Thursday, April 17, 2014

PANNER AND CAPSICUM GUJIYA (SAVORY) FOR SSHH CHALLENGE

 
Hi all. I am blogging after one and half years. Thanks to Priya  to start this SSHH cooking challenge event. I am motivated to blog again. I am paired with Lakshmi Vimala   this month. Thanks to priya for giving me a chance to add a lovely person to my friend's list. The secret ingredients given to me are Paneer and Capsicum.
 
I saw a paneer gujiya recipe in Tupperware flyer. I changed it to a savory version. I made paneer at home.
 
 
 
 
 
INGREDIENTS
 

For the Dough
 
All purpose flour / Maida - 1 cup
Rava / Sooji -  1/2 cup
Salt  - one pinch
Ghee - 1 tsp
Water for kneading
 
 
For the Filling
 
Paneer - 1 cup
Capsicum - 1  medium size
Onion - 1 small
Red chili powder - 1 tsp
salt to taste
 
Oil for frying
 
 
 
METHOD
 
For the pastry
 
Sieve the flour and semolina together.
 
Add the melted ghee,
 
Rub the ghee in the flour with your fingertips till the mixture resembles bread crumbs.
 
Add water gradually an knead the flour into smooth dough.
 
Keep aside for 30 minutes.
 
 
For the Filling
 
Combine the paneer , finely chopped capsicum and onion. Add salt , chili powder and mix well.
 





Make small size puris out of the dough.

Place the filling inside and make gujiyas.


Heat oil in a pan and fry the gujiyas in to golden brown,




 
Serve with Sauce.
 
 
 
 

Friday, October 26, 2012

GREEN MOONG DHALL PESARATTU

 
I make this quite often, but never thought of clicking and posting. When I chose this theme I thought of doing . Kids will like this. Goes well with sambhar and chutney.My daughter loves with GARLIC PICKLE.
 
 
 
 
 

INGREDIENTS

 
Sprouted Moong dhall - 1 cup
 
Ginger - 1 inch piece
 
Green chili - 1 or 2
 
Salt to taste
 
Rice flour - 1 tbsp
 
Onion - 1
 
 
 
METHOD
 
 
Combine moong dhall, ginger,  green chili salt and ground in a mixer.
 
Heat a tawa and make dosa.


 
 
 
Spread the chopped onions over that and cook both the sides.
 
 
 
 
Serve hot with sambhar or chutney or pickle.
 
 
 

Thursday, October 25, 2012

SPORUTS URANDAI KULAMBHU

I saw this recipe in a TV show and it was perfect for this BM theme. Moong sprouts are very good for health and kids liked it so much. I usually make urandai kulambhu in a different way, this was tasting yum.

 
 
 
 
 

 

INGREDIENTS 

Green moong dal sprouts   - 100 gms
Onion – 1 big
Tomato – 2 big
Red chilli – 2
Garlic – 5 to 6 pods
Tamarind extract – 1 cup
Sambhar powder – 1 tbsp
Salt to taste
Oil , mustard seeds, cumin seeds , fenugreek seeds for tempering.

METHOD

Combine sprouts , 3 garlic pods , salt and 2 red chili in a mixer and ground to paste.

 
 
 
 
Make small balls and steam them.
 
 
 
 
 

Heat oil in a pan add onion, tomato and garlic and saute it and make a paste out of that.
 

 
 
Heat oil in a pan add mustard seeds, cumin seeds and fenugreek seeds for tempering.
Add the grounded paste and tamarind extract. Add sambhar powder, salt and cook until the raw smell goes.

 
 
When it boils add the balls and cook for 2 to 3 minutes
 
 
 

 
Check out the recipes of BM 21.



Wednesday, October 24, 2012

MOONGDHALL HALWA

Today is first day of BM # 21 group 4. Thought of starting with a sweet note.I made this as prasad for navarathri. Everybody liked it.Tasted in my friends place and got the recipe from her.
 
 
 


 

INGREDIENTS


Moong dhall  - 1 cup
Sugar – 1 ½ cups
Ghee – 1 cup

Milk – 3 cups

Dry fruits for garnishing
 

METHOD

Soak moong dhall for 1 hour and grind coarsely.
Heat  ghee in a pan and switch off the flame. Add the paste , mix well without forming lumps and on the flame and roast till it changes colour.




Add milk and cook well , until it absorbs all the milk .


 

Add sugar and cook till it changes it s colour.



 
 
Cook until the sugar caramelizes and halwa leaves the pan.
 

 
 

Friday, October 12, 2012

SIMPLE CHEESE POTATO SANDWICH

 
Today is the last day of BM 21 group 2. I made this sandwich without onion , garlic. It is simple and it is delicious.Kids loved it.
 
 


INGREDIENTS

Brown bread - 8
Cheese spread ( I used Britannia masala mania)
Boiled and mashed potato - 1 cup
chili powder, salt to taste
oil , cumin seeds for tempering
Coriander leaves for garnishing
Butter for toasting

METHOD

In a pan heat oil and splutter cumin seeds.
Add mashed potatoes, chili powder and salt.
Mix well and add coriander leaves.( chopped)
Apply cheese on the bread and stuff the potato filling and toast.




Check the recipes of BM # 21.

Thursday, October 11, 2012

NUTELLA SANDWICH


I saw this sandwich in Chef Sanjeev Kapoor’s  website. The kids liked it so much. The recipe said for toasting the bread in oven, Since i don’t have one I toasted in tawa. I used butterscotch ice-cream, you can use your favourite flavour. I used my homemade nutella.
 
 
 


INGREDIENTS


Brown bread – 8 slices
Nutella  - 4 tbsp
Walnuts – few
Butter for toasting
Butter scotch ice cream – 4 scoops


 METHOD


Cut the bread in to circle using cookie cutter.
Apply butter and toast the bread until it turns crisp.




Apply nutella  to one side of each slice. Keep one over the

other by placing nutella side up.



Keep a scoop of ice cream on the bread slice and garnish with walnut.
 
 


Wednesday, October 10, 2012

VEG PANNER CHEESE FRANKIE

Today is the first day of BM # 21, group 2 day 1. Thanks Srivalli for the wonderful opportunity. I have chose sandwiches and wraps for this week. Frankie , favourite for kids. Kids enjoyed this.
 
 
 


INGREDIENTS

Wheat flour - 1 cup
All purpose flour - 1/2 cup
Onion - 1
Green . yellow, red capsicum - 1 cup
Panner cubes - 1 cup
Chili flakes - 1 tsp
salt to taste
Mixed herbs - 1 tbsp
Tomato ketchup -  1tbsp
Grated cheese - 1/2 cup



METHOD

Make a dough by combing wheat flour and maida.

In a pan heat oil , add chopped onions and capsicum and saute.


Add the paneer pieces and saute.


Add chili flakes, salt , tomato ketchup and mixed herbs.

 

 
 
In a roti spread grated cheese, over that the veg and paneer. Roll it and make frankie.
 
 

 
Serve hot.
 
 
 
 
 
 

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