Saturday 30 October 2010

Paneer Jalfrezi

If there is anything that can replace the chicken thats Paneer (Indian cottage cheese) for me. I fell in love with this cheese just 1-2 years ago and it has never failed to make me happy since then :) These days I just love to try anything that has paneer in it. The other day I spotted this recipe in one of Sanjeev kapoor's book and loved how simple it sounded..and trust me this recipe was more simple than I had thought. And the verdict was a very very tasty paneer dish. Till now Chilli paneer and Paneer Tikka was my favourite ...but now this tops them all.

Paneer Jalfrezi -a very appealing vegetarian dish. With all the colourful veggies in it.... this paneer dish is sure an eye catching food and guaranteed to tickle your tastebuds. like i said earlier its very easy to cook and tastes awesome.
In this recipe, I have used store bought Paneer. But if you want to make Paneer(Indian cheese) from scratch you see here .

Recipe source- Sanjeev kapoor's book 'Recipes for Indian Kitchen'

250-300 grams of Paneer,
2 onions-thickly sliced,
2 tomatoes-de seeded,
2 Green bell peppers(Capsicum),
1-2 green chillies-chopped,
2''piece of ginger-julienned,
3-4 whole red chillies,
1 tsp of cumin seeds,
1 tsp of red chilli powder,
a pinch of turmeric powder,
1/2 tsp of garam masala powder,
a few sprigs of coriander leaves(optional),
1 1/2 tbsp of vinegar,
2 tbsp of oil and
salt to taste.


Cut the paneer into 2 inch long pieces. De-seed and cut the Tomatoes and Bell peppers into 2 inch long slices.
Heat oil in a kadai/ wok and add the cumin seeds and halved whole red chillies and saute for a minute. Now add the julienned ginger and onions and saute for few minutes.Make sure you don't saute it for long, which will turn the onions very soft. Add turmeric powder, red chilli powder and stir well. Add the bell peppers(capsicum) and cook for few minutes(2-3 minutes). Now add the Paneer and toss well-to coat it completely with the spices. Add vinegar and salt and cook for 5 minutes.Finally add the tomato slices , garam masala powder and finely chopped coriander leaves and toss well. Serve hot garnished with some julienned ginger/ chopped coriander leaves.

The tomatoes should be added lastly.Adding it earlier will over cook them and make them soft. So..add them in the last.
Cooking this in a non-stick wok needs very less oil. I used less than 2 tbsp. One can use more (3 tbsp) if needed.

Thursday 7 October 2010

Molten Lava Cake

FINALLY !! Finally, I managed to come back to blogging after exactly 3 months of break. Its been exactly 3 months, since I last posted on my blog. And my last post was something Chocolatey and here I am back with yet another irresistible choccolate cake recipe. This cake was baked for Sweetpunch-October, chosen by Divya Kudua.

The cake was sooo yummy with the gooey chocolate sauce flowing out from the soft chocolate cake. And I must say this is the easiest cake I have ever made, preparing the bater takes just few mintes and baking this delicious cake takes only 10 -11 minutes. And Voila !! your Molten Lava cake is ready in less than 30 minutes. And make sure you eat these, when they are still hot or atleast warm to enjoy the hot chcolate sauce oozing from the cake like lava :)

-serves 4
Recipe source -

4 oz (113g) Semi-Sweet Baking Chocolate,
4 oz (113g) Butter,
2 Eggs,
1/3 cup (75 g) Sugar,
1/4 cup (40g) All purpose Flour,
Butter – for greasing ramekins

1. In a double boiler, melt chocolate.
2. In a medium mixing bowl, beat Eggs and Sugar until light and fluffy.
3. Once chocolate is melted, remove pan from heat and add in butter. Mix until the butter melts fully.
4. Add chocolate/butter mixture into the eggs, add all-purpose flour and mix until well incorporated.
5. Butter bottom and sides of ramekins (small glass/porcelain bowls) and pour in mixture about 3/4 way full.
6. Place ramekins on a baking tray and bake at 350 degrees Fahrenheit (180 C) for 10 – 15 minutes. Shorter for gooey (molten) inside, longer for stiff inside.
7. Serve hot with vanilla ice cream or with a dusting of powdered sugar.


The above recipe makes 4 medium sized ramekins.The cake is done, when the sides of the cake looks cooked, but the centre is still wobbly. Baking it longer(cooking completely) will make the inside stiff. So, keep a close eye to make sure you don't over-cook them.


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