Saturday, January 12, 2013

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.


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.


  • 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

Sunday, January 6, 2013

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!!!!


300 gms Paneer is required in all.


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


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


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


Paneer: 1 tbsp(grated)
Coriander leaves: 1 tbsp(finely chopped)
Beaten Cream(malai): 2 tbsp


  • 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.