Gobi Kheema Roll

 

Ingredients

2-3 tortilla

For the filling

1 cup grated cauliflower

1 tsp cumin seeds

1 inch of cinnamon

1 onion chopped

2-3 green chilli finely chopped

1 tsp ginger chopped

5-6 crushed curry leaves

1 tomato chopped

1/2 tsp garam masala powder

1/4 tsp Nutmeg powder

1 tsp turmeric powder

1 tsp tomato ketchup

2 tsp chopped coriander leaves

2 tsp butter

1 tsp oil

salt to taste

For Onion-Mint Mix

Few finely sliced onion

Few finely sliced tomato

Few sliced lettuce

2 tbsp yogurt-mint dip(2 tsp coriander, 1 tsp mint leaves,1/2 tsp lemon juice,1 green chilli,salt...blend it with little water and then mix with yogurt)

salt to taste

1 tsp freshly crushed peppercorn

Method

• Heat 2 tsp oil in a pan, add cinnamon, cumin seeds and when it crackles add onion and fry till translucent
• Add green chilli, ginger, curry leaves,and fry for a min and then add cauliflower  and fry for 3-4 minutes
• Add turmeric powder,chilli powder,garam masala powder,jaiphal powder & little water and fry for 1-2 min
• Add tomato, tomato ketchup and fry till half mashed and then add salt,(add a little water if its too dry) & coriander leaves and serve hot

For The onion-Mint Mix

• Mix all the ingredients metioned under onion-mint mix and then keep aside

For the Roll

• Take one tortilla, Put the 2 tsp on onion-mint mix in the center  and then put 2 tsp of the filling on it and then roll it , cut it into 2 and then serve

Chettinad Mushrooms

Ingredients

200 gms mushrooms cut into quarter

5-6 curry leaves 

3 tbsp onion paste

3 tbsp tomato puree

1 tsp kashmiri red chilli powder

1/2 tsp lemon juice

1 tsp ginger-garlic paste

1 tsp cashew paste

1 tsp poppy seed paste

2 tbsp oil

salt to taste

Few coriander leaves for garnishing

For the chettinad masala

2 tbsp grated coconut

1/2 tsp cumin seeds

1/2 tsp coriander seeds 

1/2 tsp fennel seeds

3-4 dry red chilli(bedagi)

2 green cardamom

1-2 cloves

1 " cinnamon

1 tbsp oil

For the chettinad masala

• Heat 1 tbsp oil in a pan, add cumin seeds, fennel seeds,coriander seeds, red chilli, cardamom, cloves, cinnamon, and fry for 1-2 min
• Add coconut and fry till it becomes light brown and then keep aside to cool and then grind it with little water to a fine paste

 For the gravy

• Heat 2 tbsp oil in a pan, add onion paste, ginger-garlic paste and fry till light brown
• Add tomato puree and fry for 2-3 min till it leaves oil at the edges 
• Add the chettinad masala and fry for 3-4 minutes and then add the curry leaves and fry for a min
• Add kashmiri red chilli powder,lemon juice and mix well 
• Then add the mushrooms and cook till tender
• Lastly add cashew & poppyseed paste and mix well, garnish with coriander and then serve hot with rice 

4F22EA45-8C63-72FD-44FB-E6B08303A163

1.03.01

Layered Dum Gobi Rice

Ingredients 

1 1/2 Cup Rice

Oil for deep frying

Few finely chopped coriander leaves


2 tbsp of ghee

For The Batter

2 tbsp gram flour 

1/2 tsp red chilli powder

 pinch of hing 

salt to taste

For the Gravy

1 med cauliflower (cut into florets)

1 tsp cumin seeds

2 onion chopped 

1 tbsp ginger- garlic paste

2-3 green chilli chopped

1/2 tsp garam masala

1/2 tsp red chilli powder

2 tsp kasoori methi

1/2 cup curds

1 tomato chopped

1 large capsicum cut into small cubes

salt to taste

2 tsp oil

Method

For the Rice

• Heat sufficient water in a pan, when it starts boiling add rice and cook till 3/4th done, drain it , mix salt and allow it to cool completely

For the Fried Florets

• Sprinkle gramflour, salt, red chilli powder, hing on the cauliflower & sprinkle very little water so that the gramflour sticks on the florets  
• Heat oil in a pan and then deep fry the florets in small batches, drain it on a kitchen towel and keep it aside.

For the Gravy

• Heat oil in a pan,add cumin seeds, when it turns golden add chopped onion and fry well till translucent.
• Add gin-garlic paste, green chillies , fry well for 2 mins
• Then add red chilli powder, garam masala, kasoori methi and curd
•  fry well till the curd gets cooked and leaves out oil and stops sticking at the side of the pan
• Add tomato and fry well till mashed finally add capsicum and cook for 5 min and lastly add fried cauliflower and mix well and then allow it to cool

For the layered Rice

• Grease a baking dish with ghee or oil, add little gravy and then spread a layer of rice,sprinkle few coriander leaves,and just a few drops of ghee
• Repeat the same thing till all the gravy and rice is layered(first layer should always be that of gravy and topmost layer should be that of rice
• Bake it in a preheated oven at 180 C for 20 min and then mix well and then serve hot with raitha

4F22EA45-8C63-72FD-44FB-E6B08303A163

4F22EA45-8C63-72FD-44FB-E6B08303A163

1.03.01

Creamy Soya Chunks

This is one among the gravy which I just love to have it with chapathi:).....I can say it's one of my favourite:)

Ingredients

1/2 cup soya chunks

1/4 cup boiled peas

1/2 tsp cumin seeds

 a pinch of hing

1 tbsp ginger garlic green chilli paste

1 tomato chopped

 

1 tsp kasuri methi

1 onion chopped

1/4 tsp haldi

1/2 tsp chilli powder

1/2 tsp coriander powder

1/2 tsp garam masala

2 tsp gram flour

1 tsp veg stock powder

1/4 cup milk

1/4 cup fresh yogurt

salt to taste

2 tbsp oil

Method

• Wash and soak soya nuggets for 1/2 hr & then heat sufficient water in a pan, put salt and then add these soya nuggets & let it come to a boil
• Then switch off the gas and strain  & then when it cools down squeeze out the extra water and keep it aside.
• Heat oil in a pan, add cumin seeds &  when it splutters add hing and fry for a minute
• Add ginger-garlic- green chilli paste and fry for 1-2 min and then add onion and fry well it translucent'
• Add  tomato and fry well till mashed
• Add turmeric powder, red chilli powder, coriander powder, garam masala and gram flour and fry well for 2-3 mins
• Add stock powder and then add yogurt and mix till it leaves out oil then add milk and bring to a boil
• Add kasoori methi ,salt and mix well
• Lastly add peas and soya nuggets and mix well & then add little water and bring to a boil and then serve hot with paratha 

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1.03.01

Carrot-Peas Tikki Pav Sandwich

Ingredients

3 pav bun half slit

1/4 cup sour cream mixed with 2 tsp freshly crushed peppercorn and pinch of salt

2 tsp butter

For the filling

2 carrots chopped

1/2 cup green peas

4-5 cauliflower florets

1 potato cut into cubes

2 green chilli minced

1 tbsp spring onion greens

2 tbsp spring onion white

1/2 tsp garam masala

1 tbsp cornflour

1 tbsp breadcrumbs

Breadcrumbs for coating

2 tsp oil for the filling + for shallow frying

salt to taste

Method

For the filling

• In a bowl add water, salt and all the vegetables and boil it and then keep aside
• Grind 3/4 th of the vegetables coarsely in a mixer and then keep aside
• Heat oil in a pan, add green chilli, spring onion greens, spring onion white and fry for 1 min
• Add the coarsely ground veggies and the remaining veggies and mix well for 2 min
• Add salt, cornflour, breadcrumbs, garam masala and mix well and then keep aside to cool

 For the tikki

• Spread the breadcrumbs on a plate and keep aside
• Take a small portion of the mix and shape it in the form of a tikki, likewise repeat the same for the rest
• Coat it in breadcrumbs and shallow fry it on both the side till crispy and golden brown

For the tikki pav sandwich 

• Heat a tawa, add butter and fry the slit pav on both side for 2 min till soft 
• Take a serving plate, take one pav, and apply sour cream on it evenly and then place a tikki on it and then serve with ketchup

Baked Bean Pizza

Ingredients

2 Ready made pizza base

1 Tin baked beans in tomato sauce

1 tsp tomato sauce

1 tbsp chilli sauce

3 green chilli finely chopped

4-5 garlic cloves finely chopped

1 capsicum chopped

1 onion finely chopped

1 tomato deseeded and chopped

salt to taste

2 tsp butter

1/2 cup grated mozzarella cheese

Method

For the filling

• Heat butter in pan add onion, green chilli, garlic and fry till translucent
• Add tomato,half the capsicum and fry for 1-2 minutes
• Add baked beans, tomato sauce, chilli sauce, salt and mix well until thick and then keep aside

For the pizza

• Grease a pizza pan with butter or oil, place the pizza base on it, spread the filling on it evenly and then the grated cheese
• Sprinkle few chopped capsicum on top and then bake in a preheated oven at 180 c for 10 min or till the cheese melts,
• Cool it on a wire rack, slice it and then serve

Am sending the following entries to jay's event -lets relish Paneer


Saucy Hot garlic Paneer

Capsicum & Chilli Paneer Footlong

Leafy Paneer Fritters

Wrapped Up Paneer Balls

Honey Roasted Peanut Muffins

Ingredients

3/4 cup oil

3/4 cup sugar

1 1/4 cup Maida

1 tsp baking powder

2 eggs

1 tsp vanilla essence

1/4 cup honey roasted peanuts

2 tbsp chocolate chips

Method

• Separate egg yolks and egg whites and keep aside
• Sieve plain flour, baking powder and keep it aside
• In a bowl add egg whites and sugar and beat it with the help of an electric beater till creamy and peaks appear
• In another bowl add egg yolks and oil and beat well and then add the egg white mix, vanilla essence and then mix it well
• Fold in the Sieved flour mix gradually it till you get the right consistency and then add the honey roasted peanuts, chocolate chips and mix well
• Grease a cup cake mould and put a spoonful of cake batter in each mould and Bake it in a preheated oven at 180 C for 10-15 minutes or till done
• Cool it on a wire rack & then serve

Grilled Pizza Pockets

Ingredients

2 Ready made pizza base

2 tsp butter

For the filling

1 onion finely chopped

1 potato boiled and grated

1/4 cup boiled sweet corn

1/2 cup boiled green peas

2 tsp tomato ketchup

1 tsp chilli powder

3 tsp coriander leaves

2 tsp grated cheese

salt to taste

3 tsp butter or oil

Method

• Cut the pizza base into half & then Slit the pizza base till the end(not fully) like pockets and keep aside

For the stuffing

• Heat 2 tsp butter in a pan, add onion and fry till translucent and then add potato, coriander, peas,corn and fry for 1-2 min
• Add chilli powder, tomato ketchup,salt 1 tsp butter and fry for another 2 min and then add cheese and mix it well
• Take the pizza base and stuff it with the filling and keep aside

• Heat a grill pan, add butter and then place the pizza pockets and grill it till golden brown on both the sides and then serve hot

Herbed Pasta Fritters

Ingredients

10-12 Penne Pasta

Oil for deep frying

For the stuffing

1/4 cup finely chopped white onion

5-6 mushrooms finely chopped

2 tbsp grated cheese

1 tbsp finely chopped spring onion greens

1 tsp chilli flakes

2 tsp ginger-garlic chopped

Salt to taste

2 tsp oil

For the Batter

4 tbsp Maida

2 tbsp cornflour

1 tbsp finely chopped parsley

1 tsp finely chopped coriander

1/4 tsp oregano

salt to taste

Method

• Heat sufficient water in a pan, when it starts boiling add the pasta and cook it till done, then wash it with cold water and then keep aside

For the stuffing

• Heat oil in a pan add onion and fry till translucent
• Add garlic,ginger, spring onion greens and chilli flakes and fry for a min and then add mushrooms,salt and fry for 3-4 min and then keep aside to cool
• Then add grated cheese and mix well

For the Batter

• In a bowl add all the ingredients mentioned under batter with little water to a fine semi-thick batter

For the Fritters

• Take each penne pasta and stuff the filling inside each of them as shown

• Heat oil in a pan, when its hot dip the pasta in the batter and then deep fry it till golden brown and crispy and then serve hot with ketchup

Am also sending this along with the 2 following dishes to sara's party event


Methi Aloo Vermicilli balls

Spicy indian style corn on crackers

Capsicum, khoya & Paneer rice

Ingredients

1 cup cubed paneer

1/2 cup chopped capsicum

3 tbsp boiled green peas

1/4 cup leeks sliced

1/2 cup onion chopped

2 tbsp Tomato puree

1 tsp cumin seeds

1 tbsp garlic-green chilli paste

1 tomato chopped

1 cup milk

2 tsp grated khoya

1 tsp kashmiri red chilli powder

1/2 tsp garam masala

1 tsp kabab or tandoori masala

1/2 tsp coriander powder

2 tbsp finely chopped coriander leaves

salt to taste

2 tsp oil

Method

For the rice

• Heat water in a pan and when it starts boiling add rice and cook till 3/4 th done and then keep aside to cool completely

For the Gravy

• Heat 1 tsp oil in a nonstick pan and add paneer and fry till golden brown and keep aside
• Heat 2 tbsp oil in a pan, add cumin seeds and allow it to crackle and then add onion and fry till translucent
• Add leeks and fry for another 2 min and then add garlic-green chilli paste and then add tomato puree and fry for 2 min and then add tomato and fry till half mashed
• Add chilli powder,coriander powder, kabab masala, garam masala and fry till it leaves the side of the pan, sprinkle little water to make sure it doesnt burn
• Add milk and bring it to a boil and then add khoya and mix well
• Add capsicum, salt and paneer, peas and fry for a couple of min till thick and gravy coats well with the vegetables and then allow it to cool

For the paneer rice

• Add the Basmati rice to the gravy and mix well and close on the lid and cook on a low flame for 20 min and then serve hot with raitha