Most of us are aware that, “Failure is stepping stone to success”. Because it fuels determination and forces you to think and use your creative mind that brings the required change. After I scheduled my backup post for Day 1 of my blogging marathon, I was thinking why did I fail in my Aloo Paneer Pie. The filling was really delicious but the crust had something missing more or less and I couldn’t just brush it off my mind. I went to bed and couldn’t sleep for a very long time. At around 4:30am my son was making some noise in the adjacent room and I woke to check on him. I was wide awake and couldn’t go back to sleep because my mind started thinking of the crust for the pie and no matter how much I tried, my mind was circling around different ideas. The idea of using parotta for crust just popped in my mind because it has layers and can get really flaky. But, I didn’t want to make a pie as I had little leftover Aloo Paneer filling that wouldn’t be enough for a pie, so I used the parotta to make baskets. I wanted to try it that very moment but I didn’t want my family to get really scared. So I patiently waited for the morning. Once my kids were off to school, I convinced my husband to try my second trial for breakfast. He hesitantly agreed and joked in tamil, “Vida muyarchi yum, aadum irruntha enna venum nallum sadikalam” (making Beahhhh!!! Beahhh!!! sounds), meaning “Persistent trials and with a scape goat like me you can achieve anything”. I was so scared to serve him, because if he didn’t like this one, he would refuse to taste the upcoming experiments for the next 5 days. I carefully removed the Aloo Paneer Baskets from the oven and was nervously waiting for my brave hero’s critic, and the judgment is, “Its simply superb!!!” So here it goes for Day 2, Blogging Marathon#14. I’m linking this entry to “Indian Food Palooza” hosted by Prerna, Kathy and Barbara. I’m reposting this entry and sending it to “Only Starters & Snacks” event hosted by Raji and started by Pari .
Aloo –1 shredded (I used frozen hashbrown patties)
Paneer –1/2 cup (diced in to small cubes)
Shallots(small onions) –10 to 12
Tomato paste –2 Tbsp
Fennel seeds (Aniseeds/Perumjeeragam) –1 Tbsp
Turmeric powder –1/2 tsp
Chilli powder –2 tsp
Ginger-garlic paste –1 1/2 tsp
Coriander(Dhania) powder –1 1/2 tsp
Cumin(Jeera) powder –1 tsp
Garam masala powder –1/2 tsp
Roasted cashewnuts (unsalted) –6 (powdered)
Salt –to taste
Malabar Parotta (frozen) — 1 (depending on the muffin mould size you might need a little less)
Mozarella cheese — 1/2 Tbsp as topping for each basket
Cooking Oil –2 Tbsp
Coriander Leaves –few (finely chopped for garnishing)
1. Thaw the parottas to room temperature. Grind ginger-garlic paste, small onions, tomato paste in to a fine paste.
2. Heat 2 Tbsp of cooking oil in a kadai, add fennel seeds and once it crackles, add the ground paste from step 1 and sautee till oil oozes out and the sauce thickens. Add shredded potatoes (I used thawed frozen hashbrown patties). Cook them in the sauce for a minute.
3. Add all the dry powders (turmeric, coriander, cumin, chilli, garam masala), and salt. Mix well and fry for a min.
4. Now add diced paneer or tofu if preferred, and roasted cashew powder. Combine well. Let it cool and keep aside. (Note: Do not add water as you don’t want your filling to be watery. At the same time if the sauce is very thick that it wouldn’t combine with paneer, then sprinkle water to get the desired consistency.) Garnish with coriander leaves.
5. Preheat oven to 350F. In a bowl add parottas, shred them with your hand and knead well.
6. In a muffin pan, line the parottas and shape them in to cups/baskets. Add a tablespoon of aloo paneer filling, and top with few sprinkles of mozarella cheese.
7. Bake the aloo paneer baskets in the oven till the cheese melts and the bottom of the baskets turn brown. Remove from oven and serve hot.
These baskets can be made in advance. In that case, remove a minute before the cheese turns brown and refrigerate it. Just before serving, return the baskets to the oven and reheat till the cheese melts and serve immediately.
(I did that this morning, I reserved some of the baked baskets for my kids as they were off to school. I refrigerated the baskets and reheated for them as an after school snack. My kids gave a big “GOOD JOB STAMP”.)
Sautee ground paste in oil, add dry powders, salt and fry them well.
Add shredded hashbrown patties in the sauce and cook well.
Add paneer cubes, cashew powder and combine well. Garnish with coriander leaves.
Line the muffin pan with shredded parotta like a basket, add a Tbsp of aloo paneer filling. Sprinkle cheese on top and bake in 350F oven till cheese melts. Enjoy!!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14 http://spicingyourlife.blogspot.com/p/blogging-marathon.html”
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