Ingredients
225g paneer, grated
3 medium potatoes, peeled, boiled and grated
1/2 tsp black pepper
1/2 tsp red chilli powder
1/2 tsp garam masala
1.5 or 2 tbsp cornflour
1 tbsp milk powder
1/2 tsp salt
3 tbsp nuts / chopped raisins
Method
1. Mix all ingredients in a bowls, except nuts / raisins
2. Form into 10 medium sized balls, flatten each ball slightly and place nuts / raisins in the centre, reforming the ball around this centre, sealing the edges carefully.
3. Shallow fry over a medium heat - fry until golden brown all over - finish in a hot oven.
Status
Made today - very very nice!
Saturday, 3 February 2018
Friday, 2 February 2018
Tarka Dal
Ingredients
250g/9oz chana dal (yellow dried split peas), rinsed until the water runs clear
3 tbsp oil
1 tbsp cumin seeds
1 small onion, chopped
3-4 whole green chillies, pricked with a knife
2cm/¾in piece fresh ginger, peeled and finely chopped
3 garlic cloves, crushed
3 tomatoes
¾ tsp ground turmeric
¾ tsp garam masala
1½ tsp ground coriander
250g/9oz chana dal (yellow dried split peas), rinsed until the water runs clear
3 tbsp oil
1 tbsp cumin seeds
1 small onion, chopped
3-4 whole green chillies, pricked with a knife
2cm/¾in piece fresh ginger, peeled and finely chopped
3 garlic cloves, crushed
3 tomatoes
¾ tsp ground turmeric
¾ tsp garam masala
1½ tsp ground coriander
½ tsp ground cumin
Method1. Place the lentils and 900ml/1¾ pints of the water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35-40 minutes, or until the lentils are just tender, adding more water as necessary.
2. When the lentils have cooked through, remove the pan from the heat and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.
3. Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds and fry for 20-30 seconds, or until fragrant.
1 tsp red chilli powder
salt and freshly ground black pepper
salt and freshly ground black pepper
Method1. Place the lentils and 900ml/1¾ pints of the water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35-40 minutes, or until the lentils are just tender, adding more water as necessary.
2. When the lentils have cooked through, remove the pan from the heat and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.
3. Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds and fry for 20-30 seconds, or until fragrant.
4. Add the onion and ginger and fry for 4-5 minutes, or until golden-brown.
5. Blend the garlic and tomatoes to a purée in a food processor. Add the purée to the pan and stir well to combine.
6. Add the ground spices and 100ml/3½fl oz of water to the pan and stir well to combine. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce.
5. Blend the garlic and tomatoes to a purée in a food processor. Add the purée to the pan and stir well to combine.
6. Add the ground spices and 100ml/3½fl oz of water to the pan and stir well to combine. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce.
7. Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and freshly ground black pepper.
Status - Made - all good! Don't let it stick at the boiling stage (takes a lot of washing up!).
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