Sanoli's Kitchen: Cottage Cheese/Paneer
Showing posts with label Cottage Cheese/Paneer. Show all posts
Showing posts with label Cottage Cheese/Paneer. Show all posts

Wednesday, January 2, 2013


This roll is very easy to make and tastes delish. It can be served as appetizer, snacks or side dish.

1 Cup Beaten Rice (Poha)
1 Potato (Boiled & mashed)
2 Bread Slices
1 tbsp Semolina (Sooji)
1 tbsp crushed roasted Peanuts
1/2 tsp Caraway Seeds (Shajeera/Black cumin seeds)
1 Cup grated Cottage Cheese (Paneer)
2 Green Chillies (finely chopped)
2 tbsps finely chopped Onion
1 tsp finely chopped Garlic
1 tsp finely chopped Ginger
2 tbsps chopped Cilantro
1 tsp roasted cumin seeds (powdered)
1/2 tsp Dry Mango powder (Amchur)
1/3 tsp Garam Masala
1 tbsp Lemon juice
1 tsp White Pepper powder
1/2 tsp Red chilli powder (optional)
1 tbsp milk
1 Egg (or 1/2 cup thin chckpea flour batter)
1 Cup Bread crumb
2 tbsps Butter
Oil for deep frying
Salt to taste

Wash beaten rice in a colander and keep aside.

Soak bread slices in water for 1 minute. Squeeze out all of the water from bread slices and keep aside.

Heat 2 tbsps butter in a frying pan. Add caraway seeds followed by chopped garlic and ginger. Saute for few seconds. Now add onions and green chillies. Fry till it turns golden brown. Add cottage cheese, cumin powder, dry mango powder, garam masala, roasted and crushed peanuts, little salt and 1 tbsp chopped cilantro. Stir continuously and fry for 5-6 minutes, till water evaporates. Set aside.

Combine beaten rice, mashed potato, bread slices, sooji, red chilli powder, white pepper powder, lemon juice, salt and 1 tbsp chopped cilantro in a large bowl. Mix thoroughly.

Whisk 1 egg and milk in a flat bowl to a smooth consistency. Pour bread crumbs mixed with little salt in a plate.

Make one small ball from potato-beaten rice mixture, stuffed with 1 tbsp cottage cheese mixture. Give a shape of 3" long cyllindrical roll. Dip in beaten egg and coat with bread crumbs. Follow this process to make all the rolls.

Heat sufficient oil for deep frying in a wok. When oil is enough heated, slide the rolls and fry the rolls on low heat. Keep turning occasionally to get an even brown colour. Take out with a slotted spoon and drain on kitchen paper towel.

Serve hot with green chutney.

TIPS: Instead of caraway seeds, you may use cumin seeds.
          I used fresh home-made cottage cheese/paneer, just crushed it.

Linking to: Fast Food: Poha - event hosted by Shama's Easy 2 cook Recipes

Sunday, October 21, 2012


This is an easy, quick and very flavourful Punjabi dish with full of protein. Who doesn't like eggs, paneer is a fabulous alternative to them. You can have it with rotis or parathas, make kathi roll or wrap of it or make paneer stuffed sandwiches or puffs; all are simply delightful and a great idea for lunch box. So, here is the recipe of luscious fingerlicking Paneer Bhurji! This is my Mom's favourite dish. She likes paneer too much. So here I dedicate this recipe to my Mom, my Guru.

1 Cup Grated/Crumbled Paneer (cottage cheese)
1/2 Green Bell Pepper, cut in small cubes
1 Large Onion (finely chopped)
2 Green Chillies (finely chopped)
1 Medium Tomato (finely chopped)
1/2 tsp Cumin seeds
A pinch of Asafoetida (hing)
1/3 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Garam masala powder
1/2 tsp Dry Fenugreek Leaves (kasoori methi)
1/2 tsp Cumin powder
1/2 tsp Sugar (for flavour)
1 tsp Chaat masala
1 tsp minced Ginger
1 tsp chopped Garlic
2 tbsps finely chopped Cilantro
1 tbsp fresh Lemon Juice
3 tbsps Oil
Salt to taste

Heat oil in a pan. Add cumin seeds and asafoetida in it. When cumin seed crackles, add minced garlic in it, saute for 30-40 seconds. Now add onion in it. Fry till onion turns golden brown.

Now add tomato, turmeric powder, red chilli powder and salt in it.

Saute for 2 minutes, then add green chillies, minced ginger, garam masala and cumin powder in it. Fry till tomato gets fully mushy and spices leave oil.

Add grated paneer in it. Mix nicely so that paneer coats well with the spices. Add sugar and stir for 4-5 minutes on medium heat.

Now add finely chopped green bell peppers in it. It gives not only a nice colour but flavour too. Keep stirring for 2 minutes.

At this time add chaat masala, lemon juice, dry fenugreek leaves and cilantro in it. Stir for a minute or two. Remove from heat.

Garnish with chopped cilantro. Serve hot with roti, naan or paratha.
TIPS: You may use your curdled milk in this way.
          May add green peas in it.
          If you use Red, yellow or orange bell peppers instead of only green bell peppers,
          it gives a very colourful and attractive look.

Sunday, September 2, 2012


This is an absolutely lipsmucking paneer recipe, once we are thinking of this recipe, mouth got salivating, very simple but too delicious party dish. If you are too much health consious, add thick milk instead of heavy cream, and reduce butter amount with oil. Though it has a essence of North India, (basically from Punjab) but now it overwhelming not only in India, but all over the world. Fresh paneer is rich in calcium, so very essential for our body. It is a popular main coarse food in every Indian restaurant. Buttery tomato sauce, flavored with fenugreek leaves, gives an awesome touch to this dish. Butter paneer, has a velvetty smooth gravy, which has all the goodness of Indian spices combined with cottage cheese cubes, garnished with coriander leaves and cream. Enjoy this rich feast from heaven! 
7 OZ / 200 gm Cottage Cheese (paneer)
1 Cup Tomato Puree
1&1/2 tsp Ginger paste
1&1/2 tsp Garlic paste
1/2 tsp Dry Fenugreek Leaves
1 tsp Coriander powder
1/2 tsp freshly grounded Garam Masala
1/2 tsp Paprika (for colour only)
1/2 tsp Red Chilli powder
2 tsp oil
3 tbsps Butter
1/2 Cup heavy cream or 1/2 cup thick milk
1 tbsps finely chopped Cilantro (coriander leaves)
1 tsp Sugar (for flavor only)
Salt to taste
Cut cottage cheese in medium cubes.
Heat 2 tsp oil in a non-stick pan. When oil is heated, add butter in it. So that butter will not be burnt. Let it melts for another minute.
Add ginger and garlic paste in it. Fry for another 2 minutes on medium heat.
Then add tomato puree and salt in it.
Saute for 4-5 minutes, till excess water from tomato evaporates and tomato leaves oil from the side of pan.
Now add coriander powder, garam masala, paprika and red chilli powder.
Keep stirring for another 2 minutes, till all spices seperate oil from sides.
At this point add cottage cheese cubes and dry fenugreek leaves it it. Fold nicely, so that cottage cheese coats with the spices well.
Add 1 cup warm water in it.
Cover and cook for another 5 minutes on medium heat.
Add cream in it. Fold well.
Add sugar in it. Keep stirring for 2 minutes, remove from heat. Drizzle few drops of cream and chopped cilantro on top.
Serve hot with roti, paratha, naan, pulao or any rice dish.

Linking to: EP Series : Oregano & Paprika hosted by Foodomania

Monday, August 13, 2012


Source of the recipe & acknowledgement:

Dear Radhika,
Thanks a lot for this lipsmacking recipe. Little changes I have made according to my taste and choice.
This is a such cottage cheese gravy which is absolutely lipsmacking. Very flavorful, delicious & fabulous gravy with tomato and cream, with grilled spicy cottage cheese, tempts anyone's attention. Grilled tasty paneer cubes, itself a very good appetizer and goes well with soft/hard drinks. Caraway seeds, carom seeds and dry fenugreek leaves give an ultimate delightful touch in it. So, enjoy this Paneer Tawa Masala!  

400 gm Cottage Cheese (paneer)
1/3 tsp Caraway seeds (shah jeera)
1/3 tsp Carom seeds (ajwain)
2 medium Onions (finely chopped)
4 Tomatoes (pureed)
2 tsps Ginger paste
2 tsps Garlic paste
4 Green Chillies (finely chopped)
1/2 tsp Turmeric powder
3/4 tsp Red Chilli powder
1 tbsp Coriander powder
2 tsps Chaat Masala
3/4 tsp Garam Masala
2 tbsps Dry Fenugreek Leaves (kasoori methi)
1/2 cup Sour Cream
1/2 cup Milk
4 tbsps Vegetable Oil
Salt to taste

Make puree of tomatoes. Chop onions finely. Keep aside.

Cut cottage cheese in cubes.
In a bowl, marinate cottage cheese with 1/2 tsp red chilli powder, 1 tsp ginger paste, 1 tsp garlic paste, chaat masala, 2 tbsps dry fenugreek leaves, 1 tbsps oil and little salt. Mix thoroghly, so that cottage cheese cubes are coated well with the spices. Refrigerate for 1 hour.
Cover a baking tray with alluminium foil. Spray little cooking oil on it.
Spread cottage cheese cubes on the foil, keep a little room between every cube.
Preheat the oven to 450 F. Bake the cottage cheese for 12-15 minutes. You can see the cottage cheese would be dried up. Keep aside. (You may also shallow fry these cubes on griddle, instead of baking, but it consumes more oil).
Now heat oil in a pan. Add caraway seeds and carom seeds. When it crackles, add onions and fry till it turns golden brown. Now add remaining ginger-garlic paste, chopped green chillies, remaining red chilli powder, turmeric powder, coriander powder and garam masala to it. Saute for 2 minutes. Add tomato puree and salt in it. Fry till tomatoes leave oil from the side of the pan.
At this time add 1 cup of water in it. Mix well.
When water starts boiling, add cream in it. Fold well.
At this time add baked cottage cheese cubes in it. If the gravy is too thick, add milk in it. Fold nicely for 2-3 minutes. Remove pan from heat now.
Garnish with dry fenugreek leaves. Serve hot with rotis, naan or pulao.
TIPS: This grilled cottage cheese cubes also a very good snacks or appetizer. You may use this as a
         flavorful starter with any type of drink.

Sunday, July 8, 2012


I miss that much 'monsoon masti' in US. This year I enjoyed this rains with severe thunderbolt in here, Ohio valley. Clouds covered the daylight fully at afternoon time, feeling nostalgic and just thought about 'Kal Boishakhi'  of West Bengal and prepared some evening snacks with a piping hot coffee mug to celebrate this rainy day here. This is a quick and easy evening snack or appetizer. Very less amount of oil used here, so it is healthy too. The secret to making this recipe is, in its filling. Paneer mixed with paprika and cheese, which gives an elegant taste as well as flavor. It is one of the simple cheesy snacks,which is amazingly tempting.

4 Egg Roll wraps
3/4 cup Crumbled Cottage Cheese (Paneer)
1/4 cup Frozen Green Peas (defrosted)
2 tbsps finely chopped Onions
1 tsp finely chopped Green Chillies
1/2 tsp Paprika powder
1/3 tsp Chat Masala
2 tsps Lemon Juice
1 tbsp Shredded Cheese
1 tbsp finely chopped Cilantro (coriander leaves)
1 tbsp Olive Oil
Salt to taste

Take paneer and green peas in a bowl. Add chopped onions, green chillies, paprika, shredded cheese, chat masala, lemon juice, cilantro and salt in it. Mix nicely.
Divide the mixture into 4 equal parts. Now wrap paneer filling like an envelope style. Spread an egg roll wrap on a plain surface. Place 1 part of mixture on the centre of the wrap, being sure to keep the filling in the center and not near the edges. 
Fold the right side over toward the middle, then the left side, so that one is overlapping the other.
Now little moist the edges of other two opposite sides and bring the bottom flap up over the previous folds.
Fold the top flap down, tucking it inside the opening to seal the parcels nicely.
It is very important to make sure the parcels are well sealed so that no oil seeps in.
Now heat oil in a non-stick pan on medium flame. Place 4 parcels on pan. After 2 minutes, when the side is little crunchy and little browned, turn over the other side of each parcels. Remove from heat after a couple of minutes. Make ensure that each side of parcels will be fried well.

Serve hot with piping hot coffee or tea.
TIPS: Instead of shallow fry, you may bake these on oven at 350 F for 15 minutes. Don't forget to
         preheat oven before inserting the 'Wraps'. If you wish, you may add chopped green onions with
         the paneer filling.

Linking to Pragyan's Guest host event 'Let's Party - Fusion Food' & brain child of Surabhi

Linking to: Jagruti's Celebrate-Monsoon of India (July-September) @ A homemaker's Diary