Malai Kofta.

Malai Kofta is a very popular North Indian delicacy. Paneer and potato balls deep friend and then added into a creamy onion and tomato gravy, then garnished with cream and Served with naan or Jeera Rice. This is a bit lengthy recipe but I have tried to make it easy as much as possible. Do try this dish and let me know..

Ingredients For Kofta.

2 large boiled potato

250 gram paneer

2 tbsp corn flour

1/4 tsp white pepper

1/2 tsp kasoori methi

1/4 tsp garam masala

Salt to taste

Oil for deep frying.

Ingredients For Gravy.

1 large onion, 2 large tomato, roughly chopped

1tsp ginger garlic paste

8 to 10 cashew

1 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp turmeric, 1/2 tsp garam masala

1 green cardamom, 2 cloves, 1 small cinnamon stick

2tbsp butter

1/2 cup fresh cream 

Salt to taste.

Cooking Method.

In a deep kadai, add enough oil to deep fry the koftas. Take all the kofta ingredients in a large mixing bowl, mix everything to foam a dough, then divide the dough into small lemon sized balls. Now deep fry them in hot oil. and set it aside.

In a another deep pan, add 1tbsp butter, once the butter is melted, add all the gravy ingredients(except Cream) and cook till everything comes together, then allow the masala to cool. Now grind the cooled masala in to smooth paste.

In a same pan, add another 1tbsp of butter once the butter is melted, add the masala paste and cook for 4 to 5 mintes, Then add the cream and fried koftas, and cook for another 2 to 3 minutes on a medium heat.

Garnish with cream and Serve with Naan.

Kadai Paneer. A Creamy Cottage Cheese Curry With Capsicum.

Kadai Paneer. A creamy cottage cheese curry with capsicum. This is very famous north Indian dish which you will find in all the Indian restaurant. I even have already a post of kadai chicken which is the same cooking method and same ingredients except the chicken. This dish can be cook dry or even gravy. I personally feel little bit of gravy makes it nice combination for the roti, naan or rice.

Ingredient's to make kadai masala.

1tsp whole coriander seeds

2 dry red chilli

1/2tsp cumin

1/2tsp black pepper

3 bay leaves

2 green cardamom

3 cloves

1inch cinnamon stick.

(Dry roast all the above in ingredients and grind it to a fine powder)

Ingredient's.

250g paneer (cut into medium pieces)

1 big onion (finely chopped)

1 cup tomato puree

1 medium green capsicum (cut into small cubes)

1tsp ginger garlic paste

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

1tbsp kadai masala, 1/2tsp garam masala

1tsp kasoori meethi (dry fenugreek leaves)

1/4cup curd, 1/4cup milk

1tsp lemon juice

Oil and Salt to taste.

Cooking Method.

In a wok, add oil and fry ginger garlic paste, then add onion and fry for 2 minutes. Add turmeric and salt, fry for 2 to 3minutes. Then add red chilli powder, coriander powder, garam masala and kadai masala fry for another 2 to 3 minutes. Then add the tomato puree, curd, milk and capsicum and cook for 4 to 5 minutes or till all the masala is coated well to the paneer and oil starts floating on top. finally add lemon juice and kasoori meethi and give a quick stir.

Serve hot with Naan. Roti or Rice.

Butter Paneer Masala..

Now I understand why new mom's are so exhausted and tired every time... Before 2 weeks my life was so different and now my life is so exciting and busy. I use to finish my household work in the morning and then jump on blog and facebook for whole day till my hubby comes homes.. Now from the time I woke up and till I sleep I'm so busy with my little girl and I don't even have time to check my mails, Facebook nor write blog.. Actually this is what I wanted all this time and now its here... I got some time today and thought to do quick post about my recipe.

Butter Paneer Masala.. This is one of the most famous paneer dish which is served in almost all the Indian restaurant. I had made this dish when I was pregnant keeping this in my mind that I wount be getting time to do anything thing atleast for a month so I had cooked few dishes and draft them and this is the best time to clear off my all draft posts..

Ingredient's.

250gms paneer cubes

4tbsp butter

1 big onion, 2 green chilli (finely chopped)

1 tbsp ginger garlic paste

1cup tomato puree

1 tbsp chilli powder, 1/2tsp turmeric, 1tsp coriander powder, 1tsp garam masala

1/2cup fresh cream

1tbsp kasuri meethi

Salt to taste.

Cooking Method.

Heat 1tbsp butter in a pan, add the paneer and saute till it turns to golden brown in colour.

Remove from the flame and keep aside.

Heat the remaining butter in the same pan, add the onion, green chilli and ginger-garlic paste, mix well and saute for 5 minutes on medium flame.

Add the chilli powder, garam masala, turmeric, coriander, salt and tomato puree, mix and cook for 5 minutes.

Add the paneer and 1/4cup of water and simmer for 4 to 5minutes minutes.

Then add the cream and simmer futher for 2 minutes. Sprinkle the kasuri meethis from top.

Garnished with coriander and Serve hot with Naan, Roti or Jeera Rice..

Rasmalai..

Rasmalai is a very famous milk-based dessert of India.This dessert is rich in its texture, flavour & can be made easily by everyone at home. I had made this Rasmalai along with few more sweets on Diwali to impress my hubby and his college close friend and his wife. As I have mention in my earlier post that this is my hubby first diwali away from home, that to in a unknown country. Thank god we had his friend family and little kid to make it even more special, we really had a blast and never felt like we are not in india... I can easily count this diwali into one of the most memorable day of my life..

 Ingredient's For Paneer

5cups whole milk

2tbsp sugar

1tbsp lemon juice

4cups water.

Ingredient's For Rasmalai (milk mixture)

4cups whole milk

1cup sugar

10 to 15 saffron strands

1/4cup chopped almond and pistachio (for garnishing).

Cooking Method For Paneer.

Boil the milk in a heavy bottomed pan over medium-high heat. As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separating from the whey, turn off the heat.

Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.

Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.

To take out the excess water squeeze the cloth till all the water has come out.

Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.

Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to together and knead more. 

Divide the dough into 10 equal parts and roll them in smooth balls.

Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.

Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.

Make sure the cooker is large enough to accommodate the (rasgullas), as they will expand to about double in the volume while cooking in the syrup!

Close the heat and wait a few minutes before opening the pressure cooker.

Then take out the rasgulla from the syrup and squeeze them lightly,and keep aside.

Cooking Method For Rasmalai (milk mixture)

Boil the milk, sugar and saffron strands in a deep frying pan on medium heat until the milk reduce to about 2 cups.

Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.

Once the milk is ready, switch off the flame, then add the rasmalai into milk. and refrigerate for 2 to 3 hours

Garnish with chopped almonds and pistachios.

Rasmalai is ready to serve.

Serve the Rasmalai chilled.

Mutter Paneer Makhanwala (Buttery Greenpeas With Cottage Cheese Gravy)

Mutter Paneer Makhanwala!!! I have eaten this curry once in Delhi and it was very yummy and buttery and after that i never got a change to eat again out side. So only i thought of trying it at home with less butter... Usually everybody cooks mutter paneer very often but some how in my family we are not that much fan of paneer.. I cook mutter paneer in some occasions only and this time i tried with only butter to give a buttery taste and different to. I tried to use very less butter as possible but you all know if you have to make something tasty you have to use right amount of ingredients.. This curry is one of those curry, once you start cooking you will never forget to cook in any occasions or parties...

 

 

Ingredients:
250gm paneer cubed
100gm green peas
1small cardamom, 2 cloves, 1small cinnamon stick
2 large onions, 3 medium tomatoes, 2 green chillies
1 tbsp ginger garlic paste
1tsp red chili powder,1tsp coriander powder
2tsp garam masala, 1/2 tsp turmeric powder
6 tsp Butter
1 1/2 cups water
Salt to taste
Coriander leaves chopped fine to garnish.

 

 

 

Cooking Method
Grind onions and green chili into a fine paste. Keep aside. Next grind tomatoes into fine paste and keep aside.
Heat 2tsp of butter in a pan and gently stir-fry the cubes of paneer till lite golden. Remove onto a paper towel and keep aside.
In the same vessel heat 3tsp of butter and add the cinnamon, cloves, cardamom and onion paste. Fry till it turns light brown. Add tomato paste, ginger and garlic paste and fry for another 2minutes. Add the red chilli, coriander, turmeric and garam masala powders, stirring continuously till the oil begins to separate from the masala.
Add the peas to the masala and fry for 2-3 minutes. Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
Garnish with coriander leaves and left over butter and serve.
Mutter paneer Makhanwala tastes great with parathas, naans and even jeera rice.

 

 

Paneer Bhurji (Paneer Stirfry)

Paneer bhurji is a punjabi vegetable recipe with paneer or cottage cheese crumbled and then cooked with a choice of onions, tomatoes and select masalas. Serve hot with rotis, naans or parathas.  Paneer Bhurjee also makes a great topping for fresh, hot toast!!!

Ingredients:

300 gms fresh paneer (mashed into a crumbly texture)
1 medium onion chopped fine
1 small tomato chopped fine
1 green chilli chopped fine
1/4 tsp turmeric
1/4 tsp coriander powder
1/4 tsp cumin seeds
2 tbsps oil,  Salt to taste
Chopped fresh coriander to garnish

Cooking Method
Heat the oil in a pan on a medium flame, till hot. Add the cumin seeds and fry till spluttering stops. Add the onions and fry till soft. Now add the green chillies and tomatoes and fry till the tomatoes are pulpy. Add all the powdered spices and mix well. Fry for 2 minutes. Add the paneer. Mix well and cook for 2 more minutes. or till the water get observed. Season with salt. Garnish with the chopped fresh coriander and serve hot with Chapatis or Parathas. 

Mutter Paneer (Peas & Cottage Chees)

Ingredients:
500 gms paneer cubed
200 gms shelled peas
2 large onions, 3 medium tomatoes, 2 green chillies chopped fine
1 tbsp ginger garlic paste
1 tsps coriander powder, 2 tsps garam masala, 1/2 tsp turmeric powder
6 tbsps of oil
1 1/2 cups water
Salt to tasteCoriander leaves chopped fine to garnish

Cooking Method
Grind onions into a fine paste in a food processor. Keep aside. Next grind tomatoes into fine paste and keep aside. Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside. In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown. Add tomato paste, ginger and garlic paste and fry for another 2 minutes. Add the coriander, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala. Add the peas to the masala and fry for 2-3 minutes. Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
Garnish with coriander leaves and serve.
Mutter paneer tastes great with parathas, naans and even jeera rice.

Palak Paneer

This recipe was inspired from a Sanjeev Kapoor's cooking show and i like this recipe so much from that day. I have been preparing my mind to cook this as soon as possible and that never happened. Yesterday i forced my self to cook this and taste. And OMG that was so tasty i was not able to believe my self that i cooked this dish . Quick to make and good to eat is the perfect caption for Palak paneer! This is a tasty vegetable dish and it is full of good nutrients too. When greens are delicately spiced and seasoned they are transformed into tasty dishes that are popular with adults and children.

Ingredient's

Spinach 2 large bunches
Cottage cheese (paneer) 200 grams
Green chillies 2-3
Garlic 8-10 cloves
Oil 3 tablespoons
Cumin seeds 1/2 teaspoon
Salt to taste
Lemon juice 1 tablespoon
Fresh cream 4 tablespoons

Cooking Method
Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste along with green chillies. Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Serve hot.

Iam sending this recipe to Ayeesha Riaz of tasteofpearlcity. 

Paneer Butter Masala

I can eat Paneer Butter Masala almost every day, but this saturday, our cravings were at a peak-time high as there was light rain outside. Everyone knows I just love Paneer Recipes, and this weekend I decided to make the eternal favorite Paneer Butter Masala, that velvetty-smooth gravy that has all the goodness of indian spices combined with cubes of cottage cheese and garnished with cream and coriander
Paneer Butter Masala is similar to other paneer gravies, except that as the name implies, it is more rich due to butter and the gravy is thickened by using onions, tomatoes and cashew paste rather than just cream. You cannot go wrong with this, try and see the results:)

Ingredients:

125 grams paneer
1 tomato (grind to a fine paste)
2 onions (grind to fine paste)
1 tsp Cumin Powder
1 tsp Dhania Powder (coriander powder)
1 tsp ginger garlic paste
3 cloves
2 tsp cashews paste
1 Cinnamon stick
1/2 tsp Garam masala powder
1/4 tsp chilli powder
3 Tsp Yogurt
Coriander leaves
4-5 tsp butter
Salt to taste

Cooking Method:

Grind cloves, cinnamon to fine powder
Heat oil, fry few paneer cubes on medium heat until golden brown. Set the paneer pieces aside.
Grate remaining paneer and keep it aside
Heat oil or butter, fry onions, ginger garlic paste, for 3 minutes.
Add tomato paste and simmer for 5 minutes.
Add cashews paste, Dhania powder, Cumin powder, garam masala powder, salt,chilli powder, extra butter and masala powder from step 1.
Add yogurt and stir until gravy becomes thick. Add fried paneer cubes, grated paneer add 1/2 -1 cup water and simmer for 5 minutes , until all the flavour is absorbed into paneer.
Serve hot garnished with coriander leaves.