Creamy Cauliflower and Paneer Curry

All bets are off when it comes to dining at parties. At least that's what I tell all my relatives when we invite them over for the holidays. Everyone should indulge in "rich" food every once in a while. It's good for the soul. With that in mind, we decided to cook dishes that were moderately healthy so there are no ifs and buts about what to eat. The following recipe was one of my favorite vegetable curries that was served at our Diwali / Thanksgiving holiday party last month. I love the addition of Paneer (Indian cheese) which added some nutritional value to the dish. Barely any of this dish was remaining towards the end of dinner. It was a great complement to the vegetable biryani and rotis that were also served. 

Ingredients:

- 12 oz Paneer, cut into 1" cubes

- 1 Medium size Cauliflower, cut into small florets

- Two 8oz Tomato Sauce cans (without added salt)

- 1 cup Frozen Carrots and Peas

- ½ Qt Half & Half (use Evaporated Milk for low cal version)
- 2 to 3 tbsp Vegetable Oil

Seasoning/Spices:
- 2½ tbsp Dhanjeera powder (powdered coriander and cumin seeds)
- ½ tsp Garam Masala

- 1 tsp Chili powder

- 1 tsp Turmeric

- 1 to 1½  tsp Salt
- 1 tbsp Kasoori Methi (optional)

Procedure:

In a non-stick skillet, heat oil and add paneer cubes. Stir until they are lightly fried. (Hint: Edges of the paneer should be brownish color). Then add dhanjeera powder, turmeric, chili powder, and garam masala. Mix well and then toss in the cauliflower florets. Add salt and cook the mixture under closed lid until the florets are cooked all the way through but are still firm. 

Then add tomato sauce and cook for 5 more minutes. Finally, add the frozen carrots and peas and half & half. 

 Cook for another 5 to 7 minutes or until the mixture is thick and the curry will be ready to be served. 

A Whole New Way to Eat Asparagus!

My mom pulled off another successful Diwali / Thanksgiving dinner party with the help of her awesome and foodie expert daughter (me). We started a day early and finished just in time to serve our guests and enjoy the party as well. We made some our favorites (including the ever popular Asparagus Twists) and fusion dishes which turned out pretty well. I just wish I had more time to decorate the plate with these twists rather than stacking them the way I did. Alas, there's always next year...

These twists are a great way to enjoy asparagus. They are crispy, crunchy and if you add some seasoning, it helps add a bit more flavor. I borrowed the recipe from this Appetizers book I had and been trying to spice it up every year with the addition of new ingredients. 

This recipe must be a best kept secret because every year, more and more people are ask me about it. You have to try the recipe; if made correctly, you won't be disappointed! 

Ingredients:

- 16 Fresh Asparagus spears, chop off ends and blanch

- One pkt of Frozen Pepperidge Farm Puff Pastry Sheets (each pkg has 2 sheets)

- 1 egg, beaten 

Procedure:

Preheat oven to 415 degrees Fahrenheit. Lay one sheet of puff pastry on a work surface. When it is thawed, brush it lightly with the egg and cut into 1.5cm (or 5/8") strips. Secure to one end of a blanched fresh asparagus spear. 

Wrap around and down the asparagus. Brush the end of the pastry with the egg and secure to the other end of the asparagus. Place the twisted spears on a lightly greased baking tray and bake them for 10-15 minutes or until puffed and golden. 

***Quick Tip: I made my own seasoning with the following ingredients to sprinkle on top of the pastry covered spears: shredded Parmesan cheese, garlic powder, chili powder and salt. However, I couldn't really taste the seasoning when I tried one of them. 

My recommendation is: 

- Lightly coat the blanched asparagus spears with some olive oil. Then roll or sprinkle the seasoning on the spears before they are twisted with the puff pastry sheet strips.  

- Other seasonings you can try are Madras Rasam powder, Vangibhath powder, or Sambhar powder.