Category Archives: General Recipes

Corn and fresh paneer quesadilla

Flour tortilla stuffed with cheese is a cuisine of Mexico. To know it in simple terms it is similar to the stuffed parathas.
This quesadilla will be prepared using calcium-rich fresh paneer and yellow sweet corn kernels along with selected vegetables.

Makes 6
Ingredients for dough:
2 cups wheat flour
½ cup corn flour
3/4 cup of coconut or almond or soy milk
1 tablespoon oil
1 teaspoon salt

For filling:
1 cup boiled and cooked sweet corn kernels
Half cup finely chopped celery or cabbage
1- ½ cups freshly prepared paneer (crumbled) or just grate some readymade paneer
1 bell pepper finely chopped
1 tomato chopped (deseeded)
A pinch of asafoetida or mustard powder
1 teaspoon red chili flakes
½ teaspoon cumin powder
½ tablespoon coriander powder
¼ teaspoon chat masala (jaljeera powder)
2 teaspoons of lemon juice
½ cup finely chopped parsley leaves (or use cilantro)
1- ½ teaspoons salt

Process: Warm the milk for the dough. Mix salt and oil to the flour.
Gradually add milk to the flour and knead into a dough (use more milk if needed).
Covered with a lid and keep it aside.
Mix all the ingredients of the filling and keep aside. Make equal portions of the dough. Dust some flour and roll into a 6 inch diameter chapatti. Add the mixture to one side of the chapati. Close the chapati in a semicircle shape forming a half moon.
Heat a non-stick pan, and place the quesadilla on it. Cook on low heat till the outer surface turns golden brown crisp. Flip it to the other side and do the same. Once done remove it on the on the counter or a tray and cut it into half. Finish the remaining batches. Serve hot.

Apple Pie

A traditional dessert recipe made commonly during seasonal festivals. In this recipe, the apples are baked slowly in the sauce covered by top and bottom layer of pie crust.

Ingredients:
DOUGH FOR PIE CRUST
2 cups all-purpose flour
1 teaspoon salt
3/4 cup butter cubes
1/4-1/2 cup cold water
9-inch pie dish
oil for greasing
flour for dusting

PIE FILLING
6 small organic gala apples (peeled, cored &
sliced vertically)
1 cup sugar
1/2 cup butter
2-3 tbsp all purpose flour
1 tbsp cinnamon powder
icing sugar for dressing
1tbsp melted butter
Please check (Measurements)

Process for the pie crust: On a clean counter top, put the flour, salt and butter. Pour some cold water and mix it. Cut the mixture with the help of a knife and again add some water. Mix well and knead it into a soft dough.
Sprinkle some flour on the counter and roll the dough in it. Stretch the dough with the help of a rolling pin, fold one time, then stretch again, fold again and stretch again. Repeat 2-3 times to form a rectangle shaped dough.
Wrap it in a parchment paper and store it in the freezer for 30 minutes.

Process for the pie filling: Preheat the oven to 400F.
Melt butter in a heated pot, keeping the heat on medium, add the sugar. Dissolve it well in the butter and then add the flour. Mix well, add the cinnamon powder and cook for another 2-3 minutes. Turn off the stove, let the mixture cool down and blend into a smooth paste.
Remove the dough out, dust some flour and stretch it well. Grease the pie dish and place it upside on the dough. Depending on the depth of your pie dish cut a larger diameter past the edge.

Place the cut portion in the pie dish press the dough into it. Add the apples and pour the sauce evenly.
With the help of the rolling pin stretch the remaining dough and cut parallel lines to make strips. Place them horizontally and vertically in a cross-hatched manner on the top and press it over the edges of the dish connecting it to the base dough.
Bake the pie in the oven for 15 minutes on 400F and then reduce the heat to 350F, baking the dough till it turns golden brown (This will take nearly 40 minutes).

Remove the pie out and brush with some melted butter and sprinkle some icing sugar. And the apple pie is ready.

Tips: While baking the pie, the sauce which contains flour may start rising or bubbling causing it to overflow a bit, so you may use a tray to put the dish on top of it.

Chole Bhatture

A famous North Indian cuisine, a combo dish of round puffy round bread cooked like puri which goes well with very flavorful chickpea sabji !

serves 4
Ingredients for Bhatture
2 cups of All purpose flour
1/4-1/2 cup semolina flour
2 teaspoon sugar
2 teaspoon salt
1 teaspoon baking powder
1/4 -1/2 cup yogurt
1/4 cup oil
3/4 to 1 cup of lukewarm water
Oil for frying
Please check for (Measurements)

Process for Bhatture: Add all the ingredients together and knead into a soft dough. Cover the dough with a wet cloth in a bowl, put a lid on the top and place it in a warm area for nearly 2 hours. Divide the dough into equal sections and make it into round chapatti shapes but little thicker. Heat the oil very hot and then put one bhattura in the oil. The Bhattura will rise quickly in 2 seconds while you press with the frying spoon the top surface. As soon as it rises flip it the other side and then remove it out.

Tip: If you don’t have a double active baking powder then increase the quantity of the baking powder you are using. Always go on the increasing side for semolina and yogurt quantity.
For the above measurement use little more than 1/2 cup of water, mix it well with all powder ingredients and condiments except the two flours and blend well. After that mix it with the flours and knead into a dough stiffer than regular chapati dough.

Note: when the oil is hot it just takes few seconds for bhattura to rise, don’t let it get too much brown at the base. Once the oil is hot you can reduce the heat to medium because we want the Bhattures to have nice Golden white color.

Ingredients for Chole Sabji :
2 cups boiled (cooked) chickpeas
1/2 cup melted butter
2 cups of chopped tomatoes
2 teaspoon mustard seeds
2 teaspoon red chili powder
1 teaspoon turmeric powder
1/2 teaspoon ginger powder (saunth)
1/2 tablespoon chana masala powder (refer to homemade spices section)
1/2 tbsp garam masala  (refer to homemade spices section)
1/2 tbsp cumin coriander powder
2 teaspoon salt
1/4 teaspoon hing
1/2 cup chopped cilantro
1/2 cup chopped cabbage/celery

Process for Chole: Heat the pot and add the butter.  Add the mustard seeds and hing. Allow the mustard seeds to splutter.  Add the celery and saute for 1 to 2 minutes on medium heat. Now add the tomatoes and all the powdered spices and condiments, mix well, cover with a lid and let it cook on medium heat for 2-3 minutes.
Remove the lid, add the boiled chickpeas, mix well, add a cup of water, cover again with a lid and cook it for 10-15 minutes on medium heat. After 15 minutes you will observe everything cooked well, now you can turn off the stove and garnish with cilantro. Keep aside.

Suggestion: For making this combo first prepare the dough and while it’s resting, prepare the chole sabji. Once sabji is done then roll the bhatture and fry them.
Cholle bhatture can be served well with cold yogurt or mango pickles.

Veg Biryani

Here I am presenting to you an aromatic full of different flavors and traditional spices restaurant style Biryani which you can prepare at home.
This Biryani will boost your appetite and awaken your senses, try it yourself to believe it!

Serves 4
Ingredients:
2 sticks of celery and carrots (cut in long and thick slices)
20 cauliflower florets
1-1/2 cups of basmati rice (thoroughly washed and soaked for 15 minutes)
2 cups of fresh mint leaves
200 gms of cubed size paneer
1 cup chopped cilantro
3 tbsp oil for cooking vegetables
1 tbsp of oil for cooking rice
salt as per taste
2-3 cups of yogurt stirred vigorously
1 cup raw cashews
1 big green chili sliced
2 big potatoes french fries cut
cinnamon, few bay leaves,  2 cardamoms, 2-3 cloves for cooking rice
1 tbsp garam masala
2 tbsp biryani masala
2 tbsp curry powder
1 cup roasted cabbage
2 tsp saffron/Kesar
Please check (Measurements)


Process: Heat the oil in the pot or the skillet and first put potatoes one by one in it. Once they turn golden then add the paneer cubes and repeat the same with them.

Keeping the heat on medium add the remaining vegetables and the powdered spices with some little salt as per taste.
Mix everything well, cover with a lid and cook for 5 minutes. By the time the vegetables are cooking add the soaked rice in 3-4 cups of boiling water with the whole spices and oil. Cover with a lid and bring to a boil. Once the water boils you drain the water and empty the rice with the whole spices in a bowl. (Make sure the rice is only 70% cooked).
Allow the rice to cool down.
Remove the lid from the vegetables, add the fresh mint leaves + green chili and mix it well. Add some yogurt and mix it well again.
Once the initial yogurt is mixed well then add some more yogurt and cook it with the vegetables till the water of the yogurt evaporates. (This should be done without the lid covered).

Now take two pots one smaller than the other such that the smaller pot can easily be placed inside the bigger one.
In the bigger pot boil some water only covering 1/4 portion of the pot.
Heat the smaller pot on medium and add the partially cooked vegetables in it, add some yogurt, the cashews, and some more salt. Mix all well reducing the heat to low so that it only simmers.
Now add some roasted cabbage or roasted coconut and mix it.
Put the rice as a layer on the vegetables, sprinkle some roasted cabbage on the rice.
Putting little bit of more or remaining vegetables on the top again sprinkle some more salt and then layer it again with rice.
Sprinkle some saffron, cilantro and roasted cabbage on top of the rice.
Turn off the stove for the small pot of biryani and place it inside the bigger pot which is boiling. Cover it with the bigger lid, keeping the heat on medium let the biryani steam in it for 5-7 minutes.
Turn off the stove and with a broad spatula dig in the rice making sure all the layers are placed on the plate to serve.

This Biryani goes well with Dal Tadka or Dal Fry 🙂