Tag: paneer

Stuffed Paneer with Khubani Chutney

Post author By Anagha
Post date September 4, 2015
No Comments on Stuffed Paneer with Khubani Chutney

I love it when a recipe looks like a million bucks, tastes like a trillion bucks and yet it is so easy to put together. I also like the fact that you can prepare parts of the recipe and simply assemble it when you are ready to serve.

Today’s dish fits that description very well. I just love how nicely the delicate flavors of the apricot marries with rich home made paneer. Paneer is a form of a cheese, very similar to ricotta cheese but firmer. It is made by curdling the boiled milk with some acid like lemon juice, white vinegar. It is an integral part of the North Indian Cuisine. You see this a lot in the Nawabi or Moghlai cuisine. These cuisines represent the dishes made for the kings and queens of India.

I love cooking with dried apricots. I love dessert made with dried apricot, another Nawabi dish from the southern state of Hyderabad in India, Khubani ka meetha. I will share that recipe some time soon. I also love making stuffed apricots and Apricot Alomond cake.

Back to our recipe today, I got this recipe from a dear friend Harjeet, a very talented chef. I l love how he put together simple ingredients to make delectable food.

I have also been playing with food photography. I recently bought these pewter plates from a flea market, I have used them in the photo today, I love how they contrast the bright yellow tikka.

Stuffed paneer with khubani chutney

Ingredients:
1 lb Paneer
1 tbsp thick yogurt ( I make mine by hanging plain yogurt in a cheese cloth)
Salt to taste
1 tsp Turmeric

For the paste
2 tsp Mustard oil
1 tsp Yellow chili powder
1 tsp Deegi mirchi power
2 tsp Ginger garlic paste

For the chutney
Khumani (Dry apricot)chopped 3 tbsp

1 tsp Cilantro chopped
1/2 tsp green chili chopped
1 tsp chopped mint
1 tbsp Sugar
1/2 tsp Black salt
1/2 tsp Roasted cumin seed

Methods

Apricot chutney
Boil some water and add chopped apricot and cook them for a while till it becomes soft.
Now add sugar, roasted cumin seeds, chopped ginger, chopped green chillies, chopped mint,black salt, salt,Deggi Mirch.
Cook it on slow fire till chutney thickens and can be easily mashed with the back of a spoon.

For paneer
Make paneer cubes about 3/4 -1 inch thick. Make a slit in the center, make sure you don’t cut it two pieces.
Mix salt and turmeric and coat the paneer with that mixture.

In a separate bowl mix mustard oil, turmeric, ginger garlic paste.

Stuff the paneer pieces with the apricot chutney. Make sure that the chutney is pushed in all the way through so each bite will get a bit of chutney with it.

Cover this stuffed paneer with the yogurt mixture.

Now heat a little fat in a pan and pan seared this stuffed paneer till it gets a nice golden brown color.

Tags appetizer, delicious, dried apricots, Indian, moghlai, mughlai, nawabi, paneer, paneertikka, shahi, tikka, vegetarian, yummy

Appetizer Fusion

Thai Paneer Pinwheel

Summer goes by too quickly…I feel that every year when I start back to school shopping. We decided to celebrate the last weekend in summer before the schools open with a backyard jacuzzi party..the plan was to keep things simple. Everyone makes an appetizer and then one friend would make khicadi ( a dish made with rice and lentils). Since I love to put a twist on your typical recipes, I decided to make pinwheels but with ‘Thai Touch’. It is a quick simple recipe that uses that the farmer’s market bounty. It can be put together in less than 30 mins if you have all the ingredients at home.

You can make many versions of this, like I make Chinese, Mexican and of course Indian 🙂

Thai Paneer Pinwheels

Ingredients

Filling

1 cup grated Paneer ( Indian Cottage cheese)

1/2 cup onion finely chopped

1/4 cup red bell peppers finely chopped

1/4 cup green bell peppers finely chopped

1 green chili chopped fine

1 tbsp garlic finely chopped

1 tbsp ginger finely chopped

1 tbsp cilantro chopped

1 tsp thai basil finely chopped

1 tsp thai curry paste

1 tsp sriricha sauce

salt to taste

1 box Crescent rolls

Method

Preheat 350F.

Grate or crumble paneer.

Step 1

Unroll the crescent roll. You will get a rectangle. Seal the perforations gently to get a uniform rectangle

Step 2

Chop all the vegetable fine

Step 3

Mix all chopped vegetables with the grated paneer. Add all the sauces & salt to your taste and mix well.

Spread the mixture evenly on the rectangle dough. Make sure you leave some space around the edges. The filling tends to come out if spread it all the way to the edge.

Roll it up gently, try not to press it while rolling. If the edges open up while rolling, just pinch and seal it. Cover it in a plastic wrap. Keep it in the fridge for 10-15 mins. This makes it easy to cut.

Take the roll out of the fridge. Cut it in 1/4 inch slices.

While cutting use the sawing motion so the rolls don’t get flattened while baking.

Arrange the cut rolls filling side up on a greased baking tray. Make sure you keep some distance between the rolls else they will be stuck together and will not have enough room to spread while baking.

Bake for 18-20 mins at 350 F.

When ready serve with hot sauce or any other condiments of your choice.

Note:

I have made other variations with Tandoor Paneer, Mushroom-goat cheese and even sweet kind with apple filling

Tags crescent roll, fusion, paneer, quick appetizer

Recipes Soup

Wasabi Crusted Paneer steaks with a ginger broth!

Post author By Anagha
Post date May 8, 2014
No Comments on Wasabi Crusted Paneer steaks with a ginger broth!

Although I am a purist when it comes to making traditional recipes, I love to create new dishes using the same ingredients. So I was very happy when one of the facebook groups I follow had an interesting cook-off, ‘same but different’. One of the weeks the challenge was to create a recipe using the ingredients of the classic Indian dish ‘Matar-Paneer'( cottage cheese with peas). So I set of to create a dish with peas & cottage cheese.

The result of a few hours of thinking was the dish I am presenting today

Matar-paneer goes to Japan

Wasabi Crusted paneer in a spiced ginger broth

My family is crazy about wasabi flavor and I always have wasabi paste in my pantry. I also have roasted peas in my pantry but for this I decided to make my own wasabi peas, but you can use the readymade peas that you get in the market. I will post the recipe for my ‘wasabi peas’ soon.

Next came paneer. Although I used Panner for the cook-off as per the rule, I have made this with Extra Firm Tofu later on and turns out just as good .

I like to season at each step along the way. So the first seasoning for the paneer was some wasabi paste, sambal paste and some soy sauce.

Paneer Steaks

Ingredients

1 lb Paneer cut in thick pieces

1/2 tsp smoked paprika

1 tsp soy sauce

1/2 sambal paste

1/2 tsp wasabi paste

Let the paneer marinate for 30 mins. While the paneer is marinating, you can work on the broth. The broth I made is very gingery and I feel it goes well with the wasabi.

Broth:

Ingredients-

1 quart veg broth

1 inch ginger piece sliced thin

1/4 -1/3 cup rice vinegar

1/4 cup soy sauce

1/2 tsp sambal paste ( I add more since I like it very spicy)

1 pinch of sugar

1/2 tsp parika

1 handful of rice noodles

Method-

Combine all the ingredients for the broth and let it simmer for 15 mins. Add the rice noodles and continue cooking till the noodles are cooked.

While the broth is simmering you can now prepare the vegetables that go in the broth. Here keeping with the mustardy taste and flavor, I have used Chinese broccoli.

Vegetables-

Ingredients-

2-3 cloves of garlic chopped

rough chopped Chinese Broccoli

Oil

Saute garlic in heated oil. Add the broccoli and saute for a couple of minutes. Do not let it cook completely. I feel that it should have a nice bite to it, which tastes great in the broth.

Now back to our paneer. Paneer will get pan fried. Let us take the wasabi peas and crush them to a coarse powder. Now take the marinated paneer and dip it in the pea powder.

Now in an omelette pan shallow fry the paneer pieces till brown on either sides. You only want to turn these once so the coating stays on the paneer.

Now the fun part. We are ready to serve the dish.

Pour the aromatic, spicy hot broth in a bowl. Add the sauted vegetables and top it with the paneer pieces.

Note:

You can easily substitute extra firm tofu for paneer in this dish and make a completely vegan dish

The broth is similar to what Tayler Florence had shared in one of this programs

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Thank you for your response. ✨

Tags asian, broth, paneer, peas, vegan, wasabi