Paneer Fingers

When ever I think about Paneer Fingers, I am reminded of this small fast food place in Chennai called ‘Dilli Haat’. (This has no connection to the Dilli Haat in Delhi).

When I lived (for one year) in Chennai with my kids in 2002, we used to frequent this place often.
 They closed it in 2003, after we left...

For people who know Chennai, it used to be inside the mall where Adyar Bakery is there on Luz Church Road, right next to Tulsi Silks. That was the one place where my kids would not get sick after eating Paneer in India. Anyways, after they closed I kept trying to make it myself at home, but still would not completely match the taste of theirs.
The Paneer fingers you get there will be crisp with a subtle taste of garlic and crispy on the outside and soft on the inside.
This post is a result of me trying to make the perfect Paneer finger and I   succeeded.My kids also approved this…..

You will need

Paneer (standard packet, you get in Indian Stores)

Ginger 1 inch Piece

Green Chili 2 (more if your kids like it spicier)

Garlic 4 cloves

Yogurt – 2 tablespoons

All Purpose flour – 3 Tablespoon

Turmeric Powder – 1/2 Teaspoon

Chili Powder – 1 Teaspoon

Salt – as needed

Method

1. Cut paneer in to desired shape for soaking in the marinade
2. Grind the Green Chili, Garlic and Ginger to a smooth paste, to this add the yogurt and chili powder, salt and Turmeric powder, grind again.
3. Add the All purpose flour to this and grind again, and pour in a flat dish so all paneer can get soaked well.
4. Soak for half an Hour.

1. Heat oil in a Kadai (a thick bottomed iron pan) on Medium flame.
2. once the oil is hot, (test it by dropping a small piece of paneer, in to it, it should be a nice rich golden brown color, if it blackens the pil is too hot, reduce fire.)
3. one by one, roll the paneer in Ground Panko Breadcrumbs and then drop in oil and fry to a golden brown color.
4. Serve with Ketchup or Hot and Sweet Sauce… 

The first one was made with regular panko, it tasted good but still did not look like it, but then my husband ground the bread crumbs and it tasted and looked exactly like the one we used to get in Dilli Haat... !!

The only downside to this dish, is it gets over, before you bring it to the table.   :)

Paneer

This is a very easy side dish to make. Children will love it since its paneer and also very crispy.
You have to make this just before you eat since, if left after made for some time, it will lose its crispiness...
you need
Paneer - 1 Packet
Oil - 1 Teaspoon
Lahori Fish Masala - 1 teaspoon
Cumin - 1 teaspoon
Salt - as needed
---> Spread the oil on a non stick pan and place on a medium flame.
---> Add the cumin to the oil.
---> Cut the paneer in desired shape and arrange on a non stick pan
---> Roast the paneer till its lightly browned on both sides
---> Add the masala powder and coat all the paneer with it
---> Once it is nicely browned, keep in a serving pan.

Serve this with hot rotis. Here I have served it with Butternut Squash soup.

Mattar Paneer (Version 1)

I usually make Matar Paneer in 3 ways. This one is my daughter's favorite. I always use Indian Peas (frozen) for this. The ones we get here are too sweet and do not abosrb the spices. you get this at the Indian Store

You Need

1 Packet (Indian) Frozen Peas

1 Packet Paneer (Store Bought)

4 Tomatoes - Chopped

1 Onion - Chopped

Ginger - 1 Inch Piece - Chopped

Garlic - 7 cloves Chopped

Garam Masala - 1 Teaspoon

Jeera Powder- 1 Teaspoon

Red Chili Powder - 1 teaspoon

Turmeric Powder - 1/2 Teaspoon

Jeera - 1 Teaspoon

Oil - 3 Teaspoons

Salt - To taste

Method

---> In a Pan, on medium fire, add 1 Teaspoon Oil and Roast the Jeera, once it starts to sizzle add the Onions, garlic and Ginger,

--->Once it starts to brown, add the chopped tomatoes, and saute well on a medium fire

--->Swtich off the stove once it all gets mashed up

--->Let it cool, and once cool, make a gravy out of this, either using a hand blender or food processor

--->In the same pan, add 1 teaspoon oil, and add the peas, and saute well, once it is half cooked, reduce to a low flame, add the gravy and all the masala powders and salt. Let it come to a slow boil.

--->Garnish with coriander leaves and paneer (see below)

Paneer

If you like the paneer as is, then just add it to the pan.

My kids don't like it that way, what I do is cube the paneer and lay them flat on a dosa pan and then add very little oil and keep all of them on a low flame, and turn both sides equally, so they get a golden hue around it, and then saute again with some salt, and then add this to the gravy...

Serve hot with Rotis....

Palak Paneer, Spinach with Cottage Cheese

All children like Palak Paneer, even if they dont like spinach by itself.

Items you need

Spinach - 3 bunches ( 1 lb each, triple washed, i dont cut the stems)

Onions - 1 1/2 large (Sliced finely)

Garlic - 6 or 7 cloves

Ginger - Thick 1 inch piece (peeled)

Tomatoes - 5 medium ones (diced)

Cumin seeds - 1 teaspoon

Corainder powder - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Salt - 1 1/2 teaspoon

Oil- 2 or 3 teaspoons

Method

-->Cut the spinach at the very end and wash very well. You don't need to really pluck the leaves If you are using frozen spinach, go to the next step. You should place the spinach in big bowl and fill water and transfer the spinach to a drainer, you will be able to see the mud in the water. This process has to be reapeated atleast 3 times before you start cooking the spinach.

-->Steam the spinach, in a pan, Do not add any water or salt to this. It will let out water.

--> Just take the spinach and reserve this water, You will use it later. Blend the spinach in a food processor to chop it.

-->In a different pan, on a medium flame, add the oil, once it is hot, add the cumin, one it starts to sizzle, add the garlic and ginger.

-->Once they start to get brown add the onions

--> Once they start to get brown add the tomatoes

--> Once the tomatoes start to stick to the pan, add the water you drained off the spinach and let it all cook together.

--> Once the tomatoes are mashed, blend this in a food processor

-->Mix the two together (the onions tomato puree with the spinach)

-->Add the Coriander powder and turmeric powder and salt to this and let it all simmer together for 10 minutes.

For the paneer, you may buy storebought ones or make it yourself. I will write another post on how to make paneer yourself. When you buy store bought one, make sure it has only 2 to 3 ingredients on the packet, which are milk, vinegar or citric acid. sometimes i see more ingredients on the paneer packet than necessary!

Cut the paneer in little squares and take a pan and add little oil and slightly toast the paneer on it and add to your spinach.

Palak Paneer is ready, eat with hot rotis!

Paneer Paratha

This is one of the most easiest and tasty paratha!
My children love this. You don't need any dal or rice to go with this.
Eat this with yogurt and pickle....

You need
Wheat Flour 3 cups
Paneer 1 slab of swad paneer
Ginger 1 inch piece
Garlic 5 cloves
G.Chili 2 or 3 (depending on how much u can handle)
Coriander one handful
Jeera 1 tsp
Salt to taste

Knead the flour like how you knead for roti

Put all the other items in the food processor (make sure you cut the paneer a bit before you throw it in!) and run it once to make the filling.

Make a ball (the size a indian lemon) and start rolling it,

add about 1tbsp of the filling

make a sack

and carefully roll it like you would roll rotis

if it comes out, dont panic, just add some more dough the next time, your 4th parata wil be good!! band put one side on the pan, and after that side cooks trun it over, add about a 1/4 tsp of oil or ghee (i mix both) and apply on each side, so it does not become dry.

These last for atleast 4 days in fridge.

For the last two parathas, I added some horse gram sprouts since the paneer filling was less, that came out great also..