Posts Tagged ‘paneer’

Mango Mousse

Friday, July 12th, 2013


1 cup crumbled Cottage cheese
1 cup thick mango puree
10-12 Almonds
4 tbsp. sugar
Chocolate chips
10-12 digestive biscuits
1 tbsp.Olive oil


Peel and chop two mangoes. Grind almonds into fine powder.

Blend mango pieces and cottage cheese with granulated sugar to make puree. Reserve a little mango puree for garnish.

Grind the biscuits with almonds coarsely in a blender with butter.

In a large bowl and add mango & cottage cheese puree, some almond powder and mix well.

Take small serving bowls or glasses and add a tablespoon of coarsely ground biscuit. Pour a ladle of mango mousse over it and add another layer of biscuit. Finish it with mango mousse, a little fresh mango pulp and a few chocolate chips.

Refrigerate the Mango Mousse for 3-4 hours and serve chilled.

Chick Pea Salad with Mint Dressing

Thursday, September 23rd, 2010


1 cup kabuli chana (white chick peas), soaked overnight
2 firm tomatoes, cubed
4 spring onions with greens, sliced
1 cup cucumber cubes
salt to taste

For the mint dressing
1/2 cup chopped mint leaves (phudina)
1/2 cup chopped coriander (dhania)
2 tbsp low fat curds (dahi)
1/2 tsp sugar
salt and black pepper (kalimirch) powder to taste


For the dressing
1. Combine all the ingredients and blend into a smooth purée in a blender. Refrigerate.

For the salad
1. Drain and wash the soaked Kabuli chana. Add fresh water and salt and pressure cook the Kabuli chana for 3 to 4 whistles till they are soft. Cool completely.
2. Combine the Kabuli chana with the remaining ingredients for the salad.
3. Add the dressing and mix well.
4. Serve chilled.


Friday, July 23rd, 2010

Preparation Time :  20-30 minutes
Cooking Time : 10 minutes
Servings : 4

Cottage cheese (paneer), 1 inch pieces – 300 grams
Red capsicums, seeded , 1 inch pieces – 2 medium
Green capsicums, seeded , 1 inch pieces – 2 medium
Onions, 1 inch pieces – 2 medium
Satay sticks – 12
Oil – 1 teaspoon + to shallow fry

Gram flour (besan) – 4 tablespoons
Hung yogurt – 2 tablespoons
Roasted cumin powder- 1/2 teaspoon
Black peppercorns, crushed – 3-4
Dry fenugreek leaves (kasuri methi), crushed – 1/2 teaspoon
Turmeric powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Lemon juice – 5 teaspoons
Salt – to taste
Saffron (kesar) , optional – a few strands

Mint chutney
as required

Heat one teaspoon oil in a pan and roast gramflour on low heat till fragrant Transfer it into a bowl. Add yogurt, roasted cumin powder, crushed black peppercorns, kasoori methi, turmeric powder, garam masala powder, lemon juice, salt and saffron (if using) and mix well. Add the paneer pieces and toss gently and set aside to marinate for ten to fifteen minutes. Take satay sticks. Arrange marinated ingredients in the following order: onion, paneer, green capsicum, red capsicum, paneer, onion. Repeat for the other sticks. Heat a shallow pan, drizzle some oil and place the satay sticks on it. Cook turning the satay sticks from time to time so that the paneer pieces are cooked with even colour. Serve hot with mint chutney.

Paneer Tikka Kathi Rolls Recipe

Thursday, February 18th, 2010

kathi-roll1Paneer tikka kathi rolls are vegetarian snacks, prepared with paneer and vegetable filling wrapped in a chappati or roti. The paneer is tossed with tomatoes in a marinade of curd, chili powder, turmeric, ginger and garlic along with fenugreek and chaat masala. the paneer is sauted with capsicum and rolled in chappatis.


1 cup low-fat paneer (cottage cheese), diced
1/2 cup tomatoes, deseeded and diced
1/2 cup diced capsicum
1 teaspoon oil
To be mixed into a marinade
1/4 cup low-fat curd, beaten
1 teaspoon chilli powder
1/4 teaspoon haldi powder (turmeric)
1/2 teaspoon ginger paste
1/4 teaspoon garlic paste
1/4 teaspoon besan (Bengal gram flour)
1/2 teaspoon chaat masala
1/2 teaspoon kasuri methi (dried fenugreek leaves)
1/2 teaspoon garam masala
salt to taste

For the chapatis
1 cup gehun ka atta (whole wheat flour)
1 cup low-fat milk
Salt to taste

How to proceed:

For the paneer tikka filling.
Add paneer and tomatoes to the prepared marinade and toss lightly.
Leave aside for 10 minutes.
Heat oil in a non stick pan, add capsicum and saute for 2 minutes.
Add the paneer mixture and saute over a high flame for 4 to 5 minutes, stirring occasionally.
For the chapatis Combine all the ingredients and knead into a soft dough.
Divide the dough into 9 equal portions.
Roll out each portion into a thin chapati.
Cook each chapati lightly on a tava (griddle) on both sides.
Keep aside.
How to proceed Divide the paneer tikka filling into 9 equal portions.
Spread one portion of the filling in the centre of each chapati and roll up tightly.
When you want to serve, cook the rolls on a hot tava (griddle).
Cut into 50 mm (2″) long pieces and serve hot.


Thursday, July 30th, 2009


2 cups paneer (cottage cheese), cut into 12mm. (½”) cubes
1 tsp chopped garlic
½ tsp chopped ginger
1 tsp chopped green chillies
1 tsp tomato ketchup
2 tbsp soya sauce
½ tsp chilli sauce
2 tsp cornflour mixed with ½ cup water
4 tbsp oil
salt to taste

For the garnish

½ cup spring onion greens, chopped


1. Heat the oil in a wok or frying pan on a high flame. Add the paneer cubes and cook on a high flame for a few minutes till the paneer is golden brown. Remove, drain on absorbent paper and keep aside.

2. In the same oil, add the garlic, ginger and green chillies and stir-fry for a few seconds. Add the paneer cubes, tomato ketchup, soya sauce, chilli sauce and salt and mix well.

3. Add the cornflour paste to the mixture and cook for 1 to 2 minutes.

4. Serve hot garnished with the spring onion greens.

Paneer Paratha

Thursday, June 4th, 2009

Parathas made of paneer and spring onions.

Cooking Time : : 15 mins.
Preparation Time : : 10 mins.

Makes 6 parathas.

1/2 cup paneer, grated
2 spring onions, finely chopped
3/4 cup whole wheat flour (gehun ka atta)
2 green chillies, finely chopped
salt to taste
pepper to taste

Other ingredients
oil to cookparatha

1. Combine all the ingredients and knead into a soft dough using water.
2. Divide into 6 equal parts.
3. Roll out each portion into a circle of 125 mm. (5″) diameter.
4. Cook each paratha on a griddle (tava), smearing a little oil, until both sides are golden brown.