13
Oct 12

Paneer (cottage cheese/soya paneer) kofta curry

  • Servings: 4.
  • Preparation time: 15 minutes.
  • Making kofta time: 18 minutes.
  • Making curry time: 15 minutes.
  • Total time: 48 minutes.

This ‘Paneer kofta curry’ is unique and luxurious dish that I use to prepare on special occasion and serve along with grand festive menu like puris (pooris), paratha…

This curry is like any other traditional curry prepared with onion, tomato and spices; by adding dash of cashew nuts paste brings not only richness but increase nutritional value too.

It is an excellent vegetarian option with both kinds of protein; dal protein and paneer protein…it is not just regular version of paneer kofta, but stuffed with dal and dash of garlic, makes the recipe soul satisfying…

Ingredient:

For kofta:

For curry:

  • Cumin seed: 1 teaspoon
  • Tomato: 1 no. (Medium)
  • Onion: 1 no. (Medium)
  • Cashew nut: 8-10 no. (Soaked in milk)
  • Chili powder: 1 teaspoon
  • Coriander powder: 1  teaspoon
  • Turmeric powder: half teaspoon
  • Salt: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Fresh coriander leaf: 50 gm
  • Mustard Oil/any cooking oil: 3 tablespoon
  • Butter: 20 gm optional.

Preparation:

  1. Grind the cashew nut and make paste.
  2. Chop the onion, and make paste.
  3. Chop the tomatoes and make paste.
  4. Chop coriander leaves.
  5. Grind Chana dal with garlic, add salt and chill powder; divide into 8-10 parts.

Method:

For making kofta:

  1. Crumble/grate the Paneer, and kneed well; mix salt and corn flour.
  2. Divide into 8-10 parts, and Make Paneer balls.
  3. Spread Paneer ball on the palm and stuff 1 part of Chana dal; fold it in the shape of kofta. Keep aside. Repeat till all is done.
  4.  Heat the oil in a kadhai and deep fry the kofta (ball) till it turns golden brown in color from all sides. Keep aside.

For making curry:

  1.  Take a fry pan.  Heat the oil, put cumin seed, bay leaf. Sputter it for few seconds; add onion paste and saute on medium flame  for about 3-4 minutes or till golden  in color.
  2. Add tomato paste and continue to saute on medium flame for 3-4 minutes; add chili, turmeric, coriander powder and salt along with cashew nut paste, stir fry on low flame for couple of minutes.
  3. Add 200 ml water; let it boil, add Garam masala powder. Put fried kofta and cover it.
  4. Put off the flame; add butter, let it cover for 5 minutes.
  5. Garnish with coriander leaves; serve hot with roti, poori, naan, or bread.
    Paneer (cottage cheese/soya paneer) kofta curry

    Paneer (cottage cheese/soya paneer) kofta curry

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Grind Chana dal

    Grind Chana dal

    Mix salt and corn flour

    Mix salt and corn flour

    Make paneer balls

    Make paneer balls

    Spread 1paneer ball on the palm

    Spread 1paneer ball on the palm

    stuff 1 part of Chana dal.

    stuff 1 part of Chana dal.

    Fold it

    Fold it

    Fold it

    Fold it

    Fold it in the shape of kofta

    Fold it in the shape of kofta

    Ingredients

    Ingredients

    deep fry the kofta

    deep fry the kofta

    deep fry the kofta

    deep fry the kofta

    Ingredients

    Ingredients

    .  Heat the oil, put cumin seed, bay leaf

    . Heat the oil, put cumin seed, bay leaf

    Add onion paste

    Add onion paste

    Add onion paste

    Add onion paste

    Add chilly, turmeric, salt and coriander powder

    Add chilly, turmeric, salt and coriander powder

    Stir and fry on low flame

    Stir and fry on low flame

    Add 200 ml water

    Add 200 ml water

    Cook on lower flame and boil it

    Cook on lower flame and boil it

    Paneer (cottage cheese/soya paneer) kofta

    Paneer (cottage cheese/soya paneer) kofta

    Paneer (cottage cheese/soya paneer) kofta curry

    Paneer (cottage cheese/soya paneer) kofta curry

    Paneer (cottage cheese/soya paneer) kofta curry

    Paneer (cottage cheese/soya paneer) kofta curry

    Paneer (cottage cheese/soya paneer) kofta curry

    Paneer (cottage cheese/soya paneer) kofta curry

    Paneer (cottage cheese/soya paneer) kofta curry

    Paneer (cottage cheese/soya paneer) kofta curry


13
Oct 12

Gond(edible gum) ke laddu (sweet dish)

Ingredients –

Preparation:

  1. Crush Gond into small pieces and keep aside.
  2. Grind the sugar and keep aside.

Procedure;

  1. Take heavy bottom pan put ghee in it .Heat the ghee.
  2. When smoke starts coming. Put the Gond pieces and deep fry the Gond. Keep aside; when it becomes cool, powder it with the help of palm or base of a bowl.
  3. Add Aatta into the left out ghee and stir it continuously on medium flame, till light golden brown color appears (about 10-12 minutes).
  4. Put off the flame.
  5. Take another small fry pan .Put 1 teaspoon ghee in it .Fry cashew nut. And mix with fried Aatta.
  6. Also add green cardamom powder in it.
  7. Add Grinned sugar in it.
  8. Add deep fry powdered Gond
  9. Mix all things properly.
  10. Take one handful mix; shape the mixture in laddu by using your hand.
  11. Depending upon size of laddu 15 to 20 laddu will be ready.
  12. Decorate with Chandi ka verak.
             
              Delicious Gond laddu is ready to serve.

 

 


13
Oct 12

Paneer-Makhana (fox-nut) ki sabzi

  • Servings: 2
  • Preparation time: 9 minutes.
  • Frying time: 11 minutes.
  • Cooking time:7 minutes.
  • Total time: 27 minutes.

Enjoy the product of Bihar to prepare great dish with Paneer; a delicious vegetarian option. Protein is abundant in fox nut, thus it is wise to include fox nut in the diet which brings delicacy as well.

Fox-nut detoxifies the spleen; it helps the spleen to function well. It is a good for strengthen your nails and hair. It is a good source of phosphorus, manganese, niacin and vitamin B6.

Paneer too is loaded with protein; it is excellent for skin glow!

Ingredients:

Preparation:

  1. Cut the Paneer into 1 inch length and half inch wide pieces.
  2. Cut the onion and tomato; grind it to fine paste.
  3. Take a fry pan. Put 3 tablespoon of ghee in it. Add Makhane keep stirring and fry on medium low flame for couple of minutes or till light brown. Keep aside.
  4. Fry Paneer with 1 tablespoon of ghee. Fry light (Do not fry for longer period, it should not change the color)

Method:

  1. Take a fry pan. Put ghee in it. Add clove, cumin seed, bay leaf and cinnamon, Sputter it for few seconds.
  2. Add onion and tomato paste along with ginger paste and fry  on medium low flame (about 5-6 minutes) or until ghee separates from masala.
  3. Add chill powder, coriander powder, turmeric powder and salt, stir the masala; add fresh cream and keep frying about 2-3 minutes.
  4. Add one cup of water slowly; let it boil for about couple of minutes.
  5. Add fried Makhane; continue to cook about couple of minutes, add Paneer, cook for couple of minutes, put off the flame.
  6. add Garam masala and cover the lid; decorate with chopped coriander leaf.
  7. serve hot with fluffy poori  or roti.
Paneer Makhane (fox nut) ki sabzi

Paneer Makhane (fox nut) ki sabzi

Ingredients

Ingredients

Ingredients

Ingredients

fry paneer

fry paneer

fry paneer

fry paneer

fry paneer

fry paneer

Add Makhane

Add Makhane

fried makhane

fried makhane

Add clove, cumin seed, bay leaf and cinnamon

Add clove, cumin seed, bay leaf and cinnamon

Add onion and tomato paste

Add onion and tomato paste

Add chilli powder, coriander powder, turmeric powder and salt

Add chilli powder, coriander powder, turmeric powder and salt

stir the masala.

stir the masala.

Add fresh cream

Add fresh cream

keep frying

keep frying

keep frying

keep frying

keep frying

keep frying

Add one cup of water

Add one cup of water

Add one cup of water

Add one cup of water

Add fried Makhane

Add fried Makhane

add paneer

add paneer

Paneer Makhane (fox nut) ki sabzi

Paneer Makhane (fox nut) ki sabzi

Paneer Makhane (fox nut) ki sabzi

Paneer Makhane (fox nut) ki sabzi

Paneer Makhane (fox nut) ki sabzi

Paneer Makhane (fox nut) ki sabzi

Paneer Makhane (fox nut) ki sabzi

Paneer Makhane (fox nut) ki sabzi