Gujias With Paneer and Coconut filling

It's been so colourful this week everywhere, not just in India and in our great blogosphere too.  Oh! Yeah, everybody around here is celebrating Holi,  I don't know much about this festival and we don't celebrate it either, but I don't think there is nothing wrong in getting tempted by the sweets which are specially made for Holi. Although being a food blogger is a real pleasure, sometimes I feel like we do have a few disadvantages, like started craving and tempted by the foods which we see in other blogs  or may be it's just me :( 

Anyway, this whole week I have been tempted by these yummy sweets and drinks like gujias and thandai.  I satisfied my craving for thandai by having some store bought Badam milk, so I need some gujias now.   Gujias are a traditional Indian sweet, it has a wrapper made out of flour and filled with khoya , dry fruits and coconut.  We, in South India, particularly in places like Nagercoil, they make a sweet very similar to this, filled with only sweetened coconuts, which is known as Poorians, funny name, huh!
Me and my husband enjoy this sweet with just coconut filling, today I have added some paneer too, which was really yummy! Enjoy making this simple sweet with your favourite filling.

Preparation Time:30 minutes
Cooking Time: 30 minutes
Makes about 20

Ingredients:
For the pastry cover:
Plain flour- 200 g
Ghee- 1 tbsp ( melted )
Salt- 1/2 tsp
Bicarbonate of soda- a pinch
Water to knead the dough

For the filling:
Paneer- 100 g
Fresh grated coconut- 4 tbsp
Sugar- 50 g
Saffron- few strands soaked in warm milk
Cardamom powder- 1/2 tsp
Almonds and pistachios- 1 tbsp (roughly chopped)

For the paste:( mix it together to make as a paste )
Plain flour- 1 tbsp
Water- 1/2 tbsp

Oil for deep frying.

Method:
Mix the flour, salt and bicarbonate of soda in bowl.  Add the melted ghee and mix well to incorporate into the dough. Now add enough water and make it into a smooth and pliable dough.  Cover the dough and let it rest for 15 minutes.

Prepare the filling:

Crumble the paneer and mix it with sugar, coconut and saffron milk.  Start heating this mixture in a stove top in medium heat, keep stirring continuously without sticking to the bottom of the pan.  After sometime you can notice that the mixture has started releasing some liquid.  Keep stirring continuously until the mixture looks dry.  Finally add the cardamom powder and chopped nuts, mix it well.

Prepare the gujias:

Divide the dough into 15 to 20 equal rounds.  Roll out each into a 5 to 6 cm diameter circle.  Place a small amount of filling in the middle.  Apply the paste around the edges, make it into a semi circle and seal the edges.

Heat oil in a kadai, when the oil gets heated.  Reduce the temperature to medium to low, add 2 to 3 gujias at a time and fry it on both sides until it looks golden brown in colour.
Serve it while they are still warm or let it cool down completely and store it in an air tight container.  Since we have added paneer and coconut, it's better to finish it off in a day or two.
 

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Palak Paneer

Spinach is one of those super vegetable which has to be included in our everyday diet.  We know that spinach is a rich source of iron,apart from that spinach is also rich in Vitamin C, Vitamin K, magnesium etc.  Including a good amount of spinach in your everyday diet, helps you prevent against certain type of cancer.  It helps builds up your immunity system, Vitamin K - strengthens your bones.  The high amount of Vitamin A- keeps your skin glowing.  When this super vegetable has so much to offer for our body, why don't we include this in our diet and keep our body active and healthy.

Whatever recipe you prepare,remember to boil the spinach in water for few minutes to remove certain types of acid in the leaves.  Don't drink or use the boiled water as stock, since the acids are not good for your health.  If you would like to know more about this super vegetable, read it from here, here and here.

When it comes to spinach, I always feel comfortable with dhal and that's the most comfort food of all for me.  Recently my daughters have developed a phobia that no more dhals.  When I enter into my kitchen to prepare lunch, my little one comes running at the back of me and she says, amma, no dhal today.  So the alternative for spinach would be with paneer,aloo or mutton.  In my home when it's mutton they enjoy the food a lot, for a veggie alternative we like it with paneer and aloo.  I almost use the same preparation method for mutton and paneer but still there is a huge difference in flavours.  When you have fresh paneer and fresh palak, it tastes the best.  This can be enjoyed as a side with roti's,naan or kulchas.

Preparation Time: 10 minutes
Cooking Time:20- 30 minutes
Serves 4

Ingredients:
Spinach- 1/2 kg
Paneer- 200 g ( thinly sliced into squares or rectangle)
Onion- 1 big sized ( finely chopped )
Tomato- 2 medium sized ( finely chopped)
Ginger garlic paste- 2 tsp
Cinnamon- 1/2inch stick
Bay leaves- 1
Cumin seeds- 1/2 tsp
Chilly powder- 1/2 tsp
Coriander powder-1 tsp
Curry powder- 1 tsp
Green chilly- 1
Kasuri methi- 1 tsp crushed
Oil- 1 tbsp
Salt to taste

Method:

Wash the spinach in water for 3 to 4 times to remove all the dirt.  Add the spinach to the boiling water and leave it for 3 to 4 minutes.  Drain all the water and blend it in a blender,keep  it separately.

Heat oil in a thick bottomed vessel.  Add bay leaf, cinnamon and cumin.  Now add the ginger garlic paste and chopped onion.  Saute until the raw smell goes, this may roughly take about 5 minutes.  Then add the tomatoes, mix it well.  Keep the flame in medium,cover the pan and let it cook until the tomatoes look mushed up.  At this point add chilly powder,coriander powder,curry powder,green chilly and kasuri methi.  Give it a good stir, keep the flame in low,cover the pan and cook until oil separates.

Finally add the pureed spinach, paneer and salt.  Let it simmer for 3 to 4 minutes.  Switch off the flame and serve it warm with roti's and naan.

This recipe goes to  Healthy Morsels- Pregnancy , Let's Cook- Greens, Green Blog Hop

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Paneer Mutter Masala

Paneer Mutter Masala is again something very special which we would like to order in a restaurant.  Every home cook will have their own version for this gravy with few minor changes.  When it comes to these restaurant special gravies like Butter Chicken, Paneer Makhani etc.
There is always one recipe which I totally depend on is,Varevah.  Almost everybody who watched  his video recipes will definitely start following his recipes.  His videos are always simple and easy to follow and interesting to watch too.  Needless to say his recipe never fails, no wonder he has got so many fans.

Whenever I had these gravies like paneer makhani or paneer mutter masala, I never thought it would be so easy for me to make at home.  Sometimes it makes you feel really good when you are able to recreate this restaurant menu at home.  With big thanks to Varevah for sharing this recipe, let's see how to make it.

Preparation Time:10 minutes
Cooking Time: 40 minutes
Serves 4

Ingredients:
Paneer- 100 gms ( diced in cubes )
Peas- 200 gms ( boiled )
Onion- 1 big sized chopped finely
Tomato- 2 medium sized chopped finely
Ginger garlic paste-1 tsp
Chilly powder- 1 tsp
Coriander powder- 2 tsp
Garam masala- 1/2 tsp
Kasoori methi-1 tsp
Cashew nut-4 nuts
Ketchup- 2 tsp
Cumin seeds-1 tsp
Cinnamonstick- 1/2 inch stick
Oil- 1 tbsp
Salt to taste
Cream-2 tsp ( optional )

Method:
Boil the peas and keep it separately.  Heat oil in a pan, add cumin seeds and cinnamon stick.  After a minute,add ginger garlic paste, keep the heat in medium and stir well.  Now add the cashews and onions , stir well until they looks transparent.  To get the onions cooked quickly, you can add a little bit of salt. Now add the tomatoes and stir well.  Cover the pan and cook till the tomatoes get soft and mushy.  Now add kasurimethi,chilly powder and coriander powder to it.  Add some water , cover the pan and cook till it looks like gravy.  After few minutes,switch of the stove.  Blend the mixture in a blender until  it's pureed well.  Pour the ground mixture again in a pan and start cooking it in medium heat.  Now add the ketchup and salt to taste.  Add the diced paneer and cooked peas.  Cover the pan and let  it cook for a minute or two.  Finally add the garam masala and stir well.  Just before serving, you can drizzle some cream on top or just serve it without cream with naan or roti's.

Linking this recipe with Comfort Food 

 

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Aaloo Paratha with Paneer Tikka Masala

After Idli and sambhar, if I have to say I enjoy a vegetarian dish it must be these soft aaloo parathas and any paneer dishes.  This is something which I regularly order in a restaurant.  From blogging I have learnt that this is favourite for many like me.  To be honest I enjoy these paneer recipes much more than chicken.
  Aaloo paratha recipe is somrthing which I prepare even in my earlier days of cooking, when I just started to cook.  It never goes wrong and one good thing about these parathas are they remain just as soft even after a long time, you don't have to reheat it again.  So this is perfect for dinner parties or even picnics.
   Paneer Tikka Masala, I learnt from Vahchef.  I know he must be a favourite chef for many foodies.  I enjoy watching his videos.   A good food picture will tempt the viewers, but to me his videos and the way he explains about the food, makes me to try it immediately.  His recipes are always reliable which is presented very interestingly.  I enjoy a lot watching his online recipe, do check it out.

Aaloo Parathas

Preparation Time: 40 minutes
Cooking Time: 20 minutes
Makes 10 to 12 parathas


Ingredients:
Wheat flour- 300 g
Yogurt- 3 tbsp
Ghee- 1 tbsp
Bicarbonate of soda- 1/4 tsp
Honey- 1/2 tbsp
Salt- 1/2 tsp
Water just enough to knead the dough
Oil for making the parathas
For filling:
Potatoes- 3 to 4 medium sized
Onion- 1 small sized finely chopped
Green chilly- 1 chopped
Coriander leaves- finely chopped 1 tbsp
Salt and pepper to taste

Method:
Sift the flour, salt, bicarbonate of soda in a large bowl.  Make a well in the center add the yogurt, honey and ghee.  Add water little by little to make it into a smooth dough.  Knead the dough in a floured work surface for 5 minutes, until the dough looks elastic.  Place the dough in a clean and oiled bowl.  Cover with a cling film  and let it rest for minimum 2 hours.

Prepare the filling:
Boil the potatoes for about 20 minutes until it's soft enough to mash.  Peel the skin, mash the potatoes without any lumps.  Add the chopped onion, chilly, coriander leaves, salt and pepper to taste. Mix it well.

Prepare the parathas:
Divide the dough into 10 equal rounds and divide the potato filling into 10 equal rounds.  Roll the dough into 3 cm diameter.  Place the filling in the middle.  Close the dough and seal the edges.  Apply some flour to the work surface and roll it out into 8 cm diameter.  Repeat with the remaining dough and filling.
Heat a non stick tawa, when the tawa gets heated, place the parathas in the middle.  Cook it each side for 2 to 3 minutes, until it looks brown spots on top.  Apply ghee or oil while cooking.
Serve the parathas warm with veg or non veg curries.

Paneer Tikka Masala

Recipe Source: Varehvah
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Serves 2

Ingredients:
Marination:
Paneer- 250 gms
Onion- 1 roughly chopped
Red pepper- 1/2 diced
Green pepper- 1/2 diced
Tomato -  1/2 tomato diced
Chilly powder- 1/2 tsp
Kasoori methi- 1/2 tsp
Lemon juice- 1 tbsp
Yogurt- 1/2 tbsp
Oil- 1 tsp
Salt and pepper to taste

For gravy:
Ginger garlic paste- 1 tsp
Onion- 1 medium sized finely chopped
Tomato- 1 medium sized pureed
Chilly powder- 1/2 tsp
Coriander powder- 1 tsp
Cumin seeds- 1/2 tsp
Garam masala- 1/4 tsp
Flour- 2 tsp
Oil- 1 tbsp
Salt and pepper to taste
Coriander leaves- 2 stalk finely chopped
Note:
To make your own home made paneer click here

Method:
Dice the paneer into small cubes and marinate with all the marinade ingredients for 1 hour.
Take a grilling pan or normal pan, add all the marinated ingredients and cook until the paneer looks brown around the sides.
  Heat oil in a pan, add the  cumin seeds, finely chopped onion and ginger garlic paste.  Cook till the onion looks light brown in colour. Add the flour to the onion mixture and stir well.  Then add the tomato puree and keep stirring until it looks like one whole mass. Add water slowly to the mixture and thin the gravy.  Add the chilly and coriander powderand let it boil for 2 minutes, until the gravy looks thick.  Finally add the paneer and other grilled ingredients to the gravy and let it simmer for 5 minutes.  Add salt and pepper to taste and sprinkle with garam masala on top. Just before taking off from heat add the finely chopped coriander leaves.

Serve the gravy warm with parathas or naan.


These two recipes goes to AWED- Indian Cuisine hosted by me , started by DK.  Paneer Tikka masla goes to Bookmarked recipes by Priya and Aipi.

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