Paneer Bro-Cauli ki Sabji

Hi all, so I had some leftover Cauliflower and Broccoli and it wasn't enough that I could make a sabji on with it alone. So I had to come up with something which will be special as it was my Husband's birthday. I had some paneer so decided to make something that combines these 3. I was very pleased with the end result as the entire family loved it. So here it is

PANEER BRO-CAULI KI SABJI

INGREDIENTS

Paneer: 1 packet Cubed

Cauliflower Florets: 1 Cup 

Broccoli Florets: 1 Cup

Potato: 1 medium chopped into cubes

Ginger-Garlic: About 2 Tbsp

Onion: 1 small

Tomato: 1 medium

Jeera: 1 Tsp

Coriander Seeds: 1 Tsp

Red Chilli: 1 long

Turmeric Powder: 1/2 Tsp

Red Chilli Powder: 1 Tsp

Dhania-jeera powder: 1-2 Tsp

Kasoori Methi: 1 Tsp

Milk: 1/4th Cup

Salt as required

Oil and Butter for sauteing

Fresh Cilantro chopped for garnish

Paneer Bro-Cauli ki Sabji

MAKING

Wash the vegetables with water. set it aside

The first step is to saute Cauliflower florets, Broccoli florets and Cubed potatoes in 2 Tsp oil. Saute until with a sprinkle of salt until they turn brown and appear a bit charred at its ends. Set it aside.

Take a Kadai, and shallow fry the Paneer until it turns golden brown. Set it aside.

Now grind the Onions, Ginger-Garlic, Tomato, Cumin seeds, Coriander seeds, 1 Red Chilli with little water into a fine paste and set aside.

Take a pan, add butter and oil in equal proportions. once hot, add some 1/2 Tsp jeera, now pour in the ground paste and saute it for a few minutes until the raw smell of the onions goes away. Add turmeric powder, Red chilli powder, Dhania-Jeera powder and saute it again for 3-4 minutes until well mixed. Allow the gravy to cook for a few minutes in low flame until it thickens, add in the required salt, milk and Kasoori Methi to it. 

Add in the sauteed vegetables and Paneer. Mix it well with the gravy. Add salt as required and mix the vegetables well with the gravy.

Delicious Paneer Bro-Cauli sabji is ready. Serve it hot with Rotis. The sabji is not a gravy, it's mostly semi-dry. The crispy texture of the paneer and the bite of the vegetables mixed with the gravy gives a good texture and taste.

Garnish it with freshly chopped Cilantro and if needed a dollop of butter or ghee.

Rajma Masala ( Kidney Beans Masala)

Hi all, So I had a can of Kidney beans and so decided to make this. I am sharing the recipe because my kids enjoyed the dish so much and in fact announced that it was one of my best. Now, this dish is not something new and creative, just an old fashioned traditional Rajma Masala. Both the texture and balance of flavors was just perfect. So sharing this recipe with all of you.

RAJMA MASALA (Kidney Beans Masala)

INGREDIENTS

Rajma ( Kidney Beans): 1 can

Onion: 1 small finely chopped

Tomatoes: 2 medium chopped into small cubes

Ginger: 2 Tsp chopped

Garlic: 2 Tsp chopped

Turmeric Powder: 1/2 Tsp

Red Chilli Powder: 1 Tsp

Jeera: 1 Tsp

Jeera-Dhania Powder: 2 Tsp

Kasoori methi leaves: 1 Tsp Crushed

Milk: 1/2 cup

Cilantro: 2 Tbsp chopped

Green Chilli: 1 slit

Water 

Salt as required

Oil & Butter: 2 Tbsp

MAKING

Since I had a can of Kidney Beans, I did not need to pressure cook them. Otherwise, you would need to soak them first then pressure cook them until soft. 

Now in a pan, add 1 Tbsp butter and 1 Tsp Oil, once hot, add Jeera, slit green chili, now add in the chopped ginger-garlic, saute it for a few seconds before adding in the chopped onions. Once the onions become translucent and change color, add in the chopped tomatoes. Saute it again for a few minutes until the tomatoes are well mixed in with the onions, now start adding the spices ( Turmeric, Red Chilli powder, Jeera-Dhania Powder). Saute it for a couple of minutes before adding in the can of cooked Rajma (Kidney Beans). 

Add a cup of water to the Rajma mix, Salt. Close the lid and cook for 4-5 minutes in low flame, until the gravy thickens and the salt and Rajma are fully blended in with all the spices. 

Finally, add in the Kasoori Methi and half a cup of milk. Cook till it boils one time. Garnish it with freshly chopped cilantro and serve hot with Rice or Rotis

Rajma Masala (Kidney Beans Masala)

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TIPS/VARIATIONS

I added milk but you could replace it with cashew paste. The purpose is to balance the spices and so both work well. You could also add 1 tsp Garam Masala, I did not add it as I thought it would be too much. 

Cream Cheese Puffs

Hi all, sometimes when you need to make something quick and easy, it helps when you have some store-bought ingredients ready to go. I had some pastry sheets and some delicious cream cheese and I used them both to come up with...

CREAM CHEESE PUFFS

INGREDIENTS

Pastry Sheets: 1 Packet

Cream Cheese of your choice: 1 box

Butter: 1 tbsp melted

CREAM CHEESE PUFFS

MAKING

Preheat the oven to 350 degrees. Thaw the pastry sheets, expand them using a rolling pin to utilize it to the maximum. Cut it into rectangles. place a Tbsp of cream cheese in the top half of the rectangle. Use your fingers to use melted butter as a glue to the edges of the rectangle pastry sheet. Fold the rectangle fro the top side up, close it by pressing on the edges with the melted butter and place it on a baking tray. Once the whole set is complete, place the baking tray into the oven and bake for about 12-15 minutes. You can flip it midway to help bake evenly. Switch off the oven when puffs turn golden brown, allow it to cool.

That's it, delicious quick and easy cream cheese puffs are ready to be served as an evening snack.

TIPS/VARIATIONS

I used the pepperidge farm brand, pastry sheets. I also used plain cream cheese for my daughter and Jalapeno Cream Cheese for the rest of us. I have to say, Jalapeno cream cheese puffs were the best, the kids enjoyed it, the crunchy texture of the puff along with the creamy cheese, just makes the perfect combination.