Showing posts with label Punjabi Khaana. Show all posts
Showing posts with label Punjabi Khaana. Show all posts

Wednesday, June 15, 2011

Stuffed Okra


Prepare yourself for a whole new flavor of okra! I have recently discovered this dish and it has only intensified my love for okra.

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.   

In a small bowl, mix together coriander powder, amchoor powder (dry mango powder), cumin powder, dry ginger powder, turmeric, chickpea flour/besan, fennel seed powder, vegetable oil, garam masala powder, cayenne, black pepper and salt for the stuffing.
 
Rinse okra and dry with a paper towel and trim the cone part. Using a sharp paring knife, make a long slit, leaving ¼-inch top and bottom. Make sure you don’t cut through the okra.

Alternative: Use your fingernail to make the slit.

With your thumb, open the slit and stuff 1 teaspoon of stuffing. 


To season, heat 3 tablespoons of oil in a large shallow nonstick skillet, over medium high heat. When oil is hot, add cumin seeds with a pinch of asafetida.

Note: Asafetida is a gum extract from trees that can be found in Indian grocery stores. It acts as a digestive aid and prevents flatulence from occuring. If you are unable to find this ingredient, the rice will turn out fine without it.  

As soon as the cumin seeds sizzle, add okra in a single layer. Reduce heat to medium. Cook uncovered, turning okra gently from time to time, until lightly browned. It takes about 15-20 minutes.

Note: The okra should be cooked until it is crunchy, not gummy.


Garnish with garam masala powder. Serve as a side dish to any meal.
For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.      

Saturday, April 23, 2011

Chicken Tikka

This is a crowd-pleasing appetizer to serve at parties. If you are feeling ambitious, you can take it one step further to make chicken tikka masala, the curry version of this recipe.

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.    


Cut chicken into 2-inch cubes. 

Notes
  • Cut off as much fat as possible.
  • If you are going on to make chicken tikka masala, cut the pieces into smaller cubes so that they will cook faster on the stove.
Alternative: Use chicken thighs instead of chicken breasts. This will result in more tender chicken pieces. 

Mix lime juice, salt, cayenne, strained yogurt, cream, ginger garlic paste, garam masala powder, paprika, and food coloring for the marinade.
Add chicken cubes to the marinade and mix thoroughly to make sure all the pieces are coated completely.
Cover with plastic wrap or transfer to a sealed tupperware container and marinate in the refrigerator for 4-12 hours.


Note: If you are using bamboo skewers, make sure to soak them in water for 1/2 an hour.


Preheat oven to 375 F. Thread chicken pieces onto the skewers. Place them on a baking sheet lined with a metal rack.
Transfer them to the oven and roast for 20-25 minutes. As soon as you remove pieces from the oven, baste them with ghee.
Serve with lime wedges.


For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog. 

Wednesday, February 9, 2011

Palak (Saag) Paneer

The combination of both chopped and pureed spinach is essential for making delicious palak paneer.

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.  


Have fried paneer pieces ready, set aside until ready to use. 

Alternative: Use queso fresco, a Mexican cheese that can be found in most supermarkets, including Costco.

Blanch half of chopped spinach in boiling water for 1 minute and grind into puree in the blender.

Heat oil in a medium sauce pan over medium high heat. Add bay leaf and cumin seeds.

When cumin seeds sizzle, add onions.

Saute onions until translucent. Add ginger garlic paste and fry for a minute.

Add coriander powder, cayenne, turmeric, amchoor powder, and fennel seed powder. Fry all the spices with the onions for 1-2 minutes.

Add chopped tomato and tomato puree. 

Add salt and cook for about 5 minutes until tomato is soft and some of the moisture evaporates. Add both pureed and chopped spinach.

Cook for 10 minutes, stirring occasionally. Stir in sugar and milk.

Add fried paneer pieces to cooked spinach and heat through. 

To season, heat ghee in a small skillet over medium heat. Add garam masala powder to hot ghee.

Add seasoning to the cooked spinach. Garnish with cilantro and serve.

For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.
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