Wednesday, July 11, 2018

Coriander Pesto Panini Sandwich | Veg Panini recipe

Panini Sandwich is nothing but a grilled sandwich made from the bread that has light chewy texture like baguette, ciabatta, and michetta. When i had panini sandwich for the first time in the restaurant "Panera bread" along with tomato soup, immediately i fell in love with this sandwich and the combo. I really loved the chewy texture of this sandwich and with soup as sides, it was delicious. Ever since, whenever i have prepared this sandwich at home, tomato soup also would be there.There are different varieties of panini sandwich based on the stuffing inside, but today i'm sharing my most favorite and simple but delicious panini sandwich "Tomato & mozzarella Panini Sandwich with Coriander pesto". 

Coriander Pesto Panini Sandwich | Veg Panini recipe

Preparation Time : 10 mins | Cooking Time : 10 minsServes :
Recipe Category: Sandwich | Recipe Cuisine: International
Ingredients
Ciabatta bread roll - 1 
Tomato - 2(thinly sliced) 
Mozzarella cheese - as needed
Coriander leaves - 1 bunch
Walnut - 3 tbsp
Olive oil - 1 tbsp
Lemon juice - 1 tbsp
Garlic - 1 pod
Green chili - 1
Salt - needed

Procedure
First let's make the coriander pesto, take walnut, garlic and green chili in a blender and grind into coarse mixture.Then add the coriander leaves, olive oil, lemon juice & salt  into the blender.Grind them into smooth paste and transfer into a bowl. Cut the bread into slices.Take a slice, generously add the coriander pesto and apply it all over, then add the thinly sliced tomato and mozzarella slices.Cover it with other slices and place it in the panini maker and cook it's nicely brown.Tasty Veg Panini with Coriander Pesto is ready.
Notes:

  • Ciabatta bread give nice chewy texture to this sandwich, but you can use any kind of bread,but make sure that it has nice chewy texture.
  • If you don't have panini maker, use the normal pan to toast the sandwich.
  • Add more or less of pesto as per your liking.


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Thursday, July 5, 2018

Rose Modak | Rose Kozhukattai

Rose Modak / Rose Kozhukattai, a steamed dumpling with rose flavored stuffing, shaped to look like rose. I had this idea of making rose kozhukattai in my mind for a while even since i watched the video of making rose momos. But i was not sure about the rice flour dough since it's not as pilable as all purpose flour dough. Later, two months back, for BM theme, i had tried pathiri recipe and it was complete disaster at my first time, i couldn't shape at least one decently, for that month i tried some other recipe and shared it here. In the next attempt, my pathiri was ok, so after few attempts, now i'm confident that i can make some decent pathiri. You may think why i'm taking about pathiri now, let me come to the point, actually in the process of making pathiri only, i learned how to make soft and pilable rice flour dough, that was very useful in the making of  rose modak.

I knew that this rose shapes are not that perfect but still i'm happy with the output on my first attempt.As i said in my first paragraph, the dough texture is really important to make this rose modak. And also it's easily crack while shaping, so be generous with oil, apply to your finger tips and on the dough, that's somehow helps to shape them decently. To be honest i was exhausted after shaping only 6 of them. It's really time consuming and tiresome work.
While shaping the dough make sure that the remaining dough is covered with damp cloth. The dough dries out easily and make it hard to shape them. Next, don't use more filling, again it makes it hard to shape them and also be gently while rolling them, it might crack, don't worry it all comes together at the end or even the slight cracking in the dough makes them look more natural.


Rose Modak | Rose Kozhukattai

Preparation Time : 20 mins | Cooking Time : 15 minsMakes : 6-8 
Recipe Category: Sweet | Recipe Cuisine: Indian
Ingredients
For outer layer
Rice flour - 1/2 cup
Water - 1/4 cup + 2 tbsp
Salt - a pinch
Sesame oil -1/2 tsp
For stuffing
Grated Coconut - 1/2 cup(heaped)
Sugar - 1/3 cup
Rose essence - 2 drops
Rose food color - 2 drops

Procedure
First let's make the filling, in a pan, add the grated coconut and sugar. Keep it on the flame and cook till all the sugar melts and it comes together as single mass. Add the rose essence at this stage , mix it well and switch off the flame.Then add the food color, mix it thoroughly and keep it aside until use. For the outer dough, take the rice flour in a bowl add the salt and sesame oil, mix it  thoroughly.Heat the water until it comes to vigorous boil and then add into the flour and mix it quickly. Cover it with lid and set aside for 5 mins.Then knead the dough until it becomes smooth on the top. Take the dough and make a small gooseberry sized balls, take a ball and spread it with your finger tips and make a thin disc. Dip your fingers in oil while shaping them.Similarly make three discs and place it on one over another as shown below. Then take the stuffing and place it in the middle, fold the disc into half starting from the one on the top.Once you fold them all, start rolling from the one end to another and pinch together at the end. That's it, our rose modak is ready to steam, do the same for the remaining dough. Place it on the steamer basket.Steam it for 10 mins in medium flame.
Tada, Cute looking and absolutely delicious rose modak is ready.Notes:
  • Use fine variety of rice flour or use the idiyappam flour. It gives the pilable dough.
  • After pouring the hot water, mix it immediately and rest it for 5 mins. It helps to make the dough soft and smooth.
  • You can make the regular shape modak with this stuffing. The stuffing is really delicious.
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Wednesday, July 4, 2018

Khoba Roti | Rajasthani Roti | Roti recipe

Khoba roti is nothing but normal tawa roti in an artistic way from Rajasthan,India. Khoba is a marwari word and it means cavities or depression. This roti is quite thick and traditionally the impressions are made with thumbs when the roti is still on the tawa and later each cavity is filled with ghee and cook till the roti is crispy. First time when i saw this roti on Pavani's blog, i was so impressed about how beautifully it is and also liked her idea of using tweezers to create that tiny pinch on the dough. I have followed the same idea and love the outcome of the roti. 

Khoba Roti | Rajasthani Roti | Roti recipe

Preparation Time : 20 mins | Cooking Time : 10 minsMakes :
Recipe Category: Roti | Recipe Cuisine: Indian
Ingredients
Whole Wheat flour - 1 cup
Oil - 1 tsp
Water - as needed
Salt - to taste

Procedure
Take the flour in a bowl, add salt & oil and mix it with flour well. Then add water to the flour.Mix it with your hand and gather it together as a single mass , now knead the dough well until the surface looks smooth.Cover it with lid and set aside for minimum 15 mins.Divide the dough into four equal parts and roll them into smooth balls, dust the surface and rolling pin with flour and roll a dough into thick disc. Take a new tweezers to pinch the dough as per your wish.Here i'm making the criss cross shape first and later fill the gap with more pinches.Finally pinch the borders also or you can leave as it is.Heat the tava and grease with ghee/ oil, place the flat surface of the dough as down and let it cook until it has brown spots on the bottom, gently flip and cook on the other sides until that sides has brown spots. Remove it on the plate, apply ghee generously on the top.That's it, Beautifully looking khoba roti is ready.
Notes:
  • To get more color on the top, you can place the roti on direct flame for few secs.
  • Instead of tweezers, you can use your finger also to pinch the dough.
  • This roti has more thickness than the regular roti.
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Tuesday, July 3, 2018

Open Momos | Flower Shape Momos | Street food

Momos is a south asian steamed dumpling with some sort of filling inside and it's the most popular street food in Nepal, Tibet, Bhutan and India. In india, i have seen different shapes of momos, each shape has some unique filling and i guess that's quite easy for the vendors to differentiate what's inside. Few months back, i had read an article about street food in Nepal and in that article they mentioned about this open momos and how popular it is in Kathmadu, Nepal.Later when i had searched the same in google , i found a video on how to shape them. It was really interesting, since i love to try different shapes, in the very next day itself i had tried it and amazed by how cute it was!!! 
More than a flower,  this shape  reminds me of the chutney serving bowl used in the restaurant  with four compartments, anyone with me or just me??  Whatever it is, i simply love shaping them, to me, trying out different shapes of food is kind of relaxing and even on day to day cooking, i try to make different shapes of dosas,chapthi and so on. So when valli announced this month themes, i was skeptical to join  because i knew that this month, i would be all busy because of the travel, but still i couldn't skip this theme(Regular food in different shapes), so here i'm with all the post scheduled before. 

Flower Shape Momos | Open Momos

Preparation Time : 20 mins | Cooking Time : 15 minsServes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
For dough
All purpose flour/Maida - 1/2 cup
Oil - 1/2 tsp
Salt - to taste
Water - as needed
For stuffing
Cabbage - 1/2 cup(shredded)
Carrot - 1 (finely chopped)
Green onion - 2
Soy sauce - 1 tsp
Pepper powder - to taste
Salt - to taste

Procedure
Take maida & salt in a bowl. Mix it well, then add the oil.With your finger tips mix the oil with the flour well. Add water little by little and make a stiff dough with your hand.Cover it & let it aside for 10-15 mins.Take the cabbage in the sieve and add salt to it. Keep it aside for 15 mins.Now squeeze the water from the cabbage well and add into the bowl along with carrot and green onions. Next add the soy sauce into the vegetables.Add the pepper powder powder and salt  into the veggies and mix it well. Now the stuffing is ready.Make equal size balls from the dough. Take a dough and roll into small disc with rolling pin. Cut the dough into circle using cutter or some lid.Take a spoonful of filling and add into the center of the dough.Imagine a criss-cross on the circle, start at one end of the cross and make a single fleet ,pinch it well together and bring it towards the center, do the same on the exact opposite side and pinch both together until it sticks well(Refer the next two pics for better understanding).Now do the same on the  other ends of the cross and pinch it together in the center.If needed add more filling in the holes on four sides or you can leave as it is.Place the flower shaped/open momos in the steamer and steam it for 10 mins.Tada, cute looking & tasty momos is ready. 
Notes:
  • For the first few momos, it's kind of feel like tricky to shape the momos, once you get the knack of shaping them, it would be more easy than the regular shape.
  • Chop all the veggies very finely or grate them finely.
  • Adjust the amount of soy sauce as per your liking. 
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Thursday, June 28, 2018

Home made Peanut Butter Cup | Candy Recipe

Peanut Butter Cup, a delicious snack/treat made from just 3 ingredients such as peanut butter,chocolate & coconut oil. The recipe is so simple, completely vegan and you can make them in minutes. To be honest, i don't like chocolate as it is, yeah, i know, certain things you can't say it in public and i guess this is one among them :-) But what to do, truth to be told,right?? But i like light coating of chocolate on bakery items or on waffers like munch and this peanut butter cups. The big advantage of making peanut butter cup at home is that you can adjust the proportion of peanut butter and chocolate as per your liking. 
Here in the recipe i have used less chocolate just enough to coat the peanut butter, but you can easily double up the chocolate in the recipe. This recipe is been in my drafts for around 10 months, somehow i feel that writing the new recipe is much easier than editing the existing drafts. But today i was determined to edit this post and share. Phew, successfully i did :-)

Home made Peanut Butter Cup

Preparation Time : 30 min | Cooking Time : 1 minsMakes : 12 
Recipe Category: Candy | Recipe Cuisine: International
Ingredients
Peanut Butter - 1/4 cup
Chocolate chips - 1/2 cup
Coconut oil - 1 tbsp

Procedure
Take all the ingredients required, in a microwave safe bowl, add the coconut oil and the chocolate chips.Microwave it for 30-45 secs until the chocolate is completely melted. For every 15 secs, take the bowl out and give a stir and microwave it again.After 30-45 secs the chocolate would be all melted and creamy. Mix it with a spoon well.Now take the cup cake liner and arrange it in a tray, add 1 tsp of chocolate mix in each liner and keep it in refrigerator for 15 mins or until the chocolate is firm.After 15 mins, take the cupcake liners out and add a tsp of peanut butter in the center of each cup. Gently smooth the top with the spoon.Again add a tsp of chocolate mix on each cup, gently tap the tray so that the chocolate sauce evenly cover the peanut butter. Refrigerate for 15- 20 mins or until it's firm.Peanut butter cup is ready to serve.
Notes:
  • Don't over cook the chocolate in microwave, just take it out for every 15 secs and mix it well and stop cooking once it all melted.
  • If the chocolate sauce is thicken for the second pouring, just microwave it for 10 secs,it will be all creamy and pourable.
  • If you want more chocolate layer, you can easily double up the amount of chocolate in this recipe.
  • Coconut oil helps to firm up the chocolate nicely.
  • Here i have used milk chocolate chips, but you can use the variety you like
  • You can use smooth or chunky peanut butter as per your liking.
  • Refrigerate until serve.


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