Palak Paneer

Palak Paneer is one of the riches and vegetarian recipes made with spinach, Indian farmer’s cheese, curry spices, garam masala, and tomatoes. If you think vegetarian dishes are bland and boring, then you’re mistaken. The dish may sound simple but when you taste it, you’re in for a main course with a complexity of flavors. After all, Indian cuisine is king when it comes to flavorful, aromatic and spicy recipes with zero meat in it.

This recipe of Palak Paneer is popular among Indians and Pakistanis. They may not get along well when it comes to borders and politics, but they definitely agree when it comes to a delicious bowl of Palak Paneer. This thick curry dish is nutritious and contains just the right amount of spices for novice eaters of hot Indian and Pakistani cuisine. It is topped over a steaming bowl of rice or usually served with naan or roti.

Still, the dish contains no less than five different spices which are all intense and potent. Garam masala is one of the ingredients of this recipe. Technically, if you break down the ingredients contained in the powder, you will end up with more than ten spices in this recipe! Garam masala is a blend of peppercorns, cloves, cinnamon, cumin, and cardamom, and is typically sold in packs like curry powder. Most of the ingredients listed here are available at an Indian grocery.

Paneer is fresh cheese of Indian origin. It is made by curdling heated milk with lemon juice, vinegar, or some other acidic ingredient. Because it does not use rennet as a coagulating agent as with many cheeses in the world, paneer is a lacto-vegetarian cheese that can be easily made at home. To make one you need milk, lemon or lime juice, and cheesecloth. To separate the curds from the whey Lemon juice is added to the hot milk. The curds are then drained in cheesecloth or muslin. Excess water is pressed out and the result is paneer cheese. It is then dipped in cold water for two to three hours to give it texture and a solid appearance.

Ingredients

2 cup Paneer/Tofu

4 tbsp. vegetable/sunflower oil

1 large onion chopped fine

2 tsp. garlic paste

1 tsp. ginger paste

1 1/2 cup spinach

1/3 cup fresh fenugreek leaves

1 large tomato diced

2 tsp. coriander powder

1 tsp. cumin powder

1/2 tsp. turmeric powder

1 tsp garam masala powder

Salt to taste

1 tbsp. of butter to garnish

1. Cut the paneer in small cubes. Heat 2 tbsp. oil in a heavy-bottomed pan and fry the paneer cubes on a medium flame until they become light brown. Remove and drain the excess oil.

2. On the same pan add 2 tbsp of oil and fry the onions until they are soft and translucent. Add the garlic and ginger pastes and fry for a minute.

3. Mixing well, add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders. Add salt to taste. Stir until everything is well incorporated.

4. Continue cooking until the spinach and fenugreek leaves are soft and they turn to a pulp. Mash well into a rough paste. Or if you prefer, you can blend this paste in the food processor to get a smoother consistency.

Pasta Primavera

This is one of the best easy pasta recipes  to prepare, very economical and truly delicious. A simple but full and satisfying meal you can enjoy any time you crave for a delicious gourmet food. The ingredients listed in the recipe are the usual house staples you don’t need to rush to the nearby grocery store to buy the missing ingredient. However, this flavorful pasta dish is also great even if you change other ingredient you didn’t like. 

Instead of dry vegetable soup mix, try using vegetable broth also. Your vegetarian friend will absolutely love it. this easy to prepare pasta is a great delicious pasta dish that always makes a perfect delicious meal, a satisfying appetizer or just a simple side over your favorite refreshing drink or hot coffee. If you want to make your pasta more attractive and colorful use colorful and delicious veggies such as red and green bell peppers and other greens available. For sure your delicious pasta primavera will be the crowd favorite dish and the one everyone will surely love and enjoy.

Ingredients

Rotini OR fusilli for 4

Water to cover

4 patipan squashes OR four baby golden zucchini, thinly sliced

1 lb. whole snow peas

2 C baby spinach

12 hothouse cocktail tomatoes, quartered

12 cremini mushrooms, sliced

6 green onions, chopped

½ C crumbled walnuts

2 cloves wild garlic, minced

¼ C fresh basil, finely chopped

¼ C fresh chives, finely chopped

½ tsp. salt

2 tbsp. extra virgin olive oil

Cook pasta according to package direction or until al diente and drain. Prepare delicious pasta sauce by simply melting margarine in a saucepan, then blend soup mix or vegetable broth with flour and milk and pour into the saucepan. Stir, boil, reduce heat and cook 10 minutes more. Sprinkle grated cheese and gently toss with cooked pasta. Top with grated cheese and serve.

Traditional Mysore Pak

Milk Mysore Pak is a famous sweet delicacy of India made from milk, flour, sugar, and ghee. It is a yellowish bar of soft, sometimes porous texture that is a perfect treat for snack or dessert after lunch or dinner. Traditionally, it is made of chick pea or besan flour making the resulting treats to be porous in texture. However, in this recipe, it does not have any pores because the chick pea flour is replaced by milk powder, but is equally as delicious and mouth-watering. This dessert may take different variations depending on your desired consistency, degree of sweetness, and shapes. Because when still hot it take any form that you like, you may transfer it to a square platter, or shallow bowl, or any form of shape mold to take other shapes and sizes. 

This delicious gourmet food may also be made with variations depending on your desired consistency and degree of sweetness. You may also garnish it with chopped nuts or sprinkle with other sweets to add more color and boost its usual flavor. This melt-in-the-mouth decadence is surely a hit!

Ingredients

100gms Milk Powder

100gms white Sugar

1/2 cup Water

2 tbsp all purpose flour

100gms clarified butter or Ghee

¼ teaspoon Salt.

1. In a saucepot, combine sugar and water and bring to boil. 

2. Under low heat, stir continuously and let it simmer for approximately 20 minutes, or until the desired consistency of thin syrup. Turn off heat and let it cool. 

3. In a separate bowl, fold in all-purpose flour, salt, milk powder, and clarified butter or ghee. Stir until the batter becomes smooth and with no lumps. 

4. Transfer the milk mixture to the sugar syrup and let it cook for 3-4 minutes under medium to low heat. Stir often until it blends well while the mixture turns bubbly. 

5. Add 3 tablespoons of clarified butter and stir briskly as it thickens. Allow it to cook until the butter turns solid into a single lump and leaves the sides of the pot. 

6. Pour it into a greased platter and allow it to cool completely to hold form, or press to make it even. 

7. Once cooled, cut it to your desired shape and serve immediately. You can also store it in an airtight container to maintain freshness.

Traditional Boston Bean Soup

Pea and bean soup is designed for the busy lifestyle. It is a fast and convenient recipe packed with nutrition and flavor. If you want a meal that will give you a high boost of energy whip this up. This simple gourmet recipe is made dried beans and dried peas. Both of which can be stored for long periods in the pantry so you can make this any time of the year or day. This is a comforting food that will chase the doldrums away. To make this simple gourmet  recipe use navy or kidney beans. To make this soup you can also use either the green or yellow dried peas. To make a simple pea and Boston bean soup the other ingredients you need include onions, butter, water, and salt and pepper to taste. 

You can play around with this healthy gourmet recipe and add the herbs or your choice. Or you may add some chili if you want some spice and curry if you want a little kick. Yellow peas have a milder flavor than the green varieties. If both are available, choose the green dried peas over the yellow peas. You need to soak the dried peas and the dried beans in water overnight or for at least six and not more than eight hours before making this soup. Because they cook down into a thick and creamy texture when heated over a long and slow fire dried peas and dried beans are ideal for making soup. They are also starchy and filling and melt quickly. When soaking the beans and the peas do not add salt to the water as this can toughen the ingredients. Drain out the water completely after the peas and beans had been soaked overnight. When boiling the peas and the beans start with cold water. Boil the ingredients with a lid on the pot. Once the mixture boils, reduce the heat to a simmer. Tilt the lid slightly to allow steam to escape. Cook until tender and mushy.

Ingredients

7 oz. dried peas (soaked in water overnight)

2 cups Boston beans (soaked overnight)

1 onion, peeled, chopped

4 1/4 cups water

2 tablespoons melted butter

Seasonings to taste

1. Boil the peas, beans, onions and seasonings in a saucepan, with the water for about 90 minutes. Before turning off the heat make sure the gravy is thick.

2. Into the soup pour the melted butter, stirring well. Serve hot.