malai paneer (spicy indian cheese)

Paneer is a kind of soft cheese used in Indian cuisine. It's a bit like ricotta. It doesn't use rennet, so it's vegetarian-safe. You can always substitute paneer with very firm tofu.

3 cups (600 grams) Paneer (Indian pressed ricotta cheese), cut into cubes or wedges
1/2 cup (100ml) Oil
2 Onions, medium, chopped
2 tbsp (30g) Ginger paste
2 tbsp (30g) Garlic paste
Red Chilli powder (from the Indian store, not the stuff from Safeway)
1 tbsp (15g) Coriander powder
1/2 tsp (3gm) Turmeric
Salt to taste
1/2 cup (100 ml) Cream

For additional flavour, add chopped spinach

Method:
Heat the oil in a wok. Add the onions and fry until they are golden brown.
Mix the ginger and garlic pastes, the red chilli powder, corriander powder, turmeric and salt. Add to the wok and cook for 4-5 minutes.
Add the paneer wedges and stir until they are evenly coated with the spice mixture
Add the cream and stir well for 2 minutes or until the oil separates. Remove from the stove and serve hot.

curried chicken wraps

vegetarian substitute: cooked or canned chick peas, mashed

1 boneless, skinless chicken breast cooked and shredded
1 large peeled carrot, grated
2 stalks of celery, chopped finely
2 whole green onions, minced
2T fresh minced cilantro
1/3 cup plain yogurt
1 to 2 tsp. curry paste (or powder)
2 tortilla wraps
large leaves curly lettuce

• Combine chicken, carrot, celery, onion and cilantro in a bowl. Fold together.
• Stir yogurt and curry paste together in a small bowl. Fold into chicken mixture.
• Line tortillas with lettuce. Spoon chicken filling down the middle of each.
• Roll tightly and serve.