When Kalyani announced Magic Mingle # 5, I was really not into it, as my kids are not a big fan of Paneer, So when I wore my thinking cap, everything seemed alright, put two and two together and I thought it will work..
I get so involved every time she announces that I indulge myself in trying out new ways, techniques and become more creative in thinking what I can do.., this is what  I tried and turned out very well, my kids just loved it so much, It's such a keeper recipe, This monthly mingle of Kalyani's is such an enjoyable event as I keep trying new methods of cooking and baking.., here is one such thing.., I took a chance and it really worked out, go and try it out and tell me if you liked it.

Let us go straight to the recipe...

PANEER AND MINT FLAVOURED GARLIC ROLLS -EGGLESS

INGREDIENTS:
75 grms Minted Paneer 
300 grms White Bread flour
125 grms Plain flour
2 tbsp oil
1 and 1/2 tsp salt
1 tsp Sugar
2 and 1/2 tsp Active Yeast
100 grms water roux ( Rice flour water roux )
1/4 cup water / or whey water from making paneer
1/2 Cup Milk
Rice flour water roux**
2 tbsp of Chilli flakes

Method for Making Garlic butter
peel and chop around 6 to 7 cloves of garlic
chop 2 to 3 tbsp of coriander leaves  / mint leaves
25 gms butter

Method for Mint Paneer
Check out this Link for making fresh Minted Paneer at home.

Method for making Water Roux 
Check out this link for making Rice flour Water roux

METHOD:



TO MAKE GARLIC ROLLS
First mix both the flours using a sieve or with hand until well combined.
In a large bowl, take 1 tbsp of warm water ( luke warm ) add yeast and a tsp of sugar, leave it for sometime in a warm place, you will notice the yeast bubbling up, this way we will be sure that the yeast is still active.
Meanwhile, In a mixie / food processor take minted paneer  and 1/2 cup of milk, blend them together.
Pour this into the yeast bowl.
Add salt and flours into the bowl of yeast with water using a spatula or using your hand mix them together
to this add Rice flour water roux , mix them well together.
Then start kneading the dough, dust the surface and hand with flour and knead and stretch for 10 minutes, in few minutes you will see that the dough becomes soft and beautiful.
Oil the same bowl and roll this dough in it, and cover it with a cling film and leave it to raise in warm corner for at least 1 and 1/2 hours (depending upon the altitude and temperature of the place you are living ), you can mark the bowl or guess by eyeing that the ball has doubled in shape.
While the dough is rising make Garlic butter, Blend garlic cloves and chopped coriander and Mint leaves into a paste with a tsp of water.
mix this paste with butter and keep aside until needed.
Next punch the dough so the gases are released and spread the dough to a rectangle shape, spread Garlic butter on top of it and some chilli flakes to get a kick out of the rolls when biting into them!!
Now roll out the flattened dough from the longer side when you come to the end pick up the end portion lift it and join it to the top, this way you can be careful that nothing leaks out.
Dust the surface with flour and roll the rolled dough so they are evenly distributed and you would get a perfect log shape, cut them into equal portions.

Preheat the oven to Gas Mark 5/180 degrees, place a bowl of hot water underneath.
Place these portions on a parchment paper giving gaps, and allow it to raise again around 1/2 an hour, you can see that it would have swelled up again.
Brush it with milk and place the tray into the oven and bake for 25 to 30 minutes depending upon the temperature of your oven or insert a skewer which comes out clean  telling you that the roll is done.
Take it out of the oven , leave it on the wiring rack for 5 minutes then slide them on to the wiring rack for it  cool down, otherwise the bottom will get very soggy. as the bread still cooks because of the heat from the tin.
Serve it warm or cold with a hot cup of soup, or just eat it with sauces..

My verdict : My kids fell in love with these rolls, these rolls stayed soft. Keep it in a airtight container. serve it with soup or with ketchup, They even took it for their lunch boxes!!

Stay tuned  I will soon be posting an other recipe with Minted Paneer....., later in the day...

The post Paneer and Mint Flavoured Garlic Rolls - Eggless appeared first on My Veg Fare.

Paneer as I have already told is a Cheese made the Indian way, which is usually used to make sweets and to loads of curries with spices.  This is also called Cottage Cheese, It is very easy to make.  I love paneer basically in sweets, most of the bengali sweets are made from this sweet.
This all idea of making Mint paneer came out after this post, Now thinking about it you can make coriander, dill, curry leaves Paneer what do say .... ?, watch out I will be posting some recipes out of these too :))..., But right now we will stick to this and go on reading about what and how I made this......
Basically I need to thank Kalyani, her event Monthly Mingle made me try out this, I haven't regretted as my kids loved and enjoyed it...
Look out what I have made from this recipe I tried two new bakes and I have loads of ideas on trying out this Minted Paneer in various ways!
Hope you all like it.....


Ingredients for Mint Paneer
1 lt Full cream milk
1 to 2 tbsp Lemon juice / vinegar / whey water / yogurt
washed 3 to 4 sprigs of Mint leaves

METHOD:





TO MAKE MINT PANEER:
To make Mint paneer, it is very easy.., Take a litre of milk in a bowl insert a ladle and heat up the milk with cleaned, washed and wiped Mint leaves, when it starts boiling, add the lemon juice ( I also added 2 tbsp of home made yogurt/curds), within few minutes, water splits from the milk and you will see the cheese.

Drain the cheese into a cheese cloth or any soft cloth, what I do is......, Take a colander/sieve cover it with a cheese cloth and place it on a bowl, then pour the split milk into it when all the water drains out, take the colander / sieve to the sink run water on it at least two to three times this helps to get rid the smell of vinegar.
You can keep the whey water which is helpful in making chapatis, or this can be used when making paneer again and also in many various ways.

Once it is drained, tie it tightly and leave it for sometime using something heavy on top of it, this helps in drain ing out the liquid completely. Now this can be used as you want it...

This is plain Paneer.. where you don't add anything to it... :)) also called Cottage Cheese

This Mint Paneer goes to Magic Mingle #5 of Kalyani's

The post Mint Paneer (Fresh Paneer made with Mint) appeared first on My Veg Fare.

'' 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

For the dough: Part I
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 and 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.

The post Savoury Spring Onion and Paneer Rolls appeared first on My Veg Fare.

Every time I think of making chapatis I think of making something different subzi to accompany with it. After coming  here my creations have lost its limitations, everyday I want to cook something different, try to change the old recipes or try to Google through and see if I can find something different to cook, Thank to God! I have a lovely family and friend who always inspire in my crazy to cook!!.
Today my son had downloaded the film I wanted to watch ardently and very eagerly after going through lot of bloggers talking about it, as I not cinema going person, with my headache problems if I need to watch anything I stick to my Idiot box or computer!!
Hubby usually get some movies from shops are watch something online when ever I have time, After coming here my first movie I went was ''2012'', mm.., not very exiting it was!!, It was more like a sci-fi, well, coming back to the movie I watched today was ''Julie & Julia'', Oh! yes, I liked it so much, because I love cooking , and trying out new recipes and the most impressing character was Julie, who is so inspired by Julia child, and I was telling my kids yes, I think from today I am going to post one recipe each day, and one more thing that I was so impressed was Julia child's love for food, how very interesting to see her enjoy the food she is offered or prepared, then I remembered my sister's MIL say 'A person who loves his food and enjoys it with utmost interest and ardently loves it, will be a very good cook' how very true ? sometimes I have wondered whenever I remember that I am really not that way!!,
Oh! my God! I really wrote a big write up about this, let me come back to this recipe, this recipe I escpecially made to post to yasmeen's blog, where she is hosting this bitter better recipes!!, Like it or not I love anything bitter my favourite veggie is bitter gourd, fenugreek leaves.

INGREDIENTS:
2  Bunches of Mustard Green Leaves (Sarson)
150 gms shop bought paneer cubes
1 big yellow pepper
1 big Red pepper
3 to 4 tbsp of oil
salt as required

MASALA TO THE GRAVY  GROUND INTO PASTE
1 tsp of Chana dal
1 tsp of urad dal
1/2 tbsp of Coriander seeds

The post Mustard Leaves with Paneer and peppers subzi appeared first on My Veg Fare.

• 250 gms of Moong daal /Hesaru Bele
• 2 cups of mixed chopped vegetables (cauliflower,beans,peas,carrots,capsicums)
• 3-4 green chillies
• salt to taste
• oil for frying

1. Soak Moong dal washed and soaked for 2 hours, drain all the water completely and grind into a smooth paste without any water, if it doesn't grind add a tbsp of water and grind, it is important to add very little water, if you add more water it starts absorbing more oil.
2. Then cook cauliflower, french beans, carrots, peas and drain all the water from them do not throw the water but keep it aside for future use.
3. Then wash wipe and chop the capsicums and add them directly do not cook them.
4. To the finely ground moong dal paste add all the cooked completely drained veggies and capsicum mix well, with salt to taste and with little coriander leaves finely chopped.
5. Take a wok and heat oil for frying using a spoon or your hand drop small whole walnut sized balls into the wok and fry until cooked
6. Drain them in kitchen towel and keep aside.

• 7 to 8 Ripe Tomatoes
• 1/4 cup /cottage cheese mashed (paneer)
• 2 medium sized Onions
• 1'' Ginger
• 5-6 cloves of Garlic
• 2 tbsp Red Chilli powder
• 2 tsp Coriander powder
• 1/2 tsp of turmeric powder
• 1 tsp Garam Masala powder
• 1 tbsp of tamarind juice or 1 tsp Amchur powder
• few sprigs of coriander leaves to garnish
• 4 tbsp of oil

1. Grind Onion, ginger and garlic into a fine paste and keep aside
2. Take water in a loarge bowl and put tomatoes into it and remove their skins once well cooked, this is called blanching, and then chop into one or two pieces and allow it to cool
3. Once they are cool grind them into a smooth paste
4. Heat oil and fry the onion paste till brown (that actually takes some time!!).
5. Add the ground tomatoes once they start boiling add chilli powder, coriander powder, garam masala powder, turmeric powder, Tamarind or Amchur powder and salt to taste.
6. Add the mashed cottage cheese (paneer).
7. Mix well and cook for further five minutes.
8. Add the water from the kofta recipe which you had kept aside when drained, mix well and allow it to boil for further five minutes
9. Now add the koftas and allow it to boil once or twice, add a little bit of Garam Masala powder and garnish with coriander leaves and serve hot with puris, chapatis, pulkas or Rice.

The post Dal Kofta with Tomato Curry By the Book appeared first on My Veg Fare.