(This article is sponsored by Milan Restaurant)

Pudina Paneer

Ingredients

1 cup Paneer, cubed and fried

2 tomatoes

3 onions

¼ cup dried Pudina or 1 sprig fresh mint leaves

½ tsp turmeric

¾ tsp chili powder

¾ tsp garam masala

Method

Heat 4 tbsp oil and fry 3 sliced onions till brown. Add 1/4 tsp haldi, 3/4 tsp chilli powder and salt. Add pulp of 2 tomatoes and cook till dry. Add Paneer, 1/4 cup dried pudina and remaining tomato pieces. Add 3/4 garam masala. Cook for 2 mins and remove from fire.

Aachari Paneer

Ingredients:

For the seasoning

2tsp Panchporan

3 chopped onions

3 chopped green chillies

1 tsp turmeric

5 crushed garlic flakes

1 inch piece ginger

½ cup beaten yoghurt

11/2 tsp amchoor

1 cup paneer , cubed and lightly fried

Method

Heat 4 tbsp oil. Add 2 tsp panchporan (saunf, 1 tsp mustard seeds, 1/2 tsp fenugreek seeds, 1/2 tsp onion seeds (kalonji) and 1 tsp jeera )and fry till they crackle. Add 3 chopped onions and 3-4 chopped green chillies till golden. Add 1 tsp haldi, 5-6 crushed garlic flakes and 1" piece crushed ginger. Gradually add 1/2 cup beaten curd, stirring constantly. Add 1 1/2 tsp amchoor and salt. Cook till curd dries slightly. Just before serving, add  Paneer and a few slit green chillies. Sprinkle with salt and 1/2 tsp chilli powder. Stir for 1-2 mins on low flame.

Paneer Pineapple Chaat

Mix 150 gms of  fresh Paneer, grated, with 1 tbsp sugar. Arrange 6 pineapple rings in a dish. Place the paneer-sugar mixture in the centre of the ring and press down. Sprinkle with chaat masala. Refrigerate.

Goan Paneer Pea Curry

½ cup grated coconut

2 onions broiled or charred

6 tomatoes, blanched and pureed

½ cup paneer cubed and lightly fried

½ cup boiled peas

¼ cup light cream

whole garam masala

Method

Fry 3 sticks cinnamon, 2 tsp khus khus, 3 cloves, 3 whole peppercorns, 2 tsp whole coriander and 10 dry red chillies in 2 tsp oil. Put 2 onions directly on the flame till they become black. Remove skin and chop. Fry 1/2 grated coconut. Grind all fried ingredients, chopped onions, fried coconut and garlic into a paste with water. Cook 6 tomatoes in 4 cups water, till soft and then puree them in mixer. In a pan add 4 tbsp oil, paste, tomato puree, 1/2 tsp sugar and salt. Cook for 10 mins. Add Paneer, 1/2 tsp garam masala, 1/4 cup cream and 1 1/2 cup boiled peas. Simmer for 4-5 mins.

Kesari Paneer

½ cup freshly made paneer, cubed

1 cup beaten yoghurt

ginger garlic paste

1 tbsp grated coconut

½ cup cashew nuts

2 chopped onions

½ cup milk

½ cup fresh cream

Kesar or saffron – few strands

Method

Grind 1 tbsp grated coconut and 1/2 cup cashew-nuts to a paste with a little water. Grind 1" piece ginger and 3-4 garlic flakes into a paste. Dissolve a few strands of kesar in water. Heat oil and add 2 chopped onions and ginger-garlic paste. Cook till light brown. Add 1 tbsp garam masala, coconut-cashew paste. Add 1 cup beaten curd gradually and cook till oil separates. Add salt, kesar and 1/2 cup milk. Boil till you get a thick gravy. Simmer for 5-7 mins. Add  Paneer. Cook for 3-4 mins. Add 1/2 cup cream, mix, and remove from fire. Garnish with few strands of kesar.

Kesari Sandesh

Ingredients
1 cup paneer crumbs
½ cup khoya
½ cup powdered sugar
¼ teaspoon cardamom powder
½ teaspoon melted saffron
Few slivers of pistachio

Method

1. Take paneer and khoya together and sift through a fine strainer. Mix sugar. Melt on low heat. Remove and mix cardamom powder and saffron.

2. Grease plate with ghee and spread sandesh. Press and decorate with pistachio slivers. Cut pieces or shape with hand. Moulds and cutters may also be used.

Note: One can make pineapple or orange sandesh by using the respective essences and colors. Omit saffron and cardamom powder.

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