PANEER TIKKA KATHI ROLL

As i prepared many sweet dishes of paneer, this is the first time i am trying savoury paneer dish. I was confused of using chicken instead of paneer, but atlast i ended up with paneer. Anyway its a better choice, this is so yummy. My family is not good in paneer, but they have enjoyed it a lot, even my younger daughter.

Paneer tikka kathi rolls for south vs north challenge, an event started by Divya. There will be two groups,  the southern  and the northern team, who will be challenging each other with their regional recipes. For this month host by Minnie of  The lady 8 home. Thanks minnie for this wonderful challenge.

                                                                       

Ingredients for kachumber :

1. Carrot - 1 small, sliced
2. Cucumber - 1, sliced
3. Tomato - 1, sliced
4. Onion - 1, sliced
5. Cilantro - 2 tbsp, choped
6. Vinegar
7. Salt
8. Chilly - 1 , chop

Mix all and adjust salt and vinegar.

For roti :

1. Atta flour - 2 cup
2. Water
3. Salt
4. oil - 1 tbsp

Mix atta , oil, salt. Knead into a smooth dough with enough water.

Make lemon sized ball and roll out into a circle.

Heat a tawa and cook lightly both sides. Drizzle some oil. Keep aside.

Paneeer Tikka :

1. Paneer - 2 cup, cubed
2. Capsicum - 1, chop
3. Onion - 1 , chop
4. Tomato - 1
5. Kasoori methi - 1 tsp
6. Cilantro - 1/2 cup
7. Oil

Roast and grind :

1. Coriander seeds - 1 tbsp
2. Cumin seeds - 1 tsp
3. Cardamom - 2 
4. Clove - 2
5. Red chilly - 2
6. Cinnamon - 1 small stick

Marination :

1. Gram flour - 1 tsp
2. Red chilly powder - 1 tsp
3. Chat masala - 1 tsp
4. Cumin powder - 1 tsp
5. Coriander powder - 1 tsp
6. Pepper powder - 1/2 tsp
7. Yogurt - 1/2 cup

Method :

1. Marinate paneer  with all marination spices and yogurt. Cover and refrigerate for 2 hrs.
2. Heat oil on a non stick pan and fry the ground paste. Add chopped capsicum and saute.
3. Add marinated paneer and mix well until it coated with spices and cook for 5 minutes.
4. Add kasoori methi, onion and tomato. Cook until tomatoes are soften.

Assembling :

1. Place 1 cooked roti on a plate. 
2. Fill it with some kachumber and fill 1 heaped tbsp paneer masala.
3. Roll tightly and wrap in butter paper.

FLAOUNES / CYPRIOT SAVOURY EASTER CHEESE PIE

April is the month of easter. So Aparna chose flaounes or cypriot easter cheese pie for april month,'
we knead to bake' group.. Thanks a lot aparna for your wonderful choice. Everyone loved it.

Flaounes is also known as cypriot easter cheese pies. It is a special easter bread on the island of cypriot. They are traditionally prepared on good friday, and are part of fast breaking meal after lent when meat and cheese are not eaten. Usually 'flaounes cheese' are used to made flaounes. But its very difficult to find in kerala. Flaounes cheese can be substitute with cheddar, mozzarella and cottage cheese.

There are a couple of ingredients used in flaounes. They are Mahleb and Mastic. Mahleb is made by powdering the dried pits of a wild mediterranean cherry. Mastic is the dried resin of a kind of shrub. Both these spice are quite common in greek and middle east cuisine. But here in kerala its very difficult to find these spices. So just leave them and there is no real substitute for this flavours.

                                           FLAOUNES ( CYPRIOT EASTER CHEESE PIES )
                                                     Recipe adapted from Travelers lunch box
                                                                              Yield : 8


Ingredients:

1. Flour / Maida - 2 1/2 cup
2. Instant yeast - 3/4 tsp
3. Salt - 3/4 tsp
4. Sugar - 1 1/2 tsp
5. Egg - 1
6. Milk - 1/4 cup
7. Butter - 60 g  melted and cooled
8. Luke warm water - 1/4 cup

Filling :

1. Grated cheddar - 1 cup
2. Grated mozzarella - 1/4 cup
3. Crumbled paneer - 1/3 cup
4. Flour - 2 tsp
5. Semolina - 1/4 cup
6. Mint leaf - 1/2 tbsp
7. Red chilly flakes - 1/2 tsp
8. Raisins - 1/8 cup (opt)
9. Baking powder - 3/4 tsp
10. Milk - 1 to 2 tbsp
11. Egg - 1
12. Sesame seeds - 1/3 to 1/2 cup

Method :

1. Mix flour, yeast, salt and sugar.

     2. Whisk together egg, milk, butter in a bowl and add it to the flour. Knead with enough water until you             

          have a soft smooth and elastic dough.

     3. Place dough in a well oiled bowl turning to coat it well.

     4. Cover loosely and let the dough rise until double in volume, 1 to 2 hrs.

     5. Once it has risen deflate the dough by pressing it out and folding it a few times. Cover loosely and         

           refrigerate for 2 hrs.

     6. Mix all the filling ingredients except egg and milk with a fork. Add milk and egg only when you are   

          ready to fill.

     7. Divide dough into 8 pieces. Oil your work surface and roll one piece into a circle. Not too thick or          

           too thin.

     8. Spread sesame on a plate and place the round dough on it, in the centre and press down slightly. 

     9. Place circle on working surface and put 1 tbsp full filling in the centre.

     10. First fold the two opposite edges over the filling leaving the centre exposed. Then fold the other 2 

            edges as well. You got a square shape. Press down sealed points with a fork.

     11. Use egg to seal the flaps of dough well. Press down the sealed points with a fork.

     12. Place flaounes on a baking paper leaving space between them and let it rise for 40 minutes. Just 

             before baking them brush the sides with egg.

      13. Bake at 190 degree for 25 - 30 minutes or till top is golden and cheese melts.

SANDESH - DIWALI RECIPE

Sandesh is a traditional bengali sweet. Its very soft and melt in mouth. I got this recipe from nestle.

Ingredients :

. Milkmaid - 1 tin
. Paneer - 1/2 k
. Milk powder - 3 tbsp
. Powdered sugar - 3 tbsp
. Flour / maida - 1 tbsp
. Yellow food colour - 2 drop ( opt )

Method :

1. Blend all the ingredients to get a smooth paste.

2. Heat the mixture in a thick bottomed non stick pan.

3. Once heated reduce the flame and cook on low flame, stirring continuously for 15 to 20 minutes or it remove from the sides. ( dry )

4. Pour into a greased plate and after cool cut into desired shape.

5. Or  once the mixture is slightly warm take small portion and make desired shapes.

KALAKAND - DIWALI RECIPE

Kalakand is a traditional indian dessert. Mainly its served in festivals like holi and diwali. Usually kalakand is made out of  whole milk and sugar. But here i used milkmaid and paneer. so its very easty to make..
Recipe source : nestle

Ingredients :

. Milkmaid - 1 tin
. Paneer - 1/2 k
. Milk powder - 2 1/2 tbsp
. Cardamom powder 1/2 tsp
. Badam - for garnish

Method :

1. Mash paneer coarsely and mix with milk powder.

2. Add milkmaid and mix well.

3. Heat the mixture in a non stick heavy bottomed pan. Cook on medium flame with constant stirring till  the mixture becomes thick and remove from the sides. Be patient.

4. Remove from fire and spread onto a greased plate. Sprinkle cardamom powder.

5. Cool to room temperature and cut it into squares.

6. Garnish with chopped badam or use silver leaf.

. 

NO BAKE MANGO CHEESE CAKE

ingredients :

. Milkmaid - 1 tin
. Gelatin - 2 tb sp
. Water 1/2 cup
. Mango chop - 400 g
. Paneer [ cottage cheese ] - 200 g
. Mango essense - 1/4 t sp
. Fresh cream - 200 ml

method :

1. Dissolve gelatin in 1/2 cup water over a pan of hot water.

2. Blend together paneer, milkmaid, dissolved gelatin and mango essense in a blender.

3. Add mango pieces and blend for another minute.

4. Whip the cream well and gently fold into the paneer milkmaid mixture.

5. Take a mould [ i used aluminium mould ] and rinse with cold water.Then pour the mixture into the wet mould.

6. Leave to set in the fridge.

7. When set, unmould carefully and decorate with mango pieces.

POTATO CURRY IN COCONUT MILK

 

ingredients :

. Potato - 4
. Onion - 1 large
. Green chilly - 4 or 5
. Turmeric powder - 1/2 t sp
. Coconut milk - 1 1/2 cup [ very thick]
. Salt

for seasoning :

. Oil
. Mustard seeds 
. Dried red chilly
. Curry leaves
. Red chilly powder - 1/4 t sp

method :

1. cook potatoes in a pressure cooker along with onion, green chilly , salt, turmeric powder and enough water.

2. After cook drain more water and add thick coconut milk and salt.

3. Don't over boil.When few bubbles are appear stir gradually and turn off the gas.

4.Take another n heat some oil. Then splitter mustard seeds n add dried chilly, curry leaves and 1/2 tsp chilly powder.

5. Pour over the gravy.

POTATO MASALA

ingredients :

. Potato - 4
. Onion -2
. Green chilli - 3
. Tomato - 1/2 of a small one
. Garlic - 3 no [ cut into small pieces ]
. Turmeric powder - 1/2 tsp
. Garam masala - 1/2 tsp
. Salt
. Curry leaves 
. Oil
. Mustard seeds 

method:

1. Heat oil in a pressure cooker. Splitter mustard seeds. Add curry leaves and garlic. Fry for 2 minutes.

2. Add chopped onion, green chilly, curry leaves and salt. Cook until the onion get golden brown colour. Add tomato.

3. Add turmeric powder and garam masala. Fry for 3 minutes at very low flame.

4. Add potato and mix very well. Adjust the salt.

5. Add enough water and cook until it done.

PANEER METHI POORI

Ingredients :

. Whole wheat flour/ aatta - 2.5 cup

. Paneer - 100 g 

. Kasuri methi - 3/4 cup
. Salt
. Water

Method:


1. Ground the paneer into powder with a mixer.


2. Paneer mix with aatta and kasuri methi and salt.

3. Start kneading with water and making a smooth dough.

4. Make small ball from this dough....

5. And roll out into circles with chappathi roller 

6. Heat oil in a kadai. Fry till golden brown.

7. Serve hot with any dish.