SHAHI PANEER CURRY

Here is a smooth and creamy Paneer  gravy...a fitting side dish in any regal spread...


INGREDIENTS

• PANEER CUT IN RECTANGLES-2 CUPS
• ONION -1
• GARLIC -2 CLOVES
• GREEN CHILLIES-2
• CASHEW NUTS-1 TABLESPOON
• KHUS KHUS -1 TEASPOON
• MILK -1 CUP
• FRESH CREAM -1/2 CUP
• SUGAR-1/4 TEASPOON
• KASURI METHI -1 PINCH
• SALT TO TASTE 
• BUTTER-1 TEASPOON

METHOD

• Soak the cashews and khus khus separately in milk for 20 minutes.
• Remove the seeds of the green chillies .Chop the onions and garlic.
• Heat the butter and sautee the onions and garlic.Add the green chilly seeds. Cook for a minute taking care they do not change color.
• Grind the onion garlic mixture to a smooth paste.
• Now grind the cashews and khus khus to a smooth paste.
• Add the paneer pieces and ground pastes to a kadai and cook on low heat.
• Add the remaining milk ,little water ,salt and sugar.
• Now,add the kasuri methi. 
• Cook covered for 5 minutes .Remove from heat.
• Add the fresh cream .
• Serve hot with any of your favorite naans,rotis,parathas,pulavs,biriyanis etc.
• This dish is a delight for those who love creamy ,mildly spiced gravies.
• If you want a thicker gravy increase the quantity of cashew nuts and cream.

PANEER BELL PEPPER BHURJEE

Colorful bell peppers/capsicums are always a treat to the eyes and what is a better way to eat a rainbow than throwing in a few colorful bell peppers into your meal...


Here is a tasty ,healthy and nutritious side dish made with capsicums and freshly prepared cottage cheese/paneer....


INGREDIENTS

• MILK- 1 LITER
• LIME JUICE-2 TEASPOONS
• RED/GREEN/YELLOW BELL PEPPERS-1 EACH (purple ones too,if available)
• TOMATOES-1
• ONIONS-2
• GREEN CHILLIES-4-6
• CUMIN SEEDS-1/2 TEASPOON
• OIL-2 TABLESPOONS
• SALT TO TASTE

METHOD

• Chop the vegetables and green chillies into small pieces.
• Boil the milk. Add the lime juice when the milk just boils and let it curdle.
• Leave the milk aside and strain. Keep the drained paneer aside.
• Heat the oil in a shallow pan.Fry the cumin seeds.
• Add the chillies,onions ,tomatoes and bell peppers ,salt to taste and saute till they are soft.
• Now ,add the freshly prepared paneer and stir well.
• Simmer for a few minutes.
• Remove from heat.
• Serve hot with rice or rotis/ Indian breads.

Linking to...http://zestysouthindiankitchen.com/2014/09/hearth-soul-blog-hop-labour-day-edition.html


http://mykitchenodyssey.blogspot.in/2014/08/first-anniversary-give-away.html

PANEER PEPPER FRY

Here is a delicious paneer curry that can be prepared in a jiffy...

This can be served as a side dish or a starter ...

INGREDIENTS

• PANEER  -200 GRAMS
• ONIONS-1
• CAPSICUM-1/2
• CUMIN SEEDS-1/2 TEASPOON
• COARSELY POWDERED PEPPER-3/4 TEASPOON
• SPRING ONIONS-2
• SALT TO TASTE
• OIL-FEW TEASPOONS

METHOD

• Cut the paneer into thin rectangular bits.
• Drop them in warm ,salted water for 30 seconds. Drain.
• Cut the onion and capsicum into thin slivers.
• Chop the spring onions along with the leaves.
• Heat the oil.
• Fry the cumin seeds,coarsely powdered pepper and all the vegetable slivers.
• Cook till the onions are transparent. Add a little salt.
• Now add the paneer bits and toss well.Add the needed salt.
• Cook over low heat for 3 minutes 
• Serve hot with rice or rotis.
• They taste great as starters too.

And do visit my Facebook page ...

https://www.facebook.com/foodleiciousss


Linking to

http://cookingwithsj.com/2014/08/11/event-announcement-independent-india/

Linking to Gayathri's WTML Event

PANEER PATTIES

Here is the recipe  for a simple and easy to make these melt in the mouth patties made with easily available ingredients.

INGREDIENTS

• MILK - 500 ML
• LIME JUICE - 2 TSPS
• BOILED AND MASHED POTATOES-2 CUPS
• ONIONS -1
• BREAD -2 SLICES
• PEPPER POWDER AND SALT - TO TASTE
• CORN FLOUR - 2 TBLSPS
• BREAD CRUMBS -2 TBLSPS
• OIL FOR FRYING

METHOD

• Boil the milk and add the lime juice. When it curdles ,remove from heat and filter the paneer.
• Crumble it well.
• Mix the finely chopped onions,paneer and mashed potatoes well.
• Add salt and pepper to taste.
• Crumble the bread slices and knead with the mixture.
• Shape them into 2" rounds about 1/2 " thick.
• Dip them in a batter made of cornflour and water and roll them in breadcrumbs.Dust off the extra crumbs,taking care not to break the patty.
• Deep fry in hot oil till it turns golden brown.
• Serve hot with tomato ketchup.

PANEER PAKORAS

Here are the monsoon showers...

what is more welcome than a plate of

yummy,crunchy Paneer Pakoras?

INGREDIENTS

• PANEER CUBES -3 CUPS
• GRAM FLOUR -1 CUP
• RICE FLOUR -1 CUP
• CHILLY POWDER -3 TEASPOONS
• SODA BICARBONATE -1/4 TEASPOON
• GARAM MASALA POWDER- 1/2 TEASPOON
• CHILLI CHICKEN RED (FOOD COLOR) -1 PINCH
• (OPTIONAL)
• SALT TO TASTE
• OIL FOR FRYING
• CORIANDER LEAVES FOR GARNISHING
• FRIED CURRY LEAVES FOR GARNISHING

METHOD

• Mix the flours,soda bicarbonate,chilli powder ,salt and garam masala powder well.
• Add some water and make a thick coating batter.
• Dip the paneer cubes in the batter and coat them well.
• Fry them in hot oil ,taking care they do not stick to each other.
• Arrange in a serving dish and garnish with coriander leaves and fried curry leaves.
• Serve hot with green chutney or tomato sauce.

SIMPLE PANEER MUTTER

If you have a  a weakness for a tasty and healthy side dish which has paneer as a main ingredient ,this is the one for you....



INGREDIENTS

• MILK - I LITER
• LIME -1
• TOMATOES-3
• ONIONS-2
• SHELLED GREEN PEAS -1 CUP
• GREEN CHILLIES-3
• CUMIN SEEDS- 1/2 A TEASPOON
• GARAM MASALA POWDER - 1 TEASPOON
• OIL - 2 TEASPOONS
• SALT TO TASTE
• CORIANDER LEAVES FOR GARNISHING

METHOD

• Bring the milk to a boil.When it reaches boiling point sqeeze the lime into it and let the milk curdle. keep aside for 10 mins.
• Drain the whey and keep the cottage cheese/soft paneer seperate.
• Heat the oil in a pan.
• Fry the cumin seeds. Add the finely chopped green chillies and onions . Fry for a few minutes.
• Add the finely chopped tomatoes and cook well.
• Add salt and garam masala powder.to the onion tomato mixture.
• Boil the shelled peas with a little salt.Drain when done.
• Add the cooked peas to the onion tomato mixture.
• Now crumble the paneer to the mixture and simmer for a minute.
• Remove from heat and transfer to a serving dish.
• Garnish with coriander leaves.

#Serve with rice and rotis.

#Unlike your regular paneer side dishes,this one has no butter or cream added to it and there is very little oil in it.

So it is a healthier and refreshingly tasty dish.

PANEER BUTTER MASALA

Who will not fall for this delectable all time favorite side dish?
It is a perfect side dish for any rice or roti....


INGREDIENTS

• Paneer cubes -2 cups
• Garlic -1 clove
• Onions (chopped)- 1 cup
• Tomatoes -3
• Oil - 1 Tablespoon
• Butter - 3 Teaspoons
• Cinnamon - 1 stick
• Garam Masala powder -1/4 Teaspoon
• Chilli powder - 3/4  Teaspoon
• Salt to taste

METHOD

• Immerse tomatoes in boiling water.Wait for 10 minutes.Deain and peel off the skin.
• Mash well.
• Heat the oil.
• Sautee the cinnamon stick,garlic and onions .
• Cook till they are reddish.
• Add the tomato pulp. Cook well. 
• Add the salt and chilli powder.
• Boil till the raw smell goes off.
• Remove the cinnamon stick.
• Cool and puree in a blender.
• In a teaspoon of butter,Sautee the paneer cubes on low heat for less than a minute.
• Add them to the puree.
• Mix well . Simmer for 3-5 minutes over low heat (Do not over cook.It hardens the paneer).Add the garam masala powder.
• Add the butter. Stir well and remove from the stove.

#Adding a pinch of sugar enhances the taste of the gravy.

# This dish is usually not very spicy-So those who favor hot curries should add a little more chilli powder.

Garnish with coriander leaves or fresh cream (if you wish)

RASMALAI

Ingredients

4  cups milk for paneer (2% milk)
3  cups milk for Ras(sweetened milk)
4 - 4 1/2 tbsp. sugar for Ras(sweetened milk)
1 cup sugar
3 cups of water
saffron, cardamom
lemon juice
A pinch of yellow food coloring


Method

1.Boil 3 cups of milk for ras  until it is reduced to  1 3/4 cup.
2.Bring 4 cups of milk to boil. Now to curdle the milk ,add lemon juice to it stirring continuously.
3.Then drain it through a clean,fine cloth.(I prefer a fine handkie)
4.Hold it covered with cloth under running water. Drain the excess water by pressing the cloth there must not be any water remaining.
5.In a pressure cooker add 3 cups of water and 1 cup of sugar.
6.Take the paneer out of the cloth in a dish, mash it knead it till smooth and make around 15 small sized balls out of it
7.Pressure cook the  paneer balls in the pressure cooker for 2 whistles in the sugar syrup.
8.Add the sugar  to the boiled milk  and add cardamom,  and saffron to it. Let it cool .
9.Let the  pressure cooker cool. Open it take out the balls of paneer with the spoon  and let the water drain by pressing it little and let it cool.Flatten the paneer balls.
10.When the milk is cool add paneer balls to it.
11.Refrigerate it.Serve chilled.

# You can decorate it with sliced almonds before you serve them.

KADAI PANEER

INGREDIENTS

PANEER                         -200GMS
CAPSICUM                    - 1
ONIONS                         -2
TOMATOES                   -3
CUMINSEEDS               -1/2 TEASPOON
CORIANDER SEEDS     -1/2 TEASPOON
CINNAMON STICK     - 1" INCH PIECE
SAUNF                           - 1/2 TEASPOON
GINGER GARLIC
PASTE                             -1 TEASPOON
CHILLY POWDER          -1 TEASPOON
OIL                                   -1/4 CUP
SALT TO TASTE
CORIANDER LEAVES FOR GARNISHING

METHOD

1.CUBE  PANEER,CAPSICUM,ONIONS AND TOMATOES.
2. FRY THE CUMINSEEDS,CORIANDER SEEDS,CINNAMON AND SAUNF IN A TEASPOON OF OIL. POWDER COARSELY.
3.HEAT THE REST OF THE OIL. FRY THE GINGER GARLIC PASTE.
4.ADD THE ONIONS AND CAPSICUM AND FRY TILL ONIONS BECOME SLIGHTLY GOLDEN.
5.ADD THE TOMATOES. COOK TILL THE TOMATOES BECOME PULPY .
6.ADD THE CHILLI POWDER,POWDERED MASALAS AND SALT.
7.COOK FOR A MINUTE.
8.NOW ADD THE  PANEER AND SIMMER FOR 3-4 MINUTES.
9.GARNISH WITH CORIANDER LEAVES .

# SERVE HOT WITH RICE,ROTIS OR OTHER INDIAN BREADS .

SPICY PANEER FRY

INGREDIENTS

CUBED PANEER           -2 CUPS
CORNFLOUR                -3 TBLSPOONS
CUMIN POWDER         - 1/2 TEASPOON
CHILLY POWDER        -1 TEASPOON
GARAM MASALA
POWDER                       -1/2 TEASPOON
AMCHUR POWDER     -1/2 TEASPOON
SALT TO TASTE
OIL FOR FRYING
ONION AND LEMON SLICES FOR GARNISHING.


METHOD

1 MIX THE CORNFLOUR AND OTHER POWDERS AND SALT IN A BOWL WITH ENOUGH
WATER TO MAKE A COATING BATTER.
2.ADD THE PANEER CUBES TO THIS BATTER. MIX AND MARINATE FOR 15 MINUTES.
3.DEEP FRY IN HOT OIL LITTLE BY LITTLE TILL GOLDEN BROWN.
4.DRAIN.GARNISH WITH ONION RINGS ANDA LEMON SLICE.
 5.SERVE HOT .

KAJU PANEER CURRY

Ingredients

CUBED PANEER                              -2 CUPS

CASHEWNUTS                                 -1 CUP

CHOPPED ONIONS                          -2 CUPS

CHOPPED TOMATOES                    -2 CUPS

GREEN CHILLIES                             -2

GINGER GARLIC   PASTE                 -1 TEASPOON

CHILLI   POWDER                              -1 TEASPOON

JEERA   POWDER                              -1 TEASPOON

GARAM MASALA POWDER              -1/2 A TEASPOON

GHEE                                                  -1 CUP

OIL                                                      -1 TABLESPOON

SALT                                                   -TO TASTE

CORIANDER LEAVES                      - LITTLE

Method

1. POWDER THE CASHEW NUTS COARSELY. (RESERVE A FEW FOR GARNISHING)

2. HEAT A TEASPOON OF OIL AND SAUTEE THE GREEN CHILLY, ONIONS AND TOMATOES.

3. WHEN SLIGHTLY, DONE ADD THE SALT, CHILLY POWDER AND JEERA POWDER AND

GARAM MASALA POWDER AND COOK TILL IT IS ALMOST A PULPY MASS.

4. HEAT HALF OF THE GHEE IN A PAN AND LIGHTLY FRY THE CASHEWS.

5. FRY THE CUBED PANEER IN THE REMAINING GHEE (TAKE CARE NOT TO BROWN IT )

6. ADD THE FRIED CASHEW POWDER AND THE PANEER CUBES TO

THE ONION -TOMATO CURRY.

7. SIMMER FOR 3 MINUTES.

8. GARNISH WITH A FEW FRIED WHOLE CASHEW NUTS AND CHOPPED CORIANDER LEAVES.

9.  RICH KAJU PANEER CURRY IS READY!

# A SPLENDID SIDE DISH WHICH IS EASY TO PREPARE...

# GOES WELL WITH ANY INDIAN BREAD LIKE ROTI, NAAN, PARATHA, ETC.

#TASTES GREAT WHEN SERVED WITH PULAVS, JEERA RICE AND PLAIN RICE OR EVEN      TOASTED BREAD.

# BEWARE-IT IS LOADED WITH CALORIES-   BUT DO INDULGE IN IT ONCE IN A WHILE...

                                                                                                                          

# WEIGHT WATCHERS-AVOID THE GHEE (OR RESTRICT IT.) DO NOT FRY THE PANEER.

#DRY ROAST THE POWDERED NUTS. YOU DO CUT SOME CALORIES THIS WAY!

#A  MUST TRY FOR ANY PANEER LOVER... (and I confess –I am one)

Some tips...

#Paneer is a very good source of Calcium.

 #Onions and tomatoes are rich in Vitamins and Lycopene and a great source of antioxidants too!

# And Cashews are loaded with proteins....

  So it is a tasty, easy to prepare energy dish which is a hit is any dinner!

#You can cut the quantity of chilly powder if you prefer a blander version of the dish-especially when   kids are going to eat them.

#If you want a lighter version, add plain panner and minimize the cashews.




http://leckerandyummyrecipes.blogspot.de/2012/03/healthy-morsels-journey-begins.html