Sandesh

It is a Bengali sweet dish..
The most important thing in making Sandesh is that your chenna/ paneer needs to be very very soft. And softness of the chenna depends on the way you make it.

Ingredients:

• Milk: 1 Litre
• Lemon Juice: 3-5 tbsp
• Powdered sugar: 1/8 cup
• Green Cardamom pwd: 1 tsp (optional)
• Saffron strands: a few (optional)
• Pistachios (chopped)

Method:

1. Boil milk and add lemon juice slowly while stirring continuously. The milk will start curdling.
2. When paneer separates from water, switch off the gas.
3. Strain the water with muslin cloth.
4. While chenna is hot, start kneading it on a flat pan/ kitchen shelf with hand until it becomes soft and smooth.
5. Add powdered sugar, cardamom pwd and kesar and knead well again.
6. Make in round balls/ any desired shape.
7. Garnish with chopped pistachios.
8. Refrigerate and serve chilled.

PS:

•  U can also use curd water instead of lemon juice. For 1L milk, ¼ cup of curd water will suffice. Warm the milk. Cool down a bit. Add curd water and it will curdle slowly in 3-5 mins. Strain the water with muslin cloth. Your chenna is ready.

Matar Paneer Parantha

Ingredients:

• Indian Cheese/ Paneer: 200gms
• Peas: 1/4 cup (boiled)
• Onion: 1(big ) (Chopped)
• Green chilli: 1(chopped)
• Salt: to taste
• Fennel pwd: 1/2 tsp
• Coriander pwd: 1/2 tsp
• Green Chilli: 1 (small) (chopped)
• Garam Masala: 1/4 tsp (Optional)
• Whole Meal Flour/ Wheat Flour: 1 cup
• Oil: 5-6 tbsp

Method:

1. Knead dough with water.(Prepare dough by mixing flour and just sufficient water(~1/2 cup).Knead well with hands till the dough becomes soft)
2. Stuffing: Mix paneer, peas, onion, green chilli, salt, fennel pwd, coriander pwd, garam masala properly.
3. Heat non-stick tawa/ flat pan.
4. Take little dough and make small ball. Dust with wheat flour.
5. Roll to make chapati on the rolling board. Put 1 tbsp of stuffing on the centre of chapati. Seal carefully on all sides(again to form a ball).
6. Roll it again with rolling pin (belan) to form parantha, dusting with flour to prevent it from sticking to board.
7. Put parantha on tawa. Flip when it is slightly cooked (nearly after a few seconds)
8. Flip again after a few seconds(when parantha turns slight brown).Now oil the top of parantha and flip it again.
9. Oil the other side also.Flip it and heat for another few seconds till done. 
10. Ready to serve with butter, curd or pickle.

Paneer Dosa

Ingredients:

• For Dosa:
• Sona masoori rice/ Boiled Rice: 1 cup
• Idli rice: 3 cups
• Fenugreek seeds: 2 tbsp
• Urad daal (washed) :1 cup
• Chana daal: 1/4 cup

 - Wash and Soak all the above ingredients  in water for 4-5 hours.
 - Grind them properly and keep it overnight for fermentation

• Salt: to taste (Add only, before making dosa)
• Oil: 2-3 tbsp
• For Stuffing:
• Indian Cottage cheese/ Paneer: 250 gms (grated)
• Green chilli: 1-2 (chopped)
• Mustard seeds: 1-2 tsp
• Onion: 1 (chopped)
• Turmeric pwd: 1 tsp
• Salt: to taste
• Red Chilli pwd: to taste
• Tomatoes: 1-2 (chopped)
• Oil: 2-3 tbsp

Method:

1. Stuffing:



• Heat oil in pan.
• Add mustard seeds. Let them splutter.
• Add curry leaves. 
• Add onions, salt, turmeric pwd, green chilli, red chilli. Cook till onions turn translucent.
• Add tomatoes. After 2-3 mins, add paneer. Mix well.
• Cook for 1-2 mins and turn off the gas. Keep it aside.
2. Heat non-stick tawa/ pan.
3. Before making dosas, add salt.
4. Slightly oil the pan.
5. Take a ladle full of batter and spread the batter in circular pattern on pan.
6. Let it cook for few minutes.
7. Flip it when done and cook for few seconds.
8. Flip again and put 1 tbsp of stuffing in the centre. Fold the dosa.
9. Serve hot with coconut chutney and sambhar. 

PS:

• If dosa batter is kept at 25 deg or higher temperature, then 12 hours would suffice for fermentation.
• If temp is less than 25 deg, then keep the batter for 24 hours for fermentation.
• For dosa batter, some people use only sona masoori rice with urad daal. They don't use idli rice. The ratio of sona masoori rice : urad daal is 2.25 cup (sona masoori rice): 1 cup (urad daal). Along this also add chana daal: 1 tbsp, fenugreek seeds: 1 tbsp. Rest everything is same as above.

PalakPaneer Parantha

Ingredients:

• Whole Meal Flour: 1 cup
• Spinach: 1 bunch 
• Paneer/ Indian cottage cheese: 1/2 -1 cup (grated or mashed)
• Onion: 1(chopped)
• Ginger: a small piece(chopped) 
• Salt: to taste
• Coriander pwd: 1 tbsp
• Fennel pwd: 1 tbsp
• Green chilli: 1(chopped)
• Oil: 5-6 tbsp 

Method:

1. Wash spinach properly 
2. Take a pan and cook spinach on low flame for few mins.
3. Grind spinach and ginger.
4. For making Dough:
• In a pan, add whole meal flour, salt and prepare dough by adding spinach puree. Knead it properly with hands till dough becomes soft (If needed, add little water).
5. For Stuffing:
• Mix paneer, onion, salt, green chilli, corinader pwd and fennel pwd.
6. Take little dough and make a small ball. Dust it with flour.
7. Roll it on the rolling board with rolling pin to form chapati.
8. Put 1-2 tbsp of stuffing in centre of the chapati and seal from all sides.
9. Again roll it on rolling board to form chapati. 
10. Heat non-stick pan/ tawa.
11. Put parantha on tawa. Flip when it is slightly cooked (nearly after a few seconds).
12. Flip again after a few seconds( when parantha turns slight brown). Now oil the top of parantha and flip it again.
13. Oil the other side also. Flip it and heat for another few seconds till done.
14. Ready to serve with butter, curd or pickle.

Paneer Rava Utapam

Ingredients:

• Rava/ Sooji: 1 Cup
• Onion: 1 (chopped)
• Paneer (grated)
• Green chilli: 1(chopped) 
• Salt: to taste
• Mustard Seeds: 1 -2 tsp
• Oil

Method: 

1. Mix all the above ingredients(except oil and paneer) and make a batter by adding water.
2. Take a non-stick pan and slightly oil it.
3. Put a ladle full of batter on it and spread it in the form of chapati.
4. Sprinkle grated paneer on it.
5. Oil the utpam slightly from top as well.
6. Flip it when done. Cook the other side.
7. Serve it hot with Tomato Ketchup, Mint Chutney, Coconut chutney and Sambhar.

Shahi Paneer

Ingredients:

• Paneer/ Indian Cottage cheese: 250 gms 
• Tomatoes : 3-4 
• Green chilli: 1-2
• Ginger paste: 1 tbsp
• Garlic clove: 1 (crushed)
• Onion: 1 (large) 
• Cashews: a few (Grind to form a paste)
• Salt: to taste
• Turmeric pwd: a pinch
• Garam masala: 1 tsp
• Thick Cream: 1/2 cup
• Yogurt: 1-2 tbsp
• Cumin seeds: 1/2 tbsp
• Bay Leaf: 1
• Oil/ Butter: 4 tbsp
• Dry Methi leaves: a few (Optional)

Method:

1. Cut paneer in cubes and Keep in boiling water for 4-5 mins.
2. Tomato Paste: Grind tomatoes and green chilli to form a puree.
3. Onion Paste:
• Heat 2 tbsp oil/ Butter in pan. Add cumin seeds and a bay leaf. Let cumin seeds splutter.
• Add garlic, ginger and onions. Fry till onions turn translucent.
• Remove bay leaf.
• Cool it and grind together to form a smooth paste.
4. Heat 2 tbsp oil/ butter in pan. Add bay leaf (removed above).
5. Add onion paste and cashew paste. Add salt and turmeric pwd Cook for 2-3 mins.
6. Add tomato paste and garam masala. Cook for 10-15 mins till oil separates or till done.
7. Add yogurt and cream. Cook for 5-7 mins.
8. Add paneer cubes. Cook for 3-4 mins.
9. Sprinkle dry methi leaves.
10. Ready to serve hot with parantha.

Rasmalai

Ingredients:

• Rasgullas (Click for recipe): 5-6 pieces
• Whole Milk: 500 ml
• Kesar stands: a few strands
• Pistachios: a few
• Sugar: 5-6 tbsp
• Green Cardamom powder: 1/2 tsp
• Vanilla essence: 1 tsp (optional)
• Cornflour: 1/2 tsp- 1 tsp (Dissolved in a little milk/ water)

Method:

1. Boil the milk. Simmer and cook for 15-20 mins without lid (that is, without covering it). 
2. Add cornflour liquid.
3. Add kesar strands, sugar, green cardamom powder. Cook on low flame for 10-12 mins until milk becomes thick.
4. Turn off the gas and let it cool.
5. Add vanilla essence. Mix well.
6. Add rasgullas and pistachios and put in refrigerator for 2-3 hours.
7. Serve chilled.

Paneer Tikka

Ingredients:

• Paneer/ Indian Cottage Cheese: 200gms 
• Capsicum (Red/ green/ Orange/ Yellow): 3/4 cup (cubed) 
• Onion: 1 (cubed)
• Tomato: 1 (cubed) (optional)
• Chaat masala: 1/2-1 tsp
• Lemon juice: 1 tsp
• Oil: 2-3 tbsp
• Skewers/ Tooth picks
• For Marination:
• Hung Yogurt / Full Fat yogurt: 2-3 tbsp
• Ginger paste: 1 tsp
• Garlic paste: 1 tsp
• Freshly ground Black Pepper: 1/2 -1 tsp
• Red Chilli pwd: 1/2 tsp
• Turmeric pwd: a pinch
• Salt: to taste
• Tandoori masala: 1/2 tsp (optional)
• Fresh Cream: 2 tbsp
• Lemon Juice: 1 tsp
• Garam Masala: 1/2 tsp

Method:

1. Cut paneer into cubes. make sure the cubes are not too big.
2. Mix all the ingredients of marination and coat each paneer cube properly with the marinated mixture. 
3. Refrigerate coated paneer cubes for min 2 hrs.
4. Next step can be performed in either of two ways:

• If using oven,
•  Preheat the oven to 250C for 10 mins.
• Arrange the paneer, capsicum, onion and tomato in the skewer.
• Place baking paper on the baking dish.
• Arrange skewers on the dish. Sprinkle little oil on each paneer skewer.
• Bake at 200C for 13- 15 min.(Bake until the edges of paneer starts browning. Overbaking will make paneer rubbery )
• If using tawa,
• Fry each paneer cube on tawa by adding little oil.
• Also, saute onion and capsicum pieces in non-stick pan just to take away their rawness.
• Arrange in skewers.
5. Sprinkle chaat masala and lemon juice on paneer tikka.
6. Serve hot with coriander chutney. 

Paneer Stuffed Parantha

Serves: 4-5 paranthas

Ingredients:

• Indian Cheese/ Paneer: 200gms
• Onion: 1(big ) (Chopped)
• Green chilli: 1(chopped)
• Salt: to taste
• Fennel pwd: 1/2 tsp
• Coriander pwd: 1/2 tsp
• Green Chilli: 1 (small) (chopped)
• Garam Masala: 1/4 tsp (Optional)
• Whole Meal Flour/ Wheat Flour: 1 cup
• Oil: 5-6 tbsp

Method:

1. Knead dough with water.(Prepare dough by mixing flour and just sufficient water(~1/2 cup).Knead well with hands till the dough becomes soft)
2. Stuffing: Mix paneer, onion, green chilli, salt, fennel pwd, coriander pwd, garam masala properly.
3. Heat non-stick tawa/ flat pan.
4. Take little dough and make small ball. Dust with wheat flour.
5. Roll to make chapati on the rolling board. Put 1 tbsp of stuffing on the centre of chapati. Seal carefully on all sides(again to form a ball).
6. Roll it again with rolling pin (belan) to form parantha, dusting with flour to prevent it from sticking to board.
7. Put parantha on tawa. Flip when it is slightly cooked (nearly after a few seconds)
8. Flip again after a few seconds(when parantha turns slight brown).Now oil the top of parantha and flip it again.
9. Oil the other side also.Flip it and heat for another few seconds till done. 
10. Ready to serve with butter, curd or pickle.

Paneer Kulcha

Serves: 4
Ingredients:

• Plain Flour/ Maida: 2 cups
• Salt: 1/2 tsp
• Yogurt: 1 tbsp
• Baking Soda: 1/4 tsp
• Sugar: 1 tsp
• Milk: 1/2 cup
• For stuffing:
• Paneer / Indian Cottage cheese: 200 gms (grated)
• Salt: to taste
• Red chilli pwd: 1 tsp
• Chaat masala: 1/2 tsp
• coriander leaves: a few (chopped)

Method:

1. In a pan, sieve maida and baking soda. Add salt, sugar. Mix this dry mixture properly with spoon/ hand.
2. Add yogurt. Knead soft dough by slowly adding milk. 
3. Cover with damp cloth and let it rest for 1 hour.
4. For stuffing, mix all the ingredients of stuffing and make balls/ pedas.
5. Now, oil your both hands and make pedas/ balls from dough. Let them (dough pedas) rest for 5 mins.
6. Roll dough pedas to form small poori/ roti. Put panner/stuffing ball in center and close from all sides to form a ball again. (You can use plain flour for dusting, if needed)
7.  Roll into 6 inch round kulcha. (You can roll with rolling pin or hand)
8. Preheat oven to 288 deg C for 20 mins.
9. Place kulchas on baking tray. Rub little water on surface of kulcha (after placing them on baking tray).
10. Bake for 5-8 mins. 
11. Serve hot with yogurt/ butter.  

Paneer Pakora

Ingredients:

• Indian Cottage cheese/ Paneer: 150-200 gms
• Gram Flour: 1/2 cup
• Oregano: 1 tsp
• Rosemary: 1/2 tsp
• Black pepper pwd (freshly ground)
• Salt
• Coriander Mint chutney
• Oil: for frying

Method:

1. Mix gram flour, salt, oregano, rosemary, black pepper with water (~1/4 cup) to form a smooth and slightly thick batter.
2. Cut paneer in 1- 2 cm thick square cubes . 
3. Slit the centre of each cube. Make sure you don't make cube in two pieces.
4. Heat oil in kadai/ deep frying pan.
5. Fill the coriander mint chutney in the slit.
6. Dip every cube and fry till it turns golden brown. 
7. Serve hot with Tomato Ketchup.  

Malai Kofta

Ingredients:

• Paneer/ Cheese: 100 gms (Grated/ Mashed)
• Raisin/ Kismis: 15-20 pieces
• Malai/ Cream: 1 cup
• Onion: 1(grinded)
• Tomato : 2-3 (Pureed)
• Cinnamon pwd: 1/4 tsp
• Black Cardamom: 1/2 tsp
• Red Chilli pwd: to taste 
• Salt: to taste
• Cumin seeds: 1 tsp
• Turmeric pwd: 1/2 tsp
• Cornflour pwd: 1-2 tbsp
•  Sugar: 1 tbsp
• Oil: for frying

Method:

1. For Kofta's:
• Mix Paneer , cornflour and salt (1/2 tsp or according to taste) properly.
• Take little mixture in hand and make small balls by putting (1-2) raisins in centre of each ball.
• Heat oil in pan.
• Deep fry the paneer balls till they turn golden brown.
• Keep them aside.
2. For Gravy:
• Heat oil (2-3 tbsp) in pan.
• Add cumin seeds and let them splutter.
• Add onion paste and cook on low flame till it turns translucent.
• Add cinnamon pwd, Black cardamom pwd, turmeric pwd and red chilli pwd.
• Add tomato puree and cook on for 10 mins.
• Add malai and mix well. Cook fro another few minutes.
• Add salt and sugar. Cook for 1-2 minutes
3. Add koftas in the gravy and cook on sim gas for  3-5 minutes.
4. Serve hot with parantha, chapati or rice.

Paneer Stuffed Sandwich

Ingredients:

• Indian Cheese/ Paneer: 100gms (grated/ mashed)
• Bread slices 
• Onion: 1(chopped)
• Tomato: 1(chopped)
• Green Pepper/ Capsicum: 1(chopped)
• Garam masala: a pinch
• Salt: to taste
• Black Pepper pwd: 1/4 tsp
• Butter/ bread spread

Method:

1. Stuffing: Mix paneer, onion, tomato, green pepper, salt and black pepper pwd properly.
2. Take 2 bread slices. Apply butter on one side of each slice. Put masala (stuffing) on one slice and cover it with the other slice.
3. Place the above sandwich in the toaster and toast till done.(~2-3 mins)
4. Ready to serve with Tomato Ketchup or and chutney/ sauce. 

Bengali Rasgulla/ Rosogulla

Quantity: 15-20 Rasgullas (depending on size)
Shelf Life: 2-3 days (if referigerated)


Ingredients:

• Whole Milk: 1 Litre
• Lemon Juice: 3-5 tbsp (I used juice of 1 Lemon in 1 Litre Milk)
• Sugar: 1 1/2 cup (You can add more sugar, if you like it more sweet)
• Water: 4 cups

Method:

• To make Paneer/ Cheena: 
•  Boil milk and add lemon juice slowly while stirring continuously. The milk will start curdling. When paneer separates from water, switch off the gas. (If you add lemon juice more than the required amount, it will make your chenna hard.)

• Immediately, take a clean muslin cloth and sieve the paneer from that cloth (Don't throw the water as it contains lots of proteins. Use it for cooking). Wash the paneer with cold water to cool it down and to take away the sourness of lemon.

• Hang the cloth with tap for 45mins- 1 hr so that all the water is drained. (Remember, paneer should be moist, if it is dry then rasgullas will be hard )
• Paneer is ready.
•  Now put paneer in a plate and mash it with hands (for approx 7-10 mins) till it forms a soft dough. (Softer the dough, spongy the rosgulla)

• Divide it into 15-20 equal size portions and make balls (The balls should not contain any crack) (Make small balls as the balls will become double in their size in the final outcome)

• Sugar Syrup: 
• Take a pan. Boil water and sugar till sugar dissolves in it. (The syrup should not be thick)
• (If you have any impurities in sugar, add 2-3 tbsp of lemon juice in the above sugar syrup, boil , all the impurities will get separated, and then sieve)
• Divide sugar syrup in two parts. One for cooking balls and other to soak the balls once they are done.
• Next step can be in done in either of the two ways: (But better to make by 2nd method)
• First Method: Take half of the above sugar syrup in open pan (preserve the remaining sugar syrup in separate pan). Add paneer balls in it.  On high flame, cook for 3-5 mins (with lid covered) and then on low flame for 10-12 mins (lid covered), till the balls become double as compared to their original size. Keep checking the consistency of sugar syrup. If the sugar syrup becomes thick, add half cup of water to maintain the consistency of sugar syrup.

OR

• Second Method (Preffered one): Put half of the above sugar syrup (should be hot ) in pressure cooker (preserve the remaining sugar syrup in separate pan)  Add paneer balls. Take one whistle and then cook on low flame for 7-8 mins. Switch off the gas and remove the cooker from gas. When the steam settles by itself, open the cooker.
• Press one ball with hand. If it retains its shape, rasgulla is ready. Other method is to dip one ball in cold water, if it sinks and rests at bottom of the water, rasgulla is ready.
• Put the balls in remaining sugar syrup in separate pan and cool them for 3-4 hours before serving.
• Serve chilled. 

PS:

• If you are making rasgullas in more than 1 batch/ turns, make sure you maintain the same thin consistency of the sugar syrup by adding more water. The sugar syrup becomes thick as you continue to boil it.
• If your paneer crumbles, add 1/4 tsp of maida while kneading.

Aloo Matar Paneer

Ingredients:

• Paneer (Indian Cheese): 100gms (Cut in small cubes)
• Potato: 2 (chopped)
• Peas : 1/2 cup
• Tomato: 3-4 (pureed)
• Ginger: a small piece (grated)
• Green chilli : 1(chopped)
• Turmeric pwd: 1 tsp
• Cumin seeds: 1 tsp
• Oil: 2-3 tbsp
• Salt: to taste 

Method:

1. Heat oil in pressure cooker. Add cumin seeds. Let them splutter.
2. Add all the above (remaining) ingredients. Take 1-2 whistles on high flame.
3. Cook on sim gas for 5 mins. Turn off the gas.
4. Garnish with coriander leaves.
5. Ready to serve with chapati, parantha or rice.

Matar paneer Curry

Ingredients:

• Indian cheese (Paneer): 100 gms (chopped)
• Peas: 1/2 cup
• Tomato :2 (chopped or pureed)
• Ginger: a small piece (grated)
• Red chilli pwd: to taste
• Salt: to taste
• Turmeric pwd: 1/2 tsp
• Cumin seeds: 1 tsp
• Oil: 1-2 tbsp

Method:

1. Heat oil in pressure cooker. Add cumin seeds. Let them splutter.
2. Add ginger, tomatoes. Cook till done (without covering cooker's lid).
3. Add peas, paneer, salt, red chilli pwd, turmeric pwd and water (~1-2 cups).
4. Take 1 whistle and cook on low flame for 5 mins.
5. Serve hot with chapati, parantha , nan or rice.

Paneer Bhurji

Benefits of Paneer/ Indian Cottage Cheese:
Paneer or Indian Cottage Cheese is a very rich source of Calcium and is an essential part of the diet of growing children, pregnant/ nursing women and old people. It is easy to digest, good for stomach and contrary to popular belief it helps in reducing weight. It is also known to be beneficial for people with high risk of diabetes as it prevents formation of insulin resistant hormones.

Ingredients:

• Paneer (Indian Cottage Cheese): 100 gms 
• Onion: 2 (chopped)
• Tomato: 2(chopped or pureed)
• Ginger: a small piece (grated)
• Green chilli: 1 (chopped)
• Peas: 1/2 cup
• Salt: to taste
• Cumin seeds: 1 tsp
• Turmeric pwd: 1/2 tsp 
• Black Pepper pwd: to taste
• Amchur (Dry Mango pwd): 1/2 tsp (optional) 
• Oil: 1-2 tbsp 

Method:

1. Grate Paneer.
2. Heat oil in pan. Add cumin seeds. Let them splutter.
3. Add onions, ginger and green chilli. Cook on low flame till onions turn translucent.
4. Add salt, turmeric pwd, black pepper pwd and Amchur.
5. Add tomato and peas. Cook for 5 mins on low flame (till done).
6. Add grated paneer, mix well and cook for another 2-3 mins.
7. Ready to serve with chapati, nan or parantha.

Pita Bread stuffed with paneer

Ingredients:

• Pita Bread  
• Indian Paneer (Indian Cottage Cheese): 100 gms (grated)
• Onion: 1(chopped)
• Tomato: 1(chopped)
• Green chilli : 1(chopped)
• Capsicum / Green Pepper : 1 (chopped)
• Salt: to taste
• Turmeric pwd: 1/2 tsp
• Black Pepper pwd: to taste 
• Cumin seeds : 1 tsp
• Oil: 1-2 tbsp

Method:

1. Stuffing:
• Heat oil in pan. Add cumin seeds. Let them splutter. Add onions.
• Cook on low flame till onions turn translucent. 
• Add turmeric pwd, green chilli and tomatoes.Cook till done.
• Add paneer.Cook for a few mins (~ 5 mins). Keep it aside.
2. Heat pita bread in microwave on full power for ~30 sec.
3. Cut it into equal halves. 
4. Apply butter on the inner sides of each half and stuff it with the above prepared paneer stuffing.
5. Ready to serve with  Tomato Ketchup or Mint Chutney .

Palak Paneer

Benefits of palak/ spinach:
Spinach is an excellent source of Iron and Proteins and hence good for strengthening and building muscles, helps in improving eye-sight (Vit A) and is good for your skin (Vit E). It is one of the super foods that has maximum nutrients per calorie - rich is Vitamins (A, K, C and Bs), folic acid, managnese, Maganesium, Calcium and Potassium. No wonder, Spinach is good for people with heart diseases, weak health, skin diseases/damage, arthritis and cancer.


Ingredients:

• Spinach (Palak): 250gms
• Onion: 1 (big) (chopped)
• Green chilli: 1 (chopped)
• Garlic: 1 clove (chopped)
• Ginger: a small piece (chopped)
• Tomatoes : 2 (medium)(chopped)
• Gram flour (Besan): 2 tbsp
• Turmeric pwd: 1/2 tsp
• Salt: to taste
• Oil: 1 tbsp
• Cumin seeds: 1/2 tsp
• Cottage cheese (Indian Paneer): 10-15 cubes

Method:

1. Wash spinach leaves properly and pressure cook them with salt and besan. Add tomatoes as well. After 1 whistle, cook on low flame for 10 mins.
2. Seasoning/ Tadka: Heat oil in pan. Add cumin seeds. Let them splutter. Add onion, ginger, green chilli and garlic. Add turmeric pwd. Cook till golden brown. Keep it aside.
3. Blend the cooked spinach to form smooth puree.
4. Add tadka and cheese cubes to the spinach . Cook on low flame for 10-12 mins. Add a little water if necessary.
5. Ready to serve with parantha or chapati.

Chilli Cheese

Ingredients:

• Indian Cottage Cheese (Paneer): 150 gms
• Onion: 1 (big)
• Tomato: 2 (medium sized)
• Capsicum/ pepper: 1
• Ginger: 2 inch piece
• Salt: to taste
• Sugar: 1/2 tsp
• Red Chilli pwd; to taste
• Turmeric pwd: 1 tsp
• Cumin seeds: 1 tsp
• Oil: 2-3 tbsp

Method:

1. Chop Onion and capsicum (medium size pieces)
2. Grind tomato and ginger into a smooth puree
3. Cut Paneer into small cubes.
4. Heat oil in pan. Add cumin seeds. After few mins, add Turmeric powder.
5. Add onion. When onion becomes translucent, add tomato puree.
6. After 10 mins, add capsicum. Add salt, sugar, red chilli powder.
7. When done , add paneer cubes. Cook for 2-3 mins.
8. Ready to serve with chapatis/tortillas or stuff it in pita bread to your liking.

PN:

You can use combination of red, green and yellow capsicum to make it more colourful.