PANEER TIKKA MASALA

Ingredients:
paneer tikka

2 tbsp refined oil
1 tsp cumin seeds
2 medium sized onions
1 cup tomato paste/puree
1 green chili
1/4 cup cashew paste
½tsp red chili powder
½ tsp turmeric powder
1 inch ginger
4-5 cloves garlic
2 cups water
½ cup fresh cream
1 tsp salt or as per taste
1 tsp sugar /2 tsp tomato sauce(optional)
1 tsp kitchen king masala or catch sabzi masala
1 tsp coriander powder
2 green cardamoms

Method:

1. Put sliced onions, green chili,ginger and garlic in a mixer and make a fine paste 
2. Take oil in a pan. 
3. Add cumin seeds and cardamoms and fry till the oil becomes fragrant. 
4. Add the onion ginger and garlic paste and cook till it become brown. 
5. Add the tomato puree and saute for 2-3 minutes. 
6. Add the turmeric powder, red chili powder, kitchen king masala powder, coriander powder and mix well. 
7. Add cashew paste. 
8. Stir and saute till the oil starts to leave the sides of the masala paste. 
9. Add water and stir. 
10. Simmer and cook on low flame for 10-15 minutes till the gravy becomes thick. 
11. Add half the cream and salt. 
12. You can also add sugar or tomato sauce if you want a light sweet taste in the curry.
13. Add paneer tikka pieces along with the veges and serve hot with chapati, parantha or naan.

 

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PANEER PASANDA

For pasanda sandwiches:

250 gms. cottage cheese
2 tbsp crumbled or grated paneer
8-10 raisins, chopped
6 to 8 cashews, finely chopped
1 green chili, chopped
1 tbsp chopped coriander leaves
1/4 tsp degi mirch powder
12 tsp catch sabzi masala
salt as per taste
oil for shallow frying


For gravy:

2 medium sized onions, grated
2 tbsp oil
3 medium tomatoes  pureed
10 to 12 cashews
1/2 tsp  green cardamom powder
1 tbsp oil
1/2 tsp cumin seeds
1/2 inch ginger ,grated
3 to 4 garlic, crushed to a paste
1/2 tsp  deghi mirch powder
1/2 tsp coriander powder
1 tsp catch sabzi masala
1 tbsp tomato ketchup
1 tsp kasuri methi
2 tbsp cream
chopped coriander leaves to garnish
1/2 cup corn starch
4 tbsp water
salt as required


Method:

1. Heat oil in a pan and crackle cumin seeds, then add ginger,garlic and onions and cook till the onions become translucent in color.
2. Add pureed tomatoes, and cook till the masala leaves the sides of the pan.
3. Now add  1 cup water , cashew paste and all the spices and salt.
4. Simmer the gravy on a low flame till you see some oil specks on the top and the gravy thickens.
5. Add ketchup, kasuri methi, and cream.
6. Stir till the cream is mixed evenly with the rest of the gravy. Switch off the gas.
7. Mix crumbled or grated paneer , chopped raisins, chopped cashews, green chilies, chopped coriander leaves in a bowl.
8. Add degi mirch powder, sabzi masala and salt and mix well.
9. Slice the paneer in desired shape and slice each piece into two halves gently.
10. Now place some of the stuffing on the paneer slice and cover it with  the top slice gently. Press gently.
11. Make all paneer sandwiches stuffed with the filling this way.
12. In a bowl, make a paste of cup corn starch with 4 tbsp water.
13. Dip the paneer sandwich in the batter.
14. Turn over and coat from all sides and place the pasanda sandwiches in a medium hot oil on a griddle pan for shallow frying and cook from both sides till brown in color.
15. Now drain the fried paneer sandwiches on paper towels. keep aside.
16. Now  place the pasanda sandwiches in the gravy.
17. Coat the paneer pasanda in the gravy.
18. Serve paneer pasanda hot garnished with some coriander leaves with naan, tandoori roti, chapati or paratha.

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SANDESH

Ingredients:
8 cups Milk
1 tbsp Lemon juice
1/2 cup castor sugar

1/4 tsp green cardamom powder
Cherries or Pistachios blanched and chopped for garnishing

Method:

1. Boil milk in a  thick-bottomed  pan. Add the lemon juice and stir till the milk curdles. Strain and immediately refresh the chhenna  with chilled water. Put the chhenna in a piece of muslin and squeeze till all the water is drained out.
2. Knead the chhenna well with the heel of your hand or with the help of a bowl (katori). Add caster sugar and cardamom powder, and knead again.
3. Cook in a non-stick pan on medium heat for 8-10 minutes. Remove from heat and divide into equal sized portions. Roll each portion into a ball and make a dent on the top.
4. When cooled, place a cherry or pistachio in the dent and serve.

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PANEER BHURJI/CHEESE BHURJI

Ingredients:
200 gms cottage cheese
1 tbsp oil
1/2 tsp cumin seeds
1 onion chopped
1 tomato chopped
1 tsp ginger chopped
1 green chili chopped
1 tbsp coriander chopped
2 tbsp peas (optional)
1 tsp sabzi masala/garam masala
1/2 tsp coriander powder
1/4 tsp turmeric (optional)
salt to taste

Method:

1. Heat oil in a pan and add cumin seeds and when they start to crackle add onions and stir for 2 minutes then add ginger,green chilies and tomatoes and stir for a while.
2. When  the tomatoes become soft add peas and salt and cook till the peas become soft.
3. Now grate cheese and add the cheese to the veges and mix well.
4. Now add all the spices and the coriander leaves and stir for 2 minutes.
5. Now paneer bhurji is ready to be served. 

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CHEESE TIKKA (PANEER TIKKA)

Ingredients:

250 gms paneer
3-4 tsp besan or cornflour
2 tbsp curd
1 tsp salt or to taste
1/8 tsp red chilli powder
2 tsp schezwan  sauce
1/2 tsp garam masala or sabzi masala
a few drops orange red colour (optional)
1  tbsp lemon juice
1 capsicum diced
1 onion diced
1 tomato de -seeded and diced
2  tbsp oil or ghee
1/2"piece ginger  and 3-4 flakes garlic or 2 tsp ginger garlic paste
1 tsp jeera powder
1/2 tsp green cardamom powder
2-3 green chillies
2  tbsp chopped coriander

Method:

1. Grind coriander and green chillies to a paste.
2. Add besan, curd, salt, chilli powder,schezwan sauce garam masala, jeera powder. green cardamom powder, ginger garlic paste, half of ghee or oil  and lemon juice to the paste.Add enough orange colour to get a nice colour.
3. Cut paneer into cubes.Put the paste in a big bowl and add the paneer pieces and mix well so as to coat the paste nicely on all the pieces.Add the onion ,tomato and capsicum pieces also and mix lightly.Keep in side the fridge till the serving time.
4. If you are using wooden skewer sticks then soak them in water for some time before use.
5. Now pierce the cheese onion and capsicums in the order of your choice in the skewers and cook them on greased hot griddle pan  (or directly on flame putting the skewers on a wired rack) from all the sides while turning the sides after regular intervals.
6. Or you can heat an oven to 180 C or a gas tandoor on a moderate flame.Grill the paneer pieces and vegetables by passing through skewers and keeping on a hot oven on a greased wire rack.Keep in the oven for 10-12minutes. Remove from oven.
7. Heat malai or cream in a kadhai on a very low flame, to make it just warm.Do not let it turn into ghee by keeping on the fire for a longer time.
8. Add the grilled paneer and vegetable pieces.Toss gently and remove from fire or pour the cream over the skewers.
9. Sprinkle chaat masala and lemon juice, serve with nachos and pudina chutney.

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CHEESE POPCORN

Ingredients:

100 gms cottage cheese

1 tbsp All purpose flour (maida)

1 tbsp corn flour

1/2 tsp salt or to taste

1/4 tsp black pepper or as per taste

1 egg (optional)

1/4 tsp chaat masala (optional)

3 tbsp corn flakes crumbled

2 tbsp bread crumbs

oil for frying

Method:

1. Mix cornflakes and bread crumbs and keep them aside
2. Cut the cheese in to cubes
3. Make a batter of  all purpose flour,cornflour,salt and black pepper of coating consistency by adding approximately 1/2  cup of water.
4. Coat the cheese cubes with the batter then coat the cheese with egg beaten with salt and black pepper and roll them in the crumbled cornflakes and bread crumbs mixture taking one at a time.
5. Deep fry in hot oil and drain out on a tissue paper when it becomes golden brown in colour.
6. Sprinkle chaat masala and serve hot with a dip or sauce of your choice. 

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CHEESE CORN ROLLS

Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 6

Ingredients:

Pancakes:

1/2 cup flour

1 cup milk if not using egg other wise one cup water

1/4 tsp salt

1 egg or a pinch of soda-bi-carb

oil for shallow frying

Filling:

2 tsp oil

1 finely chopped onion

2 tbsp sweet corns

100 gms cottage cheese

1/4 tsp white pepper 

salt to taste

Method

1. Heat oil add onions stir fry for 1 minute add all the corn and grated cheese stir a bit and add salt and pepper .
2. For pancakes sift flour and salt and gradually add water or milk, egg or soda-bi-carb and make a smooth batter.
3. Heat a non stick pan and make pan cakes cooking underside only don't cook the other side.
4. Cool the pan cakes 
5. Place the filling on cooked side of the pancakes at one end now fld left side and then the right side.
6. Holding the sides roll upwards
7. Seal the edges with the batter of pan cakes or cornflour disolved in water.
8. Heat oil in a pan and shallow fry both sides of the roll till golden brown.
9. Drain out of oil and serve cutting diagonally.

Note:  If you find it difficult to roll the pan cakes then make a chapati like dough using less water or milk and more of maida  then wrap the stuffing in the chapati and and deep fry the rolls.

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KADAHI PANEER

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 6

Ingredients:

200 gms cottage cheese sliced in cubes (lightly fried only if you like)

2.5 tbsp oil

1 tbsp coriander seeds

1/2 tsp cumin seeds

4 kashmiri red chilies

2 tbsp finely chopped garlic

1 medium sized  grated onion

1 medium sized sliced onion

1 capsicum sliced 

1/2 tsp finely chopped green chilies

2 finely chopped tomatoes

1/4 cups tomato puree

1/2 tsp dried fengrueek leaves

1 tsp sabzi masala

1/4 tsp degi mirch

1/2 tsp turmeric powder

1/2 cup fresh cream or malai

1 tsp salt or to taste

Method:

1. Dry roast coriander seeds and 2 kasmiri red chilies on a tava and make a powder in the mixer.
2. Let it cool and keep it a side
3. Take 1.5 tsp oil in a kadahi and when the oil is hot put cumin seeds in it.
4. When the cumin seeds change color add garlic and stir fry it then add grated onion and cook till it becomes brown.
5. Now add chopped tomatoes and green chilies and  mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally.
6. Add the prepared powder, sabzi masala,degi mirch,turmeric powder,salt,fengureek leaves, and tomato pure and cook a little more.
7. Add 1 cup water and cook for 2 minutes.
8. In a separate pan take 1 tbsp oil and cook 2 red kashmiri chilies, sliced onions and capsicum till the onions are translucent in color and add this to the prepared gravy.
9. Add cheese and fresh cream and keep aside. 
10. Heat it at the time of serving and garnish with chopped coriander. 

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MALAI KOFTA

Ingredients:

For the koftas:
150 gms paneer/cottage cheese, grated
2 medium size potatoes, boiled, peeled and grated
1 green chili deseeded and finely chopped
1/4 cup cornflour
½ tbsp milk powder or 1 tbsp khoya(optional)
½ tsp salt or to taste
oil for frying

For gravy:
2 tbsp refined oil
2 medium sized onions
1 cup tomato paste/puree
1 green chili
1/4 cup cashew paste
½tsp red chili powder
½ tsp turmeric powder
1 inch ginger
4-5 cloves garlic
2 cups water
½ cup fresh cream
1 tsp salt or as per taste
1 tsp sugar /2 tsp tomato sauce(optional)
1 tsp kitchen king masala
1 tsp coriander powder
2 green cardamoms
1 tsp cumin seeds

Method:

Koftas:

1. Mix all the ingredients mentioned under kofta ingredient list except oil in a bowl. 
2. Make medium sized balls and fry the koftas in hot oil till golden. 

Gravy:

1. Put sliced onions, green chili,ginger and garlic in a mixer and make a fine paste 
2. Take oil in a pan. 
3. Add cumin seeds and cardamoms and fry till the oil becomes fragrant. 
4. Add the onion ginger and garlic paste and cook till it become brown. 
5. Add the tomato puree and saute for 2-3 minutes. 
6. Add the turmeric powder, red chili powder, kitchen king masala powder, coriander powder and mix well. 
7. Add cashew paste. 
8. Stir and saute till the oil starts to leave the sides of the masala paste. 
9. Add water and stir. 
10. Simmer and cook on low flame for 10-15 minutes till the gravy becomes thick. 
11. Add half the cream and salt. 
12. You can also add sugar or tomato sauce if you want a light sweet taste in the curry. 

Servicing:

1. Add the curry first in the serving plate or bowl and then place the koftas. 
2. Serve malai kofta hot with rotis, naan, steamed basmati rice or jeera rice. 
3. Garnish the malai kofta with some cream, grated paneer and coriander leaves. 

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