Heres one of my all time favourite recipe for (RB, spinach and paneer 2 in 1
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PALAK PANEER
200 gm. Paneer
2 cups fresh spinach puree (parboiled)
A pinch Kasturi methi
½ tsp chili powder
4 nos. Clove
1 inch Cinnamon
A pinch of Mace
1/2 cup Tomato Puree (freshly prepared if u can)
¾ cup Onion (paste) (finely chopped onions will do too)
1 tsp Garlic (paste)
2 tsp Ginger
5 tbsp Cream ( or use half an half in which case make it half a cup)
1 tbsp Butter
Salt to taste
Vegetable oil for frying
Bring water to boil in a vessel, add a pinch of salt, Add spinach and cook for 2-3 minute. Strain and keep aside to Cool.
Make puree of that parboiled spinach. Keep aside.
Cut paneer in to small pieces, shallow fry and set aside.
Heat oil, add Kasoori Methi, Cloves, Cinnamon, Cardamoms and Mace. Add onion Paste and cook for 3-4 minutes. Add Ginger and Garlic paste. Add Tomato puree. Cook for 3-4 minutes. Add cream.
Add spinach puree, red chili powder . Cook for 4-5 minutes. Add paneer. Season with salt to taste, continue cooking for 3-4 minutes.Add cream on top. Serve hot.
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There is no key to happiness.... the door is always open.
Location: Private location
Posted on: 14-06-06 16:01:12
For all you vegetarians...something for you to try.
Mixed Vegetable Kofta in Tomato Curry
For the Koftas
1/2 cup Frozen Corn
1/2 cup Frozen Peas
1/2 cup Green Beans cut in small pieces
1/2 cup Carrots cut in small pieces.
½ cup cauliflower
chopped onion
ginger/garlic/green chilli paste
chopped fresh coriander
11/2 cup maida Flour
Salt to taste
1/2 Tsp.. of Red chili Powder
Pinch of Turmeric Powder
1 Tsp. of Dhana/jeeru Powder
For the Tomato Curry
2 tbsp butter
1 tsp. Nigella seeds
1 can diced Tomatoes
2 Tsp. Tomato Paste
3/4 Cup of water
Salt to Taste
1/2 Tsp. Red Chilli Powder
1/4 Tsp. Sugar
1/4 Tsp. Cinnamon Powder
2 pieces whole cloves
Ginger/garlic/green chilli paste to taste
½ cup cream
Vegetable Oil
Fresh Cilantro
For the Koftas
Parboil all the vegetables for 10 minutes. Let them cool for 20 minutes. Blend them a little to chop them. Mix all the spices (except salt) and vegetables in a bowl. Add salt to Flour and add it slowly to the mixture. Keep on mixing it with your hand. Do not add water. Add Flour till you can shape them into small round soft balls. Use some oil in your palm of the hand to form the balls. Meanwhile heat some oil in the pan. See that the oil is not very hot. Keep Medium Flame. Deep-fry the Kofta balls. Set them aside.
For the Tomato Curry
Put butter in large pan, add onions, ginger/garlic and green chilli paste. Fry until oil separates. Add spices and salt. Add tomatoes and tomato paste. Add water to make thinner. Add the cream. Add Koftas Garnish with Fresh Cilantro.
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Bijou Bazaar
http://bijoubazaar22.googlepages.com
Location: Private location
Posted on: 14-06-06 16:04:56
Rajmah (Kidney Bean Curry)
1 can red kidney beans
1-tablespoon vegetable oil
1-teaspoon cumin seeds
1 chopped onion
3-4 green chilies, sliced
1 tbsp chopped, fresh ginger
Salt to taste
½ teaspoon turmeric
½ teaspoon red chilli powder
½ teaspoon garam masala
1 cup chopped tomato
lemon juice to taste
1 handful chopped fresh cilantro
Drain kidney beans in colander, do not rinse.
Heat oil in a small, nonstick frying pan.
Add cumin seeds until they start to pop and then add onion. Cook and stir until onion is translucent and slightly browned.
Add green chilies and ginger. Cook until slightly browned. Add water if it starts to stick.
Add salt, turmeric, and garam masala and red chilli powder. Mix well.
Add tomato; cook until soft and you see the oil start to separate.
Add beans, and bring to a boil; reduce to simmer. Cover; cook until beans are tender.
Add lemon juice, Cook uncovered for 5 minutes.
Garnish with cilantro (and dried dessicated coconut if desired) before serving with rice.
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Bijou Bazaar
http://bijoubazaar22.googlepages.com
Location: Private location
Posted on: 14-06-06 16:07:17
For the BBQ...quick and easy
Tandoori Mogo
1 packet of Cassava (mogo) pieces
2 tbsp Pataks Tandoori paste
1 cup plain yoghurt
Juice of half a lemon
Good handful coriander, fresh, chopped
1 ½ tbsp ground ginger & garlic paste
3 or 4 crushed green chillies
1 level tspn red pepper powder
Salt to taste
Boil cassava until half done. Mix all remaining ingredients together and add the cassava to the mixture. Marinate for an hour or overnight. Put in ovenproof dish, cover with foil and bake at 325c until fully cooked.
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Bijou Bazaar
http://bijoubazaar22.googlepages.com
Holy smokes!
Ask and ye shall receive!
Many thanks, MI and PP.
Never tried cassava. What do I ask for when I go to the grocery store? Any other name it is known by?
Location: Private location
Posted on: 15-06-06 10:10:14
Quote:
Originally posted by RedBaron
Holy smokes!
Ask and ye shall receive!
Many thanks, MI and PP.
Never tried cassava. What do I ask for when I go to the grocery store? Any other name it is known by?
I know it as mogo (the indian term for it I guess) Can also be called manioc, yuca or manioca.
You can get it at indian/west indian grocery stores, sometimes fresh (looks like elongated potatoes with a dark brown skin) but usually you find them in the frozen section, in small packets, peeled and cut into about 4 inch peices.
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Bijou Bazaar
http://bijoubazaar22.googlepages.com
PP
Good thing I decided to paste your PINK MARTINI recipe before you changed your signature.
Had friends over on Saturday and served it to those who were bold enough to say yes and did they love it.
Similar to a popular cocktail served in many pubs and clubs, though I forget the name they used.
