Chena Poda / Chenna Poda

Chena Poda is a very famous and delicious dessert from Orissa. I might have had it earlier , but the one I remember was having it at my DSIL home. She had prepared it while we visited them for holidays. I was overwhelmed by all her preparation and she told me it was actually very simple to make. Like even my BIL can make 😜 My hubby who is born and brought up in Orissa, relished his childhood memories while having it, so I did had to try it. And this is actully simple and easy recipe. Chenna poda is a delicious dessert popular in Odisha. Its made with chenna or  fresh paneer. The entire dish is baked and can also be called paneer cake or roasted cheese.

Ingredients:

For Chena poda

Milk 2 litre or 250 grams Paneer (Indian Cottage Cheese)

Juice of 2 lemons

1/4 cup or 4 tablespoons Sugar 1

1/2 tablespoons Ghee

4 tbsp milk or whey water

2 tbsp Sooji (Semolina/ Rava)

1/2 tsp Cardamom Powder (Elaichi)

Cashew nuts choppen in big pieces

Raisins 2 tbsp

For caramelizing

Ghee 1tsp 

Sugar 2-3 tsp

Method:

1. Make Fresh Paneer. You can refer to recipe here.

Add the milk in a pan and bring it to a boil. Lower the flame and add lemon juice. the milk will begin to curdle. Add more juice if it doesnt curdles completely. Switch off the flame and drain the paneer with a muslin cloth. Wash it with water to remove any sour taste of lemon.

2. Take the fresh paneer or store brought one and crumble it well. Mash it well.

3. Add sugar and Semolina and mix it all well.

4. Mash it with a spoon or with hands till all the sugar dissolves and it is like a smooth dough consistency.

5. Slowly add the whey water or milk to make the cake battery consistency batter.

6. Add chopped cashews, raisins and cardamon powder.

Preparing the Pan:

Apply ghee at the base of the 6 inch pan. Add about 2-3 tsp of sugar and put the outside of the pan over direct flame. Keep rotating the pan over the heat , so as sugar starts melting and gets caramelized. Keep rotating the pan so as a thin layer of caramelized sugar is formed in the pan. Pan is ready.

Preheat the oven to 190 F . Add the prepared batter in the pan, tap it twice and bake the cottage cheeses cake for about 25-30 minutes, till the toothpick comes out clean and a light brown layer is formed at the top.

Once cooled, cut the cake into cubes and take it out of the baking pan

Tips:

1. Preparing the pan is not so easy and can be skipped, till we get an hand of it. Chena poda tastes equivalent good without it too.

Posted by Neha 0 comments

Labels: baking, health food, paneer, sweets

Palak Paneer Kofta Curry

I am indeed a big fan of Paneer. I think most veggies would be..:). So here comes one more dish involving paneer. This recipe i learned just before my marrige, in the one and only cookery class i attented, but never tried it till now. Few days back while browsing through my old recipe collection(the list is so so big for recipes waiting to be tried), i stumbled upon this and remembered the yummy taste (the 1 small spoon aunty gave after the session ended) and that's it . I Bought spinach and made this delicious curry.

Ingredients:

For Koftas:

Crumbled(/grated) fresh paneer 50 gms
Finely chopped spinach 1 bunch
Bread slice 1
1 tbsp finely chopped mixed nuts (cashew n raisins)
1 tbsp cumin powder
Salt to taste
Oil for deep frying

For Gravy:

Finely chopped spinach 1 bunch
1 big onion grated
1 tbsp ginger garlic paste
2 pureed tomatoes
1 tbsp Khoya
2 tsp coriander powder
1 tsp turmeric powder
½ tsp chili powder
1 tsp garam masala powder
½ cup milk
1 tbsp Oil
Salt to taste

Method:

For Kofta's:

Heat 1 tsp of oil in a pan, stir fry the spinach for a few minutes until it gets soft,let it cool.
Mix the bread slice (edges removed) with spinach and make it uniform like dough.

Mix paneer, cumin powder, nuts and add salt to taste(a pinch only). Roll it into small smooth balls.

Now take small portion of the spinach in your palm and stuff the paneer balls in it.
Then make round shape koftas out of it. This one is a bit tricky as spinach mixture is very loose and its a bit tough to handle it.

Finally deep fry these koftas in hot oil till they turn brown. Drain and set aside.



For Gravy:

Puree the spinach in the mixer.
Heat oil in a wok, add ginger garlic paste and fry for some time.
Add grated onions and saute till it leaves oil.
Add all the dry powders ,palak puree and saute for some more time.
Then add pureed tomatoes, khoya, salt. Slowly add milk, stirring continously and cook till done.
Add water as required to make a thick gravy.

Serving:

First place kofta's in the dish and then add the gravy over it.
Garnish with whipped cream .
Serve hot.

Tips:

Add kofta's to gravy just before serving,as they may break.
If the palak dough gets very wet (as it happened with me),you may add 1 tbsp gramflour(besan) to it, so as it becomes manageble.

***********************
Sending this to CFK: MILK products, as its paneer with khoya n cream. And its healthy, my kids love it too..
Along with Vermicilli kheer

Posted by Neha 21 comments

Labels: gravy, paneer, spinach

Hara Paneer Tikka

'Hara Paneer Tikka', This recipe is simply wow.... Actually i was looking for simpler method for making panner Tikka's, as the recipe which i have is, i feel quite a lenghty one for me, with a lot of ingredients to make it anytime. So while searching i came across this, Hara Paneer Tikka, read the recipe, found it so simple, that it was irresistable for me. All the ingredients were with me, and as soon as i read the recipe i tried it. Don't know wheather this really is panner tikka or not, but the taste was yummy, and is a quick appetizer.

I did made is almost as hers recipe, with only minor difference. Only thing i used Amul frozen paneer, can have homemade one too ,may be it tasted better if it were some flavoured paneer as in the original recipe.

Ingredients:

Paneer 200 gm

Marinade:
Coriander approx. 3 cups
Mint 10 to 12 leaves
Thick hung yogurt (fresh)– 2 tbsp.
Green chilli – 2
Onion 1/2 small(optional)
Salt to taste

Method:

Grind all the ingredients of marinade to get a smooth chutney like mixture(without adding water).
Toss the paneer gently in the marinade so that each paneer piece gets coated well with the chutney and let it marinate for 3 to 4 hrs in the fridge.

Remove at the time of serving and heat it in microwave so that the paneer is just warm. Remove onto another dish as the chutney will melt a little causing liquid to ooze. Serve.

I'm sending this to Paneer a delicacy event.
And also to MBP : less is more event hosted by nupur.

Posted by Neha 14 comments

Labels: appetizers, paneer

Spicy Chilli Paneer

'PANEER', its such an ingredient, you make anything out of it, it definately shall taste good... And if any guests are coming this is a must. You can have them as a starter or in the main course. This spicy chilli paneer i learned from one of my childhood friend, Vineeta. She loves cooking and was so fast to prepare it, and then it tasted so yumm, that henceforth i always followed her recipe to make this.

You can have it as a starter, or even make gravy for it in no time and have it in your main course.

Ingredients:

200 gm paneer (cottage cheese)
1 tbsp cornflour
2 tbsp Refined flour(maida)
oil for deep frying

For the Sauce:

Oil 2 3 tbsp
Garlic 1 tbsp,chopped coarsely
Green chillies (slit) 3 4
Onion 1 big ,sliced thinly
Soya sauce 2 3 tsp
Tomato sauce 1 tbsp
Chilli sauce 1 tbsp
Capsicum ,cut into strips(optional)
Ajinomotto a pinch(optional)
Black pepper 1 tsp
Salt to taste
Cornflour 1 tsp,dissolved in ½ cup water(without lumps)

Method:

Cut the paneer into half inch cubes.
Make a thick paste of cornflour and refined flour(so as to coat paneer properly)
Coat the paneer cubes with paste and deep fry in hot oil till golden. Keep aside.

For the Sauce:

Heat oil in a pan.
Add garlic, green chillies ,and onions.
Saute till onions are done.
Add capsicum and cook till tender.
Add all the sauces,ajinomotto or salt and pepper.
Add the paneer pieces.
Simmer for few minutes till the sauce coats the paneer pieces.
You can serve this as appetizer by putting toothpick on bunch of paneer, capsicum and onion together.


And if you wish to make Gravy one,then before adding paneer...
Add one cup water and bring it to a boil. Mix well.
Add dissolved cornflour,to the sauce, Mix well.
Simmer for few minutes till the sauce begins to boil.
Serve hot.

Tip:
As soya sauce contains salt, so add a bit less salt to the dish.

**********************
I'm sending this spicy indo chinese appetizer to AWED:Chinese ,hosted at Culinarybazaar... whose yum roundup is here now.

And also to Paneer a delicacy hosted by vandana
And also to Sunday Snacks - Hot n Spicy at All Thingz Yummy!!

Posted by Neha 25 comments

Labels: appetizers, chinese, dry veggie, paneer

Mutter Paneer

And here comes the recipe for my one of the favourite curry, mutter paneer. I like it because its very spicy to eat . Actually i like paneer in any form, even eating it raw as such, and that too home made paneer , vow, you have a gurantee that you are eating something fresh and pure. Paneer is very healthy, rich in proteins, less on trans fat, and gives richness and flavor to any dish that it goes into. The first time i ate this mutter paneer was when one of my south indian friend,(she cooks north indian dishes so well) asked me ,that i should definately try this,and cooked it specially for me.



Ingredients:

200 gm paneer (cubed)
100 gms Green Peas (mutter)
1 teaspoon cumin seeds (jeera)
2 small onion (coarsely chopped)
6 7 cashewnuts
1 inch ginger
2 3 cloves garlic
1 small cinnamon stick
1 tsp poppy seeds(khas khas, optional)
1 tbsp kasoori methi(dried fenugreek leaves)
3 4 green chilies (or according to taste )
2 tbsp ghee(clarified butter) for frying

2 big tomato pured
2 tsp kitchen king powder(optional)
2 tsp red chilli powder
1 tsp turmeric powder
2 tsp coriander powder
1 tsp garam masala powder
salt to taste
coriander leaves (finely chopped)for garnish.


Method:

Take a pan, put ghee(or you can use oil),satue the paneer cubes till lightly golden brown ,set aside.
In same ghee add cumin seeds,cinnamon, allow it to sputter.
Add coarsely chopped ginger, garlic and green chillies, cook for few seconds.
Add cashewnuts and poppy seeds, fry; and then add onions. Fry till onions turn transparent.
Crush kasoori methi with hands and add to it.
Add about half a cup of water n switch off the gas, leave for about half an hour.
Blend it in a mixer, to make puree.

Put 1 tsp ghee/oil in a pan, add the puree, cook for about 3 4 minutes.
Add tomato puree, all the powders and peas, cook till the oil separates.
Now mix the paneer cubes and add salt to taste, add water to get desired consistency,bring to a boil.
Garnish with chopped coriander leaves..
Serve hot with Jeera fried rice or paratha.


*********************
I am sending this as my entre for the monthly mingle20:Bollywood Cooking , hosted by Meeta K.
And also to Paneer a delicacy hosted by vandana.
Also sending this to MLLA Seventh Helping at Cooking4allseasons.

Posted by Neha 8 comments

Labels: gravy, paneer

Indian Cottage cheese

For the last one month, there's no supply of frozen Amul paneer in singapore, and I desperately wanted to make mutter paneer, so finally I had to make paneer first, And then move to my yummy mutter paneer....

My mom used to make it regularly, so had the idea that it wasn't that tough, though I have heard that many don't know how to make it , and around the world there are many who do not have a access to the ready made one, for all of them... home made indian cottage cheese.
here it goes......


Ingredients:

Milk 1 litre
Citric Acid 1/2 tsp
or Lemon juice 1 tbsp
Personally I prefer lemon as its always available...

Method:

Dissolve the citric acid in About 2 tbsp water.
Bring milk to boil, stirring continuously.
Simmer the gas,then add the acid solution (or lemon juice) gradually, while stirring.
When the milk curdles fully, switch off the gas.
Cover for 3-4 minutes.
Drain into a muslin cloth.
Hold pouch under running water.
Press out excess water.
Shape and place cloth under some heavy weight (stone slab) for 2-3 hours before using.
Also can refrigerate, after that, to get a firmer paneer.
Cut into cubes, use as required.



Tip: If with 1 tbsp juice , it doesn't curdles,don't worry, can add more juice.
If making paneer for desserts, better use citric acid, as lemon juice sometimes has its taste in paneer.

"ll post the recipe for mutter paneer soon..

Posted by Neha 9 comments

Labels: paneer

Paneer Capsicum

Ingredients:

250 gms Paneer
250 gms Capsicum
2 big Onions
3 big Tomatoes (pureed)
1 tbsp Ginger - Garlic paste
1 tsp Jeera
2 tsp Red Chilli powder
1 tsp Haldi powder
2 tsp Coriander powder
1 tsp Garam Masala
1 cup Milk
1/2 cup Cream

Method:

Grate the onions. Cube the paneer. Slice the capsicums. In a kadai heat oil, and add
jeera. When it splutters, add the grated onions and fry till pink.
Add the ginger - garlic paste and fry for some more time. Add the sliced capsicum
and fry for 2 minutes. Add all the powder masala and fry.
Add the pureed tomatoes and salt. Let it cook. Lastly add the paneer pieces and let
it cook in the masala.
Finally add the milk and the cream(stirring continously). Cook for 5 minutes. Garnish with coriander, serve hot.

Posted by Neha 4 comments

Labels: gravy, paneer

Paneer Tikka Masala

Ingredients:

Paneer - 200 gms

For the Marinade:

Ginger-garlic paste - 1/2 tspn
chat masala powder - 1/2 tspn
Coriander powder - 1/4 tspn
Jeera Powder - 1/4 tspn
Lal Mirchi powder - 1/2 to 1 tspn
salt to taste
Thick curds - 1 tbspn
Red or Orange Food Color - optional.

For the Gravy:

Ginger -Garlic Paste - 1 tspn
Onions - 2 medium,
Tomato - 3 medium
Cashewnuts - 8 whole nuts
Butter - 2 tspns
oil - 2 tspns
Whole Jeera - 1/2 tspn
Jeera Powder - 1 tspn
Dhaniya Powder - 1 tspn
Kashmiri Chilli powder - 1 to 2 tspn.
Garam Masala powder - 3/4 to 1 tspn.
Kasoori Methi - 1 tspn
salt to taste.
Fresh Coriander Leaves for Garnishing.

Method:

Marinade:

Combine all the ingredients & make a thick paste.
Dice the paneer to larger cubes & coat the paneer evenly.
Set it aside for 45 mins in the refrigerator.
Heat a flat Tava, grease it with oil & place the Marinated Paneer cubes on it & shallow fry till crisp & turn it & cook the same way on the other side also.
(First, it might appear to stick on the Tava, but will later crisp evenly;
Alternatively, u cud grill it in the oven)

Note: Instead of all the above dry masala powder, u cud try 'MDH Tava Fry Masala powder';
If ur using this Masala powder, Mix 2 tspns of the Tava fry Masala powder, with Ginger garlic paste, Kashmiri chilli powder & curds.(This Masala already contains salt, & so adjust accordingly).

Gravy:

Blanch the tomatoes , Peel & keep it aside.
Blend the onions to paste, with the cashew nuts.
Blend the blanched tomatoes seperately.
In a kadai, Heat butter in medium flame & add Jeera to it. Once the Jeera turns golden, add the Onion- Cashew paste & ginger-garlic paste & cook well till the raw smell goes. Then, add all the dry powder(except Kasoori Methi) & cook for 2 mins.
Add tomato puree & cook till the gravy thickens for abt 7 mins to 10 mins in medium flame.
Add the Kasoori methi
Prick the cooked paneer gently once,with a fork in the centre.
Now, slowly add the cooked paneer cubes & cook for abt 3 mins.
Garnish with coriander leaves.
Seve hot.

Posted by Neha 3 comments

Labels: appetizers, gravy, paneer

KADAI PANEER

Kadai paneer

Ingredients:

20 ml Vegetable oil
15 g Coriander seeds
250 g Indian Cottage cheese
2 Green peppers
1 tsp Kasoori methi
A bunch Coriander leaves
2 Red chillies (whole)
5 g Coriander seeds
30 g Garlic
45 ml Vegetable oil
1 tsp Red chilli powder
½ tsp Turmeric powder
6 Tomatoes
½ tsp Salt to taste

Method:

Gravy:

First, put two whole red chillies and 3 teaspoons of coriander seeds into a blender and blend for about 20 seconds until you have a coarse powder.
Put 3 tbsp of oil into a frying pan to heat over a hot flame. Add the coarse powder to the frying pan. Stir, turn down to a low heat, and leave to fry for about 3 minutes
Use a sharp knife to finely chop the 6 cloves of garlic. . Add the garlic to the frying pan and fry for about 5 minutes until golden.
Chop up the tomatoes and add them to the pan. Turn the flame up to a high heat and cook for a further 2 minutes, stirring occasionally.
Add 1 level teaspoon of red chilli powder, and 1/2 a teaspoon of turmeric powder, and stir. Turn down to a medium heat, cover, and leave for about 20 minutes until the tomatoes are pulped.

Paneer:

Cut 250g of paneer into 1cm cubes.
Then, fill a small bowl with warm water. Heat one tablespoon of oil in a frying pan over a high heat. Add the cubed cheese, and fry for about 1 minute. Then, carefully take the cheese out of the pan and place into the bowl of warm water for later.

Cut the green peppers into squares of a similar size as the cheese.

Heat about 1 and 1/2 tablespoons of vegetable oil in the frying pan, over a medium heat. Now, add 5g of coriander seeds. The seeds will start to crackle, and pop. When this happens, add the paneer cheese. Fry for about 2 minutes until a little bit golden. Then add the chopped peppers. stir for about 1 minute.
Add a little water to the pan. Keep stirring until it comes to the boil. Pour in the gravy.
Add a large pinch of Kasoori Methi to the pan, and stir.
Finally, roughly chop a small bunch of fresh coriander.
Add a handful of chopped coriander to the pan.
Add half a teaspoon of salt.
Stir for a further 30 seconds and then serve.

Posted by Neha 0 comments

Labels: gravy, paneer