OKRA-PANEER TANDOORI FRY


This is a stir fry recipe with tandoori masala.It’s a dish to be served when simple vegetarian meals needs adornment.

You could try the same recipe with potatoes opting out the paneer for another variant.

Okra/ladies finger/bhindi/vendakka …many translations to this wonderful brain vegetable.Some have an aversion to

this vegetable because it produces a slimy effect when cooked without any acid.

The positivity of this slime is,that it binds the cholesterol in the body during digestion preventing absorption into the

body and excretes out of the body.

To deslime okra you have to add acids like lime, tomatoes, tamarind.You could cut roundels of this vegetable,fry it till

brown and add to salads.

Apart from the title of ‘brain vegetable’ this vegetable has excellent source of vitamins and nutrients which supports

the immune system.Rich in protein,fibre and low on calories, good for lowering blood sugar and overall health.

Check my previous posts on ladies finger recipes.

Now to today’s recipe

INGREDIENTS

200 gm ladies finger(top and tip only cut )

200 gm paneer (cottage cheese)

1 tbsp oil/ghee/butter

For the masala

1 tsp kashmiri chilli powder /chilli powder

1 tsp cumin seed powder

1/2 tsp pepper powder

1/2 tsp garam masala powder

1/2 tsp amchur powder(dry mango powder )

2 tbsp curd

juice of 1 lemon

salt to taste

1 tbsp mustard oil /any oil

METHOD

Slit the vegetable in the centre vertically on two sides, taking care not to cut through completely.

Make a paste with the masala ingredients, and apply on the vegetable.Set aside for a few minutes

Heat a non stick pan or a thick bottomed pan, add oil and the marinated vegetable and allow to fry on medium heat .

Add the cut paneer and toss for a few minutes till the masalas are well blended.

Garnish with coriander/methi (dried/fresh fenugreek )leaves and serve.

COCONUT -PALAK PANEER


 

This is a green,green creamy dish with a fusion of roasted coconut,cashew……This dish can be served with rotis,

wraps,and even rice .

My menu today was with carrot- omelette cummin seed rice.The creamy,coconutty taste was good to go with this

rice.

The tint of the green was looking lovely and appetising .The greens were freshly plucked from my culinary patch,and

that enhanced the taste.

Now to the recipe

INGREDIENTS

200 gm paneer/ cottage cheese cubes

1 cup spinach leaves

Few cut spinach leaves for garnishing

1 green chilli

3-4 cloves garlic

1/4 of a coconut (cut pieces)

A handful of cashewnuts

1 onion ( quartered)

1 onion chopped

1 tsp cummin seeds

1 tomato cut ( seeds removed)

1 tsp chilli flakes

2-3 tbsp oil/ butter/ghee

Salt to taste

METHOD

Heat 1 tbsp oil and roast the coconut pieces,quartered onion,till onion turns light brown.

•Add cashew nuts and remove from fire.

•Grind the garlic,cummin seeds,green chilli,spinach leaves to a coarse paste.

•Grind the roasted coconut,cashew,and onion to a paste.

Heat the remaining oil,and add the chopped onions.Sauté till brown .

•Add the cut paneer,cut tomato with salt,and cook for a minute.

Next add ground pastes,rest of the ingredients,and simmer cook for 5-7 minutes.

Note: You could add roasted cashews for a richer taste.

 

 

 

SWEET LIME -PASSION FRUIT CHEESECAKE PIE


This is a lovely combination which came up as I

was running short of lime in the wee morning

on Sunday .

Desserts like this should be made a day in

advance. Anyway, there was no difference in

making couple of hours before lunch .

You can fill an unbaked pie shell or make a

crust with digestive biscuits .

Today I made a crust with biscuits .

So here’s to the recipe

INGREDIENTS

For the crust

200 gm digestive biscuits

2 tbsp butter melted

2 tbsp sugar/ honey

Mix all the ingredients in a food processor .( The biscuits should be crushed fine )

Press on a buttered spring form mould or pie

mould and allow to set in the refrigerator ,till

the filling is made .

For the filling

100 gm butter

1 cup cottage cheese /cream cheese

1 tbsp grated rind of sweet lime

Juice of 1 sweet lime

3/4 cup- 1 cup sugar

4 eggs

1/4 cup cream( room temperature)

1 cup flour

1 tsp baking powder

1/2 tsp vanilla

METHOD

•Beat butter and sugar till creamy.

•Add cheese,lime juice, rind and beat lightly.

•Add one egg at a time and beat.

•Next fold in rest of the ingredients,and pour

into the prepared crust/ pie.

•Bake in a moderate oven ( 180C ) for 35

minutes .

It might look jiggly ,but don’t worry it will set in

the fridge after a few hours.

You can serve this dessert warm too.

Serve with cream or by itself .

Topping: Passion fruit concentrate poured over

while serving

Any choice of your topping will match this

dessert.

The top cracked while transferring so don’t

mind the photo .I forgot to take the ‘out of oven’

photo as I was too busy 😊

BAO BUNS (2 types of fillings)


Bao buns or steamed buns are extracts from

the Chinese cuisine.

Steamed buns can be stuffed with savoury and

sweet fillings .Check link …

https://calinskitchen.wordpress.com/2018/11/20/steamed-buns/?preview=true

This dough recipe is the same as in the link .( click link above for dough recipe )

Just including variations of the filling .This bao

bun has to flattened and shaped like a

semicircle ,steamed with a tiny parchment

paper in between the folds , or cut after

steaming and the filling placed inside .

I love making these buns, for the texture and

taste .

The first variation is a Spiced Paneer Bao

This needs no recipe . Whatever spicy chilli

sauce you have,can be tossed in with the

paneer and used as stuffing,with a little

vegetables of your choice .

2.Used the ‘Caramelised onion and meat

bilimbi pickle for the second variation.

https://calinskitchen.wordpress.com/2020/11/14/caramelised-onionmeat-bilimbi-pickle/?preview=true

Both were awesome !Do try and post in your

valuable feedback!

PRAWN ‘N’PANEER STUFFED PEPPERS


Stuffed capsicum or peppers is a wonderful

and colourful starter to be served .

There are countless recipes to these categories

of stuffed vegetables.

Today I tried my version of prawn and paneer.

Simple and elegant !

Do try this recipe and post in your comments!

INGREDIENTS

4-5 capsicum cut into half ( horizontal or vertical)

1 onion chopped

100-200 gm prawns cut into small pieces

1 big garlic clove chopped fine

1 green chilli chopped ( optional)

1 tbsp flour

1 tbsp butter

1 tsp chilli powder / pepper powder

Salt to taste

1 -2 eggs beaten lightly

Paneer pieces

A little butter to smear the inside of the

capsicum

METHOD

•Scoop out the inside of the capsicum(not

seeds).

•Smear the inside of the capsicum with butter

and salt.

•Heat butter in a pan,and add flour and spice to

it and cook till light brown.

•Add the prawns,garlic,and onions and mix

well .

•Add a little water enough for a sauce,and

remove from fire.

•Stuff each capsicum with filling .

•Add beaten eggs ( just pour a little below the

level)

•Place a cube of paneer on each. ( you could use

grated cheese too)

•Bake in a preheated oven (200C for 10-15

minutes)

•For variations ,you could try any minced meat

or roasted meat or seafood .

CREAM CHEESE,COCONUT MALAI BARFI


When milk turns sour, no worries turn it sweet.

Well this happens in any household,and some

do not know what to do with it, hence it lands

in the bin.

So when you see the milk curdling ,at that

instant add a little vinegar or lime juice,and

boil till the cheese is well separated from

the whey water.

This drained water can be used to make any

dough ,or to make curries .

The water itself contains many nutrients.

I always store this whey water in the fridge,and

use when needed.

Now getting to today’s recipe,it’s made with

cheese/ paneer ( homemade),dessicated

coconut,rose petals (from my garden)and pista

Well,the taste is amazing like palkova or milk

peda.

Do try this simple recipe and post in your

comments !

INGREDIENTS

1 cup cream cheese/ paneer

1/2 cup dessicated coconut

1/2 -3/4 cup milk powder

1 cup full cream milk / fresh cream

1/2 cup sugar or to taste

A few strands of saffron infused in milk

A little pistachios

A few rose petals

1/2 tsp cardamon powder

1 tsp ghee ( optional)

A pinch of salt

METHOD

•Heat a non stick pan and add the ghee .

•Add crumbled paneer .

•Mix for 1 minute and add all the ingredients,

except the rose petals and pistachios.

•Keep cooking stirring at intervals on medium

flame till the mixture becomes one lump .

•Flatten the mixture on a greased plate .

•Press the rose petals,pistachios on the

flattened mixture.

•Keep in the fridge for 30-40 minutes .

•Cut into desired shapes.

BUTTERMILK BREAD


This bread was soft and tasty , mixed in a

different way . This lockdown has unlocked all

bread baking techniques in many,and made

many to attempt making bread at home .

Negativity turned positive!Even I frequently

make bread at home ,trying all methods and

varieties.Beetroot wine bread,Whey bread,….,

and today it’s buttermilk bread with white

flour .It turned out good and tasted cheesy .

Made a paneer loaf with the remaining

stuffing I used for stuffed capsicum.That was

yummy too!

Now to the recipe

INGREDIENTS

3-4 cups flour

2 tsp yeast

1 tbsp sugar

1 cup buttermilk

1/2 cup milk

2 tsp salt

3 tbsp melted ghee/butter

3 tbsp flour

1 whole egg + egg yolk

METHOD

Warm the milk ,and add 3 tbsp flour,sugar and

the yeast,

Mix the flour,salt and the rest of the ingredient,

except ghee and knead to a soft dough

( photo:punched down after the first rise)

Add ghee/ butter and knead again .

Do not get confused if the dough is sticky .

Allow to rise for 20-30 minutes . ( as buttermilk

is used it will double quick)

Knead lightly again and transfer into greased

loaf tins .Let it rise in the tin for another 15

minutes.

Bake in a preheated oven 200C for 25-30

minutes.

BAKED CHEESY CAPSICUM


This is an excellent recipe with red capsicum/

peppers.Good to be served as starters.

The bright red colour attracts you ,even if you

are not a vegetable lover.

Considering the health benefits, and the rich

nutrients it contains ,I try adding into salads ,

chutneys ,rice ……..Red capsicum when

compared to the green has more benefits

and taste,so do try red capsicum often .( do I

sound like a brand ambassador for red

capsicum?🤣)

To the recipe now

INGREDIENTS

Red capsicum cut into 2 ,and stalks cut off .

150 -200 gm grated paneer ( cottage cheese)

1-2 tsp red chilli paste*

1 finely chopped green chilli

Few parsley/ coriander leaves /spring onions /

leeks / thinly chopped Palak( spinach)

3-4 tbsp panko / coarse breadcrumbs

Enough grated cheese to top the peppers

A little oil and salt mixed to apply inside the

peppers before stuffing

METHOD

•Mix grated paneer with chilli paste,green

chilli,parsley and mix well .

•Add panko and mix lightly

•Stuff the peppers with the paneer filling

•Sprinkle grated cheese on it

•Arrange on a baking tray,and bake in a 200C

oven for 12-15 minutes .

Place the tray in another tray filled with

little water before baking .( water bath).


*The key ingredient to the taste is the chilli

paste, so choose a good one

The paste I made was a lemongrass chilli paste

A tic -tac -toe recipe but turned out super.

So now to share

INGREDIENTS

2 stalks lemon grass

10-12 red chillies soaked

3 green chillies

3 lime leaves

A small piece ginger

10 cloves garlic

2 -3 tbsp jaggery / country sugar

1 piece raw turmeric

Salt

2 tsp oil

METHOD

Grind all together except oil ,and heat for 5

minutes ,and use .Refrigerate and use when

needed.

I used in baking too ( post to be shared)

PANEER PIZZA WITH BASIL SAUCE


This recipe will be connected to another 2

recipes, as the dough is the same for all three

This dough was just a random dump of

ingredients, but it turned out to be the softest.

It’s doesn’t need much kneading,just proving

the dough only twice.

The sauces were my innovation,and the

outcome was awesome!

To the recipe now

INGREDIENTS

For the dough

3 cups wheat flour

1.5 cups all purpose flour

2 tbsp milk powder

2 tbsp curd

1 heaped tsp.instant yeast

1 tbsp sugar ( preferably brown)

1 tsp salt.

2-3 tbsp ghee/ butter

METHOD

Put the flours,milk powder,yeast sugar and mix

well.

Next add the rest of the ingredients (except

ghee) and knead to a firm dough .

Now add the ghee and knead for 10 minutes.

Cover and allow to rise double.

After you see it doubled,punch down the air

and knead for 5 minutes and allow the second

rise.

Divide into portions,roll and make pizza.

The main additions to the pizza

1. Paneer mix 2.Basil sauce 3 .Onion sauce


For the paneer

200 gm cottage cheese or paneer

1 -2 tomatoes sliced

1 tbsp chilli paste

Mix all these together and set aside.


For the basil sauce

1 cup basil leaves

10-15 cashewnuts

A small blob of butter

A pinch of pepper and salt to taste

Grind the basil and cashewnuts together with

little water to a paste.

Heat the butter in a pan, add the ground paste.

It will start to thicken . Remove from fire and

set aside .


Onion sauce

2-3 big onions chopped fine

1/2 cup milk

Salt to taste

a pinch of nutmeg powder

Heat all this together till you see the onions

turning colour or translucent .Remove from

fire and set aside.

Option : You can sauté the onions in a little butter till light brown ,and add to the milk too.


For the final assembly

Your favourite tomato sauce/ ketchup /concasse

to spread on the pizza .

Cheese gratings (I used Gouda cheese ). You can

use any cheese..

Roll out the pizza .

Drizzle tomato sauce all over the dough.

Add the onion sauce.

Next the paneer mixture .

Next drizzle the basil sauce .

Lastly add the cheese gratings.

Bake in a hot oven ( 200C )for 20 minutes .

Serve hot .

PANEER MALAI KOFTA KORMA


This preparation is totally different from any

other kormas and innovated by me .

It was yummy with a pulao I made for lunch.

You can serve it with rotis or parathas.

To the recipe now

INGREDIENTS

For the kofta

200 gm paneer

2 potatoes boiled

2 green chillies chopped

1 tbsp flour ( besan/cornflour/maida)

1 tsp ginger garlic paste.

1 egg ( optional)

salt to taste

METHOD

Grate the paneer and mix in with the rest of the

ingredients . Make koftas and fry in oil till

golden brown .

For the korma

INGREDIENTS

1/2 coconut cut

2 green chillies

1 tsp white khus khus ( poppy seeds)

10 cashews

1 onion chopped

METHOD

Cook all these in 1/2 cup water for few minutes ( the onions should be cooked).

Grind to a paste and set aside.

For the finish

INGREDIENTS

2 tbsp from the fried oil / ghee

Whole spices ( 1 tsp saunf, 3 cardamons,3 cloves , 1 stick cinnamon)

1 small onion chopped

1 small tomato

1 green chilli

Kasuri methi leaves

2 tblsp curd / yoghurt

salt to taste

METHOD

Heat oil,add whole spices ,onions ,green chilli

with salt and sauté for few minutes.

Add tomato,curd, the boiled -ground

paste .After few minutes add 2 cups water and

cook till it reaches a boil .

Simmer for 5 minutes and pour over the koftas

Sprinkle methi leaves .

CHICKEN CASHEW KORMA


This recipe can be made as a white chicken

curry ,by opting out the turmeric.

Can be served with rotis,hoppers,stringhoppers

and steamed rice.

Less spicy , but rich,creamy finger -licking

dish.

To the recipe now

INGREDIENTS

500 gm chicken

10 cashewnuts

2 big onions cut into quarters

4 cloves garlic

1 inch piece ginger

1 green chilli

1/4 cup coconut

3/4 cup curd

1/2 tsp white pepper

1 tsp coriander-cummin powder

1/4 tsp turmeric ( optional)

1 tblsp kasuri methi leaves

2-3 tblsp ghee

1 onion chopped

Whole spices (cloves3,cardamons3,cinammon 1

inch piece)

1 tsp fennel seeds

METHOD

First boil the onions and cashew together till

onion changes colour.(I kept it on the top dish

of the rice cooker to save time).Allow to cool

Grind this to a paste,with chilli,ginger,garlic

and coconut and set aside.

Heat ghee in a pan and add whole spices and

chopped onions.

Once the onions brown lightly,add chicken with

turmeric salt ,coriander powder and allow to

cook in its juices for 10 minutes on a slow

flame.

Next add curd,white pepper mix well and add

the ground paste.

Cook for another 5- 10 minutes.

Sprinkle kasuri methi leaves and remove from

fire.

This can be tried with seafood,potatoes,

paneer,mixed vegetables,potatoes,bottle

gourd,potato and peas .

DOUBLE DECKER KALAKAND


This is a sweet made with cottage cheese/paneer and thickened milk.Some use home

made paneer,but for those who have less time and want to do it instantly you can use

store bought paneer too.

This can be made without chocolate and with lot of variations. ( suggestions will be at the end of the recipe)

For my version I have added cashewnut powder .You can add milk powder or mawa

INGREDIENTS

1/2 litre full cream milk

200 gm paneer / cottage cheese mashed.

1/4 – 1/2 cup sugar(depending on individual sweet tooth)

a pinch of salt

1/2 tsp elaichi powder

Sliced nuts for topping.

METHOD

Heat milk till it is reduced to half.

Add sugar and keep stirring till it is thick.

While it is semi- solid add the paneer and cook .

Next add the cashewnuts powder / mawa or milk powder,elaichi powder and mix well

till it forms a mass ,not crumbly. (If it becomes crumbly don’t worry add a little milk

and it will be fine)

Transfer  onto a greased plate and allow to set for minimum 2-3 hours.You can also keep

it in the fridge to set.

You can use silver vark and nuts for the topping.Cut into desired shapes

Now,if you are going to make chocolate layer also…method is simple .

Divide the mixture into 2 and add 1-2 tsp cocoa powder ( check and add) whilst hot .Mix

well and pour on the white layer after it is partly cool.

Variations :

1. Coconut and chocolate layer.You can add dessicated coconut to the white layer ,and top layer chocolate.

2.Add mint essence and a drop of green color to the bottom layer ,and for                         the top chocolate or basic white layer.

3.Rose petals with rose essence

4.Kesar or saffron layer

5.Rose color and rose essence or syrup with chocolate layer.

Do try your innovations too and post in your suggestions

STEAMED BUNS


Steamed buns originated from the Chinese cuisine is one good food for breakfast and take away.

This can be made sweet or savoury.The sweet buns are the traditional red kidney beans stuffing ,and the savoury ones i think it can be your choice of vegan,or non vegan.

I got this from an old chinese recipe book,and wished to share with you.

I will be giving the dough recipe and some suggestions for the filling.Do try and let me

know your comments.

INGREDIENTS

500 gm flour

2 tsp yeast

3 cups  milk (lukewarm)

1/4 cup oil

3 tblsp.sugar

1 tsp baking powder

1/2 tsp salt.

img_20181118_085533715703242272718565218.jpg

METHOD

Mix all the ingredients and knead  to a soft dough.

Proofing  of dough  is required  twice (untill double ).

Make portions and steam for 10 miutes.

For red bean filling (Sweet)

Soak the beans overnight and cook till soft.Drain out the water and mash coarsely

Add sugar or jaggery to taste .Add a blob of butter or coconut which is optional and cook

for few minutes and use as filling .

Savoury filling have many options to choose from,and i will be giving a few.

1.Curried paneer and spinach 

2.Potato and beans or peas curried

3.Butter tossed vegetables like carrot,beans,cabbage,bokchoy…….with a little pepper.

4.Minced meat filling

5.Sea food filling

TIP: You can add ground spinach for green steamed buns…..

Do try your innovations too,and post in your ideas .!

PUMPKIN COTTAGE CHEESE CAKE


This is a very easy ,and one mix cheesecake.If the pumpkin mash is pre-cooked or

prebaked it will be an easy go..

For the recipe now.

INGREDIENTS

1 packet (200 gm)paneer or cottage cheese at room temperature

2-3 eggs

1 cup pumpkin mash

1/2 cup sour cream or yoghurt

1 cup brown sugar

2 tsp.cornflour

1/2 tsp nutmeg powder

3/4 tsp ginger powder

1/2 tsp.cinammon powder

a pinch of salt

For the crust (2 options)

1. 10-12 ginger biscuits,2 tblsp butter -blended together

2. 1 cup walnuts-1/4 cup honey,1 tblsp butter -blended together

METHOD

Prepare the crust first.Press on the pie dish or springform pan and set aside .

Put all the ingredients and blend in a mixer or processor till fine.

Pour over prepared crust and bake in a slow oven (160-170 degrees) for 45 minutes or 1

hour till it is set.You could add pumpkin seeds,water melon seeds,or walnuts while it is

baking,or add any topping of your choice like, chocolate ganache,caramelised nuts or

serve plain.You can serve it warm or cold.

To make the Pumpkin Mash

Peel and cut the pumpkin into cubes .Add 2-3 tblsp of brown sugar  with a stick of

cinammon and cook with 1/2 cup water till dry and cooked .You could cook in the

pressure cooker without water on a low flame for 2 whistles.Mash it and use in recipes.

 

 

CABBAGE’N’PANEER TIKKIS


This is a quick and easy recipe.

I wanted to make something crunchy

to be served with sambhar rice,and

having in mind,to create a new

recipe,I mixed in paneer with the

cabbage to make this tasty tikkis.

So,as usual I would like to share this

simple recipe with you all.

INGREDIENTS (12 tikkis)

1/4 cabbage chopped or grated fine.

150 gm paneer/cottage cheese grated

1 cup wheat flour

2 tsp ginger garlic paste

1 -2 tsp chilli flakes

1 onion chopped fine

2-3 green chillies chopped fine.

1 tsp cummin powder

1 tsp garam masala powder

Few chopped curry leaves

Salt to taste

METHOD

Mix all the ingredients and bind well .

Take portions and flatten it if you are

shallow frying.This can be deep fried too.

Variations :

1.You can add minced meat to the same recipe.

2. Add leeks /spring onions instead of onions.

3.Kofta curries,Korma,or Manchurian preparations can be tried with the fried tikkis.

PANEER MASALA CURRY


This is a dish with no onions or tomatoes well suited with rotis.

Well,I was in a mood to prepare a very quick dinner,with a difference.

When it’s paneer what comes to your mind is, paneer butter masala and many other authentic dishes.

I wanted to make a stir fry filling for the chappathis I had decided for dinner.

I thought… why not try the mix I use for preparing non- veg dishes.

Excluding onion I made it and it turned out to be a lovely dish with a difference.

For the recipe now

INGREDIENTS

1-2 pkts of paneer

1 tsp.ginger garlic paste

1/4 cup curd

2-3 tblsp ghee

8-10 kashmiri chillies (soaked for 10-20 minutes)

1-2 tsp red chilli powder ( depending on your taste)

1.5 tblsp coriander seeds

1 tsp cummin seeds

1/4 tsp pepper powder

1 tsp garam masala powder

2-3 dates or raisins

A small piece tamarind ( size of amla)

Those who do not like to use tamarind can use amchur powder ( dry mango powder) ,lime juice,or vinegar

Salt to taste.

Curry leaves or coriander leaves to garnish.

METHOD

Cut the paneer and marinade with curd, ginger-garlic paste and set aside.

Pour 1 tblsp ghee in a pan and roast the coriander,cummin,tamarind the chilli powder

salt for 2-3 minutes .Remove from fire and grind to a paste with the soaked Kashmiri

chillies and dates .( If you are not using Kashmiri chillies you could use 1 tblsp Kashmiri

chilli powder.)

In the same pan add the rest of the ghee,and add the marinaded paneer and let it cook

for 2-3 minutes .Next add the ground masalas with the rest of the ingredients .Add 1/2 – 1

cup water and cook on medium flame for 10-15 minutes.If you need the curry thick add

less water.Serve hot.