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Sunday, August 18, 2013

Paneer rolls

Ingredients:
  • 2 cups all purpose flour.
  •  1 tbsp oil.
  • salt according to taste.
For the Stuffing
  • 1 cup       crumbled paneer.
  • 1/4 cup   chopped red onions
  • 2          green chillies, chopped.
  • 2         cloves of garlic, finely minced.
  • 1/4 cup fresh mozzarella, crumbled
  • 1/4 cup tomatoes, finely chopped
  • 1 inch ginger, peeled and grated
  • 2 drops of  vinegar.
  • cilantro, chopped.
  • salt according to taste.


  • Method:

    • Add all the ingredients in a bowl to make a dough.
    • Add enough water to make it into a  dough. Knead well  to smoothen.
    • Prepare the filling.
    • Take a pan in it take 1 tsp oil, add all the ingredients together except the cheese.
    •  Saute until  it turn soft.
    •  Remove from heat and add  mozzarella along with cilantro.
    •  Mixed well.  
    • Take the dough one small piece and roll it out in rectangular shape.  
    • The thickness should be medium - not too thin nor too thick.
    •  Take one piece. Add the stuffing and making a roll leave a bit from the sides.
    • Roll it twice with another piece so that while frying it  don't come out.
    • Now fry these in hot oil.
    • until it turns reddish brown.
     

    Baked Sandwich Rolls

    Ingredients:
    • Whole wheat Bread Slices    16.
    • Onion                                 1.
    • Green Capsicum                  1 small.
    • Paneer                                1/4 cup.
    • Boiled potato                       1.
    • Coriander                           3 tbsp.
    • red Chilli powder                      1 tsp.
    • oil                                      2 tsp.
    • Butter                                 1 tbsp.
    • Salt                                  to taste

    PREPARATION
    • Cut the onion, capsicum, coriander.
    • Crumble the paneer.
    •  Boil the potato, cool and mash well.
    • Heat oil, saute the onions and capsicum.
    • Add salt and chilli powder and finally add paneer. Cool and keep aside.
    • Cut the outline of the bread slices.
    • Roll the bread to flatten a little.
    • Keep the filling in the center and press it  with a little water.
    • Brush little melted butter on the top.
    • Arrange these on greased baking sheet and bake in a preheated oven at 200C for 20 minutes.

    Green Peas and Paneer Kebab

    Ingredients:

    • Dried green peas      1 cup.
    • Paneer                      1 cup.
    • Onion                        1.
    • Mint leaves               3 tbsp.
    • Chilli powder            1tsp.
    • Daniya Powder/coriander powder    1tsp.
    • Lime juice                 1tsp.
    • Garam Masala           1/2 tsp.
    • Salt                        according  to taste.
    • Oil                         3-4 tbsp.

    PREPARATION
    •  Soak green peas over night in water.
    •  Drain and cook in pressure cooker till soft.
    • Mash and keep aside.
    • Cut onions and mint leaves.
    • Now mix everything together in a bowl.
    • Make small patties and shallow fry with minimum of oil.
    • Serve hot with a chutney.

    Carrot curry

    INGREDIENTS
    • Carrot     1 cup(cut into cubes).
    • Onion     1 finely chopped.
    • Oil          1 tsp.
    • Mustard   1 tsp.
    • Green chillies  1 chopped.
    • Asafoetida       a pinch.
    • Salt              according  to taste
    PREPARATION
    • Cut the carrots into small pieces.
    • Cook in microwave for 5 minutes.
    • Cut the onions and green chillies.
    • Heat the pan with oil. Add  the mustard seeds.
    •  Add the asafoetida, green chillies.
    •  Saute for a minute.
    •  Now add the cut onion and saute till it becomes transparent.
    • Now put the cooked carrot in this, mix well.
    •  Add salt. mix well , cook for a minute and switch off the fire.
     

    Paneer pansanda









    Ingredients:-
    • 11/2 Cup : Paneer, cut in cubed.
    • 1 : Big Red Onion, finely chopped.

    • 2 : Tomatoes, finely chopped.

    • 3 : Garlic Cloves, finely chopped.

    • 1/2 tsp : Ginger, grated.

    • 2 tbsp : Cashew soak for 2-3 hours and make paste.

    • 1/2 tsp : Red Chili Powder.

    • 1 tsp : Garam Masala.

    • 1/2 tbsp : Dhania powder.

    • 1/2 tbsp : Jeera Powder.

    • 1/4 tsp : Turmeric.

    • 1 : Cinnamon Stick.

    • 2 : Dry Whole Red Chili.

    • 3 : Green Cardamoms.

    • 3 : Whole Cloves.

    • 2-3 : Bay Leaves.

    • 1 tsp : Fennel Seeds.

    • 2 tbsp : Ghee.

    • 3 tbsp : Oil.

    • 1/4 cup : Evaporated Milk.

    • 1/2 cup : Rajma, canned and drained.

    • 1/2 tsp : Kasuri Methi.

    • Cilantro leaves : chopped finely.

    • Salt to taste.

    Method of preparation:


    • Heat oil and ghee in pan.
    • Add cinnamon stick, whole red chili, cloves, cardamom, and bay leaves.
    • Roast them for 2 minutes then add onion, garlic and stir for 2-3 minutes.
    • Add ginger, tomato, cashew paste, salt according to taste, fennel seeds, dhania-jeera powder, red chili powder, turmeric, and 3-4 tbsp water. Mix well.
    • Cover with lid and cook on medium heat for 5 minutes or until onions are tender.
    • Add rajma to the gravy and let it heat for 2 more minutes.
    • Now turn down the flame and let it cool for 3-4 minutes.
    • In the mean time heat little oil in pan and fry paneer cubes until golden brown.
    • Set them aside on paper towel.
    • Blend the gravy until smooth.
    • Add some water for gravy consistency.
    •  Put gravy on low heat.
    •  Add dry masalas and paneer.
    • Cook for 5-6 more minutes.
    •  Add evaporated milk and kasuri methi. Mix well. Heat for 2-3 minutes
    •  Garnish with chopped cilantro. Serve hot.

    Friday, August 16, 2013

    Phirni

    Ingredients

    •  3 cups  milk.
    • 1/4 cup rice soaked for 2-3 hours and ground to fine paste.
    • 1/4 cup powdered sugar(or  according to taste).
    • 1tsp Kewra or rose water.
    • seeds of 2 choti elaichi (green cardamom powdered)
    • varak ( silver leaf)
    • 5-6 green pistachos  sliced thinly.
    • 2 almonds sliced in long pieces.
    Method

    1. Soak rice in a little water for 2-3 hours. Grind in the mixer with a little water to a very fine paste.
    2. In a dish mix ground rice and milk.
    3. Microwave uncovered 6 minutes, stir with a wire whisk after every minute to prevent lumps formation. Break lumps if any .
    4. Add sugar.Mix well .Microwave uncovered for 3 minutes, stirring in between.
    5. Mix well .Cool .Add rose/Kewra  water and elaichi powder. Pour in individual bowls.
    6. Decorate with varak ,nuts and elaichi powder .Serve chilled after 2-3 hours.

    Veggi thai red curry

    Ingredients
     
    Red curry paste:

    • 2-3 red chillies.
    • 1 onion chopped.
    • 8 flakes garlic peeled.
    • 1 piece ginger chopped.
    • 1 lemon.
    • 1tsp coriander seeds.
    • 1tsp  cumin seeds.
    • Black pepper pinch.
    • Salt according to taste.
    • 1tbsp vinegar.
    Vegetables:

    • 7 baby corns.
    • 2 small brinjals peeled and cut .
    • 1 small broccolis cut into small  florets.
    • 7 mushrooms sliced.
    Other ingredients
    • 2 cups coconut milk.
    • 1/2 tsp soya sauce.
    • coriander.
    • salt according to taste 
    • 1/2 brown sugar.

    Method: 
    1. Grind  all the ingredients of paste with the water in which the chillies were soaked to a very fine red paste.
    2. Mix 2 tbsp oil and red paste in a microproof dish .Microwave for 3 minute.
    3. Add 1/2 cup of coconut milk, vegetables and microwave for 4 minutes.
    4. Add the rest of the coconut milk, soya sauce and coriander.. Mix and microwave for 4 minutes.
    5. Add  salt and sugar to taste . Microwave for 1 minute . Serve hot with steamed rice.