Showing posts with label paneer. Show all posts
Showing posts with label paneer. Show all posts
Thursday, May 1, 2014
Paneer Maggi Noodles Recipe
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| Paneer Maggi Noodles Recipe |
Ingredients
Maggi Masala noodles- 2 pack
Paneer/ Indian cottage cheese( cut into tiny cubes)- 1 cup
Onion medium( finely chopped)- 1 no
Carrot( finely diced)- 1 no
Fresh green peas- 1 cup
Green chilli( broken into half)- 1 nos
Cumin seeds- 1 tsp
Red chilli powder- 1/4 tsp
Cumin powder- 1/4 tsp
Aniseed powder/ Sombu powder- 1/4 tsp
Turmeric powder- 1/4 tsp
Salt- less than 1/4 tsp
Oil to shallow fry+ 1 tbsp
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| Maggi Noodles Recipe |
Method
Shallow fry the paneer cubes in hot oil until golden brown and set aside.
Heat oil in pan add cumin seeds, when cumin seeds starts to crackle add onions, green chilli and fry.
Add the peas, carrot and fried paneer to frying onions.
Add red chili powder, cumin powder, sombu powder, turmeric powder and salt.
Fry the vegetables and paneer for few seconds and add two cups of water.
Bring the paneer mixture to boil and add the given Maggi noodle taste maker and mix well.
Next add the noodles to the boiling paneer mixture, mix well and cooked covered for two minutes on medium flame.
Once Maggi noodles are cooked and water is absorbed, garnish paneer Maggi noodles with coriander leaves and serve hot.
The cooked paneer Maggi noodles should not be too dry or too watery.
This recipe can be prepared with any kind of instant noodles.
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| Paneer Noodles |
Sunday, April 13, 2014
Raw Banana Paneer Kababs
Simple to make and delicious, these kababs were a part of dinner last night. Sufficiently pushed by the good folks who follow my blogs Facebook page, who asked me to share this recipe when I posted a picture - this quick post is for them :) These make a perfect starter, you could make these even smaller for bite sized pieces. Im sure theyd taste good rolled up in soft phulka rotis.
Recipe for Raw Banana & Paneer Kababs
Makes 10 medium sized kababs
Ingredients
3 small raw bananas
1/2 cup paneer - finely crumbled or grated
fresh coriander leaves, chopped
2 tbsp of finely chopped onion
1 tsp coriander powder
1/2 tsp red chilli powder
1 garlic clove, grated
a pinch of freshly grated nutmeg
1/2 tsp of good garam masala powder (by good, I mean fresh and fragrant)
1 tbsp semolina / bread crumbs
3/4 tsp salt
2 tbsp oil or so to cook the kababs
How to make
Cut the bananas in half (length wise) and pressure cook with peel or boil them until very soft.
Once cool enough to handle, remove peels. These will slip off easily with a squeeze, if the bananas are well cooked. Mash with a fork.
Add all other ingredients except oil. Pinch off 10 portions, flatten on palm and place in single layer on a plate. Refrigerate for at least 15 minutes or covered with cling film until you need to make them.
Grease a non stick tava / grill pan. Cook these on both side with little oil until golden. Serve hot with chutney or Tabasco sauce.
Note
You can use mashed potatoes instead of raw banana and tofu instead of paneer too! Dont use too much onion, ive deliberately used a couple of spoons only, just for flavouring and not as a vegetable.
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