2nd Batch of Recipes

Now that Ujwala has been here long enough for us to know what some of our favorites are, we have branched out a little in what we are asking to her to cook for us. Here is the next set of recipes that we enjoy, and are trying to make on our own!

After asking me for this for about a month, I finally got the stuff to make Palak Paneer for Andy. I love spinach at home, but I dont like all stewed up together like you normally get it here. Luckily, since we didnt have a blender, Ujwala made it without being all mushed up, and it was really great! And, Andy was home sick that day, so he got to try it hot off the stove!!!

Palak Paneer
One bunch of spinach
One 250 gm block of paneer
2 Smaller tomatoes*
1 head of garlic
5 small hot peppers
Salt
Cumin Seed




Wash, chop spinach into 1 in. pieces, slice paneer into 1 in. cubes, dice tomatoes, chop chili, gently smash peeled garlic cloves onto cutting board. In a pressure cooker, add spinach, tomatoes, chili with 1 cup of water, cook on high heat for 15-20 minutes.


In 2nd pan heat 1/2-1 cup of oil, add paneer to hot oil, cook for 10 min, add 1 big teaspoon of salt, and take off heat.











Using slotted spoon take paneer out of oil, set aside. Re-heat oil, add 1 small pinch of cumin seed, and the garlic, stir, add paneer back into pan, and cook for 10-20 minutes.







Mix paneer with spinach, blend if you choose with a stick blender. Again, I do not like it blended, but that's how its usually served here.












Aloo Gobi
This is one of our absolute favorites, and super easy to make!

Chop 2 small onions, gently fry in 1 cup oil til clear. Add 1 small chopped tomato*, then a small pinch of cumin seed, larger pinch of turmeric, kanda masala (special onion powder), let cook gently for 10 minutes.




Then add 1 head of finely cut up cauliflower, and equal amount of medium chopped potatoes. If there are a lot of solids compared to the oil add water, a little at a time, not too much. Cook on medium heat for 5-10 minutes, then start checking the potatoes and cauliflower for softness. If not cooking well cover, add a tiny bit more water if dry. Sprinkle top with cilantro when finished.

*I have been warned very sternly that you are NOT to add too much tomato to any of these dished. You want just a hint of tartness and color, but not that tomato taste. You dont want this stuff to taste like generic "single guy thinks he can cook" dish, which invariably tastes like blah blah blah with tomato sauce.


Sweet Carrots with Nuts
I loved this dish as a side when we got it at restaurants, but when Ujwala made it we had about a ton, and I got really tired of it. This recipe makes a lot, so its best for a big meal with lots of people, otherwise its just too much sweet. It will make your kitchen smell amazing though!

1 lb. shredded carrots
1 Tablespoon crushed almonds
1 Tablespoon crushed cashews
1 Tablespoon whole cardamom pods
4 Tablespoon ghee or butter
2 cups of whole milk
1 Cup Raw Sugar










Heat up ghee til liquid. While waiting, crush cardamom pods, discard the outside, save little seeds from the inside, add to ghee, then add about 1- 1.5 cups of milk. Let this come to a soft boil, cook like this for up to 5 minutes to infuse flavor. Add carrots, and nuts, cook on medium-low, should be gently boiling. Cook for about 5-10 minutes, check carrots to see if soft, when soft, its done!