BREAD PANEER ROLLS

       I made this yummy Bread Panner Rolls for our breakfast today. I have tried this cute and yummy rolls from Edible Garden ,a very good blog and you can find very authentic kerela recipes and mouthwatering cakes too. Nags, the cook, owner and writer of EDIBLE GARDEN and  a good friend of mine has another photo blog to expose her talent in photography and writing.

   Thanks a lot Nags for this wonderful recipe. My kids loved this a lot like anything and we also enjoyed a lot. Since i made this in a hurry(we all were hungry) i couldn’t take stepwise pictures properly.

But Nags ,posted a detailed recipe of these rolls in her blog.

I followed her recipe except i omitted the addition of ginger garlic paste.

  I am sending this to jayasri’s Blogger Marathon Event.

INGREDIENTS:

PANEER SCRAMBLED	1/2 CUP
ONION	1 NO.
REDCHILLI POWDER	1/4 TSP
CUMIN SEED POWDER	1/4 TSP
GARAM MASALA	A PINCH
CORIANDER LEAVES	A SMALL BUNCH
SALT	TO TASTE
TOMATO KETCHUP	1TSP
BREAD SLICES	4
BUTTER	1 TSP

METHOD:

• Scramble the paneer  as i did for Panner Bhurji.
• In a bowl, add the redchilli powder,cumin powder,garam masala ,finely chopped coriander leaves, onions,salt and tomato ketchup and mix this nicely using your hand along with the scrambled paneer.

• Cut the sides of the bread using a knife.
• Do this for the rest of the bread.
• Roll the bread now using a rolling pin as we do for roti.
• Keep the paneer mixture at one end of the bread and roll it tightly.
• 
• In the original recipe it is mentioned to wrap up the rolls in a clean damp kitchen towel.
• I didn’t do this ,as you know i made this in a hurry.
• Brush the rolls with butter and keep in a tawa .

• Carefully turn them to make the breads evenly toasted.
• Cut them into two pieces and enjoy hot with tomato ketchup.

Note:

1. To avoid the rolls from opening while toasting in pan,just seal the edges with water or maida paste.

KATHIRIKKAI RASAVANGI

BRINJAL RASAVNGI.

         This is the first time i am trying this rasavangi and i got the recipe from my mom during my visit to chennai last year. It came out very nice and i am sharing this  authentic recipe with you all.

INGREDIENTS

BRINJALS	5-6 NO.
TOOR DHAL (COOKED)	1 CUP
TAMARIND WATER	3/4CUP
URAD DHAL	1 TBLSP
CHANNA DAL	1/2 TBLSP
CORIANDER SEEDS(DHANIA)	1 TBLSP
COCONUT (GRATED)	2 TBLSP
REDCHILLI	4 NO
SAMBHAR POWDER	2TSP
SALT	AS NEEDED
TUMERIC POWDER	A PINCH
ASAFOETIDA	A PINCH
JAGGERY	1/4 TSP
MUSTARD SEEDS	1/2 TSP
OIL	1 TSP

METHOD:

• Slit the brinjals lengthwise and soak it in water(to retain the colour)

• Soak the tamarind in warm water for 10 minutes and extract water from that .
• In a kadai, add 1/2 tsp of oil and throw in the urad dhal, coriander seeds,redchilli and channa dal.
• Fry until it turns into a nice golden brown colour.
• Allow it to cool and grind it into a fine paste along with coconut.

• Heat the kadai and add the remaining oil and add the mustard seeds.
• When it splutters add the brinjals to this.
• Saute for a minute and add the tamarind water,sambhar powder,turmeric powder,salt and asafoetida to this.

• Allow this to boil for 7-9 minutes till the brinjal gets cooked.
• When it is done add the cooked toor dhal.
• Now add the ground paste to the rasavangi.
• If the mixture is thick add 1/2 cup of water to that and bring it to a nice boil.

• Add the jaggery to this  and switch off the flame.
• Mix nicely and add curry leaves to this.
• Serve hot  with rice.

GARLIC CHUTNEY

                 This garlic chutney is my all time favorite ,which i learnt from my mom. Somehow my husband and kids don’t like this garlic chutney,since it is bit spicy from the normal one i make. So i don’t make often at home. Few days back when i made idlis for dinner, i thought of making this one for me . I enjoyed this with hot idli and my family enjoyed idli with coconut chutney!!

INGREDIENTS:

GARLIC	8 PODS
SHALLOTS	7 NO
TAMARIND	1 SMALL GOOSEBERRY SIZE
SALT	AS NEEDED
REDCHILLI	5-6 NO.
SESAME OIL	2 TBLSP
CURRY LEAVES	FEW
MUSTARD SEEDS	1/2 TSP

METHOD:

• Peel the skin of garlic and shallots .
• Soak the tamarind in water for 10 minutes.

• Grind the garlic,shallots, tamarind,redchillies along with salt into a fine paste.
• Transfer it to a bowl.

• In  a small pan add sesame oil and add the mustard seeds.
• When it splutters ,switch off the flame and add curry leaves.

• Add it on the top of the chutney.
• Serve with dosa or idli.
• This time i had with idlis, but normally it will go great with dosa.

POTATO CUTLETS RECIPE

   I have tried potato cutlets a few times but i never followed any proper recipe while making them. But this time i made potato cutlets for  my son’s birthday, who turned 5. It came out really well. Since i made in large quantity i deep fried the cutlets, if you are making for your family you can do the shallow frying method also.

Since my son is born on Valentines Day i made heart shaped cutlets. You can make them in round or oblong shape and it is consumes less time also.

INGREDIENTS:

Update: This measurement yields around 8 cutlets.

POTATO	2 NO
CORIANDER POWDER	1/2 TSP
REDCHILLI POWDER	1/2 TSP
CUMIN SEED POWDER	1/4 TSP
CHAT MASALA	1/4 TSP
GARAM MASALA	1/4 TSP
CASHEW NUTS (BROKEN)	2 TSP
MAIDA/ALL PURPOSE FLOUR	1 TBLSP
CORNFLOUR/MAIDA	1 TSBLP
BREAD CRUMBS	1/2 CUP
SALT	AS NEEDED
CORIANDER LEAVES	FEW
OIL	FOR DEEP FRYING

 

METHOD:

• Boil the potatoes in pressure cooker very softly.
• When it is done, pass it through cold water and peel the skin.
• Mash it nicely with your hand , add salt and all the powder and the cashew nuts also.
• Just add raw cashew nuts.
• Add the finely chopped coriander leaves.

• Add the maida to the potato mixture and mix well.
• Mix the corn flour with water to make a thin batter.

• I use the cookie cutter to make them into heart shape.
• Dip the cutlet in maida batter on both the sides.

• Spread the bread crumbs on the plate.
• Roll the maida dipped cutlets in bread crumbs and keep it aside.
• Repeat the process for the remaining cutlets.

• Cover it with a cling wrap and keep it in the fridge for an hour.
• Heat oil in a kadai and when it is hot, gently put in the cutlet in the oil.
• Fry till golden brown.
• Take it out and drain in kitchen towel.

• Serve with tomato sauce.

 

Notes:

1. If you are using cookie cutter just grease the cutter with oil before pressing.
2. Grease the plate in which you are keeping potato mixture.
3. You can keep it in the fridge for a longer time also.
4. I made them on the previous day and fried on the next day only.
5. If you dont have breadcrumbs, just roast the bread in tawa without oil.
6. Roast it nicely and powder them in the mixie.

BISCUIT PUDDING

    When i met Divya kudua of easy cooking during my chennai visit in Dec 2010, she shared some yummy goodies with us . My entire family was so impressed with the cookies which she made. When i was going through her blog i got very much impressed with the Biscuit pudding and tried that and no doubt it came really awesome and my kids loved this very well and wanted to share this recipe with you all. Thank you divya for the wonderful recipe.

Picture updated:

I followed the same recipe, except,i  replaced cornflour with vanila custard powder.

INGREDIENTS:

MARIE BISCUIT	1 PACKET
MILK	500 ML
VANNILA CUSTARD POWDER	3 TBLSP
COCOA POWDER	3 TBLSP
COFFEE DECOTION	4-5 TBLSP(DILUTED WITH 2-3 TBLSP OF WATER)
CASHEWNUTS (BROKEN)	1 TSP
SUGAR	5 TBLSP

METHOD:

• Dip the marie biscuits in the coffee decotion and arrange this in a big bowl.

• Mix the custard powder and cocoa powder with very little milk ,without any lumps.

 

• Boil the remaining milk nicely and add the custard and cocoa powder mix to this.
• Stir well and take care not to get it burnt.
• Add sugar to this mixture and stir well.

• When it thickens pour this over the over the biscuits.
• Garnish with cashew nuts | almond slices | choco chips.

• Keep it in the fridge for 4 hours and enjoy this wonderful dessert.

Note:

1. Do not skip the step of dipping the biscuits in coffee decotion ,this will give a amazing flavour to the pudding.
2. You can also use instant coffee powder instead of decotion. Dilute the coffee powder with warm water and use for dipping the biscuits.

BABY CORN AND PANEER JALFRAZIE/SIDE DISH FOR ROTI

    This is one of my favorite recipe i tried from Tarla Dalal cook book. During my visit to India last year i bought few cook books of tarla dalal . I have tried Paneer Tawa masala from that book which was really a super hit in my family. This is a simple stir fry recipe and i love to share this with you .

Recipe Source: Tarla Dalal.

INGREDIENTS:

BABY CORN	1 CUP
PANEER (CUT INTO CUBES)	1/2 CUP
ONIONS	1 NO
TOMATO (CHOPPED)	1/2 CUP
TOMATO PUREE	2 TBLSP
CAPSICUM(CUT INTO STRIPS)	1/4 CUP
TOMATO KETCHUP	1 TBLSP
REDCHILLI POWDER	1 TSP
CORIANDER POWDER	1/2 TSP
CUMINSEED POWDER	1/2 TSP
TURMERIC POWDER	1/4 TSP
GARAM MASALA	1/2TSP
LEMON JUICE	1TSP
SUGAR	1/4TSP
OIL	1 TBLSP
CORIANDER LEAVES	1 TBLSP

• Cut onions into thin strips.
• Heat oil in a kadai and add onions and capsicums.(i used the yellow colour capsicums)
• Saute for 2 minutes.
• Add tomatoes to this and saute for 2 minutes

• Add the baby corn,turmeric powder,coriander powder,cuminseed powder, garam masala,redchilli powder,tomato ketchup, salt, tomato puree (i didnt use,since i don’t have puree in hand)
• Saute in low flame for 5 mins till the baby corn is cooked.
• Add paneer and sugar and toss gently.

• Switch off the stove and add the lemon juice.
• Mix gently and garnish with coriander leaves
• Serve hot with rotis.

 

CARROT KHEER

  Carrot Kheer is a very simple and healthy dessert and make this quite often since my kids love this. Few months back when i made this for a potluck my friends and their family liked this a lot and they asked me for the recipe. So here comes the recipe for yummy carrot kheer .

INGREDIENTS:

 

CARROT	1/2 KG
MILK	1 LITRE
SUGAR	1/2 CUP
CONDENSED MILK	2 TBLSP(OPTIONAL)
SAFFRON	FEW STRANDS
ALMOND FLAKES	TO GARNISH

METHOD:

• Peel the skin of the carrots and roughly chop it.
• Pressure cook this by adding 1 cup of milk till 4-5 whistles.

• Allow it to cool .
• Keep the milk aside and grind the carrots along with sugar in a blender into a smooth paste.

• Boil the remaining milk for 15-20 mins in a low flame.
• Add condensed milk to this. Switch off the flame.
• When the milk  becomes warm add the carrot puree and the milk which we used for cooking the carrots, to this.

• Add the saffron strands and mix well
• Serve chill by garnishing with almond flakes.

Note:

1. Do not add the carrot puree when the milk is hot.
2. If you want a more creamy texture blanch a handfull of almonds and grind it along with the carrots.
3. If you are not condensed milk you can add some more sugar .