Paneer Puff Pastry Pinwheels / Paneer Puff Pastry Swirls

Starting the second week of Bake-a-thon with a simple yet kid's friendly snack with puff pastry.These pinwheels /swirls can be made,sweet or savory with number of stuffing.
Today I am sharing a savory version with paneer aka cottage cheese stuffing.The stuffing is so simple and all you need is to mix paneer with the dry spices,no need of any cooking.Once the stuffing is ready, spread a layer on the pastry sheet,roll it and cut into slices.Bake it in a pre-heated oven for 15-20 minutes,a delicious and quick snack is ready.

  

                          Paneer Puff Pastry Pinwheels / Paneer Puff Pastry Swirls

                                      

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   Basic Information

   Preparation time 15-20 minutes
   Baking time 18-22 minutes

   Makes 12-14
  

   Ingredients

  

Ingredient	Quantity
Puff Pastry	2 (5X10 inch) sheets
Paneer(crumbled)	3/4 cup
Green chilly/pacha milagai	2(finely chopped)
Turmeric powder/manjal podi	1/2 tsp
Aamchur powder	1 tsp
Garam masala powder	1/2 tsp
Salt	3/4 tsp
Coriander leaves(finely chopped)	2 tbs

   Method

• Line the baking pan with parchment paper and keep it aside. Preheat the oven in 400 F.

• Now in a bowl all the ingredients given except pastry sheet.Mix it well and set it aside.

• Take the pastry sheet and on a floured surfaced gently roll it and spread a generous amount of stuffing.

•  Now carefully roll from the one end and roll it to a log and pinch the ends and seal it.

• Slice the roll into 1 inch thickness.Arrange it on a lined baking tray and bake it in the pre-heated oven for 18-20 minutes or until the pinwheels turned golden and crisp.

• Serve it warm with ketchup or hot and sweet sauce.

• While rolling the sheet,roll it tightly.
• After slicing the roll,gently press and keep it on the tray.
• If needed egg wash or milk wash can be done.

Enjoy...............................

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Simple Weekend Thali - Egg Biriyani - Pressure Cooker Method

Coming to the second day of mini thali, its a simple yet fulfilling weekend lunch.Most of our weekends would be either chicken or egg based recipes.I always make an elaborate lunch on weekends, at the same time,I cook quick recipes so that I can spent time with the family.This egg biriyani is one such quick and easiest recipe,needs just 30 minutes to finish.Pairs very well with simple raita and rich,creamy curries.

The thali has

1.Egg Biriyani
2.Onion Raita
3.Roti
4.Paneer Butter Masala
5.Pickle
6.Sliced Cucumber
7.Fresh mangoes

                                                                    

                                                            

                                     Egg Biriyani - Pressure Cooker Method

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   Basic Information

   Preparation time 15 minutes
   Soaking time 10 minutes

   Cooking time 25 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Basmathi rice	1.25 cups
Hard boiled eggs	6-8
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	1 medium size
Yogurt/thayir	2 tbs
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1 tsp
Garam masala powder	1/2 tsp
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	1 tbs
Ghee/nei	2 tsp
Coriander leaves(finely chopped)	2 tbs
Water	2.25-2.5 cups

  

  
 Grind to a coarse paste

Ingredient	Quantity
Garlic/poondu	4-5 cloves
Ginger/inji	1 inch piece
Cloves/lavangam	2-3
Cloves/lavangam	2-3
Green chilly/pachamilagai	4-5
Mint leaves/pudina	a fistful

  For the tempering

Ingredient	Quantity
Bay leaf	1
Fennel seeds/sombu	1/2 tsp
Cinnamon/pattai	1 inch
Cloves/lavangam	2

  Method 

• Soak the basmathi rice in water,grind the given ingredients given' to grind' to a coarse paste and keep it aside. Make few slits on the boiled egg and set it aside.
• Heat oil and ghee in a pressure pan.Do the tempering with the given ingredients,saute the sliced onion till golden.Add in the ground paste and fry it till the raw smell goes off.

• Add in the chopped tomato,yogurt and coriander leaves.Cook it until the tomato is mushy.Now add in the spice powders and salt.Give it a mix.

• Add in the boiled eggs and mix it well till the masala coats very well.Add water and allow it to boil.

• Once the water is boiled,add in the soaked rice.Now goes in the lemon juice,chopped coriander leaves and a tsp of ghee if needed.

• Let it cook for 5 minutes or till half of the water evaporates.Close it with the lid and pressure cook it for 2 whistles in a medium flame.Put off the flame and remove it once the pressure subsides.Mix it with a fork  gently.

• Serve it with raita

Enjoy...............................

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Sumber http://www.naliniscooking.com

Simple Everyday South Indian Thali - Egg Pepper Fry /Muttai Milagu Varuval

Starting the second week of blogging marathon #91 with mini thali as theme.Today's version of thali is an interesting one and make it whenever I  have no stock of veggies except onion and tomato.

The thali has
1.Steamed basmathi rice
2.Whole moong dhal fry
3.Rasam
4.Egg pepper fry (recipe follows)
5.Homemade vathal (fryums)
6.Onion Pakora
7.Curd
8.Pickle

Egg pepper fry is a semi dry and quick dish,you can make in it less than 15 minutes,if the eggs are boiled.This fry tastes excellent with simple rasam or dhal rice.

                                                          

                                                           

                                         Egg Pepper Fry / Muttai Milagu Varuval

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   Basic Information

   Preparation time 15 minutes
   Cooking time 15 minutes

   Serves 3

   

 Ingredients

 

  

Ingredient	Quantity
Boiled eggs	4-5
Onion(finely chopped)	1 (medium size)
Tomato(finely chopped)	1 tbs
Ginger&Garlic paste	1 tsp
Coriander powder/dhaniya podi	1/2 tsp
Red chilly powder/milagi podi	1/4 tsp
Garam masala powder	a pinch
Turmeric powder	1/4 tsp
Green chilly/pachamilagai	1(slit lengthy)
Curry leaves/karivepillai	few leaves
Red chilly/varamilagai(optional)	1(broken)
Salt	1.5 tsp
Oil	2 - 3 tsp
Coriander leaves(finely chopped)	2 tbs

   

 For Dry roast and powder

Ingredient	Quantity
Fennel  seeds/sombu	1 tsp
Black pepper/milagu	1 tsp

 Method 

• Boil the eggs in boiled water with a pinch of salt.One its done remove the shell and make some slits on the egg and keep it aside.

• Heat a pan on a stove top and dry roast the fennel seeds and black pepper till a rice aroma comes out.After cooling coarsely powder it and keep it aside.

• In a  pan,heat the oil ,add in the chopped onion,green chilly,red chilly and curry leaves.Saute it with a pinch of  salt until translucent.

• Add in the ginger& garlic paste and fry it for a minute.Add in the chopped tomato and mix it well.Cook it until mushy,add in all the spice powders and salt.Give it a mix and sprinkle a tbs of water.Cook it for a minute.

• Now add in the boiled eggs and mix it well,now add in the freshly ground fennel and pepper powder.Mix it well and keep it on the flame  for 2 minutes.Add in the chopped coriander leaves and put off the flame.

• Serve it warm with rasam rice or dhal rice.

• The eggs can be halved and added.
• The spices given is for a medium spice level.Alter it according to personal preference.
• Here I used,just a tbs of chopped tomato as i wanted the fry to be semi dry.If you want gravy then add a tomato to get the desired consistency.

Enjoy...............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91

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Chicken Fry / Chicken Milagu Jeeraga Varuval /Chicken Varuval

Ending the everyday lunch/dinner series with a simple yet flavorful chicken fry.Chicken milagu jeeraga varauval is a dry fry made with  black pepper and cumin powder for spice and it makes a perfect accompaniment or starter.The flavor of black pepper and cumin is the highlight of this fry.

As kids love some kind of dry fry with rasam rice,this one has becoming regular in my kitchen in recent days.This fry hardly takes 30 minutes to get ready if the chicken is cleaned and kept in the refrigerator.

                                                          

                                                           

                                         Chicken Fry / Chicken Milagu Jeeraga Varuval

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   Basic Information

   Preparation time 20 minutes
   Marination time 30 minutes
   Cooking time 25 minutes

   Serves 3

   

 Ingredients

 

  

Ingredient	Quantity
Chicken( with bone or boneless)	1.25 lbs
Onion(finely chopped)	1(medium size)
Tomato	1 medium size
Garlic/poondu (finely chopped)	5-6 cloves
Coriander powder/dhaniya podi	1/2 tsp
Red chilly powder/milagi podi	1/4 tsp
Garam masala powder	a pinch
Turmeric powder	1/4 tsp
Red chilly/varamilagai	2-3 (broken)
Curry leaves/karivepillai	1-2 sprigs
Cashews/mundiri(broken)	10-12(optional)
Salt	1.5 tsp
Oil	3 tbs
Coriander leaves(finely chopped)	2 tbs

   

 For Dry roast and powder

Ingredient	Quantity
Cumin seeds/jeeragam	2 tsp
Black pepper/milagu	1 tbs

 For the tempering

Ingredient	Quantity
Cloves/lavangam	2-3
Cinnamon/pattai	1 inch
Fennel seeds/sombu	1/2 tsp

  

 Method 

• Wash and clean the chicken and cut into bite size pieces and keep it aside.Add all the  spice powders,ginger&garlic paste and salt to the chicken and marinate for 30 minutes minimum.

• Heat a pan on a stove top and dry roast the cumin seeds and black pepper till a rice aroma comes out.After cooling coarsely powder it and keep it aside.

• In a  pan,heat the oil and do the tempering,fry the red chillies and cashews(if using).Add in the chopped onion,garlic and curry leaves,saute it with a pinch of  salt until translucent.

• Add in the chopped tomato and mix it well.Cook it until mushy,add in the marinated chicken and give it a mix till it changes the color. 

• Add around 1/2 cup of water cook it covered  in a medium flame till the chicken is tender and stir in between to prevent burning.Once the chicken is tender,remove the lid and let it simmer it for couple of minutes until the moisture evaporates.

• Add in the powdered cumin and black pepper,coriander leaves and mix it well.Keep it on a low flame for a minute and put off the flame.

• Serve it warm with rasam rice or a starter.

• Do not compromise on the quantity of the oil.
• Green chillies can also be added along with the red chillies.
• The spices given is for a medium spice level.Alter it according to personal preference.

Enjoy.........................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90

Sumber http://www.naliniscooking.com

Chicken Salna with Parotta

For  the day 3 of combo recipes theme In BM#89 is chicken salna with parotta. Chicken salna is a quiet popular road side dish in southern parts of Tamilnadu. Mostly served with parotta,some places along with idly too.

Originally for day 3, I planned to share the evergreen poori and potato masala.I made it couple of weeks ago and took the picture.But unfortunately I lost the pictures while transferring to my laptop and not able to retrieve a single picture.So had to make a different combo to share as I ran out of potatoes.

Coming to the recipe,its a slightly thinner version  as it needs to be soaked in the parotta.Its a quick and easy method as it is made in pressure cooker.Chicken with the bones are used for this recipe to get a nice flavor and taste.Also the taste will be enhanced if the chicken soaked in the gravy for 3- 4 hours.

                              

                                                           

                                         Chicken Salna / Chicken Salna with Parotta

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   Basic Information

   Preparation time 20 minutes
   Cooking time 30-35 minutes

   Serves 4-5

   

 Ingredients

 

  

Ingredient	Quantity
Chicken( with bone or boneless)	2 lbs
Onion(finely chopped)	2 (medium size)
Tomato	1 medium size
Ginger&Garlic Paste	2 tbs
Coriander powder/dhaniya podi	1 tbs
Red chilly powder/milagi podi	2 tsp
Green chilly/pachamilagai	4-5 slit lenghty
Turmeric powder	1/2 tsp
Garam Masala powder	1/4 tsp
Mint leaves/pudina(finely chopped)	3-4 tbs
Curry leaves/karivepillai	1-2 sprigs
Salt	1.5 tsp
Oil	3 -4 tbs
Coriander leaves(finely chopped)	2 tbs

   

 Roast and Grind to a fine paste

Cloves/lavangam	3-4
Cinnamon/pattai	2 inch
Black pepper/milagu	1 tsp
Fennel seeds/sombu	1tsp
Coconut(grated)	4-5 tbs
Poppy seeds/kaskasaa	1 tsp
Roasted gram dhal/pottukadalai	1 tsp

   

 For the tempering

Ingredient	Quantity
Cloves/lavangam	2
Cinnamon/pattai	1/2 inch
Fennel seeds/sombu	1/2 tsp
Bay leaf	1-2

  

 Method 

• Wash and clean the chicken,cut into bite size pieces and keep it aside.
• In a pan heat a tsp of oil and roast the spics given to roast grind,except coconut.Once the spices roasted very well in the oil,add in the grated coconut and fry it for a minute.After cooling grind it to a fine paste along with the roasted gram dhal and water to a fine paste.Set it aside.

• In a  pan,heat the oil and do the tempering,with the given ingredients.Add in the chopped onion and curry leaves,green chillies.Saute it with a pinch of  salt until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappears.Add in the chopped mint leaves and mix it well.

• Add in the tomato and cook it until mushy.Add  in the chicken and give it a mix till it changes the color.At this stage add the spice powders,salt and give it a mix.

• Once the spice powders coats the chicken well,add in the ground paste.Add around 2-2.5 cups of water to it.Add the chopped coriander leaves.Cover the pressure cooker or pan with the lid and cook it for 2-3 whistles in a medium flame.Once the pressure subsides remove  the lid and mix it well.

• Serve it warm with parotta.

• If you feel the gravy is too thin after pressure cooking,let it boil for 5 minutes in a medium flame without the lid. 
• If you are making it in a open pot,cook it covered with the lids for 12-15 minutes with frequent stirring.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

Sumber http://www.naliniscooking.com