Topic started by Ammu (@ pd9e1cac6.dip.t-dialin.net) on Sun Jul 20 10:04:08 .
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Anybody please advise me how to make Kerala Parotta!.

Responses:

• From: uma (@ 203.116.61.131) on: Thu Aug 14 23:36:16 EDT 2003
  
  Dear Ammu,
  I have a recipe for this. but now i am in office - let you know on monday.
  bye
  uma
  
  
• From: Suhera Farook (@ 195.229.241.228) on: Fri Aug 15 00:42:20 EDT 2003
  
  Paneer Makhanwala
  Ingredients
  Paneer - 250 gms (cut into cubes of 1" each)
  Grated Paneer or Cheese - 1/2 tbsp.
  Garlic Cloves - 8-10
  1 Onion Ginger - 1" piece
  Bay Leaf - 1
  Cinnamon - 1" stick
  Cloves - 2
  Cardamom - 2
  Red Chilli Powder - 1 tsp
  Turmeric Powder - 1/4 tsp
  Salt - to taste
  Garam Masala - 1/2 tsp
  Malai or Cream - 2 tbsp
  Butter - 1/2 tbsp
  Coriander (chopped) - 1/2 tbsp
  Tomato Puree - 3 tbsp
  Sugar - 1/4 tsp
  Kasoori Methi - 1 tsp
  Ghee to deep fry paneer
  
  Method
  
  Deep fry paneer in hot ghee till light golden. Keep aside.
  Grind the onions, ginger and garlic to a paste.
  Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan.
  Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.
  Add the paste and fry till golden.
  Add the dry masala, sugar and tomato puree. Fry for 2 minutes.
  Add 2 cups of water. Simmer on low flames for 7-8 minutes.
  Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens.
  Transfer to serving dish.
  Garnish with chopped coriander and grated paneer.
  Serve hot with parathas or naans.
  
  Paneer Tikka
  Paneer - 250 gms
  Thick Curd - 1/2 cup (tied in cloth for 2 hours)
  Ginger - 1" (grated)
  Garlic - 1/2 (crushed)
  Red Chilli Powder - 1 tsp
  Tandoori Masala - 1/2 tsp
  Chaat Masala - 1/2 tsp
  Sugar - 1/2 tsp
  Cumin Seeds - 1/2 tsp (crushed)
  Capsicum, Onion, Tomato, Carrot juliennes - 1 tbsp each (long thin strips)
  Coriander - 1/2 tbsp (finely chopped)
  Butter - 1 tbsp
  
  Method
  
  Cut paneer into 1/2" horizontal slabs.
  Mix the red chilli, salt, sugar, cumin, tandoori masala, half the ginger-garlic and chopped coriander in the curd. Mix well.
  Brush the slabs of paneer liberally with this dip on both sides and edges.
  Marinate for 30 minutes.
  Place in refrigerator till required.
  Before serving, heat a non-stick pan.
  Add butter and place slices to sizzle till light brown.
  Flip and repeat for other side.
  Cut into bite size square and arrange in serving dish.
  Add remaining butter to pan, heat.
  Add julinned vegetables, chaat masala and salt to taste.
  Pour over the tikka paneer.
  Serve hot with tiny fruit forks and sauce.
  
  Paneer Stuffed Potatoes
  Ingredients
  Potatoes - 4 (semiboiled and peeled)
  Paneer - 200 gms (mashed)
  Green Chillies - 6-7 (finely chopped)
  Corn Kernels boiled - 1/4 cup Corriander - 1 tbsp finely chopped Ginger - 1 tsp (grated)
  Garlic - 1 tsp (crushed)
  Red Chillies - 1/2 tsp (crushed)
  Spring Onion - 1 (finely chopped)
  Corn flour - 1/2 tbsp
  Butter - 2 tbsp
  Salt - to taste
  
  Method
  
  Make a dent in the top of the potato with a potato-scooper. Keep aside.
  Scoop out as much of the inside as possible. Repeat for all.
  Mix together the mashed paneer, green chilli, salt, corn flour, corn kernels and scoop potato pulp.
  Stuff all potatoes with this filling, carefully.
  Put the cap of potato keep aside and close dent.
  Heat butter, add ginger, garlic, red chilli, spring onion and saute (pan fry) for 5-6 seconds.
  Place the potatoes in carefully.
  Sprinkle the remaining corn flour and roll the potatoes gently to get coated evenly all over.
  Transfer to a casserole and bake till lightly browned on the outside. (appro 15 minutes @ 200 C). Serve hot.
  
  Paneer Bhurji
  
  Ingredients
  Paneer - 250 gms (crumbled like bread crumbs).
  Onions - 2 (chopped finely)
  Garlic - 1/2 tsp (crushed)
  Ginger - 1/2 tsp (grated)
  Green Chillies - 2 (slit lengthwise)
  Tomato - 1 (chopped finely)
  Cashews - 5
  Capsicum - 1 (slit into long thine strips)
  Garam Masala - 1/4 tsp
  Black Pepper Powder - 1/2 tsp
  Turmeric - 1/2 tsp
  Sugar - 1/2 tsp
  Red Chilli Powder - 1/2 tsp
  Salt - to taste
  Lemon Juice - 1 tsp
  Ghee - 2 tbsp
  Butter - 1/2 tbsp
  Milk - 3 tbsp
  
  
  
  Method
  Heat ghee in a heavy saucepan. Fry the cashews, to a golden brown. Drain, keep aside.
  Fry green chillies. Drain, keep aside.
  Fry the capsicum till tender. Drain, keep aside.
  Now add ginger, garlic to the ghee and fry for 2-3 seconds.
  Add onions and fry till pink.
  Add tomatoes and fry further till mushy.
  Add all the masala and milk and cook for 3-4 minutes.
  Add butter, lemon juice, sugar and paneer. Mix well.
  Take in a serving dish.
  Garnish with fried cashews, chillies and capsicums.
  Serve hot with naans, parathas, etc.
  
  Paneer Kofta
  
  Ingredients
  
  for the Kofta
  
  4 Medium sized potatoes - boiled
  300 gms of Paneer ( preferably home made - to make paneer: take whole milk and bring it to a boil, then add lemon juice till the milk separates, strain it through a muslin cloth or cheese cloth and weight it down with a can till the liquid has completely drained out. DONOT throw away the liquid as this can be added to the gravy, and it gives an excellent flavor to the whole dish.)
  4 tbsp of chick pea flour (besan)
  a pinch of baking soda.
  Oil for frying the koftas.
  
  For the gravy:
  
  2 tomatoes (medium)
  2 onions (medium)
  ginger to taste
  garlic to taste
  1 tsp garam masala
  2 tsp dhania powder
  1tsp turmeric
  Chili powder to taste.
  1/2 tsp amchoor
  1 tbsp yoghurt
  1 tsbp of cooking oil.
  4 cups of paneer liquid or water. you can also use a mixture of both and the quantity of liquid can be decreased or increased depending on thick you want the gravy to be.
  
  Method:
  
  Koftas:
  
  Mash the boiled potatoes and mix it with the paneer, besan and baking soda.
  Mix it nicely to form a soft dough.
  The dough will be a little sticky, applying a little oil on the palm will make it easier to handle it.
  Make small round balls (about 1" diameter) and deep fry in the cooking oil to a golden brown color.
  Remove from oil, strain the excess on a paper towel and keep aside.
  For the gravy:
  Grind the tomatoes, onions, ginger and garlic to a smooth paste in the blender.
  In a kadhai/wok or any deep vessel, add the 1 tbsp of oil on medium heat.
  Add the paste and the remaining spices and yoghurt - stir till the oil starts to separate at the edges.
  Then add the liquid and let it simmer for 15 -20 minutes on medium low. (DONOT ADD THE KOFTAS NOW. )
  The koftas should be addes to the gravy just a few minutes before serving.
  Heat the gravy very nicely and add the koftas just 3-4 minutes before serving.
  If added earlier - the koftas absorb too much gravy and break up.
  
  Spicy Paneer Curry
  
  Ingredients
  
  a. Paneer or cottage cheese - 100 gms
  b. Ground nuts [roasted] - hand full
  c. Yoghurt - 200 gms
  d. Tomatoes - 2 medium sized
  e. Onions - 2 medium sized
  f. Ginger - garlic paste
  g. Garam masala
  h. Turmeric powder - a pinch
  i. Salt to taste
  j. Chilli powder
  k. Oil to fry
  
  Method:
  
  
  Cut the paneer into cubes and soak them in yoghurt, add the ginger - garlic paste, garam masala, chilli powder, turmeric powder & salt to the paneer and curd mixture. Marinate this for an hour.
  Mean while chop the tomatoes, onions and grind it with the roasted ground nuts into a fine paste.
  Heat oil in a kadai and after the paneer mixture has marinated for an hour, remove the paneer pieces and fry them in oil and keep it aside.
  Finally fry the ground masala [ground nut, tomato, onion] in oil until the oil comes on top, then add the yoghurt paste and salt to taste and after it is done add the fried paneer pieces and serve it with rotis or puris.
  
  Shahi Paneer
  
  Ingredients:
  250 gms. paneer (cottge cheese)
  3 tbsp. ghee or butter
  1 onion chopped into strips
  1/2" piece ginger chopped fine
  2 green chillies chopped fine
  4 tomatoes chopped fine
  2 cardamoms crushed
  1/4 cup beaten curd
  1/2 tsp. red chilli powder
  1/2 tsp. garam masala
  salt to taste
  1/2 cup milk
  2 tbsp. tomato sauce
  
  To garnish:
  2 tbsp. grated paneer
  1 tbsp. chopped coriander
  
  
  Method:
  
  Chop the paneer into 2" fingers.
  Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
  Add tomatoes and cook for 7-8 minutes, covered.
  Add curd and cook for 5 minutes.
  Add 1/2 cup water and cool.
  Blend in a mixie till smooth.
  
  Heat remaining ghee, add gravy and other ingredients except milk and paneer.
  Boil to get a very thick gravy.
  Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
  Garnish with chopped coriander and grated paneer.
  
  Paneer Amritsari
  
  Ingredients
  500 gms. firm paneer
  2 onions sliced into thin rings
  1 tsp. ginger grated
  1 tsp. garlic crushed fine
  1/2 tbsp. coriander finely chopped
  1 tsp. ajwain seeds
  3/4 cup gram flour
  1 tsp. red chilli powder
  1/2 tsp. turmeric powder
  1/2 tsp. tandoori masala
  1/2 tsp. punjabi garam masala
  1/2 tsp. sugar
  1 anardhana powder
  salt to taste
  2 tbsp. oil
  
  Method
  
  
  Cut paneer into 1"x1"x1" cubes.
  Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain, garam & tandoori masalas.
  Sprinkle 2-3 tbsp. water if necessary. Add 1/2 tbsp. oil, mix well.
  Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes.
  Marinate paneer for 10 minutes.
  Either fry pieces or grill on a bar-b-que skewer or grill mesh till crisp and brown.
  Heat remaining oil, add onions, saute till light brown.
  Add marinate paste, stir well and cook.
  When dry add fried paneer, chilli, anardhana powder, sugar, salt.
  Toss well. Garnish with coriander.
  Serve hot with tooth picks to pick up easily.
  
  
  Grilled Paneer With Veggies
  
  Ingredients:
  400 gms. Paneer (in slab form)
  1 onion chopped in chunks
  1 tomato chopped in chunks
  1 capsicum chopped in chunks
  1/2 tsp. ginger grated
  1/2 tsp. garlic crushed
  1 tsp. coriander leaves finely chopped
  1/2 tsp. green chilli sauce
  1/2 tsp. soya sauce
  1 tsp. white vinegar
  Salt to taste
  1 tbsp. butter
  1/2 tbsp. oil
  1/2 tsp. cornflour
  
  For marinade:
  1 tbsp. vinegar
  1/2 tsp. sugar
  1 tsp. chilli sauce
  10-12 mint leaves finely chopped
  1/2 tsp. garlic crushed fine
  salt to taste
  
  Method:
  For marination:
  
  
  Cut paneer into 1 chunks.
  Mix all ingredients for marinade, till well blended.
  Put paneer pieces in marinade.
  Toss till all chunks are well coated.
  Marinate for 1 hour.
  To proceed:
  
  
  Remove pieces from marinate.
  Do not discard remaining liquid. Keep aside.
  Brush on all sides with butter.
  Place on a nonstick baking tray.
  Place under a hot grill till golden.
  Flip and ensure the other side is cooked too.
  Keep aside.
  Heat oil in a heavy saucepan.
  Add ginger, garlic stirfry for a moment.
  Add onions, stirfry till tender and light pink.
  Add capsicum, tomatoes, stir fry for a further 2 minutes on high.
  Add all sauces, salt, stir.
  Add any leftover marinade to the veggies.
  Sprinkle cornflour, stir further 1 minute.
  To serve:
  
  
  Place paneer chunks in centre of serving dish.
  Arrange stirfried veggies around paneer in a ring.
  Garnish with coriander. Serve piping hot.
  
  
  Paneer Mutter
  
  Ingredients :
  Amul Paneer - 300 gms.
  Green Peas - 275 gms.
  Oil - 80 gms.
  Onion - 175 gms.
  Ginger Garlic Paste - 25 gms.
  Yoghurt - 150 gms.
  Red Chilli Powder - 1 tsp.
  Coriander Powder - 1 tsp.
  Tomato - 100 gms.
  Cashewnut Paste - 25 gms.
  Charmagaj Paste - 20 gms.
  Garam Masala - 1/2 tsp.
  Cream - 50 ml.
  Green Chilli - 5 Nos.
  Fresh Coriander Leaves - 25 gms.
  Saffron - a pinch
  Salt - to taste.
  
  
  Preparation :
  1. Make a puree out of tomato in a blender.
  2. Boil the onions in water for 8 minutes, strain and puree.
  3. Take oil in a degchi and add boiled onion paste. Stir for 6 minutes and add ginger garlic paste.
  4. Bhunno for five minutes and add red chilli and coriander powder. Stir and add tomato puree and salt.
  5. Bhunno till oil leaves the masala, add yoghurt, beaten to a smooth texture and stir. Add little water, green peas and saffron.
  6. Cook for 10-12 minutes till the oil leaves the masala. Add little water, green peas and saffron. Cook till green peas are tender.
  7. Cut the fresh paneer into cubes and fry in oil till golden. Dip in cold water.
  8. Squeeze the paneer and add to gravy.
  9. Mellow the gravy with cream and serve hot garnished with fresh coriander leaves and slit green chillies
  
  Paneer Pudding
  
  Ingredients
  
  Grated Paneer 1 cup
  Cornflour 4 tbsp
  Sugar 1/2 cup
  Water 2 cup
  Vanilla Essence few drops
  Chopped Pistchios 1/2 cup
  
  Method
  
  
  Make the thin sugar syrup of water and sugar. Add grated paneer and let it cook for few minutes.
  Add diluted cornflour and cook it till it slightly thickens. Add vanilla essence
  Remove from fire. Transfer to serving dish.
  Garnish with chopped pistachios.
  Referigerate and serve chilled.
  
  Rasmalai
  
  Note: Do not tie the paneer in a cloth and press for rosogullas and rasmalai. Just hold under running water, press out extra water and knead gently with fingers not palms. Always use freshly made paneer from cow's milk for best results.
  Ingredients
  
  Paneer - 250 gms (fresh and soft)
  Water - 6 cups
  Sugar - 2 1/2 cups
  Full Cream Milk - 1 litre
  Cardomom Powder - 1/2 tsp
  Almonds & Pistachios - 2 tsp (thinly sliced)
  Few strands saffron.
  
  Method
  
  Put 1 1/2 cups of sugar and water to boil.
  In another pan put the milk & 1 cup sugar to boil.
  Make balls and flatten to patties (1" diameter) and gently let into the boiling water.
  Cover with a perforated or partially covered lid.
  Boil for 12-15 minutes.
  On touch the rasmalai should spring back, to be done.
  Boil milk to 2/3, add cardamom, sliced nuts and saffron, well dissolved.
  Gently remove each rasmalai, drain water and transfer to milk.
  Allow to boil further 2-3 minutes.
  Remove from fire, cool to room temperature.
  Chill for 3-4 hours before serving.
  
  Paneer Parathas
  
  Ingredients
  
  For the Stuffing
  
  250 gm finely chopped Paneer
  1 chopped Onion
  1 tbsp. Chopped Coriander
  
  For the dough
  
  3 teacups whole Wheat Flour
  2 tsp. Ghee
  1/2 tsp. Salt
  
  Method :
  
  
  Make the stuffing by mixing the paneer, onions, coriander leaves, chillies. Add salt to taste.
  Sieve the flour with the salt. Mix Ghee to flour.
  Add water to make dough and make into 8-10 small portions.
  Take a small portion and roll out into a thin round chapati. Smear a little Ghee on the chapatti and spread the paneer mixture. Fold the side to form a rectangle. Press sides lightly.
  On a pan smear Ghee lightly. Place the paratha and fry both the sides till brown patches appear.
  Repeat with rest of the dough.
  Serve hot with Butter, Pickle.
  Makes 8-10 parathas
  
  
  Paneer Stuffed Aubergines (Brinjals)
  Ingredients
  5-6 long firm aubergines (preferably seedless)
  1 cup crumbled fresh paneer
  1 tbsp. paneer grated
  5 green chillies crushed
  1/2 tsp. ginger grated
  1/2 tsp. garlic grated
  2 tbsp. cheese grated
  1/2 tsp. ajwain seeds
  1/2 tbsp. coriander finely chopped
  salt to taste
  1 tbsp. melted butter
  
  Method
  
  
  Make lengthwise slits in the aubergines.
  Place in boiling salted water for 5-7 minutes.
  Drain and pat dry with a kitchen towel.
  Mix all other ingredients except butter.
  Stuff mixture well into brinjals.
  If necessary tie with a string to keep intact.
  Melt butter and brush over all brinjals.
  Arrange in a shallow casserole, side by side.
  Before serving, grill in a hot oven, till skins sizzle well.
  Remove and unstring if tied.
  Garnish with a tbsp. of grated paneer.
  Serve hot with naan or rice.
  
  Channa- Paneer Salad
  
  Ingredients
  
  2 cup kabuli channa (boiled)
  2 potatoes
  150 grams paneer (cottage cheese)
  2-3 firm tomatoes
  1 onion
  2 green chillies
  1 bunch coriander leaves
  salt, red chillie powder to taste
  1 tsp chaat masala
  juice of one lemon
  
  
  Method
  
  
  Boil the potatoes (microwave for 5 mins or pressure cook) and cut them into tiny pieces.
  Finely chop, tomatoes, green chillies and onions.
  Cube the paneer into small pieces.
  In a large salad bowl mix together the boiled channa, potatoes, onions, tomatoes, paneer and green chillies.
  Add salt, red chillie powder, chaat masala and lemon juice.
  Add finely chopped coriander leaves.
  Mix the whole salad together and chill for a couple of hours.
  
  Palak Paneer
  
  Ingredients
  
  Spinach - 500 gms
  Onions - 5 medium sized
  Garlic - 2-3 flakes
  Cooking oil - 6-7 tbsps
  Cummin seeds - 1 tbsp
  Paneer - 150-200 gms
  Salt to taste
  Garam Masala, Geera Powder, Chilli Powder
  
  Method
  
  
  Cook the spinach in water.
  Drain the water and then make puree of the spinach leaves.
  Cut 4 of the onions finely and saute them till transparent.
  Grind the other onion and the garlic flakes to a fine paste.
  Add this paste to the sauted onions. Also add the puree and the spice powders. Add some water if necessary.
  Let boil for a minute or two.
  Cut the paneer to cubes of desired size (preferably not too small). Fry this in oil till golden brown,
  Add this paneer to the prepared palak.
  Serve hot with rice or rotis.
  
  Paneer with Babycorn
  
  Method:
  
  
  Fry 2-3 chopped onions in about 3tbsp of oil.
  Add 2 green chillies chopped finely.
  When onions are lightly brown, add 1 tbsp of maida and stir constantly.
  Add 1 tsp. of red chilli powder, a pinch of turmeric powder, 1 tsp of dhanya powder and salt to taste.
  Cook well.
  Add 3-4 chopped tomatoes.
  Cook till tomatoes are tender.
  Grind the entire mixture in a mixie with little water.
  In a separate vessel fry square pieces of paneer with babycorn.
  Add the grinded masala and little water and cook on slow flame for 4-5 minutes.
  Garnish with coriander and serve.
  
  
  Stuffed Paneer Potatoes
  
  5-6 medium potatoes
  1 cup grated or crushed paneer
  4-5 green chillies
  1" piece ginger
  2-3 cloves garlic
  1 crushed red chilli
  1 sprig spring onion finely chopped
  1 tbsp. butter or ghee
  1 tsp soya sauce
  1/2 tsp sugar
  salt to taste
  Method
  
  Wash and peel the potatoes raw. Pressure cook for one whistle only. Cut a coin on the potato vertically and scoop out the inside leaving a thick wall. Use a potato scooper.
  
  Mix the scooped potato, paneer, green chillies, salt well. Carefully stuff the mixture in the potatoes close mouth with the coin - shaped lid.
  
  Heat ghee or butter, add the crushed chilli, garlic and ginger. Fry for a minute. Add the spring onion and sauce, sugar and salt.
  
  Carefully slide potatoes in and see that they are coated with the seasoning. Before serving transfer carefully to casserole and bake in a hot oven for 7-8 minutes.
  
  Serve hot with garlic rolls and tomato soup.
  
  
  
  Paneer Kalakand
  
  Ingredients
  
  1 cup slightly meshed fresh cottage cheese.
  1/2 cup milk powder (full cream)
  1/2 cup powdered sugar
  1 table spoon fresh curd
  A pinch of cardamom (elaichi) powder
  Silver sheets (warak) - if you like it
  
  Method:
  
  
  Mix all the ingredients well and put in a greased tin.
  Steam it for 15 minutes and allow to cool down.
  Then cut into square pieces.
  Refrigerate before serving.
  Decorate it with warak if you like so.
  It lasts about a week in refrigerator.
  
  courtesy: bawarchi
  
  
  
  
  
  
  
  
  
  
• From: uma (@ 203.116.61.131) on: Sun Aug 17 23:15:21 EDT 2003
  
  Dear Ammu,
  as i had promosed, here is the recipe for kerala paratha, i had found it in one of the recipe web sites. i tried it as per the procedure given below (and also followed the timings) it turned out very well. but i also tried making it after more than 2-3hrs (after the specified time)it was hard. so pls follow carefully... :
  KERALA PARATHA
  Ingredients
  8 cups white plain flour
  2 eggs , beaten (vegetarians can avoid this)
  1 teaspoon salt
  2-3 tablespoon of sugar
  7 tablespoon butter or ghee, melted
  2 cups water
  2 tablespoon condensed milk (optional)
  1/2 cup ghee or oil for frying
  Preparation
  Sift flour into a bowl , add eggs, salt , sugar and melted butter. Combine water with condensed milk and add to the mixture. Mix well to make a soft dough. Roll dough into a ball and cover with a damp cloth. Leave to rest for 30 minutes to one hour. After that make dough into small balls. Coat in ghee or oil, cover and leave to rest for a minimum of 30 minutes. Heat an iron pan, coat with oil. Flatten dough balls and stretch the ball as far as possible. Fold edges inward, continue until you have a round shape of 6 inches diameter. This will make it into layers. Fry the roti individually until crisp and golden, adding more ghee or oil as necessary. A good paratha should be crisp outside and very soft inside.
  
  hope you will like it...
  tks
  uma
  
  
• From: uma (@ 203.116.61.131) on: Wed Aug 20 23:13:43 EDT 2003
  
  dear ammu
  did you try kerala paratha??
  did you like it?
  pls reply
  tks
  uma
  
  

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