PANEER BEETROOT SANDWICH

 

Curtains up!!! This time I am paired with Mayuri for Shh cooking challenge. She gave me beetroot and panner as secret ingredient. I made panner at home.

 



 

 

 

 

 

 

INGREDIENTS

 

 

 Brown Bread

Beetroot - 1 big

paneer  grated - 1 cup

Onion - 1

Chili powder - 1 tsp

Garam masala - 1 tsp

Salt as per taste

 



 

 

 

METHOD

 

Boil the beetroot , peel and grate it.

 

Chop the onion.

 

Heat oil in a pan , add onions .When it changes color add grated beetroot and cook.

 

Add chili powder , garam masala  and salt.

 

Add panner and mix well.

 

Keep the stuffing inside and make sandwich.

 

If you want you can add cheese too.

 

 

You can combine grated beetroot , panner and wheat flour and make roti.

 

 

 



MODAK AND SESAME LADDOO FOR ICC

Sorry, friends for disappearing for some days. Our computer was not working for the past ten days. At last my hubby has bought a lap top. This is my entry for ICC by Srivalli.
I tried two recipes both turned out well.

I need a help from you all. I receive comments but some comments are in code ( ie in different shapes) . If I select that for publishing it is not published. Can you help me out in this.

I have some awards and I will post with my next recipe.


Modak from Mints


Stuffing -2 cups freshly grated coconut (can use frozen unsweetened coconut)

1 cup jaggery (grated)
1 tbsp poppy seeds
1 tsp cardamom powder
one pinch nutmeg (optional)
2 tbsp water (mom uses milk)

Cover

-1 cup rice flour

1.25 cup water

a pinch of salt
1 tbsp oil




Preparation for Stuffing -Roast poppy seeds in a small skillet and let it cool down.
Grind it coarsely and keep it aside.
In a heavy bottom kadhai mix all the ingredients for stuffing except poppy seed powder and let it sit for 15 min.
Now start heating the mixture over medium heat.
In about 10-12 minutes, the mixture starts boiling and stuffing will turn yellowish brown and will be sticky.
Take the kadhai off the heat, add poppy seeds powder and mix well.
Set it aside to cool down.Preparation for cover -Take vessel that has tight fitting cover. Start boiling water in that vessel, add salt and oil. W
hen water starts boiling, lower the heat and slowly add rice flour.
Please do now dump everything at once.
Start mixing vigorously with a heavy spoon.
Now close the lid and take the pot off the heat.
Let the covered pot cool down for 15 minutes or so.
Then with wet hands, mix the dough properly.
It will warm so be careful and use cold water to keep your hands from burning but do not use too much water.
if you think the dough is little sticky, I will suggest add 1-2 tbsp maida to it and make the dough.

Grease your hands with oil and take a lemon size ball of the cover dough and with your fingers make like a small bowl.
Keep the filling inside and close it from all the sides.




Sesame Laddoos

We used to make in a different way. We use full seeds and make jaggery syrup and make laddoos. Valli's recipe was new to me and it tasted Yum...

Ingredients

Sesame seeds - 50 gms (black)

Jaggery grated 2 tbsp




Method

1. Wash the sesame seeds and dry in the sun.

2. Dry roast them in a tawa and let them cool. Once they are cool, take about 2 - 3tbsp of grated or powdered jaggary and run in a mixie.

The amount of jaggary normally depends on the formation of laddoo. When you make a laddoo, it should stay in shape. Then you know the amount is enough.

Also it depends on the fineness of the sesame powder. When you run in mixie, it becomes little oily which will help in holding the laddo shape.For about 100 gms of Sesame seeds, I must've used some 2tbsp of Jaggary.

I got around 12 -15 laddoos with the size I made.

I finished in two days.