Spicy Tofu Lettuce Wraps

Makes 16 wraps

30 minutes or fewer

Leftover garnishes for this easy appetizer can be used to season the Hot Pot.

Filling

• 2 tsp. vegetable oil
• 1 medium onion, chopped (1 ½ cups)
• 1 Tbs. minced fresh ginger
• 1 Tbs. minced lemongrass
• 2 cloves garlic, minced (2 tsp.)
• 1 lb. extra-firm tofu, crumbled
• 1 8-oz. can water chestnuts, drained and chopped
• 4 Tbs. low-sodium soy sauce
• 4 Tbs. hoisin sauce
• 1 to 2 tsp. vegetarian chile sauce, such as vegetarian sriracha
• 16 butter lettuce or iceberg lettuce leaves

Garnishes

• 1 large carrot, peeled and grated
• ½ cup chopped green onions
• ½ cup chopped fresh mint
• ½ cup finely chopped peanuts
• Hoisin and chile sauces

1. To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, lemongrass, and garlic, and cook 7 to 10 minutes, or until onions are soft and beginning to brown. Add tofu and water chestnuts, breaking tofu into small crumbles; cook 4 minutes, or until heated through. Stir in soy sauce, hoisin sauce, and chile sauce. Transfer to serving bowl.
2. Place lettuce leaves on platter, and set out garnishes in small serving bowls. Let guests wrap tofu mixture in lettuce leaves, and top with their choice of garnishes. Reserve extra garnishes for Hot Pot.
January 2009 p.55 

 

Gingerbread Men Dough without molasses

 

Ingredients:
2 1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon ginger
3/4 cup butter
1 1/2 cups brown sugar
1 large egg

 

 

Servings:24
 

 

Directions:

1 Sift flour, soda, spices and salt.
2 In a separate bowl, beat butter and brown sugar until creamy.
3 Add egg and beat well.
4 Gradually add the dry ingredients to the butter mixture, mixing well.
5 Chill.
6 Roll out on a floured board, and cut with gingerbread men cookie cutter.
7 Decorate with raisins, candied fruit or small candies.
8 Bake on a lightly greased cookie sheet at 325°F, until browned (6-7 minutes).
9 Decorate with icing after cooled.

 

Christmas Cutout Sugar Cookies

 

Total Time:
1 hr 20 min
Prep: 40 min
Inactive: 30 min
Cook: 10 min

Yield:
24 cookies

Ingredients

4 cups sifted all-purpose flour
2 teaspoons baking powder
1 1/2 cups sugar
2 eggs
3/4 cup butter (1 1/2 sticks)
2 teaspoons vanilla extract
Colored Icing, recipe follows

Directions

Preheat oven to 350 degrees F.

In a bowl, stir together flour and baking powder. In another bowl, beat butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. Divide dough into 4 pieces. Roll out a portion of cookie dough to 1/4 inch thick. Cut out shapes using cookie cutters. Place on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minute, rotating baking sheet halfway through cooking time. Cool completely on pans about 5 minutes, transfer to cooling racks and cool completely before decorating.

Colored Icing:

1/2 cup confectioners’ sugar

1 1/2 tablespoons water

3 to 4 drops food coloring, plus more as needed

Colored sprinkles, optional

In a small bowl, mix sugar and water to form a thick, smooth icing. Stir in food coloring to reach desired shade. Drop icing onto cookies using a small teaspoon and smooth with the back of the spoon. Make additional bowls for additional colors.

Additional multi-colored sprinkles can be added on top of icing before it dries for more decorative cookies, if desired.

 

 

Cut-Out Cookies

 

Ingredients
Cookies:

6 tablespoons soft unsalted butter
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Icing:

2 to 3 tablespoons just-boiled water
1 cup confectioners' sugar, sifted
Food coloring, preferably pastes
Special equipment: cookie cutters

Directions

Preheat the oven to 350 degrees F.

Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.

Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.

Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.

Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.

 

Different Parantha Recipes

http://www.spicy-aroma.com/search/label/Different%20Paratha%20Recipes

Instant Rava Idli with Samber

http://www.spicy-aroma.com/2012/04/instant-rava-idli-cocktail-idli-idli.html

Shaam Savera

Shaam Savera (Spinach balls in tomato sauce)

on April 24, 2013

You’re gonna love this. Honest truth. Straight face.
That is, if you actually make them.
You will, won’t you?

It is Palak Kofta balls with Paneer stuffing in a tangy tomato gravy. Haven’t I said enough?! The contrast of a dark kofta against the bright gravy gives us the name ‘Shaam Savera‘ (which means Evening & Morning)

SHAAM SAVERA – THE RECIPE

In a pan, add 1-1.5tbsp of butter and to this add ginger garlic paste. Then, add finely chopped tomatoes

Cook the tomatoes till mushy (Another way, you know you are done when the raw smell of tomatoes goes & you smell butter & garlic). Cool it & blend it to a puree and strain the mixture ( Can you see the seeds, skin are out). Keep aside

Meanwhile, in another pan, add 6 cups of water and bring it to boil. Then, add spinach leaves to the water and let it boil for 3 minutes. Remove, run it through cold water (This is blanching of spinach)

Squeeze the water completely of spinach and then chop it finely. Now in a pan, cook it till moisture disappears ( around 7-8 minutes) and transfer to a bowl

As the spinach is getting cooked, you could make the paneer stuffing. Grate paneer. To this add 2-3 tsp of corn flour, pepper powder, salt, fennel, coriander-cumin powder (1/2tsp & optional). Mash completely & make small balls for stuffing & keep aside

To the cooked & cooled spinach, add salt & 2 tsp of cornflour and mix well. Grease hand with cornflour, take a small pinch of spinach, place the paneer ball on top of it & then add more spinach to make a kofta balls

Now that Shaam (Green Kofta’s) are ready. Heat the oil for frying & now the Savera (tomato gravy) can be prepared by the side. Prior to this, take a pan, add 1tbsp of Kasturi Methi and roast till it turns brown. Remove & keep aside
To the stained tomato puree, add 2 tsp of butter, 1tsp coriander-cumin powder, red chilli powder, garam masala powder, salt,water and let it simmer for 5 minutes

Then, add crushed kasturi methi and mix well. Let it simmer for 1 minute, then slowly add milk & continuously stir, while adding. Let it simmer, till the mixture thickens

The gravy is now ready. The oil would become hot by now, add the kofta balls & fry till it turns brown. Add 1-2 at a time, giving enough room for them to move freely!

Remove & cool it, slit to half and add to gravy.. There is your Shaam Savera

Shaam Savera (Spinach balls in tomato sauce)

Print

Prep time

1 hour

Cook time

1 hour

Total time

2 hours

Recipe type: Gravy

Cuisine: Indian

Serves: 4

Ingredients

• Spinach – 2 bundles
• Tomatoes – 5
• Paneer – ¾ cup
• Garlic paste – 1 tsp
• Ginger paste – ½ tsp
• Coriander- cumin powder – 1.5 tsp
• Garam masala powder – ½ tsp
• Red Chilli powder – 1 tsp
• Kasturi Methi – 1 tbsp
• Milk – ½ cup
• Corn Flour – 4-5 tsp
• Saunf – 1tsp
• Pepper powder – ½ tsp
• Salt – to taste
• Butter – 2- 3 tbsp
• Water – ¼ cup
• Oil for deep frying

Instructions

1. In a pan, add 1-1.5tbsp of butter and to this add ginger garlic paste. Then, add finely chopped tomatoes
2. Cook the tomatoes till mushy ( See 1st pic..Another way, you know you are done when the raw smell of tomatoes goes & you smell butter & garlic). Cool it & blend it to a puree and strain the mixture ( Can you see the seeds, skin are out). Keep aside
3. Meanwhile, in another pan, add 6 cups of water and bring it to boil. Then, add spinach leaves to the water and let it boil for 3 minutes. Remove, run it through cold water (This is blanching of spinach)
4. Squeeze the water completely of spinach and then chop it finely. Now in a pan, cook it till moisture disappears ( around 7-8 minutes) and transfer to a bowl
5. As the spinach is getting cooked, you could make the paneer stuffing. Grate paneer. To this add 2-3 tsp of corn flour, pepper powder, salt, fennel & coriander-cumin powder (1/2tsp & optional). Mash completely & make small balls for stuffing & keep aside
6. To the cooked & cooled spinach, add salt & 2 tsp of cornflour and mix well. Grease hand with cornflour, take a small pinch of spinach, place the paneer ball on top of it & then add more spinach to make a kofta balls
7. Now that Shaam (Green Kofta’s) are ready. Heat the oil for frying & now the Savera (tomato gravy) can be prepared by the side. Prior to this, take a pan, add 1tbsp of Kasturi Methi and roast till it turns brown. Remove & keep aside
8. To the stained tomato puree, add 2 tsp of butter, 1tsp coriander-cumin powder, red chilli powder, garam masala powder, salt,water and let it simmer for 5 minutes
9. Then, add crushed kasturi methi and mix well. Let it simmer for 1 minute, then slowly add milk & continuously stir, while adding. Let it simmer, till the mixture thickens
10. The gravy is now ready. The oil would become hot by now, add the kofta balls & fry till it turns brown. Add 1-2 at a time, giving enough room for them to move freely!
11. Remove & cool it, slit to half and add to gravy.. There is your Shaam Savera.. Enjoy with Roti’s or Puri’s

Also check Shaam Savera Recipe on:
http://www.spicy-aroma.com/2012/06/shaam-savera-palak-paneer-kofta-curry.html

Shahi Paneer Masala

This is a dish fit for the kings! Hence the name “Shahi Paneer Masala”. Rich & decadent, this vegetarian side dish made with the softest cottage cheese ever can brighten up any Indian-themed party! Or forget party, just make this to add zest to a boring day! That’s what I do anyway – when bored, chuck the regular food and go full on caloricious! (did I just invent the word “caloricious”? I think I did!! And Shahi Paneer Masala justifies the word perfectly! )

I’ve made loads of side dishes with Paneer before. Paneer Pasanda, Kadai Paneer, Paneer Butter Masala, Mutter Paneer, Afgani Paneer etc. Being a vegetarian, Paneer is the most common ingredient used in place of many meat-rich side dishes. And hence, I’m always on the look out for new & innovative recipes using my favorite fresh cheese. When I came across this recipe in Tomato Blues, I knew I had to make it. And I’m pleased to add another fantastic Paneer side dish to my repertoire!

SHAHI PANEER MASALA RECIPE

Here’s what you need -

Heat 2 Tablespoons of oil in a pan with high sides. Add the onions, garlic, ginger, black cardamom (moti elaichi), cinnamon, green chilli.

Sauté (Fry) for 1-2 minutes until the onions start to turn pink

Add in the cashew nuts. (break them roughly)

Fry for a further 3-4 minutes till the onions turn slightly brown and cashews have some color on them

Add the finely chopped tomatoes

Cook (mix & stir occasionally) for 8-10 minutes or until the mixture is reduced to a mush and oil starts to come out from the sides of the onion-tomato mixture.

Switch off the flame. Let it cool for about 5 minutes (or until you can handle the heat). Add the entire veggie mixture to a blender / grinder / food processor.

Grind to a smooth paste

In the same pan, heat 2 Tablespoons of Oil and add the paste to the oil. (If there’s some paste in the blender that doesn’t come out, add some water to the blender, swirl it around and pour into the pan)

Let it cook for 6-9 minutes on medium heat stirring frequently to avoid burning. Cook / Fry till the mixture reduces and turns a bit dry and oil starts coming out from the sides.

Add all the spices : Red Chilli Powder, Garam Masala, Black Pepper Powder, Salt and a pinch of sugar

Mix well and cook on low for 2-3 minutes

Add warm milk (or cream)

Gently incorporate the milk into the paste to form a smooth gravy. Taste and adjust for seasoning

Add the chopped up Paneer cubes.

Mix well and let that simmer for 5-6 minutes

Switch off, garnish with cilantro leaves & serve with any kind of bread or rice

Shahi Paneer Masala

 

Print

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Shahi Paneer Masala

Author: Kavitha

Recipe type: Side Dish

Cuisine: Indian, Mughlai

Serves: 4

Ingredients

• 1 and ½ cups Paneer, cut into small cubes (cottage cheese)
• 1 cup finely chopped Onions
• 1 cup finely chopped Tomatoes
• 3 finely chopped Green Chilli (use any chilli)
• 2 cloves Garlic (small)
• 1 teaspoon grated Ginger
• 6 Cashew nuts (or blanched almonds)
• 1 Black Cardamom (moti elaichi), broken to get the seeds out
• a small stick of Cinnamon
• 1 teaspoon Red Chilli Powder
• 2 teaspoons Garam Masala Powder
• 1 teaspoon Ground Black Pepper
• 3 teaspoons Salt (adjust to taste)
• a pinch of Sugar
• 1 Tablespoon Tomato sauce (or 1 teaspoon tomato paste)
• 1 cup WARM Milk (or cream) {*important – use fresh, warm milk}
• Cilantro / Parsley / Coriander leaves for garnish

Instructions

1. Heat 2 Tablespoons of oil in a pan with high sides. Add the onions, garlic, ginger, black cardamom (moti elaichi), cinnamon, green chilli.
2. Sauté (Fry) for 1-2 minutes until the onions start to turn pink
3. Add in the cashew nuts. (break them roughly)
4. Fry for a further 3-4 minutes till the onions turn slightly brown and cashews have some color on them
5. Add the finely chopped tomatoes
6. Cook (mix & stir occasionally) for 8-10 minutes or until the mixture is reduced to a mush and oil starts to come out from the sides of the onion-tomato mixture.
7. Switch off the flame. Let it cool for about 5 minutes (or until you can handle the heat). Add the entire veggie mixture to a blender / grinder / food processor. Grind to a smooth paste
8. In the same pan, heat 2 Tablespoons of Oil and add the paste to the oil. (If there’s some paste in the blender that doesn’t come out, add some water to the blender, swirl it around and pour into the pan)
9. Let it cook for 6-9 minutes on medium heat stirring frequently to avoid burning. Cook / Fry till the mixture reduces and turns a bit dry and oil starts coming out from the sides.
10. Add all the spices : Red Chilli Powder, Garam Masala, Black Pepper Powder, Salt and a pinch of sugar
11. Mix well and cook on low for 2-3 minutes
12. Add warm milk (or cream). Gently incorporate the milk into the paste to form a smooth gravy. Taste and adjust for seasoning
13. Add the chopped up Paneer cubes. Mix well and let that simmer for 5-6 minutes
14. Switch off, garnish with cilantro leaves & serve with any kind of bread or rice

Important Tip

1. When you add milk to the mixture you may notice that it splits. To avoid splitting, use fresh milk. Make sure to use warm milk. Incorporate the milk in batches instead of all at once.

Afghani Paneer Masala

I’ll be honest. I haven’t tasted authentic Afghan food. I have never owned an authentic Afghan cookbook either. So if you are from Afghanistan and have no clue how I named the recipe ‘Afghan Paneer’, I’ll tell you how. I saw a Youtube video of an Afghan Chicken side dish  long back. I loved the flavors that went into making the gravy and wanted to ‘vegetarianize’ the same. So here’s my take on some of the flavors of Afghanistan!I wouldn’t call this a quick recipe. But it really is simple. I grilled my Paneer pieces first and then added to the gravy which made it crunchy on the outside & soft inside. I loved the texture. If you’re not too keen on grilling or baking and would like the Paneer just soft, skip the grilling part. And by the way, my latest discovery – Poppy seeds! They are proving to be wonderful in gravies! You should try this recipe!

Here’s what you’re going to need -

Start by grinding poppy seeds, almonds & cumin to a fine powder.

To the curd / yogurt, add the ground mix, chilli paste, red chilli powder, salt & a pinch of sugar

Give it a good mix

Add in the Paneer (cottage cheese) cubes and mix well making sure you don’t break any of the cubes. Let that rest in the marinade for at least 20-30 minutes for the flavors to seep in. (Do the same if you’re using Chicken pieces too)

Arrange the paneer cubes one by one on a grill pan. If you don’t have the grill function in your microwave, you can bake or deep fry.

Grill for 20 minutes or until the outsides turn crispy.

Do not discard the Yogurt & spices mixture remaining. Mix in the milk with it and set aside.

Heat oil. Add cinnamon, onions, garam masala and mix well.

Fry till onions are golden brown

Add in the crushed tomatoes / tomato puree

Add water and mix well. Let that come to a boil and reduce by half

Add the milk mixture to the pan and mix. Taste the gravy & check for seasoning.

Add the grilled paneer pieces. Alternatively, if you aren’t grilling, just add the pieces directly at this stage after marinating.

Mix well & let the mixture come to a boil.

Garnish with Coriander (cilantro) or Parsley leaves

Serve hot with any kind of rice or bread.

Afghani Paneer Masala

 

Print

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Cuisine: Afghan

Serves: 2-4

Ingredients

• 2 cups Paneer Cubes (1 inch) (cottage cheese)*
• 1 cup chopped Onions
• 1 cup crushed Tomatoes / Tomato Puree
• ½ cup Plain Yogurt / Curd (or use cream)
• ¼ cup Milk
• 1 tsp Garam Masala
• 1 tsp Cumin seeds
• 2 tsp Poppy seeds
• 5-8 Almonds
• 2 TBsp Green Chilli Paste (just run the chilli through food processor)
• 1 inch Cinnamon stick
• 1 tsp Red Chilli Powder
• 2 TBsp Salt (to taste)
• a pinch of Sugar
• ½ cup Water
• Vegetable Oil as required

Instructions

1. In a food processor or grinder, add almonds, cumin seeds & poppy seeds. Grind to a coarse powder
2. Add the powder to curd along with green chilli paste, Garam Masala, 1 tsp Salt, 1 tsp Red Chilli Powder & 1 TBsp Garam Masala powder. Mix well.
3. Add paneer cubes to the curd mixture. Mix well making sure the paneer does not crumble and the curd mix coats all the paneer cubes. Let that rest / marinate for 20 – 30 minutes
4. Arrange the cubes one by one on a grill pan & grill for 15 minutes r=or until the outside of the Paneer is golden brown. ALTERNATIVELY, if you don’t have a grill pan, you can bake the same @ 200C for 15 minutes. Set aside. (You can skip this step if you don’t want the crunchy texture of the Paneer)
5. Don’t discard the yogurt mixture leftover. Mix well with milk and set aside.
6. Heat 2 tsp Oil and add cinnamon, onions and saute until the onions are golden brown
7. Ad tomato puree, water and mix well. Let it boil and reduce to half.
8. Add the milk mixture to the pan and mix well. Let that again come to a boil.
9. Add the Paneer pieces to the gravy and mix well.
10. Garnish with Coriander or Parsley Leaves and serve hot with Rice or Bread