Paneer Bhahar

Paneer Bhahar Recipe

Ingredients:-

Cubed paneer 2 Cup (32 tbsp)

Yogurt 3 Tablespoon (2 - 3 tablespoons)

Tomato paste 3 Tablespoon, divided (2 - 3 tablespoons)

Kasuri methi 1 1/2 Teaspoon, finely chopped

Chat masala 1/2 Teaspoon

Cumin 1/2 Teaspoon

Carom seeds 1/2 Teaspoon

Onion 1 Large, finely chopped

Ginger paste 1/2 Teaspoon

Garlic paste 1/2 Teaspoon

Green chili paste 1/2 Teaspoon

Turmeric powder 1/4 Teaspoon, divided

Red chili powder 1 Teaspoon

Coriander powder 1 Teaspoon

Garam masala 1 Pinch

Tomatos puree 1 Cup (16 tbsp) (more or less to prepare dry gravy)

Fresh cream 4 Tablespoon (3 - 4 tablespoons)

Salt to Taste

Coriander leaves 1/4 Cup (4 tbsp)

Oil 1 1/2 Tablespoon, divided

Chopped bell pepper 1/4 Cup (4 tbsp) (red and green)

Ghee 1/2 Tablespoon

How to make Panner Bhahar:-

For the marinade

• In a medium bowl, add in yogurt, salt, red chili powder, 1 pinch turmeric powder, chaat masala, chat masala, Kasuir methi and tomato paste. Stir well with a spatula.
• Add in paneer and coat well; cover with a lid and let it marinade for 30 – 60 minutes.

Making:-

• For the gravy - In a pan heat oil, add in cumin seeds and let it crackle, followed by the carom seeds.
• Stir in the remaining turmeric powder, followed by the onion and cook for a few seconds.
• Season with salt, ginger paste, garlic paste and green chili paste. Stir well.
• Add in the bell pepper and let it cook for a minute.
• Add in the tomato puree and paste and stir well, pour some water if needed. Season with garam masala and cook for a few minutes and set aside.
• For the paneer bhahar– In a flat pan, heat the oil and ghee on medium heat; turn the heat to low and place the paneer. Cook until golden brown from all sides.
• Add paneer back to the gravy and turn on the stove. Stir well and add the cream.
• Garnish with coriander leaves and serve hot.

Paneer Rolls

Paneer Rolls Recipe

  

Ingredients:-

§  6 slices of soft white bread

§  1 cup shredded paneer

§  1/2 teaspoon salt

§  1/2 teaspoon cumin seeds (jeera)

§  Pinch of black pepper

§  1 teaspoon ginger finely shredded (adrak)

§  2 tablespoons cilantro finely chopped (hara dhania)

§  1 teaspoon finely chopped green chili

§  About 1-2 tablespoons hot milk

§  2 tablespoons clarified butter (ghee)

§   

How to make panner rolls:-

1.     Mix well all the filling ingredients, except milk. The texture of the mix should be soft enough to spread on bread. If needed add milk as needed. Set aside.

2.     Trim the edges of the bread slices.

3.     Roll the bread very thin using rolling pin. Spread a thin layer of the mix over ¾ of the bread slice, and roll it into a cylinder, making sure ends are sealed, if needed brush the edges with water.

4.     Lightly butter all around and grill on skillet over medium heat. Keep turning them, making sure rolls are evenly browned all around.

5.     Serve them hot with ketchup or mint chutney, they taste great.

Mishti Doi

Mishti Doi Recipe

 

Ingredients:-

Milk -2 cups

Curd (dahi) -3 to 4 tbsp

Sugar -1 cup

Earthen pots (handi) for dahi-making

How to make Mishti Doi:-

• In a kadhai, boil the milk on a medium flame till it has reduced to half its original volume.
• Keep stirring intermittently to prevent the milk from scorching. Once done, let the milk cool to a lukewarm temperature.
• Meanwhile, put the sugar in a separate pan and heat it over a low flame till it has melted. Allow the sugar to turn brown in color.
• Next, add the reduced milk to this caramelized sugar and mix well till they have blended.
• Then, add some dahi to the mixture (not in boiling milk) and stir gently to mix.
• Next, pour this mix into a handi and keep in a warm, dark spot for the Mishti Doi to set.
• When the Mishti Doi has set (it takes a few hours), refrigerate it for a few hours and then serve.