Stir Fried Scrambled Cottage Cheese (Tawa Paneer Bhurji)

North Indian Vegetarian Breakfast Special
North Indian Vegetarian Main Course Special
Awadhi/Punjabi/Uttar Pradesh Cuisine
Stir Fried Scrambled Cottage Cheese (Tawa Paneer Bhurji)

Serves 3-4

Classic North Indian Favorites 

Ingredients:
Fresh Cottage Cheese (Paneer)- 200 Grams

 

Extra Light Olive Oil/Olive Pomace Oil-

Cumin Seeds (Jeera)-1 Tsp.

Onion- 2 Medium, Finely Chopped

Green Chillies- 3 to 4
Tomatoes- 3 to 4 Medium, Finely Chopped

Turmeric Powder (Haldi)- ½ Tsp.

Red Chilli Powder- 1 Tsp.

Coriander Powder- 2 Tsp.

Cumin Powder-  1 Tsp.
Salt- to Taste

Fresh Coriander Leaves (Dhaniya Patta)- 2 Tbsp., Finely Chopped

Method:

In a Non Stick Skillet (Kadhai), Heat Oil
Add Onion, Green Chillies & Sauté
Add Tomatoes & Sauté
(Let the Tomatoes Soften a bit, but not become Mushy to add the Masalas)

Add Dry Spices (Coriander Powder, Cumin Powder, Red Chilli Powder, Salt, Turmeric)
With the Bhunno Technique Fry the Spices till the Oil separates

Add Paneer, MixWell & let the Flavours absorb together on Slow Flame

Sprinkle Fresh Coriander Leaves

Serve Fresh with Phulka, Jeera Rice, Salad, Dal Fry, Curd, Pickle, Papad!


Tips:
Can add Bell Pepper any Color (Shimla Mirch), Awadhi/UP Style Deep fried Onion Rings, Fried Cashew Nuts (Kaju), Green Peas (Matar), Spring Onion etc.
Sprinkling Garam Masala (1 Tsp.) at the end always gives any Bland Sabzi a Kick it needs!

Feel free to share your views & do let us know how this one turned out :)

Indian Flat Bread stuffed with Potatoes (Aloo ka Parantha)

North Indian Vegetarian Breakfast Special
Indian Vegetarian Bread Special
Punjabi Cuisine
Indian Flat Bread  stuffed with Potatoes (Aloo ka Parantha)
Serves 2 (makes 4 Paranthas)
 
Ingredients:

Potatoes- 2 Medium 

Onions- 1 Small, Finely Chopped
Green Chillies- 2, Finely Chopped

Amchur Powder- a big Pinch, or can replace with Dried Pomegranate Seed Powder (Anardana)
Chat Masala- a Small Pinch
Coriander Powder- 1/2 Tsp. (optional if Fresh Coriander isn't available)
Cumin Powder- 1/4 Tsp.

Kashmiri Red Chilli Powder- 1/2 Tsp. 
Salt- 1/2 Tsp. or to Taste
Fresh Coriander Leaves- 1 Tbsp., Finely Chopped

For Dough:

Whole Wheat Flour (Gehun ka Atta)- 2 Cups

Caraway/Bishop’s Seeds (Barik Ajwain)- ½ Tsp.
Salt- 1 Tsp.

Water- To make Dough

Extra Light Olive Oil/Olive Pomace Oil- needed to make the Paranthas on Flat Tawa  
 

Method:

Boil/Microwave Potatoes for 7- 8 Minutes (depends on the Microwave Settings) till they are Soft (when poked with a Fork)
Keep aside to let them Cool till ready to Peel & Mash

 
In a Bowl, Mix Mashed Potatoes with Chopped Coriander, Green Chillies, Amchur, Chat Masala, Cumin Powder, Kashmiri Red Chilli Powder, Salt and Sauté

For the Dough:

Mix Whole Wheat Flour, Salt and gradually add water to knead Dough for the Paranthas

Make a Hard Dough as the Peas Filling will leave some water

Keep the Dough aside for 10 Minutes

For Paranthas:

Divide the Dough and the Peas Filling into 4 equal parts

Dust with some Whole Wheat Flour and roll with a Rolling Pin

Put the Peas Filling in the center and Seal with all the edges folded towards the center

Dust with some flour and Roll it into a round shape

Place the Parantha on the Hot Tawa facing the Vegetable Side

Turn it to the other side as soon as Brown spots start appearing

Put Oil on this side, spread evenly and turn it over

Put Oil on this side and spread evenly, Cook till both sides are Golden Brown 

Serve Fresh with Salted Butter (this is optional but Paranthas are Traditionally served with Fresh White Butter), Mixed Veg or Pachranga Pickle, Set Curd/Yoghurt (Dahi) and Lots of Love :)!!   


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Mixed Vegetables in a Spinach based Gravy

Indian Vegetarian Main Course Special

Mixed Vegetables in a Spinach based Gravy
Serves 2

Ingredients:

Spinach Leaves (Palak)- 2 Cups, Chopped, Blanched & Puréed
Mixed Vegetables (Carrot, Cauliflower, French Beans, Sweet Corn)- 1 Cup

For Spice Mix in the Spinach Gravy:

Coconut- 1 Tbsp., Freshly Grated

Cashewnuts (Kaju)- 1 Tbsp., soaked in Hot Water & Roughly Cut 

Poppy Seeds (Khus Khus)- 1 Tbsp.

Garlic (Lehsun)- 3 to 4 Cloves, Roughly Chopped

Ginger (Adrak)- 1" piece

Green Chillies- 3 to 4, Roughly Chopped
Aniseeds- 1 Tsp.

Extra Light Olive Oil/Olive Pomace Oil- 1.5 Tbsp.

Cumin Seeds (Jeera)-  1 Tsp.

Onion- 1, Finely Chopped

Green Chillies- 1 Tsp., Finely Chopped

Turmeric Powder (Haldi)- ½ Tsp.

Red Chilli Powder- 1 Tbsp.

Fresh Curds (Dahi)- about 2.5 Tbsp., Beaten 

Salt- To Taste

Method:

All the ingredients (Aniseeds, Cashew nuts, Green Chillies, Poppy Seeds) for the Spinach Gravy Spice-Mix need to be ground into a Smooth Paste  

      Tips:

Stack few Spinach leaves together so they become easy to chop

The Onions shouldn't be overcooked but just Soft in this recipe

For this recipe try to use Fresh Ginger & Garlic or Paste can be used if chopped pieces aren’t preferred

The classic combination of Garlic and Spinach go together beautifully and give a nice flavor to this dish as well

Blanching or ‘Refreshing of Green Vegetables’ is a precooking process by which Greens (Spinach, Asparagus, Cauliflower, Green Beans, Broccoli) are dipped in hot water for few minutes and immediately transferred in ice cold water so that they are semi cooked and retain their bright colors
This method is great for cutting and preparing Vegetables in advance by Freezing and used for further cooking like Sauteing or stir Frying

Low Fat Yoghurt is an excellent substitute for Full Fat Fresh Cream in most of the Gravy Recipes (especially in our Indian dishes) to replace as a Healthy Meal option
In this dish though it is optional, Curd imparts the required Sour taste as well as blends well in a creamy texture with the Greens

Feel free to share your views & do let us know how this one turned out :)

Black Chick Peas in Bottle Gourd based Gravy (Kala Chana Tariwali Sabzi) (Jain/No Onion-Garlic)

North Indian Vegetarian Main Course Special

Jain Cuisine
Black Chick Peas in Bottle Gourd based Gravy (Kala Chana Tariwali Sabzi) (Jain/No Onion-Garlic)
Serves 2

Black Chick Peas are called Kala Chana in Hindi & Nalla Senagalu in Telugu


Ingredients:

Black Chick Peas (Kala Chana)-
Cabbage-


For Gravy:
Extra Light Olive Oil/Olive Pomace Oil- 
mix of Bay Leaf, Cinnamon, Cloves, Cardamom
Bottle Gourd (Doodhi/Lauki)- finely Grated

Kashmiri Red Chilli Powder- 1/2 Tsp. (optional)
Red Chilli Powder- 1 Tsp.
Turmeric Powder- 1/2 Tsp.
Coriander Powder- 1 Tbsp.
Cumin Powder- 1/2 Tsp.
Salt- To Taste

Cashew Nut & Melon Seeds Paste-
Fresh Roma Tomatoes- 4 Medium
Fresh Tomato Puree-
Water

Fresh Coriander Leaves- a few Sprigs

Method:

Tips:
One of the Tasty experiments I tried without Onion-Garlic in the Gravy for the Festival Days when we get bored of eating the Same Tamarind Pulihora or Lemon Rice with Vadas etc.!!




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Whole Wheat Bread Pakoda

North Indian Vegetarian Snacks Special

Punjabi Cuisine
Whole Wheat Bread Pakoda
Serves 2

Ingredients:
Whole Wheat Bread-

For Batter (Pakoda Batter):
Chickpea/Gram Flour (Besan)- 1/4 cup
Caraway Seeds (Ajwain/Vamu)-
Salt- To Taste
Kashmiri Red Chilli Powder- 1/2 Tsp. (optional)
Red Chilli Powder- 1 Tsp.

Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying

For Stuffing:
Potatoes- Boiled & Mashed
Onions-
Green Chillies-
Salt- to Taste
Fresh Coriander Leaves- a few Sprigs

Method:

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Botttle Gourd Dumplings simmered in Rich Tomato Gravy (Lauki ke Kofte)

North Indian Vegetarian Main Course Special

Punjabi/Uttar Pradesh Cuisine
Botttle Gourd Dumplings simmered in Rich Tomato Gravy (Lauki ke Kofte)
Serves 2

Ingredients:
Bottle Gourd (Doodhi/Lauki)- 1/2 Kg.
Gram Flour (Besan)- 1/4 cup
Salt- To Taste
Kashmiri Red Chilli Powder- 1/2 Tsp. (optional)
Red Chilli Powder- 1 Tsp.
Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying & 4 Tbsp. for Gravy

For Gravy:
Fresh Roma Tomatoes- 4 Medium
Red Onions- 2 Medium
Fresh Ginger 1 inch 
Fresh Garlic- 5 Cloves
Whole Dry Red Chillies- 4 to 5
Salt- to taste
Turmeric Powder- 1/2 Tsp.
Coriander Powder- 1 Tbsp.
Cumin Powder- 1/2 Tsp.
Garam Masala Powder- 1/2 Tsp.

Fresh Coriander Leaves- a few Sprigs, Finely Chopped

Method:
Clean, Wash, Peel & Grate the Botttle Gourd
Add about 1/2 Tsp. of Salt & keep aside for 15 Minutes
In small batches, squeeze the Grated Lauki to get rid of the excess water (this process may have to be repeated depending on the Quality & freshness of Lauki)

Add Gram Flour, Kashmiri Red Chilli Powder & Mix to make a semi smooth Dough to make Dumplings

Divide it into ten to twelve equal portions
Stuff one-piece tamarind into each portion of this mixture
Wet your palm and shape the stuffed portion into a ball

In a Non Stick Kadai, Heat Oil
Deep-fry the prepared Koftas (in small batches) for 2 or 3 Minutes/until Golden Brown in colour and crisp from the outside
Drain and remove onto Kitchen towel/absorbent paper

For Gravy:
Clean, Wash, Peel & Finely Chop Onions
remove Stems from Dry Red Chillies
Peel Ginger, Garlic and Grind to a fine paste along with Dry Red chillies

Wash and puree Tomatoes in a blender

Heat Oil in a pan, add the Pureed Onions and Sauté until light golden brown
Add Ginger-Garlic-Dry Red Chilli paste & Stir-fry till done

 

Add Haldi, Coriander Powder, Cumin Powder and Red Chilli Powder
Continue to cook on medium heat for about a Minute or so stirring continuously
Add the Tomato Puree and cook on high heat stirring continuously till Oil begins to separate
Add about 1.5 Cups of Water and bring it to a Boil
Add Salt, reduce heat & Simmer for about 5 Minutes

Gently add the fried Koftas and Simmer for 3-5 Minutes

Sprinkle Garam Masala
Serve Fresh garnished with chopped Fresh Coriander Leaves


Tips:
In Allahabad, a variation of this Dumpling is with a Cherry Stuffed in each for that classic Awadhi Touch!
Another option is to add a Tamarind Piece in each Dumpling
other options to stuff inside are Dried Plums, Paneer


Can replace all Dry Masalas in the Gravy (except for Salt) with Catch (or any of your Favorite Brand for that matter) Kitchen King Masala (perfect for Gravies)



 Feel free to share your views & do let us know how this one turned out :)

Moment’s Falooda Mix

On one of those Grocery store trips in an unexpected corner of Reliance Fresh Store, I saw the Moment’s Falooda Rose Flavoured Mix. Rest of the 9 flavours available are Vanilla, Rajbhog, Butterscotch, Kesar, Pista, Sitafal, Chocolate, Mango, Strawberry & are a great addition as coolants in Summer

The actual preparation happens literally in few minutes with a great result!

One 200 Grams Packet Serves about 5-6 (this is based on the Packet Instructions but trust me it would eventually turn to be for may be about 4 to 5)

In 1 Litre of Milk, mix about a Glass of Water & bring to a boil

Add the whole pack of Falooda Mix & boil for 10-15 Minutes till the Mix thickens

Keep aside so that it reaches room Temperature after which Refrigerate to Chill

The Chilled Falooda is ready to be served!

Some of the Additional Toppings can be Ice Cream, Roasted Dry Fruits etc.


Moment's Mango Falooda Mix:

Moment's Pista Falooda Mix:

Strawberry Mix:

    

After this pack, we were not able to get another one soon but finally found luck with the Mango Flavour
I just wish this Falooda Mix is available at most stores in the South especially Chennai & Tamil Nadu

Just for some information on different Indian Names for the versatile world famous Rose Flower, I have put together its names here:

Bengali- Golap
Hindi- Gulab
Kannada- Gulabihuvu/Tarana
Odiya- Gulap
Tamil- Irosa/Pannirpu/Pannir Roja/Rajappu
Telugu- Gulabipuvvu/Rojapuvvu



English- Saffron
Hindi- Kesar/Zafran
Telugu- Kunkumapuvvu




Feel free to share your views on this Product & let us know how it can be of use in our Pantry :)