SHAHI PANEER

'Shahi', the name suggests of this popular paneer recipe is a royal dish, a perfect for dinner party and would leave your guests craving for more. Cream and saffron increased its taste and flavour. This is a very rich with the cashew nuts plus yogurt in it; the result is an aromatic, creamy and semi sweet gravy with soft spongy paneer cubes. Had seen this recipe in 'Party Cooking' by Sanjeev Kapoor, made little changes according to my tastebuds. Trust me, this dish tastes divine!!!

INGREDIENTS:

400 gm Paneer (cottage cheese)
2 Large onion (quatered)
5-6 Black Peppercorns (kali mirche
2" Long Cinnamon
3 Cloves
1 Bay Leaf
2 Green Chillies, Slit
1 tsp Garlic Paste
1 tsp Ginger Paste
1/2 Cup Yogurt (thick dahi)
1/2 Cup Fresh Cream
1/4 Cup Cashew nut (Kaju) Paste
1/8 tsp Saffron (kesar)
1/4 tsp Cardamom powder (choti elaichi powder)
1/2 tsp Garam Masala Powder
1 tbsp Finely Chopped Coriander Leaves
3 tbsp Oil
Salt to taste

METHOD:

Cut paneer in 1" cubes.

Boil the onions in 1&1/2 cups water for 4-5 minutes. Drain water completely and allow to cool the onions. Grind and make a smooth paste of these onions.

Heat oil in a pan or kadai, add paneer pieces, fry lightly. Drain paneer from the oil and set aside.

On the same oil, add bay leaf, cloves, peppercorns and cinnamon. Saute till fragrant.

Add boiled onion paste and green chillies and saute for 4 minutes on low heat, colour of the onion should not change at this time. Add ginger and garlic paste and continue to saute for a minute.

Now add cashew nut paste and saute for about 3 minutes on medium heat. Mix yogurt in it and saute till water evaporates from it. Pour cream, garam masala, saffron and salt in it. Fold well, so that everything incorporated very well.

Add paneer pieces at this time and mix gently. Stir for 2 minutes on low heat. Switch off the heat now.

Sprinkle cardamom powder and coriander leaves on the top and serve hot.

SWEET CORN CAPSICUM CHAAT

I believe in "food is the real spice of life". My brother in law asked me few weeks back for a chaat recipe which must be healthy and made with some vegetables only. So, today I come here with a very nutritious, low cholesterol chatpatta Veggie chaat that relies on low fat paneer / tofu to stay with low calorie and 'heart friendly' diet.

INGREDIENTS:

1 Cup Cooked Sweet Corn Kernels
1/3 Cup Chopped Green Bell Pepper (Capsicum)
1/3 Cup Chopped Tomatoes
100 gm Low Fat Paneer (Cottage Cheese) / Tofu (Soya Paneer), cut into small cubes
1/2 Cup Chopped Onions
1 tsp Chopped Green Chillies (or as per taste)
1/2 tsp Grated Ginger
1/2 tsp Black Salt
1/2 tsp Chaat Masala
1/4 tsp Freshly Ground Pepper
2 tbsp Finely Chopped Coriander Leaves
2 tbsp Olive Oil
Salt to taste
1/2 tsp Kashmiri Red Chilli Powder

METHOD:

Heat oil in a non-stick pan or griddle, add the onions and fry for a while.
Add green chillies, ginger and capsicum. Fry again.
Add all other remaining ingredients, mix well and saute for 4-5 minutes on medium heat. Add Kashmiri red chili powder, fold well and turn off the heat now.

Serve hot garnished with finely chopped coriander leaves. Enjoy this yummy snack.

CHANAR PATURI (PANEER WRAPPED IN BANANA LEAF)

A delicacy of Bengal is 'Paturi'. Generally, oily fish is sliced evenly and then wrapped in banana leaf after the fish has been hit by a basting of a freshly pounded mustard with a hint of green chili, coconut, mustard oil, turmeric and salt; baked or roasted on very slow heat. Today, I made this vegetarian version of paturi, which is made with freshly made paneer or chana. I used banana leaf, you may use pumpkin leaf or bottle gourd leaf too, it is very traditional and toothsome dish which goes well with hot steamed rice. Tryout this fabulous chanar paturi and enjoy!!!

INGREDIENTS:

2 Cups Freshly Made Paneer / Chana (cottage cheese)

½ Cup Freshly Grated Coconut

2 tbsps Mustard Seeds

4 Whole Green Chillies (according to taste)

4-5 Slit Green Chillies

½ tsp Turmeric Powder

2 tsp Fresh Lemon Juice

1 tsp Sugar (for flavor only)

2 tbsp + 2 tsp Mustard Oil

Salt To Taste

10 pieces of Banana Leaves
Cotton thread

METHOD:

First of all, make a smooth paste of mustard seeds by using pestle and mortar. Now add grated coconut and whole green chilies, again grind by using pestle and mortar to make a smooth paste. Now the spice mixture is ready. Set it aside.

Take the pieces of banana leaves and grease each pieces with very little mustard oil. Keep aside.

In a large bowl, combine freshly made paneer / chana with mustard-coconut-green chili paste, turmeric powder, lemon juice, sugar, 2 tbsp mustard oil and salt. Fold nicely, so that everything incorporated very well.

Arrange banana leaves on your kitchen countertop. Take a small portion of paneer/chana mixture (like small lemon sized ball). Pour the mixture onto the middle of the leaf.

Place one slit green chili on the top of the mixture.  Now fold the banana leaf to wrap the contain from all sides, just like a parcel and tie with a piece of thread. Repeat the process for remaining mixture.

Heat a frying pan (preferably non-stick) and coat it with 1 tsp mustard oil. Place the wrapped  paneer or chana  on the heated pan (5-6 pieces at a time). Cover the lid and bake those for 6-8 minutes on medium-low heat.

Take off the lid to turn the wrapped paneer and bake the other side. Cover lid and roast for another 6-7 minutes. Take off each parcel from the heat now.

Discard the thread from the parcel. Now the baked paneer / chana is taken out from the banana leaf. Mouthwatering and fantastic chanar paturi is ready to serve with hot steamed rice.

Sending to: Holiday Recipes ~ 3rd Blog Anniversary Event

TANDOORI PANEER TIKKA

I found this recipe on www.sanjeevkapoor.com presented by Chef Harpal Singh Sukhi. But here, I made some changes in it according to my tastebuds and it comes out awesome, lazaabab! I used my oven by making my tikkas, but really I missed that smokey flavour which comes out from the tandoor only. One thing you have to focus always by making tikka or kabab, the marination. Tikkas are generally made in tandoor or grilled in oven. But you may prepare it on stovetop too.

INGREDIENTS:
1 lb / 450 gm Cottage Cheese (paneer)
2 Medium Onions, cut in cubes
A Pinch of Carom seeds
1 Large Green Bell Pepper, cut in cubes
1 Medium tomato, cut in cubes
1/4 Cup Chickpea Flour (besan)
2 tbsps Clarified Butter (ghee)
1/2 Cup hanged curd / plain yogurt
1/3 tsp Red Chilli powder
1/4 tsp Black Pepper powder
1/4 tsp Turmeric powder
1/2 tsp freshly pounded Garam masala
1/3 tsp Dry Mango powder (amchur)
1 tsp Ginger paste
1 tsp Garlic paste
2 tsps fresh Lemon juice
3 tbsps Mustard Oil
Salt to taste
4 wooden skewers (soak in water for 3-4 hours)

METHOD:
Cut cottage cheese in 1&1/2" cubes. Set aside.

Heat clarified butter in a frying pan. Add carom seeds in it. Saute for 30-40 seconds, add chickpea flour now. Keep stirring continuously for 3-4 minutes, till a nice aroma comes out. Switch off the heat and pour chickpea flour in a large bowl.

Heat mustard oil in a pan, add turmeric in it. Immediately remove it from the pan.

Combine chickpea flour, mustard oil, curd, red chilli powder, black pepper powder, garam masala, dry mango powder, ginger paste, garlic paste, lemon juice, mustard oil and salt. Whisk nicely.

Add cottage cheese cubes, tomato cubes, green bell pepper cubes and onion cubes and mix with the batter nicely. Keep this marination aside for 30 minutes to 1 hour.

Thread the cottage cheese / paneer into the skewers, alternating the paneer with cubes of vegetables as you wish (alternating, onion-paneer-bell pepper-tomato-onion-paneer-bell pepper-tomato like that). Arrange the skewers on the baking tray.

Preheat the oven to 450 F. Bake each side for 5-6 minutes. To achieve the sizzling effect, now put the oven to broil mode for 5 minutes. Switch off the oven. Take out the baking tray from the oven immediately.

Place the paneer tikka onto the plate, squeeze little lime juice and sprinkle chaat masala on the top. Serve immediately.

TIPS: If you don't have oven or tandoor, just cook it in gas oven. Heat a griddle, sprinkle little oil in it. Place skewers on it. Cook 5 minutes each side on medium flame.
Sending to:  Chandrani's Holiday Recipes

CHENNA PODA (RICOTTA CHEESE CAKE FROM ORISSA)

The Bright Sun Has Lighted

The Sky The Flavors of Pongal / Lohri / Bhogali

Is In the Air Soak Yourself

In Hearty Music & Rejoice

HAPPY MAKAR SANKRANTI TO ALL....:)

It's the begining of a festive week for several communities in India and every Indian wants to celebrate this festival in very traditional way with lots of mouth melting sweets. 'Chenna Poda' (burnt cheese) is the quintessential cottage cheese dessert from the state of Orissa in Eastern India. It is made of well kneaded ricotta cheese or chenna, sugar, cashew nuts and raisins; baked for several hours in earthen fire untill it browns. The burnt smell is amazing and it is very delicious in taste. It must be cooled down for hours before serving. Lord Jagannath, the lord of this universe's favorite dessert is to be said Chenna Poda. So friends, don't waste your time, tryout and relish this mouth melting Oriya dessert.

INGREDIENTS:

2&1/2 Cups Fresh Warm Chenna  / Ricotta Cheese / Fresh Paneer (hung chenna)

1&1/4 Cups Granulated Sugar

2 tsp Clarified Butter (ghee)

½ tsp Cardamom Powder

2 tbsp Rice Flour

Some Cashewnuts (chopped)

Some Raisins

METHOD:

Mash the chenna nicely by using your palms, this process will make the chenna soft.

Add Sugar little by little and mix it thoroughly.

Put clarified butter (desi ghee), rice flour and cardamom powder and mix well again. Now chenna mixture is ready.

Preheat oven to 200’C. Place a baking paper in a baking pan, grease with clarified butter (ghee) and pour the whole mixture into the pan.

Top with cashew nuts and raisins. Press lightly by using your palms. Now it is ready to insert in oven.

Bake for 40 minutes. Cool down completely.

Cut into desired shape and serve. 

Sending to: Holiday Recipes ~ 3rd Blog Anniversary Event

PANEER BAHAR

Every now and then, I would like to prepare a special paneer dish to go with rotis, naan or simply with any rice dish. When you are getting monotonous with regular palak paneer and paneer butter masala, away from that just try this delightful paneer dish, it could be a yummilicious party dish or you can safely include this recipe in any menu as it is usually liked by most people. A great dish for anyone, who have a busy lifestyle. Cook this paneer dish over the weekend, refrigerate and consume within 2 days. Coconut cream enhances its flavor and texture just like a restaurant style gravy.

INGREDIENTS:

250 gm Paneer, cut into medium sized cubes

1/2 Cup Plain Yogurt / Thick Sour Curd

1/2 of a Coconut, cut in thin slices

2 Bay Leaves

1 Medium Onion (paste)

2 tsps Ginger Paste

2&1/2 tsps Garlic Paste

1 tsp Coriander Powder

1 tsp Garam Masala

1 tsp Kashmiri Red Chili Powder

2-3 Green Chilies (finely chopped)

1 tsp Sugar (for flavor)

1/3 Cup Oil

Salt to taste

1/2 Cup + 1/2 Cup Warm Water

METHOD:

Grind coconut slices nicely. Add ½ cup warm water in it. Leave it for 15-20 minutes. Strain coconut to get a flavorful coconut milk.

Heat oil in a wok. Fry Paneer pieces lightly. Remove those paneer pieces from oil and keep on a kitchen pepper to absorb excess oil.

Add bay leaves on the same oil, followed by onion paste, garlic paste and ginger paste in it. Fry nicely for 5-6 minutes on medium heat till spices leave oil from the side of wok.

Mix red chili powder, coriander powder, sugar and salt with fried onion mixture; fry for another 2 minutes. Add beaten sour curd this time, mix well for few minutes.

Add fried paneer pieces and ½ cup warm water now. Cover and cook for 6-7 minutes on low heat.

When everything is nicely incorporated, add coconut milk, chopped green chilies in it. Cover and cook it for 3-4 minutes on low heat. Turn off heat now.

Serve hot with any Indian flat bread or any rice dish. Look at the silky creamy gravy, isn’t luscious?

Sending to: Holiday Recipes ~ 3rd Blog Anniversary Event

VEGETABLE PANEER KABAB

I am posting today an easy and quick recipe for making paneer and vegetable kababs, may call it as tikkis. This is a very tasty and mouth watering kababs. This is a very perfect appetizer for those, who doesn't like potato or aloo. Tryout this perfect tea-time snack specially on a rainy or cold evening, its light and delicious!

INGREDIENTS:

1 Cup Hung Fresh Paneer / Channa (Crumbled)
1/2 Cup Grated Carrot
2/3 Cup Green Peas (Coarsely Pounded)
2 Slices of Bread
1 tsp Minced Ginger
1 tsp Finely Chopped Green Chillies
1/2 Cup Finely Chopped Cilantro / Coriander Leaves
1 tsp Roasted Cumin Seeds (Powdered)
2 tsp Dried Mango Powder (Amchur)
1 tsp Black Pepper Powder
1 tsp Paprika
1 tsp Lemon Juice (Preferably Gondhoraj Lemon)
1 tsp Sugar (for increasing its flavor)
1 tbsp Clarified Butter (ghee)
3 tbsp Oil for Shallow Frying The Kababs
Salt to taste
1/3 tsp Chaat Masala

METHOD:

Dip bread in the water and squeeze out excess liquid from it.

In a large bowl, mix bread and all other ingredients (except oil and chaat masala) nicely. This must be lightly tight mixture. Mix every thing nicely. Refrigerate the dough for atleast 1 hour.

Now take a small portion from this dough, give a shape of ball. Press it gently to make a small flat round pattie or kabab. Repeat the precedure for all pieces.

Heat oil in a pan, fry kababs till crisp and golden brown from both sides. Drain on a paper towel.

Sprinkle chaat masala on the top, serve hot with your favorite chutney or ketchup.

Sending to:  Cook with Comfort ~Blog Anniversary Event, Holiday Recipes ~ 3rd Blog Anniversary Event

GRILLED SCRAMBLED COTTAGE CHEESE SANDWICH / PANEER BHURJI SANDWICH

Usually, we made sandwiches with eggs/chicken/veggies/cheese, but today I made sandwiches with the scrambled cottage cheese filling. Very easy to make, may use your leftover scrambled cottage cheese in a great way. My mom is pure vegetarian, she loves cottage cheese (paneer) a lot. Usually she makes paneer bhurji (scrambled cottage cheese) weekly once. So made these sandwiches specially for her and she relished it truely. Thanks a lot to my friend Meena Bhatia for this healthy and yummilicious recipe. You made my mom's day today...... 

INGREDIENTS: 
8 Bread Slices
Salted Butter For Spreading On The Bread Slices
Tomato Ketchup (for serving)

FOR MAKING SCRAMBLED COTTAGE CHEESE:
1 Cup Cottage Cheese/Chena (grated paneer)
1/4 Cup Green Peas (frozen)
1 Small Onion Chopped
1 Small Tomato Chopped
2 tbsps Small Cubes of Green Bell Pepper
2 tbsps Small Cubes of Red Bell Peppers
Few Sprigs of Finely Chopped Coriander Leaves
1-2 Finely Chopped Green Chillies
1/4 tbsp Turmeric Powder
1/2 tsp Coriander Powder
1/2 tsp Roasted Cumin Powder
1/2 tsp Garam Masala Powder
1 tbsp Clarified Butter (ghee)
Salt to taste

METHOD:
TO MAKE SCRAMBLED COTTAGE CHEESE (PANEER BHURJI):

In a pan, heat little clarified butter. Add chopped onion and green chillies, saute for 3-4 minutes. Add green peas, tomato, chopped bell peppers and fry for 2-3 more minutes. Add turmeric powder, coriander powder, roasted cumin powder and garam masala powder. Fry another 2 minutes. Now add grated cottage cheese, coriander leaves and salt in it. Fry on high heat for 3 minutes, till all spices incorporate well with cottage cheese. Switch off the heat now. Scrambled cottage cheese is ready now.

TO MAKE SANDWICH:
Butter the bread on one side.

Spread scrambled cottage cheese on it.

Cover the slice with another buttered side of bread.

Place both sandwiches on the sandwich toaster.

Grill them nicely.

Serve immediately with tomato ketchut or any other sauce. Enjoy this yummilicious breakfast...

Sending to: Homely Food Event / Giveaway; "Spotlight: Show Your Best Creation" @ Cuisine Delights; Taste of the Tropics @ ESHO-BOSHO-AAHARE; Jagruti's Mom's event