the goodness of panir / paneer

quick snack:


boil and mash 2 medium sized potatoes
then add roughly the same amount of panir.
a dash of red chili powder and garam masala
and salt.

make 1 inch balls and deep fry


quick dessert:

2 cups of panir
1 can of condensed milk

cook over low heat, mixing continously.
top with cardamon powder or nuts.

-nani khemaney

Pooris with a twist

Hi everyone!

Here's a funky way of enjoying a fusion of Mexican and Indian cuisine:


POTATO POORIS WITH MANGO SALSA

Ingredients:

2 medium potatoes (boiled, peeled, mashed and cooled to room temperature)

2 tbsp. Chives

1 tsp. Chilli powder

salt to taste

1 3/4 cup white flour

1 cup bread flour

1/3 to ¼ cup. cold water or less

Method:

In a medium bowl combine the mashed potatoes, chives, chili powder, and salt, then add in flour and water.

Knead the dough for a couple of minutes until it is stiff enough to roll without adding extra flour.

Make small balls of the dough and cover them with damp cloth.

Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.

Repeat the same process to roll out all pooris.

Frying the Pooris

Heat plenty of oil in a pan until very hot.

Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.

This should take only a few seconds. Flip the poori over and cook the other side until golden brown.

Serve hot with curried vegetables, soup, dips or salsa.

Mango Salsa

Ingredients

1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste

Also good with diced red bell pepper and jicama.

Method

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.Serve salsa with freshly cooked pooris.

reference:

http://www.elise.com/recipes/archives/000473mango_salsa.php

Palak Paneer

Palak Paneer is spinach sauce with fresh cheese.


I've had several versions of this dish... but I have never actually made it myself.
It is really popular in North India.

here's a helpful video from from Manjula the pro:

http://www.youtube.com/watch?v=Saj9TS-wVaw

Manjula uses store bought paneer though.
Although this makes life easier, the fresh one is always best. If you have time,
you've got to try making your own.

(Check out Sunil Gupta's post on making your own paneer.)


If you like your palak paneer with onions and fresh spinach, check out this video
VahChef
http://www.youtube.com/watch?v=ZtPDWTAYpoY&NR=1


- Nani Khemaney

helpful videos for the novice cook

watch and learn from the pro :)

chapati video:
http://www.youtube.com/watch?v=jD4o_Lmy6bU

; )


chapatis are healthier than white bread!

-nani khemaney

recipe request!

hi kaila!

can you post your mom's famous almond cookie recipe?

hi sunil!

do you have a good recipe for carrot halwa? mine never turns out well.



thanks!
- nani

Papadams— the best cooking method

Although they are best fried, it’s not too good for your waistline.

An alternative is to pass it over open flame for 30 or so seconds till it is cooked. If you like spicy food then this is the best option for you. This cooking method enhances the spiciness of the papadams. Watch out though, I’ve burnt a lot of papadam using this method. It cooks fast! Don’t do anything else if you’re roasting over open flame.

Another alternative is to cook it in the microwave, on low for 2 to 2:20 minutes.
It’s low fat, not too spicy and perfectly crispy.

So the microwave wins!

- nani khemaney

Parathas

Parathas are one of the most wonderful foods ever.

Want to learn how to make them? Just go here: http://www.youtube.com/watch?v=ZHqZlKrfbGg

Every morning our whole house smells of parathas. There's nothing quite like these. Once you are used to having parathas for breakfast or snacks, other foods seem so ordinary and tasteless compared to these.

One thing that makes parathas simply to die for is butter. Home made butter is great too!

Here's how to make butter:

Instructions

Difficulty: Easy

Things You’ll Need:

• 1 quart glass canning jar with lid, very clean.
• 1 pint heavy cream (also called heavy whipping cream)
• 1/2 pint 1/2 and 1/2 or extra heavy cream
• non iodized table salt
• bowl
• piece of cheesecloth
• plate

Step1

Allow the cream to come to cool room temperature. Very warm cream will not make good butter, neither will very cold liquid.

Step2

Pour both creams (liquids) into slightly cool jars and screw the lid on tight.

Step3

Now shake the jar up and down, around, back and forth, tilted. Keep the cream working together.
It will take a little while, about 45 minutes or more depending on the fat content of the liquid and how cool it stays.
Keep the fluid moving at all times. If you get tired hand it off to another person.

Step4

As the fat globules begin to pound together and bang into one another and create bigger fat globules, there is a liquid that is forced out. This is called whey.

Open the jar and pour this out. Kittens, puppies can drink this.

Step5

Keep shaking the jar and removing the whey. Soon there will be a soft mass forming at the bottom.
You can sprinkle a bit of salt into the mass and shake some more. Keep removing the whey.
Keep shaking until it forms a solid that will bang against the jar like a ball.
When you get to this stage take apiece of cheese cloth and pull it tight over a bowl. Dump out the butter onto that cheesecloth and allow the rest of the liquid to drain away.

Step6

On a plate place the butter and sprinkle with some salt. Mix the salt in and then you may chill for about two hours to make it form or hold shape in a mold. Its ready to eat and use immediately after mixing in salt.