Category Archives: Indian Food

Paneer Pakoras

This is a traditional Indian cheese that is battered and fried. Not the kind of food you want to make every day but a for sure crowd pleaser when you are having guests over.

Paneer:
1 litre of Whole milk
1/4 cup of Vinegar

Bring the milk to a boil in a large pot. Add the vinegar and stir until the mixture separates into solids and liquid. Drain the mixture through cheesecloth set in a large mesh sieve. Wrap the ends of the cheesecloth around the curd and put a heavy weight on it I find a bag of rice works best. Let the water drain completely for 30 mins to an hour (or overnight in the fridge if you want a firmer cheese). Then cut into little squares for battering and frying

Pakora batter:
1 cup chickpea flour
1/2 tsp baking powder
1 tablespoon fenugreek leaves
1/4 teaspoon paprika
1 tablespoon garam masala
Salt and pepper
2 tablespoons yogurt
1/4 cup of water (this is approx use what you need to get a good consistency)

Mix flour, baking powder and spices together with a whisk. then stir in yogurt and add water gradually until you have the consistency of a slightly runny pancake batter

Heat (on medium high heat) a large but shallow pan with a few inches of oil in it. Test the oil’s hotness by putting a little dab of batter into the oil. It should bubble up right away and start browning the batter. If the oil is not hot enough just wait a bit longer and test again. (As with all frying if your oil is not hot enough it will take too long for the pakoras to cook and they will end up greasy)

Dip the paneer squares into the batter coating on all sides and then drop into the oil in small batches. Once one side is golden brown (approx 2-3 mins) flip over with tongs and cook other side. Remove from oil and allow to drain on paper towel. Serve hot with a sweet tamarind or mango chutney. (found in your local supermarket in the ethnic aisle)

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Lamb anyone?

Does anyone have a great Lamb recipe? I’m tired of the same old same old lamb curry or lamb vindaloo.

Butter Chicken

I was looking for something yummy to make my DF this weekend for dinner. I remembered reading a recipe for Butter Chicken on one of my favourite food blogs (and the inspiration behind my blog) Wayfarer in the Kitchen.

It was an amazing recipe! The only recommendation I would make is to cut down on the butter. The recipe calls for 2/3 cup of butter. you could probably half this and it would be just as good.

Stir-Fried Jack Fruit

My Fiancée’s mom showed me how to make this dish and I’m sure I don’t do it the same way she does… but the result is very yummy none the less. I serve this as a side dish to Lamb or Chicken curry.

2 Tablespoons of vegetable oil
¼ teaspoon anise seeds
¼ teaspoon fenugreek seeds
¼ teaspoon fennel seeds
¼ teaspoon black mustard seeds
2 green cardamom pods – cracked open
1 small onion – diced
1can Jack Fruit – drained and chopped roughly in ½ inch cubes
1 teaspoon curry powder
1 teaspoon Garam Masala
¼ teaspoon chili powder – more if you like it really spicy
½ a red pepper – diced
1 medium tomato – chopped roughly in ½ inch cubes
Salt
Water
Cilantro – Chopped

1. Heat oil in deep frying pan or large pot
2. Add all seeds and cardamom pods. Fry until the seeds start to pop
3. Then add the onions and fry until golden brown
4. Add Jack Fruit, spices and red pepper. Fry for about 5 minutes until the jack fruit is warmed through. I find that this during this part the mixture can seem quite dry. Don’t worry! just make sure you are stirring.
5. Add the tomato and salt to taste (if desired)
6. Now here is where you can adjust the consistency. If your tomato is not very juicy you may want to add a bit of water to increase the sauciness of the dish. Or if you like it dryer just add a tiny bit of water to steam the Jack Fruit and vegetables
7. Top with chopped cilantro and serve over rice… or my favorite with naan.

Chick Pea Snack

My DF and are always on the go. I like to make this snack after work and before soccer. It has a lot of flavor and must be nutritious!

A few drops of olive oil
1 small onion diced
1 can Chick peas
Chili flakes

In a medium frying pan heat the oil… now if you are using non stick you can omit the oil if you’d like to. Add the Onions and sauté until golden brown. Drain the chick peas and add to the pan. Sauté for about 5 min. Add a much chili flakes as you like to add some spice. Depending on how salty your chick peas are you may also want to add a sprinkle of salt.

Vegetable Samosas

Ok I was sooooooo proud of myself this past weekend… I made samosas on my very own!!! Now I did use the inspiration of a few cooking books to get the idea of the main ingredients. Any way here is my recipe. Please share your recipes in the comment box because I want to make a few different kinds for Eid.

2 medium Potatoes
1 tsp Black mustard seeds
Vegetable Oil
2 medium onion – chopped
1 tsp ground coriander
1-2 tsp Chili powder (depends on how hot you like them 😉
1tsp Garam masala
¼ tsp Tumeric powder
1 carrot – peeled and chopped
1cup frozen (or fresh) peas
½ cup green beans – trimmed and chopped
Salt to taste

Ready made Spring roll wrappers 20
Egg wash
Vegetable oil for deep frying

First make the filling:
Peel and cut the potatoes in to small cubes. Put in large pot with some salt and bring to a boil; As soon as the water is boiling drain. Heat the oil in a pan… a good blurp will do. Add the mustard seeds and fry until they start to pop. Add the onions and fry until soft and translucent. Add all the spices and a bit of salt. Fry until fragrant and then add the potatoes, carrot, peas and beans. Cook for 15 – 20 minutes; remove from heat and let cool

Make you wash by whisking an egg with a few tsp of water. Cut the spring roll wrappers in half so you have rectangular pieces. Once the filling is cooled down place a heaping tsp at one end in the centre. Then run a thin layer of egg wash on all the outer edges of the pastry. Then fold the end over the filling making a triangle shape. Keep folding back and forth making a triangle.

Heat the frying oil. Fry the samosas a few at a tome for about 30 seconds or until they are golden brown flipping them part way through. Set to drain on paper towel.

Serve hot with mint & tamarind chutney!

This recipe makes 40 small samosas… probably way too many to eat in one sitting. I freeze mine after they cool. Then when I feel like having a snack I pop a few into the microwave for 30 seconds and then broil them for 1 minute each side to crisp them back up. Yummmmmmmy!!