Shahi Paneer

Shahi Paneer is one of the famous Mughali Cuisine side dish, as the name says Shahi means Royal it’s one of the very rich gravy. I have heard about this but didn’t have any idea how to make. When I am searching about this got lot of confusion then thought ask my friends for original recipe, finally got help from one of my co blogger Vaishali tried her version and it was awesome which I am sharing here. Thanks vaishali for your recipe.

For the next three days I am going to post under Cooking with Colors theme for BM. Valli gave a list of ingredients for colors, when I am going through that felt need to thank God for giving us such a wonderful colors in our food. For the first day I choose white color the given ingredient was Paneer.

 

Ingredients:

Paneer	1 cup
Tomatoes chopped	2 cup or 3 medium size
Cashew nut	7-8
Ginger chopped	1 Tbsp
Garlic chopped	1 Tbsp
Roasted Cumin powder	1 tsp
Kasthoori Methi	1 Tbsp
Chili powder	2 tsp
Turmeric powder	¼ tsp
Fresh cream	½ cup
Cilantro	for garnish
Salt
Oil

 

Directions:

1. Soak cashew in hot water for 10 – 15 minutes. Grind tomatoes and soaked cashew to a smooth paste.
2. Heat oil in a pan, fry ginger and garlic with a pinch of hing (optional), then add the ground tomato paste.
3. Allow it to cook for 4-5 minutes, then add cumin powder, chili and turmeric powder. Give it a nice stir, add methi salt and enough water and allow it to cook until the oil start to ooze out.
4. In this stage add paneer and cream mix well and allow cooking when it comes to first boil. Turn off the stove and garnish with cilantro. Serve this with rice or roti.

 

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Rosgolla

This is my last post for this week BM 26; today it’s going to be Indian sweet there are lots of sweets using paneer. Today I am going to share Rosgolla one of the famous Indian sweets originates from West Bengal.

I learn this from one of my best friend few years back; I have tried this lot of times. But after a long time I made these rosgolla to post in my blog. But this is the first time I tried this using maida and baking powder it was very soft and spongy. I came across this recipe from an eBook Sweets Mithai by Vaishali Parekh.

Ingredients:

Paneer	From 4 cups milk
Sugar	1 ½ cups
Water	3 cups
Maida (all purpose flour)	1 tsp
Rose water	few drops
Baking powder	a pinch

 

Directions:

1. Knead paneer with maida and baking powder to make soft and smooth paste.
2. Divide into 18 – 24 equal portions (I made 20) rounds or half the size of rosgollas as desired.
3. Add sugar and water in a pressure cooker, allow it to dissolve, when it start to boil add the round paneer and cook for 1 whistles or steam cook for 15 – 20 minutes in medium low flame.
4. Once pressure is released add rose water and enjoy hot or cold.

Note:

• How to make paneer?
• Check my previous post.
• How to check the consistency of paneer?
• After you knead take a small portion in your hand and rub using your fingers couple times. Try to make a small round ball if the surface is smooth you can proceed. If you find cracks add 2-3 drops of water to paneer and again knead.

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Paneer Ke Chawal / Indain Cheese Rice

For second day of BM 26, my theme is rice, as I choose paneer as main ingredient. Paneer ke Chawal is a Punjab cusine I tried this from India cookbook by Pushpesh Pant.

This is the first recipe I am posting as soon I cook and taste. Because of time consistent I prepared using rice cooker and since I was running out of green chili I added chili powder.

Ingredients:

Basmati rice	1 cup
Paneer cubes	1 cup
Peas	½ cup
Onion chopped lengthwise	½ cup
Clove	2
Bay leaves	2 small
Green chili	2
Turmeric powder	a pinch
Mint leaves	20
Lemon juice	2 tsp
Salt	as needed
Oil	as needed
To Garnish:
Ghee	1 Tbsp
Onion	½ cup
Cashew nuts	2 Tbsp

 

Directions:

1. Soak rice for 10 – 15 minutes.
2. Heat ghee in a pan, roast cashew nut and keep it aside. In the same pan fry onion for 5-7 minutes or until golden brown, keep it aside.
3. In another pan, heat tablespoon oil and fry paneer and keep aside, in the same oil fry clove and bay leaves. Add onion sauté for few minutes, add green chili and mint leaves sauté for 4-5 minutes.
4. Add peas and turmeric powder and chili powder and saute for another 2-3 minutes. Drain the soaked rice and roast it with peas until moisture leaves.
5. Transfer to rice cooker and add salt and 2 cups of water allow it to cook.
6. When rice is ¾ cooked add paneer and gentle mix and continue cooking.
7. Once the rice is cooked add roasted cashew nut, fried onion, lemon juice and chopped coriander leaves.

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Homemade Paneer

For second week of BM 26, I choose cooking from book. Hope you will be thinking it’s a easy topic but srivalli gave a twist, which made most of us to scratch the head. Here is the twist, from any three book, pick one ingredient and cook three different combination.

I choose paneer as my ingredient and combination are Basic, Rice and Indian sweet. Today it’s going to be basic, home made paneer. I haven’t tried paneer using curd, this is my first time it smelled awesome. Recipe source is Mrs S. Mallika Badrinath.

Ingredients:

Milk	1 litre
Fresh curd	1 cup

 

Directions:

1. Heat milk in a heavy bottomed vessel; keep stirring occasionally to avoid burning. When it starts to boiling, add curd and reduce the flame. Gentle stir the milk once or twice, when the milk curdles completely and water separated, remove from heat.
2. Cool for 5 minutes and strain through a muslin cloth or pour it over a sieve. Hand the muslin cloth till all water drains by itself (half hour).
3. Don’t squeeze, put this on a flat plate with cloth, press with another plate and put a heavy weight on top of it.
4. After one hour remove the weight and take the paneer out of the cloth and cut into desired shape.
5. The water which is drained from milk is called “whey” which is very nutritious, can be used in gravies and for roti dough’s.

Tips:

• Instead of curd you can use 2 Tablespoons lemon juice with 2 Tablespoons water to dilute it. Wash the paner in running water before hanging it. This is to remove the lemon smell. If you skip this step it will reflect in your dish.
• If your using this paneer to make sweet don’t put weight on the paneer after the water is drained by itself, gently squeeze once or twice and use accordingly.
• When shallow frying heat oil moderately, no smoke should be seen.
• After frying, plunge it to warm water until it is required, this helps to keep the paneer soft.
• Most of the paneer used gravies, it should be added before removing from heat, if the gravy is boiled after adding paneer then it will lose its shape.

 

 

 

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Moong Paneer

When I was looking for BM #26 cooking from book theme, I came across this recipe from Mallika Badrinath’s delicious vegetation curries. I started to cook with fingers crossed how it’s going to turn out. I never thought moong and paneer will be such a good combination. We all loved this with roti even it’s good for pulav.

 Ingredients:

Whole Moong dal	¼ cup
Paneer (one inch cubes)	250 gms
Tomato paste	2 Tbsp
Onion finely chopped	½ cup
Curd	1 Tbsp
Garam masala powder	1 tsp
Salt
Oil
Group 1
Onion	1 small
Garlic	3 pods
Ginger	¼ inch
Turmeric powder	¼ tsp
Red chili powder	1 tsp
Coriander powder	½ Tbsp
Group 2
Cashew nut	5 - 6
Almond	5 - 6

 

Directions:

1. Shallow fry paneer, in hot oil, once it turns golden brown turn off the stove, drain excess oil and put that panner in warm water until it’s needed.
2. Dry roast the moong dal until nice aroma comes. Wash and pressure cook for 3 whistles.
3. Soak group 2 in hot water for 15 – 20 minutes.
4. Heat two tablespoon oil, sauté onion when it turns pink add grind masala (group 1)and fry until raw smell leaves.
5. Add tomato paste and cook until oil separates.
6. Add cooked dal and whipped curd and salt, cook for another two minutes.
7. Meanwhile, peel the skin of almonds grind both to smooth paste with little water.
8. Add the grind paste to gravy with garam masala, and cook until thick.
9. Finally add paneer squeezing from warm water and cook for 1- 2 minutes.
10. Add chopped coriander and turn off the stove, serve with rotis and poori’s.

 

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Paneer Boli (Paneer Obbattu)

Boli is one of the famous sweet in south India; its origin is karnataka and they call it as obbattu. I learnt this from my mom she mainly use kadalai parru or coconut for filling, for a change I tried this with paneer and coconut. After couple tries I got the correct proportion and it turned good.

Ingredients:

For Dough:

Maida (All purpose flour)	¼ cup
Salt	A pinch
Oil	2 Tbsp

 

For Filling:

 

Paneer shredded	¼ cup heaped
Coconut shredded	¼ cup heaped
Brown sugar	3 Tbsp
Cardamom powder	¼ tsp
Yeilds: 5 boli's

 

 

Directions:

1. Make a soft dough by mixing maida salt and enough water (approximately 1 ½ Tbsp). Add oil and knead well it will turn soft and elastic. Keep it aside.
2. Dry roast coconut until nice aroma comes. Mix paneer, coconut, brown sugar and cardamom. In this stage check sugar.
3. Make small lemon size balls. For this ratio you can make 4-5 balls. It’s bit hard to make balls but press hard and make like ladddus.
4. Now divide the maida dough to 6 equal parts or balls. This ball should be half the size of laddu.
5. Now take one maida ball and flat it in your palm. Place one laddu in center and pull all the edges and cover it.
6. In a banana leaf apply oil and place the laddu and press using your finger to flatten. As you do for paratha.
7. On a hot tava toast this with few drops of oil or ghee on both sides.
8. Repeat step 5 to 7 for rest of the laddus.

 

 

Tips:

• While mixing maida add water very carefully maida will not take more water.
• It’s bit hard to flatten when compared to parrupu boli. I made 3-4 inch diameter boli small lemon size laddus.
• I had one extra portion of maida dough. Take maida dough very less as mentioned or else it won’t taste good.
• Apply oil in hand when you start to work with maida dough (from step 5).
• If you didn’t get banana leaf you can use zip lock bag or any thick plastic cover.

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