Tuesday, 25 August 2009

Chilli Paneer




Chilli paneer-An Indian and chinese fusion of flavours are excitingly used in this paneer (Indian cheese) dish made from whole milk. Succulent pieces of paneer grilled to give it a crunch on biting, marinaded and stir fried in a wonderful spicy hot chilli sauce accompanied by onions and capsicums.

Ingredients:
250 grams paneer (diced into small 1 cm cubes)
1 medium red onion (sliced thinly)
1 green capsicum (sliced in thin strips)
1 teaspoon garlic paste
1 teaspoon ginger paste
1/2 teaspoon salt
3-4 green chillies cut in to slits (seeds removed)
2 tablespoons soya sauce
2 tablespoons chilli sauce
2 tablespoons tomato ketchup
1 tablespoon sundried tomato paste or tomato puree
2 tablespoons olive oil
2-3 spring onions ,finely chopped

Method:

1.Place the paneer in a bowl and drizzle 1 tablespoon oil.Toss and coat the paneer cubes in oil.
2.Place the paneer on a baking try and grill ,turning occasionally to brown all sides.(Dont over cook , paneer just needs to take golden colour, otherwise paneer will go chewy)
3.Remove paneer cubes from grill and keep aside.
4.Heat 1 table spoon of oil in a pan add the garlic /ginger paste.
5.Add the onions and capsicums and sliced chillies, cook till slightly soft.
6.Add the soya sauce, chilli sauce, tomato ketchup and the sundried tomato paste.
7.Stir and add the salt and cook till a thick sauce forms.
8.Turn off heat and add the grilled paneer.Toss and coat all paneer pieces throughly with sauce.
9.Transfer to serving dish, garnish with finely chopped spring onion.
Serve warm.

You may like:
An all time family favourite,this dish has been submitted to
Gourmet affair-Served with love event.

Monday, 17 August 2009

Tomato and Onion Salad



Ingredients:

1 firm ripe tomato
1 red onion
1 tablespoon chopped fresh coriander
2 green chillies finely chopped
1/4 teaspoon salt
1/4 teaspoon chilli powder
1 tablespoon lemon juice

Method:

1.Slice the tomato
2.Slice the red onion
3.Place the tomato and onion in a dish.
4.Sprinkle with lemon juice, add the coriander and chillies
5.Add the red chilli powder and salt.
6.Toss and serve immediately.

Wednesday, 12 August 2009

Naan Indian bread


Naan -A leavened flatbread made with strong white flour, baked in a tandoor, fluffy, soft and awoderful accompaniment to all Indian sabjis and dhals.

Ingredients:

1.5 lb or 350 g strong white flour
5 tablespoons yoghurt
5 tablespoons warm water
½ teaspoon active dry yeast
½ teaspoon salt
pinch of sugar
ghee or butter

Method:

1. Mix together warm water, sugar and yeast and leave for the yeast to dissolve for few minutes.
2. Mix flour and salt in a bowl. Make a well in the centre.
3. Add yeast mixture and yogurt and make into soft dough adding about 150 ml of water.
4. Put dough into oiled bowl and leave it covered with a cloth for at least 3 hours. It will rise and double in size.
5. Punch out the air from risen dough and divide in about 4-6 pieces. Roll out to 6-8 inch ovals.
6. Cook for three minutes on each side under a preheated griddle or pan at the highest setting until it has brown spots.
7 .Serve hot with ghee or butter with any curry or dhal .

Serve with:
Mixed vegetable sabji

Saturday, 8 August 2009

Lemon rice with sweetcorn and coconut.


Ingredients:

1 cup basmati rice
¼ cup tinned or frozen sweetcorn (precooked)
1 teaspoon salt
1 teaspoon jeera
1 tablespoon oil
1/3 teaspoon white pepper powder
1-2 red chillies chopped or 1 tablespoon red capsicum diced
2 cups water
1/2 teaspoon garlic paste
1 tablespoon lemon juice
1 tablespoon freshly grated coconut
5-6 curry leaves
1 small tomato and lemon slices for garnishing

Method:

1. Wash the rice and soak for 1 hour
2. In a shallow pan heat the oil when hot add the curry leaves , garlic paste and the the jeera.
3. Drain the rice and add it to the hot oil.
4. Gently stir so that all rice grains are covered in oil(this stops rice grains from sticking together)
5. Add the salt, pepper powder,red chillies, sweetcorn and grated coconut.
6. Add 2 cups water.
7. Bring the rice to boil.
8. Cover the pan and turn the heat to lowest setting.
9. Cook for 25 mins (DO NOT OPEN PAN LID IN THIS TIME)
10. After 25 minutes open the pan lid and pour over the lemon juice.
11.Fluff the rice with a fork and transfer to serving dish.
Garnish with tomato and lemon slices.
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