Bread Cheese Rolls (Bread Paneer Rolls)

Bread Cheese Rolls are probably the easiest and quickest snack you can make with some bread slices and cheese/paneer filling. I make this often with different variations of cheese/paneer fillings to make a nice snack for tea time.

Ingredients:

• 1 cup cottage cheese (paneer)
• 1 small onion, chopped finely
• 1/4 tsp cumin (jeera) powder
• 1/4 tsp garam masala
• 1/2 tsp ginger garlic paste
• A small bunch of finely chopped coriander (dhania)
• 1 green chilly finely deseeded and chopped 
• 2 tsp  tomato  ketchup
• 4 slices of bread
• Butter to roast
• Salt to taste

Method:

• Place the crumbled cheese (paneer) in a bowl
• Add the red chili powder, garam-masala, salt, chopped coriander, chopped onion, and cumin powder mix them lightly
• Add the tomato sauce or ketchup and the ginger garlic paste.mix them in mixture .Set aside while you prepare the bread.
• Remove the crusts from your bread. 
• Roll out each slice as thin as you can.
• Place about 1 tsp  of filling on one end of the rolled out bread slice.
• Gently roll in from one end to another, making sure that the filling stays well within the first turn of the roll.
• Place the tightly rolled bread slices with filling in the refrigerator for 5 minutes.
• 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.

Baingan ka Bhartha (Grilled meshed spicy eggplant)

Baingan Ka Bartha 

Roasting of eggplant

Ingredients:

• 1 baigan/Eggplant/brinjal (large)
• 2 onion
• 3 tomato
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 2 green chilies
• ½ tsp red chili powder
• ½ tsp turmeric powder
• ½ tsp garam masala powder
• 3 tbsp Oil
• Coriander leaves for garnishing
• Salt to taste

Method:

• Wash and wipe the eggplant well. Coat the outer surface with oil and then it's ready for roasting.
• Roasting on the gas cook top is the most easily and best method you can do to achieve that charred and smoky effect.
• Take the greased eggplant and place it directly on the burner. Keep the flame on low. 
• Keep turning the eggplant and make sure all the sides are exposed to flame. This takes about 5 - 6 minutes; depending on how big is the eggplant.
• Once the eggplant is cook you will notice that the out side will start to look charred and you will get that smoky smell.
• When the eggplant is roasted well, allow it to cool.
• Take the completely cooled eggplant and peel off its skin, transfer to a plate and slice to check for worms and hard seeds then mash.
• Finely chop the onion and puree the tomatoes, heat oil in a heavy-bottomed pan and add the onions, fry onions till light golden brown, add ginger and garlic paste and stir, add turmeric, red chili powder and salt, tip in the tomato puree and the green chilies and cook over low heat stirring frequently till mixture leaves oil. Cook while stirring frequently over low heat.
• Add the mashed pulp to the onion-masala and cook over low heat for another 15 minutes, stirring occasionally, or till the mixture leaves sides of pan. Sprinkle the garam masala and mix.
• Garnish with coriander leaves. Serve piping hot with fluffy chapattis…….

Kache kele ke kofte ( Raw banana dumplings)

Kache kele ke kofte

Ingredients:

For Koftas

• 2 Kache Kele  (Raw Bananas)
• 2 medium Aloo (Potato) boiled and mashed
• 1 tsp Ginger grated
• ½ tsp Garam Masala powder
• 2 Green Chilies finely chopped
• 2 tbsp chopped fresh Dhania (Coriander/Cilantro leaves)
• 1 tsp Amchoor Powder
• Salt to taste
• 2 tbsp roasted singhara ka atta (Water chestnut flour)
• Cooking Oil for deep-frying

For Masala/Gravy:

• 1 big Onion chopped
• 3-4 cloves of Garlic

Skip onion and garlic if you are preparing for VRAT

• 1” cube of fresh Ginger chopped
• 1 medium sized Tomato chopped
• 1 Green Chili
• 1 tsp Red Chili powder
• 1 tbsp Coriander powder
• ½ tsp Turmeric powder
• 1 tsp  Garam Masala powder
• 1 Bay leaf
• 4-5 tbsp Cooking Oil
• 1 tbsp Lemon juice
• Salt to taste

Method:

Koftas:

• Cut each Raw Banana in to two pieces. Put these pieces in a bowl of salted water. Let them stand for 10-15 minutes.
• Take about 4-5 cups of water in a pan and boil it. Now add Raw Bananas pieces to the boiling water and let the water boil until pieces are tender but not mushy. Drain and keep the pieces aside to cool a little.
• Peel off and grate/mash Raw Bananas.
• In a big bowl take grated Raw Bananas, mashed potato and all other ingredients, other than oil, required to make koftas.
• Shape the Raw Bananas mix into round balls (koftas).
• Deep-fry koftas to golden brown over medium flame.

Gravy:

• Put the chopped onion, ginger, garlic, green chili and tomato into a blender or food processor along with ¼ cup water and blend until you have a smooth paste.
• Heat the oil in a heavy wide pan over a medium flame (use same oil in which koftas were fried). Add bay leaf and the contents of the blender to the oil. Add red chili powder, turmeric powder, coriander powder, salt and half of the garam masala powder.
• Fry, stirring constantly, for about 5-6 minutes, or until masala turns little darker, and the oil begins to separate from the masala.
• Add 4 cups of water to the masala and let the gravy boil for 2-3 minutes. Add koftas, lower heat, and simmer gently uncovered for about 4-5 minutes.
• Turn off the flame, add lemon juice and garam masala and allow the curry to rest for 15 minutes. Koftas absorb water and swell.
• Transfer curry to serving bowl. and serve hot garnished with fresh finely chopped corriander leaves!

Sabudana Kheer

Sabudana Kheer

Ingredients:

• 1 cup Sabudana/Sago/Tapioca Pearls
• 2½-3 cups Water
• 1 cup Whole Milk
• 1¼-1¾ cups Sugar
• A Pinch of Saffron, crushed
• 5-6 Green Cardamoms, peeled and seeds crushed to powder
• Few Cashews
• 1 tbsp Ghee/Clarified Butter

Method:

• Take sago pearls in a bowl and rinse them with water till all the scum is washed away. Drain all the water and add another 2 cups of water and let it soak for at least 30 mins.
• Drain all the water from soaked sago pearls. Add about 2½-3 cups of water and cook sago pearls in medium flame till they are cooked and become transparent, for about 15 minutes.
• Mix in milk and sugar and reduce the heat to medium-low. Cook, stirring in between, for another 5-7 minutes.
• While its cooking, heat ghee in a pan and add broken cashews to it. fry cashews to golden brown on medium flame, about 2-3 minutes and keep them aside till needed.
• Add crushed saffron strands and cardamom powder and let the Kheer come to a gentle boil, about 3-5 minutes.
• Switch off the flame and mix in fried cashews. Serve it hot, warm or chilled and enjoy!

Banana Chips

Banana Chips

Ingredients:

• 5 raw bananas
• ½ tsp turmeric powder
• Salt as per the taste
• Refined oil for deep frying

Method:

• Peel the bananas
• Put the peeled bananas in salted iced water.
• Slice bananas with a chip slicer into water, mix turmeric powder to it. Keep for 10 minutes, Transfer to a kitchen cloth to remove the moisture.
• Heat the oil in a wide pan. Bring it to boil.
• Fry banana slices for 1-2 minutes until crisp. Turn over the chips to cook both the sides. Once sure that they are crisp, use a strainer to take the chips out and place them on an absorbent paper to drain the excess oil off. Sprinkle salt over the fried bananas.

Paneer Rolls (Cheese Rolls)

Paneer Rolls (Cheese Rolls)

Ingredients:

For the wrapper

• 2 cups all purpose flour (maida)
• 1/2 cup rice floor
• 1 tbsp ghee/oil
• Salt to taste

For the filling

• 1 cup crumbled cheese (paneer)
• 1/4 cup approx of finely chopped onions
• 2-4 green chillies, chopped finely
• 3-4 cloves of garlic, finely minced
• 1/4 cup tomatoes, finely chopped
• 1 inch ginger, peeled and grated
• Fresh coriander, finely chopped
• Salt to taste (little since wrapper also has salt)

Method:

• Add all the ingredients for the wrapper except rice flour together in a bowl.
• Add enough water to make it into pliable dough. Knead well until smooth.
• Meanwhile for filling, heat oil in a pan and put all the ingredients of filling except the cheese and sauté until soft.
• Add the cheese and sauté for 1 minute.
• Add freshly chopped coriander.
• Take the small pieces from the dough and roll them into rectangle shape.
• Cut them into smaller rectangles, of course you need not necessarily accurate ;). The thickness should be medium - not too thin nor too thick.
• Take one piece. Add the stuffing in shorter end of the rectangle making sure to leave few inches near the edges. Roll it continuously until the end and bring the edges of the filling together. 
• Take the rice flour and with the water make a dip of medium consistency.
• Dip all the rolls one by one into the dip and deep fry in hot oil, until golden brown.
• Crispy rolls are ready to serve with your favorite chutney. 

Methi Muthia ( Fenugreek cutlets)

Methi Muthia (Fenugreek Cutlets)

Ingredients:

• ½ cup finely chopped Fenugreek leaves
• 2 Tbsp plain Yogurt (hung curd)
• 2 Tbsp Chickpea flour
• 2Tbsp Rice flour
• 1Tbsp Wheat flour
• 1Tbsp oil
• 5 Garlic cloves, crushed
• 1Tsp Ginger paste
• 1Tsp Carom seeds (Ajwain)
• 1Tsp Cumin seeds roasted and crushed (Jeera)
• 1Tsp Coriander seeds, crushed
• 2 finely chopped and deseeded Green Chillies
• Pinch of Turmeric powder
• Oil for deep frying
• Salt to taste

Method:

• Mix all the ingredients except oil for frying and make firm dough. If the mixture is dry, then add yogurt to moisten it.
• Take some dough and make an inch oval shaped ball (or you can give any shape as desired).
• Keep all the ovals in a fridge for 15-20 minutes.
• Heat the oil in a pan.
• Get the ovals from the fridge and deep fry the oval shaped balls over a medium high flame until golden brown.
• Drain off the excess oil and put the muthias on paper napkin.
• The hot, crispy and spicy methi muthia is ready to serve with chutney.

Aromatic lemony mint cauliflower (Pudine wali Gobi)

Pudine wali Gobi

Ingredients:

• 1 Cauliflower , cut into florets
• Lemon juice from 1 lemon
• Fistful Mint leaves , finely chopped
• 2 Tbs Ginger 
• Salt to taste
• 1 tsp Turmeric powder 
• ½ tsp Chili powder 
• Butter few cubes.

 Powder These:

• ½ tsp Fennel seeds(saunf)
• 1 tsp Coriander seeds(dhania)
• 1 tsp Cumin seeds(jeera) 
• 3 Cloves(laung)
• 1 stick Cinnamon(dal chini) 

 Method:

• Melt butter in a pan, add turmeric powder and all other spices. Sauté it for 2 minutes.
• Add ginger and cauliflower florets, salt and chili powder. Cover the lid, setting the flame on medium.
• Cook for 5-6 minutes, stirring in between.
• Add mint leaves and lemon juice, sauté for 2 minutes.
• The aromatic lemony mint cauliflower is ready to serve.

Achari Gobi

Achari Gobi 

Ingredients:

• 1 Cauliflower
• 1 Ginger- grated
• 1 Tsp crushed Garlic
• 1 Tsp turmeric powder
• 2 finely chopped green chilies
• 1 Tsp Nigella (Kalonji)
• 1Tsp Fennel seeds (Saunf)
• ½ Tsp Fenugreek seeds (Methe)
• ½ Tsp mustard seeds(sarson)
• 1Tsp Cumin Seeds (Jeera)
• Red pepper powder to taste
• Salt to taste
• 2 Tbs oil

Method:

• Wash and cut the cauliflower into florets of medium size.
• Coarsely grind the Nigella (Kalonji), Fennel seeds (Saunf), Fenugreek seeds (Methe), Cumin Seeds (Jeera), mustard seeds (sarson) and keep aside.
• Heat the oil in pan. Add ginger and garlic, sauté for 2 minutes. Add turmeric powder and again Saute for 2 minutes.
• Add the coarsely grinded spices in it and again sauté for 2 minutes.
• Add the florets of cauliflower, green chilies, red pepper, salt and sauté for 2 minutes and then cover the lid. Keep the flame medium and stir occasionally.
• The tasty and spicy achari gobi will be ready to serve within 7-8 minutes.
• You will love its unique tangy flavor.

Lazeez Gobi Keema

Gobi Keema

Ingredients:

• 1 Cauliflower (Gobi)
• 1 Ginger- grated
• 1 onion finely chopped
• 1 Tsp crushed Garlic
• ½ cup green Peas
• 2 Tbs Tomato puree
• ½ Tsp Garam masala
• 1 Tsp turmeric powder
• Red chilli powder to taste
• Salt to taste
• Fresh coriander leaves for garnishing

Method: 

• Wash and Grate the cauliflower.
• Heat oil in a heavy bottomed pan, put peas and saute on medium heat and Set aside in separate dish
• Heat some more oil in the pan,add ginger-garlic paste, chopped onion, turmeric powder & sauté for 1-2 minutes.
• Add tomato puree, red chilli powder & saute until the oil separates.
• When the gravy starts to simmer, add grated cauliflower & mix well to coat.
• Put the fried peas and Season with salt & Garam Masala. Cook on low heat for another 6-8 mins
• Serve hot garnished with fresh coriander leaves.

Ghobi 65

Gobi 65

Ingredients: 

• 1 Cauliflower (medium sized)
• 4 tbsp Cornflour 
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 2 tsp Ginger Garlic Paste
• Chilli Powder to taste 
• Salt to taste
• Red Food Colouring , optional
• Oil - to deep fry

Method: 

• Cut cauliflower into small florets and wash them in running water. Keep aside
• In a bowl, mix all ingredients, except oil and florets, into a fine paste. Put the florets in the paste and mix well so that florets get evenly coated with the paste.
• Keep it in a refrigerator for 1 hour.
• Heat the oil in a pan. Deep fry the florets until crispy. 
• To give it a look of traditional chicken 65, I wrapped small piece of aluminum foil at the tip of the florets. 
• Serve hot with onion and lemon slice.

Stuffed Ghobi (Stuffed cauliflower)

Stuffed Ghobi (Stuffed Cauliflower)

Ingredients:

• 1 cup diced onion
• 1 Tbs freshly grated ginger
• 1 Tbs chopped garlic
• 4 Tbs vegetable oil
• 3 chilies, finely chopped
• 1 Tbs ground coriander seeds
• 1 Tbs tomato sauce
• 1 head of cauliflower

Method:

• Cook the cauliflower in a pot of boiling and salted water for about 20 minutes or till slightly tender, let it cool and dry.
• Heat the oil in a large pan and add the onions. Once onions are soft, add the chilies and the garlic stir around and then add the ginger and coriander and mix well.
• Season it with salt and pepper. Turn off heat and allow mixture to cool completely.
• Gently stuff the mixture into the seams of the cauliflower florets. Spread the remaining stuffing over the top.
• Place cauliflower head into a shallow microwave safe dish. Pour about 1 Tbsp. of extra oil over the top. Ladle some of the tomato sauce around the stuffed cauliflower and spoon a bit on top.  Microwave the cauliflower for 15minutes, checking in between. (The time could vary with the microwaves, increase or decrease accordingly)
• Serve hot.

Sunehri Ghobhi (Mughlai dish)

Sunehri Gobi

Ingredients:

• 2 Cauliflower (small)
• 4 Tbsp Oil

For masala:

• 3 Onions- chop roughly and grind to a paste
• 3 Tomatoes- roughly chopped
• 1 Ginger- chopped
• 1 Tsp crushed Garlic
• 2 Tbsp Curd/Yoghurt
• 1/2 Tsp Garam masala
• 1/2 Tsp Red chilli powder
• 1/2 Tsp Amchoor powder/dry mango powder
• Salt to taste

Method:

• Remove stem of cauliflower, wash and wipe dry.
• Heat oil in a pan, put in one cauliflower  at a time( with the stem facing up), then cover and cook on medium flame stirring occasionally till it  turn golden and gets cooked. Remove and keep aside.

For masala:

• Grind the chopped tomatoes, ginger, garlic and onion to a paste.
• Heat oil in the pan and add the paste and Cook for 4-5 minutes on low flame till it starts leaving the oil.
• Add well beaten yoghurt and cook again till the masala turns reddish.
• Add red chilli powder, dry mango powder/amchoor powder, and salt. Cook for 1 minute.
• Add 2-3 tbsp water to get a thick consistency of dry masala. Cook for 1 minute on low flame. Now remove from fire.
• Insert masala in between the florets of the fried cauliflower and serve hot.

Hariyali (Pahadi) Paneer Tikka

Ingredients

• 2 cup paneer (cottage cheese) , cut into small cubes
• 1 cup onions cut into four pieces
• 1 cup capsicum, square cubes
• 1 cup tomatoes, square cubes
• 1 tbsp oil
• Salt to taste

 For Smooth Green Marinade

• 1 cup chopped mint leaves (pudina)
• 1/2 cup chopped coriander leaves (dhania)
• 1 tsp cumin seed powder (jeera)
• 1 tbsp chopped green chillies
• 1 tsp lemon juice
• 1 tbsp fresh cream
• 2 tbsp fresh curd (dahi)
• Salt to taste

Method

• Thread the one piece of each paneer, onion, capsicum and tomato onto a skewers/toothpick
• Repeat with the remaining skewers/toothpicks to make more tikkas
• Apply the green marinade on the tikkas and keep aside for 20 to 25 minutes
• Heat the oil in a non-stick pan and sauté till the tikkas turn golden brown on all sides
• Remove from the flame and serve immediately

Silken Cheese(Makhmali Paneer) Tikka

Ingredients

• 3 cup Paneer (Cheese) cut into 2” cubes

For Marinade:

• 3/4 cup thick fresh hung curd
• 1/4 cup cheese spread
• 1 tsp green chilli paste
• 2 tbsp cashew nut powder
• 1/2 tsp Garam masala
• Salt to taste

Method

• Combine the curd, chilli paste, cheese spread, cashew nut powder, garam masala and salt mix well to prepare a marinade.
• Combine the paneer cubes with the prepared marinade & toss gently till the paste coats the paneer pieces evenly from all sides.
• Keep aside for 15 minutes.
• Arrange the paneer pieces on the wire rack in a preheated oven at 200 degree Celsius
• Grill till the paneer is done, nearly 15 minutes. Remove from oven & serve hot.

Paneer tikka

Ingredients

• 2 cups paneer (cottage cheese), cut into small cubes
• 1/2 cup capsicum, cut into small pieces
• 1 cup onion, cut into four pieces
• 1/2 cup thick curd (dahi/hung yogurt)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tsp chili powder
• 1/2 tsp dried fenugreek leaves (kasuri methi)
• 1/2 tsp garam masala
• 2 tbsp chopped coriander (dhania)
• 1 tsp chaat masala
• 1 tbsp oil
• salt to taste

Method

• Combine the curds, ginger paste, garlic paste, chilli powder, kasuri methis, garam masala, coriander, oil and salt, mix well to prepare a marinade.
• Add the paneer, capsicum and onion to it, mix well and keep aside for 15 minutes.
• Arrange the marinated paneer and capsicum pieces in a shallow glass dish and microwave on High for 3 minutes.
• Serve hot, sprinkled with the chaat masala.

Punjabi Chintt (Spiced Yoghurt)

Ingredients:

• Curd/yogurt (1 cup)
• Finely chopped onion (1 small)
• Cumin seeds (1Tsp)
• Dried red chilies (2-3)
• Garlic paste (1Tsp)
• Chopped coriander leaves
• Chopped green chilies (to taste)
• Turmeric powder (1/2 teaspoon)
• Red chili powder (to taste)
• Salt (to taste)

 

Method:

• Mix the yogurt with one third amount of water and beat it to ensure no lumps are formed.
• In a deep pan, put one tablespoon of cooking oil and heat it.
• Add the cumin seeds, let them splinter.
• Now, add the dried chilies, onions, garlic paste and stir until the onion turns light pink.
• Add the turmeric powder, chili powder, salt and mix well.
• Lower the gas flame to sim.
• Now, slowly add the beaten yogurt and stir to mix.
• Let it simmer for two-three minutes stirring continuously, add chopped green chilies and coriander leaves.
• Serve hot with steamed rice/Chapatti and enjoy your Punjabi Chintt.

 

Down south the same dish is known as Morru Kari by Keralites and Mentha Palidhya in Karnataka, The recipe is almost same with a bit of variation:

Instead of using cumin seeds, in Morru Kari mustard and fenugreek seeds are used.

In Mentha Palidhya there is additional toor dal, fenugreek seeds, mustard seeds and curry leaves.

Dalia Da Karah (Broken Wheat,Wheat Porridge)

On my last visit to Shri Amritsar Saheb , I had the opportunity to have this unique parshad at a gurudwara Saheb known as Gurudwara Sheedan , which is built in the memory of Baba Deep Singh Ji(the great saint warrior ) who faught against the cruel mughal kings of his times. The uniqueness of this parshad is that instead of wheat flour the dalia(broken wheat, wheat porridge)is used which makes it really unique and tasty. On the occasion of Birth anniversary of Shri Guru Nanak Dev Ji I just want to share this recipe with you hope you like it .........

Ingredients:

• Dalia (Broken wheat, Wheat porridge) 1 cup 
• Oil 2-3 spoons
• Sugar 1/2 cup or more(depends on how much sweet you like it to be)
• Green cardamoms 4-5
• Water about 3 cups

Method:

1. Take the oil in a thick bottomed pan, and heat it
2. Now add dalia (broken wheat) and green cardamoms, roast these properly on medium flame, tossing it regularly so that it doesn't burn
3. Roast it till dalia changes its colour, and a pleasant, rich aroma starts filling your kitchen
4. Now carefully add the water (beware of spluttering),and mix properly
5. Let it cook on low flame and keep stirring at regular intervals
6. Add sugar when dalia is almost cooked and mix it properly
7. Let it cook till all the water is evaporated and dalia is cooked properly
8. Karah prashad is ready to serve, garnished with green cardamoms.

Pineapple Jam

Ingredients:

1. One kg Pineapple
2. 600g Sugar
3. Two Tbs Lemon Juice

Method:

• Peel and cut the Pine-apple into small pieces.
• Mix the Sugar and grind the mixture to a fine paste.
• Pour the paste in a pan and heat at low flame, stirring continuously.
• Continue stirring till it turns golden and become thick. It will take nearly 30 minutes.
• Switch off the flame and keep it aside to cool.
• Pour the lemon juice when the jam cools down to room temp.
• Refrigerate it in an air tight container.

Bharawan Mirch Achar (Stuffed chilli pickle)

Ingredients:

1. Ten Large chilies (poppla mirch)
2. Two Tbs Brown mustard seed powder (Rye powder)
3. Two Tbs coriander powder (Dhaniya powder)
4. One Tsp Turmeric powder (Haldi powder)
5. Pinch of Asafoetida (Hing)
6. One Tbs Fennel seeds powder (Saunf powder)
7. Salt to taste
8. Two Tbs mustard oil

Method:

• Wash and wipe the chilies.
• Cut from the top and deseed the chilies.
• Put 1 Tbs oil in pan and heat till it steams.
• Add powdered asafoetida and turmeric powder, sauté for 1 minute.
• Add the remaining ingredients except chili, sauté for 2 minutes.
• Let the mixture cool to room temperature.
• Fill this mixture in the deseeded chilies with back of spoon/thin spatula.
• Put the stuffed chilies into jar.
• Heat the remaining 1 Tsp oil and let it cool, pour it over the stuffed chilies.
• The spicy hot chili pickle will be ready to spice up your meals, within 5 days.

Note : Consume it within a month.