Paneer Club Sandwich

Hi Friends,
Sharing recipe of a yummy sandwich which is quite filling as well.


The Paneer Club Sandwich!


Ingredients:

• Paneer- cut in medium sized cubes
• Tomato paste- 2 tsp
• onion - 1 medium sized finely chopped
• 1 tsp garam masala powder
• 1 tsp red chilli powder
• salt to taste
• fresh cream - as per liking
• fresh coriander- finely chopped
• mustard seeds
• oil - 1 tsp
• 3 bread slices ( sourdough bread tastes best)
• butter
• sliced onions cut in round
• slices tomatoes cut in round
• slices of boiled potatoes cut in rounds
• pepper - as per liking
• green chutney - made out of freshly grated coconut, 2 green chillies, fresh coriander leaves, mint leaves, salt, sugar and 2 tsp lemon juice

Method:
For the paneer filling:
Get a cooking pan and put some oil. Once the oil is hot, put in the mustard seeds and let it splutter. Add the chopped onions and fry till light golden. Once onions are golden, add in the tomato paste and fry till tomato paste is cooked. Once cooked add in the paneer cubes. Add in garam masala, red chilli powder and salt.
Let it cook.


Once the gravy thickens, add in some water. Let paneer cook in the gravy.


Then once cooked, add in the fresh cream.


Simmer for 5 mins and then turn off the heat.


Garnish wish freshly chopped coriander.


Now take 3 pieces of bread, apply butter on one side of each bread.


Place one slice of bread on cooking board. Place slices of onions, tomatoes and potatoes and sprinkle some pepper powder and salt. Sprinkle grated mozzarella cheese on it. Now on the 2nd bread slice, on the other side on which there is no butter applied, apply the green chutney. Place it over the 1st slice of bread.


On top of the 2nd bread slice, now place the paneer mixture that was readied. Cover it up with the 3rd slice of bread.


Put the layered sandwich in the Panini maker or grill and grill on medium heat till top of sandwich is golden brown.


Apply some butter on top and serve hot with Green chutney or tomato ketchup.


Enjoy!

The Mumbai Food Festival

Hi Everyone,

Today's feedback I plan to share with you all is about The Mumbai Food Festival which was held in Mumbai from 9th to 11th May 2014. It was a twin expo with another Fashion Expo on the side.

The Venue was the MMRDA ground at the Bandra Kurla Complex, Mumbai.

With much excitement and anticipation I visited the Festival and though I won the Prize at the cooking competition which was also held as part of the event, that exuberance was overridden by the lack of the variety and scale of culinary Indian and International dishes that were promised of the event.

Few of the stalls which showed promise were the

·         Samudri Kanya - Seafood specialty

·         Fruitilicious – handcrafted fruit bouquets 

Some other stalls covered kitchen equipments for demo and sale which I personally felt were overtly priced.

The Don Bosco culinary school of Kurla had a wide spread of savoury and sweet and baked goodies with some unique food items like the Chicken Donut! Contact details were of Ms. Rebello.

Overall, the Festival could possibly have been much more as I personally felt it had a great potential but lacked stronger commitment and participation from stakeholders of the food industry and fell short on good execution!

I however look forward to the next in the series with my fingers crossed, hoping for the best!

P.S: Sharing some pictures of my dish and the event.

The winning recipe of TheStarFoodie contest this week by Dr. Rupali Jain- Aloo Phool Gobhi

The winning recipe of TheStarFoodie contest this week by Dr. Rupali Jain

Aloo Phool Gobhi

Main Course
Indian Veg

Serving: 2 portions

Ingredients:
2 medium sized potatoes, peeled cut into cubes and deep fried

2-3 big florets of cauliflower broken into smaller florets and deep fried

2-3 tablespoon mustard oil
1/2 teaspoon cummin

2-3 bay leaves
1 tomato finely chopped
1 teaspoon cummin poweder

1 tablespoon coriander powder
1 tablespoon garam masala powder

1/2 teaspoon sugar tablespoon

Finely chopped fresh coriander
3 slit green chillies

2 teaspoons ghee
Salt to taste

Method

Take a deep frying pan and fry the potatoes and cauliflower florets in mustard oil and remove to set aside.

Take a cooking pan and add ghee. Add jeera, bay leaves, corainder, cumin powder. Sprinkle some water and let it cook till the oil seperates.

Add the fried vegetables and mix well.

Add water, the chopped tomato, salt, sugar, chillies, garam masal powder and cook till done.

Garnish with finely chopped coriander leaves.

Best tasted with paranthas.

Enjoy and LOVE FOOD!

TheStarFoodie Winning Recipe this week- The Surprise Lot!

The winning recipe of TheStarFoodie contest this week by Ms. Chaya. Mr. Potato- YOU ROCK!

The Surprise Lot!

Starter
Indian Non-Veg

Serving: 3 pieces

Ingredients:
2 medium sized potatoes, boiled, peeled and mashed

2 medium sized green chillies finely chopped

2 table spoons of mozzarella cheese
1 cup cooked and ready chicken kheema (chicken kheema recipe to follow shortly)
1 tablespoon ginger-garlic paste
1 teaspoon cummin powder

1 teaspoon turmeric powder
1 tablespoon coriander powder
1 tablespoon garam masala powder

1 tablespoon corn flour powder mixed in water ready to be used a coating
Finely chopped fresh coriander
1 cup bread crumbs

Oil to fry
Salt to taste

Method

Take a mixing bowl and mix the mashed potato and the green chillies. Add the garam masala, coriander, cummin, turmeric powder. Mix well. Add the ginger - garlic paste and salt to taste and mix well.

Take the cooked and ready kheema and shape it as a ball. Place pieces of mozzarella cheese in the center of the chicken kheema ball.

Now cover the kheema ball with the ready potato mixture to shape it as a bigger ball.

Dip the potato ball in the corn flour mixture.

Roll this into mixture of bread crumbs and little salt.

Take a frying pan and add oil enough to deep fry the potato ball till golden brown.

Serve hot with green chutney or tomato ketchup.

The chicken kheema inside the crispy potato ball and the melting cheese inside the chicken kheema ball will be a surprise in a surprise lot!

Enjoy and LOVE FOOD!

Indian style basic potato sabji

Tutorial for beginners

Indian cuisine:

Potato vegetable (dry)

Serving: 2 portions

Ingredients:

2 medium potatoes, boiled, peeled and chopped into medium sized pieces

1 medium sized onion,finely chopped

1 teaspoon mustard seeds

1 teaspoon Cummin seeds

1-2 green chillies, finely chopped

1 teaspoon turmeric powder 

1 teaspoon coriander powder

2-3 curry leaves

Finely chopped fresh coriander

Oil to fry

Salt to taste

Method

Take a cooking pan on gas stove

Add oil to pan. When hot add mustard seeds, cumin seeds, curry leaves and letit splatter. Lower the flame to medium intensity.

Add turmeric powder, green chillies, coriander powder and fry.

Add the finely chopped onions to it and fry till onions are golden brown.

Add the potatoes and salt and mix well.

Let it cook for two minutes.

Remove from heat and garnish with chopped fresh coriander.

Serve hot with chapati/ Indian bread.

Tip-Can also add crushed peanut powder for a crunchy and enhanced taste.

Egg Pearl

Ingredients:
2 boiled eggs,cut into half
2 boiled potatoes, mashed

pinch of garam masala powder

salt to taste
finely sliced 2 green chillies
pinch of garlic powder
bread crumbs
whisked egg for coating

finely chopped coriander leaves

oil for frying

Method:
Cut the boiled eggs into halves.

Take the mashed potato in a bowl. Add garam masala, pinch of garlic powder, pinch of salt, finely chopped green chillies and coriander leaves and mix well.

Cover each half of the cut boiled egg and coat/cover it with this potato mixture from all sides. Dip this coated in potato egg in whisked egg which has a pinch of salt in it. Cover this with bread crumbs and deep fry.

Enjoy in the cosiness of the rainy day with green chutney or plain tomato ketchup.