Wednesday, 30 November 2016

Paneer Frankie

I am sharing an interesting recipe of paneer frankie. The recipe is very easy and tasty too. Recently I had some extra milk packets in my refrigerator, so I prepared homemade paneer from those milk packets. When I was preparing the paneer, thought of making something different with it. Every morning giving different tiffin is a challenge for me. So paneer frankie was the first name came into my mind. I knew it is going to be quick preparation and healthy too.



You can use store bought paneers too. I made the stuffing as simple as possible so that it takes less time. For the outer wrap I have used both whole wheat flour and all purpose flour.  The quantity of whole wheat flour is almost double. If you wish you can totally cut down the all purpose flour and use only whole wheat flour.

Paneer Frankie

Ingredients

Whole wheat flour - 1 cup
All purpose flour - 1/2 cup
Salt to taste
Refined oil - 1 tablespoon

For stuffing

Paneer - 200 gms, cut in to cubes
Capsicum - 1 big, sliced
Onion - 2 medium, sliced
Ginger Paste - 11/2 teaspoon
Tomato Ketchup - 2 tablespoon
Chaat Masala - 1 teaspoon
Red chilli powder - 1/2 teaspoon
Refined Oil - 3 to 4 tablespoon
Salt to taste

Procedure

1. Take whole wheat flour, all purpose flour, salt and refined oil in a bowl. Add required water and knead a smooth dough. Leave it for half an hour.
2. Heat  2 tablespoon oil in a pan and saute the paneer with little salt and keep them aside.
3. Now add the remaining oil and saute the onions for few minutes.
4. Next add the sliced capsicum and saute them well.
5. It's time to add the spices including ginger paste, red chilli powder, chaat masala and salt as per taste. Cook them well.
6. Add tomato ketchup and mix well.
7. Finally add the paneer and toss well with the spices. Keep the stuffing aside.
8. Now make big size balls from the dough. Roll each dough into a big circle like roti.
9. Heat a tawa and cook both sides of each roti.
10. Place a roti on a plate and place a portion of the stuffing on one side. Roll the roti and use a tooth pick to close it.





Monday, 21 November 2016

Coconut Burfi / Two ingredient Coconut Burfi

Weekend was as usual busy!! These days I am not finding any time for myself and hence less blogging..Days have become shorter and evenings are approaching faster. I had a helper in morning cooking for last  few months and the lady suddenly left without any notice. You can understand my situation now. Sometimes while going from one room to other room I feel I should have skating shoes so that I can save some time :P. But that doesn't mean I have stopped cooking for blog. Yes apart from day-to-day cooking there are special dishes (may be simple or complicated) which I cook to publish in my blog..



Recently I prepared coconut burfi and specifically I should say two ingredient coconut burfi. This is an age old sweet and no fancy required. Only hurdle of making this sweet is to scrap the coconut. Preparation time is more more this recipe but cooking time is very less 10 to 12 minutes. Then you need to give some resting time to the dish which is 1 to 2 hours. Instead of square shape you can make them round and in Bengali we call it 'Naru'. Normally naru is prepare with coconut and jaggery. Here is the recipe of gur r narkel naru. Now I will share the recipe of how to prepare two ingredient coconut burfi or chinir narkel sandesh.

Coconut Burfi / Two ingredient Coconut Burfi
Ingredients

Coconut (scraped) - 2 cups
Sugar - 2/3 cup  to 1 cup
Cardamom Pod - 1 or 2 (Optional)
Ghee for greasing plate

Procedure

1. Take scraped coconut in a pan and add sugar into it. Mix them well.
2. Now switch on the gas and keep on stirring until the sugar dissolves and gives a sticky texture to the mixture.
3. In the mean time grease a plate and keep it ready.
4. When the sugar dissolves you can crush a cardamom pod and throw into the mixture to get lovely aroma and flavour. You can avoid this if you don't like cardamom.
5. After 8 to 10 minutes coconut and sugar is properly mixed with each other. Now you can pour the mixture on the greased plate and give square shape and allow it to cool.
6. Once it is cooled you can cut square shapes of burfi using sharp knife. You can store them in air tight container.


Friday, 18 November 2016

Instant Nei Appam

Nei appam is also known as Karthigai appam or sweet appam or unniyappam. Traditional version of nei appam needs to soak rice for 3 to 4 hours however this recipe is an instant version which I found  here. After coming to Bangalore I came to know about appam and when I learnt this can be prepared in a special pan with very less oil, I immediately bought one for my kitchen :). Normally I prepare Masala paniyaram for our breakfast and serve with coconut chutney.  You don't need any chutney as side for this nei appam, you can simply engulf them. he he...



This is specially prepared during the occasion of Kathigai deepam however this sweet balls can be prepared any time through out the year. Actually nei appam could be a healthy snacks for kids which contains jaggery instead of sugar. 

Instant Nei Appam
Ingredients

Wheat Flour/Atta - 1/4 cup
Rice Flour - 1/3 cup
Fine Rava - 1/2 cup
Jaggery - 3/4 cup
Water - 1/2 cup (for jaggery syrup) + as reqd
Cooking Soda - 1/4 tsp
Elachi powder - a generous pinch
Coconut grated - 2 tbsp
Salt - 1/8 tsp

Refined oil for frying the appams - 3 to 4 tablespoon (or as required)

Procedure

1. Take jaggery in a pan and add 1/2 cup water and mix until it dissolves well.
2. Now heat it until the bubbles come and strain the syrup once it becomes honey like consistency.
3. In another bowl take wheat flour, rava or sooji and rice flour and mix well.
4. Next add the jaggery syrup to this dry mixture and mix well so that there should not be any lumps.
5. Now it's time to adjust the consistency of the batter by adding some water. Batter should be like our dosa batter in consistency.
6. Now add grated coconut, cardamom powder into it and keep aside.
7. Finally add baking soda and mix it well when you are ready to prepare the appams.
8. Heat paniyaram pan and add few drops of oil in each hole of the pan.
9. Take a ladle full of batter and add in each hole. Cover the pan for few minutes and turn over the other side and cook for few more minutes until it turns brown.
10. Now take them out carefully and serve hot.