Matar Paneer Pattice

Matar pattice is a traditional Maharashtrian recipe. A potato cutlet stuffed with matar, coconut and nuts but I made with little change. I replaced coconut with paneer.

Ingredients for the outer covering:

• Potatoes, boiled- 3 to 4 large sized
• Blak pepper powder- ½ tsp
• Corn flour or arrowroot powder- ½ cup or as required
• Salt- to taste

Ingredients for the Filling:

• Fresh green peas, boiled- 2 cups
• Paneer, crumbled- ½ cup
• Fresh coriander, finely chopped- ¼ cup
• Green chilli- 6 to 8
• Ginger- half inch
• Cumin seeds- 1 tsp
• Chat masala- 1 tsp
• Oil- 2 tbsp

Other Ingredients:
Oil for Shallow Frying- as required


Method:

• Peel and mash or grate the potatoes. Add black pepper and salt. Add corn flour and mix well.
• Knead properly and make lumps free dough. Keep aside.
• Crush or grind coarsely green chillies, ginger and cumin seeds together without water.
• In a pan, heat the oil. Add chilli-cumin crush and saute a while.
• Add the peas and mix well. Mash the peas a bit.
• Add crumbled paneer, chopped coriander and salt to taste. Mix well.
• Saute for a couple of minutes.Turn off the heat and set aside.
• Divide the dough into equal parts.
• Take one portion of the dough and shape like puri on a palm.
• Place the filling on this puri and close the edges to seal the filling. Press the pattice gently. Make remaining pattices. 
• Heat oil in a pan.
• Roll each pattice till fully covered with corn flour.
• Place a few patties in the pan. Ensure there is enough place to move and flip the pattice.
• Over medium heat, fry till the side touching the pan in golden brown. Fry both sides.
• Serve the hot pattice with tomato ketchup or any chutney.

Notes:

• You can also deep fry these patices. 
• You can increase the quantity of paneer. And decrease the quantity of matar. 

Achari Paneer Noodles

Unusual seasonings of pickle masala for noodles with lip-smacking taste. 

Ingredients:

• Hakka noodles, boiled- 50 gm
• Paneer (Cottage cheese)- 50 gm
• Oil- 2 tbsp
• Vinegar- 2 tsp
• Cabbage, shredded- 1 cup
• Capsicum, julienne- ½ cup
• Carrot, julienne- ½ cup
• Onion, julienne- ¼ cup
• Maharashtrian style ready-made  Mango Pickle Masala- 2 tsp + ½ tsp
• Salt to taste

Method:

• Boil noodles. (follow the instructions on the pack) Drain and keep aside.
• Chop all veggies as mentioned. 
• Cut paneer into strips. 
• Heat little oil in a wok over medium heat. 
• Add paneer strips, ½ tsp Mango Pickle Masala and little salt; saute for a minute, toss them. Pick up paneer strips in a dish, keep aside.
• In a same wok, heat oil. Add carrot, saute for a minute.
• Add capsicum, saute for a minute.
• Add onion, saute for a minute.
• Add cabbage, saute for a minute.
• Add Kpra Mango Pickle Masala and salt. Give a nice stir.
• Add paneer and noodles. Toss nicely.
• Add vinegar, toss again.
• Serve hot.

Corn Paneer Toast

It's tempting.......

Ingredients:

• Corn kernels, boiled-  ½ cup
• Potato, boiled-  1 med.
• Paneer (cottage cheese), grated- ¼ cup
• Cheese, grated- ¼ cup (optional)
• Capsicum, finely chopped- ¼ cup
• Onion, finely chopped- ¼ cup
• Garlic crush- 1 tsp
• Oregano- 1 tsp
• Chilli flex- 1 tsp
• Salt and pepper- to taste
• Brown Bread slices- 8 
• Butter- as required, for shallow fry
•  

Method:

• Mash or grate potato and crush corns in food processor without water.
• Combine crushed corns, mashed potato, grated paneer, cheese, chopped onion, chopped capsicum, garlic, oregano, chilli flex, salt and pepper in the bowl. Mix well.
• Cut bread slices into triangle. Spread the above mixture on bread slices.
• Heat little butter in the pan, place the brad side first. Roast till become crisp. Flip over and roast other side. Apply some butter if needed.
• Serve hot with tomato ketchup.

Gulbahar Rasgulla (Rose Rasgulla)

A sweet and beautiful treat for your sweetheart .......

ही पाककृती वाचा मराठीतून.....इथे क्लिक करा. 

Ingredients:

• Low fat cow milk - 1 lit 
• White Vinegar - 2 tbsp 
• Water - 3 cups 
• Sugar - 1 ½ cup
• Rose essence- ½ tsp
• Raspberry red food colour - 1 small pinch
• Gulkand (rose petals preserve) - 2 to 3 tsp
• Rose petals for garnishing

Method:
Boil the milk on simmer. While boiling, add the vinegar and stir it.
Your milk will start to curdle and chena will be formed after few minutes.
Lay a muslin cloth on strainer and pour this curdle milk. Now tied the two ends of the muslin cloth tightly and let it drain all the excess water, keep on strainer for at least 15 minutes .

Take out the chena from the cloth, add food color. Chena will turn into lovely pink color immediately.
Now mash the chena using your palm in big thali till it’s very smooth and creamy and has absolutely no lumps.
Now divide the chena into equal parts. Make also small balls of gulkand.


Take a part of chena, make ball. Make a depression with your finger in each ball and press in a small gulkand ball. With your palm give them nice and even ball shape. Make all rasgullas this way.



The balls should have no cracks otherwise it may break off during boiling. It makes about 15 pieces of rasgulla of equal sizes.
Add sugar and rose essence in water and boil. When water boils, add the prepared balls in this syrup, boil for 5 minutes on high flame. Rasgulls must float in water. Then cover and boil for 5 minutes on high flame.
Your Rasgulla is ready.



Now remove the lid of pan and let them cool.
Garnish with rose petals and serve them chilled.
This is cooling summer time sweet treat will be loved by your beloveds!
According to Ayurveda, gulkand is helpful to keeping body cool. It can be used effectively in bleeding through the nose which occurs in some children during summer.
Thus my “gulbahar rasgullas” are very effective in summer……to beat the heat in healthy and tasty way.


Tips:

• Keep one thing in mind that these ball will be double in size after boiling in sugar syrup.So prepare the balls in that respect.
• Remeber the mashing chena is the most important step of making rasgulla because the quality of this sweet depends on its smoothness, sponginess. 
• In the exact quantity mentioned. The syrup should not be thick and will be on the thinner side. This is very important.
• As the rasgullas will be almost double in size after boiling, choose a boiling pan of a deep and big size so that after increased in size they can easily play around in the sugar syrup.

Vegetables Ring Rice

Jara Hatke....Twist in Indian Biryani

ही पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingrdients:

For bengal gram rice-

Boiled bengal gram (chana)- ¼ cup

Cooked rice- 2 cups

Lemon juice- 2 tsp

Garlic, minced- ½ tsp

Dried basil- 1 tsp

Black pepper powder- 1 tsp

Olive oil- 2 tsp

Salt to taste

For vegetable ring-
Onion rings- 4
Onion, cut  into ½ inch cubs- ¼ cup 
Tomato slice- 4 

Capsicum, cut into 2 inch cubes- 4 cubes 
Capsicum, cut  into ½ inch cubs- ¼ cup 
Baby corns, cut into 1 inch piece - 4

Carrot, peeled & cut into ¼ inch cubes- 1

Grated processed  or mozzarella cheese- ½ cup

For Gravy:
Chopped onion- ½ cup
Chopped tomato- ½ cup
Garlic- 8 cloves

Cinnamon- ½ inch piece

Chili powder- 1 tsp
Black pepper powder- ½ tsp or to taste

Sugar- ¼ tsp

Olive oil- 2 tbsp

Olive slices- 5

Salt to taste

Method:


Heat oil in a pan. Add boiled chana, garlic and saute a while. Add cooked rice, salt, pepper powder, dried basil, lemon juice and mix well. Saute for a minute.

Blanch baby corns. Sauté lightly all vegetables (which are noted for a vegetable ring ingredients.) with little olive oil.  Season with salt & pepper. Keep aside.

Heat 2 tbsp olive oil in pan. Add cinnamon, chopped onion & garlic. Sauté for 2 min. over medium heat. When they turn translucent, add chopped tomato & salt. Sauté & cook tomato fully as smash but some moisture remains. Add mix herbs, chili powder, ground black pepper & sugar, mix well. Sauté for a min. Cool this mixture & blend into smooth paste. The gravy is ready.

Spread Bengal gram rice in a greased microproof dish. Push rice toward the edges of the dish to get a rice boarder. Leaving aside the border of rice put the vegetables in the center portion of the dish, such that the rice border forms a ring around the vegetables. Arrange tomato  slices & capsicum pieces.(See photo, for idea) Pour the gravy on vegetables. Sprinkle cheese on this ring. Garnish  with onion rings & olive slices. Microwave for 5 to 8 minutes. Serve hot.

Oats Almond Perk Bar (Oats Almond Chikki)

Ingredients:

Oats flexes- 200 gm

Sugar- 200 gm

Almonds- 20

Vanilla incense- 1 tsp

Method:

Dry roast oats very lightly in a non-stick pan on low heat till light brown. Remove from the pan and set aside in a bowl. Dry roast the almonds and coarsely chop.

Heat large size non-stick pan. Add sugar, stir continuously till the sugar melt. Add vanilla incense. Cook till attains “ one string consistency”(Ek tari pak). Add oats and almonds and mix well. Sauté continuously for 3-4 minutes.

Transfer the mixture onto a aluminum foil and spread it evenly. Shape it square, folding sides of aluminum foil and pressing it by hands. Cut into small square pieces. Decorate with almonds. Cool completely and store in an airtight container.

Tips:

·   Bar (Chikki) should be shaped when the mixture is still hot, as the mixture solidifying as it cools. Chikki should be crisp and firm and one can store them in an airtight container for fifteen days or longer.

·    One String consistency (Ek tari pak)- When small quantity tested between thumb and forefinger, a long string is formed.

Variation:

·    Add 1 tsp coco powder in sugar syrup with above mixture. Cut it rectangle shape like bar. Melt chocolate & dip them in chocolate. Oats almond chocolate bar is ready.

·    Bar (without chocolate layer) served with ice-cream.

·    Crush chikki coarsely and use as nougat over cakes and ice-creams.

 

 My “ Recipe - Oats Almond Chikki” has been selected as one of the winner for Prestige Smart Chef Contest.

I won Gift Voucher from Prestige.

Paneer Fajita Tortilla

I found fajita seasoning mix in a super market, I was quite eager for this. I knew about tortilla, I also heard  about fajita. But didn’t know properly. So I searched in web.

Fajita is Spanish word; is a term found in both traditional Mexican cuisine and in Tex-Mex cuisine. Traditionally grilled meat has been cooked with onions and bell peppers & served with taco or tortilla. Fajita is type of filling.

Here I made fajita with paneer. Hope you like my version.

Ingredients:

Grated processed or cheddar cheese- 1 cup

Tabasco or any hot chili sauce- as required

For Tortilla-

All purpose flour (maida)- 250 gm

Water- ¾ cup approx.

Salt- a pinch

Oil- as required to knead

For Fajita-

Cottage cheese small cubes (paneer)- 125 gm

Capsicum- 1 cup (cut into ½ inch cubs)

Minced garlic- 2 tbsp

Sliced Onion- ½ cup

Chopped spring onion (green part)- ¼  cup

Chopped spring onion (white part)- ¼  cup

Fajita seasoning mix- 2 tbsp (no need to add salt, it includes salt)

Olive oil or butter- 3 tbsp

For Red Radish Salsa-

Red radishes- 4

Chopped tomato- 1 cup

Sliced onion- 1 cup

Chopped fresh coriander leaves- ¼ cup

Minced garlic- 1 tsp

Chopped pickled jalapeño pepper - 1 tbsp

Balsamic vinegar or any vinegar - 1 tsp

Black pepper powder- 1 tsp

Dried oregano - 1 tsp

Tomato ketchup- 1 tsp

Tabasco sauce or any hot chili sauce- 1 tsp

Salt to taste

Method:

For Tortilla-

In bowl, combine flour & salt. Add water slowly slowly & knead pliable dough. Always add water carefully. Add little oil & knead again. Cover & rest it for some time. 

Do eight parts of this dough. Roll out into thick (compare to chapatti) rounds the size of a chapati and roast on a griddle (tawa). Keep aside.

For Red Radish Salsa- 

Wash the all vegetables. Slice the radishes & cut into half. Cut tomato, don’t take pulp. Mix all ingredients in a bowl& keep aside. 

For Fajitta- 

Heat oil in a pan. Add white part of spring onion & garlic. Sauté for 1 min. Add capsicum, onion, paneer & green part of spring onion. Sauté for 2 min.

Add fajita seasoning & mix wll. Sauté for 3 to 5 min on low flame. 

Switch off gas. Paneer fajita is ready.

For Serving-

 Rest the tortilla on plate & spread the fajita in middle of tortilla.

Then put salsa on it, then spread cheese on it, then spread little bit chilly sauce on sides of tortilla (as shown in photo).

Roll the wrap, eat as it is or microwave for 2 min. Serve immediately. 

Notes:

• You can omit the salsa, wrap fajita in tortilla. Traditionally they don’t use salasa with fajita.
• You can use regular salsa instead of red radish salsa. Plz see this link for regular salsa: (http://purvasfoodfunda.blogspot.in/2012/12/bean-tortila-wrap-my-style.html)
• If fajita seasoning is not available, don’t worry. Use following seasoning:(2 tsp of soy sauce, 1 tsp of brown sugar, 2 tsp of chilli flex, 1 tsp of black pepper, 2 tsp of dried mix herbs or oregano, ½ of tsp of coriander powder, salt to taste).
• You can serve this fajita with tacos. Use hot sizzler plate to serve.

Cheesy Masti Platter

I have been trying many new recipes with my own touch for long time. But this is my first written recipe. I have made this for Amul Cheese Contest but unfortunately, I could not able to upload due to technical problem. But have send two recipes of this dish for "Alda India" recipe contest.... and I won!!!

Double Cheese  Spinach Bread Roll

Ingredients:

• Chopped spinach – 2 cups
• Boiled sweet corn kernels - 1 tbsp
• Grated mozzarella cheese – 1 cup
• Grated cheddar cheese- ½ cup
• Finely chopped garlic – 2 tsp
• Dried oregano- 1 tsp
• Black pepper powder- 1 tsp
• Salt to taste
• Olive oil or butter – 2 tsp
• Veg. oil (for frying) - as required
• Sliced bread – as required

Method :

• Heat olive oil in the pan, add garlic, saute for few seconds.
• Add spinach, corns, salt, oregano & black pepper powder. Saute for 1-2 min.  Let it littlebit cool. 
• Add grated mozzarella & cheddar cheese. Mix it well. 
• Remove crust sides from bread. Soak each slice, one at a time, in water for about ten seconds. Squeeze out water by pressing between palms. Place a bread slice on the work top, place some of the above mixture in the center on one side and roll the rest if the slice over to cover the stuffing firmly. Ensure that the edges are well sealed. 
• Heat sufficient oil in a deep pan/wok and deep fry the rolls until golden brown. 
• Drain and place on an absorbent paper. Serve hot.

Cheesy Noodles

Ingredients:

• Noodles – 1 pack or 200 gm
• Butter – 1 tbsp
• Processed cheese – ¼ cup (2 cubes)
• Cream – ¼ cup
• Curd/ Yogurt – ¼ cup (optional)
• Finely chopped garlic – 2 tsp
• Julian chopped onion – 1 med.
• Julian chopped green capsicum– 1 med.
• Finely chopped coriander- 1 tbsp
• Black pepper powder- 1 tsp
• Salt to taste
• Butter – 1 tbsp
• Jalapeno paper – 3 or 4 slices for garnishing
• Tomato sauce – as required for garnishing

Method:

• Boil water with salt and little oil. Add noodles to hot water and cook. Drain noodles. Keep aside.
• Heat butter in a pan. Add garlic, sauté for a minute. Add onion and Capsicum and continue to sauté till they are slightly softened. Add salt & black pepper powder. Mix well. Then add noodles & grated cheese. Sauté for a minute.
• Beat well cream & curd. Add in noodles & mix well. Remove from flame. Garnish with coriander, jalapeno paper & tomato sauce. Serve hot.

Cheesy Layer Salad

Ingredients:

• Boil sweet cons- 1 tbsp
• Onion & tomato- 2 slices
• Cheese slice- 1
• Finely chopped green capsicum- 1 tbsp

Dressing:

• Olive oil- 1 tsp
• Balsamic vinegar- ½ tsp
• Tabasco sauce - ½ tsp
• Black pepper powder- ¼ tsp
• Lime juice- ¼ tsp
• Salt to taste

Method:

Put above dressing ingredients in bowl. Mix well. Add corns, onion, tomato, capsicum. Cut cheese slice into 4 pieces. Then keep on plate onion slice, tomato slice, cheese slice and capsicum & sweet corns on cheese slice.

Cheese Chips

Heat pan properly. Remove from flame. Spread grated Gouda cheese all over pan and sprinkle red chilly powder on it. Keep aside till it become cool. Cheese convert in thin layer. Remove this gently from pan. It is look like chips.

Indian Green Pesto Chutney 

Blend fresh mint, coriander, green chilli, cashew nuts, salt, and sugar. Add some cheese spread in this chutney & mix well.

Magic Tomato Sauce

Combine tomato ketchup , mix herb, chilly flex &  cheese spread in bowl. Mix well.

My prize from Alda India:

चीजी मस्ती

डबल चीज आणि पालक ब्रेड रोल 

साहित्य:

• उभा कापलेला पालक -२ कप 
• उकडलेले मक्याचे दाणे- १ टेबलस्पून 
• मोझ्झेरेल्ला चीज- १ कप 
• प्रोस्सेड चीज- १/२ कप 
• बारीक चिरलेला लसुन- ६ पाकळ्या 
• ओरेगनो- १ टीस्पून
• काळी मिरी पूड- १ टीस्पून 
• मीठ- चवीप्रमाणे 
• ऑलिव तेल किंव्हा बटर - २ टीस्पून 
• तेल (तळण्यासाठी)- आवश्यकतेनुसार 
• ब्रेड स्लाइस -आवश्यकतेनुसार

कृती :

• एका पॅनमध्ये ऑलिव  तेल गरम करून त्यात लसूण  जरासा परता. 
• त्यात कापलेला पालक, मक्याचे दाणे, ओरेगनो, मिरपूड आणि मीठ टाका. ३ ते ४ मिनिट परता. 
• थंड झाल्यावर त्यात दोन्ही चीज घालून व्यवस्थित एकत्र करा.
• ब्रेडच्या कडा काढून टाका. एक स्लाइस पाण्यात किंव्हा दुधात बुडून लगेच हातावर घेऊन दाबा. त्यात तयार केलेले सारण  भरून त्याला रोलचा आकार द्या. अशाप्रकारे सर्व रोल करून घ्या.
• गरम तेलात सोनेरी रंगावर तळून काढा. चटणी आणि केचप बरोबर गरमागरम खा.

चीजी नुडल
साहित्य:

• नुडल- २०० ग्रॅम 
• प्रोस्सेड चीज - २ क्युब 
• क्रीम- १/४ कप (घरातील घट्ट साय देखील चालेल)
• दही- १/४ कप 
• उभा चिरलेला कांदा- १ कप / १ मध्यम आकाराचा 
• उभा चिरलेली भोपळी मिरची - १ कप / १ मध्यम आकाराचा 
• बारीक चिरलेली कोथिंबीर – २ टेबलस्पून 
• मीठ- चवीप्रमाणे 
• मिरपूड- चवीप्रमाणे 
• टोमॅटो केचप - सजावटीसाठी 

कृती :

• मीठ आणि थोडेसे तेल टाकून पाणी उकळत ठेवा. त्यात नुडल्स टाकून शिजून घ्या.
•  पॅनमध्ये बटर गरम करून त्यात लसुन, भोपळी मिरची आणि कांदा गुलाबी रंगावर परतून घ्या. मीठ आणि मिरपूड टाका. 
• नुडल्स आणि चीज टाकून एकत्र परतून घ्या.
• दही आणि क्रीम एकत्र फेटून त्यात घाला व एकत्र करा. कोथिंबीर आणि टोमॅटो केचप ने सजवा. 

चीजी लेअर सलाड 

साहित्य:

• उकडलेले मक्याचे दाणे- १ टेबलस्पून 
• कांदा आणि टोमॅटो- प्रत्येकी २ कप 
• चीज स्लाईस - १
• बारीक कापलेली भोपळी मिरची - १ टेबलस्पून

ड्रेसींग:

• ऑलिव ऑईल- १ टीस्पून
• बाल्सामिक व्हिनेगर - १/२ टीस्पून
• टोबास्को सॉस- १/२ टीस्पून
• काळी मीरी पूड- १/४ टीस्पून
• लिंबाचा रस- १/२ टीस्पून
• मीठ- चवीनुसार

कृती:
ड्रेसींगचे सर्व पदार्थ एकत्र करून छान ढवळा. एका डीश मध्ये कांद्याची चकती त्यावर टोमॅटोची चकती, त्यावर चीजची अर्धी स्लाईस ठेवावी. त्यावर थोडेसे मक्याचे दाणे आणि कापलेली भोपळी मिरची ठेवा. त्यावर थोडे ड्रेसींग टाका.


चीज चिप्स
एक पॅन गरम करा. त्यावर किसलेले चीज पसरवा. लगेच गॅस बंद करा. चीजवर लाल मिरची पूड भुरभुरा. थंड झाल्यावर चीज एकत्र होऊन पापुत्रा होईल. हळूहळू पॅनपासून सोडवा. चिप्स सारखे दिसेल.

हिरवी पेस्तो चटणी- पुदिना, कोथिम्बिर, मिरची, साखर, लिंबू रस, काजू आणि मीठ एकत्र वाटा. त्यात थोडेसे चीज स्प्रेड मिसळा.

जादुई टोमॅटो सॉस-  टोमॅटो केचप , चिली फ्लेक्स, मिक्स हर्ब आणि चीज स्प्रेड एकत्र करा.