Tag Archives: cottage cheese

PANEER LABABDAR (COTTAGE CHEESE IN A TOMATO CASHEW NUT GRAVY)

Pampering the childrens tastebuds can be a full time job! One simple meal and they start complaining. So it was back to fancy cooking today and this time with restaurant style Paneer Lababdar, from vegrecipesofindia,com. Another mouth watering dish!

paneer-lababdar

This is what you’ll need

For the Tomato Cashew Nut Paste

Tomatoes: 250gms (chopped)

Cashew nuts: 12

Ginger: 1/2″ piece (chopped)

Garlic: 3 cloves (chopped)

Cardamom: 1

Cloves: 2

Water: 1/2 cup

For the curry

Paneer: 200gms Plus 2tbsp grated

Onions: 1/2 cup (chopped)

Tej patta (bay leaf): 1

Chilli powder: 1/2tsp

Cumin powder: 1/2tsp

Coriander powder: 1/2tsp

Garam masala: 1/4tsp

Green chillies: 2 (slit)

Low fat cream: 1/4tsp

Kasuri methi: 1tsp

Butter: 2tbsp

Sugar: 1/2tsp

Salt to taste

Water: 1 cup

Coriander leaves: To garnish

Let’s get cooking

1. Take the ingredients listed under tomato cashew nut paste in a pan and boil along with the water till the tomatoes are soft.

2. If the mixture gets too dry add a few more tablespoons of water.

3. Let the mixture cool.

4. Grind it to a smooth paste and keep aside.

5. Heat the butter in a pan. Add the bay leaf and the chopped onions. Saute till the onions are golden.

6. Pour in the tomato cashew paste and fry for a few minutes.

7. Add the chilli powder, cumin powder and coriander powder and mix well. fry till oil leaves the sides of the mixture.

8. Add a glass of water and mix well.

9. add the slit green chillies and cook for a minute.

10. Add the salt and sugar.

11. Mix in he paneer pieces and the grated paneer. Gently mix it with the gravy.

12. Add the kasuri methi along with the garam masala and cook on a low flame for another minute.

13. Lastly, add the low fat cream and simmer the mixture for another 2 minutes.

14, Garnish with chopped coriander leaves and ginger juliennes (optional)

15. Serve hot with naan, rotis or rice.

paneer-lababdar1

Approximate preparation time: 40 minutes

Serves: 3-4

paneer-lababdar2

 

paneer-lababdar3

 

 

 

PANEER KOLHAPURI

Even before I realise, the kids seem to be at home for another half term break, which means more fancy cooking. The weather being all wet and gloomy, a nice and spicy curry would be just the dish to make! Came up with Paneer Kolhapuri from a video posted on ReadySteadyEat.

Paneer Kolhapuri3

This is what you’ll need

For the paneer

Paneer: 250gms

Onions: 2 (finely chopped)

Tomato puree: 3 tomatoes

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Garam masala: 1/2tsp

Green chillies: 5 (chopped)

Ginger garlic paste: 2tsp

Oil: 1tbsp

Coriander leaves: 2 tbsp

Salt to taste

For the Kolhapuri Masala

Oil: 1tbsp

Coriander seeds: 1tsp

Red chillies: 3

Cloves: 5

Peppercorns: 5

Desiccated coconut or Dry coconut slivers: 1/3 cup

Bay leaves: 2

Sesame seeds: 1/2tsp

Cinnamon: 1″ piece

Cardamom: 2

Cumin seeds: 1/2tsp

Fennel seeds: 1/2tsp

 

Let’s get cooking

1. Cut the paneer pieces into bite sized pieces and keep aside.

2. Heat the oil in a pan and roast the ingredients mentioned under Kolhapuri masala. Roast for 2 to 3 minutes.

3. Once it cools down, grind to a fine powder.

4. Heat some more oil in a pan and fry the ginger garlic paste for a minute.

5. Add the chopped onions and green chillies. Cook for a couple of minutes, until the onions are soft.

6. Add the tomato puree, salt, chilli powder and turmeric powder. Cook till thick and oil leaves the sides of the pan.

7. Add the prepared kolhapuri powder along with garam masala and mix well.

8. Add the paneer pieces and mix well until all the paneer is coated with the gravy.

9. Bring to a boil, garnish with coriander leaves and serve with naan or roti.

Paneer Kolhapuri1

Approximate preparation and cooking time: 40 minutes

Serves: 4

Paneer Kolhapuri

PANEER TIKKA MASALA (COTTAGE CHEESE IN A THICK GRAVY)

It had been a long time since I made paneer and it was only when my older son brought it to my notice that I realised. Being his favourite I decided to make Paneer Tikka Masala and Ghee rice to go with that.

Paneer tikka masal2

This is what you’ll need

For the marinade

Paneer: 300gms

Yoghurt: 4tbsp

Ginger garlic paste: 1tsp

Kashmiri chilli powder: 2tsp

Garam masala powder: 1tsp

Salt to taste

For the curry

Onions: 2 (grated)

Tomatoes: 1 (big, finely chopped)

Tomato puree: 1tbsp( I used ready made puree)

Ginger garlic paste: 1tsp

Chilli powder: 1 1/2tsp

Turmeric powder: 1/2tsp

Yoghurt: 2tbsp

Cream: 3tbsp

Kasuri methi: 1tbsp

Garam masala: 1tsp

Cloves: 3

Cinnamon: 1/2″ piece

Cardamom: 3

Cumin seeds: 1/2tsp

Sugar: 2tsp

Salt to taste

Ghee: 2tbsp

Let’s get cooking

1. Mix all the ingredients listed under marinade and keep aside for half an hour.

2. Pour it in a wide pan and shallow fry until the mixture is dry and the paneer is well coated keep aside.

3. In another pan heat the ghee. Add the cloves, cinnamon, cardamom and cumin seeds.

4. Mix in the grated onions and saute until brown.

5. Add the ginger garlic paste and fry for a couple of minutes.

6. Add the tomatoes and tomato puree. Fry until pulpy.

7. Add the chilli powder, turmeric powder and fry for another minute.

8. Add the kasuri methi, garam masala and continue frying.

9. Pour in the yoghurt, and cream. Add the sugar and bring the mixture to a boil.

10. Add the paneer pieces and salt. Add a glass of water to the gravy and boil once again.

11. Serve hot with rice or rotis.

Paneer tikka masala

Approximate preparation and cooking time: 45 minutes

Serves: 4

paneer tikka masala1

 

 

 

PANEER AMRAVATI (COTTAGE CHEESE SOUTH INDIAN STYLE)

A recipe from my all time favourite chef Nita Mehta. Every now and then I suddenly remember the loads of recipe books that I have and today was one such day. Found this paneer recipe and  thought it goes well with rotis. Simple to prepare too, with easily available ingredients.

This is what you’ll need

Paneer: 250gms (cut into fingers)

Onions: 4 (2 grated, 2 sliced)

Curry leaves: 1/4cup

Oil: 5tbsp

Mustard seeds: 1 11/2tsp

Coconut: 1/4 cup (grated)

Cashew bits: 1tbsp

Lemon juice: 3tbsp

Tandoori red colour: A pinch (optional)

Salt to taste

For the red chilli paste

Kashmiri red chillies: 5-6 (deseeded and soaked in warm water for 10 minutes)

Ginger: 1″ piece

Pepper corns: 6

Coriander powder: 2tsp

Cloves: 3

Yoghurt: 3tbsp

Let’s get cooking

1. Though this is not mentioned in the original recipe, I first pan fried the paneer fingers until slightly brown, using no oil. Keep aside.

2. Grind the ingredients for the red chilli paste using very little water, if required and keep ready.

3. Heat the oil in a wide pan and season with the mustard seeds.

4. Add the grated onions and curry leaves. Cook until the onions are light brown.

5. Add the sliced onions and fry for 4 to 5 minutes.

6. Add the coconut and cook on a low flame until the coconut is crisp. Keep it spread out on the pan.

7. Add the red chilli paste and cashew bits. Stir for 2 to 3 minutes.

8.Add the salt and food colouring (if using)

9. Add 1 cup of water and bring the mixture to a boil.

10. Add the paneer and mix well.

11. Cover and cook on a low flame for 5 minutes, stirring occasionally until the paneer is well coated.

12. Add lemon juice and mix well. Serve hot with rotis.

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

 

 

PANEER BHURJI (CRUMBLED COTTAGE CHEESE CURRY)

Most times I end up making Egg Bhurji, and on the odd occasion it’s paneer bhurji. Sindhirasoi.com had an interesting ingredient in their paneer bhurji recipe and that got me anxious to try it out as soon as possible. That ingredient did make a difference in the taste. Was an instant hit at home. The original recipe by Alka did not include chilli powder, but everyone at home likes their curries on the spicier side, so added it. Alternatively you could increase the number of green chillies.

This is what you’ll need

Paneer: 250gms

Onions: 2

Tomatoes: 2

Green chillies: 3

Cashew nut powder: 3tbsp

Chilli powder: 1/2tsp

Turmeric powder: 1/2tsp

Garam masala: 1/2tsp

Kitchen king masala: 1tsp

Kasuri methi: 1tbsp

Boiled milk: 1/2 cup

Coriander leaves: To garnish

Salt to taste

Oil: 2tsp

Let’s get cooking

1. Chop the onions, tomatoes and green chillies finely. Chop the coriander leaves.

2. Grate the paneer and keep aside.

3. Heat oil in a pan and saute the onions until brown.

4. Add the tomatoes and cook until soft and pulpy.

5. Add the green chillies, paneer, chilli powder, turmeric powder, salt and fry for a minute.

6. Now add the powdered cashew nuts, garam masala, kitchen king masala, kasuri methi and boiled milk. Fry for 3 to 4 minutes, mixing at regular intervals, until the oil separates.

7. Garnish with coriander leaves and serve hot with naan/roti/phulkas.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

 

PANEER MAKHANI (COTTAGE CHEESE IN A CREAMY GRAVY)

Everybody at home absolutely relishes Paneer and when it is made with butter and cashew nuts who can resist it?? Todays. paneer special was Paneer Makhani, a recipe I found in the chefinyou.com blog. Easy to make and tasty too.

This is what you’ll need

Paneer: 250gms

Onions: 2 (small)

Green chillies: 3

Garlic: 5 cloves

Ginger: 1/2″ piece

Cashew nuts: 2tbsp

Chilli powder: 1tsp

Dhania jeera powder (coriander cumin powder): 1tsp

Turmeric powder: 1/2tsp

Tandoori masala: 1tsp

Cardamom powder: 1/2 tsp

Tomato puree: 1/2 cup

Cream: 1/4 cup

Kasuri methi: 1tsp

Coriander leaves: To garnish

Salt to taste

Butter: 3tbsp

Oil: 1tsp

Let’s get cooking

1. Cut the paneer into one inch cubes and soak in warm water for 10 to 15 minutes.

2. Soak the cashew nuts in warm water.

3. Roughly chop the onions, green chillies, garlic and ginger.

4. Heat the oil in a pan and saute the ingredients mentioned in step 3 along with salt, until the onions are transparent.

5. Add the cashew nuts and fry again for a minute.

6. Cool this mixture and grind to a fine paste.

7. Melt the butter in a pan and fry the ground paste until the oil separates from the mixture.

8. Add the dry powders, along with the tomato puree and cook until the puree is cooked.

9. Add the paneer and kasuri methi. Fry for a few minutes, until paneer is well coated with the mixture.

10. Lower the heat, add the cream and bring the curry to a boil. Add water only if the gravy is too thick.

11. Garnish with coriander leaves and serve hot with rice or Naan, Roti, Chappati or Kulchas.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

PANEER PUFFS (COTTAGE CHEESE PUFFS)

This is what you’ll need

Puff Pastry Packet: 1 (320gms)

Onions: 2

Paneer: 200gms

Tomatoes: 2

Ginger garlic paste: 1tsp

Green chillies: 2

Chilli powder: ½tsp

Coriander powder: 1tsp

Cumin powder: ½tsp

Garam Masala: ½tsp

Coriander leaves: Few

Salt to taste

Oil

Let’s get cooking

1. If frozen, the puff pastry must be thawed to room temperature before use.

2. Slice the onions and tomatoes finely. Chop the coriander leaves.

3. Crumble the paneer coarsely and keep aside.

4. Heat the oil in a pan and season with cumin seeds. When they sputter add the onions and saute until transparent.

5. Add the ginger garlic paste and fry for 2 minutes.

6. Add the dry powders, except the garam masala and fry for another minute.

7. Put in the tomatoes and cook until pulpy.

8. Add the crumbled paneer and fry well for a few minutes.

9. Add the chopped coriander leaves and salt and let the mixture dry.

9. Cut the puff pastry into 3″ squares. Put in 2-3 spoonfuls of the mixture along with some cheese. Seal the edges, pressing them together.

10. Continue with the remaining pastry sheets and place the puffs on a baking tray.

11. Bake for 15-20 minutes, or until brown on top.

12. Serve hot with ketchup.

Approximate preparation and cooking time: 40 minutes

Serves: 3-4

PANEER PULAO (COTTAGE CHEESE RICE)

 

This is what you’ll need

Rice: 2 cups

Paneer: 300gms

Onions: 2

Tomatoes: 2

Ginger paste: 1tsp

Garlic paste: 1tsp

Coriander powder: 2 tsp

Cumin powder: 1tsp

Chilli poweder: 1tsp

Turmeric powder: ¼tsp

Garam masala:  ¼tsp

Yoghurt: 3tbsp

Cloves: 5

Peppercorns: 6

Cinnamon: 1″ piece

Bayleaf: 1

Coriander leaves: Few

Salt to taste

Oil

Let’s get cooking

1. Cut the paneer into one inch cubes. Wash the rice and keep aside.

2. Slice the onions and tomatoes. Chop the coriander leaves.

3. Heat a pan and without adding any oil add the paneer pieces and fry, until brown on both sides. Keep this aside.

4. Heat the oil in a pan and add the cloves, peppercorns, cinnamon and bayleaf.

5. When it sputters, add the sliced onions and saute until brown.

6. Add the ginger garlic paste and fry for a few minutes.

7. Then add the tomatoes and dry powders. When tomatoes get pulpy add the yoghurt and fry.

8. Add the rice, coriander leaves, paneer pieces and salt.

9. Add 4 cups of water and bring to a boil. Cover the pan, lower the flame and cook until the rice is done.

10. Serve hot garnished with coriander leaves.

Approximate preparation and cooking time: 45 minutes

TROPICAL SALAD

This is what you’ll need

Paneer (cottage cheese): 100gms

Thick yoghurt: 4tbsp

Pineapple slices: 2

Cucumber: ½

Pineapple juice: 6tbsp

Salt and pepper to taste.

Let’s get cooking

1. Cut the paneer, pineapple and cucumber into one inch cubes.

2. Soak the paneer in salted hot water for 5 minutes. Drain off the water.

3. Whisk the yoghurt and add the pineapple juice to it. Mix well adding the salt and pepper.

4. Mix this dressing with the paneer, cucumber and pineapple.

5. Refrigerate until serving time.

Approximate preparation and cooking time: 20 minutes

Dietician’s Note

This fruit is low in calories, contains no saturated fats or cholesterol; but rich source of soluble and insoluble dietary fibre.

Fresh pineapple is rich in many health promoting compounds, minerals and vitamins that are essential for optimum health. It is an excellent source of antioxidant vitamin; Vitamin C which is required for the collagen synthesis in the body. Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones.

Pineapple’s nutrients also include calcium, potassium, fibre and enzymes that is good for the digestive system and helps in maintaining ideal weight and balanced nutrition.

Pineapple is a digestive aid and a Natural Anti-Inflammatory fruit

Pineapple contains micro-nutrients that experts believe protects against cancer and these micro-nutrients also break up blood clots and is beneficial to the heart. 

Pineapple is very sweet and hence cannot be had by diabetics.

The paneer and yoghurt both milk products are rich in protein. If on a weight reduction diet skimmed milk paneer and yoghurt must be used.

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