How to Make Chocolaty Paneer Balls

By Naiya Sheth : Learn how to make Chocolaty Paneer Balls. We all knows that paneer is very essential for our day to day calcium requirement. So here it's a home made recipe for Chocolaty Paneer Balls. The main ingredients of this recipes are paneer - cottage cheese, dates, cocoa powder and coconuts. And of course lots of dry fruits. So enjoy this quick, healthy and easy recipe.

Preparation time - 10 minutes
Cooking time - 10 minutes


Ingredients to make Chocolaty Paneer Balls:


500 grams chopped dates
500 grams mashed paneer - cottage cheese
500 grams grated coconut
100 to 150 grams powder sugar
2 table spoon cocoa powder
2 table spoon chopped and roasted cashew
2 table spoon chopped almond
2 table spoon chopped walnut


For garnishing:


Silver foil (opt.)


Method to make Chocolaty paneer Balls:

• Roughly crush dates.
• Mix all ingredients in a bowl properly.
• Heat above mixture in a pan at slow flame till sugar dissolves.
• Remove from flame and keep aside. Cool at room temperature.
• When cool make small balls from it and cover with silver foil.
• Sweet, healthy and mouthwatering Chocolaty Paneer Balls are ready to serve.

How to Make Creamy Paneer at home

By Naiya Sheth : Learn how to make creamy paneer at home. Yes, it is very easy and quick to make paneer at home. It little tricky but healthy and of course economic. As it is made at your own kitchen you can take all hygienic material and take care of fat also. I always use 1.5 fat milk for drinking or for making curd also. And of course for making paneer also. 

Preparation time - 2 minutes

Cooking time 5 to 7 minutes

Ingredients to make Creamy Paneer at Home:

1 liter milk

Lemon juice

   or

Curd as needed

Method to make Creamy Paneer at home:

• Heat milk in a thick bottom pan. Stir occasionally.
• Let it come to boil.
• When boiled remove from flame and keep aside for 5 minutes.
• Add whisked curd or lemon juice slowly. Don't forget to stir continually.
• Add lemon juice or curd till the whey get separated.
• Strain in a clean muslin cloth and make sure to drain all water.
• Wash with water to remove lemon taste.
• Transfer in a plate and cut in required shape and size.
• Rich and creamy paneer at home is ready to serve. 

How to Make Hariyali Paneer Tikka

By Naiya Sheth : Learn how to make hariyali paneer tikka. Yes, my family's all time favorite paneer tika with kasuri methi and green chutney. We are used to make paneer tika from curd, gram flour and spices. But here in this homemade recipe it's different. So enjoy hariyali paneer tikka as starter. 

Preparation time - 10 minutes
Cooking time - 5 to 7 minutes
Serves - 4 person


Ingredients to make Hariyali Paneer Tikka:


500 grams paneer
2 big capsicum


For marination:


1 cup hung curd
1 table spoon ginger paste
1 table green chili paste
2 table spoon green chutney
2 table spoon gram flour
2 tea spoon kasuri methi
2 table spoon cream
3 table spoon chaat masalo
1 tea spoon garam masalo
1/4 tea spoon turmeric powder
1 lemon juice
Salt to taste


Method to make Hariyali Paneer Tikka:

• Make square pieces of paneer.
• Wash and de seed capsicum and make square pieces from it.
• Mix all ingredients of marination and add paneer and capsicum to it.
• Mix well and keep aside for minimum 30 minutes.
• Arrange marinated paneer and capsicum in skewers. 
• Grill them in oven or on direct heat.
• Sprinkle chaat masalo and lemon juice.
• Hot and healthy Hariyali Paneer Tikka is ready to serve.

How to Make Sev Puri Dip

By Naiya Sheth : Learn how to make Sev Puri Dip. Wow a surprising hot recipe for sev puri! Yes it's a hot recipe for my all time favorite chaat recipe sev puri. This is a new version of crispy and spicy pakoda. Potato and sprouts topping is made on masala crispies and then pakoda. I think it is an ideal recipe for monsoon. 

Preparation time - 15 minutes
Cooking time 10 minutes


Ingredients to make Sev Puri Dip:


Masala crispies as needed


For topping:


3 to 4 potatoes boiled and mashed
1 cup mung sprouts
1 cup boiled kabuli chana
1/2 cup masala bundi
Salt to taste
3 to 4 green chilies finely chopped
1/2 tea spoon black salt
1/2 tea spoon chaat masalo
1 tea spoon red chili powder
1/4 cup finely chopped coriander


For better:


250 to 300 gram gram flour
Salt to taste
A pinch turmeric powder
2 table spoon corn flour
Oil for dip frying


For garnishing:


Sweet chutney
Green chutney
Finely chopped onion
Finely chopped coriander leaves
Nylon sev


Method to make Sev Puri Dip:


For better:

• Mix all ingredients of better and make semi thick better from it.
• Keep aside.

For topping:

• Mix sprouts, kabuli chana and potatoes in a bowl and add all spices to it.
• Mix well. Add coriander and masala bundi to it and mix again.

How to assemble:

• Take a masala crispy  and top with topping material. Press properly.
• Repeat the same for remaining.
• Heat oil in a pan and dip ready sev puri in to better. Fry in hot oil till light brown. 
• When ready remove from oil and drain over absorbent tissue. 
• In a serving plate arrange hot sev puri pakoda and roughly spread sweet chutney and green chutney over it.
• Sprinkle chopped onion, coriander and nylon sev over it.
• Hot and surprising Sev Puri Dip is ready to serve.

How to Make Methi Paratha

By Naiya Sheth : Learn how to make methi paraths. We Gujarati people are very fond of different kind of parathas. We  makes doodhi paratha, methi paratha and even mix veg paratha also. Methi paratha is known as methi na thepla and methi na dhebra also. It is very testy and easy to make. As methi -  fresh fenugreek is used it is healthy also. I use half fenugreek and half coriander. My son eats it like sandwich by spreading tomato ketch up and cheese. But normally it is served with ghee, butter, curd or pickle. It can be stored for 2 to 3 days. It can be served as breakfast or single meal dinner also.

Preparation time - 15 minutes
Cooking time - 10 to 15 minutes


Ingredients to make Methi Paratha:


1 cup methi leaves - fresh fenugreek
1 cup coriander leaves
1/4 cup fresh green garlic paste
2 table spoon green chilies finely chopped
1/2 cup curd
1 tea spoon turmeric powder
2 to 3 table spoon oil
1 table spoon soya flour
Salt to taste
2 table spoon sugar
1 tea spoon ginger paste
Wheat flour as needed
Oil for shallow frying
Rice flour for dusting


To serve with:


Ghee
Curd
Butter
Pickle
Green chutney


Method to make Methi Paratha:

• Mix all ingredients of paratha excluding flours.
• Mix them properly till sugar dissolves.
• Add soya flour and then wheat flour as needed to make semi soft dough.
• Knead it properly, Take some oil on palms if needed.
• Make equal size balls from it and roll one of them with the help of rice flour.
• Roast it from both side on griddle - tavi.
• Apply some oil and fry again till light brown.
• Repeat the same for remaining.
• Hot and yummy Methi Parathas are ready to serve, serve it with ghee, butter, pickle, milk or green chutney.
• It tastes nice after cooling also.

How to Make Zero Oil Poha

By Naiya Sheth : Learn how to make zero oil poha. In Ahmadabad I saw so many street food like bhel, sev puri, pani puri, vada pav, dabeli, dalvada, dahi puri, pakodas etc. But normally they are full of calories. From some time hot poha is available at road side. When I saw I was really surprised that it was low cal. and stomach filler food. So I also tried to make it in my kitchen, and after some experiments I succeed to make it at home in my microwave without a drop of oil. And believe me it was very testy and quick. And it was very easy to make it. So, enjoy this zero oil poha at home as break fast or evening tea time snack.

Preparation time - 10 minutes
Cooking time - 3 to 4 minutes
Serves - 4 person


Ingredients to make Zero Oil Poha:  


3 cups poha 
2 to 3 green chilies finely chopped
1/2 tea spoon turmeric powder
Salt to taste
1/2 tea spoon red chili powder
1/2 to 1 tea spoon lemon juice
2 table spoon powder sugar


For garnishing:


spicy sev
Masala bundi
Grated beat root
Grated carrot (opt.)
Pomegranate seeds
1 big onion finely chopped
Finely chopped coriander leaves


Method to make Zero Oil Poha:

• Wash and soak poha for 5 minutes. (I used thick bataka poha.)
• Mix salt, turmeric powder, red chili powder, lemon juice, green chilies and   sugar to it. Mix well and transfer in to wet muslin cloth.
• Cook for 1 1/2 minutes with muslin cloth in microwave at MICRO HI.
• Transfer in to microwave safe bowl and again cook for 1 to 1 1/2 minutes in microwave at MICRO HI.
• Transfer in a serving plate and garnish with onion,masala bundi,coriander, sev, pomegranate, grated carrot and beat root.
• Enjoy piping hot Zero Oil Poha at home for break fast or snack.

Tips:

• A single tea spoon oil can be mixed at the time of cooking.
• Always sprinkle some water while re heating poha.

How to Make Stuffed Capsicum Pakoda

By Naiya Sheth : Learn how to make Capsicum Pakoda.  Humm yummy and mouth watering pakodas again. Here it's a homemade recipe for Stuffed Capsicum Pakoda. It is very testy and filling. Yes it is a fried snack but I have tried to use more and more vegetables in it to make it healthy. Boiled potatoes filling with cheese and vegetables is stuffed on capsicum and then a crispy layer of gram flour better is made to make it surprising. So, enjoy this easy and testy snack for starter, break fast or evening tea time snack.

Preparation time - 15 minutes
Cooking time - 10 minutes
Serves - 4 person


Ingredients to make Stuffed Capsicum Pakoda: 


For outer layer:


250 grams gram flour
Salt to taste
2 table spoon corn flour
Oil for dip frying


For stuffing:


1 cup boiled and mashed potatoes
1/4 cup boiled sweet corn
1 to 1 1/2 cup boiled mix vegetables
(finely chopped french beans, capsicum, 
carrot and green peas)
Salt to taste
4 to 5 green chilies finely chopped
1 tea spoon garam masalo (opt.)
1 cube grated cheese
1 table spoon sugar
1/2 lemon juice
1/4 cup finely chopped coriander
2 table spoon finely chopped mint leaves
6 small capsicums


To serve with:


Tomato ketch up
Green chutney

Method to make Stuffed Capsicum Pakoda:


For outer layer:

• Mix all the ingredients of better and make semi thick better from it. Keep a side.

For stuffing:

• Wash and de seed capsicum. Keep aside.
• Mix all ingredients of stuffing.

How to Proceed:

• Stuff it in de seeded capsicum properly.
• Heat oil in a pan. Dip stuffed capsicum in better properly and fry in hot oil.
• Fry till light brown. When ready remove and drain on absorbent tissue.
• Hot and spicy Stuffed Capsicum Pakoda is ready to serve. Serve it with tomato ketch up and green chutney.