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 or 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 out 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 sauté the paneer till light brown. Drain and let it cool down. Then mash well and keep aside.

          Heat remaining oil and sauté 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 & sauté paneer till light brown. Drain & let it cool
                      down. Then mash well and keep aside.

                      Heat remaining oil & sauté spinach & all 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 & 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 & shallow fry parathas till light brown on both the sides. 

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

Podi Dosa

          Dosa is a very popular South Indian Breakfast that is generally served with coconut chutney and sambar. It is both healthy and nutritious. Serve it in a different style by sprinkling some idli podi over it to enhance the flavour. 

          Here I have used Andhra special Nalla Karam Podi, but you can go in for any homemade idli podi too. This combination works just fine for a bit of a culinary adventure. It can be enjoyed anytime of the day for a light and a satisfying meal. You may also pack as a lunch box meal too. 

• 1 cup raw rice
• 1/2 cup urad dal (split black gram lentil)
• 1/3 cup boiled rice
• 1/4 tsp. fenugreek seeds 
• salt to taste
• nalla karam podi / any idli podi as required
• oil to shallow fry
• coconut chutney and sambar to serve

          Soak the first four ingredients overnight. Then grind to a smooth paste by adding some water. Add salt and mix well. Keep it aside in a warm place overnight to ferment.

          To make the dosa, heat a non-stick tawa / griddle and grease with a little oil. Sprinkle some water and after it sizzles off, wipe dry with a clean cloth / kitchen towel.

          Now pour a ladleful of the batter and spread it in a circular motion. Drizzle some oil over it and around the edges. Cook for a minute on one side.

          Then sprinkle some podi all over the dosa and 1 tsp. of oil. Fry for a minute more and then transfer to a serving plate. 

          Make similar podi dosa with the remaining batter and relish with coconut chutney and sambar.

Ice Cream Kulfi (Instant Version)

          Kulfi is an equivalent to Indian ice cream. They are basically frozen dessert prepared from milk and other flavoring agents. They are just perfect during hot summer days or as an after meal dessert. So why not serve ice cream differently in a kulfi mould?

          So this is an instant version of kulfi made from some leftover ice cream and some chopped nuts to add some crunch. I had some strawberry, chocolate and mango flavors which I incorporated to make this yummy homemade kulfi. So do give it a try and treat your loved ones to this innovative chilled delicacy.

• 3 small packs of leftover ice cream (different flavour)
• 1-2 tbsp. chopped pistachios, almonds and dry rose petals 
• few kulfi moulds

          In a bowl, mix all the flavored ice creams along with half of the chopped nuts. Fill the kulfi moulds and freeze overnight. 

          At the time of serving, dip the moulds in water for some time and then arrange on a plate. 

          Garnish with the remaining nuts. Enjoy this innovative Ice Cream Kulfi as and when desired.

Tartufo (Italian Dessert)

         My first try at making this simple Italian frozen dessert, which is very easy to prepare. You just need 2-3 different flavoured ice cream that are then layered in a silicone mould, frozen and coated with cocoa powder. But here I garnished it with powdered oreo biscuit, few chopped pistachios, almonds and cherry. 

          It is just perfect for any in house dinner party, kitty party or kids birthday party, where you can experiment with different flavours of ice cream. So do give it a try and enjoy this chilled delicacy with your loved ones. 

• 3 small packs each of strawberry, mango and chocolate flavoured ice creams
• 1-2 tbsp. powdered oreo biscuit
• 1 tbsp. each of chopped pistachios, almonds and cherries to garnish

           Fill a silicone mould / any disposable bowl / cup with mango flavoured ice cream. Make a hole in the centre with a spoon and fill some chocolate ice cream in it.

          Again make a hole in the centre and fill it up with some strawberry ice cream. Cover the bowl with mango ice cream and freeze to set. 

          While serving, demould the tartufo and sprinkle the powdered oreo biscuit over it. Serve, garnished with chopped pista, almonds and cherry. 

Green Peas Kalakand

           Kalakand is a traditional and a very popular Indian dessert that is generally served during festivals, special occasions and parties. It is grainy in texture and is commonly found in many sweet shops. It is very easy to prepare if you are going in for the store bought paneer.   

           

           Tried green peas kalakand which is a healthy version with the goodness of paneer and green peas. So do give it a try and impress your loved ones with this new creation. Garnish as desired and enjoy them chilled or at room temperature. So check out the step by step pictorial recipe to prepare it. 

• 1 cup green peas (I used frozen ones), blended (makes 8)
• 200 gms. paneer (I used Amul Paneer)
• 2 tbsp. milk powder
• 4-5 tbsp. powdered sugar or to taste 
• 1/4 tsp. cardamom powder
• 1 tbsp. ghee
• pinch pf salt
• 1/3 cup milk
• 1 tsp. kewra water
• 2 tbsp. chopped pistachios
• 2 tbsp. chopped almonds
• 1 tsp. dry rose petals

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

          In the same pan add all the ingredients (except almonds and half of the pistachios) including the green peas. Mix and stir on a low flame till it starts to leave the sides of the pan. 

          Transfer to a greased plate and garnish with the chopped almonds, remaining pistachios and dry rose petals. Allow it to cool and refrigerate for some time. 

          Cut as desired and enjoy at room temperature or chilled. Great for any festive occasion or as an after meal dessert. 

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

                     In the same pan add all ingredients (except almonds & half of the 
                     pistachios) including green peas. 

                       Mix and stir on a low flame.

                      Add half pistachios & sauté till it starts to leave the sides of the pan. 

                     Transfer to a greased plate & garnish with chopped almonds, remaining
                     pistachios & dry rose petals. Allow it to cool & refrigerate for some time. 

                      Cut as desired & enjoy at room temperature or chilled. Great for any
                      festive occasion or as an after meal dessert. 

Chanar Paturi (Paneer / Cottage Cheese Cooked in Banana Leaf - Bengali Cuisine)

          Paturi is a traditional Bengali style of steam cooking in a banana leaf. Generally fish is cooked in a paturi style, but let me share a vegetarian version of paturi made with paneer. It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. 

          This is a perfect weekend lunch with your loved ones. A drizzle of some extra mustard oil to the end product enhances the flavor of the dish. So do give it a try by following a step by step pictorial recipe to prepare this divine Bong delicacy. 

          In fact it is an old recipe which is not much heard of. But such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried. This is the latter method. 

          Another way of cooking is just dip the parcels in a pot of rice that is being cooked. This is how our grandmothers use to traditionally make paturi. 

• 200 gms. paneer, mashed
• 1/2 cup fresh grated coconut 
• 2 tbsp. mustard seeds
• 2 green chilies
• 10-12 cashew nuts / 2-3 tbsp. poppy seeds
• 2 tbsp. yoghurt, well beaten 
• salt to taste 
• 1/2 tsp. turmeric powder
• 2-3 tbsp. coriander leaves, chopped
• 3 tbsp. mustard oil
• few extra fresh green / red chilies 
• few banana leaves as required

          Grind the cashew nuts, mustard seeds, green chilies and coconut to a smooth paste. Mix along with yoghurt, salt, turmeric powder, 2 tbsp. mustard oil, coriander leaves and paneer. 

           Heat a tawa / pan and place the banana leaves on them for a few seconds on both sides. This will help it to become more pliable so that it can be easily folded without breaking. 

          Place some of the paneer mix in the centre along with a chili and fold them. Tie with a string and keep aside. Do the same with rest of the paneer mix.

          Heat the remaining oil in a pan and gently place all the folded banana leaf parcels. Cover and cook for 4-5 minutes.

          Carefully flip them over and cook the other side too till done. Enjoy with hot steamed rice. 

                      Grind cashew nuts, mustard seeds, green chilies & coconut to a smooth
                      paste. Mix with yoghurt, salt, turmeric powder, 2 tbsp. mustard oil, 
                      coriander leaves and paneer. 

                     Heat a tawa & place banana leaves on them for a few seconds on both sides. 
                     This helps it to become more pliable so that it can be easily folded.

                        Place some paneer mix in the centre along with a chili & fold them.

                        Tie with a string & keep aside. 

                       Do the same with rest of the paneer mix.

                     Heat remaining oil & gently place all folded banana leaf parcels. Cover &
                     cook for 4-5 minutes.

                        Carefully flip them over & cook the other side too till done. 

                                 Enjoy with hot steamed rice. 

          

Mor Kuzhambu

          This is the South Indian version of Kadhi, a yoghurt-coconut based gravy, most popular in Tamil Nadu. Vegetables like pumpkin, okra, ash gourd, eggplant, chow chow, etc. are basically added to make it more healthy and nutritious.

           It is a very simple, easy to make and a delicious side dish best relished with steamed rice. Mor Kuzhambu is traditionally prepared during special occasions and is a common dish found on the menu platter. So do give it a try and enjoy it with your loved ones. 

• 1 cup pumpkin, cubed
• 2 tbsp. coriander seeds
• 1 tbsp. tuvar dal (pigeon pea lentil)
• 1 tbsp. 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
• 1-2 tbsp. oil
• 1 tsp. mustard seeds 
• 1-2 dry red chilies
• 1-2 sprig curry leaves
• 1 tsp. 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. Add to the yoghurt and keep aside. 

          In a pan add a cup water and cook the pumpkin along salt to taste and turmeric powder till it is soft. 

          Now add the yoghurt mix and some water if required and bring it to a boil. Switch off the flame and transfer to a serving dish. 

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

           Pour this tempering on the prepared mor kuzhambu. Garnish with coriander leaves and serve with hot steamed rice for a sumptuous comforting meal.