuffing mixture. Some other combinations for stuffing can be 1. Spiced up rice combine with vegetables 2. Cottage Cheese(Paneer) combined with vegetable Go ahead and experiment with your choice of stuffing and spices and you are sure to relish this dish.

Makes: 6 Cooking Time: 30-45 minutes Preparation Time: 20 minutes Ingredients

6 Green Bell Peppers(all of similar size - preferably smaller ones) 2 cups of cooked mashed potatoes potatoes

2 tablespoons sweet peas 1/2 cup finely chopped onions 1/2 teaspoon finely chopped green chillies 1/2 teaspoon finely grated ginger 1/2 teaspoon cumin seeds (jeera) 1/2 teaspoon chilli powder 1/2 teaspoon turmeric powder 3 tablespoons chopped coriander 1 teaspoon oil about a spoon of butter each capsicum. Salt to taste

Method Preheat the oven to 180 C. Grease a baking sheet with oil or line it with parchment paper. Heat oil in a pan; add the cumin seeds, onions, ginger, green chillies. Saute until the onions become tender. Add the potatoes, chilli powder. turmeric powder and salt. Saute until all the ingredients get combined well. Turn off the heat. Add the coriander leaves and stir well. With a sharp knife, gently cut the stem and the seeds of the bell pepper. Tap gently so all the seeds fall off. Stuff the potato mixture into the capsicum and arrange them vertical on the baking sheet. Add a half a teaspoon of butter on each stuffed bell pepper. Bake them in the oven for about 30 minutes or until you notice the shell of the bell pepper has started shrinking and the top has browned.

Paneer Pulao
Created on 28 January 2013 Written by Rekha Vengalil Hits: 4940

1

2 3 4 5
( 8 Votes )

Paneer Pulao is a quick nutritious rice dish flavored with delicated spiced and paneer (indian cottage cheese). The addition of the whole spices into the dish makes it bringing out the flavors into the rice slowly. Serve this with your favorite lentil, like dal makhani or any other vegetarian gravy dishes.

Ingredients 1 cup Basmati rice 2 cups water 1/2 cup peas, steamed 2 cups fresh paneer cut into cubes (you could saute in butter to get a better flavor) 1 large onion thinly sliced 1 teaspoon finely chopped garlic 1 teaspoon finely grated ginger 1 green chilli, slit length wise 1/2 teaspoon fennel seeds

2 cloves cadamom 1/2 inch cinnamon stick 1 clove 1 bay leaf 1 tablespoon ghee mint leaves for garnishing Method Wash the rice and soak for 15-20 minutes and drain. Heat the ghee in a heavy bottomed sauce pan on medium heat; add the fennel seeds, cardamom, cinnamon, clove and bay leaf and saute until you get a roasted aroma. Add the onions, ginger, garlic and green chillies. Saute on low heat until the onion turns pink and the raw smell of ginger-garlic is gone. Please make sure not to burn them as this will change the color of the rice when you cook. Once done add in the rice in and saute till the rice doesn't stick to each other ensuring the rice not turning brown. Add the two cups of water, turn the heat to low. Cover the pan and simmer until the rice is cooked and all the water is absorbed. Turn off the heat. Add in the steamed peas and fresh paneer cubes to the rice. Dont stir as yet, allow it to rest on the top covered until for about 10 minutes. The steam from the cooked rice will soften the paneer and bring the flavors of the rice into it. After 10 minutes stir in the paneer and peas into the rice along with the fresh chopped mint leaves and serve hot with a vegetable raita and tadka dal