Thursday, May 21, 2015

Paneer Bhurji Sandwich

Toasted sandwich stuffed with spiced cottage cheese mixture.

As the summer vacations have started in Indian schools and kids are at home full time.So there demands for snacks keep the mothers busy all day.

kids loves bread in all forms either simple toast ,sandwiches or any snack made with bread.My children also loves bread and sandwiches,but now I realized that I have posted just few sandwich recipes in my blog so now during this vacation period I will try to post some quick and easy sandwiches.

My favorite is- Pineapple salsa sandwich ,  Mumbai style grilled potato sandwich, the popular Middle Eastern special  Falafel sandwich , Italain eggplant panini  but this paneer bhurji sandwich is very quick and mildly flavoured and an instant hit with kids, you can also add some chopped coloured capsicum and corn in it to make it more colourful and healthy.

grilled paneer sandwich

Prep time-5 min
Cooking time- 5-8 min
Difficulty level- easy
Spice level- mild
Cuisine- Indian
Type- snack,breakfast
Serve-2

INGREDIENTS-

  • Bread slices- 4
  • Cottage cheese/paneer - 1/2 cup
  • Tomato,chopped -2 tbsp
  • Green chili,chopped - 1/2 tsp
  • Fresh coriander,chopped - 1.5 tbsp
  • Pepper powder/kali mirch  - 1/4 tsp
  • Turmeric/haldi - a pinch of
  • Cumin seeds /jeera - 1/4 tsp
  • Salt /namak - to taste
  • Ghee or oil  - 1.5 tsp
  • Butter- 2 tsp
PROCEDURE-
  1. Heat ghee or oil in a pan and add cumin seeds.
  2. When seeds start crackling add green chilies and stir.
  3. Add chopped tomato and stir fry for few seconds till they become soft.
  4. Add turmeric and mashed paneer. pepper powder,salt and stir fry for few seconds.(don't overcook else paneer will become hard and chewy)
  5. Sprinkle chopped coriander in the pan and mix.
  6. Apply butter on one side of each bread.
  7. Put a slice in the grill ,apply half the paneer stuffing over it.
  8. Cover it with another bread with butter side up and grill till golden in colour.
  9. Take out from the grill and slice into two pieces .
  10. Serve hot with tomato ketchup or any tangy dip of your choice or pack for lunch box.
NOTE-
1-You can also add some chopped bell peppers and boiled peas in it to make it more healthy and colourful
2-Can use tofu instead of paneer.

Tuesday, May 19, 2015

Neer Mor Recipe ,Spiced Buttermilk

Spiced butter milk- from South India

During summer season demand for fresh,healthy cooler and drink are increased. Fresh fruit juices, milk and yogurt based drink are good to have instead of those readily available fizzy drinks which are loaded with artificial color and sugar.
Buttermilk is a perfect healthy cooler to beat the summer heat.There are many easy and quick drinks to make with yogurt.
Neer More is a very popular,healthy and a slightly spicy palate cleaner from southern India.In Tamil its known as Neer Mor/More and in Malayalam its called Sambharam
Its quite easy and quick to make,as only few ingredients are needed to make it.Curry leaves impart a fresh flavour and the tempering gives a nice taste so don't skip any step if you want the authentic taste of neer mor.
The thickness of neer mor depends on individual preference,in a cup of yogurt you can add 2 part,3 part or even 4 parts of water,taste great anyways. You can easily refrigerate the leftover drink or make a big jug and use through out the day.Serve chilled and stay cool through out the summer :)

sambharam neer more


Prep time -10 min
Difficulty level - easy
Spice level - medium
Cuisine - Southern Indian
Type - drink,cooler
Serve -3

INGREDIENTS-
  • Yogurt /dahi - 1 cup
  • Water /paani - 2 cup
  • Green chili,chopped /hari mirch - 1
  • Ginger/adrak - 1/2 inch
  • Curry leaves /kadi patta - 10+4
  • Fresh coriander ,chopped /hara dhaniya - 1.5 tbsp
  • Salt /namak - 1 tsp
  • Asafoetida /hing- a pinch of
  • Cooking oil /tel - 3/4 tsp
  • Mustard seeds /rai- 1/2 tsp
  • Cumin seeds /jeera- 1/2 tsp
PROCEDURE-
  1. Chop coriander,green chili ,ginger and curry leaves.
  2. Add yogurt and chopped coriander,chili,ginger and curry leaves in the blender and grind to mix.
  3. Now take out  the yogurt mix in a serving bowl.
  4. Add 2 cups of cold water and salt and mix well.
  5. Heat oil in a small pan,when it become warm add cumin and mustard seeds.
  6. When seeds start crackling add curry leaves and asafoetida.
  7. Add this tempering in the prepared butter milk.
  8. Add few ice cubes if you wish.
  9. Mix well and serve.
NOTE-
  1. You can adjust the quantity of green chilies according to your taste.
  2. Instead of coriander you can also add 4-5 leaves of mint.
  3. Addition of curry leaves and the tempering is a must in this ,so don't skip both .

Friday, May 15, 2015

Aam Ki Achari / Meethi Launji- U.P Style

Sweet and spicy grated mango pickle- Specialty from Uttar Pradesh

Every year during summer months housewives starts making different types of pickles,with the routine pickles we also want to try some different recipes to give a twist in  the taste,so always in search of new recipes to experiment with.

Though almost all pickles have some common basic ingredients and the method's are almost similar but the slight difference of ingredients, their ratio and procedure makes a lot of difference in the taste.

Besides the spicy and tangy pickles of mango ,the sweet mango pickle is equally popular all over India. Gujaratis makes mango chunda and Gor keri, Bengali makes Gur aam, Maharastrian do methamba and in south they make aam ka murabba.

Though the basic ingredients are same but every pickle have a different flavour and taste. In my home state  Uttar Pradesh Aam ki launji is very popular but today I am posting a community special sweet pickle which is popular as -Aam ki achari ,it easily stays fresh for an year or till you finish it off .

In Uttar Pradesh, pickle is used daily with almost every meal. I love making different pickles so I have posted -  khajoor ka achar,  Marwari chana and aam ka acahar ,   Digestive masala lemon pickle , Stuffed green chili pickle ,  Gujarati mango pickle and many more in my blog here



aam ki methi launji achari

Prep time- 15 min
Cooking time- 40 min
Difficulty level-medium
Spice level- sweet and sour
Cuisine- Indian,Uttar pradesh
Type- pickle ,preserve

INGREDIENTS-

  • Raw mango grated - 1 kg
  • Sugar /chini - 800 gms
  • Jaggary /gur - 250 gms
  • Fenugreek seeds /methi dana - 30 gms
  • Fennel /saunf -30 gms
  • Black cardamom /badi elaichi - 15
  • Raisins /kishmish- 4 tbsp
  • Chilipowder /laal mirch - 2 tbsp
  • Garam masala- 1 tsp
  • Salt /namak - 1 tsp or to taste
PROCEDURE-
  1. Peel and grate raw mango (from 1250 gm raw mango I got 1 kg grated mango)
  2. Dry roast saunf and methidana separately till it start giving a nice aroma and slightly change their colour.
  3. Peel black cardamom, remove the seeds from the pod and very slightly crush them and keep aside.
  4. Mix turmeric,salt, roasted saunf and methi dana in the grated raw mango and mix well.
  5. In a big deep bowl add the prepared mango mixture.
  6. Cover the bowl and keep aside for a day.
  7. This step is done to make the methidana and saunf swell up with mango juice and become soft, if we directly add the seeds with sugar then the seeds become hard.
  8. Next day take a big and heavy bottom pan (I used the pressure cooker)
  9. Add the raw mango mixture,sugar and jaggary and mix well.
  10. Now put the pan on medium heat and cook.
  11. Keep stirring in between on medium low heat.
  12. When it started to thicken then add raisins,crushed cardamom seeds and chili powder.
  13. When it looks like honey then switch off the flame and add garam Marsala and mix.
  14. It will thicken further as it cool down and look like the consistency of jam.
  15. It easily stays fresh for an year if cooked properly.
Serving suggestions- can serve with roti,rice, mathri or with any snack




Tuesday, May 12, 2015

Tendli Ki Subzi,Kudru Recipe

Stir fried Ivy gourd with mild Indian spices

Tendli /tindli /Tindora /kudru /Ivy gourd is a popular vegetable which is cooked and enjoyed all over India.Though the recipe may be slightly different in each state but this crunchy vegetable is a favourite all over .It is from the gourd family so looks very much like a cute baby watermelon.But dont get confused with parwal /pointed gourd . Parwal and tindora both may look very similar but their taste and texture is very much different .

Tindora is often used to make crunchy salads,stir fries and pickles but very few use to make tindora curry with gravy.

Tindora taste best when made as a quick str fry. I prefer to make it without adding potatoes but you can also add sliced potatoes if you prefer.Make it simple and mild and avoid overcooking it as it taste best when it is crisp and crunchy.

A very delicious and crunchy pickle can also be made with kudru,I have posted the pickle recipe here- Tindli ka achar


kudru ivy gourd bhaji



Prep time-5 min
Cooking time-15 min
Difficulty level- easy
Spice level- medium
Cuisine- Indian
Type-side

INGREDIENTS-
  • Ivy gourd / kudru /tindli -550 gms
  • Tomato /tamatar,chopped - 1
  • Cooking oil - 3 tbsp
  • Curry leave s- 8
  • White lentil /urad daa l- 1tsp
  • Cumin seeds /jeera - 1/2 
  • Mustard seeds /ra i- 1/2 
  • Asafoetida /hing - 1/4 tsp
  • Mango powder /amchoor - 1 tsp
  • Chili powder /lal mirch - 1tsp
  • Coriander powder /dhaniya - 1.5 tsp
  • Sambhar powder - 3/4 tsp
  • Salt - to taste
PROCEDURE-
  1. Wash kundru and trim both the ends and slice to make vertical pieces,about 4-6 from a tindora.
  2. Heat oil in a heavy and broad pan and add urad daal,cumin and rai.
  3. When seeds start crackling add hing and curry patta .
  4. Now add turmeric and  the sliced tindora and saute for a minute.
  5. Add salt and chopped tomato,mix and cover the pan with a lid and cook on low heat.
  6. Keep checking and stirring in between to avoid sticking at the bottom of the pan.
  7. When tindora get cooked but remain crisp then add all the remaining spices and mix it well.
  8. Cook uncovered for a minute on medium heat.
  9. Serve hot with roti and steamed rice.