Paneer wraps

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So I know we haven’t been on here for a while and that is completely our fault! Life has a way of throwing so many things at you it’s hard to keep up. But we are back (hopefully for good).

So lately I have been sitting around my apartment job hunting and generally lazing around. So good food is a top priority for me. But I also don’t want to spend a huge amount of time in the kitchen, especially when the weather is so amazing! So here is an easy recipe for some delicious wraps.

Serves 2.

Ingredients:

1 tomato julienned
1/2 onion julienned
1 green bell pepper julienned
2 cloves of garlic thinly sliced
200g paneer cut into long pieces
Any kind of roti/tortilla

1tbs chili powder
1 tbs garam masala
A pinch of turmeric
1 tsp cumin powder
1 tsp jeera powder
Salt to taste

 

 

 

 

 

 

 

 

Method:

Heat about 2 tbsp oil, then toss in the onions and garlic. Keep an eye on them because they will cook quickly.

Then add in the bell peppers and let it all cook together. Add salt to taste.

Once the green peppers are almost cooked through, put the tomatoes in and let them cook down.

The tomatoes should start breaking down and the liquid should be oozing out.

Now you can add all the spices and mix them together.

Next put the paneer in and mix gently, paneer is soft and may break easily. Leave it on the heat for about 5 minutes, you can add salt and any other spices to your taste.

In the mean time heat up another pan. Spread some butter on the roti and cook for a few minutes on the pan. Then take the roti off put the paneer mixture and fold like you would a burrito. You can put it back on the heat to seal the edges or wrap it in foil so it holds it’s shape like I did (also to save on washing dishes later).

 

 

 

 

 

Serve warm and make sure you have many because this one’s a winner!

 

 

 

 

 

 

 

 

 

 

Notes:

We used tortillas because we didn’t have any other roti in the apartment.

This is a take on a Bombay Frankie, which is a common street food. It is one of the foods I crave, but unfortunately will never be able to recreate. I wish I had a picture of it to show you, actually scratch that! My mouth will start watering for it!

I was actually a little scared to make this because I didn’t know whether the paneer may end up being bland or it would be too spicy overall, but it came out perfect. Of course you can increase the amounts to make more, you could even add chicken instead of paneer, but I can’t help you there!

Feel free to comment/ suggest/tell us what you think!

Happy eating!
Swetha (:

Palak Channa

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Told you guys we wouldn’t be gone for that long anymore! Well today I am going to tell you how to make Palak Channa, literally spinach chickpeas and just like we did for the Aloo Matar, that’s all you need! I swear, us Indians didn’t have much imagination when it came to naming our dishes. I guess that was because it tastes so good that no one cares what the hell the name is!🙂

Parents- this is one of the most effective ways of getting your child to eat spinach. Children-I’m sorry but I am an adult now so I gotta be on their side.

One thing to keep in mind that all these dishes are usually made for 3 people so please double or triple it to your heart’s content.

Ingredients:

1/2 yellow onion-chopped

1 cup spinach (we use frozen)

1 chili-chopped

Method:

Heat about 2 tbsps of oil on the skillet. Add the onions and chili and let it all roast together

When the onions are brown, turn off the heat and put the onions and chilies into the magic bullet along with a cup of water to make it into more of a gravy than a clump of onion and chili.

Turn the stove back on and put the gravy into the skillet. Add salt to the degree you like and even add more chili powder if the spice isn’t just there yet.

 

 

 

Add the channa to this and cook it all together. Close the lid, reduce the heat and let it simmer away until the chickpeas are nice and soft with the beautiful flavour absorbed.

 

 

 

 

 

 

 

By the end of this, you have a delicious dish that is sure to delight any spinach hater! Heat up some chapati or paratha and you have a meal!

First Frittata!

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So I know it has been ĂĽber long since a post was put up. I am so sorry to all of our readers. I’m pretty sure some of you have given up on our blog but I promise this will be the last absence we have.

Now, while we were gone, the food making continued! We tried out a whole bunch of recipes and luckily took pictures of them for you!! For you to see and drool at and hopefully try as well🙂

Well I went on a scallion spree in April and I found myself with a whole bunch of onions….unfortunately, I had no idea what to do with them. So, I went on a journey and the great Google informed me that there are a whole bunch of recipes that use scallions and I just have to go out there and try it. I thanked His Intelligence, ventured into the kitchen and threw away most of the knowledge I had gained.

And out came a Frittata! It was very simple and here it is!

Ingredients:

3 eggs

4 russet potatoes – peeled and thinly sliced

2 tsp minced garlic

about a half cup of scallions

3 handfuls of mozzarella cheese

5 tbsp whole milk

Method:

Turn on the oven to 350 degrees Fahrenheit.

Heat up some oil on a skillet. Add the potatoes and minced together and let cook all together. Flavour them with salt and pepper till it is at your desired taste. You might have to add more than you usually would because it is going to mix with the eggs so there has to be enough flavour to go around!

Roast the potatoes and just before it is nice and soft, add the scallions so they can have some fun in the oil and get a light roast on ’em.

Now while this is happening, crack the eggs in a bowl. This could either be the dish you’re gonna bake the whole thing in like I did or it could be another bowl you’re just using for this part. Anyway, after cracking the eggs, add the milk. I did some research just so I can tell all you guys (Be very proud of me; I didn’t even know this when I was making this recipe) but when determining how much milk to add, 1-2 tablespoons per egg is good so that they egg doesn’t get too watered down. Also the number of eggs can be determined by the number of people you want to feed. 2 eggs per person will be perfect (As you can see, I did not know this and mostly went by instinct when I was making this).

After the milk, add the cheese. Do this a handful at a time because it all depends on how thick it gets. We still want it to be liquidy (yes I just made a new word). Whisk it all together until the eggs are broken up and the cheese is nicely mixed in.

By this time, the potatoes and scallions should have been cooked through, nicely flavoured and cooling in a corner ready to be joined with its better half.

If you are doing this like me, just add the potatoes and scallions to the egg mixture and make sure they are all separated and coated in the liquid. If you are not doing it like me then get your casserole dish or baking sheet (you just have to make sure it’s a deep dish), layer on your potatoes and scallions combo and pour the egg mixture over it. Stick into the oven and wait for 20 minutes or until the eggs are cooked. We don’t want runny frittata!

And there we have it! A beautiful frittata that needs little to no effort!

🙂 Sneha

Frittatas can be made with any meats, veggies or cheeses that you have. For a fluffier frittata, use more eggs in a deeper dish but try out a basic recipe before going all out on it.