When I started experimenting with paneer, I didn’t know that I would stumble into a world of innovation. I won’t say that everything is mine. I have been inspired by so many groups and its members who post varities of paneer recipes and the ones I have come up are variations with twists to the recipes which would suit me and hubby perfectly. While I started, I didn’t know anything except for tikkas and soon it became monotonous. But once the varieties started, I got the hang of it. It became so much easier to develop recipes and I didn’t expect that this series would become a super hit. I daily get messages, mails and comments from readers that these recipes are so useful to them. I am so happy that my work is being appreciated by so many of you.
Coming to today’s recipe, I once mentioned in a previous post that I started making kozhukattai but ended up with paneer coconut rice. How can I not make kozhukattai? I just wanted to make some successful kozhukattais and when I got the isabgol pack, I did some changes to the original recipe an made them. Until the shaping part it went so well, but I was so afraid of the steaming part. I thought they will fall apart while steaming, but to my utter surprise, they held their shape so well. They were like spongy rasgullas, so soft and fluffy and after cooling, they firmed up like kozhukattais. And even during tempering they held their shape. I was so happy I nailed the experiment that day. As usual it made a delicious filling meal that day. Again for this recipe home made soft paneer works best. When making paneer, add 100 ml cream to 1 lt of milk and make paneer as usual. The resulting paneer is malai paneer which is uber soft and absolutely yum. Check my video on making malai paneer at home. I made this for the protein rich foods mega BM for September 2017, but with so many problems with the site, I couldn’t post it. So here I am posting this for another Protein rich dishes theme for this month’s BM.
Paneer – 200 gm
Grated Coconut – 1/4 cup
Salt – tot aste
Isabgol – 2 tbs
Ghee- 1 tsp
Mustard Seeds – 1/4 tsp
Curry Leaves – 2 sprigs
Green Chilly – 2
In a bowl mix together soft paneer, coconut, salt, isabgol and mix to form a soft dough. If using store bought paneer, run it in mixer until it crumbles and then make the dough.
Divide dough into small portions and shape them into small balls.
Arrange them in a steamer and steam cook for 10 minutes.
Remove them once cool.
Heat ghee in a pan and add mustard, curry leaves and chillies.
Add the prepared kozhukattai and salt to taste.
Give a nice mix and remove from flame.
Garnish with coriander leaves and serve.
Use my soft malai paneer for best results