Vegetarian Food Recipes : My Veggie Kitchen » cottage cheese

Veg Makhanwala

Phoram Vaidya — Tue, 04 Aug 2009 07:26:31 +0000

A GREAT COMBINATION OF VEGETABLES AND CREAM AND PANEER…..REALLY YUMMY GOES GOOD WITH ROTI`S

Ingredients of Veg Makhanwala

2 onions, finely chopped

1/4 kg medium sized Cauliflower (florets)

1/2 cup Green peas (shelled)

1/4 kg French beans (chopped)

2 medium sized Carrot (chopped)

1 medium sized Fresh corn cob (thinly sliced)

1 potato, chopped

3½ tbsps Butter

3 tbsps Oil

1/2 tsp Cumin seeds

6-7 cloves Garlic paste

Salt to taste

1 tsp garam masala

1/2 tsp Fresh red chilli paste

1 tbsp Tomato ketchup

1 cup Boiled tomato puree

100 gms Paneer (cubed)

1/2 cup Fresh cream

Red colour , as required

Fresh coriander leaves (chopped)a few sprigs

10 Cashew nuts (coarsely crushed)

Method of Veg Makhanwala

1.Boil all the chopped vegetables together.

2.Once done, drain the stock and keep aside.

3.Chopped the paneer into medium pieces, fry and keep them aside.

4.In a vessel heat oil and add cumin seeds. When they turn light brown in colour add chopped onions. Add garlic paste and sauté the onions till the oil separates.

5. Add salt, tomato ketchup, tomato puree and garam masala.

6. Now add the boiled vegetables with the stock

7. Boil for a while, then add the butter, colour and fried paneer pieces.

8.Boil further for a few minutes so that the vegetables and paneer blend with the butter and masala.

9.Serve hot decorated with fresh cream and coriander sprigs.

1/2 medium sized Cauliflower (florets)

1/4 tsp Turmeric powder

1/2 cup Green peas (shelled)

4 French beans (chopped)

2 medium sized Carrot (chopped)

1 medium sized Fresh corn cob (thinly sliced)

4 Baby potatoes (peeled)

4-5 Curry leaves

1 medium sized Capsicum (chopped)

8 Fresh button mushrooms (chopped)

3½ tbsps Butter

2 tbsps Oil

1/2 tsp Cumin seeds

5-6 cloves Garlic (chopped)

1/8 tsp Onion seeds (kalonji)

Salt to taste

4 Red chillies whole (broken into two)

1/2 tsp Fresh red chilli paste

1 tbsp Tomato ketchup

1 cup Boiled tomato puree

100 gms Paneer (cubed)

1/2 cup Fresh cream

1 tbsp Kasoori methi

Fresh coriander leaves (chopped)a few sprigs

10 Cashew nuts (coarsely crushed)

10 Almonds (coarsely crushed)

Method

Boil cauliflower florets with a pinch of turmeric powder. Drain and keep aside. Heat oil in a pan and add cumin seeds and chopped garlic. As they begin to change colour, add green peas, French beans, carrots, corn, potatoes and curry leaves. When these are half done add cauliflower, capsicum and mushrooms. Sprinkle kalonji and salt to taste. Cover and cook on low heat. When vegetables are done add broken red chillies, fresh red chilli paste and tomato ketchup. Stir well. Add boiled tomato puree and paneer cubes and sauté for a minute. Add fresh cream and sprinkle crushed kasoori methi. Stir in butter. Serve hot sprinkled with coriander leaves and coarsely crushed cashewnuts and almonds.

Palak Paneer ( Spinach )

Phoram Vaidya — Sun, 02 Aug 2009 12:10:05 +0000

“This Indian dish combines fresh spinach and ricotta in a creamy curry. Use paneer if you can find it! It is absolutely wonderful with basmati rice or naan (Indian flat bread). The key is in the spices, which you can find at an Indian grocery.”

* 6 tablespoons olive oil

* 2 cloves garlic, chopped

* 1 tablespoon grated fresh ginger root

* 2 dried red chile peppers

* 1/2 cup finely chopped onion

* 2 teaspoons ground cumin

* 1 teaspoon ground coriander

* 1 teaspoon ground turmeric

* 3/4 cup sour cream

* 3 pounds fresh spinach, torn

* 1 large tomato, quartered

* 4 sprigs fresh cilantro leaves

* 8 ounces ricotta cheese

* coarse sea salt to taste

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What to Drink?

Wine Sauvignon Blanc

Cocktail Vodka Slush

Chilled Non-Alcoholic Special Lemonade

DIRECTIONS

1. In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.

2. Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.

3. In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.

Ingredients of Palak Paneer

* 3 pounds fresh spinach, torn

* 6 cloves garlic, chopped

* 1 tablespoon grated fresh ginger root

* 3 onion, finely chopped

* 1 large tomato, chopped

* 3 green chilies, finely chopped

* 1 teaspoons cumin seeds

* 1 tsp garam masala

* 1 small stick Cinanamon

* 7 to 8 cashew nuts

* 4 to 5 cloves

* 2 tsp cream

* 12-15 paneer cubes (Cottage Cheese)

* 6 tablespoons oil/butter

* salt to taste

Method of Palak Paneer

1. Wash, boil and grind the spinach into fine paste. Soak the cashew nuts in hot water for 1/2 an hour and than grind into fine paste in the mixture.

2. Deep fry the panner cubes in oil, til they are golden brown.

3. In a large saucepan heat 2 tablespoons of oil and add cloves and Cinanamon. After few seconds add onion. Saute for 2 min. and add ginger, garlic and green chilies. Saute for 1/2 second and than add tomatoes. Cook for another 1/2 second. Keep aside to cool and than blend in a mixture.

4. Heat the remaining oil/butter in a large saucepan and add cumin seeds. When they splutter add the onion and tomato mixture and saute till the oil separates. Add salt and garam masala to it. Stir continuously.

5. When the gravy is done add cashew nut paste. Add the Spinach Paste & let it cook for a couple of minutes till combined. Mix thoroughly and add water if needed. Do not dilute the curry too much. It should not spread like flooding river when served on a plate.

6. Add the Paneer cubes cook for 2 minutes & switch off the flame. Adjust the seasonings & serve garnished with cream on top.

Phoram Vaidya — Mon, 06 Jul 2009 07:32:54 +0000

Shahi Paneer

100 gms of paneer made from cow milk provides 18.3 gms of protein, 20.8 gms of fat, 2.6 gms of minerals, 1.2 gms of carbohydrates, 265 kcal of energy, 208 mgs of calcium, 138 mg of phosphorous. It contains reasonably good amounts of fat and cholesterol. It would be better to avoid it for those with hypertension and diabetes due to its high fat content. It can however be used in small quantities for such patients one or twice a week. It is suitable for all age groups.

100 gms of paneer made from cow milk provides 18.3 gms of protein, 20.8 gms of fat, 2.6 gms of minerals, 1.2 gms of carbohydrates, 265 kcal of energy, 208 mgs of calcium, 138 mg of phosphorous. It contains reasonably good amounts of fat and cholesterol. It would be better to avoid it for those with hypertension and diabetes due to its high fat content. It can however be used in small quantities for such patients one or twice a week. It is suitable for all age groups.

Ingredients Of Shahi Paneer

250 gms. paneer (cottge cheese)

3 tbsp. ghee or butter

1 onion chopped into strips

1/2″ piece ginger chopped fine

2 green chillies chopped fine

4 tomatoes chopped fine

2 cardamoms crushed

1/4 cup beaten curd

1/2 tsp. red chilli powder

1/2 tsp. garam masala

salt to taste

1/2 cup milk

2 tbsp. tomato sauce

To garnish:

2 tbsp. grated paneer

1 tbsp. chopped coriander

Method OF Shahi Paneer

Chop the paneer into 2″ fingers.

Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.

Add tomatoes and cook for 7-8 minutes, covered.

Add curd and cook for 5 minutes.

Add 1/2 cup water and cool.

Blend in a mixie till smooth.

Heat remaining ghee, add gravy and other ingredients except milk and paneer.

Boil to get a very thick gravy.

Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

Garnish with chopped coriander and grated paneer.