Bread Paneer Rolls

Bread Paneer Rolls 

Ingredients:

1 cup crumbled paneer

1 small onion, chopped fine (I should have added this!)

1/2 tsp red chilli powder

1/4 tsp powdered cumin / jeera

1/2 tsp garam masala

1/2 tsp ginger garlic paste

A small bunch of coriander, chopped fine

1 tsp or a bit more tomato sauce / ketchup

4 slices of bread

Butter to toast

Salt to taste

How to Make Paneer Bread Rolls:

Place the crumbled panner in a  bowl. 

Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and jeera to this. 

Mix lightly with your finger tips. 

Then add the tomato sauce or ketchup and the ginger garlic paste. 

Blend again with finger tips. Set aside while you prep the bread.

Remove the crusts from your bread. Use the regular white commercial variety. 

Roll out each slice as thin as you can. Commercial bread will have tons of leaveners in it so you get to do this quite easily. 

Place about 1 tsp or so of filling on one end of the rolled out bread slice. 

Gently roll in from one end, making sure that the filling stays well within the first turn of the roll. 

Go ahead and roll it all up. 

Repeat with the remaining bread slices. 

 Wrap up the tightly rolled bread slices with filling in a clean, damp kitchen towel. 

Set aside for about 15 mins.

Now, butter up the rolls well on all sides. 

Lightly roast in a pan until all sides are browned. Cut up and serve with tomato sauce.

APPLE JALEBI

APPLE JALEBI

Ingredients

12 apple rings

For The Jalebi Batter

1/2 tsp dry yeast
1 tsp sugar
1 cup plain flour (maida)
1 tbsp melted ghee
oil for deep-frying

For The Sugar Syrup

1 cup sugar
1/2 tsp saffron strands
a pinch of saffron colour
2 tsp rose water
1 tbsp milk

For The Garnish

1/2 tsp cardamom (elaichi) powder
1 tbsp pistachio slivers
a few rose petals

Method 

For the jalebi batter

1. Combine the yeast, 2 pinches of sugar and ½ cup of lukewarm water in a bowl and mix well.
2. Sprinkle 2 pinches of plain flour on top, cover with a lid and keep aside to rest for 3 to 4 minutes. When the bowl is full of froth, the yeast is ready to use. Keep aside.
3. Combine the remaining plain flour, sugar, ghee, yeast liquid and some warm water (approx. ½ cup) in a deep bowl and mix well to make a thick batter.
4. Cover and keep aside to rest for 40 to 50 minutes and mix well again.

For the sugar syrup

1. Warm the saffron in a small vessel, add milk and rub until the saffron dissolves. Keep aside.
2. Combine the sugar and 1 cup of water in a deep kadhai and boil on a medium flame for 8 to 10 minutes or till the sugar dissolves completely and the syrup is of 1 thread consistency.
3. Add the saffron-milk mixture, saffron colour and rose water, mix well and cook on a slow flame for 2 more minutes, while stirring continuously.
4. Keep the syrup warm.

How to proceed

1. Heat the oil in a kadhai, dip the apple rings in the batter a few at a time and deep-fry in oil till they turn golden brown and crisp from both the sides. Drain well and keep aside.
2. Place the apple jalebis in the warm sugar syrup one by one, soak for 1 minute and transfer on a serving plate.
3. Serve immediately garnished with cardamom powder, pistachios and rose petals

Yummy Murukku Made With Wheat Flour

Yummy Murukku Made With Wheat Flour

Ingredients

Wheat flour	1 cup
Red chilli powder	3/4 tsp
Jeera/ ajwain	1 & 1/2 tsp
Asafoetida	1/8 tsp
Salt	as needed
Oil	For deep frying

Method

1. Steam cook the flour  in a clean white cloth, tied into a bag. You can use your idli pot and place this bag over the idli plate.  Steam cook for 15 mins to 20 mins.
2. Untie and break it roughly when it is warm enough to handle.
3. Sieve it and break, if there is any small lumps. I used the clover shaped hole plate for this murukku. Its your choice to choose.
4. Heat oil in kadai . 
5. Meanwhile prepare the dough. Add red chilli powder, asafoetida, salt and jeera. Add a tsp of oil (preferably hot oil) too. Make dough with water. It should be a stiff yet smooth and non sticky dough.
6. Press into coil shape or what ever comfortable shape you prefer. Press it on a plastic sheet. Use spatula to take it off on put it in the oil.
7. Deep fry in hot oil, cook  both sides  until crisp and golden brown. Never let oil fume at any point, regulate the heat now and then and ensure even cooking of the murukku.  Drain in paper towel. 
8. Let it cool down and enjoy your murukku with hot tea.

Samosa Pinwheels

Samosa Pinwheels

Ingredients:

Filling

•  2-1/2 cups of mashed potatoes
• 1/2 cup green peas boiled and drain
• 1 teaspoon cumin seeds (jeera)
• 1 tablespoon green chilies
• 2 teaspoons coriander powder (dhania)
• 1/2 teaspoon red chili pepper
• 1/2 teaspoon garam masala
• 1 teaspoon mango powder (amchur)
• 1-1/4 teaspoons salt(approx.)
• 2 tablespoons finely chopped coriander (hara dhania)

Crest

• 1 cup all purpose flour (plain flour or maida)
• 2 tablespoons fine sooji (semolina flour)
• 1/2 teaspoon salt
• 3 tablespoons oil
• Approximately 1/3 cup cold water

Also needed

• 3 tablespoons all purpose flour (maida or plain flour)
• 1/4  cup water
• Oil to fry

Method

Crest

1. Mix flour, salt and oil add water to make soft dough add water as needed. Don’t knead the dough; cover it with a damp cloth. Let the dough rest for at least 15 minutes.

Filling

1. Squeeze the water from green peas and mix all the ingredients for filling; potatoes, cumin seeds, coriander, green chili, mango powder, salt, and cilantro together. Divide the filling in 2 parts and set aside

Making 

1. Mix the all purpose flour and water to make thin batter. Set aside.
2. Knead the dough for a minute and divide into 2 equal parts and roll them into balls.
3. Roll the ball into about 11 inch diameter.
4. Spread one part of the filling evenly over rolled dough, slightly pressing.
5. Roll the sheet gently, but firmly until you have a nice firm log. Use a little water to seal the end of the sheet firmly, roll the log gently 6-7 times this helps keeping together.
6. With a sharp knife slice the both ends about 1 inch long then slice the log into ½ inch thick, this should make about 14 -16 pinwheels. Press each pinwheel lightly.
7. Heat the oil in a frying pan over medium high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, drop a small piece of dough. The piece of dough should come up but not change color.
8. Dip the pinwheel in the batter one at a time and slowly drop in the oil in frying pan. Fry the pinwheels in small batches.
9. Pinwheels will take about 3 to 4 minutes to cook. Turn them occasionally. Fry the pinwheels until both sides are golden-brown. Repeat this process. The crispy, delicious pinwheels are now ready to serve.

Suggestions

1. Samosa Pinwheels; can be freeze for 5-6 weeks, fry then half the way and after coming to room temperature layer them in a container between wax paper. Use them as needed though the Pinwheels and refry them or heat them in oven on 350degree F until they are golden brown.
2. You can also refrigerate them for 3-4 days.

Serving Suggestions

1. Serve Samosa Pinwheels With Hari Cilantro Chutney and or Tamarind Chutney.
2. Serve them as a chaat with drizzling whipped yogurt and tamarind chutney.
3. Also can be served with chola .

Enjoy!

Mexican Rice with Cheese Patties

        Mexican Rice with Cheese Patties

Ingredients

For the rice

2 1/4 cups Steamed Rice
1 onion, chopped
1 1/2 tsp chilli powder
1 cup boiled mixed vegetables
3 tbsp oil
salt to taste

Make a paste of (add in rice)
4 cloves garlic (lehsun)
12 mm. piece ginger (adrak)

For the cheese patties

2 potatoes, boiled and mashed
100 gms crumbled paneer
2 tbsp chopped coriander (dhania)
1 tbsp plain flour (maida)
2 green chillies, chopped
oil for cooking
salt to taste

For the tomato gravy

3 large tomatoes
1 onion
3 cloves of garlic (lehsun)
a pinch of carom seeds (ajwain) or 1/2 teaspoon dried oregano
1/2 tsp chilli powder
1/2 tsp sugar
1 tbsp oil
salt to taste

For the baking

3 tbsp grated processed cheese

Method

For the rice

Heat the oil and fry the onion for 2 minutes.
Add the paste and fry again for 1 minute.
Add the chilli powder and vegetables and fry for 2 minutes.
Add the rice and salt and mix thoroughly.

For the cheese patties

Mix the potatoes, paneer, coriander, plain flour, green chillies and salt and shape like patties.
Cook on a tawa with the help of a little oil.

For the tomato gravy

Heat the oil and fry the onion for 2 minutes.
Add the garlic and fry again for a few seconds.
Add the tomatoes, ajwain, chilli powder, sugar and salt and cook until soft.
Blend in a mixer. Do not strain. If the gravy is too thick, add a little water.

How to proceed

Spread the hot rice in a greased baking dish.
Put the cheese patties over the rice.
Cover with the tomato gravy and sprinkle grated cheese on top.
Bake at 200 degree C (400 degree F) for 10 to 15 minutes.
Serve hot.

Mysore Pak

Recipe Of Mysore Pak 

Ingredients

Besan/ Chickpea flour	1/2 cup
Ghee	1 cup
Oil	1/4 cup
Sugar	1 & 1/2 cup
Sugar for sprinkling	1 tblsp

Method

1. Sieve the flour to get rid of the lumps. Grease a tray n keep aside. Place sugar in a heavy bottomed pan and add about a glass of water.
2. Boil until 1 string consistency. That is, if you check between your fingers, a string will form. Keep the flame in medium when the syrup is about to ready. 
3. Add the flour slowly stirring continuously.  Mix until smooth. The flame should always be medium.
4. Mix and keep oil and ghee ready. Start adding ghee slowly and add continuously like 2-3 tblsp at a time. Keep stirring until the ghee mixes and then add the next batch of ghee and repeat until you finish the ghee.
5. At one stage, the the colour changes to pale and frothy here and there, so be alert at this time and lastly the whole mixture starts frothy . Also there will be a pleasant cooked besan smell along with ghee smell. Add 2 tsp of sugar granules and mix quickly.
6. Pour it to the greased tray and level it with a spatula. Sprinkle sugar if desired. Wait until warm and cut into desired shape. Let it cool down completely before transferring to the container.

Banana's Miracle

Banana's Miracle

• Reduce Depression
• Regulate the bowel system
• Reduce Blood pressure & risk of hear disease.
• Help our bones grow stronger
• Helps individuals to quit smoking.
• Help prevents anemia
• Provide us energy
• Reduce menstrual pains
• Power our Brain
• Help Prevent Ulcer

Cucumber Pachadi

Cucumber Pachadi

Ingredients:

• 2 tsp coconut oil or any other refined oil
• 1/2 tsp mustard seeds ( rai / sarson)
• 7 to 8 curry leaves (kadi patta)
• 1/2 cup chopped onions
• 1 cup chopped cucumber
• 2 tsp finely chopped green chilies
• 1/2 cup fresh curds (dahi) , beaten
• salt to taste

Method:

• Heat the oil in a kadhai and add the mustard seeds.
• When the seeds crackle, add the curry leaves and onions and saute on a medium fame till the onions turn light brown in colour  while stirring continuously.
• Add the cucumber, green chilies and salt, mix well and saute on a medium flame for 2 to 3 minutes. Remove from the flame and keep aside.
• When the mixture cools slightly, add the curds and mix well. Serve immediately.

CUCUMBER COOLER

CUCUMBER COOLER

Ingredients

1/2 small sized muskmelon, peeled, deseeded and chopped(KHARBUJA)
1 medium sized cucumber (unpeeled), cut into pieces
crushed ice to serve

Method

HOPPER / JUICER

Juice all the ingredients.

Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.

MIXER / BLENDER

Blend all the ingredients using little water (if required) till smooth.

Strain the juice using a strainer or a muslin cloth.

Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.

Nutrient per glass

Fat

Vitamin C

Calcium Carbohydrate

Protein

Vitamin A

RECIPE SOURCE : Healthy Juices.