Friday, August 17, 2018

Puli koozh recipe, how to make puli koozh

Puli koozh is a tangy breakfast, dinner made with rice, tamarind as main ingredients. Quick and easy to prepare puli koozh. Some call it as puli upma too.
Amma makes koozh for breakfast very often. Because my bro loves koozh, all sort of koozhs like mor koozh, puli koozh or plain koozh. I was not a big fan, even now not very much, upma fan forever 🤩
Whenever the verum arisi dosa batter is leftover, then amma quickly makes koozh with coconut oil and serves as evening snack for us. I have already posted mor koozh, with millets, thought of posting puli koozh the way amma makes. I have used idli rice, it gives really tasty results. You can also use other eating rice/ raw rice.
After long time I had puli koozh and loved the vazhuk vazhuk koozh that went inside throat like halwa, even I gave some to Vj, he too loved koozh. Puli koozh is also called as puli upma or kali.
puli-koozh

Puli koozh recipe

Recipe Cuisine: Indian |  Recipe Category: Breakfast
Prep Time: 3 hrs + 5 mins Cook time: 15 mins Serves: 2  | Author:

Click here for cup measurements

Puli koozh is a tangy breakfast, dinner made with rice, tamarind as main ingredients. Quick and easy to prepare puli koozh. Some call it as puli upma too.
Puli koozh recipe
Click here to read pulikoozh in tamil

Ingredients

Idli rice - 1/2 cup
Tamarind - 1 tsp, packed
Turmeric - 1/8 tsp
Salt - as needed
Sesame oil - 2 tsp
To temper
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Red chilli - 3
Curry leaves - 1 sprig
Asafoetida - 1/8 tsp

Method:

  1. Wash, soak idli rice for minimum 3 hrs. Soak tamarind in hot water (1/4 cup).
  2. Drain water and grind the rice with 1/2 cup water until really smooth.
  3. Extract tamarind juice with another 1/4 cup. Heat a kadai with oil. Splutter mustard, add torn red chilli, urad dal, chana dal, asafoetida and lastly curry leaves.
  4. Add 2 cups water under sim and add turmeric, salt.
  5. Add the ground rice batter immediately and keep stirring as you pour.
  6. Keep stirring and at once stage the colour changes as the batter gets cooked.
  7. Once translucent and thick, cook covered.
  8. Cook for 5 mins and garnish with sesame oil. Now the koozh will be non sticky like halwa.

Notes

  • You can use millet like samai, kuthiraivali, varagu in place of rice. 
  • You can mix tamarind juice, water, salt, turmeric and the ground rice together well and add after tempering. This will prevent lump formation for beginners.
  • You can do the same instantly with store bought rice flour too. Just dissolve 3/4 cup rice flour in 2 cups water, tamarind extract, turmeric, salt and proceed
Tags: Puli koozh, south Indian
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Wednesday, August 15, 2018

Lemon paneer recipe

Lemon paneer is a simple paneer dish, can be had as such for a filling evening snack. Very simple and easy recipe with paneer.
I saw lemon paneer in my Instagram feed few months back and from the time I saw the picture, I was so much tempted to try at home. I have no idea what the recipe is or no idea how it would taste, but I got a rough idea how I wanted it to taste, so tried and loved it a lot. I am not sure if this can be had as accompaniment for anything, but it was yumm as such.
I love all lemony things like lemon rice, lemon rasam, lemon idiyappam, lemon aval, lemon oats. I even make lemon quinoa. So obviously I loved this one too. Do try for a change and I am sure you will not be dissapointed.
Lemon-paneer-recipe-1

Lemon Paneer recipe

Recipe Cuisine: Indian |  Recipe Category: Snack
Prep Time: 10 mins Cook time: 20 mins Serves: 1  | Author:

Click here for cup measurements

Lemon paneer is a simple paneer dish, can be had as such for a filling evening snack. Very simple and easy recipe with paneer.
Lemon paneer recipe

Ingredients

Lemon - 1
Paneer, frozen cubes - 1 cup
Garlic, finely chopped - 2 tsp
Onion - 1/2
Capsicum, chopped - 3 tbsp
Green chilli - 3
Maida/ all purpose flour - 2 tbsp
Corn flour - 2 tbsp
Lemon zest - 1/2 tsp
Turmeric - 1/4 tsp
Cooking soda - a pinch
Coriander leaves, chopped - 2 tbsp
Spring onion, chopped - 2 tbsp
Oil as needed
Salt as needed

Method:

  1. Keep paneer immersed in hot water until use. Chop onion, capsicum, coriander leaves, spring onion. Slice green chilli diagonally. 
  2. Make a batter out of maida, 1 tbsp corn flour (corn starch), salt, 1/8 tsp turmeric, cooking soda, lemon zest, with water. 
  3. Dip each cube in the batter and deep fry in hot oil. You can fry few per batch. 
  4. Drain over paper towel. Repeat to finish.
  5. In a kadai/ pan heat 1 tbsp oil. Add garlic, green chillies.
  6. Fry till fragrant and add cubed onion, capsicum. Fry till onion turns translucent.
  7. Add 1 cup water. Bring to boil. Add deep fried paneer cubes. 
  8. Dissolve 1 tbsp corn flour in 2 tbsp water. Stir in the boiling water.
  9. Once thick, garnish with chopped coriander, spring onion. Switch off the flame, squeeze the lemon juice.

Notes

  • Just scrape gently the yellow skin of lemon for lemon zest. No white part, only the yellow skin.
  • You can skip spring onion and use coriander leaves alone.
  • Do not boil for long time as the fried paneer will lose its outer skin if boiled for long time.
  • If chilli is less spicy, add more to balance the tanginess.
  • Do not reduce lemon, lemon flavour should be more.
Tags: lemon paneer
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Monday, August 13, 2018

How to make paneer cutlet, paneer cutlet recipe

How to make paneer cutlet
Paneer cutlet is a easy, quick to prepare snack idea for evening. Full video, step by step detailed pictures of no onion no garlic paneer cutlet recipe.
I have tried paneer cutlet only once before this. Have not thought making cutlet with paneer until when I tasted in Bikanervala when Aj ordered it. I liked the way they had shaped into hearts, wanted to try the same way but somehow forgot and made a regular shape. Last time when I tried after seeing a Youtube video was with onion, I wanted to make a no onion no garlic version, so used the same recipe as in my paneer pasanda recipe. But since this is had as snack, I added masala powders to make it more flavourful and tasty.
It turns out super soft and delicious. I thought I should make this often. I kept the recipe simple without any additions other than potato, but you can fortify with carrot or other veggies. But make sure to chop really fine, otherwise you will have difficult time keeping the cutlet in shape while cooking.

Paneer cutlet recipe

Recipe Cuisine: Indian |  Recipe Category: Snack
Prep Time: 30 mins Cook time: 15 mins Makes: 8  | Author:

Click here for cup measurements

Paneer cutlet is a easy, quick to prepare snack idea for evening. Full video, step by step detailed pictures of no onion no garlic paneer cutlet recipe.
paneer cutlet recipe

Ingredients

Paneer cubes - 2 cups
Potato, cooked - 1
Maida - 2 tbsp
Green chilli - 1
Red chilli powder - 1 tsp
Kitchen king masala - 1/2 tsp
Chaat masala - 1/2 tsp
Turmeric - 1/8 tsp
Coriander leaves - 1/4 cup
Salt - as needed
Bread crumbs - 1/2 cup
Maida - 2 tbsp
(to coat)
Oil - To deep fry

Method:

  1. Pressure cook potato and crumble/ grate for even mixing. 
  2. Keep paneer immersed in hot water until soft (20 mins). Drain water, crumble in a mixer.
  3. Take crumbled paneer in a mixing bowl. Add potato, maida, very finely chopped green chilli and coriander leaves, red chilli powder, garam masala powder, chaat masala powder, turmeric powder, required salt. Mix well.
  4. Divide into equal sized balls. Shape into cutlets (Your favorite shape).
  5. In a shallow dish, make a paste of maida with little water, salt. The paste should not be too thick.
  6. Dip the shaped cutlets in maida paste, coat with bread crumbs. 
  7. Heat oil in kadai and deep fry in batches until golden. Drain in paper towel.

Notes

  • I usually microwave for 2 or 3 mins (wash, prick in 2-3 places). This ensures no water is retained in the potato, so no sogginess.
  • Potato, maida are added for binding. If your cutlet breaks, you can add more maida or even grind a bread slice and mix with the mixture for troubleshooting. Adjust spice accordingly. 
  • If you want to make this cutlets gluten free, you can use gram flour for binding, corn flour for coating.
  • Grinding paneer in mixer ensures really fine crumble and helps in binding easily.
Tags: paneer, cutlet
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Thursday, August 9, 2018

Bhel puri paratha recipe

Bhel puri inspired stuffing for paratha makes a tasty chatpata paratha. Paratha preparation with step by step pictures.
I saw this idea of Bhel puri paratha from a restaurant menu, while browsing instagram. I have heard about sev paratha, have not tried though. So thought it was an excellent one to try as I always love stuffed parathas. So added as much as possible ingredients to bring a chaat feel to prepare bhel puri stuffed paratha.
mamra-paratha
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Bhel puri paratha recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 15 mins Cook time: 20 mins Makes: 5  | Author:

Click here for cup measurements

Bhel puri inspired stuffing for paratha makes a tasty chatpata paratha. Paratha preparation with step by step pictures.
Bhel puri paratha recipe

Ingredients

Pori/ Mamra - 1 cup
Sev - 3/4 cup
Onion - 1
Potato, cooked - 1
Green chilli - 1
Coriander leaves, chopped - 1/4 cup
Red chilli powder - 1 tsp
Chaat masala - 1 tsp
Lemon - 1/2
Green chutney - 1 tsp
Sweet chutney - 1 tsp
Dough
Wheat flour/ Atta- 1 cup
Oil - 2 tsp
Salt - as needed
Water - as needed

Method

  1. Take flour, salt in a mixing bowl. Add oil and enough water to make a soft dough.
  2. Set aside for minimum 10 mins. Divide into 5 equal sized balls.
  3. To make stuffing, in a mixing bowl, add pori, sev, finely chopped - onion, coriander leaves, green chilli, mashed potato, chilli powder, chaat masala, lemon, green chutney, sweet chutney and mix well. Add salt if needed as chaat masala has salt in it.
  4. Spread the rolled dough into a thick disc. Place equal sized stuffing inside and seal by covering it with the dough from all the sides. Flatten and dust well.
  5. Roll out carefully into thick parathas. Heat tawa and cook both sides until golden spots appear. 

Notes

  • Sweet chutney and green chutney are optional. Just add a tsp of tomato sauce and more coriander leaves instead.
  • Best way to use softened mamra. 
Tags: paratha recipes
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Tuesday, August 7, 2018

Sweet corn buns recipe

Sweet corn buns
Soft buns prepared with sweet corn topping. Little cheese adds a delicious twist to the taste. Full video, step by step detailed post.
Last year saw sweet corn stuffed buns in a restaurant menu here in Singapore, since then wanted to try sweet corn stuffed buns. But it took this long for me as I have stopped buying sweet corn off late. Somehow craved for sweet corn and got some frozen corn. After making sweet corn sandwich, I thought I should make buns before the corn gets over. So made this bun more like with sweet corn topping than stuffing. I used my basic dough I usually make pizza/ buns. It turned out really good and we all enjoyed it a lot.

Sweet corn buns recipe

Recipe Cuisine: Indian |  Recipe Category: Snack
Prep Time: 1 Hr 30 mins Cook time: 20 mins Makes: 6  | Author:

Click here for cup measurements

Soft buns prepared with sweet corn topping. Little cheese adds a delicious twist to the taste. Full video, step by step detailed post.
Sweet corn buns recipe

Ingredients

All purpose flour/ Maida - 1 & 1/2 cups
Instant yeast - 1 tsp, heaped
Milk - 1/4 cup
Water - 1/4 cup + needed
Butter - 3 tbsp
Salt - 3/4 tsp
Sugar - 1 tbsp
Sweet corn (Frozen) - 1 & 1/2 cup
Capsicum - 3 tbsp
Birds eye chilli/ Red ripe chilli - 1
Italian herbs - 1/4 tsp
Mozzarella cheese - 1/4 cup
Butter - 2 tsp
Milk & Butter for brushing

Method:

  1. Take all purpose flour in a mixing bowl. Add sugar, salt, yeast to the flour and mix well.
  2. Add lukewarm water plus water, mix well. The dough should be loose and sticky side for softer results.
  3. 3 tbsp butter goes in and knead well for 10 mins.
  4. Oil the surface and cover with cling wrap or damp cloth. Keep aside for rising for an hour, so that the dough volume doubles.
  5. Punch down once its risen fully. Knead again for 5 mins to smooth.
  6. Divide into 6 equal sized balls. Dust with flour if it is too sticky to handle.
  7. Shape to smooth balls by tucking in at the bottom. Refer video for easy understanding.
  8. Use a spatula to make a dent in the middle lengthwise. Keep aside covered for second rise for 10 mins.
  9. Preheat oven at 190 deg C. Steam cook sweet corn with salt for 10 mins or until done.
  10. Take cooked corn, chopped capsicum, very finely chopped red ripe chilli, italian herbs in a mixing bowl and mix 2 tsp butter with it.
  11. After 10 mins, brush the buns with milk generously (milk wash) Now spread 2 spoons of prepared corn mixture over the buns. 
  12. Bake for 12 mins. Take out and sprinkle little cheese over each bun.
  13. Bake again for 5 mins. Brush with butter generously once done.

Notes

  • I have added cheese on the top towards ending to keep the corn intact. Otherwise it may fall apart. In case if you are wondering why not mix with the corn, I wanted very less cheese, so sprinkle little over the top towards end of baking.
  • I forgot milk wash in step 11 before topping. So in the video you will see me giving milk wash after topping the buns.
  • Red ripe chillis or birds eye chilli adds a spicy twist to the topping. You can replace it with red chilli flakes or black pepper too.
  • You can use mayonnaise as I saw in this video and skip cheese fully in the recipe. In that case just mix mayo with corn before topping and bake continuously.
  • The dough should be on sticky side to achieve soft buns, you can use flour to dust while handling. 
Tags: Sweet corn buns, savory bun recipes


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Saturday, August 4, 2018

Cabbage peas poriyal, cabbage poriyal recipe

Cabbage poriyal is a mild accompaniment in a lunch menu. I have added peas to it, you can follow the same method for plain cabbage poriyal too. Step by step pictures detailed post.
I am having cabbage peas poriyal in my drafts for almost three years now. I kept it for so long that I never felt like posting this simple recipe. But when I made this poriyal last week, again freshly clicked to make this post. This could help beginners in cooking who wants to learn basic south Indian cooking (TN).
Poriyal in our home means mild spiced vegetable accompaniment, with a must addition of scraped coconut added towards the end. It should be looking fluffy, dry and separate(udhir udhirya). Kari/curry (not the gravy curry) usually made spicy without coconut either like my potato curry or with onion tomato base (like my vendakkai curry). Mom makes poriyals mostly and she even includes coconut in potato. I learnt onion tomato based curry only from my mami (MIL), also making curry without coconut.
I eat poriyals mostly mixed with rice and ghee/ sesame oil, as I am bad when it comes to eating vegetables🙄. So is Aj when it comes to poriyals. He doesn't like coconut added mild poriyals, so same way I give him too, that is mix rice with ghee and poriyal so that he consumes that vegetable too.
The draft I have is my mami's method of making cabbage poriyal. Both my mom and mami boils veggie in water with our sambar powder and salt, drain water, then prepare poriyal with the vegetable. I don't know🤷🏻‍♀️ why waste the nutrients, but I too learnt the same from them and blindly followed for a long time. Even now, certain poriyals I do the same, but trying to avoid as much as possible.
My mami makes cabbage poriyal by boiling chopped cabbage in water with sambar powder and turmeric, ginger, salt drains water once cooked and then proceed to prepare poriyal. She takes out the ginger, yet the cabbage will have ginger flavour in it.
Mom makes same way when it comes to cooking process, but just boils with salt. Her poriyal will be white not yellow and she uses moong dal while boiling cabbage. Green chilli will be added along with onion for spice and it gives a nice flavour too.
cabbage-poriyal-recipe
I kind of mixed these both methods for this post. I love shredding cabbage in a mandoline slicer as it is easy as well as looks good. Basic thing to be kept in mind while making vegetables, do not over cook and make it soggy. Also never let the onion or vegetable get browned, this will help the poriyal look nice, than dull in colour. I love adding lots of onion for cabbage poriyal as I love that way.

Cabbage peas poriyal recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 10 mins Cook time: 15 mins Serves: 3  | Author:

Click here for cup measurements

Cabbage poriyal is a mild accompaniment in a lunch menu. I have added peas to it, you can follow the same method for plain cabbage poriyal too. Step by step pictures detailed post.
Cabbage peas poriyal recipe

Ingredients

Cabbage, shredded - 2 & 1/2 cups
Green peas - 1/4 cup heaped
Ginger - 1 small piece
Onion - 1
Green chilli - 4
Salt as needed
To temper
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig

Method:

  1. Shred cabbage in a mandoline slicer. 
  2. Chop onions finely, slit green chilli and cut into two. Peel ginger and keep as such as a piece. 
  3. In a kadai/ pan, heat oil, splutter mustard, add urad dal give it a fry. Drop curry leaves in it, followed by chopped onion, slit green chillies, ginger.
  4. Fry for a minute just to make it translucent, without browning/ changing colour.
  5. Add green peas and stir fry for a minute more.
  6. Shredded cabbage goes into this along with turmeric, required salt.
  7. Stir fry for 2 minutes until cabbage shrinks. Colour should not change.
  8. Sprinkle 1/4 cup water and cook covered for 4 mins.
  9. Once done, take out the ginger and add scraped coconut. 
  10. Cook for a minute or two. until the poriyal is dry. 

Notes

  • Make sure that water is fully evaporated before adding coconut. If water is still there after you open the lid, cook without lid and let water evaporate.
  • Carrot can also be added along, or replaced for peas.
Tags: cabbage peas poriyal


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Wednesday, August 1, 2018

Aadi koozh, easy aadi ragi koozh

Aadi koozh is made with ragi, kezhvaragu with other ingredients like buttermilk, raw onion, green chillies. I have added raw mango and ginger to make it more tasty and flavourful.
I have seen amma making ragi kanji with jaggery and make salted version with buttermilk, for breakfast. Otherwise, have not seen her making during the month of aadi. Also I have not tasted in the amman temples where they serve aadi koozh. But always tempted by this term aadi koozh. So I thought of asking my friends and couple of them told their version.
I will sure share the other one too, but first this aadi koozh recipe shared by Sugu (Sugumari). She regularly visits temple and involved in distributing prasadam to everyone which I always admire in her. It's not only about offering food to God, it's also the distribution to the people which makes us happy and content.
She called me to share the method she makes and also sent a sweetest voice note too. Tried and loved it. Me and Vj had this for breakfast. I understand there are various version, like fermenting before making koozh, adding rice to the kanji etc. But this too is very tasty and perfect for breakfast. This has mango in it which I love the best.
instant-aadi-koozh

Aadi koozh recipe

Recipe Cuisine: Indian |  Recipe Category: Breakfast
Prep Time: 15 mins Cook time: 15 mins Serves: 2  | Author:

Click here for cup measurements

Aadi koozh is made with ragi, kezhvaragu with other ingredients like buttermilk, raw onion, green chillies. I have added raw mango and ginger to make it more tasty and flavourful.
easy-aadi-koozh-recipe

Ingredients

Ragi flour - 1/4 cup
Curd - 1/4 cup
Onion, chopped - 1/2 cup
Green chilli - 1
Coriander leaves, chopped - 1 tbsp
Ginger, grated - 1 tsp
Unripe mango , chopped - 3 tbsp
Salt - as needed
Water - as needed

Method:

  1. Chop finely onion, green chilli, coriander leaves, mango. Grate ginger and keep aside. Boil 1 & 1/2 cup water side by side.
  2. Dissolve ragi flour in 3/4 cup water using a whisk without any lumps.
  3. Once water starts to boil, pour the ragi, stirring simultaneously to avoid forming lumps.
  4. Keep the flame in medium and keep stirring, as it tends to get stuck/ burn at the bottom of vessel.
  5. Cook in medium flame until the colour changes dark and shiny. It took 5 mins for me to cook the ragi.
  6. Switch off the stove, add chopped items and stir well. Once warm enough to handle, add buttermilk. (Beat well 1/4 cup curd using a whisk until smooth. Add one cup water and make buttermilk)

Notes

  • Make sure to cook in medium flame and keep stirring to avoid getting burnt at the bottom.
  • My friend asked to add chopped items while cooking itself. You can try adding like that too. I was worried about mango's crunchiness, so added at the end.

How to make aadi koozh step by step pictures



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Monday, July 30, 2018

Roti vegetable lasagna, Rotimatic recipes

roti lasagna
Roti lasagna, made from scratch, with atta/ wheat flour rotis, used as base instead of lasagna sheets. Turns out soft and delicious with goodness of vegetables, spinach and cheese.
Rotimatic rotis are saviour for me these days, be it for dinner or lunch. Though I cook rice everyday for lunch to serve my family, at times, I never feel like having it, either because it's not hot or not my favorite dishes. Those days, I just switch on my Rotimatic for hot rotis and pair it simply with dal and a dry vegetable I prepared for lunch. I am really loving it. I love my food hot, but you cannot expect someone to be there for you to make it hot and give you. Thanks to Rotimatic, now fresh hot rotis on my plate every 90 secs. I even shared such day's meal in my Instagram.

You can always create recipes with Rotimatic rotis as base, just like I posted Roti kheer few weeks back. This Roti lasagna is one such recipe you should try at home. The filling can be of your choice like spinach alone, mushroom, corn etc. I have given a simple basic recipe with roti as base in place of lasagna sheets. This doesn't need more sauce, yet turns out soft and delicious. It also takes less time. Aj loved it a lot, that he asked me to make this often. He also loves the fact, the baking time is less comparatively to the regular Lasagna.
If you are interested in Rotimatic, you can use this link and get 100 dollars off. You can see more recipes and customer reviews on the Rotimatic
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Rotimatic recipes

Roti vegetable lasagna recipe

Recipe Cuisine: Indian |  Recipe Category: Dinner
Prep Time: 15 mins Cook time: 25 mins Serves: 3  | Author:

Click here for cup measurements

Roti lasagna, made from scratch, with atta/ wheat flour rotis, used as base instead of lasagna sheets. Turns out soft and delicious with goodness of vegetables, spinach and cheese.
Roti vegetable lasagna recipe
Rotimatic settings
Recipe: Roti | Flour: Ashirvad | Thickness: 1 | Roast level: 1 | Oil: 1

Ingredients

Roti - 4
Zucchini - 1/2
Onion - 1/2
Capsicum - 1/2
Spinach, frozen - 1/2  cup
Tomato - 1
Garlic - 3
Red ripe chilli - 1
Grated mozzarella - 3/4 cup
Cream cheese - 3 tbsp
Paneer - 1/2 cup
Oregano - 1/2 tsp
Pasta sauce - 1/2 cup

Method:

  1. Prepare roti in Rotimatic following the settings mentioned. You can use leftover rotis too.
  2. First prepare filling by heating oil in pan. Add finely chopped garlic, chilli and give it a fry.
  3. Add finely chopped onion, capsicum, zucchini, required salt and stir fry for 2 mins.
  4. Add chopped spinach and continue cooking for 2 more mins.
  5. Lastly add finely chopped tomato, oregano, give it a fry.
  6. Switch off the flame, transfer to a mixing bowl.
  7. Add cream cheese, crumbled paneer and mix well.
  8. Pre-heat oven at 190 deg C. 
  9. Take a baking pan (6.5 inch), spread a tbsp of pasta sauce in the base.
  10. Place a roti over it. Spread 2 tbsp pasta sauce, then a layer of filling over it. Sprinkle 2 tbsp cheese. 
  11. Repeat by layering roti, pasta sauce, filling, cheese again roti, sauce, filling, cheese. 
  12. Finish by covering roti, spread pasta sauce and remaining cheese. 
  13. Bake for 15 mins or until the cheese turns golden.

Notes

  • I chose a springform pan and it was easy for me to demould. You can select your own pan. In that case just cut into portions and take out.
  • You can choose to cover the pan with aluminium foil if you like the cheese not browned.
  • You can make your own filling and adapt the same recipe.
  • Skip birds eye chilli and add red chilli flakes or black pepper along with oregano.
  • Use fresh italian sweet basil in place of dried oregano. Use one tbsp finely chopped.

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Kanji Ragi Adai Instant Ragi Dosa Ragi Kanji (Sweet and salt) Instant bajra dosai Varagu adai Kambu dosa Samai pongal Kuthiraivali sakkara pongal Kodo millet pulao easy kambu kanji Milagu jeeraga varagu adai Tindora varagu rice Thinai semiya upma Millet idli dosa Samai upma kozhukattai Idly 5 taste uthappam Rava Kichidi Poori Rice/Arisi Sundal Puli Idiyappam Stuffed Idiyappam Adai Lemon Aval Tamarind aval Rawa Idly Ven pongal Palak Poori Bhatura Pesarattu adai Arisi upma Ulundhu Kozhukattai Aval Kozhukattai Aval upma Killu Adai Neer Urundai Paruppu Idiyappam Vermicelli Biryani &Thayir semiya Chapati noodles Vegetable hakka noodles Bread Upma Eggless French toast Veg momos Sabudana Khichdi Rava upma Milagu idiyappam Ragi Kanji Tomato sevai Kanda batata Poha Mini idli sambar Kanchipuram idli Grilled chocolate sandwich Jaggery idiyappam Schezwan noodles Indian style veg sunny side up Brinjal gosthu Onion tomato Gosthu Tomato Gosthu Tiffin sambar with moong dal Tiffin samabr with toor dal Kumbakonam Kadappa Recipe Vegetable stew Tomato kurma Vada curry Potato masala for poori Gotsu for pongal Vada curry2 Coconut chutney Mint Chutney Coconut Mint chutney Coconut Coriander chutney Onion tomato Chutney Thengai thogayal Sutta kathirikkai chutney Raw green chilli chutney Onion Chutney Karivepillai Chutney Chutney recipe collection Mango thogaiyal  Ridgegourd chutney Easy red chuntey Onion chilly chutney Peanut chutney Basic coconut chutney Garlic chutney Idli podi Poondu milagai podi Lunch menu 1 Lunch menu 2 Lunch menu 3 Lunch menu 4 Lunch menu 5 Lunch menu 6 Lunch menu 7 Lunch menu 8 Lunch menu 9 Lunch menu 10 Lunch menu 11 Lunch menu 12 Lunch menu 13 Lunch menu 14 Lunch menu 15 Lunch menu 16 Lunch menu 17 Lunch menu 18 Lunch menu 19 Lunch menu 20 Lunch menu 21 Lunch menu 22 Lunch menu 23 Lunch menu 24 Lunch menu 25 Lunch menu 26 Lunch menu 27 Lunch menu 28 Lunch menu 29 Lunch menu 30 Lunch menu 31 Lunch menu 32 Lunch menu 33 Lunch menu 34 Lunch menu 35 Lunch menu 36 Lunch menu 37 Lunch menu 38 Lunch menu 39 Lunch menu 40 Lunch menu 41 Lunch menu 42 Lunch menu 43 Lunch menu 44 Lunch menu 45 Lunch menu 45 Lunch menu 46 Lunch menu 47 Lunch menu 48 Lunch menu 49 Lunch menu 50 Lunch menu 51 Lunch menu 52 Lunch menu 53 Lunch menu 54 Snake gourd/ Pudalangai Kootu Cabbage Kootu 7 veg kootu Keerai Kootu Poosanikkai rasavaangi Mixed veg.Kootu Sorakkai Kootu(bottle gourd) Mango Pachadi Ash gourd pachadi Gooseberry thayirpachadi Appala kootu Banana stem kootu Upponkai Chow chow kootu Palakottai kootu Beetroot poriyal Snake gourd poriyal Plantain/vazhakkai poriyal Vazhaipoo poriyal Double beans curry Soya bean curry(dry) Cluster Beans poriyal Purple cabbage poriyal Yellow pumpkin dry curry Banana stem poriyal Raw banana dry curry Vendaikai/ ladies finger poriyal Potato Masala curry Pidi karunai kizhangu Podimas Plantain/Vazhakkai jeera curry Brinjal / Kathrikai poriyal Keerai poriyal Keerai masiyal Unripe Jack fruit curry Carrot beans poriyal Drumstick leaves poriyal Potato podimas Potato curry Broccoli Stir fry Cauliflower curry Baby corn subzi Tindora Stir fry/Kovakkai kari Aloo methi Vendakkai curry 100% Microwave spicy potato curry Brinjal in Onion tomato base Kathirikai Kari Chow chow/Chayote curry Cluster bean paruppu Usili Soya chunks curry Senaikizhangu fry Aloo Gobi mutter curry Aloo Bhindi fry  Arbi curry Small potato curry Baby corn pepper fry Senai kizhangu fry Bitter gourd fry Paasi payaru sweet sundal Sweet corn sundal Peanut sundal Channa sundal Channa dal sundal Rajma sundal Moong dal sundal Pattani sundal Black channa sundal Crispy cauliflower fries Crispy ladies finger fries Crispy bitter gourd fries Sepankizhangu Varuval Vazhakkai chips Senaikizhangu chips Aloo tuk Kothamalli thogayal Pudina thogayal Paruppu thogayal Coconut thogayal Gongura thogayal Keerai Masiyal Pirandai thogaiyal Coriander seeds podi Coriander leaves Thokku Paruppu Podi Karuveppilai podi Poricha kuzhambu Poricha kuzhambu easy curry leaves kuzhambu Mochakottai kuzhambu Paruppu urundai kuzhambu More Kuzhambu Pumpkin gravy Ridge gourd gravy Pepper Kuzhambu Poondu Kuzhambu Kara Kuzhambu Thakkali kuzhambu Keerai Sambar Arachuvitta sambar Mango sambar Dhahi Kadhi Dal tadka/Dal fry Dal tadka (Using moong dal) Dal palak Tomato Kadhi Sukku milagu kuzhambu Brinjal masala kuzhamu Easy pepper kuzhambu Vathal kuzhambu Vendakkai sambar Avarakkai sambar Methi dal Varutharacha kuzhambu Easy basic rasam Lemon/ginger rasam Puli saru/vendhaya vengaya rasam Paruppu rasam Pepper rasam Tomato rasam Agathi keerai thanni saaru Manathakkali thanni saaru Veppam poo rasam Mysore rasam Buttermilk rasam Annasi/ Pineapple rasam Vegetable stock recipe Carrot soup Tomato Soup Sweet corn soup Minestrone soup Palak soup Broccoli soup Cauliflower potato soup

Methi Roti/ Methi Thepla Triangle paratha Aloo parata Gobi Paratha Cabbage Paratha Mooli Paratha Naan Roti/Chappati Onion paratha Ragi adai Mixed vegetable stuffed paratha Soya kheema paratha Easy palak paratha Peas paratha Lachha paratha Paneer paratha Capsicum Cheese paratha Rajma paratha Butter kulcha Missi roti Broccoli paratha Kashmiri naan Mooli paratha 2
Mixed vegetable kurma Potato kurma Kadai Bhendi Aloo palak Aloo bhendi masala Dal Makhani Boondhi raita Channa Bhatura Pindi Channa Peas masala Aloo Gobi Gobi Masala restaurant style Channa for Bhatura Baby corn Kurma 100% Microwave Butter Paneer masala Cauliflower and peas kurma Onion tomato gravy Whole green gram dhal Palak paneer Mutter paneer Masala Butter paneer masala Paneer Bhurji Cheesy Cauliflower Kofta Curry Hyderabad Subz Korma Paneer Jalfrezi Recipe Shahi paneer Kadai Paneer Paneer Pasanda Dum Aloo / Aloo dum Rajma masala Methi mutter malai Peas masala2 Chilli paneer gravy Potato masala for poori Aloo Bhaji Veg Manchurian Gravy Dal baati Schezwan baby potatoes Baingan bharta Malai kofta gravy Ridge gourd sabji Corn capsicum masala Puli sadham/tamarind rice with garlic Puliyogare Baby corn Pulav Tomato peas pulao Sweet corn pulao Tomato rice Tomato Bath Small potato Briyani Sprouted green gram fried rice Vegetable fried rice Fried rice Garlic rice Paneer fried rice Vaangi bath Coconut milk veg.briyani Capsicum rice Sambar sadam Vegetable Biryani Layered vegetable Biryani Mushroom biryani Thengai Sadham Peanut rice Jeera Rice Mango rice Curd rice/ thayir sadam Lemon rice Veg pulao Sesame rice Channa pulao Jeera cashew pulao Beetroot pulao Narthangai sadam Instant puli sadam Methi pulao Soya chunks biryani Curry leaves rice Kashmiri pulao Dal kichdi Tawa pulao Badhusha Jangri Sweet boondhi Jalebi Maida Burfi Kesar Burfi Paal Kesari(Kesari using milk) Rava Kesari Semiya Kesari Fruit Kesari Ras malai Rasgulla Rava Ladoo Corn flour halwa Carrot Halwa Beetroot Halwa Badam Halwa Shahi Tukra/tukda Sandesh Kaju Katli Coconut Barfi Sweet somas Aval ladoo Atta ladoo Nei urundai Besan ladoo Gulab Jamun Mysore pak Boondi ladoo Chocolate burfi Microwave therattipal Aval kesari Eggless chocolate mousse Apple custard Nutella truffles Mango Sago Caramel bread pudding Aval payasam Fine vermicelli payasam Vermicelli payasam Sago/javarisi payasam Paal Kozhukattai Payatham paruppu payasam Paal payasam/ Milk Kheer Coconut payasam Paal kozhukattai jaggery Badam kheer Akkaravadisal Thiruvathirai Adai and Kali Sweet pooranam Pori Urundai for karthigai Deepam Kozhukattai Ulundu Kozhukattai Uppu vella seedai Poli Adhirasam Sakkarai Pongal Sakkarai Pongal -2 Kalkanndu pongal Paal pongal 7 kari kootu Wheat flour Appam Suzhiyan Adhirasam Panakam Nei appam Karadaiyan nonbu adai Maida seedai  Ellu kozhukattai Vella kozhukattai Nel pori urundai Sweet pidi kozhukattai Baby corn manchurian Gobi Manchurian Baby corn Bajji Plantain skin pakoras Oma podi/sev Onion pakoda(with mint leaves) Murukku(potato murukku) Kai murukku(with video) Thattai Kara sev Kara boondi Thenkuzhal Murukku Magizhampoo Murukku Savory Diamond cuts Uppu seedai and vella seedai Ola Pakoda/ Ribbon Pakoda Sweet diamond cuts Ulundhu vadai/Medhu vadai Vazhai poo vadai Keera vadai Masala vadai Cabbage vadai Thavala vadai Chilli Paneer Dry Vegetable cutlets Paneer Pakora Palak pakora Mysore Bonda Spring rolls Panner Tikka in oven Gulnar seekh kababs Corn seekh Kebab Corn Rolls Dhokla Khandvi Samosa Gobi 65 Beach style kara pori Aloo Bonda Chilli Bajji Vazhakkai Bajji Ring murukku Wheat flour murukku Spicy Mixture Bread Bajji Mini samosa Baked idli fry Seepu seedai Cashew murukku sabudana vada Thayir vadai Punugulu Green chutney 1 Green Chutney 2 Red chutney Sev Poori Vada Pav Bhel puri Dahi vada Dahi puri Pav bhaji Vada Pav Raj Kachori Canape chaat Aloo channa chaat Peanut chaat Chilli Parotta Upma adai Sweet and kara paniyarams Soya kheema toast Kaima Idli Chutney Idli Cocktail Idli Aloo veg grilled sandwich Aloo kathi roll Ammini kozhukattai Eggless Pancakes Red velvet pancakes Pizza Homemade paneer tikka pizza Bread Pizza / Pizza cups Vegetable Puffs Easy cheesy pasta Homemade Pasta sauce Macaroni and cheese Corn Chat Stir fried spaghetti Aglio olio Veg momos Creamy tomato pasta Broccoli pesto pasta Baked pasta muffins Spaghetti with Spinach Masala pasta Capsicum cheese paratha Aloo kathi roll Spicy veggie pizza Nutella chapati Blueberry pancakes Corn potato toast Spinach lasagna How to make paneer Ghee Ginger garlic Paste Garam masala powder Homemade Pasta sauce Homemade tortillas Sambar powder Rasam powder Koozh vadam Elai vadam mor milagai Tomato Thokku Neer Nellikkai/Pickled goose berries Mango thokku/ Maanga thokku Maa Inji Oorugai/Mango Ginger Pickle Mango Instant pickle Vadu manga pickle Narthangai Pachadi Filter Coffee Microwave hot chocolate Ginger cardamom tea Masala milk Kothamalli thanni Panakam Carrot Juice Carrot orange juice Cantaloupe juice Grape juice Pomegranate juice Guava lime cooler Papaya Honey Smoothie Honeydew melon smoothie Vanilla caramel milkshake Mango milkshake Nutella banana milkshake Chikku/Sapota milk shake Strawberry milkshake Pineapple,lychee melody Apple lemonade Tomato Juice Yellow watermelon Juice Orange juice with lemon Strawberry lemonade Watermelon juice Panneer Soda Custard powder Icecream Neer mor Masala chaas Red velver hot cocoa Jigarthanda Masala neer mor Mango lassi Ice lemon tea Masala coke Oreo milkshake Rose milk popsicles Honeydew melon granita Custard powder Icecream Easy nutella banana icecream Mango sorbet Ilaneer sorbet Grape popsicle Mango icecream Watermelon granita Stuffed Masala Buns Garlic Buns Garlic bread Khara buns Potato buns Pizza buns Eggless Jam biscuits Eggless Choco chip cookies Oma biscuits Oats savory crackers Shortbread cookies Eggless tutty fruity cake Microwave chocolate cake Eggless chocolate cake- Eggless vanilla Cake Eggless brownies Eggless Banana Walnut Muffins Eggless blueberry muffins Eggless chocolate muffins Eggless Choco chip muffins Eggless Orange cake Eggless date cake Raspberry cheese cake Eggless carrot muffins Macaroni and cheese Aglio olio Homemade tortillas Redbean quesadilla Eggless Pancakes Homemade Tomato Salsa Guacamole Veg momos Granola recipe Oven baked baby potatoes Bruschetta Focaccia Thai green curry Corn fritters Butter Corn pasta Red bean/Rajma tacos

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