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I taught you to make paneer in my previous post (http://hannascreation.com/how-to-make-paneer/). I want to show you how to make paneer in this post. The recipe...
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Baby shrimp and cod fillets are cooked in chicken broth with green bell peppers, chopped tomatoes, cumin and chili powder in this soup finished with plain yogurt.
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Get Cheese Fondue Recipe from Food Network
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Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!
cooking.nytimes.com
Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco If you want spice, add the chipotle, or garnish with some salsa If salt is an issue, use ranchero rather than cotija cheese.
www.delish.com
Roll up your sleeves for this neat, nourishing rendition of a meat-and-tomatoes favorite. Use ground turkey as a smart stand-in for ground chuck in a range of recipes -- it provides plenty of meaty flavor, with less saturated fat.
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Browned stew meat and onions simmered in soy sauce and Worcestershire sauce; seasoned with garlic powder. Great served over rice or egg noodles.
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Even non-sardine-lovers will enjoy this excellent salad with its garlicky sauce. We think one can of sardines is just the right amount, but if youre a big fan of the little fish, go ahead and use two.
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Fennel is a gem of the vegetable kingdom, and braising accentuates its anise-like flavor.
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These Japanese pot stickers are a fun favorite! Little fried wrappers are filled with pork and veggies, and dipped into a tasty sauce.
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This is a unique salad with a Greek flair to it, but without the pungency of feta. Green pepper sauce and anise seed make this dish wonderfully delicious and unique.
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Get Shakshouka Recipe from Food Network