Bread Panner Roll

http://www.cookingandme.com/2010/05/bread-paneer-rolls-step-by-step-recipe.html

Bread Paneer Rolls Recipe

Adapted from some recipe of Nita Mehta's, I think. 

Makes 4 rolls

Ingredients:

1 cup crumbled paneer

1 small onion, chopped fine (I should have added this!)

1/2 tsp red chilli powder

1/4 tsp powdered cumin / jeera

1/2 tsp garam masala

1/2 tsp ginger garlic paste

A small bunch of coriander, chopped fine

1 tsp or a bit more tomato sauce / ketchup

4 slices of bread

Butter to toast

Salt to taste

How to Make Paneer Bread Rolls:

Place the crumbled panner in a nice bowl. Mine is from Ikea, thanks for asking.

Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and jeera to this. 

Mix lightly with your finger tips. 

Then add the tomato sauce or ketchup and the ginger garlic paste. 

Blend again with finger tips. Set aside while you prep the bread.

Remove the crusts from your bread. Use the regular white commercial variety. 

Roll out each slice as thin as you can. Commercial bread will have tons of leaveners in it so you get to do this quite easily. 

Place about 1 tsp or so of filling on one end of the rolled out bread slice. 

Gently roll in from one end, making sure that the filling stays well within the first turn of the roll. 

Go ahead and roll it all up. 

Repeat with the remaining bread slices. 

This step may be unnecessary but I remember the book mentioning it so I did it. Wrap up the tightly rolled bread slices with filling in a clean, damp kitchen towel. I used my cheese cloth, folded over twice for enough thickness. 

Set aside for about 15 mins. I think this makes the bread moist or something, no idea why we would do this otherwise. If you omit this step, let me know how that turns out, won't cha?

Now, butter up the rolls well on all sides. 

Lightly roast in a pan until all sides are browned. Cut up and serve with tomato sauce. Don't they look lovely? 

If you have store bought paneer in the fridge, then this can be put together in minutes. Imagine a fun evening cooking this with your kids or even better, wow-ing your guests with an appetizer that hardly took more than 30 mins to make. Its easy to do a bulk batch of this too. You can also cut up the rolls into smaller discs, stick a toothpick in, and serve it as a fancier appetizer. 

All Recipes under the Sun

http://www.cookingandme.com/2011/03/green-mint-chutney-cheese-sandwiches.html

Snacks

http://www.cookingandme.com/search/label/Snacks%20and%20Appetisers

Chutneys

http://www.cookingandme.com/2011/03/green-mint-chutney-cheese-sandwiches.html

Snake/bottle Gourd with Dal

Ingredients needed

Bottle gourd - peel the skin, remove seeds and cut into cubes -4 cups
Tur dal or Split yellow moong dal -1/4 cup
Turmeric Powder - a pinch
Chillie powder -1/4 tsp (optional)

For the seasoning

Ghee or oil - 2 tsp
Mustard - 1/2 tsp
Cumin seeds/Jeera seeds -1 tsp
Red chillies -1
Asafoetida/hing - a generous pinch
Green chillies -2 ( finely chopped)
Ginger -1 inch piece ( finely chopped)
Curry leaves - little

Method

Pressure cook dal with turmeric powder till soft.

Cook bottle gourd in water till soft. After it is cooked, add cooked dal , salt and chillie powder. Bring it to boil.

Heat ghee, add mustard seeds, when they splutter, add cumin seeds, asafoetida, red chillie, green chillies, ginger,curry leaves ,saute for a few seconds and add it to the bottle gourd.

Garnish with coriander leaves.

Bottle gourd dal is ready to be served.

Note -

For this recipe, you can use either tur dal or moong dal. If you are using moong dal ,then pressure cook both moong dal and bottle gourd together.

If tur dal is used, then you should cook tur dal and bottle gourd separately as tur dal takes longer time to get cooked than bottle gourd.

Tips

Soaking dal in warm water for 20 minutes before cooking helps to reduce cooking time and also saves energy.

Vegetable Dishes for Roti

http://www.padhuskitchen.com/2010/09/side-dish-for-chapatiroti-veg-side-dish.html

Paneer Bhurji

How to Prepare Paneer Bhurji

Servings -2
Ingredients needed

Paneer - 100 grams ( homemade paneer recipe)
Capsicum/Bell Pepper - 1/3 cup (chopped)
(Green color or a mix of colored capsicums can be used)
Onion - 1
Green chilli - 1 finely chopped
Ginger - garlic paste - 1/2 tsp
Tomato - 1
Turmeric powder - a pinch
Chilli powder -1/2 tsp
Garam Masala -1/2 tspOil - 2 1/2 tsp

For the seasoning

Cumin Seeds/Jeera - 1 tsp

Preparations

Crumble or grate paneer.

Chop capsicum into small pieces

Method 

1.Heat oil, add cumin seeds, when they splutter, add finely chopped onions and fry till they turn slightly brown.

2.Add ginger-garlic paste,chilli and saute for some more time.

3.Then add finely chopped tomatoes, turmeric powder, chilli powder, salt needed, garam masala powder and cook till tomatoes turn mushy.

4.Now add capsicum and cook for a few minutes.(Capsicum should be crunchy and not soggy)

5.Add crumbled paneer and cook till everything gets blended well with the masala.

Garnish with coriander leaves and serve hot with chapati or any Indian Bread.

Chicken Burger

Chicken Burger

Made Chicken burger for Nehal on Sunday. You can shallow fry the chicken patty instead of deep frying.

Chicken Burger

Chicken Patty/Burger Recipe

Prep & Cooking: 40 mts

.

Ingredients:

2 cups cooked chicken, run in mixie for few seconds till it appears like crumbs

1 onion, finely chopped

1 1/2 tsps green chilli-ginger-garlic paste

1/2 tsp red chilli pwd

1 tsp coriander pwd

pinch of cumin pwd

pinch of garam masala pwd

finely chopped coriander leaves

1 cup bread crumbs

1 beaten egg

oil for deep frying

For burger:

bun

low fat butter

lettuce leaves

finely sliced tomato, cucumber and onions

cheese slice

mayonnaise

mustard sauce (optional)

1 Combine cooked minced chicken, bread crumbs, beaten egg, coriander leaves, coriander pwd, garam masala pwd, cumin pwd, coriander pwd, red chilli pwd and green chilli-ginger-garlic paste. Dip in maida batter, coat with fine bread crumbs (optional) and deep fry to a golden shade.
2 Remove onto absorbent paper, then place on a baking sheet and keep in a warm oven till you serve them. This will ensure that the outer crust stays crisp.
3 Serve hot with tomato sauce or green chutney OR prepare a burger by toasting the sliced bun, spread low fat butter and mustard paste, layer with lettuce leaves, onion, cucumber and tomato slices, followed by a cheese slice and the minced meat pattie.

Chicken Burger

Chicken Burger

Made Chicken burger for Nehal on Sunday. You can shallow fry the chicken patty instead of deep frying.

Chicken Burger

Chicken Patty/Burger Recipe

Prep & Cooking: 40 mts

.

Ingredients:

2 cups cooked chicken, run in mixie for few seconds till it appears like crumbs

1 onion, finely chopped

1 1/2 tsps green chilli-ginger-garlic paste

1/2 tsp red chilli pwd

1 tsp coriander pwd

pinch of cumin pwd

pinch of garam masala pwd

finely chopped coriander leaves

1 cup bread crumbs

1 beaten egg

oil for deep frying

For burger:

bun

low fat butter

lettuce leaves

finely sliced tomato, cucumber and onions

cheese slice

mayonnaise

mustard sauce (optional)

1 Combine cooked minced chicken, bread crumbs, beaten egg, coriander leaves, coriander pwd, garam masala pwd, cumin pwd, coriander pwd, red chilli pwd and green chilli-ginger-garlic paste. Dip in maida batter, coat with fine bread crumbs (optional) and deep fry to a golden shade.
2 Remove onto absorbent paper, then place on a baking sheet and keep in a warm oven till you serve them. This will ensure that the outer crust stays crisp.
3 Serve hot with tomato sauce or green chutney OR prepare a burger by toasting the sliced bun, spread low fat butter and mustard paste, layer with lettuce leaves, onion, cucumber and tomato slices, followed by a cheese slice and the minced meat pattie.

Chicken Bartha

Chicken Bartha (Murg Bartha)

- submitted by Dahlia on 10-26-2009 Ingredients Chicken - 2 lbs (boneless, skinless and chopped into very small pieces) Onion - 4 Tomato - 1 (chopped) Green Chillies - 3 (minced) Ginger - 2" piece (minced) Garlic - 8-10 (minced) Turmeric Powder - 1/4 tsp Chilly Powder - 1 tblsp Roasted Cumin Powder - 1 tsp Garam Masala Powder - 1 tsp Kasoori Methi Powder - 3/4 tsp Cashew paste - 1.5 tblsp Tomato Ketchup - 3 tblsp Water - 1/2 cup Oil - 2 tblsp Cilantro - handful Salt - as needed Method 1. Heat oil in a pan and saute the ginger and garlic followed by the 2 chopped onions till it turns pink. 2. Add the tomatoes and green chillies and cook for few minutes. 3. Let the mixture cool and then puree it in a blender and keep aside. 4. Heat some more oil in the same pan and add the remaining 2 chopped onions, chicken pieces, turmeric powder and salt. 5. Saute it for few minutes, cover and let it cook in its own liquid. 6. The chicken oozes out a lot of water. Let it cook till all the water that has oozed out has evaporated completely. 7. Remove the lid and keep stirring till the chicken starts getting brownish. 8. At this stage add the chilly powder, roasted cumin powder, kasoori methi powder and garam masala powder. 9. Add the tomato ketchup and fry everything together for few minutes. The chicken tastes yummy at this stage itself. 10. Add the masala puree that we prepared earlier and the cashew paste and mix well. 11. Cook for few more minutes, add finely chopped corriander leaves and switch off. 12. Serve with any roti varieties or pulav.

Chicken Tawa

Chicken Tawa is a dish generally cooked on roadside dhabas on big tawas. This dish goes well with hot naans/rotis.

Ingredients
Chicken - 500 gms 
Onions - 2(finely chopped)
Tomato - 1 1/2 (chopped/pureed)
Ginger paste - 1 tbsp 
Garlic paste - 1 tbsp 
Turmeric - ½ tsp 
Chilli powder - 2 tsp. 
Garam masala powder - 1 tsp 
Methi dana (fenugreek seeds) - 1 tsp 
Cream - ½ cup 
Capsicum - (cubed)
Onion -1 (cubed)
Red chillies -2 whole
Lemon juice - 1 tsp 
Coriander leaves - for garnish
Salt - to taste

Method
1. Take some oil on a tawa/pan. Add methi dana (fenugreek seeds) and fry well. 
2. Add chopped onion and sauté it. 
3. Add the tomatoes, ginger- garlic paste, turmeric, chilli powder, garam masala powder and sauté. 
4. Then add chicken, cream, lemon juice and let the chicken cook.
5. After chicken is cooked, add capsicum and/or onion cubes, chopped coriander leaves and whole red chillies. Cook for only 2 minutes. 
6. Chicken tawa is ready to be served. 

Chicken Tawa

Chicken Tawa is a dish generally cooked on roadside dhabas on big tawas. This dish goes well with hot naans/rotis.

Ingredients
Chicken - 500 gms 
Onions - 2(finely chopped)
Tomato - 1 1/2 (chopped/pureed)
Ginger paste - 1 tbsp 
Garlic paste - 1 tbsp 
Turmeric - ½ tsp 
Chilli powder - 2 tsp. 
Garam masala powder - 1 tsp 
Methi dana (fenugreek seeds) - 1 tsp 
Cream - ½ cup 
Capsicum - (cubed)
Onion -1 (cubed)
Red chillies -2 whole
Lemon juice - 1 tsp 
Coriander leaves - for garnish
Salt - to taste

Method
1. Take some oil on a tawa/pan. Add methi dana (fenugreek seeds) and fry well. 
2. Add chopped onion and sauté it. 
3. Add the tomatoes, ginger- garlic paste, turmeric, chilli powder, garam masala powder and sauté. 
4. Then add chicken, cream, lemon juice and let the chicken cook.
5. After chicken is cooked, add capsicum and/or onion cubes, chopped coriander leaves and whole red chillies. Cook for only 2 minutes. 
6. Chicken tawa is ready to be served. 

Sesame Chicken

Sesame Chicken is a Chinese dish in which boneless skinless chicken pieces are deep fried and then tossed with a sauce made with cornstarch, vineger, chicken broth and honey/  sugar.  It is then topped with tosted white sesame seeds. It is served with plain white rice or fried rice or noodles. Ingredients Chicken - 1 lb (boneless skinless, cut into small cubes) Oil -  2 tblsp (preferably sesame oil) Sesame seeds (white) - 2 tblsp Ginger - 1 tsp (minced) Veggies - 1 cup (chopped lengthwise optional). Any veggies like spring onion, bell peppers etc can be used. Sauce Ingredients Chilly garlic sauce - 1 tblsp Soy sauce - 2 tblsp Vineger - 2 tblsp Water/Chicken Broth - 1 1/2 cup (or as needed) Salt - as needed Optional Ingredients Corn Starch - 2 tblsp (to thicken the sauce) Honey - (to add some sweetness to the sauce)   Method 1. Marinate the chicken with some soy sauce (2 tblsp) and salt for atleast 15 minutes. 2. Heat the oil in a wok and stir fry the chicken until the chicken is cooked. (The chicken is traditionally deep fried.) 3. Remove the chicken and keep it aside. 4. Heat some oil in the same wok and stir fry the ginger and veggies for just a minute or two. 5. Add the sauce ingredients - vineger, soy sauce, chilly garlic sauce and water/chicken broth. (You can add some corn starch and honey to the sauce depending on how thick and how sweet you want your sauce to be. I havent added either, to suit to my taste.) 6. Bring the sauce to a boil and add the fried chicken pieces. (Check for salt and other seasonings at this stage. Add some chilly powder if you need more heat.) 7. Transfer the chicken with the sauce to the serving tray and top it with the sesame seeds. Serve with fried rice/ noodles.