Charishmas Own Quick N Easy Theplas Recipes

CHARISHMA'S PALAK PANEER

Steps:

• Boil spinach in a pot of water. Drain the water.
• Soak the paneer in a bowl. Add water. Let it remain that way to de-frost for about 1 hour.
• Put the boiled spinach in a mixer and add a little water to prepare spinach puree.
• Heat oil in a pot.
• Add ginger and onion. Stir-fry until browned.
• Add all the spice powders.
• Fold in the tomato puree.
• Mix well and bring to a boil.
• Now, lower heat and add the spinach puree. Allow it to cook for a few minutes.
• Drain the paneer; remove all the water.
• Cut the paneer into cubes.
• Shallow fry the cubes of paneer in oil until lightly browned on either side. Add to the pot of spinach mixture.
• Mix lightly and serve hot with Indian flatbreads (rotis) or naan and/or pulao.

CHARISHMA'S (MY VERY OWN RECIPE FOR) EASIEST YUMMIEST BISCUIT PUDDING

Steps:

• Mix milk and cream together in a large bowl.
• Beat extremely well for 3 minutes on medium-high speed.
• Add cocoa powder and whisk it really well.
• Now, very carefully, pour the milk-cocoa-cream mixture on a flat tray, spreading it gently and neatly in the tray.
• Add the biscuits over the mixture just spread, in a neat manner.
• Pour the remaining milk-cocoa-cream mixture over the biscuits.
• Garnish with the cherries/biscuits/chocolate chips/ grated dark chocolate.
• (I put one glaze cherry chopped into 2 halves i. e. just 1 half over each biscuit).
• Cover the tray with another bigger sized tray.
• Chill for minimum 2-4 hours and serve!
• Be sure to lick the mixture bowl clean.
• If you want to add some creativity into it, you can cut the biscuits into different shapes, like circles, triangles, squares, diamonds, half moons,etc.
• If you have kids at home or are planning to invite them o'er, tell them Santa has hidden some secret"goodluck" in the tray.
• That way it'll be an extra dash of excitement watch them try to hunt for the biscuits and finish up the pudding sooner than you could imagine.

CHARISHMA'S ADDICTIVE INDIAN METHI THEPLAS

Steps:

• Heat a non-stick griddle (tawa) on medium flame.
• Chef's Tip: Apply a little oil on your right palm so as to not allow the flour and remaining mixture which you'll be kneading next to stick to your palm.
• Knead all the ingredients thoroughly well in a big bowl.
• Pinch off small round balls of the dough. Flatten on the palm of your hand.
• Using a rolling pin, roll out each round ball to form a 'thepla'.
• Repeat the same procedure for all the round balls.
• Put each thepla on the tawa and cook on one side until it starts to show small bubbles (brown specs will begin to appear on the side facing down on the griddle).
• Using a spoon, drop a little oil all around the thepla while it is cooking side-down. The oil should not be dropped on the raw side facing up. It must fall around the underside of the thepla or the reverse side.
• After 10 seconds, flip the thepla over and cook on this side as well.
• Again, drop a little oil on the underside of the thepla.
• Press down with a spoon on the thepla to ensure it cooks well on both sides.
• After a minute, using a small clean napkin, press the thepla on portions that are not throughly cooked, if any. Keep turning the thepla for a few seconds using the napkin.
• Serve hot with yoghurt or raita of your choice.
• Enjoy!

CHARISHMA'S CHICKEN CURRY

Steps:

• 1. Clean, wash and cut the chicken into bite-sized pieces.
• 2. Heat oil in a wok.
• 3. Once hot add cumin seeds and allow to sizzle for a few seconds. Add the bay leaves, 2 cloves, 2 green cardamoms and 1 inch cinnamon stick and mix well.
• 4.Fold in the chopped onions and the slit green chilli.
• 5. Prepare paste of the finely chopped ginger and garlic and add the ginger-garlic paste to the chopped onion mixture. Allow to stir-fry and cook until the raw smell of ginger and garlic is gone.
• 6. Add the dry masala powders and mix well. Sprinkle some water so that the mixture does not stick to the bottom of the wok.
• 7. Fold in two finely chopped tomatoes after washing them.
• 8. Allow to stir-fry for a few minutes on low flame.
• 9. Add salt to taste and mix thoroughly.
• 10. Now fold in the bite-sized washed, cleaned and chopped chicken pieces.
• 11. Mix well and add water as required to prepare the gravy.
• 12. Add some finely chopped fresh coriander leaves as a garnish.
• 13. Cover and allow to cook until the chicken is soft and tender.
• 14. Alternatively, you may cook the chicken in a pressure cooker with all the above ingredients until 5-6 whistles till the chicken is tender.
• 15. Serve hot with long-grain white Basmati rice.