Achari Paneer / Cottage cheese in Tangy yogurt sauce

I love this paneer recipe. It goes perfect with hot garlic naan or roti. Simply delicious.

Preparation time = 20 mins
Serves = 4
Calories = Approx 250/ Serving

INGREDIENTS-
2 Cups Paneer (Cubed)
1 Cup Yogurt
1 Tbsp Oil
1/2 Tsp Turmeric
1 Tsp Fenugreek leaves
1 Tsp Mustard seeds
1 Tsp Cumin seeds
1 Onion (Small, Sliced)
1 Tsp All purpose flour
1/2 Cup Cilantro
Salt to taste (Around 1 tsp)

PREPARATION-
1. Mix paneer cubes, yogurt, turmeric, flour, salt and set aside.
2. Heat oil in a pan. Add all the spices and allow to splutter. Now add the sliced onions and saute till they turn translucent.
3. Add paneer mixture and mix. Cook for 5 min on low flame or until most of the moisture evaporates.
4. Turn off the flame and sprinkle cilantro.

Achari Paneer

Serve hot with rice or roti.



©Sasha
 posted 2012

Mutton Masala / Lamb Curry

Preparation time = 30 mins
Serves = 4
Calories = Approx 280/ Serving

INGREDIENTS-
1 lb Lamb
2 Onions (Chopped)
4 Tomatoes (Chopped)
2 Hot peppers (Sliced)
2 Tbsp Oil
1 Tsp Mustard seeds
1 Tsp Cumin seeds
2 Bay leaves
5-6 Cloves
2 Cardamoms
1 Stick Cinnamon
1 Tbsp Ginger garlic paste
1/4 Tsp Turmeric
2 Tsp Red chilli powder
1 Tsp Garam masala
Salt to taste (Around 2 tsp)
1/2 Cup Cilantro (Chopped)
1/4 Cup Mint leaves (Chopped)

For Masala-
1/2 Cup Coconut (Shredded)
1/4 Cup Poppy seeds

Saute poppy seeds on low flame. Allow to cool.
Once cooled, blend poppy seeds and coconut together into a smooth paste.

PREPARATION-
1. Heat oil in a pan. Add mustard seeds, cumin seeds, cloves, bay leaves, cinnamon stick, cardamom and saute  for a minute or two.
2. Add onions, hot peppers, ginger garlic paste, turmeric and saute till onions turn tender.
3. Now stir in the chopped tomatoes and mix. Cover and cook till tomatoes are almost done.
4. Clean the lamb and add to the cooked mixture. Cover and cook for 5-10 mins or till the color of the meat changes.
5. Add the ground paste, 2 cups of water and mix. Cover and cook till the meat turns tender.
6. Now add salt, red chiili powder, garam masala and stir. Cook till desired gravy consistency.
7. Sprinkle cilantro, mint leaves and turn off the flame.

Mutton Masala / Lamb Curry

Serve with rice or roti.



©Sasha
 posted 2012

Ghasghas / Deep fried yeast dough breakfast

This is my mom's recipe. A middle eastern breakfast and snack recipe made from yeast dough deep fried in oil. Soft and fluffy and perfect to dip with tea or dunk in any sauce of your choice or even you can stuff it with scrambled egg or as a matter of fact any filling. You can make these ahead and freeze or refrigerate them, thaw and microwave them.....you have a perfect breakfast or a snack anytime...anyday.

Ghasghas

Preparation time = 30 mins (Excl. proofing time)
Serves = 6
Calories = Approx 220/ Serving

INGREDIENTS-
2 Cups All purpose flour
1 Egg
2 1/2 Tsp Yeast
1/2 Cup Milk or 2 Tbsp Milk powder
1/4 Cup Sugar
1 Tbsp Unsalted Butter (Melted)
Salt (Pinch)
Oil for deep frying

PREPARATION-
1. Warm milk in microwave. Add sugar, yeast and allow it to proof which will take about 5 mins.
2. Now to the yeast mixture add egg, butter, salt and mix well. Add this mixture to the flour and make a dough. Knead the dough for 2-3 mins.
3. Grease a bowl with some oil and place the dough in it. Cover with a damp towel and allow the dough to rise for 1-2 hrs or until the dough doubles.
4. Once the dough doubles, punch it down. Divide dough into lemon size balls.
5. Dust the rolling surface with some flour. Place the dough ball and roll it into round shape. Cut the rolled dough into 4 equal parts by cutting in the middle like you would divide a circle into 4 pieces.
6. Meanwhile heat oil in a pan for deep frying.
7. Roll the remaining dough. Cover the prepared ones with damp towel.
8. Fry the cut dough pieces few at a time on a medium flame. They just take a min or 2. Place them on a paper towel to drain any excess oil.

Ghasghas

Serve with some tea on the side. Yummy!!!!!

Ghasghas Stuffed with scrambled egg

I cut them in the middle and then stuffed them with some scrambled eggs. How easy was that.


©Sasha
 posted 2012

Chicken Korma / Chicken in coconut and potato gravy

Preparation time = 40 mins
Serves = 4-6
Calories = 280/ Serving

INGREDIENTS-
1 lb Chicken ( Boneless or Bone in / Cut into pieces)
3 Potatoes (Peeled & Cubed)
1 Onion (Chopped)
1/2 Cup Coconut (Shredded)
1 Tbsp oil
1 Tsp Mustard seeds
1 Tsp Cumin seeds
5-6 Cloves
2 Bay leaves
1/2 Stick Cinnamon
1/4 Tsp Turmeric
2 Tsp Red chilli powder
1 Tsp Garam masala
Salt to taste (Around 2 tsp)
1/2 Cup Cilantro (Chopped)
1/4 Cup Mint leaves (Chopped)

PREPARATION-
1. Heat oil in a pan. Add mustard seeds, cumin seeds, cloves, bay leaves, cinnamon stick and saute for a min.
2. Now add chopped onions, ginger garlic paste, turmeric and saute till onions turn tender.
3. Add chicken, mix and allow to cook for 5 mins. Now add the chicken broth, cover and bring to boil.
4. Once the curry comes to a boil, stir in the potatoes, garam masala, shredded coconut, red chilli powder, salt and mix well. Cover and cook till desired consistency.
5. Sprinkle cilantro and mint leaves and turn off the flame.

Chicken Korma

Serve with rice or roti.


©Sasha
 posted 2012

Brioche Chocolate Chip rolls and bread

I tried these rolls with slight modification of my brioche bread. The thing about these rolls is they are individual rolls which makes a perfect portioning, easy for packing as evening snack or snack to office. My husband simply loves these. They are soft as cotton and sweet as sugar. Makes perfect tea time snack and good as they are.

Brioche Rolls

Preparation time = 60 mins ( Excl. proofing time)
Serves = 12-14 rolls
Calories = Approx 200/ roll

INGREDIENTS-
1 Cup Warm Water
1 1/2 Tbsp Yeast
2 Tbsp Sugar
4 Eggs
1 Cup Unsalted butter (room temperature)
1/4 Cup Milk
1/4 Cup Sugar
6 Cups All purpose flour
1/4 Cup Chocolate chips
Extra butter for brushing

PREPARATION-
1. Add yeast, sugar to the warm water and allow to proof.
2. In a wide bowl, add butter, milk, sugar, eggs and beat well. Now add the flour, yeast mixture and mix well until everything is incorporated and the dough gets smooth and elastic. Add some more flour if needed.
3. Grease the bowl with vegetable bowl, transfer the dough and cover it with a damp towel. Allow to rise in a warm place up to an hour or two.
4. Once the dough doubles, punch the dough down with fist. Divide the dough into equal portions.
5. Now spread each dough ball into a thread. Roll the thread into a roll like you would do for the cinnamon buns.
6. Place them on a greased baking sheet, cover with damp towel or plastic sheet and allow to rise again.
7. Preheat oven to 350 *F. When the roll doubles, brush them with butter. Bake the rolls for 20 mins or till the rolls turn golden brown.
8. Cool completely and store in a zip lock or air tight container. They are good at room temperature for up to a week.

Brioche Rolls

I also made a bread out of some dough. Even the bread was soft and delicious. Of-course its the same recipe...right!!!!  :P

Yummy!!!!!!



©Sasha
 posted 2012

Khoya Burfi / Milk cakes

A delicious and tasty recipe with few ingredients. All you need is a little patience to prepare this. Once you master it you will be addicted to these delicious milk cakes.

Khoya Burfi / Mawa Burfi

Preparation time = 40-60 mins
Serves = 4-6
Calories = Approx 150/ Piece

INGREDIENTS-
1 lb Khoya (Grated)
2-3 Cups Sugar
1/4 Tsp Cardamom powder
5 Saffron strands
1/4 Cup Milk
1 Tbsp Clarified Butter / Ghee
Pistachios

PREPARATION-
1. Heat milk and add the saffron strands. Mix and set aside.
2. Heat a heavy bottomed pan. Add grated khoya and cook till the khoya starts turning gooey.
3. Add sugar and continue cooking on low flame. Cook till most of the moisture escapes. Keep stirring continuously.
4. Finally add cardamom powder, saffron milk and mix well. Cook till the milk evaporates. Turn off the flame and let the mixture cook.
5. Butter a wide pan. Transfer the mixture to the pan and allow to cool. Once the mixture sets, using a knife or cookie molds cut into desired shapes. You can also shape them using your hands.
6. Decorate with pistachios or your favorite nuts.

Milk Cakes / Khoya Burfi

Store in a air tight container in refrigerator.


©Sasha
 posted 2012

Curried Black eyed peas with fenugreek leaves

Preparation time = 30 mins
Serves = 4
Calories = Approx 220/ Serving

INGREDIENTS-
1 Cup Black eyed peas (Canned / boiled ready to use)
2 Cups Fenugreek leaves (Chopped)
1 Onion (Chopped)
1 Cup Whole milk
1 Tbsp Oil
1 Tsp Mustard seeds
1 Tsp Cumin seeds
5-8 Curry leaves
2 Tsp Garam masala
1 Tsp Red chilli powder
1/4 Tsp Turmeric
1 Tbsp Ginger garlic paste
Salt to taste (Around 2 tsp)
1/2 Cup Cilantro and Mint leaves (Chopped)

PREPARATION-
1. Clean and chop fenugreek leaves. Add pinch of salt and let the leaves rest for 5 mins. After 5 mins squeeze the leaves to take out the juices. This will make the leaves less bitter. Set aside.
2. Soak and boil black eyed peas with some salt and set aside. If using canned beans, drain them and rinse under running water.
3. Heat oil in a pan. Add mustard seeds, cumin seeds, curry leaves and allow to splutter. Now add chopped onions, ginger garlic paste, turmeric and saute till onions turn opaque.
4. Stir in the fenugreek leaves and mix well. Cook for 5 mins or till the raw flavor of the leaves is gone. Once the leaves are cooked, add beans and mix.
5. Add 2 cups of water and mix well. Bring to boil. Now add salt, red chilli powder, garam masala and cook till the water is almost absorbed. Be careful while adding salt.
6. Once the water is absorbed add milk, stir and bring to boil. Cook till desired consistency.
7. Garnish with cilantro and mint leaves.

Curried Black eyed peas with Fenugreek leaves

Serve with rice or roti.


©Sasha
 posted 2012