The Epic: Paneer Reshmi Kebab

Recipe, borrowed and created exclusively out from Turkish kebabs

[PDF] 

 Ingredients

• Paneer ( Indian cottage cheese) : 200 g
• Marination:
• Sour cream : 1 cup
• Saffron: a pinch
• Nutmeg powder : 1 tsp
• Star anise powder : 1 tsp
• Cinnamon powder : 1/2 tsp
• Paprika : 1 tsp
• Salt and pepper
• Other vegetables to go :
• Diced onions : large size
• Bell peppers : 3 if using different color
• Skewers : 4-5 (moistened)

Instructions

1. Cut the paneer into squares and soaked it in warm milk for 10 minutes.
2. Prepare the marination by whipping the sour cream and the spices listed there.
3. Coat each of the cubed paneer with the marination and refrigerate it for 6-8 hrs or overnight.
4. Soak the bamboo skewers in water for 30 minutes.
5. Arrange the paneer, onions and bell peppers on the skewer and roast in a preheated oven at 375 F for 20 minutes or barbecued them on charcoal grill.
6. Serve the paneer kebabs with mint chutney.

Preparation time: 15 minute(s)
Cooking time: 20 minute(s)

Lets get Turkish....

TURKISH DELIGHT

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Ingredients

385 g (1¾ cups) caster sugar

1 tsp cream of tartar

2 tsp lemon juice

50 g (1/3 cup) cornflour

2 tbsp rosewater (see Note)

¼ tsp pink food colouring

320 g (2 cups) icing sugar mixture

Ingredients

Place sugar, cream of tartar, lemon juice and 160 ml water in a pan over medium heat. Stir until sugar dissolves. Bring to the boil. Cook for 10 minutes or until mixture reaches 115˚C on a sugar thermometer. Remove from heat.

Meanwhile, place cornflour and 185 ml water in a small saucepan and stir until cornflour dissolves. Place over medium heat and cook, stirring vigorously, for 2 minutes or until mixture is the consistency of glue. Cook for a further 5 minutes or until mixture starts to come away from side of pan and resembles thick mashed potato; remove from stove every few minutes and stir vigorously to avoid lumps.

Add sugar syrup to cornflour mixture, about ½ cup at a time, stirring after each addition. Place over low heat and cook, stirring occasionally, for 1 hour or until golden and mixture starts to form a ball when stirred; as mixture starts to thicken, stir more frequently.

Add rosewater and colouring, and combine. Pour into a greased loaf pan lined with plastic wrap. Refrigerate for 4 hours or until firm.

Turn out onto a chopping board dusted with icing sugar mixture. Using an oiled knife, cut into 18 squares. Toss in remaining icing sugar mixture until coated. Store for up to 1 month.

sweet and sour....YUM....YUM

STRAWBERRY AND KIWI SMOOTHIE

 Ingredients:

• Strawberries (fresh or frozen) – 10  to 12 (washed and cleaned)
• Kiwi fruit – 2 (wash and peel the skin)
• Almond milk (gluten free) – 3/4 cup
• Agave nectar – 1 tsp
• Ground flax seed – 1 tbsp

Method of preparation:

Add all the ingredients to a blender and blend till everything is smooth. Transfer it to a serving glass and you can top it with chopped fresh fruits. You can add a few ice cubes to the blender along with the other ingredients.

For my Indian sweet tooth: Malai Kheer

Ingredients

• 3/4 cup basmati rice, tukda (150 gm)
  2 liter milk
  1 tin condensed milk
  50 gm khoya
  1/2 cup cream (100 ml)
  1 cup sugar (200 gm)
  1 tsp green cardamom powder
  1 tsp saffron
  50 gm almond, sliced
  50 gm pistachio, sliced

Method

• Soak the rice in a bowl and make granular paste. Keep aside.  Boil the milk in a pan and reduce it to half. Once it is reduced, add the rice paste and cook further.  Once the rice is cooked, add the condensed milk and khoya. Cook for another 10 minutes.  Now add the cream, sugar, green cardamom powder, saffron, almond and pistachio.Serve hot or chilled.
• Key Ingredients: Basmati Rice, Condensed Milk, Cream, Green Cardamom, Saffron
• 
  

very simple recipies: Pop-up Muffins

This was such a fun and easy breakfast to make for my family. I will go back to this one again and again because of the ease and which it comes together. These Pop Up Muffins, as we called them, also known as German Pancakes are so great for a busy morning when you don’t have time for something more labor intensive, or maybe don’t have a lot of groceries on hand. 

Pop Up Muffins
adapted from Make and Takes
makes 24 muffins

• 1 cup milk
• 1 cup flour
• 6 eggs
• 1/4 cup melted butter
• dash salt
• 1 tsp vanilla
• 1 tsp orange zest
• assorted condiments for serving

Preheat oven to 400 degrees F. Blend milk through orange zest in a blender. Grease muffin tins and distribute batter evenly between 24 muffin. Bake for 15 minutes, or until puffy and golden on top. I served these topped with maple syrup and slice strawberries with a little sprinkle of powdered sugar.