Embassy Paneer

 EMBASSY            PANEER

3 tbsp. Butter

150 gms. Paneer

2 Onions chopped

2 Garlic flakes crushed

1/2" Ginger crushed

1 Green Chilli chopped

1 tbsp. Maida

1/2 cup Milk +1/2 cup Water

2 Tomatoes blanched & chopped

1/4 tsp.black chilli pwd.

1 tbsp. Tomato Sauce

3-4 tbsp.Green Coriander chopped

1/2 tsp. Garam Masala

1/2 tsp.Red Chilli Pwd.

-Heat butter and add onions,garlic,ginger and green chilli and saute.

-Add maida and cook for 1/2 minute.

-Reduce flame,add milk-water mixture stirring continuosly so that no lumps are formed. Cook till slightly thick.

-Add tomatoes, salt, peppers and tomato sauce and cook for about 3 minutes.

-Add Paneer cubes and green coriander and mix.

-Sprinkle Garam Masala and mix well.

-Serve hot.

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AACHARI  PANEER

4 tbsp.Oil

2 tsp.dried Ginger pwd. (saunth)

1/2 tsp Fenugreek Seeds  (methi daana)

1 tsp, Mustard Seeds  (sarsoan daana)

1/2 tsp. Onion Seeds  (kalonji)

1 tsp.Cumin Seeds  (jeera)

3 Onions chopped

3 Green Chillies chopped

5-6 Garlic flakes crushed

1" Ginger crushed

1 tsp. Turmeric pwd. (haldi)

1/2 cup Curd beaten

1 1/2 tsp. Dry Mango pwd. (amchur)

300 gm. Paneer

1/2 tsp. Red Chilli pwd.

Salt to taste

-Heat oil, add saunth, methi daana, sarsoan, kalonji and jeera and saute tillthe seeds crackle.

-Add onions and hari mirch and fry till golden.

-Add ginger, garlic and haldi and mix well.

-Gradually add curd stirring continuosly.

-Add amchur, and cook till curd driesslightly.

-Add Paneer and 2 slit hari mirch and mix.

-Add salt and lal mirch and mix on low flame for a minute.

-Serve hot

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SOME PANEER DISHES

 Paneer is an all time favourite whether it is a vegetarian menu or a non veg. one.I have come up with some nice and easy paneer recipies.
                           

                            HANDI    PANEER

3 Onions finely chopped

2" piece Ginger grated

1/2 tsp. Turmeric powder 

1/2 tsp. Red chilli powder

1/2 tsp. Garam Masala              

1 tsp.Coriander & Cumin seed pwd. (Dhania & Jeera powder)

2 Tomatoes blanched & chopped finely

1 Hari Mirch chopped finely

1/2 cup Curd beaten

250 gms. Paneer cut into thick strips

1/2 cup Capsicum thick strips

1/2 tsp. Kasuri Methi ( dried fenugreek leaves )

1 tbsp. fresh Cream

2 tbsp. Oil                                   Salt to taste

-Stir fry onions in oil till brown.

-Add Ginger, Turmeric pwd.,Red chlli pwd.,Dhania & Jeera pwd.,Garam Masala and Kasuri Methi and mix.

-Add Tomatoes and Hari Mirch and Capsicum and cook on medium flame for 3-4 minutes.

-Add Curd and fry till dry. 

-Add 1/4 cup water and boil.

-Mix in Paneer,Salt and Cream.

-Cook till masala dries and coats Paneer and Capsicum.

-Serve hot, garnished with coriander.

HANDY TIPS:-

-You can use 4 tbsp.Tomato Puree instead of tomatoes.

-To blanch Tomatoes, boil in water for 3 minutes, peel & chop.

PANEER STUFFED GREEN PEAS PARANTHA

             PANEER STUFFED GREEN PEAS PARANTHAS

STUFFING

 2 cups grated Paneer

1/2 tsp. red chily powder

1 green chily chopped

2 tbsp. chopped green coriander

DOUGH

1 1/2 Cup Aatta

1 Cup Green Peas pureed

2 Green Chillies chopped

1 tbsp. Oil

Salt as reqd.

Knead the dough and keep for 15 minutes.

Roll out paranthas with the stuffing and cook on hot tawa using oil.

Serve hot with aachaar and curd

 

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                  SNOWY        WHITE          CHAPPATI

2 cups Rice Flour

1 tbsp. Sasame Seeds

1 cup overcooked Rice

Salt as reqd.

.Blend cooked rice to a smooth paste using water as reqd.

Add blended rice,sesame seeds,salt to the rice flour and kneed to a smooth dough.

Roll out chapati and place on hot tawa. Apply some water with hand on upper side.

Invert and roast on wetted sise till done.

Invert again and puff up on direct flame.

Serve hot with gravy vegetable.

              

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PARANTHAS ( BREADS )

IT IS TIME FOR SOME STUFFED PARANTHAS WITH DIFF. STUFFINGS

 MIXED VEGETABLES PARANTHAS  (10paranthas)

STUFFING-

2tea cups mixed vegies ( french beans,carrots,cauliflower,green peas ) finely chopped

3-4 spring onions finely chopped

1 small potato boiled and chopped

2 tbsp. green corriander chopped

2 green chillies chopped

salt andpepper as reqd.

DOUGH

1 1/2 tea cups maida

1 1/2 tea cups aatta

1 tbsp. butter or ghee

1/2 cup milk   water as reqd.

 

Knead the dough ,cover and keep aside for 15 minutes. 

Squeeze out water from chopped  vegies and mix everything well.

Roll out paranthas with the stuffing and cook on hot tawa 

Serve hot with butter and curd.

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ORIENTAL STYLE STIR FRIED VEGETABLES PARANTHAS ( 10 paranthas )

STUFFING

 

2 Onions chopped

2 tea cups Cabbage shredded finely

1 teacup   Beans Sprouts

1 tea cup Carrots grated thickly

1/2 tsp. Soya sauce

1/2 tsp. Sugar          Sugar as reqd.      1 tbsp. oil

a pinch of ajinomoto

DOUGH

3 tea cups maida

1 tbsp. oil              1/2 tsp. salt

Mix and kneed to a smooth dougdusing warm water. Leave for 15 minutes.

Heat oil, add all the vegies, onions  and cook on high flame for 3-4 minutes. Add soya, sugar and salt. Mix well and cool.

Roll out paranthas with the stuffings and cook on a hot tawa.

Serve hot with garlic chilly sauce.

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