Paneer Tikka: Tandoori Paneer

Ingredients:
For approx. 5 Servings

Paneer – 1 lb
Bell Pepper (red, green or yellow) – 2
Mushrooms small whole – 20
Pineapple chunks – 2 cups
Sweet onions – 1

For marinade:

Ginger minced – 1 tbsp
garlic minced – 1 tbsp
Green chili paste – 1 tbsp
Roasted cumin powder – 1 tsp
Thick yogurt – 2 cups
Lemon juice – 2 tbsp
Honey – 1 tbsp
Tandoori masala – 1 tbsp
Tandoori food color – 1 pinch
Salt to taste

Method:

• Cut paneer into 1 inch by 1 inch cubes. Keep aside. Cut bell peppers and onions in big chunks.
• To prepare marinade, add all the ingredients in a bowl. Mix well.  Now add all the cut vegetables and paneer to the marinade. Gently mix well.
• Cover it with plastic wrap and keep it in the refrigerator for couple of hours.
• Soak the bamboo skewers in water for 5 minutes. Take them out and wipe them. Keep aside. Or you can use metal skewers without soaking them in the water.
• Preheat oven on 375 degrees.
• Arrange paneer pieces on skewers alternately with bell peppers, onions, mushrooms and pineapple.
• Place the skewers on a grill or wire rack brushed with some oil. Grill for 15 minutes turning once in between.
• Cook till paneer pieces get golden brown on all the sides.

Serve hot with mint cilantro green chutney or Maggie hot and ketchup.

Quick and Easy Mutter Paneer [Green peas and cottage cheese in cream gravy]

When it comes to Indian vegetarian cuisine, Paneer dish is a must. Paneer also represents Punjabi cuisine. Mutter paneer is one of the most frequently ordered dishes in the restaurants. This is a quick recipe for mouthwatering mutter paneer [Under 15 minutes and without onions].

Ingredients: For Mutter Paneer (4 servings)

• Paneer [Indian cottage cheese]–1 lbs cubes
•  Mutter [Green peas] – 2 cups 
• fresh or frozen Tomato puree – 1/2 cup
• Ginger paste – 1 tbsp
• Garlic paste – 1 tbsp
• Cashew paste – 1 tbsp
• Yogurt – 1 cup
• Cumin seeds [Jeera] –1 tsp
• Turmeric powder- 1 tsp
• Red chili powder – 1 tsp
• Coriander powder – 1 tsp
• Kitchen king masala – 1 tsp
• Dry kasoori methi – 1 tbsp
• Light cream or whole milk – 1 cup
• Cooking oil – 1 tbsp
• Honey – 1/2 tbsp
• Salt as per taste

Method:

1. Heat cooking oil in a pan.  Add paneer pieces to the pan and shallow fry them until light golden brown. Drain on a kitchen towel and keep aside.
2. In the same pan, add cumin seeds and ginger, garlic paste. Fry till it turns golden in color.
3. Now add tomato puree and also add red chili powder, turmeric powder, coriander powder, kitchen king masala to it. Let it simmer for 3-4 minute.
4. Take the pan off the heat and gradually add yogurt to the gravy. Keep stirring. Now add cashews paste and mix well.
5. Add frozen or fresh peas and fried paneer cubes to the gravy. Add a cup of light cream or whole milk and salt to taste. Also add honey to balance the flavor. Bring it to a boil.
6. Let it simmer on medium low heat for 8 minutes.
7. Add finally add dry kasoori methi to mutter paneer and mix well.
8. The whole process will take less than 15 minutes, so it’s a quick and easy delight.

Serving Suggestions:
Enjoy Mutter Paneer with fresh roti/naan or fragrant basmati rice.

Thai Yellow Curry

Thai food is my favorite. It is very fresh, flavorful and easy to make. I have tried different Thai curries and yellow curry came out really good. I’m sharing my version of the yellow Thai curry with you. You can add any vegetables you like to the curry.

Ingredients:

For Thai Yellow Curry (4 servings)

White fresh Mushrooms  [sliced]– 3
Baby corns [cut in halves] – ½ can
Green bell pepper – 1/2 thinly sliced
Red bell pepper – 1/2 thinly sliced
Water chestnuts [sliced] – 1 can
Firm Tofu or Paneer [cubes]–1cup
Sweet onion [sliced]– ½
Fresh ginger-garlic paste- 1 tbsp
Cashews [halved] – ½ cup
Coconut milk – 1 can
Sugar – ½ tbsp
Vegetarian tom yum paste – 1 tbsp [contains galangal + kaffir lime leaves, essential for the Thai flavor] Note: [can be bought at any Asian supermarket]
Lemon grass stalk – 1 inch piece minced
Red or green fresh Thai chilies – 2 thinly sliced
Fresh turmeric- 1 /2 tbsp grated or Turmeric powder-1 tsp
Cooking oil – 1 tbsp
Salt as per taste

Method:

• Thoroughly clean the mushrooms by wiping them with a damp kitchen towel. [Please do not wash mushrooms as water makes them soggy.] Slice them.
• Prepare bell peppers, onions, water chestnuts, and baby corns as suggested.
• In a pan, heat 1 tbsp cooking oil. Add tofu or paneer and sauté for 2-3 minutes. Drain them out on a kitchen towel. Keep aside.
• In the same pan add sliced onions and sauté them for a minute on high heat. Add ginger-garlic to it. Also add all the vegetables [red and green bell peppers, water chestnuts, baby corns, mushrooms and Thai chilies. Sauté for 3-4 minutes.
• Add cashew halves, tofu or paneer, lemon grass, tom yum paste and turmeric. Sauté gently all together.
• Now add coconut milk to the pan. Add salt and sugar as per taste.
• Simmer the curry for 2-3 more minutes. Always taste the curry before serving and alter the taste as desired.

Serving Suggestions:
Serve Thai yellow curry hot with steamed jasmine or basmati rice.

Stuffed Mushroom Curry

Stuffed Mushroom Curry

Mushrooms can be cooked in a number of ways. Stuffed mushroom is the most appealing. I have modified it to make a curry with stuffed mushrooms. Hope you like the new version of it.

Ingredients:

For Stuffed mushroom curry (4 servings)

White fresh Mushrooms [large]  – 12
Paneer –1cup grated
Tomato puree- ½ cup
Ginger-garlic paste- 1 tbsp
Cashew paste – ½ cup
Mustard seeds [Rai] – 1 tsp
Cumin seeds [Jeera] –1 tsp
Turmeric powder- 1 tsp
Red chili powder – 1 tsp
Kitchen king masala – 1 tsp
Dry kasoori methi – 1 tsp
Whole milk – 1 cup
Cooking oil – 1 tbsp
Salt as per taste

Method:

• Thoroughly clean the mushrooms by wiping them with a damp kitchen towel. [Please do not wash mushrooms as water makes them soggy.]
• Gently take the stems out of mushrooms, which makes a hollow space in the mushrooms.

To make stuffing:

• Take all the cut stems of mushrooms and mince them finely.
• In a pan, heat 1 tbsp cooking oil and add half mustard seeds and half cumin seeds. When it starts splattering, add minced mushroom stems, grated paneer, half tsp turmeric powder, half tsp kitchen king masala, and salt as per taste. Sauté for 3-4 minutes.

To make gravy:

• In a pan, heat 1 tbsp cooking oil and add half mustard seeds and half cumin seeds. When it starts splattering, add ginger-garlic paste, sauté for couple of minutes and add tomato puree to it. Also add half tsp kitchen king masala, half tsp red chili powder, half tsp turmeric powder. Mix well and sauté for another 4-5 minutes.
• Add cashew paste and whole milk to the gravy. Let it simmer for further 4-5 minutes. Add salt and finally add dry kasoori methi to the gravy.

For mushroom curry:

• Fill the cleaned mushrooms with the above stuffing. Keep aside.
• In a pan heat, 1 tbsp oil and arrange the stuffed mushrooms in a single layer. Let it cook on each side for 4 minutes.
• When mushrooms are completely done, arrange them stuffing side up in the serving platter. Drizzle the gravy around the mushrooms and serve hot.

Serving Suggestions:
Enjoy Stuffed mushroom curry with fresh roti/naan or fragrant basmati rice.

Vegetarian Nargisi Kofte (Stuffed dumplings in creamy gravy)

Vegetarian Nargisi Kofta ( Stuffed dumplings in creamy gravy)

The word kofta is derived from Persian kūfta: In Persian, kuftan means “to beat” or “to grind” and hence Kufta means “beaten” or “ground”.
[From: http://en.wikipedia.org/wiki/Kofta]

Malai Kofta, vegetable kofta or nargisi kofta are different varieties of kofta made in Indian cuisine/Mughlai cuisine. I’m sharing with you my mom’s very special Vegetarian Nargisi Kofta.

For the Kofta: [Approx 8 Koftas]

Potatoes –3 medium
Paneer – 1 cup grated
Bread – 1 slice [cut the brown sides and use the white part only]
Cashews – 2 tbsp crushed
Almonds – 2 tbsp crushed
Golden raisins – 2 tbsp
Green chilies –2 finely chopped
Cumin powder – 1 tsp
Black pepper –1/2 tsp
Cardamom powder – 1/2 tsp
Sugar-1 tsp
Salt as per taste
Oil for frying the koftas

For the gravy:

Whole garam masala – 1 tbsp
Onion -1 (pureed)
Tomato puree – 2 cups
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chilies –2 finely chopped
Paneer – 2 tbsp grated
Cashew powder – 1tbsp
Red chili powder – 1 tbsp
Green chili -1 tsp (finely chopped)
Heavy whipping cream – 1/2 cup
Olive oil  –  2 tbsp
Garam masala powder – 1/2 tsp
Honey – 2 tsp.
Salt as per taste

Method: To make Kofta filing

• In a small bowl add 2 tbsp grated paneer, crushed cashews, almonds and raisins. Add chopped green chilies, cardamom powder, cumin powder, black pepper, sugar and salt. Mix well and make 8 equal portions if it. Keep aside.

To make Koftas:

• Boil, peel and mash potatoes in a bowl. Add grated paneer, bread and salt. Mix very well and form a smooth dough if it.
• Make 8 equal portions of the dough. Take each portion in your palm and place the kofta filing in the center. Cover the filing completely and form an oval shaped koftas. [Apply little oil on your palms to avoid koftas sticking on your hand].
• In a pan heat cooing oil and deep fry these koftas carefully till they are brown in color. Drain and keep aside.

To make gravy:

• Heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies. Cook for 2 minutes.
• Add tomato puree, red chili powder, garam masala powder and salt. Add grated paneer (2 tbsp) and cashew powder. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add honey and stir in heavy cream. Simmer for 2-3 minutes and gravy is ready.
• Serve koftas cut into halves or whole on top of the rich gravy. Do not boil koftas in the gravy as they are liable to break.

Garnish & Serving suggestions:

• Garnish with chopped Almonds and cashews.
• Enjoy with fresh naan, paratha or steamed basmati rice.

Paneer Pakora (Cheese fritters)

Paneer pakora (Cheese fritters)
Easy to make and yummy in taste, is the perfect explanation for this snack. It is appetizing to even look at. Kids absolutely love it.

Ingredients:
For Paneer pakora (4 servings)

Paneer (Indian cottage cheese) – 1 lbs
Besan (Bengal gram flour) – 2 cups
Cumin seeds – 1 tsp
Red chili powder – 1 tsp
Garam masala – 1 tsp
Turmeric powder – 1tsp
Baking soda – 1 pinch [optional]
Green chutney – 1 cup
Chaat masala – 1 tbsp
Water – 1 cup approx. (for making the pakora batter)
Cooking oil to fry
Salt as per taste

Method:

1. Cut the paneer in 2*2 inch square thin slices. Keep aside.
2. Prepare pakora batter by adding besan, salt, garam masala, red chili powder, turmeric and a pinch of baking soda in a bowl. Add water and mix well into a thick batter.
3. On the paneer slices, apply a layer of green chutney and cover it with another paneer slice. It will look like a sandwich.
4. Heat cooking oil for frying the pakoras. Check the temperature, if it is medium hot.
5. Gently cover these sandwiches in the pakora batter and fry it in the oil.
6. Fry till it turns golden and then drain it on the kitchen towel. Sprinkle some chaat masala to the pakoras when they are still hot.
7. After 2-3 minutes, cut the pakoras diagonally and serve hot.

Serving Suggestions:
Serve with maggi tomato ketchup and tea on the side.

Pineapple Fried Rice

Pineapple Fried Rice

Pineapple fried rice is one of my favorite entrée to order at Thai restaurants. This is my own version with few additions. Kids love it too.

Ingredients:

For Pineapple fried rice [6 servings]

Rice (Basmati) – 1.5 cups
Pineapple chunks – 1cup (fresh or canned)
Sweet Onion – 1/2 Medium size, Sliced
Capsicum (Green Bell pepper) – ½ cup, cut into thin stripes (julienne)
Carrot – ½ cup, cut into thin stripes (julienne)
Baby corn – ½ cup
Peas -1/4 cup
Paneer(Indian cottage cheese)- 1/2  cup small cubes [OPTIONAL]
Cashews – ½ cup (halved)
Spring onions – for garnish
Coconut milk – 1 cup
Ginger- 1 tbsp minced
Soy Sauce- 1.5 tbsp
Maggi Hot & Sweet Sauce – 1 tbsp
Garlic chili sauce -1 tbsp
Oil for frying -2 tbsp
Salt to taste

Method:
1. Cook the rice with 2 cups of water and 1 cup coconut milk. Let the rice cool completely or let it sit in the refrigerator for couple of hours after cooking. This recipe is good for using leftover white rice too.

2. Rinse and prepare all the vegetables as directed.

3. Cut paneer into small cubes and shallow fry it. Keep fried paneer aside.

4. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the minced ginger and stir-fry briefly until aromatic.

5. Add all the vegetables, pineapple chunks and cashews. Stir fry on high heat for 2 minutes.

6. Add cooked rice carefully and mix well. Add fried paneer cubes to it.

7. Stir in Soy sauce, Maggi Hot & Sweet sauce, Garlic chili sauce and salt. Cook for few more seconds.

Garnish:
Garnish pineapple fried rice with cut spring onions and serve hot. If possible it can be served in the hollow shell of the fresh pineapple.

Note: You can increase or decrease the amount of sauces according to your taste.

Chili Paneer

Chili Paneer [Spicy cottage cheese and green bell pepper]

Simply flavorful and yummy Indo-Chinese entrée. My son, Sohum’s all time favorite food. This recipe calls for some heat, which adds the unique flavor to the recipe. So don’t worry and try it 🙂 .

Ingredients:

For Chilli Paneer [6 servings] 

To make paneer batter:
Corn flour – 1.5 tbsp
Maida (All purpose flour) – ½ tbsp
Black pepper -1 pinch
Salt to taste
Oil for frying paneer-2 tbsp 

For Chili Paneer:
Paneer (Indian cottage cheese) – 1 lbs, cut into thick long strips
Sweet Onion – 1 Medium size, cut into squares
Capsicum (Green Bell pepper) – 1 cup, cut into squares
Ginger- 1 tbsp minced
Garlic – 1 tbsp minced
Soy Sauce- 1.5 tbsp
Hot & Sour Sauce-1 tbsp
Maggi Hot & Sweet Sauce – 1 tbsp
Garlic chili sauce -1 tbsp
Sugar -1 tsp
Oil for stir frying -1 tbsp
Salt to taste

Method:

• Cut paneer into thick long strips. Keep aside.
• In a bowl take corn flour; add Maida, a pinch of black pepper and salt. Add water and make a runny batter.
• Heat 2 tbsp of oil in the pan. Cover the paneer cubes in the above batter and fry it. Towel-dry the fried paneer pieces and keep aside.
• Heat 1 tbsp of oil in the pan. Add minced ginger-garlic to it. Sauté for a minute. Add onions, bell pepper and fried paneer. Stir fry on high heat for 2 minutes. Add soy sauce, Hot & sour sauce, Garlic chili sauce, Maggi hot and sweet sauce, sugar and salt. Keep stirring for couple of minutes.

Garnish:

Garnish Chili Paneer with cut spring onions and serve hot. Enjoy with hot steamed basmati rice or sticky rice.

 Note: You can increase or decrease the amount of sauces according to your taste.

Cashew nut stir-fried vegetables with Paneer

Cashew nut stir-fried vegetables with Paneer

A Simple and flavorful vegetarian delight. Absolute favorite for even hard to please crowd, you know what I mean :-).

Ingredients:

For Stir-Fried Vegetables [6 servings]

Paneer (Indian cottage cheese) – ½ lbs, cut into bite-size cubes
Sweet Onion – 1/2 medium size, sliced
Capsicum (Green Bell pepper) – 1 cup, sliced
Mushrooms (any variety) -1/2 cup, sliced
Baby corn-1/2 cup, cut into halves
Carrot – ½ cup, cut into thin stripes
Water Chestnuts – 1 can
Snow peas – ½ cup
Green beans-½ cup, cut into bite size pieces
Cashew nuts -1/2 cups, halves
Ginger- 1 tsp minced
Garlic- 1 tsp minced
Soy Sauce- 1.5 tbsp
Honey -1 tbsp OR Brown Sugar – 1 tbsp
Lime Juice- 1 tbsp
Kung Pao Sauce- 1tbsp
Maggi Hot & Sweet Sauce – 1 tsp
Garlic chili sauce -1 tsp
Oil for stir frying -2 tbsp
Salt to taste

Method:

1. Prepare all the vegetables as directed.

2. Cut paneer into small bite size cubes and shallow fry it. Keep fried paneer aside.

3. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the minced ginger and  garlic and stir-fry briefly until aromatic.

4. Add onions and carrots first and stir fry on high heat for 30 seconds.

5. Add rest of the vegetables and stir-fry for another 2 minutes. Add fried paneer cubes to it.

6. Stir in Soy sauce, Kung Pao Sauce, Maggi Hot & Sweet sauce, Garlic chili sauce, Lime juice, honey (or brown sugar) and salt. Cook for a few more seconds.

Serve hot with steamed rice or noodles and Enjoy.

Note: You can increase or decrease the amount of sauces according to your taste.

Vegetable Chow mein [Indian style noodles]

Vegetable Chow mein [Indian style Noodles] with Paneer

This is the recipe for Indian style Vegetable Chow mein noodles. Kids love it and grown-ups too. 🙂
So make it spicy (following the recipe) for adults and less spicy for kids.

Ingredients: For Chow Mein [4 servings]

Packet Noodles (I use Organic flat wheat noodles from Trader Joe’s)
Paneer (Indian cottage cheese) – 1/2 lbs
Sweet Onion – 1/2 Medium size, Sliced
Capsicum (Green Bell pepper) – 1/2 cup, cut into thin stripes (julienne)
Cabbage – 1 cup, cut into thin stripes (julienne)
Carrot – 1/2  cup, cut into thin stripes (julienne)
Water Chestnuts – 1 can
Snow peas -1/2 cup
Bean sprouts – 1/2 cup
Spring onions – for garnish
Ginger- 1 tbsp minced
Soy Sauce- 1.5 tbsp
Sugar -1 tsp
Hot & Sour Sauce-1 tbsp
Maggi Hot & Sweet Sauce – 1 tbsp
Garlic chili sauce -1 tbsp
Oil for stir frying -2 tbsp
Salt to taste

Method:

• Boil the noodles for 4-5 minutes or as the package directions. Do not over cook. Wash under cold water and keep aside.
• Rinse and prepare all the vegetables as directed.
• Cut paneer into small cubes and shallow fry it. Keep fried paneer aside.
• Heat the wok and add 2 tablespoons oil. When the oil is hot, add the minced ginger and stir-fry briefly until aromatic.
• Add all the vegetables except bean sprouts and stir fry on high heat for 2 minutes.
• Add boiled noodles carefully so they don’t break. Add fried paneer cubes to it.
• Stir in Soy sauce, Hot & Sour Sauce, Maggi Hot & Sweet sauce, Garlic chili sauce and sugar. Stir in the bean sprouts. Cook for a few more seconds.

Garnish:
Garnish Chow mein with cut spring onions and serve hot.

Note: You can increase or decrease the amount of sauces according to your taste.