Paneer Archives : Soni's Food

Sriracha Paneer Spring Rolls for #SuperBowl

29 | 01 | 2019
By Soni Sinha

Appetizers have to be the best part of a party! Handheld bites are just perfect with a glass of wine while you’re engaged in your conversations. I love creating these easy recipes that make it look like you’ve slogged hard in the kitchen but only you know the truth! Keeping in mind the Super Bowl I’ve got for you these delicious Spring Rolls that are ready in no time. But these are not your average spring rolls. I’ve used paneer as the filling and wait till you hear about the flavors in the paneer. I made these for our cooking club and they disappeared in no time!

I decided to go with Sriracha in this recipe since I’m obsessed with it at the moment. Paneer and Sriracha work really well and that spicy kick from the Sriracha is my favorite part of this dish. If you don’t like paneer then Tofu would be a good substitute. I’ve also added green peppers for color and texture.

Grated Paneer is sautéed with onions and green peppers along with sriracha and soy sauce. Store bought Spring/Egg roll wrappers are all you need for this. Just fill and roll them and you’re ready to go. Deep fry to a crisp golden just before serving. A tad different from your average spring rolls these are a tasty treat for the Super Bowl or any gathering! Enjoy!

Sriracha Paneer Spring Rolls

Soni

Delicious spring rolls with sriracha paneer filling are an easy appetizer idea for the SuperBowl or any party!

5 from 1 vote

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Ingredients

250 gms paneer grated
1 large onion chopped fine
1 large green pepper diced
1 tbsp ginger garlic paste
2 tbsp soy sauce
3 tbsp sriracha
2 tsp white pepper
salt to taste
3 tbsp oil+more to deep fry
1 pkt spring roll/egg roll wrappers

Instructions

In a skillet heat the oil and saute onions until translucent.Add the ginger garlic paste and cook for a minute.With the heat on high add the peppers, soy sauce,sriracha and cook for another minute.Add the grated paneer and mix well.Add salt and white pepper.Check the seasonings.Add more sriracha if preferred.Fill each spring roll wrapper with about 2-3 tsp of the filling and roll as shown in the pic.Seal the edges with water.
In a deep skillet heat oil on medium and deep fry the rolls until cooked on the inside and crisp golden on the outside.Serve hot with sriracha ketchup (equal amounts of sriracha and ketchup).

Rasgulla-Cheese Dumplings in Sugar Syrup for #Diwali

17 | 10 | 2017
By Soni Sinha

I’m not much of a dessert person, but there are certain favorites especially few Bengali sweets that I’ve devoured since childhood and have very fond memories of. Spongy melt-in-your-mouth cheese dumplings called Rasgullas served in earthen clay pots were the highlights of many evenings at home growing-up. Sold at Bengali sweet shops, these delicious dumplings were often served along with another classic Mishti Doi (sweetened yoghurt with jaggery set in a clay pot).I gorged on them and still do whenever I get the chance!With Diwali round the corner, this amazing dessert seems just perfect to be shared on my blog today.

Rasgullas are spongy sweet cheese dumplings in sugar syrup that are incredibly delicious.The sugar syrup is flavored with rose water and saffron. They’re not overly sweet like most Indian desserts and the excess syrup can be squeezed out if too sweet is not your thing. In India these desserts are easily available at any Bengali sweet shop and you can enjoy them to your heart’s content.Abroad, not so much!You make your own when those cravings become unbearable and even more so in the festive season when you miss all those delicacies.They’re not that difficult albeit a bit time consuming, since you first make the chena/paneer and then proceed with the next steps.Once you have the chena ready, its only a matter of making the dumplings and the sugar syrup.The most important part in the process is massaging the chena until it releases the fat and your palms become oily.That tells you that its ready to be shaped into balls.

The balls are then dropped into the sugar syrup to soak up all the delicious flavors from the saffron and the rose water.These can be made a day ahead, so they’re perfect for a crowd.Serve them chilled garnished with some saffron strands and see them disappear!

‘Wishing you all a very Happy Diwali and may it illuminate your life with good health and all the joys of the world‘

You can also try other festive recipes below:
Aloo Gobi
Gobhi Mussallam (Whole Roasted Cauliflower)
Ricotta Cardamom Fudge
Easy Cardamom Coconut Balls

Rasgulla-Cheese Dumplings in Sugar Syrup for #Diwali

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Ingredients

1 ltr whole milk
3 tbsp lemon juice mixed with a little water
2 cups sugar
4 cups water
½ tsp rose water
few saffron strands

Instructions

Making the paneer/chena

Heat the milk in a deep bottomed pot on medium heat stirring every few mins so that it doesn't stick to the bottom.
Line a strainer with a cheese/muslin cloth.
Once the milk comes to a boiling point add 2 tbsp of lemon juice.The milk should start to curdle.If it doesn't, add a little bit more lemon juice.Turn off the heat and let it sit for 5 mins.
Pour the milk through the cheese/muslin cloth.
Now gather the muslin cloth from the sides and rinse the chena under running water.This helps get rid of the taste of lemon.
Tie the ends of the muslin cloth and squeeze the excess water out and hang it for about 30 mins until all the liquid has drained out.

To make the balls

The chena shouldn't have too much moisture or be too dry.
Now transfer the chena on to a tray and start massaging (this is the most important step to get soft spongy dumplings) with your palms for about 10 mins until your palms start to become moist with the fat from the chena.
Alternatively you can blend the chena in your food processor for just one minute and continue massaging by hand for abt 6-7 mins until it releases oil.
Once it reaches that point start making small balls making sure there are no cracks in them.Keep the sizes small since they puff up while boiling.
Heat the sugar water solution in a large pot with enough space for the balls to double up and add rose water and saffron.Bring to a boil and cook for about 5 minutes on medium heat.
Drop the balls gently into the syrup while its still boiling and cover it with a lid.Lower the heat to your lowest setting and cook for about 15 mins until they're all puffed up (they double in size).
Let it cool and transfer the rasgullas into the fridge to chill.
Serve chilled garnished with a few saffron strands.

Paneer Tikka Potato Poutine Bites #IdahoPotato #SundaySupper #FWCON

10 | 01 | 2016
By Soni Sinha

It’s National Sunday Supper Day!! I have been with this wonderful group for the past 4 years since joining in May 2012 and it has been an amazing journey!Sunday Supper is committed in their mission to bring back Sunday Supper around the family table in every home.You can also take the Sunday Supper pledge by clicking on this link.Our founder Isabel is a very inspiring woman with the way she has led and continues to lead our group. It has been a pleasure to share over 70 recipes for our Sunday Supper and I’m looking forward to many many more!!This day is even more special since we’re partnering with Idaho® potatoes in creating some delectable Poutine-Inspired recipes to celebrate our four-year anniversary!!Wait till you see the line-up we have for you!

You know that I love potatoes!My recipes using potatoes are far too many to share here but I particularly loved using Idaho® potatoes in my Indian Spiced Potato Pastry Shells and they’re always popular with our guests. Idaho® potatoes’ Russet Potatoes are my favorite and I use them in most of my potato recipes.Idaho® potatoes have a unique taste and texture due to ample mountain-fed irrigation and rich Volcanic soil. Look for the “Grown In Idaho” seal to get top quality Idaho® potatoes in your grocery stores.

I loved this Poutine Challenge thrown at us by Idaho® potatoes and decided to give my own Indian-Inspired spin on Poutine. Poutine is classic French Canadian dish of fries, cheese curds and gravy that I first tasted in Montreal.It was to die for! It has now gone global with chefs creating their own versions in different parts of the world! For today’s recipe I’ve come up with a savory spicy paneer tikka served over some garlicky roasted Potatoes that have been sliced and coated in warm aromatic spices like cumin and garam masala. I’ve made an Indian masala sauce to drizzle over these beauties and I have to tell you that they’re absolutely phenomenal!

Paneer is an Indian cheese that’s easily available these days at your local grocers or if you’re lucky to have Indian grocers nearby. You can also make it at home following this recipe. The paneer is cubed and marinated in yoghurt and some spices for a few hours to soak the deliciousness and then grilled until nice and golden. The potatoes are coated in a spice mix and roasted in a preheated oven and deliciously crispy. Indian masala sauce consisting of onions, tomato, spices and cream is drizzled over the assembled poutine bites and the robust flavors tease your palate like none other. The contrasting flavors from the smoky paneer tikka on top of the crispy spicy potatoes smothered in a slightly sweet and rich creamy sauce is pure joy! Enjoy!

Paneer Tikka Potato Poutine Bites #IdahoPotato #SundaySupper #FWCON

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Ingredients

Paneer Tikka

Paneer-8-10 oz
Greek yoghurt or thick plain yoghurt-1/2 cup
Crushed ginger and garlic-1 tbsp
Tandoori masala-2 tbsp
Salt to taste
Oi

Crispy Spiced Roast Potatoes

3 large Idaho® Russet Potatoes- washed and sliced into 1/4 inch thick rounds
Garlic powder-1 tsp
Ground Cumin-1 tsp
Garam Masala-1 tsp
Paprika-1 tsp
Salt
Oil

Masala sauce:

Finely chopped onions-1/2 cup
Crushed Ginger-1/2 tsp.
Crushed Garlic-1/2 tsp.
Garam masala- 1 tsp.
Tomato puree-1 cup
Sugar-1 tsp.
Water-1 cup
Cream- 1/4 cup
Salt to taste
Butter or oil-3 tbsp

Instructions

Paneer Tikka

Mix all the ingredients and let it marinate for about 3-4 hrs. In a foil lined greased baking sheet arrange the paneer cubes and broil on low for about 10-12 minutes turning them over midway until slightly golden. Cut them into small pieces when cool enough to touch.

Crispy Spiced Potato

Preheat the oven to 450 degrees. In a greased roasting tray mix the potatoes with spices and oil and spread evenly. Bake for 30 mins until slightly golden and crispy.

Masala Sauce

In a pan heat butter or oil and add the onions and sauté until golden. Add the ginger and garlic and fry for about a minute.
Add the spices and mix well. Add the tomato puree and sugar.
Stir and continue to cook on low heat for about 6-7 minutes.
Add water, bring to a boil and reduce the heat. Let it simmer for a about 5 minutes.Blend into a smooth paste.Pour the mixture into the same pan.
Add the cream. Turn off the heat. Mix well and check the seasonings.

To serve

Arrange the potato in a serving tray. Top with the paneer tikka pieces and drizzle the sauce all over.Enjoy!

For more information about Idaho® potatoes visit their:

Website: https://idahopotato.com/
Facebook: https://www.facebook.com/famousidahopotatoes
Twitter: https://twitter.com/idahopotato
Instagram: https://www.instagram.com/idahopotatoes
Pinterest: https://www.pinterest.com/idahopotato/

More Creative Poutine Recipes from the Sunday Supper Tastemakers!!

Breakfast:

Chicken and Waffles Poutine from Life Tastes Good
Hashed Browns Poutine Cups with Egg Scramble from The Wimpy Vegetarian
Southern Sausage Breakfast Poutine from Magnolia Days

Appetizers:

Beefy Beer and Red-Eye Gravy Poutine from Cindy’s Recipes and Writings
Buffalo Chicken Poutine on Potato Waffles from Cupcakes & Kale Chips
Cajun Mini Pizza Poutine from Flavor Mosaic
Creamy Avocado Bacon Poutine Skins from Daily Dish Recipes
Indian Spiced Roasted Potatoes with Green Chutney from kimchi MOM
Loaded BBQ Roast Potato Poutine from The Weekend Gourmet
Loaded Crab Poutine from Rants From My Crazy Kitchen
Paneer Tikka Potato Poutine Bites from Soni’s Food
Poutine Bites with Bacon, Broccoli, Cheddar and Caramelized Onion from Shockingly Delicious

Main Dish:

Beef Rendang Poutine Burger from Brunch-N-Bites
Crispy Potato Shrimp Poutine with Stir Fry Vegetables from Food Done Light
Gnocchi Poutine with Fenneled Curds and Gravy from Culinary Adventures with Camilla
Greek Chicken Poutine from Curious Cuisiniere
Italian Poutine Pie from That Skinny Chick Can Bake
Portuguese Poutine from Family Foodie
Spicy Poutine Potato Skins from Grumpy’s Honeybunch
Top Sirloin Steak with Crumbled Bleu Cheese, Buttered Mashed Potatoes and Red Wine Gravy from Crazy Foodie Stunts

Plus: Poutine Variations for National Sunday Supper Day from Sunday Supper Movement

Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.

Join the #SundaySupper conversation on Twitter on Sunday!We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board..To see some amazing Potato Recipes featuring Idaho® Potatoes check out our Idaho® Potatoes Pinterest Board!

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Disclosure: This post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are those of the individual bloggers.

Paneer Beet Balls- Indian Inspired

31 | 03 | 2015
By Soni Sinha

Spring has decided to show up late this season.I’m so fed up of this cold spell that has a taken a liking for the East Coast unwilling to let go.Temperatures are expected to go up this week and I’m hoping it stays that way and we get to finally welcome Spring.In order to cheer us up I decided to make these balls using some colorful Beets and Paneer.You could also use Tofu if you prefer.I love Mom’s Beet Cutlets and decided to give a spin on those.

Beets scream spring to me and I love using them in my salads.But these balls are a great way to enjoy them and make for easy party appetizers too.To make the process even easier I’ve used store bought cooked beets and grated them along with the paneer before adding some nutty earthy spices like cumin, coriander and garam masala.The addition of jalapeños is essential here to balance the sweetness of the beets and you can go with either mild or spicy green chilies too.

Serve these alongside some cilantro chutney or your favorite condiment and watch them disappear in no time.My kids loved this and I believe you will too.Its a keeper.

Paneer Beet Balls- Indian Inspired

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Ingredients

Cooked beets-3
Paneer-200 gms
½ inch Ginger-crushed
Ground Cumin-1 tsp
Ground Coriander-1 tsp
Garam masala-1/2 tsp
Jalapenos or green chili-1-2 finely chopped
Cilantro-2 tbsp chopped
Cornstarch-2 tbsp
Salt-to taste
Bread Crumbs-1/2 cup
Oil-to fry

Instructions

Grate the beets and paneer either in a food processor or using a grater.
In a deep mixing bowl combine all the ingredients except bread crumbs.
Mix and form round balls.
Coat in the bread crumbs.(At this point you can keep it in the refrigerator until ready to fry)
Heat some oil in a small wok and fry the balls until golden.
Drain on a paper towel and serve hot.

Healthy #FathersDay #Recipes

14 | 06 | 2014
By Soni Sinha

I’ve got for you a round-up of some amazing grilled or roasted foods for the Dads that are also healthy.From Salmon to Chicken to even Tofu these recipes are super easy and also very different in terms of flavors that go beyond the usual.We all know that men love foods from the grill or BBQ so its only natural that I chose all the recipes that call for either grill, oven,BBQ or even your griddle pan.Its a great way of saying thankyou to the men in our lives for all that they do for our families!

“Wishing all the Dads a Very Happy Father’s Day”