Puri

This post is a part of the Indian Breads theme at BM#28 hosted by Srivalli. This will my entry for Deep Fried Bread.

Puri is one of the breads that is most common in our cuisine.. There are some special days when making puri is mandatory, like Kanjak, some festivals like Teej, Diwali.. Puri is a must try with Aaloo Tamatar and pickle as breakfast..

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Preparation Time:- 15 mins |  Cooking Time:- 1 mins per parantha |  Serves:- 3-4 people

INGREDIENTS:

• 2 cups whole Wheat Flour (Gehun ka aata)
• 1 tea spoon Salt
• 1 tea spoon oil
• 1/2 cup water + as needed
• Oil to deep fry

PREPARATION:

Take flour, 1 tea spoon oil and salt in a bowl and mix well.

Add 1/2 cup water little by little while you mix the flour to resemble a crumbly mix. Then carefully sprinkle water 1 or 2 table spoon water to gather to a dough

Keep a side covered for 10 – 15 minutes and then again knead to make it smooth with out any cracks.

Divide into equal sized balls. For rolling do not dust with flour, use some oil to grease the ball and roll out into circles. Not too thick, not too thin.

Heat oil in kadai,until fume just starts to come. Then keep it in medium flame and drop the rolled puri in the oil carefully. Oil should be enough to immerse the puri.  Gently press the puri with the perforated spatula when it tries to float on the top. This will make it puff well. Turn over and cook for another 30 sec or until golden spots appear on the puri.

Hot puri is ready to be served..

SERVING:

• Try it at brunch/breakfast with aaloo sabzi and pickle.
• Try it for lunch or dinner with any curry.

Tasty Cooking..!!

Sending this recipe to:

Mission Food: Whole Grains & Mission Explore food @ CookCookandCook and Thoushaltcook

Rasgullas

This post is a part of the “Cooking from a cook book using a single ingredient” theme at BM#26, hosted by Srivalli..

I chose Paneer (Cottage Cheese) and this is the dessert for the same. I chose this recipe from “Pressure Cooking” by Nita Mehta. I am not a fan of sweets but Rasgulla is the only one sweet that I love to eat.  So here was my chance to try this out.. I was really excited to make the same and loved them as well..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

Preparation Time:- 2 hrs 15 mins |  Cooking Time:- 15-20 mins |  Serves:- 4-5 people

INGREDIENTS:

• 1 lt Full cream milk
• 1.5 – 2 table spoon White Vinegar / 1 table spoon lemon juice
• 1 cup sugar
• 3 cups water
• 2 Cardamons (Elaichi)

PREPARATION:

Boil the milk and switch off the gas.

Add the vinegar/lemon and let the milk curdle.

Pour the chenna on a cheesecloth/muslin cloth and leave to dry for at least 2 hours.

Blend in a mixer without water until smooth and uniform.

Make small balls of the chenna mixture, make sure they are smooth on the surface.

Put water, sugar and cardamom in the cooker and bring it boil.

Gently drop the chenna balls into the sugar syrup.

Pressure cook for 1 minute.

Remove from fire and let it cool. Serve

(Mine were flattened a bit.. next time hoping to get them back in round shape.. )

SERVING:

• Serve cool rasgullas post dinner/lunch.

Tasty Cooking..!!

Sending this to:

Dish Name starts with R:

Bon Vivant #13 – Kids Delight

Lets Cook for Kids

 

Paneer in Hot Garlic Sauce

This post is a part of the “Cooking from a cook book using a single ingredient” theme at BM#26, hosted by Srivalli..

I chose Paneer (Cottage Cheese) and this is the main course dish for the same. I chose this recipe from “Microwave Recipes” by Nita Mehta. The garlic sauce was really amazing.. Due to my love for Chinese food, I tried this recipe and now am certainly more confident in trying out more Chinese dishes..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

Preparation Time:- 5 mins |  Cooking Time:- 15 mins |  Serves:- 3-4 people

INGREDIENTS:

• 200 gms of Paneer cut into 1 inch pieces
• 1 small capsicum chopped into small pieces
• 20 flakes garlic finely chopped/minced
• 2 dry red chillies broken
• 4 table spoon tomato ketchup
• 2 tea spoon red chilli sauce (green can also be used)
• 2 tea spoon soya sauce
• 1/2 tea spoon pepper (kali mirch)
• 1 tea spoon of salt
• pinch of sugar
• 2 tea spoon vinegar
• 1/4 tea spoon ajinomoto
• 1 and 1/2 cups water
• 3 tbsp cornflour mixed with 1/2 cup water

PREPARATION:

Put oil, garlic, red chilli bits, tomato ketchup, red chilli sauce, soya sauce, pepper and ajinomoto in a microwave dish. Mix well, microwave for 2 minutes.

Add water, salt, sugar and vinegar. Mix well, microwave for 6 minutes.

Add cornflour paste, microwave for 3 minutes. Mix.

At serving time, add paneer and capsicum to the sauce and microwave for 2 minutes. Mix well before serving.

SERVING:

• Serve hot with noodles/fried rice.

Tasty Cooking..!!

Hara Tava Paneer

This post is a part of the “Cooking from a cook book using a single ingredient” theme at BM#26, hosted by Srivalli..

I chose Paneer (Cottage Cheese) and this is the starters dish for the same. I chose this recipe from “Healthy Starters” by Tarla Dalal. This was a simple to make recipe but really really delicious and healthy too… My husband and I thoroughly enjoyed the same…

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

Preparation Time:- 15 mins |  Cooking Time:- 5 mins |  Serves:- 4-5 people

INGREDIENTS:

For Hara Chutney:

• 1 cup chopped coriander (dhania)
• 3 tbsp freshly grated coconut
• 3/4 tea spoon sugar
• 1 tbsp lemon juice
• 2 green chillis, chopped
• salt to taste
• 2 tbsp curd (Dahi)

For Paneer:

• 200 gms of Paneer cut into 1 inch pieces
• 3/4 cup boiled or frozen corn kernels
• pinch of sugar
• pinch of salt
• 2 tea spoon chopped coriander
• 2 tbsp milk
• 3 tea spoon oil
• 1 medium onions finely chopped

PREPARATION:

For Hara Chutney:

Combine all the ingredients, except the curd and blend in a mixer to a smooth paste.

Transfer to a bowl, add the curd and mix well. Keep aside.

You can use this recipe to make the chutney as well.

For Paneer:

Marinate the paneer pieces, with 5 tbsp of chutney for 30 mins.

Combine the corn, sugar, salt and 2 tbsp of chutney and blend to make a coarse paste.

Transfer the paste to a bowl and coriander and milk and mix well.

Heat 1 and 1/2 tea spoon of oil in a non-stick pan, add onions and saute till the onions become translucent.

Add corn paste and saute for 2-3 mins.

Cool it slightly.

Place the paneer pieces on a flat surface and place some filling of corn paste on the same. Sandwich using the other paneer piece.

Heat  some oil on a non stick tava (griddle) and cook the stuffed paneer pieces, till they turn golden brown from both the sides.

SERVING:

• Serve hot with a cup of tea/coffee.

Tasty Cooking..!!

Sending this to:

Whats with my cuppa & Nupur’s event announcement here.

Assorted Pakodas

This post is a part of the Cooking from a Restaurant Menu theme at BM#24 hosted by Srivalli. I have picked up Akbar’s Indian Restaurant menu.

Pakodas are a savior when you have guests at your place, and the good thing is that you can make pakodas out of anything.. I have this assorted pakodas for onion, potatoes, cauliflower and paneer.. But never the less, there can be many many more types of pakodas…

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#24

Preparation Time:- 15 mins |  Cooking Time:- 1/2 hour |  Serves:- 4-5 people

INGREDIENTS:

• 1-1/2 cup Gram Flour (besan)
• Salt to taste
• 1/2 tea spoon Turmeric Powder (Haldi Powder)
• 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
• 1 medium Onion chopped length wise
• 1 medium Potato chopped as round chips
• 1 cup of Cauliflower florets
• 1 cup of Paneer chopped as large cubes
• 1 tea spoon Dried Fenugreek leaves (Kasturi Methi)
• 1 tea spoon Chaat Masala
• 1/2 tea spoon Garam Masala
• Oil to deep fry

PREPARATION:

Mix all the ingredients except oil, onions, potatoes, cauliflower and paneer in a big mixing bowl. Add water to make a semi liquid batter. Make sure that there are no lumps in the batter.

Heat the oil in a pan for frying.After around 5 – 7 minutes when you feel that the oil has become hot test the same by putting a small drop of the batter in it. If the drop comes up to the surface it means that the oil is ready for frying.

• For Onion Pakodas, separate the onion rings using fingers, and drop these in the batter. Coat them properly.
• For Potato Pakodas, drop these in the batter. Coat them properly.
• For Cauliflower Pakodas, drop these in the batter. Coat them properly.
• For Paneer Pakodas, slice each cube from middle, sprinkle some chaat masala over it. Make a sandwich of the two paneer slices and dip it in the batter. Coat it properly.

Now take some onion/potato/cauliflower/paneer covered in the batter in your fingers and drop it in the oil from one side. Make sure you just slide it from the side to avoid yourself from burning.

Likewise put some more pakoras in the pan. Simmer the gas to avoid them from burning and also so that they get cooked from inside as well.

Take a perforated spatula and separate out the pakoras from each other if they have started sticking.  Fry them till they turn golden brown from all sides. Then remove them on a kitchen towel (tissue) to drain access oil.

SERVING:

• Sprinkle some chaat masala before serving.
• Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney).
• Try it at tea time with a hot cup of tea and tomato ketchup.

Tasty Cooking..!!