Paneer Ke Kabab

A superb and easy festive snack or starter for vegetarians. Without any garlic and onion and with very few ingredients this snack can be made in very less time. This Kabab is shallow fried and served hot with green chutney.

Ingredients

250 grams Paneer / Cottage Cheese

3 tbsp Green Masala Paste ( Few coriander leaves, few mint leaves, 1 small piece of Ginger, 2 Green Chillies and 1/4 tsp Cumin seeds ground together in a mixer without adding any water )

2 tbsp All Purpose Flour ( Maida )

2 tbsp Semolina ( Suji )

Rock Salt to taste - (Sendha Namak)

2 tbsp Curd

Oil for shallow frying

Method

Take the cottage cheese, ground masala, maida, suji, salt and curd in a bowl. Mix all the ingredients  properly till it forms a soft dough. Make small balls and flatten it.

Take a pan, add oil. Let it heat. Shallow fry the Kababs till it is golden brown on both the sides. Serve it hot with green chutney.

Pişi / Hamur Kizartmas

It's a fried Turkish bread or dough and it's normally eaten for breakfast or snacks. The bread dough is stuffed with a stuffing and is then fried in oil. Normally the dough is stuffed with chopped parsley and feta cheese. I have substituted it with spinach and cottage cheese. There are no spices add to the stuffing, but if you wish you can add some chillies or pepper powder to make it spicy.

For the Stuffing

Ingredients

2 cups Spinach chopped

1 cup Cottage Cheese crumbled

3 Garlic Cloves minced

Salt to taste

1 tbsp Oil

Method

Heat the oil in a pan. Add the garlic and sauté it for a minute. Add the spinach and salt, stir well till the water dries up. Add the cottage cheese and stir again for another 2 minutes, remove it from the flame and keep it aside.

For the Pişi

Ingredients

2 cups of All Pourpose Flour

7 grams of Instant Yeast

1 tsp Sugar

Salt to taste

2 tbsp Curd

Stuffing

1 1/2 cup of Lukewarm Water

1 1/2 tbsp Oil for the Dough

Oil for frying

Method

Add the flour and salt into a mixing bowl and mix it. Make a well in the center of the flour and add the yeast, sugar and half cup of lukewarm water, mix well and keep it aside till it rises. Add the beaten curd and a tbsp of oil. Begin to mix the flour, keep adding little water at a time to form a soft dough. Apply oil on the dough. Cover it and keep it aside to rise. Knead the dough for 2 minutes. Divide the dough into medium lime size portions. Roll out each portion into a disc, place a tbsp of the stuffing on one half of the disc and fold the other half over the stuffing. Seal the edges. Heat the oil in a wok. Fry the Pişis until golden brown from all the sides on a low flame. Serve it hot with a cup of tea.

Eggless Beetroot Brownie...

This is my daughter's one of the favorite dish. Very often there is a request to make it.

 It's an ideal lunchbox recipe for children or a tea - time snack recipe.

 I have used Whole Wheat Flour, Almond Flour along with All Purpose Flour. I have added fresh Beetroot juice to the batter. That makes it a bit healthy.

Ingredients

3/4 cup Whole Wheat Flour

1/4 cup Almond Flour

1/4 cup All Purpose Flour

1/2 cup Chocolate Chips

2 tbsp Walnut chopped

1 tsp Baking powder

1/3 cup Caster Sugar

1/4 cup Brown Sugar

1 cup Beetroot Juice

1/4 cup Curd

1/4 cup Oil or Melted Butter

Method

Line an 8 inch square pan with parchment paper and keep it aside. Mix the whole wheat flour, almond flour, all pupose flour, baking powder and salt together. Melt the chocolate chips in a microwave and stir it till the chocolate chips melts properly. Take a mixing bowl, add the melted chocolate and oil. Whisk it. Add the brown and caster sugar. Whisk it till the sugar dissolves properly. Add the curd and whisk it once again. Add half of the flour and half of the beetroot juice. Whisk it well, now add the remaining flour and juice. Whisk it once again. Pour the batter into the pan, sprinkle chopped walnuts on top.

Bake it for 30 to 35 minutes in a preheated oven at 180 degrees celsius. When done,insert a tooth pick to check. It should come out clean. Cool it for 15 minutes, before removing the brownies from the pan. Cut into pieces and serve.

Honey and Apple Bundt Cake....

This is an eggless tea time cake. Honey and apples are the key ingredients. It's healthy and good for children. It can be served as evening snacks or packed in lunch boxes. This recipe is with love from my kitchen. Please do try it out and share your reviews with me. 

Ingredients

2 Apples peeled and grated

1/2 cup Honey

150 ml Milk

2 tbsp Vinegar

1 tsp Vanilla Essence 

3/4 cup Oil

2 cups Whole Wheat Flour

1/2 cup Brown Sugar

1/4 cup Caster Sugar

1 tsp Baking Powder

1 tsp Soda bicarbonate

1/2 tsp Cinnamon powder

1/4 tsp Nutmeg powder

1/4 tsp Salt

Method

Grease the Bundt pan with oil and keep it aside. Sieve cinnamon powder, nutmeg powder, baking powder, soda bicarbonate and flour together. Take another bowl and add honey, oil, vanilla essence, vinegar and milk together and whisk it. Add brown and castor sugar and whisk it again till the sugar dissolves.

Gradually add the dry ingredient little at a time and whisk the batter well. Add the apples and mix it. Pour the batter into the bundt pan, fill the batter only upto ¾ level of the pan. Tap the pan gently. Bake the cake at 180 degrees for 40 to 45 minutes. Insert a toothpick deep into the cake. If it comes out clean, the cake is done. Cool the cake for 15 minutes and gently remove it from the pan. Cool it further before frosting.

For Icing

Ingredients

1 cup Icing Sugar

1 tsp Vanilla Essence

1 tbsp Milk

Method

Sieve the icing sugar into a mixing bowl. Add vanilla essence and milk into the icing sugar. Whisk it till the icing is thick in consistency.

Pour the icing into a disposable piping bag. Cut the tip of the piping bag and pour the icing over the cake. Allow icing to dry completely before slicing and serving.

P.S. If you don't have a bundt pan then you can use any other baking tin.  

Lasuni Palak Pav...

Baking bread at home is a more healthier option rather than buying it from the store. All of us are regularly kneading dough at home everyday to make rotis, chappaties or Paratha. But when it come to making bread with yeast we are a bit sceptical about it. Believe me, it's a very easy task. Only thing you have to keep in mind is that you have to give the dough time to rise. Proofing is very important. 

To make it more nutritious, you can add grated or chopped vegetables while kneading the dough. You can add spices as per your choice to make it more flavorful. Serve it as snacks or eat it during breakfast with chai - maska or enjoy it with any side dish like egg omelette, keema or vegetables. 

Ingredients 

500 grams All Purpose Flour 

1 small bowl of Spinach 

4 Garlic Cloves 

2  Pickled Tomatoes or 2 Sun dried Tomatoes 

1 tsp Pickled Red Chilli slices or Red Fresh Chillies 

11 grams Dry Active Yeast 

10 grams Sugar

5 grams + 1/4 tsp Salt

240 ml of Water

50 ml Oil

Method

Chop the garlic, spinach, Tomato and chillies. Take a pan, add 1 tbsp oil. Heat it. Add the garlic, sauté it for few seconds. Add the spinach, pickled tomatoes, chillies and salt. Stir and sauté till the water from the spinach has dried up. 

Take 1/4 cup lukewarm water, add sugar and yeast. Stir it and let it rise. Add the rest of the salt to the flour and mix it. Add the yeast water and the remaining water to the flour. Add the spinach mix and start to knead it. After 5 minutes, add 1 tbsp of oil and knead for another 5 minutes. Add another 1/2 tsp of oil to the dough. Cover the dough and keep it to rise double in size.

Apply oil on the palm, punch the dough and knead the dough on a flat surface for 2 minutes. Divide the dough into equal  portions depending upon the size you want. I weigh the dough as it will be of the same size. Take a rectangular baking tray. Grease it with oil. Roll the dough and place it on the baking tray. The dough should be touching each other. Apply oil on your fingers and gently flatten the dough from top. Cover the dough and let it rise double in size. Spray water on the dough. Bake at 190 degrees celsius for 20 minutes or till brown in colour. Remove it from the oven. Brush the pav with butter. Let it cool completely before eating it. 

Dhuska

Since it's raining continuously here for last 2 days, I was craving for something fried, but at the same time, lazy me wanted to be a couch potato. So here is a simple recipe to satisfy my soul....

It's a traditional dish of Jharkhand. It's made during festivals and can be had for breakfast and snacks. It's a fried savoury pancake. Easy to make with few ingredients. Rice and lentils are soaked in water and made into a smooth batter with garlic and ginger.  Cumin seeds, chopped chillies, green peas, coriander leaves, salt and turmeric powder are added to the batter and it is deep fried. It's serve with ghugni or aloo rassa. 

Ingredients

1 cup Rice 

1/2 cup Split Black Gram / Urid dal 

1/4 cup Split Bengal Gram / Chana dal

2 tbsp Green Peas - optional 

2 Green Chillies chopped 

1 tbsp Coriander Leaves Chopped 

2 to 3 Garlic cloves 

1 small piece of Ginger 

Salt to taste

1/2 tsp Turmeric powder 

1/4 tsp Cumin seeds

Oil to fry 

Method 

Wash and soak the rice and the lentils separately for 5 to 6 hours or overnight. Grind the rice and the lentils along with the garlic and ginger in a grinder into a smooth batter. The batter should be of thick dropping consistency. Add the salt, turmeric powder, cumin seeds, chopped chillies and coriander leaves. Mix the batter well, for the air to incorporate well, let is stand for 10 minutes. Heat oil in a pan, add a ladle of batter and fry it till golden brown on both the sides. Serve it hot with Aloo Rassa..

Incase if you don’t want to fry, add little oil on the skillet and pour the batter on the skillet. Spread it a little and cook it until done.

Aloo Rassa...

You can follow the recipe here 👇🏼

http://www.suskitchenbysumitra.com/2017/06/aloo-rassa_28.html?m=0

Baked Dosa Sandwich...

This a healthy breakfast or snack made out of a dosa batter with vegetables. Some thing different.. Where Mumbai meets Chennai.. Enjoy the Bombay sandwich with dosa batter, an innovation in my kitchen... 

Ingredients

1 kg Dosa Batter

1 medium bowl of Green Chutney

1 big Tomato sliced 

1 big boiled Potato sliced 

1 big boiled Beetroot sliced

1 big Cucumber sized

1 big size Onion sliced

1 tsp Sandwich masala or Chaat Masala 

1 tsp Pepper powder

1/2 cup Cheese grated or 3 slices of Cheese 

2 tbsp Butter

Method 

Take a rectangular baking tin. Apply butter. Pour 2 to 3 ladle of the dosa batter into the tin. Bake for 15 minutes at 200 degrees celcius in a preheated oven. Take the tin out. Brush some butter and chutney on the baked dosa. Arrange the potato and beetroot. Sprinkle with chaat masala and pepper powder. Pour 2 to 3 ladle more dosa batter on top of the vegetables. Bake for another 15 minutes or until the batter sets. Remove from the oven, brush with butter and chutney. Arrange the cucumber and tomato slices. Sprinkle with chaat masala and pepper powder. Pour 2 to 3 ladle of the dosa batter and bake it again for 15 minutes. Remove from the oven. Arrange the onion slices and spread the grated cheese or add the sliced cheese on the top and cover it with the dosa batter. Bake for 20 minutes. Insert a tooth pick to check. Remove the tin from the oven. Cool it to unmould it. Cut it into pieces and serve it with chutney and sauce.. 

Spicy and Salty Strawberry Cookies

 

 This cookies are spicy and salty in taste. Instead of water, I have used strawberry pulp. It is perfect to have them with your evening tea or just to munch on. 

Ingredients 

225 grams All Purpose Flour 

75 ml Strawberry pulp

1 Green chilli minced 

1 tbsp Pickled Red Jalapeno Chilli Chopped 

1 tbsp Mint leaves minced 

1 tsp Roasted Cumin seeds crushed 

1 tbsp Sugar powder 

Rock Salt as per taste 

110 grams Butter 

40 ml Oil

Method 

Beat the butter well. Add the flour and mix it, till it forms crumbs. Add the strawberry pulp and oil. Beat it well. Add the salt, sugar, cumin, mint leaves and green chilli. Beat it again. Add the red chillies and mix it. Take a big star nozzle and a piping bag. Fill the cookie mixture in the piping bag and pipe out small cookies on a baking tray. Bake at 170 degrees celcius for 15 to 20 minutes. Let it cool completely before eating. Store it in an air tight container.

Instant Crispy Dosa with Mix Lentils and Semolina... Served with Turnip and Coconut Chutney....

I wanted to make something instant as I was super hungry and did not feel like having bread for breakfast and as I am alone for lunch, did not feel like making a meal. So this dish was great for brunch and it is healthy too. 

So here is the recipe of how I made this Instant Dosa with mix lentils and semolina..... which is served with spicy Turnip and Coconut Chutney. 

For the Dosa

Ingredients

2 cups of Semolina or Idli Rawa

1/2 cup Sago flour 

1/4 cup Black split lentil

1/4 cup Green split lentil

2 tbsp split Bengal Gram 

1 tsp Eno 

Salt to taste 

Method 

Wash all the lentils together and soak it for 15 minutes. Take a grinder and grind the lentils and salt together  into a smooth paste. Add the sago flour, semolina and some water. Make it into a medium thick batter. Remove it into a mixing bowl. Add Eno and mix it. The batter is ready for making dosas. Take a dosa skillet. Let it heat on low flame. Add 2 ladles of the batter. Spread it and drizzle some ghee. Let it cook on low flame until crispy and brown. Serve it hot with the turnip and coconut chutney.

Turnip and Coconut Chutney 

Ingredients 

1 medium size Turnip cut into pieces 

1 small piece Ginger 

2 Green Chillies cut into pieces 

1 small piece raw Mango or preserved Mango piece 

1/4 cup Fresh or Desiccated Coconut 

Salt to taste 

Few Curry leaves 

1/4 tsp Mustard seeds 

1 tsp Oil

Method 

In a grinder, grind all the above ingredients except curry leaves, mustard seeds and oil into a thick paste. Take a small pan. Add oil, let it heat. Add the mustard seeds and curry leaves. Let the mustard seeds crackle. Add the seasoning into the chutney.

Donuts with a twist filled with Rose Pistacho Cream...

Some Donuts for the evening... I hope you all enjoy the twist.. 

These donuts  are made with whole wheat flour, oat flour, brown flatten rice flour and pomegranate juice. The filling is made with hung curd, Amul cream, rose syrup and crushed pistachios. This is a good snack for children. This is an experiment in my kitchen.

For the Rose Pistacho Cream..

Ingredients 

1/2 cup Amul Fresh Cream

1/2 cup Hung Curd 

3 tbsp Pistachio coarsely ground

2 tbsp Rose Syrup 

Method 

In a mixing bowl, beat the cream. As it thickens up, add the hung curd and beat it well. Add the ground pistachio, fold the cream with a spoon. Add the rose syrup and gently just mix it once. 

For the Dough 

250 grams Whole Wheat Flour 

75 grams All Purpose Flour 

125 grams Brown Flatten Rice flour

50 grams Oat Flour

20 grams Milk Powder 

14 grams  Dry Yeast 

50 grams + 1 tbsp Sugar  powder 

40 grams Butter 

260 ml Pomegranate Juice 

30 ml Water

Oil for frying 

Method 

Sieve whole wheat flour, all purpose flour, oat flour and flatten rice flour together. All all the flour, 50 grams  powder Sugar and milk powder together. Take the pomegranate juice and make it lukewarm. Add 1 tbsp powder sugar and yeast. Let it rise. Add the yeast water into the flour. Start to make a dough. Add the butter and water and knead it for 10 minutes. Cover it and let the dough rise. Knead the dough again and keep it on a flat surface. Roll the dough into a thick sheet with a rolling pin. Take a donut cutter or a round cutter and cut out the donuts. Cover and keep till it rises. Heat oil. Fry the donuts till golden brown. 

Once it has come to room temperature, cut the donut into half horizontally and add the cream in the centre with the help of a piping bag and a big nozzle. Sprinkle powder sugar from top.

Spicy Lasuni Papad Ka Paratha...

 Papad ka Paratha is an unique dish sold in Gali Paranthe Wali or Paranthe Wali Gali, a narrow street in Chandi Chowk of Purani Delhi; where different types of Parathas are sold. This paratha is made with Urid dal papad. The papad is fried and crushed and stuffed into a dough and then it rolled out into a disc and deep fried. 

I have made this paratha with a twist... 

I had some green garlic leaves growing in a pot. I ground the garlic leaves and used it in the stuffing along with the roasted crushed chilli papad and some more fresh garlic.  This gives a garlicy flavour to the dish. 

For the Suffing 

Ingredients 

4 roasted Chilli Papad 

4 Garlic cloves coarsely ground 

3 tbsp Green Garlic leaves paste 

1/2 tsp Chaat Masala 

1/2 tsp Dried Mango powder 

1/2 tsp Garam Masala powder 

1/2 tsp Chilli powder 

1/8 tsp Asafoetida powder 

1/4 tsp Turmeric powder 

Method 

Take a mixing bowl , crush the roasted papad. Add rest of the above ingredients and mix it well. 

To make the Paratha 

Ingredients 

Semi hard Dough made with 3 cups of Whole Wheat Flour 

Stuffing 

Ghee to shallow fry the Paratha

Method 

Take a big lemon size portion of the dough. Roll it into a ball. With the help of your fingers and thumb; make a deep hole in the centre. Add 2 tsp of the stuffing in the centre. Close the edges of the dough. Press the dough. Apply little ghee on the dough and roll it out in to a round disc. Heat a skillet. Place the disc on the skillet. Cook the paratha by pressing it. Pour 1 tbsp of ghee and cook it for a minute. Turn the paratha. Add another tbsp of ghee and cook it till golden bubbles appear on both the sides. Remove and serve it hot. 

Mexican Crispy Tortilla Bowl.....

This recipe is excellent for any dinner party and can be served as a starter. The tortilla bowl is made out of whole wheat flour. The bowl is served with vegetables and kidney beans salsa. It is topped with cheese sauce and garnished with grated cheese. 

For making the Whole wheat Tortilla Bowl

Ingredients 

1 1/2 cup Whole Wheat flour 

3 tbsp Oil

Salt to taste 

Method 

Add oil and salt to the flour. Mix it well. Add water to make a semi hard dough. Cover and let it rest for 15 minutes. Take a big mixing bowl. Grease the outer side of the bowl with oil and keep it upside down. Apply oil to the dough and roll out a big circle. Gently pick up the rolled dough and place it on the bowl properly. Cut the extra dough off. Place the bowl on the lower rack of the oven. Bake it at 180 degrees celcius for 15 minutes in a preheated oven. Remove the bowl from the oven. Switch on the gas. On medium flame, hold the bowl at one end with a napkin and cook the outer covering of the tortilla from all the sides. This will give a roasted effect. Reduce the temperature to 150 degrees celcius and bake it till it becomes crispy and brown for  approximately 15 minutes . Remove it from the oven.  

P.S. You can use the remaining dough to make another small bowl. 

 

For the easy quick Cheese Sauce

Ingredients 

1 or 2 Cheddar Cheese cube grated 

1 1/4 cup  Milk 

1 tbsp All Purpose Flour 

2 tbsp Butter 

Salt to taste 

1/4 tsp Pepper powder 

Method

Take a pan, add the butter. Let the butter melt. Add flour, stir and cook the flour until light pink in colour. Add milk and keep stirring it continuously. Add salt and pepper powder

 Stir it and cook the sauce till it thickens a bit. Keep it aside. 

For the Vegetable Salsa

Ingredients 

1 cup boiled Kidney beans 

1/4 cup of each Vegetable chopped mentioned below......

Red, Yellow and Green Capsicum 

Cucumber 

Red Cabbage 

Onion

Spring Onions 

Tomato 

2 Green chillies chopped 

Salt to taste 

1/4 tsp Pepper powder 

1 tbsp Chilli Mango sauce (Optional )

1 tsp Lime juice 

1 tbsp Olive oil 

Method 

Take a mixing bowl. Add all the above ingredients and mix it well. 

To Assemble 

Ingredients 

Tortilla Bowl 

Vegetable Salsa 

Cheese  sauce 

Few Drizzle of Chilli Mango sauce ( Optional ) 

2 tbsp grated Cheddar cheese for garnishing 

Method 

Take the tortilla bowl. Add the vegetable salsa in the bowl. Drizzle few drops of the chill mango sauce. Pour the warm cheese sauce on top and garnish it with grated cheese. Serve it.

Desi Veggie Pizza Spoons.....

This is a delicious desi.. vedeshi.. bite size snack.. It can be served as starter too. The filling can be made with any vegetable like capsicum, onion, potato, mushroom, baby corn etc. Infact any type of filling can be added  like you can make cheesy pavbhaji spoon or keema spoon or dabeli spoon.. The choice is yours. I am sure children will love it.. Try it and you will love it too... 

For the Pizza Dough 

Ingredients 

500 grams Whole Wheat Flour

Salt to taste

1sachet Instant Yeast

1 tbsp Sugar

1 cup Lukewarm Water

2 tbsp Olive oil

Method

Take a mixing bowl. Mix flour, sugar and yeast. Add the salt. Mix it. Add water little at a time and knead the dough. Stop adding water as the soft dough is formed. Keep kneading the dough for 5 minutes. Add 1 tbsp oil and continue to knead for 5 minutes more. Stretch the dough and see. If the dough is stretchable then it is done. Take a bowl, add the dough and apply oil on it. Cover and let it rise. Meanwhile while make the filling. 

For Making the Desi Veggi Pizza Filling 

Ingredients 

1 Onion chopped 

3 Tomatoes chopped 

1 Capsicum chopped 

2 tbsp  Garlic cloves minced 

4 Mushrooms chopped 

1/4 cup Fresh Corns

( More vegetables like baby corn, red and yellow capsicum can be added )

1 tsp Sugar 

Salt to taste 

1/2 tsp Chilli powder 

1 tsp Kitchen King Masala powder or Curry Powder 

1/2 tsp Dried Basil Leaves

3 tbsp Olive oil or any vegetable oil 

Method 

Take a pan, add oil. Let it heat. Add the garlic and onion. Sauté it till it is light brown in colour. Add the chopped capsicum and corn. Stir and cook for 2 minutes. Add the tomatoes, sugar, salt, chilli powder, basil leaves, curry powder or kitchen king masala powder. Stir and cook for 2 minutes. Add the mushroom. Stir and cook further for 1 minute. Add 1/4 cup water. Stir, cover and cook for 5 minutes. The filling should not be liquid. It should be semi dry. Keep it to cool. 

For making the Pizza Spoon 

Ingredients 

Pizza Dough

Filling

1 cup Pizza Cheese grated or Mozzarella cheese and Cheddar cheese mix 

1 tbsp Olive oil 

Dried Oregano or Dry Italian Herbs to sprinkle 

Method 

Take the dough. Punch it and knead it for a minute. Make big lemon size balls. Grease the soup spoons. Take one dough ball. Roll it out in to long oval shape. Spread the dough out on the steel soup spoons. Press it well to aquire the desire shape of the spoon. Cut the excess dough out. Repeat it with the other remaining spoons. With the help of a fork, prick the dough. Let it rest for 10 minutes. Take some foil paper and make lime size balls out of it, place the foil balls below the handle of the spoon , this will give support to the spoons. Add a tbsp of the filling into each spoons. Sprinkle with cheese.  Bake it at 180 degrees celcius for 20 minutes or till the bread turns light brown in colour in a preheated oven. Remove it from the oven. Let it cool. Remove the edible spoons very gently and separate it from the steel spoons. Sprinkle dry oregano or Italian herbs and serve it hot.