Matar Paneer - Indian Cheese & Peas in Tomato Sauce

Matar paneer must be one of the well known vegetarian dishes found in Indian restaurants in the US. Browned cubes of creamy cheese are stewed in an aromatic mix of herbs , spices and simmered gently to perfection. This dish is wonderful made ahead as it holds up remarkably well.

Paneer is fresh cheese made by curdling whole milk with an acid and pressed into blocks. It is often used in curries since it absorbs flavors very readily. When sliced into cubes and deep fried, the cheese holds its shape very well. It can also be crumbled into a curry, taking advantage of the cheese's naturally crumbly nature. The non-melting cheese also appears in desserts and as a filling for stuffing.

Tofu is an acceptable substitute here. Some variations of this recipe includes cream, yogurt or whey to add richness. I have added two tablespoons of chopped cashews in the masala instead to add some richness.

Matar Paneer
Most paneer comes in 400 gm blocks.

1 block paneer ( 400 gm)
4 tb olive oil
2 cups green peas ( I used frozen peas)
1 tsp garam masala
1 tb chopped mint
1 tb chopped cilantro
1 1/2 cup pureed tomatoes

Masala:
1 medium onion - chopped
2 green chillies
1/2 cup water
1 tsp turmeric powder
1 tb coriander powder
5 cloves garlic - peeled
1 tb chopped ginger
2 tb chopped cashew nuts (optional)
1 tsp hot chili powder

Puree all ingredients in a blender and set aside.

Saute ingredients:
1/2 medium onion - chopped fine
1 tsp black mustard seeds
1 tsp whole cumin seeds
3 whole cardamom pods
1 cinnamon stick
salt to taste

Cube paneer to bite sized pieces. Heat 4 tb olive oil to medium heat (or ghee /clarified butter) if you want to make this decadent) in a sauce pan and brown paneer cubes. Set on a plate lined with some kitchen paper to drain some of the oil.


Using oil left in the pan, saute chopped onion until it starts to turn colour. Add black mustard seeds, cumin seeds, cinnamon stick and whole cardamom pods. Once the seeds start to pop, pour in the masala mixture into the pan. Stir well for 5 minutes then pour in pureed tomatoes, add salt and stir well. Cook covered for 10-15 minutes on medium low heat, stir occasionally. Add frozen peas and cook for another 5 minutes. Adjust seasonings. Add a few tablespoons of water if mixture looks dry. The gravy should be thick ( if not simmer with lid off for another 5 minutes ). Add fried paneer cubes, chopped fresh herbs and garam masala, stir well. Take off heat and serve with rice or naan. Makes 4/5 servings.

Pancakes with Homemade Blueberry Sauce

I was craving pancakes for breakfast yesterday and a quick peek in the pantry showed that I had all the ingredients to make pancakes from scratch. Powdered buttermilk is a lifesaver - I don't have run to the store every time I need half a cup of it for some recipe and then leave the rest of the carton to languish at the back on the fridge only to pour it into the sink weeks later. I have heard that buttermilk keeps well in the freezer - have any of you tried it? Does it work?

I carefully measured all ingredients and made the batter. As I waited for the cast iron skillet to heat up I realized that I did not have any maple syrup for the pancakes. What I did have was a few pints of Jersey blueberries that were destined to be blueberry and ginger jam. I placed some blueberries, sugar, lemon juice and some of its zest in a pot, bring it all to a gentle simmer until the mixture started to thicken a bit. The leftovers will keep well in the fridge for at least a week. Try swirling some in your daily oatmeal breakfast or pour it over some cool and creamy vanilla ice cream - you'd love it :)

Quick Blueberry Sauce
2 1/2 cups fresh/ frozen blueberries
3/4 cup sugar
1/3 cup water
lemon zest
1/2 tb fresh lemon juice

Combine all ingredients and bring to a gentle simmer until thick for around 10 minutes.
Cool and refrigerate leftovers. Try swirling some leftovers in oatmeal porridge or pour over ice cream .

Cherry tomato salad with basil vinaigrette

I was cautiously happy when my tomato plants were laden with flowers and kept my fingers crossed. Then there were horror stories of fungus and blight outbreak that have cost tomato farmers thousands of dollars upstate New York. I waited patiently and am happy (and a bit guiltily) to report that they all made it - my Sweet 100 and Roma variety. The Sweet 100 just will not quit and we have been lucky enough to feast on them on daily basis. I even had enough to offer a little bag of these beauties to a colleague - he promptly made a fresh tomato salad with balsamic vinegar dressing for dinner last night to the delight of his significant other!


I have another large bowl of tomatoes waiting for me on the counter right now and hope to make a jam/chutney of some kind.... Here are some delectable recipes from other bloggers.

Tomato Jam from Todd & Diane
Smoked Tomato Salsa from Shauna
Portuguese Tomato Jam from David
Cuke & Tomato Salad from Kalyn


Basil Vinaigrette - adapted from Food & Wine
The original recipe recommends this as a dressing for panzanella, pasta, grilled fish or chicken.

1/4 olive oil
1 cup packed basil leaves - washed and dried
1 garlic clove
2 tb white balsamic vinegar
salt and pepper to taste

Place all ingredients into a food processor. Process until smooth. Adjust seasonings. This is a thickish vinaigrette and keeps well in the fridge minus the oxidation. Bonus!!

Kosambri - Carrot and lentil salad

I was inspired to make this salad when I came home from our local farmer's market. Boil the lentils while grating the tender and sweet carrots and it will all come together in no time at all.
Moong dhal is a variety of quick cooking legume. It is also known as split peas and is sold whole, split, with green husk or without husk (bean will be pale yellow). It is used in both sweet and savoury dishes. The regular, smaller bean sprouts are made from moong bean. This is a great side dish that goes well with curries.

Kosambri
Frozen grated coconut can be found in oriental grocery store. Sweetened coconut will not work here.
1/2 dried moong dal
5 medium sized carrots
3 tb freshly grated coconut
3/4 cup cilantro leaves - washed, dried and chopped
1 tb vegetable oil
1 tsp black mustard seeds
1/2 tsp cumin seeds
4 curry leaves
4 dried chillies
3 tb fresh lemon juice
2 medium sized shallots - thinly sliced
salt to taste

Wash and boil moong dal in a large pot with 5 cups of water. Cook until dal is done but still firm enough to hold its shape. Drain and set aside. Grate peeled carrots and set aside.

Heat oil on medium heat and saute dried chillies, mustard seeds, whole cumin seeds, sliced shallots. Turn off the heat when the spices start to pop. Pour the sauteed ingredients to grated carrots. Mix in lemon juice, cilantro, chopped shallots, grated coconut and salt to taste. Serves 4/5. This salad is best served at room temperature.