Achari Broccoli with Paneer

Time for Radhika's "Blog Hop Wednesday Week-10". Today I am paired with Monica @ "Sin-a-mon". She has many tasty dishes at her space. I picked "Achari Broccoli" from her blog. I never cooked broccoli as a side dish. This suits me very well. I find a way to treat my family with a healthy and tasty side dish. I replaced pumpkin with paneer. So here I go.....!!!

Ingredients

Broccoli(cut into florets)	250 gms
Paneer/Cottage Cheese(cubes)	150 gms
Onion	2 (Chopped)
Tomato(cut into chunks)	1 Big
Turmeric Powder	1/4 tsp
Dhania Powder	1 tsp
Amchur Powder	1/2 tsp
Red Chilly Powder	1/4 tsp
Oil	1 Tbsp
Panchphoran	1 tsp
(Fenugreek seeds,
Cumin Seeds.
Mustard Seeds,
Fennel Seeds,
Nigella Seeds)
Salt	As per Taste

Method
* Boil one cup of water. Add Broccoli florets and cook for about two to three minutes.
* Drain out the water.
* Heat oil in a pan. Temper it with panchforan. Let them crackle.
* Add onions. Cook until they turned pink and transparent.
* Add turmeric powder, chilly powder, dhaniya powder and amchur powder. Cook for a minute.
* Add Blanched Broccoli and mix very well.
* Add tomato and paneer cubes.
* Mix very well and cook for about two to three minutes.
* Switch off the fire. Achaari Broccoli with Paneer is ready to be served with roti or Parantha. 

Kesar Paneer Kofta

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I watched this kofta curry on a Cookery TV Show & it has been in my mind since so long. Yesterday, when my cousin & her family visited our place after a long time, I prepared this curry for dinner.  It came out very tasty.....  

Ingredients

Grated Paneer/Cottage cheese  1 bowl
Cashew Powder                         2 spoons
Cloves                                        2-3
Bay Leaf                                     1 
Cornflour/Maida                        3 spoons
Curd                                           2 spoons                                 
Cream                                        1/2 bowl
Cinnamon                                  1 small stick
Saffron                                       1/4 tsp
White Pepper Powder                1/4 tsp
Finely Chopped Pistachio         1 spoon
Finely Chopped Almonds          1 spoon
Oil                                              For Deep Frying  + 1 tbsp
Salt                                            As per taste

Method

*  In a bowl combine grated paneer, salt, cornflour/Maida and white pepper powder.

*  Mix very well. 

* Make lemon size balls out of the mixture. Flatten each ball and stuff it with chopped pistachios and almonds. 

* Close the balls neatly.

* Heat sufficient oil in a deep bottom pan and deep fry the koftas.

* Now, In another pan heat 1 tbsp of oil, add bay-leaf , cloves, cinnamon and saute for a minute.

* Add ginger garlic paste saute it for two minutes or until the raw smell goes out.

* Add curd, cream, saffron (diluted in milk), salt, white pepper powder and cashew powder. Stir. 

* Cook the gravy until it gets thickens. Switch off the fire.

* Place Koftas in a serving dish. Pour over the gravy. Garnish with saffron strands and serve.

 Sending this to Radhika @Tickling Palates

 and Kavi'sEdible Entertainme

Khajoori Rolls

A Nutritious and easy to make winter delight. 

Ingredients

Khajoor/Dates(Chopped)	1 Bowl
Poppy Seeds	2 Spoons
Cashews(Coarsely Ground)	2 Spoons
Cardamom Powder	1/2 Spoon
Pure Ghee	1-2 Spoons
Almonds(Coarsely Ground)	2 Spoons
Coconut Powder	2 Spoons

Method
* Heat Ghee in a non-stick pan.
* Add poppy seeds, cardamom powder and coconut powder.
* Saute for two to three minutes.
* Add dates/khajoor and mix well.
* Cook on slow flame for five minutes. Stirring continuously. 
* Now add coarsely ground cashews and almonds. Mix well.
* Switch off the fire.
* Slightly cool the mixture.
* Grease hands and take a chunk of the mixture and roll into a thick roll.
* Now sprinkle some coconut powder on a silver foil sheet and place the roll to cover with.
* Close the ends.
* Let it set for 15 minutes in Refrigerator. 
* Cut into slices and serve.



Sending this to Radhika forWinter Carnival

Chatpati Khajur Tikki

Ingredients

Dates	2 Spoons Finely Chopped
Raw Banana	1 Big (Grated)
Onion	1 (Chopped)
Carrot	1 Spoon (Grated)
Garlic	1 Spoon (Chopped)
Roasted Chickpeas Powder	3 Spoons
Green Chilly	1 Spoon (Chopped)
Fresh Mint	2 Spoons (Chopped)
Raisins/Kishmish	2 Spoons (Chopped)
Red Chilly Powder	1/2 tsp
Chaat Masala	1/2 Spoon
Roasted Peanuts	1/2 Bowl (Grinned)
Fresh Coriander	1 Spoon (Chopped)
Ginger	1 Spoon (Chopped)
Oil	For Deep Frying
Salt	As per taste

Method
* In a mixing bowl combine grated raw banana, carrot, dates, onion, ginger, green chilly, mint, garlic and crushed peanuts.
* For seasoning add salt, red chilly powder, and  chaat masala.
* Add  roasted chickpeas powder/Bhuna chana powder and fresh coriander. Mix very well.
* Now take small amount of mixture. Shape into medium size tikki.
* Heat sufficient oil in a deep  bottom pan.

* Deep fry the tikkis till they turn golden brown in color from both sides.
* Chatpati Hot Khajur Tikkis are ready to be served with green chutney and tomato ketchup.
* Enjoy with a cup of tea.                  





sending this to Priya's Veggie/Fruit A Month Event hosted by Archana @ The Mad Scientist's Kitchen
and to Julie's Christmas Delicacy Event

Mirchi Pakoda

For this week I am hopping with Kalyani of "Sizzling Tastebuds" for Blog Hop Wednesday- Week 9. She's having a wonderful blog with events, various cuisine and tasty dishes. It was really difficult to select a one.

I picked "Mirchi Bajji" from her blog as these mirchis are very much in season. And these chillies are apt for this chilling season. :)

Ingredients

Besan/ Chickpeas Flour	1 Cup
Rice Flour	2 Tbsp
Big and Thick Green Chilli	8-10
Boiled Potato	3-4
Red Chilli Powder	1 tsp
Dhaniya Powder	1 tsp
Green Chilli Finely Chopped	1
Heeng/Asafoetida	1/4 tsp
Amchur Powder	1 tsp
Roasted and Crushed Fennel Seeds	1 tsp
Turmeric Powder	1/4 tsp
Garam Masala	1/2 tsp
Paneer/ Cottage Cheese	2 Tbsp
Fresh Coriander(chopped)	2 Tbsp
Oil	For Deep Frying
Salt	As Per Taste

Method

* Wash and pat dry the chillies.
* Slit them in lengthwise and discard the seeds.
* Keep aside.


For Stuffing
* Mash the boiled potatoes with grated paneer.
* Add in salt, a pinch of turmeric powder, dhania powder, green chilly, red chilly powder, amchur powder,
   fresh coriander leaves, hing, fennel powder and garam masla. Mix very well. Check the seasoning.
* Fill the mixture in Mirchi properly  and keep them aside.


For Batter
* Mix besan, and rice flour.
* Add salt, a pinch of turmeric powder, 1/8 red chilli powder  and mix very well.
* Add water to make thick paste.
* Heat sufficient oil/Mustard oil in a deep fry pan.
* Dip the stuffed mirchi in besan batter and fry in hot oil on low flame till they turn crispy from both sides.
* Prepare other mirchi pakodas in the same manner.
* Serve hot with green and tamarind chutney and a cup of tea.
Enjoyyyyyy!!!

Sending this to Radhika for Winter Carnival

Amritsari Chole with Paneer Kulche

Today is a holiday on account of Guru Nanak Dev Jee's Birthday and Kartik Purnima. A big and auspicious day for Indians. 
On a holiday everybody needs special instead of regular food. Therefore, I planned my holiday one day before and made this wonderful Punjabi Chole Kulche, in Amritsari style, today.  They came out very tasty and hubby & my children enjoyed a lot. 

Amritsari Chole


Ingredients
Boiled Chickpeas                  2 cups
Finely chopped Onions         1/2 bowl
Finely chopped ginger          1 Spoon
Finely chopped green chilly  1 Spoon

Chopped Tomato                  1/2 bowl                                    
Red chilli powder                  1/2 spoon
Turmeric powder                   1/2 tsp
Chana Masala                       1 tsp
Garam Masala                      1/2 tsp
Fresh Green Coriander        1-2 tsp
Salt                                        As per taste


Method


* Put boiled chickpeas in a pan with some water in it.
* Add onions, ginger, green chilly and chopped tomatoes.
* Add turmeric powder, red chilly powder and chana masala. 
* Add tamarind pulp, garam masala and fresh coriander.
* Cook for 4-5 minutes.
* Switch off the fire. Amritsari Chole is ready to serve with Kulchas.


Paneer Kulcha


Ingredients
                                                                                     

APF/Maida                    1 cup                                             
Baking Powder              1/2 tsp
Curd                               1/2 cup
Grated Paneer               200 gms
garam masala                1/2 tsp
Chaat masala                1/2 tsp
Chopped ginger            1/2 tsp
Chopped green chilly   1/2 tsp
Fresh coriander            1/2 tsp

Jeera/cumin seeds       1/2 tsp                                   

                                                    


                                      


                                           








Method 


*Prepare dough with flour, baking powder and curd.       
* Allow it to rest for 2 hours.
* Divide the dough into equal parts and make round balls.
For the stuffing
* Mix grated paneer, salt, green chilly, chaat masala, chilly powder and cumin seeds altogether.
* Stuff each ball of dough with a portion in stuffing in the middle.
* Fold the filled balls carefully.
* Flatten the balls and roll thin. 
* Place the rolled Kulchas on to the baking tray and bake for 10 minutes in the preheated oven at  
   200 C.


* Kulchas are ready.