Just Parantha's - Gobi Paneer Anar stuffing

Hey Guys......try this new experiment of mine, which I am sure you will not find it in any other blog / site ...Bet me on this.....though a little different , it came out too good.......


1 cup grated cauliflower
1/2 cup grated paneer
1tsp green chillies - finely chopped
1tsp ginger - grated
Salt as required
1/2 tsp red chilly powder
1/4 tsp garam masala
2Tbsp mint leaves - finely chopped


The secret Ingredients - to be dry roasted, cooled and coarsely powdered


1/4 tsp  ajwain / carom seeds / bishop s weed
1/4 tsp shahi jeera / caraway seeds
1/4 tsp fennel / saunf
1tsp dry pomegranate seeds
I used a motor - pestle , and it may resemble...like the one below....you may also use a mixie / blender to grind it into a coarse / fine powdered masala

To Go......


Mix all the ingredients and you are ready for your parantha stuffing

Note:


- I blanched the cauliflower by adding the florets in boiling water and kept it covered for 3 - 4mins after turing off the heat....cooled it down and then grated the same....
 - You can use chenna instead of panner
- For the dough you can add in a lil curd / milk while kneading to get more softer paranthas

Home Bar - Mint Lime Fizz

Mint Lime Fizz



Nimbu pani / Lemonade gets a makeover with soda and mint

juice of 6 limes

350 gm sugar

450 ml water

1/4 cup mint leaves - chopped

soda - to dilute ice-cubes
 
METHOD:

Blend the lime juice, sugar and water.

Divide the mixture into four glasses, add some ice cubes and then divide the mint into the glasses too.

Stir to mix and top up the glasses with soda and serve

Taco Seasoning Mix Recipe

1/2 cup onion flakes

3 tablespoons ground cumin

1 1/2 teaspoons chili powder

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic flakes


Directions

Place all the ingredients in a 1 pint jar, cover tightly, and shake well to mix.
Use to season ground  beans, allowing 2 to 3 tablespoons of the mix and 1/2 cup water for each pound of beans.
Store the mix in a cool, dark, dry place for up to 2 months.

Note:

You can also use this instead of garam masala's to add a little zing to your veggies

Mango-Tomato Summer Salsa Recipe

This is one of my fav from ifood and this recipe fits in with many cuisines such as Thai, Mexican, American, Vegetarian, Summer Parties, and is kid friendly. It is a Healthy Choices dish easy to make just dice and mix! It is Weight Watcher  friendly too!!!!!!

The marriage of the flavours is exciting and refreshing. Tomatoes with mangoes and avocado is spiced up with the Thai chiles and lime juice plus plenty of garlic. The cucumber adds a cooling effect and great texture contrast to the smooth sweetness of the mangoes and avocado buttery flavours. This can be chilled and served in individual small soup bowls, or as a salsa-type dip for corn chips or toasted nan or pita wedges. It is also a wonderful side or garnish
The avocado should be just ripe but not too soft, the same for the mango.
Choose tomatoes that are meaty and not with large gel areas. Using fresh lime juice and fresh cilantro is key to a great flavour. Please use fresh garlic not the already crushed preserved type of garlic. Even Spring garlic is nice in this recipe if it is available. Another nice way to serve this is on grilled baguette bread slices on a long diagonal sort of a Thai bruschetta.
This refreshing Summer recipe is perfect if you are watching your calories
I personally omitted Garlic since I am not very fond of raw garlic

1 mangoes - peeled, seeded and diced

1 avocado - peeled, pitted, and diced

5 medium tomatoes, diced and seeded

3 Thai Dragon Chiles (Phrik Chee Fa), minced and seeded, to your taste or You can also use fresh green chillies / Jalpenos

1 medium, diced

1/2 cup chopped fresh cilantro (Pak Chee/ coriander leaves)

5 cloves garlic, minced

salt to taste


In a medium bowl, combine the mango, avocado, tomatoes, cucumbers, chiles, cilantro, and garlic. Stir in the salt, lime juice, red onion, and lime juice.

To blend the flavors, refrigerate for about 30 minutes or longer before serving.



Note:

A variation can be made by using green papaya shredded in place of cucumber if you want a firmer contrasting texture. You also can use slivers of mint or Thai basil (bai Horapha) in place of cilantro (Pak Chee), or slivers of Kaffir Lime leaf (bai Magroot).

Spinach Summer Salad Recipe

1 (10-ounce) bag spinach mix / 1 bunch spinach leaves

1 cup halved red grapes

6 to 8 strawberries,  sliced

1⁄2 cup chopped walnuts


Dressing Ingredients

1⁄2 cup vegetable oil / olive oil

1⁄4 cup white wine vinegar

1⁄2 cup sugar

1 tablespoon horseradish sauce (optional)

2 tablespoons sesame seeds

2 tablespoons poppy seeds

Salt and Pepper to taste


Toss all your salad ingredients together in a large bowl.
In a medium bowl, combine the dressing ingredients and whisk well.
Let the flavors come together 10 minutes, then give it another good whisking and pour it into the salad.
Toss everything to mix well, then serve it immediately

Note:

You can also add other fresh fruits and nuts of your choice

If you want to have a light dressing cut down all the dressing ingredients to half its portion

Mushroom and Oregano Open sandwich

Mushroom Oregano Open Sandwich is an open faced sandwich made with a filling of muchrooms, onlions, ect, sprinkled with the aromatic oregano herb....and this is another fav TD recipe of mine


Baking Time: approx 5 mins.
Baking temperature: 150°C (300°F).
Makes 32 pieces. 




8 brown bread slices
butter for spreading


For the mushroom filling


1/4 cup chopped onions
2 tsp plain flour (maida)
1 green chilli, finely chopped
1/2 cup finely chopped mushrooms (khumbh)
1/2 tsp dried oregano
1 tbsp butter
salt to taste


For the garnish


finely chopped parsley
finely chopped tomatoes


Method


For the mushroom filling


Heat the butter in a pan and fry the onions till they are translucent. Add the flour and green chilli and fry for a few more seconds.
Add the mushrooms, oregano and salt. Cook for a few minutes on a very high flame until the mushrooms are soft.
Divide into 8 equal portions and keep aside.


How to proceed


Trim and discard the edges of the bread slices and cut each slice into 4 equal squares.
Toast the pieces in the oven at 150°C (300°F) or on a tava on both sides till they are golden brown.
Butter the toasted pieces.
Top each toasted and buttered piece with a portion of the filling.
Garnish with the chopped parsley and tomatoes and serve immediately

Sesame Bagel with Cucumber and Sour Cream - Sandwiches

This is one of my fav TD snack....


Ingredients

4 sesame bagels or burger buns , lightly buttered
2 cucumbers, sliced
8 thin slices paneer (cottage cheese)
4 large lettuce leaves
1 tbsp dill (shepu / suva bhaji) leaves
salt and freshly ground black pepper (kalimirch) powder to taste

For the sour cream
1/4 cup whipped cream
1/2 tbsp lemon juice
salt to taste
freshly ground pepper



Method
Cut each bagel into two horizontally and place a large lettuce leaf on one half of the bread.
Spread a layer of sour cream on the lettuce.
Top with a few slices of cucumber followed by 2 slices of paneer.
Sprinkle some dill leaves, salt and freshly ground pepper and sandwich with the other half of the bagel.
Repeat with the remaining ingredients and bagel to make 3 more sandwiches.
Serve immediately.