This is a bonus to all Q.B.B. Pure Ghee Fans, specially for the coming Deepavali! Food is a key part of Deepavali and I find many of the traditional recipes associated with Deepavali are not that healthy. Of course, we can modify some of the recipes to make them healthier – however we will have to compromise with the taste. Modifying recipes to make them healthier does not mean that you will have to remove sugar, oil, ghee, butter, milk, etc. entirely from the recipes! You can reduce these ingredients and then eat moderately. I am sharing one of my most favourite recipes with you. I have cooked these recipes many times at different food events and have received hundreds of compliments! The recipe is perfect – it is all about how you plate the dish with the final professional touch. Vegetarians, the good news is that you too can use the same recipes minus the fish. I am giving you the recipe for making Pepper Crusted Paneer. I wish all of you a healthy and happy Deepavali!
TO PREPARE THE MASALA BEANS
40 g Q.B.B. Pure Ghee
10 g julienned ginger
230 g chopped tomatoes
20 g meat curry powder
80 g natural yoghurt
150 g boiled kidney beans, drained
150 g boiled chick peas, drained
80 g frozen peas, thawed
4 g salt
15 g finely chopped coriander leaves
15 g finely chopped mint leaves
- Heat Q.B.B. Pure Ghee and sauté the ginger till aromatic.
- Add in the chopped tomatoes and sauté till it becomes soft and pulpy.
- Add in the rest of the ingredients and cook till almost dry.
- Remove from stove and keep aside.
TO MAKE THE PESHAWARI PILAU
50 g Q.B.B. Pure Ghee
1 X 4 cm cinnamon stick
5 cardamom pods
2 dried bay leaves
900 g hot water or chicken stock
60 g natural yoghurt, beaten
7 g salt
Generous pinch of saffron
500 g basmati rice, washed thoroughly and soaked for 20 minutes
- Heat Q.B.B. Pure Ghee in a heavy bottomed pot and fry the cinnamon stick, cardamoms and bay leaves until aromatic.
- Add in the water, yoghurt, salt, and saffron, and bring to boil.
- Add in the drained rice, stir to combine well and cover pot.
- Cook over medium heat until rice is ready.
- Turn off stove. Remove the whole spices and fluff up rice and fold in the cooked MASALA BEANS.
TO MAKE THE MANGO AND POMEGRANATE RAITA
400 g natural yoghurt
10 g sugar
5 g salt
20 g lime juice
1 fresh red chilli, seeded and julienned
2 g roasted cumin powder
180 g ripe mango, cut into 1 cm dices
70 g pomegranate seeds
15 g chopped coriander leaves
- Place first 6 ingredients into a bowl and combine well and keep chilled.
- Just before serving, combine the mango and pomegranate with the prepared yoghurt.
- Sprinkle with coriander leaves and serve immediately.
TO MAKE THE PEPPER CRUSTED SALMON
40 g black peppercorns, pounded coarsely
40 g ginger, very finely chopped
2 g curry leaves, finely shredded
5 g garam masala
15 g lime juice
200 g sour cream or yoghurt
5 g fine salt
40 g finely chopped coriander leaves
10 g garlic cloves, finely chopped
10 g black mustard seeds, pounded coarse
180 g X 4 salmon steaks
- Combine the first 10 ingredients in a bowl well.
- Dip the salmon steaks in this mixture and place skin side down on a baking tray.
- Top the fish slices with the balance of the marinade.
- Bake fish in a preheated oven of 180°C for 15-20 minutes or until fish is cooked.
Place cooked Peshawari Pilau on plate. Top with a Pepper Crusted Salmon. Serve with Mango and Pomegranate Raita on the side.