Thursday, December 6, 2012

Capsicum-Paneer Burji

  • Capsicum 3 ( cut into small square pieces)
  • 1cup Scrambled paneer/Cottage cheese
  • 2 Onions (chopped)
  • 2 Tomatoes
  • 1/2 cup Green Peas(optional)
  • 2tsp chilly powder
  • 1tsp Garam masala powder
  • 1inch Ginger ( finely chopped )
  • 6-7 Garlic cloves( finely chopped )
  • 2 Green chillies( finely chopped )
  • 1/2tsp Cumin powder
  • 1/2 tsp Kasoori methi(optional)
  • 1/2tsp Turmeric powder/haldi
  • 1tbsp Sunflower oil
Cooking Directions

  1. Heat oil in a pan,add some jeera,let it splutter for a second,then add onion ,chopped garlic and ginger and green chilly and stir for a couple of mins or until onion turns to light golden colour.
  2. Now its time to add our green peas (if you are using),stir for a while,then add tomatoes and saute for 2 mins.
  3. Add in chilly powder,garam masala and turmeric/haldi and stir it well.Add salt to taste and a 1/2 cup of water to de-glaze the pan, cover it with a lid for 2 mins until peas are well cooked and the gravy thickens.
  4. Now its time to add in our chopped capsicum, stir it well and again cover it, add little water if needed to help to cook the capsicum ( do not over cook the capsicum or else it will loose its crunchiness)
  5. Lastly add in scrambled paneer and if you are using kasoori methi add at this stage and check for seasoning,if needed add more salt and cover it again for 2 mins on low flame,let the paneer soak the flavour of the masala. When the dish is almost dry switch off the flame .
  6. Garnish with some scrambled paneer/cottage cheese or grated cheese and serve hot with roti or pulka

Butter milk Pumpkin Pancake/dosa ( eggless)
Pumpkin pancakes

Make the most of winter harvest with this warming, seasonal Pancake.Here i have created this colourful, healthy pancake with pumpkin and buttermilk,which really goes well with my date and raisin chutney .This is what i packed in my kids lunch box and they are really super exited to see some tangy any sweet chutney along with this pancakes,its like double treat for them.
Prep time: 20 mins
Cook time: 10-15 mins
Yield: 10
  • 2 cups Maida/all purpose flour
  • 1 cup Besan/chickpea flour/gram flour
  • 2 cups Sour buttermilk
  • 2 cups Pumpkin (grated)
  • 1/4 cup Coriander leaves ( chopped)
  • 1tsp Sugar
  • 2 Green chillies ( chopped)
  • 1/2tsp Baking soda
  • 1tsp Baking Powder
Cooking Directions

  1. Take a bowl,add buttermilk,baking powder and baking soda and blend it well.
  2. Now add 11/2 Cup grated pumpkin ( reserve half cup for garnishing) and 1/2 of the coriander,chopped green chillies ,salt and sugar.Mix it well till sugar dissolves.
  3. Lastly add in maida and gram flour/besan and make a smooth batter by adding little water to make a smooth ,thick batter for pancake.Keep this batter at least hour or 2 for fermenting.
  4. After an hour start making pancakes.
  5. Heat griddle or non-stick pan and drizzle some butter or oil and pour 1 ladle full of the batter and lightly spread to make 4 inch round pancakes.
  6. Now sprinkle some grated pumpkin and chopped coriander and cover it till its cooks well.
  7. Open the lid and turn it to other side,again drizzle some butter or oil and cook till crisp and golden brown.
  8. Goes well with any types of chutney or sweet and sour sauce.
PUmpkin dosa/pancakes

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