Sunday, May 19, 2019

These Paneer Discs are extremely tasty. Very crunchy, and trust me, it is a real delicacy!!
 Can me made as a Starter, Snack, or can be part of a meal too.
 I have seen several versions of this on Food Network, and finally made my own version. A very very healthy version, since I haven't used any mayonnaise or cheese spread to coat over the bread slices.


Ingredients
White bread - 1 loaf
Olive oil to spray
Grated cheese as required, roughly 6 cubes

For the filling
Home made paneer - 1 cup
Finely chopped onions - 1/2 cup
Finely chopped green bell pepper - 1/2 cup
Finely chopped red bell pepper - 1/2 cup
Corn, cooked for 1-2 whistles - 1/2 cup
Tomato ketchup - 1/4 cup
Salt to tastItalian mixed seasonings - 2 tsps
Red chilli flakes - 1 tsp
Pepper powder - 3/4 tsp

For the spread
Hung curd - 1/2 cup
Salt to taste
Sriracha sauce/or any red chilli sauce - 1 tsp
Dry basil - 1 tsp
Chopped fresh mint leaves - 3 tsps

Recipe cuisine: International; Category: Lunch/dinner/starter/snack
Prep time: 15 mts; Baking temp: 200 degrees C; Baking time: 8-10 mts

Yields 10 discs



Paneer, crumbled at the bottom of this bowl, topped with chopped onions, colored bell peppers and semi cooked corn



Salt to taste, red chilli flakes, pepper powder and Italian seasonings added, along with tomato ketchup


All mixed well


Spread being prepared. to the hung curd, sriracha sauce, dry basil, chopped mint leaves and salt to taste added and mixed well


Here's the healthy spread


Keep 6 slices of bread


You can use a cookie cutter or a lid


Cut roundels like this


Take a smaller lid and cut like this out of 3 slices


Coat the 3 rounds with the delicious spread prepared


Keep the outer covering cut out of 3 slices


Fill the center portion with the paneer filling


Top with grated cheese


They will be like this


Line a baking tray with foil, or you can directly keep on a tray too. Liberally spray Olive oil on the tray or foil, and arrange them neatly. In the mean time, pre heat the Oven at 200 degrees C for 10 minutes. Also, spray Olive oil on the top surface of the discs.


I kept some filling on the small roundels too, and topped with cheese. I was running short, so I used up a couple of slices of brown bread too.


Picture below shows you the discs baked for 10 minutes


These are the small rounds, baked


Serve this excellent Paneer discs with ketchup, I also made Mango Lassi as accompaniment


This post first appeared in www.malpatskitchen.com

Notes
* Any kind of filling can be made
*Any kind of cheese spread or amul butter can be used as a spread
* The bread has to be very very fresh, just bought and which has not been refrigerated
* If you don't mind the color being slightly dark, brown or multigrain slices too can be used
* The cut corners can be used to make bread crumbs
* And the small roundels can be topped and baked, so nothing goes waste
* Can be served with Green chutney also.









12:00:00 AM Mala Thiagu
These Paneer Discs are extremely tasty. Very crunchy, and trust me, it is a real delicacy!!
 Can me made as a Starter, Snack, or can be part of a meal too.
 I have seen several versions of this on Food Network, and finally made my own version. A very very healthy version, since I haven't used any mayonnaise or cheese spread to coat over the bread slices.


Ingredients
White bread - 1 loaf
Olive oil to spray
Grated cheese as required, roughly 6 cubes

For the filling
Home made paneer - 1 cup
Finely chopped onions - 1/2 cup
Finely chopped green bell pepper - 1/2 cup
Finely chopped red bell pepper - 1/2 cup
Corn, cooked for 1-2 whistles - 1/2 cup
Tomato ketchup - 1/4 cup
Salt to tastItalian mixed seasonings - 2 tsps
Red chilli flakes - 1 tsp
Pepper powder - 3/4 tsp

For the spread
Hung curd - 1/2 cup
Salt to taste
Sriracha sauce/or any red chilli sauce - 1 tsp
Dry basil - 1 tsp
Chopped fresh mint leaves - 3 tsps

Recipe cuisine: International; Category: Lunch/dinner/starter/snack
Prep time: 15 mts; Baking temp: 200 degrees C; Baking time: 8-10 mts

Yields 10 discs



Paneer, crumbled at the bottom of this bowl, topped with chopped onions, colored bell peppers and semi cooked corn



Salt to taste, red chilli flakes, pepper powder and Italian seasonings added, along with tomato ketchup


All mixed well


Spread being prepared. to the hung curd, sriracha sauce, dry basil, chopped mint leaves and salt to taste added and mixed well


Here's the healthy spread


Keep 6 slices of bread


You can use a cookie cutter or a lid


Cut roundels like this


Take a smaller lid and cut like this out of 3 slices


Coat the 3 rounds with the delicious spread prepared


Keep the outer covering cut out of 3 slices


Fill the center portion with the paneer filling


Top with grated cheese


They will be like this


Line a baking tray with foil, or you can directly keep on a tray too. Liberally spray Olive oil on the tray or foil, and arrange them neatly. In the mean time, pre heat the Oven at 200 degrees C for 10 minutes. Also, spray Olive oil on the top surface of the discs.


I kept some filling on the small roundels too, and topped with cheese. I was running short, so I used up a couple of slices of brown bread too.


Picture below shows you the discs baked for 10 minutes


These are the small rounds, baked


Serve this excellent Paneer discs with ketchup, I also made Mango Lassi as accompaniment


This post first appeared in www.malpatskitchen.com

Notes
* Any kind of filling can be made
*Any kind of cheese spread or amul butter can be used as a spread
* The bread has to be very very fresh, just bought and which has not been refrigerated
* If you don't mind the color being slightly dark, brown or multigrain slices too can be used
* The cut corners can be used to make bread crumbs
* And the small roundels can be topped and baked, so nothing goes waste
* Can be served with Green chutney also.









Thursday, May 9, 2019


Pearl millet curd semiya..a very very healthy alternative to our regular vermicelli, which doesn't have much nutrition..and especially for summer, Bajra/pearl millet/kambu will cool down our body system and hence should be frequently used.



Ingredients
Bajra/pearl millet - 1 cup
Fresh yogurt - 2-21/2 cups
Salt to taste

For seasoning
Ghee - 2 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
Split urad dhal - 1 tsp
Channa dhal - 1 tsp
Slit green chillies - 1-2
Broken red chillies - 1-2
Curry leaves

For garnishing
Grated carrots - 2 tbsps
Chopped mangoes - 2 tbsps
Pomegranate arils - 2 tbsps

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 3


I used this semiya


Bajra measured and taken in a bowl


Soaked for 5 minutes


Then drained


Spread on a steamer plate, and steamed for 10 minutes. All instructions are given in the packet itself.


Cooked semiya let to cool down


Put in a bowl, salt to taste added


Yogurt/curds added and mixed well, hing powder added on top


Above mentioned seasonings done in ghee and poured on top of the hing


Grated carrots, chopped mangoes and pomegranate topped, chilled and served!!! A real treat for summer!!!


This post first appeared in www.malpatskitchen.com

Notes
* Curd semiya can be made with other millet semiyas too...Little, barnyard, kodo millets etc







12:00:00 AM Mala Thiagu

Pearl millet curd semiya..a very very healthy alternative to our regular vermicelli, which doesn't have much nutrition..and especially for summer, Bajra/pearl millet/kambu will cool down our body system and hence should be frequently used.



Ingredients
Bajra/pearl millet - 1 cup
Fresh yogurt - 2-21/2 cups
Salt to taste

For seasoning
Ghee - 2 tsps
Hing powder - 1/2 tsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
Split urad dhal - 1 tsp
Channa dhal - 1 tsp
Slit green chillies - 1-2
Broken red chillies - 1-2
Curry leaves

For garnishing
Grated carrots - 2 tbsps
Chopped mangoes - 2 tbsps
Pomegranate arils - 2 tbsps

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time: 10 mts; Cooking time: 15 mts

Serves 3


I used this semiya


Bajra measured and taken in a bowl


Soaked for 5 minutes


Then drained


Spread on a steamer plate, and steamed for 10 minutes. All instructions are given in the packet itself.


Cooked semiya let to cool down


Put in a bowl, salt to taste added


Yogurt/curds added and mixed well, hing powder added on top


Above mentioned seasonings done in ghee and poured on top of the hing


Grated carrots, chopped mangoes and pomegranate topped, chilled and served!!! A real treat for summer!!!


This post first appeared in www.malpatskitchen.com

Notes
* Curd semiya can be made with other millet semiyas too...Little, barnyard, kodo millets etc







Saturday, May 4, 2019


This pickle is a methi-flavored pickle, and it is very easy to make. All we need is good sour(புளிப்பு ) variety of mangoes ...and it is a child's play!!!
My manni whom I visited recently had made this pickle and I got this recipe from her.





Ingredients
Mango - washed, wiped and cut into pieces - 4 cups, slightly heaped
Table salt - 1/2 cup
Chilli powder - 1/2 cup
Roasted and powdered methi - 1/4 cup
Turmeric powder - 1/2 tsp
Hing powder - 1/2 tsp
Gingely oil - 1-11/4 cups

Recipe cuisine: South Indian; Category: Pickle
Prep time: 10 mts; Cooking time: 5 mts

Yields roughly 1/2 kg pickle


Cut mango pieces put inside a glass bowl


Salt, chilli powder, hing powder and salt added


Methi powder added


All mixed well


Oil heated in a pan, then cooled down completely


Cooled down oil added, and mixed very well





And stored. Can be refrigerated immediately. Pickle ready to use instantly.




This post first appeared in www.malpatskitchen.com


12:00:00 AM Mala Thiagu

This pickle is a methi-flavored pickle, and it is very easy to make. All we need is good sour(புளிப்பு ) variety of mangoes ...and it is a child's play!!!
My manni whom I visited recently had made this pickle and I got this recipe from her.





Ingredients
Mango - washed, wiped and cut into pieces - 4 cups, slightly heaped
Table salt - 1/2 cup
Chilli powder - 1/2 cup
Roasted and powdered methi - 1/4 cup
Turmeric powder - 1/2 tsp
Hing powder - 1/2 tsp
Gingely oil - 1-11/4 cups

Recipe cuisine: South Indian; Category: Pickle
Prep time: 10 mts; Cooking time: 5 mts

Yields roughly 1/2 kg pickle


Cut mango pieces put inside a glass bowl


Salt, chilli powder, hing powder and salt added


Methi powder added


All mixed well


Oil heated in a pan, then cooled down completely


Cooled down oil added, and mixed very well





And stored. Can be refrigerated immediately. Pickle ready to use instantly.




This post first appeared in www.malpatskitchen.com


Monday, April 29, 2019

                                                         
                                                                       Menu
                                                                 1, Paalada pradhaman
                                                                 2. Celery parathas
                                                                 3. Veg chutney
                                                                 4. Paneer butter masala
                                                                 5. Peas pulav



This post first appeared in www.malpatskitchen.com

12:00:00 AM Mala Thiagu
                                                         
                                                                       Menu
                                                                 1, Paalada pradhaman
                                                                 2. Celery parathas
                                                                 3. Veg chutney
                                                                 4. Paneer butter masala
                                                                 5. Peas pulav



This post first appeared in www.malpatskitchen.com

Monday, April 22, 2019

Thoothuvalai/Doodhuvalai , called Solanum Trilobatum in English is a creeper. It is also called Purple Pea Egg Plant. In Siddha medicine it is called "Kayakalpam", because, its roots, stem, leaves and flowers contain medicinal properties and this is the one and only green, which contains natural steroids. It is a Treasure Bandaar.
* Cure for common cold and cough
*Best remedy for sinusitis
*Dissolves tonsils
*Extraordinary in curing asthma
*best prevention  for Cancer
* Controls effects of Diabetes
*Prevents liver damage or infection
*Drives off stomach ache
*Improves blood circulation
*Improves memory, helps in deafness problems
*Cures constipation
*Dramatically increases Calcium in your body when taken with dhal
Such a great plant...has lot of thorns in the stems and some behind the leaves too...we have to carefully discard them. This plant grows like a forest in your backyard...my maternal home has this plant like a real forest....




Ingredients

Thoothuvalai leaves - 2 handfuls ( have to be cleanly washed, wiped, stems with thorns should be carefully removed, leaves alone to be taken, and torn into 2 or 3)
Curry leaves - 1 handful
Ginger - a small piece
Tamarind paste - 1 tsp
Salt to taste
Grated coconut - 2 tsps

For seasoning
Gingely oil - 2 tsps
Hing powder - 1/2 tsp
Mustard seeds - 3/4 tsp
Jeera - 1 tsp
Split urad dhal - 3 tsps
Red chillies - 3

Recipe cuisine: South indian cuisine; Category: Chutney/lunch
Prep time: 10 mts; Cooking time: 10 mts

Serves 2-3

These are the thoothuvalai leaves with thorns


Thorns in closer view


Oil heated in a non stick pan, all the above mentioned seasonings done


Thoothuvalai leaves, curry leaves and ginger added after the seasonings have turned golden


Coconut and tamarind paste along with salt to taste added


All sauteed nicely on slow flames, so that the thoothuvalai leaves will leave off their raw smell


After cooling down, ground to a fine thogayal


Can be refrigerated and used for 3-4 days. Serve with hot rice, white or brown and enjoy!!! Keep all the respiratory problems at bay!!!


This post first appeared in www.malpatskitchen.com






12:00:00 AM Mala Thiagu
Thoothuvalai/Doodhuvalai , called Solanum Trilobatum in English is a creeper. It is also called Purple Pea Egg Plant. In Siddha medicine it is called "Kayakalpam", because, its roots, stem, leaves and flowers contain medicinal properties and this is the one and only green, which contains natural steroids. It is a Treasure Bandaar.
* Cure for common cold and cough
*Best remedy for sinusitis
*Dissolves tonsils
*Extraordinary in curing asthma
*best prevention  for Cancer
* Controls effects of Diabetes
*Prevents liver damage or infection
*Drives off stomach ache
*Improves blood circulation
*Improves memory, helps in deafness problems
*Cures constipation
*Dramatically increases Calcium in your body when taken with dhal
Such a great plant...has lot of thorns in the stems and some behind the leaves too...we have to carefully discard them. This plant grows like a forest in your backyard...my maternal home has this plant like a real forest....




Ingredients

Thoothuvalai leaves - 2 handfuls ( have to be cleanly washed, wiped, stems with thorns should be carefully removed, leaves alone to be taken, and torn into 2 or 3)
Curry leaves - 1 handful
Ginger - a small piece
Tamarind paste - 1 tsp
Salt to taste
Grated coconut - 2 tsps

For seasoning
Gingely oil - 2 tsps
Hing powder - 1/2 tsp
Mustard seeds - 3/4 tsp
Jeera - 1 tsp
Split urad dhal - 3 tsps
Red chillies - 3

Recipe cuisine: South indian cuisine; Category: Chutney/lunch
Prep time: 10 mts; Cooking time: 10 mts

Serves 2-3

These are the thoothuvalai leaves with thorns


Thorns in closer view


Oil heated in a non stick pan, all the above mentioned seasonings done


Thoothuvalai leaves, curry leaves and ginger added after the seasonings have turned golden


Coconut and tamarind paste along with salt to taste added


All sauteed nicely on slow flames, so that the thoothuvalai leaves will leave off their raw smell


After cooling down, ground to a fine thogayal


Can be refrigerated and used for 3-4 days. Serve with hot rice, white or brown and enjoy!!! Keep all the respiratory problems at bay!!!


This post first appeared in www.malpatskitchen.com