Monday, March 28, 2011

Paneer Bhujiya.

This is one blanch dish....perfect when you are on a diet and have a craving for a paneer butter, cream based gravy...a truly guilt free curry ..... excellent with roti....and one of the easiest dish ...if you have paneer takes not more than 5 to 7 min to prepare this dish....that's awesome right? in today's time conscious world....I usually make this with homemade paneer....the best part is if you are making paneer especially for this dish... then all it takes is anywhere around 15-18 min....thats pretty cool isn't it???. A true treat for those unexpected guests.....

Boil 1 litre milk (I used semi skimmed milk)...when it boiling simmer the fire and pour juice of one lemon and 1/2 tsp of salt into it....stir it well will start curdling and then stir again...switch off fire....and pour this into a sieve....let the paneer rest in the sieve for 5 to 10 min.....DO NOT PUT WEIGHT ON TOP.....we need the paneer a little soggy, mushy, and watery for this dish.....not the hard paneer....that's why I mentioned that I make this dish with homemade should get around 200 to 250 gms of paneer.

As this is a very blanch preparation.....the taste of paneer stands out with no gravy or cream or mattar or spices.....a true tribute to all paneer lovers!!

So lets get cooking!!!

How I make Paneer Bhujiya:

Paneer: 200 gm.
Onion: 1 big or 2 medium ones.
Tomato: 2 medium ones.
Green chilly: 4 to 5, trust me on this.
Salt to taste.
1 tbsp oil.


1. Crumble the paneer with your fingertips. (Cheriyan helped me in this....)

2. The moist and majestic beauty is ready to be attacked!!

3. Heat 1 tbsp oil in a nonstick pan/kadai. Put in the chopped onion, chopped green chillies, salt,  and fry for a min or two.(onion just needs to be transparent not browned).

4. Than add the chopped tomatoes. Again fry for a min or two....

5. Put in the crumbled paneer. Mix well and mix it nicely for 2 min on low flame and thats all friends...Switch off fire.

Paneer bhujiya is READY!!See I warned you...this is EASY!!!.

Wrapped in Whole Wheat Indian Flatbread


P.S: I had some left over from which I made a bread paneer sandwich ....oh!! but with generous  topping of tomato sauce.


Friday, March 25, 2011

Bread Rolls/cutlets......step-by-step.

We always observe Lent ....and abstain from meat and fish till Easter...for full 50 you will see more of vegetarian cooking here till Easter.


Monday, March 21, 2011

Mango Mint Sherbet......A cooling raw mango drink.

Summer has set in.....that means mangoes....jackfruits....watermelons....YUM!!..I got some raw mangoes from a neighbor with which I made mango pickles and kept just two mangoes to make this drink.....the mint gives an instant cooling..


Friday, March 18, 2011

Whole wheat Indian flat bread/phulka/roti/chapathi.........step-by-step method.

Yay!!I have 101 followers..I am taking this opportunity to thank all my followers, blogger friends, email subscribers, and guests for visiting my space and for the immense support and encouragement....Thank you all

I got a few mails asking me how to make a roti/ Indian friends who are experts in roti making please excuse this post.....most days dinner for my family will be roti with some compensate my kids indulgence in sinful treats, I always make roti without even a wee bit of ghee or oil.....I usually don't buy whole wheat flour, I always grind wheat in the local mill and store it.....

Phulka is usually made by warming up the roti on both sides in an iron tawa and put on hot coal to puff up....since hot coal is not available, I usually put on gas to puff up, sometimes makes them with just cooking them on the tawa only....that depends on my mood.

Ofcourse, you can knead the dough with ghee/butter/oil to get extra softness....but I just knead the dough with plenty of love till my hands ache to get a smooth dough. Since this is almost a staple food....I try to make it as healthy as possible to compensate on the cakes, cookies, parathas, samosas....

I am giving a detailed explanation on how to puff up the does not require much is just all about the right heating of the roti on the tawa....the 1st side which is put on the tawa must have less spots and the 2nd side must be on the tawa for a few more seconds more to get  more brown spots.......and only the 1st side should be put on the lets get cooking!!!

Whole wheat flour/Atta: 2 cups.
Salt: 1/2 tsp.
Water enough to knead the dough.

1. Put the wheat flour in a bowl, mix with salt, and make a well in the middle, pour about half cup of water and simply mix with your hand adding more water to make it into a dough.

2. Put the dough on the kitchen counter and knead it again preferably with both hands till you get a smooth dough.

3. Pinch off from the dough into equal sized balls and put it back into the same bowl and toss it in that it does not stick.

4. Simply roll out into a round disc with your rolling pin, dust with a little flour to avoid sticking.

5. Meanwhile heat the tawa to medium heat and put the rolled out roti on to it.

6. Cook till small brown spots appear on it...about 30 seconds.

7. Again turn over and cook the other side, it should have a few more brown spots than the 1st side...about 30-40 seconds.

8. Now put the 1st side (the side which has less brown spots or the side which was first put on the tawa) directly into the flame with the help of a tong....the roti will puff up instantly.

9. Then cook the other side too.

Your phulka is ready.....likewise do the same method with the remaining dough.

Now to make chapathi after both sides are cooked gently press each side with a flat spoon.

or press with a clean kitchen towel

Serve hot with any Veg curry, Channa masala,  or Butter chicken....or can store in a casserole for later use.

Enjoy.....will be back soon.
If you like this you might also like Whole Wheat Tandoori Roti


Wednesday, March 16, 2011

Spinach/Palak Samosas......Whole Wheat Flour...step-by-step.

I have a dilemma. Most of the snacks which I share here are often made as an after school snack for my kids. The reason?. Ugly clicks. Kids will be so hungry that they would pounce on them....and will disappear by the time I get my cam....When I made Nithyas breadcups.....I couldn't click them....and Nidhi declared better luck next time Amma!!!. She is so cool to say....why worry Amma ....make again and click them....


Monday, March 14, 2011

Easy double chocolate cupcakes.....

Is there something called death by chocolate!!! If there is I strongly urge you to make this cake to get the chocolatey ooey...gooey feel......I made this cake 3 times now....and it has topped the list of my favorites....actually it all started when my son (Cheriyan) wanted a chocolate cake so very badly one late Sunday afternoon and I was short of butter.....then I remembered that I had book marked this recipe and gave it a came out so soft and fluffy that it disappeared fast....and I had to make thing which I have found is that the cake is a bit low on a topping is a must....I topped it with my own homemade chocolate sauce.....


Sunday, March 13, 2011

Whole wheat soft garlic knots (no eggs).......step-by-step.

I have this perfect relationship with yeast....and that gives me plenty of reason to bake with yeast often....I love baking with yeast....and the smell of baked bread....ah! the way it flows out of my house and have the neighbors asking me what's in the oven.....Nidhi loves garlic rolls and I make them often....and I got bored with baking the same garlic rolls again and again (I need variety in the kitchen)....I came across this recipe and I made them the next time she asked for garlic rolls....ofcourse I tweaked the recipe to suit my kids taste....I used only whole wheat flour...more simply called as atta...and used ghee instead of the olive oil.....topped it with dried rosemary, melted butter.......and garlic...hmmm heaven!!!

How I made them:
Whole wheat flour/Atta: 3 cups.
Sugar: 1 tbsp.
Instant yeast: 1 tsp.
Salt: 1 tsp.
Ghee/Clarified butter: 2 tbsp.
Warm milk:  1/4 cup.
Warm water: 1 cup.

For the glaze:
Garlic: 3 or 6 cloves.
Butter: 2 tbsp.
Dried rosemary or Italian seasonings: 1/2 tsp.

1. I first mixed the warm milk, sugar, and yeast.

2. Then mixed the wheat flour with salt, ghee and made a well in the center and poured the milk into it.

3. Made it into a soft dough using enough of the warm water. I kneaded it in my kitchen counter with my hands .....till my hands ached!!. I covered it with a wet kitchen towel and placed it on the warmest place in my kitchen.

4. The dough doubled and was springy to touch after about 2 hours.

5. Turn the dough into a lightly floured surface and divide them into two....roll into a thick long rope with the palm of your hands and cut with a knife.

6. Take each slice and again roll it with the palm of your hands again into a small long rope...if you find the dough sticky......use a little flour to dust it with...(I dint need any).

7. Form each rope into knots.

8. Take the end lying underneath the knot and bring it over the top, tucking it into the center and take the end lying over the knot and tuck it underneath and into the center.

9. Transfer all the knots into a baking tray and cover it with a kitchen towel. let it rest for 20 min. Meanwhile....melt the butter, add the crushed garlic and rosemary.

10. Brush them generously on the nice and puffy knots.

11.  Bake until lightly browned or about 15 to 20 min....Let cool slightly before serving.

Nidhi enjoyed them with tomato sauce....they can be had with soup or just about anything.

The aroma brought the neighbors to my door.

Ofcourse you can make this entirely with all purpose flour or even take half flour and half wheat flour....I just wanted to make sure that my kids have a healthy meal after they came from school so I made with whole wheat.

Enjoy friends....will be back soon!!.