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And also try this paneer dish.
http://www.recipezaar.com/14803
Paneer Ke Gole
A diwali delight!!
1/2 cup condensed milk
275 g fresh panir
2-3 drops kewra essence
4-5 drops yellow food coloring
4 cardamoms, seeds removed ad powdered
1 edible silver foil
4 servings
Mash paneer till smooth.
Add milk.
Cook on slow flame stirring constantly.
Cook till it thickens and starts leaving the sides of the pan.
Add colour and essence.
Remove from fire.
Mix well.
Pour this batter onto a plate.
Allow to cool.
Lightly grease your palms.
Form this mixture into balls.
Sprinkle cardamom powder and serve decorated with silver leaf on top.
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http://www.recipezaar.com/75218
Tandoori Paneer Chaat Recipe #75218
From the Weekend magazine. This is a nice snack and appetiser. The grilling time is a guesstimate.
500 g cottage cheese, cut into finger shapes (paneer)
1/2 tablespoon tandoori garam masala powder
2 tablespoons vinegar
1 tablespoon lemon juice
salt
1/4 teaspoon fresh ground black pepper
1/2-3/4 teaspoon red chili powder
1 tablespoon oil
1/2 cup raw green mangoes, cut into strips or amchoor powder, to taste (dried mango powder)
1 medium onion, peeled,washed and thinly sliced
3 green chilies, washed and finely chopped
2 1/2 tablespoons fresh coriander leaves, washed and chopped
2 1/4 teaspoons chat masala
1/2 tablespoon chopped ginger
6 servings
Make a thin paste of the tandoori masala powder and vinegar.
Marinate the cottage cheese in this mixture for 20 minutes.
Grill the cottage cheese cubes on an electric grill.
Keep aside.
Now prepare the chaat.
To do so, mix the lemon juice with salt, red chilli powder and oil in a bowl.
Keep aside.
In another bowl, mix the onions, mango, green chillies, corriander leaves, chaat masala powder and the lemon juice.
Now add the grilled cottage cheese cubes.
Mix well.
Transfer to a serving dish.
Garnish with chopped ginger and serve immediately.
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http://www.recipezaar.com/89197
Paneer Palak Kofta Recipe #89197
Yummy Veggie Koftas! This recipe is from www.seattleguru.com. I love spinach, and paneer and koftas, so I am so happy about this recipe. Some people prefer to use tofu or cottage cheese instead of paneer, but I find that it's very easy to make my own with milk, lemon juice and cheese cloth, and TOTALLY worth it.
600 g spinach
125 g panir
1/2 teaspoon garlic
2 teaspoons chopped green chilies
3 teaspoons cornflour
oil (for deep frying)
salt, as per taste
1 tablespoon whole garam masala
400 g tomato puree
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon red chili powder
1 teaspoon chopped green chilies
100 ml fresh cream
1/2 teaspoon kasuri methi
50 g butter
1/2 teaspoon garam masala
2 teaspoons powdered sugar or honey
salt, as per taste
4 servings
Wash spinach in plenty of running water to get rid of any dirt, soil or impurities.
Blanch spinach in boiling hot water and refresh in cold water.
Chop and keep aside.
Add chopped green chillies, salt, chopped garlic and corn flour.
Mix well and divide into 12 equal portions.
Grate paneer.
Add salt and mash well.
Divide it into 12 small balls.
Take spinach, flatten it on your palm and stuff paneer balls in it.
Shape it into a ball (kofta).
Deep fry for 5 minutes in moderately hot oil.
Heat butter in a pan.
Add Whole garam masala.
Let it crackle.
Then add ginger paste, garlic paste and chopped green chillies.
Cook for 2 minutes.
Add tomato puree, red chilli powder, Garam masala powder, salt in one cup of water.
Bring it to a boil.
Reduce heat and simmer for 10 minutes.
Add sugar or honey or both and kasoori methi.
Stir in fresh cream.
Serve koftas cut into halves on top of makhani gravy.
Do not boil koftas in the gravy.
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can anyone please tell me why the soya beans I made (dry one) tastes bitter?
I soaked and cooked it like the other normal beans like rajmah, chick pea etc.......
Fortunately I did not make any dishes out of it, just popped some boiled beans into my mouth and yuck.....what went wrong?
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Yesterday I & my dil saw a new fruit in the Big Bazaar(Mumbai), a fruit we have not seen before. Its name is ‘singada’ in Marathi which on googling is found out to be a ‘water chestnut’. It resembles a brinjal although its ‘handle’ is straight. On seeing our curiosity the vendor quickly peeled the outer thick rind to reveal a soft white pulp of a nut! We ate it raw & it tasted good, resembling the ‘kuruththu’ rarely found inside the hard coconut broken for making chutney. Can anyone enlighten me on this rare fruit, what are the recipes made from it, where does it grow, in a tree or plant, whether it has any medicinal property and so on?
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water chestnut... it's widely used in chinese cooking, I believe... I've seen it in most groc stores here in SG but never bothered to try it out... Found a few recipes using it...give it a try if U dare,PP mam...;)
http://www.recipezaar.com/95571
http://www.recipezaar.com/56697
http://www.asianonlinerecipes.com/de...stnut_cake.php
Chk this link as well... it has some info abt wc...
http://www.asiafood.org/glossary_1.c...tno=1&endno=25
I hope U haven't looked thru these sites already...:lol:
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Thanx, dev! I don't think I'm very keen on trying the recipes. It tastes good enough eaten raw. The botanical information in the last link was very enlightening.
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PP mam, chk this link as well...
http://en.wikipedia.org/wiki/Chinese_water_chestnut
it says "If eaten uncooked, the surface of the plants can transmit Fasciolopsiasis."... I'm not sure what Fasciolopsiasis is... pls research & make sure it's not anything harmful...
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Thanx, dev! The link gives more information! It is amazing to think how many new things we keep learning about throughout our life!
