Paneer Tikka Masala

Soft,juicy chunks of paneer marinated in Tandoori masala and then grilled
with veggies!
This is a great dish to serve at your next barbeque.
This amazing wonderful and delicious combi of paneer with onion was a perfect starter!!!
Not only it will fetch some great compliments for itself and the
cook....but it will also entertain all guests...an easy to
make...wholesome..low oil starter!!!

Ingredients:

250 gm cottage cheese (paneer)
100 gm curd (dahi)
2 onion (pyaj)
2 tomato (tamatar)
1 tsp ginger (adrak), garlic (lahsun) paste
2 green chilly (hari mirch) paste
50 gm cashew nut (kaju) paste
1 tsp tandoori masala
1 tsp chat masala
1 tsp chana masala
salt to taste

Preparation:

* Cut round slices of tamatar and pyaj and keep them aside.
* Cut paneer in cubes.
* Mix tandoori,chat and chana masala along with half of the ginger
garlic paste with dahi.
* Now add paneer cubes and mix well.
* Fix paneer cubes in a toothpick and put tomato and onion slices around
paneer.
* Then cook them in a preheated oven and keep aside.
* Heat oil in a pan and put ginger garlic paste and green chilly in it.
* Cook for 5 minutes. Thereafter, add finely chopped onion and fry.
* Add finely chopped tomato and cook until oil floats on the surface.
* Then add kaju paste and cook for 5-10 minutes.
* Then add all the spices and cook for 2 minutes.
* Lastly add paneer cooked in oven and cook for 5 minutes.
* Garnish with coriander and serve hot.

Paneer Makhanwala

Paneer Makhanwala is a traditional dish which is prepared in "special occasions" - rich in cream, spices and paneer.
It is very famous among the people who love North-Indian cuisine.
Paneer Makhanwala has always been one of my favorite side dishes in Indian cuisine.I always order this with Naan or Kulcha.
Its reddish orange color creamy sauce with paneer floating over it will bring water in anyone's mouth.
So here i am providing an easy way to prepare this delicious dish.

Ingredients:

* 250 gms Paneer(cut into cubes of 1 inch each)
* 2-3 tablespoon butter
* 1 tablespoon cream or malai
* 3 tablespoon Tomato puree
* 1 tablespoon coriander leaves finely chopped
* 2-3 piece grated paneer
* 1 teaspoon red chilli powder
* 1 teaspoon coriander seed powder
* 1/2 teaspoon garam masala powder
* 1/2 teaspoon turmeric powder
* 2-3 Green chillies(Hari mirch) silt
* 8-10 cloves Garlic
* 1 large onion
* 10 cashew nuts(pasted)
* 1 inch ginger piece
* 1 teaspoon Kasoori methi(fenugreek seeds)powder
* 1/2 teaspoon sugar
* salt according to taste

Preparation:

1. Grind the onions, ginger and garlic to a paste.
2. Heat a pan and melt the butter.Put the green chillies,kasoori methi,ginger-garlic-onion paste,
turmeric powder,coriander powder,tomato puree,red chilly powder and fry for 3-4 minutes.
3. Now add the malai,cashew nut paste,salt,sugar,garam masala and a little bit water and stir for 3 minutes.
4. Then add the paneer pieces and cook for a couple of minutes till the gravy thickens.
5. Finally, garnish with grated paneer and chopped coriander leaves and serve hot.

Tip:
* Paneer can also be dip fried in butter or oil and used(if anyone doesnt like raw paneer).

Serve with: Naan or Parathas, Ghee Rice or plain rice.

Aachari Paneer

Achari panner is a spicy dry gravy dish served hot with rotis in the homes of North India.Its specially a Punjabi dish.
So, here I am with some spiced up Indian Cottage Cheese (Paneer Achari) for those who are fond of eating hot and spicy paneer dishes.
My best friend is a vegetarian and he is Gujarati(most of the Gujarati's are vegatarian).He likes all kind of paneer dishes and this recipe is specially dedicated to him.

Ingredients:

1 cup paneer, cubed
2 teaspoon fennel seeds (saunf)
1 teaspoon mustard seeds
1/2 fenugreek seeds (methi)
1/2 teaspoon onion seeds (kalonji)
1 teaspoon cumin seeds (jeera)
1/2 teaspoon asafoetida (hing)
3 onion, chopped & 1" piece crushed ginger
5-6 crushed garlic flakes
1 teaspoon turmeric powder (haldi)
1 1/2 tsp amchoor(dry mango powder)
1/2 teaspoon chilli powder
3-4 chopped green chillies
1/2 cup beaten curd
3 tablespoons chopped coriander
1 tablespoon oil
salt to taste

Preparation:

1. Heat 4 tbsp oil.
2. Add 2 tsp saunf, 1 tsp mustard seeds, 1/2 tsp methi dana, 1/2 tsp onion seeds (kalonji),1 tsp
hing and 1 tsp jeera and fry till they crackle.
3. Add 3 chopped onions and 3-4 chopped green chillies till golden.
4. Add 1 tsp haldi, 5-6 crushed garlic flakes and 1" piece crushed ginger.
5. Gradually add 1/2 cup beaten curd, stirring constantly.
6. Add 1 1/2 tsp amchoor and salt.
7. Cook till curd dries slightly.
8. Just before serving, add 300 gms Amul Paneer and a few slit green chillies.
9. Sprinkle with salt and 1/2 tsp chilli powder.
10. Add the coriander and bring to a boil.
11. Stir for 1-2 mins on low flame. Serve hot.

Serve with: Jeera rice, plain rice or rotis.

Malai Kofta

The terms "malai" is cream and "kofta" is dumplings. As the name "malai"(cream) would suggest,
this recipe consists of deep-fried dumplings soaked with a heavy, creamy sauce.
Its a dish for special occassions. Malai Kofta is the vegetarian alternative to meatballs.

Ingredients:

Kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds & salt to taste

Gravy:
125 gms. cream
75 gms. khoya or paneer
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee

Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

Preparation:

Koftas:
* Boil the potatoes, peel and smash them.
* Mix together all the ingredients except raisins and cashews.
* Take a ping-pong ball sized dough in hand.
* Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
* Repeat for remaining dough. Keep aside.

Gravy:
* Roast the cinnamon, cardamom, nutmeg and cloves together.
* Dry grind and keep aside. Wet grind garlic,ginger and cashew, except ghee, to a paste.
* Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
* Add paste and fry further for 5-7 minutes stirring well.
* Add 2 cups water,cream and simmer on low for 15 minutes.
* Warm the koftas either in the oven or on the tava(Optional: You can deep fry the koftas also.)
* To serve place warm koftas in a casserole.
* Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
* Garnish with grated cheese and chopped coriander.

Serve hot with: Naan or parathas.