Tuesday, February 22, 2011

Paneer/Cottage Cheese Crescents

I had seen these beauties at Roxana's space and bookmarked it.....a few days ago while pouring milk to boil ....I accidently poured one packet of curd instead of milk into the pan.....two packets of milk plus one packet of curd....all this happened in the morning rush hour...

and when my loud oh! nooooo! exclamations came from the kitchen hubby dear looked into the matter....when he heard what happened....you should have seen his face....all smiles.....because he loves paneer more than anything else.....my mom-in-law used to say that as a young boy...whenever she makes paneer and leave it to set.....Homey used to sneak and have his full of raw paneer....by the time she comes to cook dinner....there will be only the cloth without the paneer!!!. So you can imagine his happiness when I told him that I poured curd accidently into the milk...I could see the twinkle in his eyes....when I started to turn them into paneer.

Now both my kids don't like paneer....so when I saw these at Roxana's space I had thought it will be an excellent idea to make my kids have paneer.....and they did love it....thanks Roxana for sharing this lovely recipe.

I got this much paneer from 1 litre milk and 1/2 litre curd.

Recipe Courtesy: Roxana.
Paneer/cottage cheese: About 200 g.
Lukewarm water/milk: 1 cup.
Sugar: 1/2 tbsp.
Instant yeast: 2 tsp.
Olive oil/melted butter: 2 tbsp.
Plain flour: 4 cups.
Salt: 1/2 tsp.

For garnishing: Half beaten egg, chopped coriander leaves or dried herbs, and little garam masala to sprinkle (instead of egg you can also brush with melted butter).

1. I put the paneer into my mixer jar along with the lukewarm water, yeast, oil, salt, sugar and gave it a nice blend. Pour this into the flour.

2. I mixed it with my hand to make it into a smooth dough and let the dough sit for about 1-11/2 hours or until it doubles its size....cover it with a wet cloth. In two steps the dough is ready!!!

3. It doubled up.

4. I divided the dough into two and roll out into a circle. Cut each circle into 8 triangles.

5. Roll it with your finger tips into crescents.

5. Place them on a baking sheets. Leave again to rest at room temperature for 30 min.

6. Meanwhile preheat the oven, just before baking give them an egg wash and sprinkle some chopped coriander leaves and garam masala (or any dry herbs like Roxana did). I wanted to make it Indianised so I opted for coriander leaves/Cilantro and garam masala for the flavour......the result was YUM!!

7. Bake them until golden.

Enjoy with just about anything!!!

Linking this to Bookmarked recipes, Yeast spotting, Whats cookin in the kitchen, Fat Camp FridayDecidedly Healthy or Horridly Decadent Saturday Party) , Made from scratch.

This recipe was featured on Full Plate Thursday...check it out.


Monday, February 21, 2011

Chocolatechip Shortbread.....step-by-step method.

The best thing about shortbread is that it takes less time to make compared to making cookies.....(no rolling the dough into a cookie)....cream butter and sugar... add flour...... press into a pan and bake it....yes, thats it!!!...this is one of my kids favorite shortbread ..... and the easiest!!. I love the chocolatechips on top....It gives enough chocolatey flavour....though Nidhi likes to top it with chocolate sauce....either way it is yummy!!!


Friday, February 18, 2011

Classic Peanut Butter Cookies......step-by-step.

Remember that cookie book which I got from the roadside vendor and from which I made whole wheat chocolate chip cookies ...well that cookie book is indeed a treasure house of cookies....this peanut butter cookie is a traditional recipe and I made it last week.....peanut butter cookies are instantly recognizable by their criss cross marks (made by the tines of fork). This one is easy to make and not much effort if using an egg beater.


Thursday, February 17, 2011

Spinach/Palak Parathas.

This week was rather hectic...kids not well...Homey on tour.....and before I knew it was Thursday!!! .....I had made palak paratha a few days ago...I love making parathas with greens...kids love them in their lunch box...today its methi paratha in their lunch box.....the best part is that you can saute the greens and keep in fridge for 2 or 3 days...I usually do this and mix them with wheat flour in the morning ...usually for kids lunch box.


Friday, February 11, 2011

Steamed coconut filled rice balls/kozhukattai...Arusuvai Season 2

Kozhukattai is a traditional snack of South India...amma used to prepare it as an after soon snack.....It is one of the healthiest snack with rice flour, jaggery, coconut. Hot water is poured into the rice powder, salt, and mixed with a spoon. When it is warm enough to handle, roll into small balls and put a tsp of scarped coconut and jaggery mix into it and again roll it into a ball and steam it.


Tuesday, February 08, 2011

Browned Butter Brownies....step-by-step method.

The moment I saw these brownies here I had to forget about the healthy resolution that I made a couple of weeks back.....I mean I was practically living chocolate-less for more than 20 days....and I needed a reward for enduring 20 loooooong chocolate-less days.


Friday, February 04, 2011

Irumban puli/Averrhoa Bilimbi Pickle......step-by-step.

Most houses in Kerala has atleast one irumban puli tree in the backyard. Kids love to have fresh puli with salt and chilly powder. A visit to a friend's house resulted in picking up the fresh ones (I forgot to take my cam) right from the tree....

Irumban puli is used to make squash, jams, pickles, and in fish curries....my mom even makes a thoran....After coming home I chopped them and sprinkled salt lavishly on top of it and tossed them and added salt till I felt it is right....and since I was a bit lazy to make pickle (I hate peeling garlics!!!) I left it in salt for almost a week....I  tossed or stirred it every day..infact my kids loved having them.....salty!!

Chop the puli into small pieces....thats my pretty puli getting a bit of the evening sun!!!

And this is how it looked after almost one week in salt....you can see the water has oozed out and it is slightly pale....kids loved them.

Irumban puli: 1/2 kg, chopped. (Can also put in salt and make when you get the mood and time like I did)
Garlic: 3 pods, peeled and sliced.
Ginger: 2 or 3 pieces, sliced.
Kashmiri red chilly powder: 3/4 cup.
Vinegar: 1/2 to 1 cup depends upon the sourness of the puli.
Salt: As needed.

For roasting:
Hing/asafoitida: 2 or 3 fat pinch.
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.

For seasoning:
Mustard seeds: 1 tsp.
Fenugreek seeds: 1/2 tsp.
Curry leaves: As needed.
Oil: Gingelly oil(sesame oil): As needed.

1.In a pan dry roast mustard seeds, fenugreek seeds, and hing...grind and powder them and keep aside.
2. Heat oil in a kadai and put in mustard seeds, fenugreek seeds, curry leaves and let it splutter. Add the garlic, ginger, curry leaves and fry till the raw smell goes.

3. Simmer the fire and add the red chilly powder fry it till the raw smell goes. Now add 1/2 cup vinegar and let it boil

4. Add the chopped puli or the salted puli into this and add the roasted and grinded masalas and mix well. Let it boil for about a minute or two and switch off fire and bottle.

Pickle/achar is ready....store in bottles.

Enjoy with roti, rice, or just about anything!!!.

Linking this to:
Food on Fridays
Whats cook'in in the kitchen.
Feature yourself Friday.
Friday favorites.
Fantabulous Friday


Wednesday, February 02, 2011

Mooli/Radish paratha...step by step.

This is another of my favorite paratha which I make often......my mom-in-law taught me to make this.....I got some pinkish-reddish mooli this time though it is the white ones that is usually see here in Calicut....now what's the benefit of methi paratha, mooli paratha, aloo paratha etc...it includes roti as well as vegetables in one go.