Thursday, March 26, 2015

Dilkush Paneer

BM # 50  Week 4  Day 3

For day 3 I have a paneer recipe which is a rich , delicious party dish.Every time I make paneer I want to try a new variation, and this is what I tried for our family Diwali dinner. Everyone had enjoyed this paneer so I decided to redo the same recipe. The puréed coconut and the cottage cheese lend a special touch to the dish and make it quite rich.Kasoori Methi has a unique flavor and takes this paneer to a different level. A recipe which can be featured in party menu.

Paste 1
2 onions
3-4 cloves garlic
1 small piece gingerr

Paste 2
6 blanched tomatoes, peeled and puréed

Paste 3
1/4 cup grated coconut
1/4 cup grated cottage cheese

Other ingredients
1tsp red chilly powder
11/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp garam masala
Salt to taste
250 gms cottage cheese, cubed

Heat oil and add paste 1.
Sauté till pink.
Add the tomato purée and cook till there is no moisture.
Add paste 3 and cook till dry.
Add spices and cook till oil separates.
Add water to get the right consistency of the gravy.
Let simmer and boil for a few minutes.
Add the paneer cubes and cook further.
Check the consistency .
Serve hot garnished with cilantro .

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Wednesday, March 25, 2015

Lacy Paneer Tikka

BM # 50  Week 4  Day 2

For day 2 under Paneer recipes, I have a paneer tikka which is laced with besan cheela. I was not very happy with the pics but I liked the combo of the lacy cheela and tikka. May be I can redo the pics after a while.

The cheela is made from chick pea flour, the batter should not be runny else it will start spreading, and at the same time it should not be too thick, as after cookng the cheela will turn out quite hard.the consistency of the batter should be that of dosa batter.

I am sure one can make better laces but since this was my first trial I kept it very simple.

The tikka recipe is also very simple...
For the cheela lace
1/2 cup chick pea flour
Pinch red chilly powder (optional)Salt to taste
Pinch asafoetida
Make a Dosa consistency batter and fill a squeeze bottle.
Using a non stick gridle squeeze out the batter in a lace pattern .
Drizzle oil.
Flip over and drizzle oil again.
Let cook for a minute , remove.

Place the lace on the serving plate.
Arrange the tikka pieces on the cheela lace.
Serve with ketchup.

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Tuesday, March 24, 2015

Grilled Cottage Cheese Toast

BM # 50  Week 4  Day 1

For the last week of BM # 50 I my theme is choose one ingredient and cook three dishes in different categories.I chose cottage cheese or Paneer as we call it here.For the first day it is a paneer toast. Paneer toast has lots and lots of memories. The minute I talk of it I remember my dad. This was his everyday breakfast with ketchup. Mom used to make fresh paneer every day and keep it very simple with a little onion, green chilly and coriander. I don't think I have made this one since a long time now, while choosing Paneer recipes I immediately remembered dad and thus this recipe.

Paneer Toast
1/4 cup grated cottage cheese
1 tsp onion, finely chopped
1 green chilly , finely chopped
Coriander leaves, finely chopped
Mint leaves, finely chopped
Salt to taste
Apply butter to both the slices.
Mix all the ingredients and prepare a filling for the toast.
Stuff the filling between two buttered slices and grill the toast till crisp.
Serve with ketchup.

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Thursday, March 19, 2015

Veggie Burger

BM # 50 Week 3 Day 3

For Day 3 under American Sandwiches I have made a Veggie Burger

A veggie burger is a hamburger-style, or chicken-style, patty that does not contain meat, but may contain animal products such as egg or milk.The patty of a veggie burger may be made from vegetables (like corn), textured vegetable protein (like soy), legumes (beans), tofu, nuts, mushrooms, or grains or seeds, like wheat and flax...

As quoted by wiki

Our family is quite fond of burgers and every time we go for our whole sale shopping we pick these wheat burger buns. The Patty is always a new Patty and the salad too is a little different. These buns are not very attractive and picture perfect, but the taste is good. This time I decided to make a patty with potatoes, cottage cheese and broccoli.

The salad was with shredded cabbage, onions and tomatoes. I omitted mayonnaise and placed a cheese slice. 

A little change in the salad ingredients and a variation in the Patty and the dressing completely changes the taste of the burger.

Here is how I made this one

2 boiled and mashed potato
1 small head broccoli, boiled and mashed
1/2 cup cottage cheese
Corn flour for binding
Salt to taste
Green chilly 
Fresh coriander leaves
Mix all ingredients .
Make into flat patty's.
Shallow fry till golden.

Assembling the burger

Cut the burger bun into two.
Apply butter.
Spread cabbage and tomatoes on one piece.
Place the Patty.
Place cheese.
Top with the second slice of the burger.
Apply butter and grill it lightly on a griddle for a few minutes.
Enjoy .

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Wednesday, March 18, 2015

Vegetarian Dagwood Sandwich

   BM #  50 Week 3  Day 2

A Dagwood (sandwich) is a tall, multi-layered sandwich made with a variety of meats, cheeses and condiments. It was named after Dagwood Bumstead, a central character in the comic strip Blondie, who is frequently illustrated making enormous sandwiches. According to Blondie scripter Dean Young, his father, Chic Young, began drawing the huge sandwiches in the comic strip during 1936.
As quoted by wiki

For Day 3 I choose to make a Dagwood Sandwich under the theme American Sandwiches. I was quite taken by this multi layered sandwich. The original sandwich has meat and cheese, but of course mine is a vegetarian version . I checked what the vegetarian version had pickled and marinated veggies, but I decided to make my version. I went according to the street sandwich ingredients that we get here. We get a vegetable sandwich with all possible veggies in it. 

I used 9 slices for the sandwich and used green cabbage, purple cabbage, tomatoes, cucumbers, onions, beetroots , pickled jalapeños. I added a few layers of cheese and a layer of mayonnaise. I used salt,chilly flakes, basil , pepper as the herbs. It surely was a massive sandwich. We love fries with our sandwiches so I made some of those too.

I served this sandwich for the evening snack . We were just two of us to share, my niece and me. After clicking, we decided to eat , for a while we could not even eat a bite, such a huge sandwich, we went into peels of laughter. Finally I got a big knife and cut the sandwich through and through getting it into pieces. 

It surely was loads of fun and we thoroughly enjoyed it. We were so full that we both skipped our dinner, this inspite of passing some to the house boy.

Here is how I assembled the sandwich
9 bread slices

Cheese slices
Purple cabbage
Green Cabbage

Chilly flakes
Black pepper
Olive to top it up.

Any variety of bread can be used.
Veggies could be added  any order that you wish.
After stacking the sandwich , take a fine wooden skewer and thread an olive .
Enjoy the sandwich.

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Tuesday, March 17, 2015

Sandwich Wrap

BM # 50  Week 3  Day 1

For this week my theme is American Sandwiches. These sandwiches are from a list at wiki where they are listed under American sandwiches. Now the list has 90% non veg sandwiches. It is okay to convert them into veg but difficult to substitute all ingredients to veg. , so I picked recipes which were either veg or where I could substitute them with a vegetarian option.

For the first day I have a Sandwich Wrap.
A wrap is a type of sandwich made with a soft flatbread rolled around a filling. The usual flatbreads are wheat-flour tortillas, lavash, or pita; the filling usually consists of cold sliced meat, poultry, or fish accompanied by shredded lettuce, diced tomato or pico de gallo, guacamole, sauteed mushrooms, bacon, grilled onions, cheese, and a sauce, such as ranch or honey mustard.
As quoted from wiki.

So I used our humble roti, which is the wheat based tortilla, I added a lotus stem Patty, which resembled the meat color, added lettuce,diced tomatoes and cucumbers, grilled onions, cheese and mayo. The wrap turned out really delicious with the lotus stem and poppy seed roll. This is how I made the rolls

1 big stem lotus stem, 
2 potatoes, boiled, peeled and mashed
1 tbsp poppy seeds
1 green chilly, finely chopped
Coriander leaves, chopped
1/2 tsp red chilly powder
1/2 tsp dry mango powder
1/4 tsp Garam masala
Salt to taste
Corn flour for binding
Coriander leaves
Mint leaves
Prepare the lotus stem.
Mash the lotus stem and boiled potatoes.
Add green chilly, garlic and ginger paste ( absolutely your choice)
Mash everything very well and add rest of the ingredients,
Make rolls and either fry them or shallow fry.
Keep aside.

Assembling the wrap
Place a roti on a plate.
Place lettuce and in the centre.
Place the roll.
Add some tomatoes, grilled onions, cheese and mayo.
Sprinkle some salt , pepper and drizzle some mayo.
Wrap it up and enjoy.

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Thursday, March 12, 2015

Hare Chana ki Kari with Methi Muthia / Fresh Garbanzo with Fenugreek Dumplings

BM # 50  Week 2  Day 3 

For Day 3 under fenugreek recipes I have cooked a very very delicious and a healthy curry.I have made the curry with fresh green Chana which is also called Choliya . These choliyas are boiled and sauted with lots of greens, making it all the more healthy, to top it up methi muthias are added. Doesn't it make really healthy? The curry is really unique.

My hubby loved it as he is a hard core fan of these choliyas and Methi na Muthia. I normally stock these muthias in my freezer as they are added to a number of dishes. The famous Gujrati Undhiyu is incomplete without the addition of these.

Hare Chana ki Kari with Methi Muthia 
2 cups green chana
1 onion, finely chopped
1 tsp corn flour
1 tetra pack coconut milk
Salt to taste

To be ground into a paste
1 cup coriander, chopped
5-6 green chilly
Small piece ginger
4 cloves
Juice of 1 lemon
4-5 spinach leaves

The Curry
Boil the chana.
Heat oil and fry onion till translucent.
Add the paste and fry for a 2-4 minutes.
Add the boiled Chana.
Mix the cornflour with coconut milk.
Add salt and add to the Chana mix.
Add the prepared muthias and cook for a few minutes.
Serve hot garnished with coriander.

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