Paneer Pasanda

Paneer Pasanda

1. Chop Paneer into triangles

2. Make a stuffing of crumbled paneer, chopped coriander leaves, chopped cashew nuts and raisins , salt sugar to taste.

3. 

Slice the triangles from the centre , and place stuffing between the two slices

4. Smear tandoori masala on both sides.. You may smear any masala as per your choice . Bake in a preheated oven at 180 deg C for ten minutes on each side.. Brush each side of the paneer with oil or butter

5. You may serve them as kebabs directly with coriander chutney , onion rings, lemon wedges

6. Or you may make a thick curry and pour over the paneer kababs to be had with rice or rotis.. For the curry, fry onions, ginger, garlic, chopped tomato, turmeric, salt to taste till the tomatoes soften . Cool and make a paste of it . In a little ghee or oil, add the ground paste along with chopped cashew nuts and raisins, kastoori methi, a little crumbled paneer.. Till the oil / ghee comes out from the sides.. I kept the gravy thick as we had it with pulao. Bon Appetit!

Garlic and black pepper Tofu

Today's lunch was inspired by Fat free vegan's recipe with the same title . The link to the original link is  http://blog.fatfreevegan.com/2012/05/thai-black-pepper-and-garlic-tofu.html

I had bean sprouts at home which I had to use before they got spoilt and wasted  . I also wanted to make a one pot dish of veggies and proteins . And the aforementioned recipe gave me just that . But knowing me, I tweaked it with whatever I had at home ...

Since the meal was just for two , I took a slab of 200 grams firm tofu . I chopped them into rectangles and marinated them in a mixture of dark soya sauce , one crushed garlic, crushed pepper corns , rice wine and regular vinegar . When I was adding rice vinegar , I was startled to smell an  aroma  of spirits. I took a closer look at the bottle I had just opened and it turned out to be of rice wine . Oops ! So added a little regular vinegar to make do ..😁😁

I marinated the tofu just for half an hour . I then baked the tofu in the oven at 200 degrees centigrade for 30 minutes , turning over the tofu after 15 minutes.

In a pan , I heated  a teaspoon of oil, swirling the oil to grease the entire pan . After the oil had heated to a high point , I added two finely chopped ( in length ) onions . After a minute when it had started browning , I added a zucchini chopped in squares. Stir fried it for two minutes . I then added a mixture of crushed garlic ( five very large pods) and crushed pepper corn . After a minute I added sliced mushrooms . After another minute I added 200 grams of bean sprouts and one capsicum  chopped lengthwise. In the mean time I had some light soya sauce, a small teaspoonful of spicy Sriracha sauce , a teaspoon of honey, a little vinegar . I next added this mixture to the vegetables and continued to stir fry for five minutes. By then the tofu had got baked .

While I added the tofu to the vegetables , the next time I will be tossing the baked tofu with the vegetables for a minute to let the tofu become a little soft .

It was filling for lunch  , tasty , not to mention quick to make and good to eat . This is a keeper too ! 😊😊

Bon appetit !

Tuna Avocado Sandwich

With just AB and me at home , my search for recipes is for ones that is just enough for two , with no left overs .. And also a healthy one with us getting younger by the day .. ;) ;) .... And the third of course is one with minimum effort and maximum taste . Hit on a keeper yesterday . I love eat Subway sandwiches here ( have not enjoyed as much the Subway products in India and Singapore) . My favourites being egg mayo and tuna melt . I had a tin of spicy tuna and an avocado  available at home and so googled for avocado tuna sandwiches.. And this is what we ended up eating ..

Toast bread absolutely crisp.
In a bowl, mash an avocado . To it add sunflower seeds, finely chopped onion, cranberries, finely chopped  tomato , drained tuna from one can ( I used the Lite Spicy Tuna) . I added a teaspoon of mayonnaise as I was not buttering the toasts . This quantity will suffice for  five open sandwiches.

Spread on your toast and Bon appetit! 😊😊

Egg in a cloud

Sumita Boudi had shared a link to this recipe on facebook  .. Am unable to locate the link unfortunately, to give due credit ... 

Separate egg white and yolk. Beat the egg white till they form peaks. 

Place a spoonful on baking paper.

Bake in a preheated oven at 200 deg C for three minutes. 

Gently place the yolk in the middle and bake for another three minutes for a runny yolk and five minutes for a firm yolk.

While I sprinkled salt and pepper towards the end , the original recipes calls for finely cut chives and cheese to be gently added to the beaten egg white . Very easy in terms of preparation , uses no oil, looks good and tastes good ! Bon Appetit!

Goanese Cafreal Chicken

Weekend calling ... Goanese Cafreal Chicken.. 

Grind to a paste coriander leaves, spring onion ( leaf and all) , ginger, garlic, coriander powder, cumin powder, turmeric powder, 2 tspns sugar, salt to taste, garam masala ( cloves , cinnamon , don't cringe but I added cardamom too) , green chillies in 4 teaspoons red wine vinegar. Marinate chicken in it . Heat oil in pan and fry onions in it and keep it aside. Add a little more oil and add the chicken pieces with the marinade. I cooked both sides of the chicken on high flame for around five minutes. Then lowered the heat , covered the pan and cooked it for another twelve minutes . Added the fried onions , couldn't get myself to add a dollop of butter. Mixed the onions and the cooked chicken . This is supposed to be a dry preparation . It is a lovely combination of the heat of the chillies, the sweetness of sugar , and the tartness of vinegar .. Bon appetit! It went very well with pita bread stuffed with salad ... 😊😊
For those looking for exact measurements and the original recipe, please google Aditya Bal Cafreal Chicken ..