WHITE KURMA !!!!!!!!

I got this recipe from my dear friend UMA PREM KUMAR who lives in USA & loves to experiment in cooking. This gravy goes well with rotis/rice dishes.

INGREDIENTS:-

Boiled vegetables - 1 to 1 & 1/2 cup (use veggies like grean peas, carrot, beans, cauliflower, paneer, mushroom, sweet corn, potato etc)
grated coconut - 3 tsp
almonds - a handful
green chilly - 3 to 4
pepper corns - 1& 1/2 tsp
cumin seeds - 1/2 tsp
cinnamon - 1 inch
cloves - 3
ginger - 1/2 inch
garlic flakes - 7
onion - 1 small ( shallow fried)+2 chopped
beaten curds - 1/2 cup
salt to taste
chopped coriander leaves for garnishing

METHOD:-

1. Make fine paste of grated coconut+ peeled almonds(soak almonds in hot water for 1/2 hr & then peel them)+green chillies+pepper corns+cumin seeds+cinnamon stick+cloves+ginger+garlic+sha;;ow fried onions in a mixer. & keep it aside.
2. Heat oil in a pan & add chopped onions & fry till light brown.
3. Add ground paste to this & fry them on low flame till oil seperates from sides of pan.
4. Now add boiled veggies+beaten curds+salt to taste & mix well & bring it to boil.
5. Garnish it with chopped coriander leaves.

IIAPPY COOKING :))))))

PANEER MASALA USING KNORR MASALA POWDER !!!!!!

This is a awsome recipe that goes well with rotis/dosas. I made this recipe using readymade powder KNORR CHEF'S ROYAL VEGETABLE MASALA. Instead of vegetables, i added paneer & fresh grean peas. 

INGREDIENTS:-

paneer - 200gms
paraboiled green peas, fresh/frozen - 1/2 cup
capsicum, cubed - 1 large
onion - 2 medium
tomato - 2 medium
oil - 4 tblsp
ginger- garlic paste - 1/2 tblsp
coriander powder - 1tsp
red chilly powder - 1/2 tsp
turmeric powder - 1/4 tsp
knorr che'f royal vegetable masala - 1 tblsp
salt to taste

METHOD:-

1. In a kadai heat oil & fry ginger garlic paste & add chopped onions + cubed capsicum & fry till onions are light brown.
2. Now add chopped tomatoes+  & all the powders & fry till oil gets seperates from the mixture.
3. Add paraboiled green peas & cubed paneer into the mixture + 1 cup milk & mix well.
4. Now add royal vegetable masala & salt to taste & stir well.
5. Bring it to boil & cook till we get desired consistancy & switch off the stove.
6, Serve with hot phulkas/dosas.

    ( i made paneer masala dosa using this & it tasted great ! )

HAPPY COOKING :))))))))

PANEER MASALA !!!!!!!

Hi frenzz !!! today i am here again with a simple, easy to make, spicy but yummy side dish for rotis/dosa/idly. I got this recipe from my hub's cousin Aruna akka. Tasted spicy but goes well with chapatis. Another idea side dish for lunch box.

INGREDIENTS:-                                                

Paneer - 200gms
red chillies - 12
tamarind - double the chana size
onion - medium
garlic cloves - 12
salt to taste
lemon juice
chopped coriander leaves for garnishing

METHOD:-

1. Grind Red chillies tamarind salt onion garlic into a paste.
2. Heat oil in d pan and fry the masala until the raw smell goes.
3. As soon as the oil starts leaving at sides add paneer.
4. And garnish with coriander leaves and squeeze little lemon juice on it and serve smile emoticon

HAPPY COOKING :))))))))

PANEER - CAPSICUM KURMA !!!!!!

One more side dish for rotis. A perfect side dish for lunch box. college started for son, so trying new new side dishes for him :P

INGREDIENTS;-

Paneer - 200gm
Capsicum, cubed - 1 big
ginger-garlic paste - 2tsp
onion, finely chopped - 1/2 cup
tomato, finely chopped - 2
green chilly, slitted - 4
garam masala pow - 1/2 tsp
kitchen king masala pow - 1/2 tsp
Red chilly pow - 2tsp
coriander leaves, finely chopped - 1/2 cup
salt to taste
grated coconut - 1/4 cup (grind it along with 1tbsp khus khus)
Cream - 2tblsp (if u dont have cream at home, use milk instead of water in gravy)
Oil - 2tblsp
Turmeric pow - 1/2tsp

For tempering:-

oil - 2tsp
mustard seeds - 1/2tsp
curry leaves - 2 strands
red chilly - 1

METHOD:-

1. In a non stick pan, heat oil & put chopped onion, ginger-garlic paste, green chillies & fry for sometime.
2. Now add chopped tomato, red chilly pow, salt, paneer, turmeric pow & fry for some more time.
3. Mix 1/2 cup of milk(if you dont have cream) or water with ground coconut paste. Add it to the pan & stir well & boil it.
4. Now add garam masala pow, kitchen king masala pow & chopped coriander leaves & mix well. & bring it to a boil.
5. Temper it with mustard seeds, curry leaves & red chilly.
6. Garnish it with fresh cream (optional).
7. Serve hot with hot hot rotis.

HAPPY COOKING :)))))))

PALAK PANEER !!!!!!!

I adopted this recipe from my facebook friend NANDINI KINI who have a blog KINI'S KITCHEN. I think this is tastiest palak paneer i have ever made. Goes well with rotis/naans.

INGREDIENTS:-

1 cup palak puree
2 green chillies
little ginger
4 garlic cloves
1 tomato
1/2 capsicum
1/4 cup paneer cubes
4 tsp oil +2 tsp
2 chopped onions
1/2 tsp chilli powder
1/2 tsp turmeric powder
1 tsp kasuri methi
1/4 tsp garam masala
1/2 cup curd
2 tsp fresh cream
coriander leaves
Salt to taste

PROCEDURE

Crush green chillies,ginger and garlic
In a pan take 2 tsp oil and saute capsicum cut into julians and pneer cubes with little salt and little chilli powder and keep aside
In a pan heat oil and fry onion chopped till translucent
Add chilli-garlic paste and fry
put chopped tomato and fry well
Add chilli powder,turmeric powder and garam masala and fry for a minute
Add palak puree and fry till the raw smell goes
Add curd ,cream,salt to tatse and kasuri methi and make it boil
Add water if necessary
Finally add paneer ,capsicum and dhaniya leaves chopped
serve hot with rotis

HAPPY COOKING :))))))

MUTTER PANEER !!!!

I adopted this recipe from VEG RECIPES OF INDIA. Simple & tasty recipe that goes well with rotis.

Ingredients

• main ingredients:

• 200-250 gms paneer/cottage cheese

• 1 cup peas or matar - fresh or frozen

• 2 to 21/2 cups water

• ½ tsp turmeric powder (haldi)

• ¼ tsp red chili powder (lal mirch powder)

• ½ tsp garam masala powder

• 1 tsp coriander powder (dhania powder)

• 2 or 3 tbsp oil or ghee

• a few coriander leaves for garnishing (dhania patta)

• salt as required

• sugar as required and optional (check notes)

ingredients for the masala paste:

• 3 medium sized ripe red tomatoes, chopped

• 1 medium to large onion, chopped

• 1 green chili, chopped

• ½ inch ginger, chopped (adrak)

• 2-3 garlic, chopped (lahsun)

• 1 tbsp chopped coriander, chopped

• 5-6 whole cashews, chopped

Instructions

1. blend all the ingredients mentioned under masala paste in a small grinder or blender to a smooth paste. keep aside.
2. heat oil or ghee. add ½ tsp cumin seeds. add the masala paste.
3. fry for 6-7 minutes on a medium flame till the oil separates from the paste.
4. add all the dry spice powders and stir. add the peas or matar, water and salt.
5. pressure cook till the matar/peas are cooked. (check notes below on how to cook in a pan.)
6. when the pressure drops on its own, open the lid of the pressure cooker.
7. add the paneer cubes. simmer for 2-3 minutes or till the paneer cubes get cooked.
8. don't overcook as the paneer becomes dense and hard then.
9. garnish matar paneer with coriander leaves.
10. serve matar paneer with rotis, parathas, or rice.

HAPPY COOKING :)))))

Notes

1. if making matar paneer recipe in a pan, then first fry the masala paste in the pan. add the dry spice powders and stir. add the matar/peas, salt and about 21/2 cups water. close the pan and cook the peas till they become soft. if the curry dries up whilst cooking, add more water.
2. if the tomatoes are tart, then sweeten the gravy by adding some sugar.

PANEER KORMA !!!!!

I adopted this recipe from TASTY INDIAN RECIPES. Goes well with rotis.

Ingredients:

• 200 gms paneer (grated)
• 2 onions chopped
• 4 tomatoes chopped
• 1 tsp ginger paste
• 1 tsp fresh green chillies paste
• 1/4 cup coconut (grated)
• 5-6 Cashew nuts
• 1/2 tsp poppy seeds (khus-khus)
• 1 cup fresh cream
• 1 tsp ghee
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp kasoori methi
• 1 tsp garam masala powder
• Cilantro chopped
• Salt to taste.

How to make Paneer Korma:

1. Grind grated coconut, cashew nuts, poppy seeds with 1/4 cup of water, make a smooth paste and keep aside.
2. Heat clarified butter(ghee) in a pan.
3. Add green chillies and ginger paste, saute well.
4. Add chopped onions, cook for 2 minutes until onion start to look transparent in color.
5. Add chopped tomatoes, salt, red chilli powder and turmeric powder.
6. Cook on low flame approximately for 5 to 7 minutes.
7. Add grated paneer, mix well.
8. Add coriander powder and garam masala powder.
9. Keep stirring all the ingredients well with the grated paneer so that paneer acquires all the spices.
10. Add ground coconut paste and mix thoroughly.
11. Add fresh cream.
12. simmer for 2 minutes.
13. Add kasoori methi and cook korma gravy for 2 more minutes.
14. Remove from the flame and garnish with chopped coriander leaves.
15. Serve hot with chapati, naan or kulcha.

HAPPY COOKING :)))))

EASY & CREAMY PANEER CURRY !!!!

I adopted this recipe from the blog NIYA'S WORLD. An easy & quick paneer curry that goes well with rotis. Here i made some changes that i will mention later in my recipe. We can make this curry within 10 mins. A must try recipe.

INGREDIENTS:-

For tomatoes:

Or avoid  microwave method and use 2 tablespoon tomato puree.

Microwave method:

Poke 2 tomatoes ( if you don’t poke the tomatoes; they may explode inside the microwave oven ), microwave high for 4 minutes with ¼ cup / 50 ml water; so that the skin of the tomatoes can be peeled off easily.  Keep aside to cool for 15 minutes. Remove the skin. Once the skin is off, blend it nicely (along with water - it may be 2 or 3 tablespoon) with  onion spice mix in a small mixer bowl.

Other ingredients

200 g paneer, cut into cubes or any desired shape

½ teaspoon salt (or to taste or ½ teaspoon + 2 pinches)

100 ml / ½ cup / 4 oz water

3 tablespoon thick coconut milk or 1 tablespoon fresh cream

2 teaspoon coriander leaves

For onion paste:

1 tablespoon oil

1 onion, roughly chopped

½ - inch ginger, chopped

6 cloves garlic, chopped

½ teaspoon red chilly powder

1 teaspoon coriander powder

¼ teaspoon turmeric powder

Method

1.Dilute red chilly powder, coriander powder and turmeric powder in 2 tablespoon water (spice mix).

2. Heat oil in a pan. Add chopped onion and fry until golden colour. Add chopped ginger and garlic. Fry until light golden colour.

3. Add diluted spice and stir well on a low heat for 1 – 2 minutes until the raw smell disappears and water dries up. Switch off the gas and keep aside to cool. 

4. Transfer above ingredients into a small mixer bowl and make a smooth paste with microwaved tomato pulp or 2 tablespoon tomato puree.

5. Now boil this onion – tomato paste with 100 ml / ½ cup water ( here i used milk instead of water & i skipped adding fresh cream/coconut milk in further step. I do like this always when i don't have fresh cream at my home), paneer cubes  and salt to taste. Cover with a lid and cook on a medium to low heat for 5 - 7 minutes. 

6. Check the texture of paneer. If it’s sponge in texture, then switch off the heat.

7. Finally add 3 tablespoon thick coconut milk or 1 tablespoon fresh cream.(i skipped this step). Do not boil again. Mix it  gently with a steel ladle until coconut milk or fresh cream well combined with all the ingredients. 

8. Sprinkle chopped coriander leaves. Serve hot 

HAPPY COOKING :)))))

and here's an tip:-

   If the paneer is hard after 1 or 2 hours (or when serving), just microwave this curry for 1 minute on high powder (750 W). Paneer will be more soft. Consume immediately.

PANEER SCHEZWAN !!!!

I adapted this recipe from my FB friend, an ace cook VIDYA NAYAK SHENOY. 

INGREDIENTS:-

paneer - 200gm
onion, cubed - 1 medium
capsicum, cubed - 1 medium
ginger-garlic paste - 1 tsp
green chilly/green chilly sauce - 1tsp
Ching's schezwan sauce - 4 tbsp
cornflour - 3 tbsp
oil - 3 tbsp
water - 1/4 cup
salt to taste

METHOD:-

1. Cut paneer into cubes.

2. Prepare batter of 2 tbsp cornflour with ginger + garlic + green chillies/green chilly sauce + salt & mix in the paneer .

3.  Just shallow fry with a tbsp oil  and keep aside.. 

4. In another kadai heat 2 tbsp oil and fry onions and capsicums cut into cubes.

5.  Retain the crispiness add Ching's schezwan sauce + 1 tbsp cornflour mixed in 1/4 cup water.

6.  When it boils add the fried paneer cubes mix well so that the masala is coated evenly.

HAPPY COOKING :)))))))

PANEER AFGHANI !!!!!

I adopted this recipe from my FB friend Sandhya Venkatesh. This gravy goes well with chapathi/roti/naan.

INGREDIENTS:-

Paneer - 200 gm
onions - 3
tomatoes - 2
ginger-garlic paste - 1 tsp
oil - 2tbsp
butter - 1tsp
garam masala pow - 1 tsp
kitchen king masala pow - 1/2 tsp
red chilli pow - 1/2 tsp
turmeric pow - 1/4 tsp
salt to taste
fresh cream - 2 tbsp  
sugar - a pinch
corriander leaves, finely chopped for garnishing (opional)

METHOD:-

1. Chop  onions and  tomatoes.

2. Saute onions+tomatoes+ginger-garlic paste in 2 tbs oil for 3 mins. Let it cool then blend it.

3. Add  butter in a pan, put this gravy,  and then add garam masala powder+kitchen king masala pow+turmeric pow+chilli powder+fresh cream+ pinch of sugar and mix well.

4. Now add shallow fried paneer  & bring it to boil .

5. Garnish with coriander leaves.

HAPPY COOKING :))))))

PANEER CAPSICUM MASALA !!!!!!

I adopted this recipe from the blog PADHUS KITCHEN. goes well with chapathis/rotis/naan.

Ingredients needed

Onion finely chopped - 3/4 cup
Ginger garlic paste -1 tsp
Tomatoes - 1 cup
Paneer/ Indian cottage cheese - 3/4 cup cubed
Capsicum/bell pepper - 1 cup cubed
Cashew nuts -5-6

Spice powder

Turmeric powder -1/4 tsp
Chilli powder - 1 tsp
Coriander powder - 1 1/2 tsp
Garam masala powder-1 tsp (you can also use kitchen king masala)

For the seasoning

Oil - 1 1/2 tbsp
Cumin/ Jeera seeds -1 tsp

Preparation

Chop onion and tomatoes finely and capsicum into slightly bigger pieces.

Cube paneer and keep it aside.

Soak cashew nuts in hot water for 15 minutes. Drain the water and grind it to a fine paste with little water.

Method

Heat oil in a pan/kadai, add jeera seeds, when it splutters, add finely chopped onions and saute until onions turn brown. Add a little salt to the onions to speed up the process. Continuous stirring is required for even browning.

Add ginger garlic paste and saute for a few more minutes until the raw smell goes.

Then add chopped tomatoes, turmeric powder, coriander powder, chilli powder and garam masala powder. Cook until tomatoes becomes mushy.(Keep in mind, I have told several times in my earlier Punjabi recipes that you should not add water without cooking the tomatoes)

Once the tomato is cooked, add the capsicum pieces.

Let the capsicum get cooked a little. Then add the paneer cubes and saute for a few minutes. Let the paneer get mixed well with the gravy.

Then add the cashew nut paste and saute for 3-4 minutes.Now add a cup of water and let it boil well. Let the masala and the flavors get incorporated with the paneer well.

Switch off the flame and garnish with finely chopped coriander leaves. Serve hot with roti, paratha, naan or pulao.

HAPPY COOKING :))))))))

HARIYALI PANEER TIKKA !!!!!

Hiiiiiiiiiiiii allllllllllllllllllll, this is my 200th post & i am feeling very very happy about this :)) Well, paneer is my 2nd most favourite & the coincidence is i am posting HARIYALI PANEER TIKKA as my 200th post. I adapted this recipe from TARLA DALAL. Easiest & tastiest recipe too. You can cook it in oven but i tawa fried this. It tasted equally great. 

INGREDIENTS:-

paneer - 400 gms
curds - 1 cup
coriander leaves, chopped - 1/2 cup
mint leaves, chopped - 1/2 cup
lemon juice - 1/2 tbsp
garlic - 30ms (i used ginger-garlic paste here)
garam masala - 1/2 tsp
chat masala powder - 1tsp 
oil - 1 tbsp
salt - 1 tsp

METHOD:-

1. Chop paneer into big pieces & keep aside.
2. Combine coriander leaves+curds+salt+chat masala+garam masala+lemon juice , mix well & blend in a mixer.
3. Add little oil & blend again.
4. Add paneer pieces & ix gently & keep aside to marinate for 30 mins.
5. Place it on skewers & cook in an oven on high temperature. OR heat tawa & put 1 tsp oil & spread on it. Arrange paneer pieces on one layer. & cook on both sides.
6. Serve hot.

HAPPY COOKING :)))))))