iCookiPost

This dish is made with paneer and prawn in a thick and spicy Masala gravy.This goes well with rice or roti.

Ingredients

1. Paneer (cut into Cubes) – 250 gms
2. Prawn – 100 gms
3. Onion (chopped) –2
4. Tomato puree – 1/4 cup
5. Ginger- 1” piece
6. Garlic (chopped) – 5
7. Cloves – 4
8. Cardamom pods –3
9. Cinnamon stick – 1” piece
10. Cumin seeds (jeerakam) – 1/4 tsp
11. Turmeric powder – 1/4 tsp
12. Kashmiri Red chilly powder – 1 tsp
13. Ghee – 1 tsp
14. Salt
15. Oil
16. Coriander leaves – to garnish

Preparation

1. Make a paste of chopped onions.
2. For the Masala Paste,Grind together ginger,garlic,cloves,cardamom,cinnamon,turmeric powder,red chilly powder and cumin seeds.
3. Heat ghee in a pan and fry paneer cubes till light brown in color.
4. Heat oil in the pan .Saute onion paste and once it is done add tomato puree and masala paste and saute till the raw smell goes off.
5. Add cleaned prawns,salt and stir well.Add 1/2 cup of water and cook till prawns are done.Once the gravy is thick, add paneer cubes and cook for another few seconds to get mixed up with the masala.
6. Turn off the heat.Garnish with coriander leaves.
7. Serve with rice or roti.

Baby Kai lan is quite common in Chinese and Thai cuisine. it is either stir fried with ginger and garlic and boiled or steamed and served with oyster sauce.it tastes bitter,but adding garlic and oyster sauce to it reduces the bitterness.Whenever we go to Thai or Chinese restaurants, we order this dish and i love to have this leafy vegetable with Thai rice. This is simple and easy to prepare.

Ingredients

1. Baby Kai Lan(rinse and trim the edges) – 300 gms
2. Garlic (chopped) – 1 tbsp
3. Oyster Sauce – 1 tbsp
4. Oil

Preparation

1. Heat oil in a pan.saute chopped garlic till light brown.
2. Add kai lan and stir fry for 2-3 minutes.Once the leaves are cooked, add oyster sauce and mix well.
3. Serve with Rice.

This entry goes to Serve it-Stir Fried hosted by Krithi and Denny’s.

Sago also known as Tapioca pearls is made from the starch extracted from the pith (center) of the sago palm stems.It is used for making pudding,khichadi or vada.Sago is rich in carbohydrates and it is often served for breaking fasts during Indian religious festivals.This is a perfect snack for a cocktail Party and it tastes great with Green Chutney.

Ingredients

1. Sago(Sabudana) – 3/4 cup
2. Potatoes(boiled and mashed) – 3
3. Peanuts(roasted and peeled,Crushed) –1 /2 cup
4. Green Chilly (chopped) –3
5. Ginger(chopped)- 1” piece
6. Lemon Juice – 1 tbsp
7. Coriander leaves(chopped) –3 tbsp
8. Salt-to taste
9. Oil – for deep frying

Preparation

1. Wash the sago and soak in water for atleast 1 hour.If in a hurry,soak in hot water till they swell.It will absorb water and becomes soft.Squeeze out water.Each pearl should be separate.
2. Place the sago in a large bowl.Add potatoes,peanuts,green chillies,ginger,lemon juice,coriander leaves and salt.Mix well
3. Add a little water if necessary and make a dough.Leave to stand for a few minutes.Divide the dough into eight equal portions and shape into oval rolls.
4. Heat oil in a non-stick kadai till medium hot. Slide in four rolls at a time and deep fry till golden brown.Drain on tissue paper.
5. Serve with Green Chutney

Recipe for Green Chutney

Ingredients

1. Coriander leaves- 1 cup
2. Mint leaves- 1/2 cup
3. Green Chilly – 3
4. Salt
5. Sugar – 1/4 tsp
6. Lemon juice-1tbsp

Grind all the above ingredients to a smooth paste using a little water if required.

Recipe Source: Cocktail Snacks by Sanjeev Kapoor