Tag: paneer (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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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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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.

Paneer Tikka (how to make easy paneer tikka)

Today’s recipe is ‘Paneer Tikka’. This recipe is a tandoori dish, in which freshly grilled or cooked paneer (cottage cheese) cubes are marinated in spices and yogurt and are then arranged on skewer with onion and capsicum. You can enjoy paneer tikka as starter or snacks. Tikka goes well with green (mint) chutney. It is a vegetarian alternative of chicken tikka, so you can prepare chicken tikka in same way. Traditionally, tikkas are grilled in tandoor, but I prepared my tikkas in microwave and on tawa both. Paneer tikka is a very healthy and low-calorie starter. This recipe needs only 30 minutes.

Paneer Tikka

Paneer Tikka

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our 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 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).

Paneer Tikka – Recipe in video format.

Serves: 5

Duration: 30 mins

Ingredients for Paneer Tikka

Cottage Cheese 250 gm
Capsicum (cut in cubes)1
Onion (cut in cubes)1
Hung curd3/4 cup
Besan/Gram flour2 tbsp
Turmeric 1/4 tsp
Saffron strands5-6 strands
Kasoori methi/ dried roasted methi (crushed)1/2 tsp
Roasted cumin powder1 tsp
Lemon juice 4 tsp
Salt to taste
black peppercorn (crushed)3-4 peppercorns
Garam masala1/2 tsp
Satay sticks4-5
Oil 3 tsp
Chaat masalato sprinkle

Procedure for Paneer Tikka

  • Cut paneer, capsicum and onion in cubes.

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  • In a non stick pan heat one tsp oil and roast besan/gram flour on low heat till fragrant.

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  • In a bowl mix together, hung curd, besan/gramflour, cumin powder, crushed black peppercorns, dried fenugreek leaves, turmeric powder, lemon juice, saffron strands and salt.

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  • Add the paneer pieces in the marinade and toss gently.

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  • Keep it aside to marinate for ten to fifteen minutes.

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  • After 15 mins add vegetables also in the marinade and toss gently.
  • Start threading veggies and paneer cubes on a satay stick. You can thread it in the following order: onion, paneer cube, capsicum, paneer and onion.

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  • Next you can cook paneer tikka in two ways at home if you do not have tandoor. First way is to prepare in a microwave for 15 minutes on 180º C.
  • Second way is to shallow fry on a tawa on medium heat, turning sticks from time to time so that the paneer cubes and veggies cook evenly on all sides.

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  • Sprinkle chaat masala on tikkas. Serve hot with mint chutney.

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Note:

  • Green, red and yellow all three types of bell pepper can be used in paneer tikka.

 

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.

Paneer Paratha (Cottage cheese stuffed paratha)

Hello my foodie friends ! How are you all doing? Today’s recipe is ‘Paneer Paratha’. This is one of the most popular stuffed paratha from Punjabi cuisine. You can serve this dish with koshimbir / plain curd / boondi raita/  pickle.

Paneer Paratha

Paneer Paratha

Paneer is a rich source of milk protein and that makes it one of the most healthy food item. It is the most common type of cheese used in Indian sub continent. It is so popular in India, that most of the famous international food joints serve dishes in which paneer is the main ingredient.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our 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 paratha recipes, you can check Paneer Baida Roti (cottage cheese & egg parcel) , Jhatpat ratlami sev paratha (sev stuffed paratha) , Lachha Paratha (Warqi Paratha, Layered Paratha) , Gobhi Da Paratha .

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) .

Serve: 5

Duration: 5 mins (prep time) + 20 mins (cook time) = 25 mins (total mins)

Ingredients for Paneer Paratha

For Dough 
Wheat flour1/2 kg
Wateras required for dough
Salt optional
For filling/stuffing
Fresh Paneer / Cottage Cheese
(grated)
200 grams
Mint leaves (chopped)7-8
Coriander leaves (chopped)2 tbsp (heaped)
Onion (chopped)1 (medium) (optional)
Green chillies2-3
Saltas per taste
Red chilli powder1 tsp
Chaat masala1 tsp
Jeera/cumin powder1/2 tsp
Garam masala / All spice powder1/4 tsp
Ginger (grated)1 tsp (levelled)
Oil for frying

Procedure for Paneer Paratha

For Dough:
  • Knead the wheat flour/atta with water and salt to prepare fresh and smooth dough. Cover it with a cloth, keep it aside.
For filling / stuffing:
  • Grate paneer with the help of a grater.
  • Add all the ingredients of filling in the paneer.

  • Mix everything gently and slowly, stuffing for paratha is ready, keep it aside.
For paratha:
  • For paratha, divide dough in equal size balls.
  • Now take one ball at time and start preparing small dough circle.

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  • Place a tbsp of paneer filling in the centre, close it from all sides.

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  • Dust it with wheat flour and start rolling again.
  • Heat a skillet/tava and place the paratha on it. Keep it on high flame.

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  • When paratha is cooked partially from one side flip it on other side.

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  • At this stage spread oil/ghee/butter on partially cooked side. Flip again and cook it fully this time.

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  • Spread oil/ghee/butter on the other side too and let the paratha cook till dark brown small spots starts appearing on it.

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  • Prepare all the remaining parathas like this.
  • Serve it hot with koshimbir / plain curd / boondi raita/  pickle.

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Note:

  • You can add black salt also in the stuffing, in the ingredients it is not there because it is already there in chaat masala.
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