Panner in tomato gravy

                                                    Panner in Tomato Gravy

Preparation time 10 minutes
Cooking time 15 minutes
serves 2-3

Ingredients:

Tomatoes 1/2 Kg.
Green chillies 2 nos.
Table butter 2 tbsp
Garam masala 1 tbsp
milk 1/2 glass
Panner 200 gms
fresh coriander for garnish.
salt to taste.
1/4 spoon sugar (acidity regulator).

Method:
 In a deep dish, boil water sufficient to immerse 1/2 kg tomato.
Blanch tomato for 10 minutes until the skin peels.
Remove from water and peel the skin off and let it cool.
Blend it to a puree.
In a pan,add butter and fry green chili .
Add the tomato puree and cook for 2 minutes.
Add Garam masala,salt to taste.cook for 2 minutes.
Add milk and panner,sugar and cook for 2 minutes.
Garnish with coriander and serve hot with roti.

Bread and Paneer Cheese Balls

Ingredients:

• Paneer - 200 gms
• Bread - 10 to 12 slices (You can use any type of bread. White / Brown / Wholewheat, whichever you like)
• Thick Curds - 1/4 cup
• Cheese cubes - 1 or 2
• Green Chillies - 2 to 3 finely chopped
• A piece of ginger, finely chopped or grated
• Coriander leaves, finely chopped (easier way to finely chop coriander is to use scissors instead of knife)
• Corn flour - 2 tbsp
• Salt and Pepper to taste
• Oil for frying

Method:

1. Soak the bread slices in curds for 2 minutes
2. Grate Paneer and cheese.
3. Mix the paneer-cheese combo with the bread slices in curd and all other ingredients
4. Knead this mixture well, so that it gets tightly bound.
5. Make small round balls and deep fry in oil.
6. Makes 12 to 15 balls. Serve hot during tea time. 

Paneer in Coconut Cashew gravy

This recipe is quick to make and tastes yummy with chapathis or rice. Doesn't require too many masalas. Like most of my curries, this one is also slightly fattening!! But definitely healthy...

Ingredients:
Paneer : 200 gms
Onion : 2 medium sized
Tomatoes : 2 medium sized
Ginger Garlic Paste : 1 tbsp
Cloves : 4 to 6
Cinnamon : 1 inch piece
Jeera : 1 tsp
Red Chilli Powder : 1 tsp
Turmeric Powder : 1/2 tsp
Cilantro / Coriander : 2 sprigs
Salt to taste
Oil : 2 tbsp

For the paste :
Fresh Coconut : 1 cup
Cashews : 15
Green Chillies : 4 or 5

Method:

Grind the fresh coconut, cashews, green chillies and water until smooth. (You can also soak some poppy seeds (khus khus) and grind it... I skipped it though)

Heat oil in a kadai and add the jeera until they splutter.

Add cloves and cinnamon and let it roast for a few seconds.

Then add the ginger garlic paste to it and fry for a minute.

Now add the finely chopped onion and fry till the onions are translucent.

Add the finely chopped tomatoes and fry for 2 minutes.

Add the turmeric powder, red chilli powder. Sprinkle handful of water, cover and cook for another 2 minutes.

Then add the ground coconut mixture, salt and water to it. Close with a lid and cook for 5 minutes.

Add the paneer cubes, finely chopped coriander and mix well.

Cover and cook for 5 to 8 minutes. Switch off the flame and serve hot with roti or rice. 

Moong dal chilla

1. Soak half cup moong dal and half cup masoor / urad dal for half hour.

2. Break 200gms paneer with hand into small pieces.

3. Mix with salt and coriander leaves.

4. Heat 1/4 tsp oil, add jeera, break 3 dry red chillies into small pieces and put in into the oil. 

5. Once it crackles add it to the paneer and mix well.

6. Grind the soaked moong and masoor dal with 2 or 3 green chillies, 1/4 inch ginger, curry leaves, salt to taste and 1/4 tsp turmeric powder. Add water and grind till its of pouring consistency like dosa batter.

7. Heat a non-stick pan, add few drops of oil and pour some batter and spread like a dosa. 

8. Cook on both sides till its golden brown, before removing from tawa, spread a spoonful of the paneer mix, fold and serve.

Ps: you can spread some tomato ketchup / hot n sweet sauce before serving. It tastes pretty good with that too.