Monday, February 20, 2017

Kotha Chutney

Kotha chutney is made from its namesake, a fruit known as kotha. Kotha is also known as, "wood apple." In Rajasthan, kotha chutney is very popular and in Gujarat it is used to accompany the traditional dish known as undhiyu/umbadiyu. I made this chutney from dry kotha powder since it is not available in America. The chutney is very easy to make with a few simple ingredients.

Prep time: 5 to 10 minutes
Cooking time: 5 minutes
Servings: 4

  • 2 tablespoons dry kotha powder
  • 1 tablespoon grated gol/ jaggery/ gud (optional for sweetness)
  • 1-1/2 teaspoon cumin seeds
  • 1 medium red capsicum
  • 1-1/2 teaspoon red chili powder
  • Salt to taste
  1. In a mixer, add red capsicum (cut the stem), cumin seeds, red chili powder, gol, kotha powder and salt. 
  2. Add a little water (2 tablespoons) and blend it in the mixer. 
  3. Chutney is now ready to serve.
  4. Serve with matla undhiyu or any Indian meal. Also works well with any kind of chaat.

Thursday, February 9, 2017

Chili Paneer Pinwheel

Chili paneer pinwheels are a great party treat for an appetizer or finger food. They are relatively easy to make and provide for an interesting twist on an Indian snack. You may make different kinds of pinwheels using the same dough. For example, a samosa pinwheel or green peas pinwheel. You may make pinwheels out of any vegetables. They are a mouthwatering snack!

Prep Time: 10 to 15 minutes
Cooking time: 25 to 30 minutes
Servings: 4

  • 1 frozen Crescent dough roll (8 oz.)
  • 1 cup paneer, crumbled or shredded 
  • 1/3 cup red bell pepper, finely chopped
  • 1/3 cup green bell pepper, finely chopped
  • 1/3 cup onion, finely chopped
  • 1/4 cup green coriander leaves, chopped
  • 1/2 teaspoon garlic, chopped
  • 1/2 teaspoon ginger, chopped
  • 1/2 teaspoon green chili, chopped
  • 2 teaspoon soy sauce
  • 1 teaspoon chili sauce
  • 1/2 teaspoon red chili flakes
  • 1/4 teaspoon ground black pepper
  • Cooking oil spray
  • Salt to taste
  1. While going through steps 2 through 6, preheat the oven to 350 degrees F.
  2. For the stuffing, in a bowl, add all of the above-mentioned ingredients except for the cooking oil spray. Mix well and keep aside.
  3. On a wooden surface, place the crescent roll and flatten it out with a rolling pin. 
  4. Add the chili paneer stuffing in the center and spread evenly. 
  5. Next, roll the dough gently with the stuffing. Slice the roll into 1/4 inch thick pieces.
  6. Take a baking tray and spray some oil over it. Place the chili paneer rolls in the tray about one inch apart.
  7. Bake the pinwheels in the preheated oven for about 20 minutes or until golden brown.
  8. Serve hot.
Note: If you cannot find crescent roll dough, then you may use puff pastry dough sheet as an alternative.

Photo of Crescent roll used:  
Alternative puff pastry sheets: