Paneer Amritsari ( Cottage Cheese )

Ingredients

500 gms. firm paneer ( cottage cheese)
2 onions sliced into thin rings
1 tsp. ginger grated
1 tsp. garlic crushed fine
1/2 tbsp. coriander finely chopped
1 tsp. ajwain seeds
3/4 cup gram flour
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. tandoori masala
1/2 tsp. punjabi garam masala
1/2 tsp. sugar
1 anardhana powder
salt to taste
2 tbsp. oil

Method

Cut paneer into 1"x1"x1" cubes.
Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain, garam & tandoori masalas.
Sprinkle 2-3 tbsp. water if necessary. Add 1/2 tbsp. oil, mix well.
Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes.
Marinate paneer for 10 minutes.
Either fry pieces or grill on a bar-b-que skewer or grill mesh till crisp and brown.
Heat remaining oil, add onions, saute till light brown.
Add marinate paste, stir well and cook.
When dry add fried paneer, chilli, anardhana powder, sugar, salt.
Toss well. Garnish with coriander.
Serve hot with tooth picks to pick up easily.


Regards


Suresh Nair
Mumbai
98700 36905

Ingredients

6 orange carrots peeled
1 small raw papaya peeled
100 gms green chillies
3" ginger peeled
3 garlic flakes peeled
100 gms dried dates deseeded
1/2 bottle white vinegar
1 tsp. turmeric powder
2-1/2 tbsp. mustard seeds
Salt to taste
1 tsp. oil

Method

Slice carrots, papaya and ginger (separately).

Marinate with carrot papaya in2 tsp. salt for 2 hours.

Marinate ginger in 1/2 tsp salt separately as above.

Drain liquid and put on a clean cloth to dry in sun for 2 hours.

Slit chillies, rub with a little salt and vinegar.

Heat oil, and add chillies, ginger stir for few seconds, add vinegar.

Cover and keep aside to cool.

Pound and husk mustard seeds coarsely.

Add to pickle with turmeric powder

Add the dates. Mix well.

Store in a clean sterilized jar.

Allow to mature for 2 days before using.

Serve as desired.


Making time: 6-7 hours.Maturing 2 days.
Makes: Approx. 1/2 kg. Pickle.
Shelflife: 1 month or more. Preferably refrigerated.

Regards


Suresh Nair
Mumbai
98700 36905

Thx for all the lovely (veg) recipes, Suresh. I have a feeling my kitchen will often smell of wonderful Indian spices this winter 

Hey Stefanie, made your butter chicken before, rumour has it it was great! Also made the Palak paneer dish you posted for me once - everything was great! I make curries very often and try to "infect" as many people as possible with my love for curries  . Around here, not many cook Indian (or Asian for that matter) so it's definitely quite a project. Cheers again!

Parsi Salli Kheema (Lamb Mince with Potato Straws)

INGREDIENTS


400 gm lamb mince
10 gm turmeric
50 gm ginger garlic paste
salt
50 ml oil
1 gm cardamom
1 gm cinnamon
1 gm cloves
5 gm cumin seeds
10 gm garlic
100 gm onions
100 gm tomatoes
05 gm green chillies
05 gm turmeric
05 chilli powder
20 gm coriander powder
05 gm garam masala powder
20 gm coriander leaves
75 gm apricot puree
20 gm mint leaves

Garnish
potato straws


METHOD


For the preparation, boil the lamb mince with turmeric, ginger garlic paste and salt. Chop the onions, tomatoes, garlic, coriander leaves and mint.

Slit the green chillies lengthwise.

For cooking, heat the oil and add the cardamom, cinnamon and the cloves.

Add the cumin seeds and when they crackle add garlic and Sauté until golden. Add the onions and brown slightly, add the tomatoes and the rest of the ingredients.

Sauté for 5 minutes on a slow flame and add the boiled lamb mince. Cook for 10 minutes stirring constantly.

Serve garnished with potato straws.

To make potato straws, cut the potatoes into match stick size and deep fry them.


Regards with love

Suresh Nair
Mumbai
98700 36905

Suresh,

I have a bag of red lentils in my kitchen and would love to make a really nice,spicy vegetarian curry with them.

Any recipe that you would like to share would be much appreciated!

Cheers!

Confuzed