Coriander Paneer and Jeera Rice

Thank you dearest Sam @ Tea and Sesame for making my coriander paneer alongside SJ’s @ Cooking With SJ jeera rice dish. I’m really honoured xxx

tea and sesame

Coriander Paneer and Jeera Rice Coriander Paneer and Jeera Rice

This isn’t the first time I’ve made Dimple’s recipe for Coriander Paneer Curry but this time I’m trying it out with a SJ’s Jeera Rice.

Coriander Paneer Coriander Paneer

The base sauce for this curry is so simple! All ingredients are blitzed in the blender and cooked through then the paneer then left to simmer and soak up the lovely spices. I added a little yoghurt as I was a little heavy handed with the chilli!

Cumin Rice Cumin Rice

I  made this rice using the ‘absorption method’ as this is the way I learnt to cook rice. It results in the rice being a little more sticky but that’s the way I like it. The mild fragrance from the spices gives the rice a gorgeous flavour, enough to make you want to eat the rice just on it’s own! It’s my first time cooking rice in this…

View original post 118 more words

A Potato & Aubergine One Pot Biryani

image

A one pot wonder! Quick easy and not a lot to prepare. The saucepan and ingredients work their magic in this soothing and wholesome Indian vegetable rice dish. It simply can be served with some yoghurt or salad. Excellent for a lunch or an early dinner

A great recipe, so good for busy parents with younger children. Dice, combine, cook and keep warm. My two loved the spices and this way they get their vegetables too!

INGREDIENTS

1 medium potato diced 1 cm cubes
1 medium aubergine diced 1cm cubes
1 medium onion diced
1 tbsp sunflower oil
⅓ tsp mustard seeds
⅓ tsp cumin seeds
½ cinnamon stick
3 cloves
Pinch of asafoetida
½ vegetable stock cube
2 tsp coriander & cumin powder
⅓ tsp turmeric powder
¼ tsp chilli powder
1 heaped tsp biryani powder
1 tsp garam masala
Boiling water
100g tomato passata
1½ cup basmati rice washed

METHOD

• Heat the oil in a large metal saucepan. Add in the mustard and cumin seeds, cinnamon, cloves and asafoetida, once the seeds start to sizzle. Gently place in the aubergine, potato and onion

image

• Season with salt and all the spices, crumble in the vegetable stock cube, mix and cook for 5 minutes on a low heat

image

• Throw in the washed rice into the saucepan and pour in enough boiled water to cover the vegetables and rice

image

• Bring to a boil and then cover and simmer for 5 minutes, stir in the passata and cook for a further 10 minutes on a low simmer

You may need to add a little more boiling water to cook the rice through

• I put the metal saucepan in the oven to keep warm and to add a depth of flavour. If you wish to do this then heat your oven to 170-180°c and leave for 15-20 minutes with the lid on

image

• Making sure at all times that the rice doesn’t dry up completely

Serve with some fresh natural yoghurt

image

A North Indian Dish with a South Indian Twist

image

A classic North Indian recipe with a very South Indian flavour! I’ve made this moong dal khichdi many a time but this was the first time where I merged the North with the South and the whole of India came together! I throughly enjoyed this rice and lentil dish with a large spoon of refreshing natural yoghurt which also cools down the spicy taste of sambhar!

Two regions of India, so different yet so beautiful especially when combined x

INGREDIENTS

1 cup split moong dal
1 cup basmati rice
4-5 cups of water
1½ tsp salt or to taste
¼ tsp turmeric powder
100g tomato passata
1 tbsp sunflower oil
2 cloves
¼ tsp mustard seeds
1 onion diced finely
2 garlic cloves crushed
½ tsp freshly grated ginger
½ tsp red chilli powder
½ tsp paprika
2 tsp coriander & cumin powder
1½ tsp sambhar powder
Fresh lemon to taste

METHOD

To make the khichdi base ~

• Combine and rinse the moong dal and rice a few times in a large bowl. In a large saucepan add this mung rice mix with the water, salt and turmeric. Bring to a boil and then gently simmer for 10 minutes

• Stir occasionally and check if all the water is absorbed you may need to add a little. Cook for a further 10 minutes until rice and dal are soft. Turn off the heat and set aside

To make the tomato sambhar base ~

• Heat the oil with the mustard seeds and cloves in a small saucepan. Once the seeds start to pop stir in the onion, ginger and garlic, cook until translucent

image

image

• Pour in the passata, add in all the spices and seasoning. Combine well and add the sambhar powder at the end. Simmer on a low heat for 10 minutes

image

image

• Mix the khichdi and tomato sambhar base together and heat through. Squeeze a little lemon and garnish with dried or fresh coriander

image

image