Paneer Burger

Paneer Burger

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

It was one of those days when I wanted to make something different with Paneer. I had decided to make Pizza but then we decided to go out. So I gave up on idea of paneer and instead decided to make burger.


Ingredients
8 Burger Buns
8 Cheese slices
400g Paneer
1 Cup Maida
2 Potatoes
1 Spoon Ginger
3-4 Garlic Cloves
3-4 Green Chillies
1 Spoon Black Pepper
Handful of Coriander leaves
1 Onion
1 Tomato
1 Cup Lettuce
Salt to taste
Oil

Method

• Make cubes of Paneer and shallow fry them till golden in color. Keep aside.
• Cook the potatoes in cooker till completely done.
• In mixer make fine paste of garlic, ginger and green chillies.
• Mix the ginger-garlic-chilli paste, smashed potatoes, black pepper, finely chopped coriander and salt to taste.
• Add in Paneer cubes and make the patties out of these mixture.
• Mix maida with water to form thin paste. Dip the Patti in the mixture and fry it in oil over medium heat till brown on both sides.
• On each burger bun, put onion, tomato and cheese slice. Stack up Patti and lettuce and close the bun and serve with ketchup.

Notes
I didn't use mayo or anything in the burger itself, instead served it on side to dip it in. The main goal of this was Indian-spicy taste and yet burgerish feel.

Paneer

Paneer

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

These days the paneer quality that we are getting here isnt that great. It almost makes the paneer as my non liked item which is not the case. Ajoy and me both like paneer a lot so that is unacceptable.. Its not like i never made paneer, I had been making this for sweets regularly but didnt make it for vegetable for the good quality paneer was always available.. But since now that is not the case I decided to make this for adding it to the vegetables too. Turns out i was missing so much for last few years that I didn't make it at home.


Ingredients
2 Liter Whole Milk
3 Spoon Vinegar

Method

• Bring milk to boil.
• When it almost comes to boil add in vinegar mixed with cup of cold water and stir well.
• Milk will cuddle and separate from whey.
• Pour this into the cheese or muslin cloth and let water drain out.
• Run in cold water through it to let it come to room temperature. Tie the muslin cloth tightly.
• Fill in the cooker fully with water and keep it on top of the paneer. Let it rest overnight.

Notes
Lot of people use lemon juice but i like to use vinegar as it is easy to remove the sour taste that it brings in and paneer gets its own taste.
Don't use half and half for this, the paneer would be too creamy and wont give you the texture you need in the paneer. Whole milk or reduced fat milk would be perfect for this.

Paneer Pattice

Paneer Pattice

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Today morning Ajoy demanded something fancy and new for breakfast. After thinking for a while I came up with this :) It was tasty and we had it as brunch instead :)


Ingredients
4 Cup Finely diced Paneer
4 Potatoes
3 Spoon Corn Flour
1 Spoon Ginger
3 Green Chillies
5 Garlic Cloves
1/4 Spoon Turmeric Powder
Salt to taste
Oil

Method

• Cook the potatoes in pressure cooker.
• In a mixie grind ginger, garlic and green chillies with 1/4 cup of water to fine paste.
• Heat oil in a pan and turmeric powder and the paste in it and saute for couple of minutes
• Add the diced paneer and salt it in it and cook till paneer is done well. Keep aside
• Peel off the potatoes and mash them to fine paste.
• Add in corn flour and salt to taste and knead to nice dough
• Make lemon sized balls and press down to make cups.
• Fill these cups with spoonful of paneer we made earlier and add close and flatten it
• Heat oil really well and fry till brown on all sides. Serve hot with ketchup

Notes
While frying the pattice, the oil should be really hot otherwise the potato coating will stick to the bottom.

Hariyali Mango Paneer

Hariyali Mango Paneer

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Today we were to meet Kapil and Shrinkhla for dinner but by the time we reached home everybody was almost full. So we decided to eat something at home instead. Thats when my mind started working on what I should make. I had a mango (raw) from mayuri that i had got last week. I cut it and saw that it was too sour so thought of making salad from it and started making hariyali paneer side by side. But as time progressed on the spot i changed my mind and made hariyali mango paneer instead. Turned out very nice.


Ingredients
3 Cup Coriander Leaves
1/2 Cup Pudina Leaves
1 Raw Mango
1 Onion
2 Cup Paneer Pieces
1 Green Chili
1 Spoon Garlic Cloves
1/2 Spoon Garam Masala
1 Spoon Red Chili Powder
1 Spoon Coriander Powder
1/4 Spoon Turmeric Powder
1/2 Spoon Jeera Powder
Salt to taste
Oil

Method

• Add a cup of water to coriander leaves, pudina leaves and green chili and grind in mixie.
• In hot oil, fry paneer pieces to light brown edges and keep aside
• In same oil, add chopped onion pieces, garlic and fry till light brown
• Add in mango pieces and ground coriander-pudina-green chillies mixture and cook till the water evaporates and gravy thickens.
• Add in turmeric powder, garam masala, red chili powder, jeera powder and coriander powder and stir.
• Add in fried paneer pieces and salt to taste and cook for couple of more minutes.

Notes
The mango that I used wasn't too raw not too ripe. So it worked perfectly giving the light sourness. If using raw sour mango make sure to reduce the quantity of mango pieces accordingly.

Paneerbhara Kabab

Paneerbhara Kabab

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Today when I opened fridge, found that I have around 2 liters of milk and it is getting expired tomorrow. Gave a lot of thought on what I should be using it before I loose it. Last few times I had been making sweets but this time I wanted to make something spicy and that is when I came up this.


Ingredients
2 Liter Milk
5 Spoon Vinegar
1 Cup Corriander Leaves
2 Spoon Pudina Leaves
5-6 Green Chillies
2 Bread Slices
1/2 Spoon Chaat Masala
Salt
Oil

Method

• Boil Milk in a thick pan
• Mix a cup of water with vinegar and add it to the milk to separate whey from it.
• Strain it and wash it with cold water.
• Hang it in a dry cloth for around half an hour to remove as much as water as possible
• Preheat oven to 350F/180C
• Bake bread slices for 5 minutes at 350F/180C, Flip the sides and bake for another 5 minutes
• In a mixie, grind the bread to breadcrums. Save aside
• Grind corriander leaves, pudina leaves and green chillies to fine paste without using water.
• In a plate mix the paneer that was hanging, the above green paste and salt
• Make small lemon sized balls and roll them in bread crums
• Heat oil and fry the balls in it over medium-high heat.
• Sprinkle chaat masala and serve with ketchup

Notes
If you want you can make it with grated paneer instead, but it tasted awesome with this fresh made paneer and the softness inside the crispy covering was delicious.
For the corriander-pudina-green chillies paste I didnt use any water. The water that was on leaves after washing them was good enough.

Veggie Pizza

Veggie Pizza

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I had been meaning to make this pizza for a while now. Veggie is something that I don't prefer outside in pizza hut or any other pizza place but I wanted to make this at home so that I can use Indian veggies and make it to my taste. I completely took liberty here with veggies that I used and the outcome was really interesting.


Ingredients
4 Cup Wheat Flour
2 Cup Maida
2 Cup Milk
1/4 Cup Olive Oil
1/4 cup Butter
1/2 Spoon Sugar
2.25 Spoon Active Dry Yeast
3 Tomatoes
2 Spoon Garlic Paste
2 Spoon Basil Leaves
1/2 Spoon Black pepper powder
2 Spoon Red Chilli Powder
3 Spoon Ketchup
1 Cup Parmesan Cheese
2 Cup Mozzarella Cheese
1 cup of Small Paneer Pieces
1.5 cup Eggplant Pieces
8 Ladiesfinger
1 Cup Sweet Corn
Salt to taste
Oil

Method

• Mix sugar and active yeast with a cup of luke warm water. Keep covered by clinging film for 10 minutes to bubble up the water which means yeast is activated
• In a plate, mix wheat flour, maida, salt, olive oil and melted butter.
• Add in activated yeast mixture and milk and knead a soft dough. Keep aside in a big bowl covered by the clinging film for around 2 hours to double it up.
• Heat oil and add garlic paste in it. Roast it till it spreads nice aroma
• Add in basil leaves, pepper powder, red chilli powder and salt. Cook for couple of minutes
• Puree tomatoes and add them along with the ketchup to the above mixture. Cook till the water that separates out is evaporated and mixture is in single consistency paste. Keep aside.
• In oil fry ladies finger(whole), paneer pieces, eggplant pieces each for a minute. Remove the head of the ladies finger and cut it into half. Sprinkle salt and keep aside
• When the dough doubles up, divide it into two portions and spread it on two Pizza Pans
• Spread in tomato gravy made above equally on each one of the pizza.
• Spread in Parmesan Cheese, fried veggies(paneer, ladies finger, eggplant) and sweet corn.
• Cover it up with the mozzarella cheese.
• Heat the oven to 400F/200C
• Cook the pizza in the oven at 400F/200C for 25 minutes

Notes
While frying ladies finger(bhendi) i fried it whole and then cut it into half instead of other way round so as to avoid its seeds being flowing out of it.
All veggies I just browned them a bit so as to give it a richer taste. I didnt cook them completely by any means otherwise it might burn out or melt away while in the oven.

Paneer Biryaani

Paneer Biryaani

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Last week I made this but didn't get time to post it. Long time ago Anuja had asked me about preparing the biryaani with something veg. I remember she mentioned that she doesn't want it with paneer but I just couldn't help but make it with paneer. So sorry for fulfilling your wish only half way through but this recipe is just for you. Hope you get to try it and like it :) It turned out a simple affair and yet very delicious. This one is inspired by Spicy Biryaani recipe but I modified it little bit so as to take Paneer taste into account.


Ingredients
3 Cup Rice
400g Paneer
4 Tomatoes
3 Onions
2 Potatoes
1 Cup Cashews
1/2 Cup Almonds
8 Cinnamon
15 Cloves
15 Cardamons
1/2 Spoon Poppy Seeds
1/2 Spoon Black Pepper
1 Spoon Jeera
1/2 Spoon Saunf
1/2 Spoon Turmeric Powder
1 Spoon Red Chilli Powder
1 Spoon Corriander Powder
1/2 Spoon Ginger Paste
1/2 Spoon Garlic Paste
1/4 Cup Curd
1/2 Cup Milk
2 Pinch Saffron
8 Spoon ghee
4 Spoon Butter
Salt to taste
Oil

Method

• Cut the paneer into cubic pieces
• In a bowl, mix turmeric powder, red chilli powder, ginger paste, garlic paste, curd and salt to taste.
• Add cubed paneer pieces in it and mix well so that the marrination is completely covering the pieces. Keep it in dry, cool place for around couple of hours.
• Soak rice in warm water and keep aside
• In a pan add butter and shallow fry the paneer pieces to light brown tinge over medium heat. Keep them aside
• In same pan, in same butter, add 4 cinamon, 5 cloves, black pepper, poppy seeds, jeera, sauf, corriander powder, almonds and 1/2 cup cashews and roast it over low-medium flame till light aroma feels the air. The masalas would be light brown by now.
• Add one diced onion and cook till onion turns light brown. Let the mixture cool down.
• In a mixie grind 3 tomatoes and keep aside.
• Grind the above cooked masala with remaining tomato to form fine paste.
• In a pan, add 2 spoon of ghee and this masala and roast for a while.
• Add tomato puree and salt to taste in it and cook till the gravy thickens
• Add paneer pieces and cook till the gravy dries completely. Keep aside.
• Pressure cook potatoes, cut them into slices after removing their cover and keep aside.
• Warm Milk, add saffron and keep aside.
• In a pan, boil water and add the soaked rice. Cook till almost done.
• Drain remaining water and run it through cold water.
• In a small pan, heat 4 spoon of ghee and add 4 cinamons, 10 cloves, 15 cardmom and salt to taste. Roast for couple of minutes and add it to the rice. Mix well and keep aside.
• Cut the remaining 2 onions into thin slices.
• In a Pan, add little oil and fry the onions onto medium-high flame till they are light brown in color. Keep aside.
• In same oil, fry the remaining 1/2 cup cashews and keep aside.
• Grease the cooker with 2 spoon of ghee and layer biryaani. Spread the potato slices to cover the cooker bottom first. Spread 1/3 of rice, then spread a layer of half of paneer masala, sprinkle some cashews, and browned onions.
• Do the same layering again (Rice, masala, cashews and onions) and then cover it with remaining 1/3 portion of rice.
• Sprinkle Some more cashews and onions, keeping aside a few for decoration.
• Make few through and through holes through the layered biryaani with the back of spatula.
• Spread the saffron milk in them.
• Cover with the lid and pressure cook over low heat for 25- 30 minutes.
• Garnish with left cashews and onions and serve.

Notes
I used 1 layer of rice 1/2 paneer and then again another layer of rice with rice from just 2 cups of raw rice. Also used half quantity of cashews, onions and garnishing spices. Stored the remaining half portion of paneer masala for later use this week. I just had to do the rice and onion portion again and could quickly make the dinner. Helped on the hectic day a lot. :) And it tasted even much better as well because of storing masala for few days :)
I always use the potato layering to cover up cooker so that the biryaani doesnt get burnt while pressure cooking it. I am speechless for that idea, helps a lot.
Also stored the marrinated paneer in fridge since it was quite hot here. But i think even in other time thats a better way so that it dries even further and the marrination sticks to paneer.

Tandoori Paneer Pizza

Tandoori Paneer Pizza

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

My favorite dish :) esp paneer flavor.. and I so miss it here. Well there is a food chain which has paneer pizza available here but then I really didn't like the flavor. So i had been meaning to prepare this since ages and finally made it yesterday. It turned out quite nice. I also did little r&d and found out how to do wheat base rather than all maida base - little healthier version :)


Ingredients
4 Cup Wheat Flour
2 Cup Maida
400g Paneer
2.5 Cup Mozarella Cheese
1 Cup Parmesan Cheese
1.5 Cup Milk
5 Spoon Curd
2.25 Spoon Active Dry Yeast
1/2 Onion
1/4 Cup Dried Tomatoes
4 Sweet Bell peppers
1/4 Cup Olive Oil
2 Spoon Butter
1/2 Spoon Sugar
2 Spoon Red Chilli Powder
1/2 Spoon Jeera Powder
1/2 Spoon Corriander Powder
1/4 Spoon Garam Masala
2 Spoon Tandoori Masala
1/2 Spoon Garlic Paste
1/2 Spoon Ginger Paste
1 Spoon Basil Leaves
Salt to taste

Method

• Warm a cup of water, add sugar and active dry yeast. Still well, wrap up with the clinging film and keep aside for 10 minutes to let yeast activate
• In a plate mix wheat flour, maida, olive oil, melted butter, activated yeast and salt to taste
• Add milk and knead the soft dough. Keep it in a large bowl covered with clinging film for around 2 hours to double in size.
• In a bowl, mix curd, garlic paste, ginger paste, jeera powder, corriander powder, garam masala, tandoori masala and salt to taste.
• Marrinate the cubed paneer with this curd mixture and refrigerate it till the time pizza dough is doubling up
• When the dough is doubled up, divide it into two portions and spread it on pizza pans
• Spread parmesan cheese, grated mozarella cheese on top of the pizza base
• Spread the cubed paneer pieces, bell pepper slices, onion slices and dried tomato evenly on top of it
• Sprinkle basil leaves
• Preheat oven to 400F/200C
• Bake the pizza at 400F/200C for 25 minutes

Notes
While activating yeast, the water should be luke warm - just warm to touch otherwise if too hot the yeast would burn up. To know if yeast is activated you need to see if foam is present in the yeast-water-sugar mixture.
When I baked pizza i found that one of the pizza was really risen well and other one was also rised but not as much as the other one. So I binged ;-) a bit and found that the while baking pizza we should be baking only on upper shelve the middle shelf doesnt have enough heat and hence the pizza doesnt rise well in that section. Well tip for me for next time.

Tawa Paneer

Tawa Paneer

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I had been so bored eating same type of gravies and all I thought that I have to try something different with paneer this time. Would have loved to make palak paneer but then I didnt have spinach and i was too tired with cycling and too engrossed in DMG - Abhi - Nikki Scenes that I decided to make my own tawa paneer recipe. Well I didnt even look on net for recipes nor did i check in some of the books I have. Just went through adding whatever I felt like. Result was awesome :) So here I am sharing with you my own Tawa Paneer


Ingredients
200g Paneer Block
1 Onion
2 Tomato
4-5 Sweet Peppers
1/4 Spoon Turmeric Powder
1 Spoon Red Chilli Powder
1/4 Spoon Jeera Powder
1/4 Spoon Corriander Powder
1/4 Spoon Aamchur Powder
Salt to taste
Oil

Method

• Cut the paneer into squared pieces, onions and tomatoes into the medium sized pieces
• Slice the sweet peppers
• On a tawa add some oil and shallow fry paneer pieces on high heat but till light brown in colour. Keep aside
• In same oil add chopped onion and cook till light brown in colour. Separate from oil and keep aside
• Cook sweet peppers in same oil and keep aside
• In same oil, add tomato pieces and cook till almost done.
• Add red chilli powder, turmeric powder, jeera powder, corriander powder and Aamchur Powder and saute for 2-3 minutes
• Add paneer pieces, onion, sweet peppers and salt to taste.
• Mix well and cook for another 4-5 minutes and serve warm

Notes
I didnt want to add any fancy items in there nor i wanted to add more spices etc to make sure it is not too spicy. Well I loved the taste as it was it had perfect combination of mild spices with the soft paneer.
I used nonstick tawa with sides to it - that helped me in managing it while mixing well :)

Chilli Paneer

Chilli Paneer

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I love chinese and its been ages since I had it outside. Yeah we had gone for it couple of weeks back but whatever we had ordered wasnt upto the mark and hence didnot count :) Hence yesterday I thought lets give it a shot at home. I have earlier tried these stuff at home as well, but then the taste wasnt authentic. But yesterday I can say I mastered it. So here is the recipe for you.


Ingredients
400gm Paneer
1 Onion
6 Chillies
15 Garlic Cloves
A Pinch of Black Pepper Powder
2 Spoon Dark Soy Sauce
1 Spoon Tomato Ketchup
1 Spoon Corn Flour
2-3 Strands of Spring Onion
Salt to taste
Oil

Method

• Cut the paneer into medium sized cubes and fry them in oil over medium heat till light gold in color. Keep aside
• In same oil fry onions till translucent.
• Add chopped chillies and garlic and cook till fragranant
• Add black pepper powder and Soy sauce and cook for a minute
• Add paneer cubes and tomato ketchup. Cook for 2-3 minutes
• Mix corn flour in a cup of water and add it to the paneer mixture.
• Add more water if needed and cook the paneer with closed lid for 3 minutes.
• Garnish with chopped spring onions and serve

Notes
Chop the green chillies in slanted fashion for this so that you get the same look and feel that you see in restaurants.
Do not fry paneer till its completely crispy from outside. You want to keep it as soft as possible and yet fry it so that it gets the proper texture.
Also if you are looking for it as starter which is dry, add little less water and cook for some more time if required so that the final result is dry :)

Stuffed Paneer

Stuffed Paneer

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I was looking for variations in paneer and came across Paneer Pasanda Recipe on youtube. I really liked the way the dish was done, especially paneer stuffing and hence I came up with this one after few alterations to the recipe.


Ingredients
400gm Paneer
2 Spoon Raisins
1/4 Cup Corriander Leaves
2 Green Chillies
1/2 Spoon Maida
1/2 Spoon Corn Flour
2 Tomatoes
1/2 Spoon Jeera
1/4 Spoon Mustard
1/2 Spoon Turmeric Powder
1 Spoon Red Chilli Powder
1/2 Spoon Garam Masala
1/4 Spoon Jeera Powder
1/4 Spoon Corriander Powder
1/2 Spoon Kasuri Methi
1 Cup Cream
Salt to taste
Oil

Method

• Cut the paneer into triangle shaped pieces - medium sized
• Grate 3 pieces and rest keep aside
• With the grated paneer mix, finely chopped corriander, finely chopped green chillies and raisins. Keep aside
• For the other traingle shaped pieces, slit the paneer from diagonal side such that it gives little butter fly shape when slightly opened
• Fill-in the stuffing of -paneer and raisins that we kept aside.
• Mix maida, corn flour and water in a bowl to form paste
• Dip the stuffed paneer pieces in this mixture and keep aside.
• Heat oil in a pan and fry the stuffed paneer pieces in a pan over medium flame to light brown colour. Keep aside
• In same oil, let the mustard and jeera splutter.
• Add finely chopped tomatoes to this
• Add red chilli powder, jeera powder, corriander powder, turmeric powder, garam masala to this and cook till tomatoes are completely done.
• After the above mixture cools down, add kasuri methi and grind it in mixie to get smooth paste with fine particles of black mustard, jeera and kauri methi visible.
• In same pan add this paste and enough water and the fried stuffed paneer. Bring it to boil
• Add the salt and cream to this and cook for another minute or two.

Notes
I didnt cook kasuri methi before gridning, and kept its quantity little higher which gave the gravy very unique taste.

Palak Paneer

Palak Paneer

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

This is another dish to make ajoy eat palak apart from palak puri. I make it frequently but never thought of posting the recipe. But this time since ajoy suggested of same, I am posting it here.


Ingredients
2 Spinach
200gm Paneer
2 Tomatoes
5 Spoon Cream
1/4 Spoon Corn Flour
1/2 Spoon Garlic Paste
1/4 Spoon Ginger Paste
1/4 Spoon Jeera
1/4 Spoon Turmeric Powder
1 Spoon Red Chilli Powder
1/2 Spoon Jeera Powder
1/2 Spoon Corriander Powder
1/4 Spoon Kasuri Methi
Salt to taste
Oil

Method

• Boil around 4-5 cups of water and keep spinach leaves in it for couple of minutes.
• Drain the water and grind the leaves in mixie and keep aside.
• Heat little oil in a pan and let jeera splutter in it.
• Add ginger and galic paste, turmeric powder followed by finely chopped tomatoes
• Saute for a while and add red chilli powder, corriander powder, jeera powder and kasuri methi
• Cook on low flame till tomatoes are completely done.
• Grind this tomatoe gravy along with palak paste prepared earlier adding enough water.
• Boil this mixture and add the paneer cubes in it. Cook till paneer is completely cooked.
• Add cream to this mixture.
• Mix corn flour with 4 spoon of water and add it to the boiling palak paneer and its ready to serve

Notes
Adding cream and corn flour gives the thickness to the gravy. I didnt add only cream because then there wont be palak taste left in the gravy and only corn flour because then it would turn gravy very bland. Adding both gives the right flavour and thickness to the gravy

Paneer Pudina Tikka

Paneer Pudina Tikka

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

This is another quick and yet interesting dish that I tried on friday for dinner. The dish turned out nice and we enjoyed it over breakfast too :)


Ingredients
200gm Paneer
1/4 Cup Curd
1/2 Cup Pudina Leaves
1/4 Cup Corriander Leaves
1/4 Spoon Ginger Paste
1/4 Spoon Garlic Paste
4 Green Chillies
Butter
Salt to taste

Method

• Cut the panneer into cubes
• Grind pudina leaves, corriander leaves, ginger paste, garlic paste and green chillies with salt in the mixer to fine paste
• Mix this with the curd
• Marinate the paneer with this mixture and keep in fridge for half an hour
• Preheat the microwave to 250C
• Butter the baking tray and spread the paneer cubes over the pan
• Bake the paneer on 200C for 5 minutes
• Flip the paneer to cook on the other side and bake again on 200c for 5 min

Notes
These tastes amazing for dinner. For breakfast it was good but not as good as for dinner. So if you find that you have extra paneer cubes left then save them in fridge and bake whenever required.

Paneer Sandwitch

Paneer Sandwitch

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Today I got an opportunity to experiment on different people and in different location :) Different people being mom and dad and different location is Pune, their place. I have come here for few days and taken over cooking so today for breakfast i just tried this quick and yet tasty item.


Ingredients
12 Bread Slices
2 Cup Grated Paneer
4 Green Chillies
Handful of Corriander Leaves
1 Spoon Red Chilli Powder
1/2 Spoon Jeera Powder
1/2 Spoon Corriander Powder
1/4 Spoon Amchur Powder
Salt to taste
Butter

Method

• Mix paneer, finely chopped green chillies, red chilli powder, finely chopped corriander leaves, jeera powder, corriander powder, amchur powder and salt to taste
• Butter one bread slice and keep the buttered side facing plate
• Spread the paneer mixture on top of this bread slice
• Put the other bread slice on top of it and butter the slice again
• Grill the sandwitch and serve hot
• Prepare remaining sandwitches following the same method

Notes
Buttering the slice before putting the mixture helps in not spreading the mixture while transfering to griller

Paneer Tikka

Paneer Tikka

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

This weekend when I went Anghethi, I saw chefs preparing kababs there and couldnt resist myself. And then i worked hard to go to grocerry shop and get the paneer, prepare this kabab.


Ingredients
200gm Paneer Slab
2 Tomatoes
1 Capsicum
1/2 Cup Curd
1/4 Spoon Ginger Paste
1/4 Spoon Garlic Paste
1 Spoon Red Chilli Powder
1 Spoon Jeera Powder
1 Spoon Chaat Masala
2 Spoon Tandoori Masala
Salt to taste
Butter

Method

• Cut the paneer to get the cubes
• Mix curd, ginger paste, garlic paste, red chilli powder, jeera powder, chaat masala, tandoori masala and salt to taste to form the marination
• Marrinate the paneer cubes with this mixture and keep it in fridge for couple of hours
• Cut the tomato and capsicum - remove the inner items and cut them to get the rectangular shapes
• Sprinkle salt and little chaat masala on them
• On a grilling stick arrange the capsicum pieces, paneer pieces and tomato pieces
• Melt the butter and pour it over these pieces all over
• Grill them till golden brown, I had to do it for around 30 min

Notes
Grilled one tastes nice but somewhere I read about frying the panner, capsicum and tomatoes separately and then arranging them on a tooth pin. People who donot have grilling option in microwave can try. I am going to try this too.
Also the aunty downstairs - our landlady, puts the Charcols in the earthen vessels and cook the kababs over it. I am going to try this as well because whatever aunty made tasted more aunthentic than this grilling thing.

Paneer Peshwari

Paneer Peshwari

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

This was the dish, we liked in Gokul, CMH Road , Bangalore.. We were mad about this vegetable in Gokul.. I had been preparing this vegetable since long time now.. But after marriage we hardly prepared this.. And when we realised that yesterday, it was the item for dinner..


Ingredients
200g Paneer
2 Onions
3 Tomatoes
1/2 spoon garlic paste
1/2 spoon ginger paste
1/2 spoon turmeric powder
1 spoon red chilli powder
1/2 spoon garam masala
1 spoon jeera powder
1 spoon corriander powder
Salt to taste
Oil

Method

• Grate the paneer, Chop onions and tomatoes
• Heat little oil in a pan and add finely chopped onions
• Once onions turn slightly reddish, add ginger paste and garlic paste
• After a while add turmeric powder, red chilli powder, garam masala, jeera powder, corriander powder to it and stir well
• Add tomatoes and cook them well
• Take the mixture off the stove and let the mixture cool down
• Grind the mixture in the mixie
• Again heat a pan and add this mixture with little water
• Add the grated paneer and salt and let it cook for some time till paneer is cooked well and gravy has enough thickness

Notes
You can add little capsicum to the vegetable, but since we both don't like capsicum we avoid it :)

Muttor Paneer

Muttor Paneer

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I just love paneer and with paneer its even more delicious.. I have quite a few recipes of paneer (for curries) but this one is my fav...


Ingredients
200g Paneer
1 cup muttor
4 tomatoes
2 onions
1/2 spoon garlic paste
1/4 spoon ginger paste
1/2 spoon turmeric powder
1.5 spoon red chilli powder
1.5 spoon jeera powder
1 spoon corriander powder
1/2 spoon garam masala
Corriander leaves to garnish
Salt to taste
Oil

Method

• Deep fry cubed paneer on medium flame
• Fry finely chopped onions till golden brown and keep aside for cooling
• Cook the muttor on steam and keep aside
• In a mixer grind tomatoes, fried onions
• Heat little oil in a pan and add this grinded mixture to it
• Add turmeric powder, red chilli powder, jeera powder, corriander powder, garam masala, garlic and ginger paste and mix well
• Let the mixture cook well (atleast for 5 min), add water if required
• Add paneer cubes, muttor and salt to it and again cook well
• Garnish with finely chopped corriander

Notes
For making paneer pieces soft, add the fried paneer pieces to boiled water and let the pieces settle down the bottom

Stuffed Tomato

Stuffed Tomato

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I was not sure how this will turn out when i decided to try this out.. Its kind of own recipe when i wanted to prepare something totally different with paneer. I had seen stuffed tomatoes in a cooker adv when i was kid and since then i had that facination towards stuffed tomato.. Though i never told mom.. so this is first time i was trying stuffed tomato and i wanted something very different as stuffing.. something without potato :D So here is the recipe...


Ingredients
4 mid sized tomatoes
1 small onion
1.5 cup grated paneer
handful of corriander leaves
1 tea spoon jeera
1/4 spoon black pepper
2 spoon butter
salt to taste

Method

• Cut the small round portion from the tomatoes head and save them
• Take out the inner portion of the tomato and store it in a cup
• Heat pan and add butter to it
• Fry finely hopped onion on it till its done
• Add tomatoes inner portion that we stored earlier
• Once the mixture is dry take it out in a dish
• Add the grated paneer, finely chopped corriander leaves, jeera, black pepper, salt to taste
• Now add this mixture to the hollow tomatoes and cover them with their head that are stored
• Grease the tomatoes a little and bake them or cook on vapour in a cooker

Notes
You might want to add mushroom to this while we fry onions to get a different taste
Baked tomatoes taste nice but the ones in cooker give it nice colour as well as taste

Paneer Paratha

Paneer Paratha

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Last week I had tried Paneer paratha and it tasted awesome. Here is the recipe for the same...


Ingredients
200g Paneer
1 Spoon Chilli Powder
1 Spoon Cumin Powder
1 Spoon Corriander Powder
1 Spoon Amachur Powder
5 Spoon Heaps Wheat Flour
Salt
Oil

Method

• Make dough of wheat flour just like one prepares for any other rotis/parathas
• Grate the paneer
• Mix it with chilli Powder, corriander powder, amchur powder, cumin powder and salt to taste.
• Make 2 medium sized roti
• Spread the prepared mixture of paneer on one of them
• Put the other roti on to the mixture
• Close the ends of paratha by touching bottom roti ends with wet fingers and then pressing the end of the rotis. That would seal the paratha.
• You may want to roll the paratha little to get it even.
• Fry the paratha on preheated tawa with butter or oil

Notes
If salt is added to the mixture and kept for too long mixture might turn out watery, so always prepare mixture just before starting to roll rotis.