OPEN PANEER TIKKA TOASTS, how to make toasts with cottage cheese

 Bored of eating Paneer Tikkas?

Here's a way to eat the Paneer tikkas,  but with a twist!

Healthy, not fried, no unnecessary oil, and baked....

Ingredients

Bread, brown or white as per your choice - 8 slices

Cubed paneer slices - 11/2 cups (home made paneer)

Hung curd - 1 cup

Kitchen King Masala - 11/2 tsps

Kasoori methi - 2 tsps

Tomato - 1, grated

Chopped mint leaves - a handful

Chopped cilantro/coriander - a handful

Red bell pepper - 1/2, chopped

Green bell pepper - 1/2, chopped

Green chutney - as required (with onion - refer here; without onion refer here)

Red chilli flakes

Grated cheese, as required

salt to taste

Recipe cuisine: Indian; Category: Breakfast/lunch/dinner

Prep time: 30 mts; Baking time: 5-10 mts

Yields 8 toasts

 In a bowl, take the hung curd, add kitchen king masala and kasoori methi

Now the grated tomato

Now the chopped mint and cilantro leaves

Mix well

add the paneer cubes

The colored bell peppers

Mix well, let the paneer and bell peppers marinate for minimum 30 minutes. You can leave it inside the fridge also, to prevent hung curd from turning sour. Then 20 minutes before making, take it out

Line the baking tray with aluminum foil, spray some Olive oil, arrange 4 bread slices and spread green chutney on top

Spread the paneer mixture on top

Sprinkle some red chilli flakes

Top with some grated cheese

Pre heat the Oven at 200 degrees Celsius for 10 minutes, then slide the baking tray into it, and bake till the cheese melts

Done to perfection!!

Serve with any soup. Seen here is Sweet potato soup.

Notes

Since green chutney is there, I just added Kitchen king masala. Any spice powder is optional. But this itself, trust me, had superb taste.

This post first appeared in www.malpatskitchen.com

MADRAS MOTA MIXTURE, how to make a spicy south indian mixture

 MADRAS MOTA MIXTURE.....

A wonderful recipe of my mom and sister!!!! and with this great recipe, wishing you all a very very Happy and Bright Deepavali!!!!

Dont know how I forgot to post this all these days...for everything the right time has to come, I guess!!

I have already posted Aval mixture and Cornflakes mixture.

Mixture is a definite symbol of Unity...like various natured people living under one roof, different shaped pieces...but basic dough is the same...are mixed together. Obviously we cannot pair the urad flour added Thenkuzhal and Omam added Omapodi...My mom and sister always used to say, Mixture making is quite easy...if there are a few helping hands...But I did with just my 2 hands😇😇

Ingredients

Besan - 1 cup

Rice flour - 1 cup

Hing powder - 1 tsp

Chilli powder - 2 tsps

Cashews - a few

Flat rice/aval/poha - 1 cup

Groundnuts - a few

Fried gram - 1/4 cup

A handful of curry leaves washed and dried

Salt to taste

Ghee - 2 tsps

Cooking oil to fry

Recipe cuisine: South Indian; Category: Snacks/bakshanam/festival delicacy

Prep time: 15 - 20 mts: (we have to keep ready everything); Cooking time: 1 hour

Yields 1 1/2 kgs of Mixture

Batter for Kara boondi made. Please refer Boondi making

batter should be like this

Boondi getting fried

first drained in a colander, and put in a broad pan

Besan, rice flour, hing powder, chilli powder, salt, ghee added (we have to remember, we have to add just half salt and chilli powder)

and kneaded into a dough

Hing powder, chilli powder and salt (the rest of the half)taken in a cup

mixed and kept ready

Oma podi, then kuzhal / Kara sev and mullu murukku made from the same dough, when they are half cooked, we can conveniently break them into small pieces

Then all added to the boondi

Poha being fried

fried grams being dry roasted

Fried grams, Poha, fried cashews and ground nuts added

Curry leaves fried and added

all mixed well

mixed spice powder added and mixed well

Enjoy this crisp, amazing textured Mixture!!! so economical and so tasty too!!!

This post first appeared in www.malpatskitchen.com

2 - in 1 Spicy Potato Curry, how to make a flavorful curry which serves 2 purposes

 Why this is 2 - in 1???

This lovely potato curry will go very well with all South Indian kuzhambus and Rasams and also can be served as a dry curry for rotis and poories...My other Dry curry varieties..

Thanks to my daughter for pointing out to me that I have forgotten to document this family favorite recipe!!!

Here are my other Potato curry varieties

Potato white podimas curry

Spicy potato podimas

Fresh potato masala curry

Potato roast

Ingredients

Potatoes - 3-4

Onions - 2, chopped fine

Curry leaves - a few

Chilli powder - 1 tsp

Salt to taste

To season

Cooking oil - 3 tbsps

Hing powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner

Prep time: 10 mts; Cooking time: 25-30 mts(since slow roasting is required)

Serves 2-3

Potatoes cut into halves and pressure cooked

Then cubed, after removing the skins, and refrigerated for minimum 30 minutes(this helps to get the potatoes well roasted)

Pan heated with oil, turmeric, hing powders and mustard seeds seasoned

Then the finely cut onions and curry leaves added

and sauteed till the onions turn translucent

And...here comes a small tip!!!!!! If you add the chilli powder and salt at this stage ONLY, the potatoes get the beautiful golden color!!!

Saute well

Now, the cubed potatoes, which have been refrigerated, are being added

and roasted on slow fire

till they turn crisp and golden. Here comes another tip!!!!!! after roasting it for sometime, switch off...then just before serving, please roast slowly for another twenty minutes, and you get the amazing color!

This post first appeared in www.malpatskitchen.com