PANEER LABABDAR KATHI ROLLS/FRANKIE
Kathi roll is an Indian street food, originated from Kolkata, where Indian roti/chapati/ flatbreads are filled with veggies, chicken, mutton etc along with some chutneys and salad.
As Paneer is loved by all, and for a change other than potato tikki filling, I opted for this. These wraps have stuffing of paneer, which is sautéed in spicy masala. The mouth watering spicy masala of paneer wrapped in chapati or paratha is a treat to taste buds at anytime anywhere.
This recipe is fairly simple and the good part is that it’s quite easy. Traditionally the tortilla for kathi roll is made my mixing all purpose flour or whole wheat flour, but to make it healthier, you can use 100% whole wheat flour, or can use 50 : 50 ratio.
You can get whole wheat tortillas from store or make it at home. Or you can use your leftover chapatis/Roti’s. Just place them in the fridge if not using the same day, next day warm it on griddle and you are sorted.
It is a healthy, nutritious and quick recipe that you can easily prepare at home. Perfect for kids tiffin too! Serve thus along with some fresh salad and you are sorted.
Preparation time : 15 minutes
Cook Time : 20 minutes
INGREDIENTS : To make Tortillas/roti
1 cup Maida
Or 1/2 cup maida & 1/2 cup whole wheat flour
Salt to taste
3/4 cup Water (approx)
1 teaspoon Oil to finish up the dough
Assemble all the ingredients and knead a soft pliable dough. Make equal size balls out of the dough. Dust it with dry dough. Using a rolling pin, roll it like a big circle. Heat a griddle/tawa.
When tawa is hot, transfer the rolled out roti onto the hot tawa. Flip and cook until evenly cooked and brown from both the sides.
Fully cooked and puffed up Tortillas/ roti is ready. Take it off the flame and apply ghee. Place it in a container and cover. Repeat the process with rest of the dough.
To make Paneer & Mushroom lababdar
200 gms paneer
1 pack of mushrooms
3-4 tbsp oil
1 tsp Cumin seeds ,
2 bay leaves,
1.5 tsp crushed ginger garlic
1 medium size onion chopped,
2 medium size tomato chopped
Salt, turmeric, red chilly powder, cinnamon to taste
1.5 tbsp kitchen king masala
Grounded 1/4 cup of almond, cashew, poppy seed powder
1 medium size onion
2 medium sized tomatoes
1 small sized green capsicum
1 tsp Kasuri methi crushed
2 tsp Fresh cream
Add cumin, cloves, ginger garlic paste, bay leaves to oil
Add chopped onions and cook it well until it turns translucent.
Once onions are done nicely, add chooped mushrooms. Saute nicely for a while. Add finely chopped tomato, turmeric powder, red chilly powder, kitchen king powder and add 1 tsp garam masala, salt to taste, cinnamon powder, grounded cashew, almond, poppy seed powder and cook it really well until it starts oozing out the oil
Once all these are cooked really well, add onion, tomato, green bell pepper that was cut in big pieces and paneer at this step….after adding the paneer..stir very gently else paneer will break or scramble….
Let it cook well but do not cover the pan at this time….once done you can add lil of dried fenugreek, chopped cilantro/coriander leaves and fresh cream to it.
ASSEMBLING KATHI ROLLS
You will need :
Peeled, washed and cut onions
Pre cooked Rotis/wraps/Tortilla
Let’s start assembling them.
Spread green & red chutney on the wrap/roti.
Place lettuce in the center.
Spread spoonful of paneer mushroom lababdar over lettuce leaf.
Add some onion.
Generously spread some more green chutney on top. As per one’s taste add lemon juice or chaat masala on top.
Start folding the roti.
Secure the edges with a toothpick.
Or wrap the kathi roll in wax paper.
Warm kathi rolls are ready.
Serve hot with potato fingers.
Flavoured Kokum Sharbat
Kokum is a fruit which is famous for its healthy and refreshing cool drink. Kokum juice is not only delicious but it also has several health benefits.
Kokum, is used mainly in Maharashtrian, Konkan and Gujarati cuisine. When added to food it imparts a pink to purple colour and sweet/sour taste. It is a preferred substitute for tamarind in curries and other dishes.
Kokum juice is preferred especially during hot summers. It is delicious and has a cooling effect on the body. It is very refreshing drink. It not only quenches your thirst, but also helps to prevents dehydration and sunstroke due to heat.
During summer Kokum Sharbat is served as a refreshing drink. You can either add sugar to it or salt depending on your taste.
Make this yummy drink to tickel your tastebuds.
To make Kokum Concentrate at home:
Ingredients required :
100 gm Kokum (I have used wet variety)
2 cups Water
100 gm Sugar
1 tsp Roasted Cumin Powder
1/2 tsp Pink salt
Regular Salt to taste
Soak the kokum in 2 cups of warm water for 1-2 hours.
Mash it nicely and strain the water. Keep it aside.
Add the leftover Kokum in a pan along with sugar, roasted cumin powder, & both salts.
Cook on low heat for 6-8 minutes until sugar melts.
Add previously made Kokum water in the pan and bring the mixture to a boil.
Cook for another 5 minutes. Kokum syrup should reach almost 1 string consistancy.
Remove the pan from heat and let the mixture cool completely.
Strain the mixture and store in a glass bottle in refrigerator for later use.
Ingredients to make Flavoured Kokum Sharbat
Prep Time : 10 mins
Chilling Time : 2 Hours
Serves : 2
Kokum Concentrate- 5-6 spoons ( less or more as per your taste)
1 green Chilli chopped for extra zing
Coriander-1 tbsp chopped
Ice cubes few
Red Chilli flakes 1/2 tsp
Mint leaves to garnish
Water- 2 glasses
Ginger- small piece (chopped)
Garlic cloves- 2 chopped
Kokum pieces to garnish
How to make Flavoured Kokum Sharbat
Pour water in a jar, add kokum concentrate. Now add chopped Garlic, Ginger and chopped green chilli. Place it in refrigerator for few hours to cool and let the spices get infused in kokum sharbat.
Take it out from the fridge and strain it. Now pour into glasses and add chopped fresh coriander leaves. Sprinkle some red chilli flakes. Add lots of ice cubes.
Garnish with mint leaves and enjoy your spicy kokum sharbat.
GAJAR HALWA SPRING ROLLS SERVED WITH RABDI
I was craving for some classic indian dessert, so the first thought came to my mind, was Carrot Halwa, but Not the regular one, but with a twist 😜
Gajar Halwa (Carrot Halwa), an epitome of finest Indian sweets, is a delicious dessert prepared from carrots and milk.
This popularly known halwa makes its presence in most special occasions like festivals, celebrations and parties. It is one of the classic Indian sweets that would not fail to impress anyone.
Today I have given this halwa a twist, and made spring rolls out of it. Serve this with Rabdi or scoop of an ice cream, and you bet, everyone would ask for 2nd helping.
Surprise your family and friends by preparing this restaurant style Gajar Halwa Spring Rolls with Rabdi at your home.
Prep Time 10mins
Cook Time 40 mins
Ingredients to make Gajar Halwa Spring Rolls
To make Gajar halwa :
Red Carrots 500 gms
Milk 1 liter
Sugar 1/2 cup less or more to your taste
Milk powder 1 tbsp
Clarified Butter 2 tsp
Chopped dry fruits handful
To make Rabdi :
milk 500 ml
1/4 cup Sugar
To make Spring rolls :
Spring roll sheets readymade 12
Maida slurry 1/4 cup
Oil to deep fry
How to make Gajar Halwa Spring Rolls
Grate 500 gms of peeled red carrots. Boil 1 liter of milk in a non stick pan.
As milk comes to a rolling boil , add the grated carrots and cook on low heat. Continue to stir it at regular intervals.
After nearly 15 minutes when milk almost dries up and fully absorbed in carrots, add 2 tsp ghee. Mix and cook for few more minutes.
Add sugar and cook till water from the sugar dries up completely. Add 1 tbsp milk powder so that remaining moisture with be absorbed by it.
Transfer this cooked gajar halwa into a bowl. Add handful of chopped nuts. Cool it.
For making Rabdi :
Boil 500 ml milk. Add 1/4 Cup sugar, stir continuously and keep scrapping the sides of the pan. Stir and cook till thick, then take off the heat. Keep to cool
To make spring rolls :
Keep spring roll sheets covered in wet cloth.
To seal the edges of spring rolls make slurry. Mix 2 tbsp water+ 2 tbsp apf/maida. Make a thick paste.
Place cooked gajar halwa on one corner of the sheet, start rolling it by tucking in the corners. Roll it tight. Apply slurry on the corners to seal the edges.
Deep fry on low heat till it turns golden brown and crisp. Drain on kitchen towel.
Serve hot with chilled/warm Rabdi.
Video recipe here 👇
This Thai style Mango Chilli, no-cook soup is made with only few ingredients and takes only 5 minutes to make. Many of the ingredients will be available already in your pantry. A perfect stove-free, no-cook soup recipe for those who love their soups cold.
This no-cook soup is made with Mango & coconut milk, match made in heaven, takes only a few minutes to make.
Try this fantastically easy recipe for Chilled Mango Soup! This delightful soup turns out silky smooth and rich-tasting.
It makes a perfect dessert also for all age groups and this simple dessert becomes a very elegant dish. This summer, cool off by enjoying a bowl of Chilled Mango Soup!
Preparation time : 5 minutes
Cook time : 0 minutes
Serves : 1
Ingredients to make Thai Mango Chilli Cold Soup :
Alphanso Mangoes chopped 50 gms
Green Chillies 2 gms
Vanilla icecream 1 small pack
Coconut milk 40 ml
Ginger 2 gms
Salt to taste
Fresh Coriander, chilli flakes, coconut chunks/ flakes/scrape and red bellpepper chunks to garnish
Process : Mix all above mentioned ingredients in blender and blitz it. Adjust the consistency with water/milk
Serve this cold and garnish with fresh coriander leaves, chilli flakes and chunks of coconut & red bellpeppers.
GREEN TEA & ACHAARI PANEER TIKKA
Are you looking for a more creative way to enjoy the benefits of green tea than a standard cup of herbal tea? As we all know Green tea is very good for health, so why not incorporate it in our daily cooking to maximize it’s benefits. Sounds interesting na 🤗
This recipe of mine incorporate the plant into treats that complement its unique natural flavor with complementary tastes and textures.
While the green tea drink has been enjoyed for centuries, even today, scientists continue to uncover new and exciting benefits of the beverage. Enjoying one or more cups of green tea per day could help you unlock some of these benefits.
You don’t have to limit your green tea consumption to a beverage, and these mouthwatering tikkas make it easy to add more of the herb and its beneficial phytonutrients to your diet.
Tea can really be used in so many ways in our everyday meals. You can use cups of brewed tea as a broth for soups or as poaching liquid, or you can infuse tea leaves directly into things like the milk for panna cotta or ice cream.
I have set Curds/Dahi by brewing jasmine green tea in milk.This dahi/ curd I have used for marination of paneer & Vegetables.
for Paneer and vegetables Tikka
Paneer/Cottage cheese 250 gms
Red & yellow bellpapers 1 each
Green Capsicum 1
Cherry tomatoes few
Baby Potatoes boiled 8
Whole of Sweet corn cut into 3 pieces & boiled/steamed with salt
1 big onion
FOR 1ST MARINADE:
Mustard Oil 2 spoons
Carom seeds/Ajwain 1/2 tsp
Gram flour /Besan 1 tsp
FOR 2ND MARINADE :
Greentea infused curds 1 bowl (brew green tea, strain it and add as starter/jaman to milk to set curds/dahi)
Lemon juice 2 tsp
Fennel/Saunf powder 1 tsp
Coriander/Dhania powder 1 tsp
Chaat masala 1 tsp
Garam masala a pinch
Kashmiri Red chilli powder 2tsp
Turmeric/Haldi 1 tsp
Tandoori masala powder 2 tsp.
Ginger garlic chilli paste 2tsp
Few mango pickle pieces crushed/pounded
Pickle Oil 1 tsp
Salt to taste Wooden skewers few – soak in water for 10 minutes so that while making tikka it will not catch fire.
For the 1st Marinade : In a pan put mustard oil. After it comes to smoking point, add carom seeds/ajwain. Add gram flour/ besan. Saute till nice aroma comes out. It should be of liquid consistency.
Pour this on paneer and vegetables.
Keep aside for atleast 15 minutes.
Cut paneer & Vegetables into big dices. Marinate it using above mentioned 2nd marinade ingredients with curds.
Marinate paneer & other vegetables separate, otherwise cottage cheese/paneer will break, if mixed & marinated with other vegetables.
Cover & keep in fridge for about 2 hrs in 2 different bowls.
Now pin all veges and paneer pieces on skewers.
Cook paneer and vegetables on grill pan or tava/griddle by adding little oil time to time.
Keep rotating sides by adjusting flame from medium to high.
Paneer doesn’t take long to cook. Keep veges crunchier too by roasting them for a while only.
Take out from grill pan & now hold skewers directly on high flame for few seconds by rotating it to give it a smokey effect.
Sprinkle some chaat masala over it.
Serve hot with green chutney, lemon wedges and lachha pyaz.
GAJAR HALWA MOUSSE
As winter season has come to an end, and my love for gajar halwa refuses to let it go. For making gajar halwa, regular red and long carrots have almost vanished from vegetable market. So thought to make it with beautiful orange carrots and that too with a twist. My family too relishes gajar halwa and halwa served this way, they all were surprised and happy to dig in this little beauty.
Change of season calls for something soothing and chilled. So made fusion dessert out of it. One last time to make gajar halwa till the next winter season arrives. Enjoy chilled gajar halwa mousse in modak shape with orange reduction garnished with pistachios.
Preparation time : 20 minutes
Cooking time : 10 minutes
Serves : 2
Ingredients to make Gajar Halwa Mousse
Orange carrots 125 grams
Ghee 2 tsp
Sugar 1 tbsp or more
Saffron strands few
Cardamom powder a pinch
Salt a pinch
Cashew nuts 4
Whipped cream 35 g
Juice of 1 orange
Icing sugar 2 tsp
Pistachios handful silver vark to decorate
Soak saffron in 1 teaspoon of milk
Put some water in the gelatin
Peel and wash the carrots and cut into small pieces. Add some water to the pressure cooker and simmer the carrot pieces upto 2 whistles. Now take out the pieces of boiled carrots, grind them without water, to a fine, smooth paste.
Now heat the ghee in a pan. Add pureed Carrots and saute for some time. Add sugar to it and saute it. Add cashews powder and saute it. Add cardamom powder. Add salt to taste and saute it
Add the soaked saffron and remove from flame. After some time remove it on the plate and cool it down. Your gajar halwa is ready.
Now whip up heavy cream till soft peaks achieved.
Place the soaked gelatin for 5 seconds in microwave on high. Make sure it is lump free. Add gelatin to whipped cream. Mix this whipped cream -gelatin mixture into gajar halwa with light hands.
Now fill this mixture in the modak mould or whichever shape you like,and refrigerate it for few hours in the fridge.
For Orange reduction :
Extract fresh orange juice and transfer it in a pan to boil and thicken. Add 2 tsp icing sugar to it
Put off the flame when orange juice turns slightly thicker. Cool it and fill it in a bottle. Orange juice reduction is ready.
Make a desired shale with a orange juice reduction on a white plate.
Remove the Mousse from the mould and decorate it with pistachios. Serve chilled.
Rajgira/Amranth grain Fruit Tart (No Bake)
The Navratri festival is celebrated for nine days twice a year. The Chaitra Navratri during the months of March-April and the Sharad Navratri during September-October. Though fasts/vrat is observed during both occasions.
With the onset of Navratri, the season changes from winter to summer and hence our immunity and digestion takes a dive as well. As per Ayurveda, one should avoid eating non-vegetarian, onion, garlic as they are considered “tamsik” during this period and they plummet our immunity!
So, we fast and worship for cleansing and purification not just for our body but for our mind and soul too for maintaining well-being, harmony and perfect balance.
Since breads form a crucial part of a regular Indian diet, a few food items like buckwheat(kuttu), singhada and sabutdana go into the making of variety of flours, which could easily fill in the space created by the absence of millet and grain based breads.
Another ingredient that attains great importance during Navratris and has now become one of the newest superfoods is ramdana, popularly known as Amaranth/Rajgira. It’s gluten free, low on glycemic load, enriched with antioxidants and essential vitamins and minerals. Popular for its laddoos and chikki, this goes into some of the most mouth-watering preparations tailor-made for the fasting lot.
On that note Happy Navratri to you all.
Craving for something sweet while you fast? Indulge yourself with this special fruit tart.
Ingredients to make Rajgira/Amranth fruit tart
Rajgira/Amaranth popped 1 cup
Jaggery 3/4 cup
Hung Curd 1/2 cup
Honey 1 spoon
Lemon/orange zest 1/4 tsp
Seasonal fruits of your choice kiwis, strawberries, oranges etc.
Dry fruits to decorate
How to make Rajgira/Amranth fruit tart
In a pan put 3/4 cup jaggery with little water. Add 1 cup popped rajgira. Mix nicely and switch off the flame.
Grease the pie tin with melted butter/ghee
Spread jaggery & rajgira mix on to greased tin
Hang the curd for 3 hours. Let the excess water drain out. You hung curd is ready. Add 1 spoon honey to hung curd
Add 1/4tsp lemon/orange zest to hung curd.
Spread hung curd on to rajgira tart
Cut the fresh fruits and chop the dry fruits
Decorate the tart with fruits and dry fruits in attractive way.
Keep in the fridge for few hours.
While serving remove from the fridge and cut the tart into pieces.
Golden Milk/Haldi wala doodh
Turmeric is most well-known for its use in curry dishes, but it’s earning a name for itself as a potent medicinal food. While some people find it soothing, and perfect before bed, others enjoy it first thing in the morning and even drink it in place of coffee or tea.
If you haven’t tried golden milk yet, you’re missing out! When ever I make this, I remember my Graddmom. She used to make it the best. She always used to give us this regularly during winters. It’s a creamy hot milk drink that’s filled to the brim with nutrients. To sweeten, you can go any number of ways. I typically go for jaggery, honey or dates.
Preparation time : 10 minutes Cooking time : 5 minutes Serves : 1
For making golden milk :
water 1 glass
almond milk as required (method shared below)
Saffron/kesar 6 strands
Sunth/dry ginger powder 1/4 Tsp
Dates deeseed 6 chop
Honey 1 Tbsp
Haldi/Turmeric 1/2 Tsp or fresh Turmeric grated
To make Almond milk at home : 15 Almonds soaked overnight & peeled Add water and pulse it. Almond milk is ready.
Boil the 1 glass of water in a pan. Add almond milk to it. If you are using fresh Turmeric, add it by grating at this stage into milk. Let it simmer for 10 minutes and strain it and proceed further.
Once milk comes to rolling boil, add kesar strands. Next add deseeded and chopped dates into it.
Add dry ginger powder. Next mix in Turmeric powder. Mix well and let it simmer for 10 minutes. Pour into cup/glass. Serve warm.
When you don’t know what to do with those leftover slices of your bread loaf – turn them into fluffy, custardy pudding with this super quick and simple dessert!
Looking for something warm and sweet to curb your sweet cravings? “Instant” bread pudding goes just right with that.
It sounds like a quick and inexpensive dessert. Delicately sweet with a hint of coffee and cinnamon, takes only 3 minutes to prepare. It makes a lovely dessert, breakfast, or comfort dish any time. If you happen to have a couple of slices left over in a package of bread, this recipe is a perfect way to use them up.
Preparation time : 10 minutes
Cooking time : 3 minutes
Serves : 2
Ingredients to make Leftover Bread Pudding in Microwave in 3 minutes
- Leftover sugar syrup 2 spoons
- Coffee powder 1/2 tsp
- Leftover Bread slices 3
- Milk 1/2 cup
- 1 egg
- Sugar 2 tsp
- Butter 1 tablespoon
- Salt a pinch
- Cinammon a pinch
- Vanilla essence 2 drops
To make Caramel I have used 2 spoons leftover sugar syrup. Heat it on low flame. Swirl the pan in between. Add 1/2 Tsp coffee powder for flavour.
After few minutes the colour of sugar syrup will turn into golden brown. Remove it from heat. If it’s too thick add some water/leftover sugar syrup to adjust the consistency. Pour this into 2 remakins. Keep this aside.
Take 3 slices of leftover bread. Pour 1/2 cup of milk over to soak it for 5 minutes. Add 2 Tsp of sugar, a pinch of salt and cinnamon and 2 drops of Vanilla essence.
Add 1 Tbsp of unsalted butter and 1 beaten egg. Mix everything together. Pour this bread mixture in to greased remakins.
Micro high these for 3 minutes. Insert a toothpick and see if it needs few more seconds to micro.
Take it out once it cooks down a bit. Invert remakins on a plate.
Drizzle some more Caramel over it. Garnish it with Strawberry and few mint leaves.
Video recipe 👇
Oats, dalia/broken wheat and Vegetables Muthiya
Ingredients to make Oats, dalia/broken wheat and Vegetables Muthiya
- 1 and half 1/2 cups oats crushed
- 1/2 cup daliya/brokenWheat cooked
- 1/4th cup grated doodhi/bottle gourd
- 1/4th cup grated carrots
- 1/4 cup grated cabbage
- 2 spoons rawa/sooji dry roasted
- 1 big spoon besan/gram flour
- Half cup methi leaves chopped
- 1/2 tsp Cumin powder
- 1 tsp Ginger & green chilli paste
- Salt to taste
- 2 Tbsp Coriander leaves
- Haldi 1 tsp
- salt to taste haldi 1 tsp
- Hing a pinch
- 1tsp red chilli /Lal mirch powder
- 1 tsp Coriander/ Dhaniya powder
- Soda bi carb 1/2 tsp
- Lemon Juice 1 Spoon
- 2 spoon yogurt
- 1 spoon oil
- Tempering–1 tsp Mustard seeds
- 5-6 Curry Leaves
- 1 tsp Sesame seeds
- 2 Green Chillies ( length wise slit)
- 1 tbsp lemon juice
- pinch of asafoetida/hing
- 1 tbsp lemon juice
- Coriander leaves to garnish
- 2 tsp oil
How to make Oats, dalia/broken wheat and Vegetables Muthiya
- In a bowl mix everything together for muthia except salt, soda & lemon.
- Keep steamer ready to steam muthia rolls.
- Just before putting rolls in steamer mix in soda, lemon, and salt in the dough
- Mix everything nicely.
- Make cylindrical rolls.
- Grease the plate on which muthia rolls to be kept.
- Steam for 15 to 20 mins on medium flame.
- In between change the sides of muthia rolls to steam on both sides properly.
- Take out and after it cools cut into pieces.
- For tempering In a kadai take 2 spoons oil rai, seasme seeds, curry leaves, green chillies, hing
- Add muthiya pieces, saute nicely.
- Squeeze lemon over it while serving.
- Garnish wid corrinder and enjoy with hot cup of tea/Coffee