Mini Paneer Chilli Paratha & Awards :))))

Parathas are most important part of the Indian Cuisine. It's a flat bread, made with wheat flour, maida, and/or gram flour etc. Aloo paratha and Gobi paratha are the most famous of them all, not only in India but all over in the world. Paratha can be served as breakfast, lunch and dinner as well.

For the paratha filling, one can use any king a vegetables, spices, meats, and even fruits. I am not kidding, there is a shop in my home town which is famous for their fruit paratha.

Paneer Chilli is very famous Indo-Chinese dish, I love the spicyness of this dish. In this paratha, the filling has to be extra spicy, because flour will mellow down the spicyness little bit. Another thing to be careful and reason for these to be mini paratha is that when bell peppers are grated, they excrete some water, which in turn will make filling a little loose so smaller the paratha, it will be easier to keep it bound and rolled.

Ingredients:-
-- For Paratha Dough

• 2 cup Wheat flour
  
• 1-1/2 tbsp Yogurt
  
• 1 tbsp Schezuan Sauce
  
• 2 Garlic Clove, grated
  
• 1 tsp Oil
  
• Mint Leaves, chopped
  
• Salt to taste
  
• Black Pepper to taste
  

-- For Paneer Chilli Filling

• 2 cups Paneer, grated
  
• 1 Red Bell Pepper, grated
  
• 1/2 cup Green Bell Pepper, grated
  
• 1/2 cup Scallion, finally chopped
  
• 1 tbsp Green Chilli, grated
  
• 1 tsp Red Pepper Flakes
  
• 1 tbsp Red Hot Chinese sauce
  
• 1/2 tsp Schezuan Pepper powder
  
• 3 Garlic Cloves, chopped
  
• 1/2 tsp Ginger, grated
  
• 2 tbsp Mint Leaves, chopped
  
• 1 tsp Brown Sugar
  
• Soy Sauce to taste
  
• Salt to taste
  
• White Vinegar to taste
  

Method:-

-- For Dough

1. In bowl, mix all ingredients and knee semi-soft dough. Cover with damp cloth.

-- For Pneer Chilli Filling

1. Heat 1 tsp oil in pan. Add garlic, ginger, red bell pepper, green bell pepper, scallions, and green chilli. Sauté for 2-3 minutes on medium-low heat until excreted water from bell pepper is evaporated.

2. In bowl, mix paneer, sautéd ingredients, soy sauce, schezuan pepper powder, brown sugar, salt, red chilli sauce, red pepper flakes, mint, and white vinegar.

-- For Paratha
1. Knead the dough again for 2 minutes and make small lemon size balls.

2. Roll this dough ball in flour and roll them into thick small puries with rolling pin.

3. Place about 1 tsp of filling in the centre of puries. Cover and seal the ends and dusting flour on rolling pan, roll again.

4. In the mean time, heat a non-stick griddle at medium-high flame.

5. Dust off the excess flour and place Stuffed Paratha on griddle and cook both sides until it’s cooked. Use non-stick cooking spray.

6. Serve hot.

Enjoy...

This is my entry to Srivalli's Roti Mela: celebration of Indian flatbreads.



I also send Italian Aloo Paratha. For this lovely event.



Enjoy...

I have received this 'Inspiration award ' from my dear friends Pravs, and Sailaja. I really appreciate this lovely award, I am blushing :))) Thanks a ton.
This 'Inspiration award ' started by Jamie of Flavor Pantry. Thank You so much Jamie for starting this lovely "Inspiration Award", like others Jamie also inspired by bloggers recipes, photos, and awesome posts.



This award is given to bloggers whose stories and recipes inspire us. Whether it’s to eat healthier, dive back into our past to conjure up something we ate as children, or just make the light bulbs in our brains go on with a new idea for a recipe."

As recipients of this award, please share with us what inspires you and then pass on the Inspiration Award to 4 other deserving bloggers. Please let them know what the award means and what to do with it.

I am inspired by:-

1. I am inspired by my mom who didn't even know how to make plain rotis when she got married, and in within a year, she was a awesome cook who knew many recipes from all over the world.

2. I am inspired by my dear hubby. He is very practical and always thinks logically. He enjoys each moment of life to the fullest, very calm person, always teaches and urges me how to be calm in any situation. Love ya.

3. I am inspired by Giada De Laurentiis. She had a chance to become an actress and she chose to become a chef and to become the one like her, best of the best, is very inspiring for me. If she wanted to become actress, it would have been easy from because of her family's film background but she chose harder path of becoming a chef and she did it very successfully.

4. I am inspired by all of you. When I see all these awesome blogs, I am inspired to make mine very good as well. Some of you have great recipes, some of you have great designs, some of you are very good writers, and some have wealth of knowledge and don't hesitate to share it. Yes my fellow bloggers, you guys inspire me a lot. Keep on blogging and inspiring....

I would like to pass this award to

Swati Raman Garg
Divya Vikram
Happy Cook
Ranji

Congratulations and Enjoy your award gals :))

I also received this awesome "Rocking Girl Blogger" from my dear friends Andhra Flavors and Sailaja. Thank you so much gals, I am excited and very happy :))



I love to pass this award to :-

Sireesha
Simply Aroma
Sugar craft

Congratulations gals, enjoy ur award :))

I am also tagged by dear Neha. I already did it so here it is MEME.


This is my entry to Letz Relishh – Paneer hosted by Jayanthy Kumaran - Tasty Appetite

I am a proud member of Great Cook Community and Foodie BlogRoll

Hi friends,

I recently came across this wonderful website Simple Daily Recipes. They also started a community called Great Cooks Community. I did go through some of the blogs from this community, and I am happy to agree that the name "Great Cooks Community" perfectly matches the contents and quality of the blogs.

I decided to become a member, and now I am also part of this community. Its a wonderful place to get to know about new blogs and fellow bloggers. Great place to learn new things, techniques and get feedback from highly knowledgable bloggers. I strongly recommend my friends and fellow bloggers to join this community. Hope to see you all here :))


As I promised Jill, the owner of Simple Daily Recipes, that I will be doing my part for the Foodie BlogRoll in promoting and linking back to the website. First of all, my appologies Jen, the owner of Foodie BlogRoll, that I didn't do this earlier. The only reason is I didn't know that I had to do something like that and I was very new to blogger world when I joined Foodie BlogRoll. As the saying goes, better late than never. Here it is, my tribute to Foodie blogroll.

Foodie blogroll is also a great community with some cool features. I love the feature that shows daily Most recent 10 blogs and random 10 blogs. This is the great way to get to know what is happenning in the world of blogging and be up to date with fellow bloggers updates. Also, I made some good friends, fellow bloggers, from this site. Again, I urge my fellow bloggers to be a part of this wonderful website, it will only help you, like it helped me. Check out my sidebar for the blogrolls.

Thanxxx.

Bistro-Style Tomato Soup & Tag

Whenever I don't have time to make full dinner, I love this hearty soup. This is very easy recipe. When you visit bistros, they more often or not have Tomato soup on their menus. They make tomato soup in bulk, and usually it tastes different than the regular tomato soup. It is served with sour cream or yogurt. The secret is "Marinara Sauce". Yep, they use marinara sauce with other fresh ingredients. The soup with marinara is very popular in USA, Italy and in Greece. Sometime the taste of this soup is little bland, so I added cumin powder, tomato paste, and red chilli powder.

Giada, Everyday Italian Fame, made a similar soup with pasta and cannellini beans. Even though I haven't had a chance to make that but It looked like a must try. By the way, this is out of context but I must share, Giada is blessed with baby girl in March of this year "Jade Marie De Laurentiis Thompson" photo.

Ingredients:-

• 1 Onion, chopped
  
• 3 Garlic Cloves, chopped
  
• 1 Carrot, chopped
  
• 2 tbsp Olive Oil
  
• 1 Bay Leaf
  
• 4 cups Marinara Sauce
  
• 1 tbsp Tomato Paste
  
• 4-5 cups Vegetable stock
  
• 1-1/2 tsp Cumin Powder
  
• 1-1/2 tsp Red Chilli Powder
  
• 1 tsp Basil, dry
  
• 1 tsp Oregano, dry
  
• 1/2 cup Navy beans
  
• Salt to taste
  
• Black Pepper to taste
  

-- For Garnish

• Mexican style cheese
  
• Scallions, chopped
  
• Low Fat yogurt
  

Method:-
1. Heat oil in sauce pan. Add onion, garlic, carrot, and bay leaf.

2. Seasoned with salt and black pepper. Mix well and sauté for 3-4 minutes.

3. Add tomato paste, basil, oregano, cumin powder, navy beans, and red chilli powder. Cook for 2-3 minutes.

4. Add marinara sauce, and vegetable stock. Cover with lid and bring it to the boil. Simmer for 15 minutes.

5. Take out bay leaf. Blend the soup until smooth. If it’s very thick, add little more stock or water.

6. Pour soup back in the pan, taste and season. Heat it for 3-4 minutes more on high heat.

7. Serve with dollop of yogurt, scallions, and cheese.

Enjoy...

My dear friend, Shubha, tagged me for 10 things I hate. I don't hate too many things and it was a struggle to compile the list. My hate list is not that different from many other people. Like most, I hate hypocrites, dishonest, liars, and back-stabbers, if thats a word. I hate to be late, and don't like people who are usually late that much either. As far food items are concerned, I don't eat many things but I don't hate them, rather I don't like them. These include eggplant, karela, okra which are not crispy. Oh! I hate chefs who use tomato ketchup in gravy and curry recipes. Above all, I hate I can't find 10 items that I hate.

Linguine With Toasted Bread Crumbs & I am good Chatterbox :P

Before explaining why I am chatterbox, let me first start with my bread and butter in the blogger world, the recipe!!!

I love pasta and sometimes I eat pasta without any sauce or spices. Linguine means "little tongues" in Italian. It looks like Fettuccine though, just a tad thin. I saw this dish on chef Mario Batali's show "Molto Mario". This is simple yet delicious Linguine dish, no sauce needed. The best flavor comes from toasted bread crumbs. I used store-bought bread crumbs. One can make them fresh at home as well. This is my favorite pasta dish, since its a refreshing change from pasta dishes with heavy sauces. The important thing is to use little more Olive Oil and serve immediately because bread crumbs absorb all the liquid from the pasta and make them very dry.

Ingredients:-

• 1/2 lb Linguine
  
• 3 Garlic Cloves, chopped
  
• 2 cups Bread Crumbs, seasoned
  
• 1-1/2 tbsp Cranberries, dry
  
• 2 tbsp Almonds, chopped
  
• 1/2 tsp Red Pepper Flakes
  
• 1/4 tsp Marjoram, dry
  
• 1/4 tsp Basil, dry
  
• 1/4 tsp Parsley, dry
  
• 4 tbsp Olive Oil
  
• Salt to taste
  
• Black Pepper to taste
  
• Parmesan Cheese
  

Method:-
1. Cook linguine as per the instructions on the packet.

2. Heat oil in pan. Sauté chopped garlic for 1 minute.

3. Add parsley, red pepper flakes, and bread crumbs.

4. Toast bread crumbs on medium-low heat for 3-4 minutes or until they are little golden.

5. Add almonds and cooked linguine. Mix well.

6. Take out pasta in serving bowl and add cranberries.

7. Drizzle olive oil over the pasta and sprinkle grated parmesan cheese on top.

8. Serve hot.

Enjoy...

I got this good chatter award from dear Cham and Kamala .



Thank you so much gals for this award :)) I love to pass this award to Ranji, Subha, Divya Vikram, Bhags, Vandana Rajesh, Homecooked for being good Chatterjees :)).

First of all, thank you so much Archana for letting me know about this event :))



This is my entry to Monthly One Dish Meal Event hosted by Archana from Archana's Kitchen. She wanted me to participate in this lovely event with this dish. Thank you so much for hosting this great event :))

This is my entry to AWED :Italiano hosted by Dhivya.

Poha Khaman and Awards :)))

Hi All, I am back. Thank you so much all for your concerns about my health. It’s really touching. I missed all of you and some great recipes :(( This brings me to my new recipe post, Poha Khaman.
I love Khaman. It is my all time anytime favorite snack. It is very easy to make. This one is made with Poha and spices. The texture of this snack is very soft and taste is sweet and savory. The toppings add more flavor to the original taste of Khaman. Poha Khaman are usually served with tomato and onion salad. This can be served as a appetizer too. The twist is garlic wafers which make this Khaman recipe unique. Each bite is filled with khatta-mitha, garlicky, and spicy flavor.

Ingredients:-

• 2 cups Poha, thick
• 3 tbsp Gram Flour
• 1/2 cup Yogurt, bitten
• 1/2 cup Water
• 1/4 cup Green Peas, boiled
• 1 tbsp Green Chilli, chopped
• 3 Garlic Cloves, chopped
• 1 tsp Ginger, grated
• 2 tsp Sesame seeds
• 1-1/2 tsp Sugar
• 1 tbsp Lemon Juice
• Pinch of Asafetida
• 4-5 Curry Leaves
• 5 tbsp Oil
• 1/2 tsp Cumin Seeds
• 1/4 tsp Mustard
• Salt to taste
• Black Pepper to taste

-- Other Ingredients

• 1 Tomato, seeded and chopped
• 1 small Red Onion, chopped
• 1 tsp Cilantro, chopped
• 1/2 tsp Mint, chopped
• 1 Garlic Clove, thinly sliced
• Pinch of Red Chilli powder
• Chat Masala to taste
• Salt to taste

Method:-
1. Wash Poha well and soak for 10-15 minutes after draining water.

2. In Pan, toast gram flour until its little golden or until it is toasted.

3. Heat oil in pan. First cook slice of one garlic until its golden brown. Put it on paper towel to remove extra oil. It should look like a wafer.

4. In the same oil, add mustard seeds. When they start to crackle, add cumin seeds.

5. Add curry leaves, garlic, ginger. Sauté for 1 minute.

6. Add green chilli, gram flour. Cook for 2-3 minutes on low heat.

7. In Poha, add salt, sugar, asafetida, sesame seeds, and lemon juice. Mix well.

8. After 2-3 minutes, add green peas, Poha mixture in pan, with water, and yogurt. Mix well, and cook on low heat for 12-15 minutes. Stir occasionally.

9. Grease deep dish with little oil. Pour Poha Khaman into the dish and let them set for 10 minutes. Cut them into the pieces after they set.

11. In the mean time, mix tomato, onion, cilantro, mint, red chilli powder, chat masala, and salt.

12. Serve Poha Khaman with tomato and onion mix on top.
Enjoy...

This is my entry to - Shama's Fast Food Poha Event

Now to Awards…..A Two Awards, at that....Hurrayyy :)))

Dear friends, My fellow blogger Divya, Shubha, and Meera passed this rocking award for "Rocking Girl Blogger" to me.

I am so excited and very happy. Thank You so much gals for this award:)))
I would love to pass on it to Kalai , Cham, Sukanya Ramkumar, Laavanya, Pearlsofeast, Uma, Prajusha

I also received this “Nice Matter Award” from dear Ranji and SwatiSwati. I really appreciate this lovely award, I am blushing :))) Thanks a ton.


“Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration also for those who are a positive influence on our blogging world.”

Now my turn to pass on this award. Sagari, Seena, Trupti, Pravs, Kamala, Asha.

Enjoy your awards gals. And Ya!!!! don’t forget to scream with happiness, like me :P

Tostadas

I love Mexican food. Mexican cuisine has excellent spicy and rich dishes. I love Tostadas because they have layers of flavors of rice to beans to salsa to cheese and vegetables too. Tostadas are very easy to make, and when you are in hurry or want to serve in a party to lot of people, this is the perfect entree. I made fresh cilantro sauce instead of plain sour cream, which is much more flavorful than plain sour cream.
Ingredients:-

• Tostada
• 1 Iceberg Lettuce - shredded
• 1/2 cup Mexican Cheese
• 1/2 cup Rice, boiled
• Hot Salsa, to taste
• Scallions, chopped

-- For Chunky Guacamole

• 1 Avocado, chopped
• 1 tsp Green Chilli
• 1 tbsp Lemon Juice
• 1 small Tomato, chopped
• 1 small Red Onion, chopped
• 1 tsp Hot Sauce
• Salt to taste

-- For Beans

• 1 cup Black Beans
• 3/4 cup Corn Kernels
• 1-1/2 tbsp Chipotle pepper, chopped
• 3 tbsp Red Bell Pepper, chopped
• 1-1/2 tsp Taco Seasoning
• 1 tbsp Oil
• Salt to taste

-- For Cilantro Sauce

• 1-1/2 cup Cilantro
• 1 tbsp Jalapeño
• 1/2 cup Sour Cream, light
• 3 tbsp Yogurt
• 1/2 cup Water
• Salt to taste

Method:-

-- For Guacamole
1. In a bowl, stir together the avocados, tomatoes, onion, lemon juice, green chilli, salt, and hot sauce.

2. Stir as little as possible. Do not mash avocados.

-- For Beans

1. In a bowl, mix black beans, corn kernels, red bell pepper, taco seasoning, oil, and salt.

2. Heat in microwave for 2 minutes.

-- For Cilantro Sauce

1. In blender, mix Cilantro, sour cream, yogurt, lemon juice, jalapeño, salt, and water. Blend until it is smooth and creamy.

--For Tostadas

1. Arrange Tostadas in baking sheet with a liberal amount of beans and rice.

2. Put spoonful of Chunky Guacamole on it.

3. Top with hot salsa and then cheese. Broil until cheese is melting.

4. Serve immediately with lettuce, cilantro sauce, and chopped scallions.

Enjoy...

Rajasthani Chana Curry

Every region in India has their own style of cuisine. This recipe comes from land of the brave, Rajasthan. Rajasthan is famous the warriors, kings, great battles, Rajputs, and eye-catching architectural gems like Castle of Jaipur, Hawa Mahal, ChittarI Palace, and many more. It is also famous for its amazing food. The most popular dishes of Rajasthan are Dal-Bati, Churma, Gavarfali ki subzi, Papad subzi, Gatta Kadhi, Ghevar, Balushahi, Missi Roti , and Ker-Sangri. Most important ingredient in Rajasthani food is Ghee, and they believe that their curries are incomplete without it.

This dish is not very well-known because mainly it’s cooked in homes as their day-to-day meal. It is very similar to Jaishalmer chana subzi. I ate this dish first time at one of my neighbors', and I love it since then. This dish works best with, Ghee Jeera Pulav.

Ingredients:-

• 1 cup Bengal gram, (kala chana)
  
• 1 small Potato, boiled and mashed
  
• 4-1/2 tsp Besan
  
• 1 Onion, chopped
  
• 1 tsp Cumin Seeds
  
• 3 tbsp Oil
  
• 2 tbsp Ghee
  
• 1 Cinnamon stick
  
• 2-3 Cardamom
  
• 5 Cloves
  
• 1/4 tsp Asafoetida
  
• 1 tbsp Dhania-Jeera Powder
  
• 4 Green Chilli, chopped
  
• 3 Garlic cloves, chopped
  
• 1 tsp Red Chilli powder
  
• 1 tsp Rajwadi Garam Masala
  
• 1-1/2 cup Yogurt
  
• 1-1/2 tsp Chat masala
  
• 1/2 cup Spinach, chopped
  
• Salt to taste
  
• Cilantro, chopped
  

Method:-
1. Soak chana in water overnight. It is advisable to use hot water initially.

2. Wash chana well, and pressure cook until its cooked completely. Drain well after cook.

3. Heat oil and ghee in pan. Add cumin seeds.

4. When they start to crackle, add cinnamon stick, cardamom, and cloves. Cook for 1-2 minutes.

5. Add onion and garlic and sauté for 4 minutes or until it is little brown.

6. Add green chilli, red chilli, asafoetida, turmeric, dhania-jeera powder, spinach, rajwadi garam masala, salt, and sprinkle some water to prevent it from burning. Cover it with lid and cook for 5 minutes on medium-low heat.

7. Add cooked chana and mash lightly. Add yogurt, mashed potato, and besan. Mix well.

8. Cook for 3 more minutes. Add 2-1/4 cups of water and chat masala. Bring it to the boil.

9. Turn down the heat to low, cover with lid and let it simmer for 10 minutes. Stirring occasionally.

10. Garnish with cilantro and serve hot with ghee jeera rice or bajara roti..

Enjoy...



This is my entry to RCI - Rajasthan hosted by Padmaja of SpicyAndhra.

Visual Treat Event hosted by Sanyukta.