Paneer Tikka Kathi Rolls is a wonderful snack or dinner. A very healthy one tooo. Its very easy to prepare and tasty one. Best one for vegetarians and paneer lovers.It contains the essential calcium and minerals. Nutritional rolls.
Ingredients:
For marinate:
- Panneer - 200 gms
- Besan flour- 2 tsp
- Curd - 2 tbsp
- Chilly powder - 1 tsp
- Turmeric powder - 1/2 tsp
- kassori methi - 1 tsp
- Chaat masala - 1 tsp
- Garam masala - 1 tsp
- Ginger garlic paste - 1 tsp
- Salt
- Tomato - 2 cubed into pieces
For filling:
For the Chapathi:
- Atta - 1 cup
- Milk - 1/2 cup
- Salt
Method:
- Knead the chapathi flour and keep it aside for half hr.
- Make it into thin chapathis.
For filling:
- Marinate all the above ingredients and keep aside for 30 mins.
- Heat oil in a aKadai, add the capsicum and fry them.
- Add the marinated paneer and stir for about 5 mins. Stir till it gets cooked well.
For the rolls:
- Divide he filling into parts.
- Place it in the middle of the chapathi and roll it to the other side.
- place and heat on tava before serving.
- It can also be served with sauce.
Enjoy the lovely treat!
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Ingredients:
- Bread - 6 slices chopped
- Onion - 1 Chopped into small pieces
- Tomato Ketchup - Required
- Garam masala -1 tsp
- Salt
- oil
- Coriander leav es
- Ginger garlic paste - 1/2 tsp
Method:
- Heat oil in a pan,add onions and fry well. add Ginger garlic paste and stir well.
- Add the ketchup and fry for two mins.
- Add the chopped bread and mix well.
- Add salt and stir well.
- Cook for 5 mins.
- Finally garnish garam masala and coriander leaves.
Yummy evening snack ready.....
Ingredients:
- Idiyappam - 10
- Cinnamon - 1 or 2
- Cardamom - 2
- Cloves - 3
- Potato - 2 boiled and chopped
- Cauliflower - 1 cup
- Ginger and Garlic paste -1 tsp
- Onion chopped - 1 big
- Tomato chopped - 2 small
- Oil - 3 tsp
- Carrot- 1 grated
- Red chilli powder - 1 tsp
- Coriander powder - 1/2 tsp
- Garam masala powder - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Coriander leaves
- Mint leaves
- Salt
Method:
- Heat 2 tsp of oil in a pan , add cinnamon,cloves,cardamom to it and saute it well. Then add the onions in it and saute it for 2 mins then add the chopped tomatoes to it and mix it well.
- add the vegetables one by one and saute well.
- Add the red chilli powder,turmeric powder,coriander powder and salt to it.
- Add the chopped coriander leaves and mint leaves to it. stir well.
- When the veggies are cooked well and they are blended together as a masala, add the shreded idiyappam to this .Mix it well and garnish it with Coriander leaves.
Note: Minced Chicken can be added in place of vegetables.
Shahi thukra is one of the most yummiest dessert.You can have it any time.
Ingredients:
- Rabri - Recipe Here
- Bread - 4 slices
- Chopped almonds
- Ghee
Method:
- Heat a Tava, apply ghee on both sides of the bread slices liberally.
- Toast on both sides.
- Serve with Hot rabri.
- Garnish the chopped almonds.
Note: Remove the sides of the bread, If you feel to.
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Ingredients:
- Mutton - 500 gms
- Cinnamon stick - 2"
- Cloves
- Cardamom - 3
- Bay leaf - 1
- Poppy seeds - 1 tbsp
- Grated fresh coconut - 1/2 cup
- Onions finely chopped -1
- Tomato - 1 chopped
- Ginger garlic paste - 1 1/2 tsp
- Green chillies slit length wise - 3
- Red Chilly powder - 1 tsp
- Coriander powder - 2 tsp
- Cumin seeds powder - 1/2 tsp
- Garam masala powder - 1 tsp
- Yoghurt (curd) - 3 tbsp
- Turmeric powder - 1/2 tsp
- Salt
- Oil
- Coriander leaves
Method:
- Clean mutton and add the curd,red chilli powder,coriander powder,cumin powder,ginger garlic paste and green chillies to it.Keep aside the marinated mutton for an hour.
- Soak poppy seeds in a little warm water for 10 mins and grind both poppy seeds and grated coconut to a fine paste. Keep aside.
- Heat both oil and ghee in a heavy bottomed iron vessel and add whole spices and bay leaf and fry them.
- Add the chopped onions and fry till transparent.Add the chopped tomatoes and fry for 4- 5 minutes.
- Now add the marinated mutton and fry over medium heat with lid till the water from the meat and yogurt is absorbed.Check in between and stir.
- Now add the poppy seeds-coconut paste and salt to the mutton and mix well.
- Cover and cook for 3 mins.Add 2-3 cups of water and cook with lid till the mutton is tender and the gravy thickens.Adjust salt and add garam masala pwd and garnish with chopped coriander leaves.
- (You can even pressure cook the mutton for 10 minutes or till mutton is tender).
Serve hot with Rice/ Chapathi.
Linking to:
Feast of sacrifice By Asiya
A sweet from Pakistan and Rajasthan. Sweet Rabri is a sweet, condensed milk based dish made by boiling the milk on low heat for a long time until it becomes dense and changes its color to pinkish. Sugar, spices and nuts are added to it to give it flavor.
Ingredients:
- Milk - 1/2 ltr
- Condensed milk - half tin
- Nuts Chopped
- Cardamom powder
- Saffron
Method:
- Bring the milk to boil in a deep heavy pan.
- Add the condensed milk and over a low heat for 1 hour until the milk is reduced and the color changes.
- Remove from the heat.Add saffrom soaked in milk.
- Sprinkle with the cardamom and Nuts.
Serve hot with Shahi Thukra or serve cold with Falooda..
Linking this to following events:
Eid Potluck party - Sadaf
Joy of fasting to feasting V - Lubna
Pari's page and Only recipes from Royal Kitchen by Divya
A Regal dish, Mughalai Biryani is fit for a king and was probably eaten by many too!. This makes the perfect one -dish meal for when you have company.
Ingredients:
- Chicken - 500 gms
- Basmathi Rice - 2 Cups
- Onion - 2
- Tomato - 2
- Green Chilly - 3
- Curd - 3 tsp
- Ginger garlic paste - 2 tsp
- Cloves- 4
- Cinnamon - 2 - 3 pieces
- Cardamom - 4
- Bay leaf - 2
- Chilly powder - 1 1/2 tsp
- Coriander powder - 3 tsp
- Salt to taste
- Water - 5 cups
- Oil
- Coriander leaves - one handful
- Mint leaves - one handful
Method:
- Wash Chicken and keep it seperately.
- In a Cooker , add oil , temper all the spices.
- Add green chillies, onion together and fry it till brown.
- Add ginger garlic paste. Then tomatoes. Stir well.
- Add Chilly powder and Coriander powder.
- Later on add the chicken to the mixture,add curd and stir it for about 10 mins.
- Add coriander leaves and mint leaves.
- Add salt and rice.
- Keep for three whistles.
- Garnish with Coriander leaves.
Linking this to following events:
Eid Potluck party - Sadaf
Lets party - Festive Spl - Myself
Joy of fasting to feasting V - Lubna
Pari's page and Only recipes from Royal Kitchen by Divya
Feast of sacrifice By Asiya
My Grandma's recipe.......
Ingredients:
- Tamarind - 1 lemon size
- Fresh Curry leaves - one handful
- Coriander seeds - 3 tbsp
- Pepper - 3 tbsp
- Red chilly - 4-5
- Salt
- Hing - small piece
- Toor dal - 2 tbsp
- Oil - little
Method:
- Heat little oil in a pan, fry Hing.
- Add coriander seeds , pepper, toor dal. Fry them.
- Add red chilly and roast as well.
- Add tamarind without seed, turmeric powder and salt. Fry them.
- Add curry leaves and fry them till color changes.
- Allow it to cool and grind them coarsely.
- Store it in a container and refrigerate it.
Whenever needed can make instant kuzhambu with the podi.
To make into a kuzhambu:
Ingredients:
- Oil
- Cumin seeds - 1 tsp
- Milagu kuzhambu podi - 3 tbsp
- Water
- Mustard seeds - 1/2 tsp
Method:
- Heat oil in a pan, Add the cumin seeds and mustard seeds.
- Mix the milagu kuzhambu podi in water and add to the oil.
- Allow it to boil till oil rises.
Yummy with steamed rice.
Ingredients:
- White Sesame– 1 tbsp
- Black Sesame - 1 tbsp
- Jaggery – 2 tbsp
- Cardamom - 1/2 tsp
Method:
For poornam:
- Heat a pan ,dry roast sesame, cardamom; roast it till sesame splutters.
- Allow it to cool and grind it coarsely.Add Jaggery to it and grind once.
For outer cover:
- Rice flour - 1 cup
- Water - 1/2 cup
- Oil - 1/2 tsp
- Salt - 1/4 tsp
Method:
For outer cover:
- Heat a pan, add water and 1 teaspoon of oil and a pinch of salt.
- When the water starts to boil, add rice flour.
- Mix the rice flour and when it is mixed remove from flame.
- The rice flour will not mix nicely with water. It will be like a wet flour.
- Take the mixed rice flour in a bowl, and cover it with a plate for 5 to 10 mins.
- After 10 mins, take the kozhukattai flour and knead it nicely with 1 teaspoon of oil and little warm water.
- Knead it well so that the rice flour becomes like a chapati dough.
For Kozhukkattai:
- Take some oil in a bowl and take little oil in hand and then take little kozhukattai dough ball and press it in middle to make it like a cup.
- In the middle of the kozhukattai cup, add little poornam.
- Close the sides of kozhukattai mavu gently in all the sides.
- Grease the idli plates with oil and then place the kozhukattai cups in the idly plates
- Pressure cook the kozhukattai in cooker for 5 mins.
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EP SERIES hosted by
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SENDING THIS TO NIVEDHANAM'S GIVEAWAY !
Ingredients:
Method:
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