Paneer, mushroom and capsicum satay

Posted on July 14, 2009. Filed under: sizzler | Tags: , , , |

A very famous Far Eastern speciality. Paneer, mushrooms and capsicum skewers served with a peanut marinade.

Cooking Time : 15 min.
Preparation Time : 25

Makes 6 skewers.

Main Recipe

4 capsicum (green, yellow, red if available) cut into 25 mm. (1″) cubes

200 gms paneer, cut into 25 mm. (1″ cubes)

12 large mushrooms
For the peanut sauce
1/2 onion, chopped
2 cloves garlic
2 tablespoons peanut butter
1 tablespoon brown sugar

1/2 cup of coconut milk

1 stalk lemon grass
1 teaspoon chilli powder
rind of 1/2 lemon
juice of 1/2 lemon
1 teaspoon oil
salt to taste
For the peanut sauce
1. Heat the oil in a pan and fry the onions and garlic till soft. Add the remaining ingredients except the lemon juice and simmer for 10 to 15 minutes.
2. Turn off the heat, remove the lemon grass and the lemon juice.
3. Cool and keep aside.
How to proceed
1. In abowl, mix the sauce with the vegetables and the paneer carefully, so as not to break them.
2. Allow to stand for 15 to 20 minutes.
3. Put the vegetables and the paneer alternately on six bamboo skewers.
4. Heat the oil on a tava and place the skewers on the tava. Grill on all sides till the vegetables brown lightly. Serve with extra sauce.
You can use any other vegetables of your choice.
You can also grill the satay on a barbecue grill.
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Posted on June 29, 2009. Filed under: Subzi | Tags: |

Paneer is home-made, unsalted, white cheese. It has a fresh quality and a dense, crumbly texture that goes beautifully with strong flavours.

2 litres/3½ pints whole milk
200-250ml/7-8¾fl oz fresh ‘live’ yoghurt, or 2 tbsp lemon juice

1. Bring the milk to the boil in a heavy-based saucepan.
2. Once the milk starts to boil and rise up, stir in the yoghurt or lemon juice. Keeping the milk on the heat, stir gently to help the milk curdle; it should only take about a minute. If it does not separate, add the rest of the yoghurt and keep stirring. The curds will coagulate and separate from the watery whey.
3. Remove from the heat.
4. Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Discard the whey or use for another purpose.
5. Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes. Then, keeping it fairly tight, put the paneer onto a clean work surface. Place a heavy weight on top for 30-40 minutes, or until it is flattened into a firm block. (You can refill the same saucepan with water and place it on top as a weight). Then cut into cubes or crumble, depending on how you want to use it.
6. Store any unused pieces in the refrigerator in water and cover. You can also freeze the paneer in an airtight container. Defrost thoroughly before use. It is delicious when served with a sprinkling of sea salt, freshly ground pepper and a drizzle of olive oil.

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Paneer bhutta subzi

Posted on March 12, 2009. Filed under: Subzi | Tags: , , |

Preparation Time : 10 mins.
Cooking Time : 10 mins.

Serves 4.

2 cups paneer (cottage cheese), cut into 12 mm. (½”) cubes
2 cups sweet corn kernels(makai ka dana)
½ tsp cumin seeds (jeera)
½ cup onions, sliced
2 green chillies, chopped finely
¼ tsp turmeric powder (haldi)
½ tsp sugar
½ tsp garam masala
2 tbsp chopped coriander
2 tbsp oil
salt to taste
1. Heat the oil in a pan and the cumin seeds.
2. When the cumin seeds crackle, add the onions and green chillies and saute for some time.
3. Add the sweet corn kernels, paneer, turmeric, sugar, salt and some water.
4. Heat till the sweet corn kernels get cooked and then add the garam masala and coriander. Toss well and serve hot.
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Tava chenna peach delight

Posted on October 4, 2008. Filed under: Sweets | Tags: , , |

A selection of juicy fruits encased between 2 layers of lightly fried paneer.

Cooking Time : 10 min.
Preparation Time : 10 min.

Serves 4.

200 grams paneer grated
1 tablespoon plain flour(maida)
4 tablespoons powdered sugar
some chopped fruits
 ghee for cooking
For serving

ORange sauce 

1. Mix the paneer, sugar and flour and knead well.
2. Divide into 2 portions.
3. Press half the mixture into a 125 mm. (5″) square or round dish.
4. Spread the fruit pieces on top.
5. Cover with the remaining mixture and press well.
6. Chill for 1/2 hour.
7. Cut into small squares.
8. Cook on a tava on both sides with a little ghee.
9. Serve hot with chilled orange sauce.
Cook these on a gentle flame, so that they brown evenly and also so that the paneer does not stick or crumble.
You can take strawberries, canned peaches, canned pineapple as the fruits.
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Paneer Pistachio Rolls

Posted on September 29, 2008. Filed under: Sweets | Tags: , |

Paneer pistachio rolls

To make this tasty desset, first we require crumbled paneer. First, we will learn how to make paneer :-

Paneer :

2 litres milk
juice of 2 lemons
1. Put the milk to boil. When it starts boiling, add the lemon juice. Remove from the heat and stir gently until the milk curdles and bluish water floats on top.
2. Strain. Tie the curdled milk in a muslin cloth and hang for at least 2 hours to allow the water to drain out.
3. Use as required.

Paneer Pistachio Rolls :-

100 grams crumbled paneer
4 teaspoons milk
2 tablespoons powdered sugar
2 tablespoons roasted ground pistachios
1/2 teaspoon cardamom powder
a few drops rose or kewra essence (optional)
For decoration
chopped nuts or silver foil
1. Knead the paneer, milk and sugar very well.
2. Add the pistachios, cardamom powder and essence.
3. Shape the paneer dough into small rolls.
4. Roll into chopped nuts or cover with silver foil.
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