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Sunday, 31 October 2021

Paan Kalakand

 


          Kalakand is a traditional Indian sweet that is very popular during special occasions, parties and festivals. It is very easy to prepare right in the comfort of your own kitchen. Make them super easy and quick with store bought paneer. 

          So tried this yummy kalakand that is flavored with paan puree. It turned out just awesome. In this recipe, I used Amul paneer. So give this homemade sweet delicacy a try and garnish as desired. Surprise your loved ones with this new flavor and enjoy it chilled or at room temperature. Do check out the step by step pictorial recipe to prepare this festive sweet.






  • 200 gms. paneer, crumbled 
  • 2-3 tbsp. paan puree
  • 1/2 cup evaporated milk 
  • 1/4 cup sugar or to taste 
  • 1/4 tsp. cardamom powder
  • 1 tbsp. ghee
  • pinch of green food colour
  • 1 tbsp. chopped pistachios
  • 1 tsp. mukhwas, 
  • 1 tsp. chopped pistachios
  • 1/2 tsp. dry rose petals 











          In a non-stick pan, add all the above mentioned ingredients (except the garnish). 

          Mix everything well and simmer on a low flame. 

          Keep stirring continuously till the ghee starts to leave the sides of the pan. 

          Switch off the flame and transfer the contents to a greased plate. 

          Garnish with mukhwas, chopped pistachios & dry rose.

         Allow it to cool and then refrigerate for some time till it is nicely set. 

         Cut as desired and enjoy them at room temperature or chilled. It is ideal for any festive occasion or as an after meal dessert. 




                    





                    In a non-stick pan, add all the mentioned ingredients (except the garnish). 
                    


                                  Mix everything well and simmer on a low flame. 



                       Transfer the contents to a greased plate. Garnish with mukhwas, chopped
                       pistachios & dry rose. Allow it to cool & then refrigerate till it is set. 



                               Cut as desired and enjoy them at room temperature or chilled. 



                                It is ideal for any festive occasion or as an after meal dessert. 










Tuesday, 26 October 2021

Soya Paneer Cutlet / Tikki / Patty

 

           These yummy shallow fried cutlets, made of soya granules and paneer is so easy and simple to make. They are irresistible as appetizers or party snacks. They can also be relished as an evening tea-time snack, inside a bun as a patty or rolled in a chapatti / paratha for a quick snack on the go. So choice is yours. Do try them and include them in the menu of any in-house party. I have added few basic ingredients and seasonings to dish out these small bites. 

            You can prepare these cutlets in advance and freeze them, to be fried at the time of serving. Serve them hot with any dip, chutney or sauce / ketchup. So check out a quick step by step pictorial recipe to prepare these amazing healthy cutlets.






  • 100 gms. paneer, crumbled
  • 1/2 cup soya granules
  • 1 small onion, chopped
  • 1 tsp. ginger, grated
  • 2 green chilies, chopped
  • handful of coriander & mint leaves, chopped
  • 1 tsp. nigella seeds
  • salt to taste 
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili flakes
  • 1 tsp. garam masala 
  • 1 tbsp. amchur powder (dry mango powder)
  • 1 tbsp. kasuri methi (dry fenugreek leaves)
  • 1/2 cup roasted chickpea flour
  • oil to shallow fry 






           Mix together all the above mentioned ingredients, except oil. Make cutlets of desired shape out of this mix and refrigerate for 30 minutes. (Wet your hands with water while shaping the cutlets).

          Heat oil in a pan and shallow fry the prepared cutlets in batches, till golden brown on both sides. Drain on a kitchen towel and serve them hot with any dip, chutney or sauce / ketchup.







                                  Mix all the mentioned ingredients, except oil.



                    Make cutlets of desired shape out of this mix & refrigerate for 30 minutes. 






                               Heat oil & shallow fry the cutlets in batches, till golden brown.



                                  Drain on a kitchen towel.



                                 Serve them hot with any dip, chutney or sauce / ketchup.












Monday, 25 October 2021

Bread Phirni / Pudding

 

           Phirni is a traditional sweet / pudding that has its origins in the Northern regions of India. It is typically made of ground rice paste in a milk based creamy dessert. But how about some 'Bread Phirni' for a change? This is an instant version and is made of fresh bread crumbs. It is absolutely an easy, quick and a yummy chilled dessert. 

           Any leftover bread can also come in handy here. You can enjoy it as an after meal dessert or with poori / paratha. It's pure divine. So try this phirni in a new avatar by checking out the step by step pictorial recipe to prepare this fusion dessert.

 








  • 1 cup evaporated milk
  • 1/2 cup low fat milk
  • 2-3 tbsp. sugar or to taste (I used brown sugar)
  • 1 cup fresh bread crumbs (I used brown bread)
  • 1/4 tsp. cardamom powder
  • 1 tsp. rose water
  • few saffron strands soaked in 2 tbsp. milk
  • pinch of yellow food colour (opt)
  • 2 tbsp. chopped pistachio
  • few dry rose petals & few saffron strands to garnish









           Bring both the milk to a boil in a pan. Add the cardamom powder, rose water and half of the chopped pistachios. Simmer for 1-2 minutes.

            Then add the bread crumbs and sugar. Simmer for 1-2 minutes more. Finally add the saffron milk and food colour. Give it a stir and put off the flame.

            Keep aside to cool and then refrigerate. Serve chilled garnished with chopped pistachios, dry rose petals and saffron strands.



                                  Bring both the milk to a boil in a pan. 



                        Add cardamom powder, rose water & half of the chopped pistachios. 
                        Simmer for 1-2 minutes.



                                 Then add the bread crumbs 



                                  and sugar. Simmer for 1-2 minutes more.


                          Add the saffron milk & food colour. Give it a stir & put off the flame.



                        Serve chilled garnished with chopped pistachios, dry rose petals and 
                        saffron strands.












Sunday, 24 October 2021

Paneer Bread Tikki

 

           These yummy shallow fried tikkis, made of paneer & fresh bread crumbs is so easy and simple to make. They are irresistible as appetizers or party snacks. Do try them and include them in the menu of any in-house party. I have added few basic ingredients and seasonings to dish out these small bites. 

            You can prepare the tikkis in advance and freeze them, to be fried at the time of serving. Serve them hot with any dip, chutney, ketchup or mayo. So check out a quick step by step pictorial recipe to prepare these amazing tikkis. 





  • 100 gms. paneer, crumbled
  • 1/2 cup fresh breadcrumbs
  • 1 small onion, chopped
  • 1 tsp. ginger, grated
  • 2 green chilies, chopped
  • 2 tbsp. fresh grated coconut
  • handful of coriander leaves, chopped
  • 1 tsp. cumin seeds
  • salt to taste 
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili flakes
  • 1 tsp. garam masala 
  • 1 tbsp. amchur powder (dry mango powder)
  • 1 tbsp. kasuri methi (dry fenugreek leaves)
  • 1 egg
  • 2-3 tbsp. roasted chickpea flour
  • oil to shallow fry 




           Mix together all the above mentioned ingredients, except oil. Make cutlets of desired shape out of this mix and refrigerate for 30 minutes. (Wet your hands with water / oil while shaping the cutlets).

          Heat oil in a pan and shallow fry the prepared cutlets in batches, till golden brown on both sides. Drain on a kitchen towel and serve them hot with any dip, chutney, ketchup or mayo.



                                Mix together all the above mentioned ingredients, except oil. 


                       Make cutlets of desired shape out of this mix & refrigerate for 30 minutes.


                      Heat oil in a pan & shallow fry the prepared cutlets in batches, till golden

                      brown on both sides. 




                                  Drain on a kitchen towel.

                                  Serve them hot with any dip, chutney, ketchup or mayo.












Thursday, 21 October 2021

Curd Idiyappam (String Hoppers in Yoghurt)

 


            Check out this new variation of curd rice in the form of Curd Idiyappam. I just replaced the rice with the latter. It turned out very yummy and drool worthy. There is nothing like having a bowl of this simple and healthy dish for breakfast, brunch, lunch or for snack when time is a constraint. It is also ideal as a lunch box meal.

            It is both filling and soothing to the tummy. You can enjoy it on its own or with some pickle and papad. A little bit of idli podi or any gun powder sprinkled over it does wonders to this wholesome dish. It is simply divine. So check out a step by step pictorial recipe to prepare this comfort food. 






  • 2-3 Idiyappam , crumbled
  • 1/2 cup yoghurt, whisked
  • 1 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 2 whole dry red chilies
  • 2 green chilies, slit
  • 2 tbsp. peanuts
  • 1 sprig curry leaves
  • 1 tsp. urad dal (split black gram)
  • salt to taste
  • 1 tbsp. coriander leaves, chopped




          Mix the crumbled idiyappam with the yoghurt and salt and keep aside. 

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the dry red chilies, peanuts, green chilies, urad dal and curry leaves. Sauté for a few seconds.

          Switch off the flame and then pour this tempering over the idiyappam-yoghurt mix. 


           Garnish with coriander leaves and enjoy as a breakfast, brunch, lunch or for snack. It is also ideal as a lunch box meal.



                                  Crumble the idiyappam.



                                  Add the yoghurt and salt and mix well.



  Heat oil & temper with mustard seeds. Then add red chilies, peanuts, 
green chilies, urad dal & curry leaves. Sauté for a few seconds.



  Pour this tempering over the idiyappam-yoghurt mix.



                      Garnish with coriander leaves & enjoy for  breakfast, brunch, lunch For
                      snack. It is also ideal as a lunch box meal.











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