Makkai, mushroom , panner Malai

Makkai, mushroom, paneer Malai

 

200 gms sliced mushrooms

200 gms panner chopped

200 gms boiled corn

1 cup sliced onions

1 tbsp chopped ginger

1 tbsp chopped garlic

2 chopped chillies

2 tbsp oil

1 bay leaf

2 crushed cloves

2 small stocks cinnamon

1 tsp cummin seeds

400 ml tomato purée

50 ml cream

1 tsp dhaniya powder

1/2 tsp chilli powder

1/3 tsp haldi

1 tsp kitchen king masala pwd

1 tbsp roasted kasuri methi

1/2 tsp degi mirch powder

Salt

Coriander leaves for topping

Method

Heat oil and add jeera and whole spices and let them color.

Add sliced onions and sauté till brown.

Add ginger, garlic and chopped chillies and let them get golden.

Add all the dry spices and cook few secs.

Add the tomato purée and cook well.

Add roasted kasuri methi and cream. Cook well.

Add all the vegs and paneer and cover to cook.

Let it reduce to the desired consistency. 

Top with dhaniya chopped and rumali rotis, delicious !!

Malai paneer

Malai paneer

My kids like most love paneer. But I dislike that however hard I try to keep under weight , it still manages to break apart a bit. Then I saw an idea on FB one thing led  to the other I ended up with the most amazing paneer. Soft yet firm and very good texture. Sharing this with you all. Now I am surely not buying paneer from store here which I always suspect is old with expiry date labels changed. I tried two ways and one is firmer than the other, the 2nd is like the store bought. I am sure they do the same. Sharing both. It's economical and pure. Do try.

Recipe no 1

1 lt milk.. I used 1.5% fat, you can use any

200 ml cream

1 tbsp vinegar

Heat milk and cream and bring to a boil. 

Add vinegar and let the milk split.

Strain in a cheese cloth and wash well. 

Squeeze we'll hang for 10 mins.

Now mash paneer well till its light and fluffy and comes together... About 5 mins.

Make it into a square and in a greased plate put this mixture.

Steam for about 5-8 mins.

Cool , cut into pieces and put in warm water till later use. 

Enjoy soft spongy paneer.

Recipe no 2

1lt milk

200 ml cream

1 tbsp vinegar

3-4 tbsp cornstarch 

Follow the same steps as recipe no 1 till hanging.

To mashed paneer add cornstarch and mash well.

Shape into rolls or a big chunk and steam for 5-8 mins. Cool.

Put into warm water and use as required.

This recipe looks and feels just like store bought paneer. Firm to touch yet very soft.

Enjoy home made panner ... Safe and economical.

Pumpkin Raita

These days pumpkin is in season and I am finding every reason to use them in my kitchen. This raita is really delicious , very colourful and refreshing.
Ingredients
500 ml thick curd
200 gms boiled and crushed pumpkin
1 tbsp oil
1 tbsp chana daal
1 tbsp urad daal
few curry leaves
pinch of hing
1/2 tsp mustard seeds
1/4 tsp chilli powder
Salt to taste
Method
Beat curd , salt with pumpkin and adjust consistency with water.
Heat oil and add hing, mustard seeds and let them crackle.
Add daals and curry leaves, and let them color.
Add chilli powder and and let it colour.
Pour in the curd and mix well.
Refrigerate before serving with biryaani or food of your choice.

Pizza crackers

These are an absolute hit with kids. A great snack for those inbetween times or  while travels. Easy to make and very healthy.
Ingredients
1 cup whole wheat flour
1 cup flour
1/2 cup suji
1/2 cup grated cheese
1/4 cup hot oil
1 tbsp baking powder
4 tbsp thick tomato paste/ ketchup
1 tbsp spicy pizza spice
salt to taste
Method
Mix both flours together with hot oil.
Add rest of the ingredients and add warm water to make a stiff dough.
Rest for 15 mins.
Knead again slightly.
Roll into thick round.
Cut into squares , pierce with fork and put on a baking sheet.
Bake in a preheated oven at 200 deg C till golden brown.
Cool and enjoy with salsa or just like that.

Pumpkin and nut sweet fingers

I often try and make baked snack as they are healthy and light and one can make them according to the need and tastes. This is one yummy recipe.
Ingredients
1.5 cups whole wheat flour
1/2 cup suji
100 gms pumpkin boiled and mashed
50 ml oil
4 tbsp butter
10 gms baking powder
3/4 cup sugar
1/2 cup orange juice
1/2 cup almonds crushed
Method
Mix all the dry ingredients.
Add oil and butter and mix well to get crumbly mixture.
Add pumpkin and mash well.
Add orange juice and make a firm dough.
Keep in fridge for about an hour or so.
Roll into a 5 mm thick round and cut into fingers.
Put on a baking sheet and bake at 200 deg C till golden brown.
Cool and serve the crunchy treat.

Vegetable Vegetable puffs with mushrooms and Kale leaves

Vegetable puffs with mushrooms and Kale leaves
Often I have kids asking for a little something or guests coming down for a surprize visit.This comes as a quick 15 mins snack that keeps most people happy and asking for more.
Ingredients
1 sheet of puff pastry/phyllo sheet
4 chopped mushrooms
1/2 chopped bell peppers
1/2 bowl frozen or cooked Kale leaves/spinach
1/2 tsp garlic powder
1/2 tsp pizza spice/ Italian mix
1 tbsp olive oil
1 tbsp tomato paste/ketchup
Salt to taste
Grated cheese as required
Method
Cut sheet into small squares about 3"x3"
Heat oil and add chopped vegetables and saute.
Add spices, tomato ketch up /paste and salt and cook till water dries up.
Put a tbsp each on the squares and top with cheese.
Fold opposite ends and seal.
Bake at 180deg C till golden.
Enjoy hot from the oven.

Baigan ka achaar

Baigan ka achaar

Nearly everything I know can be pickled but we stick to our regular fare. I like to push my limits and my family has come to enjoy my creations and experiments. Nothing surprises them anymore. My dear friend mentioned about a particular baingan ka achaar she buys and she loves. My next thought was of getting into action with the nice brinjal I had in my fridge. The outcome was amazing. Here is the recipe which I modified to my taste. 

Ingredients

250 gms chopped brinjals 1"

1 chopped onion

3-4 crushed galic

1 tsp grated ginger

1 tsp thick tamarind paste

1/4 cup oil

1 tsp methi crushed

1 tsp mustard crushed

1/2 tsp chilli powder

1/4 tsp garam masala

1/4 tsp haldi

1/2 tsp roasted and crushed cumin powder 

2-3 tbsp sugar or acc to taste

1 tbsp vinegar

Salt to taste

Method 

Apply salt to brinjal pieces and keep for an hour. Squeeze and dry on kitchen towels for few hours.

Heat 2-3 tbsp oil and add brinjal and cook for 5-8 mins till a bit colored.

Heat rest of the oil and add ginger and galic and cook till colored. 

Add onions and cook till golden.

Add all the masalas and remove from heat. Add salt.

Add vinegar, tamarind pulp and sugar. 

Mix brinjal pieces in it and mix well.

Store in a jar and keep for 2-3 days. Yummy spicy baigan ka achaar is ready. Serve with missi rotis or Jowar ki rotis. Awesome!

Kale kela thepla

Kale kele ke theple

Often the only way to use an overripe banana is a banana cake or it's the bin. I often heard Gujarati food using ripe banana in various dishes. I thought of adding it to my kale leaves mixture as I planned my theplas. I spoke with my gujju friend Hema and she encouraged me. Kneaded the dough with much tussle in mind. Made theplas and lovely aroma filled my kitchen! Now one more way to use the banana before it hits the bin!!! Thanks Hema for the support!

Ingredients 

1 bowl frozen and chopped kale leaves/ spinach/ methi

1 ripe banana mashed

1/2 cup curd

2 tbsp grated gur

1 tbsp sesame seeds

1 tbsp crushed garlic

1 tsp grated ginger

Salt

1/2 tsp chilli powder

1/4 tsp haldi

1 tbsp oil

While wheat flour as needed

Method

Mix all spices with oil , curd and vegetables. Add mash banana to it and mix well.

Add flour as needed and make into a firm dough.

Roll out thin parathas and cook on both sides with oil. 

Serve hot with chilli pickle or mango pickle.

Delightful and flavorful theplas ready to eat! 

Zucchini pickle

Zucchini pickle

Yes you read it right.... Zucchini pickle. A very dear friend is on special diet and has many restrictions. It pushed me more to add a something etc on her plate in the restrictions of foods. Made it oil free and it's good for the body. It tasted good. I refrigerated it just to be in safe side. 

2 zucchinis cut into sticks

2 tsp roasted methi ground coarse

2 tsp roasted mustard ground coarse 

1/2 tsp haldi

1/4 tsp hing

1 tsp red chilli powder

Salt to taste

Juice of 2-3 limes

Method

Cut zucchini into sticks and dry overnight or for few hrs in the sun.

In a bowl mix all the ingredients together. Toss very well.

Put into a clean and dry jar and keep in fridge.

Just toss each day twice a day to mix spices.

You can add olive oil too if u like. 

The pickle would be ready in 3-4 days. 

Enjoy! 

Chettinad potatoes

Chettinad aloo

Love the strong flavors of this dish. One whiff of this dish and my little girl couldn't resist a spoon full from the pot. Here it is.

4-5 large potatoes cut into chunks

2 onions sliced

2 chopped tomatoes

2 tbsp oil

1 tsp mustard

Hing

Curry leaves

Haldi

Salt

To roast and grind to powder

2 tbsp coriander seeds

2 tbsp urad dal

2 red chillies

8-10 peppercorns

1 inch piece cinnamon

2 cloves

1 tbsp fennel seeds/ saunf

Method 

Heat oil and add hing and mustard , let them splutter. 

Add curry leaves and onions and sauté.

Now add haldi and salt and mix.

Put in potatoes and mix.

Add chopped tomatoes and water and cook till done.

Now sprinkle the masala powder and mix well.

Adjust the water as needed.

Cook for few mins and too with green coriander.

Serve with dosas or lemon rice.