Skip to main content

Chocolate dipped strawberries

Paneer Pulao

While there are few standard paneer recipes like paneer butter masala, kadai paneer, paneer burji, paneer tikka masala, paneer paratha, chilli paneer, the one I made today is quite different from the ordinary. On Thursdays, I make vegetable pulao or coconut milk rice with brinjal fry as the side dish.
But however, over the period of two months time, i somehow got bored with this routine and wanted to try something new. I just shallow fried paneer with my favourite spices and added it to the vegetable pulao, thereby making the dish very interesting and colourful. Here is the recipe for the drool-worthy panner pulao :)

http://www.shobiskitchen.com/2017/08/paneercottage-cheese-pulao.html

Ingredients:

1 cup cubed paneer/cottage cheese
2 green chillies, vertically slit
1 big onion, thinly sliced
3/4 cup mix vegetables, finely chopped.
3 cloves
1 bay leaf
1-inch cinnamon stick
2 tbsp chopped coriander leaves/cilantro
2 tbsp butter/ghee/oil
salt to taste
1.5 cups of basmati rice/regular rice
1 cup milk
1 tsp ginger-garlic paste
1 tsp ghee (optional)

For shallow frying paneer cubes:

1/2 tsp ginger-garlic paste
1 tsp red chilli powder
1 tsp corn flour
1 tsp rice flour
a pinch of turmeric powder
1/2 tsp garam masala powder
2 tbsp oil/butter
1/2 tsp salt

How to make paneer pulao:

1. I have used fresh homemade paneer for making the paneer pulao. If you are using store-bought paneer, then place the paneer cubes in warm water for 15 minutes before use.



2. In a bowl, add paneer cubes and all the ingredients under "for shallow frying paneer cubes" excep oil and mix well. Let it sit for 5 minutes.





3. In a pan, add oil and heat it. Add the marinated paneer cubes to the pan carefully as not to touch each of the paneer cubes. Let it cook on medium flame for 2-3 minutes or until it turns golden colour on the sides.






4. Carefully flip the paneer cubes and apply some oil. Cook for few more minutes and flip the paneer cubes to cook on the sides as well. This might take a total time of 7-8 minutes.



Tip:  Do not overdo the frying, it as it might harden the paneer. I just made paneer cubes minutes before preparing the masala and hence these are all not perfect cubes today. I usually keep it in the refrigerator for at-least 4 hours after preparing paneer to set in.



5. Once the paneer seems cooked on all sides, switch off the flame and transfer it to a plate.



6. Rinse and soak the basmati rice for 20 minutes and drain the water, keep it aside.



7. In a non-stick pan/ kadai add 2 tbsp of butter. Once it starts melting add bay leaf, cinnamon stick and cloves.Saute for a minute.



8. Then add green chillies and onions. Saute till the onions become transparent.



9. Add ginger-garlic paste and cook till the raw smell goes off.



10. Add mixed vegetables, corn, carrots and peas. Cook on medium flame for a minute.



Tip: You can add other vegetables like potato, french beans, capsicum/bell peppers, broccoli etc. I prefer corn and peas to give a colorful texture to the pulao and my family loves these veggies too!

11. Add chopped coriander leaves and then a cup of milk. Let it boil for a minute on high flame.



Tip: If you do not prefer milk to add, then you can use cashew paste or coconut milk instead of regular milk. It would taste even more amazing :)



12. Then add soaked basmati rice and mix well so that the veggies blend well with rice.



13. Add 2.5 cups of water to the pan and salt to taste.




14. Finally, add a tbsp of ghee or butter and cook on high flame with lid closed, for about 12 minutes.

Pressure cooker instructions: If you are using a pressure cooker instead of pan/kadai, then you can cook on high for one whistle and let the pressure release by itself. Then add fried paneer and mix gently.



Tip: Adding ghee to the rice, makes the cooked rice grains to be separate and non-sticky. This step is completely optional.

15. After 12 minutes, keep the flame on the lowest mode and cook for another 5-6 minutes or until the rice is done.



16. After 17 minutes the rice is cooked well, as you can see it.



17. Now add the fried paneer cubes to the pan and mix gently. Do not break the rice. Cover the pan and simmer for 2 minutes.


18. Voila! Yummy paneer pulao is ready :)



19. Serve the pulao to your beloved ones with any vegetable like baby potato fry, onion pakoda, cauliflower pakoda, masala vada, mushroom manchurian or simply with curd.

http://www.shobiskitchen.com/2017/08/paneercottage-cheese-pulao.html

20. I had paneer pulao with baked mix veggies.

http://www.shobiskitchen.com/2017/08/paneercottage-cheese-pulao.html

For the baked veggies, I used broccoli, cauliflower, and potatoes with some Indian spices, salt and a sprinkle of olive oil; baked on high for about 25 minutes and then the veggies are baked - totally loved it!



Comments

Popular posts from this blog

Mutton Head curry | thalakari varuval

The meat from mutton head is often overlooked as not as nutritious as the actual meat from thighs or chest part of the mutton. If you prepare it by this way i'm sure you would have fans for the head curry recipe in your family. Do give it a try and share your valuable feedback. Kids will like this recipe as well. Here are some non-veg recipes from our blog to check it out and try in your kitchen. Squid Gravy Village style chicken gravy Chicken Dum Biriyani Chicken Lollipop Green chicken curry Chicken kuzhambu Bok choy chicken stir fry Shallots chicken fry Ingredients: Flesh part from one mutton head 2 large onions, finely chopped 2 green chillies, finely chopped 1 red chilli, broken 2 + 2 tsp ginger garlic paste 2 tsp cooking oil 1 tbsp chopped coriander leaves 1/2 tsp + 1/2 tsp turmeric powder 1 tsp red chilli powder 3/4 tsp garam masala powder salt to taste 2 cups of water. How to cook mutton head curry | how to make thalakari varuval | how to make quick lamb head curry recipe| h

Catla fish fry

Fish is rich in omega 3 fatty acids and big ones like catla, salmon, rohu are all really flesh ones which tend to be of lean meat texture. It's good to try meat like recipes with such fish. This is a south Indian recipe especially from Tamil Nadu.  I usually make fish fry with the same spices as listed here. You can add ginger-garlic paste if you want, but it would not compromise on the taste of the dish! Ingredients: 1 tsp red chilli powder salt to taste 1 tsp black pepper powder #How to make catla fish fry: Take all the spice powders and salt into a plate. Add 50 ml of water and mix it to a paste. Let it be thick so that it coats the fish pieces. Place fish pieces onto the plate and coat them nicely on both sides. Let it marinate for 20-30 minutes. Heat a tawa and add some oil. When the oil is hot enough, place marinated fish pieces on medium flame. Cook for 5 minutes. Drizzle some oil if needed. Flip and cook for another 5-6 minutes on medium flame. Drizzle few spoons of oil and

Thin Semiya Kheer

Semiya kheer is a dessert which we enjoy during every other festival be it ganesh chaturthi, makarsankranti, diwali, ayudha pooja. My mom usually makes it with sabudhana (sago) and chironji seeds. In today's recipe, i will share the easiest version of semiya payasam. I happened to buy few chunks of thin vermicelli last month and it's been lying around and was in a dilemma whether to make kesari out of it or just a kheer. Finally locked it up for kheer. Just look at these beauties. Long strands of thin vermicelli simply being folded around to form round shaped chunks. Aren't they cute! These long strands need to be broken while roasting, you can do the preparation while the raisins and cashews, almonds are being roasted in ghee. Let's see the step wise pictures and details of how to make the kheer/payasam. Ingredients: 1/2 cup thin semiya, broken 1/2 cup sugar 1.5 cups of full cream milk 1 tsp cardamom powder 1 tbsp chopped dry fruits and nuts ( ra

Egg capsicum curry

Egg capsicum curry is little more spicy and equally tasty. The usual routine of eating either boiled eggs or egg burji or omlette is boring at times and we would like to eat something new recipe with boiled eggs. Capsicum is always available at our home, as i would prefer to use bell peppers in one or the other dish atleast thrice a week. If not one whole capsicum, atleast i use a portion of it in my lunch meals. Sometimes, i use all the colors available in the market for chicken skewers as they give a more appeasing look to the kabob! Each tastes different. The yellow bell peppers are spicy as compared to it's siblings - green, red and orange. The egg capscium curry is made using sliced onions, ginger-garlic paste, green chillies and garam masala. That extra hot spiciness to the dish comes from the freshly ground black pepper corns, fennel seeds and cumin seeds. Let's quickly see what goes into the pan for making this yummy egg curry. Ingredients: 4 eggs 1 large o

How to make Sukku Kaapi Powder

Sukku Coffee powder is one of the healthy beverages we have in Southern parts of India. It is a natural remedy for cold, cough, indigestion problems and many more. In this version of sukku kaapi/coffee powder i have added more of coriander seeds to suit my taste. But in actual recipe it's used in less amounts than that is mentioned in this blog. Let's quickly see the ingredients for sukku kaapi powder 50 gms of dry ginger aka sukku (in Tamil) 1 tsp of black pepper corns 1 tsp of cumin seeds 3 tbsp of coriander seeds How to make sukku kappi powder : Dry roast all the ingredients on medium flame until it turns aromatic. Let it cool down to room temperature. Firstly, take dry ginger and pulse it to coarse powder. Then all the remaining ingredients and grind it to a almost smooth powder. This is the consistency, we cannot get 100% smooth powder using a mixer jar. Though we get can get it using a flour mill, if you are dealing with large quantities. Tada! Sukku Kaapi powder is ready

Palkova / Thirattupaal/ Sweet Khoya

Homemade sweets are always special as you have control over the sweetness ( well, i agree you cannot compromise on the sugar added to a sweet recipe) however we can assure brown sugar or jaggery could be substituted wherever possible and free of food colors and any other preservatives. In today's recipe, i'm going to share about a simple two-ingredient recipe which uses cow's milk - its palkova aka thirattupaal (sweet khoya). The process is quite cumbersome, however with a heavy bottomed non-stick pan, you can skip stirring quite often and sit back and watch while it gets simmered without being burnt. Choose the right vessel for this dish and you would be rest assured a hassle free recipe. Let's get into recipe and the steps. You can use full cream milk or buffalo's milk instead of cow's milk. Cow's milk gives the best of taste you can ever get! Happy ready and hope you try out this recipe at your home and share your valuable feedback. Ingredients

Banana walnut cake in microwave

Banana walnut cake is quite good as the banana fruit gets along well with the walnut. I have tried banana nut cake using the conventional oven as it is how any cake is baked. Today, I'm gonna share with you the recipe for baking banana walnut cake using a microwave. It just takes 5 minutes in the microwave to bake the cake. No need to wait for 30-40 minutes for baking the cake. This can be made as an evening snack for your kids after school. I'm sure they would love to have it.Walnuts are rich in omega 3 fatty acids that helps in brain development. Ingredients: 1 cup all purpose flour /maida 1/4 tsp salt 1 tsp baking soda 1 tsp vanilla essence 1/2 cup walnuts 1 ripe banana 1 tsp nutmeg powder (optional) 1/2 cup butter, at room temperature 2 eggs, at room temperature 1/2 cup vegetable oil How to make banana walnut cake in microwave: 1. In a bowl, sift together a cup of all purpose flour, salt and baking soda. Dry ingredients are ready. 2. In another bo

Jeera Roti

Roti a.k.a chapati is a staple food for most the people from Northern parts of India. It is made out of wheat flour and sometimes maida or all purpose flour. In recent times, the trend is to use multiple grains grounded together for making roti due to beneficial factors of the various grains. Here I have detailed the steps on making a Jeera/Cumin roti. Let's see the ingredients list needed, Ingredients: 1 cup wheat flour 1 cup maida/all purpose flour 1/4 butter 1 tsp salt 1/2 cup water 1 tsp cumin/jeera seeds 1/4 cup warm milk Steps: 1. Sieve together wheat flour, maida and salt. 2. Add butter to the flour and mix well. 3. Meanwhile, boil 1/2 cup water and add cumin seeds to it. 4. Pour the boiling water onto the flour, add warm milk and let it stand for 5 minutes. Do not mix at this point in time. 5. After 5 minutes, mix the flour dough very well. Knead them well for 7-8 minutes. Cover it with a wet cloth and set it aside for at least 15 minutes. Now the d

Chocolate dipped strawberries

I once tried to make chocolate flavoured cake. You know what i mean ? Well it's not a chocolate cake, but i wanted to add little bit of melted chocolate to the batter and I used a microwave safe bowl to melt the chocolate. Uff! the chocolate did not melt evenly instead, the bowl started to burn. Never in my world, i know that the microwave needs to be set in the lowest power mode and the chocolate needs to be melted by keeping it in the microwave and check every 30 seconds. Over the period of daily cooking and learning, i thought double boiler method would be the best way to melt chocolates and of course without burning anything! Double boiler method helps not to burn the vessel in which we melt the chocolate. It is basically a sauce pan filled with one fourth of water and boil it. Once the water starts boiling, place the chocolate containing vessel inside the sauce pan (make sure, the vessel does not slide and get water into it, that is why we choose to fill one fourth of the sa

Mutton Leg Soup

Aattukal soup or Paya is what we call spicy watery soup made with mutton legs. Yum it is - and it has got a list of medicinal values, to name a few, to cure from cold and runny nose, improves bones strength, relief from chest congestion due to cold, cures sore throat. The recipe is from my mom's kitchen diaries. It is a one pot meal, you can alternatively make it using a regular pan however pressure cooking makes the job easier. Mutton usually takes a long time get cooked, when using a pan you might need to cook for about an hour or till it is done. Today, i made this paya to go with steaming hot idlies for my breakfast plate. Here is a glimpse of my breakfast for you to drool over. You can also make this meal at your home and enjoy it with your family. Usually the mutton legs are little bit cooked by adding them in boiling water to remove the fur and skin at the shop itself and it is thawed in fire for few minutes before cutting into pieces. Well, this is done before