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Thursday, July 23, 2009

Creamy Paneer Capsicum!

Creamy Paneer Capsicum: Indian Cheese cooked with cream n Veggie.
This recipe is always a hit in my parties,no matter how much i make its never enough.I love making this paneer recipe as this is super tasty and very easy to Cook.My Bhabhi use to make it in india with "Malai",i substitute it with Heavy whipping cream here so in case u have Malai at home go ahead with that.

Here what u need:

1 Onion Chopped
1 Tomato Chopped
1 Capsicum Chopped
~ 1 cup Paneer Chopped
(Chop all these four in same size..small small kinda square shape)
Whipping cream 1/4cup
Salt and Black pepper

Heat Oil in a pan add Onion,Capsicum and Half Cream.Coverd and let it cook for few min.When it start separating oil add remaining cream and tomato.Let it simmer for few more min then add Paneer,salt n pepper mix well.
Here you are done with your dish,isn't its easy????

Tuesday, July 21, 2009


PotStickers: Chinese Dumpling!!

Jiǎozi (Chinese transliteration), gyōza (Japanese transliteration), or pot sticker is a Chinese dumpling, widely popular in China and Japan as well as outside of East Asia, particularly in North America.

Pot Sticker typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together.Then it is pan fried and steamed at the same time.

Here is the recipe with Vegetable Filling:


Wonton wrappers

For Filling
1/2 cup mixed vegetables julienned (carrots, beans, cabbage)
1 tbs capsicum thinly sliced
1 bunch spring onion chopped
1/4 cup bean sprouts
1 onion finely chopped
1/4 cup boiled noodles
Slat to taste
Black Pepper to taste
Chilli Sauce acc. to taste
Soy Sauce acc to taste
White Vinegar acc to taste
1 tbsp oil

1. Heat oil in a wok, add all vegetables.
2. Stir fry, add noodles.
3. Season with salt,Pepper chilli sauce ,Soy Sauce,Vinegar.
4. Cool and set aside.

Moisten the edges of the wrapper with some water, place a teaspoonful of filling inside and seal the dumpling by pressing the wet edges together.

Drizzle 1 tsp oil all over a wide pan and heat it. Place the dumplings in a single layer in the pan. Fry the dumplings, with the pan uncovered, for a few minutes on one side only, until the underside gets a golden-brown surface. Now, add 2/3 C water to the pan and cover the pan. The steam created in the pan will steam the dumplings. Once all the water has vaporized, and the dumplings appear cooked and transluscent, remove them from the pan and serve them right away with your favorite dipping sauce

Monday, July 13, 2009

Shakar pare

ShakarPare: Indian Sweet!!

1 Cup All Purpose Flour
1 Cup clarified butter or ghee or cooking oil
Water to make dough
Oil for deep frying
2 cup sugar
2 cups water for the syrup


Place flour and ghee in a bowl and make a stiff dough by adding water slowly. With this amount of ghee, very little water is required. Knead it well. Keep it covered with a moist cloth for 10 minutes.
Break dough to make golf size balls.
Roll each ball, to a circle of 1/2 centimetre thickness. You may need to use a little oil to grease the surface and your rolling pin.
Using an knife or a pizza cutter, make diagonal, linear cuts all the way across the circle, roughly 2 cm. apart. Now make diagonal cuts in opposite direction. You will now have diamond or square shaped ‘pare' of approximately 1 1/2 cm. size each. Lift them off on to a plate, using a flat spatula. Keep covered with a moist cloth.
Heat oil in a wok or kadhai. It should not be smoking hot. The pastry should cook slowly or it will not get crisp. The best way to check if the oil is hot enough is to drop a small piece of dough into the wok. If it is ready, the pastry will sizzle and rise to the top slowly. Fry until light brown and crisp.
Repeat the same process until all the dough has been used. Allow to cool.
Make Sugar Syrup by boiling water and sugar in a wok, until you have a syrup of 3 wires. To check this, dip the spatula in the syrup, lift it out and touch with your forefinger, taking care not to burn your finger. Now touch the forefinger with the thumb and separate slowly. You should get 3 wires stretching between the finger & thumb.
Put all pastry diamonds or ‘pare’ in the syrup and stir/mix quickly, coating each and everyone of them with the syrup.
Take out and allow to cool on a tray or plate, making sure that they are not clumped together. If a few stick together, they can be separated when cold.
Cool and store in an airtight tin or box.
Serve with tea or coffee.

Tip:The syrup must be 3 wire consistency or the shakar-paras will get soggy.

Wednesday, July 8, 2009


Khandvi is a Gujrati Tea time Snack.I just love it and this time i tried making it at home.Though its lil tricky to make Khandvi but really Tasty.So just try it...

For Batter:
1/2 cup Besan/Gram Flour
1 1/2 cups Butter Milk or add water to 1/2 cup curd
A big pinch of Turmeric Powder
Ginger(Optional if using try to add juice of it)
Salt to taste

For Tempering:
1 tsp Mustard Seeds
2-3 Green Chillies, finely chopped
1 tbsp Fresh Coconut grates
1-2 tbsp Coriander Leaves, finely chopped
1 tbsp Oil

Prepartion: Take couple of aluminium foil and spread them on your counter.And be ready with a spatula or any spoon which is flat from front.

Take gram flour, turmeric powder and ginger paste and salt to taste in a bowl and mix well. Add butter milk to the mixture and mix well with a egg beater or spatula taking care that no lumps is formed.You can also use the hand beater. The batter should be thin and flowing without any lumps.
Place the bowl on a stove and cook at high speed for few minute and keep mixing so that there should be no lumps.Keep cooking until it become thick.If you feel any lumps just beat it with hand beater once again.

Spread the thick batter quickly on the aluminium Foil. Spread it as thinly as possible.
Let it cool for 2-3 minutes.Spread little grated coconut. Then slice them with knife into 2 inch long stripes and roll each stripe neatly. Place each rolls in a serving dish.
For tempering, heat oil in a skillet and add mustard seeds to it. When mustard starts to pop and splutter, add chopped green chillies and saute it for few seconds.
Spread them evenly over rolled Khandvi. Serve them immediately garnished with coconut grates and chopped coriander leaves and enjoy.