Paneer curry and Sandwich

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1 3/4 cup paneer or (14 oz packet)
1/2 cup frozen peas
4 tablespoon oil
1 teaspoon cumin seeds
1 cup chopped onion
1 cup chopped tomato
1 tablespoon ginger
green chili to taste
1 tablespoon garlic
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon salt
2 tablespoon lemon juice
a few cilantro leaves
2 slices of bread
butter for toasting bread

Cut the paneer into smaller cubes.  In a pan on medium heat add 4 tablespoon of cumin seeds, when the cumin seeds sizzle add the chopped onion and saute till the onions are brown, add ginger, garlic and green chili saute for a few minutes add turmeric powder, cumin and coriander powder saute for a few seconds add the chopped tomato stir cover and cook until the tomato's are cooked.  Add garam masala saute add peas a little water and the chopped paneer cubes cook covered for 5 five minutes or until all of the water has evaporated and the curry is dry.  Add salt, lemon juice and cilantro leaves mix and when the curry is cool start to assemble the sandwich.

To make sandwich take 2 slices of bread and a little butter apply the butter to griddle and toast the sandwich on either side.  Do the same with both slices.  Spread some cooled paneer curry on the toasted slice cover with the other slice.  Add tomato, cucumber or any other items as desired.  Wrap it take it on a trip or eat it for lunch.  Serves 4.

If you are out of vegetables at home this is a great dish to make.  Quick, easy and it is ready.

Kidney Beans and Northern beans soup

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1/3 cup each red kidney and Northern beans (rajma)
4 tablespoon of oil
3/4 cup chopped onions
1 cup chopped tomato
green chili to taste
1 tablespoon ginger
1 tablespoon garlic
1/2 teaspoon cumin seeds
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon of garam masala
1/2 teaspoon salt
2 tablespoon lemon juice
A few cilantro leaves
3 cups of water

One hour before preparation wash the beans and pour 2 cups hot water over it and let it soak.  After one hour start cooking the beans.  It usually takes 30 minutes for the beans to cook.  Check by pressing the beans if it gives away easily then it is cooked.

Start the seasoning:  Heat a pan on medium heat with 4 tablespoon of oil.  Add cumin seed, when the cumin seeds sizzle add the chopped onions, mix and cook till the onions are brown.  Add ginger, green chili and garlic mix and saute for a few seconds, add turmeric powder, cumin, coriander powder, garam masala mix add the chopped tomato mix cover and cook for 4 minutes until the tomato is cooked.  Add the cooked beans and 1/2 cup of water let it come to a boil and let it boil for five minutes.  Turn the heat off add salt, lemon juice and cilantro leaves.  Serve with chapati or bread.  Serves 2.

Green Mango Puliogare

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3 cups cooked rice
1 cup chopped green mango with skin removed
2 teaspoon channa dal
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1 red chili or to taste
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida
1/4 cup roasted peanuts
2 tablespoon oil
1/2 teaspoon salt
a few curry leaves

Heat oil in a pan.  Add channa dal and urad dal, when the dal turns brown add mustard seeds and red chili when the mustard seeds splutters add green chopped green mangoes with a little water and cook covered till the mango is cooked.  Add turmeric powder, asafoetida, peanuts curry leaves saute add rice mix cook for a few seconds and turn the heat off.
Green mangoes are available in plenty over the summer.  This is a good way to use it and left over rice.  
This is a tangy interesting dish, made in a jiffy.  Serve with pachadi.

Ginger and Pistachios egg-less cupcake

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2 1/2 cup all purpose flour
2 tablespoon corn starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vinegar
2/3 cup oil
1 cup milk
1 cup light brown sugar
1/4 cup fresh shredded ginger
1/2 cup raisin (soaked in water 15 minutes before preparation)
1/2 cup pistachios
2 tablespoon orange zest
1/2 teaspoon salt

Heat 1/4 cup of shredded ginger with 1/2 cup water let the water come to a boil.  Turn the heat of and when it is cool strain the ginger water through a tea strainer to separate the ginger form the liquid.  Discard the ginger fiber but keep the ginger extract.

To the all purpose flour add corn starch, salt, baking powder, baking soda and sift it.  Keep it aside.

In another bowl pour milk add sugar beat it until the sugar is dissolved, add oil and mix, add the ginger extract.  If desired add some coloring.

To the all purpose flour mixture add the soaked raisins with the water removed, orange zest and pistachios.  Slowly fold the liquid mixture into the all purpose flour without beating too much.  Add vinegar and mix.

Line a baking pan with paper cups.  Pour the batter into the paper cups.  Bake in the middle rack.  These cupcakes were cooked at 340 degrees for 25 minutes.  When a knife inserted into the cupcakes comes out clean it is ready.

The flavor of these cupcakes is just superb.  The whole combination of ingredients really go well together.  I keep the decorations to a minimum.  These cupcakes are so exquisite they disappeared fast when I made them.

Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.


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