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  • Paneer Casserole Bake

    Ingredients

    • Paneer - 200 gms (sliced into thin horizontal slabs)
    • Paneer - 1 tbsp (grated)
    • Potatoes - 2 (boiled, peeled and thinly sliced rounds)
    • Large Capsicum - 1 (sliced into thin strips)
    • Thick White Sauce - 1 1/2 cup
    • Bread - 2 slices (ground to crumbs)
    • Green Chillies - 2 (crushed)
    • Spring Onion - 1 (finely chopped)
    • Black Pepper Powder - 1 tsp
    • Sugar - 1/2 tsp
    • Salt - to taste
    • Butter - 1 tbsp
    • For Thick White Sauce

    • Plain flour - 2 tbsp
    • Butter - 1/2 tbsp
    • Milk - 1 1/2 cups
    • Grated Cheese - 1 tbsp
    • Salt and Pepper - to taste .

    Method to prepare White Sauce

    • Dry roast flour in a heavy pan.
    • Remove, keep aside to cool.
    • Mix cooled flour in milk till smooth and lumpless.
    • Heat milk in pan, add butter
    • Add milk paste, cheese, salt and pepper. Stir continuously till it boils.
    • Boil till thick like sauce.
    • Use as required.

    Method

    • Grease an oven proof casserole generously with butter.
    • Place a layer of potato slices to cover the bottom.
    • Sprinkle salt, pepper, sugar and 1/2 tbsp white sauce.
    • Place over it a layer of paneer slabs. Season as for potato layer.
    • Repeat till all potato and paneer is used.
    • Sprinkle the capsicum and repeat seasoning
    • Mix the spring onions and green chillies in the remaining sauce
    • Pour over the capsicum to cover fully.
    • Sprinkle the bread crumbs evenly.
    • Bake in a preheated oven at 250o C for 20 minutes or till top layer is golden brown.
    • Serve hot white chilli garlic sauce and toast.

    Making time: 45 minutes
    Serves : 5
    Shelf life: Few hours ahead of requirement.

  • Paneer Makhanwala

    Ingredients

    • Paneer - 250 gms (cut into cubes of 1" each)
    • Grated Paneer or Cheese - 1/2 tbsp.
    • Garlic Cloves - 8-10
    • 1 Onion Ginger - 1" piece
    • Bay Leaf - 1
    • Cinnamon - 1" stick
    • Cloves - 2
    • Cardamom - 2
    • Red Chilli Powder - 1 tsp
    • Turmeric Powder - 1/4 tsp
    • Salt - to taste
    • Garam Masala - 1/2 tsp
    • Malai or Cream - 2 tbsp
    • Butter - 1/2 tbsp
    • Coriander (chopped) - 1/2 tbsp
    • Tomato Puree - 3 tbs
    • Sugar - 1/4 tsp
    • Kasoori Methi - 1 tsp
    • Ghee to deep fry panee

    Method

    • Deep fry paneer in hot ghee till light golden. Keep aside.
    • Grind the onions, ginger and garlic to a paste.
    • Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan.
    • Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 second.
    • Add the paste and fry till golden.
    • Add the dry masala, sugar and tomato puree. Fry for 2 minutes.
    • Add 2 cups of water. Simmer on low flames for 7-8 min
    • Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens.
    • Transfer to serving dish
    • Garnish with chopped coriander and grated paneer.
    • Serve hot with parathas or naans.

    Making time: 25 minutes
    Serves : 4
    Shelf life: Best fresh

  • Kalakand

    Ingredients

    • Paneer (Grated ) 200 gsm
    • Milk Powder 200 gms
    • Sugar 100 gms
    • Milk 2 Cups
    • Garnishing
    • Few Almond Flecks
    • Cardamon Powder
    • Pistachios

    Method

    • Take paneer in non-stick pan, add milk powder & milk and mix properly. Provide medium heat, add sugar & keep stirring till the mixture wet-dries.
    • Stop heating. Add one teaspoon cardamom powder.
    • Take the mixture in a plate & spread such that it will have desirable thickness.
    • Cut mixture in squre shape. Garnish with almond flecks & pistachios

    The dish is ready to serve :- Serve when it cool

    Making time: 20 minutes

  • Soyabean Paneer Tikka

    Ingredients

    • 1/2 cup Soyabean flour
    • 1/2 cup black chana's flour
    • 2 chopped onion
    • 2 tsp.oil
    • 1 sp slat
    • 2 chopped chilly
    • 200 gms paneer

    Ingredients for decoration

    Tomato, Panner, Capsicum CAbbage, Onion, Salat, Pipper, Coriander Chopped.

    Making time: 10 minutes

    Method

    Put paneer, soyabean Flour, Salt & black chana's flour in bowl. Add chopped onion & green chilly add water & make a paste. Now make a round tikkies & fry in frying pan.

    Preparation

    Make 1/2 inches pieces of tomato, panner, capsicum & onion put each piece in between small stick. Put all pieces in this way. take one- tsp. oil in frying pan and put all the sticks in it. cook on a slow fire for two minutes put salt & piper in it.

    Method of Decoration

    Put tikkas in cabbages's leaf put all the sticks in it decorate it with chopped salad & coriander serve it with souse of chatni

    Nutritive

    Nutritive value of soyabean panner tikka is very high because is contains natuiral vitamins & minerals essential for growth. Low in cholestrol fats & salt. Light & easy to digest. Excellent for slimmers, growing children & aged persons

    The dish is ready to serve.

  • Paneer Bhurji

    Ingredients ( Serve - 2 )

    • 100 gms Paneer
    • 2 tsp. Oil
    • Salt
    • 2 Nos. Onion
    • Garlic
    • 2 Nos. Tomatoes
    • Red chilli Powder
    • Turmeric Powde
    • Chesse
    • Garam masala
    • 1 Nos. Capsicum
    • Coriander leaves
    • Cream
    • Sugar

    Making time: 10 minutes

    Method

    Heat oil in wok (Kaddai). Add sliced onion & Garlic in it. Add a pinch of salt in it & let it become pink. Add sliced tomatoes & Capsicum in it. Frey for 2 minutes. Add smashed paneer, turmeric Powder, slat, chilli powder and garam masala. Cook it for 5-7 min. with continuous stirring. (a littlee water can be added if required). Take it from the stove.

    The dish is ready to serve :- Garnish with corainder leaves, Tomatoes, Onion, Cream