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With so many holiday parties coming up, we can never have enough easy to make appetizers or finger foods. Try this simple pineapple and cheese appetizer recipe with a little zing and set your holiday spread apart from the rest. (more…)
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On a recent trip to the YouTube Space LA, I had the opportunity to collaborate on a recipe with fellow YouTuber Jenn Johns of Cookies Cupcakes and Cardio. Check out this simple microwave brownie recipe that we are affectionately calling “Bachelor Brownies”, in honor of all of our viewers who don’t have access to full kitchens. (more…)
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Here is a classic example of a dish that can be served up warm or cold, as a salad or as a side dish. The garlic infused Mushrooms broth gives the Couscous a wonderful depth of flavor that is has you craving for more. Easy to make and with the results like this, this recipe is a real keeper.
Prep Time: 10 min
Cook Time: 30 min
Serves: 4 (as a side-dish)
Ingredients:
Couscous – 1 cup
Baby Bella Mushroom – 8 oz, washed and sliced
Water – 1.5 cups
Salt – 1 tsp or to taste
Lemon/Lime Juice – 1 tbsp plus additional for garnish
Olive oil – 1 tbsp
Garlic – 5 large cloves, minced
Green Chillies – to taste, chopped
Method:
1. In a pan, bring the Water to boil.
2. Add in the Salt and Lemon Juice. Mix and dissolve. Switch off the flame.
3. Add in the Mushrooms, mix and cover for 15 min.
4. Once done, remove the Mushrooms from the pan and set aside.
5. Measure the liquid left in the pan. We need 1.5 cups, add additional Water if needed.
6. In a wok-style pan, heat Oil.
7. Add in the Garlic and the Green Chillies and cook for 30 seconds.
8. Add Mushrooms and saute until brown.
9. Add in the Mushroom Broth and allow it to come to a boil.
10. Turn off the flame, add in the Couscous and mix.
11. Cover with a snug lid and let it rest for 10 min.
12. Open, fluff with a fork and add additional fresh lime/lemon juice and give it a final mix.
13. Serve hot or cold.
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Paneer is an Indian Cheese that is used in a lot of Indian Recipes – savory and desserts.The beauty of it is that it takes on the flavor of the spices or ingredients that go into the dish it is used in. What we also love is the fact that it is a cheese that does not melt, making it super versatile. Enjoy this Masala Paneer and take your dishes to a whole new level.
Cook Time: 20 min
Set Time: 2 hours
Makes – 10 oz
Ingredients:
Whole Milk – 8 cups
Lemon Juice – 1/4 cup
For Masala Paneer:
Salt – to taste
Cumin Seeds – to taste, roasted and powdered
Dry Red Chilli – to taste, roasted and powdered
Fresh Cilantro Leaves – to taste, chopped
Method:
1. In a medium pot, bring Milk to a boil.
2. Slowly add Lemon Juice to the milk while continuously stirring.
3. Within 10-15 seconds, Milk should start to separate from the whey.
4. The milk is completely separated when the whey is a light greenish color.
5. Switch off the stove and let the pot sit for a few minutes.
6. Line a colander with cheese cloth or thin cotton cloth and place it over a large bowl.
7. Pour milk solids and whey into the colander.
8. Take opposite ends of the cloth and tie together lifting the cloth out of the colander.
9. Hang the cloth with the paneer from the spoon handle in a jug or from a tap. The paneer bundle should be hanging without touching the bottom.
10. After approx 30 minutes to an hour, remove the bundle, open and put the Paneer into a bowl.
11. Use as Plain Paneer or proceed further to make Masala Paneer.
12. Crumble the Paneer once it is cool to touch.
13. Add in Salt to taste, some Cumin & Dry Red Chilli Masala and Cilantro Leaves. Knead.
14. Make a ball and place in between some plastic wrap and roll out flat with help of a rolling pin to the desired thickness.
15. Allow to set and harden up in the refrigerator for about an hour.
16. Remove and cut to desired size and shape.
17. Refrigerate or freeze till ready to use.
Tips:
1. Vinegar can be used in place of Lemon Juice to separate the milk from whey.
2. Save the whey as it can be used to knead chapatti dough or as a stock for soups and curries. If you won’t be using it immediately, freeze it for later use.
3. For making tikkas or a firmer paneer, add 1/2 Tbsp of all-purpose flour to the paneer after hanging it and knead it like a dough. Flatten the paneer out onto a baking dish, keep it in the fridge for about an hour and then cut it into cubes.
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ShowMeTheCurry is not just for the amateur cook or newbie to Indian cooking. Browse through our extensive collection of Indian cooking videos to select from a variety of North Indian Recipes, Punjabi Recipes, South Indian Recipes, Gujarati Recipes, Bengali Recipes, Rajasthani Recipes, Thai Recipes, Indo Chinese Recipes, Kerala Recipes. Our recipe videos include Vegetarian Indian Recipes, Vegan Recipes, Healthy Indian Recipes as well as Nonveg Indian Recipes.
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