Paneer Croissants | How to make Paneer Croissant Sticks

For the second day of Bite size Appetizers, I have a Stuffed Paneer Croissants. These are not your flaky buttery croissants, rather yeasted rolls. However these warm rolls are just right to lighten your time, when you are enjoying time party. In spite of blending in the paneer into the dough, I also stuffed it spiced up, to ensure you get the spicy cheesy dig when you bite into it.

Apart from paneer, I had ideas of stuffing cheese cubes. Then decided that my ideas seem to end up very monotonous, with cheese stuffed into every other snack. I know my kids will love cheese, but including that in everything seems so predictable. I know paneer falls in that category as well.

Just the other day, seeing me work overtime, trying to get all the dishes done for July, Athamma was asking me if I was cooking for the blog for the next two months. I said I have about twenty plus posts to be done for a month. She was shocked and asked what all I plan to make. I said I am aiming at simpler ones and she also nodded saying I must have blogged all of Amma's and hers already! Yes I know, even the simplest chutney has made an appearance. 

So coming back to the paneer Croissants, I hopping on blogs and landed at Archana's. I knew my kids will love it as they enjoyed the twisted Pizza sticks. I thought these might be interesting for them as well. I was very happy when Chinnu tasted it and said he liked it. He went on for second one as well. Konda was going on encouraging him. I know its a good thing he was not eating all purpose loaded stuff. However nothing wrong in just tasting it. So in that way I was much happier.

If you are wondering why those ribbons seem to make an appearance, well those are my boy's handiwork. On a Sunday with about seven dishes to cover, I hardly have energy to set this up. So I ended up asking their help. They decided these ribbons will be great. I didn't want to discourage them. I am hoping with time and exposure, they will learn the coordination soon. 

Paneer Crescents

Ingredients Needed

For the Dough

All purpose flour - 2 cups
Salt - 1.5 tsp
Sugar - 1 tsp
Paneer, crumbled - 1/4 cup
Melted Butter - 2 tbsp
Instant Yeast - 1.5 tsp
Warm Milk - 1/2 cup and water as required to knead to a soft dough

For the Stuffing

Paneer, crumbled - 1/2 cup
Red chili flakes -1 tsp
Salt to taste
Butter for glazing

How to make the Paneer Crescents

In a mixing bowl, take the flour, salt, crumbled paneer, instant yeast, olive oil, sugar and warm water. Mix everything well together. Knead well.

Finally add the melted butter and continue kneading till you get a soft dough. cover and let it rise. Mine rose by 45 mins.

When read to bake, punch it down softly and knead for couple of mins again.

Dust and roll out as to a disc. Using a sharp knife slice through the middle and do a crisscross to get 4 pieces. Slice each again to get a thinner triangle.

Place a small serving of the spiced paneer in the outer wider place and start rolling from outer to inner, ensuring the stuffing is fully covered.

Continue with rest and place everything on a greased baking tray.

Bake in pre heated oven at 185 C for 20 mins.

Brush with butter on top and bake for another 2 mins.

Serve warm.

Notes:

Stuffing can be more spicy if you want, can stuff with cheese as well. top it with more spiced butter or any other topping if required.

Just before serving you can warm it for 20 -30 secs in MW and pour spiced butter or sauce. You can serve this with some spicy dips as well.

Bikaneri Paratha | Dal Stuffed Bikaneri Paratha

We are starting the third week of BM#54. I will be cooking lentils in three different ways. Lentils provide all the protein to a vegetarian and one has to include all different dals in a meal, if one has to get the required protein intake.

Though I have been a vegetarian for the best part of my life, I have never really given much importance to it. A year back I went on a severe exercise regime and ignored my diet. Result was ending up with bad cramps, that none of the doctors could even understand. I finally realized myself and when I told that to my ortho, he was shocked that I am a vegetarian. He then went on to say how one must include at least three different lentil in a meal to compensate or even to get just enough for us to be alright.

Imagine my shock. I hardly ever include more than one and talk about three or more! Anyway the moral of the story was, I should stock up my lentil recipes and make them more. This weeks theme is no where near me making them all the time. Still it was worth the efforts.

The day one recipe is something I made long time back from Sapana's space. The parathas were very good, I wonder why i never posted it, lucky me, it was all there for me to just post it now! The picture setup was inspired by Nalini, who had done a similar setup during the time I had made this. Mine were no where close to how wonderfully Nalini plates her dishes, still it was worth the try.

These dal stuffed parathas are a great source of energy for breakfast. You could make the stuffing ahead and freeze if required. Even just refrigerating will do, you can just make parathas for morning breakfast.

Bikaneri Paratha

Ingredients Needed

For the outer layer:

Wheat flour - 1 cup
All purpose flour/ Maida - 1/4 cup
A pinch salt
Water as required
Oil for cooking the parathas

For filling:

Split Yellow Moong dal - 1/4 cup
Handful of channa dal
Green Chilli - 2 medium
Cumin seeds - 1 tsp
Ginger, grated - 1"
Red Chilli powder 1 tsp
Garam masala - 1/2 tsp
Salt to taste
Amchoor powder - 1/4 tsp
Oil - 2 tsp

How to make the Paratha:

Knead the flours together with salt and ensure the dough is soft, yet stiff. Keep it covered till you make the filling.

Wash and soak Moong dal in water for 1 hour. Drain and grind to make a smooth paste.

Heat oil in a pan, add cumin seeds, once it splutters, add the grated ginger and chopped green chillies.

Add the salt, spice powders and let it get cooked well. This takes about couple of mins.

Now add dal paste and mix well. Let it get cooked well and the mixture dries up.

Set it aside to cool. Divide into small balls.

To make the Bikaneri Paratha

Pinch out equal balls from the dough. Dust well and flatten on the sides. Place the dall balls and enclose on all sides completely.

Dust again and gently roll it out.

Heat a tawa and cook the Paratha on both sides using oil.

Serve with curds and pickle.