22
Mar 17

Paneer (cottage cheese) stuffed idli

Especially for kids:

Mother’s days and nights revolve around their kids…preparing their Tiffin, getting him ready for school and once they came back home, take up their lessons and also cook delicacies that they relish.

Here is a delicacy from south India with some variation, I used whole wheat for dough and stuffed with paneer serve with chutney or without chutney. I bet that kids will love this, rather they don’t need chutney.

You may prepare this on the upcoming birthday party of your kids and get rid of your worries.

Ingredients:

For batter:

  • Wheat: 1 cup
  • Boiled rice/parboiled rice: 1 cup
  • Urad dal (split black gram): half cup
  • Salt: 1 teaspoon

For stuffing:

  • Paneer (Cottage cheese): 200gm
  • Oil: 1 tablespoon
  • Onion: 1 no. (Small size)
  • Green chili: 1 no (optional)
  • Salt: ¼ teaspoon
  • Chat masala: ½ teaspoon

Preparation:

For batter:

  1. Wash wheat, rice and dal each separately with water, so that all dust particles get removed properly.
  2. Soak wheat, rice and dal in separate bowl with double quantity of water for 5-6 hours or overnight.
  3. Grind the dal with equal amount of water to a very smooth paste (~ 10-15 minutes) in a ‘dosa grinder’ or ‘mixer grinder’. Keep aside.
  4. First grind the wheat with required quantity of water to a fine and smooth paste, add the rice into wheat paste with required quantity of water to a fine paste.
  5. Take out this paste and mix with dal paste, stir well cover the mixture; leave it for 5-6 hours for fermentation.

For stuffing:

  1. Grate the paneer. Keep aside.
  2. Chop onion and green chili into small pieces. Keep aside.
  3. Take fry pan, put oil, when it starts to smoke add chopped onion and fry it on high flame, add green chili, stir it and fry it till light golden color appears.
  4. Add salt and chaat masala and grated paneer; fry for couple of minutes , put off the flame stuffing is ready, let it cool.
  5. Take spoonful of stuffing and make them ball. Keep aside.

Method:

  1. After fermentation, stir the batter with ladle, if required add some water and salt to get the consistency, Smear the idli stand cups with little ghee/oil.
  2. Pour fermented mixture in idli stand cavity up to one fourth, put one prepared stuffed ball in each cavity and again Pour fermented mixture in idli stand cavity ; place the idli cooker on the gas with a cup of water, place the idli stand into the idli cooker and close the lid as shown in photo.
  3. Cook until toothpick inserted near the centre of the idli comes out clean; it will take about 8-10 minutes.
  4. Take out this idly with the help of spoon, and transfer into serving plate.
  5. Light Paneer (cottage cheese) stuffed idli is ready to serve with masala Sāmbhar and coconut chutney.

    Paneer (cottage cheese) stuffed idli

    Paneer (cottage cheese) stuffed idli

Ingredients

Ingredients

Grind the dal

Grind the dal

grind the wheat

grind the wheat

grind the wheat with required quantity of water

grind the wheat with required quantity of water

smooth paste

smooth paste

add the rice

add the rice

add the rice

add the rice

fine paste

fine paste

fine paste

fine paste

cover the mixture

cover the mixture

Ingredients

Ingredients

smoke add chopped onion

smoke add chopped onion

add salt and chat masala

add salt and chat masala

add salt and chat masala

add salt and chat masala

Add grated paneer

Add grated paneer

batter and stuffing

batter and stuffing

batter and stuffing

batter and stuffing

Pour fermented mixture

Pour fermented mixture

put one prepared stuffed ball

put one prepared stuffed ball

place the idli stand into the idli cooker

place the idli stand into the idli cooker

Paneer (cottage cheese) stuffed idli

Paneer (cottage cheese) stuffed idli

Paneer (cottage cheese) stuffed idli

Paneer (cottage cheese) stuffed idli

Paneer (cottage cheese) stuffed idli

Paneer (cottage cheese) stuffed idli


17
Mar 17

Chhatha puja pittha (rice ball or traditional Bihar dumpling)

Wish you a truly blessed chhath puja, on this auspicious occasion there will be special puja, one day before main pooja called kharna and one of the recipe of the day is pittha…

Ingredients:

  • Raw rice flour: 1 cup
  • Ghee: 1 teaspoon

Preparation:

  1. Take a big ball. Put rice flour and ghee in this, Boil ½ liter of water in a pot.
  2. Take 1 bowl of boiled water and knead the rice flour, make dough similar to chapatti. (You can knead this into the food processor). That will be easy; kneading with hot water is difficult.
  3. Divide the dough into 12-15 parts, Grease your palm with ghee and make a smooth ball, raw pittha is ready.

Method:

  1. Boil the water and add 5-8 pittha in it, depending on your pot size, Pittha should come up after few minutes, add some more keep it to boil for another few minutes till it become slightly hard.
  2. Check this with spoon or fork, Take it out and put in the cold water. Take it out of water after few seconds and put it on the sieve, so that extra water drains out.
  3. Now pittha is ready to use for chhath puja (kharna pooja).
Chhatha puja pittha (rice ball or traditional Bihar dumpling)

Chhatha puja pittha (rice ball or traditional Bihar dumpling)

Ingredients

Ingredients

dough

dough

raw pittha

raw pittha

add 5-8 pittha

add 5-8 pittha

add 5-8 pittha

add 5-8 pittha

keep it to boil

keep it to boil

Take it out

Take it out

put in the cold water

put in the cold water

pittha is ready

pittha is ready

Chhatha puja pittha (rice ball or traditional Bihar dumpling)

Chhatha puja pittha (rice ball or traditional Bihar dumpling)


16
Mar 17

Lauki ke pakoda (bottle gourd fritters)

I love the fresh, earthen aroma that engulfs the air. I enjoy eating Lauki ka pakoda (bottle gourd fritters) with hot ginger tea in the evening when it rains…

Ingredients:

  • Lauki: 200gm
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Ajawine (carom seeds): ¼ teaspoon
  • Besan (gram flour): ½ cup
  • Rice flour: 1 tablespoon
  • Water: ½ cup
  • Mustard oil: for deep frying

Preparation:

  1. Peel off the lauki, make slices, marinate with ½ teaspoon of salt and turmeric powder to be used after 10 minutes.
  2. Take a bowl. Put Besan, rice flour, salt, Ajawine and chili powder in it, Make a smooth batter with the help of water.

Method:

  1. Take fry pan, heat oil in it, let oil to smoke. Pour a drop of batter into the oil, If batter comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, dip 2-3 marinated lauki slices one by one or as many which can be accommodated as per quantity of oil. When they start to come up slowly turn over.
  3. Fry till it becomes golden brown from both sides, Remove the pakoda from oil.
  4. Deep fry all slices,
  5. Serve hot with green chutney and tomato sauce followed by tea.
  6. It can be served with any meal. It goes well with steamed rice and dal.
Lauki ke pakoda (bottle gourd fritters)

Lauki ke pakoda (bottle gourd fritters)

 Ingredients

Ingredients

Peel off the lauki, make slices

Peel off the lauki, make slices

marinate with ½ teaspoon of salt and turmeric powder

marinate with ½ teaspoon of salt and turmeric powder

dip 2-3 marinated lauki slices

dip 2-3 marinated lauki slices

lauki slices one by one or as many

lauki slices one by one or as many

Fry till it becomes golden brown

Fry till it becomes golden brown

Lauki ke pakoda (bottle gourd fritters)

Lauki ke pakoda (bottle gourd fritters)


14
Mar 17

Lauki aaloo ki sabji (bottle gourd with potato)

If you plan to dine out at night, have a low calorie lunch, and eat a light snack (palak raita, mix vegetable soup, salted lassi or nuts).you can prepare this ‘Lauki aaloo ki sabji (bottle gourd with potato).

And have it with 1-2 thin phulka (chapati) at noon. This is the trick to control your shape and size. Yes, balance is the key…

Ingredients:

  • Bottle gourd: 500 gm.
  • Potato: 100gm.
  • Onion:  50 gm.
  • Cumin: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: ½ teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Mustard oil/ cooking oil: 3 tablespoon

Preparation:

  1. Remove the Peel of bottle gourd, onion and potatoes, chop them, and keep aside.

Method:

  1. Take a fry pan. Heat oil, let it smoke, add cumin, sputter it for few seconds.
  2. Add chopped onion stir fry on high flame till translucent add chopped potatoes, stir fry for couple of minutes, add lauki, stir fry on medium flame for couple of minutes, it will become watery, now cook with lid on till half done.
  3. Add turmeric powder, chili powder, coriander powder and salt.
  4. Stir and over it, cook on medium flame till it is done. (Put water if required).
  5. Put off the flame add Garam masala powder and transfer into serving bowl, decorate with coriander leaves.
  6. Lauki aaloo ki sabji (bottle gourd with potato) is ready to serve, Serve hot or warm with chapati or paratha.
Lauki aaloo ki sabji (bottle gourd with potato)

Lauki aaloo ki sabji (bottle gourd with potato)

Ingredients

Ingredients

chop the bottle gourd, onion and potatoes

chop the bottle gourd, onion and potatoes

Add chopped onion

Add chopped onion

Add chopped onion

Add chopped onion

add chopped potatoes

add chopped potatoes

add lauki

add lauki

Add turmeric powder, chili powder, coriander powder and salt

Add turmeric powder, chili powder, coriander powder and salt

Stir and cover it

Stir and cover it

add Garam masala powder

add Garam masala powder

Lauki aaloo ki sabji (bottle gourd with potato)

Lauki aaloo ki sabji (bottle gourd with potato)


13
Mar 17

Pili moong/mung (split green gram without skin) ki dal

There is nip in the air that signals the onset of festival season, synonymous with partying and rich food. So the trick is that next day prepare the ‘Pili moong/mung (split green gram without skin) ki dal the healthy choices.

Dal tends to be a staple diet for vegetarian as they are packed with protein, iron and many other nutritional ingredients.

Ingredients:

  • Mung dal (split green gram): 100gm
  • Ginger: 1” piece
  • Cumin seed: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Salt: one teaspoon (as per taste)
  • Ghee/oil: 1tablespoon
  • Water: 2 cup

Preparation:

  1. Peel off and cut the ginger into Julian (longitudinally)

Method:

  1. Wash and clean the dal. Put dal, salt, and turmeric powder, along with water in the pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for 2-3 minutes.
  3. Put off the flame, allow cooker to cool and open. Keep aside.
  4. Add hot water as per your choice of consistency. Pili moong/mung (split green gram without skin) ki dal is ready. Now it is time for seasoning.

Seasoning:

  1. Take wok, put ghee in it, add cumin seed, and sputter it for few seconds, put off the flame.
  2. Add asafoetida and Julian ginger immediately.
  3. Transfer into prepared dal; cover it for couple of minutes.
  4. Pili moong/mung (split green gram without skin) ki dal is ready to be served at the time of lunch or dinner, along with chapati and rice.
Pili moong/mung (split green gram without skin) ki dal

Pili moong/mung (split green gram without skin) ki dal

Ingredients

Ingredients

Put dal, salt, and turmeric powder

Put dal, salt, and turmeric powder

boiled dal

boiled dal

Add hot water as per your choice

Add hot water as per your choice

add cumin seed

add cumin seed

Add asafoetida

Add asafoetida

Add asafoetida and Julian ginger

Add asafoetida and Julian ginger

Add asafoetida and Julian ginger

Add asafoetida and Julian ginger

Pili moong/mung (split green gram without skin) ki dal

Pili moong/mung (split green gram without skin) ki dal

Pili moong/mung (split green gram without skin) ki dal

Pili moong/mung (split green gram without skin) ki dal