Cheesy Paneer Bhurji

Paneer bhurji (mashed cottage cheese curry) is an instant no fuss item which requires minimum effort. Not much of spices are required for this. 

I have prepared this with a little twist by adding grated cheese. I used mozzarella cheese. However any cheese of your choice can be used here. 

Paneer bhurji tastes delicious when served hot. Read on further to know the  recipe.

Ingredients:

  1. Paneer – 200 gms
  2. Shredded mozzarella Cheese – 1/2 cup
  3. Green pea (frozen) – 1/2 cup
  4. Sweet corn (frozen) – 1/2 cup
  5. Tomato (cut into small pieces) – 1
  6. Turmeric – 1 tsp
  7. Shahi paneer masala (optional) – 2 tsp
  8. Salt – as per taste
  9. Red chilli powder – 2tsp (as per taste)
  10. Oil – 3 tsp

Method of Preparation:

  1. Grate paneer.
  2. Heat oil in a pan. Add tomato pieces. Then add green peas and sweet corn.
  3. Saute for few minutes till the tomatoes are tender.
  4. Add salt, turmeric, shahi paneer masala, red chilli powder. Mix everything well. 
  5. Add grated paneer and mix everything nicely. 
  6. Let it be cooked for few minutes. Do stir in between so that the paneer does not stick to bottom of the pan. 
  7. Now add grated cheese and give a good mix. 
  8. Switch off the flame. Cheesy paneer bhurji is ready to be served. 
  9. It goes well with roti, paratha, naan, puri. 

 

Instant Khaman Dhokla

Khaman Dhokla is a very popular Gujurati snack item. Almost everybody in my family likes it.

Let’s check out how I make it.

Ingredients Used:

  1. Besan (Gram flour) – 2 cups
  2. Curd – 1 cup
  3. Green chili – 2
  4. Ginger – 1 inch
  5. Fruit Salt (Eno) – 1 sachet
  6. Turmeric – 1/2 tsp
  7. Sugar – 2 tsp
  8. Salt – 1/2 tsp (can be adjusted to taste)
  9. Water – 1 cup approx
  10. Oil – 1 tbsp
  11. Dry roasted sesame seeds – 2 tsp (optional)

For tempering:

  1. Mustard seeds – 1 Tbsp
  2. Asafoetida (Hing) – 1/4 tsp
  3. Curry leaves – 8 to 10
  4. Green chili – 1 (cut into small rounds)
  5. Water – 1/3 cup  DSC04099

Method of Preparation:

  1. Wash green chili and ginger. Peel ginger and grind it along with the chilies to make a coarse paste.
  2. To the gram flour, add curd and mix properly.
  3. Then add water little by little till the mixture comes to a thick pouring consistency (like cake batter).
  4. To the batter add ginger-green chili paste, turmeric, salt, sugar and oil. Give a nice and gentle mix. DSC04101
  5. Now keep this batter aside for at least 20 minutes.
  6. In the mean time, add water to the pot we are planning to steam in.
  7. Here I am steaming the dhokla in an idly pot. Keep a stand in the pot in order to separate dhokla pan from the bottom of steamer. And switch on the flame.
  8. Now grease the pan, in which you are planning to make the dhokla, with few drops of oil.
  9. Just before pouring the batter into the pan, add the eno fruit salt to it and mix gently to avoid any lumps. After adding fruit salt, the batter becomes plump and light. It helps the dhokla to rise.
  10. Now pour the batter into the pan and sprinkle the roasted sesame seeds on top of batter. Carefully place the pan in the steamer where the water is already boiling.
  11. Close the lid and let it be baked on a medium flame for minimum of 20-25 minutes.
  12. After 20 minutes, open the lid and check if the dhokla is cooked properly by inserting a toothpick in it. If the toothpick comes out clean, then our dhokla is cooked properly. If not, then close the lid again  and let it be steamed for another 4-5 minutes.
  13. Now take out the dhokla pan and let it cool down for about 15 mins. Then put it carefully on another plate upside down and demould  the dhokla with gentle taps on the pan.
  14. With the help of a knife, cut through the yellow sponge to make small squares.
  15. For tempering, heat a small pan on flame. To it, add oil. Once oil is hot enough, add mustard seeds. Let the mustard seeds splutter. Then add curry leaf, asafoetida and green chili cuts. After that add 1/3rd cup of water and bring to a boil. Let it boil for one minute. DSC04132
  16. Then add that seasoned water on top of our dhokla with the help of  a spoon so that all the pieces are moist.
  17. Let the pieces soak the moisture for few minutes and then relish the dhokla sponges. 🙂 DSC04133

Chilli Babycorn

Chilli Babycorn is an indo-chinese dish. The recipe is the basic recipe used for preparing any chilli based indo-chinese dish named chilli paneer, chilli soyabean, chilli veggies etc. 

So, here babycorn can be replaced with any of the ingredients mentioned above. The original recipe calls for deep frying the Babycorn with a thin coat of corn flour batter. But as I have mentioned in my earlier blogs, I limit usage of corn flour and refined flour in my kitchen. So here I am replacing it with rice flour and shallow frying it instead of deep frying.

Ingredients:

  1. Baby corn (peeled and cut into pieces) – 200 gms
  2. Rice flour – 2 tbsp
  3. Olive oil – 2 tbsp
  4. Green bell pepper or capsicum (small) – 2 (cut into small pieces)
  5. Onion (medium) – 2 (slit length wise)
  6. Garlic – 4 cloves (cut into small pieces)
  7. Salt – as per taste
  8. Chilli powder – 2 tsp (can be adjusted to taste)
  9. Black pepper powder – 1 tsp
  10. Soya sauce – 1 tsp
  11. Tomato sauce – 2 tsp
  12. Green chilli sauce – 1 tsp (optional)
  13. Water – 3 to 4 tbsp

Method of Preparation:

  1. Make a thick batter of rice flour, salt and half of the chilli powder. Put the Babycorn pieces in the batter and coat those properly. 
  2. Heat oil in a pan and shallow fry the coated babycorns till a nice crunchy coating. Remove the pieces and place on kitchen paper so that excess oil will be absorbed by the paper. 
  3. Now to the same oil, add garlic, capsicum and onion pieces. Add rest of the chilli powder, salt. Saute the veggies till they sweat.  Keep those crunchy. 
  4. Now add the fried Babycorn pieces and mix. Add black pepper powder, soya sauce, green chilli sauce and tomato sauce. Mix everything well. 
  5. Let it be cooked for few minutes till raw smell of the sauces goes away. 
  6. Now hot chilli babycorn is ready. It’s generally served as a starter. 

Gobi 65

Gobi 65 is a popular restaurant dish in India. It can be served as a starter or snack item. 

Read on for the ingredients and method of preparation.

Ingredients:

  1. Cauliflower florets – 150 grams
  2. Rice flour – 2 tbsp (can be replaced with all purpose flour)
  3. Red chilli powder – 2 tsp
  4. Turmeric – 1 tsp
  5. Salt – as per taste
  6. Kasuri methi or dried fenugreek leaves – 2 tbsp
  7. Coarsely ground white sesame seeds (optional)
  8. Onion (small) – 1/2 (cut into small pieces)
  9. Cumin seeds – 1 tsp
  10. Coriander powder – 1 tsp
  11. Hung curd – 3 tbsp
  12. Oil (for frying) – 3 tbsp

Method of Preparation:

  1. Soak the cauliflower florets in water mixed with little turmeric powder for 15 minutes. This will help in discarding toxins if any. 
  2. Make a thick batter by mixing rice flour, salt, half of turmeric, chilli powder. Coat the cauliflower florets in this batter. 
  3. Heat oil in a pan. Deep fry the coated cauliflower florets. Remove those on a kitchen paper towel so that excess oil will be absorbed. 
  4. Now add coriander powder,  rest of the salt, turmeric powder and chilli powder to the hung curd. Mix well.
  5. In another pan heat 1 tsp oil. Add cumin seeds. Once those splutter, add in the curd mixture. Keep the flame low. Add little water (around 2 tsp). 
  6. Add in the deep fried cauliflower pieces to the curd gravy and mix everything well. Make sure that the florets are well coated and there should not be any liquid remaining.
  7. Remove from heat and garnish with coarsely ground white sesame seeds and small raw onion pieces.
  8. Enjoy while it’s still hot.