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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Wednesday, March 11, 2015

Methi Aaloo Paratha

BM # 50 Week 2  Day 2

For Day 2 under Methi recipesI have one of my favorite ones. During winters we eat a lot of fresh fenugreek. We have it in many forms, but two of them are made very often. the Ras wara Methi Aaloo is the gravy version, and the dry version is the one I make this Paratha from. Initially when ever we had some left over Methi Aaloo, I would make a Paratha from it, it became such a hit that now everyone wants to eat only Parathas and not the veggie.

So first let's make the Methi Aaloo which will be made into a stuffing later.
4 potatoes, peeled and cut into cubes
250 gms methi leaves
2-3 tomatoes
1 small piece ginger
2 green chillies
1-2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chilly powder
Salt to taste
Heat oil and add the cubed potatoes.
Add salt and cook covered on very slow fire, till done.
While doing so you might need to sprinkle a little water.
Heat oil in another pan,
Add washed , chopped fenugreek leaves.
Let them wilt.
Add green chillies, ginger paste.
Let it cook till the oil floats up.
Add the tomatoes and the cooked potatoes.
Add all. The spices and mix well.
Simmer and cook till all the spices and flavors are well infused.

Now to make the stuffing ..
Mash the cooked Methi Aaloo.
Add Coriander leaves, green chillies, some dry mango powder and a little salt.

To make paratha
Dough for chapati 
Stuffing of mashed Methi Aaloo.

Pinch out a medium sized ball from the dough.
Roll into a 6" disc.
Apply ghee or oil.
Sprinkle some dry wheat flour.
Take the stuffing and make it into a nice thick ball, I normally take double than the dough ball.
Sprinkle some dry flour.
Bring the sides of disc to the centre thus sealing the stuffing.
Gently press the ball and make it flat.
Dust it with flour and roll gently into a disc, nearly 8-10" .
Heat the griddle and cook the Paratha on it, flipping from time to time and applying ghee or oil.
It should be a nice golden when ready.
Serve it with curd and papad.

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Tuesday, March 10, 2015

Methi na Gota

BM # 59 Week 2 Day 1

For the second week of BM # 50 I have picked Methi recipes. Methi or fenugreek is a winter green which is one of the greens that is my favorite, next to sarso or mustard. Spinach is one green that I am not really fond of , though I eat it mixed with some other veggie . As always Valli put a clause to these methi dishes, three days and three categories. So I begin with Methi Gota which is a very popular snack of Gujarat.

The gotas have a little bit of sugar, which is added to kill the bitterness of the fenugreek. These gotas were my father in laws favorite and we used to make them very often. Times have changed and deep fried food is avoided but still we do make them once in a while.These gotas are a part of the Gujrati Thali that I made. I had cooked for 100 people at the hotel and I still need to post that Thali.

Coming to the recipe.
 Methi na Gota
1 cup besan
1/2 cup methi leaves
3-4 green chillies, finely chopped
1/4 tsp whole coriander seeds
1/4 tsp sugar
Salt to taste
Pinch cooking soda
Sieve the chick pea flour.
Wash and chop the methi leaves.
Add these and rest of the ingredients to the chick pea flour.
Slowly add water to make a semi soft batter, make sure the batter is not very soft.
Heat oil and make balls of this batter and deep fry to a golden.
Serve with either sweet chutney or ketchup.

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Thursday, March 5, 2015

Strawberry and Mango Ice Lollies

BM # 50 Week 1 Day 3

For Day 3 under colorful dishes I have chosen Strawberry and Mango Ice Lollies. I have always been fond of ice . As kids we used to eat the tubed ice lolly called Pepsi cola and desi ice gola, which is shaved ice with syrup. That is still one of my favorites, but due to health reasons can't indulge into any more. The home made ice Lollies are perfect to replace the craving of those shaved ice golas. I have used fresh strawberry along with strawberry crush to give it a more fruit and fleshy taste. The frozen mango slice is double treat.
These Lollies also go the kids delight hosted by Varada.

Strawberry and Mango Ice Lollies

1/2 cup fresh strawberries
1/2 glass strawberry crush drink
1/2 glass mango drink
Few slices mango
Blend the strawberries with the strawberry crush drink.
Pour the blended drink in lolly moulds, fill just about half.
Now gently pour the mango drink.
Add a slice of mango.
Place it in the freezer for freezing.

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Wednesday, March 4, 2015

Strawberry Lychee Twirl

BM # 50 Week 1 Day 2

For day 2 under colorful dishes I have yet another drink. This is a combination of two most delicious fruits. Strawberry and Lychee.i have added a little sugar to the strawberries as the strawberries here are not as sweet, but you can omit the sugar if you get sweet ones.the lychee juice and sprite both are sweet enough, so the sugar can be avoided. The rimmed glasses enhance the flavor of the drink, giving it a mild salty, tarty flavor, which is fantastic. If the kids don't like that flavor you could serve them in simple glasses too. Sending it to Varada for Kids Delight.

Strawberry Lychee Twirl
1/4 cup strawberry chopped
1 tsp sugar
1 tetra pack lychee juice
1 bottle sprite
Salt rimmed glasses
Coat the rim of two glasses with lemon .
Place some salt on a plate.
Invert them and dip them into this salt.
Leave the glasses to chill.
Give a quick blend to the strawberries and sugar.
Pour the mix into a jug.
Add lychee juice and mix.
Top up with sprite.
Pour into salt rimmed glasses and serve.

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Tuesday, March 3, 2015

Plum Juice

BM # 50 Week 1 Day 1

Plum juice is a delicious drink , which we all enjoy during summers.It is delicious and very refreshing and what a pretty color too. The drink is simple to make but one must make sure that sugar and salt have to have a balance in the juice. It actually depends on the quality of plums, if the plums are sour you shall need more sugar. So taste the juice before serving. This is my first days post of BM # 50 week 1 under colorful food.
This also goes to kids delight at Varada,s place.

Plum Juice
500 gms plums, pitted
1/2 cup sugar
1/4 tsp black salt
1/2 tsp roasted cumin seed powder
Salt to taste
Mint leaves.
Blend the plum pieces and sugar till sugar is completely dissolved.
Strain this mixture .
Add water to dilute the juice. The consistency should be light , like orange juice.
Add the salts , cumin powder and mint leaves.
Serve chilled.

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Sunday, March 1, 2015

BM # 50 Chennai Meet - Day 3

22 nd Feb Sunday
Day 3
Wake up time 4 a.m
Good Morning! And I have been wondering , when do I say good night and when Good morning, we have been sleeping at erratic times, almost early mornings, and waking up within hours, any way this morning started by saying bye to Kalyani who had an early morning flight. Most of the friends were sleeping and just opened their eyes for a minute.

We were still in our night suits when Gayathri started kneading the dough for her super soft and spongy pavs. Everyone observed her very carefully, just like school kids attending a class.

Plan for the day
Now what is Foodology?
It is a recreational culinary studio where you cook , eat and enjoy fantastic food..
Kamallika is one of the chefs there and she had arranged for us to take demos there.
Gayathri for Pav
Gayathri and Pradnya for Topsy Turvy Cake
Archana for Goan Tondak
Me for Shahi Paneer.

This place was really cool and had a amazing ambiance, it was well equipped with all equipments a food lover cook could ask for.
The cake was a treat to see, and everyone was glued to see how it was crafted.
I even made a face time call to Japan , so my daughter could make full use of this demo.
Thanks Valli and Padma for making this happen. it sure was a job to hold on to the phone for so long!

Archana got busy with her Tondak, and I with the Shahi Paneer.
Pradnya had a flight so we had to make sure our dishes were ready to feed her.
The Tondak was teamed with the pavs made by Gayathri , the paneer with chur Chur Parathas, which I still have to feature on my blog.
Kamallika was gracious enough to help us with whatever we needed, and made sure we were comfortable.
I must mention the drink that she made...ah it is one of the most refreshing and delicious ones I have had in years. Thanks Kamallika!
We cannot miss out the desserts at which Kamallika is a hit.
Thanks Gayathri for teaching all those piping patiently, that is one quality of yours which I admire the most!!

After everyone finished the meal, it was time to cut our Topsy Turvy Cake .
The BM meet was closing!

A photo session followed and we actually looked like chefs with those chef caps and aprons.
Well we cannot miss our little chefs, can we?
PJ left!
Lots of hugs and byes.
Headed back home, Valli quickly packed her stuff and left.
Gayathri and Nandini too left soon.
Archana and I were the only ones left behind, as we were to fly the next day.
We went for some prop shopping , picked some steel ware.
Enjoyed Appams for dinner and finally got back.
Last minute packings and weighing the luggage...this is one experience which I practically hate..wonder why can't the airline people understand we are visiting friends...
Left early morning...saying bye to Padma was rather tough, she had opened her house to a notorious gang and hosted us very beautifully. Absolutely have no words to thank her and her hubby. As the car was leaving, her eyes welled up , we hid our tears ....and moved on waving.
A deep sigh...

At the airport Archana and I parted , but with smiles..yes all good things come to an end....only to look forward for new beginnings.
Yes we look forward to another fun filled BM meet...The BM # 75 !!
Once again Thanks to The Chennai Organizers for this wonderful meet, Thanks to their families for sparing them for these three days.(.well we have to ask if it was a relief to get rid; )

See you guys:)

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