Heat 1tsp of oil in a pan, add the cubed paneer; fry for 2-3 minutes, until they gently turn to golden brown on all sides. Take the paneer out and place on a paper towel so the extra oil is absorbed.
Blend the chopped tomatoes and ginger to make a paste.
Heat the oil in a saucepan.
When oil is ready, add the asafoetida, cumin seeds, bay leaves and cinnamon; fry for a few seconds.
Add the tomato paste, coriander, turmeric, chili powder and paprika.;mix well.
Cook until the mixture reduces to half.
Add the green peas and 1/4 cup of water. cook on medium heat pan should be covered.
When the peas are tender,then add fried paneer and salt.
Note
Add 1 tablespoon fresh chopped methi leaves or 1/2 tablespoon dried methi leaves for garnishing or alternate with chopped cilantro leaves.
Alternate tomatoes with store bought tomato paste.
Preheat the oven broiler.Grease a broiling pan or line it with aluminum foil.
In a small bowl, mix together low-fat mayonnaise, low-fat butter,lemon juice.Season with dried basil,pepper,celery salt.Mix well and set aside.
Arrange tilapia fillets in a single layer on the prepared pan.Broil a few inches from the heat for 2-3 min.Flip the fillets over and broil for a couple more minutes.
Remove from the oven and spread prepared mixture over the fillets.
Broil for 2 more minutes, or until topping is browned and the fish flakes easily with a fork.
Be careful not to overcook.
Alternate Method:
2 tsp. Red chilli powder
1 tsp. Coriander powder
¼ tsp. Turmeric powder
¼ tsp. Garam masala powder
2 tsp. Lemon juice
1 tsp. Yogurt/curd
¼ tsp. Ginger Garlic paste
1 pinch Orange red food color
1 tsp Salt or to taste
Cilantro leaves for garnishing (optional)
Method
Mix everything listed above(except cilantro leaves) in a small mixing bowl.
Marinate the tilapia cubes for 15-30 min. in prepared mixture.
Recently, One of my friend was diagnosed with diabetics. When we were talking about what to eat and what not, she gave me some recipes which was suggested by her dietitian. One of them was Almond Pilaf which was of Low Carbs and it's very healthy for everyone not only the diabetic patients. This pilaf is very easy to make and I thought of posting this recipe in my blog.
In rice cooker, place all of the ingredients in a rice cooker.Cook until the water evaporates, about 30 minutes. or as per your cooking instructions in the package
Fluff cooked rice with a fork. This dish goes very well with grilled/baked fish or chicken.
Add a large green salad to complete the meal.
Note
If you are using microwave, place all ingredients in a large, covered, microwave-safe dish.Microwave on 80% power for 33 minutes.
For more interesting, you can also mix in cooked vegetables, toasted almonds,raisins or cashews to the pilaf.
This refreshing cooler is perfect for a hot summer day. I thought of posting this in summer but I wanted to make an entry to Priya's FIC: Pink/Rose event started by Sunshinemom so here it is.
In our home any pink food/toy/dresses are allergic to my little boy. That's the boys world until they grow up! If I wear pink dress he says....phew...girly girl! I often tell him that you are a having pink tongue and you like pink lemonade and strawberry smoothie, but he says boys are okay to have pink tongue and can drink their favorites he always loosen his rules if he likes....that's kids right. Like that I think, it's okay to drink this lemonade in spring. :)
Okay, Here is the simple recipe I used to make the pink lemonade.
Ingredients
1 cup white Sugar
4 cups Water
1 cup fresh Lemon juice
1/2 cup Cranberry juice
Method
Combine all ingredients (sugar, water, lemon juice and cranberry juice) in a pitcher.
Stir to dissolve sugar.
Chill for an hour, or serve over ice to serve immediately.
Note
This recipe used 1 cup cranberry juice.
Make sugar and water adjustments to taste.
Reduce sugar if using sweetened cranberry juice.
Keywords: Old fashioned pink lemonade with fresh squeezed lemon juice, simple syrup of sugar and water, and cranberry juice for color.
This recipe off to Earth Hour 2009 event hosted by Anna . I used to submit my recipes to her events when I had my website. Recently she invited me for this.I'm delighted to submit for Earth Hour 2009.
It was really hard to decide what to cook for this event.So many conditions...:) Very less packaging,transport and energy consumption. I have to mix and match everything,found some leftover fresh basil in my refrigerator. Instead of throwing away after a week I can use them now.
This weekend I prepared fish curry. I want to list out the fish names in our regional language.I did a research through Google & wiki finally find out some names and made a list so that it is useful for me and everyone. Some of the names may match exactly, some are not. May be close to the same family/variety.By the way,names may differ from area to area.
Please share the names in your language so that I can add another column.Feel free to point out the corrections.
This banana bread is one of my favorite recipe. Everyone in my family and all my friends love this. My baking skills started with banana bread.This recipe came to me from my friend Shobha.Thanks a lot to share this wonderful recipe with me.
Ingredients
1 1/2 cups of all-purpose flour
1/3 cup Butter,melted
3/4 cup Sugar
1 Egg, beaten
1 tsp. Vanilla
1 tsp. Baking soda
Pinch of salt
3 or 4 ripe Bananas, smashed
1/4 cup Walnuts, fried/raw.(optional)
Method
Preheat the oven to 350°F.
In a large mixing bowl, mix melted butter, sugar, egg, and vanilla.
Sprinkle the baking soda and salt over the mixture and mix in.
Mash the bananas with food processor/blender; Mix bananas in a large mixing bowl.
Add the flour into the prepared mix;add walnuts in and mix.
Spray non-stick cooking spray into the loaf pan; Pour mixture into a pan.
Bake for 1 hour. Cool on a rack. Remove from a pan; slice it and serve.
Note
I use same mixture for muffins & call it as a Banana Nut Muffin.
Instead of non-stick spray you can buttered your loaf pan.
I have some left over leaves from my collard greens bunch. Now a days , I made myself not to waste.Usually for any new greens/keerai, I used to add some dal with cumin seeds. I like the flavor of cumin & pepper. Sometimes I add pepper too...(some of you may say , what? pepper in the greens!? you crazy...!) But in this recipe I didn't.....
Shrimp is one of my favorite seafood.Here is the simple recipe I used to prepare this curry.
Ingredients
2 cups Shrimp, de-veined & cleaned (notes added : How to clean the shrimp)
1 cup Onion, chopped
1 cup Tomato,chopped
1 tsp. Ginger garlic paste
2 Green chillies
2 tsp Red chilli powder
2 tsp Coriander powder
¼ tsp Turmeric powder
1 tsp Black pepper powder
1 tsp Cumin powder
1 tsp Garam masala powder
½ tsp Salt or to taste
5 tsp Oil
Curry leaves
Cilantro leaves for garnishing
Method
Heat oil in a pan, splutter curry leaves,
Add the chopped onion and green chillis and fry till transparent.
Add chopped tomatoes, ginger-garlic paste fry for a minute.
Add turmeric powder, chilli powder, coriander powder, blackpepper powder, cumin powder, garam masala and salt to it and keep sauteing until the masala thickens and turn brown.
Add cleaned and de-veined shrimp/prawn to the masala and cook just until the prawns cook tender about 3-5 minutes.
Garnish with coriander leaves and serve.
Notes
Do not overcook for more than 5 minutes, then shrimp will become hard/rubbery kind of texture.
Here is the way I used to clean the shrimp.
To remove the shell from the shrimp, hold the tail and gently remove the shell around the shrimp body, then the tail can be detached completely by just pulling it.
To remove the vein, make a shallow cut lengthwise down the outer curve of the shrimp's body using a paring knife(use finger tip/nail), pick out the dark ribbon-like vein running lengthwise along the shrimp's back.
Rinse the shrimp in cold water. store it freezer for later use or cook them immediately.
I like Irish music,stories....since we already baked the bread(Irish Soda Bread), made a trial attempt with Green Punch, you know the result was not sooooooo....good. (Yesterday night by 10'o clock we went to wal-mart and bought Hawaiian punch for my little sugar's class.) We don't have any food in Green color. I got collard green and thought that color would be perfect for today!
In my little sugar's school they are celebrating St.Patrick's day tomorrow. So we thought of prepare Green Punch on sunday(If it is came out well I thought of prepare more on Tuesday for the whole class)! but we ended up with Irish Soda Bread (instead of muffins this time!) fyi: he loves to bake with me!
It's kind of dry bread. Personally me and my little sugar we both don't like caraway seeds. So we didn't add. Some people add both caraway and raisins.In this recipe we used golden raisins.Any kind of raisins we can use. Alternate with all purpose flour or 1:1 with wheat and all purpose flour. We can mix and match......
Same mix I used to make muffins.
Ingredients
2 cups Whole-Wheat Flour
1 tsp. Baking soda
1/2 tsp. Salt
1 1/2 Tblsp. Sugar
4 Tbsp. Butter
2/3 cup Raisins
1 Egg, lightly beaten
1 cup Buttermilk
2 tsp. caraway seeds(optional)
Method
Preheat oven to 425 degrees F.
In a large bowl sift together the flour, baking soda, salt, and sugar.
Using fingertips, work with butter into the flour until the consistency is the same as that of small peas. (resembles like coarse meal)
Stir in the raisins (and caraway seeds if you like them); mix well.
Make a well in the center of the prepared flour mixture.
Add beaten egg and buttermilk to well and mix with a wooden spoon until dough is too stiff to stir.
Knead the dough for 1 to 2 minutes.Make a rough ball.
Shape the dough into a round loaf and place on a greased baking sheet.
Cut an X on the top and over the sides of the loaf.
Bake for 45 minutes.
To check the bread, insert a long skewer into the center. If it comes out clean, bread is ready.
Serve Warm.
Note:
If the dough is too sticky to work with, add in some more flour.
Gently knead dough in the bowl; Do not overknead.
If the top is getting too dark while baking, tent the bread with some aluminum foil.
Combine olive oil, lemon juice and dry ingredients(salt,pepper,garlic powder,basil,organo leaves,cumin and cayenne pepper powder) to create marinade.
Marinate chicken breasts in a covered dish and refrigerate up to 24 to 48 hours, refrigerated ; Make sure each side of the chicken breast is covered in marinade.
Place the breasts onto a heated grill for 3 min. on each side;cook about 10 min.
Grill chicken for about 8-10 minutes each side, or until thoroughly cooked.
Note:
When you poke a hole in the breast, the juices run clear means that cooked.
If chicken is not cooked the liquid that comes out will have pink or yellow hue.
If you overcook the chicken will become hard, make sure to check often.
Wash and cut chicken into 1-1/2 inch pieces or desired size.
In a bowl, prepare thick paste by mixing red chilli powder, coriander powder, turmeric powder, salt, garam masala, food, color, ginger garlic paste, lemon juice, yogurt and make a thick paste.
Add chicken pieces into prepared paste; rub to coat the masala to all sides of chicken.
Let this chicken mixture marinate for at least 1 hour in the refrigerator.
Preheat oven to 350° F.
Thread marinated chicken cubes onto the skewers;place them on oven proof tray.
Place the tray on the preheated oven and bake for 10 minutes; rotate them and cook again for another 5 min.;When it is done, let it cool.
Slightly twist the chicken before removing from the skewers, this would help them loosen up and come off easily without hurting fingers.
Alternate, Heat 2 cups of oil in a deep pan and fry about 5-6 min. on medium high flame or until it turns dark brown on all side.
Serve with lemon wedges.
Note
Garnish with cilantro leaves,lemon wedges and fresh onion cut into rings.
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Simply Spices is my personal blog, with few recipes, all tested by me, my family and my friends. We invite you to try the recipes, and if you would like, leave constructive feedback in the comments.