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I had some Spinach, Methi (Fenugreek) Leaves in my fridge, as I could not use just one and make a gravy I decided to use both of them, then I started making some little changes to my gravy from just greens.
So here how it goes..............
METHI, SPINACH AND PANEER GRAVY
This is a click of Fenugreek Leaves and I have given a link to the wikipedia to tell you lot about Fenugreek leaves, It is a very healthy Green leaves... check out...
This is an other click of my Garvy...
Sending this to Torviewtoronto's -Food Palette Green, Hope she likes it....
Another day another recipe from her kitchen to mine, I am cooking my way through her kitchen I think almost every day. Should I say almost everyday, I made something for my kids again which they immensely enjoyed, they said it was Gorgeous, thanks Aparna.
I was looking through my fridge, and I saw this tupperware box and of course I suddenly remembered what was Inside this, That was my paneer, which I had made, 3 days back, yes, I thought I should do something, started with a subji and ended making these Paneer Rolls, when I was searching through her blog for pasta recipes, This one caught my attention and I had thought I should make this someday as it is a savoury and has cheese, both of which my kids will relish.
Here comes the recipe and a little things which I need to tell you about it through Aparna's research and her own words quote and unquote!, She says about these rolls in her blog....
'' This recipe for the dough is adapted from the Yeasted Breakfast Bread Dough in my Tassajara Bread Book. I used this dough because it is less rich compared to the dough usually used for cinnamon rolls. I made some adjustments to the dough recipe and made it egg-free as well.
I guess the tweaking of the recipe is fine as the author of the book, Edward Espe Brown himself says,
''Recipes do not belong to anyone-- given to me, I give them to you. Recipes are only a guide, a skeletal framework, to be fleshed out according to your nature and desire. Your life, your love, will bring these recipes into full creation (p.vi).''
She says these rolls come out soft and savoury filling makes it more tastier and can be served as a snack or with a soup''
SAVOURY SPRING ONION AND PANEER ROLLS
1 Cup Luke warm Water
2 tbsp Honey
1 3/4th Active dry yeast
1/3 Cup dry milk (milk powder)
1 tsp Ground Flax seed powder in 1 tbsp water (or an egg)
1 1/2 cups of Whole wheat Flour ( I used 1 cup of Whole wheat Flour & 1/2 cup Rye Flour)
Part II:
3 tbsp Oil ( I used butter)
1 1/4 tsp salt
1 tsp Roasted and Crushed Cumin seeds
1 tsp roasted and crushed cumin seeds powder
1 Cup All Purpose Flour (plain flour)
About 1/2 cup or so flour for kneading
FOR THE FILLING:
1 and 1/2 cups of chopped spring onions greens and whites
1/2 cup of sweet corn (I used fresh)
1tsp oil
1 and 1/2 cup crumbled paneer
1 to 1 and 1/2 tsp of Red chilli flakes (or according to taste)
1 tsp of Italian herbs
salt to taste
Cheddar cheese for topping
METHOD:
In a bowl dissolve the yeast in the lukewarm water and honey. leave it for a few minutes, you can see the kind of foam forming up. Beat flax seed and water then add this to the bowl, add milk powder (or egg) mix well. Add the whole wheat flour and mix into a batter and beat well (Brown says 100 strokes so Aparna says in her blog)
Cover with a cling film or whatever method you use to let your dough rise. Allow it to rise to double in size.
Place the dough on a floured surface and knead it for 5 to 10 minutes with floured hands, as the dough will be stickPlace the dough on a floured surface, into a smooth dough, cover and leave the dough to rise again to double in size.
Once it is double in size, punch it lightly, then flour the surface and roll into a rectangle as Aparna says I made two halves and rolled them into rectangles into 1/4'' thick do not make it too thin, then keep the longer side facing towards you, then spread the filling leaving the space free in edges.
Dipping your finger in water wet the dough in the edges, Roll the dough rectangle tightly and seal the edges and cut them into 6 pieces place the cut side up in a greased tin giving space between them so they might expand and allow it to rise for another 30 minutes.
Preheat the oven 1/2 an hour before brush the rolls with milk and bake the rolls at 190c for 20 minutes, after 1/2 way through fill the top with grated cheese and bake them again for further 10 to 15 minutes so the rolls are well baked and cheese is melted and the rolls are browned.
serve warm.
MY VERDICT : I did everything as she had told, valli had told not to tweak recipes, I tried to stick on to it, but when I saw my left over rye flour I couldn't resist, then added some sweet corns in the filling as my kids like it, The flour was not sticky as Aparna said in its first level itself it was like a dough, I do not know it might be because of rye flour, I did not add too much flour later on, I just dipped my hand in the flour while I was kneading the dough turned out very well, and the result was perfect.
My kids just loved it, they said it was amazing..., thanks for the recipe Aparna....
Of course needless to say I am sending this of to valli's Tried and tested event started by zlamushka, which is being taken care of by Lakshmi of Kitchen Chronicles.
I would also like to send this to Bake off event and it is also yeast spotted.
When I was in school and college days, I used to write lot of poems!!, I think that was what I could call them, sometimes I used to write like small clippings.., I had a friend working in the Radio station in Mysore, I think he still works there, I had given him my book of poems, he was quite impressed and said I should really take interest and write more, well, God knows where, why and when I stopped writing, was it good or bad !? I really do not know, One such clipping reminded me today when I was writing this post...
''Expressions are difficult
Impressions are thoughts
which cannot be changed
become a good impression
which becomes you !!
and let others learn & live like you!!....''
When I think of my blog's presentation and photographic skills !!, I feel that my expressions in writing may not be to my expectaions, and Of course the photos are my Impressions which are also not impressive to stay tuned in anybody's thoughts, either way I don't seem I am upto the mark, but only one thing which keeps me going is my another clip here which says..
''We have never met
we have never parted
we are never broken hearted''
As we all know somebody is there to encourage us, by leaving such beautiful, encouraging, much appreciated and appropriate comments, which makes us so light hearted and keeps us going, so is the blogging, bringing new friends, new contributions and the aspect of love with each other, deligted we are, excited we feel every day with a new recipe as we unfold as the spring beholds the loveliness of the nature.
Coming back to the recipe..
As always I couldn't take a good photo, may be once the summer sets in I will have more light !! and i might have good pictures, But, Only the picture does not look too good to eat, but the object was really yummy!!, It was more like manchurian and the spiciness gave a great kick to the dish!!
PANEER WITH RAMIRO SWEET RED PEPPERS
250gms Paneer (I used shop bought one)
1/4 cup of finely broken Cashewnuts (are crushed finely)
1 Medium sized onion
3 to 4 pods of Garlic
2 Ramiro Red peppers (deseeded)
3 spring onions
4 to 5 sprigs of coriander leaves
3 to 4 Green chillies
1/4 tsp Red chilli powder
1/4 tsp Garam masala powder
1'' grated Ginger (1 tbsp)
3 tbsp of Corn flour
3 tbsp of Maida/plain flour
water as required
salt as required
METHOD:
Take a vessel, grate paneer, green chillies, crushed Cashewnuts, A little bit of salt mix everthing well, make into small balls out of it and keep aside.
Meanwhile using corn flour and Plain flour with a little bit of salt (check this out as you have already added salt to the balls) , so remember to balance the requirement of salt, using water make it into a bajji or Idli consistency.
Dip each ball in this plain and corn flour batter and deep fry them and keep them aside until all of them are fried
Now take a big work, heat a 3 to 4 tbsp of oil, once it is hot add grated ginger, finely chopped onion and garlic, fry them well, then once the onions are transperent, add the peppers and fry well.
To the same wok when they frying, add a 1/4 tsp of chilli powder, garam masala powder, chopped spring onions, and fry few more minutes, add salt at this stage if necessary.
Now add the paneer balls in it and fry for few ore minutes then serve it with any kind of sauce, ketchup, chutney as you wish.
Variation: If you have any chat masala you can use that too
