Saturday, February 6, 2010

Mixed Vegetable Salad


For the dressing

  • Olive Oil - ½ cup

  • Chopped Garlic - 15 flakes

  • Mustard Sauce - 3 tbsp

  • White Wine/White wine Vinegar - ½ cup

  • Crushed Black Pepper Powder - 3 tbps

For the salad

  • Macroni (Penne Pasta)  - 1 cup

  • Carrots - 2

  • Beans - 10

  • Corn -  1 cup

  • Peas  -  1 cup

  • Mushrooms - 10-15 (halved)

  • Olives - 10-15 (halved)

  • Lettuce - Depending on how much you want - You could substitute with cabbage

  • Capsicum (Green Bell Pepper) - 1

  • Broccoli - 1

  • Olive Oil - 5 tsp

 For the seasoning

  • Oregano

  • Thyme

  • Basil

  • Red Chilly Flakes

  • Red Paprika

  • Coarse Black Pepper

  •  Pasta seasoning (available at Nuts n Spices and Nilgiris)

  • Salt to taste


For the dressing:

  • Add the sliced garlic pieces to olive oil.

  • Add Mustard sauce and White wine (or white wine vinegar)

  • Add the coarsely ground pepper powder and set aside

 For the Salad

  • Boil water in a pan and add the macroni. Add salt and a little oil and allow the macroni to cook till soft and tender.

  • Remove from flame and wash with cold water and drain.

  • Spread it in a plate so that it does not stick to each other.

  • Wash, cut and steam carrots, beans, mushrooms, broccoli along with corn and peas

  • Heat olive oil and toss the macroni and steamed vegetables along with corn and peas

  • Add the olives, seasoning and salt

  • Remove from the flame and add the shredded lettuce or cabbage and capsicum

  • Place in a salad bowl and pour the dressing

  • Toss to mix and refrigerate for 1 hour.

Paneer Capsicum Burji (Cottage Cheese and Green Pepper Fry)



  1. Milk - 2 litres

  2. Vinegar - 2 tsp

  3. Onions (chopped fine) - 3

  4. Tomatoes (chopped into small pieces) - 2

  5. Ginger-Garlic Paste - 2 tsp

  6. Capsicum (chopped into small pieces) 1

  7. Peas (Mutter) – 1 cup

  8. Cumin Seeds(Jeera) – 1 tsp

  9. Green Chilly – 1

  10. Red Chilly powder – 1 tsp

  11. Turmeric powder – ¼ tsp

  12. Garam Masala – 1 tsp

  13. Coriander Powder – ½ tsp

  14. Salt to Taste

  15. Oil - As per your requirement



For the Paneer:

  1. Bring the mild to boil and add the vinegar just as it begins to boil

  2. The milk will curdle and the water will separate

  3. Keep on low flame till the water separates completely

  4. Strain in a fine muslin cloth and crumble the paneer

For the Burji

  1. Heat oil in a kadai

  2. Splutter cumin seeds, fry the onions till tender

  3. Add the ginger garlic paste and fry till the raw smell disappears

  4. Add the green chilly and tomatoes and cook till tomatoes are nearly pureed

  5. Add the dry powders and salt and mix well

  6. Add chopped capsicum, peas and paneer(crumbled cottage cheese) and cook till the peas are done.

  7. Garnish with coriander leaves.


Note: You could add 1 egg to it to enhance the taste.

Wednesday, February 3, 2010

Palak Paneer (Spinach and Cottage Cheese Gravy)

  1. Palak (Spinach) - 1 bunch
  2. Paneer (Cottage Cheese) - 1 packet (I like the Amul Frozen Paneer - its soft and tastes delicious)
  3. Fresh Cream - 3 tblsp (Again, Amul Fresh cream is the best. It is not sour and enhances the taste)
  4. Onions (Sliced) - 3
  5. Tomato (Chopped) - 2 (You can use tomato puree instead)
  6. Green Chilly (Slit)- 1
  7. Ginger Garlic Paste - 2 tsp
  8. Jeera - 1 tsp
  9. Red Chilly Powder - 1 1/2 tsp
  10. Turmeric Powder - 1/4 tsp
  11. Garam Masala - 1 tsp (I prefer Everest Garam Masala)
  12. Oil - 4-5 tsp
  13. Salt to taste

  • Wash the palak and steam it with little water. (You can put it in the pressure cooker without the whistle or bring water to boil and let the palak boil for 3 mins).
  • Remove from stove and let it cool.
  • Slice the paneer into pieces. If you are using frozen paneer, thaw it in lukewarm water. Microwave the Paneer for 1 min on High and set aside.
  • Heat oil in a Kadai and splutter the Jeera seeds. Add the onions and saute till brown.
  • Add the slit chilly and ginger garlic paste and cook till the raw smell disappears.
  • Add the tomatoes/tomato puree and cook on low flame till the tomato paste becomes thick.
  • Remove from the stove and let it cool.
  • Grind the palak (spinach) and the onion-tomato mixture together.
  • Heat the Kadai, pour this mixture and allow it to boil.
  • Add Turmeric Powder, Chilly Powder and Salt to taste.
  • Add Paneer pieces and let it boil.
  • Add the Garam Masala Powder.
  • Finally add the fresh cream, let it boil just once and remove from the stove.

Your tasty Palak Paneer is ready.

Note: - You can add 1 glass of milk if you do not have Fresh Cream, but make sure that it is the last thing you are adding and switch off the gas immediately after one boil. Else the cream/milk will curdle and it will change the appearance of the dish.

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