Paneer Bhurjii

Paneer, as I always say is important in our diet. We should try that we can eat paneer atleast once a week. When I have enough time in hand, paneer butter masala, or matar paneer or paneer tortilla wraps is my choice. However when time is less and something delicious and quick is to be made then Paneer Bhurjii, Chilli Paneer is the choice.

This paneer bhurjii is nutritious as it contains veggies like capsicum and carrot. The amount of veggies can be altered as per the taste required. You can also add some peas to enrich the flavor. I have used kitchen king masala, which can be replaced by pav bhaji masala as well.

Here I come with very simple yet delicious recipe of paneer….

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Ingredients:

Paneer (Crumbled) – 250gms

Onion (chopped) – 1 medium

Tomato (Chopped) – 1 medium

Capsicum (chopped) – 1 small

Carrot (finely chopped – 1 small

Green Chillies (chopped) – 2nos.

Ginger Garlic paste – ¼ tsp

Salt – to taste

Red Chilli Powder – ½ tsp

Kitchen King Masala – 1tsp

Turmeric powder – ¼ tsp

Coriander Powder – 1 tsp

Coriander – few chopped

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Method:

  • Heat oil in a kadai and add onions and green chillies and fry until the onions turns transparent.
  • Add ginger-garlic paste and sauté.
  • Add capsicum and carrot. Saute till half cooked.
  • Add tomatoes and saute until it becomes slightly mushy.
  • Now add all the masalas. Saute for a while.
  • Add crumbled paneer and salt and saute for few minutes. The mixture should be moist and not dry.
  • Garnish with chopped coriander and lemon.

Serve it hot with Roasted Butter Pao , Toasted Butter Bread or with Plain Roti, Naans.

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Paneer Salsa Tortilla Wrap

Paneer as we all know is good for health, however, every time same type of recipe for paneer….hhmm…boring.

So, I realized some change is needed and then I remember the Mc Paneer Salsa Wrap. It was not possible for me to make the same wrap, but yes I tried making the best of the available ingredients in my kitchen. Since it’s a Mexican recipe, I have made few modifications in spices to give it little Indian taste.

Marinated paneer pieces along with salsa and cheese make this wrap a real yum!!!!! And yes at the same time healthy. Tortilla is generally made of all purpose flour; I have made wheat flour tortillas. Some veggies are also added to make it healthier. This recipe serves two – three tortilla wraps.

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The recipe is in four steps:

  1. Paneer Marination and preparation
  2. Salsa
  3. Tortilla
  4. Wrapping

Ingredients for Paneer Marination:

  • Paneer – 250gms (Cut into big cubes)
  • Ginger garlic paste – 1tsp
  • Spring onion – 1 nos. (chopped)
  • Green Chilli – 2 nos. (cut into long slits)
  • Cumin Powder – 1 tsp
  • Red Chilli Powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Salt – to taste
  • Curd – 3 tsp
  • Lime Juice- 1tsp
  • Olive Oil

Method:

  1. Take a bowl. Add all the above ingredients accept Paneer.
  2. Mix all together and then add paneer.
  3. Mix gently, paneer pieces should not break.
  4. Add a tablespoon of Olive oil (Optional).
  5. Allow it to rest in the freezer for an hour.
  6. Take a wok, heat oil and shallow fry the marinated paneer. Keep it aside.

Ingredients for Salsa:

  • Tomato – 1 medium (chopped)
  • English Cucumber – 1 medium (chopped)
  • Onion – 1 medium (chopped)
  • Spring Onion -1 medium (chopped)
  • Capsicum – ½ nos. (square sliced)
  • Carrot – 1 medium (chopped)
  • Salt – to taste
  • Black Pepper – ½ tsp
  • Oregano – ½ tsp
  • Chilli Flakes – ½ tsp
  • Tomato Ketchup – 1 tsp

Method:

  1. Mix all the ingredients together in a large bowl.
  2. Keep it aside.

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Ingredients for Tortilla:

  • Wheat flour – 1 cup
  • Butter – 1 tsp
  • Salt – to taste
  • Warm Water – to knead

Method:

  1. Mix all the ingredients and knead soft dough.
  2. Keep it aside for half hour.
  3. Make three balls of equal size. Roll out each ball into a thin, big, circular roti.
  4. Heat a griddle (preferably non stick) and lightly roast the tortilla on both sides for about a minute. The tortillas should not become brown, just roast for a few seconds.
  5. Repeat with all the tortillas and keep it aside.

Ingredients for Wrapping:

  • Marinated Paneer
  • Salsa
  • Tortilla
  • Coriander Chutney
  • Mayonnaise
  • Mozilla Cheese (optional)

Method:

  1. Take a tortilla. Spread some green chutney.
  2. Spread some mayonnaise. Then put some paneer pieces. Top it with Salsa.
  3. If using, grated some cheese.
  4. Wrap it and support it with a toothpick.
  5. Heat the griddle and cook the tortilla wrap for few seconds.

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Serve Hot!!!!!!!

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Nancy

Raw Mango Chutney

Yesterday when I went to market for vegetable shopping, I could see kachhi Kerry on almost every vegetable counter. I was tempted and I bought some Kerry. Immediately after reaching home, I made raw mango akka kachhi Kerry chutney.

There are many recipes where main ingredient is raw mango. Aam ka panna, Kerry chunda, Kerry ki curry and chutney. This summer, I will definitely try catching up these recipes…J

You can serve this raw mango chutney with any kind of stuffed paratha such as Aaloo paratha / Matar paratha .

Raw Mango 1

Here we go,

 Ingredients:

  • Raw Mango – 1 small (peeled, cut into small pieces)
  • Onion – 1 small (Cut into pieces)
  • Coriander Leaves – 100gms
  • Pudina Leaves _ few (optional)
  • Green Chilli – 1 small
  • Salt – To taste

Raw Mango Ing

Method:

  1. Chop raw mango, onion and green chilli into small pieces.
  2. Wash coriander leaves in the water.
  3. Grind all the ingredients in a mixer grinder.
  4. Raw mango chutney is ready.

The color of chutney is because of the onion used. You can also used white onion or spring onion. then probably the color of the chutney will be more green.

Raw Mango 2

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It will keep us motivated. Thank YOU!!!!!!

Do not forget to check our Coconut Lasoon Chutney and yummy Matar Kachori !!

Nancy

Sabudana Khichdi / Pulao

Long time back, almost say in 2007-08, when I was doing MBA in Pune, we (me and my two friends) used to visit a breakfast snacks corner near our college. Every Monday morning used to be special for us, because every Monday sabudana khichdi used to be the morning breakfast at the snacks corner.

The sabudana khichdi with sweet curd, hhmm awesome, really tasty. Even today whenever I remember those days, I cannot resist making the khichdi.

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Here we go with the recipe,

Sabudana is the major ingredient used during fasting / Vrat. Sabudana Khichdi recipe comes from Maharashtrian cuisine and it tastes heaven with sweet curd. Unlike Sabudana khichdi, you can also check my recipe sabudana roll, which can also be made during fast or vrat.

Ingredients

  • Sabudana (sago) – 1 cup (Soaked overnight and drained)
  • Potato – 1 medium (boiled, peeled and cut into small pieces)
  • Peanuts (mungphali) – ½ cup (roasted, deskinned and coarsely grinded)
  • Green Chillies – 2 (finely chopped)
  • Cumin seeds – ½ tsp
  • Lemon Juice – 1tsp
  • Coriander Leaves – few (chopped)
  • Senda namak – To taste

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Method:

  1. Soak sabudana overnight with just enough water to cover it (minimum 6hrs of soaking is required). Drain it in the morning. (Soaking is the most important part of the recipe)
  2. Heat oil in a wok. Add cumin seeds. Allow them to crackle. Add boiled potato pieces. Saute for few seconds and add green chillies.
  3. Add sabudana and sauté for a minute or till the sabudana pearls become transparent.
  4. Add coarsely crushed peanuts and salt. Sauté again for a minute.
  5. Close the flame. Add lemon juice.
  6. Garnish with coriander leaves.

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Serve hot with sweet curd!!

Enjoy Cooking!!!!

Nancy

Sabudana Roll

Sabudana (Sago) is the major ingredient used during fasting / Vrat. Since Navratri is on, I thought of preparing few recipes of sabudana. Today I am sharing the recipe of Sabudana Roll, a crisp and delicious snack which can be served in morning or evening snack or even as a side dish in main course. Sabudana Roll recipe comes from Maharashtrian cuisine and it tastes heaven with sweet curd.

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Here we go with the recipe,

Ingredients

  • Sabudana (sago) – 1 cup (Soaked overnight and drained)
  • Potato – 3 medium (boiled and mashed)
  • Rice Flour – 2 tsp
  • Peanuts (mungpahli) – ½ cup (roasted, deskinned and coarsely grinded)
  • Green Chillies – 2 (chopped)
  • Lemon Juice – 1tsp
  • Coriander Leaves – few (chopped)
  • Senda namak – To taste

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Method:

  1. Soak sabudana overnight (minimum 6hrs of soaking is required). Drain it in the morning.
  2. Take a big bowl with drained sabudana. Add mashed potatoes, roasted peanuts, green chillies, coriander leaves and mix well.
  3. Add rice flour (if you are making it for vrat then do not add rice flour)
  4. Add lemon juice and senda namak. Mix them well. All the ingredients should bind really well.
  5. Now take small portion of the mixture and shape it in a roll. Make the roll of the remaining mixture.
  6. Deep fry the sabudana rolls till golden brown.

Serve hot with sweet curd or green chutney or tomato ketchup.

Hope you liked it!!

Enjoy Cooking!!!!

Nancy

 

Coriander Leaf

Welcome to the “BENEFIT SERIES” from RASOISE. Today I will discuss very few benefits of coriander leaf. Yesterday I met a friend who was suffering from thyroid. Her guide suggested her to chew raw leaves of dhania every morning empty stomach to bring the thyroid level in range. He also discussed and guided her to introduce and use coriander leaves in her routine. I thought rasoise should also educate the various benefits of routine ingredients. So let’s start with coriander leaf.

Coriander leaf also known as Cilantro, Chinese Parsley or Dhania, is common in every Indian kitchen. It is used for garnishing, making different chutneys, as an ingredient in many food recipes such as parathas, and sandwiches. Kothimbir vadi is the maharashtrian recipe with main ingredient as coriander leaves. Its dark green color makes it more attractive and appealing to use. 🙂 🙂

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Coriander leaf has a great medicinal value. It is good source of roughage and fibre, thus relieving gastrointestinal problems and helps in digestion.

Raw chewing of coriander leaves, early morning, empty stomach, helps in controlling hypothyroidism.

It is great source of essential minerals and vitamins. Also, being rich in iron, it helps people with lower hemoglobin level and cures anemia. I also contain antioxidants which promotes a healthy body.

It is also effective in curing skin ailments when used with turmeric powder.

So, including coriander leaf in our daily routine food can help fighting many deficiencies.

Coriander leaf must be having certain other benefits as well. These were the benefits which we come to know in our day to day conversations with others. Hope this article is useful for all. 🙂