[shsh]

i usually dont visit food threads cuz i thought they would make me hungry......














.....they do....

[MoonStar]

Today I made Palak Paneer, but not like it's usually made. I like paneer when it's fried in a pakora, but palak paneer tastes like you're eating mehndi, I've never been a fan. But this recipe is like sauteing it with various veggies and I didn't puree the spinach or use that much. It tasted delicious, everyone liked it. I used one brick of paneer, sliced, didn't have a red pepper (I'll add it next time though), didn't puree the spinach and green pepper, just chopped it. Didn't add garam masala. I used garlic ginger paste instead and added 1/2 teaspoon of cumin coriander powder., 1/8 teas of red chili powder, added half the amount of water, and half the salt, and only used 2 green chilis which I left whole. (I didn't want it that spicy).




Indian cheese and red peppers in fragrant spinach sauce
Epicurious.com: Recipes, Menus, Cooking Articles & Food Guides

Indian cheese (paneer) made with 8 cups milk (see tips, below) or 8 ounces farmer's cheese or 2 cakes tofu, sliced as paneer
2 cups cooked spinach
1 sweet green pepper, cored and seeded
6-8 tablespoons light vegetable oil
1/3 cup all-purpose flour for dusting
1 1/2 cups finely chopped onion
2 tablespoons grated or crushed fresh ginger
1/2 teaspoon turmeric
4 hot green chilies, minced
1/2 cup water
1 teaspoon coarse salt, or to taste
2 medium-size sweet red peppers, cored, seeded, and cut into 1-inch-wide strips
2 teaspoons garam masala (see tips, below)

1. Lay the paneer, farmer's cheese, or tofu pieces in a single layer on a cookie sheet lined with paper towels and let dry for 10 minutes (this will enable them to hold their shape better during cooking).

2. Puree the spinach and green pepper together in a food processor or blender. The puree should be as fine and velvety as you can make it.

3. Heat 4 tablespoons of the oil in a large, heavy, nonstick pan over medium heat. Dust the paneer pieces lightly with flour and add them to the pan. Fry them in batches, turning and tossing them until they turn light golden (about 2 or 3 minutes per batch). Watch carefully to ensure that they do not burn. Take them out and put on a dish and set aside.

4. Add 2 more tablespoons of oil to the same pan, along with the onion. Fry the onion, stirring constantly, until brown (about 20 minutes). Add the ginger and fry for an additional 2 minutes. Add the turneric and green chilies, stir for a few seconds, then add the spinach puree along with 1/2 cup water, salt, and sweet red peppers. Mix well and bring to a boil. Lower heat and cook, covered, for 2 minutes. Add the fried paneer pieces, mix again thoroughly, and continue cooking for 2 more minutes. Stir in the garam masala.

When ready to serve, heat thoroughly and, if desired, fold in the remaining 2 tablespoons of oil to glaze and mellow the sauce.

Julie Sahni shares her tips with Epicurious:
• Indian cheese is available at many Indian markets. To make it from scratch: Bring 8 cups whole milk to a boil. Add 3 tablespoons lemon juice and reduce heat. Keep liquid at a gentle boil until white curd separates from yellow whey, then remove from heat and pour through a colander lined with cheesecloth. Hold colander under cold water and rinse the curds, then gather corners of cheesecloth together and twist to remove excess liquid. Hang the bundle to drain for an hour, then place it on a work surface and weigh it down with a heavy object (such as a large pot filled with water) for half an hour. Remove the cheesecloth and cut the cheese into small cubes. Keep refrigerated, submerged in water, until needed, up to 4 days.
• Garam masala, an aromatic north Indian spice blend that includes cinnamon and cloves, is available online at www ethnicgrocer.com.

For 4-6 persons

[MoonStar]

Here's a recipe from the old thread, it's delicious:

Moroccan Chicken with Lemon and Olives

1 chicken, in pieces
4 tabspn butter
1.5 cup onions, chop
2 cloves garlic, mince
1 teas red chili powder
1 teas salt
1/2 teas black pepper
1 teas ginger, ground (I used garlic ginger paste)
1/2 teas cumin, ground (I used roasted)
1/4 teas turmeric
4 tablespn cilantro, chop
4 tablspn parsley chop
1/8 cup olive oil
1 cup green olives, pitted and chopped in half (I use spanish olives)
juice from half a lemon
3-4 cups water

1. Add chicken to some oil ad cook til white, about 10 min. Reduce heat to medium low, add onion, garlic, all spices, cilantro, parsley, and olive oil.

2. Cook for a few minutes, add water to cover and bring to a boil. Reduce heat and simmer uncovered for 20-30 min.

3. Add olives and lemon juice, cook for 15 minutes more (I cover it) until tender.

[Skinwalker]

I love reading all of your recipes Moonstar. They literally make my mouth water. Gonna try the Palak Paneer one soon. Your family must be very contented with and proud of your abilities.

I was wondering if you could help me with a problem. What is the secret to cooking eggplant? I've tried many times, but it always ends up a soggy, greasy mess or it tastes real rubbery.

Any suggestions?

[MoonStar]

thanks Skinwalker!

Other more experienced cooks might know better, but I liked eggplant best when it's roasted like in the below recipe. I leave it in until the veggies get a bit crispy (most of the eggplant will still be soft but the skin gets slightly crisp). But I've read (haven't tried it yet) that deep frying it is the only way to get it really crispy.

Roasted Veggies

3 medium eggplants, (the long thin asian ones), don't peel them, just chop into 1 inch pieces
1 red bell pepper, chop into 1 inch
1 red or yellow onion, chop likewise
1-2 carrots, peel and chop
2 garlic cloves, minced
4 garlic cloves left whole, leave the skin on, they'll roast like that and get sweet
2 tabpsn olive oil
1/2 teas cayenne
1 teas kosher salt
1/2 teas black pepper

Toss veggies with other ingredients, spread onto a baking sheet, roast for 45 min at 400 degrees, toss once in between.

[Timbit]

MoonStar: Would that recipe still work without the olives? My parents aren't fans.

I made aloo parathas today.
The first couple broke apart while cooking, but the ones after all stayed together and were great. I'm proud of myself and my siblings/mom were really surprised, since I got up before them and made the parathas for breakfast.

[MoonStar]

it would but then it'd just be a saalan. Olives add the flavor, try it. (and use good olives, like spanish manazilla that come pre-pitted in glass bottles)

Aloo parathas is way advanced, props

[Timbit]

Well, all my parents eat is salan. And not even all salans; they have like three that they're fond of. The other day, I made butter chicken and they said it was too "sour"... so I'm afraid this Moroccan chicken recipe with the lemon and olives would be too much for them. I ended up giving most of the butter chicken to my chachu and aunty. They loved it.

Btw, I put those olives on bread with Nutella. It's a great combination of sweet and salty.

And the aloo parathas weren't difficult at all. Just gotta make sure not to stuff them too much. And you roll out one roti, then put the filling on, then roll out another and put it on top.

I dunno, I'm getting used to making rotis now, kinda.
But I find stuffed parathas easier than regular parathas or regular chapati.

Oh, and the filling is just mashed potato (boil it first obviously), finely chopped onions and cilantro, and some spices (I used salt, red chili pepper, garam masala and cumin all to taste).

[ilham]

Assalamu Alaikum.

Here's a recipe from a South African cookbook:

STEAK EXPRESS

Marinade:
1 teaspoon chilli powder
1 teaspoon crushed cumin powder
1 teaspoon garlic paste
1 teaspoon lemon pepper

Stir fry:
1 lb steak cut into long strips
1 small onion, chopped
1 medium green bell pepper, julliened
1 medium red bell pepper, julliened

4 tablespoon oil

Sauce:
1 teaspoon salt
1 teaspoon barbeque spice
2 tablesppon peri-peri sauce
2 tablesppon vinegar
2 tablespoon worcesterhire sauce
2 tablespoon mayonnaise
1 tablespoon tomato sauce/spaghetti sauce

PERI-PERI SAUCE:
4 tablespoon lemon juice
5 tablespoon olive oil
4 tablespoon crushed red chillies
2 tablespoon garlic salt

1. Combine marinade ingredients and marinate for 2-3 hours.
2. Heat 2 tablespoons oil in pan and stir fry all stir fry ingredients.
3. Heat 2 tablespoons oil in another pan and add steak. Pour 2 tablespoon meat tenderizer and 1 cup water if needed. Cover with lid and cook until meat is tender.
3. Add peri-peri sauce to stir fry and cook until sauce is slightly thick.
4. Add meat to sauce.

Everyone loved this dish, but it was a little salty and I think next time I'll just put a pinch of salt in the sauce.

[Skinwalker]

Originally Posted by MoonStar

thanks Skinwalker!

Other more experienced cooks might know better, but I liked eggplant best when it's roasted like in the below recipe. I leave it in until the veggies get a bit crispy (most of the eggplant will still be soft but the skin gets slightly crisp). But I've read (haven't tried it yet) that deep frying it is the only way to get it really crispy.

Roasted Veggies

3 medium eggplants, (the long thin asian ones), don't peel them, just chop into 1 inch pieces
1 red bell pepper, chop into 1 inch
1 red or yellow onion, chop likewise
1-2 carrots, peel and chop
2 garlic cloves, minced
4 garlic cloves left whole, leave the skin on, they'll roast like that and get sweet
2 tabpsn olive oil
1/2 teas cayenne
1 teas kosher salt
1/2 teas black pepper

Toss veggies with other ingredients, spread onto a baking sheet, roast for 45 min at 400 degrees, toss once in between.

Hey that recipe looks great Moonstar. Just wondering though about salting eggplant. Is it true you have to salt it and let it stand for a while to draw out the bitter juices or not?

[ABCDGIRL]

I need some recipes involving feta cheese..i have like three containers of it sitting in the fridge

[ABCDGIRL]

Originally Posted by MoonStar

1. Add chicken to some oil ad cook til white, about 10 min. Reduce heat to medium low, add onion, garlic, all spices, cilantro, parsley, and olive oil.

2. Cook for a few minutes, add water to cover and bring to a boil. Reduce heat and simmer uncovered for 20-30 min.

3. Add olives and lemon juice, cook for 15 minutes more (I cover it) until tender.

I think you mean butter..?

[kamuzrana]

Originally Posted by ABCDGIRL

I need some recipes involving feta cheese..i have like three containers of it sitting in the fridge

my friend's mom once made us really simple bread stuff, i don't know what u would call it i'm not really good with food stuffs.

but it was green olives, black olives and feta cheese chopped up, and put on top of a square bagel which had been lightly toasted and coated once with olive oil.

i love salty foods, and this one was amazing. i dream of it sometimes.

[MoonStar]

Originally Posted by Skinwalker

Hey that recipe looks great Moonstar. Just wondering though about salting eggplant. Is it true you have to salt it and let it stand for a while to draw out the bitter juices or not?

I've made a few eggplant dishes and I've never done that, I don't think it's necessary. I've made eggplant parmesan with the regular large eggplants and it didn't taste bitter. (but it also gets coated and battered and covered with sauce, so I didn't notice any bitterness).

Originally Posted by ABCDGIRL

I think you mean butter..?

I use olive oil to cook the chicken in instead of butter, butter burns more easily plus there's too much butter in the recipe, I use only half of what it says, I add a few tablspoons of butter later when I add the spices.

[Serendipity]

Originally Posted by ABCDGIRL

I need some recipes involving feta cheese..i have like three containers of it sitting in the fridge

greek pizza !


all u do is mix 1/4 to 1/2 cup mayo with a clove or two of crushed garlic .microwave it for 30 seconds and that is ur 'white sauce' spread it on the pizza like u would red sauce normally. then add chicken, mushrooms, olives, aritchokes , oinions and mozzarella cheese... its awesome i'll post a pic next time i make it IA...