Saucy Paneer

Paneer is a high protein milk product and deserve to be included in the meals especially for young people.My kids like paneer dishes but now and then they demand for a paneer dish different than the usual ones..So I gave a saucy touch to paneer in a way that the dish was tastier as well as lighter & easily digestible. I was amused to find that this recipe hit their tastes buds like anything!!!!!

Why you too not try this...

And even people fasting can have this dish.

 

Ingredients:

Paneer cubes

• Tomatoes- 1/2 kg chopped(8 pcs medium)
• Cloves(laung)- 4 pcs
• Cornflour- 2 tsp
• Fresh Malai(cream)- 1/2 cup
• White Butter-1/4 cup
• Sugar- 11/2 tsp
• Salt to taste
• Red chilli powder- 1/2 tsp
• Garam masala- 1/2 tsp
• Paneer- 250 gms cut into small cubes
• Ginger- 1 tsp crushed
• Fresh Coriander(dhania) leaves-chopped

Note: For fasting,salt is to be replaced with rock salt(sendha namak) and corn flour to be avoided.

Method:

• Put chopped tomatoes,crushed ginger,cloves and 1/2 cup of water in deep sauce pan.Cook at low flame till it tenders.Keep aside to cool it down.

Tomato Puree

• When cooled put the mixture in the mixer and blend it.Strain to get the tomato puree.
• Heat butter in deep frying pan.Add paneer cubes and shallow fry till it turns light pink.Keep aside
• Dissolve cornflour in 1/4 cup of water and mix well.
• Add this paste in tomato puree and cook in frying pan at low flame.When the puree starts boiling,mix sugar,salt,red chilli powder and garam masala.Cook for 5 minutes.
• Add paneer and cook for few seconds.Turn off the flame.

Saucy Paneer is about to be ready to taste

• Garnish with cream and coriander leaves in saucy paneer.
• Serve hot with paratha and naan.

Tasty Saucy Paneer

Malai Kofta

Hello friends,NEW YEAR has begun with new expectations,hopes and ambitions.I wish all of my friend bloggers,well wishers & people, at large, a very very happy,healthy & yummy 2013.May God fulfill everyone's wishes!!!!!!!!

To have a malaidar start this year,here is recipe of spicy,mouthwatering Malai Kofta to suit a Winter Meals!!!!

Ingredients:

300 gms Paneer is required in all.

COVERING

Paneer: 250 gms(grated)

Boiled Potatoes: 2 pcs(medium size)

Maida(plain flour) or Corn flour: 2 tbsp

Black pepper powder(kali mirch): 1/4 tsp

Salt: 1/2 tsp

FILLING

Oil: 1 tbsp

Paneer: 50gms

Green chilli: 1 pc(finely chopped)

Coriander leaves(Dhania): 1 tbsp(finely chopped)

Ginger: 1/4 inch(grated)

Almonds: 10 pcs(finely chopped)

Raisins(kishamish): 15 pcs

Cashew-nuts(kaju): 5 pcs crushed

Melon seeds: 1 tsp

salt: 1/4 tsp

Red Chilli Powder: 1/4 tsp

GRAVY

Onions: 6 pcs(finely sliced)

Cashew-nuts(kaju): 10-12 pcs

Almonds: 5 pcs

Fresh Coconut: 2 inch long

Poppy seeds(posta dana): 1 tbsp(soak in water for 1-2 hours)

Fresh Curd: 1/4 cup

Tomato puree: 1/2 cup

Milk: 1/2 cup

Water: 1/2 cup

Oil: 6 tbsp

Salt to taste

Ginger: 1/2 inch

Red chilli Powder: 3/4 tsp

Garam masala: 1/4 tsp

For GARNISHING

Paneer: 1 tbsp(grated)

Coriander leaves: 1 tbsp(finely chopped)

Beaten Cream(malai): 2 tbsp

Method:

• Mash paneer with fingers.
• Heat 1 tbsp of oil in frying pan.Add meshed paneer and all other ingredients of the filling.Mix well and Keep aside.
• Kneed the grated paneer well,till the grains disappear.
• Mix boiled potatoes with paneer. Kneed to smoothen the mixture.
• Add maida or corn flour,black pepper and salt to the mixture.Mix well and kneed for some more time.
• Divide the dough in 12 parts and make balls of them.
• Flaten each ball,put 1 tsp filling in each and shape them in balls again.
• Heat 4 tbsp of oil in deep frying pan on high flame.Deep fry each ball till they turn golden brown.Now koftas are ready.Keep them and residual oil aside.

• Grind half of onion pieces,poppy seeds and ginger to make paste.
• Heat the residual oil.Fry the rest of onion pieces till they turn pink or transparent,then add cashew-nuts,coconut and almonds and fry till they turn golden brown.Take out and keep aside to cool.
• When the above mixture is cooled,grind it with 1/4 cup of water.
• Add 2 tbsp of oil in residual oil and heat it.Add ginger-onion paste and cook till it turns golden brown.
• Add beaten curd,red chilli powder and cook the mixture till it turns golden brown.
• Add tomato puree and cook on low flame till oil separates.
• Add cashew-onion paste and cook for 2-3 minutes again.
• Add milk and 1/4 cup of water to get a thick gravy.
• Add salt and garam masala.Boil this mixture for 3-4 minutes.
• Before serving put the koftas in gravy and heat for a few seconds.

• Garnish with grated paneer,beaten cream and coriander leaves.Serve hot with naan.