Friday, August 20, 2010

Methi Malai Paneer !!

Preparation Time:- 10 mins
Cooking Time:- 15-20 mins

 Serves 2-3 People

Ingredients:- 
250 gm Paneer
1-2 tbsp kasoori methi (dry fenugreek leaves) 
4 tbsp Malai or heavy whipping cream 
1/2 cup cashew paste 
1 tsp powdered white pepper 
1 tsp butter 
1/2 tsp cumin seeds  
1/2 cup milk 
1/3 cup water (optional)
salt to taste


Method:- 
1. Heat some butter in a wide bottom pan. 
2. Add cumin seeds and let it crackle.
3. Now add kasoori methi( crushed by hand) and saute for a minute.(I have also used fresh methi leaves,but  one can avoid using it)
4. Add  cashew paste and stir.

5. Add malai/whipping cream and stir well.
6. Add salt and white pepper.
7. Add milk and water, let it boil for a minute, later simmer it for another 3-4 minutes
8. Now remove from heat.
9. Before serving add cubed paneer (pre-soaked in Luke warm water).
10. Garnish with little cream

Serve hot with roti/naan/rice

Bharli Bhendi !! (Stuffed Okra)

Preparation Time:- 10-15 min approx
Cooking Time:- 20-25 min
 

Serves:-  2-3 People

Ingredients For Stuffing:-
4-5 tsp roasted and powdered peanuts
3 tsp coriander pwd
3 tsp cumin pwd
2 1/2 tsp amchoor pwd
a pinch of red chilli pwd
1 tsp grated jaggery (optional)
1/2 tsp garam masala (optional)

1-2 tsp of roasted and powdered coconut (optional)
1 sliced onion
1 lb i.e. approx 18-22 Okra (Bhendi)

For Tempering:-
3-4 crushed garlic
2-3 green chillies
4-5 curry leaves


Method :-
1. Wash and pat dry the bhendi. 
2. Cut of the ends and then make a vertical slit (length-wise) to make space for the stuffing.
3. Heat 1 tbsp oil in a pan. Add the chopped onion, fry till it turns transparent. 

4. Add all the spices and mix well. Remove from heat and transfer to a plate. 
5. Add salt if required. 
6. Now stuff this filling into the bhendis. 
7. Heat oil in a frying pan, place these stuffed bhendis in oil and fry them on low heat till they are cooked nice and crisp golden in color.
8. You can temper this dish with crushed garlic, a few green chillies(slit) and curry leaves.

Serve hot with roti or rice. Makes an awesome side dish too.


Tuesday, August 3, 2010

Talalela Masa / Talaleli Macchi !! (Type 1) Seared Fish Fillet

I luvHH this recipe. Can eat it with anything - is a kind of novelty in and of it self ..kidding :) You can simply gobble this yummy recipe down your tummy just like that. Please do try this recipe and let me know how you like it :)

SO, firstly marinate the fish fillet with your favorite seasoning ( I have used some nice filet of Tilapia - 4 nos ) I love to marinate my fish fillet with a tsp of ginger-garlic paste, a tsp of red chilli powder, a tsp of turmeric powder, salt to taste and a tsp of lime juice.

Next, drizzle some olive oil in a large frying pan and sear the fish for a few minutes on each side.

Now gather up your favorite toppings. I love the mashed avocado, garlicky mashed potato, sour cream, salsa and cheddar cheese...hmmmm YUMM !

I kind of dig it when this Talaleli Macchi dribbles down your face-slurp slurp slurp
NOW, you my dear friends enjoy this recipe and don't forget to wash it down with a margarita !

Mumbai Tawa Pulao !!

Ingredients:-
2 Cups of cooked Basmati/Kohinoor rice
1/4 Cup of cauliflower florets
1/4  Cup of green peas
1/4  Cup chopped carrots
1/4 Cup of chopped capsicum /green bell pepper
1/2 Cup of finely chopped onions
1 Cup of chopped tomatoes (you can also use tomato paste/tomato ketchup instead)
1/4 a Cup of potatoes cut into cubes (optional) 
2 tbsp of ginger-garlic paste
1-2 tbsp of amul butter (this gives a touch of that roadside tawa pulao)
1-2 tbsp of Everest Pav Bhaji Masala
1 tbsp of Red chilli powder (optional)
1/2 tbsp  of turmeric powder (optional)
3-4 tbsp of warm water
salt to taste
Cliantro for garnishing (optional)

Method:- 
1. In a medium sized frying pan (Tawa) add butter.
2. Now add ginger garlic paste and saute it for a few seconds. 
3. Add finely chopped onions and saute it till it gets transparent.
4. Add finely cubed tomatoes, saute till it leaves oil from the edges.
5. Now add all the remaining vegetables, salt, red chili powder and pav bhaji masala and mix well. 
6. Add very little water, cover it and make sure you cook all the vegetables. 
7. Do not over cook but make sure you leave it a little crunchy.
8. Now add cooked rice add another tsp of butter if required. 
9. Mix very gently while you saute it for another minute or so.
10. Garnish with chopped cilantro and serve hot.