Paneer in White Sauce / Paneer in white gravy

There are so many paneer side dishes out there and this one is a delicious addition… I made this one to serve along with roti and it tasted so yummy… I generally love recipes which do not need much chopping as I am little slow in chopping.. Since most of the items in this are grinded, you do not have to worry about chopping them perfectly… so it is one of my favorite recipes.. This Paneer in white sauce is a rich and creamy side dish..

Homemade Cream Cheese

Cream Cheese is a delicious condiment served along with bagel and crackers. It is also used as an ingredient in making deserts like Cheesecake and Mousse. I got this recipe from Gayathri's blog and with only 2 ingredients, this is surely a keeper recipe.

Fruit Rice

Today's recipe with fruits is very interesting form of rice. It is a great idea to pack for lunch, for parties and also a quick dinner.. The flavor is mild and will be little sweet, so please serve them with spicy side dish.. I served them with spicy Aloo Gobi. I got this recipe from a TV show.

Carrot Almond Laddu–Diwali Sweets

Laddu - this word makes a lot of people drool... For my daughter it relates to strength and power.. All thanks to the Chhota Bheem cartoon she loves where laddu is a symbol for strength.. And traditionally laddu is made by frying gram flour and dipping them in sugar syrup.. Today we are going to see a laddu, a recipe I got from Priya’s space which requires no frying..

Paneer Tikka–A perfect Appetizer

Paneer Tikka is a very popular appetizer or starter. It has its unique taste and aroma. It is made from marinated paneer and veggies. The spices added in the marination is a personal  choice. When marinating is ready, then the dish can be done in 15 – 20 minutes. You could also serve this as a side with roti, naan, pulao or kulcha. Try them with etandoor. I have made them on the tawa here..

Paneer Butter Masala–w/o Onion and Garlic

One of the very common North Indian Side we order in the restaurant is Paneer Butter Masala. This was the first side dish I got introduced to when we tried North Indian food. It is also a very popular menu part of most menus serving North Indian food. Serve this with roti, naan or pulao and enjoy the meal. Normally I make them with onion and garlic, but today I have omitted them both.

Lachedar Paneer - Orissa

Orissa or Odisha is in the Eastern part of India. It is quite famous for the Puri Jagannath Temple.. The kitchen of Puri Jagannath temple was one of the largest in the world with about 700 chefs working with 750 wood burning clays.. Wow that kitchen would be a treasure to watch. Around 10000 people are fed each day and the very popular Rasagulla and Khiri is from this state. The spices and flavors in Oriya Cuisine are very subtle and mild compared to the other Indian states. Only 6% of the Oriya population are vegetarian and I did quite a search to find this very delicious Paneer dish. I got this recipe from here and made very few changes. . This is a dry curry and goes very well with roti, naan or pulao. We loved it simplicity and flavor.. This dish has a creamy taste from the cashew paste and tastes very flavorful from all the spices added.

Goan Style Paneer

Goa is a coastal state of India along the Western region, located along the Arabian Sea and has beautiful beaches and historic sites. Goa is the smallest state in India by size and is the fourth smallest by population. Although it is the smallest state, it has the highest GDP per capita. Goa’s history goes back 20,000 – 30,000 years.. From wiki – “Goa's history goes back 20,000–30,000 years. The rock art engravings exhibit the earliest traces of human life in India.^[9]:p.254Upper Paleolithic or Mesolithic rock art engravings have been found on the bank of the river Kushavati at Usgalimal.^[10] Petroglyphs, cones, stone-axe, and choppers dating to 10,000 years ago have been found in many places in Goa, such as Kazur, Mauxim, and the Mandovi-Zuari basin.^[11] Evidence of Palaeolithic life is seen at Dabolim, Adkon, Shigao, Fatorpa, Arli, Maulinguinim, Diwar, Sanguem, Pilerne, and Aquem-Margaon etc. Difficulty in carbon dating the laterite rock compounds poses a problem for determining the exact time period.^[”The cuisine is highly influenced by the Hindu origin, but has high impact from the Portuguese with their colonization for about 400 hundred years. Seafood is a big part of Goan cuisine. Staple foods are rice and fish with strong spices and intense flavors. I got this recipe from here and made very few changes.. This recipe has its sourness from tamarind, distinct flavor of the coconut milk and delicious taste of paneer..

Malai Kofta / Malayi Kofta

Malai Kofta is a very rich and creamy Indian Side dish. It tastes amazing when served hot with roti, naan or paratha. Malai means cream and kofta defines the shape.. You can make this less rich by substituting milk for cream and water for milk. But indulge in this with this creamy and silky way and you are sure to try them again soon…Also add the koftas just before serving or they will become soggy. Stuffing is a personal choice, but paneer and potatoes need to be there. This is a dish which can go wrong easily if there is excess moisture in the balls. Make sure that the balls are dry. Also when frying the balls, add one ball and see if it comes perfect fully before adding more. If it breaks open in oil, then it has moisture, so add more flour and fry again. Once you get the kofta fried fine, then add a few in a batch and fry them. Linking this with Nupur’s page and Divya’s page

Paneer Kheer or Crumbled Basundi–Diwali Sweets

Paneer Kheer is a kheer made with paneer. I am naming this also as crumbled basundi for its texture and taste. The recipe makes about 2 small cups of the kheer. The beauty of this dish is the satisfaction you get even when you eat a small cup.. So delicious and so soothing.. Adjust the sugar to taste and make sure you use fresh paneer.. I got this recipe from here and love it!!! Celebrate this Diwali festival with this simple and delicious kheer!!

Paneer Khalimirch Masala

A very fascinating name was which that attracted me to this dish while I was watching a TV show.. I noted down the recipe and made it.. We loved the flavor and I served this with roti..

Mishti Doi – Easier method

Mishti Doi, the word makes me so nostalgic. Takes me back to school days when I spent one year in Calcutta (now Kolkata) and we used to enjoy this delicious mildly sweet and mouth melting sweet called Mishti Doi which was served in individual earthen pots. To me mishti doi, as the name says - Mishti means sweet doi means dahi means curd. So Mishti doi is sweetened curd. When I learned to Shrikand which is also a sort of sweetened curd, I thought it is the same as mishti doi but with another name.. and Yes I was wrong. Mishti doi is done way differently than Shrikand. I searched internet for this recipe and got the traditional way of doing it where the milk is reduced to half and then it is made to a curd.. Now I also saw a lesser difficult method from here and the lazy in me liked the easier method.. I am sharing this for BM with Sweets from Bengal (Course wise meal from any state).

Channa Jalebi / Paneer Jalebi

For this month's SNC Chandrani of the North team challenged us South Team with a delicious Bengali Sweet. West Bengal is very famous for its milk sweets. This jalebi was literally mouth melting.. Little different than the regular jalebi and you can play with the shapes.. I made the standard round shape.. It was delicious and we all enjoyed it. Thanks to Divya and Chandrani for this delicious challenge. I am also sharing this for BM with Sweets from Bengal (Course wise meal from any state).

Kesar Rasagulla

Rasagulla is a very famous Bengali sweet. It is primarily made from milk. Many sweets can be made as an extension to Rasagulla like Chum Chum, Rasamalai etc. Rasagulla can be made in different shapes if desired. It tastes best when served chilled. Also I felt that the taste is so much better after 2 or 3 days in fridge.. To add a small difference to the rasagulla which actually was not as small as I thought was adding Kesar (Saffron). A small pinch gave a beautiful color and wonderful flavor and aroma and I am happy that I tried the small difference.. (from wiki) – “It originally debuted in Orissa and was called as “Khirmohan”.” I have chosen this delicious sweet for BM for Course wise meal from any state. I have chosen sweets and Bengal..

Kalakand / Kalakandh

Kalakand is a Bengali sweet made with milk and paneer. I love milk sweet for their mild sweeter taste and the flavor of milk. This one has a very different texture compared to other milk sweets. I got this recipe from here and we loved it. This takes a lot of time to make, but is a serialized and simple process. For paneer, please try to use home made paneer as it has better taste and is more moist and soft.

Shahi Paneer–Paneer in Cashew based Sauce

Shahi Paneer is a rich and creamy side dish that tastes best when served hot. This is a great accompany to Naan, Chapatti, Roti or rice dishes. Shahi means royal and this dish comes with lot of richness and creaminess. Richness can be reduced if milk is substituted for cream. I have used cashews for the gravy, but you could also use almonds or a combination of almonds and cashew.

Paneer Pinwheels

Pinwheel is a leavened bread with stuffing which is rolled and then cut before baked. It is a great snack. It tastes best when served hot and can be accompanied with tomato Ketchup or a tangy and spicy chutney. The stuffing is really a personal choice and can be adjusted according to taste, preference and availability. It is pretty easy to do if the pastry sheets are available. I used ready made puff pastry sheets. This makes a great evening snack or perfect for parties.

Paneer Chettinad

Paneer is a type of cheese from milk. Paneer by itself has less flavor but has the capacity to absorb flavors well. This dish unlike most paneer dishes is done with both North Indian and South Indian spices. The flavors are very different and interesting. It goes very well with chapathi, roti, kulcha or pulao. I got this recipe from here.  The key in getting the best in this recipe is the fresh masala. This dish is not commonly found in restaurant menus, but this recipe is so flavorful and also simple – this one is a keeper.

Achari Paneer

A very interesting dish with Paneer. The same can be made with potatoes also. I was very skeptical while doing this dish for 2 reasons – no garam masala powder and no whole garam masala also. I have not tasted a paneer dish without these masala spices and was not sure how this will turn out. I got the recipe from here and this one is surely a keeper. This tastes best when served hot and goes well with roti, naan, white rice or pulao. I have used dried dill leaves here, you can use the fresh ones too. Make sure to chop them fine.