Paneer and Zucchini Roll-ups

“Paneer-Zucchini Roll-ups”

These grilled roll-ups make a perfect summer appetizer...are amazingly delicious...and look stunning! 😋

Heighten your zucchini experience by bundling up either paneer or chicken in thin strips of zucchini and then grilling them on a grill or a skillet.

*** Paneer version:
1) Cut paneer into medium cubes. Marinate for 30 mins with a marinade of thick yogurt, Tikka masala powder, red chili powder, turmeric and salt. 

2) Make zucchini strips with veggie peeler

3) Wrap the marinated paneer cubes with zucchini strips and secure with a toothpick.
4) Grill on griddle/ skillet/ grill with oil spray - on horizontal surface and also vertically till slightly browned.

Serve hot along with lemon slices. 😋

*** Chicken Version:
http://my-kitchens-aroma.blogspot.com/2009/12/appetizers-chicken-zucchini-roll-ups.html?m=1

Fusion Cuisine-"Paneer Tikka Pizza"

One of our favorite versions of Pizzas is the fusion kinds- with Indianized toppings. Crusty pizzas with spicy-zesty toppings like Paneer Tikka, Chicken Tikka or even Butter Chicken ....They have the Best of Both Worlds!
I have tried several of the fusion kinds previously with either ready made crusts or with pizza crust mix:
"Spicy Chicken and Red Pepper Pizza"(https://my-kitchens-aroma.blogspot.com/2012/05/fusion-cuisine-chicken-and-red-bell.html)
"Pav Bhaji Pizza" (https://my-kitchens-aroma.blogspot.com/2011/05/fusion-cuisine-pav-bhaji-pizza.html)
"Paneer Tikka Pizza" (https://my-kitchens-aroma.blogspot.com/2011/02/fusion-cuisine-paneer-tikka-pizza.html)

But lately we have been making the crust at home. And OMG....It is so easy and comes out great! Once you get the taste of homemade Breads and Pizza crust...there is no going back!!!
I use the Bread machine to do the kneading cycle and rising for me, so it becomes as easy as 'dump the ingredients and walk away'!!!😁 If you do not have a bread machine, there are many super easy recipes to make pizza crusts at home which don't require much kneading and rising time.
Even this “20 Min One-Pot Pizza” from ‘Tasty’ is worth a try!!! (https://www.facebook.com/464363670276153/posts/1884352798277226/?d=n)

Bread machine Pizza Base: (Makes one 12 inch Pizza) You can double the recipe for 2 pizzas.
1/2 cup plus 2-3 tbsp extra water (Use Luke warm water)
2 cups Bread Flour
1 tbsp Olive oil
1 tbsp Sugar
1 tsp Yeast (Use fresh/non expired)
1 tsp salt
**2 tsp Sooji (Rava) will be needed when ready to bake the pizza crust (to spread on baking sheet to avoid sticking)

Add the ingredients to the bread machine in the order listed. Turn on 'Dough' cycle. Add the extra water if the dough is too hard. Or little extra flour if dough is sticky. Let the dough knead and rise in the bread machine (It takes 1. 5 hrs in my bread machine) Knead with oiled hands once done.

Paneer Tikka Topping:
1 cup paneer cubes
1/4 cup thick yogurt
2 tsp Tikka masala (I used Aachi Chicken Tikka masala)
1 tsp Cumin-Coriander powder
1/2 tsp Red chili powder
1/2 tsp ginger garlic paste
1/2 tsp turmeric
salt
Mix the yogurt and spices. Add paneer cubes and mix gently. Marinate all the above and keep in refrigerator for 30 mins

Other Toppings:
1/2 cup Shredded cheese (I used mozzarella)
1/4 cup Pizza Sauce (I used pasta sauce instead because that's what I had!)
Circular slices of red onions
Thinly sliced Red pepper
Broccoli florets
Cherry tomatoes
1 tsp Italian herb seasoning
Chopped cilantro
Red Chili flakes

Method:
1) Pre-heat oven to 415 F
2) Spray olive oil on the baking sheet. Sprinkle sooji/rava evenly on the baking sheet.
3) With oiled hands spread out the dough (with even thickness all over). Prick evenly with fork.
4) Top with pizza sauce, Veggies and Paneer tikka topping, Italian herb seasoning and Cheese.
(If there is any yogurt-spice marinate leftover, drizzle over the toppings)

We like to make patterned arrangements like in the picture. Kids have fun doing it!

5) Bake at 415 F for 20-25 mins. Till crust is golden brown and cheese is melted and slightly browned.

6) Remove from oven and let it cool for few mins before slicing the pizza.
Garnish with chopped cilantro, red chili flakes and Serve hot! Enjoy!!!😋😋😋

Mix Vegetable Kurma and Whole Wheat Tandoori Naan

Now that everyone is staying put indoors, there is no more going to the favorite restaurants and eating out. Kids love Naan and Punjabi style curries (They call is "Órange curry"😆, due to the distinct orangish hue of the tomato based sauces in Punjabi curries) and miss their favorite Indian restaurant. So yesterday, made this elaborate Punjabi affair for dinner. They were overjoyed to have their favorite meal 😋 and we enjoyed cooking together as a family :)

** The Naan's are made with whole wheat dough (No Yeast, No Baking Soda/ Powder) and baked in oven.
Naan Recipe :
http://my-kitchens-aroma.blogspot.com/2011/04/everyday-cooking-whole-wheat-tandoori.html

Mix Vegetable Kurma Recipe:

Vegetables: (Cut in Square chunks)
1.5 cups cauliflower chunks
0.5 cups Onion chunks
0.5 cups Carrot chunks
0.5 cups Red pepper chunks
0.5 cups Green peas

1 cups Paneer cut in squares

Cut everything and keep aside till ready to use.

Masala paste:
2 medium onions chopped
3 medium tomatoes chopped
1/3 cup cashews
2 tbsp Sesame seeds toasted
2 tsp chopped garlic
2 tsp chopped ginger
8 Black pepper, 5 Cloves, Small piece of cinnamon
Saute onions,  tomatoes with some oil till golden brown, Add sesame seeds, cashews, ginger-garlic and other spices. Let it cool completely before making into smooth paste in a blender with only little water.

Dry Spices:
3 tsp Everest Shahi Paneer Masala
2 tsp Red chili powder (Add more for Spicier curry)
1 tsp Cumin/ Shah Jeera
1 tsp turmeric
1 Bay leaf

Oil, Salt
Cashews and Cilantro for garnish


1) Saute the onion chunks, cauliflower chunks and other vegetables with some oil, cumin, bay leaf, turmeric, red chili powder and Shahi paneer masala.
2) Add the tomato-onion-cashew masala paste and salt and mix. Sautés for few mins.
3) Add some water to adjust consistency. (Milk cream/ Coconut milk can be added for richer gravy)
4) Add the Paneer and cook for few mins will closed lid.
5) Garnish with cashews and cilantro. Enjoy hot along with Whole wheat Naan, Brown Rice and Salad for a delicious and healthy meal!

My favorite curries to go with the Homemade Naan's:

Chicken or Paneer Chettinad:
https://my-kitchens-aroma.blogspot.com/2011/03/everyday-cooking-chicken-chettinad.html?m=0


Zucchini Non-fried Kofta Curry:
https://my-kitchens-aroma.blogspot.com/2013/08/zucchini-non-fried-kofta-curry.html?m=0

Laccha Paratha and Saag Paneer

The 'Saag' making started with a funny incident at the Indian store....There were a few different greens and I didn't know the names of all.The store owner told me the name of this green(which I don't remember now) in his language.I asked him what all can you make with this green and he told a few dishes.He saw I still wasn't 'sold'....then he said to me.."Just buy it....why are you thinking....it's a Green vegetable....It won't harm you for sure' and then you don't have to worry about calories either'!!!
I bought the bunch:)

Saag Recipe

1 bunch greens chopped(Spinach/ Mustard/ any other)
1 cup cubed paneer
1/2 onion chopped
2 clove garlic minced
1/2 cup heavy cream/whole milk
1/4 cup yogurt
2tsp corn flour
1/2tsp Garam masala powder
1/2tsp Shah jeera
1/2tsp red chili powder
salt
sugar
oil

Method:
1) Chop the greens and pressure cook. Coarse Puree/ mash them up.
2) Heat 2tsp oil, saute jeera, onions and garlic,Add the cooked greens, milk and some water.
3) Fry the paneer cubes till golden or leave them as is.
4) Add the rest of the spices,salt sugar and yogurt to the saag.Add paneer cubes and let it simmer for few minutes.

Laccha Paratha

 I had heard about this unique technique of rolling the dough for Laccha Paratha and wanted to try it out myself.
The dough is first rolled out in a circle, then pleated like a paper fan, then rolled like a snail, pressed and then rolled out again. The result is a unique circular layered texture to the parathas!!!

1)I used regular chapati dough to make these. I applied some oil+flour on the inside to get the texture.Ideally you should apply oil/ghee liberally to get more layered texture......but I skimped on it.

2) After all the dough balls were done rolling this way..I let them sit for some time and then rolled them out into parathas.

3) Baked them on hot tava with some oil  and served them with the Saag Paneer!

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

Filling:
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
salt
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.

Baking:
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
salt

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

"Aroma From a Guest Kitchen"-(Guest- Aarti Kumbhojkar)- Shahi Paneer

 

Guest: Aarti Kumbhojkar

Aarti needs no introduction!She has already shared this delicious recipe on the blog before...

http://my-kitchens-aroma.blogspot.com/2011/08/aroma-from-guest-kitchen-guest-aarti.html

I am going to miss you Aarti-----It's one of those situations where you are just getting to know someone...you think you might get along ....and it's time for them to move to another place...

I am sure Aarti will keep making her delicious food once she moves to India and share still more recipes with us!!!

Ingredients:

Paneer cubes
Oil - 2 tbsp
Big size Red Onion  - 1
Medium size Tomatoes - 3
Ginger-Garlic paste - 1 tbsp
Garam Masala - 1 tbsp
Red chili powder - 1 tsp
Salt - as per taste
Sugar - 1 tbsp
Cashew pieces - 3/4 cup
Milk/Cream - 1 cup

Method:

1) Soak cashews in milk/cream for minimum 1 hr and grind to paste.

2)Grind the onion in food processor coarsely and puree the tomatoes.
3) Heat oil in wok, and add processed onion.
4)Add ginger- garlic paste.
5)As it cooks and starts leaving the oil, add pureed tomatoes.
Stir till all the water from tomatoes is evaporated.
6)Add garam masala and red chili powder. Mix well and cook for another 1 min.
7)Add the cashew paste, mix well. Add half cup of water and let boil for 2 mins.If the gravy is too thick, add another half cup water.

8)Add salt and sugar to the gravy mix well and boil for another 1 min.
9)In another wok/pan add 1 tbsp oil and fry the paneer cubes till golden brown.
10)Drain all the oil on tissue and add the cubes to the gravy.

Serve with paratha or rice!