Posts tagged ‘paneer’

Getting kids to fall back in love with food

Quick MealParty FoodLunch Box MealFamily Meal

Caramelized carrots and paneer (tofu)

Getting kids to eat despite the many odds is a daunting task very often.  It only gets harder after sickness or change in environment.  Here is a recipe that makes it easier on the parent at the dining table. Caramelized carrots and paneer (Indian style cottage cheese, substitute: tofu) make for a wholesome meal. When veggies are cut like french fries, the chances of kids eating it goes higher and the added sugar (through caramelization) only increases this chance :).


Kind of food: Main course/ snack / side dish.
How long: 10 min

Makes: 1 cup
Pots & pans:
one pan

1 tsp ghee or butter
1 cup carrots cut into long strips (like french fries)
1/2 cup paneer  or tofu cut in similar shape as carrots
1/4 tsp pepper powder
1/4 tsp salt (or as per taste)
1 Tbsp sugar

How to make
On medium heat add butter or ghee to the pan. Add the carrots, salt and pepper and toss for the spices to mix thoroughly. Cover and cook on medium low heat for 3-5 minutes until cooked yet crunchy. Add the paneer or tofu and toss.  Now add the sugar and toss for 30 seconds until the sugar melts.  Turn off the heat and let it sit in the pan for a couple more minutes. The sugar would caramelize and coat the carrots and paneer in the residual heat.

Make it Fast, Fun, and Facile! – Sri

Serving ideas:
Serve this as is with tooth picks for older kids and plastic forks for younger kids.  It is the visual appeal that will make your sales successful.  So plate it in a appealing manner and call it something fun (e.g. caramel fries!).

Tips, tricks and alternatives:
This dish is ideal when kids recover from illness due to its whole some nature and the sugar coating on top :).


March 11, 2009 at 9:21 am 1 comment

Chilli Chicken with out deep frying (with vegeterian option)

Quick MealParty FoodLunch Box MealKid FriendlyFamily Meal

There are a few versions of this classic Indian dish.  Adhering to the theme of this website, here is a simple way to make the classic south Indian style chili chicken with not much effort.  Also, this method does not involve deep frying (calories form fat) to cheer up those of us who watch what we eat.


4 Tbsp of store bought chilli chicken masala  powder* (add more if you want it spicy)
3 Tbsp of yogurt
1 Lb of  Chicken pieces (variety of thigh, breast meat, legs and wings)
1 Lb of potato or paneer or tofu (cut in big chunks)
1 green chili slit in the center without cutting it into two halves
2 Tbsp olive oil
*If you do not have access to store bought chilli chicken masala powder, then here is the recipe for chili chicken masala
1 Tbsp of coriander powder
1 Tbsp of Madras curry powder
1 tsp of chili powder
1 Tbsp of ginger garlic paste
1 Tbsp of vinegar
1 Tbsp of corn flour
Salt as per taste
Note:  Salt is added in most store bought chili chicken masala powder.

Pots and Pans:Non stick pan

How to make
Make a paste of yogurt and chili chicken masala to prepare the marinade. Marinate the chicken (or potatoes/paneer) in marinade. Marinate the chicken for at least 1 hour or until cooking time in the refrigerator. Heat 1 Tbsp of olive oil in a non stick pan on medium heat. Add the green chili. Now add the chicken pieces and DO NOT move them.  After 5 minutes turn the chicken and cook on the other side until cooked thoroughly. You could close and cook the chicken too.

Make it Fast, Fun, and Facile! – Sri

Tips, tricks and alternatives
You could use soy chunks (dry ones) soaked in warm water for 10 minutes instead of chicken.
Paneer and tofu will cook faster than chicken or potato. So watch carefully to prevent it from burning.
Left over chili chicken (or chili potato) can be used to make chicken salad when shredded and mixed mayo, chopped apples, celery, and raisins. Use this mixture in between lettuce in sandwiches or wrap for lunch.

Serving ideas
Garnish with thinly sliced onion and lemon wedges.
For younger children, the inner pieces of the cooked chicken can be give to avoid the spice.

December 23, 2008 at 5:00 am Leave a comment

Savory Pastry Puffs

Toddler FoodParty FoodParallel ProcessingLunch Box MealKid FriendlyFamily Meal

Pastry puffs have become extremely popular over the recent years. It is a great way to quickly make appetizers. The recipe here uses Indian cuisine inspired fillings. Please do check the tips sections for more ideas. These also make great lunch box food for kids and travels well too.

Savory puff pastry

Kind of food: Appetizer
How long: 30 min
Makes: 18 pieces
Pots & pans: Pan, Cookie sheet

1 pkg puff pastry sheets ( 2 sheets) (thawed)
1 tbsp cooking oil
1/2 cup finely chopped onions
1/2 cup chopped bell pepper
1/2 cup Julianne cut carrots or small cubes of carrots
1/2 tsp Turmeric
1/2 tsp black mustard seeds
1/2 tsp Coriander Powder
1/2 tsp salt (or to taste)
1/2 tsp Red chili powder (optional)
1 cup Paneer crumbled

Paneer Puffs

How to make
Thaw the pastry sheet by placing the sheets in the refrigerator a day before, or leave it out at room temperature for about an hour.
Turn on the oven and set it at 400F.  Add oil to a pan and set it on medium-high heat.  Add the mustard seeds and turmeric. Wait for the seeds to crackle and then add in the onions, bell peppers and carrots. Give it a good toss, reduce heat and cover. While the vegetables are cooking, lightly roll out the pastry sheet till its 12 inches  X 12 inches and cut each sheet into 4 inch squares. The sheets come in tri-folds, so easier to cut them into 9 pieces of 4 inch squares.   To the vegetables add crumbled paneer, salt, red chili powder & corainder powder and give it a good toss and turn of the heat.

Now place 2 tbsp of this filling in the center of each pastry sheet square. Wet 2 adjacent edges slightly with a pastry brush. Fold a corner onto the opposite corner to make a triangle. Use a fork and press down on the joint. Make a few pricks on the top. Arrange the filled puffs onto a cookie sheet lined with parchment paper or a greased cookie sheet. Place in the over in the middle rack and bake for 15-17 min (till golden brown- it will brown a little bit more after you remove from the oven, so be sure not to bake them to dark) Serve with ketchup or any of the easy dipping sauces.

Keep it Smart, Short and Sazzy! – Anu

Tip, tricks & alternatives
While filling the puffs to save time, first wet the edges for all the squares, then place the filling on all the squares and them close them. Its faster than doing the 3 step process for each puff.
You can use a variety of fillings. Any non-soggy filling will work well. The baking time is only about 15mins, so slightly cooked fillings will work better.

Quick Method to make the puffs
If cutting into smaller squares and filling each of them becomes time consuming, then try these other ways to fill the sheets.

Method 1:Place one sheet on the flat surface. Spoon the filling on regular intervals and spacing like a grid. Place another sheet on top and press down firmly in between the filled portions. Cut with a knife or pizza cutter. Press the edges to make sure they are sealed.
Method 2: Spread the filling on the sheet evenly leaving about 1 inch on all the sides. Roll the sheet to shape like a log. Seal the edges by tucking the ends. Cut into 1 1/2 inch discs. Place flat on a baking sheet and bake.

Serving Ideas
You could use a egg wash to seal the edges and brush on top for a more golden brown color.

Alternate filling:  Use paneer, purple cabbage, carrots and cilantro – a more colorful filling. If the fillings are colorful, you can even place the filling on one end of the entire sheet and roll the sheet into a tube. Seal the edges and then cut them into little discs and bake.

Colorful puff filling

December 10, 2008 at 8:19 pm Leave a comment

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