Monthly Archives: March 2017

Paneer Makhanwala

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Wonder how I am posting this recipe now? Simply because I thought I have already posted it. But my friend David from Tasmania asked for one, maybe pointing out indirectly to post a recipe of Paneer Makhanwala. So here’s is my take, kept it simple and easy to make.


Ingredients:

Paneer (cottage cheese) 300 grams, 2 tabspoon of oil, and 100 grams of butter. Cumin seeds 1 tsp, dry spices – turmeric 1 tsp, chilli powder 2 tsp, coriander cumin seeds powder 1 tsp. Chat masala 1/2 tsp. Tomato puree 200 ml, tomato ketchup 1 tabspoon. Milk 1 – 1/2 cups, Julienne of ginger 1 tsp. Salt to taste. Paste of cashewnuts 1 tabspoon. Cream and coriander leaves  for garnish.

Method:

Heat oil and half butter in a wok. Tamper it with cumin seeds. Add chopped onions and ginger. Saute it till it becomes translucent. Add the dry spices, tomato puree and ketchup. Stir well and add 1 /2 cup of water so that the masala does not burn. Now add the milk and cashewnuts paste. Season the curry with salt. And little coriander leaves chopped. Cover it and let the curry cook on low heat for 5/7mins. Just before serving add cubes of Paneer and dollop of butter. Garnish with cream, coriander leaves and ginger. Serve hot with malabar paratha and jeera rice.


N.

Panna Cotta

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Here is my take on Panna Cotta, an Italian dessert which I made using the milk Europaea gifted by the Olive Tree Trading and Food Bloggers Association India (FBAI). Normally cream is used along with the milk for making Panna Cotta. I haven’t used cream purely because of the richness if this milk. The Panna Cotta turned out to be soft, silky , wobbly and beautiful. I used the mulberries grown in my terrace garden. It gave an altogether a different taste and look.

Ingredients:

Europaea milk 7 cups, vanilla pods 2, vanilla sugar 2 tabspoon, gelatin 1 tabspoon. Strawberries with sauce for garnish and fresh mulberries.

Method:

Put the milk for boiling in a deep pan, slit open the vanilla pods and extract out the mushy vanilla seeds, add it to the milk. Add the sugar. Keep it aside to cool . In a small bowl add gelatin with  1/2cup of lukewarm water. Mix well and stir it in the mixture of milk and vanilla. Stir well and transfer it into small bowls or moulds. Can add strawberries to it. Allow it to cool completely and place it in the refrigerator to set for a couple of hours. To serve simply take it out of the moulds on the bed of strawberry sauce and some more strawberries or mulberries. Enjoy the wibbly wobbly fun desert.

N.

Pasta

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The FBAI and Olive Tree Trading had gifted me with a hamper of their Products – olive oil, Europaea milk and Quinoa. Asked us to try these products in the daily dishes we prepare. I have been using these products in salads, pastas and dessert I make for my family. I am really impressed by the quality of these products. The milk is so rich and pure that no cream was required when I made the Panna Cotta. Also the simple pasta which I made using olive oil took us to the Italian Nonna’s kitchen. I will be sharing the Panna Cottas recipe in my next post ,in this will share the pasta recipe.

Ingredients:

Spaghetti 1 pack, garlic 3/4 cloves finely chopped, 1 onion chopped. 1 capsicum chopped. Handful of basil. Olive oil 5/6 tabspoon. Parmesan cheese 1 cup grated. Whole wheat flour 1 tabspoon. Milk 3/4 cups. Salt and pepper as per the taste.


Method:

Boil water enough to soak the Spaghetti and cook it not fully. Leave it little uncooked / al dente. Drain and drizzle a few drops of olive oil. In a heavy bottom pan heat some olive oil and saute onions, capsicum and garlic for a few mins. Drizzle some wheat flour and stir fry till it becomes golden. Pour hot milk and let it boil into a beautiful white sauce. Add the Spaghetti and season with salt and pepper. Tear some basil and garnish. Just before serving drizzle some more olive oil and grated Parmesan cheese.

One can add meat, seafood or veggies of your choice to this pasta.


N.