Paneer Bhurji

Hello everyone.

Its been sometime I last blogged. Well, I am back in cooking action. This is my 83th post!!!! This time, I was inspired to try out a Punjabi dish. I have done paneer cuisines (paneer butter masala, palak paneer and paneer cutlets). Its good to have greater variations of paneer cuisines, yea? 

Though it was my first try, it came out perfectly well! Thanks to Chefandherkitchen Ji's guidance. So here it goes.

Ingredients:

1 cup crumbled paneer
1 onion finely chopped
2 green chillies finely chopped
2 small tomatoes finely chopped
1/4 green peas (optional)
1/2 tsp red chilli
1/2 tsp haldi
1/2 tsp grated ginger
1/2 tsp jeera
3 tbsp chopped coriander
1 tbsp ghee
1-2 tbsp lemon juice
3/4 tsp salt 

Method:

• Heat Oil in a Kadai crackle Jeera and add finely chopped onion,green chillies and green peas and fry until onions turn pink.
• Now add finely chopped Tomatoes and saute it until it becomes slightly mushy.
• Now add garam masala, red chilli powder and haldi and fry for a minute.
• Add crumbled Paneer and salt and give a good mix and saute for a couple of minutes.
• Add Butter and mix properly and add Lemon juice,chopped Coriander and chopped Ginger and mix it and take off from the flame.(Do not keep it on stove for long time after adding lemon juice,it makes bitter).

Aloo Palak (Potato in Creamy Spinach gravy)

Ingredients:

1 big bunch fresh Spinach(Palak)
2 potatoes peeled and diced
1/4 cup fresh Cream
2 medium Onions chopped
2 Green chillies chopped [ i prefer 2 as 3 gave the spice chilli taste]
2 tsp Ginger-Garlic paste
2 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Garam masala
1/2 tsp turmeric powder
1 diced tomato (puree it)
3/4 tsp Kasuri methi
1/4 tsp Sugar
1/2 tsp Cumin seeds
Salt to taste
2 tsp Butter / Ghee
Oil


Method:

1) Clean and wash spinach and chop it roughly.
2) Boil the potatoes and later fry them in a pan of 1 tsp ghee.
3) Heat 1 tsp ghee in a big pan and add chopped green chillies and fry them until you see brown patches forming on them and remove them aside.
4) In the same pan add chopped spinach and saute until the leaves wilt. Add 1/4 tsp  of sugar while
    cooking spinach which helps in retaining color. This process takes 4-5 mins. Cool the spinach  
5)  Meanwhile grind the onions to a fine paste.
6) Heat 2 tsp oil in a big kadai and crackle cumin seeds. Add 2 tsp ginger-garlic paste and ground
    onion paste and fry well until the mixture is light brown in color and the rawness of onions
    disappears.
7) Add 2 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp garam masala , 3/4 tsp kasuri methi and
    1/2 tsp turmeric powder (slightly rub it in between your fingers while adding) to it and fry for a
     couple of minutes.
8) Mean while grind the spinach with fries green chillies to a fine puree. If you are doing it ahead
    remember to open the mixer after it is ground or transfer the mixture into a bowl. Don't keep the
    ground mixture covered for a long time as it will loose its beautiful color.
9) Add the spinach puree to the fried masala and add enough salt, tomato puree, remaining 1/4 tsp kasoori methi, roasted potato pieces and cook it open over medium flame for 3-4 mins.
10) Add  1 tsp ghee to it and a give a nice mix.
11) Add milk cream and give a gentle mix and switch off the flame.

Paneer Nuggets

I tried for the first time and it came out well!. I was sick of eating paneer butter masala and palak paneer so I decided to venture into a different way of cooking paneer!

Ingredients:

Grated Paneer: 1/2 cup,

Coarse Rawa : 2.5 tbs,

Milk: 1/2 cup,

Fine chopped onion: 1 medium size,

Fine chopped green chilly: 2,

Fine chopped coriander leaves: 1 tbsp,

Black pepper powder: ½ tsp,

Salt: To taste,

Oil for deep frying

Ingredients for making batter

Milk: 1/4 cup,
All-purpose flour: 2 tbsp,
Breadcrumbs

Method:

1. Heat pan at medium heat.

2. Add milk, rawa, paneer, onions, chilli, coriander leaves, black pepper powder, salt and oil. Stir constantly and cook till mixtures leaves the sides.

3. Spread ½ inch thick layer of the mixture on a greased tray.

4. Let it cool down for about 1.5 to 2 hours. After mixture is cool down, cut it into small square pieces.

5. Make a smooth batter with flour and milk in a bowl.

6. Heat oil in a separate pan, dip each piece in batter and roll it in breadcrumbs

7. Deep fry them till they turn golden brown and crisp.

8. Serve with chutney. Enjoy these crispy creamy nuggets at breakfast or evening snack time

Vegetarian Lasagne

Ingredients:

• 2 Tbsp. olive oil
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 8 oz. sliced mushrooms
• 2 26 oz. jars Bogles tomato sauce
• kosher salt and black pepper to taste
• 15 oz. part-skim ricotta cheese
• 2 large eggs, lightly beaten
• 1/2 cup cheddar cheese
• 12 oven-ready lasagna sheets
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese

Method:

1. 
   
2. Preheat oven to 375 degrees F.
3. Heat olive oil in a large (12- or 14-inch) skillet over medium heat. Add onions, and garlic. Saute several minutes until they start to soften.
4. Add mushrooms. Saute 2-3 more minutes until the mushrooms have released most of their water. Stir in bogles tomato sauce
5. Bring to a boil, then reduce heat and let the sauce simmer about 7-10 minutes. Taste and adjust seasonings
6. In a medium bowl, mix ricotta cheese, eggs and Parmesan cheese together. Set aside.
7. Spoon about 3/4 cup of the vegetable sauce into the bottom of a 9 x 13 pan. Top with four lasagna sheets, going crosswise. It's okay if they overlap. Top with 1/2 of the ricotta mixture, the Parmesan cheese and 1/3 of the sauce.
8. Top with four more lasagna noodles, the remaining ricotta mixture, 1 cup of the shredded mozzarella cheese and 1/3 of the sauce. Top with the remaining lasagna noodles and remaining spaghetti sauce. Sprinkle the remaining mozzarella and the cheddar cheese over the spaghetti sauce.
9. Cover with aluminum foil, and bake 30 minutes. Remove foil, and bake another 10-20 minutes until golden and bubbly. Let vegetable lasagna rest 15 minutes before cutting.

Thosai ( coming)

Pan fried Salmon with honey glazed baby carrots ( recipe coming soon ...)

English breakfast

A complete English breakfast can be seen all day at any corner of UK! AS you readers know, though being a vegetarian, I love to cook for my mates/ families.

I believe my photograph speaks for itself.

The tomatoes in particular must be cut into halved and be seasoned with crushed black pepper and salt before frying on both sides