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Flamed Spanish olives and chilli chutney paneer recipe

Flamed Spanish olives and chilli chutney paneer recipe

  • Recipes
  • Dish type
  • Starters
  • Starters with cheese

This tasty starter is easy to make and simply packed with a whole array of delicious flavours, sure to be a finger food hit.

1 person made this

IngredientsServes: 8

  • 10 (30g) paneer cubes
  • 2 tablespoons Greek yoghurt
  • 45g chickpea flour
  • 1 teaspoon ginger and garlic paste
  • salt, to taste
  • black salt, to taste
  • 2 teaspoons garam masala
  • 2 tablespoons mint or coriander paste
  • 1 teaspoon green chilli paste
  • 7 black Spanish olives
  • 4 tablespoons mustard oil
  • chat masala, to taste
  • 2 teaspoons roasted jeera powder
  • 1 wedge lemon

MethodPrep:25min ›Cook:7min ›Ready in:32min

  1. Make a slit in the paneer to form a small pocket.
  2. Prepare a marinade of yoghurt, chickpea flour, ginger and garlic paste, salt, garam masala.
  3. Make an olive chutney by combining the mint or coriander and chilli paste, the chopped olives and mix well.
  4. Put the chutney in the pockets of the paneer and marinate in the yoghurt and masala marinade. Place the paneer gently into tandoor skewers or satay sticks.
  5. Bake in a tandoor oven or in a preheated oven at 180 C / Gas 4 for 7 to 10 minutes.
  6. Combine the mustard oil, chaat masala and jeera powder to form a dip. Remove from the oven and serve hot with olives, dip and a wedge of lemon.

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Flamed Spanish olives and chilli chutney paneer recipe - Recipes

Assamese Olive Gur Chutney with mustard oil and panch phoran tempering sounds so very flavorful ! The recipe too sounds very easy and quick.

Yes Poonam. It is super easy and tasty as well

Shobha I knew that some state of India uses olives to prepare a chutney but I couldn't find the exact recipe. Such a unique ingredient to make chutneys. Olive gur chutney sure looks tempting, I'm going to try it but will have to use the Spanish olives.

Thanks Mayuri, It is so very simple and tastes really good. Even I used the bottled olives and they were imported product.

Loved this flavourful easy peasy chutney with olives and jaggery.. never tried it, will make it soon.

Thanks Swati. Make and enjoy

What a beautiful, unique chutney! Can imagine how flavourful it would be, with the panch phoron, jaggery, cumin powder and mustard oil going in. I had no idea about olives growing in the wild in Assam!

Thanks for liking. Even I discovered this recently.

Wow such a unique chutney with olives and jaggery. Would love to pair it with some puris

Yes Renu, we relished it with masala puris . Tasted really good.

Assam olive chutney looks incredible. Absolutely interesting recipe for me. Would love to try this once I get some fresh olives .

Thanks Preethi. You will surely love it

Lovely chutney,I am curious to see how hese flavours go. It is a very interesting recipe for me.

All these flavours blended very well together. The result was awesome

Olive Gur chutney is such a unique chutney. Never heard about it. Sounds very interesting.

Do give it a try. I am sure you will like it.

Very interesting chutney with olives. Looks so flavorful and delicious.

Thanks for liking Narmadha

I first time tasted this olive or jolpai chutney at Kolkata. I really loved the taste and enjoyed a bowlful. But that was made with sugar. Your olive chutney with jaggery and panch phoran sounds mouthwatering. I can imagine the taste and flavour. Now I am waiting to get some olive to try your recipe.

Thanks Sujata. Jaggery version is always better and healthier

Loved this flavorful still easy peasy chutney with olives and jaggery .
a totally new kinda recipe for me, never tried and even heard of it.

Thanks for liking. Do make it sometime.

This is very new recipe sounds very interesting and looks very tasty. Liked the sweet taste of jaggery and aroma of mustard seeds and taste of olives in this chutney.

Glad to know that you liked it. Thanks

Wow this olives and jaggery chutney is new to me. Sounds absolutely delicious and seems easy to make.

A delicious and unique chutney using olives and jaggery. I love chutneys which are slightly sweet rather than spicy and savory ..

Do show some love if you liked my recipe. Leave a comment here.

Spanish Rice

Spanish Rice

Spanish Rice, also known as Mexican Rice is a tasty spicy side to add flavor and color to your meal.

Origin of Spanish Rice?

Spanish cuisine is very different from rest of European countries, in that it uses a lot of rice. This heavy use of rice can be traced back to its history.

During the 8th century, Spain was ruled by Moors, who in turn were influenced by Middle-eastern culture and cuisine. It was Moors who first introduced ‘Spanish Rice’ to the local population.

In fact, the Spanish word for rice, ‘Arroz‘ is derived from the Arabic word ‘al arruz’.

What is Spanish Rice?

Traditionally, Spanish Rice is made with onions, tomatoes, garlic, parsley and cilantro. Rice is first sautéed until it’s brown and then cooked in chicken broth. Other vegetables like carrots, peas or corn are added based on the recipe.

Spanish Rice (or Mexican Rice) is also a popular side dish in northern Mexico and South Western United States.

In northern Mexico, if you order rice, you would get rice cooked with onions, tomatoes, garlic and chicken broth. It’s the Mexican way of adding flavor to rice.

In South Western Unites States, grilled and stewed vegetables along with onions, garlic, tomatoes and chili (black beans) are added.

Cooking in Real Time…

Having described about the origins of this dish to the original Spanish rice recipe to Mexican rice and finally the American interpretation, I would like to take sometime to describe my interpretation of this zesty, colorful, flavorful rice.

I took the original Spanish rice recipe, cooked the rice in water instead of chicken broth and added grilled peppers and corn. Tried adding some tanginess and nuttiness by using ‘Manzanilla’ variety of Spanish olives. If you don’t find these, you can always use the regular black or green olives. Finally, garnished with chopped cilantro before serving.

I skipped adding cooked black beans. But you can always use them while trying my recipe.

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Veracruz Red Snapper: Huachinango a la Veracruzana

Veracruz-Style Tilapia ( Pescado A La Veracruzana ) (Marcela Valladolid)

Veracruz-Style Tilapia ( Pescado A La Veracruzana ) (Marcela Valladolid)

Snapper Veracruz

Snapper Veracruz

Grouper Veracruz


1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 pound boneless, skinless chicken tenders, breasts or thighs, cut into bite size pieces
Salt and pepper
2 cups white rice
3 cups chicken stock, available in paper boxes on the soup aisle of market
1 teaspoon poultry seasoning
1 tablespoon (3 teaspoons) Sazon seasoning blend (recommended: Goya) with Mexican and Spanish foods in market
1 cup tomato sauce
1 (2-ounce) box golden raisins, 1/4 cup

1 cup Spanish olives with pimentos, drained and chopped
2 vine ripe tomatoes, seeded and chopped
1 small green bell pepper, seeded and chopped
1 small white skinned onion, chopped
Several drops hot sauce
1/4 cup chopped fresh flat-leaf parsley, a handful
1/2 lemon or lime, juiced

Avocado and Garlic Sour Cream:

2 ripe avocados, pitted and spoon flesh from skins
1/2 lemon, juiced
1 clove garlic
1 cup sour cream

Preheat a medium pot over medium heat, add extra-virgin olive oil and butter. When butter melts into oil, add cut up chicken. Season the chicken with salt and pepper. Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes. Add chicken stock, poultry seasoning, Sazon seasoning, tomato sauce and raisins. Bring the stock to a quick boil, 2 or 3 minutes. When the liquid boils, reduce heat to low and cook 13 to 15 minutes, until rice is tender but still a little chewy in the center.

While the rice and chicken are working, prepare the salsa. Combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste. Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.

Stir 1/2 cup of prepared Olive and Pepper Salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes.

Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping.

Which supermarkets deliver in Acle?

Home supermarket delivery service Acle: we are seeing more opportunities. A shopping cart with items like Spiderman Junior Readybed 3, Barilla Napoletana Sauce and also Amefa Modern 32 Piece Cutlery Set and still often offers from brands like King British can have a weight of 19,9 kg. The end of the heavy shopping bags. Check the online supermarket Acle right now. It will handed over in the kitchen. Groceries at home when it suits you. Monday right on time at 09:45, a saturday afternoon 14:15 or friday in the evening at 19:00, where you want (home or work). On this website, you can read more about Supermarket Delivery Tendring

Thursday, February 25, 2010

Quick and easy Tomato rice / Tomato baath

Quick and easy Tomato rice / Tomato baath

I like one pot meals, for when I can make soemthing to eat in a jiffy. No need for another curry or daal. And I love kids for eating without hesitating such meals.
Whenever I am in a hurry and don't have much time, I turn to such type of meals and when there are lots of tomatoes at home :).
There are different way of making tomato rice. I don't make puree of the tomatoes, they anyway get cooked so why another extra step. I cut out one more step by using whole garam masala instead of grinding them into a powder. It is flavorful both ways isn't it!!
Just remember to cook white rice and cool it too before making tomato rice out of it.
I made this for the whole family, so I made a lot.

1 1/2 cup uncooked rice (cooked and cooled) (basmati or regular is fine)

4 large ripe tomatoes, chopped
1 medium onion, chopped lenghtwise (juliened)
5 green chillies, slit lengthwise
1/2 cup green peas
1 tbsp ginger-garlic paste
1-2 tbsp cashew halves
1 tsp turmeric powder

1/2 tbsp shahi jeera / kala jeera
1 tsp jeera
1/4 tsp mustard seeds
5 cloves
2 1 inch pieces cinamon stick
1/2 tsp coriander seeds
3 cardamoms
bunch of curry leaves
2-3 tbsp oil

Salt to taste
chopped coriander leaves for garnish

Cook and cool the rice. Use a big pot which can hold the whole amount of rice when it has to be mixed with the tomato masala. In that pot, heat oil and add all the masala stuff and fry till brown (add the curry leaves towards the end). Now add the cashews and fry till brown. Then add the onion, green chillies and saute. Then add the ginger-garlic paste and saute before adding the turmeric powder, chopped tomatoes and green peas. When the tomatoes are totally cooked, they will turn into a paste. Add half the coriander leaves and mix. Then add the cooked rice and mix with salt. Garnish with coriander leaves. Serve with plain yogurt or raita or any chutney. Enjoy.

My lunch today, Creamy Pasta Salad

My lunch today, Creamy Pasta Salad

I usually don't make anything special for lunch for my self. I generally eat whatever is there leftover in the fridge or make myself a leftover sandwich. Only on those days where I feel like eating something different I cook for myself or create something for myself. Today was one of those days that I made something for me!!
I like pasta salads. I cannot give up on them. If I see them, I have to try them. But mainly I like vegetarian salads. I like the plain ones with only veggies, lemon juice, pepper and pasta or the creamy ones. I don't mind that they have mayo in it.
Like always I never have what I require at home period. So I 'created' this with what I could find in my pantry. No mayo, so substituted it with sour cream. corn with baby corn, added spinach, spanish olives, chick peas and black beans with red onion, tomato and red bell pepper. Everything with a touch of black pepper, red pepper flakes, p armesan cheese, a dash of onion powder and garlic powder, and a touch of parsley flakes and basil flakes. tying everything together with lemon juice.
I tried to make it on the healthier side by using whole grain pasta and low fat sour cream. I will call this semi-homemade, cos I used frozen spinach and dried parsley and basil flakes. And be sure to adjust or add or minus anything according to your taste.

1 cup boiled whole grain rotini pasta (boiled and cooled)

2 tbsp black beans
2 tbsp chick peas
2 tbsp chopped baby corn
2 tbsp chopped red bell pepper
1 tbsp chopped red onion
1 tbsp chopped tomato
1 tbsp chopped spanish olives
1 tbsp frozen chopped spinach ( you can use fresh)
salt to taste

2 tbsp low fat sour cream
1 tbsp lemon juice
1 tbsp grated parmesan cheese
1 big pinch of black pepper
1 small pinch of red pepper flakes
a dash of garlic powder and onion powder (optional)
a dash of dried parsley flakes and basil flakes (optional)

Mix everything in a bowl, and I mean everything, all the ingredients. Enjoy it just like that or refrigerate or chill it. Serve yourself and anyone else and Enjoy. :) , while I enjoy mine.
This can be pre-made and enjoyed later. Can be enjoyed on a picnic or lunch at work.

Tip: After refrigerating it, if you think it looks grainy (thats because of the cheese) add a tbsp of milk and mix.

You may also want to watch:

Boneless jerk chicken with rice and peas, pineapple and pimento chutney, seasonal salad and jerk gravy from Boxfood Caribbean. Blythburgh pork belly bao buns, and pad Thai fries with chilli, coriander and miso caramel from Guerilla Kitchen. Platters of Keralan cauliflower, chickpea and coconut curry and more from Yellow Turban Thali. And slow-cooked brisket in spicy chipotle sauce with pickled onion, coriander and tomatillo salsa from The Taco Kitchen…what are you waiting for?

Try salt beef and more from Salt Shed Picture: Salt Shed - Credit: Archant

What The Cook

I was lucky enough to receive a few Spanish food-related Christmas presents this year so this weekend we had a bit of a tapas feast with some of the delicious produce. Chorizo, jamón , manchego, pan con tomate and a lovely bottle of Rioja.

As well as drinking the wine, I also wanted to cook with it and this recipe is the result of that. Based on a classic Spanish dish using white wine, this is a much richer and much more wintry version. The chicken is juicy and moist with slightly salty crispy skin the olives blister slightly in the pan giving them an almost roasted flavour and the sauce is lovely and viscous and brings the whole dish together - you simple have to try this!

Pollo Con Salsa De Aceitunas Españolas (Chicken with Spanish Olives)
Serves 4

8 free-range chicken thighs
2 tbsp olive oil
6 garlic cloves, thinly sliced
1 tbsp flour
2 sprigs of fresh rosemary
3 tbsp brandy
1 small glass of red wine
200ml water or chicken stock
150g pitted green olives
salt and freshly ground pepper

Season the chicken thighs with salt and pepper. Place in a large heavy-based pan over a high head and add the olive oil. Brown the chicken thighs all over, placing them skin-side down first as they will release a bit of fat, which will turn the chicken a lovely golden brown. Remove from the pan and set aside.

Reduce the heat to medium. Add the garlic and onion and fry until it starts to colour. Now sprinkle over the flour and cook for 1 minute., stirring all the time. Add the rosemary sprigs and brandy and then quickly flambé by setting light to the pan with a lighter or some long matches.

Add the wine and stir into the flour until there are no lumps. Return the chicken thighs to the pan and simmer for a couple of minutes until the wine has reduced by half and some of the alcohol has evaporated. Stir in the water or stock, add the olives and some black pepper, cover and simmer for about 20 minutes, until the chicken is tender and you have a juicy and rich sauce. Serve as part of a selection of tapas or with some rice for a main meal.

Meals & snacks

Curry – Lucknow 2 London
Click here for order details.

Me Nan’s Turnip Kebabs – Spiced patties made of turnips mashed with lentils. Silky smooth and stuffed with finely chopped onion, mint and green chili.
Lucknowi Hotpot – Succulent pieces of mutton slow cooked with onions, whole garam masala, garlic and ginger. Garnished with fresh green chilies and coriander.
Green Chicken – Succulent pieces of boneless chicken marinated in coriander, yoghurt and green chillies.
Cauliflower n Cheese– cauliflower cooked with Indian cheese – paneer in a thick tomato sauce made with onions and spices.(vegan option available)
Bad Mash & The Peas – Spicy mashed potato cooked with spring onions, tomato, mint, coriander accompanied by peas in spicy Indian gravy.
Vegetable Pilau – basmati rice cooked with seasonal vegetables.

Pakistani supper club and samosas –
Simply Tay Watch out for her supper clubs. Details will be posted by Tay NC on our market facebook page. Or text her on 07896126916. In the mean time – Samosas £2 each freshly fried, or £1.50 frozen. Minimum order 12.

Jamaican food
Jerky Fridays Patsy says “At Jerky Fridays we will be doing our own deliveries from our set menu. All orders will need to be pre-booked by the Thursday lunchtime. I will send out the weekends menu on a Wednesday for a delivery on either the Friday or Saturday. Each week the menus will alter slightly. If you’re interested let me know then I can add you to my mail out list. Delivery charges will apply.”

Sausage rolls – Ricochez
Packs to cook at home. 20 plain for £20. 5 chilli & ginger or 5 leek and cheddar for £5. Call them on 07912 625 030 to order.
Ghanaian street food
Zongo Helen says “Get in touch via our website for orders.”

We are proud to be part of Crystal Palace Transition Town. Wondering who we are, what we do, or how you could get involved? Our blog section is a great place to start or this talk given by Joe Duggan, one of the co-chairs.

News From Crystal Palace – we love this local news page from our friend, journalist Jerry Green.

(Source: Crystal Palace food market Haynes Lane off Westow Street Saturdays 10 am to 3pm, pedestrian access also via Bedwardine Road)