Tags: Bhendi

Ingredients:

• 4 small red capsicums
• 1 tablespoon olive oil
• 600g lamb mince
• 1½ cups leftover rice mixture (see prosciutto rice cakes with aioli recipe)
• 1 tablespoon parsley, chopped
• 3 garlic cloves, crushed
• 1 small red chilli, finely chopped
• 2 eggs, lightly beaten
  baby rocket, to serve.

how to make Rice-stuffed capsicum

Preheat oven to hot, 200°C.

Slice the top off each capsicum. Remove seeds and membrane from the centre. Place tops back on. Transfer to a microwave-safe dish. Microwave on high (100%) power for 4-5 minutes.

Meanwhile, heat oil in a large frying pan on high. Brown mince for 4-5 minutes, breaking up lumps with back of spoon as it cooks.

Stir in rice mixture, parsley, garlic, chilli and eggs, stirring until heated through.

Fill capsicums evenly with rice mixture.

Replace tops. Bake for 15-20 minutes.

Serve capsicum topped with rocket salad.

Tags: capsicum, Rice Recipe

Ingredients:

300 gms Potato (Aloo)

4 tblsp Cashewnut(Kaju)soaked

1/4 cup water

1 tblsp chopped Ginger

1 tsp chopped Garlic (Lasun)

1/2 tsp Black Cumin Seed

1 Bay Leaf (Tej Patta)

2 chopped Onion (Pyaj)

a pinch of Turmeric

1/4 tsp Garam Masala

2 tblsp chopped Coriander Leaves

1/4 cup beaten Curd

1/4 cup Milk Oil for frying

How to make shahi kaju aloo:

Wash potatoes and peel and cut them into 1 inch pieces.

Fry the potatoes to a deep golden brown and keep aside.

Grind cashewnuts, ginger and garlic to a paste in a grinder.

Keep this paste aside.

Heat some of the oil in a heavy bottomed pan.

Add black cumin and bay leaf.

Wait for 30 seconds till cumin seeds stop spluttering.

Add onions and cook on low flame till onions turn soft but do not let them turn brown.

Add turmeric and garam masala. Stir to mix well.

Add the paste prepared earlier. Cook for 1 minute

Add yogurt and stir fry till water evaporates.

Cook till it dries.

Add milk and about 1/2 cup of water to the gravy.

Boil and simmer for 2 -3 minutes.
Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.

Cook on low flame till the gravy thickens and coats all the potatoes.
Serve hot with nan or paranthas.

Tags: Kaju Aloo, Potato (Aloo), Vegetable Recipes

Easy Paneer Peshawari Recipe

Ingredients

• 250 gms Paneer, cubed
• 1 Onion, finely chopped
• 1 Tomato, finely chopped
• 1 Onion, sliced
• 1 Tomato, sliced
• 1 Capsicum, sliced
• 2 Green Chillies, finely chopped
• 3-4 tbsp Oil (or as required)
• 1 tsp Jeera seeds
• 1 tbsp Ginger – Garlic Paste
• 1/2 tsp Turmeric Powder
• 1/2 tsp Jeera Powder
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Kasoori Methi (Roast on a hot tawa for 10-15 seconds. Remove and crush in between hands)
• 1/4 tsp Black Pepper Powder
• 1 tbsp Boiled Cashewnut Paste (Boil 5-6 Cashews and then grind to a paste)
• 1 tbsp Butter
• Salt to Taste
• Coriander Leaves, for Garnishing
• A pinch of crushed Kasoori Methi, for Garnishing
• A little Cream, for Garnishing

How to make Paneer Peshawari

• Heat oil in a kadai.
• Add jeera seeds & allow to crackle.
• Then add in the chopped onions and sauti until light brown.
• Add ginger – garlic paste + chopped tomatoes.
• Cook till the oil surfaces on top.
• Dilute the turmeric powder + jeera powder + garam masala powder + pepper powder in 2 tbsp water & add to the gravy.
• Also add in the chopped green chillies.
• Bhuno the masala for 2 mins.
• Then add in the sliced onions + tomatoes + capsicum + 8-10 tbsp water.
• Mix & cook for a couple of mins.
• Then add in the cashewnut paste + butter + salt to taste.
• Mix well & cook for 2-3 mins.
• Finally add in the cream + crushed kasoori methi + paneer cubes & cook for a further 5 mins or until the paneer heats thru & becomes soft.
• Check & adjust the seasoning.
• Dish out the “Paneer Peshwari” in a bowl.
• Garnish with chopped coriander leaves, sprinkle with crushed kasoori methi & dot with some cream.
• Serve with Roti or Naan

Tags: paneer

Ingredients:

• 1/2 lg Small potatoes
• 1 tbsp Coriander seeds
• 4 each Cardamoms (brown) & Cloves
• 1/2 cup Milk
• 7-8 Black pepper
• 1 pinch each Cinnamon & Asafoetida
• 1/4 tsp Caraway seeds
• 2 Cardamom (green)
• 4 tbsp Ghee/oil
• 4-5 Bay Leaves
• 1 tsp each Ginger-garlic paste and chilli powder
• 1/2 tsp Turmeric Powder
• 2 cup Yogurt
• 1 Medium size onion (grated) & salt to taste

Method:

1. Take coriander seeds, cardamoms, cloves, black pepper, cinnamon, caraway seeds, cardamom green and grind it in a blender to make fine powder.
2. Peel off the potatoes and prick it.
3. Heat oil in pressure pan for about one minute. Fry the potatoes in oil over medium heat till they change the color from white to light brown. Set aside.
4. Add bay leaves, asafoetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.
5. Add the garam masala prepared in step1 to this mixture and heat for 2-3 minutes.
6. Add turmeric powder, chilli powder and salt. Fry it about a minute.
7. Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it.
8. If you find the gravy too thick, you can add some water.
9. Finally add pricked fried potaoes to the gravy and pressure cook it. Switch off the gas after 4-5 minutes (before first whistle).

Notes
Decorate it with green coriander leaves and serve hot.

Tags: aloo, dum