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March 29, 2016

25 Paneer Recipes – Easy Indian Paneer Recipes For Chapathi

 Paneer Recipes

Here is a collection of 25 Paneer Recipes that includes some quick and easy Indian cottage cheese recipes like gravy for chapathi/roti, Paneer snacks for kids, starters and sweets. I have never thought that I would make a collection of 25 Paneer Recipes (Indian Cottage Cheese in English) in my food book. 


In my family, nobody is a big fan of paneer.Generally Kids love paneer based dishes whereas my daughter Raksha is just the opposite. She hated paneer recipes till she was 6. So paneer makes its appearance very rarely in my kitchen. Even if I make it, I used to try mostly restaurant style paneer gravy as a side dish for roti/Chapathi to make my family eat it without any complaints. 
Slowly Sendhil started to eat paneer recipes liking its taste & knowing its health benefits. Whereas Raksha began to ask me to prepare side dish recipes using paneer by seeing her class mates lunch boxes.
Then I started exploring varieties of simple paneer gravies and restaurant style recipes like Paneer butter masala, Mughlai Paneer kurma, Paneer Makhani, Shahi paneer, No onion no garlic paneer gravies, dry paneer recipes/starters like paneer 65, paneer tikka, Chilli paneer, Kadai paneer, kids friendly recipes like Paneer bonda, Paneer cutlet, Paneer sandwich, some breakfast and lunch recipes like Paneer dosa, Paneer biryani & some sweets recipes with it. And now paneer dishes has become our family favorite. I feel like I have achieved something big
Here I have shared a collection of 25 Indian paneer recipes which are super hit among my family members and are easy to make too. I still have a big list to try. I will include them in this list whenever I post it. Lets check out the collection of 25 paneer recipes with step by step pictures.
Check out my Soft Chapathi Recipe, Kulcha, Naan without yeast


25 Indian Paneer Recipes


35 Indian Paneer Recipes A collection of 25 paneer recipes - Gravies, dry starters, snacks & rice varieties
Cuisine: Indian
Category: Paneer Recipes
Serves: 3
Prep time:10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS

  • Paneer
  • Potato
  • Bread
  • Rice
  • Masala powders
  • Whole garam masala
  • Onion
  • Tomato
  • Capsicum
  • Fresh cream
  • Butter/Oil
  • Milk
  • Coconut
  • Salt & water
PANEER RECIPES - COLLECTION
    Home made Paneer Recipe

    Paneer Makhani  Matar paneer

    White kurma Shahi Paneer

    Mughlai Paneer korma Palak paneer - Restaurant style

    Paneer Phool makhana gravy Bengali chanar dalna

    Paneer Pasanda  Paneer Butter masala

     Paneer ladoo Paneer Kheer

    Paneer sandwich Paneer paratha

    Paneer cutlet Paneer Tikka

    Paneer Biryani Paneer Dosa

    Paneer 65  Aloo Paneer bonda

    Pot biryani with paneer 

    Kadai paneer  Sindhi style Palak Paneer
Choose your favorite & enjoy making these yummy paneer recipes at home ! Don’t forget to share your feedback with me!


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March 25, 2016

Paneer Makhani – Paneer Makhanwala Recipe

Paneer Makhani
Paneer Makhani ( Makhani means cream in Hindi) is a rich Punjabi gravy/sabzi made with tomato, onion, Butter and cream.Some people call this as Paneer Makhanwala too. Actually I was thinking Paneer butter masala & Paneer makhani recipes are one and the same as the basic ingredients are similar. But after going through few posts, I came to know there is difference in their cooking procedures. I followed Tarla Dalal’s recipe for this gravy. Its taste was close to the restaurant ones and we loved it with soft chapathi. I packed it for Sendhil & Raksha’s lunch box. This gravy can be made without onion, garlic too because its the butter, cashews & fresh cream that makes magic here. Do try it for Chapathi, Naan or plain kulcha. Tastes yumm. Lets see how to prepare Paneer makhani at home.

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March 23, 2016

Carrot Beans Poriyal Recipe - Carrot Beans Curry With Moong Dal

Carrot beans poriyal
Carrot beans poriyal is the first poriyal recipe ( Palya in Kannada, Curry in Hindi, Thoran in Malayalam, Poriyal in Tamil) I learnt from my MIL after marriage. I have been making this poriyal for years but somehow I missed making this post in my blog. Today being HOLI Festival, I thought of sharing this colorful carrot beans poriyal/curry recipe with moong dal to suit the festival. 

Earlier I used to follow my MIL’s method. But nowadays I make this poriyal easily in a pressure cooker in one go. I make it mostly in busy morning hours using my small 1.5 ltr Pressure Cooker. It gets ready in just 10 minutes apart from chopping. Its a very easy & healthy stir fry that can be made with or without coconut and onion. Most of the time I avoid using both of them. So its purely a bachelors style recipe. Its a good side dish for Sambar, Rasam and curd rice. Thanks to my MIL for teaching me this yummy South Indian poriyal recipe. Ok, lets see how to make Carrot beans poriyal for rice with a video.

Check out my other poriyal recipes HERE.




Carrot beans poriyal

Carrot beans poriyal recipe


Carrot beans poriyal recipe Carrot beans poriyal - How to make carrot bean stir fry using a pressure cooker - Side dish for rice
Cuisine: Indian
Category: Side dish
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

  • Carrot - 2 nos
  • Beans - 15 nos
  • Moong dal – 1 tbsp
  • Sambar powder - 1 tsp
  • Turmeric powder – 1/8 tsp
  • Sugar – a pinch
  • Salt - as needed
  • Water - 1/3 cup ( add 1/2 cup max)
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds/Jeera - 1/2 tsp
  • Big onion - 1 no ( optional)
  • Curry leaves - few
Grated coconut - 3 tbsp ( optional)
HOW TO MAKE CARROT BEANS PORIYAL - METHOD

  • Wash and chop the carrot, beans and set aside. Heat a pressure cooker bottom with oil. Temper mustard seeds, urad dal, cumin seeds, curry leaves. Saute chopped onions if using.
Carrot beans poriyal
  • Then add the chopped carrot, beans. Mix well for a minute. Add moong dal, give a stir.
Carrot beans poriyal
  • Add sambar powder, turmeric powder, sugar, salt ( use 1/2 tsp of sambar powder if its more spicy).Give a quick mix.
    • Add 1/3 cup of water. Mix well. Pressure cook in high flame for 2 whistles OR in low flame for 1 whistle. Switch off the flame.
Carrot beans poriyal
  • After the steam is released, check if there is any excess water. If so, boil it in high flame for a minute till water is drained off.  Now add the grated coconut, mix well and switch off the flame. Serve with sambar, rasam or curd rice.
Carrot beans poriyal
Carrot beans poriyal
Enjoy !

Note
  • Adding onions & coconut is completely optional. But adding them gives more quantity of poriyal and also hotel flavor. 
  • If you are making this curry for guests, do add onions & more grated coconut. It tastes yummy, looks colorful and rich.
  • Add less water in the pressure cooker. Don’t worry, cooker bottom won’t burn. 
  • As we are cooking in high flame, veggies won’t turn mushy too.
  • Adjust the quantity of sambar powder as per its spiciness. I always use my homemade sambar powder.
Try this easy, healthy stir fry for your lunch and enjoy with sambar or rasam. I served it with mullangi/Radish sambar.
Carrot beans poriyal


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March 21, 2016

Gujiya Recipe With Mawa, Suji - How To Make Gujiya With Step by Step Pictures

Gujiya recipe
Holi festival is around the corner.When I was looking for Holi special recipes, I found Gujiya is a must to do recipe for this festival. When I browsed for the recipe, I found it was very similar to Sweet samosa/Karanji , Chandrakala and Suryakala sweet recipes. Of course there are some slight variations between each of them. So this time I tried an Authentic North Indian style Gujiya recipe using mawa and suji by following the recipe shared by Sandhya Soni, a member of Facebook’s Chef at large group. Here is the link. It came out very well.

 I was very happy & satisfied with the result. Sendhil & Raksha loved it too. So I thought of sharing this wonderful recipe as my contribution to Holi festival recipes. I used khoya/mawa for gujiya filling as mentioned in the original recipe. If you wish to try without khoya, you can replace it with dessicated coconut and powdered nuts. Please refer my Sweet samosa recipe to know its procedure. Try it and share with your friends and relatives on HOLI day !! Have a colorful celebration. Lets see how to make Gujiya recipe with mawa and sooji stuffing with step by step pictures.

Gujiya recipe

Gujiya recipe


Gujiya recipe How to make gujiya with khoya/mawa filling - Holi festival recipes
Cuisine: Indian
Category: Sweet
Serves: 8-10 
Prep time: 30 Minutes
Cook time: 20 Minutes
Total time: 50 Minutes


INGREDIENTS
1 cup = 240ml
  • Maida - 1 cup
  • Melted ghee - 1.5 tbsp ( at room temp)
  • Water - as needed
For filling
  • Unsweetened khoya - 1/2 cup  ( I used Amul)
  • Powdered sugar - 1/2 - 3/4 cup ( based on taste)
  • Chopped nuts - 2 tbsp ( badam, cashew,pista)
  • Roasted sooji - 3 tbsp
  • Cardamom powder - 1/8 tsp
  • Cooking oil - to deep fry
HOW TO MAKE GUJIYA - METHOD

  • Take a wide bowl and add the flour. Add the melted ghee at room temperature and mix the flour. After the ghee is well mixed with the flour, add water little by little and make a smooth dough. Knead the dough for 5 minutes and rest it for 30 minutes. Cover the dough with a wet cloth.
Gujiya recipe
Gujiya recipe
  • In the mean time,make the filling. Take the unsweetened khoya in a non-stick kadai. Heat the khoya in medium flame and mix until it leaves the pan and starts to rotate with the ladle. The color of khoya will turn golden brown. This process takes around 10 minutes or more. So do it patiently in low to medium flame. Remove in a plate. Dry roast the sooji well. Collect in another plate.
  • Gujiya recipe
  • Let the cooked khoya  & roasted rava cool down completely. Now mix the finely chopped nuts, powdered sugar, khoya and rava very well till the mixture looks crumbly. Add cardamom powder, mix well. Stuffing is ready.
Gujiya recipe
Gujiya recipe
  • Now take the dough and roll it to a cylinder.Make balls of equal size. Roll the ball into small poori and keep a tbsp of stuffing in the center. Apply water on the corners and fold the poori into a half moon shape. Now fold the edges as shown in the pic OR press the corners with a fork.
Gujiya recipe
Gujiya recipe
Gujiya recipe
  • Heat oil and drop a pinch of batter. If it rises to the top and does not brown, oil heat is just right. Now keep the flame low to medium and drop the gujiya. Deep frying the gujiya patiently in low to medium flame give you really crispy gujiyas. So do not  hurry up while frying. Do not over crowd the kadai. Fry 2-3 gujiyas based on the size of kadai. Deep fry them in batches.
Gujiya recipe
  • Cook the gujiya patiently on both sides by flipping now and then. Once the bubbles cease and gujiya turn golden brown, remove them in a tissue. Drain the excess oil and serve hot OR store them in an air tight box after it comes to room temperature. It stays good for a week !! But to enjoy its best taste, eat it on the same day of preparation. Enjoy !
Gujiya recipe


Note

  • Adjust the quantity of powdered sugar based on your taste buds.
  • Deep frying in medium flame for long time gives a crispy gujiya.
  • For best taste, serve gujiya as soon as you prepare them.
  • Another important point is “Rolling” . Roll the dough like a thick poori. It should be thick in the centre and slightly thin in the corners. If you make it very thin , stuffing will ooze out in the oil while deep frying and the oil becomes a waste . Please be careful. I had experienced this. 
  • If you make it too thick , it takes more time to cook and spiral corners may not be cooked properly.To avoid this disaster , first make one , deep fry in little oil. If you get it right , proceed making the remaining ones. Else adjust the rolling and try again.This will surely help.
  • Suppose if the stuffing ooze out in oil , immediately switch off the stove and remove the sweet. Strain the oil and reuse it.
Enjoy these yummy Gujiya & Thandai on HOLI Day and have a great celebration !
Gujiya recipe
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