Wednesday, 25 February 2009

Paneer Paratha


Since there was one litre of milk in the fridge, which decided that it had had enough of my fridge and died in the container I was heating it, I had to make paneer out of it in. (This is justification for one litre milk conking out on me).
Now, since I had decided to make gulab jamun I had heated oil being in the "Mad Scientist Mood" I decided to experiment!!!
So in about 1 tblspn paneer I added a pinch of cooking soda, soda bi carb and about equal amount of Maida and knead the flour till it was very smooth, it was of the consistency of "chapatti ka atta". These balls I deep fried and dipped them in the sugar syrup. Since this was not appreciated I rejected the idea of making them into gulab jamun.
But I just could not let go of this idea that the paneer could be kneaded and make into some kind of paratha.
So I did just that to the end product was fully approved by all.
For the atta I used maida and paneer in the proportion 1:1 and with a pinch of salt kneaded it into a soft ball. No water needed.
Make 7-8 balls
For the filling:
2-3 potatoes boiled and grated
2-3 boiled eggs (optional)
2-3 green chillies (Adjust as per taste)
1 tsp chat masala
1 tsp dhania/coriander seed powder
1 tsp jeera/cumin seed powder
Coriander
Salt
Kneed to make a soft filling. And make ball a little bigger than the atta balls.
To make parathas:
In a ball of dough make a cup using very little oil. Put in the ball of stuffing and close the opening. Roll the ball in your hands using very light pressure till it is smooth and the opening is not visible.
Using a little dry flour roll out the ball to make a thick paratha about ¼ inch or even less.
Put on a heated tava and roast on both the sides till light brown on both the sides.
Serve hot with curds, boondi raita and tomato chutney.

Egg Chat

This accompaniment is made very rarely, for the simple reason we eat eggs occasionally, It never fails to elicit an enthusiastic response. I love making it as it's very easy to put together. It can be eaten as an accompaniment or as a dish itself.

2 boiled egg, cut into 16 pieces

1 small Onion chopped fine

1 small Tomato chopped fine

1 Green chilli chopped fine

1 tblspn Dates Chutney

1 tblspn Tamarind chutney

¼ tsp Chat masala

¼ tsp Chilli powder

Salt (Adjust as per taste)

Coriander for garnishing

Mix all the ingredients in a bowl. Serve garnished with coriander

Sunday, 8 February 2009

Kande Pohe



Every time I am late it is"pohe" time, fast to cook and appreciated by all. I generally make "kande pohe" as my FIL is diabetic but you can substitute onions with potatoes. Hubby dear loves it with tomatoes, fried after onion also but my kids don't. So in general I have zeroed down to this one.
Here for a trail I have used 1/2 cup peanuts in the fodni.


1 cup poha
1 medium onion
3 green chillies (Adjust as per taste)
A few curry leaves
1 tsp mustard
1 tblspn sugar
1 tsp turmeric
½ tsp chilli powder
2 tblspn oil
A few curry leaves
Salt (Adjust as per taste)
Lime juice (Adjust as per taste)
  1. Chop onions fine, slit green chillies.
  2. In a colander add the poha and wash in running water. Keep aside.
  3. Sprinkle the salt, sugar, and chilli powder.
  4. Heat oil add the mustard. When it crackles add green chillies and curry leaves. Add the turmeric.
  5. Sauté the chopped onion in the oil till it becomes soft.
  6. Add the washed poha. Mix well.
  7. Cover with a lid and steam for 2-3 minutes.
  8. Serve hot garnished with coriander and freshly grated coconut.

Masala Bhat

When I was expecting my second kid I craved for this variety of rice. The only problem was I could not explain what I wanted. Till I ate it I could not remember its called Masala Bhat.

My kids have told me that they have found this pulao "strange" and "funny" so it seems to be the sad end to his wonderful fragrant variety in my house( I hope it is for now)…………………….

½ cup copra grated

9 cloves

3 sticks (21/2 inch each) cinnamon

1 tblspn sesame seeds

5 tblspn coriander seeds

4 tsp cumin seeds

½ cup oil

1 tsp mustard

1 spring curry leaves

¼ tsp asafoetida

5 green chillies

200 grams gherkins' cut into quarters

3 cup basmati rice

Salt (Adjust as per taste)

¼ cup cashew nut

5 cups Water

½ cup coconut grated

2 tblspn coriander leaves

  1. In a pan roast copra, cloves, cinnamon, sesame seeds, coriander and cumin seeds together till copra is golden brown. Grind the roasted ingredients to a powder.
  2. Heat oil in a thick bottomed pan. Add mustard seeds. When they crackle add curry leaves, asafoetida and chillies. Stir for a few seconds. Ad gherkins'. Stir fry for about 3 minutes. Add rice. Stir fry for about 3 minute. Ad powdered spices, salt cashew nuts and water. Stir.
  3. Cook till rice is done. Serve hot with coriander and coconut.

P.S: I have made this rice in the Futura Cooker. It's actually the recipe given in their cookbook with no changes at all.

You can use the same recipe for cauliflower, green peas and brinjal or eggplant

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