PANEER KALIMIRCH

Hello friends, today I am going to share this Paneer Kalimirch which is super easy and needs very ingredients. This is on my to-do list from last few months and waiting to try this creamy textured paneer recipe. I love watching cooking shows on TV and always get attracted to North Indian Dishes especially spicy ones and anything that is related with paneer is like extra bouns to me. It is great fun to watch Chefs like Sanjeev Kapoor, Harpal Singh, Kunal Kapur, Ajay Chopra and my most favourite Chef , Chef Ranveer Brar.  Love the history, tips and ideas about food shared by them. A rich preparation of paneer coated with slightly fiery gravy charged with freshly crushed pepper. In this recipe, the presence of kalimirch/ black pepper is marked in a subtle way without overpowering the gravy with its pungency. You do get delicate notes and hints of kalimirch in the gravy when having it with roti/ chapatti. Addition of milk gives a little sweet taste to the gravy and also balances the pungency of black pepper. So definitely a very tasty yet little spicy dish but impressed and loved the compliments getting from my hubby darling. So do try this simple yet tasty restaurant style Paneer Kalimirch in your kitchen and surprise your family and guests. Do not forget to share your experiences and feedbacks in the comment box below.  

INGREDIENTS:

1 Cup Paneer/ Cottage Cheese cubes

4 tablespoon Fresh Cream

¼- ½ Cup Milk

1-1½ teaspoon Freshly Ground Black Pepper

2-3 teaspoon Oil

Salt to taste

1 teaspoon roasted and crushed Kasuri Methi

For Fresh Masala Paste:

1 small Onion, chopped

2-3 tablespoon Cashew Nuts [soaked in hot water for 15 minutes]

½ teaspoon Garlic chopped

½ teaspoon Ginger chopped

 For Garnish:

Pinch freshly ground Black Peppercorns

Kasuri Methi

Fried Green Chilli

Chopped Coriander

  

METHOD:

STEP 1 – In a mixer pot, add soaked cashew nuts and make a smooth paste. Keep it aside.

STEP 2 – Now add chopped onion, garlic, ginger and make a fine paste with it. Keep aside.

STEP 3 – Heat a pan with some oil and shallow fry paneer cubes.

This step it optional. Remove and keep them aside.

STEP 4 – Now heat the pan with the said oil, add fresh onion masala paste and roast it well until raw smell goes off.

STEP 5 – Then add cashew paste and mix it well. Cook it on medium flame while stirring for 3-4 minutes. The mixture will turn thick like a big lump.

STEP 6 – Add milk, fresh cream and mix it well. Cook for 1-2 minutes.

STEP 7 – Add garam masala powder, pepper powder, salt and give a nice mix.

STEP 8 – When the gravy comes to boil, add paneer cubes and mix it gently.

STEP 9 – Cook the gravy for another 3-4 minutes stirring occasionally.

STEP 10 – Switch off the flame and sprinkle roasted and crushed kasuri methi on the top. Gravy is ready to serve.

Serve it with any paratha/ roti/ naan or steamed or jeera rice.

CHEESE CORN SEEKH KEBAB

This crispy and tasty sweet corn kebab is an easy to prepare snack. With this recipe you can make cheese corn cutlets or cheese corn balls too. This easy-to-make kebab recipe is high on nutrition value. It helps you in weight loss and the insoluble fibre in corn feeds good bacteria in your gut, which aids in digestion and helps keep you regular. Like any other vegetable kebab recipe or cutlet recipe corn kernels include nice flavour and taste to this corn recipe. The ingredients needed to make this kebab are easily available in an Indian kitchen and you do not need to go hunting for special ingredients. You can make the mixture a day before, then refrigerate it and then make kebab the next day. It is served as a starter for any party at your place like kid’s birthday party or your kitty party and surprises your guests with your culinary skills. This cheese corn kebab is a very tasty tea time snack or cocktail snack.  Cheese Corn Seekh Kebab is a perfect and delicious evening snack can give a hunger break and enjoy with a cup of tea.

 

INGREDIENTS:

200 gms Corn Kernels, boiled

2-3 tablespoon Water

2 Carrot, grated

2 Medium Potatoes, boiled and grated

2 tablespoon Capsicum, chopped finely [you can use different coloured peppers]

2 tablespoon chopped Coriander

1 tablespoon chopped Mint Leaves

1 very finely chopped Onion

1 teaspoon Grated Ginger

2 tablespoon Rice Flour

1 tablespoon Lemon Juice

1 teaspoon Garam Masala Powder

½ teaspoon Black Pepper Powder

½ teaspoon Cumin Powder

3-4 Cheese Slices

Salt as needed

Bread Crumbs as needed for binding

1 tablespoon Cornflour, for binding

1 teaspoon Oil for greasing your hands 

Other Ingredients:

Make a thick paste with 2 tablespoon Maida + 1 tablespoon Cornflour + Water

More Bread Crumbs for coating the kebebs

Oil for deep frying

METHOD:

STEP 1 – Add half of the boiled corn in mixer pot and grind coarsely.

STEP 2 – In a mixing bowl, add boiled and grated potatoes, ground corn, grated carrot and all other ingredients and spice powders. Mix and make soft dough.

STEP 3 – Take a cheese slice and cut it into thin strips as shown in the picture below.

STEP 4 – Take 2-3 cheeses slices and roll them on the skewer stick/ satay stick and press tightly.

STEP 5 – Now grease your hands with oil.

STEP 6 – Take some portion of potato-corn mixture and try to shape it like a log.

STEP 7 – Flatten it and put it on the skewer stick with cheese. Cover the cheese from all sides with the mixture. Press tightly.

STEP 8 –Now coat the kebab with maida paste

and then roll them in bread crumbs and coat well.

Lightly press evenly from all sides. Repeat the same procedure and make all the kebabs and keep them on a plate.

STEP 9 – Heat oil in a wide and flat frying pan.

STEP 10 – Gently drop the kebab into hot oil and deep fry.

STEP 11 – Fry them until golden in colour and crispy from all sides.

STEP 12 – Remove and drain excess oil on kitchen towel. Ready to serve.

Serve hot Cheese Corn Kebab with any dip of your choice.

EGGLESS MAWA CUPCAKES

These eggless mawa cupcakes were rich, soft and moist and really delectable in each bite. Mawa cakes have been a menu staple in Irani cafes at Mumbai and Pune but they are quite easy to make at home too. My daughter is very fond of plain mawa/ khoya so I used to make different snacks using mawa. This time I tried making these decadent mawa cupcakes for my daughter.   The main ingredient is mawa/ khoya. You can make it at home or use store brought mawa for this recipe. Here I added all purpose flour but you can use whole wheat flour or both flours in a 50-50 ratio. Give these cupcakes a try this festival season and I am sure your family and friends would love them. 

📌📌Watch the step-by-step full video recipe here 📌📌

INGREDIENTS:

80 gms All Purpose Flour

100 ml Milk

100 gms Condensed Milk

½ Cup Khoya/ Mawa

80 gms Melted Butter

½ teaspoon Baking Powder

¼ teaspoon Baking Soda

50 gms Powder Sugar

½ teaspoon Cardamom Powder

1 tablespoon slivered Dry Fruits [optional]

METHOD:

STEP 1 – Pre-heat the oven for 10-12 minutes on 170 degree C.

STEP 2 – Grease the cupcake mould/ you can put the cupcake liners or cupcake holders in each cavity and keep aside.

STEP 3 – Mix flour, baking powder, baking soda, sugar and sieve it with a strainer. Keep it aside.

STEP 4 - In another mixing bowl, add in condensed milk and butter and whisk it well.

STEP 5 – Pour in milk and whisk it further.

STEP 6 – Add the flour mixture in milk mixture and whisk it further till smooth batter is obtained.

STEP 7 – Finally add grated/ crumbled khoya in it and mix the mixture using a spatula. Do not over mix the batter. You will get a grainy mixture.

STEP 8 – Add cardamom powder and vanilla extract and give a nice stir.

STEP 9 – Now roll the slivered dry fruits in 1 tablespoon dry flour. Now strain and remove extra flour from it and mix them with the batter.

STEP 10 - Mix it well. Keep some for putting over on the top of the cupcake.

STEP 11 – Scoop the mixture into cupcake liners, put some reserved nuts in each mould and bake it for 12-15 minutes on 170 degree C in pre-heat oven.

STEP 11 – Rest it in oven for 5 minutes and then remove and ready to serve.

CHEESE POPPERS

Here in this simple post we are going to play with cheese again and using everyone’s favourite super stringy Mozzarella cheese for this recipe. Here at my place everyone is cheese lover specially my younger daughter and this cheese poppers just brings a smile on her face. When some days before roaming on you-tube, saw this recipe and was really excited to try this. These sensational cheese poppers are a melt-in-mouth treat which does not melt from your memory forever. An accompaniment of Schezwan Sauce/ Chutney adds great value to the Cheese Poppers. Enjoy these cheese poppers which are crispy and crunchy on the outside and gooey on the inside. They are party perfect or seriously snack worthy. Let’s start to make these cheese poppers with detailed step-by-step photos below.  

INGREDIENTS:

For Outer Cover:

4-5 Big Potatoes

¼ Cup Sweet Corns Karnels

½ teaspoon Garlic Paste/ Powder

Salt as needed

½ Cup finely chopped Capsicum

1 teaspoon Red Chilli Powder

¼ teaspoon Black Pepper Powder

1-2 tablespoon Corn Flour [add more if needed]

1 tablespoon chopped Coriander

For Stuffing:

100 gms grated Mozzarella Cheese

50 gms grated Processed Cheese

½ tablespoon Chilli Flakes

½ tablespoon Mixed Herbs

½ tablespoon Oregano

For Making Paste:

2 tablespoon Maida

1 tablespoon Corn Flour

Water as needed

More Ingredients:

Bread Crumbs for coating

Oil for frying

METHOD:

STEP 1 – Pressure cook potatoes for 3 whistles. After cooling, peel them and mash. 

STEP 2 – In a mixing bowl, add sweet corns, chopped capsicum, chopped coriander, pepper powder, red chilli powder, garlic powder, salt and corn flour and give it a mix.

 STEP 3 – Grate potatoes and keep aside. 

Add this mixture to grated potatoes and mix well to form dough. 

If you are not be able to roll the dough, add some bread crumbs for binding with some more corn flour.

STEP 4 – In another bowl, add corn flour, maida and add sufficient water to make a thick paste. Keep this aside.

STEP 5 – In another mixing bowl, add both the cheese, mixed herbs, oregano, chilli flakes and give a nice mix. Keep this mixture aside.

STEP 6 – Heat enough oil in kadai on medium heat.

STEP 7 – Grease your hands with oil, take some potato mixture in your hands, roll it and shape it like a flat oval disc.

STEP 8 – Add some cheese mixture in the middle.

STEP 9 – Now close the sides carefully and make a small cylindrical shape log.

STEP 10 – Dip it in the corn flour-maida paste and 

then roll it in bread crumbs and coat them well.

STEP 11 – Drop it gently in hot oil and deep fry until crispy and golden brown in colour.

STEP 12 – Drain excess oil on a kitchen towel/ tissue paper and serve hot.

Serve hot cheese poppers with tomato ketchup or any of your favourite dip and enjoy with a hot cup of tea as an evening snack.