Paneer Lollypop

Paneer Lollypop in Marathi

Time: 30 minutes
Serves: 4 persons
Ingredients:
1 cup Paneer, grated
2 medium potatoes, boiled
1.5 tsp ginger, grated
1 tsp garlic paste
2 tsp light soy sauce
1 tbsp corn starch
1/4 cup cilantro,finely chopped
1/2 tsp white pepper
2 to 3 green chilies, finely chopped
1/4 cup finely chopped onion
3 tbsp Maida, for dusting
salt to taste
oil to deep fry

8 to 10 ice candy wooden sticks OR baby corns

Method:
1) Peel the potatoes and mash without any lumps.
2) Mix all the ingredients except Maida. Knead well and divide into 8 lemon size balls.
3) Take 1 mixture ball and pierce the candy stick into it. Press gently between your palms to secure it on the stick. This way, prepare all the lollypops.
4) Roll the lollypops in dry maida. Coat lollypops well and shake slightly to remove excess maida.
5) Heat oil to deep fry lollypops. Deep fry over medium heat. Turn occasionally to cook evenly.
Serve hot with Schezwan sauce or tomato ketchup.

Tips:
1) Do not use potatoes which become gooey after mashing. Russet potatoes work well.
2) Adjust the amount of chili to your preference.
3) Use WOODEN sticks.
4) If using baby-corn, pierce thicker side of the baby-corn in paneer ball.

Khoya matar paneer

khoya matar paneer in Marathi

Time: 35 to 40 minutes
Serves: 2 to 3 persons

Ingredients:
3/4 cup green peas (Frozen)
3/4 cup Khoya, roasted
150 grams Paneer, small cubes (Tip 1)
3/4 cup tomato puree (Tip 2)
1/2 cup milk/ water
1 tsp Ghee
1 small piece of ginger, finely grated
1/2 tsp red chili powder
1/4 tsp cumin seeds (Optional)
1 tsp coriander powder
1/2 tsp cumin powder
7-8 cashews, (reserve few for garnishing)
1 tbsp golden raisins + few more raisins for garnishing
1 tsp sugar
salt to taste
Whole spices - 1 bay leaf, 2-3 cloves, 3-4 Pepper corns, 2 green cardamom, 1 small stick of Cinnamon or 1/2 tsp cinnamon powder (Tip 4)

Method:
1) Heat a skillet. Lightly roast the whole spices. Cloves will puff up and cardamom will pop open. Grind the spices to fine powder.
2) Heat ghee in a pan. Add cashew-nuts, cumin, ginger and tomato puree. Cover the pan and cook for couple of minutes.
3) Add khoya and mix well. Try to break as many lumps as you can. However, tiny lumps and grainy texture are expected. Saute until well blended.
4) Add peas and water/milk. Mix well, cover and cook for 4-5 minutes.
5) Now add coriander-cumin powder, sugar, red chili powder, raisins and salt. Cook for couple of minutes.
6) Finally add paneer cubes. Mix well and cook for couple more minutes.
Serve hot.

Tips:
1) When using store bought paneer, cut into cubes. Immerse them into hot water for 2 minutes. Paneer will become soft and there won't be any need to deep fry.
2) If tomatoes are not enough sour, add very little amchoor powder.
3) Mix the gravy well after adding milk to avoid curdling.
4) If using cinnamon powder, do not roast it. Add directly along-with coriander-cumin powder.

Paneer Methi

Paneer Methi in Marathi

Serves: 2 to 3 persons
Time: 25 to 30 minutes

Ingredients:
1 big bunch of Methi, washed and picked
150 gram paneer, small cubes (Tip)
1 small onion, sliced lengthwise
1 medium tomato, medium cubes
1/2 inch ginger
3 to 4 big garlic cloves, roughly chopped
2-3 Black pepper
1 tbsp plain yogurt
1/2 cup cream (Tip)
Tempering: 1 + 1 tbsp Oil, pinch of turmeric
1 tsp Coriander powder
Salt to taste

Method:
1) Heat 1 tbsp oil into a pan. Add black pepper, ginger, garlic and onion. Saute till onion turns translucent. Add tomato and cook till tomato becomes mushy. Let this mixture cool down. Puree without adding water.
2) Finely chop methi leaves. Heat oil into a pan. Add turmeric and methi leaves. Also add 2-3 pinches of salt. Cook uncovered until water content of methi leaves evaporate.
3) Now add tomato- onion puree and yogurt. Stir well and cook for few minutes. Add little more salt and coriander powder.
4) Turn the heat to low (Tip). Add paneer and cream. Also add some water to get the desired consistency. Cook for few minutes.
Serve hot with Chapati, Naan or any Indian bread.

Tips:
1) When using store bought paneer, cut them into cubes and immerse into hot water. Drain the water after 2 minutes. This way, paneer becomes soft.
2) Incase, the cream is unavailable, mix 1/2 cup milk powder to 1/4 cup water without any lumps.
3) Do not add cream when flame is high. High flame will curdle the cream (when mixed with salt).

Stuffed Paneer Paratha

Stuffed Paneer paratha in Marathi

Time: 40 minutes
Yield: 6 to 8 medium parathas

Ingredients:
Stuffing
2 cup grated paneer
3-4 green chilies, finely chopped
1/4 cup Cilantro, finely chopped
1/2 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp amchoor powder, 1/2 to 1 tsp grated ginger
Salt to taste
Cover
3/4 cup Maida
1 cup wheat flour
1/4 tsp cumin, 1/4 tsp turmeric, 1/4 tsp red chili powder
1/4 cup yogurt
Water as needed
2 tbsp oil
2 tbsp cilantro, finely chopped
1/2 tsp salt
Other ingredients
Butter or oil to roast paratha
Dry flour for dusting

Method:
1) Take grated paneer into a bowl. Add green chili, cilantro, coriander-cumin powder, dry mango powder, ginger and salt and mix gently.
2) To make the dough, mix maida, wheat flour, cumin, turmeric, red chili powder, yogurt, oil and salt. Pour required amount of water and make a soft dough. Cover it and let it rest for 15 minutes.
3) Divide the dough into 6 to 8 equal portions. Divide the stuffing into same amount of equal portions.
4) Roll the dough ball into 2 to 3 inch diameter circle. Then put 1 portion of stuffing. Gather all the edges and seal. Roll it with a rolling pin by sprinkling little flour.
5) Heat a tawa. Place rolled paratha at the center. Drizzle little oil or melted butter. Roast both sides until brown spots appear.
Serve this paratha with green chutney or mint chutney.

Tips:
1) Add chopped mint leaves along with cilantro for more flavor.
2) Carom seeds can be replaced by cumin seeds.

Paneer Biryani

Paneer Biryani in Marathi

Time: 60 to 90 minutes
Serves: 5 to 6 persons

Ingredients:
2 cups Basmati Rice
3-4 Cardamom pods, 3-4 Bay leaves, 3-4 Cloves, 1 small Cinnamon stick
Salt to taste
Paneer Marination
250 gram Paneer
1/2 cup Yogurt
1 tsp Ginger-garlic paste
1/4 tsp Salt
Gravy
1 cup Onion, thinly sliced
5 medium Tomatoes
2 tsp Ginger-garilc paste
2 tsp Ghee
Whole Garam Masala - 2 cardamom pods, , 3-4 Bay leaves, 3-4 Cloves
1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, 1/2 tsp red chili powder
1 cup milk powder (or 1/2 cup cream) (Tip 5)
salt to taste
Approx. 3/4 to 1 cup cut vegetables (I used peas, carrot, french beans)
Other Ingredients
4 tbsp Ghee + some more ghee [its optional :) ]
1 cup thin slices of Onion, 8 to 10 Cashew nuts, 8 tp 10 Raisins
1/4 cup Mint leaves finely chopped, 1/4 cup Cilantro finely chopped
2 tsp Milk + 4 strands of Saffron (Tip 6)

Method:
Paneer
Beat the yogurt. Add ginger-garlic paste and salt. Mix well. Marinate paneer pieces in this yogurt for 30 minutes
Rice
1) Wash rice and drain the water. Let it sit for 30 minutes. Then boil 6 cups of water in a deep pot. Add cardamom, cinnamon, bay leaves and salt. Wait till the water comes to a rolling boil.
Gravy
1) Blanch the tomatoes. Peel the tomatoes. Chop the tomatoes coarsely.
2) Heat 2 tsp Ghee into a pan. Add whole garam masala and saute for few seconds. Add ginger garlic paste and onion. Saute onion until golden brown. Now add chopped tomatoes and saute until tomato becomes mushy. Add red chili powder.
3) Let the mixture cools off. Puree into a blender (Don't add water)
4) Heat 2 tbsp Ghee. Fry cashews and raisins. Remove them with slotted spoon. Add the prepared puree in the ghee. Simmer over medium heat. Add cumin powder, coriander powder, garam masala powder and milk powder. Also add vegetables. Mix well and cook for few minutes until gravy become thick. Add salt to taste. The consistency of the gravy should not be too runny or too thick (Tip 1). Once the gravy is thick enough, add marinated paneer. Cook for few minutes.
Fried Onion
Deep fry 1 cup onion slices into ghee or oil until crispy. This fried onion is for decoration.
Biryani (Tips 2,3,4)
Once Rice and gravy is ready, divide rice into 4 equal portions and gravy into 3 equal portions. In a deep nonstick pan, spread 1 tbsp melted ghee at the bottom. Then layer 1 portion of rice. Spread 1 portion of gravy. Sprinkle mint leaves, cilantro, 3-4 cashews and raisins. Complete all the layers accordingly. Sprinkle remaining cashews, fried onion, raisins and milk + saffron on the top layer of the rice
Cover the pan with a tight lid. Cook the Biryani for 15 to 20 minutes over low heat.
Serve the biryani with Raita.

Tips:
1) Consistency of the gravy should not be runny. Thin gravy makes the biryani mushy.
2) The last part of steaming can be done in the oven. Preheat the oven at 250 F. Then make the layers in a baking pan. Cover tightly with a oven proof lid or aliminum foil. Bake for 15 to 20 minutes.
3) If you dont have nonstick pan, use a heavy bottom pan. Do not put this pan directly on the flame. Place a tawa on the flame and put the pan on the tawa. it will avoid burning.
4) Ghee can be added in each layer according to your preference.
5) Try to use milk powder. It quickly gives thickness to the gravy. If using cream, stir nicely until it blends well in the gravy.
6) Saffron can be replaced by edible saffron color.

Paneer Finger Pakora

Paneer Pakoda in Marathi

Time: 15 to 20 minutes
Yield: 10 to 12 pieces

Ingredients:
200 Gram paneer, cut into finger sized slices
1 tbsp corn flour
1 tbsp Maida
Salt to taste
1 tsp Red chili powder
Marination
2 tsp green chili sauce
2 tsp soy sauce
Oil for deep frying

Method:
1) Mix chili sauce and soy sauce into a medium bowl. Marinate paneer slices with this mixture for 5 minutes
2) Mix corn flour, maida, salt and red chili powder into a bowl. Dust marinated paneer with this mixture and deep fry in hot oil until golden brown.
Serve with Chili sauce as an appetizer.

Butter Paneer Makhani

Paneer Makhani in Marathi

Time: 40 minutes
Serves: 2 to 3 persons

Ingredients:
250 Gram Paneer (Tip 4)
1/4 cup Onion paste (Tip 5)
1/2 to 3/4 cup Tomato puree (Tip 2)
1 tsp Ginger Garlic paste
1 tbsp Cashew Paste
Whole Garam Masala: 4 pepper corns, 1 bay leaf, 1 cardamom pod, 4 cloves, 1 small cinnamon stick
2 pinches of Kasoori Methi
1 tsp Coriander-Cumin powder
1/2 tsp Garam masala powder
1 tsp red chili powder
3 tbsp butter
3 tbsp Cream or evaporated milk (Tip 3)
Salt to taste

Method:
1) Make medium cubes or 2 inch strips of Paneer. Deep fry or shallow fry the paneer until golden in color.
2) Toast the whole garam masala ingredients slightly. Crush and make a fine powder.
3) Heat 2 tbsp butter in a wok or in a pan. Add crushed garam masala (Step 2) and saute for few seconds.
4) Add onion paste and ginger garlic paste. Saute over medium heat until onion gets cooked (about 4 to 5 minutes).
5) Once onion becomes golden brown in color, add tomato puree. Let the tomato puree cook over medium heat.
6) Add the dry ingredients - Kasoori Methi, coriander-cumin powder, garam masala powder, red chili powder and salt to taste.
7) Now put the flame on very low. Add cashew paste and cream. Stir vigorously, otherwise the cream will curdle. Add some more butter
Once cream gets incorporated, add fried paneer pieces. Cook for about 30 seconds over low heat. Transfer it to the serving plate. Drizzle some cream for garnishing.
Serve hot with Naan bread or Chapati.

Tips:
1) Use well ripe and nice red colored tomatoes.
2) To make tomato puree, place tomatoes into a deep glass bowl. Pour water just enough to cover the tomatoes (3-4 medium tomatoes). Then puree into a blender. Strain through a sieve. Use the strained puree for good result.
3) If cream or evaporated milk is unavailable, then use 1/2 cup of milk powder. Add 1/4 cup water and mix well without any lumps. Use this mixture to substitute cream.
4) Instead of frying paneer, Immerse the cubes into hot water for few minutes. They will become nice and soft in minutes.
5) Thinly slice about 1 cup of onion. Then deep fry until dark brown. Grind the fried onion to a fine paste. This can be used instead of raw onion paste.

Paneer Tikka Masala

Paneer Tikka Masala in Marathi

Serves: 2 to 3 persons
yield: 1 medium plate
Time: 40 minutes


Ingredients:
Onion Paste
2 medium Onion
2 tsp Oil
Cashew paste
1/2 cup Cashew nuts
1/4 cup Magaj Seeds (Watermelon seeds)
Tomato Puree
3 red and juicy Tomatoes
Other Ingredients
1 tsp Coriander powder
1 tsp Cumin Powder
2 pinches Kasoori Methi
1 tsp Red chili powder
Salt to taste
1 tbsp Butter
1 tbsp Ginger-garlic paste
Click here for the Recipe of Paneer Tikka

Method:
First, prepare all the pastes.
Onion Paste
Cut one onion into cubes and grind to a fine paste.
Thinly slice (Lengthwise) the remaining onion. Heat oil in a pan and roast the sliced onion over medium high heat until nice brown in color. Grind it in a grinder by adding 1/4 cup of water.
Cashew paste
Add cashew nuts, Magaj seeds and 1/4 cup water in a grinder. Grind them together until you get nice smooth paste.
Tomato Puree
Blanch tomatoes and remove the skin. Then put the tomatoes into grinder and puree.

Recipe of gravy
1) Heat 1 tbsp butter into a pan. Add ginger garlic paste and saute. Then add paste of raw onion and saute over high heat until color changes to brown.
2) Add tomato puree and cook over medium heat until raw smell of tomato disappears. Then add paste of sauteed onions and 2-3 tbsp of cashew paste. Mix nicely and cook for 3 to 4 minutes.
3) Then add coriander powder, cumin powder, kasoori methi, red chili powder and salt to taste. Make a thick gravy.
Once gravy is ready. Pour it over Paneer and vegetable Tikka. Serve hot with any Indian bread.

Tips:
1) If you want to give restaurant style red color to gravy, add a small pinch of edible red color to gravy while cooking.
2) Do not add entire cashew paste in the gravy. First, add 2 to 3 tbsp, cook for a while, taste the gravy and then only add the cashew paste if needed. Cashew has a sweet taste which may affect the flavor of gravy.

Punjabi Paneer Tikka

Paneer Tikka in Marathi

Serves: 3 to 4 persons
Time: approx 30 minutes

Ingredients:
3 to 4 Skewers (Wooden or metallic)
3 to 4 small bell peppers with different colors(Red, Green, Yellow, Orange)
3 to 4 Shallots
8 to 10 cherry tomatoes
200 gram Paneer
Oil Brushing for vegetables
2 tbsp Oil
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp red chili powder
Pinch of Kasoori Methi
Pinch of Salt
Paneer Marination
5 tbsp Thick yogurt
1 tbsp Corn starch
1/4 tsp Turmeric powder
1 tsp red chili powder
1 tsp ginger-garlic paste
1 tsp Coriander-Cumin powder
2 pinches Kasoori Methi
Salt to taste

Method:
1) If you are using Wooden skewers, soak then in cold water for 1/2 an hour. It will prevent them from burning while baking.
2) Mix all the ingredients for Paneer marination. Cut paneer into 1 n 1/2 inch pieces. Marinate paneer for 15 minutes.
3) Cut Bell peppers into 1 inch pieces. If the shallots are little big in size, cut them into half. Peel them.
4) Once you are done with cutting. Start threading vegetables and Paneer in the skewers. First thread cherry tomato, then 2 to 4 bell pepper pieces and a small shallot. Then thread Paneer. After paneer, thread bell peppers and shallot.
5) Prepare the oil mixture by combining 2 tbsp Oil, 1/2 tsp Coriander powder, 1/2 tsp Cumin powder, 1/2 tsp red chili powder, Pinch of Kasoori Methi, Pinch of Salt.
6) Put the oven on broil for 3 minutes. While oven is preheating, brush the vegetables with Oil mixture.
7) Now skewers are ready to bake. Keep the skewers on oven-safe plate (I used cast Iron skillet). Put the skillet on middle or upper rack. Broil for 2 to 3 minutes and check in between. Once the edges of paneer becomes brown, remove the skewers from oven. Do not over-bake, otherwise Paneer will melt.
7) Remove the baked vegetables and paneer in serving plate and pour a ladleful tikka Masala. Serve hot with any Indian bread.

Tips:
1) To bake the paneer, it should be little firm. Hence, add some all purpose flour, while making Paneer at home. After curdling milk, drain the water by saving crumbled Paneer in cheese cloth. Squeeze out all the water, transfer the paneer crumbs to a plate. Add 2 to 3 tbsp all purpose flour and knead a little. Do not make it too soft. Again put the kneaded paneer to cheese cloth and tie tightly. Put any heavy thing over it to remove excessive water and to get a nice block of paneer.
2) Do not marinate paneer for longer. It becomes mushy and melts while baking.
3) If you don't have oven or Tandoor at home, deep fry or shallow fry marinated paneer. Stir fry oil brushed vegetables over high heat. However, Tikka baked in over or in tandoor gives best taste.
4) Cut bigger pieces of Paneer, as small pieces tend to break while threading on the skewers.

Paneer Wraps

Paneer Wraps in Marathi

Time: 45 minutes
Serves:6 to 7 Rolls

Ingredients:
1 n 1/2 cup Paneer, small cubes
1 big Tomato, finely chopped
1/4 cup Onion, thinly sliced
1/4 cup Bell pepper, finely chopped
1 tbsp Oil
Marination:
1/4 cup Yogurt
1 tsp Red chili Powder
1/4 tsp Turmeric Powder
1/2 tsp Ginger-garlic paste
1 tbsp Rice flour
2 pinch Kasoori Methi
1/2 tsp Garam Masala
1/2 tsp Chat Masala
Salt to taste
Wraps:
1 cup Wheat Flour
1/4 cup Milk
Salt to taste
1 tbsp Butter, melted
Mint Chutney (Optional)

Method:
1) Mix all the ingredients given under Marination in a bowl. Whisk nicely. Add Paneer pieces, mix gently and coat them with marination. Transfer it to another bowl and add Tomatoes to the leftover marination. Let the paneer rest for 20 minutes.
2) In a mixing bowl, add wheat flour and salt, add milk and make a firm dough. Cover and rest for 20 minutes.
3) Heat 1 tbsp oil in a pan. Add Onion, saute for 30 seconds. Add bell peppers, saute for 30 seconds and add marinated paneer and tomatoes. Saute for 1 minute. If you cook for longer, paneer will melt and become gooey. Adjust salt and red chili powder if needed. Remove from heat.
4) Divide the dough into 9 to 10 equal balls. Roll into round shape. roast on hot tawa. brush little butter. After roasting transfer roties into a covered container to keep them moist.
5) When you want to serve Paneer wraps, make the paneer mixture little warm in microwave. If you wish to make wraps little spicy, spread little Green chutney, Place the wrap over hot tawa, place 1 and 1/2 tbsp mixture in the center and wrap by covering paneer mixture. Carefully roast both sides.
Serve hot for teatime snack with tomato ketchup and Green chutney.

Paneer 65

Paneer 65 in Marathi

Serves: 2 persons
Time: 40 minutes.

Ingredients:
1 tbsp Oil
1 tbsp chopped garlic
1 tbsp chopped ginger
2 green chilies
1 tsp Red chili powder
1 tsp Cumin powder
1 tbsp Cilantro
Chili Garlic Paste = 5 dried red chilies (Broken into pieces) + 3 Big Garlic Cloves + 1 tbsp Vinegar
1 tbsp Soya sauce
Salt to taste
1/2 cup Green Bell pepper, thin slices
200 gram Paneer, cut into stripes
For marination = 1 tbsp Corn flour + 2 tbsp water + 2 tsp Ginger garlic paste
6 to 7 Curry leaves (Deep fried)
1 tbsp Green Onion for garnishing

Method:
1) Soak Red Chilies into vinegar for 1 hour. Grind Chili vinegar mixture and 3 garlic cloves to fine paste.
2) Marinate paneer pieces into mixture of 1 tbsp Corn flour, 2 tbsp water, 1 tsp Ginger-garlic paste. Deep fry marinated paneer pieces until light brown.
3) Heat oil in a medium skillet. Add chopped ginger, garlic and green chilies. Saute until ginger-garlic starts to brown.
4) Add red chili powder, cumin powder and cilantro. Saute and add Garlic Chili Paste, soy sauce and 1 tbsp of remained marination. Also add salt and mix well.
5) Now add bell pepper, saute for about 1 minute. Add deep fried paneer pieces and saute for 30 to 40 seconds. At the end sprinkle little black pepper and garnish with Green onion and fried curry leaves.

Paneer Burjee

Paneer Burjee in Marathi

Serves: 2 persons

Ingredients:
1 cup crumbled Paneer
1/2 cup Onion, finely chopped
1/4 cup Tomato, finely chopped
1 tbsp Oil
1/8 tsp Turmeric powder
1/4 tsp red chili powder
1/4 tsp Cumin seeds
2 green chilies, cut lengthwise
1/4 tsp Cumin powder
1/4 tsp Amchoor powder
Pinch of Garam Masala
Salt to taste

Method:
1) Heat oil into a wok. Temper with Cumin seeds, Turmeric Powder, red chili powder and green chilies. Saute for few seconds, add Onion and saute till onion becomes translucent.
2) Once onion is done, add tomatoes. Saute for 2 minutes, add cumin powder, Amchoor powder, and Garam masala. Mix well.
3) Add crumbled paneer and stir nicely. Add salt to taste. cook for 2 minutes over medium heat. Garnish with Cilantro and Onion slices. Serve hot with white bread.