This Paneer Pasanda recipe is an absolutely tempting
and delectable Paneer recipe. It is prepared by stuffing
cashew, raisin, charoli and grated coconut paste into
paneer slices, frying the sandwiched paneer in a light
golden colour then preparing a rich creamy gravy and
simmering the stuffed paneer into it............this recipe
is real yummy, it is so delicious that I am sure it will
become your favourite (pasand ki) recipe instantly.
Ingredients -
Paneer (cottage cheese) - 250 g
Onion - 2 med (peeled n boiled)
Garlic paste - 1 tbsp
Ginger paste - 1/2 tbsp
Cashews - 7-8
Pepper powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Turmeric powder - a pinch
Tomato puree - of 1 med size ( blanch n puree)
Cornflour - 3 - 4 tbsp +
Oil - 5 - 6 tbsp + for frying
Bay leaf (tejpatta)- 2
Cream - 1 tbsp
Filling -
Cashews (kaju) - 8-10
Raisins soaked in water - 2 tbsp
Charoli (chironji) - 1 tsp
Grated coconut - 2 tbsp
Full cream milk - 3-4 tbsp
Turmeric powder - a pinch
Method -
1. Drain the raisins and cut all whole dry fruits,
grind it in a grinder with the coconut, a bit coarsely.
2. Take it out in a bowl and mix it with little milk and
turmeric powder to make it a paste.
3. Take paneer and cut it either in rectangles or triangles
according to your preference.
4. Fill it up with little filling, spreading it all evenly and
cover it up with another triangle shaped paneer to
make it a sandwich. Prepare all.
5. Take a bowl and put cornflour and 5-6 tbsp of water.
6. Dip the sandwiched paneer into the cornflour mixed
water and shallow fry it in a nonstick frying pan, using
little oil. Fry it on both the sides. keep it aside.
To Prepare Masala -
1. Grind the onions with cashews, take a karahi and
heat oil in it.
2. Put bay leaf and the ground onion paste, fry
until brown, add the garlic and ginger paste and
fry it for a while.
3. Put all the dry masala, salt and fry for a minute on
a low flame.
4. Add the puree and keep frying it for 5 minutes.
5. Add 1/2 cup warm water and let it come to boil.
6. Add cream and sandwich paneers and cover it, let
it simmer for a minute.
7. Take it out on a serving plate and serve it with naan,
tandoori or rumali roti.
My dear friends, today's special is Galouti kebab, which I
wanted to post as Eid special but due to some reasons
could not do it, this special "mouth melting" kebab has a
very interesting story related with it.
Legend has it that the galawati kebab was created for
an aging Nawab Wajid Ali Shah of Lucknow who lost
his teeth, but not his passion for meat dishes, that he
commissioned the creation of a version of his beloved
kebabs that could be eaten without teeth. His court chef
designed a new kebab that would use the finest lamb
cuts, mince them twice very finely, add a tenderizer
and flavor the whole with a heavenly spice mix. This
Galawati kebab came into existence which means
"melt in your mouth" and was perfect for the toothless
Nawab who continued savouring this until his last days.
The original recipe that brought many a smile on the
Nawab's face, albeit toothless, and many a sigh of
satisfaction, is supposed to have more than 100 aromatic spices.
Ingredients -
Minced meat (keema) - 250 g
Mutton fat - 25 g
Onions - chopped n deep fried 1 medium
Ginger paste - 1 tsp
Garlic paste - 1 tbsp
Poppy seed - 2 tsp (soak in little water and make a paste)
Black pepper - 1tsp ground
Raw papya paste - 1 tbsp
Clarified butter (pure ghee) - for frying
Roasted gram flour - 1 1/2 tbsp
Red chilli powder - 1 tsp
Curd - 2 tsp
Kewra water - 1 tsp
Live charcoal - 1-2 pieces for smoking
Salt - to taste
Dry Masala - Coriander seed 1/2 tsp, cardamom green 2, black cardamom 1, clove 4, mace 1/2 tsp, nutmeg 1/2 tsp, cumin seed 1 tsp, fennel seed 1 tsp, cinnamon 1/2 inch, all spice (kababchini) 4, bay leaf 1
Lightly roast the masala n dry grind it to a fine powder.
Method -
1. Marinate the minced meat with papaya paste and
keep it for 15 minutes.
2. Put it in a pressure cooker with 1/2 tsp salt and
little water and bring it to a whistle.
3. Let the meat cool down, drain and mince it in a
grinder to a fine paste with the mutton fat.
4. Deep fry the onions to a golden brown colour
and add it to the grinder and again grind it with
the minced meat until mixed.
5. Take it out in a deep bottom pan and mix ginger
garlic paste, poppy paste, gram flour, chilli powder,
pepper powder, curd and adjust salt in it and keep it
for 1/2 an hour.
6. Add 2 tsp of dry masala and kewra water.
7. Keep the live coal in a foil paper in the center of the
pan and drop little ghee on it when it starts smoking
cover and keep for 10 min and allow to spread evenly.
8. Heat a flat big tawa, put ghee on it, make round flat
tikkis of the mix and shallow fry it on both the sides
till dark brown.
9. Serve with green chutney and lemon wedges.
