Saturday, October 31, 2009

Spring Paneer Parathas.

Here is what you need.
For the filling :-
  • 1 cup crumbled paneer.
  • 1 cup shredded cabbage
  • 1 cup chopped spring onions ( the more of the greens)
  • 1 onion finely chopped
  • 1 tsp finely chopped ginger
  • 6 to 7 green chillies finely chopped
  • Salt to taste.
For the cover:-
  • 1 cup whole wheat flour(atta)
  • 1/4 cup maida
  • Oil
  • Water
  • Salt to taste
  1. In a bowl mix the flour , maida ,salt and oil and enough water so as to make a chapati like dough.
  2. Keep this aside cover with a plastic .
  3. In another bowl mix the ingredients of the filling and microwave it for 5 mins on high. This will make all the flavours blend well. Cool this mixture.
  4. Now make medium sized balls of the dough.
  5. Roll them into puri sized circle and then add 1 to 2 tbsp of the filling.
  6. Seal it well and then dust them with flour and roll them into parathas.
  7. On a tava or griddle, heat some oil and cook the parathas well on both sides. Add some oil
  8. Serve hot with dahi and mango pickle.
  1. I use the home made paneer, since fresh paneer is not available here.
  2. For making panner at home., boil 2 litres of milk.
  3. In a bowl, take 1/2 cup of yogurt and add juice of 1 small lime and 1 tbsp of vinegar.
  4. Add this mixture to the boiling milk and switch off the gas. The milk will curdle.
  5. Do not stir. Cover the milk for 10 mins.
  6. Remove this in a muslin cloth and drain all the water.

Wednesday, October 28, 2009


Staying in a place like Goleta where there is hardly an Indian store, Indian desserts is what I miss the most here. Shrikhanda and especially Amrakhanda. I have tried making Shrikhanda here a couple of times and it has turned out quite like the ones you get in a store. I by the yogurt from Trader Joe's. This one is called French Village Cream Line yogurt. This has a layer of cream on it , its thick and soo creamy that you can eat it as it is.
The recipe I am posting is of Amrakhnada , for those who relish the great taste of mangoes.
An Indian dessert . A mouthwatering combination of yoghurt and mangoes

1 lb creamy whole milk yogurt
1 cup Mango pulp
a pinch nutmeg powder
1/2 tsp cardamon Powder
1/2 cup sugar
Dry Fruits for Granishing
1. In a cheese cloth or a muslin cloth ( I generally use a gents cotton handkerchief) remove the yogurt. Tie this handkerchief to the sink tap to drain all the water. You can also hang it in the fridge to avoid the yoghurt from turning sour,. Keep this overnight or upto 12 hours.

2. After all the water has dripped, what you get is thivk hung curd.
Remove it in a bowl .
3. To this add the mango pulp, sugar , cardamon and nutmeg and mix well.
4. Refridgerate this for atleast 3 hours before serving

1. The more you let the yogurt drain , the thicker it wil be.
2. You also get a variety of yogurt called Greek yogurt. This one is already thick and drained and thus making the recipe takes less time.
3. You can make a variety of Shrikhands by following the basic step . If you want to make plain one then you will have to add more sugar .
.Add fresh fruits to make Fruit shrikhand.
Add strawberry crsuh and some fresh strwberreies to make Strawberry Shrikhand.
Add lots of dry fruits to make Dry fruit shrikhand.

Corn Capsicum Salad.

This one is my and Shaunak's personal favourite. Its really quick and eay to make.
A mild ,crunchy and healthy salad

1 cup Corn Kernels
1 cup diced green, red and yellow pepper(capsicum)
1/2 cup diced onions
1/2 cup chopped tomatoes
1 tbsp white vinegar
1 tsp lemon juice
1 tsp red chilli powder
2 tsp Oregano
1 tsp freshly ground black pepper
Freshly chopped Coriander
Salt to taste
1. Boil the corn with some turmeric for 5 mins or until done. You can also cook the corn kernels in microwave

2. In a bowl mix the kernels, peppers, onions and tomatoes.
3. In another bowl prepare a dressing by mixing vinegar, lime juice, oregano, red chiili powder, pepper powder and salt.
4. Add this dressing to the salad and mix well.
5. Garnish with freshly chopped coriander and serve chilled