LOW CALORIE MALAI PANEER

Hello everyone

I am here again after a long time. As my families paneer love is not hidden by anyone here ,who loved my blog. So thought , why not to come back in my usual style of paneer dish with low calorie.
I was making many dishes during this gap period but some how couldn't draft those recipes to share with you all. Today i tried this very delicious paneer dish in my way and viola it turned out so yummy that i couldn't resist me from sharing it on my blog.
Paneer is not only a yummy ingredient but also very good for health too, specially for kids. And thankfully almost all kids love it including my fussy eater. This is the reason i used to prepare paneer dishes in my house frequently.
Have you ever thought malai paneer without malai, then surely try this you will never regret. This dish is also going to be one of your favorite dish, i can bet.
Stepwise recipe is given below, hope you all will love to try.

LOW CALORIE MALAI PANEER

 Ingredients

2 cup cottage cheese ( paneer), cubed
4 big onions, thinly sliced
2 green chilies, finely chopped
1 big tomato, pureed
1 tbsp coriander powder
2 tsp kitchen king masala
1/2 tsp turmeric powder
2 tsp kasoori methi

Pinch of sugar
Salt to taste
Oil

For tempering:
1 tsp shah jeera or cumin powder (Simple jeera)
1/4 tsp asafoetida ( heeng)
1 black cardamom ( badi ilaichi)

Method:

First of all heat oil in a wok and add shah jeera, let it crackle . Add cardamom and asafoetida, sauté for few seconds.
Now add sliced onions and chilies. Fry for few mins then add all dry masala powders( kitchen king, coriander and turmeric powder)and some salt. Cover and cook ( stirring in between) it till onion become soft and spices are nicely fried.

Now add tomato paste and sauté till it start leaving edges of wok.

Add milk little by little, stirring constantly to avoid cuddling.

Let it boil and add paneer cubes and salt. Add some water or milk to adjust gravy consistency as per your preference.

Simmer for 4-5 mins. Now add kasoori methi and sugar, mix well.

Switch off the flame and your delicious low calorie malai paneer is ready to be served with roti/paratha/naan or even with plain rice or pulao.

* You can also add cream to get more richer gravy but then it will not be low calorie.

You can prepare this dish for your party menu too. Just make it and earn lots and lots of praise from everyone.

Hope you all will love this recipe and will definitly try. Don't forget to share your suggestions and comments, they meant a lot.

Happy cooking....

CHAM CHAM ( COTTAGE CHEESE SWEET)

Hello everyone

Today I am having another very delicious Bengali sweet recipe, which is loved by almost every sweet tooth. My son is a fussy eater yet he always love to relish on ras malai and once again he demanded me to make the same. But I made extra chhena to try my hands on Cham Cham too. He always want to have ras malai but after having Cham Cham , now he became fan of it too.Though the chhena ( cheese) made from carton milk is not as easy to roll into a nice dough but I managed to prepare these. That's why shapes are not as smooth as we get in market but taste wise, full marks given by my lil one.  Hope you all will love to try this delicious treat and come up with your feedback.

Step wise recipe is given below.

CHAM CHAM ( COTTAGE CHEESE SWEET)

Serves: 6-7 ( will make 12-14 regular size dumplings)

Time : 1 hr

Ingredients 

For chhena:

1 lt full cream milk ( cow's fresh milk is best)

2 tsp white vinegar/ lemon juice( as per need)

For syrup:

1 lt water

2 cup sugar

Few drops lemon yellow edible colour ( optional)

For garnishing :

1/4 cup dry desiccated coconut

Sliced pistachio and cherries

Method: 

For chhena:

Boil milk and switch off the flame. Add vinegar , 1 tsp at a time and mix well. Let it sit for some time and check whether it is cuddled or not. If needed add more vinegar and check. 

When all the milk is cuddled and whey is separated , strain it in a muslin cloth. Now wash it under tap water thoroughly to get rid of any vinegar in chhena. 

Now tie a knot on muslin cloth and hang it for 3-4 hrs or till all the extra water drips from it and it remain only moist not water laden. 

* don't cook milk after adding vinegar/ lemon juice, it hardens the chhena.

* But don't over do hanging your cheese as if the chhena become dry you can't make proper dough with it.

* don't add too much vinegar or lemon juice at a time, it will make your chhena hard. Add little at a time  and give some time to curdle and then use next batch.

* Always use only required amount of vinegar/ lemon juice. Vinegar gives much better result , so if possible go for vinegar instead of lemon juice.

Now your chenna is ready to be kneaded as dough. Knead this for 5-6 mins using your Palm to a smooth greasy non sticky dough ( it will release ghee when kneaded well).

 

* I used carton milk so my dough was not as much greasy and was sticky too. If you are using carton milk then don't expect a clean dough and knead for at least 8-10 mins. 

** While making it again this time , I used fresh cows milk available here in plastic gallon and is pretty better than carton milk to make chhena.

To get best chhena and sweet like store ones , I will advice to use cow's milk. 

** Here only packaged milk is available, so I used that. It's little tricky to use packaged milk for making chhena dough but not impossible. Just have some patience 😊, as I did 😜.

For cooking chhena dumplings in sugar syrup:

Boil water and sugar in a wide deep pan ( as chenna expands to double on cooking) till rolling hot. Add few drops of yellow color to the syrup. Now make small rolls of chhena dough as shown in pic and put in rolling hot sugar syrup . 

* Let it cook for a while to check it is not breaking during cooking. If it is breaking then knead your dough for more 2-3 mins and then make rolls.

If it's not breaking while cooking then add all the prepared rolls one by one carefully in boiling suger syrup.

 Cover with lid and Let it cook on high flame for 10 - 15 mins then lower the flame and let it cook for another 10 mins. Switch off the flame and let it cool down .

** If you feel your syrup is getting too thick, You can add some water to it while boiling.

* always add chenna rolls in rolling hot sugar syrup. If it's not boiling then rolls may scatter in syrup.

* To check whether your chhena rolls are cooked well, dip one cooked roll in normal water in a bowl. If the cooked chhena settles down then it is completely cooked otherwise cook for more minutes and check again for doneness.

* let the chhena cool completely in sugar syrup before removing it from pan to avoid breaking your chhena dumplings as they are too delicate to handle while hot.

Now remove all prepared chhena dumplings one by one on a plate. Now roll it in coconut powder and garnish with pistachio and cherry.

Let it chill in refrigerator before serving. You may also serve warm.

Your super delicious cham Cham is ready to please your guests and loving ones. 

Prepare these easy and tempting sweet dish and earn lots and lots of praise . 

I tried to short out all the do's and don't in my post but even if there is any thing left then please let me know in the comments box below so that I can clarify at my best. 

Hope you will love to try this super delicious sweet treat and don't forget to share your experience with me here, they meant a lot.

Happy cooking....

EGGLESS RAS MALAI

Hello everyone

Today I am having a very delicious Bengali sweet recipe, which is loved by almost every sweet tooth. My son is a fussy eater yet he always love to relish on these yummy sweets. He always want to have it. So thought why not to give it a try at home also to satisfy him to core. Though the chhena ( cheese) made from carton milk is not as easy to roll into a nice dough but I managed to prepare these. That's why shapes are not as smooth as we get in market but taste wise, full marks given by my lil one. Today I am not having step wise pics as it was not pre planned and also was not sure for the awesome outcome , so didn't click pics. But will try to explain at my best and will add pics too , when prepare it again. Hope you all will love to try this delicious treat and come up with your feedback.

** Updating stepwise pics too as per my promise☺️☺️

EGGLESS RAS MALAI

Serves: 6-7 ( will make 15-16 regular size dumplings)

Time : 1 hr

Ingredients 

For chhena:

1 1/4 lt full cream milk ( cow's fresh milk is best)

2 tsp white vinegar/ lemon juice( as per need)

For syrup:

1 lt water

1 cup sugar

For base milk:

3/4 lt milk

3-4 tbsp sugar ( as per taste)

8-10 strands saffron ( kesar) , soaked in 1 tbsp warm milk

1 tbsp pistachio, finely sliced

1 tbsp rose water ( optional)

Method: 

For chhena:

Boil milk and switch off the flame. Add vinegar , 1 tsp at a time and mix well. Let it sit for some time and check whether it is cuddled or not. If needed add more vinegar and check. 

When all the milk is cuddled and whey is separated , strain it in a muslin cloth. Now wash it under tap water thoroughly to get rid of any vinegar in chhena. 

Now tie a knot on muslin cloth and hang it for 3-4 hrs or till all the extra water drips from it and it remain only moist not water laden. 

* don't cook milk after adding vinegar/ lemon juice, it hardens the chhena.

* But don't over do hanging your cheese as if the chhena become dry you can't make proper dough with it.

* don't add too much vinegar or lemon juice at a time, it will make your chhena hard. Add little at a time  and give some time to curdle and then use next batch.

* Always use only required amount of vinegar/ lemon juice. Vinegar gives much better result , so if possible go for vinegar instead of lemon juice.

Now your chenna is ready to be kneaded as dough. Knead this for 5-6 mins using your Palm to a smooth greasy non sticky dough ( it will release ghee when kneaded well).

 

* I used carton milk so my dough was not as much greasy and was sticky too. If you are using carton milk then don't expect a clean dough and knead for at least 8-10 mins. 

** While making it again this time , I used fresh cows milk available here in plastic gallon and is pretty better than carton milk to make chhena.

To get best chhena and ras malai like store ones , I will advice to use cow's milk. 

** Here only packaged milk is available, so I used that. It's little tricky to use packaged milk for making chhena dough but not impossible. Just have some patience 😊, as I did 😜.

For cooking chhena dumplings in sugar syrup:

Boil water and sugar in a wide deep pan ( as chenna expands to double on cooking) till rolling hot. Now make small flat discs of chhena dough little bigger than a coin and put in rolling hot sugar syrup . 

Let it cook for a while to check it is not breaking during cooking. If it is breaking then knead your dough for more 2-3 mins and then make discs. 

If it's not breaking while cooking then add all the prepared discs one by one carefully in boiling suger syrup.

 Cover with lid and Let it cook on high flame for 10 - 15 mins then lower the flame and let it cook for another 10 mins. Switch off the flame and let it cool down completely before dipping in prepared milk .

** If you feel your sugar syrup is getting much thicker while boiling then add some water.

* always add chenna discs in rolling hot sugar syrup. If it's not boiling then discs may scatter in syrup.

* To check whether your chhena discs are cooked well, dip one cooked disc in normal water in a bowl. If the cooked chhena settles down then it is completely cooked otherwise cook for more minutes and check again for doneness.

* let the chhena cool completely in sugar syrup before removing it from pan to avoid breaking your chhena dumplings as they are too delicate to handle while hot.

For milk condensing:

Meanwhile your chhena dumplings were preparing, boil 3/4 lt of milk till it remain 1/2 lt. Add sugar and 

Saffron to it and simmer for 4-5 minutes. 

Switch off the flame and let it cool completely. Add rose water and pistachio. 

Now add prepared chhena dumplings one by one to it by squeezing a little, don't press too hard otherwise dumplings will break. 

Let it chill in refrigerator before serving.

Your super delicious ras malai is ready to please your guests and loving ones. 

Prepare these easy and tempting sweet dish and earn lots and lots of praise . 

I tried to short out all the do's and don't in my post but even if there is any thing left then please let me know in the comments box below so that I can clarify at my best. 

Hope you will love to try this super delicious sweet treat and don't forget to share your experience with me here, they meant a lot.

Happy cooking....

SPICY CHEESE STUFFED CHILLI

Hello everyone

Chatpata dishes always fascinate us, are you agree with me? Of course yes, who don't like some spicy tangy pickle or chutney along with their regular meal. They definitely increase the taste of a normal meal to double. So to satisfy our this fascination I prepared spicy tangy cheese stuffed chillies as cottage cheese is also one of the favorite ingredient of mine , ummmmm I can feel the zing of its taste still in my mouth. Absolutely delicious and yummy side dish you can prepare and keep it for later use also. 

Stepwise recipe is given below, do try and tell how's it turned out for you.

SPICY CHEESE STUFFED CHILLI

Serves: 4-5

Time: 30 mins

Ingredients

400 gms broad green chillies 

1 cup crumbled cottage cheese( paneer)

2 medium onion, finely chopped

3/4 cup grated raw coconut 

2 - 3 green chilies 

2 tsp ginger garlic paste

1 small lime size tamarind ( soaked)

1/2 tsp mustard seeds

1/4 tsp asafetida ( heeng) powder

1/2 tsp turmeric powder

1/4 cup water

Salt to taste

Spices to dry roast

2 tsp whole coriander seeds

1/2 tsp fenugreek ( methi) seeds

1/2 tsp fennel (saunf) seeds

1/2 tsp nigella ( kalouji) seeds

1/2 tsp carom ( ajwain) seeds

Method:

Dry roast all spices mentioned under dry roast column, till aromatic.

Now grind them with coconut, green chilies, ginger garlic paste, tamarind, 1/4 tsp turmeric powder and salt , to make a coarse paste.

Now heat some oil in a wok, add asafetida and mustard seeds. Let it crackle then add chopped onions and little salt.

 Fry till little golden , add remaining turmeric powder and saute . then add crumbled cheese and above made coarse paste , adjust salt .

 Fry for 2-3 mins and switch off the flame. Let it cool. 

Till then slit chillies lengthwise , so that they are attached from one side. 

Stuff cheese mixture in each chilli. Now heat some oil in wok and arrange stuffed chillies so that filling will not spill.

 Now add 1/4 cup water and cover with lid. Cook at medium flame till all water is evaporated and chillies get cooked with nice golden color on it. 

Don't forget to turn chillies in between to ensure even cooking of it. Be careful not to spill its stuffing. Your yummy tangy spicy stuffed chilli is ready to serve.

 Cut it in desired size, garnish with some grated coconut and serve with roti, rice and dal. A perfect side dish for spicy food lovers. You can increase or decrease ingredients according to your taste.

You can also serve it in your home party as it can be prepared a day before too. 

Hope you will definitely give it a try, please pour your valuable comments and suggestions, they meant a lot.

Happy cooking....