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.

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.

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.

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.

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.

Fenugreek Fried Rice

Ingredients:

1. Half Kg Cooked Rice
2. Two Tbs Fresh Coarsely chopped Fenugreek (Methi) leaves
3. One Tsp Crushed Garlic
4. Half Tsp Grated Ginger
5. One Onion
6. Two Green Chili
7. Salt to taste
8. One Tbs Oil

Method:

• Chop the onion in julienne.
• Heat the oil in a pan, add grated ginger and crushed garlic, Sauté for 1 minute.
• Add onion julienne and finely chopped green chili, sauté for 2 minutes.
• Add chopped fenugreek (Methi) leaves and salt, sauté for 2 minutes, the enriching aroma of fenugreek(Methi) will fill the air and is too tempting to resist.
• Add cooked rice; sprinkle some water so that the rice won’t stick to the pan, sauté for 3 minutes.
• The hot and aromatic fenugreek (Methi) rice is ready to serve.
• The pickles and raitas always compliment it. 

Spicy hot Cashews - Diwali Special

Ingredients: 

1. One cup Cashews
2. One tbs finly chopped coriander leaves
3. Half tbs green chilli paste
4. Half tbs clarified butter (desi ghee)
5. Salt to taste

Method: 

• Mix ingredients until cashews are well coated.
• Spread in a single layer on a microwavable dish and heat for 1/2 minute.
• Stir and heat again for 1/2 minute.

Note: Always cool the roasted nuts before serving as it gets crispier. 

Honey Roasted Cashews - Diwali Special

Ingredients: 

1. One cup Cashews
2. two tbs honey
3. one tbs butter
4. one tsp cinnamon powder

Method: 

• Mix ingredients and microwave them for 1/2 minute on high, stirring occasionally in between, then heat for another 1/2 minute.
• cool it for a while and Honey roasted cashews are ready to serve.

Roasted Masala Cashews - Diwali Special

Ingredients:

1. One cup Cashews
2. One tsp butter (melted)
3. Black pepper to taste
4. Half tsp dried mango powder (Amchoor)
5. Chat masala for garnishing
6. Salt to taste

Method:

• Toss cashews in the melted butter to evenly coat
• Put all the rest of ingredients except chat masala in the butter coated cashews and mix well.
• Put this in microwave safe bowl and microwave for 1/2 minute or until it turns slight red in color.
• Sprinkle chat masala over it. Cool it for a while
• Roasted masala cashews are ready to serve.

Roasted Almonds - Diwali Special

Ingredients: 

1. One cup almonds
2. One tsp butter (melted)
3. Black pepper to taste
4. Salt to taste

Method: 

• Toss almonds in the melted butter to evenly coat
• Put this in microwave safe bowl and microwave for 2 minutes.
• Sprinkle Black pepper and salt over it.
• Roasted almonds are ready to serve.

Honey Roasted Almonds - Diwali Special

Ingredients:

1. One cup almonds
2. two tbs honey
3. one tbs butter
4. one tsp cinnamon powder

Method:

• Mix ingredients and microwave them for 2 minutes on high, stirring occasionally in between, then heat for another 2 minutes.
• Sweetened almonds are ready to cherish.

Sweet & Spicy Almonds - Diwali Special

Ingredients:

1. One cup almonds
2. One tbs crushed red pepper flakes
3. Two tsp sugar
4. One Tsp Fennel seeds

Method:

• Mix ingredients until almonds are well coated.
• Spread in a single layer on a microwavable dish and heat for 1 minute.
• Stir and heat again for 1 to 2 minutes.

Note: Always keep an eye on microwave during the whole process, especially if you are roasting in it for first time.

Potato Toppings - Diwali Special

Ingredients:

1. Few potato chips
2. Fresh Cheese
3. Tomato
4. Fresh Coriander leaves
5. Salt to taste

Method:

• Mash or cut the cheese in small cubes.
• Slice the Tomato, in thin slices.
• Take the potato chips (Crispy,Crunchy Potato Chips in microwave Under Navratri special label).
• Place the cheese cubes carefully on each potato chips and then the tomato slices.
• Now decorate with coriander leaves.
• Sprinkle the salt over them and the special potato toppings are ready to serve.
• It’s the simple but elegant looking dish that compliments the evening snacks and makes the tea special.

Note : One can experiment with may other things on the potato chips as toppings , depending upon the availability like mashed potatoes, boiled eggs, Thick Chutneys, Tomatoe sauce, minced chicken …………

Poha (Flattened Rice or Rice Flakes)

Ingredients:

1. 2 cup Poha (flattened rice or rice flakes) 
2. 1/4 cup Peanuts
3. 1/2 tsp Jeera (Cumin seeds)
4. 1/2 tsp Mustard seeds
5. 1 tbsp Oil
6. 5-6 Curry leaves
7. 1 Onion
8. 1/4 cup Peas (optional)
9. Salt as per taste
10. 1/2 tsp Haldi (Turmeric)
11. 1 Lemon
12. Coriander for Garnish

Method:

• Wash the poha in sieve so that excess of water drains out, set aside
• Add oil in a pan and roast peanuts and peas in it.
• Add mustard seeds and cumin seeds, when it starts spluttering add curry leaves, finely chopped onion and green chili of course finely chopped in it
• Sauté it then add turmeric powder and salt
• Again Sauté it for two minutes then add pohas in it, stirring up continuously and carefully so that they don't get mushy
• Squeeze lemon on the poha
• Garnish with finally chopped coriander leaves

Hot poha is ready, Serve it with tomato ketchup or sauce or any chutney to add extra flavor.....

Stuffed Papad in microwave

Ingredients:

1. 3 Urad Dal (split black gram) papad
2. 1 large boiled potato
3. 1 Onion
4. 1 chopped green chilly
5. ¼ tsp dried pomegranate powder (Anardana)
6. 2 tsp oil
7. ¼ cumin seeds
8. ¼ tsp turmeric powder
9. few chopped coriander leaves
10. salt to taste

Method:

• Roast cumin seeds in a pan then add oil, turmeric powder, chopped onion and green chili, Sauté for 2 mnts
• Add mashed boiled potato.  Mix salt, anardana and coriander leaves.
• Cut the papad in two pieces from center. Wet nicely the half papad and fold it in conical shape
• Fill the potato mixture in it and seal the edges using water.
• Grease the cones with oil, and then place it in microwave plate.
• Set the oven for 1-2 minute on medium high. Time could vary slightly according to microwave.
• Kurkure papad cones are ready to eat!

Note: One can also make the rolls of stuffed papad instead of cones.