Tag Archives: easy recipes

Paneer Kathi Rolls

ashuskitchen recipe -Paneer Kathi Rolls
ashuskitchen recipe -Paneer Kathi Rolls

The food packed for the school lunchbox should be nutritious, healthy, balanced and most importantly appealing to the kids. It is always challenging to manage to pack food keeping all these factors in mind, especially if the kids are foodies and very picky in taste. My kids, like most kids love Paneer, it is a good source of Vegetarian protein. It is one of the best ingredients to make recipes that are quick, easy to make as well as nutrient packed. Sharing here today one of the many recipes of Paneer that I make in my kitchen, an extremely easy and yummy roll that is best for school lunch, as breakfast or a wholesome snack for a brunch or picnic or travelling. My Jr. does not like it if I pack the vegetables and roti or paratha seperately, and hence the Wrap or Rolls always are a welcome food item.

Almost all households with kitchen have the basic spices and condiments handy, using the fresh ingredients like the paneer, green coriander, spring onions, fresh peas the rolls have a softer and more juicy filling and are very tasty. If fresh paneer and peas are not available then we can make use of frozen one, as I have done for this one. Having lived in Vadodara I am very fond of using Amul products in my kitchen and hence I sometimes get the frozen paneer packet to stock up the fridge for moments when I cannot get the fresh paneer from the stores. I am sure most of you too must be using Amul products, and have eaten Amul butter and Cheese since childhood.

INGREDIENTS: (Makes 8-10 Rolls)

Paneer: 250 gm

Mutter/ Fresh Green Peas : 100 gm

Mixed Bell Peppers : 1 cup finely chopped

Onion/Spring onion: 1 Small

Oil: 2 Tbsp

Ginger Garlic paste: 1 tsp

Coriander Powder: 1 Tbsp

Red Chili Powder: 1 Tsp

Garam Masala Powder: 1 Tsp

Chat Masala Powder: 1 -2 Tbsp (as required)

Salt : To taste

Tomato: 1 small (Optional)

METHOD:

Defrost and dip the frozen paneer in hot water, this makes it softer. Drain and dry on a kitchen tissue roll. Grate or crumble the cubes and keep in a plate.

Heat a Kadai and put 2 tsp oil into it. Add the finely chopped onion.

Then add the ginger garlic paste, saute and then add the peppers and green peas. Cook for 3-4 minutes, fresh peas do not take long to cook.

Then add the paneer crumble and sprinkle all the dried spices and salt and mix well. Turn off the heat and lastly add the teaspoon of the garam masala powder.

The filling for the roll is ready.

Take the chapati and apply the parsley or Basil pesto if you have it handy, then take a tablespoon of the paneer filling and lay it on the chapati, sprinkle pinch of chaat masala and roll the chapati carefully and tightly so that the filling does not spill out.

Roll out this size Chapati
Roll out this size Chapati
ashuskitchen recipe-Paneer Kathi Roll
ashuskitchen recipe-Paneer Kathi Roll

Make all the rolls and keep them in the grill machine for couple minutes so that the rolls become crispy on the outside and retain the shape.

Cut the rolls and serve with a dip or simply pack them as is for the school or office lunchbox.

NOTE: The tomato can be finely chopped and spread over the filling if the rolls are eaten instantly or otherwise can be added to the Paneer filling when it is being cooked.

For making the chapati follow the fulka recipe here. I made the roti a bigger size than the Fulka and applied oil/ghee on top of the roti and cooked it on the Tava/fry pan and not puffing it on the gas stove as for Fulka.

For the Parsley or Basil pesto follow the recipe here.

You could avoid using the pesto and apply coriander mint chutney too if that is handy. I always keep these pesto handy in the refrigerator and hence I can make the rolls at any given time as all the ingredients are readily available in my kitchen.

This recipe was saved to draft and was supposed to be on the blog earlier in January, but I completely forgot about it. I had made these rolls for my daughter when she was attending a Concert in Abu Dhabi on the New Year’s eve 🙂 .

Hope you like this Zhat -pat recipe of mine and try it out in your kitchen.

Enjoy!

ashu.

 

 

 

Baked Wheatflour Thalipeeth

Ashu's-Baked wholewheat flour Thalipeeth
Ashu’s-Baked wholewheat flour Thalipeeth

Thalipeeth is a flat bread made of a mix of multigrain flours, mixed with dry spices and onion and cooked on the gas stove in a frying pan. It is one of the most loved Maharashtrian breakfast recipes. This multigrain flour mix called as Thalipeeth Bhajani is sold in some grocery stores and also some people make it at home by mixing the pulses and wheat and getting it ground in any nearby flour mill. Most often I do not have this flour readily available at home to use and hence I always make this baked version using only wholewheat flour. We can add Gram flour and rice flour too along with the wheat flour, but for making this thalipeeth I always use only wholewheat flour, it is always readily available and I prefer this taste.

This thalipeeth is the baked version and the dough is made medium soft. Instead of making plain wheat flour fulkas and sabji, one can make this as a wholesome meal alternative.

This is a nutritious and healthy recipe, I have added ingredients to make it one. Using wholegrain and nuts increases the fiber content in the diet. The sesame, and groundnut and flaxseed chutney also adds the nutty taste. The flaxseeds are also good source of fiber and also has the Omega -3s. The fiber or roughage in diet is the undigested part of the plant food that helps with proper bowel movements, forms the bulk of the stools, absorbs water and softens it. It aids to relieve constipation.  The caraway seeds too aid in digestion. I have added freshly ground paste of green coriander, green chilies and garlic, and added chopped onions and also greens of spring onions. Yogurt is also added that has milk proteins as well as calcium.

Ingredients to make baked atta thalipeeth
Ingredients to make baked atta thalipeeth

BAKED WHOLEWHEAT FLOUR THALIPEETH

INGREDIENTS:

Wholewheat flour: 350 gm

Onion: 1 big

Spring onions: 1 Bunch (small)

Green coriander + Garlic + Green chili paste: 1 1/2 Tbsp

Curd: 2 Tbsp

Carom seeds: 1 Tsp

Sesame Seeds: 1 Tbsp

Ground Groundnut + Flaxseeds chutney: 1 Tbsp

Red Chili Flakes: 1 Tbsp (optional)

Dried Thyme: 1 Tsp

Water: 200 ml (use as required)

Oil: 50 ml

Turmeric: 1 Tsp

Baking Powder: 1/2 tsp

Salt: To taste

METHOD:

Using few coriander leaves, 1-2 green chilies, and 1-2 garlic cloves make a roughly ground paste. You can add roasted groundnut and flaxseeds to this mix while grinding. I keep groundnut and flaxseed chutney ready in my house.

Chop the onion and spring onion greens finely. Assemble all the ingredients required for making the dough.

Preheat the oven to 200 deg C. Grease a round pie dish with oil and sprinkle with the dried thyme herb and groundnut chutney.

Greased pie dish for making baked thalipeeth.
Greased pie dish for making baked thalipeeth.

Mix the wholewheat flour with all the ingredients shown in the pic, add the turmeric, salt, 1 Tbsp oil and using water make a medium soft dough.

Ingredients to make Baked Wholewheat flour thalipeeth
Ingredients to make Baked Wholewheat flour thalipeeth

Spread the dough on the pie dish and press firmly so that we get an even flat thalipeeth. I have shared this recipe using a square oven tin, click here to check that recipe.

Ashu's-Baked Thalipeeth

Ashu’s-Baked Thalipeeth

Bake this in the preheated oven at 200 deg C for 40 min or until the Thalipeeth is cooked and the sides appear crusty. (Note: Oven used in houses are different, hence the oven timing may be a little less or more, use self-discretion).

Apply a coat of oil on top once it is half cooked.
Apply a coat of oil on top once it is half cooked.

Mid way remove the pan from the oven and apply a coat of oil on top. This gives a shine, does not make the top dry, and also makes it crusty.

Ashu's-Baked wholewheat flour Thalipeeth
Ashu’s-Baked wholewheat flour Thalipeeth

This is how it should be after it is removed from the oven. Serve it with a dip of choice or with the parsley pesto as seen in the picture.

Ashu's- Baked Wholewheat flour Thalipeeth served with Parsley Pesto.
Ashu’s- Baked Wholewheat flour Thalipeeth served with Parsley Pesto.

Click here for the Parsley Pesto recipe. You can also search the archives for my Tomato dip recipe.

I added Tandoori mushrooms and Baked mashed potatoes to the menu to make it a complete meal keeping in view the demand for mashed potatoes from my Jr.

Ashu's-Baked mashed potatoes, tandoori mushrooms and baked Thalipeeth dinner menu.
Ashu’s-Baked mashed potatoes, tandoori mushrooms and baked Thalipeeth dinner menu.

One could also add vegetable or Chicken soup to the above menu. This is one of the baked dinner menus made last week and the family enjoyed it. The freshly made parsley pesto dip added a more enhanced, tangy & herby flavor to the thalipeeth.

Go ahead and try making this ashu’s baked version of the  Maharashtrian recipe of Thalipeeth, and have a happy baking time in your kitchen :).

Enjoy.

ashu.

Coconut Barfi

IMG_8452

Sometimes we plan something and it does not happen, well this is what happened with this post. This post was due last week and it so happened that it got unnecessarily delayed, but better late than never.

Once on my grocery shopping spree I randomly put a tin of Nestle’s sweetened condensed milk into my shopping cart, thinking I will use it to make something sweet. The tin was placed on the first rack of the fridge and was completely forgotten. Last week one of my kids suddenly asked me to make coconut barfi, listening to this remark was definitely music to my ear, never has this kind of demand come up and that too for the barfi, it’s something they never wanted to eat and hence I stopped making it altogether. So when this demand came, I had to make it soon before some other demand cropped up. I got the grated coconut and finally the condensed milk tin saw the daylight, was removed from the fridge to use in the recipe.

I have to share, I have never used condensed milk ever to make coconut barfi/laddu. I always followed method using milk, sugar and it was a lengthy one. I am pleased with the way this recipe turned out, hassle free, and so fast. So this is yet another one of the Zhatpat dishes, a homemade Indian dessert. Go ahead and try making this sweet, delicious, and effortless recipe.

COCONUT BARFI:

INGREDIENTS:

Fresh Coconut-1 1/2 (grated)

Ghee-2 tbsp

Sweetened condensed milk-1 tin (I used 3/4th tin)

Green Cardamom (ground)-1 tsp

For Garnish– Nuts of choice-Pistachios/Almonds/Cashew nuts.

METHOD:

  1. Heat a thick bottom pot/kadai on medium heat and then add ghee. Once the ghee melts then add the grated coconut and cook for 10 minutes or so, using spatula to continuously stir, till the raw taste of the coconut is gone. This prevents the coconut from getting burnt and gives an even color.
  2. Add the sweetened condensed milk to the coconut and mix it well. Adjust adding the milk according to your preferred sweetness.
  3. Cook it on medium/slow flame till the coconut and milk mixture is sticky enough to form barfi.
  4. Add the ground cardamom powder and coarsely crushed or chopped nuts of choice and mix well.
  5. Grease a square brownie tin or a round plate and spread the coconut mixture evenly on it and let it cool and get set.
  6. Cut the set mixture into small even-sized squares/barfi shape and serve.

This can be served as dessert/mithai after a meal or along with snacks. I found making this to be extremely easy and less time consuming. As the tinned condensed milk was sweetened, so  add quantity as per sweetness preferred. I did not use the whole tin, 2-3 spoonful milk was still left at the bottom of the tin. The Barfi was prepared within 30 minutes, and almost half of it was consumed within minutes of making it, a fast disappearing item if one is fond of sweets!

Enjoy!

ashu 🙂