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MATAR PANEER – Veg. High Protein Fresh Cheese and Peas!

A few days ago, I was lucky to have the chance to make this special dish for a very special person and my husband loves paneer dishes too! Paneer is a popular North Indian delicacy enjoyed in several meals especially during special occasions or treats. It is a dairy product and hence very high in protein. In India, we call it Cottage Cheese but in USA it is termed as Fresh Cheese (I am unsure of the other names for it).

Being the person that I am – I totally dislike being a ‘follower’. I have to add my own creativity or you can say a streak of ‘experiment’ or ‘rebel’ into my work. Hence, I am not the recipe book follower. This makes me want to make my own dishes, the way I want and add ingredients or procedures that others may refuse or normally not follow.

I can assure you that you will love this dish. It will leave you and your guests with a clean plate as long as you know how to ‘waist’ the salt and pepper ;)

1. Defrost Paneer

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2. Put green peas to boil

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3. Saute fresh chopped Onions in oil or butter

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4. Prepare the spices – hand grind them fresh: black pepper, bay leaf, garlic (quantity as per taste), cinnamon stick, cloves.

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5. Sift the ground spices

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6. Chop cilantro and add it to the onions. Reduce heat to medium or low.

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7. Ground dry almonds and cashews into a semi-coarse or fine powder. Salted nuts are preferred.

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8. Add the ground powder to the onions. Add home-made or bought tomato paste. Add the ground spices. Add water to make a semi-thick paste. Add red chili powder if needed. Strain boiled green peas and add to this mixture. Simmer on medium for few minutes to allow for the flavors to mix well.

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9. Prepare the Paneer: Open the defrosted pack; cut into cubes of desired size for eating. Add oil or butter to a wide skillet and add cubes to saute. Sprinkle salt and black pepper or cinnamon powder on the paneer for absorption of flavor. May take anywhere from 7 – 15 mins. (on medium to low flame) – depends on the type of stove and skillet. Lightly toss and move frequently with a soft spatula. The water or foam will eventually evaporate. Alternatively, you can make your paneer at home by boiling milk and tearing it with tartness from fresh lemon juice or vinegar. There are many online recipes for the same.

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10. Remove the paneer when: it is light brown on either or both sides, slightly crispy and most water has evaporated. Then add paneer to the gravy. Sprinkle cilantro on top if you wish for more color and flavor.

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11. Serve hot with Indian Tortillas (Roti) or plain rice. I use masoori or basmati rice.

I have re-published this article at: http://www.mycity4kids.com/parenting/parenting-booth/article/matar-paneer-veg-high-protein-fresh-cheese-and-peas

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VEGETABLE KHICDI – West Indian High Protein Vegan Dish

Khicdi is a mix of rice and legumes. I add as many veggies I can to make it a wholesome dish. The spices and herbs you see in the dish have great health benefits. The dish by itself is Vegan. Tastes best with Yogurt on the side or mixed into it but I am a Vegan so I do not use Yogurt. I eat it with Soup, a curry, or just by itself.

This is a Gujurati Dish. I am a Gujurati, belonging to a West Indian state called Gujurat. Rice and Daal (Legumes, lentils, pulses) are our staple food and part of almost every or every other meal.

k start

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k3

k4 Add Salt as needed

4-5 whistles in the pressure cooker.

k last

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This High Protein Dish is ready to eat. Tastes best with Yogurt or Indian Kadhi.

Alternatively, we can shallow fry the khicdi for an added taste. This procedure lifts the taste to a totally new level.

Oil – 1 Tbsp

Cumin Seeds – 1 tsp.

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while the seeds burst, take the rice and add asafoetida (hing) 2 pinches and turmeric powder 1/2 tsp.

Asafoetida helps digestion and prevents gas or bloating from the legume

Turmeric is an antibiotic and has several health benefits.

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READY!!

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Top with Cilantro to add color, flavor  – I was out of Cilantro!

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VEGAN HIGH PROTEIN CREPE

Crepe is a French word for a thin pancake which can essentially be curled up. Crepes have been an integral part of North and West Indian cooking for several decades. They make for a nutritious and a filling meal, all curled up together.

Being an artistic leader is an essential part of my personality and that shows up pretty well in the kitchen too. Rarely do I read a recipe from start to end and follow it to the T!  I have always preferred to be the one creating a recipe than the one who follows it. Today was something like that. I brought out the ingredients and then asked myself – how to use these to make dinner? ‘Ting’ went my mind – OATMEAL CREPE

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Find the Ingredient Photographs below.

  1. Oatmeal – 3 cups and churn into dry powder
  2. Poha (Beaten Rice) – 2 cups and churn into dry powder
  3. Urad Daal (Split black gram: split and hulled so that only the white part is used) – 2 cups and churn into dry powder
  4. Kale – 4 cups
  5. Spring Onions – One bunch – appx. 5 thin.
  6. Salt to taste
  7. Pepper 3-4 Tbsps.
  8. Cinnamon powder – 1 Tbsp.
  9. Red Chili Powder – 1 tsp.
  10. Water to make a medium thick, flowy batter

HOW TO:

Churn all well in as many batches as needed. The batter looks a bit grainy and that is ok. Add water whenever needed. If the batter is not used immediately, it may soak up water and look thicker when removed for use. Use your discretion in adding water. Spread on warm non-stick skillet. Make crepes as usual!

PROBLEM AREAS?

If it lumps up on the warm skillet, then it surely needs water. If it is so thin or soft that the crepe breaks on the skillet, then you may churn up either of the above dry ingredient into a powder and add it. You may even directly add Bengal gram flour which helps in binding ingredients. Remember at least part of the batter a churn in the blender once you add any dry flour to it. This will help keep the batter smooth and easy to spread.

The batter can be stored in the refrigerator for up to 7 days however, best flavor when consumed within 3 days!

SUCCESS STORY!  :D

My family over-ate today! They said they loved it! It is a great recipe for kids too since they can roll it and eat by themselves by dipping in butter, sauce, or cilantro and tamarind dips. Use it while travelling!!!

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Poha - Beaten Rice

Poha – Beaten Rice

Urad Daal Or Split & Hulled Black Gram

Urad Daal Or
Split & Hulled Black Gram

The batter

The batter

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crepe

 

Also read: INDIAN GINGER TEA (CHAI)
with a Video Tutorial!

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