Hariyali paneer tikka recipe Paneer tikka masala I used the panner cubes to make these tikkas. INGREDIENTS: Method: Take the paneer from the freezer and keep it outside till it comes to the room temperature. Once it reaches the room temperature add the sour cream to it. Add the red chilli powder, chat masala, tandoori masala and kasoori methi and salt to this . Mix this very well. Take care the masalas should get evenly coated....
Add 1 cup of cubed paneer to hot water. Let it rest for 10 minutes, drain the water completely and pulse the paneer in mixie. Scrambled paneer is ready. In a pan add 4 tsp oil and add 1 tsp cumin seeds and 1 tsp ginger garlic paste. Saute till the raw smell goes, cook in low flame. Add 2 chopped onions. Saute till it becomes translucent. Add 1 finely chopped tomato....
Pasta alla norma: Eggplant pasta When it comes to vegetables-as-the-main, eggplant rates very highly in my books because it’s meaty and easy to prepare. It’s a sponge for flavour, silky and delicious in texture, good value most of the year round and extremely versatile. This pasta is Sicilian, and as with many traditional Italian eggplant dishes, the slices are traditionally fried in a hefty amount of oil. I prefer roasting the eggplant – it’s healthier, plus the eggplant cubes hold their shape better rather than turning into unidentifiable mush when tossed in the pasta sauce!...
Sweet pineapple perfectly balances the spices in this Indian-inspired shrimp curry. You can serve it with steamy basmati rice, matta rice, cauli-rice, or eat it by itself. This pineapple shrimp curry calls for fresh curry leaves, an ingredient typically used in South Indian cuisine. While this is more of a fusion recipe, it is inspired by the cuisine in Kerala. For those who don’t know, Kerala is a south Indian coastal state where the seafood is abundant as are tropical fruits....
On the plate we have (click on the names for recipes) Plain ricePumpkin KuzhambuPotato frySnake gourd stir fryBeetroot salad Stay tuned for more interesting recipes coming up next week. Δ
Cut the green chilies very finely and grate the ginger. Heat a kadai and add the oil ,throw in the mustard seeds,channa dal,urad dhal,cashew nuts, green chilli ,curry leaves ,coriander leaves and ginger to it. Fry till the dal turns golden brown. Add the rava/sooji/semolina to this and saute for a minute. Put off the flame. Add salt, lemon juice to this. Transfer this to a container and allow this to cool....
wooooosh! Did you hear that? That’s the noise that 2015 made as it passed by… In just a few hours, we’ll be celebrating the arrival of 2016 and I really hope that it brings great things for all of us. Before I share the top 10 recipes from 2015 (according to my google analytics), I want to say something really important… THANK YOU. I’m really super thankful for all of you who tune into my blog every single day and trust me enough to make my recipes....
The traditional chow mein sauce contains oyster sauce (as well as meat). This vegetarian/vegan version of chow mein is very close to the traditional version, but I have created a sauce without oyster sauce in it. I’ve included directions to make the sauce from scratch as well as the directions for making this using my Real Chinese All Purpose Stir Fry Sauce (Vegetarian version) which, if you have a stash of it on hand, makes this super quick to make because you already have the sauce ready made!...
Sesame Noodles There actually aren’t that many noodle dishes that I know that are truly better served at room temperature rather than warm. But this is one of them. Which makes this terrific for taking to gatherings or for work lunches. OR as a side dish that can be made well in advance of serving – one less thing to heat up when you’re ready to serve a crowd, yay!...
I’m going to tell you the legend of the shami kebab, a minced meat kebab that literally melts in your mouth. It’s said that a chef invented this silky smooth kebab during the Mughal era for an elderly nobleman, Asaf-ud-Daulah, who had lost his teeth and therefore could no longer chew. This toothless nobleman wanted to be able to enjoy meat, and so this appetizer (which I HAVE to describe as toothsome) came to be....
These are like the Italian version of Breakfast Enchiladas! The inspiration to make these came after a particularly embarrassing incident. I hate traffic and Sydney traffic is notoriously bad, especially when you live in an area where it’s one lane roads in and out. I live quite far from the city so when I have morning meetings, I like to make them early so I can beat the traffic. They are usually meetings over breakfast but I am one of those people that need to eat asap upon waking, otherwise I feel ill....
If I had to pick my favorite day of the week… it’d be Sunday. Sundays are for doing nothing all day. Unless it involves relaxing on the couch and/or netflixing for hours… it’s not on the agenda. Or at least, that’s the case at my house. Parties and plans are for Fridays and Saturdays. Sundays… we save for each other. Sundays are for family. And with this being the holiday season… every day kind of feels like a Sunday....
There really are no rules when it comes to a Garden Salad. Any greens and any vegetables will do, all tied together with a classic and simple salad dressing. Make this your own! My Garden Salad Ordinarily I write an introduction about the recipe I’m sharing. But I find myself stuck to come up with something witty or some back story about Garden Salad. I wish I could say this salad is made with crisp organic vegetables fresh from my garden....
Want to try the deluxe version? Head over to Duck Fat Potatoes! Here’s why this recipe makes Truly Crunchy Roast Potatoes: 1) par boiling the potatoes and roughing up the potatoes creates more “suction” for the surface to absorb fat which is how you make potatoes crunchy and creates the extra thick crust; 2) the potatoes are lightly coated with semolina which creates extra crunch; 3) the potatoes are poured into a pan preheated with hot oil; and 4) the oil used is a high smoke point oil (peanut, safflower, rice bran, sunflower oil)- the hotter the oil when the potatoes go in, the better the crust....
Think of this recipe as a gourmet grown-up version of the tuna noodle casserole you grew up eating. We’re switching out noodles for spaghetti squash and replacing canned cream of mushroom soup with a spicy and flavorful homemade version. I think the only thing that’s the same in my version vs. the mostly processed version is the peas. And, if you don’t like peas, I suppose you can substitute them for something else....
Check out my Vazhakkai chips Vazhakkai podimas Raw banana | vazhakkai 2 Sambar powder 3/4 tblsp Turmeric powder 1/4 tsp Salt as needed Oil 1 tblsp Coconut oil 1 tsp (optional) Mustard seeds 1/4 tsp Urad dal 1/2 tsp Asafoetida 2 pinches Method: Take out the skin of the raw banana and slice them into medium thin sized roundels. You can cut this into cubes too. I love this way....
Generally, Kothu parotta is made using eggs and non-veg gravy. I have seen many shops in my native town Madurai making Kothu parotta. But always they make with non-veg gravy or egg kothu parotta. So i never had a chance to taste the street style one.. Later i have tasted Veg kothu parotta in many restaurants but never tried on my own at home. I have posted the Chilli parotta recipe in Jeyashris kitchen a few years back....
METHOD: Wash the rice and soak it in 1 and 1/2 cup water for 20 minutes. Chop the veggies finely. In a pressure cooker, add oil | ghee and add the finely chopped coriander leaves. Saute for few seconds and add the chopped veggies. Now add the red chilly powder, coriander powder, garam masala and salt to it. Mix well. Now add the soaked rice along with the water and close the lid of the pressure cooker....
Vietnamese Caramel Ginger Chicken When you see today’s recipe, you’re going to doubt me. How can a recipe with so few ingredients that’s so fast to make be as good as I promise?? Answer: Because the Vietnamese have been making this for centuries! The caramelisation cooking method used in today’s recipe is a traditional Vietnamese technique. Proteins such as chicken, pork, egg and sometimes vegetables are braised in a simple mixture of sugar and water (or coconut juice), seasoned with fish sauce and flavoured with aromatics such as ginger, garlic and chilli....
