Tawa Paneer

     Nowadays am becoming a huge fan for “Paneer” so trying new recipes using it. So in that queue, yesterday tried a dish called “Tawa Paneer” inspired from Home cooking channel in youtube. This was really a sooper-dooper diah for all spicy lovers. Go ahead for the preparation method.

ALL YOU NEED:

Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Chopped GreenChilly	2 No.
Chaat Masala Powder	1 spoon
GingerGarlic Paste	1 spoon
Coriander Powder	1 spoon
Turmeric Powder	1/2 spoon
Diced Capsicum	1 1/2 cups
Cumin Powder	1 spoon
Kasuri Methi	2 spoons
Butter	1 spoon
Salt	To Taste
Oil	2 spoons

To Marinate:

Paneer Cubes	500 gms
Kashmiri Chillypowder	3 spoons
Garam Masala	1 spoon
Thick Curd	1/2 cup
Salt	Pinch

METHOD:

    Marinate paneer with all the ingredients listed in “To Marinate” and allow it to sit for 30 minutes to an hour.

    Meantime, heat butter and oil in a tawa or nonstick pan, add finely chopped onion, fine chopped green chillies, saute it until it becomes transparent. Now add a spoon of ginger garlic paste, diced capsicum, and fine chopped tomato. Saute well until it becomes mushy. Now add turmeric powder, coriander powder, cumin powder, red chilly powder, and salt. Mix well and add 1/4 cup of water. Let it cook until raw smell goes. Once done, add marinated paneer, keep the flame in medium and gently mix with the masala without breaking the paneer. Let it roast for a while. When the oil starts oozing out and the marinated masalas are cooked, add some crushed kasuri methi. Give a quick stir and put off the stove.

Note: I used medium sized onions and big tomato. Using colored capsicum will make dish colorful.

- Sangeetha Nambi

Matar Paneer

     Long long ago so long ago, i was a big No person when it comes to paneer. But now, am ready to have paneer in any gravy form. Yes, am just craving for paneer. Hence one fine day,thought of preparing Matar Paneer which was in my bookmarked list for ages. Now it comes for your reviews.

ALL YOU NEED:

Peas	1 cup
Paneer Cubes	2 cups
Diced Onion	1 No.
Diced Tomato	1 No.
Green Chilly	2 Nos.
Kashmiri Chilly Powder	2 spoons
Coriander Powder	1 spoon
Garam Powder	1/2 spoon
Cumin Powder	1/4 spoon
Kasturi Methi	2 spoons
Elachi	2 Nos.
Cashews	6 Nos.
Butter	6 spoons
Sugar	1 spoon
Salt	To Taste
Oil	Shallow Fry

METHOD:
     Heat a small cube of butter in a pan, add 2 diced onions, diced 1 1/2 tomatoes, 2 green chillies, 6 cashews. Saute well by adding pinch of salt. Once done let it cool down and grind it to a fine paste.

     Heat another spoon of butter in the same, add a spoon of cumin seeds, pour the grinded mixture, add pinch of turmeric powder, 2 spoons of kashmiri chilly powder, 1 spoon of coriander powder, 1/2 spoon of garam masala powder, 1/2 spoon of cumin powder, 2 spoon of kasturi methi, 1 spoon of sugar or tomato ketchup and a cup of green peas. Mix well. Add some water, let it cook for a while. Once raw smell goes off add paneer cubes and adjust salt. Close the lid and let it cook until oil oozes out. Switch off flame and garnish with chopped corinader leaf.

Note: You can also replace sugar with Tomato Ketchup.

♬ Sangeetha♡Nambi ♬

Palak Paneer

     From the day one when i got introduced to this dish, i was bit skeptical to accept the green palak and white paneer combo. Due to which i never forced me to taste or try this dish even in hotels. But finally during our friend’s potluck time, it was one and only sidedish for chapathi. Being a crazy chapathi lover, i couldn’t leave without having chapathi so planned to try palak paneer. Immediately looted the recipe from my friend and tried on next day and the result had a heavenly taste and felt i have missed tasting this these days. I should definitely convey my thanks to her :)

ALL YOU NEED:

Spinach	2 bunches
Red chilly powder	To taste
Garam masala powder	1/2 spoon
Coriander powder	1 spoon
Kasturi methi	2 spoons
Paneer cubes	10 nos.
Cinnamon	1/2 inch
Big Onion	1 No.
Tomato	1 No.
Ginger	1 inch
Garlic	4 Nos.
Cloves	4 Nos.
Elachi	1 No.
Sugar	1 tbsp
Salt	To Taste
Oil	2 spoons

PREREQUISITES:
     Before going to cooking process, we need to keep the below things handy and separately.
        1. Grind ginger, garlic and elachi into a fine paste.
        2. Grind tomato as puree.
        3. Keep a pan, add cleaned spinach, salt and sugar (to retain color), do a quick sauting (really quick else you will lose the spinach green color) and grind into puree.

METHOD:
     Heat 2 spoons of oil in a pan. Once heated, add all spices, chopped onion, saute it with a pinch of salt. Add ginger, garlic and elachi paste, saute until raw smell goes off. Now its time to add tomato puree, add garam masala powder, coriander powder red chilly powder as per your taste and kasturi methi leaf, saute well until oil oozes out. Add paneer cubes give a saute with the mixture. Now its really a main part of this dish i.e. time to pour spinach puree. Adjust salt. Once you poured the puree, stir quickly and let it be in flame for 5 mins. Make sure you retain the color by cooking it in less flame for less time. Once done, add cream if required. Serve hot with roti or vegetable pulav.

♬ Sangeetha♡Nambi ♬

Paneer Pinwheel

"Paneer Pinwheel" I tasted this recipe an year's back during our potluck get together. From that day on, was so eager to try this at home. So waited for the "THE DAY" to try this at home. So, there comes my daughter's first birthday party. Hence tried it finally and the output was really yummy !

ALL YOU NEED:

Puff Pastry sheet	1 sheet
Grated Paneer	3 cups
Turmeric Powder	Pinch
Chilly Powder	1 1/2 sp.
Fennel Seeds	1/2 spoon
Cumin Powder	1 spoon
Garam Masala	1 spoon
Coriander Leaf	1/4 cup
Salt	To Taste
Oil	1 tbsp

METHOD:
     Before starting the preparation. Take out the puff pastry sheet from the fridge and let it sit for 40 minutes. Crumble the paneer and all all the dry powders like chilly powder, turmeric powder, Cumin powder, garam masala powder, fennel seeds, required salt and some chopped coriander leaf. Mix well until it all get mixed evenly. Now heat a spoon of oil in a pan, add paneer mixture and saute it for 2 to 3 mins and put off the flame.

ROLLING:
     Lets start the rolling part, dust some maida on a flat surface. Take a puff pastry and roll it gently (not very thin). Now add the paneer filling and gently roll the pin across just once. Once done, roll the pastry sheet. Once it reaches the edges, apply some water to the edges and press it firmly,make sure the edges are joined to the roll. Grease a sharp knife with oil. Cut the both sides of the roll which will be irregular. Now cut further to get the pinwheels.

BAKING:
     Makesure you preheat the oven to 350 F before you starts the rolling process. Take a grill plates or oven tray, cover it with aluminium foil and grease it with oil. Arrange the round shaped pinwheels with some gaps inbetween two pinwheels. Spary some oil on top of each pinwheels. Place it in the oven and bake for 15 mins, until it turns into golden brown. Once done, take out and let it cool down for sometime. Transfer it and Serve hot with tomato ketchup ! Yum !!!

Note: You can also add Amchoor powder and chaat powder to enhance the taste.