Spinach Cottage Cheese Stuffed Buns

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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

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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

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Chickpea Cilantro Patoli

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One day my hubby was raving about hummus and I was amused that he is so excited about such a simple arabic dish made with chickpeas...little did he know I would make a indian version too....

Patoli is a pure andhra recipe, there are many variation of patoli,the popular version is a dry version which my mom used to make with chickpea flour and my MIL used to make with channa dal.But I like it soft .

This is my version for this, to make patoli I used chickpeas and cilantro to give it a unique flavor. And in whatever way you plan to use as a curry,spread or dip I am sure you will enjoy it.

Cooking Time: 30 min

Serves: 2

Ingredients:

• 1 cup chickpea(after soaking overnight)- also known as garbanzo beans
• 1/2 cup chopped bell pepper
• 2 tbsp chopped onions
• 1/4 cup chopped cilantro
• 1 tsp chopped garlic
• 1/4 tsp turmeric powder
• 2 green chillies (sliced)
• 1/2 tsp (mixture of urad dal,cummin seeds,mustard seeds)
• pinch of hing(asafetida)
• 1 spring curry leaves
• 1 tbsp oil
• salt to taste

Cooking Procedure

Boil the chickpeas in pressure cooker with 1:2 ratio with water with one whistle and 5 min waiting.After it cools grind it into a smooth soft paste with the water.

Heat oil in a pan,add the mixture of urad dal(black gram),mustard seeds,cummin seeds, once mustard seed splutter,add green chillis,chopped onions,curry leaves,turmeric powder,chopped garlic and hing and let it fry for a min then add bell pepper and let it fry till bell pepper becomes soft.

Once bell pepper becomes soft add cilantro and chickpea paste to it and blend nicely and cook for another 5 min.

Serve hot with rice, spread on a bread, use in a wrap or just use as a dip.

Health Benefits of chick peas / garbanzo beans

Prevents Constipation,Lower Cholesterol,Stabilize Blood Sugar,Iron for Energy as growing children and adolescents also have increased needs for iron n excellant source of protein.

Health Tip:

Increase garbanzos' cardio-protective effects by spicing them with garlic, which also lowers cholesterol, and turmeric, which not only lowers LDL "bad" cholesterol, but also increases HDL "good" cholesterol.

I am sending this patoli to 5 wonderful events

CWF: LB - Chickpeas hosted by Nithu and started by Kiran

Vegetarian Foodie Friday event

Side Dishes from India event of Suma

MLLA # 26 hosted by Briciole and started by Susan.

Kids Menu Event hosted by Neha

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Tags: Patoli,Chickpea Patoli, Chickpea Cilantro Patoli, Indian Hummus, Chickpea spread, Chickpea Dip, Chickpea Curry, Healthy Recipe, Tasty Recipe, Quick Recipe, Easy Recipe, Kids Recipe

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Cottage Cheese Spinach Sandwich

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Sandwich is a favorite breakfast of my hubby when he is in a rush and he wanted to have it after going to office. I prepared this sandwich with some grated home made paneer and spinach which he liked very much,and it is also healthy and filling. This sandwich is very ideal for picnics too. I am sure u will love it.

Preparation Time:10 min

Cooking min: 10 min

Makes : 5 sandwiches

Ingredients:

• 10 slices bread
• 1 cup grated paneer (cottage cheese)
• 1 cup chopped spinach
• 2 small green chillies chopped
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper(I used red)
• 1 tsp chat masala
• 1 tsp oil
• salt n pepper to taste

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Cooking Procedure:

For sandwich stuffing

Heat oil in a pan add onion,green chillies and stir till onion become translucent,then add bell pepper fry for a min and then add spinach and let it cook for 2 min, then add chat masala,salt and pepper and fry for 1 more min.Switch of the stove and paneer and mix it.Your stuffing is ready.

Making the sandwich

Heat a tawa , spray little oil,spread the stuffing on one slice,sandwich it with another slice,toast it till golden brown n enjoy your sandwich.

This recipe goes for the wonderful event Letz Relishh – Paneer hosted by Jaya

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Tags: Cottage Cheese, Spinach, Sandwich, Paneer, Palak, Bread, Easy Recipe, Simple Recipe, Brunch, Picnic, Snack, Travel Food, Healthy Recipe, Tasty Recipe, Kids Recipe

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