Monday, March 24, 2008
Paneer Manchurian
Ingredients:
200 gms paneer
1/2 cup corn flour
1/2 cup maida (all-purpose flour)
3 tsp egg white
1/4 tsp ajinomoto
5-6 garlic cloves, finely chopped
6 green chilies, chopped
3-4 tsp ginger-garlic paste
3 tsp soya sauce
Few coriander leaves, chopped
2 spring onions, chopped finely
Oil for frying
Salt to taste
Method:
· Cut the paneer into triangular shape pieces. Apply salt, 2 tsp ginger-garlic paste to these pieces and keep aside for 10 minutes.
· Mix corn flour, maida, egg white, ginger-garlic paste, salt in a bowl and make a batter using little water.
· Dip the paneer pieces in this batter and fry in hot oil until golgen.
· Heat oil in another pan and fry the chopped garlic cloves. Also add chopped green chilies and fry for a while.
· Now add soya sauce, spring onions, fried paneer pieces, 2 cups water and allow to simmer.
· Take 3 tsp corn flour, 1/2 cup of water and mix well. Add this to the above paneer pieces and mix well until the sauce thickens.
· Add salt, ajinomoto, coriander leaves and mix well. Serve hot with plain rice.
· Serves: 5-6
· Preparation time: 30-40 minutes
Paneer Amritsari
Ingredients
500 gms. firm paneer
2 onions sliced into thin rings
1 tsp. ginger grated
1 tsp. garlic crushed fine
1/2 tbsp. coriander finely chopped
1 tsp. ajwain seeds
3/4 cup gram flour
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. tandoori masala
1/2 tsp. punjabi garam masala
1/2 tsp. sugar
1 anardhana powder
salt to taste
2 tbsp. oil
Method
· Cut paneer into 1"x1"x1" cubes.
· Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain, garam & tandoori masalas.
· Sprinkle 2-3 tbsp. water if necessary. Add 1/2 tbsp. oil, mix well.
· Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes.
· Marinate paneer for 10 minutes.
· Either fry pieces or grill on a bar-b-que skewer or grill mesh till crisp and brown.
· Heat remaining oils, add onions, saute till light brown.
· Add marinate paste, stir well and cook.
· When dry add fried paneer, chilli, anardhana powder, sugar, salt.
· Toss well. Garnish with coriander.
· Serve hot with tooth picks to pick up easily.
· Making time: 30 minutes Makes:16-18 pieces
Paneer Kalia
- Ingredients:
Cottage cheese or Panir-250gms
Potatoes- 4 pcs.
Onion-2 medium size(1 finely sliced and the other paste)
Turmeric powder- 1/2 tbls. Ginger paste- 1 tbls.
Oil-4 tbls.
Dahi-4 tbls.
Bay leaves-Garam masala paste-1tsp
Water- 2 cups
Salt to taste. Sugar-1/2 tsp.
Method
- Cut the Paneer into small 1 inch squares.
- Fry lightly and keep aside.
- Add bay leaves to the oil in the pan and after stirring add sliced onion and fry till the onion is brown.
- Add all the masala pastes except garam masala and fry till the masala is cooked.
- Add the dahi blended with a little water. Stir.
- Add 1 and half cup water, salt and sugar to taste. Stir and bring to boil.
- Add potatoes. Cover and simmer till the potatoes are done.
- Then add the paneer pieces. Stir.
- Add the garam masala paste. Simmer for 5 mins. and remove from fire.
Mattar Paneer
Ingredients:
2 Onions
2 Tomatoes
4 cloves Garlic
1/2 packet frozen Peas
1" cube Ginger
1/4 t Turmeric
to taste Salt
to taste Pepper
1/2 t Garam Masala
2 c Water
Method:
· Cut paneer in 1" cubes and deep fry.
· Make Masala with onion, garlic, ginger, and tomatoes.
· Season and add turmeric.
· Add peas and paneer.
Paneer Butter Masala
Ingredients:
1/4 kg paneer
2 onions,ground to paste
4 tomatoes,pureed
1/2 cup curd,beaten
1 cup fresh cream,beaten
1/2 tsp jeera
1 tsp red chilli powder
1/4 turmeric powder
1/2 garam masala powder
salt to taste
few coriander leaves,finely chopped
ghee
Method:
· Cut the paneer into small squares.
· Heat ghee in a pan and fry paneer pieces light brown.
· Remove and keep aside.In remaining ghee add jeera,fry and add ground onion, fry till brown.
· Add turmeric powder,saute then add chilli powder.
· Add tomato puree fry well. Add curd, sauté add salt ,garam masala and fresh cream, mix well.
· Add water, cover and cook.
· When it starts boiling add the paneer pieces.
· Cook for a while. Transfer in a bowl, garnish with coriander leaves.
BUTTER PANEER
Ingredients:
- Paneer/Cottage cheese - 250 gms.
- Curd - ½ cup.
- Peas - ½ cup.
- Onion paste - 2 tbs.
- Garlic paste - 2 tsps.
- Tomato - 1.
- Jaffran/Saffron - 2 tsps.
- Cashew paste - 1 tsp.
- Chili paste - 1 tsp.
- White oil - 2 tbs.
- Sugar - ½ tsp.
- Corn flour - ½ tsp.
- Nutmeg/Jaitphal powder - ½ tsp.
- Salt according to taste.
METHOD
- Fry diced paneer in oil and soak in water.
- Stir fry the onion and garlic paste in oil.
- Add chili paste and ½ cup of peas.
- Mix well curd, cashew paste and jaffran. Add the mixture.
- Dilute ½ tea spoon of corn flour in water and pour into the preparation.
- Add ½ tea spoon of nutmeg powder and sugar.
- Add paneer to the gravy.
- Spread butter before removing from fire.
Achaari paneer
- Ingredients:
· Paneer - 300gm
· Saunf (Aniseed)- 2tsp
· Mustard seeds - 1tsp
· Methi dana (Fenugreek seeds) - 1pinch
· Kalonji (Onion seeds) - 1/2tsp
· Jeera (Cumin) - 1tsp
· Garlic - 5-6 flakes
· Ginger- 1"piece
· Oil - 4tbs
· Chopped onion - 3nos
· Chopped green chilli - 3-4nos
· Haldi (Turmeric powder) - 1tsp
· Curd - 1/2cup
· Amchur (Dried Mango) powder - 11/2tsp
· Slit green chillies - 2-3nos
· Salt - 1tsp
Method
- Slice paneer into rectangular pieces.
- Crush garlic and ginger together and keep aside.
- Heat oil in a pan. Add aniseeds, mustard seeds, fenugreek seeds, onion seeds and cumin together.
- Let them crackle for a minute.
- Add chopped onions and green chillies and sauté until onions turn golden brown.
- Add turmeric powder and ginger-garlic paste.
- Cook for 1/2minute. Add sliced paneer.Beat curd till smooth.
- Gradually add this to the paneer and keep stirring.
- Add amchur powder and 1/2tsp salt.
- Cook till the curd dries up.
- Garnish with slit green chillies.
Paneer Parathas
Ingredients
1 recipe paratha dough (refer introduction
1 cup paneer crumbs
4-5 green chillies finely chopped
1 onion finely chopped
1 tbsp. coriander finely chopped
1 tsp. mint leaves finely chopped
salt to taste
2 tbsp. ghee
ghee or oil to shallow fry
Method
· Roll dough to a large square.
· Spread some ghee all over.
· Fold in half. Spread ghee.
· Fold in quarter. Spread ghee.
· Roll again to full size. Repeat above procedure.
· Roll into a tight swissroll. Refrigerate for 15 minutes.
· Break off lumps and use as regular paratha dough.
· Mix all filling ingredients.
· Take a lump of dough.
· Roll halfway. Spread some filling.
· Make a tight swissroll. Twist to a spiral.
· Press roll to full size. Shallow fry.
· Serve hot with any gravy vegetable.
· Making time: 1 hour Makes: 6-7 parathas
Thursday, March 20, 2008
Shahi Paneer
Ingredients :
- 200 gms Paneer
- 2 Medium Onions
- 1" Ginger
- 3-4 Garlic Pieces
- 2 Green chillies
- 1/2 tsp White Pepper Powder
- 1 tsp Red Chilli Powder
- 3/4 tsp Turmeric Powder
- 1 tsp Garam Masala Powder
- 3-4 tbsp Cream
- 1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)
- 1/2 cup Milk
- 8-10 tbsp Vegetable oil
- Salt to taste
Preparation:
- Heat oil in a kadhai.
- Cut paneer into small cubes. Fry over medium heat until light brown.
- Keep the paneer pieces aside.
- Saute the dry fruits in one tablespoon of oil.
- Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
- Fry the mixture in the remaining oil until golden brown and oil starts separating.
- Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
- Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
- Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.
- Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.
- Garnish shahi paneer with cream and dry fruits and coriander leaves.
Paneer Butter Masala
Ingredients :
- 250 gms Paneer
- 200 gms Fresh Cream
- 200 gms Tomato Puree
- 2-3 tblsp Butter
- 2 tblsp Fenugreek leaves
- 1/2 tsp Red chilli powder
- 1/2 tsp Garam masala powder
- 2-3 Green Chillies
- Salt as per taste
- Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
- Add the cream and garam masala powder and cook further for 2-3 minutes.
- Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.
Paneer kofta
For Koftas:
- 200 gms Paneer
- 2 Potato
- 1/2 tsp Red Chili Powder
- 1/4 tsp Garam Masala
- 2 tblsp Cornflour
- Oil for frying
For Gravy
4 Onion
4 Tomato
Coriander Leaves
1/2 cup Curd
1/2 cup Cashewnut Powder
1/2 tsp Cumin Seed
1/2 tsp Salt
1/2 tsp Red Chili Powder
1/4 tsp Turmeric
1/4 tsp Garam Masala
1 Bay Leaf
2 tblsp Clarified Butter
Method :
- Boil potatoes and peel them.
- Grate paneer and potatoes.
- Add salt, red chili powder, garam masala, cornflour and mix well.
- Make round balls of this mixture.
- Now heat oil in a pan.
- Fry balls in the oil till brown in color.
- Grind onion and tomatoes together.
- Chop coriander leaves very finely.
- Heat oil in a pan.
- Add cumin seed and bay leaf.
- Add onion, tomato paste and brown it, stirring continously.
- When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
- Stir it continously for a minute.
- Then add 2 cup of water.
- Put on the lid and simmer for 5 minutes.
- While serving reheat the gravy and then add koftas to it.
- Garnish it with chopped coriander leaves.
Paneer Burji
Ingredients :
- 200 gms Paneer
- 1 tbsp Oil
- 1/4 tsp Cumin seeds
- 2 Green Chillies
- 1 Small Onion
- 1/4 tsp Turmeric Powder
- 1/2 tsp Garam Masala Powder
- 1 tsp Ginger-Garlic Paste
- 1 medium Tomato
- 1/2 tsp Salt
Preparation:
- Chop the onions, tomatoes and chillies finely.
- Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.
- Add the chillies and tomatoes and fry till they are soft and pulpy.
- Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.
- Add grated paneer and fry for 5 minutes till the paneer blends into the masala.
- Garnish with chopped coriander and serve hot.
Palak Paneer
Ingredients :
- 500gms Fresh Palak (Saag)
- 100gms Paneer
- 2 Onions grated Ginger, Garlic paste
- 5-6 tbsp oil
- 1 tsp pure ghee
- Garam masala to taste
- Red chili powder to taste
- 1 tsp cumin powder
- Salt To Taste
Method :
- Clean and wash palak (spinach) nicely.
- Boil the spinach in water and cool it.
- Now mash it in a mixer.
- Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
- Now add onions and fry till golden brown.
- Add all spices except red chili powder.
- Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
- Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
- Add Paneer pieces to the gravy and cook until done.
- Take out in a bowl.
- Just before serving, heat pure ghee in a small pan.
- Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
Mattar Paneer
Ingredients:
- 450gms /1lb shelled Mutter (green peas)
- 250gms / 1/2lb Paneer
- 2 medium onions (chopped)
- 6 cloves garlic (crushed)
- 1 tbsp grated ginger
- 2 green chilies (chopped)
- 250gms / 1/2 lb tomatoes (peeled and sliced)
- Salt To Taste
- 1cup curd / plain yogurt
- 1 tsp turmeric powder
- 1 tbsp coriander seeds
- 4 bay leaves
- 2 cups water
- 1/2 cup ghee / vegetable oil
To Garnish :
- Garam masala powder
- Chopped coriander leaves
- Make a paste by grinding together half the onions, the garlic and coriander seeds.
- Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
- Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
- Add the turmeric and the paste mixture and fry until the ghee starts to separate.
- Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
- Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.
Khadai paneer
Ingredients:
- 250 gms Cottage Cheese (Paneer)
- 3 Capsicum (Shimla Mirch)
- 4 Onion (Pyaj)
- 4 Tomato (Tamatar)
- 1 " long piece Ginger (Adrak)
- 1 tsp Red Chili Powder (Lal Mirchi)
- 2 Bay Leaf (Tej Patta)
- 4 Cloves (Lavang)
- 1 piece Cinnamon (Tuj/Dalchini)
- Little Orange Color
- 4 tblsp Clarified Butter (Ghee)
Method :
- Cut cottage cheese, capsicum in long pieces.
- Grind onion, tomato, ginger, salt, red chili powder and orange color.
- Mince cloves and cinnamom.
- Heat clarified butter in a pan.
- Add bay leaf, cloves, cinnamon.
- Then add onion, tomato, ginger paste.
- Continue cooking it on medium flame till ghee/oil begins to separate.
- Add paneer and capsicum pieces.
- Cook on low flame.
- When the capsicum are done put off the flame.
- Take off the fire and serve hot.
Recipe of Paneer
Ingredients:
- 1 litre Milk
- 11/2tsp vinegar or 1/2tsp lemon juice or citric acid
How to prepare paneer:
- Boil the milk in a pan.
- When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.
- If citric acid is being used, dissolve it in 2-tbsp water before adding.
- When milk curdles full turn off the gas and keep aside for 5 minutes.
- Pour it on to a cotton/muslin cloth and tie it with a tight knot.
- When all the water is drained from the paneer shape it into a rectangular block.
- Now place the cloth under heavy weight for 2-3 hours before using it.
- Note: Do not throw away the leftover water as it can be used for kneading chapati or paratha dough
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