Butter Paneer Masala (Cheese Cubes Smothered in a Spicy Tomato Gravy)

I've made some variations of this conventional highly spiced and buttery north Indian paneer cheese dish and I by no means tire of it. Next to mattar paneer, it is one in all my favourite methods to serve paneer when the yearning hits and an excellent manner to choose the exceptional of Indian restaurant services. I changed into stimulated to make this as part of a weekend meal for my husband and fine buddy Basil after getting my hands on some locally made water buffalo paneer that is the following best element to making your own cheese.

Take care now not to overcook the paneer when frying it up because you want a reasonably tender texture in order to absorb the spices and feature that soften-in-your-mouth sensation. As a great deal as I revel in vegan food, cheese isn't always something I am willing to give up, though I do devour it sparsely.

More ideas for paneer from Lisa's Vegetarian Kitchen:

Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas

Indian-Style Macaroni and Paneer Cheese with Spinach

Saffron-Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds

Paneer Mushroom Masala

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Black Bean and Quinoa Salad with Fresh Mango and a Chaat Masala Dressing

Bean salads are a simple, healthy and fuss-loose way to revel in outside ingesting within the summer season, however for lots of us a bean salad manner simplest a bland and unimaginative keep-sold aspect dish. Incorporating grains and veggies right into a homemade bean salad raises it as much as the level of a whole and clean outdoor meal, but adding layers of contrasting textures, colours, flavors and seasonings is what sincerely elevates the not unusual bean salad to a starring dish.

This salad scores on all counts by means of combining soft and earthy black beans, healthful and nutty quinoa, sweet yellow clean corn and tangy juicy mango, crunchy sparkling pink and hot green peppers, and clean lawn parsley and mint into a vibrant, fresh and healthful summer meal. Best of all, its seasoned with a zesty dressing made with lemon juice, smoky roasted cumin, and chaat masala ? A high-quality hot, bitter and salty spice combination from northern India made with amchoor (dried mango powder) and rock salt. You'll need to keep the recipe for this dressing accessible for any salad containing fresh candy veggies or fruits.

More summer time salads from Lisa's Vegetarian Kitchen:

Zesty Black Bean and Avocado Salad

Summer Chickpea Salad

Middle Eastern Chickpea and Olive Salad

Red Kidney Bean Salad & Harissa Dressing

Chickpea Flour Breakfast Pancakes

My Dad used to serve up a batch of selfmade pancakes at the weekend after I turned into a touch girl. I like to carry on the subculture of weekend pancake breakfasts as an grownup too, and it offers me a chance to test with exceptional components, flavors and strategies for pancakes. Light and fluffy or strong and strong, I revel in pancakes in all sorts and the search for new recipes.

If you are seeking out a filling pancake with a wonderfully creamy texture and a protein kick too, these pancakes made with chickpea flour are just the factor. Just as simple as pancakes made with everyday all-reason or pastry flour, the chickpeas will keep you going for a longer time than ordinary pancakes too. Chickpea flour ? Additionally referred to as besan in Indian grocers ? Is broadly to be had now in fitness food stores, Asian grocers and plenty of supermarkets. Dress those pancakes up with butter, whipped cream, sparkling berries, maple syrup or your favorite topping for a first-rate and nourishing weekend breakfast treat.

More breakfast pancake ideas from Lisa's kitchen:

Vanilla Oat Pancakes

Light and Creamy Ricotta Pancakes

Pineapple Upside-Down Pancakes

Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

Barley and Lentil Herbed Salad

Although I adore barley, I do not tend to cook with this historical grain very frequently, and that could be a disgrace due to the fact no longer best it's miles wealthy in fiber and protein and comparatively reasonably-priced at that, it also has a adorable chewy texture and nutty taste that makes it a popular preference for soups and salads. Here it's far converted into a vast and nourishing salad that could simply emerge as a summer favorite of mine, although it's miles delicious anytime of 12 months.

There is lots going on in this dish and it all comes collectively in a continuing manner. The addition of earthy lentils balances out the proteins, and then sparkling herbs are introduced along with sparkling tomato. Then this lovely combination of goodness is better through the relatively complementary nutty taste of tahini, sparkling tart lemon juice, a wee bit of spice and beauty, and a few saltiness from olives and tamari. I will note that this is a extremely good way to take advantage of fresh herbs from your lawn and if you are fortunate enough to be developing tomatoes, they will upload an additional clean layer of taste to the plate.

Take care while adding sea salt to the dish as the olives and tamari are fairly salty and also you do not need to overpower your dish with an excess of sodium. Serve with sparkling salad vegetables and some flatbreads to really get dressed up the enjoy.

More barley recipes you're positive to enjoy from Lisa's Kitchen:

Anooshavoor (Turkish Barley and Apricot Porridge)

Barley Porridge with Honeyed Almonds and Roasted Apples

Mesopotamian Barley, Chickpea, Lentil, Tahini Soup

Mango Barley Porridge with Blackberries

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Sautéed Five-Spice Bok Choy, Mushrooms, Peppers and Green Beans

Confronted the other day with the desire for an undemanding dinner, a crisper full of vegetables and the unexpected arrival of a package of fresh baby bok choy, I put together this simple Asian-style stir-fry. I don't very often cook with bok choy, but that should change soon after this dish — gently sautéed in sesame oil until tender but still crisp, bok choy has a wonderful fresh taste like green chard with a hint of cabbage. With fresh peppers, mushrooms and green beans, and seasoned with tamari sauce, toasted sesame seeds, fresh ginger and garlic and a hint of Chinese five-spice, this stir-fry is as satisfying as it is nourishing, and it's delightfully simple too. Try serving it with fresh cooked quinoa — the nutty flavor of this grain is a terrific accompaniment.

Chinese five-spice is a sweet, tangy and peppery blend of five spices used in many Asian recipes to enhance the flavor of vegetables and meats. Packaged varieties are easily available at any Asian grocer and many large supermarkets, but if you don't have it on hand you can substitute equal amounts or approximately equal-size pinches of ground star anise, ground cinnamon, ground cloves, ground fennel seeds and ground pepper (preferably Szechwan or white pepper).

Other stir-fry ideas you will enjoy:

Quinoa Breakfast Hash

Tempeh Breakfast Hash-Up

Mushroom and Jalapeño Breakfast Hash

Black and Green Bean Corn Hash

Potato and Chickpea Curry with Tomatoes and Tamarind

Nourishment would not get a lot higher than this. Chickpeas, potatoes and spices with a few sweetness from a touch of sugar and tamarind and a chunk of sourness from lemon and amchoor ? It is a pleasing dish to the eyes and tummy and one which I assume works nicely for an early summer dinner. It's smooth to put together and carried out in kind of forty minutes once you've got your potatoes and chickpeas cooked and equipped to move. The relaxation of the ingredients are staples that most cooks who experience Indian food are probable to have handy. This wealthy and rather complex curry will provoke your guests, leaving them with the impact that you spent an amazing while within the kitchen running your culinary magic.

Serve with Indian flatbreads for an entire and fulfilling meal to be enjoyed all 12 months round while the longing for chickpeas and potatoes with a spicy kick hits.

More chickpea curries you're certain to experience from Lisa's Vegetarian Kitchen:

Spicy Chickpeas in a Tangy Tomato Glaze

Chickpea Vindaloo

Chana Saag (Chickpea and Spinach Curry

Chickpeas and Paneer in a Spicy Creamy Gravy

Toor Dal and Spinach (Toor Palak Dal)

I used to make this simple however colourful and distinguished dal curry every few weeks years in the past while my repertoire of vegetarian recipes was a ways more constrained than now. But I in no way minded. The creamy combination of warm, candy and nutty toor dal cooked with tangy tomatoes, tart lemon juice and earthy spinach vegetables is as delicious because it is straightforward. Served over a bed of clean hot cooked rice, or with some flatbreads, it's miles an easy and notable meal for any season.

I determined a new craving for this tried and genuine dish these days, and decided to revisit it once more. I determined that it's miles just as scrumptious as ever. I guarantee that it will heat your spirits and earn the esteem of absolutely everyone you serve it to.

Toor dal ? Also referred to as toovar dal or break up pigeon peas ? Has a slight candy, earthy and nutty flavor that is going very well with tart or tangy spicings, that's why it is a staple in south Indian kitchens. It also has a fuller texture when cooked than many other dals, making it best for sambars and dry-textured curries like this one. It is constantly effortlessly discovered in any Indian or Asian grocer, and I constantly have a good deliver on hand. You may additionally replacement yellow split peas with cute results as well.

Also endorsed from Lisa's Kitchen:

Tarka Dal

Toor Dal Soup

Toor Dal Pumpkin Soup

Toor Dal and Green Bean Poriyal

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