Showing posts with label paneer. Show all posts
Showing posts with label paneer. Show all posts

Monday, February 25, 2013

PALAK PANEER(Food Remake)

Tried and tasted by Nivedita
Hi All,
How are you? I am finding time or making it a point to take out some time for my blogging. Though I tried many new recipes previous months, I was lazy to click the photos. I made a mistake. I know I can again cook and click. But the joy, the happiness what we feel with the first time never comes afterwards.

Coming to today's recipe, Palak Paneer. My all time favorite(!!!!). But never like my version. Made many times my way but did not wanted to share that simple recipe. Then the other day I was searching my friend's blogs and websites for the recipe. There appeared Rak's 
 The color of the dish was so tempting and I decided to try it the same time as I knew there is Palak in the fridge. So I went to the MORE supermarket to get the ready Paneer. 

NADINI brand was available. I was not sure about it as I never tasted it before but there was no option for me. I got it. NANDINI paneer is really good. It was soft and fresh. Try it once if you get in nearby stores.

The only thing I changed was I used only one spinach and reduced the masala according to it..
My clicks are not so good, I am not that great photographer and I really do not have patience to arrange the things and click. Sorry girls...
I have tried to write in my words as I have altered it.

Ingredients:

Spinach or Palak - 1 big bunch or 2 small.
Onion - 1 medium
Tomato - 1 medium
Greeen Chillis - 3 to 4 (according to the strongness)
Paneer cubes - 1 cup
Oil - 1tbsp
Butter - 1 tbsp
Salt to taste
Dry coriander powder - 1 tsp
Kasoori methi - 1 tsp
Haldi -(is in her post, I avoided as I was scared of loosing that lovely green color)
Milk - 1/4 cup

For dry masala(this has become my favorite now, I have used it in Aloo methi, Dry chicken roast, and even in Pulao)

Cinnamon - 1/2" piece
Cardamom - 1 
Clove -1 
Pepper - 1 tsp
Jeera - 1 tsp


Method:

Clean the stem of palak. Wash and clean it properly. Chop it.
Chop the onion and tomatoes in to small cubes.

Take a pan and add 1/2 tsp of butter. Roast the dry masalas and make into powder. Keep it aside(closed)
In the same pan, fry the palak just to remove the water from it. Keep it aside and allow it to cool.
Add the green chillis and make into fine paste.
Fry or roast the cubes with little butter on a low flame. (She has not done, but I like it roasted)
In a kadai,
heat the oil and 1 tbsp of butter. 
Add the onion and fry till soft and brown. Add the coriander powder and mix well. 
Add tomatoes and salt. Cook till very soft. Add the kasuri methi.
Now add the ground palak paste. Mix well. Cook for few minutes till the oil separates. 
Add the roasted paneer cubes and cook for a minute.
Add the powdered masala and milk. Cook it for few more minutes.
PALAK PANEER is  ready to eat with anything you like. 
I made normal chapatis but I had it like that only :-)
Thanks Rak's for this wonderful recipe.
VISIT HER PLACE FOR MANY MORE LOVELY RECIPES..

Keep Smiling,

 

Sunday, April 15, 2012

CHENNA PODA FOR ICC MARCH

Tried and tasted by Nivedita
 Hi All,
I am really in a hurry to post this one in detail. Sorry. But when there is a deadline one has to finish it on time.
This time  Srivalli has chosen a sweet dish for  Indian Cooking Challenge for the month of March. Chenna Poda  is a special delicacy of  Oriya. And I loved the taste of it. Actually I love anything made of paneer or cheese. And this one is totally different. 
There were many mistakes from me while baking this but still the taste was awesome.
My first mistake was I prepared only 1/4th  quantity from given qty in the recipe.
That did not allow the Chenna poda to raise properly and get the spongy texture. I think Srivalli and my experience were same while preparing this one. 
Valli has taken this recipe from Shibani of Any one can cook and she had given the link of Titilating Tastebuds for the same recipe.


Go through her recipe CHENNA PODA for the details. I am giving only the pictures here. And please do not laugh at my photos as I turned the Chenna poda into laddoos.



Sorry Valli, my challenge did not come out well. Hope for the best in the next challenge. But what ever the shape or size, we all loved the taste.

Keep Smiling,

Thursday, April 21, 2011

A Paneer in need is a PANEER in deed (Food Remake)

Tried and tasted by Nivedita
Hi All,
WHAT AN IDEA  PariJI!!
The day she posted this Colourful Bell Pepper and Cottage Cheese Cubes , for me , it was like as we say in Hindi " mere ankhon mein yeh chubh raha tha!(Its direct translation in English :- it was pricking in my eyes!!).PLEASE TAKE THIS IN  A POSITIVE OR FUNNY WAY:-)
Thanks to Pari for this wonderful and unique recipe. I really loved it and I can use it in many preparations. I made a change from her original recipe with a genuine reason behind it. As the name of her recipe says its about bell pepper BUT, me and my daughter are allergic to those bell peppers. So I had to put these out of my recipe. And Pari has written in her post that we can replace with other vegetables also. I thought of adding as many number of vegetables I have with me.
Luckily I got the same round mould (as Pari has one) to make Paneer. 

Here is the recipe in my words:
Recipe to make the Veggie Paneer :



Ingredients:
Fresh Milk - 1/2 litre(I used and I could make 10 big tikkas, 2 kebabs and one paratha)
Lime juice -2 tbsp or more depending on the milk and the time it takes to break
Parboiled vegetables  - 1 cup (finely chopped beans, carrot, baby corn, peas,potato and whatever you like and it fits in the paneer well)
you can use bell pepper, I have omitted here.
Green Chilly - 1 finely chopped(Avoid this, if for kids)
Salt 1 tsp
Pepper powder - 1 to 2 tsp

Method:

  • Boil the milk.
  • Add the lime juice and stir it. Continue boiling till the milk breaks out.
  • Add all the vegetables and boil for few more minutes.
  • Strain it to remove the whey.
  • Wash it with clean water to remove the smell.
  • Add the green chilly, salt and pepper powder. Mix well.
  • Transfer it into Paneer making mould.
  • Keep it aside for 2 to 3 hours. Transfer it into a big plate or bowl.
  • Keep in the fridge to set.
  • The BASIC Veggie Paneer is ready.
Don't have mould, no problems, tie in a clean cloth hang it for an hour or two, remove and give the desired shape, may be you have to add little corn flour to bind it properly.


NOW,
Turn this into Spicy Paneer Tikka and or Kabab:
You need
Ready Veggie Paneer cubes - 10 to 12
Corn Flour - 2 tbsp
(I used Rice flour as there was no cornflour at home, but it worked fine too)
Garam Masala - as per taste
Amchur powder a pinch or less.
Fresh coriander to serve(not in the photo)
Oil to shallow fry the Tikka

Method:

    • Cut the ready Paneer into Tikka shape, DUST them on the cornflour and keep it ready.
    • Heat the tawa. Spread oil on it. When the oil is hot, carefully place the cubes on tawa.
    • Shallow Fry all the sides. Transfer into serving plate sprinkle the garam masala and amchur powder mix and garnish with fresh coriander.
    • VEGGIE PANEER TIKKA IS READY TO SERVE.




    To make KABAB,
    • SAME PROCEDURE, JUST SCRAMBLE THE PANEER ADDING GARAM MASALA AND AMCHUR POWDER. 
    • Give the shape of Kababs and shallow fry till golden.


    The last but not the least is I USED THIS SCRAMBLED PANEER TO MAKE STUFFED PARATHA AND MY YOUNGER DAUGHTER HAD THE WHOLE PARATHA WITH CURDS. ;-))))))))
    (It did not clicked me to click a photo. Next time I will take the photo and add it here)
    THANK YOU SO MUCH PARI FOR SUCH A HEALTHY RECIPE WHICH MADE MY WORK EASY TO FEED MY KID A GOOD FOOD.
    And perfect starter for the party.
    Hey I think I can use these cubes in Palak Paneer, Veg Biryani also, any more ideas????


    Keep Smiling,

    Monday, December 6, 2010

    A Bengali sweet : you name it!

    Tried and tasted by Nivedita
    Hi All,
    Some times, you will fail when you are overconfident. Last night, this was what happened with me.
    After preparing Rasagulla, Jamoon and Rasmalai many times, I was  very confident that Sandesh will come out perfect. But Man proposes with his ego,  and  God disposes!! 
    I started making Sandesh and ended with something else. You have to name it because I do not know what to name it.
    You see the photo and name it.

    As usual I browsed many sites and blogs. All the recipes were same. 
    Ingredients:
    Paneer - 1 cup(prepared with half litre of milk, the quantity will be less but good if you are trying for first time)
    Fine sugar - 1/2 cup
    Rose essence - 1 drop
    Saffron strands - 2 to3 (soaked in 1 tbsp of warm milk)

     
    Method:
    Take paneer and knead it to remove lumps. 
    Add sugar and mix gently till both are blended nicely.
    Transfer it into thick bottomed kadai and cook on low flame till it becomes soft. 
    Add rose essence and  saffron milk. Mix well.
    Remove from heat and give desired shape.
    This is what the recipes say.
    But may be I over cooked the paneer mix, It came out very dry.
    So again I added little milk and cooked for some more time. But in vain.
    It came out more dry!!
    I transferred it into a plate and gave it the burfi shape.
    Now all of you give the name to this sweet. It almost tasted like kalakand but it was too dry! 
    I am sending this to 
    PJ's event
    with a doubt will she accept it???
    (to know, please check the roundup in her blog!) 
    And
    Food palette series White and giveaway winners


    Keep Smiling,

    Tuesday, November 30, 2010

    Milk Rabdi in MicroWave

    Tried and tasted by Nivedita
    Hi All,
    My very last minute entry to three events. When I was searching for Karah Prashad, I got this recipe and was trying to adjust the time to make it. And today I was so much tempted to make it as its the last date for 2 events, as soon as I came from work, I prepared this one. This is again the famous desert in Punjab.
    A very quick desert(but need time to chill the rabdi) and very tasty too.
    Coming to the recipe, I got the recipe here.
    I added one extra ingredient i.e., Chopped almonds.
    Ingredients:
    Milk - 1 cup
    Grated paneer - 1 cup
    Condensed milk - 1 cup
    Cardamom powder - 1 tsp
    Saffron strands - 2
    Chopped almonds - 1 tbsp
    Original recipe says to add ghee but I skipped it.


    Method:
    Add all the ingredients in a M/W Safe bowl.
    Keep HIGH and cook for 5 minutes.
    Allow to cool, 
    Serve chilled.
    Two things I want to change in this are:
    1. Do not use frozen paneer, Use fresh and soft paneer as the taste differs a lot.
    2. You can add nuts to the rabdi which gives nice crunchy taste.
    Sending this to three events :
    which is started by Nayna  of simply.food
     which is started by  Srivalli.
     
    And
    Priya (Yallapantula) Mitharwal's

    Keep Smiling,

    Friday, October 1, 2010

    Magic of Sindhi Rasoi(Food Remake)

    Tried and tasted by Nivedita
    Hi All,
    Last week again I wanted to wear a Sindhi cap to try some recipes from Alka's Sindhi Rasoi. She has wonderful collections of Sindhi food. A Non- Sindhi girl(like me) married to a Sindhi guy will bless Alka for sharing such an authentic Sindhi recipes.
    Coming to the recipes, I tried four recipes in three days and all came out very tasty. 
    Sharing her recipe links and my photos:
    First one is 
    Saayi dal : Click here for the original recipe.

    Second one is 
    Paneer Bhurji: Click  here  for the original recipe.
    Third one is 
    Chaawaran Jho dodo(Rice flour roti): Click here for her recipe.




    Now its time for sweet from her blog(As we Sindhi people never get tired of eating sweets)
    Singhar(Sev) ji Mithai: Here goes the link for original  Recipe.



    Sending these four to 
    Ria's(of Ria's Collection) 
    (Linking it to Lakshmi's blog and Zlamushka whose brain child is this event)


    Keep Smiling,

    Tuesday, September 14, 2010

    Rasagulla (Food remake)

    Tried and tasted by Nivedita
    Hi All,
    Bengali Sweets is my weakness since childhood. I had made a rule in my house for my aunts and uncles. If they are coming home they MUST come with a box of Bengali sweets. And no one missed it any time.My mother's sister and her husband used to bring 2 boxes for me. Till today my aunty brings the box for me! So sweet of her!

     When I was in UAE, I learnt making Ras Malai with eggs but never thought of making rasagullas at home. After coming back to India, I tried  2-3 times, but rasgullas became stonegullas!! The whole bowl I had to throw in the dustbin, and you know I hate wasting food.
    But few days back, I was determined to learn it. Again hunting started for the recipe and AGAIN I landed up in Sailu's Kitchen. She is a darling with her wonderful recipes. 
    So, here I am with Yummy bowl of Rasagullas, which were gulped in  by me and my daughter within 24 hours after I made!!!!
    CLICK for original recipe. 


    Ingredients:
    For Paneer :
    Milk - 1/2 litre
    Lime Juice - 2 to 3 tbsp
    Keep the milk to boil. Once the milk starts boiling, add lime juice and boil for few minutes. You will see the milk curdled. the milk and water becomes separate. Close the lid and keep for 5 minutes. Now strain the whey and discard it. Take the curdled milk in a steel sieve. Wash it with cold water for 2 times to remove the smell of lime. Transfer it into a muslin cloth. Tie it and hang it for half an hour. You can keep some wait on it, if you can not hang it. 
    After half an hour, take the paneer and knead it nicely with the hands.
    Paneer is ready.


    Make small equal size ball with the panner as shown in the photo. Remember the balls becomes bigger in size once boiled. Take care there should not be crack in the balls.

    Now for the Syrup ;
    Sugar - 1 cup
    Water - 3 cups
    Cardamom Powder 
    Keep the water and sugar in a thick bottomed vessel or cooker(the best option). Once the sugar is melted and the water starts boiling, Add the paneer balls slowly in it. Keep the heat on HIGH. Add cardamom powder. Cover the cooker lid and give one whistle. Off the heat. Allow it to cool by itself. Do not remove it before only.
    If you feel they are not cooked, cook for few more minutes.
    If you are using vessel, take care to cover the vessel with thick lid so that the steam should not be allowed outside.
    Allow to cool and transfer into desired glass bowl and refrigerate before serving.


    Sending it to Ruchika's event 

    BSI-PANEER which is continuation from BSI


    and

    Keep Smiling,

    Tuesday, August 31, 2010

    M/W Paneer Matar in Coconut milk (No Onion, No Garlic)

    Tried and tasted by Nivedita 
    Hi All,
    Paneer is my all time favorite and I keep trying different recipes with it.
    This one is in microwave and I thought of not using Onion and Garlic and give it a try. I was not sure about the taste. But it came out really tasty.

    Recipe :
    Paneer - 200 gm (I took ready Paneer from the stores), cut in to desired shape, I like the long strips
    Shelled peas - 50 gm (you can use frozen also)
    Tomato - 1 big, grated to get the juice or puree
    Ginger - 1/2", cleaned and crushed
    Oil - 1 tsp
    Bay leaf - 1
    Cardamom - 1
    Clove - 1
    Cinnamon - 1 small piece
    Salt to taste
    Red chilly powder - 1 tsp
    Fresh cream - 1 tbsp

    Coconut powder - 2 tbsp
    Water - 1/2 cup
    Mix the coconut powder in water to get thick milk. Adjust according to the liquid. If it becomes thick add some more water and if its watery add some more powder.

    • Heat oil in M/W Safe bowl on HIGH for 1 minute
    • Add the whole garam masala and again heat HIGH for 30 seconds
    • Now add crushed ginger and again heat on HIGH for 30 seconds
    • Add tomato puree, mix well and cook on HIGH for 2 minutes. Stirring in between after 1 minute.
    • Add Salt, red chilly powder and peas.
    • Cook on HIGH for a minute.
    • Add coconut milk, Paneer and little water.
    • Mix well and COOK on HIGH for  3 to 5 minutes stirring in between. Please check the timing as each M/W has different settings. Mine is 800 as HIGH.
    • Add Fresh cream, mix well.
    • Allow to stand for few minutes.

    Paneer Matar is ready to serve.

    Sending this to 

    Srivalli's 






    Keep Smiling,

    Tuesday, August 24, 2010

    Raksha Bandhan and Dry Jamun

    Tried and tasted by Nivedita
    Hi All,
    After my marriage,I always missed my brother on this day as I was in UAE and we could not meet at all during this period. After 11 years, last year, we both celebrated together. But this time again we could not meet as the kids have school. But I always wish him all the good things in the life.
    This is for him and my daughters who does not have brothers. But today, they tied Rakhi to each other and celebrated with home made Jamuns.









    There are few recipes which never comes out perfect for me. Jamun is one of those. But! this time it was a super duper hit!! At last I learnt to make jamuns at home. 
    I always made jamuns with ready packet from the market. MTR is always a good help for me. 
    But preparing everything at home for Jamun was a real tricky for me, And today I can make it at home. All thanks goes to three people.
    First is  Suma of Cakes And More!!! : who posted the recipe to make KHOYA or mava. I am really thankful to her for sharing it with us.
     Second is PJ of      Seduce Your Tastebuds....  whose RECIPE  I had bookmarked to make it.
    When I browsed her recipe, she had followed it from other blog. 
    That is from Chef in You, who has given a detailed recipe  Here
    I prepared very little yesterday as I was not sure about the outcome. But as Jamuns came out so good, that I had to prepare it again for today.
    For Jamuns:
    Home made KHOYA- 1 cup, grated
    Home made Paneer - 3/4 cup, grated
    Cardamom powder - 1 tsp
    All purpose flour or Maida - 1 tbsp
    Milk - 1 to 2 tbsp for mixing.

    For syrup:
    Sugar - 2 cups
    Water - 1 1/2 cup
    Rose essence - 1/2 tsp(optional, I did not put)

    To fry Jamuns:
    Oil - 1 cup
    Ghee - 1/4 cup
    Or take 50:50

    Take sugar and water in a steel vessel and bring it to boil. After five minutes, take a spoon of syrup and check the thread consistency. Off the heat when it reaches one thread consistency.
    Till that,
    Take all the ingredients for jamuns in a wide plate or vessel.
    Mix and knead it well to remove lumps and get soft dough. But do not over do it.
    Make small balls and keep ready.

    Keep oil and ghee on heat. When hot, reduce the flame and start frying the jamuns in batches. Fry till they are almost very golden color. 
    Remove, drain the oil and put into the ready syrup.
    Keep it in the syrup for 1 to 2 hours. 
    Remove and store in a dry glass jar.(If remains before you store)

    This is my second time preparation in two days. 

    Sending this to three events:



    AND


    AND

    Keep Smiling,

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