How to make healthy paneer burji or scrambled cottage cheese

How to make healthy paneer burji or scrambled cottage cheese

How to make nutritious Paneer Burji

[Scrambled Cottage Cheese]

 


Paneer or Cottage cheese is one of the most loved ingredients in India. It packed with protein and is healthy. Cottage cheese can be used in a variety of dishes & cuisines. This is a paneer burji recipe which literally translates to scrambled cottage cheese.

This is a famous Mumbai street food served with the iconic Ladi pav (soft bread). This is a simple recipe. But you can add your own spin by changing the spices or adding whatever vegetables you like. You can add this as a filling in any bread you like.

For all the non-Indians head over to an Indian grocery store and you will all the spices and cottage cheese.

Prep Time: 20minutes
Cook time: 15-20minutes
Yield: For 2 persons.

Paneer Burji Ingredients

Ingredients:

  • 2 cups / 200 gms – Paneer (grated)
  • 1 – Red onions (chopped) medium size
  • 1-2 – Tomatoes (chopped) medium size
  • 2 – Green chillies (chopped)
  • 2 Tbsp – Oil
  • 1 tsp – Salt (Or as per taste)

Spices:

  • 1 tsp – Rai (mustard) seeds
  • 1 tsp – Jeera (Cumin) seeds
  • 1 tsp – Haldi (Turmeric) powder
  • 1 tsp – Chilli powder
  • 1 tbsp – Kanda salun masala (onion garlic spice) OR 1 tbsp garlic paste.
  • 1 tsp – Chaat Masala (a blend of spices with black salt, it’s sweet, tangy in flavour)

Garnish:

  • Finely chopped fresh coriander leaves
  • Lemon wedges


Paneer Burji – Instructions:

  1. Heat oil in a heavy bottom pan/ kadhai.
  2. Add mustard seeds, cumin seeds, chopped green chillies and sauté it for a couple of secs. [If you are using garlic paste add it now.]
  3. Add chopped onions and cook them on low to medium flame.
  4. Once onion softens, add the chopped tomatoes, turmeric powder, chilli powder, kanda salun masala. Mix well
  5. Once the tomatoes have softened & you see little oil in the pan add the grated paneer. Mix well. Cover and let it simmer on low flame.
  6. After 2-3 minutes add salt & chaat masala. Mix well.
  7. Garnish with chopped coriander leaves. Drizzle juice of 1 lemon wedge before serving.
  8. Enjoy it hot with whatever bread you like. You can even use any type of Indian flat-breads.

 

Paneer Burji
You can view the video here:

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How to Make Maharashtrian Thalipeeth

How to Make Maharashtrian Thalipeeth

How to make authentic Maharashtrian Thalipeeth Recipe


 
Thalipeeth

It is strange how I fell in love with this scrumptious dish! My Bengali husband loves Maharashtrian food and thalipeeth is one of his favourites. I ate it more post marriage which is a shame considering I am a Marathi mulgi! But glad that I enjoy the piping hot thalipeeth now.
Thalipeeth packs a punch. It’s the Bhajani flour which gives it a bold flavour. Bhajani is a beautiful blend of multiple grains and pluses. It a mix of bajri (millet), jawari (sorghum), rice, whole wheat, white & black urad dal (black gram), moong dal (green gram), thick poha & some spices. These grains & pluses are carefully roasted and mixed in right proportions. It is not a complicated process to make it, but tedious one to get the roast & mix correctly.
I have used many readymade bhajani flours, but I struck gold when I tasted my cousin Mousami’s recipe. So now I simply get some from her! Cousins are blessing in disguise.

Here is a step by step process for making authentic Maharashtrian bhajaniche thalipeeth:


Prep Time:20 minutes
Cook time: 5 minutes
Yield: 6 medium size

Thalipeeth Ingredients:

  • 2 Cups – Bhajani Flour
  • 1 Tsp – Chilli Powder (finely chopped green chillies can be used too)
  • 1/4th Tsp – Tumeric Powder
  • 1 Tbsp – Goda Masala
  • Salt to taste
  • 1 – Medium size Onion finely chopped
  • 1/4 cup – Curd
  • bunch of finely chopped coriander leaves
  • 1 -2 tsp oil
  • Water for dough


Step by step instructions for thalipeeth:

  1. Add all spices & salt to bhajani flour and mix well.
  2. Add onion, green chillies (if using), coriander and curd. Mix well.
  3. Add water little by little to make a soft and slight sticky dough.
  4. Cover and keep the dough aside for 20 mins.
  5. On a rolling board place plastic sheet/aluminium foil and add a little oil to stop the dough from sticking.
  6. Keep a pan/ skillet to heat.
  7. Now take a medium size ball and start to gently flatten it on plastic sheet/ aluminium foil. It should be thicker than chappati but thinner than the parathas. Make a hole in the centre.
  8. Add a little oil to the hot pan.
  9. Gently remove the thalipeeth from the sheet by flipping and place it on the hot pan.
  10. Cover and cook both sides on medium flame till brown spots show.
  11. Serve it hot with curd or butter.

You can watch the video too:

 

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Easy and Healthy Carrot Soup

Easy and Healthy Carrot Soup

Easy and Healthy Carrot Soup


 
easy healthy carrot soup
Rainy days! This weather made me lazy one the afternoon. It was already lunch time but no lunch! I started in my fridge to see what I can make to uplift my mood! Suddenly bright orange carrots caught my attention. This impromptu soup turned out delicious and definitely added sunshine to a dark and gloomy day!
It’s simple and quick and easy to make!! I am sure you will love it. Carrots soup can be made in different ways and this my rendition.

Prep Time:20 minutes
Cook time: 10 minutes
Yield: 2 person

INGREDIENTS for Carrot Soup

  • Large Carrots slices – 2 nos
  • Chopped Spring Onions – 2-3
  • Garlic minced – 2 to 3 cloves
  • Water – ½ cup
  • Olive Oil – 2 Tsp
  • Salt – as per taste
  • Pepper – as per taste


Step by Step process for carrot soup (images below):

  1. Boil the sliced carrots. It cooks faster if the carrots are cut. I used a pressure cooker with 2 whistles. easy healthy carrot soup
  2. Drain the carrots and puree them. I used my hand blender to puree it. You can use your standard mixer/blenders but allow the carrots to cool before you blend them.
  3. In a heavy bottom pan, add olive oil. Once the oil is hot, add minced garlic and spring onions. Sauté it for few minutes. easy healthy carrot soup
  4. Now add pureed carrot to it and mix well.
  5. Add ½ cup water to it. Use the left-over water in which carrots were boiled. You can more water if you don’t like your soup thick.
  6. Simmer for few minutes.easy healthy carrot soup
  7. Season with salt & pepper and serve hot. easy healthy carrot soup

 
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Healthy Brown Rice with Vegetables

Healthy Brown Rice with Vegetables

Healthy Brown Rice with vegetables


 
Brown Rice Vegetables
I cooked this brown rice recipe with leftovers in my fridge one day. I was quite happy with the result. Many wonder how to cook brown rice? You would cook it as you would cook your normal white rice. I prefer the pressure cooker method as it’s quicker. But you can cook it over gas in a vessel, but this will take longer and more gas. You can cook it in the microwave too, but I haven’t tried it yet. Please use whatever vegetables you love. You can add paneer or tofu as well. This is brown rice healthy recipe, so haven’t used too much oil.

Prep Time:20 minutes
Cook time:20 minutes
Yield: 2 person

Ingredients:

  • Brown Rice – 1 ½ cup
  • Mixed capsicum – 2 large nos
  • Zucchini – 2 nos
  • Onions – 2 nos
  • Brinjal/ Eggplant – 1 nos
  • Crushed Garlic – 2 to 3 big cloves
  • Parsley – a small bunch chopped finely
  • Walnuts – a handful
  • Salt & pepper – to taste
  • Chillies fresh/ flakes – as per taste (optional)
  • Italian mixed herbs – 1 to 2 tsp (optional)
  • Olive Oil – 2 to 3 Tbsp


Brown Rice Recipe:

  1. Wash the rice. I use 1 cup of brown rice to 1 ½ cup of water. Add some salt in rice & water and cook it in a pressure cooker it for 4-5 whistle. Time can vary for you, so it will take a little trial to get it right.
    UPDATE – Best way to cook brown rice is to cook it in a heavy bottom vessel with a lid on. So simply give the brown rice a good wash and with add water in 1:2 ratio. [ 1-part rice: 2-parts water]. Use a heavy bottom pan, add a little salt. Cover and cook for 15-20 mins approx.  
  2. You can also cook it in a heavy bottom vessel and cover it, but this will take a long time. You will have to keep a check on water too.  
  3. Once done it will nice and fluffy. Keep side.
  4. In a pan add oil. Once heated, add garlic. Sauté it for few seconds.
  5. Add onion and cook them it soft & translucent on medium flame.
  6. Add capsicums once onions are half done and sauté them on medium flame. I like a little bit in them, if you don’t like it then cook them completely.
  7. Add zucchini and eggplant/ brinjal once the capsicum is half done.
  8. Add salt, pepper, chillies & mixed herbs and mix well. Cover and let it cook on low – medium flame for 5 mins until the veggies are almost done.
  9. Add chopped parsley and cooked rice and mix well. Check for seasoning and adjust. Cover and let it cook on low flame for 5 -8 mins. This will ensure the rice takes all the flavours.
  10. While this is cooking, take the walnut and toast them. You can either do it in a hot pan over gas or give it 2 mins in 150° C preheated oven.
  11. Now comes the best part, EATING! But remember you can present this simple & humble dish nicely.
  12. I used a ring and press the prepared rice in it. Garnished it with toasted walnuts and parsley.

You can also watch the video:

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Step by Step Authentic Mumbai Style Pav Bhaji

Step by Step Authentic Mumbai Style Pav Bhaji

Authentic Mumbai Style Pav Bhaji Recipe


 

This dish is one of my favourites! I can eat it anytime and N number of times! Street food of Bombay…. yes, it’s still Bombay for me. Somehow I can’t get to say Mumbai still. Anyways, this dish is a blend of vegetables and spices served with iconic Mumbai ladi pav. Every nook and corner of Bombay will have a pav bhaji guy. You will find many on Juhu beach. Each one has its own spin to it.
I grew up on this dish! I love the flavours that tantalise the taste buds. Usually many would follow the recipe on the masala box, even I did. But it didn’t come close to what we would eat outside! Eventually after careful observation, yes I would stand next to the vendor (most the street ones) and watch intently, I realised there were 3 ingredients that make this dish! 1. They prepare the bhaji on a giant a tawa (Iron hot plate) on high heat. Heat makes a lot of difference to your food. 2.Garlic!! Yes, the garlic & chilli powder is what gives this dish that edge! 3. Chat Masala – this is what makes you smack your lips!
Taking about Pav Bhaji, I can almost hear the steel spatulas clanking against the tawa every time Pav Bhajiwala mixes ingredients! I love all kinds of sounds that shout cooking! Like the sizzle, frying…..Ooooo so yummmmmmmmmmm! Sorry got distracted…back to the topic. In short, follow this delicious pav bhaji recipe and you are sure to lick your fingers.

INGREDIENTS for PAV BHAJI

  • Large Tomatoes (Chopped) – 3-4 nos
  • Green Peas (Boiled) – 1 ½ cup
  • Large Potatoes (Boiled & Mashed) – 3 nos.
  • Tomato Puree – 4 Tbsp (add extra if you like the tangy taste)
  • Garlic (Peeled) – 10 approx (mine we tiny size, so took 10)
  • Kashmiri Red Chilli Powder – 2 tbsp (you can also add few powdered dried red chillies)
  • Oil – 1 tsp
  • Amul Butter – for cooking (100 gms pack)
  • Pav Bhaji Masala – 3-4 tsp (I use Everest Masala)
  • Chat Masala – 2 tsp
  • Finely chopped Onions & Coriander – For garnish

    Instructions:
    1. In a mortar and pestle, add garlic, chilli powder and 1 tsp of oil. Now Mash it till it’s a good paste.
    2. In a hot deep pan (Kadhai) add 3 TBSp of butter and let it melt. Be careful you don’t want it the butter to burn.
    3. Quickly add the garlic paste and sauté it for a minute or so.
    4. Now add the chopped tomatoes and mix well. Cover and cook for 3-5 mins (until the tomatoes are soft).
    5. Now add the tomato puree, mix and let it cook. I add the puree because it gives good flavour and consistency to bhaji.
    6. Once cooked, add the pav bhaji masala and mix.
    7. Then add the cooked/ boiled vegetables (Peas, Cauliflower & potatoes)
    8. Use a masher to mash it well. Don’t make it completely mush…leave some pieces of vegetable.
    9. Now cover and let it simmer for 5 mins. After that add salt as per taster.
    10. At the end add chat masala to it to give that extra punch.
    11. Garnish with finely chopped onions and coriander.
    12. Serve hot with Mumbai Ladi Pav.

 
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Ravioli Recipe

Ravioli Recipe

How to make spinach and ricotta ravioli at home

 
Who doesn’t love ravioli! Spinach and ricotta is a classic ravioli combination and tastes simply divine. These are flavour bombs and can be served with sauce or simply toss it in butter and sage! You can store these too…look for the tips at the bottom! You can use readymade pasta sheets but best to use fresh pasta!
 
Prep Time: 20 minutes
Cook Time: 10 Mins
Yield: 16 portions
Ingredients: –

Pasta dough – check out the fresh pasta dough recipe.
For Filling:

  • Ricotta – 150 gms
  • Parmesan – 25 gms
  • Spinach – 250 gms
  • Egg – 1 (optional)
  • Salt (as per taste)
  • Pepper – ½ tsp
  • Nutmeg – ¼ tsp

Ravioli Instructions:

For Spinach and Ricotta filling:

  1. Blanch the spinach leave and squeeze out as much water as possible. Chop it finely & bring it to room temperature.
  2. In a bowl add ricotta cheese, parmesan cheese, spinach, salt pepper & egg and blend it with a spoon.
  3. Eggs act as a binder. But I didn’t use one in my filling and it didn’t make much of a difference.

Spinach and ricotta filling

Making Ravioli:

  1. Roll out thin pasta sheets. You can use the pasta machine if you have one. If not, then you can follow what I did.
  2. I used a rolling pin to roll out on my granite counter directly.
  3. Please see the pic for how thin you need to roll. You can see the granite counter top underneath.
  4. Ensure you roll out in a rectangle shape. (roll out 2 sheets of the same size)
  5. Now on one sheet place small balls of filling.
  6. Now brush all the edges around the filling with water.
  7. Then place a pasta sheet on top of it and press along the edges.
  8. Then using a cutter cut out the ravioli packets. Ensure all edges are sealed.
  9. Place the ravioli pockets onto a tray over semolina.
  10. Let me rest for 15 mins. You want the pasta to dry up a little bit.
  11. Now take about 3 litres of water in a heavy bottom pan. Add 1-2 tsp of salt.
  12. Bring the water to boil, then add the dried ravioli. They will sink at first.
  13. Once they float take them out and drain it. It will take about 2 – 3 mins.
  14. I served this lovely spinach and ricotta ravioli with tomato sauce (Image above). Here is my tomato sauce recipe.

 

home made Pasta dough roll out

Ravioli spinach and ricotta

Tips:

  • In a hot pan, add butter & sage. Let the butter melt and sauté the sage for few seconds. Toss the ravioli till they are coated. Season it and serve.

 

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