Archives for: February 2013

02/12/13

Saag Paneer

Permalink 03:48:22 pm, Categories: Vegetables, Vegetarian, Side Dishes  

1 lb baby spinach or you can use frozen spinach
2 small onions or 1 big onion - finely chopped
2 tomatoes - chopped
turmeric powder
small piece of ginger - mashed or grated
green chilies - finely chopped
salt to taste
250g fried paneer (that is the small packet of paneer found in Indian grocery stores)
clarified butter (ghee) /oil/butter
1 teaspoon of garam masala

Start by frying the onions in the butter/oil/ghee until they are translucent. Add the tomatoes and simmer until all the juices have incorporated well. Now add the turmeric powder, mashed ginger, chilies, salt and garam masala and continue the frying until everything has left it's juices and flavors are combined.

Blanch the baby spinach until tender. Squeeze the fluids out of the spinach and add it to the tomato mixture. Simmer for another 5-8 minutes. You can coarsely blend this mixture in the blender (sometimes I just leave it the way it is) and add the paneer. If it is too thick, you can add some water to the curry.

Let this spinach-paneer mixture simmer for 10-12 mts over low heat.

02/11/13

Spaetzle

Permalink 03:32:43 pm, Categories: Appetizers  

I've never had spaetzle (homemade egg noodles) other than my own, but my husband requested it after spending time in Germany and swears it's reasonably authentic. I tried once using a box grater and it was a miserable failure. I promptly ordered this spaetzle maker and haven't tried anything else since. This recipe came in the package.

3 eggs
3 cups (15 oz) flour
1 cup milk
1/2 tsp salt
1/4 tsp nutmeg

Beat eggs until foamy and then combine with milk.

In a separate bowl, mix together flour and salt.

Add flour mixture to egg mixture and stir until a thick dough comes together.

Fill the square basket of the spaetzle maker and place over a pot of boiling salted water or cooking soup. As you slide the basket back and forth, the tiny dumplings drop into the boiling liquid. When done, they will rise to the surface (about a minute). Use a spider to dip them out into a large bowl and toss with butter. Repeat until all of the dough is used up.

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My old site is still available here. I'll move recipes over as time permits but my focus is adding recipes as I make them, with pictures whenever possible. This is not another online recipe warehouse. These are all personal favorites, made time and time again.

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