Paneer Toast

I grew up eating Indian chili-cheese toast (Sunday easy breakfast), which is the mother recipe for the one presented here. My mom used to toast bread, place a spiced cheese filling on top, broil it, and serve it with tomato ketchup. Comfort never tasted so good! I love making this with paneer, but my kids prefer the ooey gooey nature of cheese that melts. You can pick what you like!!
Variations:  If you dont have time to steam the bell peppers, leave them out. You can use thin slices of grilled paneer instead of scrambling it. You can add chopped sun-dried tomatoes.

Serves 4

2 small bell peppers, any color
4 tablespoons butter, softened
8 slices (3/4-inch-thick) good sandwich bread
2 tablespoons oil
1 green serrano chile, seeded and minced
2 tablespoons minced shallots
2 garlic cloves, peeled and minced
1 1/2 cups grated paneer or mild cheddar (see note)
Salt and pepper

1. Roast the bell peppers directly over the gas flame of a stove, on a grill, or under the broiler, turning occasionally until charred all over, about 10 minutes. Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 5 minutes. Rub off the skin and seed the peppers. Cut them into strips.
2. Butter one side of each slice of bread. Flip the slices over onto a piece of parchment or waxed paper, so the unbuttered side is on top.
3. In a large pan, heat the oil on medium heat. Add the chile, shallot, and garlic and cook for about a minute, until they begin to soften and gain a little color.
4. Transfer to a bowl and thoroughly stir in the cheese. Season with salt and pepper to taste.
5. Heat a griddle or large, flat skillet over medium heat. (Don’t let it get too hot or the bread will brown before cheese is soft or melted.)
6. Mound the cheese equally on four slices of bread.  Add a few slices of the roasted pepper to each mound.  Place the remaining bread on top, buttered side up.
7. Place the sandwiches on the griddle. Do not crowd; if you can only fit one or two sandwiches at a time, cook them in batches and serve as soon as they’re done.
8. When the bread is golden brown underneath, turn sandwiches over with a spatula and press flat. Reduce the heat to medium-low and continue cooking until the bread is golden brown on both sides. Slice in half and serve hot.

Note: You can buy Nanak brand paneer at just about any Indian grocer. If you can’t find it, but want to use a cheese that won’t melt, look for queso de freir with the Latin dairy products in your supermarket. If you prefer the melting, ooey, gooey sandwiches, use any mild cheddar. My mom used to make these with grated Amul-brand Indian cheese (again, easily available at any Indian grocer.)

Eggplant Bajji

Ingredients

Gram flour (Besan) 1 cup

Eggplant (thin sliced ) 1 medium size (10-12 slices)
Red chili powder 1/2 tsp

Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Carom seeds (Ajwain) 1/4 tsp

Water 1/2 cup
Pinch of baking soda

Salt to taste

Oil fry frying

Method

First deep slices in bowl containing water and salt. Keep it for 1 hr. Meanwhile prepare batter
To make batter, mix all ingredients in a mixing bowl. The consistency of the batter should be in such a way that if you hold it in spoon it should not fall so easily. It means it should not be very watery.
Keep batter for 4 -5 min aside.
Heat the oil in kadai. Then take one slice from bowl containing water, drain water then dip in the batter and then drop them in kadai, deep fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Paneer Sticks

Paneer sticks recipe is delicious dish and easy to cook. This is the healthy snack recipe for kids and here we are sharing the step by step method of Paneer Stciks recipe in simple way.

Ingredients

Paneer-200 grams
All purpose flour-1/2 cup
Corn flour-1/4 cup
Rice flour-1 tbsp
Ginger galic paste-1 tsp
Cumin powder-1/2 tsp
Red chilli powder to taste
Salt to taste
Oil for deep fry

 Procedure

Cut the paneer into thin slices and set a side.
In a bowl, add the all purpose flour, corn flour, rice flour, red chilli powder, salt to taste cumin powder and ginger garlic paste.
Mix well and add enough water to make thick batter.
Heat oil in a pan and dip paneer slices in batter.
Put in hot oil and fry it light brown color.
Serve hot this paneer sticks.

Chilli Paneer

Ingredients:

1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
 

To Marinade:
1/2 cup Curd  (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

How to make indian chilli paneer  recipe :

• Cut Paneer into long 1/2″ thick cubes.
• Cut all vegetables into cubes.
• Mix all ingredients for marinade and keep aside.
• Add the left marinade to the vegetables.
• Brush the marinade to the paneer and refrigerate it for 3 hours.
• Heat oil in a kadhai and fry marinated paneer till fully done.
• Also fry other vegetables.
• In a plate arrange fried vegetables and then paneer.
• Garnish with coriander and lemon slices
• Serve tandoori paneer tikka hot with hari chutney