Mexican Paneer Wraps

Ingredients:

250 gms Paneer cut into 4 inch long pieces and 1 inch thick
1/4 cup Corn flour
1/4 tsp White Pepper
1/4 tsp Red Chilli Flakes
1/2 tsp Dry Basil leaves
1 cup Bread (finely powdered)
3/4 cup Salsa Sauce
1 bunch Lettuce Leaves
1/2 cup Carrot (sliced and boiled)
1/4 cup Onions (cut into juliennes)
1/4 cup Tomatoes (cut into juliennes)
1/4 cup Parsley
1/4 cup Cheese Spread
1/2 cup Sour Cream
1/2 cup Eggless Mayonnaise

Salt (as per taste)
Oil to deep fry

For the Wraps:
1 cup Refined Flour
1/4 cup Whole-wheat Flour
2 tbsp Oil
1 tbsp Butter
Salt (as per taste)
Warm Water as required

Preparation Method:

1.   In a bowl mix the cornflour, white pepper, chilli flakes, basil leaves and salt. Add enough water to make a thin batter.

2.   Dip the paneer pieces in the batter then roll them in breadcrumbs.

3.   Heat the oil in a pan and deep fry the paneer till crisp and brown. Drain and keep aside.

4.   Put the ingredients for the wraps in a bowl, adding enough water to knead into a pliable dough. Cover with a moist cloth and keep aside for 30 minutes.

5.   Divide the dough into 4 equal part and roll out each and make them large, thin rotis.

6.   Heat the oil on tawa. Cook the roti lightly on both the sides. Spread the wrap with salsa sauce, cover with a lettuce leaf.

7.   Place a paneer piece in the centre, along with some carrots, onions, tomatoes, parsley, salt and pepper.

8.   Mix the cheese spread, sour cream and mayonnaise in a bowl and pour a little over the paneer.

9.   Roll the wrap tightly. Do the same for the rest rotis.

10. Grill the wraps in a sandwich-maker or oven for 5 minutes.

11.  Serve hot with tomato ketchup.

Paneer bread Pakoda

Ingredients:

1 loaf Bread

1/2 cup grated Paneer (Cottage Cheese)

1 Tomato finely chopped

1 Onion finely chopped

2 Green chillies

1/4 tsp Red chilli powder

1 tsp butter

Salt (as per taste)

Preparation method:

1. Take a bowl; mix the grated paneer with chopped onion, tomato, green chillies, salt, red chilli powder and keep aside.
2. Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
3. Put this in sandwich toaster until the bread turns crispy and brown.
4. Serve with ketchup.

Paneer Manchurian

 

Ingredients:

200 gm Cottage Cheese (Paneer) (cubed)

¼ cup All-Purpose Flour

½ tsp Chinese Salt

2 tsp Spring Onions finely chopped

2 tsp Soya Sauce

3 Green Chilies finely chopped

4 tsp Ginger-Garlic Paste

6 Garlic Cloves finely chopped

3 tbsp Corn Flour

4-5 tbsp Oil

1 tsp grated Paneer

Salt (as per taste)

Coriander Leaves for garnishing

 

Preparation method:

1. Combine paneer pieces with salt and 2 tsp of ginger-garlic paste and keep aside for 10 minutes. 
2. Mix 1 tbsp of corn flour, all-purpose flour, ginger-garlic paste and salt in a bowl and prepare a batter adding little water. 
3. Heat the oil in frying over medium high heat. 
4. Dip the marinated paneer into prepared batter and toss into the oil 
5. Fry paneer cubes until golden on each side into batches. 
6. Remove the oil from pan leaving 1 tbsp into it. 
7. Add garlic cloves and allow it turn golden. 
8. Add soya sauce, spring onions, fried paneer pieces, green chilies, salt, Chinese salt along with 1½ cups of water. 
9. Combine remaining corn flour with water and add to the pan. 
10. Bring and to boil and remove from the heat. 
11. Garnish with coriander leaves. Serve with roti or nan. 

Paneer Bhurji

Ingredients:

2 cups Paneer

2 Onions

1/2 tsp Red chilli powder/ pepper powder

1/2 tsp Garam masala powder

1 tsp coriander seeds powder (Dhaniya)

1 tsp Lemon juice

2 Green chillies

1 Capsicum

2 tbsp Milk

1 tbsp Ginger, finely chopped

2 tbsp Coriander leaves, finely chopped

1 tsp Jeera

1 tbsp Oil

Preparation Method:

1. If you are using frozen paneer, either thaw it until room temperature or boil water and keep immersed for 10 minutes. Drain the water completely and crumble it in a mixer(just add in two batches and give it a run).
2. Heat a pan with oil and splutter jeera, add finely chopped ginger and green chillies, followed by finely chopped onion. Fry it till transparent and add the chopped capsicum.
3. Fry for a minute without changing its crispiness and add coriander leaves, all the powders and give it a quick stir without burning them. Add milk, salt and cook for 2 minutes until the milk evaporates.
4. Now lastly add crumbled paneer and mix well. Fry for 2 minutes or until dry and add the lemon juice and mix well.
5. Now lastly add crumbled paneer and mix well. Fry for 2 minutes or until dry and add the lemon juice and mix well.
6. Garnish with coriander leaves, serve hot.

Paneer Kulcha



Ingredients

 

2 cups refined flour (maida)

1 tbsp yogurt

1/2 cup Milk

1/2 tsp salt

1/4 tsp soda bicarbonate

1 tsp Sugar

Stuffing           

200 grams Paneer (cottage cheese)

1 tsp Red chilli powder

1/2 tsp Chaat masala

Salt (as per taste)

Preparation method:

1. Take a bowl, add refined flour, salt, yogurt, soda bicarbonate, sugar and milk and knead into a soft dough. Cover with a damp cloth and rest for an hour.
2. Preheat oven to the maximum temperature. Make pedas of the dough and rest for five minutes.
3. Crumble the paneer. Take it (paneer) in a bowl, add salt, half tsp red chilli powder and chaat masala and mix well.
4. Divide the dough into small pieces and make them roti, place a portion of the paneer mixture and roll into a ball. Rest the stuffed balls for five minutes.
5. Pat each ball into a six inch round kulcha and place on a baking tray. Rub a little oil on the surface and sprinkle some red chilli powder.
6. Bake in the preheated oven for five to seven minutes. Serve it hot.

Paneer Paratha

Today we will see how to make Paneer Paratha . It is very simple and very easy to prepare, as it is not require any heavy ingredient.

Ingredients:

300 gms paneer

4 cups wheat flour

1½ cup water

1 cup curd
6 tbsp ghee

1/2 onion chopped (for garnish)

4 green chillies (finely chopped) 

1 tsp cumin seeds (Jeera)

1 tsp red chilli powder Carom seeds (ajwain)

1/2 tsp Coriander leaves (finely chopped)

salt (as per taste)

Preparation method:

• Take a bowl, mix wheat flour and water and make a semi soft dough with salt. Cover and keep it aside.
• Crumble the paneer. Add coriander leaves, green chillies, cumin seeds, red chilli powder and salt, mix well.
• Divide the dough into equal portions. Roll out a portion into a small roti, apply little ghee on it.
• Place about 1½ tbsp of the paneer mixture in the centre of the roti. Gather the outer edges. 

                                  

• Dip into four and roll it out into a slightly thick paratha.
• Roast on a pre-heated tawa on a medium flame till both the sides are golden, applying little ghee while turning sides.
• Serve hot with boondi curd and chopped onion also you can add lemon and chillies as shown in picture. 

Paneer Roll

Ingredients:

For filling:
1 cup paneer, cubed
1/2 cup tomatoes, chopped
1/2 cup capsicum, chopped
1 tsp oil

To be mixed into a marinade:1/4 cup curd
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp ginger paste
1/4 tsp garlic paste
1/2 tsp chaat masala

1/2 tsp garam masala
1/2 tsp kasuri methi (dried fenugreek leaves)
1/4 tsp Bengal gram flour (besan)
Salt to taste

For chapatis:1 cup whole wheat flour
1 cup milk
Salt (as per taste)

Preparation method:

1. For filling, add the paneer and tomatoes to the prepared marinade and toss lightly. Leave it aside for 10 minutes.
2. Heat the oil in a non-stick pan; add the chopped capsicum and sauté for 2 minutes. Add the paneer mixture and sauté over a high flame for 4 to 5 minutes, stirring occasionally.
3. For chapatis, combine all the ingredients and knead into soft dough. Divide the dough into 9 equal portions. Roll out each portion into a thin chapati. Cook each chapati lightly on a tava (griddle) on both sides. Keep aside.
4. To proceed, divide the filling into 9 equal portions. Spread one portion of the filling in the centre of each chapati and roll up tightly.
5. Now it’s ready to serve.

Achari Paneer

Ingredients:

250 gms Paneer, cut it into medium sized cubes (Cottage cheese)

1 tbsp Mango pickle without piece

1/2 capsicum, slicely chopped (shimla mirch)

5-6 pieces garlic (lahsun)

1/2 tsp Amchur powder (Raw Mango Powder)

1/2 tsp cumin seeds (Jeera)

1 dry red chili, stem removed

2 large onions

1 green chili

4 medium sized tomatoes

1 tsp garam masala   

1/2 tsp Kalonji (Onion seeds)

1/2 tsp red chili powder

1 bay leaf (tej patta)

1/2 tsp mustard seeds (raai dana)

1/2 tsp turmeric (Haldi)

1 tsp ginger (adrak)

1/4 tsp pepper powder (kali mirch)

4 tbsp oil

salt (as per taste)

How to make Achari Paneer:

1. Take a grinder and add onion, ginger, green chili, tomato and garlic to it, and blend them to form a paste. keep it aside.
2. Take 1 tbsp oil in a pan and heat it. When it gets heated up, turn the heat to low and add paneer cubes to it; fry them until they get light brown. Then, turn off the heat and keep them aside.
3. Take 3 tbsp oil in a pan and put it over high heat. When it gets heated up, turn the heat to low, add mustard seeds, cumin seeds, bay leaf, dry red chilli and kalonji and stir well and fry for 2-3 mins.
4. Then, add onion paste to the pan and put it over low-medium heat, cook until the oil seperates from the mixture and it turns golden brown, Stir the gravy every 2-3 mins.
5. Then, add turmeric, chili powder, garam masala, amchur powder, Mango pickle, capsicum and salt to taste. Stir it well and cook it over low-medium heat until the capsicum gets cooked. Add a little water if needed.
6. Now, add fried paneer and pepper, stir again, add some water if needed. Cook on medium heat for 3-4 mins and turn off the heat.
7. Serve it hot with naan, chapati, tandoori roti or pulao.

Baby Corn Paneer

          Today's recipe is dedicated to the entire baby-corn lover. Baby Corn contains a high amount of Vitamin C and an above average amount of Calcium.

Ingredients:

1 cup baby corn, cut into 1-inch pieces

1/2 cup paneer, cut into 1/2-inch pieces

4 tbsp oil

2 tbsp roasted peanuts

2 tbsp sesame seeds (til)

2 tbsp desiccated coconut

2 cups onions, finely chopped

2 red chilies

3 medium tomato, finely chopped

1 tsp nigella seeds (kalonji)

1 tsp fennel seed (saunf)

1 tsp garlic paste

2 tsp ginger and green chili paste

1/2 tsp chili powder

1/4 tsp turmeric powder (haldi)

1 tsp coriander powder (dhania)

1 tsp tamarind pulp, soaked in 1/4 cup of water (imli)

2 tsps jaggery, grated (gur)

Salt (as per taste)

Directions:

1. Take a bowl and boil the baby corn in water till it is cooked. Drain and keep aside.
2. Put some oil in a pan and fry the red chillies for a few seconds and keep aside.
3. Heat oil in a pan; add the onions and sauté till they turn golden brown in colour.
4. Add the peanuts, sesame seeds, desiccated coconut, fennel seeds, nigella seeds, ginger-green chilli paste, garlic paste and sauté over a slow flame till all the ingredients are browned.
5. Add the chili powder, coriander seed powder, turmeric powder, tomatoes and salt and cook till the tomatoes soften. Cool completely.
6. Grind the gravy to a smooth paste in a blender, using a little water if required.
7. Combine the gravy with tamarind pulp and 1 cup of water and the tamarind paste and jaggerey in a pan, bring to a boil and simmer till the oil separates. Add the fried red chillies, baby corn and paneer and mix well.
8. Serve hot.

Grilled Paneer

Ingredients

300 gms Paneer

1/4 cup finely chopped spring onions

1/4 cup smoked barbeque sauce

1/2 tbsp chilli sauce

1/2 tbsp grated garlic (lesun)

1 tbsp chopped coriander (dhania)

1 tsp lemon juice

1/2 tsp lemon rind

1 tsp oil

Salt (as per taste)

Preparation method:

1. Cut paneer into thick large pieces.
2. Mix all the ingredients in a container.
3. Slowly dip paneer pieces in the mixture. Make sure paneer is fully coated with the mixture. Leave it for couple of hours.
4. On 4 wooden skewers arrange the paneer pieces and grill them over a charcoal or electric barbecue till they are lightly browned from all sides.
5. Serve immediately. Paneer will be soft and flavorful.

Paneer stuffed Capsicum

One more stuff item added in my kitchen. For vegetarian who love capsicum and paneer, for them this will be a very nice dish. Prepare this for a change and let me know how you feel after having this.

Ingredients required:

For the Paneer Bhurji stuffing:

8 Small Capsicums

400 gm paneer

2 tbsp olive oil

4-6 garlic cloves minced

1 onion finely chopped

3 tomatoes finely chopped

1 tsp cumin seeds (jeera)

1/4 tsp turmeric

1/2 red chilli powder

2 tsp coriander powder (dhaniya)

1 tsp garam masala

1 cup corn

1 cup green peas

lemon juice from 1 lemon

salt (as per taste)

fresh coriander leaves choppped

Preparation method:

 For the Paneer Bhurji:

1. Heat 2 tbsp of olive oil in a non-stick pan and add the cumin seeds.
2. Add the finely chopped onions and minced garlic. Also add salt to sweat the onion and bring out the flavors. Saute for 2-3 mins in medium heat.
3. Add the finely chopped tomatoes. Add the turmeric, red chilli powder, coriander powder and garam masala. Again sauté it for 4-5 mins.
4. You will see the oil begin to separate, add the corn and green peas.
5. Once the corn and green peas are cooked (in about 5 minutes), add the finely chopped or grated paneer.
6. Let it all cook for 8 - 10 minutes and keep stirring periodically to prevent the ingredients from sticking to the pan.
7. Squeeze in the lemon juice and stir well.

For stuffing:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Coat a baking tray with olive oil.
3. Carefully cut the crown of the Capsicum and remove the seeds from the inside. Save the crown.
4. Stuff the capsicum with the Paneer Bhurji.
5. Place the crown back on the stuffed capsicum.
6. Bake at 350 degrees Fahrenheit for 30 - 40 minutes until the skin of the peppers begins to wilt.
7. Take the baking tray out of the oven, garnish with chopped coriander leaves and serve it.

Paneer stuffed mushrooms

       This time I will prepare something different, something which will feel us more passionate about food. I prepare so many paneer recipes, but this time we will see some stuffed item which will be a combination of Paneer and Mushroom. This is little time consuming and be careful in every step.

Ingredients:

250 gm crumbled paneer

6 large white mushrooms

1 finely chopped green chili
2 tbsp finely chopped onions
2 tbsp finely chopped green bell pepper
2 tbsp finely chopped red bell pepper
4 tbsp finely chopped mushroom stems

2 tbsp cooking oil
1/2 tsp Garam masala powder
1/2 tsp red chili powder

Salt (as per taste)

Preparation method:

Preparing the mushrooms -
1) Preheat the oven to 200 degrees C
2) Gently pull out the stems of the mushrooms. Do not discard the stems as they will be used in the stuffing. Use the pointed part of a knife to hollow it out properly.
3) Use the back side of a spoon to gently scoop out the gills (the brown spongy part) from the hollow part of the mushrooms.
4) Use a damp paper towel to wipe the outside as well as the insides of the mushrooms. Do not wash them.
5)  Lightly brush the mushrooms with oil and place them on a baking sheet lined with aluminum foil with the hollowed sides facing up.
6) Bake for 6-7 mins, turning once in between, until you see water oozing out of the mushrooms.
7) Remove from oven and cool.

Making the stuffing -
1) Finely chop half the mushroom stems.
2) Heat oil in a pan. Saute the onions till translucent. Add the green chilies, chopped mushroom stems, chopped green and red bell peppers and saute briefly.
3) Add the crumbled paneer, garam masala powder, red chili powder and salt. Saute for a few seconds. Don't worry if the mixture looks a bit dry. Even after preparing the mushrooms they will release water.

Assembling -
1) Preheat oven to 200 degrees C

2) Stuff the paneer mixture into the prepared mushrooms. Brush the tops with some oil.
3) Bake for 6-8 minutes till the mushrooms are a bit tender and the filling is heated thoroughly.

Note: The most time consuming part of this recipe was cleaning the mushrooms. One has to be very gentle while wiping and scooping out the gills in order to avoid breaking the mushrooms. I think it might be a good idea to prepare and fill out the mushrooms beforehand and store them in the refrigerator. At dinner time they can simply be baked.

Aloo paneer masala

One of the most chat-pati item in Indian recipe is “Aloo paneer chat-masala”. In india almost in every fast-food restaurant you will find this one. If you wish to make it in home then here is the recipe.

Ingredients:

400 gms paneer (cottage cheese)

400 gms small potatoes, boiled, peeled

450 gms boiled green peas

3 tsp ginger (adrak) paste

4-5 green chilies, finely chopped

2 tbsp chaat masala

1 tbsp lemon juice

4-5 tbsp oil

Chopped coriander leaves (dhania)

Salt (as per taste)

Preparation method:

1.         Cut the paneer and potatoes into medium cubes pieces.

2.         Take a pan add little oil in it and fry the paneer and potato pieces, till slightly brown in colour.

3.         Remove the paneer and potatoes.

4.         Add 2 tablespoons of oil in the pan and heat. Add the peas and ginger paste and suate for 2-3 mins then add fried paneer and potatoes in it and turn off the heat.

5.         Add green chilies, chaat masala, lemon juice and salt.

6.         Garnished with chopped coriander.