Category Archives: Paneer

Jhat Phat Paneer Stir Fry

Jhat Phat Paneer Stir Fry ( Quick Paneer Stir Fry )

As the name suggests, an extremely fast preparation. Keep all the veggies readily chopped the spices next to you, you can make this stir fry in a JIFFY. This stir fry goes well with a Bowl of Hot Soup and Crisp Toasted Bread. Apart from the soup and the toasted bread, this Paneer Stir Fry can be used as a stuffing for Wraps and Parathas.Goes well with a Simple Dhal and Jeera rice, Roties, Puries and PlainWhite Rice. 

Especially if you have home made Paneer, it is succulent, soft and melt in the mouth. I had lots of home made paneer. I planned this recipe and Voila the dish came out really DELICIOUS. Happy Stir Fry Making. Enjoy withYOUR FAMILY. 

Ingredients

Paneer ( cut  to  little thick strips ) – 3 cups

Sliced onion – 1 cup

Sliced tomatoes ( de – seeded ) – 1/2 cup

Sliced 3 coloured( red, yellow, green ) bell pepper’s – 1 cup

Minced garlic – 5 flakes

Everest Kitchen King  Masala Powder – 1 teaspoon

Kashmiri chilli powder – 1 /2 teaspoon

Coriander powder – 1/4 teaspoon

Jeera powder – 1/4 teaspoon

Turmeric powder – 2 pinches

Salt to taste

Sugar – 1 teaspoon

Garam Masala Powder – 1 pinch

To Season

Oil- 2 tablespoons

Jeera – 1 teaspoon

To Garnish

Finely chopped green coriander leaves – little

Chopped spring onion greens – little

Finely chopped green chillies – little

Ginger juliennes – little

Method

Heat a pan. Season. First, add the minced garlic. Sauté on sim flame to a golden colour. Add in the sliced onions and the turmeric powder. Once the onion turns transparent, add in the sliced tomatoes, sliced 3 coloured bell pepper, salt and sugar. Add all the spice powders one by one . Sauté  on high flame for 3 minutes. Add the Paneer pieces. Mix gently. Garnish and serve hot.

Chef’s Tips

1) Do not over cook the bell pepper. A little crunch has to be there.

2) Use all the spice powders in minimum quantity. The aroma will be subtle and nice.

 

 

 

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AVAL KOZHUKATTAI (STEAMED POHA DUMPLINGS) WITH KATHIRIKAI KOSUMALLI

AVAL KOZHUKATTAI

©Deepa Sekhar
©Deepa Sekhar

INGREDIENTS

Aval (Thin Poha) – 2 cups (Clean, wash and soak in sufficient water, just to cover it for 1 hour. Then drain and squeeze out excess water.)
Broken Moong dal (Yellow Dal) – 1/2 cup (Soaked in water for 1 hour and drained.)
Salt to taste

TO SEASON

Sunflower oil – 1 tablespoon
Mustard Seeds – 1 teaspoon
Urad dal – 1 teaspoon
Channa dal – 1 teaspoon
Grated Coconut – 3 tablespoons
Asafoetida powder (hing) – 1/2 teaspoon
Finely chopped green chillies – 2
Peeled and finely chopped ginger – 1 tablespoon
Finely chopped curry leaves – 1 tablespoon

METHOD

Take a big pan. Heat it on a medium flame. Add oil and mustard seeds and allow it to splatter. Then add the urad dal and channa dal. When they turn golden brown, add grated coconut, asafoetida powder, curry leaves, green chillies and ginger. Keep on sim flame. Sauté for 2 minutes. Then add the squeezed AVAL (Poha) and the drained yellow moong dal. Mix. Add salt to taste. Switch off the stove. Mix well. Transfer the mixture to a plate. Cool. Wet the hands and make medium-sized Kozhukattai, steam them in a steamer on medium flame for 8 to 10 minutes. Serve hot with Kathirikai Kosumalli.

©Deepa Sekhar
©Deepa Sekhar

KATHIRIKAI KOSUMALLI (BRINJAL KOSUMALLI)

Kathirikai Kosumalli is a favourite chettinad dish.  Tastes good with Aval Kozhukattai, Idiappam, Idli, Dosai, Pongal and Adai.

INGREDIENTS

Boiled, peeled and mashed brinjal – 2 cups
Boiled, peeled and coarsely mashed potato – 1
Finely chopped small onions (shallots) – 1 cup
Finely chopped green tomato – 1
Finely chopped chillies – 6
Salt to taste
A pinch of sugar
Thick tamarind extract – 1 cup

TO SEASON

Sunflower oil – 2 tablespoons
Mustard seeds – 1 teaspoon
Asafoetida powder – 1 pinch
Urad dal – 1 teaspoon
Jeera – 1 teaspoon
Finely chopped curry leaves – a little

TO GARNISH

Finely chopped curry leaves and coriander leaves – each 1 teaspoon

METHOD

Heat a big pan. Pour oil. Season all the seasoning ingredients, fry the freshly chopped small onions. Once they turn golden, add the tomato and green chillies. Sauté on medium flame for 5 minutes. Then add the mashed brinjal and potato. Cook for 5 minutes in sim flame. Serve hot garnished with finely chopped curry leaves and coriander leaves.

©Deepa Sekhar
©Deepa Sekhar

CHEF’S TIPS

1. Use thin Aval (Poha) for making kozhukattai
2. In the Kathirikai Kosumalli, do not boil the tamarind for a long time as it will give a bitter flavour.
3. Adding a pinch of sugar will give a good taste to the dish.

Aam Paneer Rasmise

A delightful gravy using ripe mango purée. Enjoy this dish when mangoes are in season.

©Deepa Sekhar
©Deepa Sekhar

INGREDIENTS

Diced paneer – 1 cup (Leave paneer in hot boiling water with 1/4 tsp of turmeric powder. Strain and use in the gravy when paneer has to be added.)
Ripe mango purée – 2 cups
Salt to taste
Sugar – 1 teaspoon
White corn flour – 1 teaspoon
Boiled, cooled milk – 1/2 cup
Garam masala powder – 1 teaspoon

FRY IN OIL AND GRIND TO PASTE

Chopped big onion – 2
Green chillies – 3
Garlic – 3 flakes
Ginger A small piece
Coriander seeds – 1 1/4 teaspoon
Cashew nuts – 6
Cardamom – 1
Aniseeds(saunf) a pinch
Khus Khus – 1 teaspoon
Oil to fry – 1 1/2 teaspoon

TO SEASON

Ghee – 1 tablespoon
Refined sunflower oil – 2 tablespoons
Jeera – 1 teaspoon

TO GARNISH

Finely chopped coriander leaves
Fresh red pomegranate seeds

METHOD

Heat a heavy bottomed pan. Add oil and ghee. Season jeera. Fry the paste on a sim flame for 5 minutes. Cover it with a lid. Then remove the lid, add the mango purée and milk mixed with cornflour. Add sugar and salt to taste. Add garam masala powder. Once the gravy thickens and oil seeps on the sides, drain the paneer and add to the gravy. Simmer for 5 minutes. Garnish and serve hot with puris, roti, jeera rice and plain rice.

©Deepa Sekhar
©Deepa Sekhar

CHEF’S TIPS

1) Fry the gravy in a sim flame, because of the cashew nuts in the paste. If high flame is used, the masala will get scorched.

2) Always use boiled and cooled milk to mix in with the corn flour.

3) Double frying the gravies in summer keeps them fresh for longer time.

4) If the gravy becomes thick add boiled and cooled milk to get the right consistency.

MALAI PARANTHAS

In Delhi, parathas are sometimes called paranthas. A soft and tasty parantha which everyone will love and ask for more!!!

©Deepa Sekhar
©Deepa Sekhar

INGREDIENTS

Wheat flour  – 1 cup
Maida  – 1/2 cup
Crumbled paneer – 1/4 cup
Coarsely powdered black pepper – 1 teaspoon
Whole jeera(Cumin seeds) – 1 teaspoon
Salt to taste
Sunflower oil – Sufficient to cook the paranthas

GRIND TO A PASTE

Green chillies – 2
Finely chopped spring onion greens – 1/2 cup
Finely chopped coriander leaves – 1/4 cup
Milk cream (Malai)- 3 Tablespoons

METHOD

Take a big plate. Sift wheat flour, maida and salt. Make a well in the centre. Add the crumbled paneer, pepper powder, jeera and the blended paste. Mix well. In case the dough is hard, sprinkle very little water and mix to a roti dough. Cover and keep aside for 20 minutes for the flavours to gel well.
Make small, slightly thick paranthas and shallow fry on a tawa with oil to a golden colour.
Serve hot with thick curds (dahi) and a pickle of your choice.

CHEF’S TIPS

Instead of milk cream, fresh cream can also be used.
Wrap paranthas in a cotton towel to keep it soft.
Ghee or ghee mixed with oil can be used to enhance the taste.
When warming in a microwave oven, wrap the paranthas in a cotton cloth.

CORN CHILLI CHEESE CUPCAKES (C4)

EGGLESS!!!!

These yummy cupcakes will just melt in your mouth and are extremely easy to prepare.
I have used refined oil(preferably sunflower oil) and buttermilk to give a feathery texture.

©Deepa Sekhar
©Deepa Sekhar

Preparation time: 30 mins
Baking time: 30 mins
Makes 12 medium cupcakes

INGREDIENTS

Maida – 1 1/2 cups
Milk powder – 5 tablespoons
Cornflour – 2 tablespoons
Baking powder – 1 tablespoon
Baking soda – 1 tablespoon
Grated corn – 3 tablespoons
Grated pizza cheese – 1/2 cup
Finely chopped green chillies – 1 teaspoon
Finely chopped spring onion greens – 3 tablespoons
Refined oil(preferably sunflower oil) – 1/4cup + 1 tablespoon
Powdered sugar – 1 tablespoon
Buttermilk – 1 1/2 cup
Coarsely crushed black pepper powder – 1 1/2 teaspoon
Salt to taste

METHOD

~ Preheat the oven at 180 deg centigrade.
~ Sift maida, cornflour, milk powder, baking powder, baking soda, sugar powder and salt.
~ Beat oil and pepper powder well. Add the chopped green chillies, finely chopped spring onions, grated pizza cheese, grated corn and mix well.
~ Slowly fold in the sifted ingredients. Mix in buttermilk slowly.
~ Take a cupcake mould. Line with paper cups and grease the inside of the paper lightly with oil.
~ Fill in the mix to 3/4 of the paper cup. Tap the cupcake tray gently.
~ Bake in a hot oven at 180 deg cent for 30 mins.

VIOLA!!! Enjoy your cupcakes as it is or with a hot drink of your choice.

CHEF’S TIPS

– Using of pizza cheese gives a stringy texture inside the
cupcake.
– Omit the green chillies if your preparing these for children.
– Tapping the cupcake tray gently after the mix is filled in is
very essential as it removes the air bubbles and allows the
cupcakes to rise well. Please do not open the oven whilst the cupcakes are baking.

SINDHOORI PANEER

Why I chose this name – because  the gravy has a kumkum colour, very simple, yet very tasty. A combination of both diced and crumbled paneer are used. The recipe for you!

Sindhoori Paneer

INGREDIENTS:

Diced paneer – 1 cup

Crumbled Paneer – 1 cup

Salt – to taste

Finely chopped onions – 1 cup

Coarsely powdered almonds and cashews – each 1 teaspoon

GRIND TO A FINE PASTE :

Ripe red tomatoes (chopped) – 6

Ginger – a small piece

Kashmiri chilli powder – 2 teaspoons

Garlic – 2 flakes

Cardamom – 2

Cloves – 3

Cinnamon –  1 small piece

Black pepper – 4

Ani seeds – 1/2 teaspoon

(saunf)

TO SEASON

Refined sunflower oil – 2 1/2 tablespoon

Jeera – 1 teaspoon

TO GARNISH:

Slit green chilli – 1
Crushed kasoori methi – 2 big inches
(Dry fry kasoori methi in a hot pan for 20 secs)
Butter – 1 tablespoon
Finely chopped coriander leaves(cilantro)
Lime juice – 1 teaspoon

METHOD

Heat a thick bottomed pan and add oil. Season jeera, add onions and fry in medium flame. Once the onions turn golden, add the almond and cashew powder. Sauté for two mins. Add the paste, fry until the raw smell goes and oil seeps on the sides. Add the diced and crumbled paneer. Cook on sim flame for 3 minutes till the gravy mixes well with the paneer. Switch off the flame.
Garnish with green chilli, coriander leaves, butter, kasoori methi and lime juice.
You can serve this delicious dish with hot naan, roti, jeera rice or plain steamed rice.
ENJOY!!!!
Please like, comment and share.

CHEF’S TIPS :

1. Always double fry the gravy.
2. Home-made paneer is the best.
Boil 1 litre milk. Add 2 big ladleful of fresh curd. Once the milk curdles, strain and store it in a glass or stainless steel container. Store it in the normal chill fridge compartment. Can store for upto 3 to 4 days but remember to change water daily and wipe the lid of the container.