Tagged: how to cook

Apr 21

Learn How To Make Spinach Paneer

Learn How To Make Spinach Paneer (courtesy of ManjulasKitchen.com)

Hello! I am Manjula. Today, we are going to make Palak Paneer, and I am going to tell you the ingredients in the same manner that I’m going to add it.

Heat the pan on about medium.
2 tablespoons Oil
We are going to use ½ teaspoon of Cumin Seed
½ teaspoon Turmeric
½ teaspoon Red Chili Powder
1 tablespoon Ginger paste
4 – 5 whole Red Chilis
2 tablespoons Flour
Puree from 2 medium-sized Tomatoes
Salt to taste
I’m using a 10-ounce package of Frozen Spinach, that I have already thawed in my bowl here
And I’m going to use store-bought Paneer, about 1/3 pound.

I have already cubed these to fry. My heat is already on, and the oil should be ready. Here, I have half a tomato sliced, for garnish. So, we are just going to fry this quick. Fry this very light, a light, pink color. So now it’s getting pink and it is ready. So, let’s lower the heat. This palak paneer is a very popular dish, in India. Any Indian restaurant you will visit, they will have this dish. So, we’re going to put this on one side and start the making of our palak.

So, this pan is already getting hot, and we’re going to put 2 spoons of oil in. Wait a few seconds so this can get hot. Like I said, hing is optional, but we’re just going to use a pinch of hing. My oil is not ready yet, so I’m going to make it hotter. This is better if oil is hot and then you can put the spices to start cooking. That leaves the nice flavor. Now, we’re going to put about ½ teaspoon of cumin seed, about ½ teaspoon of turmeric and ½ teaspoon of chili powder. Now, we will put the ginger paste in there. Add the red chilis. And, now we will add the tomato puree, and let it cook. It will become a little more than half.

Now, the tomato looks ready, so we can put in the skillet which we have already hot, add that and mix it well. We are going to put little bit flour. This way, adding the flour, it keeps, it keeps it smooth. Otherwise, what happens sometimes, the spinach water will be one side and everything else will be on the other side. So, we’ll just paste a paste out of it and mix it well. This will be heavy cream. And the salt. With the spinach, you have to make sure you don’t put too much salt, because it has natural salts in there. So, now we are going to let it cook for about 6 or 7 minutes.

OK, let’s have a look at this. It’s been cooking for about 7 minutes and looks ready. Now, we are going to add the paneer we already fried before, and mix it. Now, we have to just let it cook for a couple of minutes. Just cover for about 3 to 4 minutes, and it should be ready.

OK, let’s come back and look at this again. OK, it looks ready, so let’s stir it, and it’s ready to serve! So, this is enough for about 4 to 6 people. It depends what else you have to go with it. And we are going to garnish this with tomatoes so it looks very nice. Just something I do. And, we are going to come back and do the other recipe next time. I hope you enjoyed this recipe and try it, and if you have any comments, please email me at JainKitchen@yahoo.com.


Mar 03

Knife Skills 101 – Julienne Vegetables

Learn How To Julienne Vegetables / Knife Skills 101 (courtesy of HolidayKitchen.tv)

How To Julienne Vegetables

Julienne is the French term for vegetables cut in long, thin strips, like a matchstick. Mastering the method of julienne-ing vegetables will not only improve your presentation; it will also ensure more even, consistent cooking.

To julienne a carrot, trim the top. Cut the carrot into 2-inch lengths. Trim the rounded sides of each piece, so that a rectangle is created. Cut each rectangle lengthwise, into 1/8-inch slices. Stack several of the slices together and cut lengthwise again, creating thin batons called “julienne”. Continue with the remaining carrot pieces. This cut also works well to make potato or zucchini sticks. To mince, stack the julienne sticks together and cut across.

To julienne a pepper, with your knife, remove the stem and then the bottom section. Reserve for another use. Slice the pepper lengthwise, flatten, and remove the ribs with the tip of your knife. Cut the pepper into thin, julienne strips.

Chiffonade is a similar technique, in which herbs or leafy green vegetables, like spinach or basil – are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing very thin strips. Start with large, unbruised basil leaves. Wash and dry them thoroughly, and then stack them together like sheets of paper. Gently, roll up one stack into a kind of loose, cigar-shape. Slice across the roll to make very thin julienne, or chiffonade.


 Phillip Gaines Jersey