Wednesday, March 30, 2011

Vegetable Kathi Roll Recipe - Kati Roll Recipe | Easy Indian Wrap

Vegetable Kati Roll
Rolls or Wraps or Frankies I like them very much. They are perfect for on the go snacks/breakfast for kids.When I googled to find the orgin of Kathi rolls, found that it orginated from Kolkata where kathi roll is a famous street food.
Vegetable Kati Roll
I had this feeling in mind that making kathi roll was time consuming until I saw the recipe in a TV show. It was well explained and sounded simple to me.So here goes the recipe with minor modifications from the orginal.And now u know how I finished the paneer bhurji :)
Vegetable Kathi Roll Recipe

Kathi Roll | Indian Wrap Recipe: - Ingredients

Preparation Time : 20 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: North Indian

For parathas:

Whole wheat flour - 1 1/4 cups
Maida - 1/4 cup
Salt - to taste
Oil - 1 tsp
Milk - as needed to knead the dough

For the stuffing:

Mixed vegetables(I used carrot,capsicum and beans) - 3/4 cup (Chop it lengthwise)
Turmeric pwd - a pinch
Garam masala powder or chat masala - 1/2 tsp
Ginger green chilli paste - 1 tsp (Recipe below)
Lemon juice - 1 tbsp
Green chutney - few tbsp
Onion -1 finely sliced
Oil - 1 tbsp
Salt to taste

Method:

    To make ginger green chilli paste:

    Take a small piece of ginger and 1 green chilli, grind it to a smooth paste with little salt and your ginger green chilli paste is ready :)

    To prepare the parathas:

  1. Mix salt, wheat flour and maida. Add milk slowly to form a soft dough.
  2. Keep covered and let it rest till the stuffing is done
  3. To prepare the stuffing

  4. Heat oil, add onions and saute until golden brown.Add ginger chilli paste and saute for a min then add all the veggies, saute for 3mins or until cooked till the veggies are crunchy.
  5. Add turmeric, garam masala powder and lemon juice mix well. Cook keeping lid closed for 2more minutes and switch off.
  6. To make it as a wrap:

  7. Pinch a lemon sized ball from the dough and flatten it like we do for chapathis. Dust flour if needed.
  8. Then heat a dosa pan,once it is hot place the prepared parathas and cook on both sides.Likewise prepare all the parathas and keep aside.
  9. At the time of serving, add little oil and toast the prepared parathas . Then spread 1/2 tbsp of green chutney, add a heaped tbsp of stuffing(either paneer bhurji/veg stuffing).
  10. Then gently seal it from the bottom then close it tightly from the both the sides(left & right) to form a roll as shown in the pic(Rolling this way avoids stuffing from dropping out)
  11. Then wrap the lower part of the parathas with butter paper/silver foil and enjoy ur kati rolls.
  12. How to make rajma masala - Step3 I love paneer bhurji in wraps and rolls. So reserved little for this sake itself and made these rolls. You can keep the stuffing in middle and close from oth the sides and prick a tooth pick in the middle and serve but wrapping in the above said method avoids filling from coming out and its easy to hold too :) The recipe is the same for paneer bhurji too just filling differs and you can find paneer bhurji recipe here.
These are mildly spicy making it perfect for kids...You can also serve with home made white butter .
Vegetable Kathi Roll Recipe

My Notes:

  • The stuffing idea is endless, you can even make chicken vegetable stuffing. You can also makepaneer tikka kathi roll.
  • You can make the stuffing and parathas ready the previous night and just assemble the wrap, there you go with your yummy, filling on the go wraps for breakfast. It is a perfect evening snack for kids.
  • Serve with tomato sauce or can be had as such itself also. The thickness of each parathas can be slightly thicker also.
Vegetable Kathi Roll Recipe
Written by: SHARMILEE J
Read more ...

Monday, March 28, 2011

Bread Vegetable Masala Sandwich / Bread Masala Toast

Have u ever tasted Iyengar bakery bread sandwiches?! If not do give a try and am sure you will not regret and will ask for more. I just love them so much and when I saw the recipe I wanted to give a try instantly. Its easy, quick and tasty sure a must try for all bread lovers like me :)
Bread Masala Toast Recipe


Bread Vegetable Masala Toast / Iyengar Bakery Style Sandwiches Recipe
Recipe Source : Sailus Food

Ingredients:
  • Bread - 4 slices
  • Onion - 1
  • Carrot - 1 chopped finely
  • Capsicum - 1 chopped finely
  • Tomato - 1/2 finely chopped
  • Green Chillies - 1 finely chopped
  • Chilli powder - 1/2 tsp
  • Tomato sauce - 3 tbsp
  • Ghee - to toast
  • Coriander leaves - 1 tbsp chopped finely
  • Oil - 2 tsp


Bread Vegetable Masala Sandwich Recipe
Method:
  1. Heat oil, add onions and green chillies. Saute until onions turn golden brown. Add tomatoes,carrot and capsicum, saute till raw smell leaves.
  2. Now add turmeric powder, red chilli powder and saute for 3-4mins. Add a tbsp of tomato ketchup, give a quick stir.
  3. Garnish with coriander leaves and switch off. Now the stuffing for sandwich is ready.
  4. Toast bread slices until slightly cripy with a tsp of ghee. Apply tomato sauce on one side then spoon out the vegetable stuffing and spread it on the sauce. Your open sandwich is ready
  5. You can make it as a regular sandwich also by spreading the vegetable stuffing between two slices of bread with tomato sauce applied on one side of the slice.

Bread Masala Toast Recipe
My Notes
  • You can add any vegetable of your choice, you can even include tomato if you like them.
  • You can either make it as open sandwich(iyengar bakery style) or make it as a sandwich in sandwich maker and enjoy them.
  • The vegetables should not be mushy, it should be crunchy and firm enough to bite.
  • Toasting slightly is enough, it need not be very crispy.You can use wheat(brown) bread too.
Bread Vegetable Masala Sandwich Recipe

This is easy to fix up with very less effort(so sure my kind of recipe) and yet a tasty snack for kids. If you are packing up you can make it as a sandwich and enjoy them.

The vegetables are your choice, but the iyengar bakery sandwiches uses these veggies I used them too :)
Bread Vegetable Masala Sandwich Recipe

Written by: SHARMILEE J
Read more ...

Sunday, March 27, 2011

Paneer Bhurji Recipe | Paneer Recipes

Paneer Bhurji is very easy to prepare.Recently had some home made paneer which was in a semi crumbled state so that was the reason I tried my hands at Paneer Bhurji. I would say its vegetarian scrambled egg :) Its mild yet flavourful and goes well with rotis and rice too.
Paneer Bhurji Recipe


Ingredients:
  • Paneer - 1 cup
  • Onion - 1 finely chopped
  • Tomato - 1/2 chopped (I dont like tomato pieces much so reduced you can add 1 whole tomato too)
  • Capsicum - 1 finely chopped
  • Green chillies - 1 finely chopped
  • Turmeric powder - a generous pinch
  • Garam masala powder - 1/2 tsp
  • Jeera(Cumin seeds) - 1 tsp
  • Red chilli powder - 1 tsp
  • Coriander leaves - 1tbsp to garnish
  • Oil - 2 tsp
  • Salt - to taste
Method:
  1. First crumble paneer well and keep aside.
  2. Heat oil in a kadai add jeera allow it to crackle. Now add onion, green chillies and tomato then saute for few mins until onions turn golden brown and tomatos are slightly mushy.
  3. Now add capsicum and saute for 3mins. Then add salt, turmeric, red chilli, garam masala powder and mix well. Capsicum should be firm and crunchy.
  4. Now add the crumbled paneer and saute for 2mins until the masalas get blended with the paneer.Garnish with the coriander leaves and serve warm with rotis or use in a sandwich.
Do you want to know how I used my paneer bhurji, then stay tuned to check the post that is coming up soon :)
Written by: SHARMILEE J
Read more ...

Thursday, March 24, 2011

Gobi Paratha Recipe - Cauliflower Paratha - How to make gobi paratha

Gobi Paratha
Gobi Paratha has been on my dolist since long and finally I tried and totally loved it. Be it gobi 65 or gobi manchurian or gobi masala dosa or this gobi paratha I would prefer to have it any time of the day.Also called as Cauliflower Paratha o Gobi Kheema Paratha.
Cauliflower Paratha

Gobi Paratha Recipe - Ingredients

Preparation Time30 minutes | Cooking Time : 30 mins | Makes:8 parathas
Recipe Category: Main | Recipe Cuisine: North Indian

For the chapathi dough:

Wheat flour - 1.5 cups
Salt - as needed
Oil - 2 tsp
Water - as required

For the stuffing

Grated Cauliflower - 3/4 cup
Turmeric powder - a pinch(optional)
Ginger garlic paste - 1 tsp
Garam Masala Powder - 1/2 tsp
Red chilly powder - 3/4 tsp
Cumin seeds - 1 tsp
Oil - 2 tsp + for toasting
Salt - as required
Coriander leaves - 1 tbsp(finely chopped)

Method:

  1. Add bite sized cauliflower florets in hot water(to remove worms if any). Dry them completely and then grate them finely - I used my vegetable chopper to do this.Set aside. Heat oil in a pan, add jeera allow it to crackle then add ginger garlic paste and saute till golden brown.How to make Gobi 65 - Step1
  2. Then add grated cauliflower, salt, red chilli powder, turmeric and garam masala powder and mix well.
    Saute till raw smell of cauliflower leaves then cook it with lid closed for 5mins in sim stirring in between. Sprinkle little water if needed to cook faster. Saute in medium flame for another 5 mins.How to make Gobi 65 - Step2
  3. By now cauliflower would have turned soft and fried well, add coriander leaves give a quick stir and switch off.The filling is ready now.Now divide the chapathi dough into equal parts and roll into smooth balls.Flour the surface and roll the chappathi dough slightly thicker. Then add a generous spoon full of gobi filling and gather the dough from all sides sealing it finely.How to make Gobi 65 - Step3
  4. Now again flatten it slightly with your palms and then start rolling gently. Roll it without the filling oozing out. Dust flour so that it doesnt stick. Heat a dosa tawa , transfer the gobi parathas, drizzle little oil and cook on both sides. Serve hot with raita or your favourite sidedish.How to make Gobi 65 - Step3
Gobi parathas are best when served hot with pickle raita or onion raita. Only chopping the gobis are a little tedious task otherwise making the filling is just a breeze.
Gobi Paratha

My Notes:

  • Another way of making gobi parathas is rolling a chapathi, spread the filling and then placing another chapathi over it and then rolling it again. But I find this stuffing method easier and mess free.
  • I have skipped green chillies and have added chilli powder instead to avoid green chillies disturbing while eating.
  • If the shredding of cauliflower is fine, then rolling would be easier.
  • Do not add more than the mentioned quantity of garam masala as it would overpower and spoil the taste.
I am sure kids will love this as its crispy and yummy. Its a easy to cook starter especially for guests lunch or dinner. We make gobi manchurian more often than this.
Gobi Paratha Recipe
Written by: SHARMILEE J
Read more ...

Wednesday, March 23, 2011

Pasta Payasam / Macroni Kheer | Pasta Recipes

I still remember the first time I tasted this payasam...It was in one of our relatives home when we went there for dinner. I was a kind of puzzled to see pasta/macroni being served as a dessert but it was so tasty that I wanted to recreate it. All these days to me pasta means savoury now I have found an alternate tasty option too :)

Macroni Kheer / Pasta Payasam Recipe

Pasta Payasam Recipe :
Serves 2

Ingredients:
  • Macroni - 1 cup (I used Bambinos disc shaped macroni)
  • Milk - 2.5 cups
  • Sugar - 2 to 3 tbsp (adjust according to you taste)
  • Condensed milk - 1 tbsp
  • Cardamom powder - a pinch (optional)
  • Cashews - 2 tsp broken
  • Ghee - 1 tsp
Method:
  1. Boil about 1.5 cups of water an add the macroni and cook it until slightly soft. Drain water completely and keep the macroni aside.

  2. In a non stick pan add ghee and fry the cashews until golden brown, set aside.

  3. In the same pan, boil milk, add sugar and allow it to dissolve completely. Now add the half cooked macroni and simmer it. Allow the macroni to get cooked in milk till soft and slightly mushy but still firm enough to hold its shape.

  4. Add condensed milk and cardomom powder and give a quick stir. When the milk starts thickening, add the ghee fried cashews and switch off.

  5. Allow it to cool down then refrigerate for 30mins and serve chilled.


Macroni Kheer / Pasta Payasam Recipe

I have always had the confusion whether macroni and pasta are same?! After a quick googling found that macroni is a type of pasta which gets its name by the shape of it like shell, disc etc.And other pasta includes Spagetti, Lasagna noodles, Rigatoni, Penne etc

I have shell type pasta in a easy milk creamy way.....I like both savoury and sweet versions of pasta and my personal favourite is always penne so that means recipes with penne pasta will be coming up soon :)

Macroni Kheer / Pasta Payasam Recipe
My Notes:
  • See to it that while cooking macroni in water it should only be half cooked so that it doesnt smash up while cooking in milk. The key taste to this dessert is cooking the pasta in milk so that the pasta blends well with the milk.

  • You can even add raisins and other nuts of your choice for garnishing.You can also add coconut to this payasam to make it even more rich and tasty.

  • I have used disc type pasta here, you can even use penne or shell type pasta too.

  • Dont thicken the milk too much, it should be slightly thick but when you pour it should still be in running consistency.
Macroni Kheer / Pasta Payasam Recipe

I have always been on hunt for trying out new recipes in pasta and this was a very interesting dessert to the usual savoury pastas. Not to tell about the taste, the pasta cooked in simmed milk and the smell of condensed milk combination is just awesome!!

This payasam/kheer is sure a different alternative to our usual semiya and javarisi payasam. What are you waiting for?! Try this yummy payasam to impress your guests :)


Disc Pasta Payasam Recipe

Written by: SHARMILEE J
Read more ...

Monday, March 21, 2011

Tomato Chutney - Side dish for Idli, Dosa

We are just back from Chennai, though it was tiresome I'm back with lots of memories and contentment. And when it came to shopping the only shop I insisted to go was Santosh super stores and I enjoy(ed) shopping there :)

Thanks EC for featuring me in Sundays Super Blogger Series :)

Now coming to todays recipe, am sure everyone makes this chutney in their own variation. I wanted to share ammas version of making this chutney in thokku style and here it is:


Onion Tomato Chutney Recipe


Onion Tomato Chutney Recipe
Serves 3

Ingredients:

To grind to a smooth paste:
  • Tomato -3
  • Onion - 1/2
  • Garlic - 6 cloves
  • Red chillies -2
To temper:
  • Oil - 2 to 3 tsp
  • Mustard Seeds - 1/2 tsp
  • Urad Dal - 1/2 tsp
  • Onion -1/2
  • Curry leaves - few



 Onion Tomato Chutney Recipe

Method:
1.First grind the ingredients under 'to grind' to a smooth paste and keep aside.Heat oil, add mustard seeds, urad dhal and allow mustard seeds to splutter and urad dal to brown a little. Then add curry leaves fry for a min
Onion Tomato Chutney Recipe - Step1
2.Then add onions and saute until golden brown.Now add the ground paste and allow it to boil with little water.
Onion Tomato Chutney Recipe - Step2
3.Saute it and simmer it until the raw smell leaves and the chutney thickens like thokku. Switch off and transfer to serving bowl or an airtight container.
Onion Tomato Chutney Recipe - Step3

Serve the chutney with idlis / dosas or even rotis. Amma makes this chutney 2 other ways too but this version is liked by all of us so wanted to share it here.

This chutney goes well with idlis and rotis too and thats the speciality with this chutney that it goes almost with any tiffin item. The chutney should be in thokku consistency. And you can add gingelly oil(nalennai)/ ghee and enjoy it with hot idlis.
Onion Tomato Chutney Recipe

My Notes:
  • It keeps good for 3 days when refrigerated, ideal for a days travel too,

  • Allow the chutney to thicken in sim, saute it now and then to avoid burning at the bottom. Thickening in simness gives it a unique flavour and taste.

  • You can omit onions for sauting and add it fully for grinding too.

Written by: SHARMILEE J
Read more ...

Wednesday, March 16, 2011

Eggless Whole Wheat Garlic Buns / Garlic Rolls - Step by Step Recipe

I am fond of the flavoured buns and rolls which we get in bakeries. When I saw these buns I quickly wanted to try it and so far I have made it thrice with different proportions of the flour. I always want to try my hands with wheat flour when it comes to buns/rolls - One such example is these savoury buns because it is the only chance I can experiment. Because I havent succeeded using wheat flour for cakes , atleast cookies I can say they are good.

Whole Wheat Garlic Rolls Recipe


Whole Wheat Garlic Rolls Recipe
Recipe source: The chef and her kitchen
Makes 6 medium sized rolls
    Ingredients:
    • Wheat Flour - 1 and 1/2 cup
    • Plain Flour - 1/2 cup
    • Warm Water- 3/4 cup
    • Milk - 2 tbsp (optional)
    • Active Dry Yeast - 1/2 tbsp
    • Salt - 1 tsp
    • Sugar - 1/2 tbsp
    • Olive Oil - 1/2 tbsp
    • Sesame seeds - 1 tbsp
    For Garlic Spread:
    • Salted butter, at room temperature - 2 tbsp
    • Minced garlic - 6 big cloves
    • Chopped coriander leaves - 1 tbsp
    • Green chillies - 1 finely chopped / paste



    Whole Wheat Garlic Rolls Recipe
    Method:
    Add warm water,milk,oil,sugar and salt in a wide bowl, add yeast to it and dissolve completely.Then add maida, wheat flour and knead it to a soft sticky dough.

    Whole Wheat Garlic Rolls Step1
    Keep the dough in a warm place(near your kitchen stove) undisturbed for 1 hr. Keep covered with a wet muslin cloth/plastic wrapper. By this time the dough would have raised well. Now knead it once again with 1/2 tsp of oil and spread it out using chapathi roller for about 1/2inch thickness to form a rectangle/square. Dust flour if needed.
    Whole Wheat Garlic Rolls Step2
    Prepare the garlic spread by mixing butter, coriander leaves and chilli paste. Now spread this garlic spread on one side of the rolled dough.Roll from one end to another gently and firmly.Reserve little spread for the topping.
    Whole Wheat Garlic Rolls Step3
    Now cut it into 2 halves. Then cut each halves into 3 rolls each so that you get 6 large rolls(I got a extra tiny one too:)). Brush it with little milk on top. Then spread the remaining garlic spread on top of the cut side and sprinkle sesame seeds on top of it.Now keep them arranged in a greased tin with cut side up.
    Whole Wheat Garlic Rolls Step4
    Now allow it to raise again for 30mins. Then preheat the oven for 180 deg C for 10mins.Keep the tin near the oven for good raising again, it will start sticking to each other.The first pic below is after 30mins, the second pic is after the preheating time. Bake it at 180 deg C for 25-30mins or until the buns starts browning like in the third pic below.
    Whole Wheat Garlic Rolls Step5

    Now pull them apart and enjoy every bite.These buns are very soft and has a very aromatic flavour which fills in your home with its flavour when its baking.

    Whole Wheat Garlic Rolls RecipeMy Notes:
    • Water quantity purely depends on the flour so adjust accordingly. Judge the dough such that the dough is slightly sticky.
    • You can add 1 tbsp yeast to make to raise even faster. You can even add 1tsp and allow it to raise for a longer time say 2-3 hours.
    • The spread can be your own choice, you can even try vegetable/paneer stuffing. You can use the same method for making basic buns too.
    • You can also replace the entire 2cups of flour with maida for a even more softer and bakery kind of bun. With full maida you will get a very softer bakery style buns.
    • The buns starts browning to golden brown only during the last 10-15mins so dont panic like me :) Check if the buns are done after 25 mins then proceed with the extra baking time.

    Eggless Whole Wheat Garlic Buns

    Written by: SHARMILEE J
    Read more ...

    Monday, March 14, 2011

    Paneer Tikka Masala - Paneer Tikka Recipe - Restaurant Style

    Paneer Tikka Masala
    Paneer Tikka masala is my constant order in restaurants after PB masalaI found this recipe in vahrevah and quickly tried it. It tastes almost close to the restaurant type gravy.I was totally surprised when I heard him saying that this is the top veg paneer side dish in most of the restaurants.

    I have recently tried paneer tikkas in oven and thoroughlly enjoyed it.I felt the smoky flavour is the best in these tikkas which will be missing in stove top method. But for paneer tikka masala stove top method works good. For the individual tikkas grilling option is better than the stove top so check out for my 'paneer tikka in oven' post.
    Paneer Tikka Masala Recipe

    Paneer Tikka Masala - Ingredients:

    Preparation Time : 1 hr | Cooking Time : 30 mins | Serves : 2
    Recipe Category: Sidedish | Recipe Cuisine: North Indian | Recipe Reference : VahChef

    Capsicum - 1/2 cubed
    Onion - 1/2 cubed
    Tomato - 1/2 cubed

    For the marinade:

    Paneer - 15 cubes
    Tandoori masala powder - 1/2 tsp
    Lemon juice - 1/2 tsp
    Hung Curd - 3 tbsp
    Ginger Garlic paste - 1/2 tsp
    Chilli powder - 1 tsp
    Garam masala powder - 1 tsp
    Dried kasturi methi leaves - 1/2 tsp
    Salt - to taste

    For the Tikka Masala:

    Tomato puree - taken from 3 tomatoes (comes to 1 cup)
    Fresh Cream - 1/4 cup
    Onion- 1
    Jeera - 1/2 tsp
    Ginger Garlic paste- 1/2 tsp
    Chilli powder - 1 tsp
    Garam masala powder - 1 tsp
    Coriander powder - 1 tsp
    Dried kasturi methi leaves - 1 tsp
    Onion - 1 cut lengthwise
    Coriander leaves - 1 tbsp chopped
    Oil - 1 tbsp

    Method:

    1. If you dont have thick yogurt then hang 1/4 cup curd in a muslin cloth and keep aside for 30mins, Your hung curd is ready. This makes about 2-3 tbsp of hung curd which is required for this recipe. Mix all the ingredients listed under 'For the paneer tikka marination' so the paneer is coated well with the hung curd spice mixture. Marinate it for an hr. Then toast the marinated paneer.
      How to make paneer tikka masala - Step1
    2. Toast it until golden brown, drain in tissue and set aside. Heat oil add jeera allow it to crackle. Add ginger garlic paste and onion, saute till slightly browned.
      How to make paneer tikka masala - Step2
    3. Then add the tomato puree, add chilli, garam masala, coriander powders and required salt and mix well. Sprinkle little water and bring to a boil.
      How to make paneer tikka masala - Step3
    4. Once the raw smell of tomato leaves and the gravy becomes thick add fresh cream, then toasted paneer.
      How to make paneer tikka masala - Step4
    5. Add little water if its too thick, simmer it for mins until oil seperates. Then add dried kasoori methi and coriander leaves, give a quick stir and switch off.
      How to make paneer tikka masala - Step5
    Enjoy hot with phulkas / naan or rotis!
     Paneer Tikka Recipe

    Paneer Tikka Recipe(Stove Top Method):

    First mix hung curd with masala powders, kasoori methis,lemon juice, salt to a fine paste then add paneer, tomato and capsicum to the fine paste and marinate for an hr.
    In a dosa tawa drizzle oil - then toast the marinated paneer along with capsicum and tomatoes in a tawa until golden brown. Turn over to toast evenly. Then drain in a tissue paper and keep aside.
    Prick them alternatively in a tooth pick and enjoy ur stove top paneer tikkas.
     Paneer Tikka Recipe
    So those who dont have an oven , you can try this method...
     Paneer Tikka Recipe

    My Notes:

    • You can even toast the marinated paneer when the gravy is about to complete may be you can start roasting them in parallel when the tomato puree gets cooked.
    • Make sure oil seperates and raw smell of tomatoes leaves before adding the cream.
    • For a low fat version add 1/4 cup milk and a tbsp of cream.
    • You can skip tomatoes if you dont like them and add different color capsicums for the tikkas. You can use skewers too for making the tikkas in oven.
    • Make sure to turn over to toast it evenly on all sides.
    Paneer Tikka Masala
    Written by: SHARMILEE J
    Read more ...