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Tag Archives: cashews

Methi Malai Matar Paneer

Uff! I know, just reading that is tiring; au contraire, the dish is really easy and quick to prepare and yumilicious to taste. There are some dishes that you grow up with and some are introduced to you through eating out @ restaurants, friend’s houses etc. But this was a recipe, I was introduced through the blog world and I had never tried or tasted this, till I made it. This is a dish that is super easy to prepare, but will taste as though it is a lot complicated with the methi and malai add distinctly different dimensions to it. A perfect party dish!

1 onion
7-8 green chillies
1/2″ ginger
2 cloves of garlic (optional)
1 Tbsp cashews
1/2″ cinnamon

Grind the above ingredients into a smooth paste.

Saute about a cup of cubed paneer in a tsp of oil, till they are golden on all sides. Keep this aside.

Saute the ground paste in a tsp oil, till the paste is rid of raw onion smell. (If you are really sensitive to raw onion smell, boil the onions in water for about 5 mins before you grind it). Now add

1 cup fresh fenugreek (methi) leaves (1/2 cup if you are using kasoori or dried methi leaves)
1 cup fresh or frozen peas

Cook this well for about 10 mins. Add 1/2 cup cream (or whole fat milk) to this boiling mixture and let it simmer for about 10 mins. That is it.

As I said, this is really easy to prepare and tastes well with rotis or parathas.

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Posted by on September 28, 2010 in Cooking, Desi, General

 

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Spiced butter biscuits

Growing up, the fall-back evening snack in my house would be a biscuit.  Biscuits to me are what cookies are to kids that grow up in America.  They were sold in all shapes and sizes, with different flavoring and the queen of them all was the “cream biscuit”, in which flavored icing was sandwiched between two thin biscuits.  These baked goodies were not loaded with sugar or fat and were a reasonably healthy after-food snack for kids or  tea time snack for adults, or when you just felt like nibbling on something.   There were several popular brands (Milk Bikis, Marie come to my mind) and also, equally famous was the neighborhood bakery store-bought no-brand name, what we used to call, “butter biscuits”.  These are very similar to these shortbread cookies by Meeta. After reading Meeta’s post, I really wanted to re-create those biscuits that were part of my childhood and the cookie bake-off that happened during the holiday season was the perfect excuse.  I did some more research and found this recipe at Arusuvai (in Thamizh), meaning six tastes,  which turns out to be pretty similar to Meeta’s recipe.  The recipe from Western Europe and from the heartland of South India are uncannily close – may be it was the British influence.  Whatever be it, these uncanny culinary or other such similarities never cease to amaze me. Read the rest of this entry »

 
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Posted by on February 15, 2009 in Cooking, Desi

 

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Sweet & Savory Pair

Chakkarai Pongal (Sweet Pongal) is a rice-dal based sweet dish, that is more of a snack than a dessert. It is made of rice similar to the payasam, but has the consistency of khichdi and is made using jaggery. Venn Pongal (White Pongal) has the same basic ingredient as the sweet pongal, but is its savory partner. Venn Pongal is a very popular tiffin/snack in South India. Of all the dishes that I know (or rather I can think of as I am typing this), Venn & Chakkari Pongal are two dishes that go well as a pair – a sweet one to balance the savory one.

Chakkarai Pongal

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Posted by on January 21, 2008 in Cooking, Desi, Traditional cooking

 

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Sugar and spice make for something nice

Chikki has been giving me endless reminders about how I have not really contributed to our blog yet. So here goes. Today is Varalakshmi pujai and yes I refuse to say puja instead of pujai.
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Posted by on August 24, 2007 in Cooking, Desi, Traditional cooking

 

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