PANEER PEDA / BALLS / BURFI - MY 100 th POST

Serving size - 12 to 15 mini balls

Preparation time - 15 to 20 minutes (before & after cooking)

Cooking time -  less than 10 minutes

 

 

PANEER BALLS/BURFI/PEDA is my 100th post. I'm very happy to share it with you all.  I thought of posting my 100th recipe must be sweet, simple and rich dish. I decided this recipe as my 100th post. Hope you all will enjoy my 100th post. Let me come to the into of paneer burfi/balls/peda. Before that I would like to say sorry for the delayed post due to my health issue.

I don't want to give intro about paneer. You all know very well about it. Let me tell you the differences between paneer peda, paneer balls and paneer burfi. 

Paneer Peda - It should be very soft to eat.

Paneer Burfi - It should be less softer than pedas.

Paneer Balls - While making balls, it gets tighten. So, it should be bit harder than the burfi. It is also soft dish.

Hey please forgive me for not posting pictures of paneer peda. I made only 2 pedas. My little one had taken both before I took pictures. I'll post it in future :)

Ingredients

 

 

Paneer - 7 oz.
Sugar - 3/4 cup
Cardamom powder - 1/8 tsp
Saffron - 2 or 3 strings
Milk - 1 1/2 tbsp
Pistachio/ Almonds - few for garnishing
Ghee - little

Method

Paneer Balls / Burfi 

 

Grind all the ingredients

Correct stage for peda

 

Perfect consistency for Burfi

Paneer Ball

 

1. Take paneer out from the freezer and allow it to get softer.
2. In the mean time, take the boiled milk and add saffron to it. Milk color will change into yellow.
3. Slice paneer into pieces.
4. Grind paneer, sugar and cardamom powder using blender. Add saffron milk to the grounded paneer and grind again.
5. Transfer the grounded paneer into the non - stick pan. If you want add food color to the mixture.
6. Stir continuously until it absorbs all the water and it looks like a dough. Take out from the flame and spread it on the greased plate and garnish it with pistachios or almonds.
7. Allow it to cool for sometime. Cut it into desired pieces using knife or cookie cutter. Paneer burfis are ready.
8. Else, make them into balls using ghee if you prefer. Paneer balls are ready. 

Paneer Peda

1. Follow steps 1 - 5 of paneer balls/burfi.
2. stir continuously for 2 or 3 minutes. Allow it to absorbs water slightly and once it comes to semi solid consistency or not sticky more on the spatula pour it to the greased plate.
3. Allow it to cool for sometime. Note : It should be soft for pedas.
4. Divide them into small portions, make them into balls and finally press each of the balls in between 2 hands. Please use ghee before going to do
5. Press slightly on the center of the peda using thumb for placing almond or pistachio.

NOTE

You can also use home made paneer. But it is easy to prepare.

BOTTLE GOURD KOOTTU WITH MOONG DAL

Serving size - 2

Preparation time - 10 minutes

Cooking time - 10 minutes (pressure cooking time is not included)

 

 

It is the most common dishes in our country side cooking. These are all comes under watery veggies(neer kaai). It keeps our body cool. It really subsides the heat of our body and has a lot of vitamins and minerals. We are going to pressure cook veggies and dal in this recipe. Why should we pressure cook? - It saves time as well as gas or electricity.  I'm happy to share this regular menu with easy and time consuming recipe  now. I'll post my new experimented recipe as soon as possible. Keep on grabing.

Ingredients

Red chillies - 2
Mustard seeds - 1/2 tsp
Urad dal - few (optional)
Curry leaves - 4 or 5
Oil - 1 tsp
Salt - as required

To Pressure cook

Bottle gourd - 1/2 no.
Moong dal - 1 tbsp
Water - 1/3 to 1/2 cup  

 

To grind
 
Coconut - 2 or 3 tbsp
Cumin seeds - 1/3 tsp
Rice flour - 1/4 tsp
Water - 3 tbsp (or more if needed)

Method

 

 

1. While pressure cooking rice to our regular meals, you can pressure cook bottle gourd, moong dal and water in a seperate vessel.
2. Remove the cooked veggies from the cooker. Mix well to smash the dal, not the veggies and keep it aside.
3. Grind all the ingredients under "To grind" Subheading to a fine paste.
4. Add salt to the veggie mixture and mix well. Allow it to boil for 2 or 3 minutes or until it is very hot.
5. Add the coconut paste to the mixture and allow it to boil until the raw smell goes from the coconut paste.
6. To seasoning the kootu, heat oil in a small pan, add mustard seeds. Once it splutters, add curry leaves, urad dal and red chillies. Fry for a minute or 2. 
7. Finally, add the seasoning to the bottle gourd koottu.

Note:

1.  While pressure cook the veggies and dal, there should be enough water. Otherwise, it will get dry and tasteless.
2. While smashing dal, you should not smash the veggies much. 
3. While seasoning, the urad dal should not get burnt. If it get burnt, it will spoil the whole dish.

I am going to link this recipe to 

Cooking With Seeds Event - Yellow Moongdal and Priya's host page

PUDALANGAI / SNAKE GOURD PORIYAL

 

Ingredients

Pudalangai - 1
Moong dal - 1 tbs
Salt - 1/2 tsp
Red chilli - 1 1/2
Curry leaves - 3
Mustard seed - 1/4 tsp
Hing powder - a pinch
Grated Coconut - 2 tbs
Oil - 2 tsp

Method

1. Cut pudalangai into half in lengthwise, then into thin slices.
2. Add moong dal and salt with the sliced pudalangai and allow them for half an hour to one hour.
3. Heat the pan with oil and start seasoning by the following order.
4. Mustard seed, once it gets splits, add curry leaves, hing powder, red chillies.
5. Then add, pudalangai mixture, once it gets cook, off the stove and add grated coconut.
6. Serve it with any rice.

I am going to link this recipe to 

Cooking With Seeds Event - Yellow Moongdal and Priya's host page

MOONG DAL BALLS/ PAYATHA URUNDAI

Ingredients

Moong flour - 1/2 cup (roasted)
Sugar powder - 1/2 to 3/4 cup
Ghee - 4 tbs
Cashews - 1 or 2 tbs
Cardomom powder - a pinch

Method

1. Put one tablespoon ghee in a pan and fry cashews, then keep it aside.
2. Add remaining ghee and fry the moong flour until the raw smell goes and good aroma comes.
3. Transfer the flour into another vessel and add sugar powder, cardomom powder, cashews. Mix well. The flour must me hot to touch.
4. Take flour in your handful and make them into small balls.
5. You can get around 10 balls.

Note:

• You should heat ghee in low flame.          
• Instead od Moong flour, you can fry moong dal in a dry pan and allow it cool, then grind it nicely.
• While making balls, flour is not hot enough, heat the ghee and mix it with flour to make the flour hot.
• You can also use fine granulated sugar too. Add sugar is upto your taste.

I'm sending this to

Cooking With Seeds Event - Yellow Moongdal and Priya's host page

BENGALI CHANAR JALEBI / PANEER JALEBI - SNC CHALLENGE - 9

June month challenge is BENGALI CHANAR JALEBI and CHETTINAD PAKORA KUZHAMBU. We south team have to make Bengali chanar Jalebi

Today is the FATHER'S DAY. I gave this special treat to my DAD. Anyone can be a FATHER, but it takes someone SPECIAL to be a DAD like you!

HAPPY FATHER'S DAY APPA

.

I am going to repeat the same story. Please don not think that I am boring you all. Just for spreading SNC to the blogosphere, I am repeating the same. It will be helpful to improve our SNC TEAM.

ABOUT SNC 

SNC (South vs North Challenge) is a challenge between north indian and south indian teams which is hosted by Divya Pramil (baby boss) from Youtoocancook 

 

• Motive of the SNC is to learn different regional food recipes from our co-bloggers. 
• Every month one member from north team challenges the south team and one member from south team challenges the north team.
• We have sufficient time to finish the challenge. Every month 1st, they post the challenges and we have time to finish it off until the end of the same month.
• Divya pamil allotted some points for the recipe posts. According to that, the winning team will be announced by her around second week of every month.
• If you would like to participate in this event, please contact divya.pramil@gmail.com. She will help you definitely. 

About the challenge of every month

SNC Challengers 

               North Indian                            South Indian

1. Shruthi - Shruti Rasoi                      Divya Prakash - Divya's Culinary 
                                                                                               Journey

 

2. Pallavi - Cook Eat Burp                  Yashodha        - Yashodha's Kitchen

 

3. Meena - Random Ramblings           Sherin             - Kuk's Kitchen


4. Manjula Bharath - Desi Fiesta         Ramya krishmoorthy - Lemon   
                                                                                                  Kurry

5. Sanoli Gosh - Sanoli's kitchen         Tamilarasi sasikumar - Tamil's
                                                                                                   Kitchen


6. Kirthi choudary - Flavors from        Swasthi  - Indian Healthy
                                 my Kitchen                           recipes

7. Hetal Acharya  - Gujarathi Zaika     Shama Nagarajan - Easy2cook
                                                                                               recipes

8. Nabanita Das    -  Esho-Bosho         Qubanika Meetha - Hydrabadi
                                 Aaharee                                               Cuisine
            


9. Chandrani         - Cuisine Delights   Priya Suresh - Priya's 
                                                                                      Versatile Recipes
 

SNC - WINNERS

OCT  2012 - NORTH TEAM

 

NOV 2012 - SOUTH TEAM

 

DEC 2012 - SOUTH TEAM

 

JAN 2013 - SOUTH TEAM

 

FEB 2013 - SOUTH TEAM

 

MAR 2013 - NORTH TEAM

 

 

SNC - Queen of the month

 

October 2012 - Shruthi Dhingra from Shruthi rasoi

November 2012 - Meenu aunty from Random ramblings

 

December 2012 - Manjula Bharath from Desi Fiesta 

January 2013     - Gayathri Kumar

February 2013   -  Santhosh Bhangar

March  2013     -  Sanoli Gosh from Sanoli's Kitchen and Sangeetha

April & May 2013 - Waiting for the results

BENGALI CHANAR JALEBI / PENEER JALEBI - SNC NO :9

I am a part of south team. This month our friend Priya from Priya's Versatile recipes represent from south team is challenged north team friends with Chettinad pakora kuzhambu and our friend Chandrani from Cuisine Delights challenged our south team with Bengali Chanar Jalebi 

About Bengali chanar Jalebi

 

It is a bangali dessert which is made up of fried paneer with some ingredients coated with thick cardamom flavored sugar syrup.  All of them are made this dessert using fresh paneer, but due to my health issue I could not do lot of works. But I was not participated in the SNC challenges for the past 5 months. I am really feeling guilty. SO I made this dessert bit different from your original version.

This is the quickest version for the friends who are not feeling well to do work like me :)

I used ready-made paneer. I used to keep sugar syrup in the microwave within 10 minutes :)

Ingredients

For Sugar Syrup

Sugar - 1 cup
Water - 1/2 cup
Cardamom powder - a pinch
Saffron - 2 strings (optional)

For Chanar jalebi

Paneer - 7 0z.

All purpose flour - 3 tbsp

Milk - 2 tsp

Baking soda - 1 tsp

Oil - to deep fry

 

 

To Garnish

Pistachio - 3 or 4 (Crush it)

Almond - 2 (optional)

Method

• For sugar syrup, add all the ingredients and mix well. Microwave it for 4 minutes. Stir every 1 or 2 minutes. Sugar syrup is getting ready. Keep 1 or 2 more minutes or until it becomes neither thin nor thick. It should be in the sticky consistency. 

• For jalebi, add all the ingredients except oil in a pan. Mix all the way until the paneer becomes soft and smooth.
  
• Take a small part from the dough, make it to a ball, roll it to a long tail, shape it like pretzel or your desire shape. Do the same for all the dough.
  
• Keep oil in a pan with medium flame for deep frying. Fry all the jalebis until it becomes golden color.
  
  
• Put them on the paper towel for few seconds and immediately shift all of them into the thick sugar syrup.   
  
• Garnish them with pistachios and almonds.

 

 

 Bengali chanar jaliebi came out very well. I am an ardent lover of sweets. It is a delectable dessert and my extreme thanks to Chandrani from Cuisine Delights for introducing this wonderful delicious recipe. 

I am going to link this recipe in the Chandrani's space for SNC - 9.