Khus raho!!

I saw a programme on TV which had a recipe using Khus and I wanted to try my hand at it!

I had Tofu at home and so thought why not make a paneer dish with a khus gravy.

So, I whipped out my web-enabled phone, opened Google and searched. Tarla Dalal came to my rescue again..well, not her but her fan!!

The result was a lip-smacking, finger-licking dish which everyone loved!!

http://www.tarladalal.com/ViewContributedRecipe.asp?recipeid=6982

Shahi Khus Paneer With Kasuri Methi

Preparation Time : 10 mins Cooking Time : 15 Serves / Makes : 4

Ingredients

1. 5 tomatoes grated 2. 2tbsp poppy seeds soaked in 1/2 cup of warm mild 3. 1 cup paneer cut into cubes 4. 1/2 chopped Capsicum 5. 2tbsp Kasuri Methi 6. 1" dalchini 7. 2tsp Chilli powder 8. 2tbsp fresh cream. 9. 1 green chilli, deseeded and cut into julliennes 10. 1tsp oil 11. Salt to taste

Method

1. Blend lightly grated tomatoes and the poppy seeds. 2. Heat the oil and add dalchini to it and saute for a few seconds. 3. Add the capsicum and fry for a few mins. They should be half done. 4. Add the tomato and khus mixture and saute for 4-5 mins. 5. Add the milk in which the khus was soaked, the kasuri methi, chilli powder and salt to taste. 6. Add the cream and garnish with julliennes of the green chillies

Potata bravas!

For the brave potato souls, this recipe comes straight from Spain via an Indian Mag.

The pic of it was so delicious and the receipe so seemingly simple, my epicurean experimental side took over and wanted to try it asap. To my luck, we had some baby potatoes lying around ...

Recipe -

500gm baby potatoes

Basil - a bunch

Parsely - a bunch

salt and pepper

For sauce-

2 med sized onions - finely chopped

4 med sized ripe tomatoes - finely chopped

2 tbsp chopped garlic

1 tbsp mixed dry herbs

salt and pepper

Olive oil - 2 tsps

Half-boil the baby potatoes. No need to skin them.

Then, add some herbs like basil, parsely (pref fresh ones), salt and pepper and wee bit of oil and bake at 180 deg C for 15 mins (until potatoes are done or golden brown).

Meanwhile, chop two onions finely, followed by 4 med sized tomatoes.

In a skillet, add some olive oil, fry the onions, garlic and then the tomatoes, till soft and almost pureed.

Add salt, pepper and some dry herbs like oregano, thyme, and more basil.

Once potatoes are done, pour the tomato sauce on it and enjoy the feast!

My official taster is my husband and he was over the moon with this dish. Definitely worth a repeat!!

toasted chappatis

(trying to ignore the lack of posts for such a long time.....:))

Thanks to Tarla Dalal, I was able to amaze my folks again with some toasted chappatis!

It was real simple - use some leftover chappatis, cut veggies of your choice in tiny tiny pieces, add some oregano, tomato ketchup, salt (and whatever other spices you think will go well) to the veggies to make the stuffing.

I cut the rotis into halves (Semi-circles), put the stuffing in it, added a wee bit butter and some cheese shavings, and then put them in my sandwich maker. And viola, the toasted rotis are ready. Yeah, one minor detail - brush some oil on the roti before toasting.

It was very yummy...needless to say! ;)