Monthly Archives: October 2013

Paneer Kheer / Chena Kheer / Cottage Cheese Pudding

OMG I had such a hectic weekend… Scroll down to the recipe if you don’ want to read this longgggg story of how my weekend unfolded.

My car broke down in the middle of the road late Friday night while my husband was out of town and I was on my way to Target to buy a serving dish for Masterchef (lol I have high hopes ;-), but shouldn’t we all). Masterchef was coming to Kansas City for the open casting call the next morning & I seriously wanted to go see what the experience would be like and learn from the other contestants. You know to get an idea & see how long they have been cooking etc & how I would fair and what I could learn from it all. I am all about the learning 😉 well and winning but learning too! hehe. I try and learn or attempt one new thing every month as a life rule, so this was going to be ‘one’ for the month of October 2013.

So the next morning I got my car towed and a friend helped me get to the Mechanic, sadly the mechanic wasn’t done till 4:30 pm to tell me that there was no ‘fuel’ in my car!!! Seriously, what a riot for no gas. Apparently my fuel gauge was not working so it was showing that I had a full tank! (Now this time it wasn’t my fault for driving it empty, lol).

But regardless in the mean time in between trips to the mechanic & studying & an online Tajweed class (I am getting my BA in Islamic Studies at Islamic Online University) I made Paneer Kheer for the casting call and managed to cool it down quickly. I got my car and was home by 5:30 pm to pick up my kheer and head to the city which is approximately 20 mins away depending on traffic, etc (I knew it was a lost cause but I am always willing to try). I got there by 5:50pm but I couldn’t find parking when I finally did I couldn’t find the entrance… Try finding an entrance for a casting call when the line is not there! Oh well the hotel people finally let me in from another entrance but sadly I couldn’t see anyone there from casting team… I guess they were all gone. But no worries I got to eat my wonderful kheer, and so did my husband & a couple of our friends (my husband ate most of it so I had very little to share, lol) but Alhamdullilah (Praise be to God) I am truly a happy girl :).

In the mean time I made a new friend while I was stranded on the road… A couple of nice people stopped to ask me if I needed help and were really kind. A beautiful person stayed with me through out the ordeal and even asked her husband (who was probably happily at home) to come help me out. Overland Park, KS have really nice people (& I do love it here). Since I am new in town I am truly glad that I have gotten to know one more person living close by…

Thank you to Gayle and Steve Rice, my friends Mehwish and Sameera and their wonderful husbands for helping me out. It was a fun late night party on the middle of the road (& no, no cops showed up to break it off 😉 )

Now I just have a few days left in October to try out something new! Wish me luck!

So here goes the recipe for Paneer Kheer 🙂 Enjoy.


8 cups of Whole Milk – divided into 2 parts.
2 tablespoons of lemon juice
½ cup sugar (or as per taste)
A pinch of Saffron
1 packet of any sweetener (or regular white powdered sugar)
2 to 3 Green Cardamom – crushed to make powder or (¼ tsp cardamom powder)
4 – 5 Cashew Nuts – crushed
Pistachios to garnish

Cookware needed:
1 Non-stick pan or Enamel based cookware
1 Steel pan

In a steel pan add 4 cups of milk and bring to a boil (stirring occasionally).
As the milk boils add the lemon juice and let the milk curdle (to make paneer).
Once you see a yellowish whey you know your paneer is ready.
Switch off the stove and strain the paneer in a cheesecloth.
Pour cold water over the paneer, tie and let it sit in the cheesecloth for 30 minutes.


In the mean time use a non-stick pan or an enamel based pan and boil the other 4 cups of milk (stirring occasionally)
Grind saffron and one packet of the sweetener and add to the boiling milk.
Cook this milk on low flame till it has been reduced to half (stirring occasionally).


Remove the paneer from the cheesecloth and grind it in a food processor if desired. This will give it a smoother texture. (You do not need to this step but I wanted it crushed and smoothed out).


Add the Paneer to the milk mixture and sugar and bring to a boil (stirring occasionally).
In the same food processor add the cashew nuts and grind to bits.
Add the cashew nuts to the kheer (paneer milk mixture) and cook for a few minutes. (stirring occasionally).
Grind cardamom and add the crushed powder (add this last as the flavor will be stronger then and won’t cook out).
Bring the kheer to a boil and turn off heat.


Chill before serving.
Garnish with chopped pistachios.


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Spicy Omelet Paratha

So I wasn’t in the mood to cook today but I was as usual very hungry. Hence this was a yummy lunch with very little effort.

1 frozen paratha (I used a frozen stuffed peas paratha you can even use a plain paratha or make your own. Remember I was in a hurry to eat :-p)
2 eggs – beaten
1/2 an onion – diced
1/2 handful spinach – (optional) – chopped
1/2 a handful lettuce mix
1/2 a handful shredded mozzarella
1 or 1/2 green chili (as per taste) – diced
Salt, Pepper and Cayenne pepper (as per taste)
1 tbs oil

In a frying pan add 1 tbs of oil and the frozen paratha.
In a separate bowl add the eggs, green chili, chopped onion, salt, pepper, cayenne pepper and whisk well.
Cook the paratha half way on both sides.
On one side pour the whisked egg on the paratha and lower the flame to medium/low heat so the paratha doesn’t burn.
Let the edges of the egg cook well enough where it can be lifted without a problem.
The top of the paratha will be a bit runny.
Quickly flip the paratha (some of the egg will be left behind on the pan while flipping but that’s completely okay as it will set with the runny side once flipped).
Cook for a minute and re-flip.
Now add your mozzarella cheese, spinach and lettuce.
Fold and cook for a minute.
If you can; flip it one last time (do not attempt this if it’s hard for you to do).
Serve with spicy chutney.

Eat a hearty lunch with ease 🙂

P.S if anyone needs more pictures let me know I will remake it and add it on.


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Beef Pomegranate Pot Roast


3 beef rib eye steaks
½ of a Pomegranate
1 cup frozen spinach – (I used 2 but 1 cup would be better)
3 tbs Feta Cheese
¼ tsp Meat tenderizer powder
½ tsp Coriander powder
Black pepper powder
Salt to taste
1 tbs Panko breadcrumbs
½ tsp Red Chili powder
1 Onion – sliced
2 cups Vegetable stock
½ cup Pomegranate juice
½ a Beef bullion cube – (you do not need to use this if you are using beef broth, please be advised if you put this in – add less salt).
1 tsp Ginger paste
1 tsp Garlic paste
4 tbs of oil to fry

Cookware needed:
1 Dutch oven
3 toothpicks
1 Meat Tenderizer
1 Oven
1 Microwave

Place a plastic bag or cover underneath your cutting board because you are about to make a mess.
Wash and pat dry the beefsteaks.
Place on a cutting board and sprinkle meat tenderizer powder and ½ of the pomegranate arils received from ½ of the Pomegranate.
Use the meat tenderizer and smash the pomegranate seeds into the beef.


Meanwhile, in a separate bowl defrost the frozen spinach by cooking it in the microwave for 2 minutes.
To the spinach add the feta cheese, remaining half of the pomegranate arils, panko breadcrumbs, coriander powder and ¼ tsp of the black pepper powder.
Mix well – (if you don’t like the crunch of pomegranate seeds crush them well while mixing).


Take 4 fingers full of the spinach mixture and place on top of the beef. (You may have left over spinach mixture)
Roll up the beef tightly and use a toothpick to secure in place.
Sprinkle the rolled beefsteaks with pepper and salt.


Heat oil in a Dutch oven and add the rolled beefsteaks.
Brown on either side and remove from heat and set aside.


In the same Dutch oven add sliced onions and ginger and garlic paste and cook till slightly translucent brown.
Add the left over spinach mixture and mix well with the onions; let it cook for a minute or two.
Add the vegetable broth, bullion cube and pomegranate juice and let it come to a boil.


Add the browned beef steaks, red chili powder and salt.
Cover the Dutch oven.
Set in the Oven at 350° for 2 hours.
Remove and serve hot.


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Shrimp with Pomegranate Tamarind and Date chutney


Ingredients for Pomegranate Tamarind & Date Chutney:
3 tbs of Pomegranate juice
1 tbs of Tamarind Concentrate
3 dried Red Chilies
3 Dates
1 cup of water
¼ Cumin powder

Ingredients for frying shrimp:
1 packet of 12 oz shrimp
Salt to taste
½ Red Chili powder
½ Coriander powder
½ Turmeric powder
1 tbs Ginger paste
4 tbs of Oil to fry

Add the ingredients for Pomegranate Tamarind & Date Chutney and boil till the water is reduced to half.
Once reduced put in a food processor and crush well.
Pour the crushed liquid back in the pot and re-boil till the liquid is reduced to half.


In the meantime marinate the shrimp with red chili powder, coriander, turmeric and 1tbs of ginger paste.
In a non-stick pan add the oil, marinated shrimp, chutney, salt and cook well till chutney is reduced to a paste.


Once the chutney is reduced fry on high heat to get a nice crust.


This can be served with rice, or tacos or any thing you like to eat fried shrimp with ☺


Enjoy 🙂

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Pomegranate Coconut Barfi

omg I am going Pomegranate crazy in my house right now next few recipes are all going to entail pomegranate so bear with me.


2 cups desiccated shredded coconut
1 cup sugar
½ cup Cream – (I used 2% milk)
2 to 3 Saffron Strands
2 Green Cardamom pods – crushed
½ a pomegranate
1 packet of Splenda or regular sugar
1 tsp of Clarified butter / ghee
Cashew nuts for garnish

Crush the cardamom pods with Splenda and the saffaron strands grind to a nice powder.
Add the Pomegranate to it and crush well.
Set aside.
In the meantime in a non-stick heavy bottom pan, add the desiccated coconut, sugar and milk and mix well. Cook for a minute or two.


Add the crushed pomegranate mixture and cook the coconut and pomegranate mixture for a few minutes. Cook till the coconut starts to change color.
Once the coconut has turned slightly brown turn off flame and set aside.


Grease the dish you want the barfi to set in with ghee or butter and quickly transfer the coconut – pomegranate barfi to the greased dish.
Garnish with cashew nuts – try to push it in a bit so it sets along with the barfi.
Let it cool to room temperature and cut into pieces.
For quicker cooling, place it in the refrigerator for an hour.


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