PANEER RECIPES |INDIAN PANEER RECIPES

Paneer (Indian cottage Cheese) is a very popular item and most of us love recipes using Paneer. I have compiled the Paneer recipes from my space Jeyashris Kitchen . Click on the image to view the recipe.

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SEMIYA KESARI | VERMICELLI KESARI RECIPE

Semiya Kesari i have tasted for the first time in my friend’s place when her mom made it for us. This was 2 years back. Though i noted down the recipe but somehow forgot to attempt it at home. Few days back when a reader asked me the recipe of semiya kesari i remembered of the recipe given by friend’s mom, and made it on the next day. Unlike Rava kesari, this semiya kesari needs less sugar only. Let me share the recipe of semiya kesari | vermicelli kesari. Check out my Rava kesari too.

INGREDIENTS: SERVES: 2-3

SEMIYA| VERMICELLI ROASTED	1/2 CUP
WATER	1 CUP
SUGAR	1/2 CUP
CARDAMOM POWDER	A PINCH
GHEE	4-5 TBLSP
CASHEW NUTS	6-7
ORANGE FOOD COLOUR	A PINCH

I used the roasted vermicelli, if you have unroasted just heat a pan and add a tsp of ghee and roast this into golden brown keeping the flame low. Vermicelli tends to burn fast so be careful.
METHOD:

• In a pan add 2 tsp of ghee and fry the cashew nuts into golden brown.
• Bring the water to boil in a saucepan.
• Keep it aside and add the vermicelli | semiya to this. Slowly add the boiled hot water to this and cook the semiya in low flame.
• Let the semiya gets cooked completely and let all the water gets absorbed.

• Ensure that it is cooked completely and add the sugar. If you add sugar before the semiya is cooked then it will give a rubbery texture.
• After adding sugar, the mixture will be bit watery. This will come to normal texture when you stir for sometime.
• Mix the food colour in a tsp of water and add it to the kesari.

• Add in the fried cashews, ghee and cardamom powder. Let the ghee starts oozing out and switch off the flame.
• Semiya kesari is ready to serve now.

• You can add fried raisins too.

        NOTE:

1. Always ensure that the semiya will get cooked properly.
2. Ensure that the semiya is nicely roasted. else it will be sticky.

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GOBI MANCHURIAN DRY |CAULIFLOWER MANCHURIAN DRY RECIPE

Gobi manchurian dry is a easy vegetarian starter recipe, which we generally order in restaurants but due to laziness never tried at home.Both my kids love Gobi manchurian  and one day i wanted to surprise them so made this gobi manchurian, and they enjoyed a lot and asked me to make this for their lunch box one day along with vegetable fried rice. So let me share the recipe of this easy ,crispy vegetarian starter Gobi manchurian. Check out chili paneer dry recipe 
Recipe updated with video

MUSHROOM PULAO RECIPE | EASY LUNCH BOX RECIPES

Mushroom pulao,i tried last week following the recipe which i learnt from my relative who made a vegetable pulao on my request. After our marriage we went to her house in Chennai for lunch and she made a delicious food and vegetable pulao with Chole was the main highlight. So when she came here last month, i remembered about that vegetable pulao and asked her to make that  for me. Later,I tried the same recipe using mushrooms.

Mushroom Pulao recipe

  Preparation Time : 5 mins | Cooking Time : 30 Mins |Serves: 3

     White button Mushrooms  12
     Basmati Rice  1 cup
     Cardamom  2
     Onion  1-2
     Mint leaves few
     Coriander leaves  few
     Green chili  2
     Sugar  a pinch
     Butter  1-2 tblsp
     Salt  to taste
     Lemon juice  few drops
     
     

Method with step wise pictures:

• Soak the basmathi rice in 1 and 1/2 cups of water for 5 minutes.
• After 5 minutes drain the water (keep the water aside) and in a pressure cooker add butter and add the cardamom and add in the drained rice. Saute for few minutes till all the moisture in the rice leaves out. 

• Add the water.
• Add salt and few drops of lemon juice ( lemon juice is added to retain the white color of the rice and it wont give any sour taste to the rice) .Cook the rice till 2 –3 whistles.

• Thinly slice the mushrooms and onions after washing it nicely.
• In a pan add little butter and add in the onions. Add little salt and saute them till they turn pink.

•  Add the thinly sliced mushrooms. Mushrooms tend to cook fast and so saute for a while and mushroom oozes out water too.

• Finley make a paste of coriander leaves , mint leaves and green chilli.
• In the pan add little butter and add this paste and add a pinch of sugar. Sugar is added to retain the green colour.

• Add this to the rice.

• Mix this gently and evenly. 
• Mushroom pulao is ready to serve. We had with Cauliflower masala.
• This is a perfect recipe for kids lunch box.

Note:

• You can make the same with vegetables.
• Always ensure that the veggies should be crunchy. Do not over cook the veggies.
• Mushroom pulao tastes great with paneer gravy too.

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ALOO CAPSICUM MASALA | ALOO SIMLA MIRCH RECIPE | SIDE DISH FOR ROTI

Aloo Simla Mirch is a very flavourful, onion tomato based masala which i can say a very perfect side dish for Roti. This Aloo Simla Mirch , we tried in a Indian restaurant in Hanoi (Vietnam) during our holiday. I wanted to recreate a similar one at home and tried this few days back at home . It was a super duper hit and the taste was close to the one which we tasted in the restaurant. I have few restaurant style recipes coming up here in the coming weeks.

INGREDIENTS: SERVES 4-5

ALOO |POTATO	2
CAPSICUM	1/2
ONION	2
GINGER GARLIC PASTE	1 TSP
CUMIN SEED	1/4 TSP
TOMATO PUREE	2 TBLSP OR 1 TOMATO
CORIANDER POWDER	1/2 TSP
CUMIN SEED POWDER	1/4 TSP
RED CHILLI POWDER	1/2 TSP
SALT	AS NEEDED
OIL	1 TBLSP

METHOD:

• Par boil the potatoes. Ensure not to over cook the potatoes. Let this be firm. Peel the skin and cut them length wise.

• Chop the onions very finely. In a pan add oil and the cumin seeds and add in the ginger garlic paste. When the raw smell goes off add in the chopped onions.
• When they turn translucent add the tomato puree.

• Throw in the red chilli powder, coriander powder , cumin seed powder, slat and garam masala.
• Keep in a low flame and saute well till the oil separates.

• Add  the potatoes and add 1 to 1 and 1/2 cups of water. Cover and cook for 5-7 minutes. Stir in between.

• Cut the capsicums lengthwise. Add it to the potato gravy.
• Mix well and let it boil for a minute and switch off the flame.
• Let the capsicum be crunchy.

• Flavourful aloo simla mirch is ready t serve. I didn’t add kasoori methi or coriander leaves in the last for garnishing as i want to enjoy the flavour of capsicum fully.

Note:

• You can add 1-2 tblsp of cream to bring richness to the gravy.
• Do not cook the capsicum, let this be crunchy.

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PURAN POLI RECIPE | PARRUPU POLI RECIPE

POLI WITH CHANNA DAL POORNAM

Puran  Poli |Holige Obbattu is a traditional sweet generally we make during Aavani avittam, Bogi pandigai and some people make during Ganesha Chathurthi too. I have posted the recipe of THENGAI POLI already. During my mom’s visit here 2 weeks back i asked her to make puran poli for me and i wanted to learn the procedure of making kadala paruppu poornam which when i tried first time went wrong. My mom is a super expert in making polis and i still remember my childhood days, she and my grand mother used to make polis in bulk and they happily share with our neighbours too. Me and my sister with our friends used to sit outside the kitchen with plates in hand and hot polis smeared with ghee are served on our plates. Those days we never care about the weight and eat heartily.
But now a days we are so diet conscious and nobody want to stuff themselves  with sweets.  This recipe yields 11 puran polis and finally i learnt the recipe of making kadalai paruppu poornam from mom , which you have already seen in my MODAKAM -WITH CHANNA DAL POORNAM post. Check out my carrot poli recipe with full Video.
UPDATE: As many readers faced issue while kneading the dough and the amount of oil used. As such the recipe is tried and tested at my home by me and my mom and given with precise measurements. But since i got feedback from readers, i wanted to check it out. Me and my mom tried this few times with the same measurements, and we had mixed results. Final inference is, the quantity of oil depends upon the texture of the flour. So first knead the dough with water and then add 3-4 tblsp of oil on the top of it and cover it and keep aside for 4-5 hours. We sincerely apologise for the inconvenience caused . For the first time in these 8 years of blogging, changing the measurement of the recipe (only the quantity of oil) in the ingredients list. Sorry again.