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Showing posts with label PANEER RECIPES. Show all posts
Showing posts with label PANEER RECIPES. Show all posts

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 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

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February 3, 2016

Chanar Dalna Recipe – Bengali Recipes

Chanar dalna recipe
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

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January 18, 2016

Paneer Dosa Recipe – Paneer Masala Dosa - Dosa Varieties

Paneer dosa recipe
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 masala dosa

Paneer dosa recipe


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.
Paneer dosa recipe
  • 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.
Paneer dosa recipe
  • Now add tomato pieces.Saute until mushy. Add turmeric powder,red chilli pwd, dhania pwd & garam masala powder. Mix well. Add the required salt.
Paneer dosa recipe
  • Lastly add the grated paneer. Mix well.Check for taste. Garnish with mint leaves and coriander leaves, switch off the flame.
Paneer dosa recipe
  • 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.
Paneer dosa recipe
  • 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 !
Paneer dosa recipe


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 !!
Paneer dosa
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December 11, 2015

Paneer Paratha Recipe - Stuffed Paratha Recipes

Paneer paratha recipe
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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November 13, 2015

Paneer Korma Recipe ( Mughlai ) - Paneer Recipes

Paneer korma recipe 
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 Happy.
Do check out my North Indian style White Paneer Korma Recipe too !
Paneer Korma

Paneer korma recipe


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.
Paneer kurma
Paneer kurma

  • 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.
Paneer kurma
Paneer kurma
  • 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 !
Paneer kurma
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.
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September 8, 2015

Matar Paneer Recipe-Paneer Recipes

Matar paneer recipe
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

Matar Paneer Recipe


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.
Matar paneer recipe

  • 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.
Matar paneer recipe
Matar paneer recipe

  • 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 !
Matar paneer recipe
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 !
Matar Paneer masala recipe

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September 7, 2015

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


Matka 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 !

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