Paneer Pasanda

Hello all! Happy Independence Day to everyone. Today on occasion of 65^th Independence day I thought let me share with you a recipe which till I made was new to me but I am sure my friends here know about it very well. Paneer pasanda I had heard the name only but never knew what the difference was and why such name. After making it I realized its because we love paneer  so the name comes. I saw this recipe on tv and I felt I could make it. I made few changes in the gravy but still it turned awesome. Paneer pasanda is made using paneer cutlets in gravy. Again patience as it takes some time to make it. Hope you all like the recipe.

                                                                PANEER PASANDA

Ingredients for paneer cutlet:

• 1 cup crumbled paneer
• 2 tbsp Maida
• 1/2tsp Pepper
• Salt to taste
• 3 bread slices
• Oil as needed for shallow frying.

(if you need you can stuff paneer also which I didn’t do this time)

Ingredients for gravy:

• 1 ½ cup onion sliced
• 1tsp ginger garlic paste
• ½  cup curd
• ½ tsp garam masala powder
• ½ tsp  red chilli powder
• Salt to taste
• 2 tbsp oil
• 2-3 green chillies (if you want more spicy gravy)
• Coriander leaves to garnish.
• (additional  some cashewnut  pieces)

Method:

In a bowl mix crumbled paneer, salt, pepper, bread slices and maida. Give desired shape to paneer cutlets.  Heat  a pan with some oil and shallow fry all the cutlets till cooked on both sides. Keep it aside.

                                                             Paneer cutlets

Take another pan. Add 1 tbsp oil from gravy ingredients and  fry onions, ginger garlic paste, green chilli and cashews if you are adding.  After onions change color, remove from heat and let it cool. Then grind the whole thing with little water to make a paste.

Heat the pan again and add the remaining 1 tbsp oil. Fry the ground paste of onions for 3-4minutes. Add garam masala powder and chilli powder and fry for a minute.  Beat the curd well and add it in this mix. Cook the whole thing till oil starts to separate.  Add ½ cup water and bring the gravy to boil. And don’t forget to add namak shamak, salt at this point.

Put the cutlets in bowl and pour gravy over it.  Garnish with coriander leaves and serve hot.

Notes: cutlets can be deep fried and stuffed. Gravy should be the right consistency.  Beat the curd well to prevent it from curdling. My gravy does look curdled though but it has given it a different look than what I saw on tv.

Hope you enjoy paneer pasanda. Let me know what you think.

Linked to Minnie's  WEEKEND GALA DINNER EXTRAVAGANZA 2

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Rajma tikki/cutlet...

Hello friends! How have you all been? My  today's recipe was just one of those brainstorming sessions and the end result was awesome. I had made rajma some days back and I thought this boiled rajma seems  more than what we can eat. So, just took some out and rest cooked normal. Looking at left over boiled rajma I racked my brains to think what to make and I just got the idea after my masoor dal tikkis. You can read about that recipe here.

So I ended up making just that with some modifications and I got the surprise next day. Would let you know the surprise right at the end of this post. Lets get on with this delicious and perfect any time snack.

Ingredients:

1 cup boiled rajma 

 maida as needed

sooji/rawa as needed

salt to taste

2tbsp crushed peanuts

1/2tsp red chilli powder

1/2 tsp garam masala powder

1/2tsp amchur powder

1/2 tsp coriander/cumin powder

few coriander leaves cut

oil to shallow fry  or more if you want to deep fry.

Method: 

Take boiled rajma and mix  maida and sooji as needed  and add all the dry masala items along with salt and peanuts and mix well. The entire mixture would be sticky  because of boiled rajma. Heat a pan and pour some oil in it. Give shape to  rajma cutlets and shallow fry in pan till its cooked on both sides. Remove from pan on tissue paper to drain excess oil.

Serve hot with chutney or sauce of your choice. Hope you liked this recipe and over to you for your lovely comments.

                                                       Close up view of rajma tikkis

Note: Since rajma mixture would be sticky you can adjust with maida and  sooji and quickly make tikki or cutlet shape. I had shallow fried in pan but you can try deep fry or bake method.

My surprise as I mentioned above was that next day I was watching tv show and in one of the food programmes chef made same rajma tikki but he had  pulsed rajma and used corn flour to bind it. He even included peanuts to make it healthy and I was  wondering what a co incidence. I made rajma tikki using my brain to add things and here chef made same thing in bit of different way. 

Linking this to Minnie's  Weekend gala dinner extravaganza

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Masoor dal tikki/cutlets

Hello everyone! Hope you all are having great time. My today’s recipe is result of another  brainstorming innovations.  As the title suggests it has to do with masoor dal, so what did I do with it? I had some boiled but not mashed masoor dal left over as it was too much to cook and make dal. I kept thinking I should try something new with it rather than plain dal fry.  As I racked my brains I recalled I had seen something like this on tv and now its time for me to try. I was not sure what the end result would be so first I took very little dal and tried to make this and result and taste was very good. I got bold and finally made it with bit of variations.

So lets begin our masoor dal kabab/tikki/cutlet.

Ingredients:

1 cup boiled masoor dal ( for me it was left over)

¼ cup sooji /rawa

1/4cup  rice flour         

1 onion chopped fine

Salt to taste

1/4tsp amchur powder/dry mango powder

1/4tsp dhaniya powder/coriander powder

¼ tsp cumin seeds

2green chillies cut in small pieces

1/4tsp red chilli powder

A pinch of garam masala powder

Coriander leaves cut

Cheese cut in cubes

Method:

Combine all the ingredients above except cheese  and as the dal is moist the flour would absorb all the moisture.  Since I had left over dal so I had kept in fridge and kept other ingredients ready before only that way less moisture was there. Grease your palm and make a tikki with your hands with dal mixture.  Put in each mixture one small cube of cheese and close it properly.  Deep fry in oil till its cooked on both sides. Take them off the heat and put on paper to soak excess oil.

Serve hot with tomato sauce or any chutney and perfect snack for rainy season.

You can cut out spices according to your needs if u feel its too hot.   I had made this first time and  I was given nice thumbs up for it.  Alternatively you can bake this in oven or shallow fry  them. 

So what do you think of this. 

Disclaimer:  The measurements in all the recipes given here are for representation  purpose only and all are advised to use it according to their need.


Linking this to Minnie's post WEEKEND DINNER EXTRAVAGANZA

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