Sunday, July 28, 2013

Paneer Paratha - Perfect for Lunch box or breakfast box

Starting  a post is not so easy not that I don’t know which recipe to post, but its that I write up delete and do the same things many a times and end up just writing a line about the recipe and continue, or sometimes I have so many things to write and wonder will everyone who stops here reads them :P. Summer is here and heat is increasing day by day and we both ( little M and I) keep ourselves packed with cool things to beat the heat. Eat ice lolly’s (home made), ice creams, lemon juice, and various juicy fruits to keep ourselves cool( though the AC keeps us cool the heat is in the air). Hubby joins us in the early evening so we are even enjoying the family time now. He comes early evening because its Ramadan time and office timings are changed accordingly.  And this has been a very happy time for us, but the part which we miss is Family lunch, as Hubby comes around 3.30-4 he has his lunch then so we miss him the afternoons, but no complaints as we get extra time to spend together J. My hubby keeps on saying that he cannot eat much of rice as he used to before and enjoys fruits and ice creams, same is it with our case so I think of making one pot meal or some Paratha. 
Normally cahapathi’s or roti’s are not made very often here as we relish on rice items more. But as the daughter dear relishes on roti’s sometimes I am learning( you heard me right learning to make it round and more soft, I am sure u have read that I do not know to make perfect round roti’s I can make various Maps ;))  to make varieties of Indian bread’s, but now I don’t have much a complaint as I am learning to make them almost round J.    All thanks to my little girl, if she would not like it I would not make it or try making it better. But she likes doesn’t mean she can eat it every day its just once in a week she wants to eat it, by any chance I made it the very next day she had her roti the question would be ready… Amma itya aaji vapas hechi?? Sheeth na ve :P (why again same thing(roti) no rice??). So I make it sure that she has what she wants.  I am sure by this time you have guessed what today’s post is about, Yes a Indian flat bread  - Paratha.
Many people who read my blog have asked me for Tiffin box recipes and I always said sure I will post something new this time. So here is one for all the lovely readers of Aps Kitchen.
Paneer Paratha is one such paratha which I had never tried, this time I wanted to try it as I had a packet of paneer lying in my fridge. I adapted Sanjeev kapoor’s Cheese Paratha recipe and made it Paneer Paratha.




Here is how to make a Simple Paneer paratha.
Ingredients :
For the dough:
2 cups whole wheat flour/atta
Water
Salt to taste
For the paneer stuffing:
200 Gms paneer
1 or 2 green chilies, finely chopped * refer note
1 tsp chat masala powder
2 tbsp freshly chopped coriander leaves *refer note
Salt or rock salt as required
Butter or oil for frying the paratha
Instructions
Preparing the dough:
Make smooth dough with the whole wheat flour and enough water.
Cover and keep aside.
Preparing the stuffing:
Grate or crumble the paneer with your hands.
Mix all the spice powders, green chilies and salt with the paneer.
Keep aside.
Preparing the parathas:
ü  Take a ball from the dough
ü  Roll them into  small rounds about 2 to 3 inches in diameter.
ü  Place the paneer filling on the round and seal them into a ball
ü  With some dusting flour sprinkle on the rolling board or kitchen platform, roll the stuffed paratha
ü  Heat the griddle/tawa.
ü  Fry the parathas on the griddle with butter or oil till they are evenly browned and well cooked.
ü  In this way make all the paneer parathas.
ü  Serve paneer paratha hot with yogurt or butter or your favorite pickle.



Note:
if you don’t want the green chillies and coriander to come into your mouth while biting parathas you can grind both in mixer without adding even a bit of water, and then add it to the paratha ( i made it like that as my little daughter would eat it and she would not get to bite chillies and could enjoy the paratha)

Yields : 8 parathas

Lets Meet soon,



Thursday, July 25, 2013

Strawberry Shrikhand



When Strawberries are in Season I make Strawberry yogurt , Strawberry Popsicle and even Strawberry milk and its one of the favorite fruit of Little one J . She loves them and being that I have used her favorite fruit and yogurt which (one more fav’s of hers) and made Shrikhand. But when I saw Aparna’s Shrikhand Post I was tempted to make it the very day she posted J. Thank u aparna for posting such a nice recipe my little one loved it J.


Ingredients

Hung curd/yogurt 1 cup
Granulated sugar 1/2 cup
Strawberries chopped 1/2 cup  [ I have saved few more strawberries sliced used to decorate and this is totally optional]

Method:

Hang yogurt in a muslin cloth and tie it to the tap till all the liquid [whey] gets drained. This procedure almost takes more than 5-6 hours or even more it all depends on the water consistency of the yogurt/ curd.
Wash, clean and hull strawberries. Place chopped strawberries, granulated sugar in a blender and blend it to make a smooth puree. Now take 1 cup of hung (this comes from around ½ liter of curd) curd in a wide mixing bowl now add strawberry puree into it and whisk the mixture gently to remove any lumps until you get nice creamy texture of the yogurt. Add in 2 tbsp of diced fresh strawberries. Keep it refrigerated until you serve it. Garnish the Shrikhand with sliced fresh berries and sugar sprinkles and Serve

Note:
U can use cardamom powder if you wish to (Aparna has used it)but i felt the strawberry has its own taste so adding cardamom to it will over power the strawberry flavor.
U can even refrigerate the hung curd (if u have any extra and use it for other recipes )

Check these Strawberry Posts too

Strawberry Cake

Guava and Strawberry Delight

Strawberry And Banana Popsicle
See ya till my Next Post Happy Weekend and its 

                                                                           saying Bye!

Thursday, July 18, 2013

Rajma Bean Salad/ Kidney Bean Salad


Salads play a important role in our Meal. This is one which I made when I had some extra cooked rajma.
Its Perfect salad if you want to fill your stomach and avoid much of the Lunch part.


Ingredients:
½ cup soaked and boiled rajma (kidney beans)
1 cup finely onions

To Be Mixed Into A Dressing:
2 tsp olive oil
1 tbsp lemon juice
salt and freshly ground black pepper powder to taste
1 slit green chilly
Coriander leaves finely chopped – 2 tsp

Method
  1. Combine the rajma, onions in a bowl, mix well and refrigerate till chill
  2. Just before serving, add the dressing and toss well.
  3. Serve immediately.


Photobuckety
Eat Healthy Be Healthy,
 

Monday, July 15, 2013

Ambe Gojju/Mango Gojju

I love mangoes in any form raw or ripe….  and when it comes to raw I remember the school days where we (a bunch of friends)  used to get raw mangoes in the class and eat it during the class itself …he he he…. One used to get salt, one chilly powder and one used to get raw mangoes and we all used to relish it…. We vern’t caught though…… nd when we used to walk home back from school there ver so many memories….. tomboys hitting  stones at the mango tree. And by chance if we found one 
we used to keep it in our bag and as usual next day it was mango treat in school….. sometimes we cudn control our cravings so it wud get empty at home itself :P
Our school had its own farm which had mangoes, jackfruit, jamuns, and what not…. Nd many memories r there even there… I really m missing those days !!!! L
And about ripe ones a lot more to share…. I must say it’s a 
big story so another time….I have some sudden cravings… may be it food or ne thing 
else… its always tht if I have to do something I got to do it there nd then…. Nd yesterday it happened to crave for Ambe gojju……
I peeped into my kitchen and found lozza mangoes in the pantry so I took only 1 for gojju and kept remaining for Ambe 
Upkari….
(and only 1 bcoz I was all alone)
Amma used to make this regularly during mango season….. and 
we used to relish it.



Photobucket


So here is the recipe:

Mango – 1

Sugar -2 tbsp

Green chilly 1

Salt to taste

Method: 

Remove the mango skin and add the skin in ½ cup 
water(preferably small cup) and remove all the juice stuck to the 
skin… do this for 2 times…

Now add sugar and salt to this mango water, Add green chilly 
and mix well until sugar dissolves.

Now add the mangoe in it allow it to rest for atleast ½ n hr so 
that it absorbs the sugar salt nd spice…(u can eat it there nd 
then… but we love it this way)

Ambe Gojju is ready to serve.



Photobucket

Tastes Yum Yum  when u add lozza love in it.

Simple and yummy.

U can enjoy this with roti or rice...whereas i love to eat it after the food. 
M sure many of u have such school memories….. 

Lotz more to hear,


Signing of for now,


Thursday, July 11, 2013

Kosambari With Raw Mango - A Refreshing Salad

I wonder what is the reason for me not to be regular here? Is it that I have a little one who keeps me busy or is it my laziness? Then I secretly find the answer is Laziness and not so secret is my little daughter… whenever I sit down to post I start thinking if I have to draft any saved posts or new posts and find it lazy to type about it sometimes and most of the time its my little girl. The moment she sees me she comes and sits besides me and demands for her favorite rhymes or movies like little Krishna, bal ganesh and many more!! And the only time I get to draft any post is when she is Asleep J.
I get refreshed sometimes when I draft a post not only because I love the dish that I am posting but also because it makes me feel good that I am not so lazy today J. Today I am not lazy but feeling fresh though the heat is getting to the extremes and that’s because of this refreshing Salad.
Raw mangoes have always been my favorite and so has Cucumber. So when both these get together it has to get Fresh and Super
J
This is a very easy salad and refreshing too



Here is what we need:
2 Cucumber peeled and finely chopped
1 Raw Mango peeled and finely chopped
Green Chilly -1 slit
Corriander leaves few finely chopped 
Ginger 1” pc finely chopped 
Salt to taste
Lemon juice – ½ tsp
Fresh scraped coconut -2 tbsp


For Tempering:
Mustard seeds- 1 tsp
Coconut oil -1tsp
Curry leaves few






Method:

In a bowl add finely chopped cucumber, raw mango, coriander leaves, green chilly, ginger,salt, lemon juice and coconut.

 Mix all the ingredients well.

 In a tadka pan heat oil add mustard seeds when splatters add few curry leaves and temper it over the salad/kosambari.

 Mix well and Serve




Have a Refreshing Weekend till then take care,
  

Monday, July 8, 2013

Alambe Ambat/ Thunder Mushroom Gravy

Its been 5 long years that I ate alambe aka thunder mushrooms and like every year I felt like eating it this year too when I saw heaps of pictures in food groups and friends posts, and soon I told amma that I am craving for it and wish I could get some here.
"Gud Gud Alambe" as it is called in Konkani, is nothing but wild mushrooms that grows in the hilly regions near the coastal area of Mangalore only during the start of the monsoon when there is lot of thunder and lightning.
Like many other Indian communities, the Konkani community is also famous for hunting all kinds of wild but edible fruits, leaves, barks, stems, flowers and roots and cooking mouth watering delicacies out of them.
Gud Gud means thunder in Konkani, hence this mushroom can be called as ‘Thunder mushrooms’.
They are little different from the regular mushrooms in that they do not have stem and they are totally round in shape and need to be peeled individually - a tedious task that is done by almost everyone in the family together with chit chats on till the end of the task.
This is how the Gud Gud Alambe looks before cleaning and peeling - Pic Source Google 


For my luck one of our friend was about to come from Mangalore and amma told me that I will send the gud gud alambe with him and my joy had no bounds.
Then slowly amma told I will make curry on the whole and send It as she was sending it for first time she thought freezing it and then taking it out will drip down water and what not! I knew nothing would happen but amma insisted that she would make a thick curry and send it in air tight container and I can add water to it as required.  Aren't Mom’s the nest person in the world??? I am telling not because she was sending it to me but they take care of kids likes and dislike every time, every second. And atlast I received my curry when our friend came. But to my surprise I came to know Dad made it for me because amma could not make it due to some work.. Now isn’t that a wonderful thing?
I Love U Anu for this and for everything u gave me and did for me 
J

This is such a curry  or anything made with gud gud alambe is one which we (hubby, m and me) can enjoy just like that. Yes you heard me right Lil M also loves mushrooms and relishes on it just like we do J

So here is the recipe of Alambe Ambat

Gud Gud Alambe( thunder mushrooms) – 1 kg washed cleaned and shelled
Grated coconut Fresh or frozen (Fresh tastes better)
Roasted red chllies – 5
Tamarind a small ball (around 2 peanut sized)
Onion -2 finely chopped (1+1)
Coconut oil – 1 tbsp
Salt to taste
Method:
Grind coconut along with roasted red chillies and tamarind into a fine paste.
Cook the Magge/Chinese cucumber and 1 chopped onion with a little water (say about 1/4th cup because the cucumber by itself leaves excess water) to it.
Now add the alambe and salt and cook for 2 more minutes.
Then add the ground masala and bring it to boil for around 2-3 good bubble boils.
Switch off the flame.
In a small fry pan heat the coconut oil and fry the remaining chopped onions till golden brown color and season it over the curry and Serve hot with white rice or Pan Polo or any kind of Dosa.


  

Sunday, July 7, 2013

Stir Fried Vegetables with Rice


Sometimes cooking can be done within no time if all the things are kept ready and handy. A simple one in that is a Stir fry. As I always keep saying that it is one of our favorites and we can have bowls of it mainly because it is Fat free and it includes healthy vegetables in it!
Normally for such stir fries I do not follow any particular recipe. I just add in things which come to my mind when I make it. This time i had a little rice remaining which i made for lunch and instead of breaking my head as to what to cook at night I made this and yes it did taste SUPER. Not only has the husband and me liked it even
our little daughter liked it. She loves Mushrooms so that goes in stir fry for sure. So get going and make this stir fry in just a few minutes.

Here is how i made it



1 bell pepper, cored, seeded, and cubed
1/2 cup red onion cut into chunks
1 cup small broccoli florets
2 clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt( u can use the crystal salt too)
1/2 cup snow peas(optional)
1 cup mushrooms cut in cubes
1/2 cup rice(i used the ricewhich i had made for lunch in the afternoon)
spring onion - 1/4th cup
1tsp schichuan sauce( I will post this recipe soon)
1tsp soya sauce
a pinch of sugar
Cornflour -1tbsp
2 tablespoons sesame oil(this gives the real chinese flavor)
Directions
Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.

In a wok or large skillet heat oil, over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the, broccoli, mushrooms, and garlic, and Sichuan sauce, soya sauce. Cook, stirring, constantly for 2 minutes. Now dissolve corn flour in water and add it to the veggies Add the rice, bell pepper, spring onions and salt, sugar and cook, stirring, until crisp-tender, about 2 minutes more.
Stir in snow peas and remove from heat. Serve immediately