Homemade Paneer

Paneer is a good source of calcium and protein. It has various health benefits. It is regarded as treasure of nutrition’s. But because of adulteration paneer which is available is not pure. Most people prefer it to make at home. Here is the recipe how to make paneer at home.

Ingredients:

Milk- 2 and ½ cup
Lemon juice-1tbsp.

Procedure for the homemade paneer:

Put the milk to boil on gas.
When it starts boiling add lemon juice to it.
Reduce the heat and stir continuously.
When it curdles remove it from the heat.
Strain it using a muslin cloth.
Hang the muslin cloth for 15 to 20 min so that all excess water is drained out.
If you need solid paneer,put some weight on the drained paneer for some time.
Paneer can now be cut into pieces and used ad required.

Tips:

Instead of lemon juice, vinegar can also be used.
If milk doesn’t curdles with the above listed quantity of lemon juice you can add some more of it.2-3 tbsp is enough.
Citric acid crystals can also be used.

Paneer food recipes

paneer also called Indian cheese.there are variety of dishes cooked using paneer. I have posted a paneer food recipe  'Paneer butter masala' in this blog. it is a Punjabi dish, which is made using paneer.it is one of the most popular vegetarian curries and paneer recipe in Indian cuisine.it is basically paneer in a rich and creamy tomato gravy.

Ingredients:

Butter- 2 tbsp.
Ginger paste- 1 tsp.
Garlic paste- 1 tsp.
Cinnamon- 1 inch
Cloves- 2
Cardamom- 1
Fresh cream- 1 and half tbsp.
Bay laves-1
Dry red chilies-2
coriander seeds crushed-1 tbsp.
Kasoori methi crushed-1/4 tsp.
Coriander powder- 1 tsp.
Red chilly powder- ½ tsp.
Onions- 2 large
Tomatoes - 3 large
Red chilly powder- ½ tsp.
Garam masala- 1 tsp.
Salt- to taste
Paneer-250 grams

Procedure:

Heat butter in a pan.
Add bay leaves, cinnamon, cloves, cardamom, red chilies broken, crushed coriander seeds and sauté it.
Add ginger garlic paste. Again stir-fry.
Now add onions. When onions turn slight brown add coriander powder and tomatoes.
Now cook he mixture till masala leaves oil.
Cool the mixture and puree it.
Again add some butter to pan. Pour the pureed mixture in the pan. And cook for 2 to 3 minutes.
Add salt and red chilly powder and garam masala, fresh cream to the mixture.
Also add paneer and half a cup of water. Cook it covered on a low flame for 5 more minutes.
Lastly add kasoori methi. It gives a special touch to your dish.
the paneer food recipe is ready to be served.

Serve:

Serve hot and garnish it with coriander leaves and fresh cream.
Serve it with rotis or naans.

Tips:

 

Brown the onions well for better color of your dish.
Cook tomatoes till it leaves oil.

Crunchy Paneer Nuggets

Paneer nuggets crunchy from outside and soft from inside. kids love these crunchy paneer nuggets as snack and tastes delicious during the tea time.

Ingredients for crunchy paneer nuggets:

Oil- to deep fry
Cumin powder- ¼  tsp.
Coriander powder- ¼ tsp.
Red chilly powder- ½ tsp.
Chaat masala- ¼ tsp.
Black pepper powder
Lemon juice- 1tbsp.
Maida- 4 tbsp.
Bread crumbs- ½ cup

Turmeric powder- ½ tsp.
Salt- to taste
Sugar- ½ tsp.
Coriander leaves- 1 tbsp.
Paneer-200 grams

How to make crunchy paneer nuggets:

Mix paneer, turmeric powder, cumin powder, coriander powder, red chilli powder, salt, chat masala, lemon juice, sugar and coriander leaves in a bowl.
For the batter mix maida, salt, black pepper powder in a separate bowl. add water and prepare smooth thick batter.
Spread breadcrumbs on a plate.
Heat sufficient oil in a kadhai.
Divide the paneer mixture into equal proportions and shape them into nuggets.
Dip nuggets in the batter and then roll in breadcrumbs and deep fry till golden brown.

crunchy paneer nuggets

Serve:

Serve crunchy paneer nuggets hot with tomato ketchup or pudina chutney.

recipe with baby potatoes

 

An Indian recipe with baby potatoes is givn in this blog.Dum alooo is an indian dish in which baby potatoes are cooked in a spicy yoghurt and tomato gravy.potatoes are favorite of almost everyone.and this dish is a great dish.it is called so because potatoes are cooked on a low flame and pressure so that gravy gets soaked by the  baby potatoes.

Ingredients used to make dum aloo:

Oil- to deep fry
Mustard oil-2 tbsp.
Baby potatoes- 20 to 24
Cumin seeds-1 tsp.
Ginger paste- 2 tsp.
Garlic paste- 12 flakes.
Onion paste- 2 large
Tomatoes paste- 3 large
Red chilly powder- ½ tsp.
Garam masala- ½ tsp.
Turmeric powder- ½ tsp.
Salt
Coriander leaves- 4 tbsp.

For garam masala powder:

 

Cloves, bay leaves, black pepper cons, 4 cardamons

Procedure to make dum aloo:

Scrap potatoes; prick all over with a fork.
Soak in water for 4 hrs. Also add salt to the water.
Dry potatoes.
Deep-fry these potatoes until golden brown.

I have used mustard oil to fry these aloos.

Heat mustard oil. Add bay leaves, cumin seeds, ginger, garlic paste and sauté.
Add onions paste and fry it till the oil start separating.

Now add tomato puree and again fry.
At the end add  ½ cup of milk to this mixture.

 

When the gravy starts to get thick add 1/2 cup of curd and keep t stirring.

Add fried potatoes and hot water.
Heat for 10 to 15 min.
Add garam masala powder and coriander leaves.

 

Serve:

Serve dum aloo hot garnished with coriander leaves and ginger strips.

Tips:

 

If you don't have baby potatoes cut the normal potatoes into 4 pieces and prick them with a fork and use them to make dum aloo. i have used normal potatoes here in this dish.

Deep Fried Mixed Vegetable Dumplings

 

Ingredients:

Oil-1 tbsp.
Cumin seeds-1 tsp.
Grated ginger- 2 tsp.
Grated garlic- 2 tsp.
Green chilies- 4
Chopped onion- 1
Mixed vegetables- 4 cups (carrot, peas, beans, potatoes, cauliflower) steamed
Turmeric powder- ½ tsp.
Salt
Coriander leaves- 4 tbsp.
Lemon juice- 1tbsp.

Batter:

 

Besan- 2 cups
Rice flour- ½ cup
Red chilly powder- ½ tsp.
Soda-pinch
Salt

Procedure:

Heat oil. Add cumin seeds, ginger, garlic, green chilies, and onions. Sauté for 2 minutes.
Add steamed vegetables, turmeric powder, and salt and mash them.
Mix coriander leaves and lemon juice. Make lemon sized balls.
To make batter add all the ingredients listed above. Also add pinch of heeng to it.
Dip the balls and deep-fry them.

Serve:

Serve hot dumplings with green (pudina) chutney.