Blog Recipes

8/13/2019 Blog Recipes

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Sesame Chilli Paneer with Stir Fry Vegetables

Posted onJune 2, 2010byMonica

Ive recently had a few readers ask about new

paneer recipes. Being a fellow paneer lover, Ijumped 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 mied with stir fry

vegetables. hen making the sauce, we

eperimented 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
http://spicediary.com/2010/06/02/sesame-chilli-paneer-with-stir-fry-vegetables/http://spicediary.com/2010/06/02/sesame-chilli-paneer-with-stir-fry-vegetables/http://spicediary.com/2010/06/02/sesame-chilli-paneer-with-stir-fry-vegetables/http://spicediary.com/author/monicasawhney/http://spicediary.com/author/monicasawhney/http://spicediary.com/2010/06/02/sesame-chilli-paneer-with-stir-fry-vegetables/http://spicediary.com/author/monicasawhney/http://spicediary.com/2010/06/02/sesame-chilli-paneer-with-stir-fry-vegetables/


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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 frompan.

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 onJune 13, 2010by Monica
http://spicediary.com/2010/06/13/paneer-stuffed-peppers/http://spicediary.com/2010/06/13/paneer-stuffed-peppers/http://spicediary.com/2010/06/13/paneer-stuffed-peppers/http://spicediary.com/author/monicasawhney/http://thespicediary.files.wordpress.com/2010/06/dg-0213.jpghttp://spicediary.com/2010/06/13/paneer-stuffed-peppers/http://spicediary.com/2010/06/13/paneer-stuffed-peppers/http://spicediary.com/author/monicasawhney/


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&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 net 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 paneerstays nice and creamy in teture. &h ch ch check it out!!

Serves 4-6

What we need:

; green/ red peppers, washed

-


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&dd 12 tin $lu' to'atoes and cook or 4* 'inutes. nce the oil begins to se$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, 2013byMonica

7ot sure if Ive mentioned this before 5I definitely have6 but I love paneer! #he beauty ofthis traditional Indian cheese is its sheer versatility. Its mild in flavour and as a result

absorbs spices particularly well. #his recipe is an etremely "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

paneerin essence this dish works! 9ive it a try and do share your thoughts with me.
http://spicediary.com/2013/07/11/easy-paneer-peppers-cabbage-masala/http://spicediary.com/2013/07/11/easy-paneer-peppers-cabbage-masala/http://spicediary.com/author/monicasawhney/http://spicediary.com/author/monicasawhney/http://thespicediary.files.wordpress.com/2013/07/photo-1.jpghttp://spicediary.com/2013/07/11/easy-paneer-peppers-cabbage-masala/http://spicediary.com/2013/07/11/easy-paneer-peppers-cabbage-masala/http://spicediary.com/author/monicasawhney/


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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
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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.
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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 boughtones!

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


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! 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 suare 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.


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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 uickly.

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 lowin 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.


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;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

Methods1. *reheat the oven to 1)98 5 "(9F 5 gas ".


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". 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, itshould 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 cheesefrosting on top. 8ut into large suares.

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.


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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


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'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 1398 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. " 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.


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Chickpea Chorizo

Fritters

Serves: Makes 8Difficulty: 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


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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 goldenbrown 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.


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&. '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


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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 courseyou 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


good pin"h of "innamon powder

1!5g oats

100g dried "ranberries

Methods1. *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.


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". #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.

(. ( 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!


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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$

Methods1. 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.


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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


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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 16985"-(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.


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-. 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. uickly 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


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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


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.


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). 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 chunkinessfrom some of my veggie drawer favourites, but mi$ it up and add what

you have.


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Ingredients 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

middle

! teaspoons garam masala

"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.


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(. 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 adust 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
http://anjalipathak.com/2011/12/pilau-rice/http://anjalipathak.com/2011/12/pilau-rice/http://anjalipathak.com/2011/12/pilau-rice/


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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.


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-. 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!


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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


5 g i"ing sugar

Methods

1. *reheat the oven to 13985"(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.


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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 uite 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 supertasty 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.


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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 etra"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 and line a cm $ cm $ (cm brownie pan with parchment

paper.

. *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.


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-. =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 eual si+ed suares.

1. :llow to cool completely before storing in an airtight container for up to weeks.

&eeply di(ine Chocolate)

Pecan $ !inger

Brownies

Serves: Makes 12Difficulty: 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


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cold, served with a little sprinkling of e$tra cocoa powder, topped

with a good dollop of crme fraiche.

Ingredients 150 g unsalted butter, plus a little etra 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 13985"(9F5gas &. Brease and line a small suare 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.


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). *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 TipIf 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 asusual, change it and so here it is. #y version of old school gingernuts.

:nd boy are they goodK


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Ingredients !00 g self raising flour


5 g light mus"o)ado sugar, plus a little etra 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 1398 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.


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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 isalways 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 aita
http://anjalipathak.com/2011/12/cucumber-mint-raita/http://anjalipathak.com/2011/12/cucumber-mint-raita/


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1(! red onion, sli"ed

1 tomato, seeds remo)ed, roughly "hopped

Methods1. 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 freuently

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 simple7aita.

&. 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.

(. 'uee+e the lemon uice over the chicken and stuff into the pitta pocket with some sliced onions,

tomatoes and dollops of raita.

Pilau *ice
http://anjalipathak.com/2011/12/cucumber-mint-raita/http://anjalipathak.com/2011/12/cucumber-mint-raita/http://anjalipathak.com/2011/12/cucumber-mint-raita/


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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.


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&. '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


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"u"umber, grated on a "heese grater and the water suee%ed out

teaspoon roasted "umin powder #optional$ ee 7n&ali/s 8ip

&ui"e of lemon

pin"h of sugar

salt, to taste

few mint lea)es for garnish

9a'bar+:ol'bo-ShilpaFebruary 1, 2006 Gravy (Curry and daals)

This is one of the most popular dish of orth Canara, a traditional !on"ani ambar# $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# o*, my

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# ut 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 :

12 &up toor daal

12 &up 'rated freshfroen &o&onut
http://www.aayisrecipes.com/author/admin/http://www.aayisrecipes.com/category/gravy-curry-and-daals/http://www.aayisrecipes.com/author/admin/http://www.aayisrecipes.com/category/gravy-curry-and-daals/


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1 tspn "hana daal

1 tspn &oriander seeds

1 tspn mustard seeds

12 tspn &umin seeds

1- tspn methi seeds

% pin&h asafoetida

34 &urry leaves

12 in&h pie&e &innamon(optional)

56 &loves(optional)

56 red &hilies

e'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 510 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
http://www.aayisrecipes.com/author/admin/http://www.aayisrecipes.com/category/side-dishes/http://www.aayisrecipes.com/author/admin/http://www.aayisrecipes.com/category/side-dishes/


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( 42 Votes )

Chilli Paneer Recipe is a classic Indian Chinese dish that is inspired with the asian sauces using indianingredients. 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
http://void%28null%29/http://void%28null%29/http://void%28null%29/http://void%28null%29/


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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

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http://www.archanaskitchen.com/indian-recipeshttp://www.archanaskitchen.com/indian-recipes/rice/118-hyderabadi-vegetable-biryani-recipehttp://void%28null%29/http://void%28null%29/http://void%28null%29/http://void%28null%29/http://void%28null%29/http://www.archanaskitchen.com/indian-recipeshttp://www.archanaskitchen.com/indian-recipes/rice/118-hyderabadi-vegetable-biryani-recipehttp://void%28null%29/http://void%28null%29/http://void%28null%29/http://void%28null%29/http://void%28null%29/


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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)
http://www.archanaskitchen.com/indian-recipes/raitashttp://www.archanaskitchen.com/indian-recipes/vegetables-gravy/150-mirch-ka-salanhttp://www.archanaskitchen.com/indian-recipes/vegetables-gravy/175-bagara-bainganhttp://www.archanaskitchen.com/indian-recipes/raitashttp://www.archanaskitchen.com/indian-recipes/vegetables-gravy/150-mirch-ka-salanhttp://www.archanaskitchen.com/indian-recipes/vegetables-gravy/175-bagara-baingan


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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.


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Zucchini Chutney or Thovayal is a delicacy in al$ost every South Indian household/ The

thovayal recipe is $ade 0ith roasted ingredients urad dal1 red chilies and curry leaves 0henground into a paste along 0ith the 2ucchini gives a 3resh aro$a 0hich $a4es it si$ply

delishious/ Thovayals are typically $i5ed 0ith rice and eaten/ It can be eaten 0ith #osa6s1 Idli6sor 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


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Salt to taste

Method

Heat a teaspoon oil in a heavy botto$ed pan9 add the cut 2ucchini along 0ith a little salt andsaute until so3t and tender/ Turn o33 hea and allo0 it to cool/

In another s$all pan9 roast the 3enugree4 seeds1 dry red chillies and urad dal until it releases aroasted aro$a and slightly bro0ned/

:o0 grind the roasted ingredients1 the coo4edd 2ucchini1 ta$arind paste and curry leavestogether until it 3or$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/

'ithout ?nion and @arlic

Created on 06 November 2013

Written byHina Gujral

Hits: 168

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http://www.archanaskitchen.com/indian-recipes/vegetables-gravy/1453-jain-style-paneer-makhani-without-onion-and-garlichttp://www.archanaskitchen.com/hina-gujralhttp://www.archanaskitchen.com/hina-gujralhttp://void%28null%29/http://void%28null%29/http://void%28null%29/http://void%28null%29/http://void%28null%29/http://www.archanaskitchen.com/indian-recipes/vegetables-gravy/1453-jain-style-paneer-makhani-without-onion-and-garlichttp://www.archanaskitchen.com/hina-gujralhttp://void%28null%29/http://void%28null%29/http://void%28null%29/http://void%28null%29/http://void%28null%29/


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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
http://www.archanaskitchen.com/basic-recipes/how-to-s/388-how-to-make-homemade-paneer-cottage-cheesehttp://www.archanaskitchen.com/basic-recipes/how-to-s/388-how-to-make-homemade-paneer-cottage-cheese


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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.

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


Written by Archana

Hits: 1757

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http://www.archanaskitchen.com/indian-recipes/vegetables-gravy/1179-kumbh-makai-masala-mushroom-baby-corn-tikka-masalahttp://void%28null%29/http://void%28null%29/http://www.archanaskitchen.com/indian-recipes/vegetables-gravy/1179-kumbh-makai-masala-mushroom-baby-corn-tikka-masalahttp://void%28null%29/http://void%28null%29/


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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
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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 mediumhigh, 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 withphulka's or your favorite bread. You can get a smoked flavor for this

vegetable by using the coal smoking method.

gg Roast - erala Style

Created on 14 May 2013

Written byDonna George

Hits: 3395

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http://www.archanaskitchen.com/indian-recipes/indian-breadshttp://www.archanaskitchen.com/indian-recipes/indian-breadshttp://www.archanaskitchen.com/basic-recipes/how-to-s/123-coal-smoking-methodhttp://www.archanaskitchen.com/basic-recipes/how-to-s/123-coal-smoking-methodhttp://www.archanaskitchen.com/indian-recipes/vegetables-gravy/1148-egg-roast-kerala-stylehttp://www.archanaskitchen.com/donna-georgehttp://www.archanaskitchen.com/donna-georgehttp://void%28null%29/http://www.archanaskitchen.com/indian-recipes/indian-breadshttp://www.archanaskitchen.com/basic-recipes/how-to-s/123-coal-smoking-methodhttp://www.archanaskitchen.com/indian-recipes/vegetables-gravy/1148-egg-roast-kerala-stylehttp://www.archanaskitchen.com/indian-recipes/vegetables-gravy/1148-egg-roast-kerala-stylehttp://www.archanaskitchen.com/donna-georgehttp://void%28null%29/


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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
http://void%28null%29/http://void%28null%29/http://void%28null%29/http://void%28null%29/http://void%28null%29/http://void%28null%29/http://void%28null%29/http://void%28null%29/


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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 sauteuntill 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 PaneerCreated on 14 May 2013

Written byAshlesha Katoch

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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


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1 teaspoon cumin powder

1/2 teaspoon cardamom 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 withphulka's.

erala adala Curry > Spicy Chic4 Peas in Coconut Curry



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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


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


- grind the above ingredients into a smooth paste adding very little warm water.


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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


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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


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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 atthis 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

athiri44ai pitla 8 Brin;al Pitla

Created on 28 January 2013

Written byAnnapoorni Padmanabhan

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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

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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 corianderleaves. Serve hot with steamed rice and ghee.

ggplant in a Coconut =il4 @ravyCreated on +) ?ctober %!)%

'ritten by Archana

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,

" Votes .

Bringals8ggplant in a Coconut =il4 @ravy along 0ith peanut and sesa$e tastes absolutelydelicious/ ggplant is a vegetable that absorbs 3lavors o3 all 4inds 3ro$ delicate to spicy and

tangy/ ou can choose to use tiny eggplant and 3ill it 0ith peanut sesa$e $i5ture/ I3 you don7t3ind s$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
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) 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 $i5ture directly into the gravy ;ust a3teradding the to$ato puree/

Heat oil in a heavy botto$ pan I li4e to use a cast iron casserole 3or coo4ing as it helps in slo0and even coo4ing o3 this dish./

Add the cu$in seeds and grated ginger9 allo0 it to crac4le/ 'hen the seeds crac4le1 add theto$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 occationally1ta4e 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 thevegetable to rest 3or , $inutes be3ore serving/ n;oy this dish along

0ithpulav1phul4a7s orpuri7s/
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erala ootu Curry - Pu$p4in 0ith #esi Channa or

Blac4 yed Beans in Spicy Coconut

Created on 26 July 2012

Written by Archana

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;ood around orthern India es$ecially areas around


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1 inch $iece o ginger

* whole cashewnuts

2 cloves

1 teas$oon a7owana7wain1 teas$oon gara' 'asala

1 teas$oon tur'eric $owder

1 12 teas$oon coriander $owder12 teas$oon red chilli $owder

12 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.

you will notice that

the onion 'iture 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 4* '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 aans or Parathas.

ote) &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


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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/besan1/2 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 seeds1/2 teaspoon cumin seeds

1/4 teaspoon asafoetida

1 teaspoon green chilli-ginger paste


1/2 teaspoon chilli powder

2 teaspoons sugar

1 tablespoon of oil
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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


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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 chilli powder


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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 ornaan's

Paneer Pasanda Recipe - Cottage Cheese in Spicy

ogurt Curry

Created on 26 August 2009


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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


1/2 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


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1 inch piece ginger

1 pod cardamom de-seeded

Other Ingredients

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 yourfavorite indian bread

ash$iri Style #u$ Aloo

Created on 28 August 2008


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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

NaanandVegetable Pulav

Makes:4 to 5 servings

Ingredientsfor stuffedaloo kofta

4 large potatoes, boiled, peeled and mashed

250 grams of homemade paneeror store bought, crumbled

1/4 cup finely chopped cashew nuts

cup raisins

2 green ch

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