Paneer jalfrezi

This is a very easy and quick to prepare cottage cheese (paneer) dish. "Jalfrezi" is defined as mixing of marinated mutton/chicken pieces with other vegetables to make it a tasty curry.

"Paneer Jalfrezi" is made by shallow frying Paneer and mixing it with other vegetables , adding in green chilies and other spices and herbs.!!
Here I am presenting my way of preparing "Paneer Jalfrezi" which is liked by my family a lot...

Ingredients:

250 grams cottage cheese(Paneer)
1  large green capsicum(cut nicely into juliennes)
1 large carrot(cut nicely into juliennes)
1 large onion(cut nicely into juliennes)
1 medium salad tomato
1 teaspoon coriander powder(dhania)
1/2 teaspoon red chili powder(lal mirch)
1/2 teaspoon garam masala
1/4 teaspoon turmeric powder(haldi)
salt according to taste
1 tablespoon tomato ketchup
oil for shallow frying

for garnishing:
thin juliennes of ginger
nicely cut coriander leaves

Method:
both;">

Cut the paneer into long strips.
Heat the oil in  frying pan , shallow fry the paneer  on medium heat from both sides till golden brown colour appears .
Place it on an absorbent paper to remove excess oil.
Cut the tomato into long juliennes , remove the pulp part.
In a Wok(kadahi) heat a table spoon of oil, Add the onions and saute them for 2 minutes on medium flame.
Add tomato and saute it for few seconds(we do not want to soften it very much).
Add capsicum and carrot, mix all the vegetables nicely.
Add all the spices and again mix well.
To this add the tomato ketchup and mix it properly with the vegetables.
Finally add the fried paneer and mix it well with all the other ingredients.
Garnish it with ginger strips and coriander leaves...!!

Delicious "Paneer jalfrezi " is ready.. Enjoy it with Milk Phulkas

Optional notes:
One can add green chilies to this dish if  more spice and heat is desired.
Paneer can also be grilled in microwave or oven to avoid shallow frying for health reasons.

Special punjabi Bread pakora

"Bread pakora/fritter" is a very common and tasty teatime snack in North India. It is a very easy preparation and gets quickly done. Kids too love it for school tiffin . 
Here I am presenting a special preparation of bread pakora which has filling of mashed potatoes and slice of Cottage cheese!!



Ingredients:
This preparation is for 2 bread pakoras  
For filling:
2 bread slices
2 large boiled potatoes
1 green chili(nicely cut into small pieces)
1/4 cup chopped coriander leaves
2 slices of  cottage cheese
1 tbs chaat masala
1 teaspoon roasted cumin powder(jeera powder)
1/2 teaspoon red chili powder(lal mirch powder)
few whole coriander seeds(sabut dhania)
1/2 teaspoon black salt(kala namak)
salt according to taste
oil for deep frying
For the batter:
1 and 1/2 cup gram flour(besan)
1/2 tbs salt
1/2 tsp red chili powder(lal mirch powder)
a pinch of baking soda
water for preparing the batter


Method:

  For the filling:
Mash the potatoes and add all the spices and herbs .
Add only 1/2 tbs of chaat masala to this mixture.
Mix all the ingredients and make a semi thick batter of gram flour and water(should come like a ribbon while pouring). Keep aside .
Take slices of bread, cut into half to form a triangle.
Apply the potato mixture on both  slices on one side. Place a slice of cottage cheese on one slice and cover it with the other slice of bread. A raw sandwiched Bread Pakora is ready . Prepare other following the procedure mentioned.
Heat oil in a kadahi(wok).
Dip each raw bread pakora in the batter and coat it properly from all sides.
Fry them on medium flame till they turn golden brown from both sides. Place it on an absorbent paper.
Cut the fried bread pakora  into half and fry once again to make it more crispier. Place them again on an absorbent paper to remove excess oil.
Sprinkle the remaining chaat masala on hot Bread Pakora to enrich its taste.....

"Special Punjabi Bread Pakora " is ready!! Enjoy with Tomato sauce or Sweet chutney....

Paneer Potato Sandwiches

A very healthy and wholesome lunch Idea for school going kids. These sandwiches are prepared with fresh cottage cheese which is high in proteins, calcium and magnesium.
 Completed with a portion of fresh fruit, these sandwiches are a great option for Tiffins.....

Ingredients:
for filling:
 100grams Fresh cottage cheese(Paneer)
1 medium boiled potato
1 seedless green chili (nicely cut into small pieces)
1 tablespoon chopped coriander leaves
1/2 teaspoon roasted cumin powder(bhunna jeera)
1 teaspoon coriander powder(dhania)
1/4 teaspoon Garam masala
1/4 teaspoon dry mango powder(aamchoor)
1/4 teaspoon red chili powder(laal mirch)
1/2 teaspoon black salt(kaala namak)
1/2 teaspoon Chaat masala
salt according to taste

Other ingredients:
 2-4 bread slices
butter for roasting



Method:

Crumble/shred Cottage cheese
Mash the boiled potato.
In a wok(kadahi), heat a teaspoon of ghee/oil. Add the potato and saute for few seconds.
To this add the crumbled paneer and mix well.
Add all the spices and again mix well. Saute the whole mixture for few seconds on low flame.
Filling for sandwiches is ready. Let it cool at room temperature.
On a bread slice place a portion of this filling and cover it with other slice . 
Heat a griddle(tawa), apply butter on it and place the prepared sandwich on it. 
Roast the sandwich from both sides till it turns crispy.
Make other sandwiches following the same procedure.

Tasty "Paneer potato Sandwiches "are ready!! Serve them with Tomato sauce and fruits.

Optional notes:
One can use brown bread for these sandwiches.
On can prepare the filling and refrigerate it for later use.   

Badami paneer

This is my new creation which my family really liked a lot!! The flavour and taste of the rich almond gravy combined with crumbled or grated Cottage cheese, really makes this dish special. Enjoy this with Naan !!

Ingredients:
250 grams cottage cheese ( Paneer)
10-12  almonds
2 large tomatoes
2 medium onions
1 green chili
1 tablespoon butter
1/2 teaspoon cumin seeds(jeera)
1/2 teaspoon ginger paste
1 teaspoon coriander powder(dhania)
1/2 teaspoon red chili powder(lal mirch)
1/2 teaspoon Garam masala
1/2 teaspoon black salt (kaala namak)
1/4 teaspoon cardamon powder(ilaechi powder)
salt according to taste
1 cup water
1/2 cup milk

For garnishing:
Few strands of saffron
1 teaspoon beaten fresh cream
tomato slices

Method:




Soak the almonds for 2 hours in lukewarm water.
Ground the onions and green chili into a fine paste.
Ground the tomatoes also into a fine puree.
In a kadahi(wok) heat the butter and add cumin seeds. When the seeds start to crack, add the Onion chili paste and saute . Add the ginger paste and saute it too till it becomes little dry.
Now add the tomato puree, and saute it on medium flame for 2 minutes.
Add all the mentioned spices and blend them well with the mixture.
Peel the skin of soaked almonds and ground them into a coarse paste.
Add this to the Bhunna masala(sauteed) mixture .Mix well.
Mix water and milk , Add this to the paste and mix well. Add salt.
Grate the paneer, add this to the almond gravy and mix well. Remove from heat.

 "Badami paneer " is ready!!

Garnish it with saffron strands, tomato slices and cream !!

Optional notes:
One can also add few sliced almonds into the gravy for flavour.
Garnishing can be made more royal by placing Silver foil(Varakh) and finely sliced almonds!!
One can adjust the thickness of the gravy as per desire.

Paneer Cutlets (Valentines special)

These cutlets are made with the mixture of Paneer, potatoes and aromatic spices like garam masala, cardamom powder and saffron. I had made this recipe for the special occasion of Valentines day, I had shaped them into small hearts. This snack could be used for starters in social gatherings or can be packed for kids school lunch. A healthy and tasty savory for Cottage cheese lovers.....!!!


This preparation will make about 10  small cutlets.
Ingredients:
250 grams Cottage cheese(Paneer)
2 medium potatoes(boiled)
1 small green chili
2 table spoon chopped coriander leaves
2 tablespoon cornflour
1 teaspoon garam masala
1/2 teaspoon black pepper powder(kaali mirch)
1/2 teaspoon roasted cumin seeds powder(jeera powder)
1/2 teaspoon cardamom powder(Green ilaechi powder)
few saffron strands(kesar)
1 teaspoon black salt(kaala namak)
salt according to taste
heart shaped cookie cutter(for shaping)
oil for deep frying
For coating
1/2 cup semolina(sooji)
Method:
In a bowl crumble/grate paneer. Add grated/mashed potatoes in to it. Mix well.

Paneer and potatoes mashed

Add all the above mentioned ingredients and mix well. The material for cutlets is ready.

Spices added to the mixture

Take a heart shaped cookie cutter, apply little oil  on the side walls of the cutter. Fill it with the paneer mixture and press nicely and firmly. Press softly and slide the raw cutlets on a plate. Make all the cutlets following this process.

Shaping cutlets  with help of cookie cutter

Place each cutlet on the semolina and coat it properly from all sides. Keep them aside.

semolina coated cutlets

Heat oil in a kadahi(wok). The temperature of the oil should not be very hot, the flame should be in between low- medium. Frying on very high and low flame will scatter these cutlets in the wok.
Slide 4-5 cutlets into the oil and deep fry them from both sides till they turn golden brown in color.

Place them on an absorbent paper to remove excess oil.
Tasty and crispy Paneer Cutlets are ready!! Present  them with tomato roses and  ketchup.

Enjoy These cutlets with Cappuccino or Strawberry shake with your beloved ones on this Valentines day!!!!
Optional notes:
Be gentle and soft while making and shaping the cutlets or else they will break easily.
Use creamy paneer which is very soft for this recipe. They can be crumbled and bound easily.
One can increase the amount of spices as per ones taste!!

Paneer parantha(stuffed cottage cheese bread)

"Paneer paranthas " are very nutritious and tasty Indian flat bread which one can have for breakfast of for main meal. Stuffed with the filling of  grated or crumbled Cottage cheese  these paranthas are great tiffin meal too. My family loves to have these paranthas with Tamatar ki launji and any variety of raita( flavored beaten yogurt) for meals. One can spice up the stuffing or simply crumble the paneer and add chaat masala to flavor it. Enjoy this Paneer delight ....!!! 
Picture presentation taken from www.chezshuchi.com (This recipe has been explained nicely along with pictures in this site) 


Ingredients:
For stuffing:

200 grams cottage cheese(Paneer)
1/2 teaspoon garam masala
1 teaspoon coriander powder(dhania powder)
1/2 teaspoon red chili powder
1/4 teaspoon dry mango powder(aamchoor)
1/4 teaspoon roasted cumin powder(jeera powder)
1/4 teaspoon black salt(kaala namak)
1/4 teaspoon fennel powder(saunf powder)
a pinch of sugar
salt according to taste
Ghee/butter for crisping
For the dough:
2 cups wheat flour
water enough for kneading
 Method:
For stuffing:
Grate/crumble the cottage cheese. Add all the spices and mix well.

Grated paneer stuffing

Add salt when ready to roll the dough.
for the dough :
Take flour in a mixing bowl and knead it into soft fine dough using little portions of water. Apply a little ghee/butter to this dough and knead once more. Keep aside.
Start:
Make medium size balls out of the dough.
Make a hollow space in a ball and shape it into a bowl  using your thumbs.

shaping into a bowl out of the ball

Fill each bowl with the stuffing(about 1-2 tablespoon) and seal it properly from the open side.

stuffing filled

sealed the openings

Roll the ball into a flat circle of 15-16 cm using the rolling pin and board. Use little flour while rolling to avoid it from sticking to the board.

rolled into a circle

Heat the griddle(tawa) apply few drops of ghee/butter to the surface .
Place the rolled bread on the griddle and let it bake from both sides on medium-low flame.

parantha  baking

When brown texture appears on both sides apply a teaspoon of ghee on each side and crisp the parantha .
Use a spatula for flipping the parantha and crisping it.

crisping parantha

Delicious Paneer Parantha is ready.!!

Serve it with curd or chutney of your choice.

parantha  served with curd and launji

Optional notes:
The stuffing of paneer paranthas can be mixed with mashed potatoes or spinach to make varieties of these paranthas.

Paneer butter masala

"Paneer butter masala " is one of the most preferred and served dishes in  functions and parties held in India. This variety of cottage cheese dish is prepared in butter and cashew-nut  gravy. Enriched with the aroma of Fenugreek leaves(kasuri methi), this really is a try out dish...!!Tastes delicious with Naan....


This preparation is for 4 persons
Ingredients:

250 grams cottage cheese(paneer)
8-10 pieces of cashew nut
1 large onion
1 green chili
4 large tomatoes
1 teaspoon ginger garlic paste
1 tablespoon dry fenugreek leaves(kasuri methi)
1 teaspoon tomato ketchup
1/2 teaspoon cumin seeds(jeera)
1.5 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon red chili powder(laal mirch)
1.5 cups milk
1/2 cup water
2 tablespoon ghee/butter(prefer butter)
Method:
Drain water from the soaked cashew nuts and ground them into a fine paste( use little water)
Grind the onion and green chili into a fine paste.
Wash and clean the tomatoes and ground them also into a fine puree.
In a kadahi (wok), heat the butter and add cumin seeds. When the cumin seeds starts to crack, add the tomato puree and ginger garlic paste. saute for 2-3 minutes on low-medium flame till it becomes little dry.

sauteing Onion and tomato puree 

Add the tomato ketchup and kasuri methi and blend well.
Add all the spices and mix them well too. Saute them nicely. Lower the heat.
Add the cashew paste, mix well with the ingredients.

Adding cashew paste

Add milk and water, let the gravy boil for 3-4 minutes
on low flame till the desired thickness appears. Add salt.

After adding milk+water and few boils

Finally add the cottage cheese into the hot gravy and remove from flame.

Garnish with coriander leaves and saffron strands.
Paneer butter Masala is ready!!
Optional notes:
The basic ingredients of the dish remains the same(i.e) cashew nut paste,onion tomato paste and milk. The only variation comes in the spice addition. Like i had added saffron strands finally for an exotic aroma.

Paneer tikka(griddle roast)

Paneer tikka( crispy marinated cottage cheese)is a very special vegetarian savory . Usually it is prepared on a barbecue or a grill but here i had made it on a tawa. Try this simple and easy to make snack, which one can have for main course meal too!!!!
Picture presentation taken from www.chezshuchi.com (This recipe has been explained nicely along with pictures in this site) 


This preparation is for 4 person
Ingredients:
250 grams cottage cheese(paneer)
1 medium green capsicum
1 medium onion
1 medium salad tomato
For marinade:
1 cup yogurt(hung curd)
1 teaspoon kasuri methi(dry fenugreek leaves)
1 teaspoon chaat masala
1/2 teaspoon red chili powder
1/2 teaspoon roasted cumin powder(jeera powder)
1/2 teaspoon garam masala
1 teaspoon lemon juice
salt according to taste
Butter/ghee for roasting
Other items:
wooden sticks/skewers
Method:
Cut paneer and the vegetables in equal and diced shape

Vegetables and paneer 

Prepare marination:
In a bowl take the hung curd(tie the normal curd in a muslin cloth for about an hour to drain the water out of the curd).

Hung curd

Add all the spices and other ingredients of marinade into the hung curd and mix well.

Spices and herbs for marinade

Add all the vegetables and paneer into this curd mixture and blend well so that each vegetable and paneer piece is coated with it.

Marinated vegetables and paneer

Refrigerate these marinaded vegetables for half an hour.
Place these vegetables and paneer on the wooden skewer in an uniform arrangement(first capsicum,then
onion,then tomato and paneer, reverse the arrangement till the top of the skewer). Prepare 4-5 sticks like this.

Vegetables and paneer skewed on a wooden stick

Heat the tawa(griddle), put little ghee/butter on it and place each stick on this heated tawa . Let the vegetables and paneer roast from each side, rotate the sticks when done from one side.

Roasting paneer tikka on a tawa

Serve paneer tikka with onion rings, sliced cucumber and special curd and coriander chutney(recipe will be posted soon).!!!

Optional notes:
One can also add a teaspoon of Green chutney to the marinade to make the tikka more tangy and tasty.
One can make this tikka in conviction mode of microwave(at 190 degree for 15-20 minutes) or in the grill mode of a common oven( 200 degree for 10 minutes).

Paneer poori and aloo ki subji

This combo is a very delicious and tasty. This is prepared on special festival days and enjoyed by every one!!!! 

This preparation is for 3 persons

Method:

For poori:

2 cups wheat flour

100 grams cottage cheese(paneer)grated

1 teaspoon salt

1/2 teaspoon red chilli powder(lal mirch)

1/2 teaspoon garam masala

1/4 teaspoon sugar

water for kneading

oil for deep frying

For aloo ki subji:

3 medium potatoes(boiled)

1 large tomato nicely cut

1 piece dry red chilli (sabut lal mirch)

1 teaspoon fenugreek seeds(methi dana)

1 teaspoon coriander seeds(sabut dhania)

1/2 teaspoon onion seeds(kalaunji)

1 teaspoon fennel seeds(saunf)

1/2 teaspoon asafeotida(hing)

1/2 teaspoon red chilli powder(lal mirch)

1 teaspoon black salt(kaala namak)

1/2 teaspoon turmeric powder(haldi)

1/2 teaspoon garam masala

1/2 teaspoon roasted cumin powder(jeera)

1/2 teaspoon dry mango powder(aamchoor)

salt according to taste

2 cups water

1 tablespoon ghee

Method

For poori

In a bowl mix all the ingredients and knead into a dough . This dough should be soft like the dough for normal poori. Make small rolls out of this dough and with the help of a poori machine or a rolling pin form it into a round shape of about 10cm. Heat oil in a kadahi and deep fry these poori on medium- high flame. Place them on an absorbing paper to remove excess oil.

Paneer poori is ready.

Aloo ki subji

In a kadahi, heat ghee and add hing. Add all the sabut masala and saute it few minutes. Now add tomatoes and saute them. Add the spices mentioned above and stir well. Add the boiled potatoes(cut into quarter halves)with water and stir well.Finally add salt and cook it for ten minutes on low flame.

Tasty aloo ki subji is ready. Serve it with paneer poori and chutney of your choice.

Optional notes:

This aloo ki subji can also be served with khasta kachauri. One can have this dish for post fasting meals also.

Assorted Pakoras

Its Rainy season and what else could be the best starter or snack then pakoras.!!!!Yummy.

                                           


Dil Bahaar pakora

  This preparation will make 6 to 8 pakoras


  Ingredients:


3-4 baby corn
200grams cottage cheese(paneer)
2 table spoon  peanuts (crushed)
2 tablespoon coriander leaves(nicely chopped)
2 cups gram flour(besan)
1 teaspoon chaat masala
1/2 teaspoon roasted cumin powder(jeera)
1/2 teaspoon Red chilli powder( lal mirch)
1/4 teaspoon black salt(kaala namak)
salt according to taste
water to make coating batter
oil to deep fry

Method:

Cut baby corn into halves. Grate/mash the paneer and add peanuts, seasoning and spices mentioned above . Mix well. Now coat the corn slices with this paneer mixture properly, keep aside. In a bowl , take gram flour and add sufficient water to make batter for coating. Add salt and asafeotida(hing) optional. Heat oil in a kadahi. Dip these coated corns in the batter and deep fry them on medium flame till they turn crispy brown in color. Cut these pakoras into half and serve.

Dil Bahaar pakora is ready.  Enjoy it with ketchup or chutney of your choice.