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.

Dum aloo

Here comes another recipe prepared in so many many different ways that its difficult to decide how to go about preparing it. Well the only claim to fame for my recipe is ….any guesses….yes …its simple…I know I am over using this word…but well …will look in the thesauraus the next time .

•       Lets begin our journey with about 15 - 17 baby potatoes all scrubbed and cleaned.

•       Then place these cute little things, after wiping with paper towels and piercing them just twice with a fork ,in a heavy bottomed vessel with about three tablespoons of refined oil and stir fry for about five minutes. Cover the potatoes, keep the flame on low and keep stirring in between till the potatoes are almost , I insist, just about almost cooked.

•     Lets get on with the rest of the preparation while the potatoes cook because they take about ten to fifteen minutes to “almost cook”.
•     For the curry we need the following:

The use of products is my personal choice, this is not a paid advertisement

1.   Half a cup thick curd

2.   One fourth cup tomato puree

3.   One big onion chopped fine

4.   One tablespoon ginger garlic paste

5.   1 teaspoon Kashmiri chilli powder

6.    ¼ th teaspoon turmeric

7.    2 level teaspoon coriander powder

8.   Whole spices like cumin seeds, badi elaichi and cinnamon and cloves

9.    ½ teaspoon garam masala

10.        ¼ th teaspoon  dry ginger powder ( sorry I forgot to put it in the photograph)

11.        ½ teaspoon fennel seed powder

12.         Salt to taste ( I have put 1 teaspoon )

•  So what do we do  with so many things…we go along making the curry while the baby potatoes are just cooking, please don’t forget to toss them every once in a while. How we do we come to know if the baby potatoes are just about cooked? Good question. The answer is that keep checking with the spatula , don’t dig into them , just gently pierce and if the poataoes feel just about soft enough that mean they are “almost cooked”. Second question why are we almost cookig them…answer because the last bit of completely cooking them would be with the curry so that the potatoes absorb all the masalas. This is how the poatatoes would look once they are done.

• Take a separate pot and put two tablespoons oil in it. Keep the flame on medium and when the oil gets warm add the whole spices and as soon as the cumin seeds change colour , add the finely chopped onions.

•      Allow the onions to turn golden brown , follow it up with the ginger garlic paste and roast for about three minutes and then add the tomato puree and keep stirring till the mixture leaves oil on the sides.

•     Add Kashmiri red chilli powder, turmeric and  coriander powder and stir for a minute.

•    Now is the time to add half a cup of curd and let the mixture cook for about five minutes all on medium flame and keep stirring in between.

•    Finally lets add the “almost cooked “baby potatoes and let them cook in the curry for about five minutes without covering.

•    Turn the gas off and add the half a teaspoon each of garam masala , fennel seed powder and dry ginger powder.

•    Garnish with fresh coriander leaves and enjoy with plain parathas or purees or even for that matter simple rotis.

  

curd· potato· sabzeez and side dishes

Dum aloo

Here comes another recipe prepared in so many many different ways that its difficult to decide how to go about preparing it. Well the only claim to fame for my recipe is ….any guesses….yes …its simple…I know I am over using this word…but well …will look in the thesauraus the next time .

•       Lets begin our journey with about 15 - 17 baby potatoes all scrubbed and cleaned.

•       Then place these cute little things, after wiping with paper towels and piercing them just twice with a fork ,in a heavy bottomed vessel with about three tablespoons of refined oil and stir fry for about five minutes. Cover the potatoes, keep the flame on low and keep stirring in between till the potatoes are almost , I insist, just about almost cooked.

•     Lets get on with the rest of the preparation while the potatoes cook because they take about ten to fifteen minutes to “almost cook”.
•     For the curry we need the following:

The use of products is my personal choice, this is not a paid advertisement

1.   Half a cup thick curd

2.   One fourth cup tomato puree

3.   One big onion chopped fine

4.   One tablespoon ginger garlic paste

5.   1 teaspoon Kashmiri chilli powder

6.    ¼ th teaspoon turmeric

7.    2 level teaspoon coriander powder

8.   Whole spices like cumin seeds, badi elaichi and cinnamon and cloves

9.    ½ teaspoon garam masala

10.        ¼ th teaspoon  dry ginger powder ( sorry I forgot to put it in the photograph)

11.        ½ teaspoon fennel seed powder

12.         Salt to taste ( I have put 1 teaspoon )

•  So what do we do  with so many things…we go along making the curry while the baby potatoes are just cooking, please don’t forget to toss them every once in a while. How we do we come to know if the baby potatoes are just about cooked? Good question. The answer is that keep checking with the spatula , don’t dig into them , just gently pierce and if the poataoes feel just about soft enough that mean they are “almost cooked”. Second question why are we almost cookig them…answer because the last bit of completely cooking them would be with the curry so that the potatoes absorb all the masalas. This is how the poatatoes would look once they are done.

• Take a separate pot and put two tablespoons oil in it. Keep the flame on medium and when the oil gets warm add the whole spices and as soon as the cumin seeds change colour , add the finely chopped onions.

•      Allow the onions to turn golden brown , follow it up with the ginger garlic paste and roast for about three minutes and then add the tomato puree and keep stirring till the mixture leaves oil on the sides.

•     Add Kashmiri red chilli powder, turmeric and  coriander powder and stir for a minute.

•    Now is the time to add half a cup of curd and let the mixture cook for about five minutes all on medium flame and keep stirring in between.

•    Finally lets add the “almost cooked “baby potatoes and let them cook in the curry for about five minutes without covering.

•    Turn the gas off and add the half a teaspoon each of garam masala , fennel seed powder and dry ginger powder.

•    Garnish with fresh coriander leaves and enjoy with plain parathas or purees or even for that matter simple rotis.

  

Banana walnut loaf

            Have you noticed that the best aroma is that of a banana loaf baking. Infact the bananas smell so delicious themselves that there isn’t even the need to put any essence.   Another point which goes in favour of banana loaves is that they taste good even if one takes them out straight from the refrigerator.  And a combination of walnuts and bananas is the ultimate.

         Here is a simple yet delicious banana loaf recipe for you.

Ingredients:

1.         Three to four over ripe bananas about 300 grams in weight in total

2.      125 grams salted butter at room temperature

3.      150 grams demerara or brown sugar

4.       250 grams all purpose flour

5.       1 teaspoon baking powder

6.       ½ teaspoon baking soda

7.       2 medium eggs

8.      ¼ cup thick curd

9.       One eighth cup ( I just took half the ¼ cup ) warm water

10.            100 grams chopped walnuts

Method:

1.    Sift the flour and the baking powder and baking soda.

2.    In the food processor or blender jar or with an egg beater whip the butter, sugar  and eggs.

3.    Add the flour , peeled bananas ,the curd and warm water all in one go and mix till well blended.

4.    Fold in the walnuts.

5.    Pour the batter into a nine inch loaf tin and bake in a preheated oven at 180° for 60 minutes.

banana· cakes and bakes· curd· demerara sugar· walnuts

Banana walnut loaf

            Have you noticed that the best aroma is that of a banana loaf baking. Infact the bananas smell so delicious themselves that there isn’t even the need to put any essence.   Another point which goes in favour of banana loaves is that they taste good even if one takes them out straight from the refrigerator.  And a combination of walnuts and bananas is the ultimate.

         Here is a simple yet delicious banana loaf recipe for you.

Ingredients:

1.         Three to four over ripe bananas about 300 grams in weight in total

2.      125 grams salted butter at room temperature

3.      150 grams demerara or brown sugar

4.       250 grams all purpose flour

5.       1 teaspoon baking powder

6.       ½ teaspoon baking soda

7.       2 medium eggs

8.      ¼ cup thick curd

9.       One eighth cup ( I just took half the ¼ cup ) warm water

10.            100 grams chopped walnuts

Method:

1.    Sift the flour and the baking powder and baking soda.

2.    In the food processor or blender jar or with an egg beater whip the butter, sugar  and eggs.

3.    Add the flour , peeled bananas ,the curd and warm water all in one go and mix till well blended.

4.    Fold in the walnuts.

5.    Pour the batter into a nine inch loaf tin and bake in a preheated oven at 180° for 60 minutes.

Whole wheat flour Cake

Ingredients:

American measuring cup of 250 ml

1.           1 cup butter at room temperature

2.           1 cup brown sugar

3.           2 cups whole wheat  flour

4.           1 cup curd

5.           1 teaspoon  baking powder

6.           1 teaspoon  baking soda

7.           2 eggs

8.           One teaspoon vanilla essence

Method:

1.           Beat the butter and brown sugar  till they are blended.

2.           Add the eggs one at a time and beat.

3.           Sift the whole wheat flour , baking powder and soda.

4.           Add the flour to the above mixture one table spoon at a time and mix .

5.           Add the curd  and vanilla essence and mix well but do not over beat.

6.           Pour into a greased tin.

7.           Bake at 180° c  for 60 minutes .

cakes and bakes· curd· demerara sugar· egg.· whole wheat flour

Whole wheat flour Cake

Ingredients:

American measuring cup of 250 ml

1.           1 cup butter at room temperature

2.           1 cup brown sugar

3.           2 cups whole wheat  flour

4.           1 cup curd

5.           1 teaspoon  baking powder

6.           1 teaspoon  baking soda

7.           2 eggs

8.           One teaspoon vanilla essence

Method:

1.           Beat the butter and brown sugar  till they are blended.

2.           Add the eggs one at a time and beat.

3.           Sift the whole wheat flour , baking powder and soda.

4.           Add the flour to the above mixture one table spoon at a time and mix .

5.           Add the curd  and vanilla essence and mix well but do not over beat.

6.           Pour into a greased tin.

7.           Bake at 180° c  for 60 minutes .

Honey Cinnamon Cake

This is one of my favourite cakes .The best thing about this cake is that it maintains its heavenly aroma for many days and your house will smell great even hours after this cake is baked.

           Ingredients

1.   125 gms butter at room temperature.

2.   1 egg.

3.   200 ml honey.

4.   1 teaspoon cinnamon powder.

5.   1 teaspoon  baking  soda.

6.   250 gms flour.

7.   ½  teaspoon salt.

8.   100 ml thick curd at room temperature.

Method

1.   Preheat the oven to 180° c.

2.   In a mixing bowl beat in the butter, honey and egg  together  till well blended.

3.   Sift the flour , salt ,baking soda and cinnamon powder.

4.   Keep adding one heapfull tablespoon of the flour to the egg mixture beating well all the time.

5.   When the flour is well mixed add the curd and beat for a few seconds just to blend the curd well.

6.   Pour the contents into a loaf tin 9 x 3 inches in size .You could use your regular round or square tins also, its just that I feel it comes out a little better in a loaf tin. Since it’s a large cake , care must be taken that your tin gets just half filled leaving enough space for the cake to rise.

7.   Bake at 180° for 50 minutes or till the toothpick inserted comes out clean…..you might have to bake for 5 to 10 minutes more depending upon the oven.

Hope you all will enjoy the cake.

cakes and bakes· cinnamon· curd· honey

Honey Cinnamon Cake

This is one of my favourite cakes .The best thing about this cake is that it maintains its heavenly aroma for many days and your house will smell great even hours after this cake is baked.

           Ingredients

1.   125 gms butter at room temperature.

2.   1 egg.

3.   200 ml honey.

4.   1 teaspoon cinnamon powder.

5.   1 teaspoon  baking  soda.

6.   250 gms flour.

7.   ½  teaspoon salt.

8.   100 ml thick curd at room temperature.

Method

1.   Preheat the oven to 180° c.

2.   In a mixing bowl beat in the butter, honey and egg  together  till well blended.

3.   Sift the flour , salt ,baking soda and cinnamon powder.

4.   Keep adding one heapfull tablespoon of the flour to the egg mixture beating well all the time.

5.   When the flour is well mixed add the curd and beat for a few seconds just to blend the curd well.

6.   Pour the contents into a loaf tin 9 x 3 inches in size .You could use your regular round or square tins also, its just that I feel it comes out a little better in a loaf tin. Since it’s a large cake , care must be taken that your tin gets just half filled leaving enough space for the cake to rise.

7.   Bake at 180° for 50 minutes or till the toothpick inserted comes out clean…..you might have to bake for 5 to 10 minutes more depending upon the oven.

Hope you all will enjoy the cake.