PANEER PINWHEELS and PARATTA

Ingredients:

Puff Pastry Sheets – 1 pkg (1 pkg has 2 sheets)

For the filling:

• Paneer – 7 oz, crumbled
• Oil – 1 tbsp
• Turmeric (Haldi) Powder – 1/4 tsp
• Red Chili Powder – 1/4 tsp
• Cumin (Jeera) Powder – 1/4 tsp
• Chat Masala – 1/2 tsp
• Amchoor (Dry Mango Powder) – 1/4 tsp
• Salt – to taste
• Cilantro – to taste, chopped

Method:

• Pull out a package of Puff Pastry Sheets to defrost on the counter for 40 minutes.
• Meanwhile, work on the filling. Preheat oven to 400 degrees F.
• Crumble the Paneer in a bowl by hand or using a food-processor (pulse button).
• Add in the dry spices – Turmeric, Red Chili Powder, Cumin Powder, Chat Masala, Dry Mango Powder & Salt.
• Mix well and add the chopped Cilantro and mix again.
• Heat Oil in a skillet.
• Heat the Paneer in the skillet for about a minute or so.
• Take off the flame and transfer into another bowl so it cools down faster and is easy to handle.
• Meanwhile, dust a flat surface with some All-Purpose Flour and open the sheet of Puff Pastry on it.
• Dust a little more Flour on top of the Sheet and roll out the sheet a little.
• Divide the filling and spread them on the 2 sheets.
• Roll the sheet gently into a roll as tightly as possible while being gentle.
• Once you reach the edge, dab a little water and gentle but firmly press the edge in.
• Roll the roll over and gently pinch the edges together.
• With a sharp knife, cut rounds and place them on a greased tray.
• Place them in the oven for about 15 minutes and pull them out once you see them turning brown.
• Once out of the oven, allow them to cool for about 5 minutes before transferring them.

Notes:

• If you have some premade roti batter in the refrigerator like me , the remaining paneer stuffings can be used to make the paneer paratta as shown below.
• I happened to get some stuffings remaining because i used only one sheet of the pastry puffs. if we r going to use both the sheets the paneer stuffings prepared would be just exact for the pinwheels and you wont have any remaining for the parattas.

Thanks to showmethcurry for offering such a good recipe and tasty one.

MULLANGI SAMBHAR (Mallika Badrinath's Style)

This is a different sambhar. It doesnt require the usual cooked dhal quantity that we normally use for regular sambhar making. So don't get confused as to why I didnt mention the "cooked thur dhal" in the menu list. Try it and enjoy. Its already a hit among my family members and friends!

This is not Mullagi Sambhar ,Veggies alone are changed but method is the same.

Ingredients

• Mullangi : 1/4 kg
• tamarind : lemon sized
• salt : to taste
• oil, mustard seeds : for seasoning

Grind together :

• thur dhal : 1tblspn
• coriander seeds : 2 tsp
• grated coconut : 1/2 cup
• green chillies : 8

Method

1. scrape outer skin and slice the radishes
2. can pressure cook or steam cook them and keep ready.
3. squeeze tamarind extract.
4. add the grounded paste to the tamarind and add the vegetable and boil till the sambar becomes thick.
5. heat oil add mustard seeds and add the seasonings to the sambar.
6. garnish with curry leaves and coriander leaves.
7. enjoy the sambar with crispy potato chips.
8. adding small onions to the sambar adds more flavor.

Sizzling Sambhar with kala channa sundal.

Note:

• You can keep 1/4 cup of cooked dhall ready,incase you are not happy about the sambhar or if you want to increase the quantity. Adding cooked dhal towards the end,will increase the quantity of the sambhar without disturbing the taste.
• Add few extra red chillies while grinding the ground paste, or add an extra green chilly while cooking to add more spice. DO NOT ADD REGULAR SAMBHAR POWDER. Both methods together will screw up your sambhar not tasting the way it should.