Muttor And Sweet Bell Pepper Spread

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Last week when i decided to make paratha, I didn't have green chili in the fridge so I decided to use the sweet bell pepper instead. When I minced it in the mixer, the idea suddenly came to me to use mutter as well and make this tasty mixture. When the parathas were done and we tasted it right away it was tasty and crispy. But when we actually sat down for lunch, that's when the parathas had cooled down a bit and they had started to get soggy and somewhere too difficult to eat without creating mess. So in the evening I used the remaining mixture on the bread along with some tomatoes and cucumber and it made perfect sandwich. The taste of spread comes out better too. So I think this one definitely works better as spread on bread, burgers or as side chutneys than paratha stuffing.


Ingredients
2 Cup Muttor
1 Sweet Bell Pepper
1 Lemon
4 Garlic Cloves
Handful of the Corriander Leaves
1 Spoon Red Chili Powder
1/4 Spoon Corriander Powder
Salt to taste

Method

• Squize lemon juice in the mixie.
• Add in chopped sweet bell pepper, garlic, salt and coriander leaves and make a smooth paste.
• Add in muttor, red chilli powder, coriander powder and make fine paste in the mixer.

Notes
I used frozen peas without thawing them but fresh peas could be used too.
We had this one as one of the chutneys for burger breads when we barbequed and everyone loved it.

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Fish Kabab

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Last Sunday when looking for making something to go along with evening tea/coffee time, I made these. They came out really good and we ate them even next day.


Ingredients
2 Fish Fillets (180g boneless)
1 Onion
4-5 Garlic Cloves
1 Spoon Ginger
1/4 Spoon Red Chili Powder
1 Green Chili
1/4 Spoon Black Pepper Powder
1/4 Spoon Cinnamon Powder
1/4 Spoon Cloves Powder
1/2 Spoon Coriander Powder
1/4 Spoon Garam Masala
1/4 Cup Cilantro
4-5 Small Sweet Bell Peppers
1/2 Lemon
Salt
Oil

Method

• Smash the fish fillets and add in black pepper powder, red chili powder, cinnamon powder, cloves power, coriander powder, garam masala and salt.
• Add in finely chopped onion, green chilies, bell peppers and cilantro.
• Squeeze lemon juice in the mixture.
• Mix well and prepare kabab rolls.
• Heat tawa and add in oil, and shallow fry the kababs over medium heat from all sides till they are brown.

Notes
I thawed the frozen fish in microwave with auto defrost for the fish this time and it works wonders. I didn't have to wait long time for fish to thaw and could easily make this as a tea time snack when we both were so hungry.
You could serve these as snacks, starters, side dish or even stuffing it in the pav.

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Harabhara Kabab

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I made these kebabs on Saturday and I felt they were so much better than earlier version. Everyone was asking for recipe so here it is. (Note I had this in my drafts for 2 months and finally getting around to put it on the blog :))


Ingredients
6 Cup Muttor
2 Big Potatoes
1.5 Cup Paneer
3 Handful Spinach Leaves
2 Handful Coriander Leaves
1 Handful Pudina Leaves
3 Green Chillies
4 Garlic Cloves
2 Spoon Chaat Masala
1 Spoon Aamchur Powder
1/4 Cup Breadcrumbs
1 Cup Cashews
Salt to taste
Oil

Method

• Pressure cook potatoes and let them cool off. Peel off cover and mash them into big bowl.
• Microwave 4 cups of muttor for 3 minutes.
• Add the muttor and spinach leaves to mixie and grind to fine paste.
• Add in coriander leaves, green chillies, garlic cloves and salt. Grind again to fine paste. Pour the paste into the bowl with potatoes
• Add grated paneer, chaat masala, aamchur powder and breadcrumbs and mix well.
• Microwave remaining 2 cup muttor for 2 minutes and add it to the bowl and mix well.
• Make small balls, flatten them, press in a cashew and shallow fry the kebabs on medium heated tawa till dark brown on both sides

Notes
The mixture was little sticky when I used it immediately. But I had remaining paste stored in fridge and when I used it directly out of fridge it was easier to fry them without disturbing its shapes.
Also note that unlike other recipes where it yields product for around 4 people, I made this for party of around 12 people as starter.
I used fresh paneer. Boiled 1 liter of 2% reduced fat milk and adding one lemon's juice in it. Drained the mixture after milk curdled on a cloth and used it by crushing it into fine powder by hand.

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Fish Tawa Fry

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Since the time we started bringing Tilapia fillets, I have always grilled them. I am fish lover and its been a while since i had fish curry. Since i am trying to not eat too much coconut, I didnt want to make our traditional fish curry so I came up with this one. Turned out awesome. Reminded me of my favourite fish curry from Nandini restaurant in Bangalore that i use to have frequently around 10 years back.


Ingredients
500gm Fish
1 Big Onion
2 Tomatoes
1 Spoon Tamarind
1/2 Spoon Black Pepper
1 Spoon Red Chilli Powder
1/2 Spoon Jeera Powder
1/4 Spoon Coriander Powder
1/4 Spoon Garam Masala
1/4 Spoon Turmeric Powder
4-5 Garlic cloves
1 Spoon Ginger
Coriander Leaves

Method

• Marinate the fish with 1/4 Spoon Red Chili Powder, Coriander Powder and Salt.
• In mixie, add tamarind, onion and black pepper leaving 6-7 aside. Grind to fine paste. Keep aside.
• Heat oil in tawa and add in fish pieces. Let them cook for a minute.
• Flip the fishes and cook for another minute. Take out of the tawa and keep aside.
• In same oil add in onion paste and saute it till the raw smell from it goes away and you can only smell pepper in it.
• In mean time grind tomatoes, garlic, ginger in mixer and make paste.
• Add tomato paste, jeera powder, garam masala, turmeric powder, remaining black pepper and salt to onion and cook for 5 minutes with constant stirring.
• Add in fish and lightly mix everything together. Cook for 2-3 minutes.
• Sprinkle finely chopped coriander leaves and serve.

Notes
I used cleaned boneless Tilapia fillets each cut into four pieces but you can use any fish in any form but boneless has its own fun :)

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Methi Corn Aappe

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

This recipe is inspired by the Corn Aappe Recipe I had posted long time back.. I thought little taste change in same recipe would bring variation and thats how this one came to life :)


Ingredients
4 Cup Sweet Corn
2 Cup Rawa
4 Green Chillies
1 Cup Methi Leaves
1 Cup Coriander Leaves
1/2 Spoon Garlic Paste
1/4 Spoon Ino
Salt to taste

Method

• In a mixie, crush together green chilies and corn till smooth paste.
• Add in salt, rawa, garlic paste and mix.
• Add in finely chopped methi leaves and coriander leaves and mix.
• Add in ino and if required little water and make batter by mixing well.
• Heat the aappe pan and sprinkle drop of oil in the pan and pour in spoon of batter in each appe cup.
• Cook the appe till they become brown, flip and let it cook till the other side browns too, serve hot

Notes
If using frozen sweet corn microwave them for couple of minutes so that making paste is easier.

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Harbara Daal Vada and Dosa

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Today I wanted to try something new for breakfast, and an recipe I had read somewhere few weeks back came to my mind. So these vadas I made for breakfast using the fresh mint from my patio garden. In the evening with remaining batter I made Dosas and they turned out equally good so here is recipe for both.

Harbara Daal Vada

Harbara Daal Dosa

Ingredients
2.5 Cup Harbara Daal
4 Spoon Green Chillies
4 Spoon Coriander Leaves
4 Spoon Pudina
4 Garlic Cloves
Salt
Oil

Method

• Soak harbara daal overnight.
• In the morning, in the mixer grind the daal, green chillies, garlic cloves, coriander leaves, pudina and salt together into fine paste.
• For Vada: Fry them by dropping spoonful of batter into the hot oil, brown on both sides over medium heat
• For Dosa: Mix in water to thin it out, drop it on greased pan and spread it. Cook till both of sides till brown.

Notes
If you are going to make vadas, its better to make them immediately after making the batter otherwise they might get oily. That was another reason I made dosas in the evening when i had batter left from the morning.

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Paneer Burger

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

It was one of those days when I wanted to make something different with Paneer. I had decided to make Pizza but then we decided to go out. So I gave up on idea of paneer and instead decided to make burger.


Ingredients
8 Burger Buns
8 Cheese slices
400g Paneer
1 Cup Maida
2 Potatoes
1 Spoon Ginger
3-4 Garlic Cloves
3-4 Green Chillies
1 Spoon Black Pepper
Handful of Coriander leaves
1 Onion
1 Tomato
1 Cup Lettuce
Salt to taste
Oil

Method

• Make cubes of Paneer and shallow fry them till golden in color. Keep aside.
• Cook the potatoes in cooker till completely done.
• In mixer make fine paste of garlic, ginger and green chillies.
• Mix the ginger-garlic-chilli paste, smashed potatoes, black pepper, finely chopped coriander and salt to taste.
• Add in Paneer cubes and make the patties out of these mixture.
• Mix maida with water to form thin paste. Dip the Patti in the mixture and fry it in oil over medium heat till brown on both sides.
• On each burger bun, put onion, tomato and cheese slice. Stack up Patti and lettuce and close the bun and serve with ketchup.

Notes
I didn't use mayo or anything in the burger itself, instead served it on side to dip it in. The main goal of this was Indian-spicy taste and yet burgerish feel.

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Coriander Chicken

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Friday I when Ajoy asked me to make Chicken Rolls, I made this one for stuffing. I didn't want to make the red gravy so threw in some coriander and spices to go along with it. When he tasted the chicken, he was like this is out of world :) On the other hand, this was such a minor twist to how I cook chicken normally that I didn't even think about clicking photo and putting it as a blog post. My thought was because I made chicken after such a long time, probably he got too excited. But then, when we decided to invite friends for dinner last sunday, he was like you have to make that chicken again. After making it once again, and he giving same reaction after tasting it, I decided to click photos and may be post it. Now that even friends have same thoughts about the dish, I had to post the recipe :)


Ingredients
1/2 Kg Boneless Chicken
1 Spoon Jeera Powder
1 Spoon Coriander Powder
1/2 Spoon Garam Masala
1 Spoon Red Chilli Powder
1 Spoon Black Pepper Powder
3-4 Garlic Cloves
1 Spoon Ginger Paste
1 Big Tomato
2 Cup Coriander Leaves
Salt to taste
Oil

Method

• Marinate the chicken with salt, jeera powder, coriander powder, garam masala, black pepper powder and keep aside for half an hour.
• Heat oil in a pan and add in marinated chicken. Cook on medium high till chicken browns a bit.
• Meanwhile, in mixer mince tomato, garlic and ginger paste together.
• Add in coriander leaves and grind it to fine paste.
• Add it to the chicken, add some salt and cook till it reduces to dry gravy.

Notes
You can use this to make chicken rolls with onion or just it as a side dish with rice or roti. It just goes with anything.

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Cabbage Broccoli Kabab

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

You may notice that the last recipe I posted used Cabbage too.. Its because, this is left over from the last week's Cabbage :) I had lot of left over Broccoli too.. So last evening I decided to make a mix vegetable out of it but it was only when I actually started making it I thought this would make great Kababs. They are really tasty and very easy and quick to make. I made them in half an hour.


Ingredients
2 Cups Cabbage
3 Cups Broccoli
1 Tomato
1 Spoon Oregano
1 Spoon Jeera
1 Spoon Mustard
1 Spoon Chaat Masala
1/2 Spoon Red Chilli Powder
1/2 Lemon
1 Spoon Coriander Leaves
1 Spoon Pudina Leaves
2 Spoon Maida
1 Spoon Rice Powder
A Pinch of Asafoetida
1/4 Cup Cashews
Salt to taste
Oil

Method

• Heat half spoon of oil and add in tomato puree.
• Add in oregano and red chilli powder and cook till completely done. Keep aside.
• In a pan, heat another spoon of oil and let mustard, jeera splutter. Add in Asafoetida.
• Add in Broccoli chopped into small pieces and cook with constant stirring till broccoli is almost done
• Add in finely chopped cabbage, pudina leaves, coriander leaves and cook till cabbage turns light brown.
• Add in earlier cooked tomato paste, lemon juice and salt to taste and cook for another minute. Take off heat and let it cool down.
• Add in maida, rice powder and chaat masala. Mix well. Make balls with these mixture and press them between palms with a cashew.
• Heat pan and add 2 spoons of oil and cook on both sides till they are brown.

Notes
I even had tomato paste ready for I had made it for Rice Bowl last week. I had made double quantity and had used half of it. Its a great item to store in fridge for quick flavoring

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Bread Dahi Wada

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

As you know with New Years and my jetlag my unofficial resolution of the year is to eat anything but simple bread butter or cornflakes in breakfast :) So when Ajoy got bread with groceries I came up with this :)


Ingredients
8 Bread Slices
2.5 Cup Curd
2 Green Chillies
4 Garlic Cloves
3 Spoon Sugar
1/4 Spoon Black Pepper
A Pinch of Red Chilli Powder
A Pinch of Chaat Masala
Handful of Coriander Leaves
Salt to taste
Oil

Method

• Soak Bread slices in water and immediately press them in your palms to remove the water.
• In a plate add this bread, finely chopped green chillies, garlic, ground pepper an salt to taste. Knead really well and make the lemon sized balls.
• Fry these balls in hot oil till brown.
• In a bowl mix curd, sugar, red chilli powder, chaat masala and salt to taste
• In plates serve the fried bread mixture balls, covered with curd and garnish with finely chopped coriander leaves

Notes
If you are not going to eat all the wadas at a time, then keep the bread dough and fry it later, otherwise fried and stored wadas get little rubbery.

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Mung Daal with peel Aappe

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Mom had made these yummy aappe few times and we all liked it a lot. So this time i told her to show me the recipe. The aappe are easy to make and really healthy and tasty.


Ingredients
1.5 Cup Mung Daal with peel
2-3 Green Chillies
2 Garlic Cloves
1/4 Spoon Ginger piece
1/4 Onion
Two pinch Garam Masala
Handful Coriander Leaves
Salt to taste
Oil

Method

• Soak mung daal in water overnight.


• In the morning take out all the water from the daal and add it in the mixer.


• Add in green chillies, garlic and ginger. Grind to fine paste


• Add in finely chopped coriander leaves and onion


• Add in salt and garam masala and mix well.


• Heat Aappe Pan and grease it well. Add in spoonful of mixture in each, sprinkle drop of oil on each aappe and cook covered for 2 minutes on medium flame till the sides separate from the pan.


• Flip the aappes and cook without cover for another 2-3 minutes till the other side is done too. Serve while warm.

Notes
The daal can be soaked for couple of hours as well, so if making it for evening snack you need not have to soak it in the morning itself and these can be made on few hours notice.

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Pachadi

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Now that mom is here, she made this awesome pachadi two days back. I loved it so much that I asked her to show me how to make it the very next day when we were actually going to eat Paani Puri for the dinner :) Nevertheless we had this pachadi after eating paani puri with excuse that something healthy after something chatpata :)


Ingredients
2 Cup Cabbage
1 Cup Carrot
1 Tomato
3/4 Cup Onion
1 Spoon Groundnut Powder
1 Spoon Sugar
1 Green Chilli
Handful of Coriander Leaves
1 Lemon
1/4 Spoon Mustard Seeds
A pinch of Asafoetida
Oil
Salt to taste

Method

• Finely chop cabbage and add it to the bowl


• Add finely chopped tomato


• Add finely chopped onion


• Add in finely chopped coriander leaves and green chilli


• Add in grated carrots


• Add in groundnut powder, sugar and salt to taste


• Squeez lemon juice in it and mix well.


• Heat a spoon of oil in the small pan and add in mustard seeds and Asafoetida and let the mustard splutter.


• Add it to the mixture and mix well.

Notes
If you are going to serve it to guests, you could finely chop all the veggies and then at the last moment just before serving, mix in sugar, salt and add in heated oil-mustard. It would be much more fresh and would taste better than the complete procedure done in advance.

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Eggplant Bhaji

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Pakoda - Bhaji is quite famous in Maharashtra. All weddings must have these, when guests are invited, you have to have this item. Its been quite long time since we had bhaji so i decided to make them on Monday but decided to give it a twist. Given that eggplant is so easily available here i thought why not use it. The experiment was quite successful so here is the recipe.


Ingredients
2 Cup diced Eggplant
1 Onion
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
1/2 Spoon Coriander Powder
1/4 Spoon Jeera Powder
1/2 Cup Besan
Handful Coriander Leaves
Salt to taste
Oil

Method

• Mix in diced eggplant, diced onion, chilli powder, besan, turmeric powder, jeera powder, coriander powder, finely chopped coriander leaves and salt to taste. Add in some water to make the paste.
• Heat oil. Add couple of spoon of oil to the paste and mix well.
• Take a small lemon sized ball from the paste and flatten it a bit
• Fry on medium heat till done on both sides. Serve immediately

Notes
Normally i would wait around 5 minutes after mixing all ingredients but before adding water. The salt with all the veggies secrets water so if you wait your paste doesn't end up loosing consistency later on while you are in the middle of frying.

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Corn Coriander Paratha

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

To all the blogger readers Happy New year. After rejuvenating holidays this is my first post of the new year. Well I had made these parathas the day Ajoy came from India but its today I finally get to post the recipe. The parathas are very simple easy, using whatever I had in fridge but the end product was very tasty.


Ingredients
2 Cup Corn
2 Cup Wheat Flour
Handful of Coriander Leaves
5 Garlic Cloves
2 Green Chillies
1/2 Lemon
Chaat Masala
Salt to taste
Ghee
Oil

Method

• Add in a spoon of oil in the wheat flour. Add water and knead the soft dough. Keep it aside.
• Microwave the corn for two minutes.
• In a mixie add in garlic, coriander, green chillies, corn, lemon juice and salt and make a smooth paste.
• Make lemon sized dough balls and roll two rotis.
• On one roti, spread the corn-coriander paste, roll over the second roti and close the sides.
• On hot tawa, cook it over medium flame with ghee and oil.
• Sprinkle a pinch of chaat masala on top and serve with pickle and cold curd

Notes
I microwaved the corns instead of boiling them as its quick and easy but if you don't have microwave you can always boil them with water and then let the water drain out.

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Guacamole

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

The first time i ate guacamole at Chipotle, i fell in love with it.. Then i searched for recipes and came up with this perfect one. Tasted awesome and finished in few minutes :)


Ingredients
3 Avocados
2 Spoon finely chopped Onion
1 Spoon finely chopped Tomato
1/4 Spoon finely chopped Green Chili
1 Garlic Clove
Handful of Coriander Leaves
1 big Lemon
Salt to taste

Method

• Scoop out avocado and dice them in the bowl.
• Add in onion, tomato, green chili
• Add in finely chopped garlic clove and coriander leaves.
• Add in Lemon juice and salt to taste.
• Mix well, smashing it a bit and serve

Notes
I didn't smash the avocados completely so that i could get pieces of it while eating.
Consume quickly as otherwise avocados would turn brown as they are high in iron contents.

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Dabeli Style Aalu Paratha

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

The day I got dabeli masala from India, i had been meaning to try something like this.. I thought it might be nice change to normal aalu paratha or aalu sabji. Finally today when i had no other vegetable at home i decided to try this one.. Came out really well.


Ingredients
10 Spoon Wheat Flour
1 Potato
1/2 Spoon Kachhi Dabeli Masala
1/4 Spoon Red Chilli Powder
1/2 Spoon Tamarind
1 Spoon Peanut Powder
1/2 Spoon Raisins
Handful of Corriander Leaves
Salt to taste
Oil

Method

• Mix in wheat flour, salt and a spoon of oil.
• Mix water and knead dough for paratha. Keep aside
• Pressure cook the potato and let it cool down
• Soak tamarind in 2 spoon of water.
• Grate the potato and mix it with dabeli masala, red chilli powder, peanut powder, tamarind water and salt to taste
• Add in chopped corriander leaves and raisins.
• Make 5 balls out of wheat dough and 5 balls from the potato mixture.
• Make a cup shape from wheat ball and stuff in potato ball. Close the wheat cover completely.
• Roll the parathas and cook on tawa til well done on both sides.

Notes
Make sure to cook potatoes really well so that they are soft and can be mashed to the paste.

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Hariyali Mango Paneer

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Today we were to meet Kapil and Shrinkhla for dinner but by the time we reached home everybody was almost full. So we decided to eat something at home instead. Thats when my mind started working on what I should make. I had a mango (raw) from mayuri that i had got last week. I cut it and saw that it was too sour so thought of making salad from it and started making hariyali paneer side by side. But as time progressed on the spot i changed my mind and made hariyali mango paneer instead. Turned out very nice.


Ingredients
3 Cup Coriander Leaves
1/2 Cup Pudina Leaves
1 Raw Mango
1 Onion
2 Cup Paneer Pieces
1 Green Chili
1 Spoon Garlic Cloves
1/2 Spoon Garam Masala
1 Spoon Red Chili Powder
1 Spoon Coriander Powder
1/4 Spoon Turmeric Powder
1/2 Spoon Jeera Powder
Salt to taste
Oil

Method

• Add a cup of water to coriander leaves, pudina leaves and green chili and grind in mixie.
• In hot oil, fry paneer pieces to light brown edges and keep aside
• In same oil, add chopped onion pieces, garlic and fry till light brown
• Add in mango pieces and ground coriander-pudina-green chillies mixture and cook till the water evaporates and gravy thickens.
• Add in turmeric powder, garam masala, red chili powder, jeera powder and coriander powder and stir.
• Add in fried paneer pieces and salt to taste and cook for couple of more minutes.

Notes
The mango that I used wasn't too raw not too ripe. So it worked perfectly giving the light sourness. If using raw sour mango make sure to reduce the quantity of mango pieces accordingly.

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Prawns Burrito Bowl

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Chipotle is Ajoy's favorite joint and he does keep insisting on going to it once in a while. We like the chicken burrito bowl there. So after seeing them prepare the bowl for few times, I decided to try this out at home. Since I had prawns at home and didn't have boneless chicken, I made it with prawns. Turns out it was quite nice.


Ingredients
400g Cleaned Prawns
1.5 Cup Rice
5 Tomatoes
1 Lemon
3 Cup Sweetcorn
3 Spoon Curd
3 Spoon Red Chilli Powder
1/2 Spoon Oregano
1/2 Spoon Pepper Powder
1/4 Spoon Corriander Powder
1/4 Spoon Garam Masala
1/2 Cup Grated Cheese
1/4 Cup Ranch Dressing
1/2 Cup Corriander Leaves
4 Spoon Butter
Lettuce
Salt to taste
Olive Oil

Method

• Mix in curd, 1 spoon of red chilli powder, corriander powder, garam masala and salt.
• Add in prawns and mix well. Keep aside.
• In a pressure cooker cook the rice with 2.5 cups of water and keep aside.
• Heat 1/4 spoon of oil and add the corriander leaves to lightly cook them.
• Add the oil-corriander leaves mixture, lemon juice and salt to the rice and mix well. Keep aside
• In a pan, add a spoon of oil and heat it.
• Add in 3 mashed tomato, remaining 2 spoons of red chilli powder, pepper powder, oregano and salt. Mix well.
• Cook till mixture thickens. Keep aside to cool down
• In another pan heat butter and fry in the marinated prawns till they are done and dark brown in color.
• Now in three big bowls make the burritos by adding a layer of rice dividing equally in them.
• Add prawns, finely chopped remaining 2 tomatoes, grated cheese.
• Microwave sweet corn for 3 minutes and add it to the burrito bowl.
• Add the tomato-chilli sauce, ranch dressing and lettuce. Serve it immediately.

Notes
I microwaved the corn for quick cooking. You can alternately boil them in water and drain out the excess water.
The tomato-chilli sauce would turn quite spicy. I had used another spoon and it was little extra spicy hence while writing this recipe I have suggested 1 spoon less compared to what I used.
Used ranch dressing because I didn't want to buy or make sour cream just for this.
Since I had jumbo prawns I cut it into 2-3 pieces after frying them in butter.

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Paneerbhara Kabab

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Today when I opened fridge, found that I have around 2 liters of milk and it is getting expired tomorrow. Gave a lot of thought on what I should be using it before I loose it. Last few times I had been making sweets but this time I wanted to make something spicy and that is when I came up this.


Ingredients
2 Liter Milk
5 Spoon Vinegar
1 Cup Corriander Leaves
2 Spoon Pudina Leaves
5-6 Green Chillies
2 Bread Slices
1/2 Spoon Chaat Masala
Salt
Oil

Method

• Boil Milk in a thick pan
• Mix a cup of water with vinegar and add it to the milk to separate whey from it.
• Strain it and wash it with cold water.
• Hang it in a dry cloth for around half an hour to remove as much as water as possible
• Preheat oven to 350F/180C
• Bake bread slices for 5 minutes at 350F/180C, Flip the sides and bake for another 5 minutes
• In a mixie, grind the bread to breadcrums. Save aside
• Grind corriander leaves, pudina leaves and green chillies to fine paste without using water.
• In a plate mix the paneer that was hanging, the above green paste and salt
• Make small lemon sized balls and roll them in bread crums
• Heat oil and fry the balls in it over medium-high heat.
• Sprinkle chaat masala and serve with ketchup

Notes
If you want you can make it with grated paneer instead, but it tasted awesome with this fresh made paneer and the softness inside the crispy covering was delicious.
For the corriander-pudina-green chillies paste I didnt use any water. The water that was on leaves after washing them was good enough.

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Tri Colored Rice

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Well, I know its been long since I posted here but I was on a little break from cooking for few weeks. I was busy with work and tired to cook everyday. When I was in India, I use to get this rest when I use to go to pune almost everymonth. Both my mom and mother in law were sweet enough to feed me without doing anything at all :) God.. I miss those days.. Now I had to take this break and rely on MacD/Subway/TacoBell/Husband's cooking once in a while. But now I feel fresh and motivated for cooking again and foremost bored with all the above items.. So here is the new dish that I tried. The recipe is something that I just thought of giving shot and kept on adding ingredients as I felt like. But I am stunned at the outcome. So easy, nutritious and yet good looking dish.


Ingredients
9 Cup Almost cooked Rice
2 Tomatoes
Handful of Corriander Leaves
3 Handsful of Spinach
1 Green Chilli
1 Spoon Corriander Powder
1 Spoon Red Chilli Powder
1/4 Spoom Garam Masala
Roasted Cashews for garnishing
Ghee
Salt to taste

Method

• Add salt in the rice, divide into three parts and keep aside.
• In a mixie grind tomatoes to form the puree. Keep aside
• Grind spinach, corriander leaves and green chilli adding minimal water in it. Keep aside
• Boil the Spinach-corriander leaves puree and let it cook till almost dry and thick enough
• Add corriander powder and 1 part of the rice in it and let it cook and dry completely.
• Add couple of spoons of ghee and mix and cook for another minute. Keep aside.
• Boil tomato puree
• When the puree starts to thicken, add red chilli powder, garam masala and 1 part of the rice.
• When the rice is done and dry sprinkle couple of spoon of ghee and keep aside
• Arranage the rice parts in the rice dish and garnish with the cashews

Notes
When grinding spinach i added little water and only 1/3 of spinach at first. When it was pureed I added another part of spinach and pureed it. That saved me with using extra water and while cooking the spinach wasnt over cooked and didnt have to wait too long for it to thicken.
I boiled rice and when it was almost done, just removed the excess water and ran through cold tap water so that each grain separates out from each other.

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