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    Spice Goddess Recipes

    Uploaded by

    Bahi Rameshkumar
    This document provides recipes for 4 Indian dishes: 1) Carrot Halva made with carrots, milk, ricotta cheese, honey, raisins, pistachios, cardamom, and cloves. 2) Sag and Paneer made with broccoli, rapini, spinach, onion, garlic, ginger, green chili, garam masala, fenugreek seeds, and paneer. 3) Indian Potato Salad made with potatoes, red onion, garlic, tomato, turmeric, mustard seeds, cumin seeds, curry leaves, cardamom seeds, and sour cream. 4) Green Beans with Paneer made with green beans, garlic, mustard seeds,

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Spice Goddess Recipes

    Uploaded by

    Bahi Rameshkumar
    89 views4 pages
    This document provides recipes for 4 Indian dishes: 1) Carrot Halva made with carrots, milk, ricotta cheese, honey, raisins, pistachios, cardamom, and cloves. 2) Sag and Paneer made with broccoli, rapini, spinach, onion, garlic, ginger, green chili, garam masala, fenugreek seeds, and paneer. 3) Indian Potato Salad made with potatoes, red onion, garlic, tomato, turmeric, mustard seeds, cumin seeds, curry leaves, cardamom seeds, and sour cream. 4) Green Beans with Paneer made with green beans, garlic, mustard seeds,

    Original Title

    Spice_Goddess_Recipes

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    This document provides recipes for 4 Indian dishes: 1) Carrot Halva made with carrots, milk, ricotta cheese, honey, raisins, pistachios, cardamom, and cloves. 2) Sag and Paneer made with broccoli, rapini, spinach, onion, garlic, ginger, green chili, garam masala, fenugreek seeds, and paneer. 3) Indian Potato Salad made with potatoes, red onion, garlic, tomato, turmeric, mustard seeds, cumin seeds, curry leaves, cardamom seeds, and sour cream. 4) Green Beans with Paneer made with green beans, garlic, mustard seeds,

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    89 views4 pages

    Spice Goddess Recipes

    Uploaded by

    Bahi Rameshkumar
    This document provides recipes for 4 Indian dishes: 1) Carrot Halva made with carrots, milk, ricotta cheese, honey, raisins, pistachios, cardamom, and cloves. 2) Sag and Paneer made with broccoli, rapini, spinach, onion, garlic, ginger, green chili, garam masala, fenugreek seeds, and paneer. 3) Indian Potato Salad made with potatoes, red onion, garlic, tomato, turmeric, mustard seeds, cumin seeds, curry leaves, cardamom seeds, and sour cream. 4) Green Beans with Paneer made with green beans, garlic, mustard seeds,

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 4

    Carrot Halva

    Courtesy of Bal Arneson, Spice Goddess

    Filled with carrots, pistachios and raisins with a touch of milk and honey, this is one delicious
    dessert you won't feel guilty about eating.

    Preparation time: 5 minutes


    Cooking time: 20 minutes
    Yield: 4

    Ingredients

     1 pound carrots, peeled and grated


     2 cups milk
     1/2 cup ricotta cheese
     2 tablespoons honey
     1/4 cup raisins
     2 tablespoons chopped pistachios
     1 teaspoon ground cardamom
     pinch ground cloves

    Directions

    1. Put everything into a large saucepan and bring to a boil over medium heat. Reduce
    heat to low and simmer, stirring occasionally, until the carrots are soft and the mixture
    has thickened, about 15 to 18 minutes. Serve warm.
    Sag and Paneer

    Courtesy of Bal Arneson, Spice Goddess

    Preparation time: 5 minutes


    Cooking time: 15 minutes
    Yield: 4

    Ingredients

     2 cups chopped broccoli


     2 cups chopped rapini
     2 cups spinach
     2 tablespoons grape seed oil
     1 tablespoon chopped ginger
     1 tablespoon chopped garlic
     1/2 cup chopped onion
     1 teaspoon finely chopped green chili
     1 tablespoon garam masala
     1 teaspoon fenugreek seeds
     pinch of salt and pepper
     1 cup cubed paneer

    Directions

    1. Steam the broccoli, rapini and spinach in a stovetop steamer until bright green and
    puree the mixture. Set aside.
    2. Place a large skillet over medium-high heat and add oil. Add onion, garlic and ginger
    and cook for 4 minutes. Add spices and stir well to toast. Stir in the steamed greens
    and let simmer for 5 minutes.
    3. Heat another non-stick skillet over medium-high heat and add oil. Add cubed paneer
    and cook until golden. Stir into the spinach mixture and serve with rice.
    Indian Potato Salad

    Courtesy of Bal Arneson, Spice Goddess

    Preparation time: 5 minutes


    Cooking time: 20 minutes
    Yield: 4

    Ingredients

     3 tablespoons grape seed oil


     1/2 cup chopped red onion
     1 tablespoon chopped garlic
     1 chopped tomato
     1 teaspoon turmeric
     1 teaspoon brown mustard seeds
     pinch cumin seeds
     3 tablespoons dried curry leaves
     1/2 teaspoon cardamom seeds
     pinch of salt
     1 pound baby red potatoes, washed and cut into quarters
     1 cup sour cream
     1 cup water

    Directions

    1. Heat oil in a large skillet over medium-high heat and add garlic and onion. Cook for 2
    to 3 minutes, add chopped tomato and stir. Cook for 30 seconds and add turmeric,
    mustard seeds, cumin seeds, curry leaves, cardamom seeds, salt and pepper. Add
    potatoes and stir. Add sour cream, water, stir and bring to a boil for 15 minutes, until
    potatoes are cooked through. They are done when the sauce has thickened and
    potatoes are tender.
    Green Beans with Paneer

    Courtesy of Bal Arneson, Spice Goddess

    Crisp green beans and crunchy fried paneer, it's good thing you can serve this dish
    immediately, because you won't want to wait.

    Preparation time: 5 minutes


    Cooking time: 15 minutes
    Yield: 4

    Ingredients

     1 tablespoon grape seed oil


     1 teaspoon grated garlic
     1 teaspoon brown mustard seeds
     2 teaspoons ground coriander
     1 teaspoon ground cumin
     2 tomatoes, chopped
     pinch of salt and freshly ground pepper
     1 pound green beans, tips removed
     1/2 pound of paneer, cut into small cubes

    Directions

    1. Put oil in a large skillet, add garlic and spices and cook for about 15 seconds. Add
    tomatoes and season with salt and pepper, stirring well. Add beans and cook till beans
    are tender crisp, about 8 to 10 minutes.
    2. In another pan, add oil and place over medium heat. Add the cubed paneer and fry till
    golden on all sides. Gently stir into the finished beans and serve immediately.

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