PANEER BHURJI

 Scrambled Cottage Cheese

A big cup of green tea marks the beginning of my day. Next is a filling breakfast which makes me keep going until lunchtime or very often throughout the day. One dish which I really enjoy is Paneer Bhurji which is Scrambled Cottage cheese curry. Paneer Bhurji  with bread and a glass of fruit juice to go along with it. But with or without the accompaniment of the juice, my hot n spicy  Paneer Bhurjee is quite filling and leaves me with the energy to carry on throughout the day. It goes well with roti or  paratha too but my preference is always with brown bread for breakfast. Here is how I cook it.  

                                                     

Ingredients :-

200 gms. Paneer crushed.

4 medium sized tomatoes chopped.

10 green chillies slit.

2 or 3 bay leaves.

2 tsp garam masala.

1 tsp. turmeric powder.

1 onion sliced

2 tsp. ginger garlic paste.

2 Tbs refined oil.

A bunch of green coriander chopped finely.

Salt to taste.

Method :-

Heat the oil in a pan. Tear the bay leaves and put it in the hot oil. Add the ginger garlic paste, the sliced onions and stir. Slow down the gas flame or the heat on your induction and add the garam masala, salt and turmeric powder. Keep stirring until the masala emits a lovely cooked aroma. Add the chopped tomatoes and cook covered. Add a little water, stir and keep cooking until everything which has been added becomes a nice paste. Add the green chilies and cook for a few minutes. One can reduce or increase the amount of chilies depending on how hot n spicy you want your bhurji to be. I always prefer it to be hot and chewing the cooked green chillies which are infused with the taste of the cottage cheese and the masala is a tasty delight for me. Next the crushed Cottage Cheese goes in. Crush it tenderly between your fingers so as it might not get totally meshed. Keep stirring and cook for another 3 minutes. Finally add chopped green coriander and cook covered for a minute or two. Your Paneer Bhurjee is ready. Serve hot with bread or roti or paratha and enjoy it anytime of the day. Be it breakfast, lunch, brunch or dinner, you will definitely enjoy relishing it. Bon Appétit.

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Chakhao Kheer

Chakhao Kheer... The Royal Forbidden Rice Pudding.

Chakhao.. The black royal forbidden rice.

What can be more tempting than The Forbidden rice kheer. The aromatic black rice which turns deep purple when cooked. Food for the royals and which had once been forbidden for the masses by the ancient emperors of China. This black rice is local to the state of Manipur and is know as Chakhao. In Manipur Chakhao is generally served as dessert .. plain cooked along with the accompanyment of the normal white rice kheer during traditional lunch or dinner. It is also served cooked as kheer or simply plain cooked with sugar sprinkled on top. Today as my first post on my food blog am going to present before you my Chakhao Kheer recipe. I hope I am able to tempt you with the aroma of my hot n steaming Forbidden Rice Kheer to visit my blog regularly and commit the sin of breaking all the rules of your diet regime and to try out my recipes. By the way Chakhao happens to have got high nutritive values and would be beneficial for your and your family's health. So, it's a sin worth commiting. Go ahead and break the rules and enjoy this delicious royal dessert.

Chakhao Kheer

Ingredients : -

  * 1 Cup Chakhao Rice
  * 1 Litre Milk
  * 1/2 Litre water
  *  2/3 Cup sugar(or according to taste)
  * 1 Tbs Desi ghee(Clarified butter).

Method: -

Wash the rice and keep soaked in water for about an hour. Drain it and in a thick bottomed pan and put to boil along with the milk and water. Once it starts to boil slow down the gas and let it simmer as you keep stirring it in between so as it won't boil over or stick at the bottom. Let it cook for about half an hour and then add the sugar. Keep stirring and continue to cook on slow fire until you get the right consistency of the kheer. Add the ghee and cook for 2 or 3 minutes more. Your kheer is done. Do not add any dry fruits or cardamom as it has got a nutty flavour of it's own and is very very aromatic. Adding cardamom would hamper the original fragrance of rice.

Serve hot or serve cold. You will definitely enjoy it either way.

Please do not forget to leave a comment after you try it out.

Enquiries about the rice are also welcome.

                     


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