Paneer Tikka Kathi Roll

Coming to the day 2 recipe for wraps and rolls,I made the yummy paneer tikka kathi roll.
Today's version is so simple and used the marinated panner aka cottage cheese cubes and onion,capsicum.I cooked the tikka on a griddle,it can be cooked in the oven also.Here I used the mint chutney to give an extra taste and flavor.Off to the recipe...........................

                                                                        

                                                                                    Paneer Tikka Kathi Roll

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   Basic Information

   Preparation time 10 minutes

   Cooking time 20 minutes

     Makes 4 rolls

    

  Ingredients

   For the tikki

Ingredient	Quantity
Paneer/Cottage Cheese	20(1 inch cubes)
Onion(cubes)	handful
Capsicum cubes(red or green)	handful
Tomato (deseeded,cubed)	few pieces
Oil	1 tbs
Roti	4
Coriander leaves(chopped)	for garnishing
Mint Chutney	2-3 tbs

  For marination

Ingredient	Quantity
Thick yogurt/curd	2 tbs
Ginger&garlic paste	2 tsp
Red chilly powder/milgai podi	3/4 tsp
Garam masala powder	1/2 tsp
Tomato ketchup	2-3 tbs
Kasoori methi(optional)	1/2 tsp
Salt	1/2 tsp

  Method 

• Take all the marinade ingredients in a bowl and mix it well.To this add the paneer cubes,capsicum,onion and tomato cubes.

• Mix it well and keep it refrigerated for an hour.Now hat the pan with oil and fry the paneer cubes till it becomes nice and golden.

• Now apply the mint chutney on the roti and keep the panner stuffing.Drizzle some ketchup if needed.Roll it carefully.

• Wrap one end with a tissue paper or aluminum foil and serve it.

•  On top of the paneer mixture,sliced onion tomato can also be added.
• Instead of paneer,boiled baby potatoes can also be used.

Checkout my fellow bloggers participating in Blogging Marathon#48 here.

Sumber http://www.naliniscooking.com

Rajma Tikki Wrap / Red kidney Bean Patty Wrap

We are entering the final week f Blogging Marathon#48 and this week is going be my family's favorite theme.Its rolls and wraps.We love the roll and wraps to the core,especially the rolls/wraps stuffed with the paneer is our all time favorite.
Rolls are filling as well as mess free especially on the go.You can do the filling according to your choice.Mint chutney or variety of sauces or ketchup can be used along with the stuffing to gives a extra kick.Addition of salad or sliced onion and tomato gives an added crunch and taste.
Coming to the recipe,the rajma tikki rolls are very easy to make and the tikkis can be made in advance.Here I used the rotis made with wheat flour as outer covering.If you want store bought tortillas wrap can be used.Lets move on to the recipe.....................

                                                                        

                                                                                    Rajma Tikki Wrap

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   Basic Information

   Preparation time 10 minutes

   Cooking time 20 minutes

   Soaking time 6 hours

   Makes 6 rolls

    

  Ingredient

   For the tikki

Ingredient	Quantity
Rajma/Red kidney beans	1/2 cup
Potato	2 (medium size)
Green chilly/pacha milagai	1(finely chopped)
Ginger&garlic paste	1 tsp
Salt	3/4 tsp
Red chilly powder/milagai podi	1 tsp
Garam masala powder	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Corn flour	2 tbs
Chopped coriander leaves	1 -2 tbs
Cumin seeds/jeeragam	1/2 tsp
Oil	1 tbs+3 tbs

  For assembling

Ingredient	Quantity
Roti	6
Onion(sliced)	1 (small size)
Tomato(sliced)	1(small size)
Carrot(sliced,thinly)	1/2
Tomato ketchup	2-3 tbs
Chaat masala powder	1/2 tsp(optional)

  Method 

• Soak the rajma in the water for 6-8 hours and drain the excess water,pressure cook it for 3-4 whistles in a medium flame or till it cooks soft.Meanwhile cook the potato in a microwave or pressure cooker till becomes soft.

• After the pressure subsides completely drain the water from the rajma and pulse in the mixer without adding water.Mash the potatoes and keep it aside.

• Heat pan with 1 tbs of oil and crackle the cumin seeds,the add the green chilly and ginger&garlic paste.(I forgot to add the ginger&garlic paste,so added along with potato and rajma).Fry it for a minute,then goes in the spice powders,give it a mix.Now add in the mashed potato and ground rajma,along with salt.Mix it well and cook it for couple of minutes.Finally add in the chopped coriander leaves and put off the flame.

• Let the mixture cool down a bit,now add the corn flour and mix it well.Once its completely cool down take a small lemon sized mixture and shape it to a oblong or cylindrical tikkis of 2-3 inch size.Continue for the rest of the mixture and keep it aside.

• Heat a tbs of oil in a pan and slide in 2-3 tikkis and fry it carefully till all the sides get cooked and golden.Remove it and drain it on a paper towel.

• To assemble the wrap,smear little ketchup on the roti.Keep two tikkis on the roti and sprinkle the onion,tomato and carrot mixture.Drizzle a generous amount of ketchup then sprinkle chaat masala powder if you are using and roll it carefully.Prick the rolled edge with a clove or tooth pick to keep it intact.

• Wrap one end with a tissue paper or aluminum foil and serve it.

•  If the tikkis separate in the oil add a tbs of rice flour or all purpose flour to the mixture and mix it well.
• Instead of rajma ,chickpeas/channa can also be used.

Checkout my fellow bloggers participating in Blogging Marathon#48 here.

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

Sumber http://www.naliniscooking.com

Peerkangai Masiyal/Ridge gourd Masiyal

We make mostly,either kootu or sambar with Peerkangai aka ridge gourd/Chinese okra.But this masiyal was a new to me when saw it in a regional magazine and its a Kongunadu special.
One of my friend also suggested and mostly its made with dhal.But this recipe is quite different and no dhal is used,even no need of any spice powders.But here I used little red chilly powder,as I was not sure about the spiciness of the green chilly.I made this masiyal and paired up with white rice,raw banana fry for a comforting meal.The original recipe calls for shallots and tried withboth shallots and onion but tastes better with shallots.Off to the recipe...........................

                                                                       
                                                  Peerkangai/Ridge Gourd Masiyal

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 Basic Information

 Preparation time 15 minutes

 Cooking time 30 minutes

 Serves 3(generously)

    

  Ingredients

Ingredient	Quantity
Ridge gourd/peerkangai/Chinese okra	2
Shallots/chinna vengayam(chopped)	10-12
Green chilly/pachamilagai	4-5(slit lengthy)
Tomato(chopped)	1(medium size)
Red chilly powder/milagai podi	1/4 tsp(optional)
Turmeric powder/manjal podi	1/8 tsp
Salt	1 tsp
Oil	1 tbs

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/ulutham paruppu	3/4 tsp
Red chilly/varamilagai	1(broken)
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves

  Method 

• Peel the thick skin on the ridge gourd and chop it roughly.

• Heat a tsp of oil and saute the chopped ridge gourd for 2-3 minutes.Put off the flame,let it cool down.

• After cooling blend the ridge gourd to a bit coarse paste.

• Heat the pan with oil in a medium flame,do the tempering with the ingredients given.Saute the shallots till translucent.Now add in the chopped tomato and cook it until mushy.

• At this stage add in the red chilly powder (if you are using) and turmeric powder,give it a mix.Add around a cup of water,let it cook for one boil.Add the ground ridge gourd to it.

• Adjust the consistency with water,add in salt,let it simmer it for 5-6 minutes.Add the chopped coriander leaves and put off the flame.

• Serve it with rice and vegetable fry.

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

This recipe is off  to Cook Book Challenge #16 January week 3.

Sumber http://www.naliniscooking.com

Veg Grilled Sandwich/Bombay Sandwich

Sandwiches are my family's favorite and most our evening snack would be either sandwich or sundal or kozhukattai.These type of sandwiches are healthy and filling at the same time can be made in no time.Veggies such as cucumber,beet root can also be used.But today I used potato and onion,tomato also garnished with fine sev to give a nice crunch.The addition of chaat masala powder and mint chutney makes the sandwich perfect with a tangy taste.Lets move on to the recipe................................

                                                                        

                                                       Veg Grilled Sandwich/Bombay Toast

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   Basic Information

   Preparation time 15 minutes

   Cooking time 10 minutes

    Serves 2

    

  Ingredient

Ingredient	Quantity
Bread(wheat or white)	4 slices
Green Chutney	2 tbs
Potato/urulai kilangu(boiled&sliced)	1(large size)
Onion(roundly sliced)	1(medium size)
Tomato(roundly sliced)	1 tsp
Chaat masala powder	1 tsp
Red chilly powder(optional)	1/2 tsp
Butter/vennai	2 tbs
Fine sev(for garnishing)	1 tbs
Paneer(grated)(optional)	2-3 tbs

  

  Method 

• Take all the veggies,chutney and bread ready.Take one slice of bread,apply butter then green chutney.

• Keep the potato slices and sprinkle some chaat masala powder,then arrange the onion and tomato slices and sprinkle some chaat masala powder,red chilly powder.Finally add the grated panner and close it another slice of bread.Apply some butter on top the slice and grill in an electric grill or grill pan till it becomes nice and golden.

• Garnish it with sev and serve it immediately.

• Instead of paneer,grated cheese can be used.
• If you want the sandwich to be spicy,sprinkle generous pinch of red chilly powder.

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

Checkout my fellow bloggers participating in Blogging Marathon#48 here.

Sumber http://www.naliniscooking.com

Moong Dhal Dhokla

We are entering the second of Blogging Marathon#48 and for this week I chose to showcase Nasta recipes.
Nasta refers to either breakfast or evening snack which is light and filling.Today's recipe is one such simple yet filling and nutritious,breakfast cum snack.
I have already shared the Khaman Dhokla here but this is a different one using moong dhal.
The moong dhal dhokla,I learned from one of my friend and the secret of getting nice and fluffy dhokla is the eno fruit salt.Off to the recipe..............................................

                                                                        

                                                               Moong Dhal Dhokla

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   Basic Information

   Preparation time 15 minutes

   Cooking time 10 minutes

   Soaking time 2 hours

   Makes 10-12 pieces

    

  Ingredient

Ingredient	Quantity
Moong dhal/paasi parupuu	1/2 cup
Channa dhal/kadala paruppu	2 tbs
Green chilly/pacha milagai	2
Ginger/inji	1/2 inch piece
Salt	1 tsp
Eno fruit salt	1 tsp
Grated coconut	1 tbs(for garnishing)
Coriander leaves(chopped)	2 tsp
Yogurt/thayir/curd	1 tbs
Sugar/sakkarai	2 tsp

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	3/4 tsp
Sesame seeds/yellu	1 tsp
Asafoetida/perungayam	a pinch
Oil	2 tsp

  Method 

• Soak the  moong dhal with enough water for 2-3 hours.Drain the excess water and grind it to a coarse paste with ginger,green chilly and salt.Take this ground paste in a bowl and to this add the yogurt.

• Mix it well.Grease a flat,deep dish with oil and heat the steamer with water.Now add the eno fruit salt to the batter and mix it well.The mixture will be frothy now.

• Transfer the batter to greased plate and steam till a tooth pick comes out clean.Meanwhile heat the oil and do the tempering and keep it aside.Mix the sugar with 2 tbs of water and add it to the tempering after it comes to the room temperature.

• Once the dhokla is cooked perfectly,invert the dhokla plate on a plate or chopping board,let it cool down for couple of minutes.
• Cut the dhoklas into desired shape and pour the seasoning mixture on top of the dhokla pieces.Garnish it with grated coconut,coriander leaves and sliced green chilly.

• Serve it with mint chutney.

• Don't keep the batter for a long time after adding the eno fruit salt,steam it right away to get a nice fluffy dhokla
• Here I used slightly sour yogurt to get a nice tangy taste.
• If the yogurt is too thick add little more water to adjust the consistency.
• Do not add more water for grinding the moong dhal and grind it to a bit coarse paste.

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

Checkout my fellow bloggers participating in Blogging Marathon#48 here.
This recipe is off  to Cook Book Challenge #16 January week 2.

Sumber http://www.naliniscooking.com