Monthly Archives: November 2015

Paneer Stuffed Chole (chick pea) Kebab

Challenge those muscles to a match with these protein-loaded ‘dumbells’!

Each chole kebab hides a filling of pure paneer goodness; making it every health-freak’s favourite starter!

Prep Time: 40 min + 6-8hrs for soaking the chana              Cooking Time: 15 min          Makes: 10-12 pcs

Ingredients:
1/2 tea cup chick pea (chana/chole) (soaked in water for 6 to 8 hour and boiled)
1 green capsicum roasted and peeled
2 green chilli
2 clove garlic
1 1/2 tbsp of lime juice
1 onion (finely chopped)
1/2 tsp roasted jeera (cumin) powder
Salt to taste

Ingredient for the Paneer Stuffing:
1 tea cup grated paneer
1 tsp chat masala
1 1/2 tsp chilli ginger paste
1 tbsp coriander leaves (finely chopped)
salt to taste

Cron flour + plain flour mixture for rolling
Oil for shallow fry

Method:

  1. Boil the chole and remove the water from it
  2. Mix the chole, green chilli capsicum, garlic and make a smooth paste in a mixer
  3. Add the lime juice, onions and roasted jeera (cumin)powder
  4. Divide the mixture in 10 to 12 part
  5. Add the chat masala, chilli ginger paste, coriander leaves to the grated paneer to make a stuffing mixture
  6. Make a small circle out of each part of chole
  7. Take 1 portion, rub it in the flour and flatten it on the palm
  8. Put a spoonful of stuffing mixture in the centre and make a flat tikki
  9. Repeat the same with remaining portions
  10. Mix the corn flour and plain flour in a plate and rub the tikki in the flour mixture and shallow fry

Note: Avoid onions and garlic for jain preparation

Risotto and Mozzarella Balls

Risotto is the traditional Italian preparation of rich simmered with whole milk, cheese, cream and herbs.

I have turned this simple classic into an attractive modern bite with a spicy peri-peri and tabasco risotto base moulded into balls with a gooey, oozey mozzarella heart!

Yum!

Prep Time: 30 min              Cooking Time: 20 min      Makes: 16 pcs

Ingredients:

1 tea cup boiled rice (1/4 tea cup dry rice= 1 1/4 tea cup boil rice)
1 tea cup white sauce
1 slice of bread (Make a powder in a mixer)
16 pieces of mozzarella cheese
1 tsp of peri peri or tabasco
1 tsp tomato ketchup
4 pcs jalapeño pepper (finely chopped)
2 green chilli finely chopped (optional)

For the White Sauce
1 tea cup milk
5 1/2 tbsp corn flour
1 onion
2 clove garlic
1 tbsp butter
1/4 tsp of oregano, parsley and chilli flakes each

Cornflour + plain flour mixture for rolling
Oil for deep fry

Method for the White Sauce:

  1. Heat the butter, and sauté the onion and garlic for a minute
  2. Mix the cornflour with cold milk and add it to butter and stir constantly until thick sauce is made
  3. Add the herbs

Method for the Risotto & Mozzarella Balls:

  1. Add the boiled rice, jalapeño, green chilli, bread powder to the white sauce
  2. Add the peri peri or tabasco and tomato ketchup
  3. Mix well and divide it into 16 equal part
  4. Take 1 portion, rub it in the flour and flatten on the palm
  5. Put a piece of mozzarella in the middle and roll into a ball
  6. Repeat with other portions
  7. Mix the corn flour and plain flour
  8. Rub the ball in the mixed flour and deep fry

Note:

  1. The mozzarella cube should not be too big or too small
  2. For a Jain preparation avoid onion and garlic

Two Cabbage Salad

A colourful warm salad consisting of sauteed purple and white cabbage shreds dressed with a trio of soya, chilli-garlic sauces and ketchup to keep your family chomping happily, as you enjoy the sheer amazement on their faces!

Prep Time: 10 min              Cooking Time: 10 min                      Serves: 2 

Ingredients:
3/4 tea cup white cabbage (cut in cube)
3/4 tea cup purple cabbage (cut in cube)
3/4 tea cup green onion
1 tbsp oil
1 tbsp garlic (finely chopped)
1 tsp chilli garlic sauce
1 tsp soya sauce
1 tsp tomato ketch up
Salt to taste

Method:

  1. Heat the oil on a high flame
  2. Add some garlic and sauté it
  3. Add both the green and purple cabbage along with the green onion and sauté it for a minute
  4. Add all the sauces and some salt and heat it for few minutes
  5. Garnish it with some green onion

 

Note: Avoid the garlic to make a jain version

Paneer Cheese Kulcha

Kulchas are the desi version of bread traditionally baked in a tandoor, usually served alongside an accompaniment to make a wholesome meal. But what if you could stuff a wholesome meal INTO your kulcha itself?

These soft kulchas do exactly that by filling themselves generously with nutritious protein-rich paneer and cheesy calcium.

Now no matter how busy they are, nobody in your family will ever skip meals again as you can simply roll one of these kulchas up and chomp away to good health!

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Prep Time: 15 min + 2hrs (for leavening)     Cooking Time: 30 min       Makes: 8-10 pcs

Ingredients:

For the dough:
1 tea cup maida (all purpose flour, plain flour)
1 tea cup whole wheat flour
1 tsp baking powder
2 tbsp curd
2 tbsp melted ghee
1/4 cup milk
Salt to taste

For the Stuffing:
200 gms paneer (grated)
75 gms cheese (grated)
3 finely chopped green chilli
2 tbsp coriander leaves
1/2 tea cup onion (finely chopped)

Method:

  1. Mix the plain flour, whole wheat flour, ghee & salt and knead it 
  2. Make a well in dough and put the baking powder and pour curd on it 
  3. After a minute make add some milk and water
  4. Knead the dough and keep it aside in a wet cloth for 2 hours 
  5. Divide the dough into 8 to 10 equal part
  6. Mix all ingredient for the paneer stuffing
  7. Take one portion of dough, flatten a little and put a tablespoon of paneer mixture in the centre
  8. Cover the  mixture by drawing up edges towards the centre
  9. Roll the kulcha with the help of little flour
  10. Heat the tava or skillet
  11. Put one kulcha on it and cook it for a minute and flip it
  12. After a minute add little ghee around the edges
  13. Fry both the sides. The  kulcha is ready when light brown patches appear on both the sides
  14. Repeat it with other portion

Aloo Kulcha

This Punjabi bread is known for its simplicity and humbly satisfying nature. You’ll truly marvel at its authenticity and flavour despite a mere handful of ingredients!

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Prep Time: 15 min + 2hrs (for leavening)          Cooking Time: 30 min                        Makes – 8-10 pcs

Ingredients: 

For the dough:
1 tea cup maida (all purpose flour, plain flour)
1 tea cup whole wheat flour
1 tsp baking powder
2 tbsp curd
2 tbsp melted ghee
1/4 cup milk
Salt to taste

For the Aloo stuffing:
1/2 kg aloo
1 tbsp chilli ginger paste
1 tbsp lemon juice
1/2 tea cup coriander leaves
Salt to taste
Butter or ghee for making kulcha

Method:

  1. Mix the plain flour, whole wheat flour, ghee & salt and knead it together
  2. Make a well in the dough and put the baking powder and pour curd on it 
  3. After a minute add some milk and water
  4. Knead the dough and keep it aside in a wet cloth for 2 hours 
  5. Divide the dough into 8 to 10 equal part
  6. Mix all ingredient for the stuffing together
  7. Take one portion of  the dough, flatten a little and put a tablespoon of aloo mixture in the centre
  8. Cover the  mixture by drawing up edges towards the centre
  9. Roll the kulcha  with the help of little flour
  10. Heat the tava or skillet
  11. Put one kulcha on it and cook it for a minute and flip it
  12. After a minute add little ghee around the edges
  13. Fry both the sides. The kulcha is ready when light brown patches appear on both the sides
  14. Repeat it with the other portions

Khatta Dhokla

“Khaman” is the word that comes to our mind when someone says dhoklas. But moving away from the famous khaman, here is a recipe of the not so glamourous but age old favorite dhoklas of any gujarati household – the light and sumptuous white (Khatta) dhokla. Add this rice and urad dal (black split lentil) preparation to any menu and you can’t go wrong.

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Prep Time: 10 min + 6-8hrs (Time for Fermentation)    Cooking Time: 10 min   

Ingredients: 
For white dhokla we use special khatta dhokla atta (flour) (readily awayilabe in the market)
1 teacup khatta dhokla atta
1 tea cup curd
11/2 tsp chilli ginger paste
1/2 tsp soda
1/2 tsp eno
1 tbsp oil
Red chilli powder to sprinkle
Coriander leaves

Method:

  1. Mix the atta with the curd and add little water (approx 1/2 tea cup) to make the batter
  2. Keep it aside for 6 to 8 hours for fermentation 
  3. Add salt and chilli ginger paste to the batter
  4. Add oil, sodium bicarbonate and eno (add some water on it before mixing)
  5. Take a thali , grease it with oil and pour some batter to make a thin layer spread across the thali. (You could vary the thickness of the dhokla depending on your preference) 
  6. Sprinkle some red chilli powder and coriander leaves on top and steam it
  7. To keep the dhokla moist spread some oil on it

Note: You can add home made butter / malai to the batter to make the dhoklas softer