Paneer in Almond Gravy

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Fresh Paneer cubes indulge in rich and delicious Almond based gravy…..

Ingredients:

1 cup paneer, cut into cubes

1/4 cup tomato puree

1 tsp ginger-garlic paste

1/2 tsp chilli powder

1/4 tsp garam masala

1/4 tsp cumin powder

1/4 tsp coriander powder

1 bay leaf

1 black cardamom

1 tbsp fresh cream

3 tbsp oil

Salt to taste

1/2 tbsp chopped coriander

15 almonds, soaked in warm water

2 whole dry red chillies, soaked

1 medium onion, roughly chopped

Method:

• Remove skin of almonds and grind with red chillies and onions to a smooth paste.
• Heat oil in a pan; add bay leaf and black cardamom.
• Add almond paste, ginger-garlic paste and cook till oil separates.
• Mix in tomato puree, dry spices and cook covered for 4-5 min. (cook with some hot water, if gravy turn dry)
• Add paneer cubes, cream and stir well. Cook for another 1 min.
• Serve hot garnished with chopped coriander leaves.

Spinach and Corn Quiche

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Enjoy weekend brunch with yummy and sizzling hot  “Spinach-Corn Quiche”…

Ingredients:

For Short Crust Pastry or the base:

1 ¼   plain flour

60 gm cold butter (cut in small cubes)

A pinch of salt

1-2 tbsp ice cold water

For Spinach-Corn Filling:

2 cups shredded spinach

3/4 cup boiled sweet corn kernels

2 tbsp butter

Half of onion, finely chopped

1 tbsp plain flour

1 cup milk

1/4 cup grated processed cheese

Salt and black pepper powder to taste

1/4 cup grated mozzarella cheese

Method:

For Short Crust Pastry or the base:

• Sieve the flour and salt together. Rub butter into the flour with finger tips till you get crumbly mixture.
• Knead lightly with cold water to form a dough. (Don’t over work)
• Wrap in a damp cloth or cling film and refrigerate for 15-20 min.
• Roll out dough into ¼ inch thick disc and larger than the size of the pie dish.
• Spread rolled dough into a greased loose-bottomed tin. Pinch sides.
• Prick lightly with a fork. Bake at 200 °C in a preheated oven for 20 min.

For the Spinach and Corn Filling:

• Heat the 1 tbsp butter in a pan; add the spinach and saute till it wilts.
• Add the corn and sauté for 1 minute. Keep aside.
• Melt butter in a saucepan over low heat; stir in flour. Stir and cook for about 2 min.
• Do not brown. Gradually stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken. Remove from flame.
• Now add cheese, salt and pepper and mix well. Turn off the flame.
• Add spinach-corn to the sauce and mix well.

For the quiche:

• Spread the mixture over the short crust pastry.
• Sprinkle cheese on top and bake in a pre-heated oven at 180°C for 8-10 min or till the cheese melts.
• Cut into wedges and serve hot with any soup….

Pasta and Cheese Canapes

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Quick and yummy recipe prepared from canapes filled with pasta and veggies…

Ingredients:

15-20 canape cases (I got ready made)

1/2 cup boiled pasta

1/2 tbsp dried herbs

1/2 cup finely chopped veggies (bell peppers, cabbage, onion)

Salt to taste (optional)

1/2 cup grated cheese

Method:

• In a bowl, mix pasta, veggies, and dried herbs and keep aside.
• Before serving, mix in salt and fill mixture in the canape cases.
• Top with grated cheese.
• Bake at 150 deg C for 5-7 min or till cheese start to melt and canapes turn crispy.
• Serve hot with tea or coffee.
• You can top same filling on bread or biscuits also.

Chocolaty Cinnamon Cookies

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Celebrate "World Food Day"

Relish yourself with cinnamon flavored cookies dipped in a bit of chocolate…

Ingredients:

1 cup Flour

75 gm white butter

5 tbsp castor sugar

1/2 tsp cinnamon powder

1/2 tsp baking powder

1/2 cup semi-sweet grated chocolate

1 tsp butter

Method:

•  Sift Flour, cinnamon powder, baking powder in a bowl and mix well.
• In a large bowl, beat the butter by adding 1 tbsp sugar at a time till light & fluffy.
• Add flour mixture and gently mix with light hands to form dough. (Add 1 tbsp of milk, if required)
• Roll out dough into disc and cut into desired shape with cookie cutter.
• Bake in preheated oven at 160 deg C for about 15-20 min.
• Remove & cool on wire rack.              
• Melt chocolate on double boiler; add butter and stir with a wooden spoon and until it has completely melted.
• Dip one end of each cookie in the melted chocolate and place it on baking sheet. Repeat with all cookies.
• Keep in the refrigerator for about 10 minutes, or until the chocolate has hardened.