Methi Chaman

I am here in india and very much alive.Its been more than a month i came here but didn't get the internet connection at home.

Ingredients:-

Fenugreek leaves (methi leaves) 1 cup

Spinach leaves (palak leaves) 2 cups

Panner cubes 15 nos

Ginger garlic paste 1 tbsp

Cumin seeds 1/4 tsp

Onion 2 (fried and made into smooth paste)

Green chillies 2 slited

Coriander powder 1 tbsp

Red chilly powder 1tsp

Salt to taste

Oil 2 tbsp

Method:-

Blanch methi and palak leaves.Strain water.Once cool grind both into smooth paste

Heat 1 tbsp oil in a pan and add paneer blocks. Fry these pieces on both the sides till they turn golden

Place them in a bowl of water for about 15 mins.Squeeze water and keep aside until use.

In the same pan take 1 tbsp of oil and fry cumin seeds.When it start to sizzles add ginger garlic paste.Saute till the raw smell disappears.

Then add onion paste,coriander powder,red chilly powder and salt.Fry till onion paste leaves the sides of the pan.

Next add spinach and methi paste and let it cook for 8-10 minutes on a low heat.Add a cup of strained water and bring into boil.

Drop the fried panner cubes and combine well.Let it cook it the gravy becomes thick.

Serve hot with rotis.

This curry goes to the event --Think spice--Think fenugreek hosted by priya of mharorajasthanrecipes,the event started by sunitha of sunita's world

Peas Panner Makhani

Ingredients:-

1 cup onion paste

1/2 cup green peas boiled

1/2 kg panner,cubed

3 tbsp butter

1 tsp ginger garlic paste

1/2 tsp turmeric powder

2 tsp red chilly powder

1/4 tsp garam masala powder

1 1/2 cup tomato puree

2 tsp cream

2 tsp kasturi methi

Method:-

Melt butter and saute onion paste and ginger-garlic paste for 3-4 minutes.

Add turmeric powder,red chilly powder,salt and garam masala.

Saute for another minute.

Add tomato puree and saute for 5 minutes.

Add 1/2 cup water,paneer,kasturi methi and peas.

Simmer gravy for 2 minutes.

Add cream and cook till the gravy is thick.

Serve hot with rice/paratha.

I served peas panner makhani with zeera rice.

Panner butter masala

One day searching for some recipe i end up at Sia's Monsoon spice and i saw the picture of panner butter masala.I got tempted by seeing the snap and ended up doing it.

Ingredients:-

Paneer cubes 2 cups, (I used amul frozen panner cubes)

Sugar 1 tsp

Kasuri Methi/Dried Fenugreek Leaves 1 tbsp

Oil 3 tbsp

Coriander Leaves, finely chopped

Salt to taste

Onion Paste

Onions 1 onion (big)

Jeera/Cumin Seeds 1/2 tsp

Cinnamon 1 inch

Cloves 3

Green Cardamoms 1

Bay Leaf 1

Khus-Khus/White Poppy Seeds 1/tbsp

Ginger garlic paste 1 tbsp

For Tomato Paste:

Tomatoes 3

Cashews 10

Garam Masala 1 tsp

Amchur/Dry Mango Powder 1/2 tsp

Turmeric Powder pinch

Kashmiri/Deghi Chilli Powder 1 tbsp

Method:

Heat 1 tbsp oil in a pan and add paneer blocks. Fry these pieces on both the sides till they turn golden

Place them in a bowl of water for about 15 mins.

Grind onion and tomato paste with all the ingredients listed above separetly are keep aside.

Heat another tbsp of oil in a same pan and add cumin seeds. When it starts to sizzle,add onion paste. Keep stirring at medium heat till onion paste turns light brown in colour.

Make sure that you continously stir the paste and it doesn’t stick to the pan.Now add kasuri methi and sugar and stir for another minute.

Add tomato paste and stir well. Simmer the heat and let it cook for 4-5 minutes, stirring in between to make sure it doesn’t stick to the pan.

Increase the heat to medium and add a cup of water, salt to taste and mix well. Cover and cook for another 5 minutes. Open the lid and adjust the seasonings.

If you find the gravy too thick, add about another ¼-½ cup of water. Drain water and mix in fried paneer pieces . Simmer the gravy and let it cook uncovered for another 5-7 minutes.Switch off.

Serve it hot with roti.

Recipe source:- Monsoon Spice

Stir-Fried Spinach With Cottage Cheese

Ingredients:-

Spinach (palak) 3 bunches
Panner (cottage cheese) cubed 1 cup
Oil 4 tbsp
Cumin 1 tsp
Garlic chopped 2 tsp
Red chillies whole 2
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Red chilli powder 1/2 tsp
Salt to taste

Method:-

Blanch spinach,drain and chop coarsely.
Heat oil in a kadhai.Add cumin and garlic and saute until garlic changes colour.
Add Whole red chillies,stir for half a minute.Add spinach,stir fry adding coriander powder,cumin powder and red chilli powder.
Add panner and stir fry for another 5 minutes.Season with salt
Serve hot with rotis/rice.

Panner Peshawari

Ingredients:-

Panner cubed 250gms

Onion chopped 1

Tomatoes chopped 1

Onion sliced 1

Tomatoes sliced 1

Capsicum sliced 1

Green chillies chopped 2

Oil 3-4tbsp

Jeera 1tsp

Ginger garlic paste 1tbsp

Turmeric powder 1/2tsp

Jeera powder 1/2tsp

Garam masala powder 1/2tsp

Kasoori menthi 1 tsp (roast on a hot tawa for 10-15 secs.Remove and crush in between hands)

Pepper powder 1/4 tsp

Boiled cashew paste 1 tbsp (boil 5-6 cashew and then grind to a paste)

Butter 1 tbsp



Method:-

*Heat oil in a kadai,add jeera and allow it crackle

*Then add chopped onions and saute until light brown colour.

*Add ginger garlic paste and chopped tomatoes.

*Cook till oil comes out.

*Mix turmeric powder,jeera powder,garam masala powder and pepper powder with 2 tbsp of water and add to the gravy.

*Now add green chillies and saute for 2 minutes.

*Then add sliced onions,sliced tomatoes,capsicum and 8-10 tbsp of water.

*Mix and cook for 2-3 minutes.

*Add cashew paste and salt taste.

*Cook for another 4-5 minutes.

*Lastly add crushed kasoori menthi and paneer cubes and cook for another 5 minutes or until panner is soft.

I got this recipe from ndtvcooks. And dish is going to the event hosted by priya's AFAM – BELL PEPPER EVENT

Panner Pudina Paratha

Ingredients:-

Wheat Flour 250gms

Pudina 1 cup (chopped finely)

Panner 1-1/2 cup (grated)

Salt as per taste

Oil

Method:-

*Combine wheat flour and salt into a smooth dough.

*Mix grated panner,pudina and salt.

*Roll out small disc, place 2tbsp of the stuffing and close the edges

*Flatten it and dust it with more flour and roll out until the stuffing is not seen

*Fry on non-stick tawa with oil.

This is my entry to And also to EFM "Breakfast Recipes" hosted by Srilekha of Me and My Kitchen. and to Show Me Your Breakfast! by Divya of DilSe

Kadhai Panner

What you need:-

Panner 300gms cut into fingers
Capcisum 2 cut into strips
Onion 1
Tomatoes 3 big
Coriender seeds 3tbsp (coarsely grounded)
Whole red chillies 4 (coarsely grounded)
Ginger 3 tbsp chopped
Garlic 11/2 tbsp chopped
Green chillies 2 chopped
Oil 6 tbsp
Ginger 2 tbsp cut into juliennes

How to make:-

1.Heat a pan with 2 tbsp oil and stir fry capsicum and onions for a 2 minutes and keep aside.
2.Deep fry panner pieces and keep aside.
3.Add balance oil to the same pan and heat.Add chopped ginger,garlic and green chillies.Saute for a minute.
4.Add tomatoes and cook till oil separates.
5.Add salt,kasuri menthi,fried capsicum,onions and panner.Sprinkle little water and mix throughly ensuring that panner doesn't get mashed up.Cook for 2-3 minutes.
6.Add ginger juliennes, cook for another 2 minutes.

Panner Kabab

Ingredients:-

Panner cubes 15-20

Capsicum 3

Tomatoes 3

Onions 4

Curd 1 cup (hung)

Lemon 2 tbsp

Ginger garlic paste 1 tbsp

Tandori masala 2 tbsp

Red chilli powder 1 tsp

Chat Masala 2 tbsp

Salt as per taste

Olive oil 3 tbsp

Few wooden skewer

Orange food colour 3-4 drops

Marinated panner and kabab

Preparation:-

Soak the skewer in water for few minutes until soft.

Cut onions,tomatoes and 2 capsicums into big pieces and keep aside.

Mix all the ingredients and food colour except chat masala powder.

Marinate vegetables and panner in the above mixture.

Skewer the vegetables and paneer pieces and refrigerate for 2-3 hours.

After 2-3 hours grill them for 15minutes in the microwave,turning them around in the middle of the cooking to ensure they dont burn and cook them till they are soft and little golden colour.The grill time depends on the microwave,pls check your microwave instruction booklet before making panner kababs.

Once done sprinkle chat masala and serve it with tomota chilli sauce or pudina chutney.

This is a tested recipe,i have done this many times.It is best done in a barbecue.You can make changes in the masala according to your taste.

This Kabab is going to WYF-side dishes by EC of simple indian food.

Enjoy Panner Kabab with veggies..........

Mixed Vegetable Paratha

Ingredients:-

Wheat flour 2 cups
Porridge oats 1/2 cup
Salt
Oil

Stuffing:-

Carrot 1

Beans 6

Peas few

Corn few

Potatoes 2

Panner grated 1/4 cup

Green chillies 2

Coriander (whole) 1 tbsp

Amchur powder 1 tbsp

Salt as per taste

Method:-

1. Make soft dough with wheat flour,oats and salt.
2. Cut all the veggies and pressure cook for 2-3 whistle
3. Strain water and add coriander,panner,green chillies,amchur powder and salt.Mash potatoes and mix thoroughly.
4. Roll out equal size rotis,spread the stuffing and close with another roti.Slightly press it with hand and fry it on a non-stick tava.

I usually make this with veggies,but i saw mahima has added panner in this,so added panner.The taste is awesome.It is a instant hit with my kids.

Enjoy veg paratha.........................................

Palak Panner

There won't be anyone who doesn't like palak panner.I used to eat almost everyday when i was pregnant with my 1st child.I make this curry very often and keep on doing some or the other experiments.I don't use tomatoes as my doctor cousin told me not to combine tomatoes and palak, when eaten together they form stones hence my version of palak panner doesn't have tomatoes.

Ingredients:-

Palak 2 cups(chopped)

Kasuri menthi 4-5 tbsp

Onions 2

Panner 10-15 small cubes

Zeera 1 tbsp

Cinnamon 1

Clove 1

Garam masala 1/2 tbsp

Red chilli powder 1/4 tbsp

Ginger garlic paste 1/2 tbsp

Lemon juice 2tbsp

Method:-

1. Chop onions and fry till onions turn pink in colour.Cool it and grind to a fine paste
2. Blanch palak and kasuri menthi and grind it to smooth paste.
3. Deep fry panner cubes and keep aside.
4. Heat oil add clove,Cinnamon,zeera and ginger garlic paste.Saute till ginger garlic paste is cooked.
5. Add brown onion paste and saute till oil comes out.
6. Add salt,garam masala powder and red chilly powder.Saute for 2 mins.
7. Then add palak paste and if needed add little water.
8. Cook on a low flame for 3-4mins and add panner cubes
9. Cook till gravy is little thick.
10. Just before serving add lemon juice.

I hope you all will enjoy my version of palak panner.I got many compliments for this curry.

Gobi Panner Paratha

Ingredients:-

Wheat flour 2 cups

Porridge oats 1/2 cup

Salt

Oil

Stuffing:-

Cauliflower grated 1 cup

Panner grated 1 cup

Green chillies grated 2

Amchur powder 1 tbsp

Salt

Method:-

1. Make soft dough with wheat flour,oats and salt.


2. Mix cauliflower,panner,green chillies,salt and amchur powder


3. Roll out a thick roti.Place 2tbsp of the stuffing and close the edges


4. Flatten it and dust it with more flour and roll out until the stuffing is not seen.

5. Fry on non-stick tawa.

I always used to make paratha in a different method ie making two rotis spreading the stuffing on one roti and covering it with another.This is first time i made the paratha this way. I had porridge oats at home and we were not eating,i dont remember where i read about adding oats to wheat flour when making roti.I served paratha with curd and chat masala

Palak Panner Burji

Ingredients:

1/2 cup paneer (grated),

2 cups palak (chopped),

1 large onion,

1 tbsp ginger and garlic paste,

1/2 tbsp coriander powder,

1 tsp garam masala powder,

1/2 tsp chilli powder,

4 tbsp oil,

1/4 tsp zeera (cumin seeds),

Kasuri menthi leaves as per taste,

Salt to taste,

Chopped coriander leaves to garnish.

Method:-

1.Take oil in a handi, add zeera, when zeera is fried add ginger garlic paste stir for few min

2.Add chopped palak. Cook till the palak is cooked, if necessary add little water.

3.Then add kasuri menthi leaves,coriander powder,salt and chilli powder.Cook for another 2-3 min.

4.Then add grated panner, mix it well and cook for another 5min or untill all the water is dried.Before switching off the stove add garam masala and garnish with coriander leaves.

This recipe i contributed in http://foodatarian.com/