BAINGANI PANEER

 The eggplants are said to be the king of vegetables. Whether because of the green stem which remains on top or because of its mighty and bold color, structure and texture, but it surely is one of the best vegetables grown in the Indian subcontinent region. The eggplants grow in many sizes and colors mainly voilet, green and white. There are so many dishes in various cuisines around the world made with this versatile vegetable. This can be eaten fried, roasted, cooked, boiled and sauteed form. From Baingan bhartha to litti chokha to bharwan baingan, the vegetable gets a new taste in every region it gets served. 

In this recipe, we have used the small eggplants. The cottage cheese which is used in the recipe can be homemade or store purchased. Although we used the homemade paneer, the taste will be equally good in store purchased paneer too. The combination of spiced eggplants and paneer is not only delicious but healthy too. Though we have fried the eggplants in the recipe, you can skip frying if you are calorie conscious or have any dietary restriction and cook it normally. There might be slight variation in the taste but non fried dish will also be no less in taste.

Ingredients

for 3-4 persons

• Small eggplant (baingan)    400-500 gms
• Cottage cheese (paneer) crumbled    150 gms
• Chilli powder 1 tsp
• Turmeric powder 1 tsp
• Garam Masala powder 1 tsp
• Black salt    ½ tsp
• Salt as per taste
• Coriander powder 2 tsp
• Carom seeds 1 tsp
• Tomato puree 3 tsp
• Sufficient oil for frying
• Chopped Green onion for garnishing. t tbsp
• Dried ginger powder 2 tsp

Method

• Cut baingan into four pieces.
• Heat oil in wok and fry baingan on medium to high heat till crispy
• Keep them aside.
• Heat 2 tbsp oil in a pan, add carom seeds and saute for few seconds.
• Add tomato puree and all powdered spices and saute well till oil separates.
• Add fried baingain, mix well.
• Cook for another 2-3 minutes on medium heat then add crumbled paneer.
• Mix well. Cook another 2 more minutes.
• Baingani Paneer is ready. Garnish with chopped green onion.
• Serve hot with chapati/paratha

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PANEER SOYA ALOO KI SABZI

When we talk about food, we always think of elaborated menu, rich dishes which take lot of time to cook and involve lots of ingredients. Sometimes, this kind of feeling put off people to learn and explore the soulful art of cooking. Where basic homely cooking is not very complicated, some of the exotic dishes do involve lengthy procedure and numerous ingredients. Talking of potatoes, the simple vegetable is used and loved worldwide in all forms. It is the most staple food, found almost everywhere. Potatoes are rich source of carbohydrates and fulfill the daily requirement of carbohydrate in the body. All around the world, people eat potatoes in various dishes and combinations and in different forms. They are eaten boiled, fried, steamed, baked and simply cooked. In Indian cuisine, potatoes are combined with a variety of vegetables to make delicious dishes.

When we talk about Paneer, we always think of the rich dishes. Some people have the feeling that the paneer dishes are very elaborated to be cooked in everyday cooking and some amateur cooks keep away from paneer dishes. In vegetarian cuisine, Paneer finds itself parallel to chicken of non-veg cuisine. Paneer Makhani, Paneer Butter Masala, Paneer Tikka, Paneer Jalfrezi, Paneer Bhurji are all the vegetarian versions of the Butter Chicken, Chicken Tikka Masala, Chicken Tikka, Chicken Jalfrezi, and Keema Bhurji respectively.

Soya is a rich source of protein. It is easy to use and kids love to eat these soya chunks in their food.

Combining all these ingredients, this dish "Paneer Aloo Soya ki Sabzi" is very easy to make, yet it is full of health, nutrition and taste. You no longer have to fear that Paneer dishes need extensive and complicated cooking as this dish is not at all complicated. Still it deserves a place in your menu even in small family gatherings and parties, or when you want something rich yet quick for your family. This is also a good option when you do not have enough vegetables at home or when your kids say they don't want the regular daal roti.

This dish is a flavourful combination of carbohydrate rich potatoes, protein rich soya chunks and calcium rich cottage cheese. A mix of simple ingredients turn out to a delicious dish, rich enough to become a part of your guest menu. Paneer Soya Aloo ki sabji is quick to make with very simple things. So next time when you run out of fresh vegetables or when you want something nutritious for your family meal or when unexpected guests arrive suddenly, try this recipe and impress your friends and family with your innovative cooking skills.

Ingredients

for 3-4 persons

• Cottage cheese cut in small cubes 150 gms
• Potato peeled and diced 3
• Nutri chunks boiled 1/2 cup
• Onion finely chopped 1
• Tomatoes chopped 2
• Kasoori methi 1 tsp
• Salt to taste
• Coriander powder 1 tbsp
• Cumin seeds 1 tsp
• Garam masala 1 tsp
• Red Chilli powder 1 tsp
• Green chilli chopped 1-2 
• Ginger powder 1 tsp
• Oil as required 

Method

• Heat oil in pan. Add cumin seeds. Saute for about 10-15 seconds
• Add chopped onion and saute well.
• When onion turns golden brown, add chopped tomatoes and mash and cook well. 
• When masala separates oil then add diced potatoes and cook for 5-10 minutes.
• Add 1 cup of water. Mix well and cover the pan for 10-15 minutes on medium heat.
• Remove the lid and add powdered spices, dry methi leaves and salt and mix well.
• Add boiled nutri chunks, mix well. Cover and cook for another 10-15 minutes.
• When potatoes turn soft then add cottage cheese.
• Add coriander powder and mix well.
• Paneer Soya Aloo sabzi is ready.
• Serve hot with Roti or Paratha.

ANDA MATAR

The "Egg" is one of the most widely edible animal product in the world. The eggs are equally versatile. They can be used in salty as well as sweet dishes. Baking industry has egg in its epicenter as egg is one of the prime ingredient in the baked goods. From breakfast to desserts, egg is used in many ways and in many dishes around the world. Egg is an integral part of most of the cuisines.

The eggs are very rich in protein and a good source of other nutrients including calcium. For those who are weight watchers, the eggs is very important part of their diet. In India, eggs are very popular in their street food dishes like anda bhurji, which is the spiced version of the popular continental dish scrambled eggs, bread omelette, anda curry which is the gravy dish made with boiled eggs and boiled eggs. The boiled eggs are very popular in their simplest form as a street food. It provides a nutritious option as a snack or as a side with tea. When it comes to the everyday meals at home, egg is one of the favorite food of bachelors, loners and hosteliers. 

Talking about this dish, this dish is the egg version of the popular dish "Matar Paneer". This dish has a very unique recipe where we experimented making a solidified egg which resembles the paneer or the cottage cheese. For some people who feel that it is not possible to have paneer all the time due to its expensiveness, this alternate is very good to enjoy the dish in not only economical way but also in an equally nutritious way. For those who are vegan, they can also enjoy the popular Matar Paneer by making this dish. The way egg is converted into paneer like food material, it does not loses its nutritional value but it adds a distinct flavour and uniqueness to the dish. So if you are looking for a different dish for your everyday cooking without burning a hole in your pocket or if you are vegan or if you are allergic to milk or lactose, then this dish is a must try for you. Prepare this dish and enjoy the innovative cooking of K for Kitchen once again.

Ingredients

For 2-3 persons

• Eggs 4
• Green peas peeled 1 cup
• Onion finely chopped 1
• Tomato puree 2 tbsp
• Cumin seeds ½ tsp
• Cloves 2-3
• Black pepper powder ½ tsp
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Cinnamon 1 stick
• Black cardamom 1
• Green cardamom 2
• Green coriander 1 tbsp
• Mace strand a few
• Salt to taste.
• Oil 3 tbsp.

Method

• Break the eggs in a bowl.
• Add black pepper and salt.
• Whisk well.
• Pour the egg mixture in pan of boiling water.
• When egg hardens, strain the egg and wrap the egg in cloth or paper towel.
• Put weight over the wrapped egg so that all the water is drained out and egg sets in the desired shape.
• Heat oil in a pan.
• Add whole spices and saute till aromatic.
• Add chopped onion and saute till brown.
• Add tomato puree, mix and saute well till oil separates.
• Add powdered spices and mix.
• Add little water and cook the masala with continous stirring.
• Add green peas. Cook for 5-7 minutes.
• Add 2 cups of water and bring the mixture to boil.
• Cover it and cook the peas on medium heat.
• When peas are cooked then add diced cut egg into it.
• Cook for another 5 minutes.
• Switch off the flame and add chopped coriander.
• Anda Matar is ready.
• Serve hot with Roti/Naan.

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ALOO PANEER KULCHA

Easily make at home on any type of stove/gas, even on induction stoves.

Ingredients (for 3 feeling)

 for 2-3 persons

• Maida 2 cups
• Yeast (instant) 1 tsp
• Sugar ½ tsp
• Salt ½ tsp
• Coriander chopped ½ tsp for dough
• Coriander chopped 3 tbsp
• Ginger-garlic chopped 3 tbsp
• Red chilli powder 3 tsp 
• Salt to taste
• Coriander powder 3 tsp
• Garam masala 3 tsp

Method

• Mix all purpose flour, yeast,salt,sugar and coriander in a bowl.
• Add enough water to knead into soft dough and let rest for 45 minutes.
• Prepare desired filling with onion or paneer or boiled potatoes. Mix all the dry masala to all three mixture (like boiled potato, paneer or onion mixture.
• Make balls from dough and leave them for rising for 15-20 minutes.
• With rolling pin or hand, spread dough flat. Place filling and wrap to form ball again.
• Now roll flat with rolling pin or spread with hand.
• sprinkle hot tawa with few drops of water and place kulcha on tawa.
• Now hold tawa as shown and cook the kulcha. Make all kulchas like this
• Apply ghee and serve hot with achar.

PALAK PANEER TIKKA

PALAK PANEER TIKKA

Adding a very interesting twist to the all-age, all-time favorite "Palak Paneer". The paneer is not added just as-it-is, instead we treat it well with the yet another popular version of paneer, "Paneer Tikka". The wonderful combination of 2 delicious ingredients made another wonderful dish, "Palak Paneer Tikka".

Ingredients 

for 3-4 persons

• Palak puree 2 cups
• Paneer 250 gms
• Onion finely chopped  1
• Garlic chopped 4-5
• Tomato puree 2 tbsp
• Cream ½ cup
• Red pepper optional
• Salt to taste
• Cumin seeds 1 tsp
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Besan 1 tsp
• Cumin powder 1tsp 
• Clove powder ¼ tsp
• Cinnamon powder ¼ tsp

For Tikka Masala.

• Yogurt 1 tbsp 
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Besan 1 tsp
• Cumin powder 1tsp
• Crushed ginger 1 tsp
• Orange food color a pinch
• Salt to taste
• Oil 1 tsp

Method

In a large bowl, mix all the ingredients for tikka masala.

Cut paneer into slices.

Coat paneer well with the tikka masala.

Heat oil in grill pan/tawa.

Roast paneer well on both sides.

Cut the paneer tikka in triangle or any other desired shape.

For Palak Paneer Tikka

• Heat oil in pan and cumin seeds
• Add onion. Roast till goden brown then add chopped garlic.
• Add tomato puree and cook till oil separates.
• Add the dry masala and mix well.
• Add spinach puree and cook for 8-10 minutes till oil separates.
• Add cream and cook for 5-6 minutes.
• Add red pepper (optional)
• Add paneer and cook for 4-5 minutes.
• Palak Paneer Tikka is ready
• Serve hot with naan/paratha/roti.

Click here to watch video on Youtube

KADHAI PANEER

Ingredients

                                                                                                    for 3-4 persons

• Paneer  250 gms
• Onion finely chopped 2
• Tomato chopped 4
• Green capsicum cut in cubes 1
• Onion 1/2 cut in cubes
• Garlic finely chopped 1 tbsp
  
• Ginger finely chopped 1 tbsp
• Cumin seeds 1 tsp
• Fennel seeds 1 tsp
• Cinnamon seeds 1 tsp
• Cloves 4-5
• Bay leaf 1
• Black cardamom 1
• Black pepper 5-6
• Coriander Seeds 1 tsp
• Dry red chill 1
• Garam Masala 1 tsp
• Turmeric powder 1 tsp
• Red chilli powder 1 tsp
• Coriander powder 1 tsp
• Salt to taste
• Green coriander chopped 1 tbsp
• Kasoori methi 1 tsp
• Crush fennel seeds and black pepper

Method

• Heat oil in pan. First add coriander seeds then dry chilly crushed fine.
• Add rest of whole spices and saute for 10-12 seconds.
• Add chopped onion. When onion turns soft, add chopped ginger garlic.
• When onion turns light golden add chopped tomatoes. Cook mixture well.
• When oil starts to separate add dry spcies and salt.
• Add crushed fennel seeds and black pepper.
• When oil separates add pepper and onion cubes. Mix and cook for 3-4 minutes on low heat.
• Add chopped green coriander and finally add paneer.
• Mix and simmer for 3-4 minutes.
• Authentic Kadhai Paneer is ready to serve with naan or paratha.

PANEER KAALI MIRCH

Ingredients

• Paneer 300 gms cut in cubes
• Onion 2
• Garlic 3-4 cloves
• Ginger 1 inch piece
• Bay leaf 1
• Cinnamon 1
• Cloves 3-4
• Black peppers 15-20
• Green Cardamom 2
• Fennel seeds 1 tsp
• Salt to taste
• Green chilli crushed 1 tsp
• Yogurt 1 cup
• Almond paste 2 tbsp
• Cream 1 cup

Method

• Grind ginger garlic to fine paste
• Crush the black peppers. Crush fennel seeds
• Boil onion. Cool and grind to fine paste as water as needed.
• Heat oil in pan and saute whole spices for few seconds.
• Add ginger and garlic paste.
• Add onion paste.
• Cook well on low heat for 8-10 minutes.
• Add crushed chilli and dry spices and mix well.
• When oil starts to separate, add almond paste and cook continuously stirring on low heat.
• When oil separates, then add yogurt and cook for 8-10 minutes more on slow heat.
• Add cream. Mix well and cook for 4-5 minutes.
• When boils add paneer.
• Mix lightly and simmer for 2-3 minutes on low heat.
• Black pepper paneer is ready.
• Serve hot with naan or roti/paratha. 

LAAL PANEER

Laal Paneer

This dish was developed as we go kind. We were preparing to make Paneer in non-specified manner but since I wanted something spicy, I thought why not try making it in the chilli gravy. And so the Laal Paneer was made.

Ingredients:

• Paneer/Cottage cheese 300 gm
• Dried whole red chilli 5-6 (increase or decrease the quantity depending upon how spicy you want)
• Onion 2 (sliced)
• Ginger 1” piece
• Garlic cloves 3-4
• Yogurt 1 cup
• Whole spices: Cumin seeds 1 tsp, Cloves 4-5, Black cardamom 1, Green cardamom 2, Cinnamon 1 stick
• Dry spices (1 tsp each): Red chilli powder, Turmeric powder,  Garam masala, Coriander powder
• Salt to taste
• Water as required

Method

• Soak dry red chillies in hot water for 15-20 minutes. Grind them to paste along with ginger and garlic.
• Heat oil in a pan and add whole spices.
• Once the spices get little roasted,  add the sliced onion. Sauté well.
• When onion turn light brown, add chilli paste. Cook well till oil separates.
• Whisk yogurt and add dry spices in it. Mix well.
• Add spiced yogurt in onions. Keep the heat on very low and keep stirring to avoid    curdling of yogurt. Cook till oil separates. This may take 8-10 minutes.
• Add water, mix well. Add paneer and mix well.
• Cover with lid and let simmer on low heat for 4-5 minutes. 
• Laal Paneer is ready. Serve hot with roti, paratha or naan.