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Wednesday, 6 July 2016

Stuffed Paneer Dosa


          Serve your favourite dosas in a different style with these paneer stuffing. They instantly turns delicious, healthy and wholesome too. You can experiment with any stuffing of your choice. It serves as a great option for a lunch box meal and a light dinner apart from having them for breakfast. So please check below a step by step guide with pictures to prepare them.





  • 4-5 cups batter 
  • 150-200 gms. paneer, mashed
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. garam masala powder
  • handful of coriander leaves, chopped
  • 2-3 tbsp. fried onions
  • 2 fresh red chilies, chopped
  • oil to shallow fry





           In a bowl, mix together paneer, salt, turmeric powder, garam masala powder, coriander leaves, fried onions and red chilies. Keep aside.

          Heat a tawa / griddle and add 1/2 tsp. oil. Sprinkle some water over it. When it sizzles off, wipe clean with a kitchen towel.

          Pour a ladleful of the batter and spread it around into a circle with the back of the ladle. Drizzle some oil over and around the edges. Place a little of the stuffing lengthwise on one side of the dosa.

          Gently roll it over like a wrap and transfer to a serving plate. Make similar dosas with the paneer stuffing and serve with coconut chutney and sambar.





                     In a bowl, mix together paneer, salt, turmeric powder, garam masala
                     powder, coriander leaves, fried onions and red chilies. Keep aside.






                   Pour a ladleful of the batter and spread it around into a circle with the 
                   back of the ladle. Drizzle some oil over and around the edges. Place a little
                   of the stuffing lengthwise on one side of the dosa.



                        Gently roll it over like a wrap and transfer to a serving plate. Make 
                        similar dosas with the paneer stuffing and serve with coconut chutney
                        and sambar.













Stuffed Paneer Idli


          Make your breakfast super delicious and different with these stuffed idlis. I made a stuffing out of paneer, but you can try with any of your favourite stuffings and relish with coconut chutney / any chutney, sambar and idli podi. Please check below a step by step guide with pictures to prepare it.






  • 4-5 cups batter 
  • 150-200 gms. paneer, mashed
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. garam masala powder
  • handful of coriander leaves, chopped
  • 2-3 tbsp. fried onions
  • 2 fresh red chilies, chopped
  • oil to shallow fry






          In a bowl, mix together paneer, salt, turmeric powder, garam masala powder, coriander leaves, fried onions and red chilies. Keep aside.

          Pour a little of the batter into each of the greased idli mould. Then spread a layer of the paneer mix and cover it with another layer of the idli batter. 

          Steam for 12-15 minutes. When cool, demould them and serve with coconut chutney (or any chutney as preferred) and sambar. 

        





                      In a bowl, mix together paneer, salt, turmeric powder, garam masala
                      powder, coriander leaves, fried onions and red chilies. Keep aside.



                                Pour a little of the batter into each of the greased idli mould. 



                                 Then spread a layer of the paneer mix 



                                 and cover it with another layer of the idli batter. 



                               Steam for 12-15 minutes. 
        


                         When cool, demould them and serve with coconut chutney (or any 
                         chutney as preferred) and sambar. 














Monday, 4 July 2016

Baked Paneer Pin Wheels


          Here are some delicious pin wheel snacks stuffed with paneer. They are great as appetizers or tea-time snacks to be relished with tomato ketchup or green chutney. The stuffing can vary according to individual preference and can also be deep fried. To prepare this simple and easy recipe, please check for a step by step method with pictures. 











  • 1 1/2 cups maida (plain flour)
  • salt to taste
  • 1/2 tsp. carom seeds (ajwain)
  • 1 tbsp. oil
  • 1 tbsp. melted butter / olive oil
  • oil to shallow fry

Stuffing-

  • 150 gms. paneer, mashed / grated
  • salt to taste
  • pinch of turmeric powder
  • 1 tsp. garam masala powder
  • 2-3 tbsp. fried onions
  • 1 tsp. red chili flakes
  • 1 small onion, chopped
  • 1/2 tsp. ginger, grated
  • handful of coriander leaves, chopped





          In a bowl, mix together maida, salt, oil and ajwain. Knead a dough by adding required quantity of water. Keep aside for 10-15 minutes. 

          Mix together all the ingredients for the stuffing and keep aside. Divide the dough into 2 equal portions. Roll out each portion by dusting some flour.

          Spread 4-5 tbsp. of the paneer mix. Fold the chapatti from one end to the other. At the end of the roll, apply some water at the edge and secure the roll firmly. 

          Press gently and cut away the edges. Then cut the roll into 1" pieces. Arrange the pin wheels on a greased baking sheet.

          Brush with some butter / oil and bake in a pre-heated microwave oven at 200 degrees C. for 15-20 minutes. Enjoy as an appetizer or tea-time snack with some green chutney or sauce.











                            Mix together all the ingredients for the stuffing and keep aside. 







                     In a bowl, mix together maida, salt, oil and ajwain. Knead a dough by 
                     adding required quantity of water. Keep aside for 10-15 minutes. 



                       
                     Roll out each portion by dusting some flour. Then spread some of the
                     paneer mix. 




                      Fold the chapatti from one end to the other. At the end of the roll, apply 
                      some water at the edge and secure the roll firmly. 



                                Press gently and cut away the edges.




                               Then cut the roll into 1" pieces. 



                               Arrange the pin wheels on a greased baking sheet.



                                Brush with some egg wash.




                  Bake in a pre-heated microwave oven at 200 degrees C. for 15-20 minutes.




                  Enjoy as an appetizer or tea-time snack with some green chutney / sauce.


                            

                        



                              


Sunday, 3 July 2016

Stuffed Paneer Paratha


          Stuffed Paneer Parathas needs no introduction. A very popular item in the menu of most of the restaurants, they are very much relished by everyone. They are generally served with spiced yoghurt or pickle. I like mine with butter. Please check below a step by step guide with pictures to prepare this wholesome breakfast.







  • 1 cup plain flour
  • 1/2 cup whole whet flour
  • salt to taste
  • 1/2 tsp. carom seeds (ajwain)
  • 1 tbsp. oil
  • oil to shallow fry

Stuffing-

  • 150 gms. paneer, mashed / grated
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 2-3 tbsp. fried onions
  • 2 fresh chilies, chopped
  • handful of coriander leaves, chopped

zaatar paste

  • 2 tbsp. zaatar
  • 2 tbsp. olive oil





           In a bowl, mix together both the flours, salt, oil and ajwain. Knead a dough by adding required quantity of water. Keep aside for 10-15 minutes. Make a paste with zaatar and oil and keep aside.

          Mix together all the ingredients for the stuffing and keep aside. Divide the dough into 4 equal portions. Roll out each portion by dusting some flour.

          Spread little of the zaatar paste all over leaving the edges. Then spread some of the paneer mix and place another rolled out chapatti over it, sealing all edges.

          Roll out again slightly and shallow fry on a hot tawa / griddle by drizzling some oil over it and around the edges. Make similar parathas and relish with pickle, yoghurt or butter.





    In a bowl, mix together both the flours, salt, oil and ajwain. Knead 
          a dough by adding required quantity of water. Keep aside for 10-15 
minutes. 



Make a paste with zaatar and oil and keep aside.



                   



                            Mix together all the ingredients for the stuffing and keep aside. 




                      Divide the dough into 4 equal portions. Roll out each portion by dusting
                      some flour.



                    Spread little of the zaatar paste all over leaving the edges. Then spread
                    some of the paneer mix and place another rolled out chapatti over it,
                    sealing all edges.






                       Roll out again slightly and shallow fry on a hot tawa / griddle by 
                       drizzling some oil over it and around the edges. Make similar parathas
                       and relish with pickle, yoghurt or butter.















Saturday, 2 July 2016

Panch Phoron Raita (Yoghurt Sauce tempered with Bengali Five Spice)


          Raita is a must have yoghurt sauce that is relished especially with Biryani and pulao. Do try this version of mine where I tempered with panch phoron (Bengali five spice mix), dry red chili and onion. This is then poured over the yoghurt and it is that simple. A pinch of panch phoron powder to the end product gives this dish an added flavour. Very delicious, relish it with pulao, biryani, plain steamed rice or any Indian bread.







  • 1 cup yoghurt
  • 1/2 cup water
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tbsp. oil
  • 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
  • 2 dry red chilies, broken into half
  • 1 onion, sliced
  • 1 tsp. coriander leaves, chopped
  • a pinch of red chili powder
  • a pinch of panch phoron powder (opt)








          Whisk the yoghurt, water and salt. Heat oil and temper with whole dry red chilies and panch phoron. 

          After it stops spluttering, add the onion and turmeric powder. Fry till light brown and switch off the flame.

          Pour this tempering over the yoghurt and mix well. Garnish with coriander leaves, a pinch of red chili powder and a pinch of panch phoron powder (opt). Enjoy as a side dish with pulao, Biyani or plain steamed rice.















Friday, 1 July 2016

Prawn Pulao


          Prawn Pulao is an easy and a delicious one-pot meal that can be dished out in a jiffy. It is a combination of prawns, rice, saffron  milk and all the other essential spices. In this version of mine, I added some potatoes too, for a wholesome meal to be relished with raita. Please check for a step by step method with pictures to prepare it.











  • 1 cup Basmati rice, soaked in water for 30 minutes
  • 250 gms. prawns
  • 1 potato, cubed
  • 2 tbsp. oil
  • 2 tbsp. ghee or as preferred
  • 2-3 bay leaves
  • 2" cinnamon stick
  • 3-4 green cardamoms
  • 6-7 cloves
  • 2 star anise
  • 2 pathar ke phool
  • 1 onion, sliced
  • 1 tbsp. garlic, sliced
  • 1 tbsp. ginger, sliced
  • 3-4 green chilies, slit
  • 1 cup milk 
  • 1/2 cup water
  • a pinch of saffron
  • salt to taste
  • 1 tsp. turmeric powder
  • 1 tsp. garam masala powder
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. red chili powder
  • handful of coriander-mint leaves
  • 2 tbsp. fried onions








          Soak the saffron in the milk and keep aside. Marinate the potatoes & prawns separately with a pinch of salt and turmeric powder for 10 minutes. 

          Heat 2 tbsp. oil and fry the potatoes first till light brown. Drain and keep aside. In the same oil, fry the prawns till light brown and keep aside. 

          Add the ghee to the pan and temper with cinnamon, cardamoms, cloves, bay leaves, star anise and pathar ke phool.

          Saute for a few seconds and then add the onions, garlic, ginger and green chilies. Fry on a medium flame till light brown.

          Now add all the dry spices (except salt) and saute well. Add the rice and continue to stir fry for 2 minutes.

          Then add the fried potatoes, fried prawns, saffron milk, water, fried onions, salt and chopped coriander-mint leaves.

          Transfer to a vessel and pressure cook for 2 whistles. When it cools down a little, fluff it up with a fork and serve with raita.



Note - 
1. You can directly do in a pressure cooker. As the quantity of rice was less and my cooker was too large, I preferred to cook in a vessel.





                 Marinate the potatoes & prawns separately with a pinch of salt and turmeric 
                 powder for 10 minutes.   Heat 2 tbsp. oil and fry the potatoes first till light brown.
                 Drain and keep aside. In the same oil, fry the prawns till light brown and keep aside. 




                 Add the ghee to the pan and temper with cinnamon, cardamoms, cloves, bay 
                 leaves, star anise and pathar ke phool.




                   Saute for a few seconds and then add the onions, garlic, ginger and green 
                   chilies. Fry on a medium flame till light brown.





                                Now add all the dry spices (except salt) and saute well. 




                                Add the rice and continue to stir fry for 2 minutes.











                 Then add the fried potatoes, fried prawns, saffron milk, water, fried onions, salt
                 and chopped coriander-mint leaves.





                               Transfer to a vessel and pressure cook for 2 whistles. 




                  When it cools down a little, fluff it up with a fork and serve with raita.















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