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.

SNICKERS BROWNIE

We all are familiar with the words snickers and brownie. Already i  introduce Rocky road brownie and Blonde brownies. I got the brownie recipe from the world class chocolate maker hershey's. And thanks a lot for the hershey's for giving an awesome recipe. Here snickers brownie is quiet easy to make. We are just adding chopped snickers bars with brownie. You can imagine the taste when the king of chocolate is adding to brownie. Its just an unbeatable taste.

Here i just chopped the snickers and mixed with brownie batter. You can also make layers of batter and chopped snickers, so it will be like a layered brownie. The snickers will make the brownie a real chewy feeling and nuts in the snickers will make it crunchy.

Ingredients :

. Butter - 100 g
. Sugar - 1 cup
. Vanilla extract - 1 tsp
. Egg - 2
. Flour / maida - 1/2 cup
. Cocoa powder - 1/3 cup
. Baking powder - 1/4 tsp
. Salt - 1/4 tsp
. Snickers - 2 bar

Method :

1. Combine flour, cocoa powder, baking powder and salt. Keep aside.

2. Stir together butter, sugar and vanilla extract. Add eggs; beat well with a spoon.

3. Add flour mixture to the egg mixture, beating until well blended.

4. Add chopped snickers and mix well with a spoon.

5. Spread batter into a greased baking pan and bake at 180 degree for 20 - 25 minutes.

SWEET KHALIAT NAHAL / HONEY COMB BUN

Khaliat nahal is an arabic word for honey. Actually the origin of honey comb bread is in arabia, and also the shape of the bread is like a honey comb thats why its got this name. Here we are making this shape with chocolate filled small round doughs placing in a circle shape. Here i used chocolate filling but the filling u can change with your own ideas like some fruit flavours, dry fruits, cream cheese or sweetened coconut etc.

For february month we knead to bake group, Aparna declared that her oven had complaint and all members chose their own bread. I chose sweet khaliat nahal from Aparna's blog My diverse kitchen.

Ingredients :

. Warm milk - 1 cup

. Instant yeast - 1 1/2 tsp

. Sugar - 1 tsp

. Flour / maida - 2 1/2 cup

. Sugar - 3 tbsp

. Salt - 1/4 tsp 

. Butter - 40 g melted

. Milk - 2 tbsp

Filling : Chocolate, dry fruits or any of your choice

Method ;

1. Combine 2 cup flour, salt, 1 tsp sugar and butter in a bowl. Mix well.

2. In another bowl combine milk, 3 tbsp sugar and yeast. Keep for 5 minutes.

3. Add this yeast mixture to the butter flour mixture and knead until you have a smooth and elastic dough, which is not sticky. Add as much of the remaining flour as you need to get the right consistency of dough.

4. Shape the dough in to a ball and transfer to a well oiled bowl. Cover and let it rise till double in size.

5. Deflate the dough and cut into 2 halves.

6. With your palm roll out each half a rope about 9" long. Cut each rope into 1" pieces. (Total 18 pieces )

7. Take each piece and flatten a little and place filling of your choice in the centre and pull up the sides and wrap the dough arounds the filling, pinching it closed at the top. Smoothen it into a round ball.

8. Place this in a well greased round baking tin and repeat.

9. Arrange the filled balls in concentric circles.

10. Cover with a towel and let it rise for 30 - 40 minutes. Brush top with milk.

11. Make syrup: Put sugar, water and saffron in a small pan and bring to boil. Reduce the heat and let it simmer for few minutes until it starts thickening a bit.

12. Take off and add honey and lime juice. Keep aside.

13. Bake the bun at 180 degree for 25 - 30 minutes or until golden on top.

14. When buns comes out of oven pour the syrup all over the top.

EGGLESS CINNAMON SWIRL BRIOCHE

I joined a wonderful group, baking eggless group start by Gayathri. For this month challenge Gayathri suggested cinnamon swirl brioche. Thanks gayathri for your lovely selection.

 Brioche is a french pastry and it contains high amount of eggs and butter. Original recipe needs lots of eggs in it. In the beginning i dont even think about to replacing 8 eggs from it. But afterwards i realized without eggs my brioche become more crispy outside and soft inside. Now its delicious than before.
Recipe source : here

Ingredients :

. Flour / maida - 2 cup
. Instant yeast - 1 tsp + a pinch
. Butter - 1 1/2 tbsp
. Honey - 1/2 tbsp
. Salt - 1/2 tsp
. Sugar - 1 tbsp
. Warm milk for kneading

Filling :

. Unsalted butter - 2 tbsp
. Brown sugar - 4 tbsp
. Cinnamon powder - 1 1/2 tsp

Method :

1. Combine flour, instant yeast, softened butter, honey, salt and sugar.

2.  Add enough milk and begin to knead slowly.  Continue to knead for 5 minutes or till the dough is elastic and stretchy.

3. Shape the dough into a ball and placed in a well oiled bowl. Cover with a cling film and leave in a warm place to rise till double in size. ( 45 to 1.30 hour )

4. Deflate the dough and roll out into a rectangle with 1/2 inch thickness.

5. Mix the filling ingredients.

6. Spread filling all over the dough.

7. Roll the dough starting lengthwise and seal the edges.

8. Cut the loaf in half lengthwise.

9. Turn halves and cut sides are faced up.

10. Slightly pinch the two end and braided the dough with cut sides up.

11. Transfer the dough, with cut sides up to a greased baking tin.

12. Cover with cling film and allow to rise till double in size.

13. Bake at 180 degree for 25- 30 minutes until the the top is golden brown colour.

CHOCOLATE PEDA / CHOCOLATE BURFI

For this month challenge on sweet fantasy club group  Preeti Garg  had chosen chocolate burfi for indian dessert and chocolate crepes for fusion dessert. Thank you so much preethi for your wonderful selections. 

Recipe adapted from : Madhuras recipe

Ingredients :

. Milkmaid - 1 tin

. Milk powder - 1 cup

. Vanilla essence - 1/2 tsp

. Butter - 2 tbsp

. Cocoa powder / chocolate chunks - 1/3 cup

Method :

1. Melt 2 tbsp butter in a heavy bottom non stick pan.

2. Add milkmaid, milk powder and chocolate chunks and mix well.

3. Cook over medium heat until mixture becomes thick and leaves the sides of the pan. Add vanilla essence and mix.

4. Pour in a greased pan and garnish with sprinkles or chopped nuts. Refrigerate for 1 hour.