Sunday, April 12, 2009

Palak Paneer

For serving 2 persons.
100 gms Paneer
1 bunch of spinach
2 onions
1 tomato
4 - 5 cloves of garlic
Cumin seeds (Jeera)
Garam Masala
Red chili powder
1 teaspoon Cream (Malai)

Wash the spinach leaves. Put 2 - 3 cups of water for heating. Once boiling, put the spinach leaves in it and add a teaspoon salt. Let it cook for 3 - 4 mins. Then drain the water and wash the spinach with cold water to maintain the green colour. Use the boiled water again to put paneer cubes in it with the heating(gas) turned off. In the meanwhile, put 2 table spoons of butter in a pan. Add Jeera, chopped garlic, onions to it one after another. Wait till onions become transparent in colour. Add chopped tomato. Add garam masala, salt and red chili powder to it. Meanwhile, make a puree of the spinach in the mixer by adding a cup of water to the spinach leaves. Then add a teaspoon of cream (malai) to it. Add a few cubes of Paneer and again mix it in the mixer. Pour the puree in the pan. Let it boil once. Add the remaining cubes of Paneer and let it cook for a while with low heating. Delicious Palak Paneer is ready to serve.
Taste it and scream Yummy!!!


Egg Curry

3 Onions
2 Tomatoes
Half coconut cut in small piece
6 clove garlic
Small piece of ginger
Handful of coriander leaves
1 Green chilly
Cummin seeds (jeera)
2 bay leaves
Salt, Sugar.
Make a paste of coconut, garlic, coriander, green chilly & cummin seeds in a mixer. Add water to make it into a paste.
Put 2 table spoon oil in a vessel. Put 2 bay leaves, chopped onions in it. Fry them till they become tranparent in colour. Then put chopped tomatoes. Then add the coconut paste to it. Add a pinch of turmeric, half tsp of red chilli powder, 2 tsp of dhanajeeru powder. 1 big spoon garam masala. pinch of sugar, salt. Put little water. Make it boil.

Wash eggs, put water in a vessel (eggs should submerge). Heat water. Boil it for 15mins. Remove water. Keep eggs for 10 mins. Peel egg skin.
Add the eggs to the gravy just before serving.

3 Seasons Pasta

½ltr Milk
½ packet Butter (125gm)
Fresh Pepper
Vegetables - Mushrooms, Carrots, Greenpeace, Cauliflower, Capsicum, Onions, Tomato,
Spinach, garlic.

Boil Pasta. Add a teaspoon of oil so that the pasta doesn't stick to each other. Add a pinch of salt to it. Boil for 10 minutes. Put cold water on it and keep it aside.
While the pasta is boiling, put a vessel with holes (Chasni) on top of the Pasta vessel and put the vegetables for steaming. Saute the Mushrooms in a frying pan with little oil for 2 mins. Add salt & pepper to it. Keep it aside.
Green sauce: Boil spinach for 3 mins with a little salt. Make a paste of spinach in the mixer.
Red sauce: Put 2 teaspoons of oil in a vessel. Add 3 flakes of garlic, 1 chopped onion and let it become transperant in colour. Add the tomatoes and capsicum. Stir for 5 mins. Make a tomato puree in the mixer or use ketchup and add to this. Keep it aside.

Put half packet of butter (approx 125 gms) in a vessel and 2 teaspoons of refined wheat flour (maida). Stir nicely. Put 2 flakes of chopped garlic in it. Slowly start adding milk. Keep stirring the milk continously. Put ½ltr Milk and keep stirring till it starts become a little thick. Add salt, pepper and little sugar to taste. Add 1 cube of grated cheese. Add the pasta in this white sauce. Add the vegetables and mushrooms. Cook for 2 - 5 mins.
Put a layer of this mixture in an oven vessel. Top it up with the red sauce. Put another layer of the white sauce pasta. Top it up with the green sauce. Again the remaining white sauce pasta. Top it up with grated cheese and freshly ground pepper.

Put in the oven for heating for 10 mins.

3 seasons pasta is ready for serving.