TIL MIL PANEER

TIL  MIL  PANEER:
INGREDIENTS:         (serves 3-4 )

200  g paneer
Batter
4  tbsp all purpose flour (plain flour)
2-3  flakes garlic-crushed
1/3  cup water (approx.)
1/2  tsp red chilli powder
1/2  tsp chaat masala
1/2  tsp  salt to taste
Coating
1/3  cup bread crumbs
4  tbsp sesame seeds
1  tbsp  semolina
A pinch of dry orange red colour
Oil for frying

METHOD:

• Cut the paneer into slices of 1/4" thickness. Cut the slices diagonally to get triangles, sprinkle salt or chaat masala on both sides. Keep aside.
• Heat oil on medium heat in a pan.
• Mix all the ingredients of the batter in a shallow flat bowl.
• Mix all the coating ingredients in large flat plate, to spread out the mixture. (see note.)
• Dip the paneer pieces in the batter.Remove from batter and toss in the coating mixture to coat all sides.
• Fry the paneer pieces, one at a time, till crisp. Drain on a paper napkins to absorb excess oil. Serve hot.

Note: The coating mixture should be spread out in a plate and not in a bowl, so that when the paneer pieces are being coated, the whole mixture does not turn soggy.

BHARWAAN PANEER PAKORE

BHARWAAN  PANEER  PAKORE:
INGREDIENTS:           (serves 4)

250  g paneer
Some chaat masala to sprinkle

Filling
1/2  tsp carom seeds
1  small onion-grated
1"  ginger piece-grated and crushed to a paste
3-4  flakes garlic-crushed
1/2  tsp  chilli powder
1/2  tsp  garam masala
1/2  tsp  salt
1-1/2  tsp  ground coriander
1  tsp  dry mango powder or powdered pomegranate seeds
1  tsp oil

Batter
1  cup  besan ( gram flour)
1/3  cup water-approx.
2  pinches baking powder
3/4  tsp each red chilli powder and salt, or to taste
2  tbsp chopped coriander leaves

METHOD:

• Cut paneer into 1-1/2" squares, keeping them slightly thicker than 1/4 inch.
• Sprinkle some chaat masala on them.
• Slit the pieces of paneer, a little more than halfway but not till the end.
• To prepare the filling, mix grated onion, crushed ginger and garlic. Add all other ingredients.
• With the help of a knife insert some filling in the paneer pieces. press well.
• Prepare a thick batter with all the given ingredients. Beat well and keep aside for 10 minutes.
• Dip the stuffed pieces of paneer in the batter and deep fry in hot oil till golden.
• Serve hot sprinkled with chaat masala.

PANEER TIKKA

PANEER  TIKKA:
INGREDIENTS:             (serves 4)

300  g paneer-cut into 1/2" thick
1-1/2" square pieces
1  capsicum-cut into fine rings
1  tomato-cut into long strips and pulp removed
2  onions-cut into fine rings
2  tbsp  hung curd (hang 1/4 cup curd for 15 minutes)
1-1/2"  piece of ginger
3-4  flakes garlic
2-3  dried, whole red chillies
1/2  tsp black salt
1/2  tsp  garam masala
1/4  tsp  cumin powder
A big pinch of turmeric powder
1  tsp salt
Juice of 1/2 lemon
4  tbsp oil

METHOD:

• Cut paneer into 1-1/2" squares, of 1/2" thickness.
• Grind ginger, garlic and red chillies to a paste.
• Mix curd, cumin powder, 2 tbsp oil, turmeric powder, salt and black salt to the paste.
• Apply half of the paste on the paneer. Marinate at least for 2 hours.
• At the time of serving, grill paneer pieces by arranging in a single layer in a greased oven proof dish in a hot oven till the paneer gets crisp from the sides.
• In the meanwhile, heat 2 tbsp oil in a pan. Add capsicum and onion rings. Cook till onions turns pink.
• Add the left over ginger-garlic paste. Mix well for 1/2 minute.
• Add tomato strips, without pulp.
• Add a few drops of lemon juice. Mix lightly.
• Serve hot paneer surrounded by onions, capsicums and tomato strips. Sprinkle some lemon juice on the paneer also.

AMRITSARI PANEER

AMRITSARI  PANEER:
INGREDIENTS:                     (serves 4)

250  g paneer-cut into thin fingers
2  tbsp  ginger-garlic paste
1/2  tsp ajwain (carom seeds)
A few drops of orange colour
1/2  tsp each salt and red chilli powder
4-5  tbsp besan ( gram flour)
Oil for frying
Chat masala to sprinkle

METHOD:

• Mix ginger-garlic paste with ajwain, colour, salt and red chilli powder.
• Marinate the paneer fingers with this paste till serving time.
• At serving time, heat oil.
• Sprinkle besan on the paneer fingers and mix gently to coat the paneer with besan.
• Deep fry till crisp. Serve generously sprinkled with chat masala.

CHILLI PANEER FOOTLONGS

CHILLI  PANEER  FOOTLONGS:
INGREDIENTS:          (serves 6)

1  long loaf of French bread or garlic bread, some
                                                butter to spread
50-100  g pizza cheese-grated
1  spring onion- chopped along with greens
1/4  capsicum -diced
1/4  onion-diced
6-8  peppercorns-crushed
A few fresh red chillies-chopped, to garnish

Tomato spread:
6-8  flakes garlic-crushed
1/4  tsp  red chilli powder
1/2  cup ready made tomato puree
2  tbsp  tomato sauce
1  tsp  oregano (dried)
1/2  tsp ajwain
Salt and pepper to taste
1  tbsp oil

Chilli  paneer topping:
100  g paneer-cut into 1/4" cubes
1/2  tbsp  soya sauce
1/2  tbsp  vinegar
1/4  tsp  salt
1/4  tsp pepper
1/2  tsp red chilli powder
1/2  tsp garlic paste

METHOD:

• Marinate paneer cubes with soya sauce, vinegar, salt, pepper, chilli powder and garlic paste.
• To prepare the spread, heat oil.  Add garlic and cook till it just starts to change colour.  Add all the other ingredients given under tomato spread and cook on low flame for 3-4 minutes till thick and oil separates. Keep aside.
• To assemble, cut the loaf into two lengthwise. Butter each piece on the cut surface and the side too.
• Spread some tomato spread, sprinkle some grated cheese and then pick up the pieces of chilli paneer, leaving behind the marinade, and put on the loaf. Press gently.
• Top with some spring onions or diced capsicum and onion. Sprinkle some more grated cheese. Sprinkle some crushed peppercorns and red chillies. Keep aside till serving time.
• To serve, grill at 180C for 8-10 minutes or till the loaf turns crisp. Cut into 2 inch pieces and serve.

Note: You may use boneless chicken breast (100-150 g), boiled and cut into tiny pieces, instead of paneer to make chilli chicken foot longs.