This is something my sis D made some time back…how she came up with a recipe like this..no idea 🙂 ..but kudos to her..it was awesome and though it was to be eaten as a side dish / sabzi..i gobbled quite a bit like a starter.
This is my contribution to Vandana’s : Paneer a delicacy
Dahi Wale Paneer - A Delicacy
In bowl, mix curd, paneer, 1/2 of all powdered masalas, salt, sugar.
Cover the bowl with a plastic cover or foil and let it marinate in a fridge for 5-6 hours.
After 5-6 hours, remove the paneer from the fridge and set it outside at room temperature for 15 minutes.
Heat oil in a kadai, add jeera, ginger - garlic paste, chopped onion and fry them till the paste loses its raw smell and the onion are brown in colour.
Add the marinated paneer to the kadai, the ground whole masalas, bay leaf, remaining powdered masalas to the paneer and cook at low flame with lid closed for atleast 25-30 minutes.
Cook till the raw smell of the spices is gone and the oil seperates out of the gravy.
Once cooked, (switch off the flame) add cream and chopped coriander to the paneer and mix well.
Serve hot with phulkas or like me eat it as it is like a starter 😉
Ah…….. at last I have been able to take time out of my busy office schedule and write a post… this was a veryy simple soup that i made some time back..it is also called the Classic Russian Borscht… I have made the vegetarian version on this soup…here goes
Borscht - A russian soup affair to remember!!!
Pressure cook all vegetables, bay leaf etc with little water ( 3 whistles at least)
In a food processor grind the vegetables and butter (remove the bay leaf while grinding).
Add the required amount of salt and pepper and pour equal amount in soup bowls.
Garnish with sour cream or in my case thick creamy curd and chopped coriander leaves and wolla a purpleish pink soup is ready to eat.
Today i decided to make a variation of the pasta that i usually make.. to change the taste decided to add some peanuts and mint leaves as well to see how it tastes…and the end result was quite nice.
Nutty & Minty Pasta
Heat oil in a vessel, add the onions and garlic and suate till the onions are golden brown in colour.
Add tomatoes, Carrots, mushroom and peas and let them cook.
Add the dry herbs, little salt and sugar and mix well.
Add the mint leaves and bay leaf and mix well.
Add the cooked pasta and mix well and cook for a couple of minutes.
Add the crushed peanuts, 1/2 cube of cheese and mix well.
Grate the rest of the cheese and grill in the microwave for 2 minutes.