Paneer Tikka Wrap

Sorry for the delay in posting the recipe...the response seems overwhelming ...thank you friends:)..Paneer is as such a bland ingredients but it has an amazing texture that is versatile. Paneer can be used with almost all veggies and spices...it takes its flavor from the fellow ingredients..paneer is yet another ingredients that is always there in my refrigerator.i use it for making quick and yet flamboyant meal..be it parathas,any subzi or gravy paneer comes handy .okay here with the recipe.

For Marination

2TBSP of curd
2 Tsp of Besan(gram flour)
2 Tsp of mustard oil or any oil
1 Tsp of ginger garlic paste
1 Tsp of chilli powder
1 Tsp of coriander powder
1 Tsp of cumin powder
salt as needed
some chat masala

Ingredients

large chunks of paneer, onion and capsicum cut in cubes.

Method

Mix all the marination mixture and add in the veggies also to the marination.

Coat paneer and veggies in the marination well.

Cover and refrigerate this for at-least an hour.

The longer you refrigerate the better is the taste.

Take Skewers or tooth picks and soak it in water for few mins.

Now arrange the paneer alternating with veggies in skewers.

Shallow fry in tawa with little oil on a medium flame.till done on all sides.

These can be served with salad and some slice of lemon.


For Wrap

Take a  missi roti or a roti.
Apply some coriander mint chutney.
Arrange the paneer with veggies
Add some fresh carrot ,onion salad or any salad
Warp it up with foil and eat it when you want to .

Ensoy!

Thanks!

Rava Pongal...

Pongal is a dish which is loved by all... a best comfort food for even kids..Pongal is nothing but a SouthIndian version of Moong dal kichadi normally made with rice. Rava pongal is made using sooji (Rava)..this is little light on tummy and taste extremely good as well..this is quite easy to make but requires a slight change in the method for making the normal pongal .

Ingredients

1 cup Rava(Sooji)
1/2 cup boiled and mashed moong dal
2 cups of water
salt  to taste

Tempering

1 TBSP ghee
1/2 tsp asafoetida
1 tsp whole peppercorns
1 inch ginger finely chopped
couple of curry leaves
1 tsp of jeera
1/2 tsp of pepper jeera powder( Rasam powder)

Method

Roasted the sooji with little oil keep it aside
To the boiled mashed dal add 2 cups of water and bring it to a boil
To this add the roasted sooji little by little and mix it well
Cover and cook it for 10 mins or until sooji cooks well in dal.
Add the tempering and serve it hot.

Andhra Style stuffed Brinjal.

Brinjal is a staple vegetable at my home ...Vankaya Kobbari is what it is called in Andhra...this is real good with some plain rice and curd rice .I like stuffed brinjal dishes...the real taste of brinjal lies in its stalk looks like...stuffed brinjal cooked with stalk adds an extra taste to the brinjal...on the whole this is a soooper dooper dish..ok here i go with the recipe..

Ingredients 

8 Brinjals
2 TBSP oil
Salt to taste
2 TBSp of tamarind Pulp

For Stuffing

3 TBSP of grated coconut
1 TBSP of Sesame seeds
1 TSP of coriander seeds
2 dry chilies
1 green chilies

Method

Dry roasted all the stuffing ingredients 

Grind it with some coriander leaves and needed water and salt.

Stuff the brinjals with the masala and keep it aside. of atleast a 2 mins.

Heat oil in a pan and arrange the brinjals.

Cook it on medium flame by turning it on all sides.

Next add the remaining  masala followed by tamarind pulp.

Simmer the flame to low and cook it covered for about 10 mins.

Next cook another 5 mins open till steam evaporates

Dish ready to serve