Palak Paneer with home made Paneer

Day 10 of Recipe Marathon #2.

I like making paneer at home, whenever I make them I used that to make Palak paneer. Here is the recipe for making paneer and palak paneer.

palak

Ingredients for making Palak Paneer

  • Palak/Spinach – 1 bunch or more
  • Green chillies – 2or3
  • Onion and tomato – 1 each chopped
  • Ginger and garlic – grated 1 tsp each
  • Sesame seeds – toasted 2tsp ( to give rich taste and texture)(cashews, walnuts or peanuts can also be used)

For garnish I used few spring/green onions and few slices of red onions.

  1. See below instructions for making paneer and keep it ready. If using store brought paneer, follow steps 7 and 8 (cut into bit size cubes and shallow fry them little oil till golden brown).
  2. Toast sesame seeds and keep that aside.
  3. In the same pan,add cleaned and chopped spinach and chillies, cover and cook till spinach is all wilted down. Transfer to a blender/mixie when cooled little bit smoothly grind with toasted sesame seeds.
  4. In the same pan add oil when hot add cumin seeds and once it starts to pop, add ginger-garlic paste and then add chopped onions and tomatoes. Cook till they are soft. Once done add Spinach mixture, mix well. Add salt and adjust to taste. Cook on medium heat for about 10mins or  untill flavours combines well.
  5. Add roasted  flavoured Paneer, mix and garnish with raw onions. Allow it to stand for atleast 10 mins before serving.

This is how I make Paneer. I have flavoured it with black pepper, cumin and red chilli powder.

paneer-1

paneer-21

  1. Heat 2 liter of milk(i use 1% milk) on a thick bottomed pan.
  2. When Milk comes to boiling point(this takes about 20 mins or so) add lime juice or white vinegar(about 2 tbsp). Turn off the heat.
  3. Stir the milk mixture after adding vinegar, it should starts to curdle, if not add some more. At this point whitecurds separates from the greenish white whey.
  4. Place clean cloth or cheese cloth into a colander, pour the mixture in, let the whey drain. Let it stand for 5 – 10 mins.
  5. Once the whey is completely drained, I wash it once with cold water to remove the smell of vinager and let it drain well. Now add 1tsp of each salt,cumin,pepper and red chilli powder. Mix well, tie the cloth tightly and squeeze all the water let it stand for 2-3 hrs. Put a pan or weight on it so most to the liquid drains out and hardens to a nice shape.
  6. Remove  from the cloth and use paneer  to make desired curry (or store it in the fridge to use later).
  7. Cut into bit size pieces. Fry with little oil and use as such.

Making paneer at home has its advantages, we can make it low fat or high fat . And flavour with our favorite spice.

Enjoy !

Check out recipes of my fellow Marathoners.

1. DK 2. Siri 3. Srivalli 4. Ranji 5. PJ 6. Curry Leaf 7. Medha 8. Priya 9. Bhawna 10. Raaji 11. Anu 12. Kamala 13. Roopa 14. Divya Kudua 15.Rekha 16.Divya M 17.Lakshmi 18.Raaga 19.Lakshmi Venkatesh 20.Sripriya 21.Viji 22.Kamalika 23.Pavani __________________________________________________________________________________________________________________________________________

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Coconut-Corriender Chutney

Day 9 of Recipe Marathon #2.

  Today being sunday I made Idlies, and to go with it coocnut-corriender chutney.  Here is my recipe for simple and classic chutney that goes good with almost any dish. 

chutney

  • Coconut – 2 tbsp grated                                             chutney-ing
  • Corriender/cliantro leaves – one handful chopped 
  • Green chillies – 1-2
  • Red onion and garlic – few peices
  • Roasted gram dal (hurigadale)- 2 tbsp
  • Tamarind water/paste- 1tsp
  • Salt to taste.
  1. Wash and clean cilantro leaves, chop  onion, chillies.
  2. In blender/mixie grind all the ingredints adding little water to make to smooth paste.
  3. One done , transfer to a bowl and temper with oil, mustard seeds and urad dal.

Enjoy !

Check out recipes of my fellow Marathoners.

1. DK 2. Siri 3. Srivalli 4. Ranji 5. PJ 6. Curry Leaf 7. Medha 8. Priya 9. Bhawna 10. Raaji 11. Anu 12. Kamala 13. Roopa 14. Divya Kudua 15.Rekha 16.Divya M 17.Lakshmi 18.Raaga 19.Lakshmi Venkatesh 20.Sripriya 21.Viji 22.Kamalika 23.Pavani __________________________________________________________________________________________________________________________________________

Chickpeas Masala / Channa Masala

 Day 8 of Recipe Marathon #2.

I make this dish with chickpea (channa, kabul kadalai) at least once a week. Here is my recipe of makng this curry.

chickpea

Ingredients

  • Chickpeas – 1 cup ( soaked overnight and cooked till just soft, can use canned chickpeas instead)
  • Onion – 1 meduim
  • Tomato – 1
  • Capsicum/bellpepper- 1 small
  • Ginger and garlic- 2 pieces
  • Tomato paste – 1tbsp (gives rich colour to the curry)
  • Jaggery or Brown sugar – 1tsb (to balance the taste)

Spices

  • Redchilli powder and Garam masala – 1tsp each (use channa masala powder instead).

Garnish

  • Corriender/cilantro leaves and  thin slices of red onions.
  1. Chop onion, tomato and capsicum to big chunks. Along with ginger and garlic grind them to paste using enough water.
  2. Heat oil, when hot add cumin seeds, add in ground paste and cook till raw smell of veggies are gone, the mixture becomes thick and changes to dark colour.
  3. Now add spices and jaggery mix well, add cooked or canned chickpeas.Add enough water  and cook on medium heat for 10 mins or so untill all the flavours combines well.
  4. Garnish with few cilantro leaves and red onions. Tastes great with puri and rotis.

Enjoy !

Check out recipes of my fellow Marathoners.

1. DK 2. Siri 3. Srivalli 4. Ranji 5. PJ 6. Curry Leaf 7. Medha 8. Priya 9. Bhawna 10. Raaji 11. Anu 12. Kamala 13. Roopa 14. Divya Kudua 15.Rekha 16.Divya M 17.Lakshmi 18.Raaga 19.Lakshmi Venkatesh 20.Sripriya 21.Viji 22.Kamalika 23.Pavani __________________________________________________________________________________________________________________________________________

Roasted Pepper Raitha

Day 7 of Recipe Marathon #2.

Raitha or pachaddi is a yogurt(curds) based dish, I usually make it when I prepare one pot rice dishes. Raithas are usually prepared by adding raw onion,tomato or cucumber. For a change and something different from regular ones, I tried making using roasted Bananna pepper, and the taste was divine. I’ll making this raitha more often now.

raitha

peppersIngredients

  • Home made yougurt/curds – 1 cup
  • Bananna Peppers – 1big (Red bellpeppers and pablano peppers will be good too)
  • Red onion- 1 small
  • Red chilli powder and Amchur powder – 1 tsp each
  • For tempering : Oil, mustard seeds and cumin seeds – 1tsp each
  1. On a grill or directly on flame roast peppers untill all sides are blacken. Cover for 5 minutes, the skin comes of easily(discard the skin and seeds). Chop the peppers and keep aside.
  2. Chop onions mix with peppers to this add salt, chilli powder and amchur powder (this is optional, I add to give raitha little tangyness). Mix everting with yogurt.
  3. Do the tempering by heating oil, and add mustard seeds and cumin seeds. Once they start to pop add this to pepper-onion mixture, mix well.

We had this with corriender-mint pulav. Enjoy !

Check out recipes of my fellow Marathoners.

1. DK 2. Siri 3. Srivalli 4. Ranji 5. PJ 6. Curry Leaf 7. Medha 8. Priya 9. Bhawna 10. Raaji 11. Anu 12. Kamala 13. Roopa 14. Divya Kudua 15.Rekha 16.Divya M 17.Lakshmi 18.Raaga 19.Lakshmi Venkatesh 20.Sripriya 21.Viji 22.Kamalika 23.Pavani __________________________________________________________________________________________________________________________________________

Pear Crumble

Day 6 of Recipe Marathon #2.

After posting many curries or side dishes, I am posting something sweet.  No special occasion, last night for dinner we had  left overs from afternoon, so  I made something simple and warm dessert using the pear I had.  I made pear crumble using basic recipe, along with it I also added some raisins and almonds. Crunchy and tasty.

 pear

 Ingredients for filling

  • Pear – 1 choped
  • Raisains – 2tbsp (any dry fruit works best)
  • Almonds –  2tbsb chopped

For topping

  • Brown sugar- 1tbsp
  • Oats – 1/2 cup
  • Cinnamon sugar- 1tsp
  • Nutmeg- 1/4 tsp grated
  • Butter- 1tsp crumble
  1. Pre heat the oven 350 degrees. Chop all the ingredients mix together.
  2. Combine all the ingredints for topping.
  3. Lightly oil  the baking dish add chopped pear mixture. Top with oats mixture, Crumble in butter(use more butter for more cripsiness).
  4. Bake for about 25-30 mins untill the top is golden brown and bubbly.
  5. Let it cool for about 10 mins before serving. Serve warm. Enjoy !

I’ll be sending this to DK’s AWED-American.

 Check out recipes of my fellow Marathoners.

 1. DK 2. Siri 3. Srivalli 4. Ranji 5. PJ 6. Curry Leaf 7. Medha 8. Priya 9. Bhawna 10. Raaji 11. Anu 12. Kamala 13. Roopa 14. Divya Kudua 15.Rekha 16.Divya M 17.Lakshmi 18.Raaga 19.Lakshmi Venkatesh 20.Sripriya 21.Viji 22.Kamalika 23.Pavani __________________________________________________________________________________________________________________________________________

Pumpkin Sagu

Day 5 of Recipe Marathon #2.

This is my MIL’s recipe, she makes this sagu whenever she makes Dosas. I too made dosa today for our lunch and would like to share her Recipe.

sagu

Ingredients                                                                             sagu-ing

  • Pumpkin – 3cups chopped
  • Onion – 1 meduim chopped

Tempering

  • Oil, Mustard seeds and Channadal – 1tsp

For Grinding (no need to roast)

  • Coconut grated – 2tbsp
  • Poppy seeds, Dalia dal (roasted gram dal, hurigadale) – 1 tsbp
  • Corriender leaves- one handfull
  • Green chillies- 1-2
  • Cinnamon, cloves – 2 each
  • Black pepper – 1/2 tsb

dosa

1.Cut/ chop  pumpkin and onions.

2. Heat oil, when hot add mustard seed and channadal. Once dal starts to change colour add veggie mix well. Cover and cook till pumpkin is bit soft takes about 10 mins.

3.Meanwhile put all the ingredients in a mixer for grinding and add enough water and grind to smooth paste.

4.Once pumpkin is soft add ground paste, salt to taste add more water for desired consistancy.

5.Cover and cook for another 5-7 mins untill veggies absorb ground mixture. Once done switch off and serve.

We enjoyed with Dosa.

 

 

 

Check out recipes of my fellow Marathoners.

1. DK 2. Siri 3. Srivalli 4. Ranji 5. PJ 6. Curry Leaf 7. Medha 8. Priya 9. Bhawna 10. Raaji 11. Anu 12. Kamala 13. Roopa 14. Divya Kudua 15.Rekha 16.Divya M 17.Lakshmi 18.Raaga 19.Lakshmi Venkatesh 20.Sripriya 21.Viji 22.Kamalika 23.Pavani

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Potato-Methi Curry

Day 4 of Recipe Marathon #2.

This is my favorite dish to do with red potatoes and methi leaves. Very easy recipe and goes well with rotis,chapathis and dosas. Leftovers can be used to make sandwiches.

aloo

Ingredients

  • Red Potatoes – 3 meduim size
  • Onion – 1 medium
  • Methi leaves – 2 tbsp dried (fresh leaves can be used too)

Tempering

  • Oil – 1tsp
  • Cumin/jeera seeds – 1tsp
  • Red chilli powder- 1tsp
  • Turmeric powder – 1/2 tsp

Garnish

  • Cilantro leaves and fresh juice of lime juice about a tea spoon.

aloo-ing

  1. Wash potatoes and cook till soft not mushy. Keep aside. Chop onion( if using fresh methi leaves wash and chop).
  2. Heat oil when hot, add cumin seeds, turmeric and red chilli powder. Then add in onion and methi leaves mix well. Let onion cook till soft.
  3. Crumble cooled potatoes( I left the skin on) and mix with onion mixture, make sure not to mash it too much. Adjust salt to taste.
  4. Finally garnish with cilantro leaves and squeese fresh lime juice. We had our with chapathis.

Simple yet satisfying meal. Enjoy !
Check out recipes of my fellow Marathoners.

1. DK 2. Siri 3. Srivalli 4. Ranji 5. PJ 6. Curry Leaf 7. Medha 8. Priya 9. Bhawna 10. Raaji 11. Anu 12. Kamala 13. Roopa 14. Divya Kudua 15.Rekha 16.Divya M 17.Lakshmi 18.Raaga 19.Lakshmi Venkatesh 20.Sripriya
21.Viji 22.Kamalika 23.Pavani
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