Kalakand

Finally its the day :4 and tomorrow My Ganesha will go away. Hoping he goes happy and promise to come back next year. For today's Bhog I prepared this milky Kalakand. Its one of my favourite mithai of all time.
The slight crumbly texture and the intense cardamom taste makes it a sweet to die for.
I have used freshly homemade paneer to make this.
The recipe is inspired by one of the fellow bloggers Priyanka Sushant Verma from Cook with Priyanka.

Kalakand

Ingredients
1cup Paneer (Homemade Paneer)
200ml Condensed Milk (Milkmaid)
1tbsp Cardamom Powder
10-12 Chopped Pistachios


Procedure:

• Make the fresh paneer using the recipe in the link.
• Now in a pan, add in the paneer and the milkmaid.
• Mix well.
• Keep stirring till it starts to leave the pan.
• At this point add in the cardamom powder.
• Mix well.
• Cook till most of the moisture goes away.
• Switch off the gas.
• Take a tray, grease it with ghee.
• Pour the mixture on the tray.
• When it cools down, cut into pieces. 



Kalakand

• Serve. 

Shaam Savera (Spinach Kofta in Tomato Gravy)

A lot happened since my last post. I was blessed with a baby boy and time just with my little bundle of joy. I got so busy tat I had no time to cook and try new recipes or I never wanted to leave my baby alone. But now he is 4 months old so i am back with one of my most favorite recipes.
This is the dish which I always order whenever I go for dinner at Yellow Chili- Sanjeev Kapoor's Restaurants. Sham Savera is their signature dish. Made up of Spinach and rich tomato gravy this dish is surely the master of all the kofta recipes.

This recipe is adapted from Sanjeev Kapoor's website with little variations here and there.

Shaam Savera

Ingredients:
For Koftas:
500gms Spinach Leaves
2tsp Gram Flour (Besan)
Salt to taste
2tbsp Oil
1tsp Ginger-Garlic Paste
1tsp Turmeric Powder
1 Green Chilly (finely chopped)

For the filling of Kofta:
100gms Fresh Homemade Paneer
Green Cardamom Powder
Salt to taste

For the tomato Gravy:
5 Ripe Tomato (made into puree)
1tbsp Ginger-Garlic Paste
3tbsp Cashew Nut Paste
Salt to taste
2tbsp Butter
1 Green Chilly

Procedure:
For the Koftas:

• In a bowl add in the grated paneer. 
• Add in green cardamom powder and a pinch of salt.
• Remove the stems of the spinach leaves.
• Boil them in 4 cups of water.
• When cooled finely chop them
• Take a pan, add in 2tbsp of oil, add in cumin seeds + Ginger garlic paste + Chopped Spinach + 2tbsp of besan. Mix them well.
• Cook till all the water evaporates.
•  Add in salt + turmeric powder.
• Remove from stove Allow it to cool down
• Divide the spinach and paneer mixture into equal balls.
• Now take each spinach portion, press it on your palm, place a ball pf paneer in it.
• Gather it together, make into a ball.
• Do the same with the remaining spinach and paneer mixture.
• Roll the balls in cornstarch if required.
• Heat a kadhai for frying these balls.
• Fry till golden brown.
• Drain on absorbent paper.

For the gravy:

• Heat 2tbsp oil, add in ginger garlic paste.
• Now add in tomato puree.
• let it cook till the oil separates.
• Add in salt + red chilly powder.
• Allow it to cook.
• add in cashew paste. mix well.
• Add in butter. Mix it well.
• Allow it to cook for 2 minutes.
• Half the koftas. Place on the gravy
• Serve

Tri-coloured Rice: Celebrating Republic Day

Its Republic Day so I decided to something which depicts the flag and Indianism. and what better than using Rice with vegetables.
I have used all natural ingredients no artificial colors are used in making the rice.

Tri-coloured Rice

Ingredients:
1.5cups Basmati Rice (Dividing into 3 equal parts)
Water to boil
Salt to taste

For the Orange/Saffron Rice
1tsp Olive Oil
1 Tomato
1Carrot
1tsp ginger-garlic paste
1tsp Pav Bhaji Masala

For the White Rice
1tsp Olive Oil
2tbsp Crumbled Paneer
1tsp Italian Seasoning
1tsp Ginger-Garlic Paste

For the Green Rice
1tsp Olive Oil
1 cup Mint Leaves
1 green chilly
1tsp ginger-garlic paste

Procedure:

• Boil the Rice with salt.
• Divide the rice into 3 equal parts.

For the Orange Rice:

• Chop carrots and tomato.
• Blanch them in hot water till it becomes soft.
• Then blend it in a mixer.
• In a pan add oil + ginger-garlic paste + the puree.
• Fold in rice slowly so that the rice does not break.
• Add in the Pav Bhaji Masala.
• Mix.
• Switch off the Gas. Keep it aside.

For the White Rice:

• Heat oil in a pan, add in ginger-garlic paste.
• Add in crumbled paneer + Italian Seasoning.
• Slowly fold in the rice.
• Mix and keep it aside.

For the Green Rice:

• Separate the Mint leaves from the stem.
• Blend the leaves in a mixer with 1tbsp water.
• Heat oil in a  pan, add in green chillies + ginger-garlic paste + mint puree.
• Mix
• Fold in rice slowly, check the seasonings. keep it aside.

For Serving:

• Take a mould or a bowl, apply oil in it.
• Layer it with 2tbsp full of Orange rice.
• Then top it with 2tbsp full of white rice.
• Lastly top it with white rice.
• Invert this on the plate on which u need to serve.
• It will look a tri-colored flag.
• Happy Republic Day 

Paneer Tikka

Though, Mumbai weather is not tat cold, but still these days the temperatures are going down, and in this temperature u always want to eat something hot, something spicy.... so I made this all time favourite Paneer Tikkas, which we always order when we are out for family outings in a restaurant.  I made them in the oven... if u have a barbecue u can make these in tat too.

Paneer Tikka

Ingredients:
250gms Paneer
1medium-sized Capsicum
1medium-sized Tomato
1medium sized Onion
8 Baby Potatoes

To Marinade:
1cup Yoghurt
2 Green Chilies
1tbsp Ginger-Garlic paste
Fresh Coriander
Fresh Mint leaves
Salt to taste
1tsp Garam Masala powder
1tbsp Cumin powder
1tbsp Coriander pwoder
1tsp Amchur
1tsp Red chilly powder

Procedure:
For the vegetables:

• Cube paneer.
• Cube onions, Capsicum and Tomato
• Boil the baby potatoes, just one whistle. 
• Peel them. insert the potatoes with a tooth pick.

For the marinade:

• In a bow, add in the whisk curd. mix all the items under (marination list).
• Mix well.
• Add in the cubed paneer and the other vegetables.
• Mix and keep it aside for 30min- 1hr.

• In the meanwhile, if u r using wooden skewers keep them in hot water before using them.
• Pre-heat the oven at 180 degree Celsius.

• After 1 hour insert the paneer and vegetables in the skewers. alternately.

• Grill it in the oven for 15 minutes or till its done.

For serving:

• Heat a sizzler plate with cabbage leaves.
• Place the skewers on top of it.
• Serve hot with mint and coriander chutney.

Palak Paneer Paratha

I am a huge fan of the all eatables that they sell in Indigo... Previously also I had posted Basil Pesto Sandwich from their coveted menu. This time again m doing the same with Palak Paneer Sandwich..
Its a great combination of palak wid paneer in a paratha form. Its healthy and really gud for people who avoid eating green vegetables.

Palak Paneer Paratha

Ingredients:
For the Paneer Filling:
(You can refer to the recipe of Paneer Bhurjee)

250gms Homemade Paneer
2 Green chilies (Finely chopped)
1medium-sized Onion (Chopped)
1medium-sized Tomato (Chopped)
100gms Green peas
Fresh Coriander
Salt to taste
1tsp Cumin seeds
1tsp Turmeric Powder
1tsp Cumin powder
1tsp Coriander powder
1tsp Oregano
2tbsp Olive Oil

For the Paratha;
(You can refer to the recipe of Palak Paratha)

1cup Palak (Spinach) Finely Chopped
2cup Wheat Flour
1tbsp Oil
Salt to taste
2geen chilies
1tsp ginger paste
1tsp cumin powder
1tsp coriander powder
1tsp aijwain
1tbsp curd
Water to knead

Procedure:
For the Paneer Filing:

• Heat oil in a pan, add in cumin seeds.
• When it stops cluttering add in chopped onions+ green chilies.
• After the onion turns pink, add in green peas.
• Add in salt so that the peas are cooked.
• When peas starts cooking add in chopped tomato.
• Let the tomatoes cook.
• Crumble the paneer with hands, add mix in the pan.
• Add in turmeric powder + cumin powder + coriander powder + oregano.
• Mix well.
• Add in coriander.
• Let it cook for 2 minutes. switch off the gas.
• Serve hot with parathas.

For the Paratha:

• Finely chop the spinach, green chilies..
• In a wide bowl add in flour + oil + curd + cumin powder + coriander powder + aijwain + salt + green chilies + ginger paste.
• Mix all well.
• Add in chopped spinach.
• Knead into a medium soft dough using enough water.
• Keep it aside for 10 minutes.
• Divide them into equal balls.
• Roll it. Apply ghee.
• Now wid a help of a knife half slit the rolled dough.
• Roll it into a cone.
• Press it.
• Roll it again into a round shape paratha.
• Heat a tawa.
• Cook on both sides with ghee.
• Serve hot.

To make the roll.

• Take a paratha, it should be piping hot
• Put 1tbsp full of paneer filling in between of the paratha.
• Roll it.
• Enjoy with Mint and Coriander Chutney.

Palak Paneer Paratha

Paneer Bhurjee

I love anything which is made up of paneer. A simple bhurjee made up with paneer tastes just perfect with parathas, on a cold winter night. I prefer using freshly made paneer at home u can use the regular one too which is available in the market.

Paneer Bhurjee

Ingredients:
250gms Homemade Paneer
2 Green chilies (Finely chopped)
1medium-sized Onion (Chopped)
1medium-sized Tomato (Chopped)
100gms Green peas
Fresh Coriander
Salt to taste
1tsp Cumin seeds
1tsp Turmeric Powder
1tsp Cumin powder
1tsp Coriander powder
1tsp Oregano
2tbsp Olive Oil

Procedure:

• Heat oil in a pan, add in cumin seeds.
• When it stops cluttering add in chopped onions+ green chilies.
• After the onion turns pink, add in green peas.
• Add in salt so that the peas are cooked.
• When peas starts cooking add in chopped tomato.
• Let the tomatoes cook.
• Crumble the paneer with hands, add mix in the pan.
• Add in turmeric powder + cumin powder + coriander powder + oregano.
• Mix well.
• Add in coriander.
• Let it cook for 2 minutes. switch off the gas.
• Serve hot with parathas.

How to make Homemade Paneer??

Sometimes when you have excess milk at home, and you dont know how to use it, the best alternatives are curd, paneer, kheer and even halwa...

You must know just how to use the right thing at the right time....

I generally make paneer at home, to use in bhurjee and to make paneer parathas... I like to use freshly made paneer for this.
Its quiet simple to make. you just need

Ingredients:
1l Milk
1.5 tbsp lime juice
2tbsp Fresh Cream  (optional)
Few ice cubes
Strainer

Muslin cloth

Procedure:

• Heat milk.
• Add in the fresh cream
• When it starts to boil.
• Switch off the gas..
• Now add in the lime juice.
• When the water separates, add in few ice cubes.
• After a while, 
• Strain it in a muslin cloth using a strainer.
• Tie the muslin cloth on a tap to remove excess water.

Note:

• In order to make use paneer in making a sabzi like paneer butter masala or anything same, put a brick over the muslin cloth in which u have strained the paneer.
• The paneer will become stiff and can be cut into cubes easily.
• In order to make malai paneer just add in the fresh cream.

Paneer Makhanwala

 I am back after a long break, with all new recipes and new vigour. The recipe that I am posting today is Paneer Makhanwala, learnt from the Master chef Season 1 on Star plus. I made this on Raksha Bandhan for my Brother who just loves this one.

Ingredients:
250gms Paneer
3 medium sized Onion
4 medium sized Tomatoes (puree)
2 Green Chilies
1tsp Ginger- Garlic Paste
2 Black Cardamom
1 small Stick of Cinnamon
1tbsp of Butter

For tadka:
1tsp Cumin Seeds
2 Whole Red Chilies
Salt to taste
1tsp Turmeric Powder
1tsp Cumin Powder
1tsp Coriander Powder
1tsp Garam Masala Powder
2tbsp of Butter
2tbsp of Fresh Cream
Fresh Coriander


Procedure:

• Peel and finely chop the onions.
• Heat butter in a kadahi, add in the chopped onions + chopped green chilies + ginger-garlic paste.
• Saute all this well, until the onions turn brown in color.
• Then add in the tomato puree in it.
• Mix all this well.
• Let it simmer on low heat until the gravy is well cooked. (this will take around 25 minutes till it leaves oil)
• Switch off the gas.
• When it cools down, grind this mixture into a smooth paste. 
• Again heat butter in a kadahi, add in cumin seeds, and whole red chilies.
• When it stops cluttering, add in the paste in it.is 
• Add in salt+ cumin powder + coriander powder + turmeric powder + garam masala powder
• Mix all this well, let it cook on low flame for 10 minutes.
• Now add in the Cashew Paste. Stir Well.
• Add in fresh cream and fresh coriander. Mix all dis well.
• Let it simmer on low flame for 10 minutes. Add in enough water so that the consistency is not too thick.
• Now add in the paneer cubes. Top it with some more butter.
• Close the lid of the kadahi.
• Let this simmer on low flame.
• Garnish with coriander leaves.
• Serve hot with tandoori roti or naan.

  

Paneer Tikka Masala

Paneer is the best thing that you can have if you don't make chicken at home that often. But for this you must know different varieties to break that monotony. So I tried this Paneer Tikka Masala with Gravy.

Paneer Tikka Masala

Ingredients:
For the gravy:
3 medium sized Onion
3 medium sized Tomatoes (Pureed)
2 Green Chilies
1 tbsp Ginger Garlic Paste
1tsp Cumin Seeds
2 Whole Red Chilies
2tbsp Oil
Water for the Consistency

For the Paneer Tikka Effect
250gms Paneer (Square shaped Cubed Paneer Pieces)
1/2 cup Onion (Cubed)
1/2 cup Capsicum (Cubed)
1/2 cup Tomato (Cubed)
21/2 tbsp Yogurt
Salt to Taste
1tsp Turmeric Powder
1tsp Cumin Powder
1tsp Coriander Powder
1tsp Red Chilly Powder
1tsp Garam Masala Powder
1tbsp Crushed Kastoori Methi
1 tbsp ghee

Procedure:
For the Gravy:

• Make a paste of the onion + green chillies.
• Puree the tomato. (refer to the recipe of tomato Puree)
• Heat oil in a kadahi, add in cumin seeds + whole red chillies.
• Then add in the onion paste + ginger & garlic paste.
• Mix well. Let it cook till onions turn brown in color.
• Then add in the pureed tomatoes. Let this cook for 20 minutes.

In the meanwhile:

For Marination:

• Cube the Onions, Capsicum, Tomatoes and Paneer. (Refer to the above image 1)

Image 1

• Take a bowl, add in yogurt whisk it well.
• Then add in Salt + Turmeric Powder+ Cumin Powder + Coriander Powder + Red Chilly Powder + Kastoori Methi + Garam Masala Powder.
• Mix all this well add little water so that the consistency is slightly thinned. 
• (Don't forget to stir the onion and tomato paste that is cooking on the gas)
• Then add in the cubed onions, tomatoes, capsicum, and paneer in the yoghurt.
• Let this marinate for 15 minutes. (as seen in the image2)

Image 2 

• Now the onion and tomato paste must be cooked. Keep it aside.
• After this take a pan, add in ghee.
• Then add in the marinated mixture in it. Let this cook for 10 minutes.
• After this add in the cooked marinated mixture in the onion tomato gravy.
• Add in enough water to get the right consistency.
• Cover the lid of the kadahi and let the paneer cook for 10 minutes.
• Add in cream. Mix

Serve hot with homemade phulkas or tandoori roti or naan.

Hot Phulkas served with Paneer Tikka Masala

Dhabe wala Paneer..

Dhabas form a part of our Indian culture. These are roadside restaurants made on the highways or outskirts of the cities to cater to the needs of the truckers. Nowadays people from the city also want to go and eat in such dhabas away from hustle bustle of the city.

U enjoy these dhabas when on a road trip. The highway in Punjab side offers u the best dhabas. The food prepared there is quiet rustic in flavor but its full of taste. I am posting one of the dishes of the dhabas. I hope the readers will enjoy making it at home.

Ingredients:

1/2 kg Paneer
2 onions paste
2 onions finely chopped
3 tomatoes (pureed)
1 small sized capsicum (cubed)
1 small sized onion (cubed)
1 tsp turmeric powder
1 tsp Garam Masala Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Cumin seeds
2 Red Chillies
2 Black Cardamom
Fresh Coriander leaves
1/2 cup milk
Salt to taste
2 tbsp ghee

Procedure:

• Puree the tomatoes and keep it aside.
• Cube the paneer and roast it. Keep it aside.
• Take a kadahi, add in the ghee in it.
• When it gets heated, add in the cumin seeds+ red chillies + black cardamom. 
• When it stops cluttering add in the onion paste. Saute it for a while till it changes color for about 15 minutes.
• Then add in the chopped onion. Let this mixture be well cooked. for about 20 minutes more.
• Add in salt + cumin powder + red chilly powder + coriander powder + garam masala.
• Mix all this well.
• Now add in the tomato puree. Sprinkle some coriander leaves in it. let it simmer on low heat till the puree cooks well. for about 15 minutes.
• While this mixture is cooking, in a separate pan, add in 1 tsp ghee.
• Saute the cubed capsicum and onions it. Keep it aside on a tissue paper to remove the excess oil.
• Now when the mixture is cooked add in the sauteed vegetables in the gravy, along with paneer and milk. 
• Cover the lid of the utensil. let it simmer for 10 minutes on low heat.
• Garnish with fresh coriander leaves.
• Serve hot.

Matar Paneer..

This simple yet tasty food comes form the northern part of India. Paneer and Peas cooked in sweet and spicy gravy goes well with Tawa Roti or Naan..

Ingredients:
3 medium sized onions
3 medium sized tomato (pureed)
2 green chillies
1 tbsp ginger-garlic paste
250gms Paneer
1/2 cup green peas (boiled)
1 tbsp oil
2 Red chillies
1 tsp Cumin seeds
2 black Cardamom
1 Tej Pata
1 tsp Turmeric Powder
1 tsp Cumin Powder
1/2 tsp Garam Masala Powder
1 tsp Coriander Powder
1/2 tsp Red Chilly Powder
1/2 cup milk
2 tbsp Cream
Coriander to Garnish
Oil to fry paneer cubes


Procedure:

• Take a pan. boil in the peas in it. Keep it aside.
• Fry the paneer cubes. Keep it aside on a tissue to remove the excessive oil.
• Now, take a blender add in the onions, green chillies. Make a paste.
• Take a pan, heat the oil in it, add in the cumin seeds + black cardamom + tej pata.
• When it stops cluttering, add in the onion paste and the ginger garlic paste in it.
• Saute it well, until the onion paste changes color for about 20 minutes.
• Add in the tomato puree + salt + cumin powder + red chilly powder + garam masala powder + turmeric powder + coriander powder.
• Mix it all well. and cook this for another 15 minutes till the gravy leaves oil.
• Add in cream and milk.
• Cook this for 5 minutes.
• Now add in the paneer cubes and the boiled peas.
• Cover the lid and cook it on medium heat.
• Remove from the stove.
• Garnish with coriander leaves
• Serve hot

Palak Paneer

Paneer is a hot favourite of family. Be it in any form. Every week one new recipe of paneer I cook for my family. This one I generally make in Winters. Paneer cooked in Spinach Gravy with lots of butter. This one is very popular with the North Indians and forms a integral part of the Punjabi Cuisines.

Ingredients:
500gms Spinach (Palak)
250 gms Paneer (cubed)
1 large onion(chopped)
5 garlic cloves
10gms ginger
2 green chillies
3 medium sized potatoes
1 tsp cumin powder
1 tsp garam masala powder
1 tsp coriander powder
Salt to taste
2 tbsp white butter
1 tsp cumin seeds
Water

Procedure:

Palak Paneer

• Pressure cook the spinach with garlic+green chillies+ ginger + 1 tomato.
• Cook for ten minutes.
• After the spinach is cooked, remove from the stove.
• After it cools down, take a blender, blend the mixture.
• Now take a pan, put in the white butter, add on the cumin seeds.
• Now the chopped onions, saute it till it changes color.
• Now add in the remaining chopped tomatoes.
• Add salt + cumin powder + coriander powder + garam masla powder.
• Cook for 10 minutes, when tomatoes starts leaving oil.
• Now add in the spinach mixture. Cook it for 15 minutes on low heat.
• In the meanwhile, cube the paneer and fry them in oil.
• Keep it aside on a tissue paper to remove the excessive oil.
• Now add the paneer cubes in the spinach mixture.
• Cook all this for next 10 minutes. 
• Add in little water, if the consistency gets thickened.
• Put in little white butter and coriander leaves before serving.
• Serve hot

Khoya matar paneer...

I have often had dis item in weddings or functions like dis... Its a very rich recipe .. but is really Mouth-Watering and Sumptuous.. The month of December really calls for such a heavy dish for dinner or a lazy Sunday afternoon lunch.. Everyone at home really relish this dish.. it goes well lacha parathas...

Ingredients:
3 medium-sized onions (paste)
3 medium-sized tomatoes (paste)
1 tsp garlic paste
1 tsp ginger paste
2 green chillies
250 gms khoya
250 gms paneer (cubed)
1/2 cup green peas (boiled)
1 tsp cumin seeds
2 khadi lal mirch
1 tsp coriander powder
1 tsp red chilly powder
1 tsp garam masla powder
1 tsp cumin powder
1 tsp turmeric powder
1/2 cup cream (optional)
2 tbsp cooking oil
salt to taste

Procedure

• Take a pan and boil the peas.
• Take a kadahi, add in 2 tbsp of cooking oil, when it gets hot add in the cumin seeds and khadi lal mirch. When it stops cluttering, add in the onion paste+ginger, garlic paste+green chillies (paste)
• Saute the onions for a while till it changes color. this will take around 15 min.
• After the onions are cooked add in the tomato paste. mix it well with onions.
• Now add in the salt+turmeric powder+coriander powder+cumin powder+garam masala +red chilly powder.
• Saute all this for another 15 min. till the grtavy leaves oil.
• Then add in the khoya, cook fo another 5 min.
• Put in tthe cubed paneer and boiled green peas. pour in 1 cup of water (depends on the consistency u want).
• Add in cream.
• Cover the lid of the kadahi, let it cook for a while.

Granish wid coriander leaves.

Serve hot

kadahi paneer- Indian Cuisi

Paneer is the most popular ingredient in almost all the households. Believe me, it is the most versatile also as one can make anything out of it and in any form from appetizers to main course to desserts just anything.

Kadhai Paneer is a spicy dish and is liked by one all... Try out this recipe which will leave you mesmerized with the taste.

Ingredients:

4 Medium sized onions

4 Medium sized tomatoes

1 medium sized capsicum

250 gms Paneer (cubed)

2-3 green chillies

4-5 cloves of garlic

1 cube of ginger

8-10 Cashew (paste)

Amul Cream

Salt to taste

2 Khadi lal mirc

1 tsp jeera

1 tsp haldi

1 tsp coriander powder

1 tsp jeera powder

1/2 tsp garam masala

1 tsp Food color (optional)

Procedure

Cube the paneer and saute it in 1 tsp of oil. keep aside on a tissue paper to drain the excessive oil.

Skin the onions. then put them in a food processor along with the green chillies, ginger and garlic to form a paste. (use 3 of the onions)

Take a pan, put 2 tsp of oil, add in the jeera and the khadi lal mirch unless it starts cluttering. now add in the onion paste. saute it unless it turns light brown.

Puree the tomatoes and add it in the pan. Add in haldi, coriander powder, jeera powder, garam masala and food color. saute it unless the mixture leaves oil.

In the meanwhile take the remaining onion, tomato and capsicum cut them into pieces (big cubes). take a pan saute these vegetables in 1 tsp oil. and keep it aside.

Once the mixture (tomato+onions) starts leaving oil add in the cashew paste + the sauted vegetables (capsicum+onion+tomato). mix them well.

Let them cook for a while. add in water and the cubes of paneer +cream.

Simmer for 4-5 min unless u get the desired consistency of the gray.

Garnish it with fresh coriander leaves and some cream.

Serve it hot with naan, or tandoori rotis.