Paneer Dosa

Bored to eat the same old roti subzi, but yet the desire of eating paneer, so the midway out for me was the doas stuffed with paneer and a nice blob of fresh white butter.... slurrrppp

For the dosa use 1 cup black split gram lentil, 3 cups of rice, 1/2 tsp of fenugreek seeds, soaked for about 3-4 hours and ground into a smooth paste and kept to rise overnight, next morning mix salt, 2 tsp of sugar and make dosas

 I have spread green chutney too on the dosa before the paneer burji. (optional)

For the stuffing

200 gms of paneer
2 onions finely chopped
1 tsp of  ginger garlic paste
1 tomato finely chopped
3 green chillies finely chopped
1 tsp of amchur
1 tsp of kitchen king masala
Salt to taste
lots of coriander finely chopped

Method
In a pan take some oil, add the chopped onion saute till golden, add the chillies and the ginger garlic paste, add tomatoes cook till done, add all the masalas, the coriander and mix well cook for a while. The burji is ready.

On a dosa tava spread dosa batter, wait for it to cook a bit,  apply little white butter, spread the green chutney if you wish to or else only the burji and cook it fully roll as shown in the picture and eat.

Kurmura or Puffed Rice

This is a snack item which can be made and preserved in airtight containers, stays good for about a fortnight.

Ingredients

1 regular pack of puffed rice which we use for making bhel
Oil, mustard seeds, turmeric powder, asafoetida and dry red chillies for the tempering
2 spoons of metkoot ( this is a mixture of all grains and pulses dry roasted and ground into a powder)
1/2 cup dalia or chutney dal
1/2 cup peanuts

Method
In a big kadhai make a tempering with rai haldi and hing add the pieces of dry red chilli, peanuts, fried gram, stir for a while till they become crisp, add the puffed rice, salt to taste, sugar to taste and the metkoot, mix well and store in an airtight container after it cools completely.

I am also giving here the recipe of metkoot which is used in making the puffed rice and also the thin variety of beaten rice made in the same manner as above, barring the peanuts and the chutney dal. Also used by mixing with piping hot rice, a drizzle of clarified butter and salt, this is a very tasty mix of a meal. Can be savoured with lime pickle and papad as accompaniments.

Ingredients below should be dry roasted, cooled and made into a fine powder, stored in airtight containers. Stays good for a few months. Make sure you lightly roast the powders mentioned below separately.

1 cup split bengal gram lentil
1/2 cup split black gram lentil
1/2 cup split green gram lentil
1/4 cup rice
1/4 cup wheat
1 heaped tsp of mustard seeds
1 tsp of dry ginger powder
1/2 cup coriander seeds
1 tsp asafoetida
1 tsp fenugreek seeds
1/4 tsp black pepper
1/2 tsp turmeric powder
4 dry red chillies

                                                     
                                               Spicy Green Rice with a Drizzle of Cheese

My all time favourite rice made into a new delicacy. The rice has all healthy ingredients, but for a careful bit of indulgence! This is the first time I made it and liked it, so sharing with you too.

Ingredients

1 cup long grain basmati pressure cooked to 2 whistles and kept to cool
1 cube of Amul cheese
1 bunch of spinach leaves washed and chopped fine
Small bunch of coriander finely chopped
1 onion finely chopped
4 garlic cloves and 1 inch ginger pounded
4 green chillies chopped into medium sized long pieces
1 tomato very finely chopped
1/2 tsp of chilli powder
Salt to taste
1 tsp Garam Masala

Method 
In a pan take some olive oil, add the chopped green chillies, saute a bit, add onion, let it turn golden brown, add the ginger garlic, saute till done, add the chopped tomato cook till it becomes totally mushy, add the coriander and the spinach, stir cook till done, add salt, chilli powder and then the rice. Mix well and finally grate the cube of cheese, cover for a bit till the cheese melts a bit and savour the  piping hot spicy green rice.

Raw Mango Sweet and Sour Chutney

A delicious colourful sweet sour chutney which is made with fresh raw mangoes and can be savoured with bread, roti, curd rice and also with lunch basically as a side.I remember my mom very promptly refilling the bowl of chutney every time we polished it off.

Ingredients

1/2  tsp of dry roasted mustard seeds
2 raw mangoes grated
1 tablespoon of grated jaggery

1/4 tsp of dry roasted fenugreek seeds

Salt to taste
5-6 leaves of mustard cress
1 small spoon of chilli powder
Salt to taste

You need a tempering made of oil, mustard seeds, turmeric powder and asafoetida, I have chosen to skip it though.

My chutney has a garnish of lovely mustard cress from my tiny balcony, the bite of this gives a pungent, peppery heat to the palate.

Method

You just need to grind all the above ingredients to a not so fine paste, except the tempering which will be used as a topping after the chutney is transferred into the serving bowl.

                                             
                                                 Spinach Mushroom Cheesy Bites

 A very tasty spicy evening snack to be had on a chilly evening with tea.

Ingredients
Slices of brown bread as per requirement
200 gms of mushrooms washed and chopped into small pieces
1 bunch of spinach washed cleaned and chopped fine
6 garlic cloves and an inch of ginger and 6 peppercorns pounded in the mortar pestle
2 onions finely chopped
2 tomatoes pureed freshly
1 tsp of chilli powder
Salt to taste
Cheese spread, I used plain Amul cheese spread
Any cheese cubes or a block for grating on the bread slices
Olive oil 

Method
In a pan take olive oil, add the pounded ginger garlic and peppercorns, saute till well done, add the onion and cook till golden, now add the tomato puree and salt and chilli powder, stir to make a mushy mix,  add mushrooms, cook well, add spinach and cook till the water has all dried almost. keep it only as much moist as you need it to spread easily on the bread. 

Take each bread slice spread little cheese spread, the mushroom spinach mix, grate little cheese and put them in the preheated oven for five minutes, the cheese melts and the bread becomes a little crisp, cut each slice into fours and your cheesy bites are ready. 

                                                                     
                                                                         Ghee Rice

An extremely tasty, subtly flavoured rice dish, absolutely palatable, from the treasury of my mother's recipes. Was made on special days, served with a special dal for accompaniment, or as it is.

Ingredients

2 cups long grain basmati rice cooked with a little ghee, some white peppercorns and salt and cooled.
2 onions chopped into thin long pieces
6 roughly crushed garlic cloves
1 inch of cinnamon, 3 cloves pounded in the mortar pestle
Salt if required, since we already cooked the rice with salt
1/4 tspn of sugar
2 tspns of lime juice

Method

In a pan take 4 tspns of ghee, add the pounded spices, wait for the aromas to be released, then add the crushed garlic, saute a bit, add the onions, let them turn almost brown, like caramelised, then add the rice, salt if necessary, the lime juice and the sugar, stir to mix well and your delightful rice is ready.

                                                             
                                                           Chilli Coriander Egg Rice

I am a rice lover and a chilli lover to top it, I literally can live on any kind of rice dish. The key ingredient here is the green chilli!! So I relish it all the more. Here goes the recipe of this simple yet tasty delicacy.

1 cup long grain basmati rice, pressure cooked and cooled. The grains should be separate and not sticky.

3 eggs, made into a scramble with salt, pepper and a bit if milk, kept ready.

4 green chillies chopped crossways into thin pieces,  a medium sized  bunch of coriander finely chopped, salt to taste, 10 black pepper corns pounded roughly.

Method

In a pan take some olive oil, saute the chillies, add the rice, salt, pepper powder, mix and then add the egg scramble,  mix well, ad the coriander and mix well again. Serve as it is or with vegetable manchurian. Tasted great with the dry manchurian.