How to make Paneer at home

PANEER is an indian cottage cheese prepare from milk. Super easy and simple to make..will be ready within 25-30 mins & you can make your own recipes from that. Do prepare it at home & you will never think of getting frozen one from store.  So here is the step by step recipe of homemade paneer.

Ingredients:

Milk- 1/2 gallon whole milk
1/4 cup vinegar

Method:

Pour the milk into a  saucepan and  Bring it to boil. when the milk starts boiling
Add the vinegar. Remove the milk from heat and stir in the vinegar. 

The milk starts begin to curdle immediately and  separate the curds and whey.
Now strain through a cheese cloth. Gather the cloth with curd, Now show it to the running cold water. Squeeze to remove the excess whey.

Take a large plate. On the top place a strainer. Now transfer the curds (still in the cheesecloth) to the strainer. Keep a heavy object on top of it. I kept a pressure cooker filled with water. Leave it to set for 20-25 min.

Take it out from the bundle and your paneer is ready. Cut it into cubes and use it. 

Ras Malai

Rasmalai …King of Indian sweets..  It’s my ultimate  fav dessert.  Rasmalai is dumplings made from  homemade paneer/ cheena/ cottage cheese & shaped in to flatten balls & soaked in thickened sweetened milk flavored with cardamom, pistachios & saffron... Very easy to make & it is served chilled tastes heavenly. It tastes ever better if it sits a day or two in fridge. So here is what I did…

Ingredients:

Soft paneer (cottage cheese)-  250 gm
1 tblsp semolina/ rawa
Sugar- 2cups
Milk- 1litre
Rose syrup- 1tsp optional
Few strands of saffron
sliced almonds and pistachios 
Cardamom powder- 1tsp

Method:

Take a plate & knead the paneer & rawa for 8-10 minutes until the paneer is almost rolls into smooth soft dough & your palm will be little greasy.
Once dough is done mold it into small balls & flatten the balls to patty shape.

Take a big vessel. Add 1 ½ cup sugar & 3 cups water to it. Let it boil. Stir it till the sugar dissolves in water completely. Kep the flame high & when water starts boiling add the panner patties one by one & boil it for 18-20 mins .  The balls will be swell up to 3 times  in size. Now switch of the flame. Allow the patties to cool in the syrup.

Take out the patties from the syrup and squeeze them lightly, and keep aside.

Boil the milk in a pan on medium heat until the milk attains creamy consistency with rich flavor.Make sure to frequently stir the milk as the milk burns easily in bottom of the pan. 
 Add remaining sugar to themilk. Let it cook for 1-2 mins till sugar dissolves completely.

Add crushed saffron, rose syrup and cardamom pwder. Mix in. now add the patties. 

Let it cook for few more minutes. 

Garnish with sliced almonds and pistachios. Enjoy chilled. 

Vegetable Kofta curry

For the koftas

Ingredients
1 cup grated paneer
½ cup green peas
2-3 carrots, finely grated
4-5 medium size potatoes, boiled and mashed
2 tblsp raisin chopped (optional)
2tblsp chopped cashews 
Chopped green chilly 1 tblsp
1 tsp coriander pwd
1tsp cumin pwd
Handful coriander leaves- chopped
1 tsp chilli powder
oil for deep-frying
salt
black pepper powder to taste
½ cup of cornflour

For the gravy

2-3 medium size tomatoes roughly chopped
2 medium size onions roughly chopped
1tsp Coriander pwd
1tsp Cumin pwd
½ tsp turmeric powder
4 tbsp butter
Salt as per taste
black pepper (kalimirch) powder to taste
1-2 tsp Ginger garlic paste
2-3 tblspn of Cashew nuts paste
Handful of Coriander leaves
1tblsp dried fenugreek leaves
2-3 tsp Oil
1 tsp garam masala
4 cloves, 2-3 cardamon & 2-3 bayleaves, 1 inch long cinnamon 
1 tsp red chilli powder
1 tsp sugar
4-5 tbsp fresh cream

Method
For the koftas

Boil the peas. Add all the vegetables (squeeze all the vegetables properly) and peas to the potatoes and make a dough. Add all the ingredients which are written above for koftas except cornflour ( you can take maida also if corn flour is not available) and to this add raisins & cashew nuts. It will give crunchy effect. Mix well & Form into kofta balls. 
You can make oval shape bullet shape or whatever shape you like. 
Roll the koftas into the corn flour/ maida &  fry in oil to a golden brown colour. Keep aside.

For the gravy

Heat oil in a pan, add the onions and stir fry for 5 minutes till light brown.Then add the  tomatoes and fry again for 3-4 minutes till they becomes soft. Add cumin & coriander powder, turmeric powder, ginger garlic paste, salt, chilly powder.
Stir for 2-3 min. When oil appears in masala switch off the flame. Pour the mixture into a blender and make a fine paste.
 Again heat butter in a pan. Add whole garam masalas (bay leaves, cardamom, cinnamon, cloves ). Add fenugreek leaves & immediately Pour that blended paste.  Bring it to boil & cook for 3-4 min till masala is done.
Add cashew nuts powder. Add the garam masala, sugar, adjust salt and pepper and cook for 5 minutes. Then add cream. Stir well. 


Add the koftas very gently as they are very delicate. 
Switch off the flame. Let the koftas to absorb the juices from the sauce. 
Spinkle some coriander leaves & broken cashews on the top of the koftas & add 1 tsp butter & Mix well & Serve hot with roti/ any kind of rice.

Creamy Capsicum paneer masala

 I always love to experiment with foods such as panner, chicken or any kind of veggies. This time decided to make this creamy paneer capsicum masala. It make me happy to cook when I bring together all the ingredients without having to follow any rules. Because I like to put  the veggies thats why I added green peas & carrots. It depends on u to add or skip the veggies according to your taste. I know this recipe is rich in calories. But sometimes we have to listen to our taste buds ..:P & enjoy the food what we want to eat. Very tasty & perfect side dish with rice/ chapatti.




Ingredients:

Paneer- 200 gm Cut in cubes
Bellpepper – red/ yellow/ green (I put red & green)- 1 cup cut in cubes
Green peas- ¼ cup (optional)
Carrot- thickly sliced – ½ cup (optional)
Onion- 1 medium size- cut in big pieces
2 medium size tomato
2tblsp cashews (soaked in water for 30 min)
1tblsp freshly grated coconut
2 garlic cloves
Ginger garlic paste- 1tblsp
Salt to taste
Butter- 2 tblsp (u can use oil instead of butter)
Black pepper pwd- 1tsp
Red chilly powder- 2tsp
Cardamom pwd- ½ tsp
1 tsp dried kasturi methi/ fenugreek leaves powder
Garam masala pwd- 1tsp
1tsp tomato ketchup 
1 cup milk

Method:
Heat 1 tsp butter in a pan. Add panner cubes . stir fry till they turns to light brown color. Keep aside.
In the same pan heat a 1tsp butter & stir fry all the veggies till they turn to light brown colour & 50 % cooked.
In the mean while heat a heavy bottom sauce pan. Add 1 cups of water. To that add the onion & whole tomatoes. Let it boil for 2-3 min. switch off the flame.  let it cool.
 Drain all the water & remove the skin of tomatoes.
Put tomatoes & onion in a blender. To that add soaked cashews, coconut & garlic cloves. Blend all & make a fine paste.
Heat oil/ butter in a pan. Add cardamom pwd & dried kasturi methi pwd. ( I like the aroma when we put the dried kasturi methi in hot oil/ butter).  Add ginger garlic paste & stir for a min or two till done & then add the blended paste. Add red chilli pwd, black pepper powder & stir well. Cook till masala is done. Then add all the veggies , tomato ketchup & salt. Mix well.
 Add 1 cup of milk to that & let it cook for 3-4 mins. Add the paneer cubes. Add garam masala powder. Mix well. Now switch of f the flame. 
Add coriander/ mint leaves for garnishing..Njoy with hot rice /daal or with chapati/ roti..

Mix veg Korma

Ingredients:

• 1 medium size Capsicum, 1 carrot, 1 cup cauliflowers, 6-8 beans & 1 medium size potatoes- cut in cubes
•  Mushroom - 1/2 cup thickly sliced
• ½ cup boiled soya chunks (Optional) 
• Green peas- 1/4th cup
• 100gm of paneer cut in cubes
•  ¼ cup cashews & raisins 
•  1tblsp pomegranate seeds 
•  2tblsp of cut pineapples (Pomegranate & pineapples r optional)
• onion paste- 1/2 cup
• Ginger Garlic  paste- 2 tblsp
• whole garam masala-  2 cardamom, 1 small cinnamon stick , 2 bay leaves. 
• 1tsp dried kasturi methi
•  Tomato puree- (take 2 medium size tomatoes, boil for 1 min, remove the skin then blend it in a blender)
• 1 tsp turmeric powder
• 2tsp chilli powder
•  1tblsp cumin-coriander powder
• 1/3 cup heavy whipped cream
• 1 tsp garam masala 
• 1 cup milk
• refined oil/ butter- 2- 3 tblsp
• a handful chopped coriander leaves for garnishing 

Method:

• Heat 1tblsp oil in a pan. Add paneer cubes. Fry it till they become light golden color.
• Remove from the pan. Add 1tsp oil add the cashews & raisins & fry till they becomes golden brown.
• Heat oil in a pan. Add whole garam masala to it. Saute for 15 sec. Add 1tsp dried kasturi methi (i like the aroma while putting the dries leaves in to hot oil). 
• Add onion paste  to it. Sauté for a min or two . then add 1tblsp Ginger garlic paste. Then sauté it for 2-3 min till the oil appears in masala & raw smell disappears. 
• Then add tomato puree to it.  sauté for 2-3 min. Now add turmeric powder, chilli powder, 1tblsp cumin-coriander powder to it. Again sauté it for a min. 
• Then add all the veggies except capsicum  green peas, mushroom & paneer. Saute they & Add 1 cup milk to it. 
• Cover let it cook in a low-medium flame till veggies r 70% cooked. Then remove the lid & add mushroom, capsicum, green peas & soya chunks. 
• Again let it cook for few min till all the veggies r cooked. 
• Now add the paneer pieces , pineapples & fried cashews & raisins to it. Mix well. Add 1/3 cup heavy whipped cream to it. Mix well. let it boil for another 1-2 min. 
• Sprinkle 1 tsp of garam masala to it mix well & switch off the flame. Garnish with chopped coriander leaves & pomegranate seeds (I didn't add as it wasn't in my kitchen). 
• Now your mix veg korma is ready to serve. Serve hot with naan, puri, chapatti or any type of rice.

Paneer butter masala

Ingredients:

Paneer- 200gm
1 large onion roughly chopped
2 medium size tomatoes (boil for 2-3 min & grind them to make puree)
Butter-1tblsp
Dried fenrugreek leaves/ kasturi methi- 1tblsp
Whole garam masala- 2 bay leaves/ 1” long cinnamon/ 2 cardamom 
Curry powder- 1 tsp
Garam masala- 1 tsp
Red chilli powder- 1 tsp or as per your taste
Sugar- 1 tsp
Salt as to taste
Ginger garlic paste- 1 tsp
Turmeric powder- ¼ tsp
Milk- 2 cups

Method:

Fry the paneer cubes in butter till they turns to slight golden brown in colour. 
Make a paste of onion & Tomato. Keep aside.
Heat butter/ oil. Put whole garam masala. Add onion paste to it. Put dried kasturi methi powder. Then add Ginger garlic paste, turmeric powder, chilly powder. When masala is done & raw smell disappears from masala,  add the tomato puree. Stir well. Add curry powder, sugar, salt to it. When gravy becomes thick & oil separates from masala add milk to it. Let it boil till the gravy becomes thick. Then add the fried paneer cubes. Boil for 1-2 min. Add garam masala powder & chopped coriander leaves. Switch off the flame.
Serve hot with naan/ chapatti/ any kind of pullav & rice.



sending this to Bon Vivant #9 Simply Sides hosted by http://sumeesculinary.blogspot.com

Chenna Posto

Who doesn't love paneer??? Chenna Posto....It is a simple and easy recipe to put together which tastes great. I loved it as a kid  when  my Maa served with love. I can't match  her in any way but I tried & it came out well  afterall moms are moms...:)...I have used posto/ poppy seeds paste for this recipe.. I put this recipe in my Once a Month Cooking file. I hope you will also like this recipe…

Ingredients:

1 ½  cup  homemade soft paneer/ chenna/ mashed paneer

1 tea spoon jeera/ cumin seeds

2 bay leaves,2-3 whole cardamom

2-3 tblsp poppy seeds + 2 garlic cloves+ 2 green chillis+ 1 chopped tomato (grind all & make a paste)

1 onion (big) finely chopped

 2-3 green chillies chopped

Dried fenugreek leaves/ kasturi methi  -2tsp

Green peas- 1/2 cup (optional)

Oil

Salt to taste

Sugar- ½ tsp (optional)

Garam masala 1 tsp

Coriander leaves chopped

Directions:

Heat oil in a pan. Add cumin seeds. Let it crackle.  Add bay leaves & cardamoms. Add chopped onions, fenugreek leaves, chopped green chillies.

Fry till onion turns golden brown, add the blended posto masala. Sauté till oil separates from masala. Add green peas. Sauté for another 3-4 min till the green peas becomes soft.

Add chenna & mix well. Add salt & sugar. sauté for  2-3 mins. Add garam masala & then turn off the gas. Garnish with chopped coriander leaves & Serve hot with chapathis/pooris/ rice.

sending this to Cook with Spices- Poppy Seeds hosted by http://uk-rasoi.blogspot.co.uk

Tofu with spring onion stir fry (chinese style)

The health benefits of tofu as a meat substitute are numerous. Consuming tofu regularly helps lower bad cholesterol, alleviates symptoms associated with menopause and even lowers the risk of cancer. Other major health benefits of tofu compared to meat include making middle-aged bones stronger and delaying the ravages of age. Tofu has been found to be a great source of calcium and vitamin E as well. Tofu or soybean curd is produced by grinding soybeans to form a milk-like substance, which is then compressed and left to coagulate. After the mass has dried into a gelatinous solid, it is cut into palm-sized cubes. Since soybean is cheap and abundant, but rich in protein, the popularly known benefit of tofu is that of being the “poor man’s protein.”


so today we are going to make TOFU with spring onion stir fry..which is soo delicious, healthy & easy to make....:) so friends with out much ado lets start the recipe..:)

Ingredients:


Tofu- 250gm (cut in cubes)
spring onion 1/2 cup chopped
hot nd sour sweet sauce 1 tblsp or as per tour taste
til / sesame seeds- 1tblsp
soy sauce- 1tblsp
minced garlic- 1tsp
cumin seeds- 1/2 tsp
green chillies chopped- 2 nos
salt as per the taste
sesame seed oil- 2 tblsp




Method:


add 1 tblsp oil in the nonstick pan..when oil is hot add tofu pieces.Stir fry the tofu for 1-2 min till light golden in colour. keep aside.


Again add 1tblsp oil in a pan. Add cumin seeds.let it splutter.


Add the green chillies & stir for some time. Add minced garlic. Fry for 2-3 min.
Add sesame seeds. stir for 1-2 min. Add the fried tofu.  Mix well. Then add the soya sauce, hot nd sour sauce, salt as per the taste & stir for 1 min. 
 Then add the chopped green onions. stir fry for 2-3 min till soft. Now switch off the flame & serve hot with roti/ naan/ pullav.

sending this to Herbs and flowers - Spring Onions 

sending this to Cooking with Whole Foods [CWF] : Sesame seeds hoasted by Kaarasaaram 

Paneer Paratha (without Onion Garlic)

Ingredients:

Dough

•1 cup wheat flour

•½ cup maida

•1 tablespoon oil

•1/2 teaspoon salt

• water for kneading

Filling

•1 cup grated paneer

•2 tablespoons curd

•salt as per the taste

•1 tsp cumin seeds

•1 tsp grated ginger

•1/4 teaspoon red chili flakes

•2 tablespoons finely chopped coriander leaves

Also require

•¼ cup whole-wheat flour for rolling

•Approx. 3 tablespoons oil

Method

In a large bowl, mix whole-wheat, all purpose flour, salt and oil. Add water to make soft dough. Knead the dough . The dough should be very smooth and soft. Set the dough aside for half an hour and cover.

Mix all the ingredients for filling together, mix it well. Keep aside

Divide the dough into 6 equal parts.

Roll the dough into 3-inch diameter circles. Place the paneer stuffings in the center with the help of a spoon. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.

Before rolling the paratha roll the filled ball in dry whole-wheat flour.

Lightly press the ball and keep sealed side up. Roll the ball light handed in to 6-7 inch circle. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.

Heat the tawa on medium flame. Place the paratha over the tawa. About half a minute you will see the paratha changing in color lightly and puff different places.

Then flip the paratha over. You should see some light golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula that will help the paratha too puff from other sides.

Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

Serve hot with curd & pickle.

Soft Paneer Curry (Chhena Tarkari)

Nutrition Value Of Paneer/ Chenna: 

It is prepared by boiling whole cream milk and adding acid or lemon to it to separate the thick contents. When the milk coagulates the water is removed and pressed to get a block.

Paneer also gives the health benefits of reducing the development of insulin resistance syndrome. Including paneer in one’s daily diet helps to give protein required by the body for growth and renewal.It provides the protection against cancer.Paneer helps prevent stomach disorders in people as they grow older.Paneer is the storehouse of calcium and makes your bones stronger and helps men and women as they age against brittle bones.It promotes strong bones and also helps to prevent and reduce back and joint problems.

 Who doesn't love paneer? Well, I know quite a few people who don't but I'm glad my husband is not one of them. This is one of our favourite dishes. It is a simple and easy dish to put together which tastes great. This is another recepie from my mom’s kitchen & I just love this recepie. My mom used to make this once in a month when i waz a kid & i just love this recipe...soo after marriage ,  asking to  my mom ab8 the ingredients & procedure i also made this curry  which came out soo well & my husband also liked it.. I put this recipe in my Once a Month Cooking file. I hope you will also like this recepie…….. Soooo without much ado lets get started...

Ingredients:

1 litre milk ( about  8 cups)

1 table spoon  vinegar  or U can add 1 tsp lime juice if vinegar is not available

2tsp of Maida/ Suji

2 big onion finely chopped

1 tomato finely chopped

2-3 tsp ginger garlic paste

1 teaspoon each cumin powder/ coriander powder

2 bay leaves

2" cinnamon

1 cardamom

2-3 cloves

1/2 teaspoon turmeric powder

refined  oil

½ tsp chilli powder

Garam masala

salt to taste

coriander leaves for garnishing

Method:

 Boil The Milk in a heavy-bottomed pan,. When milk starts boiling immediately add the vinegar . and  Mix well for 1 min. The milk solids should separate, leaving a thin, filmy whey. If the whey is not almost clear, add a little more lemon juice and stir. Turn off the heat. Pour the split milk on a pure white cotton cloth and hang it for some time. Squeeze out the water. No need to take out all the water, the paneer/ chenna should be soft but not very watery.

Take a bowl. Add  chhena & maida. Mix it properly. Make small balls.

Heat oil in a kadai & Deep fry the balls ,keep aside.

 Heat oil in a kadai. Add  cinnamon, cardamom, cloves & bay leaves.

Add onions.when the onions are turn to golden brown in colour Add GG paste, turmeric and chilli powder.
When the oil separates from masala add tomatoes. Reduce heat and stir till the tomato becomes tender.
Add cumin & coriander powder.saute for 1 min. Now  add water and bring it to a boil for 2-3 min.
Now add the baras and simmer for a minute. Now add garam masala & switch off the flame.
Garnish with coriander leaves & Serve hot with any type of rice/ roti/ pullaos.

sending this to Walk Through Memory Lane hosted by http://gayathriscookspot.blogspot.com/2011/12/walk-through-memory-lane-event.html

Orissa famous delicious Rasabali

Ingredients

1 cup chenna ( mashed paneer)

½  tsp  baking soda

1 teaspoon sooji

1 tsp maida

Sugar- 2tblsp (to make the chenna balls)

1 litre milk & ½ cup milk powder

Saffron few strands  

1 ½ cup sugar

4 cardamom crushed

½ tsp cardamon powder

 Oil for deep frying

Sliced almonds or cashews for garnishing

Method.

In a bowl add mashed paneer, maida, suji, soda, sugar and cardamom powder.mix it & make a smooth dough, make small balls & flatten it by using your palms as shown in the below pic. and keep aside.

Mean while Boil  milk in a heavy bottom vessel in low- medium flame. Let it boil.

Take 1 cup of luke warm milk & add milk powder to it. Pour the milk powder paste to the above boiled milk. keep stirring on a low heat.

 Add crushed cardamoms , sugar & kesar strands. Mix properly. Stir continuously & Cook for 40-45 mins. till the milk is reduced to half the amount.

Heat sufficient oil in a kadai and Add the previously done chenna balls one by one & deep fry them till both the side turns to golden brown in colour. (Don’t fry more otherwise they will become strong).

Drain excess oil in a kitchen tissue paper.

Add the balls to the boiling milk. Boil for another 3-4 min in a low flame . switch off the flame.

 Let it cool . Garnish it with  sliced almonds & cashew nuts.
Serve chilled...:-)

sending this to sending this to http://anuzhealthykitchen.blogspot.com/2011/08/diwali-festival-of-lights-event-aug.html Diwali - "Festival Of LIGHTS" - Event Aug 31st to Oct 31st

also sending this to Event :My Diwali My Way

also sending this to 100 Yummy Diwali Sweets Recipes - Ebook By Indus Ladies

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