Roasted cauliflower dhal

shahi paneer recipe, how to make shahi paneer recipe shahi paneer recipe with step by step photos – shahi paneer is one of the popular paneer (cottage cheese) recipe and also requested by many readers. shahi means royal and as the name suggest this is a royal paneer dish. literally translated to royal cottage cheese. dry fruits, yogurt, saffron, whole spices and sometimes cream is added to make this dish royal and rich. few more similar mughlai recipes posted on the blog are paneer do pyaza, veg masala, navratan korma, mughlai veg biryani and shahi paneer korma recipe. in this recipe, i have not used cream nor i have used butter or ghee. feel free to use cream or butter if you want them. the shahi paneer gravy or sauce is onions-almonds-cashew-melon seeds based. so this is very rich with the dry fruits in there. plus there is also yogurt. the result is a creamy, aromatic, semi sweet gravy with soft paneer cubes.

Cheat's ravioli pasta bake 250g pack fresh ricotta and spinach ravioli or tortellini50g marinated and grilled peppershandful of mixed red and yellow cherry tomatoes6 thin chorizo slices250g pot fresh tomato sauce125g mozzarella ball270g garlic and herb breadbasil leaves 1. Preheat the oven to 200°C/fan180°C/gas 6. Tip a 250g pack fresh ricotta and spinach ravioli or tortellini into a 1.2-litre ovenproof dish. malai kofta recipe, how to make malai kofta recipe malai kofta recipe with step by step photos. delicious melt in the mouth koftas in a creamy, rich, mild and lightly sweet gravy. malai kofta is a popular as well as most sought after vegetarian indian dish in restaurants. malai means cream and kofta are fried dumpling balls. usually they are made up of mashed potatoes-veggies, with or without grated paneer. other kofta recipes which are often made are – veg kofta, cabbage kofta curry, raw banana kofta, aloo kofta and lauki kofta recipe. in this delicious malai kofta recipe, the koftas are made with potatoes and paneer. these melt in the mouth koftas are dunked in a creamy, sweet and mildly spiced curry. to make any paneer dish its always better to make paneer at home. if you have time then check this method to make paneer at stove top.

The loyal lentil curry 250g puy lentils or beluga lentils1 tbsp coconut or olive oil5-7 shallots, finely chopped4 garlic cloves, crushed with 1 tsp salt1½ tsp ground cumin1 tsp ground turmeric 1 tsp ground cinnamon 1 tsp paprika1 tsp ground coriander1 red pepper, finely chopped1-2 red chillies, deseeded and finely chopped½ x 400g tin chopped tomatoes or 2 plum tomatoes, roughly chopped400g butternut squash, roasted 1 tbsp tahini1 tbsp honey400ml coconut milkJuice 1 lime3 tbsp soy sauce2 tbsp extra-virgin olive oil For the yogurt sauce 200g greek or vegan yogurt1 tsp honey or agave syrupDrizzle extra-virgin olive oil

bhel puri recipe, how to make bhel puri bhel puri recipe with step by step photos. bhel puri is a very popular mumbai street food and is very easy to make at home. bhel puri is a tasty and chatpata snack made with puffed rice to which many delectable tidbits are added. you will see in the step by step pics below. broadly classifying there are two types of bhel 1. wet bhel wet bhel is called as ‘geela bhel’ in hindi. this recipe is for the wet bhel puri where chutneys are added along with onions, tomatoes and boiled potatoes. 2. dry bhel dry bhel is called as ‘sukha bhel‘ in hindi. in a dry bhel puffed rice is mixed with roasted peanuts, masala chana dal, spice powders, puri and sev. in the dry bhel you simply do not add any liquid chutneys. three types of chutneys are added in bhel puri

Spiced vegetable soup with lentils and roasted chilli 3 red chillies (see tip below)3 tbsp oil (cold-pressed rapeseed oil or light olive oil)2 onions, finely sliced2 bay leaves2 tsp cumin seeds1 tbsp garam masala3 carrots, chopped into bite-size pieces2 celery sticks, chopped into small bite-size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed, soaked in water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice ½ lemon4 tbsp Greek yogurt to serve 01.Start by roasting 2 of the chillies. If you have a gas hob, put a wire rack over the flames and roast the chillies on top until blistered and black. If not, char them under a very hot grill.

easy mushroom recipes mushroom pepper fry – quick healthy and tasty mushroom pepper fry to serve with rice or roti. It can also be used as a stuffing to sandwiches or wraps. The unique flavor and taste comes from the slow cooking method and the aromatic pepper and fennel/saunf powder that is used. Perfect for the winters to serve with hot rice and ghee. how to make mushroom pepper fry

Poached salmon and green bean salad with tomato dressing recipe 1 tbsp salt 1 tbsp peppercorns 2 bay leaves 1 star anise 1cm of grated root ginger 1 red chilli 4 salmon fillets, 150g each 300g green beans 200g sugar snap peas or mange tout 3 vine-ripened or plum tomatoes, finely diced 1 red onion, finely diced 2 tbsp lemon juice 2 tbsp extra virgin olive oil 3 tbsp chopped coriander 1 clove crushed garlic Chop the red chilli and place in a deep pan with the peppercorns, bay leaves, star anise, ginger and salt with 1 litre of water and bring to the boil.

Mighty Mushroom Curry Red Lentils, Brown Rice and Poppadoms Cook the rice and lentils in a pan of boiling salted water according to the packet instructions (they should cook in about the same time, but there are variants, so check and adjust accordingly). Pour the whole milk (it’s important that you use whole here) into a heatproof bowl with a pinch of sea salt and the lemon juice and place over the pan of rice to heat and split the milk into lumps of curds, which is pretty cool – just don’t be tempted to stir it. Peel the garlic and ginger, then finely slice with the chilli and put it all into a large casserole pan on a medium heat with the curry leaves, mustard seeds and 1 tablespoon of oil. Cook and toss for 2 minutes, until lightly golden, then stir in the curry powder.

Butternut squash and sage macaroni 1 small butternut squash, peeled and chopped into small, even pieces200g egg-free dried macaroni1 tbsp olive oil1 medium onion, finely chopped2 garlic cloves, crushed1 tsp dried sage 350ml vegetable stock, hotSmall handful fresh basil to serve 01.Bring a large saucepan of water to the boil. Add the squash to the water and cook over a medium heat for 10-11 minutes until very soft, then drain.02.Meanwhile, put the macaroni in a separate saucepan and pour over boiling water to cover. Bring back to the boil, then reduce the heat and simmer for 10 minutes (or according to the packet instructions) until al dente. Drain and keep warm in a serving dish.03.Heat the oil in a frying pan and add the onion and garlic.

mushroom curry recipe, mushroom peas curry mushroom & peas curry recipe – here’s a rich and delicious recipe of south indian mushroom and peas curry. the curry is full on with flavors of coconut & cashews along with the flavors of mushrooms and peas. both mushrooms and peas are favorite veggies at home, so their combo is always welcome. usually i make a simple semi dry dish with mushrooms and peas in the typical north indian style, bhunaoing/sauting the onion and tomatoes with the rest of the spices. for the first time i made this curry and it was great. this mushroom & peas curry recipe has been adapted from jiggs kalra’s – prashad – cooking with indian masters. in the book the dish is called as bataani kaal kari… where bataani is the telugu word for peas. and i don’t know what is kaal… may be the telugu word for mushrooms…. not sure… just guessing

Roasted beetroot tart with thyme, olives and Parmesan recipe Meanwhile, slice the beetroots into ½cm-thick rounds. Place in a bowl with the garlic, thyme and bay and season well. Add a few generous glugs of oil and mix well with your hands. Cover a baking tray in foil and lightly oil. Spread out the beetroot in an even layer, then add a few splashes of water, then place in the oven for 10 minutes until just cooked.