All these food shows on TV show some version of crusts being used on different ingredients. What has been stopping people to use different things to make the crust – other than Bread crumbs.
To be fair this was not the first thought that came to me :P. I was out of bread crumbs and was too lazy to make fresh one. So I googled “Crust without breadcrumbs”; all the results were telling me was “How to make breadcrumbs”. So I thought lets atleast read a recipe and then decide how to tweak it.
First thought for the base came to me was salted peanuts. Second thought was blanched almonds. Third was rolled oats – coarsely chopped. And I promise the final one was Wheat/oat bran. So I used the bran for this recipe because there was a box that was just lying around :P. I have been using this bran in chapatis and parathas but since husband didnt really like it, I use it only for mine.
Let us get to making this gorgeous paneer. 🙂
You shall need: [ serves 1]
75 gms paneer [2 chunks/slices of the size that you like]
4 tbsp oat bran
3 tbsp chopped fresh herbs [ I used corriander, Basil and mint]
1/2 tsp Salt
1/4 tsp red chilly flakes
1/4 tsp lemon juice
1/4 cup milk
Shallow non stick pan
Two small plates/shallow bowls
Mix the bran, herbs, lemon juice, flakes and salt in one plate.
Pour the milk in another plate.
Cut the paneer in the slab of the size that you like.
Dip the paneer in milk, on both side.
Move it to the bran herb mix.
Cover it generously and press some mix on it lightly ,as well.
Heat the pan on a medium low heat until it is nice and hot.
Add few drops of oil. Once it is hot enough, lower the paneer in the pan and let it stand there for a few min. Do not move it to check.
Once you can see brown edges, add a few drops of oil on the uncooked side and flip it gently.
Press it gently to make sure the crust cooks well on the other side as well.
Transfer on serving dish and serve with a lemon.
I ate it with a methi roti and added a tsp of cheese spread on it, turning the paneer and roti into a burrito-ish.
Next time I will like to add a few nuts to the bran as well.
In case you do not have fresh herbs, go ahead and use the dried ones- but fresh ones are more preferred. 🙂
Adding more oil is not necessary, trust me. Your pan needs to be good, though.
Adding a few drops of milk on the crust [while adding the crust on top of the paneer] will make sure it sticks well.
A hundred apologies for not greeting you enough. But if it counts, you are always in my thoughts 🙂
So we celebrated out 3rd Wedding Anniversary on 21st nov and it was a lovely day 🙂 Three dates and super awesome memories ❤
In the evening we went to High lounge at the WTC, Bangalore. The lounge is one the 32nd floor and has a view to die for. The food was lovely as well. The Sesame stir fry dimsums and Kirean Tacos were yummm yumm yummm.
They arranged for a beautiful bouquet for us and of course there was a photographer ready to capture the happy happy moment.
Since I was not there to review the food and all but to enjoy our day, there are not many food pics.
We later ordered a Pad Thai, our all time favorite. 🙂
The DJ was playing some gorgeous tracks and we had to hit the floor. We danced till 12 ish and then headed home as it was an hour long drive. Thank God for Ola cabs, we didn’t have to drive.
All in all, we had a fabulous time. Thank you High for making it an evening to remember.
Oh and I made a kick ass cake the next day… guess what it was eggless, low on sugar and had whole wheat too 😉
Jeera Aalu is supposed to a Dhaba comfort food. Low maintenance, super easy to put together and hardly anything can go wring with this one. The version I love, has crispy edges and a pillow-y center. Oh it is to die for.
You shall need:
3 medium Size… Potatoes (Washed, peeled and cut in equal size pieces)
2 … green chillies (Slit in the center)
2 tsp… Oil
1 tsp… Jeera/Cumin seeds
2 tsp… Dhaniya powder/coriander powder
2 tsp… Jeera powder/roaster cumin powder
1 tsp… Amchoor powder/Dry mango Powder (Optional)
Salt to taste
In a Kadhai/wok, heat the oil.
Add the cumin seeds and green chillies.
Reduce the heat for medium-low.
Drain the potatoes well and wipe them with a kitchen towel/cloth. We dont want much moisture on it.
Add them to the wok.
Keep stirring until all the potatoes are covered with oil.
Let it cook for about 30 min, stirring occasionally.
Add the masalas and salt. mix well.
Now let it cook for 20 more min, so that the potatoes are cooked through and have a crispy exterior.
Oh Burritos save the dinners for me most of the time. They are my oh-My-God-what-do-I-made-today savers. Best part about them is that its one hand meal which makes flipping channels/clicking pictures easy 😛
I am a brown rice fan and I make it more often than ever. Recently I picked up Roopak’s Biryani Rice spice blend. It just made the life so simple. It had everything that I used to collect meticulously before making the biryani. 🙂
You shall need:
1 cup… Brown rice (Soaked for about 4 hours)
1.5 cup… Water
1/2 cup… Peas
1/3 cup… Groundnuts
1 tbsp… Biryani masala
2 tbsp… Ghee
2 tsp… jeera/cumin seeds
Salt and red chilly powder to taste
1 tsp… turmeric powder
In a pressure cooker, add the ghee and let it get nice and hot.
Now add the biryani masala and cumin seeds.
Once the cumin splutters,
add the peas, turmeric, red chilly powder, salt and the rice.
Mix them well.
Add water and let it pressure cook for 4-5 whistles.
In case your brown rice variety does not cook in 1.5 cup water (based on past experience), feel free to add another half a cup.