Paneer Tikka (In Oven and Grilled ) Grilled Cottage Cheese

             Hello every body!!!! How you all are doing?After getting a new laptop my life has again become so easy,I can't forget those 15 days without laptop how i survived :)Luckily i got my data back i am soo happy with it.
         Two weeks back i invited some friends i make Paneer Tikka every body liked so much.Today i like to share with u guys this recipe .Enjoy!!!
           

Ingredients:-


Paneer-8 oz / 250 grams1/4 inch's thick and 1 inch long pieces)
Bell Pepper / Capsicum (Red / Green)-2 nos (cut into small square pieces)
Onion-1 nos ( cut into small square pieces)
Tomato- 1 nos (cut into small square pieces)
Thick Yogurt / Hung Curd - 1/2 cup
Ginger/Galic paste-1/2 tsp
Chilli powder-1 tsp
Garam Masala powder-1/2 tsp
Tandoori Masala -1/2 tsp(optional)
Chat Masala-2 tsp(optional)
Lime Juice-2 tsp
Mustard Oil-1 tsp
Salt to taste
Bamboo Skewers as needed


Method:-


Soak the bamboo skewers in water for 15 minutes.Take them out and wipe them and set it aside or you can use metal skewers without soaking them in the water.

Hang  1 cup curd in a muslin cloth or any thin cloth or very thin colander for an hour to make the required hung curd.

In a large bowl ,add thick curd,ginger garlic paste,chilli powder,garam masal powder,tandoori masala,chat masala,lemon juice,mustard oil,salt mix well.

Add paneer and  cubes vegetables ,mix well to coat.Keep it aside for 2 hour in refrigerator.

 Take it out and insert the paneer,capsicum,tomato and onion in skewers alternatively.Keep it aside.

Place the paneer tikka skewers on baking tray covered with aluminum foil,spray some oil on top.

Preheat oven 350F or 180 C , paneer tikkas baking tray and grill the paneer tikkas for 15 -18 mins turning over the skewers in between for even cooking , or grill the paneer tikkas on a barbebecue frill over a moderate heat for 6 -8 minutes or till light brown in color form all sides. (Do not overcook it or the paneer will become chewy).

 

Serve hot with green chutney and raw onions.

Kobbari Ginnu Boorelu (Coconut Paneer Sweet Balls)

Ingredients:-

For Stuffing:-

Grated Coconut-2 cups
Paneer-2 cups (u can add more or less)
Sugar-1 cup (acc to u r taste add more)
Water-3 tbs

For  OUTER LAYER:-

Maida / All purpose flour-1 cup
Sugar-1 tbsp
Salt-1/2 tsp
Ghee-1 tbsp
Water-1/2 cup
Deep frying for oil



For Paneer:-
Milk- 5 cups
Lime juice-3 tbsp



Method:-

Making Paneer:-

Boil the milk in a heavy bottomed pan over medium heat,stirring occasionaly,making sure not to burn milk.
As the milk comes to a boil,add the lemon juice gradually and stir the milk gently.The curd will start separating from the whey,turn off the heat.
Once he milk fat has separated from the whey,drain the whey using a strainer line with cheesecloth,or muslin cloth or  strainer.
Wrap the curds in a muslin cloth,rinse under cold water,and squeeze well.Keep it for 1 hour.

For Stuffing:-


Take a non-stick pan ,on medium heat,add grated coconut,sugar and water mix well.Mix together..
Continue heating with constant stirring in medium flame.The sugar will melt and form a thick liquid.
Continue this until the mixture stats leaving the pan forms a foamy whitish bubbles while stirring.Color should not change.Switch of the flame.Keep for cool down.(do not make very hard ,in-case its very hard add little water).

When coconut mixture  its cool down add paneer  mix well.Make small balls .

Outer layer:-


Take a bowl add all purpose flour,sugar,salt,ghee and enough water to make a batter.The batter should have the consistency not thin or thick in medium so that it will leave a coating on the coconut paneer balls.

Making Boorelu / Balls :-


Heat a thick bottom pan for frying.Once the oil is hot,then dip each ball in the maida batter.

Then gently drop them into the hot oil.Turn and cook on all sides.Deep fry till they are golden brown.
Once couple of batches are done.It hardly takes more than 2-3 minutes to get cooked.
When its golden brown drain them on to a kitchen towel.

Serve it hot or cold.Keep it a tight air container box and refrigerate it will stay 3 weeks.

Mixed Vegetable Paratha / Mixed Veg Stuffed Paratha / Mixed Veg Stuffed Paneer Paratha

Ingredients:-

For Dough:

Whole wheat Flour-2 cups
Oil-1-2 tsp
Salt to taste
Water as needed

Take a mixing bowl,add flour and salt mix well.using water make it to smooth dough,then add oil and knead for a minute and cover it and keep aside for at least 30 minutes.


For mix Veg Paneer Stuffing:-


Potato-1 nos
Peas-1/4 cup (fresh or frozen)
Carrot-1 nos (shredded)
Cabbage-1/2 cup (finely shredded)
Paneer-1/2 cup (shredded)
Cauliflower-1/2 cup (shredded)
Onion-1 small (finely chopped)
Ginger-1 tsp (finely chopped)
Coriander leaves-2 tbsp (finely chopped)
Turmeric powder-1/4 tsp
Chilli powder-1 tsp
 Garam Masala powder-1/2 tsp
Cumin powder-1/2 tsp
Salt to taste
Cumin Seeds-1/4 tsp
Oil-2 tsp


Method:-

For Dough:-

Place the flour and salt in a large bowl and mix well.Add water knead till it becomes a soft,pliable and non sticky dough.Keep cover and let sit for at least 30 minutes.

For Stuffing:-

First boil potato and green peas till soft n cooked.Then peel skin from potato and mash it along with peas n keep aside.

Wash n peel the carrot n shred and grate the paneer also .Cabbage and cauliflower cut into cubs then put into chopper mixture ,keep it aside.

Heat oil in a pan,add cumin seeds when it splutter and ginger n onions and saute for a minute.

Then add mashed potato n peas,shredded carrots,cauliflower ,cabbage mix well and fry for 5 minutes.

Then add turmeric powder, chilli powder, cumin powder and garam masala and salt stir for 4 minutes.

Then add paneer stir fry for few seconds and coriander leaves mix well,turn off the stove.keep it for cool.

Once it cool down make into small balls.


Mixed Veg Paneer Paratha:-

 Now take the chapathi dough, divide the dough into make small medium size balls.
Take one dough ball,and roll it to 3" and keep 1 mixed veg filling and seal the edge together and roll it to a smooth ball and then gently roll it like regular chapathi (with less pressure)Do the same for the remaining dough n filling.

Heat a tawa,fry the parathas on both sides till turn golden brown,drizzle some oil on around the parathas (if u need oil ). After that remove form the tawa.

Serve hot with pickle or plain curd or yogurt.

Shahi Paneer No Onion-Garlic

Ingredients:-

Paneer -1/2 lb (1- 1/2 cups cubed)
Cashew Nuts-12(make into powder)
Tomatoes-2 nos (chopped and puree)
Green Chili -1 nos (paste)
Ginger-1/4 inch (paste)
Cumin seeds-1 tsp
Asafetida / Hing - 1/8tsp
Bay leaves-2 nos
Coriander powder-1 tsp
Turmeric powder-1/4 tsp
Red chilli powder-1/4 tsp (adjust to taste)
Yogurt-1/2 cup
Sugar-1 tsp
Garam Masala-1/4 tsp
Salt to taste
Coriander   leaves-2 tbsp
Oil-3 tbsp


Method:-

Slice paneer into small cubes.Keep aside.
Grind cashews into powder .Keep aside.
Puree tomatoes,green chilli and ginger.keep aside.


Add oil in a pan,over medium heat.Shallow fry paneer cubes till they turn slightly brown.Remove from pan and place over paper towels to absorb excess oil.

Increase heat to medium high and add bay leaves,cumin seeds and hing.Stir for a few seconds.

Add tomato puree,coriander powder,turmeric powder,red chilli powder.Cook the mixture,stirring occasionally for 2-3 minutes.It will reduce to half its volume and start separating from the oil.

Add sugar,cashew powder and yogurt.Cook for another minute then add 1 cup of water and salt and bring to boil.

Add paneer and cover the pan.Simmer for a few minutes over medium low heat,till gravy is slightly tick in consistency.

Remove from heat add gram masala and chopped coriander leaves. Mix gently,cover the pan and let it sit for a couple of minutes.

Serve hot with rotis, fried rice.