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!

TheStarFoodies this week - our little ones!

Crispy chips with 3 yummy dips

For the chips

Ingredients:

½ cup nachni flour(rich in calcium), ¼ cup wheat flour (protein, carbohydrate, fibre), ¼ cup corn flour ((protein, carbohydrate, fibre), pinch of salt, 1 tea-spoon cooking oil, fresh pepper powder, water to mix

Recipe:

Mix all the above ingredients to form smooth dough. Let it rest aside for 15 minutes.

Roll it into a chapati. Cut into 8 pieces and deep fry till crispy chip like formations.

For the dip:

Dip1: Strawberry surprise

Hang one bowl of curd overnight to form hung curd.

Take the hung curd and strawberry crush to it. Add a spoon of honey. If curd found to be a little stiff, add milk to make it flow.

Mix well and strain, if required for smooth consistency of strawberry dazzle. Garnish with pomegranate seeds.

Dip2: Potato and Cream

Ingredients:

1 mashed potato, 2 spoon sour cream, 2 spoons cheese spread, 3 crushed peppercorns, and salt to taste.

Recipe:

Mix all the above ingredients and take it out of a blender to form a sooth mixture

Dip3: Hummus

Ingredients:
1 cup kabuli chana-soaked over night, drained and rinsed
1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
Juice of 1 lemon

½ spoon chilli powder
2 tablespoons finely chopped fresh coriander leaves, plus more for garnish
2 cloves garlic, peeled and minced
salt to taste
1/2 teaspoon sesame oil
1 spoon jeera powder
10 black pepper
1/4 cup water

Recipe:

Put in mixer and combine all the above ingredients. Keep cut coriander leaves to be used for garnish. Blend on low speed until smooth.
Remove in dip bowl and sprinkle cut coriander leaves, drizzle lightly with olive oil and serve.

            LOVE FOOD!

My favourite Sunday breakfast

Sunday breakfast option

Poached egg sandwich - a yummy alternative to usual egg and bread toast on a Sunday morn

Ingredients:

Egg

Bread slices

Oregano flakes

Black pepper powder

Cheese

Finely chopped onion

Butter

Vinegar

Water

Chilli powder

Method:

1) take a deep cooking vessel and add water. Add 1 tsp vinegar. When you see bubbles start to appear, break a egg into it and poach the egg till the yolk gets firmed up.remove and keep aside

2) take 2 slices of bread and apply butter on each side. Put chopped onions on 1 side.speinkle oregano flakes and black pepper  and chilli powder. Lay the poached egg on top of this. On the other bread slice, layer some mozzarella cheese and combine / lay both bread slices over other

3) in a shallow pan apply some butter, put the made sandwich slices and toast on each side on low to medium flame and with cover on the pan

Ready to eat yummy sandwich of poached egg!

"Fastest" First to get over first- Instant Rava Dhokla!

Kem chho! Majama chho!

No, this not my attempt of trying out Gujarati speaking but an easy way for today's jet age mothers to create and serve something fast which is yummy and nutritious too.

I have found Instant Rava Dhokla to be one of the answers to those.

Ingredients:
1 bowl baarik rava (sooji)
1 bowl dahi (curd) in case sour the better the instant dhokla to taste
2 green chillies
small portion of ginger
1 tsp sugar
Pinch of salt to taste
Pinch of baking soda powder
2 tsp ghee

For Garnish:
Chopped coriander leaves
Mustard seeds
3-4 curry leaves
Pinch of hing (Asafoetida)


Recipe:
Take a big bowl and add the portion of rava to it. Add the whisked curd to it and mix well. If found too thick, add a little water to it.

Make a fine paste of ginger and chillies and add this to the rava and curd mixture.

Add salt, baking soda, sugar to the mixture till no lumps are seen.

Take a flat container/cooking vessel which can easily fit in a pressure cooker.

Coat this vessel with ghee well.

Add the rava curd mixture and spread it on the flat vessel coated with ghee.

Put this flat container inside a pressure cooker and remove the whistle on the pressure cooker so that it acts as a steamer. On the flame.

Let the mixture in container kept in the pressure cooker steam for 15-18 minutes.

To check if the instant dhokla is ready insert a knife in the centre of the container which is filled with mixture and take it out. If it comes out clean the dhokla is cooked proper and can be removed to cool. Otherwise, let it seem for 3-5 minutes more.

Once removed from steamer and cooled, we can garnish it.

For preparing the garnish, take a small pan add 1 tsp of ghee to it. Add mustard seeds, curry leaves, hing. Once splutters, remove from flame and put it over the cooled cooked dhokla. Also garnish it with chopped coriander.

Cut the dhokla in flat container in diamond shape and serve with green coriander chutney.

Instant rava dhokla at your service!