Monsoon Food

July 15, 2010 11:57

It's a Monsoon Time

The rains are here to stay for a while and so is the mood for hot, spicy snacks. Streetfood like pani-puri, bhel-puri and sandwiches may tempt you, but these are foods that you simply must stay away from in the monsoons.

This is because monsoon is the time for germs and bacteria which thrive in the unhygienic roadside eateries. As a rule you should avoid eating raw foods during the rains, refrigerate leftovers immediately, wash the vegetables used to make salads thoroughly and clean leafy vegetables with care. Above all, try to keep eating out during the monsoons at an absolute minimal.

Follow step-by-step through tried and tested recipe for palak paneer and you are sure to be rewarded with a smooth and creamy gravy that can be served with steamed rice or piping hot rotis.

Making palak paneer

Ingredients :

2 bunches - spinach
1 bunch - coriander
1 - chopped large onion
1 cup - cooking cream
1/2 tsp - cumin seeds

Salt to taste
2 tsp - sugar
1/2 tsp - peppercorns
1 - green chilli
1/2 kg - paneer/cottage cheese, cut in 1x1 inch cubes
3-4 cardamoms/1/s tsp cardamom powder
1/4 tsp - ajwain (optional)
1/2 tsp - turmeric

Cooking oil/clarified butter

Making palak paneer

Method :

Finely grind the spinach, coriander leaves, cumin, peppercorns, chilli, cardamom, ajwain, turmeric and half the onions with some water.

Place the paneer cubes in room temp water with 1/4 tsp turmeric powder added to it; keep aside. In a sauce pan, heat 3 tbsp cooking oil/butter, fry the remaining onions well.

Then add the ground mixture 2-3 tbsp at a time, frying well; then add salt and sugar. Drain the paneer and drop the cubes into the gravy.

Simmer open (not covered) for 2 minutes and then add beaten cream 2 tbsp at a time, gently folding it into the gravy to get a pleasant green colour and then simmer (open) till desired consistency is reached. Serve hot.