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Palak Paneer recipe written updates
Palak Paneer recipe written updates
Recipe Ingredients
- Palak puree ingredients:
- 500grams Fresh spinach
- 1 or 2 Green chilies, chopped
- 2 Garlic clove (optional)
- 11 inch ginger, roughly chopped
- For the Palak curry:
- 1 Medium onion, finely chopped
- 1 Medium sized tomato, chopped
- 4-5 Garlic, finely chopped
- ½ tsp Cumin seeds
- ¼ tspTurmeric powder
- 1tsp Red chili powder (optional)
- ½ tsp Garam masala powder
- 1 Bay leaf
- 200 grams Spinach
- 1 or 2 tbsp Milk
- 2 tbsp Oil or ghee or unsalted butter
- 1 tsp Fenugreek leaves
- As requiredSalt
- As requiredWater
- Few tsp Butter for topping
Recipe Method
- Making the spinach puree:
- Rinse the spinach and
- Boil water in a pan with some salt.
- Switch off the fire and add the spinach leaves in the hot water.
- Close with a lid and let the spinach leaves sit in the water for 2-3 mins.
- Drain and immediately add the leaves in a pan or bowl containing ice cold water.
- Drain and then puree the spinach in a blender or hand blender with ginger, garlic and green chilies. make a smooth puree.
- Making the palak curry:
- heat oil or ghee in a pan
- fry the cumin first. then add the bay leaves and onions.
- fry till the onions become soft.
- now add the garlic and tomatoes.fry till the tomatoes become soft.
- add the turmeric powder, red chili powder stir and fry for some seconds.
- add the spinach puree. Add some water if required.
- simmer for 6-7 minutes or more till the spinach is cooked.
- lastly add salt and garam masala.
- stir and add the paneer and .add the milk and stir. Simmer for 30 seconds or a minute.at the end you can also add some crushed kasuri methi leaves
Tag :
cooking Tips,
Paneer Paratha recipe written updates
Paneer Paratha recipe written updates
Recipe Ingredients
- For The Dough
- 3/4 cup Plain flour
- 3/4 cup Whole wheat flour
- 2 tsp Oil
- To taste Salt
- To Be Mixed Into aStuffing
- 1 1/2 cups Cheese
- 2 tbspfinely chopped coriander
- 1 tsp finely chopped green chilies
- 1 tspChili powder
- 1 tspDried mango powder
- To tasteSalt
Recipe Method
- For the dough
- Combine all the ingredients and knead into soft, smooth dough using enough water.
- Divide the dough into 4 equal portions. Keep aside.
- How to proceed
- Divide the stuffing into 4 equal portions. Keep aside.
- Roll out one portion of the dough into a circle of 75 mm. (3″) diameter using whole wheat flour for rolling.
- Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.
- Roll out again into a square of 125 mm. (5″) using whole wheat flour.
- Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
- Repeat with the remaining dough and stuffing to make 4 more parathas
Tag :
cooking Tips,
Fresh Fruit Tart recipe written updates
Fresh Fruit Tart recipe written updates
Recipe Ingredients
1 crème patisserieRecipe Ingredients
250g strawberries halved
125g kiwi sliced
125g peach sliced
2 tbspraspberry jam
Recipe Method
Preheat the oven to 180degreeC. Lightly grease a round 8 inch loose based, fluted flan (tart) tin
Roll out the pastry between two sheets of baking paper to fit the base and side of the tin. Line the tin with the pastry and trim away any excess. Refrigerate for 20 minutes. Line the pastry-lined tin with baking paper and spread a layer of baking beads or uncooked rice evenly over the paper. Bake for 15minutes, remove the paper and beads and bake for a further 15 minutes or until golden.
Spread the pastry cream in the pastry shell and top with the strawberries, kiwi and peach. Heat the jam in a heatproof bowl over a saucepan of simmering water, or in the microwave, until it liquefies. Strain and then brush over the fruit with a pastry brush.
Roll out the pastry between two sheets of baking paper to fit the base and side of the tin. Line the tin with the pastry and trim away any excess. Refrigerate for 20 minutes. Line the pastry-lined tin with baking paper and spread a layer of baking beads or uncooked rice evenly over the paper. Bake for 15minutes, remove the paper and beads and bake for a further 15 minutes or until golden.
Spread the pastry cream in the pastry shell and top with the strawberries, kiwi and peach. Heat the jam in a heatproof bowl over a saucepan of simmering water, or in the microwave, until it liquefies. Strain and then brush over the fruit with a pastry brush.
Tag :
cooking Tips,
