Friday, 26 February 2016

Bread Paneer Roll

                        BREAD PANEER ROLL-
Preparation Time-15 min.
Cooking Time -10 min.
Serve-3-4  Person
Bread Paneer Roll


·         1 tsp oil
·         6-8 Bread Slices
·         1 Cup Crumbled Paneer
·         ¼ tsp cumin/ jeera
·         ¼ tsp ginger garlic paste
·         ¼ tsp red chili powder
·    2 pinches of garam masala powder
·         Pinch of turmeric
·         Salt as needed
·         ¼ cup of green peas
·         1 tbsp butter for brushing
·         2 spoon corn floor
·         Chopped coriander leaves


1.  Take Paneer   crumbled and keep aside.

2.  Take the bread slices by trimming off the edges to remove browns.

3.  Heat the pan with oil, add cumin let it crackle.

4.  Sauté ginger paste until the raw smell goes off.

5.  Add green peas and sauté.

6.  Add red chili powder, salt, turmeric and garam masala.

7.  Switch off the gas and stir well.

8.  Add crumbled Paneer, coriander leaves and mix well. Make sure there is no dripping whey in the Paneer.

9.  Divide the spiced Paneer mixture to 6 to 8 parts and make oblong balls.

10.     Flatten the bread slices well with  a chapati roller.

11.     Make a thin paste of the corn flour with little water. Brush the edges of the bread with this paste.

12.     Place a Paneer ball at one edge of the bread. Roll it and press off the edges on all sides to seal the edges.

13.     Preheat the oven to 180 to 200 C and bake for 5 to 8 min. or until golden.

14.     If you don’t want to use oven then all Paneer rolls you can shallow fry in a pan.

15.     Serve with Green chutney or tomato ketchup.

Kadai Paneer

                        Kadahi Paneer

You can skip using garlic and onion and make a no onion no garlic kadai Paneer.

Preparation Time-10min.
Kadai Paneer
Cooking Time- 20min.
Serve 3-4 person


·         1 ½ cup paneer
·         2 onions cubed (optional)
 1 cup  chopped Tomatoes
·         ¾ cup cubed capsicums (green or red or both)
·         1 tsp ginger garlic paste or only ginger paste
·         Pinch of turmeric
·         1 tbspn. Dhaniya(whole)
·         3 to 4 red chilies (whole)
·         ½ tsp garam masala
·          ½ tsp kasoori methi
·         Salt to taste
·         1 tbsp. Oil or as required
·         Some Coriander leaves chopped.  

1. Dry roast separately red chilies and coriander seeds, cool and Pulse them in a blender to make a coarse powder.
2. Heat oil in a kadai , fry ginger garlic paste till the brown color.
3. Fry tomatoes with salt and turmeric until soft and mushy. Add garam masala and sauté .

4. Add both color capsicum and sauté.  Cover and cook for 2 minutes.
5. Add paneer after that  kasuri methi.
6. Stir and cook just for 2 minutes.
7. Kadai paneer is ready now garnish with chopped coriander leaves and serve with Chapati or paratha.

Paneer Butter Masala


Paneer butter masala recipe made easy with simple cooking, You can easily prepare without onion and  garlic also .
Paneer Butter Masala
Preparation Time -5 min.
Cooking Time -25min. 
Serves: 4 to 5


·         1 tbsp. Oil
    1 Cup cubed Paneer
·    1 cubed onions, 3 medium (optional)
·         3 large finely chopped tomatoes
·         salt as required
·         8 to 10 cashew nuts
·         1 tsp. coriander powder
·         ½  tbspn. garam masala powder
 ¾ tbspn. kashmiri red chilli powder

·         1 ½ tbsp. Butter
·         1 bay leaf
·         3 green cardamom
·         1 small cinnamon stick
·         2 to 3 cloves
·         ½  tsp ginger garlic paste (if you avoid garlic take  ¾spn ginger paste
·         250 grams paneer (2 ful cups)
·         ½ tsp. kasuri methi
·         3 tbsp cream
·         few coriander leaves for garnish

1. Heat a pan with oil, fry onions until they turn transparent.
2. Fry tomatoes with salt for 3 minutes. Cook covered till the mixture turns soft and mushy.
3. Add garam masala, coriander powder, cashews, red chili powder . Fry until the mix gets roasted well and it should begin to leave the sides of the pan. Switch off the heat
4. When the mixture cools, blend it with 1 cup water in a blender to very smooth.
5. Add butter to the same pan, add  bay leaf, cardamom, cloves, cinnamon  and fry for 1 to 2 min.
6. Pour the blended puree, add red chili powder, if desired add ¼ to ½ cup of water. Cook for 5 min. Let the gravy reach the desired consistency before you add paneer.
7. Add kasuri methi . Stir well and cook for 3 minutes more.  Add cream if desired.
8. Transfer butter paneer masala to a serving bowl and garnish with cream and coriander leaves.

You can skip using garlic and onion and make a no onion no garlic paneer butter masala.

Paneer Biryani..

                   PANEER BIRYANI- ­

Preparation Time­­­­- 15min.
Cooking Time­­ -25min.
Paneer Biryani
Serve -3 person

·         2 onions sliced thinly
·         1 ½ cups  basmati rice

For Marination-

·         2 tbsp. ghee (or oil)
·         1¼ cup Paneer cubes
·         ½ cup  curd
·         1 tbspn.  biryani masala powder(or garam masala powder)
·         1 tbspn. ginger garlic paste
·         ¼ tsp turmeric powder
·         ½ to ¾ tsp red chili powder
·         Salt to taste
·         2 tbsp. fried onions
·         2 tbsp. finely chopped coriander leaves
·         1 green chili
·         1 bay leaf
·         4 green cardamoms
·         1 black cardamom
·         6 cloves
·         3 inch cinnamon stick
·         1 strand mace
·         1 star anise
·         ½ tsp shahi jeera
·         1 tbspn   rose water
For Garnishing-

       Few fried onions
·                Few cashew nuts
       coriander leaves

1.  Add oil to a heavy bottom pan, fry onions till golden brown. Keep aside.  Fry few paneer cubes and cashew nuts as well. Keep aside.
2.  Marinate Paneer with the marination ingredients and Keep aside. (take a bowl add all marination ingradients and mix properly  after mixing add paneer cubes and let it set)
3.  Add 1 tsp oil to water and bring it to a boil, add the rice and cook. Drain off the rice and keep aside.
4.  Take a heavy bottom pan and pour the 1 tbspn oil. Add the bay leaf then add marinate Paneer.
5.  Layer the cooked rice over the marinate Paneer. Level the rice. Add few more fried onions and coriander leaves. Then sprinkle fried onions, rose water.
6.  Seal it with a foil or a moist clean kitchen cloth. Place the lid over it.
7.  Cook for 5 minutes on a high flame, and place it on a hot tawa and dum it for 10 to 12 minutes.
8.  Switch off the gas and leave it undisturbed for at least 15 minutes more.
9.  Garnish with fried cashews, and fried onions.

10.     Serve with raita and Papad.