Sunday, November 9, 2008

Paneer Bhurjee Wrap

This is my very first recipe on my first ever blog..I am hoping I am not missing out on anything. Any suggestions are welcome. I made this wrap for dinner last night and it was really yummy...It tastes just like the wraps we get at the American Indian restaurant or cafes here in the US.


For the filling:
10 oz. paneer crumbled
1 med. onion finely chopped
1tsp. ginger finely chopped
1/2 med. green bell pepper chopped
1/2 med. red bell pepper chopped
1 med. tomato chopped
1 tsp. jeera
2 tbsp. oil
1/2 tbsp. tandoori chicken masala
1/2 tbsp. dhania jeera powder
1 tsp. red chilli powder
2 tbsp. fresh cilantro chopped
2 tbsp. yoghurt
salt to taste

For the pancake:
2 cups maida
2 tbsp. ghee
salt to taste
water to make the batter
ghee for grilling the pancake

For the garnish:
1/2 cup lettuce shredded
some onion rings
some lemon slices
yogurt mint chutney as per taste


Heat oil in a pan. When hot add jeera, onion and ginger. Cook till onion turns light brown.
Add bell pepper and cook for a minute.
Add tomato and cook for a minute.
Add red chilli powder, dhania jeera powder, tandoori chicken masala and saute till oil separates.
Add paneer and cook for 2 mins. Add yogurt, salt and cilantro. Cook till yogurt is absorbed by the paneer.

Mix maida, ghee and salt. Add enough water to make a thick batter (like dosa). Make slightly thick pancakes on a nonstick pan without any oil. Make all the pancakes and keep them ready in advance.

Paneer wrap:
Heat pan. Place one pancake at a time and cook on both the sides with ghee. Cook till u see some light brown spots.
Remove from the pan. Place some lettuce leaves in the center and add some onion slices.
Place some paneer mixture on the lettuce bed and make wrap. Serve it wrapped in a foil with some yogurt mint chutney and lemon slices.

Thursday, November 6, 2008

Instant Ras Malai

This is a recipe really easy to make, especially in big batches. I usually make this dish for parties or potlucks... You cannot go wrong with this recipe. I forgot to take pictures last time I made ras malai, but will add them soon.


7 cups whole milk
1 can rasgullas ( Haldirams, Verka or any other brand)
1 tsp saffron soaked in 2tbsp. warm milk
10 -12 almonds sliced
10 -12 pistachio sliced
1 tsp elaichi/cardamom powder
sugar as per taste (approx.) 3/4 cup.

Mix milk, sugar, saffron and elaichi powder in a big pot and bring it to a boil on a medium high temp. while stirring regularly. Make sure milk does not stick to the bottom.
While the milk is cooking, squeeze the rasgullas to remove sugar syrup. Be gentle as to not break the rasgullas. Remove only as much syrup as you can.
Once the milk comes to a boil, turn the heat off and slowly add the rasgullas. Add sliced almond and pistachios. Leave some for garnishing.
Let it cool down at room temperature uncovered.
Refrigerate thoroughly before serving.
Garnish with almonds and pistachios before serving.

Tip: Add slightly less sugar to begin with. Adjust the sweetness after adding rasgullas as there will be some sugar syrup left in them. It will add to the sweetness.