Charmoula Paneer steak with mashed potatoes and veggies- recipe

Preparation time: 10-15min
Cooking time: 10-15min
Serving: 4-5

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Ingredients
• Paneer (cottage cheese) 800 grams
• Fresh mint leaves 1/2 cup
• Fresh coriander leaves 1/2 cup
• Parsley 1/2 cup
• Garlic 4 cloves
• Lemon juice 3 tablespoons
• Salt to taste
• Roasted cumin powder 1 tablespoon
• White pepper powder to taste
• Olive oil 1/4 cup
• Onion cut into 1 inch pieces and  layers separated 1 medium
• Refined flour (maida) 1 tablespoon
• Green capsicums cut into 1/2 inch pieces 2 teaspoons
• Red capsicum cut into 1/2 inch pieces • 1 teaspoonYellow capsicum cut into  1/2 inch pieces
• 1 mediumGarlic chopped 8-10 cloves
• Black pepper powder 1/4 teaspoon
• Red chilli powder or paprika powder 1/3 teaspoon

Method

Step 1
Grind together mint leaves, coriander leaves, parsley, garlic, one and half tablespoons lemon juice, salt, roasted cumin powder, white pepper powder and two tablespoons olive oil to a coarse paste. This is charmoula paste.

Step 2
Cut the paneer into three fourth inch thick slabs and further cut into round slices with a cutter. Place them on a plate and sprinkle salt and red chilli powder on both the sides. Spread the charmoula paste on both sides.

Step 3
Dab a little refined flour over them so that the charmoula paste adheres to the paneer steaks. Heat the grill, drizzle a teaspoon oil on it and place the paneer steaks. Close the grill and let it cook.

Step 4
Heat a non stick grill pan with one tablespoon oil. Add onion, green, red and yellow capsicums, garlic, salt, black pepper powder, paprika or red chilli powder and toss. Cook for a couple of minutes taking care that the vegetables do not become soft.

Step 5
To serve put a portion of the grilled vegetables on each serving plate and place a paneer steak over and serve immediately.

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Mashed potatoes
Preparation time: 20-25min
Cooking time: 30-40min
Serving: 4-5

Ingredients

• Garlic  10 cloves
• Corn kernels  1 tin
• Potatoes peeled and cut into 1/2 inch cubes 4-5 large
• Salt to taste
• Oil  1 tablespoon
• Butter  4 tablespoons
• Fresh cream  1/4 cup

Method

Step 1
Heat water in a deep non stick pan, add potatoes and salt and cook till the potatoes are completely done. Drain ½ the corn kernels.

Step 2
Heat 1 tbsp oil in a non stick grill pan, add garlic cloves and grill for a few minutes.Add the drained corn kernels to the same pan and spread. Sprinkle salt over them and grill till lightly burnt. Strain the potatoes in a colander.

Step 3
Put garlic cloves in a blender jar. Drain the remaining corn kernels and put into the blender jar and crush. Heat 2 tbsps butter in a non stick pan, add the potatoes and mash with a masher. Add the crushed garlic and corn and mix well.

Step 4

Add fresh cream and mix well. Adjust salt. Add the remaining butter and mix. Transfer the potatoes into a serving bowl. Sprinkle the grilled corn over them and serve immediately.

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Final Result

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Tip: serve with garlic bread

Happy eating & Happy reading!!!

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Brownie Batter Parfait- recipe

Ingredients

    • Prepared brownies in cut into cubes
Brownie Batter Whipped Cream
    • 1 pint heavy whipping cream
    • 1 cup dry brownie mix
Egg-free Brownie Batter
  • 2 1/2 cups dry brownie mix
  • 2 Tbsp vegetable oil
  • 3-4 Tbsp water

How to Make

Brownie Batter Whipped Cream
    1. In a large mixing bowl combine heavy cream and dry brownie mix. Using whisk attachment, beat cream for 2-3 minutes on medium high speed until whipped cream forms stiff peaks.
    2. Set aside.
step 1

step 1

step 2

step 2

Egg-Free Brownie Batter
    1. In a medium bowl combine dry brownie mix, oil and water. Stir until it is a smooth consistency. Adjust amount of water on the thickness of batter desired.
step 3

step 3

step 4

step 4

Assembling parfaits
  1. In a small jar or parfait dish, layer brownie batter, brownie pieces and whipped cream. Repeat process.
Assembling

Assembling

Notes

I used 2 tbsp of batter, 1/4 cup brownie pieces and 1/4 cup whipped cream and repeated this one time in an 8 oz jar. I yielded 6 desserts.

Happy eating & Happy reading!!!

8

Sinfully Yours- homemade chocolate recipe

INGREDIENTS

1/4 cup – cocoa powder

200g – Milk powder

1 cup – Sugar

1/2 cup – water

1/4 cup – Butter

1/2 tsp – vanilla essence

Nuts and Raisin

METHOD

  1. Make sugar syrup of 1 string consistency, remove from fire.
  2. Add butter to it and then add milk powder, cocoa powder and vanilla essence.
  3. Mix really well until everything blends and allow to cool.
  4. Grease hands slightly with butter.
  5. Pinch small portions of the chocolate and roll them into balls.
  6. Refrigerate for a while and serve them, garnished with nuts and raisins.
Homemade chocolates

Homemade chocolates

Recipe courtesy: 4th sense cooking

Happy eating & Happy reading!!!

Chocolate Peda- recipe

Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Ingredients
  • Khoya or mawa – 1 cup
  • Granulated sugar – ¼ cup
  • Unsweetened Cocoa powder – 2 tablespoons
  • Pistachios – few, chopped for garnishing
Instructions
  1. Cook khoya and sugar in a pan on medium heat with stirring continuously. Cook till all the moisture evaporates the it mixture starts to leaves the sides of the pan about 10 minutes.
  2. The mix in cocoa powder and cook for a minute.
  3. Remove it to a plate and let it cool to touch.
  4. Shape into peda and press lightly chopped pistachio in the center
Step 1

Step 1 & 2

Step 3 & 4

Step 3 & 4

Step 5 & 6

Step 5 & 6

Step 7 & 8

Step 7 & 8

step 9 & 10

step 9 & 10

Chocolate peda

Chocolate peda

Shelf life – Once cools completely, It can be kept at room temperature in air tight container up to 2 weeks. It can be kept for 3-4 weeks in refrigerator.

Happy eating & Happy reading!!!

Ginger and Lemon Grilled Chicken- recipe by Vikas Khanna

Ingredients

1 cup plain yogurt, whisked until smooth

1 table spoon cumin powder

1 table spoon garam masala

salt to taste

1 teaspoon chili powder

1 teaspoon Madras curry powder

Juice of 2 lemons

6 to 8 cloves of garlic,minced

1 two inch fresh ginger root, finally chopped

2 pounds boneless, skinless chicken breast

Method

1. In a large bowl mix the yogurt, cumin powder, garam masala, chili
powder, curry powder, ginger, salt, lemon juice and garlic. Add the chicken and toss it with the marinade.

2. Cover and refrigerate for about 2 to 3 hours.


3. Preheat grill pan or an indoor electric grill to high.


4. Place chicken on hot grill and cook for 5 or 6 minutes on each side,
until charred at edges and chicken meat is firm and cooked.

5. Serve Hot.

Lemon & Ginger grilled chicken

Lemon & Ginger grilled chicken

Happy eating & Happy reading!!!

Lemon Meringue Pie- recipe

photo-7

Ingredients

For the sweet shortcrust pastry
  • 225 g/8oz plain white flour

  • pinch salt

  • 110g/4oz cold unsalted butter, cubed

  • 2 tsp caster sugar

  • 1 medium free-range egg yolks

For the lemon curd
  • 100 g/3½oz caster sugar

  • 7 tbsp cornflour

  • 4 large lemons, zest and juice only

  • 6 free-range egg yolks

  • 100g/3½oz unsalted butter, melted

For the meringue
  • 6 medium free-range egg whites

  • 300 g/10½oz caster sugar

Preparation method

  1. Sift the flour and salt into a mixing bowl.
  2. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.
  3. Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.
  4. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.
  5. Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray.
  6. Roll out the pastry until it’s big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin – don’t trim at this stage.
  7. Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out – remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas2.
  8. Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.
  9. Bring 50 ml/2 fl oz water and the lemon zest to the boil in a small pan.
  10. Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.
  11. Beat in the egg yolks, lemon juice and butter. Return to the pan.
  12. Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly.
  13. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd.
  14. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.
  15. Serve warm or cold in slices.
Fluffy and creamy pie

Fluffy and creamy pie

Happy eating & Happy reading!!!

No-bake Orange Cheesecake- recipe

Ingredients

  • 15 digestive biscuits
  • 6 tbsp butter, melted
  • 400 g curd or cream cheese
  • grated zest 3 oranges, save the segments for the decoration
  • 200 g mascarpone cheese
  • 100 g caster sugar
  • 3 tbsp milk
  • 184 ml pot double cream

Method

  1. Crush the biscuits roughly. You can either do this by putting them in a plastic food bag and crushing them with a wooden spoon or you can crumble them with your fingers.
  2. Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23 cm cheesecake tin and, using your fingers or the back of a spoon to spread it evenly, press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.
  3. Put the curd or cream cheese, orange zest, mascarpone,sugar and milk into a bowl and mix it well with the wooden spoon.
  4. Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.
  5. Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).
No bake Orange Cheesecake

No bake Orange Cheesecake

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