Cashew nut loaf

Delicious slices to go with roast chicken and some leafy salad, this loaf is a perfect choice for festive meals. Easy to prepare and a perfect blend of seasonings this loaf is my all time favourite accompaniment to Mediterranean meals.

Ingredients:

1.   225 grams ground cashew nut / cashew powder

2.   120 grams fresh whole meal bread crumbs ( you could use white bread too)

3.   2 generous tablespoons of spicy tomato ketchup ( I used maggi hot and sweet)

4.   Half a teaspoon each of dried oregano , rosemary and thyme

5.   Two three tablespoons of ground nut oil

6.   One egg

7.   Two teaspoons black pepper

8.   One level teaspoon of sea salt

9.   One medium onion chopped fine

10.  One tablespoon of crushed garlic

11. 100 ml  warm water with a Maggi vegetarian stock cube dissolved in it

 Method:

1.    Take oil in a large pan and add the onions and garlic , stir on medium flame till soft or the onions just about turn pink.

2.    Assemble the rest of the ingredients in the mean time so that the onions come to room temperature.

3.   Tumble in the rest on the ingredients one by one. You will get a sticky mixture.

4.  Pat the mixture into a 7 inch loaf tin and gently press it and level it out.

5.   Cover with an aluminuim foil and place in a preheated oven at 180° for fifty minutes and another ten more minutes after removing the foil.

6.   Cool and slice and serve with the main course as a delicious accompaniment.

cashew nut· international· maggi stock cubes and sauces· savoury loaves

Cashew nut loaf

Delicious slices to go with roast chicken and some leafy salad, this loaf is a perfect choice for festive meals. Easy to prepare and a perfect blend of seasonings this loaf is my all time favourite accompaniment to Mediterranean meals.

Ingredients:

1.   225 grams ground cashew nut / cashew powder

2.   120 grams fresh whole meal bread crumbs ( you could use white bread too)

3.   2 generous tablespoons of spicy tomato ketchup ( I used maggi hot and sweet)

4.   Half a teaspoon each of dried oregano , rosemary and thyme

5.   Two three tablespoons of ground nut oil

6.   One egg

7.   Two teaspoons black pepper

8.   One level teaspoon of sea salt

9.   One medium onion chopped fine

10.  One tablespoon of crushed garlic

11. 100 ml  warm water with a Maggi vegetarian stock cube dissolved in it

 Method:

1.    Take oil in a large pan and add the onions and garlic , stir on medium flame till soft or the onions just about turn pink.

2.    Assemble the rest of the ingredients in the mean time so that the onions come to room temperature.

3.   Tumble in the rest on the ingredients one by one. You will get a sticky mixture.

4.  Pat the mixture into a 7 inch loaf tin and gently press it and level it out.

5.   Cover with an aluminuim foil and place in a preheated oven at 180° for fifty minutes and another ten more minutes after removing the foil.

6.   Cool and slice and serve with the main course as a delicious accompaniment.

Matar paneer

Every delicious recipe does’nt look glamorous. Here is an example , this version of “matar paneer “ tastes so good that it’s a pity that the looks don’t compliment the taste.

    Ingredients:

1.    400 grams peas

2.    200 grams cubed cottage cheese / paneer

3.    Three to four tablespoons desi ghee / clarified butter

4.    1 teaspoon coriander powder

5.    ¼ teaspoon turmeric powder

6.    ¾  teaspoon Kashmiri red chilli powder

7.    ½  teaspoon garam masala

8.    Salt to taste

9.    2 medium onions chopped fine

10.      Four medium tomatoes pureed

11.      1 tablespoon ginger garlic paste

12.      Two tablespoons cashew nut powder

13.      Two tablespoon thick curd

Method:

1.   In a small pan or kadai , take 2 tablespoon of desi ghee and deep fry the small cubes of paneer in batches till just about golden and put them on a absorbant paper.

2.   After the whole lot of paneer is done , transfer them in to bowl of warm water with half a teaspoon of salt and a generous pinch of turmeric powder. This method ensures that the paneer pieces remain soft and not turn rubbery.

3.   Take the rest of the  ghee in a bigger pan and strain the one in which you stir fried the paneer into it. We will use that too in our cooking.

4.   When the ghee becomes warm add a teaspoon of cumin seeds and the moment they change colour , add the onions and stir fry till they turn pink.

5.   Add coriander powder, turmeric and red chilli powder and stir for a few seconds.

6.  Add the ginger garlic paste and stir fry for a minute or till the raw smell of the paste goes away.

7.   Tumble in the peas and stir without covering for about two minutes.

8.   Add about a quarter cup of water and cover and let the peas cook on medium flame till almost done. Remember that once we add the tomato puree, not much cooking will be possible.

9.   Once the peas are almost done add the puree and let the flame be on medium and cook uncovered till the excess water dries up and we are left with a little sauce or curry just coating the matar and paneer.

10.      Now is the time to add the  paneer cubes after draining them and shaking off the water, cashew nut powder ,salt and the curd and the moment a boil comes, just turn the gas off.

11.      Sprinkle the garam masala and give one stir .

12.      Serve garnished with coriander leaves with roti or purees.

cashew nut· cottage cheese· curd· peas

Matar paneer

Every delicious recipe does’nt look glamorous. Here is an example , this version of “matar paneer “ tastes so good that it’s a pity that the looks don’t compliment the taste.

    Ingredients:

1.    400 grams peas

2.    200 grams cubed cottage cheese / paneer

3.    Three to four tablespoons desi ghee / clarified butter

4.    1 teaspoon coriander powder

5.    ¼ teaspoon turmeric powder

6.    ¾  teaspoon Kashmiri red chilli powder

7.    ½  teaspoon garam masala

8.    Salt to taste

9.    2 medium onions chopped fine

10.      Four medium tomatoes pureed

11.      1 tablespoon ginger garlic paste

12.      Two tablespoons cashew nut powder

13.      Two tablespoon thick curd

Method:

1.   In a small pan or kadai , take 2 tablespoon of desi ghee and deep fry the small cubes of paneer in batches till just about golden and put them on a absorbant paper.

2.   After the whole lot of paneer is done , transfer them in to bowl of warm water with half a teaspoon of salt and a generous pinch of turmeric powder. This method ensures that the paneer pieces remain soft and not turn rubbery.

3.   Take the rest of the  ghee in a bigger pan and strain the one in which you stir fried the paneer into it. We will use that too in our cooking.

4.   When the ghee becomes warm add a teaspoon of cumin seeds and the moment they change colour , add the onions and stir fry till they turn pink.

5.   Add coriander powder, turmeric and red chilli powder and stir for a few seconds.

6.  Add the ginger garlic paste and stir fry for a minute or till the raw smell of the paste goes away.

7.   Tumble in the peas and stir without covering for about two minutes.

8.   Add about a quarter cup of water and cover and let the peas cook on medium flame till almost done. Remember that once we add the tomato puree, not much cooking will be possible.

9.   Once the peas are almost done add the puree and let the flame be on medium and cook uncovered till the excess water dries up and we are left with a little sauce or curry just coating the matar and paneer.

10.      Now is the time to add the  paneer cubes after draining them and shaking off the water, cashew nut powder ,salt and the curd and the moment a boil comes, just turn the gas off.

11.      Sprinkle the garam masala and give one stir .

12.      Serve garnished with coriander leaves with roti or purees.