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Wednesday, 28 November 2018

Apple kalakand


          This sugar free Apple Kalakand is a diabetic friendly dessert. I have not added any sugar, but  you may add so if preferred. The main ingredients are paneer and grated apple. It is a very quick, easy and a simple recipe which can be done in a jiffy. You may store in an airtight container in the refrigerator for a week. So check for a step by step pictorial recipe to prepare this yummy and healthy delicacy. 








  • 3 apples, peeled & grated
  • 200 gms. paneer, crumbled
  • pinch of salt
  • 2 tbsp. milk powder
  • pinch of saffron 
  • 1/2 cup milk
  • 1 tbsp. ghee
  • 1-2 drops of yellow food colour (opt)
  • 1/4 tsp. cardamom powder
  • 1 tsp. kewra water 
  • 1 tbsp. chopped almonds 
  • 1 tbsp. chopped pistachios 
To Garnish - 

  • 1 tbsp. chopped almonds 
  • 1 tbsp. chopped pistachios
  • 1 tsp. dry rose petals 











          In a non-stick pan take al the above mentioned ingredients (except the garnishings) and ssaue on a low flame for 20 minutes or till the mixture leaves the sides of the pan. 

          Switch off the flame and transfer the contents to a greased plate / tray. Garnish with the chopped almonds, pistachios and rose petals.

          Set aside to cool down a bit before refrigerating it for an hour. Cut into desired shapes and enjoy.





























Monday, 26 November 2018

Shahi Kalakand Sandwich Tukda


          I made a fusion of the popular Hyderabadi dessert - Shahi Tukda. As I had some leftover homemade green peas kalakand, I made sandwiches out of it. I also made some instant rabri. Then I arranged the sandwiches (cut into two / four each) on a serving plate and drizzled the rabri over it. I then served, garnished with some chopped almonds, pista and dry rose petals. My innovative fusion dessert is ready. 









1.  Kalakand - 
  • 1/2 cup frozen green peas, blended
  • 100 gms. paneer 
  • 1 tbsp. milk powder
  • 2-3 tbsp. powdered sugar or to taste 
  • pinch of cardamom powder
  • 1 tsp. ghee
  • pinch of salt
  • 1/4 cup milk
  • 1/2 tsp. kewra water
  • 1 tsp. chopped pistachios
  • 1 tsp. chopped almonds



           In a non-stick pan, add the blended peas and stir fry till dry. Keep aside. 

          In the same pan add all the ingredients including the green peas. Mix and stir on a low flame till it starts to leave the sides of the pan. Switch off the flame and keep aside. 









        
2.  Sandwich - 


  • 6 slices of bread
  • butter as required 



          Spread some butter on the bread slices and make sandwiches in a sandwich maker with the kalakand as stuffing. Cut them into 4 slices and keep aside. 










3.  Instant rabri -
  • 1 cup evaporated milk
  • powdered sugar to taste
  • 1/4 tsp. cardamom powder
  • pinch of saffron
  • 1 tsp. rose / kewra water



          In a bowl, mix together all the above mentioned ingredients and keep aside for 15-20 minutes for the saffron to soak well. Your instant rabri is ready.






4.  Garnish - 

  • 1 tsp. chopped almonds 
  • 1 tsp. chopped pistachios
  • 1 tsp. dry rose petals 


          To serve - Arrange the kalakand sandwiches on a plate and pour the rabri over it. Garnish with chopped almonds, pistachios and rose petals. Your Shahi Kalakand Sandwich Tukda is ready to enjoy. 



Note - 

1.  I used evaporated milk for instant rabri, but equal quantities of condensed milk and full fat milk can be substituted or you can reduce a litre of full fat milk to the desired consistency
2.  You can make sugar syrup and soak the sandwiches in it for a while. I avoided it as it turns too sweet.
















Palak Paneer Dosa Roll



           If you have got bored of having dosa the traditional way with chutney and sambar, then this appetizer is just for you. They are both visually appealing and appetizing as well. I stuffed each dosa with some palak-paneer and rolled them into some yummy snacks / appetizer. Pack them for a lunch box meal or serve as an after school snack for kids. It can be enjoyed as it is or with some homemade dip of your choice. 












Stuffing - 
  • 100 gms. paneer cubes
  • 1-2 bunches spinach, blanched & pureed
  • 1 tbsp. oil
  • pinch of salt
  • 1/2 tsp. cumin powder
  • 1/2 tsp. coriander powder
  • 1/2 tsp. red chili flakes 
  • 1-2 tbsp. coriander leaves, chopped 

Other Ingredients - 

  • 2-3 cups idli / dosa batter
  • 2-3 tbsp. oil to shallow fry 
  • 1 tsp. chopped coriander leaves to garnish 
  • yoghurt-mint / green chutney to serve











          Stuffing - Heat 1 tsp. oil and saute the paneer till light brown. Drain and let it cool down. Then mash well and keep aside.

          Heat remaining oil and saute the spinach and all the powdered spices till dry. Let it cool down. Then mix the mashed paneer, spinach and coriander leaves. Keep aside.

          Dosa - Heat a non-stick tawa and pour a ladleful of the batter. Spread it around and cook on a low flame for 1-2 minutes. 

          Spread a layer of the palak paneer stuffing over the dosa and cut the dosa into 2" long strips. Gently roll the dosa from one end to the other and arrange on a serving plate.

          Make similar stuffed dosa rolls with the remaining batter and the stuffing. Garnish with chopped coriander leaves and serve with any homemade chutney of your choice as an appetizing appetizer.





                     Mix the sauteed & mashed paneer,cooked spinach & coriander leaves. 



                      Make dosa as usual and spread a layer of the palak paneer stuffing over
                      the dosa. Cut into 2" long strips and gently roll the dosa.






                    Garnish with chopped coriander leaves & serve with any homemade chutney
                    of your choice as an appetizing appetizer.











Sunday, 25 November 2018

Lotus Stem Mor Kuzhambu


          This is a South Indian version of Kadhi, a yoghurt-coconut based gravy, most popular in Tamil Nadu. Vegetables like pumpkin, okra, ash gourd, eggplant, etc. are traditionally added to this curry. Very simple, easy to make and a delicious side dish, Mor kuzhambu is best relished with plain steamed rice, appam or idiyappam.  

          It is generally prepared during special occasions and is a common dish found on the menu platter. But I gave a twist to this recipe by adding some boiled and sauteed lotus stem a la fusion style. It turned out very yummy. So check for a quick step by step pictorial recipe to prepare it.











  • 1 & 1/2 cups lotus stem, sliced
  • 1 tbsp. coriander seeds
  • 1 tbsp. tuvar dal (pigeon pea lentil)
  • 1 tsp. cumin seeds
  • 1/2 tsp. raw rice
  • 1" ginger
  • 2 green chilies
  • 3 tbsp. fresh grated coconut 
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 cup yoghurt, well beaten
  • 2 tbsp. oil
  • 1 tsp. mustard seeds 
  • 1-2 dry red chilies
  • 1 tsp. urad dal (opt)
  • 1-2 sprig curry leaves
  • 1 tbsp. coriander leaves, chopped








          Soak the coriander seeds, cumin seeds, rice and tuvar dal for 2-3 hours. Grind into a smooth paste along with coconut, green chilies, ginger and some water. 

          Pressure cook the lotus stem in sufficient water for 4-5 whistles. Drain and keep aside. Heat 1 tbsp. oil i
n a pan and saute the boiled lotus stem for 2 minutes. Keep aside.

          In a pan add the ground paste along with 1/2 cup water, salt and turmeric powder. Simmer for 1-2 minutes. Add it to the sauteed lotus stem and keep aside to cool down.

          Now add the yoghurt and some water (depending on the consistency required) and mix well. 

          Heat remaining oil in a pan and temper with mustard seeds, red chilies, urad dal and curry leaves. After it stops spluttering, switch off the flame.

           Pour this tempering over the prepared mor kuzhambu. Garnish with coriander leaves and serve with plain steamed rice, appam or idiyappam.




               Heat 1 tbsp. oil in a pan & saute the boiled lotus stem for 2 minutes. Keep aside.



                     In a pan add the ground paste along with 1/2 cup water, salt and turmeric 
                     powder. Simmer for 1-2 minutes. 



                      Add it to the sauteed lotus stem and keep aside to cool down.




                     Add the yoghurt & some water (depending on the consistency required) 
                     and mix well. 



                      Heat remaining oil in a pan & temper with mustard seeds, red chilies, urad
                      dal and curry leaves. After it stops spluttering, switch off the flame.



                               Pour this tempering over the prepared mor kuzhambu. Garnish
                               with coriander leaves and serve with plain steamed rice, appam
                               or idiyappam.












Saturday, 24 November 2018

Stuffed Palak Paneer Paratha


          A healthy version of a stuffed paratha with the goodness of paneer and spinach for a sumptuous breakfast. So start your lovely day with this yummy meal and relish with yoghurt, butter or pickle. 

          It can also be served for snack, lunch of dinner. In fact you can enjoy it anytime of the day. You can also pack for a fuss free lunch box meal too. It is especially a good option for fussy kids. So check for a quick step by step pictorial recipe to prepare this wholesome meal.  










Stuffing - 
  • 200 gms paneer cubes
  • 2 bunches spinach, blanched & pureed
  • 2 tbsp. oil
  • pinch of salt
  • 1/2 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 tsp. red chili flakes 
  • 2-3 tbsp. coriander leaves, chopped

Dough - 

  • 1 & 1/2 cups whole wheat flour
  • pinch of salt



  • 3-4 tbsp. oil to shallow fry 








          Stuffing - Heat 1 tbsp. oil and saute the paneer till light brown. Drain and let it cool down. Then mash well and keep aside.

          Heat remaining oil and saute the spinach and all the powdered spices till dry. Let it cool down. Then mix the mashed paneer, spinach and coriander leaves. Keep aside.

          Dough - Knead a dough with the whole wheat flour, salt and required quantity of water. Keep aside for 15-20 minutes. Divide it into 8-10 portions. 

           Roll each portion into a poori. Take one poori and spread some of the stuffing. Cover with another poori and roll out again. Make similar stuffed parathas with the remaining dough and the stuffing. 

         Heat 1 tbsp. oil and shallow fry the parathas, one at a time till light brown in colour on both the sides. Transfer to a serving plate and serve with yoghurt and / or pickle, 

          


                                 Heat 1 tbsp. oil and saute the paneer till light brown. Drain
                                 and let it cool down. Then mash well and keep aside.




                               Heat remaining oil and saute the spinach & all the powdered 
                               spices till dry. Let it cool down. 



                               Mix mashed paneer, spinach & coriander leaves. Keep aside.




                                Roll each portion into a poori. Take one poori and spread some
                                of the stuffing. 




                               Cover with another poori & roll out again. Make similar 
                              stuffed parathas with the remaining dough and the stuffing. 




                                 Heat 1 tbsp. oil and shallow fry the parathas, one at a time 
                                 till light brown in colour on both the sides. 






                          Transfer to a serving plate and serve with yoghurt and / or pickle, 











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