cod fish recipes: October 2009

Vegetable Pulav

Ingredients

Basmati rice - 1cup

Ghee -1tbsp

Cinnamon -2piece

Cardmom -2

Cloves -2

Green Peas - 3tbsp

Carrot - 1/2 of a carrot chopped

Beans - 5 ,chopped

Onion - 1,chopped

Tomato - 1,chopped

Cauliflower - 5 florets

Broccoli - 5 florets

Potato - 1

Green chillies -2

Ginger-garlic Paste -1tbsp

Garam masala powder - 1/2tsp

Coriander powder - 1/2tsp

Coriander leaves - 2tbsp

Mint leaves - 2tbsp

Salt to taste

Method:

Soak the rice in cold water for 30 minutes.Drain it and keep it aside.In a pan heat 1/2tbsp ghee and add the whole garam masala.Add rice to this and saute it for few minutes.add 2cups of hot water ,salt and cook the rice.

Another pan add the remaining ghee , ginger-garlic paste and green chillies.Saute it for a minute.Add onion,carrot,potato,green peas,beans,cauliflower,broccoli,tomato respectively.Mix well and cook it on low flame.Add the spice powders ,coriander leaves,mint leaves and mix well.Put the cooked rice to this.Mix everything well.Serve hot with raita or any other curry.

Making Homemade Cat Food : Learn the Ingredients for Liver Cookie Cat Treats

This video shows the ingredients needed to make a different version of the cat cookies recipes previously posted here, this cat cookies recipes is made with liver, dry milk, meat based children food and even some honey!

Enjoy!

Ten-Minute Chilaquiles

Ten-Minute ChilaquilesA quick and easy light lunch or snack. If you add ground beef, you've got a complete meal.

Milk Peda

Ingredients:

Milk Powder - 1cup

Milk - 1cup

Homemade fresh paneer -1cup

Sugar -1/2cup

Butter -3tbsp

Cardmom Powder -1/4tsp

Pistachios (sliced) - 2tbsp

Method:

Heat butter in a pan .Add milk ,milk powder and paneer.Mix it well.Cook this mixture on medium heat.

Stir it continuously till the mixture starts leaving the side.The mixture looks like a soft dough when it is ready.

This should take 15 minutes.Transfer the mixture to a bowl and let it cool for some time.Add sugar and cardmom powder to this mixture when it is lukewarm.Knead it for a minute.Make small balls out of it and

lightly press it down.Garnish with Pistachio slices.You can keep it in fridge for about a month.

Tip:

If the Mixture is sticky put it in fridge for 10 minutes.

Quick and easy homemade spring roll wrappers

I haven't come across anyone who does not like Chinese spring rolls.Spring roll wrappers have different names:chun gen pe 春捲皮 (the commonly known name, translated as 'spring roll skin')Ruen bing pe 潤餅皮 (as in Taiwan and some part of Northern China)egg roll wrapper (as in America/Canada)Popiah (in Malaysia or Singapore, translated as 'thin skin' in Hokkien)Lumpia (a Malay word used in Malaysia or

Microwave Masala Peanuts

Ingredients:

Raw peanuts - 1cup

Gram flour - 1cup

Kashmiri chilli powder - 1tbsp

Turmeric powder - 1/4tsp

Asafetida - a pinch

Curry leaves - few

Garlic paste -1tbsp

Olive oil - 3tbsp

Water - 1/4 cup

Salt to taste

Method:

In a microwave safe bowl add the ingredients except oil and water.Mix well.Add oil to this and mix well all the ingredients.Slowly add water little by little and give a mix,to coat the peanuts well.

Place the plate in the Microwave and heat for 2 minutes.Take out and stir the peanuts using a fork and place back in microwave and heat for 1 minute.Repeat the process till the peanuts are done.

The time in the microwave will depend on the wattage of the microwave.It took me 5 minutes.

It may still seem soft when you taste it while hot,but when you cool this it gets crunchy.

For increasing the crispness i roast the masala peanuts in a pan for 2 minutes.

Fruit & Nut Chocolate Squares

Ingredients:

Milk Chocolate - 350g
Condensed milk - 1tin
Butter - 100g
Apricots (chopped) - 1/4cup
Figs(chopped) - 1/2cup
Cashews(chopped) -1/4cup
Sulthana(yellow dried grapes) -1/4cup
Maria biscuits(crushed) - 40 nos

Method:

Boil some water in a pot .Put a glass dish on top of the pot and add the butter .When it starts to melt add the chocolate pieces and melt it well.Remove it from the heat and add the condensed milk to the melted chocolate and mix well.Add the dry fruits and nuts and mix well.Add the crushed biscuits and coat well with the chocolate mixture.Take a square shaped plate and put a butter paper in that .Pour the mixture and spread it evenly.Refrigerate it for 3 hours.

Remove the butter paper and cut into squares.

AWARD

I received this wonderful award from My buddies Rohini and Raje.Thank you so much dears for your encouragement.

I would like to pass this award to the following friends

Priya
Soma
Sushma
Babli

Southern Taiwanese stewed pork rice 滷肉飯

Stewed pork with rice (lu rou fun 滷肉飯) is very popular anywhere in Taiwan from the market street food stalls to restaurants. Taiwanese stewed pork (滷肉 read as 'lu rou' in Mandarin or 'lor bak' in Hokkien) can be minced pork or pork cubes depending on which area of Taiwan you have this. In the north lu rou is always with minced pork while in the south cubes of pork is preferred.This stewed pork

Mutter (Matar) Paneer Recipe (Peas & Indian Cheese Recipe)

This paneer recipe needs no introduction. It is a very popular north indian recipe made with peas (mutter/mattar) and indian Cottage Cheese (Paneer) into a rich creamy gravy.

This is among my 3 most favorite paneer recipes. The other 2 being Palak Paneer recipe and Paneer Butter Masala recipe. If this is not your favorite yet then try this recipe and it will become one.

Ingredients for Mutter Paneer Recipe:

Paneer – 250gms

Mutter (Peas) – 1 1/4 cup

Green chilly – 2 no

Onion – 1 (medium)

Tomato – 2 (medium)

Ghee – 2 tbsp

Butter – 1 tbsp

Oil – 1 tbsp

Jeera (cumin) – 1tsp

Chilly powder – 1tsp

Poppy seeds (Khas Khas) – 1 tbsp

Garam Masala powder – 2 tsp

Ginger Garlic paste – 1 tbsp

Cashew nuts – 5 no

Kasuri methi (fenugreek leaves) – 1 tsp

Sugar – 1 tsp

Turmeric powder – 1/4 tsp

Food color (a pinch)

Salt to taste

Coriander leaves for garnish

Cooking Method for Mutter Paneer Recipe:

Take oil in a pan. Add onion and fry lightly.
Then put green chilly, ginger garlic paste, jeera, poppy seeds, kasuri methi, cashew and fry till you get aroma of poppy seeds.
Remove the pan from heat and add 1/2 cup of water and set aside for 30 minutes. Now grind the contents in to a paste.
Blanch the tomatoes in hot water, remove the skin and make puree out of it .
Cut the paneer into cubes and roast them with little ghee in a pan. When the paneer cubes turn light golden brown remove them from heat and set them aside in little warm water so that they stay soft and tender.
In the same pan in which you fried the paneer, add the paste from step 3 and sauté for 3 minutes.
Then add tomato puree, mix well and cook for 3 more minutes.
Now put chilly powder, turmeric powder, garam masala powder, food color and butter. Mix the contents well.
At this stage add mutter. If you are using fresh mutter from the shell, boil them for a few minutes in water and then add them. If you are using frozen mutter, you can add them without cooking. Cook the contents till the oil begins to separate.
Then add 1 cup of water, sugar, salt and bring it to boil.
Now add paneer and cook for five more minutes and the recipe is done

Garnish with coriander leaves and serve hot with paratha, naan, chapati, poori and any other kind of indian bread. You can also serve it as a gravy item for jeera rice and ghee rice.

The basic - how to make crispy fried shallot

I use a lot of crispy shallot both in Chinese and S E Asian cooking.These are some of the dishes I add fried shallots:- sprinkling on any Chinese.Thai/Vietnamese noodle soups or Malay noodle soups like laksa or ayam soto etc..- Chinese mix and stir noodles (kon low mein 干撈麵)- cooked Chinese green (yaw choi 油菜) like choi sum or pak choi with oyster sauce and sprinkling of fried shallot and fried

Insane(Sand)wiches!!!

sandwiches

It’s a cell phone…no wait…it is a toy phone… no no wait….it is a SANDWICH !!! Yes you read it right. It is a sandwich in the form of a cell phone. Who says a sandwich should merely be two slices of bread separated by some cheese and meat or veggies. It can be a work of art.

I found these photos on a website completely and solely dedicated to showcasing world’s craziest sandwich constructions. Check out the website for more bizarre sandwiches which is rightly called insanewiches.com
Images courtesy insanewiches.com

Kadai Paneer

Ingredients

Paneer - 15 cubes

Red bellpepper(medium) - 1,cut into squares

Green or yellow bellpepper(medium) -1,cut into squares

Onion -1,cut into squares

tomatoes (pureed) -2

Ginger-garlic paste -1tbsp

greenchilli -2

Cumin Powder -1/2tsp

Coriander powder -1tsp

Turmeric powder -1/4tsp

Red chilli powder -1/2tsp

Kasoori methi powder - 1/2tsp

Asafetida - apinch

Oil -2tbsp

Salt to taste

Coriander leaves - 2tbsp

Method:

Heat oil in a pan and add the paneer cubes.Shallow fry them and keep it aside.

In the same pan add the bell peppers and onion.Saute well timm it become tender.keep it aside.

In a kadai add oil and asafetida, tomato puree,green chilly,coriander powder,cumin powder,turmeric,chilli powder, kasoori methi and salt.Saute well for 3 to 4 minutes in low heat.Add the bell peppers and paneer.Mix well and switch off the stove.Garnish with coriander leaves.Serve hot with any breads.

Muringayka -Ulli Theeyal/Drumstick -Shallot Theeyal

Ingredients:

Muringayka(Drumstick) - 2 cut into small finger length pieces
Shallot - 15,cut into small pieces.
Tamarind - small lemon sized
Turmeric Powder - 1/4tsp
Mustard seeds - 1/2tsp
Curry leaves -a few
salt to taste
Coconut oil

For the masala

Grated coconut -1cup
shallot - 3
Fenugreek Powder - 1/4tbsp
Red chilli Powder - 1/2tbsp
Coriander Powder - 1tbsp

Method:

Soak tamarind in 1/2 cup of water and take the extract from it.Heat oil in a small pan and add the coconut and pepper corns,Saute well it it become golden colour.Add chilli powder and coriander powder.Mix well.at this stage add the fenugreek powder to this.cool off and make a smooth paste .keep it aside.
Another pan add some oil and splutter the mustard seeds and curry leaves.Add the chopped onion and saute well.Add the drumstick,Turmeric Powder ,salt and tamarind paste and some water and boil them.Add the masala paste and boil for 5 minutes.Add the sugar and switch of the stove.Serve with rice.

Gajar halwa Recipe (Carrot halva)

Gajar ka halwa (Carrot pudding) recipe is a delicious Indian dessert recipe made with grated carrot, milk, khoya and loaded with nuts and dried fruits. It is one of the most popular recipes in most Indian wedding ceremonies and family occasions served as dessert with scoops of vanilla ice cream. This recipe also forms an integral part of many Indian festivals.

Ingredients for Gajar halwa Recipe:

Carrot - 1 kg

Milk - 1 1/2 cup

Khoya or mawa (Use Ricotta cheese to make Khoya. See below.) - 1/2 cup

Sugar - 1 1/2 cup (as per taste)

Ghee - 1/2 cup

Cardamom - 35 no

Arrowroot powder – 2 tbsp

Cashew nut - 1/2 cup

Raisin - 1/2 cup

Food color as required

Preparation:

Grate the carrot and set aside.

Peel the skin of 25 cardamoms. Take the peeled cardamom with the unpeeled ones in a blender. Add 2 tsp of sugar to the the blender and made powder.

Cooking Tip: Home made Khoya/Mawa from Ricotta cheese
In a heavy bottom pan cook the ricotta cheese on medium heat. Stir frequently until all the liquid evaporates. Now you are left with crumbled Khoya or Mawa which you can use for this recipe.

Cooking Method for Gajar halwa Recipe

Take a non stick pan or kadai. Put grated carrot and fry for around 8 minutes on low heat.
Then add milk and cook on medium heat till it is fully absorbed while stirring frequently.
Add khoya (Ricotta cheese) and cook till the khoya blends fully into the carrot. This usually takes about 15 minutes.
Now add sugar and mix well until the sugar melts.
Add ghee and mix well and cook for another 5 minutes.
Add the arrowroot powder and mix well. As you mix you will observe that the contents are now become a little sticky which is when you know the recipe is almost ready.
Meanwhile in another pan fry the cashew nuts and raisin for a couple of minutes in a little ghee and add it to the carrot mixture.
At this stage add the cardamom & sugar powder and mix well.

Vermicelli Vada

Ingredients:

Vermicelli - 1cup

Ginger(chopped) - 1tbsp

Greenchillies -3

Onion (chopped)-1,big

Egg - 1

All purpose flour - 3 to 5tbsp

Coconut milk powder - 25g

Coriander leaves - 3tbsp

Garam masala powder - 1/2tsp

Salt to taste

Oil for deep frying

Method:

Boil some water and cook the vermicilli.Drain it and allow to cool.Take the vermicelli in a bowl and add ginger,greenchillies,onion and 1 egg.Mix well.Then add coconut milk powder,chopped coriander leaves and garam masala and salt.To this add the required flour and mix well.you can add more flour if the dough is very loose.Make small balls out of it and press in your palm to flatten it and and deep fry in oil.Serve hot.(don't need any dippings :)))

AWARDS from BABLI

Thanku babli dear for these wonderful awards:)

I would like to pass these awards to the following blogger friends

Sarah of Vazhayila

Tina of Kaipunyam

Faiza ali of Faiza ali's kitchen

Vidya Rao of The tastes of south india

Ayam Kalasan with spicy yellow rice

Ayam Kalasan is Javanese spicy fried chicken. The chicken is cooked twice; i.e. first simmer in liquid then deep fry or shallow fry. The boiling liquid is rather unusual using the clear juice inside the coconut not coconut milk. I change the second cooking stage by grilling rather than deep frying, which is easier, healtier and less messy. The result is equally good, chicken is tender and full of

Palak Paneer

Ingredients:

Paneer - 10-15 cubes
Palak/Spinach chopped - 2cup
Milk - 1/2 cup
Ghee - 1/2tbsp
Ginger -Garlic paste - 1tbsp
cumin Powder -1/tsp
Tomato (pureed) -2
Onion - 1big,crushed
Garam masala - 1tsp
Red chilli powder -1/2tsp
Turmeric Powder -1/4tsp
Coriander Powder -1tsp
Fresh cream - 2tbsp(optional)

Method:

In a pan add the chopped spinach and some water.Cook the spinach for 2-3 minutes.Switch off the stove and cool them.After that Blend the cooked spinach and keep it aside.
Another pan heat ghee and shallow fry the paneer cubes.keep it aside.
Heat 1tbsp oil in a pan and add the crushed onions.let it cook for 5 minutes.Add ginger-garlic paste and saute well.Add Pureed Tomatoes, cover and cook till the oil seperates from the mixture.Keep stirring frequently.
Add the Spinach paste and saute well.Add the masala powders and mix well and cook it for 5 minutes.Add the required milk and paneer cubes.Mix well.Pour the cream and mix gently and serve hot with any breads.

Pumpkin Curry

This is my Mother in law's special Recipe.I love her vegeterian dishes,Especially Kappa Puzhukku with Kantharimulaku chammanthi..hmm ..yummy..that's my favorite.

Ingredients:

Pumpkin(cut into small pieces) - 2 cups
Turmeric Powder - 1/4 tsp
Green chillies - 3
Salt - to taste
Tamarind paste - 3tbsp

For the Masala

Coconut - 1/2 cup
Shallots - 4
Red chilly Powder - 1/2 tsp
Coriander powder - 1tbsp
Fenugreek seeds - 5
Curry leaves - few

For Seasoning

Shallots - 2
Coconut oil - 1tbsp
Dried red chillies - 3
Curry leaves - few

Method:

In a pressure cooker Add Pumpkin,green chillies ,turmeric powder,salt and some water.Cook well.
In a pan heat oil and add coconut,Fenugreek,Shallots and curry leaves.Saute well till the cocnut become golden brown colour.Switch off the stove and immediately add
Chilly powder and Coriander powder,Mix well.Allow them to cool.Make a smooth paste in grinder.Open the cooker,mash the pumpkin and add the masala , tamarind paste and some water.Boil them for 5 to 8 minutes.Switch off the stove.In a small pan heat oil and splutter the mustard seeds.Put the shallots and dried red chillies ,saute well till the shallot become golden colour.Pour this over the curry and garnish with some curry leaves .Serve hot with rice :)

Spicy Hyderabadi Chicken 65 Recipe

Chicken 65 is a very popular Hyderabadi deep fried chicken recipe. Like most of us I too am not sure how this recipe got its name primarily because there are so many stories to it.

One story claims that a hotelier prepared the Chicken 65 recipe with1 kilo of chicken using 65 chilies. Another attributes the number 65 to the year when the recipe was introduced and yet another attributes 65 to the age of chicken in days. What ever the story, there is no denying that this recipe is hot and spicy delicious. So without further ado lets get started.

Ingredients for Chicken 65 Recipe:

Boneless chicken – 1/2 kg

Egg – 1 no

Ginger-Garlic paste – 1 tbsp

Red chilly powder – 1 tsp

Red food color – 2 pinch

Corn flour – 2 tbsp

Green chilly – 8 no (split)

Curry leaves – 10 no

Ginger finely chopped –1 tbsp

Curd/Yogurt – 1 1/2 cup

Ajinomoto – 1 pinch

Black Pepper powder – 1/2 tsp

Coriander leaves for garnish

Oil for deep frying

Salt to taste

Hyderabadi Chicken 65 Recipe

Cooking Method for Chicken 65 Recipe:

Take a bowl. Add ginger garlic paste, food color, salt, chilly powder, corn-flour, egg, chicken and mix well. Set aside this marinate for half an hour.
Take a heavy bottom deep frying pan with sufficient oil.
When oil is hot, fry the chicken pieces in batches and set aside.
Take another nonstick pan. Put 2 tbsp oil, add finely chopped ginger and fry for 2 min.
Put green chilies and sauté for another 2 minutes. Then put curry leaves and fry till curry leaves turn crispy.
Add yogurt and cook for a couple of more minutes. When the curd starts to bubble, add salt, ajinomoto , food color and then add the fried chicken. Now increase the heat and mix well.
Once you see that the chicken has absorbed 3/4th of the curd, add pepper and mix well.
Continue tossing the chicken slowly without breaking them into smaller pieces. I would recommend using a wooden spatula. Toss the chicken until all the curd is absorbed and you are left with almost dry chicken pieces.
Garnish with coriander leaves and serve hot.

Carrot Halwa - Happy Diwali to all!!!

First of all 'HAPPY DIWALI' to everybody.Diwali is a special day for all of us.But this year's Diwali is special one for me because, its my Hubby's Birthday!!! I love him more than anything in this world.

He likes carrot halwa a lot. So i made this especially for him.

Ingredients:

Grated Carrot - 5 cups

Condensed Milk - 1/2 tin

Milk - 1cup

Cardmom Powder - 1/2tsp

Ghee - 2tbsp

Cashews and Dry grapes -1tsp each

Method:

In a thick bottomed pan add the grated carrot and milk.Boil till thick,stirring occasionally.Once it starts thickening pour the condensed milk over this.Mix it and cook well till it become almost dry.Add 1tbsp of ghee and cardmom to this and mix well.Heat 1tbsp ghee in a small pan and fry the cashews and dry grapes.Garnish the halwa with this.Enjoy the delicious dessert!!!

I wish you and yours a very happy Diwali!!!

Gobhi Paratha

Ingredients:

For dough

Wheat flour - 1 cup

Required water

Salt to taste

For filling

Cauliflower (shredded) - 2 cups

Green chillies(cut into small pieces) - 3

Fennel seeds - 1/2 tsp

Coriander leaves(chopped) -1/4cup

Salt to taste

Oil to spread

Method:

Make the chapati dough.Knead the dough for few minutes.Dough should be soft.Cover it and keep it aside for 15 minutes.

Mix together shredded cauliflower,greenchillies.fennel seeds,coriander leaves and salt.keep it aside for 2 minutes.Then squeeze the water as much as possible.

Make medium balls from the dough.Roll into 3inch diameter.Put the filling in the center.Close it like dumplings and keep it aside for 3 minutes.For step by step instructions click here

Heat a pan on medium high.Roll the Parathas(keep the sealed side on top.To make it easier to roll the balls, first roll them in dry wheat flour.Place it over the the pan.After paratha starts changing the colour flip the paratha over and spread the oil, and slightly press with the spatula.

Make sure the paratha is golden brown colour on both sides.Serve hot with curd and pickle.

Awards..

My friend Priya of Priyas Recipes have passed this award to me..Thanks alot dear for remembering me.

Another blogger friend Sanghi of Sanghi's Food delights have passed this awrad.Thanks a ton Saghi.

I would like to share these awards with the following friends.

Pria of House of spice

Vrinda of Sankeerthanam

Sangeetha of Kothiyavunu.com

Nostalgia of Collaborative curry

Raje of Veggie Haven

Assam babi (Tamarind pork)

Assam babi is Chinese-Malay fusion, speciality of Nyonya cooking. The pork has a lovely tangy taste of tamarind combined with spice mix and fermented yellow beans is quite tasty with plain rice, comfort food for the cooler weather. This braised pork is similar to this Burmese pork curry or a Chinesey rendang.This recipe is enough for 3 people or over 4 - 5 people as part of meal with other

Butter Chicken

Ingredients:

For Marination:

Boneless Chicken(cut into cubes) -1 1/2 cup
Lime Juice - 1tsp
Yogurt - 3tbsp
Ginger-garlic paste - 1tbsp
Kashmiri Chilli powder - 2tsp
Cumin Powder - 1/2tsp
Garam masala - 1tsp
Salt - to taste

For the Gravy

Tomato -2 medium(pureed)
Garam masala - a pinch
Kasoori methi Powder - 1/2tsp
Butter- 1tbsp
Water - 1/4cup
whipping cream - 1/4cup
Kashmiri chilli powder - 1/4tbsp

Oil - 2tbsp

Method:

First marinate the chicken with the above ingredients and keep it in the refrigerator or atleast a couple of hours. After that heat oil in a pan and cook the chicken with the marinade.Cover it and cook it on low flame
till the chicken is done.

In another pan add oil and saute the tomato puree for 2 minutes .Then add the butter , chilli powder and garam masala.Mix well.Add kasoori methi powder and water.Boil it for 2minutes.Finally pour the cream and mix it.Add the chicken and mix well.Serve with any indian bread.

Aval Vilayichathu

Aval/poha/rice flakes with Jaggiri and coconut is an easy and tasty snack. Serve this with Banana.

Ingredients:

Aval( Rice flakes) - 300g

Jaggiri - 250g

Grated coconut - 1cup

Cardmom Powder - 1/2tsp

Method:

First make Jaggiri cyrup.Pour 1/2 cup of water in a pan ,add the jaggiri pieces and melt it.

In a bowl add the aval and sprinke some water and mix them.(by doing this the aval become soft)

Add Coconut to the jaggiri cyrup.Mix well.Then add the aval and cardmom powder also.Mix it well till the aval is coated with jaggiri.Switch off the stove.Serve it cool.You can store this in fridge for a month.

My dear friend Rohini of Curries & Spices have passed these awards to me.I am so happy to receive these awards.Thanks alot Dear.

I am passing this awards to my friends Sanghi ,Babli, Sangi

Unakka Chemmen (Dried Shrimps)Chammanthi

Ingredients:

Unakka chemmeen (dried small shrimps) - 1/2 cup

Grated coconut - 3/4 cup

Dried red chillies - 5

Shallots - 3 to 4

Tamarind- a small piece

Curry leaves - 2springs

Method

Remove the head and tail of the shrimps and wash it well.Heat a pan and fry the shrimps and red chillies on a low flame.When they are crispy switch off the stove.In a blender add Shrimps,redchillies,coconut,shallots,curry leaves,tamarind and salt.Grind all the ingredients well to a coarse mixture.Serve with rice.

Hong Kong Cafe style breakfast 港式茶餐廳早餐

Hong Kong is a food paradise. When I was working there few years ago, I hardly ever cook. Dim sum with friends was the routine every Sunday. During the working week Cafe restaurants were probably where I went for breakfast, lunch and sometime dinner most of the time. I love HK cafe restaurants or 'cha chaan tian' 茶餐廳, they serve food and drinks all day long from egg and bacon sandwich, french

Mixed Noodles

Ingredients:

Noodles -250g

Mixed vegetables(i used carrot,cauliflower,beans,green peas,red bell pepper)

Chicken breast - 2

egg -2

Soy sauce - 1tbsp

Hot and sweet chilli sauce(sambal) - 2tbsp

Spring onion - 2 tbsp

Vegetable oil - 2tbsp

Method:

Marinate the chicken with 1tbsp chilli sauce, soy sauce and salt.for half an hour.Then cook the chicken and keep it aside.Boil the vegetables.Cook the noodles and drain them.

In a wok add oil and saute the vegetables and chicken.Add the eggs and scramble it .Than add the noodles and mix well.Add the remaining chilli sauce and saute well.Garnish with spring onions.Serve hot.

Palak Paneer Recipe (Spinach Cheese Curry)

Palak Paneer Recipe

Palak Paneer Recipe is a traditional North Indian recipe made from cooked spinach (Palak) and soft Indian cottage cheese (Paneer). Being an integral part of the Punjabi cuisine, this Paneer recipe consists of small soft Paneer cubes cooked in a Palak based creamy gravy or curry with onion, tomatoes and cumin.

As for the health benefits of Palak, we all know that it is considered a rich source of iron and calcium. In fact researchers have identified at least 13 different flavonoid compounds in spinach that function as antioxidants and as anti-cancer agents especially against Prostate and Ovarian cancers. There are many more health benefits of spinach but that's for another time. For now lets get started with the recipe.

Palak Paneer Recipe Ingredients:

Palak (spinach) – 2 big bunches

Paneer – 250gms

Onion – 2 nos (medium sized; 1 whole used for puree and the other finely chopped)

Tomatoes – 2 nos

Coriander leaves – 1 handful

Ginger garlic paste – 1tsp

Green chilli – 3 nos

Oil – 3 tbsp

Ghee (clarified butter) – 1 tbsp

Cumin seeds (jeera) –1tsp

Garam masala (cinnamon and clove powder) – 1/2 tsp

Bay leaf – 1 no

Cardamom – 1 no

Fresh cream (Doodh malai) – 2 tbsp

Sugar – 1 tsp

Kasuri methi (Fenugreek) leaves – 1 tsp

Dhaniya powder (coriander powder) –1 tsp

Chilly powder – 1 tsp

Salt to taste

Preparation Time: 15 minutes
Cooking Time: 45 minutes

Cooking Method for Palak Paneer recipe:

Blanch Tomato: Take a vessel, add a liter of water bring it to boil. Put tomato and cook for 8 minutes. Take out the tomato and allow it to cool. Then remove the skin and grind it to a paste and set aside.
Blanch Spinach: In the same water, cook palak and coriander leaves. Add a pinch of salt so that the color of Spinach remains intact. Let it cook for 3 minutes. Remove the palak and coriander into a separate container. Set the water aside for later use.
Make a puree of the cooked spinach with coriander leaves in a blender.
Also make a puree of one medium sized onion with 3 green chillies.
Take another vessel or kadai on medium heat. Add oil and then when it is hot add paneer cubes. Fry for 4 minutes. Take the paneer cubes out of the vessel and soak in warm water. This ensures that the paneer stays soft and tender.
In the same vessel or kadai in which you fried paneer with the same oil, add jeera seeds. When it starts to crackle add one finely chopped onion. Sauté till golden brown.
Add onion and chilly paste and fry for 4 minutes on medium heat.
Then add chilly powder and coriander powder. Mix well for a minute. Add tomato puree and cook for 5 more minutes on low heat.
Then add palak and coriander paste and cook for 6 additional minutes.
Add fried paneer, salt to taste and add little water that was used for cooking the palak. Cook for 10 minutes until gravy like consistency. Add more water if needed.
Now add cream, kasuri methi leaves, garam masala and ghee. Mix well and cook for 3 more minutes.

Serve hot with rotis, naan or rice.