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Malai Methi Paneer

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This dish is made of beautiful capsicums, methi leaves and of course paneer. For people who is not aware of paneer, it is fresh common cheese of India. Indian version of tofu . It’s very tasty. You get in many shops these days. It can be made at home as well. But it’s time consuming and also i think its same cost if we make it at home or buy at a shop.


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Paneer šŸ™‚ I don’t know who found this. But I love him/her for that. It isĀ  one of my personal favourite. As I am a vegetarian (yes, i am šŸ˜‰ Ā ) whenever I wanted to eat something special in Indian food, first thing that comes to my mind is Paneer. I have really great Friends and we used to celebrate the birthday mornings by making something special for the birthday person when we all stayed together. OMG! That used to be real fun. Miss you girls !!!! They are all non vegetarians . So when they wanted to make something on my birthday, first thing that would knock their mind is Paneer šŸ™‚ and I will be super happy !

This dish is a rich dish with Onion, tomato and colourful bell peppers. I wanted to make it more colourful. So I used these colours. You can very well use the normal ones šŸ™‚


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5.0 from 2 reviews
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MALAI METHI PANEER
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • In the first pan:
    Oil - 1 tbsp
  • Cumin/Jeera - ½ tbsp
  • Onions - 2 ( minced them very small)
  • Chillies - 2 (cut them small)
  • Tomatoes - 2 (chop them very small)
  • ginger garlic paste - ½ tbsp
  • Turmeric powder - 1 tsp
  • Garam masala - 1 tsp
  • Cumin powder -1 tbsp
  • chilli powder - 1tbsp
  • salt - 1½ tbsp (or as per your taste/ or add it after the gravy is ready also)
  • coriander powder - ½tbsp
    Second pan:
  • Butter - 2 small cubes or 2tbsp
  • Green Bell pepper - 1
  • Red Bell Pepper - 1
  • Paneer cubes - 15 cubes
  • Dry Methi leaves (kasoori methi) - 3 tbsp
  • cooking cream - 1 cup
  • Coriander - to garnish
Instructions
  1. Heat a pan in medium flame ,add some oil, cumin, onions, chillies and salt. Saute them till they are translucent.
  2. Add the ginger garlic paste, tomatoes and turmeric powder. Saute them for about 2-3 minutes in medium flame and then add the garam masala, cumin powder,coriander powder and ½ cup of water. saute them in medium flame till they ooze some oil out. You will surely oil oozing out from corners. switch it off when it happens so. usually it takes 5-6mins.
  3. Meanwhile, heat another pan in medium flame, add some butter, add the capsicums and paneer together. Crush the methi leaves and top it on this.Mix them carefully without breaking the paneer. Fry for three - five minutes.
  4. Add the onion tomato paste that we prepared before to this pan, add ½ cup of water. Make it boil for five minutes.
  5. Pour the cooking cream and mix gently. Let it boil. When you see oil oozing out on the top around 5-6 mintes later,switch off.
Notes
1. You don't have to fry paneer seperately for this recipe. When it gets sauted with bell peppers. The flavors of capsicum get into paneer nicely.
2. Cooking cream gives a rich flavor, so you should add it. DOn't skip it. You can use milk if you don't have cream
3. My salt level was perfect. But if you want more or less, you can adjust as per taste.
4. I wanted it to be colourful, so used green and red bell peppers. You can use any colours or just one.
5. I used dry methi leaves, i am not sure how it will taste with original ones.
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This will work with any bread / roti/ rice that you fancy šŸ™‚

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Paneer Makhanwala

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Paneer_Makhanwala_Relishthebite_name2Paneer cubes in a buttery nutty creamy tangy flavor. It is a rich dish with really tasty ingredients. Paneer dishes are always a real treat for vegetarians. I have heard people say that Paneer makhani,paneer butter masala and paneer makhanwala are same and its just the name which differs. But I personally feel paneer butter masala and paneer makhanwala is different in the method of preparation and also its taste. I will soon post the recipe of paneer butter masala and you will know the difference. I am not sure what is the originality of each dish. ;)Whats there in the name, its the taste which matters a lot šŸ˜‰ Right?

My friends came over from Ottawa for the weekend, so did this for them. I made it with roti. And they really loved it clap. Happy ME ! šŸ˜€ When there is guest over and I wanted to do vegetarian dishes, I will make it a point to do atleast one paneer dish ;). It goes well with any kind of pulav, jeera rice, naan,roti or any kind of bread you fancy.

You can always skipĀ the ingredients a bit if you donā€™t have that specific ingredient at home. You can do this recipe with tofu,chicken,potato instead of paneer. Never be afraid to try new flavors in your cookingthumbsup. I always believe in that. šŸ™‚

It taste great with peas pulao, veg fried rice Indian or parotta.

I have a collection of paneer recipes to look and my other favorite paneer recipes: Butter paneer curry, paneer sandwich, andĀ paneer dumplings

5.0 from 1 reviews
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PANEER MAKHANWALA
Author: 
Recipe type: Indian
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the gravy:
  • Onion - 1 Chopped
  • Tomato - 2 Chopped
  • Garlic - 5 Chopped
  • Ginger - ½ inch Chopped
  • Cinnamon - 1
  • Cardomon - 2 whole
  • Cashews - 7 whole
  • Almond - 7 whole
  • Jeera - 1 Tbsp
  • Salt - As needed
  • Water - 2 cups
    [other]
  • Unsalted Butter - 2 Tbsp
  • Paneer - 250gms
  • Chilli Powder - 1 Tbsp
  • Green Chilli - 1 Slit
  • Kasturi Methi - 1 tbsp
  • Garam Masala Powder - 1 tsp
  • Sugar - ½ tsp
  • Water - 1½ cups
    [Garnish]
  • Paneer - 1 Tbsp Grated
  • Ginger - ½ inch, Juilenne
  • Cream - 1 Tbsp
  • Salt - As needed
Instructions
  1. Mix the chopped onions, tomatoes, cashews, almonds, garlic, ginger, cinnamon, cardomon, jeera, salt and water in a pan.
  2. Cook for about 15- 20 minutes on a medium flame till everything gets cooked. Allow this to cool.
  3. Then add everything in a blender. Blend them into a smooth paste with not even small pieces of cashews on it.
  4. Heat butter in the same pan.
  5. Add the jeera, blended makhani paste and stir well.
  6. Add chilli powder. (If you want rich color, you can add kashmiri chilli powder. I used normal one)
  7. Stir well &sautƩ the masala on a medium flame till the butter ooze out. It has to be sauted really well till butter ooze out.
  8. Add paneer, methi leaves, chilli powder,cream,water and boil for ten minutes.
  9. Switch off the flame. Garnish with paneer, ginger and cream.
Notes
1. You can use coriander to garnish as well.
2. Close the lid when you add paneer and water at the end as it will splash out some gravy outside as it boils.
3. You can also fry paneer in butter/oil before you add them.
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Ā 

It taste great with peas pulao, veg fried rice Indian or parotta.or any kind of bread you fancy.


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Orangettes

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Who will say NO to chocolates?

Orangettes are the ideal candy for those who love the orange and chocolate flavor combo. They are very simple, made of nothing but orange peel, chocolate and sugar.The prime point here is that you donā€™t have to fling the peels aside and we have something to do with that. If you want you can store the orange peels for this purpose in the freezer and use them later.

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They are easy to make at home, and have a long shelf life. They are perfect gifts for friends and family J you can freeze them and gift it whenever you need. To keep the chocolate firm, I store them in the refrigerator or freezer. I have had orangettes in candy shops, but never thought to make them myself.

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I love citrus flavors. ThoseĀ flavors excite me. I have made candied orange peel long back.I thought of doing that to start with, then chocolate ā€œcalled ā€œ me šŸ˜€ šŸ˜€ :D. And I wanted to try a new recipe. So here it goes.These taste really good. That flavor comination is out of the world. Try to use dark chocolate as the normal chocolate does not taste that good for me. i used mostly dark chocolate but added few chunks of milk chocolate to it.

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Orangettes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2-3 oranges
  • 3 cups sugar
  • 3 cups water
  • Few bars of dark chocolate
  • oil ā€“ Ā½ tsp
Instructions
  1. Scrub the oranges and Slick off the top and the bottom.
  2. Using a sharp knife, slice the peel away from the orange in long, flat strips. Slice the peel into thin ¼th inch strips and set aside.
  3. Take a saucepan; add some water and the peel. Boil the water for 10 minutes in low heat. Remove the peels, rinse in cold water and dry. Blanch them few times if you can to remove the bitterness. I did this step thrice.
  4. Now take another pan, add the sugar and water, simmer it in a medium heat. Add sliced peels and cook for 45 minutes. You can turn it off when the liquid turns syrupy. And also peels should become soft and translucent. Remove the peels; place them in a wire rack to cook and dry off a bit.
  5. Chop the chocolate little and melt it in a double broiler, stir them frequently. Procedure for double broiler is by boiling water in a pan and Keeping another pot on top of it with chocolate. The chocolate will melt from this heat. I used Ā½ tsp oil togive that silky texture.
  6. Place a parchment paper in a clean place. U can cover the whole slice or cover only half. When they are dipped, place them immediately on the paper.
  7. They have to be set in refrigerator for 30minutes.
  8. Pull them put when you want to eat them.
Notes
1. I have used only three oranges. If you want prepare loads and store in inventory, you can do by increasing it proportionately. Let me know if you have some questions on that.
2. Do the boiling/blanching of orange in hot water at least twice to remove bitterness.
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Milagu Vadai/ Pepper fritters

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Crispy Ā and spicy crackers made with peppercorns andĀ urad dal.

I made this again this week šŸ™‚ the very first version I made before two years šŸ˜€ I totally had this guilt that it was not perfect so tried again and it came out crispy perfect. I found the reason for it, I soaked for an hour which did not make it crispy I believe and this time I soaked for just 15 minutes.

Today is Krishna Jayanthi šŸ™‚ Happy Birthday, Lord Krishna. For people who do not know what is Krishna Jayanthi, itā€™s an annual celebration of the birth of the Hindu deity Krishna. Images of Krishna’s infancy are placed in swings and cradles in temples and homes.Ā His devotees celebrate his birthday by today sweets and savory by his name. This pepper vadai/ milagu vadai is usually done for another god ā€œHanumanā€. But itā€™s a good savory to do for all gods. These vadaiā€™s are usually connected through a thread and garlanded to the Lord. The below picture was my older version. I totally felt it was not that crispy so made it again šŸ™‚ This time it was crispy crispy perfect!

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This is the first time for me to make these. And I guess it turned out good. They used to give this in temple. And I always loved them. But never felt like trying them at home. But today is the day for me to try this. Soak the urad dal only for one hour. It will not have that texture otherwise. I soaked more than that this time šŸ˜‰ so make sure.

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Milagu Vadai/ Pepper Vadai
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Urad dal - 1 cup
  • Rice flour ā€“ 1 tbsp
  • Pepper corns ā€“ 2 tsp (grounded)
  • Ajwain - ½ tsp
  • salt ā€“ Ā½ tbsp
  • Oil ā€“ To fry
Instructions
  1. Wash and soak the urad dal for 15 minutes and not more than that.Drain it nicely. If there is water, it can spoil the whole procedure. Grind it in the blender without adding water. The mixture should be little coarse not a paste.
  2. Ground the pepper again roughly. Just a single pulse would do.
  3. Take a bowl, mix the ground urad dal, hing, rice flour,ajwain and broken pepper.
  4. Heat oil in a kadai/pan, add one tbsp of oil to the vadai mixture.
  5. Take a banana leaf/Ziploc cover grease with oil. Grease your hands with oil to tap them thinly using hand or flat shaped cup. Take small lemon sized balls and pat it to make it a circle and thin vadai. Flatten it as thin as you can.Mark a hole in the center.




  7. Remove the vadai from the banana leaf and put them in the hot oil.
  8. Cook the vadai on both sides and till its crispier brown color on both sides.
Notes
1. Try to use whole urad dal. As it gives a nice texture. If not, use the broken ones.
2. When you drain the mixture, drain them completely. If there is water, the vadaiā€™s wont be formed perfectly.
3. If the vadai batter is sticky and with more water, add more rice flour. Continue doing still it is in the perfect consistency.
4. Adding 1 tbsp hot oil to the batter will make the vadai crispier.
5. If you want crispier vadai, after frying them, try to refry them again. It will give nice colour and more crispiness. But mine was fine with the first time.
6. If you donā€™t have banana leaf, use Ziploc or polythene cover.
7. Marking a hole in the center will cook the vadai faster.
8. Ensure that vadais are patted thin, or else itā€™s going to be hard.
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