Panneer Palette!!

1. Paneer and peas pulao

Ingredients:

1. Paneer – 2 packs cut into cubes of 1 inch
2. Peas – ½ cup
3. Ginger garlic paste – 1 tbsp
4. Green chillies – 3 split length wise
5. Star anise – 1
6. Cloves – 3 no.s
7. Cinnamon – 1 inch piece
8. Cardamom – 2
9. Bay leaf – 1
10. Salt to taste
11. Oil – 2 tbsp
12. Basmati rice – 1 kg approx 5 tumblers
13. Coconut milk – 7 tumblers from 1 large coconut


Method:

1. Fry the paneer cubes in oil till golden brown and keep aside
2. In a pressure cooker, heat the same oil
3. When oil is hot add spices and fry for a minute
4. Add green chillies and when smell starts emanating add coconut milk, fried paneer, peas, salt and ginger garlic paste.
5. Wash rice and strain completely.
6. Add rice when coconut milk is hot(not boiling) close cooker and put weight
7. Pressure cook for two whistles.

2. Paneer and capsicum gravy

Ingredients:

1. Paneer – 1 pack cut into 1 inch cubes
2. Capsicum – 1 large cut into 1 inch cubes
3. Onions – 2 large chopped fine
4. Tomatoes - 3 chopped fine
5. Ginger garlic paste – 1 tbsp
6. Chilli powder – 1 tbsp
7. Garam masala – 1 tsp
8. Turmeric powder – ½ tsp
9. Coriander and mint – a handful chopped fine
10. Fresh cream – 1 cup
11. Oil – 1 tbsp
12. Salt to taste
13. Saunf or fennel seeds – 1 tsp

Method:

1. Heat oil in a wok and fry saunf till golden brown
2. Add onions and fry till soft and beginning to brown
3. Add ginger garlic paste and fry till raw smell disappears
4. Add tomato and fry till soft.
5. Add quarter tumbler of water and cook for two minutes
6. Add chilli powder, garam masala and salt.
7. Stir till oil separates and add capsicum to the paste.
8. Add 1 tumbler of water and cook till capsicum is well cooked and not raw.
9. Add paneer and cook for 2 minutes.
10. Remove from fire and add cream and chopped herbs.

3. Paneer salad

Ingredients:

1. Paneer – 2 packs crumbled
2. Tomatoes – 2 chopped fine
3. Onion – 1 chopped fine
4. Coriander – 1 handful chopped fine
5. Basil leaves – 4 -5 torn with hand and added
6. Oregano – 1 tsp
7. Pumpkin seeds – ½ cup
8. Salt to taste
9. Lemon juice – 1 tbsp

Method:

1. Mix all the ingredients well and serve with pulao or tandoori roti.

Chicken Pudina Masala

Ingredients:

For chicken marinade:

Chicken - 1 kg
Pudina - 1 bunch(leaves only ground to a smooth paste)
Ginger garlic(smooth paste) - 2 tsp
Chilli powder - 1.5 tsp
Chicken 65 masala - 1 tsp
Sour curds - 1 cup
Salt to taste

For masala:

Onions - 3 no.s chopped lengthwise
Tomatoes - 3 no.s chopped fine
Peppercorns - 1 tsp
Bayleaf - 1
Fennel seeds or Saunf or Sombhu - 1 tsp
Capsicum - 2 big cut into cubes
Oil - 2 tbsp

Method:

1. Cut chicken into small pieces
2. Marinade with all the above ingredients for 2 hours or deep freeze for a day.
3. Heat oil in a wok and add bayleaf and saunf and pepper corns
4. Add onions and fry till transparent.
5. Add capsicum and fry for 2 minutes
6. Add tomatoes and cook till pulpy.
7. Add marinaded chicken and cook till soft and oil separates
8. Serve with tandoori rotis or Ghee rice