Who will say no to paneer, definitely none at home here, we just love paneer and i dont forget to pick them whenever i'll go to Indian groceries..its quite a routine for me to get them and often do anything with those Indian cheese, weekend i picked a paneer packet and prepared this quick and easy methi channa paneer masala with kasuri methi and cooked channa..This masala was tremendous and its quite easy to prepare, its tastes delicious along with rotis or parathas..Sending this droolworthy masala to Jay's Letz Relishh-Paneer and to my event CWS-Fennel Seeds and to Suma's Sidedishes From India and finally to LB-Chickpeas guest hosted by Nithu, event by Kiran and to Neha's Kid's Menu..



2cups Paneer cubes
1+1/2cups Channa (cooked)
1tbsp Kasuri Methi leaves (dry fenugreek leaves)1no Onion chopped
1/2tsp Cumin seeds
2tbsp Besan flour
1tsp Garam masala
2tsp Coriander leaves(chopped)
Salt
Oil

To Grind:
2nos Tomato(ripe n juicy)
1tsp Peppercorns
1tsp Cumin seeds
1tsp Fennel seeds
2nos Green chillies

Grind 1/2cup of the cooked chick peas/channa n keep aside..Fry the paneer cubes in oil and let them sit in hot water..

Meanwhile grind all the ingredients from the list 'TO GRIND' with half cup of water into fine paste n keep aside... heat oil in a pan, add the cumin seeds, fry until they splutters, now add the chopped onion,kasuri methi and salt,cook until they turns tenders, keep the flame in simmer n add the besan flour n fry along the onions..add the grounded paste of spices to the onion,kasuri methi n besan flour...they may turn thicker, stir them for a while in simmer, add the already grounded chick peas as well as the rest of the cooked chick peas, to the masala along the garam masala...add enough water to turn them as gravy..cook them for a while in medium flame..add the chopped coriander leaves n put off the stove.


Enjoy with rotis..

Also sending few more entries to Jay's event:
Paneer Tawa Masala
Gobi Matar Paneer
Shahi Paneer
Chilly Paneer
Paneer Makhanwala

Sometimes we completely forget certain spices since a long in our pantry, which we usually dont even think about those leftover spice powders while cooking, whenever i plan to go to Indian groceries, i'll go through my pantry to check wat i should pick while shopping, this time when i went through my pantry and my freezer, i found a bottle full of kasuri methi, ajwain seeds and few frozen paneer chunks..While browsing, i saw this beautiful paneer tawa masala at Jeyashri's blog, immediately the colour and simplicity of this dish attracted me a lot and i tried this paneer tawa masala for our dinner to serve along with rotis..Wat a delicious masala this dish is, u know even my H who doesnt like that much these sort of masala enjoyed having twice with his rotis, i followed exactly the same process as Jeyashri went for and we loved this delicious masala, thanks to Jeyashri for sharing this fabulous paneer dish..Sending to Jay's Letz Relishh-Paneer.



2cups Paneer (cubed)
1tbsp Kasturi methi
1/4tsp Turmeric powder
1tsp Chilli powder
1/2tbsp Chaat masala
1/2tsp Cumin seeds + Ajwain seeds
2nos Onions (chopped)
2nos Garlic cloves (crushed)
1/2tsp Coriander powder
3/4cup Tomato puree (prepared with 5 ripen tomatoes)
3tbsp Fresh cream
1/2tsp Garam masala
Oil
Coriander leaves (chopped)

Marinate the cubed paneer with chilli powder, chaat masala, salt and turmeric powder with few drops of oil (i added few drops of oil, thats the way the paneer get well coated with the spices)..keep them aside half an hour...

Heat few tsp of oil and fry the marinated paneer cubes until they turns brown on both side, keep aside..Heat enough oil in the same kadai, let splutters the cumin and ajwain seeds, add the crushed garlic cloves followed by chopped onions, saute everything well until the onions turns transculent..now add the coriander, tomato puree and bring everything to boil, cook until the oil get separates from the gravy..Add the already fried paneer cubes and garam masala to the gravy, cook for few minutes, finally add the cream, give a stir..add the chopped coriander leaves and put off the stove..

Enjoy with rotis..

Ras Malai, my most favourite desserts which i can eat anytime..When Srivalli announced this month"s Indian Cooking Challenge, i opened my mail very eagerly wat she choosed for this month, when i saw its was ras malai i was really excited to prepare my favourite milk sweet...I prepared ras malai yesterday evening, and served everyone at home after our dinner, my whole bowl of ras malai vanished within few minutes, everyone at home literally relished the bowl i served the rasmalai, they turned out prefect and very truly enjoyed each and every spoon of this droolworthy rasmalai...I didnt have any difficulties to prepare this rasmalai as i followed each and every steps given by Srivalli..




3litres Milk
3tbsp Vinegar
5cups Water
16Tbsp Sugar ( 8 for sugar syrup& 8 for milk syrup)
8nos Saffron strands
1/4cup Pista (chopped)
1tsp Maida flour
2nos Cardamom (crushed)

Boil two Litres of milk and let it cool. Refrigerate the milk for 12 hours. The next day or after 12 hours, remove the thick layer of skin formed over the milk. Now boil the milk, when the milk boils, add vinegar. wait for a minute or two, the paneer will start floating on top and the whey water will stay on the bottom of the vessel. Line a muslin or a cotton cloth over a bowl, filter the paneer and pour 2 cups of water on it, to remove the sourness of vinegar and then tie it well and let it hang on for one hour, till the whey water drops out completely..

Remove the paneer, knead for 5 minutes, add the maida flour to the paneer and make small balls..In a pressure cooker, add the three cups of water and 8tbsp sugar, bring it boil, add the paneer balls one by one and close the lid..cook in simmer for 15 minutes, tha balls will become double in size..Press gently to avoid the excess sugar syrup..

While preparing the sugar syrup, start making the milk syrup by boiling the milk to get reduced to half of the quantity.. add the sugar, saffron strands and crushed cardamom to the milk, mix everything well, and put the paneer balls to the milk syrup..Cool it completely and serve chilled topped with pistas..

Who will say to paneer dishes, not me...i always fond for our famous Indian cheese Paneer..I usually love making out paneer dishes in my own way but while going through Sailu's kitchen i got hooked to her easy and simple version of chilli paneer, eventhough i have tried already chilli paneer here..We enjoyed having this super delicious chilli paneer with rotis and we enjoyed having this droolworthy chilli paneer, obviously this chilli paneer goes to T&T-Saliu's Kitchen guest hosted by Lakshmi, event by Zlamushka..U can check Sailu's Chilli Paneer here...


250grs Paneer (cut as cubes)

I love anything with paneer especially pizza with paneer, just typing paneer pizza makes me drool...that much addict to pizza with paneer, i tried out this tandoori paneer pizza sterday for our dinner with a pizza base prepared with all purpose flour and wheat flour with baking soda instead of yeast mixture, this baking soda pizza base need an hour to raise also this pizza dough suits prefectly to make out this paneer pizza and i prepared a tandoori paste with store bought tandoori masala with jeera powder, coriander powder, garam masala, ginger garlic paste and dry basil leaves with curd..I marinated the paneer cubes in this curd-tandoori masala for an hour and used them over the pizza base without any pizza sauce....Finally i topped the pizza base with red onions, marinated paneer cubes, bellpeppers and few shredded cheddar cheese...We had a delicious dinner with this droolworthy pizza and a simple lettuce salad...Sending this tandoori paneer salad to Global Kadai-Indian Flavoured Pizza guest hosted by Lavi, event by Cilantro & to Champa's Bake Off Event...


Pizza Base:
2cups All purpose flour
1/2cup Wheat flour
1tsp Baking soda
1tsp Baking powder
1+1/2cups Luke warm water
1tsp Sugar
Salt

Sieve the all purpose flour, wheat flour, baking powder, baking soda together and pour the luke warm water,salt and sugar,mix everything well and knead as soft dough...arrange the dough in a greased bowl and keep in a warm place for an hour..

Tandoori Paneer:
250grams Paneer (cubed)
3tbsp Curd
1/2tsp Jeera powder
1/2tsp Coriander powder
1/4tsp Garam masala powder
1tsp Tandoori masala powder
1/2tsp Red chilly powder
1tsp Ginger garlic paste
1tsp Dry basil leaves
Salt

Marinate the cubed paneer with curd, ginger garlic paste, jeera powder, coriander powder, garam masala powder, tandoori masala powder & red chilly powder with dry basil leaves and salt, let this marinated paneer cubes sit for an hour, prepare this marination at the same time while preparing the pizza base..

Assembling the Pizza:
1cup Bellpeppers (cubes)
1no Red onions (diced)
1/4cup Cheddar cheese (shredded)
Few pinches of Pepper powder


Preheat the oven at 350F..Roll the pizza dough as a medium sized circle with a rolling pin, arrange the marinated paneer cubes without the marination curd, arrange the bellpeppers cubes, diced onions, shredded cheddar cheese over the paneer cubes and finally springle the pepper powder over the cheese...Bake this pizza in middle rack for 20-25 minutes, until the crust turns golden brown..

1cup Paneer cubes
10nos Saffron strands
1/4cup Hot water
1tsp Shah jeera
1no Onion (chopped lengthwise)
3nos Green chillies (slit opened)
1tsp Garam masala powder
1/2tsp Cumin seed powder
1/2tsp Pepper powder
Salt
1/2cup Mint leaves (chopped)
Oil

Soak the saffron strands in hot water and let them sit for half an hour..Heat enough oil in a large pan, add the shah jeera,let them crack..add immediately the chopped onions and stir until they turns transculent, now add the slit opened green chillies and chopped mint leaves, saute until the mint leaves shrinks...meanwhile heat few drops of oil and fry the paneer pieces on both sides until they turns golden brown, keep aside....Add the garam masala powder, cumin seeds powder, pepper powder,soaked saffron water to veggies and toss until the spice powders get well mixed...now add the already cooked basmati rice and toss gently also add the already fried paneer pieces to the rice and spices, toss everything gently..

Serve hot with any spicy side dish..

Rasgulla are known as bengali sweets, the most famous sweet prepared with paneer, cooked in sugar syrup..Rasgullas are always my favourite, i really want to make them some wat healthy and i tried making out rasgullas by adding some quick cooking oats with some fresh paneer which i prepared at home with full fat milk..They turned out really tremendous and even i was surprised to see this trial turned out fantastic..even my DH and everyone at home were surprised to hear that i prepared this rasgullas with oats, none will find out that much easily the oats u have added in this rasgullas when u serve this gorgeous juicy balls unless you tell them the secret ingredient the famous oats..These oats rasgullas tastes really fantastic when served chilled..


1litres Full fat Milk
1/4cup Quick cooking oats
2tbsp Lemon juice
1cups Sugar
2cups Water
2tsp Rose water
Few pistachio nuts for decorating

Heat the milk n bring it to boil, add the lemon juice n turn them until the milk curdle.. now pass the curdled milk through a muslin cloth..keep aside the whey.. wash out the curdled milk thrice with cold water to get rid from the lemony flavour...tie the both ends of the cloth n hang them for atleast 6hours..

After 6hours, the drained cheese (paneer) will be ready to get prepared as rasgulla...add the quick cooking oats to the paneer, knead them as smooth dough...shape the dough into small goal ball size, place a pistachio nuts and press over the paneer balls and keep aside...

Meanwhile prepare the sugar syrup, boil the water and the sugar, cook them until it becomes a single string constitency...now put the goal ball size paneer balls to the syrup, add the rose water n cook them well until they start floating..

Serve them chilled..

Traditionally Paneer Makhanwala is a special occasion dish which is quite rich in spices, heavy with cream and paneer..Its one of the favourite dish among the peoples who loves North Indian Cuisine..I had this delicious dish once in Indian restaurant quite long back..i was really planning to make out this dish since a long, after googling and searching through many sites, finally i have decided to make out this paneer makhawala with a combination of EC 's Paneer Makhanwala & Srimathi's version..I changed few things according to my tastebuds else i went for making out this delicious paneer makhawala which ressembles quite similar between those both versions..These paneer makhanwala served with naans together tastes fantastic and it was really a very fantastic feast for whoever loves dishes with paneer, with mild sour taste and reddish creamy colour this dish is definitely gonna take part an important place in our party menus..Thanks to EC & Srimathi for sharing this gorgeous cheesy dish which we loved much and enjoyed having...



2cups Paneer (cubed)
1cup Tomato pieces (ripen)
1no Onion (chopped finely)
1tsp Ginger garlic paste
1/2tsp Cumin seeds
1tsp Red chilly powder
3/4tsp Garam masala powder
2tbsp Kasuri methi( dry fenugreek leaves)
2tbsp Coriander leaves
1/4cup Fresh Cream
1/4tsp Shah Jeera
Salt
Oil or butter

Grind the chopped tomato pieces, cumin seeds, red chilly powder and garam masala powder as fine paste with enough water, keep aside..Fry the paneer pieces with few drops of oil until they turns brown and keep aside..Heat few tsp of oil or butter,add the finely chopped onions, saute until it turns transculent, add immediately the ginger garlic paste and the grounded paste to the cooking onions, saute everything well until the raw smells goes away..add immediately the crushed kasuri mehti leaves, salt, cream and paneer pieces..cook for few minutes, add enough water to the gravy to turn thick..

Finally add the chopped coriander leaves and serve hot as side dish for rotis, parathas or naans..

U have heard either matar paneer or gobi matar, i thought of making out a delicious dish by combining gobi, matar and paneer for our yesterday's lunch as side dishs for rotis..As i have told already once a week, am trying to have rotis or parathas for our lunch instead of having rice..voila i tried out this combination for our lunch and they tastes marvellous.. Gobi, mattar with paneer works out wonder and everyone at home loved this delicious combination, i went for simple ingredients and simple spices for making out this fantastic side dish, I dunno much about indian cauliflowers, but the cauliflowers we get here is Paris can be cooked really very easily without even water while making out curries,yes i cooked everything with the juices that oozes out from onions and tomatoes itself which is quite enough to cook the cauliflowers we get here, if i add water they may turn very quicky mushy while coming to green peas i didnt used frozen or fresh one, i used the dry green peas soaked overnite and pressure cooked for one hiss, as they also tends to turn mushy when they pressure cooked for a long..Such a delicious side dish na!!!..


20nos Cauliflower florets
1/2cup Green peas (soaked and cooked)
1/2cup Paneer cubes
2nos Onions (chopped finely)
2nos Tomatoes (chipped finely)
1tsp Ginger garlic paste
1tsp Red chilly powder
1tsp Coriander powder
1/2tsp Garam masala powder
1tsp Cumin seeds
2tbsp Coriander leaves (chopped)
Salt
Oil

Heat enough oil and fry the paneer cubes until they turns golden brown, keep aside..add again enough oil to the same pan, let crack the cumin seeds, add immediately the chopped onions and ginger garlic paste, saute until the onions turns transculent, add now the chopped tomato pieces and cook until they turns mushy..now add the cauliflower florets, cooked green peas with red chilly powder, coriander powder, garam masala powder and enough salt, saute everything in simmer until the spices gets well mixed with the veggies...

Cook everything in simmer until the oil get separates from the masala..immediately add the fried paneer cubes and coriander leaves, toss gently until the masala gets well mixed, cook everything in simmer for 5minutes and put off the stove..

Enjoy with rotis, y not with rice dishs..

Paneer Butter Masala is a delicious Punjabi dish, which is quiet popular in most of the northern part of India, the word paneer means to Indian cottage cheese which is prepared with thick milk and vinegar or lemon juice..This paneer butter masala is also called as Paneer makhani, my preparation of paneer butter masala goes for an easy and but not a quick preparation, yea this paneer butter masala takes a bit time consuming for making out onion puree, tomato puree and cashew paste but once all ur ingredients are ready, this masala will turn out quickly and prefectly awesome..I can eat paneer butter masala anytime almost every day, but the cream and cashew paste used to prepare this masala makes me little freaky anyhow its such a rich and delicious dish, we are die hard fans of this gravy thickened by using onion puree, tomato puree, cashew paste and cream..Needless to say that this paneer butter masala suits very well as side dish with Naan, rotis, parottas or with chapathis..

The weather is getting warmer.  There is an occasional bird chirping on the tree and signs of struggling but strong sprouts peeking through my snow covered back yard. I am itching to fold the blankets and woolies and stash them away. It's about time winter called it quits and gave way to spring.  What do you say?  My eyes are sore trying to will those struggling sprouts to break free and come forth.    All this mental wait for spring coaxes me to brighten my cooking!

 So, today's recipe is adapted from the world famous Punjabi cuisine and this will surely brighten your dreary days. Rich in flavors this cuisine is a delight. Tandoori chicken, Chicken tikka, Chole-Batura, Dal makhani, Kebabs. Makki-di-roti and sarson -ka-saag to name a few are the popular ones. Milk and milk products are an important part of their cuisine and kadhai/kadai paneer is no exception. I love this recipe especially for its simplicity, unlike most other paneer recipes.

I hope you will enjoy this paneer with the dash of spring colors.



Ingredients:

Paneer cubed- 400g
Bell pepper (green-cubed)- 1/3 cup
Bell pepper (red-cubed)- 1/3 cup
Tomatoes- 3 (finely chopped)
Ginger grated- 1 Tsp
Garlic grated- 2 Tsp
Coriander powder- 2 Tsp
Red chilli powder- 1 Tsp
Kashmiri chilli powder- 1 tsp
Chopped green chillies- 2
Kasuri methi(dried fenugreek leaves)- 1 1/2 Tbsp
Salt- To taste
Oil- 1/2 cup
Chopped coriander leaves-2 Tbsp

Method:

1.Cut the paneer and bell peppers into one inch cubes.
2.Shallow fry the paneer cubes till they start turning slight golden brown.Keep aside.
3.Now throw in the bell pepper cubes into it and fry them too, for 3-4 minutes and transfer onto a kitchen tissue paper.
4.Meanwhile heat 2 Tbsp of oil in another pan and saute the ginger and garlic.
5.To this add the chopped green chillies and tomatoes, cover and cook till the oil starts separating .
6.Add in all the spice powders except kasuri methi and saute for a couple of minutes.
7.Add the kasuri methi and mix well.
8.Now add the fried paneer and bell pepper to it and mix well.
9.Cover and cook for 3-4 minutes.
10.Throw in half the chopped coriander leaves, mix well.
11.Garnish with rest of the coriander leaves, serve with roti or naan.




Contributor: Namitha

Entered in Jay's 'Relish Paneer' Event