The White Apron

Red velvet cupcakes with cream cheese frosting. Served in medium size.

KADHAI PANEER RECIPE

INGRIEDIENTS:

300gms of Paneer
6-7 Meduim Size Onions
2-3 Tomatoes
1 big green Capsisum
5-6 gloves of garlic
1 inch piece of ginger
3-4 green chilli (add more if you want it more spicy)

1 tbsp of fresh cream
11/2 tbsp tomato ketchup
1 tsp cumin seed
1 tsp coriander powder
1tsp red chilli powder
1/2 tsp fenugreek leaves
1/2 tsp garam masala powder
1/2 tsp black salt
salt to taste
2 tsp Oil for tempering
Oil for frying

Method:

1. Blend the tomatoes, ginger, garlic and 1/2 tsp cumin to a fine paste.
2. Cut the onion and capsicum to 1 inch pieces.
3. Fry the onions until transparent, do not make it brown.
4. Fry the capsicum only till its little soft and does not loose its crunch.
5. cut the paneer to long fingers of 1 inch and fry them in the same oil only for 1/2 minute or so.
6. Now, in a kadhai heat the oil and add cumin, green chillies then add coriander and red chilli powder and tomato paste.
7. saute till the tomatoe paste is cooked and leaves oil.
8. now add the onion and capsicum and mix well.
9. add all the other spices and simmer for 2-3 minutes.
10. now add the fresh cream and tomato ketchup along with paneer and adjust the seasoning as per taste.

Serve hot with fulka, naan, kulcha etc.

Note: Tomato ketchup gives the dish a tangy and sweet taste and beautiful color. Avoid if sweet is not the prefernce.

Vegetarian Burmese Khowsuey Dish

Ingriedients:

4-5 baby corn, diced

2 medium carrots, peeled and sliced

1/4 medium cauliflower, separated into florets

1/4 medium broccoli, separated into florets

2 medium yellow zucchinis, sliced and halved with skin

5-6 french beans, sliced diagonally

1 medium onion, finely chopped

2 Tbsp finely chopped garlic

1 1/2 inches ginger, finely chopped

2 inch stalk lemongrass, finely chopped

1/2 tsp turmeric powder

1 Tbsp oil

2 Tbsp gram flour

1 cup coconut milk

Salt to taste

1 tsp sugar

Crushed black peppercorns to taste

1/3 cup roasted peanuts

100 gm noodles

100 gm glass noodles, boiled

1/2 cup diced tofu

2 Tbsp browned onions

1 Tbsp finely chopped fried garlic

1 tsp red chilli flakes

1 tsp lemon juice

1/2 tsp chilli oil

Few fresh coriander sprigs for topping

Method:

Heat sufficient water in a deep non-stick pan. Add noodles and boil for 2-3 minutes.

Drain and transfer into a bowl.

Grind together onion, garlic, ginger, lemongrass and turmeric powder into a fine paste.

Heat oil in a non-stick pan.

Add ground paste and saute well.

Add gram flour, mix well and saute for 5-6 minutes.

Add 1 cup water, mix and cook further, whisk well.

Add coconut milk and whisk.

Add 1 1/2 cups water and mix well.

Add salt, sugar and crushed peppercorns and mix well, bring to a boil.

Add babycorn, carrot, cauliflower, mix well and boil.

Add broccoli, zucchini and beans, mix well and boil for 3-4 minutes.

Coarsely crush peanuts in a mortar with a pestle.

Place boiled noodles and glass noodles in a serving bowl.

Add tofu, browned onions and fried garlic.

Sprinkle chilli flakes and drizzle lemon juice on top.

Add crushed peanuts and toss gently to mix.

Top with cooked vegetables and pour the soup over.

Garnish with fried garlic and browned onions. Drizzle some chilli oil and finish with fresh coriander leaves.

Awsome khandvi..

Dominoes Style Garlic Bread!!