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zaayka

Sunday, January 1, 2012. A delicate, rich dish and beautifully contrasts with a spicy dish such as chhole. You can modify the recipe as per your taste and add/ drop ingredients depending on the availability. 1 tsp chopped coriander. 8 oz paneer (cottage cheese). 1 tsp red chilli powder. 1/2 tsp. garam masala. 1/2 tsp. punjabi masala. 1/2 tsp. cumin powder. 1/2 tsp coriander powder. 1 1/2 tsp sugar. 2 tsp white powder. 2 tsp almond, walnut powder (optional). Take tomato in a mixie and make its purée.

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zaayka | rupaliskitchen.blogspot.com Reviews
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Sunday, January 1, 2012. A delicate, rich dish and beautifully contrasts with a spicy dish such as chhole. You can modify the recipe as per your taste and add/ drop ingredients depending on the availability. 1 tsp chopped coriander. 8 oz paneer (cottage cheese). 1 tsp red chilli powder. 1/2 tsp. garam masala. 1/2 tsp. punjabi masala. 1/2 tsp. cumin powder. 1/2 tsp coriander powder. 1 1/2 tsp sugar. 2 tsp white powder. 2 tsp almond, walnut powder (optional). Take tomato in a mixie and make its purée.
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3 zaayka
4 paneer stuffed peppers
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6 ingredients
7 15 colored mini peppers
8 2 tsp oil
9 for stuffing
10 1 tomato
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zaayka | rupaliskitchen.blogspot.com Reviews

https://rupaliskitchen.blogspot.com

Sunday, January 1, 2012. A delicate, rich dish and beautifully contrasts with a spicy dish such as chhole. You can modify the recipe as per your taste and add/ drop ingredients depending on the availability. 1 tsp chopped coriander. 8 oz paneer (cottage cheese). 1 tsp red chilli powder. 1/2 tsp. garam masala. 1/2 tsp. punjabi masala. 1/2 tsp. cumin powder. 1/2 tsp coriander powder. 1 1/2 tsp sugar. 2 tsp white powder. 2 tsp almond, walnut powder (optional). Take tomato in a mixie and make its purée.

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rupaliskitchen.blogspot.com rupaliskitchen.blogspot.com
1

zaayka: Anarsa

http://rupaliskitchen.blogspot.com/2010/10/anarsa.html

Wednesday, October 27, 2010. To Make the dough. 3/4 cup jaggery (finely grated). Wash rice two to three times. Soak it in the water for three days. Change water everyday. After three days, drain water completely. Put the rice in collander to drain any remaining water. Leave if for about 10-15 minutes. Spread a clean cotton cloth on a plain surface, and spread rice on it evenly. The cloth will absorb remaining water. Sieve this to get fine powder. Take some dough and let it come to room temperature. Heat ...

2

zaayka: March 2010

http://rupaliskitchen.blogspot.com/2010_03_01_archive.html

Sunday, March 7, 2010. Most of the punjabi dishes require various spices, and it's quite time consuming to start from scratch. So I usually have this masala ready to add to the recipes. The name came from the one and only cooking class I took long back. They used only 4 ingredients; I have added many more over the time, and here is my version of it. Green Cardamom - 3. Cinnamon Stick - 3/4". Black Pepper seeds - 4. Bay leaf - 1. Coriander seeds - 1 tsp. Caraway seeds - 1/4 tsp. Cumin seeds - 1/2 tsp.

3

zaayka: Paneer Stuffed Peppers

http://rupaliskitchen.blogspot.com/2012/01/paneer-stuffed-peppers.html

Sunday, January 1, 2012. A delicate, rich dish and beautifully contrasts with a spicy dish such as chhole. You can modify the recipe as per your taste and add/ drop ingredients depending on the availability. 1 tsp chopped coriander. 8 oz paneer (cottage cheese). 1 tsp red chilli powder. 1/2 tsp. garam masala. 1/2 tsp. punjabi masala. 1/2 tsp. cumin powder. 1/2 tsp coriander powder. 1 1/2 tsp sugar. 2 tsp white powder. 2 tsp almond, walnut powder (optional). Take tomato in a mixie and make its purée.

4

zaayka: November 2009

http://rupaliskitchen.blogspot.com/2009_11_01_archive.html

Saturday, November 21, 2009. I am starting with the easiest and yummiest recipe. Cheese paratha is something that I make when I have the roti dough in my refrigerator and I am in no mood to cook lot of things or vegetables. Add to it finely chopped green chilies, ginger, salt and pepper and mix everything lightly. Take two lemon size balls of the dough. Roll them like rotis. Put the cheese mixture one roti and cover it with another roti. Serve hot with tomato ketchup. Monday, November 16, 2009.

5

zaayka: October 2010

http://rupaliskitchen.blogspot.com/2010_10_01_archive.html

Sunday, October 31, 2010. Saran Ki Pudi / Puri. I don't know what this is called in Marathi. I know very few ladies who make this Saran ki Pudi for Diwali faraal, but I do know lot of them who like it! It's a modified version of Karanji, or perhaps Karanji is modified version of this. It has jaggery instead of sugar. I love jaggery, so I prefer putting it instead of sugar in dishes like puran poli, kharvas and anarsa. 2 cups Semolina1/2 cup Dessicated coconut. 1 1/2 cups Jaggery. Ghee/ oil for frying.

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Sunday, January 1, 2012. A delicate, rich dish and beautifully contrasts with a spicy dish such as chhole. You can modify the recipe as per your taste and add/ drop ingredients depending on the availability. 1 tsp chopped coriander. 8 oz paneer (cottage cheese). 1 tsp red chilli powder. 1/2 tsp. garam masala. 1/2 tsp. punjabi masala. 1/2 tsp. cumin powder. 1/2 tsp coriander powder. 1 1/2 tsp sugar. 2 tsp white powder. 2 tsp almond, walnut powder (optional). Take tomato in a mixie and make its purée.

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