Paneer is a fresh cheese from South Asia, particularly the Indian subcontinent. It is unaged, acid-set, non-melting farmer or curd cheese, made by curdling heated milk with lemon juice, vinegar or any other food acids.
a bit of oil
whole jeera (cumin)
pinch of sugar
green capsicum, cubed
1 big onion, cubed
Heat oil in a wok, add the cumin/jeera and when it sputters, add the capsicum and onion and stir fry till just about done.
Add the paneer, sugar and salt and give it a bit of a toss till flavours are blended.
I know this sounds like a no-brainer… but when served piping hot, with meat and salad on a cold Gurgaon evening, music playing, wine in hand and catching up with old friends after yonks, it was delicious beyond belief.
Green, red and yellow peppers, sliced, de-seeded, pith removed
salt and pepper
Marinate all of the above for a couple of hours.
Grill in a pre-heated oven, over a surface sprayed lightly with olive oil.
Turn over once after a few minutes, grill till just done, not limp.
This can be made with yellow and green zucchini as well.
Came across this first in his cookbook and then online – will be trying it out very soon. Looks and sounds terrific.
This is the most blogged, tweeted, and pinned recipe I have ever created. It’s also one of the simplest recipes ever. Just a few ingredients, 2 minutes in the food processor, and voila, you have the most amazing dip. I’ve even used it as a topping for baked chicken or white fish.
– Paul Lowe
7 ounces feta cheese (about 1 cup crumbled)
1 tablespoon grated lemon zest, plus more for garnish
1–2 tablespoons fresh lemon juice
1 garlic clove, minced
6 tablespoons extra-virgin olive oil, plus more for serving
Pinch of red pepper flakes
Crudités, chips, toasts, or pita crisps, for serving
Place the feta, lemon zest, 1 tablespoon lemon juice, garlic, and olive oil in a blender and whir until combined but still slightly chunky. It’s dense, so you may need to stir it with a fork once or twice. Taste, and if it’s too salty add more lemon juice.
Spoon into a serving bowl, drizzle with a little oil, and sprinkle with a pinch of pepper flakes and some lemon zest.
Serve with crudités, chips, toasts or pita crisps.
There is this accompaniment – a mango chutney or chamandi as it is known in Malayalam – which was and is a household favourite, to die for.
So, with Mum at home, we decided to revive old traditions and boy oh boy, did it vanish in seconds !
2 raw green mangoes (the sourer and rawer the better) skinned and chopped into smallish bits
Some dried red chilies, stir fried in a dash of oil
A knob of ginger
A splash of coconut oil
Fresh grated coconut
Blend the lot (except the coconut oil) together to a fine paste, then add the coconut oil and give it another whirr.
Its OMG all the way. And in the process, learned a bit of family lore – it was Dad’s recipe all along. Mum would prepare the ingredients (and quantities) and his greatest joy was in the blending before the eating.
Brilliant with rice, dosas … as an accompaniment to South Indian dishes.