How To Make Paneer (पनीर) At Home-Paneer For Curry-Step By Step-Indian Cottege Cheese

Ingredients –

  1. Whole milk –1 liter
  2. Lemon or vinegar


  • Bring the milk to boil on medium heat.
  • When milk comes to boil, switch off the heat.
  • Add the lemon juice or vinegar and gently stir the milk.
  • If the milk does not curdle within a short while, add little more vinegar.
  • Place Muslin or Cotton cloth over the container.
  • Pour the curdle milk into the muslin cloth, drain all the water and squeeze off excess water.
  • You can use this water later for preparation of  roti/chapati or paratha dough or in vegetable curries.
  • Add little water to the paneer, while the paneer is still in the muslin cloth to wash away the lemon flavor.
  • Keep the muslin cloth on a plate, place a heavy object on it for the paneer to set.
  • Allow the paneer to set for about 20-25 minutes.
  • After 20-25 minutes remove the cloth from the paneer and cut it to cubes.
  • Paneer is ready to use….

Perfect Bread Gulab Jamun(ब्रेड गुलाब जामुन)-Navratri Special-Stuffed Gulab Jamun-Gulab Jamun

Happy Navratri Festival to all of you… Smile 

Ingredients –

  1. White bread- 4-5 slices
  2. Milk ( for the preparing bread dough)
  3. Sugar- 1 cup (as per your taste)
  4. Green cardamom whole / powder -2 pinch
  5. Vegetable Oil / Ghee – for deep frying

For stuffing –

  1. Mawa / Khoya
  2. Sugar – 1 tsp (as per your taste)
  3. Chopped Pistachios (Pista), cashew, etc.
  4. Pistachios (Pista) for garnishing
  5. Food color as per your choice

Method –

  • Take slices of bread and remove the edges of the bread.
  • Crush the bread evenly.
  • Add little milk and mix well, leave it for 5 min.
  • After 5 min make a soft dough.
  • Crush the mava, add little sugar, few drops of food color and mix well.
  • Make small balls out of the dough, if dough is sticking on your palm you can grease your palm with oil.
  • Now flatten the balls in you palm, fill the bread with little stuffing.
  • Close it evenly by rolling the ball in your hand.
  • Repeat the same for rest of the dough.
  • Heat the oil in a pan/kadhai to medium heat.
  • Fry all the Gulab Jamun balls in the heated oil.
  • Keep stirring until it turns golden in color. 
  • Once ready, transfer into a kitchen or absorbent tissue.
  • Heat 1 cup of water in a pan, add sugar, cardamom powder and boil for 5 minute.
  • Once sugar chasni is boiled, turn off the heat.
  • Add fried Gulab Jamun in the hot sugar chasni.
  • Leave Gulab Jamun for 10-15 minutes in sugar chasni.
  • After 15 minutes, take out all the Gulab Jamun into a bowl.
  • Bread Gulab Jamun is ready, you can garnish with Pista powder, coconut powder, etc.
  • You can serve the Gulab Jamun hot or cold as you like.

Mix Vegetable Pakora(मिक्स वेजिटेबल पकोड़ा)–Pakoda Recipe- Snacks Recipe-Easy And Quick Starters

Ingredients –

  1. Lengthwise sliced Capsicum /bell pepper (you can use any color of capsicum)
  2. Shredded cabbage
  3. Onions thinly sliced
  4. Lengthwise sliced carrot
  5. Rice flour –2 tbsp.
  6. Besan /chic flour – 4 tbsp.
  7. Salt to taste
  8. Lemon juice – 1 tbsp.
  9. Ginger – garlic paste or crushed –1/2 cup
  10. Ajwain /carom seeds –1 tsp.
  11. Turmeric powder –1 tsp.
  12. Red chilli powder or green chilli (as per your taste)
  13. Oil for deep frying

Method –

  • Add all the ingredients into a bowl and with the help of water prepare the dough.
  • Dough should be thick enough so that the vegetables are coated evenly.
  • Adjust salt if needed and keep aside for 10 minutes.
  • Heat oil in a pan /kadhai on medium heat.
  • Take small portion of the dough and gently drop in hot oil.
  • Keep stirring and fry on a medium heat until it turns light golden in color.
  • Once ready, transfer fried pakoras to a kitchen or absorbent tissue.
  • Repeat the same for rest of the dough.
  • Mix Vegetable Pakora is ready, serve hot with chutney….

Sooji /Rava/Semolina Cake(कुकर में सूजी केक) In Pressure Cooker-Tutti Frutti Cake-Eggless Cake


  1. Rava/Semolina/Sooji – 1 cup
  2. Powder Sugar – 3/4 cup (as per your taste)
  3. Milk – 1/2 cup
  4. Cardamom( Elachi)  powder – 1/4 tea spoon
  5. All purpose Flour / Maida –1 tbsp.
  6. Vegetable oil / butter – 1/2 cup
  7. Tutti Fruity –2 tbsp.
  8. Curd / Yogurt – 1/2 cup
  9. Baking Powder –1 tsp.
  10. Sand (Balu)– 2 cups, for baking purpose 


  • Whisk the curd slowly and add vegetable oil, rava, sugar and mix it well.
  • Add half of milk & mix it well.
  • Add Maida & whisk slowly.
  • Cover lid and rest it for 15-20 min, after 15-20 min whisk again.
  • Add Elachi powder, baking powder mix it well for few seconds.
  • If required you can add reaming milk & bring Rava mix to pouring consistency.
  • Grease cake tin with little oil / butter.
  • Add Sand (Balu) in cooker, spread in evenly and heat it for 5 minutes on high heat.
  • Pour half of the cake batter into cake tin.
  • Remove Gasket & Whistle of pressure cooker.
  • Place cake tin, close cooker lid and cook on low  heat for 30-35 minutes.
  • After 35 minutes remove lid and insert a toothpick at the center of the cake, if it comes out clean it means your cake is ready.
  • If you want you can add more Tutti  fruity on the top.
  • Once Rava cake is cool down completely, take the cake out of the cooker.
  • Rava cake is ready to serve.

Coconut Rice-South Indian Coconut Rice-Rice Recipe-Lunch Box Recipe

Ingredients –

  1. Cooked Rice (any kind of Rice) – 1 cup
  2. Curry leaves – 5-6
  3. Vegetable oil or ghee – 1 tbsp.
  4. Chana Dal –1 tbsp.
  5. Urad Dal-1 tbsp.
  6. Whole red chilly – 1 (as per you taste)
  7. Salt to taste
  8. Grated Fresh Coconut – 1/2 cup
  9. Peanuts or Cashews nuts – 1 tbsp.
  10. Mustard seeds – 1 tsp.
  11. A pinch of Asafetida (Hing)

Method –

  • Heat oil in a pan / kadhai.
  • Add mustard seeds, whole red chilly and curry leaves, cook for few minutes.
  • Now add chana dal, urad da, Cashews and Hing, fry until lightly golden.
  • Add cooked rice, grated coconut, salt to taste.
  • Stir everything well.
  • Cover and cook for few minutes on low heat.
  • After few minutes turn off the heat. 
  • Coconut rice is ready, serve with any curry or curd.

Lemon Rice-Quick And Easy South Indian Rice Recipe- Lunch Box Recipe-How To Use Leftover Rice

Ingredients –

  1. Cooked Rice (any kind of Rice) – 1 cup
  2. Curry leaves – 5-6
  3. Vegetable oil or ghee – 1 tbsp.
  4. Chana Dal –1 tbsp.
  5. Urad Dal-1 tbsp.
  6. Whole red chilly – 1 (as per you taste)
  7. Salt to taste
  8. Peanuts or Cashews – 1 tbsp.
  9. Turmeric powder – 1/2 tsp.
  10. Mustard Seeds –1 tsp.
  11. Grated Ginger-1 tsp.
  12. A pinch of Asafetida (Hing)
  13. Lemon (as per your taste).

Method –

  • Heat oil in a pan / kadhai.
  • Add peanuts fry until they are lighty roasted.
  • Add ginger, chana dal, urad dal, curry leaves, chilly and mustard seeds, cook for few minutes.
  • Add Hing, turmeric powder, cooked rice, salt to taste and mix well.
  • Cover and cook for few minutes on low heat.
  • After few minutes turn off the heat.
  • Add lemon juice and stir everything well.
  • Lemon rice is ready, serve with any curry or curd.

Soft And Easy Rasgulla Recipe- White Rasgulla-Chena Rasgulla(छेना रसगुल्ला)- Bengali Sponge Rasgulla

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1-2 (you can also use vinegar)
  3. Sugar – 1 cup (as per your taste)
  4. Cardamom powder – 2 pinch
  5. Pistachio (pista) for garnishing

Method –

  • To make rasgulla, you need to first make paneer/chena from the milk. You can also use unsalted paneer from market.
  • Heat whole milk in a non-stick pan and bring it to boil.
  • Keep stirring once a while.
  • When milk is boiled, remove the milk from heat and keep aside for 1-2minutes.
  • After 1-2 minute add lemon juice, as the milk starts to ferment stop adding lemon juice.


  • Once the milk is fermented, filter it and remove excess water.
  • Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from chena.


  • Put the sugar in a pressure cooker or pan with lid, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to come to boil.
  • Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).


  • Take the small portions of chena in your hand and shape them into balls.
  • Roll the chena balls between your palms and keep all of them on a plate.


  • Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
  • Now put all the paneer balls in boiling chashni and close the lid of the pressure cooker. Cook on high flame until it simmers (whistle) once.
  • Reduce the flame to medium heat and cook for 13-15 minutes more while the lid is still closed.
  • Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.


  • Rasgullas has become puffy and doubled in size. Now take them out in a bowl .
  • Garnish with pista powder and serve it.