Thursday, February 18, 2010


1 cup milk
1 cup paneer, grated
1/2 cup condensed milk
1/4 teaspoon cardamom powder
a few strands saffron

For the garnish
1 tbsp crushed almonds

Heat milk in a heavy bottomed vessel and bring it to a rolling boil. Reduce the heat and add the paneer crumbs, condensed milk, cardamom powder and saffron. Cook on low heat for 5 mins. Garnish with crushed almonds. Chill overnight and serve.

Paneer Jalfrezi

A variation to paneer chili with the addition of schezwan sauce.

1 block paneer ( 400g) cut in rectangle pcs
1  each- bell pepper, red onion,
5-8 green chillies, cut fine
1 inch ginger piece, julliened
3-5 garlic cloves, finely chopped
1 tbsp soy sauce
2 tsp chilli flakes
2 tbsp hot chilli sauce (I used Taco bell brand)
2 tbsp (chings) Schezwan sauce

Shallow fry paneer peices with oil to a golden brown color.
Heat oil in a wok, add ginger, garlic, bell pepper and red onions. Saute to get the onions translucent.
Add all the sauces, salt, green chillies, paneer and spring onions.
Stir fry for a few mins to soften the spring onions and coat up the paneer well.
Serve hot as an appetizer.

Tawa Bhaji

2 big red onions
1 green bell pepper
1 medium potato
cauliflower florets
2 green chillies slit
1 tomato
1 inch pc ginger finely chopped
paneer cubes
2tsp kitchen king masala
1 tsp paneer makkanwala powder
1/4 tsp haldi
1/2 tsp chilli powder
1 tsp kasoori methi
cilantro for garnish
2 tbsp oil
salt to taste

In a kadai, heat oil, add onion, fry potaoes cooked for a few minutes and add the spices and stir for a few minutes. Mix in rest of the veggies and paneer, saute to crisp the vegies, simmer and cook for a few minutes, covered. Garnish with cilantro and crushed kasoori methi. Serve with paratha/ chapathi.
G's note: there is no added water to this dish and the veggies have a slight crunch to them and not completely cooked.

Anjeer kulfi