Wednesday, 10 December 2014

BREAKFAST PERSONAL PLATTER OF TANGY PANEER IN A BEETROOT OATS ROTI WRAP WITH GREEN APPLE DIP, TABBOULEH AND BHAPA DOI/STEAMED YOGURT - GOOD HEALTH IN A ZESTY RUBY RED PARCEL TEAMED WITH MOREISH ADD ONS


It so happened that in my blogging Odessy I bumped into a really nice sweet girl called Anu Nagaraja who is the author of the blog EASY BITES ONLINE. It was one of those tailor made connections where you fit like a hand and glove. Also it was a very productive connect wherein she introduced me to a wonderful group of Food Bloggers, each with a supremely creative edge and a penchant for developing very innovative, healthy recipes with a lot of love. I am greatly privileged to be interacting with this neoteric group of individuals and I must say that each of their blogs is resplendent with pictorial description of the fresh & nouvellé recipe ideas that they so passionately develop. If you take a look at their blogs you will realise that each recipe has been so well explained in pictures that you actually don't need any other mode to understand and to replicate these recipes in your kitchen. So go ahead and don't miss your chance of getting to know these fantastic blogs filled with a repetoiré of brilliant recipes.

Today's recipe is my ode to these lovely Food Bloggers and my earnest attempt to put forth a platter of healthy, glowing and moreish BREAKFAST. This recipe is also a part of the BLOG HOP that I decided to be a part of along with the above Magnificent Seven.

When the theme for our Blog Hop was decided to be breakfast, I decided to do a personal platter kind of breakfast spread which would contain a healthy Wrap, with a crunchy Salad, a zesty Green Apple dip and a Saffron Steamed Yogurt. The wrap would be my plaudits to Mexican Food but I decided to keep the filling Indian. The Middle East has not only been my home for years but I have also received lots of love here and so Tabbouleh had to be there too. The tangy dip was to represent all the multifarious chutney/ aachars and dips that we Indians cannot do without. Finally the BHAPA DOI is the celebration of my Bengali Roots.

I have put each of the four recipes separately one after the other here below with pictorial descriptions of how you can replicate them easily in your kitchen. I could have put each recipe in separate posts ( which I will do eventually), but for this Blog Hop I wanted all my fellow Bloggers to shower love in a single Post.

As mentioned above I am now providing the links of all the four recipes which I have put up in separate posts with more detailed pictorial descriptions.
TANGY PANEER/COTTAGE CHEESE IN A BEETROOT OATS ROTI WRAP RECIPE



TANGY PANEER/COTTAGE CHEESE OATS ROTI WRAP RECIPE :

SERVES - 4
CUISINE : INDIAN / FUSION
COURSE : MAIN
MEAL TYPE : BREAKFAST
TIME : 30 Minutes for Preparation+30-40 Minutes Cooking Time


INGREDIENTS :

For the Roti Wraps :
(Makes approximately 6 Roti Wraps)

1) Whole Wheat Flour : 1/2 Cup
2) Oats - 2-3 tbsp
3) Beetroot Juice - 1/2 tbsp
4) Yogurt / Milk - 1 tbsp ( added to get really soft rotis or Indian breads)
5) Salt to taste

For the Filling :

1) Paneer/ Cottage Cheese - 100 gms Cut into 1/2 inch squares
2) Red Onion - 1 Medium Diced into 1/2 inch squares
3) Green Bell Pepper - 1 Medium Cut into 1/2 inch squares after removing the seeds and the rib off the Bell Pepper
4) Tomato - 1 Medium Diced into 1/2 inch squares after removing the seeds

For the Filling Marinade :

1) Yogurt/ Dahi - 2 tbsp
2) Gram Flour/Besan - 1 tbsp
3) Ginger Garlic Paste - 1 tsp
4) Red Chilli Powder - 1/2 tsp Less or more according to your taste
5) Turmeric Powder - 1/4 tsp
6) Chaat Masala - 1/2 tsp (Available in Indian stores)
7) Garam Masala - 1/2  tsp
8) Kasoori Methi / Dried Fenugreek Leaves - 1/2 tsp
9) Oil - 1 tbsp

GET COOKING IN SIMPLE STEPS :

FOR THE ROTI WRAPS :

1) Assemble all the Ingredients together.
2) In a mixing bowl, mix Whole Wheat Flour, Oats, Beetroot Juice, yogurt or Milk, Salt and knead manually or with the help of a food processor to get a soft dough. Cover the bowl with a cling film wrap and let the dough rest for 15 minutes.
3) Divide the dough into small balls of equal sizes, dust the work area with dry flour and with the help of a rolling pin flatten the ball sized dough working from the centre outwards to form a round shaped roti. Place the roti on a girdle/tawa and cook evenly both sides, turning the other side to face the tawa/ girdle as one side gets cooked. Repeat this process with the remaining dough balls.


FOR THE COTTAGE CHEESE / PANEER FILLING : 
(The guidelines of the cottage cheese filling recipe was drawn from Chez Shuchi)

1) Assemble all the Ingredients on the work station.

2) In a bowl put together Yogurt/Dahi, Gram Flour/Besan, Ginger Garlic Paste, Red Chili Powder, Turmeric Powder, Chaat Masala Powder, Garam Masala Powder, Kasoori Methi/Dried Fenugreek Leaves, Oil and whisk together using a wire whisk or fork till you get a thick batter free of lumps.

3) Add in the Cottage Cheese / Paneer Cubes, Red Onions, Green Beel Pepper, Tomate and with the help of a spoon gently and evenly spread the marinade to coat all the ingredients properly. Leave the marinated Ingredients in Room Temperature at least for 20 Minutes.

4) Take a non stick pan or wok, add the marinated Cottage Cheese/ Paneer along with the other Ingredients in it and on low flame cook till the marinade does not give out /emanate any raw smell. Remove from the flame. Once it cools Add 1/2 Tbsp Lime juice and mix ( Optional )



TO ASSEMBLE THE TANGY PANEER IN THE BEETROOT OATS ROTI WRAP :

1) On a clean working surface place one Roti/Wrap and in the centre place about 2 Tbsp of the Filling.
2) Fold into a parcel as shown below. Seal using tooth picks.
3) Once the Parcels are ready put them in a hot Girdle/ Tawa for  30 secs on both sides and plate.
4) Serve hot with the Green Apple dip.


CHECK LIST:

FOR THE ROTI WRAPS :
1) Whole Wheat Flour, 2) Oats, 3) Beetroot Juice, 4) Yogurt / Milk, 5) Salt to taste
For the Filling :
1) Paneer/ Cottage Cheese, 2) Red Onion, 3) Green Bell Pepper, 4) Tomato
For the Filling Marinade :
1) Yogurt/ Dahi, 2) Gram Flour/Besan, 3) Ginger Garlic Paste, 4) Red Chilli Powder, 5) Turmeric Powder,
6) Chaat Masala, 7) Garam Masala, 8) Kasoori Methi / Dried Fenugreek Leaves,  9) Oil


GREEN APPLE DIP / CHUTNEY RECIPE



CUISINE : INDIAN
COURSE : SIDE
TYPE : DIP/CHUTNEY
TIME : 10 mins Preparation + 25 mins Cooking

INGREDIENTS :

1) Green Apples - 2 Peeled and Chopped into medium size squares/ pieces or grated with the skin as I did.
2) Sugar/Sugar Free/Jaggery/Gur - 1/3 Cup 43 gms approx(for sugar)/depends on what kind of sugar free product you are using/1/3 Cup jaggery powered or 1/2 cup if liquid.
3) Apple Cider Vinegar - 1 tbsp ( I used the juice of 1 whole fresh lime instead )
4) Ginger - 1/2 tbsp grated
5) Cumin / Jeera - 1/2 tsp
6) Turmeric - 1/3 rd tsp 
7) Cinamon Stick/ Dalchini - 1/2 inch
8) Green Cardamom/ Choti Elaichi - 2
9) Cloves / Laung - 2
10) Red Chilli Flakes - 1 tsp or more according to taste
11) Oil - 1 tbsp
12) Salt to taste
13) Lime Zest - 1or 2 Limes(optional)
14) Lime - 1 full for its Juice 

LET'S GET COOKING IN EASY STEPS :

1) Assemble All the Ingredients.

2) In a heavy bottom pan heat Oil , add Cumin, allow it to crackle, add Cinnamon, Cardamom (Crush the cardamom pods with a pestle or rolling pin or anything heavy before adding so that it easily releases its flavour while cooking) and Cloves.

3) Once your nose catches the mix of menthol aroma from the cloves and the other aromas add the Green Apples, Turmeric, Salt, 1 or 2 tbsp of water, give it a hearty mix, cover and cook on low flame till the Green Apple becomes soft and can be easily smashed with the back of your spatula.

4) Now add the aromatics, grated ginger, sugar/sugar free/jaggery like I did and chilli flakes. Mix gently ( no need to mash the apples if you want it to be of Chutney Consistency. You can mash it if you are using it as a dip now with the back of your spatula or later with a hand blender). Since I wanted a dip for my wraps, I have smashed the apples here. Leave it on low flame simmering for some more time and allow it to thicken.

5) a}Add Apple Cider Vinegar at this point, increase the flame and wait for the mixture to Boil. Remove from the flame, cool and use as a dip/ chutney or refrigerate for later use/ If you want to preserve and use long term then transfer the contents from the pan into a glass bottle, allow it to cool completely and refrigerate. For long term use don't add lime juice, instead add apple cider vinegar.
               OR
b}Like I did, add the Lime zest, about 3 tbsp water and let the concoction boil. After removing from the flame add the juice of one full lime mix, cool and refrigerate. If you add fresh lime juice then the shelf life of the dip is reduced. So decide accordingly.


Use as a dip, Chutney to accompany your breads, wraps, fritters etc. or as a spread on your bread while making sandwiches.

CHECKLIST :

1)Green Apples, 2) Sugar/Sugar Free/ Jaggery/Gur, 3)Apple Cider Vinegar, 4) Ginger, 5)Turmeric, 6) Cumin / Jeera, 7) Cinamon Stick/ Dalchini, 8) Green Cardamom/ Choti Elaichi, 9) Cloves / Laung, 10) Red Chilli Flakes, 11) Oil, 12) Salt, 13) Zest of Lime, 14)Juice of Lime 

Recipe Adapted From : Maayeka

ARABIC TABBOULEH RECIPE:

SERVES - 4
CUISINE - MIDDLE EASTERN
COURSE - SIDE
TYPE - SALAD


INGREDIENTS:

1) Fresh Parsely - 2 bunches
2) Fresh Mint - 1/2 a bunch
3) Tomatoes - 2-3 medium sized
4) Stems Of Green Onions - 2
5) Bulgur - 1/2 Cup
6) Black Ground Pepper - 1/2 tbsp
7) Ground Cinnamon - 1/2 tbsp
8) All Spice Powder - 1 tbsp (this is not garam masala but powdered kabab cheeni as the jamaican berry is known in India. It is easily available in most supermarkets)
9) Salt to taste
10) Juice of Lime - 1-2
11) Olive Oil - 1 tbsp

GET COOKING IN EASY STEPS:

1) Prepare the dressing. In a bowl take the Bulgur, add Black Pepper Powder, Cinnamon Powder, All Spice powder, Salt, Olive Oil and the Juice of the Limes, give it a nice blend with a fork and get them all,  the spices and the lime juice incorporated into the Bulgur. Adding the Lime juice gives an opportunity to the bulgur to puff up to twice its size and this forms the delicious base of our Tabbouleh Salad. Now Set the bowl aside and let the bulgur expand.

2) Lets now chop the Parsley, Mint, Spring Onions, Tomatoes really fine after washing them carefully and drying them up nicely. Transfer everything into your salad bowl.

3) Add in the Bulgur (after leaving it soaking in the lime and olive oil for a couple of hours) and give everything in the bowl a nice whirl.

Refreshingly Fresh and Crunchy tabbouleh is ready to serve.


CHECK LIST :

1) Fresh Parsely, 2)Fresh Mint, 3)Tomatoes, 4)Stems of Green Onions, 5)Bulgur/Dalia, 6) Black Ground Pepper, 7) Cinnamon Powder, 8) All Spice Powder, 9)Lime, 10)Salt, 11)Olive Oil

Recipe Adapted From Spice it up with Saga

STEAMED FLAVOURED YOGURT/BHAPA DOI RECIPE:



CUISINE : INDIAN
COURSE : SIDE
TYPE : SWEET
TIME : 5 MINS FOR PREPARATION + 45 MINS FOR COOKING

INGREDIENTS:

1) Milk - 1 cup
2) Thick Yogurt/Dahi - 1 Cup (whisked) 
3) Condensed Milk - 400gms

Add On's as per your choice. You can add fresh fruits, use fresh vanilla beans extract, rose, ground cardamoms, nuts, raisins, saffron any thing that you think of adding.

LETS GET COOKING IN EASY STEPS:

1) In a mixing bowl add milk, yogurt and condensed milk and using a whisk or fork mix together till well blended.

2) Add the add ons in the second step. I have added saffron and rose extract along with lemon and pink gels. Mix Well.

3) Pour the mix in a stainless steel pan or in individual serving glasses like I did and place the glasses in the steel pan. you can use any pan you use to put in your steamer or if you are using a pressure cooker then the pan which would fit into your cooker.

4) Whether your mixture is in a pan or in individual serving glasses placed inside a pan, either ways, cover the pan with a cling wrap and seal it all around. Using a toothpick punch a few holes on the cling wrap. Likewise you can use your knife and make a few slashes on the top of the cling wrap.

5) Heat sufficient water in either your steamer or pressure cooker, whichever you are using and place the pan in it. Cover and cook for 40-45 mins. If you are using a pressure cooker put the lid on and steam the cooker without putting the weight.


Finally take the pan or glasses out of the pressure cooker or steamer and set aside the Steamed Yogurt to cool to room temperature. Thereafter place the pan or glasses in a refrigerator, chill completely and serve after cutting into small pieces & plating out of the pan or directly in individual glasses like I did.

CHECK LIST :

1) Milk, 2) Yogurt, 3) Condensed Milk 
Add ons of your choice




Honestly people I have put together this breakfast platter straight from my heart and I sincerely hope that you will love recreating every single recipe in your kitchen as much I have loved bringing this post to you.


As this was the first post of my Blog Hop signing off  with loads of love to the magnificent 7 and heart felt thanks to Anu for inviting me to be part of this Blog Hop and Jayashree for starting this Blog Hop and everyone else for infusing so much excitement and enthusiasm into it. Cheers!