Palak tofu-paneer

Yield: 8 Servings

1 lb Firm tofu drained cubed      1/4 c Soy sauce Oil for deep-frying
2 tb Ghee      2 1/2 lb Frozen chopped spinach
6 c Fresh tomatoes cubed      2 tb Ghee
2 ts Curry powder      2 ts Asafetida
1 1/2 ts Ground cumin      1 ts Ground coriander
3/4 ts Cayenne pepper      1/2 ts Black pepper
1/2 ts Cinnamon      1/4 ts Allspice
1/4 ts Cloves      2 tb Soy sauce

Soak first 2 ingredients together while heating the oil to 350 degrees. Remove cubes from soy sauce and drain a few seconds in a strainer to remove excess soy sauce. Drop tofu cubes in heated oil all at once (or in a couple of separate batches if you desire) and cook till browned and a little crisp on the outside. Remove from oil and drain on plate covered with 2 to 3 thicknesses of paper towels. Leftover soy sauce can be kept and used later. As the tofu cubes are cooking (or before you start frying them) combine the next 3 ingredients together in a skillet. Cover and put on medium flame to simmer for 10 minutes. Remove lid and mix well (the frozen spinach should be thawed and mixable by now). Leave uncovered over medium flame to allow some of the juices to cook off as you make the chaunce. This is done by heating the ghee or oil in a butter-warming pot and adding all the spices listed. Toast in oil till the fragrance of the spices fills the kitchen and the spices appear to be browned. Pour into cooking vegetables immediately add soy sauce and mix thoroughly till tomatoes break up. Turn off heat add cooked tofu cubes and cover for a few minutes before serving. Makes 8 entree-sized servings or twice as many side dish sized servings. Kathy Hoshijo Kathy Cooks -- Vegetarian, Low Cholesterol Posted by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: PALAK TOMATAR (SPINACH & TOMATOES) Categories: Indian, Vegetarian, Main dish Yield: 4 Servings 1 lb Spinach, fresh or thawed 3 ea Tomatoes, chopped 1 ea Onion, large and chopped 1/4 ts Turmeric 1 tb Ginger, fresh and chopped 2 ea Green chilies (optional) 1 c Water 5 tb Butter/Oleo 1 pn Salt 1 tb Lemon juice Place spinach, tomatoes, onions, turmeric, ginger and chilies in a saucepan with 1 cup water. Cook, covered, 15 mins over medium-low heat. Remove from heat and cool. Blend in an electric blender to a creamy consistency. Heat butter/oleo in a saucepan. Add spinach mixture and salt to taste. Cook for 5 mins over low heat. Add lemon juice and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: PALAK TOMATAR (SPINACH & TOMATOES) Categories: Indian, Vegetarian, Main dish Yield: 4 Servings 1 lb Spinach, fresh or thawed 3 Tomatoes, chopped 1 Onion, large and chopped 1/4 ts Turmeric 1 tb Ginger, fresh and chopped 2 Green chilies (optional) 1 c Water 5 tb Butter/Oleo 1 pn Salt 1 tb Lemon juice Place spinach, tomatoes, onions, turmeric, ginger and chilies in a saucepan with 1 cup water. Cook, covered, 15 mins over medium-low heat. Remove from heat and cool. Blend in an electric blender to a creamy consistency. Heat butter/oleo in a saucepan. Add spinach mixture and salt to taste. Cook for 5 mins over low heat. Add lemon juice and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: PALATSCHINKEN FROM BRIGITTE SEALING Categories: Desserts Yield: 4 Servings 5 1/3 oz Flour 2 Eggs 1 c Water 1 pn Salt 1 ts Sugar 2 Squares Baking chocolate 1 tb Butter 2 tb Powdered sugar 1. Mix flour, eggs, and water, salt and the sugar. Beat until very fluffy. Melt butter in skillet and drop in dough by tablespoonsful and spread out thinly. Make the pancakes small. Fry until golden brown. Keep warm. 2. Melt chocolate and powdered sugar in microwave or over hot water. Fill the pancakes with this mix. Roll them up gently. and sprinkle with additional powdered sugar. Serve WARM! This is a classical Austrian and German dessert. From: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda Fields, Sysop, Cyberealm BBS, Watertown, NY 1993 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: PALATSCHINKEN MIT FRUECHTEN (PANCAKES WITH FR Categories: Main dish Yield: 1 Servings -========================== -====================== -(serves 2) Ingredients: Dough: 4 tblsp butter 100 g flour 1 pinch salt 1/8 l milk 4 tblsp soda water 1 egg Filling: 1/4 banana 250 g strawberries or any other fruit you like 2 tsp honey vanilla or chocolate ice cream fruits for garnish Melt butter, let cool. Stir together flour woth salt, milk and soda water. Stir egg (to combine white and yolk thoroughly). Add egg and 1 tblsp of butter to the dough. For filling: Clean and dice fruits. Steam together with honey in a small pan for about 2 minutes at medium heat. Put aside. Put 1/2 tsp butter in pan (1/2 tsp for every pancake) and bake 6 pancakes one after the other for about 2 minutes each side so that they are golden brown. Puree steamed fruit roughly. Put on pancakes and roll them together. Put 3 pancakes each on a plate and serve with ice cream and fresh strawberries. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%% From: artc@world.std.com (Art Campbell) Source: Tasahara Bread Book Converted by MMCONV vers. 1.40 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: PALATSCHINKEN+ Categories: Jewish, Viennese, Brunch Yield: 6 Servings MMMMM--------------------------FILLING------------------------------- 1 tb Brandy 1 c Apricot or strawberry jam MMMMM---------------------------CREPES-------------------------------- 1 c Flour pn Salt 2 tb Sugar 1 c Milk 2 Eggs MMMMM-----------------------TO COOK CREPES---------------------------- Butter as needed Stir the brandy into the jam and set aside. Sift the flour into a bowl along with the salt and sugar. Gradually add the milk, to make a smooth batter. Add the lightly beaten eggs and stir again until the batter is once more smooth. Heat a 9 inch skillet (nonstick would be perfect) and pour in just enough melted butter to cover the whole surface of the pan when the pan is tilted. Pour in enough batter to cover the pan thinly, but completely. *Tip-Kind of rotate the pan just after batter is poured in to spread the batter all around quickly. It's really easy and after a couple crepes you'll be an expert! Cook the crepe over medium heat until the underside is lightly browned and the pancake is firm. Turn the crepe over and brown it lightly on the other side. Don't overcook as they can become stiff. Tranfer the crepe to a platter and cover with a thin coating of the jam. Roll it up neatly, place it on an ovenproof or silver platter and keep it warm in a 250 degree oven with a tea towel placed over the top. Repeat this procedure until all the batter is used, laying the Palatschinken side by side or stacking them like logs. Dust the finished Palatschinken generousely with vanilla sugar or powdered sugar and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: PALILALIA INDIA PALE ALE Categories: Amber beers, Light beers, Alcohol, Beverages, Beers Yield: 50 Servings 7 lb Malt Extract Powder-Light 1 lb Crystal Malt 1/2 lb Malted Barley; toasted 2 ts Gypsum 1 1/2 oz Northern Brewer Hops; -boiling 3/4 oz Cascade Hops; finishing 1 pk Ale yeast 3/4 c Corn sugar; bottling Toast malted barley at 350 for 10 min. Add cracked crystal malt and malted barley to 1.5 gal of cold water and remove when boiling commences. Add the malt extract, Northern Brewer hops, and gypsum and boil for 45-60 min. Add finishing hops during final minute of boil. Sparge into fermenter and pitch yeast when cool. Should age 3 to 4 weeks before drinking for best results. Serving Ideas : can sub amber malt extract. NOTES : O.G.:1.048-1.052 F.G:1.014-1.017 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: PALM BEACH BROWNIES Categories: Florida, Nuts, Bar cookies Yield: 32 Servings 8 oz Unsweetened chocolate 2 Sticks Unsalted butter 2 c Walnuts, be generous 5 lg Eggs 2 ts Pure vanilla extract 1/2 ts Almond extract 1/4 ts Salt 1 tb Plus 1 teaspoon powdered -instant Expresso 3 3/4 c Sugar 1 2/3 c Unbleached flour -- sifted Adjust an oven rack one-third up from the bottom and preheat oven to 425 degrees. Line a 9x11x2-inch pan with foil. Brush well with melted butter. Melt the chocolate and butter in the top of a large double boiler over hot water on moderate heat or in a small, heavy saucepan on low heat, stirring occasionally. When combined, remove from heat and set aside. Break the walnuts into pieces if necessary, trying to keep them fairly large. In the large bowl of an electric mixer, beat the eggs with the vanilla and almond extracts, salt, expresso and sugar at high speed for 10 minutes. On low speed, add the chocolate mixture and beat only until mixed. Remove the bowl from the mixer and stir in the nuts. Pour the batter into the prepared pan. Bake for 35 minutes, reversing the pan from front to back once to insure even baking. At the end of 35 minutes, the cake will have a firm crust, but when tested with a toothpick will appear underbaked. Do not be concerned, it is done. Remove the pan from the oven and let stand until cool. Invert the brownies onto a cookie sheet and remove the foil. Cover with length of waxed paper and another cookie sheet, invert again. This cake MUST be covered and refrigerated for a few hours or overnight before it is cut into bars. Makes 32 JUMBO brownies. Recipe By : Maida Heatter (3-22-96) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: PALM BEACH CHEESECAKE Categories: Miamiherald, Desserts, Cheesecakes Yield: 8 -10 serve MMMMM-----------------FORMATTED BY LISA CRAWFORD---------------------- MMMMM-----------------------FOR THE CRUST---------------------------- 1 c Walnuts; ground 2 c Graham cracker crumbs 4 tb Butter; melted MMMMM----------------------FOR THE FILLING--------------------------- 1 1/2 lb Cream cheese 1 1/4 c Dark brown sugar 1 1/2 ts Vanilla 3 Eggs 1 c Walnuts; finely chopped MMMMM-------------------FOR THE PRALINE SAUCE------------------------ 1/4 c Dark brown sugar 4 tb Butter 1/2 c Heavy cream 1/2 c Walnuts; chopped 25 Walnut halves Make the crust: Combine the ground walnuts, graham cracker crumbs, and melted butter. Press the bottom and 1 inch up the sides of a 9-inch springform pan. Make the filling: Preheat the oven to 300 degrees F. Cream the cheese with sugar and vanilla. Add eggs gradually, beating until smooth. Stir in walnuts. Pour into crusts and bake for 1 1/2 hours, until barely set. Cool inpan on rack. (May be prepared up to 48 hours in advance if covered and refrigerated) Make the sauce: Heat the sugar and butter over medium high heat, stirring until smooth. Whisk in cream. Boil, whisking, about 5 minutes, until sugar barely begins to caramelize. Add walnuts. Cool to lukewarm. Slice cheesecake, top with sauce and garnish with walnut halves. Nutritional info per serving: 918 cal; 20g pro, 56g carb, 72g fat (68%), 219g fiber, 225mg chol, 468mg sodium Source: Miami Herald, 11/2/95 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: PALMIERS WITH HONEY MUSTARD & PROSCIUTTO Categories: Appetizers Yield: 20 Servings 1 Sheet puff pastry -- 18 x 11 3 tb Honey mustard 4 oz Prosciutto -- thinly sliced 1 c Parmesan cheese -- freshly Grated 1 Egg 2 ts Water Place the puff pastry on a work surface and spread the mustard over the top. Arrange the prosciutto evenly over the mustard to cover all the pastry and then sprinkle with the Parmesan. Lightly press the cheese into the prosciutto with a rolling pin. starting at one long edge roll up the puff pastry like a jelly roll just to the middle of the dough; then roll up the other side in the same fashion making two rolls that meet in the center. Using a serrated knife cut the rolls crosswise into 1/2" slices. Place the slices on cookie sheets lined with parchment paper and press lightly with your hands to flatten. Refrigerate for 15 minutes. Preheat oven to 400 degrees. Beat the egg and water together in a small bowl. Brush the top of each palmier with the egg wash. Bake until puffed and lightly golden about 10 minutes. Serve warm or at room temperature. Recipe By : The Silver Platter Good Times Cookbook