Aloo Paneer Bonda Recipe - Potato Paneer bonda - Snacks Recipes

I usually make aloo bonda/potato bonda at home. Recently when I was looking for some snacks recipes in my hand written cook book, I came across this aloo paneer bonda recipe shared by Mrs. Revathy Shanmugam mam in a cookery show. I made some changes in the actual recipe and tried this for my guests. They loved it a lot. Does any kid say no to a snacks with paneer and potato combo??.

Yeah, this potato paneer bonda recipe was a super hit among the kids and elders as well. Try this recipe for your kids in this evening when they are back from school.They would ask you more. It’s a good tea time snack. It can be relished with tomato sauce. You can make many variations in this recipe as per your wish. So let me share my recipe of making aloo paneer bonda recipe.

Don’t forget to check out my daughter’s favorite Instant mangalore bonda recipe, besan flour bonda & Onion bajji recipe.

Aloo paneer bonda recipe

Aloo Paneer Bonda Recipe - Kids friendly evening snacks

Cuisine: Indian

Category: Snacks

Serves: 12

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

For masala 1 cup = 250 ml Grated paneer - 1 cup Boiled potato - 2 nos ( medium size) Cooking oil - 1 tbsp Cumin seeds - 1/2 tsp Big onion - 1 no ( finely chopped) Ginger&garlic paste - 1/4 tsp Red chilli powder - 1 tsp Turmeric powder - 1/8 tsp Garam masala powder - 1 tsp Coriander leaves - to garnish Lemon juice - few drops Salt - as needed For bonda batter Besan flour - 1/2 cup Rice flour - 3 tbsp Cooking soda - 1/8 tsp Red chilli powder - 1/2 tsp Ginger & Garlic paste - 1/2 tsp Salt - as needed Water - 1/2 cup + 2 tbsp more if needed  Cooking oil - to deep fry

HOW TO MAKE ALOO PANEER BONDA - METHOD

Pressure cook the potatoes and peel the skin. Mash it well. Set aside. Grate paneer. Chop the onions finely. Heat oil in a pan and splutter cumin seeds. Add the onions and saute till transparent. Add g&g paste and saute till raw smell goes off. Now add the red chilli powder, turmeric powder, garam masala powder. Add the grated paneer, mashed potato and mix well. No need to add water. Mix well so that masala is coated well. Lastly add the lemon juice and coriander leaves. Now allow the masala to cool down and make balls of small lemon size. For making bonda batter take the besan, rice flour, red chilli powder, g&g paste, salt, cooking soda and mix well. Add water to make a thick batter. The consistency of batter should not be too thick or too thin. It should fall like a thick ribbon. I used 1/2 cup + 2 tbsp water. Take this as an approx measure. Heat oil to deep fry. Check the temperature of oil by dropping a pinch of batter. If it rises immediately, oil temperature is right. Now take a dough ball and dip in the bonda batter. Drop it in the oil immediately. Drop 3-4 balls in one batch. Cook until golden brown by turning the bonda whenever needed. Keep the flame medium. Drain the bonda in a tissue paper. Serve with coconut chutney or tomato sauce ! Enjoy !

Note

Do not add more rice flour. Usually besan and rice flour should be added in the ratio of 3:1 to get a thick coating. But here I used little more rice flour to maintain crispiness. You can follow the same batter recipe for making bajii too. Replace ginger&garlic paste with hing. Potato is used as a binding agent for the dough. You can skip adding potatoes and use little corn flour and maida to make the tight dough.

Try this kids friendly evening snack for your daughter and son after they are back from school. Enjoy your tea time !

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Paneer Tikka Recipe on Tawa , Green Chutney With Curd - Stove Top Version

Last week, I made paneer tikka  on tawa for the first time using gas stove .Even though I have an oven with microwave, convection and grill options, I din’t want to make use of it as it was my first attempt. So I tried in my new non-stick tawa. It came out very well. Paneer was perfectly browned & soft. I watched Sanjeev kapoor channel’s youtube video hosted by my favourite Chef Harpal singh. I had already tried Corn cheese balls following his recipe and it was a super hit among my family and friends. So I tried this recipe without any hesitation. He demonstrated the recipe using gas tandoor but I made the same in tawa.


Sendhil loved it and relished the tikka with green chutney adding curd. I became very happy and confident enough to try this recipe for my guests too. Soon I must try the same using my oven’s grill option and make a post here. Now lets see how to make paneer tikka using gas stove on tawa with green chutey as side dish.

Paneer tikka recipe-Stove top version & Green chutney

Paneer tikka recipe using Tawa in Gas stove and its most popular side dish - Green chutney

Cuisine: Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Paneer - 100 gms Tomato - 1 no ( deseeded,optional,i dint use) Green capsicum - 1/2 no (u can use colourful bell peppers too) Big onion - 2 nos Cooking oil – 2 tbsp For marination Hung curd or thick curd - 1/2 cup Kashmiri Red chilli powder - 1/2 tsp Tandoori masala powder - 1.5 tsp Ginger&garlic paste - 1/2 tsp Chat masala powder- 1/2tsp Kasoori methi - 2 pinches Lemon juice - few drops Salt - as needed To roast Butter – 1.5 tbsp Besan flour - 1.5 tsp Ajwain - 1/8 tsp Mustard oil or cooking oil – 2 tbsp + 2 pinch of turmeric powder Green Chutney with curd Mint+coriander leaves – 1/2 cup Green chillies – 1or 2 no Thick fresh Curd – 1/4 cup Roasted cumin powder – 1/8 tsp Chat masala – a pinch Garlic cloves – 2 nos Ginger – 1/2 inch piece Black salt – 2 pinches Sugar - 1/4 tsp Salt – as needed

HOW TO MAKE PANEER TIKKA ON TAWA - METHOD

Heat butter in a kadai and roast the ajwain & besan flour. Roast well in medium flame for 2-3 minutes till u get a nice aroma. It will turn like a thick paste. Set aside and let it cool. Soak the skewer in water for 30 minutes to avoid getting burnt. Take the hung or thick curd in a wide bowl. Add 1 tbsp of roasted besan mix. Mix the spice powders, g&g paste, salt , kasoori methi and few drops of lemon juice. Check for taste and set aside. Heat 2 tbsp of mustard oil & when it starts to smoke, add turmeric powder. Switch off the flame immediately & add the oil to the marinated masala.  Cut the paneer ,tomato, capsicum and onion into square shared pieces as shown in the pic. Now add all the veggies to the masala and allow it to marinate for minimum 2 hours or over night in refrigerator. Arrange the marinated pieces in a skewer or tooth pick. I placed paneer, then onion, capsicum and I repeated the same order. I finished it with a paneer piece. You can order them as per your wish. Heat 2 tbsp of oil in a non-stick tawa. After the oil is heated, turn the flame to low. Keep the skewer and cover the tawa with a lid. Let it cook for 2-3 minutes. Then turn the skewer and cook the other side till it turns golden brown. Keep turning every now and then till you achieve the color. Onions, capsicum, paneer would be roasted well and will give a nice smell. Remove in a plate and serve it really hot with green chutney to enjoy its best taste. Alternate method : Instead of skewing all the veggies, you can saute each vegetable separately in oil and then arrange them in toothpick or skewer. Green chutney for paneer tikka : Wash and take mint+coriander leaves in a mixie jar. To this, add all the other ingredients.Grind it to a smooth paste adding curd. Do not add water. Remove the chutney & serve with tikka.

Note

Adjust the spices as per your taste. If you don’t have tandoori masala, add garam masala instead. But tandoori masala works the best.

Paneer tikka is ready to relish with green chutney & garam garam Chai. Enjoy !!

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White Paneer Korma Recipe - Paneer kurma - Paneer Recipes

Today I made this Paneer white kurma after seeing the recipe in a cookbook by Deepa sekar. She had given the title as”Paneer Pasanda” but I guess paneer pasanda recipe is different. This white gravy is very much related with Shahi paneer masala. So I named it as “Paneer white korma” after seeing its color. This gravy is of pucca North Indian style and not related to South Indian kurma in any way. There is neither tomato nor coconut used in this recipe. Boiled, cooked onions with milk makes the base for this white based gravy.So this korma has got a mild sweet taste which I loved it the most. Basically I like the combination of sweet and spice taste in gravies.So I loved this gravy to the core and I licked the kadai thoroughly before washing. This white kurma(vellai kurma) tastes the best with chapathi/Roti & Naan but not with rice.I packed it for Sendhil’s lunch box today and waiting for his feedback. Friends,if you like mildly sweetish gravies,do try this recipe.I am sure kids would enjoy this with chapathi.
Check out my restaurant style Paneer butter masala , Palak paneer recipe , Kadai paneer

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Phool Makhana Curry Recipe|Lotus Seeds Gravy With Paneer

I came to know about Phool Makhani(Puffed Lotus Seeds/Fox nut in English) recently through my blogger friends. As soon as I came to know about them, I looked for its health benefits and amazed at it. I have listed them below. Please have a look so that you can have it whole heartedly without any fear. I used to have Lotus stem fryums( Thamarai thandu vathal in Tamil) buying from Home foods, Salem when I was pregnant. My Doctor suggested me to eat them as it is very rich in calcium.Similarly the nutritional facts of Phool makhana makes you buy them immediately. I bought it from Metro, Kanakapura road. I guess you can find them in Nilgiris too. You can prepare recipes like Roasted masala phool makhani, makhana kheer, gravy, phool makhana curry, pulao and much more.Very soon I will share phool makhana kheer recipe.
Coming to today’s recipe, last week I got a mail form BigBasket.com asking me to do a guest post. I generally don’t accept any promotional posts. So I was in hesitation. When I told about this offer to my friend Shalini, she suggested me to do it as she buy groceries and vegetables from Bigbasket regularly and she gave a very good feedback about them. So I accepted to make a post. They immediately sent me this phool makhani, paneer gravy recipe. I made some changes in the original recipe and made it for Sendhil’s lunch box as a side dish for Roti/Chapathi. I too had the same for lunch. It was very nice, flavorful and kadai licking good. It tastes very similar to Paneer butter masala. Addition of phool makhana made it more healthy. Try this Yummy North Indian Gravy with lotus seeds. You will love it for sure.

Check out my other paneer recipes HERE.

Health benefits of phool Makhana

Source: http://manjumakhana.com/ & http://shilpsnutrilife.blogspot.in/

1. Makhana helps in cardiac protection,regulates blood pressure and relieves numbness and pains in joints.
2. It prevents premature aging,arthritis.
3. It is rich in calcium,protein when compared with other nuts.Popped makhana contains almost 12% of protein
4. It benefits kidney,spleen and heart.
5. Makhana is very useful for women during and post pregnancy period.
6. The seed also has calming properties that alleviate restlessness, palpitations, and insomnia.It is good for impotency too.

Phool Makhana Paneer Gravy Recipe

Yummy North Indian style gravy recipe using phool makhana and paneer - An awesome side dish for roti

Cuisine: Indian

Category: Gravies

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup = 240ml Phool makhana/Lotus seeds/Fox nuts- 1/2 cup Paneer - 50 gms ( 1/2 cup) To saute n grind Cooking oil + ghee - 2 tbsp + 2 tsp Cardamom – 1 no Ripe tomato - 4 nos Big onion- 2 nos Green chilli - 1 no ( long) Ginger garlic paste - 1/2 tsp Turmeric powder - 1/8 tsp Red chilli powder - 1/2 tsp( Use 1 tsp for more spice taste) Dhania powder - 1 tsp Garam masala powder - 1/2 tsp Sugar – 1/2 tsp Cashew nuts - 6 nos Water – as needed To add at the end Fresh cream - 2 tbsp ( optional) Kasoori methi - 1/4 tsp ( crushed) Boiled milk - 1/4 cup Coriander leaves - few ( to garnish) Lemon juice – few drops (optional)

METHOD

Heat 1 tsp of ghee in a kadai. Roast the makhana for 3-4 minutes and set aside. Boil water in a bowl and add the chopped paneer cubes. Let it soak in hot water till use.This helps u get soft paneer pieces. Chop onions, tomatoes and slit chilli. Keep aside. Heat  1 tbsp oil+1 tsp ghee in a kadai and add cardamom. Saute onions,ginger-garlic paste till its raw smell vanishes. Now add the green chilli and saute for a second. Add tomato pieces.Saute till mushy adding required salt. Add red chill powder, dhania powder & garam masala powder. Saute them in medium flame. Switch off the flame & add cashew nuts. Let it cool. Grind this mixture to a smooth paste adding water. Heat 1 tbsp of oil & splutter cumin seeds, add this paste. Saute well till oil separates. Add a cup of water and boil for few minutes. It splutters,be careful. Lastly add the roasted makhana, paneer pieces. Add milk, sugar. Mix well and switch off the flame. Add crushed kasoori methi & fresh cream at the end. Remove and garnish with coriander leaves. Adjust the consistency of gravy by adding more milk or water as it thickens after cooling down. Serve & Enjoy with roti/chapathi !

Note

For variations, you can saute the tomatoes and make this gravy instead of grinding a paste. Use either phool makhana or paneer in this gravy.

Enjoy this healthy, tasty phool makhana gravy with roti/chapati. Tastes so good !

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Easy Paneer Kheer|Paneer Payasam Recipe-Holi Recipes

Wish u all a very happy HOLI
On this holi day,i have come up with an easy peasy kheer recipe which can be made under 15 minutes.This paneer ki kheer/cottage cheese pudding also known as Chenna kheer is an awesome bengali dessert recipe which they usually make it for festivals like dussehra,Durga pooja,Diwali and Navratri.Actually i had planned to share paneer burfi or Balushahi/Badusha recipe today as my Holi special dish.But unfortunately,all the pics gots deleted from my SD card by mistake.I struggled to retrieve it but i couldn’t.I became very much disappointed but still i don’t want to give up making a sweet post on this festival day.Suddenly I remembered about this Paneer kheer recipe which i had tried for my last year’s Holi lunch menu.It was a super hit recipe in my house.So i prepared the same and refrigerated it to serve chill for my daughter and husband this evening.I am sure they will love it.Friends,if u have not planned anything for today’s celebration and if u wish to make something special and rich,this paneer kheer is a wise choice.You can make it in the next 15 minutes if u have store bought paneer ready in hand.Of course,freshly made chenna/Paneer tastes the best but still store bought paneer works fine.Its one of the best ways to make our kid consume paneer and as u all know,its a protein rich, healthy recipe for them.Try this easy paneer payasam for this festival of colors & have a fun filled,colorful celebration !!
Lets see how to make this paneer ki kheer..

Easy paneer kheer recipe

Paneer kheer/Paneer payasam recipe-Easy n delicious dessert recipe for celebrations.

Cuisine: Indian

Category: Sweet

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Fresh paneer block - 100 gms/Grated paneer - 3/4 cup Milk - 2.5 cups ( 500ml) Sugar – 4-5 tbsp Corn flour or rice flour - 1.5 tsp ( dissolve in 2 tbsp of water) Condensed milk - 1 tbsp ( optional) Cardamom seeds - 2 no ( crushed ) Chopped nuts - a fistful Rose essence - few drops Saffron threads - few ( optional)

METHOD

Wash and grate the paneer using a small holed grater.Set aside.Boil the milk in a pan and when it comes to boil,add sugar and corn flour water. Allow it to roll boil for 5 minutes.In the mean time,chop the nuts and keep it ready.Add the cardamom powder and condensed milk.Lastly add the grated paneer and give a boil for 2 minutes.U will find the kheer becomes thick.Switch off the stove and add few drops of rose essence.Refrigerate for an hour and serve chilled OR enjoy it warm by sprinkling the chopped nuts and few saffron threads! Looks rich and colorful,tastes rich and delicious!! This kheer tends to thicken as it cools down.So dilute it by adding more milk & sugar if u wish.

Note

You can add freshly made chenna/paneer too.It tastes even more delicious and gives melt in mouth texture. When u use store bought paneer,make sure u use the fresh ones.Else u may get a tangy taste. Never boil the kheer for longer time after adding paneer because paneer may turn chewy. Adding cardamom seeds & rose essence gives a nice flavor to the kheer.So do not skip it. I used saffron threads only for photos.I did not add it in the actual recipe.

Enjoy this creamy paneer kheer with your loved ones.Tastes even more delicious !! Happy Holi

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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.

Click on this links to know more about Mother’s Recipe products.

http://mothersrecipe.com/

https://www.facebook.com/imissmymothersrecipe?fref=ts

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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