ITALIAN PANEER CHEESE SANDWICH

ITALIAN PANEER CHEESE SANDWICH

 

INGREDIENTS:

 

  

1 cup Paneer cubes (I used Gowardhan Paneer)

1 cup Grated Cheese (I used Gowardhan Cheese)

¼ cup finely chopped onions

¼ cup finely chopped green capsicum

¼ cup finely chopped red capsicum

¼ cup finely chopped yellow capsicum

¼ cup finely chopped corn

¼ cup finely chopped tomato

1 tsp jalapeno

1 tsp black olives

2 tsp butter

1 tbsp Mayonnaise

2tbsp Extra Virgin Olive Oil

2 tsp red chili powder

½ tsp Mustard sauce

2tsp Tomato Ketchup

½ tsp oregano

7-8 Wheat Bread Slices

Method:

1.       Add onion, green , red & yellow capsicum, tomato, jalapeno, corn, black olives, oregano, olive oil, chili flakes together in one bowl. Mix Well

2.       Add Paneer cubes to the above bowl.  

         

3.       Add grated cheese to the bowl. Mix Well.    

 

4.       Mix all the ingredients well.

5.       Take 2 bread slices spread butter, Mayonnaise, mustard sauce and tomato sauce evenly on it.

  

  

6.       Spread the prepared mixture evenly over the slice. Cover it with another bread slice.

  

7.       Grill the Sandwich.

 

        

8.       Garnish it with Grated cheese.  Serve it hot!

Paneer Lababdar

 PANEER LABABDAR

Ingredients

• 1.5 cup chopped tomatoes puree
• 10 to 12 cashews/kaju
• ½ inch ginger chopped
• 2 garlic chopped
• ½ cup water
• 1 green cardamom
• 2 cloves
• 200 grams paneer
• ½ cup finely chopped onions
• 1 tej patta /bay leaf
• 1 or 2 green chilies, slit
• ½ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp red chili powder
• ¼ tsp garam masala powder
• ¼ cup cream
• 2 tbsp butter
• ¼ tsp sugar or add as required
• 1 or 1.25 cups water
• salt as required
• 1 tbsp chopped coriander leaves

 Method

1.    Take 1.5 cups chopped tomatoes and make puree.

2.    10 to 12 cashews grind to paste

3.    Grind cardamom and cloves.

4.    Heat oil in kadai, add tej patta and sauté for a couple of seconds then add finely chopped onions. Sauté and cook till the onions become light golden or golden.

5.    Add 1 or 2 slit green chilies.

6.    Add ginger garlic paste and grind cardamom and clove.

7.    Add tomato puree and simmer this mixture on a low flame.

8.    Add cashew paste to it

9.    Add 2 tbsp butter to it.

10.Add cumin powder, coriander powder, garam masala and red chili powder.

11.Stir and sauté this masala. You will see the masala clumping and gathering around itself.

12.Then add 1 cup water. Stir very well.

13.Stir and allow the gravy to come to a simmer. Then season with salt and sugar.

14.Add paneer cubes

15.Stir and simmer the gravy for about a minute.

16.Lastly add cream.  Switch off the flame & stir very well.

17.Garnish paneer lababdar with chopped coriander leaves and serve hot with roti, naan

Paneer Wrap

PANEER WRAP

INGREDIENTS:

• Grated Paneer- 1 cup
• Chopped coriander- 2 tbsp
• Onion chopped- 1
• Green Chili chopped – 1
• Cumin seed – 1 tsp
• Ginger garlic paste- ½ tsp
• Red chili powder- ½ tsp
• Coriander powder- ½ tsp
• Garam masala- ½ tsp
• Tomato ketchup- 2 tbsp
• Oil- 1 tbsp
• Salt to taste

Green Chutney - Add cumin seeds, grated fresh coconut, coriander leaves, palak leaves, green chili, lemon juice, ginger garlic paste, 2 tbsp water and salt to taste in a mixer-grinder. Grind it in a grinder and make smooth paste.

METHOD:

 1.       Heat 1-teaspoon oil in a small pan on low heat. Add cumin seeds; when they start to crackle, add finely chopped onion and saute until it turns light brown.

2.       Add ginger-garlic paste and saute for 30 seconds.

3.       Add red chili powder, coriander powder, garam masala, tomato ketchup, coriander leaves and green chili. Mix well.

4.       Remove pan from flame and add crumbled paneer and salt to taste, mix well. Filling for roll is ready

Method for Making Paneer Rolls:

1.       At the time of serving, heat pan on medium flame and grease it with 1-teaspoon oil. Re-heat the the chapati for 10 seconds on both sides.

2.       Take re heated chapati to a plate and spread 1-teaspoon (or to taste) green chutney evenly over it. Put one portion of filling in the center and spread it lengthwise.

3.       Sprinkle 1-2 teaspoons grated cheese over it . Wrap chapati tightly around stuffing to make a long cylindrical roll.

METHI MUTTER PANEER

METHI MUTTER PANEER

Ingredients

• 2 cups chopped fresh fenugreek leaves/methi
• 1 cup boiled green peas/ mutter
• 1 cup paneer cubes
• 1 cup fresh cream
• 1 medium size onion, chopped
• 1 tsp cumin seeds
• 3-4 cloves garlic, chopped
• 1 inch ginger, chopped
• 2 green chilies, chopped
• ½ cup cashewnuts
• 2 tbsp oil
• ½ cup water
• salt to taste

Method:

1.       Grind onion, cumin seeds, garlic cloves, salt, ginger, green chilies and cashewnuts to make the paste in a blender. Grind without adding water. 

2.       Add oil to Kadai

3.       Add the ground paste and fry the paste.

4.       Keep on stirring in between to avoid the paste from sticking to the pan.

5.       Add chopped fenugreek leaves and ½ cup water or more. Mix well.

6.       Simmer for 6-7 minutes.

7.       Add the boiled peas and cream. Simmer for 5 minutes on a low flame.

8.       Add paneer cubes. Mix well

9.       Garnish with coriander leaves and serve hot methi mutter paneer with roti