Saag Paneer

This Authentic North-Indian saag paneer is simple yet nutrient rich dish. I love this paneer preparation as it is very comforting and perfectly balanced and nutritious meal. It has proteins and a  good amount of greens like spinach, fenugreek and coriander leaves.

RECIPE

Serves 4

Prep time 5 min

Cook time 10 minutes.

Tools: Mixer grinder, kadai, strainer

INGREDIENTS 

Spinach leaves 1 cup 

Fenugreek leaves 1/2 cup

Coriander leaves 1/2 cup

Kasumi methi 1 tsp

Paneer cubed 1 cup

Salt 1 tsp

Coriander powder 1 tsp

Garam masala powder 1 tsp

Sugar 1 tap

Cream 1 tbsp

Butter 1 tbsp

Ginger garlic paste 1 tsp

METHOD 

Pick all the greens and check for dirt or weed. Wash several times under running water and set aside.

Boil some water in kadai and add the leaves. Let it soften for just 5 minutes.

Strain and remove leaves from hot water and immediately dip in iced water.

Again strain the water and tranfer the leaves to mixer pot. Also add chillies and curd and grind to smooth paste.

Heat oil, add kasuri methi, ginger garlic paste and roast for 1 minute.

Add the green paste, garam masala, salt and sugar. Mix and let cook for a while.

After you see oil starts to seperate from gravy add fresh cream and butter.

Add paneer cubes and cook in gravy for 5 minutes. Do not cover with a lid or else the gravy will lose its green colour. Saag Paneer is ready to serve with your chapatis, naan and pulao.

Tips:  

Use only fresh paneer for this dish to get that perfect deliciousness. Leaves are semi cooked in hot water and then immediately dipped in icy water, this step helps retain the green colour even after cooking. Covering while cooking the green gravy makes it lose it luscious green colour, so cook this curry in an open kadai. 

Thanks for visiting 🌼😊

Chole Chawal Aranchini

 

RECIPE

Serves 

Prep time

Cook time

Tools

INGREDIENTS 

Aranchini 

Cooked rice 1 cup

Cooked chole 1 cup

Mashed paneer 1/2 cup

Bread crumbs 1 cup

Salt to taste

Black pepper to taste 

Corn flour 3 tbsp

Oil for frying 

Slurry

Corn flour 2 tbsp

Water 2 tbsp

Peanut Dip

Roasted peanuts 3 tbsp

Sesame oil 2 tsp

Garlic cloves 2

Chilli paste 2 tsp

Jaggery 2 tbsp

Water 1/2 cup

Peanut butter 2 tbsp

Soya sauce 2 tsp

Kashmiri mirch powder 2 tsp

Salt to taste

Lemon juice 2 tsp

METHOD 

Prepare bread crumbs for coating aranchini balls in it.

Prepare chole masala as you prefer. Only make it dry.

Mash them with masher. Make small marble sized balls.

Take Cooked rice in a bowl. Add salt and pepper. Also mix mashed paneer. Mix well by mashing them together and make a dough.

Divide dough in equal, big lemon sized balls.

Shape them like cups. Fill with chile balls.

Cover and seal.

Repeat the same with all the rice balls.

Prepare slurry by mixing cornflour and water together.

Dip the prepared balls in the slurry.

Next coat the balls in bread crumbs. Slightly press the crumbs.

Heat oil for frying. When oil is meduim hot add the balls and fry until golden brown.

Aranchini balls are ready. Prepare chutney.

Roast peanuts. Rub and remove the cover. Grind to a powder.

In a pan heat oil, cook crushed garlic. Fry for a minute. Add chilli paste and cook for 1 minute.

Add water, Soya sauce and peanut butter and cook together to combine.

Add salt, kashmiri chilli, jaggery powder and lemon juice. 

Add crushed peanuts and the dip is ready.

Serve archini with peanut dip.

Thanks for visiting 😊

Multigrain Braided Stuffed Bread

 

😃🥨Today's Special is Multigrain Braided🐟 Bread Stuffed with Paneer and mushroom Spicy filling.

🧀These are so delicious, you cannot stop with one. It has crunchy top and melt in mouth soft inside with spicy filling.

Last few months most of my recipes were using coconut oil, this month ie. Sep I have opened a can of Groundnut Oil, so all my recipes will be in that only for some time until I decide 😀 to use another nut oil.

RECIPE

Serves: 4

Prep time: including proofing time 3.5 hours

Bake time: 20 minutes

Tools: Oven, chopping board, Frying pan, baking tray, rolling pin.

INGREDIENTS

For stuffing:

Paneer 250 grams

Button Mushroom 4-5

Onion 1

Salt as per taste

Red chilli powder 1 tsp

Curry powder 1 tsp

Grated cheese 4 tbsp

Red chili paste 2 tsp

For bread:

Wheat flour 2 cups

Corn meal 3 tbsp

Amaranth flour 2 tbsp 

Sorghum flour 2 tbsp

Sattu flour 2 tbsp 

Milk powder 2 tsp

Curd 2 tbsp

Salt 1 tsp

Groundnut Oil 2-4 tbsp 

Water 1 cup

Yeast 1 tsp

Honey 2 tsp

Chia seeds for topping

METHOD 

1. First step is to bloom Yeast for our bread dough, so make a liquid blend my mixing water, honey, Yeast and 1 tbsp Wheat flour in a bowl. Keep it covered for 10 minutes. Once it starts to froth, you may use this for making the dough. 

2. Take all the flours mentioned in ingredients in a large bowl add some salt and milk powder. Sift everything twice. 

3. Knead a soft pliable dough using the frothy Yeast mixture. Grease the dough with 2 tsp oil. Cover with cling film and leave on kitchen counter for 1 or 2 hours, so it doubles.

4. Whilst the dough is proofing, lets prepare our stuffing, but you can make any filling you wish to use. Fine chop onions, mushroom and paneer. 

5. Place a frying pan, add oil. Put onions and saute, after few seconds add the mushrooms too.

6. When the mushrooms have shrunken, add paneer.

7. Now add all the spices you would like and mix. I have added chili, curry powder, salt, chilli paste.

8. Add grated cheese of any type, it's totally optional, if you don't like you can skip it. 

9. Once the dough has proofed. Take it out on greased kitchen counter and knead till it is smooth.

10. Divide in 4 equal parts. Roll one dough ball into a rough rectangle shape. 

11. Place filling in the centre part as shown. Make cuts, Apply little water around the edges.

12. Wrap the cuts alternating and tucking each slits under the earlier one.

13. Apply some oil on the Braided bread. Sprinkle chia seeds on top. Sesame, poppy or nigela seeds can be added instead.

14. Keep covered with a kitchen towel for 20 minutes for second proofing.

15. 10 minutes before the proofing time, start your oven and keep it on preheat mode.

16. Bake at 200 degrees centigrade for 20-25 minutes.

17. Serve immediately with your favorite sauce or chutney.

Thanks for visiting 😊