Tag Archives: Cashews

Muttar Paneer and Tony Horton

Muttar Paneer and Tony Horton

I’m well into the second week of P90X.  I am beginning to walk like the hunchback (or is it hump back?  I have a hunched hump) of Notre Dame when nobody is watching, dang that Tony Horton.  I try to straighten up and look buff whenever I think I’ll encounter other people.  I’m still laughing, joking and talking but it covers over some serious muscle pain.  I don’t remember being THIS sore the last cycle of P90X.  My daughter reminded me that was a few months ago and now I am OLDER.  Thanks, Onjoli.  My sister Rita is also doing P90X.  We live hundreds of miles apart but found time to laugh on the phone together over how hard it was to even blow dry our hair after doing a bunch of pull-ups.  I need something to look forward to at mealtimes while I get over the first few weeks of muscle pain (and misery).  I want comfort food (or my mom to cook for me)! Comfort food that won’t destroy all the hard work of working out.   Muttar Paneer  has all the flavors of a richer meat dish, like a Rogan Josh curry (that’s an awesome beef or lamb curry) but is pretty low in  fat while being high in protein.  Since I make my own paneer using 2% milk, it’s a lower fat version than the ones available through my cheese monger or  at the Indian grocer.  The spices used are very similar to what is used in making a lamb curry, making the flavor profile much richer.

I know when you look at the long list of spices, it can seem daunting but there is another piece of good news.  you can make the tomato and cashew based sauce ahead of time or in a bigger batch and freeze them in portioned freezer bags. When you’re ready to cook, you can take out a bag of sauce and add the garam masala and either lamb, beef or in this case the green peas and paneer to complete the rest of the currying process.  I have done that in the past, I just didn’t have any sauce in my freezer this time!

I have used whole spices in my Garam Masala again.  I beg you to use whole spices whenever you can, the taste is so much better, I promise.  I hope you try this out.  You’ll really enjoy the mini explosion of flavors in every bite and keep eating it and eating it….Oh, BTW, it goes great with Chappatis.

Saute cashews first in a little oil

Add onions, turmeric, garlic, ginger and salt and saute for 2-3 minutes

Add tomatoes and cook another 2-3 minutes

Blend the cooked tomato mixture in a food processor until smooth – you can make a big batch of this and freeze it if you like for future use.

Saute whole garam masala and cumin seeds in 2 tbsp oil until the cumin seeds are popping and everything is fragrant

Add tomato puree to the garam masala and simmer for about 10 minutes

Add green chilis, methi and green peas and cook another 5 minutes over low heat

Add cilantro, paneer and milk (or cream) and cook another 3 minutes before serving

Muttar Paneer with coconut rice

Muttar Paneer

4 tbsp oil

1 onion, chopped

1 cup frozen green peas

2 Roma tomatoes, chopped

1/2 tsp turmeric

1/2 tsp chili powder

1 tsp cumin powder

1 tsp coriander powder

5-6 raw cashews

5 garlic cloves, chopped

1 inch piece of ginger, grated

1/2 tsp cumin seeds

1-2 fresh green chilies

2 tsp Kasuri Methi (dried Fenugreek leaves)

handful of cilantro, chopped

1/4 cup milk with 1/2 tsp flour mixed in or you can use 1/4 cup heavy cream

Whole Garam Masala: 

5 green cardamom pods

1 stick cinnamon

2 bay leaves

5 whole cloves

salt to taste

Heat 2 tbsp oil and saute cashews, add in onion, salt, turmeric ginger and garlic and stir fry for about 2-3 minutes.  Add chopped tomatoes and cook another 2-3 minutes.  Blend this mixture in a blender or processor until smooth.   (Note: if you wanted to make extra sauce for future use, you could easily make a double or quadruple batch and freeze them in portioned freezer bags).  In the same pan used earlier, add the remaining oil and the whole garam masala spices and cumin seeds and stir fry until fragrant, about 2 minutes. Add the tomato mixture and simmer covered on low heat for about 8-10 minutes until all the flavors are well blended.  You can adjust with a little water.  Into the sauce add the peas, green chilies and the dried fenugreek leaves (fresh would be great if you can get it, not as pungent) cook for about 2 minutes until peas are tender then add the paneer, milk and flour mixture or cream and cilantro.  Heat all the way through, should take another 2 minutes or so and serve hot with plain brown basmati rice or chappatis.

Coconut Fried Rice – Delicious anytime!

Coconut Fried Rice – Delicious anytime!

This Coconut Rice is super tasty and originates from the Southern part of India.  Most places that grow coconut has some kind of a coconut rice recipe.  Jamaicans have a coconut rice recipe where the coconut milk is used directly with the rice and it’s a rich, sweet rice.  Marshall Islanders make shredded coconut and white rice balls that are very popular and eaten with savory foods even though the rice balls are quite sweet tasting.  The tastes, styles and flavors are as varied as the locales coconuts are grown in.  I really enjoy this South Indian version because it has a wonderful crunch not only from the nuts but from the lentils that are stir fried .  The toasted coconut adds depth, texture and tastes heavenly.  This rice is very versatile.  I’ve paired it with Indonesian style chicken or with Chicken satay or to make my “Caribbean style rice bowl” (recipe to follow soon).  Hope you like it!

Split Black lentils (Urad daal), yellow lentils (Bangla Chana daal)

Saute chilies, lentils, mustard and cumin seeds in hot oil for a few minutes

Add cashews and desiccated coconut and stir fry until coconut is toasted and light brown in color

Add rice toss and serve

Coconut Rice

4 cups cooked rice (I used Basmati rice, any long grain rice will work)

2 cups desiccated unsweetened coconut (finely shredded)

4 dried red chilis

1 tablespoon split Urad daal (black lentils)

1 tablespoon Bangla Chana daal (yellow lentils)

1 tsp salt

1/2 tsp black mustard seeds

1 tsp cumin seeds

1/3 cup raw peanuts or cashews

3 tbs oil

In a wok or large skillet heat the oil and add the lentils, mustard, cumin seeds, salt.  Stir fry for a few minutes until flavors are released.  Add the nuts and stir fry another minute or so then add coconut and cook about 2 minutes.  Coconut will start becoming toasted and start smelling wonderful. Add the  rice and stir fry gently to incorporate.  Serve warm.  Great as a leftover by itself or with other dishes.

Lemon Rice ~South Indian Fried Rice

Lemon Rice ~South Indian Fried Rice

South Indian Lemon Rice is one of those quick and easy dishes to prepare when you have some left over rice on hand or need to make a quick side dish that goes well with a variety of main dishes.  I love the fresh flavors and the unique taste of the curry leaves along with the crunch of the toasted cashews and split gram lentils.  No wonder it’s such a popular dish all over the Southern part of India.  The key to the flavor of this dish is keeping it at a high heat and allowing each ingredient to toast and pop to add to the depth of taste.  You have to work fast though and have all the ingredients nearby because it can burn really fast.  Recent studies have linked Turmeric with lower incidences of Alzheimer’s disease and as a great anti-inflammatory agent.  In this dish the Turmeric gives it that light, golden color with a hint of flavor that does not overshadow the lemony taste. A great way to get in some added health benefits while enjoying great taste.

Ingredients for Lemon Rice

What makes Lemon rice unique are the black mustard seeds, dried chilies and fresh curry leaves.

Heat mustard seeds and dried whole red chilies in hot oil until the seeds begin to pop and crackle

Add Sesame seeds and Split Gram lentils

Add raw, unsalted Cashews

Add golden raisins and Turmeric

Add the Curry Leaves and stir fry

Add Lemon zest and lemon juice

Mix in rice and toss

Delicious South Indian Lemon Rice

Here’s the Recipe:

Lemon Rice~South Indian Fried Rice

4 cups cooked rice (I prefer Basmati Rice)

5 tablespoons of vegetable oil

1/2 tsp black mustard seeds

5 dried red whole Chilies

1 tablespoon Split Gram yellow lentils

1 tsp raw Sesame Seeds

3 tablespoons Golden Raisins

1/4 cup raw unsalted Cashews

1 lemon, zested

Juice from one lemon

1 1/2 tsp Turmeric powder

2 tsp Kosher salt

10-12 fresh Curry Leaves

In a large wok or frying pan heat oil and stir fry mustard seeds and dried chilies until mustard seeds begin to pop.  Add in Sesame Seeds, lentils and salt and stir fry another 50 seconds.  Add in Cashews, Raisins and Turmeric stir fry a few seconds before adding in curry leaves and then the zest of one lemon and the juice of the entire lemon.  Stir to blend flavors and add in cooked rice, tossing well to coat.  Serve hot as a vegetarian dish or as a great side dish.