Tag: cottage cheese (page 1 of 2)

Paneer Chilla (Cottage cheese stuffed pancakes)

Today’s recipe is ‘Paneer Chilla’. ¬†This recipe is a very healthy and nutritious recipe of lentil pancake which is stuffed with cottage cheese. It is basically moong dal chilla which is stuffed with spiced paneer/cottage cheese. I have already shared moong dal chilla recipe on the blog. Moong dal chilla recipe is available here.

Paneer Chilla

Paneer Chilla

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Paneer Kofta (Cottage cheese balls in gravy)

Today’s recipe is Paneer Kofta . It is my mother’s recipe and tastes so delicious that I can’t even explain it to you ūüėÄ . This one is one of the easiest recipe of kofta, and I totally recommend it to you. This kofta recipe can be served as main course dish for lunch and dinner. Enjoy it with hot chapati, naan, paratha or jeera rice.

Paneer Kofta

Paneer Kofta

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Palak Paneer (Cottage cheese in Spinach gravy)

Palak Paneer is a vegetarian dish in which cottage cheese is prepared along with spinach gravy. It is a very popular dish of Indian restaurants and dhabas. This dish goes very well with hot chapati, naan and jeera rice. It can be served as a main course dish of lunch and dinner.

Palak Paneer

Palak Paneer Continue reading

Paneer Makhani / Paneer Butter Masala

Hello foodies ! Today’s recipe is ‘Paneer Makhani’. Now enjoy paneer butter masala at home with this simple yet delicious recipe of paneer. You can have it as a side dish for lunch or dinner. Serve this dish with hot chapati/roti/paratha/butter naan. ¬†This is one of my ¬†favorite punjabi dish. I hope you all will love it too.

Paneer Makhani

Paneer Makhani

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Dhaba Style Paneer Bhurji (scrambled cottage cheese)

Hello everyone ! Today’s recipe is ‘Dhaba Style Paneer Bhurji’. In this recipe paneer or cottage cheese is scrambled/crumbled/grated and cooked with veggies and spices. Serve this dish with hot chapati/paratha. It is a quick recipe, in which you saute onion and tomato along with few spices, lastly add grated paneer. You can also pack paneer bhurji in your kid’s lunch box. ¬†This is very commonly available dhaba dish, that is served at every¬†north Indian dhaba (roadside food stall on highways). Bhurji is hindi word for scrambled.

Dhaba Style Paneer Bhurji

Dhaba Style Paneer Bhurji

You can share your re-creation of this recipe or any other recipe from RasoiRecipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

For more paneer recipes, you can check Paneer Baida Roti (cottage cheese & egg parcel)  Paneer Masala (Cottage cheese in tomato gravy with peas and capsicum) Jhatpat Shahi Paneer (Quick royal cottage cheese)   Paneer Paratha (Cottage cheese stuffed paratha)  Paneer Macaroni Pakodi (Cottage cheese pasta pakori) .

 Serves : 3

Duration: 30 mins

Ingredients for Dhaba Style Paneer Bhurji

Paneer/Cottage cheese200 gms
Onion (finely chopped)5 small size
Tomato (finely chopped)2 medium size
Green chillies (chopped)2
Garam masala/All spice powder1/4 tsp
Red chilli powder1/2 tsp or as per taste
Cumin seeds /Jeera1/2 tsp
Ginger garlic paste1 tsp
Coriander (chopped)2 tbsp
Kasoori methi (crushed)1/2 tsp
Oil1.5 tbsp
Turmeric powder1/4 tsp
Salt as er taste

Procedure for Dhaba Style Paneer Bhurji

  • Grate paneer/cottage cheese and keep it aside.

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  • In a non-stick pan heat oil, add cumin seeds/jeera and let them crackle.

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  • Add onion and cook until they turn translucent or 5 mins on a medium flame.

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  • When onion turn translucent, add ginger garlic paste. Cook till raw smell fades away.

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  • Add green chillies and saute for few minutes.

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  • Now add chopped tomato, cook till they become soft.

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  • When tomatoes are almost done, add all the dry spices. ¬†Mix everything well.

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  • Next step is to add grated paneer. Mix nicely.

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  • Final step is to add chopped coriander and crushed kasoori methi (dried fenugreek leaves). Mix well.

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  • Dhaba style paneer bhurji is ready to serve !

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Paneer Macaroni Pakodi (Cottage cheese pasta pakori)

Hi everyone ! Today’s recipe is ‘Paneer Macaroni Pakodi’. ¬†It is a perfect recipe for tea time snack during monsoon or winter season. All you need is gram flour, boiled macaroni, paneer cubes, potato cubes and onion. Pakodi is a famous snack in Indian subcontinent, it is basically deep-fried fritters. Pakodis are usually serve as snack or starters.

Paneer Macaroni Pakodi

Paneer Macaroni Pakodi

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 8

Duration: 15 mins (prep time) + 15 mins (cook time) = 30 mins (total time)

Ingredients for paneer macaroni pakodi

Gram flour/ besan250 gms
Boiled macaroni1/2 cup
Paneer (cube)100 gms
Potato (cubed)2 (small size)
Green chilli3
Chopped coriander leaves2 tbsp
Dry mint leaves1 tsp
Salt as per taste
Red chilli powder1 tsp or as per taste (heaped)
Garam masala1/4 tsp
Soda1/8 tsp
Cumin seeds / jeera1/2 tsp
Onion (cubes)2 (small size)
Oil for deep fry
Wateras required for batter

Procedure for paneer macaroni pakodi

  • Chop onion, green chillies, cut potato cubes, cut paneer in cubes. Boil half cup macaroni.

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  • In a bowl take 250 gms besan, add macaroni, paneer, chopped vegetables, salt and soda.

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  • Add salt, red chilli powder, cumin seeds and garam masala.

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  • Add sufficient water, mix everything in a smooth texture.

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  • Heat oil in a kadhai. Make pakoras.

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  • Transfer pakodi on tissue paper. Serve hot with ketchup/green chutney.

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 Note:

  • You can also add sauted mushrooms in the pakodis.
  • For some add-on flavour, add kasoori methi or chaat masala in the batter.
  • While serving you can also sprinkle chaat masala on the pakodis.

Malai Kofta (Stuffed cottage cheese balls in gravy)

Today’s recipe is ‘Malai Kofta’. This is my auntie’s recipe, trust me when I say it can beat even restaurant made malai kofta. For this recipe gravy is adjusted according to my family’s taste. There are many variations of malai kofta recipe, for this dish¬†you just need to follow exactly same ratio as mentioned in the ingredients table. Malai kofta can be best served with hot chapati/roti/naan/lachcha paratha.

Malai Kofta

Malai Kofta

This recipe is for 10-12 koftas to serve 4 people. Malai kofta is a heavy main course, so plan your meal accordingly whether you want to have as your dinner or lunch. You can find Lauki kofta recipe here .

For more paneer recipes, you can check Jhatpat Shahi Paneer (Quick royal cottage cheese) ,  Paneer Baida Roti (cottage cheese & egg parcel) , Paneer Masala (Cottage cheese in tomato gravy with peas and capsicum) Paneer Paratha (Cottage cheese stuffed paratha) .

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serve: 4

Duration: 50 mins

Ingredients for Malai Kofta

For kofta:

Paneer                                                                                                               250 gms

All purpose flour (Maida)                                                                      2 tsp (levelled)

Baking soda                                                                                                   a pinch

Salt                                                                                                                     1/2 tsp

Oil                                                                                                                        for deep frying

Stuffing for kofta:

Raisins                                                                                                              6-7

Almonds or cashew nuts                                                                       4

Coconut  powder                                                                                       2 tsp

Cardamom powder                                                                                 1/4 tsp

For standard gravy:

Tomato                                                                                                              3 tomatoes

Onion                                                                                                                 250 gms or 3 medium

Garlic                                                                                                                  1 whole

Ginger ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†1″

Red chilli powder                                                                                         1 tsp

Turmeric                                                                                                            1/4 tsp

Garam Masala                                                                                                1/2 tsp

Salt                                                                                                                        1 tsp or as per taste

Cashew nuts                                                                                                    5

Khus khus                                                                                                          2 tsp

Green cardamom                                                                                          5

Charmagaz                                                                                                        1 tbsp

Almonds                                                                                                              5

Oil                                                                                                                            2 tbsp

Coriander leaves chopped                                                                       1 tsp

Cream                                                                                                                   1 tsp

Procedure for Malai Kofta

For Kofta:

  • To prepare dough for kofta, crumble paneer with baking soda and all purpose flour (maida).

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  • Mix everything uniformly and make a crack less dough.

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  • Prepare stuffing for kofta, make a coarse mix of everything that are listed under stuffing.

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  • Now make small equal sized ¬†stuffed kofta balls.

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  • Heat oil in a deep pan. Fry kofta on medium ¬†flame carefully.

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  • Remove kofta on a tissue paper. Keep it aside.

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For standard tomato gravy:

  • Make a paste of onion, ginger, and garlic, keep it aside.
  • Prepare puree of tomatoes.
  • Make powder of cashew nuts, almonds, charmagaz, khus khus, green cardomoms.

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  • Heat a deep pan and saute onion puree. Cook till raw smell goes away and paste change its color, it will take at least 20 minutes.

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  • Add tomato puree and dry fruits powder. Saute for 3-4 minutes more.

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  • Add red chilli powder, turmeric, garam masala and salt. Mix well.

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  • Cook till oil separates, add half cup water let it boil. Your standard gravy is ready .
  • Add koftas in the gravy. Garnish it with cream and coriander leaves.

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  • Malai Kofta is ready to serve !
Malai Kofta

Malai Kofta

 Note:

Serve immediately, if you have added your koftas in the gravy. If not serving immediately do not add koftas, otherwise your kofta starts melting.

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