Paneer Bread Dahi Vada | Bread Dahi Bhalla Recipe

Paneer Bread Dahi Vada or paneer stuffed bread dahi vada or dahi bhallas are easy and quick snack option. It's very easy and can be done in jiffy plus it's guilt free as we didn't deep fry the vada. If you look for something easy yet filling specially as after school snack then this is really good recipe and as Holi is approaching I wanted to share this easy bread dahi vada recipe now since dahi bhalla in Holi is must :)

Matar Paneer Recipe | Matter Paneer - How to Make Mutter Paneer

Matar Paneer Masala, Mattar Paneer or also known as Mutter Paneer is popular Punjabi side dish with roti, paratha, pulao and one of the best winter recipe as we have fresh, sweet peas (matar) in season plus fresh stocks of paneer. Most of the people like matar paneer so it's very common dish in party or mostly in buffet :) I wanted to post mutter paneer recipe which I make it with both fresh paneer and peas (matar) which is rare being in Singapore but finally it happening now as during last India trip enjoyed winter and winter products to fullest.

Paneer Ka Raita | Paneer Raita Recipe | Easy Raita Recipes

Paneer Raita or Cottage Cheese Raita is easy raita recipe made with few ingredients easily available in our pantry. Paneer raita makes great side dish with paratha or variety rice, pulao well. And like most of the raita we can also customize this paneer raita suit our needs or to bring variations to routine, this raita also works great as quick snack specially during summer days or as a side for any thing, for paneer lovers will like this easy, no-cook raita for sure as we can fix this in 5 mins.

Grilled Paneer Sanwich | Paneer Sandwich Recipe | Easy Breakfast Recipes

Grilled Paneer Sandwich or paneer sandwich is easy sandwich recipe with paneer stuffing and grilled. This paneer sandwich is very filling making it perfect for breakfast, snack or kids lunch/snack box too. We can have lot of variations with paneer stuffing and here it made it in most simple way with just onions and spices. We can add any spice to suit our needs and customize this sandwich further. I have used whole meal bread here and we can use white, multi grain, brown or any other bread of choice too.

Paneer Pulao Recipe | Paneer Matar Pulao | Easy Pulao Recipe

Paneer Pulao is one of best and delicious paneer+rice recipe and here I made in easy one pot meal in pressure cooker which is quick yet delicious. If you like Paneer then paneer pulao is no exception, pair along raita or any side dish of choice this paneer pulao can make any meal fancy and grand even just served along raita this can be satisfying meal provided you like paneer. This is my 650th post and am so glad to share the recipe that I love on this occasion :)

Paneer Kulcha Recipe | Restaurant Style Paneer Kulcha | Indian Bread Recipes

Paneer Kulcha restaurant style or Paneer Onion Kulcha on stove top without yeast is stuffed kulcha with paneer and it's very easy to prepare, like I have mention in my kulcha post making kulcha at home is so easy, I know lot of people think it's complicated process and I used to think that too until I tired it. Paneer kulcha is one level up from normal kulcha here we stuff the kulcha with paneer filling and the filling itself is very simple and easy to prepare.

Paneer Makhani Recipe | Butter Paneer Recipe | No Onion No Garlic Recipe

Paneer Makhani or butter paneer is easy paneer recipe perfect for party, festival lunch, dinner, pot luck or even for lunch box. I always make one paneer dish for guest and it's mostly paneer butter masala or this paneer makhani. Paneer Makhani is popular North Indian curry, creamy and delicious with soft paneer it's a treat to eat. Paneer Makhani goes well with naan, kulcha, paratha, jeera rice, peas pulao, kashmiri pulao or any other rice variety.

Paneer Kanda Poha Recipe

Poha is regular breakfast at my place some times I make it every day so I do lot of experiment with poha and this paneer poha is one such trial, I have no idea if there is any authentic paneer poha recipe but this is my version and it's good.  Now I make this paneer poha regularly it works great as a breakfast or snack specially if having guest at home then it's kinda different from regular kanda or batata poha.

Paneer Butter Masala | Restaurant Style Recipe

Most of us like panner and paneer butter masala recipe is no exception.  Piping hot naan and paneer butter masala is such popular dishes that most people order in restaurant and re-creating the same magic is home is one such bliss.  I don’t have to worry if the gravy will be too sweet for me or if the panner is hard!  There was a time I would order paneer dish always and now I don’t order or I cook much since DH doesn't like! But once in a while I make paneer and whenever I does I make sure that I am doing something good. 

I made this paneer butter masala for our anniversary lunch and it came out so perfect, my I’m-not-paneer-fan DH also went for 2nd helping. This recipe is easy and simple but the end result is creamy, delicious paneer butter masala which makes a simple meal into feast.


Ingredients:
Panner/Cottage Cheese Cubes - 2 cups
Onion - 1 large
Tomato - 1 small
Tomato Paste - 1 tbsp
Ginger-Garlic Paste - 1 tbsp
Red Chilli Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Garam Masala - 1 tsp
Kasuri Methi - 1 tbsp
Tomato Ketchup/Sauce - 1 tbsp [optional]
Cashew nuts - 10-12
White Sesame - 1 tbsp
Orange Food Colour - a drop [optional]
Salt - to taste
Butter - 3 tbsp (you can use oil too)
Water - 1.5 cups + as needed


Method:
1.  Peel, wash and chop onion, tomato.  Grind onion along with ginger-garlic if not using ginger-garlic paste with less or no water, then puree tomato keep aside.
2. Soak sesame and cashews in little water for 10 minutes and grind into smooth paste use little water, keep aside.
2. In a pan or wok heat 1 tbsp of butter and sauté paneer until golden brown in all sides or 2 sides, remove from flame and keep aside.  This is optional step, if you don’t like then don’t sauté paneer.
~ Soak the fried paneer in little hot water so it doesn’t becomes chewy. 
3. In a same pan add remaining butter or oil and add onion paste, ginger-garlic paste and sauté until raw smell goes off.  Now add red chilli and coriander seeds powder mix well and fry until oil/butter starts to separate.
4. Add tomato puree, paste, sauce (if using) mix everything together and cook for 2 minutes in medium flame.  Add 1.5 cups of water and bring it to boil.
5. Add salt and crushed kasuri methi, cashew-sesame paste, food colour (if using) and mix everything well and let it come to a boil again.  Now add paneer, garam masala and let it simmer for 5 minutes or until the consistency you like.  Adjust salt if required, off flame and let the dish stand for 10 minutes before serving.
Our paneer butter masala is ready, have it with naan, paratha, roti or any pulao.

Note:
~ Instead of cashew-sesame paste you can use 3/4 cup fresh cream, I personally don’t like to add cream much.  Cashew-sesame paste makes the dish very creamy.
~ I didn’t added tomato sauce, you can if you wish.
~ Food colour is optional, I just added a drop.
~ If you add extra water by mistake don’t panic, in 2 tbsp of water add 1tbsp of corn flour form a smooth paste,  add to the gravy and simmer for 2 minutes.
Have a nice day ~~

Kadai Mirch Paneer

I know you are wondering what is this? This is a twist to the classic recipe,  I had long green chillies giving up hope on me so I decide to use it and make kadai paneer,  along the way the  recipe totally got change :) I did the changes as I liked and here comes the kadai mirch paneer for you, it's different from usual kadai paneer and that's what makes this recipe interesting.   If you want to try something different then this is for you. 

Ingredients:

Paneer Cubes - 1& 1/2 Cup

Long Green Chilies - 4

Capsicum - 1

Onion - 1 large

Tomato - 1 large

Garlic Cloves - 2 large

Kasuri Methi - 1 tsp

Red Chili Powder - 1/2 tsp

Coriander Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Oil - 2 tbsp

Salt - to taste

Water - 1 Cup or as required

To Grind

Coriander Seeds - 1/2 tsp

Dry Red Chilies - 2

Cinnamon - 1" piece

Green Cardamom - 2

Cloves - 2

Nutmeg Powder - 1/2 tsp

Method:

1. Roast all 'to grind' ingredients and grind to powder, keep aside. 

2. Chop capsicum and chilies in 1" pieces

~ I didn't remove seeds from chillies as they were not very hot, if you think you chilli is very spicy do de-seed them and wear gloves if required while removing the seeds.

3. In a kadai/wok heat 1tsp of oil and saute chilies and capsium until cooked but crunchy with 1 tsp of grinded masala and keep aside.

4. In a same wok add 1/2 tsp of oil and saute paneer for a mintue until light brown,  And soak the paneer pieces in warm water until we required it later.

5. Chop onion, tomato, garlic and saute it with 1 tsp of oil until tomato gets mash.  Allow it to cool and grind to fine paste with little water.

6. In a pan/wok add remaining oil, add grounded onion tomato paste and cook in medium heat for 2 minutes. Add red chili, tumeric, coriander and 1tsp of our grinded masala, mix well and cook in low flame until oil starts to separate, add chili and capsicum.

7. Add 1 cup water, simmer until capsicum n chili gets cooked.  Add crushed kasuri methi and paneer pieces. 

 8. Cook in medium flame for 2-3 minutes or until gravy become thick.

Serve with roti/paratha or any pulav.

Have a nice weekend ~~

Navratan Korma | Mix Vegetables In Creamy Sauce

Navratan Korma/Kurma whatever we may to call it but that's doesn't effect the richness of this dish.  We do not order much of navratan korma while eating out due to the sweetness so at home it's prepared to suit our taste bud.  And I think that's why we see many version of navratan korma, everyone has their own style of making it.

Here I followed my sister method with a few changes like she doesn't add raisins and paneer and I did, also always grind raisins if I'm using it in any curry.  I  made this during a get together at home and got good appreciation from guests..what else we want right :) and due to the hurry and other work I took all the picture in hurry so ignore that it tasted real good. 

Ingredients:

Diced Vegetables - 3 cups [ I used carrot, beans, cauliflower, peas, corn, capsicum and potato]

Paneer - 1/4 cup or few cubes.

Cashew & Raisins - 1/4 cup or 15 each

Onion - 2 large

Tomato - 2 larege

Green Chili - 5

Ginger-Garlic Paste - 2 tsp

Red Chili Powder  - 2 tsp

Coriander Powder - 1 tsp

Turmeric Powder  - 1/2 tsp

Cumin Powder - 1 tsp

Garam Masala Powder - 2 tsp

Dry Mango Powder/ Amchur -1/2 tsp [optional]

Milk - 1 cup

Butter - 1 tbsp

Salt - to taste 

Water -

Cilantro - 3 tbsp [chopped]

Method:

1.  Finely chop onion, slit green chili and puree the tomato.  Soak dry fruits in water for 10 minutes and grind to smooth paste.

2. Chop all the vegetables and keep aside.  Thaw veggie if using frozen [ I used frozen peas, corn and paneer].

3.  Add all the vegetables & chilies except peas, corn and peas with little water and microwave for 5 minutes.  Add peas & corn and microwave for 3 more minutes.  

~This is optional step, this makes the cooking process faster.

4. Meanwhile heat butter in pan add chopped onion and saute until transparent, add ginger-garlic paste, mix well and cook for 1 minute.  Add all powder masala and cook for another 1 minute.

5. Add puree tomato, mix well and cook for 6-8 minutes or until butter starts oozing out.

6. Now add 1 cup water and milk and simmer until a boils comes.  Add microwave vegetables and cook in medium heat for 8-10 minutes. 

7.  Add paneer and cashew, raisins paste and give a good stir cook for another 2-3 minutes.   Add salt and cook for 5 minutes until gravy become thick.  

~ Remember to add salt only in the last stage or milk will curdle. 

Garnish with chopped cilantro and serve with paratha/naan/roti or pulav.

Have a nice day ...

Kofta Makhani

Hope everyone had a good weekend and all gear up to celebrate Pongal/Makar Sankranti & of course all the yummy goodies to go along.  If you are still wondering what to prepare for this festive then check out Makar Sankranti Roundup here and get ideas from others ...it always helps to have options and ideas :)

Meanwhile here I’m with Kofta Makhani recipe as promised in my previous post.  Having rice and just the koftas will be very dry so I made makhani gravy and used the same kofta.   For makhani again I have followed Masterchef India recipe, well just partial of it,

The original recipe is Palak Dill Cannelloni with Tulsi Makhani, from which I just took the makhani recipe and made Kofta Makhani ..:)

Ingredients:

For Kofta refer here

For Makhani

Tomato - 2

Onion - 1

Garlic - 2 pods

Ginger - 1/2"

Cashewnuts - 5

Black Peppercorns - 2

Green Cardamon - 2

Kasoori Methi - 1 tsp

Butter - 1tbsp

Salt - to taste

Water -

Method:

1. Chop tomato and onion.

2. In a pan boli water and add all the ingredients except kasoori methi, salt and butter.  Boil till tomato gets cooked.

3. Once cool grind the mixture, add little water if required and strain. [ I didn't strain, just grind the mixture very smooth.]

4. In a pan heat melt butter, add prepared mixture, salt and cook for 6-7 mins in medium heat.

5. Add kasoori methi and cook for 2more mins. 
~ You can add 1tbsp of cream now but I didn't

Add the koftas in the gravy just before serving to avoid koftas from breaking.  This goes well with pulav, jeera rice or paratha and we had with Zaika-e-Basmati Khaas

Have a nice day ..

Zaika-e-Basmati Khaas ~ Kofta Rice

Most of you must have seen/heard about Master Chef India.  Well, I followed the series and it was great to see all the contestants. I have tried Zaika-e-Basmati Khaas from their  site. The recipe show cased during the season you can check out here.

I have made few changes in the recipe as I guessed they have missed to include few ingredients or step, few have commented that the recipes are not properly mention.  But anyways I made few changes here and there to make the koftas.

So let's check out the recipe now ...

Ingredients:

For Basmati Khaas

Basmati Rice - 1 cup
Black Peppercorns - 2-3
Green Cardamom - 2
Black Cardamom - 1
Cumin Seeds - 1tsp
Yogurt/Curd - 1/2 cup
Butter - 1 tbsp
Water - 1 1/2 cup
Salt - to taste

For Koftas

Cauliflower - 1/2 cup [mined]
Carrot - 1/2 cup chopped
Beans - 1/2 cup chopped
Peas - 2 tbsp
Paneer - 1/4 cup
Ginger-Garlic Paste - 1tbsp
Cornflour - 3 tbsp
Red Chili Powder - 1 tsp
Cumin Powder - 1 tsp
Salt - to taste
Oil - 2-3 tbsp


Method:

For Basmati Khaas

1. Wash and soak basmati rice for 1 hour. [I soaked for 10mins]

2. In a boil 1 cups of water with green cardamom, black cardamom and peppercorns for 5-7 minutes. Add salt, boil for two more minutes and keep aside.

3. In a bowl, whisk the curd with 1/2 cup water.

4. In a pan heat butter, add cumin seeds.  Once it's cracks added spiced water, curd water and bring to boli.  Add rice and salt mix well and cook in high flame and when the rice is just undercooked, reduce the flame and cook until done. Do stir in intervals.

~~ OR transfer everything into rice cooker as I did. It much easy to do that :).

For Koftas

1. Boil or microwave cauliflower, peas, carrot and beans and finely chop. 
 ~ I minced cauliflower and used frozen carrot, beans and peas so didn't boil anything.  Thaw all the veggies.

2.  In a heat 1 tbsp oil, add cauliflower, ginger-garlic paste,  red chili powder and saute in medium heat for 4-5 mins or until it almost cooked. 

3. Add all the other veggies, grated paneer and stir well, cook for 2-3 mins.  Add salt and mix well, cook for 4-5 mins or until everything is cooked .

4. Allow the veggie mixture to cool, add cornflour and shape into medium size koftas. [add more cornflour if required]

5. Heat a pan with 1 tbsp of oil, place koftas carefully. Cook in medium heat each size 5-7mins or until golden brown.  Repeat the process for all the koftas and keep aside.
~ You can also deep fry the koftas as in original recipe

For Assembly

Place 2-3 koftas on bed of rice and garnish with cilantro leaves or mint leaves and/or fried onions.

For side dish I just used the koftas and prepared Koftas Makhani to go along with the rice..for the recipe stay tune.

Birthday Celebration Continues....Part II

DH has conveyed his heartfelt THANK U to all of you for your wishes. Continuing from my last post let's move on to the main course but before that I didn't mention in my last post that those Almond Stuffed Dates are awesome...it's just melt in mouth and everyone liked it so much, want to thank again Yasmeen :)

So after starters we move on to main course:

Chickpeas Salad - Check in previous post

Stuffed Capsicum

After looking here n there I settle with SuperChef's Stuffed Peppers. I made few changes in the recipe and it was super hit, the most appreciated item was this Stuffed Capsicum and it's pity simple to make too. Thanks SuperChef for the recipe ..here is my version:

Ingredients [ For Original Recipe click here]

Capsicum - 6 [I used green, yellow and red]
Onion - 2 medium size [chopped]
Ginger-garlic paste - 2tsp
Cooked Rice - 1&1/2 cup [a cup which can hold 150ml]
Kasturi Methi - 2tbsp
Raisins - 2-3 tbsp
Olive oil - 3-4 tbsp
Cheese - 1/4 cup [ I used Parmesan cheese]
Pepper - 1-2 tsp freshly ground
Salt - to taste

Method:

1. Preheat the oven to 375F - 390F.

2. Wash, dry and scoop out the seeds from capsicums [use sharp knief
and scooper] and brush them with olive oil and bake for 15-20 mins. [I
baked for 20mins in 390F].

3. Heat some olive oil in a pan and sauté the onions and ginger-garlic paste until onion turns light brown.

4. Soak kasturi methi in warm water with 1/4tsp of salt for 10-15mins. Drain the water and keep the methi.

5. Add soaked methi, rice, raisins, salt and pepper mix well and cook for 2-3mins.

6. Take out the capsicums from oven and fill them with rice mixture [use different size of spoons for filling will help]

7. Top with grated cheese and bake for 20 mins in 390F. [ I sprinkle some fresh crushed pepper on top of cheese]

Yummy stuffed peppers are ready.

Dum Aloo - I have posted the recipe here and trust me this is full proof recipe...always tasty, everyone liked it very much again.

Next up is Paneer Jalfrezi

I thinking a lot for what to make with paneer and after so much of thinking I settle for jalfrezi, I search lot of recipes but nothing excited me much so I came up with my own.

Ingredients:

Paneer - 500gms
Capsium - 1/2 cup Julians [I used red and yellow]
Onion - 1 large [chopped]
Tomato - 1large [julians]
Carrot - 1 medium [julians]
Ginger-garlich paste - 1tsp
Dry red chilli - 1
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Redchilli Powder - 1 tsp
Coriander Powder - 1tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Oil - 4tbsp
Water - 1/2 cup
Salt - to taste

Method:

1. In a pan heat 1tbsp Oil and saute paneer until golden brown, keep aside.

2. In a same pan add remaining oil and heat. Add cumin and fennel seeds, dry chilli and allow them to crack.

3. Add chopped onion and ginger-garlic paste and suate until onion turns brown. Add carrot and capsicums and fry for 2mins.

4. Add tomato and all powder masala fry for another 2mins. Now add 1/2 cup water,salt [add more if you want] mix everything well and cook for 5mins in medium heat.

Enjoy Paneer Jalfrezi

Other items will be in next post :)..Dum Aloo and Paneer Jalfrezi goes to Viki's Side Dish for Chapathi Event.

And this post goes to Rak's Cooking For Guests” Event

Birthday Celebration...

Yesterday was DH birthday, celebrating 1st time after our wedding so got to be special rite? I arrange for small get together and and surprised him. After lot of thinking I settle for the below menu. I manage to take few pics here n there in hurry...so don't pay much attention to them;)

Before moving on, let me remind you guys today is last day to send in entries for Festive Food: Raksha Bandhan Event. Thanks to All for your entries.

Starter

Aloo Bujiya
Sev Bujiya
Mixture
Chiwda
Chickpeas Salad
Almond Stuffed Dates
Tea
Cold Drinks

Main Menu

Chickpeas Salad
Stuffed Capsicum
Dum Aloo
Paneer Jalfrezi
Daal
Boondi Raita
Paratha
Jeera Rice
White Rice

Dessert

Fruit Salad with Ice cream
Cake

Sound interesting rite? So let's start with the recipes

Starter [Strikeout are store ones:)]

Aloo Bujiya
Sev Bujiya
Mixture
Chiwda, I have blogged this one before click here, I have used brown beaten rice this time.

Chickpeas Salad

Ingredients:

Chickpeas - 1/2 cup [soaked overnight and boiled]
Kidney Beans/Rajma - 2tbsp
Boiled Potato - 2tbsp [chopped]
Vegetables - 1/2 cup [finely chopped carrot, cucumber, onion, tomato etc]
Pomegranate - 3tbsp [optional]
Chopped nuts - 2tbsp [almond, walnut - optional]
Salt - 1/2 tsp
Pepper - 1/2 tsp
Lemon Juice - 1tbsp
Olive Oil - 1tbsp

Method:

1. Heat oil and chickpeas and chopped potato saute for 3-4mins, place in a large bowl.

2. Mix all the ingredients with saute chickpeas and potato.

Enjoy the filling salad.

Almond Stuffed Dates - For this I followed Yasmeen recipe, I was too good. Thanks Yasmeen for the easy and healthy recipe.

Tea - Perhaps some day I'll post :)
Cold Drinks

This post goes to Rak's Cooking For Guests” Event

Rest will come in next post...

Happy Holi with Dahi Vada, palak panner with parata

Wish you all colourful and joyful Holi....

It's not much of Holi here in SG, though now a days lot of events are organized for Holi get-together. This is our first Hoii ;) and am composing this post...funny isn't it. It's more like wishing people in the blog world for festival than in real :).......

So come back to Holi ....it's been ages since I played Holi....wish the breakthrough comes soon...

Today the recipe is simple ones...Dahi Vada, Palak Panner with instant parata.

For Dahi Vada

Urad Dal/Black Gram Lentil - 1 cup
Oil - for deep frying
Salt - to taste
Curd/yogurt - 2 cup (beaten)

For tempering:
Dry red chili - 3-4
Green chilli - 2-4 (chopped)
Curry leaves - few
Jeera/Cumin powder - 1tps
Method:

1. Soak washed urad/black gram dal over night. Wash again the dal and grind into smooth paste in mixi without any water. Add salt or 1tps of water if required.

2. Transfer the paste into a bowl and beat it with hand. Add salt per taste.

3. Take small portion of it and give desire shape. You can use plastic sheet to make shapes.

4. Deep fry in oil until golen brown. This can be server as deliciosu snack.

4.a Add some chopped onion and green chili to dal paste and deep fry them to make it as snack.

5. Soak the fried vadas in warm water for 3-4 mins.

6. Meanwhile whisk the curd add salt. Remove the vadas from water and soak it in curd.

7. Top it up with tempering of dry red chili, green chili and curry leave in little oil. Garnish with cumin powder.

Also made Palak Paneer, for recipe click here

And here is Kedar's plate.

All these goes to FestiveFood: Holi Hai event hosted by dear Purva


And sending Vada and Dahi Vada to Ashwini's Lentils Mela

...