PANEER KHEER(CHANNAR PAYESH)

U need: 
fresh paneer cubes(cut small): 1 cup(ensure it is very fresh paneer)
milk: 1 lit
condensed milk: 1/2 tin
cardamom power: 1/2 tsp 
sugar: 1/4 cup
Raisins: 1 tsp
Method:
Put milk in a deep thick bottomed pan and allow to cook till it becomes 1/2 the quantity.You have to stir in between to prevent the milk from sticking to the bottom.
Once the milk is reduced add the sugar.Stir well.


Add the paneer cubes and simmer gently for a few mins.


Add the condensed milk ,raisins and cardamom powder and continue stirring.Stir once and switch off the gas. Cover with a lid and let it rest for 20 mins


Serve warm or cold.


Note: Ensure the heat is medium or low or the milk may burn.
         You can also crumble the paneer before adding.
          Kheer tastes delicious if we use full cream milk.
         Home made paneer tastes the best


First timers: Melt the sugar on heat with some water add the paneer to it.Cool and then add to the simmering milk.   




HAPPY NEW YEAR!!!!!!!!!!BON APETITE!!!!!!!!

SPINACH CORN PASTA

U need:
Pasta: 1 cup
fresh palak(spinach): 1 bunch
fresh corn: 1 cup
cauliflower florets: 1 cup
fresh white breadcrumbs: 1/2 cup
cheddar or parmessan cheese: 1/2 cup grated
salt and peeper to taste
dried mixed herbs: 1/2 tsp
maida: 1 tablsp
milk: 1 and 1/2 cups
butter: 2 and 1/2 tablsp.


Method:
1.Cook pasta in hot salted water.(10 mins) Drain and set aside. Add 1 tsp oil to the cooked pasta.Mix well.This will prevent the pastas from sticking to each other.
2.Clean wash the spinach. Cut to small pieces. Heat 1 tsp butter in a pan.Fry the chopped spinach for a few seconds. Cool. Wash cauliflower florets  and semi cook in hot water.
3. White sauce: Heat the balance butter in the same pan.When the butter melts add the flour and quickly stir for a few seconds.Lower heat and start pouring the milk into the pan stirring continuously.Ensure no lumps are formed.Stir well till the sauce  begins to thick.Add salt,pepper and dried herbs. Add the fresh corn, drained semi cooked cauliflower,cooked pasta and stir for another 10 mins till the sauce coats the vegetables and pasta well.Add the spinach.
4. Pour the pasta into an oven proof bowl.Mix together breadcrumbs and cheese. Sprinkle this mix over the pasta vegetables till they cover them fully.
5.Pre heat oven to 170 celcius for 5 mins.Put the oven into the oven and bake for 15 mins or until the cheese melts and breadcrumbs sets well.
Serve hot with toast and flavoured butter*.


* A few flavoured butter recipes have been written,Please check the blog.
* Crumble one day old white or brown bread to get fresh bread crumbs
* Amul or britania cheese are the best for pasta toppings.

LEMON MARMALADE CAKE

U need:                                                       If not using self raising flour
230 gms: self raising flour
2 eggs beaten                                             White flour: 230 gms
140 gms sugar                                            Baking powder: 1 tsp
lemon rind: 1 tsp                                          Soda bicarb: 1/2 tsp
juice if 1 lemon
2 tablesp lemon marmalade                      Sift everything together
140 gms butter
lemon essence: 3/4 tsp
vanilla essence: 1/2 tsp
pinch salt


Method:
Set oven to 275 degrees. Grease a 6" round tin.Set aside.


Sift flour and salt in a bowl. Rub in the butter into the flour and mix well till the flour resembles breadcrumbs.Set aside.


Melt sugar and cool slightly.Add to the flour and with a wooden spoon stir with a gentle hand.Add the eggs and lemon rind and 1/4 cup milk. Beat well till the batter is smooth.Add the lemon marmalade,both the essence and continue to whip with gentle strokes. If required a little more milk can be added. Add the lemon juice.


Pour the batter into the greased cake tin and bake in the center of the oven for approx 50 mins. or until a skewer inserted into the cake comes out clean.


Cool the cake.Dust some icing sugar on top of the cake,Sprinkle some lemon rind and serve with tea.


Note: Lemon marmalade is now available easily.In case it is not available you can use orange marmalade. It tastes equally delicious.

COULIFLOWER SABJI

U need :
cauliflower florets: 3 cups
curd: 1 cup
saffron: few strands soaked in warm milk
ginger paste : 2 tsp
onion: 1 sliced thin
mustard seeds:1/2 tsp
nigella seeds(kala jeera): 1/4 tsp
turmeric: 1/4 tsp
red chilli powder: 1 tsp
salt to taste.
Oil to deepfry + 2 tablsp
coriander leaves chopped: 2 tsp
slit green chillies: 2


Method:
1. Wash the cauliflower florets well.Pat dry.Deep fry in hot oil to a light brown colour.


2. In a bowl add the curd,redchilli powder,turmeric powder salt and 1 tsp ginger paste. Beat well.Mix in the fried cauliflower pieces and marinate for 30 mins.


3.Heat oil on a deep pan. Add the mustard seeds and nigella seeds.Saute Now add the sliced onions and fry for a few mins.Add the balance ginger paste and continue stirring to 2 to 3 mins.
4.Remove the cauliflower florets from the marination and add to the  frying onions.Continue stirring for another 5 to 7 mins.
5.Add the leftover marination and 1/2 cup water..Cover with a lid and let the florets cook well( 6 mins)


6. Remove lid and add the green chillies and the saffron milk.Test if the cauliflower is cooked.
7.Switch off the gas.Garnish with coriander leaves.Serve hot with rotis or jeera pulao or plain rice and dal.