My microwave convection oven is back after minimal repair work. Heavy voltage fluctuations and whimsical power cuts took its toll on it. I am immensely happy that the oven is back at its place on my kitchen slab and Yippeee .. I can bake again!
I baked a fruit and nut cake using mashed ripe banana, some black currant and broken cashews. The recipe for this cake can be seen from my earlier blog post- Fruit n Nut Cake.
The pictures of this cake might appear different from that in the link above. This cake (shown below) is less dense in terms of fruit and nut content in that it is baked sans the lavish dose of seedless dates and chopped walnuts. Quantities of ingredients have also been adjusted (for the cake in pic below) to yield a smaller cake.
Shahi Paneer with soft rotis made a perfect dinner for Sunday. I followed the recipe (no modifications) for Shahi Paneer from Divya Kudua's Shahi Paneer. The Shahi Paneer recipe followed as is yielded very yummy gravy and it was very simple, with minimal chopping and grinding work.
I am writing down the ingredients and the recipe here again (referring to the link above) for any direct references-
Ingredients Required (from Divya Kudua's Easy Cooking Blog) Paneer - 200 gms
Cashewnuts - 12
Tomatoes - 2,chopped
Green chilly - 2,chopped
Ginger - 1/2 inch piece
Oil - 3 tbsp
Jeera - 1 tsp
Asafoetida/Hing - a pinch
Bay leaf - 1
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp
Turmeric powder/haldi - 1/4 tsp
Curd - 1/2 cup,beaten well
Sugar - 1 tsp
Salt to taste
Garam masala - pinch
Coriander leaves - 2 tbsps, finely chopped
Kasoori Methi - 1 tsp,crushed
Method
1. Slice paneer into small cubes and shallow fry in a sauce pan with 1 tbsp oil till it starts turning golden brown. Turn them over and cook other side too.Keep aside.
2. Grind cashews to a fine powder, keep aside.
3. Grind chopped tomatoes,green chillies and ginger to a smooth paste, keep aside.
4. In the same pan,add remaining oil and when it turns hot,splutter jeera. Mix in hing and bay leaf and saute for a minute.
5. Add the tomato paste,coriander powder,red chilly powder and turmeric powder and mix well.Cook the mixture,stirring occasionally till it reduces in volume. This will take about 5-6 minutes on medium flame.
6. Mix in sugar,cashew powder and curd.Cook for two minutes.
7. Add the fried paneer pieces, little water (maintaining gravy consistency) and salt to taste and let it boil.
8. Cover the pan and simmer for a few minutes till the gravy starts turning thick.
9. Add garam masala,chopped coriander leaves and kasoori methi and turn off the heat. Mix gently and keep it covered for a few minutes. Serve hot with phulkas/rotis.
The last picture is taken using my mobile phone camera and the rest using Nikon digital camera.
I am still fiddling with different modes and menu features of Nikon DSC to grab better pictures, especially in poor light conditions and may be more presentable and cleaner pictures.
I baked a fruit and nut cake using mashed ripe banana, some black currant and broken cashews. The recipe for this cake can be seen from my earlier blog post- Fruit n Nut Cake.
The pictures of this cake might appear different from that in the link above. This cake (shown below) is less dense in terms of fruit and nut content in that it is baked sans the lavish dose of seedless dates and chopped walnuts. Quantities of ingredients have also been adjusted (for the cake in pic below) to yield a smaller cake.
Shahi Paneer with soft rotis made a perfect dinner for Sunday. I followed the recipe (no modifications) for Shahi Paneer from Divya Kudua's Shahi Paneer. The Shahi Paneer recipe followed as is yielded very yummy gravy and it was very simple, with minimal chopping and grinding work.
I am writing down the ingredients and the recipe here again (referring to the link above) for any direct references-
Ingredients Required (from Divya Kudua's Easy Cooking Blog) Paneer - 200 gms
Cashewnuts - 12
Tomatoes - 2,chopped
Green chilly - 2,chopped
Ginger - 1/2 inch piece
Oil - 3 tbsp
Jeera - 1 tsp
Asafoetida/Hing - a pinch
Bay leaf - 1
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp
Turmeric powder/haldi - 1/4 tsp
Curd - 1/2 cup,beaten well
Sugar - 1 tsp
Salt to taste
Garam masala - pinch
Coriander leaves - 2 tbsps, finely chopped
Kasoori Methi - 1 tsp,crushed
Method
1. Slice paneer into small cubes and shallow fry in a sauce pan with 1 tbsp oil till it starts turning golden brown. Turn them over and cook other side too.Keep aside.
2. Grind cashews to a fine powder, keep aside.
3. Grind chopped tomatoes,green chillies and ginger to a smooth paste, keep aside.
4. In the same pan,add remaining oil and when it turns hot,splutter jeera. Mix in hing and bay leaf and saute for a minute.
5. Add the tomato paste,coriander powder,red chilly powder and turmeric powder and mix well.Cook the mixture,stirring occasionally till it reduces in volume. This will take about 5-6 minutes on medium flame.
6. Mix in sugar,cashew powder and curd.Cook for two minutes.
7. Add the fried paneer pieces, little water (maintaining gravy consistency) and salt to taste and let it boil.
8. Cover the pan and simmer for a few minutes till the gravy starts turning thick.
9. Add garam masala,chopped coriander leaves and kasoori methi and turn off the heat. Mix gently and keep it covered for a few minutes. Serve hot with phulkas/rotis.
The last picture is taken using my mobile phone camera and the rest using Nikon digital camera.
I am still fiddling with different modes and menu features of Nikon DSC to grab better pictures, especially in poor light conditions and may be more presentable and cleaner pictures.
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