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Stuffed tomato

Yesterday I cooked stuffed tomato or bharwa tamatar for dinner. I used paneer for stuffing tomato but you can also use paneer with boiled and mashed potato for this recipe. Stuffed tomato is a very delicious side with rotis. Try it to believe it. What’s more, it can be made quickly if you are entertaining some guests.

Recipe of stuffed tomato

5-6 medium tomatoes (tamatar)

100 gms paneer (cottage cheese) - crumbled

1 inch piece ginger- grated

1 onion- chopped

Salt to taste

1/2 tsp cumin seeds

1/2 tsp red chilli powder

1 tsp kasoori methi (dry fenugreek leaves)

2+2 tsp oil

Chopped coriander leaves

1. Wash tomatoes and pat dry. Remove top of the tomato like a cap and keep aside.

2. Scoop out pulp of the tamatar and chop the edible portion of the caps. Set aside.

3. Heat 2 tsp oil in a pan and add cumin seeds. When they change color, add onion and ginger. Sauté till light brown.

4. Add pulp and chopped caps of tomato. Add salt, red chilli powder and garam masala. Cook till pulp turns dry.

5. Add paneer and kasoori methi. Cook, mixing, for 1 minute. Remove from fire and let the paneer masala cool.

6. Preheat oven at 180 degree C. Stuff this paneer mixture inside the hollow tomato. Arrange the stuffed tomato on a greased baking tray.

7. Pour 2 tsp oil mixed with 1/4 tsp salt on all the tomatoes. Bake at 180 degree C for 15 minutes or till tomato turn soft. Take out stuffed tomato in a serving bowl and garnish with coriander leaves.

Stuffed tomato in Microwave

Place stuffed tomato in a microsafe bowl and cover with a microsafe lid or a cling film with holes pierced. Before covering, Pour 2 tsp oil mixed with 1/4 tsp salt over the bharwan tamatar. Cook on a High for 5 minutes or till tomato turn soft.

Bharwa tamatar

Paneer bhurji

If you have a chunk of paneer with you, paneer bhurji can be prepared really fast. Not much chopping, prep time or cooking time and you have a delicious side with rotis. Paneer is packed with proteins and Calcium so it’s ideal for growing children. Bhurji is one of the easiest dishes made with paneer.

Recipe of paneer bhurji

250 gms paneer (cottage cheese) - crumbled or grated

1 onion- chopped

1 tomato- chopped

1 green chilli- slit

1/4 tsp red chilli powder

1/4 tsp garam masala powder

1/2 tsp turmeric powder

1/2 tsp coriander powder

Salt to taste

1 tbsp oil

Chopped coriander leaves- for garnish

1. Heat oil in a pan and add onion and green chilli. Sauté till onion turns pink.

2. Add tomato. Add all the spices and salt. Cook till tomato turns mushy.

3. Add paneer and cook mixing for 3-4 minutes. Turn off the heat and garnish paneer bhurjee with coriander leaves.

Sandesh

Sandesh, shondesh, sandes are some of the names by which this mithai is called. Recipe of sandesh is very easy and it can be made within no time. Although sandesh is a Bengali mithai, it is loved in other parts of India as well. This soft mithai never failed to satisfy my sweet tooth.

Recipe of sandesh

Makes about 20 sandesh

2 cups chenna (cottage cheese)

1/2 cup powdered sugar

1/2 tsp cardamom (elaichi) powder

1. Add sugar to the chenna and knead.

2. Place the mixture in a kadhai/wok and cook stirring constantly, on a low heat. Cook for 5-6 minutes. Consistency of the mixture should be that of the very soft dough, neither too dry nor too moist.

3. Remove from heat and mix gently till it cools down a bit.

4. Divide into equal portions and make balls out of it. Garnish with cardamom powder and place in fridge. Serve sandesh chilled.

Note- sandesh has a short life so it is best consumed within the same day.

Paneer puri

Paneer puri is loved by all the paneer fans. It’s a full meal in itself and there is no need for a side dish. You can even enjoy paneer poori with a pickle. It’s very easy to make and tastes yummy.

Recipe of paneer puri

1 cup atta (whole wheat flour)

1 cup crumbled paneer (cottage cheese)

1/2 tsp red chilli powder

1/2 tsp cumin powder

1/2 tsp ajwain (carom seeds)

1/2 tsp garam masala powder

Salt to taste

2 tsp oil + for deep frying

1. Mix atta, 1/2 tsp salt, ajwain and 2 tsp oil in a bowl. Rub oil in flour with your fingers. Add enough water so as to knead into stiff dough. Keep aside for 20 minutes.

2. Add salt, red chilli, cumin and garam masala powders to crumbled paneer. Mix well.

3. Take a ball out of the dough and roll out into a small round. Place 1 tsp paneer mixture in the centre. Gather the edges and reshape into a ball. Flatten between your palms.

4. Again roll out into a 3-4 inch round or puri.

5. Heat oil in a kadhai/wok or a frying pan and deep fry paneer puri from both sides till golden. Drain on an absorbent paper. Similarly make other paneer puris.

Paneer pakora

Paneer pakora or cheese pakora is a true rainy day comforter. Since its monsoon time in India, pakoras with hot cup of tea makes for a treat. It’s not that every day we eat deep fried goodies but its okay once in a while yaar.

Recipe of paneer pakora

250 grams paneer (cottage cheese)

1 1/2 cups besan (gram flour)

Salt to taste

1/2 tsp red chilli powder

1-2 green chillies- chopped

1 cup water

2 tsp oil

Oil to deep fry

1 tsp chaat masala

1. Cut paneer into thick cubes. Sprinkle chaat masala on them and keep aside.

2. Mix rest of the ingredients in a bowl except water and oil to deep fry. Slowly add water to this, stirring, so that no lumps are formed. Adjust the quantity of water to get thick pouring consistency. Beat this batter in a blender so that air is incorporated and pakoras turn out fluffy. You can also beat with a big spoon or using a hand blender. Set aside the batter for 15-20 minutes.

3. Heat oil in a heavy bottomed vessel (kadhai). You can find out if the oil is sufficiently hot by dropping a small portion of the batter in the oil. If it sizzles and comes to the surface, your oil is hot enough. Turn the heat to medium.

4. Dip the paneer cubes in the batter and drop gently in the oil. Deep fry pakodas from both sides till golden brown.

5. Drain on an absorbent paper towel by using a slotted spoon (pauni/ chhari). Serve hot with tomato sauce or coriander chutney.

Shahi paneer

Shahi paneer belongs to Mughlai cuisine which is especially popular in North India. Shahi paneer literally means royal cottage cheese. It is truly a royal dish. Indian cottage cheese in rich cashew nut gravy makes it a delectable dish. It features on menu cards of most North Indian restaurants and hotels.

Recipe of shahi paneer

250 grams paneer (cottage cheese)

1 cup milk

2 tbsp (kaju) cashew nuts- broken

2 tsp kasoori methi (dried fenugreek leaves) - crushed

1 tsp cumin powder

1/2 tsp coriander powder

1 tbsp tomato sauce

2 tomatoes- pureed

1 onion

1 inch piece ginger

3-4 cloves garlic (optional)

3 green chillies

1/2 tsp garam masala powder

Salt to taste

1 tbsp oil

1. Soak cashew pieces in milk for about 15 minutes. Grind together onion, ginger, garlic and green chillies.

2. Cut paneer into 1 1/2 inch wide triangular pieces.

3. Heat oil in a wok (pan). Add onion paste and sauté till it turns light brown. Add tomato puree and tomato sauce. Add all the spices including kasoori methi and salt. Fry till it leaves oil. In the mean time grind cashews with milk.

4. Add the cashew paste and paneer and simmer for 3-4 minutes. Serve hot with naan or paratha.

shahi paneer

Karahi paneer

Recipe of karahi paneer

250 grams paneer (cottage cheese/ panir) - cut into pieces

1 onion- chopped

1 tomato- chopped

Salt to taste

3-4 cloves garlic (optional) - chopped

1/2 tsp black pepper powder (kali mirch)

1/2 tsp cumin powder

1/4 tsp red chilli powder (cayenne pepper)

1/2 tsp turmeric powder

1/2 tsp coriander powder

2 tsp kasoori methi (dry fenugreek leaves) – crushed by hands

1 tbsp oil

1. Heat oil in a karahi (heavy bottomed vessel) and add onion. When it turns translucent, add garlic. Sauté for 1/2 a minute.

2. Add tomato, turmeric powder, coriander powder, cumin powder, black pepper powder, red chilli powder, kasoori methi and salt. Mix well and fry till oil begins to separate.

3. Add paneer and mix well. Lower heat and cook covered for about 4-5 minutes. Serve hot kadhai paneer with naan or paratha and cucumber raita.

Stir fried paneer

This dish is not exactly chili paneer but tastes somewhat like that. It’s very quick to make and results are very satisfying. Addition of soy sauce gives it a nice, appetizing color. I use Ching’s Dark Soy Sauce but you can use any brand that you prefer.

Recipe of Stir- Fried Paneer

200 grams paneer (cottage cheese)

1 capsicum (bell pepper)

1 onion- sliced

1 tomato

2 tbsp tomato puree

Salt to taste

1/2 tsp red chilli powder (cayenne pepper)

1/4 tsp garam masala powder

1/2 tsp cumin seeds (jeera)

1 tbsp oil

1 tsp soy sauce

Chopped coriander leaves (cilantro)

1. Cut paneer in long thin strips. Deseed capsicum and remove pulp of tomato and cut them in long, thin strips.

2. Heat oil in a pan (wok) and add cumin seeds. When they change color, add onion and stir- fry for 1 minute.

3. Add capsicum and stir- fry for 1/2 minute.

4. Add red chilli powder, coriander powder and garam masala.

5. Add paneer, tomato puree, soy sauce and salt. Mix them gently till paneer is well coated with puree and sauce.

6. Cook till it becomes thicker. Add tomato slices and cook for 1 more minute. Garnish with coriander leaves and serve hot.

marinated pieces on skewers

Paneer Tikka is a fancy food which many people think can be made only at restaurants and hotels. Believe me with this simple recipe you can make delectable Paneer tikkas at home and surprise everyone.

Soft chunky pieces of paneer marinated in spiced yogurt and grilled to perfection make it a protein packed low calorie tasty food.

 Recipe of Paneer Tikka

 250 grams paneer (Indian cottage cheese)

1 medium green capsicum (bell pepper)

1 medium onion

1 medium tomato

1 cup thick yogurt (curd/ dahi)

¼ tsp turmeric powder

1 tbsp tandoori masala

1 tsp chaat masala

2 tsp ginger- garlic paste

2 green chillies- crushed

Salt to taste

1 tbsp oil

Paneer-Tikka

1. Cut paneer, onion, tomato and capsicum into 11/2 inch pieces.
2. Mix yogurt, turmeric powder, tandoori masala, chaat masala, ginger- garlic paste, green chillies, salt and oil to a smooth paste.
3. Add paneer cubes to this marinade. See that paneer is well coated with it. Keep in refrigerator for 2 hours.
4. Soak a few bamboo skewers in water for 20 minutes. Take out, pat dry and grease them with few drops of oil.
5. Put onion, tomato and capsicum pieces in the marinade and coat them well. Thread pieces of marinated paneer and veggies one after the other on the skewers.
6. Cook on an oiled grill turning the skewers a few times. Or you can set your oven to Broil. Preheat your oven broiler to high. Broil till you see brown- black spots on the paneer and vegetables and paneer is slightly charred on the edges. Or you can also cook on Barbecue. Paneer tikka can also be made in a tandoor.

 While cooking paneer tikkas just don’t go anywhere and keep an eye on it so that they don’t get burned. Also don’t over cook it. You can buy Tandoori masala and Chaat masala for this recipe from any Indian grocery store

palak paneer

Palak paneer is really yumm…I like the subtle hint of sweetness in the dish. When I was a kid, I never liked palak. My mom always used to tell me “Eat it, it’s good for you”. Later in adult life when I realized its goodness, I began liking spinach. I now try to have it in various forms like Palak parantha, Dal palak and aloo palak.
Palak- paneer is a very popular dish from North Indian cuisine. Its popularity reaches North America where it is known as Saag- paneer. Indian cottage cheese in a rich, creamy spinach curry makes this dish, a gastronomical delight.

Recipe of Palak paneer

200 gm Paneer (cottage cheese)
500 gm Palak (spinach)
5 cloves garlic
2 medium onions
1 inch ginger piece
2 green chillies
2 tomatoes- pureed
4 tsp oil
½ tsp cumin seeds
½ tsp garam masala
½ tsp coriander powder
¼ cup malai (cream of milk)
Salt to taste

1. Cut stems of palak and wash thoroughly in running water. Blanch palak leaves in salted, boiling water for 2 minutes. Refresh them in cold water.

2. Puree the palak leaves along with green chillies.

3. Mince onions, ginger and garlic in a blender.

4. Cut paneer into pieces and shallow fry them in 2 tsp oil in a non- stick pan till golden.

5. Heat 2 tsp oil in a separate pan and add cumin seeds. When they change color, add onion paste. Sauté till light brown.

6. Add coriander powder. After 2 seconds, add tomato puree. Stir in salt and garam masala. Cook for 3-4 minutes on medium heat.

7. Add palak and a little hot water (you can use the water in which spinach was blanched keeping in mind that it contains salt). Cook on medium heat for 10 minutes.

8. Add paneer pieces and cook for 2-3 minutes.

9. Stir in malai and cook palak paneer further on low heat for 2 minutes. Serve hot.

Palak paneer