CHILLY PANEER
Ingredients
400 g paneer
8 tbsp corn flour
4 tbsp oil
4 onions
6-8 cloves garlic
6-8 green chilly
2 large capsicum
1 cup vegetable stock
Salt
1 tsp white pepper powder
4 tbsp soy sauce
1/2 tsp ajinomoto
2 tbsp chilly sauce
Method
Drain paneer and chop down into medium sized pieces. Heat oil in a wok, roll the paneer pieces in corn flour and deep fry the paneer pieces on medium heat till the edges turn brown. Set the fried paneer pieces aside. Blend remaining corn flour in quarter cup of water and set aside. Chop the onions into thick slices and crush the garlic cloves. Chop green chillies and capsicum into thick stripes and set aside. Heat two tablespoons of oil in a pan. Add crushed garlic and stir-fry for some time. Add sliced green chilies, onion and capsicum and saute for some time. Add fried paneer pieces and stir in the vegetable stock. Add salt, pepper powder, soy sauce, chilly sauce, ajinomoto and the blended corn flour and keep stirring while cooking on high heat until the sauce thickens to coat the paneer. Serve hot with fried rice.
PANEER SANDWICH
Ingredients
1 loaf bread
1/2 cup grated paneer
1 tomato
1 onion
2 green chillies
1/4 tsp red chilli powder
Salt
Butter
Method
Chop onions, chillies and tomato. Mix the grated paneer with chopped vegetables, salt and red chilli powder. Keep aside. Take two bread slices and butter them. Put some paneer mixture on one slice and cover it with the other bread slice. Put this in sandwich toaster until the bread turns crispy and brown. Serve with ketchup.
PANEER BHURJI
Ingredients
200 g paneer
1 tbsp oil
1/4 tsp cumin seeds
2 green chillies
1 small onion
1/4 tsp turmeric powder
1/2 tsp garam masala powder
1 tsp g-garlic paste
1 tomato
1/2 tsp salt
Method
Chop the onion, tomato and chillies finely. Heat oil in a deep bottomed pan. Add the cumin seeds, chopped onions and the ginger-garlic paste and fry till brown. Add the chillies and tomatoes and fry till they are soft and pulpy.
Add turmeric powder, garam masala powder, salt and a little water so that all the masalas are well combined. Add grated paneer and fry for five minutes till the paneer blends into the masala. Garnish with chopped coriander and serve hot.
PANEER PAKODA
Ingredients
250 g paneer
1 cup besan flour
2 tsp oil
1 1/2 tsp salt
1/2 tsp red chilli powder
1-2 chopped green chillies
1/2 cup water
Method
Except paneer, mix the rest of the ingredients well. Beat in a blender for 4-5 minutes and make the batter fluffy. Keep aside for half an hour.
Cut the paneer into thick cubes. Sprinkle little salt and chilli powder on the cubes. Deep fry in oil. Drain on paper towels and serve immediately.
Serve the paneer pakora with coriander or mint chutney.
PANEER PARATHA
Ingredients
100 g grated paneer
1 finely chopped Onion
Coriander leaves, finely chopped
One small piece of ginger, grated
2 finely chopped green chillies
Salt
Red chilli powder
Garam masala
1/2 tsp ajwain
Butter / Oil for frying
Method
Make A dough out of whole wheat flour as you would do for any paratha/ roti. In a bowl mix all the stuffing ingredients. Make two medium size chapatis and add the filling to one chapati and cover it with the second one. Now roll it slightly. Cook on a pre-heated tawa. Turn it and pour half a tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat.
Turn it and again and pour oil or butter on the other side. Cook on a low heat till golden brown.
Serve hot with yogurt and your chutney or pickle.