Posts filed under ‘paneer’

Tomatoes stuffed with Del Monte Mint Mayo and Paneer

Tomatoes stuffed with Del Monte Mint Mayo and Paneer is a simple side dish/snack, easy to put together, perfect for picnics or get-togethers. The delightful Del Monte mint mayo bursting with flavor makes it a refreshing snack any time of the day .This mint mayo also goes well with crispy tikkas and vegetable sandwiches. Use it as a dip for all grilled & fried snacks like tikkas, kebabs, cutlets, etc. You can also use it as a spread for sandwiches, subs, wraps and rolls. Try to use fresh but small tomatoes so that it is easy to serve and eat…

Continue Reading November 9, 2016 at 1:46 am Leave a comment

Garam Masala spiced Palak Paneer Timbale

A Timbale is a baked savory custard like dish usually made with meat, cheese, vegetables and eggs. Pasta or rice is sometimes added to the creamy mixture too. This elegant dish can be made almost with any vegetable.

There is a Light up your Diwali contest going on at The Urban spice. We have to create recipes with Spinach ,Egg , Brown Rice, Khoya or Oats as the core ingredient.

I thought of a Spinach Timable which has been on my mind for a while. Currently I am in a ‘fusion food’ creative mode and so the Spinach Timbale turned into a Garam Masala spiced Palak Paneer Timbale :).Two core ingredients Spinach and Eggs are incorporated in this recipe! So,this recipe has been created for The Urban Spice and KitchenAid India Diwali Contest.

Timbale

Instead of using any Pasta or Rice I preferred using Ragi/Nagli Rava. You can swap this with Semolina or any Millet if you like.

To add a little crunch and flavour, add some finely julienned Ginger as a garnish along with a garlic-Red Chilly flavoured  (Tadka) . A simple Kachumber kind of salad served on the side along with the soft creamy Timbale makes for a hearty meal, using day to day ingredients-The humble Palak Paneer Sabji  in gourmet avatar! It was super tasty as it is, but you can also serve this with a Tomato gravy if you like. These can be made ahead and baked just when you want to serve them.

Here’s the recipe for my Garam Masala Spiced Palak Paneer Timbale

Serves 2

Ingredients

For the Timbale

1 Tbsp Butter

1 onion, finely chopped

½ tsp garlic paste

½  tsp ginger paste

1 green chilly finely chopped

½-1 tsp Garam Masala

¼ Cup Ragi Rava, soaked in water for 5 minutes

½ Cup Spinach Puree

½ Cup grated or crumbled Paneer

1 egg

2 Tbsp fresh cream (I used Amul)

1 small pinch sugar

Handful of coriander leaves, chopped

Salt to taste

For the Garnish

2-3 Tbsp oil

1 inch Ginger piece,finely julienned

1 tsp Cumin seeds

¼ tsp Asafoetida

2-3 Garlic cloves,sliced

½ fresh Red Chilly sliced

For the Salad/Kachumbar

1 onion, sliced

1 Tomato, sliced lengthwise

A few cabbage shreds

1 Cucumber, sliced lengthwise

Salt and Red chilli powder to taste

1/2 tsp lime juice

Few sprigs of fresh coriander

Method

To make the Timbale

Preheat the oven to 190 degree celcius.

Grease two 175ml/ ¾ Cup Ramekins.

Line the base with a parchment paper and grease the paper.

In a pan heat the butter. Add the onion and the ginger garlic paste.

Saute for 1-2 minutes and then add the green chilly, Garam masala.

Saute for a few seconds and then add the Ragi Rava

Mix properly. Take off the heat.

Add the Spinach puree, Paneer,fresh coriander, Cream,salt and sugar.

Mix well and let the mixture cool a bit.

Whisk the egg and add this to the Spinach mixture.

Spoon the spinach mixture into the ramekins and place in a deep baking tray with tall sides.

Add hot water to the baking tray to come halfway up the sides of the ramekins.

Bake for  about 40-45 minutes till just set. (Insert a tester and check if it comes out clean)

Invert onto a plate and peel off the paper.

Serve Hot garnished with the fried Ginger and the Garlic-Chilly oil and the salad on the side.

For the garnish

Heat the oil in a very small pan.

Add the Ginger and fry till crisp.Take it out of the oil and drain on a paper towel.

In the same oil, add the cumin seeds and the Asafoetida.

Add the garlic and fry till golden.

Take off the heat and add the sliced Red chilly

For the Salad/Kachumbar

Mix all the ingredients and serve.

November 27, 2015 at 1:38 pm 1 comment

Lebanese Smoked Vegetable Sandwich

Past week we have been gorging on Mediterranean food. Made whole wheat Pita bread using Sanjeevkapoor’s recipe. They turned out quite good with ~ 80% puffing rate! Stuffed it with Falafel from the recipe here and topped it with Nupur’s Tahini sauce.

This was just a prelude to the party that we had to host. For the party I made some Pita bread stuffed with smoked vegetables (Lebanese smoked vegetable sandwich) and topped with a yoghurt-mustard dip both recipes from Nita Mehta’s mini cookbook ‘Low cal snacks’. This was a huge hit with the guests. I smoked the veggies on a charcoal fired grill.

The other items on the menu were Green Chana kebabs adapted from Ranjit Rai’s Tandoor-The great Indian Barbecue served with a spicy mint chutney, grilled white onions, skewered cheese and fruits (without grilling) glazed with ginger-brown sugar syrup and some delectable eggless dark Chocolate- Orange Mousse from Aparna’s recipe.

Thank you all the lovely recipe owners for making my party a hit! 🙂

Here’s the recipe for the Lebanese Smoked vegetable sandwiches adapted from Nita Mehta’s book:

Smoked veggies of your choice chopped (I used Red, Yellow bell pepper, mushrooms) ;all smoked directly on a charcoal fired grill.

Tomatoes smoked, skin removed and chopped (remove the seeds and the pulp)

Paneer (Indian cottage cheese) smoked/grilled and cubed (use the soft variety, I used Amul paneer)

Fresh oregano chopped

Fresh parsley chopped

Freshly ground black pepper

Chilli flakes (the original recipe did not suggest this but I added it to make the sandwiches spicier)

Salt to taste

Pita bread cut into quarter

Toss the smoked chopped vegetables and paneer cubes together. Add the chopped parsley, oregano, black pepper, chilli flakes and salt. Mix well.

Cut the Pita bread into quarters and stuff the smoked veggie mix. Top it with the youghurt mustard dip and serve immediately.

For the Yoghurt mustard dip:

Youghurt/curd

Mustard paste

Salt

Black pepper

I also added 1-2 tsps of some leftover Tahini paste

Whisk  all the ingredients together and serve with the smoked veggie-pita sandwiches.

February 17, 2010 at 3:01 pm 7 comments

Tandoori Platter

Tandoori-the name itself triggers the taste buds for most of the people. The combination of different aromatic spices with the raw smoked vegetables is sure to tempt even fussy eaters! These are wonderful party starters (if you have the patience) or cocktail snacks.

You can use assorted vegetables like cauliflower, potatoes, yam, fresh green peas with the shells, baby onions or even fruits like pineapple. This is the perfect season for spicy hot Tandoori parties.

My Tandoori platter today has babycorns, mushrooms and Paneer (Indian cottage cheese). I don’t have a Tandoor, so I use a shegri (chulha) – a coal fired stove. You can use the stove top with a griddle or even the oven to grill the vegetables.

 Here’s the recipe for my Tandoori platter:

10-12 Babycorns

10-12 button Mushrooms

10-12 Paneer cubes

For the Marinade:

~ ½ cup thick curd

2 tsp Tandoori Masala

1 tsp Chaat Masala

1 tsp Red chilli powder

¼ tsp turmeric

½ tsp lemon juice

4-5 mint leaves chopped finely (or coriander leaves)

~2-3 tsp oil

Salt to taste

 Whisk the Marinade ingredients together. Adjust the spices to your taste, if required.

Add the Babycorns, Paneer and Mushrooms to the curd mixture.

Mix well so that the curd mixture coats all the pieces evenly.

Keep aside for 30minutes to 1 hr.

Grill on the coal fired stove (using a mesh) or insert into skewers and grill on stove tops or grill in the oven till vegetables are browned or even a little charred (if you like the smoky flavour)

Serve hot direct from the stove top!

Note: Chopped onions sprinkled with salt and red chilli powder and green chutney are good accompaniments with the Tandoori vegetables.

December 29, 2009 at 3:50 pm 6 comments

Power Parathas- Veggie stuffed Spinach Parathas.

We had some guests last night for dinner; one of our family friend’s daughter is getting married. We celebrated her engagement earlier with Chaats.Now for the pre-wedding dinner (this is called ‘Kelvan’ in Marathi) I wanted to make something substantial yet different. Also there were two grandmothers coming, so I had to plan something accordingly.

This was the time I felt the need for a ‘Menu Planner’ website! You feed what you need;

Prewedding dinner+substantial+Something different+2 grandmothers and press Search!

And then automatically you get the planned Menu:

Veggie stuffed spinach parathas

Boondi Raita

Tricolored Penne pasta

Mushroom fried rice

Fruit Salad with Raspberyy Jelly and Custard

(Anytakers for such a website??)  

Yes that’s the spread that I cooked finally. It’s really a spread since it spans cuisines from many countries! Indian to Italian to Chinese. As you can see I did not follow any theme! But they loved it!J

I will post the recipes one–by-one as and when I can. __________________________________________________________ 

Veggie stuffed Spinach parathas recipe

_____________________________________________________ 

 veggiespinachparatha.jpg

(You have to excuse the poor photos. I had to click them before the guests arrived and after slogging in the kitchen for the whole evening I was too tired to take extra efforts!)

For the cover:

1 bunch Spinach/Palak

~  2 ½ cups Wheat Flour

1 tsp green chilly paste

1 tsp cumene powder

1 tsp coriander powder

Salt to taste 

For the stuffing:

3/4th  cup cauliflower florets

3/4th  cup finely grated Carrots

3/4th  cup French beand finely chopped

3 Potatoes boiled, peeled and mashed

½ cup Paneer (cottage cheese) grated

Handful of fresh green coriander leaves finely chopped

2 tsp ginger-green chilly paste

Salt to taste 

Oil/butter for frying the parathas 

†For the cover:

† Clean and Wash the Spinach leaves thoroughly. Keep the stems as much as possible. Blanch the Spinach leaves; Bring about 2 cups of water to a boil. Add a pinch of sugar and little salt. Add the spinach leaves and cook uncovered for ~5-8 minutes. Strain the water (don’t discard the water) and immediately add the cooked spinach to cold water. This helps to retain the green color of the spinach. Alternatively you can blanch the spinach in the Microwave.Puree the blanched spinach.

†In a wide bowl add the wheat flour, spinach puree and all the ingredients for the cover.

†Knead into a soft lovely green dough ball. Add water if necessary.

†Divide the dough into lemon sized balls. Keep aside covered for ½ an hour. 

For the stuffing:

†I used Nupur’s tip for cooking potatoes in the microwave with excellent results! Specially if you want no moisture in the potatoes for parathas follow this simple method: Wash the potatoes and prick them all over with a fork.Microwave on the turn table for 3 minutes. Turn them and microwave for another 2-3 minutes.(The time required may vary) That’s it. Peel and mash the cooked potatoes.

†Cut the cauliflower florets finely or as I did spin them in the Food processor once to have really fine florets!

†I did the same with the French beans.

†In a non stick pan dry cook the cauliflower and beans. Try and remove moisture as far as possible.

†Add the carrots and cook for a few more minutes.

†Cook till the veggies become a little tender.

†Mix all the ingredients for the stuffing.

†Flatten the dough ball into small thin circle.Stuff with as much stuffing as you can.

†Bring together the cover from all the sides to the center, seal tightly and roll out into thin round discs, using wheat flour for dusting.

†Cook on a hot griddle/tava, using a little oil/butter, until both sides are golden brown.

†Repeat with the remaining dough and stuffing.

†Serve hot with Raita, Pickle or Chutney.

October 14, 2007 at 12:26 pm 18 comments

Coriander Soup

From incessant torrential downpour the Monsoon has shifted gear and we now have light showers. That must be sounding like a weather update to you J

The wet rainy weather is just perfect for a hot piping Coriander soup, which we had for dinner last night.

coriandersoup.jpg

Photographing soups is quite challenging for me J and you can see that the result doesn’t make justice to the Coriander soup…It is much more tempting and tastier than it looks in the photo!__________________________________________________________                                                            Coriander Soup recipe

Serves : 4-5

_____________________________________________________ 

½ cup carrots, peeled chopped and finely chopped

½ cup Cauliflower finely chopped

(Or veggies of your choice)

½ cup Paneer (cottage cheese) finely cubed

½ cup chopped coriander leaves (don’t discard the stems)

~ 6-7 cups water

1 tsp Black/White pepper powder

2 tsp White Vinegar

Salt as per taste

Boil water and add the chopped carrots and cauliflower.

Nicely wash and add the Coriander stems to the water.

Add salt.

Cover and cook till the veggies are almost done.

Remove the coriander stems.

Add the Paneer cubes and the chopped coriander leaves.

Boil for 2-3 minutes more.

Season with Pepper powder and white Vinegar.

Serve piping hot.

coriandersoup2.jpg 

Coriander soup and Spaghetti in mushroom tomato sauce -for our dinner last night

July 10, 2007 at 10:25 am 6 comments

Nutri-Sandwich

I love sandwiches for breakfast -They are very quick to make, you can sandwich almost anything between two slices of bread (sometimes even leftover curries), and very easy to carry. Usually I have my breakfast on my way to work so I usually end up making sandwiches for breakfast.

This is a spicy but healthy Sandwich.I make it quite often especially,when I am in a hurry with the available veggies.

I am sending my Nutri-Sandwich all the way to Newfoundland & Labrador for Trupti’s WBB#12 –Spice it Up. 

nutrisandwich.jpg

         Nutri-Sandwich for Trupti’s WBB#12 -Spice it Up

_________________________________________________________ 

Nutri-Sandwich recipe

Makes- 2 sandwiches

_____________________________________________________ 

Ingredients: 

4 slices spiced Multigrain Bread 

multigrainbread.jpg

        Spiced Multigrain bread from our local Bakery

2 tbsp Paneer grated or mashed nicely

¼ cup carrot peeled and grated

¼ cup Beetroot peeled and grated

¼ cup Moong sprouts parboiled

¼ tsp Pavbhaji Masala

A pinch of red chilli powder

A pinch of pepper powder

¼ tsp cumene seeds

Hot and sweet -Tomato Ketchup

Butter

Cheese

Salt to taste 

Heat a little butter in a pan and add the cumene seeds. Add the carrots and bettroot . Add salt, stir and cook covered for a few minutes.Don’t overcook the vegetables. Sprinkle pepper powder and mix nicely. Add the moong sprouts and mix well.

Take the mashed paneer in a bowl.Add a pinch of chilli powder, the pavbhaji Masala and little salt. 

Coat the bread slices with butter. 

Spread the mashed panner on one of the bread slices.

Add the vegetables and spread nicely.

Top with Tomato Ketchup and Grated Cheese.

Cover with another slice of bread.

Grill for 3-4 minutes and serve hot. 

June 20, 2007 at 4:21 pm 6 comments

Mexican Paneer Wraps

A couple of days back we went to the local McDonald’s outlet and had their Paneer Salsa Wrap. Over the weekend I tried making my own Mexican Paneer Wraps at home (I can’t use the name ‘Paneer Salsa Wrap’ it seems to be their trademark!) According to family and friends the rolls were much better than the original J(I dedicate my success to lotso’ hard work and love I put into my cooking J) I have no idea how they make at Mc’s but I made them with the available ingredients and to suit our taste.

I was very impressed and encouraged by Sailu’s recent posts on Mexican recipes.  I used her recipe for the Tomato Salsa as well as Sour Cream. Thanks Sailu. You will find very simple and easy recipes on her lovely blog here.

Paneer (cottage cheese) slices and some veggies along with the Tomato Salsa and Sour cream are wrapped in a tortilla to make these delicious wraps.

 psr.jpg

__________________________________________________                                                                                                                                                                     

 Mexican Paneer wraps recipe :To Make ~6-7 wraps      __________________________________________________

For the Flour Tortilla 

1 cup Wheat Flour

1 cup Maida (All purpose flour)

2 tsp oil

For the Paneer slices 

Paneer block about 250 gms

 3 – 4 tbsp cornflour

2-3 tsp Worcestershire sauce (optional)

salt as per taste

oil for deep frying

For the veggie filling 

1 1/2 cups chopped mixed vegetables (onions, carrots, beans, cauliflower, sweetcorn kernels)or veggies of your choice

Dried parsley

Red chilli flakes

1tsp olive oil

Salt to taste

For the topping 

Shredded cabbage –Red/Purple variety

Grated Cheese

Tomato Salsa

Sour Cream

Preparation 

 Sieve and mix the wheat flour and maida, add oil, salt as required and knead into soft pliable dough. Keep aside for ½ an hour. Meanwhile, mix cornflour, salt, Worcestershire sauce and make a slurry using water.Cut paneer into slices lengthwise and about ½ a cm in thickness.Dip these slices in the cornflour slurry and deep fry in oil till golden brown. Heat Olive oil add the onions and sauté till translucent. Add the other veggies and cook for few minutes. Keep them crunchy do not overcook them. Add salt, dried parsely and chilli flakes and mix nicely. 

To make the wraps 

Make small lemon sized balls from the dough. Roll out each ball into thin round Chapatis/Rotis ~7” in diameter.Heat a griddle/tava and lightly roast the tortilla on both sides for about a minute or so. The tortillas should not become brown, just roast for a few seconds.  Place each warm tortilla on a flat surface. Put the Salsa over it and spread evenly. Add some veggie filling and spread it too. Place the Paneer  slice at the centre. Top it with the shredded cabbage, sour cream and grated cheese. Sprinkle red chilli flakes and dried parsley and roll the tortilla firmly. Use some milk if required to seal the edges. Seal the bottom on one side of the tortilla to give it a pocket like shape( Its easier to eat that way) Grill the Paneer Salsa Rolls in the oven for ~ 10 minutes from all sides. Serve hot

May 3, 2007 at 3:42 pm 21 comments


June 2021
M T W T F S S
 123456
78910111213
14151617181920
21222324252627
282930  

Categories

Bologmint

badge

Find my recipes at The Urban Spice

Feeds

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,487 other followers

Tweet me


%d bloggers like this: