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Paneer lajawab
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Paneer can lend an exotic touch to ordinary fare. Here are some recipes
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PANEER IS now a popular item in the South, courtesy paneer butter masala, paneer 65 and mutter paneer. Today, paneer is on the dining table in many a household and is used in a variety of dishes and even in fusion cookery as well. It may be bland but can be perked up in many ways. Just try out these easy recipes to lend an exotic touch to the ordinary fare.
Baked shahi paneer
Ingredients:
Paneer - 250 gm
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 ½ cup milk. Add the remaining milk to the vegetables. Mix the cornflour in the ½ 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
Ingredients:
Paneer - 500 gm
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 paneer into big cubes. Beat cream till light and fluffy. Add
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 till crisp for about 10-15 minutes. Serve hot with a spicy sauce.
Paneer fritters
Ingredients:
Paneer - 250 gm
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
Method:
Grate the paneer. Cut capsicums and onions finely. Cut 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
Ingredients:
Milk - 1 litre
Sugar - 100 gm
Paneer - 100 gm
Cardamoms - 5-6
Saffron strands - ¼ tsp
Pistachios - 7-8
Almonds - 7-8
Silver foil
Method: Boil milk until it reduces to half the quantity. Add sugar and give it one more boil. Grate 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.
SUJATA MALANI
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