Palak paneer / spinach with cottage cheese
palak paneer ..palak paneer..palak paneer..palak paneer 

palak paneer

If ever Spinach tasted delicious it is in the form of “palak paneer”.

Well , I am confident about my recipe to make such a claim,try and check it out for your self.

Ingredients for palak paneer:

1.  One and half cup spinach puree ( this is just washed and drained spinach leaves , given just one whistle in the pressure cooker and then cooled and blended smooth along with the whatever water is there with the leaves)

2.   One and a quarter cup blended  fresh tomatoes puree

3.   One green chilli or to taste

4.   Two teaspoons ginger garlic paste

5.   One teaspoon cumin seeds

6.   One fourth teaspoon turmeric powder

7.   One fourth teaspoon garam masala

8.    2 – 3 tablespoons pure ghee and another two tablespoons for stir frying the cottage cheese

9.    300 grams cubed cottage cheese

10.        Quarter cup or one medium onion chopped fine

11.  salt to taste

Method for palak paneer:

1.   Warm the ghee on medium flame and add the cumin seeds.

2.    The moment they change colour , add the chopped onions and stir fry till they turn golden.

3.   Add the turmeric and the green chilli and stir fry for about two mintues 

4.   Add the tomato puree, ginger garlic paste and the spinach puree , give a good stir and partially cover the pan to avoid the splutters from messing up the gas stove and the area around.

5.   Keep stirring in between and after five mintues , take off the cover and let the mixture cook well on medium flame for another five more minutes.

6.  In the mean time stir fry the cottage cheese cubes in just two tablespoons of ghee in small batches.

7.  Tumble in the cheese along with the ghee into the pan , season with salt and garam masala and serve hot.

palak paneer

cottage cheese· sabzeez and side dishes· spinach· stir fry

Palak paneer / spinach with cottage cheese
palak paneer ..palak paneer..palak paneer..palak paneer 

palak paneer

If ever Spinach tasted delicious it is in the form of “palak paneer”.

Well , I am confident about my recipe to make such a claim,try and check it out for your self.

Ingredients for palak paneer:

1.  One and half cup spinach puree ( this is just washed and drained spinach leaves , given just one whistle in the pressure cooker and then cooled and blended smooth along with the whatever water is there with the leaves)

2.   One and a quarter cup blended  fresh tomatoes puree

3.   One green chilli or to taste

4.   Two teaspoons ginger garlic paste

5.   One teaspoon cumin seeds

6.   One fourth teaspoon turmeric powder

7.   One fourth teaspoon garam masala

8.    2 – 3 tablespoons pure ghee and another two tablespoons for stir frying the cottage cheese

9.    300 grams cubed cottage cheese

10.        Quarter cup or one medium onion chopped fine

11.  salt to taste

Method for palak paneer:

1.   Warm the ghee on medium flame and add the cumin seeds.

2.    The moment they change colour , add the chopped onions and stir fry till they turn golden.

3.   Add the turmeric and the green chilli and stir fry for about two mintues 

4.   Add the tomato puree, ginger garlic paste and the spinach puree , give a good stir and partially cover the pan to avoid the splutters from messing up the gas stove and the area around.

5.   Keep stirring in between and after five mintues , take off the cover and let the mixture cook well on medium flame for another five more minutes.

6.  In the mean time stir fry the cottage cheese cubes in just two tablespoons of ghee in small batches.

7.  Tumble in the cheese along with the ghee into the pan , season with salt and garam masala and serve hot.

palak paneer

Cauliflower spinach slice

  I have a great liking for baked vegetable slices. I love the whole idea of assembling all the ingredients , transferring them into a loaf tin and then just putting them into the oven to bake and lo- behold we have a healthy all time snack as well as an accompanimet to the main course, which can be refrigerated and  then reheated in the microwave or toasted on a griddle whenever one feels like munching some.

    Here is another vegetable slice which again can be altered to your own personal liking. Here is how I like it best.

Ingredients:

1.   400 grams or four heaped cups of grated cauliflower ( you could use the food processor here)

2.   100 grams of spinach chopped coarsely

3.   5 - 6 tablespoons of  refined oil ( I have liberally used olive oil here)

4.   One teaspoon cumin seeds

5.   50 grams toasted and powdered peanuts

6.   Half a teaspoon each of garam masala and dry ginger powder

7.   2 teaspoons of black pepper powder

8.   Salt to taste or like I put one and a half teaspoonful

9.   Four tablespoons of spicy tomato ketchup

10.        100 grams quick cooking oats ( I have used quaker)

11.        Two eggs

12.        One teaspoon sesame seeds

Method:

1.  Stir fry the minced cauliflower in two tablespoons of oil for about five minutes on medium flame.

2.   Transfer into a mixing bowl and in the same pan put two to four tablespoons of oil and add the cumin seeds.

3.   The moment the cumin seeds change colour add the chopped spinach and stir fry on medium flame for just about five minutes.

4.   Transfer the spinach into the same mixing bowl.

5.   Add the rest of the ingredients except that out of the two eggs , keep aside the egg yolk of one of the eggs to use as an egg wash over the loaf.

6.   Gently mix all the ingredients and pat the mixture into a 8 inch loaf tin.

7.   Brush the egg yolk over the loaf and sprinkle the sesame seeds.

8.  Cover with an aluminium foil and place in a preheated oven at 180° for fifty minutes and another ten minutes without the foil.

9.   Cool and slice.

cauliflower· international· oats· peanuts· savoury loaves· spinach

Cauliflower spinach slice

  I have a great liking for baked vegetable slices. I love the whole idea of assembling all the ingredients , transferring them into a loaf tin and then just putting them into the oven to bake and lo- behold we have a healthy all time snack as well as an accompanimet to the main course, which can be refrigerated and  then reheated in the microwave or toasted on a griddle whenever one feels like munching some.

    Here is another vegetable slice which again can be altered to your own personal liking. Here is how I like it best.

Ingredients:

1.   400 grams or four heaped cups of grated cauliflower ( you could use the food processor here)

2.   100 grams of spinach chopped coarsely

3.   5 - 6 tablespoons of  refined oil ( I have liberally used olive oil here)

4.   One teaspoon cumin seeds

5.   50 grams toasted and powdered peanuts

6.   Half a teaspoon each of garam masala and dry ginger powder

7.   2 teaspoons of black pepper powder

8.   Salt to taste or like I put one and a half teaspoonful

9.   Four tablespoons of spicy tomato ketchup

10.        100 grams quick cooking oats ( I have used quaker)

11.        Two eggs

12.        One teaspoon sesame seeds

Method:

1.  Stir fry the minced cauliflower in two tablespoons of oil for about five minutes on medium flame.

2.   Transfer into a mixing bowl and in the same pan put two to four tablespoons of oil and add the cumin seeds.

3.   The moment the cumin seeds change colour add the chopped spinach and stir fry on medium flame for just about five minutes.

4.   Transfer the spinach into the same mixing bowl.

5.   Add the rest of the ingredients except that out of the two eggs , keep aside the egg yolk of one of the eggs to use as an egg wash over the loaf.

6.   Gently mix all the ingredients and pat the mixture into a 8 inch loaf tin.

7.   Brush the egg yolk over the loaf and sprinkle the sesame seeds.

8.  Cover with an aluminium foil and place in a preheated oven at 180° for fifty minutes and another ten minutes without the foil.

9.   Cool and slice.

Peas pulao with spinach raita
Peas pulao / peas pulao / peas pulao / peas pulao /

Peas pulao with spinach raita

Sometimes the simplest things in life give the greatest pleasure. Its beyond doubt that I am a foodie and for me food satisfies all the five senses, sense of touch, sight, smell, taste and yes even the sense of hearing.

      I love the whole concept of putting things together and creating something new which gives energy and nutrition to body and well even to the soul if I may be allowed to say that.

     Pulao is such an amazing dish, I mean keeping rice as the base and with the accompaniment of a few spices one can make a great recipe with whatever vegetable we have in the refrigerator. I have tasted bottlegourd pulao at a friends place and it tasted great. Will work on that one soon and present before you all.
    Meanwhile lets make "Peas pulao" and whip up a "Spinach Raita" to go along.
    The one thing I love most about "Peas Pulao "is that its doesn't take long to prepare especially if you have frozen peas in your refrigerator and what I appreciate about the "Spinach Raita " is the perfect blend of the soft dark green spinach leaves , the silkiness of the yogurt and the cruchiness of the roasted peanuts , wow what a treat. 

peas pulao with spinach raita

  Lets cook a peas pulao and whip up a scrumptious raita, a perfect combo for lunch when one is not in  much mood for cooking.

Ingredients:

1.   One cup long grain rice

2.   1 ¾ cup water

3.   A few whole spices like cumin seeds, cloves , cinnamon stick and star anise ( I love the flavor of star anise but if you haven’t any then other spices will do just as well)

4.   4 - 5 tablespoons oil

5.   100 grams spinach  , roughly chopped they would make two cups

6.   Three cups whipped curd to get a smooth glossy texture without any lumps

7.   ½ - ¾ cups of peas ( frozen or fresh)

8.   A pinch of asafetida

9.   one fourth  teaspoon turmeric powder

10.              Salt to taste

11.              ½ teaspoon black pepper powder

12.              One fourth cup of broken peanuts ( not ground or powdered , just coarsely broken )

13.  two slit green chillies

Method:

1.   Wash the rice and soak it for atleast half an hour.

2.   Take two tablespoons oil in a pan and when it gets warm on medium heat add the half a teaspoon  cumin seeds and the other whole spices.

3.   When they change colour after about 30- 40 seconds add the measured water .

4.   When the water comes to a boil add the drained rice and two slit chillies , salt and turmeric powder and cover and let cook till done.

5.   When the rice is done , fluff it up gently with a fork and add the frozen peas and cover.  The peas will be done in the steam of the cooked rice. In case you are using fresh peas , then add the peas and the rice together.

6.   For the raita – take one or two tablespoons oil in a small non stick pan and when the oil gets warm on medium flame add the cumin seeds followed by the asafoetida.

7.  Add the chopped spinach and on medium flame just stir fry for about five minutes till the leaves wilt ,take care not to over cook them.

8.   Let it come to room temperature and then whisk the spinach into chilled or if you like at room temperature whipped curd or yogurt.

9.   Add  the peanuts , salt and black pepper powder to taste.

Spinach raita

10.              Serve the steaming hot pulao with the chilled raita.

peas pulao with spinach raita

   

peas· raita· rice· spinach

Peas pulao with spinach raita
Peas pulao / peas pulao / peas pulao / peas pulao /

Peas pulao with spinach raita

Sometimes the simplest things in life give the greatest pleasure. Its beyond doubt that I am a foodie and for me food satisfies all the five senses, sense of touch, sight, smell, taste and yes even the sense of hearing.

      I love the whole concept of putting things together and creating something new which gives energy and nutrition to body and well even to the soul if I may be allowed to say that.

     Pulao is such an amazing dish, I mean keeping rice as the base and with the accompaniment of a few spices one can make a great recipe with whatever vegetable we have in the refrigerator. I have tasted bottlegourd pulao at a friends place and it tasted great. Will work on that one soon and present before you all.
    Meanwhile lets make "Peas pulao" and whip up a "Spinach Raita" to go along.
    The one thing I love most about "Peas Pulao "is that its doesn't take long to prepare especially if you have frozen peas in your refrigerator and what I appreciate about the "Spinach Raita " is the perfect blend of the soft dark green spinach leaves , the silkiness of the yogurt and the cruchiness of the roasted peanuts , wow what a treat. 

peas pulao with spinach raita

  Lets cook a peas pulao and whip up a scrumptious raita, a perfect combo for lunch when one is not in  much mood for cooking.

Ingredients:

1.   One cup long grain rice

2.   1 ¾ cup water

3.   A few whole spices like cumin seeds, cloves , cinnamon stick and star anise ( I love the flavor of star anise but if you haven’t any then other spices will do just as well)

4.   4 - 5 tablespoons oil

5.   100 grams spinach  , roughly chopped they would make two cups

6.   Three cups whipped curd to get a smooth glossy texture without any lumps

7.   ½ - ¾ cups of peas ( frozen or fresh)

8.   A pinch of asafetida

9.   one fourth  teaspoon turmeric powder

10.              Salt to taste

11.              ½ teaspoon black pepper powder

12.              One fourth cup of broken peanuts ( not ground or powdered , just coarsely broken )

13.  two slit green chillies

Method:

1.   Wash the rice and soak it for atleast half an hour.

2.   Take two tablespoons oil in a pan and when it gets warm on medium heat add the half a teaspoon  cumin seeds and the other whole spices.

3.   When they change colour after about 30- 40 seconds add the measured water .

4.   When the water comes to a boil add the drained rice and two slit chillies , salt and turmeric powder and cover and let cook till done.

5.   When the rice is done , fluff it up gently with a fork and add the frozen peas and cover.  The peas will be done in the steam of the cooked rice. In case you are using fresh peas , then add the peas and the rice together.

6.   For the raita – take one or two tablespoons oil in a small non stick pan and when the oil gets warm on medium flame add the cumin seeds followed by the asafoetida.

7.  Add the chopped spinach and on medium flame just stir fry for about five minutes till the leaves wilt ,take care not to over cook them.

8.   Let it come to room temperature and then whisk the spinach into chilled or if you like at room temperature whipped curd or yogurt.

9.   Add  the peanuts , salt and black pepper powder to taste.

Spinach raita

10.              Serve the steaming hot pulao with the chilled raita.

peas pulao with spinach raita

   

Baked spinach delight

I am delighted to know that even pure vegetarians found my “Baked egg delight” really delightful to look at and have asked me to come up with something for them sans eggs.

      So  here I am with another “delight” that I have named as “Baked spinach delight “.

Ingredients:

1.   10 to 12 slices of stale/ slightly dry bread.

Now you don’t have to be very particular about the exact number of slices here. As you read  on you will see that just with a little bit of tact we can do with less or if you feel the need then more slices of bread.

    We are going to crumble the slices of bread in the processor , so that explains the need to have a little dry bread .

2.   One cup of steamed and drained thick spinach puree or you could even keep it a little coarsely chopped like I did.

3.   Half a cup of grated or crumbled cottage cheese , if you get ricotta cheese then that can be used in the place of cottage cheese.

4.     A few cubes of cheddar

5.   Seven level tablespoons of butter

6.   Two tablespoons of crushed garlic

7.   Two level tablspoons of any spicy tomato sauce or ketchup

8.   Salt and pepper to taste

9.   Two tablespoons of grated cheddar

10.        A 350- 500 ml baking dish

Method:

1.   Remove the sides of the bread slices and process it to get fresh bread crumbs.

2.   Add around 4-5 tablespoons of softened butter to the fresh bread crumbs and knead it into a firm ball. The amount of butter can be altered to get a soft dough.

3.   Press the dough into a greased baking dish making the base and pressing it to the sides, I just liked the idea of bringing the sides a little highter than the dish, just my fancy. Place the dish in the fridge so that the dough becomes a little firm.

4.  Melt the  two tablespoons of butter on medium flame and add the crushed garlic, stir fry till the garlic turns golden.

5.   Add the spinach and stir fry for  three to five minutes . Turn the gas off.

6.   Tumble in the grated cottage / ricotta cheese , stir till well mixed and season with salt ,pepper and the tomato ketchup. Let the mixture come to room temperature.

7.  Put half the mixture into the dish and place a few cubes of cheese in the center.

8.   Add the rest of the mixture and top with the grated cheddar.

9.   Bake at 180° for 20 minutes .

10.        Best served hot , incase you prepare it in advance then a few minutes in the microwave should be fine.

baked dishes· cheddar cheese· cottage cheese· international· spinach

Baked spinach delight

I am delighted to know that even pure vegetarians found my “Baked egg delight” really delightful to look at and have asked me to come up with something for them sans eggs.

      So  here I am with another “delight” that I have named as “Baked spinach delight “.

Ingredients:

1.   10 to 12 slices of stale/ slightly dry bread.

Now you don’t have to be very particular about the exact number of slices here. As you read  on you will see that just with a little bit of tact we can do with less or if you feel the need then more slices of bread.

    We are going to crumble the slices of bread in the processor , so that explains the need to have a little dry bread .

2.   One cup of steamed and drained thick spinach puree or you could even keep it a little coarsely chopped like I did.

3.   Half a cup of grated or crumbled cottage cheese , if you get ricotta cheese then that can be used in the place of cottage cheese.

4.     A few cubes of cheddar

5.   Seven level tablespoons of butter

6.   Two tablespoons of crushed garlic

7.   Two level tablspoons of any spicy tomato sauce or ketchup

8.   Salt and pepper to taste

9.   Two tablespoons of grated cheddar

10.        A 350- 500 ml baking dish

Method:

1.   Remove the sides of the bread slices and process it to get fresh bread crumbs.

2.   Add around 4-5 tablespoons of softened butter to the fresh bread crumbs and knead it into a firm ball. The amount of butter can be altered to get a soft dough.

3.   Press the dough into a greased baking dish making the base and pressing it to the sides, I just liked the idea of bringing the sides a little highter than the dish, just my fancy. Place the dish in the fridge so that the dough becomes a little firm.

4.  Melt the  two tablespoons of butter on medium flame and add the crushed garlic, stir fry till the garlic turns golden.

5.   Add the spinach and stir fry for  three to five minutes . Turn the gas off.

6.   Tumble in the grated cottage / ricotta cheese , stir till well mixed and season with salt ,pepper and the tomato ketchup. Let the mixture come to room temperature.

7.  Put half the mixture into the dish and place a few cubes of cheese in the center.

8.   Add the rest of the mixture and top with the grated cheddar.

9.   Bake at 180° for 20 minutes .

10.        Best served hot , incase you prepare it in advance then a few minutes in the microwave should be fine.