Paneer Wrap

Ingredients

Tomato - 2
Capsicum - 1
Cabbage - 6 leaves
Paneer - 1 pack
Jeera - a little
Red chilli powder - 1/2 tsp
Chaat masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Jeera powder - 1/2 tsp
Corriander powder - 1/2 tsp
Gram masala - 1/2 tsp
Kasuri methi - a little
Corriander leaves - a little
Mayonnaise - 2 tbsp
Salt to taste
Chapathis - 6
Oil - 1 tbsp

Method

Cut the cabbage, capsicum and paneer into juliennes.
Deseed the tomatoes and as cut them into juliennes.
Heat oil in a pan. When the oil is hot add the jeera.
Next add the cabbage and suate for a while.
Then add the capsicum and saute.
Add all the powders, Chat masala and kasuri methi.
Mix well. Add salt to taste.
Saute well little the raw smell of the powders are gone.
Next add the paneer and tomato.
Mix well.
Turn of the heat and add corriander leaves.
Then apply mayonnaise on one side of the cooked chapati.
Next add the paneer filling.
Roll it tight in butter paper or aluminum foil and serve hot.

Veg Frankie / Kati Roll

Frankie also commonly known as Kati Roll nowadays is a very popular street food which originated from Kolkata. Normally in the beginning a kati kebab was stuffed in a paratha and served but over the years there have been many variations in the preparation of the stuffing. Today, there are a variety of filling rolled up in any kind of Indian flatbread and is being called a kati roll. The recipe below provides a stuffing with Aloo (potato) and Paneer (Cottage Cheese).

Preparation Time: 10 min

Cooking Time: 20 min
Makes: 6 frankies

For Paratha:

Maida – 1 cup
Salt – 1/2 tsp
Oil – 1 tbsp
Potato – 1 small, boiled, peeled and grated
Warm Water – 1 or 2 tbsp, as needed
Oil – enough to drizzle
Little Maida Flour for dusting

For Filling:


Paneer – 100 gms
Potatoes – 2 small, boiled, peeled and grated
Salt – 1/2 tsp or to taste
Coriander Powder / Dhaniya Powder – 1/2 tbsp
Garam Masala – 1/2 tsp
Amchoor Powder (Dry Mango Powder) – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Oil – 1 tbsp
Green Chillies – finely chopped, to taste
Cabbage and Capsicum– cut to thin strips, as needed
Cilantro – finely chopped, as needed
Lemon/Lime Juice – to taste

Method (for Paratha)

1. In a bowl, mix the Maida Flour and the Salt together.

2. Add 1 tbsp of oil and rub it into the Flour. It is important that the oil is completely mixed well with the flour.

3. Add in the Potatoes and again press and mix.

4. Add 1 tbsp of Warm Water and press to make the dough. This is a very important step in making perfect dough so do not add water in haste. Add them 1 spoon at a time and slowly mix until you get a stiff dough.

5. Drizzle and coat the dough ball with Oil, cover and allow it to rest for 15 min.

6. After 15 min., knead once more, and divide the dough into 6 equal parts.

7. Heat a Tawa/Skillet on medium heat till it is nice and hot.

8. Take one part of the dough and roll onto a smooth ball and press between your palms to form a disc.

9. Dip the disc in some additional maida flour and roll into a roti.

10. Make the roti a little thinner than a chapati as the Maida tends to shrink.

11. Once rolled out, place on the hot Tawa.

12. Move the roti just a bit to avoid sticking to the tawa.

13. Allow the color to change just a bit and some bubbles to appear.

14. Flip the Roti once that happens and allow it to cook on the other side for just a couple of minutes.

15. Increase the flame to the highest and using tongs, place the Roti on the flame.

16. Allow it to balloon up.

17. Take off the flame and keep in an insulated container till ready to make the rolls.

Method (for filling):

1. Crumble the Paneer and add in the Potatoes.

2. Mix but be gentle not to make a paste of the mixture.

3. Add in the spice – Salt, Coriander Powder, Amchur, Garam Masala & Red Chili Powder.

4. Mix again to ensure that the spices don’t clump up to one area and are well distributed.

5. Heat Oil in a non-stick pan or a kadhai.

6. Add in finely chopped Green Chillies and then the cabbage and capsicum and fry till golden brown. Add salt to taste based on the amount of cabbage and capsicum. Then add Potatoes and Paneer mixture.

7. Mix gently and allow the filling to get heated all the way through for just a couple of minutes.

8. Once hot, turn off the stove/flame and add in finely chopped Cilantro.

9. Squeeze Lemon or Lime juice to taste and give it one final mix.

10. Transfer to a bowl to allow the mixture to cool down to make cylindrical rolls to fill in the roti.

Assembly:

1. Place the Roti flat.

2. Place the Filling Roll on the chutney side and start rolling.

3. Roll on the clean side and secure with a toothpick.

4. Serve hot.

Tips:

To make it for kids, add some cheese and serve with ketchup.

Chilli Paneer / Spicy Cottage cheese

Chilli paneer is an Indo-chinese dish. This is also one of the popular appetizer in the  Indian restaurants. Although branded as an appetizer this makes a great combo with vegetable fried rice and vegetable pulav . The recipe is simple and I leant to make this from my aunt Mrs.Parvathy. Now lets take a look at the ingredients needed for making chilli panner.
Ingredients:
Paneer- 250 g

corn starch- 3 tbsp

all purpose flour- 2 tbsp

water- 5 tbsp

chilli powder- 1/4 tsp

oil for deep fry

Sauce

capsicum (bell pepper)-  1 cup chopped (green, red, yellow)
cabbage (chopped)- 1 cup
ginger- 1 tsp + 1tbsp
tomato sauce- 4 tsp
soy sauce 2 tsp + 1 tsp
chilli sauce- 1 tsp
water 1/4 cup
ajnamoto- 1 pinch
oil- 1 tbsp
salt to taste
asafoetida(hing) - a pinch


Method:

• In a bowl mix the corn starch, all purpose flour, chilli powder, pinch of salt, 1 tsp grated ginger and 5 tbsp of  water.
•  Cut the paneer in cubes of 1" size and marinate in the batter for 20 minutes. 
• In a deep pan heat some oil about one inch deep. Fry the panner until golden brown and drian them on a paper towel. The remaining batter can be used in making the sauce. 
• In a wok heat 1 tbsp of oil. Add 1 tbsp of grated ginger, chopped cabbage, bell pepper(capsicum) and a pinch of hing. 
• saute them until they become tender and add a tomato sauce, soy sauce, chilli sauce, a pinch of ajnamoto, the remaining batter, water, salt and cook for 2 minutes. 
• Now add the fried paneer and mix well and cook in low flame for 5 minutes.
• Turn down the heat and serve hot.

Palak Paneer/ Cottage cheese in Spinach sauce

A rich and healthy delicacy goes well with any kind of roti. Palak Paneer is also known as saag paneer. If paneer is not on hand and you want a diary free option you can also use Tofu or veggies like potato/Cauliflower. Spinach is one of the good sources of vitamins and also the most nutrient-dense vegetable. Palak Paneer is absolutely wonderful with naan / Basmati Rice.


Ingredients
Spinach /Palak - one large packet/ 3 bunches
Tomatoes - 3 large tomatoes ( finely chopped tomatoes)
Paneer - 10 - 15 cubes
Green Chilies - one ( slit length wise)
Ginger - Finely chopped
Nutmeg Powder - A pinch ( Optional )
Coriander powder - 2 1/2tsp
Cumin Powder - 2 tsp
Chilli Powder - 1/2 tsp
Turmeric- 1/4 tsp
Fenu greek Leaves-1/4 tsp
Garam Masala - 3 pinch
Cumin Seeds- 1/4 tsp
Whipping cream - 1/2 tbsp (Optional)
Salt to taste
Oil

Method
Wash the spinach and put in boiling water. Let it boil for 4 mins and turn off the heat. Wait few minutes to cool and put them in the blender. In a hot oil pan add cumin seeds, ginger, chillies, and tomatoes. Fry it for 2 mins . Now add coriander powder,cumin powder, Chili powder, Turmeric, Garam masala and salt. Cook it on a medium flame till the tomatoes cooked / mashed well. Then add fenugreek leaves, nutmeg powder and blended spinach into the tomato sauce pan. Saute till the masala and spinach cooked/ cook it on low flame till 10 - 15 mins. Add the paneer cubes at the end. Let it simmer for 2 - 3 mins and turn off the heat. Add little cream to the palak paneer and give slight stir.




Note: Lightly sauté paneer cubes in one teaspoon of ghee till they are golden brown. (This is optional; you can add paneer cubes just as they are.)

Malai Muttar Paneer / Creamy cottage cheese curry

Malai Muttar Paneer is a delicious dish from the Punjabi cuisine. Malai  means cream, muttar refers to green peas and paneer is Indian cottage cheese. This paneer dish is very rich and creamy and there are high chances that you get addicted to it. This is not a very complex recipe and is relatively easy to cook, but does not compromise on its quality and taste. When I learnt about this recipe I was just amazed how such simple recipe could taste so great.

Ingredients

Paneer- 200 gms

Peas- 1 cup

tomatoes( chopped)- 2 (medium size)

ginger- 1 inch (grated)

cabbage (chopped)- 1/4 cup

whole cashews- 10

broken cacshews- 5

blanched almonds- 5 (chopped)

raisins- 6-7

fresh cream/ whipping cream- 1 cup

milk- 1/2 cup

coriander powder- 1 tsp

cuminpowder- 1/2 tsp

red chilli powder- 1 tsp

garam masala- 1/2 tsp

Kasoori methi (dry fenugreek leaves)- 1 tbsp

cardamon powder- 1/4 tsp

hing/ asafotida- 1 pinch

butter- 2 tbsp

cilantro (coriander) leaves to garnish

Preparation:

Grate the paneer. Soak the whole cashews for half an hour. Heat 1 tbsp of butter in a pan. Add the chopped cabbage witha pinch of hing until golden brown and then add the chopped tomatoes and ginger and fry them until they become tender. Allow it to cool and grind them along with the soaked cashews into a fine paste. Now heat 1 tbsp of butter and add the broken cashews, blanched almonds, Kasoori methi and cardamom powder and fry them until golden brown. add the raisins, coriander powder, cumin powder, red chilli powder, garam masala and fry them for a minute in medium heat and then add the ground paste. Add required water so that the paste doesn't stick to the bottom of the pan and also to get a perfect gravy consistancy. Add green peas, grated paneer and salt and allow them to cook for 5 minutes. Then add milk and cream and cook for 5- 10 minutes. Remove from heat and granish with cilantro leaves.

Note: Malai paneer can be served as a main course with roti, naan, pulav for lunch and dinner. It is also party favourite.

Paneer Capsicum Masala

This Paneer Capsicum masala was my experimaental dish for last ekadhasi. On  every ekadhasi I fast from grains. Hence I dont use any powder or masala that I get from the grocery stores for ekadhasi because it would be mixed with wheat flour. I made this dish for buckwheat dosa and it came out really well.

Ingredients:
Paneer- 200 grams
Capsicum(bell pepper)- 2, big, (green/ red/ yellow/ purple)
Tomatoes- 2, medium size
Green chillies- 2
corriander seeds- 1 tbsp
Cumin seeds/ jeera- 1 tsp
black jeera/ kaali jeera- 1/2 tsp
fennel seeds/ saunf- 1/4 tsp
cinamon stick- 2 (1 inch)
cloves- 2
cardamom powder- a pinch
bay leaf- 1
ginger- 1 inch
Kasuri methi/ dry fenugreek leaves- 1 tbsp
oil- 1 tbsp
salt to taste
cilantro/ corriander leaves for garnishing

Preparation:

Grate the paneer and chop the capsicum and tomatoes finely. Make a paste of the green chillies and ginger. In a pan dry roast the cumin and corriander seeds and grind it to powder. Heat oil in a pan and add the black jeera and fenel seeds, when it cracks add cinamon sticks, bay leaf, cloves, cardamom powder and ginger chilli paste and fry them and then add the chopped tomatoes and fry them until they become tender and becomes a thick paste. Add the capsicum and fry until they become tender an then finally add paneer and salt and fry them until the paneer is cooked. Finally add kasuri methi and saute it. Remove from heat and garnish with cilantro leaves.

Sending this recipe to SUBMIT YOUR RECIPES hosted by Srilekha from Me and My Kitchen.

Khadai paneer/ Spicy cottage cheese curry

Khadai Paneer is a spicy North Indian dish, which is made with a fresh non-melting cheese (Paneer). Khadai paneer can be served with Indian flat breads like phulka rotis, naan, paratha and rice varieties like pulav, jeera rice, ghee and cashewnut rice.

Ingredients:

Paneer- 350 grams

Tomatoes - 5-6 (medium sized)
whole red chillies - 3
cloves - 2
bay leaves-  2
cinamon stick - 2 (1 inch)
Ginger paste - 2 tsp
corriander seeds - 2 tbsp (crushed)
Red chilli powder - 2 tsp
hing (Asefotida)- a pinch
salt to taste
oil - 3 tbsp
Fresh cilantro (corriander) leaves to garnish


Preparation:

Heat the oil in a pan. Add broken red chillies, cloves, crushed corriander seeds, hing and saute it for 2 minutes. Add cinamon stick and bay leaves and stir it. Add ginger paste and red chilli powder, tomatoes and salt and saute it till the tomatoes become tender. Add paneer and gently stir it. Cook on low heat till the paneer is heated through. Garnish with fresh cilantro leaves.