Paneer lajawab

PANEER IS now a popular item in the South courtesy paneer butter masala, paneer 65, mutter paneer. Today paneer is on the dining table in many a household. It is g used for a variety of dishes and even in fusion cookery as well. It may be bland but it can be perked up in many ways. Just try out these easy items to lend an exotic touch to the ordinary fare.

Baked shahi paneer


Paneer - 250 gms Capsicum (finely sliced) - 2 Onions (finely sliced) - 2 Green peas (shelled) - 1 cup Ginger-chilli paste - 2-3 tsp Butter - 2 tbsp Milk - 2 cups Cornflour - 3 tsp

Salt to taste

Method: Cut the paneer into rectangle pieces. Boil the green peas. Slice the onions and capsicum. Heat the butter. Stir-fry the onions and capsicums for two minutes. Then add the paneer pieces and green peas. Stir-fry for two-three minutes. Add the chilli-ginger paste. Allow the vegetables to cook.

Keep aside � cup milk. Add the remaining milk to the vegetables. Mix the cornflour in the � cup milk. When the vegetables and milk boil, add this to the boiling mixture. Stir so that no lumps form. Simmer on a low flame until the mixture thickens. Bake in a hot oven for five minutes. Serve hot with parathas.

Cocktail paneer


Paneer - 500 gms Cooking cheese (grated) - 6 tbsp Thick cream - 1 cup Cornflour - 2 tbsp Ginger-chilli paste - 1 tsp Coriander leaves (finely chopped) - 2 tbsp Refined oil - 1-1/2 tsp Salt and pepper to taste

Method: Cut the paneer into big cubes. Beat the cream until light and fluffy. Add the chilli-ginger paste, grated cheese, coriander leaves, cornflour, oil, salt and pepper. Mix the paste well to get a smooth consistency. Apply the paste over the paneer cubes. Grill in an oven until crisp for about 10-15 minutes. Serve hot with a spicy sauce.

Paneer fritters


Paneer - 250 gms Capsicum - 1 Onion - 1 Coriander leaves - 2 tbsp Gram flour - 1 cup Cornflour - 2 tbsp Rice flour - 2 tbsp A pinch of soda bicarb Green chillies (finely chopped) - 3-4 A piece of ginger (finely chopped) Red chilli powder to taste Salt to taste Oil for frying


Grate the paneer. Cut the capsicums and onions very finely. Cut the green chillies and ginger into small pieces.

Add the gram flour, cornflour, rice flour, coriander leaves, soda bicarb, red chilli powder and salt. Make a stiff batter by adding very little water.

Heat the oil. Make small balls of the batter and deep fry. Serve hot with a spicy sauce.

Chenna payas


Milk - 1 litre Sugar - 100 gms Paneer - 100 gms Cardamoms - 5-6 Saffron strands - � tsp Pistachios - 7-8 Almonds - 7-8 Silver foil

Method: Boil the milk until it reduces to half the quantity. Add the sugar and give it one more boil. Grate the paneer. Add it to the boiling milk.

Allow this mixture to cook on a low flame. Pour this mixture in a flat dish. Coarsely grind the cardamoms. Sprinkle it over the chenna mixture. Rub the saffron strands with a little milk. Mix it in the chenna mixture. Decorate with silver foil, blanched pistachios and almonds. Serve chilled.


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