Cottage Cheese Paneer Parcels Food

HERBY PANEER PARCELS

Steps:

• To make the herb paste, wash your herbs really well, including the coriander stalks. Squeeze lightly to get rid of excess water. Tip into a food processor or blender along with the garlic, ginger, chilli (if using), lemon juice, oil, garam masala and 1 tsp salt. Whizz until quite fine and smooth. Stir in the double cream, yogurt and ajwain seeds, if using. Taste and adjust any spices or seasoning to taste.
• Cut each block of paneer into 4 pieces. Pierce the paneer all over with a skewer to allow some of the paste to sink inside. Coat the paneer in the herby paste, then cover and leave to marinate in the fridge for at least 1 hr, or as long as possible.
• When ready to cook, heat a griddle pan or grill. Prepare 2 sheets of foil and place 4 pieces of the paneer on each. Sprinkle over the onion and top with a generous knob of butter. Bring the foil together to make a parcel that encompasses the cheese completely. Place straight on your hot grill or griddle pan for 8-10 mins or until the paneer is hot through and steamy. Ideally there will be a little charring coming through at the bottom - you will need to open the parcel and peek to check this. Sprinkle over the chaat masala and serve hot, still wrapped in the foil or on a plate.

COTTAGE CHEESE (PANEER) PARCELS

Steps:

• Cube the paneer.
• (should be very fresh) Grind together the chillies and coriander and mint leaves too (if using) Mix chilli- coriander paste with the lemon juice and ajwain Add salt Smear the paneer with this mixture Cut squares of aluminium foil and place 4 paneer cubes in each foil.
• Dribble oil over paneer and fold the squares in such a way that no moisture can seep out when turned Place the parcels on a barbeque grill over a moderate fire and turn once or twice till cooked.
• Alternatively sometimes I put the paneer cubes on the grill directly and grill lightly on both sides.
• Delicious.

GULAB JAMUN

Steps:

• Take a large bowl and mix flour, dry milk powder, ghee and baking soda. Mix the mixture well with both the hands. Now mix the milk and make dough out of mixture. Knead the mixture for 5 minutes. Roll the dough into small balls (make sure you make small balls because after soaking in sugar syrup they will increase in size). For making sugar syrup, mix the brown sugar with 3 cups of water. Heat it in a saucepan for half hour in medium heat. Fry the small balls in oil till they turn brown. Fry all the balls.
• Heat the sugar syrup once again. Add cardamom to the syrup. As syrup starts boiling, add the balls in it and heat it at simmer for 12-15 minutes. Turn off the heat once balls absorb sugar syrup. Remove the balls from the syrup. Add essence in the syrup and stir it to mix it well. While serving, pour the mixture over the balls. Serve it hot or cold whichever way you like.

COTTAGE CHEESE IN SPINACH GRAVY(PALAK PANEER)

Steps:

• Remove the stems from the spinach,blanch them in hot water and grind them into a fine paste.
• Add butter in a heavy bottomed vessel and add cumin seeds and let them splutter. Add finely onions and green chili saute them till light brown. Don't burn them.Mean while shallow fry cottage cheese cubes in 1 tbsp of oil slightly brown.
• Add ginger garlic paste and fry further for 3 minutes. Add red chili powder and coriander powder and combine well.
• Blend the tomatoes,add the tomato paste and let it cook for 5-6 min on medium heat. Add the spinach paste and let it cook further for another 4-5 minute.
• Add the fried cottage cheese(paneer) cubes and combine. Cook covered on low heat for 3 minute Add the spinach water and salt and cook on medium heat for 10-12 minute.
• Add heavy cream, garam masala powder and chopped cilantro and mix well.
• Reduce flame, cover and cook for 2 mts.
• Serve hot with flat breads or white rice.

CABBAGE WITH PANEER AND TOMATO (BUND GOBHI PANEER)

Steps:

• Heat oil in a large skillet or pot over medium-high heat.
• Mix spices together and cook in oil until fragrant and cumin seeds turn a reddish brown.
• Stir in cabbage and toss to coat it with the spices, cook until slightly wilted 3-5 minutes.
• Stir in 1/2 cup water, tomato, paneer, and cilantro. Lower heat to medium and simmer, uncovered, stirring occasionally, until the cabbage is tender and the cheese is spongy-soft (10-15 minutes). *The sauce will not thicken.
• Serve immediately.