How To Make Flavored Paneer(स्वादिष्ट पनीर )–Indian Herbs Paneer–Party Starters–Cottage Cheese

Ingredients –

  • Whole milk –1 liter.
  • Lemon or vinegar.
  • Whole Cumin seeds- 1/2 tsp.
  • Red chili flakes (as per your taste).
  • Salt to taste.
  • Chopped Garlic – 1 tbsp.
  • Chopped Coriander leaves/Mint leaves/Garlic leaves – 1 tbsp.

Method –

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

(1 कप काजू से बनाये 3 कप स्वादिष्ट काजू )- Kaju Sweets- Cashew Nuts- Kids Recipe

Ingredients –

  • Cashew nuts (Kaaju) powder – 1 cup
  • Sugar – 1/3 cup (as per your taste)
  • Ghee / Butter – 1/2 tsp

Method –

  1. Heat the non-stick pan on medium heat.
  2. Add ghee( 1/2 tsp), sugar and 1 cup water.
  3. Mix well and let the water boil.
  4. Prepare sugar syrup and check with your fingers it should be 1 string.
  5. Once sugar syrup is ready add cashew powder and keep stirring it.
  6. Cook it on medium to low heat.
  7. Keep cooking it for some more time until it becomes thick paste.
  8. Switch off the heat and let it cool down.
  9. Place the mixture on the plastic wrap.
  10. Flatten the mixture with the help of rolling pin.
  11. Cut into moon shape with the help of bottle cap.
  12. Kaju sweets is ready, you can store in refrigerator for one week.

Peanut Barfi / Katli (मूंगफली से बनाये स्वादिष्ट बर्फी)- Winter Recipe- Moongfali–Healthy Bars

  1. Peanuts / Groundnuts – 1 cup (soak the almonds in water for 3-4 hours and peel)
  2. Sugar – 1/3 cup (as per your taste)
  3. Clarified butter/ghee – 1 tsp.
  4. A tray covered with Aluminum foil

For Garnishing –

  1. Blanched Pistachio (Pista)

Method –

  • Add some water and Grind peeled almonds in to fine paste.
  • Heat the  kadhai/non-stick pan on medium heat.
  • Add peanuts paste and cook on a low to medium heat.
  • Keep stirring, time to time so it doesn’t burn..
  • Cook until all the water is absorbed and begins to smell good.
  • Add sugar and Mix well.
  • Keep cooking it for some more time until it becomes thick paste.
  • Once its ready, switch off the heat.
  • Place the peanuts mixture into the tray and then spread it evenly across the tray.
  • Press it gently and sprinkle some Pista.
  • Keep it in fridge for sometime, so it can settle down.
  • Once it settled ,out the tray and cut it into pieces as per the shape of your choice.
  • Peanuts / Groundnuts Barfi/Katli is ready to serve.

(चटपटा आलू की सब्जी)- Aloo Katli Curry–Simple Aloo Ki Sabzi- Indian Potato Curry

Ingredients –

  • Boiled potatoes – 2
  • Ginger- Garlic paste – 1 tbsp.
  • Chopped coriander leaves
  • Ripe tomato puree – 1 cup
  • Chopped onions – 1 cup
  • Vegetable oil / Butter- 1 tbsp.
  • Turmeric powder – 1/8 tsp
  • Green chilly (as per your taste)
  • Salt as needed
  • Red chilly powder (optional)
  • Whole cumin seeds – 1/2 tsp.
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Garam masala – 1/2 tsp

Method –

  1. Heat a oil into a pan on medium heat.
  2. Add cumin seeds, and fry until the seeds begin to crackle.
  3. Add chopped onion, cook till onions become transparent.
  4. Sauté ginger- garlic paste  for 1-2 minutes.
  5. Add tomato puree, salt and turmeric powder, mix well.
  6. Cook for 4-5 minutes.
  7. Keep stirring, time to time.
  8. Add cumin powder, coriander powder, garam masala and mix well.
  9. Cook for 2-3 minutes.
  10. Add chopped coriander leaves and mix well.
  11. Peeled the potatoes and cut them into thin pieces.
  12. Add potatoes and water just as needed.
  13. Stir well, cover and cook for 2-3 minutes.
  14. Aloo(potato) curry is ready.
  15. Serve potato curry with roti, puri or rice

Angoori Rasgulla (अंगूरी रसगुल्ला)-White Rasgulla-Small Rasgulla-Bengali Sponge Rosogulla

Ingredients –

  • Paneer /Chena /cottage cheese
  • Sugar – 1 cup (as per your taste)
  • Cardamom powder – 2 pinch
  • Food color (optional)

Method –

  1. Add the sugar into the pan, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to boil.
  2. 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).
  3. Take small portion of chena in your hand and shape them into small balls.
  4. Roll the chena balls between your palms and keep all of them on a plate.
  5. 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.
  6. Now put all the chena balls in boiling sugar syrup and close the lid, Cook for 15-20 minutes on high heat.
  7. After 15- 20 minutes Turn off the stove.
  8. Open the lid  and let it cool down completely.
  9. Angoori Rasgullas are ready.
  10. Now take them out in a bowl  and serve it.

Rasmalai (रसमलाई)-Rasgulla Soaked In Milk Syrup-Indian Recipe-Festival Recipe

Ingredients

  1. Chena / Cottage cheese -1 cup
  2. Sugar (as per your taste)
  3. Whole milk – 1 liter
  4. Sliced dry fruits (as per your choice)
  5. Saffron (optional)- For color and aroma
  6. Whole Cardamom or powder

Method –

  • 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 small portion of chena in your hand and shape it into small balls.
  • Roll the chena balls between your palms, flatten it slightly.
  • Prepare rest of chena balls in the same way. 
  • To make flavored milk, bring the whole milk to boil in a pan on high to low heat.
  • Once milk is boiled, reduce the heat to medium temperature.
  • Keep stirring to avoid the milk sticking to the bottom of the container. 
  • When the milk become thicker, add sugar and cardamom powder to the milk.
  • You can use saffron instead of cardamom powder if you want.
  • Flavored milk is ready, turn off the stove.
  • In another utensil add sugar and water, cook till sugar is completely dissolved.
  • When chasni started boiling, put chena balls in boiling chashni and cook for 15-20 minutes on high heat.
  • Turn off the stove. Chena balls are ready, let it cool down completely.
  • In the final step take each chena balls from the sugar syrup squeeze gently and dip the chena balls to concentrated flavored milk.
  • Cook for 1-2 minutes on medium heat.
  • After 2 minutes turn off the heat, Rasmalai is ready.
  • Garnish with dry fruits and serve cold.

Spicy Garlic Paneer-(चटपटा पनीर की सब्जी बनाये एक नए तरीके से)-Kadai Garlic Paneer Recipe

Very tasty…try this at home…Smile

Ingredients –

  1. Cottage cheese/Paneer –2 cup (cube size)
  2. Tomato sauce –2 tbsp
  3. Chopped onions –1/2 cup
  4. Chopped capsicum –1/2 cup
  5. Garlic cloves –7-8
  6. Whole red chilli (you can take any kind of chilli) as per your taste
  7. Sugar(optional) –1/2 tsp
  8. Vegetable oil –1 tbsp
  9. Salt to taste
  10. Cumin seeds –1 tsp
  11. Curry leaves – 6-7

Method –

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  • Transfer the garlic, red chilli, tomato sauce, sugar, salt in a mixer jar.
  • Add little water and grind it to smooth paste.
  • Heat a pan, add oil, curry leaves and  cumin seeds, cook for few seconds.

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  • Add chopped onions and cook for 2 minutes on medium heat.

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  • After 2 minutes add chopped capsicum and cook for few minutes.

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  • Add paneer cubes  into the pan cook for 1-2 minutes.
  • Keep stirring time to time.

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  • After 1-2 minutes add paste and mix all together, cook for few minutes.

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  • Spicy garlic paneer is ready, serve hot with your meals.

Spicy Garlic Paneer-(चटपटा पनीर की सब्जी बनाये एक नए तरीके से)-Paneer Recipe

Very tasty…try this at home…Smile

Ingredients –

  1. Cottage cheese/Paneer –2 cup (cube size)
  2. Tomato sauce –2 tbsp
  3. Chopped onions –1/2 cup
  4. Chopped capsicum –1/2 cup
  5. Garlic cloves –7-8
  6. Whole red chilli (you can take any kind of chilli) as per your taste
  7. Sugar(optional) –1/2 tsp
  8. Vegetable oil –1 tbsp
  9. Salt to taste
  10. Cumin seeds –1 tsp
  11. Curry leaves – 6-7

Method –

DSC_4970DSC_4975

  • Transfer the garlic, red chilli, tomato sauce, sugar, salt in a mixer jar.
  • Add little water and grind it to smooth paste.
  • Heat a pan, add oil, curry leaves and  cumin seeds, cook for few seconds.

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  • Add chopped onions and cook for 2 minutes on medium heat.

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  • After 2 minutes add chopped capsicum and cook for few minutes.

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  • Add paneer cubes  into the pan cook for 1-2 minutes.
  • Keep stirring time to time.

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  • After 1-2 minutes add paste and mix all together, cook for few minutes.

DSC_4978

  • Spicy garlic paneer is ready, serve hot with your meals.

4 तरीको से घर पर बनाये पनीर और कैसे स्टोर करे )-How To Store Paneer-Indian Cottage Cheese

Ingredients –

  1. Whole milk
  2. Citric acid, Lemon, vinegar or leftover whey (पनीर का पानी)

Method –

  • Bring the milk to boil on medium heat.
  • When milk starts boiling, turn off the heat.
  • Add the leftover whey and gently stir the milk.
  • If the milk does not curdle within a short while, add little more.
  • 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, paneer or in vegetable curries.
  • 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….

How to store –

  • Place paneer cubes into the container.
  • Add enough water to cover the paneer cubes.
  • Cover and keep it in fridge.
  • You can store up to 1 week, this way your paneer will also become soft and fluffy…

Bread Samosa(ब्रेड के समोसे)-Snacks- Recipe For Kids- Starter/Appetizer Recipe

Ingredients –

  1. Bread – 4 pcs (remove  the edges of the bread)
  2. Boiled and mashed potato – 1
  3. Chopped onion – 1/2 cup
  4. Green peas – 1/2 cup
  5. Chopped coriander leaves
  6. All purpose flour (maida) – 1 tbsp
  7. Carom seeds (ajwain) – 1/2 tsp
  8. A pinch of Turmeric powder
  9. Garam masala powder – 1/2 tsp
  10. Salt to taste
  11. Whole cumin seeds – 1/2 tsp
  12. Chopped chilly as per your taste
  13. Vegetable oil for deep frying

Method –

  • Add 1 tbsp oil into the pan on medium heat.
  • Add cumin seeds, cook for few seconds.
  • Add chopped onion, cook for few minutes.
  • Add peas, mashed potato, carom seeds, turmeric powder, chilly, garam masala & salt to taste.
  • Mix well and cook for 2-3 minutes.
  • Add chopped coriander leaves, mix well & turn off the heat.
  • Add little water into the all purpose flour, make a thin paste.
  • Using a rolling pin flatten the bread slices.
  • Cut each slices diagonally, slightly cut the
    top edge of each halves.
  • Apply paste on the edges to seal the samosa.
  • Make a cone, add little stuffing into the cones.
  • Apply paste and fold the edges a bit to seal the samosa.
  • Repeat the same process for rest of the bread slices.
  • Keep a aside for 10 minutes. This will also allow the samosa pocket to seal properly.
  • Heat the oil in a pan / kadhai to medium heat.
  • Fry all the bread samosa  in the heated oil.
  • Keep stirring until it turns golden in color.
  • Once ready, transfer the fried samosa into a kitchen or absorbent tissue.
  • Fry all the bread samosa in the same way.
  • Bread samosa is ready, serve with tomato ketchup.