Tomato puree paratha with paneer stuffing.

Ingredients

1 cup  whole  wheat flour

1 tbsp maida

2 tbsp besan 

salt to taste, 

1/4 tsp ajwain 

1/2 tsp turmeric pdr

1 tsp red chili pdr  

2 tsp ghee  

1/2 tsp sesame seeds 

Stuffing. 

small piece of paneer,

3 green chilies 

few mint and coriander leaves 

salt 

1/2 tsp jeera.

Knead the dough for  paratha.
In a bowl take 1 cup atta,1 tbsp maida, 2 tbsp besan salt to taste, 1 tsp  red chili pdr, turmeric 1/2 tsp ajwain , 1 tsp sesame seeds,2 tsp  ghee mix nicely then knead the dough with  tomato puree ( I had the ready made puree so I used that,can make fresh puree also) knead the dough cover and keep aside with wet cloth for 1/2 hr.
Stuffing.mash paneer add 3 green chilies few mint and coriander leaves, salt ,1/2 tsp amchur and 1/2 tsp jeera mix it.
Then make big roti stuff the filling close nicely , roll into roti and cook it in tawa crisp apply butter.
Serve with curd and pickle.

 

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Paneer Butter Masala Pre-mix

 Ingredients

milk pdr  1/2cup

garlic pdr  1 tsp 

onion pdr  1 tbsp

ginger pdr  1 tsp

turmeric pdr  1 tsp

Kashmir red chili pdr  2 tbsp

sugar  1 tsp

salt 1 tsp

coriander pdr  1 tbsp

cornflour 1 tbsp

to dry roast

cashew nut 1/4 cup

cloves  6

green cardamom  4

cumin 1 tsp

cinnamon 2"

bay leaf 2-3

star anise  1 

Kasturi methi 1 tbsp

METHOD

roast  all the to dry roast ingredients together.

once cooled down pdr. 

Mix it with remaining ingredients, your premix powder is ready.

store in the fridge f 7-8 months.

How to use premix

mix 1/4 cup premix with  milk 1 cup well.

add 2 tbsp butter + 1 tbsp oil in a pan

add puree of 2 tomatoes of medium size, saute for 2 minutes

add premix mixture and 1 cup paneer fried- either deep fry/ stir fry paneer

cover and cook for 5 minutes, serve adding fresh cream on top.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

 https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

 https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Cottage cheese/ paneer with loads of veges

 Today I had to cook at home, as I put absent in the dining hall. Add to my woes today, power shutdown for maintenance from 9am-5 pm. I thought that after bath shall make my porridge in the microwave, sad, the power went off at 9 am sharp ! Was feeling lazy to warm milk for my cereal, had in cold milk. As I ate very little cereal, was hungry, had no tea since morning. 

Tomatoes were crying to use them. Paneer was also there, along with capsicum, potatoes and onion. I made cottage cheese crumble with onion, tomatoes, capsicum and potatoes.

I love capsicum, as potatoes were also getting old, decided to use them.

 

INGREDIENTS

onion 2 chopped fine

garlic cloves 2 big chopped fine

green chilies 2 slit

tomatoes 4 chopped fine

potatoes 4 chopped very small, so that it will cook fast

capsicum 2 chopped

paneer/ cottage cheese 200 gm

salt to taste

turmeric pdr  1/2 tsp

kitchen king masala 1 tsp

oil 1 tbsp

jeera/ cumin 1/2 tsp

ajwain/ carom seeds  1/4 tsp

hing little 

METHOD

in a kadai, heated oil, added jeera and ajwain, once it spluttered, add hing, onion, garlic, green chilies.

added wee bit salt so that it will cook fast in little oil

when onion was turning pink, added the chopped tomatoes, mixed well

as tomatoes were soft, added the potatoes, turmeric pdr, salt for the veges, mixed well, covered to cook.

once potatoes were half cooked added the capsicum, mixed well, covered for it to cook fast.

once the veges were cooked, I added the kitchen king masala, mixed well, let it cook for another 2 minutes.

I removed more than half of the cooked veges, to the rest added the paneer chopped along with some salt. Mixed well, kept mashing the paneer to mix well with the other veges. Once the paneer was done, I removed, toasted 3 small slices on the tawa, as no power to use the toaster. I was feeling tired to knead the dough and make roti. Spread cream cheese on my slices, put some cheesey veges on top and enjoyed my toast.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

 https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

 https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Ananas Menaskai (Roasted Pineapple in Coconut Curry Sauce)

 Ingredients:

To boil pineapple:

• 1 small pineapple (cut into roundels)
• 1 cup sugar
• 1 tsp salt
• 3 slit green chilies

Pineapple marination:

• Salt as needed
• 1/2 tsp red chili powder
• 1/2tsp turmeric powder

Masala for curry:

• 2 tbsp coconut oil
• 1 tbsp urad dal
• 1/2 tbsp sesame seeds
• 1 tsp fennel seeds
• 1 tsp methi seeds
• 1 cup peeled fresh coconut

For curry:

• Salt
• 1 tsp turmeric
• 1 L water
• 1/2 cup jaggery powder
• 1 tbsp lemon juice

For tempering:

• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 15-20 curry leaves
• 2 dried red chili

To roast pineapple:

• Ghee

Method: 

• Boil pineapple roundels with salt, sugar and chilies for 15 minutes.
• Take them out and marinate them. Keep aside.
• Roast all masala ingredients (except coconut). Make a fine paste of all the masala ingredients, along with coconut.
• Take a pan, and add the paste, water, salt, and turmeric. Let it cook for 5 minutes and add jaggery powder. Cook till it’s thick. Take it off the flame and add lemon juice. Keep aside.
• Prepare tempering with coconut oil, mustard seeds, curry leaves and dry red chilies.
• Temper the curry and then mix it.
• Sieve the curry for a smooth sauce. Roast the marinated pineapple on both sides till brown.
• Plate the dish as in the picture.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

 https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

 https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Apple Pachadi (Apple Pulisserry)

 Ingredients: 

• Apples – 2 medium  
• Green chilies – 4 to 5 (adjust accordingly) 
• Ginger – a small piece 
• Turmeric powder – 1/2 tsp
• Salt 
• Water – 3/4 cup 
• Curd (thick) – 2 cups  

To temper: 

• Oil – 1 tbsp
• Mustard seeds – 1/2 tsp
• Dry chilies – few 
• Curry leaves – 2 sprigs 
• Chili powder – 1/4 tsp

Method:  

• Peel and core the apples. Cut into small pieces. 
• Slit the green chilies. 
• Grate or crush ginger.  
• Add 3/4 cup water. 
• Put turmeric powder and salt.  
• Cook this till the apples are tender.  
• It takes only about 10 – 12 minutes. 
• Bring it out from the fire.  
• Whisk the curd well. Pour this into the cooked apple mixture when it cools down (otherwise the curd might split). 
• Give a good mix. Adjust the salt. 
• To temper, heat the oil in the pan. 
• Splutter mustard seeds. Add curry leaves and dry red chilies. Turn off the fire and then add the Chili powder. (So that the Chili powder doesn’t get burnt). 
• Pour this over the gravy and mix well.                              
  

   

  https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

   https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

   https://cancersupportindia.blogspot.com  for info on cancer and health related topics

  https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Falahari Paneer Jalebi

Ingredients:

• 200 g soft and creamy paneer (cottage cheese or chenna)
• 1/4 cup water chestnut flour
• 1 tbsp buckwheat flour
• 1 cup sugar
• 1 cup water
• 1 tsp cardamom powder
• Oil or ghee, for frying

Method:

1. Crumble the paneer and blend it in a grinder to make a smooth paste.
2. Add water chestnut flour and buckwheat flour to the paneer paste and blend again. Transfer the mixture to a bowl and add water to make a thick batter.
3. For the sugar syrup, boil sugar and water together until you achieve a slightly sticky consistency (no need for string consistency).
4. Heat oil or ghee in a pan. Fill a piping bag with the batter and pipe the batter into the hot oil to form jalebis. Fry until golden brown on both sides over low flame.
5. Dip the fried jalebis in warm sugar syrup for 2 minutes. Garnish with silver vark (optional) and sliced pistachios. Serve and enjoy your falahari paneer jalebi!                                                 
   

   https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

    https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

    https://cancersupportindia.blogspot.com  for info on cancer and health related topics

   https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.