Rohit's Paneer Kathi Roll


Leftovers always seems to get a bad rep because of the name... Leftovers really? Well I'm here to tell you that using the right ingredients we can make magic with leftovers. We had paneer tikka leftovers and my husband decided to make magic with it. This is a semi-homemade easy Kathi roll. Tip#1: you can substitute paneer with mock meat, vegetables, tofu or use the recipe as is and skip the paneer. Tip #2: You can substitute Rumali Roti for tortillas. Bon Apetit!


Serves: 2
Ingredients:
4 eggs
1 cup baby bella mushrooms (chopped medium dice)
1 green bell pepper chopped julienne
1 yellow onion chopped julienne
1 cup paneer tikka medium diced
1 tsp curry powder
1 pinch garam masala powder
1/2 tsp black pepper 
1 pack frozen Rumali Roti 
Pam cooking spray
Oil
Salt to taste

Method:
1. Thaw Rumali roti so it is easier to work with.
2. Break eggs into a bowl and beat.
3. Add salt and black pepper and whisk. 
4. Heat a low bottom pan on medium heat.
5. Add oil. 
6. Add onions and salt and cook until caramelized. 
7. Add diced mushrooms and saute until cooked.
8. Add diced paneer tikka and saute. 
9. Add curry powder and garam masala and saute well. 
10. Remove from heat and set aside to cool.
11. Heat a tawa/pan on medium heat.
12. Spray pam on a pan and open the rumali roti and place on pan.
13. Spread the beaten egg onto the rumali roti.
14. When egg is cooked spread a spoonful of paneer mixture onto the center of the rumali roti. 
15. Fold each side until its wrapped. Serve 
hot!

Banana Bread Cupcakes



There is a new member in our household... I am happy to announce that I finally took the plunge and bought the Kitchenaid Artisan stand mixer. Can't tell you how thrilled I am. This wasn't my first recipe, Pizza dough was the first thing I made with this handy lil toy. Wasn't able to capture the final product so here is the second recipe made with my KA. 

I've had banana bread at many places and usually I find it to be a bit heavy and more of a bread like consistency. I know I know ... its bread and that's how it should taste but I am a fan of light and moist cupcakes so I decided to make cupcakes with this recipe and it turned out perfectly. Enjoy this melt in your mouth, moist banana bread cupcakes. Happy Eating!

Serves: 20 cupcakes 
Ingredients:
1 cup mashed bananas 
2 eggs (beaten) 
1 3/4 cups all purpose flour
1/3 cup buttermilk
1/2 cup butter 
1 1/2 cups white sugar
1 tsp baking soda
1/2 tsp salt 
1 tsp vanilla extract

Method:
1. Preheat oven to 325 degrees F. 
2. Spray 2 cupcake pans with non-stick spray. 
3. In the KA stand mixer bowl add butter and sugar.  
4. Sift flour, salt and baking soda in a bowl. 
5. Place on stand mixer and attach the beater. 
6. Beat on speed 2 until the sugar and butter for 5 mins.
7. Add one egg at a time and beat on medium speed until creamy.
8. Add vanilla extract and mashed bananas and beat on medium speed until combined.
9. Add sifted flour mixture and buttermilk little at a time alternating between the two. Tip: Begin with flour mixture and end with flour mixture. 
10. Spoon into sprayed cupcake pans, fill to 3/4. 
11. Bake for 15-20 mins. 
12. At the 15 minute mark, insert a toothpick into cupcake and remove, if it comes out clean then the cupcakes are done. 
13. Cool on a wire rack and serve! 

Spinach and Mushroom Lasagna Roll Ups

Valentine's Day Special- Entree 



I know I am posting this a month after Valentine's Day but it was so delicious that I couldn't resist. Lasagna Roll Ups are perfect for a romantic dinner for two. Easy to put together and tastes delicious. Like Lasagna, there are many versions to this dish. I love the combination of spinach and mushrooms and decided to make this. It was the perfect compliment to the appetizer. This version is a fusion of Italian and Mexican Cuisine. Enjoy!

Serves: 2
Ingredients:
1 bunch Spinach (chopped)
1 cup baby bella mushrooms (chopped)
2 green chillies (to taste)
3-4 garlic pods (peeled and minced)
1 12oz can of Enchilada sauce
3 oz of Goat Cheese 
2 tbsp Dill (finely chopped)
1 tsp garlic salt
4 sheets Lasagna (Cooked al dente and cooled)
1/4 cup Mozzarella cheese (grated)
1/4 cup Cheddar cheese (grated)
Salt 
Oil 

Method: 
1. Preheat oven to 375. Remove goat cheese from the fridge to soften.
2. Heat a pan on medium heat. 
3. Add 1 tbsp of oil. 
4. Add green chilies and minced garlic and saute for 1 minute. 
5. Add chopped spinach and chopped mushroom and a pinch of salt and saute for 4-5 mins or  until spinach is cooked and the water from the spinach has cooked out. 
6. Taste and add salt if necessary and mix well. Set aside to cool. 
7. Place goat cheese in a bowl and using a fork mash to soften.
8. Add garlic salt, chopped dill and mix well. 
9. Pour 1/4 of the canned Enchilada sauce into a buttered dish.
10. Place a cooked lasagna sheet on a plate and spread one tbsp of goat cheese mix onto it to form the first layer. 


11. Next spread a tbsp on sauted spinach and mushroom on top of the goat cheese as the second layer. 
12. Roll the lasagna from one end to the other. 


13. Place rolled lasagna in buttered dish on the enchilada sauce. 
14. Follow #13 until all 4 lasagna sheets are rolled. 
15. Pour the remainder of the enchilada sauce on the rolled lasagnas. 
16. Sprinkle Mozzarella cheese and cheddar cheese on top of the rolled lasagnas.


17. Place in oven and back for 20 mins or until cheese has melted. 
18. Remove from oven, cool for 5 mins and serve!

Tip: You can substitute the Enchilada Sauce for a Bechamel Sauce. 

Tomato, Parsley and Goat Cheese Bruschetta on Ciabatta

Valentine's Day Special - Appetizer 




Bruschetta is one of my favorite Italian appetizers but I have never tried to make it at home. I know its one of the easier recipes to make but never had all the ingredients to make it happen. On Valentine's Day I decided to make it at home by creating my own version.  Bon Appetite!

Serves:4-5
Ingredients:
12 slices Ciabatta bread 
5 tomatoes medium diced
1 1/2 tsp Garlic salt 
1/4 bunch parsley chopped 
6 oz pack goat cheese 
2 tbsp Dill chopped
2 tbsp Lemon Juice 
Salt to taste
Black pepper to taste 
Olive Oil 

Method:
1. Pre-heat oven to 450.
2. Add goat cheese into a bowl. 
3. Soften goat cheese with a spoon. Add 1/2 tsp garlic salt, chopped dill, and mix well. 
4. Brush olive oil on bread slices. Place on a tray and put it in the oven. 
5. In a bowl add diced tomatoes, chopped parsley, garlic salt, black pepper, salt, lemon juice, olive oil and toss . 
6. Remove bread from oven when golden brown. 
7. Spread goat cheese onto each bread slice. 
8. Mound tomatoes onto each bread slice and serve!

Very Berry Cranberry Oatmeal Muffins


I decided to make muffins from the fresh cranberries left over after making Cranberry pickle (for recipe click here). The recipe is fairly simple and doesn't need a hand-mixer. The bursts of flavor from the tangy cranberries and sweet blueberries blended with oatmeal creates a perfect snack. You can substitute dried cranberries if you don't have fresh cranberries. Another option is to add walnuts which will enhance the flavor. Happy Snacking!

Serves: 10
Ingredients:
1 cup Quick Oats 
1 Egg
1 tsp Vanilla 
1 tsp Salt 
2/3 cup Brown Sugar 
2/3 cup Milk
1/3 cup Oil (Vegetable)
1 cup Flour
1 tbsp Baking soda 
3/4 cup Fresh Cranberries 
3/4 cup fresh blueberries

Method: 
1. Preheat oven to 375. 
2. Line a muffin pan with liners. 
3. In a medium sized bowl add milk, oil, egg, sugar and vanilla and whisk together. 
4. Add flour, baking soda, quick oats, salt and sugar in another bowl and whisk together. 
5. In a small bowl add 2 tbsp of flour, add the fresh cranberries and blueberries and toss until the berries are coated with flour. 
6. Pour the dry ingredients into the bowl with wet ingredients while whisking to ensure there are no lumps. 
7. Gently mix in the berries. 
8. Fill the batter into the muffin pans until its 3/4 full. 
9. Bake for 18-20 minutes. (Tip: the top must be golden brown and the toothpick comes out almost dry. 
10. Place muffin pan on cooling rack to cool. Remove muffins and serve. 

Veggie Spaghetti and Meat(less)balls

Spaghetti and Meat(less)balls 

Calling all Veggie lovers and food fanatics alike... the Spaghetti and Meat(less)balls  are here!

Spaghetti and meatballs is a very popular dinner dish that is easy to prepare for a quick meal. I've always wanted to make it but unable to find the right vegetarian substitute for meatballs. The Quorn brand meatless meatballs came closest, which had the right texture and taste. This simple yet delicious dish took 30 minutes prep and cooking time. The dinner was a big hit with my family. I hope you enjoy it too!

Serves: 4
Ingredients:
1 12 oz pack thin Spaghetti 
1 12 oz pack of Quorn meatless meatballs 
2 sticks of Celery cut into 1/4 inch pieces 
1 small onion peeled and cut
1/2 bunch of flat leaf parsley finely chopped
2-3 green chilies slit in half (to taste)
2 cups Vodka Sauce 
1 tsp garlic powder 
Salt 
Oil 

Method: 

1. Heat a medium stock pot with 8 cups of water and add 1 tsp oil and salt to taste. Bring to a boil and add thin spaghetti. 
2. Cook spaghetti al dente and strain. Rinse with cold water and keep aside. 
3. Heat a pan on medium heat. 
4. Add oil and when hot add onions, celery and green chilies. 
5. Saute until onions are translucent. 
6. Add salt and sauté. 
7. Add Vodka sauce and Quorn meatballs and sauté for 15-18 minutes. 
8. Add garlic powder and finely chopped parsley and mix well. Taste and add salt if necessary. 


Black Bean and Quinoa Soup

swadishcuisine.blogspot.com
Black Bean and Quinoa Soup 

I was recently introduced to the wonderful world of Quinoa, which is available at Costco (for the American readers). I learnt that Quinoa is very high in protein with an adequate source of essential amino acids. For vegetarians, its a power house of nutrition. You can use it as a replacement for rice, grains or oats. 

I experimented Quinoa with black beans to make a rich and healthy Black Bean and Quinoa Soup. This is a version from a few recipes that I found on the internet. You can try this delicious soup for dinner, enjoy!! :)

I would love to hear your comments, suggestion, tips and feedback. 

Serves:4
Ingredients:
1 24oz canned Black Beans
1 large onion peeled and diced
1 large tomato cubed 
2 Bay leaves
1/2 cup Quinoa (can add 3/4 cup to increase thickness)
5 cloves garlic peeled and chopped 
1 green chili slit (optional)
4 cups Vegetable Broth 
1/4 cup corn (used frozen)
2 carrots peeled and cut into slices 
1/2 cup cilantro 
Lime 
Oil
salt (to taste)

Garnishing:
1 jalapeno sliced 
1/4 cup grated mozzarella cheese 
4 tbsp sour cream 
tortilla chips broken into pieces 

Method:
1. Take a 6 quart pot and heat on medium heat. 
2. Add 2 tbsps oil.
3. When oil is hot add diced onions and saute until translucent. 
4. Add garlic and half of the sliced jalapenos and saute for a few mins. 
5. Add green chili and bay leaf and saute for 2 mins. 
6. Add carrots, corn and tomatoes and a pinch of salt and saute for 3-4 mins. 
5. Add quinoa and saute for 1 min. 
6. add black bean with water into pot and stir for 1 min. 
7. Add 2 cups vegetable stock and mix. Cover and bring to a boil. Boil for 5 mins until quinoa is half-cooked. 
8. Bring heat to a simmer and add 2 cups of vegetable broth. Cover and bring to a boil. Cook for 15 mins. Squeeze 1/2 a lime and mix well. Cook for 1 min. 
9. Taste and salt or other seasonings if necessary. Serve with a dallop of sour cream, sprinkle of cheese and tortilla chips. 

Tip: Garnish with chopped avocados to complete the Mexican taste experience. 

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