Paneer capsicum parantha.

It was raining outside when I and my hubby  both felt the urge to have something hot and filling as well. Pakoras!! no no ...something different...suddenly he got an idea of having paneer ka dish..I was bit surprised coz, he is not the one who love paneer. Later came the actual picture, he wanted paneer which should not be very spicy nor too bland, also contains few veggies and more over should not taste like trendy kadahi paneer or paneer makhanwala...hmmm time to really think......................

There I decided to make paneer paranthe...not too spicy nor too bland and do not taste like other paneer dishes in restaurants.

Process starts with making paneer first.

1/2 Ltr milk
1 Tb spoon white vinegar or juice of 1 lemon.

Boil milk, as it starts boiling add vinegar or lemon juice.stir for another minute. Milk will start breaking in small-2 pieces, separating water. In a strainer, drain the excess water. Your paneer is ready.

For parantha:
1 capsicum( finely chopped)
1/4 cup coriander leaves (finely chopped)
1/4 cup pudina(mint) leaves (finely chopped)
1 onion (finely diced)
Dough made up of your fav flour.(wheat flour or refined flour) I used wheat flour.

Heat oil in wok, add cumin seeds. Add onions, saute till turns soft n pink add capsicum, saute for  1 minute.
Add dry spices of you choice and salt. Add paneer and mix well. Remove the wok from heat. Allow the mix to cool down. Mix chopped pudina and coriander leaves. Divide the mixture in portions.

Make balls out of your dough. Roll out the ball. Fill in above mixture, close the roll  and make a ball again . Roll out with  help of pin. Cook on tawa griddle applying oil on each side.
Serve hot with curd or pickle.

PS: You can also add other veggies like peas, cabbage etc.

Tikki Chole

Tikki chole is my dad's fav. While cooking, I always remember him. Though, I never got chance  to cook same for him. But I always try to cook keeping his taste in mind. Just right balance of spices. And I have decided to share this recipe in the blog.

Ingredients:

Chole

Kabuli chana 300 gm 

7-8 Tomatoes

3 Green chillies

1 Small block ginger

1/4 bunch of coriander(do not remove stem)
1/2 Tb spoon turmeric
1 Tb spoon chilli powder
1 Tb spoon coriander powder
Salt as per taste

Tikki

6-7 Boiled potatoes

1/4 Tspoon ajwain

1/2 Tspoon black pepper powder

1/2 Tspoon pudina powder
Salt as per  taste

Method:

Soak kabuli chanas overnite. Boil chana in fresh water with salt, cinnamon and big cardamom. Do not drain water.

Grind tomatoes, chilies, ginger and coriander in a mixer. make a fine paste.

Add oil in deep wok, add cumin seeds, cloves and wait till splutter. Add above paste with chilli powder, turmeric powder, coriander powder and mix well. Cover the wok with lid and let it cook for 10-15 min. (keep checking in between: if required extend the time for cooking the paste but not more than 20 min).

Add boiled chanas and boiled water and salt. Mix well.
Let it cook for another 15 minutes. Garnish with coriander and mint leaves.

For tikkies,  Mix all the ingrdients and make fine dough with it. Make small balls and slightly press with hand and make flat tikki.
Now, you can roast them on tawa or shallow  fry too, depends upon your taste.

Serve hot with pudina chutney, chopped onions n tomatoes.

Dal Har Har!!!

Dal Har Har, name is coming from the menu of one of the dhaba of katra (Vaishno devi). I found it to be quite interesting. And when today, I was cooking this same dal, actually thought to give same only.

My friends asked me to post dal's recipes on my blog, as they say, all variants of dals that I cook, tastes different from anyone else.

Ingredients:

1 Cup toor dal

1/2 Cup green split gram dal

3 Medium tomatoes(finely chopped)

2 Medium onions(finely chopped)

1 Tbspoon garlic paste

2 Green chilies(finely chopped) 

1/2 Tspoon  turmeric powder

Salt as per your taste.

For Tadka:

3 Tb spoon oil

1 Tb spoon mustard seeds

2 Cloves (crushed)

4-6 whole black pepper

1 Big cardamom(badi ilaichi)

5-6 Curry leaves

Method:

Wash toor dal and green dal properly and soak for 10-12 min in ice cold water. In a pressure cooker, put both the dals and add 4 cups of water(quantity of water depends on what consistency (thick or thin) you require). I like in a medium way. Add all the chopped vegetables and garlic paste, also add turmeric powder and salt to it. Mix well and pressure cook on high flame up to 5 whistles. Let it cool down.

For tadka, Heat oil in a pan, add crushed cloves and black pepper and badi ilaichi. After  some 30-40 sec, add mustard seeds.When seeds starts spluttering, add chilli powder and immediately off the flame. Add curry leaves.

Pour the tadka in cooked dal and mix well. Add some pudina powder and garnish with coriander leaves.

Serve hot with rice or chapati.

Tips:

If you don like garlic in dal, you can add pinch of  asafoetida in tadka.

Split green dal adds fibre content and reduces the acidic nature of toor dal. Adding vegetables in dal also    reduces the calorie intake.

1 cup of dal contains 100 cal while if you add vegeis into it,then 1 cup of dal contains 70 cal. 

Scrambled Egg Sandwich!!

Ingredients:
Brown Bread
4 Eggs
2 small tomatoes(finely chopped)
1 onion(finely chopped)
1 capsicum (finely chopped)
1/4 cup milk
Salt per taste
1/2 Tb spoon butter

Method:
Whisk eggs and milk together till it becomes frothy. Add salt (if you need it spicy or tangy u can add spices of ur choice, I like it bland).
Heat a thick bottom pan , add butter. Spread out the egg mixture on pan. When it starts setting down, immediately add veggies and wait till it settles down completely.(cook all on medium flame).
Turn it upside down, cook for another 2-3 minutes. Fold it from one side, using spatula in vertical position, start chopping the base. (Do this step on low flame)
Do it repeatedly, until it is completely chopped..and texture is all white in color.

There is quite high risk of over cooking. Just be aware of amount of heat while cooking.

Put scrambled eggs on buttered brown bread. and grill.
Serve hot with tomato ketchup.

Corn Daliya

Ingredients:
1/2 cup of broken wheat (wheat daliya)
1 cup of broken corn(corn daliya)
1 cup chopped veggies of your choice
(cabbage, onions, tomatoes, chilies, carrots, capsicum)
1 Tb spoon Oil
1/2 T spoon mustard seeds
1/4 T spoon turmeric powder
1 T spoon red chilli powder
3 cups water
Salt as per  taste

Method:
Heat oil in pressure cooker, add mustard seeds, wait till they splutter. Saute all veggies for 5-7 minutes. Mix well turmeric and chilli powder. Let it cook for another 5- 7 minutes. Add corn and wheat daliya in pressure cooker. Mix well. Add water and salt.
Pressure cook till 4 -5 whistles on high flames. Let it cool down.

Serve hot with green chutney.

Rich Gulab Jamun

Gulab Jamun was never in my favorite list, but these I fell in love with.... My taste buds were completely amazed by their texture, flavor... just exact.. I would suggest you to try this recipe, not very tricky, not very messy....just simple...

You Need:

Ingredients:
1 cup Maida
100 gms Ghee
200 gms Mawa
6 Cardamoms (crushed)
1 tbsp Sugar
10 pc of Misri
2 Pinch Saffron
1 cup crated coconut



For Syrup:
3 cups Sugar
3 cups Water

Method:

Take Mawa and 1tbsp sugar in a bowl, mix properly and make it smooth. Slowly add flour and prepare a fine dough. Leave it for an hour.
Apply little ghee on the palms. Make small balls from the prepared mixture. Add a pc of Misri in each gulab Jamuns so that it will soak extra cyrup from Gulad Jamun. Pour ghee in a pan and heat. Fry the balls in ghee on a low flame.
Boil water with equal amount of sugar. Also add cardamom and saffron.
Put the fried balls in this solution. Remove after 3-4 hours. Roll gulab jamuns in crated coconut.
Gulab Jamuns are ready to serve.