Paneer - Potato Frankie

To me Frankie is vegetables covered in warm wheat blanket. I remember when I was very little, that is what we called it because of the way my aunt wrapped it around vegetables. These frankies were so delicious, I still remember the taste. I mostly had Chinese-flavored frankie in India. I am not sure of the origin of frankie but I would like to think they are Indian version of wraps which are usually spicy and grilled. One can make frankies with tortilla, roti, or even with crepe batter. It is a perfect afternoon snack, picnic snack, or morning breakfast.

Paneer and potato are always great together. The use of tamarind and touch of brown sugar in the filling tastes like heaven to me. It is spicy at first and then as you chew on it is savory and sweet.



Ingredients:-

-- For Rotis

• 1 cup Whole Wheat Flour
  
• 1/4 cup All Purpose Flour
  
• 1/4 tsp Turmeric
  
• 1/2 tsp Cumin Powder
  
• 3 tbsp Oil
  
• Sat to taste
  
• Water for the dough
  

-- For Filling

• 1 cup Paneer, cubed
  
• 1-1/2 cup Potato, boiled and cubed
  
• 1 tbsp Tamarind Paste
  
• 2 Shallots, chopped
  
• 3 Garlic Cloves, chopped
  
• 1-1/2 tsp Light Brown Sugar
  
• 1/4 tsp Turmeric
  
• 1 tsp Red Chilli Powder
  
• 1 tsp Garam Masala
  
• 1 tsp Cumin Powder
  
• 3 tbsp Olive Oil
  
• 1/4 tsp Cumin Seeds
  
• Salt to taste
  

Method:-

1. In food processor, combine flours, turmeric powder, cumin powder, salt. Pulse the food processor first to mix all the dry ingredients.

2.Now add oil and water, and make soft dough. Seal it in a plastic wrap and keep aside.

3. In bowl, mix boiled potato cubes, paneer cubes, salt, turmeric powder, red chilli powder, cumin powder, brown sugar, and garam masala.

4. Heat oil in pan, add cumin seeds, shallots, garlic, and saute for 2-3 min.

5. Add potato, and paneer mix in shallots. Mix and cover with lid and cook for 5 minutes on medium-low heat. Stir occasionally.

6. In the mean time make rotis out of the dough.

7. In small bowl, take tamrind paste and add little water, for thin it out tamrind paste.

8. Pour tamarind in pan, mix and cook without for 2 minutes.

-- For Frankie Assembly

1.On hot tawa, heat roties for 30 seconds on both sides.

2. On flat surface, place roties and put spoonful of potato and paneer mixer.

3. Fold the edges from all sides but one.

4. Heat little oil in tawa and put frankie on it.

5. Cook until both sides get little brown.

6. Serve hot with tomato ketchup, tamarind chutney.

Enjoy...

Tip: Make sure to eat when its hot because after some time it might get a little soggy.


This is my entry to Divya's Global Kadai: Indian Flavored Burritos & Wraps.



Enjoy...

Restaurant Style Tandoori Aloo

This is very easy restaurant-style aloo tandoori recipe without using tandoor, It has a smoky tandoor flavor. This aloo has amazing thin crust on top because of sugar and flour, but has very soft inside. Keep eye out when you broil aloo to keep them from burning. To give it a restaurant-style tandoori look, I used a tiny drop of red color. You can totally avoid it if you don't like the food color.

Ingredients:-

• 5 Medium Red Potatoes
  
• 1-1/2 cup Yogurt
  
• 1-1/2 tsp Ginger-Garlic paste
  
• 1/2 tsp Kashamiri Red Chili Powder
  
• 1/2 tsp Hot Red Chili powder
  
• 1/2 tsp Cumin Powder
  
• 1 tsp Sugar
  
• 1/4 tsp Kasuri Methi
  
• 1 tsp All Purpose Flour
  
• 1 Small Drop of Red Food Colour (Optional)
  
• Pinch of Turmeric
  
• Chat Masala
  
• Salt to taste
  

Method:-

1. In bowl mix yogurt, kashmiri red chili, hot chili, ginger-garlic paste, kasuri methi, cumin powder, turmeric, salt, all purpose flour, sugar, and colour.

2. Wash the potato and let them dry.

3. Pierce the potatoes 2-3 times with fork.

4. Place bowl of water in the middle of the microwave.

5. Arrange all the potatoes around the bowl on the microwave plate.

6. Cook the potatoes for 5-6 minutes.

7. Cut the potatoes into halves.

8. Put potato in refrigaretor for 15-20 minutes.

9. Now mix potatoes with yogurt marinade and refrigerate it for 3-4 hours.

10. Preheat oven on 400 degrees for 10 minutes.

11. Place parchment paper on cookie sheet and cook potatoes in oven for just 5-6 minutes.

12. Then broil it until it is gets its thin crust.

13. Sprinkle chat masala and Serve hot with lemon, ranch, or any chutney.

Enjoy...


Tips:-

1. Use chicken or shrimp instead of potatoes with same ingredients for chicken tandoor or shrimp tandoor.

2. Use left-over marinade in parathas, or theplas to make them soft.

Lentil Risotto With Pomegranate Wine

Risotto is one of the famous Italian rice dish. It could be served as Primi or as main course. Risoto is usually accompanied with very pleasant aroma, flavor, and velvety texture. Usualy, risotto is made with dry white wine, but I used Pomegranate wine which gave this risotto a wonderful tangy flavor.


Ingredients:-

• 1-1/2 cups Arborio Rice
  
• 6 cups Vegetable Broth-Stock
  
• 2 tbsp Unsalted Butter
  
• 2 tbsp Olive Oil
  
• 3/4 cup White Onion, chopped
  
• 3 Garlic Cloves, chopped
  
• 1/2 cup French Lentil, cooked
  
• 1/2 tsp Freshly Ground Black Pepper
  
• 3/4 cup Pomagranate Wine or Dry White Wine
  
• 3/4 cup Heavy Cream
  
• 1/2 cup Parmesan Cheese
  
• 1/4 tsp Red Pepper Flacks
  
• 3-4 Sage Leaves, chopped
  
• Salt to taste
  

Method:-

1. Bring the vegetable stock-broth to a simmer over medium-high heat. Keep it warm over low heat.

2. Heat butter in pan. When butter start to melt, add olive oil on medium heat.

3. Add the onion and garlic, sauté until translucent.

4. Add the rice and toasted for about 2 minutes.

5. Add the wine and stir about 1 minute or until wine is absorbed.

6. Pour 3/4 cup of vegetable stock, salt, and pepper and simmer over medium-low heat until the liquid is absorbed, stirring often.

7. Keep on adding stock at a rate of 3/4 cup until all is used, stirring often. Please wait till previously added stock is absorbed completely each time.

8. Keep the mixture warm until rice is tender and cooked.

9. Add and stir the lentil and heavy cream with 1/2 cup of Parmesan. Mix well.

10. Adjust the taste with salt and pepper. Sprinkle some parmesan cheese, red pepper flakes, and sage over risotto for garnish.

11. Serve hot with pomegranate wine.

Enjoy...

Also checkout my upcoming posts..

1. Restaurant Style Tandoori Aloo



2. Paneer-Potato Frankie



3. Stuffed Poblano Chilli With Roasted Red BellPepper in Balsamic Reduction Sauce.



Enjoy...

Pasta Shell With Mascarpone and Roasted Red Bell Pepper

Hey All!!! It's pasta time.....Again. I love pasta in any form fresh or dried. I always have different varieties of pastas in my pantry. I crave for stuffed pastas like Ravioli and Tortelline. Usually, spinach and cheese are most common and popular fillings for the pasta. I like my pasta 'al dente. Only store-bought dried pasta can be cooked 'al dente'.Tamato-based sauces are the most popular. Pasta can be made with any vegetables, cheeses, meats, and even with fish. They are also very good with any kinds of beans and lentils.

In this recipe, I combined my favorite flovers; like sweet and smoky roasted bell peppers, nutty lentils, creamy Mascarpone cheese, buttery parmesan cheese, salty black olives, spicy red pepper flakes, and fruity olive oil. I also used my favorite shape Shell pasta also known as Conchiglie pasta. I am almost sure everyone will love this as much as I do.

Ingredients:-

• 1/2 pound Shelle Pasta
  
• 1 cup French Lentil, bolied
  
• 3-4 Roasted Red Bell Pepper, cut into bite size pieces
  
• 1/2 cup Black Olives, halve
  
• 1 cup Mascarpone cheese
  
• 2 tbsp Parmesan cheese
  
• 3 Garlic cloves, minced
  
• 1 tsp Red Pepper flacks
  
• 1/4 tsp Dried Basil
  
• 1/4 tsp Dried Rosemarry
  
• 1/4 tsp Fresh Parsley, chopped
  
• 3 tbsp Olive Oil
  
• Salt to taste
  

Method:-

1. Cook pasta al dente and boil lentil until cooked or soft.

2. Heat oil in pan and add garlic and saute for minute.

3. Add red bell pepper, lentil, pasta, dried hearbs.Mix well.

4. Add Mascarpone cheese, salt, red pepper flacks, and mix well.

5. Cook for 2-3 minutes and add 2 tbsp pasta water, and olives.

6. Add parmesan cheese and mix.

7. Sprinkle parsley and serve.

Buon Appetito...


This is my entry to Pasta Party Event by Jyoti From Panch Pakwan.




I am also sending

1. Linguine With Toasted Bread Crumbs.




2. Tortellini With Spicy Mint Oil.




3. Macaroni Masala.




4. Navy Bean and Pasta Soup.




5. Orzo Pasta Salad




Buon Appetito..

Shaam-Savera

This is Sanjeev Kapoor's one of the classic recipes. I saw this only once on TV in 1994 and still remember. It was just starting episodes of Khana-Khazana. My mom always makes killer Sham Savera on special occassions.

At the very basic, Shaam-Savera is Paneer stuffed spinach koftas in tangy tomato gravy. To save the real essence of this dish, I did not make any changes to the original recipe.

I recently made this on my son's six months' birthday. Everyone enjoyed it, so thought of sharing it with everyone. I also made 7 Layerd Paratha, Punjai Kadhi, Jeera Rice,and Paneer Cigars and will share recipes in upcoming posts..



Ingredients:-

-- For Kofta

• 4 cups Spinach, chopped and boiled
  
• 1 tsp Green Chilli paste
  
• 2 cups Paneer, grated
  
• 3-4 tbsp Corn Flour
  
• Pinch of Nutmeg
  
• Salt to taste
  

-- For Gravy

• 3-1/2 cups Tomato Puree
  
• 2 Green Cardamom
  
• 1 Cinemon Stick
  
• 1 Whole Red Chilli
  
• 1/2 tsp Ginger paste
  
• 1 tbsp Garlic paste
  
• 1 tbsp Red Chilli Powder
  
• 1 tsp Garam Masala
  
• 1 tsp Kasoori Methi
  
• 3 tbsp Butter
  
• 5 tbsp Cream
  
• 1 tsp Honey
  
• 1 -1/2 cups Water
  
• Salt to taste
  

Method:-

-- For Kofta

1. Mix spinach green chilli, salt, and corn flour.

2. Mix Paneer, nutmeg, and salt in another bowl and make small balls.

3. Flatten Spinach mixture on your palm and put paneer balls in center of spinach to make kofta.

4. Deep fry koftas and keep aside.

-- For Gravy

1. Heat oil and butter in kadai, saute green cardamom, cinemmon stick, whole red chilli, garlic and ginger.

2. Add tomato puree, salt, red chilli powder, garam masala, and water. Mix well and bring it to boil.

3. Turn down the heat and simmer for 4-5 minuts.

4. Add heavy cream and turn off the stove. Pour into serving bowl.

5. Cut koftas into half and put into gravy.

6. Serve hot with paratha, naan, or tandoori roti.

Mughlai Corn Curry

This rich, creamy, sweet and spicy mughlai curry dish. At first, it is spicy from all the masalas, and when you work through your way to sweet corn, it is actually sweet. It is little different from the other curries. One can have this with rice, naans, paratha, but my personal favorite is garlic naan. Keep in mind, this dish is high in calories, so keep those workout outfits handy, hehe.

Ingredients:-

• 3 cups Sweet Yellow Corn,
  
• 1 Big Red Onion, grated
  
• 4-5 Garlic Cloves, grated
  
• 1/2 tsp Ginger, grated
  
• 1-1/2 cups Tomato Puree
  
• 1 Potato, cubed
  
• 1 cup Khoya, grated
  
• 2 Green Chillies, chopped
  
• 1 tbsp Dhania-Jeera Powder
  
• 1/4 tsp Turmeric Powder
  
• 1 tsp Kichen-King Masala
  
• 1 tsp Red Chilli Powder
  
• 2 Green Cardamom
  
• 1 Bay Leaf
  
• 1 tsp Shaahi Jeera
  
• 1 tsp Amchur
  
• 1/2 tsp Kasuri Methi
  
• 1 cup Vegetable stock
  
• 1/4 cup Heavy Cream
  
• 2 tbsp Oil
  
• 2 tbsp Ghee
  
• 1 tbsp Butter
  
• Salt to taste
  

Method:-

1. Heat oil and ghee in pan. Add shaahi jeera, cardamom, and bay leaf. Roast them.

2. Add potato and cook them.

3. In same pan add onion, ginger, green chili, and garlic. Saute for 3-4 minutes.

4. Add tomato puree, salt, red chili powder, amchur, dhania-jeera and cook for 3-4 minutes or until oil is separated.

5. Add corn, vegetable stock, khoya, and kitchen-king masala. Stir well, cover with lid and let it boil on medium-low heat for 10-15 minutes.

6. Add heavy cream and kasuri methi, stir, and cook it on low heat for 2-3 minutes.

7. Pour this curry in serving bowl and place hipping spoon of butter on top.

8. Serve hot with Garlic Naan.

Enjoy..


Also checkout my upcoming posts..


1.Shaam Savera - Paneer Stuffed Spinach Kofta in Tangy Tomato Gravy.





2. Pasta Shell With Mascarpone and Roasted Red Bell Pepper.




3.Lentil Risotto With Pomegranate Wine.



Enjoy...

Oven Roasted Chatpate Chane and Almonds

This is one of my favorite munchies of all time. Back in India, I and my father enjoyed chatpate chane from a lariwalla every friday while watching Antakshari and Saregamapa on Zee Tv. I always wanted to make these chane at home but never got the chance, until recently. With this same recipe one can use any nuts like Almonds, Cashew, etc.., but never roast chane and nuts together because chana takes much less time to roast then the nuts.

Ingredients:-

• 1 cup Roasted Chana/Garbanzo
  
• 1 cup Almonds
  
• 1 tsp Red Chilli Powder
  
• 1-1/2 tsp Dhania-Jeera Powder
  
• 1 tbsp Lemon Juice or (1/2 tsp Citric Acid)
  
• 1-1/2 tsp Sugar
  
• 1-1/2 tbsp Oil
  
• Salt to taste
  

Method:-

1. Preheat oven on 275f.

2. Mix all ingredients into the bowl.

3. Bake it for 10 to 15 minutes. Stir occasionally.

4. Ready to eat with your favorite Tv Show or movie ; ))

Enjoy...