There is something about Paneer. This fresh cheese is common to households in South Asian countries. Also called the Indian cottage cheese, paneer is a rich source of protein for vegetarians.
A variety of dishes–from hearty, royal curries to light and refreshing salads–can be made using paneer. My lunch box on Mondays is all about paneer. In fact, cooking a rich paneer curry on Monday mornings has sort of become a tradition, for me. And since it’s monsoon in India, I decided to combine paneer with a monsoon favourite: corn to make a delicious Paneer Corn Masala Curry!
Paneer and corn together make a wonderful combination. The sweetness of the corn enriches the milky flavour of the paneer.
Paneer Corn Masala
Ingredients: 200 gm Paneer (homemade or store-bought)
100 gm sweet corn
Onions-2 large, sliced
Tomatoes-2 medium, chopped or sliced
Green chillies-2, slit
Ginger-Garlic paste-1 tbsp
Fennel seeds-1 tsp
Cumin seeds-1 tsp
Red chilli powder-1 tsp
Coriander powder-1 tsp
A pinch of turmeric
Garam Masala-1 tsp
Fresh cream-2 tbsp
Coriander leaves to garnish
Salt to taste
Water – 1 cup
In a pan, add cumin and fennel seeds and let them splutter. Add onions, green chillies and ginger-garlic paste. Saute till the onions turn translucent. Add tomatoes and saute till they soften. Add a little water, cover and cook till oil separates. Keep aside to cool.
While the sauce mixture cools, cut paneer into cubes and shallow fry them in oil. Keep aside. Boil corn till soft, drain water and keep aside.
Once the ingredients for the sauce cools, blend it in a mixer till it is a thick, gravy-like consistency. Heat ghee in a pan, add this mixture to the pan with some water if the gravy is too thick. Add turmeric, red chilli powder and coriander powder. Let the masala cook. Add the paneer and corn and let it simmer. Add garam masala and switch off the stove. Add cream and coriander leaves for garnish. Enjoy hot with chappati, paratha, pulao or plain steamed rice.
I love cooking prawns. And last Sunday was about a delicious prawn curry from my most-frequented vacation destination: GOA!
The recipe I used is of NDTV’s Chef Aditya Bal. I have made this before during summers but this time it was special because I had just spoken to him a couple of weeks ago for a food related event that my company was hosting. I admire this chef because his recipes are healthy (he is a model-turned-chef) and easy to follow.
This particular Goan prawn curry has a very strange mix of ingredients. It is a combination of ripe mangoes, jaggery, tamarind and spices, making it a very interesting, sweet-sour-spicy affair!
Goan Prawns Ambot Tik with Kerala Rice and Pappadam
Ambot (sour) and Tik (spicy) in Portuguese, this dish is traditionally made with fish by Goans. As I did not measure my ingredients, I am going to the recipe straightaway.
I cooked about 500 gms prawns with salt and turmeric in water till they were half done. Drained them. You can keep the stock for later, in case your gravy is too thick.
I roasted the following and made a paste out of it:
Cumin, fennel seeds, red and green chillies, black pepper and coriander seeds in 2 tbsp oil.
I fried this paste in 2 tbsp oil and then added soaked tamarind water (I prefer fish tamarind), a small piece of jaggery, a few cubes of ripe mango, one cup of coconut milk and prawns.
Then, I added some salt and let the gravy thicken. You can temper it with the usual mustard-red chillies-curry leaves, which I skipped.
So, if you are in Ahmedabad and are a foodie, you just cannot miss this awesome event.
‘Foodaholics in Ahmedabad’ (FiA) is a Facebook community, founded by Rohan bhatt & Esha Shah. The group hosts 33,000 active members who indulge in discussions, suggestions, exhibitions and debates pertaining to food both, virtually and during various food events conducted by the group. The group helps glorify food as a culture, recipe and knowledge amidst like-minded people. Lot of the members recommend and refer numerous food joints as well as share experiences.
Registration for the event is really simple and can be found on the FiA page on Facebook. The best part about this ‘participant-only’ event is that each registered participant has to take six portions only, of food which is made or store-bought. The food can be anything—from dry snacks to mocktails and from chai-tea to complicated dishes—all your choice!
I will be making these coconut laddoos!
Hope to see you at this record-breaking event this Sunday morning 🙂