PANEER IN PINK-KARWA CHAUTH SPECIAL

" Cooking is love made visible " Love,laughter and good luck too,May this Karwa Chauth be super special for you.
INDIA is a secular country which has many festivals clubbed for the entire year and there isn't a single ocassion among them which is not celebrated without sweets.Food is an integral part of Indian festivals.

This year Karwa Chauth will be celebrated on October 30,2015.Celebrated with great fervor across North India ,Karwa Chauth is a special festival.It celebrates love and it urges people to go the extra mile for their beloved.Speaking of tradition ,as you may or may not be aware of,there is a tradition of gifting something special to your spouse on Karwa Chauth.For me to cook my husband's favorite is the wonderful gift. Here presenting my husband's favorite 'RASMALAI' with a twist. 
Indian desserts have one ground rule.Anything that can go in milk products and sugar can come out tasting like heaven.So this recipe has milk and paneer and comes out with a heavenly taste.
INGREDIENTS                                                                       
1 litre full cream milk
250 gm paneer
2 kinds of sugar ( 1 cup crystalline sugar for rabdi and 1/2 cup castor sugar )
1tsp mixed dry fruits or masala milk powder
4 tsp rose essence or rose wate for flavouring
1 tablespoon red food color

 METHOD:
For RABDI
Heat the milk along with sugar,2 tsp rose water and masala milk powder ,boil it till it reduces in quantity and becomes little thick.Add 2 tsp red food color.


To make PANEER DUMPLINGS:
Crush paneer ,add 1 tsp rose water and a drop of red color.Add castor sugar.Mix and knead till smooth.Make small balls simply like cheese ball.Now its the time for twist......innovative and healthy....Steam these paneer balls in Idly mould for 10 mins.

Add these steamed Dumpling in rabdi and simmer for 2-3 mins.Garnish with black raisins,almond and pistachio slices.Enjoy the beautiful day and may the almighty bless my married friends with a happy and long married life.
Your expert views and friendly suggestions are welcome. Anamika

PANEER RECIPES [PART 1]

 PANEER ......Savory or sweet

You are always a treat                                                 

A vegetarian's muse you are

As versatile you are

Tofu or Paneer

I"ll always choose paneer

Paneer has been my all time favourite.Panner -Indian cottage cheese is a popular and integral part for Indian Cuisine throughout North and South India.Paneer...A white chunky stuff is a versatile dairy product and is used as dessert,snacks or for main course cooking.It is even used for garnishing the delicious dishes.
It is an unaged,acid-set ,non -melting form of cheese made by curdling heated milk with lemon juice or other food acid.
In India it is known as paneer,chenna.
Festivals are around the corner.We all Indians want to make interesting and traditional Indian recipes.
As a panner lover, I usually experiment a lot of dishes with it and  I present here an array of light and refreshing,rich and hearty dishes that can be prepared using Paneer as main ingredient.
Please try my recipes at your kitchen and share your experiences with me in comments.Happy festivity........


1 PANEER GULABO

Simple yet flavorful and tasty is Paneer gulabo.Gulabo means pink colour of nature in Indian language.The pink colour in the above recipe comes from beetroot This recipe was inspired by beetroot halwa which I read in one of the recipes by Tarla dalal..Just an experiment on the taste buds of my family an it came out with surprising result...vibrant in colour and rich in taste...Here it goes.....

Ingredients:
1/2 cup beetroot chopped
1 tomato chopped

250 gm paneer ...cut in cubes

pinch asfoetida

1 teaspoon cumin seeds

1 tablespoon butter

Spices; salt,turmeric,red chilly powder,garam masala                             

Method:

Heat butter in a pan.Add cumin seeds and asfoetida...add chopped tomato...saute for 2-3 mins.Add turmeric,red chilly powder and salt...saute till oil leaves the edges Add chopped beetroot ,saute for 5 min.Add paneer pieces and 1/2 cup water cook on medium flame.When you get your desired consistency add garam masala.Serve with steamed rice and see your family enjoying the healthy and colourful dish. 

Tiffin Mania-Lunch box recipe (part 2)

MOM'S SPECIAL PARANTHA

This is very interesting parantha ....Got its quirky name as my mother used to make for my tiffin and   as a child i was fascinated and amazed by the taste of these paranthas.Just as I loved these as a child my daughters love them too...
I think "SUPERMOM" can churn out delightful dishes in no time,any hour of the day,with as many or as few ingredient,yet suiting everyone's liking.
These paranthas were packed for my lunch time....However ,I never ate them during lunch time......Well !!! that's because it got over during attendance.
Anyways, this is a delicious parantha with a magical taste.Serve this to your family and friends and watch them raving while they try to guess what the stuffing is all about.....yummy in my tummy.....

"Most important of all ,SUPERMOM have got one secret ingredient that makes it all possible-LOVE"

Happy cooking..Let's start the recipe...

INGREDIENTS:
2 medium onions
1 cup bikaneri bhujia
3-4 Tbsp tomato ketchup
1 Tbsp Saunf (fennel seeds)
Pinch of garam masala
Salt to taste
Red chilly powder to taste
All Moms probably have all these in their Pantry....

METHOD
Slice up the onions in crescent shape.Try to make thin slices so that it is easy to roll out the stuffed parantha later.If you are not comfortable with the crescent shape then go for diced.You are your own master.

Mix the onions and Bhujia along with all the spices mentioned above.

Mix it up.Looks so yummy already.But there is one thing left.

Tomato ketchup.Have you ever tried Ketchup and Bhujia sandwiched between white bread ?If you haven't,run to your kitchen right now and make yourself a sandwich.It is awesome.

To fill the parantha,roll out the dough.

And lay the stuffing as much as you can handle.I like my parantha with a thick layer of stuffing.

Now fold it from two sides.

Fold it from the remaining sides.

Tuck it nicely.















Now,we are ready to roll the parantha.


Gently roll the parantha as the stuffing is very moist.

Fry it with ghee or oil,whatever you like.


I love this parantha just as it is.But ,you may serve it with butter,pickle or yoghurt.Your kids will enjoy this tiffin treat.


Please feel free to give your suggestions....Anamika.