PANEER PUDDING

Here's a yummy tempting paneer pudding recipe. This is somehow uncommon and delicious pudding.

INGREDIENTS:
2 cups grated Paneer (Cottage Cheese)
1/2 cup powdered Sugar
3 Eggs
1 tsp Vanilla essence
1/3 tsp Cardamom powder
1/2 cup sliced Almonds
2 tbsps Raisins
Few pecans and dried cherry


COOKING METHOD ON GAS TOP STOVE:
Take a large bowl. Combine eggs and sugar in it. Blend well for 30 seconds on high speed using a electric hand mixer. Now add grated paneer, vanilla essence, cardamom powder, sliced almonds and raisins. Blend for a minute on low speed.

Grease a baking dish with little butter. Pour the mixture in baking dish.

Set oven to 350 F. Place baking dish in preheated oven on the middle rack. Bake for 30 minutes.

Let it cool naturally. To remove pudding from baking dish, turn upside down, tap edge of dish with a hard surfaced tray. According to this way place it on a serving tray. Garnish with pecans and dried cherry. Refrigerate till serve.

COOKING METHOD IN MICROWAVE:
Take a large bowl. Combine eggs and sugar in it. Blend well for 30 seconds on high speed using a electric hand mixer. Now add grated paneer, vanilla essence, cardamom powder, sliced almonds and raisins. Blend for a minute on low speed.

Grease a microwave safe bowl with little butter. Pour the mixture in the bowl.

Heat the bowl in microwave for 6 minutes. Keep it on stand time for another 5 minutes.

Let is cool naturally. To remove pudding from microwave safe bowl, turn upside down, tap edge of bowl with a hard surfaced tray. According to this way place it on a serving tray. Garnish with pecans and dried cherry. Refrigerate till serve.

Linking this to The Master Chef Contest @ You Too Can Cook - Indian Food Recipes

Linking this to Srivalli's Microwave Easy Cooking Event happening now @ Priya's Versatile Recipes

Linking this to Let's Cook # 16 - Kids Special @ Tickling Palates

Linking this to "Showcase - Fun in the Sun"

Linking to Pragyan's guest host event 'Let's Party - Fusion Food' & Brain Child of Surabhi

PANEER STUFFED TOMATOES

Stuffed vegetables taste different and special. Go for stuffed Tomato whenever you feel like making a stuffed vegetable. They taste great. Paneer stuffed tomato is a delish starter, may use it as a side dish also.

INGREDIENTS:
4 nos tight Tomatoes
1 cup fresh Cottage Cheese (Paneer)
1/2 cup Green Peas (Frozen)
3 tbsps finely chopped Onion
1 tbsp finely chopped Garlic
1 tbsp Chopped Green Chillies
1 tbsp Chat masala
2 tbsps finely chopped Cilantro (Coriander Leaves)
1 tbsp Butter
1 tbsp shredded Cheese
1/2 tsp Black Pepper powder
Salt to taste


COOKING METHOD ON GAS TOP STOVE:
Grate or mash cottage cheese.  Heat butter in a wok. Fry garlic and onions till those get translucent. Add green peas, green chillies, pepper powder, chat masala, cilantro and salt in it. Stir for another 2-3 minutes. Add grated cottage cheese in it. Fold well. Stir for another 2 minutes. Remove from heat. Cottage cheese filling is ready now.


Wash the tomatoes and set dry. Cut the top of tomato like a cap. Gently Scoop out the centers. Keep aside.


Stuff the tomatoes with this filling. Put shredded cheese on the top of the tomatoes.


Grease a baking tray, arrange stuffed tomotoes on that. Set oven to 400 F (200 C). Place the baking on the middle rack of preheated oven. Bake for 20 minutes.


Serve hot as starter or side dish.


COOKING METHOD IN MICROWAVE:
Grate or mash the cottage cheese. Put green peas in a microoven safe bowl and microwave for 2 minutes. Set dry. Keep it aside.


Wash the tomatoes and set dry. Cut the top of tomato like a cap. Gently Scoop out the centers. Keep aside.

Take a large bowl. Combine grated cottage cheese, green peas, chopped onions, chopped garlic, green chillies, chat masala, chopped cilantro, black pepper powder and salt in the bowl. Mix thoroughly.

Stuff the tomatoes with this filling. Put shredded cheese on the top of the tomatoes.

Grease a micro-safe bowl/tray with butter. Grease outside of the tomatoes with butter. Arrange tomatoes on the microwave safe bowl/tray. Heat the bowl/tray in microwave for 3 minutes. Keep it on stand time for another 5 minutes.

Serve hot as starter or side dish.

TIPS: If it is for kid's, don't use green chillies and reduce the amount of black pepper powder.
Linking this to The Master Chef Contest @ You Too Can Cook - Indian Food Recipes

Linking this to Srivalli's Microwave Easy Cooking Event happening now @ Priya's Versatile Recipes

Linking this to Let's Cook # 16 - Kids Special @ Tickling Palates

METHI MALAI PANEER

A very quick and easy delicious Indian paneer recipe can be served in minutes in microwave. Methi or fenugreek, cream and paneer are the main ingredients of this recipe. It is creamy, lipsmackingly scrumptious, soul-satisfying perfect dish among the Indians.

INGREDIENTS:
1/2 lb (approx. 225gm) Cottage cheese (Paneer)
1 tsp Dry Fenugreek Leaves (Kasuri Methi)
1/2 Tomato (Medium sized)
1 1/2 tbsps minced Ginger
2 Green Chillies
1/2 tsp Red Chilli powder
1/2 tsp freshly pounded Black pepper powder
1/2 cup Sour Cream
1/2 tsp Garam Masala
1/2 tsp Sugar
1 tbsp finely chopped Cilantro (Coriander Leaves)
1 tbsp Oil
1 tbsp Butter
Salt to taste

COOKING METHOD ON GAS TOP STOVE:
Cut cottage cheese in cubes. Grind Tomato, ginger and green chillies to make a smooth paste.

Heat oil and butter in a frying pan. Add tomato-ginger-green chilli paste, dry fenugreek leaves, red chilli powder and black pepper powder. Fry for 3-4 minutes, till oil seperates from the edge. Now add sugar and salt in it. Stir for another minute.

Add Cottage cheese, sour cream and 3/4 cup of water. Cover the lid and cook for 4-5 minutes on low heat. Add Garam masala. Fold well. Remove from heat and garnish with chopped cilantro.

Serve hot with naan, paratha or pulao.


COOKING METHOD IN MICROWAVE:

Cut cottage cheese in cubes. Grind tomato, minced ginger and green chillies together to make a smooth paste. Keep aside.

Beat sour cream with 3/4 cup of water till gets smooth. Set aside.

Take oil and butter in a microwave safe bowl. Place the bowl in microoven and heat for 1 minute.

Add tomato-green chilli-ginger paste, dry fenugreek leaves, red chilli powder, black pepper powder, garam masala, sugar and salt in it. Fold well and microwave for 3 minutes. Stir once in between.

Take out the bowl from oven, add cottage cheese cubes and sour cream mixture in it. Fold nicely with the spices.

Place it inside the oven and microwave it for another 4 minutes. Stir once in between. Spinkle  chopped cilantro on top.

Serve hot with naan, paratha or pulao.

TIPS: I used fresh home-made paneer. Paneer might be used from Indian Groceries also but check its

          softness before used it.

          If you like little more gravy, add little more water.

Linking to:

Spotlight "Curries / Gravies" @ Recipe Junction & Cuisine Delights

Linking this to Srivalli's Microwave Easy Cooking Event happening now @ Priya's Versatile Recipes

Linking this to Dish Name Starts with M @ Learning to Cook

Linking to: The Master Chef Contest @ You Too Can Cook - Indian Food Recipes

 

SOYA PANEER KOFTA CURRY

White gravy with kofta's are delicious to an extreme extent. Soya granules with cottage cheese, it is full of nutritious and flavourful. White gravy gives a creamy texture, while koftas are luscious. Enjoy this delectable dish. 

INGREDIENTS FOR KOFTAS:
1/2 Cup Soya Granules / Chura
1/2 Cup Crumbled Cottage Cheese (Paneer)
1 Boiled Potatoes
1 tbsp milk
4 tbsps Gram Flour
1/2 Onions (finely chopped)
1 tsp Grated Ginger
3 Green Chillies (finely chopped)
1 tsp Roasted Cumin powder
Salt to taste
Vegetable Oil for frying

INGREDIENTS FOR GRAVY:
3/4 Cup Onion (chopped)
4 Pods of Garlic
2" long ginger (sliced)
1/3 Cup Yogurt (curd)
1 tbsp All Purpose Flour (maida)
1/2 tsp Cumin Seeds
1 Bay Leaf
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Shahi Garam Masala
1 tsp Dry Fenugreek Leaves (kasoori methi)
1 tbsp finely chopped Cilantro
2 tbsps Sour cream
2 tbsps Oil
1 tsp Clarified Butter (ghee)
1/2 tsp Sugar (optional)
Salt to taste

METHOD FOR KOFTAS:

Boil soya granules with enough water, salt and milk. Drain water and squeeze out water from soya granules. Set aside.

In a large bowl, combine soya granules, boiled potato, cottage cheese, gram flour, onions, green chillies, ginger, roasted cumin powder and salt. Mash and mix well. Divide mixture into 12-14 small round portions for making koftas. 

Heat enough oil in a wok for deep frying, Add 5-6 koftas at a time for frying. Fry them on high flame till them turn brown in colour. Drain in a paper towel. Follow the same process for remaining koftas.

Now Koftas are ready. Keep aside.

METHOD FOR GRAVY:

Grind onion, garlic, ginger and make a smooth paste.

Beat yogurt and flour together in a bowl. Set aside.

Heat oil in a pan. Add cumin seeds and bay leaf in it, saute for a few seconds, then add grinded paste in it. Fry for 4-5 minutes, till it leaves oil.

Now add turmeric powder, stir well and add beaten yogurt in it and 1/2 cup warm water. When it starts boiling, add red chilli powder, dry frnugreek leaves, salt, sour cream and sugar (optional) in it. Stir well for 2-3 minutes.

Lastly, add shahi garam masala and clarified butter in it. Remove from heat. Add few chopped cilantro in it. Pour the gravy slowly on the koftas. Stir gently to make sure the koftas don't break.

Serve hot with pulao or chapathi or paratha or naan.

TIPS: Frying on low flame, will make koftas consume a lot excess oil.

         At the time of boiling soya granules, add milk to remove soya smell.

         Don't boil koftas with gravy, as they might break.

         Little touch of sweetness enhances the taste of the gravy. 

Sending this recipe to The Master Chef Contest

This recipe goes to Cooking with Love Series, hosted at Torviewtoronto

Linking to: Spotlight "Curries / Gravies" @ Recipe Junction & Cuisine Delights

PALAK PANEER / COTTAGE CHEESE IN SPINACH GRAVY

It is a highly nutritious and delicious dish, basically from North India. But now it is common to every Indians. Has a very good blend of flavour, taste and texture.

INGREDIENTS:
1 lb (454 gm) Spinach (Washed and cut into big pieces)
14 OZ (397 gm) Cottage Cheese (Paneer)
5-6 Green Chillies
15 flakes of Garlic (finely chopped)
2" Ginger (finely chopped)
1 large Onion (finely chopped)
1 tsp Cumin seeds
1/4 tsp Asafoetida (Hing)
1/2 tsp Turmeric powder
1 tbsp coriander powder
1/2 tsp Red Chilli powder (or according to taste)
2 tbsps Cilantro paste
1 cup Yogurt (Sour Curd)
1 tsp Lemon juice
2 tbsps Sour Cream
2 tbsps Butter
2 tbsps Oil
1 tsp Shahi Garam Masala
Salt to taste


METHOD:
Heat water in a vessel. When it starts to boil, add spinach. Cook it for 2 minutes. Separate spinach from water. Blend spinach and green chillies together and make a smooth paste.

Cut cottage cheese into 1" cubes. Heat oil in a frying pan. Fry lightly the cottage cheese cubes till golden and keep aside.

Heat butter in the same frying pan. Add cumin seeds. When it starts to crackle, add asafoetida, chopped garlic and ginger in it. Fry for 20 seconds. Now add chopped onions and fry till it gets translucent.

After that add yogurt, followed by turmeric powder, coriander powder and red chilli powder in it. Fry for 2 minutes. Now add spinach-green chilli paste, salt and cilantro paste in it. Mix well. Cook for 2-3 minutes.

When spinach puree starts to boil, add Cottage cheese and shahi garam masala in it. Cook another 8-10 minutes. Stir occasionally. Lastly, add lemon juice and sour cream in it. Mix well. Remove from heat.

Serve hot with naan, roti or steamed basmati rice by garnishing cream on it.

TIPS: Firm tofu can be used instead of cottage cheese, as a non dairy substitute.

KADHAI PANEER

Very easy and simple North Indian recipe, generally made by whole spices. It is a nice blend of bell peppers, cardamoms and dry fenugreek leaves. Tastes simply delicious.

INGREDIENTS:
1 lb Cottage Cheese (Paneer)
1/2 Green Bell Pepper
1/2 Red or Orange Bell Pepper
2 tsp Coriander seeds
3 whole Red Chillies
3 green chillies cut into small pieces
1/2 tsp Black Pepper powder
2 tsp finely chopped Garlic
2 tsp finely chopped Ginger
3 chopped Tomatoes
1 large Onion (sliced)
1 1/2 tbsps Dry Fenugreek Leaves (Kasuri Methi)
1 1/2" Cinnamon stick
3 Green Cardamoms
1 tsp roasted Cumin seeds (Coarsely pounded)
1/2 tsp Dry Mango powder
1 tbsp finely chopped Cilantro
3 tbsps Oil
1 tbsp Butter
Salt to taste

METHOD:

Cut cottage cheese into 1 1/2" long pieces. Cut red and green bell pappers into strips.

Coarsely pound coriander seeds, red chillies, cinnamon, cardamoms and roasted cumin seeds. Keep this dry grinded spices aside.

Heat oil in a wok on medium heat. State the paneer pieces for 2 minutes and drain all the pieces on kitchen paper towel.

In the same oil, add chopped garlic and ginger, followed by onion slices. Fry till onions turn into traslucent.

Add chopped tomatoes, dry grinded spices and salt. Continue frying till spices leave oil. Now add bell peppers, stir about 2 minutes.

Add cottage cheese, dry mango powder and butter in it. Rub dry fenugreek leaves within two palms, make dust and add in it. Cook on low heat for 5 minutes till all spices coat on cottage cheese very well. Now add Chopped coriander leaves and remove from heat.

Serve hot with naan or tandoori roti.

TIPS: The crunchiness and colours of bell peppers should not change.

           This is a semi-dry dish, no water used here.
           I used fresh homemade paneer for softness and better taste.