Kamis, 30 Maret 2017

PANCAKE

INGREDIENTS
1 cup all - purpose flour
1 tsp baking powder
1/4 tsp baking soda
2 tbsp powdered sugar
2 tbsp melted butter
1 egg
1 cup buttermilk or 1 cup warm milk
5-6 tsp cooking oil

METHOD
In a bowl mix together flour, powdered sugar, baking soda and baking powder. Keep aside.

Melt butter. Take another bowl, beat egg till frothy, add melted butter. Now add this mix in flour mix. Add buttermilk little by little whisking batter continuously, making sure no lumps are formed, if possible use whisker.

The batter should be thick but flowing as shown in pic below.


Heat pan, preferably non-stick. Melt 1 tsp butter and 1 tsp oil, pour ladle full of batter and cook on low to medium flame. Once you see bubbles appearing on the top it means it's cooked and ready to flip.

Flip and cook from other side too.

Serve with maple syrup.

NOTES:
1. If you don't have buttermilk add milk instead.

2. Don't keep batter for too long or it will not give good results.

3. Don't cook on high flame else pancake will burn from outside and will remain raw from inside. 


Pictorial:







1. Mix together flour, powdered sugar, baking soda and baking powder.








2. Beat egg, add melted butter.








3. Add in flour mix.










4. Add buttermilk or milk little by little whisking continuously.








5. This should be the consistency of batter, thick but flowing.








6. Heat pan, add oil.









7. Add 1 tsp butter.








8. Pour ladle full of batter. Cook on low to medium flame.









9. Look out for bubbles.









10. It's a sign of cooked side.









11. Flip.








12. Cook on other side.














13. Drizzle maple syrup and enjoy!

Rabu, 29 Maret 2017

PANEER PASANDA

INGREDIENTS 
For Filling:
250 gm paneer (cottage cheese)
1 small bunch coriander leaves
8-10 washed leaves of mint
2-3 green chillies (optional)
2 tbsp chopped cashew nuts
2 tbsp raisins  
1 cup cornflour
1 tsp salt
water to make thick batter

For gravy:
3-4 sliced or chopped onions
4-5 chopped tomatoes
1 tsp garam masala
2 tsp coriander powder
1 tsp kasuri meethi
3-4 tej pata
2-3 cloves
1 small cinnamon stick
1/4 tsp grated jaiphal (nutmeg)
1/4 cup butter
1/4 cup cream
salt and red chilli to taste
oil for deep frying

METHOD
Cut paneer into big cubes as shown in pic 1. Keep it aside, let excess water drain out from it.

In a mixer, grind together coriander leaves, mint leaves, green chillies and little salt. Try not to add any water. For best results, mix and pulse, mix and pulse till it turn into paste. Keep aside.

In small pan, add 1 tsp ghee, add cashew and roast till little brown, add raisins and turn off the flame. Keep aside.

Take the leftover of paneer in a bowl and mash it. Add roasted cashews, raisins and take 3 tbsp thick part of coriander leaves paste. You can use rest of the paste as chutney with cutlets, dahi bhalle etc.

Mix it well, add little salt, take taste test if required adjust salt and pepper accordingly. Filling is ready.


Take paneer cubes, slice it and put generous amount of filling, cover with another cube and keep aside, likewise fill rest of the paneer cubes. Cut it into triangular shape. Keep aside.

Heat oil for frying, by that time mix cornflour, salt. Add water to make thick batter.

Once oil is medium hot, coat triangular paneer cubes and deep fry on medium to high flame. Transfer in absorbent paper and keep aside.

Let's make gravy now:
Heat some oil in pan, add tej pata, cloves, cinnamon and grated jaiphal. Add onions and let it turn brown, now add tomatoes, coriander powder, red chilli and salt. Cover and cook till tomatoes are soft and tender. Once tomatoes are cooked, transfer the paste, except for tej pata and make paste.

Transfer it back in same pan, add butter, kasuri meethi and garam masala. Let gravy cook on low flame till it start releasing the oil or start leaving the sides of pan. Turn off the flame and add cream

Add fried paneer cubes and serve hot with Tandoori Roti or chapati.


NOTES:
1. If don't want to make paste of can simply add chopped coriander and mint leaves.

2. If using paste of coriander leaves, make sure to make it thick or it will make filling flowly and liquidy. 

3. Roasting nuts is optional, roasting makes it crunchy.

4. If cornflour batter will not be thick all the filling will come out while frying, so make sure it is thick, first fry one cube, if comes out perfect it means batter is of right consistency.


Pictorial:

1. Cut paneer in cubes like this. Keep aside. After sometime you will see, excess water from paneer will separate.












2. Mix together washed coriander leaves, mint leaves and green chillies with little salt.










3. Without adding water make thick paste, if required just add 1-2 tbsp of water.










4. Roast cashews.











5. Take trimed or leftover part of paneer.












6. Mash paneer, add roasted nuts, 2-3 tbsp of coriander paste and little salt. Instead of paste one can add finely chopped coriander and mint leaves.










7. Mix well.










8. Slice thick cubes of paneer. Keep generous filling on one side.










9. Cover with other cube.











10. Slice in triangular shape.










11. Mix together cornflour and salt.










12. Add water to make thick paste.










13. Coat well in batter.










14. Deep fry on high flame to medium flame.










15. It's brown.










16. You can see filling is intact as batter was thick, first fry one cube to check the batter consistency. Keep aside.



For Gravy:









1. Heat oil in pan, add tej pata, cinnamon, grated jaiphal and cloves. Let them splutter, add onions.










2. Add tomatoes and all the mentioned spices except for garam masala and kasuri meethi.











3. Cover with lid.










4. Cook till tomatoes become soft and tender.










5. Keep tej pata aside and grind rest.










6. Transfer it back in same pan.










7. Add butter and cook till gravy start leaving the sides of pan.










8. Turn off the flame and add cream.















9. Add paneer cubes garnish with coriander leaves and fresh cream.












10. Closer look!




Kamis, 23 Maret 2017

WHITE SAUCE VEGETABLE PASTA

INGREDIENTS 
2 tbsp all-purpose flour
1 glass milk
2 tbsp butter
1 tbsp olive oil or cooking oil
2 cups chopped and washed spinach leaves
1 small broccoli florets
1 medium sized capsicum
1 medium sized carrot (optional)
1/4 cup boiled American corn
1 tsp mixed herb or oregano
1 tsp paprika (optional)
1 tsp pepper powder
1/2 cup grated processed cheese
salt to taste

METHOD

Heat some oil in pan, saut� spinach leaves till all the water is absorbed and it becomes dry, add rest of the veggies and saut� for 3-4 minutes or till it becomes tender and soft. Cook till 60% done. Transfer in bowl.


Using same pan, add butter and oil, let butter melt. Add flour and saut� till fragrant don't let it turn brown. Add milk whisking continuously. Add salt, pepper, mixed herb and paprika.

Add cooked veggies in white sauce, mix well. Add grated cheese. Mix well.

Serve hot or pack in kids tiffin box.

NOTE:
1. Don't let white sauce turn thick as it becomes thicker after becoming cold.

2. If sauce becomes thick add more milk to get desired consistency.

Pictorial:









1. Add oil and saut� spinach leaves on high flame, till all the water from leaves are completely absorbed, add rest of the chopped veggies till 60% done.









2. Melt butter, add oil. Saut� flour till fragrant.









3. Add milk.










4. Mix salt, pepper and herbs, whisking continuously to avoid any lumps.








5. Let it turn little thick.








6. Add veggies.








7. Add grated cheese. Mix well. If required add more milk.


8. Serve or pack in kids tiffin.