Search Chitra's Food Book

March 29, 2016

25 Paneer Recipes – Indian Paneer Recipes For Chapathi

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.

 Paneer Recipes
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 prepare side dish recipes using paneer by seeing her class mates lunch boxesWinking. 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 bigLaughing. 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: Serves 2-3
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
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 Winking

Continue Reading...


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.

Continue Reading...


March 23, 2016

Carrot Beans Poriyal Recipe - Curry Recipe

Carrot beans poriyal
This is the first poriyal ( Palya in Kannada, Curry in Hindi, Thoran in Malayalam, Poriyal in Tamil) recipe I learnt from my MIL after marriage. I have been making this poriyal for years but somehow I missed making this post in my blogHappy.Today being HOLI Festival, I din’t have mood to post any recipes but its more than 2 days since I sat in my blog. So I thought of sharing this colorful Poriyal/curry recipe to suit the festivalWinking.Earlier I used to follow my MIL’s method. But nowadays I make this poriyal in a pressure cooker in one go. I make it mostly in busy morning hours using my small 1.5ltr PC. 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.
Check out my other poriyal recipes HERE.

Continue Reading...


March 21, 2016

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

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 and video.
Continue Reading...


March 17, 2016

Mango Sambar Recipe – Mangai Sambar - Raw Mango Recipes

mango sambar
Last year I wanted to start my mango recipes with this yummy raw mango sambar / mangai sambar. But I couldn’t. This year at least let this sambar be my first mango recipe as its my most favorite. I learnt this recipe from my MIL. My mom & MIL never fails to make this sambar during mango season.We call it as “Mangai sambar” in Tamil. My Mom makes mango sambar along with drumstick. So its more like drumstick mango sambar. Her recipe is a Tirunelveli based version. I will try to make a separate post for that. This is my MIL’s version which is very easy to make without any grinding job. Its like my basic onion sambar recipe but there are slight variations in the quantity of tamarind and spices as we use sour raw mango here. Whenever my MIL make this sambar, she reserves 2 big mango pieces for me as I love to eat those soft,spicy and juicy cooked mangoes the most. When I was making this sambar, all these nostalgic memories were running behind my mind :)..Ok. Lets see how to prepare this yummy raw mango sambar recipe with step by step pictures !

Continue Reading...


March 15, 2016

Drumstick Masala – Murungakkai Masala Poriyal Recipe

drumstick masala
Usually I make drumstick poricha kuzhambu or sambar( Murungakkai in Tamil, Mulakada in Telugu, Nuggekai in Kannada, Muringakka in Malayalam ) whenever I buy this vegetable. But this time I bought drumstick to try some different recipes with it. When I was browsing, I found this South Indian style drumstick masala curry recipe here. Basically I love fry/poriyal recipes made using whole garam masala. So I tried this recipe for our lunch yesterday along with brinjal kara kuzhambu without any second thought. It came out very well. We loved it a lot and got thumbs up from Sendhil. It was a good side dish for dal rice & curd rice. If you like, you can have it with chapathi too. Do try this masala for a change and share your feedback with meHappy.Lets see how to prepare this yummy drumstick masala for rice.
Murungakkai masala

Drumstick/Murungakkai masala recipe


Drumstick/Murungakkai masala recipe Drumstick/Murungakkai masala recipe for rice
Cuisine: South Indian
Category: Side dish for rice
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

  • Drumstick/Murungakkai - 1 no
  • Big onion - 1 no ( chop finely)
  • Garlic cloves - 4 nos (-do-)
  • Tomato - 1 no (-do-)
  • G&G paste - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Dhania powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
  • Sugar or jaggery – a pinch
To saute
  • Cooking oil - 1 tbsp
  • Cinnamon - 1 inch piece
  • Cloves - 2 nos
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
To grind
  • Grated coconut - 1/4 cup
  • Fennel seeds - 1 tsp
  • Water – as needed
METHOD

  • Wash & chop the drumstick into finger size pieces. Slit it half way till the center.Grind coconut, fennel seeds to a smooth paste adding required water.In a kadai, heat oil & saute cinnamon, cloves, cumin seeds. Add onions, curry leaves, g&g paste. Saute until its raw smell goes off. Now add the finely chopped tomato pieces and saute until mushy. Add the drumstick pieces now. Mix well.
Drumstick masala
  • Add red chilli powder, dhania powder, turmeric powder and salt.Saute for a minute and add the required water. Cover & cook the drumstick till its done.
Drumstick masala
Drumstick masala
  • After the drumstick is cooked well, add the ground coconut paste and saute until the masala thickens.Switch off the flame and serve hot with rice!!
Drumstick masala
Drumstick masala
Enjoy !

Note
  • Adjust the quantity of red chilli powder & dhania powder as per your taste.
  • If you like to have it as a gravy, add more water and adjust its consistency. I made it thick like a curry/poriyal.

Try this yummy drumstick masala for rice. It tastes yum !! I served it with Brinjal Kara kuzhambu : ))
Murungakkai masala poriyal
Continue Reading...


March 12, 2016

Karadaiyan Nombu Pooja Procedure

Karadaiyan nombu procedure
Karadaiyan Nombu/Nonbu is a traditional festival of fasting observed in remembrance of the Satyavan – Savitri legend. As it is an important festival of India, I thought of sharing its pooja procedure/Pooja vidhi and the timings for pooja for beginners. I wanted to keep a record of all our festival celebrations in my blog for my future reference. So I started with this festival. There is a story/Katha behind this festival. I have shared it in detail below.

Click this link for nonbu adai recipe(Sweet adai and salt adai) for neivedyam.

A princess, Savitri through her devotion saved her husband, Satyavan, from death. So this festival is also known as Savitri viratham in Tamil / Savitri Vrat in Hindi. On this day, Women observe fasting and pray for the wellness and long life of their husbands. This nonbu/vrat should be done exactly in the time when Tamil month 'Masi' ends and the next month 'Panguni' starts.I have shared the nonbu timings for different parts of world below. Please check it.Fast is observed from the sunrise on the supposed transition day and ends with the Puja.Women break the fast by eating the Karadai (Made of Rice & dal) preparation with unmelted butter by chanting a slokha given below.

In short, the reason why this fasting is carried out is that “ Savithri fought with yema (the God of Death) to save her husband's (Satyavan) life", the same way the married women should fast on this auspicious day for long life of their husbands. Unmarried woman also observe Karadaiyan Nombu and pray to Goddess to get good men as their husband. Prayers are offered to Gowri Devi and women meditate on Savitiri and wear a yellow thread round their neck as they chant the following slokha/slokam. Women who are not able to perform this pooja on Nombu day can do this pooja on the following Tuesday or Friday in Panguni month in auspicious time of the day.

The following is the Tamil chant while doing neivedyam.

Urukaadha Venneyum oradaiyam naan nootren
Orukkalum en kanavar ennai vittu pririyadhirukka vendum

"உருகாத வெண்ணெயும் ,ஓர் அடையும் நோற்று உனக்கு நான் வைத்தேன் , எந்நாளும் என் கணவர் எனை விட்டு பிரியாதிருக்க வேண்டும் " என்று அம்மனை நோக்கி வேண்டி நமஸ்கரிக்கவும்.

which means I offer butter and the rice made out of kaar arisi. Bless me that I live happily with my husband for long.

While tying the rope, recite the following slokha :

ेवनागरी:
दोरं गृह्णामि सुभगे सहारिद्रम् धराम्यहम् |
भर्थु: आयुश् सिद्ध्यर्थं सुप्रीता भव सर्वदा ||

IAST
doraṁ gṛhṇāmi subhage sahāridram dharāmyaham |
bharthu: āyuś siddhyarthaṁ suprītā bhava sarvadā ||

தமிழ்
தோ³ரம்ʼ க்³ருʼஹ்ணாமி ஸுப⁴கே³ ஸஹாரித்³ரம் த⁴ராம்யஹம் |
ப⁴ர்து²: ஆயுஸ்² ஸித்³த்⁴யர்த²ம்ʼ ஸுப்ரீதா ப⁴வ ஸர்வதா³ ||

Meaning : Devi, I am tying this nombu saradu around my neck for the longevity of my husband (Father for unmarried girls). Please bless me.

Please check the video below for Karadaiyan nombu adai recipes.


Continue Reading...


March 11, 2016

Paneer 65 Recipe – Dry Paneer Fry

Paneer 65 recipe
Paneer 65 is an yummy, kids friendly, deep fried snack for teatime and parties. I am planning to share a collection of Paneer recipes from my blog. But before that, I wanted to post some more yummy and interesting paneer recipes which are in my try list for long time. Recently I tasted paneer 65 in a restaurant buffet lunch under starters. Raksha & myself loved it so much. So I tried to recreate the same at home after watching few YouTube videos.Actually Paneer 65 ( Dry Paneer fry) can be made in Chinese or Indian style.Here I followed Indian version and added masala powders. If you want to make in Chinese style, add tomato sauce, soya sauce, chilli sauce and pepper powder. As I wished, It came out with super crispy exterior and soft interior. As a general rule, this deep fried starter recipe should be eaten hot to enjoy its best taste. Summer vacation is going to start in another 2 weeks in India. Kids would demand varieties of snacks recipes from their moms. So friends, make this yummy, kids friendly Paneer snacks for them.Serve it with a fresh juice.They are going to enjoy it for sure. You too can enjoy a plate of paneer 65 with a cup of hot tea/coffee as I did. Lets see how to make this crispy, homemade Paneer 65 for evening snack or as a starter for lunch/dinner.
Do check out my Gobi 65, Baby corn fry, Chilli Idli fry
Paneer 65 recipe

Paneer 65 recipe


Paneer 65 recipe How to make paneer 65 at home - Kids friendly evening snack !!
Cuisine: Indian
Category: Snacks
Serves: Serves 2
Prep time: 30 Minutes
Cook time: 10 Minutes
Total time: 40 Minutes
INGREDIENTS

For marination
  • All purpose flour/Maida - 3 tbsp
  • Rice flour - 2 tbsp
  • Corn flour - 2 tbsp
  • Curd – 1 tsp or lemon juice – 1 /2 tsp
  • Ginger & garlic paste - 1 tsp
  • Dhania powder - 1 tsp (optional) 
  • Red chilli powder - 1 tsp ( Use Kashmiri chilli powder to get the same color)
  • Garam masala powder - 1/2 tsp
  • Salt, water - as needed
  • Chat masala powder - to sprinkle while serving (optional) 
METHOD

  • Take the paneer block and cut into thin strips of 2 inches length. Boil water till it starts to bubble. Switch off the flame.  Add the paneer pieces to hot water and set aside.Dropping paneer in hot water is optional if you thaw it completely.  It comes out well even without this step but softness would be less. 
  • In a wide bowl, take the flours, red chilli powder, dhania powder, garam masala powder, G&G paste, curd or lemon juice  & salt. Mix well without adding water.
Paneer 65
  • Then add the required water and make a batter similar to thick bajji batter. Check the consistency in the picture below. If the batter is thin, tails will form.
Paneer 65
Paneer 65
  • Now remove the paneer pieces from the hot water and drain the excess water gently.Do not squeeze too hard. Add the paneer pieces to the batter and coat it well.
Paneer 65
  • Let it marinate for 15 minutes.Do not marinate for more than an hour. Batter will become sour.It spoils the taste of dish. ( If you want to marinate for long time, refrigerate the marinated mixture till you fry them)
  • Heat oil to deep fry. Drop a pinch of batter and if it raises to the top immediately, oil temperature is just right. Now keep the flame low to medium and take the paneer pieces using a spoon. If you take it using your fingers, the coating may go off. So take it with a spoon and make sure the paneer piece is completely coated with the batter.
Paneer 65 recipe
  • Drop the paneer pieces and cook in batches. Do not crowd the oil. After dropping the paneer pieces, let it cook for few seconds. Then try to move the pieces with a slotted ladle else they will stick to the bottom of kadai. Keep moving them in between. Cook for a minute in medium flame and turn the pieces upside down. Cook the other side for a minute and remove when the bubbles start to cease and paneer pieces turn golden brown.Do not wait for all the bubbles to stop.If you over fry, paneer will become chewy. So remove at the right time.
Paneer 65 recipe
  • Remove in a tissue paper. Sprinkle chat masala if you like. Enjoy serving & eating hot !!

Note
  • If you don’t have corn flour in hand, use 4 tbsp of rice flour alone.
  • You can replace curd with a tsp of lemon juice.
  • Marination gives a nice crispy exterior and soft interior. If you are in a hurry, you can make it immediately too. If you want to keep the marinated paneer for long time, its better to refrigerate the batter till you deep fry.
  • Do not over fry the paneer pieces, it would turn chewy & hard.
  • Its better to use low fat paneer cubes to avoid becoming too soft or crumbly.
  • Frying in low to medium heat is important. If the oil is too hot n smoky, paneer 65 would turn dark brown in color.
  • Use Kashmiri chilli powder to get this color. I have not used any coloring agent here.
Enjoy this crispy, yummy snack/starter recipe at home with tea/coffee/Juice!!
Paneer 65 dry

Continue Reading...