PANEER STUFFED CALZONE

A calzone , sometimes referred to as a italian pouch, is an Italian turnover made from pizza dough and stuffed with cheese usually mozarella and ricotta, meat, vegetables, or a variety of other stuffings. It is typically served with marinara sauce on the side for dipping. The dough is folded over, sealed on one edge, and baked.

Calzones are not folded pizzas, they do resemble pizzas in some ways, but are far from it. A dough is rolled out evenly into a circle instead of molded into a bread pan.

Calzones are similar to stromboli, but traditionally the two are distinct dishes, as stromboli usually contains mozzarella cheese and is served with marinara sauce on the side. Moreover, stromboli is rolled to resemble a loaf, whereas a calzone is folded to resemble a semi-circle.(source - wikipedia)

Here i have stuffed the calzone with a spicy tangy paneer filling.Its was so soft and crisp right from the oven.You can also eat this at room temperature.I didnt use any tomato sauce to dip it in,had it just like that straight from the oven.The filling was really good,beyond my expections. Calzones are so ful filling enough to have as a main course than as a snack.

I am sending this to DK's A.W.E.D - Italian event and Vandana Rajesh's paneer - a delicacy event.

(Recipe for the crust adopted from the book Tastes of Home-The baking book)

INGREDIENTS

Unbleached flour - 3 1/4 cups

Active dry yeast - 2 1/4 tsp

Warm water - 1/2 cup

Warm milk - 3/4 cup

Salt - 1 1/2 tsp

Sugar - 1 tsp

Olive oil - 3 tbsp

For the filling:-

Paneer cubes - 1 1/2 cups (i used home made paneer)

onions - 2 medium size , chopped fine

tomatoes - 2 medium size , chopped

green bell pepper - 1 medium size, diced small

gin-gar paste - 1 1/2 tsp

turmeric pdr - 1 tsp

red chilli pdr - 1/2 tsp

green chillies - 3,chopped

curry leaves - 1 sprig, chopped

coriander pdr - 2 tsp

garam masala - 1 tsp

tomato paste - 1 tbsp

cilantro - a small bunch,chopped

salt and pepper

METHOD

In a small glass bowl,dissolve yeast in a warm water.Let it stand for 5 - 10 mins.

In a large mixing bowl, sift flour,salt and sugar.Make a well in the center and add the yeast water ,milk and oil.Stir in enough flour to make a paste and use the rest to make a soft firm dough.Turn onto a floured surface and knead until smooth and elastic, about 6-8 mins.Place in a greased bowl,turning ones to grease the top. Cover and let rise in a warm place until doubled,about 1 hr.

In the meantime make the filling.Heat some oil in a pan and cook the paneer cubes until they are slightly brown.Remove and set aside.In the same pan add gin-gar paste,green chillies and curry leaves.Saute for a few seconds.Then add turmeric, chopped onions,bell pepper and tomato.Add salt and saute until the vegetables become soft.Add red chilli pdr,coriander pdr and garam masala.Stir everything together until everything is combined.Add tomato paste and sprinkle with some water to help stir the paste easily.Roast the mixture until it gets brown.Add cilantro and the cooked paneer cubes in the end.Combine it well and keep it aside to cool.

Punch down the dough and rest for 10 mins.Divide into 4 equal pieces.Make it into a smooth round and let it rest for another 30 mins,covered.Preheat oven to 400 deg F .Then roll out each piece into a circle 1/4 " thick. Top each with the paneer filling and fold dough over it.Pinch the sides to seal. Give 3 slits on top for the steam to escape.Line a baking sheet with aluminium foil for easy clean up. Sprinkle with some corn meal to avoid the sticking of the dough.Place the filled dough on the baking sheet.Brush some olive oil on top and bake for 15-20 mins or until its golden brown.

Let it cool a bit before cutting.As it cools it becomes softer.Serve warm.

FRIED GRITS with VEG. TOPPING - Arusuvai 1

I always used to read in blogs about Arusuvai frienship chain and the surprise ingredients that they receive and always wondered if i will ever be lucky enough to receive one.Little did i know that 2 months later my wish will come true.I received a mail from Madhuram of egglesscooking if i was interested in receiving surprise ingredients from her.I was so excited and happy and so you all can guess what my reply was.

The package arrived sooner than i expected and i was so eager to see what was in it.It contained 3 packets - 2 of which contained the ingredients and the 3rd one had some yummy australian ANZAC biscuits that madhu prepared.We (hubby and me) gobbled it up in no time.It was really really delicious.Thank you much for those madhu:).

Now coming to the ingredients.I was asked to guess both of them.The one in the bigger packet had the texture similar to rava , so i thought it would be polenta but as you can see i was wrong.She told me that if i couldnt guess then the answer was right there behind the stamp.I just couldnt stay in the dark anymore so pulled off the stamp and was very happy to see that it was QUICK GRITS.

Grits was something that we wanted to try after seeing the comedy movie "My Cousin Vinny". This is one of the most hilarious movies i have ever seen. In a way grits do play a role in winning the case.The ones who saw the movie will know what i am talking about and the ones who havent seen please watch it.Its a must see.

Since this was my first time cooking with grits i didnt want anything to go wrong.So browsed for recipes and stumbled upon an interesting one in Epicurious.com .I made slight changes to this recipe and made my own topping which one can choose to totally avoid.Hubby loved it without the topping and i loved with the topping.So here is the recipe.

FOR GRITS

INGREDIENTS

water - 2 1/2 cups

quick-cooking grits - 1/2 cup

grated sharp Cheddar - 1 cup(i used italian 4 blend cheese reduced fat)

garlic pdr - 1 tsp (optional)

unsalted butter - 1 tablespoon(i used 1 tsp)

Salt to taste

FOR TOPPING:-

Button mushroom - 4-5 nos,clean using wet cloth and dice small

Green bell pepper - 1/4 cup , diced small

zuchini - 1/4 cup,diced small

gin-gar paste - 1 tsp

red chilli pdr - 1 tsp

worchestershire sauce - 1 tsp

salt

FOR COATING:-

Flour paste ( mix flour and water to form a thin paste)

bread crumbs

METHOD

In a heavy saucepan bring 2 cups of the water to a boil, add the grits in a stream, stirring, and cook them, covered, over moderate heat, stirring occasionally, for 7 minutes, or until they are very thick. Add the Cheddar, the butter, and salt to taste, stir the mixture until the cheese is melted, and spread it in an 8-inch-square baking dish. Chill the grits mixture, covered, overnight.

Heat oil in a pan.Add gin-gar paste and red chilli pdr.Saute for a few seconds and add the vegetables.Stir on high flame.When it softens slightly add salt and sauce.Lower the flame and let it cook until its done.

Have ready in separate bowls the flour paste and the bread crumbs. In a pan add some oil for shallow frying. While the oil is heating cut the grits mixture into squares or any shape you like. I used a heart shaped cutter.Working in batches, dip the grits into the bread crumbs first,then flour paste, letting the excess drip off, then coat them again with the bread crumbs, and fry them in the oil, turning them carefully, for 2 minutes on each side, or until they are golden, transferring them as they are fried to paper towels to drain. Serve the topping spooned over the grits.

Also my friend Siri of siri's corner is hosting a cool summer event - Frozen yogurt . Click on it for more details.

PAPDI PIZZA

Papdi pizza is something one can have as a great appetizer during parties.A super fast way of enjoying bite size crispy pizzas without doing all the work of a real pizza.I am definite you all will like it.Another post for recipe marathon which is still running strong.

INGREDIENTS

Papdi - 10-12 pieces

ketchup

parmasan cheese

mozarella cheese

onion,diced really small

bell pepper-any color,diced really small

other choices - mushroom,tomato,olives

METHOD

Preheat oven to 400 deg F.Arrange papdi pieces on a baking sheet.Apply a thin layer of ketchup.Put little bit of onion and bell pepper on top.Sprinkle with parmasan cheese.Bake for about 8-10 mins or until the papdi's turn slightly brown.Top with mozarella cheese and again put it in the oven for 1 min or just until the cheese melts.Serve at room temperature.


Come back to see what my marathon buddies are upto in their kitchen today!!!

Siri - Egg puffs

Lakshmi - Pudina Sadam (Mint Rice)

Arundhati - Steamed Wontons

Dhivya - Beet Hummus

Srivalli - Puliyodarai

Swathi - MOMOS/ DIMSUMS

Divya - Reva Kesari

Raaga - Methi Mutter Malai

Bhags - Baigan ka bharta

It's ROTINI inside.......

Bell peppers/capsicum are the ones thats grouped with less pungent pepper varieties as "sweet peppers".As they are mild and sweet they are used abundantly just like any other vegetables to prepare varities of dishes.They taste so great when roasted.They also add so much color to the dish as they are available in 4 different colors-red,green,yellow and orange.Here I have used green peppers and stuffed them with rotini pasta and baked till its tender.It is absolutely delicious.I recommend this to everyone who love pasta.You can use any color you have in stock.

This is my entry to pooja's VoW- bell pepper and JFI - pepper.

INGREDIENTS

Bell peppers - 2-3 nos

rotini - 2 cups

pasta sauce - 1 1/2 cups, any store bought

shredded mozarela and cheddar cheese - 1 cup each + a little more for topping(i used fat free)

parmasan cheese
salt and pepper to taste

oil

METHOD

Follow the box instructions and cook the pasta .In a bowl combine the pasta with the sauce and a handful of both the cheeses.Check the seasoning and add salt if needed.Keep it aside.

Preheat oven to 375 deg F.Remove the top portion of the pepper and clean its inside removing the white part and its seeds.Rub its inside and outside with some oil and season it generously with salt and pepper .This is very important otherwise it will taste bland.Now fill the peppers with the pasta leaving some space at the top for cheese.Sprinkle the top with parmasan cheese and shredded mozarella and cheddar cheese.Place it on a oven safe tray or dish and bake it for 45- 50 mins or until the peppers are tender and slightly golden in color.Let it rest for 10- 15 mins before taking out of the oven.Serve it warm on a thin layer of pasta sauce.

EGGPLANT ENCHILADA

An enchilada is a traditional Mexican dish.Typically tortilla's are filled with meat or vegetables and then baked uncovered in a casserole dish,topped with enchilada sauce , cheese,onions and tomatoes.For filling one can choose anything from meats and vegetables.Most popular ones are chicken enchilada among meat lovers and beans enchilada among vegetarians.Since i love chicken i would normally prepare chicken enchilada but since A.W.E.D event says vegetarian dishes i chose to put one of my favorite meaty vegetable -Eggplant.I also used some peas curry which i had leftover as a base for the eggplant.You can choose to totally omit this.It came out sooo good that i didnt even miss the chicken in this.Whenever i try something out of the ordinary my husband wouldnt like and criticize a lot but this time it was a sure winner.He liked it as much as i did and was asking for more. You can substitute eggplant with potatoes .
I am sending this to Dhivya's A.W.E.D

INGREDIENTS

Tortilla - 4-5 nos,any store bought.I used multi grain Tortilla's

Eggplant - 1/2 a piece of a medium size

Peas curry - 1 1/2 cup(optional)

salsa - 1/4 cup,any store bought

Green enchilada sauce - 1 small can(14oz)

raw mango - 1/2 cup , skin removed,diced small(optional)

shredded cheese - 1 cup, any store bought,i used the 4 mexican cheese mix,fat free

onions and tomato-diced small to garnish


METHOD

Cut the eggplant into 1/2" strips,the same length as french fries.Apply some salt on it and leave it for 1/2 an hr.Wipe out the water than oozed out from the eggplant using paper towel.This is done to remove the slight bitter taste of the eggplant.Heat oil in a pan .Add the eggplant strips,salt and pepper.Stir it until it gets slightly brown.Pour half of the enchilada sauce over the eggpant and reduce the flame to medium low.Let it simmer for 15 mins or until they are tender.Switch off and keep it aside.By the time it cools keep the rest of the ingredients ready so that it will be quick to assemble everything.

For the peas curry- Soak the dry peas in water for 2 hrs and pressure cook it with some salt.In a pan pour some oil.When it gets hot add a tsp each of cumin seed,turmeric pdr,red chilli pdr,coriander pdr and curry leaves.Add the cooked peas into the pan.Add salt if needed(remember we already added some salt to peas before pressure cooking it)and simmer for 10 mins.Garnish with coriander leaves.The consistency of the curry should be very thick.Let it also cool completely.You can choose to add taco seasoning instead of the spices that i used.

Preheat the oven to 375 deg F.Heat the tortillas on the tawa for a minute or just until it gets soft.Take a spoonful of peas curry and put it in the centre of the tortilla.Put the eggplant over this and then the chopped mango.The tanginess of the mango compliments well with the peas curry.Sprinkle with some cheese.Roll it and keep it aside.Do the same with the rest of the tortillas.Take an oven proof dish and put a small layer of salsa on the bottom of this dish.Place the rolled tortilla's ,seam side down.Pour the rest of the enchaila sauce over the tortillas and sprinkle with some more cheese.Bake it in the oven for 15 mins or until the cheese melts.Switch off the oven and let it rest in there for another 2-3 mins.Garnish with onions and tomatoes.Serve hot.

HOME-MADE PANEER

Paneer is the most common cheese used in India. It is an unaged, acid-set, non-melting cheese made by curdling heated milk with lemon juice or vinegar.The former is added when one has to make a sweet paneer dish and the latter is added when making a savory dish.
Like most of the Indians i also prefer to make paneer at home.Its very easy to make ,just follow some simple steps so if have lots of milk leftover and is few days away from its expiry date then this is the best way to get rid of it.

INGREDIENTS

Milk - 8-10 cups(preferably whole milk or 2 %)

Vinegar or lime juice or yogurt - 1 tbsp

muslin cloth

METHOD

In a vessel pour the milk and bring it to a boil.When it starts to boil reduce the flame and add the vinegar.This will enable the curds to separate from the whey.Let it boil till the whey turns pale green in color.Switch off the stove and let it cool a little before handling it.Ones it cools discard the whey using a strainer.Wash the curd under a running tap to get rid of the sour vinegar smell. To remove the remaining excess water from the curd pour it onto a 2-4 layer muslin/cheese cloth.Bring the 4 corners of the cloth together and gently twist it as much as u can to squeeze out the liquid and keep it under a heavy weight for 3-4 hrs as shown in the photo below.This will produce a very firm paneer.For a more softer version reduce the time to half an hr or so.The softer ones can be turned into a dough and used to make rossogulla and rasmalai which i will post some other day.

Cut the pressed paneer into cubes and use it in curries.