Guest guest Posted November 24, 2004 Report Share Posted November 24, 2004 ...... well, ONE of my favourite recipes. I've been making this a LOT lately, it is so very yummy ). If, like me, you like it a bit hotter, just increase the amount of chilli powder (Is this a US based list? I think the US spelling is just " chili " , is that right? Just want you to know I'm not illiterate LOL, just using Oz spelling). I also like to use just a little bit extra cheese because that's my favourite (favorite) part The other thing I like to do is remove the pot from the stove before the cheese melts - I find the dish much tastier if the cheese is still cubed, but warm through. That's how I've always had it when it's been served to me at Indian restaurants, and that's how I prefer it. Also, peeling tomatoes can be a bothersome chore, so I just use chopped tomatoes from a can and it comes out just fine. If using the canned tomato option, this recipe is really very quick and easy to make. MATTAR PANNIR 25g (1 oz) ghee 1 inch piece of fresh ginger, peeled and finely chopped 1 garlic clove, peeled and finely chopped 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/3 teaspoon cardamom seeds, crushed 1/3 teaspoon hot chilli powder 50ml (2 fl oz) water 350g (12 oz) frozen peas 225g (8 oz) feta cheese, cubed 2 tomatoes, peeled and chopped 1. Melt the fat in a large saucepan, then add the ginger and garlic and fry gently for 3 minutes, stirring constantly. 2. Add the coriander, turmeric, cardamom and chilli powder, then gently fry for another minute, stirring constantly. If the mixture begins to stick, add one tablespoon of the water. 3. Stir in the peas and the remaining water, then simmer for 5 minutes over a low heat, stirring once or twice. 4. Add the cheese and tomatoes and cook gently until the hceese has melted. 5. Spoon into a warmed vegetable dish and serve with steamed rice, pappadams, and perhaps some chutney and raita. Sit down, eat, and enjoy ) Regards Louise South Australia DogsBody Hydrobath aussie_bullbreeds/ www.edba.org.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2004 Report Share Posted November 24, 2004 Louise - Traditionally this dish is made with an Indian cheese called paneer, not Greek feta. I have a recipe at home I've used many times to make it - it's quite easy:) I'm sure Mounika also has the formula:) Paneer is closer to a farmer's cheese = soft, white, and not at all salty like feta. It is also usually sold in Indian stores, usually in the freezer cases. Debra Debra Lee Thompson Analyst - Mortgage I First Horizon Home Loans Corporation debrathompson <debrathompson 214.492.7402 Louise [lmfoster] Wednesday, November 24, 2004 4:40 AM My favourite recipe ..... well, ONE of my favourite recipes. I've been making this a LOT lately, it is so very yummy ). If, like me, you like it a bit hotter, just increase the amount of chilli powder (Is this a US based list? I think the US spelling is just " chili " , is that right? Just want you to know I'm not illiterate LOL, just using Oz spelling). I also like to use just a little bit extra cheese because that's my favourite (favorite) part The other thing I like to do is remove the pot from the stove before the cheese melts - I find the dish much tastier if the cheese is still cubed, but warm through. That's how I've always had it when it's been served to me at Indian restaurants, and that's how I prefer it. Also, peeling tomatoes can be a bothersome chore, so I just use chopped tomatoes from a can and it comes out just fine. If using the canned tomato option, this recipe is really very quick and easy to make. MATTAR PANNIR 25g (1 oz) ghee 1 inch piece of fresh ginger, peeled and finely chopped 1 garlic clove, peeled and finely chopped 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/3 teaspoon cardamom seeds, crushed 1/3 teaspoon hot chilli powder 50ml (2 fl oz) water 350g (12 oz) frozen peas 225g (8 oz) feta cheese, cubed 2 tomatoes, peeled and chopped 1. Melt the fat in a large saucepan, then add the ginger and garlic and fry gently for 3 minutes, stirring constantly. 2. Add the coriander, turmeric, cardamom and chilli powder, then gently fry for another minute, stirring constantly. If the mixture begins to stick, add one tablespoon of the water. 3. Stir in the peas and the remaining water, then simmer for 5 minutes over a low heat, stirring once or twice. 4. Add the cheese and tomatoes and cook gently until the hceese has melted. 5. Spoon into a warmed vegetable dish and serve with steamed rice, pappadams, and perhaps some chutney and raita. Sit down, eat, and enjoy ) Regards Louise South Australia DogsBody Hydrobath aussie_bullbreeds/ www.edba.org.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2004 Report Share Posted November 24, 2004 , " Thompson, Debra lee " <Debrathompson@f...> wrote: > Louise - > > Traditionally this dish is made with an Indian cheese called paneer, not > Greek feta. Hi Debra Thanks for that, I knew that feta was not what they use in the restaurants. When I first saw the recipe, I thought the use of Feta was just bizarre. But I decided to give it a try and it actually comes out very tasty - not salty and overpowering the way uncooked feta can be to some people - so I've continued to use it. Perhaps the author of the book listed feta as it is easier to source. It is a 20 year old book, of British publication (I'd have thought with Britain's Indian population ingredients wouldn't have been to hard to source though). However, I would certainly like to try it with paneer one day, too. I just have to get my lazy butt down to the Indian grocer - there's one not too far from me. Actually, there's a couple. Regards Louise South Australia DogsBody Hydrobath aussie_bullbreeds/ www.edba.org.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 25, 2004 Report Share Posted November 25, 2004 Cool:) If you like, I can also post the recipe for homemade paneer:) Debra , " Louise " <lmfoster@i...> wrote: > > , " Thompson, Debra lee " > <Debrathompson@f...> wrote: > > Louise - > > > > Traditionally this dish is made with an Indian cheese called > paneer, not > > Greek feta. > > Hi Debra > > Thanks for that, I knew that feta was not what they use in the > restaurants. > > When I first saw the recipe, I thought the use of Feta was just > bizarre. But I decided to give it a try and it actually comes out > very tasty - not salty and overpowering the way uncooked feta can be > to some people - so I've continued to use it. > > Perhaps the author of the book listed feta as it is easier to > source. It is a 20 year old book, of British publication (I'd have > thought with Britain's Indian population ingredients wouldn't have > been to hard to source though). > > However, I would certainly like to try it with paneer one day, too. > I just have to get my lazy butt down to the Indian grocer - there's > one not too far from me. Actually, there's a couple. > > Regards > Louise > South Australia > DogsBody Hydrobath > aussie_bullbreeds/ > www.edba.org.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 25, 2004 Report Share Posted November 25, 2004 , " Debra Lee Thompson " <Debrathompson@f...> wrote: > > Cool:) If you like, I can also post the recipe for homemade paneer:) > Great! Please do. Thanks. regards Louise South Australia DogsBody Hydrobath aussie_bullbreeds/ www.edba.org.au Quote Link to comment Share on other sites More sharing options...
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