How to make Paneer Rolls Recipe

Paneer Rolls Recipe

Paneer Rolls is simply a delicious evening snack recipe made with Indian cottage cheese, potatoes and green peas. Mix the spices and vegetables of your choice and make these mouth watering paneer rolls in any occasion or party.

Preparation time: 30 minutes

Cooking time: 30 minutes
Servings: 8 rolls

Ingredients:-

• 250 gms paneer (grated)
• 8-10 cloves garlic paste
• Bread slices 8
• cheesy spread (store bought)
• 2 potatoes boiled
• 1/2 cup boiled green peas
• 4 green chillies chopped
• 1 tsp ginger paste
• 1 tsp poppy seeds (khus khus)
• 2 green cardamoms crushed
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1/2 tsp chaat masala powder
• coriander leaves chopped
• 1 cup water
• oil for deep frying
• Salt to taste

How to make Paneer Rolls:-

1. Heat a saucepan and add 1 tsp of oil.
2. Let the oil heat properly and then add green chilles, ginger paste, khas khas and green cardamoms.
3. Fry for 2 minutes and switch off the gas.
4. In a bowl mash boiled potatoes and add green peas, grated paneer, salt, red chilli powder, coriander powder, garam masala powder,chaat masala powder, fried masala of a saucepan and chopped coriander leaves.
5. Mix well and keep this mixture aside.
6. Take a slice of bread, trim all the edges, dip in the water and take out quickly from the water.
7. Squeeze out extra moisture from the bread slice.
8. Spread a1/2 tsp of cheesy spread and garlic paste on bread.
9. Now spread the mixture of paneer and veggies on half side of bread and cover with the other side.
10. lock all the sides with the help of water and try to give a round shape.
11. Deep fry in sufficient oil until turn into a nice brown color and take out on tissue paper.
12. Serve hot with green chutney or tomato sauce.

Chef Tips:

1. If you are not able to make the rolls of round shape, then use cornflour or maida and fix them.
2. In the same paneer rolls you may add grated capsicum and carrot as well.

For More:  Tips on Indian &Chinese Recipe follow and like us on Twitter & Faeboook.

How to Make Paneer Butter Masala Recipe

Paneer Butter Masala Recipe ( 1 Type )

Restaurant style paneer butter masala recipe made easy with simple cooking, can easily be adapted to no onion and no garlic recipe.

Ingredients:-

1 tbsp. Oil

1 cup cubed onions, 3 medium (optional)

1.5 cups finely chopped tomatoes (3 large)

salt as needed

10 to 12 cashew nuts

1 tsp. coriander powder

½ to ¾ tsp. garam masala powder

½ to ¾ tsp. kashmiri red chilli powder (adjust for best color)

½ tsp. sugar(optional)

1 ½ tbsp. Butter

1 bay leaf

3 green cardamom

1 small cinnamon stick

2 to 3 cloves

1.5 tsp ginger garlic paste (or ¾ tsp ginger paste)

250 grams paneer (2 heaped cups)

½ tsp. kasuri methi

3 tbsp cream( for restaurant style)

few coriander leaves for garnish

Instructions:-

Heat a pan with oil, fry onions until they turn transparent.

Fry tomatoes with salt for 3 minutes. Cook covered till the mixture turns soft and mushy.

Add garam masala, coriander powder, cashews, red chili powder and sugar if using. Fry until the mix gets roasted well and it should begin to leave the sides of the pan. Switch off the heat

When the mixture cools, blend it with 1 cup water in a blender to very smooth.

Add butter to the same pan, add dry spices and fry for one to 2 minutes. Add ginger garlic paste and saute well until the raw smell disappears.

Pour the blended puree, add red chili powder, if desired ¼ to ½ cup of water. Cook for 4 minutes or until the gravy thickens. Let the gravy reach the desired consistency before you add paneer.

Add paneer kasuri methi . Stir well and cook for 3 minutes. Can add cream if desired.

Transfer butter paneer to a serving bowl and garnish with cream or crushed pepper or coriander leaves.

Notes
you can skip using garlic and onion and make a no onion no garlic paneer butter masala recipe
Use sugar only if needed to suit your taste. Onions, cashews and tomatoes lend a sweet flavor and taste to the gravy naturally, so if desired use ¼ to ½ tsp.

---------------------------------------------------------------------------------------------------------------

How to make Paneer Butter Masala Recipe ( 2 Type )

Recreating popular restaurant style Punjabi dishes at home is my second obsession after eggless baking. Other than this I have already shared palak paneer, kadai paneer, dum aloo, khoya kaju, paneer lababdar, veg handi and so on.

I will keep sharing rest till I make all of them. Before making this kind of dishes I refer cookbooks, Sanjeevji’s and Tarlaji’s website and I come up with the recipe or ingredients proportion which suits my taste. I do make couple of time, after making required changes I share it here. And trust me all of them tastes fantastic and delicious.

INGREDIENTS

To saute and grind into gravy:

• Oil - 2 teaspoons
• Onion - 1 cup or 1 medium, chopped roughly
• Cashew nuts - 7-8 or 2 tablespoons broken
• Tomato - 1 cup or 2 small, chopped
• Turmeric powder - ⅛ teaspoon
• Coriander powder - 1 ½ teaspoons
• Red chili powder - 1 ½ teaspoons
• Salt - to taste

For Curry:

• Butter - 2 tablespoons
• Oil - 1 tablespoon
• Cloves - 2
• Green cardamom - 1
• Cinnamon stick - ½ inch piece
• Bay leaf - 1
• Ginger paste or freshly grated - 1 teaspoon
• Garlic paste or freshly grated - 1 teaspoon
• Cardamom powder - ¼ teaspoon
• kashmiri red chili powder - 2 to 3 teaspoons
• Water - 1 cup
• Paneer - 7 oz or 200 grams, cut into pieces
• Kasoori methi (dried fenugreek leaves) - 1 teaspoon, crushed
• Heavy whipping cream or malai - 3-4 tablespoons

INSTRUCTIONS

1. Heat 2 teaspoons of oil in a pan on medium heat. Once hot add chopped onions, sprinkle some salt to speed up the process. Cook till onions are translucent and light brown in color.
2. Add cashew nuts and saute for 2 minutes or till it is roasted and browned.
3. Add chopped tomatoes and mix well. Cook till tomatoes are soft.
4. Add turmeric powder, coriander powder and red chili powder.
5. Mix well and cook for a minute. Turn off the stove, let it cool down a bit and make smooth paste into blender or grinder.
6. Now wipe out the pan using paper napkin to clean it. In the same pan heat the butter and oil on medium heat.
7. Add whole spices (cinnamon, cloves, cardamom and bay leaf). Saute for a minute or till you get nice aroma of spices.
8. Add ginger and garlic paste. Cook for a minute or till the raw smell goes away.
9. Add prepared onion-tomato paste and add remaining salt. Cook till all the moisture evaporates and it becomes like a thick paste. Do stir to make sure that it is not sticking to the bottom of the pan.
10. Add kashmiri red chili powder for color and green cardamom powder. In photo it looks a lot, but trust me kashmiri chili powder is not spicy at all and it gives nice red color. Mix well and cook for a minute.
11. Then add water to make gravy consistency.
12. Let it come to a boil and simmer for 3-4 minutes on low-medium heat.
13. Add kasoori methi. Do crush between your palm before adding, so it releases its flavor. Stir well.
14. Add paneer cubes and mix gently.
15. Lastly add cream. Stir and let it simmer for 2 minutes, so paneer gets heat up.
16. Turn off the stove and it is ready to serve.

For More:  Tips on Indian &Chinese Recipe follow and like us on Twitter & Faeboook.

How to Make Chicken Keema Roll | Chicken Kathi Rolls (Chicken Frankies)

Chicken Keema Roll | Chicken Kathi Rolls (Chicken Frankies)

Kathi Kebabs or Kathi rolls is another Street Food item from India that is just loved by one and all. There is now a Kathi Roll stand at almost every corner of Delhi. It is also known as Frankie in a lot of different regions – similar with small variations but still finger-liking good! It can be stuffed or rolled with a lot of different meats or vegetables – mutton, beef, chicken, potatoes, mushrooms, paneer or simply just eggs and cheese. Enjoy this wonderful, aromatic, finger-licking, scrumptious, yummy, mouth-watering…(and yes, we can even write a poem on it) Kathi Rolls aka Frankies and Kathi Kebabs!

Please don’t be scared at the length of the recipe, we have tried to cover every little detail – go for it and enjoy 

Prep Time: 20 min
Cook Time: 45 min
Makes: 8 Rolls

Ingredients:

For the Filling:

Chicken – 1.5 lb (approx 700gms), boneless, skinless thighs
Oil – 1 tbsp
Onions – 1/2 cup, finely chopped
Ginger – 1 tsp
Garlic – 1 tsp
Salt – to taste
Tomatoes – 1/2 cup
Turmeric Powder – 1/4 tsp
Garam Masala – 1/2 tsp
Red Chili Powder – 1/2 tsp or to taste
Cumin Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Chaat Masala – 1 tsp

Method for the Filling:

1. Combine the 2 Flours – Atta and Maida and add Salt and mix.

2. Add in the 1 tbsp of Oil and rub it into the flours.

3. Break 1 egg and combine the same way as the Oil.

4. Add in little Water at a time to form a dough. Be careful not to use too much. The dough should be just a little softer than Chapati dough.

5. Knead for a couple of minutes.

6. Drizzle a little Oil over the dough, coat it with the Oil and cover and allow it to rest for 15 min.

7. After 15 min. remove the cover and knead for a minute.

8. Heat a Tawa for the Rotis.

9. Divide the Dough into approx 8 equal balls.

10. Like for Chapatis, take one ball and flatten between the palms.

11. Dust in some All Purpose Flour and roll to form Rotis.

12. The Rotis need to be thinner and bigger than Chapatis – keep dusting to help with rolling.

13. Place on the hot Tawa and allow it to cook till you see the dough color change and bubbles start to appear.

14. Flip the Roti and pour about 1/2 a beaten Egg on the Roti.

15. Smear the Egg and then flip the Roti once again very carefully.

16. Allow the Egg to cook for a couple of minutes.

17. Drizzle some Oil on the outside of the Roti on the Tawa to the Oil rolls into the center to help cook the Egg.

18. With a spatula, loosen the Egg from the Tawa.

19. Smear a little Oil on the top side of the Roti and flip once again.

20. Allow the bottom side to cook for just a minute and take the Roti off the Tawa and place it on a plate.

For Garnish:

Onions – to taste, fine sliced
Green Chilies – to taste, fine chopped
Cilantro – lots, fine chopped
Lemon or Lime Juice – to taste
Chutney (mint or cilantro) – to taste

Assembly of the Rolls:

1. Heat the Chicken if it has cooled down and take off the pan off the heat.
2. Add in the fine sliced Onions, finely chopped Green Chillies, Cilantro, Squeeze of Lime and mix well.
3. Divide the Chicken into as many as the number of Rotis to be made.
4. Place some Chicken on the Roti to the side close to you for easy rolling.
5. Put some Chutney of your choice over the Chicken.
6. Roll the Roti with the chicken away from you to form a tight roll.
7. Wrap with foil to keep warm or put in a toothpick to keep it from unwrapping.
8. Serve hot.

Tips:
1. Use tortillas or regular left-over Chapatis for a quick bite.
2. Use Chutney of your liking.
3. Add in some Pickled Onions for an extra crunch.
4. Roll some shredded cheese for kids (or any cheese lovers).
5. Make it vegetarian – roll up some Masala Musroom, Paneer Bhurji or any other left over dry vegetables.
6. Make it special- substitute the Chicken with Mushrooms in the same recipe.

How to Make Chicken Seekh Kabab Recipe

How to Make Chicken Seekh Kabab Recipe

Chicken Seekh Kabab is the special delight of minced chicken, poppy seeds and spices. The nice mixture of minced chicken is simply molded onto the skewers and cooked in the hot oil. Learn the easiest way to make tastiest chicken seekh kabab in your own kitchen.

Preparation time: 15 minutes
Cooking time: 5 minutes
Servings: 6

Ingredients:

• 200 gms minced chicken
• 2 green chillies thinly chopped
• 1 cup dried onion
• 1 inch ginger paste
• 4-5 cloves garlic paste
• 1/2 tsp sesame seeds
• 1/2 tsp poppy seeds
• 6-7 cashew nuts
• 4-5 almonds
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1-1/2 tsp coriander powder
• 1 tbsp garam masala powder
• A pinch of black pepper powder
• 1 cup bread crumbs
• 1/2 tsp chaat masala powder
• Fresh cilantro chopped
• Salt to taste
• Oil to shallow fry

How to make Chicken Seekh Kabab:

1. Combine the sesame seeds, poppy seeds, cashew nuts and almonds.
2. Grind and make a smooth paste.
3. Wash the minced chicken thoroughly in the water.
4. Drain the water through the sieve and squeeze out the water as much as you can.
5. Mix all the ingredients in the minced chicken, also add the seeds and nuts paste.
6. Mix very well with the hands and keep aside for 25-30 minutes.
7. Heat a non-stick pan and add sufficient oil to shallow fry kabab.
8. Apply little bit of water in your hands, take a small ball of the mixture and insert any type of skewer through it just to make the holes.
9. Press firmly and pour into hot oil.
10. Shallow fry on medium high heat until turns into nice golden brown in color.
11. Serve hot with spicy coriander or mint chutney.

Chef Tips:

1. Another way to make chicken seekh kabab is that you can settle the mixture around the satay stick and then place them on a hot tawa, drizzle oil or butter and cook evenly all around until browned.
2. If you are making this kabab on the tawa then you need to baste them with butter or oil at regular intervals.
3. Minced chicken is easily available in the market, but in case you do not get it then simply buy the boneless chicken, cut into small pieces and chop little bit in the chopper. Your minced chicken will be ready.

For More:  Tips on Indian &Chinese Recipe follow and like us on Twitter & Faeboook.

How to make delicious Mutton Roll ( Recipe ) at Home

How to make delicious Mutton Roll ( Recipe ) at Home

I have never been inclined towards cooking so much as am today. My husband loves non veg and wants variety in the food. He inspired me for trying different dishes this is how I started making mutton rolls. I still remember the day when for the first time I cooked mutton rolls and was over whelmed by my husband’s appreciation he really loved it and since than it has been a regular dish on our menu for dinner however the same could be considered as snacks.

Here I pen down my mutton recipe. Hope you‘ll like it.

• Preparation Time – 10 mins
• Cooking Time – 15 mins
• Servings – 4

Ingredients For Filling

• Mutton                                       400gm
• Onion                                          3 Medium(Chopped)
• Capsicum                                    Two(Chopped)
• Salt                                               1/2 tea spoon
• Cayenne Pepper                         1/4 tea spoon
• Garam Masala                             1/2 tea spoon
• Roasted Cumin Seeds Powder 1/2 spoon
• Lemon                                          1/2 (Optional)

Ingredients for Dough

• Flour                                             Two cup
• Salt                                                1/4 tea spoon
• Cayenne Pepper                          1/4 tea spoon
• Garam Masala                              1/4 tea spoon
• Refined Oil                                   1 tea spoon
• Egg                                                 As required

Preparation of the Mutton

Heat one tea spoon olive oil / refined oil, than saute the onions & capsicums for a minute; add the seeds powder and stir the ingredients till the mutton turn brown. Post cooking add lemon for taste.

Preparation of the Dough

In a bowl mix two cups of flour, salt, Cayenne Pepper, garam masala, one teaspoon refined oil and hot water. Mix the same till it becomes firm.

Note: Dough can be prepared and kept for an hour before cooking.

Preparation of the Roll

Heat one tea spoon oil; put the roll base(prepared as chapati) pour the egg & spread it all over the base. Cook it for a minute and then turn the side. Once the base is cooked fill it with cooked mutton and add green chatni (to taste); tomato sauce (to taste); sliced onions (to taste); mayonnaise (to taste).

"Being from a Brahmin family had no experience of cooking non veg dishes but I 100% believed in that nothing is impossible in this world and one should be good in all the areas.

As we say “Papu pass ho gaya” so I was pass by husband for making rolls we invited our friend over dinner, he suggested me to mix masala for his roll in the similar way got few  more suggestions from friend & family & the taste got better & better."

For More:  Tips on Indian &Chinese Recipe follow and like us on Twitter & Faeboook.