| 17 | 18 | 19 | 20 | 21 |
| 1 | 14 | 28 | 41 | 55 |
|
1
1
1
tsp. coriander powder
lb. cottage cheese
tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with
cumin and coriander powder for five minutes. Add tomato puree, cottage cheese, green peas,
turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on
medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.
Cottage Cheese & Spinach
(Palak Paneer)
Ingredients:
1
1
1
1
1
1
1
1
1
1
1
2
lb. chopped spinach
onion, pureed
tsp. ginger paste
tsp. garlic paste
large tomato, pureed
tsp. turmeric powder
tsp. chilli powder
tsp. cumin powder
tsp. coriander powder
lb. cottage cheese
tsp. salt or to taste
tbsp. oil
Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion, tomato, ginger and garlic,
together with cumin and coriander powder for five minutes. Add cottage cheese, chopped
spinach, turmeric and chilli powders and salt together with half a cup of lukewarm water and
cook on medium low heat for half an hour.
The Potato
Potato Curry
-
20 -
(Alu ki Sabzi)
From the desert state of Rajasthan, this one's a delight. The Rajasthani people were often
deprived of fresh vegetables and fruits in their hostile arid environment. Most also happened to
be die-hard vegetarians. They used non-perishable dried legumes, and root vegetables such as
potatoes, onions and garlic capable of prolonged storage. They honed their vegetarian skills into
a fine art that has withstood the test of time.
Page
Quick Jump
|