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| Ingredients : |
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Paneer - 200 gms (sliced into thin horizontal slabs) |
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Paneer - 1 tbsp (grated) |
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Potatoes - 2 (boiled, peeled and thinly sliced rounds) |
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Large Capsicum - 1 (sliced into thin strips) |
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Thick White Sauce - 1 1/2 cup |
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Bread - 2 slices (ground to crumbs) |
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Green Chillies - 2 (crushed) |
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Spring Onion - 1 (finely chopped) |
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Black Pepper Powder - 1 tsp |
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Sugar - 1/2 tsp |
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Salt - to taste |
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Butter - 1 tbsp |
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| For Thick White Sauce |
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Plain flour - 2 tbsp |
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Butter - 1/2 tbsp |
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Milk - 1 1/2 cups |
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Grated Cheese - 1 tbsp |
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Salt and Pepper - to taste . |
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| Method to prepare White Sauce |
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Dry roast flour in a heavy pan. |
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Remove, keep aside to cool. |
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Mix cooled flour in milk till smooth and lumpless. |
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Heat milk in pan, add butter |
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Add milk paste, cheese, salt and pepper. Stir continuously till it boils. |
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Boil till thick like sauce. |
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Use as required. . |
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| Method |
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Grease an oven proof casserole generously with butter. |
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Place a layer of potato slices to cover the bottom. |
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Sprinkle salt, pepper, sugar and 1/2 tbsp white sauce. |
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Place over it a layer of paneer slabs. Season as for potato layer. |
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Repeat till all potato and paneer is used. |
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Sprinkle the capsicum and repeat seasoning |
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Mix the spring onions and green chillies in the remaining sauce |
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Pour over the capsicum to cover fully. |
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Sprinkle the bread crumbs evenly. |
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Bake in a preheated oven at 250o C for 20 minutes or till top layer is golden brown. |
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Serve hot white chilli garlic sauce and toast. |
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| Making time: 45 minutes |
| Serves : 5 |
| Shelf life: Few hours ahead of requirement. |
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| Ingredients : |
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Paneer - 250 gms (cut into cubes of 1" each) |
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Grated Paneer or Cheese - 1/2 tbsp. |
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Garlic Cloves - 8-10 |
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1 Onion Ginger - 1" piece |
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Bay Leaf - 1 |
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Cinnamon - 1" stick |
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Cloves - 2 |
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Cardamom - 2 |
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Red Chilli Powder - 1 tsp |
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Turmeric Powder - 1/4 tsp |
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Salt - to taste |
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Garam Masala - 1/2 tsp |
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Malai or Cream - 2 tbsp |
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Butter - 1/2 tbsp |
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Coriander (chopped) - 1/2 tbsp |
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Tomato Puree - 3 tbs |
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Sugar - 1/4 tsp |
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Kasoori Methi - 1 tsp |
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Ghee to deep fry panee |
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| Method : |
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Deep fry paneer in hot ghee till light golden. Keep aside. |
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Grind the onions, ginger and garlic to a paste. |
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Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan. |
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Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 second. |
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Add the paste and fry till golden. |
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Add the dry masala, sugar and tomato puree. Fry for 2 minutes. |
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Add 2 cups of water. Simmer on low flames for 7-8 min |
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Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens. |
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Transfer to serving dish |
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Garnish with chopped coriander and grated paneer. |
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Serve hot with parathas or naans. |
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| Making time: 25 minutes |
Serves: 4
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| Shelf life: Best fresh |
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| Ingredients : |
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Paneer (Grated ) 200 gsm |
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Milk Powder 200 gms |
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Sugar 100 gms |
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Milk 2 Cups
Garnishing |
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Few Almond Flecks, |
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Cardamon Powder |
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Pistachios |
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| Preparation Time :- 20 min. |
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| Method : |
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Take paneer in non-stick pan, add milk powder & milk and mix properly. Provide medium heat, add sugar & keep stirring till the mixture wet-dries. |
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Stop heating. Add one teaspoon cardamom powder. |
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Take the mixture in a plate & spread such that it will have desirable thickness. |
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Cut mixture in squre shape. Garnish with almond flecks & pistachios |
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| The dish is ready to serve :- |
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| Serve when it cool |
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| Ingredients : |
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1/2 cup Soyabean flour, |
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1/2 cup black chana's flour |
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2 chopped onion, |
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2 tsp.oil |
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1 sp slat, |
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2 chopped chilly |
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200 gms paneer |
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| Ingredients for decoration :- |
| Tomato, Panner, Capsicum CAbbage, Onion, Salat, Pipper, Coriander Chopped. |
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| Preparation Time :- 10 min. |
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| Method : |
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Put paneer, soyabean Flour, Salt & black chana's flour in bowl. Add chopped onion & green chilly add water & make a paste. Now make a round tikkies & fry in frying pan. |
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| Preparation :- |
| Make 1/2 inches pieces of tomato, panner, capsicum & onion put each piece in between small stick. Put all pieces in this way. take one- tsp. oil in frying pan and put all the sticks in it. cook on a slow fire for two minutes put salt & piper in it. |
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| Method of decoration :- |
| Put tikkas in cabbages's leaf put all the sticks in it decorate it with chopped salad & coriander serve it with souse of chatni |
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| Nutritive :- |
| Nutritive value of soyabean panner tikka is very high because is contains natuiral vitamins & minerals essential for growth. Low in cholestrol fats & salt. Light & easy to digest. Excellent for slimmers, growing children & aged persons |
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| The dish is ready to serve. |
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| Ingredients ( Serve - 2 ): |
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100 gms Paneer |
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2 tsp. Oil |
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Salt |
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2 Nos. Onion |
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Garlic |
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2 Nos. Tomatoes |
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Red chilli Powder |
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Turmeric Powde |
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Chesse |
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Garam masala |
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1 Nos. Capsicum |
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Coriander leaves |
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Cream |
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Sugar |
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| Preparation Time :- 10 min. |
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| Method : |
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| Heat oil in wok (Kaddai). Add sliced onion & Garlic in it. Add a pinch of salt in it & let it become pink. Add sliced tomatoes & Capsicum in it. Frey for 2 minutes. Add smashed paneer, turmeric Powder, slat, chilli powder and garam masala. Cook it for 5-7 min. with continuous stirring. (a littlee water can be added if required). Take it from the stove. |
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| The dish is ready to serve :- |
| Garnish with corainder leaves, Tomatoes, Onion, Cream |
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