Saffron Pistachio Dip

This goes well with crackers, bread sticks, and even bagels.

1 pack of soft Philly cream cheese
Milk
Saffron
Pistachios
Garam Masala

I do not remember the exact proportions, since I kept adding, adjusting, and tasting.
Mix the saffron in hot milk and keep adding.
Grind the pistachios.
Keep adding garam masala till you get a perfect flavor.

Chilly Paneer

You see, I am a sucker for Indo-Chinese food, any restaurant known as “masala wok” or “spice and zen” has me instantly. I always loved chowmein, gobhi Manchurian, fried rice, chilly paneer, sweet and sour soup etc. The strong tangy flavors always resonated with me, and I still prefer Indo- Chinese food over traditional Chinese food at times, at least the take out variety or American –Chinese food. Although I must admit, I love Panda Express at times. It is right opposite my house and the noodles and spicy eggplant with the Rangoon cream cheese fried wantons, hit a spot at times. :)

Indo-Chinese food gets it unique flavor from a combination of Indian ingredients such as garam masala, cilantro and tamarind with Chinese soy sauce, ginger, garlic, vinegar, green chilies, and scallions. I think it is a great marriage between two cuisines, backed by century’s old cooking traditions. The two flavor profiles complement each other so well; it’s like a perfect marriage between two people who just complete each other. And then, I love paneer. I still don’t understand why people use tofu as a substitute in curries. Tofu is tasteless, while paneer has a nice meaty flavor and texture, which my partner says reminds him of chicken. Paneer stand up well to strong Indian sauces. And it works very well, in this Indo-Chinese dish as well.

Chilly Paneer is made after deep frying the paneer which is coated in a cornstarch batter. I hate deep frying, so I always avoid that step. I just sauté the paneer till I get a sear.


1 pack paneer
1 tomato
I bunch spring onions
Corn flour
Ginger
Garlic
Garlic chilly paste
4 green chilies
Soy sauce

1. Saute paneer till golden.
2. Heat some oil. Add the ginger garlic and wait for the raw smell to dissipate.
3. Add the chopped spring onions.
4. Add ginger garlic paste.
5. Add the tomato, cook till pulpy.
6. Add the green chillies.
7. Mix corn flour in some water and mix.
8. Add paneer. Cook for a while.
9. Add soy sauce.

Indian Vegetarian Noodles

1packet Hakka Noodles
1 tspn garlic chilly paste
Sriracha Sauce
Magi sweet and hot sauce
Soy Sauce
Garam Masala
Ginger garlic paste
1pack of broccoli slaw
1 bunch of green onions
Salt

1. Heat some oil. Add the ginger garlic and wait for the raw smell to dissipate.
2. Add the chopped spring onions.
3. Add ginger garlic paste.
4. Add the broccoli coleslaw and the garam masala.
5. Meanwhile, boil the noodles in some salted water till they have a nice bite but are not mushy.
6. When the vegetables are ready, add the cooked noodles.
7. Add the soy sauce, sriracha and magi hot and sweet.

Serve with chilly paneer.

Kofta Rice

I just totally loved this dish. The combination of the spicy koftas, sweet raisins, crunchy cashews, and cool mint is a sensory delight. I like to go to the Master Chef India website and read recipes, and that is where I found this recipe. It has many components to it which includes making spicy kidney bean balls, cooking the rice, frying the cashews and raisins, and finally bringing it all together with tomatoes, spices. I served this with a pomegranate raita and chilies. Inspired by Smita’s recipe

http://starplus.startv.in/masterchef/mcrecipe.aspx?sid=40&cname=Smita+Dugar

• Making the Kebabs

Can of kidney beans – 400 ml
Garam masala
Coriander powder
Mint Leaves
Salt
Ginger paste
Coriander
Corn flour

Mix all the above together and sauté small kidney bean patties. Keep aside.

• Rice

Boil 1 ½ cup of rice with frozen vegetables (corn, beans, carrots, peas) and salt, I clove, and 1 lack cardamom. Remove spices when done. Keep rice aside.

• Fry some cashews and raisins in ghee keep aside.

• Spice paste

Onion – finely chopped
1 tomato finely chopped
Cumin
Mint leaves
Coriander leaves
Garam masala
Coriander powder
1 bay leaf
Cumin seeds
Ginger
Garlic

Oil, bay leaf, cumin, ginger, garlic, onions till golden.
Tomatoes till pulpy.
Mint and Coriander leaves, garam masala.

Assembling

Add the rice to the spice paste and mix. Check for seasoning. Add the kebabs, cashew and raisins. Garnish with coriander and mint.

Serve with pomegranate raita – Yoghurt, coriander leaves, mint leaves, salt, and black pepper.
Bhari mirch –Remove the ribs and seeds of four Serrano chilies. Fill with aamchur, salt, garam masala, haldi. Saute in oil with panch phoron.