All about Food

Paneer 65’A delicious dish for the Vegetarians,absolutely stand substitute for Chicken 65.

Ingredients:-

• Amul paneer cut in 2cm size cubes 400 gms• Amul yoghurt 100 gms• Corn starch  2 tbs• AP flour (maida) 2 tbs• Turmeric power 1tsp• Garam masala 2 tsp• Kashmiri chilly power 2 tsp• Black pepper powder 1tsp• Kasuri methi 1tsp• Lemon juice 1 tsp• Garlic paste 1 tbs• Ginger paste 1tbs• Green chillies cut in thin strips 1 tbs• Mustard seeds 1tsp• Chopped onion 1 tbs• Ginger julienne cut 1 tsp• Curry leaves 2 sprigs• Required oil for frying & tampering. 

Step 1

In a mixing bowl, take corn starch, maida, salt, turmeric powder, chilly powder, garam masala and Kasuri methi( Rub it gently in your hand palms). Give it a good mix so that all ingredients are mixed well together
Add paneer cubes and give a nice toss that the cubes get a generous coating of the mixture. Leave it for 10 minutes so that the moisture content in paneer will be absorbed by the mixture. 

Step 2 

In a bowl, add ginger,garlic paste and curd. Add lemon juice, pepper powder and mix well to derive a creamy smooth paste. Add along with it the paneer cubes and mix well. Ensure adequate care is taken while mixing it so that the cubes doesn’t break or looses it’s shape. Marinate for about 15 minutes. 

Step 3 

Heat oil in a hard bottom wok. Once the oil is heated, start lowering the marinated paneer cubes. Using a spider slowly turn around the cubes so that it doesn’t stick to bottom. Once it’s properly fried, drain it to a strainer or spread it on paper towel or bloating paper to remove excessive oil. 

Step 4

Pour out the oil from wok leaving 1 tbs oil in it for tampering. Add mustard seeds, green chilly, ginger and curry leaves. Once mustards start sputtering,add fried paneer to it and toss it properly. 
Serve it hot. This is an ideal dish which can be served both as a snack or during meal. 
Happy Cooking! 

We have been very familiar with podi idly, fried idly, masala idly, Chilly capsicum curry leaf tadka idly and so on. Now let’s get to a level high with intriguing Yummy Fried Idly with Nugge sauce. 

Ingredients:-

• Idly  4 nos  cut in to 6 pieces each• Nugge sauce  2 tablespoons• Amul butter 1 teaspoon• cooking oil 1 teaspoon• Mustard seeds 1/2 teaspoon• Urad dal split 1 teaspoon• dried red chilly whole 3 – 4 nos cut into halves• Chopped onion 1 tablespoon• Chopped garlic 1 teaspoon• Chopped ginger 1/2 teaspoon• Curry leaves 1 sprig• Salt to taste

Method:-

Heat a wok, pour the oil and add butter. Once butter is melted, add Urad dal. Wait for it to turn light brown. Add mustard seeds, red chillies and curry leaves. Wait for it to sputter. Add chopped onion, garlic and ginger and saute till it’s cooked.Add salt to taste. 
Now time to add Nugge sauce and Idly. Stir it slowly so that the Idly doesn’t break. If you practiced how to toss/ flip a wok, you may do so.Cook for about 3 to 5 minutes. 

Now your Fried Idly is ready. Serve it hot with coconut chutney. 
Happy Cooking!. * Please refer Nugge Sauce recipe

The Super food Moringa Oleferia is rich in nutrients including protein, vitamins, and anti oxidents. It lower blood sugar levels, reduce inflammation, protecting liver functions,lower cholesterol,nourishing skin and hair, fight against bacterial diseases and many other medicinal benefits including ED and improving fertility in Men. 

So include Moringa Soup in your Menu regularly. 

Ingredients:

• Moringa leaves 1 bunch ( 200 gms) cleaned • Pasta * 100 gms• Carrot diced 50 gms • French bean Inch long cut 50 gms• Cabbage square cut 50 gms• Celery stalk inch long 50 gms• Hard Cheese grated 50 gms• Virgin Olive oil 2 tablespoon• Garlic chopped 4 – 6 cloves• Oregano  1/2 teaspoon• Crushed Black peppercorn• Salt to taste.

For making Roux /white sauce• All purpose flour (maida) 6 teaspoons• Butter 6 teaspoone
Milk 1 cup.

Part 1 A

Heat cooking pot and pour Olive oil. Add chopped garlic and saute untill brown. Add washed Moringa leaves and vegetables and saute for 2 minutes. Pour 2 litres of water. Add salt to taste. Cover with lid and cook for 5 minutes. 

Part 2 

In a saucepan, melt butter over low heat. Add maida and keep stirring. Add salt to taste and cook over medium heat till the mixture turns bubbly and smooth. Stir in milk and turn heat to boil, keep stirring constantly to avoid any lumps.Boil for about 2 minutes and remove from burner. 

Part 1 B

Add the pasta to the vegetables and stir well. Cook for about 10 minutes. Add the white sauce to the soup (to avoid white sauce clumping, take little vegetable broth and whisk thoroughly before pouring it to soup pot) 
Add crushed peppercorn,Oregano, check for salt and soup consistency. Garnish with grated cheese and serve hot. 

*  Choice of any one variety such as Fusilli,  Orzo, Rigatoni, Gnocchi, Penne or Macaroni. 

A unique recipe created with combination of Chicken,Moringa and other classic ingredients. 

Ingredients:-
• Chicken breast 500 gms• Moringa pulp 200 gms• Chopped garlic 1 tablespoon• Crushed black peppercorn 1 tbs• Black olive pitted cut in rings 30 gms• Oregano 1 teaspoon• Pimento* 1 teaspoon • Walnut 30 gms• Cashewnut 30 gms• Olive oil 60 ml• Mozzarella cheese 60 gms• Rock salt – to taste.

Step 1

• Chicken breast finely cut in small cubes. • Tender moringa pods cut into 5 – 7″ Length and steam the pods using a steamer ( minimum 15 minutes) • once the pods are cold, split the pod lengthwise into 2 sections and scoop out thebpulp and seeds using a spoon. • Using a heavy duty blender, grind the chicken along with moringa pulp,garlic,walnut,cashewnut and salt. • Add the cheese and a tbs of oilve oil while grinding so that it helps to derive a smooth, creamy consistency. • Trasfer the grinded mixture into a mixing bowl. Add along with the remaining ingredients such as – Crushed black peppercorn- Oregano- Black pitted olive- Pimento- Olive oilMix all together thoroughly and check for salt.
* Optional – Red & Green bell pepper.

Step 2

Time to mould and cook. Take a large sheet (approx a mtr in length) of aluminum foil and fold into Half, so that we have a double layer of foil. Now transfer half of the mix to center of the sheet and start rolling the sheet from one end and tuck it under the mince and roll over tight. Then press both ends tight and twist the ends in opposite direction so that the log will be tight. Now your salami is looking like a giant toffee. If you find the ends are too long, you may trim it.

Step 3

Now time to cook. You can cook these logs by droping them in boiling water for about 20 minutes. But I would recommend you to cook it by steaming in a bamboo steamer for about 30 minutes. This method will allow salami to retain the flavour and aroma intact rather than immersing it in boiling water. 
Once it’s cooked, keep it for cooling at room temperature and refrigerate for few hours before serving. 
Indulge yourself with your loved ones relishing this exquisite Food. 
Happy Cooking!