Really Flavourful Cottage Cheesepaneer Shashlik Food

MALAI METHI PANEER(DELICIOUS INDIAN COTTAGE CHEESE CURRY)

Steps:

• Take a microwaveable glass bowl and toss in the onion, ginger and garlic in it.
• Microwave it on HIGH power level for 2 minutes.
• Add the coarsely ground cumin, whole red chilli, corriander seeds, turmeric powder, red chilli powder, garam masala powder and kasoori methi.
• Microwave it on HIGH power level for 1 minute.
• Stir in the tomato puree, capsicum and 1/4 cup of water.
• Microwave on HIGH power level for 2 minutes.
• Add the cottage cheese cubes, cream, sugar, salt and 1/4 cup of water.
• Mix it very gently so as to not let the cottage cheese cubes break.
• Microwave on HIGH power level for 1 minute.
• Garnish with corriander leaves.
• Serve hot with rotis (chappatis) or naan or white Basmati rice.
• Enjoy!

REALLY FLAVOURFUL COTTAGE CHEESE(PANEER) SHASHLIK

Steps:

• Marinate the cottage cheese squares in salt, lemon juice, coarsely crushed pepper and curry powder for 10 minutes.
• Skewer the cottage cheese cubes and vegetables and grill.
• When almost done, baste the cottage cheese cubes with the oil-spice mixture.
• Serve hot!

TANDOORI PANEER CHAAT

Steps:

• Make a thin paste of the tandoori masala powder and vinegar.
• Marinate the cottage cheese in this mixture for 20 minutes.
• Grill the cottage cheese cubes on an electric grill.
• Keep aside.
• Now prepare the chaat.
• To do so, mix the lemon juice with salt, red chilli powder and oil in a bowl.
• Keep aside.
• In another bowl, mix the onions, mango, green chillies, corriander leaves, chaat masala powder and the lemon juice.
• Now add the grilled cottage cheese cubes.
• Mix well.
• Transfer to a serving dish.
• Garnish with chopped ginger and serve immediately.

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.

MAKHANI MATTAR PANEER

Steps:

• Heat deep heavy bottom Wok
• Add Cumin Seeds, Cardamom, Bay Leaf & Cinnamon and roast for 3 minutes.
• Add Ghee/Oil.
• Add Chopped Onion and fry till brown.
• Add Chopped Green Chillies, Chopped Garlic & Ginger and Fry.
• Fry till the mixture becomes dark brown and Ghee/Oil Seperates.
• Add Garam Masala, Red Chilly Powder, Coriander Powder and Cumin Powder and Fry for 5 to 6 minutes.
• Add the Cashews and fry for 5 minutes.
• Add Tomato and fry till the Masala becomes consistent.
• Add Salt and fry for 3 minutes.
• Drain the Peas and add to the Masala stirring till the Masala coats the Peas.
• Add Paneer and mix again so that the Masala Coats the Paneer.
• Add Salt & Water
• Amount of water depends upon the consistency of the gravy.
• Once the water and the Masala Mixes and comes to a boil
• Add the cream and bring the mixture to a boil.

CHICKEN SHASHLIK

Steps:

• Dice the chicken in cubes.
• Put Lemon Juice and salt on the chicken and fold well and set aside.
• Take the garlic, ginger, cumin, turmeric and chili powder in an electric blender.
• Add yogurt and blend it to a smooth paste.
• Add this to the chicken and leave for two hours or preferably overnight.
• Place the chicken in a pan and fry it over a high heat by adding some oil on the pan.
• Lower the heat and let the chicken cook till tender.
• Take another fry pan and heat some oil.
• Fry the onions over a medium heat until well browned.
• Add the capsicum and fry for a further 4 minutes on low/medium heat.
• Add this mixture to the cooked chicken.
• Sprinkle chaat masala on it and serve it hot.

LOW AND LIGHT CHICKEN SHASHLIK

Steps:

• Soak 8-10 wooden skewers.
• In a bowl, mix together the yogurt, garlic, ginger, black pepper, coriander, chili powder, cumin, salt and tomato paste.
• Add the chicken and mix well, coating all the pieces. Cover and refrigerate for 2-3 hours.
• Thread the chicken on to the skewers, alternating the meat with chunks of onion, tomato and green pepper. Brush with oil, then grill for 15 minutes until cooked through and golden brown.
• To achieve the sizzling effect, heat an iron plate and then place the chicken skewers onto the plate and splash a few drops of water and oil on it.

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.