Chanar Dalna Recipe – Bengali Recipes

Last year i tried few Bengali dishes to share a lunch menu collection. I posted few dishes from the menu and this recipe was in pending list.Today when i was checking my drafts,i found this post lying in the folder.Chanar Dalna is an authentic vegetarian Bengali dish served for rice.It is made using potato and freshly prepared Chenna/homemade paneer.But i used store bought paneer and referred Sanjeev Kapoor’s recipe.Its a no onion no garlic recipe too.It came out pretty well.This weekend i will share the Bengali lunch menu platter.Now lets see how to make Bengali style Chanar Dalna Recipe – Vegetarian version !
Do check out my other bengali recipes

• Aloo posto
  
• Chaler payesh
  
• Begun bhaja
  
• Kalai er dal
  
• Mishti Pulao

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Paneer Dosa Recipe – Paneer Masala Dosa - Dosa Varieties

Paneer dosa was in my try list since I had this in a 101 dosa corner. We ordered Paneer cheese dosa for Raksha, Pav bhaji masala dosa for me and Spring dosa for Sendhil. Raksha couldn’t complete the dosa as it was really big. So myself & Sendhil had the remaining. 

I loved the paneer masala stuffing of the dosa &I could guess the ingredients easily. It was more like paneer bhurji. So I tried to recreate the same at home and succeeded in my attempt too. This is so easy to make and tastes yummy with coconut chutney as side dish. You can try this for breakfast and dinner as well . Lets see how to prepare this yummy, kids friendly dosa with paneer masala stuffing !!

Paneer dosa recipe

Paneer dosa recipe - How to make dosa with paneer masala stuffing

Cuisine: Indian

Category: Breakfast

Serves: 4-5 dosa

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Paneer - 150 gms ( 1 cup grated) Big onion - 1 no G&G paste - 1/2 tsp Tomato – 1 no Turmeric powder - 1/4 tsp Red chilli powder - 1 tsp Dhania powder - 1 tsp Garam masala powder - 1/4 tsp Mint leaves - few ( optional) Cooking oil – 1 tbsp Fennel seeds/Saunf – 1/4 tsp Salt & water - as needed Dosa batter – 1 cup Cooking oil – as needed

METHOD

Boil water in a pan and keep the paneer block inside the water for 5 minutes. It helps to make the paneer soft. Grate the paneer. Chop onion, tomato, green chillies & mint leaves. Heat oil in a kadai and splutter fennel seeds. Add chopped onions and saute until transparent. Add g&g paste and saute till raw smell goes off. Now add tomato pieces.Saute until mushy. Add turmeric powder,red chilli pwd, dhania pwd & garam masala powder. Mix well. Add the required salt. Lastly add the grated paneer. Mix well.Check for taste. Garnish with mint leaves and coriander leaves, switch off the flame. Heat a dosa pan and pour a ladleful of batter. Spread it well and make it thin. Drizzle a tsp of oil and cook well in medium to high flame till the sides become crisp and center becomes golden brown. Do not flip the dosa. Keep the paneer masala inside the dosa.You can either spread it over the dosa or keep a ladleful of masala in the middle. Fold the dosa and serve hot with chutney !

Note

Adjust the quantity of chilli powder & garam masala powder as per your taste. You can skip g&g paste if you don’t like over powering of masala flavor. Use few drops of lemon juice instead of tomato. But adding tomato gives a base to the masala. So its your choice.

Enjoy this yummy paneer dosa for breakfast or dinner !!

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Very good recipes Tags: Paneer dosa recipe, easy paneer dosa, dosa recipes, dosa varieties, paneer masala dosa, Dosa with paneer masala stuffing, Paneer stuffed dosa, breakfast recipes, dinner recipes, kids recipes

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Paneer Paratha Recipe - Stuffed Paratha Recipes

Basically I love to try different varieties of paratha recipes at home.I make aloo paratha and mooli paratha most often. But I have not tried paneeer paratha & gobi paratha recipes so far.I have tried many paneer recipes like paneer gravies, korma, Paneer Kheer,  Paneer biryani & even Paneer bonda. But somehow I haven’t tried my hands on the most popular paneer paratha recipe.Yesterday I bought a 200gms block of paneer just to make this stufffed paratha.It was so easy to make and it came out so tasty, flavorful and soft. This paratha would be loved by kids and adults as well. For variations, you can mix some grated cheese along with paneer and make it for kids.Try making this paratha for you lunch or dinner. It tastes yum. Lets see how to make this easy & healthy paneer paratha recipe !

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Paneer Korma Recipe ( Mughlai ) - Paneer Recipes

 

Paneer Korma recipe was in my try list for long time.So I tried it last week for Sendhil & Raksha’s Lunch box as a side dish for roti.Actually I was looking for a paneer korma without coconut.But I found this recipe with curd,cashews & coconut masala in Mughlai style.I found it interesting and prepared it by making small changes in the actual recipe to suit our taste buds.It came out really well with a restaurant touch.This gravy also goes well for Pulao & ghee rice.The most important thing in this korma is that curd should be fresh & not sour at all else it will spoil the taste of this gravy.So friends,if you have fresh curd & paneer in hand,go ahead with this recipe.It tastes yum.Soon I will try to share a paneer masala korma with tomato base.Now lets see how to make this Indian Paneer Korma recipe with coconut .

Do check out my North Indian style White Paneer Korma Recipe too !

Paneer korma recipe

Paneer korma recipe - How to make yummy paneer kurma recipe with coconut

Cuisine: Indian

Category: Side dish For Roti

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
( 1 cup - 250ml)

Paneer - 1 cup ( 100gms cut into small cubes) Cooking oil - 2 tbsp Bayleaf - 1 no Cinnamon – 1 inch Cloves – 2 no Cardamom - 1 no Pepper corns - 1/8 tsp Big onion - 1 no Red chilli powder - 1/2 - 1 tsp ( add 1 tsp for spicy taste) Dhania powder - 1 tsp Turmeric powder 1/8 tsp Garam masala powder – 1/2 tsp Salt and water - as needed Sugar - 1/2 to 1 tsp Kasoori methi - 2 big pinches To grind Grated coconut -1/4 cup Fresh curd - 1/3 cup ( Should use fresh curd) Cashew nuts - 8 nos Ginger - 1 inch piece Poppy seeds/Khus khus -1 tsp Green chilli – 1 no

METHOD

Cut the paneer into small cubes or strips and keep them immersed in hot water till use. Grind all the ingredients given under “ To grind” to a smooth paste. Add water to grind if needed. Set aside. Heat oil in a pan and saute Cinnamon, cloves, bayleaf, cardamom and pepper corns.Add big onions and saute until transparent.Add red chilli powder, turmeric powder, dhania powder, sugar and salt.Mix for few seconds without burning the masala.Now add the ground coconut paste and saute well. Lastly add garam masala powder and mix well. Add 1 cup of water and boil for few minutes.Check for taste. Add more spice powders if needed. Lastly add the paneer cubes. Crush kasoori methi lightly and add it to the gravy. Switch off the flame and garnish with coriander leaves if  you wish. Enjoy with roti and pulao !

Note

Make sure you use fresh curd. It should not be sour.Sour curd makes the gravy tangy and tasteless.So please see to it. Add more chilli powder for spicy taste.

Technorati Tags: indian paneer korma recipe,paneer korma recipe in tamil,Paneer recipes,Paneer recipe,Gravies,Side dish for roti,Paneer korma recipe

Very good recipes Tags: indian paneer korma recipe, paneer korma recipe in tamil, Paneer recipes, Paneer recipe, Gravies, Side dish for roti, Paneer korma recipe

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Matar Paneer Recipe-Paneer Recipes

Matar paneer(in Hindi) / Green peas cottage cheese gravy(in English) is a classic Punjabi style masala gravy that is served as a side dish for Roti, Naan, Kulcha & Pulao varieties.I have been making it for years following the recipe of”My dhaba”. Recently I came across this low fat restaurant style recipe in “Saffron Trail” blog.I combined both the recipes & came up with this version.I prepared it for Sendhil & Raksha’s lunch box and packed with chapathi.It came out very well.As it is a low fat version,I have not fried the paneer pieces or used fresh cream here.I loved this gravy a lot.I am sure you will like it too.Do give a try.Lets see how to make this yummy Paneer recipe – Mutter Paneer Masala.

Matar Paneer Recipe

Punjabi Matar paneer recipe - Side dish for roti,naan,kulcha & pulao

Cuisine: North Indian

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Paneer/Cottage cheese - 100 gms ( 1/2 cup) Green peas - a handful Big onion - 2 nos Green chilli - 1 no ( slit) Tomato - 3 nos Cashews - 5 nos Whole garam masala-(Cinnamon - 1 small,Cloves - 1 no,Cardamom - 1 small )  Ginger - 1 inch Garlic - 5 cloves Red chilli powder - 1.5 to 2 tsp Dhania powder - 1 tbsp Turmeric powder - 1/8 tsp Garam masala powder - 1 tsp Salt & water - as needed Curd - 2 tbsp Cooking oil - 1 tbsp Cumin seeds/Jeera - 1/2 tsp Sugar - 1/8 tsp Kasoori methi - 1/2 tsp ( crushed)

METHOD

Boil a cup of water and immerse the paneer pieces till use.Make sure the water is not too hot.Cook the peas in required water.If you are using dried peas,soak it overnight and then pressure cook it before adding to the gravy.Chop the onions & tomatoes.Peel garlic & chop ginger. Heat 2 tsp of oil and saute the cashews,ginger,garlic,whole garam masala like cinnamon, cloves, cardamom ,onions & tomato pieces. Saute everything until tomato turns mushy.Cool & grind them to a smooth paste adding enough water.  ( If you wish, you can add red chilli powder, dhania powder and garam masala powder along with tomato while sauting. But make sure you don't burn the spice powders.) I added all the spice powders in the next step. Now heat 1 tsp of oil in a pan and splutter cumin seeds, saute slit green chilli.Add the ground paste.Add turmeric powder, red chilli powder, garam masala powder, dhania powder & saute until the paste turns thick.Add the boiled peas.Add some water and let the gravy boil till it leaves oil. Lastly add the paneer pieces,sugar , curd & crushed kasoori methi. Boil for a minute & switch off the flame. Do not make the gravy too thick because this gravy thickens over time.So make it semi thick.Serve with roti/naan/kulcha ! Enjoy !

Note

You can skip the whole garam masala while sauting onion,tomato if you don’t want spices to be dominant.It tastes good in either ways. Add more chilli powder to make a spicy gravy.I used medium spice here. You can add fresh cream at the end to make this gravy more rich.You can also fry the paneer pieces in little oil till golden brown and add to the gravy.

Yummy & colorful Matar paneer is ready to serve with roti !Enjoy !

Technorati Tags: Matar paneer,Matar paneer recipe,Green peas cottage cheese gravy,Paneer recipes,Green peas masala,Peas paneer masala,Side dish for roti,sidedish for naan,Sidedish recipes,Gravies,North Indian recipes

Very Good Recipes Tags: Matar paneer, Matar paneer recipe, Green peas cottage cheese gravy, Paneer recipes, Green peas masala, Peas paneer masala, Side dish for roti, sidedish for naan, Sidedish recipes, Gravies, North Indian recipes

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Pot Biryani Recipe/Matka Veg Biryani/ Manpaanai biryani -Vegetarian Version

I think most of you would have heard about or tasted pot veg biryani @ Matka veg biryani / manpaanai biryani in Restaurants. I came to know about this biryani from a friend recently. I browsed few recipes & watched you tube video to get some idea. Most of them were non-veg versions using marinated chicken. But as usual, I replaced chicken with paneer pieces, made few changes in the actual recipes and came up with this post. I guess most of the people in India must be having a clay pot at home. Some people might be making gravies/Vatha kuzhambu/Sunda kulambu with it. 

Do try this layer biryani using earthen pot/Matka for a change.You will love its flavor. The layered rice & the gravy cooked in slow fire lends an awesome taste. This is my 29th biryani recipe in my Sunday Lunch Recipes series. I am planning to finish this series with 2 more posts & thinking to start some other useful series for beginners. Do leave your suggestions in the comment box if you expect/need anything to be shared in this blog. I will surely try to implement them. Thanks for showing your continuous support & love across this series ! Lets check out how to make Vegetarian Matka biryani/Pot biryani recipe with stepwise pictures.

Click HERE to see my other biryani recipes of this series !

Matka Veg biryani/Pot biryani recipe

How to make flavorful biryani in mud pot/Matka

Cuisine: Indian

Category: Lunch ideas

Serves: 2-3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

Basmati rice - 1 cup Water - 5 cups Whole spices- 1 cinnamon,1 clove,i cardamom,1 black stone flower,1 bayleaf Salt - as needed For gravy Cooking oil - 3-4 tbsp Bayleaf - 1 no Big onion - 1 no G&G paste - 1/2 tsp Tomato - 2 nos Red chilli powder - 1 tsp Dhania powder - 1.5 tsp Garam masala powder - 1 tsp Turmeric powder - 1/4 tsp Curd - 1/4 cup Salt & water - as needed Paneer pieces or mixed vegetables - as needed To garnish Fried onion - a handful Saffron milk - 2 tbsp Mint + coriander leaves - few Ghee - 1 tbsp

HOW TO MAKE MATKA VEG BIRYANI - METHOD

Wash & soak basmati rice for minimum 30 minutes. Boil 5 cups of water adding whole spices & the required salt. When the water comes to boil,add the rice.Cook the rice till its 75% done. Cooked Rice should break into two but not mashed. Drain the excess water & remove the rice in a plate. Let it cool. Boil some water in a bowl. Add the chopped paneer pieces. Let it be in water till use. Chop the onions & tomatoes.Fry one sliced onion till its golden brown and remove in a plate. Heat oil in a mud pot and saute bayleaf, onions. Saute well. Add G&G paste. Add chopped tomatoes & saute till mushy. Add turmeric powder, red chilli powder, dhania powder & garam masala powder. Saute well adding some salt. When it becomes thick,add 1/4 cup of curd & mix well.When it becomes a semi gravy, add the paneer pieces. Mix well.Remove half of the gravy in a bowl. Make sure there is some water in the gravy. Take the mud pot with some gravy and spread a layer of rice. Now layer the gravy with the remaining rice.Spread the mint+coriander leaves & fried onions on top.Sprinkle the saffron milk. Drizzle the ghee. Close it with a thermal foil and close it with a plate. Keep a bowl full of water over the plate. Put the mud pot in DUM under very low flame for 5-8 minutes. If you keep it for long time, there are chances for the bottom layer to be burnt. Suppose if you want to put this mixture in DUM for long time, heat a dosa tawa in high flame for 10 minutes & place the mud pot with thermal foil arrangements on top of the tawa. Let it heat in low flame for 10-15 minutes. Enjoy !

Note

Adjust the quantity of spices as per your taste.. You can replace paneer with mixed vegetables. But pressure cook the veggies before you add them in gravy. Make sure there is some water content in the gravy else biryani would burn.

Try this easy,flavorful pot biryani.Enjoy your Sunday Lunch !

Technorati Tags: Pot biryani recipe,Pot biryani vegetarian version,Matka biryani,Layer biryani,Vegetable layer biryani,clay pot biryani,earthen pot biryani,biryani recipes,biryani varieties

Very Good Recipes Tags: Pot biryani recipe, Pot biryani vegetarian version, Matka biryani, Layer biryani, Vegetable layer biryani, clay pot biryani, earthen pot biryani, biryani recipes, biryani varieties

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Shahi Paneer Recipe - How to make shahi paneer at home

Shahi paneer is one of the classic Paneer recipes that is served as a side dish for Naan , Kulcha and roti/chapathi. Recently I tasted shahi paneer masala in a restaurant. It was so creamy , rich, mildly spiced and sweetish too. I loved it very much with butter naan and got tempted to try at home.The one I had in restaurant was pale orange in color. So I was looking for a recipe that matches the same.I found Dassana’s recipe was close to the ones I searched. I made small changes as per my family’s taste buds. It came out perfect as I wished👍. Sendhil & Raksha loved it too. We all relished it with soft chapathi. This gravy can be done with easily available ingredients. Lets see how to make this mildly spiced & creamy Shahi paneer Masala gravy recipe at home with step by step pictures.

Shahi Paneer Recipe - Restaurant style

Shahi paneer recipe - Yummy Side dish for Naan, Kulcha and roti

Cuisine: North Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Paneer - 100 gms Salt & water -- as needed Kasoori methi - a big pinch Fresh cream - 2 tbsp Fresh yogurt/curd – 1/4 cup (whisked) To boil & cook Big onion - 2 nos Ginger- 2 inch piece Garlic - 7-8 cloves Cashewnuts - 5nos Badam- 3 nos Melon seeds - 1 tsp (optional) To temper Refined cooking oil or Butter - 1.5 tbsp Cinnamon - 1 inch Cloves - 2 nos Cardamom - 1 no Bayleaf - 1 no Red chilli powder - 3/4 tsp Dhania powder - 1 tsp Garam masala powder - 1/2 tsp Sugar - 1/4 tsp

HOW TO MAKE SHAHI PANEER - METHOD

Take some water in a bowl and add the chopped onions, ginger, garlic, cashews and badam.Boil well and allow it to cook for 10 minutes till onions cooked nicely. Drain the excess water in a bowl. This is called stock. Grind the onion mixture to a smooth paste adding little water. Cut the paneer into small cubes and put it in the stock. Heat oil in a kadai and saute the whole spices. Add the ground onion paste and mix well till it starts to thicken. Add red chilli powder, dhania powder and garam masala powder. Mix well and let the raw smell goes off. Lastly add the whisked curd and some stock. Mix well & let it boil in slow flame for 10-12 minutes.You will get a nice aroma. Once the gravy thickens add little more stock and bring it to your desired thickness. Add fresh cream, crushed kasoori methi and soaked paneer. Mix well and switch off the flame. This gravy thickens as time proceeds. So add water or stock accordingly. Enjoy with roti,kulcha or naan !

Note

Add more chilli powder & garam masala powder based on your taste Adding melon seeds is optional.

Enjoy this creamy gravy with roti,naan or kulcha !

Technorati Tags: Shahi paneer recipe,make Shahi paneer,Shahi paneer masala,Shahi paneer gravy recipe,Paneer recipes,Shahi paneer Restaurant style,Restaurant style recipes,North Indian recipes

Very Good Recipes Tags: Shahi paneer recipe, Shahi paneer, Shahi paneer masala, Shahi paneer gravy recipe, Paneer recipes, Shahi paneer Restaurant style, Restaurant style recipes, North Indian recipes

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Paneer Pasanda Recipe-Paneer Recipes

Paneer pasanda recipe was in my try list for years.I got fascinated by the title and bookmarked few recipes long back.Last week I shared homemade naan recipe.I made this paneer pasanda as the side dish for naan.It was an awesome combo.We all loved it.I heard it’s a good accompaniment for Zafrani pulao too.This time I combined Vahchef and Chef Harpal Singh’s Recipes and came up with this version.I don’t say it’s an easy to make gravy like other paneer gravies.The procedure is a bit lengthy but the end result makes you forget all those pains.This gravy tastes very rich.You can make it for parties or get together.The stuffed paneer tasted very soft.So Raksha had 3 of them.I am happy that I got an yummy gravy to add in my paneer recipes list.Lets see how to make this rich and creamy paneer pasanda for roti/Naan/Pulao.

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