Wednesday, August 31, 2011

Ghobhi, Paneer Chilly with Fried Rice

I love Chinese food,somehow I might have just cooked it once or twice in the last few years,but eaten it probably every week!Every time I want to cook my hubby says “ just order”….and it is ordered at our restaurant..the best Chinese and just the way I want it.With The Blog Hop Wednesday,I have been given Ramya’s blog to cook from. Interesting recipes there.while going through her blog ,I literally jumped when I saw Gobhi Chilly.Finally I get to cook Chinese!!Even this time he said just order…but he knew this time it could’nt be done.
I followed Ramya’s recipe with a few changes to suit the family taste.Here is my version which I served with fried rice.

4tbsp......... maida
2tbsp......... cornflour
½ tsp......... white pepper
Salt to taste
Make a batter of bhajiya consistency from the above ingredients.

1cup......... cauliflower flowerets
1cup......... paneer cut into rectangles
2................onions cubed
1............... capsicum cubed
2-4 ............green chillies diagonally cut
2’’piece.... ginger juilline cut
1 ½ tsp .....soy sauce
1 ½ tsp..... chilly sauce
1tsp.......... vinegar
1tsp.......... white pepper
Salt to taste

Dip the cauliflower florets in the batter and fry to a light golden .
(make sure the cauliflower is cooked inside)
Dip the paneer pieces and deep fry.
In a wok..or a broad based pan heat oil.add garlic,chillies onions ,capsicums and ginger.Saute’.add the fried cauliflower and paneer.
Add sauces ,vinegar and salt pepper.
Mix well at a high flame.
Garnish with spring onion.

 



2 cups.......... rice
1 cup ............vegetables finely chopped
2tbsp............ finely chopped garlic
1tsp.............. soy sauce
1tsp.............. chilly sauce
 ½ tsp........... white pepper.
Salt to taste

Boil rice with salt .
Drain excess water.
In a broadbased pan heat oil.
Add garlic.Saute’
Add vegetables.Saute’
Add rice.
Add sauces and spice.
Mix well.
Garnish with spring onion.





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Monday, August 29, 2011

Baby Boy Scrap Book



This is a scrap book I made for my grandson....actually when I started ,I did not know if it's a boy or girl.I could not decide what colors to use.Finally I choose colors which would be apt for both.The cover page was finished after  the baby was born.
All the printed papers have been downloaded and then printed.The book is made from brown paper bags...yes,the same lifafa that you get your samosa in!!They have been joined together and pockets have been created.I have embllished it with rub ons few downloaded images and finally put lots of ribbons.I tried to get some charms but...just could not find anything suitable..so I put this little baby boy tied him around the wrist ,just as they do in hospitals!!..and put on a cotton diaper.
The book has plenty of pages where pictures can be put and enough tags for journaling.












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Double Ka Meetha

BM # 8 Day 7

The Nizami kitchen of Hyderabad had some delicious rich desserts.Among these Double Ka Meetha is the king of desserts.One could say a version of Shahi Tukde,which is Awadi.The name Double comes from the bread dough which rises to the double…and roti is a variety of Indian bread…so double roti..and meetha of course is sweet ..so ..double ka meetha.
I am an ardent lover of Shahi Tukde,but Double Ka Meetha ..this was my first trial and it turned out absolutely gorgeous.Here I will not forget to thank Mona of Zaiqa.I tweaked her recipe..we can serve it hot,warm or chilled.I served it warm but one can serve according to the season.In winters you could serve it piping hot from the oven ,may be with ice cream.You could even serve it for breakfast when you have some special guests coming in.Today being the last day of this BM I wanted to end up with a sweet note and so here is....Double Ka Meetha......


4 slices…………....Bread
2 cups…………......milk
½ cup…………....…khoya
1/2........................... cup sugar
½ cup...................... mixed nuts(almonds,cashews,raisins and pistachios)
(Roast the nuts in ghee)
A generous pinch cardamom and saffron.
Fresh or dried rose petals.

Cut the bread into quarters.
Deep fry(I prefer pure ghee) till golden brown.
Add sugar and khoya to milk and reduce it to half.
Add cardamom and saffron .
Arrange the bread pieces in a oven proof dish.
Pour the sweetened milk.
Arrange nuts.
Bake at 180deg for 5-7 minutes.



This wonderful series of Nawabi Khana ends today.The menu  for Nawabi Datarkhana was......
Friends see you all in the next Marathon..Happy Cooking!!




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Sunday, August 28, 2011

Daal-e-Mahaarani


BM # 8   Day 6

The splendor of the Mughal Cuisine is reflected in it’s cuisine which is the richest in the country.It represents the cooking style used in Delhi,U.P, Punjab in the north and Hyderabad coming down to south.The rich food is spicy and fingerlicking.This was served in jade,silver or porcelain .Today I have chosen a daal from the Nawabi kitchen.

Daal-e-Maharaani,is a vegetarian version of Daal-e-Ghost.The original recipe demands meat being simmered with lentils till tenderized and mushy.The bawarchis left their curries on the coal and these curries and daals sat there all night simmering.This is what lended them the real rich taste.Here I have Daal-e- Mahaarani using the herbed paneer.


1 ½ cups whole black udad
Salt to taste

Tempering…
.3tbsp ghee
1tsp cumin seeds
2green chillies diognally cut
1 ½ inch ginger juelline cut

To make a paste…
1tbsp poppy seeds
4-5 dry red chillies
8 cloves garlic
1tsp cumin seed

I tomato roughly chopped
1tsp garam masala
½ tsp turmeric pwd
2tbsp curd

Herbed  paneer cut into cubes.

Boil the whole udad with salt and a pinch turmeric pwd.
Plz note…I do not soak the daal.keep it on slow fire till done.
This shall take at least an hour.Check.It should be mushy.
For the tempering just go in the order I have written the ingredients.
Ghee…cumin seeds…chillies..ginger….now the paste…saute’.
Tomato…garam masala..turmeric and finally curd.
After adding curd cook for a few minutes till the ghee floats up.
Add the tempering.
Cook on slow fire for another 10-15 minutes.
If you feel the daal is thick add some milk.
Add cubed paneer.
If you wish temper it again with ghee and cuminseed.
Garnish with fresh cream or malaai/green chilly/ginger /tomato or coriander.
Serve with tandoori parathas  or naans.

a new post for herbed paneer follows....
also one can use the plain regular paneer.


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Herbed Paneer



BM #8   Day 6

The Indian Cheese or the cottage cheese is prepared by boiling whole cream milk and adding lemon or vinegar to seperate the thick contents,when the milk cougulates the water is removed and the thick contents are placed under pressure to form a block.Paneer is full of calcium and protien,if consumed in a moderate quantity it even helps in loosing weight.
This is one versatile ingredient without which I find my menus incomplete.We do get the readymade paneer but if you get addicted to home made one you will never ever buy the ready one.Today I am sharing a special recipe which has been innovated by my hubby.Check it out!

1lt full fat milk
1cup curd
2tsp vinegar /lemon juice /citric acid
2tsp cumin seed
2 green chillies finely chopped
½ cup coriander and mint finely chopped

Boil milk.
Add cumin seed.
Add curd.
Add vinegar/lemon juice /citric acid.
When milk curdles add the chillies , greens ,salt.
Pour it on to a cotton cloth.
You can reserve the water,which can be used to knead the dough.
Tie a knot.
Put under pressure for 5mins.
Cut cubes.





The Herbed Paneer can be enjoyed  just as it is..with your drinks or as a healthy snack for kids,could be eaten while fasting too..,also use it for tikkas,pakoras or mix them with lentils.....
A change of herbs  and you get different flavors.
Peppery....with salt and  coarsely ground pepper.
Italian........with basil and capsicums.
Mexican....with oregano and chilly flakes.
Go on experimenting and you get your own flavored paneer.

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Saturday, August 27, 2011

Stuffed Tomatoes


BM # Day 5

Awadhi Cuisine is greatly influenced by Mughal cooking.The cuisine is rich and milk,paneer ,khoya and cream are extensively used to prepare the dishes.The Awadhi Dastarkhana had a big spread and the dishes were prepared according to the season.
Stuffed Tomatoes are from a Lucknowi kitchen.The tomatoes ,after stuffing and frying ,when cut lend a inviting aroma.These are then laced with a nutty gravy.They just melt in the mouth.

6......................tomatoes
 250gms....... paneer
100gms........ khoya
1boiled......... potato
3 green........ chillies
a bunch....... finely chopped coriander
1/2 tsp......... Garam masala
1/2 tsp ..........red chilly pwd
salt to taste

1 cup besan
 salt to taste

Gravy
2................... onions finely chopped
5-6................ cloves garlic
1" piece....... ginger
10-15 ............cashew nuts
2 tbsp.......... magaz tari( melon seeds)
2 tbsp.......... poppy seeds
6................... tomatoes pureed
1/4 tsp......... garam masala
1/2 tsp......... red chilly pwd
1/2  tsp........ turmeric pwd
Salt to taste

Garnish
Grated paneer
Coriander leaves
fresh cream

Choose firm ripe tomatoes,preferably of same size and shape.
Wash and snip off the tops.

Stuffing
Grate the paneer.
 Grate khoya.
Mash the potato.
Add finely chopped chillies and coriander.
Add Garam masala and salt to taste.
Mix well.
Stuff the stuffing in the tomatoes.

Adding salt to besan make a batter with water .
The batter should be of bhajiya consistency.
Dip the stuffed tomato in the besan and fry .
Once these cool down remove the besan covering .
Now remove the tomato peel which has shrivelled due to heat.
The fried besan can be munched or if you wish you could use in a curry.

Gravy
Heat oil.
Add bay leaf,cumin seeds.
Add chopped onions and sauté till pink.
Add ginger garlic paste and sauté.
Make a fine paste of melon seeds,poppy seeds and cashew nuts.
Add this paste and cook for a few minutes.
Add pureed tomatoes.
Cook on slow fire till there is no moisture.
Add milk and cook till the oil comes up.

To serve....
Cut the prepared tomatoes into two.
Place them on a serving plate.
Pour the gravy on top.
Garnish with grated paneer ,fresh cream and coriander leaves.



from my kitchen garden
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