Cooking with Renu #1

Matar(peas) Paneer

1/2 litre milk

1 1/4 t vinegar

Boil milk. Add vinegar very slowly, while stirring milk. When it has separated scrape from side of pan and drain in a sieve. Pat in to rectangular shape while pressing out excess liquid.



1.5 t cumin seeds

1 bay leaf

1” piece cinnamon

1 dry red chili

2 tomatoes puréed

1/2 t coriander

1/4 t chili powder

1/4 t paprika

1/2 t salt

1c peas

1 T chopped cilantro

NOTE: when using Asefitada never use garlic and vice verse.

2 T oil in pan – heat.

Add pinch of asefitida, cumin seeds. Let pop. Add bay leaf, cinnamon stick, and chili. Add tomato purée and cook down. Add remaining dry spices to the tomatoes. Add peas and paneer.

Cut the paneer in to cubes and brown lightly in a little oil.

Sprinkle with cilantro.

Baingan Bharta (Punjab/Rajasthan)

1 eggplant

Char over open flame.

1 tomato diced

1/2 red onion, chopped finely

1/2 tsp fennel seeds

1T ginger, chopped

1t garlic, chopped

1/2 t salt

1/2 t paprika

1/4 t chili powder

1/4 t turmeric

1/2 c yogurt

Handful of fresh mint.

Heat 3T oil. Add fennel seeds and let pop.

Add onion and cook until light brown. Add ginger and garlic

Add tomato and cook until soft. Remove from heat.

Peel and chop eggplant. Add to tomato mix. Add dry spices, yogurt and half the mint, chopped.

Chop remaining mint for garnish.

Roth bread – an old recipe from Rajasthan.

This particular bread is eaten at the full moon in August. Married women fast for the entire day, and they prepare this bread serving the first piece to a cow, the second piece to their husband, and only then can they break their fast and eat themselves.

250g whole wheat flour

1 t salt

1 t carom seeds (Adjuain – good for digestion)

1 T ghee

Crumble ghee and add enough water to make a firm dough. Cover and let it rest.

Punch and knead lightly until smooth and even. Break off golf ball size pieces and roll to about 1/8”thick – about 6”diameter. Crimp the edges and stamp with wedding band to make rings on surface.

Bake on dry cast iron pan. Flip and brush ghee on browned surface. Flip again with ghee side down.

Credit: Renu Kamir


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