Posted in main-course

Corn Koftas in Hariyali Gravy Recipe

IMG_7094

Bored of eating Palak Paneer or Vegetable Koftas in tomato based gravy???

Try this delectable combination of cottage cheese and corn koftas dipped in rich hariyali gravy.

Hariyali gravy has been cooked with fresh spinach leaves. Corn koftas have been prepared with frozen sweet corns and cottage cheese / Paneer with cheese inside them. All these ingredients blend quite well with hariyali gravy.

In addition to being scrumptious, Corn Koftas in Hariyali Gravy is packed with nutrition.

Serve it with any Indian flatbread and impress your family and friends.

For Koftas

  • 1/2 Cup Sweet Corn Kernels (Frozen)
  • 1/2 Cup Cottage Cheese/ Paneer (Grated)
  • 4 Garlic Cloves (Minced)
  • 1/4 Tsp Black Pepper Powder
  • 1/2 Tsp Red Chilli Flakes
  • 3 Tsp Corn-flour Powder +2 Tsp Corn-flour Powder
  • 2 Tsp Refined Flour
  • 70 Gms. Grated Cheese (Mozzarella/Processed) (Optional)
  • 1/4 Cup Bread-crumbs + 1/2 Cup Bread-crumbs
  • Salt as per Taste
  • Oil for Deep-frying

For Hariyali Gravy

  • 1 Bundle of Spinach (Blanched)
  • 2 Medium Onion (Roughly Chopped)
  • 1 Green Chilli 
  • 8 Garlic Cloves
  • 1 1/2″ Ginger Piece
  • 1/4 Tsp Asafoetida
  • 1/2 Tsp Cumin Seeds
  • 1/2 Tsp Lemon Juice
  • 1/2 Tsp Black Pepper Powder
  • 1/2 Tsp Kasoori Methi (Dry roasted n crushed)
  • 1/4 Cup Milk
  • Salt
  • 1 1/2 Tbsp Oil

METHOD

For Koftas

  1. In a pressure cooker, add corn kernels and 2-3 tablespoons of water. Cook at medium flame for a single whistle. Turn off the flame and transfer corn kernels to a bowl for cooling.
  2. In a big bowl, add corn kernels, cottage cheese, garlic, black pepper powder, red chilli flakes, 3 tsp cornflour powder, 1/4 cup bread-crumbs and salt.
  3. Mix all the ingredients. Chop corn kernels roughly before mixing them with other ingredients. Divide the mixture into 8- 10 portions. Skip to step 6 if you are not using cheese.
  4. Slightly flatten a portion of mixture and place 1-1.5 tsp of grated cheese in the centre.
  5. Seal the edges and shape into a ball. Repeat the process till mixture is finished.
  6. Now, make a slurry by mixing 2 teaspoons of corn-flour powder, 2 teaspoons of refined flour and a few teaspoons of water.
  7. Dip kofta balls in this slurry and roll them with remaining bread-crumbs. Repeat the process with other kofta balls.
  8. Refrigerate them for 15-20 minutes.
  9. Deep-fry in hot oil and transfer to a kitchen towel.

For Hariyali Gravy

  1. Make a paste with onion, green chillies, garlic and ginger using a grinder.
  2. Heat oil in a pan and add asafoetida, cumin seeds and onion paste.
  3. Sprinkle salt over them and cook for 8-10 minutes.
  4. Blitz blanched spinach leaves and make a purée.
  5. Add purée to pan and sprinkle black pepper powder plus salt. Mix well.
  6. Add 1/2 cup of water along with 1/4 cup of milk and cover pan with a lid.
  7. Simmer for 8-10 minutes.
  8. Finally, add lemon juice and kasoori methi powder.
  9. Stir well and turn off the heat.

For Assembling

  1. Transfer hariyali gravy to a serving bowl.
  2. Add koftas to gravy and garnish with grated cottage cheese.

NOTES

  1. Add one tsp of kasoori methi leaves along with spinach leaves while they are boiling. It helps in reducing the bitterness of spinach leaves.
  2. Don’t discard water in which spinach is boiled as it has a lot of nutrients. Replace regular water with this water while making gravy.

image

 

 

 

 

Posted in main-course

Makhni Methi Paneer/Cottage Cheese in Rich Fenugreek Gravy Recipe

image

Makhni Methi Paneer- Cottage Cheese slices dipped in makhni gravy with a hint of fresh fenugreek leaves in every bite. This recipe is a variation of Methi Malai Matar recipe. Since, fresh peas are not available in this season, I chose to cook a different version of Methi Malai Matar with paneer / cottage cheese and it tasted delicious.

So, just grab a bunch of fresh fenugreek leaves, cottage cheese and basic makhni gravy ingredients and get ready to cook scrumptious restaurant style Makhni Methi Paneer at home.

INGREDIENTS

  • 200 Grams Paneer (Cottage Cheese)
  • 2 Medium Onion (Chopped)
  • 4 Medium Tomatoes (Chopped)
  • 1/2 Cup (Chopped) Fenugreek Leaves
  • 2 Tsp ( Grated ) Ginger
  • 2 Tsp ( Grated ) Garlic
  • 2 1/2 Tbsp Melon Seeds (Soaked in water for 30-40 mins)
  • 6 pieces of Green Cardamom (Elaichi)
  • 1 1/2 ” Piece Of Cinnamon Stick (Dalchini)
  • 1/2 Tsp Turmeric Powder (Haldi)
  • 1 Tsp Cumin Seeds Powder ( Bhuna Jeera )
  • 1 Tsp Coriander Powder ( Pisi Dhaniya)
  • 1 Tsp Degi Red Chilli Powder (Lal Mirch Powder)
  • 1/2 Tsp Garam Masala
  • 1/2 Cup Milk
  • 1 Tsp Sugar
  • 1 1/2 Tbsp Oil + 3/4 Tbsp
  • Salt as per Taste

image

METHOD

  1. Heat 1 1/2 tablespoons of oil in a kadai and add onion, garlic and ginger.
  2. Cook the ingredients with a pinch of salt till onion softens a bit. It will take around 5-7 minutes.
  3. Add chopped tomatoes and cook till tomatoes turn tender.
  4. Grind melon seeds and transfer paste to kadai.
  5. Also add turmeric powder, cumin seeds powder and coriander powder.
  6. Cook for two minutes and turn off the heat.
  7. Allow mixture to cool down. Transfer the contents to a jar and blitz the mixture to obtain a paste.
  8. Heat remaining oil in a kadai and add fenugreek leaves.
  9. Sprinkle some salt and cook them for 2 minutes.
  10. Add onion-tomato paste, degi red chilli powder, garam masala and salt. Stir all the ingredients and cook for 3-4 minutes.
  11. Add milk and sugar along with 1/4 cup of water and stir the contents of kadai.
  12. Cover kadai with a lid and let gravy simmer for 5-7 minutes till gravy starts to thicken.
  13. Add cottage cheese slices. Cook for a minute and turn off the heat.
  14. Transfer contents to a serving bowl and serve makhni methi paneer with tandoori roti /any Indian flat-bread of your choice. 

image

Posted in main-course

Paneer Chettinad Recipe

imageChettinad cuisine hails from the deep southern region of Tamil Nadu. It is popular for using a melange of hot and aromatic spices.

This paricular recipe for Paneer Chettinad dish uses a number of spices like cinnamon, cardamom, cloves and a few others. A paste of curry leaves, fresh coconut, ginger and roasted spices has been used to prepare gravy along with onion, garlic and tomatoes. Lot of curry leaves and coconut has been used in this recipe. Paneer Chettinad dish has a peppery taste with the correct amount of sweetness to make it palatable.

Relish it with appams/ phulkas/parathas.

Serves: 4-5 Persons

INGREDIENTS

  • 350 Gms. Paneer (Cottage Cheese)
  • 1 Big Onion (Chopped)
  • 4 Medium Tomatoes
  • 6-8 Garlic Cloves (Chopped)image
  • 1″ Ginger Piece
  • 40 Curry Leaves
  • 1 Bay Leaf (Tej Patta)
  • 2-3 Dry Red Chillies (Sookhi Lal Mirch)
  • 1 1/2 Tsp Coriander Seeds (Dhaniya)
  • 1 Tsp Cumin Seeds (Jeera)
  • 1 Tsp Fennel Seeds (Saunf)
  • 1″ Cinnamon Piece (Dalchini)
  • 5 Green Cardamoms (Choti Elaichi)
  • 2 Cloves (Laung)
  • 1 Tsp Poppy Seeds (Khas Khas/ Posto, soaked for 10-15 minutes in lukewarm water )
  • 1/2 Tsp Black Pepper Powder (Kali Mirch)
  • 1/2 Cup Grated Coconut
  • 1/2 Tsp Sugar (Optional)
  • 1/2 Cup Toned Milk
  • Salt
  • 1 1/2 Tbsp Oil

METHOD

  1. Heat a pan and transfer dry red chillies, coriander seeds. cumin seeds, fennel seeds, cinnamon, green cardamoms and cloves to pan. image
  2. Dry roast these spices and transfer them to a grinder jar.
  3. Add soaked poppy seeds, ginger, grated coconut and 25 curry leaves to jar. Grind all the ingredients with 2-3 tablespoons of water till you get a paste.
  4. Heat oil in a pan and add bay leaf, remaining curry leaves and chopped garlic.
  5. Cook for a minute and add chopped onion.
  6. In the meantime, chop two tomatoes and make a paste of remaining tomatoes.
  7. Cook till onion turns translucent and add chopped tomatoes.
  8. Cook till tomatoes turn tender and add tomato paste.
  9. Cook for 3-4 minutes and add paste of poppy seeds, ginger, curry leaves, coconut and dry spices. Also add salt and black pepper powder.
  10. Cook for additional 2-3 minutes and add 1/2 cup of toned milk plus sugar.
  11. Cover kadai with a lid and cook for 12-15 minutes till oil starts separating.
  12. Add paneer / cottage cheese slices and cook for 2 minutes.
  13. Turn off the flame and transfer to a serving bowl.

image

Posted in Cottage Cheese/ Paneer

Capsicum Paneer Masala Recipe

imageCapsicum Paneer Masala has been flavored with a mixture of dry coriander seeds, almonds and grated coconut . Other ingredients are quite similar to kadai paneer but this dry mixture ( as mentioned above) entirely changes the flavor. This gravy is mild spicy unlike kadai paneer recipe that I posted earlier. You can add a few green chillies if you prefer spicier food.

Almond and coconut along with milk contribute to sweetness as well give a nice thick texture to gravy. I never add cream in gravies. I either replace it with cashew-nut paste or use toned milk while cooking.

Serves : 3-4 persons

INGREDIENTS

  • 200 Gms. Paneer Cubes (Cottage Cheese)
  • 1 Big Capsicum (Chopped into Cubes)image
  • 1 Big Onion
  • 2 Big Tomatoes
  • 6-8 Garlic Cloves
  • 1″ Ginger Piece
  • 6 Almonds
  • 2 1/2 Tbsp Grated Coconut
  • 1 Tsp Coriander Seeds
  • 1 Tsp Cumin Seeds
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Garam Masala
  • 1 Tsp (Crushed) Fenugreek Leaves
  • 1 Tsp Sugar
  • 1/2 Cup Toned Milk
  • Salt as per Taste
  • 1 1/4 Tbsp  Oil
  • Coriander Leaves (For Garnishing)

METHOD

  1. Dry roast almonds and coriander seeds on a hot tava.
  2. Turn off the heat and add grated coconut. Mix everything and transfer to a grinder-jar. Do it swiftly before coconut gets burnt.
  3. Grind the mixture and transfer to a bowl.image
  4. Grind onion, garlic cloves and ginger in another jar to obtain a paste.
  5. Heat oil in a kadai and add cumin seeds.
  6. Once cumin seeds begin to crackle, add onion paste to it and cook till it turns golden.
  7. Add chopped capsicum along with a pinch of salt and cook for 3-4 minutes.
  8. Make a paste of tomatoes in a grinder and transfer to kadai.
  9. Add turmeric powder and red chilli powder.
  10. Let the contents of kadai cook for 5-7 minutes.
  11. Now, add milk , garam masala and salt  to kadai and cook till oil starts to surface. It will take another 6-8 minutes.
  12. Add paneer and kasoori methi. Cook for 2 minutes and turn off the heat.
  13. Transfer to a serving bowl and garnish with coriander leaves.
Posted in Uncategorized

Paneer Lababdar Recipe

imagePaneer Lababdar is prepared in a thick onion-tomato based rich cashew-nut gravy . Spices like cinnamon, cardamom and aromatic fenugreek leaves add to heavenly combination of paneer/cottage cheese cubes dipped in creamy and spicy gravy.

Paneer/ Cottage cheese, a vegetarian delight is a high-protein food and also a good source of calcium.

I have used a combination of almonds and cashew nuts for adding thickness to gravy. Also, I have used toned milk instead of cream to give it a creamy texture. Lower the quantity of red chilli powder to half  if you are making it for your kid.

Serves: 3-4 persons

INGREDIENTS

  • 250 Grams Paneer (Cottage Cheese)
  • 2 Medium Onion (Chopped)image
  • 4 Medium Tomatoes (Chopped)
  • 1 1/2 Tsp ( Grated ) Ginger
  • 2 Tsp Garlic (Chopped)
  • 7 Cashew Nuts + 7 Almonds (Soaked In Lukewarm Water for 40-50 mins)
  • 6 pieces of Green Cardamom (Elaichi)
  • 1 1/2 ” Piece Of Cinnamon Stick (Dalchini)
  • 1/4 Tsp Turmeric Powder (Haldi)
  • 1 Tsp Cumin Seeds powder ( Bhuna Jeera )
  • 2 Tsp Coriander Powder ( Pisi Dhaniya)
  • 1 Tsp Degi Red Chilli Powder (Lal Mirch Powder)
  • 1/2 Tsp Garam Masala
  • 1 Tsp (Crushed) Fenugreek Leaves (Kasoori Methi)
  • 1/2 Cup Milk
  • 1 Tsp Sugar
  • 1 1/2 Tbsp Cooking Oil
  • Salt as per Taste

METHOD

  1. Dry roast cinnamon stick and cardamom on a hot tava. Grind it with soaked cashew nuts. Use a few teaspoons of water if you face difficulty in getting a paste-like consistency.
  2. Similarly, dry roast fenugreek leaves and crush it gently with fingers.
  3. Heat oil in a kadai and add garlic. Sauté for a few seconds and add onion and ginger.
  4. Cook the ingredients with a pinch of salt till it starts to turn brownish in color. It will take around 8-10 minutes.
  5. Add cashew-nut paste to kadai and saute for a few seconds.image
  6. Subsequently, add chopped tomatoes, turmeric powder, cumin seeds powder, coriander powder, degi red chilli powder, garam masala and salt. Cover the pan with a lid and let it cook for 8-10 minutes.
  7. Turn off the flame and let mixture cool down. Transfer the contents to a jar and blitz the mixture to obtain a paste.
  8. Again heat the kadai and transfer mixture to it. Add milk and sugar and stir the contents of kadai. You can adjust seasoning at this stage.
  9. Cook  for 5-7 minutes till gravy starts to thicken.
  10. Add cottage cheese cubes and sprinkle kasoori methi. Cook for 2 minutes and turn off the flame.
  11. Transfer contents to a serving bowl and serve paneer lababdar with tandoori roti /any Indian flat-bread of your choice. 
Posted in Uncategorized

Cottage Cheese and Corn Balls Recipe

imageA lot of mommy friends of mine have been asking me to suggest recipes for their kids. This recipe has been prepared with all the ingredients that a kid loves. It is very easy to make and can be served to a kid as an evening snack or in tiffin as well.

I have chosen two healthy ingredients : Cottage cheese ( a good source of protein and calcium) and corn (fiber-rich food which is rich in Vitamins A, B, E and many minerals) for making this recipe. Kids’ favorite Mozzarella cheese (again a good source of protein and calcium) and potatoes (known for high carbohydrate content) have also been added in smaller proportions.

Cottage cheese and corn balls have been deep-fried. You can try either shallow-frying or pan-frying . I tried healthier pan-frying by flattening the balls. Outcome was less crispy yet quite delicious.

So, just gather all the ingredients and prepare scrumptious cottage cheese and corn balls for your kid.

Yields :10-12 cottage cheese and corn balls

INGREDIENTS image

  • 3/4 Cup Corn kernels
  • 1/2 Cup Cottage Cheese/ Paneer (Grated)
  • 1/4 Cup Potato (Boiled and Mashed )
  • 4 Garlic Cloves (Finely Chopped)
  • 6-8 Jalapeno Slices (Chopped)
  • 1/4 Tsp Black Pepper Powder
  • 1/2 Tsp Red Chilli Flakes
  • 4 Tsp Corn-flour Powder + 4 Tsp Corn-flour Powder
  • 1/3 cup Mozzarella Cheese (Grated)
  • 1/2 Cup Bread-crumbs + 1/2 Cup Bread-crumbs
  • Salt as per Taste
  • Oil for Deep-frying

METHOD

  1. In a pressure cooker, add corn kernels and 2-3 tablespoons of water. Cook at medium flame for a single whistle. Turn off the flame and transfer corn kernels to a bowl for cooling.
  2. In a big bowl, add corn kernels, cottage cheese, potato, garlic, jalapeno, black pepper powder, red chilli flakes, 4 tsp cornflour powder, 1/2 cup bread-crumbs and salt.
  3. Mix all the ingredients . Mash corn kernels a little bit while mixing ingredients. Divide the mixture into 10-12 portions.
  4. Slightly flatten a portion of mixture and place  1-2 tsp of grated mozzarella cheese in the center.
  5. Seal the edges and shape into a ball. Repeat the process till mixture is finished.
  6. Now, make a slurry by mixing 4 teaspoons of corn-flour powder and 4 teaspoons of water.
  7. Dip the balls into this slurry and roll them in remaining bread-crumbs. Repeat the process with remaining balls.
  8. Refrigerate them for 15-20 minutes.
  9. Deep-fry in hot oil.image
  10. Serve with the dip of your choice.

TIPS/SUGGESTIONS

  1. Grind a few whole wheat bread slices in a mixer-grinder to obtain fresh bread-crumbs.
  2. Add 1/2 tsp red chilli flakes more if your taste buds savour spicy food.
  3. You can roll the balls in semolina (sooji) for crispier texture.
  4. You can refrigerate the coated balls overnight and just deep-fry/ shallow-fry/ pan-fry them in the morning for tiffin.
Posted in Cottage Cheese/ Paneer, main-course

Kadai Paneer Recipe

image

Kadai paneer is one of the most popular recipe of North Indian cuisine.

It is a paneer/ cottage cheese preparation, cooked in a semi-dry gravy of  onion, tomato and capsicum along with aromatic and flavorsome indian spices like coriander seeds, cardamom, kashmiri red chillies, fenugreek leaves etc.

It is served with Indian flatbreads like tandoori roti, naan, missi roti etc.

   Serves: 3-4 persons

INGREDIENTS

  • 250 Gms. Paneer (Cut into 2″ long strips )
  • 3 Medium Onion (Chopped vertically into thick strips )
  • 2 Medium Tomatoes ( Chopped into 1 “cubes )
  • 3 Medium Tomatoes ( Paste using a grinder )
  • 2 Medium Capsicum ( Choppped into 1 “cubes )
  • 2 Tbsp Ginger-Garlic Paste
  • 1/2 Tsp Asafoetida (Heeng)image
  • 2 Kashmiri Red Chilles
  • 1 1/2 Tsp Cumin seeds (Jeera)
  • 1 1/2 Tsp Coriander Seeds (Dry roasted)
  • 2 Tsp Coriander Seeds Powder
  • 3/4 Tsp Turmeric Powder (Haldi)
  • 1 Tsp Red Chilli Powder
  • 1/2 Tsp Cardamom Powder (Elaichi)
  • 3/4 Tsp Garam Masala
  • 2 1/2 Tsp Dry Fenugreek Leaves (Kasoori Methi)
  • 8 Tbsp Toned Milk
  • 1 Tsp Sugar
  • Salt As Per taste
  • 2 Tbsp Oil
  • 1/4 cup Coriander leaves (Chopped, for Garnishing )

 METHOD

  1. Dry roast coriander seeds on a hot tava and crush it roughly, using a mortar and pestle.
  2. Also, dry roast kasoori methi and gently crush it using your fingers.
  3. Heat oil in a kadai and add asafoetida, kashmiri red chillies and cumin seeds.
  4. Add onion strips and ginger-garlic paste when cumin seeds begin to crackle.  Saute till onion turns translucent.
  5. Add chopped tomatoes and cook till they become tender.
  6. Add capsicum and tomato paste. Cook for 5 minutes.
  7. Now, add crushed coriander seeds, coriander seeds powder, turmeric powder, red chilli powder, salt and mix.
  8. Add milk. Stir for 2 minutes, then cover kadai with a lid.
  9. Let it cook for 10-15 minutes till oil starts separating.
  10. Add paneer cubes,sugar,garam masala, cardamom powder and fenugreek leaves. Stir the mixture  for 2 minutes and turn off the heat.
  11. Garnish with chopped coriander leaves and serve with any Indian flat-bread of your choice.

NOTES

  1. I have added milk to the gravy for thicker consistency but you can add cream as well.

image