PANEER STUFFED TOMATOES

Stuffed vegetables taste different and special. Go for stuffed Tomato whenever you feel like making a stuffed vegetable. They taste great. Paneer stuffed tomato is a delish starter, may use it as a side dish also.

INGREDIENTS:
4 nos tight Tomatoes
1 cup fresh Cottage Cheese (Paneer)
1/2 cup Green Peas (Frozen)
3 tbsps finely chopped Onion
1 tbsp finely chopped Garlic
1 tbsp Chopped Green Chillies
1 tbsp Chat masala
2 tbsps finely chopped Cilantro (Coriander Leaves)
1 tbsp Butter
1 tbsp shredded Cheese
1/2 tsp Black Pepper powder
Salt to taste


COOKING METHOD ON GAS TOP STOVE:
Grate or mash cottage cheese.  Heat butter in a wok. Fry garlic and onions till those get translucent. Add green peas, green chillies, pepper powder, chat masala, cilantro and salt in it. Stir for another 2-3 minutes. Add grated cottage cheese in it. Fold well. Stir for another 2 minutes. Remove from heat. Cottage cheese filling is ready now.


Wash the tomatoes and set dry. Cut the top of tomato like a cap. Gently Scoop out the centers. Keep aside.


Stuff the tomatoes with this filling. Put shredded cheese on the top of the tomatoes.


Grease a baking tray, arrange stuffed tomotoes on that. Set oven to 400 F (200 C). Place the baking on the middle rack of preheated oven. Bake for 20 minutes.


Serve hot as starter or side dish.


COOKING METHOD IN MICROWAVE:
Grate or mash the cottage cheese. Put green peas in a microoven safe bowl and microwave for 2 minutes. Set dry. Keep it aside.


Wash the tomatoes and set dry. Cut the top of tomato like a cap. Gently Scoop out the centers. Keep aside.

Take a large bowl. Combine grated cottage cheese, green peas, chopped onions, chopped garlic, green chillies, chat masala, chopped cilantro, black pepper powder and salt in the bowl. Mix thoroughly.

Stuff the tomatoes with this filling. Put shredded cheese on the top of the tomatoes.

Grease a micro-safe bowl/tray with butter. Grease outside of the tomatoes with butter. Arrange tomatoes on the microwave safe bowl/tray. Heat the bowl/tray in microwave for 3 minutes. Keep it on stand time for another 5 minutes.

Serve hot as starter or side dish.

TIPS: If it is for kid's, don't use green chillies and reduce the amount of black pepper powder.
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POTATO RASSA

It is somehow different than any other potato curries. Potato rassa, means flavorful potato. This recipe is pretty easy to make and tastes great, spicy warm but not spicy hot. Cooking time seemed right on to make this dish perfect.

INGREDIENTS:
3 medium sized peeled Potatoes, cut in cubes
1 tbsp Cumin seeds
3-4 Green Chillies, cut in slits
10-12 Curry Leaves
2 tbsps coarsely pounded Peanuts
2 tbsps coarsely pounded Cashew nuts
1/2 tsp Sugar
1 tsp Dry Mango powder (Amchur)
3 tbsps Hot & Sour Tomato sauce
1/2 tsp Red Chilli powder
1/2 tsp Black Pepper powder
2 tbsps chopped Cilantro (Coriander leaves)
1 tbsp Oil
1 tbsp Clarified Butter (Ghee)
Salt to taste


COOKING METHOD ON GAS TOP STOVE:
Heat oil and clarified butter in a non-stick wok.  Add cumin seeds, green chillies and curry leaves in it. Saute for 30 seconds. Now add potato cubes in it. Fry for 3-4 minutes on medium heat.


Now add red chilli powder, black pepper powder, dry mango powder, salt and sugar in it. Sprinkle with little water, cover the lid and cook for another 3-4 minutes on medium low heat. Stir occasionally.


Add pounded peanuts and pounded cashew nuts with 3/4 cup of water in it, fold well. Cover the lid and cook for another
4-5 minutes on medium low heat. Sprinkle with hot and sour tomato sauce and chopped cilantro. Mix well and remove from heat.


Serve hot with roti, paratha, rice or bread.


COOKING METHOD IN MICROWAVE:
Take oil and clarified butter in a microwave safe bowl. Add cumin seeds, curry leaves and green chillies in it. Place the uncovered bowl in microoven and heat for 2 minutes.

Add potatoes, 4 tbsps water, sugar and salt in it. Fold well and cover the bowl. Heat in microwave for 8 minutes. Stir twice in between. Keep it on stand time for 2 minutes more.

Now open the bowl and add red chilli powder, dry mango powder in it and fold well. Again heat the bowl uncovered in microoven for another 2 minutes.

Now add pounded peanuts, pounded cashew nuts, chopped cilantro and 1/2 cup water in it. Mix well. Again microwave for another 2 minutes. Keep it on stand time for another 3 minutes.

Take out the bowl from microoven, sprinkle with black pepper powder and hot & sour tomato sauce. Fold well.

Serve hot with roti, paratha, rice or bread.


TIPS: For those who don't like to have a hint of sweetness in the curry, sugar can be omitted.

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SALMON IN DILL-MUSTARD SAUCE

This is a wonderful way to prepare fresh Salmon in mustard sauce. This easy prepared Salmon tastes tangy and delicious from the blend of three ingredients i.e. mustard, yogurt and dill weed. When spicy marinated and lightly fried fish steaks dip in a delish dill-mustard sauce, really compliments the Salmon's delicate flavor. Be sure to make extra, your family will be begging for more.

INGREDIENTS:

1 lb Salmon Fillet, cut into 4 steaks (washed)
1/2 tsp Black Pepper powder
1/2 tsp Red Chilli powder
1/2 tsp Turmeric powder
1/3 tsp Nigella seeds (Kalonji)
1 tbsp fresh Lemon juice
1 tsp All Purpose Flour (Maida)
1/4 cup freshly grinded Mustard paste
1/4 cup non-fat Plain Yogurt/Sour Cream
3 Green chillies (chopped)
1 tbsp finely chopped Cilantro (Coriander leaves)
1/2 tsp dry Dill Weed
1/4 cup Mustard Oil (or any other oil)
Salt to taste.


METHOD:
Marinate the fish steaks with turmeric powder, black pepper powder, red chilli powder, lemon juice, flour and salt. Keep it on refrigerator for 45 minutes to 1 hour.

Blend mustard paste, green chillies, dry dill weed, yogurt, 3/4 cup of water and little salt together to prepare dill-mustard sauce. Set aside.

Heat oil in a wok. Fry fish steaks till light brown on both sides. Remove from heat and set aside.

Temper with nigella seeds on the same oil. Saute for 15-20 seconds. Add blended mixture in it. Stir continuously till it starts to boil. Now add fried fish steaks in it and reduce flame to medium low. Cook for another 6-8 minutes. Sprinkle chopped cilantro on the top and remove from the heat.

Garnish with little sour cream and serve hot with steamed rice.

TIPS: If dill weed is not available, may use dry fennel seeds instead of it.

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ANARASER CHUTNEY / PINEAPPLE PICKLE

This sweet and tart chutney dish you must have after lunch. It is another delectable chutney preparation from Bengal. Pineapple is a tropical fruit and source of vitamin A & C. It serves in various occasions, from festive feast to wedding parties. It can be made in various ways, but here I am sharing the easiest and simpliest way to make scumptious anaraser (pineapple) chutney.

INGREDIENTS:
1 cup Pineapple Chunks, cut into small cubes
3-4 tbsps Sugar (according to taste)
1/2 tsp Mustard Seeds
1 tsp grated Ginger
1 Bay Leaf
2 tbsps Raisins
2 Dry Red Chillies
1 tsp Cumin Seeds
1 tsp lemon juice (optional)
1 cup Water
1 tbsp Oil
Salt to taste

METHOD:
Dry roast dry chillies and cumin seeds in a pan. When nice smell comes out, remove from heat, set it cool and pound coarsely. Keep aside.

Heat oil in a frying pan. Add mustard seeds in it. When it pops up, add Cubes of pineapple and ginger in it. Fry for 2-3 minutes. Now add water, sugar, bay leaf, raisins and salt in it. Fold well and keep it covered. stir occasionally.

When it becomes thick, add lemon juice and pounded spices in it. Mix well and remove from heat.

Let it be cooled before serving.

ALL PURPOSE SALAD

Cool, delicious and pretty cocumber, tomato and onion salad. This is a refreshing and tangy salad, low in fat. It is elegant, well balanced but too simple.

INGREDIENTS:
1 Cucumber, thinly sliced
1/2 medium sized Onion
1 medium sized Tomato
1 1/2 tsp fresh Lemon juice
1/3 tsp freshly pounded Black Pepper powder
A pinch of dried oregano (optional)
1 tsp Olive oil
1 1/2 tbsp Italian Salad Dressing
Sea Salt to taste

METHOD:

Cut tomato and onion in desired shapes.

Now arrange tomato, cucumber and onions pieces on a plate or tray, as it looks little decorated.

Sprinkle with black pepper powder, lemon juice, oregano, olive oil and Italian dressing.

Before serving, add sea salt. Serve with starters or main course any time.

TIPS: If you want it creamy and not so low in fat, just add 2 tbsps mayonnaise.

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METHI MALAI PANEER

A very quick and easy delicious Indian paneer recipe can be served in minutes in microwave. Methi or fenugreek, cream and paneer are the main ingredients of this recipe. It is creamy, lipsmackingly scrumptious, soul-satisfying perfect dish among the Indians.

INGREDIENTS:
1/2 lb (approx. 225gm) Cottage cheese (Paneer)
1 tsp Dry Fenugreek Leaves (Kasuri Methi)
1/2 Tomato (Medium sized)
1 1/2 tbsps minced Ginger
2 Green Chillies
1/2 tsp Red Chilli powder
1/2 tsp freshly pounded Black pepper powder
1/2 cup Sour Cream
1/2 tsp Garam Masala
1/2 tsp Sugar
1 tbsp finely chopped Cilantro (Coriander Leaves)
1 tbsp Oil
1 tbsp Butter
Salt to taste

COOKING METHOD ON GAS TOP STOVE:
Cut cottage cheese in cubes. Grind Tomato, ginger and green chillies to make a smooth paste.

Heat oil and butter in a frying pan. Add tomato-ginger-green chilli paste, dry fenugreek leaves, red chilli powder and black pepper powder. Fry for 3-4 minutes, till oil seperates from the edge. Now add sugar and salt in it. Stir for another minute.

Add Cottage cheese, sour cream and 3/4 cup of water. Cover the lid and cook for 4-5 minutes on low heat. Add Garam masala. Fold well. Remove from heat and garnish with chopped cilantro.

Serve hot with naan, paratha or pulao.


COOKING METHOD IN MICROWAVE:

Cut cottage cheese in cubes. Grind tomato, minced ginger and green chillies together to make a smooth paste. Keep aside.

Beat sour cream with 3/4 cup of water till gets smooth. Set aside.

Take oil and butter in a microwave safe bowl. Place the bowl in microoven and heat for 1 minute.

Add tomato-green chilli-ginger paste, dry fenugreek leaves, red chilli powder, black pepper powder, garam masala, sugar and salt in it. Fold well and microwave for 3 minutes. Stir once in between.

Take out the bowl from oven, add cottage cheese cubes and sour cream mixture in it. Fold nicely with the spices.

Place it inside the oven and microwave it for another 4 minutes. Stir once in between. Spinkle  chopped cilantro on top.

Serve hot with naan, paratha or pulao.

TIPS: I used fresh home-made paneer. Paneer might be used from Indian Groceries also but check its

          softness before used it.

          If you like little more gravy, add little more water.

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CARROT PINEAPPLE CAKE

This carrot cake recipe is something different. Here I blend the flavor of carrot & pineapple with lemon, which is somehow fantastic. I added raisins and walnuts in it, which give cake a richer taste, goes well with cream cheese frosting. This moist lemon flavored carrot pineapple cake is welcome at birthdays, reunions, parties and all special occasions.

INGREDIENTS:

CAKE-
2 cups grates Carrots
1 cup freshly crushed Pineapple
2 cups All Purpose Flour
1 1/2 cup Granulated Sugar
3 Eggs
3/4 cup Vegetable Oil
1 tbsp Baking Powder
1 tsp Baking Soda
1 tbsp Cinnamon Powder
1/2 tsp Nutmeg Powder (optional)
1 tsp Vanilla Extract
1/2 tsp Sea Salt
1 tbsp fresh Lemon Juice
4 tbsps chopped Walnuts/Pecans
1 tbsp Raisins
1/2 cup Water

FROSTING-
1/2 Cup Butter (melted)
1 Cup Icing Sugar
1 tsp Vanilla extract
1 tbsp Lemon Zest
8 OZ Cream Cheese

METHOD:

FOR BAKING CAKE:

Combine flour, baking powder, baking soda, cinnamon powder, nutmeg powder and salt in a bowl.  Beat eggs and sugar in a mixing bowl using a electric hand mixer. Slowly add oil in the mixing bowl and beat for 2 minutes in medium speed.

Now, mix flour mixture and water into mixing bowl and again beat for 2-3 minutes, till it turns into a smooth mixture. At this point add carrots, pineapples, vanilla extract, lemon juice, walnuts and raisins in it. Beat again for a minute on slow speed.
Now cake batter is ready.

Set oven to 350 F (180 C). Preheat the oven for 5 minutes. Distribute batter evenly into a 13" X 9" baking pan, which has been generously greased. Place in middle rack of preheated oven and bake for 50 minutes or until a toothpick inserted in the center of the cake, comes out clean.

Keep pan on a rack for 1 or 2 hour to make cake completely cool. Now cut the cake lenghwise half to make two equal parts.

MAKE THE FROSTING:

Beat butter and cream cheese using a electric mixer on low speed for 2-3 minutes till it gets smooth. Add sugar, vanilla extract and lemon zest in it. Beat well. Now it is ready to spread on cooled cake.

To remove cake from baking pan, turn upside down, tap edge of pan with a hard surfaced tray. Place one part upside to down. Apply frosting on the top part spreading it evenly by using spatula.

Place the second part on the top of first part and align properly. using both hands, press firmly but gently, two parts together to get one firm cake. Spread remaining frosting to cover the top of the cake and spreding evenly by using one spatula.

Cover with cling (plastic) wrap and store in refrigerator.

"This recipe goes to Sara's Event Cooking with Love Series, hosted at Torviewtoronto"

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This recipe goes to Let's Cook # 16 - Kids Special