PANEER BREAD TOAST

Hi All, this recipe was something I saw online but added my own twist to it. Its something very easy, crispy but delicious. Originally the one I saw was done with potatoes, I tried the same with Paneer. The kids loved it and so did we, made for a perfect lunch box item and also for a snack. Times like these where all of us are down, struggling to get used to this health scare and pandemic, comfort food helps a lot. 

PANEER BREAD TOAST

INGREDIENTS

BREAD: 7-8

PANEER(Grated): 1 cup

ONION (CHOPPED FINE): 1/4th cup

GREEN CHILLI'S: 1 TSP chopped

GARLIC-GINGER: 1 TSP each finely chopped

CHAT MASALA: 1 Tsp

SALT as required

DHANIA-JEERA POWDER: 1/2 Tsp
FRESH CORIANDER LEAVES CHOPPED: 1-2 TBSP
BUTTER or GHEE as required for toast

FOR COATING

ALL PURPOSE FLOUR: 1/2 cup

SALT: 1/4th Tsp

RED CHILLI FLAKES: 1 Tsp

WATER as required

Paneer Bread Toast

MAKING

Mix the All-purpose Flour, Salt, Red chili flakes, salt with enough water and set aside. The consistency should be of a little thin, it is used for coating hence semi-thin liquid

In a bowl, add the grated paneer, chopped onion, chopped green chilli's, Garlic -Ginger finely chopped, Chat masala, Dhania-Jeera powder, Freshly chopped Cilantro ( coriander leaves), salt as required. Mix them well and set aside. 

Now take the bread, you can cut the edges or keep it as it as, spread the butter or ghee over the bread like a layer. Next, spread the paneer mixture on it like a layer evenly.

Finally, coat the one-sided layered Paneer mixture with the all-purpose flour mix. 

Heat the Tawa, add a Tsp of ghee/butter, once hot. Place the coated -layered paneer bread toast face down. That is, the side with the paneer toast will come in the bottom, face down. This enables the toast to cook well. The flour mix will give the needed coating. Once its golden brown flips it and cook the other side as well. You can spread the butter/ghee on the other side as well, this will add flavor and make it crispy.

TIPS/VARIATIONS

You could do the same with mashed Potato or grated boiled potato instead of the paneer. 

More ghee the better taste and more crispy

Perfect for Breakfast/lunch box or an evening snack

PARUPPU THOGAYAL ( LENTIL CHUTNEY)

Hi All, this is from my mother's kitchen, something quick, something simple but delicious nevertheless. I wanted to make something quick as I was just getting back home from work and it was nearing lunchtime. Let's get straight to it, its called 

PARUPPU THOGAYAL ( LENTIL COCONUT CHUTNEY)

Paruppu Thogayal ( Lentil chutney)

INGREDIENTS

TOOR DAL: 1/2 cup
MOONG DAL: 1/2 cup
GRATED COCONUT: 1/2 CUP
RED CHILLI: 1-2
SALT as required
TAMARIND: Tiny piece (dot sized)




MAKING

Dry roast the Toor and the Moong dal with the Red Chilli, once the dal turns color or becomes light brown, switch off the gas and set aside. Now grind the roasted dal with red chili, grated coconut, salt, and tamarind with a bit of water. Grind it into a nice coarse paste consistency. That is it, delicious Paruppu thogayal is ready. You can serve it as a side to vatha kuzhambu or mix with white rice and eat.

TIPS

Garnish it with curry leaves. The dal needs to be well roasted to get the smell off especially of the Moong dal.

QUICK GINGER-GARLIC SPICY RASAM

Hi all, With all the talk on Corona Virus and the weather going up and down where I live, this recipe is the one dish that comes to mind which my mom used to make when any of us in the family fell sick. I just gave my own twist to it. So here it goes

GINGER-GARLIC QUICK SPICY RASAM

INGREDIENTS

TAMARIND: Quarter sized coin soaked in 1-2 cups water
TOMATO: 1 Small or Medium
SAMBHAR POWDER: 1-2 Tsp
TURMERIC POWDER: 1/4th Tsp
HING ( Asafoetida): 1/8th Tsp
GINGER: 1 Small piece smashed
GARLIC: 1 Medium pod
CUMIN SEEDS: 2 Tsp
BLACK PEPPER: 1 Tsp
CORIANDER LEAVES ( Kothamalli): 2 Tbsp chopped
CURRY LEAVES: 8-10 leaves
SALT as required
GHEE: 1-2 Tsp
TOOR DAL: 1/4th Cup cooked
RED CHILLI: 1
MUSTARD SEEDS: 1 Tsp

Ginger-Garlic Spicy quick Rasam

MAKING

Pressure cook the Toor dal in enough water and keep aside. Also, drain the tamarind water by removing the pulp and pour the Tamarind juice in a deep bottomed vessel. Now squeeze the tomato with your hands into the water, you could also chop the tomato into small pieces. I prefer to squeeze it to get the tomato juices well-blended into the tamarind juice.

Now add the Turmeric powder, Hing (perungayam), Ginger smashed, Garlic pod smashed, 1 tsp of Cumin seeds, coarse Pepper powder, salt, Sambhar Powder. Place the vessel on gas and allow it to boil.

Once the Rasam has boiled for about 5 minutes, add the cooked mashed Toor dal into the same and allow it to boil for another minute. Remove from gas and set aside.

Now for Tadka, add Ghee to a small Kadai (tadka pan), add in the mustard seeds, 1 red chilli, cumin seeds, pepper powder. Once the Mustard seeds splutter, pour the tadka into the Rasam. Garnish with chopped fresh Coriander leaves ( Cilantro) and Curry leaves. Delicious Rasam is ready to eat. You can serve it as a hot soup or mix it with Rice and eat or as a side.

TIPS

I use store-bought Sambhar powder (777 Brand), as its mild than Rasam powder. You could also grind your own Rasam or sambhar powder and make it.

Smash the garlic and ginger before adding to the Rasam so you get all the juices of the garlic and ginger into it.

Using Ghee in Tadka adds to the flavor.

Using Cilantro and Curry leaves adds extra flavor and taste.

Adjust the spice level by increasing or decreasing the spices like cumin, pepper, and sambhar powder.

I Squeeze the tomato into the tamarind water as I feel, squeezing helps the complete juice of the tomato blend in into the tamarind water.

Nothing better than a hot spicy rasam when you are under the weather from the flu.