1. Paneer burji

    Jun 18, 2011

    Ingredients:

    Paneer cubes: 4 oz. We buy a 8oz (240 mg) packet and use half.

    Bell pepper: 1/4

    Tomato: 1 chopped

    Onion: 3/4th of a medium onion, sliced lengthwise.

    Green chillies: 2, thinly sliced

    Ginger garlic paste: 1 tb. spoon

    Tadka:

    Mustard seeds (that’s my influence rubbing off)

    Jeera seeds

    Oil 1 tablespoon

    Masala:

    Turmeric powder: 1/4 teaspoon

    Coriander powder: 2 teaspoons

    Garam masala: a pinch

    Salt

    Cilantro: 1 handful, chopped

    Heat the pan. When it is hot, add the oil. When the oil is hot, add jeera seeds. And mustards seeds if you want a South Indian tiwst. When they start spluttering add onion, saute for 2 minutes. Now add ginger garlic paste, saute for 3 minutes. Add bell pepper. If you like green peas, add now. After about 5 minutes, add the tomato and everything under masala. Stir, cook on medium flame for 5 minutes. Add frozen paneer cubes, mix well, close the lid and let it cook. In about 5-7 minutes it should be done. Stir in cilantro and switch off.

    Have with roti and dal. Can be spread on a roti and rolled up for a kaati roll.

    Variations:

    Love adding spinach or methi leaves to this.

  2. Photo

    Apr 4, 2011

    salad
    spinach
    corn
    favorite

    1 note

    This is my favorite salad and I can eat it all the time. Salad: Baby spinach: about one handful for each person. Sweet corn: 2 tsp per person. Dressing: Lemon juice: 1 tsp Red wine vinegar: 1 tsp Olive oil: 1 tsp Freshly ground salt Freshly ground pepper. Wash and spin the spinach until dry. Whisk the ingredients for the dressing together in a salad bowl. Add spinach and corn to the dressing, mix well. What makes it: The corn. I used corn that we bought fresh off a farm in upstate NY last summer and froze afterwards. It’s bright yellow, crunchy, sweet and really tasty. I cannot get the same taste with ears of corn from the super market. Use red wine vinegar if available. I use rainbow peppers. Variations: Slice a boiled egg and add to the salad. I like to zap the sliced egg in the microwave with salt, pepper and a drizzle of olive oil for about 15 seconds before adding.

    This is my favorite salad and I can eat it all the time.

    Salad:

    Baby spinach: about one handful for each person.

    Sweet corn: 2 tsp per person.

    Dressing:

    Lemon juice: 1 tsp

    Red wine vinegar: 1 tsp

    Olive oil: 1 tsp

    Freshly ground salt

    Freshly ground pepper.

    Wash and spin the spinach until dry. Whisk the ingredients for the dressing together in a salad bowl. Add spinach and corn to the dressing, mix well.

    What makes it:

    The corn. I used corn that we bought fresh off a farm in upstate NY last summer and froze afterwards. It’s bright yellow, crunchy, sweet and really tasty. I cannot get the same taste with ears of corn from the super market.

    Use red wine vinegar if available. I use rainbow peppers.

    Variations:

    Slice a boiled egg and add to the salad. I like to zap the sliced egg in the microwave with salt, pepper and a drizzle of olive oil for about 15 seconds before adding.