Aachari Paneer

1Cup Sliced Onions
1/4 tsp each of - Saunf (Fennel), Kalonji (Onion seeds), yellow mustard Seeds - used in pickles, Cumin seeds (Jeera), Fenugreek seeds(Methi Dana)
A pinch of Asafoetida
1tsp fresh chillies - red / green - chopped / sliced
1.5 cups of diced bell peppers
1 cup diced cottage cheese (Paneer)
1tsp Red chilly powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 cup beaten Curd
3Tbsp Freshly chopped coriander
2Tbps Oil
Salt to taste

In a bowl mix fennel, mustard, Fenugreek, onion and cumin seeds along with asafoetida

Heat oil in a pan and add the above mixture, once it crackles add onion and fresh chilly and saute until translucent

Now add the bell peppers and saute for a min or two
Add the paneer along with the dry masalas and mix thoroughly

Cover it with a lid and allow it to cook for 5 - 6 mins on low to medium flame
Once done add in the curd and stir it for 2 - 3 minutes

Garnish with coriander leaves and serve immediately


Note:

If you dont have the yellow mustard seeds - whole or broken , you can use the normal mustard you have
You can omit the curd and this can also be used as a filling for wraps / pies / rolls along with some shredded cheese
To make it more of a gravy consistency, add in more curd along with some water and allow it to cook

Raw Banana Kebab

Ingredients

2 raw banana
1/2 cup fresh sweet corn - roughly chopped
1/2 cup grated paneer
4Tbsp grated carrot
1Tbsp chopped raisins
1tsp green chillies - finely chopped
1tsp grated ginger
2Tbsp grated potato
1Tbsp lime juice
Salt to taste
1tsp red chilly powder
1tsp cumin powder
1/2 tsp garam masala
1tsp chat masala

Oil

Boil raw banana / plantain along with the skin, I used a pressure cooker for 2 whistles, alternatively for 20 min Remove from water and let it cool , prolonged exposure to water can result in the plantain being mushy and very soft
Once cooled, remove the skin and grate
Add all the other ingredients except oil and make a firm dough
(In case you feel the dough is soft and sticky add corn flour / maida )

Now you can either opt to

- deep fry the kebab , either in form of round tikkis, or roll in a skewer , press the ends and remove it gently to slide down in hot oil
- Oven bake .... pre heat the oven at 450 and place the kebab in a skewer and apply oil on the surface, after 15mins turn it to BROIL , turn the kebabs at regular intervals until brown on all sides

Garnish with Onion rings and mint springs, with a dash of lemon and sprinkle some chat masala
Serve hot with Chutney / Sauce of your choice

Kebabs - Here are some easy-to-make kebabs that serve as an excellent starters

TOI

A kebab is usually marinated before being skewered over the tandoor, and cooks in the inherent water-content of the main raw ingredient. Originally, it was made, packed and consumed during long journeys across the Arabian sands as it had a longer shelf life because of low moisture content. Later, kebabs evolved to become an indispensable delicacy in the Royal repast of Nizams and Nawabs.


If you stopped short of making kebabs only because the recipe demanded meat, then these ones are for you. Here are some easy-to-make kebabs that vegetarians are sure to enjoy.

Khumb Nawabi 


200 gm mushroom
2 gm cumin seeds
2 green chillies
10 gm onion (finely chopped)
5 gm garlic
5 gm green chilli paste
25 gm cheese (grated)
25 gm hung curd
10 gm cream
5 gm salt
10 ml sesame oil
10 ml mustard oil
5 gm mint
2 gm garam masala
5 gm chickpea flour.

Method :

Scoop out mushroom stem using a scooper
Finely chop stem and temper with freshly chopped mint, onion, garlic, green chilli and cumin seed
Mix in cheese and stuff into the mushroom cap
In a bowl, mix green chilli paste, hung curd, cream, salt, sesame oil, mustard oil, mint, dry mint leaves, garam masala and chick pea flour slowly to avoid lumps
Coat the mushroom with this marinade and cook in oven for 8 to 10 minutes at 180 degrees Celsius
Serve with sauce of choice

Noorani Seekh 


Ingredients
40 gm French beans
50 gm carrot
15 gm paneer (grated)
5 gm green chilli (finely chopped)
3 gm cauliflower
25gm potatoes
3 gm salt
2 gm garam masala
3 gm coriander leaves
3 gm turmeric powder
2 gm fried garlic.

Method :

Blanche the French beans, carrots, cauliflower and potatoes, squeeze the excess water, and blend till smooth Mix with grated paneer, green chillies, fried garlic, salt, garam masala , cumin powder, turmeric and coriander Now shape this like a seekh and heat in an oven for eight minutes at 180 degrees Celsius
Serve with a wedge of lemon and sliced onions.

Tulsi Paneer 

200 gm paneer (cubed)
50 gm cheese (grated)
5 gm green chilli paste
10 gm cashew nut paste
25 gm cheddar cheese (grated)
25 gm hung curd
10 gm cream
3 gm white pepper
5 gm salt
10 ml sesame oil
25gms tulsi paste.

Mix cheese, green chilli and basil paste
Silt cubed paneer half way and stuff paste into it
In a bowl, mix green chilli paste, cashew nut paste, hung curd, cream, white pepper, salt and sesame oil
Coat the paneer cubes with this marinade and heat in oven for eight minutes at 180 degree Celsius.

Cheese Corn Tikki 


Corn is an all time favourite snack amongst everyone.The recipe below enhances the taste & sweetness of corn in its own way.Try it to believe it.

100 gm American corn
25 gm cheddar cheese (grated)
50 gm paneer (grated)
3 gm cumin powder
3 gm cardamom powder
3 gm salt
2 gm green chilli (finely chopped)
3 gm coriander leaves
5 gm corn flour

Blanch the American corn, squeeze to remove excess water
Mince roughly in blender
Mix with cheese, paneer , cumin powder, garam masala , cardamom powder, salt, green chillies and corn flour
Divide mixture into small balls and pat them into coin shaped tikkis
Shallow fry till they turn light brown and serve with mint chutney


Note:

You can use vegetable oil instead of seasme oil
In case you do not have an oven, shallow / deep fry the same
I eliminated garlic, since I am not very fond of it, but in case you want a more strong flavor, increase the quantity

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

Baked Beans

I am sure we all love baked beans....buy tins to store it in our pantry.....but its so very simple n easy to try it at home.....It never struck me to post this off....But Thanks to Pragya Goyal for her lovely comment

pragya goyal - nice!! u r sharing your recipes with all...thanks.
One of your recipe of soyabeans..(i think its called baked beans) is really nice and i have tried it a few times....we ate that at your home once before a ddd workshop


All you would require are


1 cup Soya Beans - soaked and boiled
1 small Onion , finely chopped
2 green chillies - finely chopped
1Tbsp Oil
1tsp red chilly powder
Salt to taste
3/4 cup Tomato sauce / ketchup
Bread Slices
Cheese


Heat oil in a pan and add in green chillies and onions, saute until the onions turn light pink
Add in the beans , mix well
Pour in Tomato sauce , add in salt and red chilly powder.Mix well
Let it be on a low flame for 3 - 4mins 


To Serve:


Method1:
You can toast the bread spread a layer of the bean mixture and sprinkle it with grated cheese and serve 


Method 2:
Follow Method 1 and place it inside an oven / OTG for 2 mins or until cheese melts - do not keep this in an microwave else the bread might get soggy


Method 3:
Place the toasted bread in a tawa ....spread the bean mixture and sprinkle cheese , and cover the tawa for 2 mins until cheese melts......remember to have it over medium - light flame so that your bread does not burns 


Method 4:
Toast bread - spread mixture and instead of grated cheese you might add chunks // small cubes of cheese / panner.....and sprinkle it with a little chaat masala....tastes chatpata


Method5:


Grilled Bake Bean Sandwich


Place 2 slices of bread on a board and a cheese slice on both
Spread in some bean mixture, top this with another bread slice
Heat a pan on medium flame and drizzle some olive / vegetable oil 
Place both the sandwiches and cook until both sides are evenly browned
Remove once done, cut in half and serve

Just Parantha's - Mix Veg Stuffing

Here I come with another stuffing for the parantha.......and believe me you need to load yourself with loads of energy , while you think of treating your friends with this...Cos I had to make 20 - 25 for just 4 guys .....

For the stuffing you would require


1/2 cup Cauliflower - blanched and shredded
1 cup  Peas - boiled and slightly mashed
1/2 cup  Paneer  - grated / mashed
1 cup Potato  - boiled and grated / mashed
1/2 cup Fenugreek / Methi leaves - finely chopped
 3 - 4 springs  Mint - finely chopped
3Tbsp Coriander leaves :- finely chopped
1"  Ginger  - grated / finely chopped
2 Green chilly -  - finely chopped
2 Tbsp Oil
Salt-to taste
1/4 tsp Turmeric powder        
1tsp Red Chilly powder          
1/4tsp Garam masala                
1/2tsp Cumin powder              
1/2tsp Amchoor / Dry Mango powder ( You can substitute it with lemon juice - 1Tbsp)
Asafoetida / Hing - a pinch

Heat Oil in a pan , and add asafoetida along with ginger and green chillies. Saute for a min and add in fenugreek leaves. cook for 2 - 3mins on medium flame and add turmeric powder
Now in order add paneer - cauliflower - peas and potato , giving it and stir and 2 mins before you add the next ingredient. Mix well
Add in the dry powder ingredients, mix throughly
Finally you can add in coriander and mint leaves ...mix and turn off the gas.....
Cool it for a while before you can stuff this......You can also make this a day in advance


Note:

If you are adding lemon , add it after you turn off the gas and mix well
Avoid adding lemon if you are making it a day in advance.....Add it before you are ready to stuff it into your parantha
This can also be used as a filling for breads ....and can be had with / without grilling

Mother s Day Special

Happy Mothers Day to all the lovely Mom's out there.....have you every wondered how did it come into Existent....

"One of the early calls to celebrate a Mother's Day in the United States was the "Mother's Day Proclamation" by Julia Ward Howe. Written in 1870, it was a pacifist reaction to the carnage of the American Civil War and the Franco-Prussian War. The Proclamation was tied to Howe's feminist belief that women had a responsibility to shape their societies at the political level."

In United States, its celebrated on the Second Sunday of May,while there are countries which coincide it with existing celebrations honouring motherhood, like Mothering Sunday in the UK or, in Greece, the Orthodox celebration of the presentation of Jesus to the temple (February 2). In some countries it was changed to dates that were significant to the majority religion, like the Virgin Mary day in Catholic countries, or the birthday of the daughter of the Prophet Muhammad in Islamic countries

So today, here are some recipes for our Great Mom's toasting to their Long lives ..........Love you Momma

BAKED SPINACH WITH CORN

Many women have problems with their Hemoglobin(Hb) levels, so here s simple and easy to make recipe with the Iron (Fe) richness of spinach and Tomatoes ,Calcium from Panneer packed with a difference!

Serves 6

Ingredients:-

For the spinach layer

3 cups chopped spinach (palak)

½ cup chopped tomatoes ( Finely )

½ cup chopped onions (Finely)

½ cup boiled tender corn kernels

2 green chillies, finely chopped

1 Tbsp Butter

salt to taste

For the potato layer

2 cups boiled and grated potatoes

½ cup crumbled paneer (cottage cheese)

2 teaspoons lemon juice

1 tablespoon chopped coriander

1 green chilli, chopped

salt to taste

Other Ingredients

  1 tomato, sliced

1 teaspoon fresh cream

3 tablespoons grated cheese  - I used Cheddar but you can try with other variations

 ½ teaspoon oil for greasing

To Proceed :

For the spinach layer

• Heat butter in a pan and saute the onions for a minute. Add the green chillies 
• Add the spinach and cook for 1 minute and then add chopped tomatoes and saute for a minute
• Now add the corn and the seasoning , mix well and set aside

For the potato layer

• Mix all the ingredients well

Finally.....

• Pre heat Oven at 230°C (450°F)
• Take a baking dish and grease it evenly
• Layer it with the potato mixture followed with the spinach and corn mixture 
• Place the tomato slice and spread the cream
• Sprinkle cheese and bake for about 10 - 15 mins or until the cheese turns color
• Serve hot with Garlic bread / Bread sticks 

 Note: let me know if you are looking for a modified Indian Spicy version for the same....

Since We have given our Mom's enuf dose of Fe...need to add something that helps in absorption of Fe....and  here it is

RANGEEN CITRUS COOLER

A tasty and delightful drink prepared using khus syrup, rose syrup, lemon and orange juice

Serves : 4

1/4 cup Khus syrup

1/4 cup Rose syrup

1/4 cup Orange squash

1 cup Sugar       

1/2 cup Lemon juice

Fresh mint leaves to garnish

Take Khus , Rose and Orange in 3 separate bowls and dilute them with 2 - 3 Tbsp water

Pour these in 3 different trays and set them to freeze

Meanwhile heat equal quantities of sugar and water to form the syrup, once it starts to boil set aside to cool

For the Final Touch 

Take tall glasses and pour 2Tbsp of lemon junice, add a Tbsp of sugar syrup to each ( you can add more depending on the sweetness you want ) along with 2Tbsp water. Mix well

Top it along with the colored ice cubes and mint leaves for garnish

Serve Chilled

Potato Paneer Tubs

Potato Paneer Tubs

Spicy potato marinated in a rich yogurt mixture....

Serves 4

You would require

Potatoes - 2 large ( I used Idaho potatoes)

For the Stuffing

Paneer / Cottage cheese : 50 gms - grated / crumbled

Coriander / Cilantro : 2 tablespoons finely chopped

Ginger - Garlic - Green chilly paste : 1tsp

Chat masala: 1/2 tsp

Salt: To taste

Cumin powder:1/4 tsp

Crushed Papad: 5Tbsp (roasted / Fried)

For the marinate

Yogurt: 1 cup - whisked well

Coriander / Cilantro: 1 Tbsp

Black salt:1/4 tsp

Red chilly powder / Cayenne powder: 1/2 tsp

Salt: To taste

Mustard Oil: 2 tsp

Here you go.........

Wash and clean potatoes . Place them in the middle rack of the oven and heat it at 350degrees for 40 mins ( in case the potatoes are too large add another 10 mins)

In the meanwhile mix all the ingredients for the marinate and set aside

Once the potatoes are done leave it at rest for half an hour ( if you don't have much time start right away)

Cut the potatoes into half length wise and scoop out some of the inside with a melon scooper / spoon

Mix the inside of the potatoes along with ingredients required for stuffings and stuff the potato shells generously with the stuffing

Now marinate the potatoes stuffed shells in the yogurt mixture with light hands and leave it for 30mins

Preheat oven to 180degrees and place the shells in a greased baking tray and bake for 15-20 mins

Turn over and bake for 10 mins or until its golden brown of your choice

Serve hot with Chutney and salad of your choice

Note: If you want to add extra calorie...let me know ..........