Dominos Style Paneer Zingy Parcel

Dominos style paneer zingy parcel recipe made without yeast also without oven, 

Preparation time	30hr
Cook time	50mins
Total time	1hr 20mins
Serve	4-6(depending on size)
Cuisine	Continental
Type	Bake
Author	Nivi Marshal

Ingredient(s)

For Dough:

Maida	1cup(*1cup=250ml)
Baking soda	2pinch
Baking powder	1/2tsp
Curd	1/4cup
Sugar	1tbsp
Garlic powder	1/2tsp(optional)
Salt	To taste
Oil	1tsp

For Stuffing:

Paneer	100grams
Mayonnaise	2tbsp
Tomato ketchup	2tbsp
Chilli powder	1/2tsp
Turmeric powder	1/4tsp
Cumin powder	1/4tsp
Garam masala powder	1/4tsp
Salt	To taste
Butter	1tsp
Garlic	2cloves(grated)

For Arranging:

Butter/ghee	1tsp
Milk	1tsp
All purpose seasoning	(optional)
Cheese Slice or mozzarella or processed cheese	(optional)

How to prepare Paneer Zingy parcel:

• In a mixing bowl add all the dry ingredients mentioned for dough. mix them with hand, then add curd and knead well. Add a tsp of oil and knead for almost 10mins. Initially the dough will be sticky, on further kneading it will become a soft dough. Apply oil and let it rest, meanwhile prepare filling,
• In a pan add grated garlic and butter, then switch on the flame. Let the butter melt and garlc get cook for few second. Now add all the spice powders and saute for few second.
• Add Mayonnaise and tomato ketchup, mix well. Finally add paneer cubes and give a mix. Remove from flame.
• Now dough is ready to make parcels. Divide the dough into 4 or 6 equal portions.
• Shape them to balls, and flat them to round chapathis. Fold three sides as shown in video which will form triangle shape with space in between for fillings. Again spread gently.
• Now place the filling, sprinkle some all purpose seasoning and small piece of cheese slice or grated cheese. Apply water to three corner and bring them together and seal.
• Mix some sugar in cold milk and brush it on the parcel. Sprinkle some seasoning on them if required.
• Grease pizza tray or a plate. Place baking sheet if needed, place the parcel on it.
• In a heavy bottom kadai, place a stand then place the parcel tray on the stand. Close with lid and cook in high flame for first 5mins, then in medium flame.
• Time may vary depending on the size and flame, also depends on vessel. Paneer zingy parcel is ready to serve.

Plum cake without oven | Eggless plum cake without alcohol

Plum cake is a fruit cake which is popular especially during Christmas and New year. Here is the recipe for eggless plum cake at home, without alcohol. I used tropicana orange juice for this recipe. 

Similar cake recipes:

• Sponge Cake without Oven
• Eggless Rava Cake
• Coffee Bread Pastry
• Biscuit Cake
• Eggless Chocolate Brownie
• Chocolate Truffle Cake
• Bajra Cake -Mini Cake for Kids
• Marble Cake
• ButterScotch Cake

Preparation time	6hr
Cook time	50mins
Total time	6hr 50mins
Serve	6pieces
Cuisine	Continental
Type	Cake n bake, Snacks
Author	Nivi Marshal

Ingredient(s)

For marination:

Juice	200ml* (Orange or apple or grapes)
Tutti frutti	2tbsp
Dates	2nos(chopped)
Cherry	5nos(chopped)
Fig	2nos(chopped)
Black Raisins	1tbsp
Golden Raisins	1tbsp
Cashew nuts	10nos

Dry ingredients:

Maida or wheat flour	½ cup(250ml)
Baking soda	½ tsp
Sugar	3tbsp
Cardamom	3nos
Clove	3nos
Corn flour	2tbsp
Milk powder	2tbsp (optional)
Cinnamon	1stick
Dry ginger powder	¼ tsp

Black caramel ingredients:

Sugar	2tbsp
Hot Water	4tbsp

Wet ingredients:

Milk	¼ cup
Apple cider vinegar or white vinegar	1tbsp
Black caramel
Oil or melted butter	2tbsp
Vanilla essence	¼ tsp(optional)

How to prepare plum cake:

• Add all the fruits and nuts in a bowl and fill with juice till the dry fruits merged in it. Allow to soak for the minimum of 6hrs.
• In a heavy bottom pan add 2tbsp of sugar and melt in low temperature till it changes the colour to golden then caramelize till it becomes black and gradually add 4tbsp of hot water in it, boil for 2-3minutes. Allow to cool.
• Power the sugar, Cinnamon, clove and cardamom. Now add the powdered sugar and black caramel to the soaked dry fruits and mix well.
• Sieve the dry ingredients together and mix it with soaked dry fruits to prepare the batter.
• Mix the vinegar with milk and add this to the batter along with melted butter and vanilla essence. Grease the cake mould and keep ready.
• Add the batter to the mould upto 50% height, place a wire stand in a baking pan and place the cake mould on top of the stand. Close with lid and cook in high flame for 5mins then in low flame for 45-50mins.
• The cake will leave the sides of the mould once its cooked completely, also you can check with knife or skewer. Remove from the pan, allow to cool and demould the cake. Plum cake is ready to serve.

Tips:

• You can use and dry fruits of your choice, also can add pista, walnuts etc if you wish.
• Use any brand packed juice of apple, orange or grapes flavour. You can also use fresh orange juice as well. If you are ok with alcohol go soak in rum instead of this juice.
• You can soak the dry fruit for minimum 6hrs to maximum 2days.
• The purpose of black caramel is to give dark color as well as a mild bitter taste in the cake.

Green Chilli Sauce

Green chilli sauce is a spice flavored condiment which is commonly used as a dip for fried snacks and fried rice recipes. Preferred not to be given for kids due to its spiciness. If you want to prepare less spice sauce select green chilli accordingly or dessed the chilli before using it. You can use any variety of chilli. 

Preparation time	15mins
Cook time	15mins
Total time	30mins
Serve	1bowl
Cuisine	Continental
Type	Dip
Author	Nivi Marshal

Ingredient(s)

Green Chilli	100grams
Ginger	1piece
Garlic	4 cloves
Salt	As required
Sugar	1tbsp
Coriander powder	1/4tsp
Cumin Powder	2pinch
Vinegar	2tbsp
Lemon Salt	1/2tsp

How to prepare Green Chilli Sauce

• In a cooker add chopped green chilli, galic, ginger and half cup of water. Cook for 5-6whistle
• Once pressure released open the lid and allow to cool.
• Drain the water and keep aside. Now transfer to a mixer jar, grind to fine paste. Pass this paste along with little water through strainer if you need a smooth chilli sauce.
• Add this to a heavy bottomed kadai, add the drained water also add half cup of water to the mixer jar wash the jar and add that water in kadai.
• Add required salt, cover with lid and cook for 10mins, stir occasionally. After 10mins the raw smell will goes off, also will be dark in colour
• Now add cuin powder, coriander powder and mix well. Add sugar once dissolve add the lemon salt.
• Finally add vinegar and cook for 3more minutes. Green chilli sauce is ready.

 

Green chilli sauce is a spice flavored condiment which is commonly used as a dip for fried snacks and fried rice recipes. Preferred not to be given for kids due to its spiciness. If you want to prepare less spice sauce select green chilli accordingly or dessed the chilli before using it. You can use any variety of chilli. 

Preparation time	15mins
Cook time	15mins
Total time	30mins
Serve	1bowl
Cuisine	Continental
Type	Dip
Author	Nivi Marshal

Ingredient(s)

Green Chilli	100grams
Ginger	1piece
Garlic	4 cloves
Salt	As required
Sugar	1tbsp
Coriander powder	1/4tsp
Cumin Powder	2pinch
Vinegar	2tbsp
Lemon Salt	1/2tsp

How to prepare Green Chilli Sauce

• In a cooker add chopped green chilli, galic, ginger and half cup of water. Cook for 5-6whistle
• Once pressure released open the lid and allow to cool.
• Drain the water and keep aside. Now transfer to a mixer jar, grind to fine paste. Pass this paste along with little water through strainer if you need a smooth chilli sauce.
• Add this to a heavy bottomed kadai, add the drained water also add half cup of water to the mixer jar wash the jar and add that water in kadai.
• Add required salt, cover with lid and cook for 10mins, stir occasionally. After 10mins the raw smell will goes off, also will be dark in colour
• Now add cuin powder, coriander powder and mix well. Add sugar once dissolve add the lemon salt.
• Finally add vinegar and cook for 3more minutes. Green chilli sauce is ready.

Hot Chocolate-Winter Drink

Hot Chocolate is a creamy rich and delicious winter drink, which all Chocolate lovers will love for sure. Main ingredients are full fat milk and Chocolate. Remaining ingredients are optional which can add to enhance the richness of the drink. This can be prepared with 10mins, so this will be a best luxurious drink to be served for unexpected guest or for a friend's get together event. 

Preparation time	2min
Cook time	5mins
Total time	7mins
Serve	2
Cuisine	Continental
Type	Drink/Dessert
Author	Nivi Marshal

Ingredient(s)

Milk	1 ¼ cup (250ml+60ml) (preferred full fat boiled milk)
Cocoa powder	1tbsp
Corn flour	1tbsp
Any Chocolate	4pieces (or more)
Sugar	2tbsp (or more)
Milk cream	2tbsp (optional)

How to prepare Hot chocolate:

• In a small bowl add corn flour and cocoa powder, mix it with ¼ cup of milk without any lumps. Keep this aside.
• In a saucepan boil the milk and add sugar, once sugar dissolves low the flame and add the cocoa powder and corn flour mixture.
• Stir continuously to avoid getting burnt. Add the milk cream and stir well once they starts to thicken mildly add the chocolate and stir till it melts. (Add instant coffee powder or vanilla essence at this stage if required)
• Check the taste and adjust the sugar if required. Allow to boil till it bubbles. Hot chocolate should be in flowing consistency, it will thicken if it starts to cool down.
• Transfer to serving glass or bowl. Garnish with cocoa powder or grated Chocolate or chocolate sauce or whipping cream. Serve hot.

Tips:

• You can replace milk cream with fresh cream or heavy cream. To prepare milk cream, boil the milk cool it, store in fridge overnight and collect the milk cream.
• You can use any Chocolate of your choice like milk, dark or white. You can also use dairy milk, bournville etc.
• Sugar quantity will vary according to the Chocolate and cocoa powder you add. So add less sugar wait till the Chocolate melts in milk. Check the taste and adjust the sugar according to your taste.
• If ingredients like cocoa powder and corn flour not available at your pantry get any Chocolate, add it to boiling milk along with sugar and stir till it melts. Simple hot chocolate is ready.

Peanut katli/Peanut barfi/Kadalai katli

Peanut katli is a delicious sweet recipe which taste similar to kaju katli. No doubt that kaju katli lover will for sure fall in love with this sweet. This is a simple easy to make recipe. The key factor for the success of this recipe is the consistency of sugar syrup. 

Preparation time	10mins
Cook time	10mins
Total time	20mins
Serve	15pieces
Cuisine	Indian
Type	Dessert
Author	Nivi Marshal

Ingredient(s)

Peanut	1cup
Sugar	½ cup
Water	¼ cup
Milk	1tsp
Ghee	1tbsp

• *1cup=250ml

How to prepare Peanut katli:

• Dry roast the peanut and remove the skin. Allow to cool completely and powder them in pulse mode.
• In a pan add sugar and water, then switch on the flame.
• Melt sugar in medium flame. Once it starts to melt add a tsp of milk to the sugar syrup inorder to remove impurities from the sugar.
• Meanwhile grease a plate in which you are planning to flat and piece the katli.
• Once sugar syrup starts to boil the impurities will float on the top and start to get collect on the sides of the pan. Remove them using strainer.
• Wait till the sugar syrup reaches one string consistency. Now low the flame and add the powdered peanut.
• Keep stirring and mix them in low flame till it gets thicken. Now add a tbsp of ghee and mix well. Allow the prepared mixture to become warm.
• Now knead with hands and transfer to greased plate immediately.
• Using a grease rolling pin spread the mixture to ¼" or ½" thickness. Piece them with knife in diamond shape and serve.

Tips:

• Powder the peanuts in batches. Don't overload the jar, which may lead to non uniform powdering and starts to release oil.
• Pulse the peanut for few seconds at regular interval to powder them.
• You can also use greased butter paper for spreading the peanut mixture.

Peanut Butter Bread Pops/Party Bread Pops-Kids Special

Party Pops is an all time favourite for kids. Here is a simple Party Pops recipe made out of bread and peanut butter. You can prepare this pops store in freezer previous day and serve for parties. 

Preparation time	10mins
Cook time	50mins
Total time	1hr
Serve	10nos
Cuisine	Continental
Type	Dessert
Author	Nivi Marshal

Ingredient(s)

For marination:

Bread*	6slices (check notes)
Peanut Butter**	4tbsp (check notes)
Dark chocolate***	125grams (grated or small chunks) (check notes)
Sprinkles (optional)
Pops sticks	10nos

Notes:

• *Instead use cake or biscuits to make cake pops or biscuit pops respectively
• **Instead use Nutella or chocolate sauce or chocolate spread
• ***Instead use white chocolate or milk chocolate

How to prepare Peanut Butter Bread Pops:

• Break bread to small pieces, add them to a mixer jar and make bread crumbs.
• In a mixing bowl add this crumbs, add peanut butter and mix well. Add more peanut butter of required to get the consistency in which you will be able to hold in shape.
• Make small balls out of this bread peanut butter mixture. Place this in fridge for 30mins or in freezer for 15mins.
• In a saucepan fill 25% with water, heat the water. Place a dry bowl on top of the saucepan, add the dark chocolate in it. Stir and melt completely in a double boiling method.
• Transfer this melted chocolate in a small cup, which is enough to dip the balls.
• Take the balls out of fridge. Now take a pops stick, one end you will find two small holes, dip this end in the melted chocolate and insert it in a bread ball.
• Repeat the same for all the ball and you can set this in the freezer for 5mins if required. Freezing at this point is optional, which will make sure balls won't detach from the stick while dipping inside chocolate.
• Now dip the pops inside warm melted chocolate and make sure it's completely coated with chocolate, now decorate with sprinkle immediately, place these pops in a mug to get it set. Once all the pops are ready place it inside fridge till it set completely.

Tips:

• You can use Nutella or chocolate sauce/syrup or chocolate spread instead of peanut butter, so that you can prepare chocolate pops.
• Instead of bread use cake for making cake pops or biscuit for biscuit pops.
• Instead of dark chocolate you can also use white chocolate or milk chocolate.
• Make sure the melted chocolate is warm enough while dipping the balls, so that it will be easy to coat the balls completely. If the chocolate is getting cool and thick keep the chocolate cup inside hot water and stir for few seconds, chocolate gets warm and will melt again.
• Once the balls are coated and decorated place it in a mug. If mug is too height or not able to hold the weight place rice or sugar or any flour inside the mug and insert popstick into it. You can also use any deep bowl to insert and set this pops.
• If popstick not available you can use bamboo skewer or serve this as chocolate balls.

Punugulu-Andhra Style Street Food

Punugulu is made-up of Idli dosa batter and served with spicy chutney. This is a simple snack recipe, the softness of the punugulu completely depends on batter consistency. You can use fresh batter or fermented batter, but fermented batter will give you punugulu with little tangy taste.  

Preparation time	10mins
Cook time	20mins
Total time	30mins
Cuisine	Andhra
Type	Snacks
Author	Nivi Marshal

Ingredient(s)

Idli dosa batter	1cup
Rava or rice flour or powdered Poha	1tbsp
Onion	1small(finely chopped)
Cumin seeds	1/2tsp
Green chilli	1(finely chopped)
Ginger	1tbsp(finely chopped)
Salt	as required
Coriander leaves	1tbsp(finely chopped)
Curry leaves	1tbsp(finely chopped)
Oil	for frying

How to prepare Punugulu:

• In a mixing bowl add all ingredients except oil, mix well.
• The batter consistency should neither be thick nor runny.
• Heat oil in a kadai, add little batter inside oil which should bubble on sides.
• Now add one punugulu in oil and fry in medium flame till golden. Take it out and check, if the batter is at right consistency punugulu should be crispy outside and soft inside.
• Now add few many punugulu inside oil and cook in medium flame, wait for a minute then gently flip the punugulu. Flip occasionally and cook till it turns evenly golden.
• Transfer to a colander, serve hot with spicy chutney.

Tips:

• If the batter is watery, punugulu will be too crispy and oily. Add more powdered Poha to batter and rest for 10mins to adjust the consistency, then start to fry them.
• If the batter is too thick, punugulu will be hard inside. If so sprinkle some water and adjust the consistency.
• This can be made out of fresh batter or with fermented batter, fermented batter will give but tangy taste.
• You can prepare the batter only by adding green chilli and salt alone.