Saucy Paneer





  I have finally perfected the art of making  Saucy Paneer.

This is what I will name my dish as it is neither too spicy to call it Chilli Paneer nor is is like a Manchurian dish to call it Manchurian Paneer.

It will satiated all taste buds. My family loved it. You can make it dry or keep a thick gravy. Its Versatile !!

  

                                    SAUCY PANEER

Ingredients used ...

Paneer - 500 gms (cubed)

Capsicum - 3 (large) cubed

Onions - 3 (large) cubed

Garlic - 5 flakes (or depends on how garlicky you would like to have it)

Soya sauce - enough to coat the cubed paneer

Chilli sauce (green or red) - according to the amount of spice you enjoy

or

Tomato chilli sauce - to taste

Tomato ketchup - to taste

Red Vinegar - 1 tbsp

Preparation . . .



1) Pour a little cooking oil in the non-stick pan and turn the panner. I discovered that the paneer was firm but very rubbery and tight when fried well which is not the way I like it. Keep aside on a kitchen towel to absorb the oil.

2) Pour a little oil in your non-stick pan and fry the cubed onions and garlic. Once almost done, fry the cubed capsicum.

3) Add the soya,chilli or tomato -chilli, tomato ketchup, vinegar and stir till done.

4) Add the fried paneer and mix well.

 5) Pour a little water to cook the paneer, to taste.

6) Thicken or dry up the gravy. 

7) Serve as an accompanient or with fried rice or roti.















Paneer Rustle with Capsicum and Onion

Parampara ready - to - cook spices are available at any supermarket in any Mall in Mumbai (Bombay).

I had about 500 gm of fresh paneer sitting in my fridge waiting to be prepared for a meal. When I came across this packet stating that Paneer could be prepared with capsicum and onion, I decided to give it a try.

The packet has instructions on the reverse but i will mention the ingredients here.

INGREDIENTS - It involves : -
Paneer - 500 gms (cubed)
Curd (yoghurt) - 100 gms.
Capsicum - 3 medium (slices)
Onions - 3 large (slices)

METHOD  -

1) Mix the curd with the entire pack of spice paste in a bowl and then add this to the cubed paneer and set aside while chopping up the capsicum and onions.

2) Add a little cooking oil to a non - stick frying pan and saute the marinated paneer well. Serve out onto a plate.

3) Then saute the chopped capsicum and onions . Add salt to taste.

4) After this, add the sauteed paneer and give a good stir. Add a little water to cook if you feel the paneer is not cooked completely.

5) The base (gravy) is thick and delicious. When completely dry, it makes a good Starter as mentioned on the packet. Otherwise, can be served with chapatis/rotis (Indian flat bread), naan, salad or steamed rice and yellow dal and papad. Yummy !!!

I am eagerly awaiting your comments after this post !!!! :)

Ragda (White Peas)

RAGDA

This is something which can be had as a little snack, mini-meal etc. White peas (dried) are used to make this dish and the best part is that once the base is prepared, you can make it according to individual tastes.

INGREDIENTS -

Base :-

White Peas - 2 handfuls

Turmeric powder - 1 tsp

Salt - to taste

Method 1 -

Boil all the above in a pressure cooker for 4 slow whistles. Keep aside when done.

Accompaniments : -

Cooking Oil - 1 tbsp

Ginger - garlic paste - 2 tsps

Red chilli powder (non spicy) - 2 tsps

Cumin (jeera) powder - 1 tsp

Coriander (dhania) powder - 1 tsp

Tamarind - 1 lime ball size (to be soaked in enough water)

Onion - 1 large (chopped)

Tomatoes - 2 medium (chopped)

Chaat masala - to taste

Pav/bread - depending on the no. of persons present

Usha has a very interesting post on the humble "pav" along with a picture on her website at

http://veginspirations.blogspot.com/2008/12/pav-bread-for-good-cause.html

Method 2 :-

1) Place the chopped onion and tomatoes, each, in 2 small bowls.

2) Place a wok (vessel) on the stove. Pour in the cooking oil. When the oil is hot, add the ginger-garlic paste and fry well.

3) Now add all the spice powders (except the chaat masala) and fry well, using a little water at a time. When oil starts showing and separating, turn off the stove and put the masala in a bowl.

4) Take the base in a plate, add the fried spice paste and tamarind water to taste. Sprinkle the chopped onions and tomatoes. Sprinkle some chaat masala too.

Now call your loved ones and let them combine the base with whatever they require.

Matar Paneer (Cottage Cheese and Peas)

MATAR PANEER / Cottage Cheese and Peas

Ingredients :-

Paneer (cottage cheese) - 500 g (firm)

Peas - a handful

Onion - 1 (large, chopped)

Tomato - 1 (medium, chopped)

Garam masala (all spice) - 1/4 tsp

Turmeric (haldi) - 1/4 tsp

Kashmiri Red chilli powder - 1 tsp

Coriander (dhania) powder - 1/2 tsp

Ginger - garlic paste - 1 tsp

Salt - to taste

Cooking oil

Method :-

1) Chop the paneer block into small bite size pieces. Pour some cooking oil in a wok/non-stick pan and fry paneer pieces till golden brown. Take out and strain the oil on a kitchen napkin.

2) Toss in the chopped onion and fry well. When the onion turns slightly brown, add the ginger-garlic paste and fry well.

3) Add chopped tomato and keep frying till it melts and softens. Then, add the spices (masalas) , and keep frying till the oil separates from the masalas. Add salt to taste.

4) Now add the peas and let it cook.

5) When done, add the paneer and let it all mix.

Garnish with coriander leaves and serve with hot parathas.

Paneer Bhurji (Cottage Cheese Crumble)

PANEER BHURJI (Cottage Cheese Crumble)

Cottage cheese is like tofu in consistency and firmness but it is made from fresh milk. http://indianfood.about.com/od/menus/r/paneer.htm - has instructions on how to make paneer (cottage cheese). Lubna's blogsite - Yummy Food has a lovely photograph of a Paneer dish(so you can see what it looks like) and a wonderful recipe for Mutter Paneer (Peas and Cottage cheese), a wonderful North Indian dish.

Ingredients -

Paneer - 300 gms (mashed)

Onion - 1 (large, chopped)

Tomatoes - 2 (chopped)

Garlic - 3 pearls

Ginger - 1/2 inch piece

Turmeric (haldi) powder - 2 tsp

Cumin seed (jeera) powder - 1 tsp

Oil - 3 tbsp

Red chilli powder - 1 tsp

Dry mango powder (amchur) - 1/2 tsp

Salt - to taste

Garnishing - Coriander leaves (chopped)

Method : -

Heat the oil and fry the onion, ginger and garlic till the onion is brown.

Lower the flame and mix in the tomatoes. Stir fry for a further 2 - 3 minutes.

Mix in the spices and 2 tsp of water and cook the spices over a medium flame for 2 mins.

Add the mashed paneer. Season and add salt to taste. Stir fry for a couple of minutes.

Garnish with chopped coriander leaves and serve with hot parathas, rice and dal (Indian lentil soup).

Methi Aloo

METHI ALOO - A favourite during the winter months but a dish which everyone can enjoy during the other months too, if one is able to get fresh fenugreek/methi.

Ingredients :-

Methi / fenugreek leaves - 250 gms
Potatoes - 2 (medium, chopped)
Ginger - garlic paste - 1 tbsp
Green chillies - 1 (chopped)
Onion - 1 (large, chopped)
Turmeric / haldi powder - 1 tsp
Cumin / jeera powder - 1 tsp
Coriander / dhania powder - 1 tsp
Oil - for cooking
Salt - to taste

Method -
1. Cut the methi / fenugreek leaves into small pieces, discarding stalks. Wash well and rinse under the tap.
2. Peel the potatoes and cut into small cubes.
3. Heat oil, add chopped onion and fry well. Add ginger-garlic paste and green chillies and fry.
4. Add the spices (masalas) and fry till oil separates.
5. Mix in the chopped potatoes and cook over a medium flame, stirring from time to time.
6. Throw in the chopped methi and fry for 3 - 4 minutes.
7. Lower the flame and add 3 - 4 tbsp of water and salt to taste. Cover with a lid and allow to cook well.
8. Cook till the potatoes are done and the preparation is dry.

Thepla Roti

THEPLA ROTI

A staple Gujarati accompaniment to any dish. It is similar to a paratha but has a unique taste of its own. Theplas are very useful to carry while travelling as they remain for atleast 2 days.

Ingredients : -

Atta (whole wheat flour) - 1 cup

Besan atta (chana dal flour) - 2 tbsp

Green chillies -2 (chopped)

Red chilli powder -1 tsp

Turmeric (haldi) - 1/2 tsp

Ginger & Garlic paste - 1 tbsp

Ajwain - 1 tsp

Asafoetida (hing) - a pinch

Methi (Fenugreek) leaves - 1/2 bunch (chopped)

Coriander (dhania) powder - 1 tsp

Cumin seeds (jeera) powder - 1 tsp

Salt to taste

Oil as needed

Process : -

1. Mix both the flours well.

2. Add methi leaves, salt and all the ingredients and mix well. Add enough water to make a dough and knead. Then add 1 tsp oil and knead it well till it is a soft dough .

3. Cover with a moist cloth and keep aside for 20 minutes.
4. Divide the dough into equal portions and make even size small balls.

5. Dust with atta. Cover and keep aside for 10 minutes.
6. Flatten each ball and roll into a thin, round chapati (Indian flatbread) , 5 inches in diameter.
7. Heat the griddle and roast each of the rolled out theplas one by one.
8. First roast one side, turn it upside down. Then put 1/2 tsp oil on the turned side and again turn it upside down. Repeat the same with the other side.
9. When evenly roasted remove it from griddle. Repeat this for all the balls.
10. Serve them hot with butter or chutney or curd.

Kachoris

Kachoris - A spicy Indian snack. There are several types of kachoris. About Jodhpuri (chana dal filling) and pyaz ki kachori (onion filling) Tarla Dalal says - "These kachoris probably originated in Jodhpur but are today popular throughout Rajasthan. Steaming hot pyaz ki kachoris or aloo pyaz ki kachoris are sold at most 'namkeen' shops in Rajasthan. Like all kachoris, they are eaten with a sweet and spicy tamarind chutney." She shares the recipe for Pyaz Ki Kachori here - http://www.tarladalal.com/recipe.asp?id=3636 .

Another version is the Khasta Kachori (predominantly found in Punjab, UP and Calcutta) which is a deep fried pastry stuffed with spicy Moong Dal (split yellow lentil). Navita Hakim shares with us the recipe for Khasta Kachori on her blog - Zaayeka where she discovered the most amazing kachoris in Gujarat . For more visit - http://cooking-up-a-storm-zaayeka.blogspot.com/2009/01/khasta-kachori.html

Green peas kachori by Sharmila of Kichu Khon blog - http://kichukhonn.blogspot.com/2009/02/koraishutir-kochuri-freash-green-peas.html

I have posted the recipe for JODHPURI KACHORI here, taken from an old issue of Women's Era and which is a part of the Rajastani thali. I haven't made this myself at home but for those who would love a photograph, check out Niya's post here - http://niyasworld.blogspot.com/2008/07/jodhpuri-kachori-spicy-indian-snack.html

Ingredients -

Maida - 2 cups

Oil - 1 tbsp

Salt - 1/2 tsp

Oil - for frying

For the Filling -

Split gram dal (chana dal) - 1 cup

Onions - 2 medium (chopped)

Coriander seeds - 1 tsp (crushed)

Aniseed (saunf) - 1 tsp

Asafoetida (hing) - a pinch

Ginger - 1 tbsp (grated)

Chilli Powder - 1 tsp

Process -

1. Soak chana dal for 5 - 6 hours / overnight in water.

2. Add 1 tsp oil and salt to the flour. Knead into a hard dough with water.

3. Grind chana dal to a thick coarse paste.

4. Add onions and all the other masalas (spices). Mix well. Do not add salt.

5. Make small balls with the dough. Hollow them out and fill in the chana dal and spices mixture.

6. Roll out in the shape of puris (saucer size) and deep - fry in oil on a low flame till they are brown in colour. Serve hot.

Panchmel - Ki - Dal

RAJASTHANI THALI

Panchmel - Ki- Dal is something which I came across in an old issue of Women's Era. I haven't got around to making it at home but would like to share it with you.

This dish is part of a Rajasthani thali www.rajasthantourism.gov.in which I will be revealing post by post...

Ingredients -
Mixed dal (moong, arhar, chana, masur and urad) - 100 gms
Chilli powder - half tsp
Salt - 1 tsp
Turmeric powder - 1/4 tsp
cumin seeds - 1/4 tsp
Garam masala - 1/4 tsp
Asafoetida - a pinch
Ghee - 1 tbsp
Coriander leaves (optional) - chopped
Bay leaves - 2

Process -
1. Wash the mixture of dals. Add salt, turmeric powder and sufficient water. Cook till it is done.
Cool and mix well.
2. Heat the ghee in a small frying - pan. Add cumin seeds, asafoetida, bay leaves and chilli powder.
3. Add to the cooked dal. Add garam masala and garnish with coriander leaves. Serve hot.

Cauliflower Dry

Cauliflower Dry

Ingredients :-

Cauliflower - 1 kg (cut into into small florets) and washed in water

Tomatoes - 3 (chopped)

Onions - 2 (large - sliced lengthwise)

Ginger - 2" (cut into long strips)

Ginger - garlic paste - 1 tsp

Vegetable masala - 2 tsp

Mustard seeds - 1 tsp (roasted)

Curry leaves - 8 - 10

Salt - to taste

Garnish with 2 tbsp coriander leaves (dhania patta)

Method :-

1. Pour oil into a frying pan, splutter mustard seeds, throw in the curry leaves.

2. Add sliced onions and fry well. When done, add tomatoes, ginger, ginger- garlic paste and vegetable masala and fry well till the tomatoes are soft and all the masala merges well.

3. Add a little water and simmer for 5 mins, stirring occassionally.

4. Add the chopped cauliflower and salt to taste and stir well.

5. Add 1 cup water. Cover the pan and simmer until the cauliflower is cooked. Dry up the water.

6. Garnish with coriander leaves .

Serve along with chapati, roti, parota, a dal, rice, papad, pickle combination.

Capsicum Mix

Go Green with CAPSICUM

This green wonder can be turned into a variety of dishes, e.g. fry, bhaji, pakora, coated with besan and fried. I decided to make a dry dish .

Ingredients -

Capsicum - 250 gms

Onions - 1 medium (chopped fine)

Tomatoes - 1 medium (chopped fine)

Haldi - 1/4 tsp

Chilli powder - 1 tsp (non - spicy)

Coriander powder - 1/2 tsp

Cumin seed (jeera) - 1/2 tsp (whole)

Mustard seeds - 1/2 tsp

Ginger - garlic paste - 1 tsp

Cooking oil - 1 tbsp (for frying capsicum in a non-stick frying pan) + 1 cooking spoon for the kadai.

Salt - to taste

Process -

Chop the green capsicums into thin strips. Put a tablespoon of cooking oil in a frying pan and fry the capsicum till partially soft.

Put a kadai/cooking vessel on the other burner and add 1 cooking spoon of oil. Throw in the whole jeera and mustard seeds.

Add the chopped onions and fry well till golden brown. When done, add the chopped tomatoes and fry in the oil till soft.

Then add the other spices and ginger-garlic paste. Add a little water ( a tbsp full) and fry well.

When almost done and the oil separates, add the soft capsicum and keep mixing. Add salt. Continue mixing till you know everything has mixed well (said hello to each other :) )

Then serve hot and enjoy with hot, hot rotis.

Bhindi Fry

Another everyday dish . Bhindi/Ladyfingers/Okra ... call it any name.... I love the vegetable. This goes into the Simple Everyday cooking..

I have mastered the art of cooking bhindi after a lot of trial and error.

BHINDI FRY

Ingredients :

Okra/bhendi/bhindi - 500 gms (chopped into bite size)

Onions - 1 large (chopped fine)

Tomatoes - 2 (chopped fine)

Turmeric / haldi - 1 tsp

Red Chilli powder (non-spicy) - 1/2 tsp

Mustard seeds - a pinch

Method :

Take a frying pan and add a little oil for frying. Add the okra, lower the flame and fry well.

When almost done, add the chopped onions and keep frying till the onions turn soft. Then add the chopped tomatoes and haldi, red chilli powder and salt.

Keep frying so that all the spices and ingredients merge into each other.

when done , this can be eaten with chapati or roti.]

Note: Okra must be washed and dried well before chopping. Keep frying till the sliminess goes.

Proteins with Brown Channa

This is something I enjoy making ... Kala Channa (brown chickpeas).



Ingredients ...

Brown chole - 250 gms
Onion - 1 (large) - chopped
Tomatoes - 2 (medium) - chopped
Turmeric - half tsp
Kashmiri chilli powder - 1 tsp
Garam powder - half tsp
Chole masala (Everest) - 1 tsp
Coriander powder - half tsp
Ginger-garlic paste - 1 tsp
Cumin seed (jeera) whole - half tsp
Cinnamon - half inch
Clove - 2
Salt - to taste
Cooking oil - 1 and half tbsp
Water - 2 glasses or to cover the channa


Method ...

• Soak the channa overnight in a bowl of water. Strain out the water the next morning.
• Heat the oil in a vessel /pressure cooker. Add the cumin seeds when the oil is warm so that they don't burn (gives a bitter flavour when burnt) and the cloves and cinnamon. Fry well.
• Now put in the chopped onions and fry till golden brown.
• Add the chopped tomatoes and fry well adding a little water at a time.
• Slowly mix in the masalas (spices) , ginger-garlic paste and blend it well.
• Add salt.
• Put in the brown channa and mix well with the spices.
• Add sufficient water to cover the channa and cover till cooked / put the lid of the pressure cooker on and cook for 5 whistles.
• When done, check for gravy quantity. If preffered dry, boil a little more till thickness required.
  

Let me know how you enjoyed this wonderful dish!!!

Paneer Delight !

I have modified Anjum Anand's receipe for Saag (Spinach) Paneer http://www.bbc.co.uk/food/recipes/database/paneerwithspinach_86756.shtml

to make this tasty and delightful dish. I eliminated the spinach (palak) as my hubby prefers paneer on its own and nothing accompanying it.

Paneer Delight ...
(feeds 4 hungry people )

Ingredients ...
Paneer - 250 gms
Turmeric (haldi) powder - half tsp
Chilli powder - half powder
Cumin (jeera ) powder - 1 tsp
Garam masala - half tsp
Onion - 1 (medium)
Tomatoes - 1 large (pureed)
Green chillies - 1 (large - chopped)
Garlic cloves - 4
Ginger - 1 inch
or
Ginger - Garlic paste - 1 tsp
Cooking oil - 2 tbsp
Salt - to taste

Method ...
Chop the block of paneer in to even cubes. Place in a bowl. Mix turmeric and chilli powders with the paneer along with salt. Set aside. Ensure that all the water leaving the paneer is completely drained out.

Chop onion finely. Mince the whole ginger and garlic (if whole), otherwise reserve the ginger-garlic paste.

Heat oil in a non-stick pan. When the oil is hot, add the paneer . Fry on one side until golden brown. Flip over and repeat on the other side. Remove with a slotted spoon onto a kitchen towel.

Fry the chopped onions in the same residue oil. When slightly brown, add the ginger-garlic paste (this is done at this point of time as it tends to stick to the bott0m of the pan). When the mixture becomes translucent, mix in the jeera (cumin) powder and green chillies. Fry till mixture becomes golden brown. Now, add the tomatoes and fry . Blend in the masala with the tomatoes.

Next step is to add the paneer pieces and garam masala. Add 1 glass of water and simmer for a little while the gravy forms a thick consistency.

At this point, check for salt.

Your tasty paneer delight is ready !!! to be had with chapatis (Indian flat bread), naan, or rice to make it a complete meal.

Happy Eating !!!

A Simple, Everyday Dal

This is my very first post and I will begin with a staple, everyday dish in Indian homes.

A Simple, Everyday Dal

Lentils - Moong(yellow)/masoor dal (red) - 1 small teacup

Turmeric (haldi) - 1/2 tsp

Kashmiri chilli powder - 1/2 tsp

jeera powder -