Dhaba style ...Methi aloo-paneer

Happy weekend!

It's not every day that one can spend long hours in the kitchen preparing elaborate meals. But on weekends and holidays when the family is at home and there is more than enough time to go crazy in the kitchen. You can easily dazzle everyone with delicious meals- starting from a beyond-the usual breakfast to a hearty lunch to a four-course dinner.

  Today i am here with such interesting rich and creamy dish with fenugreek,baby potatoes and paneer/cottage cheese, A Perfect  dhaba style dish .This recipe is perfect for Saturdays and Sundays when you have more hours to devote to prepping and cooking, but you can just easily make them on any day of the week if it so please you. Savor this yummy recipe with your family and friends. Make your weekend table a place for good food and good times. Enjoy!

Ingredients

• 2 cups Fresh Fenugreek/Methi leaves
• 20 Baby potatoes
• 200 grams Fresh paneer/cottage cheese,crumbled
• 3 cups Full Fat Milk
• 2tbsp Fresh cream
• 1 Onion,chopped
• 2 medium Tomatoes ,pureed
• 1tsp Sugar
• 1/2tsp Turmeric powder/haldi
• 1tsp Cumin
• 1 Onion
• 2 tsp Ghee
• 1 tbsp Oil

For masala paste:

• 1 Onion
• 1inch Ginger
• 6-7 Garlic cloves
• 3-4 Green chillies
• 10 Cashew nut,cut into pieces
• 2tsp Poppy seed/Khus khus

For the Garam masala powder:

• 2(1 inch) pieces Cinnamon sticks
• 6-7 Cloves
• 4-5 Green cardamoms/elichi
• 1 Black cardamom/badi elichi
• 2tsp Coriander seeds
• 1tsp Jeera/cumin seeds
• 1tsp Fennel seeds/saunf
• 1/4 Mace
• 1/2tsp Pepper corns/kali mirch
• 1tsp Kasoori methi ( no need to roast)

Cooking Directions

1. Wash fenugreek leaves 2-3 times and drain.Sprinkle some salt to get rid of the bitterness if any.Keep aside for 30 minutes.
2. Wash baby potatoes well to get rid of mud if any and cut into half. Heat oil in a kadai and deep fry potatoes till light golden and take it on a plate.
3. Soak cashewnut and poppy seed in 2tbsp of warm water.
4. Grind all the ingredients for the masala to smooth paste along with soaked cashewnut and poppy seed.
5. Now dry roast all the ingredients to be powdered till you get the nice aroma of the spices.Let it cool completely before grinding to fine powder.
6. Now squeeze the fenugreek leaves to get rid of that extra water .
7. In a kadai, heat 2tsp of ghee and add cumin seeds. Once they crackle, add the fenugreek leaves and saute for about 5-6 minutes on low flame till all the moisture dries up and you get nice aroma.
8. Transfer the fried methi leaves to a plate and in the same pan add oil and add chopped onions and saute till light brown colour.
9. Add the ground paste, turmeric powder and roasted masala powder and mix all the spices well,saute the mixture till the oil comes on top.
10. Add the tomato puree next and saute till oil separates.
11. Add the fried baby potatoes, fenugreek leaves milk, cream, salt, sugar and a cup of water and cook for about 10 mins.
12. At last add the crumbled paneer and cook again for 3-4 minutes and switch off the gas.
13. Transfer to a serving dish,garnish with a tbsp of cream and serve hot with hot pulkas or roti.

Capsicum-Paneer Burji

Ingredients

• Capsicum 3 ( cut into small square pieces)
• 1cup Scrambled paneer/Cottage cheese
• 2 Onions (chopped)
• 2 Tomatoes
• 1/2 cup Green Peas(optional)
• 2tsp chilly powder
• 1tsp Garam masala powder
• 1inch Ginger ( finely chopped )
• 6-7 Garlic cloves( finely chopped )
• 2 Green chillies( finely chopped )
• 1/2tsp Cumin powder
• 1/2 tsp Kasoori methi(optional)
• 1/2tsp Turmeric powder/haldi
• 1tbsp Sunflower oil

Cooking Directions

1. Heat oil in a pan,add some jeera,let it splutter for a second,then add onion ,chopped garlic and ginger and green chilly and stir for a couple of mins or until onion turns to light golden colour.
2. Now its time to add our green peas (if you are using),stir for a while,then add tomatoes and saute for 2 mins.
3. Add in chilly powder,garam masala and turmeric/haldi and stir it well.Add salt to taste and a 1/2 cup of water to de-glaze the pan, cover it with a lid for 2 mins until peas are well cooked and the gravy thickens.
4. Now its time to add in our chopped capsicum, stir it well and again cover it, add little water if needed to help to cook the capsicum ( do not over cook the capsicum or else it will loose its crunchiness)
5. Lastly add in scrambled paneer and if you are using kasoori methi add at this stage and check for seasoning,if needed add more salt and cover it again for 2 mins on low flame,let the paneer soak the flavour of the masala. When the dish is almost dry switch off the flame .
6. Garnish with some scrambled paneer/cottage cheese or grated cheese and serve hot with roti or pulka

Cow's colostrum Kalakand...a famous Indian sweet

Recipe by Preethi baliga

Kalakand is a famous indian sweet of Uttar Pradesh and some parts of Rasjasthan prepared from milk and milk cheese/Paneer.But here i have used Cow's/bovine colostrum milk to prepare this dish as it is very healthy and good for growing kids.Colostrum is the early milk produced for a few days after delivery. In cows, it's called bovine colostrum. This milk is apparently rich in immunoglobulins which are certain types of protein involved in promoting the immune system and fighting germs. There are other types of compounds in it such as growth factors, nucleosides, etc., that are not found in regular milk.It really boost your immunity.

Prep time: 0
Cook time: 30 mins
Total time: 30 mins
Yield: 11/2cups
Ingredients

• 1cup 1st day cow colostrum milk
• 4 cups 2nd day cow colostrum milk
• 1cup sugar
• 1tsp cardamom powder
• 1tbsp Pistachios( chopped)
• 1/4tsp Kesar/saffron

Cooking Directions

1. Mix both 1st and 2nd days milk and pour this in a Sauce pan
2. Now start boiling the milk and keep on boiling till the water dries up completely.
3. when the mixture is almost dry add sugar and continue stirring for 10 mins or till its dry and leaves the side of the pan.
4. Add in Cardamom powder,crushed pistachios and saffron and mix it well.
5. Now transfer this mixture to a round plate and flatten it with a spoon and let it cool completely .
6. Cut into desired sized pieces and serve chilled

Shaam savera/Palak-paneer kofta in Makhni gravy

Recipe source: Sanjeev Kapoor

Ingredients for kofta:

Spinach- 2 bunch Approximately 3 cups( finely chopped)
Corn flour-1cup
Wheat flour-2tbsp
Green chillies-3-4(finely chopped)
Garlic-4-5 cloves( chopped)
Cumin -1/2tsp
Paneer/cottage cheese-150 gms/1cup
Salt to taste
Oil for frying

Ingredients for Makhni gravy:
Tomato-4
Onion-1
Ginger-1" piece
Garlic-8-9 cloves
Red chilly powder-1tbsp
Green chillies-1(finely chopped)
Garam Masala-2tsp
Kasoori methi-1tsp
Cornflour-2tsp(mixed with 1tbsp of milk)
Cardamom-2
Cinnamon-1" piece
Bay leaf-1
Sugar-1/2tsp
Butter-1tbsp
Cream-1cup

1st prepare Makhni gravy :

• Grind tomato,ginger,garlic and onion to smooth paste.
• Heat butter and a tsp of oil in a pan and add whole spices and stir them for a while.
• Then add chilly powder followed by chopped chillies and ground tomato paste.Saute for 5-6 mins or till the oil floats on top.
• Add garam masala,kasoori methi,sugar and salt to taste.Mix it well.Then add 11/2cups of water.Bring to boil,reduce heat  and simmer for 5mins.
• Stir in fresh cream and corn flour mixed with milk.Stir for 2mins and switch off the gas and garnish with coriander leaves.

Method of making koftas:

• Wash spinach under plenty of running water to get rid of any dirt and let it drain for a while.
• Grate paneer/cottage cheese and a pinch of salt and mix it well.Make 12  marble sized balls and keep aside
• Now add cornflour and wheat flour to chopped spinach/palak along with green chilly,garlic cumin and salt to taste.Mix it well to make 12 lemon sized balls.
• Take spinach ball and flatten them on your plam .Before that its better to apply little oil to your palm.now stuff the paneer balls in them.Shape into balls.
• Heat oil in deep frying pan and deep fry all the balls till crisp.Drain and keep aside.

Method of serving

;

• Tips:
• Cut koftas into halves and place on top of tomato gravy.Do not boil koftas in gravy as they may break.
• If the spinach dough is little soggy then you can add some more corn starch to make it little hard.

Stuffed Capsicum( Microwave)

This capsicum dish is very simple and easy to make.As it is a microwave dish it takes only few minutes to cook.  In this dish i  hav used a drop of oil , which makes a perfect diet food and for those who doesn't like  spicy food. 

           Come summer and i start hunting for simple and quick  recipes,so that i don't waste too much time in the kitchen.

Stuffed capsicum

Ingredients:-

Capsicum- 8(medium)

Potato- 4(grated)

Carrot- 1(grated)

Paneer(cottage cheese)-1/2cup(grated)

Chilly powder-1/2tsp

Sambar powder-1/2tsp

Asafoetida-1/2tsp(optional)

Garam masala-1 tsp

Salt to taste

stuffed capsicum before cooking

Method:- 

• Micro the grated potatoes for 3mins using 1tbsp of water in a micro safe bowl covered with a lid
• In the mean time clean and cut the capsicum from the top. Remove all the seeds and preserve the caps of the capsicum  for later use.
• Now take out the potatoes  from the micro and mix some grated carrots,chilly powder,sambar powder, garam masala powder,asafoetida,grated paneer and salt to taste.Mix all the ingredients well and  keep aside.
• Now stuff all the capsicum with this stuffing and cover it with cap
• Arrange  stuffed capsicum in a microwave safe bowl and microwave on high for about  7- 8 mins or till done.
• serve hot with rice or roti.

Note:- Same dish can be steamed in a steamer for about 15 mins or till done.

Shahi Paneer!!

Ingredients:-

Paneer( cottage cheese)-1/2kg( cut into oblong pieces)

Capsicum-2 diced

Onion-4 chopped

Tomato-4 chopped

Coconut-1cup(grated)

Kashmiri Red chillies-12-15(Soaked in warm water)

Ginger-2 (1"piece)

Garlic-1 big pod

Cardamom-10

Cinnamon-4-5 pieces

Cloves-10

Saunf(fennel seeds)-1tsp

Cashew nut-10

Raisin-1tsp

Kasoori methi(dried fenugreek leaves)-2tsp

Orange Red color(optional)-a pinch

Butter-1tbsp

Ghee-1tbsp

Salt to taste

Sugar-1/2tsp(optional)

Method:

• Grind soaked red chillies, ginger, garlic,2 chopped onion, 
• cinnamon, cardamom,cloves,fennel and tomato to fine paste with out adding too much water.Now the 1st masala is ready
• Now grind coconut and 6 cashew nut(remaing 4 preserve for the main dish)to smooth paste adding 2cups of water .Now the 2nd masala is reday
• Now heat a sauce pan add ghee.In that add remaining 2 chopped onion and diced capsicum saute till the onion turns to light brown color.
• Now add the 1st masala paste and salt to taste, saute till the oil floats on top.
• Then add the 2nd masala along with butter,kasoori methi,4 cashew nut chopped, raisins and sugar( if you are using)
• If you are using orange red color add it now.
• Cook until gravy thickens( if it is too thick then add little milk) and oil floats on top.
• At last add paneer pieces (keep few for garnishing)cover  and boil for 5 mins.
• Garnish with paneer pieces and fresh coriander leaves.
• Serve hot with roti or jeera rice.

Shahi Paneer

Palak paneer( cottage cheese in spinach gravy)

Palak Paneer is a specialty of north India but now it is quite famous in south India too especially vegetarians love this dish.I prefer home made paneer for my dish as it is very creamy and soft.

Palak paneer ,rice,curd ,dal and roti

Ingredients:-
Spinach(palak)-2 bunch
Full cream milk-1ltr(for paneer)
             or
Paneer-250g(cubed)

Palak Paneer

Cream-1/2 cup
Curd-1tbsp
Tomato-1chopped
Onion-2(chopped finely)
Cloves-5-6
Cinnamon-2 (inch pieces)
Cardamom-2
Green chilly-3-4
Ginger-1small piece
Garlic-8-9 cloves
Cumin-1tsp
Chilly powder-1tsp
Sugar-1/2tsp(optional)
Kasoori Methi(dried methi leaves)-1heaped spoon(optional)
Ghee or Oil-1tbsp(for cooking)


Method for making paneer:-

• Heat  milk on a high flame and when it comes to boil add lemon juice or vinegar to curdle.Once the milk curdles discard the water and  collect the cheese and transfer into a muslin cloth and tie it and keep under a weight for an hour .Let all the water to drain.
• After an hour you will get nice soft paneer .now keep this in the refrigerator for about 30 mins-1hour.
• After an hour take it out and cut into cubes and keep aside.

Method:-

• Separate the leaves of spinach from its stem.Now wash it properly and finely chop.
• Heat a pan add 2tsp of oil or ghee in that add cloves, cinnamon,cardamom,ginger,garlic,tomato,  1 choppped onion,Green chilly and little salt(as spinach too contain little salt).Saute till moisture evaporates.
• Now add chopped spinach leaves and fry till its half cooked or changes its color(dark green).
• Let it cool now trasfer this to a blender and make a fine paste.
• Before taking out add 3/4 of the cream and add to the paste and blend it well just for a second.
• Now heat a sauce pan add remaing ghee or oil,add cumin seeds .Let it crackle now add the chilly powder and 1onion chopped and saute till it turns to light pink followed by curd.Fry for few mins till oil comes to top.
• Now add the ground spinach paste and the kasoori methi if you are using
• Bring to boil at this stage add cottage cheese(paneer) pieces and boil again.check for salt and add sugar if you are using.Switch of the gas.
• Before serving add fresh remaining cream and serve with roti. 

Stuffed Indian Bread with cottage cheese and peas(Matar Paneer kulcha)

Ingredients for  dough:-

Maida(all purpose flour)-2cups
Wheat flour-1cup
Active dry yeast- 1tsp
sugar-1tsp
ghee(clarified butter)-1tbsp
warm water-1/4 cup
Milk  for kneading dough

Method:-

• To prepare yeast solution take a small bowl with little warm water mix in sugar and yeast.leave for 15 mins and your yeast is ready.
• Sieve maida and wheat flour add salt and ghee. Mix it well.Now add prepared yeast.Knead the soft dough with milk.Leave it for 2 hours.

 Ingredients for  filling:-
Paneer(cottage cheese)-200 gms
Frozen peas or fresh peas-1cup
Garam masala-2tsp
Chilly powder-1/2tsp
Ginger-1inch piece
Garlic-6-7 cloves
Green chilly-4
Mint leaves-1tbsp chopped
Coriander leaves-1tbsp chopped
salt to taste

Method

• Add all the ingredients except cottage cheese in a mixer grinder and grind it to a coarse paste. 
• Now mix the paste to the cottage cheese and  prepare the filling 

Step 1

Step 2

Step 3

Step 4

Step 6

Step 5

How to proceed: 

Step 1-Make small balls from the dough and roll into disc shape. Add a spoon full of the prepared mixture.

Step 2-Now fold the one side 

Step3-Now fold the othe side.

Step4-Now fold both the side to make a square shape.

Step 5-Roll into square shape roties and brush ghee while rolling

Step 6- Fry the kulchas on hot griddle by applying ghee(clarified butter) on both the sides.

Serve hot with any salad or with chutney or with tomato sauce.

RAsMaLai

Ingredients:-
Milk-2liters (full cream milk)
Sugar-11/2 cup
saffron -pinch
yellow food color or turmeric-a pinch
pista-8-10
almonds-8-10
cardamom powder-1/2tsp
Method:-

• Boil 1ltr milk in a deep sauce pan.Add a pinch of turmeric powder to give that vibrant yellow color and other 1litr milk in a shallow non stick pan.
• when milk in a deep sauce pan boils add half a juice of lime .when it curdles switch of the stove and transfer it to a plain clean cloth.Pour some water and hang the cloth to the tap or keep some heavy weight over the cloth,to drain the water from the cheese.keep this for 30 mins.
• Now the milk in the nonstick pan needs to reduce almost 60%.or till you get the right consistency.cook over a slow  flame stirring all the time.

 

•  Once its almost  done add saffron mixed in hot milk and little turmeric to get that color.Add sugar at this stage and stir it nicely.Boil until sugar dissolves fully.Now the RAS is ready.Sprinkle some cardamom powder and keep it aside.

• Next remove the cheese from the cloth and blend it through a food processor or mixer grinder using mince meat blade to smooth it out.
• Divide the paneer or cheese  into 25 small balls. roll each balls into your hand until a smooth ball is formed.Lightly press the balls to give it to a flat shape.if you want you can make 50 mini balls too.

 

• Now put 7 cups of water and the 1 cup of sugar into the pressure cooker.Dissolve the sugar and then add flat cheese balls.close the pressure cooker lid and cook until 1 whistle. Immediately switch off the gas and wait for exactly 5mins.Then take the cooker near the tap and pour some cold water over the cooker to cool down and pressure will go fast.
• Now open the lid and remove the cheese balls gently with wide spoon one by one.
• when its cools down slowly pick one balls at a time and gently press the balls with your palm to squeeze out the sugar water from the balls.
• when all the cheese balls are done.Slowly add these flat balls to the RAS mix it gently.
• Garnish with the pistachios and almond pieces and refrigerate at least 2 hours.