The last four decades have seen a change in Indian eating habits. Dal, roti, rice, sabji though soul food, cuisine from all over the world is accepted but tweaked to suit the Indian palate. The Chinese cuisine is one such where the Indian chefs have experimented and churned out a number of delectable dishes. Posting a Paneer, pepper,chilly fry today which is served as a starter before a main course.
400 gms malai paneer
1 large capsicum/ bell pepper chopped into large cubes.
2 large onions sliced into petals
2 tbsps ginger, garlic, green chilly paste
Oil for frying the paneer
1 tbsp oil for seasoning
1 tbsp soya sauce
1 tbsp tomato ketchup
Cut the paneer into bite sized pieces. Malai paneer is extremely soft so needs gentle handling. Sprinkle salt, pepper and corn flour and toss gently to avoid breaking. Keep aside for ten minutes to marinate. Meanwhile slice the onion and bell pepper. Heat the oil in a pan. Divide the paneer into three batches and fry them on a gentle flame to a crisp golden brown, taking care to see that it’s turned over only after one side is thoroughly done. This is to prevent the paneer from breaking. Drain on absorbent kitchen towel. Heat one tbsp oil and drop in the chilly, ginger, garlic paste. Saute for a minute and then add the onion and bell pepper. Add salt and a generous amount of pepper. Toss. The bell pepper should retain its crunch, yet be semi cooked. Add the sauces and give a quick stir. Add the paneer pieces, toss well and serve hot.
Here is a cooling and delicious raita flavoured with mint and a hint of garlic which goes extremely well with Biryani and Pulao. You can even serve it as a dip with kebabs and tandoori items.
One bowl/ 200 gms of thick set curds
One small cucumber finely chopped
3 sprigs of mint
3 tbsps Coriander leaves
1 large clove of garlic
1 green chilly
A few drops of lemon juice
Whisk the thick set curd well. Add salt and keep aside. Grind the garlic, chilly, mint and coriander leaves to a fine paste with three tablespoons of curds. Drop it into the curd. Add the chopped cucumber and lemon juice. Mix well. Serve chilled.
The GSB community makes use of horsegram in a variety of ways. I have posted a simple stir-fry, a soup and also a coconut gravy based dish made of horsegram in here.
Horsegram Dhoddak is a healthy and nutritious breakfast item which can be served with a chutney of your choice. Here I have served it with a roasted gram and coriander leaves chutney.
125 gms split black gram/ Urad dal
125 gms horsegram/ kulith/ kollu
250 gms Idli rava
Wash and soak the urad dal and horsegram for five hours. Grind to a smooth paste in the wet grinder using enough water to get a batter of flowing consistency. Tip the batter in a vessel. Wash the idli rava, drain and squeeze out all the water. Add to the ground batter along with salt. Mix well and allow to ferment for ten to twelve hours. Heat a skillet/ tava. Pour a tsp of oil and some mustard seeds. After they have spluttered pour a ladleful of batter, cover and roast till browned on the underside. Flip. Roast on the other side as well. Serve hot with chutney of your choice.
This was an experiment which turned out to be delicious. I was left with about four glasses of tomato juice and wanted to finish it off as soon as possible. I was wondering if I should make a soup and then I remembered that there was a half a tetra pack unused coconut milk lying in the freezer. I decided to make a Saaru which turned out to be simply amazing.
8 tomatoes blended to a puree
Sugar, salt, pepper powder and a pinch of chaat masala.
100 ml coconut milk
2 tbsps Ghee/ clarified butter
12 cloves of garlic crushed
1 heaped tsp chilly powder
3 tbsps finely chopped coriander leaves
Blend the tomatoes in a mixer and strain the puree. Tip it into a pan and add the sugar, salt, chilly powder, pepper and chaat masala. Add water as required. The consistency should be neither thick nor watery. Bring it to a boil and allow to simmer for about five minutes. Heat the ghee in a pan and drop in the crushed garlic. Roast till the garlic turns a deep brown. Pour the seasoning into the boiling Saaru and simmer it for another five minutes. Drop in the coconut milk and coriander leaves. Keep stirring for a minute. Switch off and serve hot.