Methi Paneer

Methi Paneer

A tasty side dish with Rotis / Rice

Serves: 2

You will need

2 teaspoon oil
1 teaspoon cumin seeds (jeera)
1 pinch hing (asafoetida)
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon jeera (cumin seeds) powder
1 bunch methi leaves (fenugreek leaves)
100 g paneer, cubed (or cut into desired shape and size)
1/2 teaspoon salt (or to taste)
1/4 teaspoon garam masala powder

Method

Wash and clean methi leaves. Drain out water completely and chop finely. Keep aside.

Dilute red chilli powder, turmeric powder, coriander powder and jeera powder in 1 tablespoon water.

In a pan, heat oil. Add cumin seeds and stir on a low heat for 1 - 2 minutes or until fragrant.

Add hing.

Add diluted spice powder and stir on a low heat for 2 - 3 minutes or until the raw smell disappears.

Add chopped methi leaves and stir for 2 - 3 minutes.

Add paneer and salt to taste. Do not add water while cooking. Mix all the ingredients well. Cover with a lid and cook on a low to medium heat for 8 - 10 minutes or until paneer softens / water dries up / methi leaves and spice powders well coated on paneer. Sprinkle garam masala powder.

Serve hot with Rotis / Rice.

Soy Granules Tikki

Soy Granules Tkki

A tasty, shallow fried snack !!!

Makes: 4 - 5
Serves: 2

You will need

1 cup (100 g) soy granules
2 tablespoon besan (gram flour / kadala maavu / chone pitti)
1 onion, chopped
1 tablespoon mint & coriander leaves, finely chopped or 6 curry leaves, chopped
1 green chilli, finely chopped
1/2 - inch piece ginger, finely chopped
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala powder
Salt to taste
4 teaspoons oil

Method

Cook soy granules as per the instructions shown on the packet. Squeeze out water.

Mix soy granules with besan, chopped onion, chopped mint and coriander leaves, / curry leaves, green chilli, chopped ginger, turmeric powder, garam masala powder and salt to taste (or 1/2 teaspoon) ( do not add water while mixing ). Make a soft mixture.

Divide this soy mixture into 4 - 5 equal portions. Make round balls and flatten into round shape tikki ( like patty ). Make thin tikki. So than it will cook very fast and crisp.

Heat 2 teaspoons oil in a frying pan. Arrange tikki and fry on a low to medium heat for 8 - 10 minutes or until golden color on each side. Sprinkle remaining oil when cooking the other side.

Serve hot with tomato sauce or mint chutney or tamarind chutney.

Aloo Ki Raita

Aloo Ki Raita

Serves: 3

You will need

200 ml thick curd, blend well
3 potatoes, cut into cubes and boil separately
2 teaspoon oil
1/2 teaspoon cumin seeds
1/2 teaspoon black pepper powder
1/2 teaspoon red chilli powder
1/2 teaspoon jeera (cumin seeds) powder
1/2 teaspoon coriander powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon chaat masala powder
2 teaspoon chopped coriander leaves

Method

Dilute pepper powder, red chilli powder, jeera powder and coriander powder in 1 tablespoon water and keep aside.

In a pan, heat oil. Add cumin seeds and stir on a low heat for 1 minute or until fragrant.

Add diluted spice powder and stir well for 2 minutes.

Add boiled potatoes and salt to taste. Mix all the ingredients well and stir continuously for 3 - 4 minutes or until the spice powders well coated on potatoes. Switch off the heat and keep aside to cool for fifteen minutes.

Add blended curd and stir gently.

Sprinkle chaat masala powder and chopped coriander leaves. Serve as a side dish Rice / Rotis.

Bhapa Doi

Bhapa Doi

A very popular Bengali steamed sweet, made with Milkmaid condensed milk and thick curd.

Serves: 3

You will need

180 ml milkmaid sweetened condensed milk
200 ml curd (net weight of drained and thick curd - 150 g)
1/4 teaspoon cardamom powder
2 teaspoon dry fruits (optional)

Method

Tie curd in a muslin cloth. Hang for 1 hour to remove excess water (see the photos).

Once the water drains off, remove the contents from the muslin cloth ( approximately 150 g thick curd ) and mix with milkmaid condensed milk and cardamom powder.

Pour milkmaid - curd mixture into a flat bowl and cover this with aluminum foil or grease proof paper.

Steam in pressure cooker ( without weight ) or steamer for 30 - 35 minutes on a medium heat.

Remove aluminum foil and keep aside to cool for 1 hour. Serve chilled. Sprinkle dry fruits (cashew nuts / raisins / almonds .... optional).