Jack Fruit Stir Fry For Blog Hop Wednesday and change in Potluck Party

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ime flies and we are starting another session of Blog Hop Wednesday started by Radhika. Radhika is doing such a wonderful job. Hats off to you dear. This is an opportunity to make new friends in blogosphere and cook from their blog. Much interesting part is that they will also cook from your blog. This time I'm hoping on Shireen blog. She is having a large variety of food. It was difficulty to choose one out of them. I've chosed Raw Jackfruit sukka. A can of jack fruit was sitting in my pantry and I wanted to use that. Glad to found this recipe. What I made was totally different from the original recipe but I got my inspiration from her recipe. I think you wont mind me changing the recipe. I love to play with recipes.

I've an announcement too. Most of the fridays I'm busy in pot-luck or get together.  Like me some of you will be busy that day too. I got the review from my blogger friends that fridays are super busy for them. So I thought to change the day for our potluck in blogosphere. How about doing a potluck every week on Thursday? So the linky will be up every Thursday (Indian time). Hope this will be convenient for all of us.

Ingredients
Jack fruit - 1/2 can
Onion - 1 small thinly sliced
Boiled beans - 1/3 cup
Kitchen King - 1 tsp heaped
Turmeric powder - 1/4 tsp
Salt - to taste
Chilli powder - 1/2 tsp
Tamarind - lemon size
Jeera powder - 1/2 tsp
Grated coconut - 2 tbsp
Ginger garlic paste - 1 tsp
oil - 2 tbsp
Mustard seeds - 1/2 tsp
Curry patta - 3-4

Method

• Soak the black channa over night and boil it.
• Orignal recipe asked to boil jack fruit but I used canned jack fruit so I skiped this step.
• In a wok add 1 tbsp oil and add sliced onion. Fry it til golden brown. 
• Add 1 tsp Kitchen King Masala to it.
• Add jeera powder and fry on slow fire.
• Toss grated coconut and fry til nice aroma.
• Add tamarind juice and black channa and jack fruit.
• Add salt, tarmeric powder and chili powder.
• Sprinkle some water.
• Cook on a slow fire for 10 minutes, stirring occasionaly and turn off the flame.
• For Tempering add oil in a pan. Add mustard seeds. When they begin to splutter, add curry leaves.
• Add ginger garlic paste. Fry the paste nicely and add this to the vegetable.
• Serve hot.

Stuffed BellPepper with Potatoes and Oats

This month Archana is hosting LGSS_Stuffed Bell pepper and this platter goes to the event. I request you to send your entries too.

Ingredients
Bell pepper - 2
Boil and mashed Potatoes - 2
Oats - 1 cup
Oil - 2tsp
Cumin seeds - 1/2 tsp
Asafoetida - 1/8 tsp
Salt - 1/2 tsp
Redchilli powder - 1/4 tsp
Green chilli - 1
Coriander powder - 1/2 tsp
Chopped Cilantro leaves -1 tbsp
White sesame seeds - 2 - 4 tsp
Lemon juice - 4 tsp
Method
Wash the bell pepper and pat it dry.  Cut the upper part and take the seeds out to make the space to stuff it. In a pan heat the oil  and add cumin seeds and asafoetida.. Add the potatoes and oats. Add all the masalas and mix well. Remove from the heat after 5 minutes. Add cilantro leaves. Fill this stuffing into the bell peppers. Heat a pan and add 1tsp oil. Add these stuffed peppers to the pan and cover it. Roast them til they are done. Once they are done cut them in half and sprinkle some oil on the griddle and place the bell pepper from the stuffed side down. Roast them for about 5 minutes. Sprinkle the lemon juice on it. Garnish with roasted sesame seeds.

Mung Dal Wadiya and Aloo ki Sabji

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his is a north Indian dish. Wadiya are the sun dried spicy nuggets. These are either made by urad dal or mong dal. The dal is first soaked and then grinded with the spices. Then with the fingers  small ball size paste dropped on a cotton fabric, and then left under the hot sun to dry. After the balls of the dough dried, pull them from the cloth and store in a container. These Wadiyan can be cooked with potatoes or other vegetable. I like them with spinach. Refer the recipe here. These go well with chapati. Now a days ready made wadiya can be bought from Indian grocery stores.

Ingredients
Wadiya - 1/2 cup
Potato - 2 medium
Tomato - 2
Oil - 1 tbsp
Cumin Seeds - 3/4 tsp
Asafoetida - 1/8 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - 3/4 tsp
Red chili powder - 1/2 tsp
Chopped Green chilli - 2
Garam masala - 1/2 tsp
Cilantro leaves for garnish
Method
Take the wadiya on a kitchen towel and wrap it. Break the wadiya in small pieces. Cut the potatoes in small pieces. Heat the oil in a pressure cooker and fry the wadiya until golden. If there is any oil remaining, add cumin seeds in it otherwise add 2 tsp oil and then add cumin seeds and add asafoetida. Add the remaining ingredients and cover the cooker. And cook it until 2-3 whistles. Open the cooker add garam masala and garnish with cilantro leaves. It is ready to serve.

Quick Makhana Paneer ( Jain Style)

Hey Friends,

I didn't post any thing since last week, I'm so busy with kids. The summer vacations are going to end and I want to use all my energy to enjoy up to full extent with the kids. We are making frequent trips to parks, kids concerts, kids movies and pool....and the day is gone before I know. I'm not getting enough time to take care of my household chores.

I found this recipe from my drafts....I made it long back and it was long due for posting. I'm here with a very quick paneer gravy. It is a all time favorite in my home. I learned it from my mom. It is a party dish because it is so quick and so yummy too. Believe me!

                  

Ingredients

Paneer -  1/2 slab (I used nanak)/ 200 gms

Peas - 1/2 cup

Makhana - 1/2 cup

Cashew - 1/2 cup

Tomato - 3

Salt - to taste

Red chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Fennel powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Oil - 2 tbsp + 1/2 tbsp

Cumin powder - 1/2 tsp

Asafoetida - 1/8 tsp

Cilantro leaves for garnish

Method

Grind the tomato in the mixer and keep aside. Cut the paneer into small cubes. Heat 3 tbsp oil/ghee in a pressure cooker and fry cashew and keep aside. Now add makhana in the same oil and fry it. Keep aside. If you have any oil left make the curry in that oil or add 1/2 tbsp oil to the pressure cooker. When oil is hot add cumin seeds and asafoetida. When seeds pop add rest of the ingredients except cilantro. Cover the cooker. Cook it to the 2 whistles. Turn the heat to meidum and let it cook for 7-10 mins. Garnish before serving.

Verdict - You can fry paneer too.

This goes to Potluck Party

and Sabji for Roti

Zucchini Besan Sabji (Jain Style)

T

his is a simple, delicious and quick stir fry that you can whip up in minutes. Today first time I made this subji  and every one liked it. We enjoyed this with Dal and phulkas today.

Ingredients

Zucchini - 2

Besan - 4 tbsp

Coriander powder - 1/2 tsp

Fennel powder - 1/2 tsp

Red chilli powder - 1/4 tsp

Salt per taste

Oil - 1 tbsp

Mustard seeds - 1/2 tsp

Hing - 1/8 tsp

Turmeric powder - 1/4 tsp

Method

Wash and peel the zucchini. Next I'll try without peeling. Cut them in thin slices. Heat the oil in a pan. When oil is hot add mustard seeds. When the seeds pop add hing followed by zucchini and rest of the masalas. Fry the zucchini till soft. It will hardly take few minutes. Sprinkle besan and mix well. Zucchini should be coated by besan . Stir occasionally. Let it cook until besan looks crispy and golden. 

Garnish and serve with phulka and dal. I've garnished it with green onion but it can be skipped if you want to omit onion.

This goes to Let's Cook Subzis for Rotis

Stuffed Bitter Gourd

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ow a days I'm making the stuffed recipes more frequent. You know the reason...it's LGSS. So this time I made Karela or Bitter gourd/melon and stuffed it with potato and coconut.  This can be served with chapati or rice.

Ingredients

Bitter Gourd - 4

Onion - 1 medium, finely chopped

Boiled and mashed Potato - 2 medium

Coconut powder - 3 tbsp (optional)

Tomato - 1, finely chopped

Green chili - 1, finely chopped

Fenugreek seeds - 1/2 tsp

Hing - a pinch

Turmeric powder - 1/4 tsp

Coriander powder - 3/4 tsp

Fennel powder - 3/4 tsp

Red chili powder - 1/2 tsp

Tamarind pulp - 2tbsp

Garam masala - 1/2 tsp

Salt - 1/2 tsp

Oil - 2 tsp

Method

Wash and peel the bitter gourds. Marinate them in salt for few hours. I usually marinate them overnight but this time for some reason I left them for 24 hrs and they were not bitter at all. It may be the marination for more hours or the variety of bitter gourd wont  be so bitter.

In a nonstick pan  add 1 tsp oil. When the oil is hot add fenugreek seeds and hing. Saute onion til golden brown. Add coconut powder and roast for 2 mins. Add all the masalas and fry them. Now add chopped tomato and fry them til tender. Add mashed potatoes and mix well. Add tamarind pulp and let it cook for 2-3 mins. This yummy stuffing is ready.

Wash the bitter gourds again to remove the extra salt. Fill the stuffing into the bitter  gourds. Heat remaining 1 tsp oil in a nonstick pan. Place the bitter gourds in the pan. Cover and cook them on medium heat.

Rotate the side of the bitter gourds after every few minutes so that they are roasted from every side.

Enjoy the stuffed bitter gourds.

Note - Everyone likes different spice level so please adjust the spices according to your taste.
Linking it to 

Stuffed Tomato with Potato, Onion and Paneer

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his is a very easy to make and yummy to eat dish. The tomatoes are scooped, stuffed and baked.
This is another recipe for LGSS_Potato. Ther are many types of tomatoes in the market. For this dish you need to choose firm round tomatoes.

Ingredients
Firm Tomato - 6
Potato(boiled) - 1/2 cup
Onion( finely chopped) - 1/2 cup
Paneer (grated) - 1/2 cup
Oil - 2 tsp
Coriander powder - 1/2 tsp
Fennel powder - 1/2 tsp
Salt - 3/4 tsp
Red chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/2 tsp
Butter - 2 tsp
Cheese - For garnishing
Cashew - For garnishing

Method
Wash the tomatoes and pat dry them. Cut the cap of the tomatoes. Gently  scoop out the pulp and keep it safe to use in some other dish.
Preheat the oven at 300 F. To prepare stuffing heat oil in a pan/wok. Add onions and saute till golden. Add all the masala and fry for 1 min. Add rest of the stuff and fry for 3-4 mins.
Fill the stuffing in the tomatoes. Brush the tomatoes with butter. Arrange them in a baking tray.

 Garnish with some cheese.

 Put them in the oven for 12 mins. Change them in the serving tray and garnish with cashew. Serve hot.


The platter goes to LGSS_Potato.

Brinjal Stuffed with Onions and Potatoes

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tuffed brinjal or Barawan baigan is eggplant stuffed with spiced onion and potatoes. I've already posted Brinjal stuffed with coconut. This is another version of it. The stuffing varies so much that if you go on changing the stuffings, the Curry tastes Divine and different every time you change it and taste it. 

Ingredients

Small brinjal - 4

Onion - 1 smalla

Potato - 1 medium

Bengal gram flour (Besan) - 2 tsp

Tamarind pulp - 2 tsp

Jaggery powder - 2 tsp

Coniander powder - 1 tsp

Salt - 3/4 tsp

Red chili powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Cumin seeds - 1/2 tsp

Hing - 1/8tsp

Method

Boil the potato. Cut the onion finely. Wash the brinjals and slit them cross in 4 pieces. Keep the stem intact. Add oil in a pan. When the oil is hot add cumin seeds and hing. When the seeds crackle add onions and saute them. Add besan and fry it. Add salt, coriander powder, turmeric powder and chili powder. Fry for 2 mins. Add grated boiled potato, tamarind pulp and Jaggery. Fry for another 3 mins.

Stuff the slits with this masala. Take care not to separate the segments. Half the masala will be left.

In another pan add 1 tsp oil. Add the remaining masala and 1/4 cup water. Place the stuffed brinjals in the pan. Cover and cook. keep on changing the sides of brinjal occasionally. 

Serve hot with chapati.

Goes to LGSS_Potato.

Cashew Curry

Cashew curry is one of the dish I only had in a restaurant in Bangalore. I've never seen it in any other menu or in any kitchen. Of course everyone love cashews but when they go in a spiced gravy, it becomes a delectable dish.
Nuts contain Protein but they are high in fats too, so they can not be a primary source of daily protein. Occasionally you can enjoy them in a big amount. Cashews are the source of protein in this recipe.

Ingredients
Cashew - 2 1/2 cups
Onions - 1 1/2 big size
Ginger garlic paste - 2 tsp
Green chili - 2
Tomatoes - 6 medium
Poppy seeds - 2 tbsp
Condense milk - 1 tbsp
Salt - according to taste
Red chili powder -1/2 tsp
Coriander powder - 2 tsp
Garam masala - 1/2 tsp
Oil - 3 tbsp
Cumin seeds - 1 tsp
Hing - 1/4 tsp
water - 1 cup

Method
Roast the cashew in a pan adding little oil and keep aside. I've bought the cashew from Costco so I dint do this. Soak poppy seeds for 15 mins. Cut the onions in strips. Add oil in a pan. When the oil is hot add cumin seeds and hing. When the seeds splutter, add green chili and ginger garlic paste. After a minute add onions and cook them till well done.  Grind poppy seeds with some fry onions. Add tomato paste, salt, red chili powder and coriander powder,  cover and cook.  Add poppy seeds paste,condensed milk and fry for few mins. Switch off the stove and let the gravy cool for some time. Run the gravy through the mixer. Pour the gravy in the pan again. Add  water and let it boil. Add the roasted cashew and let it cook for 7 mins. Taste it and adjust the seasoning. Serve it with naan or chapati.

Goes to  Signature recipes and Cook it Healthy
                           

Paneer Kofta

                                              

K

ofta is the dish, we generally order when we dine out. My mom and sister make great kofta gravies but I don't know why I stopped making them and started thinking that this is a restaurant dish. Long back when we were in India, we used to relish this dish very often. No need to say that it was always in restaurant. We love koftas but here in USA, I've tried this dish in several restaurants but I was always disappointed. Then I thought to try again at home. There are so many variations of Kofta. This time I made paneer kofta. There were two reasons behind it. First one.....the unopened milk can in the fridge was about to expire and I needed to use that asap. There were two ways to consume that, making yogurt or making paneer. I already had a big bowl of yogurt in the fridge.....so I opted for the second one. Second reason was....I already had boiled and mashed potatoes in the fridge...which also I wanted to consume sooner than later. Also I just recalled one more reason. It is LGSS_Paneer :)

Ingredients

For Kofta

Grated Paneer - 2 cups

Boiled & grated potatoes - 1 cup

Mint - 2tsp chopped

Raisins - 18-20

Cashews - 10

Cornflour - 3 tbsp

All purpose flour - 1 tbsp

Salt - 3/4 tsp

Green chilli - 1 finely chopped

Cilantro leaves - 1 tbs finely chopped

Oil - for deep frying

For Gravy

Onion - 1 medium

Tomatoes - 4 medium

Oil - 3 tbsp

Cumin seeds - 1 tsp

Asafoetida - 1/8 tsp

Ginger garlic paste - 1 tsp

Yogurt - 2 tbsp

Red chilli powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Salt - 3/4 tsp

Garam masala - 1/2 tsp

Coriander powder - 3/4 tsp

Kasori methi - a handful

 Method

First make the kofta. Keep 1/4 cup paneer aside to make the stuffing. Mix potatoes and paneer. Add cornstarch and all purpose flour into it. Add cilantro, salt, green chilli and make a dough. Divide this dough into 18 equal parts.

In another bowl mix together 1/4 cup paneer, raisins, cashews and mint.

Grease the palms and take one portion of the dough. Flat this ball on the Palm and fill the stuffing. Make ball again and seal it properly. Do the same in rest of the dough.

Deep fry the koftas till golden at medium heat.

                              

Serve the Koftas as Appetizer or as a main dish  in the gravy.

To make Gravy add oil in a pan. When oil is hot add cumin seeds and asafoetida. Add ginger garlic paste. 

Add chopped onions and fry till golden brown. Add tomato paste and yogurt.

Add turmeric powder, salt, red chilli powder and coriander powder.Cook it well for about 10 mins. When oil leaves the sides add water and let it boil for another few minutes. Add kasori methi and mix well.

Preheat the oven at 300 F. Arrange the koftas in the oven proof dish and pour the gravy on the kofts. Keep it in the oven for 10 mins so that the koftas absorb some of the gravy. Serve hot.

Stuffed Aloo

Today I'm sharing stuffed potatoes (with gravy) recipe. I ate it first time at my friend's place when she invited us for lunch. I liked it very much. The original recipe is with deep fried potatoes but for cutting the calories, I tried this with boiling potatoes and it was found to be very delectable by the guests.


Ingredients:
Potatoes -3 big size or 6 medium size
Paneer - 1/4 cups(mashed)
Green chilli - 1
Salt to taste
Chat masala - 1/4 tsp
Cashew nuts - around 8
Raisins - 10 - 12
Mint leaves - 1 tbsp (Chopped)

For Gravy:

Onion - 1 medium

Tomato - 3 

Green chillies -2 (finely chopped)
Ginger - 1 tsp (grated)
Garlic - 1-2 cloves (crushed)

Red chilli powder - 1/2 tsp
Peanut powder - 2 tsp
Salt - to taste
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Garam masala - 1/2 tsp
Oil - 2 tbsp
Cumin seeds - 1/2 tsp
Hing - 1/8 tsp
Turmeric - 1/2 tsp
Salt to taste
Water - 1cup


Method:
For this preparation either choose the potatoes which are long so that you can cut it into two and scoop for stuffing or medium size which can be scopped and stuffed. Par boil the potatoes. Cut it at one side so that it can stand and can't roll. Scoop the potatoes carefully. I used my melon scooper for that. Mash the scooped out potato and paneer. Chop the mint leaves and green chilli finely and mix it. Add salt, chat masala, chopped cashew nuts and raisins. Mix well and fill the mixture into the potatoes.

For gravy add oil in a pan. When oil is hot add cumin seeds and hing. Add ginger, garlic and green chilli. Add chopped onions and fry till golden brown. Add tomato paste and peanut powder. Add turmeric powder, salt, red chilli powder, coriander powder and  cumin powder. Cook it well for about 10 mins. When oil leaves the sides add water and let it boil for another few minutes. 
Preheat the oven at 300 F. Arrange the stuffed potatoes in a oven proof dish. Pour the gravy on the potatoes.

 Put it in the oven for 12-13 mins. Take out from the oven and garnish with cilantro or mint leaves or onion greens. Ready to serve.

Goes to LGSS. Find the event details here.

Linking it to Healthy Cooking Chalange. This month theme is Healthy Curry.

Spinach and Moon Dal Badi /Vadi - What a yummy stir fry

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efore marriage I din't like the taste of both the main ingredients here. I used to skip my meals when spinach or badi was in the menu. My mom and sis can't believe that I'm cooking with these now a days and I should say that this is my new favourite.

Ingredients:

Spinach chopped - 2 cups

Ginger grated - 1 tsp

Garlic - 2-3 cloves

Moon Dal Badiya - 3/4 cup

Salt - 3/4 tsp

Turmeric powder - 1/2 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Garam masala - 1/2 tsp

Cumin seeds - 1/2 tsp

Hing - 1/8 tsp

Tomato - 2 medium size

Oil - 1 tbsp

Method:

Break the Moon dal Badiya placing them in between kitchen towel. Chop and wash the spinach. Heat oil in a pan.  Add cumin seeds. When seeds splutter, add hing. Add ginger and chopped garlic. Add badiya and roast them until golden brown. Add all the ingredients except tomatoes and garam masala. Mix it well. Leave it on medium heat for 8 min or until all the water from spinach evaporates. Stir occasionally. Cut 1 tomato into small cubes and add into the stir fry. Cover for 2 min. Add garam masala in the end and garnish with another tomato.

It goes to vardhiniskitchen

Linking it to Healthy Cooking Challenge. - Healthy Curry

Pithle

I've a friend visiting from India. She is from Pune. I enjoyed Pithle first time made by her.This recipe is from her. Pithle is often made in  Marathi homes. Pithle is a tongue tickling curry made with chickpea flour and is typically served with bhakri and also with rice. It is very easy to cook. The ingredients are usually at hand in every indian pantry. 

Ingredients:
 Besan/Chick pea flour/gram flour - 3/4 cup
Onions chopped - 1
Green chilies chopped - 2
Garlic pods chopped - 2
Mustard seeds - 1/2 tsp
Hing - 1/8 tsp
Turmeric powder - 1/4 tsp
Oil- 1 tbsp
Water - 2 cups
Chopped cilantro leaves for garnishing
Salt as per taste


Method:
In a small bowl combine into a wet paste:
                                          Chickpea flour
                                           Water
Add water little at a time. It should be a smooth paste.


In a saucepan, heat:
                                          Oil
                                          Mustard seeds
                                          Hing


When the seed pop, add:
                                          Green chillies
                                          Garlic                                          
                                          Onion


When the onion becomes transparent, add :
                                          Turmeric pd
                                          Salt


Now add besan paste, stirring quickly and completely. Turn the heat as low as possible, cover and heat for 4 minutes. The mixture will thicken to a soft pudding consistency.
    
Garnish with cilantro leaves.


This is best serve with Bhakri(recipe will come very soon) and rice.                              

Pindi Chana Masala

Pindi Channa Masala is a north Indian Dish. Channa/chole is the Indian name of chickpeas aka garbanzo beans. This is made in almost every North Indian home. Although every home is having its own recipe, this recipe given here is followed widely. I was asked by a friend to add some authentic North Indian recipes to my blog....so here it is.

Ingredients :

Chole/ channa / Garbenzo beans - 1 cup
Chana dal - 2 tbsp
Onion - 1 medium
Tomatoes - 3 medium
mint leaves - 1/2 cup packed
Grated Ginger - 1"
Garlic - 2 cloves Cumin seeds - 3/4 tsp
Hing a big pinch
Green Chillies - 2
Salt to taste
Chole masala - 1 1/2 tsp (MDH)
Tea bags - 3
Oil - 2 tbsp

Method:
Soak chole  for atleast 6-7 hours.  Make sure to take big vessel and enough water because the chole  almost doubles. Pressure cook it with channa dal and tea bags. Add salt to it. Take care that chole should be properly boiled but not over cooked. 

Make a paste with onions, green chillies and mint leaves. Get ready the paste of tomatoes. Take a heavy bottom pan and add oil. Add cumin seeds. When seeds started crackling, add hing, add finely cut garlic ( you can crush it too), grated ginger. After few seconds add onion paste and salt. Cook on medium heat till the raw smell disappears. Add tomato paste and chole masala, Fry till the oil seprates.
Once this is cooked, add this to the cooker in which we have chole. Mix well. Adjust the salt. Adjust the consistency of chole by adding water. This depends on how thick you want your chole. Give 1-2 whistels. Garnish with onions or onion greens and serve hot.

Note : You can add some fresh lemon juice  or tamarind water to the channa.

Chana Kadhi

We love kadhi. It can be made in different ways. But the basic recipe is same. It is made of a thick gravy of sour yogurt and chickpea flour. You can find it in different consistency.  Kadhi Chawal is a great combo. If you taste it once, I bet that you will crave for it again and again.  My husband, who is not a big fan of yogurt based gravies, loves Kadhi a lot. 

Paneer Pasanda

A tasty dish, different from the regular and yet will make you want more. As the name says Paneer is the main ingredient of this dish, I want to tell innumerable benefits of paneer. It is very much used in Indian homes to prepare many items such as various kinds of gravies, delicious sweets and savories. 

1. It is a rich source of calcium. It makes teeth stronger. It helps to build bones also.

2. It prevents osteoporosis disease which is to occurred to old age people. Paneer is a boon for old age people. They must consume it daily.

3. It reduces insulin resistance syndrome. Hence it is beneficial in insulin based diabetes. But diabetic patients should use it after consulting doctor.

4. It reduces and prevents back and joint problems.

5. It is very good for stomach. It prevents various stomach disorders.

6. It helps to protect against the dangerous disease of cancer.

7. It is a rich source of protein and calcium. It is very good for growing children.

8. Protein and calcium deficiency lead to many disorders in children. To prevent it make paneer a part of their diet.

9. It helps in the productions of tissues in the body.

10. The whey(remaining liquid part) is also very useful, it acts as cleansing agent. It pulls water from the body. Whey helps to function urinary systems properly.

11. Paneer is very useful for digestive systems by activating the hydrolysis of the protein.

12. Paneer taken in moderate quantity daily can help to reduce the weight.


13. During the cough and cold , milk and milk items are avoided. But fresh paneer can be given to children. 

Thin slices of paneer sandwiching a rich stuffing in between is  paneer pasanda.......
While browsing I saw this recipe here