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Haiiiiiiiii customer Lola's tersayang...

Maaf yaa aku uda jarang posting, karena emang dari November kemarin aku kena " baking blues". Caileee gaya bener ya..

Jadi mohon maaf yang kemarin ditolak pesenannya, ga ada maksud menolak tapi aku ga mau kalo aku terima tapi hasilnya ga maksimal karena si baking blues itu.

Nahhhh sekarang tukang kue nya uda sembuh nih, uda semangat lagi.

Hayuukk yang mau order, monggo...

Ditunggu yaa

Love,
Lola's Kitchen

Kadai Paneer

If you ask me the most comfortable and frequently used equipment in my kitchen, my answer would be the kadai. It can be easily handled and helps for cooking recipes quickly and evenly. Wait! you aren't familiar with the name 'Kadai'? Go ahead to know about it.



Kadai/kadhai/karahi is nothing but a thick, deep, bowl shaped
cooking pan with two curved handles, which is widely used in Indian
cookery. It is made up of cast iron. Few traditional recipes like Kadai chicken, Kadai Paneer and Kadai Vegetables take the name from the kadai as the recipes were cooked in it. The kadai
cooking is quick as there is no water used in it.  Because of this, the
kadai recipes are mostly dry but sometimes it is cooked in tomato based
gravy.



Since a long time, dishes prepared in this way are served in a
miniature kadai/karahi with hot coal underneath it. This symbolically
represents that the dish is fresh from kadai. Also it is important that
one need to consume the dish immediately to enjoy its complete taste.

(Info from book, Prasad-Cooking with Indian Masters)



Here, I am blogging my version of Kadai Paneer which I love to have anytime a day.

Basic Information:
Preparation Time: 15 minutes

Cooking Time: 30 minutes
Serves: 3

Ingredients:



Paneer cubes - 1 and 1/2 cups

Capsicum - 1 cup, cubed, any colour

Onion - 1 no, medium size, finely chopped

Tomato - 1 no, large size,

Ginger garlic paste - 2 teaspoons

Red chilli powder - 1 teaspoon

Coriander powder - 2 teaspoon

Turmeric powder - a pinch

Garam masala - a pinch

Salt - to taste

Cumin seeds - 1/2 teaspoon

Dry fenugreek leaves/ kasoori methi - a big pinch

Oil - 1 tablespoon



Method:



1) Blend tomato with red chilli
powder and coriander powder. Keep this paste aside. Using roasted
coriander seeds instead of coriander powder will give best results.

2) In a wok, heat 1/2 tablespoon of oil and fry paneer till all the sides are golden brown. Transfer them to a plate.

3) In the same pan, add remaining oil. When the oil is hot, take cumin
seeds and crush these seeds with your palm and add them to the hot oil.
Allow the seeds to crackle and burst.

4) Add onions and fry till they are soft and translucent.

5) Add ginger garlic paste and fry for a minute.

6) Add the tomato paste (as said in step 1) along with salt, garam masala and turmeric
powder. Cook the sauce till the raw smell of tomato disappears. When it
starts to thicken, you can see the oil separating from the dish on the
walls of wok.

7) Now, add the cubed capsicums and paneer. Mix well.

8) Cook for 5-7 minutes by stirring occasionally. Make sure to avoid burning the sauce.

9)
Crush kasoori methi with your palm and add them to the gravy. Mix well
and cook for another 3-4 minutes. Ensure that capsicums are crisp so as
to retain its shape without changing colour. Taste and adjust the spice level.

10) Garnish with coriander and serve hot with roti. We usually have it with a spicy roti.

Note:

1) To get a gravy kind of kadai paneer, increase the tomato quantity.

2)
I usually fry capsicum by adding them when paneer turns slightly brown
colour(mostly at the end of frying paneer) and toss them for two
minutes. This helps to maintain a crispy and shiny capsicums for the recipe. If you do so, reduce the cooking time after adding to the tomato sauce/gravy.



I'm linking this recipe to Srivalli's Blogging Marathon #12 under the theme of paneer. Check out what others are cooking by clicking it here.

Limoncello

Limoncello, mmm. So much you can do with it besides drinking it, although that is yummy. Use it in cakes in place of lemon juice, drizzle it over cooked cakes, brush it on to layers of a gateau, mix it with cream for the filling, most of all enjoy!

So here's how its done, unfortunately it takes at least a week, longer if you can wait.

Take 3 lemons, 4 oz caster sugar, 75ml water and 350ml vodka.

Put the water and sugar in a pan and disolve the sugar on a medium heat.

Meanwhile peel the lemons using your usual potato peeler.

When the sugar is dissolved add the lemon peel and bring to the boil, simmer for about 15 minutes.

Take off the heat and add the lemon juice and vodka.

Pour this, peel and all, into a jar or bottle and leave in a cool dark place.


Check it every day and gently shake to ensure it isn't all settling to the bottom too much.


After at least a week decant it into a swing top bottle, discarding all the peel. Is ready to drink and will last for 1 year.


Here's the best swingtop bottles.