Thursday, September 17, 2009

Palak Paneer -by Susan

Combining all the knowledge we found in a few books and websites, we came up with the following recipe for Palak Paneer.


----Part A----
1/4 lb paneer cubed
1/2 onion

2 cloves garlic
dash salt

1 tsp coriander powder
1 tsp cumin powder
1/4 tsp sugar
1 tbps oil

----Part B-----
1.5 lbs frozen spinach

sm piece ginger
1 tbsp cinnamon
1 tsp chilies
1/2 onion
1 tomato

1. Defrost spinach.
2. Chop up onion and tomato.
3. Put all of the Part B items in a pot with a little bit of water and bring to a boil for 8- 10 minutes.
4. Let it cool then grind it all into a paste with the food processor.
5. Finely chop the onion and garlic for part A.
6. Heat oil and fry onion until translucent.
7. Add garlic then fry briefly.
8. Add the rest of the spice powder and stir.
9. Stir in the Part B and let it cook for a few minutes.
10. Add paneer and cook for 2 more minutes.

Description: This version was not as creamy as we had hoped, but otherwise was a hit!

Suggestions: A friend recommended adding cream. In addition, we found that this made the most amazing omelet the next day so be sure to make some extra.

Veggie Burgers -by Susan

Today we were inspired to make veggie burgers. We found an interesting recipe at which we adjusted slightly. Go to Mushroom Veggie Burger for the original recipe.

Adaptations: We didn't have green onions or parsley in the house so we left that out. We also added an egg to try to set it better.

Description: This burger was not at all meaty and didn't hold it's shape very well before frying. The pinto bean flavors dominated the vegetables. On the other hand, the burger satisfied my craving and had an interesting blend of flavors.

Suggestions: We think that freezing the patties overnight prior to use might make them hold up better. Also, a combination of different types of beans and possibly some whole wheat flour might add some more interesting flavors and make them more solid.