Paneer Pasta in desi style !!

Paneer and Pasta sounds a unique and interesting combo rt? I was doubtful about how our very own Indian Paneer n Italian Pasta would taste together in this fusion recipe. It turned out very flavourful and delicious. I made this pasta in fully desi style. The whole garam masala and the kasoori methi makes it simply superb and flavourful. No store bought sauce is used, instead I have used fresh tomatoes here to make a basic simple sauce.  I have used only the paneer or cottage cheese here, but if you want you can add some cheese at the end. We all enjoyed this " ekdam desi style pasta " :)

You need...

1.5 cups Pasta

1 cup grated Paneer

1 Onion finely chopped

3-4 medium size Tomatoes

2 Garlic cloves finely chopped

Whole Masala: 1" pc Cinnamon, 2 Cloves, 1 Star Anise, 1 Cardamom pod

1 tsp Chilli powder

1 tsp Coriander powder

2 tsp Oil

Kasoori methi

Salt

Pepper

To prepare...

Cook pasta according to packet directions and keep aside. Blend the tomatoes to a puree and keep it ready.

Heat oil in a pan. Add everything mentioned as Whole Masala, saute for a minute until fragrant. Add the garlic and fry till light brown. Now add onion and saute until it changes light brown. 

Add the tomato puree and bring to a boil. Now add chilli powder, coriander powder and salt. Cook for a few minutes until sauce becomes slightly thick.

Add the pasta and paneer now. Combine everything well. Add salt and pepper if necessary. Now finally crush the kasoori methi between palms and add to the pasta. Mix everything well and your Paneer Pasta is ready. Serve hot.

Notes:

* You can add other vegetables like carrot, bell pepper etc.
* You can add some cheese, red chilli flakes in the end if you desire.

Masala Dosa Paniyaram | Potato Bonda in a new way :)

The name of the dish sounds funny rt ? Dosa and paniyaram...how is both possible in a single dish ? This is not any complicated dish guys, masala dosa is in the form of paniyaram. To make it more clear, the potato masala is dipped in idli/dosa batter and cooked in paniyaram/aebleskiver pan...now this sounds fine and simple rt ? :) These bite sized dosa balls / bonda might be a kid pleaser and they will definitely find it interesting and new. I always add carrots while making masala for masala dosa, so I have used it here as well. These are extremely healthy as they are not deep fried and cooked in few drops of oil. This is a great way of utilizing the left over batter or the masala.

I am back to my lil space after a short break. I would like to thank my dear friends Sangeetha (Spicy Treats), Kaveri (Palakkad Chamayal) , also my hubby and a few of my other friends who inspired me to come back to this blog :). So I hope to peek into this space whenever I find time !! I was really happy when Sangeetha, Julie and Roshni tried my Eggless Mango cake. Thanx a lot guys for trying, posting it in a new version and also stopping by and giving me a feedback and I am glad that you liked it.  Now let's move on to the recipe...

You need...

1 cup Idli/Dosa batter

For Potato masala :

3 medium size Potatoes cubed

2 small Carrots cubed

1 Onion diced

1" pc Ginger finely chopped

2-3 Green chillies chopped

1/4 tsp Turmeric powder

1/2 tsp Mustard seeds

3-4 Curry leaves chopped

1 tsp Oil

Salt

To prepare...

Cook potatoes, onion and carrots with turmeric powder in a pressure cooker with adequate water. Heat oil in a pan. Splutter mustard seeds. Add curry leaves, ginger and green chillies. Saute for a minute.  Now add the cooked potatoes-onion-carrots, then salt and combine everything well. Mash the whole mixture, mix well and keep this aside to cool. Once cooled, make small size balls out of it.

Add required salt to the batter. Heat the paniyaram pan. Add few drops of oil in each hole. Dip each potato ball into the dosa batter and place in each hole. Cover with a lid and wait for a minute or two. When the bottom gets light brown, slowly flip it over. Cook until other side gets brown.

Serve hot with any chutney or sambar or enjoy them plain !

Notes:

* You can add urad dal if you wish while tempering. 

* You can skip carrots which is perfectly fine.

* I have cooked onions along with potato. You can chop them fine and saute until transparent after tempering. 

* The batter shouldn't be very watery or too thick, should be enough to make a coating.