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Thursday, 1 January 2015



Every moment in life is a new beginning...and the first day of the year we celebrate this beautiful facet of life...the chance,joy,excitement and hope to make ourselves happier with new initiatives. 
Those new beginnings don't always have to be more of something required...rather they should make us truly happy,give us the strength to remain peaceful and re-energized. So,this new year start celebrating the joy of being YOU...and let this joy pervade every moment...HAPPY NEW YEAR!!!J

Paneer Akuri:Scrambled Cheese With Onion,Ginger & Chilies




Who would say no to sunny scrambled Paneer and toasts for breakfast?The warmth from ginger and chilies,buttery-rich onions,a good handful of browned cashews are all in to warm up breakfast time.We love the combination of onion,ginger and parsley in this scramble is often made with a sprinkle of chopped,fresh parsley or cilantro at home. Lacto-vegetarians as we are,this delicious egg free scramble is something which always gets eaten well.For making it vegan,try using tofu,soy milk and oil/vegan butter instead.Have a taste of this easy,quick and delicious treat and you will just have another reason to never skip breakfast again.J

Serves : 2-3

Ingredients Required : 

200 grams Paneer(Indian cottage cheese;at room temperature) crumbled well

2 medium onions peeled,cleaned and sliced

1 teaspoon freshly grated ginger(peeled)

2 green chilies cleaned,stalks removed and chopped (varies as per taste)

6-8 raw cashew nuts(kaju) halved

2-3 teaspoons milk

1 + 1/2 tablespoons butter

1/4 teaspoon turmeric powder (pisi haldi)

1/2 teaspoon roasted cumin powder (pisa bhuna jeera;click here for recipe)

1 teaspoon curry powder (subzi masala)

1/2 teaspoon black pepper powder (pisi kali mirch)

Salt to taste

A few spoons of chopped fresh parsley or cilantro/coriander leaves (optional)

Process :

                                           important ingredients

Heat butter in a pan.Add halved cashew nuts,stir and fry for a minute or till they turn a light brown.Turn heat to medium.

                                           melting butter
                                           added cashew halves
                                           stirred till they turn a light brown

Then add sliced onions and stir to coat with butter.Cook over medium heat for a few minutes or till they soften.

                                           added sliced onions
                                           stirred and cooked

Next add grated ginger...stir to mix and cook for another 2-3 minutes or till raw smell disappears and onions turn a light brown.

                                        added grated ginger when onions soften
                                    stirred and cooked till onions turn a light brown

Next, add chopped green chilies,turmeric powder...stir well to mix and cook for a minute.

                                           added chopped green chilies
                                           added turmeric powder
                                           stirred and cooked

Add crumbled paneer,roasted cumin powder,curry powder..stir to mix contents well...add 2 teaspoons of milk to pan and cook a minute longer or till excess moisture evaporates.Stir occasionally while it cooks.

                                           added crumbled paneer
                                           added spice powders and liquid
                                           stirred occasionally and cooked

Finally add pepper powder and season with salt.Stir to mix well and serve immediately.If using chopped parsley or cilantro...add to prepared scramble,stir once and serve.

                                           seasoned with salt and pepper
                                           ready to serve



A From The Blogger’s Keyboard

ü Crumble paneer well for scrambling it.Use paneer at room temperature.

ü Fry cashew halves in butter till they turn a light brown.Do not over cook them…as they brown and cook further till the scramble gets made.Over cooking will burn them by the end of this dish.

ü Cook over medium heat,stir occasionally and let onions brown gradually for that lovely,light caramel flavor in this dish…high heat tends to burn them and also makes paneer stick to the bottom of pan.

ü Mix contents well after adding ingredients to pan.

ü Milk is used for cooking the scramble well and proper blending of flavors without over cooking/drying out crumbled paneer.

ü A sprinkle of parsley/cilantro at the end adds loads of flavor to this yummy dish.

Happy Cooking & Have A Wonderful New Year!!! J

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