Chilli Paneer

My second recipe for Make a meal theme is a side dish. This is a side dish you can serve with rice or noodles. You can make this chilli paneer with gravy or you can make it as a dry dish both will work as a side dish. Is there any original recipe for this chilli paneer I didn't check. But there are many versions for this recipe, I think it's a fusion recipe and I gave few my own touches to the recipe.  I made fried rice with fresh green garlic with this Chilli paneer to make it a meal.

INGREDIENTS:---

Paneer  ---  250 grams

Capsicum  ---  2 big cut in to cubes

Ginger  ---  1 inch piece chopped

Green chillies  ---  5 finely chopped

Spring onion --- 1 cup chopped

Onion  ---  1 big cut in to cubes

Corn flour  ---  1/4 cup

All purpose flour (maida)  ----  2 tab sp

Pepper powder  ---  1/2 tea sp

Ginger and green chilli paste  ---  1 tea sp

Sweet chilli sauce  --- 1 tab sp

Hot and sweet tomato sauce  ---  1 tab sp

Oil for frying paneer pieces

METHOD:----

1. Cut paneer in to one inch long cubes sprinkle pepper powder, a pinch of salt 1/4 tea sp of ginger and green chilli paste mix well to coat the spices.

2. Add corn flour and 1 tab sp all purpose flour sprinkle little water mix well and set a side.

3. Spread remaining all purpose flour in a plate, take paneer pieces and roll them on dry flour and set a side.

4. Heat oil in a deep frying pan and slowly drop paneer pieces in to the hot oil and fry till golden in a medium heat. Don't fry paneer pieces for long time paneer will turn hard. Remove from oil set a side.

5. Heat oil in a pan add chopped ginger and green chilli fry for a while in a high heat.
6. Add onion and capsicum cubes give a good stir, add 1/2 chopped spring onion mix well.
7. Now add ginger and green chilli paste, sweet chilli sauce, hot and sweet tomato sauce quickly give a good stir.
8. Add fried paneer pieces quickly give a good stir, mix well to combine every thing.
Remove from fire sprinkle with remaining chopped spring onion and serve with fried rice or noodles.
If you want to make this with gravy then mix one tea sp corn flour in 1/2 cup water and add this corn flour water at the end mix well and remove from fire.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#71 

Tawa Paneer Tikka

Paneer Tikka is a vegetarian alternate to meat tandoor snacks. Tikka is a dish which is cooked on a tandoor, but you can always make a tikka recipe on stove top. I tried to make it in my OTG but some how I felt the paneer was not properly cooked and didn't get that smokey flavor. When I tried it on tawa that taste almost like the tandoori tikka, of course not a perfect tandoor flavor but you can enjoy the paneer tikkas at home.  

I am not a big fan of paneer may be because of it's bland taste. But like this spicy dishes I can enjoy any time. This paneer tikka recipe is a different one then other recipes. I made the marinate according to our taste. I used red chilli, ginger garlic paste, soak dry red chillies and grind with ginger and garlic to give fresh and spicy flavor. If you felt that it will be spicy then avoid dry red chillies and add just ginger garlic paste and a half  tea sp of red chilli powder or you can avoid red chilli powder also and add only ginger garlic paste. Any way we are going to add green chutney, there will be green chillis in green chutney that spice will give a mild spicy flavor to your tikka.

I made a mint raita to go with this tikka, grind 1 cup of mint leaves, 1/4 cup of coriander leaves, few garlic cloves and two green chillis in to a coarse paste add salt to taste and mix with yogurt. this mint raita will be a good combination with any tikka, stuffed parathas, tikkis and you can serve this raita just with a masala papad.

So now lets check the recipe.........

INGREDIENTS:---

Paneer  ---  250 grams

Capsicum  ----  2 big

Tomato  ---  2 big

Onion   ---  1 big

Green chutney  ---  2 tab sp

Ginger, garlic, red chilli paste  ---  1 tab sp

Curd  ---- 1/2 cup

Salt to taste

Chat masala  ---  1 tea sp 

METHOD:----

1. Cut paneer in to cubes, cut capsicum, tomato and onion in to cubes.

2. Whisk curd till smooth and add green chutney, ginger, garlic, red chilli paste, chat masala, salt to taste mix well.

3. Add paneer cubes to the curd mixture mix well to marinate the paneer pieces,set a side at least for half an hour (if possible leave this marinated paneer pieces in fridge for over night).

4. Heat a tawa sprinkle little oil, take paneer pieces from the marination and place them on the tawa and roast both side till golden.

5. In the mean while add tomato, capsicum and onion pieces to the left over marination mix well to coat.

6. Place the marinated vegetable pieces on the tawa and roast both sides.

7. Remove the paneer and vegetable pieces from the pan and arrange them on a satay stick and again place them on a hot tawa, sprinkle little oil on top and cook on a medium heat all sides till golden.

Serve with mint raita or green chutney....  

Add paneer cubes to the curd mixture mix well to marinate the paneer pieces,

add tomato, capsicum and onion pieces to the left over marination mix well to coat.

Heat a tawa sprinkle little oil, take paneer pieces from the marination and place them on the tawa and roast both side till golden.

Place the marinated vegetable pieces on the tawa and roast both sides.

Arrange paneer and vegetable pieces one by one on a satay stick and again place them on a hot tawa, sprinkle little oil on top and cook on a medium heat all sides till golden.
Serve with mint raita or green chutney and salad..
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#71

C For Chhanar Dalna (Cottage cheese cubes in gravy)

 We took our first break(Sunday) for this month Mega Blogging Marathon. Now we are going to start our marathon from today with the next letter in Alphabets that is the third letter C.  When I was searching recipes for this, came to know some interesting vegetable names start with this letter in Bengali. Chalkumro (Ash gourd), Chiching (snake gourd) and Chhana (cottage cheese, paneer). But I wanted to do a very popular and favorite recipe, so I stick to do some thing with chhana. Again in a confusion what to make Chhanar payesh or Chhanar dalna, but hubby's vote goes to Chhanar dalna so for C it is CHHANAR DALNA.
                                                Chhana is nothing different but paneer in Bengali. The only difference between chhana and paneer is, chhana is a bit more moist then paneer. Chhana is mostly used for making sweets and freshly made for those sweets like Rasgollas, Rasmalai, Sondesh, Chhanar jalebi, Chanar payesh, Pantua. For making chhana mostly they use cow's milk and some say even buffalo milk works well then cow's milk but that is a personal choice. With this chhana two side dish are very popular in Bengali cuisine. One is chhanar dalna and the second one is chhanar kalia. Both are almost same recipes. For chhanar kalia they make chhanar balls and deep fry them in hot oil and then drop them in to a gravy,
                                                                         

                                                                       For chhanar dalna they tie chhana in a cheesecloth to remove the extra wheywater and make it firm then cut in to pieces or in to circles and then shallow fry in ghee till golden. Now today's cooking style is well known as dalna. Dalna is mixed vegetables or eggs cooked in a thick gravy with ground spices like garam masala and final touch with a spoon of ghee. So try to use home made chhana for this dish if not possible you can use store brought paneer also...
                                                              Other then chhana you can make this dalna with lentil cake pieces which is called Dhokar dalna will post the recipe soon 
Recipe source ---  Samdeepa
INGREDIENTS:---
Chhana  ---   250 grams Cut in to cubes are small circles
Potato  ---  2 big diced
Tomato   ---  2 chopped
Green chillies  ---  3 crushed
Ginger  ---  2 tab sp freshly grated
Oil   -----  2 tab sp
Ghee  --- 1/2 tea sp
Salt to taste
Sugar  --- 2 tea sp
Bay leaves  ---  2
Cardamom  --  2
Cloves  --  2
Cumin seeds  --- 3/4 tea sp
Dry red chillies  -- 2
Cumin powder  --- 1 tea sp
Coriander powder  -- 1/2 tea sp
Red chilli powder  --- 1/2 tea sp
turmeric powder  --  1/4 tea sp
Garam masala  ---  1/4 tea sp optional
METHOD:----
1. Heat one tab sp oil in a pan and fry chhana pieces sprinkle with little turmeric powder and fry till they turn in to nice golden color, remove and set a side.
2. Add the other one tab sp oil to the same pan and add cloves, cardamom, cuminseeds, dry red chillies, bay leaf let them splutter then add potato pieces, sprinkle little salt and turmeric give a good stir and fry till they turn in to pale golden.
3. Make a paste with chopped tomatoes in a blender and add this tomato paste along with grated ginger and cook till raw smell is gone.
4. Now cook this masala till oil separates  from the masala.
5. Now take cumin powder, red chilli powder, coriander powder, remaining turmeric powder in a small bowl and add little water make a paste add this paste to the pan and fry for five minutes or till oil comes out on the surface by the time the masala will turn in to deep red color.
6. Add fried chhana cubes and mix very gently to combine every ting well, add 1 cup warm water check the salt and adjust  and add salt to taste cover with lid and cook till potatoes are done.
7. Remove and add sugar mix gently so that chhana peaces won't break, so take care when you mix the Chhanar Dalna.
8. Add ghee and garam masala powder(optional) cover and switch off the heat, let it sit like that till you serve.
Serve hot with plain rice or roti......

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up

Paneer Pasanda

My first recipe under North Indian Side dish for BM45. My first recipe under this theme is with paneer. We both like paneer, so I use it once in every 15 days. Long back I have tasted this paneer pasanda in a restaurant from that time I wanted to try this at home. Paneer pasanda is a recipe where paneer was stuffed with dry fruits and paneer mixture then deep fried and served with a rich creamy gravy. Perfect side dish with roti and naan.. So lets check the recipe 

INGREDIENTS:--

Paneer  ----    250 gms

Cashew nuts  ---  1 tab sp chopped

Raisins   --- 1 tab sp

Green chutney  ---  2 tab sp or you can use one tab sp chopped coriander, one tab sp chopped mint with one finely chopped green chilli freshly chopped herbs will give a better flavor. I used chooped not the green chutney.

Salt to taste

Cornflour --- 4 tabs p

For gravy:--

Oil  ---  2 tab sp

Cinnamon -- 2 inch sticks 2

Cardamom  --  4

Bay leaves  ---  2

Cloves  --  4

Onion  ----  2 medium

Green chillies  ---  2 finely chopped

Ginger garlic paste  ---  2 tea sp

Tomato  pure  --  1/2 cup

Red chilli powder  ---  1 tea sp

Turmeric powder  ---  1/4 tea sp

Coriander powder  ---  1 tea sp

Salt to taste

Cream   ---  1/2 cup

                                                                  

METHOD:--

1. Cut onion in to cubes, boil one cup water in a pan add onion cubes and cook for one minute. Switch off the heat, drain the water in to another bowl and store this water we can use this water for gravy.

Now grind this boiled onion in to a fine paste and set a side.

2. Cut the paneer in to four thin slices and mash the remaining paneer.

3. Finely chop the cashew nuts and add to mashed paneer along with raisins,chopped green chillies, chopped coriander, chopped mint or green chutney, salt to taste and mix well to combine.

4. Now spread this paneer and cashew mixture on one paneer slice, place the other paneer slice on top of it cut in to triangles.

5. Make a thick batter with cornflour and 1/2 cup water.

6. Heat oil in deep frying pan. Dip the stuffed paneer pieces in this cornflour batter and fry in the hot oil till golden, remove from oil  and set a side.

7. Now for gravy heat oil in a pan add bay leaves, cinnamon, cloves and cardamom saute for a while then add onion paste and ginger garlic paste saute for three minutes.

8. Add tomato puree saute for two minutes then add turmeric powder, red chilli powder, coriander powder, Green chillies, salt to taste mix well and saute for two minutes then add 1/2 cup water(here we can use that water which we saved from boiled onion) and cook for 5 minutes. 

9. Add paneer triangles to the gravy, mix once very gently and cook for three more minutes.

10. finely add cream and switch off the heat.

Serve hot with Roti, naan, pulao.

Notes:--

1. You can shallow fry the paneer .

2. Can add crushed kasoori  methi in the gravy.

3. Can add grated carrot in the stuffing to make more colorful.
Let's check Blogging Marathon page  

Palak Paneer

Palak (Indian Spinach) is one of the favorite leafy vegetable in North India. I south India few years back only we introduced to palak and paneer. A creamy, rich green gravy with delicious white paneer cubes looks very appetising. Now we start getting fresh palak in the market. My mother always says that do not buy green leafy vegetables in the rainy season. So we used to wait for the season for green leafy vegetables like gongura, palakura(palak), chukkakura and other green leafy vegetables. Normally we in Andhra pradesh use palak to make dal and stir fry. This Palak paneer we adopted from Punjabi cuisine and now This become a favorite and also famous dish so let's check how I made this popular dish..
INGREDIENTS:---
Palak (spinach)   ----  2 bunches
Paneer (Indian cottage cheese) ---  100 gms cut in to 1/2 inch cubes
Onions  ---  3/4 cup finely chopped
Garlic  --- 5 cloves
Ginger  ---  1 inch piece
Green chillies  ---- 3 cut in to small pieces
Tomato puree  ----  3/4 cup
Turmeric powder  ---- 1/4 tea sp
Kasuri methi --- 1/4 tea sp
Salt to taste
Garam masala  ---  1 teasp
Oil --- 1 tab sp
Butter  -- 1tabsp
Fresh cream  --- 2 tab sp
                                                 

METHOD:--
1. Remove stems and wash spinach thoroughly in running water.
2. Blanch spinach in salted water for two minutes, refresh in chilled water. Squeeze out the extra water.
3. Add green chillies, garlic cloves, ginger pieces to blanched spinach and make a puree.
4. Heat oil in a pan and fry paneer pieces till they turn in to light pink color remove and set aside.
5. Add cumin seeds to the same oil, add chopped onions and fry till translucent, add turmeric powder stir for a while.
6. Now add spinach puree, butter give a good stir and cook in a very low heat till oil leaves from the sides.
7. Add tomato puree and half cup water and mix well to combine every thing and cook in medium heat till the gravy leaves oil from the sides.
8. Add salt to taste, garam masala, kasuri methi, paneer cubes mix gently and keep the flame in low, cook for five more minutes. Add fresh cream mix gently and remove from heat.
Serve hot with roti or rice.
This is my second recipe for Blogging Marathon 27th edition under Seasonal recipes theme let's check other BM members recipes here


 

Paneer Koftas in Lasuni Dhaniya Gravy

My 7th recipe with paneer in Blogging marathon. the combination of paneer and capsicum go very well that is my favorite too but this gravy with coriander and garlic flavor is just simply superb. Actually My plan for the last recipe with paneer in this marathon is a sweet. When I saw some crumbled paneer left in the fridge which I made for parathas. I already add salt and garam masala to this crumbled paneer so I cannot make any sweet with this. Then I decided to make koftas and I wanted to try them with a different flavored gravy so here is the recipe...

INGREDIENTS:---

Paneer --- 1 cup crumbled or grated

Green chillies --- 2 chopped

Salt to taste

Garam masala --- 1/2 tea sp

Bread slices -- 2

Oil for deep frying.

For gravy :---

Chopped coriander --- 1 cup

Garlic cloves --- 9

Green chillies --- 3

Onion -- 1 small chopped

Lemon juice --- from 1 lemon

Turmeric powder -- 1/4 tea sp

Salt to taste

Oil --- 1 tea sp

METHOD:--

1.Take chopped coriander leaves, Garlic, Green chillies, chopped onion and grind them in to a fine paste.

2. Add salt, lemon juice mix well and set a side.

3. Break bread slices in to small pieces, add paneer, green chillies Add salt to taste, garam masal mix well with your hands to make smooth dough.

4. Make small balls out of this paneer dough and deep fry in hot oil till they turn in to golden remove and set a side.

5. Heat one tea sp oil in a other pan add coriander and garlic paste, turmeric powder, salt to taste give a good stir and cook for 2 minutes.

6. A paneer koftas to coriander and garlic mixture mix well serve hot with roti or rice.

This is my last recipe in the theme of paneer for Blogging Marathon 12 th edition at Valli s spice your life lets check the Marathon Page

Paneer Bread Rolls

Bread rolls are my all time favorite snack.My mother used to make them in a round shape with potato filling and she use to call the bread bonda. Paneer filling gives a different taste and flavor to this rolls. You can add any other vegetables like chopped carrot, beans, green peas, sweet corn but vegetables dominate paneer flavor and taste. Here I go with the recipe..

INGREDIENTS:--

Paneer --- 1 cup crumbled

Capsicum -- 1/2 cup chopped

Onion --- 1 small chopped

Green chillies --- 1 tab sp chopped

Ginger garlic paste --- 1 tea sp

Salt to taste

Garam masala powder --- 1,2 tea sp

Fennel seeds --- 1 tea sp

Oil --- 1 tab sp

Bread slices --- 9

Milk --- 1/4 cup

Oil for deep frying.

METHOD:--

1.Heat oil in a fry pan, crush fennel seeds and add to oil then chopped onion fry for a while.

2. Now add chopped green chillies, chopped capsicum, ginger garlic paste give a good stir.

3.Then add crumbled paneer, garam masala, stir well and fry for 2 minutes.

4.Remove from heat and set a side.

5.Cut the edges of bread slices, sprinkle little milk over the bread slices to wet them.

6.Squeeze extra milk from bread slices place a spoon full of paneer mixture in one side of the bread slice and close from the other side.

7.Seal tightly so that the filling wont come out when you deep fry the rolls.

8.Heat oil for deep frying and drop prepared rolls in to the hot oil and fry till they turn in to golden.

Serve hot with green chutney and tomato sauce..

This is my post of the day 6 for Blogging Marathon 12 th edition at Vallis spice your life lets check the Marathon page

Cabbage And Paneer Paratha

I am a big fan of stuffed parathas and like them hot and crisp with curd and pickle.When ever I make paneer paratha s with only paneer they become soft with in few minutes. Then one fine day I saw this cabbage and paneer paratha in Taraladalas book. I really enjoy this parathas every time. Crunchiness of the cabbage and mild flavor of the paneer makes this parathas more interesting. Here I go with the recipe.....

INGREDIENTS:--

Whole wheat flour --- 1 cup

Salt --- 1/4 tea sp

Oil --- 1 tab sp

For Stuffing:---

Cabbage --- 1/2 cup grated

Paneer --- 1 cup crumbled

Fresh coriander leaves --- 2 tab sp chopped

Green chillies --- 3 finely chopped

Salt to taste

METHOD:---

1.Sprinkle little salt over cabbage mix well and set a side for ten minutes.

2.Add salt and oil to the whole wheat flour sprinkle enough water, knead a soft dough,knead well for 5 minutes.

3.Now squeeze out the extra water from cabbage take it in a bowl and add chopped green chillies, crumbled paneer, chopped coriander leaves, little salt mix well to combine every thing.

4. Divide the dough in to equal portions, make small puris out of this dough and place the paneer mixture in the center of the puri cover from all sides to cover the paneer mixture and press this in to a thick round chapathi.

5. Cook the paneer stuffed chapathi on a hot tawa (griddle).

6.Sprinkle little oil and cook both sides till they turn in to nice golden color.

Serve hot with curd and pickle or any other curry you like...

This is my 5th recipe with the theme paneer for blogging marathon 12 th edition At Vallis spice your life lets check blogging marathon page.

Paneer Tikka Kathi Roll

Kathi roll is one of the most popular food in fast food centers in India.Most of the rolls what we get in this fast food centers they make the roti with wight flour(maida).But we can use whole wheat flour rotis at home, which is a good source of fiber.The paneer and vegetable filling gives a good source of vitamins, calcium, the masalas and marination will give a typical Indian flavor.Totally these are the healthy and complete meal by themselves and a great choice for packed lunch.. Here how I made them....

INGREDIENTS:--

Paneer --- 100gms

Tomato -- 1 big

Capsicum -- 1 big

Oil ---- 1 tab sp

For Marination:---

Curd -- 1/4 cup

Ginger garlic paste -- 1 tea sp

chat masala -- 1/2 tea sp

Garam masala -- 1/2 tea sp

Red chilli powder --- 1 tea sp

Dried fenugreek leaves (kasuri methi) ---1 tea sp

Salt --- 1 tea sp or according to your taste

For rotis:--

Whole wheat flour ---- 1 cup

Fresh curd ---1 tab sp

Water for kneading the dough

Salt to taste

Cabbage --- 1/2 cup cut in to long strips

Onion -- 1/2 cup cut in to thin slices

Tomato sauce -- 1 /4 cup

1. Cut paneer, tomato, capsicum in to one inch cubes.

2.Take a bowl and add all marination ingredients mix well to combine everything then add paneer, tomato, capsicum pieces toss lightly and set a side to marinate for ten minutes.

3. In the mean time take whole wheat flour, salt,1 tab sp curd, and sprinkle enough water and knead a smooth dough.

4. Divide the dough in to equal potions and roll them in to thin rotis.

5.Cook the roti on a hot tawa(griddle), cook both sides remove and set a side.

6. Now heat oil in a non-stick pan add marinated paneer and vegetable pieces give a good stir.

7. Cook this mixture till all the masala coats over the pieces stir in between and cook in a high flame for five to seven minutes.

8.Now spread 1 tab sp of tomato sauce on each roti, sprinkle some cabbage strips and onion slices in the center of the roti .

10. Then spread good portion of paneer tikka filling and roll up tightly.

Serve hot with tomato sauce

this is my 4th recipe for Blogging Marathon 12 th edition by valli at spice your life let's check Marathon page what others were cooking to day

Kadai Paneer

Paneer and capsicum is one of the best combination in food.If it is a paneer tikka or any other curry these two ingredients go very well both together.Kadai paneer is a popular dish in paneer recipes.This one is a good combination for rotis, pulao.My recipe is little different then the original recipe. I like to marinate paneer before 1/2 hour whatever curry I am making with paneer, because Paneer did not have any taste.

So like this I made my Kadai paneer.....

INGREDIENTS:---

Paneer --- 100gms.

Capsicum --- 1 big

Tomato --- 1 big

Onion --- 1 big

Ginger, garlic paste --- 1 tab sp

Green chutney --- 2 tab sp

Coriander powder --- 1/2 tea sp

Cumin powder --- 1 tea sp

Garam masala --- 1/2 tea sp

Red chilli powder --- 1/2 tea sp

Dry mango powder --- 1/2 tea sp

Salt --- 1 tea sp or according to your taste

Oil --- 1 tab sp

METHOD:--

1.Cut paneer in to 1 inch cubes.

2.Take green chutney and ginger, garlic paste in to a bowl add paneer pieces mix well to coat paneer pieces, set a side for 1/2 hour.

3.Cut capsicum in to 1 inch strips, onion, tomato in to slices

4.After 1/2 hour heat oil in a deep frying pan add paneer pieces(add only paneer not the masala) fry till they turn in to golden.

5. Then add capsicum strips, sliced onion, coriander powder, cumin powder, dry mango powder, red chilli powder, salt to taste, left over masala which we marinate the paneer pieces stir well to combine everything.

6.Fry this till onion turns in to transparent then add sliced tomato keep stirring.

7. Cook for 5 minutes then sprinkle garam masala powder give a good stir and switch off the heat.

Serve hot with roti, chapati, pulao or simply with steamed rice..

This is my third recipe for blogging marathon 12 th edition at Valli s spice your life lets check the Marathon page what other marathoners were cooking.

Paneer and Cashew Chutney Pulao

Here is my second recipe with paneer for Blogging Marathon.Paneer is one of the best protein source for vegetarians. Paneer is an Indian cheese originated from eastern part of India commonly known as chhena. Now a days paneer dishes are getting popular in South India also.So most of the recipes with paneer will be in north Indian flavors.Todays my recipe with paneer is a chutney flavored rice with paneer and cashew nut let's check how I made it....

For chutney:--

Fresh mint leaves -- 1/2 cup

Fresh coriander leaves --- 1 cup

Green chillies ---- 4

Garlic ---- 4 flakes

Salt --- 1/4 tea sp

Lemon juice ---- 2 tea sp

Roughly chop mint,coriander leaves,garlic,green chillies take them in to a mixer jar, add lemon juice, salt and grind to a fine paste with out adding water.

Remove from mixer jar set a side.

Other Ingredients:---

Basmati rice --- 1 1/2 cup

Paneer -- 100gms.

Cashew nuts --- 15

Curd ---- 1 tabsp

Oil --- 1 tab sp

Cumin seeds --- 1 tea sp

Salt to taste

1.Cut paneer in to 1/2 inch cubes.

2. Take 1 tab sp green chutney,curd,paneer pieces mix well to coat paneer pieces and set a side for 1/2 hour.

3.In the same time soak rice for 15 minutes.

4. Heat a tawa(dosa pan) sprinkle 1 tea sp oil arrange paneer pieces(if any curd and chutney mixture left in the bowl set a side)

5. Fry paneer pieces till they turn in to nice golden color and set a side.

6.Heat oil in a fry pan add cashew nuts fry till golden remove and set a side.

7.Now add cumin seeds to the oil then add soaked rice with 3 tab sp green chutney and 3cups of water, salt,paneer pieces,left over curd and chutney mixture stir and cover.

8.Let it cook till the rice become soft and completely cooked.

9. Now add fried cashew nuts.

Serve hot with onion raita

This is my 2nd recipe for blogging marathon 12 edition day 2 at valli's spice your life

Paneer and Egg Grilled Sandwich

First Happy New Year and Happy Pongal to all my friends and readers of my blog. At last I am back to Blogging after a long break. I know this time my break is too long but it's ok some times it happens.Now will try to post my recipes like before.This time I am back with blogging marathon 12 th edition and my theme for this week is Paneer.Paneer is one of my very favorite ingredient here I go with my first recipe for this marathon Paneer and egg grilled sandwich

INGREDIENTS:---

Paneer --- 200gms.

Eggs -- 4

Green chillies --- 2 chopped

Onion ---- 1 big chopped

Coriander leaves --- 1/2 cup chopped

Capsicum(green bell pepper) -- 1 chopped

Fennel seeds --1 tea sp crushed

Oil --- 1 tab sp

salt -- 1/2 tea sp or according to your taste

Turmeric powder --- 1/4 tea sp

Green chutney ---- 2 tab sp

Milk ---- 2 tab sp

Bread slices --- 6

butter -- 1 tab sp

METHOD:---

1.Crumble the paneer and set a side.

2. Heat a fry pan add oil and crushed fennel seeds, chopped onion, green chillies, fry till onion become transparent.

3. Add crumbled paneer and fry till paneer turns in to light golden.

4. Now add chopped capsicum(green bell pepper),turmeric powder fry for a while

5.Take eggs and green chutney in a bowl beat well and add this egg mixture to onion, capsicum and paneer.

6.Sprinkle milk, salt mix well to make a burji consistence.

7.Sprinkle chopped coriander leaves on top mix well and remove the pan from heat.

8. Spread butter on the both sides of bread slice, place egg and paneer burji on one bread slice cover with the other bread slice then toast it on a hot grill or in a hot oven till it turns in to nice golden...

Enjoy this paneer and egg grilled sandwich with tomato sauce and a cup of tea or coffee.

This is my first recipe for blogging marathon by Valli at spice your life and lets check the blogging marathon page

SPICED CRUMBLED PANEER FOR TRIED AND TASTED

THIS RECIPE I HAVE ADOPTED FROM HOOKED ON HEAT WHICH IS THIS MONTH'S TRIED AND TASTED BLOG HOSTED BY ZLAMUSHKA'S AND THIS MONTH'S GUEST HOSTED BY KITS CHOW
I TRIED THIS RECIPE AND IT'S JUST AWESOME WITH PLAIN PULAO AND PURI OR EVEN WITH ROTI TOO.I DIDN'T MADE ANY CHANGES.

INGREDIENTS:----
Paneer -- 250gms
Tomato --- 1 small finely chopped
Capsicum -- 1 medium cut in to small cubes
Cumin seeds -- 1 tea sp
Fennel seeds --- 1 tea sp
Coriander seeds -- 1 tea sp
Turmeric powder -- 1/2 tea sp
Red chili powder --1/2 tea sp
Coriander powder --- 1/4 tea sp
Garam masala powder --- 1/2 tea sp
Oil --1 tab sp
salt to taste
METHOD:----
Dry roast cumin seeds, coriander seeds and fennel seeds and crush them.
Heat oil in a pan add crushed cumin,coriander and fennel seeds and fry till nice aroma comes out
Keep the flame in low and add all powders exp. salt.
Then add paneer pieces to this and stir well to coat the masala to paneer pieces nicely.
now add tomato pieces and capsicum pieces and salt to taste an dcover with alid and cook for few min stir in between.(this will take 5-6 min.)
Remove from heat and serve hot with rice or roti.

PANEER MAKHANI (PANEER BUTTER MASALA)

INGREDIENTS:----

Paneer --- 250 Gms cut in to cubes
Tomato puree ---- 2 cups
Thick cream --- 1/2 cup
Onion --- 1 cup cut in to cubes
Ginger garlic paste --- 1tea sp
Coriander and cumin powder (dhaniya, geera powder) --- 1 tea sp
Turmeric powder ---- 1/2 tea sp
Garam masala powder --- 1/2 tea sp
Red chili powder – 1 tea sp (especially Kashmiri chili powder that gives a nice color to the gravy)
Kasuri methi --- 1 tab sp
Cashew nut paste --- 1 tab sp
Butter 2 tab sp
Salt to taste
Here one tip I want to share with you all. How I make tomato puree is, select nice red colored ripe tomato, boil water in a big pan and make a cross slit on the top of the tomato, and drop them in to the boiling water and leave for 5- 7 min. then remove the skin and chop tomatoes.
Now in a other pan take these chopped tomatoes with 2 bay leaves and a small piece of nutmeg and few mace pieces and 2 cardamoms and cook for 2-3 min. Then remove from the heat let it cool, and grind in to a smooth paste and strain through a strainer. Store this tomato puree in a clean bottle in the fridge. This tastes good till 1 week then again make and store.
This tomato puree is very help full in making paneer makhani like dishes and non vegetarian dishes also.

For coriander and cumin powder ----- In a fry pan roast 1 tab sp coriande seeds and 1 and 1/2 tab sp cumin seeds with out oil cool nd grind in to a fine powder and store. this makes your curry aromatic. Yeehh now comming to the recipe....

METHOD:----
1. peel, wash and cut onion in to cubes, and cook till soft in little water (cook in 1 cup water, and strain the water and leave a side. This water you can use in the gravy). Cool and grind in to a smooth paste.
2. dry roast Kasuri Methi and crush with your hand and leave a side.
3. If you are using the paneer loaf then cut into cubes and fry them in ghee and soak paneer in salted hot water for 1/2 hour, to keep paneer soft and tasty.
4. Now heat butter in a pan and add onion paste and fry till light brown color. Then add ginger garlic paste and stir for a min.
5. Then add all powder masalas like turmeric powder, red chili powder, coriander and cumin powder, garam masala powder and mix well then add cashew nut paste and tomato puree, salt to taste and cook till butter leaves from the sides of the pan.
5. Now add paneer cubes mix well and add cream and kasuri methi mix well and cook for 2 more min. and remove from the heat.
6. Garnish with chopped coriander and serve.
Serve with Naan or tandoori roti and lassi.
Enjoy your meal.
You can make the same recipe with chicken also.

SHAHI PANEER

Paneer ----- 200 gms

Onion --- 2 medium

ginger ---- 1 inch piece

Garlic ----- 4 cloves

Tomato ---- 4 medium

Green chilies ---- 3 no.

Red chilli powder --- 1 tea sp

Turmeric powder ---- 1/2 tea sp

Garam masala powder --- 1 tea sp

Cashew nuts --- 20- 25

Cream --- 3/4 tab sp

Milk ---- 1/2

Oil ---- 3 tab sp

Salt to taste

METHOD:---

Peal onions and cut in to cubes heat 1 tea sp oil in a pan and fry onions till soft, peel and chop ginger,peel and remove seeds and chop tomato and add garlic, tomato,ginger, green chilies to onions and make a smooth paste.

Soak cashew nuts in milk for 1/2 hour and grind in to smooth paste and keep a side.

Now cut the paneer in to 1 inch pieces and fry in hot oil in a medium heat till ligh brown remove from oil and leave a side(drop paneer in warm water in a bowl and keep a side this keep paneer soft ).

Now heat oil (or you can use ghee for this curry) in a pan add onion paste and stir till oil starts separating from the onion paste.

And then add red chili powder ,turmeric powder, garam masala powder, saute for 2 min. then add cashew nut paste and stir for 3 more min then add 1/2 cup water and salt to taste mix well and bring to a full boil and let it cook in a very slow flame till gravy becomes thick(here you can add if you like to add any dry fruits like cashew,almonds and risins, fri them in ghee till light brown and add them to gravy.).

Finally add fried paneer pieces and cream mix well and leave in alow flame for 1 minute.

Remove from heat and garnish shahi paneer with chopped coriander leaves and cream.

Serve with naan or pulao.

Enjoy your meal.

This is my entry for RCI - Lucknow at Lavi s home cook s recipe s RCI started by Lakshmi

PANEER TIKKA PULAO

INGREDIENTS :---

1 cup paneer-cut in to small cubes

1/2 cup-curd(yogurt)

1tesp -ginger garlic paste (fresh paste will give a better taste)

1tesp-garam masala(Indian spice powder)

1/2tesp-chat masala

1tesp-oil

1tebsp-lemon juice

1tebsp-corn flour

1tebsp-green chuteny

1tesp-sugar

1tesp-oil

salt to taste

Mix all above ingredients exept corn flour ,mix well and marinate paneer in this and leave for 1 hour

After 1 hour remove from marination and dust in corn flour and spray little oil in a non stick pan and fry paneer pieces in to golden colour remove and keep a side

FOR PULAO:--

1&1/2 cup-basmati rice

1tesp-ginger garlic paste

1tebsp-curd mixture from paneer marination

1tebsp-ghee&oil mix

1inch piece-cinamon

4-cloves

4 cardomom

mint &coriander leaves chopped-1/2 cup

salt to tast(check once there will be salt in marination)

1/2 cup carrot chopped

1/2 cup-capsicum chopped

1onion sliced

METHOD:---

soak rice in 3 cups water for 30 min.

Heat oil in a pan add sliced onion and fry till brown in color then add chopped vegetables and fry for 2-3 min. then add ginger garlic paste chopped mint &coriande leaves,curd mixture mix well and stir for 1min and add soaked rice with water add salt and cinamon,clove,cardomom mix well cover and cook till done

Just before removeing from fire add paneer pieces mix once and cover and switch off and leave for 15 min. then serve with any raita, mix once before serving.

I served this paneer pulao with tomato raita

FOR TOMATO RAITA:--

1 onion finely chopped

2 tomatoes finely chopped

1tesp-oil

1/2tesp-mustard seeds

1tesp-cumin seeds

1/2 tesp-chilli powder

1/2tesp-turmeric powder

salt to taste

curd --1cup

Heat oil in a pan add mustard seeds let it splutter then add cumin seeds,now add chopped onion and fry till onion become soft then add chopped tomato stir well and add chilli powder,turmeric powder salt to taste mix well and let it cook till tomato become soft.Remove from fire and cool it and add well beaten curd mix well and serve with paneer pulao and you can serve this with vangi bath also

KADAI PANEER PULAO

Pulao's and biryani's are most popular meal in India This one pot meal's are my favourites,because we can get what ever we need for our body in one day there will be in one pot. This rice goes well with cucumber yogurt raita.and you have to make this rice in kadai[wok].

INGREDIENTS:-

200gms.--paneer[indian cheese]

1cup basmati rice,cooked in 2cups of water

1tesp--coriander seeds

1tesp--cumin seeds dry rost both of them and make a coarse powder

FOR TEMPERING:-

1inch peace--cinamon

4whole--cloves

4whole-cordamom

1sliced-onion

1medium-tomato sliced

1big -capsicum cut in to cubes

1tesp-turmeric powder

1tesp-chilli powder

2tesps-dry fenugreekleaves[kasoori menthi]

1/2tesp-garam masala

2tebsp-coriander leaves for garnishing

METHOD:-

1.cook rice in 2cups of water with a little oil and spread in a plate let it cool.

2.Heat oil in a pan ad cinamon,clove,cardomom then add sliced onion fry till onion become soft,now add paneer and stir for 2minutes

3.now add ginger garlic paste mix one time,then add capsicum peaces stir once

4.now add powder masalas one by one turmeric powder,chilli powder mix in between cover and cook for 2minutes.

5.now open and add tomato peaces ,coriander powder ,garam masala powder stir once add dry fenugreek leaves ,salt to taste mix well and add cooked rice mix well togather all the ingredients combain well

6.remoe from fire and garnish with chopped coriander leaves

serve hot with cucumber raita

CAPSICUM PANEER STIR FRY

Capsicum paneer stir fry

I am posting this recipe for poojas jfy for capsicum.
Ingredients:
2 big- capsicums cut into big pieces
200gm- paneer cut into long cubes
2big- onions cut into big pieces
Cumin seeds -1teasp
Oil or ghee -1 teasp
Ginger garlic paste -1teasp
1 big- tomato chopped
For powder
Coriander seeds- 1teasp
Cumin seeds- 1teasp
Dry roast these two ingredients and grind into a coarse powder.
chilli powder -1 teaspoon
turmeric powder-1/2teasp
salt to taste
METHOD:-
1.heat oil in a pan add paneer cubes and fry for some time.
2.remove paneer pieces, and add cumin seeds to the same oil then add onion fry for 2 sec. now add chopped tomato and capsicum fry for 2min, stir well.
3.now add paneer pieces ,coriander, cumin powder,chilli powder,turmeric powder, salt to taste cook in a low flame for 5min. stir for one time and remove from fire.
Serve hot with rotis or plain parathas.