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Sunday, November 25, 2012

Tomato Capsicum Oothappam

This dosa is dedicated to my husband who is in complete love with dosa and idli varieties. Even when people  select continental and chinese dishes in restaurant, he will go in search of south indian restaurants to have oothappam, dosa, idli etc. I'll be running behind saying "please give me a change". You might be thinking that I don't make these at home, but you're wrong. I make it almost all the days and still his mouth waters on the word dosaaa... shhhhh


Ingredients
  • Tomato - 1 medium
  • Capsicum - 1 medium
  • Onion - 1 medium
  • Dosa batter - as required


Method
  • Chop tomato, capsicum and onion into very small pieces. Mix together
  • Heat tawa and spread little oil
  • Pour a laddle of batter and let it spread by itself. 
  • Put a handful of vegetable mix on top of it and cover with a lid. Cook on medium flame. 
  • Wait for 2 minutes. 
  • Open the lid and turn the dosa to the other side. Again cook for 2 minutes or until done. 
  • Serve hot with chutney









Friday, November 23, 2012

Homemade Paneer Puffs

It is long weekend this time (all together 4 days)here in bahrain. And so the request for snacks and special foods will be more too. I tried these quick and easy paneer filling to make paneer puffs. I had earlier made puff pastry sheets and kept it in freezer. So it was easy to take it, thaw and bake. You can use this filling to make paneer samosa or paneer dosa. We love paneer and love to add it in anything. You can also add green peas or capsicum to the filling. You can buy puff pastry sheets from super markets. So don't hesitate to try this simple yet yummy puffs.


 Ingredients
  • Puff pastry sheets - 3 (cut each into 2 to get 6 sheets)
  • Paneer - 15 cubes
  • Ginger - a small piece (chopped)
  • Onion - 1 big
  • Tomato - 1/2 of one
  • Chilli powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Coriander leaves - a little (chopped)
  • Egg (for egg wash)
  • Oil 

Method
I made those puff pastry sheets at home and took the recipe from Julie's Erivum Puliyum.


Filling
  • Thaw your paneer and crumble it.
  • Heat a pan 
  • Add little oil
  • Add chopped onion and ginger
  • Saute until it turns pink and transparent
  • Add the chilli and turmeric powders. Saute until the raw smell goes.
  • Add chopped tomato and crumbled paneer. Add salt to taste.
  • Saute, cover and cook for 5 minutes.
  • After 5 minutes switch off the flame and add chopped coriander leaves. 
Baking
  • Thaw your puff pastry sheets.
  • Allow your filling to cool. 
  • Put the filling in the sheet and fold into preferred shape. 
  • Preheat your oven at 200 degree centigrade.
  • Keep the filled puff pastries in a baking dish.
  • Beat one egg well and brush it over the filled pastries.
  • Keep in oven and bake for 20 minutes are 200 degree centigrade.