Paneer Lababdar | Cottage cheese in tomato gravy

Party season is in full bloom!!

We all require breather form our regular activities and relax with family & friends especially when the climate takes a steep dip to frigid temperatures. Well, Christmas is right here and New Year is round the corner..to party to banti hai! And what's a celebration without Family & Food. With family & food, fun follows invariably.

Indian households can never do away with a cottage cheese preparation when it comes to a celebration. Paneer is UBIQUITOUS! Here's one more spicy, luscious, creamy cottage cheese preparation straight from my mum's collection. It is incredibly easy to make and the tastes & flavors are to die for. 

"Lababdar" is a Hindi word that means very soft, creamy and having good mouth feel and indeed this recipe from my mum's kitchen qualifies to be the best lababdar gravy. The milkiness & creaminess from khoya & cashews gives a royal taste & texture while the assortment of mixed spices gives it a perfect punjabi tadka.

This family celebration my Punjabi Paneer lababdar dish tops the list of party menu for all vegetarian and meat lovers!

Quickly try it to know how this paneer delicacy from my Food Heaven tastes like.

Ingredients:-

Cottage Cheese (Paneer) - 150 gm (cut in 1/2 inch cubes)

Milk solids (Khoya) - 50 gm

Heavy cream/malai - 2 tbsp

Cashew nut paste - 1 tbsp

1 Capsicum (small sized) - cut in cubes

1 tomato - cut in cubes

Tomato puree - 1/2 cup

Ginger-garlic paste - 1 tsp

Finely chopped onion - 1

Ginger julienne - 1/2 tsp

Green chillies - 2 (cut lengthwise)

Oil - 1 tbsp

Butter - 1 tbsp

Coriander for garnish

Spices used:-

Turmeric - 1/4 tsp

Degi Mirch - 1/2 tsp

Cumin seeds - 1/4 tsp

Kitchen King masala - 1 tsp

Salt as per taste

Steps to follow:-

1. Heat oil in a wok.

2. Add cumin seeds and let them crackle.

3. Add chopped onion and green chillies and saute till light pink color

4. Now add ginger garlic paste and saute for another 1 minute on a low flame.

5. Add cubed capsicum and tomatoes and bhuno for 1 minute.

6. Add the spices from the 'spices used' and further add tomato puree, cashew nut paste and milk solids.

NOTE: You can alter the spice quantities as per your taste.

7. Mix all the masala vigorously on low flame and then add paneer pieces.

8. Very softly toss the paneer in the gravy and then add butter, heavy cream and let it simmer on low flame for 2-3 minutes till the gravy thickens a bit.

9.  Lid the pan and turn off the gas.

10. Garnish with ginger julienne and chopped coriander and serve hot with tandoori roti or hot phulkas.

Corn & Fenugreek Rolls...Apt accompaniment to my winter evenings!

Sunday evenings are relaxed. If its winter season then for sure after an afternoon nap, my husband and i curl up in a warm blanket in our living room and watch our favorite movie. My best time! 

So last Sunday had been a hectic affair. Too much of cooking happened in my kitchen and by the afternoon i was half dead.  I had already planned a simple dinner, a bowlful soup with some homemade garlic bread. Yes, so now you know what got me so tired. Sunday was all about baking. A fresh fruit cake (which will be coming in soon) and then a garlic bread. Aaaah! A yummy tummy weekend for me and P. 

I had made some food preparation for our evening movie time as well. Yes, Of course! I know, i am incorrigible. After so much whole day work, i couldn't resist making some snacks for the best time i look forward to spending with Mr.P.

Since long i wished to use fresh methi leaves in deep fried rolls. I had freshly bought produce from the market and before i could use it in my aloo-methi, i thought to innovate! So i caught hold of some frozen corns and paneer and just made a delicious roll, different yet delicious. A lightly spiced fried roll along with some curry leaves dip came out as an apt evening snacks for winters. Swathed in layers of quilts, my P and i simply loved them with ginger tea and lost the count of how much we ate. 

A Sunday full of baking activities, an evening with my love and a hearty light meal. Who says that only fancy stuff can be alluring. You need to have an eye for the best! Such a perfect Sunday, well spent with my two favorites, my P and kitchen lulled me to a contented peaceful sleep with no worries of Morning morning blues!

Ingredients:-

1 cup Fresh Fenugreek leaves (washed & very finely chopped)

3/4 cup Cottage cheese (crumbled)

1 cup sweet corn kernels

2-3 green chillies

1 tsp red chilli flakes

1 tsp minced ginger

1/4 tsp black pepper

1/2 tsp garam masala 

5 tbsp maize flour

2 tbsp rice flour

Oil to deep fry

Chaat masala to sprinkle

Steps to follow:-

1. Wash the fenugreek leaves and chop them very finely. 

2. Remove the excess water from the leaves by pressing the leaves in batches between your palms. Keep it aside.
3. Blanch the sweet corn kernels and strain it, to remove the excess water.

4. Whiz the sweet corn kernels roughly.

NOTE: You don't have to make a paste here. Just roughly blitz them.

5. Mix all the ingredients (except oil and chaat masala) and roll them into cylindrical shape.

NOTE: Only if you feel the mixture is dry, then add water drop wise else as per my recipe the water from the washed fenugreek leaves will suffice.

6. Heat oil in a pan for deep frying.
7. Deep fry until crisp and golden brown.
8. Transfer them on paper napkins to remove excess oil. 

9. Sprinkle some chaat masala and serve hot with tomato ketchup or any green chutney along with coffee or ginger tea.
 

Isn't this a simple yet a perfect evening snacks for those breezy winter evenings, when you sit down by your terrace and watch the sun go down and listen to chirping of the birds while they flock back to their nests, calling it a day!

Have a sumptuous snacker evening! 

Cheers.. :)

 

Kadhai Paneer | Cottage Cheese and Capsicum in spiced gravy

I love partying and i love it more if it is with my family, friends and loved ones. And if its a house party...Gosh! You certainly know what you talking about..It is maddening to the core, yes, Indeed. Its fun hosting a house party and for me its a big event. I leave no stones unturned in ensuring that my guests have good time. Theme party with fun games, good food, music and huge list of guests is my idea of absolute enjoyment. Spending some good time with your favorite people around breaks the monotony of a routine life. 

Planning a party is an event at my house. Oh..my Mr.P goes crazy with the shopping and the level of detailing i do for the preparations. Be it the theme, the lightnings, the decor, food or games and gifts. I patiently manages with his freaky wife! He knows for me its an occasion! Throwing a party is a great way to celebrate life and share happy moments. I enjoy every bit of it, even the next day when i spent most of my time cleaning the post house party storm! No regrets ever..

Mr. P becomes our official bartender for house parties and me as always the chef of the house! So this time. Both of us make a lethal pair when it comes to parties. Cooking, bartending and exquisite photography, all courtesy US! :)

Last weekend was one such party which i enjoyed it to the core and not to forget my guests love it! This time it was a bit hatke..an Indian theme, with Indian food, cocktails with desi twist and ethnic decor! Whaooooo...my guests were overwhelmed and so was i seeing them happy and enjoying to the fullest.

Food like every time has to be the BEST..no compromises pls! I hate to repeat a menu until its on a guests request else i always try new to lay new dishes or those which i have mastered. So this time for Indian theme party, on my P's request, i served Kadhai Paneer, which he claims to be the best and totally restaurant style. Mr.P is very fussy about food and the flavors and if the appreciation comes from, you better acknowledge it. So like an obedient wife (which i am totally ;) ) churned out an elaborate menu for the party, with hubby's help. Voila!! My guests loved it and my Kadhai Paneer turned out to be a hit! Aaaahh..the real pleasure is in seeing eyes filled with contentment and happiness.

Ingredients:-

215 g - Paneer/Cottage cheese, cubed
1 big sized Capsicum, cubed
1 medium sized onion - cut lengthwise, cubed 

2 small sized onion -  grind to a paste

1 tsp - ginger garlic paste

2 tsp - kasuri methi

1/2 cup tomato puree

3 - green chillies, slit lengthwise

1 tsp - Cumin seeds

1 tsp - lightly roasted coriander seeds

1/2 tsp - lightly roasted fennel seeds

1/2 tsp - Red Chilli powder
1 tsp - Turmeric powder
1/2 tsp - Garam Masala

1 pinch of powdered black cardamom seeds

1 pinch - Asafoetida

1 tbsp Tomato Ketchup
Salt to taste

Oil for cooking
Chopped Coriander leaves and ginger julienne, for garnish

Steps to follow:-

1. Roughly pound coriander seeds and fennel seeds in a mortar & pestle.

NOTE: Just roughly pound. DO NOT make it a powder.

2. Heat oil in a wok and add asafoetida and cumin seeds. Let it splutter.

3. Gently crush kasuri methi between your palms and throw it in the oil.

4. Add green chillies, coriander seeds, fennel seeds, ginger garlic paste and saute for sometime over a low flame.

5. Add onion paste and bhuno till its goldenish brown in color.

NOTE: You could add a pinch of salt while sauteing the the onions as this quickens the 'bhunoing' process.

6. Add capsicum and onions saute

7. If the onion paste is sticking to the bottom of the pan, you could sprinkle some water intermittently to avoid the mixture from burning.

8. Keep sauteing for 2-3 mins and then add spices - Red Chilli, Turmeric and black cardamom powder.

9. Now add paneer cubes to the vegetable mix and saute with light hands ensuring paneer cubes do not break or crumble. Close the pan with a lid, leaving a small gap and let it cook for 5-7 minutes over a low flame.

Tip: You can keep the paneer cubes in warm water at the start of cooking. This will keep the paneer soft.

10. Mix in tomato puree and bhuno for another 7-8 mins. Let the tomato puree reduce in thickness and render the gravy a bit dry.

11. Finally add tomato ketchup and garam masala.

12. Sprinkle some chopped coriander leaves and ginger julienne.

13. Serve hot with lachcha parathas or naans.

Paneer Zaiqedaar...a creamy luscious mughlai delight!

India is home to a huge population. A population which in true sense can be called as 'Diversified'. We belong to a nation who takes pride in its rich heritage and unanimously work towards the progress of the nation's better future. A secular country where the people belong to different regions and follow native cultures and abide by their reverend religions. India is an epitome of versatility and has huge potential to excel in every field. Ancient Indian Architecture, Indian Classical Music, Plethora of Indian dance forms and many more epitomizes our rich background. Not to forget, the Indian cuisine which is famous round the globe for its wide variety as it encompasses varied regional cuisines native to Indian subcontinent. 

A lot of cuisines in India are native to specific regions while some have been a result of historical incidents such as foreign invasions, trade relations and colonialism, which played a significant role in introducing certain foreign foods and culinary techniques to the country. India had a Golden age era which was when the country witnessed multiple invasions but while the invasions had there own pros, the two significant benefits have been witnessed post Mughal invasion and British rule. The former lend us a rich cuisine to cherish for all the years ahead and the latter gave us infrastructural developments. Talking about the former one, the mughal cuisine, now represent the cooking styles mostly followed in Northen part of India. 

Mughlai cuisine consists of the dishes that were prepared in the kitchens of the royal Mughal Emperors. Some of the Mughlai dishes have names such as biryani, pulao, kebabs, kofta. This is suggestive of the strong influence of Muslim cooking style in Mughlai cuisine. The Mughals have truly left a long lasting influence on India, which is also reflected in the cuisine of India. 

Since the Mughlai food occupies a commanding position in the popular cuisines of India, I bring to you my second share on Mughlai food which belongs the category of 'Kormas'. Kormas are curried dish prepared from yoghurt and nuts and hence the rich flavors makes it a  perfect dish for celebration dinners in your family.

Ingredients:-

250 gms Cottage cheese (cut into 1 inch sized cubes)

For marinade

3 tbsp curd

1 tsp ginger-garlic paste

1 tsp kasuri methi

1/2 - 1 tsp red chilli powder

1/2 tsp garam masala

1/2 tsp turmeric powder

1/2 tsp salt

For the Korma

1/4 cup curd

1 tbsp ginger garlic paste

3 tbsp almonds (roasted in a pan)

1/2  cup tomato puree

1 tsp red chilli powder

1/4 cup caramelized onions

1-2 green chillies roughly chopped

1 tsp garam masala

1/2 tsp turmeric powder

1 tsp coriander powder

3 tbsp heavy cream 

1/2 tsp caraway seed (shah jeera)

1 black cardamom (badi elaichi) 

2 tbsp oil

salt to taste

For Garnish 

Finely chopped Coriander

1 tbsp roasted cashew nuts 

1 tbsp raisins 

1 chopped green chilli  

Steps to follow:-

NOTE: How to make caramelized onions?

Finely slice onions. Heat oil in a skillet and once the fat begins to ripple, throw in the sliced onions and constantly saute or swirl the pan to avoid onions from burning. Adding a pinch of salt seasons the onions at the same time it speeds up the caramelizing process. Continue stirring and watch as the onions' color turns darker and darker. Once the onions look dark brown in color, they have been caramelized. Turn off the gas and use it for any preparation.

1. Mix paneer and all the ingredients (listed under marination) in a bowl and let it marinate for 3-4 hrs.

2.  Heat oil in a pan and stir-fry all the cubes of paneer until they are slightly golden. Transfer to a paper towel, leaving as much oil as possible in the pan. Reserve the oil. Set the paneer aside. You could also grill them in oven or tandoor.

3. In a mini-blender, combine the caramelized onions, water, curd and roasted almonds and green chillies into a thick paste, . If necessary, add more water for a smoother flow. Set aside.
4. Heat oil in a pan. Add  shah jeera , ginger garlic paste, black cardamom and saute till they look slightly roasted.

5. To this add the curd-onion mixture and saute for sometime.

6. Add turmeric powder, coriander powder, red chilli powder and garam masala and saute for 1-2 minutes till the raw smell disappears and the mixture becomes dry. Cook until fragrant.
7. Add the pureed tomatoes and stir continuously till the raw smell disappears.

8. Add cream and add  about 1 to 1-½ cups of water. Bring to a full boil, then lower the heat to medium-high. 

9. Add the pan roasted paneer. Cover with a dome-shaped lid to enable the steam to fall back in the saucepan. Simmer the gas and let it cook for about another 10 minutes. 

10. Season with salt. Cook for another 5 minutes without lid. 

11. By now the korma would have thickened and would have turned into nice brownish red color.

12. Transfer the korma to a serving bowl and garnish with roasted cashews and raisins and sprinkle some finely chopped coriander leaves and green chillies.

13. Serve hot with mughlai parathans or butter naans.