Chilli Honey Glazed Crunchy Paneer

 

Ingredients

 - Paneer (according to number of people; I used 1/3rd of a paneer block for two people)
- Half cup honey
- Crushed peanuts
- Corn chips
- Salt
- All purpose flour
- Red chilli powder
- Juice of half a fresh lime (to thin out the honey)
- Black salt
- Melted butter
- Chaat masala (or other flavored powder such as taco mix or barbeque mix)
- Salad leaves (to serve with)

Steps

1) Cut the paneer into big pieces
2) Coat with a little salt and dust with all purpose flour
3) Brush honey on to each piece and coat with crushed peanuts and corn chips
4) Spray the pieces with oil
5)  Put it in the oven (air fryer or oven bake 400F) until it looks golden brown
6) Take out and keep aside
7) Take the half cup of honey, mix red chilli powder, the lime juice, a little black salt, 1 tsp melted butter (for the shine) and 1 tbsp of chaat masala (or any other flavored powder mix such as taco mix or barbeque mix)
8) Arrange the paneer on a baking sheet and drizzle half the flavored honey over the paneer and put in the oven (not the air fryer) for a few minutes.
9) When the honey starts to bubble, take out, arrange on a serving dish with some salad leaves, drizzle the rest of the honey over it (for a shine) and sprinkle some red chilly powder

Ghee Roast Green Jackfruit and Paneer

 

This is a fully vegetarian variation of a dish commonly used for non vegetarian dish from Karnataka India. It includes no onions and no garlic but you can add those if you like

Ingredients

Quantities depend on the amount of jackfruit and paneer used. This recipe uses 1 cup of green jackfruit and one cup of paneer.

- 1 cup Green jackfruit
- 1 cup Paneer
- Half cup each two kinds of dried red chillies, Kashmiri and the regularly available one. Kashmiri adds color, regular adds heat and you can adjust the proportions according to taste.
- 1 tsp mustard seeds
- 1 tsp poppy seeds
- 1 tsp fenugreek (methi) seeds
- 1 tsp cummin (jeera) seeds
- 2 tsp coriander (dhania) seeds
- 1 tsp whole black peppercorn
- 1 tsp fennel seeds
- 2 tbsp ghee but the amount can be varied. You can mix vegetable oil also, for a healthier mix
- Curry leaves
- 1/2 cup tamarind water
- 1 pinch asafoetida (hing). This is a replacement for onions and garlic which we do not use here
- 1/2 tsp turmeric powder
- Coconut sugar or molasses (gur) or ordinary sugar. Enough to balance to tartness of the tamarind water
- Ground ginger, ground from a 1 inch pie

Steps

- The jackfruit should be boiled in water - till it turns soft - with a little turmeric and salt (to remove stickiness). Discard the water
- Soak both types of red chillies in warm water for some time. Grind them into a paste
- All the above (seven) seeds should be lightly dry roasted in a pan for the fragrance. Avoid burning. Then powder them together in a grinder
- Grind the ginger

- Heat one tbsp of ghee and put a tsp of cummin seeds in it and a few (not all) of the curry leaves.
- Saute the cooked jackfruit and the paneer with a little salt in the ghee for a while then keep aside.
- In the same pan add the rest of the ghee with a (little vegetable oil in my case) and put in the red chilli paste, the rest of the ground-together ingredients, the turmeric, sugar, and salt.
- Saute until you see the oil.
- Add the jackfruit. Mix them together thoroughly. They should be incorporated
- Add the turmeric water and add a little extra water for the whole thing to boil together.
- Make sure the jackfruit is properly soft. Then add the paneer.
- Allow it to boil till the whole thing is dry and properly sauteed together. Turn off the heat.
TIP: Taste it and if it is too tart add a little more sugar to balance

Serve the dish with drizzled ghee and the rest of the curry leaves.

Indonesian Paneer Satay with Peanut Sauce and Pickled Cucumber-Recipe

 

 

Get readymade Indonesian satay paste and marinate paneer with it. Let it rest for sometime.
Roll the paneer in mayonnaise and bread crumbs.
Spread it on a baking sheet and put it in a 425F oreheated oven for 10-12 mins. Or until the bread crumbs look brown and crunchy.
Serve with peanut sauce (recipe below) and sprinkle green onion.
Recipe for peanut sauce:
Peanut butter, soya sauce, little rice vinegar and red chilli paste. Mix it up, then serve. If it is too thick add a little water and thin it. You can add a little honey for sweetness.
Enjoy!

Oven Fried Gailan Stalk with Sauteed White Radish

 

Date: May 30, 2017  ·

Note: You can use pui saag danta

Peel and cut the stalks into one inch pieces
Rub some pickle masala,oil  and rice powder(btw any rub can be,used)
Preheat oven 400f.
Spread the mixture on a baking sheet and bake for about 12-15mins..  Or until it looks crunchy. Sprinkle little salt after its baked. Serve it with mustard mayonnaise. Arrange the sauteed radish along the side.

Yogurt and Saffron Paneer

 

Date: 12 Oct 2017

 

Note: You can replace Paneer with Tofu

 

- Soak a good pinch of saffron in half cup warm milk

- 2 cups cubed paneer

- 1 cup good,creamy yogurt mixed with 2 tbs sour cream.

- 1 medium sized onion chopped fine

- 3 cloves of garlic,one inch fresh ginger, 2 small elaichi, 2 cloves, small cinnamon stick,1 tsp cumin seed and 1tsp coriander seeds all ground together

to prepare

Heat oil or ghee

Fry the chopped onion translucent

Put in the ground ingredients and saute with th onions.

Put in the cubed paneer ,little salt and sugar for taste. When paneer is lightly

browned pour the yogurt and keep stirring until it thickens.

Once it thickens take it out from the heat, pour saffron milk, a little red chilli powder and mix it well with the paneer.

Garnish with cilantro and serve

Sauteed Hot Sweet and Spicy Shrimps on Pan Fried Bread

Ingredients: (for 5 - 6 people)

1 1/2 lbs shrimps, de-veined and with the tail on
1/2 cup red and green bell peppers, sliced
1/2 cup sliced red onions
1/2 cup chopped onions
About 1/3d cup cornmeal
1 tsp Madras Curry paste
1 tsp shrimp paste
2 tsp ginger garlic paste
1 1/2 tbsp ketchup
A little brown sugar
A little salt
1 tsp hot sauce
2 tsp garlic chilli paste
1 1/2 tbsp lemon juice (optional)
Green onions and cilantro for garnishing
Bread (5 dinner rolls, each cut into two pieces)
4 tbsp melted butter
2 tbsp cooking oil.

To prepare:

Marinate the shrimps in Madras Curry paste, shrimp paste, a little brown sugar (maybe 1 1/2 tsp - just "eyeball" it),  salt to taste. Note the other marinade ingredients contain salt so taste the marinade before adding salt. Mix these ingredients, add shrimp, drizzle a little cooking oil, and leave for about an hour.

Heat the (rest of the) cooking oil and the chopped onions and sautee until translucent (not brown). Add the ginger and garlic paste and the chilli garlic paste. Take out the shrimps from the marinade and coat with cornmeal and add to pan. Sautee it until it look cooked but do not overcook. Once it looks "cooked" (translucent) remove immediately from heat; do not overcook. Cover and keep aside.

In the same pan put a little butter and stir fry the bell peppers and the sliced onions and keep aside. Put some more butter in the same pan, use to pan fry the bread, then arrange the bread on a plate.

In a small saucepan, combine a little butter, hot sauce, and ketchup and lightly warm the mixture over the heat. Arrange the sauteed bell peppers and onions over the pan fried bread. Arrange the shrimps over these and finally drizzle the butter/hot-sauce/ketchup mixture over the shrimp. Garnish with green onions and cilantro. Sprinkle the lemon juice (optional).

Butter chicken

Butter Chicken

Chicken kabab with garden salad

 Ingredients:

 2 lbs boneless chicken thighs

Marinade ingredients:
1 cup buttermilk
1/2 cup yogurt
8 cloves of garlic, minced
4 tbsps lemon juice
2 tbsps tandoori mix (make sure the packet ingredients do not contain artificial colors)
1/2 cup unsalted melted butter (some will be used for the sauce, below)

Sauce ingredients:
1 cup creamy tomato soup
1 onion, chopped
1 tsp garlic paste
1 tsp ginger paste
1 tsp garam masala
1 cup of cream (or Half-and-Half)
Chopped cilantro for garnishing.
2 tbsp cooking oil.

 Preparation:

Marinate the chicken pieces in yogurt, buttermilk, lemon juice, and 3/4th of the melted butter, tandoori mix. Cover and refrigerate overnight.

- Heat oil in the pan.
- Sautee the onions with the ginger and garlic paste.

- Discard the marinade and add the chicken to the sauteed onions.
- Cover and allow to cook on low heat, until the liquid from the chicken dries up.
- Sprinkle some salt and pour in the soup.
- Cover once more and let it cook on low heat. When the chicken is done, turn off the heat and pour in the cream, mixing it properly.
- Pour the preparation in a serving bowl, drizzle the butter on top, and garnish with cilantro.

NOTE: If you want to make chicken kababs instead, then do not make a gravy. Pull out the chicken from the marinade and place on skewers and broil until it browns. Then take it out, brush it with butter, sprinkle some tandoori powder on it, and cover with squeezed lemon juice. Serve with garden salad as in the picture.

Chicken kabab broiling

Chicken marinade

Cooked butter chicken