Saffron-Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds

I can never heap enough praise on Raghavan Iyer, the author of 660 Curries. A truly indispensable addition to any spice-filled kitchen, this inspired cookbook is consulted weekly and I certainly will be revisiting many of the creations I have tried already. It has also proved to be a well received gift on more than a few occasions.


As I have noted before, this informative and creative book is not strictly vegetarian, but Mr. Iyer includes hundreds of vegetarian-friendly recipes, most of which do not take much trouble to prepare. There is no shortage of ideas for spice blends, pastes, appetizers, paneer, legumes, vegetables and rice. His helpful cooking hints and focus on ingredients is highly instructive. Recently my focus has been on his Contemporary Curries section. If you are looking for dishes to impress your dinner guests, you need look no further. My regular readers will know I can never resist the allure of paneer cheese and this recipe for saffron-Marinated paneer cheese with basil, cashews and pomegranate seeds was simply heavenly. Mr. Iyer describes the dish as "sexy" and humorously notes that even if you don't smoke, "you may well wish for a cigarette" afterwards.

Saffron-Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on June 10, 2010 Paneer cheese marinated in a saffron cream, baked, and topped with fresh herbs, pomegranate seeds and roasted cashews Print this recipe Ingredients: 2/3 cup heavy cream, yogurt or kefir 1 scant teaspoon saffron threads 1 teaspoon sea salt 3 - 4 fresh green chilies, seeded and minced pinch of turmeric 14 oz (400 g) paneer cheese, cut into 1-inch thick and 3-inches long narrow strips 3 - 4 scallions, finely chopped (include some of the green tops) 1/3 cup fresh basil leaves, finely chopped 1/3 cup fresh cilantro, finely chopped 1/2 cup pomegranate seeds 1/3 cup roasted cashews, crushed into coarse pieces Instructions: Bring the cream, yogurt or kefir to a boil over medium heat in a medium saucepan. Sprinkle in the saffron, add the salt and chillies, stir, and remove from the heat. Add the paneer and gently stir to make sure the cheese is covered with the creamy marinade. Cover and refrigerate for 1 hour. Remove the paneer from the marinade, setting aside the marinade, and transfer the cheese to a greased broiling pan. Broil on the top rack of the oven, turning the paneer every few minutes. Broil until they are golden brown on both sides, about 10 to 12 minutes. Transfer to a serving plate. Bring the marinade to a boil in a small saucepan over medium heat. Simmer, uncovered, until the mixture thickens. Stir in the scallions, basil and cilantro. Pour the sauce over the broiled paneer and sprinkle with the pomegranate seeds and roasted cashews. Makes 4 to 6 servings

Other delightful paneer dishes from Lisa's Kitchen:
Mung Bean Paneer
Massaman Curry
Macaroni and Paneer Cheese
Mattar Paneer

On the top of the reading stack: Elias, Or, the Struggle with the Nightingales by Maurice Gilliams

Audio Accompaniment: Translucence/Drift Music by Harold Budd and John Foxx

Staple Corner: Marinated Sun-Dried Tomatoes

I'm quite certain I will always have a batch of these freshly marinated sun-dried tomatoes on hand for numerous recipes from now on. I originally found this recipe in Once Upon a Tart by Frank Mentesana and Jerome Audereau, a fairly recent addition to my cookbook collection that has quickly become a favorite. I tweaked the recipe a bit in preparation for a bean and zucchini salad that I'm looking forward to trying and will be my submission to this month's No Croutons Required. The rest of the puzzle pieces will be coming soon. In the meantime, just indulge as is, over pasta, or with crusty bread. Use your culinary imagination. The jarred variety pales in comparison. Trust me. A bonus is this recipe is so easy to prepare. It took only 15 minutes to whip together with staple ingredients and this includes the cleanup time.


Be sure to use dry (not oil-packed) sun-dried tomatoes, and look for brands that don't have added sugar or salt if possible. The marinated tomatoes will keep in the fridge for a few weeks in a sealed jar or container. Just stir them every few days to distribute the marinade over the tomatoes.

Marinated Sun-Dried Tomatoes

Recipe by Lisa Turner Adapted from Once Upon a Tart: Soups, Salads, Muffins, and More Published on June 7, 2010 Simple but robust and delicious homemade marinated sun-dried tomatoes Print this recipe Ingredients: 2 cups water 1/2 lb (225 g or about 60) sun-dried tomatoes (not oil-packed) 1/3 cup balsamic vinegar 1/4 teaspoon red pepper flakes 1/4 teaspoon sea salt fresh ground black pepper to taste 3/4 cup olive oil 1 small clove garlic, crushed Instructions: Lightly salt the water and bring to a boil in a medium saucepan. Add the sun-dried tomatoes and boil for about 1 minute to soften them up. Drain and let them cool while you make the marinade. In a medium bowl, whisk together the vinegar, red pepper flakes, salt, pepper and garlic. Continue to whisk and pour in the olive oil. Add the tomatoes to the bowl, and stir well to coat. Refrigerate in a sealed jar for up to several weeks, stirring every few days. Makes about 2 cups

On the top of the reading stack: Selected Prose of Heinrich von Kleist

Audio Accompaniment: Kompakt

Tibetan Campa with Fresh Roasted Kamut Flour

These simple little unbaked savory black tea and flour balls from Tibet make a wonderful simple side with any variety of vegetable dishes or with a zesty salsa or chili. I am thinking that these would be lovely baked in the oven for a short while, and they were even better after a chill in the refrigerator.

Tibetan Campa with Fresh Roasted Kamut Flour

Recipe by Lisa Turner Cuisine: Tibetan Published on June 4, 2010 Simple savory no-bake Tibetan black tea and flour balls — great for serving with vegetable dishes or with a salsa or chutney Print this recipe Flour: 1 cup of kamut or wheat berries Other ingredients: fresh brewed black tea 1/4 teaspoon sea salt, or to taste ghee or oil as needed Instructions: Rinse the kamut or wheat berries and soak in water for 8 hours or overnight. Drain and rinse, then let dry in a strainer, tossing occasionally. When the kamut or wheat berries are dry, roast in a dry unoiled pan over medium heat for 5 minutes or until the berries darken a few shades, stirring occasionally. Be sure not to overcook. Let the berries cool to room temperature and then grind to your desired consistency in a coffee grinder. Combine the flour with a teaspoon or so of black tea, salt and ghee or oil. You will want a firm dough, so gradually add the tea and oil. Roll into 1-inch balls and serve with your favorite vegetable dish or or with a spicy salsa or chutney, or refrigerate before serving. Makes about 1 dozen balls

On the top of the reading stack: Short stories by Dostoyevsky

Audio Accompaniment: The ceiling fan in my office

Fiery Deviled Eggs

One of the tastiest meals my Mom used to make was her famous potato salad that was always accompanied by deviled eggs. I like to spice things up, so I recently made a not so traditional, mayonnaise-free, fiery version to go along with a Mexican Potato Salad for a satisfying summer meal. With the addition of habenaro powder, these eggs are quite spicy, but the egg whites help to balance the heat, and the heat is further tempered if you serve them with potatoes.

If you don't have a piping bag, then a good alternative is to simply cut off a corner of a small ziploc bag. Load the bag with your mixture and squeeze into the egg whites. Thanks to my Dad for this tip. As I have noted in a previous post, you miss out on the fancy nibs that come with traditional piping bags, but you also avoid all the clean up and fuss.

Fiery Deviled Eggs

Recipe by Lisa Turner Published on June 1, 2010 Spicy, rich and creamy deviled eggs Print this recipe Ingredients: 6 large eggs 1 teaspoon Dijon mustard 1/4 teaspoon habanero powder or crushed chilies dash of cayenne 1/3 cup goat cheese 1/3 - 1/2 cup sour cream sea salt and fresh cracked black pepper to taste parsley for garnish Instructions: Begin by preparing the eggs. Place the eggs in a large pot and cover with cold water. Bring to a boil, cook for a few minutes, remove from the heat and let sit, covered, for 15 minutes. Transfer the eggs to a bowl of ice water. Meanwhile, combine the mustard, habanero powder and cayenne in a medium bowl. Peel the eggs, and cut in half crosswise. Carefully remove the yolks. Press the yolks and the goat cheese through a sieve into the bowl with the mustard. Stir in the sour cream for a creamy mixture. Season with salt and pepper. Spoon or pipe the mixture into the hollow egg whites. Garnish with parsley and serve. Makes 12 deviled eggs

Other egg recipes from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Cheddar and Mushroom Shirred Eggs
Asparagus and Feta Cheese Scramble
Fried Egg Sambal
Shakshouka

On the top of the reading stack: Six Tales of the Jazz Age and Other Stories by F. Scott Fitzgerald

Audio Accompaniment: After the Long Night/Playing the Game by Loren Auerbach and Bert Jansch

No Croutons Required - The Winner for May

The challenge for May was to come up with a vegetarian friendly Mexican inspired soup or salad. As usual, we received some wonderful entries, and I would be delighted to try all of the dishes. We do need to crown a winner though, and congratulations to Janet of Taste Space who made this popular Mexican Salad with Creamy Avocado Dressing. I will certainly be trying this soon. Such a beautiful summer salad!

Jacqueline will be hosting the next edition of No Croutons Required. The challenge this month is to make a soup or salad featuring zucchini, otherwise known as courgette. Jacqueline is also featuring a giveway to celebrate National Vegetarian Week. Be sure to leave a comment on her post for a chance to win.

MANGO GRAVY | MAMBAZHA KUZHAMBU - MANGO RECIPES

I learnt this from my MIL and  prepared this for the first time..I loved it a lot.. Its nothing but the usual vatral kuzhambu with ripe mango in it.. .U can try this with ur own sambar powder also or with red chilly powder & Dania seeds powder in 1:2 ratio ..

Ingredients 

• Ripe mango – 1 no ( cut into 3 slices but mango should be whole.Hope u can understand from the above picture )
• Tamarind – Big gooseberry size
• Sambar powder –1.5 -2 tbsp
• Salt & water – As needed.

To temper :

• Mustard seeds – 1 / 2 tsp
• Methi seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Jeera – 1 tsp
• Toor dal – 1 tsp
• Small onion – 5 nos (finely chopped )
• Garlic flakes – 4 nos (finely chopped)
• Whole Garlic flakes – 10 nos
• Curry leaves – a few (chopped )
• Cooking oil – 1   tbsp

Method 

• Heat a kadai with oil and temper the items given above in the same order except whole garlic flakes.Keep it in low flame.
• Add the whole garlic flakes and saute till it changes golden brown.Nice aroma wafts around.
• Now add the tamarind extract , sambar powder , turmeric powder  , salt & required water.
• Let it boil for sometime..Then add the sliced whole mango and allow it to cook in the tamarind extract.
• Make sure there is enough water for the mango to cook.Cover with a lid.
• After sometime check whether the mango is done by pressing the outer skin.
• Switch off the flame .Pour a tbsp of sesame oil and few curry leaves on the gravy and dont mix it.This gives a special flavor to the vatral kuzhambu.
• Remove and serve hot with white rice and sesame oil.

Off and On the Trail Bannock

Bannock is a simple griddle-cooked or pan-fried quick bread that can be made with as little as flour, salt and water fried in fat. As such, it was a popular food among trappers and natives on the move in early Canada. Nowadays it's usually leavened with baking powder, giving it the texture of a dense scone and with the same floury taste. Dotted with raisins and cranberries and seasoned with a little ground cinnamon, bannock is an easy treat to make at home or out on the trail.

Off and On the Trail Bannock

Recipe by Lisa Turner Published on May 28, 2010 Simple pan-fried bannock with raisins and cranberries Print this recipe Ingredients: 3 cups unbleached white or spelt flour 1 teaspoon sea salt 1/2 teaspoon ground cinnamon 2 tablespoons baking powder 1/3 cup dried cranberries 1/3 cup raisins 1/4 cup (1/2 stick) melted butter 1 1/2 cups water 1 tablespoon olive oil or butter Instructions: In a large bowl, combine the flour, salt, cinnamon and baking powder, cranberries and raisins. Pour the melted butter and water into the dry ingredients. Combine with a fork or pastry cutter. Knead gently with floured hands. Heat the olive oil or butter in a frying pan over medium heat. When hot, tear off chunks of the dough and gently press into the pan with a spatula. Cook for 10 to 20 minutes a side or until browned. Serve hot or warm with butter or jam Makes 10 to 12 servings

More recipes from Lisa's Kitchen that you might enjoy:
Raisin Cranberry Biscuits
Whole Wheat Olive Oil Biscuits
Cheddar Dijon Biscuits

Audio Accompaniment: Vantage Isle Sessions by Deepchord