Saturday, February 14, 2015
Sunday, February 8, 2015
Dry matar paneer is one of the easiest and ridiculously quickest dish to prepare. That is, if you use frozen peas and store-bought cheese. Except for the time, it takes to thaw the peas and the cheese, prep time is almost zero. Cooking time is just about ten minutes. If you already have bread in the refrigerator, in about 15 minutes you can have a tasty and filling meal.
Ingredients (Serves two)
Frozen green peas 5oz
Indian paneer (available in the freezer section of any Indian grocery store) 3oz
Olive oil one tablespoon
Cumin seeds 1 teaspoon
salt to taste
chili powder 1/4 teaspoon
turmeric 1/4 teaspoon
garam masala 1/4 teaspoon
1. Thaw peas and paneer to room temperature.
2. Crumble thawed and softened paneer into little pieces
3. Heat oil in a skillet and roast the cumins till they brown.
4. Add the peas, salt and the spices. Toss the mix thoroughly with a spatula that the peas are completely coated in spies. Cook till peas turn soft.
5. Add the crumbled paneer and blend into the peas with the spatula. Cook the peas and the paneer for an additional minute or two. Do not cook longer than that because paneer will overcook and turn chewy, unless you like your paneer chewy.
6. Remove from heat and transfer to a dish. Garnish with chopped fresh coriander and ginger. Serve with Indian roti or make a sandwich with wheat bread.
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Monday, February 2, 2015
Poha is a breakfast dish popular in the western state of Maharashtra, India. At its basic it is rice flakes cooked with little salt and green chilies. It can be enhanced with addition of vegetables such as green pepper, potatoes, onions and green peas. If you want your poha crunchy, you can add some peanuts. Whichever way you make it, it is a dish with calorie count and minimal preparation..
poha or aval (thick): 1 cup
green chilies : 3
gurry leaves: a sprig
shelled and skinned raw peanuts: as many as you prefer
mustard: 1 teaspoon
salt to taste; turmeric: 1/4 teaspoon; a pinch of powdered asafoetida
1. Soak poha in two cups of cold water for 30-45 minutes. Poha will absorb all the water and double in size.
2. Drain the soaked poha in a colander to remove any residual water.
3. Heat oil in a deep skillet. Add asafoetida and mustard. Let mustard pop. Add curry leaves and green chilies.
4. Add peanuts and roast till they turn gold brown.
5. Add poha, salt and turmeric. With a spatula turn over the mixture completely. Remove from heat when poha is cooked completely.
Serve hot with coconut chutney or pickle.
If you vegetables in your poha, cut them finely and add them along with green chilies. Cook till they become tender and then add the poha. Adjust the salt accordingly.
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