Cottage Cheese Grilled Sandwich

Want to munch on cottage cheese grilled sandwich? They are delicious, nutritious and filling too.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

This recipe was born out of an emergency situation like many others and has been with me for many many years now. I tweak it from time to time by varying the veggie mix or the spices and each time it tastes awesome.

The crunchy grilled exterior and the flavoursome filling make every bite delightful.  This spicy cottage cheese sandwich is enjoyed by all.

It is the perfect anytime snack for everyone!

Click the link below for the video:

Cottage Cheese Grilled Sandwich                   Makes 12

Ingredients:

Cottage Cheese/Paneer – 250g

Bread slices – 12

Chopped onion – 3 tblsp

Chopped capsicum – 3 tblsp

Chopped tomato – ½ cup

Sliced baby corn – ½ cup

Garlic paste – 1tsp

Chopped green chillies – to taste

Chopped coriander – 2 tblsp

Pav Bhaji masala – 2 tsp

Walnuts (toasted) – a handful

Pomegranate seeds – a handful

Honey – 1 tsp

Cheese slices – 1 per slice of bread

Salt – to taste

Vegetable oil – 2 tblsp

Extra Virgin Olive Oil – for grilling

Method:

1.    Trim the bread slices and keep aside. Crumble the cottage cheese.

2.    Heat the vegetable oil in a pan and add in the onion and capsicum. Cook till the raw smell goes away. Add in the tomato and the garlic. Season with salt and cook for a minute. Cover and cook for 2 to 3 mins on low heat.

3.    Add the Pav Bhaji masala and green chillies. Pour in ¼ cup of water and cook for a minute. Once it starts simmering, add in the crumbled cottage cheese. Mix well.

4.    Add in the baby corn. Mix thoroughly. Check the seasoning and adjust it. Cook briefly. Sprinkle the coriander leaves. Turn off the heat. Give it a final mix and let it cool down.

5.    Once it has cooled down, add in the honey, walnuts (break them into smaller pieces) and the pomegranate seeds. Toss it up.

6.    Lay the bread slices in pairs. Place a slice of cheese on each. Add a generous amount of filling on one slice of each pair. Cover with the top slice (cheese slice inside). Press lightly.

7.    Heat a grill pan or oven. If using a pan, brush with extra virgin olive oil. Place one sandwich on the grill and cook on low to medium for a minute on each side or until you get a crunchy exterior. Brush the sides with oil as required. Take them out.

8.    Serve hot as anytime snack.

© Rinki’s Kitchen

Pizza Paratha Pockets with healthy flour!

Pizza Paratha recipes are popularly made in two ways: they are stuffed and rolled out or two parathas are sandwiched together. So with the thought of simplifying the method, I developed this recipe.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

You need not be an expert at cooking to try out this recipe. Just follow my instructions and you will be able to get the perfect Pizza Paratha Pockets on your dining table.

The melty stretchy cheese gets to everyone…so even though this is an excellent recipe for kids (and healthy too), it can be tweaked to fit in as a party snack!

Click the link below for the video:

Pizza Paratha Pockets (with multigrain flour) Makes 8

Ingredients:

FOR TOMATO SAUCE

Chopped onion – 2 tblsp

Chopped capsicum – 3 tblsp

Garlic paste – ½  tsp

Fresh tomato paste – 1 ¼  cup

Tomato sauce/ketchup – ¼  cup

Red Chili sauce – 1 tblsp

Soy sauce – 2 tsp

Oregano (dried) – ½ tsp

Pepper powder – to taste

Salt – to taste

Sugar – 1 tsp

Extra Virgin Olive Oil – 1 tsp

FOR THE DOUGH

Multigrain flour – 1 ½ cups

Garlic powder – ½ tsp

Oregano (dried) – a pinch

Pepper – to taste

Salt – to taste

Extra Virgin Olive Oil – 1 tblsp

Water – for kneading

FOR THE STUFFING

The prepared Tomato Sauce

Cheddar cheese(grated) – as required

Mozzarella (grated) – as required

Pizza toppings: chopped onion and capsicum, sliced olives, baby corn, mushrooms etc.

Oil – for frying the parathas

Method:

1.    FOR TOMATO SAUCE: Heat the oil in a pan. Add in the onion and capsicum and cook till the raw smell goes away. Pour in the tomato paste and garlic paste. Mix well and bring to a simmer. Lower the heat and add in the tomato, red chilli and soy sauces along with the oregano, pepper and salt. Mix well. Cover and cook for 5 to 7 mins on low. Check after this time.

2.    Add in a teaspoon of sugar and mix well. Cover and cook for a further 2 to 3 mins. Sprinkle some oregano and pour in the vinegar. Turn off the heat and mix it thoroughly. Keep aside to cool.

3.    FOR THE DOUGH: Mix together all the dry ingredients. Add the oil and mix it thoroughly. Knead smooth dough by adding water a little at a time. The dough should not be too soft. Knead well for 3 to 5  mins. Apply some oil over it and cover and let it rest for 20 mins.

4.    Divide the dough into 8 equal parts. Roll out each into thin rounds and keep aside.

5.    To assemble, take one round and place a tablespoon of the prepared Tomato Sauce. Spread it into a triangle at the centre. Sprinkle the Pizza Toppings as per your taste. Sprinkle the Cheddar and Mozzarella over the triangle. Now carefully, make 3 folds overlapping each other to seal in the stuffing. You may wet the edge of the round so that it sticks perfectly.

6.    Make the rest of the Pizza Parathas. Fry them on a hot tawa or a flat pan. Drizzle with oil and cook on both sides till they get a nice colour on them.

7.    Serve hot as it is.

© Rinki’s Kitchen

Sago Pancakes recipe for breakfast!

Try this Sago Pancakes recipe for breakfast…you will love it. This recipe was developed quite by chance. I had some left over sago pearls (that had been soaked in water) and wanted to use them up.

When I finally decided to put them into a pancake batter, everything fell into place.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

This sabudana pancakes low oil recipe is very healthy. It has lots of vegetables in it… A great way to trick kids into eating veggies!

Click the link below for the video:

Sago Pancakes (recipe for breakfast)             Makes 12

Ingredients:

FOR TEMPERING

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Curry leaves – 8

Hing or Asafoetida – ¼ tsp

Oil – 1 tsp

FOR THE PANCAKE BATTER

Moong dal/Green lentil(skinned or otherwise) – ½ cup (soaked in water for 2 to 3 hrs)

Sago/ Sabudana Pearls – ½ cup (soaked for 4 hrs)

Besan/Gram flour – 2 tblsp

Grated carrot – 1/3 cup

Finely chopped cabbage – ¼ cup

Grated boiled potatoes – 2 medium

Boiled peas – 1/3 cup

Chopped Coriander – 2 tblsp

Chopped green chillies – to taste

Salt – to taste

Chaat Masala – to taste (optional)

Oil – for frying

Yogurt – for serving

Method:

1.    FOR TEMPERING: Heat the oil in a pan or ladle. Add in the mustard and cumin seeds. Once they stop crackling, add in the hing or asafetida followed by the curry leaves. Turn off the heat at once and let it cool down to room temperature.

2.    FOR THE PANCAKE BATTER: Grind the soaked lentils and  the sago ( reserving about 2 tblsp) to a thick paste. Add the grated potato into the mixer jar. Grind to a thick paste again.

3.    In a large bowl add in the cold tempered oil along with the seeds and curry leaves. Pour in the prepared paste. Add in the chopped vegetables, coriander leaves and green chillies. Mash the peas slightly and add into the bowl. Finally, add in the reserved sago and gram flour. Season with salt and Chaat Masala powder.

4.    Mix thoroughly. Add in water if required to make the batter of dropping consistency. Rest it for 10 to 15 mins before cooking.

5.    Adjust the consistency of the batter before making the pancakes. Heat a flat pan and drizzle or brush with oil. Use a ladle to pour out the batter. Spread the batter lightly with the back of the ladle. Make 3 to 4 inch diameter pancakes.

6.    Cook till the top becomes firm before flipping it over. Drizzle or brush with oil and cook on both sides till they get a light golden colour.

7.    Take them out. Serve the sago pancakes hot with masala yogurt.

© Rinki’s Kitchen

Puran Poli (flat bread with filling)

Puran Poli  is a very popular Maharashtrian delicacy that can be made perfectly at home. The filling made with chana dal or Bengal gram and jaggery is delicious!

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

This is one of my favourites. Even though I don’t make it often, whenever I do, it’s usually a very large batch. Puran Poli recipe with jaggery is the most common, but they can be sweetened with a mix of jaggery and sugar or only sugar.

This dish is ideal for kids and grownups alike!


Click the link below for the video:

Puran Poli (flat bread with filling)            Makes 12

Ingredients:

FOR THE FILLING

Chana Dal/Bengal gram – 1 cup

Jaggery/Gur (grated) – 1 cup

Green cardamom powder – ½ tsp

Nutmeg (grated) – a pinch

Turmeric – ¼ tsp

Salt – ½ tsp

FOR THE DOUGH

Wheat flour – 1 ½ cup

Plain flour – ½ cup

Salt – ½ tsp

Water – ¾ cup or as required

Oil – 3 tsp

Plain flour – for rolling

Ghee – for smearing the poli

Method:

1.    FOR THE FILLING: Wash and soak the Chana dal for at least an hour. Transfer the lentil into a pressure cooker. Add in the turmeric powder and salt. Add just enough water to cover the grains and 2 cm above it. Cook till just done. The grains should retain their shape when done.

2.    Drain and keep aside to cool slightly. Grind the lentil till smooth. Pass it through a sieve to make sure there are no lumps in it.

3.    Use a heavy bottom or non stick pan to cook the filling. Add the chana dal paste and grated jaggery/gur into the pan and cook on low heat till the jaggery melts completely. Add in the grated nutmeg and cardamom powder and mix well. Keep stirring the mixture till it becomes a very thick paste almost like a soft dough. Turn off the heat and cool to room temperature.

4.    FOR THE DOUGH: Mix together the two flours and salt. Add enough water and knead a soft dough. Add in 2 tsp of oil and knead till smooth. Smear the dough with a tsp of oil, cover and keep aside for 20 mins.

5.    Divide the dough and the filling into equal sized balls. Shape each dough ball into a small bowl and place a filling ball in it. Cover the filling completely with the dough and shape it back to a ball again. Repeat with the rest.

6.    Flatten the balls slightly with your fingers. Use a dusting of flour rolling. Roll out gently and as thinly as you can.

7.    Cook the Puran Poli on a hot tawa/griddle. Flipping over when bubbles start appearing. It should puff up totally. Cook on both sides till dark spots appear on it. Apply some ghee all over and cook briefly. Fold it in half and take it out of the pan.

8.    Serve the Puran Poli warm with ghee, amras or a khatta meetha dal.

© Rinki’s Kitchen

Egg Curry with Spicy Coconut Milk Gravy!

Want to cook an egg curry with a twist? Then this egg curry with spicy coconut milk gravy is the one to try out.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

The use of coconut cream or malai (the thick coconut milk) makes the curry taste really special. There’s just a hint of sweetness that further enhances the taste. Developed on the lines of the famed and popular Chingrir Malai curry, I have adjusted this curry to suit the egg.

This curry is best had with hot fragrant rice.

Click the link below for the video:

Egg Malai Curry                              Serves 3 to 6

(Egg Curry with Spicy Coconut Milk Gravy)

Ingredients:

Boiled & shelled eggs – 6 nos

Potatoes (cut into large pieces) – 3 medium sized

Onion(grated and drained) – 2 to 3 tblsp

Tomato paste – ¼ cup

Coconut cream or thick coconut milk – 1/3 cup

Ginger(grated) – 1 tsp

Garlic (grated) – ¾  tsp

Green chilies – 2 whole

Sugar – 1 ½ tsp

Salt – to taste

Ghee – 1 tsp

Mustard oil – 2 to 3 tblsp

For TEMPERING:

Cumin seeds – ¼ tsp

Cinnamon stick – 1

For the SPICE MIX

Coriander powder – 1 ¼ tsp

Kashmiri Red chili powder – ½ tsp or to taste

Cumin powder – ½ tsp

Turmeric powder – ½  tsp

Garam Masala Powder – ½ tsp

Method:

1.    For the SPICE MIX: add in all the ingredients into a bowl. Add in ¼ cup of water and mix well. Keep aside.

2.    Heat the mustard oil in a pan. Fry the boiled eggs till they are golden brown. Remove and keep aside.

3.    Fry the potatoes till golden brown. Keep aside.

:

4.     Use the ingredients For TEMPERING to temper the same oil. Add in the onion and fry till the raw smell goes away. Lower the heat and add in the ginger garlic. Cook briefly.

5.    Pour in the SPICE MIX, wash the bowl with a little water and add it in. Mix well and let it simmer on low heat. Add in the tomato paste. Cook till the oil starts separating.

6.    Add in the fired potatoes and the green chillies whole. Season with sugar and salt. Cover and cook on low heat for 5 mins. Check to see the doneness of the potatoes. Cook for longer if required.

7.    Pour in 1 to 1 ¼ cups of water to form the gravy. Mix well and bring to a boil. Lower the heat and add in the eggs. Coat them with the gravy.

8.    Add in the coconut milk or cream and mix. Bring to a boil. Turn off the heat. Add in a teaspoon of ghee and mix it in.

9.    Drizzle some thick coconut milk or coconut cream over the curry. Garnish with coriander and serve hot with rice.

© Rinki’s Kitchen

CottageCheese Dumplings Curry or Chhanar Dalna

Chhanar Dalna (ছানার ডালনা রেসিপি) is one of my favourite dishes. It’s a cottage cheese dumplings curry and gets done in no time at all.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

The soft chhena balls in curry just melt in the mouth. As a kid I would often wonder how my grandma and Ma made them so light and spongy. Now, I make them too.

This simple recipe is a joy to make and uses readily available ingredients. Whether it’s for an every day meal or a special occasion, this dish fits right in.

Try the cottage cheese dumplings in curry sauce and let me know how it turned out.

Click the link below for the video:

Cottage Cheese Dumplings Curry                   Serves 4

Ingredients:

FOR THE DUMPLINGS

Cottage cheese/Paneer – 250g

Garam Masala powder – ½ tsp

Coriander powder – ½ tsp

Salt – to taste

Plain flour – 1 to 2 tblsp

Oil – for shallow frying

FOR THE GRAVY

Cinnamon stick – 1

Cumin seeds – ½ tsp

Tomato paste – ½ cup

Ginger grated or paste – 1 tsp

Green chili – 1

Coriander leaves chopped – 1 tblsp

Garam Masala powder – to sprinkle on top

Ghee – 1 tsp

Salt – to taste

Sugar – 1 tsp

SPICE PASTE

Coriander powder – 1 ¼  tsp

Cumin powder – ½ tsp

Chaat Masala powder – ½ tsp

Garam Masala powder – ½ tsp

Red chili powder – ½ tsp

Turmeric powder – ½ tsp

Method:

1.    FOR THE DUMPLINGS: Crumble and mash up the cheese with your hand till it becomes smooth. Add in the rest of the ingredients (except oil) and mix well.

2.    Divide the dough into equal portions and form smalls balls. Flatten them slightly and keep aside. Once they are done keep them in the fridge for 20 mins to set.

3.    After resting them shallow fry the dumplings in hot oil till they get a golden brown colour. Drain and keep aside.

4.    To make the SPICE PASTE, add all the ingredients into a bowl and add in about ½ cup of water to make a smooth paste. Keep aside.

5.    Reduce the oil (used for frying) in the wok to about 1 ½ tblsp. Temper it with the cinnamon stick and cumin seeds.

6.    Add in the prepared SPICE PASTE followed by the tomato paste and cook till the oil starts separating. Add in the grated ginger and cook for a minute.

7.    Add in the green chilli. Season with salt and a bit of sugar. Pour in a cup of water. Mix well and bring it to a boil.

8.    Lower the heat and add in the fried cottage cheese dumplings. Cook for a minute on low heat. Finish with a tsp of ghee on top. Sprinkle some garam masala and turn off the heat. Rest in the wok for at least 5 mins before transferring to the serving bowl.

9.    Sprinkle some chopped coriander leaves on top and serve with rice or paratha.

© Rinki’s Kitchen