Paneer Butter Masala

August 3, 2013 Leave a comment


Categories: Uncategorized

Simple Pasta (for kids)

July 25, 2013 Leave a comment


  • 8 ounces spaghetti
  • 3 tablespoons olive oil
  • 2 teaspoons cracked fresh pepper
  • 1-1/2 cups freshly grated Pecorino Romano cheese

Freshly grated Pecorino Romano cheese and cracked black pepper
are the flavors of this dish


Bring a heavy pot of salted water to a boil and boil the spaghetti until al dente.  (I use Barilla thin spaghetti and after it comes to a boil, I cook it for exactly 4 minutes, less than what the package instructions are).

Meanwhile, heat a large skillet with the olive oil.  Add the cracked pepper and gently saute for a couple of minutes.

With tongs, remove the boiled pasta and place right into the skillet (do not drain the  pasta water).  Swirl to coat with the olive oil and pepper. Add the cheese and continue swirling the pasta to coat with the cheese.  Add a tablespoon or two of the hot pasta water and continue to coat the pasta.

Serve immediately.

Categories: Italian Tags: ,

Vegetable Paella

May 9, 2013 Leave a comment


  • 1.25L (5 cups) vegetable stock
  • 1/4 tsp strands saffron
  • 60ml (1/4 cup) olive oil
  • 300g pumpkin, peeled, cut into 1.5cm pieces
  • 1 brown onion, finely chopped
  • 1 large garlic clove, finely chopped
  • 150g yellow (butter) beans, topped, cut into 3.5cm pieces
  • 440g (2 cups) arborio rice (like SunRice brand)
  • 1 x 400g can diced Italian tomatoes
  • 2 1/2 tsp ground smoked paprika (pimenton) – see note in basic paella valenciana recipe.
  • 2 tsp fresh thyme leaves
  • 2 tsp chopped fresh rosemary
  • 1 tsp sea or table salt
  • 90g (1/2 cup) frozen broad beans, thawed
  • 80g bought roasted red capsicum, cut into 1cm pieces
  • 1 x 400g can artichoke hearts, drained, halved


  1. Combine stock and saffron in a medium saucepan. Bring to the boil over high heat. Boil, covered with a tight-fitting lid, for 10 minutes. Reduce heat to low, cover, and hold at a gentle simmer.
  2. Heat 1 1/2 tbs of oil in a 24cm (base measurement) non-stick paella pan over medium-high heat for 2 minutes. Add pumpkin and cook, turning occasionally, for 4 minutes or until lightly browned. Place on a plate.
  3. Heat remaining oil in the pan over low heat. Add onion and garlic, and cook, stirring, for 3 minutes or until soft. Meanwhile, add yellow beans to a small saucepan of boiling water. Cook for 3 minutes. Drain and set aside.
  4. Add rice, tomatoes, paprika, thyme, rosemary and salt to pan. Mix well, push any rice around edge gently into mixture, and pat down. Add pumpkin, and push into mixture. Gently pour over 4 ladlesful (500ml/2 cups) of hot stock. Cook over high heat for 5 minutes. Do not stir. Reduce heat to medium. Simmer, uncovered, for 10 minutes. Add all beans, capsicum and artichokes, and push into rice. Cook for a further 20 minutes. Continue to add stock and test rice as in step 5 of basic paella valenciana recipe (see related recipe).
  5. Remove the pan from the heat, and cover with 2 clean tea towels. Set aside for 10 minutes before serving
Categories: Spanish

Spicy Vegetable Korma

May 9, 2013 Leave a comment


Vegetables (carrots, beans, cauliflower, green peas, potato) – 2 cups
Onion chopped – 1 big
Tomato chopped – 1 big
Green chillies – 9
Ginger chopped – 1” piece
Ginger garlic paste – 1 tsp
Bay leaf – 1
Oil – 2 tbsp
Mustard seeds – 1 tsp
Chilli powder – 1.5 tsp
Coriander powder – 1 .5 tsp
Garam masala – 1 tsp
Turmeric powder – 1 tsp
Cconut milk – 0.25 cup
Salt to taste
Coconut – 0.5 cup
Cashews – one handful
Poppy seeds – 0.5 tsp
Fennel seeds – 0.25 tsp

1. Grind the coconut, cashews, poppy seeds, fennel seeds and 4 green chillies in a mixie and set aside
2. Heat oil in a pop and temper mustard seeds
3. Add bay leaf, onions, green chillies, ginger and ginger garlic paste one by one and fry off
4. Add powdered ingredients before the onion goes golden brown
5. Add the vegetables and coconut milk with salt and enough water to cover the vegetables
6. Add a pinch of garam masala and cook a bit more
7. When the vegetables are half done, add the paste and tomatoes
8. Cook till vegetables are done
9. Garnish with curry leaves and coriander leaves

Pepper Lamb

May 9, 2013 Leave a comment

Small pieces of lamb (boneless)
Oil – 6 tsp
Ginger garlic paste
Cumin seeds
Green chilli – 4
Coriander leaves
Mustard seeds – 2 tbsp
Onion diced – 2
Salt to taste
Pepper powder – 2 tsp
Curry leaves – 10
Chilli powder – 1 tsp

1. Heat the oil in a pot on low flame
2. Add ginger garlic paste, curry leaves, mustard seeds, cumin seeds and green chilli
3. Add finely chopped onion and fry till golden brown
4. Add 3 tsp of salt and mix well
5. Add chilli powder and a handful of water
6. Add the lamb and mix well
7. After 10 minutes add the pepper powder and mix well
8. Add another handful of water to keep it moist
9. Add salt to taste
10. Garnish with coriander leaves

Paneer Masala

May 9, 2013 Leave a comment

A pack of paneer cubes – 10-15
Ghee (Heat some unsalted butter till it clarifies) – 2 tbsp
Ginger & garlic paste – 2 tbsp
cumin seeds – 2 tbsp
green chillies – 4
Corriander leaves
Mustard seeds – 2 tbsp
onions – 2
tomatoes – 3
turmeric powder
milk – 2 tbsp
pepper powder – 1 tsp
chilli powder – 1 tsp
butter chicken masala powder to get the colour – 3 tsp
thickened cream – 5 tsp
cashews – handful
dried red chilli – 2

1. Heat oil in a pan and fry the onions till they go clear
2. Add tomates diced and fry off
3. Add green chillies and fry till brown
4. Cool the mixture
5. Grind to a paste in a mixie
6. Add a handfull of cashews to the mixture add a little milk and some pepper corn
7. Grind to a paste and set aside
8. Drain all the water from the paneer
9. Fry the paneer cubes in oil till golden brown and set aside
10. Heat the ghee in a pot on low flame
11. Add 3 tbsp of oil
12. Add ginger garlic paste, mustard seeds, cumin seeds and some dried red chilli
13. Add onion and some tomato and fry to a mushy paste
14. Add some water and bring to boil
15. Add the butter chicken masala powder and the paneer cubes and mix well
16. Add the chilli powder
17. Add salt to taste
18. Sprinkle some ground pepper and spice paste
19. Add some more water and bring to boil
20. After 10 miutes add thicked cream
21. Garnish with chopped corriander

Categories: Indian, North Indian, Side Dish

More Kozhambu (Yoghurt Kozhambu)

April 30, 2013 Leave a comment

Channa dal – 1 tbsp
Cumin seeds – 2 tbsp
Desiccated coconut – 2 tbsp
Corn or rice flour – 1 tsp
Green chillies – 2
Ginger – 1 small piece
Corriander leaves – 5
Curry leaves – 10
Carrot – 1/2 small piece
Fenugreek seeds – 1 tsp
Okra or white pumpkin or dried sundaikai – 1.5 cup
Turmeric powder – 2 tbsp
Butter milk or yoghurt + water mix – 2 cup

1. Grind all the ingredients except the vegetables together in a mixie and set aside
2. Heat oil in a pot and temper the mustard seeds
3. Add the vegetables to the pot and add turmeric powder
4. Once the vegetables are cooked, turn the heat to low and add butter milk or yoghurt+water
5. Add the mix to the pot and heat for a few minutes
6. Be careful not to boil too much as the yoghurt will separate quickly – stir often
7. Add salt, curry leaves and corriander leaves