Home made paneer

Paneer is used in many recipes for appetizers, main courses and desserts. Paneer is very easy to make at home. 

 

Ingredients :-

1 Kg Whole Milk
1/4 cup lemon juice
A cotton cloth


Method:-

In a pan , bring milk to boil.
Add lemon juice to the milk while continuosly stirring.
Switch off the stove .
Withinh 15-20 seconds, milk should start to separate from whey ....Milk is completed separated and you can see whey is in light greenish color.

 

Now take a drainer and a cotton cloth or cheese cloth ....and place it over the drainer.
Pour milk solid along with whey.
(It is very hot with the help of spoon you can drain some water)
Mix some cold water ...

Take opposite ends of the cloth and tie together lifting the cloth out from the drainer.
Squeeze as much as you can.
Then Put the cloth on some tray and put some weight on it.

After 40 minutes , remove the weight and open it. Open the cloth and you get paneer.

You can use this paneer for any curry or make rasgulla.

Stuffed Paneer Kofta in cashew Tomato Gravy

Paneer Kofta is very rich , creamy and delicious dish. It goes well with chapati, naan , poori and parantha .


                             




Ingredients:-
For koftas
1 cup grated Paneer
A pinch of salt
11/2 tbsp Corn Starch

Stuffing
3-4 cashews finely chopped
3-4 raisins finely chopped
1/4 tsp sugar
1/4 tsp salt
1/4 tsp red chilli powder (or black pepper)


For curry
3/4 cup Kaju  (cashew)
2 tbsp Poppy seeds (khas-khas)
2 tomatoes
1-2 green chilli
A small piece of ginger
1 cup milk
1 cup water
1 tbsp salt (or as per taste)
1 tbsp sugar
1 tsp garam masala powder
2 tbsp oil
A pinch of cardamom powder

 Oil to fry koftas


Method:-

Stuffing :- Mix all ingredients of stuffing in a bowl.


Koftas :-

Take  a bowl . Add grated paneer , cornstarch and salt . Mix well and knead the mixture for 3-4 minutes or until dough become smooth .

Divide the dough into equal parts and give each part a round shape of ball.
Take one ball and flatten it in the center and put 1/2 tsp stuffing (stuffing should be like 2-3 pieces of cashew, rasins and little coconut and cardamom powder should be in each and every koftas) and carefully wrap from all the side and make round ball.( Wrap properly otherwise stuffing can come out while frying).
Repeat the process with other balls and make koftas.

 

 

 

 


Heat the oil in a wok or kadai or pan for deep fry the koftas.
Put the koftas in the oil , and fry for 4-5 minutes on medium gas or until koftas become brown in color.
Remember while frying, gas should be on medium gas and oil should not be very hot.

Koftas are ready ; keep aside them.


Gravy 

Soaked the cashew for 1 hr in 1 cup water .


We can use the poppy seeds (your choice) in two ways.
1) Soak poppy seeds in water for two hours .
then blend in a blender with little water then add in the cashew paste.

2) Grind the poppy seed in a grinder then add in the cashew paste (No need to soak in the water)

Blend the cashew with 1/2 cup milk in a blender.
Add grinded or blended poppy paste in cahew paste and again blend for few seconds.

Make the tomato puree . Mix tomato, green chili and ginger together and blend.

Heat oil in a pan.
Add cashew paste  and stir for 7-8 minutes on medium gas continuously.
Add tomato puree and stir for 4-5 minutes more continuously on medium gas.
Add milk and water. Mix well. Stir for 5-6 minutes on medium gas.
Add salt and sugar. Stir for more 1-2 minutes.  Add Garam Masala powder and cardamom powder. Stir for few seconds. Turn off the gas.

Curry is ready.
Serve Kofta with curry. (When you are going to serve only then add koftas in gravy, otherwise koftas will break because paneer kofta is very soft)

Paneer Kofta with cashew tomato gravy is ready.



Tips :-

1) Koftas should be cook on medium gas otherwise it will burn from outside and uncook from inside.
2) While frying koftas , first thing when your oil is hot then drop little ball of paneer dough and see that it is frying well or not . if it is spreading that means dough is not ready to fry. Then you can add little more corn starch and check it again. But dont add more corn starch other wise it will become hard.

3) In gravy , you can add onion also. Make the onion , green chili and ginger paste.
heat oil in  a pan . Add onion paste and stir for 3-4 minutes then add cashew paste and then do it as above manner.

4) We can make any gravy with onion or without onion. But if we are using onion then we have to stir onion firstly, then we will add other things.

5) Quantity of water and milk can adjust as per thickness of gravy.

Paneer in White Gravy

Panner in white gravy (cashew gravy) is a rich and delicious dish. It can be enjoy during fasting with some restrictions. 

Ingredients:-

For fasting:-
3/4 cup Cashews paste or powder
1 cup milk
2 cup water
2 tbsp green chili and ginger paste
1  tbsp salt
1 1/2 tbsp sugar
1/2 tsp black pepper
A pinch of cardamom powder
2 tbsp oil and ghee

1 cup Paneer cubes


Method:-

Heat oil in a pan.
Add green chili paste and stir for few seconds.

Add cashew paste and stir for 12-15 minutes on medium gas.




Add milk and water stir more 5-6 minutes.
Add salt, sugar, and black pepper.
Stir for 3-4 minutes more. Add Paneer cubes. Turn off the gas .Cover with lid.







Your cashew gravy with paneer is ready for your fasting.


When you are eating in normal days...You can add Onion and garam masala.
Make a paste of onion and stir for 3-4 minutes then add before kaju paste and stir again 12-15 minutes. . Add garam masala with the black pepper.

Also you can add kofta in the same gravy.

Shahi curry with Methi Matar Makhane

 Methi Matar Makhane with cashew curry. This is a very rich, creamy curry which can be enjoy with any type of chapati, Parantha, Naan and rice etc.

 

For 5-6 persons

Ingredients:-
3/4 cup Cashews  powder
1/4 cup crumbled Paneer
1 1/2 cup Half and half (or 1 cup milk and 1/2 cup cream)
3/4 cup water
1/2 tsp green chili paste
1 tsp ginger paste
1  tbsp salt (or as per taste)
1 1/2 tbsp sugar
1/4 tsp Garam masala powder
3/4 cup Boiled Peas or frozen peas
1 cup Kasoori Methi
3/4 cup roasted Makhane (Lotus seed)
A pinch of cardamom powder
1 tbsp oil

Method:-
Heat oil in a pan.
Add green chili and ginger paste. Stir for few seconds.




Add cashews powder, crumbled paneer. Cook it for 10-12 minutes on medium low gas continuosly.
Add half & half and water . Cook it for more 5-6 minutes on medium gas.

  


Add kasoori methi. Cook for 2-3 minutes. Add boiled peas. Cook for 3-4 minutes more.

 Add salt, sugar,  garam masala.
Mix well. Cook more for two minutes.

Turn off the gas. Add Makhane and cover with lid.

Your shahi curry with Methi matar makhane is ready.
Serve hot.


Tips:-
Roast Makhane on any non-stick pan until it become crisp . It can be roasted without ghee or oil.

Makhane add while you are going to serve .
For cashew paste, take a blender , add cashews and add little milk or water to make paste.
Half & half and water can adjust as per thickness of gravy.


If you want to add onion. them blend onion , green chili and ginger together.
Heat oil in a pan. Add onion paste and stir for 3-4 minutes and then do it same as above process.








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Tawa Pulao

Tawa Pulao is combination of vegetables and spices. It can be enjoy with any curry or Raita.
It is famous street food. Side vendors use a huge Tawa or skillet . 
(This is also best recipe from left over pavbhaji and left-over cooked rice.)

Ingredients:-

3 cup Cooked Rice
1/2 cup boiled peas
1/2 cup boiled Corns
1/2 cup boiled Carrot cubes
1 large boiled potato
1 onion finely chopped
3 Red Tomatoes finely chopped
1/2 Green bell pepper finely chopped
1 tbsp green chili and ginger paste
1/2 cup finely chopped cilantro
1 tbsp Salt
1/4 tsp Turmeric powder
2-3 tbsp oil or ghee or Butter
1/2 tbsp Red chili powder
2 1/2 tbsp Pavbhaji Masala
1 1/2 tbsp lemon juice
Cilantro for garnishing.


Method:-

Heat butter or oil in a big Pan. Add green chili paste. stir for a second.
(I am using oil and butter both)
Add Onion, green bell pepper . Stir for 5-6 minutes. Add salt, Turmeric, red-chili powder,
Add Tomatoh .cook it for 4-5 minutes more. Add all boiled vegetables (Potato, Peas, Corn, Carrot)
Mix well. Add Pavbhaji Masala. Add cilantro. Mix well.

 

Stir for 5 minutes more.

Add Rice and mix well . Cook it in high medium gas  for 5-6 minutes.

Turn off the gas. Add Lemon juice. Mix well. Garnish with cilantro.


Tips:-
Use any vegetables of your choice.
You can add paneer also.
Spices can be adjust according to your taste.

With the left over rice and pavbhaji....
If you have some pavbhaji...
Just add oil in a pan add some onion, or if you want more veggies so can add some veggies.
Add Pavbhaji and cook it until its become dry. Then mix rice. Cook it...your rice is ready with left over pavbhaji.....:)









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