Monday, 29 January 2018

PANEER MAKKHANWALA (PANEER MAKHNI)

Paneer Makkhanwala or Paneer Makhni is a well known classic vegetarian curry of North India. In this irresistible and delicious curry, soft paneer (Indian Cottage Cheese) pieces are simmered in an exquisite, rich and silky sauce made with butter, tomato, and aromatic spices and served as a main vegetarian dish with hot and soft buttery naan or roti.

Paneer Makkhanwala also known as Paneer makhni, it is a classic and flavourful curry recipe which is served as a main vegetarian dish with Naan or Roti. It is prepared with Indian Cottage cheese and rich and buttery tomato sauce.

Mainly, Punjabi or North Indian dishes are heavily influenced by rich and buttery flavours, and this due to farming and agriculture lifestyle. We seem to love almost every Punjabi vegetarian dishes, be it a Daal Makhni or Chole Bhathure, Veg Paneer Makkhanwala or Shahi Paneer, these dishes bring everyone at the dinner table without even calling them :)

Paneer Makkhanwala also known as Paneer makhni, it is a classic and flavourful curry recipe which is served as a main vegetarian dish with Naan or Roti. It is prepared with Indian Cottage cheese and rich and buttery tomato sauce.

More Paneer Recipes - Badami Methi Mango Paneer | Paneer & Vegetable Makhni Dum Biryani | Shahi Mango paneer Kheer


Paneer Makkhanwala also known as Paneer makhni, it is a classic and flavourful curry recipe which is served as a main vegetarian dish with Naan or Roti. It is prepared with Indian Cottage cheese and rich and buttery tomato sauce.

Over the weekend, there was a happy and joyous occasion for us, our daughter came home and  celebrated her birthday with us, and most of the time especially on her birthday I end up making this classic and delightful Paneer Makkhanwala as she prefers paneer curries which is also just the ticket for a party or get together. Obviously, I never forget to make extra as some goes back with her too:)

Paneer Makkhanwala also known as Paneer makhni, it is a classic and flavourful curry recipe which is served as a main vegetarian dish with Naan or Roti. It is prepared with Indian Cottage cheese and rich and buttery tomato sauce.

Paneer curries are a crowd pleaser! I love to cook paneer curries, as this dishes are effortless and easy to prepare if you have to make for many, as there is not much peeling or chopping required and most of the Paneer curries are prepared with similar ingredients such as tomatoes, butter, cream, herbs, and spices. You must have seen on the restaurant menu card or heard the name as Butter Paneer, Paneer makhni or Paneer Butter Masala, the chance is that these are prepared in the same sauce.

Paneer Makkhanwala also known as Paneer makhni, it is a classic and flavourful curry recipe which is served as a main vegetarian dish with Naan or Roti. It is prepared with Indian Cottage cheese and rich and buttery tomato sauce.


So let's see how did I make Paneer Makkhanwala?

Notes:-
Instead of butter ghee or double cream can be added to this dish.
This recipe can be prepared without onion and garlic.


Paneer Makkhanwala, Paneer Makhni
Mains
Indian
Yield: 6-8 SERVINGS
Author:

PANEER MAKKHANWALA

PANEER MAKKHANWALA

This north Indian classic dish is rich and flavourful, prepared with Indian Cottage Cheese and aromatic and buttery tomato sauce. Often served as a main vegetarian dish.
prep time: 10 Mcook time: 40 Mtotal time: 50 M

ingredients:

  • 500g Paneer 
  • 500ml Chopped Tomatoes OR Passata 
  • 1 Tbsp. Whole Spices -Cinnamon, green cardamom and cloves
  • 1 large Onion Peeled and chopped
  • 1" Ginger Peeled and Chopped
  • 5-6 Garlic Cloves
  • 3-4 Green Chillies
  • 3 Tbsp. Oil
  • 3 Tbsp. Butter
  • 1 Tsp. Cumin Seeds
  • 1 Tbsp. Red Chilli Powder
  • 1 Tsp. Red Kashmiri Chilli Powder
  • 1 Tsp. Turmeric Powder
  • 1 Tbsp. Ground Cumin and Coriander
  • Pinch Garam Masala
  • 1 Tbsp. Dried Fenugreek Leaves
  • 1 Tbsp. Sugar or Honey
  • Salt to taste

instructions:

How to cook PANEER MAKKHANWALA

  1. Cut Paneer into the desired shape. ( I cut into triangles)Place tomato, onion, garlic, ginger, chillies, whole spices, a pinch of salt and little oil in a pan and add 2 cup water.
  2. Bring it to boil and simmer for 10-12 minutes.
  3. Once you see that tomato and onions are cooked, turn off the heat.
  4. Place the tomato mixture in a blender and blend until smooth. 
  5. You can use a hand blender too.
  6. Now strain it through the sieve for a very fine smooth sauce.
  7. Heat oil in a pan, add cumin seeds, once they splutter add tomato sauce.
  8. And add all the dry masala powder and dry fenugreek leaves. 
  9. If the sauce is too thick add 1/4 cup water.
  10. Let the sauce simmer for a while then add salt and sugar. 
  11. Cook further for 5 minutes. Now add butter.
  12. Now add paneer pieces and let them simmer on a gentle heat for five minutes.
  13. Once the sauce gets right consistency turn off the heat.
  14. Serve hot and garnish it with the fresh coriander leaves and onion rings.
  15. Serve with Naan or Roti.
  16. Enjoy!

NOTES:

Instead of butter ghee or double cream can be added to this dish.
This recipe can be prepared without onion and garlic.
Calories
1971.26
Fat (grams)
99.57
Sat. Fat (grams)
51.79
Carbs (grams)
257.41
Fiber (grams)
12.04
Net carbs
245.37
Sugar (grams)
161.11
Protein (grams)
20.03
Sodium (milligrams)
1495.08
Cholesterol (grams)
87.83
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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Wednesday, 24 January 2018

Caramel Fada Lapsi

It's Caramel Fada Lapsi, may lead you to pure enjoyment! A dessert prepared with broken wheat or cracked wheat, ghee, and caramel which all makes this dessert utterly delicious, so easy to prepare and get on the table in no time flat, do I need to say more!

Caramel Fada Lapsi, A dessert prepared with broken wheat or cracked wheat, ghee, and caramel which is utterly delicious.

Monday, 15 January 2018

Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette

This Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette, is a healthy, flavourful and satisfying dish which can be served at lunch or light dinner and ridiculously easy to prepare.



Season of winter is in full swing, so is the season of soups, at least in my kitchen :) Already We have gulped down so many soup bowls, and there are many soup recipes waiting to be executed in my kitchen.  Freezing and Cold temperatures with Hot and Cozy soup go hand in hand, warming, and hearty soups to get you through the cold spell.

Remember I told you in this Roasted Cauliflower, Parsnip and Walnut Soup post about how I went a bit crazy and bought a half trolly full of vegetables, just because they were 29p per bag, so I went on soup cooking spree and prepared huge batches of soups which overtook my fridge and freezer.

More Carrot Recipes:- Roasted Carrot and Coriander Hummus | Carrot, Tomato and Cardamom Chutney | Lasniya Methi Gajar ( Sauteed carrots with garlic and fenugreek seeds)


One of the soups I prepared was this Roasted Carrot, Chickpea soup with Coriander and Lime Vinaigrette which is the result of a few leftover bags of carrots I had in my fridge. We just threw whatever we found in the fridge and pantry as we were going on holiday and wanted to use all our perishable ingredients. Instead of adding more vegetables I added Chickpeas so this soup would be packed with protein too.

This soup turned out so delicious, that after coming back from our holiday we already finished the frozen ones, and I had a go at making second time as per demands of the family and also I wanted to post this recipe on my blog.

More Chickpea Recipe:- Sun dried tomato, chickpea Cakes with Cashew and Oats | Gujarati Black Chickpea Curry | Thai Sweet Potato, Chickpea and Mushroom Curry


So this soup of mine is Frugal, amazingly flavourful, spicy and delicious, and a bonus point is that it's vegan and so healthy.

In this soup, fresh and juicy carrots and chickpeas give such a thick, creamy and luscious texture, neither runny or lumpy, just right so it slips down your throat. A strong and warm flavour of harissa paste is so inviting in this cold weather. Zippy and fresh tasting coriander and lime vinaigrette brightens up the soup and makes this it all more enjoyable.



Notes:-
For a low carb diet, serve soup without any bread.



Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette


Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette
Yield: 4-6 servings
Author:
prep time: 10 Mcook time: 50 Mtotal time: 60 M
This darn soup is vegan, healthy and flavourful.

ingredients:

Soup
  • 500g Carrots Peeled and cubed
  • 200g Boiled chickpeas water drained
  • 1 Big white onion chopped
  • 5-6 Garlic cloves
  • 700ml Vegetable stock
  • 3 tbsp. Olive oil
  • 1 Tbsp. Harissa or Chilli Paste
  • Salt and Pepper
  • Dry red chilli flakes
Coriander and Lime Vinaigrette
  • 4 Tbsp. Coriander leaves
  • 2-3 Tbsp. Lime Juice
  • 4-5 Tbsp. Olive oil
  • Salt and Pepper

instructions:

How to cook Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette

  1. Preheat the oven to gas mark 5-6.
  2. Place chopped carrots on a baking tray, drizzle olive oil and sprinkle some salt and pepper.
  3. Roast it in the oven for 15-20 minutes.
  4. Now add drained chickpeas, onion, and garlic.
  5. Mix well and once again roast it for another 15 minutes.
  6. Now add harissa paste and mix everything together and let the vegetable and chickpea roast for another 5 minutes.
  7. Remove the tray from the oven and transfer everything into a big saucepan. ( leave some chickpeas for garnishing the soup)
  8. Add vegetable stock and blend the soup with the hand blender until smooth.
  9. Heat the soup on the stove for a couple of minutes, check the seasoning.
  10. In a blender place coriander, lime juice, olive oil, salt, and pepper. 
  11. Grind till everything mixes well.
  12. Serve hot soup in a serving bowl, garnish the soup with the remaining chickpeas, vinaigrette, fresh coriander and chilli flakes.
  13. Enjoy with crusty bread or even without, it tastes great too.

NOTES:

This soup freeze very well.
Calories
673.34
Fat (grams)
44.95
Sat. Fat (grams)
9.22
Carbs (grams)
45.88
Fiber (grams)
9.69
Net carbs
36.19
Sugar (grams)
11.62
Protein (grams)
24.68
Sodium (milligrams)
1764.72
Cholesterol (grams)
50.40
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
Roasted Carrot, Chickpea Soup with Coriander and Lime Vinaigrette, carrot soup
Lunch, Dinner, snack
International

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Linking this post to Brillient Blog Post  and Cook Blog Share

Stoke Place - The King & Lamb - Restaurant Review

With the New Year, we all want to make dietary changes and embrace clean eating. But what do you do when your friends mention having a catch up over dinner? Instead of just ordering a salad, why not try out the new Vegan menu at The King & Lamb at Stoke Place in Buckinghamshire!

Stoke Place-The King and Lamb Restaurant is in Buckingham shire.

Stoke Place Country House is located in Buckinghamshire.  We were thrilled to be invited to sample the brand new The King and Lamb restaurant's vegan menu for veganuary.

The idea behind the vegan menu was to change perceptions of veganism. Instead of "mock duck" for example, why not embrace the wonderful plant-based food and fresh ingredients that the world has to offer?

As we arrived at Stoke Place, there was an immediate calm. We were not far from the city and main roads and yet we were given a complete sense of serenity. The exterior of Stoke Place was beautiful with lovely gardens on the outside. We really were looking forward to seeing the inside!




If we thought the outside was nice, we were in for a real treat when we walked up to the restaurant. It was lavishly decorated with beautiful fabric and antique ornaments. My daughter especially fell in love with the globes. This was definitely not the interior of a standard restaurant.

We were greeted by Mark who is the restaurant manager. He showed us to our table and then explained a bit about the country house and restaurant. It was interesting to find out the history of the house and how it came about. Stoke Place was built by Patrick Lamb in 1690. He was a master cook to several Kings and Queens but it was here in Stoke Place that he cooked for Queen Anne.



We were then talked through the full menu and explained the ingredients gone into each dish. We chose to have all three courses. Each dish sounded divine, it was hard to pick! We learnt that the food is sourced within 10 miles of the hotel.

We were also offered a vegan wine to go with the courses. I didn't know that wine isn't always vegan so that was good to learn and also did not contain sulphites. The wine was priced at £36 a bottle.


Whilst we waited for the first course, we had hot out of the oven bread rolls with olive oil and balsamic vinegar. For starters, I ordered the carrot soup and my daughter ordered the cabbage. The soup was simply perfect. There is no other description that I could give. Every flavour was coming through without being overpowering. The soup was wonderfully silky with the hit of ginger being just right. It was just what I needed for a cold wintery day! My daughter loved her starter too and said that she had never eaten cabbage before that tasted so good.


For mains, I had the gnocchi and my daughter had the butternut squash. With one bite I knew that the chef really knew his ingredients and flavours. Each ingredient complimented the other perfectly, I don't think I've ever eaten gnocchi that tasted this good before. It was so fresh. I was told by my daughter that the butternut squash was splendid too.

It's also worth mentioning that the portion sizes were perfect. Not too small, and not too filling that we were getting too full to enjoy the next course.

For dessert, we were recommended the vegan brownie and the poached pear. What a heavenly end to an already exquisite meal. Usually, I always skip any offers of cakes because I don't eat egg so it was great to be able to indulge in the brownie knowing that it is vegan. My daughter loved her pudding, particularly the pear sorbet.  With all of our dishes, the food was so beautifully and delicately presented. I and my daughter both were almost completely silent as we ate!



After our meal, we had a tour of Stoke Place where we got a chance to take in the rich history of the building and explore the different ways the hotel could be used to entertain. We finished off in the butterfly bar where we had a tea to round up our lunch.


I'm so glad that I've had the chance to discover Stoke Place. It's such a wonderful place to visit with family and friends in all the different seasons.

Don't forget to sign up for email updates to get new recipes delivered right to your inbox. You can find us on TwitterFacebookInstagramPinterest and Google+. So follow us if you can...We would love to keep in touch with you all:)

Disclaimer:- Thank you, Stoke Place-The King and Lamb, for welcoming us to enjoy your hospitality. The full meal for two was on the house and all views expressed are entirely my own. I was not told or paid to write a positive review.

Wednesday, 10 January 2018

Roasted Cauliflower, Parsnip and Walnut Soup

This wonderfully aromatic Roasted Cauliflower, Parsnip, and Walnut Soup is so delicious, creamy and a little sweet. Beware, folks will come for second helpings for this one! And as it's vegan, enjoy Veganuary!

Roasted Cauliflower, Parsnip and Walnut Soup is healthy, hearty and nutty. Perfect for cold and gloomy weather.

Hey, guys how are you all? Hope you all had a lovely Christmas with your loved ones and started the new year with a bang! We had a fantastic time together over the Christmas period. We indulged and enjoyed so much yummy and tasty food, movies, games and shopping, and in the beginning, of a new year, did get away for a 5 day trip to Austria and Hungary. A great way to start a new year, right!? :)

Roasted Cauliflower, Parsnip and Walnut Soup is healthy, hearty and nutty. Perfect for cold and gloomy weather.

I just mentioned above that over the Christmas we had rich, tasty and calorie loaded food, especially we went crazy on potatoes and gobbled so many Roasted Potatoes, Aloo and Onion Paratha, Aloo Tikki, Aloo Matar, and Dry Aloo Bhaji with Methi Thepla just because our local supermarket was selling 2.5kg Potato bag for only for 29p! Crazy right? Not only potatoes but carrots, parsnips, Brussels sprouts and so fresh cauliflower too.

Roasted Cauliflower, Parsnip and Walnut Soup is healthy, hearty and nutty. Perfect for cold and gloomy weather.

I got so greedy and bought almost a half a trolly full all these veggies. Whatever we could use for the recipes I used and all the leftover vegetables I used in making soups and froze them as I knew after coming back from the holiday we will need some food where I don't have to cook much ( oh yes, I do not easily switch off from the holiday mood) also we wanted to start a new year with the healthy note and of course wanted to beat cold and gloomy winter days with these type of piping hot soups.

More Vegan Soup Recipes - Roasted Butternut Squash Soup with Sumac and Tofu Croutons | Carrot, Ginger and Coconut Soup with Saffron Vinaigrette | Harissa Roasted Mixed Squash, Tomatoes and Cashew Soup

Roasted Cauliflower, Parsnip and Walnut Soup is healthy, hearty and nutty. Perfect for cold and gloomy weather.

So here I am back to normal and back to blogging with this incredibly creamy, nutty and hearty Roasted Cauliflower and Walnut Soup recipe. Roasted cauliflower and parsnips lend such sweet flavours to the soup and nutty and crunchy walnuts add more taste and texture, topped with fresh thyme. This recipe is so simple, quick and easy, just throw all the ingredients in the oven for half an hour, while your oven does your work you get on with some stretching.... Perfect and healthy start to the new year.

Roasted Cauliflower, Parsnip and Walnut Soup is healthy, hearty and nutty. Perfect for cold and gloomy weather.


Roasted Cauliflower, Parsnip and Walnut Soup
Lunch
World
Yield: 6-8 SERVINGS
Author:

Roasted Cauliflower, Parsnip and Walnut Soup

Roasted Cauliflower, Parsnip and Walnut Soup

This vegan, quick and easy soup is so delicious and healthy.
prep time: 10 Mcook time: 40 Mtotal time: 50 M

ingredients:

  • 3 cup Cauliflower florets
  • 2 cup Roughly chopped Parsnips
  • 1/2 cup Roughly chopped white Onion
  • 5-6 Whole Garlic Cloves
  • 2 Tbsp. Olive oil
  • 700ml Vegetable Stock
  • per taste Salt and Pepper
  • Fresh thyme
  • 3-4 tbsp. Lightly toasted walnuts

instructions:

How to cook Roasted Cauliflower, Parsnip and Walnut Soup

  1. Preheat the oven to gas mark 4-5.
  2. In a baking tray arrange cauliflower florets, parsnips, onion, and garlic.
  3. Drizzle a good amount of olive oil and sprinkle little salt and pepper.
  4. Let the vegetables bake for 25-30 minutes.
  5. Once done remove from the oven, let it cool a bit.
  6. Add the soup into a blender with some vegetable stock and make a puree.
  7. Returned pureed soup to the saucepan, add the remaining vegetable stock.
  8. Heat on medium heat and check the seasoning.
  9. Serve in a bowl, sprinkle some toasted walnuts and black pepper. 
  10. Drizzle some olive oil or walnut oil and garnish it with thyme.
  11. Serve with crusty bread or rolls.
  12. Enjoy!

NOTES:

Instead of walnuts, you can use Almonds.
Calories
141.32
Fat (grams)
7.57
Sat. Fat (grams)
0.97
Carbs (grams)
17.43
Fiber (grams)
4.23
Net carbs
13.20
Sugar (grams)
5.85
Protein (grams)
3.21
Sodium (milligrams)
394.57
Cholesterol (grams)
0.00
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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