Paneer ~ Tamalapaku

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Green Salad

BM #138 Week 2 Day 2 -

This week I shall highlight this unique salad which is very nutritious, filling and vibrant in color.

A few months back, my kids were after me to make this green salad and they showed me a vegan version. But I added some more ingredients to make it suitable to my palate.

Recipe inspiration - social media feed
Ingredients -

Zucchini, finely chopped 1 cup

Cabbage, finely chopped 1 cup

Carrot peeled and finely chopped 1/2 cup

Salt, Pepper Powder and Red Pepper Flakes as needed

For the Dressing -

Spinach 2 cups

Cashews handful

Roasted Peanuts handful

Paneer, grated 1/2 cup

Coconut Oil 1 Tbsp

Garlic 2-3 cloves

Water and Lime juice as needed

Method Of Preparation -

In a wide mixing bowl, add the chopped vegetables, sprinkle salt, pepper powder and red pepper flakes and mix well. Set aside.

In a high power blender jar add all the ingredients listed under 'For the Dressing ' and blend into a smooth paste adding as much water as needed.

Pour the dressing into the vegetable bowl and mix. Store the excess dressing in an air tight container in the refrigerator for the future.

The refrigerated dressing stays fresh for upto 2-3 days in the refrigerator.

Serve the salad as needed.

Preparation Time 20 minutes
Serves 2-3

Posted by Harini R on Sunday, September 11, 2022

3 comments

categories: Blogging Marathon, Cabbage, Carrots, Cashews, Dairy Products, Dry Fruits and Nuts, Palak (Spinach), Paneer, Peanuts, Salads n Dips, Vegetables, Zucchini | |

Stuffed Sweet Peppers In Makhani Gravy

BM #133 Week 2 Day 3 -

This recipe is a combination of two recipes which I like - Stuffed peppers and Makhani gravy.

We love the sweet peppers and I try stuffing with different ingredients for different flavors. The potato-paneer stuffing is a popular one. I make the makhani gravy for many dishes and so I thought to combine both here :).

Ingredients -

Oil 1 Tbsp

Sweet Peppers 12-14 nos

For the Stuffing -

Potatoes, boiled, peeled and mashed 1/2 cup

Paneer grated 1 cup

Salt, Turmeric, Red Chili Powder, Amchur Powder as needed

Green Chilies finely chopped 1 tsp

Coriander leaves finely chopped 1 Tbsp

Spices To be Powdered - (Cloves 3-4, Cardamom 2-3 pods, Cinnamon 1 inch piece, Peppercorns 6-8)

For the Makhani Gravy -

Seasoning (Oil/Ghee 2 Tbsp, Cumin Seeds 1 tsp)

Onions, finely chopped 1/2 cup

Tomatoes, chopped 1 cup

Ginger-Garlic-Green Chili Paste 2-3 tsp

Cashews 6-8 nos

Milk / Heavy Whipping Cream 1/4 cup

Dhania - Jeera Powder 2 tsp

Kasuri Methi 1 tsp

Salt, Turmeric, Sugar, Red Chili Powder, Garam Masala as needed

Method Of Preparation -

Wash and chop about half a centimeter of the sweet peppers on the stem side and remove the seeds. Set them aside.

Prepare the Stuffing -

In a mixing bowl, add the mashed potatoes, grated paneer and all the spices listed under 'For the Stuffing'. Mix well and set aside.

In each of the sweet peppers from step 1, fill the stuffing upto the brim and set aside.

Heat a wide thick bottomed pan, add oil and gently arrange the stuffed peppers in a single layer and allow them to brown on all sides gently flipping them using tongs. Remove them onto a serving plate.

Prepare the Makhani Gravy -

In a heated pan add 1 Tbsp oil / ghee and cumin seeds.

After the cumin seeds pop, add the onions and saute until they are translucent. Add in the tomatoes, ginger-garlic-green chili paste and cook until the tomatoes are mushy. Add in the cashews and remove from heat.

Upon cooling, grind the above mixture into a fine paste.

Heat the pan again add the remaining ghee/oil and sprinkle dhania - jeera powder, spices powdered, turmeric, red chili powder, sugar, garam masala and salt. Sprinkle a few spoons of water so they don't burn.

Add in the fine paste and water to adjust the consistency and flavor. Add milk/cream and kasuri methi. After the gravy comes to a boil and oil floats on top, remove from heat.

Arrange the stuffed peppers in a serving plate and pour the gravy and serve it with rice/roti or naan.

Preparation Time 45 minutes
Serves 5-6

Posted by Harini R on Tuesday, April 12, 2022

1 comments

categories: Blogging Marathon, Cashews, Curries (Gravy), Dairy Products, Onions, Paneer, Potatoes (Alu), Sweet Peppers, Tomatoes, Vegetables | |

Gongura Paneer Biryani

BM #131 Week 2 Day 1 -

This week I shall highlight some special Biryani varieties which have been popular at home.

We have discovered our love for Gongura Paneer Biryani when a local restaurant started serving it on weekends. But after enjoying it for a couple of times, we felt that the biryani was a tad too oily for our comfort. So I started to think how to recreate it at home.

The challenge for me was how to source the gongura leaves during the off season months. Then I thought to try using the store bought Gongura Pickle. So that is how I recreated this delightful Biryani.

This is not a sponsored post but I am recording the brand names of the Gongura Pickle (Telugu Foods) and the Biryani Masala (Shan Bombay Biryani Masala) I used.

The spiciness of the Biryani can be adjusted by the amount of Pickle used.

Ingredients -

To Marinate Paneer - 2 tsp Oil, 1/2 tsp Turmeric, 1 tsp Biryani Masala (store bought), 1/2 tsp Salt, 1 tsp Kashmiri Chili Powder, 1/2 tsp Garam Masala , 1/4 cup Yogurt, 1.5 cups cubed Paneer

For Boiling Basmati Rice -

Boiling Water 8-10 cups

Oil 1/2 tsp

Cloves 3-4

Cinnamon 1 inch piece

Cardamom 2-3

Salt 2 tsp

Basmati rice 3 cups

For the Biryani -

Oil 3 Tbsp + 1 tsp of Ghee

Onions sliced 1/2 cup

Ginger-Garlic Paste 2 tsp

Cloves 4-5

Cinnamon 2 inches

Cardamom/Elaichi 3-4

Star Anise 1

Shahjeera 1 tsp

Japatri / Mace 1 strand

Salt as needed

Turmeric 1/2 tsp

Mint and Coriander leaves 2-3 handfuls

Gongura Pickle (Store bought) 1/4 cup (adjust as needed)

Biryani Masala Powder 1 tsp

Fried Onions handful (Store Bought)

Method Of Preparation -

Marinate the paneer - Mix all the ingredients listed under 'To Marinate Paneer' in a deep dish or in a ziploc bag. Toss and set aside for at least 30 minutes.

Wash and soak basmati rice and set aside for 30 minutes.

In a heated pan add 3 tbsp of oil + 1 tsp of ghee, sauté sliced onions, ginger-garlic paste, cloves, cinnamon, elaichi, star anise, shajeera, japatri, salt, and turmeric.

After the onions are sautéed well add 1/4 cup of gongura pacchadi, salt, coriander-mint leaves, biryani masala powder and the marinated paneer. Cook well on low heat. Remove half the mixture into a small bowl and reduce the heat.

In a huge pot boil water adding cloves, cinnamon, elaichi , oil and salt. When it comes to a rolling boil, add the drained rice and cook on high heat for 10-12 minutes.

When the rice is 80% cooked, drain the water and gently spread the rice on top of the paneer gongura mixture in the pan. Top it with mint-coriander leaves, fried onion. Add in the the paneer gongura mixture set aside in a bowl and the remaining rice with some more fried onions and coriander-mint leaves.

Cover and cook on the lowest heat setting for about 10-12 minutes. Remove from fire and allow about 10-15 minutes for the flavors to blend.

Fluff gently just before serving with Raita.

Preparation Time 1 hour 15 minutes
Serves 5-7

Posted by Harini R on Thursday, February 10, 2022

3 comments

categories: Basmati Rice, Blogging Marathon, Dairy Products, Gongura, Grains and its Products, Onions, Paneer, Rice Recipes, Vegetables, Yogurt (Curd/Perugu) | |

Mango Kalakand

BM #129 Week 2 Day 3 -

Mango Kalakand is a simple dessert made with homemade crumbled paneer, mango puree and sugar. This delightful dessert is perfect for any festive occasion.

This is one of the easiest and quickest desserts to make if the homemade crumbled soft paneer is ready.

Ingredients -

**Mango Puree 2 cups

Sugar 3/4 - 1 cup (I added 3/4 cup and it was enough for us)

*Paneer crumbled 2.5 - 3 cups

Crushed Nuts (Almonds, Pistachios and Cashews) as needed

Elaichi / Cardamom Powder 1/2 tsp

Ghee 1 tsp

*I made paneer out of 3 liters of full fat milk

** I used canned Mango Puree with no added sugar

Method Of Preparation -

Boil 3 liters of milk and add about 1/4 cup of lemon juice until the milk solids separate. Collect the cheese/chenna in a muslin cloth, rinse, drain and set aside.

In a non stick pan, heat mango pulp and sugar until the sugar is dissolved.

Add the chenna from step 1 into the simmering mango pulp. Keep stirring until the mixture comes together as a single mass without sticking to the pan.

Sprinkle some nuts and cardamom powder. Mix well and transfer into a greased pan or parchment paper lined pan, pat it evenly, sprinkle nuts and allow it to set. slice as needed. Refrigerate until ready to serve.

Preparation Time 1 hr 15 minutes
Makes 24 pieces

Posted by Harini R on Sunday, December 12, 2021

1 comments

categories: Blogging Marathon, Burfis, Dairy Products, Fruits, Mango, Paneer, Sugar, Sweetening Agents, Sweets and Desserts | |

Pumpkin Sauce With Pasta

BM #127 Week 2 Day 2 -

This is another party pleaser and kid friendly recipe. The sauce is super easy to make ahead and all the ingredients that go into it are super rich. The ingredients can be skipped as needed to make a lighter sauce.

Ingredients -

Pumpkin peeled, seeded and cubed 1 cup

Colored Bell Peppers cubed handful

Onion sliced 1/2 cup

Garlic 3-4 cloves

Salt as needed

Olive Oil 2 Tbsp

Crushed Pepper Flakes and/or Green chilies as needed

Coconut Cream 1/4 cup

Paneer cubed 1 cup

Cashews 6-7

Almond Milk / Water 1/2 cup

Spaghetti 3-4 servings

Shredded Cheese as needed

Method Of Preparation -

In a heated pan, add oil and saute onions, green chilies (if using) and garlic.

After the onions are golden brown, add the pumpkin, yellow bell peppers, cubed paneer and cashews.

Pour a dash of water and coconut cream. Cover and allow the pumpkin to cook for about 5-7 minutes. [I cooked the pumpkin separately in the microwave to make it faster.]

After the pumpkin is cooked through, remove from heat. Allow it to cool for 10 minutes and then puree the mixture. [I added almond milk while pureeing.]

The sauce is ready to use or store for later. I refrigerate it for upto a week.

The pictures in this post feature the sauce with spaghetti. Just boil spaghetti as per the instructions on the box, drain and mix in the sauce, sprinkle cheese and garnish with spring onions. Serve warm.

Preparation Time 20 minutes
Makes 2 cups of sauce

Posted by Harini R on Monday, October 11, 2021

3 comments

categories: Blogging Marathon, Dairy Products, Fusion Cuisine, International Recipes, Onions, Paneer, Pumpkin, Red Bell Pepper (Red Capsicum), Vegetables | |

Fusion Tawa Burger

BM #127 Week 2 Day 1 -

This week I shall highlight some Kid's party Menu Ideas. I heard from a friend that Fusion Tawa Burgers are a craze in the street food world in many metro cities in India.

So I have tried recreating the recipe at home and it is very popular with the kids and adults. It is easy enough to assemble for a party.

For a Party, instead of cooking the burgers on a griddle, I arranged a bunch of them on an aluminum foil tray greased with butter, sprinkled red chili powder and coriander leaves and baked them for 25 minutes at 400°F. But keep an eye on the cheese between the burger buns after 15-20 minutes. As soon as the cheese melts it is ready.

The griddle method can be done for a smaller crowd.

Recipe Inspiration by a friend
Ingredients -

Burger Buns 4-6
Onions finely chopped 1/2 cup

Potato boiled and mashed 1/4 cup

Tomato finely chopped 1/2 cup

Bell Pepper finely Chopped 2 Tbsp

Paneer cubed 1 cup (I prefer smaller cubes in this recipe)

Coriander leaves finely chopped as needed

Salt, Turmeric, Red Chili powder as needed

Schezwan Sauce 1 Tbsp

Tomato Ketchup 2 tsp

Shredded Cheese as needed

Garlic crushed 1 tsp

Butter as needed [to fry the veggies and to toast the burger buns]

Note - Green peas, Shredded Cabbage, Shredded Cauliflower etc. can also be added.

Method Of Preparation -

To Prepare the Filling -

In a heated pan, add butter and saute crushed garlic. After the flavor is infused, add onions and saute until they turn golden brown.

To the above mixture add the remaining vegetables, sprinkle salt, turmeric and red chili powder as needed. Mix well and let the vegetables cook through.

Add the Schezwan sauce, tomato ketchup and the paneer cubes, cover and allow the flavors to blend and make sure the mixture is not too runny.

Remove from heat and set aside for a few minutes.

To assemble the Burger -

Apply butter on the insides on the burger bun.

Place about 3-4 tablespoons of the filling on the lower portion of the bun, sprinkle chopped coriander leaves and shredded cheese as needed.

Top it with the upper portion of the bun and gently slide it onto a heated and buttered griddle. Sprinkle some red chili powder and chopped coriander leaves on the bun and toast the bun on both sides until they change color.

Repeat the assembling for the remaining buns and serve them warm.

Preparation Time 20 minutes
Makes 4-6

Posted by Harini R on Sunday, October 10, 2021

3 comments

categories: Blogging Marathon, Breads/Buns/Rolls/Puffs, Dairy Products, Fusion Cuisine, International Recipes, Onions, Paneer, Potatoes (Alu), Tomatoes, Vegetables | |

Paneer 65 in Air Fryer

BM #119 Week 3 Day 3 -

To finish off this week's series of Paneer dishes, here is a super tasty and easy starter perfect for everyday meals or a party.

I have used the Air Fryer to make the paneer cubes crispy but traditionally the paneer cubes are deep fried.

The choice of spices is a matter of preference. I was in a hurry to whip up this dish and so used the spices which were handy. I wanted to use ginger-garlic paste but shall have to try the combination next time.

I shall try to update the pictures as soon as I can.

Ingredients -

*Paneer cubes 1 cup

Cornstarch 1.5 Tbsp

Salt, Red Chili Powder, Garlic powder, Onion powder, Amchur Powder, Paprika, Garam Masala

Oil 1 Tbsp + 1 tsp

Onions cubed handful

Colored Bell Peppers

Lemon Juice as needed

* I thawed the frozen paneer cubes and so the moist paneer cubes were perfect to absorb the cornstarch

Method Of Preparation -

In a mixing bowl, add cornstarch and all the spices. Mix well and toss in the paneer cubes. Make sure the cornstarch mixture is well coated on all paneer cubes. Spray oil and toss. Set aside for 15-20 minutes.

Preheat the air fryer at 350 for 2 minutes

Arrange all the paneer cubes in a single layer in the air fryer basket.

Bake for 6 minutes, remove, toss and bake for 2 more minutes. Check if they are crispy as per preference and transfer into a serving plate.

In a heated pan, add oil and sauté onions and colored peppers. While they are still crisp, toss in the air fried paneer.

Sprinkle salt, red chili powder and lemon juice. Remove from heat and enjoy.

Preparation Time
Serves/Makes

Posted by Harini R on Saturday, December 19, 2020

2 comments

categories: Air Fryer Recipes, Appetizers and Snacks, Blogging Marathon, Curries (Dry), Dairy Products, Healthy Snacks, Paneer | |

Paneer Bhurji Paratha

BM #119 Week 3 Day 2 -

This is yet another winning paneer dish. I feel these parathas are One of the best ways to reuse paneer bhurji.

The bhurji in this batch turned out a little moist. So the drier version works the best for paratha. So if the bhurji feels a little soggy, I would saute it for a while to let the moisture evaporate.

Ingredients -

For the Outer Cover -

Wheat Flour 1 1/2 cups

Salt as needed

Turmeric a pinch

Water to knead the dough

For the Filling -

Paneer Bhurji 1/2 cup

Method Of Preparation -

Knead the dough with the whole wheat flour, turmeric, and salt with as much water as needed. Make sure the dough is not too tough to handle. Keep it covered for about 10-15 min.

Make equal portions of the dough. Roll out small chapatis and fill in a tablespoonful of the paneer bhurji mixture, close the edges and roll out the parathas taking care that the mixture doesn't fall out.

Shallow fry in a heated pan until both the sides are done. Repeat the procedure for all the parathas. Store in an insulated container until ready to serve.

Serve with Yogurt or any gravy curry!

Preparation Time 30 minutes
Makes 7-8

Posted by Harini R on Friday, December 18, 2020

2 comments

categories: Blogging Marathon, Dairy Products, Flatbread, Flours, Paneer, Wheat Flour (Godhuma pindi) | |

Vegetable Paneer Tikki

BM #119 Week 3 Day 1 -

This week I plan to highlight some Paneer based dishes which are popular at home.

My family is fond of chaat in any form and I regularly make tikkis (also called cutlets in some areas) in various combinations and this version is my personal favorite.

I serve these tikkis with Chole/Chana Masala or just with the chutneys and yogurt etc.

Ingredients -

For the Patties -
Mixed Vegetables, boiled and mashed 1 cup
Potato, boiled and mashed 1/2 cup
Paneer, crumbled 3/4 cup
Salt, Chana Masala, Red Chili Powder as needed
Almonds or Roasted Gram coarsely crushed 1/4 cup
Bread Crumbs 1/2 cup (I pulsed 2 bread slices)

Oil/Ghee to shallow fry

Serving Suggestion -
Coriander-Mint Chutney
Tamarind Date Chutney
Beaten Yogurt
Onions, finely chopped

Carrot grated
Sev and/ or Boondi

Method Of Preparation -

Mix all the ingredients well into a soft dough.

Knead into a stiff dough and divide into 12 equal lemon sized portions.

Pat them into 1/4 inch thick patties and shallow fry them on a hot griddle spraying as much oil as needed.

Remove and serve them warm with chutney of your choice. I served them as chaat with coriander-mint chutney, tamarind-date chutney, carrots, raw onions, boondi and yogurt.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61.

Preparation Time
Serves/Makes

Posted by Harini R on Thursday, December 17, 2020

2 comments

categories: Almonds, Appetizers and Snacks, Blogging Marathon, Dairy Products, Dry Fruits and Nuts, Healthy Snacks, Paneer, Potatoes (Alu), Vegetables | |

Vegetable Jalfrezi - NONG

BM #119 Week 2 Day 2 -

Here is another of our restaurant favorites - Vegetable Jalfrezi. I have made this without Onion and Garlic and I came to know that there are few restaurants in India which serve this dish without onion and garlic.

The mean plate contains Green Tomato Dal, Vegetable Jalfrezi, Rice and Yogurt.

It was a pleasure to enjoy this dish at home. It is a great party pleaser too.

Ingredients -

Vegetables -
Potatoes cut in thick strips 1/2 cup
Carrots cut in thick strips 1/2 cup
Capsicum (all colors) cut in thick strips 1 cup
Cauliflower Florets 1 cup
Paneer cubed or sliced 1/2 cup
Tomatoes cubed 1 cup

Spices -
Salt and Turmeric as needed
Red Chili Powder as needed
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Kasuri Methi 1/2 tsp
Garam Masala 1/2 tsp
Coriander leaves finely chopped 2 Tbsp
Seasoning (Oil/Butter 2 Tbsp, Cumin Seeds 1/2 tsp, Ginger grated 1 tsp)

Method Of Preparation -

Soak cubed paneer in hot water until ready to use.

In a heated wok, add oil and cumin seeds. Add the grated ginger and saute for a few seconds.

Sprinkle turmeric and red chili powder and saute for a few minutes.

Toss in tomatoes and sprinkle salt and allow the tomatoes to cook and become mushy on high heat.

After the tomato mixture is cooked through and the oil oozes out, add the potatoes and carrots, mix well and allow them to cook for about 5 minutes.

Then add cauliflower florets and capsicum. Toss them well and allow them to cook for another 3-4 minutes.

Sprinkle coriander powder, cumin powder, garam masala, kasuri methi and adjust the salt.

Toss paneer and allow the flavors to blend in. Mix well and remove from heat.

Serve hot with Roti/Naan/Paratha.

Preparation Time 25 minutes
Serves 4-5

Posted by Harini R on Friday, December 11, 2020

3 comments

categories: Blogging Marathon, Carrots, Cauliflower, Curries (Dry), Dairy Products, NONG, Paneer, Potatoes (Alu), Tomatoes, Vegetables | |

Tamalapaku

Green Salad

Stuffed Sweet Peppers In Makhani Gravy

Gongura Paneer Biryani

Mango Kalakand

Pumpkin Sauce With Pasta

Fusion Tawa Burger

Paneer 65 in Air Fryer

Paneer Bhurji Paratha

Vegetable Paneer Tikki

Vegetable Jalfrezi - NONG

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