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Paneer Firecracker Parcels

October 12, 2017 by manjirichitnis 6 Comments

A delicious paneer starter for special occasions

 The countdown to the most opulent and bright Hindu festival of the year has begun. DIWALI – the festival of lights is knocking on our doors. Delicious spicy shredded paneer bhurji encased in a delicate filo pastry parcel and baked to just the right temperature. These bite-sized mini parcels of deliciousness pack a punch of flavour and are certain to become a crowd-pleaser in no time. These mini ‘firecrackers’ explode when bitten into engulfing one’s palate in a riot of beautiful flavours and textures.

Easy Vegetarian Party food recipe, a sure-fire crowd-pleaser

A great recipe to rustle up quickly and impress guests, perfect for both at a planned party or for surprising those guests that drop in unexpectedly. And with ASDA by my side, I can bring home all these beautiful ingredients and unleash my creative side in the kitchen. It also gives me an opportunity to save some precious time and spend it with those that matter most – my family – and celebrate this amazing and lively festival with pomp and pageantry – at home.

Paneer Firecracker Parcels

PANEER FIRECRACKER PARCELS

manjirichitnis
Delicious, Vegetraian and festive this is a great recipe torustle up quickly and impress guests, perfect for both at a planned party orfor surprising those guests that drop in unexpectedly.
Print Recipe
Prep Time 10 mins
Cook Time 25 mins
Course Appetizer
Cuisine Fusion Indian
Servings 6 people

Equipment

  • Pan, Oven

Ingredients
  

  • 250 grams Paneer
  • 2 sheets Filo pastry
  • 1 handful cashews and almonds for purée
  • 2 Red onions medium sized
  • 1.5 small juicy sweet tomatoes
  • 2 Sweet Peppers (small, sweet crunchyones)
  • 2 tbsp Tomato purée
  • 4 tbsp Oil
  • 1 small pinch Asafoetida
  • 1/2 tsp Cumin (jeera)
  • 2 Green chillies
  • 1 tsp Red chilli powder
  • 1.5 tbsp Ginger garlic paste
  • 2 tsp Garam masala
  • 2 tsp Coriander powder
  • 1/2 tsp Black pepper powder
  • 1/4 tsp Kasoori methi
  • 2 tbsp finely chopped fresh coriander leaves
  • 1/2 tsp salt or as per taste
  • 2 tbsp Ghee (clarified butter)
  • 1 handful Almonds + cashew nuts +Raisins ( for garnishing)

Instructions
 

  • Grate the paneer to get longcheese like curls, set aside
  • Soak a handful of cashews andalmonds in warm water, it becomes easier to peel off the skin, peel and leavethem to soften in lukewarm water. Once they soften, make a thick smooth pasteof the cashews and almonds. Set aside
  • Remove the seeds and thenroughly chop the tomatoes
  • In a heavy bottomed pan heat 1tbsp oil, then reduce the flame and add a pinch of asafoetida and 1/2 tspginger garlic paste, roughly chopped tomatoes, 2 tbsp tomato puree, 1/2 a green chillies chopped roughly, 1/4 tsp black pepper powder
  • Cook on a medium flame forabout 2 mins, stirring to ensure the paste doesn’t burn or overcook
  • Remove this mixture fromthe pan and allow to cool, once it has cooled down blend the mixture tomake a thick paste. Add 1 tbsp water to blend to a smooth consistency
  • Meanwhile, start on the peppers by removing all the seeds andfinely chopping the sweet peppers into tiny bite-sized cubes,similarly chop the red onions very fine. Set aside
  • In the same pan add 3tbsp oil, when the oil is hot sputter some cumin seeds and add 1/2tsp  ginger garlic paste, reduce the flame
  • Then add the chopped onions andreduce the flame to low, allow the onions to brown slightly while stirringoccasionally
  • Now add the dry powdermasalas (garam masala, 1/4 tsp black pepper powder, red chilli powder,coriander powder) and saute well until the onions are reduced and releasea strong aroma. To ensure the onions and masalas don’t burn, stir occasionallywhile they reduce
  • To this, addthis cashew-almond paste and the thick tomato mixture and mix wellThen add in the chopped sweet peppersand cook them until they begin to soften.
  • Now add in the gratedpaneer, turmeric powder, kasoori methi and finely choppedcoriander leaves. Cook on a low flame until the mixturethickens it looses all its excess moisture. Do not cook with a lid on, do notadd water and ensure that you stir occasionally
  • Allow this mixture to cool completelyand then rshapeinto tiny bround balls. On a baking sheet lay open the filopastry pack and use two sheets to make a strong outer covering
  • Cut the sheet using a pizzacutter into large rectangles. If you find this fiddly place the sheet on amuffin tray and cut using a scissor
  • Drizzle some melted butter or use anoil spray to line the inside of the sheets
  • Add one small paneer mixture ballinto each filo rectangle and gently fold to make a neat parcel, spray someoil over this and cook in a pre-heated oven at about 150 deg cel (fan oven). Keep an eye so that the outer filopastry does not burn
  • While this is in the oven heat gheein a small pan and add the raisins, they are ready when they begin to swell insize, then dunk in some skinless whole cashew nuts and skinless whole almondsfry them in the ghee too, once done, remove and set aside
  • When the parcels turn a toasty lightbrown colour on the outside, they are done, remove and serve on a prettyplatter on a bed of chopped coriander, sprinkle ghee roasted nuts on top tomimic tiny jewels
Spicy paneer bhurji encased in delicate filo pastry parcels

This dish is meant to tease the palate before a festive meal. The vibrant spices ensure an explosion of flavour and the rich cashew-almond paste adds a regal twist which also balances the flavours ensuring those who are not partial to heaty spices can savour this dish too. Congratulations – you have in your repertoire a cracking crowd-pleaser recipe. Now all you need to do is to go stock up that list of ingredients 😉 – time crunch? No problem – shop online!

Spicy paneer bhurji encased in delicate filo pastry parcels

ASDA has some really cool offers for Diwali, why not check out the special Diwali offers here before you head out to ASDA?  I have stocked up on oil, ghee, spices and a few store cupboard essentials – after all, it helps to have time-saving tricks up our sleeve!

*With thanks to ASDA. As always, all opinions expressed are always my own.

Filed Under: Food, Indian, Recipe Index Tagged With: ASDA Diwali, autumn, celebrate, celebration recipes, cottage cheese, Deepavali, Deepawali, Diwali 2017, Diwali Food, Diwali in London, Diwali in the U.K, Diwali recipes, festive recipes, Indian Food, Indian recipes, paneer, Paneer Firecracker Parcels, spicy vegetarian starter recipe, starter recipe, the festival of lights

Review – Gaylords, London (Permanently Closed)

February 17, 2014 by manjirichitnis 22 Comments

Last Wednesday I was invited by Zomato, London to join a bunch of other food blogger who are also on the board of Zomato reviewers to Gaylords in Central London. Going by the weather that day I was not very sure I would reach my destination without being blown away first. At times like this, I have a decided advantage over my featherweight foodie friends, after all, it would a rather strong gust of wind to blow me off my feet 😉

Luckily I made it to the venue alive and without getting drenched! A warm greeting later –  from the ever so thoughtful staff at Gaylord’s who continued to really pamper us all through the evening – it was time for some welcome drink  – a fizzy pink- Passion Bellini and an optional Virgin Tamarind Mohito for those abstaining from alcohol.

1-2014-02-12 18.51.14 (Copy)

For starters we were served – Tandoori Tiger Prawns – succulent and smoked on the tandoor very juicy, Lamb Shammi kebabs – minced lamb patties with a minty yogurt dip -lipsmackin delicious,Murg Malai Tikka – Tandoor roasted mild chicken tikkas – honestly not my fav but heck nothing to complain about either , Amritsari Macchi – very delicious tilapia fillets fried in a gram flour batter seasoned with paprika and carom seeds – one word EXCELLENT!,Tandoori paneer tikka- huge chunks of cottage cheese – chargrilled with onions and peppers in a saffron flavoured marinade,Murg Gilafi Sheekh- minced chicken,smoked ,topped with bell peppers & chargrilled on skewers – all these served with 3 different types of Indian Bread – plain naan, garlic naan and mini onion kulcha.

1-Zomato Bloggers Meet - 12th Feb'14 Wed at Gaylords1

To my absolute delight  we were then served some very authentic in taste Indian street food snacks in a posh and innovative way.

These pani puri or gol gappa shots were utterly glorious and made me wish I was standing outside Elco at Bandra in Mumbai eating their ice cold pani puri .If you ever visit Mumbai then this is the place to go to for the BEST pani puri in town!I loved how they were served in these shot glasses.Boiled chick peas and tiny cubes of boiled potato are stuffed into the tiny puffed savoury puri and a sweet date and jaggery thick sauce is poured into it followed up with a green liquid which is a coriander ,mint and spice mix chutney and this has to be gobbled in one go ! They explode in your mouth enveloping your senses with an unforgettable sensation of taste,spices and aroma leaving your taste buds playing the guessing game.Sigh…double sigh…

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Next up – Bhel – or puffed rice spiced with chaat masala,chopped red onion tomato and a sprinkling of yellow sev or fried gram flour savoury and topped off with tamarind chutney and a green mint coriander chutney – bursting with flavour these were !Aloo Papri Chaat – spicy bite sized boiled potatoes in spices mixed with sev and served on a crunchy flat puri base.

1-Zomato Bloggers Meet - 12th Feb'14 Wed at Gaylords2

5 main courses with 5 accompaniments were to follow – by this point I was not very sure I would make it past the front door after this meal. But lucky for us the glasses magically seemed to top up each time and the conversation ,easy banter and laughter flowed almost as smoothly as the wine – leaving no room to ponder over such minor ,seemingly frivolous details or worry about the last tube back home – perfect.

Main Course favourites for me were the creamy coconut flavoured Prawn Curry which I polished off my plate with some Zaafraan Basmati – fluffy long grain basmati rice with saffron and the Chana Peshawari – chick peas cooked in their secret spice mix eaten with a steaming hot bhatura which a massive puri puffed and let me warn you has to be handled with care as it is very very hot. Now all I need to do is figure out a way to get the Gaylords chef to let me in on this secret spice mix – which I am quite sure they will never let go of , and why not , after hasn’t Coca Cola for years led us to believe that their secret ingredient is the one that has generations hooked onto their cola?Sadly, even so Coca Cola is no comparison for this Chana dish – honestly!But guarding the secret spice mix with their lives folks is serious business – after all heads have rolled and hands of artisans chopped off in medieval times to guard secrets of cuisine and architectural wonders alike! ( In her delightful and brilliant book ”Shark’s fin and Sichuan Pepper” author  Fuchsia Dunlop has described how many generations of chefs took brilliant recipes to their grave for various reasons and am sure everyone has heard the myth about one of the 7 wonders of the world – the magnificent and many splendored Taj Mahal in Agra , India – that Emperor Shah Jahan got the hands of his sculptors and architect cut off after they built the Taj Mahal which was dedicated to Mumtaz Mahal – wife of Shah Jahan. It is said he did this so that they would never again be able to build anything quite as splendid as the Taj Mahal!)

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The mains also included Butter Chicken – an indulgent and creamy sauce with Tandoori Chicken strips- ummm,Lamb Chops Anardana or Chargrilled Lamp chops in a ginger infused spicy mix with pomegranate seeds,Lamb Rogan Ghosh – tender lamb cubes cooked in a fiery garlic ,tomato and onion masala and of course Palak Paneer – a spinach and cottage cheese combo that would get even Popeye’s nod of approval! All this accompanied by Dal Bukhara – a traditional lentil dish from the northern most state in India – Kashmir served with an assortment of Indian breads puffy and hot off the charcoal oven – mind blowing – advance warning – best eaten by rolling up your sleeves and breaking large chunks of the naan with your hands scooping a shameless quantity of dal from your plate and shovelling into your mouth as if no one is watching – believe NO one is – when surrounded by food so good , what else can one focus on I ask ?!An innocent looking raita or yogurt flavoured with cooling cucumber and pomegranate helps do the balancing act of heat,spice and grease.

1-Zomato Bloggers Meet - 12th Feb'14 Wed at Gaylords3

Now I was supremely satiated and stuffed to the point I could explode but no self respecting foodie can resist a good gulab jamun and if that is flambeed with spiced dark rum , even the best defences shall crumble !To wash away any signs of guilt or gluttony we were served by this charming gentleman a 5 grape south african Red – a fine smooth wine ,delicious and fabulously lush – evidence of a good red I was informed is in the residue left behind in the wine glass – humm I learn new things every day 🙂

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Zomato Bloggers Meet - 12th Feb'14 Wed at Gaylords4

This beautiful cocktail is called Saffrontini – a signature mix of saffron gin,cointreau,lime cordial and tonic.

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As if this indulgence was not enough we were served with Malai Kulfi – an sweet frozen dessert that cements the most difficult deal and makes the grumpiest of humans grin – smothered in pistachios and cardamom it is definitely what can be described as an Indian Ice cream!

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It was great to meet some familiar faces @Le__binh  and @LeyLaLaa , infact I had a blast of an evening chatting up a wonderful bunch of Londoners. Loved meeting new faces – @AnomalousLondon ,@wildscribe ,@inher30s ,@LadylovesCake ,@sshaikh

Now that I think about it , @Gaylord_London  was packed to the gills with hungry guests and the same team that fussed over our table, ensured our wine glasses never ran dry and explained how their chefs had expertly combined the various complex and glorious Indian spices and used them to create the spectacular special menu for the evening, the other guests seemed equally pampered, happy and errr happily tipsy to say the least! How do you do it folks ?! Keep it up! I think this is great ”Hospitality AND Food Karma” and this is very important to me when I dine out – and I suspect is the case with any discerning diner, foodie or not ! Especially since am so far away from Indian and given my regular cravings for authentic tasting Indian cuisine I am always on the hunt for the next best Indian dining experience. I would hate to have that spoilt by a grumpy staff, high handed attitude, over priced sub-standard food, or a menu which is considered fusion food but is basically authentic Indian food murdered by some nutjob who thinks they have created a masterpiece – beware of such places I’d say! All I ask for is a fabulous service and one great course after another dished out in perfect rhythm and harmony  – just splendid food with a smile really.

Lucky for me Gaylords is short journey from home – Lajawab !

Zomato London and Gaylords – you spoilt us – royally! Many thanks to both parties and Of Course I would rather shamelessly like to admit that am very eagerly looking forward to more foodie meets, great food and good company! Cheers!

Filed Under: Lifestyle, Restaurant Reviews Tagged With: 5 grape south African Red wine, Aloo Papri Chaat, Amritsari Macchi, author, bandra, bell peppers, Bhel, Boiled chick peas, boiled potato, bursting with flavour, Butter Chicken, cardamom, carom seeds, Chana Peshawari, chargrilled, Chargrilled Lamp chops, chick peas, chopped red onion, cooked, coriander, cottage cheese, crunchy flat puri, Dal Bukhara, delicious, elco, Emperor Shah Jahan, flambeed, fluffy long grain basmati rice, fried, fried gram flour savoury, Fuchsia Dunlop, garlic naan, Gaylords Review, gobbled, gram flour batter, green liquid, green mint coriander chutney, gulab jamun, huge chunks, ice cold pani puri, India, Indian Bread, Indian Ice cream, jaggery thick sauce, Lamb Chops Anardana, Lamb Rogan Ghosh, Lamb Shammi kebabs, lipsmackin, London Bloggers Meet, Malai Kulfi, mild chicken, minced chicken, minced lamb patties, mini onion kulcha, mint, minty yogurt dip, Mumbai, Murg Gilafi Sheekh, Murg Malai Tikka, onions, Palak Paneer, paprika, Passion Bellini, peppers, pistachios, plain naan, pomegranate seeds, popeye, poured, Prawn Curry, puffed rice, puffed savoury puri, puri puffed, roasted, saffron, saffron flavoured marinade, seasoned, secret spice mix, Shark's fin and Sichuan Pepper, skewers, smoked, spice mix chutney, spiced dark rum, spiced with chaat masala, spicy bite sized boiled potatoes, spinach, sprinkling of yellow sev, steaming hot bhatura, stuffed, sweet date, sweet frozen dessert, Taj Mahal in Agra, tamarind chutney, Tandoor, Tandoori paneer tikka, Tandoori Tiger Prawns, tender lamb cubes cooked in a fiery garlic, tikkas, tilapia fillets, tiny, tiny cubes, tomato, tomato and onion masala, topped, Virgin Tamarind Mohito, Zaafraan Basmati, Zomato

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