2:18 pm by Unknown
Ingredients: 3 cups vegetable stock/water
Juice from 1 large lemon (or as per taste)
1 dried bay leaf
1 carrot, cubed
1 onion, chopped
1 celery, sliced
1 small jalapeno, sliced (optional)
1/2 cup (about 1-1/2 ounces) spinach spaghetti, broken into small pieces
3/4-1 cup cubed paneer
Salt, pepper to taste
cilantro to garnish
Method
In a saucepan, bring the stock, lemon juice, bay leaf to boil.
Add the carrots, jalapeno, paneer and celery, simmer until tender.
Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally.
Remove the bay leaf.
Season with salt and garnish with cilantro.
Enjoy this warm bowl of soup with whole grain bread.
Healthy, nutritious, filling and quick to make.
2:15 pm by Unknown
From : bbcgoodfood
Prep: 2 mins
Cook: 10 mins - 12 mins
Serves 4
Ingredients350g pasta
140g broccoli florets
100g frozen soya beans
100g frozen peas
100g mange tout
150g mascarpone or soft cheese
zest and juice 1 lemon
85g grated parmesan or vegetarian alternative
handful basil leaves
Method1.Cook pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and mange tout for the final 3 mins of cooking time.
2.Drain, saving a ladleful of the cooking water first, then tip everything back into the pan. Stir in mascarpone or soft cheese, zest and juice 1 lemon, grated Parmesan, a handful basil leaves, some seasoning and a splash of cooking water.
2:12 pm by Unknown
Ingredients: 1 packet (100 gm) - Pasta
2 cups - Water
100 gm - Paneer (chopped or grated)
1 - Tomato
1 - Carrot (chopped)
3 - Beans (chopped)
1 - Potato, medium (chopped in small pieces)
2 - Onion
5 - Garlic pods - 5 nos
3 - Green chilly (chopped into tiny pieces)
1 1/2 tsp - Pepper
2 tbsp - Tomato sauce
1 tsp - Soya sauce
Method
In a kadai, pour 2 cups of water and boil it well.
Add pasta and 1/2 teaspoon salt and cook it well.
Keep it aside.
Heat 3 tbsp of refined sunflower or vegetable oil in the kadai.
Put garlic, onions, green chillies, vegetables without tomato, paneer, pepper and salt, fry it well.
Add tomato and soya sauce, stir it well.
Add the cooked pasta and mix it well.
Serve hot!!!
2:30 pm by Unknown
From : bbcgoodfood
Prep: 5 mins
Cook: 12 mins
Serves 2
Ingredients250g fusilli or your favourite pasta shape
300g asparagus spears, woody ends removed, cut into lengths
175g frozen peas
zest and juice ½ lemon
100g soft cheese with chives
Method :
1.Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
2.Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.
2:25 pm by Unknown
From : bbcgoodfood
Prep: 10 mins
Cook: 30 mins
Serves 6 - 8
Ingredients1l milk
2 garlic cloves, bashed
2 bay leaves
500g dried pasta
350g broccoli, in small florets
75g butter
75g plain flour
a little freshly grated nutmeg
1 tsp mustard powder
small bunch parsley, roughly chopped
200g cheese, grated (cheddar, Parmesan, Gruyère, or a mixture)
Method1.Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and leave to infuse. Cook the pasta to al dente following pack instructions (if you’re freezing, cook for 1 min less), adding the broccoli for the final 2 mins. Drain.
2.Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 min. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 mins, stirring constantly until you have a thick, lump-free sauce.
3.Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the cheese and seasoning. Combine with the pasta and broccoli and transfer to one large, or individual, heatproof dishes. Scatter over the remaining cheese and cool and freeze for up to three months, or heat the grill to high and cook for 2-3 mins until golden and bubbling. If frozen, defrost in the fridge overnight, then cook at 200C/180C fan/gas 6 for 30-40 mins until piping hot.
2:19 pm by Unknown
From : bbcgoodfood
Prep: 10 mins
Cook: 30 mins
Serves 2
Ingredients1 bunch asparagus
142ml tub double cream
2 garlic cloves, peeled, but left whole
50g parmesan, half grated, half shaved
250g tagliatelle
Method1.To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
2.Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
3.Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.
3:01 pm by Unknown
Ingredients:
1 cup - paneer (crumbled or grated) or ricotta cheese
1/4-1/3 cup - sweetened condensed milk (depending on your sweet tooth)
1/4 tsp - cardamom
A few sprigs saffron
2 tbsp - powdered pistachio (unsalted)
1 tsp - Ghee
Method
In a pan, heat ghee.
Add rest of the ingredients.
Mix and stir well on low flame until the mixture becomes dry and forms a dough (takes approximately 10 minutes).
Let it cool.
Shape them anyway you like.
2:57 pm by Unknown
Ingredients:
100g khoya
100g paneer
2 tbsp maida (refined flour)
1/2 cup raisins
1/2 cup misri (candied sugar)
Ghee for frying
2 cups sugar
1 cup water
1/2 tsp cardamom powder
Method
Grate khoya and paneer, mix refined flour and knead to make a soft dough.
Add a little milk if reqiured.
Cover with a wet cloth and leave it for half an hour.
Boil sugar and water to make a syrup of one-sring consistency.
Add cardamom powder.
Make small balls of equal size with the dough with one raisin and a small piece of misri in the centre.
Heat ghee in a frying pan, deep fry the balls on low heat till golden in colour.
Add to the sugar syrup.
Remove after 1 hour.
2:53 pm by Unknown
Ingredients:
1 cup - low fat paneer
1 tbsp - sugar substitute
2 tbsp - low fat cream cheese
1 tbsp - cocoa powder
1/2 tsp - rose essence
Method
Mash paneer and sugar substitute in a bowl with hands.
Add the cream cheese, cocoa powder and essence and mix well.
Divide into 8 equal portions and shape each into a ball.
Refrigerate for 45 mins and serve.
2:48 pm by Unknown
From : Sify
Servings : 5-6
Ingredients:
ltr full Milk for Basundi
Paneer
2tps of sugar
1 cup of sugar (for Syrup)
1 tin for Condesed milk
1 tps of Cornflour ( to fastend the process)
few strands Kesar(optional)
Chopped Dry fruits(Badam, Pista)
Cardomen powder
Red color( optional)
Yellow color( optional)
Method
Basundi:
Firstly from 1ltr of milk take out 1 small of milk.
Boil the rest of milk, add sweetend condensed milk to boiling milk.
Mix 1tps of cornflour to the cup of milk which we had kept aside.
Mix well and add slowly to the boiled milk.
Keep stiring on a low flame for 10 min.
Now add Kesar and cardomen powder to the milk.
Basundi is ready
Angoor:
In a pressure cooker add 4 cups of water and sugar. Boil till the sugar has been dissolved. We dont need a thick syrup like Gulabjamun.
Take paneer in bowl add 2 tsp of sugar and mix it properly. Mix till the sugar has completly amalgamated in paneer with the lower part of your palm.
Make two parts of paneer in two seperate bowl. In one bowl add yellow colour and other red colour. Dont worry if it turns of dark pink or dark yellow in colour once we cook the colour will become lighter. Make very small balls of each colour. Add to the boiling sugar water. Close the lid of pressure cooker with whistle on it on high flame till one whistle and then lower the flame and cook till 5-6 min. Switch off the flame and let the pressure cooker cooldown. Angoor will be now double the size of original balls.
Finally add angoor to the basundi.
Angoor basundi is ready to serve and garnish it with dryfruits.
2:31 pm by Unknown
From : Thekitchn
Makes 16 crisps
For the relish:
2 medium carrots, peeled and cut into 1/8-inch dice
4 medium radishes (or equivalent piece of daikon), peeled and cut into 1/8-inch dice
2 tablespoons unsalted peanuts, crushed
2 tablespoons finely chopped cilantro
1 tablespoon minced shallot
1 teaspoon finely chopped mint
1/2 teaspoon seeded and minced red jalapeño or other chili
1 tablespoon lime juice
1 tablespoon rice vinegar
1/4 teaspoon kosher salt
1/4 teaspoon sugar
For the tofu:
6 to 8 ounces extra firm tofu (half a standard package)
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 bulbs lemongrass, minced
1 clove garlic, minced
For the rice crisps:
2 (8-inch) round rice paper wrappers
Vegetable oil for frying
Optional garnishes
Crushed peanuts
Mint leaves
Hoisin sauce
For the relishCombine all relish ingredients in a bowl. Cover and refrigerate for at least 30 minutes. Before serving, taste and adjust seasonings, if desired.
For the tofuCut tofu into 1/2-inch pieces and press between clean kitchen towels or paper towels to rid of excess water. In a shallow dish, combine soy sauce, vegetable oil, sesame oil, lemongrass, and garlic. Place tofu in dish, gently coat slices with marinade, and arrange so they overlap as little as possible. Cover and refrigerate for at least 30 minutes. Cook in a skillet over moderate heat until brown and crisp on each side.
For the rice crispsUsing scissors, cut each rice paper wrapper into 8 wedges. Heat a skillet with 1 inch of oil over moderate heat. The oil is hot enough when bubbles form around a wooden chopstick or the end of a wooden spoon inserted in the oil. Gently drop a rice paper wedge into the oil and fry until crisp, 1-2 seconds. Remove with a slotted spoon or strainer and drain on paper towels. Repeat for remaining rice paper wedges.
To serveDivide tofu between rice crisps and top with relish. If desired, garnish with extra peanuts, mint leaves, and/or a spot of hoisin sauce. Serve immediately.
2:27 pm by Unknown
From : bitesizedthoughts
Ingredients - to make 6
6 rice paper wrappers
2 carrots, finely sliced
1 small capsicum, finely sliced
1/2 - 1 cup lettuce, shredded
1/2 - 1 cup bean sprouts
A few mushrooms, sliced
Any other vegetables you like
Grilled tofu
Mint and coriander
Soy sauce and/or sweet chilli sauce, extra
Grilled Tofu :
300g pack of extra firm tofu, sliced
Pressed between tea towels and under heavy books for 30 minutes
Marinated in sweet chilli sauce (~3 tbsp) and teriyaki / soy sauce (~3 tbsp) for 4 hours
Grilled for ~10 minutes, turning regularly, until browned
To be eaten plain, added to stir fry, or used in rice paper rolls
Method :
Fill a shallow dish or curved dinner plate with warm water, and lay out a tea towel.
Place 1 sheet of rice paper in the warm water and allow to soften - approximately 30 seconds. Place on the tea towel and put the next sheet of paper in the water, to soften in advance.
In the middle of the softened rice paper sheet, place a strip of tofu and an assortment of vegetables. Add mint and coriander, and any other flavourings as desired.
Fold in the bottom end, the left side, the top end, and then the right side. Hold together and turn the roll over, so the rolled in sides are underneath.
Repeat for the remaining rolls, and serve with extra dipping sauce as desired.
2:23 pm by Unknown
From : golubka
makes about 15 rolls
Ingredients :
about 15 rice paper wrappers
spicy cilantro almond pesto
about 1/2 purple cabbage - thinly sliced
1/4 - 1/2 ripe sweet melon such as Honeydew
2-3 medium carrots - finely shredded
2 cups fresh basil leaves
large handful fresh mint leaves - optional
Method :
1. Cut the melon in half, remove the seeds, peel and slice the flesh into strips.
2. Prepare a large bowl of warm water and a working area covered with a damp dish towel. Start dipping your wrappers in the water, one at a time, for a minute or so, until it begins to soften. Don't keep the wrapper in the water too long to prevent tearing.
3. Place each wrapper on a damp dish towel (one at a time) and begin to fill it. Spread about 1 teaspoon of pesto in the middle of the wrapper, followed by cabbage, 1-2 melon strips, carrots and herbs.
4. Fold the bottom part of the wrapper over the filling, followed by the sides, then roll it tightly.
5. Serve right away with the sauce or keep covered with a damp dish or paper towel until ready to serve. These rolls are best when eaten within a day or two.
Tamarind Dipping Sauce
1/4 cup almond butter
1/4 cup tamarind paste
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated ginger
1 tablespoon maple syrup or honey
1/2 tablespoon olive oil
1 teaspoon soy sauce
1-2 small red chilis - seeded and minced (optional)
In a medium bowl, mix together all of the ingredients thoroughly. Keep refrigerated until ready to serve.
2:36 pm by Unknown
From : Theperfectpantry
Ingredients1 package rice vermicelli
1 package rice paper wrappers
1 cup shredded carrots
1 cup shredded cucumber (European seedless cukes work best)
1 cup shredded iceberg lettuce
Large handful of mint leaves
1/4 lb mung bean sprouts
Directions
Fill a bowl with hot water. Soak the rice vermicelli for 15 minutes, until flexible.
Drain. Bring a large pot of water to a boil. Drop in the rice vermicelli, and cook for 45 seconds. Drain, rinse under cold water, and drain again. Set aside.
Make sure all of your components are prepared and laid out on your work surface. Cut the cooked shrimp lengthwise through the center to make 2 flat halves. Leave mint leaves whole.
Spread a clean dish towel on the countertop in front of you. Fill a large shallow pan with hot tap water.
Take one rice paper round and submerge it in the hot water for 20 seconds or until it is pliable. Transfer to the dish towel. Working quickly, take a small bit of rice vermicelli and place it in the bottom third of the round.
Top that with a small amount of lettuce, carrots, cuke, bean sprouts, 2 halves of shrimp and a couple of mint leaves.
Fold the bottom up over the filling. Fold the sides in, and roll to the top. Place seam side down on a plate, cover with a damp cloth, and continue until you have made as many salad rolls as you wish.
They can be stored in the fridge covered with a damp cloth for up to an hour before serving.
Serve with Chinese peanut dressing.
2:31 pm by Unknown
From : bbcgoodfood
Ingredients50g thin rice noodles
50g rocket
1 small red onion, cut into half moons
2 large carrots, cut into matchsticks
1 red pepper, cut into matchsticks
15g coriander
12 rice paper wrappers (buy them from Asian grocers and Waitrose)
a small bunch mint, stems discarded
Peanut dipping sauce
5 tbsp hoisin sauce
3 tbsp smooth peanut butter
1 tbsp sesame oil
1 tsp chilli sauce or chilli bean paste
Method
1.To make the peanut sauce mix all of the ingredients together in a small bowl. Add 3 tbsp water, mix again then pour into a serving bowl.
2.Pour boiling water over the noodles and leave for 3 minutes until soft. Rinse under cold water, drain and put on a clean tea towel and cut into pieces about 12 cm long with scissors.
3.Put the vegetables, herbs and noodles in separate piles on a tray.
4.Pour hot water into a bowl then drop in 1 rice paper and leave for about 30 seconds until softened. Remove and drain off the excess water with kitchen towel. Put 2 mint leaves on the top portion of the wrapper and a small amount of each of the vegetables, coriander and noodles across the lower middle of the circle. Bring up the lower part of the rice circle over the vegetables and then fold the sides in. Roll up into a tight spring roll. Put seam-side down on a tray then repeat for the other wrappers. Serve the rolls whole or cut diagonally just before serving with a very sharp knife. Serve with the peanut dipping sauce
2:26 pm by Unknown
From : tastespace
Ingredients :
1 recipe Lemon Rosemary Baked Tofu (see below)
4-6 rice paper rolls (alternatively, turn this into a more traditional wrap with whole wheat tortillas)
2 cups baby spinach
1 red pepper, sliced
1/4 recipe Spicy Artichoke Heart Dip (or could substitute 1/2 15-oz can artichoke hearts packed in water, well drained)
Method:
1. First, start off by making the Lemon Rosemary Baked Tofu. It can be made ahead of time, chilled before using.
Lemon Rosemary Baked Tofu
1/2 pound firm tofu, drained and pressed
1.5 tbsp lemon juice (half a lemon)
1.5 tsp balsamic vinegar
1 tbsp tamari or soy sauce
1/4 tsp dried rosemary (or 1.5 tbsp fresh rosemary)
2 tsp olive oil
1. Preheat oven 350F.
2. Once pressed, cut tofu into 1/4 inch to 1/2 inch slices and lay in single layer on the bottom of a large baking dish.
3. In a large measuring cup, whisk together remaining ingredients for the marinade.
4. Pour marinade over tofu. Let soak for as long as you want, preferably at least 30 minutes, flipping once.
5. Bake at 350F, turning gently once, for 30 to 40 minutes until tofu is nicely browned and marinade is absorbed. You may also grill them.
*Note: These baked tofu slices can be served as a main dish with a side salad as well, but I put them in my wrap. They would also be a wonderful topping for a a salad.
2. In a medium skillet over medium heat, warm 1-2? of water. Wet a cloth for assembling the rice paper rolls and lay flat over your working area.
3. For each rice paper roll, immerse the dry roll in the warm water for 5 seconds, and then transport and lay on top of a wet cloth. In a line in the middle of the wrapper, add a small handful of spinach, 2-3 tbsp of artichoke heart dip, a few strips of the baked tofu and red pepper. Roll up the wrapper from your side first, flip in the edges and continue to roll it closed. Cover with another wet towel as you assemble the remainder of the rolls.
Serves 2.
3:08 pm by Unknown
From : Sailusfood
Prep time: 15 min
Cook time: 40 min Yield: 4
Main Ingredients: sweet corn
IngredientsSweet corn kernels - 2 cups
Capsicum - 1, chopped into small pieces (optional)
Onion - 1, large, finely chopped
Green chilies - 2, slit length wise
Ginger garlic paste - 1 tsp
Kasuri methi - 1 tsp, lightly crushed
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1 1/2 tsps
Garam masala powder - 1/4 tsp
Tomatoes - 2, finely chopped
Cashew nuts - 5, soak in 3 tbsps milk and make a smooth paste.
Fresh coriander leaves - 2 tbsps, finely chopped
Fresh cream - 1 tbsp (or malai)
Salt to taste
Oil - 1 1/2 tbsps
Method
1.Heat oil in a cooking vessel. Once hot, add the onions and saute till transparent Add green chilies and ginger garlic paste and saute for 3 mts on low to medium flame. Add capsicum pieces and saute for 5 mts.
2.Add kasuri methi and saute for 2 mts. Add turmeric powder, red chili powder, coriander powder, cumin powder and salt. Mix.
3.Add the tomatoes and saute till oil separates. Add corn and mix. Place lid and cook for 4 mts. Add half of the coriander leaves and 11/2 cups water and bring to a boil.
4.Place lid and reduce flame and cook for 15-18 mts. Add garam masala powder, cashew nut paste and mix. Cook for 2 tms. Add fresh cream and mix continuously for a mt on low flame. Turn off heat.
5.Remove to the serving bowl and garnish with fresh coriander leaves and serve with roti, naan or flavored rice
3:03 pm by Unknown
From : Sailusfood
Prep time: 10 min
Cook time: 40 min
Yield: 4
Main Ingredients: ridge gourd tomato
IngredientsRidge gourd - 2 to 3, medium size, peeled and chopped into small pieces (use tender ridge gourd)
Tomatoes - 2, finely chopped
Onion - 1, finely chopped
Green chilies - 2, slit length wise
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1/4 tsp
Methi powder - small pinch (roasted fenugreek powder)
Saunf powder - large pinch, (aniseed)
Jaggery - 1/2 tsp (or sugar)
Coriander leaves - 1 tbsp, finely chopped
Poppu/Tadka/Tempering:
Mustard seeds - 1/2 tsp
Garlic cloves - 5, lightly crushed
Curry leaves - 1 sprig
Cooking oil - 1 tbsp
Method
Heat oil in a cooking vessel, add the mustard seeds and allow to splutter. Add crushed garlic and curry leaves and saute for a few seconds.
Add the chopped onions and green chilies and saute for 4 mts. Add turmeric powder and chopped ridge gourd and cook on low to medium flame for 4 mts.
Place lid and cook for 10 mts. Add red chili powder, coriander powder. saunf powder and roasted methi powder and cook for 2 mts.
Add the chopped tomatoes and cook with out lid for 5 mts. Place lid and cook for 5 mts. Add a small cup of water, salt, jaggery and garam masala powder and place lid.
Cook on medium flame till it reaches curry consistency. Once done, remove onto a serving bowl and garnish with chopped coriander leaves.
Serve warm with rice or rotis
Tips
Towards the end of the cooking process, you can add a pinch of garam masala as a variation to the above curry recipe.
If you do not have roasted methi powder, you omit it OR add 1/4 tsp of kasuri methi (dried fenugreek leaves) when sauteing the onions
2:52 pm by Unknown
From : Sailusfood
Prep & Cooking: 45 mts
Serves 5-6 persons
Cuisine: North Indian
Ingredients:
3 potatoes, peeled and cubed, lightly sauteed in 1/2 tbsp of ghee/oil
2 bunches spinach – blanch in hot water for 2 mts, place in cold water for few secs and make coarse paste
1/2 tsp cumin seeds
2 onions finely chopped
2 green chillis slit length wise
1 tsp ginger garlic paste
1 tsp red chilli pwd
1 tsp coriander pwd
1 1/2 cups water (use the water in which spinach was blanched)
salt to taste
garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick)
1/2 tbsp malai (top of milk)
1/2 tsp kasuri methi
1 tbsp oil
Method :
1 Heat oil in a heavy bottomed vessel, add cumin seeds and let them splutter. Add the onions and green chillis and sauté the onions till they turn transparent.
2 Add ginger garlic paste and fry further for 3-4 minutes. Add red chilli pwd and coriander pwd and combine well.
3 Add the spinach paste and let it cook for 4-5 mts. Add the fried potato cubes and combine. Cook on low heat for 7-8 mts.
4 Add the palak water and salt and cook on medium heat for 12-15 mts or till the potatoes are fork tender. Add malai, garam masala pwd and kasuri methi and combine.
5 Reduce flame, cover and cook for a mt. Turn off heat and serve hot with rotis or steamed rice.
Note:
You could also add boiled potato directly (without frying in ghee) to the cooked spinach. If using boiled potatoes, reduce the water added to cook the potatoes
2:01 pm by Unknown
From : bbcgoodfood
Prep: 10 mins
Cook: 30 mins
Serves 4
Ingredients250g red or yellow lentils
½ tsp turmeric
1 tbsp tamarind paste
2 tbsp vegetable oil
2 small shallots, finely chopped
½ tsp ground asafoetida
½ tsp ground fenugreek
½ tsp black mustard seeds
10 curry leaves
7 small dried red chillies
140g green beans, trimmed and cut in half
Method
1.Place the lentils in a large pan with 400ml water. Add turmeric and tamarind and boil for 25-30 mins until very soft.
2.Meanwhile, heat the oil in a frying pan and gently fry the shallots for 8-10 mins. When softened, add the spices, curry leaves, chillies and a good pinch of salt. Cook for another 2 mins, until fragrant.
3.Boil another pan of salted water and cook the beans for 4 mins until tender, then drain well.
4.Once the lentils are cooked, add the shallot spice mix and the beans, stir well and add more seasoning if necessary.
1:59 pm by Unknown
From : bbcgoodfood
Prep: 25 mins
Cook: 35 mins
Serves 6
Ingredients1kg mix of vegetables including aubergine, carrot, okra, plantain, potato and squash, prepared appropriately and cut into chunks
2 tsp turmeric
5 small green chillies, 4 chopped, 1 left whole but split lengthways
1 tsp ground cumin
1 tsp ground coriander
200g/7oz freshly grated coconut (see step-by-step prep guide)
1 small onion, chopped
10 curry leaves
150ml plain yogurt
Method
1.Place all the vegetables in a saucepan and cover with 500ml water. Add the turmeric and a pinch of salt and bring to the boil. Simmer for 20-25 mins until tender.
2.Meanwhile, blend 4 chillies, the cumin, coriander, half the coconut, the onion and some seasoning in a food processor.
3.When the vegetables are tender, add the paste, curry leaves and remaining chilli and simmer for 5 mins. Stir in the yogurt and very gently simmer for 1 min. Scatter with remaining coconut and serve.
1:56 pm by Unknown
From : bbcgoodfood
Prep: 15 mins
Cook: 45 mins
Serves 4
Ingredients1 tbsp vegetable oil
2 onions, very finely chopped
2 tsp yellow mustard seeds
3 tbsp madras curry paste
1kg (peeled weight) raw beetroot, peeled, halved and thickly sliced
1 green chilli, halved lengthways
400g can chopped tomatoes
3 tbsp ground almonds
4 tbsp low-fat natural yogurt, plus extra to serve
basmati rice, to serve (optional)
Method
1.Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.
2.Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.
3.Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.
5:47 pm by Unknown
From : seriouseats
Ingredients1 pound oyster mushrooms
2 1/2 cups rice vinegar
1 small onion, sliced
1 tablespoon pickling salt
1 tablespoon sugar
1/4 teaspoon black peppercorns
2 bay leaves
2 garlic cloves, peeled and sliced
Procedures1 Wash oyster mushrooms well and chop them into pieces.
2 Bring a pot of salted water to a boil and simmer the oyster mushrooms for 8-10 minutes, until they’re tender.
3 In a medium pot, combine vinegar, onion, salt, sugar and peppercorns. Bring to a boil.
4 When the oyster mushrooms are tender, drain them well and transfer them to the brine.
5 Cook mushrooms in brine for 5 minutes.
6 Divide bay leaves and garlic between two prepared pint jars.
7 Pack oyster mushrooms and onions into jars and top with brine, leaving 1/2 inch headspace.
8 Use a wooden spoon or chopstick to remove air bubbles from jars. If necessary, add more brine to return the headspace to 1/2 inch.
9 Wipe rims, apply lids and rings and process jars in a boiling water bath for 15 minutes.
10 When time is up, remove jars from canning pot and let jars cool on a folded kitchen towel.
11 When jars are cool, check lids to ensure a good seal. Any unsealed jars should be stored in the refrigerator.
12 Let pickles rest at least 48 hours before opening.
13 Sealed pickles are shelf stable for up to one year.
5:38 pm by Unknown
From : seriouseats
Ingredients1 pound fresh garlic, peeled
1 cup red wine vinegar
1 cup water
1 tablespoon pickling salt
Procedures1 Prepare a small canning pot and 3 half pint jars. Place 3 new lids in a small pot of water and bring to the barest simmer.
2 Combine vinegar, water and salt in a saucepan and bring to a boil.
3 Pack garlic cloves into prepared jars.
4 Pour hot brine over the garlic cloves.
5 Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.
6 Wipe rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not when the jars first go in).
7 When time is up, remove jars from canner and let cool on a folded kitchen towel.
8 When jars are cool enough to handle, remove rings and test seals by grasping edges of lids and carefully lifting jars. If lids hold fast, seals are good.
9 Store jars in a cool, dark place. They are ready to eat within 48 hours, but can be kept up to one year.
5:33 pm by Unknown
Chef's Name : Sabina Sehgal Saikia
Ingredients1 kg green chillies - chopped
1 cup salt
1/2 kg mustard oil
1 Tbsp red chilli powder
1 Tbsp turmeric powder
200 gm ginger - finely ground
250 gm garlic - finely ground
100 gm cumin seeds - roasted and ground
200 gm large mustard seeds - roasted and ground
1 cup sugar
200 gm imli (tamarind)
3 cups of white vinegar
Method
Marinate the chillies in salt for at least two hours.
Soak the imli in the vinegar for at least two hours and extract the pulp.
In a large vessel heat the mustard oil and add red chilli powder and turmeric powder.
Add the ginger and garlic and mix well.
Continue stirring for some time.
Mix in the cumin powder and mustard powder.
Pour the imli-vinegar pulp and mix well.
Add sugar and cook on low heat for some time.
Now add the chillies and cook for 10-15 minutes on low heat till the oil separates. Serve.
11:28 am by Unknown
From : seriouseats
Ingredients
1 1/2 pounds carrots
1/4 cup olive oil
3 tablespoons seasoned rice vinegar
2 tablespoons chopped mint
1 small clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Procedures
1 Peel carrots and slice them into thick rounds. Simmer in a pot of salted water until just tender.
2 While carrots cook, whisk together olive oil, vinegar, mint, garlic, salt and pepper.
3 When carrots are fork tender, drain them.
4 Toss warm carrots together with vinaigrette and let them sit until carrots are cool.
5 Place carrots in refrigerator and let them marinate for at least 1 hour before serving. They can be kept in the refrigerator for up to 5 days.
11:25 am by Unknown
From : seriouseats
Ingredients2 quart kirby cucumbers (approximately 3 pounds)
1 1/2 cups apple cider vinegar
1 1/2 cups filtered water
2 tablespoons pickling salt
8 garlic cloves, peeled
4 teaspoons dill seed
2 teaspoons black peppercorns
1 teaspoon red chili flakes
Procedures1 Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
2 Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
3 Combine vinegar, water and salt in sauce pan and bring to a boil.
4 Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
5 Pour the brine into the jars, leaving 1/4 inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
6 Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
7 Wipe rims and apply lids and bands (don't screw them on too tightly).
8 If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
9 When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
10 If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.
11 Let pickles rest for at least one week before eating.
11:19 am by Unknown
From : Manjulaskitchen
Ingredients:
5 medium carrots
1 1/2 teaspoon salt
1 1/2 teaspoon coarsely ground mustard seeds
1 teaspoon chili powder (adjust to taste)
1/2 teaspoon turmeric
1/8 teaspoon asafetida
1 tablespoon lemon juice
1 tablespoon mustard oil or olive oil
Method:
1.Peel the carrots and thinly slice them about 2 inches long (should be about two cups).
2.Wrap the sliced carrots in a dry towel, ensuring the carrots don’t have any excess water.
3.Mix all the ingredients together with the carrots and put in a glass jar.
4.Keep the jar in the sun for a day. Pickle is ready the next day.
5.Pickle can be refrigerated for about two weeks.
Variations:
Add sliced green chili, sliced the long way.
5:43 pm by Unknown
Ingredients:
1 kg raw Mangoes (Aam)
150 grams Salt (Namak)
30 grams Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds
6 teaspoons aniseed
15 grams Onions seeds (Kalonji)
7 grams Turmeric (Haldi)
2 1/2 cups Mustard Oil (Sarson Ka Tel)
How to make mango pickle (punjabi):Remove the stones and cut the mangoes into big pieces.
Rub all the ground spices - salt, red chilli, 12 teaspoons mustard oil and turmeric - on mango pieces.
Put in a jar and keep for two days in the sun and shake it daily.
Then pour rest of the oil and leave for 15 days but not in the sun.
Shake it every other day.
Serve after 20 days.
This pickle can be kept for one to two years.
Be careful to keep mango pieces covered with oil.
5:40 pm by Unknown
Ingredients:
1 Kg Onions (Pyaj), small
10 teaspoons coarse mustard powder
8 teaspoons aniseed powder
4 teaspoons white cumin powder
2 teaspoons ground spices
3 teaspoons Red chili pepper (Lal Mirchi)
7 teaspoons Salt (Namak) for onions
2 teaspoons Turmeric (Haldi)
1 teaspoon Onions seeds (Kalonji)
Juice of 2 Lemons (Nimbu)
4 teaspoons amchoor
5 to 6 teaspoons Salt (Namak) for the masala
1 1/2 cups Oil (Tel) (for narrow bottle)
1 teaspoons Black Salt (Kala namak)
How to make onion pickle:
Peel the brown layer from the onions.
Slit into four, keeping intact at the base.
Rub 7 teaspoons salt on the onions and keep for 4 hours overnight.
Heat the oil till smoky and cool.
Throw the water of the onions and wet all the ground ingredients with lemon juice and 1/4 cup of oil.
Fill the masala in the onions and pack in a tall jar.
Then pour the rest of the oil over them.
Put 1 teaspoon salt on top and keep aside for 12 days and serve.
5:37 pm by Unknown
Ingredients:
340gms smooth-skinned Lemons
2tbsp salt
1/2tsp Fennel seeds (crushed)
1/2tsp Cumin seeds (crushed)
1/2tsp cracked black pepper
1cup shredded jaggery (gur)
1/3cup fresh Lemon juice
How To Make Lemon Pickle:
Wash and thoroughly dry the lemons.
Set them in sun or air dry in oven for 5 minutes.
Slice each one lengthwise into 8 pieces.
Combine the salt, fennel seeds, cumin seeds and black pepper in a small bowl and mix well.
Arrange a layer of citrus, cut side up, in a jar. Sprinkle with the salt spice mixture. Alternate the two ingredients until the jar is full.
Combine the jaggery with the citrus juice in a small saucepan. Bring to boil over high heat, stirring constantly, then reduce the heat to low and simmer for 2-3 minutes.
Cool to Luke warm then pour over the citrus in the jar.
Cool to room temperature and cover with a cloth.
Set in the sun every day for 5 weeks; bring the jar inside every night.
Shake the jar 2-3 times in a day.
After 5 weeks do not set it in the sun, but continue to shake for another 2 weeks before use.
12:32 pm by Unknown
Ingredients:
1 kg Lemons (Nimbu)
240 grams Salt (Namak)
1/2 litre Mustard Oil (Sarson Ka Tel)
2 big pieces of asafoetida
4 teaspoons Red chili pepper (Lal Mirchi)
1/2 kg Ginger (Adrak)
30 grams Mustard seeds (Rai/Sarson)
120 grams whole fresh red chillies (Lal Mirchi)
60 grams methi seeds
juice of two galgals or 1 cup Lemon (Nimbu) juice
1 tablespoon Salt (Namak) for lime juice
How to make lemon pickle in oil:
Wash and dry the lemons with a cloth.
In each lemon make four cuts and pack the salt inside and rub a little salt outside also till tender.
Heat the oil till smoky.
Remove from the fire, add asafoetida and when it swells up, crush it with a spoon.
Add chilli powder and stir till red colour appears.
Remove from the fire, add mustard seeds and stir for a little while.
Now stir in lemons, fresh red chillies and ginger and cook until a little tender.
Roast methi seeds and powder.
Mix methi seed powder and the juice of galgal or lime mixed with one tablespoon salt Cook for 5 minutes.
Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.
12:30 pm by Unknown
Ingredients:
250 grams dry Dates (Khajoor)
1 teaspoon Red chili pepper (Lal Mirchi)
5 teaspoons Coriander (Dhania) powder
5 teaspoons aniseed powder
2 teaspoons white cumin powder
3/4 or 1 cup Lemon (Nimbu) juice
Salt (Namak) to taste
How to make dry dates pickle:
Boil the dates until a little tender.
Remove the stones and keep them whole.
Dry with a clean cloth.
Mix all the ground ingredients together with a little salt and fill in the dates.
Keep the dates in clean jar.
Mix a little salt with lemon juice and pour over the dates, taking care that dates must be covered with lemon juice.
Keep aside for 7 days.
Shake the jar every other day and serve after one week.
12:23 pm by Unknown
From : indianfoodforever
Ingredients:
1/2 kg Amla
125 gms Green Chillies (slit )
125 gms Oil
50 gms Salt
1/2 tsp Jeera
1/2 tsp Mustard seeds
2 tblsp roasted & powdered Sesame seeds
1 small Lemon
How to make amla achar :
Wash and dry amla and keep aside.
Heat oil in a pan and fry green chillies for 2 minutes.
Remove the chillies from the pan Add jeera and mustard seeds.
Then add Aamla and fry for few minutes.
Sprinkle some water and cover the pan with a lid and let it stay for 6 minutes.
Turn the flame to medium and stir regularly.
12:19 pm by Unknown
From : Indianfoodforever
Ingredients:
675gms / 11/2 lb. Green Aam (Mangoes)
575gms/11/4lb Sugar
2tsp salt
1tbsp white cumin seeds
2tsp brown cardamom seeds
1tbsp poppy seeds
1tsp red chili powder
How to make mango pickle (aam ka mitha achar):
Wash, peel and grate the aam (mangoes). There should be about 450gms / 1lb of flesh.
Add sugar and salt and mix well in a large bowl.
Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango.
Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.
Shake the jar at least once a day.
12:06 pm by Unknown
From : bbcgoodfood
Ready in 40-50 minutes
Serves 4 as a main, or 6-8 as a side dish
Ingredientsvegetable oil, for frying
400g paneer, cut into bite-sized pieces
1 tsp coriander seed
knob of ginger, peeled and chopped
1 medium onion, chopped
4 large ripe tomatoes, chopped
1½ tsp chilli powder
1 tsp fenugreek seed
1 tsp garam masala
1 tbsp clear honey
To finish
small handful of fresh coriander, chopped
small knob of ginger, peeled and shredded into matchsticks
1 small red and 1 small green pepper, seeded and finely chopped
3 spring onions, finely shredded
Method
1.Heat 1cm oil in a large frying pan and fry the paneer in batches until golden brown – watch out as the oil spits. Scoop it on to kitchen paper.
2.Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.
3.Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with peppers and spring onions.
12:03 pm by Unknown
From : bbcgoodfood
Prep: 10 mins
Cook: 15 mins
Serves 4 as a side dish
Ingredients2 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, sliced
1 tbsp chopped ginger
500g potatoes, cut into 2cm, ¾in chunks
1 large red chilli, halved, deseeded and finely sliced
½ tsp each black mustard seeds, cumin seeds, turmeric
250g spinach leaves
Method
1.Heat the oil in a large pan, add the onion, garlic and ginger, and fry for about 3 mins. Stir in the potatoes, chilli, spices and half a tsp salt and continue cooking and stirring for 5 mins more. Add a splash of water, cover, and cook for 8-10 mins.
2.Check the potatoes are ready by spearing with the point of a knife, and if they are, add the spinach and let it wilt into the pan. Take off the heat and serve.
11:57 am by Unknown
Ingredients:
2 - onions
250g - paneer (chopped into small cubes)
4 - green chilli (cut into small pieces)
2 - red chillies
1 tbsp - coriander seeds
1 tbsp - fresh cream
1 tsp - badam flakes
5-6 - cashewnuts
2 - cardamom
1 - bay leaf
2 tbsp yoghurt
2 tbsp ghee
2 tbsp oil
Salt
1/2 tsp - sugar
Saffron
Method
Chop onion and boil with cashew and cardamom in some water.
Grind to a smooth paste.
Heat oil and ghee in a kadai; fry bay leaf and add the onion paste and chopped green chillies.
Fry until the oil and ghee separate.
Powder coriander seeds and red chillies together.
Add this powder along with yoghurt and fresh cream to the mixture.
Add sugar and salt.
Now add paneer and a little water and cook for a while.
Switch off the stove and transfer into a serving bowl.
Garnish with saffron and badam flakes.
12:45 pm by Unknown
From : bbcgoodfood
Prep: 10 mins
Cook: 15 mins
Serves 4
Ingredients
200g sprouting broccoli
1 tbsp vegetable oil
pinch asafoetida
1 tsp cumin seed
1 tbsp sesame seeds
1 large green chilli, finely chopped
½ tsp brown mustard seeds
6 curry leaves
1 medium onion, sliced
140g paneer cheese, cut into strips
1 tbsp grated ginger
2 garlic cloves, crushed
1 tsp lemon juice
½ tsp ground mace
Method
1.Trim the broccoli and boil or steam for 5-6 mins until tender but firm to the bite. Drain and cool under cold running water. Heat the oil in a wok or large frying pan, then add the asafoetida, cumin seeds, sesame seeds, chilli, mustard seeds and the curry leaves. Cook for 1 min until fragrant, then add the onion and cook another 2 mins.
2.Throw in the paneer, ginger and garlic, and season. Cook on a medium heat for 4-5 mins until the paneer turns golden. Add the broccoli and mix through the paneer and spices, then add lemon juice, mace and twist of pepper.
12:44 pm by Unknown
From : Fortunecookingoil
Less than 45mins | Serves - 4
Ingredients
Paneer - 400 gm
Thandai/ sardai mixture - 1 1/2 tsp
Almonds - 10
Butter - 3 tsp
Cardamom powder - 1/4 tsp
Peppercorn - 10
Curd - 1/2 cup
Ginger paste - 2 tsp
Kashmiri chilli powder - 1 tsp
Turmeric powder - 1 tsp
Salt - 11/2 tsp
Method of preparation1. Grind the thandai/sardai mixture, strain and mix with 1½ cups of water.
2. Grind 8 almonds and mix with thandai.
3. Hang the curd, and set aside after all the water is drained.
4.Mix ghee, cardamom powder, peppercorns, 3 tsp curd, ginger paste in a vessel.
5. Cover the pan with a lid and cook for a few minutes on a high flame.
6. Mix chilli powder, turmeric powder, salt, curd, thandai, cover the pan with a lid and cook .
7. Add paneer, mix well and cook for a few minutes.
8. Cut 2 almonds into slices.
9. Remove the vessel from the stove.
10. Add almond slices, cardamom powder, mix well and serve.
12:39 pm by Unknown
From : Sify
Ingredients:
1 cup paneer cubes
1 onion
2 tomatoes ( used 1/4 cup tomato puree )
1/2 tsp ginger garlic paste
1/4 tsp cumin seeds
4 tsp dry coconut (koparai)
5-6 whole black pepper
1/2 tsp saunf (sombu)
1 tsp sesame seeds
1 cardamom
2 cloves
4-6 cashew nuts
1/2 tsp red chilli powder
1/2 tsp coriander powder
1 tblsp oil
few coriander leaves
Method
Dry roast the black pepper, dry coconut, sesame seeds,cardamom , saunf, and cloves till the coconut turns nice brown color. Take care not to burn it. Lastly add the cashew nuts and switch of the flame. Grin this into a fine paste adding little water.
In a pan, add oil and add the cumin seeds and ginger garlic paste.
Saute in a low flame till the raw smell goes. Chop the onions finely and add to this. Saute till the onions turn brown.
Now add the ground masala. After few seconds add the tomato puree( if adding tomatoes, grind it nicely and add at this stage) , red chilli powder, coriander powder and salt.
Let this cook for a while in a low flame . Add the paneer cubes and add water to reach a desired consistency. Check for salt. If you wish you can add a dash of garam masala.
Garnish with coriander leaves. Serve hot with roti | jeera rice.
6:27 pm by Unknown
Ingredients:
1/2 kg - paneer, cut into small cubes
Palak washed and boiled and then blended into a smooth paste
2 - onions
1 bunch - mint
5 - green chillies
2 tsp - ginger garlic paste
2 - tomato
3 tsp - cream
1/2 tsp - garam masala powder
1/2 tsp - tumeric powder
1/2 tsp - red chilli powder
5 tsp - oil
Method
First, deep fry paneer.
Remove onto a plate and drop it in cold water and keep aside.
Blend onions and mint leaves; blend tomatoes and green chillies separately.
Heat oil in a kadai, add bleded pastes, fry till the colour changes.
Add ginger garlic paste and fry for 2 min.
Add tomato paste and fry for 5 min on a low flame.
Now add paneer pieces (preserve the water in which paneer was soaked) and fry.
Then add palak paste, tumeric powder, red chilli powder, garam masala powder, salt and the water in which paneer was soaked.
Finally add coriander leaves.
Add green food colour if required, mix well and let it cook covered for 10 min on low flame till the gravy becomes thick.
Add cream before removing from the heat.
Serve with jeera rice or naan.
6:24 pm by Unknown
From : bbcgoodfood
Prep: 10 mins
Cook: 20 mins
Serves 4
Ingredients500g Charlotte or other new potatoes, unpeeled and halved
2 tbsp sunflower oil
1 pinch asafoetida
1 tsp black mustard seeds
1 tsp cumin seeds
2 dried red chillies
1 fresh red or green chilli, deseeded and thinly sliced
1 pointed (sweetheart) cabbage, finely shredded
juice ½ lemon
2 tbsp desiccated or shaved fresh coconut, toasted
bunch of coriander, roughly chopped
Method
1.Cook potatoes in a pan of salted boiling water for 10 mins until tender. Drain well and return to pan. Lightly crush with the back of a fork, just to break, not to mash.
2.Heat the oil in a large frying pan and then add the asafoetida, spices and dried chillies. Cook for a few mins until the spices pop and the chillies darken.
3.Add the fresh chilli, cabbage and some salt and stir-fry for 3-4 mins. Add the warm potatoes to the pan and cook for 2-3 mins more until the cabbage is tender, but still has some bite. Stir in the lemon juice, coconut and coriander, and serve.
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