Paneer Fritters / Pakora

Yet Another Paneer recipe.... Paneer lovers this is for you. Paneer fritters hot and spicy to have in the rainy season. Hope this will be helpfull to our mysore / bangalore people. They are enjoying rain finally.


 photo paneerpakoda_zpsabdcbc2c.jpg

Ingredients
  • Paneer (lowfat) - 10 long pieces
  • Besan / Gram flour - 1-1/2 cups
  • Rice flour - 1/2 cup
  • Red Chilli powder - 1 tsp
  • Salt to taste
  • Hot oil - 2 tsp
  • Ajwain Seeds - 1 tsp (crushed)
Method
  • Mix all the above ingredients and make a smooth paste using a bit of water (consistency should be thick, just like pakora)
  • Take a each paneer pieces and dip into the batter and deep fry it in the oil. Remove and Drain on paper towels
  • Serve immediately with hot chilli sauce, mint chutney, ketchup

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Vegetable Dosa

This is the easiest of the dosa's . Good for health becoz it includes raw vegetables. You can have it like morning breakfast or evening snacks. I would say kids defintely like this and Bachelors can make this too as there is no grinding necessary.

Acutally this is my sister's recipe. She used to make this a lot. I used to make for my little one. He likes that. Everytime i made it i used to forget taking a pic of the dosa.

 photo Vegdosa_zps66a0b3cb.jpg

Ingredients
  • 1-1/2 cups Besan / Gram flour
  • 3/4 cup Rice flour
  • Salt to taste
  • 1 Onion, chopped
  • 1 Tomato, chopped
  • 1 Carrot, grated
  • 1 Potato, grated
  • Coriander leaves , chopped
  • Red Chili powder - 1/2 tsp
  • Garam Masala powder - 1/2 tsp
  • Jeera seeds - 1/2 tsp
  • Oil
Method
  • Mix all the ingredients in a pan then add 2 cups of water. Mix the batter properly. Keep aside for few minutes
  • Heat a griddle / tava sprinkle oil
  • Pour a laddle full of batter and add oil and cook till brown color and flip over and cook for few minutes.
  • Serve with Ketchup / chilli sauce / Chutney

| Copyright © Malas - Kitchen 2009 | | All rights reserved



Paneer In Tomato Gravy

This is a unique gravy. Sometime back i had got the recipe for the gravy from a tv food show. It's a kashmiri dish. Beautiful flavour with tomato puree and fenel powder. This will go well with Naan's / Roti's. This has become my favorite and fastest gravy.

  photo tomatogravywithpaneer_zps6b6ad389.jpg


Ingredients
  • Paneer Big Cubes - 10 Pieces
  • Tomato puree / Tomatoes - 2
  • Homemade Ghee / Desi Ghee - 2 tsp
  • Ginger + Garlic Paste - 1/2 tsp
  • Turmeric Powder a pinch
  • Kashmiri Chilli Powder / Red chilli powder - 1 tsp
  • Salt to taste
  • Jeera powder - 1/2 tsp
  • Garam Masala - 1/2 tsp
  • Kasoori methi - 1 tsp
  • Fennel powder - 1/2 tsp
Method
  • Boil the tomatoes with garam masala and blend with a cashew nuts (2 /3) make a smooth paste/puree
  • Oil deep fry the paneer cubes, remove and soak it into luckwarm water with a pinch of turmeric and salt
  • Heat kadai / pan add ghee
  • Add ginger garlic paste
  • Add tomato puree, chilipowder, turmeric, salt, jeera powder, garam masala, kasoori methi & fennel powder. Add oneafter the other
  • Bring to boil if it too thick add little water and boil
  • Add paneer and serve hot with roti's

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Methi - Palak In Coconut Gravy

The combination this methi palak uses many dishes. The same way this is the one which i loved it a unique taste mixed leaves with coconut paste. Suitable for all indian breads and simple to make.

 photo PalakMethiaurpaneer_zps5303c383.jpg

Ingredients
  • Palak / Spinach - 2 cups
  • Methi / Fenugreek leaves - 2 cups
  • Paneer cubes - 1/2 cup (optional, I used in this recipe becoz gives a nice taste.)
  • Coconut, grated - 4 tsp
  • Green chillies - 3 or 4, chopped lengthwise
  • Cashews - 2 or 3
  • Ginger + Garlic paste - 1 tsp
  • Oil - 2 tsbn
  • Onion - 1, chopped
  • Tomato - 1, chopped
  • Sugar to taste
  • Jeera - 1/2 tsp
  • Salt to taste
  • Turmeric Powder - a pinch
  • Garam Masala Powder - 1 tsp
  • Lemon juice
Method
  • Blend a Coconut and Cashwes to a nice paste. Keep aside
  • Wash the green leaves and chopped, keep aside
  • Heat oil in a pan
  • Add jeera allow to sizzle
  • Add onion stir fry, add tomato & chilli fry for a minute
  • Add chopped green leaves close the lid & allow to cook for 2 minutes
  • Add turmeric powder, garam masala powder stir fry
  • Add the coconut paste and add salt and sugar cook for a minute if it is very thick add 1/2 cup water. Bring to boil
  • Then add paneer cubes stir well. Remove from the flame
  • Add lemon juice and Serve with roti/chapati/naan

| Copyright © Malas - Kitchen 2009 | | All rights reserved