Archive for the ‘Paneer’ Category

Chili Paneer Sizzler

Sunday, May 13th, 2012

This is one recipe that I ask my Sis to make when she visits home. This is also a favorite with our mom, Sis’s Mom in Law and all our friends. This sizzler is also a “must have” for their weekend get togethers. As I keep saying her recipes are simple and since my Jijaji is a roti/chappati lover she comes up with all sorts of dry subzis and gravies to make through out the week. Over to her then!

Living in Dubai means the weekend starts on Thursday. It is only on thursdays that I get the opportunity to try out new snacks in the kitchen as this is the one day of the week that hubby is at home in the evenings. Most of the time, his friends come home to dinner and being bachelors they expect a full dinner from appetizers to desserts. That means I get to try out new things and bask in the compliments from guys who have been eating out all week. Along with a new spicy vegetable wedges, this week I made this usual paneer dish and as platters are emptying I wish I had made more :) This is a recipe that you can make depending on what you have in the refrigerator. If you have baby corn instead of peppers add it in, if nothing is there just make it with onions, tomatoes and paneer. For more color you can add yellow or red peppers too.

Ingredients:

Paneer cubes – thawed – 1 cup
Garlic – 1 clove – chopped fine
Red Onion – – cubed-( 1″ cubes)
Green pepper(capsicum)- 1 – cubed or Cauliflower florets- 1 cup
Tomatoes (not too ripe) 2 tomatoes – cubed
Chilli powder – 1/2 to 3/4 tsp depending on your spice preference
Ketchup – 2 table spoons
salt to taste
Oil – 3 tbsp
Green onions to garnish

Method:

The entire recipe should be cooked in high flame so that the veggies are cooked yet they are crisp. Also, the kadai should not be flat but deep and thick bottomed. Make sure that all veggies are chopped to the same size as their cooking time will be the same.

I used frozen cauliflower and frozen paneer and I just thawed them in the microwave for 90 seconds.

Heat oil in a kadai/wok. Add the garlic and onions and saute till the onions turn pink in color. Add the capsicums/cauliflower and saute. Add the paneer. Saute till golden. Add the red chilli powder and saute. Add the tomatoes and salt. Keep tossing till tomatoes are cooked. Tomatoes should not be mashed, but tossed. Due to the high heat you can see it getting cooked without getting soggy. Add the ketchup and toss again. Switch off. Garnish with green onions. Serve piping hot as an appetizer or as a dry subzi for rotis.

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BSI(Paneer) Round up

Sunday, September 19th, 2010

Thanks Friends for making the event a Success. I got so many different entries! Lets dig in :)

Nivedita’s home made rasgullas from home made paneer.

Vidhya’s three different types of curries with paneer

Palak Paneer

Aloo Paneer

Mixed Veg Curry with Paneer

Janet’s very creative and unique-Saffron Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds

Michele’s Green Bean Poutine, check out how she uses paneer in one of Montreal’s famous recipes.

Pavani’s Butter Paneer Masala

and Paneer Butter Masala

Santosh Bangar’s Paneer Kachori! Wouldn’t this be perfect for a evening snack?

Santosh Bangar’s Paneer Kofta

Premalatha’s Kadai Paneer

Premalatha’s Paneer in White gravy

Premalatha’s Paneer Gobi Masala

Premalatha’s Paneer Pulao

Premalatha’s Simple and easy Paneer Butter Masala

Prajusha really came up with a paneer feast! Check out her delicious entries:

Paneer Burji:

Paneer-Egg-Masala

Soy Paneer Curry

Kadhai Paneer

Shahi Paneer

Dhania Paneer

Makai Paneer

Paneer Vada

Nithu Bala’s Apple-Paneer Kheer!!

Nithu Bala’s version of Paneer Butter Masala

PJ’s Paneer Parotta- updated entry, as I had missed this in my round up. Apologies PJ :(

And now, the winner is……Prajusha for her delicious entries, she sent in eight different types of paneer recipes!

Prajusha gets a virtual award card for her participation and enthusiasm. The next edition of BSI will be at Sandhya’s Kitchen, do check her blog for the new secret Ingredient.

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Malai Paneer (Paneer with cream and cashewnuts)

Friday, April 23rd, 2010

I like using paneer in gravies apart from making panner tikkas. This malai paneer is another version of paneer butter masala but I use coconut, cashews and cream to complete the cooking process.

Ingredients: (Serves-2)

Small onion-1
Roma tomatoes-3
Red chili powder- 1/2 tsp
Garam Masala powder- 1 tsp
Salt- to taste
Turmeric powder- 1/4 tsp
Oil- 1 tbsp
Ginger Garlic paste- 1 tsp

Spice powder(dry roast and powder):
Coriander seeds- 2 tbsp
Red chilies-4
Cloves-2
Cinnamon-1″ piece
Cardamom-1

Cream paste:
Cream- 1/2 cup
Coconut-3 tbsp
Cashewnuts- 2 tbsp

Other Ingredients: Paneer cubes(fresh) about 16 cubes

Method:

Roast onions with 1/2 tsp oil in a pan till onions turn transparent. Let it cool.

Boil a cup of water and drop the tomatoes in the water. When the skin starts to peel off, switch off, remove the tomatoes from the water. When tomatoes are cool enough to handle, remove the skin and puree them.

Toast the ingredients given under the list-spice powder. Let it cool and grind it to a coarse powder. Add fried onions to this powder along with the ginger garlic paste and blend the spices and onions together to a paste.

Heat oil in a pan and add the fried onion-spice paste and saute well till the raw smell of the paste disappears. Add the tomato puree, salt, turmeric powder, red chili powder, garam masala powder and stir fry well.

Add about a cup of water, the paneer cubes and let the gravy simmer for 10-15 minutes.

In the mean time, blend coconut and cashews to a fine powder. Add cream to this and blend them to a smooth paste.

Add this cream paste to the paneer gravy and let it simmer for 5 minutes. Switch off. Serve the Malai paneer with Naan, Phulkas or Parathas.

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Paneer Calzone

Wednesday, February 3rd, 2010

Gluttony is a Sin, isnt it?  And all those blogs out there are pushing me towards Sinning.  The more I see, the more I want to cook and blog about it. Within a few months of blogging, I have marked a lot of recipes to try from other blogs. A new gravy with egg, some side dishes for idli, cakes, fried foods, some biryanis, soups,chaat, chutneys etc etc.,

Apart from marking the recipes, I have some how linked ingredients to some blogs. If I see a vegetable in the market, I immediately associate it with blogs that give importance to organic foods, when I make some traditional recipes I remember the twists added to it by a fellow blogger and so on. But when I use Paneer(almost once a week I cook Paneer), I can only think of Sushma.

Few days ago,when I wanted to clear out the stacked contents of my refrigerator, this block of paneer and a pizza roll were sitting in front and were giving me the invitation. Instead of making a gravy out of paneer or a rice dish, I remembered a wrap Sushma had made and thought of making a Calzone. This is how my desi calzone(or pizza pockets) was created.

Ingredients: Makes 2 medium calzones

Pizza roll- 1 (refrigerated dough)
Jalapeno Peppers-2
Green Pepper-1
Red Onion- 1 small
Roma Tomato-1
Garlic- 1 clove
Tandoori Masala- 2 tsp
Crushed red pepper flakes- 1/2 tsp
Fresh Paneer Cubes- 24 cubes
Salt- to taste
Plain Tomato Sauce – 1/2 cup (without Italian seasonings)
Olive oil- 1 tsp
(You can add mushrooms, pineapple slices or other veggies as well)

Method:

Preheat the oven to 375 F.


Break open the pizza roll from the packed box. Dust the rolling pin with flour and slightly thin out the pizza crust(to elongate) and cut it into two equal pieces.

To make plain tomato sauce, you can place tomatoes in boiling water for few minutes till the skin peels off. Cool and grind to a smooth paste. Add salt and use as a sauce.

Finely chop the garlic and onions. Slice the tomatoes and Jalapeno into thin round slices. Chop green peppers into cubes.

In a baking tray lined with foil, apply some oil on top and slightly dust the pan(or use a non stick cooking spray), and spread one portion of the pizza dough.

Spread half of the tomato sauce on top, arrange the tomato slices, Jalapeno slices, green peppers, garlic,onions and panner cubes. Sprinkle some salt, red pepper flakes and tandoori masala powder on top.

Either make the pizza dough into a crescent shape(half moon shape) or bring both edges together and pinch them to make like a pocket. Repeat the same procedure for the other calzone as well.

Apply some olive oil on top and bake at 375 F for 20 minutes (depending on your oven settings). When the top of the calzone is golden brown in color, remove the pizza from oven.

Let it cool down for a minute. Transfer to a plate and slice and serve with any dipping sauce or as hot pocket as such!

This desi Pizza Pocket is my entry to RV’s Healthy fast food event, co-hosted by Sudeshna.

This desi Pizza is also going to Rahin’s Semi-Home Made Event.

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