Popular Recipes

Thursday, January 31, 2013

Paneer Carrot Masala Bread with 'Cream of Broccoli' Soup

I was just complaining to "M' the other day...that sometimes....there are days..I feel..I am not motivated enough to cook something different and fun.For the next hour or so...I kept thinking...What should I cook for dinner?/? What did I want to make for a long time??? And then....suddenly remembered this Spicy Bread my friend 'G' had baked (Recipe:www.showmethecurry.com) and put yummy pics on FB.
 I wanted to bake my own bread and this was the perfect evening when I was running out of any other ideas!

I pretty much followed the recipe of 'showmethecurry'...(http://showmethecurry.com/breads/paneer-masala-bread.html) except for ---
few changes in the filling, using 1/2 whole wheat flour and the times of letting the dough rise and baking and sprinkling sesame seeds on the bread before baking

Paneer-Carrot masala
1 cup paneer chopped into small pieces
1/2 onion finely cut
1 tomato finely chopped
1/2 cup shredded carrots
1tsp Ginger garlic paste
1tsp red chili powder
1/2tsp cumin seeds
1/2tsp garam masala
1tsp oil
1tbsp chopped cilantro

Heat the oil. Add cumin seeds and onion. Fry till translucent.Add the ginger garlic paste and tomatoes and fry till water evaporates.Add the carrots and fry for few minutes.Add the rest of the spices and paneer and mix.Keep aside for filling in the bread dough.

1) Follow the instructions for making dough from the above website.Substitute the all purpose flour with 1/2 whole wheat flour.
2) I let the dough sit for 50 mins and  let it rise again for 45 mins after rolling out and filling.

Serve the bread Hot out of the oven with your favorite dipping sauce or soup!

Cream of Broccoli Soup

1 cup finely chopped broccoli
2 cups milk
2tsp all purpose flour
2tsp butter
1/4tsp red chili powder
1/8tsp black pepper
1/4tsp oregano

1) Heat butter in a pan.Add the flour and saute for few seconds.Add the chopped broccoli and saute for 1 mins. Add the milk, spices and let it boil on low-medium flame till it thickens a little.Add salt. Serve hot along with bread/ croutons

Monday, January 28, 2013

'Masala Corn' Stuffed Brown Rice Idlis

Finally...after two weeks of  sneezing and coughing....I am back to myself!!! Yeah!!! And now I am craving all the yummy spicy Indian food:))
So there goes a combination of my two favorite things- "Masala Butter Corn" and my new found favorite "Brown Rice Idlis".... to make the delicious and nutritious "Masala Corn Stuffed Brown Rice Idlies"

When I visited "The Steamy Affairs" in Pune last year..they had any and every variety of Idli..which you could think of!! There was Idli Manchurian..there was Buttermilk Idli...then there was Jungli idli....crazy names...but delicious !
Stepping on their footsteps..I am trying out my very own Idli combos!!!

Masala Corn:

1 cups frozen-(thawed to room temp) corn kernels
1/2tsp chili powder
1/2tsp kitchen king masala
1/2tsp chaat masala
1/4tsp mustard seeds
1tsp oil
 Masala  Corn=Heat 1tsp oil, add mustard seeds,corn, salt, ,chili powder, masala etc. Sir fry till properly heated.
You can eat this by itself, with a squeeze of lemon and a dap of butter.( chopped raw onions and cilantro if you like)

Brown Rice Idli
2 Cups Brown Rice
1 Cup Urad daal

1) Soak 1 cup urad daal and 2 cups brown rice for 8 hrs. Grind into fine paste and let it ferment overnight.After fermentation add salt to the batter.
2) Spray the Idli stand/mold with non stick cooking spray
3) Add few masala corn kernels, then idli batter, then masala corn kernels and then idli batter again into the molds.
4) Steam for 20 mins
5) Serve hot along with Sambar and Coconut Chutney

 Sambar and Chutney Recipe: