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Colorful Chili Paneer Ingredients:
200 gms paneer cut into thick strips
1/2 green bell pepper (capsicum)
1/2 red bell pepper
1/2 yellow bell pepper
1/2 orange bell pepper
1/2 onion
6-7 tbsp tomato puree
1 pint heavy whipping cream
Ginger- garlic paste
Cumin seeds
A pinch of asafetida (hing)
2 tsp MDH Kitchen King Masala or garam masala
1 tbsp kastoori methi
1/2 tsp chili powder (optional)
2 tbsp ghee
Salt to taste
Method:
Cut bell peppers, paneer and onion into elongated strips. In a pan,
heat ghee and sauté peppers, peppers and onion until tender. Set
aside. Separately, heat ghee in a pan, add asafetida, cumin and
tomato puree, cook for 5 minutes, add chili powder, Kitchen King
masala and cook for another 5 minutes. Add cream, and let the
mixture come to boil. Add kastoori methi and salt. In the serving
dish, arrange peppers, paneer and onions and pour the cooked gravy
on top. Serve hot.
Pista Kulfi
Ingredients:
1 can condensed milk
1 can evaporated milk
8oz or 12 oz whipped cream
1 cup chopped pistachio nuts
2-3 drops pista essence
Method:
Mix all the ingredients together with half the quantity of pista. Sprinkle the remaining half on top and freeze.
Please note: Pista can be substituted with mango pulp for mango ice cream.
For the diet conscious: Reduce condensed milk or use all fat free ingredients for a fat free kulfi.
Instant Dosa
Ingredients:
1-cup rava (semolina)
1-cup maida (flour)
2-cups rice flour
1-cup yogurt
2-3 green chilies chopped
1-inch ginger chopped
1 onion chopped
1/2 tsp cumin seeds
Cilantro
Salt to taste
Oil
Method:
Mix all ingredients except oil. In a greased pan, ladle out
batter and spread as in regular dosa. Pour a little oil over the
edges. Flip over dosa after a while. Serve hot with chutney or
sambhar.
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