Thursday, June 27, 2013

Spicy Paneer Burgers

I am a fast food addict and love Burgers. Esp the spicy Paneer burgers you get in McD here in India. But every time I eat them, my tummy goes for a toss :(

R has been telling me from some time to prepare them at home. I have never done this before as I was afraid to spoil my fav food..

Today I had this craving of eating something fried.. some fries and it was raining. .so decided to brave the Burgers!!

You need
Burger buns - 6 store brought

For the filling
Paneer - 1 pack (I used Nandini)
Onion - 1 medium
Green chillies - 5
Cilantro - 10 sprigs
Corn - 1/2 cup
Kasoori Methi - 1 tbsp
Salt

Bread - 2 slices (a day old)
Cornflour - 3 tbsp
Red chillie powder - 2 tsp
Oil for frying

Red chillie Sauce
Thinly sliced onion and tomato rings
Mayonaise 
Slices of cheese


Method:
I used my chopper to make bread crumbs out of my bread.
Cut the Paneer slab into 4 - 5 pieces and chop them in the same chopper
Remove and keep aside
Chop the green chillies, onion, cilantro
Remove and keep aside
Add the corn and run the chopper for 4 pulses
Mix every thing together, add salt and kasoori methi and knead
No need to add any water

Mix cornflour, salt and red chillie powder in a bowl
Add 1 cup water and mix well

Heat oil

Now make a big lemon sized ball of the paneer mixture and flatten it into the form of a cutlet i.e flatten it into 1 inch thick slab, round off the edges.
Dip it in the cornflour batter
Remove it and roll it on the bread crumb
Slowly slide it in to the oil. Ensure oil is not very hot else the bread crumbs coating the outside of the cutlets will burn
When the cutlets are golden brown, remove to absorbent paper to remove excess oil


To make Burgers
Cut the Burger bun in half
Roast on hot pan for 1 min
Place the bottom half of the burger on the serving plate
Add a dollop of mayo and spread it on the bun
Keep tomato and onions rings
Keep the cutlet
Add a slice of cheese
Close the top
Dunk it into the microwave for 30 secs
Serve :)

This is off to "Know your dairy" even hosted by Amrita (Originally by  Jagruti)

Wednesday, June 26, 2013

Mavina Hannina Rasayana

When I saw the even announcement from Jagruti regarding Dad's cooking, the 2 things that came to my mind were Churmuri and Mavina Rasayana. My Dad used to make these two soo well that, if mom said there is mavina rasayana, I remember we asking "Who made it? Daddy or you?"

Here is how you make it:

You need
Mango - 1 ripe 
Coconut milk - 1 cup
Sugar - 1 tbsp 
Salt - 1/2 tsp
Cardamom powder - 1 pinch



Method:
Remove the mango skin
And grind the mango in the mixie with Sugar and Salt
Keep aside
Prepare the coconut milk
The ratio of the coconut milk and mango pulp should be 1:1
Mix the mango pulp and the coconut milk
Sprinkle Cardamom powder and serve.

This is off to Jagruti's "Dad's Cooking Event"


Thepla with Aloo

If I am making thepla, I have to add methi leaves in it. So when R asked me to make roti or paratha for dinner I decided on making this.

You need:
Wheat flour - 2 cups
Methi Leaves (Fenugreek leaves) - 1 cup 
Potato - 2 medium boiled and mashed
Onion - 1 medium finely chopped
Green chillies - 4 (adjust as per taste) finley chopped
Corinader - 10 sprigs
Ghee - 1 tbsp
Rasam powder / Garam Masala - 3 tsp
Milk - 2 tbsp
Salt
Oil
Water



Method:
Remove the stems from the methi leaves. Clean them and chop them finely.
Heat a pan, add 1 tsp oil
Fry the methi leaves for 2 mins. Remove and keep aside
Clean the corinader and chop them too.
Mix wheat flour, fried methi leaves, coriander leaves, onion, green chillies, rasam powder, salt, mashed potato, Ghee and Milk.
Add water and make a soft dough
Divide the dough into small ping ball size portions
Roll it like a roti
Roast it on hot griddle with a little Ghee, on both the sides, flipping at regular intervals till cooked.
Serve Hot with Pickle and curds.

We had ours with Mavina Rasayana :)

This one is off to "Dish name starts with T" hosted by Akila and "Only - Crazy for Potatoes" hosted by Sowmya (Originally started by Pari )



Golden Fried Baby Corn

This is one of A's favourite fried snacks. And every time I make something fried at home she goes "Amma babycorn idre naanoo tintha idde"

Yesterday we went to the local grocery shop and she saw Baby corn and started jumping up and down saying Baby corn baby corn

And we made it today :)

You need:

Babycorn - 10 number
Gram flour - 1 cup
Rice flour - 2 tbsp
Corn four - 2 tbsp
Red chillie powder - 1 tsp 
Roasted Jeera powder - 2 tsp
Eno salt - 1 tsp
Ground Green chillie - 2
Hing 
Salt
Oil for deep frying



Method
Heat oil in a Pan
Mix the Flours, chillie powder, salt, hing, eno, and chillie
Add water little by little and make into a smooth paste
Dip the babycorn in the batter and deep fry till the baby corn becomes golden in colour
Drain them on to a kitchen towel to remove excess oil.
Serve them hot.

Tuesday, June 25, 2013

Vegetable Biryani

Today I was all set to make some mushroom kati rolls for lunch R came and said can I make Biryani for lunch.. I immediately changed my plan.. I love Biryani but have never made it at home. I started googling for recipes and came across this one from Nupur.

As she says, this does requires quite a bit of preparation and time. After making this next time I want to try it in a  metal pot :)

Biryani was believed to have been invented in the kitchen of Mughal Emperors. It is very popular in the Indian subcontinent and is a key element of the South Asian cuisine. Hyderabad, Malabar, Delhi/Agra, Dhaka, Kashmir, Kolkata, Lucknow and Lahore, are the main centres of biryani cuisine. (source: wiki)

You need:

Rice - 1 cup cooked
Oil 
Salt

Layer 1:
Potato - 2 medium (cut into small cubes)
Onion - 1 large (thinly sliced)
Raisins - handful
Baby Corn - 3 thinly sliced

Layer 2:
Mixed vegetables - 1 cup steamed(I used a mixture of beans, carrots and cauliflower)
Star anise - 1
Cloves - 3
Cinnamon - 1 inch stick
Black pepper - 3
Marata moggu - 1
Onion - 2 thinly sliced
Tomato - 2 chopped
Mint leaves - 1/4 cup
Cilantro - 10 - 12 springs
Green chillies - 5 (adjust as per taste)
Ginger - 1 inch 
Garam masala - 2 tsp 


Method:
Layer 1:
Heat oil in a pan
Shallow fry potatos till golden
Remove and fry the onions till golden brown
Remove and fry the baby corn till golden
Remove and fry the raisins
Keep aside

Layer 2:
In the same oil, fry the onions
when they become translucent add in the marata moggu, star anise, clived, cinamon, black pepper
Add in tomato and fry for 2 mins on medium flame
Remove and let it cool for 5 mins
Add in all the other ingredients expect Garam masala and grind into fine paste
Take 1 tbsp oil, fry the paste on medium flame for 1 min
Add Garam masala fry for few mins
Add in the steamed veggies and mix well
Fry for another 5 mins

Layering:
Pre-head oven to 190C
Take the baking dish
Grease it with ghee / oil
Add the first layer of rice, about 1 - 1.5 inch thick layer
Add in 1/2 the Layer 1 mixture
Add another layer of rice
Add in layer 2 mixture, spread the mixture evenly.
Add another layer of rice
Top it with Layer 1 mixture
Cover the pan tightly with foil, then bake at about 190C for 20 - 30 minutes
Serve Hot :)

Notes:
I did not have Basmati rice on hand so have used the normal rice
I have used ~ 3 tbsp olive oil in this dish

This is off to the Hearth and Soul event Hosted by Swati

Monday, June 24, 2013

Vanilla Cupcakes with Mango Cream Frosting (Eggless)

Mangoes and Anagha's favorite fruit. And she has been asking me to make cupcakes for her since quite some time now. When R brought a few mangoes I thought of doing this..

You need:
For the cup cake
All purpose flour - 3/4 cup 
Sugar - 1/3 cup
Baking powder - 1 tsp
Butter - 1/4 cup
Curds - 3/4 cup
Salt - 1/8 tsp
Milk - 2 tbsp
Vanilla extract - 2 tsp

Mango Buttercream Frosting
Confectioners Sugar - 2 cups sifted
Butter - 1/4 cup at room temp
Mango Puree - 1/3 cup



Method:
Pre-heat oven at 180C/360F.
Line the muffin tray and keep it ready.
Sift the dry ingredients - Flour and baking powder
Cream the butter and sugar till light and fluffy
Add in vanilla extract
Add in curds and pulse on low till everything is mixed well
Add flour and milk alternatively, starting and ending with flour
Spoon equal amounts of batter into readied muffin pans filling 3/4th of each cup
Bake for 20 - 25 mins till the tooth pick test comes clean
Cool in pan 5 minutes; transfer to a wire rack to cool completely. While cupcakes are cooling, prepare frosting

Mango Buttercream:
Cream the butter for several minutes until very light and fluffy.
Add mango puree and Whip until combined.
Slowly add the confectioners sugar until the frosting becomes thicker and stiff and you get piping consistency

Fill piping bag with the frosting and pipe large swirls on top of cooled cupcakes

ENJOY

Note:
you get 6 medium sized cupcakes with this mixture

This is off to Favourite Recipe Event hasted by Sowmya (Orinally by Swathi)


Sunday, June 23, 2013

BitterGourd Pakoda (Hagalakai Gatti Baje)

Hagalakai Gatti Baje.. Gatti in tulu means Hard and Baje means pakoda...

My dad loves fried food and my mom used to make this as munchies for him quite often. As a kid I used to hate this Baje as it was made of BitterGourd.. Last time when I went home, when I ate this, I just loved it :)
It was the right mix of bitterness, salt and spice.. I can finish off the entire lot with a cuppa in hand :)

Here is how you do it.. Straight from mom's kitchen

You need

Bitter gourd - 1 sliced into thin roundels 
Chiroti Rava - 1 cup

Maida - 1/2 cup
Rice flour - 1/2 cup
Corn flour - 1 tbsp
Red chillie powder - 2 tbsp (believe me this is not too much! adjust as per taste)
Sour Butter milk - 1.5 cups
Hing - 1 tsp (ssp powder)
Salt 
Oil for deep frying




Method
Slice the Bitter Gourd into thin roundels. (you can use the potato chips slicer)
Add salt to the buttermilk and keep it ready
Dunk the Bitter Gourd roundels into buttermilk and let it rest

Mix Rava, maida, rice flour, corn flour, red chillie powder, hing and salt
Take the roundels out of the buttermilk and mix with the above mixture
Add the butter milk little by little and make a dough (consistency should be that of chapati Dough)

Heat oil
take the dough and make flat pakoda (pat the dough between your thumb and the next 3 fingers)
Deep fry till golden brown
Ensure frying is done on medium flame else the pakodas will be hard from the outside and uncooked from the inside.
Drain on absorbent paper
Once it comes to room temperature you can store it in airtight containers. This lasts for atleast a week.
Serve with a hot cup of Tea or coffee

Now this is off to Priya's Healthy Diabetic recipes, Foodabulous Fest hosted by Shruti originally started by Preeti Garg (Simply Tadka) and to Walk Through Memory Lane hosted by Shruti originally started by Gayatri



Notes:
Do not use Ripe bittergourds as the taste is not the same
I add 2 tsp salt for 1 cup of butter milk
While adding salt to the dough remember you are using buttermilk for making the dough and you have already added salt to it.
BitterGourd helps to lower blood glucose in diabetics. 

Saturday, June 22, 2013

Tawa fried rice with Italian herbs

I am not a big fan of eating rice and sambar everyday.. as is every one in my house.. so here is one of 5 min fried rice that I often do.



You need
Cooked rice - 1 cup
Onion - 1 very thinly sliced 
Italian herbs - 3 tsp (I used the mixed herbs you get in the bottle)
Salt
Olive oil - 2 tsp

Method:

  • Heat the non-stick tawa.
  • Add the olive oil
  • Add the onions and fry till it becomes translucent
  • Add the herbs & salt
  • Mix well
  • Reduce flame and add in rice and mix well
  • Spread the rice on the tawa and cook it for 3 mins
  • Serve HOT!