Spinach, Carrot and Cheese Roulade

Spinach, Carrot and Cheese Roulade
For the Filling
Ingredients
1/4 cup Cream Cheese
1 cup Cottage cheese
2tbsp  Yogurt / Curd
Salt to taste
1/4 tsp Italian seasoning
1 cup Carrot shredded

Method
In the blender add all the above ingredients except carrots and blend it till smooth. Keep it aside.

For the Spinach Roulade
Ingredients
4 cups Spinach chopped, blanched and water squeezed out

4 Garlic cloves Minced 
3 Eggs separated
2 cups Mozzarella shredded
Salt to taste
1/4 tsp Pepper powder
2 tbsp melted Butter

Method
Take a mixing bowl, add spinach, 1 cup Mozzarella cheese, egg yolk, garlic, salt to taste and pepper powder. Mix it. Take the egg whites and beat it till stiff. Add the egg whites in the spinach and fold it gently. Take a baking tin. Line a the tin with greaseproof paper and it brush with butter. Pour the batter in the tin. Bake at 180 degrees celcius  degrees for 10 minutes in a preheated oven. Take the tin out and spread the remaining cheese and bake it again for 15 minutes. Remove it from the oven and turn this over on a greaseproof paper to cool slightly. Peel the top layer of paper and roll up gently with the bottom greaseproof paper in the roll and leave to cool.

To Assemble
Open up the roll. Spread the filling and sprinkle the carrots on top. Roll it back. Chill in the fridge for 1 hour. Cut into roundles and serve.

Tiranga Barfi (Green Pea,Carrot Mava Barfi)

Happy Republic Day to all.....
Tiranga Barfi (Green Pea,Carrot Mava Barfi)
Ingredients
750 grams Mawa
750 grams Cottage cheese  (Paneer )
11/2 cups Condensed milk
2 cup Green Peas puree
2 cup Carrot puree
3/4 tsp Cardomom powder
3 Pinches of Salt
Sprinkle of  Pistachio powder and few Almond flakes for garnishing
Ghee for greasing

Method
Take a plate and make crumbs of mawa and paneer. Divide the mava, paneer, condensed milk, cardomom powder and salt into 3 parts.  Take a heavy bottom pan add  the green pea puree, stirring occasionally reduce the water content in the puree, Add  mawa and paneer and stirring it  continuously cook it for 10 minutes till the liquid in it dries up a bit. Add the condensed milk, salt and cardomom powder, stir and cook on low flame till the mixture forms almost like a dough. Take it out and spread the mixture on a greased plate while it is hot. Take the another  pan, add only the mava and paneer, salt, condensed milk and cardomom powder, repeat the process. After the middle layer is done, take a pan and repeat the same with carrot puree. Take it out and spread the mixture on the white mixture.  Sprinkle with pistachios powder and almond flakes. Let it sit in the fridge for 6 hours till it sets. Cut into pieces and serve.

Karahi Gosht

Karahi Gosht
Ingredients
1/2 kg Mutton
2 Onions sliced
1 medium size Tomatoes chopped
2 medium sized Tomatoes chopped to make puree.
1 tsp Green chillies paste
1 tsp Garlic cloves paste
1 tsp Ginger paste
2 tbsp Karahi Masala powder
1/2 tsp Garam Masala powder
1/2 tsp Turmeric powder
½ tsp Red chilli powder
½ tsp Pepper powder
Salt to taste
2 tbsp Oil
Few Coriander leaves chopped for garnish 1 small pieces Ginger cut into juliennes for garnish

Method
Boil the mutton in a glass of water and keep it aside along with its stock. Grind the chopped tomatoes with half cup mutton stock. Take a wok, a 1 tbsp oil, add the tomato puree and 1 tbsp Karahi Masala and cook it for 4 to 5 minutes. Keep it aside. Heat remaining oil in a wok,  add sliced onions, saute it till brown in colour. Add the chopped tomatoes, when the  tomatoes are tender, add turmeric powder, red chilli powder, garam masala powder, 1 tbsp Karahi masala powder, pepper powder, salt, garlic paste, ginger  and chilli paste. Cook it for 2-3 minutes. Add the mutton, tomato puree and remaining stock. Stir, cover and cook for 15 minutes on low heat.  Garnish with ginger juliennes and chopped coriander leaves. Serve it hot with Naan,  Roti or Paratha and sliced onion.

Karahi Masala powder
Ingredients
2 tbsp Coriander seeds roasted
1 tbsp Cumin seeds roasted
1/2 tbsp Pepper Corns
4 Red Dry Chillies
6 Cloves
1 stick Cinnamon
4 Green Cardomon
1 tbsp Kasuri Methi
1 tsp Turmeric powder

Method
Grind  all the above ingredients in a grinder in to a powder.

Green Sorrel leaves / Ambat Chuka with Makhana

Green Sorrel leaves / Ambat Chuka with  Makhana
Ingredients
1 bunch Green Sorrel leaves chopped
1 Onion chopped
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Green Chillies paste
1 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Chilli powder
1/2 tsp Garam Masala powder
1/4 tsp Turmeric powder
1/2 tsp Sugar
Salt to taste
1/2 cup Makhana
1 tbsp Fresh Cream
2 tsp Ghee

Method
Heat 1 tsp ghee in a pan, add chopped onion,  saute it till brown. Add ginger, garlic and chilli paste. Sauté it for few minutes. Add the chopped sorrel leaves. Cook for 2 minutes. Add coriander powder, cumin seeds, chilli powder, garam masala powder, turmeric powder, sugar and salt. Cover and cook for 5 minutes. Add the makhanas and 1 tsp ghee, stir it well and cook it for 2 minutes at low flame. Add the cream and serve hot with Roti, Naan, Paratha.

P.S. If you can't take too much of sour then you can add 1/2 bunch of sorrel leaves and 1 bunch of spinach.

Maharashtrian cuisine ...... Kandachi Pat takun Zunka, Bajri chi Bhakri and Kolambi Bhat

 Maharashtrian cuisine......

Kandachi Pat takun Zunka

Bajri chi Bhakri 

Kolambi Bhat

Kandachi Pat takun Zunka

Ingredients

2 cups Spring Onions chopped 

1 Onion chopped 

2 Green chillies chopped 

1 cup Gram flour 

1/2 tsp Chilli powder 

1/2 tsp Turmeric powder 

1/4 tsp Mustard seeds 

2 tbsp Oil

Method 

Heat oil in a wok. Add mustard seeds. Let it crackle. Add onion and chillies. Sauté for few minutes. Add spring onions and sauté for 2 minutes. Add the gram flour little at a time and stir it. Sprinkle some water and keep stirring and cooking till the gram flour has cooked and Zunka is dried. Serve hot with Bhakri.

Bajri chi Bhakri 

Ingredients

1 cup Bajra flour

Warm water

Salt to taste 

Ghee to apply

Method 

Take Bajra flour in a mixing bowl,  make a well in the middle. Add salt and warm water. Knead it to make a soft dough. Make round balls out of the dough. On a flat surface, sprinkle someflour. Take a portion and pat the ball with your palm. Use flour as required. Keep flattening the ball in circular motion to make round shape like roti. Don't make it too thin. Heat the  skillet. Lower the flame. Place thr bhakri on skillet and spread little of water on upper side of bhakri. When water on bhakri dries completely turn it to cook from other side. Now remove the bhakri from the skillet and keep it on the direct flame. It will get puffed. Remove from the flame and apply  ghee from top.

Kolambi Bhat

For the Wet Masala 

Ingredients 

15 Garlic cloves 

1" piece Ginger 

3 Green chillies 

1 tbsp Coriander leaves 

1 tbsp Grated Coconut 

1 tsp Coriander seeds 

1 tsp Poppy seeds 

1 stick Cinnamon 

3 Cloves 

15 Pepper corn

Method 

Add all the above ingredients and water in the grinder and grind it in to a paste.

For Kolambi Bhat

Ingredients 

2 cups of Prawns peeled and cleaned

4 cups of Basmati Rice washed, soaked for 10 minutes  and dried 

3 Onions sliced 

2 Tomato sliced 

1 tsp Red chilli powder 

1/2 tsp Turmeric powder 

2 Cloves 

1 Black Cardamom 

1 stick Cinnamon 

2 Bay Leaves 

1 Dry Red Chilli 

1 Star Anise 

Wet Masala 

1 tbsp Lime juice 

8 cups of Hot water

4 tbsp Oil

Coriander leaves chopped for garnishing

Method 

Heat oil in a wok. Add the cloves, cinnamon, cardamon, star anise, bay leaves and dry red chilli. Sauté it for a minute. Add the onions and sauté it till light brown in colour. Add the prawns and sauté it for 2 minutes. Add the rice and sauté it for another 2-3 minutes. Add the wet masala paste, tomatoes, turmeric powder, chilli powder, salt, lime juice and water. Cook till the rice is done. Garnish with coriander leaves.