Paneer Pakoda

Paneer (Cottage Cheese) pieces are dipped in spiced Gram Flour batter and deep fried.

Ingredients:

• 10-12 rectangular pieces of Paneer (Cottage Cheese)
• 2 cups Besan (Gram Flour)
• 1 tsp Ginger Garlic paste
• ½ tsp Green Chili paste
• 1 tsp Red Chili powder
• 1 tsp Amchoor Powder
• ½ tsp Cumin Seeds
• ¼ tsp Baking Powder
• Salt to taste
• Chaat masala to garnish
• Cooking oil for deep frying

Method:

• Mix ½ tsp red chili powder, ½ tsp amchoor and little salt. Sprinkle over paneer pieces and mix well.
• In another bowl take besan (gram flour), remaining red chili powder, ginger garlic paste, green chili paste, amchoor powder, cumin seeds, asafetida, baking powder and salt. Mix little water and make a thick paste (batter). Besan paste (batter) should be thick enough to coat the paneer pieces completely. Keep the batter aside for 15 minutes.
• Heat the oil for deep frying in a kadhai or wok on a medium flame.
• When the oil is ready for frying, dip one by one paneer piece in the gram flour batter and coat well on all sides. Put them into the hot oil, a few at a time, and fry till golden brown all over turning occasionally.
• Remove and drain on absorbent paper.
• Sprinkle Chat masala on Pakodas and serve with chutney of your choice.

Do You Know?

Baking powder is a leavening agent. It is made of baking soda and cream of tartar (another acid powder). It is almost always double action. This means it releases carbon dioxide when mixed with liquid, and releases it again when exposed to heat.

Malai Kofta

Malai kofta curry is one of those dishes that look like they take a lot of time and effort to make but in truth, are easy to prepare.

Ingredients:

For Koftas:

• 1 cup grated Cottage Cheese (paneer)
• 1 cup Potato ( boiled and mashed)
• ½ cup mixed Carrots and Peas blanched
• ½ tsp Garam Masala
• Chopped cashew nuts and Raisins
• 1 tbsp heavy cream
• Salt to taste
• 1 tbsp besan (gram flour)
• Oil for deep frying

For Gravy

• 1 big Onions chopped
• ½ cup diced Tomato
• 1” Ginger
• 4-5 pods of Garlic paste
• 2 Green Chilies chopped
• 1 tsp Red Chili powder
• ½ tsp Turmeric powder
• 1 tbsp Coriander powder
• 1 tsp Garam Masala
• 1 Bay Leaf
• Coriander Leaves finely chopped
• ¼ cup Yogurt
• Salt to taste
• 2 tbsp cashew paste
• ¼ cup heavy cream
• ½ cup milk
• 2 tbsp chopped Nuts and raisins
• 3 tbsp cooking oil

Method:

• Mash carrots and peas together. Add grated paneer, boiled potatoes, salt, garam masala, and mix well. The resulting dough should be firm. If not add 1 tbsp of besan (gram flour).
• Divide the paneer mix into equal sized portions. Apply little oil on your palm, take one portion of paneer mix, and keep ½ tsp of nut raisin mix and little malai(or heavy cream) in the centre. Roll into a round smooth ball. Prepare all the Koftas like this.
• Heat oil in a pan on medium heat. Fry paneer balls in the oil till brown in color (Frying few at a time).
• Grind onion, ginger, garlic, green chilies and tomatoes in a blender to a smooth paste.
• Heat 3-4 tbsp oil in a heavy wide pan over a medium flame (use same oil in which koftas were fried). Add bay leaf and the contents of the blender to the oil. Add red chili powder, turmeric powder, coriander powder, salt and half of the garam masala powder.
• Fry, stirring constantly, for about 7-8 minutes, or until paste (masala) turns little darker, and the oil begins to separate from the masala.
• Add curd and cashew nut paste. (To make cashew nut paste grind cashew nut with water) and fry for 2-3 minutes more.
• Now add 2 cups of the water to the masala to form gravy (the gravy for this dish is meant to be thick so do not add much water).
• Bring the gravy to a boil and then reduce the flame to a simmer.
• Gently add Koftas to the gravy and cook uncovered for 2-3 minutes. Do not overcook.
• Mix milk and cream together, and add to the gravy. Adjust the consistency of gravy by adding more milk if required. Add chopped nuts and raisins.
• Turn off the flame, sprinkle garam masala over the top of the dish and allow it to rest for 10 minutes.
• Garnish with fried onion slices, chopped cilantro and cream.
• Serve Malai Koftas with hot Khasta Paratha or Naan.

Do You Know?

Orange pumpkin/ Kaddoo is perfect for thickening gravies that have become too thin. You can freeze boiled and mashed pumpkin in an ice cube tray. That way it is readily available when you need it. Just add a few cubes to a too-thin curry (depending upon the quantity of the gravy) and cook for 5 minutes. Always taste your curry before serving as pumpkin can alter the flavor of the dish. You may need to adjust spices a bit to get the perfect taste.

Paneer Butter Masala

Paneer Butter Masala is a very popular Punjabi dish. Gravy is made by using butter, onions, tomatoes and cashew paste.

This dish goes very well with all types of Indian breads like Parathas, Naan or Poori.

Ingredients:

• 1 pound Paneer cut in triangular pieces
• 1 cup Tomato pureed
• 1 big onion pureed
• 2 Green chili
• 1 bay leaf
• 2 cloves
• 1 tbsp ginger garlic paste
• 5-6 tbsp Butter
• 2 tbsp cooking oil
• 1 tbsp dried Fenugreek Leaves (Kasuri Methi)
• 1 tsp Red chili Powder
• ½ tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp Garam Masala Powder
• ¼ cup cashew paste
• ¼ cup Fresh Cream
• ½ tsp sugar
• Salt to taste
• 1 tsp Lemon juice
• Fresh coriander leaves chopped

Method:

• Heat the oil in a pan and sauté the paneer pieces till golden brown. Now take 1 cup hot water, add a pinch of salt and immerse the paneer cubes in it for 10-12 minutes. Then remove the pieces, drain them on a tissue paper and keep aside.
• Heat 4 tbsp of butter in a pan, add the bay leaf and the cloves, and then add the onion paste and sauté till light-brown.
• Add ginger garlic paste and sauté for 2 minutes.
• Add tomato puree, chili powder, coriander powder, turmeric powder, garam masala and salt followed by the cashew paste and fry for 4-5 minutes. Add one cup of water.
• Once the gravy starts boiling, add the paneer pieces and reduce the heat. Add kasuri methi, sugar and lemon juice. Let it simmer on medium heat till you get the desired curry consistency.
• Remove from heat and stir in remaining butter and fresh cream.
• Garnish with coriander leaves.
• Serve with any Indian Flat Bread of your choice like Lachcha Paratha or simply Jeera Rice.

Do You Know?

Butter is a dairy product made by churning fresh or fermented cream or milk. It consists of butterfat, water and milk proteins.

Butter’s pleasant flavor is made up of many volatiles and nonvolatile compounds. It gives a distinctive flavor to all kinds of prepared foods and helps in the uniform distribution of flavorings.

Lecithin present in the butter helps in stabilizing fat emulsions, leading to the uniformity of texture, aroma and flavor in baked foods.

Kadhai Paneer

Very healthy and nutritious dish, as it consumes very less fat and no cream. Cottage cheese and capsicum are cooked in a sauce of tomatoes and onion; and Kasuri methi (dried fenugreek leaves) gives it an irresistible flavor.

Serve it with hot Poori, Paratha or Naan.

Ingredients:

• 1 pound Cottage Cheese cut into medium pieces
• 2 Capsicum cut into long pieces
• 2 medium Onions chopped
• 4 medium Tomatoes chopped
• 2 green chilies
• 1 " long piece Ginger
• 1 tsp Red Chili Powder
• ½ tsp Turmeric powder
• 1 tbsp Coriander powder
• 1 tsp Garam Masala
• 2 Bay Leaves
• 4 Cloves
• 1 small piece of Cinnamon
• 1 tbsp Kasuri Methi (dried fenugreek leaves)
• 4 tbsp Clarified Butter (Ghee)/Cooking Oil
• Few Ginger juliennes
• Finely chopped Coriander leaves

Method:

• Grind onions, tomatoes, ginger and green chilies to make a puree.
• Heat Ghee (clarified butter)/oil in a kadhai (or wok). Stir fry paneer for about 2 minutes. Take them out (before paneer starts changing color) and keep aside for later use.
• Now stir-fry bell pepper until they are little tender. Do not overcook the bell pepper. Take them out and keep aside for later use.
• In the same ghee/oil now add bay leaf, cloves, cinnamon.
• Stir in onion tomato puree along with red chili powder, turmeric powder, coriander powder, and salt.
• Continue cooking it on medium flame till ghee/oil begins to separate. Add ½ cup of water. When gravy comes to boil add paneer and capsicum and kasuri methi (dried fenugreek leaves). Let it simmer for about 2-3 minutes on low medium heat.
• Take out in a serving dish. Garnish with chopped coriander leaves.
• Serve hot with Naan or Pooris or Paranthas.

Do You Know?

Kadhai is a kind of thick, circular deep vessel, which is used in Indian cooking. Originally made of cast iron, they are nowadays made of a number of metals, but mostly in aluminium alloy.

Kadhai cooking is quick and no water is used in this style of cooking. The main ingredients cook in the natural juices released by the vegetables or meat in the dish, which is constantly stirred until cooked.

Paneer Bhurji

It is simple and quick recipe. Bhurji is prepared from fresh homemade paneer and green peas.

Ingredients:

• ½ gallon 2% milk
• ¼ cup vinegar
• 1 big onion chopped
• 2 medium Tomatoes chopped
• 1 " long piece Ginger grated
• 2-3 green chilies chopped
• ½ tsp Red Chili Powder
• ½ tsp turmeric powder
• ½ tsp garam masala
• 4 tbsp cooking oil
• 1 tsp lemon juice
• Salt to taste
• Finely chopped coriander leaves

Method:

• Make Paneer. Keep aside for later use.
• Heat the oil in a skillet over medium heat. Stir in chopped onion, green chilies, ginger and cook until tender.
• Add chopped tomato, red chili powder, turmeric powder and salt. Cook till tomato is soft and mushy.
• Add now peas and cook for 3-4 minutes.
• Add paneer, reduce heat to low and simmer for 2-3 minutes. Do not add water. Let them cook in their own juice.
• Mix lemon juice and garam masala.
• Garnish with chopped cilantro leaves and serve hot with paratha.

Kalakand

Delicately flavored with saffron, cardamom and rose water; kalakand makes a great dessert for anytime of the year.

Ingredients:

• 6 cups milk
• ½ cup yogurt
• ¼ cup sugar (modify according to your taste)
• 2-3 tbsp khoya powder (available at Indian Grocery Stores)
• 2 tbsp Chopped nuts
• ¼ tsp green cardamom powder
• Pinch of saffron
• ½ tsp rose water

Method:

• Boil 4 cups of milk.
• Add yogurt as milk comes to boil.
• Once the chhena settles, drain excess water (whey) and keep it in a plate.
• Now put the remaining milk to boil in a thick bottomed pan.
• Add chhena and boil till it turns thick.
• Now sprinkle sugar and khoya powder; cook till the mixture turns lumpy.
• Cool it; mix cardamom powder and rose water.
• Garnish with saffron, cardamom powder, and chopped nuts.
• Serve chilled.

Do you know?

Chhena is a crumbly and moist form of paneer, used to make desserts. It is created in a similar process to paneer except it is not pressed for as long.

It is most popular in Orissa and Bengal (States of India) and is made from Domestic Asian Water Buffalo milk. The milk of these animals have higher fat content. Rasgulla, Rasaballi, Chhena Kheeri and Chhena poda are among the most popular desserts made from chhena.

Chhena is a good milk substitute for lactose intolerant people.

Paneer Matar Aloo (Cottage cheese with peas and potato)

This dish can be simplified by using frozen vegetables in place of fresh vegetables.

Ingredients:

• ½ cup cottage cheese cubes
• ½ cup green peas
• ½ cup potato cubes
• 6-7 curry leaves (optional)
• 1 small onion sliced
• 2 chopped green chilies
• ½ cup tomato chunks
• 1 tsp turmeric powder
• 1 tsp red chili powder
• ½ tsp garam masala
• Salt to taste
• 1 tbsp chopped cilantro leaves
• 1 tbsp lemon juice
• 4 tbsp cooking oil

Method:

• Heat the oil in a skillet over medium heat. Stir in curry leaves, onion, green chilies and cook until tender.
• Add potatoes and cook covered for 3-4 minutes.
• Add peas and fry for 3-4 minutes.
• Add tomato chunks, red chili powder, turmeric powder and salt.
• Reduce heat to low and simmer for 2-3 minutes. Do not add extra water. Let them cook in their own juice.
• Add cottage cheese cubes and simmer for 2-3 minutes.
• Mix lemon juice and garam masala.
• Garnish with chopped cilantro leaves and serve hot with Dal, Raita, Chutney and paratha.

Do You Know:

Potatoes are often broadly classified as high on the glycemic index (GI) and so are often excluded from the diets of individuals trying to follow a “low GI” eating regimen.

In fact, the GI of potatoes can vary considerably depending on type (such as red, russet, white, or Prince Edward), origin (where it was grown), preparation methods (i.e., cooking method, whether it is eaten hot or cold, whether it is mashed or cubed or consumed whole, etc), and with what it is consumed (i.e., the addition of various high fat or high protein toppings) (Fernandes et al. 2006).

Paneer Kofta Palak Curry (Paneer dumplings in Spinach Sauce)

Cashew nuts stuffed Paneer Koftas are simmered in thick spinach base masala gravy.
Curry goes very well with Naans (tandoor-baked flatbread) or Paratha (Pan-fried Flatbread) or Jeera Rice (Cumin Rice).

Ingredients:

For Koftas:

• ½ pound paneer (cottage cheese)
• 2 small potatoes boiled and peeled
• ¼ tsp garam masala
• 2 tbsp corn flour
• Salt to taste
• Broken cashew nuts
• Cooking oil for frying

Gravy:

• 1 large onion sliced
• ½ cup spinach leaves chopped and boiled
• 1 tbsp garlic chopped
• 1 tsp ginger chopped
• 2 tomatoes chopped
• Salt to taste
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp Garam Masala to taste
• 2 tbsp cashew nut powder
• 1/2 tsp turmeric powder
• 1 tbsp fried onion slices for garnishing
• 1 tbsp chopped cilantro for garnishing
• 1 bay leaf
• 3 tbsp clarified butter (Ghee)

Method:

• Grate paneer and boiled potatoes together. Add salt, garam masala, corn flour and mix well.
• Divide the paneer mix into equal sized portions. Apply little oil on your palm, take one portion of paneer mix, keep 5-6 pieces of cashew nuts and roll it into a round smooth ball. Prepare all the Koftas like this.
• Heat oil in a pan on medium heat. Fry paneer balls in the oil till brown in color (Frying few at a time).
• Put onion, spinach, ginger, garlic and tomatoes in a blender. Add ½ cup water and blend until you have a smooth paste.
• Heat ghee in a heavy wide pot over a medium flame. Add bay leaf and the contents of the blender to the ghee. Add red chili, turmeric, coriander, and garam masala powders.
• Fry, stirring constantly, for about 10-12 minutes, or until paste (masala) turns dark, greenish brown shade and the ghee begins to separate from the masala. Add salt and cashew nut powder. Stir for 1-2 minutes.
• Now add 2-3 cups of the water and bring to a boil.
• Slowly add Paneer Koftas. Lower the heat, and simmer gently uncovered for 4-5 minutes. Do not over cook.
• Garnish with fried onion slices and chopped cilantro.
• Serve Paneer Koftas with Dal, chutney and hot paratha.

Do You Know:

Paneer, a special favourite with North Indians, is used all over India to make delicious dishes ranging from curries to desserts.It readily takes on the flavor of the spices in which it is cooked.

When used to make desserts it gives a rich creamy flavour.

In Oriya cuisine or Bengali cuisine, use of paneer (called as chhana or chhena) is mostly restricted to sweetmeats, for which this region is renowned.

Paneer Shimla Mirch (Cottage Cheese with Green Bell Pepper)

This delicious dish is made from a Paneer and Shimla Mirch (Green Bell Pepper). You enjoy more if Shimla Mirch is crunchy. Use tofu instead of paneer, for a vegan dish.

Ingredients:
1 pound paneer/ cottage cheese, cut into 1 ½ " cubes
1 large sized green bell peppers/ capsicum cut into 1 ½ " square pieces
2 large onions sliced thinly
1 tsp ginger grated
1 tsp garlic finely chopped
2 tbsp tomato puree
1 tsp red chili powder
2 tsp coriander powder
½ tsp turmeric powder
3 tbsp vegetable cooking oil
Pinch of orange color (optional)
Salt to taste

Method:
Heat the oil in a wok or deep pan on a medium to high heat. Add the onion, garlic and Fry till soft.
Add all the dry ingredients, tomato puree and cook for 2-3 minutes, stirring continuously till masala leaves oil.
Now add the paneer and green bell peppers. Mix well and check for salt. Season if required. Cook for 4-5 minute. Don’t overcook, shimla mirch should remain crunchy.
This dish should have almost no gravy - just a coating sauce. If it is too dry, add 1/4 cup of water and mix well. Mix in pinch of food color if you like.
Turn off the heat and spoon the curry onto a serving platter.
Garnish with some grated cottage cheese and serve with naan or paratha.

Do You Know:
Cottage cheese is a great alternative milk protein source that is long been popular with the dieting crowd. It is low in fat and carbohydrates while high in protein

The term "cottage cheese" is believed to have originated because the simple cheese was usually made in cottages from any milk leftover after making butter. The term was first used in 1848.

Cottage cheese should ideally be eaten within 10 days

Matar Paneer (Paneer Peas Curry)

Paneer cubes (cottage cheese) are cooked with green peas.

Ingredients:
2 cups paneer cubes
1 cup green peas
2 large onions paste
2 medium tomatoes puree
1 tbsp ginger paste
2 tbsps garlic paste
2 tsps coriander powder
1 tsp cumin powder
2 tsps garam masala
1 tsp red chili powder
1 tsp turmeric powder
2 green chilies chopped
6 tbsps of oil
Salt to taste
Cilantro leaves chopped fine to garnish

Method:

• Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside.
• In the same vessel heat remaining oil and add the onion paste. Fry till it turns light brown.
• Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
• Add the coriander, cumin, red chili, turmeric and garam masala powders, green chilies and fry, stirring continuously till the oil begins to separate from the masala.
• Add the peas to the masala and fry for 2-3 minutes.
• Then add the paneer, 2 cups of water and salt, reduce flame to a simmer and cook till the gravy thickens.
• When the gravy is as thick as you would like, turn off the flame.
• Garnish with cilantro leaves and serve with parathas or naans.

Paneer 65 ( Stir Fried Cottage Cheese)

It is a great appetizer with a distinctive flavor of curry leaves and green chilies. Marinated paneer (cottage cheese) chunks are stir fried with yogurt and spices.

Ingredients:
1 pound Paneer cut into 1½ " cubes
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp lime juice
½ tsp red chili powder
1 tsp paneer tikka masala
1 cup fresh yogurt (must not be sour)
1/2 tsp garam masala
Pinch of red food color
2-3 cloves garlic finely chopped
2-3 green chilies slit lengthwise
8-10 curry leaves
3 tbsp cooking oil
Salt to taste
Coriander leaves to garnish

Method:

• Mix the yogurt, ginger garlic paste, lime juice, garam masala, red food color, salt and red chili powder in a bowl and marinate paneer cubes in this for 1 hour.
• Heat the oil in a pan and add the garlic, green chilies, curry leaves. Fry a little and add the marinated paneer pieces till all yogurt is absorbed.
• Garnish with coriander leaves and serve as an appetizer.

Do You Know:
Appetizers are food items, which are served before the main courses of a meal, if there is an extended period between when guests arrive and the meal is served (for example, during a cocktail hour). These might also serve the purpose of sustaining guests during the wait.
Appetizers may be served at the table as a part of the sit-down meal or they may be served before sitting at the table.

Palak Paneer (Spinach with Cottage Cheese)

This is a mildly flavored healthy dish. Tofu can substitute Paneer.

Ingredients:

• 1 pound Paneer cut into 1” cubes
• 2 cups chopped frozen or fresh spinach
• 1 large onion finely sliced
• 1 cup canned diced tomatoes
• 2 tbsps ginger garlic paste
• 4 green chilies
• 1 tbsp curry powder
• 1 tsp garam masala ( optional)
• 1 bay leaf
• 1’’ cinnamon stick
• Salt to taste
• 4 tbsps cooking oil
• 1 tbsp of butter to garnish or fresh cream
• 1 tsp ginger juliennes

Method:

• Heat 2 tbsp oil in a pan; fry the onions till light brown.
• Add the ginger and garlic pastes and fry for a minute.
• Mix in chopped spinach, diced tomato, green chilies, curry powder and salt to taste. Cook it for 5 minutes or till the spinach is soft.
• Blend this spinach mix in the food processor to get a smooth paste.( You can mash spinach with potato masher to get pulp while it is getting cooked in the pan itself ).
• Take 2 tbsp oil in a separate heavy bottomed deep pan. Add bay leaf and cinnamon stick to it.
• Add paneer cubes and spinach paste/pulp to this. Mix well, cover the pan and simmer for 5 minutes.
• Garnish with butter or fresh cream and ginger juliennes.
• Serve hot with roti (Indian flatbread) or parathas (pan-fried Indian flatbread)

Do You Know?

Spinach contains a relatively high level of non-heme iron, compared to other vegetable and meat sources. The bioavailability of iron is dependent on its absorption. The absorption is dependent on the presence of binders such as fiber or enhancers, such as vitamin C. Therefore, the body's absorption of non-heme iron can be improved by consuming foods that are rich in vitamin C.

Shahi Paneer Korma

Shahi Paneer Korma is a mild, pale, creamy curry dish made with yogurt, cream and nut paste. It is popular in Punjab and is different from Mughlai Korma in which Khoya is used in place of cream.

Ingredients:

• 1 pound Paneer cubes
• ½ cup crispy fried onions
• ¼ cup cashew nut paste
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tbsp green chilies paste
• ¼ tomato chopped
• ½ cup yogurt
• ¼ cup fresh cream
• ½ cup milk
• Pinch of saffron (optional)
• 1 tsp garam masala powder
• 1 tsp red chili powder
• 1 tbsp coriander powder
• ¼ tsp cumin powder
• ¼ cup cooking oil
• Salt to taste
• Coriander leaves, finely chopped

Method:

• In a bowl take smooth yogurt and mix in cashew paste, red chili powder, coriander powder, cumin powder, garam masala and salt. Keep it aside for later use.
• Heat oil in a pan and sauté paneer cubes till they are golden. Drain them on an absorbent paper and keep aside.
• Add ginger garlic green chili paste to the same pan and fry until light brown. Add chopped tomato and cook till tomato becomes mushy.
• Add yogurt mix and stir continuously.
• Crumble crispy fried onion slices with hands and mix in the paneer gravy.
• Dissolve saffron in warm milk and add to the gravy.
• Simmer for 3-4 minutes on low heat and transfer to a serving dish.
• Garnish with cream and chopped coriander
• Serve hot with Tandoori Roti or Paratha.

Do You Know?

From Akbarnama (Book of Akbar – an official biographical account of the third Mughal Emperor), it appears that Korma was created in the royal kitchen of Akbar during mid 1500s. It is surmised that Korma was a fusion of Persian and Indian Cuisine by Rajputs employed in the service of Jodhabai.

Rajputs created Korma and named it after 'Kurma', a well known Rajput tribe. Most likely ingredients were: Mutton (boneless meat, and bone-in meat), Curd (Yogurt), Cardamom, Black Peppercorn, Ginger, and lots of Saffron. Turmeric was rarely used in the royal kitchen to cook meat dishes. The dish was cooked slow and long, till the meat is tender.

Paneer Tikka

Soft, juicy chunks of paneer marinated and then grilled with vegetables This is a great dish to serve as a appetizer in any party.

Ingredients:
1" cubes of paneer (cottage cheese) ( about 24 pieces)
2 tsp Tandoori Masala
¼ cup yogurt
Pinch of yellow food color
Coriander chutney ( coriander paste)
1 large onions cut into 1" square pieces
1 large capsicum cut into 1” square pieces
2 medium hard tomatoes cut into 1”square pieces
5-6 tbsps cooking oil
2 tsps Chaat Masala
1 tbsp lemon juice
24 picksticks

Method:
Divide paneer chunks in three parts.
Mix 1 tsp of tandoori masala, 4 tsp yogurt, 1tsp cooking oil and salt to make a smooth paste in a bowl. Add one part of paneer to this mixture and coat them well.
In an second bowl take another part of paneer and mix well with the mixture made by mixing 4 tsp of yogurt, yellow food color and salt.
In a third bowl mix coriander chutney to the remaining part of the paneer chunks. (Coriander chutney can be made by grinding ½ cup of corianeder leaves, 2 green chillies and 1 tsp of lemon juice and salt together)
Cover the bowls and keep in the refrigerator to marinate for 2-3 hours.
Mix the remaining 1 tsp of Tandoori Masala with 1 tsp of oil and coat onion, capsicum and tomato pieces well.
Take a toothpick and thread one marinated paneer, one capsicum piece, one onion piece and one tomato piece in a combination of your choice.
Preheat grill on medium. Put the paneer sticks on it and brush with a little cooking oil. Grill till paneer is light golden. Do not overcook or the paneer will become rubbery.
Remove these sticks onto a plate and sprinkle with Chaat Masala. Squeeze some lemon juice over the paneer skewers and serve hot.

This simple dish can be made ahead of time and grilled quickly when you're ready to eat. It also makes a great appetizer.

Paneer Kofta Curry

Paneer, a special favourite with North Indians, is used all over India to make delicious dishes ranging from curries to desserts.
It readily takes on the flavor of the spices in which it is cooked.
Paneer kofta curry is one of those dishes that look like they take a lot of time and effort to make but in truth, are easy to prepare.

Ingredients:

For Koftas:

• 2 cups grated cottage cheese(paneer)
• 2 Potato ( boiled and mashed)
• 1/4 tsp Garam Masala
• 2 tblsp Cornflour
• Salt to taste
• Oil for frying

For Gravy

• 4 Onion chopped
• 4 Tomato
• 1 tbsp ginger garlic paste
• 1 tsp Red Chili Powder
• ¼ tsp Turmeric powder
• 2 tsp coriander powder ( Dhania powder)
• ½ tsp Garam Masala
• 1 Bay Leaf (Tej Patta)
• ½ tsp caraway seeds (Shahjeera)
• Coriander Leaves finely chopped
• 1/2 cup yogurt
• 1/2 tsp Salt
• 2 tbsp cashew paste

Method:

Paneer kofta:

• Mix cheese and boiled potato well
• Add salt, garam masala, cornflour and mix well.
• Make round balls of this mixture.
• Now heat oil in a pan and fry balls in the oil till brown in color.

Gravy:

• Grind onion and tomatoes together.
• Heat oil in a deep saucepan.
• Add carawayseeds and bay leaf.
• Add onion tomato paste, ginger garlic paste and brown it, stirring continously.
• Add red chili powder, turmeric, garam masala and salt.
• When it leaves oil add curd and cashewnut paste. (To make cashewnut paste grind cashewnut with water).
• Stir it continously for a minute.Then add 2 cup of water.
• Put on the lid and simmer for 5 minutes. Remove from heat. Add koftas to it.
• Serve in a serving dish and garnish with chopped coriander leaves.
• Serve with paratha.

Note:

Coriander leaves are often used raw or added to the dish right before serving, as heat diminishes their flavour quickly,

Peas and Paneer

Cottage cheese is a great alternative milk protein source that is long been popular with the dieting crowd. It is low in fat and carbohydrates while high in protein
Pea is a legume fruit which is also rich in protein.

Protein is essential for building muscle. Unlike carbohydrates, protein provides long-lasting energy without an insulin surge (which promotes fat storage). Protein tends to suppress the appetite. Protein takes quite a bit of energy to digest, which boosts the body's metabolism
Ingredients:
· 2” cubes of cottage cheese (paneer)
· Frozen Peas or fresh peas
· Pinch of gound pepper and /or ¼ tsp green chilli paste
· Salt to taste
· 1 fresh lemon
· 2 tbsp yogurt
· 2tbsp oil

Method :
Mix the yogurt with salt and pinch of pepper or green chilli paste.Whisk to get a smooth paste.
Add the cubes of paneer to this paste and coat well. Allow to marinate for about two hours.
In a non stick pan heat oil and sautee paneer pieces.
On same pan sautee peas also. Sprinkle salt and pepper.
Take out in a plate. Sqeeze lemon. Serve hot.

Fruit Salad

Ingredients:

• 1 cup cottage cheese
• 1/4 cup half and half cream
• 2 tablespoons sugar (more or less depending on taste)
• ½ tsp cinnamon
• ½ tsp vanilla extract
• 2 cups of fruits cut into small pieces (banana, apple,pineapple, strawberry)
• Few grapes

Method:

• Combine cottage cheese, sugar, cinnamon and vanilla extract in blender.
• Take out in a bowl. Mix half and half cream.
• Mix with fruits and serve chilled