Paneerjalfrezipaneerwithgreenpeppersonionsandtomatoes Recipes

GIARDINIERA

Giardiniera image

Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It's perfect to offer alongside pickles or olives on a relish tray. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 10 pints.

Number Of Ingredients 15

Ingredients

6 cups white vinegar
3-1/2 cups sugar
3 cups water
4-1/2 teaspoons canning salt
1 tablespoon dried oregano
1 tablespoon fennel seed
2 small heads cauliflower, broken into small florets (about 12 cups)
4 large carrots, sliced
4 celery ribs, cut into 1/2-inch slices
48 pearl onions, peeled and trimmed (about 1-1/4 pounds)
4 large sweet red peppers, cut into 1/2-inch strips
4 serrano peppers, seeds removed and thinly sliced
10 bay leaves
20 whole peppercorns
10 garlic cloves, thinly sliced

Steps:

In a large stockpot, combine vinegar, sugar, water, canning salt, oregano and fennel seed. Bring to a boil. Add cauliflower, carrots, celery and onions; return to a boil. Remove from heat; add peppers., Carefully ladle hot mixture into 10 hot 1-pint jars, leaving 1/2- in. headspace. Add a bay leaf and 2 peppercorns to each jar; divide garlic slices among jars. Remove air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 74 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

PANEER JALFREZI (PANEER WITH GREEN PEPPERS, ONIONS AND TOMATOES)

Paneer Jalfrezi (Paneer With Green Peppers, Onions and Tomatoes) image

Jalfrezi refers to a dish cooked with peppers and onions. Monisha Bharadwaj suggests to serve this with roti (bread) and nothing else. However, I served this with plain basmati rice which was lovely. The recipe has been adapted from Monisha Bharadwaj's beautiful book India's Vegetarian Cooking - A Regional Guide. It serves 2 as a main dish together with Indian bread or rice or 4 as a side dish accompanied by another Indian dish.

Provided by tigerduck

Categories Cheese

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons sunflower oil
1 teaspoon cumin seed
1 large onion, halved and finely sliced
1/2 tablespoon ginger paste
1/2 tablespoon garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
1/2 teaspoon coriander powder
salt
1 small green pepper, quartered, deseeded and sliced (150g)
2 ripe tomatoes, quartered and sliced
150 g panir, cubed
3 tablespoons fresh coriander, chopped (=cilantro)

Steps:

Heat oil in a skillet and fry cumin seeds for one minute.
Add onion and fry on low heat until soft. Add more oil if necessary.
Add ginger and garlic paste and fry for a few seconds until well blended.
Sprinkle in the spice powders and some salt and cook on low heat until the oil begins to separate in about 3 minutes. Stir frequently to prevent scorching.
Add the sliced pepper pieces, stir and simmer gently until they are nearly done but still hold their shape, for about 8 minutes.
Add the tomatoes and paneer and cook for about 2 minutes until soft but not mushy; the tomatoes will begin to soften at once because of the salt that has already been added.
Check the seasoning (you may need to add a little bit more salt, take off the heat and serve hot, sprinkled with fresh coriander.
Serve with Indian bread as suggested by Monisha Bharadway or with basmati rice and another Indian dish/other Indian dishes.

Nutrition Facts : Calories 194.3, Fat 14.4, SaturatedFat 1.9, Sodium 19.6, Carbohydrate 16.4, Fiber 3.7, Sugar 7.5, Protein 2.6

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