I was looking for variations in paneer and came across Paneer Pasanda Recipe on youtube. I really liked the way the dish was done, especially paneer stuffing and hence I came up with this one after few alterations to the recipe.


Ingredients
400gm Paneer
2 Spoon Raisins
1/4 Cup Corriander Leaves
2 Green Chillies
1/2 Spoon Maida
1/2 Spoon Corn Flour
2 Tomatoes
1/2 Spoon Jeera
1/4 Spoon Mustard
1/2 Spoon Turmeric Powder
1 Spoon Red Chilli Powder
1/2 Spoon Garam Masala
1/4 Spoon Jeera Powder
1/4 Spoon Corriander Powder
1/2 Spoon Kasuri Methi
1 Cup Cream
Salt to taste
Oil

Method

• Cut the paneer into triangle shaped pieces - medium sized
• Grate 3 pieces and rest keep aside
• With the grated paneer mix, finely chopped corriander, finely chopped green chillies and raisins. Keep aside
• For the other traingle shaped pieces, slit the paneer from diagonal side such that it gives little butter fly shape when slightly opened
• Fill-in the stuffing of -paneer and raisins that we kept aside.
• Mix maida, corn flour and water in a bowl to form paste
• Dip the stuffed paneer pieces in this mixture and keep aside.
• Heat oil in a pan and fry the stuffed paneer pieces in a pan over medium flame to light brown colour. Keep aside
• In same oil, let the mustard and jeera splutter.
• Add finely chopped tomatoes to this
• Add red chilli powder, jeera powder, corriander powder, turmeric powder, garam masala to this and cook till tomatoes are completely done.
• After the above mixture cools down, add kasuri methi and grind it in mixie to get smooth paste with fine particles of black mustard, jeera and kauri methi visible.
• In same pan add this paste and enough water and the fried stuffed paneer. Bring it to boil
• Add the salt and cream to this and cook for another minute or two.

Notes
I didnt cook kasuri methi before gridning, and kept its quantity little higher which gave the gravy very unique taste.

This is something similar to earlier posted bread roll but little different in shape and mixture and hence thought of posting it.


Ingredients
8 Bread Slices
1 Potato
1 Spoon Red Chilli Powder
1/2 Spoon Jeera Powder
1/2 Spoon Corriander Powder
1/2 Spoon Aamchur Powder
Salt to taste
Oil

Method

• Grate the potato and soak it in the water
• Drain the water and mix add red chilli powder, jeera powder, corriander powder, aamchur powder and salt to it
• Remove edges of bread and keep aside
• Take a bread sice and just put the bread in water for a split of second.
• Press the bread with both hands and remove the water
• Fill in the potato mixture in this and close the edges giving it sandwitch shape
• Fry it in oil over medium flame till brown on both sides.
• Repeat for all remaining bread slices.

Notes
Do not over dip the bread slice in the water or you wont be able to retain the shape as bread will soak all water and it will become very soggy.

Last week when we went to Ohris for dinner - Bengali Food festival, there I had this and it was so soft that, ajoy and me, we both thought it was more like french fries. So Weekend when I prepared light food, I decided to give this a try. Output was amazing.


Ingredients
2 Potatoes
Salt to taste
Oil

Method

• Grate the potatoes
• Wash the grated potatoes and spread it on the tissue paper to remove the water
• Heat oil and fry the the grated potatoes on medium low flame till golden brown in colour
• Sprinkle salt to taste and serve

Notes
To get crispy bhaja you have to be patient and fry it slowly on medium low flame
Even after removing from oil it becomes little darker after some time. So do not over fry it.
Also putting the grated potatoes in the water immediately will help in retaining their color.

This is another dish to make ajoy eat palak apart from palak puri. I make it frequently but never thought of posting the recipe. But this time since ajoy suggested of same, I am posting it here.


Ingredients
2 Spinach
200gm Paneer
2 Tomatoes
5 Spoon Cream
1/4 Spoon Corn Flour
1/2 Spoon Garlic Paste
1/4 Spoon Ginger Paste
1/4 Spoon Jeera
1/4 Spoon Turmeric Powder
1 Spoon Red Chilli Powder
1/2 Spoon Jeera Powder
1/2 Spoon Corriander Powder
1/4 Spoon Kasuri Methi
Salt to taste
Oil

Method

• Boil around 4-5 cups of water and keep spinach leaves in it for couple of minutes.
• Drain the water and grind the leaves in mixie and keep aside.
• Heat little oil in a pan and let jeera splutter in it.
• Add ginger and galic paste, turmeric powder followed by finely chopped tomatoes
• Saute for a while and add red chilli powder, corriander powder, jeera powder and kasuri methi
• Cook on low flame till tomatoes are completely done.
• Grind this tomatoe gravy along with palak paste prepared earlier adding enough water.
• Boil this mixture and add the paneer cubes in it. Cook till paneer is completely cooked.
• Add cream to this mixture.
• Mix corn flour with 4 spoon of water and add it to the boiling palak paneer and its ready to serve

Notes
Adding cream and corn flour gives the thickness to the gravy. I didnt add only cream because then there wont be palak taste left in the gravy and only corn flour because then it would turn gravy very bland. Adding both gives the right flavour and thickness to the gravy

This is one of my favourite in the restaurants, Standard recipy, less spicy and yet delicious.. I had tried this a month back and it turned out amazing, but had not been keeping enough enegry to take up pics and post recipies, so when yesterday when I prepared this, I thought of posting this here.


Ingredients
300gm Boneless Chicken
2 Tomatoes
1 Onion
1.5 Spoon Red Chilli Powder
2 Spoon Corriander Powder
1 Spoon Kasuri Methi
1 Spoon Jeera
1/2 Spoon Garlic Paste
1/2 Spoon Ginger Paste
A pinch of Orange Red Color
1/2 Spoon Sugar
1/4 Spoon Tomato Ketchup
1 Cup Cream
4 Spoon Butter
Salt to taste
Oil

Method

• Cut the chicken into rectangular pieces
• Marinate them with salt, 1 spoon red chilli powder, 1 spoon corriander powder, 1/4 spoon garlic paste and 1/4 spoon ginger paste
• Heat oil and fry the chicken pieces for 4-5 minutes. Keep them aside
• In same oil, add jeera and let it splutter.
• Add chopped onion, kasuri methi and remaining garlic paste, ginger paste, red chilli powder, corriander powder to this.
• Add water and let it boil.
• Add the finely chopped tomatoes and cook till tomatoes are completely done
• Grind this to paste in the mixer and keep aside
• In a pan, heat butter and add this paste and salt to it
• Mix 1/2 cup of water and orange color and add it to the gravy.
• Add sugar, ketchup and fried chicken pieces and bring to boil
• Switch the flame to low and add cream and cook for 4-5 minutes

Notes
While adding the cream dont forget to switch the flame to low as otherwise it wont mix properly

This was the quick and tasty pulav I cooked for Ajoy on saturday, when we were out of stock for all vegetables


Ingredients
2 Cup Prawns
2 Cup Rice
2 Onions
2 Spoon Cashews
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
1/2 Spoon Garam Masala
1/4 Spoon Corriander Powder
1/4 Spoon Cinnamon Powder
1/4 Spoon Cloves Powder
1/2 Spoon Garlic Paste
Salt to taste
Ghee
Oil

Method

• Marinate the prawns with the red chilli powder and salt to taste. Keep aside for half an hour
• Cook Rice and keep aside
• Heat the Oil and fry the prawns and keep aside
• In Same Oil fry chopped onions and cashews
• Add Garlic Paste and fried prawns in it and cook for a while
• Add turmeric powder, garam masala, corriander powder, cinnamon powder, cloves powder and salt to taste. Cook till prawns are completely done
• Add the cooked rice and salt in this
• Add the ghee from side and mix well. Cook for couple of minutes

Notes
I used around a spoonful of the oil for frying prawns and onions etc. and then around 2 spoons of ghee for the perfect flavour. Oil was exactly sufficient to cook prawns and ghee to mix rice with the prawns.

This is another quick and yet interesting dish that I tried on friday for dinner. The dish turned out nice and we enjoyed it over breakfast too :)


Ingredients
200gm Paneer
1/4 Cup Curd
1/2 Cup Pudina Leaves
1/4 Cup Corriander Leaves
1/4 Spoon Ginger Paste
1/4 Spoon Garlic Paste
4 Green Chillies
Butter
Salt to taste

Method

• Cut the panneer into cubes
• Grind pudina leaves, corriander leaves, ginger paste, garlic paste and green chillies with salt in the mixer to fine paste
• Mix this with the curd
• Marinate the paneer with this mixture and keep in fridge for half an hour
• Preheat the microwave to 250C
• Butter the baking tray and spread the paneer cubes over the pan
• Bake the paneer on 200C for 5 minutes
• Flip the paneer to cook on the other side and bake again on 200c for 5 min

Notes
These tastes amazing for dinner. For breakfast it was good but not as good as for dinner. So if you find that you have extra paneer cubes left then save them in fridge and bake whenever required.

With ajoy being back, I wanted to prepare something nice for him for breakfast, yet something that is quick. Then this recipe which my mom had told me came to my mind.


Ingredients
3 Cup Corn
1.5 Cup Rawa
4 Green Chillies
1/4 Spoon Ginger Paste
1/2 Cup Corriander leaves
1/4 Spoon Eating Soda
Salt to taste
Oil

Method

• Grind the corns and green chillies in the mixer to form fine paste
• Mix corn paste, rawa, ginger paste, finely chopped corriander leaves and salt to taste
• Add eating soda and little water if required to make the paste consistent
• Heat the aappe pan and sprinkle little oil
• Add the corn mixture to this and cook on medium flame from both sides

Notes
The paste should be consistent like the idly paste to get the best results.

Yesterday, while surfing through channels I came across this recipe and I instantly decided to try it out. The ingredients appealed me :) and I had them almost all available at home :)


Ingredients
2 Cup Seedless Dates
1 Cup Cashews
1 Cup Almonds
1 Cup Grated Dry Coconut
1 Spoon Poppy Seeds
1 Spoon Ghee

Method

• In a pan heat the ghee and add dates
• Let the dates cook with constant stirring. Keep aside for cooling
• Grind cashews and almonds separately and keep aside
• Grind the cooked date mixture to form fine paste
• Mix date paste, almond powder, cashew powder, grated dry coconut and poppy seeds
• Form lemon sized balls out of this mixture.

Notes
The recipe is simple and fast one. Nice item for prasad

Today I got an opportunity to experiment on different people and in different location :) Different people being mom and dad and different location is Pune, their place. I have come here for few days and taken over cooking so today for breakfast i just tried this quick and yet tasty item.


Ingredients
12 Bread Slices
2 Cup Grated Paneer
4 Green Chillies
Handful of Corriander Leaves
1 Spoon Red Chilli Powder
1/2 Spoon Jeera Powder
1/2 Spoon Corriander Powder
1/4 Spoon Amchur Powder
Salt to taste
Butter

Method

• Mix paneer, finely chopped green chillies, red chilli powder, finely chopped corriander leaves, jeera powder, corriander powder, amchur powder and salt to taste
• Butter one bread slice and keep the buttered side facing plate
• Spread the paneer mixture on top of this bread slice
• Put the other bread slice on top of it and butter the slice again
• Grill the sandwitch and serve hot
• Prepare remaining sandwitches following the same method

Notes
Buttering the slice before putting the mixture helps in not spreading the mixture while transfering to griller