Lehsuni Methi Paneer(Indian Cottage Cheese Cooked in Chopped garlic and Dry Fenugreek leaves gravy)

There are variety  of delicious
 paneer dishes that you come across  in restaurant's  menu card,mainly in North Indian Restaurent.Lehsuni Methi Paneer dish is one of them. A rich,creamy paneer gravy made with roasted crushed dry fenugreek  leaves or methi and chopped garlic.

Paneer or Indian Cottage Cheese (How To Make At Home)

Paneer is a type of Indian cheese,it is popular as cottage cheese.It is a good source of protein.It is used in making of many Indian dishes specially North Indian dishes.

Chanar Paturie or Paneer Paturie( Indian cottage cheese is marinated in mustard paste wrapped in banana leaf)

Paturi is a traditional Bengali dish,the word "paaturi" comes from the Bengali word "paata" or leaf.

Dum Paneer Kali Mirch (Slow Cooked Indian Cottage Cheese with Crushed Black Pepper)

Paneer or Indian Cottages Cheese is very popular food item,specially for those who are vegetarians.
There are variety  of delicious  paneer  dishes that you come across  in restaurant'  menu card,mainly in North Indian Restaurent,Dum Paneer Kali Mirch is one of them.

Chilli Paneer (Paneer or Cottage Cheese in a hot spicy Chinese gravy)

Chilli Chicken  is a very popular item in any Chinese restaurant  in India.Chilli Paneer  is a modified  vegetarian  version of chilli chicken. Here,paneer  or  Indian cottage  cheese are cooked in flavourful  Chinese spiced gravy.I often make this dish at home.It is very easy to make if you have all the ingredients  at home. Do you believe  I made this chilli paneer  along with veg fried rice at 6'O clock in the morning for my daughter  lunch box?

Paneer Peshwari (Paneer or Indian Cottage Cheese Cooked in Cashew Onion Gravy)

PANEER MAKHANI (INDIAN COTTAGE CHEESE CUBES DIPPED IN TOMATO BASED RICH GRAVY )

Paneer Makhani is a  well known Punjabi dish. Cubes of paneer  are simmered in a creamy, tomato based gravy.Anyone who is familiar with Indian cuisine, should  not  miss
 this rich flavourful dish....  a must try dish for all paneer lovers.

When we make  Paneer Makhani at home,then the taste  differs  from one place   to   another  because  the  spices might differ from region to region....even from one household to another.Some like to fry and brown the paneer, while some use it raw..today I am going to share the recipe of my version  of  Paneer Makhani, it is partially  influenced  by the recipe of great chef and also my favourite. Mr.Sanjeev Kapoor.
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Author -Moumita
Preparation Time -10 Minutes 
Cooking Time-15 Minutes 
Serving -4
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INGREDIENTS OF MAKING PANEER MAKHANI 

Paneer (cottage cheese)-250 grams(cut into cubes )..you can use store bought or Homemade Paneer.
Oil-1/4 Cup

Green cardamom-4

Cloves-3

Cinnamon-1 inch stick

Garlic Paste-1tbsp

Ginger paste -1/2 tbsp

Green chillies paste-2tsp

Fresh tomato puree or Homemade tomato puree 1 1/2 cups

Salt to taste

Kashmiri red chilli powder -2 teaspoons

Coriander powder - 1tsp

Fresh coriander leaves chopped-1/4cups

Garam masala powder-1 teaspoon

Kasuri Methi or Dry Fenugreek Leaves -1/4 cup (chopped )

Cold  milk-1/4cup(do not add hot milk..As for  tomatoes  the gravy  is little  bit tangy...for  adding  hot milk..gravy will be curdled.

Milk Powder -2tsp (optional )

Sugar -1/2tsp

Flour Mixture...1tsp (add 1tsp Flour into a bowl. .add 2tsp water...and mix..it will help to do the gravy more thick)


HOWTO MAKE TOMATO PUREE  AT HOME 

You will need to have 2 cups chopped tomatoes.
Combine all the chopped tomatoes along with 1½ cups of water in a pan...and boil on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.Cool ...peel the skin ...and blend in a mixer to a smooth mixture. Keep aside.


METHOD OF MAKING PANEER MAKHANI


Mix paneer  cubes  with salt and red chilli powder. .keep them aside for 5 minutes.

Heat two teaspoons oil in a non-stick pan. Add the paneer cubes and fry until light brown of both the sides  .Remove  from heat..and keep on absorbent paper...


Heat remaining oil in a another non stick pan...add bay leaf...cardamoms, cloves, cinnamon, garlic paste ,green chilli paste  and ginger paste.. and sauté until oil gets separated.

Add tomato sauce...and cook to continue  for 2 minutes. ..add  tomato puree and cook for  till it reduces slightly and raw smell  of tomatoes goes away.


Add salt, remaining red chilli powder,  coriander powder,kasoori methi and sugar and mix well...cook on low flame for 2-3 minutes.

Add milk powder.flour water mixture....and mix...add chopped  coriander leaves and garam masala powder...mix..

Add milk ..mix properly...switch off the gas..

Serve hot  with any Indian bread  like Naan, Paratha,Tandoori Roti, Tawa  Roti...or you have  it with any rice dish...like jeera rice..
Vegetable pulao and many more.

CHOCOLATE RASGULLAS (CHOCOLAT FLAVOURED CHEESE BALL DIPPED IN SUGAR SYRUP )

I had some milk in the fridge....thought of making rasgullas but not the old one.Though I love traditional  white rasgullas..but this time I wanted to do some twist with the regular  rasgullas  by adding  some flavour. .but which flavour? Few days back, I had  bought  a big packet  of cocoa powder..so  decided  to  make  Chocolate Rasgullas by adding  the cocoa powder. It taste  awesome. Today I am going to share a moist,delicious, spongy, chocolaty flavour  rasgullas  with you.

HOW TO MAKE CHENA OR PANEER OR COTTAGE CHEESE BALL FOR CHOCOLATE  RASGULLAS 


INGREDIENTS OF MAKING CHENA OR PANEER OR COTTAGE CHEESE BALL 

Milk-1ltr or 4 cups+ 4 tbsp

3tbsp Lemon juice or Vinegar 

Cocoa Powder -1/4Cup

Sooji or Rava-1tsp

METHOD OF MAKING CHENA OR PANEER OR COTTAGE CHEESE BALL 



In a small ball mix 1/4 cup cocoa powder with 4tbsp milk,mix it well...make sure there is no lumps


Take a heavy bottomed vessel, add 1 litre milk and  milk mixed cocoa powder...mix well...make sure there is no lumps


Bring it to  boil and keep stirring to avoid burning of milk..

Once the milk comes to boil, simmer the gas, start adding the lemon juice or vinegar  and keep stirring( if required,add more lemon juice or vinegar ) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.

Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water  as much as possible...and rinse with water...the raw smell of lemon or vinegar goes away in this way.

Now hang the cloth covered  chena or paneer tap for 30 minutes. Then remove it from tap and place a heavy weight on chena for another 30 minutes. It will help to squeeze  more water from chena or paneer  or  cheese.


After that , remove the cheesecloth from the chenna or paneer.

The chenna should not have too much moisture nor be too dry.

Add 1 tsp sooji or rava or semolina, adding sooji or semolina helps to bind the mixture.

 First mix the sooji with chenna and then begin to knead.

With the heels of your palms mash the chenna or paneer or cheese  and knead.

Keep on collecting the chenna or paneer  or cheese  from the sides and continue to mash and knead.

This kneading process is very important and it decides the texture of rasgullas .

 Now take small portions from the chenna or paneer  and roll them between your palms to a smooth round ball.

Prepare all small balls this way.


HOW TO MAKE SUGAR SYRUP 

INGREDIENTS OF MAKING SUGAR SYRUP 

Sugar-2 cups
Water -4 cups
Cocoa Powder -2tbsp

METHOD OF MAKING SUGAR SYRUP 

in a large pan, take 2  cups sugar and cups water. And cocoa powder and mix well...and bring it to boil.

You have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size.


Mix and continue  stir the sugar syrup  until it will be dissolved....do this process on medium  flame.


COOKING RASGULLAS 

When  the  sugar syrup will start to boiling. ..drop chena or paneer  or cheese  ball gently to the sugar syrup ...drop balls according  to the size of your pan. ..rasgullas need more space to be cooked...the size of the rasgullas  will be doubled  on cooking  on sugar syrup.

Cover the vessel with  lid...put a heavy weight on the lid...cook 25 minutes on medium flame and then cook another  10 minutes  on high flame.Open the lid and gently stir every 5 minutes to ensure  even cooking and  puffing.

Turn off the gas,transfer  the  rasgullas  into a serving bowl. ..you can enjoy this hot chocolate  rasgullas  or refrigerate them and serve later.

CHANAR PAYESH (BENGALI STYLE COTTAGE CHEESE PUDDING )

Chanar Payesh  is a very famous traditional  bengali  sweet. Chana means paneer  or cottage cheese and payesh is a bengali  word,it means kheer  or milk  pudding  . It is a kheer or milk pudding made with  milk and chena or paneer  or  cottage cheese ball. You can make it with store bought  paneer  or  cottage cheese but this recipe comes out best with freshly made homemade cottage cheese which is easy to knead.


INGREDIENTS FOR CHENA OR PANEER BALL

Milk- 1ltr
Lemon Juice or Vinegar -2teaspoon
Granuled Sugar -2tbsp


INGREDIENTS FOR KHEER OR PAYESH

Milk-2 ltr
Sugar-3/4 cup


HOW TO MAKE CHENA OR PANEER  OR COTTAGE CHEESE BALL 



Take a heavy bottomed vessel, add milk

bring it to  boil and keep stirring to avoid burning of milk..

Once the milk comes to boil, simmer the gas, start adding the lemon juice and keep stirring( if required,add more lemon juice) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.

Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water then  rinse it as much as possible....if you do not rinse the chena or paneer  proper. .you will  get the smell  of lemon while having it.

Now hang the cloth covered  chena or paneer tap for 30 minutes. Then remove it from tap and place a heavy weight on chena for another 30 minutes. It will help to squeeze  more water from chena or paneer .


After 1 hr, remove the cheesecloth from the chenna or paneer.

The chena or paneer should have too much moisture nor be too dry.

Take the paneer in a wider plate,rub it well  with your palms for 5 to 6 minutes  to get smooth texture.

Now divide  the paneer  into two equal portions.

Take one part..mix granulated  sugar with it..make small small balls from this portion  of  paneer.

Keep aside the remaining  portion of paneer .

HOW TO MAKE  PANEER KHEER OR CHANAR PAYESH 

Take a heavy bottomed vessel,preferably  non stick,add milk for kheer or payesh.

Bring it to boil ..when milk will start boiling, simmer the gas, add paneer balls  or chena balls little by little.



Let it simmer till reduced to half the original quantity..stirring in between.

Add sugar, stir and simmer till it dissolves. Add mashed  paneer or chena to the milk. Simmer for two minutes.

Take off the heat...Let it be cool..and serve.

CHANAR JILIPI (PANEER JALEBI ) A TRADITIONAL BENGALI SWEET

                           

Chanar jilipi is a very popular and traditional  sweet in Bengal, Orissa and Bangladesh.It is made by deep-frying a paneer dough in a coil shapes, which are then soaked in sugar syrup.
This recipe comes out well  with homemade chena or paneer.


INGREDIENTS -

Chena-1cup
Khoya or Mewa-1/2cup (optional )
Semolina or sooji or rava-2tbsp
Maida or All Purpose Flour -1tbsp
Ghee-1tsp
Cardamom(chota elachi  or choto elach) powder-1/2 tsp
Baking Soda-1pinch

Ingredients For Making Sugar Syrup 
Water-2cups
Sugar -1.5cups
Cardamom or Chota Elachi Powder -1/2tsp

How to make Chena or Paneer 


Ingredients of Making Chena or Paneer 

2 litre  milk
 Lemon juice-1full lemon(if required, add more lemon juice )

Method Of Making Chena or Paneer 

Take a heavy bottomed vessel, add milk

bring it to  boil and keep stirring to avoid burning of milk..

Once the milk comes to boil, simmer the gas, start adding the lemon juice and keep stirring( if required,add more lemon juice) cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.

Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water then  rinse it as much as possible....if you do not rinse the chena or paneer  proper. .you will  get the smell  of lemon while having it.

Now hang the cloth covered  chena or paneer tap for 30 minutes. Then remove it from tap and place a heavy weight on chena for another 30 minutes. It will help to squeeze  more water from chena or paneer .


After 1 hr, remove the cheesecloth from the chenna or paneer.

The chenna should not have too much moisture nor be too dry.


How to Make Sugar Syrup 


Method Of Making Sugar Syrup

Add sugar and water to a pan and bring to a boil. Turn the heat down until it is just bubbling. Cook the syrup until  single string form .Watch the syrup carefully to make sure it doesn't burn.

The sugar syrup should reach  the  single thread stage..it means,  dip a spoon into sugar syrup,lift it out. Wait a moment and carefully pick up a drop of syrup on your finger. Then touch your finger to your thumb and pull them apart slowly to see how many strings of syrup form. For this recipe, you want a single string syrup.When your sugar syrup  is ready,remove  from heat.

                               

Method Of Making Chanar or Paneer Jalebi

Add Khoya or Mewa , Sooji or Rava or sSemolina, Ghee,Baking Soda and Maida or All Purpose Flour into Chena or Paneer.

                               

                             

 With the heels of your palms mash the chenna or paneer mix   and knead.

                                   

Keep on collecting the chenna or paneer    from the sides and continue to mash and knead.

Divide the dough into equal parts.

Roll each potion in long strips around 12 cm.
While rolling the dough, if cracks appears then moist the hand and then roll it again

Slowly wind or coil the dough as shown in the video

make two and half turn.

                         
It is very  easy  to make the shape...see my lil one was also able to do.
   
                                 

Heat oil in a kadhai and fry the coil shaped jalebi until they are golden brown.

Dip them into the warm syrup.

Keep them immersed in syrup for 3-4 hrs so,that that jilipis or jalebis can completely soak in the syrup.

Paneer jalebis should absorb most of the syrup and will swell in size.Serve the paneer jalebis warm(put in microwave and heat it for 30 seconds ) or cold.

   
                       

Kaju Paneer ( Indian Cottage Cheese Cooked in Cashew nuts Gravy )

      
                           

           Kaju Paneer  (Paneer  or Indian Cottage Cheese Cooked  in Cashew nuts Gravy)



Paneer  or Indian Cottage Cheese is   pretty bland on it's own, so whenever  I cook paneer I love to do experiment with it.This time I cooked a simple paneer preparation  with cashew nuts paste. The gravy was so creamy...I am sure you all will love it specially  your kids


Preparation Time - 15 minutes
Cooking Time - 15
Servings -4


INGREDIENTS

Paneer -250gm
Onion Paste- 1 medium size ( boiled  and grind )
Ginger Paste -1tbsp
Kaju Paste(Cashew nuts paste ( -1/2cup(soaked in water and grind )
Kismis  (Raisin )-1tbsp (soaked in water and grind )
Green chilli paste -1tsp
Kashmiri Red Chilli Powder -2tsp
Salt to taste
Sugar-1/2tsp
Bay leaf-1
Green Cardamom -2
Chinamon stick - 1/2inch
Vegetable oil - 2tbsp
Ghee-1tbsp
Water -1 cup

METHOD

Heat oil and ghee in a pan
Temper the oil with bay leaf, green cardamom and chinamon stick
Add onion paste...fry until light brown
Add ginger paste and green chilli paste ...mix and stir until oil gets separated
Add kashmiri red chili powder, salt and sugar. ..cook for 1 minute ..if required sprinkle some water
Add kaju or cashew nuts paste and kismis or raisins paste..mix and stir..cook for 1 minute
Add 1 cup water..bring it to boil...once the water will start boiling....reduce the flame...add paneer. ..cook for 2 minutes. ..switch off the gas.
Transfer the dish into a serving bowl...the gravy should not be very watery .


Serve hot with any indian bread like roti,chapati,naan or porotha...or you can enjoy it with any rice dish.

                                 

Kashmiri Paneer Chaman

                             

    KASHMIRI PANEER  CHAMAN .


Serves-4
Preparation Time -10 minutes
Cooking Time -30 minutes

A popular Kashmiri paneer preparation made with pieces of fried paneer (cottage cheese) simmered in tomato sauce flavoured with spices and fennel seeds powder. It makes a quick and easy weeknight dinner.  

It is ideal to cook this with fresh tomatoes, which are blanched (boiled whole and then skinned) and then added to the curry although you can also use tinned plum tomatoes ( which I do!! ) or tomato puree which gives it a thick gravy and also is a quick option.

If you make this dish using Homermade Tomato Puree.then we have to learn how to make Tomato Puree at Home.

HOW TO MAKE  TOMATO PUREE AT HOME
Choose nice ripe red tomatoes. Give them a quick wash in cold water. 

Using a sharp knife drop a cross over the  tomatoes.

Boil the water well and then drop the tomatoes into the boiled water 

After 2 minutes take it out from the water. You can see the skin peeled away after taking out .So we no need to peel the skin. It will comes out easily. Now the blanched tomatoes are ready to make sauces.Grind these to make a fine homemade puree.

 

Ingredients

Paneer-250gm

Tomato Puree-if homemade then make using 4 tomatoes or if store bought then 1 cup

Kashmiri Red Chilli Powder-2tsp

Hing or asfoatedia -  1 pinch

Jeera or Cumin seeds-1/2tsp

Saunf or Fennel Powder or Mouri-2tbsp

Dry Ginger Powder or Sonth-1/2 tsp

Turmeric Powder-1/2tsp

Garam Masala-1tsp  

Ghee-1tsp

Bay leaf-1

Brown Cardamom-2

Green Cardamon-4

Chinamon Stick-1

Oil- 5 Tbsp(Preferably Mustard oil )

Water -1/2cup


METHOD :-

the paneer into thick rectangular shaped pieces.

In a wok add 5 Tbsp oil. Shallow fry paneer pieces from both sides till light brown. Keep them aside.

Add hing,then splutter brown cardamom, green cardamom, bay leaf, cinnamon.

Add tomato puree, salt, red chilli powder, dry ginger powder. Cook till the masala leaves oil on the sides.

Add paneer  to the masala. Now add some saunf or fennel powder. Mix.

Now add the 1/2 cup water

Mix well. Let it cook for 2-3 more minute.


Add garam masala powder and ghee..cover with lid...Allow to  cook for 2 minutes . Switch off the gas. Garnish with chopped  corriander  leaves. 

Enjoy  it with Hot steamed rice  or Roti or any kind of Indian Bread.



For garam masala,you can use store bought  Sahi Garam masala. ..or you can make it  at home

Ingredients  for Garam Masala

Cloves -3
Cumin Seeds-1/2tsp
Black pepper corns-1/2tsp
Coriander Seeds-1/2tsp
Green Cardamom -2
Brown Cardamom -1
Chinamon  Stick -1

Method of  making  Garam Masala

In a different  pan,dry  roast  all ingredients .  Grind  them  to  make a fine  powder.

If you like this dish..Please  give your valuable  feedbacks...thus I can improve  my cooking  skills.

                             

Coorg Paneer

                             

CHANAR DALNA........BENGALI STYLE PANEER KOFTA CURRY WITHOUT ONION GARLIC....