A Delicious Indian-themed Dinner

Palak Panner (Non-spicy)

                Olive Oil
2              Cloves garlic, minced
1              tbsp grated fresh ginger root
1              medium chopped onion
2              tsp cumin
1              tsp coriander
1              tsp turmeric
3/4 cup    sour cream
1             large bundle spinach, ripped into smaller pieces
1             tomato chopped
2 tbsp     chopped cilantro
8 ounces ricotta

1. In a medium pot heat some olive oil and sauté onions for about 2-3 minutes. Then add 1/2 of the ginger and the garlic. Sauté until brown. Mix in the spices and coat ingredients, and then add in the sour cream. Add the spinach a bit at a time (about 1/2 cups), waiting until spinach reduces each time before adding more. Once this has been done with all of the spinach, remove from heat.

2. Heat about 2 tbsp of olive oil in a frying pan on medium heat, and add ricotta. Fry for about 5 mintues. Be careful that the heat is not on too hot, or the cheese will really bubble.

3. While frying the cheese, pour the spinach mix into a blender and puree with the tomato, cilantro, and the rest of the ginger. Add back to the pot and keep warm on low.

4. Add the ricotta to the spinach mixture, mix well. Serve with Basmati Rice.Serves 4.

Naan Bread


This was my first time ever using yeast. So needless to say, I was quite nervous.
I put the yeast and sugar in what I thought was luke warm water. Then I began to second-guess myself. I knew yeast was something you had to be very particular with, and it didn't seem to be foaming like I thought it should.

I found this online, once I began to panic. http://www.thekitchn.com/working-with-yeast-be-not-afra-72256. I found it useful, and decided to be brave. I knew that the water had to have been a pretty reasonable temperature, and the yeast-water was foaming/bubbling a little bit.

So I went for it. The naan didn't turn out like store-bought or Indian Restaurant Quality, but it was good. I think a few more tries will get me there.  Here's the recipe:



1tsp       sugar
1 tsp     dried yeast
2/3 cup warm water
2 cups all-purpose flour
1 tsp     olive oil
1 tsp     salt
1/4 cup butter, melted

1. Put the sugar and yeast in a small bowl. Add the water. Mix until the yeast dissolves. Put aside until mixture froths.

2. Put the flour in a large bowl, and create a hole in the middle.And add the oil, salt and yeast mix.

3. Using your hand, mix well. Add more water if the dough feels too dry.

4. Turn the dough out on a lightly floured surface. Knead until smooth.

5. Place the dough back in the bowl, and cover. Leave in a warm place.

6. Wait about an hour and a half (or until the dough has about doubled in size).

7. Preheat oven to 475 F. Line a baking sheet with tinfoil and grease lightly. Turn out the dough on the floured surface again. Knead once more.

8. Break off the bread into six pieces. Roll the pieces until they are about 12cm in diameter, and about 1 cm thick.

9.Place bread pieces on baking sheet and put into oven. Flip naan every couple of minutes and brush with butter. When it looks browned, it's ready.

Enjoy!




Serve the Palak Paneer and Naan with a garden salad with your mix of ingredients, topped with my Apple Butter Vinaigarette