Spinach Cottage Cheese Stuffed Buns

These buns are inspired from Vaishalis blog which she got from Champa's blog. I bookmarked the recipe long back n today I tried it n they came out very well.I used a little different stuffing but the baking procedure is the same. We all enjoyed it these delicious buns with a cup of tea.

Ingredients:

For stuffing

• 1.5 cup chopped palak (spinach)
• 3/4 cup grated paneer (cottage cheese)
• 1/2 boiled mashed potato
• 1/4 chopped onions
• 1 tsp kasuri methi(dry fenugreek leaves)
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/4 tsp cumin seeds
• 1/2 tsp chat masala
• 1 tbsp oil
• salt to taste

For Buns

• 1 n 1/2 cups all purpose flour
• 1 n 3/4 tsp active dry yeast
• 1 tbsp sugar
• 3/4 tsp salt
• 1/2 cup warm milk
• 2 tbsp warm water
• 2 tbsp oil

For greasing the buns

• 1/2 tsp milk
• 1 /2 tsp oil

Preparing the Stuffing

Heat oil in a pan add cumin seeds n when it splutter add chopped onions n when turns translucent add chopped spinach and cook for 2 min. Once it done add mashed potato mix it well n add all the powders along with salt n blend nicely n stir for 1 min.Add the dry fenugreek leaves n paneer n fry for one more min n your stuffing is ready. Let it cool to room temperature.

Making the Stuffed Buns

Step 1: Making the Dough

In a big bowl add yeast,sugar,salt n warm water let it sit for 10 min. It will become foamy. Then add oil n milk mix nicely. Then add flour slowly 1/2 cup at a time n stir with spatula. Then take it out of the bowl n on a lightly floured surface knead it for 5 min n then make it into a ball. Grease it with oil then put it in a bowl n cover with a damp cloth n let it sit for 1 hr.

After a hour or till the dough become double.Take it out n punch it in the center to take all the air out.Now divide the dough into six parts n shape it into six balls n let it sit for another 10 min.

Step 2 : Stuffing the Buns

Then take each ball n spread it on your left palm by pressing with ur right hand into a circle.Then put 1 tbsp of stuffing on it and enclose it by pulling the dough over it from all sides n shape it into a smooth ball. Put it in greased baking tray n let it sit for 45 min.Then grease each bun with milk n oil mixture n make it ready for baking.

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Step 3: Baking

Preheat the oven at 350 F 15 min before baking n bake these buns for 15 min or till they golden brown.

Serving Procedure

Serve the buns once they cool or store them in a fridge reheat in microwave for 10 seconds n serve warm with a cup of tea.

I am sending these delicious buns to some wonderful events like Yeastspotting

Champa's Bake off event

Bookmarked Recipe Every Tuesday hosted by Priya

Two for Tuesday

Letz Relishh – Paneer hosted by Jaya

EFM - Bakes and Cakes Series hosted by Srilekha

Kids Menu Event hosted by Neha

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Tags: Bread, Buns, Cottage Cheese, Spinach, Stuffed Buns, Palak, Paneer, Veggie Stuffed Buns

Sprouted Mung Aloo Paratha

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Green gram / mung beans are among the best legumes for their supreme digestibility and health-giving qualities. I try to use it wherever I can, this paratha is filling and more nutritious. You can also use the filling for sandwiches.

Ingredients:

• 2 cups atta (Wheat flour)
• 1/4 tsp ajwain (Caraway)
• 1/2 tsp oil
• pinch of salt

For Stuffing

• 1.5 cup boiled mashed potato
• 1 cup sprouted mung
• 1/2 cup chopped onions
• 1/4 cup chopped tomatoes
• 2 chopped green chillis
• 1 tsp ginger garlic paste
• 1/2 tbsp pav bhaji masala
• 1/4 tsp turmeric powder
• 3 tbsp chopped cilantra
• 1/2 tsp coriander powder
• 1 tbsp oil
• salt to taste

Cooking Procedure

How to sprout mung:

Soak 1 cup whole mung with 3 cups water for overnight or 6-7 hrs n drain the water completely.Then cover the bowl or wrap in a wet cloth let it sit for another 7-8 hours. And your sprouts are ready.You can put this sprouts in ziplock n store in your fridge min 5 days and use according to your choice.

Making the dough for paratha

Take flour,mix salt and ajwain to it then add three-fourth cup of warm water gradually, knead to make a smooth dough. And keep aside for 15 min.

Stuffing for the paratha

Boil the sprouts in microwave for 2 min with a sprinkling of water.Heat oil in a pan, add onion, ginger garlic paste,green chillis,turmeric powder n stir till onion become translucent. Now add tomatoes and remaining powders n fry for a min. Now add mashed potatoes n sprouted mung dal nmix nicely n fry for 3 to 4 min.Then add chopped cilantro n mix it. And you stuffing is ready.

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Making the paratha

Break the dough in 6 equal portions,roll each portion in a ball and flatten it by pressing.Place 1 1/2 table spoon of stuffing on it and enclose it.Seal the edges completely so that stuffing does not come out.Flatten again, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.Turn it and pour half a tablespoon of oil, spread it on parantha and shallow fry over low heat.Turn it and again pour half a tablespoon of oil on other side, cook on low heat till golden brown.

Serve hot with fresh plain yogurt,pickle and onion tomato slices.

I am sending these paratha to the wonderful event

MLLA 27 an event by Susan of The Well Seasoned Cook.

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Tags: Mung, Mung Lentil, Sprouted Mung Aloo Paratha, Paratha, Healthy Recipe, Easy Recipe

Exotic Mushroom Embassy

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MUSHROOM EMBASSY !! You must be surprised with the name of the curry, even I too, when I first saw this curry on Sushmas Blog I bookmarked it immediately. Whatever she mentioned about it is 100% true it is very tasty n the gravy is awesome. And now this mushroom embassy has become one of my top favorites. It has a rich creamy texture n very easy to prepare too. I have followed the original recipe as it is. Thank you Sushma

Ingredients

• 250 gms mushrooms cut into quarters
• 3/4 cup chopped onion
• 1cup chopped tomatoes
• 3 cubes homemade vegetable stock or 1 cube store bought
• 1 cup hot water
• 1 tbsp all purpose flour (maida)
• 2 green chilli sliced
• 1 tbsp grated ginger garlic
• 1 1/2 cup milk
• 1 tbsp finely chopped cilantro leaves
• 1 tsp tomato ketchup
• Salt to taste

Cooking Procedure

In a bowl add veg stock cube with hot water and flour and mix it well and keep aside.

Heat oil and 1 tbsp butter in a pan, add green chilli, ginger, garlic and fry till golden brown now Add onion and fry till translucent and then add tomato and fry well till half cooked .Add cilantro leaves , mix it well

Now add the veg stock mix and bring it to a boil,then add milk and stir and bring it to a boil again and then add ketchup and cook till its semi thick and add salt and keep aside

In the meanwhile heat 1 tbsp butter to another pan and add mushrooms and fry on a high flame for5 min and by this time ur gravy will be ready ,then add this to the gravy,serve hot

I am sending this delicious curry to

Vegetarian Foodie Friday event

"Show me your curry" hosted by Divya

I am also sending Pista Shahi Rabri with this Mushroom Curry to

BSI-Milk event hosted by Sanyukta

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Tags: Mushroom, Curry, Exotic Curry, Party Curry, Easy Recipe, Tasty Recipe

Peda with 4 Flavors For Janmashtami

Today is Janmasthami the birthday of our dear lord sri krishna, the most lovable incarnation of god who can be loved as a baby, or for his playfull pranks as a boy, or for his youth and grace to protect the righteous in this world. Lord Sri Krishna has mentioned in the bhagawad gita (can buy here)

Whoever offers me with devotion, a leaf, a flower, a fruit or water,(patram,

pushpam, phalam, toyam) I accept that, the pious offering Of the pure in heart.

Can there be a simpler offering that god could ask for.

On this beautiful occassion I want to share a lila of krishna with you all...last year we went to vrindavan as my hubby is a krishna devotee...there are lot of beautifull temples one of them is the RADHA RAMAN Temple .

500 years back a great devotee of krishna Sri Gopala Bhatta Gosvami used to worship twelve Shaligram silas. Wherever he would go he would bring them with him in a piece of cloth tied at the corner. One day a wealthy man (Seth) came to Vrndavana and offered Gopala Bhatta a variety of clothing and ornaments for his Shaligrams. Being very impressed with the Gosvami he wanted his darshan and to render some service which he presented in the form of some valuable cloths and ornaments. However, Gopala Bhatta couldn't use these for his round-shaped Shaligrams, so he advised the donor to give the Deity decorations to someone else, but the Seth insisted. Gopala Bhatta kept the cloths and ornaments with his shilas.

While Gopala Bhatta Gosvami was absorbed in remembering how the half-man, half-lion form of the Supreme Lord had manifested from the pillar in Hiranyakasipu's palace, he prayed in transcendental lamentation to the Lord: "Oh my Lord, you are very merciful and always fulfill the desires of your devotees. I wish to serve you in your form, having arms and legs and blissful smiling face, with lotus eyes.... If I had a Deity then I would be able to decorate Him so nicely with these clothes and ornaments."

In the evening after offering some bhoga and arotika to his Shalagram shilas, Gopala Bhatta put them to rest, covering them with a wicker basket. Late in the night, Gopala Bhatta took a little rest and then, in the early morning went to take bath in the Yamuna river. Returning from his bath, he uncovered the Shalagramas in order to render the puja for Them, and saw amongst Them a Deity of Krishna playing the flute. There were now eleven shilas and this Deity. The "Damodara shila", had manifested as the beautiful three-fold bending form of tri-bhangananda-krishna.

Read the above story in detail and have darshan of radha raman on video here

There are so many spiritually magnificent temples in vrindavan, though it is a very rustic place it will fill you with spiritual bliss if you plan to go there...each temple has a beautifull lila

On this auspicious occasion I have prepared peda with four flavors pista,chocolate,mango and vanilla.

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The peda originated in the Indian state of Uttar Pradesh, and the variety from the city of Mathura in that state is considered to be the best.Another significance of Mathura Peda is that they are also used as 'Prasad'( In Sanskrit it means "grace", "clarity" or "tranquility" that which comes from God as His grace, gift, and greetings; consecrated food. People visiting the temples of Mathura can buy peda from the neighboring shops and offer to first and then taken as prasad.

I have used ricotta cheese which is basically made with cows milk instead of khoa..and here is the recipe

Ingredients:

• 15 oz container of Ricotta cheese
• 3/4 cup sugar
• 3/4 cup milk powder
• 2 tbsp butter
• a pinch of cardamom powder
• 1 tbsp cocoa powder
• 3 tbsp mango puree
• 2 tbsp almond pista fluor(made apowder of 5 almonds n 10 pista)
• 1/2 tsp vanilla extract
• 1 drop of green organic food color

Cooking Procedure

Heat butter in a pan, once it is melted add the ricotta cheese and cook for 20 mins on low heat till all the water evaporates and it becomes one solid lump.

Now add the sugar and once the sugar is dissolved, add the milk powder and stir so that it will blend nicely with the cheese.

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Divide the whole mixture to 4 parts

• In one part add almond pista flour 2 tbsp milk and a drop of food color
• In the 2nd past add coco powder and 2 tbsp milk
• In the 3rd part add vanilla extract
• In the 4th part and mango puree and cardamom powder

And cook all the mixtures separatly for 10 min each ,stir well and switch of the stove

Once the mixture is slighty cools ,divide each portion into 4 parts n make each one to round ball n press it and make a small depression at the centre on one side and garnish with pista n enjoy

I am sending these delicious pedas to

Festive food-rakhi hosted by Priti

A visual treat hosted by Sanyukta

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Tags: Krishna Janmashtami, Peda, Prasadam, Pista peda, Mango Peda, Vanilla Peda, Chocolate Peda, Radha Raman, Krishna Jayanthi

Almond Cherry Flower Cookies

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I had bookmarked this recipe long back from a food magazine, this cookie is a bit soft , chewy with a slight crisp crust and with the cherry and almond flavor it tastes divine.

Preparation time :15 min + rest on fridge

Baking time :12min

Makes :40 cookies

Ingredients:

• 1 cup butter softened
• 3/4 cup superfine sugar
• 1 egg yolk,lightly beaten(optional)
• 2 tsp vanilla extract
• 2 1/2 cup all purpose flour
• 1/4 cup fresh chopped cherries ( you can also use dry cherries)
• 1/3 cup finely chopped almonds
• a pinch of salt

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Baking Procedure

Add salt to the flour n mix it nicely .

Put butter n sugar in bowl n mix well then add blend it nicely with egg yolk and vanilla extract .now add the flour one cup at time n mix well .Add the chopped cherries n almonds ,stir until throughly blended with mixture.Make the dough into two parts n shape an each part like a ball ,wrap it with a plastic wraper n refridgerate it for 45 min.

Preheat oven to 375 F,line the cookie sheets with parchment paper

Unwrap the dough and roll out between two parchment paper to about 1/8th inch/4mm .Stamp out cookies with ur choice of shape cookie cutter and put the on the prepared cookie sheets.

Bake for 10 to 15 min untill light golden brown .Let it cool for 5 min n them shift them to a cooling rack to cool completely

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Your cookies are ready

I am sending these cookies to the following wonderful event

EFM - Bakes and Cakes Series hosted by Srilekha

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Tags: Almond, Cherry, Cookies, Baking Cookies, Easy Cookie Recipe,Almond Cherry Cookies