Showing posts with label paneer recipe. Show all posts
Showing posts with label paneer recipe. Show all posts

Wednesday, December 5, 2018

Tandoori Paneer Sandwich

Paneer Sandwich

Consistently you scratch your go to zero down on another Lunchbox formula which your little one should love and ought to be solid and also it ought to be anything but difficult to make. I previously said that moms must be ace of Disguise. To make a kid a sound dinner and to ensure he/she purges their Tiffin is exceptionally vital.
The present formula centres around everything that your child adores. I have you a sandwich formula which is flexible to fit in for your child's lunch box or as a break time bite or breakfast. Baked Paneer Sandwich is a power stuffed feast with heaps of veggies and proteins.

Ingredients
  • Paneer: 100gm
  • Tandoori Masala: 1 Tbsp
  • Mint Chutney: 1 Tbsp
  • Mayonnaise: 1 Tbsp
  • Multigrain bread: 2 slices
  • Salt:1 Tbsp
  • Cabbage
  • Shezwan Sauce: 1 Tbsp
  • Tomato Sauce
  • Chilli sauce

Instructions
  • Marinate sliced paneer with tandoori masala and grill it to well done.
  • Take bread slices and grill them.
  • Make a spread using mint chutney on bread slice, spread this mint mayonnaise on both the bread slices.
  • Put paneer on bread slice and pour the mayonnaise spread over the paneer and shed diced cabbage on it.
  • Cover it nicely with another piece of bread
  •  Cut it in a triangle shape and serve it with chilli and tomato sauce.

Friday, June 22, 2018

Stuffed Corn Bell Peppers


Stuffed Capsicum!!!!! An authentic dish with great aroma and delicious taste. We all must have eaten this dish at our home or in parties found specially in Tava Bhaji section, it is made up with mixture of  some common ingredients and then roasted in pan. It could be made traditionally by roasting it on coal as it would give tempting flavor to this capsicum recipe.
But I had tried something different with this and you won't believe it is now one of my favorite dish and it would be yours too just follow all my instructions as given in the recipe below. I had Roasted Chana Powder to this recipe as it adds rustic flavor to this recipe.

Ingredients

  • 4 Capsicum
  • 100 gms Paneer
  • 2 Boiled Potatoes
  • 2 Chopped Onion
  • 1 Cup Boiled Corn
  • 1 finely Chopped Tomato
  • 50 gm Roasted Chana Powder
  • Salt to taste
  • 1/2 tbsp Garam Masala
  • 1/4 tbsp Chaat Masala
  • 1/2 tbsp Cumin Seeds
  • 1/4 Cinamon/ Dalchini Powder

Instructions

  • Take capsicum and hollow it with the help of knife, avoid extra pressure on it otherwise capsicum will break and while cooking filling may come out.
  • For filling take bowl add smashed boiled potatoes, paneer, Corn, onion, tomatoes, chana powder, garam masala, chaat masala, dalchini powder, salt and mix them well.
  • Take capsicum and fill the prepared filling in it with the help of spoon, fill all the capsicums.
  • Take a pan, heat oil in it, put capsicum in pan and cover them for 10 mints, untill they cooked properly on medium flame.
  • Take care that they don't get burnt, so keep gas on low to medium flame.
  • When they get cooked properly remove them from the flame
  • Serve capsicum with dal fry and rotis.

Tuesday, April 24, 2018

Paneer Butter Masala/Paneer Makhani


Paneer Butter Masala Recipe

Paneer Butter Masala is a traditional North Indian recipe in which Paneer pieces are cooked in rich creamy butter & tomato gravy. Paneer Butter Masala also named as Butter Paneer, Paneer Makhani etc. the dish is made up of aromatic Indian spices and by rich gravy made by using tomato puree, onion paste, and cashew paste. Paneer is a type of fresh cheese common in Indian subcontinent, and Paneer butter masala is one of the most popular Paneer recipes in Indian cuisine. The dish looks very exotic and tastes yummy. This dish is more appropriate for occasions , special events, celebrations, gathering and parties.

Ingredients
Paneer: 250 gms
Tomatoes: 4-5, roughly chopped
Onions: 2-3. roughly chopped
Ginger-Garlic Paste: 1 tbsp
Cashew Nut: 1/4th cup
Garam Masala: 1/4th tsp + to sprinkle
Cardamom Powder: 1/4th tsp
Paprika Powder: 1 tsp
Red Chilli Powder: 1/4th tsp
Sugar: 1/2 tbsp
Milk/Water: 1/2 cup
Heavy Cream: 1/4th cup
Butter: 2 tbsp
Oil: 2 tsp
Salt: To Taste
Kasoori Methi [Dried Fenugreek Leaves]: 1 tbsp, crushed
Coriander: 1 tbsp, chopped to garnish

 Instructions
  • Roughly chop the onions and tomatoes. Put 1 tsp oil in a pan and dump all the onions and tomatoes into it. Now add the cashews. Let this cook for 7-10 mins or till the onions become soft and tomatoes become mushy. The cashews would also become soft by then.
  • Now switch off the flame and wait for the mixture to cool down a bit. Grind to a smooth paste
  • Take 2 tbsp butter in a pan. Also add a tsp of oil into it, this will prevent the butter from burning. Add ginger-garlic paste and saute for 2-3 minutes. 
  • Add in the paprika powder, cardamom powder, garam masala, red chilli powder, salt and sugar and give it a good mix. Now crush the kasoori methi and add it to the gravy.
  • Add the cream into the gravy next.
  • Cut paneer into desired shape and add to the gravy. At this stage you can add either milk or water to the gravy. Milk will further increase the richness of the dish.
  • Cover the paneer and let it simmer for 5-7 minutes on low heat.
  • This is to make sure that the paneer absorbs all the spices well. Sprinkle garam masala on top and garnish with chopped coriander.
  • Serve Paneer Makhani with butter naan or rice.
Tips
  • Skip using the cream if you want to cut down on the calories. Use milk instead.
  • The gravy can also be made using almond paste.
  • The gravy gets really thick after it cools down [because of cashews] so adjust the consistency accordingly.


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