Secrets Of Good Cooking

1. Today i would like to write a few words on secrets of good cooking, especially when you are following a receipe and lot of people would do like i used to do " keep cooking and keep reading the receipe at the same time."
   I would suggest the following few tips........
   
   First read the entire receipe before begining to work.
   
   Then have all the ingredients ready,weather sliced,chopped,minced or measured.
   
   Always start with the item which requires the longest cooking time and adding those items toward the end which cook fast or require minimum cooking time.
   
   Also when lots of vegetables are required in one dish, they should be cut in similar size and shape so they give great appearance.
   
   Vegetables cut in smaller size need little less cooking time, so whenever you are in a hurry, cut veggies in smaller than usual to cook faster.

Cheese Cubes cooked with Fenugreek (Methi)

Fenugreek and Cheese
Also called Methi and Paneer

Fenugreek has a unique flavour, so when it is combined with cheese, it enhances the flavour of cheese also. Either fresh Methi leaves or frozen Methi can be used, though frozen comes out very handy and is equally good. Frozen one is available in Indian supermarkets.

Ingredients
3/4 cup frozen Methi
3 Tbs olive oil
1/2 Ts whole corriander
2-3 dry whole red chilies
Pinch of cuminseed
Pinch of dry corriander powder
1/2 Ts turmeric

1 Ts ginger, garlic paste
1/2 cup finely chopped onions
1/2 Ts salt
Pinch of sugar
2-3 Tbs low fat milk
1 cup tiny cheese cubes


Thaw the frozen Methi to room temprature,squeeze the excess water out and keep it aside.
Heat the oil in a medium pan on medium heat and add whole corriander, dry red chilies, cuminseed,corriander powder,turmeric, ginger-garlic paste,followed by onions, salt and sugar, stirring occasionally. Cook for 3-4 minutes until onions look translucent.
Add methi and saute with onion mixture for 5-6 minutes. Put the lid on and cook for another 5-6 minutes.
Add milk and cheese cubes, stir it gently and simmer for 3-4 minutes on low heat.
Its ready to be served hot.

SUPER TIP
Methi is a green leafy vegetable, where only leaves are used and stems are discarded.
Dry Methi powder is known for its exellant flavour. All the gourmeh curries are given the final touch with dry Methi powder.

Soak the fresh Methi leaves in water for 15-20 minutes with pinch of salt to take away the bitter taste.

Welcome to my blog!

Check back regularly for new recipes & tips on healthy living!