Thursday, December 30, 2010

Paneer and cashew Kheema

My last post for the year. I can't believe that one year has just flown by. I am posting this recipe in a hurry as I am scheduled to travel in two hours time. Hence, please excuse me for the photograph. It was the best I could do.

This curry has become my favourite paneer dish. It is a beautiful amalgamation of flavours and textures. The infusion of poppy seeds lends the curry the characterstic sweet flavour and the body.

Paneer and cashew Kheema recipe:
Preparation time- 20 mins
Cooking time: 20 mins
Serves- 4


Paneer- 200gms, grated
Cashew- 20-25, chopped and toasted
Onion- 2 large, blanched and pureed
Tomatoes- 3, blanched and pureed
Ginger- garlic paste, 1tbsp
Jeera- 1/2tbsp
Haldi- 1/4tsp
Red chilli powder- 1/2tsp
Dhania or coriander seed powder- 1tsp
Poppy seeds- 1tbsp, roasted and powdered
Salt- to taste
Sugar- 1/2tsp
Make a powder of- 3 cloves, 1" piece of cinnamon, and 2 cardamom
Bay leaf- 1
Oil/ ghee- 2 tbsp
Kasuri methi- 1/2tbsp
Coriander leaves to garnish

  • Heat oil in a pan and add the jeera and bay leaf.
  • Once it pops add the cloves, cinnamon and cardamom powder and saute for a min.
  • Add the powdered poppy seeds and stir.
  • Add the onion puree and fry for a min.
  • Add the ginger- garlic paste and fry for a min more
  • Stir in the tomato puree and fry for two mins
  • Add the turmeric, chilli powder, sugar, coriander seed powder and fry for 3-4 mins
  • Add the kasuri methi and saute for a min
  • Add the grated paneer and mix thoroughly.
  • Stir in the salt and toasted cashew and bring the mixture to a boil.
  • Garnish with coriander leaves and serve hot with rotis.
Wishing all the viewers of this blog a very HAPPY NEW YEAR!!!

Tuesday, December 21, 2010

It's raining awards again!!!

The past  10 days have been extremely hectic and for me.The weird thing is that, I just can't remember how soon the past week has flown by. That was because my baby sis was with me and I was kinda back to my premarital days. We were having these endless conversations and roaring laughters. There were a 100 games of uno and of course there were a couple of cat fights as well. Guess somethings never change. Thank God for that!!! Amidst all these girlish activities, I never realized how the week sped by and all of a sudden it was time for my sis to leave. Our eyes were filled with unbid tears. The strange thing was even my little one seemed to know that she was leaving and even she began to cry. Departure is indeed a sweet sorrow. 

After all this, it flashed to me that that I have not accepted the versatile blogger award and the Sunshine award that was conferred to me by indian spice magic and Sayali of spicemantra respectively. Thank you for the awards guys. I'm deeply humbled and honored. More than these awards it is the thought behind them that is so touching. Thank you once again.

I know that as per the rules I should be sharing these awards with 10 blogger friends. But I feel that each of my fellow blogger is versatile in their own way and without the versatality, it is not possible to share such amazing recipes. Therefore, I'm sharing these two awards with all my blogger friends. Kudos and thank you to all of you for being such great inspiration. Especially to me.

Wednesday, December 15, 2010

Mushroom and Paneer pulao

I was never a big fan of mushrooms. I would'nt touch mushrooms unless it was camouflaged in something like in a pizza. But all of that changed when my mom made this Pulao on Sunday. It tasted divine just out of this world. I asked her for the recipe and decided to post this for the Tue book marked event. So here goes the recipe.

Mushroom Paneer Pulao Recipe:
Preparation time: 20mins
Cooking time: 15mins
Serves- 4


Button mushrooms, quartered-10-12
Basmati rice- 2cups, soaked
Onion- 1 med, thinly sliced
Ginger-Garlic paste- 2tsp
Turmeric powder-1/2 tsp
Coriander seed powder- 2 tsp
Red chilli powder-1/2 tsp
Dried fenugreek leaves (kasoori methi)-2 tsp
Salt-to taste
Cottage cheese (paneer)- 1 cup, cubed
Fresh coriander sprig- A few

  • Soak the oyster mushrooms in half a cup of water. 
  • Drain the oyster mushrooms and chop. Reserve the water in which they were soaked.
  • Heat two tablespoons oil in a non stick pan. Add the onion and garlic and sauté for two minutes. 
  • Add both the mushrooms and sauté till lightly coloured. 
  • Add the turmeric powder, crushed coriander seeds, red chilli powder, kasuri methi and salt and mix. 
  • Add rice, one and half cups of water and the water in which the mushrooms were soaked. 
  • Reduce heat to medium, cover the pan and cook till the rice is done.
  • Heat the remaining oil in another non stick pan. Add the paneer cubes and sauté till lightly golden. 
  • Drain and set aside. Garnish the rice with the fried paneer and coriander leaves and serve hot.   
This recipe is my contribution to Aipi and Priya's Tues day bookmarked event

Friday, December 10, 2010

Aloo Anardana paratha

I'm back after a long hiatus. And I can't tell you all how good it  feels to post something after this long. I've been wanting to post this recipe since the day I came to know about the cooking with Anardana seeds event on Priya's blog.But then I could not post this recipe because of my hectic travel schedule. It was by sheer accident that I noticed that the last date for the event was today and I just hurried to make the post. 

This paratha is a family favourite. The addition of anardana powder lends a tart and pungent flavour to the traditional aloo paratha. Try this and I'm sure you'll not be disappointed.

Aloo Anardana paratha recipe:
Preparation time: 20mins
Cooking time:20 mins
Makes- 8 parathas

For the outer covering:
Wheat flour- 2 cups+ 3tbsp to dust
Salt- 1/2tspn
Water to knead the dough
Oil- 2tsp
For the Stuffing:
Potatoes: 2med, boiled, peeled and mashed
Anardana or pomegranate seeds- 1tbsp
Roasted Jeera powder- 2tsp
Onion chopped- 1/2med
Fresh coriander leaves-2tbsp
Kalonji- 1/2tsp
Salt- to taste
Green chilli- 1, finely chopped
Red chilli powder- 1/2tsp
Ghee to shallow fry

For the covering:
  • In a large bowl, mix the wheat flour and salt. Rub the oil into the flour and mix thoroughly.
  • Gradually add water and knead the flour mixture into a soft pliable dough. Cover and keep aside for 10-15mins
For the filling:
  • In large bowl mix all the ingredients for the filling and mix well.
  • Divide the mixture into 8 equal portions and keep aside.
To proceed:
  • Divide the dough into eight equal portions. Take one portion of the dough and using the wheat flour to dust, roll out the dough into a circle of 3"- 4" in diameter.
  • Place a portion of the filling in the center of the dough and gather the edges and cover the filling.
  • Roll the dough again into a circle of 8" to 10" in diameter and cook the paratha on a tawa or a girdle on both sides using a little ghee till pink spot appears on both sides.
  • Repeat for remaining dough and stuffing.
  • Serve hot with curds or accompaniment of your choice.
This recipe is my contribution to CWS- Anardana event which was started by Priya and which is now hosted by Jayashree Ravi

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