Veth ChamanFried cottage cheese mingled with a varied combination of masalas. Spicy and sinfully delicious, the veth chaman recipe originally comes from Kashmir.

Veth Chaman Chef's Name : Aditya BalRecipe Servings : 4Recipe Cook Time : 45 MinutesRecipe Rating :Tags: kashmiri, paneer, veth chaman Add to CookBook

23

Ingredients

1 cup warm water

1/4 tsp asafoetida

7 Tbsp mustard oil

500 gm paneer cubes

For the garam masala:

4-5 cloves

1/2 Tbsp cumin seeds

1/2 Tbsp black peppercorns

1/2 Tbsp coriander seeds

3 green cardamoms

1 brown cardamom

1 cinnamon

1/4 Tbsp dry ginger powder

For the paneer base:

2 Tbsp mustard oil

1/2 Tbsp cumin seeds

1 cinnamon

5-6 cloves

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1 1/2 Tbsp kashmiri chili powder

2 tsp dry ginger powder

2 Tbsp curd (whisked)

1/2 cup milk

Salt, to taste

3 brown cardamom

3 green cardamom

3 tsp saunf powder

1 1/2 tsp garam masala

Method

Boil the water and add asafoetida into it.

In a pan, fry paneer on both the sides with 7 Tbsp mustard oil.

Transfer fried paneer into the asafoetida hot water mix.

For the garam masala:

In a different pan, dry roast all the ingredients. Pound them in a mortar and pestle.

For the paneer base:

In a pan, add the mustard oil the paneer was shallow fried in plus 2 more Tbsp oil. Now add cumin seeds, cinnamon, cloves, turmeric powder, red chili powder, kashmiri chili powder, dry ginger powder. Mix them well. Add the hing water to de-glaze.

In the base mixture add curd, milk, brown cardamom, green cardamom, saunf powder. Mix them well.

Add the fried paneer into the base mixture and then add the powdered garam masala to it.

Mix the paneer and garam masala well.

Then cover it and let it simmer for a while.

Serve the veth chaman hot.

Key Ingredients: Asafoetida, Mustard Oil, Cottage Cheese, Cloves, Cumin Seeds, Black Pepper, Coriander Seeds, Green Cardamom, Cinnamon, Dry Ginger Powder, Mustard Oil, Cloves, Turmeric, Kashmiri Mirch, Yogurt, Salt, Garam Masala

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Paneer Kadhai Masala and Ajwain RotisA hot masala paneer kadhai, made with a host of spices and tomatoes, served with ajwain roti.

Paneer Kadhai Masala and Ajwain Rotis Chef's Name : Poppy Agha, Team PakistanRecipe Cook Time : 1 HourRecipe Rating :Tags: cottage cheese, foodistan, paneer Add to CookBook

15

Ingredients

1 cup refined flour (maida)

2 cups wheat flour (atta)

2 tsp carom seeds (ajwain)

800 g paneer

3 cups oil

2 tsp cumin seeds (jeera)

1 tsp red chilli powder

Salt to taste

1 tsp garlic paste

6 tomatoes, chopped

1 cup vegetable stock

1 tsp red chilli flakes

1 tsp cumin seeds

1 tsp coriander seeds

2 tsp coriander powder

1 bunch fresh coriander

6 green chillies, chopped

3 pieces ginger, chopped

5 Tbsp ghee (clarified butter)

2 lemons

Method

Make a dough for roti, using maida, atta and carom seeds. Set aside.

Cut the paneer into bite size pieces.

In the kadhai, heat oil and fry the cumin seeds, red chilli powder, salt and then add garlic paste.

Add in tomatoes and vegetable stock. Cook till tender.

Roughly chop up the paneer and spice with red chilli flakes, cumin seeds, coriander seeds, coriander powder and salt and leave to rest.

In the kadhai, add in the fresh coriander, green chilli, ginger and a pinch of all other spices. Once the sauce is quite thick, add in the paneer and cook briefly on a high flame.

Make small rotis of the dough and fry. Add a dollop of ghee at the end.

Garnish with lemon and serve.

Key Ingredients: Cottage Cheese, All Purpose Flour, Carom Seeds, Cumin Seeds, Garlic, Tomato, Coriander Seeds, Coriander Leaves, Ginger, Clarified Butter, Whole Wheat Flour

Roomali Paneer and Chutney Butter Stuffed with chutney and nuts, paneer pinwheel is baked with a herb butter crust.

Roomali Paneer and Chutney Butter

Chef's Name : Manish Mehrotra, Team India

Recipe Cook Time : 1 Hour 15 Minutes Recipe Rating :Tags: cheese, cottage cheese, indian food, paneer Add to CookBook

6

Ingredients

2 kg block paneer

75 gms chopped coriander

60 gms mint

Green chilies to taste

20 ml lemon juice

60 gm yellow butter

45 gm panko breadcrumbs

10 gm ginger

1 coconut

15 gm grated Parmesan cheese

Salt to taste

30 gm roasted pine nuts (chilgoza)

30 gm figs dried

30 gm grated Gruyere cheese

45 gm hung yoghurt

5 gm ginger garlic paste

A pinch of garam masala

Method

For chutney butter:

Clean, wash and roughly chop mint, coriander, ginger and green chili.

Break the coconut and remove the brown skin. Grate it finely (30 gm grated coconut)

Grind the above ingredients.

Adjust the seasoning by adding lemon juice and salt.

Keep half mix aside for paneer roll filling.

Add yellow butter, Panko bread crumbs, Gruyere and Parmesan cheese to remaining half. Mix it thoroughly to make herb butter.

For baked masala paneer:

Cut the paneer block in six thin long slices.

Spread remaining mint chutney on the paneer slices and sprinkle chopped pine nuts.

Roll each slice like a Swiss roll. Keep aside

Make marination with hung yoghurt, ginger garlic paste, salt and garam masala.

Marinate each roll with this marinade. Keep for 30 minutes.

Top each paneer roll with herb butter.

Bake in oven at 180 c till golden brown crust.

Key Ingredients: Cottage Cheese, Coriander Leaves, Mint Leaves, Lemon Juice, Green Chillies, Butter, Ginger, Coconut, Parmesan Cheese, Salt, Pine Nuts, Figs, Hung Curd, Garlic, Garam Masala

Multani Paneer TikkaThin slices of paneer stuffed with a mushroom mixture, folded and coated in a besan mixture. Shallow fried till golden.

Multani Paneer Tikka

Chef's Name : Rajdeep Kapoor, Hotel Eros Park Royal

Recipe Servings : 2Recipe Cook Time : 40 MinutesRecipe Rating :Tags: cottage cheese, mushrooms, paneer

Add to CookBook 107

Ingredients

500 gm cottage cheese

4 Tbsp grated cheddar cheese

2 cups white mushroom, chopped

1 cup spring onions, chopped

2 green chillies, chopped

2 tsp ginger, chopped

3 tsp coriander leaves, chopped

1/2 tsp garam masala

1 tsp pepper powder/ kali mirch

1 tsp cumin/ zeera

1/2 cup besan or cornflour

Salt to taste

1 tsp refined oil + to shallow fry

Method

Slice paneer into long thin sheets and drain off excess water.

In a pan add 1 tsp oil. Saute spring onions and mushrooms in a pan. Season with salt, garam masala, pepper and cumin. Allow the mixture to be absolutely dry, then let it cool.

Add chopped ginger, coriander leaves, green chillies and grated cheese.

Mix all the ingredients well. Put the mushroom mixture on the sliced paneer.

Spread it evenly with a knife upto half the length of the sliced paneer and fold.

Prepare a batter with corn flour/besan and water. (The batter should neither be runny nor too thick.)

Dip the prepared paneer in this batter and shallow fry in a non stick pan till they are golden brown.

Serve hot with mint chutney.

Key Ingredients: Mushroom, Cheddar Cheese, Green Chillies, Ginger, Coriander Leaves, Garam Masala, Black Pepper, Cumin Seeds, Cornflour, Salt

Amritsari Paneer Bhurji Cottage cheese combined with varied masalas. Topped with butter, coriander and served hot.

Amritsari Paneer Bhurji Chef's Name : Aditya BalRecipe Servings : 5Recipe Cook Time : 25 MinutesRecipe Rating :Tags: cottage cheese, indian food, paneer, punjabi Add to CookBook

102

Ingredients

1 Tbsp refined oil

1 Tbsp butter

1/2 Tbsp cumin seeds

1 piece casia

1 onion, chopped

Little bit ginger, chopped

1/2 Tbsp turmeric powder

1/2 Tbsp cumin powder

1 tsp coriander powder

1 tsp red chilli powder

Salt for taste

1 tomato, chopped

Sugar, little bit

2 green chilies, chopped

1/2 Tbsp dry ginger powder

200 gms paneer

Fresh coriander leaves

1/2 lime

Method

In a pan, saute refined oil, butter, cumin seeds and casia.

Add chopped onion, ginger, turmeric powder, cumin powder, coriander powder, red chili powder and salt to taste. Saute them well together.

Add little more water and mix them well

Add in chopped tomato, green chilies, dry ginger powder and sugar. Mix them well together.

Crumble the paneer over the mixture. Combine them well together.

Add butter, fresh coriander leaves and lime.

Serve hot .

Key Ingredients: Cottage Cheese, Butter, Cumin Seeds, Onion, Ginger, Turmeric, Cumin Seeds, Coriander Powder, Salt, Tomato, Sugar, Green Chillies, Dry Ginger Powder, Coriander Leaves, Lemon

Banana PancakesFluffy pancakes with bananas and a hint of vanilla essence. These banana pancakes are a perfect breakfast option.

Banana Pancakes Chef's Name : Manju MalhiRecipe Servings : 4Recipe Cook Time : 25 minutesRecipe Rating :Tags: bananas, cooking isn't rocket science, manju malhi, pancakes Add to CookBook

14

Ingredients

125 g all-purpose flour or maida

4 tsp white sugar

7 gm baking powder

A pinch of salt

1 egg, beaten

235 ml milk

30 ml vegetable oil

2 ripe bananas, mashed

Vanilla essence

Method

Combine flour, white sugar, baking powder and salt.

In a separate bowl, mix together egg, milk, vegetable oil and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Cook until pancakes are golden brown on both sides.

Serve hot.

Key Ingredients: All Purpose Flour, Baking Powder, Salt, Egg, Milk, Banana, Vanilla Essence, Vegetable Oil, Sugar

Kebab-e-KelaVegetarian banana kebabs, flavored with ginger, coriander, green chili and cardamom seeds.

Kebab-e-Kela Chef's Name : Niru GuptaRecipe Servings : 2Recipe Cook Time : 1 HourRecipe Rating :Tags: bananas, kebabs, navratri, vegetarian, vrat ka khaana Add to CookBook

14

Veg Momos recipe

Prep Time: 10 mins | Cook time: 15 mins | Makes: 12

Ingredients

All purpose flour/ maida 3/4 cup

Water As needed

Salt 3/4 tsp

Oil 2 tsp

For stuffing

Finely chopped cabbage 1 cup

Finely chopped Carrot 1/4 cup

Finely chopped garlic 1 tblsp

Spring onion 4 –5 sprigs

sugar 1/4 tsp

Pepper (black) 1/2 tsp

Soya sauce 1 tsp

Salt 1/2 tsp

Oil 1 tblsp

 

Method

1. Mix flour, salt and oil in a bowl and add water to make a smooth pliable dough. Just like our poori dough. Keep aside covered.

2. Heat a pan with oil, add garlic, and finely chopped white part of the spring onion. Give a stir in high flame. Add the chopped veggies, sugar and fry in high flame for a minute.

3. Add salt, pepper, soy sauce and mix well. Lastly add finely chopped green part of the spring

onion and mix for a minute in medium flame. Switch off and keep aside.

4. I rolled the dough into a big disc and used a big lid to cut into smaller discs. After that I again roll

to make it more thin. Keep some stuffing we prepared in the middle.

5. Fold it to make momo shapes. refer my video – click here. Though I have not made it perfect, it can help first timers like me :)

6. Steam it in a steamer spaced properly, for 5 minutes.

Notes

Adding oil in the dough gives softer outer layer.

Serve hot with hot chilli sauce or you can try this tomato garlic dip.