Mint Flavoured Paneer Tikki/Pudina Paneer Tikki Recipe

I somehow was greatly impressed by the paneer jamun sharmilee had posted and was waiting to try it.When I could get my hands on this malai paneer at nilgiris I was thrilled that I could try this paneer jamun to surprise Sharu when she comes back from school.So after preparing the regular lunch I was all set to prepare the jamun.The dough was ready,but on dropping it in the oil,to my dismay I saw the jamuns disintegrating in the oil,some started developing a tail I really couldn't figure out what went wrong with the dough.Tried out the next batch and then the 3rd batch also but their shapes changed,it was then I knew that this is not going to work and stopped with the 3rd batch and started thinking of alternate ways to use up the dough first thought of preparing malai kofta but that needed other veggies to be chopped and steamed,so a big no to that,I also had a boiled potato on hand (thats nice)so mixed this up with the dough then thought about flavoring , my eyes fell on the mint leaves and so was born the mint flavored paneer tikkis. Oh ! such a long story for such a simple dish.

About the taste ,the tikkis were bursting with the flavor of mint which I loved greatly.These tikkis also got a thumps up from the kiddo once she was back from school.So if you are looking for a snack for the little one who comes back from school this is for you. I did not add chillies but did not feel the need for spiciness due the over whelming flavor of mint.Mint is said to aid digestion,so no need for ginger.This a easy peasy recipe which does not require any chopping of onions neither any grinding.

Mint Flavoured Paneer Tikki Recipe- Ingredients

Paneer - 1 cup (crumbled)
Potato - 1 (medium)(boiled and mashed)
Maida Flour - 3 tbsps
Mint Leaves - 1/2 cup
Coriander Leaves - 1 tbspn
Cooking soda - 1 pinch (optional)
Salt to taste
Oil to deep fry

Method:

1. Take the crumbled paneer in a bowl add the flour followed by mashed potato,salt,cooking soda mix well and keep aside for 10 minutes.
2. Now add the finely chopped mint and coriander leaves and bring it to a dough like consistency and see to it that the dough is not sticky.
3. Shape the tikkis into required shape.Heat oil in a kadai, and deep fry them on medium heat till they turn brown .Serve hot with green /tamarind chutney or sauce as snack .

My Notes:

• It is important that you drain the boiled potato or it may absorb lot of oil.
• These can be used as kebab in frankies/ Chappathi rolls.
• I don't think you need cooking soda but I used the paneer jamun dough so I was forced to use it.
• You can also try shallow frying the tikkis on a tawa.
• You can make the mix the previous day and make the tikkis the next day also.(Easier during parties or when u have guests).
• You can try coating the tikkis in bread crumbs before frying.
• Please adjust the maida flour as per the need. You can try replacing maida with cornflour as it also helps in binding.
• You can add finely chopped green chillies for spiciness.

Paneer Bhurji(No onion ,No garlic )Recipe

Back after a much needed break ,a stay with my parents.We even had great time with my sister and brother.The kids also had great time playing together.Good food ,great chit chats and nice time together.We had been planning this kind of a holiday for a long time (say 2 years) and some how it wouldn't work out, finally we made last minute plans and hurray!!! it worked.We even had or rather shall I say we tried our hands at baking .Although our trial was not a super success it wasn't a flop either.So you can soon expect cakes in the blog , thanks to sis, who is a senior blogger and great baker as well.Now to the recipe this bhurji I came across while surfing through TV channels.Its a no onion no garlic recipe,tried it the next day a it came out great,that my kid had a small bowl of it as such.

Paneer Bhurji(No onion No garlic)Recipe- Ingredients

Paneer - 100 gms (crumbled)
Capsicum - 1 (medium sized one chopped to bite sized pieces)
Oil - 1 tbsp
Jeera - 1 tsp
Turmeric powder - 1/2 tsp
Garam Masala powder- 1 tsp
Salt - to taste

To Grind:

Green Chilly - 1
Ginger - 1 inch piece

Method:

1. Heat oil in a pan, add the jeera immediately add the Green chilly ginger paste and fry till raw smell leaves.
2. Now add the cubed capsicum and saute it for 2 minutes , see to it that the capsicum doesn't loose its crunch.
3. Add the powders and salt and saute well, finally add the crumbled paneer , mix well for a minute and switch off the stove.Your paneer bhurji is ready to serve with roti,as a stuffing for bread sandwich or chappathi roll.

My Notes:

• The original recipe called for grated ginger and finely chopped chilly but I made a paste of this as we do not like biting into bits of ginger.
• Its a no onion no garlic recipe but you are free to added onions and ginger garlic paste.
• You can even add grated carrots and boiled peas along with capsicum .

Methi Roti Recipe

Back after a 2 day visit to vellore for a wedding,had a nice time catching up with relatives and had great food at the wedding.Coming back to the recipe Methi Roti is a healthy way to sneak in greens in your kids lunch box ,so I buy Methi whenever I see fresh Methi in the shop.It is best suited for lunch box as it stays soft for long.Just methi rotis with a cup of curd makes for a filling lunch for kids.This meal I prepared for my daughter who wanted me to post only as full course meal rather than one dish .She enjoyed her lunch of methi roti with channa masala and curd. You can chop the methi leaves if the leaves are big.Next post will be the chana masala which is simple and easy.

Methi Roti Recipe- Ingredients

Wheat Flour - 1 Cup
Methi Leaves - 1 cup (cleaned and Chopped)
Red Chilly Powder - 1tsp
Turmeric powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Salt to taste
Water as required
Oil - 1tsp

Method:

1. Heat oil in a kadai and saute the cleaned and chopped methi along with chilly,turmeric and garam masala powder and salt till it shrinks in quantity.Let it cool.
2. Take wheat flour in a mixing bowl,add the methi mixture and required water to make a soft pilable and non sticky dough.
3. Make lemon sized balls of the dough and roll each ball into thin circles using the rolling pin.Use flour for dusting .Roll the rotis as thin as possible.
4. Heat a tawa on medium heat and place the roti on the tawa and drizzle a little oil (optional),when you see bubbles turn it to the other side and cook till brown spots appear on both the sides.
Now your Methi roti is ready to serve.We had ours with chana masala.You can have it with curd and some pickle for a wholesome meal.

My Notes:

• This roti does not require any resting time.You can go head with rolling the roti as soon as the dough is ready.
• Adding garam masala is optional,but it lends a nice aroma to the roti.