Punjabi Tadka: Paneer bhare bhindi

By now the regular reader of my blog would have realised how much I love Paneer. This time I am posting a recipe of Stuffed Bhindi Masala which I cooked last night without following any recipe in particular. I used the ingredients which I thought would enhance the flavour of Bhindi and fortunately they did. By the time I finished stuffing and sautéing, I had already gobbled up a few. Add to it, the blend of tomato gravy and you are tossed into a sea of exotic taste.

Stuffed Bhindi with Paneer is a very popular and exotic North Indian recipe, often served with curd and roti. This is prepared by stuffing the Bhindi (ladyfinger or okra) with a rich filling of Paneer (Indian cottage cheese), roasted peanuts and few spices which give a pleasant nutty flavour with touch of spiciness to the okras, while onions add more crunch and sweet note, and tomatoes lends a lovely tangy flavour to the dish.. This works as a perfect recipe to treat the guests, also stuffed Bhindi with Paneer is a commonly served dish in most wedding ceremonies in India. Such a wonderful dish shouldn’t go to waste so I am hereby sharing the secret to this wonderful dish. Make it in your kitchen tonight and enjoy this exotic dish.

Things you need for this recipe are: 200 grams Bhindi (Okra/Ladyfinger), 1 medium sized onion, grated, 2 large tomatoes, 1/2 teaspoon chilly powder, 1/4 teaspoon Garam masala, 2 tablespoons ghee or oil, 4 tsp ginger-garlic paste, Salt to taste, 2 tablespoons chopped coriander for garnishing

For Stuffing/Filling: 100 grams Paneer cut into small pieces, ¼ cup Roasted Peanuts, 1 tbsp Channa Dal/Split Chickpeas, 1 tsp Jeera/Cumin Seeds, ½ tbsp Coriander Seeds, 4-5 Dry Red Chillies (adjust acc to taste), ¼ tsp Hing/Asafoetida, 1 tsp Amchur/Dry Mango Powder, ½ tsp Turmeric Powder, Salt to taste

Let’s get cooking: Take a pan and heat 1 tbsp oil in it. Add Paneer pieces to it and fry till they turn golden in color. Wash okras and spread them on dry kitchen towels to remove excess water or simply pat them dry with kitchen towel.

While the okras are drying, heat a pan and dry roast channa dal, dry red chillies, hing, jeera and coriander seeds till they turn golden red and fragrant. Let them cool completely before you powder them. Add these roasted spices with roasted peanut, turmeric, amchur and salt to taste and grind them to coarse powder. Mix in with the paneer into a nice paste and keep aside. Use only enough spice powder to make the paste. Store the rest for later use. Now trim the okra ends and carefully make a slit on one side and stuff it with ¼-½ tsp of spice powder and paneer mixture.

Heat about a tbsp of oil in a pan and sauté stuffed okras on high flame, if required in batches, for about 4-5 minutes till brown spots start to appear and it is half cooked. Place them on paper towel till needed. Now heat another tbsp of oil in a pan and add cumin seeds to it. When jeera starts to sizzle and turn light shade of brown, add finely chopped garlic, ginger and slit green chillies. Sauté till garlic turns light shade of brown, about one minute. Add thinly sliced onion and sauté on medium flame till it turns golden brown for about 3 minutes. Now peel off the skin of the tomatoes and mash the pulp to form a thick paste. Add this to make thick gravy.  Finally add the stuffed okras and sauté for 5-7 minutes on medium flame till the okra is cooked through and the flavours blend well.

Your Stuffed Bhindi with Paneer is ready to serve. You can serve it with chapattis, paratha, roti and yoghurt.

Punjabi Tadka: My version of the famous lehsuni tikki

Following my posts for the Paneer dishes in the Punjabi Tadka is my next try the not so famous starter the Lehsuni tikki (Garlic tikkis). Call it a starter or an appetiser, these lehsuni tikkis are a wonderful combination of the strong odour of garlic and the potatoes. The odour of the garlic flakes doesn't prove to be revolting due to the perfect blend between the Paneer, garlic and the potatoes. 

Having a party at home, why not try these with the Paneer tikka post I had written earlier, works wonderful. Don't you think so!!

Things you would need: 

Garlic Flakes – 4 to 6, 

Medium onion – 1, 

Coriander leaves – ¼ cup, 

Red chili powder – ½ tbsp, 

Medium sized potato - 6, 

Cashew nuts – 6 to 8, 

Cottage cheese grated – ¼ cup, 

Oil to deep fry, 

Salt to taste

The making process:

Wash, boil, cool, peel off and mash potatoes thoroughly. Mix in salt to taste and knead mashed potatoes to make smooth dough. Divide into ten to twelve equal portions. Chop the onion and garlic finely. Clean, wash and finely chop the coriander leaves. Crush cashew nuts and mix with cut onion, garlic, coriander leaves, red chili powder, salt, and grated cottage cheese. Divide the mixture into ten to twelve equal portions. Stuff each portion of mashed potato with a portion of the cottage cheese mixture. Roll and shape into tikkis of approximately two-inch diameter and half inch thickness. Heat up oil in a pan and deep-fry the tikkis till golden brown. Take off and remove on to a clean and absorbent kitchen towel or paper. Serve hot with tomato ketchup or mint chutney.

Note: The left over tikkis and some paneer tikka from the other post can be used as a stuffing for a nice wrap, roll it between the roti or tortilla, after layering with Mayonnaise, sauce of your choice, cheese slice, some nice fresh vegetables. Pack off to work as a nice lunch........

Punjabi Tadka- Tandoori masala

Will it not be wonderful if we knew how to make the secret ingredients the cooks use in all those popular crowded restaurants. So here am sharing with you guys the recipe I managed to get off a cook in one of the restaurants I had the famous Paneer Tikka masala.

Make this popular masala ahead of time and store in an air-tight container. Creating a tasty meal will then be a simple procedure just to marinate, grill and serve! 

Things you need are:

100 gms cumin seeds, 35 gms coriander seeds, 20 gms cloves, 5 pieces of 2" cinnamon sticks, 20 gms ginger powder, 20 gms garlic powder, 20 gms red chilli powder, 20 gms turmeric powder, 20 gms mace powder, 20 gms salt, 1 tsp orange food color if desired or substitute with 20 gms of Kashmiri red chillies.

Note: If you have used Kashmiri Red Chillies, then please leave out the chilli powder mentioned as the recipe would end up very spicy. Before you use the red chillies, lightly toast them on a hot pan till aromatic, then grind to a fine powder in a clean, dry grinder.

How to make the masala:

Dry roast the cumin, coriander seeds, cloves and cinnamon sticks in a pan on a low flame, till they begin to release their aroma. Remove from fire and allow to cool. Grind all the ingredients (including the powder made from the Kashmiri Red Chillies) together in a coffee grinder to make a smooth powder. Store in an air-tight container for upto 6-8 weeks.

Store and have fun making the wonderful tikka masala the restaurants have to offer but in the comforts of your home!

Handvo- From stove to the plate.

Here’s another Gujarati snack recipe that’s had a lot of fans. Handvo is a tea time snack — perfect for tea time, brunch, anytime! I tried this last week after i found this age old recipe from my Gujarati friend...

Ingredients:

Long Grain Rice – 1 cup (200 gms)

Channa Daal – 1/4 cup (50 gms)

Toor Daal – 1/4 cup (50 gms)

Urad Daal – 1 heaping Tbsp

Yogurt – 1/2 cup (150 gms)

Green Chilies – 2 – 3 or to taste, finely chopped or ground

Ginger Paste – 2 tsp

Garlic Paste- 2 tsp (approx 3 large cloves)

Bottlegourd/Lauki – 1.5 cup, shredded and packed 

Salt – 2 tsp or to taste

Ajwain (caraway seeds) – 1/2 tsp

Sugar – 2 tsp

Turmeric Powder – 1/2 tsp

Eno Fruit Salt – 1 tsp

Sesame Seeds (til) – 2 Tbsp

Oil – 3 Tbsp (divided)

Mustard Seeds (rai) – 1 tsp

Asafoetida (Hing) – 1/4 tsp

Red Chili Powder – 1/2 tsp

Curry Leaves – few

Method:

Wash Rice and all Daals and soak them for at least 4-6 hours. Drain water from Rice/Daal and coarsely grind them with Yogurt (if possible, do not add any additional water while grinding). Food processor or blender may be used.

In a medium size mixing bowl, add batter from above and mix in the following: Ginger, Garlic, Green Chilies, Salt, Sugar, Ajwain, Turmeric Powder and Doodhi/Lauki. Mix well. In a small skillet, heat 1 Tbsp of Oil slightly. Add Curry Leaves and Red Chili Powder. Add this Oil mixture to the above batter and mix well. Cover and let this batter rest for 6-7 hours or overnight (no need to refrigerate). Add Eno Fruit Salt and mix well to make the batter foamy. Divide batter into greased muffin pan or pour int a greased cake pan. Sprinkle Sesame Seeds over the top of the batter. In a small skillet, heat remaining 2 Tbsp Oil. Add Mustard Seeds and let them pop. Switch off stove. Add Asafoetida to the oil. Drizzle this oil seasoning over the top of the sesame seeds. Cover pan with aluminum foil and bake at 350F (180C) for 40 minutes. Remove foil and broil on High for approx 10 minutes until a light golden crust forms. Let the handvo rest for 10-15 minutes before eating.

Serves 6

Khandvi: from flour to the snack

Adding to my list of recipes and Gujarati snacks is Khandvi which not only looks very easy, cute and simple, but a misery if you can't roll the khandvi expertly. You'll end up with lumpy little blobs which have happened more than once with me. But it is truly said that practice makes perfect.

Conventional stove top method of making Khandvi is a time consuming. But I was so happy Microwaves has come to our rescue – now it is very easy to make the Khandvi mixture in the microwave, as long as you do it in short spurts, and stir it every time. Much better than ending up with burnt spots with the splattered batter!

So I found this one method easy and successful every time I tried. The process is a quick one and end result is not just any snack but it was also an art! There are only 3 secrets to making the Perfect Khandvi – use correct recipe proportions, find really sour buttermilk, and be patient! As for the recipe, here’s how you’ll make it.

Ingredients (Makes about 20 small rolls)

1 cup besan (chickpea flour)

2.5 cup sour buttermilk 

1/2 tsp turmeric powder

Salt to taste

A pinck of asafoetida

For Tempering
1/4 cup grated coconut 
1/4 cup fresh cilantro – chopped
2 small green chillies – chopped finely
2 tbsp oil
2 tsp mustard seeds
2 tsp sesame seeds

Method

Prepare 4 medium-sized stainless steel plates with a flat bottom and place it upside down or let’s get innovative and use large pizza plates or even large chopping board covered with foil.

In a large microwave-safe bowl, whisk together the besan, buttermilk, turmeric, asafoetida and salt making sure there are no lumps. Cook the mixture by microwaving for 30-45 second spurts and stirring after each interval. Repeat this procedure for about 4-5 times. After the 4th time, check to see if the mixture appears to be thick enough. Then perform the Test to see if it’s done.

The Ultimate Khandvi Test

Smear a small amount (teaspoonful) of the mixture on a steel plate and let it cool for a few seconds. Try rolling it off the surface. If it comes off easily and can be rolled, it is ready. If it sticks to the plate even after cooling, or breaks when you try to roll it, cook it for some more time. Once done, evenly spread the mixture onto the upturned plates and spread it thinly, using a spatula. Let the mixture cool for 10 minutes or so.

Use a blunt knife to gently cut the sheet into 1 inch wide strips. Then gently roll each strip into a tight roll. Finish with all the rolls and arrange them in a serving bowl. Set in the refrigerator till its time to serve. Meanwhile, take oil for tempering, add the mustard seeds to it and allow to splutter. Add the sesame seeds, cilantro and shredded coconut. Remove from heat and mix everything together. Sprinkle this onto the Khandvi rolls and serve!

Paneer korma

Yesterday night i was planning on making something quick and easy and also tasty and when rummaging through the fridge found a pack of paneer, some tomatoes, mava and cream. So it got me thinking about what tasty dish can be done using these ingredients which can be eaten with rotis. Finally i decided to make this easy dish i learnt from my mom; Paneer korma

Things you need to make this dish is 

250 gms paneer
4 Tomato
3 Onion
1 " long piece Ginger
2 Green Chilly
1 cup Mava
1 cup Cream
1/2 tsp Red Chili Powder
1/4 tsp Turmeric
1/2 tsp Garam Masala
2 tblsp Clarified Butter

Cut paneer in square pieces. Grind onion, ginger and green chilly. Grate mava. Heat clarified butter (ghee) in a pan. Add onion and tomato paste. Continue cooking it on medium flame till ghee/oil begins to separate. Add mava, cream. Simmer for 2 minutes. Add salt, red chili powder, turmeric, garam masala. Add paneer pieceswith 1/2 cup of water When the gravy thickens put off the flame. Take off the fire and serve hot. 

Cheese & Olive Bruschetta

1/2 cup mayonnaise (or salad dressing)

1 cup mozzarella cheese, grated

2 medium tomatoes, seeded,finely chopped

1/4 cup black olives, chopped

1/4 cup parmesan cheese (preferably freshly grated)

1 teaspoon oregano

1/4 teaspoon basil

1 teaspoon black pepper

1 baguette, fresh, about 2 1/2" round and 27" long

1/3 cup butter, softened

Mix the first 8 ingredients (this can be done the day ahead and refrigerated). Cut the baguette into 1" slices. Butter one side. Arrange on a cookie sheet, buttered side up. Divide the mixture among the slices and spread. Bake in 350F oven for about 15 minutes and the cheese has melted.

Frosted Spice Baked Cake Donuts

These are great spice donuts. Since you bake them instead of fry them, they have less fat and fewer calories.

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon salt

2 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla

1/2 cup milk

2 tablespoons butter, melted

For the frosting

1 cup powdered sugar

2 tablespoons butter, melted

2 tablespoons water

1/2 teaspoon vanilla

Directions

Preheat the oven to 325 degrees. Grease a baked donut pan. Combine the flour, baking powder, spices, and salt in a large bowl. In another bowl, whisk the eggs with the sugar, vanilla, milk, and melted butter. Add the liquid mixture to the flour mixture a third at a time, stirring after each addition. Stir until the batter is smooth. Fill the donut cavities 2/3 full of batter. This recipe will make 12 large donuts. Bake for eight minutes. Cool for several minutes in the pan and then remove the donuts with a silicone spatula to completely cool on a rack.

For the glaze, mix the water a little at a time into the powdered sugar until it is the desired consistency, adding the butter and vanilla. Frost the donuts.