Matar Paneer
Posted by Nerdyy
Hiya
Weekdays are rough, the whole process of planning for socially distanced operations starting mid August is taking a whole lotta time, but it all seems worth it. Thus Sunday evenings to Friday mornings are hectic hectic!
OK - so here's the next recipe, also a food recipe like last time.
Part 1: Making homemade paneer:
In a pan bring abut half gallon of whole milk to a boil, once that is done mix in about 5-6 tbsp of lemon juice and the milk will curdle quickly. Cool it down and strain the water out using a cheesecloth. Make sure all the water is squeezed out, it will create a better pressed paneer. Also supposedly using vinegar creates a better paneer. My experiment resulted in a more rustic country style paneer!
Part 2: Matar Paneer:
Heat oil, I used frozen masala that I had made fresh last October(ground onions, ginger, garlic, and hot chilli peppers) so fry the masala mix, add abt 1 tsp whole cumin, 1 tbsp ground coriander, 1 tsp turmeric, and 1 tbsp chilli powder. Yes it is going to be hot 'n spicy. Add peas, stir for about 15 mins, and add fresh coriander leaves (In this case, the coriander is home grown so I just snipped them off the plants and put them in my food!). Sprinkle some lime juice on top for an added pep.
Served with flour tortillas, seconds were gobbled down easily, and leftovers became a Paneer Panini!
In this case, as with most Indian food, a sparkling wine is best, so my suggestion is a Cava, or Prosecco. Gewurztraminer or Riesling also works.
Weekdays are rough, the whole process of planning for socially distanced operations starting mid August is taking a whole lotta time, but it all seems worth it. Thus Sunday evenings to Friday mornings are hectic hectic!
OK - so here's the next recipe, also a food recipe like last time.
Part 1: Making homemade paneer:
In a pan bring abut half gallon of whole milk to a boil, once that is done mix in about 5-6 tbsp of lemon juice and the milk will curdle quickly. Cool it down and strain the water out using a cheesecloth. Make sure all the water is squeezed out, it will create a better pressed paneer. Also supposedly using vinegar creates a better paneer. My experiment resulted in a more rustic country style paneer!
Part 2: Matar Paneer:
Heat oil, I used frozen masala that I had made fresh last October(ground onions, ginger, garlic, and hot chilli peppers) so fry the masala mix, add abt 1 tsp whole cumin, 1 tbsp ground coriander, 1 tsp turmeric, and 1 tbsp chilli powder. Yes it is going to be hot 'n spicy. Add peas, stir for about 15 mins, and add fresh coriander leaves (In this case, the coriander is home grown so I just snipped them off the plants and put them in my food!). Sprinkle some lime juice on top for an added pep.
Served with flour tortillas, seconds were gobbled down easily, and leftovers became a Paneer Panini!
In this case, as with most Indian food, a sparkling wine is best, so my suggestion is a Cava, or Prosecco. Gewurztraminer or Riesling also works.
Poulet Roti et Asperge grillees
Posted by Nerdyy
It's Summer! Ya didn't think I'd be moping inside did ya now?
Recipes:
1. Poulet Roti
About a 3-4 pound chicken (whole), keep about half a stick of butter outside to room temp, add salt to butter, mix it and apply under the skin of the chicken all around. This seasons the chicken well and also gives it the wonderful golden brown crisp skin (although take care not to tear the skin like I've done here!). For added flavor you can add cut up garlic under the skin, herbes de provence, and also quarter a lemon and keep it in the cavity while roasting.
I'm using a cast iron skillet, works well on the grill, take care to have some oil on the skillet because the grill gets really hot and can burn the chicken.
Temperature - about 450F for 45 minutes then bring the grill down to about 350 for half hour, we are looking for 175-180F temp for a thermometer inserted into the thigh.
2. Asparagus
Very simple recipe: Wash, cut, drizzle olive oil and salt. I'm using a vegetable grilling pan - very handy because it prevents the veggies from getting burnt on the grill.
For an accompanying drink if you prefer wine, go with a Sancerre or Pouilly Fume from the Loire Valley; or a Pouilly Fuisse or even a generic Chardonnay from Burgundy.
For this particular meal, I made a very refreshing summer cocktail: 1 and half ounce Gin, 1 and half ounce Aperol, half a can of grapefruit Seltzer and lots of ice, garnished with a slice of lemon. Yum!
BON APPETIT 😎
Recipes:
1. Poulet Roti
About a 3-4 pound chicken (whole), keep about half a stick of butter outside to room temp, add salt to butter, mix it and apply under the skin of the chicken all around. This seasons the chicken well and also gives it the wonderful golden brown crisp skin (although take care not to tear the skin like I've done here!). For added flavor you can add cut up garlic under the skin, herbes de provence, and also quarter a lemon and keep it in the cavity while roasting.
I'm using a cast iron skillet, works well on the grill, take care to have some oil on the skillet because the grill gets really hot and can burn the chicken.
Temperature - about 450F for 45 minutes then bring the grill down to about 350 for half hour, we are looking for 175-180F temp for a thermometer inserted into the thigh.
2. Asparagus
Very simple recipe: Wash, cut, drizzle olive oil and salt. I'm using a vegetable grilling pan - very handy because it prevents the veggies from getting burnt on the grill.
For an accompanying drink if you prefer wine, go with a Sancerre or Pouilly Fume from the Loire Valley; or a Pouilly Fuisse or even a generic Chardonnay from Burgundy.
For this particular meal, I made a very refreshing summer cocktail: 1 and half ounce Gin, 1 and half ounce Aperol, half a can of grapefruit Seltzer and lots of ice, garnished with a slice of lemon. Yum!
BON APPETIT 😎
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