Thursday, 16 October 2014

Paneer-Methi Bhurji

Winters…Oh winters, please come soon!! Yeah, my beloved season, Winters. It is joyous to see the vegetable markets flooding with loads of healthy veggies and fresh greens especially fenugreek (methi), Spinach(palak), amaranth, dill, green onions and so on. I would be so frequent in relishing the different combination and delicacies of fresh fenugreek, as am so much obsessed with it. Few weeks back when my guests arrived, they preferred to have vegetarian menu over non-vegetarian.  This Paneer-methi bhurji was standing out of all the vegetarian spread on the dining table to earn accolades from my guests.  That time I dint think that it would be such a hit so didn’t think of writing up and sharing on my blog until I got a exuberant feedback.  Recently when I got a craving to have it once again, I made up my mind to make it again and cook, shoot and share this time.  So here is how we can do it…

200 gms, paneer (cottage cheese), crumbled
1½ cup, fresh fenugreek leaves, roughly torn/chopped
1 nos, large onion, finely chopped
¾ cup, tomatoes, blanched, peeled and finely chopped
4-5 nos, garlic, finely chopped
1 tsp, ginger juliennes
5-6 nos, black peppercorns
1 bay leaf
1 inch cinnamon stick
½ tsp, cumin seeds
¼ tsp, turmeric powder
1 tsp, red chili powder
1 tsp, coriander powder
¾ tsp, cumin powder
1 tsp, garam masala powder
Juice of half lemon
½ tsp, sugar
Salt as per taste
2 tbsp, oil/ ghee

In a heavy bottom pan, heat oil. Add bay leaf, pepper corn, cumin seeds, cinnamon sticks, allow them to crackle. Add chopped garlic and fry till golden brown(do not burn).

Add onions, sauté on high heat for a minute. Add little salt and fry till it turns soft and pink

Add tomatoes, sauté for a minute on high heat

Add turmeric, red chili powder, coriander powder, cumin powder and mix well.

Add fenugreek leaves and mix well. Cook for  2 minutes on high heat (do not cover and cook)

Add ginger juliennes, garam masala powder, lemon juice, salt, sugar and mix well. Cook till the water released by methi (fenugreek) dries up a bit.

Add crumbled paneer and gently mix. Cook for another minute

Dish out, and serve hot with parathas, naan, pav, flavored bread slices or even Dal/rice.

Monday, 13 October 2014

Cajun Spice Mix/Seasoning

I have always relished Cajun spiced potato and Grilled Cajun prawns at one of my favourite barbeque  outlets.  So, I had to make this for my own to make varieties out of Cajun spice for myself whenever I get a craving for it. All the ingredients required to make a Cajun spice are mostly available in every house and the mixture is indeed an instance mix one.  There was no reason for me to not make it and share it with you all.  Here is the easy and simple Cajun Spice mix recipe..

2 tbsp, garlic powder
1 tbsp, crushed/ground black pepper
1 tbsp, onion powder
1 tbsp, paprika
1 tbsp, cayenne pepper
 1½ tbsp, dried oregano
1½ tbsp, dried thyme
½ tbsp, red chili flakes
1 tbsp, salt

Combine all the ingredients well and store in an air tight container

You can use it for flavoring of meat, veggies, chicken, seafood,bakes, fries, burgers and so on…..

NOTE:- IF you need to keep a check on salt for health reasons, you may reduce the quantity of salt as needed.

Thursday, 9 October 2014

Béchamel/White Sauce

Hello readers!!
Recently I have been receiving lot of requests for how make rich and delicious béchamel/white sauce for pastas or bakes. So, I have to come up with the recipe of this best béchamel/white sauce which i have been making in the past. I have shared all my secrets behind this foolproof recipe for this sauce...quickly lets go through it.....

650ml, milk
50 gms, all-purpose flour
 4 tbsp, butter
8nos, black peppercorns
2 small or 1 large bay leaf
½ blade of mace
Salt and pepper for seasoning


In a pan, add milk, mace, bay leaf, black peppercorns and heat till it just starts to boil.
Switch-off the heat, cover and allow it steep for 10 minutes

After 10 minutes, strain it and discard all the spices. Cover and chill it in refrigerator

In a pan, melt butter, add all-purpose flour. Stir to make a paste and cook on low heat for a minute or 2 to form a white roux (do not brown it)

Add ½ cup chilled milk mixture and whisk continuously till roux and milk incorporates well to form smooth mixture. Add another ½ cup chilled milk mixture and whisk continuously to form lump free mixture.

Add the remaining milk and whisk till everything incorporates well.  Increase the heat to medium and cook it reaches the thick sauce consistency. Season it with salt and pepper. Switch of the heat and cover  the sauce to avoid skin formation on the top.

Proceed with pasta/bakes you prefer to make.

Store it in air tight contianer in refrigerator for 4-5 days