Author Topic: Recipes Using Paneer For Paneer Lovers (Read 17808 times)

Cutter · « **Reply #60 on:** January 28, 2015, 01:03:18 AM »

Quote from: ~Princess~ on January 28, 2015, 01:00:52 AM

ohk post krdi thodi der ch... :smile:

Ok 8->

Punjabi Janta Forums - Janta Di Pasand · « **Reply #60 on:** January 28, 2015, 01:03:18 AM »

~Princess~ · « **Reply #61 on:** January 28, 2015, 01:10:38 AM »

Chilli Paneer

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 2 servings

Ingredients:
250 gms Paneer (cottage cheese)
4 Green Chillies, slit
5-6 Garlic Cloves, minced
1/2 teaspoon minced Ginger
1 large Green Capsicum, chopped
1 large Onion, chopped
2 tablespoons Maida (all purpose flour)
2 tablespoons + 1 tablespoon Corn Flour
2 teaspoons Soya Sauce
1 teaspoon Green Chilli Sauce
1½ teaspoons Tomato Sauce
6 tablespoons + 3 tablespoons Water
2 tablespoons + for deep frying, Cooking Oil
1/2 teaspoon Black Pepper Powder
Salt to taste

Directions:

Cut paneer into 1-inch cubes. Make paste (required to coat the paneer cubes) by mixing maida, 2 tablespoons corn flour, black pepper powder and salt with 6 tablespoons water. (use as needed, start with adding 4 tablespoon water and keep adding another tablespoon water until medium thick paste is ready).

Coat paneer cubes with the paste and set aside for 10-15 minutes to marinate.

Heat cooking oil in a kadai over medium flame. Deep fry coated paneer cubes in oil until light brown.

Strain them and then put on an absorbent paper (to soak all unnecessary oil) and keep aside until needed.

Dissolve 1 tablespoon corn flour in 3 tablespoons water and keep aside. Heat 2 tablespoons oil in a frying pan. Add minced ginger and minced garlic and sauté for 30 seconds over medium flame. Add chopped onion and sauté until it turns light brown. Add chopped capsicum and green chillies and cook for 2 minutes. Keep stirring in between.

Add chilli sauce, soya sauce, tomato sauce and salt. Mix well and cook over medium flame for 1 minute.

Add fried paneer cubes and dissolved corn flour (prepared in step-6). Stir and cook over medium flame for around 2-3 minutes or until gravy turns thick.

Turn off flame and transfer prepared veg paneer chilli dry to serving dish. Garnish it with spring onion and serve hot with soup or fried rice.

Tips and Variations:
You can also shallow fry paneer cubes instead of deep-frying them to reduce the calories of a dish. To shallow fry them, heat 1-2 tablespoons cooking oil in frying pan and then put marinated paneer cubes in it. Let them shallow fry for few seconds and then turn its side. Follow this step until all sides are shallow fried.
Marinating paneer cubes with a paste of maida and corn flour adds nice flavor to this dish as they will slowly soak water from the paste. However, if you are in hurry, then coat them with medium thick paste and directly proceed to deep-fry without waiting for marinating in step 3.
Adjust the quantity of chilli sauce according to your liking to make it as spicy as you want it.
Use non-stick pan or heavy based pan to avoid sticking.

Taste: Hot and spicy
Serving Ideas: Serve chilli paneer dry with soup in winter evenings to quickly warm up the body or serve it with Chinese fried rice or schezwan rice as a side accompaniment.

Cutter · « **Reply #62 on:** January 28, 2015, 01:40:44 AM »

Quote from: ~Princess~ on January 28, 2015, 01:10:38 AM

Chilli Paneer

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 2 servings

Ingredients:
250 gms Paneer (cottage cheese)
4 Green Chillies, slit
5-6 Garlic Cloves, minced
1/2 teaspoon minced Ginger
1 large Green Capsicum, chopped
1 large Onion, chopped
2 tablespoons Maida (all purpose flour)
2 tablespoons + 1 tablespoon Corn Flour
2 teaspoons Soya Sauce
1 teaspoon Green Chilli Sauce
1½ teaspoons Tomato Sauce
6 tablespoons + 3 tablespoons Water
2 tablespoons + for deep frying, Cooking Oil
1/2 teaspoon Black Pepper Powder
Salt to taste

Directions:

Cut paneer into 1-inch cubes. Make paste (required to coat the paneer cubes) by mixing maida, 2 tablespoons corn flour, black pepper powder and salt with 6 tablespoons water. (use as needed, start with adding 4 tablespoon water and keep adding another tablespoon water until medium thick paste is ready).

Coat paneer cubes with the paste and set aside for 10-15 minutes to marinate.

Heat cooking oil in a kadai over medium flame. Deep fry coated paneer cubes in oil until light brown.

Strain them and then put on an absorbent paper (to soak all unnecessary oil) and keep aside until needed.

Dissolve 1 tablespoon corn flour in 3 tablespoons water and keep aside. Heat 2 tablespoons oil in a frying pan. Add minced ginger and minced garlic and sauté for 30 seconds over medium flame. Add chopped onion and sauté until it turns light brown. Add chopped capsicum and green chillies and cook for 2 minutes. Keep stirring in between.

Add chilli sauce, soya sauce, tomato sauce and salt. Mix well and cook over medium flame for 1 minute.

Add fried paneer cubes and dissolved corn flour (prepared in step-6). Stir and cook over medium flame for around 2-3 minutes or until gravy turns thick.

Turn off flame and transfer prepared veg paneer chilli dry to serving dish. Garnish it with spring onion and serve hot with soup or fried rice.

Tips and Variations:
You can also shallow fry paneer cubes instead of deep-frying them to reduce the calories of a dish. To shallow fry them, heat 1-2 tablespoons cooking oil in frying pan and then put marinated paneer cubes in it. Let them shallow fry for few seconds and then turn its side. Follow this step until all sides are shallow fried.
Marinating paneer cubes with a paste of maida and corn flour adds nice flavor to this dish as they will slowly soak water from the paste. However, if you are in hurry, then coat them with medium thick paste and directly proceed to deep-fry without waiting for marinating in step 3.
Adjust the quantity of chilli sauce according to your liking to make it as spicy as you want it.
Use non-stick pan or heavy based pan to avoid sticking.

Taste: Hot and spicy
Serving Ideas: Serve chilli paneer dry with soup in winter evenings to quickly warm up the body or serve it with Chinese fried rice or schezwan rice as a side accompaniment.

Awww thanx princi :hug:

Very tasty :ok:

~Princess~ · « **Reply #63 on:** January 28, 2015, 02:22:29 AM »

Quote from: αρυяν on January 28, 2015, 01:40:44 AM

Awww thanx princi :hug:

Very tasty :ok:

Ur welcome :hugg:

~Princess~ · « **Reply #64 on:** January 31, 2015, 04:05:20 AM »

Paneer Mutter Biryani

Ingredients:

For the paneer mutter mixture:

1/4 cup chopped onions
1/2 tsp garlic (lehsun) paste
1/2 tsp ginger-green chilli paste
1/2 cup tomato puree
1 tsp Red Paste
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp dried fenugreek leaves (kasuri methi)
a pinch of sugar
1/2 cup chopped low fat paneer (cottage cheese)
1/4 cup boiled green peas
salt to taste

For the browned rice
1/2 cup finely chopped onions
2 tsp sugar
2 1/2 cups milk rice
salt to taste

Other ingredients
2 drops of kewda essence mixed with ¼ cup low fat milk (99.9% fat-free, readily available in the market)
2 tbsp chopped coriander (dhania) for garnishing

Method:

For the paneer mutter mixture

1. Heat a non-stick pan on a medium flame and when hot, add the onions and dry roast till they turn light brown in colour. Sprinkle a little water if they start burning.
2. Add the garlic paste and dry roast for about 15 seconds.
3. Add the ginger- green chilli paste and 2 tablespoons of water and cook for 30 seconds.
4. Reduce the flame, add the tomato purée, red paste, ¼ cup water, chilli powder, garam masala, dried fenugreek leaves and sugar and cook for 8 to10 minutes.
5. Add the paneer, green peas and salt, mix gently and cook for 2 to 3 minutes. Remove from the flame and keep aside.

For the browned rice

1. Heat a non-stick pan, add the onions and sugar and dry roast on a medium flame stirring continuously till the onions turn brown.
2. Add the milk rice and salt and mix gently. Keep aside

How to proceed

1. Divide the browned onion rice into two equal portions and keep aside.
2. Put the milk at the bottom of a glass baking tray and spread one portion of the browned onion rice in an even layer.
3. Spread the paneer mutter mixture over it.
4. Spread the remaining browned onion rice over the paneer mutter mixture in an even layer.
5. Cover with an aluminium foil and bake in a pre-heated oven at 200°C (400°F) for 10 minutes or microwave for 2 minutes. Ensure you do not use aluminium foil while microwaving, as it may cause a spark.
6. Turn upside down on a large serving plate just before serving.
7. Serve hot garnished with coriander.


Paneer Mutter Biryani by Tarla Dalal

Cutter · « **Reply #65 on:** January 31, 2015, 04:14:49 AM »

Quote from: ~Princess~ on January 31, 2015, 04:05:20 AM

Paneer Mutter Biryani

Ingredients:

For the paneer mutter mixture:

1/4 cup chopped onions
1/2 tsp garlic (lehsun) paste
1/2 tsp ginger-green chilli paste
1/2 cup tomato puree
1 tsp Red Paste
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp dried fenugreek leaves (kasuri methi)
a pinch of sugar
1/2 cup chopped low fat paneer (cottage cheese)
1/4 cup boiled green peas
salt to taste

For the browned rice
1/2 cup finely chopped onions
2 tsp sugar
2 1/2 cups milk rice
salt to taste

Other ingredients
2 drops of kewda essence mixed with ¼ cup low fat milk (99.9% fat-free, readily available in the market)
2 tbsp chopped coriander (dhania) for garnishing

Method:

For the paneer mutter mixture

1. Heat a non-stick pan on a medium flame and when hot, add the onions and dry roast till they turn light brown in colour. Sprinkle a little water if they start burning.
2. Add the garlic paste and dry roast for about 15 seconds.
3. Add the ginger- green chilli paste and 2 tablespoons of water and cook for 30 seconds.
4. Reduce the flame, add the tomato purée, red paste, ¼ cup water, chilli powder, garam masala, dried fenugreek leaves and sugar and cook for 8 to10 minutes.
5. Add the paneer, green peas and salt, mix gently and cook for 2 to 3 minutes. Remove from the flame and keep aside.

For the browned rice

1. Heat a non-stick pan, add the onions and sugar and dry roast on a medium flame stirring continuously till the onions turn brown.
2. Add the milk rice and salt and mix gently. Keep aside

How to proceed

1. Divide the browned onion rice into two equal portions and keep aside.
2. Put the milk at the bottom of a glass baking tray and spread one portion of the browned onion rice in an even layer.
3. Spread the paneer mutter mixture over it.
4. Spread the remaining browned onion rice over the paneer mutter mixture in an even layer.
5. Cover with an aluminium foil and bake in a pre-heated oven at 200°C (400°F) for 10 minutes or microwave for 2 minutes. Ensure you do not use aluminium foil while microwaving, as it may cause a spark.
6. Turn upside down on a large serving plate just before serving.
7. Serve hot garnished with coriander.

Paneer Mutter Biryani by Tarla Dalal

tasty :hugg:

~Princess~ · « **Reply #66 on:** February 01, 2015, 01:00:36 AM »

Quote from: ∂нєєтн on January 31, 2015, 04:14:49 AM

tasty :hugg:

thank u... :happy:

Cutter · « **Reply #67 on:** February 01, 2015, 03:45:30 AM »

hor ni bnauna kuch? :wait:

~Princess~ · « **Reply #68 on:** February 01, 2015, 03:49:16 AM »

Quote from: ∂нєєтн on February 01, 2015, 03:45:30 AM

hor ni bnauna kuch? :wait:

ajj ki bnaiye

:

-ѕArKaRi_SaAnD- · « **Reply #69 on:** February 01, 2015, 03:49:40 AM »

Galla Da Karraha Banna Dao :D:

Cutter · « **Reply #70 on:** February 01, 2015, 03:50:17 AM »

fer tu he khayi :D:

-ѕArKaRi_SaAnD- · « **Reply #71 on:** February 01, 2015, 03:54:24 AM »

Naa Main Te Banao :D:

Cutter · « **Reply #72 on:** February 01, 2015, 03:54:51 AM »

khana v tu he aa

~Princess~ · « **Reply #73 on:** February 01, 2015, 04:25:11 AM »

Paneer Kofta

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 2 servings

Ingredients For Kofta:
200 gm Paneer (cottage cheese), grated
2 medium Potatoes, boiled, peeled and grated
1 Green Chilli, finely chopped
1/2 teaspoon grated Ginger
1/2 teaspoon Lemon Juice
2 tablespoons finely chopped Coriander Leaves
1½ tablespoons Corn Flour
6-8 Cashew nuts, chopped
Salt to taste
Oil for deep frying
Ingredients For Gravy:
3 medium Tomatoes
2 tablespoons Cashew nuts, soaked in water for 20 minutes
2 teaspoons crushed Garlic-Ginger
1 Green Chilli, seeded and finely chopped
1 medium Onion, finely chopped or grated
1/2 teaspoon Cumin Seeds
2 Cloves
1/2 inch piece of Cinnamon Stick
1/4 teaspoon Turmeric Powder
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Garam Masala Powder
1½ teaspoons Coriander Powder
1/2 teaspoon Sugar
1/2 teaspoon Kasuri Methi (dried fenugreek leaves)
2 tablespoons Oil
3/4 cup Water
Salt to taste

Directions for Making Kofta of Paneer:
step-1
Take grated paneer, grated potatoes, corn flour, green chilli, ginger, lemon juice, coriander leaves and salt in a large bowl.
step-2
Mix them and make a smooth mixture.
step-3
Grease your palms with oil and divide mixture into 6-8 equal portions. Give each portion a shape of ball. Take one ball and press a little between your palms and flatten it like pattie; put 2-3 pieces of cashew nuts in the center (this is a stuffing). Wrap them in from all sides and give round shape of ball. Prepare remaining stuffed kofta balls in similar way.
step-4
Heat oil in a frying pan over medium flame. When it is medium hot, slide in 3-4 stuffed balls from the edge of frying pan and deep-fry over medium flame until golden brown and crisp. Make sure that oil is hot enough otherwise it may break and split open in the oil. Drain them and transfer them to a plate. Deep fry remaining stuffed balls.
Directions for Making Tomato based Gravy:
step-5
Blanch tomatoes and make tomato puree. Grind soaked cashew nuts with 2 tablespoons water and make a paste.
step-6
Heat oil in a pan over medium flame. Add cumin seeds, when they begin to crackle, add cloves and cinnamon. Sauté for approx 30 seconds. Add crushed garlic-ginger and sauté for 10-20 seconds.
step-7
Add chopped green chilli and onion, sauté until onion turns light brown; it will take approx. 2-3 minutes.
step-8
Add tomato puree (prepared in step-1).
step-9
Sauté until oil starts to separate, 3-4 minutes. Add cashew nut paste (prepared in step-1), turmeric powder, red chilli powder, coriander powder, garam masala powder, sugar and salt.
step-10
Stir and cook for a minute.
step-11
Add kasuri methi and 1/2 cup water. Cook the gravy for 4-5 minutes.
step-12
Add prepared stuffed balls, mix well and turn off the flame.
step-13
Transfer paneer kofta curry to a serving bowl and garnish with grated paneer.

Cutter · « **Reply #74 on:** February 01, 2015, 04:25:50 AM »

i dont like kofta :huh:

~Princess~ · « **Reply #75 on:** February 01, 2015, 04:47:20 AM »

ajj ta ahi baneya... :pagel:

Cutter · « **Reply #76 on:** February 01, 2015, 04:48:42 AM »

hor kuch banao fer :blowout:

~Princess~ · « **Reply #77 on:** February 01, 2015, 04:56:42 AM »

hor dasso fer ki khana... :waitin:

Cutter · « **Reply #78 on:** February 01, 2015, 05:00:58 AM »

hor koi dish try karo ajj

~Princess~ · « **Reply #79 on:** February 01, 2015, 05:08:17 AM »

Paneer and corn burger

Ingredients

4 burger buns
4 tbsp Eggless Mayonnaise
1 tomato, sliced thinly
1 onion, sliced thinly
1/2 cup shredded lettuce
salt and pepper to taste

For the filling
1/2 cup crumbled paneer (cottage cheese)
1/2 cup crushed sweet corn kernels (makai ke dane)
2 green chillies, finely chopped
2 tbsp chopped coriander (dhania)
2 tbsp bread crumbs
1 tbsp cornflour
salt to taste

Other ingredients
bread crumbs for coating
oil for deep-frying

For serving
french fries

Method

For the filling
Combine all the ingredients in a bowl and mix well. Divide into 4 equal portions.
Shape each portion into a patty.
Coat the patty with bread crumbs.
Heat oil in a kadhai and deep fry the patties in hot oil till they are golden brown.
Drain on absorbent paper.
Keep aside.

How to proceed
Slit each burger bun into 2 halves. Toast both sides of each slit bun lightly on a tava (griddle).
Place one patty on the base of a toasted burger bun. Top with 1 tablespoon of mayonnaise, some tomato slices, onion slices, shredded lettuce and sprinkle salt and pepper. Sandwich with the other half of the burger bun.
Repeat with the remaining ingredients to make 3 more burgers.
Serve hot with french fries.

Tips
Drain out all the juices of the canned sweet corn before using it for the above recipe.

Author Topic: Recipes Using Paneer For Paneer Lovers (Read 17808 times)

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