Pindi Chole Bhature

Whenever we roam out in the city for shopping, it's somehow lunch time. No matter how early we endeavour to reach home it ends up being 1 o' clock. And that really leaves me no time to cook up a meal. We often order delicious dishes of Punjabi, Mughlai and South Indian cuisines. If we want Punjabi dishes, chole bhature is a must (naturally) in our lunch. I love the puffy nature of the bhature and the side dish is simply spicy.

For Bhature:
Ingredients:
Maida/APF - 2 cups
Rava/semolina (fine) - 2 tbsp.
Sour curd - 1/4 cup
Baking soda - 1/4 tsp.
Salt (to taste)
Oil
Sugar - 1/2 tsp.

Method:
In a bowl, mix maida, rava, baking soda, salt and sugar. Add sour curd and mix. Add required water and knead it into a stiff dough. Pour little oil on the top. Cover and keep aside at least for 2 hours or upto 4 hours (Cover the dough with a damp cloth during summer).
Heat the oil to deep fry in medium-low flame. Divide the dough into equal-sized balls. Take one ball and roll into it a smooth one without any cracks. Flatten the balls into circles or in oval shape. Once the oil is hot, slowly slide the circle and press lightly with the slotted spoon. This forces the bhatura to puff up. Turn and cook on other side. Don't fry for a very long time. Remove and place them on an absorbent paper. Continue the process with the remaining balls. Serve hot with chole.

Pindi chole is always prepared first before preparing the bhature.

For pindi chole:
Ingredients:
White chickpeas - 1 cup
Onions - 3 (chopped)
Garlic - 2 (grated)
Ginger - 1/2 inch (grated)
Green chillies - 2 (slit)
Tomato puree - 1 cup
Cumin seeds - 1 tsp.
Kashmiri red chilli powder - 1 tsp.
Garam masala - 1/2 tsp.
Roasted and powdered cumin - 1 tsp.
Coriander powder - 1 tsp.
Anardana/Pomegranarte seeds (powdered) - 2 tsp.
Tea leaves - 2 tsp.
Green chillies - 2 (slit)
Salt (to taste)
Oil

To garnish:
Onion rings
Coriander leaves
Lemon slice

Method:
Soak the chickpeas overnight. Drain the soaked water and add fresh water to the chickpeas. Tie the tea leaves in a muslin cloth and add it to the chickpeas. Then add a little bit of salt. Pressure cook or cook the chickpeas separately till they are tender. I used to cook separately as the tea leaves stain the chickpeas well.
Heat the oil in a kadai and add cumin seeds. When they splutter, add the onion pieces and saute till they turn translucent. Add ginger, garlic and green chillies and saute for 2 minutes. Add tomato puree and saute till it releases oil.
Add red chilli powder, coriander powder and cumin powder and saute for a few seconds.
Meanwhile, mash 25% of the chickpeas and add all the chickpeas along with water (if any). After 2 to 4 minutes add the powdered pomegrante seeds. Cook till the gravy thickens or dries. Check for salt and add if required. Add garam masala and garnish with onion rings, coriander leaves and lemon slices.
Enjoy with Bhature.

Sent Punjabi Kadhi off to "Flavours Of Punjab" event hosted by Pari and started by Nayna.

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Crouton and Corn Bhel

Ingredients:
Bread slices - 4 to 5
Crispy Puris/Papri/Paapdi - 5
Sev - 1/2 cup

For bhel:
Potato (medium) - 1 (boiled and chopped)
Corn - 1 1/2 cups (boiled)
Onion - 1 (finely chopped)
Tomato - 1 (chopped without seeds)
Ginger-green chilli paste - 1 tbsp.
Chaat masala - 1 tsp.
Salt (to taste)
Coriander leaves - few (chopped)
Dates and tamarind chutney - 6 tbsp.
Cumin powder - 1 tsp.
Lemon juice - from half a lemon.

For garnishing:
Onions - few (finely chopped)
Tomatoes - few (finely chopped without seeds)
Coriander leaves - few (chopped)
Sev - a little

Method:
Remove the crust from bread slices and chop them into pieces. Deep fry in oil till golden color. Keep aside.
Break the crispy puris/papris into pieces.
Mix all ingredients in bhel.
While serving, mix sev, croutons and papris. Sprinkle few tomatoes, onions, coriander leaves and sev on top of bhel.
Serve immediately.

Sent off to Pari's "Only Chaat" event.

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Punjabi Kadhi

Punjabi kadhi is one of the versions of the kadhi which is a popular north Indian dish containing besan. It's usually served with roti or rice. The pakoras taste quite juicy...mmm!!...in the kadhi. Now onto the recipe!

Ingredients:
For pakoras:
Besan/Gram flour/Chickpea flour - 1.5 cup
Fenugreek leaves - 1 cup
Onion - 1 (finely chopped)
Green chilli - 1 (deseeded & chopped)
Ginger (grated) - 1.5 tsp.
Red chilli powder - 1/4 tsp.
Turmeric powder - 1/4 tsp.
Baking soda - a pinch
Coriander leaves - 1/3 cup (finely chopped)
Salt (to taste)
Oil (for deep frying)

Method:
Add besan in a bowl. Mix red chilli powder, turmeric powder, salt & baking soda.
Add the onion pieces by crushing with hands (so that it gets separated), ginger, coriander leaves and green chilli. Mix well.
Now take 7-10 leaves of fenugreek and tear them. Add it to the besan mixture. Continue the same process with the other leaves. Add water little by little till it becomes a very thick batter.
Pour oil in a deep kadai and heat it. Drop the mixture carefully with the help of a spoon. Deep fry till golden color. Remove and place them on an absorbent paper and keep aside. Continue the remaining in batches.

For Kadhi:
Ingredients:
Sour thick curd - 2 cups
Besan/gramflour - 1/2 cup
Water - 4 cups
Red chilli powder - 1/4 tsp.
Turmeric powder - 1/4 tsp.
Cumin powder - 1/2 tsp.
Onion - 1 (sliced)
Dry red chilli - 3
Cumin seeds - 1 tsp.
Coriander seeds - 2 tsp. (crushed)
Ajwain - 1/2 tsp.
Ginger - 1.5 tsp. (grated)
Oil
Salt (to taste)
Garam Masala - 1/2 tsp.
Coriander leaves - few

Method:
In a big bowl, add curd and whisk well. Now add besan and again mix well. Pour 4 cups of water, red chilli powder, turmeric powder and cumin powder and whisk (buttermilk mixture).
Heat oil in a thick-bottomed kadai and add cumin seeds, ajwain, dry red chillies and coriander seeds and saute till they splutter. Add ginger & onions and saute till onions become translucent.
Now reduce the heat and slowly pour the buttermilk mixture.
Then increase the heat and start to stir continuously. Stirring is done to avoid the curdling. Bring it to a boil by stirring. Now simmer and add the salt. Simmer for at least 25 to 30 minutes and stir occasionally. Once the kadhi is ready, i.e., when it becomes thick, add the pakoras, garam masala and coriander leaves. Again bring to a boil and remove from heat.
Enjoy with hot rice. Slurp!!

I'm letting two of my recipes to fly off to Chacko's "Best 30 Recipes of 2010". There are 4 judges who'll decide the judgement of 30 'best' recipes. They also have added a 'weightage of marks'. Click on the link to find out if you're puzzled. "Our Favourite Meal" and "Sprouted Green Gram Paniyaram" appear in Chacko's commentary section.

Sent Punjabi Kadhi off to "Flavours Of Punjab" event hosted by Pari and started by Nayna.

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Potato and Capsicum Curry

Ingredients:
Potatoes - 4 (medium)
Capsicum/Green bell pepper (big) - 1 (diced)
Tomatoes - 2 (chopped)
Garlic (big) - 2 cloves (peeled and crushed)
Green chillies - 1 or 2 (deseeded and chopped finely)
Onions - 2 (finely chopped)
My Mom's Sambar powder - 1 tsp.
Coriander powder - 1 tsp.
Cumin/Jeera powder - 1/2 tsp.
Salt (to taste)
Oil - 2 tsp.
Butter - 1 tsp.
Saunf/Fennel seeds - 1 tsp.
Garam Masala -1/2 tsp.
Coriander leaves - few (chopped)

Method:
Boil potatoes and peel the skin.
Heat oil in a pan and add fennel seeds. Add onion pieces, garlic and green chillies. Saute till the onion turns translucent. Add capsicum and saute for 4 minutes. Add tomatoes and saute till mushy.
Add boiled potatoes and mash them. Add Sambar powder, coriander powder, cumin powder, salt to taste and mix well.
Add 1 to 2 cups of water. Bring it to a boil. Let it cook in medium flame for 4 to 5 minutes. Stir in between.
Finally add coriander leaves, butter and garam masala. Stir.
Remove and enjoy with pooris or rotis.

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Methi Leaves Rasam (T&T) - Priya's Easy N Tasty Recipes

This rasam is very healthy and unique as it contains methi. I didn't chop the fenugreek leaves for I was afraid that my fussy kids would not drink them. However, when I made enough amount of this rasam for lunch, the cauldron (not exactly, I actually meant the sauce pan and I'm just using this word for exaggeration) was simply empty, empty, EMPTY!!! Not even a single drop was left and the vessel was perfectly clean. I had prepared the rasam not only for lunch but also for dinner :'-(. Thanks, Priya.

Original recipe here

Ingredients:
Methi/fenugreek leaves - 1 cup
Tomato - 1 (crushed)
Garlic - 2 cloves (crushed)
Home-made rasam powder (recipe below) - as required
Lemon juice - from a lemon
Dal water - 1 cup (1/2 cup boiled dal + 1/2 cup dal water)
Water - 2 to 3 cups or as required
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Whole dry red chillies - 2
Asafoetida - a pinch
Coriander leaves - chopped few
Salt (to taste)
Oil

Method:
In a bowl add dal water, crushed tomato, crushed garlic, water, salt (to taste) and rasam powder.
Heat oil and add mustard and cumin seeds. When the seeds splutter, add red chillies and asafoetida. Fry for a few seconds. Add the fenugreek leaves and saute till they are tender. Now add the dal water mixture and let it cook till it forms foam on top of the rasam.
Simmer for 2 minutes. Add lemon juice and coriander leaves. Remove from heat.
Serve immediately with hot rice.

Home Made rasam powder
Original recipe here

Ingredients:
Toor/Arhar dal - 1 tsp.
Coriander seeds - 1.5 tsp.
Channa dal - 1 tsp.
Cumin seeds - 1/2 tsp.
Black peppercorns - 1/2 tsp.
Fenugreek seeds - 4
Dry red chillies  - 2
Curry leaves - 5
Turmeric powder - a pinch

Method:
Dry roast all the ingredients separately except turmeric powder. Cool and powder them. Mix the turmeric powder. Use the powder with the rasams.

Sent off to "T&T-Priya's Easy N Tasty Recipes" hosted by PJ; event owned by Lakshmi.

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Brownies (Low-Fat Version)

Ingredients:
APF/Maida - 1 cup
Cocoa powder (unsweetened) - 3 tbsp.
Baking powder - 1/2 tsp.
Baking soda - 1/2 tsp.
Caster sugar - 1 cup
Skimmed milk - 1/2 cup
Egg whites - 2 (beaten)
Oil - 1 1/2 tbsp.
Vanilla essence - 1 tsp.

Method:
Sift the cocoa powder, flour, baking powder and soda together.
Stir in the caster sugar, beaten egg whites, vanilla essence and oil till incorporated.
Pour the mixture in an 8 inch square pan.
Bake at 180°C in a pre-heated oven for 25 minutes or until firm to touch.
Remove from oven and cool completely. Cut them and remove carefully.
Enjoy!!
Recipe: Sanjeev Kapoor

Sent off to Priya's "Bookmarked Recipes-Every Tuesday (Volume-17)" event.

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Gajrela/Gajar Ka Halwa/Carrot Halwa (Version 4.0)

We get the reddish variety of carrots (and inexpensive too) in this bleak season. This is the traditional Punjabi carrot halwa mainly prepared in the  winter season and also in grand and opulent Punjabi weddings.

Ingredients:
Grated carrots - 2.5 cups
Sugar - 3/4 cup (or as per taste)
Milk - 2 cups
Khoya (sweetened) - 1/4 cup (grated)
Green cardamom powder - 1/2 tsp.
Ghee (as needed)
Nuts and raisins

Method:
Add grated carrot in a non-stick pan. Pour milk and cook till the milk evaporates in low flame (this takes a lot of time).
Add the sugar and khoya. Let the sugar melt and allow to cook till it becomes thick.
Meanwhile roast the nuts and raisins (which I didn't add). Add this to the halwa. Add 2 tsp. of ghee and stir till the mixture leaves the sides of the pan.

Enjoy warm or cold!!
Note: Peel the outer skin and grate the carrot.


Carrots

Sent off to "Flavours Of Punjab" event hosted by Pari and started by Nayna.

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Carrot Milk

Ingredients:
Carrots - 4 (small)
Milk - 2.5 cups
Saffron strands - a pinch
Sugar - as per taste
Green cardamom powder - a pinch

Method:
Cut the carrots into pieces and steam them. Grind the steamed carrots.
Boil the milk and remove from heat. Allow the milk to be warm.
Now blend the mik, sugar, ground carrot, cardamom powder and saffron.
Enjoy this carrot milk warm during the biting cold of winter and chilled during the blazing heat of summer.
You can add some dry fruits and nuts to make it more enthusiastic with crunchiness.

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Instant Cracked Wheat & Oats Idli (T&T-Priya's Easy N Tasty Recipes)

This is a very nutritious version of idlis.

Click here for original recipe.
Ingredients:
Cracked wheat - 1 cup
Quick cooking oats - 1 cup
Sour curd - 1 cup
Carrots (small) - 2 (grated)
Ginger - 1 tsp. (grated)
Green chillies (deseeded) - 2 (chopped)
Coriander leaves - a few (chopped)
Salt (to taste)
Eno fruit salt - 1 tsp.

For tempering:
Mustard seeds - 1 tsp.
Chana dal - 1 tsp.
Split urad dal - 1 tsp.
Oil

Method:
(The original recipe goes for rolled oats but instead I used quick cooking oats)
Dry roast cracked wheat for 2-3 minutes.
Cool.
Grind them like rava.
In a mixing bowl, add the ground cracked wheat, oats and salt and mix well.
Now add carrot, ginger, green chillies, coriander leaves, sour curd and salt and mix well.
Add reqired water and mix it to form a thick idly batter.
Temper the given ingredients and add it to the batter.
Grease the idli plates and keep them ready.
Now add 1 tsp. of eno salt and mix immediately.
Pour this batter in the idli plates.
Steam cook for 10 minutes.
After 10 minutes remove from heat and let it cool for 5 minutes.
Carefully remove the idlis and serve with any desired chutney.

Sent off to "T&T-Priya's Easy N Tasty Recipes" hosted by PJ; event owned by Lakshmi.

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Microwave Chocolate Thirati Paal (T&T) - Priya's Easy N Tasty Recipes

Original recipe here.
Ingredients:
Sweetened condensed milk - 1 can (400gms)
Yogurt- 3 tbsp.
Ghee - 1 tbsp.
Dark chocolate powder - 2 tbsp.
Nuts of your choice for garnishing

Method:
In a microwave safe bowl, add condensed milk, yogurt, ghee and dark chocolate powder and mix well.
Microwave high for 10-12 minutes or according to your oven power. Stir every 3 minutes and continue cooking.
Remove and add in a bowl. Garnish with chopped nuts.

Enjoy!

Sent off to "T&T-Priya's Easy N Tasty Recipes" hosted by PJ; event owned by Lakshmi and "MEC-Sweets" hosted by Priya and started by Srivalli.

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Methi Baigan Masala

Ingredients:
Methi/Fenugreek leaves - 4 cups
Green chillies - 4 (de-seeded and chopped)
Eggplants/brinjals - 6 (big) or 10 (small)
Onions - 4 (chopped)
Oil
Salt (to taste)
Dry mango powder/Amchur powder - 1/2 tsp.
Kashmiri red chilli powder - 3 tsp.
Besan/Gram flour - 1/2 cup
Baking soda - a pinch
Mustard seeds - 1/2 tsp.
Curry leaves - 2 sprigs
Ginger - garlic paste - 1.5 tbsp.
Tomato puree - 1/2 cup
Coriander powder - 1 tsp.
Turmeric powder - 1/2 tsp.
Cumin powder - 1 tsp.
Garam masala powder - 1/2 tsp.
Coriander leaves - few (chopped)

Method:
For fenugreek leaves:
Wash and chop (I didn't chop) the leaves. Heat oil in a pan and add 2 chopped green chillies, 2 chopped onions and saute till translucent. Add the fenugreek leaves and salt. Saute till it is cooked well. Keep aside.

For Brinjal/eggplant:
Wash and slit at the base of eggplants with the stem intact. In a small plate, mix 1/2 tsp. of amchur powder, 1 tsp. of red chilli powder and salt. Apply this mixture to the eggplants.
In a mixing bowl, sift the gram flour and baking soda. Add 1 tsp. red chilli powder and salt to taste. Mix well.
Now add required water to form a batter without any lumps.
Pour oil in a kadai to deep fry the eggplants and heat it.
Dip the eggplants in the batter and slowly slide them in the hot oil. Deep fry carefully till golden colour. Make sure that the eggplants are cooked well. Keep aside.
Note: If the batter is too thin, it won't coat on eggplants. Be careful while deep-frying the eggplants.

For the gravy:
Heat oil in pan and add mustard seeds, curry leaves, 2 chopped green chillies and ginger-garlic paste. Saute till the raw smell fades away.
Add 2 chopped onions and saute till translucent. Add the tomato puree and stir till it releases oil. Reduce heat and add red chilli powder, cumin powder and coriander powder and sitr. Add turmeric powder and garam masala powder and saute for a minute. Add 1.5 cups of water or required water and bring it to a boil. Add chopped coriander leaves and salt. Simmer for a few minutes.

Arranging the dish:
Spread the fenugreek/methi leaves on the plate. Arrange the eggplants and pour the gravy on top. Serve immediately with rice or chapathi
Recipe: Sanjeev Kapoor

Sent off to Priya's "Bookmarked Recipes-Every Tuesday (Volume 16)" event.

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Jain Punjabi Chole

Ingredients:
 White chickpeas - 1 cup
Goose berries/Amla - 3 (sliced)
Tea leaves - 2 tsp.
Salt (to taste)
Green chillies - 2 (slit)
Cumin seeds - 2 tsp.
Tomatoes - 4
Kashmiri red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Pomegranate seeds (anardana) - 2 tsp. (powdered)
Oil
Corinader leaves (few) - (chopped)

Method:
Soak the chickpeas overnight. Tie tea leaves and amla/gooseberry slices (original recipe goes for dried amla) in a piece of muslin cloth. Add fresh water to the chickpeas, required salt and tea muslin cloth. Pressure cook upto 3 to 4 whistles. Remove the muslin cloth and strain the chickpeas.
Dry roast 1 tsp. of cumin seeds, cool and powder them. Puree 3 tomatoes.
Heat the oil in a pan and add 1 tsp. of cumin seeds. When they sizzle, add green chillies and saute for a minute.
Add tomato puree and saute till the oil separates.
Reduce heat and add red chillies, coriander, cumin and pomegranate seed powders and saute for a few seconds.
Add the chickpeas and saute. Check for salt and simmer for 5 minutes. Remove from heat.
In another small pan, add 1/2 tsp. of oil and add a tomato (diced) and saute for a minute. Add this tomato to the chickpeas and cover for 5 minutes. Finally garnish with coriander leaves.
Enjoy with poori or roti.
Recipe: Sanjeev Kapoor.

Note:

I cooked chickpeas separately.

Sent off to "Flavours Of Punjab" event hosted by Pari and started by Nayna.

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Naan

Naans are cooked in tandoors or clay ovens. I don't own either, so I cooked my naans on a tawa and grilled a few of them.

Grilled Naan

Ingredients:
APF/Maida - 3 cups + extra flour.
Yeast - 1 tsp.
Sugar - 1 tsp.
Salt - 1 tsp.
Warm milk - 1/2 cup
Warm water - 3/4 cup
Yogurt - 2 tbsp.
Oil

Method:
Dissolve yeast in warm water and add milk and sugar. Keep aside until it becomes frothy.
Add salt to the flour and mix well. Add yogurt, 2 tsp. of oil and yeast water amd mix well.
At this stage, the dough becomes sticky, so add little flour and knead it into a pliable dough.
Pour a little oil on the top of the dough and cover with cling wrap or a kitchen towel. Keep it in a warm place till the dough becomes double the size.
Punch the dough slowly and divide it into equal-sized balls.
Dust the rolling surface with a little flour and flatten the balls thicker than chapathi in oval or round shape.
Cook the naan on a tawa on both sides. Sprinkle and apply oil on the top of naan and cook.
Serve hot with any of your fav side dish. Don't serve cold.

Naan cooked on tawa

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Pudina/Mint Chicken

Ingredients:
Chicken - 1/2 kg (cut into bite-size pieces)
Pudina/Mint leaves - 1 cup
Onions - 4 (chopped)
Tomato (small) - 3 (chopped)
Garlic - 6
Ginger - 1 inch
Pepper powder - 1 tsp.
Kashmiri red chilli powder - 1.5 tsp.
Coriander powder - 3 tsp.
Turmeric powder - 1/2 tsp.
Salt (to taste)
Oil
Peanuts - a handful
Green chillies - 3 (slit)
Coriander leaves - few (chopped)
Curry leaves - 2 sprigs

Method:
Dry roast the peanuts and remove the skin. Grind garlic and ginger into a paste. Chop the mint leaves.
Heat oil in a pan and add curry leaves, peanuts and green chillies. Saute carefully.
Add onion pieces and saute till it changes color.
Add mint leaves and saute for a minute.
Add ginger-garlic paste and saute till the raw smell fades away.
Add the tomatoes and salt and saute till mushy.
Add chicken and mix well till the chicken changes color. Reduce the heat and add red chilli, turmeric, pepper and coriander powders.
If required add little water (I didn't add any water). Close the pan with a lid and cook the chicken till tender by stirring occasionally.
Finally add the coriander leaves.
Serve with roti or rice.

Sent off to Sameena's "Chicken Recipes Event".

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Cauliflower Paratha

Ingredients:
For stuffing:
Cauliflower - 1 (medium)
Onion - 1 (finely chopped)
Ginger - 1.5 tsp. (grated)
Chopped coriander leaves - few
Salt (to taste)
Cumin powder - 1/2 tsp.
Amchur powder - 1/2 tsp.
Garam masala - 1/2 tsp.
Tandoori masala - 1/2 tsp. (optional)
Kashmiri red chilli powder - 1/2 tsp.

For paratha:
Whole wheat flour - 2 cups
Salt (to taste)
Water (as required to knead)




Shredded  Cauliflower

 Method:
Mix salt and wheat flour in a bowl. Add required water and knead into a smooth dough. Cover and keep aside.
Cut the cauliflower into medium-sized florets with tender stalks. Heat 4 cups of water. Add 1/2 tsp. of salt and dissolve. Drop the florets and let it sit for 5 minutes. Remove the florets with a slotted spoon. Pat dry the florets. Add this to the blender or food processor and shred them. Sprinkle salt and mix well. Keep aside for 15 to 20 minutes. After 20 minutes, take a fistful of shredded cauliflower and squeeze out the water. Continue the process with the remaining.
Pat dry the onion pieces and coriander leaves. Add this to the cauliflower. Add the powders and ginger and mix well.
Knead the dough again and divide them into equal portions of balls. Take one ball and dust with maida/APF and flatten into a 4-inch circle. Place 1 tbsp. (or according to your measurement) of cauliflower stuffing and bring the edges to the centre and seal it.
Again dust with APF/maida and flatten the ball into chapathi. Don't give too much pressure while rolling with rolling pin. While rolling, 2 to 3 holes may appear and it's not a problem.
Heat a tawa and cook the paratha in medium-low flame (the stuffing inside will get cooked). When you see the brown spots on both sides remove and place on a plate. While the paratha is cooking in the tawa, you can roll another paratha simultaneously. Continue this process with the remaining balls.
Enjoy with thick curd and your favorite pickle.

Sent off to "Flavours Of Punjab" event hosted by Pari and started by Nayna.

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Brownies

It's a very easy and simple recipe.

Ingredients:
APF - 3/4 cup
Butter - 1/2 cup
Sugar (granulated) - 1 cup
Cocoa powder( Cadbury's) - 3 tbsp.
Baking powder - 1/2 tsp.
Salt - 1/2 tsp.
Eggs - 2
Vanilla essence - 1 tsp.
Walnuts - 1/2 cup (chopped)

Method:
Melt butter. Mix eggs, butter, cocoa powder and sugar. Beat hard.
Add sifted flour, baking powder and salt. Add vanilla and chopped nuts.
Pour into a well-greased 8" x 8" square pan. Spread evenly.
Bake for 25 to 30 minutes at 180°C (Or until the tester comes out clean according to your oven).
Sprinkle powdered sugar over brownies when just taken out of the oven or cover with frosting if you prefer.
Cool completely and cut them into desired shapes.

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Paneer Tikka Kathi Roll

Spicy Cottage Cheese Rolls

Ingredients:
For Paneer Tikka:
Paneer cubes - 200 gm
Capsicum (big) - 1 (diced)
Tomatoes - 2 (deseeded and diced)
Oil

For marination:
Red chilli powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Besan/Gram flour - 1 tbsp.
Chaat masala - 1/2 tsp.
Kasuri methi - 1/2 tsp.
Garam masala - 1/ tsp.
Garlic paste - 1/2 tsp.
Garlic paste - 1/4 tsp.
Yogurt (whisked) - 1/4 cup
Salt (to taste)

For chapathi:
Whole wheat flour - 1 cup
Salt (to taste)
Water (as required)

For Rolls:
Cloves

Method:
Mix all ingredients in "for marination" in a deep bowl. Add paneer and tomato pieces and mix gently.
Keep aside for 10 minutes.
Heat oil in a pan and add the capsicum pieces for 2 to 3 minutes. Add the paneer and tomato mixture and saute gently without breaking paneer in medium-high heat.
Cook till it becomes dry. Cool.

For chapathi:
In a bowl mix flour and salt. Add required water and knead into a smooth dough. Divide the dough into 7 to 8 equal balls. Roll them into thin chapathi. Cook each chapathi on both sides. Set aside.

For the roll:
Divide the paneer stuffing into 7 to 8 portions. Place one portion of paneer filling in each chapathi and roll tightly. Pin 2 cloves on the folds of the chapathi.
While serving, warm the rolls on a tawa. Cut them into two pieces and enjoy or perfect for lunch box.
Adapted from: Sanjeev Kapoor

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Happy Diwali!

"Happy Diwali, Folks!

Wish you all a very happy and safe Diwali with happiness and prosperity.

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Moong Dal Laddu/Pasi Paruppu Laadu

Ingredients:
Moong Dal/Pasi Paruppu - 1/2 cup
Milk Powder - 1/2 cup
Sugar - 1/4 cup to1/2 cup (or as per taste)
Green cardamom powder - 1/4 tsp.
Warm ghee - as required

Method:
Dry roast moong dal till they turn golden colour.
Cool and powder dal.
Powder the sugar.
In a bowl, add moong dal powder, milk powder, sugar powder and cardamom powder and mix well.
Add ghee little by little to the mixture until they reach the 'laddu' consistency (i.e. to be able to shape into balls).
After an hour, store in an air-tight container.

Note:
Milk powder contains sugar.  Be sure to adjust the sugar level according to taste.

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