Paneer fried rice is a very versatile dish to make for parties or to pack for a lunch box.
Here are some of the things you can buy online for making this recipe White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08 Carote Knife https://amzn.to/3IWGrnd Kikkoman All Purpose Soy Sauce https://amzn.to/3wBqPBe Basmati Rice https://amzn.to/3IUeD1S
Here is the video of how to make Paneer Fried Rice Recipe Print
For Cooking Rice
1 cup basmati rice 1/2 teaspoon salt 1.5 cups water
For Frying Paneer
200 grams paneer, cubed 1/4 teaspoon salt 1 teaspoon pizza seasoning 1/2 teaspoon red chilli flakes 1 teaspoon vegetable oil
For The Fried Rice
1 teaspoon vegetable oil 2 tablespoon minced garlic 1 tablespoon minced ginger 2 sprigs spring onions, white part only 1/4 cup onion, finely chopped 1/4 cup carrots, finely chopped 1/4 cup sweet corn, boiled 1/4 cup green peas, boiled 1/4 cup yellow bell pepper, finely chopped 1/4 cup red bell pepper, finely chopped 1 tablespoon soy sauce 1 teaspoon sugar 1/2 teaspoon black pepper powder 1 tablespoon unsalted butter 2 sprigs spring onions, green part
Here is how to do Paneer Fried Rice
We need a packet of Paneer – ie 200 grams for making this recipe. Cut the paneer into bite sized cubes. Instead of paneer, tofu can also be used. Add the cubed paneer to a bowl. Add in a little salt. Add in a teaspoon of pizza seasoning powder. Add some red chilli flakes. Mix well to combine. Instead of pizza seasoning, you can also use any seasoning of your choice and it works well. Mix everything well and let it marinate for 10 minutes.
Heat a teaspoon of oil in a pan and add in the marinated paneer. Roast the paneer for a few minutes till golden. Once the paneer is nicely brown and roasted, remove it from the pan and set aside to cool.
In the same pan, add a little more oil. Add in the finely minced garlic, finely minced ginger and the white root part of the spring onions. Saute for a few seconds.
Add in some finely chopped onions and carrots. Saute for a few minutes till the carrots are half cooked. Make sure to chop the carrots fine so they cook within minutes.
To the pan, add in some boiled sweet corn, boiled green peas, finely chopped yellow bell peppers and red bell peppers, soy sauce, little sugar to bring the flavours out, a little black pepper powder and some unsalted butter. The butter makes the fried rice glossy and delicious. Mix everything well.
Add the cooled rice to the pan. Add the cooked paneer at this stage. Add in some fresh chopped spring onions and mix everything well to combine.
Our delicious fried rice with paneer and vegetables is now ready. It is a perfect recipe for packing for your childrens lunch box and is healthy as its packed with veggies.
Enjoy!
Here is how I cooked the Rice
Add the basmati rice to a bowl and wash it gently in water once or twice. Soak the basmati rice in water for about 15-20 minutes. Soaking helps in keeping the rice fluffy and the rice will stay as single grains without becoming sticky.
Add the drained rice to a pressure cooker. Add little salt and the water. I used 1.5 cups of water for 1 cup of rice today. Cover the pressure cooker with its lid and add the whistle weight on. Cook for 2 whistles.
After the said whistles, switch off the flame and wait for the pressure to settle naturally. Open the cooker and gently fluff up the rice. Transfer the cooked rice onto a plate and set aside to cool. The rice for our fried rice is ready.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 20m
For Cooking Rice
1 cup basmati rice 1/2 teaspoon salt 1.5 cups water
For Frying Paneer
200 grams paneer, cubed 1/4 teaspoon salt 1 teaspoon pizza seasoning 1/2 teaspoon red chilli flakes 1 teaspoon vegetable oil
For The Fried Rice
1 teaspoon vegetable oil 2 tablespoon minced garlic 1 tablespoon minced ginger 2 sprigs spring onions, white part only 1/4 cup onion, finely chopped 1/4 cup carrots, finely chopped 1/4 cup sweet corn, boiled 1/4 cup green peas, boiled 1/4 cup yellow bell pepper, finely chopped 1/4 cup red bell pepper, finely chopped 1 tablespoon soy sauce 1 teaspoon sugar 1/2 teaspoon black pepper powder 1 tablespoon unsalted butter 2 sprigs spring onions, green part
Here is how to do Paneer Fried Rice
We need a packet of Paneer – ie 200 grams for making this recipe. Cut the paneer into bite sized cubes. Instead of paneer, tofu can also be used. Add the cubed paneer to a bowl. Add in a little salt. Add in a teaspoon of pizza seasoning powder. Add some red chilli flakes. Mix well to combine. Instead of pizza seasoning, you can also use any seasoning of your choice and it works well. Mix everything well and let it marinate for 10 minutes.
Heat a teaspoon of oil in a pan and add in the marinated paneer. Roast the paneer for a few minutes till golden. Once the paneer is nicely brown and roasted, remove it from the pan and set aside to cool.
In the same pan, add a little more oil. Add in the finely minced garlic, finely minced ginger and the white root part of the spring onions. Saute for a few seconds.
Add in some finely chopped onions and carrots. Saute for a few minutes till the carrots are half cooked. Make sure to chop the carrots fine so they cook within minutes.
To the pan, add in some boiled sweet corn, boiled green peas, finely chopped yellow bell peppers and red bell peppers, soy sauce, little sugar to bring the flavours out, a little black pepper powder and some unsalted butter. The butter makes the fried rice glossy and delicious. Mix everything well.
Add the cooled rice to the pan. Add the cooked paneer at this stage. Add in some fresh chopped spring onions and mix everything well to combine.
Our delicious fried rice with paneer and vegetables is now ready. It is a perfect recipe for packing for your childrens lunch box and is healthy as its packed with veggies.
Enjoy!
Here is how I cooked the Rice
Add the basmati rice to a bowl and wash it gently in water once or twice. Soak the basmati rice in water for about 15-20 minutes. Soaking helps in keeping the rice fluffy and the rice will stay as single grains without becoming sticky.
Add the drained rice to a pressure cooker. Add little salt and the water. I used 1.5 cups of water for 1 cup of rice today. Cover the pressure cooker with its lid and add the whistle weight on. Cook for 2 whistles.
After the said whistles, switch off the flame and wait for the pressure to settle naturally. Open the cooker and gently fluff up the rice. Transfer the cooked rice onto a plate and set aside to cool. The rice for our fried rice is ready.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/paneer-fried-rice/
Sri Lankan style fish cutlets are so delicious and they are extremely addictive. They make for a perfect snack or a first course.
Here are the things you can buy online for making this recipe Fine Breadcrumbs https://amzn.to/3w0ZK9S Canned Tuna https://amzn.to/3QnD7EF (If using canned fish for the first time, the smell can be very strong)
Here is the video of how to make Sri Lankan style fish cutlets
Traditionally, these cutlets are made with canned fish in Srilanka. I am making it with fresh tuna today. I have taken about 400 grams of fresh tuna for making these fish cutlets. Boil the tuna for about 6-7 minutes. Remove the scum from the water while the fish is boiling. Once the fish is cooked, remove from the water and set aside. Shred the fish with a fork. I used boneless fish today. If using fish with bones, make sure to remove the bones and the skin while shredding the fish. Once the fish is nicely shredded, set aside.
I have about 400 grams of potatoes that have been boiled and peeled. The quantity of potatoes and fish should be equal for these Sri Lankan style fish cutlets. Gently mash the potatoes to a smooth consistency. Set aside.
Heat vegetable oil in a pan. Add in the mustard seeds, fennel seeds, minced ginger, and some finely chopped curry leaves. Saute for a few seconds. Add in the finely chopped onions and the finely chopped green chillies. Add in the salt. Saute for a few minutes till the onions are soft. Add in the turmeric powder and the black pepper powder. Cook for a minute. Add the mashed potatoes to the pan. Make sure that there are no lumps in the potatoes and they are mashed to a smooth consistency. Add in the shredded fish. Squeeze some lime juice into the pan. Mix everything well to combine. Check for seasoning at this stage and add some salt if necessary. Mix well to combine. Remove from heat and set aside to cool.
Now let’s make the fish balls for the cutlets. Do not make the balls really big in size. Keep it small, similar to the size of ping pong balls. Do not go bigger than that. Be sure to make tight balls so they do not open up when cooking. I got about close to 30 balls today. Once the balls are made, I prefer to reshape the balls once again so they are rolled tight and look even. It’s an extra step but they look really nice. They look aesthetically nice when they are smooth and even. Set aside.
Now let’s make the egg wash. Break an egg into a bowl. Add in a pinch of salt and a few tablespoons of milk. Mix well with a whisk to combine. Set aside.
Get the breading station ready. The bread crumbs, the egg wash and the fish balls. Take a ball and place it in the egg wash. I like to use a spoon to coat the egg wash on the fish balls so my hands remain dry. Wet hands can make the bread crumbs clump up and clumpy cutlets are definitely a no no. Add the wet fish balls to the bread crumbs and sprinkle the bread crumbs all over the fish ball. Take the bread crumb coated fish ball and gently roll it between the palms so the bread crumbs can adhere well to the fish balls. This is an important step to ensure that the bread crumbs do not fall off while frying. Fine bread crumbs are preferred for this recipe. Readymade boxed breadcrumbs work really well.
Once all the fish balls are breaded and ready, we will do the breading once again for a second time. Take the breaded cutlet and dip it in egg wash once more. Do not leave it in egg wash for a long time. Just wet the fish balls briefly and place it in the bread crumbs. Sprinkle bread crumbs on the fish balls and roll again. Breading the cutlets two times makes for really crispy and crunchy fish cutlets. This is an extra step but believe me, these make insanely crispy cutlets. Make sure to roll the breaded balls in between the palm so the crumbs adhere well to the cutlets. Otherwise they may separate while frying in oil.
Our cutlets are breaded and ready. Set aside to rest for about 30 minutes. These cutlets freeze well and can be frozen at this stage. If freezing, freeze as a single layer. Just thaw the cutlets when needed and proceed with the frying.
Now let’s fry the fish cutlets. Heat vegetable oil in a pan until hot. Add the cutlets to the hot oil. Do not crowd the pan. If the temperature of oil falls, the cutlets will become very oily and greasy. So fry in batches and do not add too many cutlets at one time. After adding the cutlets, do not disturb them for a minute. The bread crumbs are fragile and they will break if pressed with a spatula. So do not touch them after adding them to the hot oil. After a minute, try to turn the cutlets once. Let them cook until they are golden.
Once they are golden, remove the fish cutlets from the oil and drain on paper towels. These are best served hot.
Enjoy!
- Author: Suguna Vinodh
- Prep Time: 30m
- Cook Time: 30m
