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Saturday, November 7, 2009


ASIAN AGE ( 15/11/09)
STIR-FRIED HONEY PANEER INGREDIENTS 2 cups cottage cheese, cubed 2 tbsp corn flour Salt and pepper, to taste Oil, to shallow fry 2 tbsp sesame seed oil 5-7 garlic cloves, grated 3-4 green chillies, sliced ¾ cup baby onions, halved ¾ cup green bell pepper, cubed ¾ cup red bell pepper, cubed Salt, red chilli flakes and crushed peppercorns, to taste Lemon wedges, for garnish INGREDIENTS FOR SAUCE 2 tbsp vinegar 1 tbsp tomato ketchup 1 tbsp Soya sauce 1 tbsp honey 1 tbsp sweet chilli sauce METHOD Keep the cottage cheese cubes in a strainer to drain out water completely.

Sprinkle cornflour, salt and pepper over it, dust well and shake off extra flour.

Deep-fry the cubes in preheated oil till golden brown. Drain on absorbent paper and keep aside.

Heat oil in a wok, stir-fry the garlic and green chillies for a minute, then add the onions. Sauté for two-three minutes and add all the bell peppers.

Season it with salt, red chilli flakes and crushed peppercorns and stir-fry on high heat for two-three minutes.

Reduce to simmer, then add all the sauces and sugar, and stir in the golden brown cottage cheese cubes.

Toss gently and mix well until dry and well coated. Remove from heat, arrange on a snackserving platter and garnish with lemon wedges.

Serve hot with rice.

HT Cafe ( 8/11/09)-Methi Chaman Biryani by Chef Sanjeev Kapoor

Ingredients Mix together 1 2 cups yogurt, salt to taste, 1 teaspoon turmeric 1/ powder and one tablespoon each of ginger and garlic pastes in a bowl. Add 300 grams paneer, cut into cubes, and 1 cup of sweetcorn kernels. Mix well and marinate for about half an hour in a cool place.

Cook 1 2 cups Basmati rice in four cups of boiling salted water, 1/ along with 2 green cardamoms, 1 black cardamom, 3-4 cloves, 1 inch cinnamon and 5-6 peppercorns till almost cooked. Drain and keep the rice warm.

Soak a generous pinch of saffron in a cup of warm milk.

Heat two tablespoons of ghee in a thick-bottomed pan. Add 2 large sliced onions and 2 chopped green chillies and sauté, stirring continuously, till the onions turn a light golden brown.

Add 1 tablespoon each of ginger and garlic pastes and mix well.
Add 1/2 small bunch chopped methi and cook over high heat for ten minutes, stirring continuously. Add marinated paneer and corn.

Add 2 tablespoons coriander powder, 1 tablespoon cumin powder and 1 teaspoon red chilli powder and mix thoroughly.

Add salt, 1 teaspoon of the garam masala powder and 2 tablespoons of chopped coriander leaves. Cook for five minutes over medium heat, stirring occasionally.

Arrange half the quantity of cooked methi, corn and paneer in a handi and spread half the quantity of cooked rice on top. Sprinkle a little garam masala powder, a few ginger strips, half the saffronflavoured milk and a few hand torn fresh mint leaves.

Layer the remaining methi, paneer and corn mixture on top of the rice, followed by the cooked rice. Sprinkle some more ginger strips, saffron milk, 1 teaspoon of garam masala powder and some more hand torn mint leaves over the top.

Melt one tablespoon of ghee and drizzle it over the dish.

Cover the handi with a lid and seal the edges with the atta dough. Place the handi on a heated tawa and cook over a low heat for fifteen minutes.

Serve, garnished with a cup of fried onion slices and raita.

Mumbai Mirror ( 8/11/09) Recipes

MASALA IDLI by Chef Kedar Bobde
2 ½ cup whole urad (polished), ¼ cup idli rice, ¼ cup parimal rice, 1 tsp fenugreek seeds, ¼ cup cooked boiled rice, pinch of salt.
½ fresh coconut, 2 tbsp roasted Bengal gram, 1 green chilly, ½ cm ginger, a pinch of salt.
1 tbsp cooking oil, 2 bori chillies, ½ tsp mustard seeds, few curry leaves, a pinch of heeng, pinch of red chilli powder, pinch of turmeric powder.

• Soak lentils and the two kinds of rice separately, with some fenugreek seeds for five hours.

• Grind them together along with cooked rice to a thick batter.

• Put the batter in a greased idli mould and steam them for seven minutes in an idli steamer. Demould and allow to cool.

• Grind together all the ingredients of coconut chutney. Keep aside.

• Heat oil. Crackle in mustard, chillies, curry leaves and heeng. Add chilly powder and turmeric powder.

• Add two tbsp of coconut chutney. Add the cold idlis and toss it till the masala coats all over them.

• Serve hot with coconut chutney on the side.
Regular masala idlis come in the fried version. However, the tadka given here eliminates that deep frying element, making it far healthier. A tip: during the fermentation process, add a bit of curd. The probiotics will go a long way in ensuring good gut health.

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