Paneer Makhani
INGREDIENTS:Paneer (cut into 1cubes)…………………. 250gmTomatoes (each cut into 4 pieces)……..6 (500gm)Desi ghee or butter………..........
…………..2tbspOil……………………..................................2tbspFlakes garlic…………….............................…4-5Ginger (ground to paste)……….............1” pieceGinger – garlic paste………………….........1/2tspKasoori methi (fenugreek leaves)……………..1tbspTomato ketchup…………………...................1tspJeera (cumin seeds)……………………….....2tspDhania powder…………………....................2tspGaram masala…………………......................1/2tspSalt……………….........................1tsp or to tasteRed chilli powder (preferably degi mirch)….1/2tspMilk……………….......................1/2-1 cup approxWater……………........................................1/2cupCream (optional)………………………........1/2cupCashewnuts (kaju)………………….............3tbsp
METHOD:Soak kaju in 1/2cup warm water or 10-15 minutes. Drain kaju. Grind in a small mixer to a very smooth paste using about 2 tbsp water. Boil tomatoes in 1/2cup water. Cover and cook on low heat for 4-5 minutes till tomatoes turn soft. Remove from fire and cool. Grind the tomatoes along with the water to a smooth puree.Heat 2tbsp oil and 2 tbsp ghee or butter in a kadhai. Reduce heat. Add jeera. When it turns golden, add ginger and ginger-garlic paste.When paste starts to change colour, add the tomato puree. Cook till puree turns dry. Add kasoori methi and tomato ketchup.Add masalas-dhania powder, garam masala , salt and red chilli powder. Mix well for a few seconds. Cook till oil separates and the masala turns glossy. Add cashew paste. Mix well for 2 minutes. Add water. Boil. Simmer on low heat for 4-5 minutes. Remove from fire. Keep aside to cool for about 5 minutes. Add enough milk to the cold masala to get a thick curry, mix gently. Add the paneer cubes. Keep stirring continuously till just about to boil. Add cream, keeping the heat very low and stirring gently. Remove from fire immediately and transfer to a serving dish. Swirl 1 tbsp cream over the hot paneer in the dish. Serve immediately.
TipRemember to add milk only after the masala is no longer hot, to prevent the milk from curdling. After adding milk, heat curry on low heat.
Khasta Bhindi
INGREDIENTSBhindi (lady fingers)……………………..250gmCornflour……………………….2tbspAjwain (carom seeds)………………………1tspHaldi (turmeric powder)……………………….1/2tspChaat masala…………………………………….. 2tspRed chilli powder……………….1/2tspGinger or garlic paste…………………….1tspBesan (gram flour)…………………..1/2cupSalt, or to taste……………………1/2tspJuice of 1/2 lemon………………..(1tbsp)METHOD Wash and pat dry the bhindi. Cut the head and not the pointed end. Cut the bhindi into two pieces lengthwise. Cut each piece further into 2 long pieces to get 4 pieces from each bhinid. Place in a shallow bowl or paraat. Heat oil ina kadhai for frying. Sprinkle cornflour, ajwain, haldi, chaat masala, red chilli powder, ginger or garlic paste, dry besan and salt on the bhindi in the paraat, mix well using both the hands.Sprinkle lemon juice and mix well to coat the bhindi with the spices. Do not keep aside, fry immediately. Add half of the bhindi to hot oil and fry in 2 batches till crisp. Drain on paper napkin, Serve hot.
Kachumber Gobhi
INGREDIENTS:Cauliflower (phoolgobhi) (cut into small florets with a little stalk)…........................................ 2 mediumOil…………………….....................................3tbspJeera (cumin seeds)………………................. 1tspGinger (chopped)……………………….......2”pieceGreen chillies (deseeded and chopped finely)….2Haldi (turmeric powder)………………..…… 1/2 tspRed chilli powder…………………………….....1tspDhania (coriander) powder……………………2tspGaram masala…………………………............1tspTomatoes (chopped)……………………….......... 2Salt ………………..........................1tsp or to tasteKasoori methi (dry fenugreek leaves)…..…..2tbspFresh coriander (chopped)...……………….. 2tbsp
METHOD:Wash and cut the cauliflower into small florets with 1 stalks. Heat oil in a kadhai. Add jeera and let it turn golden. Reduce heat. Add chopped ginger, chopped green chillies, haldi, red chilli powder, dhania powder and garam masala. Stir fry for a minute. Ad chopped tomatoes and cook for about 4-5 minutes, or till oil separates. The tomatoes will turn dry and glossy when oil separates. Add the chopped cauliflower and 2
Salads - Part of Healthy Meals
Posted: Sat Aug 12, 2006 4:00 pm
Rate article: Select rating-----------12345678910
Rating: 7.17/10.00 [6]
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Summer or winter, salads add a note of garden freshness and an element of easy sophistication to mealtime. Salad now a days, has assumed a high priority as well as first place on the menu. We are still inclined to prefer it in its traditional location between main entrée and desert, mainly because a green salad makes a clean break between meat and sweet.All salads were once light salads, edible part of various herbs and plants, seasoned solely with salt. They are also a mainstay of the dieters repertoire, providing lots of bulk and good flavors with very few calories. Instead of using fatty dressing, one can use sprinkle of lemon juice, a touch of spiced vinegar, or at most, a low calorie or fat free dressing.Salads mean all sorts of combinations of chilled fruits, vegetables, herbs, meat, cheese, fish - even pasta, cereals with some kind of dressing. Salad ingredients prepared long in advance suffer a loss of nutritive value, and arrive at the table looking disappointingly limp. Take care in washing, not to bruise them; see that they are well chilled, crisp and especially dry. it is usually to tear them rather than cut greens, except iceberg lettuce, which if you desire smaller pieces or cubes, can be sliced or shredded. Preparing Salad Greens: To prepare lettuce, separate the leaves, wash them, thoroughly. Dry greens, by letting them drip in a colander, wrapping them lightly in a soft absorbent towel until dry. Use a spinner, if available. Some salads require time to marinate, others maybe served immediately. Unless indicated, salads are best served at room temperature. Garden Delight: Ingredients: 1/2 cup chopped Onion 1/2 cup chopped Tomato 1/2 cup chopped Cucumber 1/2 cup chopped Carrots 1/2 cup chopped Lettuce 1/2 cup chopped Cabbage 1/2 cup chopped Radish 2 Tablespoons chopped Coriander leaves 5 green Chilies 1 cup Vinegar Salt to taste For seasoning: 1 teaspoon Mustard seeds 1 sprig Curry leave Mix together all the vegetables. Make a coarse paste of the coriander leaves and green chilies. Mix it with the vegetables. Add salt to taste. Prepare the seasoning and add to the vegetables. Add vinegar just before serving and mix together. Raita: Ingredients: I cup plain Yogurt 1 cup Sour cream 3 Cucumbers, seeded and chopped 1 Tomato, seeded and chopped 1 teaspoon ground Cumin 1/2 teaspoon Paprika 4 cloves crushed Garlic Salt and Pepper to taste In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika, and garlic. Add cucumbers and tomato. Toss or chill before servings. Stuffed Tomato Salad: Ingredients: 4 large Tomatoes 1/2 lb fresh shrimps, cooked, peeled and finely chopped 1 Tablespoon chopped fresh Parsley 1 Celery stalk, finely chopped 3 Tablespoons Mayonnaise 1 teaspoon Mustard 1 bunch Watercress, washed and dried Salt and Pepper Lemon Juice to taste Core tomatoes, and slice off tops. Scoop out most of the flesh and save for other uses. Season inside tomatoes well. Place shrimps, parsley, and celery in a bowl. Add mayonnaise and mustard; mix well. Season and add lemon juice to taste. Stuff tomatoes with shrimp salad. Place tomatoes on serving platter or dinner plates and surround with watercress. Drizzle vinaigrette over watercress and serve. Fruit Salad: Ingredients: 2 Apples, cut 3 Pears, cut 1 Orange, cut Seedless grapes, cut in halves 1 can Pineapple, cubed 2 Peaches, cut 2 Bananas, sliced 1/2 cup Sugar optional Non dairy whipped topping Mix apples, pears, orange, grapes, pineapple, peaches and sugar together. Top fruit salad with non-dairy whipped topping then with sliced bananas. Serve Chilled. Dressings: Ingredients: 2 Tablespoons of white/red vinegar 6 Tablespoons of Olive oil 1 teaspoon fresh Parsley, chopped 1 teaspoon fresh chives, chopped Salt and freshly ground Pepper Place vinegar in bowl. Add salt and pepper. Add oil and which to incorporate. Add herbs if using and mix well. Correct seasoning and serve. Use this vinaigrette over green salads. Salads are a wonderful way to express your creativity. So use the recipes as your guide to a fresh look at salads. And enjoy! tbsp water and stir well. Serve hot sprinkled with fresh coriander.
Note:after getting cooked the gobhi becomes really kachumber. It almost gets the texture of minced gobhi.
Tip Pat dry the cauliflower nicely on a kitchen towel to avoid a mushy texture. The dish can also be made with broccoli instead of cauliflower.
INGREDIENTS:Paneer (cut into 1cubes)…………………. 250gmTomatoes (each cut into 4 pieces)……..6 (500gm)Desi ghee or butter………..........
…………..2tbspOil……………………..................................2tbspFlakes garlic…………….............................…4-5Ginger (ground to paste)……….............1” pieceGinger – garlic paste………………….........1/2tspKasoori methi (fenugreek leaves)……………..1tbspTomato ketchup…………………...................1tspJeera (cumin seeds)……………………….....2tspDhania powder…………………....................2tspGaram masala…………………......................1/2tspSalt……………….........................1tsp or to tasteRed chilli powder (preferably degi mirch)….1/2tspMilk……………….......................1/2-1 cup approxWater……………........................................1/2cupCream (optional)………………………........1/2cupCashewnuts (kaju)………………….............3tbspMETHOD:Soak kaju in 1/2cup warm water or 10-15 minutes. Drain kaju. Grind in a small mixer to a very smooth paste using about 2 tbsp water. Boil tomatoes in 1/2cup water. Cover and cook on low heat for 4-5 minutes till tomatoes turn soft. Remove from fire and cool. Grind the tomatoes along with the water to a smooth puree.Heat 2tbsp oil and 2 tbsp ghee or butter in a kadhai. Reduce heat. Add jeera. When it turns golden, add ginger and ginger-garlic paste.When paste starts to change colour, add the tomato puree. Cook till puree turns dry. Add kasoori methi and tomato ketchup.Add masalas-dhania powder, garam masala , salt and red chilli powder. Mix well for a few seconds. Cook till oil separates and the masala turns glossy. Add cashew paste. Mix well for 2 minutes. Add water. Boil. Simmer on low heat for 4-5 minutes. Remove from fire. Keep aside to cool for about 5 minutes. Add enough milk to the cold masala to get a thick curry, mix gently. Add the paneer cubes. Keep stirring continuously till just about to boil. Add cream, keeping the heat very low and stirring gently. Remove from fire immediately and transfer to a serving dish. Swirl 1 tbsp cream over the hot paneer in the dish. Serve immediately.
TipRemember to add milk only after the masala is no longer hot, to prevent the milk from curdling. After adding milk, heat curry on low heat.
Khasta Bhindi
INGREDIENTSBhindi (lady fingers)……………………..250gmCornflour……………………….2tbspAjwain (carom seeds)………………………1tspHaldi (turmeric powder)……………………….1/2tspChaat masala…………………………………….. 2tspRed chilli powder……………….1/2tspGinger or garlic paste…………………….1tspBesan (gram flour)…………………..1/2cupSalt, or to taste……………………1/2tspJuice of 1/2 lemon………………..(1tbsp)METHOD Wash and pat dry the bhindi. Cut the head and not the pointed end. Cut the bhindi into two pieces lengthwise. Cut each piece further into 2 long pieces to get 4 pieces from each bhinid. Place in a shallow bowl or paraat. Heat oil ina kadhai for frying. Sprinkle cornflour, ajwain, haldi, chaat masala, red chilli powder, ginger or garlic paste, dry besan and salt on the bhindi in the paraat, mix well using both the hands.Sprinkle lemon juice and mix well to coat the bhindi with the spices. Do not keep aside, fry immediately. Add half of the bhindi to hot oil and fry in 2 batches till crisp. Drain on paper napkin, Serve hot.
Kachumber Gobhi
INGREDIENTS:Cauliflower (phoolgobhi) (cut into small florets with a little stalk)…........................................ 2 mediumOil…………………….....................................3tbspJeera (cumin seeds)………………................. 1tspGinger (chopped)……………………….......2”pieceGreen chillies (deseeded and chopped finely)….2Haldi (turmeric powder)………………..…… 1/2 tspRed chilli powder…………………………….....1tspDhania (coriander) powder……………………2tspGaram masala…………………………............1tspTomatoes (chopped)……………………….......... 2Salt ………………..........................1tsp or to tasteKasoori methi (dry fenugreek leaves)…..…..2tbspFresh coriander (chopped)...……………….. 2tbsp
METHOD:Wash and cut the cauliflower into small florets with 1 stalks. Heat oil in a kadhai. Add jeera and let it turn golden. Reduce heat. Add chopped ginger, chopped green chillies, haldi, red chilli powder, dhania powder and garam masala. Stir fry for a minute. Ad chopped tomatoes and cook for about 4-5 minutes, or till oil separates. The tomatoes will turn dry and glossy when oil separates. Add the chopped cauliflower and 2
Salads - Part of Healthy Meals
Posted: Sat Aug 12, 2006 4:00 pm
Rate article: Select rating-----------12345678910
Rating: 7.17/10.00 [6]
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Summer or winter, salads add a note of garden freshness and an element of easy sophistication to mealtime. Salad now a days, has assumed a high priority as well as first place on the menu. We are still inclined to prefer it in its traditional location between main entrée and desert, mainly because a green salad makes a clean break between meat and sweet.All salads were once light salads, edible part of various herbs and plants, seasoned solely with salt. They are also a mainstay of the dieters repertoire, providing lots of bulk and good flavors with very few calories. Instead of using fatty dressing, one can use sprinkle of lemon juice, a touch of spiced vinegar, or at most, a low calorie or fat free dressing.Salads mean all sorts of combinations of chilled fruits, vegetables, herbs, meat, cheese, fish - even pasta, cereals with some kind of dressing. Salad ingredients prepared long in advance suffer a loss of nutritive value, and arrive at the table looking disappointingly limp. Take care in washing, not to bruise them; see that they are well chilled, crisp and especially dry. it is usually to tear them rather than cut greens, except iceberg lettuce, which if you desire smaller pieces or cubes, can be sliced or shredded. Preparing Salad Greens: To prepare lettuce, separate the leaves, wash them, thoroughly. Dry greens, by letting them drip in a colander, wrapping them lightly in a soft absorbent towel until dry. Use a spinner, if available. Some salads require time to marinate, others maybe served immediately. Unless indicated, salads are best served at room temperature. Garden Delight: Ingredients: 1/2 cup chopped Onion 1/2 cup chopped Tomato 1/2 cup chopped Cucumber 1/2 cup chopped Carrots 1/2 cup chopped Lettuce 1/2 cup chopped Cabbage 1/2 cup chopped Radish 2 Tablespoons chopped Coriander leaves 5 green Chilies 1 cup Vinegar Salt to taste For seasoning: 1 teaspoon Mustard seeds 1 sprig Curry leave Mix together all the vegetables. Make a coarse paste of the coriander leaves and green chilies. Mix it with the vegetables. Add salt to taste. Prepare the seasoning and add to the vegetables. Add vinegar just before serving and mix together. Raita: Ingredients: I cup plain Yogurt 1 cup Sour cream 3 Cucumbers, seeded and chopped 1 Tomato, seeded and chopped 1 teaspoon ground Cumin 1/2 teaspoon Paprika 4 cloves crushed Garlic Salt and Pepper to taste In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika, and garlic. Add cucumbers and tomato. Toss or chill before servings. Stuffed Tomato Salad: Ingredients: 4 large Tomatoes 1/2 lb fresh shrimps, cooked, peeled and finely chopped 1 Tablespoon chopped fresh Parsley 1 Celery stalk, finely chopped 3 Tablespoons Mayonnaise 1 teaspoon Mustard 1 bunch Watercress, washed and dried Salt and Pepper Lemon Juice to taste Core tomatoes, and slice off tops. Scoop out most of the flesh and save for other uses. Season inside tomatoes well. Place shrimps, parsley, and celery in a bowl. Add mayonnaise and mustard; mix well. Season and add lemon juice to taste. Stuff tomatoes with shrimp salad. Place tomatoes on serving platter or dinner plates and surround with watercress. Drizzle vinaigrette over watercress and serve. Fruit Salad: Ingredients: 2 Apples, cut 3 Pears, cut 1 Orange, cut Seedless grapes, cut in halves 1 can Pineapple, cubed 2 Peaches, cut 2 Bananas, sliced 1/2 cup Sugar optional Non dairy whipped topping Mix apples, pears, orange, grapes, pineapple, peaches and sugar together. Top fruit salad with non-dairy whipped topping then with sliced bananas. Serve Chilled. Dressings: Ingredients: 2 Tablespoons of white/red vinegar 6 Tablespoons of Olive oil 1 teaspoon fresh Parsley, chopped 1 teaspoon fresh chives, chopped Salt and freshly ground Pepper Place vinegar in bowl. Add salt and pepper. Add oil and which to incorporate. Add herbs if using and mix well. Correct seasoning and serve. Use this vinaigrette over green salads. Salads are a wonderful way to express your creativity. So use the recipes as your guide to a fresh look at salads. And enjoy! tbsp water and stir well. Serve hot sprinkled with fresh coriander.
Note:after getting cooked the gobhi becomes really kachumber. It almost gets the texture of minced gobhi.
Tip Pat dry the cauliflower nicely on a kitchen towel to avoid a mushy texture. The dish can also be made with broccoli instead of cauliflower.
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