Paneer Tikka Kathi Roll – SNC April Challenge for Southern Team

Paneer Tikka Kathi Roll

I am just in time to post for SNC this time.  For some time I thought I will not be in the blogging world as my site has crashed and just when I think it’s up and about it’s back down in a heap. So I am presently back here to post my current escapades in the food world.

Do check out my virtual travel around the India this month. It’s been a hectic trip round the cuisines of India.

Right now I am however posting a delicious snack and meal item in my place as Rotis in the morning are generally not acceptable. However you can serve them for breakfast. They are very filling and are originally intended as such.

ThanksMinnie   and Divya we loved it.

Paneer Tikka Kathi Roll – SNC April Challenge for Southern Team

Recipe Author: Minnie@thelady8home

Cuisine: Indian

Prep time:  30 mins

Cook time:  30 mins

Total time:  1 hour

Serves: 12 pieces

Ingredients:

For the paneer:

• 2 cups paneer cut into two inches cube
• 1 cup chopped green peppers
• 1 large onion cut into quarters
• 1 large tomato cubed small
• 1 tsp kasoori methi
• ½ cup coriander leaves (optional)
• 4 tbsp oil

Masala for grinding:

• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 2 green cardamoms
• 2 cloves
• 1 dry red chilli
• 1 2″ stick cinnamon

For marinating:

• 1 tsp gram flour (besan)
• 1 tsp red chilli powder
• 1 tsp chat masala powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp black pepper powder
• ½ cup yogurt whipped

For the Roti:

• Atta
• Salt and oil
• ½ cup coriander leaves or spinach leaves (I used coriander leaves)

For setting up the Kati roll:

Roti

The paneer filling

Kuchumber

Foil

Method:

Initial preparations:

• Mix the atta, salt and a little oil with water make a soft but pliable dough.
• Cover and set aside.
• Marinate the paneer with all the marinating spices and yogurt, cover and keep aside for 15 minutes to an hour.
• Make the kachumber.
• Meanwhile roast and coarsely grind the masala for grinding.

To make the Kachumber:

 Ingredients:

• ½ cup carrots, juliennes
• 1 cup cucumber, juliennes
• 1 large tomato, sliced in long thin stripes
• ¼ cup onions sliced very fine
• 2 tbsp coriander leaves, finely chopped
• 1-2 green chillies, chopped fine (optional)
• 3 tbsp lemon juice 
• ¼ tsp black salt
• ¼ tsp sugar

Method:

• Mix all the vegetables together.
• Drizzle lemon juice, and sprinkle salt and sugar.
• Mix well.
• Add coriander leaves and green chillies.
•  Using a fork, mix it one more time and serve.

Note: 

• You can use other vegetables and fruits like avocados, pomegranates etc

 To make the roti:

• Roll out a roti about 4 inches diameter and place the coriander leaves in between.
• Starting from one side, start folding in the sides, overlapping them over the previous fold.
• Once the folds are closed, roll it into a ball.
• Roll out the roti using a rolling pin. It should be roughly 8 inches in diameter.
• Cook on a tava or griddle.

For cooking the paneer:

• Heat oil in a skillet and fry the roast and ground spices
• Add green peppers and sauté for a minute
• Add marinated paneer and stir until it’s nicely coated with the spices.
• Let the paneer pieces fry for 5 minutes. Stir them gently every once in a while, making sure they don’t stick to the pan.
• Now add kasoori methi, onions and tomatoes.
• Let it cook until the tomatoes soften and the onions look translucent.

 To assemble:

• Place a roti
• Fill with 1 tbsp kuchumber
• Fill the 1 heaped tbsp paneer
• Roll and wrap in foil/butter paper
• Serve whole or cut in half with ketchup.

Note:

• You can make all of these overnight.
•  To assemble next day, heat a tsp oil in pan, and heat the roti on both sides.
• Heat paneer separately in microwave or skillet.
• Place paneer and kuchumber in the roti, roll and serve.
•  You can make the rolls in plain roti.

  Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Methi Muthia

This is a very short post. The reason being I am unable to type; my back is paining, it’s not raining….just excuses.

The reason is I have to put up a lot of posts. I just realized that I have once again missed some events that I wanted to send my entries too or the pictures are lying in my draft folders for so long that I have forgotten what I have made, how and when… what a disaster!!

So for now till I clear my pictures it will have to be short   posts.

If you like to read me rambling about I am sorry.

Paneer, Bottle Gourd and Mint Parathas-Working Lunch Thali

When Valli was floating her idea of Indian Thali Mela I was quiet. 

That is quite unlike me. Usually I like to be in the thick of things if not doing anything else at least making a noise.

You may wonder why I was quiet. Well there is a reason no three reasons

1. Will I be able to cook an entire festive thali all by myself? I do not know why I wanted one festive thali but I wanted it. I still want to make one but

 2. Will I have eaters? For my family is one are very fussy eaters so I did not want my hard work go down the drain.

3. The most important reason is I do not know how to click it. The pictures suck.  

So I decided to let the festival go by. But I hate failures or giving up before I try so I decided to try. I would love to see your comments on improving my pics.

Whole Wheat and Corn Flour Muffins~ A Blog Hop

Last time I was sure it was my last Blog Hop as I missed the dates.

 I posted on 14^th instead of 11^th lucky for me I just caught the linky. The question that kept on seeping in my thoughts was “Am I still a member of this group.” Can you imagine my happiness when I saw Radhika’s mail informing about my partner for Blog Hop. Thanks Radhika.

For this times Blog Hop I am paired with Priya Srinivasan of Enveetu Kitchen!!

The choice of the recipe was easy as there was a demand for muffins, the chocolate chip ones from the kids. I generally do not want to use refined flour while baking so any recipe that uses whole wheat in muffins and cakes I bookmark. This is one down on my bookmark list but they are so delicious, tasty and soft that I will be making these muffins repeatedly.

Kandya- che-Appe

One recipe that had caught my eye long ago was on Priya’s Blog at Now Serving was Baked Pakoda.

And the wonder of wonders I followed her instructions the only place I deviated was( when I the kids got hungry and wanted immediate feeding ) I had to get out my appe patra also know  as gunpangala or paniyaram tava. 

They disappeared as fast as they appeared on the plate. Barely managed the pics.

Here is the original recipe.

Thus ends the story of baked pakaoda which turned into Kandya-che -Appe as my niece called them!!
Thanks Priya this one rocks!!

Sending this to Bookmarked Recipes by Aipi and Priya

Kalyani's Valentine Fest-Served with love

Sangeetha's Show me your Hits

Archana

Egg-less Chocolate Cake 2 Or Whole Wheat Egg-less Chocolate Cake

The Egg-less Chocolate Cake! This is how tall it was!!

Amazed at this gargantuan cake! Well I was too and it has a story behind it…

My friend Vidya came around the other day on her way out for her evening walk and left behind a container for me to microwave as hers was for repairs. She said it was a cake and to just microwave it for 10 minutes. She had also left behind a sachet of Eno’s fruit salt to be used if needed. I used it!!

Since all my micro containers were for a wash I took out the microwave rice cooker that I rarely use and just store my extra dish cloth in it and used it. Boy was I glad I did it, the cake was huge anything else and I would have spent the evening moping the oven floor and cursing her (especially since she was on her way to a party by then)!!

Of course she shared the recipe with me!! We do that regularly. What more you use regular gehu ka atta to make it.

Ingredients:

2 cups whole wheat flour (yes whole wheat /Gehu ka atta)

1 ½ cup sugar

½ tsp soda

1 tsp baking powder

2 tblspn cocoa

1 tblspn drinking chocolate

½ tsp instant coffee (my addition)

½ tsp vanilla essence

2 tblspn butter (I used salted butter)

½ cup curd

½ + 1/3 cup milk (I used 1 cup)

2.5 grms Eno’s salt

Method:

1.       Melt the butter totally add the curds and milk. Mix well and keep aside.

2.       Mix all the dry ingredients except the Eno’s salt in a big bowl.

3.       Add the butter mixture. Mix well. It is okay if the mixture is soft dough consistency the sugar will melt. Keep aside for 4 hours.

4.       Grease a huge container. Mix the Eno’s salt in the batter and transfer to the container.

5.       Microwave for 10 minutes or till the knife inserted comes out clean.

Sending this to Pari's 'Only Series' of events is here at Tamalapaku this month and this time it would be

'Only - Baked'

  

 Archana

Egg-less Whole Wheat Chocolate Cake