Paneer Kachori...

Hi all,

 I am back after a very long break with some more mouth watering recipes...
Here's one for you - Paneer Kachori

Ingredients: -

100 gms Paneer
3-4 green chillies
Finely chopped medium sized Onion
1/2 tbl spn Jeera (Cumin) powder
1/2 tbl spn Black pepper powder
Salt to taste
Oil for saute
Finely chopped Green coriander for garnishing

2 cups of Wheat flour made into soft dough.
Salt to taste
Oil for deep frying.

Procedure:-

1. Add 1 tbl spoon of warm oil into Wheat flour and make a soft dough of Wheat flour with half teaspoon of salt in it. Keep it aside for some time.
2. Grate Paneer in a separate plate and keep it aside.
3. Heat a pan and pour 2 tbl spn of edible oil in it.
4. Once the oil is heated, put chopped green chillies, chopped onion, Cumin powder, Black pepper powder, salt and green coriander in it.
5. Let it fry until the onion turns golden brown in color.
6. Now turn off the heat and then mix grated Paneer with this mixture.
7. The Paneer stuffing is now ready for Kachori.
8. Now heat some oil in a pan for frying kachoris.
9. Make small balls of the Wheat flour dough. Make them into a shape of bowl using your fingers.
10. Fill the Paneer stuffing in the wheat dough and close it to make a ball again.
      Then press the ball using both your palms to give it Kachori shape.
11. Then deep fry your Kachori in the heated oil at medium flame until they are golden brown in color.
Serve HOT with Paneer bhurji/chutni/egg bhurji/raita...

Paneer Kachori with Paneer bhurji...

Healthy Spinach (palak) soup

Here's something very healthy and tasty.. Spinach soup (palak soup)

Ingredients:

A small bunch of cleaned Spinach leaves
2-3 garlic cloves
1 small piece on ginger (equivalent to 1 garlic clove)

1/4 ts Black pepper powder

1/4 ts Jira (Cumin seeds) powder
Salt to taste

For Garnish:
Cauliflower cut into very small pieces (half cup)
1 small onion finely chopped

Oil for shallow frying

Procedure:
1. Boil 2 glasses of water in a vessel and add cleaned spinach leaves to it.
2. Let it boil for another 3 mins and then take out the spinach leaves
3. Take 1 tsp of edible oil in a pan and add chopped ginger and garlic to it. Let it saute for 30 seconds.
4. In a mixer grind the boiled Spinach leaves along with fried ginger-garlic. Now add the this mixture to the boiling water (mentioned in step 1) back.
5. Add black pepper, cumin powder and salt to the mixture and let it boil for 5-7 mins.
6. Take some 1 tbl spn of oil in a separate pan and heat it.
7. Add the washed Cauliflower pieces to the pan and shallow fry till golden brown.
8. Take the Cauliflower out from the pan and add the chopped onion to the heated pan.
9. Fry onion till it turns golden in color.
10. Remove the soup from the vessel and pour it in the serving bowl.
11. Garnish it with fried Cauliflower and onion.

The soup is ready...Serve Hot!

Spinach Soup

Sago-Aaloo vada

Here's something which you can prepare and eat when you are fasting too..

Ingredients:

3-4 Medium sized Potatoes

1 Cup Saboodana (Sago) - Soaked in water atleast 6/7 hrs before the preparation.

3-4 Green chillies - finely chopped

1/4 ts Black pepper powder

Salt to taste

Oil for deep frying

Procedure:

1. Smash the soaked Saboodana in a bowl. Add potatoes, smash and mix well.

2. Add chopped green chillies, salt and black pepper powder to the mixture and mix well with hand.

3. Keep the mixture aside.

4. Heat some oil in a deep pan for frying.

5. Make small balls of the potato-saboodana mixture. Then keep it in one palm and press with the other to give it a vada shape.

6. Then deep fry until the vada becomes crispy and golden in color.

Serve Hot!

Replace the normal salt with Sendha namak and do not add black pepper if you want to make it as a fasting food.

Crispy Potato - Sago vada

 

Crispy Cabbage Rolls

Ingredients:-

For Stuffing:

1 & 1/2 cup finely chopped Cabbage
1/4 cup finely chopped Carrot
1/4 cup finely chopped fresh beans
1 medium size onion - finely chopped
3-4 Green chillies - finely chopped
Green coriander
A pinch of turmeric powder
1/4 tsp black pepper powder
1/4 tsp garam masala powder
2 tbl spn oil for cooking
1/2 tsp salt

Note: Wash the vegetables before cutting itself.

For Rolls:

2 Cups of Maida (All purpose flour)
2 tbl spn Sooji (Semolina)
1/4 tsp Ajwain (Carom Seeds)
1/4 tsp Salt
1 tbl spn oil
Water to make dough

Oil for deep frying

Preparation:-

1. Mix Maida, semolina, ajwain and Salt in a bowl.
2. Heat 2 tbl spn oil in a pan and pour it in the maida mixture.
3. Use water and make a smooth dough. Keep the dough aside for 30 mins.

Now, lets prepare the stuffing.

1. Heat a pan on the stove, pour 2 tbl spn oil in it and let it heat.
2. Add green chillies and onion to the pan.
3. Add turmeric powder, black pepper powder and salt.
4. Cook it until the onion turns translucent.
5. Then add Cabbage, Carrot and fresh beans.
6. Cook all of them together for 10 mins with lid closed.
7. Open the lid after that and keep stirring the mixture for 2-3 mins.
8. Garnish with chopped coriander leaves.
Keep the cooked stuffing mixture aside for cooling.

Rolls preparation:

1. Make small balls out of the maida mixture.
2. Roll the balls into small roti shapes.
3. Use very little maida (if required) for rolling maida dough.
4. Once a maida roti is rolled, use a spoon and put the cabbage mixture vertically in the roti.
5. Then apply water on the corners of the roti, so that it sticks properly.
6. Then fold the roti from one side covering the stuffing. Fold the other side on top of it.
7. Fold the other two corners twice to cover all the four sides of the rolls.
8. Make rolls out of the remaining maida balls.
9. Once all the rolls are done, heat a deep pan on the stove.
10. Pour oil in the pan for deep frying and heat.
11. Once the oil is heated, reduce the flame and adjust to medium and keep it constant through out.
12. add the rolls one by one and fry until golden brown.
Keep turning the rolls every now and then to fry from all the sides.

The Crispy Cabbage rolls are now ready to be served!

Crispy Cabbage Rolls

The stuffing inside..

Mix Veg Stuffed Sooji Pizza

Hello all, you should definitely try this delicious and healthy recipe. 

This can be served as a healthy snack even the kids would like it a lot.

Here's the recipe for Stuffed Sooji Pizza.

INGREDIENTS:

For the Batter
Semolina - 1 & 1/2 cup
Rice Flour - 4 tblsp
Curd - 1/2 cup
Salt - 1/2 tsp
Cooking Soda - 1/4 tsp

For the Stuffing
Asafoetida - 0.25 tsp
Finely chopped Cabbage - 1/2 cup
Chopped Capsicum - 1/2 cup
Very small cut Cauliflower - 1/2 cup
Grated Potato - 1/4 Cup

Grated Carrot - 1/4 Cup
Peas - 1/4 cup
Finely chopped Green chillies - 2-3
Garam Masala - 1 tsp
Red chilli powder-1 tsp
Turmeric - 1/3 tsp
Salt - 1/2 tsp
Lemon Juice - 1 tsp
Cooking Oil -1 tblsp

For Seasoning:
Cooking Oil - 1 tblsp
Mustard Seeds - 1/2 tsp
Sesame Seeds - 1 tsp
Whole Red Chillies - 2
Finely chopped Green Coriander - 2 tblsp

PROCEDURE:

For the Batter
1. Mix the semolina, rice flour, curd and salt in a bowl, and add enough water to make a smooth batter.
2. Keep aside for 20-30 minutes.

Stuffing Preparation:

1. Heat 1 & 1/2 tblsp of oil in a pan.
2. Add asafoetida and turmeric, cook for a few seconds, and then add green chili, Green Peas, Cabbage, Potato, Carrot, Cauliflower and Capsicum.
3. Now add the salt, garam masala, chilli powder and stir fry till the vegetables are softened.
4. Once the vegetables are cooked, remove them from the stove and keep aside.


Pizza Preparation:

1.Grease a pan with 1 & 1/2 tsp of oil.
2. Boil 1 & 1/2 glass of water in a steamer/cooker.

3. Then add cooking soda in the batter, mix well and quickly pour half of the mixture into the pan and steam for 3 minutes.
4. Take the pan out of the cooker and spread the vegetable mixture over it.

5. Pour the remaining batter over the vegetable layer and sprinkle 1/4 tsp garam masala over the batter.
6. Now place the pan in the cooker again and steam for 8-10 minutes.

7. Take the pan out of the steamer/cooker and let it cool down for 10 minutes.

8. Take out the sooji pizza carefully out of the pan and cut into pieces.

9. For seasoning, Heat 1 tblsp of oil in a small pan..
10. Add mustard and sesame seeds to the oil, and when it starts crackling, add whole red chllies to the oil and pour over the pizza pieces.
11. Garnish with chopped coriander and serve.

Mix Veg Stuffed Sooji Pizza

Mix Veg Stuffed Sooji Pizza ready to be served!

Moist Yummy Chocolate Cake

Ingredients:

All purpose flour(maida) - 1 & 1/2 cup
Coco powder/hot chocolate powder - 3 tblspn
sugar - 1 cup
oil - 1/4 cup
Baking soda- 1 tsp
water - 1 cup
salt - 1 pinch
vanilla essence - 1/2 tblspn

For Chocolate icing:
Butter - 3 tblspn @ room temperature.
hot chocolate powder

Procedure:
Prepare a cake tin (aluminum or metallic whichever you have) by greasing it with refined oil, line it with paper and grease again.
Pre-heat the cooker. Invert a bowl inside so that your cake tin does not touch the base of cooker.

Mix Water, Sugar and Salt in a bowl until the sugar melts and keep aside.
Now, add vanilla essence and oil to the same mixture and mix well.

Mix Maida, coco powder and baking soda in a separate bowl.
Then start adding the maida mixture to the water-sugar mixture slowly and mix well until a fine smooth & fine paste.
Add chocolate color if required, to the mixture.
Batter will NOT be too thick; which is ok.


Pour it into prepared cake tin and bake till a skewer comes out clean (approx 30-40 mins).

NOTE: The same cake can be made by steaming it in the cooker with water. The entire process remains the same, but you need to pour water in the cooker (approx more than a inch) and steam the cake batter in it for 25-30 mins.

For icing, mix the butter (@ room temperature) with chocolate powder well in a small bowl to make a fine paste.
Then use spatula or knife to apply the icing on top and sides of the cake.
Now, Decorate the cake with chocolates or fruits per your wish.

Refrigerate to server chilled chocolate cake.

The Yummy Chocolate cake with Strawberries & Grapes

Chocolate cake with Chocolates on top

Enjoy!

Crispy Urad daal pakoras

Here's another pakora recipe made of Urad daal, which is also called as White split gram beans.

Ingredients:

200 gms of Urad daal [White split gram beans]
3-4 green Chillies (Chopped)
A small bud of Ginger
1/4 tsp of Black Pepper powder
1/4 tsp of Jeera (cumin)
Finely chopped 1 medium sized Onion.
Salt to taste
Oil to deep fry the pakoras


Procedure:

1. Soak 200 gms of Urad daal in water for atleast 6-8 hrs before you want to make the pakoras.
2. Take out the soaked daal from water and wash it in the clean water.
3. Grind soaked Urad daal, Ginger, jeera and black pepper powder in the mixer to make a fine paste. (Do not add more water while grinder and make it a thick paste)
4. Take out the batter in a bowl.
5. Add salt, chopped Onion & chopper Green chillies to the batter before making pakoras.
6. Then, Heat oil in a pan for deep fry.
Put small balls of the Pakora mix in the oil and fry it until golder brown at medium flame.

Serve them HOT with any chutney you like..

Crispy Urad daal pakoras for snacks!!