Category Archives: All Recipes By Ingredients

Recipe – Rice Appe in Muffin tray / Baked Rice Appe

Recipe – Rice Appe in Muffin tray / Baked Rice Appe

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Prep Time: 10 minutes

Cook Time: 20 Minutes

Serves:
3 People

Ingredients

  • Idli Batter: 1 Cup
  • Rava (Sooji / Semolina): ¼ Cup
  • Water: as required
  • Salt: 1 teaspoon or to taste
  • Red chili powder: ½ teaspoon
  • Onion: ½ of a medium sized, finely chopped
  • Tomato: 1 medium sized, finely chopped
  • Green chili: 1, finely chopped
  • Ginger: ¼ inch piece, finely chopped
  • Garlic: 2 cloves, finely chopped
  • Ajwain (carrom seeds): ¼ teaspoon (optional)
  • Coriander leaves: 1 tablespoon, chopped
  • Oil: 1 teaspoon and as required for greasing
  • Baking Powder: 1 teaspoon
  • Baking Soda: ½ Teaspoon

Method

  • In a bowl, add idly batter, sooji, salt, red chili powder, ajwain and coriander leaves. Whisk well and Keep aside. Batter consistency should be like toothpaste or thick idly batter. If required then only add some water.
  • In a small pan heat 1 teaspoon oil. Saute chopped onion, ginger and garlic for 2 minutes. Add tomato and green chili. Saute for another 2 minutes. Turn off the heat and add this to the batter.
  • Preheat the baking oven to 350 F or 180 C
  • Grease all molds of the mini muffin tray with oil
  • Add baking powder and baking soda in the batter and mix well.
  • Fill ¾th of each mold with the batter.
  • Place the muffin tray in the middle rack of the oven.
  • Bake for 20 minutes or till light golden brown.
  • Take out and let it cool for 10 minutes.
  • Now using a knife or spoon, take out the muffins carefully.
  • Serve hot with chutney or ketchup.

Cook’s Note

  • Instead of baking, you may make this recipe in appe pan on cooktop as well.
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Recipe – Easy Homemade Paneer Kulcha

Recipe for Easy homemade Paneer Kulcha. Kulcha is a type of mildly leavened flatbread that originated in the Indian subcontinent. It is a Punjabi variation of Naan.

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Prep Time: 2 Hours

Cook Time: 20 minutes

Serves: 5 (enough for 2-3 people)

Ingredients

For the dough

  • Plain Flour (maida): 2 Cups
  • Warm Water: 1 Cup or as required
  • Salt: 1 teaspoon
  • Sugar: 1 Teaspoon
  • Active dry yeast: ½ teaspoon
  • Oil: 1 Tablespoon

For the Filling

  • Grated Paneer: 1 Cup
  • Grated Carrot: ¼ Cup
  • Chopped Onion: 1 small
  • Green chili: 2, finely chopped
  • Ginger Paste or crushed: ½ Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Red chili Powder: ½ Teaspoon
  • Garam Masala Powder: ¼ Teaspoon
  • Aamchur Powder: ¼ Teaspoon

Others

  • Ghee / Butter: for greasing
  • Black seeds (Kalonji): 1 Teaspoon
  • Coriander Leaves: 1 Tablespoon, chopped
  • Flour (Maida): ¼ cup for rolling the kulchas

Method

  • In a bowl, add grated paneer, grated carrot, chopped onion, green chili, ginger, salt, red chili powder, garam masala and amchur powder. Mix well and divide it into 5 equal portions. Keep it aside.
  • In a small bowl, add the active yeast, salt and sugar. Add ¼ cup of warm water and mix well. Cover it for 5 minutes.
  • Take another deep bowl with lid. Add the flour and yeast water. Mix well.
  • Using warm water knead a soft dough.
  • Add oil and knead again.
  • Cover the bowl with a lid and keep it aside for 1-2 hours.
  • Remove the lid. You will see the dough has slightly raised in size.
  • Knead the dough again and divide into 5 equal portions and roll into balls.
  • Roll each ball into 3-inch diameter circle.
  • Add 1 portion of the paneer filling in the middle and seal all the edges. On the sealed side, spread some black seeds and coriander leaves. Sprinkle some dry flour and flip it carefully. Sprinkle some more dry flour on the other side and gently press it so all the seeds and coriander leaves get stuck to the kulcha. Now roll it to a 6-7-inch diameter circle or oval shape.
  • Heat Tawa in high flame.
  • Brush water in one side of the kulcha, where no black seeds are attached. Place the water brushed side of the circle, on the tawa. Press it gently so it gets stuck on the tawa. Wait for 1 and 1/2 minutes and flip the tawa with the kulcha stick on it, over the gas. In medium flame cook for 2-3 minutes
  • As I am using induction cooktop, it does not have flame. So, I do not brush the kulcha with water. I simply put the kulcha on tawa and cook it on tawa itself flipping both sides in every 30 seconds until it is cooked.
  • You may bake it as well in 375 F / 190 C degree pre-heated oven for 8-10 minutes flipping it after 4-5 minutes.
  • Using a spatula or tong take the kulcha out of the tawa.
  • Brush with ghee / butter and serve with some creamy gravy or dal.

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Cook’s Note

  • Instead of yeast, you may use 1/4 cup of curd / yogurt to make the dough.
  • For more softer kulchas, you may knead the dough with milk, instead of water. It is called as doodhie kulcha

Recipe – Kashmiri Pulao

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Recipe – Kashmiri Pulao

Prep Time: 15 Minutes

Cooking Time: 30 Minutes

Serves: 2

Ingredients

For Rice:

  • Basmati Rice: 1 Cup
  • Water: as required
  • Ghee: 2 Tablespoons
  • Fennel Seeds: 1/2 teaspoon
  • Cashew: 6-7, chopped
  • Almonds: 6-7, chopped
  • Green Cardamoms: 1
  • Cloves: 1
  • Cinnamon stick: 1 small piece
  • Bay Leaf: 1
  • Black Peppercorns: 4-5
  • Onion: 1 large, chopped into 1-inch lengthy pieces
  • Green Chilies: 2, chopped lengthwise
  • Ginger: ½ Teaspoon, chopped or crushed
  • Salt: 1 Teaspoon to taste
  • Sugar: ½ Teaspoon (Optional)
  • Red Chili Powder: 1/2 teaspoon
  • Garam Masala Powder: 1/4 teaspoon
  • Saffron Strands: 8-10, soaked in 1 tablespoon Warm Milk
  • Pomegranate arils (Anardana): 2 Tablespoon
  • Grapes (Black/Red): 10-12
  • Apple: 1, small

Method

  • Soak 8-10 saffron strands in 1­ tablespoon warm milk and keep aside.
  • Wash Rice for 2-3 times and soak in water for 10 minutes, then drain the water.
  • Boil 5-6 cups of water in pot. Once water starts to boil, add the soaked rice. Medium the heat and cover the pot. Let the rice cook for 10-12 minutes or till rice is well cooked. Drain the excess water.
  • Heat 2 tablespoon ghee in a big pan.
  • Fry the almonds and cashews for 2 minutes, take them out.
  • In the leftover ghee, add Fennel seeds, Cardamom, Cloves, Cinnamon stick, Bay Leaf and Black Peppercorns. Saute for 1 minute.
  • Add onion, ginger and green chili and saute for 4 minutes or till onion is light brown.
  • Add cooked rice, salt, sugar, garam masala powder, red chili powder. Toss everything well.
  • Add the saffron soaked milk and toss well again.
  • Garnish with chopped fruits – apple, grapes, pomegranate and roasted almonds and cashew.
  • Mix everything well, cover the pan for 2 minutes.
  • Turn off the heat.
  • Serve Kashmiri pulao with raita.

Recipe – Cheese Bread Tikki

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Prep Time: 15 Minutes

Cook Time: 20 Minutes

Serves: 2 tikki for 2 people

Ingredients

  • Bread slices: 4
  • Grated Mozzarella Cheese: 4 Tablespoon
  • Salt: 1 teaspoon or to taste
  • Black pepper powder: ½ teaspoon
  • Butter: 1 tablespoon or as required to roast

Method

  • In a bowl, mix grated cheese, salt and black pepper powder. Toss well.
  • Take 1 bread slice, dip it in cold water and immediately take it out. Using both hand palms squeeze out all the water.
  • Take 1 tablespoon of the cheese-mix and put in the middle of the bread. Seal the edges of the bread and roll into balls, then flatten the ball pressing gently. There should be no crack, otherwise cheese will come out while cooking.
  • If it is wet and sticky, freeze them for 30 minutes or roll in corn flour or flour.
  • Heat a non-sticky tawa or flat pan. Grease it with butter.
  • Place the bread cheese tikkis on the tawa. Spread some butter on top of each tikki, flip those after 1 minute. Spread some butter on the other side too. Let it cook until both sides are golden brown and crispy flipping every 1 minute for 3-4 minutes.
  • Serve hot with tomato ketchup.