HARA BHARA PANEER TIKKA

Cottage cheese is commonly referred as paneer in India. It is very popular, non melting , unsalted cheese and is used in many dishes.  Health benefits of paneer is they are high protein food, easy to digest, good source of Calcium so good for our bones.

This recipe is usually served as a starter. In this recipe Paneer/cottage cheese and cut vegetables are marinated in  Indian spices, ginger- garlic paste, yogurt and coriander-mint chutney.  Then they are skewered and grilled. 

INGREDIENTS

FOR WET GRIND

Coriander leaves             1/4 bunch
Pudina/ mint leaves      1/4 bunch
Garlic                                   3-4
Ginger                                 1" piece
Lemon juice                      1 tsp
Olive oil                              2 tsp
Green chilies                    1-2
Hung curd                        2 tbsp
Salt to taste

OTHER INGREDIENTS

Capsicum cut in 1" square                   1
Onion cut in 1" square                           1
Tomato cut in 1" square                       1
Paneer/cottage cheese cut in cubes ( Made from 1L milk)
Olive oil 2 tsp

FOR MARINATION

Chat masala                          1 tsp
Garam masala                      1 tsp
Roasted jeera powder       1 tsp

METHOD

Blend in a blender all the  ingredients for WET GRIND. Add the ground paste in a large bowl.

Add chat masala, jeera powder, garam masala into the above bowl. Mix it well.

Add the Paneer and cut vegetables into the bowl. Check for salt. Mix it well and marinate it in the fridge.

Thread Paneer pieces onto a skewer alternating with onion, tomato and capsicum.

Heat 2 tsp olive oil in a grill/pan on high heat. Lower the heat to low heat and keep the skewers. Cook for 2-3 minutes and turn and cook the other side.Baste with oil, turn and cook all the sides till done.

Serve hot with any chutney.

Note: Paneer and vegetables can be be cut in 2" or any size you desire.

How to make Paneer /cottage cheese you can check in the same site.

Deseed the vegetables and cut in squares.

HEALTHY MATTAR PANEER

Mattar means peas in India. Peas are free of cholesterol and low in sodium and fats. It is an antioxidant and packed with minerals and vitamins. It helps to lose weight, good for heart and bones, prevents aging, cancer and constipation.

Mattar Paneer is a delicious North Indian vegetarian dish. It is a combination of Paneer/cottage cheese and fresh green peas in a mild spicy onion tomato based gravy. Cashew paste makes it rich and creamy.

This dish is easy to make and goes well with Indian bread or rice.  To make the dish healthy whole masala and less butter/ ghee is added. Whole masala adds flavour and taste to the dish. Kasuri methi or dried fenugreek leaves are finally added to give good flavour to the dish.  Home grown fresh juicy tomatoes are added, which makes the dish tangy and sweet.

INGREDIENTS

Fresh Peas                 3/4 teacup
Paneer                       made from 1/2 L milk
Kasuri methi              2 tsp
Cinnamon                  1" stick
Cloves                           3
Cardamom                 2
Bayleaf                        1
Butter/ghee/oil          1-2 tbsp
Salt to taste

FOR WET GRIND

Onion big                      1
Tomatoes medium      3
Garlic                             4-5
Green chilies                1-2
cashew nuts                  1/2 teacup
Oil                                   2 tsp

METHOD

Soak the cashew nuts in water for half an hour. Blend it into a smooth paste.

To make cottage cheese/ Paneer you can follow this article step by step

http://ahaaafood.com/cottage-cheese/

Coat a non stick pan with a tsp of her/ghee/oil and shallow fry the Paneer/cottage cheese till the sides are golden brown. Keep it aside.

Heat a frying pan add a 2 tsp oil. Add onion, chillies and garlic, saute till onion changes colour. Add tomatoes and cook till they are soft. Cool it and blend in a blender. Keep the puree aside.

Heat a deep frying pan/kadhai add 1 tbsp butter/ghee , on low heat add cardamom, cinnamon, cloves and bay leaf.

Add the puree, cover and cook on low heat for 10- 12 minutes stirring occasionally.

After 10- 12 minutes the gravy will reduce.

Add the fresh peas, paneer, cashew paste and water as required (almost 2 teacups) and cook for 5 -7 minutes on low heat.

Finally add kasuri methi, mix well and turn off the heat.

Serve with Indian bread/ jeera rice.