Kadhai Fried Paneerwith Rainbow Vegetables. Serves 6 3 tablespoons vegetable oil 1 tablespoon ginger, minced 2 large cloves garlic, minced 2 small onions, diced 2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground fennel seeds 1/2 teaspoon ground cardamom seeds 1/2 teaspoon red pepper flakes Salt to taste 4 small tomatoes, diced 2 small green bell peppers, diced 2 small red bell peppers, diced 2 small yellow bell peppers, diced 6 ounces paneer cheese, diced 1/2 cup fresh cilantro, chopped 4 scallions, chopped Freshly ground black pepper Heat the oil in a large nonstick wok or skillet over medium-high heat; add the ginger and garlic, stirring about 1 minute. Add the onions and cook, stirring until golden, 2 to 3 minutes. Add the coriander, cumin, fennel, cardamom and red pepper flakes and stir over medium heat, about 2 minutes.
Add the tomatoes and bell peppers, cover the wok and continue to cook, stirring constantly until the dish is saucy, about 5 minutes. Serve hot, sprinkled with black pepper. Potato and Onion Fritters (Aloo aur Pyaz kae Pakora) Aloo aur Pyaz kae Pakora Serves 6 Prep time: 30 minutes Cook time: 15 minutes Traditionally known as pakora, bhajis or bhajiyas, these fried morsels are a very popular street food of India and are a common item on every Indian restaurant menu. They are served with chutney or even tomato ketchup and are ideally eaten hot and crisp right out of the pan because they get soggy as they cool. I like to use the double-fry method, which entails lightly frying the pakoras in advance, allowing them to cool and then either refrigerating them in an airtight container or ziplock bags for up to a week or freezing them up to a month. 1. 2. 3.
NOTE Chickpea flour, also known as besan, is a finely ground flour made from chickpeas (chana dal). . Buy My Indian Kitchen My Indian Kitchen Cookbook Profile Archive This page created October 2011. Broiled Vegetables Tekka. This vegetarian version of a Pakistani skewered chicken dish is made with "meaty" portobello mushrooms. It can also be prepared on the grill. Remember to soak the wooden skewers for 30 minutes to prevent burning. 1/2 cup soft silken tofu or low-fat yogurt 2 tablespoons olive oil 1 tablespoon ground coriander 1-1/2 tablespoons freshly squeezed lemon juice 2 teaspoons finely grated fresh ginger 1 teaspoon minced fresh garlic 1 teaspoon ground cinnamon 3/4 teaspoon salt 1/4 teaspoon cayenne 1/4 teaspoon ground cardamom 1 pound small portobello mushroom caps (see note*) 1 large onion, quartered and separated 1 green bell pepper, cut into 2-inch pieces Approximately 12 wooden skewers, soaked in water for 30 minutes In a large bowl, combine the tofu, oil, coriander; lemon juice, ginger; garlic, cinnamon, salt, cayenne, and cardamom, and mix until well blended.
Add the mushrooms, onion, and bell pepper pieces and toss to coat well. Serves 6 Some Like It Hot About the Book Recipes. Tandoori Portobello Mushrooms. Serves 4 to 6 The meaty flavor and the soft texture of this appetizer reminds my wife of foie gras. At the restaurant, we cook it in the extremely hot tandoor oven; at home, I cook it on a hot grill. Ingredients 4 Portobello mushrooms Marinade: 1/4 cup oil 2 tablespoons lemon juice 1 tablespoon finely minced ginger 1 teaspoon paprika 1 teaspoon salt 1/2 teaspoon toasted ground clove powder 1/2 teaspoon toasted ground cinnamon powder 1/2 teaspoon toasted ground cardamom powder 1. 2. 3.
Buy the Book! From:Ajanta: Regional Feasts of India by Lachu Moorjani Gibbs-Smith 216 pages; Hardcover; $39.95 ISBN: 1-58685-777-0 Recipe reprinted by permission. Ajanta: Regional Feasts of India About the Book Recipes Gojar Halva (Carrot Pudding with Nuts) Tandoori Portobello Mushrooms (Spicy Grilled Portobello Mushrooms) Cookbook Profile Archive This page created January 2006. Saag Paneer Recipe. We make saag paneer at home all the time. I'm talking once a week or every ten days. Wayne started it when he cooked Merrill's saag paneer one night, and from there it became a regular thing. The recipe has evolved and meandered quite a bit, so I thought I'd share the version I've settled into with you. I try to make it exactly the way I want to eat it, and quite honestly I'm not particularly hung up on the authenticity of it. This is a saag paneer that uses a truckload of spinach, gets tang from buttermilk and a finishing squeeze of fresh lemon, magic from a host of spices, and a bit of heat from ginger and chile flakes.
. - More Spinach Recipes - - More Main Course Recipes - A bunch of head notes here, apologies. Chop the spinach well, and set aside in a large bowl. While you're chopping spinach, cook the paneer in one tablespoon of the butter over medium heat in a large skillet. Heat the other tablespoon of butter in your largest soup pot. Serves 4-6. Prep time: 15 min - Cook time: 15 min. Palak Daal Recipe. Wayne and I regularly frequent a place called Kasa. It takes just about ten minutes to get there on foot. It's casual, fast, and I know exactly what I like - kati roll, paneer, unda-style with side of daal. The other day I was chatting with Anamika, one of the owners, and she mentioned that she was teaching a cooking class as part of a fund-raiser.
I have to admit that I'm always checking the Kasa blog with the hope that Anamika will post some of her recipes. So when she mentioned she was going to be teaching palak daal - spinach and lentils, and then offered to email me her recipe, I was pretty excited. So, I'm excited to share my attempt at Anamika's daal - it's rich, filling, and nutritious. Spinach can be particularly muddy this time of year it seems.
In a large pot over medium-high heat combine the daal and water. In a separate pan, heat the butter and cumin and fry until the cumin seeds start to pop. Serves 4-6 with rice or roti. Prep time: 20 min - Cook time: 120 min Print Recipe. Red Lentil Soup Recipe. I tend to follow the sun around the house each day. From room to room, not unlike a cat. I like how it warms cushions on the couch in the morning, streams into my breakfast bowl at the kitchen counter not long after that, and then beckons me to the office through our west-facing window later in the afternoon. On particularly nice days I like to take my lunch out onto the back porch, settle into one of the mossy, rain-damaged chairs, close my eyes, and let the sun shine through my eyelids for a minute or two.
And well, that was the plan when I made myself a pot of this unassuming (but tasty!) Red lentil and brown rice soup last weekend. Then, bowl in hand, I opened the back door and walked straight into a four foot spider web. It is spider season here, and if you forget, you pay. Without going too far down the spider track here, I'll just say, my outdoor lunch quickly became an indoor one after I counted five spiders, webs in full span, within a ten foot radius of my desired lunch spot. Potato Roti Curry Recipe. Andrea Nguyen's Saag Soy Paneer. Adjust the heat to medium-high, then add the mixture of ginger, garlic, and onion.
Cook, stirring frequently, for about 8 minutes, until the mixture has browned and begun to caramelize. Add the cumin and chile and continue cooking for 1 to 2 minutes more, until the mixture is highly aromatic and richly browned. Lower the heat to medium, return the tofu to the skillet, and stir to combine well. Add the greens, stirring to combine. Add the remaining 1/2 teaspoon salt and cayenne. Let the mixture sit for a few minutes to meld the flavors. Note: The greens and the tofu can be prepared several hours in advance. Saag Paneer. Madhur Jaffrey recipe: Potato and pea curry.