Showing posts with label palak. Show all posts
Showing posts with label palak. Show all posts

21 Oct 2016

EGGLESS SPINACH PANEER QUICHE

Hello everyone

Here I am posting after a long time but came with a very interesting and delicious recipe. Quiche , it's basically a type of pie with a savory filling and topped with egg mixture. But mine recipe is eggless one and also without butter. Generally its crust calls for lots of butter but as a health conscious fellow I always try to cut down any extra calories in my diet, as much I can. So here is mine version of eggless quiche recipe. Nice creamy filling in a crispy crunchy crust is a real delight for quiche lovers. Hope you all will definitely love this healthier and delicious version.

Step wise recipe is given below.

EGGLESS SPINACH PANEER QUICHE



Time: 1 hr ( leaving the resting time)
Serves: 8

Ingredients

For crust:
1 1/2 cup all purpose flour/ chapatti flour
1 1/2 tbsp semolina
2 tbsp oil
1/4 tsp baking soda
1/4 tsp salt
2 tsp sugar
3-4 tbsp yogurt , as required
For filling:
1 cup spinach, finely chopped
2 big onions, finely chopped
2 cloves garlic, finely chopped
1 1/2 cup crumbled cottage cheese ( paneer)
1/4-1/2 tsp chilli flakes
1/4 tsp Black pepper
Salt to taste

For egg substitute

1 cup milk
1/2 cup soft cottage cheese ( paneer)
1 heaped tbsp corn flour
1-2 pinch salt

Method:

First of all prepare dough for crust.
Mix all ingredients given under for crust section , except yogurt. After mixing hold the flour mixture in your palm and close tightly. If after opening , the flour hold it's shape then proceed with next step otherwise add some more oil and mix well to get required texture.


Now add required yogurt, 1 tbsp at a time and gather the dough together. No need to knead the dough. It should be firm and just gathered together to form a ball. 


** Never add too much yogurt otherwise your crust will not come out crisp.

Now give it a disc shape and wrap in a cling film/ aluminum foil. Keep it in freezer for 30 mins or in fridge for 2hrs.

Now take it out and roll into a thick big chapatti ( slightly bigger than the size of your baking pan) on a floured surface.


** The chapatti may break while rolling due to hard dough but don't worry , keep on collecting the broken edges and roll.

While rolling keep on lifting and moving your rolled chapatti to avoid sticking to base.
Now carefully transfer it to the pie pan. Press it lightly to give the shape of pan and pierce with fork to avoid puffing while baking.
Now blind bake the prepared crust in a preheated oven at 180℃ for 12-15 mins or till its edges start to browning.


Keep it out of the oven and brush with butter or ghee. Let it cool.
Meanwhile prepare our filling.

Heat some oil in a wok, add chopped garlic and saute for a min. Now add chopped onions and saute till transparent. Add spinach and saute till it shrinks. 



Now add crumbled cheese, followed by chilli flakes, black pepper powder and salt to taste. Saute for 2 more mins and is done. Let it cool.


Meanwhile prepare our egg replacement mixture.

Take all ingredients given under egg replacement , in a blender jar and blend to a nice smooth creamy mixture. Keep aside till needed.



When our crust and filling is cooled down. Put filling in crust and spread evenly. Finally pour the prepared egg replacement mixture all over it.


Now bake it in a preheated oven at 180℃ for 40- 45 mins or till you see nice golden colour on its top.



** Never put hot filling or on a hot crust, let both come to room temperature before assembling the final dish. Otherwise the crust may become soggy and ruin the texture of whole dish.

After baking let it come to room temperature then slice and serve with any sauce of your choice.


It is not only delicious but filling too. A single slice can replace your full meal. So bake it and enjoy in your lunch /  dinner or give it in your kids tiffin.



It's really yummilicious treat for quiche lovers in a healthy way.


Hope you all will love this healthy cum yummy treat and will give it a try soon.
Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

1 Oct 2016

MOONG PALAK PANEER BIRYANI

Hello everyone 

Biryani is a tempting treat for all who love rice dishes. Even I am too fond of biryani , especially veg version. This time thought to try something different , so tried moong palak paneer biryani. It is full of protein , iron and fibre to fulfill our nutrient needs with deliciousness. It is as spicy as hyderabadi biryani and so tempting to lure any biryani lover.  Though my way of cooking don't call for too much oil or butter hence this one is also one of the low calorie and healthy biryani compared to regular ones. This is also simple to cook and don't need any special utensil or technique, even then you can get quiet authentic taste. Step wise recipe is given below hope you all will definitely give it a try.


MOONG PALAK PANEER BIRYANI 








Serves: 4-5
Time: 1 hr

Ingredients 

2 cup soaked whole moong dal
2 cup spinach , finely chopped
2 cup cottage cheese ( paneer), cubed
2 medium onions, thinly sliced
4-5 green chillies , slitted
1 tbsp ginger garlic paste
2 big tomatoes, finely chopped or pureed
1 tsp turmeric powder
1 tsp cumin powder
1 tsp black pepper powder
1 tsp garam masala powder
2 tsp Kashmiri red chili
1 1/2 tbsp biryani masala powder
Oil
1 tbsp ghee
Salt to taste



For veggie tempering:

1 tsp cumin seeds
1 tsp fennel seeds
4 green cardamom
4 cloves
1 inch cinnamon stick

1 bay leaves







For rice:

3 cup basmati or biryani rice, soaked for at least 30 mins
water
1 tsp salt
1 star anise
1 black cardamom
4 green cardamom 
4 cloves
2 inches piece cinnamon 
1 inch piece mace
2 bay leaves






For layering:

1/4 cup milk
 1 cup mint and corianderleaves, chopped
1 tsp Kewda essence or rose water
2 tsp ghee 
Few strands of saffron soaked in little milk or red and yellow edible colors 
1 big onion, thinly sliced and deep fried till golden brown 
Fried dry fruits ( almonds, cashew, raisins) for garnishing



Method:

Heat oil in a wok and fry onion till brown for layering .Fry dry fruits in the same oil and drain on a tissue paper. Keep aside for later use. 





Now add ghee and oil in same wok and add all veggie tempering spices and saute till aromatic, then add thinly sliced onions .

 Saute till nice golden, add ginger garlic paste and green chilies ,saute for 2 mins.





 Add all dry spice powder and saute for a minute. 

Add moong and salt, saute for 3-4 mins. Now cover to cook till moong is cooked till done but still crunchy. 




Now add chopped spinach and saute for few minutes till spinach srinks. Add chopped or pureed tomatoes and saute till raw smell of tomatoes goes off .

 Now add paneer cubes , adjust salt and saute for 2-3 mins on high flame to evaporate all extra moisture. switch off the flame and keep aside till layering.




In the mean while start preparing rice too. Boil enough water in a heavy bottom vessel, add all whole spices and salt in it. Add drained rice. 

Let it cook till 80% done but not completely soft. Drain rice in a sieve or colander , may be some liquid will drain. You can use this in your veggies or for kneading dough.





* Don't overcook otherwise you will end up with veggie khichadi. Use water as per requirement, as different rice needs different quantity of water. I don't add too much water to drain but it should be enough to boil your rice till right consistency.

Now for layering, first of all make layer of round sliced tomatoes in the base of the vessel. It will prevent veggies from burning while put on dum.




 Now divide veggies and rice in two to three equal parts. Spread one layer of veggies then spread some of mint leaves all over it then sprinkle, red color or saffron strands soaked in milk. 

Now spread next part of rice on it evenly so that it cover whole veggies.Sprinkle 2 tbsp of milk on it, then sprinkle 1/2 tsp of Kewda or rose water ,spread half of fried or grilled brown onions and some of mint leaves on it. Similarly make another layer of veggies on it and rice layer. 

Finally pour 2 tsp ghee all over it. You can make 2-3 layers of each veggies and rice, as per your convenience and quantity. 

* Reserve some fried onions for garnishing while serving.




Finally cover it well with an aluminum foil so that it can be put on dum. You can also seal it with dough.
Now keep a tawa on low flame and put this biryani pot on it and dum it for 25-30 mins. 

Switch of the flame and let it rest for at least 10-15 mins so that all the flavours and aroma of spices and essences get infused in whole dish. 

Then open the lid and flip biryani with fork or skewer to get nice fluffy rice. Garnish with fried onions and dry fruits.







Your aromatic,easy, yummy and flavourful biryani is ready to be served with tomato onion raita.




* Add some water to moong while cooking, if needed.

* Always try to cook rice and veggies simultaneously so that you will get nice fluffy biryani. Never cook rice too early otherwise it may stick. If it's not possible to cook both at a time then first cook veggies then go to rice. Or add a little ghee in rice and keep aside open to stop further cooking .




* Never mix biryani with spatula, always use a fork or best to flip it by tossing.

* If you ran out of fresh mint leaves then can use crushed dry mint also.




It's a one pot meal that none of the biryani lover can refuse. Its aroma is sufficient to bring you to the dinning room. 

This can be a hit dish for any get together or family party. You need not to serve too many dishes with it only simple raita is enough to accompany it.






Hope you will definitely give it a try, it might be looking a long recipe but believe me it will not take your much effort and time . 





At last you will never regret for trying it, it's a must try recipe for all biryani lovers.
Please stop by and pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....

14 Jun 2016

SEMI DRY, NO GRIND PALAK PANEER

Hello everyone

Sometimes don't you feel so lazy to prepare elaborated spread yet want to hog on something yummy and delicious yet healthy too. It happens with my too often, so I use to invent easy peasy yet healthy and delicious short cuts to save me in such situations ☺️. Today I am having one of such dish you will never regret trying. Everyone knows health benefits of spinach and at the same time hatred percentage     towards it too. But at the same time it's addition with paneer makes it adorable to many, is also well known. Many of us hesitate to try this combo often due to long procedure of blanching, grinding then cooking . To rescue all of us from this long procedures, I am here with very easy to make and equally or you can say more delicious side dish to please your loved ones in no time. I made the whole dinner in just half an hour including rice flour chapattis and this palak paneer with all the chopping and kneading­čśŐ.
Recipe is given below, do try and don't forget to share your experience with me.

SEMI DRY, NO GRIND PALAK PANEER



Serves: 3-4
Time: 20 mins

Ingredients 

4 cup spinach, finely chopped 
2 cup cottage cheese( paneer), cubed
2 big onions, finely chopped 
3-4 green chilies, finely chopped 
1 tsp ginger garlic paste 
2 medium tomatoes, finely chopped
1/4 tsp turmeric powder 
1/4 tsp garam masala powder 
1 1/2 tsp kitchen King masala
1/2 tsp cumin seeds
1/4 tsp asafetida ( heeng)
1/2 tsp crushed kasoori methi 
Salt to taste
Oil
Coriander leaves to garnish 

Method:

First of all heat some oil in a wok, add asafetida and cumin seeds. Let it crackle, then add chopped onions and chilies. Fry till golden, add ginger garlic paste and saute for 2 mins. 

Add turmeric powder, garam masala powder and kitchen King masala , saute for 1-2 mins on minimum flame. So that not to burn spices.

Now add chopped spinach and saute for 3-4 mins on high flame. Now cook till spinach shrink. Now add chopped tomatoes and some salt. Cook it till tomatoes get nicely cooked and mushy. 

Now add paneer cubes and mix well. Cook for further 3-4 minutes. Adjust salt and add kasoori methi, again mix well and switch off the flame. 



Garnish with coriander leaves and serve hot with roti/naan/paratha/poori or even rice/pulao. It taste awesome with all these accompaniments.


Even your kids will too love to relish on this super delicious healthy dish.


 If you have surprise guest at home and not having much time to cook special dish then prepare this, it will equally please your guest as any other ,hours taking dish.


Hope you will like to try this simple yet delicious healthy side dish and do drop your valuable comments and suggestions here, they meant a lot.

Happy cooking....

24 Feb 2016

PALAK PANEER

Hello everyone 

We all know that spinach is good source of iron and other minerals but seriously, how many of us like this veggie to include in our diet. Many people , specially kids don't like this healthy veggie and increase the tension of their moms that how to feed them. But one more fact is whatever you hate this but it's combination with paneer makes it eligible to be included in delicious and must have dishes. So why not try this combo to make mummy and tummy , both happy. It's very easy to cook yet super tempting dish to serve not only in lunch or dinner but in party menu too. I adopted this recipe from raks kitchen but executed according to self taste and ease. 
Step wise recipe is given below, hope you will love to try and relish on it.

PALAK PANEER





Serves: 4-5
Time:  30 mins

Ingredients 

2 bunches of spinach, washed and hard stems removed ( nearly 5-6 cup leaves)
2 cup cottage cheese ( paneer)
1/2 cup milk
4-5 green chilies( or as per taste)
3 medium onions, finely chopped 
2 big tomatoes, finely chopped 
1 tsp coriander powder
1/4 tsp turmeric powder 
1/2 tsp kitchen King masala
1/2 tsp kasoori methi
Salt to taste
Oil

To roast and grind:

2 green cardamom 
2 cloves
1 inch cinnamon stick
1 tsp cumin seeds
1 tsp black pepper corn



Method:

First of all blanch spinach i.e. Boil sufficient water in a big pot add 1/2 tsp sugar in it and add spinach leaves in it and leave for 2-3 mins then strain in a sieve and wash thoroughly under tap water to  retain its green color. 


Now make puree of it along with green chilies and keep aside.


Heat 1/2 tsp oil in a wok and add all spices except cumin seeds as it burns quickly , mentioned under to roast and grind section. Saute till they become aromatic then add cumin seed and saute for few seconds and drain on a kitchen towel or tissue paper to absorb any extra oil. Let it cool and grind to coarse powder, I used my hand mortar . Now cover it and keep aside for later use, to retain its flavor and aroma.



Now heat some oil in the wok and add chopped onions. 


Fry till little golden then add turmeric powder, kitchen King masala and coriander powder, saute for a minute and add chopped tomatoes.
 Let them cook till nice mushy and starts leaving edges of the wok. Now add pureed spinach and cook till its raw smell goes off. 


Now add milk , stirring constantly to avoid forming lumps. Add water to adjust its consistency according to your preference. Add salt and let it boil. 


Now add paneer cubes and ground spices,let it simmer for another 5 mins.


 Finally add kasoori methi, mix well and switch off the flame. 


Your super yum healthy side dish is reddy to serve with roti, rice, naan or paratha. 


Never boil green leafy veggies for long as it kills its nutrients and also makes it dull.
You can also add cream in it to make it more creamy and rich.


So enjoy this delicious treat with your family and pals. And don't forget to share your experience with me, I am always here to hear from you.

Happy cooking....


28 Dec 2015

NO GRIND PALAK PANEER

Hello everyone

Serving new dishes daily on your dinner table is really a challenging job for anyone. Specially when you have fussy eaters at home. Yesterday I had spinach in bulk sitting in my fridge but not willing to have it as normal aaloo palak or palak dal. So scratching my head for almost half an hour , decided to go for corn palak but in half way of preparing my dish , I discovered that I ran out of my corn stock­čś▒ now what to do what to do....... Thought to replace corn by cottage cheese ( paneer) as my kids and even we two are also fan of paneer dishes. So in this way , new avataar of palak paneer got discovered­čśé­čśť. But it was really worth this experiment, we just loved each and every bit of the dish . It came out delicious and definitely a pleasant new taste than regular palak paneer. I suggest you to atleast try it once you will definitely fall in love with it.
Excuse me for not giving stepwise pictorial recipe as it was not pre planned and just an experiment. But be sure to get detailed and explained written one as it's so easy and quick to prepare that you will not miss pictures here any more☺️


NO GRIND PALAK PANEER



Serves: 3-4
Time: 25-30 mins

Ingredients

2 cups spinach, finely chopped
1 cup cottage cheese( paneer), cubed
2 medium size onions, finely chopped
2-3 medium tomatoes, finely chopped
4-5 green chilies, finely chopped
1 tbsp ginger garlic paste
1 cup milk
1/4 tsp asafetida (heeng)
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp garam masala
2 tsp curry powder
1/2 tsp cumin powder
1 tsp chicken masala( optional)
1 tsp kitchen King masala
2 tsp kasoori methi, crushed in between palms
Salt to taste

Method:

Heat oil in a wok, add asafetida and cumin seeds. Let it crackle then add chopped onion and green chilies. When onions get golden then add ginger garlic paste and saute for 2-3 mins then add all dry masala powders except kasoori methi. Saute for 1 min then add chopped tomatoes and little salt. Let it cook till nice mushy and cooked well. Now add chopped spinach and let it cook for 4-5 mins or till it shrinks properly. Now add milk, slowly and stirring constantly to avoid cuddling. Let it boil then add some water ,if needed, to achieve your choice of curry consistency. Let it boil, add paneer cubes and salt. Let it simmer for 5 more mins and add crushed kasoori methi, mix well and switch of the flame. 
Your super yum , no fuss healthy side dish is ready to serve with roti , naan,rice or pulao . 


You can also replace paneer with corn or peas but then it will be called corn or peas palak and definitely taste will also suffer. But be sure in each way it will taste delicious.



Just prepare whenever you want to make something different but without much effort and gadgets. Can be served to guests too , and believe they will definitely love this.




Hope you all will love this easy peasy healthy yet yummy side dish. Please pour your valuable comments and suggestions here they meant a lot.

Happy cooking....