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

Paneer bhurji in Puff Pastry Sheets

                                 

I

s dish ko main kya naam dun..........right now I'm thinking about it. In English it means What should I call this dish....a big confusion. I tasted something similar to this in one of my friends home....that was not in puff pastry sheets and the filling was paneer tikka. Basic idea is from there. In my last post I told you that I made paneer... paneer from an entire can of milk.  I wanted to use that and this is the most quick paneer dish and most delicious too.

Ingredients

Grated Paneer - 2 cups

Green Bell Pepper - 1/2

Orange Bell Pepper - 1/2

Onion - 1 medium

Oil - 2 tbsp

Cumin seeds - 3/4 tsp

Asafoetida - 1/8 tsp

Ginger Garlic paste - 1 tsp

Turmeric powder - 1/2 tsp

Salt - 3/4 tsp

Green chili - as per taste

Coriander powder - 1 tsp

Garam masala - 1/2 tsp

Puff pastry sheet

Method

Cut the onions and bell peppers in the julienne. Heat the oil in a pan. When the oil becomes hot add cumin seed. Let it splutter. Add asafoetida powder. Add ginger garlic paste. Add green chilli.  Add onions and fry them till golden brown. Add bell peppers and fry them till soft. Add salt, turmeric powder and coriander powder. After 2 mins add paneer and mix it well. Taste it and adjust if desired.

                                  

 Thaw  the pastry sheet at room temprature for minimum 30 mins. Preheat the oven at 350 F. Unfold it and rolled a little on dusted floor. Cut t. You can choose the shape of your choice. I made triangles. I cut 18 triangles from 1 sheet. Fill them with panner bhurji and cover with the other sheet.

                                      

 Place them in the oven for 25 min. Serve hot.

                                                  

Linking it to LGSS_Paneer

Paneer Methi Pinwheels Repost

Paneer Methi Pinwheels are incredibly easy and delicious. This is a great treat and  can be served hot or cold.  These  Pinwheels can just be the starter for your party and if you don’t have a crowd on-hand to gobble up these pastries, you’ll be happy to know that they freeze well (stored in an air-tight container) to be enjoyed another morning.

Ingredients:

Puff pastry - 1 sheet 

Stuffing:

Grated Paneer - 1/2 cup

Kasoori Methi - handful

Mint - 1/2 cup packed

Chilli powder - 1/4 tsp

Cumin powder - 1/4 tsp

Chaat masala powder - 1/2 tsp

Turmeric powder - a big pinch

Salt - to taste

Oil - 1/4 tsp

Method: 

Let the pastry thaw on the counter top. Preheat the oven to 435 F.  Mix all the ingredients under stuffing very well. Sprinkle the flour on a board and Spread the pastry sheet, and flour the sheet. Use a rolling pin to remove the fold crease and stretch the sheet. Spread the filling on the sheet leaving 1/4 inch around the edges.

 Roll the sheet as a log. Apply water on the ends and seal the roll. Roll the roll over and gently pinch the edges together.

 Use a sharp knife and cut into 1/2" pieces. Place the rolls in the cookie sheet with a minimum of 1" gap for the pinwheels to spread out. Bake for 15-20 mins until the pinwheels are crisp and golden. Cool for 5 minutes. Enjoy warm.

This is going to PJ's event Cooking with Herb and Flowers - Fenugreek hoasted by Kalyani.

Reposting for LGSS_Paneer

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.

Quick Paneer Sandwich

S


andwich are very easy to make and convenient to pack for picnic or lunchbox. These are a yummy snack or a filling dinner.

Ingredients

Bread pieces - 4

Tomato ketchup - to spread on bread
Green chutney - to spread on bread
Butter - to spread on bread
Grated paneer - 1/4 cup
Salt,  pepper

Method
Spread  the green chutney on one side of bread.

Spread paneer on top.

Sprinkle the salt and pepper on that. Spread butter and tomato ketchup on the other slice.

Put this slice on the other slice. Grill or roast the sandwich till golden and crispy. I've done this in sandwich toaster which seals the edges and prevents the paneer  from falling out. Serve it hot.

Goes to LGSS_Paneer

Pocket Paratha /Stuffed Paratha with Red Kidney Beans and Paneer

T


here is a saying that Necessity is the mother of invention and this is why this recipe is here. We go for a walk for 1 hrs in the evening and that is the time for kids to have dinner. So generally I pack their dinner and they have their dinner in stroller. I was thinking daily what to pack. I generally  packed stuffed parathas because that is convenient for them to eat but this way they were missing legumes. After much thinking I came up with this recipe, which is in a way full meal but still as convenient to carry as a stuffed paratha.


Ingredients:
Boiled Red Kidney Beans - 1 cup
Grated Paneer - 1 cup
Grated Ginger - 2 tsp
Chopped onion - 1/2 cup
Green chillies chopped - 2
Salt - 1 tsp
Black pepper - 1/2 tsp
Cumin seed powder - 1/4 tsp
Garam masala - 1/4 tsp
Cilantro chopped - 2 tbsp
Wheat flour - 1 cup
Water to knead the dough
Oil for shallow frying


Method:
Knead the dough for paratha. Mash the boiled red kidney beans with fork. Add paneer and rest of the ingredients listed above to make the stuffing. Take a small ball and roll out the paratha. Put few spoons of stuffing on the rolled paratha. Spread it only on half paratha.

Fold the paratha and cover the stuffing as showed in the pic.

Press the sides with a fork. Rost it on the hot griddle with few drops of oil or ghee.

Serve hot or keep them in the aluminium foil to go. It is very easy to carry and a full meal.

This is going to the event.

You can find event details here