Tag Archives: paneer

Corn and fresh paneer quesadilla

Flour tortilla stuffed with cheese is a cuisine of Mexico. To know it in simple terms it is similar to the stuffed parathas.
This quesadilla will be prepared using calcium-rich fresh paneer and yellow sweet corn kernels along with selected vegetables.

Makes 6
Ingredients for dough:
2 cups wheat flour
½ cup corn flour
3/4 cup of coconut or almond or soy milk
1 tablespoon oil
1 teaspoon salt

For filling:
1 cup boiled and cooked sweet corn kernels
Half cup finely chopped celery or cabbage
1- ½ cups freshly prepared paneer (crumbled) or just grate some readymade paneer
1 bell pepper finely chopped
1 tomato chopped (deseeded)
A pinch of asafoetida or mustard powder
1 teaspoon red chili flakes
½ teaspoon cumin powder
½ tablespoon coriander powder
¼ teaspoon chat masala (jaljeera powder)
2 teaspoons of lemon juice
½ cup finely chopped parsley leaves (or use cilantro)
1- ½ teaspoons salt

Process: Warm the milk for the dough. Mix salt and oil to the flour.
Gradually add milk to the flour and knead into a dough (use more milk if needed).
Covered with a lid and keep it aside.
Mix all the ingredients of the filling and keep aside. Make equal portions of the dough. Dust some flour and roll into a 6 inch diameter chapatti. Add the mixture to one side of the chapati. Close the chapati in a semicircle shape forming a half moon.
Heat a non-stick pan, and place the quesadilla on it. Cook on low heat till the outer surface turns golden brown crisp. Flip it to the other side and do the same. Once done remove it on the on the counter or a tray and cut it into half. Finish the remaining batches. Serve hot.

Simple spice Creamy Paneer Sabji (Grain free)

This is one version of my creamy paneer sabji made with minimum spices. The richness of cream and paneer are a good combination and has simple flavours which will make you satisfied.

Serves 4
2 cups cubed paneer
2 cups tomato puree (nearly 6 tomatoes)
3 cups of finely chopped celery/cabbage
1 teaspoon cumin seeds
2 tablespoon peanuts
1 big crushed dry chilli
1/2 cup chopped cilantro
2 teaspoon salt
1 tablespoon fresh cream
2 teaspoon ginger paste
2 teaspoon of tapioca starch (optional for thickness)
2 tablespoon oil
Please check (Measurements)

Process: For Puree, boil and peel the tomatoes, blend and strain them. Use the filtered part.
Heat 1 tablespoon oil in a medium saucepan. Add the celery and saute it on medium heat till the celery turns golden brown. Put it in a blender, with peanuts,1/4 cup water, and red dry chili. Heat remaining oil in the same pan, add the cumin seeds, ginger paste and saute for a minute. Add the blended mixture of celery and tomato puree. Keep on constantly stirring  on medium heat and cook till it shows some bubbles (this will take 3-4 minutes). Mix tapioca starch with 1/2 cup of water and add to the mixture. Put the paneer and cream, mix well. Cover with a lid and cook for 3 minutes on low heat.
Turn off the stove and garnish with cilantro. Ready to serve.

Note: After adding the tapioca starch if the sauce of the sabji becomes too thick then you can add a little water, depending on your desired thickness.

Mattar Paneer

This combination of peas and paneer is a match made in heaven, where else can you get a popping sensation of the peas and the chewy mouthful of paneer, with a tomato twist.

Serves 3
2 cups of green peas
10 cubes of paneer
1 teaspoon mustard seeds
1 teaspoon cumin seeds
4 curry leaves
1/2 tablespoon grated ginger
2 cup chopped tomatoes
2 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon dry mango powder
2 teaspoon salt
2 teaspoon sugar
2 tablespoon oil
1/2 cup chopped cilantro
Please check (Measurements)

Process: Grease non-stick pan with little oil and fry all the paneer golden brown.
Heat oil in a medium saucepan, add mustard seeds, let them splutter. Add ginger, curry leaves, cumin seeds and tomatoes. Cook on medium heat till the oil separates from the tomatoes. Add green peas, remaining spices and 1 cup water. Cover with a lid and cook on medium heat for 10-15 minutes. Once the peas are soft, reduce the heat to low, add the paneer cubes and cover again for 5 minutes. You can adjust the quantity of water depending on your desired thickness. Turn off the stove and garnish with cilantro. Serve hot with chapati or rice.

Veg Sizzler

A special occasion deserves such memorable treats which has a combination of noodles  , different tangy sauces, lots of crispy crunchy vegetables and richness of paneer. This sizzler is laden with bounty of flavors and spices!!

Veg Sizzler 1
Ingredients for rice or thick noodles:
1 tablespoon of oil
1 and a half cup boiled rice or thick noodles
2 sticks of celery or cabbage finely chopped
2 finely chopped green chillies
1 cup finely chopped bell pepper
¼ cup finely chopped carrots
½ teaspoon crushed black pepper
1 teaspoon salt

For Stir Fried veggies:
1 tablespoon of oil
½ cup cauliflower florets
¼ cup corn kernels
¼ cup of French beans
1 cup any color chopped bell pepper
1 stick of celery chopped
1 big potato cubed and steamed
½ cup paneer cubes
1 teaspoon of salt
1 teaspoon of chilli sauce
½ cups green peas

For the sauce
2 tablespoon daikon radish finely chopped
2 tablespoon ginger finely chopped
1 green chilli finely chopped
1 stick of finely chopped celery
2 tablespoon of thick soya sauce
3 tablespoon of tomato ketchup
2 tablespoon corn starch
1 tablespoon of oil
1 ½ cup of water
1 teaspoon of salt
1 cup of chopped cilantro
1 cup of boiled noodles to be fried or baked for garnishing
Cabbage leaves Blanched
Please check (Measurements)

Veg Sizzler 2

Process for Rice/Noodles: Heat the oil and stir fry all the vegetables. Add the spices and cooked rice to it. Do not overcook for the vegetables.

Process for Veggies: Heat the oil and stir fry all the vegetables. Add the sauce and toss them one time. Keep the vegetables half cooked.

Process for Sauce: Heat the oil, sauté the ginger, celery, radish and green chillies. Very quickly put the soya sauce, ketchup. Add half a cup of water. Mix 1 ½ cup of water with corn flour. Mix well and add it into the sauce. Add the sauce and let the mixture get thicker by constant stirring.

Boil some regular noodles and bake them till crispy by greasing with some oil or fry them.

Put a sizzling plate on the stove and heat it keeping on low temperature. Turn off the stove once hot. Place the blanched cabbage leaves on the plate. Place the rice on one side, place the vegetables, some fried noodles. Pour a good amount of sauce over it. Add the chopped cilantro on the top. Make sure the sauce is nice and hot while putting on the sizzler. The sizzler is ready to serve.