Like most of us, my mom taught me cooking. And then started chef Sanjeev Kapoor's Khana Khazana show on television. So if there were things we never cooked at home, Sanjeev Kapoor taught us those.
Palak Paneer (Cottage Cheese in Spinach gravy) is one of those easy recipes we have mastered thanks only to India's top chef! The key in preparing this and any other recipe is blanching palak (known as spinach in English). I have tried many variations in cooking Palak Paneer - some with adding grated ginger, some with adding tamarind pulp. However, for the authentic Palak Paneer recipe (text) by Sanjeev Kapoor, you may head here directly.
To make the most of the goodness of palak (spinach in English), blanching it properly is most important. This not only imparts a good green color to any palak dish but also improves the flavor and the aroma. Here are the 7 steps that go behind blanching palak / spinach perfectly:
1 - Separate the palak leaves from the stem
2 - Wash them them properly
3 - Add some salt to water and bring it to boil.
4 - Blanch the palak leaves in this water for a couple of minutes
5 - Drain the hot water from the leaves
6 - Dip them in cold / ice water for some time
7 - Squeeze out all the excess water
Maggi, like many others, is my all-time favorite. And nothing can beat Maggi Masala Noodles. Now the other day we felt like having Maggi at midnight. And we added a little Indian twist to it - Dal Tadka. It tasted yummy!
How to make Maggi Dal Tadka? Prepare Maggi Masala Noodles as you always do and then mix some hot dal tadka (thick consistency) to it. It's simply irresistible and would leave you only wanting for more!
Cooking Potato Wedges is a real simple task. Cooking Potato Wedges with herbs adds all the magic!
First of all remember, you need not peel the potatoes at all. Just wash a few medium / big potatoes properly. Then, cut the potatoes into wedges (cut into halves along the length of the potatoes, triangular in cross section).
Here’s the masala / mixture preparation, mix all of these in a bowl:
Red chilly powder – ½ tsp
Whole red chilies – 2 tsp, crushed
Pepper powder – ½ tsp
Fresh rosemary – 1 tsp, chopped
Fresh thyme – 1 tsp, chopped
Salt as per taste
Then add the wedges and mix well with the masala. Leave it for some time. Add maida (refined flour) and mix well.
Heat 2 tbsp oil in a pan and place the wedges carefully. Turn them when they are cooked from one side. Keep the wedges covered while cooking. When they are done from both sides, you are ready to serve. Didn’t I tell you the recipe is easy!
NOTE: The wedges can be partly cooked, packed in a zip-lock pouch and kept in freezer for a few days. Then whenever you feel like, you can simply bake / shallow fry.
UPAVAS (FASTING) PATTIES
Recipe IngredientsBoiled mashed potatoes, chopped raw bananas, peanut powder, red chilies, coconut, pepper powder, amchur, ghee, sugar and salt to taste
Upavas (Fasting) Patties Preparation Method
Saute coconut and red chillies on ghee. Add chopped bananas, sugar, pepper powder, raw mango powder and salt and allow it to steam to make the stuffing. Mix the mashed potato and peanut powder to make the coating. Make cup-shaped patties and… read more here.
TUR DAL PAKODAS
Recipe Ingredients
Soaked tur dal, finely chopped onion, garlic pods, curry leaves, garam masala, red chilly powder, turmeric, coriander, salt to taste
Tur Dal Pakodas Preparation Method
Grind the soaked tur dal, garlic pods and curry patta together. Then add… read more here.
Cooking Corn Paneer becomes really simple and interesting with this recipe in Bengali. Tantalize your taste buds with this recipe video that tells you all the requisite ingredients and method for preparing Corn Paneer.
PUNJABI KURMA
Punjabi Kurma Ingredients:
Stemmed peas
Chopped – Capsicum, Carrots, Potatoes, Cauliflower, Onions
Fried fox nut (makhana)
Cashew and melon seeds paste, onion paste, tomato puree
Grated coconut
Kitchen king masala, khada garam masala
Red chili powder, turmeric powder, coriander powder
Cumin seeds
Black masala (Goda masala)
Green chilies
Ginger paste
Coriander leaves
Salt as per taste
Punjabi Kurma Preparation:
Heat oil in a pan and separately deep fry pieces of capsicum, carrot, potato and cauliflower.
Heat oil in another pan and add khada garam masala, finely diced onion, magaj and cashew paste, grated coconut (khobra), onion paste and tomato puree to it and saute. Add ginger paste, chilies, turmeric, chili powder, kitchen king masala, coriander powder, cumin seeds and salt. Saute a bit more.
Add deep fried vegetables, stemmed peas and fried makhana to it. Let it simmer for a while and then serve hot.
PALAK DAL
Palak Dal Ingredients:
Spinach (diced)
Yellow lentils (Tur Daal)
Green chilies (chopped)
Mustard seeds
Jaggery
Garlic
Onion and tomatoes (finely chopped)
Red chili powder, Turmeric powder
Curry leaves
Kokam
Salt as per taste
Palak Dal Preparation:
Cook yellow lentils and keep aside.
Heat oil in a pan and add mustard seeds, garlic, finely cut onion, pieces of green chilies and curry leaves to it. Suate till brown and add finely chopped tomato pieces, finely diced spinach, cooked yellow lentils, turmeric, red chili powder and water. Let it simmer for a while and then add salt, jaggery and kokam to it. Palak Dal is ready to be served.
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