Carrot Cheese Paratha | Carrot Paratha | Paratha Recipe

Carrot Cheese Paratha, a delicious stuffed paratha that can be prepared in no time.  I have been thought of making this paratha for every long time, but ST is not fond of any meal with slight sweet in it. Also I was thinking that the paratha might have slight sweet in it,because of carrot. Finally keep the doubts aside and tried it last week, Yes it has mild sweet taste but not at all overpowering and with other spices and cheese, it tastes so good. Even ST had it without any complaints :- ). Ok, now let's check out how to make this super easy carrot paratha. 

Carrot Cheese Paratha

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Paratha | Recipe Cuisine: Indian

Ingredients
For dough
Wheat flour - 1 cup
Oil - 1 tsp
Salt - to taste
Water - as needed
For Stuffing
Carrot - 2 
Cheese - 1/2 cup
Red chili powder - 1/4 tsp
Garam masala powder - 1/4 tsp
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.Next grate the carrot finely and add into the bowl along with the other ingredients of the stuffing. Mix it well.Pinch medium lemon sized balls from the dough and roll it as smooth. Take the rolling pin and roll into small disc, place the stuffing in the center.Pleat the sides towards the center and seal it. Keep the sealed edge downside and roll into thick paratha(if needed add more flour for dusting).Heat the tava, grease it will oil and place the rolled paratha on it.Cook it on both side until the brown spots appears on both sides.Tada, Tasty Carrot Paratha is ready.

Notes:

• You can add more or less cheese as per liking.
• Here i have used Mozzarella cheese,but you can use any cheese you like.
• Grate the carrot finely, it helps to roll the paratha evenly.
  

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Rasgulla, a delicious sweet made from cheese balls soaked in thin cardamom flavored sugar syrup. Rasgulla needs only a few ingredients but getting that soft, smooth and melt in your mouth texture is quite challenging. After a few attempts, I have learned to make soft cheese, once the cheese is well made and soft, rest is all breeze.  

Here are the key things to take care of making yummy & soft rasgulla. 

1. Use full fat milk, 1%,2% and all is not working here. 
2. Keep a tray of ice cubes ready, once the milk is curdled completely, we should stop the cooking process instantly, so adding ice cubes once the milk is curdled is a must for getting soft cheese. 
3. Hang or squeeze the cheese until almost all the water is drained from the cheese. 
4. Rub the cheese with your palm until it's all smooth.
5. The sugar syrup should be watery while cooking the rasgulla. 

These are the things i have followed religiously whenever i make rasgulla or rasmalai, it will give the softest rasgulla every SINGLE time.

Here in the recipe, I have used lemon juice to curdle the milk, but vinegar or curd can also be used. Don't add all the lemon juice at once, add little by little lemon juice in one hand  and stir the milk in another hand, once you see all the milk is curdled and the water is clear, stop adding the lemon juice, depends on the acidity of the lemon juice, you may need more or less of lemon juice than i have mentioned in the ingredient list. Guess that i have shared all the key information to make the softest and tastiest rasgulla, do give it a try on this diwali and enjoy with your family. With this rasgulla recipe, the diwali celebration is officially started here 😁

Why is my rasgulla chewy ?

Overcooking the cheese would result in chewy rasgulla.Once the milk is fully curdled ,add the ice cubes to stop cooking instantly will help to get soft  and melt in your mouth rasgullas.

Why is my rasgulla break?

Too much water in the cheese would be the cause for breaking. Make sure to squeeze the chenna/cheese well before start making rasgulla. 

Why is my rasgulla hard ?

Dry cheese/chenna is mostly the reason for hard rasgulla. Also make sure to knead the chenna until it's soft for spongy rasgulla.

How do I store my rasgulla?

Like any milk sweets, rasgulla  also should be refrigerated. It stays well for up to 10 days in the refrigerator. 

Hope i have answered most of the FAQs, now let's check out on how to make rasgulla 

Homemade Rasgulla | Bengali Rasgulla | Deepavali Sweets

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 4 
Recipe Category: Sweet | Recipe Cuisine: Indian
rasgulla,bengali sweet, homemade rasgulla, soft rasgulla, spongy rasgulla, diwali sweets, deepavali sweets Rasgulla, a delicious sweet made from cheese balls soaked in thin cardamom flavored sugar syrup.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Milk - 2 cup
Lemon juice - 2 tbsp
Sugar - 2/3 cup
Water - 2 cup
Cardamom powder - a pinch 
Ice cubes - a tray

Procedure

Heat the milk in a sauce pan, bring into boil, immediately add the lemon juice.

Stir it continuously until all the milk is curdled and the water become clear, immediately add the ice cubes and stir it well.

Strain the paneer in a cheese cloth and squeeze out all the excess water. 

Transfer the paneer into the plater and kneed well with the palm of your finger until it become smooth.

Pinch a small size paneer and roll into smooth balls. Next for the syrup, take the sugar in a sauce pan. 

Add the water and cardamom powder, bring into vigorous boil.

Keep the flame in medium and add the rolled paneer into it gently. Cover the pot with lid and cook until it's doubled in size, it may take 18-20 mins. Let it cool completely and store them in refrigerator.

Tada, the rasgulla is ready. Serve them chill for best taste. Have leftover rasgulla?? Try this Rasmalai

For more diwali sweets, check out my deepavali collections

Notes:

• Adding ice cubes help to stop the cooking process immediately and gives the softest paneer.
• Once the rasgulla is cooked, if the sugar syrup is not having enough sweet, remove the rasgulla from syrup and boil the sugar syrup little more and reduces the syrup further, it will improve the sweetness in the syrup. When the syrup comes to room temperature, add the rasgulla into it.
• Instead of cooking the rasgulla in a open pot, you can used the pressure cooker also and cook it for 2 whistle in medium flame.
  

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Spinach and Corn Sandwich | Sandwich Recipe

Spinach and Corn Sandwich, a healthy and tasty sandwich made from spinach and corn. It's one of my recent favorite sandwich to make for our breakfast. It's quick to put together and also taste absolute delicious with gooey and cheesy stuffing inside. This recipe is also so versatile, you can add more or less of ingredients as per your liking. Here in the recipe, for the stuffing, i have used hung curd, but sometimes i had used sour cream also , both taste equally good. So use whatever available in your pantry. For extra cheesy texture, i have used mozzarella cheese here, but without cheese also, it tastes awesome. Now let's check out how to make this cheesy and tasty spinach corn sandwich. 

Spinach and Corn Sandwich

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Sandwich | Recipe Cuisine: Indian

Ingredients
Bread Slices - 8
Corn kernels - 1/4 cup
Spinach - 1 cup(tightly packed)
Hung Curd/ Sour cream - 2 tbsp
Garlic - 2
Italian seasoning - 1/2 tsp
Mozzarella cheese - 4 tbsp
Olive oil - 1 tsp
Salt & Pepper powder - to taste
Butter for toasting

Procedure

First finely minced the garlic and roughly cut the spinach into small pices and keep it ready. Heat a pan with olive oil,add the garlic saute till it fragrant, then add the corn and saute it in the oil for 2 mins.Then add the chopped spinach and mix it well. Let the spinach cook, then add the salt, pepper powder and italian seasoning. Mix it well. Switch off the flame and let it cool completely.In a bowl, take the hung curd,add spinach & corn masala into it ,mix it well.Take the bread slices, add the needed stuffing and spread it evenly and on the top add 1 tbsp of cheese and close it with another bread slice.Heat the tava, add the needed butter for toasting the bread, place the prepared sandwich on the tava and cook on both sides till it becomes golden brown. Slice and serve.Tasty and healthy Spinach & corn sandwich is ready to serve. 

Notes:

• Let the spinach mixture comes to room temperature before mixing it with curd/sour cream.
• Adjust the seasoning as per your liking.
• Serve immediately otherwise it becomes soggy.
  

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Bread Cheese Omelette | Street Bread Omelette | Bread Omelette

Bread Cheese Omelette, one of my favorite street foods, so easy to prepare and can be served as breakfast or mild tiffin in the evening  or as a snack. There are quite different ways of preparing this bread omelette, but the recipe that i'm sharing today was inspired from the bread omelette that i used to have from the food stand opposite to my office when i was working in chennai. 

I still remember that the food stand had only a small gas stove with dosa tawa, a few small bowls with green chutney, salt & pepper and masala powder, packets of bread & cheese and a tray of eggs, all in one small stool. That's it, but the bread omelette served there was so totally delicious, especially the green chutney spread on those bread omelette takes this simple dish to a whole new level !!! 

There were only two types of sandwiches available in that food stand such as plain & cheese bread omelette. Back then I was not a big fan of cheese stuff, so I always had the plain bread omelette. But now I like this bread omelette with a slice of mozzarella cheese in between. 

Whether it has cheese or not, this bread omelette is so tasty with those green chutneys. Here in the recipe I have used this green chutney recipe  without tempering, but you can also use the chaat green chutney, i have tried with both green chutney and both ways, it tastes equally good too. So it's really up to you to use whatever the green chutney you like.

Before check out the recipe,if you want to know what i have prepared for past 6 days under "Street food" theme, here they are
Day 1 - Dahi Papdi Chaat
Day 2 - Bhel Puri
Day 3 - Jalebi
Day 4 - Nannari Paal Sharbath
Day 5 - Spinach Masala Dosa
Day 6- Paneer Soda

Bread Cheese Omelette

Preparation Time : 5 mins | Cooking Time : 5 mins | Serves : 1 or 2 
Recipe Category: Sandwich | Recipe Cuisine: Indian
Bread Omelette, Bread Cheese Omelette, Street food Bread Cheese Omelette, one of my favorite street foods, so easy to prepare and can be served as breakfast or mild tiffin in the evening or as a snack.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Bread Slices - 2
Egg - 1 
Salt - a pinch
Red Chili powder - as needed
Cheese Slice - 1 
Coriander leaves - few
Butter - 1/2 tsp
Green Chutney - as needed

Procedure

Crack open a egg in a bowl, add salt, chili powder & coriander leaves into the egg and whisk it till it became frothy.

Heat the pan, add the butter, let it melt.

Pour the egg mixture into the pan, keep the flame in low. Take a bread slice, dip one side of the bread slice in the egg mixture on the pan slightly, flip the bread to other side and place it on the pan. That way, both sides of the bread have egg coating.

Similarly place second slice of bread on other side of the pan, let it cook for a min and then gently flip the egg. Let cook the other side of the bread  for a min and then flip again.

Spread the green chutney on one slice of bread and place the cheese on other slice of bread. Fold the sides of the egg omelette towards the center of bread and fold again into half.

Remove from the place and slice into four or as you wish. 

Serve it with ketchup on the top.

Related : How to make French Toast

Notes:

• Heat should be low while pouring the egg on the pan. It helps to cook the egg slowly, so you can dip the bread slices in the egg mixture before it sets.
• You can make this even without cheese too.
• Adjust the chili powder as per your liking.
• Instead of red chili powder, you can use pepper powder or chopped chili chilies too.
• If you like, you can sprinkle some chopped onions on the top while serving. 
  

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Chili Cheese Toast | Bread Toast | Toast Recipe

Chili Cheese toast, an quick and easy to make make bread toast that you can serve this as breakfast or as snack in the evening. I have seen lot of recipe for chili cheese toast using chopped chili and i too tried that way,but i'm not big fan of those toast as i couldn't bear the hotness of chilies while biting. I need whole glass of water to reduce the heat in my mouth even if i accidentally bite little bit of chilies in any dishes.So mostly i tried to avoid adding chopped chilies in my  dishes and even if i have added for flavor, cautiously remove them before having.

This recipe for chili cheese toast recipe is from the book "Love,Loss and What we ate" by Padma Lakshmi. I love the idea of grinding the chili and use as spread instead of adding chopped chili,that way you can reduce the hotness as per your like. But I find it difficult to grind chili alone in my mixie jar, so added little amount of coriander leaves, that's my little addition to the original recipe. But if you have hand motor & pestle, then omit the coriander leaves and make the chili paste in it. 

Chili Cheese Toast

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 1 or 2 
Recipe Category: Toast | Recipe Cuisine: Indian

Ingredients
Bread - 4 slices
Chili - 3
Mozzarella Cheese - 1/4 to 1/3 cup
Lemon juice - 1 tsp
Capsicum(chopped) - 1/4 cup
Salt - to taste
Coriander leaves(chopped) - 2 tsp
Butter - to toast

Procedure

In a blender/mixie jar, add chilies, lemon juice and salt.And finally add the coriander leaves and grind into coarse mixture. Keep all the other ingredients ready for toast.Take a bread slice, spread the chili mixture evenly and then add the capsicum and cheese as needed.Heat a pan with butter and keep the flame in low for entire cooking, place the bread slice and cover it with lid.Toast the bread till the cheese starts to melt, remove from the plan and cut diagonally into two and it's ready to serve.Serve warm along with your favorite juice.

Notes:

• Keep the flame in low while toasting the bread, otherwise the bottom will get burnt before the cheese melts.
• Cover the pan with lid helps to melt the cheese quickly.
• You can use any kind of cheese you like.
• I have used green and red capsicum,you can use any color you like.
• Capsicum is optional, you can skip it. 

 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

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