DOUBLE DECKER BEET & PANEER PARATHA

DOUBLE DECKER BEET & PANEER PARATHA

INGREDIENTS

DOUGH
Wheat flour	1 cup
Salt	T.T.
Oil	½ tbsp + for basting
FILLING
Beetroot grated	1 cup
Ginger garlic paste	1 tsp
Red chilli sauce	1 – 2 tbsp
Paneer / cottage cheese crumbled	½ cup
Mint & coriander chutney  http://paripoornapaksiddhi.blogspot.in/2014/05/dhania-pudina-chutney-coriander-mint.html	1 – 2 tbsp

METHOD:

1.       Mix the wheat flour and salt. Using water knead it into a smooth soft dough.

2.       Apply a little oil and knead it into the dough.

3.       Cover and allow the dough to rest for around 30 min.

4.       Take 2 small dough balls and a 3^rd a little smaller than that.

5.       Using dry flour roll out like a chapati all the dough balls as thinly as possible without tearing.

6.       Lightly toast the smaller chapati on a griddle on both sides so that it is cooked and well toasted.

7.       This is necessary as this will go in between two chapatis layers along with the filling. If you avoid doing this the middle layer may remain raw and doughy.

8.       Take 1 bigger chapati, apply a little of the ginger garlic paste on it.

9.       Also apply a little chilli sauce. Lightly but evenly sprinkle the beetroot on this.

10.   Now keep the smaller toasted chapati over the beetroot.

11.   On this apply some ginger garlic paste, and then apply the mint and coriander chutney.

12.   Sprinkle crumbled paneer over this.

13.   Finally cover this layer with the remaining chapati. Seal all the edges with moist hands so that they stick to each other.

14.   Lightly roll on top with the rolling pin to evenly distribute the filling inside without it coming out from the edges.

15.   Roast on a griddle on both sides till nicely browned. Apply oil on both sides while roasting, I prefer ghee though.

16.   Remove when done, cut into 4 pieces and serve hot.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

KAVATHACHI CHUTNEY / कवठाची चटणी / WOOD APPLE CHUTNEY

KAVATHACHI CHUTNEY / कवठाची चटणी/ WOODAPPLE CHUTNEY

INGREDIENTS

Kavath / wood apple	1 no
Gul / jaggery	3 – 4 tbsp
Salt	T.T.
Roasted Jeera pdr / cumin pdr	¼ tsp

METHOD:

1.       Break open the ripe kavath.

2.       Scoop out the pulp. Try and mash it a little.

3.       To it add some boiling hot water just enough to cover and soak the pulp in it. Allow to cool.

4.       Sieve out the pulp on a wire net (chalni) to remove out all the seeds and fibre.

5.       Again add in some water to wash the seeds and fibre and extract out all its juices.

6.       To the juice, add jaggery and bring the juice to a boil.

7.       Simmer till it comes to a thick but pourable saucy consistency.

8.       Now add in salt and cumin pdr. You can also add a little chilli pdr if you like a hint of hotness to it. Cool and chill.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

SAVOURY CHEESE COOKIES

Hellooo everyone......

Suddenly now a days my interest in making cookies has perked up. Last time was my first trial in making Checkerboard Cookies. Today I have made Savoury Cheese Cookies ......I am not very good at it that I must admit, but you must always try things instead of feeling daunted by it and giving up beforehand right .......so here you go.......

SAVOURY CHEESE COOKIES

INGREDIENTS

Processed cheese cubes grated	50 gms OR 3 + 1 no
Salted butter chilled cubed	100 gms
Maida / Refined flour	200 gms
Baking powder	¼ tsp
Pepper pdr	½ tsp
Salt	T.T.
Chilled Water	2 – 3 tbsp
Chilli flakes	As required, approx ½ tbsp

METHOD:

1.       On a clean work surface or counter mix together the cubed butter and 3 grated cheese cubes. Mix lightly with hands.

2.       To it add sieved maida, baking powder, salt and pepper.

3.       Rub together the cheese, butter and flour together till the entire things becomes of fine bread crumb consistency.

4.       Make sure you only use your finger tips to do this. The more surface area of your hands you use to mix, the faster the butter will start to melt because of the warmth.

5.       If the need arises use just a few spoons of water to get the dough together. Cover the dough in cling film and refrigerate for 1 hour.

6.       Divide the dough into balls a little larger than a marble. Flatten it in between your palms. You can also roll out the dough and cut out into shapes with a cookie cutter.

7.       Arrange the balls on a greased baking sheet keeping a little distance between two balls.

8.       Sprinkle a little of the remaining 1 cube of grated cheese over the balls. Also sprinkle a little chilli flakes on top.

9.       Bake in a preheated oven at 180° C for 10 – 15 min.

10.   Remove and completely allow to cool. Store in an airtight jar.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

MASALA SEV KACHORI

MASALA SEV KACHORI

INGREDIENTS

STUFFING
Thick Sev / bhavnagri sev crushed  http://paripoornapaksiddhi.blogspot.in/2013/10/shev-sev.html	1 cup
Chincha / Imli / Tamarind thick pulp	3 tbsp
Gul / jaggery	2 ½ - 3 tbsp
Red chilli pdr	1 tsp
Haldi / turmeric	¼ tsp
Salt	T.T.
Garam masala pdr	½ tsp
Badishep / saunf / fennel seeds	1 tsp
Coriander leaves chopped	3 tbsp
DOUGH
Maida / refined flour	½ cup
Fine rawa / fine semolina	½ cup
Salt	T.T.
Oil	1 tbsp + for deep frying
TOPPING
Onion minced	1 no
Tomato finely chopped	1 no
Mint coriander chutney  http://paripoornapaksiddhi.blogspot.in/2014/05/dhania-pudina-chutney-coriander-mint.html	3 – 4 tbsp
Dates tamarind chutney  http://paripoornapaksiddhi.blogspot.in/2014/07/khajoor-imli-chutney-dates-tamarind.html	¼ cup
Coriander leaves chopped	2 – 3 sprigs
Beaten curd	½ cup
Chaat masala pdr	¼ tsp
Fine Sev / barik or nylon sev	2 – 3 tbsp

METHOD:

DOUGH

1.       Mix together the maida and rawa. Add in some salt and 1 tbsp of hot oil.

2.      Using water knead it into a semi hard dough.

3.       Cover with a moist cloth and allow to rest for around 2 hours.

4.       Knead the dough well again and make even sized balls of the dough, a little smaller than a lemon.

5.       Roll out the dough ball thinly like a puri. It should be approx a little larger than your palm.

6.       Keep 1 tbsp of the stuffing in the centre, gather all the ends together to encase the stuffing to make a ball again.

7.       Again roll it out carefully into a palm sized circle.

8.       Deep fry the kachoris in hot oil on both sides till golden brown. They will puff up.

STUFFING

9.       Mix together the jaggery and tamarind pulp. Add into it 3 – 4 tbsp of water and bring it to boil. Allow to cool. By now the jaggery would have also dissolved.

10.   In a bowl take the crushed sev. To it add the chilli pdr, turmeric pdr, garam masala pdr, saunf, salt, coriander leaves and a few tbsp of the jaggery tamarind water.

11.   Mix it up and allow to soak for some time approx 10 – 15 min till the sev softens. If required add in a few more tbsp of the jaggery tamarind water.

ASSEMBLING

12.   Arrange the kachoris on a serving plate.

13.   Sprinkle on it a little onion and tomato.

14.   Also add in a little of the mint coriander chutney and dates tamarind chutney.

15.   Spoon on some beaten curd and garnish with chopped coriander leaves and sev. Sprinkle a pinch of chaat masala on top.

16.   Serve immediately or then the kachoris may get soggy.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.