Bhojan Bites

  Ingredients: 2 cups crumbled paneer 2 tablespoons vegetable oil 1 tablespoon ghee 1 teaspoon gram flour (besan) 1-2 green chilies, chopped 1 medium tomato, chopped 1 medium onion, chopped Salt to taste 1 inch ginger, chopped 1/2 teaspoon kasuri methi (dried fenugreek leaves) 1/2 teaspoon turmeric powder 1 teaspoon paprika Water, as needed Instructions: Prepare the paneer: If not using store-bought paneer, follow your preferred recipe to make homemade paneer. Sauté the besan: Heat vegetable oil and ghee in a pan over medium heat. Add the gram flour and sauté until it turns fragrant and slightly roasted. Add onions: Add the chopped onions and cook for 1-2 minutes, or until softened. The besan may coat the onions, making them slightly difficult to cook. Add tomatoes: Add the chopped tomatoes and cook for another 1-2 minutes, or until the tomatoes break down. Add spices: Stir in salt, turmeric, paprika, and kasuri methi. Cook for 2-3 minutes, or until the spices are fragrant. A...

  Kadai Paneer Step 1 Satu é  vegetables and paneer  Paneer cubed – 1.5 cups Diced onions – Dice 3 medium sized onion. Keep big pieces and separate the layers. Diced tomatoes – 2 medium. Dice it big and de-seed it.  Fresh green chilies –  whole 1-2. Make slit. Vegetable oil – 2 tbsp Salt – just few dashes to quicken the cooking time. Sauté paneer, onions and diced tomatoes separately on high heat.  Once the above ingredient are sautéed , keep it aside. Make sure the veggies retain their crunch. Step 2 Prepare gravy  Plump tomatoes – 2-3 medium tomatoes, de-seeded and pureed or finely chopped Ginger – 1 inch, sliced  Garlic – 4-5 cloves, chopped  Cashews – 4-5 soaked in water Spices - 1 tbsp coriander powder, ½ tsp garam masala,  ½ tsp  red pepper powder ,  2 tbsp k adai masala Salt to taste ( Kadai Masala – 1 whole dry red pepper, 4-5 black pepper, 1 tsp fennel seeds, 4 tsp coriander seeds, 1 tsp cumin seeds. Dry roast the spi...

Ingredients  Paneer, cubed - about 400g Bell pepper - 2 cups, diced Onion - 2 cups, diced Marinade Thick yogurt - 1/2 cup Black pepper - 1/2 tsp Cumin powder - 1 tsp Garam masala - 1 tsp Turmeric powder - 1/4 tsp Chaat masala - 1/2 tsp Paprika powder - 2 tsp Roasted gram flour (besan) - 2 tsp Crushed ginger - 1/2 tbsp Crushed garlic - 1/2 tbsp Kasoori methi (dry fenugreek leaves ) - 1 tsp Mustard oil - 2 tbsp. Heat mustard oil and cool it. Lemon juice - 1 tsp Salt to taste Wooden or metal skewers Vegetable oil or ghee  Method First prepare the marinade by mixing all the ingredients under marinade. Next add big cubes of paneer, bell pepper and onion and coat the pieces with the marinade. Preferably use hands instead of spatula. Keep the mix in fridge for 1/2 -1 h Grease the skewers and arrange marinated paneer pieces and cubbed veggies on them (for wooden skewers,  please soak them in water for 30 minutes before using. This will prevent charring of the wood). Heat regular ...

Ingredients Paneer - crumbled Sweet peppers or bell peppers - fine chopped  Onion - fine chopped  Green chilies - to taste  Salt - to taste  Chaat masala - to taste Cilantro leaves Ginger - grated  Mecican cheese blend or any other cheese in your pantry Bread  Butter  Method Make paneer by boiling milk and curdling with vinegar or follow the recipe here  Mix the above ingredients and spread on a buttered toast and grill on both sides with butter . Enjoy crispy sandwich with ketchup and some potato chips ! 

1 cup paneer, 1/4 sugar, 1 tbsp roasted semolina, chopped nuts, cardamom powder and 1-2 tbsp water. Mix everything and bake at 360 F for 30-40 minutes till the surface turns golden. Cool and release from the pan. Slice and enjoy !

Adapted the recipe from One Pot One Shot method developed by Rama Krishnan of the One Page Cookbooks fame. I have made few changes to to the recipe to suit my outcome. I have omitted the addition of water as veggies grown in my area of the world are high in moisture, hence no extra water needed to generate steam. Also I chop veggies little bigger than suggested as to maintain the crunch required in the recipe.  Ingredients: Paneer - 125g Mixed vegetables - 100 g (carrot, capsicum, de-seeded tomatoes) Sliced onion - 1 cup Oil - 2+3 tsp Kasoori methi - 2 tsp Salt - to taste  chili powder 1 tsp Coriander powder - 1/2 tsp Garam masala - 1/2 tsp Cumin seeds - 1/2 tsp Ginger- garlic paste - 2 tsp Water - 1/4 cup (optional) Method: Mix paneer, mixed veggie, all the spices and t tsp oil and keep it aside Heat 3 tsp oil in 3 liter pressure cooker and add sliced onion and stir for 2 minutes Now add the paneer mixture. Add 1/4 cup wa...

Normally mattar paneer has a rich creamy gravy. Yes, it is yummylicious, but it comes with a price...I mean saturated fat in the form of cream. This recipe does not use cream. I have noticed, that cashew nuts alone can do the trick. Yes, cashew nuts are fat laden too, but they are rich in good fats and I am asking to add only a few :) Read more about Cahews here Ingredients: Paneer - 2 cups Tomato - 1 big ripe Tomato puree - 1 tbsp Onion - 1 medium Ginger garlic paste - 1 tsp Frozen peas - 1 cup Cashews - 5-8 soaked in water (or milk) Oil to cook Spices Salt - as per your taste Red pepper - 1/4 tsp Garam masala - 1tsp Corriander powder - 1/2 tbsp Turmeric - 1 tsp Cumin seeds -1 tsp Method: Prepare paneer in advance by following the recipe here or buy it from a store   Finely chop onions and tomatoes Heat oil, add cumin seeds and wait till it starts to crackle. Now add chopped onions and cook till they are pinkish. Add ginger garlic paste and cook for 1 mi...

This recipe is for making hard paneer, which is used in dishes like butter paneer and palak paneer Ingredients Whole milk - 8 cups [1/2 gallon] Acetic acid [sirka] - 1/4 cup [can vary] Method Boil milk (be careful, it should not stick to the bottom of the utensil) As the milk comes to boil, momentarily take it off the stove and add the white vinegar slowly and stir the milk gently The curd will start separating and the color of the whey will be light greenish [if not then add more vinegar] Put the pan back on stove for less than a minute and turn off the stove Strain through the cheese cloth in a strainer Rinse the curd with cold water to take off the vinegar flavor Wrap the cheese cloth onto itself and squeeze the excess water Shape the curd in the cheese cloth in to a block and wrap it tightly Place a heavy pan or books on the the above cheese cloth bundle for around 1 hr to drain excess water and paneer is made Slice the paneer into pieces and store them in fridge For long term stor...