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Monday, November 30, 2009

Gobi Parantha - T&T from TongueTicklers


I cooked this delicious Gobi ke parathe from Sunshinemom's Tongue Ticklers. I first tasted this parantha while at my aunty's place in Delhi and also learnt the recipe from her. She used to grate the cauliflower, mix it with some spices and directly used it as the filling.
When I first prepared this recpe, I had the problem with the moisture coming out from the cauliflowers, then I sauted the grated cauliflower to remove the excess moisture. While searching through the blog, I came across this recipe for Gobi ke parathe, which is almost the same as I like to prepare.
Only I like to add chopped coriander leaves and a little red chilli powder to the filling.

Gobi Parantha (Find the original recipe here)

Ingredients:

Dough:
  • Plain flour (maida): 2 cups
  • Water (as required)
  • White oil (for kneading dough): 1 tbsp
  • Salt to taste

Filling

  • Cauliflower: 250 gms
  • Carom seeds: 1/4 tsp
  • Salt to taste
  • White Oil: 1/4 tsp
  • Garam masala: 1/2 tsp
  • Green chilli, finely chopped: 1-2
  • Red chilli powder: 1/2 tsp
  • Coriander leaves, finely chopped: 2 bunch
  • Ginger, grated: 1/2"

Method:

  1. Dough: Take the flour in a bowl and add white oil and salt. Slowly add water and knead to form a smooth dough. Cover and keep aside.
  2. Filing: Discard the stalks and grate cauliflower florets.
  3. Heat the oil in a pan. When hot sizzle the carom seeds, add the chillies and ginger followed by cauliflower gratings, salt and garam masala. Saute for 1-2 mins till the moisture dries up a little. Remove and keep aside.
  4. Rolling the paranthas: Take a small portion of the dough, make a pocket, put a small portion of the filling, gather and close the dough. Roll out the dough carefully and saute and toast with white oil. Serve hot with raita, pickles and any other gravy side dish.
Sending this Gobi Parantha to T&T-TongueTicklers, event started by Zlamushka and guest hosted by The Singing Chef

Aloo Paneer Masala


A delicious and easy to prepare Aloo Paneer Masala / Curry recipe, perfect side dish to have with chapati, parantha and even with rice dishes.

Ingredients:
  • Paneer, cubed: 250 gms
  • Potatoes, cubed: 200 gms / 3-4 large potatoes
  • Tomatoes, roughly chopped: 2 small
  • Onions: 3 (grated)
  • Garlic paste: 1 tsp
  • Ginger paste: 1 tsp
  • Coriander powder: 3 tsp
  • Cumin Powder: 1 tsp
  • Chilli powder: 1 tsp
  • Garam masala: 1 tsp
  • Salt: to taste
  • Sugar: 1 tsp
  • Turmeric powder: 1 tsp
  • White oil / mustard oil: 2 tbsp
  • Fresh cream: 1/4 cup (optional)
  • Coriander leaves, chopped (to garnish)

Method:

  1. Boil water in a bowl and release the paneer cubes. Switch off gas and keep the bowl covered for 10 mins. Drain the paneer cubes and keep aside. (You can also lightly saute the paneer cubes if desired).
  2. Heat oil in a kadhai, add sugar and saute the grated onions, add the ginger & garlic paste, mix well. Add the chopped tomatoes and combine with the masala.
  3. Add the cubed potatoes, turmeric, cumin and jeera powder, salt and garam masala and mix well so that the masala coats the potatoes.
  4. Add 1/2 cup water and cook covered till potatoes are tender.
  5. Add the paneer cubes, mix carefully and adjust water to get a gravy of desired consistency and cook for 5 minutes.
  6. Garnish with fresh cream, chopped coriander leaves and serve hot.


Sending this paneer dish to the following events, JFI-Paneer guest hosted by Cardamom; Radhika's and Sudeshna's Foods For 7 Stages Of Life-Kids Special and to Think Spice-Think Turmeric guest hosted by Sudeshna, event started by Sunita..

Chaaler Payesh (Rice Kheer)


Chaaler Payesh (Rice Kheer) is one of the most typical authentic Bengali sweets / dessert preparation, loved and cherished by all Bengalis, specially prepared in auspicious occasions like birthdays, pujas and festive times. It always a treat for our birthdays, specially prepared by my mother.

The traditional way to prepare this kheer / payesh is to boil the milk on low heat for and then the rice is added. Boiling is continued till rice is tender. Sugar, raisins and cashew nuts are added to the milk & rice and cooked for some more time till the milk becomes slightly dense or as per your desired consistency. Cardamom powder is sprinkled. This can be served warm or chilled.

A special type of rice called "gobindo bhog rice" is used in this recipe. I prepared this dish with basmati rice in microwave.

Ingredients:
  • Basmati Rice: 1/4 cup (50 gms)
  • Milk: 500 ml
  • Sugar: 100-125 gms
  • Black Cardamom Powder: 1/2 tsp
  • Dry Fruits: Raisins, Cashew Nuts, Almonds and Pistachios

Method:

  1. Wash and soak the rice for 15-20 mins. Drain the water and keep aside.
  2. In a deep microwave safe bowl, mix milk, rice and boil at 100% for 6-7 mins. (Stir after 3 mins).
  3. Add sugar & cardamom powder and microwave at 60% power for 10-12 mins and again at 40% for 5 more mins. Allow to stand for 5 mins.
  4. Garnish with chopped dry fruits of your choice. Serve warm or chilled.

Sending this delicious rice kheer to EC's WYF - Speciality Food event and MEC-Sweets N Savouries guest hosted by Paru of Brindavan, event started by Srivalli and Radhika's & Sudeshna's Food for 7 stages of life: Kid's Special event.

Sunday, November 29, 2009

Jeera Rice


Jeera Rice (Cumin flavored rice), is a simple and tasty variation on plain boiled rice made with cumin seeds. Jeera rice can be prepared in 2 ways, one by total absorption of water by the rice and other by draining the water from the rice, where the starch is discarded.

Generally cumin seeds are lightly sauted in ghee / white oil and then the soaked basmati rice is cooked with sufficient water till soft or the parboiled rice is tossed with the sauted cumin seeds to bring out the flavour. Jeera rice is generally served with any veg or non-veg gravy / curry side dishes. This is recipe for Jeera Rice, made in a microwave.
Ingredients:
  • Basmati Rice: 1 cup (200 gms)
  • Water: 1& 1/2 cups
  • Cumin seeds: 1 tsp
  • Cloves: 4
  • Cinnamon sticks: 2
  • Bay leaves: 2
  • Green cardamom: 2-3
  • Ghee: 2 tbsp
  • Salt to taste
  • Coriander leaves, chopped: 2 bunch (optional)

Method:

  1. Wash and soak the rice for 30 mins. Drain and keep aside.
  2. In a microwave safe bowl, add the ghee, bay leaves, cumin seeds, cloves, cinnamon sticks & green cardamom and microwave for 1 min.
  3. Add the soaked rice, water and salt, mix well and boil covered at 100% power for 9-10mins and then at 60% power for 6-8 mins. (Stir in between every 5 mins). Allow to stand, covered for 5 mins.
  4. Garnish with chopped coriander leaves are serve hot with any side dish of your choice along with raita and green salad.

I am sending this rice dish to Srilekha's EFM-Variety Rice event...

I am also sending some rice recipes from my archives, Paneer Peas Pulao, Jeera Peas Rice, Kiribath and Mishti Bhaat

Tuesday, November 10, 2009

Paneer Peas Pulao

Paneer Peas Pulao is a delicious North Indian dish. Though pulao is generally cooked by boiling rice in a handi / big bowl, I prepared this pulao in a pressure cooker. The raisins and cashew nuts added to the pulao, bring out the authentic taste in this Paneer (cottage cheese) Peas Pulao.


Ingredients:

  • Basmati rice: 2 cups (200 gms)
  • Paneer (cottage cheese), cubed: 150 gms
  • Peas, shelled: 1 cup (100 gms)
  • Cashew nuts, halved: 50 gms
  • Raisins: 50 gms
  • Bay leaf: 2
  • Cinnamon stick: 1"
  • Cloves: 4-5
  • Green Cardamoms: 2-3
  • Vegetable oil: 3-4 tbsp
  • Sugar: 2 tsp (optional)
  • Salt to taste
  • Water: 3&1/2 cups

Procedure:

  1. Wash rice thoroughly, let it soak in a bowl for 30 mins, drain and keep aside.
  2. Boil water in a bowl, put the paneer cubes, simmer and soak for 2-3 mins. Drain and keep aside.
  3. Heat oil in a frying pan, release the cashew nuts and saute till light golden. Remove and set aside. Similarly lightly saute the raisins, drain oil and keep aside.
  4. Heat oil in a pressure cooker and add whole spices. Stir and saute for 1-2 mins. Add rice, peas, paneer cubes and half the portion of fried cashew nuts & raisins. Lightly saute until all the ingredients are well coated with oil.
  5. Add water, sugar and salt. Stir a little, cover the cooker with the lid and bring the water to a boil. When the water starts boiling (steam comes out of the nozzle), put the whistle cap on the lid and cook till 2-3 whistles.
  6. Let the cooker cool down, gently transfer the pulao to a serving dish. Garnish with rest of the fried cashew nuts & raisins. Serve hot.

Sending this pulao recipe to Sara's Say Cheese event...


I am also sending the following recipes to the event....


Paneer Parantha


Creamy Cheesy Pasta


and some of my favourites from the archives




Classic Cheese Pizza


Navratan Korma


Hariyali Paneer Tikka

Monday, November 2, 2009

Paneer Parantha


Paneer (Cottage Cheese) is the most common type of cheese available, popular in India and a rich source of protein. Generally paneer parantha is prepared by putting a stuffing of paneer & spices inside a dough, sometimes stuffing is placed in between two rolled out doughs, pressed together, again rolled out and cooked in oil. Here is the recipe for Paneer Parantha, prepared in a slighty different way...

Ingredients:
  • Paneer, grated: 1-1/2 cup
  • Wheat Flour (Atta): 2 cups
  • White Flour (Maida): 1 cup
  • Roasted Cumin (Jeera) seed powder: 2-3 tsp (to taste)
  • Red chilli powder: 1 tsp
  • Salt to taste
  • White oil, frying

Method:

  1. Sieve Atta & Maida together, add salt and mix well. Take a little amount of the mixed flours, add the grated paneer and combine well. Add a little white oil.
  2. Knead slowly, gradually add the rest of the flour to form a smooth dough (Add water if required, but do not add too much water, it may appear sticky at first, coat your hand in flour so that it's easy to knead). Make 10-12 equal balls.
  3. Take a ball, carefully roll out to form a circle (Apply flour to your hand to prevent sticking).
  4. Heat a non-stick frying pan, place the rolled dough and toast on both sides. Apply a little oil around the edges and turn on the other sise.
  5. Flip again and cook on both sides till golden brown. Serve hot with raita / chutney.

Sending this delicious Paneer (Cottage Cheese) Paranthas to CFK - Wheat, hosted by Sireesha, event started by Sharmi and to Sara's Say Cheese event...

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