Paneer Fajitas
March 6th, 2007Today, I made a Mexican inspired appetizer, Paneer fajita (fah-he-tah) which is very simple and tasty - just marinate, grill and eat! With the onset of summer, these fajitas make a great appetizer for barbecues or an evening tiffin for our kids, a great way to get them eat vegetables and remember, its a healthy snack. The best part of fajitas is they can be made with practically anything, vegetables, meat, chicken and seafood. I love that!-:)
The traditional method of preparing the fajitas is by grilling them, but they can also be pan fried and if using meat, oven broiling works (meat requires more marinating time than vegs and paneer). Its the marinade which holds the key to a good fajita. Vinegar or lemon juice is a must to lend a sour flavor. As told by a chef friend who works at a mexcian cuisine food joint - “experiment with anything which has a sour flavor like orange juice or even a coke”. Well, I haven’t got that creative yet.:).
I’d love to learn more about marinades for fajitas if you’d like to share. Tried and tested recipes of fajitas (veg/non-veg) are also welcome..:).
Paneer Fajitas Recipe
Prep & Cooking: 15 mts, marinate time: 30 mts
Makes approx 15-20 fajitas
Cuisine: Mexican inspired
.
1/4 kg paneer, squares
juice of 1 lime
1 tbsp olive oil
salt to taste
2 tbsps red chilli flakes
1 tsp mustard pwd
1 tbsp Worcestershire sauce (optional)
pinch of cumin pwd
2 tbsps sesame seeds
1/2 tsp dried parsley
For salad:
1 onion, finely sliced
1 capsicum, finely sliced
1 tomato, finely sliced
fistful boiled green peas
fistful boiled sweet corn
a small cup of finely sliced cabbage
fresh parsley for garnish
salt to taste
pepper to season
1 tsp lemon juice (optional)
1 Marinate the paneer squares with lemon juice, olive oil, worchestshire sauce, cumin pwd, mustard pwd and dry parsley and salt for 30 mts.
2 Combine sesame seeds and chilli flakes in a small bowl. Coat both the sides of the paneer in this and place them on a greased baking tray or a grill.
3 Grill the paneer in a pre-heated oven for 10 mts, till the paneer attains a light brown shade.
4 Saute the vegetables for salad, season with salt, arrange on a serving plate, sprinkle some parsley on top and place the grilled paneer fajitas on the salad. Serve hot with salsa.
United We Stand Against Yahoo! Plagiarism
March 5th, 2007I hate to give the unpleasant subject of plagiarism space in my blog. I’ve been a victim of it. Its not new to me, its been happening since my initial blogging days. At first, I ignored it (not knowing how to handle it) and later I decided to write to the people behind those stealing my content/images (whenever there was an email address or comment option) and all the time I gave them the ‘benefit of doubt’. They never removed the content/images nor did they acknowledge the receipt of my email or comment in spite of repeated messaging. They continued to resort to lifting more content and images. Repeat Offenders!
What is appalling is their audacity and ‘take it for granted’ attitude in taking this issue lightly as though its their birth right to do what they are doing. One most recent example of plagiarism - a reputed site like food.sify.com lifted an image from one of my posts without seeking permission and posted it in their home page. All I am asking is an attribution to the source and a polite email seeking permission and nothing more.
Now, what do you say when huge media giants like Yahoo! India resort to violation of copyrights by lifting content from blogs without seeking permission or attribution and publishing it on its portal? Recently, Yahoo! India launched a Malayalam Language Portal and copied content from a Malayalam food blog, Kariveppilla of Suryagayatri without her consent and published it on Yahoo’s Malayalam Portal. Read all about the details of the violation of copyrights by Yahoo! India. Its unfortunate that Yahoo! has resorted to publish lifted content provided by its vendors and silently remove the content without owning responsibility nor apologizing to the blogger.
In light of the above situation, we bloggers have come together to protest against this content theft. Hopefully Yahoo! will have the integrity to respect the work of others as it expects others to respect its work and apologize.
What happened to basic courtesy, decency and respect for other people’s efforts and work? All it takes is a keyboard to type out a few words seeking permission. Is that too much to ask?
Tag: plagiarismBangaladumpa Pulusu - Potatoes in tamarind sauce
March 1st, 2007Speak of some specialities of Andhra cuisine and immediately one conjures up images of ‘pulusu’. Pulusu is basically a tamarind based sauce in which vegetables, meat and seafood are cooked and you will come across quite a few delicacies with that tangy and sweet-sour flavor being served in most authentic Andhra restaurants.
For JFI-Potato, I’m blogging a simple pulusu recipe made with potatoes. Usually baby potatoes go best with this recipe but since I didn’t have them on hand, I had to make do with the normal ones. They are many variations to the basic tamarind base with each region having their own methods and tastes and it sure does take some experience to master a good pulusu.
Bangaladumpa Pulusu Recipe
Prep & Cooking: 40 mts
Serves: 4-5 persons
Cuisine: Andhra
.
1/2 kg potatoes, boiled and cubed
2 onions, make a coarse paste
1 slit green chilli
2 tomatoes, make a paste
pinch of haldi, turmeric
1 tsp red chilli pwd (adjust)
1 tbsp jaggery (adjust according to your choice)
1 tsp coriander pwd
1/2 tsp cumin pwd
small lemon sized tamarind, extract juice
salt to taste
1 tbsp oil
fresh coriander leaves for garnish
For tempering/tadka/poppu:
1/2 tsp cumin seeds
2 dry red chillis
3-4 crushed garlic cloves
few curry leaves
1 Heat oil in a cooking vessel, once hot, add the cumin seeds and let them crackle, add the garlic, red chillis and curry leaves, stir fry for a few seconds.
2 Add the slit green chilli and onion paste and fry till brown. You have to fry till the rawness of onions disappears. Add turmeric, red chilli pwd, coriander pwd and cumin pwd and combine.
3 Add tomatoes and cook further for 4-5 mts, till oil seperates.
4 Add the boiled potato cubes, jaggery and salt and cook for another 3-4 mts.
5 Add the tamarind extract along with a cup of water and let it cook covered on medium heat for another 10 mts.
6 Adjust salt, garnish with fresh coriander leaves and serve with rice or chapatis.
courtesy by...
SAGAR RESTUARANT
 |
Sagar Restaurant offers an extensive choice We provide 100% halal meat.of traditional Bangladeshi, Pakistani and Indian cuisine together with new mouthwatering recipes, but if you have a preferred dish that isn't on the menu, please don't hesitate to ask the management who will be more than happy to have our chef specially prepare it for you. |
Jamaica, New York 11432
PHONE: 718-298-5696
718-657-2855
718-213-4338(for catering only)
Web Site: www.sagarfood.com
