How’ve you been? I have been down, but all is good now.. It’s been long, let’s start off with our Snack ON series 🙂
simple & delish – try out this easy to make starter : Upma Pakoras or in other words Semolina Fritters. Crunchy from out, fluffy inside goes well with tomato ketchup, chutneys.. Perfect evening snack to munch on with a cup of tea! Without further ado, here comes the recipe:
What better than a hot cup of coffee with some crunchy onion pakoras on a cool breezy evening. We love our pakoras for sure.
But, wait, these ones are bit different, I tell you. These super crunchy little pakoras are a delight! This recipe had been shared to me by a dear neighbour, who happens to be Sindhi. These sanna pakoras are called sanna, cause I understand sanna means small. There is no much difference in the making of these from the old style pakoras, but the double frying & lotsa coriander does the trick!
Navratri, a festival filled with joy, happiness, positivity is all here! It’s the time when we fast for 9 days, pray to god, play garba-dandia.. Talking about the fast, people follow different rituals for it, Some eat food once a day, some eat only falhari food once a day, some eat food with no salt, some with only sendha/rock salt, some eat only fruits, some only drink water or milk, some eat only satvik food.. Many other rituals are there, all families follow different things but what brings them together is the God & the energy & positivity God gives us while fasting!
My family follows to eat Satvik Food Once a day in the festival. So, today is the Day 1 of the Nine Day Festival, and here’s the Satvik thali I made for today 🙂
What’s so great about winters? It’s Fresh Peas, Spinach, Sarson ka Saag, Strawberrys, and more.. So, recently on a trip, We were running out of time for the return so we hopped into a dhaba kind restaurant and quickly said Palak Paneer and naans.. My god, the hunger and how we(Me and Dad) finished the whole plate of Palak Paneer and Naans! And the taste was out-stannddiiinggg! And believe me, I had never liked palak paneer earlier..
So, as the winters were here, I thought to make some at home, Umm.. It was good but not like, then kept trying other ways.. Sometimes loads of garlic, sometimes extremely acidic, sometimes with some thickener, sometimes.. And went on, Unless i thought to avoid the blanching and make the gravy in one go like make the masala and add spinach and puree.. And breezee, it was awesome, and better than the dhaba 😀 😀 😀
Look, look at that! If you aren’t a fan of it, I would strongly suggest you to try this recipe.. So good, mouthwatering.. Wish there was a technology which would make food be able to taste from the screen.. 😀
Palak Paneer Recipe - Dhaba Style | Indian Main-Course
Palak / Spinach – 3 Bunches (chopped)
Paneer – 225g
Cream – 2 Tb.
Onion – 1 (roughly chopped)
Tomato – 1 (roughly chopped)
Coriander – ¼ cup
Ginger – ½” (grated)
Nutmeg / Jaiphal – a pinch (grated)
Garlic – 5-6 Cloves (chopped)
Green Chili – 1 (chopped)
Bayleaf - 2
Cumin Seeds – ½ tsp
Yogurt – ¼ Cup
Oil – 1 Tbsp
Cumin Powder – ½ tsp
Coriander Powder – ½ tsp
Red Chili Powder – ½ tsp
Turmeric – ¼ tsp or less
Sugar – ¼ tsp or less
Salt – to taste
Start by heating up a pan, add a tablespoon of oil. To the hot oil, add the cumin seeds. Let them splutter, then add bayleaf, grated ginger, chopped garlic and green chili. Stir well.
Once slightly cooked, add one roughly chopped onion and stir.. Add lil bit of salt and cook till it goes pink. Add the chopped tomatoes and cook till they are mushy.
Switch off the flame and let the pan cool a little bit. Then add in the smooth yogurt and stir well for about a minute. Time for the spices – ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp red chili powder and then grate in some nutmeg.
Start the flame in low, and stir well and cook until starts getting a simmer. If the mixture seems dry 2-3 more tbsp. yogurt can be added. Add the sugar and mix well, then comes in the chopped spinach.
Keep stirring and cook till the volume reduces, and the spinach is slightly wilted. After the volume is reduced, cook for another minute. Switch off the flame, add the coriander mix and make a paste out of it.
Heat up a pan, add the paste and get it to a simmer.. Add more salt if required, also add the 2 tbsp cream. Mix well.
Grate about 25-30 grams of paneer straight in the pan, and chop rest.. Mix well, and Serve Hot! Enjoy 🙂
Notes: Paste : Its upto you to make a thick, coarse paste with specks of spinach, and so on or make a silky smooth one.. I personally like the thick paste with specks which hand blender makes well 🙂 Tips on the Green Color : Adding something acidic helps, like curd or lemon.. Curd is in the recipe which gives a good taste and helps. Do not Cover the pan at all, always cook in open pan. I prefer to just chop the spinach and use.. If you wish, you can blanch the spinach, then chop and then add.. But I prefer this way. If blanching is your thing, you can add a pinch of baking soda in the water.. it will make sure its greener! ½ tsp Slightly Broiled and Hand Crushed Dry Kasoori Methi/Fenugreek can be added in the end. If you wish, you can fry the paneer. Or add about ½ tsp oil in a pan, add the paneer and kind of shallow fry them then add the paste.. If you want strands of onions in the end result, you can chop 1 more onion into Half Moons and then kind of open them.. Then take ½ tsp oil in a pan and then add the onions cook for a minute then add the puree.. The place I had palak paneer had such onion strands.. Bothways taste amusing!
Video Recipe –
What are you waiting for, try this and enjoy the awesomeness! 🙂 😀
Once you try this, and you’ll always make it this way and prefer making than ordering cause it gets ready so fast! 🙂 That’s all for today!
As the main ingredient is Cream Cheese for the Cheesecake, I thought, lets show my friends how to make it at home, as I also had made it at home!
let us have a look at the recipe.. I’ve adapted this recipe from My Dearest Sister Farrukh Di’s website http://www.cubesnjuliennes.com Make sure to check out her site, she makes and uploads food that makes you salivate!!
There are times when suddenly milk curdles.. And we make paneer out of it.. Same happened with me, but when i was making condensed milk. Which meant it was heavily sweet. and hence much cant be done there!
After thinking a lot, thought why not make Paneer bhurji, with loads of veggies and chili. The veggies would give the slight
crunch, chili ofcourse would give the heat, paneer’s creaminess will be there ofcourse. All in all, the dish would be perfect!