Mint Paneer Kofta Or Cottage Cheese Balls In Mint Gravy

Mint paneer kofta or cottage cheese balls in mint gravy. Or you can name it hariyali/green kofta in hariyali/green gravy. Whatever you name it taste is lip-smacking.

Mint is not only nutritious its also a great appetizer. A refreshing herb of summer. Mint, coriander, lemon and spices makes this curry delicious.
A perfect party side dish.
You can serve it with any bread, pulao or steamed rice.

You will love the taste of this delicious aromatic curry.
If you have green chutney then you can make it in a jiffy. I have made kofta in appe pan with very little oil. If you don’t have appe pan you can shallow fry. Enjoy the refreshing taste of mint kofta in mint gravy.

Recipe

Paneer or cottage cheese – 1 & 1/2 cup, crumbled

Cornflour – 2 tablespoon

Mint leaves or pudina – 1 cup

Coriander or cilantro leaves – 1/2 cup, chopped

Ginger – 1 inch piece

Garlic – 4-5 cloves

Green chilli – 2 – 3, chopped

Tomato – 1 medium, chopped

Cashew nuts – 2 tablespoon

Onion – 1 finely chopped

Oil – 2 tablespoon

Cumin powder – 1 teaspoon +1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon +1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 1 & 1/2 teaspoon

Chaat masala powder – 1 teaspoon

Salt to taste

Method

1. Soak cashew nuts in hot water.

2. Grind mint leaves, coriander leaves, ginger, garlic, green chilli, tomato and soaked cashew nuts. Make a smooth paste.

3. In a bowl mix crumbled paneer or cottage cheese, salt, 1 teaspoon cumin powder, 1/2 teaspoon garam masala powder, black pepper powder, chaat masala powder, 2 tablespoon ground mixture and 2 tablespoon cornflour.

4. Mix well and make small balls. If require you can add little more cornflour. But don’t add much.

5. Heat an appe pan. If you don’t have appe pan you can shallow fry.
Drop few drops oil in the holes. Place the balls over it. Cook on low flame till the balls become golden brown. Flip and cook other side. Kofta is ready. Keep them aside.

6. Heat oil in a pan. Add chopped onion. Fry till onion becomes translucent.

7. Now add the ground spices, cumin powder, coriander powder, turmeric powder and salt. Saute till oil leaves the sides.

8. Add water as much require for the gravy. Don’t make it runny. I like thick gravy.

9. When it starts to rolling boil add paneer balls in it. Cook on low flame for 5 minutes.

10. Switch off the heat. Add lemon juice and mix.
Taste and adjust the seasoning.

Serve hot with roti, paratha, naan, puri, Steamed rice, pulao or any type of bread.

Notes –

1. You can increase or decrease the green chilli as per your spice tolerance.

2. If you like your gravy tangy, add little more lemon juice at the end.

3. Add water as per your desired consistency. If you like light gravy you can add little more water.

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Coconut Pomegranate Sandesh Or Narkol Bedana Sondesh 


सर्वमंगलमांगल्ये शिवे सर्वार्थसाधिके।

शरण्ये त्र्यम्बके गौरि नारायणि नमोऽस्तु ते ॥

Meaning – 

Oh Goddess, who is the giver of all good things, who is peaceful, who is the giver of all wealth, who is the giver of refuge, who has three eyes and who is the Shining One. Salutations to You, Narayani!

Source

Wishing you all happy Durga Puja. May Goddess Durga bless you with happiness all the year through.

Today is Maha Ashtami.

Maha Ashtami or Durga Ashtami is one of the most auspicious days of Durga Puja. Ashtami is known as Durgotsava marks the victory of good over evil. According to Hindu mythology Goddess Durga defeated evil demon Mahishasura and since then this festival is celebrated. And this day is also known for Astra Puja or worshiping weapons. In Bengal Durga Puja is celebrated from sixth day to tenth day of Navratri.

I have promised to share some sweets for this festive season. Today sharing coconut pomegranate sandesh. A delicious and soft dessert to celebrate this festival. I am sure even you don’t get this sandesh flavour in Kolkata sweet shops. If you find this flavour please let me know the name of the shop, I would love to try in my next Kolkata visit. 

You can get some more sandesh recipes here

Recipe 

Paneer or cottage cheese – 1 cup

Pomegranate seeds 1/4 cup

Coconut – 1/4 cup, grated or finely chopped

Sugar – 3 tablespoon

Milk powder – 1/4 cup 

Cardamom powder – 1/2 teaspoon

Rose water – 1/4 teaspoon 

Red food colour – little, optional

Method 



Clean and wash the mould, pat dry and grease with little ghee or butter. 

Blend or grind the pomegranate for two pulse and strain the juice. You can use your juicer but its the easiest way. 

Blend the pomegranate juice and coconut till smooth.

Now add crumbled paneer or cottage cheese, sugar, milk powder, cardamom powder and rose water or essence. Blend till smooth. 

Take out the mixture in a nonstick pan and cook on low heat. Stir continuously. Cook until the mixture becomes a dough like consistency. Remove from heat.

Let it cool down.

Add colour. 

Knead the dough to make it smooth. I have blend it again to make it quickly. Blend or grind it again till smooth.

Make small balls and shape them with a mould. Or if you don’t have moulds make small round balls. If you feel it sticky grease your palm with little ghee or clarified butter. 

Serve or keep in refrigerator for later.

You can store these sandesh in refrigerator for 4-5 days.

Enjoy chilled delicious coconut pomegranate sandesh 😊

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Paneer Or Cottage Cheese Croquettes / Finger Food / Fritters 


Paneer or cottage cheese croquettes. 

Perfect for party finger food or evening snacks. 

These crisp outside and soft inside croquettes are delicious and easy to make. 

Paneer or cottage cheese is used in it with potatoes. 

For long years, milk and milk products has been most important part of the diet of human. Paneer is also one of the most important milk products, which is used by the human fraternity as a complete proteinecious and healthy food. It is very famous in India by the name Cottage cheese or Chenna which is prepared by the milk at home or factories. It is used for years to make variety of nutritious foods for eating purposes. It has very attractive look of white color and nice taste and very famous amongst all the milk products. It is much liked by various men to eat it raw instead of fried. Paneer is the rich source of calcium, phosphorus, vitamins, minerals and protein which are required by the body in high proportions for healthy growth and development.

Source

Our this week’s 107th #Foodiemonday bloghop theme is party dish. I am presenting this paneer croquettes as a party finger food for this event. 

Recipe is very easy. You can prepare everything one day before and keep in refrigerator. Take out and deep fry just before serving. You can shallow fry these if you like. 

Recipe 


Paneer or cottage cheese – 1 cup, grated 

Potato – 2 large, boiled 

Onion – 2, sliced 

Green chilli – 3, finely chopped 

Ginger – 1 inch piece, grated 

Tomato – 2 chopped 

Cumin seeds – 1/2 teaspoon 

Coriander leaves – handful, chopped 

Cumin powder – 1 teaspoon 

Garam masala powder – 1/2 teaspoon 

Black pepper powder – 1/4 teaspoon 

Chilli flakes – 1/2 teaspoon 

Turmeric powder – 1/4 teaspoon 

Tomato sauce – 2 tablespoon 

Oil – 2 tablespoon 

Salt to taste

Breadcrumbs – as require 

For batter 


Refined flour – 4 tablespoon 

Rice flour – 2 tablespoon 

Salt and pepper to taste 

Water as require 

Oil for deep fry 

Method 


Peel and mash or grate the boiled potatoes. Keep aside. 

Heat 2 tablespoon oil in a pan. Add cumin seeds. Let it splutter. 

Add onion and green chilli. Fry till onion becomes light brown. 

Add tomatoes and ginger. Saute for 1-2 minutes. If you like you can also add 1 teaspoon garlic paste or 3-4 crushed garlic with it. I didn’t. 

Add coriander leaves, cumin powder, garam masala powder, black pepper powder, turmeric powder, chilli flakes and salt. 

Saute till the tomato becomes mushy.

Add mashed or grated paneer or cottage cheese. Mix well and add tomato sauce.  Saute till the mixture dried up completely.
 

Now add mashed or grated potatoes. Mix well. Cook for 2-3 minutes more. 

Switch off the flame. Taste and adjust the seasoning. Delicious isn’t it? You can serve it as a side dish with any bread or make sandwiches with it. You can omit potatoes and make with paneer only. 

You can also add little lemon juice or chaat masala if you like. If you like it more hot increase the amount of chilli. And you can make it less spicy by omitting chilli flakes and black pepper powder. If you are making it for kids use less chilli. 

Let the mixture cool down. Mash with your hand again or use a potato masher. Add 1-2 tablespoon breadcrumbs if require for binding. Instead of breadcrumbs you can use oats powder or roasted chickpea powder too.

But don’t add more than 2-3 tablespoon. 

Make small balls. I have made medium sized 19 balls. You can make small bite size for party finger food. 

Spread breadcrumbs on a plate. 

Mix refined flour and rice flour in a bowl. Add salt and pepper to taste. Add water gradually to make a semi thick lump free batter. Don’t make it runny. You can use one egg with salt and pepper instead of flour batter. 

Dip the balls in the flour batter then roll on breadcrumbs. Cover with breadcrumbs from all the sides. 

Prepare all the balls like this. You can keep these prepared balls in refrigerator and fry just before serving. 

Heat sufficient oil in a pan. Fry the balls in it. Flip and fry evenly from all the sides. 

When the balls becomes brown remove from oil and place on a paper towel. You can shallow fry these if you like. 

Serve hot with mustard sauce and tomato sauce or any chutney. 

Enjoy the crisp outside and soft inside delicious and spicy paneer croquettes. 

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