Raise your hand if you are a cottage cheese lover, I can have it almost everyday and I try to make different variations every time. Dum paneer kali mirch is one such paneer preparation which is most loved by my family. In this preparation cottage cheese is slow cooked in dum to infuse the flavours and aroma of black pepper and other condiments in its rich creamy gravy. For more cottage cheese recipes click the links below. Sesame Paneer Sunehra Paneer Dhabe wala kadhai paneer Ingredients:
200 gms cottage cheese (cubed)
2 medium sized onions (paste)
1/2 tbsp ginger garlic paste
2-3 green chillies
7-8 whole black pepper
1/2 inch piece cinnamon stick
3-4 green cardamom
4-5 cloves
1 bay leaf
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 tsp degi mirch/red chilli powder
1 tsp black pepper powder
salt to taste
3 tbsp beaten curd
3-4 tbsp fresh cream
1 cup of water
Oil: 2 tbsp
For garnishing: Some chopped coriander leaves Preparation time: 10 mins Cooking time: 25-30 mins Serves: 4
Directions :
Heat oil in a heavy bottomed pan, add cloves, bay leaf, cardamon, cinnamon stick and whole black pepper, when they become fragrant add onion paste and cook till it browns, next add ginger garlic and green chilli paste and cook for a minute.
Now simmer the flame, add beaten curd to it, mix well and cook for 2-3 minutes
Add all the dry spice powders and cook for a minute.
Now add fresh cream, cottage cheese cubes along with water, simmer the flame and seal the pan with aluminium foil and top it with a lid.
Let it cook for 12-15 minutes.
Switch off the flame, adjust the seasonings and garnish with some fresh coriander leaves.
Serve hot with chapati, paratha, tandoori roti or rice.
Ramazan is the ninth month of the Islamic calender and is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Muhammad according to Islamic belief. This annual observance is regarded as one of the Five Pillers of Islam (source : Wikipedia) So when I saw my fellow blogger friend Shaheen Ali from Spoonforkandfood Ramzan special post I fell in love with the rituals performed during this holy month.....fasting from dawn until sunset, performing prayers together, discipline, self control, charity and everything that makes you a better human being :) And that inspired me to do a Ramazan special post ( heartfelt thanks to Muzammil Shaikh for answering all my queries patiently:) ) So these long fasting hours especially during Indian Summers dehydrates your body, and the need of having plenty of liquids, drinks and juices at the time of Sehri and Iftari becomes all the more important. Here's my Monsoon Magic.....when the tanginess of mangoes blend with the sweetness of litchi, it certainly creates a magic :) A perfect thirst quencher and ideal during fasting days.
Special thanks to my friends Manot Kaur and Sumeet Verma for the beautiful images :) Ingredients:
In a saucepan add water, mango pulp and cook along with sugar and spices for 5-6 minutes.
Add mint leaves and switch off the flame.
Let the mixture cool.( This is a basic Aam panna recipe, if you want to be more experimental with flavours do check my Aam panna and Kala khatta granita recipe here)
Assembling: Add 2-3 tbsp of panna concentrate in a glass, next add a tbsp of soaked basil seeds and fill the glass with some litchi juice,stir well and add some ice cubes. Garnish with mint leaves and a lemon slice. Serve chilled.
Making cake pops is such a fun.....crumbling, kneading, rolling,dipping and setting I just enjoyed every bit of the process....more so because I used all my favourite ingredients to make these adorable looking bite sized cakes dipped in silky smooth chocolate. If you have a sweet tooth you will enjoy these cakesicles as much as I did.
Ingredients:
150 gms Oreo sandwich cookies (minus 2 cookies, because I ate those :p )
130 gms pack Britania chocolate cake ( if you are making your own cake follow my eggless chocolate cake recipe
Who does not like cottage cheese and when it is cooked in rich and creamy sesame seeds based gravy, it just tentalizes your taste buds...more taste, more health and more fun :)
In a non stick pan heat oil, add cumin seeds, when they start to splutter add rest of the whole spices.
Next add ginger, garlic and green chillies, and sauté for few minutes.
Now add chopped onions and cook for 5-7 minutes, next add chopped tomatoes and cook till they are soft and mushy, switch off the flame and let the masala come to a room temperature.
Soak cashews in water for 10-15 minutes
Now add the cooked masala in a blender, add soaked cashews, sesame seeds and grind it to a fine paste using little water.
Strain the paste using a steel strainer for a smooth lump free gravy.
Add the gravy to a non stick pan, now add all the dry spices except the garam masala, cook for 2 minutes, add water and milk and a pinch of orange colour and let it come to a boil. Add cubes of paneer, and crushed kasuri methi, simmer the flame and cook for 2-3 minutes. Switch off the flame add Kashmiri wadi masala/ garam masala.
Garnish with sesame seeds and fresh coriander leaves.
Try this easy and fun filled recipe and be the hero of your party
Ingredients :
250 gms White cooking chocolate
Disposable spoons
Fillings: I have used here Nutella, peanut butter, sticky toffee sauce and basic chocolate ganache for filling. You can use other fillings too
For Nutella ganache:
1/2 cup Nutella
1/2 cup chocolate chips/ chopped cooking chocolate
1/2 cup cream
Few chopped cashews (optional)
Directions:
In a heavy bottomed pan add cream until bubbles start to form, switch off the flame, next add Nutella and chocolate chips and stir gently till completely incorporated, add chopped cashews and stir till you get nice smooth and shiny ganache.
Refrigerate for 15 mins before you use it.
Meanwhile melt white chocolate in a double boiler or in a microwave.
Now pipe Nutella ganache in the centre of the disposable spoon, refrigerate for 5-7 minutes.
Coat with melted chocolate, decorate it with confetti and allow it to set in fridge for 5-7 mins.
For basic chocolate ganache: Use the same directions as written above, only skip Nutella and double the quantity of chocolate
For peanut butter filling:
2 tbsp peanut butter
1/2 tbsp unsalted butter
1 tbsp honey
2 tbsp confectioners sugar.
Directions:
Heat everything together on a low flame for 2-3 mins. Allow it to cool before using.
Rest of the procedure is same as mentioned for Nutella ganache
For sticky toffee sauce :
1 cup sugar
2 tbsp water
1/2 cup heavy cream
3 tbsp butter unsalted
1/4 tsp salt
1 tsp vanilla extract
Directions:
In a heavy bottomed pan combine sugar and water, cook on medium heat till the mixture comes to a boil, continue to cook for 7-10 minutes till you get a dark Amber colour.
Tilt your pan occasionally to get even colour.
Switch off the flame, add in cream, butter, salt and vanilla extract, whisk together everything with a wired whisk.
Allow it to cool completely before using.
Place the caramel sauce in the centre of the spoon and dip it in a bowl filled with melted chocolate, and keep it in refrigerator for 5-7 minutes, decorate it with sugar sprinkles.
