Indo-Italian Paneer Kaththi Roll

Indo-Italian Paneer Kaththi Roll

Pre-Preparation Time: 15 Minutes.

Preparation Time: 10 Minutes.

Servings: 4

Ingredients

Tortillas: 4 Nos.

Paneer(Cottage Cheese): 250 Grams

Hung Curd: 100 Grams

Gram Flour: 1 Tbspn

Onion: 1 Medium 

Green Bell Pepper: 1/2 Nos.

Yellow Bell Pepper: 1/2 Nos.

Red Bell Pepper: 1/2 Nos.

Cheese Spread: 1/2 Cup

Mint Mayonnaise: 1/4 Cup

Butter: 4 Tbspn

Honey Onion Sauce: 1/4 Cup

Mustered Sauce: 1 Tbspn

Red Chilly Sauce: 1 Tbspn

Tobasco Sauce: 1 tspn

Salt to Taste.

Olive Oli: 2 Tbspn

Freshly crushed Black Pepper: 1/2 tspn

Oregano: 2  tspn

Red Chilly Flakes:1 tspn

Method

Cut Onion, all three bell peppers into julienne.

Heat Oil in a pan. Saute them for 1 minutes. Season with some salt and crushed black pepper. Take it in a bowl and put it aside.

In a bowl, Take hung curd and gram flour. Season it with Salt and crushed black pepper and beat it well till it becomes smooth.

Saute Paneer Julienne on the flat pan from all the sides.

Add Paneer Julienne to it and mix it well. keep it aside for a while.

On a skillet, cook tortilla on both the sides for a while.

Take this tortilla on a flat plat. Apply butter and spread cheese to it. In the middle arrange sauted salad. On that, arrange paneer Julienne in a  row. Season it with oregano, chilly flakes, and all sauces.

Prepare all tortillas like this.

Roll each tortilla tightly. And serve it hot with your choice of Dip / Sauce.

Enjoy !!!

  

Healthy Baked Paneer (cottage cheese) Poori

Healthy Baked Paneer (cottage cheese) Poori

Pre - Preparation Time: 15 Minutes

Preparation Time: 15 Minutes

Servings: 4

Ingredients

Grated Paneer (Cottage Cheese): 1 Cup

Whole Wheat Flour: 1 Cup

Salted Butter: 75 Grams

Baking Powder: 1/4 tspn

Chilly Flakes: 1 Tbspn

Oregano: 1 Tbspn

Punjabi Tikka Masala: 1 tspn

Milk if required for dough

Salt to taste

Cheesy Dip to serve with.

Method

Greece the baking tray with butter(brush). Pre heat the oven at 180 degrees. 

In a mixing bowl, Take grated paneer and Butter and mix them till smooth.

In another bowl, sieve well the whole wheat flour and baking powder together. 

Add this dry mixture of flour and baking powder to the mixture of Paneer and butter.

Mix it well. Kneed the dough tightly. Use milk if required.

Roll a big paratha from the dough and cut pooris with a cookie cutter.

Prick them all with the fork to avoid them to puffed up.

Bake the same at 180 degree for 15-16 minutes.

Let them cool down to the room temperature.

Serve it with any Cheesy dip.

Also it goes well with Tea or Coffee. 

Enjoy !!!

HAPPY FIRST ANNIVERSARY BOSKETS ALIMENTOS

HAPPY ANNIVERSARY BOSKETS ALIMENTOS

Wow...!!! It's been great one year we started our blog Bosket's Aliments. Last Year, on the same day, started penning our Kitchen work on the BLOG and sharing with you all lovely people out there. And can’t believe, within this year, more than 10K Page Views and 1K+ Blog Followers. Even Audience and people reach numbers on Facebook Page is also increasing day by day. Also appreciations from few of the most renowned names in FOOD Industries: >FOODFOOD.com, Kaamchorkirasoise.in and Yumly.com. Also personal appreciations/discussions from/with some of the most favorite celebrity chefs : Chef Ranveer Brar, Chef Pranav Joshi, Chef Jolly, Chef Ashish Bhashin, Chef Tipti… Heartily gratitude for all of you guys…

Such an overwhelming response guys. This is the only fuel to our enthusiasm … This is the only thing that inspire us to work more and more towards it and share with you some of very unique and Fusion dishes all the times.

We would like to take chance to thank by the bottom of our heart all of you ma lovely friends / audience / Critics / followers, who all keep eyes on our work through “BOSKETS ALIMENTOS”. We are aiming to share more and more this year too… All the comments and suggestions are still most welcome.

I would like to crake a NEWS: We are also working on expanding our work in some bigger platform (Web Site, Writing on bigger platform in more professional way). Looking forward more suggestions and feedback from you guys.

THANK YOU VERY MUCH ALL OF YOU !!!

Spring Onion & Chana Dal Subji

Spring Onion & Chana Dal Subji

Pre-Preparation Time: 10 minutes.

Preparation Time: 15 Minutes.

Servings: 2

Ingredients

Boiled Chana(Gram) Daal(lentils): 150 Grams.

Chopped Spring Onion: 3/4 Cup.

Finely Chopped Garlic Cloves: 6-7 

Finely Chopped Red Onion: 1/2 Cup

Finley Chopped Tomatoes: 1/2 Cup

Grated Ginger: 1/2 Inch

Ground Nut Oil: 2 Tbspn

Mustered seeds: 1 tspn

Curry leaves: 4-5

Green Chilly: 3-4 nos.

Hing Powder (asafoetida): Pinch

Turmeric Powder: 1 tspn

Red Chilly Powder: 2 tspn

Salt to taste

Lemon Juice: 1 tspn

Finely Chopped fresh coriander leaves: 1/2 Cup

Method

In a Pan, Heat oil. Add mustered seeds and let them crackled.

Add Curry Leaves, green chilly and finely chopped garlic. Saute for a while. Add pinch of Hing. 

Add finely chopped onion and saute them till translucent. Add finely chopped tomatoes and finely chopped spring onion's whites and let them cook till soften. Add pinch of salt and turmeric powder. Mix it well. Cook for a while.

Add finely chopped Spring Onion's Greens at this stage and mix them well.

Add boiled Chana Daal to it. Mix it well. Add 1 + 1/2 cups of water to it and season it with red chilly powder and salt.

Let the water reduce somewhat.

Again add lemon juice to it and mix it well. Cook it on a medium heat till the water reduces.

Add finely chopped coriander leaves and Mix it well.

Serve it hot with Paratha, Bhakhari or Rotli (Fulka)!!!

Enjoy !!!

Cheese Hot And Sour Soup

Cheese Hot And Sour Soup

Preparation Time: 15 Minutes

Pre Preparation Time: 10 Minutes

Servings: 2

Ingredients

Finely chop everything in "Thin Julienne". Chopping of the veggies is the most important thing in any soup.

Cabbage: 1 Cup.

Capsicum: 1/2 Cup.

Red Onion: 1 Medium

Spring Onion (White): 1/2 Cup (Chop in diagonal julienne)

Green Chilly: 2 -3 Nos. (Chop in diagonal julienne)

Spring Onion (Greens): 1/2 Cup

Finely Chopped Coriander leaves: 1/4 Cup

Ginger: 1 Inch

Garlic: 7-8 Cloves

Green Chilly Sauce: 1 1/2 Tbspn.

Dark Soy Sauce: 1 1/2 Tbspn.

Vinegar: 2 tspn.

Oil: 1 Tbspn

Salt to taste1

Cheese Cube: 2 Nos.

Crushed Fresh Black pepper: 1 tspn.

Water: 4 Cup.

Corn Flour: 2 Tbspn. (Slurry).

Method

In a pan, Heat Oil.

Add Garlic, Ginger, Onion, Green Chilly, Spring onion whites, Capsicum, cabbage julienne sequentially and saute them well.

Add salt and crushed black pepper to it and saute for a while again.

Add Soy sauce and few drops of vinegar to it and mix it well.

Add 4 cups of water and mix everything very well.

Let it cook for 2 boils. Don't over cook it. It's need to be somewhat crunchy.

Prepare a thin slurry of corn flour. (Mix corn flour and water)

Add this slurry to the soup and cook it for a while.

Add rest of the vinegar and green chilly sauce, finely chopped coriander leaves and spring onion greens to it and mix it well.

Serve it immediately HOT in a Soup Bowl.

Garnish it with Grated Processed Cheese. Sprinkle crushed black pepper.

ENJOY !!!

Pigeon Pea Masala Khichdi --- Lilwa Ni Khichadi (Gujarati Masala Khichdi)

Pigeon Pea Masala Khichdi - Lilwa Ni Khichadi (Gujarati Masala Khichdi)

Preparation Time: 30 Minutes
Servings: 4

Ingredients

Soaked Rice(I used Baasmati): 1 Cup

Soaked Toor Daal: 3/4 Cup

Finely Chopped Onion: 1/2 cup

Finely Chopped Tomatoes: 1/2 cup

Finely Chopped Potatoes: 1/2 cup

Curry Leaves: 5-6

Bay Leaf: 1 small

Mustered seeds: 1 tspn 

Cloves (laving): 3-4

Whole Black Pepper: 5-6

Garlic - green chilly paste: 2 tspn

Crushed Lilwa(Pigeon Peas): 1/2 cup

Whole Lilwa: 1/2 cup.

Oil: 4 Tbspn

Ghee: 1 Tbspn

Hing: 1 Tspn

Salt to taste

Red Chilly Powder: 2 tspn

Garam Masala: 1 tspn

Turmeric Powder: 1 tspn

Method

Heat Oil in a Pressure Cooker. Add mustered seeds and let them crackled well.

Add cloves, whole black peppers, Garlic-chilly paste, bay leaf, red chilly and let it shimmer for a while.

Add Finely chopped onion and saute it well. Add Tomato and crushed pigeon peas(lilwa) into it and cook it well for a while. Add finely chopped tomatoes, potatoes and whole pigeon peas to it and mix well. Let all cook for 1 minutes.

Add soaked and drained rice and toor daal to it. and mix it well.

Add water to it and then season with all dry masalas. Mix very well.

Add Ghee to it.

Close the pressure cooker with a lead and whistle. Cook it for 3 to 4 whistles.

Let the pressure cooker cool down.

Serve it hot in a bowl. 

Enjoy !!!

Goes very well with Punjabi Kadhi, Masala Chhash... Papad and pickle...

Punjabi Kadhi

Punjabi Kadhi

Preparation time: 20 Minutes.

Servings: 2

Ingredients

Thick Curd: 1 cup

Water: 1 cup

Gram flour: 3 1/2 Tbspn.

Onion (Cut in Julienne): 1 Medium

Grated Jagary(Gud): 1 Tbspn

Roughly meshed Garlic: 7-8 cloves.

Green Chilly: 5-6 Nos.

Curry leaves: 5-6 Nos.

Cloves (laving): 2-3 Nos.

Whole Black Pepper: 4-5 Nos.

Bay leaf: 1 Medium

Ginger julienne: 1 Inch.

Oil: 1 Tbspn

Ghee: 1 Tbspn

hing: 1 tspn

Red Chilly Powder: 2 tspn.

Turmeric Powder: 1 tspn.

Salt to taste.

Coriander leaves to garnish.

Method

In a mixing bowl, take curd and add gram flour to it. Beat it well with the hand beater. Keep on adding water slowly while continuously string the mixture.

Add jagary and meshed garlic to that and let it rest aside.

In a pan, heat oil and ghee together. Add curry leaves, bay leaf, cloves, black pepper to it.

Add Onion and Ginger julienne to it and saute till onion becomes translucent. Add turmeric powder and pinch of salt to it and let it cook for a while.

Add that curd mixture to this pan, Mix it well.

Add salt to taste. Season it with red chilly powder and pinch of hing.

Let it cook for almost 10-15 minutes till it become thick. 

Garnish it with onion julienne and coriander leaves.

Serve it hot with Khichadi or Masala Rice !!!

ENJOY !!!

Ringan Nu Bharathu (Olo)

Ringan Nu Bharathu (Olo)

Pre-preparation Time: 10 Minutes

Preparation Time: 20 Minutes

Servings: 2

Ingredients 

Bhartha Ringan (Aubergine) : 1 Medium size (almost 200 grams in weight)

Onions: 2 NOs

Tomatoes: 3 Nos

Garlic Cloves - 15-20

Green Chilly - 3 - 4 Medium

Turmeric Powder: 1 tspn

Hing Powder: 1 tspn

Salt to taste

Kitchen King Masala: 2 tspn

Red Chilly powder: 2 tspn

Oil: 2 Tbspn

Coriander Leaves to garnish.

Method

1. Roast the Eggplant:

• Wash and pat dry the eggplant.
• Make rando slits on the eggplant using knife and apply a little oil.
• Insert Garlic cloves in the slits.
• Roast it directly over the gas flame or in an oven until the skin becomes black and wrinkled and the inside turns soft.
• Take out all burnt garlic cloves and finely chop them.
• Allow the eggplant to cool, then peel off the burnt skin and mash the pulp well. Keep aside.

2. Prepare the Masala:

• Heat oil in a pan.
• Add cumin seeds and let them splutter.
• Add finely chopped burnt garlic, green chilly and sauté for a few seconds.
• Add finely chopped onions and sauté till they turn golden brown.
• Add finely chopped tomatoes and cook until they turn soft and mushy.
• Add turmeric, red chilly, coriander powder, and salt. Mix well and cook till oil separates.

3. Combine with Eggplant:

• Add the mashed eggplant to the cooked masala.
• Mix everything well and cook for about 5–7 minutes on medium heat.
• Add kitchen king masala and mix again.

4. Garnish and Serve:

• Garnish with fresh coriander leaves and onion Rings.

Serve it HOT.

Enjoy !!!

Have it with "Bajra no Rotlo" and "Masala Chhash"...

Kashmiri Aloo in a Curd Gravy

Kashmiri Aloo in a Curd Gravy

Pre-Preparation: 10 Minutes

Preparation Time: 15 Minutes

Servings: 2

Ingredients

Baby Potatoes: 500 Grams

Curd: 1 Cup

Oil to fry potatoes

Hing Powder: 1 tspn

Cumin seeds: 1 Tbspn

Kashmiri Red Chilly powder: 2 Tbspn

Turmeric Powder: 1 tspn

Ginger Powder: 1 tspn

Cardamom & Long Powder: 1 tspn

Coriander Powder: 1 tspn

Salt to taste

Water(if needed): 1/4 cup.

Coriander Leaves to decorate.

Fresh Creme to decorate.

Method

Par boil the baby potatoes(just for few minutes make sure they are not too much soft). Peel the skin off and fork them well.

Deep fry all the potatoes till golden brown.

In a pan, heat 2 Tbspn of oil.

Add Hing powder and cumin seeds to it. Let them simmer.

Add Turmeric powder, coriander powder.

Add whipped curd into it. Now add ginger powder, cardamom&Long powder, salt to taste and in the last Kashmiri Red Chilly powder. Let it cook for a while.

Add fried potatoes to it. Add water and Close the pan with lead. Cook for another 10 -15 minutes, till the gravy is reduced. 

Take this potatoes with gravy in a serving bowl.

Top it with fresh coriander greens and  fresh Creme.

ENJOY !!!

Caffé Latte

Caffé Latte

Preparation Time: 5 Minutes

Servings: 2

Ingredients

Full Cream Milk: 3/4 Cup

Fresh Cream: 1/4 Cup

Honey: 1 tspn

Sugar: 2 Tbspn

Coffee Powder: 2 Tbspn

Water: 1/4 Cup

Method

In a sauce pan, Heat milk just till it warms somewhat. Add Sugar in that.

Add Honey and fresh Cream to it and whip it with the electric whipper in the increasing speed method at least for 2-3 minutes. Make enough of foam in the milk. 

In an other pan, brew coffee (Heat 1/4 water and add all coffee powder. Heat it till 1 simmer.)

In a serving cup (I used Martini glass, instead of traditional coffee mug), take freshly brewed coffee first.

Now, slowly keep on adding foamed milk to it.

On the top, spread that foam of cream.

Sprinkle some coffee powder on it.

Serve it HOT !!!

Enjoy :-)

Tomato Onion Chutney

Tomato Onion Chutney

Preparation Time: 15 Minutes.

Servings: 4

Ingredients

Fresh Tomatoes: 3 Medium

Chopped Onion: 2 Medium

Garlic Cloves: 6-7

Red Dry Chillies: 2 Nos.

Urad Dal: 1 Tbspn.

Chana Dal: 1 Tbspn.

Oil: 2 Tbspn

Mustered Seeds: 1 tspn

Salt to Taste

Curry Leaves: 5-6

Method

Heat Oil in a pan.

Add Urad dal and Chana dal and roast them till brown.

Add Chopped Garlic, dry Red Chilies, and roast them altogether again for 1 minute.

Add Chopped Onion and saute them till it becomes light pink and Translucent.

Add pinch of salt and chopped tomatoes to it and saute till they are soft.

Switch off the Gas.

Let it cool for 2 minutes.

Take this in a mixture Jar and add pinch of salt to that. Make a very soft paste.

Take this mixture into a bowl.

In the same pan, Heat 1 Tbspn of oil. Add pinch of asafoetida, mustered seed and curry leaves to it.

Simmer it on the chutney.

Mix it well.

The very tasty South Indian Tomato Chutney is ready to serve.

Best goes with all type of Dosa, Idli, Paddu, Rice... and many more south Indian dishes.

ENJOY !!!

It can be stored in a air tight jar almost for a week.

Kiwi Fruit & Apple Shots

Kiwi Fruit & Apple Shots

Preparation Time: 10 Minutes

Servings: 4 

Ingredients

Kiwi Fruits: 2

Apple: 1 Medium

Sugar: 1 Tbspn

Salt to taste (Pinch)

Lemon Juice: 1 tspn

Soda water: 1 Cup

Method

Pill Two Kiwi Fruits and a medium sized Apple.

Chop  Kiwi in Big Cubes.

Take Kiwi cubes into a Mixture Jar.

Add pinch of salt, lemon juice and 2 Tbspn finely chopped apple.

Blend it in a smooth paste.

In a flat plate, Spread Sugar crystal. On the edges of the serving shot glasses, apply Lemon. And then rotate those edges into the sugar crystals.

Add few chopped apple cubes first into the shot glass.

Add that Smooth paste of Kiwi fruit.

Fill the shot glass with Soda water.

Have it quickly. 

ENJOY !!!

Masala Papad Dosai

Masala Papad DOSAI (Dosa)

Preparation time: 15 Minutes.
Servings: 2

Ingredients

Dosa Batter: 250 Gms

Finely Chopped Onions: 2 Tbspn

Finley Chopped Cucumber: 2 Tbspn

Finely Chopped Tomatoes: 2 Tbspn

Finely Chopped Capsicum: 2 Tbspn

Coriander leaves for garnishing.

Salt to taste

Sugar: 1 tspn

Chaat Masala: 2 tspn

Lemon Juice: 2 tspn

Coconut Chutney to serve with.

Oil to prepare dosa.

Method

In a Dosa batter, add sugar, salt and let it rest for a while. 

On a flat pan, add a big spoon of batter and spread it evenly. Make a thin even layer.

Apply few drops of Oil to it and let it cook till it become crispy. Cook it both the sides till it is brown and crispy.

In a bowl, take finely chopped veggies. Separately mix Lemon juice, salt, and a few drops of oil. Add this mixture to the copped veggies.

Mix it well.

On a crispy Dosa, spread this salad mixture evenly.

Sprinkle some Chaat masala to it.

Cut it in triangular shape.

Serve it with traditional south indian Coconut chutney.

ENJOY !!!

Vol - Au - Vent (French Appetizer)

Vol - Au - Vent (French Appetizer)

Preparation Time: 30 Minutes

Servings: 4 Nos.

Cases:

Vol - Au - Vent Cases

Ingredients

Ready to bake Puff Pastries : 2 nos.

Milk to brush: 2 Tbspn.

Method

Defrost a Ready to Bake puff pastry sheet.

Take fluted pastry cutter and cut the puff pastry in round shape. Put them on a silicon baking tray.

Take the same size fluted pastry cutter and cut an identical size then take a slightly smaller round cutter and cut a hole in the middle of the pastry cuts.

Put the rings of pastry cut on the flat pastry cut. Arrange 3 pastry rings on a single round pastry shits.

Brush them all with milk.

Bake them in a preheated oven  at 200 degree for 10-12 minutes.

Vol - Au - Vent cases are ready. Let them cool down to the room temperature. (you can store them also for 2-3 days in a normal room temperature).

Vol - Au - Vent:

Vol - Au - Vent

Ingredients

Boiled Corn: 1 Tbspn

Finely chopped Bell peppers: 1 Tbspn

Finely chopped Paneer cubes: 1 Tbspn

Finely chopped tomatoes: 1 Tbspn

Finely chopped Onion: 1 Tbspn

Finely chopped green Olives: 1 Tbspn

Mint Mayonnaise: 2 Tbspn

Mustered Sauce: 1/2 Tbspn

Tomato KetchUp: 1 Tbspn

Olive Oil: 1 Tbspn

Liquid cheese: 1 Tbspn

Grated Mozzarella cheese: 2 Tbspn

Salt to taste

Red chilly sauce: 1/2 Tbspn

Dried Oregano: 1 tspn

Chilly Flakes: 1 tspn

Mixed Herbs: 1 tspn

Mint leaves to garnish.

Method

In a bowl, take finely chopped onion, bell peppers, corn, paneer cubes and olives. Add salt to taste and 1/2 Tbspn olive oil and mix well. Let it rest for a while.

By the time, in a mixing bowl, prepare dressing for the filling.

Take Mayonnaise, add liquid cheese, mustered sauce and tomato ketchup and mix it well. 

Add rest of the olive oil to it. And again mix it well.

Add the prepared mixture of chopped vegetables to it and mix it well.

Season it with dried oregano, Chilly flakes, and mixed herbs to it. Mix it properly.

Your filling is ready.

Fill this mixture to the prepared Vol - Au - Vent cases.

Top all the cases with grated Mozzarella cheese.

Bake these filled cases in a preheated oven for 3-5 minutes @ 180 degree.

Take them out. Garnish each Vol - Au -Vent with a mint leave and an olive ring.

Have it HOT !!!

ENJOY !!!