Entries for archive: 2009-12

Found 8 entries.

Palek Paneer

Please see Palak Paneer.

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Inserted: 2009-12-24 08:32 (2 years, 1 month ago)

Palak Paneer

From Recipe Delights.

Ingredients

  • 1/2 kg Spinach
  • 100 grams Paneer
  • 1 Onion
  • 3 tbsp. Butter
  • 2-3 Bay leaves
  • 1 tsp. Cumin seeds
  • to taste Salt
  • 1/4 tsp. Black pepper powder
  • 3/4 tsp. Ginger-garlic paste
  • 1/2 tsp. Green chilli paste
  • 1 tsp. Garam Masala Powder
  • Vegetable oil as required

Method

  1. Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle).
  2. Cut paneer into small cubes. Keep 3 cubes separately for decoration.
  3. Heat oil in a pan. Fry the paneer pieces on 'medium’ heat till they turn slightly brown. Set the paneer pieces aside.
  4. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink.
  5. Add salt, black pepper powder, garam masala. Stir well.
  6. Add paneer and cooked spinach (grinded). Mix well.
  7. Put palak paneer in a baking tray .
  8. Add rest of the butter. Bake for 1/2 hour at 180 deg C.

Grate the paneer kept aside for decoration. Decorate. Palak paneer is ready to serve.

Labels: spinach, curry, paneer

Inserted: 2009-12-17 08:31 (2 years, 2 months ago)

Tortillas

From WikiHow.

I find that these are beautiful in comparison to the ones found in the vacuum packs in the shops. They’re also \b{way} cheaper too.

Ingredients

  • 2 cups of flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 3/4 cups of water (or try warm milk for a fluffier texture)
  • 1 Tbsp. vegetable shortening (or lard)

Method

  1. Combine flour, salt, & baking powder in a large medium/large bowl.
  2. Cut in shortening until lumps are gone.
  3. Make a well (indentation) in the center of the dry ingredients.
  4. Add water, about a half a cup at a time, and work mixture into a dough. #Knead until smooth. The dough should be slightly sticky but not hard. You can add slightly more water or flour if needed.
  5. Cover and set aside for 10 minutes.
  6. Form dough into balls about the size of eggs.
  7. Using a rolling pin, roll each dough ball into about a 6 inch circle.
  8. Heat griddle or skillet on med heat without grease.
  9. Cook tortilla 1/2 to 1 minute (if it starts to bubble, that’s long enough).
  10. Flip tortilla to the other side and cook for a few seconds.
  11. Continue in this manner until all your dough is cooked.

Notes

  • To make fewer tortillas, only use half the measurements of each ingredient.
  • Making good tortillas takes practice. Eventually you will be able to get them round.
  • If you don’t like fluffy tortillas, you can eliminate the baking powder.
  • Keeping the griddle hot makes the tortillas cook fast. If you find they are burning before they are cooked, turn the heat down slightly.
  • If you do not have a rolling pin, you can use a small round bottle or even a broom handle!
  • Small hand-operated presses are available in some Latino cooking supply stores, if you want an easy way to shape tortillas.

Labels: flour, tortillas, bread

Inserted: 2009-12-17 08:24 (2 years, 2 months ago)

Mutter Paneer / Muttar Aloo

From Recipe Delights.

To make either Mutter Paneer or Mutter Aloo, choose either the Paneer or the Potatoes as the first ingredient.

Ingredients

  • 4 medium Paneer/Aloo (or 200 grams)
  • 1 cup cooked green peas
  • 1 Onion
  • 1 Tomatoes
  • 2 Bay leaves
  • 3-4 Cloves
  • 1/4 tsp. Black pepper powder
  • 1 tsp. Ginger-garlic paste
  • 1 Green chilli
  • 1/2 tsp. Turmeric Powder
  • 1 tsp. Red chilli powder
  • 1/2 tsp. Coriander powder
  • 1 tbsp. Poppey seeds
  • 1 tsp. Cumin powder (Roasted)
  • 1 tsp Garam Masala Powder
  • 5-6 Vegetable oil
  • Salt to taste
  • Green coriander leaves for garnishing

Method

  1. Heat oil in a pan / kadhai.
  2. Cut paneer/potatoes into small cubes. Fry over medium heat until light brown. Turn pieces while frying. Be very careful as it splatters. Keep aside the paneer pieces.
  3. Cut onion, tomato and green chilli. Grind it in mixie and make paste. Add ginger-garlic paste.
  4. Heat remaining oil and fry bay leaves and cloves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
  5. Add red chilli powder, turmeric powder, coriander powder, garam masala, black pepper powder, poppey seeds and salt. Mix well. Add green peas and fry for 2-3 minutes.
  6. Add water just enough to make thick gravy. Bring the gravy to boil.
  7. Add paneer/potato pieces. Stir well and cook over medium heat for 5 minutes.

Garnish with chopped green coriander leaves and serve hot.

Labels: curry, potato, paneer, aloo

Inserted: 2009-12-17 08:20 (2 years, 2 months ago)

Fresh Egg Pasta

From GetFrank. (This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License.)

Ingredients

  • 150g italian type ’00’ flour
  • 2 whole eggs
  • pinch of salt
  • extra flour for dusting

Method

For ravioli, the sheets of pasta should be almost translucent, I’ve rolled these sheets a fair bit thicker than that.

  1. Sift your flour into a mound on your work table, make a well in the middle.
  2. Beat both eggs. Stir the salt into the beaten eggs, and pour it into the well.
  3. Starting from the centre, and using a fork (or your fingers if you wish), mix it in a circular motion, incorporating a bit more of the flour at a time as you go along, until the mixture is no longer squishy, then you can chuck the fork in the sink, roll up your sleeves, and knead it around a bit until it gets a bit of an elastic feel and a nice sheen.
  4. Wrap it tightly in clingwrap and set it aside for at least 15 minutes (preferably 30 or more) to rest. This will help to make it a lot more manageable when you’re rolling it out. If you’re going to be rolling by hand, you might want to let it sit in the refrigerator for about an hour to an hour and a half.
  5. Divide the dough into two, and roll it into 2 rough balls, then flatten one into a rectangular piece and keep the other under a damp tea towel. Run it through the widest setting of your pasta roller twice, then fold it over and run it through again. Repeat this 2 or 3 times.
  6. Crank the setting down and slowly get it to the thinness you require, then you’re ready to cut it up and/or fill it, and cook it!

Keep in mind that fresh pasta takes a lot less time to cook than dried pasta. This lot only took about 3 minutes to get to al dente and was divinely silky on the outside, soaked up all the flavour from the sauce, and still had a good bite left to it.

Note: If you can’t use the Italian Flour, you can use an all-purpose flour with about 10% protein content, double sifted.

Labels: egg, pasta

Inserted: 2009-12-17 08:07 (2 years, 2 months ago)

Basic Italian Pizza Dough

From CookItSimply

Serves: 2 medium pizzas (or about 225g dough).

Ingredients

  • 1 tbsp fresh yeast
  • 1/4 tsp sugar
  • 3 tsp lukewarm water
  • 225g (2 cups) flour
  • 1 tsp salt
  • 1/2 cup lukewarm water

Method

  1. Crumble the yeast into a small bowl and mash in the sugar. Add the 3 teaspoons of water and cream the mixture together.
  2. Set aside in a warm, draught-free place for 15 to 20 minutes, or until the mixture is puffed up and frothy.
  3. Sift the flour and salt into a large, warmed bowl. Make a well in the centre and pour in the yeast mixture and remaining lukewarm water. Using a spatula or wooden spoon, gradually draw the flour into the liquid. Continue mixing until the flour is incorporated and the dough comes away from the sides of the bowl.
  4. Turn out on to a lightly floured board and knead for 10 minutes. The dough should be elastic and smooth. Rinse and dry the bowl and return the dough to it. Cover with a damp cloth and set the bowl in a warm, draught-free place. Leave for 45 minutes to 1 hour, or until the dough has risen and almost doubled in bulk.
  5. Turn the risen dough on to the floured surface and knead it for a further 3 minutes.
  6. The dough is now ready for use.

Labels: pizza

Inserted: 2009-12-17 06:53 (2 years, 2 months ago)

Fish Ambot Tik (Fish in a Hot and Sour Sauce)

Serves: 4

Ingredients

  • 750g steaks of shark or monk fish
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 3 tablespoons coconut, vegetable or corn oil
  • 1 tablespoon minced or crushed garlic
  • 1 small onion, finely chopped
  • 1 tablespoon ground coriander
  • ½-1 teaspoon chilli powder
  • 2 teaspoons sweet paprika
  • 90g creamed coconut, cut into small pieces
  • 300ml warm water
  • 1 level teaspoon tamarind concentrate or 1½ tablespoons lemon juice

Method

  1. Skin the shark or monk fish and divide each steak into two by cutting along the centre bone.
  2. Wash the fish gently and drain. Lay the fish on a large plate and pour the vinegar evenly over it. Sprinkle with half the salt and half the tumeric. Turn the pieces of fish over with a spoon until the tumeric and salt are evenly distributed. Cover and set aside for 20 minutes.
  3. Heat the oil over a medium heat and add the garlic. Allow garlic to brown lightly, then add the onions and fry until the onions are soft but not brown; about 5 minutes. Stir frequently. Add the ground coriander. Stir and fry for 1 minute.
  4. Mix the remaining tumeric, chilli powder and paprika in a small bowl and add 2 tablespoons of water to make a paste. Add this to the pan, reduce heat to low and cook for 1-2 minutes.
  5. Add the coconut, water, tamarind and the remaining salt. Stir until the coconut and tamarind are dissolved. If you are using lemon juice simply stir this in at the end of the cooking time.
  6. Add the fish along with the juices and bring to a slow simmer. Cover the pan and simmer gently for 5 minutes. Remove from the heat and serve.

Serve with plain boiled rice and vegetable stew.

Note: We have found any white fish works well. I also find that the amount of fish can be reduced since I find it a large amount.

Labels: white-fish, coconut-cream, rice

Inserted: 2009-12-17 04:43 (2 years, 2 months ago)

Stacey's Spinach Cannelloni

Ingredients

  • 1 peeled and finely chopped medium onion
  • 1 tsp minced garlic
  • packet/bunch chopped spinach, washed and drained
  • 250g container cottage cheese
  • 1 egg
  • 1 tsp nutmeg
  • 1/2 cup grated parmesan or tasty cheddar cheese
  • 1 can pasta sauce
  • 1/3-1/2 cup water
  • 1 packet dried cannelloni tubes
  • 1/4 cup fresh breadcrumbs
  • small handful pine nuts
  • small handful pumpkin seeds

Method

Chop the onion and mince the garlic.

Heat a dash of oil in a frying pan and cook the onion and garlic until soft. Stir in the prepared Chopped Spinach and set aside to cool.

Stir in the Cottage Cheese, half the grated cheese, egg and nutmeg. Season with pepper.

Combine the Tomato pasta sauce and water. Pour half into the base of a lasagne-style dish.

Fill the cannelloni shells with the cottage cheese filling and place the cannelloni on top of the soup. Pour over the remaining tomato sauce mixture to cover. Mix the remaining Parmesan cheese with the fresh breadcrumbs and pine nuts and sprinkle over the dish.

Bake at 190°C for 25-30 minutes until the cannelloni is tender.

Labels: spinach, cannelloni, cottage-cheese

Inserted: 2009-12-13 07:22 (2 years, 2 months ago)