Palak Paneer

Ingredients:

Spinach - 2 bunches (triple washed at home)
Green chillies - 4
Paneer - 1 small block
Dhana-Jeera Powder - 1 tbs
Chilli Powder - 1 tbs
Turmeric Powder - 1/4 tsp
Garlic-Ginger Paste - 1 tbs
Tomato Puree - 1/4 cup or 2 medium Tomatoes
Onion - 1 Medium
Half&Half - 2 tbs
Salt to taste

Method:

Roughly break the washed spinach with hands. Quickly fry the Green Chillies in little oil , add Spinach leaves to it. There is no need to add water. Add a pinch of salt to the leaves to retain the green color. Cook for about 3 minutes and set to cool. Coarsely puree them using a Hand Blender.

Meanwhile Cube the paneer and fry them in oil till golden grown on both sides and keep it aside.

Heat oil in a pan. Fry the onions first and then add G-G paste. Once the raw smell goes add tomato puree, red chilli powder, Dhana-Jeera Powder, Turmeric Powder and salt. Cook them well till the oil oozes out to the ends of the pan. Now add the Coarsely pureed spinach to the pan and cook for few more minutes. Add the panner cubes and Half & Half(or Cream) at the end for a creamier taste.





Serve with Naan or Roti.

Vegetarian Chilli

Bought the 16 bean packet from the store without deciding what to make with it. As it has to be soaked for making any dish, I just soaked overnight. I had a thought of making vada in my mind but I didn’t tell my mom why I soaked that for . She just pressure cooked the beans thinking that it would save time for me in the evening. I couldn’t make vada as it got cooked. The dark evening and the bitter cold outside sparkled an idea in me to make Simple Vegetarian Chilli to warm you from inside out.

Soups are always a comfort food to beat the cold and lift your spirits on a cold evening. I took out my slow cooker out to make the Chilli. Note: You can do it in the ordinary cooker itself. You can pressure cook the soaked beans for one whistle and you can do the rest in a regular saucepan.




Ingredients:

16 beans - 1 cup (Soaked overnight and cooked )
Vegetable Broth - 2 cans (No salt Added)
Chunky Salsa Sauce - 1 cup
Jalepeno - 1 sliced in thin rounds
Onion - 1 Finely Chopped
Tomato - 1 cut into medium pieces
Olive oil - 1 tbs
Pepper & Salt to
taste

Method :
Keep oil in a pan , Sautee the peppers and onions. Add the cooked beans to the pan and let the beans get a coat of oil. Make sure you don’t make the beans mushy. Return the sautéed stuff to the slow cooker . Add Vegetable broth, Chunky Salsa Sauce, Chilli powder , tomatoes and let it cook in High setting for 30 mts. Reduce the setting to low and let it simmer for about 20 mts. Add salt and pepper according to your taste.

Serve in individual bowls garnished with chopped Cilandro leaves and shredded chedder cheese.