Quick and easy dessert for any occasion. This is the simplest and the quickest dessert ever, filled with the richness of the cream and fruits to your liking. I also adore to take this as a gift to friends when we are invited over to spend an evening together. Kids usually love this dessert.
1. Puréed mango pulp – approximately 600 ml (you can adjust the mango if you like. I usually just take the whole mango and use the whole of it)
2. Vanilla fruit cream – 1000 ml
3. Fruit pieces to your liking – 3 cups (I used canned oranges and canned pieces of pineapple)
Mix the cream and mango pulp. Stir nicely. Then add all the fruits. Mix well. Refrigerate for around 2.5 hours before consumption. Store in a refrigerator.
Spices are back in my life. I recently tried this wonderful recipe of kadhai paneer and adjusted it to my tastebuds. It is fast and easy to cook, does not have much of a fat content and is in fact a very good and delicious source of proteins. I experiment with food but my husband likes a very traditional taste. So this one is for him.
1. Cubed paneer 150 gm – I substitute paneer with Snällost which is easily available in Sweden and it tastes just like paneer
2. Small cubes of capsicum – half of a small bowl (approx. 4 table spoons)
3. Finely chopped onion – half of a small bowl (approx. 4 table spoons)
4. Finely chopped tomato – 1.5 bowl (approx. 12 table spoons)
5. Pureed tomato – half a bowl
6. Finely chopped garlic – 2-3 cloves
7. Cashewnuts – 2 table spoons (approx. 10-12)
8. Whole coriander seeds – 1 table spoon
9. Dried whole red chilli (deseeded) – 2
10. Garam masala – 1 teaspoon
11. Kasuri methi – 2 teaspoons
12. Salt – to taste
14. Oil for cooking
- Soak the cashews in 3-4 table spoons of warm water and keep aside
- Dry roast the whole coriander seeds and broken red chillies on medium heat. You will get a nice aroma of the spices and the seeds will turn brownish. Take this mixture off heat and transfer onto a plate for cooling. When cooled grind this mixture to a fine spice powder. Keep aside.
- Take two table spoons of oil in a skillet. Add the chopped onions and add a pinch of salt. Let the onions fry and become just about brown. Now add in the chopped garlic and sauté until the raw smell is gone. Now add the spice mixture from step 2 and sauté this with the spice for another 30 sec.
- Add in the chopped tomatoes and 2-3 tea spoons (as per your taste) of salt. Cook the tomatoes till they are soft.
- When the tomatoes start to leave a little oil add in the pureed tomato and cook for another minute.
- Add in the garam masala and kasuri methi and cook for 30 sec.
- Now add in a bowl of water to the gravy and bring it to a boil.
- Its now time to add the capsicum. Cook for 3-4 minutes – make sure that the capsicum pieces are just about cooked but not completely mushy.
- Now add the cubed pieces of paneer and let this simmer for a minute or until it comes to a boil.
- In the meantime, grind the cashews and the water that they were soaked in into a fine paste. Add this paste to the recipe, mix well and adjust water if needed to get the consistency that you want. The best is not to make kadhai paneer gravy very thin – but it is ok to adjust slightly as per your taste.
- Switch off the flame and cover. Let it sit for 5 minutes and then it is ready to serve.
Kadhai Paneer is best paired with Naan, Roti or Parantha.