Paneer Roll

After seeing glimpses of party food cooked by Rahul, its time to share the recipes of the same. A party can mean anything from drinks with savouries to a full blown dinner. With a little forward planning one can throw and enjoy a successful party. Nature of food is really important for party, general rule is keep it quick and easy. After all, you want to enjoy your party as much as your guests, Right??
One such quick and easy to serve starter for our party was Paneer Roll. Which was hot starter and was loved by all taste palates.

Ingredients:
1 Packet of Filo / Phyllo Pastry Sheets
100 gms Paneer
2 Medium Sized Chopped Onions
2 Medium Sized Chopped Tomatoes
1 Tablespoon Ginger - Gralic Paste
1 Teaspoon Cumin seeds
1 Teaspoon Coriander Powder
1 Teaspoon Red Chilly Powder
2 Teaspoon Pav Bhaji Masla / Garam Masala
1 Tablespoon of Chopped Coriander
Salt to Taste
Oil

Method:
1. Grate the paneer and keep it aside.
2. Heat the oil, add cumin seeds, once they start spluttering add ginger - garlic paste and Onions, saute till onions turn light pink in colour
3. Add tomatoes, red chilly powder and coriander powder and cook till oil starts leaving the side of the vessel
4. In the end add grated paneer and pav bhaji masala or garam masala powder and mix it well. Let it simmer for few minutes. Garnish it with coriander leaves and remove from the heat and allow it to cool.

5. Take pastry sheets, fill the paneer stuffing and roll it, seal the ends of the pastry sheets by greasing the ends with water.

6. Now place your rolled sheets in the Oven. Let it cook on 180 degree celcius for 5 minutes or till the sheet starts turning light brown.
7. Once cooked remove it from heat and cut the long stuffed sheets in to desired shapes and serve it hot with Chutney, Sauce and Dips of your choice.

Paneer is loved by all and especially kids, hence this is my entry for Madhavi's Lovely Children's Day Event.

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Malar was kind enough to share with me Yum Yum Blog Award, thank you for this honour and appreciating my efforts.

Sudeshna has shared with me Great Buddy, Kreative Blog Award and Perfect Blend of Friendship Award, thank you gal for those kind words and will cherish this Friendship.

Vij has also shared with me Coolest Blog - Butterfly Award

Thank you all for these lovely Awards!

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Mediterranean Couscous Salad and Award Time

This colourful summer Mediterranean salad is favourite of me and my hubby. My hubby, who always find an excuse not to eat veggies, also relish this salad. Mediterranean Couscous Salad is the salad. This low fat salad, but filling dish can be served as a side dish, or lunch or as a supper dish and can be cooked in a jiffy. It is great to take on picnics. Couscous salad is extremely versatile salad, once you know how to make it, you can add your choice of veggetables and herbs.

Couscous or Kuskus as it is known in Morocco is a Berber dish consisting of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The granules of couscous appears like Broken Wheat or Daliya, but they are bigger in size than Broken Wheat. Couscous is a primary staple throughout Morocco, Algeria and Libya. Properly cooked Couscous should be light and fluffy, not gummy or gritty.

Source: Wikipedia

Ingredients
1/2 Cup of Couscous
1 Cup of Vegetable Stock / Water
1 Teaspoon of Butter
2 Teaspoon of Olive Oil
1 Teaspoon of Dried Basil
1 Teaspoon of Dried Oregano
1 Teaspoon of Pepper Powder
1 Tablespoon of Chopped Garlic
2 Tablespoon of Finely Chopped Mint Leaves
2 Medium sized Shallots / Vidalia Onions
2 Tablespoon of Chopped Olives (Black and Green)
1 Bell Pepper (Colour of your choice)
4 Chopped Baby Corns
2 Tablespoon of Sun dried Tomatoes
1/2 Chopped Cucumber
1 Tablespoon of Soaked Sultans / Kish Mish
1/2 Cup of Butternut Squash (Optional)
Salt to taste

Method:
1. Soak the couscous as mentioned on the packet. The art of getting fluffy granules of couscous is the method of soaking the Couscous. First time when I made this salad it was bit soggy, because I soaked them for a longer time. Then I tried the below mentioned method and they turned out perfectly well. In a pan boil vegetable stock or water, once it starts boiling add 1 teaspoon of butter and 1 teaspoon of salt and mix it in the stock or water. When the butter dissolves add the couscous and remove the pan from the heat and keep on stirring the couscous for a minute. When the couscous turns soft drain them by using a sieve. Let couscous cool and in between keep on separating them with the help of a fork.
2. In a pan heat the olive oil, add garlic granules and shallots aont ond saute for few seconds. Later add all the vegetables, and herbs mentioned above along with salt to taste and sultans. Toss these vegetables till they are partially cooked. Don't overcook the vegetables and let them be bit raw.
3. Now take your serving bowl and mix the veggie and herby mixture to the couscous and toss it well.
4. Keep it in the referigetor and serve it cool.

Note: I have not added Butternut Squash, but if you enjoy the flavour one can add the same.

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Ramya Vijaykumar has shared with me Kreative Blog Award, Ramya Thank you for sharing this lovely award with me.

7 things I say more often
1. Shut Up!!
2. Oh! My GOD
3. Gosh!
4. Chooo Chweet!
5. Simply at all!
6. Pleaseeeee....
7. Grrr......

7 things I did Before
1. Learned Dancing (Miss my Salsa and Jive Class).
2. Freaked out with Friends (Miss my days in Mumbai).
3. Listen to Radio till late.
4. Music Freak, Carry my Ipod everywhere
5. Organise Events (Typical HR quality ;)
6. Spend 3 Hours in Gym after my work
7. Fight with my Brother....

7 things I do now
1. Read loads of Books
2. Invite Guests over the place
3. Blogging consume lots of Time
4. Download loads of Song
5. Workouts
6. Experiment New Dishes on my Hubby ;)
7. Love traveling.

7 things I want to do
1. Start a discplined life again, not able to spend much time in the Gym now
2. Go back to my childhood days
3. Own a small cottage near the sea.
4. Travel the whole world.
5. Watch Olympics in the stadium
6. Have my own Dance School
7. Can prove to my Dad and Hubby, Ladies are better Driver :(

7 things that attract me about the opposite sex
1. Hazel Eyes
2. Witty Humor
3. Supportive and Understanding
4. Well Groomed
5. Articulate
6. Caring
7. Intelligent

7 favorite food
Now this is a difficult question, as it says only 7 and the list is exhaustive...
1. Thai Food
2. Samosa
3. Home cooked food
4. Chaat
5. Any Spicy Curry
6. Tiramisu Ice Cream
7. Chocolate and Walnut Brownie

I would like to share this Award with 7 Kreative Bloggers

Priti
Lubna
Anudivya
Rekha
Uma
Trupti
Jaishree

Adlak's Tiny World has Honoured me with Hard Working Blogger Award, Thanks Dear for such lovely gesture.

I would like to share this award with Fellwo Hard Working Food Bloggers

Ramya Vijaykumar
Malar
Ng33ma
Raaji
Viki
Gita
Lakshmi Venkatesh
Soma
Vij

Congrats Gals!! U'll Deserve this...

Adlak has also showered me with Inspirational Award, Good Job Award, Butterfly Award and Perfect Blend of Friendship Award.....Thank you Gal this means a lot to me...

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Crumpet Canopes and long awaited Awards

I had a packet of Crumpets lying in my fridge from almost 2 days and wanted to utilise the same before it expires. Now one would like to know Crumpets, well a Crumpet is savoury bread made from flour and yeast. It is eaten mainly in United Kingdom.It's a cross between a pancake and an "English" muffin (American). It's the size of a muffin, but it's made from a batter that is poured into a ring mold on the top of a hot griddle. It has a smooth side and when ready and flipped, all the bubbles that rose to the top before now burst and create lots of holes for the butter and jam to melt down into. You don't slice a crumpet and it is best toasted. Some, especially in the north of England, call crumpets muffins, while others, particularly in the Midlands call them pikelets (a much thinner and bigger version of a crumpet)

I wanted to have something light for the dinner, so decided to make Crumpet Canopes and Cabbage and Mushroom Cream Soup from available veggies in my Refrigerator. These are best for picnics and can be served as a good healthy snacks.

Ingredients:
6 Crumpets
8 Chopped Mushrooms
5 Chopped Baby corns
1 Small Chopped Capsicum
1 Medium sized Onion
1 Small Tomatoes
1 Tablespoon of Ginger-garlic paste
1 Teaspoon of Oregano and Basil
Salt to taste
Butter

Method:
1. Heat the vessel with the butter. Add ginger - garlic paste and saute Onions in this mixture.
2. Add tomatoes and saute for 1/2 a minute, dont allow the it to become too watery.
3. Add capsicum, baby corns and mushrooms along with salt, basil and oregano and let it cook for 1 minute.
4. Apply butter to the crumpets and spread the cooked Capsicum, baby corns and mushroom fillings on the top.
5. Bake the crumpets in the Oven for 10 mInutes on 180 degree celcius.
6. Serve it hot with any soup and Mayonise.

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Due to Krishna and Ganesh Chaturthi Event, I was not able to include many awards circulated on blogsphere. I have tried and included all the awards, apologize if I tend to forget few awards and include any names.

Paru, Priti Sowmya and Dershana has passed this token of appreciation, I am glad that my piece of work inspires her and it is appreciated by her. Thank you for these wonderful words, this encourages me to serve better.

Lubna, Madhavi and EC has passed me the Perfect Blend of Friendship award, thank you gals for considering me your dear friend and sharing your Trust, Kindness, Honesty and Caring for me.

Divya has passed me Wylde woman award

I was late in acknowledging these awards and I am sure these awards are received by all, hence I am not bombarding your blog with these awards again... :)

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Vada Pav

'Vada Pav' is Mumbai's answer to America's Hamburgers, the iconic fast food of India, especially Mumbai. Once known as poor men's food is now relished by everyone as a famous street food. You will get Vada pav in each and every street corners, small eateries, and even served in long distant trains and on railway platforms. Several chains of fast food outlets in India specialise in Vada pav, like Jumbo King, MM Mithaiwala at Malad, Goli in central suburbs of Mumbai and Raja Rani in Valsad, Gujarat. However nothing can beat the Vada Pav available at Dheeraj - Stall near Mithibai-NM College, Juhu Mumbai. I have spend my entire college life eating these vada pav. Even now, If I happen to visit India, I will go to my college and have vada pav as they have their special chutneys and they spread yummy butter over the buns and then stuff the vada unlike other vendors who only stuff vada with chutneys inside the bun.
A simple snack consisting of a 'Vada' - Potato patty stuffed in a Pav - Bun bread and served with fried green chillies, garlic chutney, tamarind chutney and green chutney. There are no limits to how one would like their Vada Pav to be served.
International Chains like Mcdonalds faced problems to convert Vada pav eating Mumbaites. Still Vada pav retains its unique charm as Mumbaites prefer eating hot vada pav straight out from the kadhai, instead of frozen burgers served by these International Burger Joints.
I had made a close version of Vada pav available at food stall Dheeraj in our college.

Here is my entry for event Batata Vada organised by Mad Tea Party

Ingredients:
For Vadas
3 Boiled Potatoes
1 Tablespoon of Ginger-garlic paste
3-4 Curry leaves
1 Teaspoon of Mustard seeds
1 Teaspoon of Urad dal
3-4 Green chillies finely chopped
1 Teaspoon of Turmeric powder
1/2 Cup of chopped Corianders
Juice of 1/2 Lime
Salt to taste
Oil for frying

For Besan Batter
1/2 Cup of Besan (Bengal Gram Flour)
1 Teaspoon of Red Chilly powder
1 Teaspoon of Turmeric powder
1 Teaspoon of Coriander-Cumin seed powder
1/2 Teaspoon of Soda-bi-carbonate
Salt to taste
Water

5-6 Pav (Bun Bread)
2 Tablespoon of Butter
2 Tablespoon of Green Chutney
2 Tablespoon of Tamarind Chutney
2 Tablespoon of Chilli Garlic Chutney
2-3 Fried green Chillies

Method:
1. For Vadas, mash the potatoes, now take a deep vessel, heat the vessel with oil. Add mustard seeds and urad dal, once the seeds starts spluttering; add curry leaves, chopped green chillies and ginger garlic paste and look for 1 minute on a low flame.
2. Add mash potatoes, salt, Coriander, Lime juice and turmeric powder and mix properly. Cook for few minutes on a low flame.
3. Let the potatoe mixture cool down, once cool make small patty balls.

4. Make a batter, add all the ingredients to make a thick batter.
5. Take a deep kadhai and heat oil. Deep the potato vada (patty) in the besan batter and coat properly with the batter. Deep fry the vadas and keep it on a tissue paper to absorb the excess oil.

6. Take the pav (bun breads), make a slit in between. Spread butter, Tamarind chutney, chilli garlic chutney and green chutney on one side of the bread. Stuff the vadas in between and serve the hot lip smacking Vada Pav with
fried green chillies and Tomato ketchup

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Potato and mushroom Cheessy Tortilla (Spanish Omlette)

The tortilla de patatas or Spanish omlette is an egg omlette with fried potatoes. Depending on the region and tastes it also includes onion and garlic. It is one of the most common tapas (Small Portion nibbles) throughout Spain. A tapas portion of tortilla is called 'pincho de tortilla'. It is favourite at picnics, as it can be served cold. It can be served as a main course. Use flat non stick frying pan to make tortillas. We had made potato and mushroom chessy tortilla.

Ingredients:
1 Finely sliced onion
4 Finely sliced baby potatoes
1 Cup of Chopped mushrooms
1 Finely chopped red pepper
6 Large Eggs
1/2 Cup of grated cheddar cheese
1 Teaspoon of dried mixed herbs
Salt to taste
1 tablespoon of oil / Butter

Method:
1. Beat the eggs, by adding cheddar cheese, salt, dried mixed herbs and keep aside.
1. Add oil/butter in a frying pan and onions and red pepper, saute them for 3 minutes.
2. Add potatoes and fry them for 5 minutes.
3. Add mushrooms and saute for 1 minute. Pour the egg mixture over potato and mushroom mixture.
4. As the eggs starts to set, put the pan in a preheated oven / grill on 180 degree celcius.

5. Once the eggs are completely set and are cooked from beneath as well, cut in to small portions and serve with salads, or any kind of sauce.

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Misal Pav

Misal Pav is a Maharashtrian chat. As a kid, I was always confused between Misal and Usal and like me many are still confused and would like to know the difference. Well, there is no significant difference in both of them. 'Usal' is a rasa (curry) made of dried peas or sprouted moth beans and an oil based layer called 'Kut' and 'Misal' is, Usal garnished with Farsan Mixture (Savoury Mix), Lemon wedges, Coriander, Chopped Onions and Tomatoes. Misal means 'Mixture' in Marathi language. There are different versions of Misal like Puneri Misal, Kolhapuri Misal and Bombay Misal.
Rainy season has set in Mumbai and the best break away destination during rains is Lonawala-Khandala. I had never missed stopping by at a roadside joint on Mumbai - Pune highway near manor, for their delicious misal pav.

Ingredients:
11/2 Cup of Dried Green Peas (Dried Marrow fat peas)
2 Chopped Onions
2 Chopped Tomatoes
1 Cup of Mix Farsan (Gathia and Peanut / London Mix / Bombay Mix)
1 Tablespoon of Ginger-Garlic paste
1 Tablespoon of Tamarind pulp
1/2 Cup of shredded dry coconut
1 Tablespoon of Jaggery powder
1 Tablespoon of Chilly Garlic Chutney
1 Teaspoon of Cumin seeds
1 Teaspoon of Coriander-Cumin powder
1 Teaspoon of Turmeric powder
1 Teaspoon of Red Chilly powder
1 Teaspoon of Garam masala powder
3-4 Curry leaves
Pinch of soda-bi-carbonate
Lemon wedges
Chopped Coriander
Pav (Bun Bread)
Oil
Butter
Salt to taste

Method:
1. Soak dried green peas overnight or for 5-6 hours.
2. Take a pressure cooker, add oil and cumin seeds. Once cumin seeds starts spluttering add ginger-garlic paste and half portion of chopped Onions. Keep other half portion for garnishing. Saute Onions till they are transparent and light pink in colour.
3. Add half portion of chopped tomatoes, and keep aside other half for garnishing. Add red chilly powder, turmeric powder, coriander-cumin seed powder and curry leaves. Cook till oil starts leaving the side of the cooker.
4. Add soaked and drained dried green peas, salt, garam masala, jaggery powder, shredded coconut, soda-bi-carbonate and tamarind pulp, mix properly.
5. Add water and pressure cook for 4 whistles.
6. Once the usal is ready, garnish it with Farsan mix, one can get London mix or Bombay Mix which are easily available in all supermarkets or Indian Grocery stores.

7. Add chopped onions, tomatoes, lemon wedges and coriander on top.

7. On a hot griddle, add butter and toast pav.
8. Serve it with Pav.

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Bombay Toast Sandwich

There are different ways of making a toast sandwich. If you have ever eaten on the roadside of Mumbai or told enough about it, then this sandwich is a must. The reason I have named this as 'Bombay Toast Sandwich', is because you will get this specific masala stuffed inside the toast only in Mumbai. My favourite sandwich thela in Mumbai was Swastik Sandwichwala in Santacruz (Mumbai) and Lucky Sandwichwala in Vile Parle (Mumbai). When I was in Mumbai I use to get Swastik Sandwich Masala which is available with most of the local grocery shops.

Ingredients:
Bread Slices
Butter
Green Chutney
Chilly Garlic Chutney
3 Big Boiled Potatoes
1/2 Cup of Boiled Peas
1/2 Cup of Chopped Capsicum
1/2 Cup of Chopped Onions and Tomatoes
1 Cup of Onions and Tomatoes cut in rings (Optional)
Sandwich Masala / Chaat Masala
1 Teaspoon of Coriander Powder
1 Teaspoon of Chilly Powder
1 Teaspoon of Ginger - Garlic paste
1 Teaspoon of Garam Masala
Salt to taste

Method:
1. Mash the boiled potatoes and add salt to taste and mix it
1. Add butter in a kadhai and saute chopped onions and ginger - garlic paste.
2. Add chopped tomatoes, coriander powder, chilly powder, Masala Powder and and saute the mixture till oil leaves the mixture.
3. Then add boiled peas and capsicum and let it simmer for few minutes.
4. Add this mixture to the mash potatoes and mix it properly.
5. Apply butter, Chilly Garlic Chutney and Green Chutney on one side of the bread.
6. Stuff the bread with potato mixture. Sprinkle chaat masala / Sandwich masala.
7. Make layer of chopped ring tomatoes and onions.
8. Toast the sandwich in a sandwich toaster
9. Serve with Green Chutney and Tomato Ketchup

Note: The proportion of chutneys can be adjusted as per your taste buds.

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