10
Apr 17

Paneer (cottage cheese) do pyaza

Give your family the power of protein. Paneer is loaded with protein which helps in building strong muscles. ‘Paneer do pyaza’ is good for summer also, due to rich quantity of onion present in it, which have amazing cooling properties …

Enjoy the soft and delicious paneer…

Ingredients:

  • Paneer (cottage cheese):250gm
  • Onion: 400gm.
  • Tomato: 100gm
  • Garlic: 1 pod
  • Ginger: 3’ piece
  • Kasuri methi: 2 teaspoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder:  half teaspoon
  • Cumin: 1teaspoon
  • Mustard Oil/any cooking oil: 4 tablespoon
  • Salt: one and half teaspoon (as per taste)

Preparation:

  1. Cut the paneer into big chunks, keep aside.
  2. Chop 1 onion into slices longitudinally and 1 onion into 8 pieces, then separate their leaves as shown in photo.
  3. Chop garlic, ginger green chili and tomato longitudinally, keep aside.

Method:

  1. Heat 2 tablespoon of oil in a fry pan, add separated leaves of onion sauté on high flame for couple of minutes, and add green chili stir fry for twenty seconds, take it out and keep side.
  2. Heat remaining oil in a fry pan, add sliced onion sauté on high flame for couple of minutes, and add chopped garlic and ginger stir fry.
  3. Add chopped tomato, chili powder, coriander powder, turmeric powder and salt stir fry till liquid dries up; crushed kasuri methy with your both palm and add; stir fry for couple of minutes, add ¼ cup of water so that all ingredients get mixed homogeneously, cook for couple of minutes to get messy appearance.
  4. Now add paneer; stir fry for couple of minutes; add fried leaf of onion and green chili; cook for couple of minutes on medium flame, add Garam masala powder ‘Paneer (cottage cheese) do pyaza’ is ready to be served.
  5. Transfer into serving bowl and decorate with green coriander leaves. Serve with roti, paratha or as a side dish.
Paneer (cottage cheese) do pyaza

Paneer (cottage cheese) do pyaza

Ingredients

Ingredients

Ingredients

Ingredients

add separated leaves of onion

add separated leaves of onion

add green chili

add green chili

 stir fry

stir fry

Heat remaining oil

Heat remaining oil

add sliced onion

add sliced onion

sauté on high flame

sauté on high flame

add chopped garlic and ginger stir fry.

add chopped garlic and ginger stir fry.

Add chopped tomato

Add chopped tomato

Add chopped tomato

Add chopped tomato

Add chopped tomato, chili powder, coriander powder, turmeric powder and salt

Add chopped tomato, chili powder, coriander powder, turmeric powder and salt

add crushed kasuri methi

add crushed kasuri methi

add crushed kasuri methi

add crushed kasuri methi

 add ¼ cup of water

add ¼ cup of
water

add paneer

add paneer

stir fry for couple of minutes

stir fry for couple of minutes

add fried leaf of onion and green chili

add fried leaf of onion and green chili

add fried leaf of onion and green chili

add fried leaf of onion and green chili

add Garam masala powder

add Garam masala powder

Paneer (cottage cheese) do pyaza

Paneer (cottage cheese) do pyaza

Paneer (cottage cheese) do pyaza

Paneer (cottage cheese) do pyaza

Paneer (cottage cheese) do pyaza

Paneer (cottage cheese) do pyaza


22
Mar 17

Paneer (cottage cheese) stuffed idli

Especially for kids:

Mother’s days and nights revolve around their kids…preparing their Tiffin, getting him ready for school and once they came back home, take up their lessons and also cook delicacies that they relish.

Here is a delicacy from south India with some variation, I used whole wheat for dough and stuffed with paneer serve with chutney or without chutney. I bet that kids will love this, rather they don’t need chutney.

You may prepare this on the upcoming birthday party of your kids and get rid of your worries.

Ingredients:

For batter:

  • Wheat: 1 cup
  • Boiled rice/parboiled rice: 1 cup
  • Urad dal (split black gram): half cup
  • Salt: 1 teaspoon

For stuffing:

  • Paneer (Cottage cheese): 200gm
  • Oil: 1 tablespoon
  • Onion: 1 no. (Small size)
  • Green chili: 1 no (optional)
  • Salt: ¼ teaspoon
  • Chat masala: ½ teaspoon

Preparation:

For batter:

  1. Wash wheat, rice and dal each separately with water, so that all dust particles get removed properly.
  2. Soak wheat, rice and dal in separate bowl with double quantity of water for 5-6 hours or overnight.
  3. Grind the dal with equal amount of water to a very smooth paste (~ 10-15 minutes) in a ‘dosa grinder’ or ‘mixer grinder’. Keep aside.
  4. First grind the wheat with required quantity of water to a fine and smooth paste, add the rice into wheat paste with required quantity of water to a fine paste.
  5. Take out this paste and mix with dal paste, stir well cover the mixture; leave it for 5-6 hours for fermentation.

For stuffing:

  1. Grate the paneer. Keep aside.
  2. Chop onion and green chili into small pieces. Keep aside.
  3. Take fry pan, put oil, when it starts to smoke add chopped onion and fry it on high flame, add green chili, stir it and fry it till light golden color appears.
  4. Add salt and chaat masala and grated paneer; fry for couple of minutes , put off the flame stuffing is ready, let it cool.
  5. Take spoonful of stuffing and make them ball. Keep aside.

Method:

  1. After fermentation, stir the batter with ladle, if required add some water and salt to get the consistency, Smear the idli stand cups with little ghee/oil.
  2. Pour fermented mixture in idli stand cavity up to one fourth, put one prepared stuffed ball in each cavity and again Pour fermented mixture in idli stand cavity ; place the idli cooker on the gas with a cup of water, place the idli stand into the idli cooker and close the lid as shown in photo.
  3. Cook until toothpick inserted near the centre of the idli comes out clean; it will take about 8-10 minutes.
  4. Take out this idly with the help of spoon, and transfer into serving plate.
  5. Light Paneer (cottage cheese) stuffed idli is ready to serve with masala Sāmbhar and coconut chutney.

    Paneer (cottage cheese) stuffed idli

    Paneer (cottage cheese) stuffed idli

Ingredients

Ingredients

Grind the dal

Grind the dal

grind the wheat

grind the wheat

grind the wheat with required quantity of water

grind the wheat with required quantity of water

smooth paste

smooth paste

add the rice

add the rice

add the rice

add the rice

fine paste

fine paste

fine paste

fine paste

cover the mixture

cover the mixture

Ingredients

Ingredients

smoke add chopped onion

smoke add chopped onion

add salt and chat masala

add salt and chat masala

add salt and chat masala

add salt and chat masala

Add grated paneer

Add grated paneer

batter and stuffing

batter and stuffing

batter and stuffing

batter and stuffing

Pour fermented mixture

Pour fermented mixture

put one prepared stuffed ball

put one prepared stuffed ball

place the idli stand into the idli cooker

place the idli stand into the idli cooker

Paneer (cottage cheese) stuffed idli

Paneer (cottage cheese) stuffed idli

Paneer (cottage cheese) stuffed idli

Paneer (cottage cheese) stuffed idli

Paneer (cottage cheese) stuffed idli

Paneer (cottage cheese) stuffed idli


08
Oct 16

Dry fruits Bhel (phalahari dry fruits Bhel)

Ingredients:

  • Makhan (fox nut): 50 gm
  • Cashew nut: 50 gm.
  • Almond: 50 gm
  • Peanut: 50 gm.
  • Paneer: 100 gm.
  • Potato: 50-100 gm.
  • Green chili: 2 no.
  • Black pepper: 10-12 no.
  • Sendha namak (rock salt): 1 teaspoon
  • Fresh coriander leaves: 20 gm.
  • Lemon: 1 no.
  • Ghee (clarified butter): 4 tablespoon

Preparation:

  1. Discard the seed of green chili, chop green chili and fresh coriander leaves, and keep aside.
  2. Boil the potato, peel off and chop into small pieces, keep aside.
  3. Chop paneer into small cubes, keep aside.
  4. Roughly crush the black pepper into motor and pestle. Keep aside.

Method:

  1. Take heavy bottom pan, put ghee in it, and stir fry cashew nut almond and peanut one by one; on medium low flame till gets light brown in color. Keep them separately.
  2. Add makhan in the left out ghee and fry on medium low flame till gets crisp and slightly change the color. Keep aside.
  3. Take a mixing bowl; put all ingredients along with salt and black pepper and add lemon juice just before serving.
  4. Dry fruits Bhel (phalahari dry fruits Bhel) is ready to serve.
Dry fruits Bhel (phalahari dry fruits Bhel)

Dry fruits Bhel (phalahari dry fruits Bhel)

Ingredients

Ingredients

fry cashew nut almond and peanut

fry cashew nut almond and peanut

fry cashew nut almond and peanut

fry cashew nut almond and peanut

fry cashew nut almond and peanut

fry cashew nut almond and peanut

fry cashew nut almond and peanut

fry cashew nut almond and peanut

fry cashew nut almond and peanut

fry cashew nut almond and peanut

Add makhan

Add makhan

20161006_161150

Ingredients

Ingredients

put all ingredients

put all ingredients

add lemon juice

add lemon juice

Dry fruits Bhel (phalahari dry fruits Bhel)

Dry fruits Bhel (phalahari dry fruits Bhel)

Dry fruits Bhel (phalahari dry fruits Bhel)

Dry fruits Bhel (phalahari dry fruits Bhel)

Dry fruits Bhel (phalahari dry fruits Bhel)

Dry fruits Bhel (phalahari dry fruits Bhel)


05
Oct 16

Phalahari paneer makhana (fox nut) korma

Ingredients:

  • Paneer (Cottage cheese): 50-70 gm
  • Makhane: 50 gm
  • Cashew nut: 10-12 no.
  • Ginger: ½ teaspoon (paste)
  • Black pepper: 8-10 no.
  • Green cardamom: 2 no.
  • Tomato: 1 no. (Medium)
  • Fresh coriander leaf: 2 tablespoon
  • Roasted cumin powder: 1 teaspoon
  • Green chili: 2 no.
  • Coriander leaves: 1 tablespoon
  • Sendha namak (rock salt): ½ teaspoon (as per taste)
  • Ghee (clarified butter): 2 tablespoon

Preparation:

  1. Cut the paneer into 1 inch length and half inch wide pieces, keep aside.
  2. Roughly grind or chop ginger and green chili, keep aside.
  3. Grate tomato, keep aside.

Method:

  1. Take a fry pan/cooker. Put one table spoon of ghee in it. Add Makhane keep stirring and fry till light brown.(you may roast without ghee)take out and Keep aside.
  2. Put remains ghee in it. Add black pepper, cashew nut and green cardamom, Sputter it for few seconds, add ginger paste, green chili and tomato paste and fry it in medium flame (about 4-5 minutes), fry it till ghee separates from masala.
  3. Add salt, a cup of water slowly. Boil  it add fried Makhane and paneer, close the pressure cooker bring it to full cooking pressure, bring it on low flame for couple of minutes, put off the flame.
  4. Then add coriander leaves and cumin powder, transfer into serving bowl again boil, decorate with chopped coriander leaf.
  5. Serve hot with buck wheat paratha and kiwi lassi.
    Phalahari paneer makhana (fox nut) korma

    Phalahari paneer makhana (fox nut) korma

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Add Makhane

    Add Makhane

    Add black pepper and green cardamom

    Add black pepper and green cardamom

    Add black pepper, cashew nut and green cardamom

    Add black pepper, cashew nut and green cardamom

    add ginger paste, green chili

    add ginger paste, green chili

    add ginger paste, green chili

    add ginger paste, green chili

    add ginger paste, green chili

    add ginger paste, green chili

    add ginger paste, green chili and tomato paste

    add ginger paste, green chili and tomato paste

    add ginger paste, green chili and tomato paste

    add ginger paste, green chili and tomato paste

    Add salt

    Add salt

    fry

    fry

    Paneer left over water

    Paneer left over water

    add fried Makhane and paneer

    add fried Makhane and paneer

    add fried Makhane and paneer

    add fried Makhane and paneer

    After opening the cooker

    After opening the cooker

    add coriander leaves and cumin powder

    add coriander leaves and cumin powder

    add coriander leaves and cumin powder

    add coriander leaves and cumin powder

    Phalahari paneer makhana (fox nut) korma

    Phalahari paneer makhana (fox nut) korma


03
Oct 16

Low calorie fruit cream (phalahari recipe)

Ingredients:

  • Toned milk: 100ml
  • Paneer (fresh cheese/cottage cheese):80-100gm.
  • Green cardamom powder: ½ teaspoon
  • Date: 6-7 no.
  • Walnut: 3-4 no.
  • Almond: 6 no.
  • Banana: 1 no.
  • Apple: 1 no.
  • Pomegranate: 1 no.
  • Seasonal fruits: as per your taste bud

Preparation:

  1. Grind the paneer and milk together, make smooth cream keep it into refrigerator minimum for 2 hours.
  2. Chop all fruits, date almond and walnut into pieces.

Method:

  1. Take a mixing bowl put all chopped fruits and dry fruits along with cardamom powder and prepared cream, mix well and decorate with chopped almond and walnut. Low calorie fruit cream (phalahari recipe) is ready to serve.
  2. Serve it cool.
    Low calorie fruit cream (phalahari recipe

    Low calorie fruit cream (phalahari recipe

    Ingredients

    Ingredients

    Add cardamom powder

    Add cardamom powder

    add dry fruits

    add dry fruits

    add prepared cream

    add prepared cream

    Low calorie fruit cream (phalahari recipe

    Low calorie fruit cream (phalahari recipe

    Low calorie fruit cream (phalahari recipe

    Low calorie fruit cream (phalahari recipe