Paneer bhurji in Puff Pastry Sheets

                                 

I

s dish ko main kya naam dun..........right now I'm thinking about it. In English it means What should I call this dish....a big confusion. I tasted something similar to this in one of my friends home....that was not in puff pastry sheets and the filling was paneer tikka. Basic idea is from there. In my last post I told you that I made paneer... paneer from an entire can of milk.  I wanted to use that and this is the most quick paneer dish and most delicious too.

Ingredients

Grated Paneer - 2 cups

Green Bell Pepper - 1/2

Orange Bell Pepper - 1/2

Onion - 1 medium

Oil - 2 tbsp

Cumin seeds - 3/4 tsp

Asafoetida - 1/8 tsp

Ginger Garlic paste - 1 tsp

Turmeric powder - 1/2 tsp

Salt - 3/4 tsp

Green chili - as per taste

Coriander powder - 1 tsp

Garam masala - 1/2 tsp

Puff pastry sheet

Method

Cut the onions and bell peppers in the julienne. Heat the oil in a pan. When the oil becomes hot add cumin seed. Let it splutter. Add asafoetida powder. Add ginger garlic paste. Add green chilli.  Add onions and fry them till golden brown. Add bell peppers and fry them till soft. Add salt, turmeric powder and coriander powder. After 2 mins add paneer and mix it well. Taste it and adjust if desired.

                                  

 Thaw  the pastry sheet at room temprature for minimum 30 mins. Preheat the oven at 350 F. Unfold it and rolled a little on dusted floor. Cut t. You can choose the shape of your choice. I made triangles. I cut 18 triangles from 1 sheet. Fill them with panner bhurji and cover with the other sheet.

                                      

 Place them in the oven for 25 min. Serve hot.

                                                  

Linking it to LGSS_Paneer

Paneer Methi Pinwheels Repost

Paneer Methi Pinwheels are incredibly easy and delicious. This is a great treat and  can be served hot or cold.  These  Pinwheels can just be the starter for your party and if you don’t have a crowd on-hand to gobble up these pastries, you’ll be happy to know that they freeze well (stored in an air-tight container) to be enjoyed another morning.

Ingredients:

Puff pastry - 1 sheet 

Stuffing:

Grated Paneer - 1/2 cup

Kasoori Methi - handful

Mint - 1/2 cup packed

Chilli powder - 1/4 tsp

Cumin powder - 1/4 tsp

Chaat masala powder - 1/2 tsp

Turmeric powder - a big pinch

Salt - to taste

Oil - 1/4 tsp

Method: 

Let the pastry thaw on the counter top. Preheat the oven to 435 F.  Mix all the ingredients under stuffing very well. Sprinkle the flour on a board and Spread the pastry sheet, and flour the sheet. Use a rolling pin to remove the fold crease and stretch the sheet. Spread the filling on the sheet leaving 1/4 inch around the edges.

 Roll the sheet as a log. Apply water on the ends and seal the roll. Roll the roll over and gently pinch the edges together.

 Use a sharp knife and cut into 1/2" pieces. Place the rolls in the cookie sheet with a minimum of 1" gap for the pinwheels to spread out. Bake for 15-20 mins until the pinwheels are crisp and golden. Cool for 5 minutes. Enjoy warm.

This is going to PJ's event Cooking with Herb and Flowers - Fenugreek hoasted by Kalyani.

Reposting for LGSS_Paneer

Kandavi aka Suralichi Wadi - Repost for the event

Khanvadi is a popular Gujrati delicacy and google is kind enough to tell me that it is called Suralichi Wadi in Maharashtra. When I enjoyed it first time at a snack shop, it looked like a very tough recipe to me, due to its spiral look. When I tried the traditional recipe it was very time taking but the microwave version is too easy. Now I  make it any time without much effort

Ingredients:

Besan -1/2 cup

Yogurt - 1/2 cup

Water 1 1/2 cup

Turmeric pd - 1/4 tsp

Salt - 3/4 tsp

Cornstarch - 1 tbsp

Hing - a big pinch

Red chilli pd - 1/2 tsp

For Stuffing

coriender leaves finely chopped

Grated coconut - 1/2 cup

Sugar - 1 tsp

For Tempering :

Oil - 2 tbsp

Hing a big punch

Mustard seeds - 2tsp

Method:

In a large microwave safe bowl, boil the water. In another microwave safe bowl mix besan, cornstarch, hing, turmeric pd, salt, red chilli powder and yogurt. Add little water and make a smooth paste. Be sure that there is no lump in the paste. Add the boiled water to this paste. Mix well. Cook uncover in microwave for 2 mins.

Remove from microwave and stir to break up any lumps. Microwave again for 2 mins. Use whisk to blend well.

Spread the batter on the back of the baking sheet and with a flat spatula spread it thin. Once the baking sheet is full use another baking sheet. Repeat this process untill the batter is thinly spread. You can lay aluminum sheet on a flat surface and spread the batter on that too. Spreading the batter should be done fast before solidifying the batter. Let the batter rest for 5 mins. Cut it into 1 to 1 1/2 inch strips with a knife.

Heat oil in a small pan, add mustard seed and let them pop. Add hing. Spread this tempering on the already spreaded paste. In another bowl mix all the ingredients listed under stuffing. Sprinkle this mixture in the middle of khandavi.

 Gently lift the edge and roll the strip into a tight roll. Repeat rolling and placing rolls on the platter.

Now the platter is ready to serve.

This platter of Khandavi is off to CWS - mustard seeds started by Priya

Sending it to

Microwave Cooking: Party Appetizers started by Sri

Vatsala

Reposting for the Event

I'm reposting these for the ongoing events.

Tawa Fry Paneer Tikka Masala

Spinach and Moon Dal Badi /Vadi 

Baked Palak Paneer

Linking them to Healthy Cooking Challenge

Paneer Kofta

                                              

K

ofta is the dish, we generally order when we dine out. My mom and sister make great kofta gravies but I don't know why I stopped making them and started thinking that this is a restaurant dish. Long back when we were in India, we used to relish this dish very often. No need to say that it was always in restaurant. We love koftas but here in USA, I've tried this dish in several restaurants but I was always disappointed. Then I thought to try again at home. There are so many variations of Kofta. This time I made paneer kofta. There were two reasons behind it. First one.....the unopened milk can in the fridge was about to expire and I needed to use that asap. There were two ways to consume that, making yogurt or making paneer. I already had a big bowl of yogurt in the fridge.....so I opted for the second one. Second reason was....I already had boiled and mashed potatoes in the fridge...which also I wanted to consume sooner than later. Also I just recalled one more reason. It is LGSS_Paneer :)

Ingredients

For Kofta

Grated Paneer - 2 cups

Boiled & grated potatoes - 1 cup

Mint - 2tsp chopped

Raisins - 18-20

Cashews - 10

Cornflour - 3 tbsp

All purpose flour - 1 tbsp

Salt - 3/4 tsp

Green chilli - 1 finely chopped

Cilantro leaves - 1 tbs finely chopped

Oil - for deep frying

For Gravy

Onion - 1 medium

Tomatoes - 4 medium

Oil - 3 tbsp

Cumin seeds - 1 tsp

Asafoetida - 1/8 tsp

Ginger garlic paste - 1 tsp

Yogurt - 2 tbsp

Red chilli powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Salt - 3/4 tsp

Garam masala - 1/2 tsp

Coriander powder - 3/4 tsp

Kasori methi - a handful

 Method

First make the kofta. Keep 1/4 cup paneer aside to make the stuffing. Mix potatoes and paneer. Add cornstarch and all purpose flour into it. Add cilantro, salt, green chilli and make a dough. Divide this dough into 18 equal parts.

In another bowl mix together 1/4 cup paneer, raisins, cashews and mint.

Grease the palms and take one portion of the dough. Flat this ball on the Palm and fill the stuffing. Make ball again and seal it properly. Do the same in rest of the dough.

Deep fry the koftas till golden at medium heat.

                              

Serve the Koftas as Appetizer or as a main dish  in the gravy.

To make Gravy add oil in a pan. When oil is hot add cumin seeds and asafoetida. Add ginger garlic paste. 

Add chopped onions and fry till golden brown. Add tomato paste and yogurt.

Add turmeric powder, salt, red chilli powder and coriander powder.Cook it well for about 10 mins. When oil leaves the sides add water and let it boil for another few minutes. Add kasori methi and mix well.

Preheat the oven at 300 F. Arrange the koftas in the oven proof dish and pour the gravy on the kofts. Keep it in the oven for 10 mins so that the koftas absorb some of the gravy. Serve hot.

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Eggless Orange Rainbow Cake

I

baked this cake for father's day. This was my daughter Ishani's choice. She wanted me to bake only rainbow cake for dad. Need not to say that she is a huge fan of rainbow.

Ingredients

All purpose Flour - 1 1/2 cup

Baking Soda - 1 tsp

Baking Powder - 1 tsp

Melted butter - 1/2 cup

Condensed milk - 400 gm tin

Fanta 0r Orangeade - 1/2 cup

Orange essence - 1 tsp

Method

In a big mixing bowl sieve together

                                             All purpose flour

                                             Baking Soda

                                             Baking powder

In another mixing bowl beat together

                                             Melted butter

                                             Condensed milk

Add Sieved mixture to the butter and condensed milk mixture. Mix well. To this mixture add orange drink by cutting and folding. 

Divide the mixture into 7 equal portions. Add one food colours into each. I've added red, orange, yellow, green, blue, purple and pink. Preheat the oven at 400 F. Grease the cake pan. I've used 8" round pan.

Now comes the assemble of the cake. Pour a heaped tablespoon of one colour in the center of the pan and allow it to spread a little. Pour another colour batter in the center now and wait for a minute to spread. Keep doing it until all the batter is used.

Use toothpick to make a design .  Put it in the oven for around 40 mins.  Insert a toothpick in the center and if it comes out clean the cake is done.

I covered this cake with chocolate Ganache.

To make Chocolate Ganache

8 ounces semisweet or bittersweet chocolate - chopped into pieces

3/4 cup heavy whipping cream

Place the chopped chocolate in a big steel or glasss bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy.  Allow the ganache to cool before pouring on the cake.  The longer you allow the ganache to cool, the thicker it will set.

The kids tried to lick it. You can see it in this picture.

Eggless apple banana cake

I


made this cake recently. Ripe banana in the kitchen inspired me to bake that day.I've chosen  this recipe  and it always come out very good. This is the best use of ripe banana.

Ingredients
Wheat flour - 1 cup
Baking powder - 1 tsp
Baking soda - 1 tsp
Banana - 1/2 cup
Yogurt - 3/4 cup
Coco powder - 1/4 cup
Apple cubes - 2tbsp
Pecan chopped - 3 tbsp
Raisins - 3 tbsp
Sugar - 3/4 cups
Butter - 4 tbsp
Vanilla essence - 1 tsp

Method:
Preheat the oven at 350 F. Sieve all the dry ingredients. Add banana, yogurt, butter and vanilla essence. Mix well. Add apple and nuts. Mix thoroughly. Grease and flour the pan. Pour the mixture in the prepared pan and put it in the oven for around 40 mins or until done.  I used a small heart shaped pan and a bread loaf pan for this. The bread loaf pan was not fully filled.

This cake is off to Sri's Healing foods event hosted by Krithi and Nevideta's Celebrate Sweets hosted by Sonia

Quick Paneer Sandwich

S


andwich are very easy to make and convenient to pack for picnic or lunchbox. These are a yummy snack or a filling dinner.

Ingredients

Bread pieces - 4

Tomato ketchup - to spread on bread
Green chutney - to spread on bread
Butter - to spread on bread
Grated paneer - 1/4 cup
Salt,  pepper

Method
Spread  the green chutney on one side of bread.

Spread paneer on top.

Sprinkle the salt and pepper on that. Spread butter and tomato ketchup on the other slice.

Put this slice on the other slice. Grill or roast the sandwich till golden and crispy. I've done this in sandwich toaster which seals the edges and prevents the paneer  from falling out. Serve it hot.

Goes to LGSS_Paneer

Stuffed Aloo

Today I'm sharing stuffed potatoes (with gravy) recipe. I ate it first time at my friend's place when she invited us for lunch. I liked it very much. The original recipe is with deep fried potatoes but for cutting the calories, I tried this with boiling potatoes and it was found to be very delectable by the guests.


Ingredients:
Potatoes -3 big size or 6 medium size
Paneer - 1/4 cups(mashed)
Green chilli - 1
Salt to taste
Chat masala - 1/4 tsp
Cashew nuts - around 8
Raisins - 10 - 12
Mint leaves - 1 tbsp (Chopped)

For Gravy:

Onion - 1 medium

Tomato - 3 

Green chillies -2 (finely chopped)
Ginger - 1 tsp (grated)
Garlic - 1-2 cloves (crushed)

Red chilli powder - 1/2 tsp
Peanut powder - 2 tsp
Salt - to taste
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Garam masala - 1/2 tsp
Oil - 2 tbsp
Cumin seeds - 1/2 tsp
Hing - 1/8 tsp
Turmeric - 1/2 tsp
Salt to taste
Water - 1cup


Method:
For this preparation either choose the potatoes which are long so that you can cut it into two and scoop for stuffing or medium size which can be scopped and stuffed. Par boil the potatoes. Cut it at one side so that it can stand and can't roll. Scoop the potatoes carefully. I used my melon scooper for that. Mash the scooped out potato and paneer. Chop the mint leaves and green chilli finely and mix it. Add salt, chat masala, chopped cashew nuts and raisins. Mix well and fill the mixture into the potatoes.

For gravy add oil in a pan. When oil is hot add cumin seeds and hing. Add ginger, garlic and green chilli. Add chopped onions and fry till golden brown. Add tomato paste and peanut powder. Add turmeric powder, salt, red chilli powder, coriander powder and  cumin powder. Cook it well for about 10 mins. When oil leaves the sides add water and let it boil for another few minutes. 
Preheat the oven at 300 F. Arrange the stuffed potatoes in a oven proof dish. Pour the gravy on the potatoes.

 Put it in the oven for 12-13 mins. Take out from the oven and garnish with cilantro or mint leaves or onion greens. Ready to serve.

Goes to LGSS. Find the event details here.

Linking it to Healthy Cooking Chalange. This month theme is Healthy Curry.

Happy Father's Day

The greatest gift I ever had

Came from God; I call him Dad!

Today is a special occasion as we celebrated Father's day. Today I'm dedicating this post to my kids'father and my father. My daughter was also very excited today. She was singing a father's day poem for her dad which is as below

Daddy I love you, For all that you do,

I will kiss you and hug you,

'cause you love me too.

You feed me and need me,

To teach you to play,

So smile 'cause I love you,

On this Father's day.

I'm  a dad's girl. Our dad has protected us from day 1 we were born.He is always there when we need him. I love you papa and  I miss you too. I miss you everyday but today the most. I wish I were with you.

Today I was  lost in my old memories and want to share an incidence with you when I was having wet hena on my hands  as bride on my marriage day. I used to be very stubborn those days and had a new demand on that day. I said that I will eat my lunch from my dad's hand and you can guess that it will be most difficult task for my dad as he was busy in marriage preparation. But when he found that I am not going to budge, he finally took some time off and fed me. I still cherished those old days sweet memories. Love you DAD. Dad.....I have never said this to you, but I would like to do it now, to say 'Thanks!' for all the numerous efforts you have taken to make me whatever I am today. You are the best!

I hope all the Fathers out there have had a wonderful Fathers day!

Stuffed Aloo Tikki Chat

C

hhole Tikki Chat is one of the most popular street food in north India. It is served piping hot with green chutney, tamarind chutney and spicy yogurt.

Ingredients:

For outer Layer:

Boiled and mashed potatoes - 1 1/4 cups

Bread - 2 slices

Salt

For stuffing:

Boiled and mashed potatoes - 3/4 cup

Thawed and crushed peas - 1/4 cups

Paneer cut into small pieces - 1/4 cups

Chopped Cashews - 12 no

Chopped Cilantro - 1/4 cup

Coriander powder - 1/2 tsp

Salt - 1 tsp

Chopped Green chillies - 3

Oil

Method:

Soak the bread in water. Squeeze out the excess water and crumble it.  Mix the ingredients listed under  outer layer. Knead well to make the dough. Dived into 10 equal parts. Keep aside.

Mix all the ingredients listed under For stuffing except oil. Dived into 10 equal parts.

Grease the hands. Flatten out one outer portion and place a portion of stuffing in the middle. Close the ball by bringing the edges together in the center. The stuffing should be secure inside.  Repeat this until all the 10 are done.

Heat a nonstick pan and drizzle some oil on it.  Place the Pattie and cook til golden brown. Flip it and cook another side. Press a little and cook until crispy and golden. Drizzle some oil time by time. Cook 2-3 patties at a time.

Prepare options:

Prepare green chutney, tamarind chutney, Spicy yogurt.

Option 1 - Chhole Tikki Chat

Place a tikki in a plate. Prepare chhole. Find Chhole recipe here. Pour the chhole on the tikki. Pour spicy yogurt. Spread green chutney and tamarind chutney. Spread sev and serve hot.

Option 2 - Dahi tikki

Place a tikki in a plate. Pour spicy yogurt on it. Spread green chutney and tamarind chutney. Serve hot.

Option 3 -  Burger

Place the aloo tikkie between the bun slices with onion and tomato slices. Add green chutney, tamarind chutney, tomato ketchup for taste.

It goes to
 

Find event details here