Paneer Cutlet Recipe - Paneer Cutlet Without Potato

Paneer cutlet without potato using Instant Poha mix from Mother's recipe is my second entry for Mother’s Recipe Innovative Cooking Challenge Contest. I used their Instant Poha Mix/Aval upma mix for making this cutlet recipe and it turned out awesome. Actually speaking, I wanted to try Paneer cutlet Recipe without Aloo/Potato for a long time.I am so happy i was able to achieve it with the help of this poha mix. Like potato, poha (rice flakes) is also one of the best binding agents for cutlet. As I have followed this in my Mc Donald’s burger recipe, I tried this cutlet recipe using Instant Poha mix very confidently. As I expected, the result was great! My daughter and My better half loved it to the core.With crispy exterior and soft interior, it was just perfect. As the poha mix had all the seasoning ingredients, it made my job simple. I just cooked the mix adding spice powders, mashed paneer and made these cutlets quickly and easily. Its an yummy evening snack recipe for kids and that too without potatoes. Thanks to Mother’s Recipe for giving this opportunity to Indian Food Bloggers and make us think different and innovative through this Challenge. Here I have deep fried the cutlets.You can go for shallow frying in a pan and make it as a low calorie snack.You can also opt for baking and make it even more healthy without oil. I have discussed baking method too. For variations, you can add boiled corn kernels and mixed vegetables too.Ok, lets see how to make this paneer cutlet recipe using Instant Poha Mix.
Check out my first entry for this contest : Eggless Milk Powder Cake recipe using Instant Payasam Mix.

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Paneer Cutlet Recipe

Paneer Cutlet Recipe without using Potato

Cuisine: Indian

Category: Snack

Serves: 10 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 200ml Mother's Recipe Instant Poha Mix - 200 gms( 1 packet - Poha- rice flakes ) Or Plain Poha  Water - 400 ml Grated paneer – 3/4 cup ( Cottage cheese, around 100gms) Big onion - 1 no Ginger-Garlic Paste-1 tsp Red chilli powder - 1 tsp Dhania powder - 1/2 tsp Garam masala powder -1/2 tsp Aamchoor powder –1/4 tsp Turmeric powder - 1/8 tsp Maida-1 tbsp Salt - as needed Mint & coriander leaves - 2 tbsp ( each,finely chopped) Cooking oil - to fry To coat the cutlets Corn flour - 1/4 cup Water - as needed to make thick batter Bread crumbs & Powdered corn flakes( only for baking ) - 1 cup or as needed

METHOD

Take the paneer & grate it using a fine grater or mash/crumble it well using your hands.Set aside. Heat oil in a kadai and saute the finely chopped onions.Add the g&g paste and saute till its raw smell leaves completely. Now add 2 cups( 400 ml) of water with little salt( the mix had salt in it.So use less) and allow it to boil.When it comes to boil,add the poha mix ( Rice flakes mix).Mix well & cover cook it for 8-10 minutes in medium flame.Mix it once in the middle.Poha will be cooked well & becomes mushy.All the water will be absorbed. If you are not using poha mix, you can add plain poha soaked in water for 20 minutes. Now add the grated paneer & mix well.Add turmeric powder,red chilli pwd,dhania pwd,garam masala powder & amchoor powder.Mix well,add maida,mix well.Let the mixture become a whole mass like dough.Switch off the flame.Lastly add the finely chopped coriander and mint leaves.Mix well.Check for salt.Squeeze in little lemon juice and allow the cutlet mixture to cool down. In the mean time,take the corn flour,add water and make a slightly thin like dosa batter.Take the bread crumbs in a plate.( For homemade bread crumbs,just powder the brown part of bread and use as such.I did this way) Take a medium orange sized ball from the cutlet mixture and pat it.Dip it in corn flour batter & then in bread crumbs.Do this twice to get a super crispy exterior. Heat oil to deep fry or shallow fry and drop the cutlets.Fry them till golden brown by flipping it whenever needed.Remove & drain it in a tissue.Serve with ketchup/tomato sauce. For baking,make the cutlet mixture as mentioned above.Dip it in corn flour batter,then in powdered corn flakes & finally in bread crumbs.Repeat it twice.Now preheat the oven in 200c and bake the cutlets in 200c,convection mode for 10-15 minutes in one side.Flip it and again bake them for another 10-15 minutes.Remove & serve hot. Enjoy ! To use plain poha/Aval/Rice flakes, take 1 cup of poha ( thick rice flakes),wash & soak it for 20 minutes till it turns soft.Add cumin seeds while sauting onions & proceed as mentioned above.

Enjoy this yummy paneer cutlets with Tea !

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PANEER LADDU RECIPE / MALAI LADOO WITH CONDENSED MILK

Malai ladoo aka paneer ladoo is one of the most famous sweets in North India. I tried this easy laddu recipe for the first time using my homemade condensed milk .I referred milk maid website and here for this recipe.Its a very easy dessert/sweet that can be made within 10 minutes and it tastes great too! Indian kesar Malai ladoo can be made in different ways.This is one of the easiest method of doing it. All u need is just 3 main ingredients.Even beginners can try this sweet easily.I used store bought paneer.U can use homemade chenna too.Do try this easy n yummy sweet for this Diwali to treat your family and let me know how u liked it. Ok,lets see how to cook this easy Indian dessert recipe-Paneer ladoo.

Paneer laddu/Paneer ladoo recipe

Easy n delicious paneer ladoo recipe using store bought paneer & homemade condensed milk

Cuisine: Indian

Category: Sweet

Serves: 10 nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup = 250ml Paneer - 200gms (store bought or homemade) Condensed milk – 3/4 cup (-do-) Boiled milk – 1/4 cup(at room temp) Sugar - 1tbsp (optional,add only if u need more sweetness) Elachi/Cardamom seeds - 2 nos Kewra essence – 2 drops ( optinal,i din’t use) Kesar/Saffron threads - few ( add less to get white ladoo) Ghee – 1 tsp (unmelted)

METHOD

If using store bought paneer,immerse it in hot water for 10-15 minutes till it softens.Then crumble it well using your fingers.If using homemade paneer,no need to keep in hot water.Knead the chenna well with your palm & crumble it. Take the crumbled paneer in a mixie jar.To this, add condensed milk,milk,saffron threads and cardamom seeds(without skin). Grind it to a smooth paste.After grinding the mixture,check for taste and add more condensed milk or sugar,grind again and proceed to next step. In a wide kadai,take the ground paste and add 1 tsp of ghee(refer picture). switch on the flame.Keep the flame medium and stir in regular intervals till the mixture becomes thick and becomes a whole mass leaving the sides of pan. Remove in a ghee greased plate and let it warm.Knead the dough well & make a non-sticky mass.Make balls and arrange in a cupcake liner.Decorate it by keeping a colored dot( I used a  pinch of orange food color powder dissolved in little water) and sliced pistachios. Serve n Enjoy !

Note

My ladoos were slightly yellow in shade as I used saffron threads.Skip it to get white colored ladoos. Use  2 drops of kewra essence to get nice flavor. Instead of store bought paneer,u can use homemade paneer too.Homemade chenna makes even more soft ladoo. If using homemade chenna,knead the chena well and then grind with condensed milk. U can use store bought or homemade condensed milk.U can add more condensed milk based on your taste buds. After grinding the mixture,check for taste and add more condensed milk if necessary. Do not keep the dough in flame for long time,ladoo may turn hard.Also remove the dough only after it becomes non-sticky.U can check it by taking a small piece and make a ball.If u are able to shape it well,remove in a plate.

Make this easy n delicious paneer ladoos for this Diwali n Enjoy !

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PANEER SANDWICH RECIPE-KIDS LUNCH BOX RECIPES

I tried paneer sandwich recipe for the first time using homemade paneer for our breakfast .I referred few websites and came up with my own combination.We all liked it very much.More than us,Raksha enjoyed it a lot.The combination of paneer masala,green chutney and tomato sauce with bread was yummy.Its a simple yet filling breakfast recipe for kids as well as adults.It can be packed for lunch box too.I made few colourful open sandwich to serve my daughter.It was more appealing .

Paneer sandwich recipe

Easy & colorful paneer sandwich recipe for kids breakfast and lunch box

Cuisine: Indian

Category: Breakfast

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

For paneer masala Homemade paneer cubes - 20 nos Big onion - 1/2tsp Ginger garlic paste – 1/2 tsp Red chilli powder – 1/2 - 1 tsp Garam masala powder – 1/2 tsp Salt & water - as needed Turmeric powder - 1/8 tsp Kasoori methi - a big pinch Coriander leaves - to garnish For green chutney Mint leaves or coriander levaes - A handful Green chillies - 2 nsos Garlic - 2 cloves Lemon juice - few drops Cashew nuts - 5 nos Salt & water - as needed For Sandwich Bread slices - 10 nos Tomato sauce - as needed Butter/ghee or oil - to toast

METHOD

Crumble paneer cubes into small pieces.Set aside.Grind green chutney with the ingredients given above and keep aside. In a pan,heat oil and splutter cumin seeds.Saute onions.G&G paste.Mix well till raw smell leaves off.Now add the crumbled paneer,red chilli powder,turmeric powder & Garam masala powder.Add the required salt and mix well.Saute till u get a nice smell.Lastly add kasoori methi,give a toss and switch off the flame.Garnish with coriander leaves. Now take one bread slice and apply green chutney on one side.Toast the other side for few seconds adding butter or ghee.Remove in a plate.Take another slice of bread and apply tomato sauce on it.Toast the other side with ghee or butter or oil.Now spread the paneer masala on top of tomato sauce bread.cover it with green chutney bread and toast both the sides for few seconds till u get browned top. Remove & cut it diagonally. Serve & Enjoy !

Note

U can replace tomato sauce with red garlic chutney & make it more spicy. U can also remove the corners of bread slices if needed.But  i dint remove as my bread slices were very small. U can also do the grill & make a grill sandwich.

Paneer sandwich with tomato sauce tastes yummy.Do try it for ur kids !

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HOMEMADE PANEER RECIPE–INDIAN COOKING BASICS

 

I would like to share some yummy paneer recipes in the upcoming weeks.Before that,i wanted to post this basic homemade paneer recipe.As u all know,making homemade paneer is very easy,healthy,hygenic,nutritious as well as low in cost when compared to store bought paneer.All u need is just a litre of milk,two lemons and a cheese cloth.Generally i use low fat milk to make paneer.It comes out super soft and stays good for a week when refrigerated in an air tight box.I have been following this method from Mrs.Mallika badrinath’s cook book for long time.I have tried with curd,vinegar and lemon juice too.Every time it comes out perfect.I am yet to try with citric acid.I have shared all the tips & tricks i learnt from my experience and observation. I hope it would be useful for beginners in cooking.I will try to upload a full video recipe soon.Lets see how to make paneer at home easily.

 

Homemade paneer recipe

Homemade paneer recipe using lemon juice

 

Cuisine: Indian

Category: Cooking basics

Serves: 15 cubes

Prep time: 15 Minutes

Cook time: 2Hours

Total time: 2H15Mins

 

INGREDIENTS

Low fat milk - 4 cups Lemon juice - 2 to 3 tbsp + equal quantity of water Salt - a pinch Cheese cloth or muslin cloth or any cotton cloth - 1 no Water - 1 cup or ice cubes – few Maida – 1/2 tbsp (optional)

METHOD

Squeeze lemon juice from 2 lemons and add equal quantity of water & set aside. Boil milk till it froths & rises to the top.As soon as it starts to boil,switch off the flame and leave it untouched for 30 seconds. Now add 1 tbsp of lemon juice and stir the milk.Milk will start to curdle.Again add another 1 tbsp of lemon juice and keep stirring the milk.Milk will completely curdle and u could see the greenish whey separating from the milk. To this,add 1 cup of plain water or few ice cubes and let it sit for few minutes.Whey will float on top and the chenna settles down. Take a colander and cover it with the cheese cloth or cotton cloth.I used my cotton dupatta.Pour the curdled mixture & strain it by keeping a bowl underneath the colander.Collect the whey water & set aside.U can use this whey for curdling the milk,making rotis etc. Now tie the cloth & squeeze it lightly.Be careful,it would be hot.Hang the cloth under the cupboard or in a closed tap for about 30 minutes.Now all the excess water would be removed. Remove the chenna & add 1/2 tbsp of maida.Knead it well for 2-3 minutes.Paneer will become very soft.Make a square share or round shape as u desire. Keep it in the cloth again & close it.Place the cloth on a plate and keep some weight( a bowl of water) over the cloth and set aside for one hour.When u remove after one hour,paneer would be well set.Remove the extras,cut into cubes and store in a box.Stays good for a week when refrigerated !

Note

U can use curd in place of lemon juice.In that case,use 1/4 cup of slightly diluted curd.Remaining procedure is the same. We should add equal quantity or even little more water to the lemon juice.By doing this way,the sourness of lemon would be reduced and the paneer wont taste sour.U don’t have to wash the paneer after straining.Its optional. U can follow the same procedure for vinegar too.But i guess u may have to wash the paneer after straining as the vinger smell is powerful than lemon. Do not boil the milk after u add lemon juice because paneer may become hard when u over boil the milk. And u must add some plain water at room temp or ice cubes after the milk is curdled completely.This will help the whey and chenna to separate.This is optional though. Do not use polyester cloth for straining paneer.Its better to use thin cotton cloth. Adding maida is optional while kneading.U can skip it if u don’t like. I usually make paneer using 2-3 days old boiled milk by refrigerating it.

 

 

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EASY PANEER BIRYANI RECIPE–PANEER RECIPES

Paneer biryani was in my try list for long time. Usually I make biryani in Sunday. So I tried this paneer biryani recipe for the first time yesterday and we loved it a lot. For this recipe, I quickly googled and found this easy recipe. I made slight changes as per my family’s taste and tried it. It came out very well.

 As it has no grinding and less chopping works, you can try this biryani in weekends to finish your cooking quickly and enjoy spending time with your family members. Also you can try even during weekdays in busy morning hours for your lunch box as it is very easy to prepare. I don’t think marination is a must here. But anyways I followed the original recipe as this is my first attempt.

The taste, texture everything was good but Sendhil told me to put paneer pieces smaller in size when I make it next time because he told this rice tastes even better when had with paneer pieces in each mouth. So I have given the method  accordingly. Ingredients list may seem lengthy but the procedure is very simple and quick. Try this exotic paneer biryani recipe, everyone would love this. Lets see how to make this yummy paneer biryani.

Easy Paneer Biryani Recipe

Delicious paneer biryani in an easy way - No grinding and less chopping !

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

To marinate Paneer cubes – 1/2 cup (cut into small bite sized cubes) Red chilli powder – 1 tsp Black pepper powder – 1/2 tsp Turmeric powder - 1/4 tsp Biryani masala powder - 1/2 tsp Curd - 1/3 cup Kasoori methi - 1/4 tsp(optional) Ginger garlic paste - 1 tsp Mint leaves - 10 nos To Soak in water Basmati rice - 1 cup Water - 2 cups To saute Cooking oil + ghee - 2 tbsp Cinnamon – 1 inch Cloves – 2 nos Cardamom – 1no Star anise – 1 no Bay leaf – 1 no Fennel seeds – 1/4 tsp Green peas – a handful To saute till golden brown Cooking oil + ghee – 1.5 tbsp Big onion - 1 no Salt - as needed Mint leaves & coriander leaves – few

HOW TO MAKE PANEER BIRYANI - METHOD

First cut the paneer into small bite sized cubes smaller than the ones in picture. Take it in a wide bowl and add all the ingredients given under “to marinate”. Let it marinate for 20 minutes. In the mean time,wash and soak the basmati rice in 2 cups of water for 30 minutes. Chop onions into slices. Heat oil+ghee in a kadai and saute the onion till golden brown and set aside. In the same kadai, heat oil & ghee and saute cinnamom, cloves, cardamom, star anise and bayleaf. Saute for a second. Add fennel seeds, saute till it sizzles and add the peas. Saute for a minute. Now add the marination mixture along with paneer pieces. Mix well and cook in low flame till the peas is 3/4th cooked and oil floats on top. Add little water if necessary while boiling. Add the salt required for biryani. Now add the soaked rice along with water and check for salt. Add more if needed. Transfer everything to a pressure cooker. Add some finely chopped mint & coriander leaves in water. Close the lid and pressure cook in low flame for one whistle ( It takes 10-12 minutes).  After the pressure is released, open the cooker and fluff the rice with a fork, add the fried golden brown onion slices. Mix well . Serve with onion raita !

Note

If u want to make this biryani very quickly, then skip marination and add all the ingredients given under “to marinate” one by one after you saute the whole spices & peas. But keep the paneer pieces immersed in hot water till use to stay soft. U can make the entire process in pressure cooker base or even in electric rice cooker. But I used kadai & transferred to cooker. Always use ghee+oil for more flavour. Fry onions till golden brown and do not over fry them. Add it at the end before serving. It gives a nice taste. Adjust the quantity of spices as per your taste

This was our simple Sunday lunch. Paneer biryani, Onion raita, Curd rice & rose milk. 

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